Wednesday, August 31, 2011

Happy Ganesh Chathurthi

                            என்னுடைய சக தோழிகளுக்கு      " விநாயக சதுர்த்தி நல்வாழ்த்துகள்."     I wish all my buddies and fellow bloggers "HAPPY GANESH CHATHURTHI".I know every one have prepared a lot of bakshanams on this day.So have a nice day friends and may Lord Ganesh shower the blessings on all our families.This week fully i will be enjoying nicely in my home with my parents.I will be missing all your wonderful recipes.Catch you everyone next week.

Tuesday, August 23, 2011

Mushroom Stuffed Paniyaram

             I love paniyaram a lot and always wish to have varieties in it.When is saw this in Sangeetha's blog,i really loved it and wanted to try asap.So i made little changes to suite our taste and tried it with no delay.  Me and my hubby loved it a lot.

         Kindly adjust with the quality and lightening of the pics and i took in the night and more over some problem with my cam so few pics has turned blurred.

Ingredients :

For Batter :

Dosa Batter 2 cups
Green chillies paste 1/2 tsp
Channa dal 1 1/2 tbsp
Curry leaves Few

For Stuffing :

Mushroom 200gm
Carrot 1 medium size
Potato 1 medium size
Onion 1 no
Tomato Ketchup1/2 tbsp
Mint leaves 8-10 leaves
Coriander leaves Few
Turmeric powder 1/4 tsp
Redchilli powder 1/2-3/4 tsp
Kitchen King Masala 1/2tsp
Salt req
Mustard seeds 1/2 tsp
Oil 3-4 tsp

Method :

1. Soak the channa dal in water for around 1-2 hrs and put in the dosa batter.Along with that add the green chillies paste,curry leaves and keep the batter aside.

2. Clean the mushroom and cut the veggies and boil the potatoes and mash it keep aside.

3.In a wok add the oil and mustard seeds and wait till it splutters.Then put the onion and fry till transparent.Now put the mint leaves and carrot in the wok and saute for few min's.

4.Now add the mushroom and saute till the mushroom shrinks.Now add the dry powders,salt and saute till the oil oozes out.

5.Now add the mashed potatoes and saute well.

6.Finally add the tomato ketchup and saute for few mins till the ketchup is nicely coated.Now put off the fire and add the chopped the coriander leaves and mix well.Now take the paniyaram tawa and grease it with the oil and pour little dosa batter and keep the stuffing in the center

8.Now pour little batter over the stuffing and close with the lid and keep in low medium flame and cook.

9.Once the bottom side of the batter is cooked remove the lid and turn the paniyaram and cook opened.
Serve hot with any kind of chutneys.We had without the chutney as it was tasty with the stuffing itself.

Notes :

1.Since my paniyaram tawa is small so i was able to prepare only small paniyarams and slow it didn't turn out to be round.So if ur having a big tawa then will be able to get round shaped paniyarams and can keep more stuffing in it.

2.If we like we can add the lemon juice also.

3.Can add any veggies of our choice.

Sending this to Radhika's for Lets Cook Scrumptious Breakfast.

Vatsala's friday potluck.

Tuesday, August 16, 2011

Beetroot Dal

         I was really bored of having normal dal and wanted to try something different.When is found this in Priti's blog i was really bowled over it and wanted to try as i got beetroot in my pantry and wanted to finish it off.But i was not able to take step wise pictures as i prepared in the morning hurry.


Beetroot 1 medium size
Onion 1 no
Tomato 1 no
Toor dal 2 tbsp
Ginger(optional) 1/2 inch
Garlic(finely chopped) 2-3 pods
Turmeric powder 1/4 tsp
Redchilli powder 3/4 tsp
Dhania powder 1/2-1 tsp
Green Chillies(optional) 1-2 nos
Salt Req
Coriander leaves Few

Seasoning :

Cumin seeds 1/2 tsp
Hing 1 generous pinch
Oil Req

Method :

1.Chop beetroot,onion and tomato.Boil the beetroot,dal .
2.Bring the dal to room temperature and mash it and keep aside.
3.In a wok do the seasoning with the items given in seasoning column.Now add finely chopped ginger,garlic and green chillies.After few seconds add the chopped onion and fry till transparent.
4.Now add the chopped tomato and fry till the tomato becomes mushy.
5.Then add the dry powders and fry till the oil oozes out.
6.Now add the boiled beetroot,dal and enough water and salt.After the dal boils nicely put off the fire and garnish with coriander leaves.Have with hot rice,ghee and appalams.

Notes :

1.I used the boiled water of beetroot to prepare the dal.

Sending this to Priya's bookmarked recipes.

2) Jabeena's Iftar Nights.

 3)Umm Mymoonah for Any one can cook series.

4)Reva's for Dish it out-Tomato & Chilli

5)Anamika's Healthy Cooking Challanges-Lunch Box

6)vatsala's friday potluck # 4

Tuesday, August 9, 2011

10 mins breakfast - Kammani Attukulu/Spice less Poha

            This is a very easy and very quick to make.Mainly we will have it during fasting days as we need not add onion and garlic.Moreover it will take only 10 minutes to  prepare but still will be tasty.So here goes the simple and quick recipe.

Kindly adjust with the lightning in the pics as i did this for dinner.

Ingredients :

Rice Flakes/Poha 2 cups(heaped)
Water 1 cup
Grated Coconut 2 tbsp
Roasted gram(powdered) 3-4tsp
Salt Req

Seasoning :

Urad dall 3/4 tsp
Dahi mirchi/Sun dried chillies 4-5 nos
Curry leaves Few
Cashew(optional) Req
Oil&ghee 2 tbsp

Method :

1.Wash the rice flakes and strain the water completely.Boil 1 cup of water and put the washed rice flakes and press it tightly so that entire flakes i well soaked in water.Keep aside up to 15-20 minutes.

2.In a wok pour oil&ghee and then put the urad dall,curry leaves,cashew and sun dried chillies.

3.Once everything is fried now add the soaked rice flakes and salt and saute till 3-4 minutes.

4.Now add the grated coconut and saute for 2-3 minutes and put off the fire.Now add the powdered roasted gram and mix well.

5.Can use the sun dried chillies which we have used while seasoning,as the side dish for rice flakes.Enjoy a different taste of poha.If sun dried chillies is not available can have with pickle.

Notes :

1.Can use coconut oil instead of normal cooking oil in case if we like the smell of coconut oil.

2.In case the rice flakes is thin add less water and can soak for less time.I used thick rice flakes.

3.For seasoning can add normal red chillies instead of sun dried chillies.But if we add sun dried chillies we can use it as a side dish for the rice flakes itself which will taste good.

4.I use to have it with mahani kizhangu as the side dish.

5.If we don't boil the water,have to soak around 30-40 minutes.For the rice flakes to get soaked quickly we are adding the boiled water.

6.Should not add more water as the rice flakes will become as a ball.

Sending this to Umm Mymoonah's Any one can cook series.

Tuesday, August 2, 2011

Keerai Poriyal(Semi Dry)

     This semi dry keerai/green leaves poriyal is a very yummy and tasty dish.This will go well with the plain white rice and curd rice too.I can bet any one that once if they try this surely they will like this one and will start having regularly.

Ingredients :

Arakeerai 1 bunch
Onion 1 medium size
Jaggery 1 tsp
Tamarind pulp 1/2 tbsp(thick)
Salt Req
Water Req

To Roast  & Grind :

Channa dal 1 tsp
Dhania 1 tsp
Cumin seeds 1/2 tsp
Pepper 5-6 nos
Grated coconut 4 tsp
Hing req
Red Chillies 3-4 nos

Seasoning :

Mustard seeds 1/4 tsp
Oil Req
Method :

1.Clean the keerai,wash it and chop it and keep separately.Now chop the onions and set aside.

2.In a wok add the items one by one given in to roast and grind column and roast without any oil and set aside.

3.Now grind it to a paste like chutney consistency.In a wok pour the oil and season with the mustard seeds .Once it splutters add the onion and fry for 2-3 Min's.

4.Then put the chopped keerai/green leaves and cook till done.Now and then sprinkle water little by little and cook opened.Need not cover with the lid.

5.Once the keerai gets cooked add the grounded paste,tamarind,jaggery and salt.If required  add some water and allow it to boil for few minutes.

6.Once its cooked put off the fire and serve hot with plain rice or even curd rice.With both it will taste yummy yummy.I can assure that.

Notes :

1.While roasting the ingredients take care not to burn.

2.Add tamarind pulp according to your taste.Since my hubby don't like the tangy taste i added less tamarind.But should not add too much of tamarind either.

3.Try not to skip jaggery as it will give a nice taste to the dish.

4.Do not add too much of water as this is a semi dry gravy.

5.Ara keerai / siru keerai alone will taste good for this dish.

Sending this to   1) Umm Mymoonah's Any one can cook series.

2)Quick and Easy recipes of