Monday, November 29, 2010

DUM ALOO/SIDE DISH FOR ROTI

   Dum aloo  recipe i wanted to try for a long time and when i saw cute little baby potatoes in the market i bought it without giving any second thought to try Dum Aloo. For this i highly recommend the usage of tomato puree since it gives a great taste and nice colour.
dum aloo 3

INGREDIENTS:
BABY POTATES 10 NO
TOMATO PUREE 1/2 CUP
ONIONS 1NO..
RED CHILLI POWDER 2 TSP
EVEREST KITCHEN KING MASALA 1/2 TSP
CORIANDER POWDER 1/2 TSP
GINGER GARLIC PASTE 1/2 TSP
FENNEL POWDER 1/2 TSP(OPTIONAL)
YOUGURT 1/2 CUP
FULL CREAM MILK/CREAM 1/4 CUP
CORIANDER LEAVES FEW
OIL 2 TBLSP
SALT AS NEEDED

aloo dum 2
METHOD:
  • Boil the potato and peel the skin. the potaoes should be firm. Do not over cook.
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  • Chop the onions finely.
  • Heat a kadai and add the ginger garlic paste and saute for few minutes till the raw smell goes off.
  • Now add the onions and fry till they turn pink.
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  • Add the tomato puree to this and mix well.
  • Add the chilli powder, coriander powder, masala powder and salt to this.
  • Adding fennel powder is optional. But if you have do add this it will give a nice flavour to the gravy.
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  • Add the yogurt and give it a nice boil.
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  • Now add the potatoes to the gravy. Before adding potatoes to the gravy prick the pototoes with skewers or fork.
  • This helps the masala to go inside the potatoes.
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  • Close the gravy with lid and keep it in a low flame.
  • Stir in between. Keep in the flame for 5 mins.
  • Add the milk/Cream to this and mix well..
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  • Garnish with coriander Leaves.
  • Enjoy hot with Roti/Peas Pulao.dum aloo 1

Note.
  1. While boiling the potatoes do not  add any water. Just pressure cook them for 3 whistles by keeping it in a vessel.
  2. Add half salt to the potatoes while cooking.
  3. If you are using cream add 2 tblsp of cream.
 

Tuesday, November 23, 2010

BEANS CURRY

    This version of beans curry is very simple and  sometimes when i feel lazy to  make Parrupu Usili i make this as an accompaniment for Morkuzhambhu. With the addition of dal in this curry, it makes the curry more healthier.

beans curry

INGREDIENTS:

BEANS(CHOPPED) 2 CUPS
COOKED TOOR DAL 2 TBLSP
GRATED COCONUT 2 TSBLP
OIL 1 TSP
MUSTARD SEEDS 1/2 TSP
URADDAL 1TSP
CHANNA DAL 1TSP
RED CHILLI 2 NO
SALT AS NEEDED

beans curry

METHOD:

  • Heat a kadai and add the oil to it.
  • When it is becomes hot, add the mustard seeds,uraddal,channa dal and redchillies.
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  • When it splutters, add the chopped beans to this.
  • Add salt and stir well.
  • Sprinkle  little water to this.
  • When the beans gets cooked add the cooked toor dal and mix well.
  • Add the grated coconut to it , mix it nicely and switch off the stove.
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beans curry

Thursday, November 18, 2010

PORI URUNDAI RECIPE | KARTHIGAI PORI URUNDAI

    Pori urundai we always make for karthigai deepam, i am sharing the recipe of PORI URUNDAI today.
For Karthigai deepam, we also make Paruppu Payasam,and appam. Check my complete collection of Karthigai Deepam recipes . Follow Jeyashri's kitchen on facebook for latest updates.

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INGREDIENTS:  YIELDS: 14 BALLS

PORI(PUFFED RICE) 3 CUPS
JAGGERY 1 CUP
DRY GINGER 1/4 TSP
ELACHI POWDER 1/4 TSP
COCONUT PIECES 2 TBLSP
GHEE 1 TBLSP
WATER 1/2 CUP
METHOD:
  • In a kadai, add ghee and fry the coconut pieces until golden brown.
  • Keep it aside.
  • Melt the jaggery in water and filter it to remove impurities.
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  • Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.
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  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • Add the dry ginger powder and elachi powder at this stage.
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  • If you could able to make it a hard ball,then switch off the gas.
  • Otherwise allow it to boil till u reach the consistency.
  • Keep the pori in a wide bowl and pour the jaggery to it.
  • Mix it nicely with a ladle.
  • Greese your hands with a drop of ghee and make it balls when it is warm.
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  • This measurement yielded me approximately 14 urundais.

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Sunday, November 14, 2010

AKKARAVADISAL

   This is  a sweet dish which i wanted to try for a long time. Finally i made it this weekend and it came out very nice and i love the creamy texture of the dish.

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INGREDIENTS:

RAW RICE 3/4  CUP
MOONG DAL 1/4 CUP
WATER 4 CUPS
MILK 3 CUPS
SUGAR 1 CUP
GHEE 2 TBLSP
CASHEW NUTS 10 NOS.
ELACHI POWDER A PINCH
EDIBLE CAMPHOR(PACHHA KARPOORAM) A PINCH(OPTIONAL)

I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.

METHOD:

  • Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
  • In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.
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  • When it is done keep it aside and add the rice and moongdal (keep the water aside)
  • Fry for a minute
  • Add the water and milk to this.
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  • Allow it to cook, by stirring in between.
  • Allow the rice and dal to cook very nicely.
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  • In a  kadai add the sugar and add 2 tblsp of water.
  • When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
  • Add ghee and the fried cashew nuts , elachi powder and mix well.
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  • IMG_4264 If using pachha karporam add it at the last stage and mix well.

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Note:

  1. Sugar can be replaced with jagerry also.
  2. You can also keep the rice and moongdal in a vessel and pressure cook it.
  3. If  you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.

Wednesday, November 10, 2010

PAV BHAJI

   Finally i am back after deepavali. The festival went on so good  and this time i wanted to share with you all a famous street food PAV BHAJI. This is my daughter’s favourite and i learnt this from my  cousin very long back.

This time i couldn’t able to click the pictures properly, since the weather was so bad on the day i made this. But i bet this recipe turned out very awesome and we all enjoyed it for breakfast.

Picture Updated

pav bhaji

Since we don’t get pav buns here i made with the Burger buns.

Ingredients for Masala:

CARROTS 1 NO.
GREEN PEAS 1/2 CUP
ONIONS 3 NOS.
TOMATOES 3 NOS.
BOILED POTATO 1 NO.
CAPSICUM(CHOPPED) 1 TBLSP
GINGER 1 SMALL PIECE
GARLIC 5 NO
GREEN CHILLI 1 NO
REDCHILLI POWDER 1/2 TSP
PAV BHAJI MASALA 1 TSP
OIL 1 TBLSP
BUTTER 1 TSP
SALT AS NEEDED
CORIANDER LEAVES 2 TBLSP

pav bhaji

METHOD:

  • Chop the carrots into small pieces and cook this with green peas in a kadai.
  • You can also microwave them till it becomes soft.
  • Grind the garlic, ginger and chilli in a mixie.
  • Boil the potato and peel the skin.
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  • Chop the onions  and tomatoes very finely .
  • Heat a kadai with oil and add the ginger garlic and chilli paste to this.
  • Add the onions and saute till it turns pink.(Keep a hanful of chopped onions separately for garnishing)
  • Add the tomatoes to this.
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  • Add the pavbhaji masala,redchilli powder and salt to this and saute well.
  • When the masala gets mixed with the tomatoes ,add the cooked carrots,green peas and potatoes to it.
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  • Mash it nicely (i mashed it using the wooden whisk)
  • When it boils add the butter on the top of it.
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  • In a kadai, add the finely chopped capsicum and the masala and garnish with coriander leaves and onions.
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FOR THE BUN:

  • Cut the bun into 2 pieces and sprinkle the pavbhaji masala on both the sides.
  • In a tawa, just a little butter and toast the buns till golden brown.

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  • If you want you can add a tsp of lemon juice to it while serving.

pav bhaji