SIDE DISH FOR IDLI |DOSA

CORIANDER -CHUTNEY TIFFIN-SAMBAR ONION-CHUTNEY TOMATO-CHUTNEY INSTANT TIFFIN SAMBAR KARA-CHUTNEY pudina chutney

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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