Wednesday, July 28, 2010

Stir fried spaghetti recipe

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..

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Friday, July 23, 2010

Dal fry recipe | Dal fry with toor dal

Dal-fry-recipe
Dal fry is made with toor dal mostly (split pigeon peas), an easy to cook, comfort food that goes well with steamed rice and some have it with roti/ phulkas too. I like it with both😃.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!

Check out other dal recipes
  1. Simple dal tadka with moong dal
  2. Panchmel dal
  3. Dal with dal baati
  4. Dal with dal pakwan
  5. Dal palak
  6. Methi dal
  7. Green moong dal
  8. Dal makhani
I have added tadka on top which is not a part of dal fry recipe, still I love the way it looks so, I added a tadka over it, which actually is the main difference between dal fry and dal tadka. I make dal fry with toor dal by cooking dal first and then adding it and cook further along with tempered jeera, tomato and other masalas. And I keep dal tadka simple with moong dal and a tadka on top (either like the one you see below or like the one I posted here). Just my way of making dal tadka and dal fry, though there are numerous variations.
Dal fry

Dal fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 30 mins    Serves: 4

Ingredients

Toor dal (thuvaram paruppu) - 1/2 cup

Tomato - 1

Ginger - 1/2 inch piece

Red chilli powder - 1 tsp

Turmeric - 1/4 tsp

Asafoetida - A pinch

Green chillies - 2

Kasoori methi - A generous pinch

Salt - As needed


To Temper

Ghee - 1 tbsp

Cumin seeds - 1 tsp


Lemon Juice to squeeze on top before serving (optional).

Step by step method:

  1. Pressure cook dal, with enough water (I used 1 & 1/2 cups water), a drop of ghee, ginger, asafoetida and turmeric for 5 whistles. (I soak the dal if quality is not good, cook in medium flame after first whistle). Once done, just mash it little to make it creamy.step-1-dal-fry
  2. Heat a kadai/pan with ghee and temper with cumin seeds. Add finely chopped tomato, salt, green chilli slit  and cook till soft .step-2-dal-fry
  3. Once soft, add red chilli powder, crushed kasoori methi. Add a cup of water and let it boil.step-3-dal-fry
  4. Add the cooked dal and mix well.step-4-dal-fry  
  5. Let it simmer for 5 minutes until the dal is creamy. It thickens as it cools down, so switch off accordingly. Garnish with coriander leaves.step-5-dal-fry

NOTES:(Variations)

  • I have used toor dal,you can also substitute with moong dal or combination of  moong,toor and channa dals.
  • You can replace ginger with garlic or with ginger garlic paste for variation. You can also add onion before adding tomato.
  • You can add 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 ;) If you like it you can add too. But reduce to 1 tomato.

You can garnish with lots of chopped coriander leaves for a great flavor, Serve with hot steaming basmati rice or roti.
Dal-fry
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Wednesday, July 14, 2010

IDLI RECIPE - HOW TO MAKE IDLI DOSA BATTER

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
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Thursday, July 8, 2010

Sorakkai kootu recipe | 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”.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.

Check out my Sorakkai adai, sorakkai adai (Lauki paratha recipe) too!


Bottle gourd kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4

Ingredients

Bottle gourd, finely chopped - 2 & 1/2 cups

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 - 3


Method

  1. Peel the skin and remove the centre soft portion of the veggie.
  2. Bottlegourd
  3. Chop them finely.
  4. Chopped finely
  5. Boil it with little water(just to immerse) and salt and cook till done.
  6. Just to immerse
  7. Grind the coconut with rice flour and water,to a smooth paste and add it to the cooked veggie.
  8. Added coconut and boiling
  9. Mix well and boil for 2 minutes and temper with the items given under the ‘To temper’ table. Enjoy as acoompaniment for rice.
  10. Kootu


Kootu
Is it not so simple? Happy
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Sunday, July 4, 2010

Easy potato murukku recipe | Diwali snacks recipe

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

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