Monday, February 3, 2014

Peas Potato Kurma

Ingredients:

Green Peas  -  1 cup
Potato  -  1 cup
Tomato  -  1 no.
Small onion  -  2 no. (Chopped)
Mustrad  -  1/2 tsp.
Turmeric powder  -  1/2 tsp.
Green chilli  -  2 no.
Curry leave
Coriander leaves
Salt  -  To Taste
Oil  -  2 tsp.

Procedure:

1. Boil the potatoes , peel the skin and cut into small pieces.
2. Take a pan, add oil, mustard seeds, small onions and fry till the onions turns golden brown color.
3. Add curry leaves, green chilies, Chopped tomatoes, Green peas, Boiled potatoes, and fry for 10 minutes, till the green peas get cooked.
4. Add Turmeric powder, salt as required and fry for 5 minutes.
5. Finally garnish with coriander leaves and switch off the flame.

Paneer Tikka


Ingredients:

Paneer  -  15 to 20 pieces
Ginger Garlic paste  -  1 tsp.
Lemon juice  -  1/2 tsp.
Chilli sauce  -  1 tsp.
Maida  -  1 cup
Corn flour  -  4 tsp.
Coriander leaves                                                                                         
Salt  -  To Taste
Oil  -  To deep fry
Water  -  As required

Procedure:

1. Take a bowl, add Paneer pieces, Ginger-Garlic paste, Lemon juice, Chili sauce, salt and mix it well. Keep it aside for 10 minutes.
2. After 10 minutes, add Maida flour, corn flour, salt and add water as required, mix it well.
3. Take a pan, add oil to deep fry, when the oil gets heated, deep the paneer pieces to the flour mix and deep fry the deepen paneer pieces till it turns golden brown color.
4. Finally garnish with coriander leaves.

Amla Rice


Ingredients:

Big Amla  -  6 no. (Grated)
Cooked Rice  -  1 cup
Mustard  -  1/2 tsp.
Urad dhal  -  1/2 tsp.
Red chilli  -  2 no.
Bengal Gram (Kadalai Paruppu)  -  2 tsp.
Curry leaves
Salt  -  To taste
Water  -  As required
Oil  -  2 tsp.

Procedure:

1. Remove the seeds from Amla and grate the Amla pieces.
2. Soak the Bengal Gram (Kadalai Paruppu) in water before 1 hour and stain the excess water after 1 hour.
3. Take pan, add oil, mustard, red chillies, Urad dhal, Soaked Bengal Gram (Kadalai Paruppu), curry leaves and grated Amla and fry till the Amla turns golden brown color.
4. Add salt as required and cooked rice and mix it evenly.

Kothu Chapati

Ingredients:

Chapati  -  5 no.
Egg  -  2 no.
Big Onion  -  1 no. (Chopped)
Tomato  -  2 no. (Chopped)
Cinnamon  -  2 no.
Cloves  -  2 no.
Brinji leaves  -  1 no.
Aniseed  -  1/2 tsp.
Ginger Garlic paste  -  2 tsp.
Turmeric powder  -  1/4 tsp.
Chilli powder  -  1 tsp.
Coriander powder  -  1/2 tsp.
Green chilli  -  1 no.
Salt  -  To Taste
Oil  -  3 tsp.
Pepper powder  -  1/2 tsp.
Coriander leaves
Curry leaves

Procedure:

1. Cut the Chapatis in to small piece and grind the chapatis pieces in the mixie.
2. Take pan, add oil, cloves, Aniseed, Cinnamon, Brinji leaves, Chopped onions, Ginger-Garlic Paste and fry till the onions turns golden brown color.
3. Add green chillies, Chopped tomatoes, Curry leaves and fry till the tomatoes gets smashed.
4. Add turmeric powder, chilli powder, coriander powder and salt as required.
5. Add grinded chapatis pieces and mix it well.
6. Take a separate pan, add oil, pour the eggs and scramble the eggs nicely. Add Pepper powder, and salt as required.
7. Finally add the scrambled eggs to the Kothu chapatis mix it well and garnish with Coriander leaves.

Brinjal Kootu

Ingredients:

Brinjal  -  6 no.
Big Onion  -  1 no. (Chopped)
Garlic  -  5 Flakes
Tomato  -  1 no. (Chopped)
Bengal Gram  -  2 tsp.
Mustard  -  1/2 tsp.
Urad Dhal  -  1/2 tsp.
Sambar Powder  -  1 tsp.
Turmeric powder  -  1/4 tsp.
Green chilli  -  2 no.
Curry leaves
Coriander leaves
Salt  -  To Taste
Oil  -  3 tsp

Procedure:

1. Take pan, add oil, mustard, Urad dhal, Bengal gram, finely chopped Onions, Garlic Flakes, fry till it turns golden brown color.
2. Add chopped Tomatoes, Curry leaves, Green chillies, Brinjal pieces, fry till the raw smell of brinjals went out.
3. After 5 minutes, add Sambar powder, turmeric powder and salt as required.
4. Fry till the brinjal gets cooked and finally garnish with coriander leaves.

Beans Potato Subji

Ingredients:

Green Beans  -  1 cup
Potatoes  -  2 no.
Asafoetidia  -  1/4 tsp.
Cumin seeds  -  1/2 tsp.
Turmeric powder  -  1/4 tsp.
Chilli powder  -  1 tsp.
Coriander powder  -  1/2 tsp.
Garam masala  -  1/2 tsp.
Salt  -  To Taste
Oil  -  2 tsp.

Procedure:

1. Peel the potatoes skin, cut the potatoes into small pieces.
2. Cut the Green Beans into small pieces. Take equal small of Green Beans and Potatoes.
3. Take pan, add oil, cumin seeds, Asafoetida, chopped Green Beans and Potatoes.
4. Add turmeric powder, Chilli powder, Coriander powder, Garam masala and salt as required, fry till the beans and potatoes gets cooked.

Monday, November 11, 2013

Thakudi

Ingredients:

Sesame oil  -  4 tsp.
Mutton pieces  -  100 grams
Small onions  -  15 no. (Chopped)
Tomato  -  2 no. (Chopped)
Ginger Garlic paste  -  2 tsp.
Green chilli  -  2 no.
Rice flour  -  1 cup
Curry leaves
Mint leaves
Coriander leaves
Coconut grated  -  3 tsp.
Coriander powder  -  2 tsp.
Cumin powder  -  1 tsp.
Chilli powder  -  2 tsp.
Turmeric powder  -  1/4 tsp.
Salt  -  To Taste
Water  -  As required

Procedure:

1. Take a bowl, add Rice flour, Chopped Onions, Curry leaves, Green chillies, Grated Coconut, salt and water as required. Mix it well and roll like balls (Sizes and shapes to be like Tennis balls shape similarly).
2. Take a Steamer, add water at the bottom and place the balls on the plate found on the top of the steamer and steam it for 10 minutes.
3. Take a pressure cooker, add oil, Chopped Onions, Ginger- Garlic paste, Mint leaves, Tomatoes and fry it for 5 minutes.
4. Add mutton pieces, turmeric powder, Chilli powder, Coriander powder, Cumin powder, salt and water as required.
5. Close the pressure cooker lid and wait for 3 whistles or 5 minutes.
6. Open the pressure cooker lid, after 15 minutes and add the boiled rice balls.
7. Finally add the chopped coriander leaves and switch-off the flame after 5 minutes.