       |
Wednesday, July 28, 2010
WITH VEGETABLES
I usually buy the ready-made pasta sauce for my kid, then once I thought of trying pasta the same way I make my fried rice. I love the vegetable hakka noodles in the restaurants, This one some how satisfies my craving for that veg.noodles 
.
Ingredients :
| Spaghetti(I used whole meal) | 100 gms |
| Cabbage,julienned | 1/2 cup |
| carrot,julienned | 1/2 of a carrot |
| capsicum | 1/2 of a medium sized |
| Spring onion | 2-3 sprigs |
| Ground black pepper | 1 tsp |
| Soy sauce | 1/2 tsp |
| Olive oil | 2 tblsp |
| Salt & water | As needed |
Method:
- Cook the spaghetti as per the instructions given in the pack(Boil the spaghetti with a tsp of oil and required salt,till soft.I prefer soaking the pasta before cooking,to make it get cooked very soon.Drain water and wash it in cold water to prevent sticking together)
- Chop the spring onion white part and green part separately.
- Heat a broad pan with olive oil,first add the white part of the spring onion,fry till transparent.
- Then add the carrot,cabbage and capsicum one after other,frying each for a minute or two.
- Lastly add the pepper and sauce,salt as required and then the green part of the spring onion.
- Add the cooked pasta and stir/toss well so that the veggies get mixed with the pasta evenly. Garnish with spring onion and serve hot!
Notes:
|
STIR FRIED SPAGHETTI
WITH VEGETABLES
I usually buy the ready-made pasta sauce for my kid, then once I thought of trying pasta the same way I make my fried rice. I love the vegetable hakka noodles in the restaurants, This one some how satisfies my craving for that veg.noodles .
Ingredients :
| Spaghetti(I used whole meal) | 100 gms |
| Cabbage,julienned | 1/2 cup |
| carrot,julienned | 1/2 of a carrot |
| capsicum | 1/2 of a medium sized |
| Spring onion | 2-3 sprigs |
| Ground black pepper | 1 tsp |
| Soy sauce | 1/2 tsp |
| Olive oil | 2 tblsp |
| Salt & water | As needed |
Method:
- Cook the spaghetti as per the instructions given in the pack(Boil the spaghetti with a tsp of oil and required salt,till soft.I prefer soaking the pasta before cooking,to make it get cooked very soon.Drain water and wash it in cold water to prevent sticking together)
- Chop the spring onion white part and green part separately.
- Heat a broad pan with olive oil,first add the white part of the spring onion,fry till transparent.
- Then add the carrot,cabbage and capsicum one after other,frying each for a minute or two.
- Lastly add the pepper and sauce,salt as required and then the green part of the spring onion.
- Add the cooked pasta and stir/toss well so that the veggies get mixed with the pasta evenly. Garnish with spring onion and serve hot!
Notes:
|
Friday, July 23, 2010
TADKA DAL - WITH TOOR DAL
My favourite dish in North Indian cuisine! Whenever I get a chance to go to a North Indian restaurant,my order
will be Dal fry with steamed rice and kadai paneer…. My ever green combo! Today I just felt like making this at home
and here’s the recipe…Thanks to Sangeeta for the recipe!
To temper:
Lemon Juice to squeeze on top before serving.
METHOD:
NOTES:(Variations)
My favourite dish in North Indian cuisine! Whenever I get a chance to go to a North Indian restaurant,my order
will be Dal fry with steamed rice and kadai paneer…. My ever green combo! Today I just felt like making this at home
and here’s the recipe…Thanks to Sangeeta for the recipe!
Ingredients:
| Toor dal (thuvaram paruppu) | 1/2 cup |
| Tomato | 1 no. |
| Ginger | 1/2 inch piece |
| Turmeric | 1/4 tsp |
| Asafoetida | A pinch |
| Green chillies | 2 nos. |
| Kasuri methi | A generous pinch |
| Salt | As needed |
| Ghee | 1 tblsp |
| Jeera | 2 tsp |
| Red chilli powder | 3/4 tsp |
METHOD:
- Pressure cook dal(add just enough water) with a drop of ghee,ginger,asafoetida and turmeric for 5-6 whistles.( I soak the dal,cook in low flame after first whistle).
- After done,just mash it little without making too gooey.
- Heat a kadai with ghee and temper with half of the jeera (I added ginger at this stage)and add the chopped tomato,salt,fry till soft and add little water and let it boil for 2 minutes.
- Add the cooked dal and boil for two more minutes and add kasuri methi leaves(soak in hot water before adding)at this stage.
- At last add heat a tsp of ghee and add the remaining jeera and switch off the flame and then add the red chilli powder. Immediately add it to the dal on the top.(you can add little water immediately to prevent it burning).
- Enjoy with steamed basmati rice preferably with any kind of subzi as accompaniment. Dont forget to squeeze lemon as it gives a nice zing to dal!
NOTES:(Variations)
|
DAL FRY
TADKA DAL - WITH TOOR DAL
My favourite dish in North Indian cuisine! Whenever I get a chance to go to a North Indian restaurant,my order
will be Dal fry with steamed rice and kadai paneer…. My ever green combo! Today I just felt like making this at home
and here’s the recipe…Thanks to Sangeeta for the recipe!
To temper:
Lemon Juice to squeeze on top before serving.
METHOD:
NOTES:(Variations)
My favourite dish in North Indian cuisine! Whenever I get a chance to go to a North Indian restaurant,my order
will be Dal fry with steamed rice and kadai paneer…. My ever green combo! Today I just felt like making this at home
and here’s the recipe…Thanks to Sangeeta for the recipe!
Ingredients:
| Toor dal (thuvaram paruppu) | 1/2 cup |
| Tomato | 1 no. |
| Ginger | 1/2 inch piece |
| Turmeric | 1/4 tsp |
| Asafoetida | A pinch |
| Green chillies | 2 nos. |
| Kasuri methi | A generous pinch |
| Salt | As needed |
| Ghee | 1 tblsp |
| Jeera | 2 tsp |
| Red chilli powder | 3/4 tsp |
METHOD:
- Pressure cook dal(add just enough water) with a drop of ghee,ginger,asafoetida and turmeric for 5-6 whistles.( I soak the dal,cook in low flame after first whistle).
- After done,just mash it little without making too gooey.
- Heat a kadai with ghee and temper with half of the jeera (I added ginger at this stage)and add the chopped tomato,salt,fry till soft and add little water and let it boil for 2 minutes.
- Add the cooked dal and boil for two more minutes and add kasuri methi leaves(soak in hot water before adding)at this stage.
- At last add heat a tsp of ghee and add the remaining jeera and switch off the flame and then add the red chilli powder. Immediately add it to the dal on the top.(you can add little water immediately to prevent it burning).
- Enjoy with steamed basmati rice preferably with any kind of subzi as accompaniment. Dont forget to squeeze lemon as it gives a nice zing to dal!
NOTES:(Variations)
|
Wednesday, July 14, 2010
For who knows grinding and making idlies,this post may be silly,as its not a big deal for those who are used to it. But I have some friends and I know so many who have never made or seen some one making, and want to try out at home,for them its really a big big project for them. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated,but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder
)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now
… 
)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now… IDLI RECIPE - HOW TO MAKE IDLI DOSA BATTER
For who knows grinding and making idlies,this post may be silly,as its not a big deal for those who are used to it. But I have some friends and I know so many who have never made or seen some one making, and want to try out at home,for them its really a big big project for them. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated,but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now…
)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now…
Thursday, July 8, 2010
SURAKKAI KOOTU
When ever I hear the name of this,it always remembers me a saying-if any one interferes and annoys when two people are talking and asks what are they talking,they say : “சொரக்காய் கூட்டுக்கு உப்பு பத்தல”.
. I dont know the story behind that,if anyone knows please do share ! I made this as per my MIL’s instructions when I was there. She usually makes dosa by grinding this along with rice. Comes out very soft,will blog surely in future. My mom too makes two versions in this kootu. And I am a big fan of it too,recipes will sure blog in future. My mom adds sugar and makes this sweet. Also she makes a complicated dish with small small rice balls(as they make for paal kozhukattai),which is also a sweet version,it will be just awesome,really!!
Here’s my MIL’s salt version of the kootu. I was not able to concentrate on pictures,still managed to click some. Recipe is very very simple.
To grind:
To temper:
Is it not so simple?
When ever I hear the name of this,it always remembers me a saying-if any one interferes and annoys when two people are talking and asks what are they talking,they say : “சொரக்காய் கூட்டுக்கு உப்பு பத்தல”.
. I dont know the story behind that,if anyone knows please do share ! I made this as per my MIL’s instructions when I was there. She usually makes dosa by grinding this along with rice. Comes out very soft,will blog surely in future. My mom too makes two versions in this kootu. And I am a big fan of it too,recipes will sure blog in future. My mom adds sugar and makes this sweet. Also she makes a complicated dish with small small rice balls(as they make for paal kozhukattai),which is also a sweet version,it will be just awesome,really!! Here’s my MIL’s salt version of the kootu. I was not able to concentrate on pictures,still managed to click some. Recipe is very very simple.
Ingredients:
| Bottle gourd | 1 no. |
| Salt & water | As needed |
| Coconut,grated | 1/4 cup |
| Rice flour | 1/2 tsp |
| Oil | 1 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
| Red chillies | 2-3 nos. |
Method:
- Peel the skin and remove the centre soft portion of the veggie.
- Chop them finely and boil it with little water(just to immerse) and salt and cook till done.
- Grind the coconut with rice flour and water,to a smooth paste and add it to the cooked veggie.
- Mix well and boil for 2 minutes and temper with the items given under the ‘To temper’ table. Enjoy as acoompaniment for rice.
 |
 |  |
 |
 |
Is it not so simple?
BOTTLE GOURD KOOTU
SURAKKAI KOOTU
When ever I hear the name of this,it always remembers me a saying-if any one interferes and annoys when two people are talking and asks what are they talking,they say : “சொரக்காய் கூட்டுக்கு உப்பு பத்தல”.. I dont know the story behind that,if anyone knows please do share ! I made this as per my MIL’s instructions when I was there. She usually makes dosa by grinding this along with rice. Comes out very soft,will blog surely in future. My mom too makes two versions in this kootu. And I am a big fan of it too,recipes will sure blog in future. My mom adds sugar and makes this sweet. Also she makes a complicated dish with small small rice balls(as they make for paal kozhukattai),which is also a sweet version,it will be just awesome,really!!
Here’s my MIL’s salt version of the kootu. I was not able to concentrate on pictures,still managed to click some. Recipe is very very simple.
To grind:
To temper:
Is it not so simple?
When ever I hear the name of this,it always remembers me a saying-if any one interferes and annoys when two people are talking and asks what are they talking,they say : “சொரக்காய் கூட்டுக்கு உப்பு பத்தல”.
. I dont know the story behind that,if anyone knows please do share ! I made this as per my MIL’s instructions when I was there. She usually makes dosa by grinding this along with rice. Comes out very soft,will blog surely in future. My mom too makes two versions in this kootu. And I am a big fan of it too,recipes will sure blog in future. My mom adds sugar and makes this sweet. Also she makes a complicated dish with small small rice balls(as they make for paal kozhukattai),which is also a sweet version,it will be just awesome,really!! Here’s my MIL’s salt version of the kootu. I was not able to concentrate on pictures,still managed to click some. Recipe is very very simple.
Ingredients:
| Bottle gourd | 1 no. |
| Salt & water | As needed |
| Coconut,grated | 1/4 cup |
| Rice flour | 1/2 tsp |
| Oil | 1 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
| Red chillies | 2-3 nos. |
Method:
- Peel the skin and remove the centre soft portion of the veggie.
- Chop them finely and boil it with little water(just to immerse) and salt and cook till done.
- Grind the coconut with rice flour and water,to a smooth paste and add it to the cooked veggie.
- Mix well and boil for 2 minutes and temper with the items given under the ‘To temper’ table. Enjoy as acoompaniment for rice.
| |
| |
| |
| |
Is it not so simple?
Sunday, July 4, 2010
I made this two weeks back for my in laws when I visited them. I learnt this from my MIL,I have made this so many times,every time this has come out successfully. It uses potato as ingredient and no urad flour
. My MIL herself liked my murukku very much
,which is the best credit for me. Do try yourself,sure this will come out great!I have used the idiyappam flour which is very hand for me in various dishes.. The brand I buy is very fine powder in texture,so if you are trying with idiyappam flour make sure your flour is the fine in texture too.
METHOD:
| Rice flour | 2 cups |
| Asafoetida | 1/4 tsp |
| Cumin seeds | 1 & 1/2 tsp |
| Salt | As needed |
| Water | As needed |
| Potato | 1 no. |
| Butter | 1/4 cup |
| water | 2 tblsp |
Method:
- Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
-
- Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
- I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
- I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
- Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad laddles as shown in the above picture.
- When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
- After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
- Drain the murukkus in kitchen towels.
- Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!
|
Technorati Tags: Murukku with potato,Murukku recipe
MURUKKU (POTATO MURUKKU) RECIPE
I made this two weeks back for my in laws when I visited them. I learnt this from my MIL,I have made this so many times,every time this has come out successfully. It uses potato as ingredient and no urad flour
. My MIL herself liked my murukku very much,which is the best credit for me. Do try yourself,sure this will come out great!I have used the idiyappam flour which is very hand for me in various dishes.. The brand I buy is very fine powder in texture,so if you are trying with idiyappam flour make sure your flour is the fine in texture too.
METHOD:
| Rice flour | 2 cups |
| Asafoetida | 1/4 tsp |
| Cumin seeds | 1 & 1/2 tsp |
| Salt | As needed |
| Water | As needed |
| Potato | 1 no. |
| Butter | 1/4 cup |
| water | 2 tblsp |
Method:
- Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
-
- Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
- I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
- I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
- Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad laddles as shown in the above picture.
- When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
- After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
- Drain the murukkus in kitchen towels.
- Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!
|
Technorati Tags: Murukku with potato,Murukku recipe
Subscribe to:
Posts (Atom)