Try this recipe and scrap your comment!!!

Friday, February 27, 2009

How to Sprout beans

Sprouting is one of classic task in cooking bible. I love sprouting, sometimes i sprout the beans to see the crops popping out, i done in small bottles and place it in the kitchen.
My dad for the first time, helped me to sprout mustard seeds, we both had a great time, sprouting them, in a small bottle, when i was in my fifth standard, i have those memories evergreen. Whenever i sprout bean or any lentils, i first call my dad to say it came out so well.

Well, lets now gets into the topic of how to sprout any kind of bean or lentils[closed ones]
My all time favourite is sprouting whole moong dal. Sprouts are rich in proteins, they are the hot ones in the list of healthy foods. I would love to eat raw sprouted moong dal. The fragrance that you get when you remove them out of the cloth, is heavenly, so fresh :)

Steps goes here:

1. Soak any whole dal or bean over night

2. morning you will notice beans or dal turned soft as they are soaked in water

3. Now take a cheese cloth or any kitchen towel[thin one]/ old vehkti[tamil] cloth

4. Wet the cloth, drain the dal in the cloth, just swindle it medium tight.

5. Keep the bundle in a closed stainless steel container in one corner

6. Try to place the container a dark corner if possible

7. Definitely the container should be a closed one.

8. The cloth should not be over wet or dry, damp cloth.

9. The bundle should be kept like this for 2 continous day

10. Every time just sprinkle few drops of water on the cloth,close it and keep it in the same place

11. Try not to disturb the container, and importantly don;t open the bundle

12. After 2 days you will beautiful lovely sprouts popping out.

13. Prepare any recipe with any sprouted bean now!!!

Mixed Veg Chalna

This goes well with Parathas, chappati and Poori. You can add other vegetables to it, i had only potato and mattar while preparing this.
Ingredients:
potato - 1
peas - 1/2cup
Onion - 1 (roughly chopped)
Tomato - 1 (chopped)
Garlic - 2cloves (to grind)
Ginger - 1 inch
Green chili - 1
Dry red chili - 3
Coriander seeds - tsp
Cumin seeds - 1/2tsp
Fennel seeds - 1/4tsp
pepper - 1/4tsp
Roasted gram(pottukadalai) - 1tsp
Cinnamon stick - 1(very small)
Cardamom - 1
Cloves - 2
Coriander leaves - 2 stks
Dry coconut / fresh grated - 2 tbsp
Mustard
Cumin seeds
Curry leaves
oil
Turmeric powder
Salt
Preparation:
~boil pottato and peas in cooker (2whistle)(mash them finely)
~Heat a 3 tsp of oil and roast each ingredient listed
(red chili, coriander seeds, cumin seeds, fennel seeds, pepper, cinnamon, cloves, cardamom,
roasted gram), add chopped onions, green chili, ginger and garlic.
~Fry these along with the dry spices until brown.
~Add chopped tomatoes and cook for few minutes or until it turns soft.
~Finally include the either fresh or dry coconut,
~corriander leaves and toss. Switch off and let cool completely.
~Grind this with water to a thin consistency and keep aside.
~Heat remaining oil, splutter mustard, cumin and curry leaves.
~then add the blended gravy along with turmeric and salt.
~then add boiled and mashed potato, peas fry for some time.
~add reqd water bring it to boil.
~Chalna is ready to serve.

Brinjal Masala Kosthu

Ingredients:
brinjal - 4
garlic - 5 pods
tarmarind paste- 1 tsp
Onion - 1 (roughly chopped)
Tomato - 1 (chopped)
Garlic - 2 pods (to grind)
Ginger - 1 inch
Green chili - 1
Dry red chili - 3
Coriander seeds - tsp
Cumin seeds - 1/2tsp
Fennel seeds - 1/4tsp
pepper - 1/4tsp
Roasted bengal gram(pottukadalai) - 1tsp
Cinnamon stick - 1(very small)
Cardamom - 1
Cloves - 2
Coriander leaves - 2 stks
Dry coconut / fresh grated - 2 tbsp
Mustard
Cumin seeds
Curry leaves
sesame oil
Turmeric powder
Salt
Preparation:
~Heat 3 tsp of oil and roast each ingredient listed
(red chili, coriander seeds, cumin seeds, fennel seeds, pepper, cinnamon, cloves, cardamom,
roasted gram), add chopped onions, green chili, ginger and garlic.
~Fry these along with the dry spices until brown.
~Add chopped tomatoes and cook for few minutes or until it turns soft.
~Finally include either fresh or dry coconut,
~then add corriander leaves and toss. Switch off and let cool completely.
~Grind this with water to a thin consistency and keep aside.
~Heat remaining oil, splutter mustard, cumin and curry leaves.
~then add garlic, chopped brinjal fry for some time.
~then add the blended masala paste along with turmeric and salt.
~Finally add tarmarind water bring it to boil and simmer covered for 5 minutes.
~Masala brinjal kosthu is ready for serve.

You can serve this any variety rice/plain rice,with dosa,idli,tossed bread goes excellent

Can use it as sidedish for various breakfast and meals.

Thursday, February 26, 2009

Vege Noodles

Ingredients:
plain noodles - 1 pack
red bell pepper - 1 thin sliced
green bell pepper - 1 thinly sliced
spring onion - 1/2cup
red onion - 1/2 cup thinly sliced
salt - reqd
soy sauce - 2tsp
green chilly sauce - 2tsp
tomato sauce - 2tsp
Preparation:
~cook noodles in large pot of boiling salted water.
~Drain the noodles and add cold water, then drain again so that the noodles don't stick to one another.
~Now take a pan, add 4 tbsp oil, and saute the chopped onions and bell peppers till they become soft and glazed.
~Add the spring onions and toss well. Add salt, soy sauce (adjust spices),chilly sauce, tomato sauce and mix well.
~Gently add the noodles and mix.
~Garnish with some chopped spring onion greens and serve hot!

You can serve this with any manchurian sos/gravy


sending this entry to recipes for rest of us event hosted by siri and one page cookbook

Seppankizhangu/Colocasia Roast

Seppankizhangu Roast
Ingredients :
seppankizhangu - 6 nos
red chilly powder– 2tsp
tumeric powder - 1/4tsp
salt - 1tsp
oil
Mustard seeds
urad dal
curry leaves

Method:
~Pressure cook seppankizhangu (only 1 whistle).
~then remove the skin and cut into small pc circular in shape.
~mix red chilli powder, salt, tumeric powder.
~then add boiled seppankizhangu in it and marinate for 1/2hr.
~Add oil in kadai, add mustard seeds urad dal, curry leaves and saute.
~then add marinated kizhangu and fry till golden brown.
~seppankizhangu fry ready.
Goes well with sambar rice and curd rice

Wednesday, February 25, 2009

Jammy Veg

This is a kind of mixed vegetable dish, no kids can identify what are vegetables are added to this, as they are smashed completely, for kids who are not ready to take vege's this will be a great joice, you can spread the same on dosa,bread,buns or can have this as side dish for chappathis or puris. When you spread on dosa or bread, include some shredded cheese for garnish, kids will love this :)

Ingredients:
Onion – 1
Tomato – 1
Ginger-garlic paste – 2sp
Red chilly powder – 1tsp
Tumeric powder – 1tsp
coriander powder – 1tsp
cumin powder - 1tsp
Gobi chopped – 1cup
Potato chopped– ½ cup
Beans chopped– ¼ cup
Peas – 1 cup
Carrot chopped– ½ cup
Lemon juice – 6tsp
Salt – reqd
Corriander leaves chopped – reqd
Butter – 1tsp
Oil – reqd

Preparation:
~boil all veges in cooker (2 whistles) .
~heat 2 tsp of oil and butter, then fry onion, ginger-garlic paste, tomato one by one.
~then add all powders, mix well
~cook for some time.
~then add boiled vegs into this (drain excess water) and mix well.
~cook for 10 min, finally add lemon juice.
~Jammy veg is ready for serve

Peanut Drumstick curry

kadalai murungai kuzhambu

Ingredients :
murungaikai/Drumsticks - 2
Peanuts - 1/2 cup
tarmarind paste - 1 tsp
garlic – 10 pods
small onion - 7
tomato - 1
red chilli powder - 2tsp
corriander powder - 1 tsp
cumin powder - 1 tsp
salt
Sesame oil

Preparation:
~soak peanuts for 1 hr.
~Pressure cook murungai/drumstick+kadalai/peanuts+salt for just 1 whistle

~Heat oil in kadai, add mustard seeds,curry leaves and saute.
~Add garlic, small onion, tomato one by one and saute.

~then add all powders and stir for 5 mins.
~now add murungai/drumstick+kadalai/peanuts mix all together, add requied salt.
~then add tarmarind paste

~allow to boil for till oil floats, then garnish witn coriander leaves.
~Curry is ready for serve

Serve it with plain white rice.

Tuesday, February 24, 2009

MahaSivarathri 2009

Siva, the head of all gods and goddess. He is considered as source of power of whole world. Great source of love and peace. Maha Sivarathri is the night absorbed in the name of God siva. This year it fell on Feb 23rd 2009. Today all devotees of lord shiva observe fast. Fasting is not just concerned with food diet you have, fasting is done through your mind and soul. Your soul and heart should always be in thoughts of siva, think only of good deeds and good happenings for yourself and people around you.

Maha Sivarathri Celebration:
Today devotees flee to nearest siva temples, offer their prayers and chants, Whole night devotees will worship lord siva by performing abishekam for every three hours with Milk,Curd,Honey,Rose water,tender coconut,Panchamritham etc. This is done to cool lord siva keep him in a cold condition and ask him make your life cool the same way.
Maha Sivarathri at my place:
· I did pooja both morning and evening.
· Performed abishekam with milk,curd and turmeric water.
· Chanted Siva Ashtothram morning and evening.
Ashtothram is nothing but chanting 100 different names of siva.
· For Prasadham I prepared Appam and Sundal, offered to almighty.

Black Chick Peas Sundal

Prepared this for MahaSivarathri

Ingredients:
· Black chick peas – 1 cup Soak for around 5 hours
· Mustard seeds – ½ tsp
· Broken urad dal – 1 tsp
· Tumeric powder – a pinch
· Coconut powder / Grated Powder– 1 tsp
· Curry leaves – 1 string
· Hing – pinch
· Oil – 1tsp
Preparation:
· Pressure cook black chick peas for 4 whistles with 1 1/2 tsp of salt.
· Heat oil in the pan, add mustard seeds once it splutters, add urad dal,hing ,turmeric powder and curry leaves
· Now add the cooked black peas, sauté for min
· Check for salt, if required, add some.
· Finally add the coconut powder, mix well and your sundal is ready.

Offer it to almighty and pray for world peace and prosperity.

Appam

I prepared this sweet for MahaSivarathri for the first time, It came out so well. This is famous sweet in South india very easy to prepare and taste will be excellent.
Ingredients:
· Grated Jaggery – 1 cup
· All purpose flour / maida – ½ cup
· Rice flour – 2 tsp
· Oil – for deep frying
· Powdered cardamom – 1 tsp
· Dry ginger powder/sukku– ½ tsp
Preparation:
· Mix all purpose flour and rice flour keep it aside
· Boil ¼ cup of water, once the water starts boiling add the grated jaggery to water
· Keep on stirring it, while all the jiggery dissolves. Once you see all jaggery is dissolved, add ginger powder and cardamom to it.
· Mix well for 2 min, turn off the heat
· Add this jaggery mixture to the flour[Maida & rice flour]
· Mix well, till no lumps remains
· Add water if required.
· The batter should be in the consistency of idli batter
· Once the batter the ready, heat oil for fry in pan
· Once the oil is hot, add spoonful of batter to the oil
· The heat should be medium, not too high or low
· Once you see the bubbles around the batter in the oil stops, you can remove the appam from oil · If you remove it before that it will be half cooked inside
· So allow it to cook well
· Drain excess oil with kitchen issue.
Offer it to almighty and pray for world peace and prosperity.

Monday, February 23, 2009

Plain Parota Chalna


Ingredients:
onion - 1/2
tomatto - 1
kadugu
cumin
curry leaves
DryRoast & Grind:
sombu- 1tsp
jeera- 1 tsp
peppercorns- 3/4 tsp
red chillies- 4
pattai- 1/2"
Masala:
Roughly chop everything and roast in 2 tsp oil.
onion- 1
garlic- 5 pods
ginger- 1/2"
tomato- 1
coconut- 1/4 to 1/2 cup
Preparation:
~Heat oil in a kadai and fry coconut until color changes. set aside.
~roast the rest of the ingredients under masala until soft.
~grind this along with the coconut until smooth.
~Heat oil in pan and add kadugu, cumin, curry leaves, onion, tomatto, then add all the masalas fry 5min.(one by one)
~add required salt and water. cook for some time. Finally add corriander leaves.
~plain chalna is ready.
Serve this with any plain parota/chappati, dosa/idili. Use this for preparing Chilli or kothu parota.

chilli parota

Chilli parota, one of my real favorite recipe, This is the one i wish to order if i go to any restaurant. I prepared this dish on one sunday, just during the snack time, everyone loved it and it tasted exactly same as the one served at restaurants. I thought it will be an good idea to share this recipe for Sunday Snack - Grab n Go event conducted by Pallavi.

Ingredients:
Parathas - 3 (I use the ready made layered parathas)
Ginger-Garlic paste - 1tsp
Green Chilly - 2
Onions - 1 medium
Tomatoes - 1 medium
spring onion - 1/4cup
red/green bell pepper - 1/2cup
chalna - 1cup (you can substitute with chilli, corriander and cumin powders in equal ratio along with 1/4 tsp cinnamon powder) . If you wish to prepare chalan separately, click here for the recipe
Black pepper - 1/2 tsp
cumin - 1/2tsp
Preparation:
~cook the parathas in tava and shred them to equal pieces. ~Heat oil in a large wide pan and add the pepper, cumin, curry leaves allow to splutter.
~then add green chilly, onions, tomato, spring onion, bell pepper.
~Once you feel the nice aroma, add chalna and cook for a few mins.
~Before the paste becomes completely dry add the shredded parathas, salt and fry until the parathas are well mixed.
~Finally add a few coriander leaves and mix well.
~chilly parota ready to serve. You can serve it with chalna or raita

Sprouted Moong Curry

Sprouts are rich source of proteins and vitamins, I throughly enjoy when i try to sprouting any lentils. I will explain how to sprouts whole lentils in another post. I feel it is one of the most exiting thing any food lover can try. I am posting this entry for the event Lentils Mela hosted by Ashwini.



Ingredients:
  • Sprouted moong dal - 1 cup


  • Onion chopped - 1
  • tomoto chopped - 2
  • Ginger garlic paste - 1 tsp
  • Oil - 2tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 1/2 string
  • Coconut powder - 1/2 tsp [ optional]
  • Corriander leaves for garnsh
  • Tumeric powder - 1/4 pinch
  • Cumin powder - 1/2 tsp
  • Chilli powder - 1/2 tsp [acc to taste]
  • Salt - to taste

Method:

  • Keep oil in kadai, once it is hot add the mustard seeds, allow it to splutter
  • Now add the chopped onion and ginger garlic powder, saute till brown
  • Then add the tomotoes, add salt and cook till they are mushy
  • Then add the sprouted moong dal to the mixture, add 1/4 cup of water.
  • Close and cook for 5 min.
  • Remove the lid, add tumeric powder,chilli and cumin powder.
  • Now again add 1/4 glass of water, close and cook for 10 min
  • All the masala will be absorbed by the sprouts
  • finally add the coconut powder, sprinkle some lemon juice [ optiona]
  • Garnish with corriander leaves

Serve with any bread, goes well with chappatis and rotis.

Sunday, February 22, 2009

Indi Sandwich

This is a typical Indian sandwich, i always have red chutney prepared ready made as i will use the same for dosa or idli, sometimes i spread it on bread to prepare this sandwich.

I am sending this entry for the Bread mania event conducted by Bay leaf


Ingredients:

  • Bread - 2


  • Shredded cheese - 2 tsp
For spread:
  • Onion - 1/2 chopped


  • Tomato - 1 chopped[Remove seeds]


  • dry red chili - 2


  • channa dal/gram dal - 1/2 tsp

  • Salt

Heat 2 tsp of oil in a pan, saute all the spread ingredients one by one and saute till light brown.

Cool it and grind it to a paste with required amount of salt

Method:

1. Heat 2 tsp of butter in tava, toast the bread.

2. remove it from heat, spread required amount of red chutney.

3. Sprinkle some shredded cheese on the top.

4. Now roll the bread, cut into 2 pieces.

5. sprinkle shredded cheese on the top, microwave for 10 sec.

6. Serve hot.

Friday, February 20, 2009

Mush Corn Peas Pulav

When you are tried of cooking the same dishes again and again try different combinations, similar way i tried this one, came out in good taste.

This will be less spice, and kids will love it.

Ingredients:


  • Corn and peas mixed - 1/2 cup

  • Mushroom - chopped - 1/4 cup

  • Basmati rice - 1 cup

  • Green chilli - split open - 4[acc to taste]

  • Cumin seeds - 1 tsp

  • Onion chopped finely - 1

  • Corriander leaves chopped - 1/2 bunch

  • Oil - 4 tsp

Preparation:

  • Soak basmati rice for 10 min

  • Heat oil in pressure cooker add the cumin seeds once it splutters.

  • Add the chopped onion. allow it to turn brown

  • Then add corn,peas and mushroom mix well

  • Add the corriander leaves, drain the rice and add to this

  • Add 1 & 1/2 glass of water mix well, add salt and check for spice and salt

  • Pressure cook it for 1 whistle

Serve this is any gravy, i prepared channa masala for this, went excellent with this.

Cashew Pulav


Ingredients:


Basmati rice - 1 cup [soak it for 10 min]

Cashews - 3 tsp roasted

Coconut milk - 1/2 cup

Tumeric powder - 1/4 tsp

Green chillies - split open [ acc to taste]

Corriander leaves - chopped finely - 1/2 bunch

Onion - 2 - chopped finely

Ghee -2 tspOil - 4 tsp

Bay leaf - 1

Cinnamom stick - 1/2 inch

Cumin seeds - 1 tsp

Salt - to taste


Preparation:


Heat ghee and oil in the pressure cooker.Add cumin seeds, once it splutters, add bayleaf and cinnamom stick.

Once this is done, add the cashews, saute them for a minute

Now add the chopped onion and green chillies, saute till onion turns golden brown.

Now add the tumeric powder, mix wellAdd the chopped corriander leaves.

Drain the water from soaked rice and add to the mixtureMix well.

Finely add coconut milk and 1 glass of water with required amount of salt

Check for spice and salt and pressure cook it for 1 whistle

Serve it hot with any gravy or vegetable kurma. I prepared Panner peas gravy, went excellent with that.

Rajma - Semi gravy

Ingredients:


  • Rajma - 1 cup [ Soak it over night]

  • Onion - 2 chopped finely

  • Tomotoes - 3 chopped finely

  • Saunf powder/Sombhu powder - 1 tsp [ This is the will give u special flavour to the recipe]

  • Corriander powder - 1/2 tsp

  • Chilli powder - 1/2 tsp

  • tumeric powder - pinch

  • Coconut milk- 2 tsp

  • cumin seeds - 1 tsp

  • ginger garlic paste - 1 tsp

  • salt - to taste

  • oil

Preparation:



  • Pressure cook rajma for about 6 whistles, the rajma should be soft enough.

  • Drain the water, save the water for gravy

  • Heat oil in the kadai, add the cumin seeds, once it spluters

  • Add the chopped onion and ginger garlic paste, saute till onion turns transparent

  • Then add the chopped tomatoes and cook till they are mushy

  • Then add the spices like chilli powder,corriander powder,tumeric powder and saunf powder

  • Add the rajma cooked water, mix well, boil this for 7 min

  • Now smash 1/4 of rajma, u can use blender if required

  • add it to the boil mixture, mix well, finally add the remaining rajma with required amount of salt

  • Add water if required, close and cook for 15 min

  • All the masala added should be absorbed by rajma.

  • Finally add the coconut milk, mix well

  • Check for spice and salt

  • Sprinkle 1 tsp of lemon juice

  • Garnish with corriander leaves

Serve with white rice,chappatis and rotis.

Wednesday, February 18, 2009

Radish Sambhar


Ingredients:
  • Toor dal - cooked 1 cup
  • Radhish/Mulangi - chopped into squares
  • Chilli powder - 1 tsp
  • Corrainder powder - 11/2 tsp
  • Tumeric powder - 1/4 tsp
  • Hing
  • Mustard seeds
  • Curry leaves
  • Onion - chopped finely - 1
  • Tomatoes - chopped finely - 2
  • Tamarind water - 1/2 glass
  • Cumin seeds - 1 tsp
  • Fenugreek seeds - 1/2 tsp
  • Urad dal - 1/2 tsp

Prepartion:

  • Heat oil in a pan, add mustard seeds,uraddal, fenugreek seeds, curry leaves
  • Add pinch of hing, now add the chopped onion, saute till transparent
  • Then add the chopped tomoto and salt and cook till mushy
  • Then add the chopped radhish, add 1/4 glass of water, close and cook for 3 min.
  • Then add the chillipowder,corriander powder, tumeric powder, mix well
  • Allow it to boil for 5 min, then add the tamarind water, boil till raw smell leaves
  • Finally add the cooked dal, mix well, add some water if required
  • Check for salt and spice and serve hot with white rice

Onion Poha

Poha, is one of the nutrient choice for breakfast, My hubby is fond of this dish. Atleast one in a week i prepare it for him.

Ingredients:
  • Thick poha - 1 cup
  • Peanuts- 2 tsp
  • Cashews - 1 tsp
  • Onion - finely chopped 1
  • Green chilli - split open - 2
  • Mustard seeds - 1/2 tsp
  • Tumeric powder - less than 1/4 tsp
  • Hing - pinch
  • Salt - to taste
  • Lemon juice - 1 tsp

Preparation Method:

  • Wash and rinse the poha and drain it without water and keep it aside
  • Heat oil in the pan, add mustard seeds,hing, then add peanuts and cahews saute for a minute.
  • then add green chillies,onion and saute till onion becomes golden brown.
  • Now add the drained poha, mix well, add salt and tumeric powder
  • cook in a low medium flame, by closing the pan
  • After 3 min, check if the poha is cooked well, if so turn off the heat
  • else close and cook for one more minute
  • Sprinkle lemon juice, mix well
  • Garnish with corriander leaves and serve hot.

Kuskha / Plain Briyani rice

kushka is one of the famous rice variety in deep south, you can prepare this dish by adding chicken or mutton, but since i am a vegetarian i am adding those, Road side shops are famous in selling kushka rice for just Rs.10/- a plate. My brother loves it.

Ingredients:
  • Basmati rice - 1 cup[Soak it in water for 10 min]


  • tomato ripe - 2 chopped


  • Green chillies - 5 split [ acc to the taste]


  • Mint leaves - 1 bunch


  • Corriander leaves - 1/2 bunch


  • Coconut milk thick - 1 cup


  • Onion - sliced thin - 2


  • Ghee - 4 tsp


  • Oil - 4 tsp


  • Cinamom stick - 1


  • Bay leaf - 1


  • Cloves - 2


  • Aniseeds - 2

Method:

  • Heat the pressure cooker, add oil and ghee.


  • Once the oil is hot add bayleaf,cinnamom stick,cloves and aniseeds, saute for a minute.


  • Now add the green chilli and onion, saute onion till golden brown.


  • Then add the tomatoes, add salt, saute them till mushy.


  • Now add the mint leaves,corriander leaves, mix well.


  • Drain water from the soaked rice, add this to the boiling mixture.


  • Mix well, add the coconut milk and half cup of plain water.


  • Check for salt, and close the pressure the cooker, turn off the flame after one whistle.
Khuskha is ready for serve. Serve with any kurma or gravy.


Tomato Masala Kosthu/ Tomato Masala Gravy

I learnt this recipe from my mom, for tomato lovers i am sure this will give you a different taste.

Ingredients:
  • Ripe tomatoes - 6 chopped

  • Oil - 5 tsp

  • salt
Fresh grind:
  • Coconut grated - 2 tsp

  • Pepper - 1/2 tsp

  • Cumin seeds - 1/2 tsp

  • Saunf/Sombhu - 1 tsp

  • Dry red chillies - 2[ according to your spice]

  • Khus khus/kasa kasa - a pinch

Preparation:

  • Grind all the ingredients specified under "Fresh grind" to a fine paste and keep it aside

  • Heat oil in the kadai, add the chopped tomotoes, with required salt.

  • Keep the flame in lower medium, close and cook for 3 min

  • The tomotoes should be totally mushy, once you reach this stage

  • Add the ground masala, with 1/4 cup of water

  • Allow it boil in lower medium flame, till the raw smell goes off.

  • If you feel the gravy is too tangy, add pinch of sugar, this will remove the tanginess.

This goes well with rice,chappati,dosa and idli.

Mixed Vege Upma

Ingredients:

semiya/vermicelli - 1 cup
rava/sooji - 4tsp
Onion – 1
Tomato – 3
green chilli - 2
carrot - 1/4 cup
beans - 1/4 cup
peas - 1/4 cup
corn - 1/4 cup
Mint leaves – reqd
coriander leaves – reqd
Salt – reqd
Cashew - 5
urad dal
hing
mustard seds
curry leaves

Method:

~roast semiya and rava.
~Heat oil in kadai, add mustard seeds,urad dal, gram dal, curry leaves, green chilly,hing, cashew and saute.
~then add onion, tomato, saute fry for 5 mins
~now add all the vegetables sprinke water if necessary and saute for some time.
~Now reqd 2 cups of water allow to boil nicely, then add salt simmer the flame then add roasted semiya & rava.
~close and cook till the water evaporates, between keep stiring.
~serve with chutney.
~Vege upma ready to serve.

Tuesday, February 17, 2009

Vazhai poo kootu/Plantain flower curry

Ingredients :

plantain flower - 2cup
moong dal - 1/2cup
garlic – 4pallu
onion - 1
tomatto - 1
green chilly - 2
salt - required
Mustard seeds
gram dal - 2tbsp
Hing
curry leaves

Preparation:
~soak toor dal and boil with garlic in cooker.
~clean and cut the plantain flower.
~Heat oil in kadai, add kadugu, curry leaves,hing and saute.
~then add green chilli onion, tomato, plaintain flower, salt one by one, cook for 10 mins.
~then add boiled dal and cook for 5 to 10 mins.(if u want add butter milk 1/4cup atlast.)
~(want more spicy add chilly powder 1tsp)
~Vazhai poo/Plantain flower kootu ready.

Spinach-Corn pakoda


Nutrient Pakoda i would say, Kids who doesn't eat greens and vegetables will definetly try this pakoda as everything is hidden and morever is it is crispy, the taste that all kids will love.

Ingredients:

moong dal - 1/2 cup
gram dal - 4 tsp
spinach - 1 cup
corn – 1/2 cup
Maida – 1tbsp
onion - 1/2 cup
Salt – reqd
Oil - reqd
Green chilly – 2
Ginger – 1 inch
Garlic – 4 pods

Method:
~soak moong dal, gram dal and grind with corn,green chilly, ginger, garlic.(coarse paste)
~cut spinach and onion and mix with moong dal mixture. [just sprinke water if necessary]
~add salt, now deep fry in oil like pakkoda
~ spinach-Corn Pakkoda is ready. Serve it hot.
Serve with any ketchup or corriander chutney.

New Year Cake - 2009

I was really excited to see my cake came out so well and it got finished so soon. Irresistable taste.

I prepared the same for New year. The taste will be exactly as the one you get in bakery. Please do try it and leave your comment.

Ingredients:

All purpose flour or baking flour - 1 cup
Baking powder - 1 tsp
Cinnamon(Pattai) powder - 1/4 tsp
Nutmeg(Jathikka) powder - 1/4 tsp
Cloves(Grambu) powder- 1/4 tsp
Dry Ginger powder - 1/4 tsp
Raisins(Dry rates) - 1/4 pound
Dates(Perrecham pazham) - 1/4 pound
Orange and Lemon peel - 1/4 cup
Plum, Cherry, Cranberry,
other dried fruits - 1/4 cup
Cashewnuts(chopped) - 1/2 cup
Butter - 1/4 pound
Sugar - 1 cup
Sugar - 1/4 cup (To make caramelized sugar)
Eggs - 3 nos
Salt - 1 tsp
Vanilla essence - 1 tsp
Almond(Badam) essence - 1/4 tsp
orange juice - 1/4cup

Method:

~Slice the dried fruits and coat them with 2 tbsp of flour.
~Mix the fruits with orange juice and keep this closed at room temperature for one day.
~Chop cashews and smear them with almond essence and keep
them also closed for one day.
~Next day,sieve flour, baking powder, cinnamon powder, nutmeg powder, cloves powder and dry ginger powder
together 2-3 times.
~Add fruits, nuts, caraway seeds to the flour and mix well.
~Caramelize sugar in a heavy bottom pan and allow it to cool.
~Whisk the butter and add sugar and whisk well, until it is creamy.
~Separate eggs to whites and yolk.
~Add the yolks to butter & sugar mixture (7) and whisk well.
~Add flour ,a little a time,to the whisked batter and mix thoroughly.
~Add caramelized sugar to this and mix thoroughly again.
~Whisk whites of eggs with vanilla and salt.
~Pour this to the batter.
~Grease a pan and line with parchment paper.
~Pour batter till half the pan and bake in a preheated oven at 350F for 1 - 11/2 hours.
(please check it is done after 40-45 minutes.cooking time depends on the oven used and the depth of the pan.)
~Remove the cake from the oven and place it on a cooling
rack.
~fruit cake ready.

to prepare caramelize sugar:

Sugar: 1/4 cup
Water: 1 tbsp
Warm water: 1/4 cup

Add sugar and 1 tbsp water keep in stove at low medium heat.
When the sugar starts to caramelize , stir slowly with wooden spoon.
The sugar will start to change color from light brown to dark.
In between , keep in microwave the water for 1 min and warm it.
When the sugar starts to turn brown , pour slowly the warm water keep ur face away!
(caution: it splitter so be cautious!).
Let it cool completely then add caramel and the vanilla essence.

Monday, February 16, 2009

Magnificent Click Contest - 2009

Contest dates from Feb 20 2009 - March 15 2009

I am very glad to announce Magnificent Click Contest 2009, launching on Feb 20 2009 and goes on till March 15 2009. The round up of the contest will be posted on March 20 2009. First three best entries will win an award.

Participation in the contest includes very simple steps, Here they go:

1. Post the best Pic you hav ever clicked in your blog with the link to this contest.

2. The Pic should be related to Food and Drink (or) related to Your kitchen.

3. The post should be published within the contest dates Feb 20 2009 - Mar 15 2009

4. Mail the details to - gemsbloggie@gmail.com. The details to be mailed are:

Subject of the email should be - MCC 2009

  • Link to your posting in the blog - [URL to be specified]

  • Picture Courtesy by - [Name of the Person, who clicked the pic]

  • Blog URL -

  • Blog Name -

  • Tip to be a best photographer -[Optional]

  • Attached the picture in the email - [Max size allowed is 300 x 300]

Muliple entries from single blog is allowed, so keep clicking and shoot an email. Pictures copied from wallpapers or by searching internet will not be encouraged. Feel free to leave your comment.

Wishing you good luck :) Enjoy the participation @ Just Urs!!!

Moore kuzhambu/Curd Curry


Ingredients:

1. Sour curd: one cup
2.Vegetables(White pumpkin or lady finger or chow-chow): ½ cup cut nicely
3. Salt to taste
4. Turmeric powder ¼ tsp
5. Hing little

For Grinding::
1. Channa dal 2 tsp
2. Rice 1 tsp
3. Cumin seeds 1 tsp
4. Ginger small piece
5. Green chillies 3 to 4 nos
6. Grated Coconut ¼ cup to ½ cup

Soak all the mentioned above and grind into smooth paste.

For Tadka:
1. 2 tsp oil
2. ½ tsp mustard seeds
3. One sting curry leaves
4. ¼ tsp fenugreek seeds.
5. One dried red chilli

Preparation:
1. Boil vegetables with salt and turmeric powder.
2. Then add grinded paste and boil for few seconds.
3. Beat the curd with ½ cup water. Add Salt. Add the beaten curd and let it boil till foam appears on the top.
4. Do tadka with in another pan, with the mentioned ingredients
5. Add this to the boiling gravy.

Curd curry is ready for serving, goes well with white rice.

Gobi Malai Gravy


Ingredients:
cauliflower - 1cup
onion - 1
tomato - 1
ginger-garlic paste - 1tbsp
cashew - 6-7 pc
red chilly powder - 1tsp
coriander powder - 1tsp
Cinnamon - 1 inch stick
Cloves - 2
Ginger Garlic Paste - 1 tsp

Outer Paste:

maida / All purpose flour- 1/2 cup
ginger-garlic paste - 1tsp
salt - reqd
red chilly powder - 1tsp

Method:
~Clean and cut cauliflower.
~mix maida, salt, red chilly powder, ginger-garlic powder,little water.
~marinate cauliflower in maida mixture for 1hr.
~after 1hr deep fry the marinated cauliflower.
~soak cashew for 1/2hr.
~fry ginger-garlic paste, onion, tomato and grind into paste with soaked cashew.
~Add oi in kadai, saute Cinnamon,cloves
~then add onion fry for some time.
~add red chilli powder, coriander powder, masala paste, salt cook for 10 mins.
~now add fried gobi cook for 5 mins.
~garnish with coriander leaves.
~gobi malai ready to serve.
This recipe goes well with naan,kulcha,chappati and dosa

Friday, February 13, 2009

Valentine day special cake


Valentine Day Special !!!

I am presenting this recipe for Valentine's Day. Plain Cake is my hubby's favourite. He hates cream in any cake. So i am planning to prepare this cake with no cream.
check this recipe out here:
And wishing you all a very very Happy Valentine's Day.
Ingredients:
  • All purpose flour- 1cup
  • Eggs - 3
  • Butter-1/4 pound
  • Sugar- 1cup
  • Baking powder- 1tsp
  • Vanilla essence - 1tsp
  • Orange essence- 1/2tsp
  • Salt-1/4 tsp
    Method:
    ~Blend sugar.
    ~Beat eggs in a bowl.
    ~Then add flour, baking powder, sugar, essence, butter and salt to it and beat well again.
    ~Grease a pan with butter and Pour the mixture immediately into the pan.
    ~Bake this in a preheated oven at 350F for 30minutes.
    ~After 30 minutes, insert a fork in the middle of the cake very slowly.
    ~If nothing is sticking in it, then it is ready.
    ~plain cake ready

Mixed Vegetable Manchurian Dry

Ingredients:
  • beans - 5
  • carrot - 2
  • potato - 1
  • Peas & soybean - 1/2cup
  • onion - 1/4cup
  • capsicum - 1/4cup
  • garlic - 10 pods
  • soya sauce - 1tsb
  • chilly sauce - 1tsp
  • Pasta sauce - 2tsp
  • maida/all purpose flour - 1/2 cup
  • curd - 2tsp
  • ginger-garlic paste - 1tsp
  • salt - reqd
  • red chilly powder - 1tsp
  • coriander leaves - for garnish
  • spring onion - 1/2 bunch chopped

Method:
~cut all vegetables into 1 inch
~Mix maida, salt, red chilly powder, ginger-garlic powder,curd, little water.
~Marinate vegetables in maida/all purpose flour for 1hr.
~after 1hr deep fry marinated vegetables.
~cut onion, capsicum, garlic into small pieces.
~heat oil and add onion, capsicum, garlic fry for some time.
~now add pasta sauce for 5 Min's, then add soya & chilly sauce, salt.
~then add fried vegetables and mix well cook for 5 Min's.
~garnish with spring onion & coriander leaves.
~dry vegetable Manchurian ready.

You can have this dish as a starrer or as side dish.

Suzhiyam/Maida Roll

This is an authetic dish, i adapted from my grandma. I made of list of recipes my son - sonu likes. He is very much excited and waiting everyday for his special dishes. I would like to thank pritya for conducting such wonderful contest Cooking for kids with Love

This recipe is also called as Thoopam in some towns of tamilnadu. Generally this recipe is made on any celebration.

Suzhiyam for sweet sonu

Ingredients:

For Inner Stuffing:

  • Grated cocunut 1 cup

  • Jaggery 1 cup

  • Cardamom 1tsp

Outer Batter:
  • maida 1cup

  • Salt - Pinch

  • Water - required

Method:
Poornam (stuffing):

  • dissolve jaggery in 1cup water and filter.
  • then boil this and add grated cocunut ,cardamom.
  • Keep stiring it till it reaches a consistency to make balls
  • Don't over cook it then the balls will become hard.

Outer Batter:

  • mix maida,salt and water to make semi thick batter[Just like dosa batter]

Make even balls with poornam/stuffing and roll it on this batter and deep fry it in the oil.

Suzhiyam is ready for serve.

Thursday, February 12, 2009

Milk Shake with Icecream


This is my kid's favourite desert, Whenever there is some party at my place. At least one glass of it is prepared just for my son sonu i got this recipe from my sister in law by name Mrs.priya Siva. He had already tasted the same in some indian restaurants and loved it very much, hence i thought i will try it at home, to my surprise it came out exactly the same way served in restaurants


I used to prepare different flavours, but strawberry is his favourite, so i thought i will add this as one among is favourite and submit this entry for Cooking for kids with Love. I tried this and served this to him, he just loved it. The recipe goes here:
Ingredients :
  • milk - 1cup

  • strawberry - 6

  • sugar - 3tsp

  • heavy cream - 1/2cup

Method :

  • blend strawberry with sugar, milk

  • Finally add heavy cream and blend for a second.

  • garnish with 1tsp heavy cream

  • Milk shake with ice cream is ready for serve

You can try the same with mango or apple.

Indian Style - Fried Rice

Ingredients :
  • basmathi rice - 1cup

  • carrot - 1/4cup

  • beans - 1/4cup

  • peas - 1/4cup

  • red capsicum - 1/4cup

  • white pepper - 1tsp

  • salt- reqd

  • ghee - 2tsp

Method :

  • soak basmathi rice for 10mins and steam with ghee, 1tsp salt

  • fry carrot, beans, peas, capsicum in ghee.

  • add salt, pepper saute for a while.

  • then add cooked rice, Mix well.

  • garnish with coriander leaves.

  • Fried rice ready.

Goes well with any manchurian gravy or Indian style gravy, I prepared channa masala as side dish for this. It tasted excellent. For people who are not ready to have garlic and other chinese sos varieties can try this. They will definetly get a different taste rather than preparing same dish again.

Wednesday, February 11, 2009

Stuffed Dry Jamun


I m really glad to present the second recipe for Cooking for kids with Love


This recipe i got from my mom Mrs. ponmodi Illagovan. My mom just loves her grandson tasting her recipe, She enjoys looking her grandson from Webcam as she is in India and i m in United states.


I tried this for the first time last month, My kid loved it and started asking for it whenever he remembers. I prepared it today, since he has been pinging to prepare it for long time.

Here it is for you. I believe every kid will definelty will love it.

Ingredients for Jamun Balls:
  • Milk powder - 1 cup

  • Maida - 1/4 cup

  • Baking soda - 1/4 tsp

  • Water - required

Make a thick dough [just like chappati batter]

Stuffing:

  • Badam - 1 tsp

  • Pista - 1 tsp

  • Cashews - 1 tsp

  • Dry grapes - 1tsp

Grate everything, mix it keep it aside

For Dusting:

Sugar powder - required.

Sugar Syrup:

  • Sugar - 1 cup

  • Water - 2 cups of water

  • Rose water - 1/2 tsp

Method:

  • In the Make medium balls, by stuff 1/2 tsp of stuffing mix.

  • Heat oil in the pan, fry these balls to golden brown

  • Keep it aside.

  • Heat 2 cup of water in a pan, once it boils add the sugar.

  • Keep stiring to make a thin sugar syrup. remove it from heat once all the sugar dissolves to get a thin syrup.

  • Add the fried balls to the sugar syrup.

  • Just wait for exactly 7 min, remove it from sugar syrup and keep it aside

  • Wait for 10 min.

  • Now add the jamun balls and dust it in the sugar powder, cool it for a while

Stuffed Jamun is ready for serve.



Tuesday, February 10, 2009

Soya veg pulav


Ingredients:

  • Basmathi Rice – 2cup
  • Onion - 1
  • Tomato – 3
  • Sour curd - ¼ cup
  • Red chilly powder – 1tsp
  • Ginger-garilc paste – 1tbsp
  • Mint leaves – reqd
  • coriander leaves – reqd
  • Salt – reqd
  • Veg – reqd (carrot,beans, peas, potato,cauliflower, corn)
  • Cashew - 5
  • soys chunks - 10
  • bread - 2 slices
  • panner - 4-6 cubes

  • To grind:
    • small onion - 5
    • cocunut - 4tsp
    • saunf - 1tsp
    • green chilli - 2

    Tadka

    • Cinnamom stick

    • Cloves

    • cardomom

    • Oil

    • Ghee

    • Briyani Leaf
    Method:
    • soak Rice in 15 min alteast

    • grind all ingrs specified under "To grind"

    • wash and soak soya chunks for 1/2hr.

    • Add oil and ghee,saute all the ingredients specified under tadka

    • Then add ginger garlic paste,onion,tomato and required amount of salt

    • Add 1/2 tsp of chilli powder and the grounded paste

    • sprinkle water if necessary, mix till raw smell leaves

    • Add all the vegetables, Soya chunks,panner,mint leaves and corriander leaves

    • Add curd and fry for few min

    • Add the soaked rice,

    • Add 11/2 cup of water , taste for salt and close and pressure cook for 1 whistle

    • Serve hot with raita or any gravy

    Monday, February 9, 2009

    Sweet idly/Karuppati idly

    Sweet idly/Karuppati idly by Mrs. Poonmudi Illangovan

    Sonu's all time favourite - Sweet Idly

    I have seen my kid sonu eating this dish, without any problem from his grandma[My mom], Whenever i visit my hometown, she is ready with this dish, to serve her grandson. There is some special taste when my mom prepares this dish, More than me, my kid whose is 2 year old is ready to eat this anytime.
    About this dish:
    Whenever there is some special occasion at my place, you have definitely see this dish ready.This is famous among interior of south india @ places like Karaikudi,Chidambaram.

    As for as i know this is my family's traditional dish. My mom prepares batter of this idly with the hand grinder made of stones, this gives a special taste to this recipe. I use only by blender for preparing the batter.

    Karupatti/Jaggery is mixed in this idly, which is a rich source of iron and very nutritious for kids.
    I am glad to present this dish for the contest Cooking for kids with Love conducted by pritya earlier intiated by sharmi

    Ingredients:
    • Boiled rice/Puzungal arisi – 1cup
    • Urad dal – 1/2cup
    • moong dal - 1/4cup
    • Jaggery – 1cup
    • cardamom powder– 1/2tsp
    • Grated coconut – 1/4cup - for garnish
    • moong dal - 4tsp - for garnish
    • Ghee – 2tbsp

    Method:

    • Soak rice, urad dal, moong dal overnight and grind it next morning.
    • The batter should be thick
    • add 1/4 tsp of salt to the batter and allow it to fragment for 12 hours atleast.
    • Once the batter is ready.
    • Then dissolve jaggery and cardamom in 1/4cup water,allow it to boil,filter and take the syrup.
    • add this syrup into idly flour.
    • soak 4tsp moong dal for 1hr and roast it.
    • grease idly plates with ghee and pour flour.
    • Sprinkle coconut and roasted moong dal on each idly.
    • Now steam it in idly cooker for 10 - 15 min.
    • Remove the idly from steam and serve hot.

    Sweet Idlly or Karuppati idlly ready.

    Sunday, February 8, 2009

    Palak Panner

    Ingredients :
  • panner - 100g
  • palak - 2cup
  • onion - 1
  • tomato - 1
  • red chilly powder - 1tsp
  • green chilli- 1
  • cumin powder - 1tsp
  • corriander powder - 1tsp
  • salt - reqd

  • Method:

    • Boil palak & green chilly and grind it.


    • Cut panner into cubes and shallow fry.


    • Then kadai la oil vittu clove, cinnamon thalikkavum.


    • Then add ginger-garlic paste, onion, tomato fry this.


    • Now add chilly,cumin, coriander powders , salt, then add palak paste fry for 10 min.


    • Then add fried panner.


    • Palak panner ready.
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