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Monday, 20 November 2017

Tarni tori /Tender pigeon peas butthi


INGREDIENTS:
1/2 cup tarni tori/ tender pigeon peas
1 potato cut into cubes
2 finely chopped onions
5 tsp oil
Salt to taste

FOR THE MASALA :
3/4 cup fresh coconut gratings
1/2 tsp coriander seeds
5 red chillies roasted in little oil
Chickpea size tamarind
Grind these into a semi coarse masala paste adding little water

PROCEDURE:

  • Was the peas and potato,cook in the cooker for 3-4 whistles adding 1/2 cup water
  • In a pan heat oil and saute chopped onions till they turn light brown
  • Add the masala and fry for 5 mins
  • Now add the boiled peas, potato and salt to taste ,mix well and boil it for 5 mins
  • And your curry is ready to serve with rice or roti.

Roti with Dal Makhni n Alu Fry


Dal Makhni Ingredients:

INGREDIENTS:

1/2 cup whole black gram (sabut urad)
2 tblsp red kidney beans(rajma)
4 tsp oil or butter
1 tsp jeera
1/2 tsp haldi powder
2 chopped tomato
1/2 tsp garam masala
1 tsp chilli powder
2 gren chillies chopped
1/2 tsp chopped ginger
1 tsp chopped garlic
1/4 cup milk
2 tsp fresh cream
Salt to taste
corriander leaves

PROCEDURE:


  • Soak urad and rajma for 5 hours in water and cook in cooker with 2 cups of water
  • In a pan take butter or oil and  put jeera,ginger, garlic,green chillies and fry
  • Add onion and fry till turns to pinkish 
  • Put chopped onion, haldi and fry
  • Add all spices and fry
  • Now pour the cooked urad and rajma with salt and make it boil till the gravy becomes thick
  • Add milk and fresh cream ,give one quick boil and turn off the flame
  • Garnish with cream and corriander leaves

Aloo fry ingredients:
2 potatoes washed and cut into thin slices
Salt to taste
4 tsp oil
1 tsp mustard
1/2 tsp hing/ asafoetida
4-5 methi seeds
1/2 tsp turmeric pdr
2 tsp red chilli pdr
1 tsp roasted jeera pdr
1/2 tsp amchur pdr or lemon juice

PROCEDURE:

  • Wash the potato slices and apply salt to taste and keep aside for 15 mins
  • Heat oil in a pan ,add mustard,when it starts crackling add curry leaves,hing,turmeric pdr,methi seeds and saute for a second
  • Add all the spice powders and immediately put the potato slices sqeezing all the water from it
  • Toss well and close with a lid ,cook for 5 mns
  • Once it is half done cook without lid,until it becomes crisp
  • Serve hot with rice and dal or rasam

Saturday, 18 November 2017

Mysore Masala with Red chutney


INGREDIENTS:
1 1/2 cups dosa rice 
1/2 cup urad dal
1 tblsp chana dal
1 tblsp toor dal
1/4 tsp methi / fenugreek seeds
1/2 cup thin poha/avalakki/beaten rice
Salt to taste
Pinch of sugar
2 tblsp fine rava
Oil or ghee to cook dosa

  • For the potato sabzi: Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal. Then add 3 chopped green chillies and haldi. Now add 2 chopped onions and salt to taste. Cover for 2 mins. Add the boiled ,chopped pottoes ,salt and mix well, and your sabji is ready to serve.
FOR RED CHUTNEY YOU NEED:
2 tsp oil
2 tblsp chana dal
1 inch chopped ginger
1 onion finely chopped
5 garlic cloves
4 dry kashmiri red chillies
1/4 tsp turmeric pdr
1/2 tsp salt
1/4 cup water to blend

Heat oil in a pan add chana dal and roast on a medium flame.Once it turns golden brown add ginger ,chopped onion, garlic, red chillies,turmeric  and fry till onion becomes light brown. Cool it completely and grind with water into a fine paste. Your chutney is ready.

PROCEDURE:
  • Soak rice,urad dal,chana dal,toor dal ,methi seeds in enough water for 6 hrs
  • Wash well and grind with washed poha into a smotth batter and let it ferment for 8 hrs
  • Before making dosa add rava,salt ,sugar  and mix well
  • Heat dosa tava ,sprinkle water and wipe with a tissue paper
  • Put a laddle full of batter and spread thin dosa and drizzle with oil or ghee
  • Once it is almost done smear it with red chutney and cook further for 2 mins
  • Serve hot with chutney  and potato bhaji or sambar.

Thursday, 16 November 2017

Gori kayi Palya


INGREDIENTS:
250 gms cluster beans/ gorikayi/ mitke saang
4 tsp oil
1  broken red chilli
1 tsp mustard
2 tsp urad dal
1/2 tsp turmeric powder
Salt to taste
Jaggery to taste

TO BE GROUND COARSELY ( without water)
3 tlsp coconut gratings
1 tsp mustard
1 tsp red chilli powder

PROCEDURE:

  • Wash,cut the ends of the beans and cut into 1 inch pieces
  • In a pan heat oil, add mustard,once it crackle,add urad dal,turmeric powder and red chilli bits,fry for a second
  • Add the beans,salt  and 1/4 cup water,cook with a lid covered
  • Once the beans is cooked add jaggery and the ground coconut mixture 
  • Toss it well and cook for 5 mins
  • Serve hot with rice and dal.



Onion Tomato Rasam


INGREDIENTS:
1/4 cup toor dal
1 slit green chilli
1 roughly chopped onion
2 chopped tomatoes
1/2 tsp turmeric powder
1 tsp rasam powder
Salt to taste
Pinch of sugar
Chopped coriander leaves

FOR TEMPERING:
2 tsp oil
1 tsp mustard
1/2 tsp hing

PROCEDURE:

  • Wash the dal ,add 3 cups water,chopped onion,tomatoes,green chillies,turmeric powder and cook in cooker for 3-4 whistles
  • Transfer the cooked dal,onion, tomato mixture in a vessel,add salt,sugar,rasam powder boil it
  • Add chopped coriander leaves and temper with the mentioned ingredients
  • Serve hot with rice and papad.

Monday, 13 November 2017

Mushroom Chettinad


INGREDIENTS:

1 pack of mushrooms(around 15 numbers)
1.5 cups finely chopped onions
1 big tomato finely chopped
1 tsp red chilli pdr
1/2 tsp turmeric pdr
2 green chillies
3 tblsp oil
a pinch if hing/ asafoetida
1 sprig curry leaves
1/2 tblsp ginger garlic paste
Small gooseberry size tamarind
Salt to taste
Chopped coriander leaves

TO ROAST AND GRIND:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khaskhas 
4-5 methi dana/ fenugreek seeds
8 pepper corns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini

TO MARINATE:
2 tsp salt
1/2 tsp turmeric pdr

PROCEDURE:

  • Dry roast the mentioned ingredients and grind into a fine powder,keep aside
  • Wash and cut the mushrooms, marinate with the mentioned ingredients and keep for 30 mins
  • Heat oil in a pan,add hing,curry leaves,slit green chillies and fry for a second
  • Add chopped onions and fry till trasparent
  • Now add the chopped tomato and fry till it becomes mushy
  • Add ginger garlic paste and fry for 5 mns followed by red chilli pdr and turmeric pdr, 2 tsp ground masala pdr ,fry for 2-3 mins
  • Add cut mushrooms,salt to taste and little water
  • Cover with a lid and cook till mushrooms  are done
  • Check the salt and garnish with chopped coriander leaves
  • Serve hot with roti,naan,dosa ,idli or rice.

Egg curry with Coconut milk


INGREDIENTS:
4 eggs boiled and cut into halves
2 tblsp oil
1 finely chopped onions
1 slit green chilli
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp coriander powder
1/2 cup coconut milk
Salt to taste
Chopped coriander leaves

FOR THE MASALA:
In half cup water boil 1 roughly chopped onion,3 garlic cloves,5 cashew nuts,1/2 inch ginger for 10 mins. Once it comes to room temperature grind into a fine paste and keep aside

PROCEDURE:

  • In a pan heat oil,saute chopped onions till light brown,add the slit green chilli, ground masala and fry for 5 mins
  • Add the turmeric poder,coriander powder and garam masala powder,fry for 2 mins
  • Add the coconut milk,boiled eggs,salt to taste and give one quick boil
  • Garnish with coriander leaves and serve hot with rice or rotis
  • I had used Maggi coconut milk powder .