11/30/08
Gobi Masala - Recipe Marathon - Day 29
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
11/28/08
Tomato Pasta Soup - Recipe Marathon - Day 28
Ingredients:
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
11/27/08
Potato Patties for a Rainy Day - Recipe Marathon - Day 27
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
11/26/08
Coriander Chutney - Recipe Marathon - Day 26
Ingredients:
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
11/25/08
Potato Mattar Curry - Recipe Marathon - Day 25
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
11/24/08
Pongal - Recipe Marathon - Day 24
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
11/23/08
More Kulambhu - Recipe Marathon - Day 23
11/22/08
Array of Poriyal - Recipe Marathon - Day 22
Lady's Finger Poriyal
Lady s Finger - 1/2 kg
Onion - 1 cut into slices
Green chillies - 3 slit into half
Salt to taste
For tempering oil and mustard seeds
Method:
Cut the lady s finger into small pieces and microwave it for ten minutes along with the onions and green chillies. After ten minutes , heat little oil in a frying pan and when the oil is hot add the mustard seeds followed by the curry leaves. Add the cooked lady's finger after the mustard seeds have sputtered well. Add salt and keep stirring, till the veggie is done. The crunchiness of the lady's finger should have been gone when its done. You can serve this with hot rasam or sambhar. For me this is a perfect blend with Curd rice.
Vazhai thandu Poriyal
This poriyal is made from the stem part of the banana tree. This is very useful for health. It is told that it cures kidney stone problem. I make it atleast once in 15 days. You can also make juice out of this and drink it. It cures stomach ailments.
Ingredients:
Vazha thandu - 1 small piece cut into small pieces
Onion -1 cut into small pieces
For tempering oil. mustard seeds and red chillies
Coconut - 1/2 cup scrapped
Method:
Cut the vazha thandu into small pieces and peserve it in dahi water. In a bowl of water add a spoon of dahi, this water will prevent the vazhai thandu from becoming black. Cook the vazha thandu in pressure cooker with little water. When it is done, let it cool and drain off the water. In a frying pan add a little oil and when its hot add the mustard seeds, red chillies and curry leaves. When the mustard sputters add in the cooked veggie along with some turmeric powder and salt.Stir fry the veggie for some time and when it is done,remove from fire and let it cool. Add the scrapped coconut before you serve and stir well. This goes well with Sambhar or Vatha kulambhu.
Tri color poriyal
Wondering what this poriyal is all about. It a combination of Cabbage, Beans and Carrot, hence the name tricolor. Isnt it apt, and guess who told me this name , yes .. its my dear mom. She used to tell me this when I was young.. and now when I have started to cook, I adopted the same. Here is how I made it.Ingredients:
Shreded Cabbage - 1 cup
Beans - 1 cup
Carrot - 1 cup
Green chillies - 2 or 3 slit into two
Coconut - 2 spoons scrapped
For tempering mustard seeds, curry leaves and oil
Method:
Cook the veggies all together in a pressure cooker, This is to preserve the nutrients. Once cooked drain them and let it cool. The water that you have drained is an excellent stock for soups, so I preserve it. In a frying pan, add a little oil and when its hot add mustard seeds followed by Curry leaves. When mustard has finished sputtering add the boiled veggies along with salt and stir well. When the poriyal is done add the scrapped coconut and mix well before you serve. This goes well with Rasam and curd rice. And its an instant hit with children, because of its color. Try it and you will see it yourself.
Ingredients:
Beetroot - 2 cups
Green chillies - 3 , slit into two
For tempering mustard seed, Curry leaves, oil
Salt to taste
Method:
Cut the beetroot into small pieces and boil them in a pan with little water. When they are done let them cool. In a frying pan heat a little oil and add the tempering agents along with green chillies and when the seeds sputter add the cooked beetroot along with salt and stir well. When done add scrapped coconut and serve hot along with sambhar or curd rice.
I dont make this often, but yes when my family wants something crispy and fatty to eat. I make it along with Rasam or can have it with plain curd rice. Here is how its made
Ingredients:
Vazha Kai - 1 cut into thin slices.
Red chillie powder - 2 spoons
Salt - to taste
Oil for frying the Vazhakai.
Method:
Cut the vazhakai into thin slices and put them in water( to prevent them from blackening ). Then marinate the cut slices with redchillie powder and salt. After 30 mins heat oil in the frying pan and add the marinated vazhakai in it. Do not deep fry them , but fry a little to an extent that they are just crisp. Remove them on an absorbent paper and serve hot with sambhar or curd rice
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
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