Sunday, October 26, 2008

POTATO CURRY

Hope you all friends had a safe and great Diwali! Here's some of the Diwali day photos to share with you.I made Chakli, Sev/Ompodi,Thenkuzhal( its a kind of murukku), and in sweets-Badhusha and Gulab Jamoons...
image image
image image
And now, coming to the post ! This curry is different from the usual potato curry we make and this one uses freshly ground masala.My mother-in-law learnt this recipe from a Cookery show and she makes this very often.This is very flavorful one...Try this you will surely like!
Potato curry

Ingredients:

Potato 2 nos. (Big)
Onion 1 no.(Big)
Turmeric 1/8 tsp
Curry leaves 1 sprig
Salt As needed
Coconut oil 1 tsp (optional)

To Grind:


Garlic 2 nos. 
Coriander seeds 1/2 tblsp
Coconut 2 tblsp
Red chillies 3-4 nos.
Black pepper whole 1/2 tsp
Jeera 1/2 tsp

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp

Method:

  1. Peel the potato skin,wash and cut into 1 inch pieces as shown in the picture.Keep immersed in water till you use.
    DSC_0343
  2. Cut onion length wise and keep aside.
  3. Grind the ingredients under the "To Grind" table ,without adding water.
    Coriander,coconut,red chillies,pepper,jeera Powdered
  4. Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
    Fry till transparent
  5. Then add the cut potatoes,salt and turmeric and fry in medium flame for 2-3 minutes.
  6. Add the ground masala powder and add enough water to the potato to get cooked.
    Potato,turmeric,salt added Cook with masala and water
  7. Mix well and cook cover with a lid in a medium flame,till the potato gets cooked.Keep turning in between to avoid burning.
  8. After potato gets cooked,fry till water evaporates completely and curry should be dry.
    Dry
  9. If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice!
    Ready
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Friday, October 24, 2008

Wishes

Dear Friends,

DSC_0271

Meet you all after Deepavali!

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Tuesday, October 21, 2008

Wheat flour appam recipe | How to make instant wheat flour appam

Wheat flour appam is mostly made for festivals like Ganesh chaturthi, Krishna Jayanthi and karthigai deepam. Its very easy to make and delicious too with flavorful wheat flour and jaggery in it. You can make it for snacks too. Sometimes I feel like eating sweet made out of jaggery,this version of appam made with wheat flour gives me a quick fix for that....Simple ingredients and very easy to make also,that satisfies your taste buds!
Wheat flour appam

Check out my other Karthigai deepam recipes

karthigai pori, nel pori urundai arisi pori urundai kadalai urundai Rava paniyaram nei appam Millet sweet paniyaram Milagu jeeraga adai payasam recipes

Now let's see how to prepare wheat flour appam


Wheat flour appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 4

Ingredients

Wheat flour - 1 cup

Rice flour - 2 tblsp

Jaggery - 1/2 cup to 3/4 cup

Banana, mashed - 1/2 cup

 Cardamom - 1 

Cooking soda - A pinch

Oil - For frying

Salt - A big pinch


How to make wheat flour appam method

  1. First powder the jaggery and mix all the ingredients wheat flour, rice flour, mashed banana, cooking soda, cardamom and salt with water.
  2. Wheat flour appam recipe step 1
  3. The consistency should be thick like vada batter.
  4. Wheat flour appam recipe step 2
  5. Heat oil in kadai, when hot, pour the batter with help of a ladle. Perfect heat of oil can be known by, as you pour the batter, appam should not settle down,but should come up
  6. Wheat flour appam recipe step 3
  7. Keep in low medium flame when you cook to ensure even cooking,without burning. Fry till golden brown and drain from oil to kitchen towel and enjoy!
  8. Wheat flour appam recipe step 4

NOTE

  • You can substitute wheat flour with maida/all purpose flour.
  • You can also substitute jaggery with sugar.
  • If you feel/doubt jaggery having any impurities,melt it with little water in stove,and filter it.then add the wheat flour to itand make batter,adjust water proportion.
  • Can fry more than one at a time,depending upon the amount of oil we keep for frying
  • Adding banana give a nice flavour and softness to the appam,but it can be omitted too.(In my opinion,if we omit banana,the softness reduces,but you get the full flavour of wheat flour,so its up to you)!
  • You can fry in ghee,which will give an excellent taste.

Fluffy appams are ready!

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Sunday, October 19, 2008

Baby corn pulao recipe | Baby corn recipes

baby-corn-recipes
Baby corn pulao recipe - with coriander, ginger, garlic ground to give a great flavor and cooking in coconut milk gives a great taste! This is a simple yet wonderful recipe using baby corn,...I am using Baby corn, but you can also try this with sweet corn. The coconut milk in this recipe makes it really flavorful and delicious. In few easy steps this is an easy one pot meal, perfect for lunch box and for lazy weekends. Yet special and delicious.

Baby corn pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    Serves: 2

Ingredients

Basmati rice - 1 cup

baby corn - 10-12

Onion - 1

Coconut milk(thin) - 2 cups

Bay leaf - 1

Turmeric powder - as needed

Cinnamon - 1 inch piece

Cloves - 1

Ealchi - 1

Salt - As needed

Oil/ghee - 2 tbsp


To Grind

coriander leaves - 1/2 bunch

Garlic,small variety - 5

Ginger - 1/4 inch piece

Grated coconut(optional) - 2 tbsp

Green chilli - 4

Garam masala powder - 1/4 tsp


METHOD:

  1. Soak rice for at least  1/2 hour before preparing any rice dishes like this. The more you soak, the more soft the gains will be and you can use less water ratio for cooking it.
  2. Cut onion to length wise and cut baby corn into bite size pieces. Pressure  upto 3 whistles. If you slice them thinly into circles or diagonally, then no need to pressure cook. 
  3. Grind all the ingredients under "to grind" table to a smooth paste with less water.
  4. baby1
  5. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.Then add the onions,fry till pinkish,then add the baby corn,ground masala and fry till raw smell disappears.Add the soaked rice and fry for a minute.
  6. baby2
  7. Then add coconut milk( I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups- you can reduce the water quantity to 1 & 1/2 cups.). Add salt and mix well and cook covered in lowest flame, without pressure regulator for 12 minutes.Or in medium flame give 2 whistles. 
  8. baby3
Now pulav is ready and serve hot with onion raita or raita of your choice!

baby-corn-pulao

I am sending this pulav to my dear friend Srivalli of cooking for all seasons ,for the event  Rice Mela!

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Friday, October 17, 2008

Keerai sambar recipe | South Indian sambar recipes

Keerai Sambar Recipe
Keerai sambar is one of our family favorite. Both at mom's place and in-law's place. Initially I never got a hold on this sambar and got it very runny, then later by experience realized that keerai will leave water and have to be careful while adding water. And usually add more dal, sambar powder to make it thicker and spicier otherwise it will be bland.

Keerai sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    Serves: 4

Ingredients

Keerai /spinach - 1 bunch

Toor dal - 1/2 cup

Sambar powder - 1 & 1/2 tsp

Tamarind - 1 gooseberry sized

Small onion - 12

Green/red chilies - 5

Turmeric - 1/4 tsp

Salt - As needed


TEMPER:

Oil - 1 1/2 tsp

Fenugreek seeds - 1/4 tsp

Asafetida - 1/4 tsp

Mustard - 1 tsp

Jeera - 1/2 tsp


METHOD:

  1. Pressure cook toor dal,keep aside and extract tamarind juice.Peel of small onions and slit green chilies.Clean the keerai by washing it well 2-3 times and chop it...not too fine.Heat a kadai with oil and add the items under To Temper table in order.Then add onions and green chillies and fry till onions turn golden brown.
  2. DSC_0560DSC_0565
  3. Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
  4. DSC_0567DSC_0571
  5. After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
  6. DSC_0572DSC_0574
  7. Boil till keerai gets cooked,check the stem for doneness.Lastly add toor dal and boil for 2 minutes and now keerai sambhar is ready!
  8. DSC_0575DSC_0576

NOTE

  • We can use any variety of keerai...
  • I have used the stem too,you can use leaves alone..
  • Water should be added carefully-very less,since this sambar should be bit thicker in consistency than our usual sambars.
Serve with rice and ghee on top of it..
Keerai-sambar-1

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Thursday, October 9, 2008

Cauliflower peas kurma recipe

cauliflower+peas+kurma-recipe
This recipe is in my hand written cookbook,which I had written before my marriage.So I don't  know the source of this recipe...but It comes out really nice. While you cook this, your family and even neighbours will ask you what you are cooking! That much flavourful, spicy kurma recipe.
cauliflower-peas-kurma-recipe


Cauliflower peas kurma recipe

Recipe Cuisine: Indian  |  Recipe Category: side dish
Prep Time20 mins     |  Cook time: 25 mins     Serves: 2

Ingredients


Cauliflower - 1 big flower

Onion - 1 

Tomato - 2 

Green Peas(I used Frozen) - 1/4 cup

Turmeric powder - 1/4 teaspoon

Oil - 2 tbsp/ as needed

Salt - As needed


For Grinding

Coconut - 1/4 cup

cashew - 5 

onion - 1 chopped

Fried gram dal or Peanuts - 1 tbsp

Garlic - 4 flakes

Cardamom - 1 

cinnamon - 1/2 inch piece

cloves - 1

Green chillies - 3 

Red chillies - 3 

Dry coriander seeds - 1 tsp


Method

  1. Cut onion lengthwise and finely chop tomatoes. Grind all the ingredients under "to Grind" table,to a smooth paste and keep a side.
  2. Grinding ingredientsground paste
  3. Split cauliflower into required sized pieces and boil it with green peas in  salt,turmeric added water,till 3/4th done and keep aside.
  4. Boiled cauliflower and peas
  5. Heat a kadai with oil and fry onions to golden brown and then add chopped tomatoes and salt.
  6. Fried onionTomato mushy
  7. After the tomatoes get mushy, add the ground paste and fry in a low flame, till oil leaves the sides of the pan and raw smell disappears.
  8. Mix masalaOil seperated from masala
  9. Add cauliflower and cooked green peas and fry for a minute .
  10. 1-cauliflower-peas-kurma
  11. Add required water and bring it to boil and cook in low flame for 2-3 minutes.
  12. Added  masalaBoiling

Garnish with fresh coriander leaves and serve with roti or  poori or parotta. I had with chapatis and poori for my kid.
cauliflower-peas-curry-recipe

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