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Wednesday, October 31, 2007
No this is not a recipe...This is for the beautiful monthly event click -- This month "show us your noodles" ...
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world....!!!It really inspires and helps to improve the skills in each and every blogger ....
Please dont skip my other post today Gobi paratha ....
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world....!!!It really inspires and helps to improve the skills in each and every blogger ....
First time trying to participate...!!
The camera I used is Nikon D40x...Other than that I don't have any idea about the camera as I am Zero in this ...I tried different angle and zoom....
- And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!
Please dont skip my other post today Gobi paratha ....
SPAGHETTI WITH TOMATO
No this is not a recipe...This is for the beautiful monthly event click -- This month "show us your noodles" ...
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world....!!!It really inspires and helps to improve the skills in each and every blogger ....
Please dont skip my other post today Gobi paratha ....
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world....!!!It really inspires and helps to improve the skills in each and every blogger ....
First time trying to participate...!!
The camera I used is Nikon D40x...Other than that I don't have any idea about the camera as I am Zero in this ...I tried different angle and zoom....
- And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!
Please dont skip my other post today Gobi paratha ....
Tuesday, October 30, 2007
Gobi paratha recipe-There are so many ways to make this gobi paratha ....Different people do in different ways...Even you all people know how to make this, still as a beginner, I made it this way.
My brothers favorite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend,Sangeeta and did it today...So here you go my dear brother...:))
My brothers favorite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend,Sangeeta and did it today...So here you go my dear brother...:))Ingredients
For dough- Wheat flour - 1 cup
- Maida - 1/2 cup (optional)
- Salt - as needed
- Oil - 3 tsp
- Cauliflower - 1 big
- Coriander leaves(chopped) - 1/2 cup (can add less also)
- Ginger(finely chopped) - 3/4 tsp
- Green chilly (chopped) - 1(optional)
- Turmeric powder - 1/4 tsp
- Garam masala powder - 1/2 tsp
- Red chilly powder - 3/4 tsp
- Asafetida - a pinch
- Cumin seeds - 1 tsp
- salt and oil as needed
METHOD
- For dough : Mix wheat flour and maida with salt and oil,well.
- Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
- Usually I prepare and keep the dough atleast for half an hour.
- Grate the flower part of the cauliflower using a grater,as shown in the picture.
- Keep ready the other ingredients required for the stuffing and heat a broad kadai.
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- Add cumin seeds,asafetida(not shown in pic),ginger,green chillie in order.Fry for a minute.
- Then add the grated cauliflower,fry for a minute and add turmeric(not shown in pic),red chilie and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
- Fry in high flame for 5-6 minutes,with constant stirring.
- Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
- Transfer to a bowl after done and cool down.
- Take the prepared dough and roll into balls of big gooseberry size.(as shown)
- Roll the balls into chapattis and keep aside.
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- Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
- Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
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- Sprinkle over some flour and spread into thin or thick parathas as per your desire..
- Heat tawa and add little oil and toast this parathas till golden in colour.
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- Serve hot with any kind of raitha or simply with pickle!
GOBI PARATHA
Gobi paratha recipe-There are so many ways to make this gobi paratha ....Different people do in different ways...Even you all people know how to make this, still as a beginner, I made it this way.
My brothers favorite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend,Sangeeta and did it today...So here you go my dear brother...:))
My brothers favorite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend,Sangeeta and did it today...So here you go my dear brother...:))Ingredients
For dough- Wheat flour - 1 cup
- Maida - 1/2 cup (optional)
- Salt - as needed
- Oil - 3 tsp
- Cauliflower - 1 big
- Coriander leaves(chopped) - 1/2 cup (can add less also)
- Ginger(finely chopped) - 3/4 tsp
- Green chilly (chopped) - 1(optional)
- Turmeric powder - 1/4 tsp
- Garam masala powder - 1/2 tsp
- Red chilly powder - 3/4 tsp
- Asafetida - a pinch
- Cumin seeds - 1 tsp
- salt and oil as needed
METHOD
- For dough : Mix wheat flour and maida with salt and oil,well.
- Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
- Usually I prepare and keep the dough atleast for half an hour.
- Grate the flower part of the cauliflower using a grater,as shown in the picture.
- Keep ready the other ingredients required for the stuffing and heat a broad kadai.
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- Add cumin seeds,asafetida(not shown in pic),ginger,green chillie in order.Fry for a minute.
- Then add the grated cauliflower,fry for a minute and add turmeric(not shown in pic),red chilie and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
- Fry in high flame for 5-6 minutes,with constant stirring.
- Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
- Transfer to a bowl after done and cool down.
- Take the prepared dough and roll into balls of big gooseberry size.(as shown)
- Roll the balls into chapattis and keep aside.
| | |
- Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
- Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
| | |
- Sprinkle over some flour and spread into thin or thick parathas as per your desire..
- Heat tawa and add little oil and toast this parathas till golden in colour.
| | |
- Serve hot with any kind of raitha or simply with pickle!
Friday, October 26, 2007
We get this baby corn golden fries in anandha bavan restaurant here in Singapore with this name...:)) Also we get it in hot chips restaurant, tastes great! This is nothing but our usual Baby corn Bajji. But I think in restaurants, the flour is different and also they add Ginger garlic paste … But I make it simple like this. Aj’s favourite snack…
BABY CORN GOLDEN FRIES/ FINGERS | BABY CORN RECIPES
We get this baby corn golden fries in anandha bavan restaurant here in Singapore with this name...:)) Also we get it in hot chips restaurant, tastes great! This is nothing but our usual Baby corn Bajji. But I think in restaurants, the flour is different and also they add Ginger garlic paste … But I make it simple like this. Aj’s favourite snack…
Thursday, October 25, 2007
I learnt this only after marriage after my MIL made this. Till then I used to hate sweets and wont eat much sweets. But I was surprised myself when I wanted to eat more ‘n’ more when she gave me some… That time I was pregnant… 
May be that’s the reason. After that my whole taste and cravings were different from before. My hubby always likes milk Kesari over the ordinary Kesari…So here’s the recipe of Kesari using milk.
Ingredients(Recipe updated, as I lost the old post pictures)
| Sooji/rava | 1/2 cup |
| Sugar | 1 cup |
| Milk | 1 & 1/2 cup |
| Saffron or yellow food colour(Optional) | A small pinch |
| Elachi (optional) | 1 ,powdered |
| Ghee | 2-3 tblsp |
Method
- Roast rava with a teaspoon of ghee till nice aroma rises.
- In a heavy bottomed vessel or a nonstic pan preferably,boil milk.
- Add Roasted rava in a sprinkled way without forming any lumps,with constant stirring.
- Simmer the stove and cook covered.(3-4 min approx)
- Take care not to let burnt.. at the bottom of the vessel,as milk sticks to the vessel easily..
- Add the sugar and again stir well with constant mashing,to avoid forming any lumps... If there are few lumps,mash them. Some can get mashed easily after the kesari gets thick.
- After adding sugar,the kesari turns bit on runny side,but after sometime it will get thickened.
- This milk kesari needs more sugar than the ordinary kesari ...the ratio of sooji:sugar:milk is 1:2:3.
- Add ghee little by little and keep stirring.
- Add all the ghee and keep cooking till ghee oozes out.This totally takes some 6-8 minutes approx.
- Spread in a greased plate,decorate with cashews fried in ghee(optional)..!!Enjoy...
Notes:
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MILK KESARI / KESARI USING MILK
I learnt this only after marriage after my MIL made this. Till then I used to hate sweets and wont eat much sweets. But I was surprised myself when I wanted to eat more ‘n’ more when she gave me some… That time I was pregnant… May be that’s the reason. After that my whole taste and cravings were different from before. My hubby always likes milk Kesari over the ordinary Kesari…So here’s the recipe of Kesari using milk.
Ingredients(Recipe updated, as I lost the old post pictures)
| Sooji/rava | 1/2 cup |
| Sugar | 1 cup |
| Milk | 1 & 1/2 cup |
| Saffron or yellow food colour(Optional) | A small pinch |
| Elachi (optional) | 1 ,powdered |
| Ghee | 2-3 tblsp |
Method
- Roast rava with a teaspoon of ghee till nice aroma rises.
- In a heavy bottomed vessel or a nonstic pan preferably,boil milk.
- Add Roasted rava in a sprinkled way without forming any lumps,with constant stirring.
- Simmer the stove and cook covered.(3-4 min approx)
- Take care not to let burnt.. at the bottom of the vessel,as milk sticks to the vessel easily..
- Add the sugar and again stir well with constant mashing,to avoid forming any lumps... If there are few lumps,mash them. Some can get mashed easily after the kesari gets thick.
- After adding sugar,the kesari turns bit on runny side,but after sometime it will get thickened.
- This milk kesari needs more sugar than the ordinary kesari ...the ratio of sooji:sugar:milk is 1:2:3.
- Add ghee little by little and keep stirring.
- Add all the ghee and keep cooking till ghee oozes out.This totally takes some 6-8 minutes approx.
- Spread in a greased plate,decorate with cashews fried in ghee(optional)..!!Enjoy...
Notes:
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Wednesday, October 24, 2007
Ingredients
- Chow chow -- 1 Big sized
- Onion -- 1 no.
- Garlic -- 10 no.(small)
- Curry leaves -- 1 spring
- Turmeric powder -- 1/4 tsp
- Salt -- as needed
- Oil -- 2 tsp
To grind(roast) ( You can skip this by replacing this besan flour 1 tsp )
- Channa dal -- 1 tblsp
- Red chilies -- 4 nos.
- Fennel seeds/soambu -- 1/4 tsp
Tempering
- Mustard - 1 tsp
- Urad dal - 1tsp
- Channa dal - 1tsp
Method
- Cut chow chow to medium sized pieces and chop onion and garlic finely.
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- Heat a kadai and roast channa dal and red chillies with little oil to golden brown . You can skip this and replace with besan flour/kadala maavu.
- Cool down and grind it with fennel seeds to a fine powder.
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- Add oil in the hot kadai and add the tempering items followed by curry leaves.
- Add onion and fry for a minute.
- Then add chow chow and fry for 2 minutes with salt in medium flame.
- Add turmeric,garlic, enough water and cook for 4 - 5 minutes covered or till done.
- Water will be reduced by this time to very little and then lastly add the ground powder/besan-kadala mavu and stir well, stir fry for 2 minutes.
Serve as an accompaniment for rice....:)
CHOW CHOW / CHAYOTE - CURRY
Ingredients
- Chow chow -- 1 Big sized
- Onion -- 1 no.
- Garlic -- 10 no.(small)
- Curry leaves -- 1 spring
- Turmeric powder -- 1/4 tsp
- Salt -- as needed
- Oil -- 2 tsp
To grind(roast) ( You can skip this by replacing this besan flour 1 tsp )
- Channa dal -- 1 tblsp
- Red chilies -- 4 nos.
- Fennel seeds/soambu -- 1/4 tsp
Tempering
- Mustard - 1 tsp
- Urad dal - 1tsp
- Channa dal - 1tsp
Method
- Cut chow chow to medium sized pieces and chop onion and garlic finely.
| | |
- Heat a kadai and roast channa dal and red chillies with little oil to golden brown . You can skip this and replace with besan flour/kadala maavu.
- Cool down and grind it with fennel seeds to a fine powder.
| | |
- Add oil in the hot kadai and add the tempering items followed by curry leaves.
- Add onion and fry for a minute.
- Then add chow chow and fry for 2 minutes with salt in medium flame.
- Add turmeric,garlic, enough water and cook for 4 - 5 minutes covered or till done.
- Water will be reduced by this time to very little and then lastly add the ground powder/besan-kadala mavu and stir well, stir fry for 2 minutes.
Serve as an accompaniment for rice....:)
Monday, October 22, 2007
This recipe is easy to prepare and healthier too..To sprout the green gram,soak it for some 10 hours and then drain it in a pure muslin cloth,tie it and keep it hanged for a day.Sprinkle a little water in between and you can get sprouts for this rice!
Now a days we can easily get these sprouted green gram in the groceries....Can use that too..!
Ingredients
| Sprouted whole green gram | 1 cup |
| Spring onion | 1 small bunch |
| Capsicum,chopped finely | 1 no. small |
| Onion,chopped finely | 1 no. small |
| Cabbage,chopped finely | 1 cup |
| Sugar | 1 tsp |
| Basmati rice | 1 cup |
| Soya sauce | 3/4 tsp |
| Pepper powder(white or black) | 1/2 –3/4 tsp |
| Salt | As needed |
| Olive oil | 2 tblsp |
| Green chilli | 2 nos. |
| Ginger,finely chopped | 1 tsp |
Method:
- Soak rice for 10 minutes.
- Cook and cool down the rice and keep aside.
- Cut onion and also the white part of spring onion,cabbage,capsicum finely and cut the green part of the spring onion into 1 inch pieces.
- Grind ginger and green chilies into coarse paste.
- Heat a broad kadai with oil and first add the ginger-chillie paste.
- After a minute,add sugar,onion,capsicum,cabbage and lastly the green gram sprouts one by one in order,frying each for a minute.
- Lastly add spring onion,salt,white pepper powder,soya sauce and lastly cooled rice.
- Stir well till the rice gets heated.
- Serve hot with any kind of korma or sauce of your choice!!!
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SPROUTED WHOLE GREEN GRAM FRIED RICE
This recipe is easy to prepare and healthier too..To sprout the green gram,soak it for some 10 hours and then drain it in a pure muslin cloth,tie it and keep it hanged for a day.Sprinkle a little water in between and you can get sprouts for this rice!
Now a days we can easily get these sprouted green gram in the groceries....Can use that too..!
Ingredients
| Sprouted whole green gram | 1 cup |
| Spring onion | 1 small bunch |
| Capsicum,chopped finely | 1 no. small |
| Onion,chopped finely | 1 no. small |
| Cabbage,chopped finely | 1 cup |
| Sugar | 1 tsp |
| Basmati rice | 1 cup |
| Soya sauce | 3/4 tsp |
| Pepper powder(white or black) | 1/2 –3/4 tsp |
| Salt | As needed |
| Olive oil | 2 tblsp |
| Green chilli | 2 nos. |
| Ginger,finely chopped | 1 tsp |
Method:
- Soak rice for 10 minutes.
- Cook and cool down the rice and keep aside.
- Cut onion and also the white part of spring onion,cabbage,capsicum finely and cut the green part of the spring onion into 1 inch pieces.
- Grind ginger and green chilies into coarse paste.
- Heat a broad kadai with oil and first add the ginger-chillie paste.
- After a minute,add sugar,onion,capsicum,cabbage and lastly the green gram sprouts one by one in order,frying each for a minute.
- Lastly add spring onion,salt,white pepper powder,soya sauce and lastly cooled rice.
- Stir well till the rice gets heated.
- Serve hot with any kind of korma or sauce of your choice!!!
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Friday, October 12, 2007
This brinjal gothsu recipe,I learnt from my MIL, my hubby like this coz brinjal is in ground form in this.
(Picture updated)
(Picture updated)
Ingredients
- Brinjal - 5-6 nos
- Tamarind - Small berry size
- Small onion - 14-16 nos
- Curry leaves - 1 spring
- Coriander leaves - For garnishing
- Turmeric powder - 1/4 tsp
- Salt - as needed
- Sesame oil - 1 tblsp
To Grind
- Dry coriander - 1 tblsp
- Red chillies - 5-6 nos.
To temper
- Mustard,Urad dal,channa dal - Each 1 tsp
- Oil - 2 tsp
- Asafoetida –1/4 tsp
Method
- Cut brinjal into pieces and boil them in enough of water till it gets cookked.
- Drain the water and keep aside for cooling
- Meanwhile chop the onions finely.
- Soak tamarind in water and extract tamarind juice.
- Heat kadai and roast the red chillies and coriander seeds till aroma rises and keep aside for cooling.
- Heat 2 tsp of oil to kadai and add all the tempering items followed by curry leaves and onion.
- Fry till onion turns transparent.
- Add a cup of water,salt ,turmeric powder and the tamarind extract, boil for 4 minutes.
- Meanwhile,Grind the roast chillies and coriander seeds to fine powder,keep aside.
- Grind the cooked brinjal to a paste and add it to the boiling water,stir well.
- Add some more water if needed and bring to boil.
- Lastly add the ground masala powder,and boil till a sambhar consistency reaches.
- Just before serving add the sesame oil and mix well.
- Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!
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BRINJAL GOTHSU/ KATHIRIKAI GOTHSU | BRINJAL RECIPES | SIDE DISH FOR IDLI DOSA
This brinjal gothsu recipe,I learnt from my MIL, my hubby like this coz brinjal is in ground form in this.
(Picture updated)
(Picture updated)
Ingredients
- Brinjal - 5-6 nos
- Tamarind - Small berry size
- Small onion - 14-16 nos
- Curry leaves - 1 spring
- Coriander leaves - For garnishing
- Turmeric powder - 1/4 tsp
- Salt - as needed
- Sesame oil - 1 tblsp
To Grind
- Dry coriander - 1 tblsp
- Red chillies - 5-6 nos.
To temper
- Mustard,Urad dal,channa dal - Each 1 tsp
- Oil - 2 tsp
- Asafoetida –1/4 tsp
Method
- Cut brinjal into pieces and boil them in enough of water till it gets cookked.
-
- Drain the water and keep aside for cooling
- Meanwhile chop the onions finely.
-
- Soak tamarind in water and extract tamarind juice.
- Heat kadai and roast the red chillies and coriander seeds till aroma rises and keep aside for cooling.
- Heat 2 tsp of oil to kadai and add all the tempering items followed by curry leaves and onion.
- Fry till onion turns transparent.
- Add a cup of water,salt ,turmeric powder and the tamarind extract, boil for 4 minutes.
-
- Meanwhile,Grind the roast chillies and coriander seeds to fine powder,keep aside.
- Grind the cooked brinjal to a paste and add it to the boiling water,stir well.
-
- Add some more water if needed and bring to boil.
- Lastly add the ground masala powder,and boil till a sambhar consistency reaches.
- Just before serving add the sesame oil and mix well.
- Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!
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Tuesday, October 9, 2007
(updated picture on 18-6-‘11)
INGREDIENTS
- Baby corn -- 12-15 nos.
- Garam masala powder -- 1/2 tsp(Optional)
- Red chilli powder or sambar powder – 1 tsp
- Turmeric powder -- 1/4 tsp
- Oil,ghee mixed -- 2 tblsp (or less according to your concern.)
- Coriander leaves -- for garnishing
- Onions -- 1 Big (fry in oil)
- Tomato -- 2 Medium
- Ginger -- a Small piece
- Garlic -- 2 small cloves
- Green chillies – 2-4
- Coconut -- 1 1/2 tblsp(optional)
- Cashew nut – 10-12 nos
- Fennel seeds -- 1/2 - 1 tsp
- Bay leaf – 1(optional)
- Elachi - 1
- Cinnamon - small piece
- Cloves – 2
- Cut baby corn to your desired shape..and pressure cook for 3 whistles and keep aside.
- Fry the cubed onions in a tsp of ghee/oil and grind it along with tomatoes,green chillies,ginger and garlic.(you can also substitute ginger and garlic with 1 tsp of ready made ginger garlic paste...)
- Heat the kadai with oil,ghee and add the tempering items followed by the above ground paste..
- Add turmeric,salt and garam masala powder,red chilli powder and mix well.
- Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai..(can stir it occasionally ,but take care not to burn..)
- Mean while grind cashew,coconut and fennel seeds to a smooth paste and add it and fry till oil separates(2 mins).
- Add the cooked baby corn and add water/milk, little by little to make it to a gravy and bring to boil in medium low flame.No high flame as there are chances of curdling of milk.
- Garnish with chopped coriander leaves and serve with chapati or fried rice..
- You can also add panner cubes in this just like in Kribha's baby corn paneer curry...
- Add paneer just 1 minute before you put off the stove.
- If you are adding paneer, immerse paneer cubes in hot water and just the moment you are going to add,drain the water and add it to korma..! Do not boil after u add paneer for more time,just bring to boil.
BABY CORN KORMA/ MASALA | BABY CORN RECIPES
(updated picture on 18-6-‘11)
INGREDIENTS
- Baby corn -- 12-15 nos.
- Garam masala powder -- 1/2 tsp(Optional)
- Red chilli powder or sambar powder – 1 tsp
- Turmeric powder -- 1/4 tsp
- Oil,ghee mixed -- 2 tblsp (or less according to your concern.)
- Coriander leaves -- for garnishing
- Onions -- 1 Big (fry in oil)
- Tomato -- 2 Medium
- Ginger -- a Small piece
- Garlic -- 2 small cloves
- Green chillies – 2-4
- Coconut -- 1 1/2 tblsp(optional)
- Cashew nut – 10-12 nos
- Fennel seeds -- 1/2 - 1 tsp
- Bay leaf – 1(optional)
- Elachi - 1
- Cinnamon - small piece
- Cloves – 2
- Cut baby corn to your desired shape..and pressure cook for 3 whistles and keep aside.
- Fry the cubed onions in a tsp of ghee/oil and grind it along with tomatoes,green chillies,ginger and garlic.(you can also substitute ginger and garlic with 1 tsp of ready made ginger garlic paste...)
-
- Heat the kadai with oil,ghee and add the tempering items followed by the above ground paste..
-
- Add turmeric,salt and garam masala powder,red chilli powder and mix well.
-
- Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai..(can stir it occasionally ,but take care not to burn..)
- Mean while grind cashew,coconut and fennel seeds to a smooth paste and add it and fry till oil separates(2 mins).
-
- Add the cooked baby corn and add water/milk, little by little to make it to a gravy and bring to boil in medium low flame.No high flame as there are chances of curdling of milk.
-
- Garnish with chopped coriander leaves and serve with chapati or fried rice..
-
-
- You can also add panner cubes in this just like in Kribha's baby corn paneer curry...
-
- Add paneer just 1 minute before you put off the stove.
- If you are adding paneer, immerse paneer cubes in hot water and just the moment you are going to add,drain the water and add it to korma..! Do not boil after u add paneer for more time,just bring to boil.
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