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  • String Bean Curry Recipe

    July 23, 2009 By: admin Category: Sidedish


    Ingredients:

    String bean or kaaramani kai – 250 gms

    Green Chilli – 2

    Grated coconut – 3 tsp

    Oil – 1 tsp

    Mustard – 1/2 tsp

    Urad dhal – 1 tsp

    Turmeric – a pinch

    Water – to cook

    Salt – to taste

    Method:

    1. Wash and chop the string bean and keep it ready.

    2. Take a tawa, heat oil and add mustard and urad dhal.

    3. After mustard pops, add the sliced green chilli.

    4. Now add the chopped string bean and add turmeric and sprinkle little water.

    5. Close with a lid and allow it to cook for 5 mins and add salt.

    6. Finally add grated coconut, mix well and serve.

    String Bean poriyal or curry

    String Bean poriyal or curry

    Corn Pulao Recipe

    July 21, 2009 By: admin Category: Variety Rice


    Ingredients:

    Basmati rice – 2 cup
    Water – 4 cup
    Corn – 2 cups
    Garam Masala powder – 2 tsp
    Pepper powder – 1/2 tsp
    Chilli powder – 2 tsp
    Salt – to taste
    Oil – 2 tablespoon
    Coconut milk – 2 cup
    Tomato Paste – 2 cup
    Finely chopped Onion – 1 cup
    Cooked Carrot, beans and peas – 2 cup
    For Masala:
    Cinnamom – 2
    Poppy seeds – 1 tablespoon
    Dry Chilli – 6
    Jeera – 2 tsp
    Coriander seeds – 1 tablespoon
    Ginger – 1 inch piece
    Garlic – 6
    For frying:
    Elachi – 4
    Cinnamom – 4
    Clove – 4
    Jeera powder – 2 1/2 tsp
    Bay leaves – 4
    Butter – 1 table spoon
    Method:
    1. Grind the masala ingredients and keep it ready.
    2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.
    3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.
    4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.
    5. Soak the rice for 10 mins.
    6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.
    7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.
    8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.
    Rich Corn pulao ready.

    Basmati rice – 2 cup

    Water – 4 cup

    Corn – 2 cups

    Garam Masala powder – 2 tsp

    Pepper powder – 1/2 tsp

    Chilli powder – 2 tsp

    Salt – to taste

    Oil – 2 tablespoon

    Coconut milk – 2 cup

    Tomato Paste – 2 cup

    Finely chopped Onion – 1 cup

    Cooked Carrot, beans and peas – 2 cup

    For Masala:

    Cinnamom – 2

    Poppy seeds – 1 tablespoon

    Dry Chilli – 6

    Jeera – 2 tsp

    Coriander seeds – 1 tablespoon

    Ginger – 1 inch piece

    Garlic – 6

    For frying:

    Elachi – 4

    Cinnamom – 4

    Clove – 4

    Jeera powder – 2 1/2 tsp

    Bay leaves – 4

    Butter – 1 table spoon

    Method:

    1. Grind the masala ingredients and keep it ready.

    2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

    3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

    4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

    5. Soak the rice for 10 mins.

    6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

    7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

    8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

    Corn Pulao

    Corn Pulao

    Rich Corn pulao ready.

    Pudina (Mint) Hot n Sweet Chutney Recipe

    July 20, 2009 By: admin Category: Chutney/Thokku & podi, Sidedish


    Ingredients:
    Pudhina -2 cups
    Ginger – small piece
    Green chilli – 2
    Jaggery – a small piece
    Salt – to taste
    Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon
    Method:
    1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.
    2. Mix the lemon juice or tamarind juice to the green chutney and mix well.
    This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

    Ingredients:

    Pudhina -2 cups

    Ginger – small piece

    Green chilli – 2

    Jaggery – a small piece

    Salt – to taste

    Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon

    Ingredients for hot n sweet mint chutney

    Ingredients for hot n sweet mint chutney

    Method:

    1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.

    2. Mix the lemon juice or tamarind juice to the green chutney and mix well.

    Hot n Sweet Mint Chutney

    Hot n Sweet Mint Chutney

    This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

    Pepper Sukku Kuzhambu Recipe

    July 19, 2009 By: admin Category: Sambar/Gravy


    Ingredients
    Brinjal – 4
    Pepper – 1/2 tsp
    jeera – 1/2 tsp
    coriander seeds – 1 tsp
    dried ginger- a small piece(sukhu)
    tamarind – small lemon size
    garlic – 15 pods
    turmeric – a pinch
    coconut – 2 tsp
    tomato – 1
    gingely oil -5 tsp
    salt – to taste
    curry leaves and coriander leaves to garnish
    Method
    1. Taka a pan add little oil and fry the sukhu and keep it separately.
    2. Now fry the coriander seeds,pepper and jeera.
    3. Grind the fried ingredients along with coconut and tomato.
    4. Extract the tamarind juice .
    5. Take a pan, add oil,sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.
    6. Now add the grinded material, turmeric, tamarind juice and allow it boil.
    Garnish with curry and coriander leaves.

    Ingredients:

    Brinjal – 4

    Pepper – 1/2 tsp

    Jeera – 1/2 tsp

    Coriander seeds – 1 tsp

    Dried ginger – a small piece (sukku)

    Tamarind – small lemon size

    Garlic – 15 pods

    Turmeric – a pinch

    Coconut – 2 tsp

    Tomato – 1

    Gingely oil -5 tsp

    Salt – to taste

    Curry and coriander leaves – to garnish

    Method:

    1. Taka a pan add little oil and fry the sukhu and keep it separately.

    2. Now fry the coriander seeds, pepper and jeera.

    3. Grind the fried ingredients along with coconut and tomato.

    4. Extract the tamarind juice .

    5. Take a pan, add oil, sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

    6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

    Pepper Sukku Kuzhambu

    Garnish with curry and coriander leaves.

    Cheese Peas Kachori Recipe

    July 18, 2009 By: admin Category: Snacks


    Ingredients:

    For kachori
    Maida – 1 1/2 cup
    Salt – 1/2 tsp
    Ghee – 2 tsp
    Baking Soda – a pinch
    For Stuffing
    Cooked green peas – 1 cup
    Mashed potato – 1 cup
    Finely Chopped green chilli, ginger and corainder – as required
    Garam Masala powder – 1 tsp
    grated Cheese – 3/4 cup
    Salt – to taste
    Oil – for frying
    Method:
    1. Take a bowl, add maida, salt, ghee, soda and mix well.
    2. Add little water and prepare the dough.(chapati dough consistency)
    3. Allow it for 15 mins.
    4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.
    5. Make small balls of the above mixture.
    6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)
    7. Flatten the cheese stuffed balls and keep them ready.(like vada)
    8. Make small balls of the maida dough and flatten.(small poories)
    9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.
    10. Seal the corners of both the poories with little water so that the stuffing don’t come out.
    11. Heat oil in a tawa and deep fry them and the Kachories are ready.

    For Kachori:

    Maida – 1 1/2 cup

    Salt – 1/2 tsp

    Ghee – 2 tsp

    Baking Soda – a pinch

    For Stuffing:

    Cooked green peas – 1 cup

    Mashed potato – 1 cup

    Finely Chopped green chilli, ginger and coriander – as required

    Garam Masala powder – 1 tsp

    grated Cheese – 3/4 cup

    Salt – to taste

    Oil – for frying

    Method:

    1. Take a bowl, add maida, salt, ghee, soda and mix well.

    2. Add little water and prepare the dough.(chapati dough consistency)

    3. Allow it for 15 mins.

    4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

    5. Make small balls of the above mixture.

    6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

    7. Flatten the cheese stuffed balls and keep them ready.(like vada)

    8. Make small balls of the maida dough and flatten.(small poories)

    9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

    10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

    11. Heat oil in a tawa and deep fry them and the Kachories are ready.

    Cheese Peas Kachori

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