Karthigai Deepam recipes - Dec 5

Karthigai Deepam recipes – Dec 5

PORI-URUNDAI KADALAI -URUNDAI nei appam ADAI karthigai-manoharam rava- appam Maida-rava-sweet-paniyaram Sojji-appam Paruppu payasam 1

Friday, April 29, 2011

CHANNA PULAO

PULAO MADE WITH CHICK PEAS.

A very simplest way of making pulao, which i started making for my daughter when she was 3 years old. She is a big fan of chick peas. Now a days, though i make this once  a week  for her lunch box, in the morning hurry i never had a chance to take stepwise pictures. Somehow i managed to click this today and here comes the recipe for a Simple and Delicious Channa Pulao.
Channa-puloa

INGREDIENTS:
BASMATI RICE 1 CUP
CHICK PEAS(KABULI CHANNA) 1/2 CUP
MINT LEAVES 10-12 LEAVES
ONION 1 NO
TOMATO 2 NO
POTATO 1 NO(OPTIONAL)
BIRYANI MASALA 1 AND 1/2 TSP
REDCHILLI POWDER 1/4 TSP
TURMERIC POWDER A PINCH
OIL 1 TBLSP
GHEE 1TSP
CORIANDER LEAVES FEW TO GARNISH
channa-pulao

METHOD:
  • Soak the channa  for 6-8 hours
soaked channa-after 6hours
  • Wash the rice and soak it in 1 and 1/2 cup of water.
soakrice
  • Cut the onions and tomatoes finely.
  • Cut the potatoes into cubes.
chop the onions
  • In a pressure cooker, add oil and ghee.
  • Add the mint leaves.
  • Saute it for few minutes.
  • Now add the onions and saute till it turns pink.
add mint and onions
  • Add the tomato and saute till they becomes mushy.
add tomato
  • Now add the potatoes and fry them for a minute.
  • Drain the water from the chickpeas and add it to the onion tomato mix.
add chickpeas
  • Now add the rice with water.
  • Add the biryani masala,turmeric powder ,redchilli powder and salt to this.
  • I used SHAN biryani masala. You can use anything of your choice.
add spices biryani masala
  • Close the lid of the cooker and pressure cook till 3 whistles.
cooked pulao
  • Mix it gently without mashing the grains.
  • Garnish with coriander leaves and serve hot with raitha.
Channa puloa

Tuesday, April 26, 2011

BABY CORN MASALA | SIDE DISH FOR ROTI

BABY CORN COOKED IN RICH TOMATO GRAVY.

Last week when we all went to a North Indian restaurant  for lunch we ordered a Baby Corn Masala which we have never tried before in that place. We all liked it very much and we went for veggies shopping and my daughter picked the cute baby corns in the vegetable section and asked me to make a masala with that.
I tried to recreate the same taste but i almost it was like that(my daughter said) and we had a great dinner with rotis and a salad(recipe coming soon)

Picture updated.

BABY CORN MASALA 3

SERVES : 4-5
INGREDIENTS:
BABY CORN 2 PACKETS(15 NO. APPROX)
ONIONS 2 NO AND 1 NO FOR GARNISHING
CAPSICUM 1/2 NO
TOMATO 2 BIG RIPED
CASHEW NUTS 5-7 NO.(OPTIONAL)
REDCHILLI POWDER 1/2 TSP
CORIANDER POWDER 1/2 TSP
CUMIN SEED POWDER 1/4 TSP
KASOORI METHI 1/4 TSP
TOMATO SAUCE 1/4 TSP
GARAM MASALA/KITCHEN KING MASALA A GENEROUS PINCH
CUMIN SEEDS A PINCH
MILK 1/2 CUP
SALT AS NEEDED
TURMERIC POWDER A PINCH
OIL 2 TBLSP

BABY CORN MASALA 2

METHOD:
  • Wash the Baby corn and cut them into big pieces .
cut the baby corn
  • Roughly chop the 2 onions and saute them in a kadai(add a few drops of oil) till it turns into a nice brown colur.
saute onions
  • Roughly chop the tomatoes and the capsicum into cubes.
tomatoes chopped cut capsicum

  • In a pan cook the baby corn till it becomes soft.
  • It took 10 minutes for me to get them cooked.
  • Add a pinch of turmeric and little salt while cooking.
cook the corn
  • When it is done, drain the excess water and keep the corns aside.
cooked corn
  • In a mixer jar, add the sauted onions, tomatoes, redchilli powder,coriander powder,cumin seed powder,tomato sauce , kasoorimethi, cashew nuts(if adding and i didnt add) into a smooth paste.
grind in a mixer
  • In a kadai add the oil and saute the capsicum and cubed onion for a minute.
  • Keep it aside.
saute capsicum and onion
  • In the same oil throw in the cumin seeds and add the ground masala.
  • Saute them in a low flame for 5 mins.
ground masala
  • Add the cooked Baby corns and the milk to the gravy.
add corn and milk
  • Now add the capsicum and onions to this.
  • Put off the flame.
add capsicum and onions
  • Serve it hot with Roti/ Naan.
  • It tasted even so yum with Peas pulao also.
BABY CORN MASALA 1
Tomatoes can be replaced by 1/2 cup of store bought tomato puree.
I used the Everest Kitchen King Masala and it gave a wonderful flavour to the curry
  

Saturday, April 23, 2011

RAW MANGO PICKLE

VENDhaya mango

    A simple mango pickle recipe that goes well with curd rice and I love to eat this with  to have them with Bisibelabath.  Now comes the recipe for the RAW MANGO PICKLE.

MANGO PICKLE

INGREDIENTS:

RAW MANGO 2 NO(MEDIUM SIZED)
REDCHILLI POWDER 1 TSP
TURMERIC POWDER 1/2 TSP
FENUGREEK SEEDS 1 TBLSP
MUSTARD SEEDS 1/2 TSP(TO GRIND) AND 1/4 TSP(TO TEMPER)
CUMIN SEEDS A PINCH
SESAME OIL 1/2 CUP
ASAFEDITA 1/4 TSP
SALT AS NEEDED

pickle

METHOD:

  • Cut the mangoes into small bite size pieces.

cut mango

  • Dry roast the fenugreek seeds,mustard seeds and the cumin seeds for 3 minutes.

dry roast

  • Allow it to cool and finely powder it in the mixie.

powder

  • Heat up the oil and throw in the mustard seeds and asafoetida.

oil

  • Add the redchilli powder, salt and the dry roasted powder to the cut mango.
  • Pour the oil over the cut mango and mix nicely.

mix well

  • Mango pickle is ready to serve.
  • It can be stored  in the fridge for 3-5 days.
  • Always use a clean dry spoon to take the pickle.

raw mango picklle

Tuesday, April 19, 2011

JEERA RASAM AND KOVAKKAI(TINDORA) CURRY

    Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i make Parrupu usili i make this simple rasam.

  Last weekend  i made jeera rasam and kovakkai curry for lunch. Here comes the recipe:

jeera rasamkovakkai currY

JEERA RASAM:

INGREDIENTS:

TOMATO 1 NO
TAMARIND EXTRACT 1/2 CUP
TOOR DHAL 1 TBLSP
PEPPER 1 TBLSP
JEERA(CUMIN SEEDS) 1 TSP
GHEE 1/2TSP
MUSTARD SEEDS 1/4TSP
TURMERIC POWDER A PINCH
SALT AS NEEDED
CURRY LEAVES FEW TO GARNISH
CORIANDER LEAVES FEW TO GARNISH

jeera rasam

METHOD:

  • Soak the toordal in water for 15 mins.
  • After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.
IMG_7637
  • Grind the tomato separately into puree and keep it in a vessel.

tomato puree

  • Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water.
  • Add this to the tomato puree.
  • Add salt and turmeric powder.
  • Allow this mixture to boil for 7-9 mins.
  • Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.

  • Add this to the boiling tomato and tamarind mixture.
  • Do not allow it to boil.
  • Switch off the flame when it is frothing up.

  • Add ghee to a frying pan and temper with mustard seeds.
  • Transfer it to the rasam and add curry leaves and coriander leaves to this.

jeera rasam

Note:

  1. Do no add asafetida(hing) to this rasam, as it will suppress  the flavour of the pepper and jeera.

RECIPE FOR KOVAKKAI CURRY.

INGREDIENTS:

KOVAKKAI 300 GMS
SAMBAR POWDER 1 TSP
TURMERIC POWDER 1/4 TSP
SALT AS NEEDE
OIL 1 TBLSP
MUSTARD SEEDS 1/4 TSP

METHOD:

  • Cut the kovakkai into round circles.

cut into circles

  • Heat oil in a kadai and add the mustard seeds.
  • When it crackles throw in the sambar powder,turmeric powder and salt.
  • Just saute for few seconds.

add sambar powder

  • Now add the kovakkai to this and mix well,so that the masala coats well with the curry evenly.

IMG_7631

  • Cook in a medium flame by stirring it often till it turns into a light brown colour.
  • It took 20 mins for me to make this.
  • Do not cover and cook
  • Transfer to a serving bowl.

tindora curry

Sambar powder can be replaced with red chilli powder.

Friday, April 15, 2011

SWEET CORN VEGETABLE SOUP

MADE WITH CREAM STYLE CORN.

    We all are very fond of soup and i make it very frequently . Though i  have made sweet corn soup many times, i never attempted  with store bought cream style corn. When i saw the cream style corn in the shop, without any second thought i bought that and tried making soup with that. It came out very well and trust me it tasted so well as we get in restaurants.

Pictures updated on 18-01-12

soup

    Here comes the recipe for  a simple and healthy sweet corn soup.

INGREDIENTS:

SWEET CORN (CREAM STYLE) 200 GMS
CARROT 1 NO
BEANS 4-5 NO
CORN KERNELS 1 HAND FUL
CORN FLOUR 1 AND 1/2 TBLSP
WATER 4 CUPS
SALT AS NEEDED
PEPPER POWDER 1/2 TSP

corn soup

METHOD:

  • Chop the carrots and beans very finely.

chop veggies

  • In a saucepan/kadai add the finely chopped carrots and beans.
  • Add the corn kernels and the cream style corn in that.

adding the corn

  • Now pour in 4 cups of water to this.
  • Boil it nicely, till the vegetables becomes tender.
  • Since we cut the vegetables finely, it takes 5 minutes to get the veggies cooked.
  • Discard the froth which comes in the first boil.

add water

  • Mix the corn flour to water into a thick paste without any lumps.
  • Add it to the soup and give it a nice boil,stirring in between.
  • Add salt and pepper to this and serve hot.

soup

Variation:

  1. If you are using frozen corn,instead of store bought cream style corn, just boil a cup of corn separately and take out 2 tblsp of corn form that and keep aside.
  2. Grind the rest of the corn kernels and once the vegetables gets cooked add the ground corn puree and the corn kernels to this and bring it to a nice boil.

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