Thursday, December 13, 2012

An intimation

 
     I would like to intimate to everyone that few pictures in few posts will be missing as the photos in my blog got deleted few days back.I was not having back up also.But some how i tried to recover the photos but not the entire lot.What ever i recovered i've posted again.For the missing pics when ever i'm preparing will keep posted,until then please bare with me and keep visiting my blog regularly.

Wednesday, October 24, 2012

Short Break

                                   I'm taking a short break as just now i've reached US and i need to get set with lot of things.First and foremost i need to come out of this jet lag and also get settle with the new place,climate and other stuffs.As i was not able to bring any of my cookery props don't know how i will be able to post the recipes but still will try to post with the available things and also a nice opportunity for me to learn new new cuisines..Though its been a few weeks i was not able to post any recipe due to my tight schedule and busy with shopping,packing and other stuffs,again i'm taking a few months gap to get settle with all  the new things and will meet you guys very soon.I'm really missing my blogging.So catch up with all of you asap.

Wednesday, September 26, 2012

Peerkangai(thhol) Thuvayal \ Ridge gourd(skin) chutney

                     I remember my mom use to prepare this thuvayal whenever she cooks peerkangai and with the leftover skin this thuvayal. Isn't a nice idea of using the skin without wasting it.We can mix this thuvayal with hot rice and also can have with idli,dosa and chapathi too.These many days never tried but this time my hubby was asking to prepare this thuvayal and some how finally got the recipe from my mom and prepared this.Moreover its very easy and simple to prepare.Only one thing i found difficult is removing the skin. As i was not convenient in using the knife i found it very difficult.But after having this thuvayal i was so happy that thuvayal turned well.








Ingredients :


Peerkangai skin 1 cup
Urad dall 2 tbsp
Channa dall 1 tbsp
Grated coconut 2 tbsp
Red chillies5-6 nos
Tamarind 2 inch piece 1
Hing Req
Salt Req



Method :

1.   Grab all your ingredients together.









2.    In a wok saute the urad dal,Channa dal,hing,red chillies and tamarind together till its little roasted.









3.    Now add the grated coconut and peerkangai thhol(skin) and roast for around 5 min's in low flame and switch off the flame.








4.      Bring the mixture to room temperature and grind in the mixie by add little water.Now the thuvayal is ready to serve.Can have with hot rice,ghee and papad or frymes.Will taste yummy.










Notes :

1.   Don't grind too nicely.Grind like a chutney.

2.   Adjust the salt while grinding.

3.   Store in a air tight container and refrigerate it.Then will last for a week.

4.   Can also add red chillie powder while grinding instead of red chillies and also can adjust spice level.

Tuesday, September 11, 2012

Mumbai Mast Tomato Pulao


   
          After a very long time i'm posting a recipe and even was not able to visit many blogs due to some of my personal reasons.Even i thought that i will stop blogging permanently but my dearest hubby and my friend  Prema  were keep on insisting and motivating me to post the recipes and not to stop blogging and update the the blog whenever i find time .So again started with my blogging.
         As i again started posting a recipe thought of posting a simple,yummy and easy recipe.When i was searching the recipes i found  Tomato Pulao recipe from  Chef Sanjeev Kapoor's site and found interesting.So with no delay i proceeded with the tomato pulao and as the name says it was really a mast and tasty tomato pulao.This pulao is prepared in the road side pav bhaji stalls in mumbai.They will prepare this tomato pulao with the left over bhaji by adding little more spices to it and make a yummy pulao.But i did it from the scratch and was so simple.So thought of sharing the recipe with you guys.









Ingredients :

Cooked rice 3 cups
Onion 1 large cubed
Tomato 1 medium cubed
Capsicum 1 medium cubed
Ginger&Garlic paste1 tsp
Green chillies 2 nos
Tomato ketchup 2 tbsp
Turmeric powder A generous pinch
Red chillie powder 3/4 tsp
Pav bhaji masala 1 tsp
Salt req
Oil 1/2 tbsp
Butter 1 tsp
Water 1/2 cup
Coriander leaves 1 tbsp chopped




Method :

1.    In a wok pour oil , butter and add the onions and ginger garlic paste and fry till transculent.









2.     Now add the chopped tomatos and fry for few min's.







3.     After few min's add the chopped capsicum and all the dry powders and fry till the oil oozes out.







4.    This is the time to add the tomato ketchup and fry it for few sec's.







5.    Now add the water and allow it to boil.






6.   Once the gravy starts boiling add the cooked rice.








7.     Now mix the rice well and add the chopped coriander leaves and check for the salt and close with a lid and cook for 5 min's in lowest flame.









8.   Now serve the tomato pulao with onion raitha.Can also serve with cucumber raitha too.







Notes :

1.    Can also add panner,fresh peas or veggies of our choice.

2.    Can skip butter and use oil alone for cooking.


Tuesday, May 29, 2012

Sundal Kuzhambu

     Its been a long time since i posted the recipe because of personal reasons and also rigorously searching a home as need to find it in a short while.Its really really difficult to find a home.So my mind is totally blocked and not able to concentrate on my blog.Not able to visit any blogs regularly.With this post i'm taking a break and will be back as early as possible but not sure when.
    Now coming to the recipe never heard about this Sundal Kuzhambu recipe until i got introduced to it by my friend Gayathri.She use to say this is very common in their house holds and will do it frequently.So thought of preparing it as my hubby always wants any kind of gravy for the rice.As i got bored with the routine gravy i did this one and it worked out great.So here goes the recipe.










Ingredients :

Chhole/Brown channa 3/4th cup(small cup)
Potato 2-3 medium size
Onion 1 big sized
Tomato 1 big sized
Ginger garlic paste 1/2 tsp
Red chillie powder 1/2-3/4 tsp
Salt Req


To Roast & Grind:

Grated coconut 2 tbsp
Dhania 1 tsp
Red chillies 3-4 nos
Cinnamon 1 inch piece
Cardomom 2 nos
Cloves 2 nos
Fennel seeds 1/4 tsp


Seasoning :

Oil 1 tbsp
Mustard seeds 1 tsp



Method :

1.   Roast and grind all the ingredients given under to grind column.Boil the potato and keep it separately.








2.    In a wok pour the oil and do the seasoning.Then add the onions and fry till transparent.









3.     Now add the chopped tomato and fry till mushy.










4.    Now add the ground paste and fry till the oil oozes out and water content is absorbed.









5.     Now add the potato,enough water,salt and allow the gravy to boil nicely for around 20 mins so that the channa absorbs masala very well.Check the spicy at this stage.









6.     Now the gravy is ready to serve.








Notes :

1.   Should not add the water now and then to the gravy.Begining itself have to add enough water and have to boil nicely.

2.    Adjust the tomato according to the taste.

Monday, May 7, 2012

Aloo Capsicum Gravy

             Its been a while i didn't try any new recipes and was bored with the old ones which use to prepare routinely.So thought of preparing Aloo Capsicum gravy and got the recipe from my friend and gave a try.It came very well and was perfect to have with Peas Pulav.






Ingredients :


Potato 1 no(big sized)
Capsicum 1 no
Dhania powder 1 tsp
Red chillie powder 1/2-3/4 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp(optional)
Salt Req
Sugar 1/4 tsp (optional)
Coriander leaves 1 tsp(chopped)


To Grind :

Onion 1 no
Tomato 1 no
Ginger 1/2 inch piece
Garlic 2-3 pods

Seasoning :
Oil 1 1/2 tbsp
Cumin seeds 1/2 tsp



Method :

1.   Boil the potato upto 2 whistles and then cube the potato(mash 3 pieces of potato and reserve it) and fry in a wok with 3/4 tbsp of oil(reserve the  balance oil for further cooking) for around 3-4 min's and keep separately.






2.    In the same wok add the balance oil and saute the capsicum.







3.    Grind the onion,ginger and garlic separately and tomato separately.Add the onion paste to the capsicum and then fry for few min's.






4.      Now add the tomato paste and saute for around 4 mins.








5.      The next will be adding the dry powders and salt.







6.     Need the fry till the oil oozes out and entire water in tomato and onion is absorbed.







7.     Now add the enough water and add cubed and mashed potato and check the salt.







8.    Once the gravy becomes thick add the chopped coriander leaves and mix well.









Now the Gravy is ready to serve.







Notes :

1.    Mashing 3 pieces of potato cubes and adding to the gravy is purely optional.In case don't want the gravy to be thick can skip this step.

2.    I grinded the onion and tomato coarsely as i want to feel that the onion is included in the gravy.

3.    I didn't do the seasoning as i was running out of stock of cumin seeds.

4.    If wish can even add the cream for garnishing.


Monday, April 23, 2012

Vendakai Kuzhambu/Ladiesfinger Gravy

          Last weekend was breaking my head regarding what to prepare for the lunch.That time only my friend Gayathri told me about this recipe and since i had the ladies finger in my pantry i immediately made it and  turned really well.My hubby loved it a lot and told me at least 20 times from afternoon to evening that it was really tasty.So thank you Gayathri for sharing this recipe with me.Since it was really tasty was planning to share the recipe with you guys.







Ingredients :

Ladies finger 15 nos(app)
Onion 1 small sized
Tamarind pulp
1 tbsp
Red chillie powder 1/2tsp+1/8tsp
Dhania powder 1/2 tsp
Turmeric powder 1/8 tsp
Salt Req
Oil Req(i used 1 1/2 tbsp)


To Grind :

Shallots 10-12 nos
Tomato 1 medium sized
Chopped coconut 2 tbsp


Method :

1.   In a wok add little oil(i used 1/2 tbsp) and saute shallots for few min's.Then add the chopped tomato and fry till the tomato turns mushy.







2.   Now finally add the chopped coconut and saute for few min's.Now put off the fire and set aside to bring it to the room temperature,then grind in the blender.








3.   Now again in the same wok pour oil and add the chopped onions and fry till the onions becomes transparent.








4.   Then comes the ladies finger.Add the chopped ladies finger to your desired shape, to the onion in the wok and then fry till the ladies finger is nicely coated with the oil.







5.   Once the ladies finger is well coated in oil add the tamarind pulp and boil for few sec's.







6.    Its time to add all the dry powders and mix once.







7.   Now add the ground masala and fry for 2-3 mins.










8.   Add required water and salt.Allow the ladies finger to get cooked.





9.    Once the ladies finger is cooked and the water content in the gravy has reduced in quantity put off the fire and the gravy is ready to serve.






I served it with potato chips.









Notes :


1.   Adjust the tamarind paste according to the tangy taste of tomato.

2.   If required can add more red chillies powder for the gravy to become too spicy.

   










Wednesday, April 11, 2012

Karuvepillai Sadam/Curry leaves Rice

                  This one is a healthy one pot meal which can be made in a jiffy and is perfect rice to make the kids eat the curry leaves.Why kids alone even we also many of us use to throw away curry leaves which is in the dish.But in this rice we wont be able to do that as we use to grind the curry leaves and won't be able to find it.Also if we look at the rice no one will believe that its curry leaves rice.This one i did in the morning for my hubby's lunch box.So some how i manged to take step wise pics but the final picture was not able to take properly as my hubby was in a hurry for the office.So after packing in the lunch box i just clicked one final pic.
      Ooooohhhhh no just now i felt a mild tremor while uploading this recipe.Furniture's started shaking.But the tremor was not severe in Bangalore.







Ingredients :

Cooked rice1 cup
Shallots 15 nos
Tomato 2 nos
Garlic 7 pods(optional)
Salt Req


To Grind :

Curry leaves 1/4 cup(tightly packed)
Garlic 4 pods
Red chillies 8-10 nos
Tamarind Small Lemon sized
Grated Coconut 2 1/2 tbsp


Seasoning :

Oil Req
Cinnamon 1 inch piece
Cardamom 2-3 nos
Cloves 1-2 nos
Cashew 5 nos



Method :


1.    Grind all the ingredients given under the grinding column to a paste.










2.    Cook the rice and keep separately.Now in a wok do the seasoning and add the onions and fry till tender.






3.   Now add the chopped tomato and fry for few min's.









4.   Then add the ground paste to the tomato.







5.   After adding the ground paste fry till the raw smell leaves and becomes as a thick paste.








6.    Once the paste consistency came switch off the flame and add the cooked rice and mix well.






7.    Now serve with any kind of raita.








Notes :

1.    We felt only very mild taste of curry leaves.If want to fell the taste nicely add more curry leaves accordingly.

2.    If the tomato is too sour can reduce the tamarind.

3.    Can even have with rotis/dosa.