Saturday, May 28, 2011

Mixed vegetable curry with cashew paste| Creamy Vegetable Sabzi

Vegetable kurma is a usual thing which we prepare at home frequently. I don’t want to try out the usual one always; we should have variety in our diet so that we feel good when we eat and we can satisfy our taste buds, i think im right. I tried this sabzi once for my lunch. In my house vegetables goes only with me. I used all the available vegetables at home and prepared it for two. So that I can have it for dinner also. It was simple and easy. I tried to make it creamy so used Cashew nut paste with little milk. We can season this recipe with butter also; weight conscious people please avoid it. Here we go in to the recipe.

Ingredients
Vegetables – 1 cup (peas, potato, cauliflower, beans, carrot) Cut all in 1 inch thickness.
Cashew nut paste – 2tbsp (soak cashew nut in milk and grind it in to a thick and smooth paste)
Onion and chili  paste – 3tbsp (grind 1medium size onion and 1 big green chili in to smooth paste)
Tomatoes – 1no (chop it very finely)
Red chili powder-1tsp
Turmeric powder- ½ tsp
Dhania powder-1tsp
Vegetable masala-1tsp
Ginger garlic paste- 1tsp
Sugar a pinch
Salt to taste
Coriander leaves for garnishing
Seasoning
Jeera and sombu – 1tsp
Oil/ ghee – 2tbsp or 3tbsp
Method
Heat oil in a heavy bottom pan, add jeera and sombu when it starts to splutter add the onion paste fry it till the onion turns brown, now add the tomato fry till the oil leaves the mass. Then add turmeric powder, red chilli powder, dhania powder, and vegetable masala powder.Fry well and then add ginger garlic paste, Nicely fry it in oil till the raw flavors goes well. Now add all the vegetables mix it well, add salt and little water, close the pan and cook for 10 min.
Open the pan and add the cashew nut paste and little sugar. Mix it well. Keep in sim for 5min or till the oil leaves the sides.This is a nice thick gravy which will be coated fully on the vegetables.
Serve hot with chapatti or phulkas

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Friday, May 27, 2011

Gobi Manchurian (Dry)| Cauliflower Manchurian | Version 1

Day 5 of Blogger Marathon by Srivalli. Today is weekend for us, so heavy lunch preparation and today I got time to prepare many items, I prepared Egg biriyani for my family and chicken drum stick for the little one. And I got time to prepare fried rice and Gobi Manchurian for me. I have tried various methodologies for preparing this awesome recipe. I mixed and match many versions and finally got my own version.  This is a popular snack recipes.When it is prepared dry it runs very faster with kids. Today im posting the dry version of it. 

     Always I follow this trial method where i try few things myself which wil be a grand success, i know many people do it.we mostly learn this from our mother, hope im right. In my school days in our home science lab I prepared this dish first and after that I prepared once in my moms place. When my daughter started liking  this dish I got some more enthusiasm for preparing Gobi Manchurian. Now im going to post my homescience record version with some difference for preparing Gobi Manchurian. 


Ingredients
Cauliflower florets  – 2cup
Spring onion – 1 bunch (chop finely - greens and white onion separately)
Soya sauce- 1tbsp
Ajinamoto - a pinch
Tomato sauce-2tsp
Green chili sauce – 1tsp
Garlic chopped – 2tsp
Oil for seasoning
For Batter
Maida – ½  cup  
Rice flour-2 tbsp
Corn flour- ¼ cup
Salt to taste
Green chili paste –1 ½ tsp
Ginger paste- 1 ½ tsp
Cooking soda a pinch.
Oil for frying
Method
Wash the florets and put it in hot water for 10min. strain well and keep aside. Prepare the batter and heat oil for frying.
Dip the florets one by one in the batter and deep fry it till golden brown. Strain well and keep in a tissue paper. Deep fry all the florets and keep ready.


Heat oil in another pan for seasoning, Add chopped garlic in oil fry for some time. Add the spring onions, ajinamoto. Cook onion for a min, Now add the sauces given fry well. Add the deep fried florets in to this sauce, toss well. Keep in sim for a min. Serve hot .

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Thursday, May 26, 2011

Aloo Muttar curry | Potato And Peas Masala

Aloo matter is a favorite dish which I used to order in the restaurant as side dish for many Indian breads like naan, paratha, phulkas…. Many times I think of making it myself at home. It happened once and im posting here, without any reference I made this recipe and it turned out to be the same as restaurant taste. But oil I added little less used canola oil for cooking. Cooking time comes within 30min, and serves at least 4 people.
                                  I don’t know this little kids are really attracted to such recipe, my daughter don’t like chapatti very much. But if she has a side dish like this she loves it and eats at least 2 small sized chapatti.  Even she loves gobi mutter curry which I will be posting soon. Very fast moving recipes r my daughter favorite and i love to make what ever she likes , hope even all kids like this kind of hotel recipe . I am really happy to post my favorite recipe. Here we go on to the recipe.


Ingredients
Potatoes – 3 no (boiled)
Peas – ½  cup (fresh peas or processed)
Curd- ¼ cup (beat it well)
Tomatoes – 3no chopped very finely
Spices
Coriander powder-   ½  tsp
Red chilli powder – 1 ½  tsp
Garam masala- ½ tsp
Turmeric powder 1tsp
Curry powder – 1tsp
Salt to taste
Oil – 2 ½ tbsp
Grind to paste
Green chilies – 3no
Ginger  1inch
Onion – 1 no big
Coriander leaves chopped – for garnishing
Method
Boil potatoes and peas , keep it ready. Grind onion and chilli with ginger in to a fine paste.
Heat oil in a pan, add ground onion paste fry well till the oil leaves the paste. Now add red chili powder, fry well . Now add tomatoes and mix well. Cook  till it is done. Add all the other spices. Fry till the raw smell goes.
Add the mashed potatoes and peas, add little water and salt. Cook in sim for 3min. then add beaten curd mixgently. Close the lid and cook in sim for 5min. Garnish with coriander leaves and serve hot.

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Wednesday, May 25, 2011

Chow - Chow Dhal curry | Chow chow Paruppu kootu

Main side dish in Tamil cuisine will be kootu. Mostly kootu means mixture in Tamil. I used to love all kinds of kootu with various veggies. But chow chow is one of my favorite, when I saw this veggie in a super market. I was happy, because am  craving for making kootu which is my favorite.
                              My mom used to prepare many kinds of kootu with coconut, jeera and pepper ground to gether and it goes on. But this type is simple and she taught me this, it just took me around 20 min for preparing, I served it with hot pepper rasam and appalam. I have to thank my mom here, she made my little one also like this kootu, she have it with steamed rice, ghee and this curry. Here we got to the recipe.

Ingredients
Moong dhal – ½ cup
Chow chow – 2no (peel the skin and diced)
Turmeric powder – 1tsp
Rasam powder – 2tsp
Asafetida – ¼ tsp
Red chili – 5no
Curry leaves – few
Mustard seeds – ½ tsp
Urad dhal – ½ tsp
Oil / ghee – for seasoning
Salt to taste.
Method
Pressure cook the dhal and chow chow together with enough water and turmeric powder. Nicely mash well, and keep aside. 
In a pan heat oil and ghee for seasoning, splutter mustard seeds and urad dhal, add red chilli, asafetida and curry leaves. Then add the dhal mixture, salt and rasam powder with little water. Mix well. Keep in sim and allow it to boil. Switch off the flame and change the curry in to the serving bowl and serve hot. Easy to prepare and very tasty to eat.
Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Tuesday, May 24, 2011

Aloo Masala| Poori Masal | Poori Masala| Version - 1

Today is the 2nd day of Blogger Marathon# 5 by Sri valli. Today’s recipe is favorite one for all of us, Poori masal. Im addicted to this potato masal which is given in Saravana bhavan, Chennai. There are 2 types of Masala , this version I learnt it from my mom and the other version from my MIL.
               The topic which I chosen for this marathon is curry in a hurry and this recipe can be prepared really in a hurry and it takes only 15 – 20 min. My mom even prepares this masala without onion. That will also be good as we are adding ginger and green chili. This is an easier and tastier side dish for poori. The best and easiest tiffen item which I can make it with in 30min is poori and masala. This is one of the favorite Tiffin of my family. Happy to post this recipe today. Here we go on to the recipe.

Ingredients
Potato – 2no big
Green chilli – ½ tsp (minced)
Ginger – ½ tsp (grated)
Onion – ½ cup (finely chopped)
Curry leaves – few
Coriander leaves – hand full (chopped)
Mustard seeds – ½ tsp
Channa dhal – 2tsp
Urad dhal – 1tsp
Turmeric powder – 1tsp
Salt to taste
Oil for seasoning
Method
Boil the potatoes well, peel of the skin and take it in a wide bowl. Mash the potatoes with little ginger , green chili and salt. Keep it aside.
Heat oil in a pan; splutter mustard, urad dhal, and channa dhal. Fry till channa dhal turns little brown in color. Then add onion, turmeric powder, curry leaves , rest of the green chili and ginger. Fry well. Add the potatoes and add little water. Mix well. Check for the salt. When everything mix  together. Remove from fire. Garnish with coriander leaves. Serve hot with poori. Enjoy.

Check out the Blogging Marathoners doing BM#5 along with me   

Curry in a hurry under 30 min: Aarthi, me, Jayashree, Jayasree, Kaveri, Pavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals:Monika,
Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali ,Suma 
Seven Days of Colorful Dishes Kid's Special:Kalyani
Summer Coolers:Kamalika, Srivalli

                            

Monday, May 23, 2011

Ennai Kathirikkai Curry| Eggplant Curry in Gingerly oil | Version- 1

Today Blogger Marathon - 5 and im happy to run again with my co- bloggers i have chosen curry in a hurry topic and here is my1st day post and this is my favourite recipe Ennai kathirikkai .

                     
Eggplant / kathirrikai is one of the favorite vegetable for many people. Especially a curry with eggplant is delicious. My mom’s version of making ennai kathirikkai is different from this recipe. And I tried doing many kinds of ennai kathirikkai. A single recipe name has different Method of preparation. I can say this is my own version. Here first step is to prepare the masala powder for stuffing. And stuffing it in eggplant and cook it. then only curry preparation. Each and every person has their own preparation of this recipe. Mainly small tiny eggplant tastes really good for this curry.
I got bored up with the usual preparation of food at my place. I want to do something interesting and tasty . I prepared it day before yesterday and we enjoyed. Here is my 1st version of Ennai kathirikkai and I will be posting the second and third soon.

Ingredients
For making curry
Eggplant (small or medium)- 7 or 8 no
Tamarind juice – 1cup (little thick)
Kuzhambu milagai thool/ powder- 1 ½ tsp
Salt to taste
Shallots (chopped) – ½ cup
Tomato chopped – ¼ cup
Garlic – 3no (chopped)
Curry leaves few
Gingerly oil – ¼ cup
For making spice powder
Channa dhal – 2tbsp
Red chili (whole) – 8no
Dhania seeds – 2tbsp
Urad dhal – 1tbsp
Scrapped coconut – 2tsp
Ani seeds – 1 tsp
Oil – 1 tsp
Little salt
For seasoning
Mustard seeds – ½ tsp
Urad dhal- ½ tsp
Red chili – 2no
Method
For spice powder, heat oil in a pan and add all the given ingredients for spice powder. Fry it well till it turns golden brown and gives good aroma. Grind it in to coarse powder. Keep aside.
Wash brinjal well and remove the stem. Make X mark or criss cross cuts on the base of brinjal. Then  fill it with the spice powder fully.  Then heat gingerly oil in the pan and fry brinjal well till it is cooked or soft. Do not break the brinjal, strain oil well and keep aside.
In the same oil, splutter mustard seeds, urad dhal and red chili. Add curry leaves and shallots with garlic. Fry well till it becomes golden brown. Then add tomato fry well till oil leaves. Then add salt , kuzhambu powder and 1 tbsp of ground spice powder. Fry well and add tamarind juice. Allow to boil for some time and boil in sim for another 2 min. Add the fried brinjal pieces.
Boil for two more minutes and serve hot with steamed rice.
Check out the Blogging Marathoners doing BM#5 along with me   

Curry in a hurry under 30 min: Aarthi, me, Jayashree, Jayasree, Kaveri, Pavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals:Monika,
Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali ,Suma 
Seven Days of Colorful Dishes Kid's Special:Kalyani
Summer Coolers:Kamalika, Srivalli
Related Posts Plugin for WordPress, Blogger...