April 28, 2011

Peas Pulav

     Its my long time wish to cook 'Peas Pulav' for my kid but am bit scared whether will it come properly. Moreover my hubby should like the taste. With big guts, yesterday tried of Peas Pulav. Taste was really amazing but i need, u ppl to comment on the look. shall we go to the recipe ???



INGREDIENTS
Basmathi rice - 1 glass
Chopped Onion - 2 Nos.
Green Chillies - 4 Nos.
Coconut milk - 1 glass
Cardamom - 1 No
Cinnamon - 3 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Cashewnuts - 8 Nos.
Fennel Seeds - 1 spoon
Ghee - 2 spoons
Oil - 1 Spoon
Salt - To Taste

METHOD:
     Keep a pressure pan, heat 2 spoons of ghee and 1 spoon of oil. Add cardamom, cinnamon, cloves, bay leaf, cashewnuts and fennel seeds, saute it for 2 mins. Add chopped onion, green chillies and fry it for 5 mins along with pinch of salt. Then add basmathi rice and fry it with the onion mixture for 2 mins. Then pour a glass of coconut milk, 3/4 cup of water and add required salt. Cover the pan with a lid for 2 mins. Once the mixture gets boiled, close the lid and pressure it for 7 mins in simmer. I tried Potato fry and Onion Raitha as its combo.

Simple Potato Fry

     Who will say "Yuck" to Potato ??? I will not. I can say, potato as Kids favorite veggie. Its my routine veggie too, which i use to cook weekly once minimum. Even my kutty is very fond of Potato. (Train paniten'la) Whenever i feel of having Potato, blindly i go for this recipe. Which takes max of 30 mins in preparation. I always prefer having it with curd rice and Keerai kuzhambu. If u couldnt find what sideidsh to cook for the day, its the best and the simple one. According to me, no other recipe can beat this combo.



INGREDIENTS
Potato - 1/4 kg
Sambar Powder - 2spoons
Turmeric Powder - Pinch
Salt - To Taste
Oil - To Fry

METHOD:
    Peel of Potato skin and half steam it for 5 mins in simmer, Slice it and Keep aside. Keep a frying pan, pour 2 spoons of oil, make it spread across the pan. Add the sliced potato, saute it in oil for 1 min. Then add Sambar powder, Turmeric powder and required salt. Fry it until the potato turns crispy and completely boiled. Soooooooo simple instant recipe.

April 27, 2011

Bitter Gourd Poriyal

     Any of you can guess, what is the antonym of Potato in taste-wise. Its nothing but "BITTER GOURD". If i can say it with some stats note, mostly 75% ppl are against this taste. But me and my family members belong to rest 25% category. Yes, its our all time favorite. I lllllllloooooooooooovvvvvvvvvvveeeeeeeeeeeee bitter gourd, in watever form it is. I love bitter gourd deep fry instead of poriyal. So lets check out the recipe for poriyal, will shortly post the recipe for bitter gourd deep fry.



INGREDIENTS
Sliced bitter gourd - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Sambar Powder - 1 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish

METHOD:
    Boil sliced bitter gourd with turmeric powder, sambar powder, salt by pouring half a glass of water and Keep aside after draining the excess water. Keep a frying pan, heat a spoon of oil. Saute chopped onion, curry leaf, coriander leaf along with pinch of salt. Add chopped tomato, mix it with onion mixture. Then add boiled bitter gourd with the mixture. Fry it by adding a spoon of oil for 5 mins.

Note: Instead wasting of Drained/Excess water, it can be used, if u r preparing Kaara kuzhambu or Kadalai kozhumbu.

April 26, 2011

Muttai/Egg Thokku

     Egg thokku is my all time favorite which i grabbed it from my mom. According to me, no one can beat her preparation consistency. It will be like a perfect Thokku. So thought of trying it by myself, asuual first try went in toss. How can i leave this recipe, until i reach my mom's taste ?? So, tried the same by the next week. Hah ha, finally i reached. It came out very well. After successful try, posting the recipe.



INGREDIENTS
Boiled egg - 4 Nos.
Chopped Onion - 5 Nos.
Chopped Tomato - 3 Nos.
Sambar Powder - 2 spoons
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Mashed Garlic - 5 Cloves
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish

METHOD:
    Keep a pan, heat 2 spoons of oil, add mustard, once it splutters up, add chopped onion, curry leaf, saute it until the onion turns golden brown. Then add mashed garlic, chopped tomato, sambar powder, turmeric powder and required salt, fry it with onion until the oil oozes out. Add partially slitted boiled egg and mix it well for 5 mins in simmer.

April 25, 2011

Meen Kuzhambu

     Manchatti Meen Kuzhambu, WWWWWWWoooooooooooooooo!!!! Traditional dish is it :) Always i use to wonder, how this tastes more, only on the next day of preparation. If anyone knows the real fact, pls let me know :D Asual, this recipe was lootified from my hubby's grand ma. Last sunday tasted her recipe. Its was yum yum, Grand ma's recipe is always best. (Mouth Watering!!!)

INGREDIENTS
Fish fillets - 5 Nos.
Tamarind Syrup - 1 1/2 cups
Turmeric Powder - Pinch
Salt - To Taste
Gingelly/Sesame Oil - 3 spoons
Fenugreek - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Chilly powder - 2 or 2 1/2 spoons

To Roast & Grind (Pouring water):
Shallots or Small Onion - 1 cup
Tomato - 2 Nos.
Pepper Corns - 1 spoon
Garlic - 1 Bulb
Curry Leaf - 3 Twigs
Corainder Leaf - 4 Twigs
Mint Leaf - 4 Twigs (Optional)

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add fenugreek, curry leaf and Coriander leaf. Saute it for 2 mins. Then pour Tamarind syrup, turmeric powder, chilly powder, stir it well and allow it to boil until the raw smell of chilly powder goes off. Then pour the grinded items, make it to boil by adding required salt. Once it reaches semi-solid consistency, add fish fillets. Allow it to boil for 5 mins in simmer. Put of the flame and taste it with hot steamed rice.

Note: Try to make it in Manchatti (Eathern Vessel), It add more taste,when u have it with idly for next day. This combo will be more yummy in raining season. Iiiiiiiiiiiiisssssssssssshhhhhhhhhhhh :)

Curd Rice

     Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.





INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup

To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
     Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.

Sending this to Kurinji's Healthy Summer event



April 20, 2011

Cabbage Kootu - II

     This recipe, i learnt from my hubby's grand ma. It is one of the easiest recipe to prepare. She use to prepare without adding coconut to the Kootu so me thought of trying it by adding grated coconut. Really, its added more taste. If we prepare it in semi-solid consistency, we can have it along with dosai and chapathi. This can be called as Multipurpose recipe.



INGREDIENTS
Cabbage - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Sambar Powder - 1 1/2 spoons
Turmeric Powder - Pinch
Salt - To taste
Corainder Leaf - 2 Twigs
Curry Leaf - 1 Twig
Bengal Gram - 6 spoons.
Mustard - 1 spoon
Cumin Seeds - 1/4 spoon
Mashed Ginger - 1/2 inch (Optional)
Grated Coconut - 6 pieces
Oil - To garnish
Salt - To Taste

METHOD:
     Take a pressure cooker, add chopped cabbage, chopped onion, chopped tomato, mashed ginger, turmeric powder, sambar powder, bengal gram and required salt. Pour half a cup of water, pressure the content for 5 mins. Once the pressure goes off, Keep a pan, heat a spoon of oil, add a spoon of mustard, once it splutters up, pour the pressure content and allow the excess water to get drained. Then add grated coconut and cook it in simmer for 3 mins.

Note: If u need it for steamed rice, put off the flame, when the mixture is in semi-solid.

April 19, 2011

Ponnanganni keerai Poriyal

    Keerai is my all time favorite. Mostly will prepare some keerai dish every week. Generally all Keerai types are good for eyes. Among them, Ponnanganni is the most effective one. It will be very tasty when mixed with boiled toor dhall. Lets go to the recipe.



INGREDIENTS
Ponnanganni Keerai - 1 Bunch
Chopped Onion - 2 Nos.
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Grated Coconut - 5 Pieces
Boiled Toor Dhall - 3/4 tumbler
Mustard - 1 spoon (Optional)
Salt - To Taste
Oil - To Garnish

METHOD:
     Keep a pan, heat 2 spoons of oil, add mustard, once it splutters up, add chopped onion, Garlic, red chillies, saute the mixture for 5 mins by adding pinch of salt. Then add keerai, fry it with the mixture. Pour quater cup of water, and close the pan lid for 5mins. Once the keerai gets boiled and excess water gets drained, add grated coconut and boiled toor dhall. Saute the mixture nicely along with required salt.

April 18, 2011

Bread Sandwich

    During my first try of Sandwich, i asked my hubby whether he likes sandwish or not. He said, he'll like it. So after 1 hour struggle, i prepared sandwich and served it to my hubby for breakfast. He suddenly asked me to bring the main course as he treated sandwich as a starter. I was so angry on him and started shouting at him. From that time, he use to have it as a main course without opposing it. Pavam and So nice of him is it ? :) With this funny and angry note, we'll go to the recipe.

INGREDIENTS
Bread Slices - Required
Sliced Cucumber - 1No.
Sliced Onion - 1 No.
Sliced Potato - 1 No.
Sliced Tomato - 1 No.
Salt - To Taste
Pepper Powder - To Taste
Ghee - Required

Prerequisite:
     Green Chutney - Grind handful of coriander leaf, 3 green chilles along with salt and keep aside.
     Potato - Slice a potato, Keep a wide mouthened bowl and pour a cup of water, add a pinch of salt and sliced potato. Allow it to boil for 5 mins.

METHOD:
     Take a bread slice, add a spoon of ghee and spread it over the surface of the bread. Then add pepper powder, potato, tomato, cucumber, onion and a spoon of green chutney. Place another ghee spreaded slice over the previous slice. Keep it in the toaster for 2 mins and Server hot with sauce.

Tomato Kurma II

    Hhhhhhuuuuuuuuuuuhhhhhhhhhhh!!! Housewarming went well !!! 1 month struggle ends in a happy moment. Thank god. Its my habit to try some new and tasty recipe during my FIL visit to my home. Last saturday, cos of Housewaring ceremony, my FIL came to my home so thought to try some delicious kurma as a sidedish for Idly. Successfully came out well. Here comes the recipe.

INGREDIENTS
Chopped Ripen Tomato - 3 Nos.
Chopped Onion - 2 Nos.
Green chillies - 4 Nos.
Coconut - 6 Pieces
Fried Gram - 1 spoon
Corainder - 2 Twigs
Curry Leaf - 1 Twig
Fennel Seeds - 1 spoon
Cinnamon - 2 Nos.
Cloves - 6 Nos.
Turmeric Powder - Pinch
Oil - To Granish
Salt - To Taste

METHOD:
     Grind coconut, fried gram, fennel seeds and green chilli. Keep a pan, heat a spoon of oil, add mustard, once it splutters up, add cinnamon, cloves, chopped onion, saute it for 5 mins. Then add chopped tomato, fry it until the oil oozes out. Add grinded items, turmeric powder, required salt and boil it by pouring water.

April 15, 2011

Capsicum Poriyal

    Waaawooooooooo!!! Atlast it came out well. Yes friends, this is my second try with Capsicum poriyal. during my early days of cooking i.e. a newly married gal, i tried this recipe as i like my mom's preparation. But i was Yuuuuuuuccccccckkkkkk, i myself didnt liked it. So after a very biiiiiigggggggggggg gap, nearly 1 year, i tried it today. Varehvah!!(Konjam over thaan'la) it was too yummy for curd rice. Finally S U C C E D E D !!!



INGREDIENTS
Green Capsicum - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 3/4 spoon
Turmeric Powder - Pinch
Salt - To Taste
Tamarind Syrup - 2 spoons (Optional)
Oil - To Garnish
Mustard - 1 Spoon

METHOD:
     Keep a pan, heat a spoon of oil, add mustard, once it splutters up, add chopped onion, tomato, chilly powder, few salt and turmeric powder. Saute it for 5 mins. Then add chopped capsicum, mix it finely with the mixture. Then add 2 spoons of tamarind syrup (Optional). Add required salt, allow it to boil with a cup of water by closing the pan with lid. Cook it until excess water gets drain. This goes well with steamed rice, curd rice and Chapatti.

Note: Tamarind syrup can be added, only when u use little amount of tomato.

April 10, 2011

Onion Sambar

    Heeeeyyyyyyy allllllll, really missing u ppl nowadays. As am bit busy in my House warming function which we have fixed coming sunday (April 17), was totally engaged in those works. There is a quote in tamil "Veetta Katti paru, Kalyanam panni paru", Huuufffff, its really a hectic work. Am totally tired nowadays with no rest even on weekends and couldnt find time to post recipe for u ppl. So thought of posting a recipe which i tried today.



INGREDIENTS
Boiled Toor dhall - Half cup
Chopped Big Onion - 1 No.
Vertically cut Onion - 1 No.
Chopped Tomato - 1 No.
Sambar Powder - 1 spoon
Tamarind Syrup - 1/4 cup
Cumin Seeds - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Garlic - 6 Nos. (Optional)
Turmeric Powder - Pinch
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish


METHOD:
     Keep a pan, heat 2 spoons of oil, Add mustard, once it splutters up, add cumin seeds, curry leaf, coriander leaf and chopped onion. Once it gets sauted for 5 mins, add chopped tomato along with a spoon of sambar powder, turmeric powder and pinch of salt. Pour half cup of water, allow it to boil until the raw smell of sambar powder goes off. Then add vertically chopped onion, garlic, Tamarind syrup and boiled toor dhall, allow it to boil by pouring required water along with salt.

Note: Instead of Big onion, add small onion for more taste

April 28, 2011

Peas Pulav

     Its my long time wish to cook 'Peas Pulav' for my kid but am bit scared whether will it come properly. Moreover my hubby should like the taste. With big guts, yesterday tried of Peas Pulav. Taste was really amazing but i need, u ppl to comment on the look. shall we go to the recipe ???



INGREDIENTS
Basmathi rice - 1 glass
Chopped Onion - 2 Nos.
Green Chillies - 4 Nos.
Coconut milk - 1 glass
Cardamom - 1 No
Cinnamon - 3 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Cashewnuts - 8 Nos.
Fennel Seeds - 1 spoon
Ghee - 2 spoons
Oil - 1 Spoon
Salt - To Taste

METHOD:
     Keep a pressure pan, heat 2 spoons of ghee and 1 spoon of oil. Add cardamom, cinnamon, cloves, bay leaf, cashewnuts and fennel seeds, saute it for 2 mins. Add chopped onion, green chillies and fry it for 5 mins along with pinch of salt. Then add basmathi rice and fry it with the onion mixture for 2 mins. Then pour a glass of coconut milk, 3/4 cup of water and add required salt. Cover the pan with a lid for 2 mins. Once the mixture gets boiled, close the lid and pressure it for 7 mins in simmer. I tried Potato fry and Onion Raitha as its combo.

Simple Potato Fry

     Who will say "Yuck" to Potato ??? I will not. I can say, potato as Kids favorite veggie. Its my routine veggie too, which i use to cook weekly once minimum. Even my kutty is very fond of Potato. (Train paniten'la) Whenever i feel of having Potato, blindly i go for this recipe. Which takes max of 30 mins in preparation. I always prefer having it with curd rice and Keerai kuzhambu. If u couldnt find what sideidsh to cook for the day, its the best and the simple one. According to me, no other recipe can beat this combo.



INGREDIENTS
Potato - 1/4 kg
Sambar Powder - 2spoons
Turmeric Powder - Pinch
Salt - To Taste
Oil - To Fry

METHOD:
    Peel of Potato skin and half steam it for 5 mins in simmer, Slice it and Keep aside. Keep a frying pan, pour 2 spoons of oil, make it spread across the pan. Add the sliced potato, saute it in oil for 1 min. Then add Sambar powder, Turmeric powder and required salt. Fry it until the potato turns crispy and completely boiled. Soooooooo simple instant recipe.

April 27, 2011

Bitter Gourd Poriyal

     Any of you can guess, what is the antonym of Potato in taste-wise. Its nothing but "BITTER GOURD". If i can say it with some stats note, mostly 75% ppl are against this taste. But me and my family members belong to rest 25% category. Yes, its our all time favorite. I lllllllloooooooooooovvvvvvvvvvveeeeeeeeeeeee bitter gourd, in watever form it is. I love bitter gourd deep fry instead of poriyal. So lets check out the recipe for poriyal, will shortly post the recipe for bitter gourd deep fry.



INGREDIENTS
Sliced bitter gourd - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Sambar Powder - 1 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish

METHOD:
    Boil sliced bitter gourd with turmeric powder, sambar powder, salt by pouring half a glass of water and Keep aside after draining the excess water. Keep a frying pan, heat a spoon of oil. Saute chopped onion, curry leaf, coriander leaf along with pinch of salt. Add chopped tomato, mix it with onion mixture. Then add boiled bitter gourd with the mixture. Fry it by adding a spoon of oil for 5 mins.

Note: Instead wasting of Drained/Excess water, it can be used, if u r preparing Kaara kuzhambu or Kadalai kozhumbu.

April 26, 2011

Muttai/Egg Thokku

     Egg thokku is my all time favorite which i grabbed it from my mom. According to me, no one can beat her preparation consistency. It will be like a perfect Thokku. So thought of trying it by myself, asuual first try went in toss. How can i leave this recipe, until i reach my mom's taste ?? So, tried the same by the next week. Hah ha, finally i reached. It came out very well. After successful try, posting the recipe.



INGREDIENTS
Boiled egg - 4 Nos.
Chopped Onion - 5 Nos.
Chopped Tomato - 3 Nos.
Sambar Powder - 2 spoons
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Mashed Garlic - 5 Cloves
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish

METHOD:
    Keep a pan, heat 2 spoons of oil, add mustard, once it splutters up, add chopped onion, curry leaf, saute it until the onion turns golden brown. Then add mashed garlic, chopped tomato, sambar powder, turmeric powder and required salt, fry it with onion until the oil oozes out. Add partially slitted boiled egg and mix it well for 5 mins in simmer.

April 25, 2011

Meen Kuzhambu

     Manchatti Meen Kuzhambu, WWWWWWWoooooooooooooooo!!!! Traditional dish is it :) Always i use to wonder, how this tastes more, only on the next day of preparation. If anyone knows the real fact, pls let me know :D Asual, this recipe was lootified from my hubby's grand ma. Last sunday tasted her recipe. Its was yum yum, Grand ma's recipe is always best. (Mouth Watering!!!)

INGREDIENTS
Fish fillets - 5 Nos.
Tamarind Syrup - 1 1/2 cups
Turmeric Powder - Pinch
Salt - To Taste
Gingelly/Sesame Oil - 3 spoons
Fenugreek - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Chilly powder - 2 or 2 1/2 spoons

To Roast & Grind (Pouring water):
Shallots or Small Onion - 1 cup
Tomato - 2 Nos.
Pepper Corns - 1 spoon
Garlic - 1 Bulb
Curry Leaf - 3 Twigs
Corainder Leaf - 4 Twigs
Mint Leaf - 4 Twigs (Optional)

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add fenugreek, curry leaf and Coriander leaf. Saute it for 2 mins. Then pour Tamarind syrup, turmeric powder, chilly powder, stir it well and allow it to boil until the raw smell of chilly powder goes off. Then pour the grinded items, make it to boil by adding required salt. Once it reaches semi-solid consistency, add fish fillets. Allow it to boil for 5 mins in simmer. Put of the flame and taste it with hot steamed rice.

Note: Try to make it in Manchatti (Eathern Vessel), It add more taste,when u have it with idly for next day. This combo will be more yummy in raining season. Iiiiiiiiiiiiisssssssssssshhhhhhhhhhhh :)

Curd Rice

     Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.





INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup

To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
     Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.

Sending this to Kurinji's Healthy Summer event



April 20, 2011

Cabbage Kootu - II

     This recipe, i learnt from my hubby's grand ma. It is one of the easiest recipe to prepare. She use to prepare without adding coconut to the Kootu so me thought of trying it by adding grated coconut. Really, its added more taste. If we prepare it in semi-solid consistency, we can have it along with dosai and chapathi. This can be called as Multipurpose recipe.



INGREDIENTS
Cabbage - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Sambar Powder - 1 1/2 spoons
Turmeric Powder - Pinch
Salt - To taste
Corainder Leaf - 2 Twigs
Curry Leaf - 1 Twig
Bengal Gram - 6 spoons.
Mustard - 1 spoon
Cumin Seeds - 1/4 spoon
Mashed Ginger - 1/2 inch (Optional)
Grated Coconut - 6 pieces
Oil - To garnish
Salt - To Taste

METHOD:
     Take a pressure cooker, add chopped cabbage, chopped onion, chopped tomato, mashed ginger, turmeric powder, sambar powder, bengal gram and required salt. Pour half a cup of water, pressure the content for 5 mins. Once the pressure goes off, Keep a pan, heat a spoon of oil, add a spoon of mustard, once it splutters up, pour the pressure content and allow the excess water to get drained. Then add grated coconut and cook it in simmer for 3 mins.

Note: If u need it for steamed rice, put off the flame, when the mixture is in semi-solid.

April 19, 2011

Ponnanganni keerai Poriyal

    Keerai is my all time favorite. Mostly will prepare some keerai dish every week. Generally all Keerai types are good for eyes. Among them, Ponnanganni is the most effective one. It will be very tasty when mixed with boiled toor dhall. Lets go to the recipe.



INGREDIENTS
Ponnanganni Keerai - 1 Bunch
Chopped Onion - 2 Nos.
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Grated Coconut - 5 Pieces
Boiled Toor Dhall - 3/4 tumbler
Mustard - 1 spoon (Optional)
Salt - To Taste
Oil - To Garnish

METHOD:
     Keep a pan, heat 2 spoons of oil, add mustard, once it splutters up, add chopped onion, Garlic, red chillies, saute the mixture for 5 mins by adding pinch of salt. Then add keerai, fry it with the mixture. Pour quater cup of water, and close the pan lid for 5mins. Once the keerai gets boiled and excess water gets drained, add grated coconut and boiled toor dhall. Saute the mixture nicely along with required salt.

April 18, 2011

Bread Sandwich

    During my first try of Sandwich, i asked my hubby whether he likes sandwish or not. He said, he'll like it. So after 1 hour struggle, i prepared sandwich and served it to my hubby for breakfast. He suddenly asked me to bring the main course as he treated sandwich as a starter. I was so angry on him and started shouting at him. From that time, he use to have it as a main course without opposing it. Pavam and So nice of him is it ? :) With this funny and angry note, we'll go to the recipe.

INGREDIENTS
Bread Slices - Required
Sliced Cucumber - 1No.
Sliced Onion - 1 No.
Sliced Potato - 1 No.
Sliced Tomato - 1 No.
Salt - To Taste
Pepper Powder - To Taste
Ghee - Required

Prerequisite:
     Green Chutney - Grind handful of coriander leaf, 3 green chilles along with salt and keep aside.
     Potato - Slice a potato, Keep a wide mouthened bowl and pour a cup of water, add a pinch of salt and sliced potato. Allow it to boil for 5 mins.

METHOD:
     Take a bread slice, add a spoon of ghee and spread it over the surface of the bread. Then add pepper powder, potato, tomato, cucumber, onion and a spoon of green chutney. Place another ghee spreaded slice over the previous slice. Keep it in the toaster for 2 mins and Server hot with sauce.

Tomato Kurma II

    Hhhhhhuuuuuuuuuuuhhhhhhhhhhh!!! Housewarming went well !!! 1 month struggle ends in a happy moment. Thank god. Its my habit to try some new and tasty recipe during my FIL visit to my home. Last saturday, cos of Housewaring ceremony, my FIL came to my home so thought to try some delicious kurma as a sidedish for Idly. Successfully came out well. Here comes the recipe.

INGREDIENTS
Chopped Ripen Tomato - 3 Nos.
Chopped Onion - 2 Nos.
Green chillies - 4 Nos.
Coconut - 6 Pieces
Fried Gram - 1 spoon
Corainder - 2 Twigs
Curry Leaf - 1 Twig
Fennel Seeds - 1 spoon
Cinnamon - 2 Nos.
Cloves - 6 Nos.
Turmeric Powder - Pinch
Oil - To Granish
Salt - To Taste

METHOD:
     Grind coconut, fried gram, fennel seeds and green chilli. Keep a pan, heat a spoon of oil, add mustard, once it splutters up, add cinnamon, cloves, chopped onion, saute it for 5 mins. Then add chopped tomato, fry it until the oil oozes out. Add grinded items, turmeric powder, required salt and boil it by pouring water.

April 15, 2011

Capsicum Poriyal

    Waaawooooooooo!!! Atlast it came out well. Yes friends, this is my second try with Capsicum poriyal. during my early days of cooking i.e. a newly married gal, i tried this recipe as i like my mom's preparation. But i was Yuuuuuuuccccccckkkkkk, i myself didnt liked it. So after a very biiiiiigggggggggggg gap, nearly 1 year, i tried it today. Varehvah!!(Konjam over thaan'la) it was too yummy for curd rice. Finally S U C C E D E D !!!



INGREDIENTS
Green Capsicum - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 3/4 spoon
Turmeric Powder - Pinch
Salt - To Taste
Tamarind Syrup - 2 spoons (Optional)
Oil - To Garnish
Mustard - 1 Spoon

METHOD:
     Keep a pan, heat a spoon of oil, add mustard, once it splutters up, add chopped onion, tomato, chilly powder, few salt and turmeric powder. Saute it for 5 mins. Then add chopped capsicum, mix it finely with the mixture. Then add 2 spoons of tamarind syrup (Optional). Add required salt, allow it to boil with a cup of water by closing the pan with lid. Cook it until excess water gets drain. This goes well with steamed rice, curd rice and Chapatti.

Note: Tamarind syrup can be added, only when u use little amount of tomato.

April 10, 2011

Onion Sambar

    Heeeeyyyyyyy allllllll, really missing u ppl nowadays. As am bit busy in my House warming function which we have fixed coming sunday (April 17), was totally engaged in those works. There is a quote in tamil "Veetta Katti paru, Kalyanam panni paru", Huuufffff, its really a hectic work. Am totally tired nowadays with no rest even on weekends and couldnt find time to post recipe for u ppl. So thought of posting a recipe which i tried today.



INGREDIENTS
Boiled Toor dhall - Half cup
Chopped Big Onion - 1 No.
Vertically cut Onion - 1 No.
Chopped Tomato - 1 No.
Sambar Powder - 1 spoon
Tamarind Syrup - 1/4 cup
Cumin Seeds - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Garlic - 6 Nos. (Optional)
Turmeric Powder - Pinch
Mustard - 1 spoon
Salt - To Taste
Oil - To Garnish


METHOD:
     Keep a pan, heat 2 spoons of oil, Add mustard, once it splutters up, add cumin seeds, curry leaf, coriander leaf and chopped onion. Once it gets sauted for 5 mins, add chopped tomato along with a spoon of sambar powder, turmeric powder and pinch of salt. Pour half cup of water, allow it to boil until the raw smell of sambar powder goes off. Then add vertically chopped onion, garlic, Tamarind syrup and boiled toor dhall, allow it to boil by pouring required water along with salt.

Note: Instead of Big onion, add small onion for more taste