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Sunday, October 26, 2008
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...
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!
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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:
- Peel the potato skin,wash and cut into 1 inch pieces as shown in the picture.Keep immersed in water till you use.
- Cut onion length wise and keep aside.
- Grind the ingredients under the "To Grind" table ,without adding water.
- Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
- Then add the cut potatoes,salt and turmeric and fry in medium flame for 2-3 minutes.
- Add the ground masala powder and add enough water to the potato to get cooked.
- Mix well and cook cover with a lid in a medium flame,till the potato gets cooked.Keep turning in between to avoid burning.
- After potato gets cooked,fry till water evaporates completely and curry should be dry.
- If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice!
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...
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!
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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:
- Peel the potato skin,wash and cut into 1 inch pieces as shown in the picture.Keep immersed in water till you use.
- Cut onion length wise and keep aside.
- Grind the ingredients under the "To Grind" table ,without adding water.
- Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
- Then add the cut potatoes,salt and turmeric and fry in medium flame for 2-3 minutes.
- Add the ground masala powder and add enough water to the potato to get cooked.
- Mix well and cook cover with a lid in a medium flame,till the potato gets cooked.Keep turning in between to avoid burning.
- After potato gets cooked,fry till water evaporates completely and curry should be dry.
- If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice!
Friday, October 24, 2008
Tuesday, October 21, 2008
(Picture updated)(December 1,2009)
INGREDIENTS:
| Wheat flour | 1 cup |
| Rice flour | 2 tblsp |
| Jaggery | 1/2 cup to 3/4 cup |
| Banana | 1 small(mashed well) |
| Elachi | 1 no.(crushed) |
| Cooking soda | A pinch |
| Oil | For frying |
| Salt | A big pinch |
METHOD:
2. The consistency should be thick like vada batter.
3. 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
4. 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!
Fluffy appams are ready!
- 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
- Updated,Edited to add :But for best shapes like the one in updated picture,keep little oil (more than needed for shallow frying(1/4 th of kadai) and use a deep curved laddle (kuzhi karandi) and pour one at a time.
- 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.
APPAM WITH WHEAT FLOUR
(Picture updated)(December 1,2009)
INGREDIENTS:
| Wheat flour | 1 cup |
| Rice flour | 2 tblsp |
| Jaggery | 1/2 cup to 3/4 cup |
| Banana | 1 small(mashed well) |
| Elachi | 1 no.(crushed) |
| Cooking soda | A pinch |
| Oil | For frying |
| Salt | A big pinch |
METHOD:
2. The consistency should be thick like vada batter.
3. 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
4. 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!
Fluffy appams are ready!
- 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
- Updated,Edited to add :But for best shapes like the one in updated picture,keep little oil (more than needed for shallow frying(1/4 th of kadai) and use a deep curved laddle (kuzhi karandi) and pour one at a time.
- 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.
Sunday, October 19, 2008
BABYCORN PULAO RECIPE
Friday, October 17, 2008
INGREDIENTS:
| Keerai /spinach | 1 bunch |
| Toor dal | 1/2 cup |
| Sambhar powder | 1 & 1/2 tsp |
| Tamarind | 1 gooseberry sized |
| Small onion | 12-15 nos. |
| Green/red chilies | 4-5 nos. |
| Turmeric | 1/4 tsp |
| Salt | As needed |
TO TEMPER:
| Oil | 1 1/2 tsp |
| Fenugreek seeds | 1/4 tsp |
| Asafetida | 1/4 tsp |
| Mustard | 1 tsp |
| Jeera | 1/2 tsp |
METHOD:
- 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.
- Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
- After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
- 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!
Serve with rice and ghee on top of it..
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.
KEERAI SAMBAR RECIPE
INGREDIENTS:
| Keerai /spinach | 1 bunch |
| Toor dal | 1/2 cup |
| Sambhar powder | 1 & 1/2 tsp |
| Tamarind | 1 gooseberry sized |
| Small onion | 12-15 nos. |
| Green/red chilies | 4-5 nos. |
| Turmeric | 1/4 tsp |
| Salt | As needed |
TO TEMPER:
| Oil | 1 1/2 tsp |
| Fenugreek seeds | 1/4 tsp |
| Asafetida | 1/4 tsp |
| Mustard | 1 tsp |
| Jeera | 1/2 tsp |
METHOD:
- 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.
- Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
- After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
- 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!
Serve with rice and ghee on top of it..
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.
Thursday, October 9, 2008
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.
Ingredients:
Ingredients:
| Cauliflower | 1 big flower |
| Onion | 1 nos |
| Tomatoes | 2 nos |
| Green Peas(I used Frozen) | 1/4 cup |
| Turmeric powder | 1/4 teaspoon |
| Oil | 3 tblsp/as needed |
| Salt | As needed |
For Grinding:
| Coconut | 4 tblsp |
| cashew | 5 nos. |
| onion | 1 chopped |
| Fried gram dal or Peanuts | 1 tblsp |
| Garlic | 4 flakes |
| Elachi | 2 nos. |
| cinnamon | 1/2 inch piece |
| cloves | 2 nos. |
| Green chillies | 3 nos. |
| Red chillies | 3 nos. |
| Dry coriander seeds | 1 tsp |
Method:
- Cut onion lengthwise and finely chop tomatoes.
- Grind all the ingredients under "to Grind" table,to a smooth paste and keep a side.
- Split cauliflower into required sized pieces and boil it with green peas in salt,turmeric added water,till 3/4th done and keep aside.
- Heat a kadai with oil and fry onions to golden brown and then add chopped tomatoes and salt.
- 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.
- Add cauliflower and cooked green peas and fry for a minute .
- Add required water and bring it to boil and cook in low flame for 2-3 minutes.
CAULIFLOWER PEAS KORMA RECIPE (STEP BY STEP PICTURES)
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.
Ingredients:
Ingredients:
| Cauliflower | 1 big flower |
| Onion | 1 nos |
| Tomatoes | 2 nos |
| Green Peas(I used Frozen) | 1/4 cup |
| Turmeric powder | 1/4 teaspoon |
| Oil | 3 tblsp/as needed |
| Salt | As needed |
For Grinding:
| Coconut | 4 tblsp |
| cashew | 5 nos. |
| onion | 1 chopped |
| Fried gram dal or Peanuts | 1 tblsp |
| Garlic | 4 flakes |
| Elachi | 2 nos. |
| cinnamon | 1/2 inch piece |
| cloves | 2 nos. |
| Green chillies | 3 nos. |
| Red chillies | 3 nos. |
| Dry coriander seeds | 1 tsp |
Method:
- Cut onion lengthwise and finely chop tomatoes.
- Grind all the ingredients under "to Grind" table,to a smooth paste and keep a side.
- Split cauliflower into required sized pieces and boil it with green peas in salt,turmeric added water,till 3/4th done and keep aside.
- Heat a kadai with oil and fry onions to golden brown and then add chopped tomatoes and salt.
- 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.
- Add cauliflower and cooked green peas and fry for a minute .
- Add required water and bring it to boil and cook in low flame for 2-3 minutes.
I don't know how exactly people call this in English...I think its called elephant yam .Its smaller in size like potatoes...Here's the picture...
This kizhangu have a tendency to give you a itchy feeling in your tongue,when eaten.But proper cooking removes that tendency...My mother,MIL says...buy this and keep it for @least 2 weeks before cooking,which also helps.When we are cooking , we have to use correct proportion of lemon juice/tamarind extract.
But its very good for our health...like its good for curing loss of appetite,bleeding piles,constipation....So here's the recipe.
INGREDIENTS:
| Pidi karunai kizhangu | 8-10 nos. |
| Lemon/lime juice | 1 1/2 tsp |
| Onion | 1 no. |
| Green chillie | 4-5 nos. |
| Grated coconut | 3 tblsp |
| Oil | 2 tsp |
| salt | As needed |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
| Coconut oil | (Optional)1/2 tsp |
Method:
- Pressure cook the kizhangu upto 3 whistles.Cool down and peel off the skin and mash it with your hands.
- Add salt and lime juice and mix well,check for salt and keep aside.
- Chop the green chillies and onion.
- Heat a kadai and add oil,when hot add mustard,when it splutters,add urad dal, followed by curry leaves,green chillies and onion.
- Fry till onion turns transparent and light pink.
- Add the mashed kizhangu, kept aside.
- Fry till moisture evaporates...May take little long time...
- Lastly add coconut oil(If using) and grated coconut and mix well.
- Now transfer to the serving bowl!Its ready as an accompaniment for rice !
Now MEME that I kept pending for almost a month...,raaji as I told you this is just for you!!
7 Facts about me:
- I am a food lover,as I grew eating hot hot ,my mom's delicious cooking....still I hate to eat my own cooking
. - I have interest in music,I wish I could sing like Hariharan.....but I can still only enjoy his voice
- I can draw,paint a little...but now out of touch...
- I have interest to play badminton,volley ball....casually though I am not a champion in these games...just for fun
- I am very sensitive person,I cannot see any body ill,my darlings (hubby and my son) or my close relations,suffering ...even a cold....
. - I like to chat a lot...when I find time I will either call my friend sangeeta or call my parents,in-laws or any other relatives....so that my
feels light. - I sometimes feel to spend my free time ,something useful,like learning something....driving,photography.....but my laziness wins !!!!
Pidikarunai kizhangu podimas and MEME
I don't know how exactly people call this in English...I think its called elephant yam .Its smaller in size like potatoes...Here's the picture...
This kizhangu have a tendency to give you a itchy feeling in your tongue,when eaten.But proper cooking removes that tendency...My mother,MIL says...buy this and keep it for @least 2 weeks before cooking,which also helps.When we are cooking , we have to use correct proportion of lemon juice/tamarind extract.
But its very good for our health...like its good for curing loss of appetite,bleeding piles,constipation....So here's the recipe.
INGREDIENTS:
| Pidi karunai kizhangu | 8-10 nos. |
| Lemon/lime juice | 1 1/2 tsp |
| Onion | 1 no. |
| Green chillie | 4-5 nos. |
| Grated coconut | 3 tblsp |
| Oil | 2 tsp |
| salt | As needed |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
| Coconut oil | (Optional)1/2 tsp |
Method:
- Pressure cook the kizhangu upto 3 whistles.Cool down and peel off the skin and mash it with your hands.
- Add salt and lime juice and mix well,check for salt and keep aside.
- Chop the green chillies and onion.
- Heat a kadai and add oil,when hot add mustard,when it splutters,add urad dal, followed by curry leaves,green chillies and onion.
- Fry till onion turns transparent and light pink.
- Add the mashed kizhangu, kept aside.
- Fry till moisture evaporates...May take little long time...
- Lastly add coconut oil(If using) and grated coconut and mix well.
- Now transfer to the serving bowl!Its ready as an accompaniment for rice !
Now MEME that I kept pending for almost a month...,raaji as I told you this is just for you!!
7 Facts about me:
- I am a food lover,as I grew eating hot hot ,my mom's delicious cooking....still I hate to eat my own cooking .
- I have interest in music,I wish I could sing like Hariharan.....but I can still only enjoy his voice
- I can draw,paint a little...but now out of touch...
- I have interest to play badminton,volley ball....casually though I am not a champion in these games...just for fun
- I am very sensitive person,I cannot see any body ill,my darlings (hubby and my son) or my close relations,suffering ...even a cold.....
- I like to chat a lot...when I find time I will either call my friend sangeeta or call my parents,in-laws or any other relatives....so that my feels light.
- I sometimes feel to spend my free time ,something useful,like learning something....driving,photography.....but my laziness wins !!!!
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