Protected by Copyscape Web Plagiarism Tool

background

Tuesday, March 17, 2015

MUTTAI PORIYAL/EGG SCRAMBLE


Egg scramble is not a new preparation to most of us but each of us do it in a different way. At home, I prepare it differently when it accompanies rice, a little different from this method for chappati and with a little twist and flavour for bread. This preparation tastes good with rice. Will soon be updating the other methods.

INGREDIENTS

Eggs - 2
Onion 2 - finely chopped
Green chili - 1 cut into 2 halves 
Turmeric pwd - a pinch
Ginger garlic paste - 1 tsp
Coriander leaves - chopped for garnish
Oil - 2 tbsp
Salt

METHOD

Heat a pan with 2 tbsp of oil , once hot add the onion and green chilly. Sauté for 2-3 mins and add the ginger garlic paste. Once the raw flavour of the paste goes and the onions have turned light brown, break the two eggs, add salt, turmeric and scramble on high flame for 2 mins and for 4-5 mins on medium flame. Garnish with coriander leaves and serve hot.



Saturday, March 14, 2015

GARLIC BUTTER


This homemade garlic butter is very simple to prepare and can be made in no time. It can be used on a toasted bread, can be added to pasta or spaghetti to give a nice flavour or even to temper your dhal fry. I usually spread this on a slice of sweet or milk bread and then toast it on a tava and have it. Oh, its simple delicious! The taste of butter and the aroma of garlic with chopped coriander leaves is irresistible.

INGREDIENTS

Table Butter - 1 pack (100g)
Garlic cloves - 4
Finely chopped coriander leaves - 2 tbsp

METHOD

Soften the butter with the back of a spoon. You can either chop the garlic finely and add or paste it and add its juice alone with a filter. Since we're using table butter, salt is not required. After adding the garlic, give a mix. Finally add the chopped coriander leaves and mix well. Set in fridge for a few minutes and use it as you prefer. It can be stored for up to 2 days but having it fresh makes it more tasty.  





Monday, March 9, 2015

METHI IN BABAY POTATO FRY/ VENDHAYA KEERAI URALAI KILANGU FRY


Vendhaya keerai/ Fenugreek leaves added to baby potatoes makes it a tasty and healthy combo. Its quite easy to prepare too. This dish can be had with rice and chapatti.

INGREDIENTS

Baby potao - 1 pack

Vendhaya keerai/ methi/ fenugreek leaves - 2 small bundles

Onion - 2 large, finely chopped

Sambar pwd - 2 - 3 tbsp

Turmeric pwd - a pinch

Mustard seeds - 1/2 tsp 

Salt 

Oil 

METHOD

Wash and boil the potatoes. Add enough salt while boiling. Remove the peel and set aside. 
In a hot pan add oil, mustard seeds, onion and cook till the onions turn light brown. Add the chopped leaves, boiled potatoes, turmeric pwd, salt, sambar pwd or you can even use chili pwd if you prefer. Mix well and check for salt and spice. Cook for 10-15 mins. Serve hot.




Monday, December 29, 2014

BEANS USILI

Beans usili is a traditional dish prepared in South India more particularly by the brahmins. It's a lovely combination of lentil prepared in a particular way and mixed with beans. Its packed with nutrients and can be made with very little oil. Beans usili can be a good side dish for sambhar rice or mix it with hot rice with little ghee. It's delicious!

Usili is usually prepared using beans, cluster beans or banana flower. At home we use either cluster beans or beans.


INGREDIENTS

Beans - 30 nos
Toor dhal - 3/4 cup
Dry Red chili - 5 
Asafoetida - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Split Urad dhal - 1/2 tsp
Curry leaves
Salt 

METHOD

Wash and soak the toor dhal for an hour. Meanwhile, wash and cut the beans into small pieces. Cook beans with water and salt till done and keep aside. 
Drain the dhal of water and grind it to a coarse paste with cumin seeds, asafoetida, dry red chilies and salt. 
Heat oil in a kadai and add split urad dhal and curry leaves then add the ground paste with little turmeric and fry on low heat for about 11- 15 mins. You can also steam the ground paste in an idli maker. 
When it reaches a crumbly texture, add the beans and stir well. Check for salt. 
Cook for another 5-10 mins and beans usili is ready. 


Saturday, December 27, 2014

CHAPATHI AND BELL PEPPER STIR FRY

Usually, when I have left over chapathis's at home, I make kothu parota or make rolls with a filling or simply eat it with any left-over gravy. This time I wanted to make something different and also make use of the lovely and fresh bell peppers I bought. My kitchen is open to all kinds of culinary experiments and so I tried to cook something interesting with chapathi and bell peppers. It was a hit!

When I gave some to my parents, they asked me what it was. Since naming my dish dint really occur to me, I just called it - Chapathi & Bell peppers Stir Fry. Name it however you want but try this out and I'm sure you'll like it. 


INGREDIENTS

Chapathi/roti - 4 torn into pieces
Onion - 1  
Bell peppers - 2 (one of each yellow and red)
Cumin Pwd - 1/2 tsp
Chili Garlic sauce - 1 tbsp
Soya Sauce - 1 tbsp
Salt 


METHOD

  • Chop the onions and the bell peppers roughly

  • Heat oil in a Kadai and add the chopped onions and bell peppers. Cook in high heat for 3- 4 mins. Add the cumin pwd and mix well. 


  • Add the chapathi pieces, soya sauce and Chili garlic sauce. Give it a nice stir and switch off the heat. 

The picture above may not be very appealing but it definitely tastes nice. The slight crunchiness of the bell peppers and the mix of cumin pwd with the sauces gives it a different taste. 

CREAMY KADAI VEGETABLES

This creamy kadai vegetable dish tastes good with rotis and pulao. Its a mild gravy cooked with milk and cream and made without onion and garlic. Yes, it does not have onion and garlic and still tastes yummy. At home, we use onions for almost all our dishes in our daily cooking so I was wondering if I can cook something tasty and satvic - without onion and garlic. Determined to try a gravy without the 2 main (family.. lol) ingredients.. I got into my kitchen. Ingredients and method follows. 


INGREDIENTS


Potato - 2 small if big 1
Capsicum - 1 (I've used green, yellow and red. So one of each) 
Peas - 1/2 Cup
Paneer - 10 cubes
Tomato - 2
Green chili - 1
Mint leaves/ Pudina- 20
Coriander - 1 tbsp chopped
Turmeric pwd - 1 tsp
Coriander pwd - 1/2 tbsp
Chili pwd - 1/2 tbsp
Garam masala - 1 tsp
Dry methi leaves - 1 tsp
Jeera/ cumin seeds- 1 tsp
Ginger paste or chopped ginger - 1 tsp
Milk - 1/2 cup
Cream - 1/2 cup
Sugar - 1 tsp
Salt

Please use your choice of vegetables to it. Also, you can do away with the cream if you don't prefer. 

METHOD

Parboil* all the vegetables in little water with salt. 
Heat 1 tsp of oil in a pan and saute the chopped tomatoes, green chilies, chopped coriander and pudina/ mint  leaves one by one. Let it cool and grind it to a paste.
Heat a kadai, add oil and crackle jeera seeds. Add the garlic and saute for a minute, add the dry methi leaves, ground paste and after 3 mins add all the masala pwds. Add the parboiled veggies and cook for 5-10 mins in low heat adding little water. Add necessary salt and 1 tsp sugar. Once the veggies are cooked and the raw smell of the masalas go add the milk and cream. Stir and mix well in low heat for a minute and switch of the heat. 
Garnish with chopped coriander leaves.






Note
*Partially cooking the vegetables and removing from water once they are soft and before they are fully cooked. 

Friday, September 5, 2014

YAM FRY

I've already posted a recipe with yam/chena kilangu and this is just another variation.






INGREDIENTS

Chena kilangu/ Yam - 250 gms
Sambhar pwd - 2 tbsp
Turmeric pwd - a pinch
Salt to taste
Oil - 2

METHOD

Cut the yam into small cubes.
Boil them in water with required salt and turmeric till its cooked about 70% (it should not get too soft or mashed)
Drain the water and cool the yam cubes (it should dry completely) 
In a pan add oil, yam cubes, sambhar pwd (you can use plain chili pwd too, in that case reduce the quantity to 1 tbsp) and salt.
Toss it and cook till crisp.
This dish goes well with sambhar sadham/rice, curd rice or as an evening snack all by itself.

NOTE
Yam should not be cooked completely while boiling.
A few curry leaves can be added while frying to enhance the flavour.



Saturday, June 14, 2014

CHEESY MINT SANDWICH

This sandwich can be prepared in no time. Actually feels silly to write ingredients and method for this post. Nevertheless, I hope it helps beginners. Here goes the recipe for an utterly simple and utterly delicious mint and cheese sandwich. 





INGREDIENTS

Bread slices - 4
Pudina/ mint chutney - 2 tbsp
Cheese slices - 2
Ghee or Butter to toast

METHOD

Spread the mint/pudina chutney on a bread slice, place a cheese slice and close it with another slice of bread. Toast it on a tawa or a sandwich maker. Use a little butter or ghee if you're using a tawa to toast. This is too simple and can be made in a jiffy with left over mint chutney at home and tastes yummy. 


Thursday, June 5, 2014

PANEER DOSA

INGREDIENTS 

Paneer (grated) - 100 gms/ 1 cup
Onion (finely chopped) - 1
Tomato (chopped) - 1
Red chili pwd - 1 tbsp
Turmeric pwd- a pinch
Curry leaves - 4
Mustard - 1/2 tsp
Cumin seeds/ Jeera- 1/2 tsp
Salt to taste

METHOD

Heat a kadai and add 1 tbsp of oil. Add the mustard, cumin seeds, curry leaves and throw in the chopped onions once it crackles. Saute and wait till it turns light pink. Now, add the chopped tomatoes and the chili pwd. Mix well and cook for ten mins or till it turns mushy. Add the required salt and mix the grated paneer into it. Stir and cook for about 2 mins. Let it cool and just smear a generous portion on your dosa (just before serving it from the tawa) and roll or pack as shown below to enjoy yummy paneer dosa. Alternatively, it can also be used as a side dish for dosa. 

Note*
Do not add water and cook in medium flame. 
Paneer can also be cut  into very small cubes instead of grating




  


Wednesday, May 7, 2014

CARROT AND ROASTED PEANUT RAITHA

Though I've tried a variety of raitha recipes, something with peanuts was little unusual and that intrigued me. I ended up preparing it the very next day for bisi bela bath and trust me it was simply superb and heavenly for this summer heat. It tastes too good that it could be eaten without any roti or rice preparation. 
A little information about peanuts wouldn't hurt. Despite their name, peanuts are not actually nuts, they are legumes. Peanuts contain mono unsaturated and polyunsaturated fats that keep the heart healthyPeanuts are an extremely high source of plant protein. Peanuts contain high concentrations of the antioxidant polyphenols, primarily a compound called p-coumaric acid and oleic acid, that not only protect the heart but inhibit the growth of free radicals, keeping infection at bay.  Peanuts provide our body with essential vitamins, that also help in regulating metabolism, converting fat and carbohydrates into energy, and facilitating bone and tissue formation. A good source of folate, peanuts reduce the incidence of birth defects, and anemia related conditions. The number of peanuts health benefits match the number of ways it can be consumed.
Here's the recipe to yummy and healthy peanut and carrot raitha. 



INGREDIENTS

Carrot (grated) - 1
Peanuts - a handful
Curd/ Yoghurt - 2 cups
Mustard - 1/2 tsp
Cumin seeds/ Jeera- 1/2 tsp
Curry leaves- 4-5
Salt 
Oil - 1 tsp




METHOD

Mix the grated carrots, curd and keep it aside. In a pan, add the peanuts and toss for about 3-4 mins in medium heat without oil. In case you're using roasted peanuts then this step can be skipped. Add the roasted peanuts and required salt to the curd mixture and give it a good mix. In a small pan heat oil and add mustard and cumin. Once they crackle add the curry leaves, switch off the heat. Pour this over the curd mixture. Roasted peanut carrot raitha is ready to be served. Tastes good when chilled.