Gobi Masala - Recipe Marathon - Day 29

Any time favourite curry, be it at home or a restuarant. This is a dish that you can have it with chappathi , roti or jeera rice. I found very fresh cauliflower the other day in market, hence it was gobi curry at home. I made it to accompany chappathi.

Ingredients:
Gobi florets - 2 cups
Onion - 1 cup
Tomato - 1 cup
Red chillie powder - 2 spoons
Coriander powder - 1 spoons
Coriander leaves - a handful
Jeera - a spoon
Salt to taste.
Method:
Boil the gobi florets and set them aside. In a fryin pan heat oil and add jeera , followed by sliced onions and tomatoes. When they are sauted a bit add Red chillie powder and Coriander powder. Keep stirring for some time till the onion and tomato is cooked, remove from fire and let it cool. Blend the mixture to form a smooth paste. In a frying pan add the florets and the blended mixture and let it boil till you get a curry consistent. Serve it garnished with Coriander leaves.

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

Tomato Pasta Soup - Recipe Marathon - Day 28

As I mentioned in my earlier post, this soup was made along with Potato patties on a perfect rainy day. It was awesome to have it on a day when it rained all day and night and the climate was ultimately chilling.

Ingredients:

Ripe tomatoes - 3

Ginger garlic paste - 1 spoon

Shell Paste - 1 cup ( boiled )

Salt to taste

Pepper powder - 1 tsp

Method:
Boil the tomatoes and blend it to make a smooth paste in a blender. In a wide mouthed pan add a little butter and add the ginger garlic paste, tomato paste , salt and two tumblers of water.Also add the boiled shell pasta Let it get boil under low flame till the mixture thickens. Remove on to a soup bowl and serve with Potato Patties. The combination is just awesome

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

Potato Patties for a Rainy Day - Recipe Marathon - Day 27

Its been raining madly in Chennai for the past two days. Its water, water everywhere. I was at home and found a perfect recipe for the rainy day . Potato patties and Tomato Soup.

Ingredients:
Potato - 2 boiled and mashed
Mattar - 1 cup boiled and mashed
Bread crumbs - 2 cups
Green chillies - 1 coarsely sliced
Salt to taste.
Oil for frying.
Method:
Boil and mash the potatoes along with mattar , green chillies and salt. Make small patties and set aside. Heat a tawa and roll the patties over the bread crumbs. Shallow fry them on a tawa with a little oil. Serve hot with Tomato soup. Perfect for a rainy day.

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

Coriander Chutney - Recipe Marathon - Day 26

Color plays a vital role when you serve food. It has a defenite appeal to your taste pallettes and senses. This Coriander chutney aids you to bring the color factor in your menu. Its simple and appealing to your senses. Try it.

Ingredients:

Coriander - 2 cups (washed)

Red chillies - 7 to 8

Asafoetida - a pinch

Salt to taste

Method:

Saute the ingredients with a little oil under low flame and set it to cool . When cooled blend it to make a smooth paste and serve it even as a dip for your starters. Simple isnt it...

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

Potato Mattar Curry - Recipe Marathon - Day 25

This dish is a defenite hit at my home especially with my dear dad and chitappa, though their health does not allow them to take a lot. Yet I made it for them when we come together. So here goes the way to make this delicious dish that can be taken with almost any rice, be it curd rice or tomato rice to lime rice or plain rasam sadham( forgive me for mentioning rasam too often, its my favourite )
Ingredients:
Potato - 1/2 kg boiled, peeled and cut into pieces
Mattar - 1 cup
Onions - 1 cup sliced
Tomato - 1 cup sliced
Red chillie powder - 2 spoon
Coriander powder - 1 spoon
Salt to taste
For tempering oil, mustard seeds, curry leaves.
Method:
Boil the potato and mattar seperately. Peel the potatoes and cut them into small pieces.Saute the onions and tomatoes along with mustard seeds and curry leaves in oil for ten minutes. When its done add the boiled potato and mattar along with red chillie powder, coriander powder and salt. Add a little more oil and cook the curry in it for about 20 mins.

Keep stirring till the curry is done and serve hot on the plate along with your main course. I love the color it has.

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

Pongal - Recipe Marathon - Day 24

I guess this a very common one that everyone out there knows. Be it a function at home or you go out for breakfast, people always love to have this combo - Pongal, vadai and chutney. This is my favourite too , but only when its made at home only because of the vanaspathi and dalda that goes into making this pongal at restuarants. Here is my version of pongal.


Pongal:
Ingredients:
Raw Rice - 2 cups
Moonga Dal - 1 cup
Jeera and pepper - 2 spoons
Green chillies - 2 cut into slices
Ginger - small piece cut into small pieces
Salt to taste
Method:
Wash the rice and moong dal together for about two to three times. In a pressure cooker, take the rice moong dal mixture in a bowl and add 4 glass of water. In a frying pan add oil and when its hot add the jeera and pepper corns, followed by the chopped green chillies, ginger and curry leaves. You can also add cashewnuts to it. Pour this mixture into the rice moong dal mixture. Mix well and pressure cook it for three to four whistles and then remove from fire. Let it cool and serve the pongal along with vadai and chutney.


Masala Vadai:
Ingredients:
Bengal gram dal - 1 cup.
Onion - 1 cup cut into small pieces
Garlic -1 or 2 pods
Red chillies - 2 to 3
Oil for deep frying
Method:
Soak the bengal gram dal for about 2 hours. After that drain it and blend it to form a coarse paste along with Garlic pods , red chillies and salt. Remove on to a bowl and mix it with the cut onions. Make patties out of the dough and deep fry them in hot oil . This is a perfect combo with pongal or idli.


Coconut chutney:
Ingredients
Coconut - 2 cups scrapped
Red chillies - 4 to 5
Tamarind - a small bit
Salt to taste
For tempering oil , mustard seeds and curry leaves
Method:
Blend all the ingredients, except the ones for tempering in a blender to make a smooth paste and remove to a bowl. Now in a frying pan heat a little oil and allow mustard seeds to sputter in them followed by curry leaves. Pour this over the chutney and serve it along side with pongal and vadai.

Lets peep into my fellow runner's kitchen.
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka

More Kulambhu - Recipe Marathon - Day 23

My mom's all time delicacy. She makes it with various vegetables, it can be lady's finger , with Masala vadai, with pumpkin, with colacasia. This is a perfect recipe when there is lot of dahi at home and do not want to waste it. Here I have made it with Colacasia, Cauliflower Poriyal along with Soya pepper fry. Here goes all the three recipes

Colacasia Morekulambhu:

Ingredients:

Colacasia - 6 to 7 cooked and sliced

Dahi - 2 cups

Green chillies - 5

Ginger - a small piece

Coconut - 1 cup

For tempering mustard seeds, oil, curry leaves.

Method:

Boil colacasia. peel them and slice them. Keep it aside. Make a smooth paste with coconut, green chillies and ginger in a blender.In a pan add a little oil and when its hot add the mustard seeds followed by curry leaves. Now add the coconut paste along with a pinch of turmeric powder. Let this boil with the sliced colacasia. The flavour of green chillies should be eradicated, add salt now. When this is done, remove from fire and let it cool. After its completely cool add the dahi. Make sure the dahi is added when the mixture is cool, as it will affect the texture of the kulambhu. Enjoy it with Cauliflower poriyal and Soya pepper fry.

Cauliflower Poriyal:

Ingredients:

Cauliflower florets - 2 cups

Onion - 1 cup sliced

Tomato - 1 cup sliced

Ginger garlic paste - 2 spoons

Redchilli powder - 3 spoons

Coriander powder - 2 spoons

Salt to taste

For tempering - oil , jeera seeds and coriander.

Method:

Boil the cauliflower florets and allow them to cool. In a frying pan heat a little oil and add the jeera seeds, followed by onions and tomatoes. When they are fried a bit add red chillie and coriander powder and salt. When the oil in the mixture starts seperating add the cauliflower florets and fry them til done. Remove from fire and when your about to serve garnish with fresh coriander , it gives the dish a distinct flavour.

Soya Pepper Fry:

I would say this a very simple and easy dish. You can prepare this to make your spread look elaborate.

Ingredients:

Soya Chunks - 10 - 15

Pepper powder - 2 spoons

Oil and curry leaves

Method:

Soak the soya chunks in hot water for 15 mins. After that squeeze the water of and cut them to half. Heat oil in a frying pan heat oil and add the cut soya chunks along with pepper powder and salt. Fry it till the raw pepper smell , when done add the curry leaves, and serve hot.

Lets peep into my fellow runner's kitchen.

DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka