January 29, 2009 By: admin Category: Breakfast/Easy tiffin
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Idly – 5 nos
Chopped onion-1cup
Oil-3tsp
Mustard-1/2 tsp
Urad dhal-1/2 tsp
Channa dhal-1/2 tsp
Chilli powder-1 tsp
Salt –to taste
Curry leaves.
Method:
- Cut the idly in to pieces.
- Take a tawa, add oil and mustard seeds.
- After mustard pops out, add channa and urad dhals.
- Add onion, once the dhal turns golden brown.
- Now add the chilli powder and salt and mix well.
- Finally add the idly pieces and mix well.
Add curry leaves and serve hot.
No Comments →
Onion Rice|Onion Recipe|Lunch box recipe
January 29, 2009 By: admin Category: Variety Rice
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Onion – 1 cup chopped
Rice – 1 cup boiled
Mustard – ½ tsp
Oil – 2 tsp
Channa dhal – ½ tsp
Urad dhal – ½ tsp
Turmeric powder – a pinch
Salt – to taste
Green chillies- chopped 1 tsp
Curry and corriander leaves – to garnish
Method:
- Taka a tawa, add oil and mustard to it.
- After mustard pops out, add channa dhal and urad dhal and allow it to roast to golden brown.
- Now add chillies and chopped onion.
- Add turmeric powder and salt.
- Allow the onion to get cooked for few mins.
- Now add the boiled rice and mix well.
- Garnish with fresh curry and corriander leaves.
No Comments →
Instant Sambar|Easy sambar|Sambar Recipe
January 29, 2009 By: admin Category: Sambar/Gravy
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Tamarind – small lemon size
Onion or any vegetable chopped – ½ cup
Sambar powder – 2 tsp
Toor dhal – 1 cup boiled
Oil – 2 tsp
Mustard seeds – ½ tsp
Turmeric powder – a pinch
Asafoetida – a pinch
Salt – to taste
Curry leaves – to garnish
Method:
- Soak the tamarind in water and extract the juice.
- Take a tawa, add oil and mustard seeds.
- After mustard pops out, add the chopped onion or vegetables to it.
- Allow the vegetables to get cooked and add the tamarind juice.
- Now add sambar powder, asafoetida, turmeric and salt.
- Stir well and allow it to boil.
- Now add the boiled toor dhal to it.
- Stir well and garnish with curry leaves. Your sambar is ready.
No Comments →
January 28, 2009 By: admin Category: Sidedish
Susbcribe and Receive Indian Recipes in Email (1 per day)
Lady's finger poriyal
Ingredients:
Vendaikai/ladysfinger – 250 gms
Mustard- 1/2 tsp
Oil – 2 tsp
Urad dhal – 2 tsp
Chilli powder – 1 tsp
Turmeric powder – a pinch
Grated Coconut – 3 tsp
Salt – to taste
Curry leaves – to garnish
Method:
- Wash and dry the ladysfinger and chop it to small pieces.
- Take a tawa, add oil, mustard and urad dhal.
- After mustard pops out, add the chopped vendaikai.
- Allow it to get cooked for few mins.
- Now add turmeric powder, salt and chilli powder to it.
- Finally add the grated coconut and garnish with curry leaves.
No Comments →
Tomato rasam|Thakkali Rasam|Rasam recipe
January 28, 2009 By: admin Category: Sambar/Gravy
Susbcribe and Receive Indian Recipes in Email (1 per day)
Tomato Rasam
Ingredients:
Tamarind – a small piece
Tomato – 2 full (either chopped or Make it into juice)
Rasam powder – 2 tsp
Curry and corriander leaves
Toor dhal -1/2 cup boiled
Asafeotida – a pinch
Turmeric powder – a pinch
Salt – to taste
Mustard – 1 tsp
Oil/ Ghee – 1 tsp
Method:
- Soak the tamarind and extract the juice by adding water.
- To the tamarind extract, add rasam powder, asafoetida, turmeric and salt.
- Allow the mixture to boil.
- Now add the tomato (either chopped or the juice)
- When the mixture starts boiling, add the boiled toor dhal and stir well.
- If you find the rasam to be thick, you can add water and dilute it.
- Take a tawa, add oil or ghee and add mustard seeds. After mustard pops out, add this to the boiling rasam and turn off the stove.
- Add corriander and curry leaves to garnish.
Your yummy rasam is ready. You can have it with rice to refresh yourself.
No Comments →
