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Diwali 2014

Wednesday, July 28, 2010

Stir friedSpaghetti
             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 Raised Eyebrow.

Stir fried spaghetti recipe

Recipe Cuisine: International  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 2

Ingredients


Spaghetti(I used whole meal) 100 gm
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

fork and pasta

Method:

  1. 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)
  2. whole meal spaghetticookingcooked
  3. 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.
  4. spring onioncarrotcabbage,capsicum
  5. Lastly add the pepper and sauce,salt as required and then the green part of the spring onion.
  6. pepper powder,spring onion and saucenoodles
  7. 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!

Spaghetti

Notes:
  • Use your choice of pasta,you can replace black pepper with white pepper,omit onion soya sauce and add finely chopped garlic in the beginning. You can try adding Italian seasonings too..

STIR FRIED SPAGHETTI RECIPE

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Friday, July 23, 2010

Dal fry with aloo gobi mutter fry
       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!
Dal fry

Dal fry recipe

Indian Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 2

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 

To temper

Ghee 1 tblsp
Jeera 2 tsp
Red chilli powder 3/4 tsp
Lemon Juice to squeeze on top before serving.

METHOD:

  1. 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).
  2. Cooked dal
  3. After done,just mash it little without mashing too much.
  4. Heat a kadai with ghee and temper with half of the jeera (I added ginger at this stage).
  5. Tadka
  6.  add the chopped tomato,salt,fry till soft .
  7. tomatoes and chillies
  8. Add little water and let it boil for 2 minutes.
  9. softend tomatoes
  10. Add the cooked dal and mix well.
  11. Add dal
  12. Boil for two more minutes and add kasuri methi leaves(soak in hot water before adding)at this stage.
  13. Kasuri methi
  14. Let it simmer for 4-5 mins.
  15. final stage
  16. At last heat a tblsp of ghee in a kadai and add the remaining jeera , 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).
  17. 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)

  • I have used toor dal,you can also substitute with moong dal(pasi paruppu) or combination of  moong,toor and channa dals.
  • You can replace ginger with garlic or with ginger garlic paste for variation.
  • You can temper coriander powder and garam masala powder along with red chilli powder.
  • I never make dal fry when I am out of lemons,I like the lemon squeeze the best in it ;)

Dal fry with aloo gobi mutter subzi and rice

DAL FRY RECIPE | DAL FRY WITH TOOR DAL

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Wednesday, July 14, 2010


Idli recipe - How to make soft idli
      
           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 grinderSick)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 nowSighTongue

IDLI RECIPE - HOW TO MAKE IDLI DOSA BATTER

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Thursday, July 8, 2010

SURAKKAI 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”.Big Grin. 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
To grind:
Coconut,grated 1/4 cup
Rice flour 1/2 tsp
To temper:
Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Red chillies 2-3 nos.
Method:
  1. Peel the skin and remove the centre soft portion of the veggie.
  2. Bottlegourd
  3. Chop them finely and boil it with little water(just to immerse) and salt and cook till done.
  4. Chopped finely  Just to immerse
  5. Grind the coconut with rice flour and water,to a smooth paste and add it to the cooked veggie.
  6. Added coconut and boiling
  7. Mix well and boil for 2 minutes and temper with the items given under the ‘To temper’ table. Enjoy as acoompaniment for rice.
  8. Kootu
Kootu
Is it not so simple? Happy

BOTTLE GOURD KOOTU

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Sunday, July 4, 2010

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 flourWhew. My MIL herself liked my murukku very muchDancing,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.

Potato murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    Makes: 15 murukku

Ingredients


Rice flour  2 cups 
Asafoetida  1/4 tsp 
Cumin seeds  1 & 1/2 tsp 
Salt  As needed 
Water  As needed 

To Grind

Potato 1 no.
Butter 1/4 cup
water 2 tblsp

Murukku

Method

  1. 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.
  2. Butter,potatoDry ingredients
  3. Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
  4. MixDough
  5. 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.
  6. Type if murukku press plateFill the dough in the murukku press
  7. 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.
  8. While pressing- picture courtesy,Ajay!Pressed
  9. Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles as shown in the above picture.
  10. 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.
  11. 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.
  12. Drain the murukkus in kitchen towels.
  13. DrainingIn kitchen tissue

Notes

  • The dough has to be in a correct consistency,should not be sticky.
  • If the murukkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.
  • If you make with more than two cups,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in colour as the time passes.
  • You can replace cumin with omam.
  • When you press the murukku,just press one layer in a spread manner,dont layer more as it will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
  • You can replace butter with vanaspati or oil.
  • I donno why but my MIL and mom adds either a copper coin or a piece of tamarind before they start frying the first batch of murukkus.
Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!

Murukku

EASY POTATO MURUKKU RECIPE | DIWALI SNACKS RECIPE

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