Thursday, April 23, 2009

NAAN (WITHOUT YEAST) WITH ALOO GOBI

Naan-without-yeast
The first time when I tried making  naan at home,I took the recipe from my cookbook by Mallika badhrinath,and it had yeast in it.My hubby dint liked the smell of yeast,me neitherSick. May be I dint knew the right way of using it(but I used an active one,that's for sure!)
The next time,almost after 2 yearsRaised Eyebrow,I tried out the same recipe,omitting the yeast part. It came out quite good! DancingI thought of sharing with you all!
 
Aloo gobi I tried after I got the recipe from my friend S.It tastes great with this Naan.

 

Now Coming to the recipe of Aloo gobi

(Pictures Updated) Aloo-gobi

 

Ingredients:

Potato 2 nos.
cauliflower 15 bit size florets
Onion 1 no.
Tomato 1 no. medium
redchilli powder 1 tsp
Turmeric 1/4 tsp
Jeera 1 tsp
Coriander leaves 2 tbsp Chopped
Oil/Ghee 1 1/2 tblsp
Salt as needed

Method:

  1. Microwave potatoes in high for 2 minutes,and peel off the skin and cube it and keep aside.( potatoes should be only 3/4 th cooked) Parboil cauliflower in salt added water and drain the water and keep aside. Cut onion length wise and cube the tomatoes.
  2. Heat kadai and add oil/ghee and when hot splutter cumin.Add onion and fry till transparent,add the tomatoes,red chilli and turmeric powders and fry for a minute.
    a1-horz
  3. Then add the potato,cauliflower,coriander leaves and sprinkle salt and little water and mix well.Cook covered till the cauliflower and potato becomes soft but not gooey and absorbs the masla.(mix in between once/twice)By this time,the tomatoes would have given a coat to the aloo and gobi. Transfer to the serving bowl and garnish with coriander leaves.
    a2-horz

Transfer to the serving bowl and garnish with coriander leaves.

Aloo-gobi-recipe

 

Naan:

 

naan-with-aloo-gobi
 

Ingredients:

Maida/All pupose flour 2 cups
Fresh thick curds 1/2 cup
Milk,warm 1/2 cup
Sugar 1/2 tsp
Salt 1 tsp
Baking powder 3/4 tsp
Cooking soda 3/4 tsp
Melted Ghee/Butter 4 tsps

 

Method:

  1. Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the seived flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent.
    n1-horz
  2. Mix well after a minute,gather the flour with your finger tips and dont knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball.
    n2-horz
  3. the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly I dont know) Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan.
    n3-horz
  4. Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot.! I served with aloo gobi Angel 

    It is coming very very soft and please do try it and tell me how it came!!!

Naan-recipe

Break!! I am taking a short break for 2 weeks,see u all after May 10th! Happy

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Tuesday, April 21, 2009

BABY CORN MANCHURIAN – TRIED,TASTED

             My kid loves baby corn a lot! So I am always in search for recipes using baby corn. I have tasted baby corn manchurian in restaurants and always wanted to try at home! When I googled for images,I got attracted by the picture of Nag’s Baby corn Manchurian. So I decided to try and she too have adapted the recipe from her sister,so double the assurance. I already once have tried Gobi manchurian and today I tried the baby corn version. Since it was tasting awesome,I thought I will have this recipe in my blog too..:)

            Since I wanted my baby corn in a softer side,I just pressure cooked it till 3 whistles. Other wise I followed her recipe,other than few measures that I changed according to my taste. I did used a sprig of cilantro leaves,since I like it that way.

DSC_2468 

Ingredients:

For deep frying:

Baby corn 12 nos,cut in to two and pressure cooked
Maida/all purpose flour 4 tblsp
Corn flour 2 tblsp
Ginger garlic paste 1 tsp
Red chilli powder 1 tsp
Salt As needed
Oil For deep frying

Others:

Ginger garlic paste 1 tsp
Onion 1
Capsicum 1
Green chillies 2 nos.
Cilantro/Coriander leaves 1 1 sprig
Spring onion 1/2 bunch
Red chilli powder/pepper powder 1 tsp( I used red chilli powder here)
Chilli sauce 1 tsp
Soya sauce 2 tsp ( Use more if u need)
Corn flour 1 tsp dissolved in 1/2 cup water
Salt as needed

Method:

  1. Mix cooked baby corn,salt,redchilli powder,ginger garlic pate and the flours,with sufficient water,the corn should be coated well with the batter.
  2. Deep fry till golden brown and keep aside.
  3. Cut onion,capsicum into cubes or length wise as per ur wish.
  4. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion)
  5. Heat a broad pan with oil and add ginger garlic paste followed by onion,green chillies and fry till onion turns transparent and then add capsicum and fry for a minute.
  6. Add the sauces,salt,red chilli powder and fry for a minute in high flame.
  7. Add the fried baby corn with chopped coriander leaves and spring onion and mix well.
  8. Now add the corn flour dissolved in water in a sprinkled manner and stir well,till you get a juicy baby corns covered in this sauce evenly!
  9. Decorate with spring onions,chopped and enjoy as a starter or side for fried rice!!

DSC_2473

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Sunday, April 12, 2009

PARUPPU THOGAYAL , TOMATO RASAM

paruppu thogayal:

               This is how my mom and mom-in-law makes paruppu thogayalHappy. Usually paruppu thogayal will be in the menu if they make vatral kuzhambu...which is the best comboLove Struck.

               My mom-in-law makes another variety of paruppu thogayal,which uses moong dal and coconut...Cool,which I will blog some other time.

              Till I got married my mom used to grind this in ammi kallu...Raised Eyebrow which,tastes the best!But now a days,we use mixer for grinding.

Paruppu Thogayal

Ingredients:

Thoor dal/Thuvaram paruppu 1/2 cup
Red chillies 3 nos
Garlic(small variety) 3 flakes
Salt As needed
Oil few drops(for frying,optional)

Method:

  1. Fry dhal with red chillies,with little oil till golden brown.
    DSC_2412

2. Cool down and grind it to a coarse paste with added salt,peeled garlic(i used small variety,use only one if u use the big flakes) and required.

3.To eat with rice,mix this paste with rice and little sesame oil or you can have as an accompaniment for vatral kuzhambu rice or curd rice!.

You can add 2 tblsps of coconut while grinding,that will give you an enhanced taste!

TOMATO Rasam:

        I ate tomato rasam at Sangeeta's place first and liked very much,the tangy taste and flavor of tomatoDrooling.Then I decided to try on my own as I usually make garlic rasam and paruppu rasam always!Hypnotized. Then I made some changes according to my convenience and taste and now a days I like this very much!

DSC_2441

Ingredients:

Red ripe tomatoes 3 nos.,big
Tamarind extract 1 tblsp (thick)
Rasam powder 1/2 tblsp aprox.
Curry leaves 1 sprig
Coriander leaves 1-2 tblsp
Salt As needed
Sugar 1/2 tsp

To temper:

Mustard 1 tsp
Red chillies 2-3 nos.
Jeera 1 tsp
Curry leaves 1/2 tsp
Ghee 2 tsp

Method:

  1. Soak tamarind in hot water and extract the juice and keep aside.
  2. Chop the tomatoes and keep aside.
  3. Heat kadai and temper with the tempering items,given in the "To Temper" table.
    DSC_2413
  4. Add the chopped tomatoes to it,with salt and fry for 4-5 minutes in medium flame.
     DSC_2414 DSC_2427
  5. After it become mushy and the raw smell goes,add 3 cups water,curry leaves torn and the tamarind extract.
    DSC_2430
  6. Boil for 4-5 minutes.
  7. Lastly add the rasam powder,sugar and just boil for a minute or two.
    DSC_2433 DSC_2436
  8. Garnish with coriander leaves and serve hot with rice or just enjoy as soup!!

100ND40X5

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Tuesday, April 7, 2009

DOUBLE BEANS CURRY

             Another recipe I learnt from my MIL..Similar to this one!!

DSC_2396

Ingredients:

Double beans 1/2 cup
Onion 1 no.
Turmeric 1/8 tsp
Curry leaves 1 sprig
Salt As needed
Coconut oil 1 tsp (optional)

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

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp

Method:

  1. Soak the double beans overnight and pressure cook the next day,for 3-4 whistles.
    DSC_2374
  2. Cut onion length wise and keep aside.
  3. Grind the ingredients under the "To Grind" table,to a powder. 
    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 cooked beans,salt and turmeric and fry in medium flame for 2 minutes.
  6. Add the ground masala powder and add enough water to the beans to make a gravy.
  7. Mix well and cook in low flame,till the water completely evaporates.Keep turning in between to avoid burning.
  8. DSC_2383
  9. Fry till the masala turns golden brown.
  10. If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice!
  11. DSC_2392
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Thursday, April 2, 2009

CLUSTER BEANS PORIYAL

         This is another simple poriyal which is our family favorite!!
DSC_2347

Ingredients:

Cluster Beans,Chopped 1 1/2 cup
Moong dal/Paasi paruppu 2-3 tblsp
Sambhar powder/red chilli powder 1 tsp
Turmeric powder 1/8 tsp
Coconut gratings 1/4 cup
Onion 1 no.
Salt As needed
DSC_2328
To Temper:
Mustard 1 tsp
Urad dal/ulutham paruppu 1 tsp
Curry leaves A sprig
Oil 1 tsp

Method:

  1. Remove the head and tail of cluster beans,wash them and chop them finely as shown in the picture.
    2. DSC_2331
  2. Boil the cluster beans in water,along with moong dhal,turmeric,salt,sambhar/red chilli powder.
    3. DSC_2335
  3. Cook till done,moong dal should be just done,not too soft....by that time moong dhal gets cooked,cluster beans too should have got cooked just right.
    4. DSC_2336
  4. Drain the water and keep aside.
  5. Heat kadai and temper with the tempering items,followed by onion and fry till onion turns transparent.
    6. DSC_2337
  6. Add the cooked cluster beans,moong dal and fry for two minutes in medium flame till moisture gets absorbed.
    7. DSC_2338
  7. Add the grated coconut and stir well for a minute.
    8. DSC_2340
  8. Transfer to the serving dish! Serve as accompaniment for rice.
DSC_2360

Variation: Sweet Poriyal
  • My mother used to add 2 tsp of sugar and stir for a minute .(before adding coconut)
  • It tastes great when mixed with ghee and hot rice.Believe me!!Big Grin
Another day I tried this cool drink from Essence of Andhra - Uma's blog - Cucumber Lemonade! Tasted great :) Thank you Uma!
DSC_2326
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