Wednesday, May 26, 2010

One can call this south Indianized onion paratha! Who cares about the name when it tastes awesome Smug

. My mom makes this for dinner and I was not a big fan of this before marriage…And after marriage when I made this,my hubby loved it and me too realized the taste and flavour of this one and started liking this! I made this yesterday for dinner… Flavoured with sambar powder,its truly south Indian Big Grin

Ingredients: (makes 6 adais)

Wheat flour	1 & 1/2 cups
Onion	1 , big sized
Sambhar powder	1 & 1/2 tsp
Turmeric	1/4 tsp
Curry leaves	1 sprig
Salt	1 tsp
Water	As needed
Jeera (optional)	1 tsp

Method:

Chop the onions finely, add the chopped onions,turmeric,sambhar powder,salt,curry leaves to the flour and mix well.

Add water (for me it consumed 1/2 cup plus little more) and make a smooth dough. Divide into six equal sized balls.

Take a polythene film over a platform and grease it with few drops of oil. Flatten the dough ball with hands into a little bit thicker than roti.

Heat a flat pan,drizzle with oil and toast the adai both the sides in medium flame till golden brown spot appears….

Serve hot with raitha of your choice…my mom makes a raita with golden fried onions+curd,seasoned with mustard,urad dal and curry leaves. The best combo for this adai.

I dint add jeera. You can also add the onions to the adai after sautéing it. Also you can add a chopped tomato,after frying it… Replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp dhaniya (coriander) powder. Apt for dinner!

Entry for the Festive food-His cooking event :

VERMICELLI UPMA

I some how made him cook this upma for me this weekend Blushing

,to send entry to Priti’s event. He was more than happy and made this for me!
Even he got too enthusiastic and made semiya kesari too as additional treat for me Winking

Ingredients:

Vermicelli/semiya	1 cup
Onion	1 no.
Green chilli	2 nos.
Salt	As needed
Water	1 & 1/4 cup

To temper:

Mustard	3/4 tsp
Urad dal	1/2 tsp
Channa dal	1 tsp
Curry leaves	1 sprig

Method:

Roast semiya with a tsp of oil and fry till just the semiya turns golden yellow here and there.

Heat a pan with oil and season with the items given under To temper table.Add sliced onion and green chillies,fry till transparent.

Then add water and bring it to boil,add the vermicelli. Add salt and mix well. Cook covered in low flame for 4-5 minutes.

Add coconut oil few drops if you like. I had with chutney,my hubby likes with curd and sugar.

WHEAT FLOUR ADAI /GODHUMAI ADAI – SPICY VERSION

Published On 12:00 PM 68 comments

One can call this south Indianized onion paratha! Who cares about the name when it tastes awesome Smug

Ingredients: (makes 6 adais)

Wheat flour	1 & 1/2 cups
Onion	1 , big sized
Sambhar powder	1 & 1/2 tsp
Turmeric	1/4 tsp
Curry leaves	1 sprig
Salt	1 tsp
Water	As needed
Jeera (optional)	1 tsp

Method:

Chop the onions finely, add the chopped onions,turmeric,sambhar powder,salt,curry leaves to the flour and mix well.

Add water (for me it consumed 1/2 cup plus little more) and make a smooth dough. Divide into six equal sized balls.

Take a polythene film over a platform and grease it with few drops of oil. Flatten the dough ball with hands into a little bit thicker than roti.

Heat a flat pan,drizzle with oil and toast the adai both the sides in medium flame till golden brown spot appears….

Serve hot with raitha of your choice…my mom makes a raita with golden fried onions+curd,seasoned with mustard,urad dal and curry leaves. The best combo for this adai.

Entry for the Festive food-His cooking event :

VERMICELLI UPMA

I some how made him cook this upma for me this weekend Blushing

,to send entry to Priti’s event. He was more than happy and made this for me!
Even he got too enthusiastic and made semiya kesari too as additional treat for me Winking

Ingredients:

Vermicelli/semiya	1 cup
Onion	1 no.
Green chilli	2 nos.
Salt	As needed
Water	1 & 1/4 cup

To temper:

Mustard	3/4 tsp
Urad dal	1/2 tsp
Channa dal	1 tsp
Curry leaves	1 sprig

Method:

Roast semiya with a tsp of oil and fry till just the semiya turns golden yellow here and there.

Heat a pan with oil and season with the items given under To temper table.Add sliced onion and green chillies,fry till transparent.

Then add water and bring it to boil,add the vermicelli. Add salt and mix well. Cook covered in low flame for 4-5 minutes.

Add coconut oil few drops if you like. I had with chutney,my hubby likes with curd and sugar.

Friday, May 21, 2010

Ridge gourd gravy

A simple gravy which goes well with rice. Though we call the gravy as chutney. As many will get confused,I just posted as gravy. After marriage when I made this for the first time,my hubby loved this so much,till date,he prefers this than sambhar…He just loves the crunchy onion chunks in the gravy. Me too for the same reason love this! We can make the same with yellow pumpkin and also potato. So here’s the recipe!

Ingredients

Ridge gourd	1 no.
Onion	2 nos.
Green chillies	5 nos.
Tamarind	Gooseberry sized
Turmeric(optional)	1/4 tsp
Salt	As needed
Asafoetida	1/4 tsp

To temper:

Oil	2 tsp
Mustard	1 tsp
Vendhayam/fenugreek seeds	1/4 tsp
Urad dal	1/2 tsp
Curry leaves	1 sprig
Asafetida	1/4 tsp

Method:

Peel the sharp edges alone of the ridge gourd as shown in the picture. Let some of the green skin be there in the vegetable.

Chop them in to chunks and pressure cook it with just little water sprinkled,say one or two tablespoons.

Cool down and grind it in to a smooth paste.

Extract tamarind juice and chop the onions into chunks. Slit the green chillies.
Heat a heavy bottomed pan with oil and season with the items given in the To temper table,in order.
Add the onion and green chilles,asafetida and fry till onions turn just transparent.

Add the tamarind extract and boil for 2 minutes.
Add the ground ridge gourd,salt to it and adjust the water consistency if its too thick.

Boil for a 2 minutes and thats all,your gravy is ready!

Serve with steamed rice,ghee(optional) and any of the dry curries. I had with carrot beans poriyal!

RIDGEGOURD GRAVY

Published On 2:25 PM 57 comments

Ridge gourd gravy

Ingredients

Ridge gourd	1 no.
Onion	2 nos.
Green chillies	5 nos.
Tamarind	Gooseberry sized
Turmeric(optional)	1/4 tsp
Salt	As needed
Asafoetida	1/4 tsp

To temper:

Oil	2 tsp
Mustard	1 tsp
Vendhayam/fenugreek seeds	1/4 tsp
Urad dal	1/2 tsp
Curry leaves	1 sprig
Asafetida	1/4 tsp

Method:

Peel the sharp edges alone of the ridge gourd as shown in the picture. Let some of the green skin be there in the vegetable.

Chop them in to chunks and pressure cook it with just little water sprinkled,say one or two tablespoons.

Cool down and grind it in to a smooth paste.

Extract tamarind juice and chop the onions into chunks. Slit the green chillies.
Heat a heavy bottomed pan with oil and season with the items given in the To temper table,in order.
Add the onion and green chilles,asafetida and fry till onions turn just transparent.

Add the tamarind extract and boil for 2 minutes.
Add the ground ridge gourd,salt to it and adjust the water consistency if its too thick.

Boil for a 2 minutes and thats all,your gravy is ready!

Serve with steamed rice,ghee(optional) and any of the dry curries. I had with carrot beans poriyal!

Labels: GRAVIES

Monday, May 17, 2010

        I used to buy ginger garlic paste in the stores, after I started cooking . My parents side and in-laws side still wont use Ginger garlic paste in any of there cooking!! Even if I cook for them anytime,I use it carefully that they wont know that smell .

        I used to buy a famous brand in Mustafa where I do my monthly groceries shopping,then one fine day I could not find that and I was sceptical in buying/trying the other brands,then friends suggested this and that and hooked on another brand,again that too disappeared! . It always happens there,suddenly the usual brand they keep will disappear and another new one will be there…the problem is…. that’s the only shop where I do the shopping…

      You may wonder why I didn't tried at home,well ,every one needs a good reason to start something new right!! I am first of all lazy,the second thing is I tried once or twice and I don't know where I went wrong,the ratio or what,but it dint smell good! Then when the situation is like I have to do at home,then I tried myself seeing the ratio in other blogs and tried at home,and now I never care to see if the stock is there or no in the shops ! But I don't remember which blogs I referred,so please don't sue me if its yours! .

GINGER GARLIC PASTE

INGREDIENTS

Ginger chopped roughly	1 cup
Garlic flakes ( Big variety)	1 cup
Turmeric	1/4 tsp
Oil	3/4 tblsp

Method:

Peel the ginger skin( I get big palm size ginger,so I use the vegetable peeler and just peel the skin of ginger) and garlic ( I took garlic flakes from 3 –4 whole bulbs).Take equal amount,first grind ginger for a minute with turmeric and oil and then add the garlic.

Grind to a smooth paste. Don’t use your hands to mix at any time while grinding,use spoon.Transfer the paste to clean air tight containers and store in refrigerator. You may use for a month if you handle well.

Note:

Use always clean spoon.Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste. Other wise it will ruin and turn black in the sides.
Take out of the fridge only when you need and keep back immediately after you use!
Turmeric and oil gives a good colour and they serve as natural preservatives too!

And now a simple recipe that you can find every where ,still I am posting Nerd

PEAS PULAV /PULA0 / PILAF

INGREDIENTS

Basmati rice	1 cup
Peas	1/3 cup
Onion	1, large
Green chillies	2-3 nos.
Ginger garlic paste	1 tsp
Salt	as per ur taste
Water	1 & 1/4 cup

To temper:

Oil+ Ghee	2 tblsp
Pattai /cinnamon	1 inch piece
Jeera/Shah jeera	1 tsp
Bay leaf	1

Method:

Soak the basmati rice for atleast 20 minutes.Slice the onion and slit the green chillies.Heat the cooker and directly add the oil+ ghee and add the seasonings.Add the onion,green chillies and reduce the flame and fry for a minute.Add the ginger garlic paste and again fry for a minute.Add the peas(I used frozen) and fry in low flame for 2 minutes.

Add the soaked rice,salt and water and mix well.Let it boil and then close the cooker and reduce the flame to low and cook for 7-9 minutes.Let the pressure get down by itself and then mix carefully and serve hot with any rich gravy or simply dal or subjis.

I served with Cauliflower subji.

You can also use thin coconut milk in place of water,which enhances the taste… This is very simple yet delicious rice,you can use your imagination and add more spice to the dish!
Note:

Never fry the onions and ginger garlic paste in high flame or till burnt,which will give a dull coloured pulav!

Sending my Agathi keerai thanni saaru and Keerai kootu to Preeti’s Green gourmet Event .

Technorati Tags: Peas pulao recipe,peas pilaf recipe,peas pulav recipe,home made ginger garlic paste,how to make ginger garlic paste at home,how to make peas pulao,restaurant style

HOME MADE GINGER GARLIC PASTE AND PEAS PULAV

Published On 11:34 AM 77 comments

        I used to buy ginger garlic paste in the stores, after I started cooking . My parents side and in-laws side still wont use Ginger garlic paste in any of there cooking!! Even if I cook for them anytime,I use it carefully that they wont know that smell .

        I used to buy a famous brand in Mustafa where I do my monthly groceries shopping,then one fine day I could not find that and I was sceptical in buying/trying the other brands,then friends suggested this and that and hooked on another brand,again that too disappeared! . It always happens there,suddenly the usual brand they keep will disappear and another new one will be there…the problem is…. that’s the only shop where I do the shopping…

      You may wonder why I didn't tried at home,well ,every one needs a good reason to start something new right!! I am first of all lazy,the second thing is I tried once or twice and I don't know where I went wrong,the ratio or what,but it dint smell good! Then when the situation is like I have to do at home,then I tried myself seeing the ratio in other blogs and tried at home,and now I never care to see if the stock is there or no in the shops ! But I don't remember which blogs I referred,so please don't sue me if its yours! .

GINGER GARLIC PASTE

INGREDIENTS

Ginger chopped roughly	1 cup
Garlic flakes ( Big variety)	1 cup
Turmeric	1/4 tsp
Oil	3/4 tblsp

Method:

Peel the ginger skin( I get big palm size ginger,so I use the vegetable peeler and just peel the skin of ginger) and garlic ( I took garlic flakes from 3 –4 whole bulbs).Take equal amount,first grind ginger for a minute with turmeric and oil and then add the garlic.

Grind to a smooth paste. Don’t use your hands to mix at any time while grinding,use spoon.Transfer the paste to clean air tight containers and store in refrigerator. You may use for a month if you handle well.

Note:

Use always clean spoon.Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste. Other wise it will ruin and turn black in the sides.
Take out of the fridge only when you need and keep back immediately after you use!
Turmeric and oil gives a good colour and they serve as natural preservatives too!

And now a simple recipe that you can find every where ,still I am posting Nerd

PEAS PULAV /PULA0 / PILAF

INGREDIENTS

Basmati rice	1 cup
Peas	1/3 cup
Onion	1, large
Green chillies	2-3 nos.
Ginger garlic paste	1 tsp
Salt	as per ur taste
Water	1 & 1/4 cup

To temper:

Oil+ Ghee	2 tblsp
Pattai /cinnamon	1 inch piece
Jeera/Shah jeera	1 tsp
Bay leaf	1

Method:

Soak the basmati rice for atleast 20 minutes.Slice the onion and slit the green chillies.Heat the cooker and directly add the oil+ ghee and add the seasonings.Add the onion,green chillies and reduce the flame and fry for a minute.Add the ginger garlic paste and again fry for a minute.Add the peas(I used frozen) and fry in low flame for 2 minutes.

Add the soaked rice,salt and water and mix well.Let it boil and then close the cooker and reduce the flame to low and cook for 7-9 minutes.Let the pressure get down by itself and then mix carefully and serve hot with any rich gravy or simply dal or subjis.

I served with Cauliflower subji.

You can also use thin coconut milk in place of water,which enhances the taste… This is very simple yet delicious rice,you can use your imagination and add more spice to the dish!
Note:

Never fry the onions and ginger garlic paste in high flame or till burnt,which will give a dull coloured pulav!

Sending my Agathi keerai thanni saaru and Keerai kootu to Preeti’s Green gourmet Event .

Technorati Tags: Peas pulao recipe,peas pilaf recipe,peas pulav recipe,home made ginger garlic paste,how to make ginger garlic paste at home,how to make peas pulao,restaurant style

Labels: DINNER , EVENT PART , HOMEMADE , RICE VARIETIES

Thursday, May 13, 2010

VERY VERY SIMPLE ONE POT MEAL

One day I was very much confused At wits end what to make for dinner and asking my friends I chat with ,what their plans for dinner.Then suddenly Light bulb this simple yet very flavourful one I got to remember,try once,may be you like it too! I wanted this to be in my space as this is a family favourite! My mom makes another variant too,which I will post later…This recipe will sound like pongal+Upma… I dont know but trust me,the taste is nothing related to any of these dishes..!

I served with coconut thogayal,I just made a variation of adding a sprig of curry leaves in it …

INGREDIENTS

Raw rice/long grain rice	1 cup
Yellow moong dal/Pasi paruppu	1/4 cup
Grated coconut,for garnish(Optional)	3-4 tblsp
Salt	1 & 1/4 tsp or as needed
Water	2 cups

To temper

Oil	2 tsp
Mustard	3/4 tsp
Green chilli,slit	3-4 nos
curry leaves	1 sprig
Asafetida	1/8 tsp

Method:

In a heavy bottomed pan( I used cooker itself),dry roast rice and dal together till the rice turns milky white and nice aroma rises. (I will soon update the picture to show the stage).Keep aside.
Add the oil in the cooker directly and temper with the items given in order.
Add two cups water,salt and the roasted rice & dal mixture and mix well.

Pressure cook for 3 whistles in medium flame.
Serve hot with little coconut gratings and coconut thogayal for accompaniment… My H loves with sugar too..!

Arisi sundal

Light bulb You can add a tsp of coconut oil if you dont have coconut grating…

ARISI/RICE SUNDAL

Published On 7:09 AM 52 comments

VERY VERY SIMPLE ONE POT MEAL

I served with coconut thogayal,I just made a variation of adding a sprig of curry leaves in it …

INGREDIENTS

Raw rice/long grain rice	1 cup
Yellow moong dal/Pasi paruppu	1/4 cup
Grated coconut,for garnish(Optional)	3-4 tblsp
Salt	1 & 1/4 tsp or as needed
Water	2 cups

To temper

Oil	2 tsp
Mustard	3/4 tsp
Green chilli,slit	3-4 nos
curry leaves	1 sprig
Asafetida	1/8 tsp

Method:

In a heavy bottomed pan( I used cooker itself),dry roast rice and dal together till the rice turns milky white and nice aroma rises. (I will soon update the picture to show the stage).Keep aside.
Add the oil in the cooker directly and temper with the items given in order.
Add two cups water,salt and the roasted rice & dal mixture and mix well.

Pressure cook for 3 whistles in medium flame.
Serve hot with little coconut gratings and coconut thogayal for accompaniment… My H loves with sugar too..!

Arisi sundal

Light bulb You can add a tsp of coconut oil if you dont have coconut grating…

Labels: BACHELOR COOKING , BREAKFAST/DINNER , DINNER

Pages

Wednesday, May 26, 2010

Ingredients: (makes 6 adais)

Method:

Entry for the Festive food-His cooking event :

VERMICELLI UPMA

Ingredients:

Method:

WHEAT FLOUR ADAI /GODHUMAI ADAI – SPICY VERSION

Ingredients: (makes 6 adais)

Method:

Entry for the Festive food-His cooking event :

VERMICELLI UPMA

Ingredients:

Method:

Friday, May 21, 2010

Ingredients

Method:

RIDGEGOURD GRAVY

Ingredients

Method:

Monday, May 17, 2010

GINGER GARLIC PASTE

INGREDIENTS

Method:

PEAS PULAV /PULA0 / PILAF

INGREDIENTS

Method:

HOME MADE GINGER GARLIC PASTE AND PEAS PULAV

GINGER GARLIC PASTE

INGREDIENTS

Method:

PEAS PULAV /PULA0 / PILAF

INGREDIENTS

Method:

Thursday, May 13, 2010

INGREDIENTS

Method:

ARISI/RICE SUNDAL

INGREDIENTS

Method: