Monday, June 27, 2011

Kovakkai /Tindora Thogaiyal

                 As i was really bored of preparing stir fry alone with kovakkai,i wanted some thing different and new.When my mom saw this in Revathy Shanmugam's cookery show she immediately tried and told that it tastes too good.So i also tried it and was really yummy.I'm sure that who ever tries this surely will like it.





Ingredients

Oil1 1/4 tbsp
Red chillies 2 no
Green chillies 2 no
Onion 1 medium size
Garlic 6-7 pods
Kovakkai/Tindora 10-12 nos
Tamarind 1inch pieces 3
Coriander leaves Hand full
Grated coconut 2 tbsp
Salt Req







Method :

1.  Pour oil in a woke and fry each and every ingredients in the order i have given in the ingredients table.

2.  Allow the sauted ingredients to cool down.

3.  Now grind all the ingredients along with the salt in the mixie.

4.  Now the thogaiyal is ready.Serve with hot steamed rice.








Notes :

1. Fry nicely all the ingredients for some while,mainly the garlic as we don't saute nicely then the garlic smell will be coming.

2. Add the grated coconut finally as the coconut will stick to the wok.

3. If required can add more oil while sauteing we wont fry in the oil after grinding.

4. No need to add water while grinding as kovakkai and onion will emit water.




Sending this to Aipi's bookmarked recipes & 


To Ayeesha's any one can cook series.




Monday, June 20, 2011

Drumstick Soup

                          This is the very first time i am hearing about drumstick soup and when came across this recipe in sulekha.com posted by Revathy Shanmugam,i immediately thought of trying it as drumstick was lying inside my fridge for a week days time and also I'm bored of having drumstick sambar frequently.Also the recipe is very easy and simple to prepare.Here goes the recipe.




Ingredients :

Drumstick2-3(small size)
Onion 1 no
Tomato 1 no
Green chillies1 no
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1 generous pinch
Pepper powder 1/2 tsp
Salt Req
Ginger garlic paste 1/2 tsp
Cornflour 3/4 tsp
Milk 1/4 cup
Water 1 1/2-2 cup
Coriander leaves few (optional)


Method :

1.Dilute cornflour in milk and keep apart.

2.Cut the onion,tomato and green chillies into pieces and along with these add the dry powders,ginger garlic paste,water and keep in the cooker up to two whistles.

3.After two whistles put off the flame and allow it to cool.Once its cooled remove the vegetable broth(water) and grind the boiled onion,tomato mixture and strain them.

4.Cook the drumstick and remove the inside flush and keep apart.

5.Now add the diluted cornflour,vegetable broth,drumstick flush to the grinded paste and boil everything together for about 3-4 Min's in medium low flame and stir now and then.

6.Serve hot the drumstick soup.




Note :

1.If want can add coriander leaves also.

2.Can adjust water and cornflour according to our taste.



Sending this to aipi's bookmarked recipes.





Tuesday, June 14, 2011

Pumpkin Channa Buttermilk Gravy/More kuzhambu

      This is one of my favourite recipe and is very easy and simple to prepare.This recipe i got from my mom and she prepares in a good manner.






Ingredients :

White Pumpkin 250gm
Kabuli channa 75-100 gms
Sour curd(2-3days old) 3/4th cup
Salt Req
Water Req


Grinding :

Grated coconut 2 tbsp
Roasted gram 1 1/2-2 tbsp
Green chillies 3-4 nos
Cumin seeds 1/2 - 3/4 tsp
Turmeric powder 1/8 tsp


Seasoning :

Mustard seeds 1/2 tsp
Curry leaves Few




Method :

1.Soak channa overnight and peel the pumpkin skin and boil channa and pumpkin(I boiled pumpkin and channa together with the rice).Churn the curd to buttermilk.




2.Grind the items given under the grinding column.





3.Now take a kadai and season with the items given under the seasoning column.Then add the buttermilk and boiled veggies.




4.Now add the grounded paste and salt.If necessary add water also.





5.Once the gravy boils nicely put off the flame and serve with hot rice.








Notes :

1.If the gravy becomes watery,powder the roasted gram and dilute in water so that no lumps are there and add to the gravy.


2.Can use any  veggies of our choice.Carrot,beans,green leaves(keerai),ladies finger.But ladies finger and green leaves are good.But the above said pumpkina and channa are the best combo.

Sending this to aipi's bookmarked recipes.


Monday, June 6, 2011

Dosa Upma/Pappu Rotta

     This is our Community dish and is prepared in all our homes regularly.Its one of the yummmmy yummmmy dish which everyone will like a lot.If we prepare it, from the kid till the old people no one will say no to this.In salem and coimbatore many people will prepare this at home and sell outside.Though its a bit lengthy and a time consuming process,once we start having it, we will forget how much time we spent t for preparing.I noted down this recipe from my mom long time back and finally did this now only.Ingredients are little but yet a tasty one.




Kindly bare with the photo lightening and clarity as i prepared in the night time as this is a time consuming dish.

Ingredients :

Toor dal 2 1/2 tbsp
Turmeric powder 1/4 tsp
Green chillies 4-5
Coriander leaves 1-2 tbsp


Grinding :

Raw rice 1 cup
Grated coconut 2 tbsp
Salt to taste


Seasoning :

Oil Req
Mustard seeds 3/4 tsp
Urad dal 1/2 tsp
Curry leaves Few


Method :


1.Grind the items given under the grinding column.Also pressure cook the toor dal.



2.After removing the grinded batter from the mixie,wash the mixie with the water(used for cooking) and collect the water and keep it in the fire and stir for few min's till the water becomes little thick in consistency(like how we pour vadagam batter).Off the fire n bring to room temperature.



3.Add the thickened batter to the grinded batter and add enough water so that we prepare dosa like rava dosa.Should pour the batter like rava dosa and not like how we prepare normal dosa.



4.Close the dosa with the lid and after few min's turn the dosa and within few sec remove the dosa from the tawa.The dosa should not turn crispy and well as should not become brown in colour.



5.Now cut the dosa into medium size pieces.




6.Prepare the dosas as mentioned in step 4 and cut them into pieces as mentioned in step 5 and keep aside.



7.Now season the items given under the seasoning column and then add the cooked toor dal and green chillies and saute for few min's(till the water content in the cooked dal is absorbed).



8.Now add the cut dosa pieces and mix everything together.



9.Mix well so that dal and cut dosa pieces are mixed together and switch off the fire.Now add the chopped coriander and if interested can add the lemon juice.




10.Now serve hot the dosa upma and enjoy it.



Notes :


1.While cooking the dal it should not become too mushy.I kept only 4 whistles.Also can reduce because once its cooked we should be able to see the whole dal.

2.Once we stir the water which we washed the mixie ,should take care that the water should not become too thick.Once it starts becoming little thick from watery stage,we should put off the fire.

3.Lemon juice is optional but will taste good if we add the lemon juice.

4.Spicy depends only on the green chillies.If we want more spicy can add more green chillies or in the middle can add green chillie paste also.


Sending this to Priya Mitharwal  bookmarked recipes.