June 26, 2009 By: admin Category: Sidedish
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Ingredients:
Ridge Gourd or Peerkangai or Beera Kaaya or dodka – 2
Onion – 2
Garlic – 4
Oil – 2 tsp
Mustard – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1/2 tsp (depending on taste)
Turmeric- a pinch
Salt – to taste
Water – as required
Method:
1. Take a pan, add oil, mustard and allow it to pop.
2. Add onion and garlic, cook till it becomes pink.
3. Now add chopped ridge gourd(peel off the skin),turmeric and sprinkle water and keep it closed fow few minutes.
4. Add chilli powder, coriander powder and salt .
5. Mix well and allow it for some time.
Ridge Gourd or Peerkangai Sabji
Spicy and delicious ridge gourd subji is ready. Goes well with chapatis.
Note: Do check the taste of the ridge gourd while cutting them. Some ridge gourd might taste bitter. In that case, please do not use them.
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June 23, 2009 By: admin Category: Sidedish
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Ingredients:
Drumstick – 2 cups
Brinjal Sliced – 2 cups
Onion Sliced – 2
Garlic – 2
Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric – 1/4 tsp
Mustard – 1/2 tsp
Oil – 3 tsp
Salt – to taste
Water – as required
Method:
1. Take a tawa, heat oil and add mustard, onion and garlic.
2. Leave for few mins until raw flavor fades.
3. Now add brinjal and drumstick and sprinkle water and leave it to cook.
4. Once vegetables are cooked, add turmeric, chilli powder, coriander powder and salt.
5. Mix well and leave it for 5 mins.
Brinjal Drumstick Masala
This spicy masala can be served with rice.
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June 20, 2009 By: admin Category: Sambar/Gravy
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Ingredients:
Tomato – 1/4 kg or 4-5 nos
Madras onions or Small onions – a small cup
Garlic – 5 – 10
Ginger – 2 inches piece
Green Chilli – 2
Red Chilli – 4
Pottu kadalai or fried gram dhal – 2 tsp
Coconut scrapings – 2 tsp
Cinnamom(pattai) -two small pieces
Clove (Lavangam)- 2
Poppy seeds (kasa kasa) – 1 tsp
Fennel seeds( Sombu or perunjeeragam) – 1 tsp
Oil- 6 tsp
For seasoning:
Mustard -1 tsp
Channa and urad dhal – 1 tsp
Curry leaves – to garnish
Salt – to taste
Method:
1. Take a tawa, add little oil and fry red and green chilli; onion; tomato; ginger and garlic; clove, cinnamom, fennel seeds and poppy seeds; coconut scrapings and fried gram, each separately.
2. Allow it to come to room temperature.
3. Now grind all the ingredients to a fine paste adding little water.
4. Now take a tawa, heat 2 tsp oil and add mustard, urad, channa dhal and curry leaves.
5. Add the grinded gravy and add salt.
6. Allow it to boil for 5 mins and serve hot.
Tomato Gravy
This serves as a best side dish for blank items like idli, dosa and rice. This gravy will taste spicy.
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June 16, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Pasta – 2 cups
Tomato – 1
Onion – 1
Soy Sauce – 1 tsp
Tomato Sauce – 2 tsp
Green Chilli Chopped – 2 or Chilli sauce – 1/2 tsp
Water – as required
Salt – as required
Curry leaves – to garnish
Vegetable Oil – 1 tsp
Method:
1.Cook the pasta in sufficient water and drain the water.
2. Take a pan, add oil and saute chopped onion, tomato and green chilli.
3. When the raw flavor fades, add tomato, soy sauce and salt.
4. Add the coked and drained pasta and mix well and leave it for few mins.
Spicy Easy Pasta
5. Garnish with Curry leaves and serve hot.
It can be serve as an easy breakfast in the morning or as a evening tiffin for kids.
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June 12, 2009 By: admin Category: Sambar/Gravy
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Vazhakai Kootu or Vazhakai Poricha Kootu or Plantain Kootu
Ingredients:
Plaintain or raw banana – 2
Black eyed peas – 1 cup
Grated Coconut – 3 tsp
Red Chilli – 4
Coriander seeds – 1 1/2 tsp
Channa Dhal – 2 tsp
Coconut Oil – 1 tsp
Mustard, oil, urad dhal – 1 tsp each
Salt – to taste
Tamarind – a small piece
Turmeric – a pinch
Asafoetida – a pinch
Water – as required
Curry leaves – to garnish
Method:
1. Remove the skin and clean the plaintain and keep them chopped.
2. Do not leave it outside in air as it will turn black. Always cut the raw banana and place them inside water.
3. Get the black eyed peas or the white kaaramani cooked.
4. Take a tawa, add little oil and fry channa dhal, coriander seeds, red chilli and curry leaves.
5. Get them grinded along with coconut and asafoetida into a fine paste adding little water.
6. Add little water and prepare tamarind juice.
7. Take a tawa, add plantain and add sufficient water to get it cooked.
8. Add tamarind juice when its half cooked and add turmeric and kaaramani and mix well.
9. Leave it for few mins and add the grounded paste along with salt and allow it to boil for few seconds.
Vazhakai Kootu
10. Garnish with coconut oil and roasted mustard and urad dhal.
Note: Make sure the kootu is in a gravy consistency. If needed add little water while mixing the grinded paste.
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