Friday, March 25, 2011

Cauliflower thoran

Cauliflower 1 medium, cut to small pieces...
Green chilly 3 nos, slit
Turmeric powder ½ tsp
Grated coconut 5 TBSP
Mustard seeds ½ tsp
Urad Dal 1 tsp
Salt as needed
Curry Leaves few
Oil ½ tsp


Wash and pat dry the cauliflower with a paper towel. Cut the flower onto small
pieces as seen in the pic..

Heat oil in a non stick pan, and splutter mustard seeds and urad dal. Add the cauliflower Mix well and cook covered until cauliflower becomes soft.add turmeric pwd and salt while cooking the cauliflower.. It may take about 10-15 minutes. Open lid in between and mix occasionally. crush coconut curry lf and gr chiili in a blender Mix well, adjust salt and take off from stove. Enjoy with rice..and sambar..

Best side dish for any type of southindian rice...


Saturday, March 19, 2011

My version of Tomato chutney

Tomato 3
onion 1
Fresh grated Coconut 2 tbsp
coconut oil 1 tsp
chilli pwd 1/2 tsp or more as per taste
salt according to taste

Heat a pan add onion when they turn transulent add tomato and cook until th tomato mash well.. add chilli pwd and salt and when the mixture gets cold add in a blender n grind it with cocnut/// at the end just add the coconut oil ...needs no seasoning as it tastes well as it is..


Friday, March 18, 2011

Bread Rolls

3 Big Potatoes (boiled and mashed)
onion 1
2 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
1/4th tsp Garam Masala powder
Oil for frying
Jeera 1/2 tsp

All purpose paste for dipping n bread crums for coating..can use 1 egg optional


Boil the potato and mash it .. Heat pan heat oil add jeera onion salt, garam masala, green chilies and coriander leaves to the mashed potatoes, mix well
Take some water in a bowl and dip a bread slice for few seconds.
Squeeze the water from the bread by pressing between palms gently. and mix in the mixture..dip in allpurpose paste n coat bread crums.

Repeat the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown.
Serve bread rolls with tomato sauce.

Sunday, March 6, 2011

REd bell pepper or capsicum and Cabbage SAbji///

Cabbage... 1 cup
Redcapsicum 1
cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Turmeric Pwd 1/2tsp
Garam masala 1/2 tsp
ginger opt...
Oil 1 tsp

Heat oil in a pan ..splutter cumin seeds and fennel seeds..add cut cabbage cook until cabbge done...add capsicum n cover n cook...add turmeric pwd.salt and cook well..once done add garam masala pwd..

Easy but yet tasty recipe...with chappati...

Bagara Baigan.

Ingredients For Preparing Bagara Baingan
1/4 kg – brinjals (round & small)
2 tbsp – sesame seeds opt...i didnt use them...recipe has sesame seeds
4 tbsp – roasted peanuts
1 tsp – garlic
2 tsp – tamarind juice
2 – onion
1 tsp – garam masala pwd opt
1 tsp – dhaniya pwd
oil for frying
1/2 tsp – haldi
1 tsp – chilli powder
salt to taste
coriander leaves for garnishing

Method For Preparing Bagara Baingan
Cut 3/4th of the stalk
Cut brinjals into 4 slices retaining the stalk
Then fry them in oil until tender and keep aside.
Pour oil in a pan and add garlic & onion fry.
fry till golden brown.
Add peanut pwd , haldi, dhaniya powder, tamarind juice, garam masala pwd, chilli pwd, salt and fry till oil comes out.
Then add fried brinjal and cook for 5 min.
Garnish with coriander leaves.


Recipe of aloo beans (phalli) sabzi

150 gms green beans (French beans/ phalli)

2 medium potatoes- peeled and cubed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

1. Remove tips and tails of green beans and string them if there is a need. Chop them in 1/2- 1 inch pieces.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing.

3. Add beans and potatoes. Add salt and all the spices except amchoor and garam masala. Mix well. If you cook this subzi on a low heat, you don’t need to add any water. Cover with the lid.

4. Stir occasionally and cook till potatoes are tender. You can cook a little further if you want a well roasted sabji. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo beans ki sabzi with roti or rice.

chickpea Briyani

Chana Briyani

cinnamon stick - 1
Bay leaves - 2
Cloves- 3
Butter - t sp

Salt tp taste

Hot water - 4 cups ( add 1/2 more cup depending on the rice)

For Channa Masala
Chana/chickpeas - 1 cup
Onion chopped - 1
Tomato chopped - 1
Ginger - garlic paste - 2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 1/2 tsp
Bay leaves - 2
Salt to taste

For garnish
cashew nuts

Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .

.Making Masala
Heat oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.
Add the soaked and cooked channa and mix well.and 1/4 cup water ,
mix the prepared rice and masala and keep in rice cooker

You can layer it in an oven proof or micro wave proof dish and arrange cooked rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes microwave

For garnish, and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.


Peanut Chutney

Ingredients Peanuts - 3/4 cup Onion 1 Redchilly pwd 1/2 tsp or more as needed Garlic pods 3 Salt as required To...