PAKODA CURRY OR PAKODA KUZHAMBU
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| PAKODA KUZHAMBU |
Friends check the link for making Pakoda [ just click on Pakoda to get the recipe]or can use the one we get in shops...
INGREDIENTS FOR KUZHAMBU:
Onion - 1
Tomato - 2
Garlic cloves - 3
Green chilly - 2
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 2 sprigs
Cilantro - 2 tbsp
Fennel seeds - 1/4 tsp
Clove s - 2
Cinnamon - 1' stick
Bay leaf - 1
Salt - to taste
Oil - 2 tbsp
FOR GRINDING:
Coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Pottu kadalai - 1 tsp
METHOD FOR GRAVY:
Grind fennel seeds, poppy seeds, coconut, and pottukadalai to a fine paste with enough water. Set aside.
Take a frying pan heat oil, then
Add Fennel seeds Cloves,Cinnamon and Bay leaf for tempering.
Then add garlic cloves, green chillies, curry leaves and saute well.
Add chopped onions and saute till it turns transparent.
Add the tomatoes and saute well till they turn mushy.
Now add the ground coconut masala and saute for 2 mins.
Add turmeric powder, coriander powder, red chilly powder and saute till the raw smell fades.
Add 5 cups of water, and salt to taste. Close with lid and cook for 7 more minutes.
The gravy should be watery so add more water if required.
Once the oil is separated from the gravy, add the pakodas. Do not stir.
Bring the gravy to boil once and then remove from heat.
Garnish with coriander leaves.
Goes well with Rice and Chapati.
LADY'S FINGER KOOTU [OR] VENDAIKAI KOOTU.
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| VENDAIKAI KOOTU |
INGREDIENTS:
Lady's finger - 250 gms
Toor dal - 1/2 cup
Onion - 1
Garlic Cloves - 5
Tomato - 2
Green chilli - 2
Thick Tamarind pulp - 2 tbsp
Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Dried Red chilli - 1
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Curry leaves - 1 tbsp
Gingelly oil - 1 tbsp
Salt - to taste
METHOD:
Cook Toor dal in cooker and keep side.
Wash and cut lady's finger into one inch long pieces.
Chop Onion, tomato, garlic and slit green chillies. Keep aside..
Take a frying pan..
Add the gingelly oil. When hot...
Add the mustard and fenugreek seeds. when it splutter ..
Add the dry red chillies and curry leaves.
Then add the chopped onion and saute well,
Add garlic and turmeric powder. Saute well till onion turns transparent
Add the tomatoes and salt, saute till it turns mushy.
Add the sliced lady's finger and saute for 5 minutes.
Add the chilly powder and tamarind pulp. Cover the pan and let cook for 2 min.
Add cooked toor dal and mix well and allow to boil well.....
Tasty lady's finger kootu is ready to taste..
Goes well with Rice and Chapati...
POORI AND POTATO MASAL .
POORI
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| POORI |
INGREDIENTS FOR POORI:
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Baking soda - a pinch
Salt - to taste
Water - for kneading
METHOD:
Mix the wheat flour , all purpose flour ,baking soda and salt.
Add water little by little and make a stiff dough.this dough must be thicker than chapathi dough.
Make small round like chapathi it should be little thicker than chapathi.
Deep fry pooris in hot oil.
Slightly press the poori with the back of the skimming spoon it will help the pooris to puff up.
Once the poori turns golden brown remove it and place it on kitchen tissue to strain the excess oil.
Serve hot with potato masala
POTATO MASAL
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| POTATO MASAL FOR PURI |
INGREDIENTS
Potato – 3
Onion – 1
Green chiles – 3
Ginger – 1/2 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Bengal gram dal – 1 tsp
Curry leaves – 2 tsp
Coriander leaves – 2 tsp
Oil – 2 tsp
Salt – to taste
METHOD
Peel off the potatoes and cut in to small cubes.
Chop onion, ginger and green chilies and keep aside.
Pressure cook the potatoes and chopped onion for 3 whistles switch off mash well.
Add turmeric powder and salt to the mashed potatoes.Mix it well.
Take a frying pan add oil to it when hot.
Add Mustard seeds, Urad dal and Bengal gram dal. when splutters.
Add green chilies, ginger and curry leaves.saute for a minute.
Add mashed potatoes and onion mix to the pan.
Saute this for 5 minutes.
Garnish with coriander leaves.
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| Puri and Masal |
Serve hot with Puri.
DAL MAKHANI
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| Dal Makhani |
INGREDIENTS:
Black urad dal - 1 cup
Onion - 2
Tomato - 2
Butter - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Chilly powder - 1 tbsp
Fresh cream - 2 tbsp
Milk - 3/4 cup
Cashew paste - 2 tbsp
Oil - 1 tbsp
Ginger garlic green chilly paste - 1 tbsp
Bay leaf - 1
Cinnamon stick - 1 inch piece
Cloves - 3
Coriander leaves - to garnish
Salt - to taste
Method:
Soak the black lentil pressure cook till dals are mushy,open and smash it well. Keep aside.
Strain the water from cooked urad dal as it is used for the gravy.
Take a frying pan add butter and oil when hot.
Add bay leaf, cinnamon, cloves,saute for a minute.
Add the chopped onion and saute till it golden brown.
Then add the ginger garlic green chilly paste.saute till raw smell fades off.
add the chopped tomato and saute for a minute.
Add the coriander powder, chilly powder and turmeric powder saute well.
Then add the saved dal water and boil till all the raw smell fades ,
Add the cooked black urad dhal and mix well ,
Then add the cream and cashew paste mix well ..
Add salt to taste..
Then add the milk to required consistency.
Garnish with coriander leaves.. Goes well with Roti and Rice
LADY'S FINGER PORIYAL
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| LADY'S FINGER PORIYAL |
INGREDIENTS:
Lady's finger chopped - 1 cup
Grated coconut - 1/4 cup
Onion - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Green Chilly - 2
Curry Leaves - 1 sprig
Oil - 3 tbsp
Salt - to taste
METHOD:
Chop Lady's finger to thin slices.
Chop onion, green chilli and grate coconut and set aside
Take a frying pan,heat the oil.
Add mustard and cumin seeds.when splutter add curry leaves
Add chopped Lady's Finger saute well till lady's finger separates.
Then add salt ,onion and mix well.
Cook covered for about 10 minutes in a low flame saute it.
Add grated coconut saute well.
Serve with rice.
BAGHARA BAINGAN
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| Baghara Baingan |
INGREDIENTS:
Brinjal - 250 gms
Onion - 1
Tomatoes - 2
Ginger - 1 inch
Garlic - 5 cloves
Green chilli - 3
Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Mustard seeds - 1 tsp
Dry chillies - 2
Hing - 1 pinch
Curry leaves - 1 tbsp
Tamarind juice thick - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 5 tbsp
DRY ROAST AND GRIND
Peanuts - 2 tbsp
Sesame seeds - 2 tbsp
Poppy seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp
METHOD:
Wash and dry the brinjal, cross cut only at the base of the brinjal.
Grind ginger, garlic and green chilli make a paste and keep aside.
Dry roast and grind also the ingredients given under roast and grind and keep aside
Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep aside.
Take a cooking pan, add rest of the oil when hot..
Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,
Add onion saute till golden brown.
Add ginger garlic and green chilli paste and saute well till the raw smell fades.
Add all the chilli powder and saute well till oil oozes out.
Add chopped tomato and saute well till it turns mushy.
At this stage add thick tamarind juice.
Now add fried brinjal and salt saute till it mixes well
Cook till the brinjals are cooked well.
Add coriander leaves and mix it well.
Your tasty Baghara Baingan is ready to taste.
Goes well with Rice and Roti..
GINGER CHICKEN
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| Ginger Chicken |
INGREDIENTS:
Chicken - 1 kg
Onions - 2
Tomato - 1
Green chillies - 2
Ginger & garlic paste - 6 tbsp
Grated ginger - 2 tbsp
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Chilli Powder - 1 tsp
Turmeric powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste
Lime juice - 2 tsp
Coriander leaves - 2 tbsp
Garam masala - 2 tsp
Oil - 3 tbsp
METHOD:
Marinate the chicken with pepper powder salt lemon juice and garam masala
Take a frying pan add oil to it. when hot.
Add a tsp of cumin seeds when splutter ..
Onion and saute till golden brown.
Add 3 tsp of ginger & garlic paste and then green chillies.
Add all the masalas and then chopped tomato.
Add the marinated chicken and saute well
Add a glass of water.
Add 2 tbsp of grated ginger.
Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.
Cook open till the water evaporates..
Garnish with Coriander leaves ..
SOFT TOFU WITH MUSHROOM [Chinese Style]...
Its a chinese style tofu recipe which I got this recipe from a neighbor of mine.... Most of the chinese recipes are cooked in high flame and with soya sauce so for Indian its better to avoid salt while cooking as U all know soya sauce contains salt ....
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| Tofu with Mushroom |
INGREDIENTS:
Button Mushrooms - 12
Silken Tofu - 1 pkt
Garlic minced - 4 cloves
Shallots sliced - 5
Red chillies - 2
Light soy sauce - 2 tbsp
Vegetarian oyster sauce - 2 tbsp
Vegetable oil - 2 tbsp
Sesame oil - 1 tsp
Spring onions - 5 tbsp
METHOD:
Heat the oil in a non-stick wok.
Add in the chopped garlic and saute for a minute.
Add in the sliced shallots saute it well.
Now add in the sliced red chillies saute well.
Add in the sliced mushrooms, stir fry well.
Add in the light soy sauce and stir fry.
Now add in the soft tofu and the oyster sauce.
Mix well, take care that tofu should not break tofu.
Cook until the tofu is cooked thoroughly.
Add in the sesame oil and spring onions.
Remove and Serve with Rice or Roti....
OOLAN KERALA DISH
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| Oolan |
INGREDIENTS
Ash gourd - 1 cup
Black eyed beans - 1/2 cup
Green chillies - 1/2 cup
Coconut milk - 2 cups
Salt - to taste
Coconut oil - 1 tbsp
Curry leaves - 1 tbsp
METHOD:
Cut Ash guard into cubes.
Soak black eyed beans for atleast 1 hr. Cook it and keep aside.
Add the cut ash gourd and green chillies together.
Add enough water and salt cook over medium heat till the ash gourd is cooked.
Pour in the coconut milk, the cooked beans, and bring to a boil.
Reduce heat and simmer for 5 minutes.
