January 20, 2009 By: admin Category: Breakfast/Easy tiffin
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Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients
Sooji – 1 cup
Oil – 3 tsp,
Green chillies – 2
Mustard seeds -1/2 tsp
Curry and corriander leaves
Onion -1
Channa dhal – 1 tsp
Cashew – 6-8
Salt -to taste
Water
Ghee
Method:
1. Heat a tawa and add sooji and roast for few mins.
2. Now remove the sooji from the tawa on to a plate.
3. Now heat some oil in the pan again. Add mustard seeds, curry leaves, channa dhal, green chillies and sliced onion.
4. Fry till the onions are a little golden brown and add the cashews.
5. Add enough water to the tawa and let it boil.
6. Add salt and sooji and fry for a min or two.
7. When the mixture thickens add little ghee and serve hot.
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January 20, 2009 By: admin Category: Sidedish
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients
Potatoes – 4-5
Turmeric powder- 1/2 tsp
Chilli powder -2 tsp
Salt -to taste
mustard – 1/2 tsp
Urad dhal – 1 tsp
oil- to fry
Curry leaves
Method:
1. Boil potatoes and cut them
Potato fry
into pieces.
2. Add oil to tawa and add mustard seeds and urad dhal.
3. Add the chopped potatoes.
4. Add turmeric powder, salt and chilli powder to it.
5. Mix well and let it fry a bit to become little crispy.
6. Add curry leaves and garnish. Served as a wonderful sidedish with sambar..
Chopped Onion can be added if interested..
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January 20, 2009 By: admin Category: Sambar/Gravy
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients
Mullangi/Murungakkai
Red chillies- 4-5
Toor dhal- 1 cup
Channa dhal -2 tsp
Asafoetida- a pinch
Salt- to taste
Tamarind paste- as desired
Turmeric powder- a pinch
Mustard-1/2 tsp
Fenugreek- 1/4 tsp
Corriander seeds – 2 tsp
Grated Coconut -1/2 cup
Curry and coriander leaves
Little oil- 2 tsp
Method
1. Boil the dhal and mash it to a paste.
2. Chop the Mullangi into small rounds or coin like shapes and cook it. (Murungakkai into small pieces to cook)
3. Add oil in a tawa and add fenugreek (vendayam), red chillies, corriander seeds, channa dhal and curry leaves to it. Fry them till they become golden brown. Let the fried items cool down and then keep them grinded along with coconut.
4. Take the tamarind juice and add the grinded misture.
5. Add asafoetida, salt, turmeric powder to it. Add the mullangi/murungakkai to it.
6. Allow the mixture to boil till the raw flavour of tamarind fades.
8. Now add the mashed dhal and boil it for some more time.
9. Add little oil to tawa and fry the mustard seeds and garnish it along with coriander leaves and serve hot with rice, idly, dosa etc…!!
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January 20, 2009 By: admin Category: Festives & Sweets
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Finely grated carrots – 1 1/2 cups,
Sugar – 1 cup,
Mixture of milk and water – 1 cup (the proportion may be as you like),
Cashews- 6,
Cardomoms – 4,
Ghee – 3 tsp
Method:
Peel all the carrots and grate them finely. Pour 3 teaspoons of ghee in a frying pan. Add 6 cashews and powdered cardomoms.Fry till you get the smell of roasted cashews.Pour the mixture of milk and water. Add sugar. When the water comes to boil, add 1 1/2 cups of grated carrot and stir slowly and constantly in low heat until the mixture turns into a soft paste. After adding sugar, you may have to cook around 7 – 10 minutes to get the desired consistency for halwa. Do not heat the mixture too long, so as to prevent it from getting hardened.
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