NAVARATRI RECIPES

sweet-sundal peanut-sundal green-peas sundal channa-sundal vella-puttu moong dal-sundal channa dal-sundal kondakadalai-sundal mochai sundal Paal kesari Akkaravadisal Coconut ladoo semiya kesari Temple style sakkarai pongal

Friday, March 26, 2010

CARROT AND PEAS SOUP

This soup is simple and easy one and can be made in jiffy. We  relished this yummy soup on a cold rainy day.

soup

INGREDIENTS:

CARROT 1 NO
FROZEN PEAS 1/2 CUP
ONION 1 NO
GARLIC 2 PODS(OPTIONAL)
MILK 2 TBLSP
SALT AS NEEDED
PEPPER ACC. TO TASTE
GRATED PANNER 1 TSP(OPTIONAL)

 soup

METHOD:

  • Pressure cook the carrot ,peas,onion and garlic(if using) till 2 whitsles,adding 2 cups of water.
  • Or microwave in high for 7 mins.
  • Allow it to cool.
  • Blend everything into puree in a mixie.
  • Add the milk while blending.
  • Boil it .
  • Add salt and pepper before serving.
  • Garnish with grated panner(cottage cheese) (This step is optional)

Enjoy your soup .

soup

Thursday, March 18, 2010

AVARAKAI CURRY(BROADBEANS CURRY)

Now a days i am busy with my kids since my daughter had exams for the past one week.Now it is over and they have vacation for 2 weeks.The first day of vacation was so hectic for me and they both  engaged me very well!!! . So i will post recipes whenever time permits but hope from now i can  visit ur space regularly.

Coming to the recipe,We usually make this curry by just cooking it and add coconut in the end. Being bored of making that, i wanted to make it in a different way.

avarakkai curry

Here Comes the Recipe:

INGREDIENTS:

AVARAKAI 1/4 KG
MUSTARD SEEDS 1/4 TSP
URAD DHAL 1/4 TSP
TURMERIC POWDER A PINCH
COCONUT SCRAPPING 2 TBLSP
JEERAGAM(CUMIN SEEDS) 1/4 TSP
RED CHILLIES 2 NOS.
SHALLOTS 2 NOS.(OPTIONAL)
OIL 1 TSP

 

METHOD:

 

  • Wash the avarakkai and cut it into big pieces.
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  • Heat a kadai and add oil,When it is hot add the mustard seeds and urad dhal.
  • When it crackles add the avarakkai pieces to it.
  • Add turmeric and salt as needed,.
  • Sprinkle with a little water and close with a lid.
  • Cook till it becomes tender.

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  • Grind the coconut,jeeragam,redchillies and shallots into a smooth paste .
  • Add it to the cooked avarakkai.
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Mix well.

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Transfer it to a serving bowl. Enjoy with sambar rice/curd rice.

Can be mixed with hot plain  rice.

avarakkai

Thursday, March 4, 2010

MIXED VEGETABLE KURMA| VEGTABLE KORMA |SIDE DISH FOR ROTI

I very rarely make kurma at home,since my hubby is not a big fan of kurma. But this version i learnt from my friend,and when i tried it my hubby liked it .So now i am here to share the recipe of this simple and easy  Vegetable kurma. The recipe doesn’t involve the addition for GARLIC.

VEG KORMA

INGREDIENTS:

 

MIXED VEGETABLES 1 CUP
SCRAPPED COCONUT 2 TBLSP
ONION 1 NO
TOMATO 1 NO
GREEN CHILLI 2 NOS.
SOMBU(FENNEL SEEDS) 1 TBLSP
FRIED GRAM 1 TSP
CASHEWNUTS 7-9 NOS.(OPTIONAL)
CURRY LEAVES FEW

VEG KORMA

METHOD:

  • Parboil the vegetables(i used carrot,beans,potato and frozen peas and microwaved them).
  • Chop the onion and tomatoes.Slit one green chilli.
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  • In a kadai,add a tsp of oil and temper with 1/2 tsp of fennel seeds and curry leaves.
  • Add the green chilli,onion and tomato one by one.
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  • When it is done add a little water and cook for few minutes.
  • Grind the coconut,one green chilli ,fried gram,1/2 tblsp fennelseeds and cashewnuts(if using) into a fine paste.
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  • Add the vegetables,ground paste to the onion,tomato mix.
  • Check for salt.
  • Mix well.
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We enjoyed this with rotis.

KORMA

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