Sending this recipe to EFM- Sweets
Saturday, November 29, 2008
Sending this recipe to EFM- Sweets
Serve Masala sundal like this as shown......
Friday, November 28, 2008
Yesterday i was thinking of doing different lunch recipe... so i prepared this corriander pulav, Cauliflower fry and curd rice.....and taught of posting this recipe today to all... It is simple and easy to make. love corriander taste very much. Adding potato enrich the taste of the pulav... kids will automatically love the aroma and taste of this pulav...have a look...
1 cup Basmathi rice
2 or 3 cloves
2no Onion (cut length wise finely)
2 no tomatoes (chopped)
1 no Potatoes
¼ cup peas (optional)
2 ½ tbsp Oil
salt as required
1 medium bunch Coriander leaves
½ inch piece Ginger
4 flakes Garlic
4 no Green chilli
1 tsp red chilli powder
½ tsp Cumin seeds
8 no small onion
1 ½ tbsp Coconut (grated)
1 tsp Garam masala
Wash and soak rice for 5 to 10 min. Cook peas (optional).Peel and dice potatoes.
Heat oil in a wide pan. Fry the masala given and add onion fry for 2 min. Now add the tomatoes fry till soft. Add potatoes and little salt. Fry for few min.
Mix ground masala gently and fry till the good smell comes. When the moisture is absorbed add the soaked rice and fry well for 1 min. Add 2 cups of water and salt allow it to boil. When it boils briskly add the peas and mix well. Close the lid and cook in sim. When the rice is half done. Dum it in 120 degree preheated oven for 5 min.
If preparing this pulav in Pressure cooker. After adding peas mix well and close the lid, pressure cook for 10 min in low flame.
Serve hot with Potato chips, raita or pickle.
Sending this recipe to Rice mela by Srivalli
Thursday, November 27, 2008
Wednesday, November 26, 2008
¼ kg Green chilli (bajji mulagai)
¼ kg Onion
oil for deep frying
For Bajji Batter
¼ cup Rice flour
1 tbsp Maida
2tsp Corn flour
Salt and chilli powder as per taste
2pinch Cooking soda
1 pinch Red colour
Slit the chilli carefully and remove the seeds inside using sharp knife.
Peel out the onion and Slice onion in thin rounds circle carefully.
Mix the bajji batter little thicker.
Heat oil in a pan and when it smokes dip the onion slices one by one in the batter to coat both the sides and slip in oil carefully.when it turns golden brown turn over and cook the other side, drain excess oil.
In the same way,Dip the chillies carefully in the batter and deep fry it till golden brown.
Have a look of my Co- RM Runners:1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
Tuesday, November 25, 2008
The Brinjal, the popular vegetable of the masses, is native to India. The most common variety the glossy purple Brinjal is a familiar component of Indian curries.This inexpensive vegetable was known as Malayan purple melon in China. There it was a common food item since 600 BC.May be the shape of first varieties that English speakers came across prompted them to call it as eggplant. The botanical name of Brinjal is Solanum melongena.The other names are begun in Bengali, ringna in Gujarathi, baingan in Hindi, badane in Kannada,waangum in Kashmiri, vazhuthinanga in Malayalam, vange in Marathi, baigan in Orriya, kathiri in Tamil,venkaya in Telugu and the other names are Aubergine and Eggplant. With Brinjal we used to do only sambar and poriyal ..why not try out kootu..
250 g Brinjal (cut lengthwise)
150 g Shallots (sambar onions finely chopped)
½ cup Moong dhal (payatham paruppu)
2 tsp Rasam powder
Mustard seeds and urad dhal for sauting
Curry leaves ( little)
1 tsp Fenugreek seeds
½ tsp Asafoetida powder
¼ tsp Turmeric powder
Salt (as per taste)
3 T Oil
Cut brinjal lengthwise and chop the shallots.
Pressure cook brinjal, shallots and moong dhal with little turmeric. keep for 2 whistle.
Take a kadai with oil, saute mustard seeds, urad dhal, asafoedita and fenugreek seeds and curry leaves.
Add the pressure cooked brinjal to it.
Add rasam powder and salt.
Sunday, November 23, 2008
Medhu Vadai is a traditional snack in each and every Indian homes. This dish is prepared by grinding different kinds of Soaked pulses and cereals at home. Mostly vadai are deep fried items. Here is Onion medhu vadai for u all.
1 cup De husked Black gram (whole)
1 tsp Rock salt
2 tbsp Raw rice
1no Onion Big (finely chopped)
3tsp Minced green chilli
few curry leaves(chopped)
3tsp cut coriander
Oil for deep frying
Soak dhal and rice with enough water for 1 to 2 hours.
Drain water well and grind dhal in to smooth frothy paste with out adding water..
Add salt in the end of the grinding. Mix all the other ingredients and using with the wet hands shape little dough in to ball and then pat on top and put hole in the center.
Deep fry it in oil. Do not disturb till underneath turns to golden brown colour. Turn once to fry the other side brown and crisp.Serve hot with pongal/ idli and sambar.
Have a look of my Co- RM Runners: