Thursday, February 26, 2009
|Purple Cabbage||1 cup Chopped finely|
|Macaroni||1 fist full (or more also,as per wish)|
|Green chillies||3-4 nos.|
|Oil||1 tsp for cooking macaroni|
|Urad dal||1 tsp|
|Curry leaves||1 sprig|
- Chop cabbage, boil it adding salt and once get cooked strain and keep a side.(or steam cook)
- Boil macaroni in water with a tsp of oil added to it and cook for 8 minutes(or till done).Strain the macaroni once done and keep aside.You can also soak the macaroni for an hour in water (hot or plain water) and just drain it and add it to the poriyal lastly.
- Chop onion,green chilli ,grate coconut and keep aside.
- Heat oil in kadai and add mustard,urad dal followed by curry leaves.
- Add onion,green chillies fry till onion turns transparent.Then add cabbage and fry for 2 minutes.
- Lastly add macaroni,mix well and then coconut and fry for a minute.
- Transfer to the serving dish,enjoy as an accompaniment for rice!!
Friday, February 20, 2009
|Coriander leaves, chopped||2 cups|
|Green chillies||4 nos.|
|Lemon juice||from half lemon|
|Jeera(I dint add)||1 tsp|
|Salt & Water||As needed|
- Clean the coriander leaves,remove the root part and grind all the ingredients except lemon juice to make into a smooth chutney.( you can use the stem part of the coriander also)
- Add water when grinding as needed. Lastly mix with lemon juice and transfer to an air tight container and store in fridge..Enjoy when needed!!
Sunday, February 15, 2009
|(Palak poori-Updated Pictre)|
This is also a recipe I learnt from my friend Sangeeta....Enjoy the recipe :) !!!
|Palak/Spinach(stem removed and chopped)||1 cup tightly packed|
|wheat flour||1 1/2 cups|
|Green chilies||4-5 nos.|
- Saute the palak leaves,little till the reduce in volume(say for a minute or two).
- Cool down and grind it with green chillies and water till smooth.
- Take the flour and add salt,ajwain to it and this ground spinach and make to a smooth dough,as we make for pooris.(Add water little as needed).
- Make small balls and roll into pooris as we do for the ordinary pooris.
- Deep fry in hot oil.(Keep in Medium flame)
- Serve with Boondhi raita!
|(Palak poori-Updated Pictre)|
|Kara boondhi(I used Haldiram's)||1/2 cup|
|Red chilli powder||1/4 tsp|
|coriander leaves||for garnishing|
|Mustard (optional)||for tempering|
|salt & water||as needed|
- Soak the boondhis in hot water for 15 minutes.(till the boondhis blow up..I.e.. till they are soft)
- Mix salt,asafetida in curd,temper if desired.
- Mix the soaked boondhis gently in the curd.Now its ready! Is it not cool! But tastes like heaven!
Friday, February 13, 2009
I was not aware of this fine vermicelli until one day my friend S told about it...Its finer than our usual vermicelli .We get this kind in Singapore in Mustafa .. (Available in chennai too..). When my in-laws came here for a visit,I made this for New year,they all liked so much! . I have here given the recipe of payasam made in MW,think its easy enough to relate this in stove top method as well.
|Fine vermicelli||1/2 cup|
|Sugar||Little more than 1/4 cup|
- Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and Microwave in high for 2 min,stir in in between.
- Heat little milk till warm and soak the saffron in it,keep aside.Soak pistachios in water and remove the outer skin and chop this and cashews into pieces.
- Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.
- Add enough water(to immerse it completely) to the roasted vermicelli and cook in microwave high for 3 minutes till soft and tender.
- Add the sugar,mix well and microwave in high for 4 mins,stirring in between once.
- Add milk lastly along with elachi powder,pista,cashews and saffron dissolved in milk.
- Stir well and boil for 3-4 min stirring in between. (If the payasam tends to be too thick,add more milk,this payasam turns to be thick when cold,so add accordingly)
8.Stir well and give Payasam is ready! Serve hot or cold as per ur choice!
Friday, February 6, 2009
Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra...Its made out of green moong and little rice and it should be thin by the original recipe...I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!
Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great combination and just made for each other!
Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai ,which both me and my hubby like :)
Coconut chutney - Ginger flavored
I am sending this to the event, Made for each other , event hosted by Rathna of Asvadha.Thanks for hosting the event Rathna!
Monday, February 2, 2009
When I decided to host the event for Srivalli's Microwave Easy Cooking,even I could not find a theme for the month,then Srivalli,herself suggested me the theme and I was thinking,paneer is a bit tough choice,still no other go! Any ways,its great that, many of you have thought so hard and put your efforts,to try/cook in microwave!
I first saw microwave oven only after my marriage,at my MIL's place...Infact she is the inspiration for me,she tries many dishes,that they show in cookery shows,being a south Indian,basically our style of cooking...And also,who ever,relatives,friends come,they will be surprised that my MIL uses microwave oven...As she has so many cool gadgets, her microwave cooking starts from Corn flour halwa-which is the most famous amongst the visitors....,then rice varieties,fry papad,cook potatoes,make breakfast like steaming idlies,stuffed idiyappam(Another hit among us)-she has an idly steamer specific for this....,upma,sakkaraipongal,,payasam...not to mention her cooking of Corn in it!!!
But inspite all these,my FIL says,she put sambraani for oven - means she doesnt uses efficiently! I will be thinking in my mind,aaha...then what about me...:)
But there are some thing I learnt,that one should not be afraid to use microwave oven...there are so many cookbooks available,so easily you can follow the instructions and learn how to make different dishes in it..
Now coming to the round up,I specially appreciate and thank the friends,who spent there time to try a dish in microwave oven,using paneer and sending over here:)
13.Hema from Adlak's Tiny World sent me the maximum no.of entries Just for me:)
15. And Adding up my entry for the event,Microwave Butter paneer Masala!
Hope who ever participated in the event had fun and have fun in roundup too!
If anything to edit in link,missed something,any clarifications please send in me a mail!