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Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Sunday, August 26, 2012

Pineapple Pachadi



It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

  • Pineapple (finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green Chillies (roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 ½ tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tsp
  • Fenugreek Powder- a pinch
  • Curry leaves - 1 stem
  • Salt to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:

  • Grind the coconut and cumin seeds to a fine paste.
  • Crush  ½ tsp mustard seed.
  • Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
  • When the water almost dries up, add coconut paste and crushed mustard seed into it.
  • When it starts boiling, turn off the stove and allow to cool.
  • Add curd to it and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Saturday, June 9, 2012

Cheera Thoran / Spinach Stir fry



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.

INGREDIENTS:

  • Finely Chopped Red Spinach (chuvanna cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste


PREPARATION METHOD:

  • Heat Oil in a pan.
  • Add Mustard seeds and Red chilli and let it splutter.
  • Add Rice and fry it.
  • Once rice becomes crispy add Spinach / Cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush Coconut,Garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.

Recommended Combination: Serve hot with Rice.

Sunday, January 29, 2012

Cabbage Vada




It is a quick and delicious snack. It tastes similar to parippu vada.

INGREDIENTS:
  • Finely Chopped Cabbage - 1½ cup
  • Finely chopped shallot - 10 nos or  Onion - ½ cup 
  • Besan Flour / Gram Flour / Kadala Maavu  -  1½  cup
  • Finely chopped Ginger - 1 tsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix chopped shallot, chopped Ginger, chopped Red chilly, Curry leaves, Cabbage, salt and gram flour/ Kadala maavu.
  • Make a thick batter using little water (like parippu vada consistency).
  • Heat oil in a pan.
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides to a golden brown colour.
Recommended Combination: Serve hot with Black Coffee or Tea

Tuesday, January 24, 2012

Chicken Pakora




Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

  • Boneless Chicken Pieces - 250 gm or  ½ lb
  • Besan Flour - 3 tbsp
  • Corn Flour - 2 tbsp
  • Ginger & Garlic paste - 1 tbsp
  • Corriander powder -  ½  tsp
  • Red chilly powder -  ½  tsp
  • Garam Masala Powder -  ¼   tsp
  • Egg - 1 nos
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Mix all the ingredients together .
  • Marinate the chicken and keep it aside for 5 minutes.
  • Heat Oil in a Pan
  • When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.


Wednesday, January 18, 2012

Bread Bajji





Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

  • Bread slices - 4 nos
  • Finely Chopped Corriander Leaves - 2 tbsp 
  • Gram flour(kadala mavu / Besan Flour) - 1 cup
  • Chilly powder -½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida -  ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Cut the edges of bread slices and cut it diagonally.
  • Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
  • Heat oil in a pan.
  • Dip each pieces into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 


Recommended Combination: Serve hot with Tea or coffee


Sunday, January 8, 2012

Chicken Varattiyathu / Chicken Roast



We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:
  • Chicken pieces -500 gm or 1 lb
  • Sliced onion - 1 nos
  • Pearl onion  / shallot(sliced) - 10 nos
  • Green chilly(slit)- 3 nos
  • Crushed ginger - 2 tsp
  • Crushed garlic - 2 tsp
  • Corriander seeds - 1 tbsp
  • Red chilly  - 5 nos
  • Garam masala powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Pepper corn - 1 tsp
  • Salt to taste
  • Coconut oil - 1 tbsp
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add crushed ginger and garlic and saute.
  • Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
  • Crush red chilly, corriander and pepper corn.
  • Add this to the pan along with chicken pieces.
  • Add turmeric powder, garam masala, salt and mix well.
  • Cover the pan with a lid and cook the chicken in medium fire. 
  • Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)



Thursday, December 29, 2011

Bread Toast



Bread Toast is a simple and quick snack.

INGREDIENTS:
  • Bread Slices - 2 
  • Egg - 1 
  • Milk - 4 tsp
  • Butter - 1 tsp
  • sugar - ¼ tsp

PREPARATION METHOD:
  • Beat egg and sugar very well.
  • Add milk and beat again.
  • Take each slice, cut the edges 
  • Now cut them diagonally once.
  • Heat a pan with some butter in it.
  • Dip each piece in the mix and put it in the pan.
  • Add little butter on the top of each piece.
  • Cook it in medium heat .
  • Remove when both sides turn to a golden brown colour.


Saturday, December 24, 2011

Cheera Thoran



Cheera / Spinach Thoran is a simple and nutritious dish which is good for health.


INGREDIENTS:
  • Finely chopped green spinach (cheera) - 2cups
  • Grated coconut - ½ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Rice - 1 tsp
  • Garlic - 1 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil - as needed
  • Salt - to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add rice and fry it.
  • Once rice becomes crispy add spinach / cheera,salt,turmeric powder.
  • Cover the pan and cook for 2 mins.
  • Crush coconut,garlic and chilly powder and add to it.
  • Mix well and slow down the flame and stir well till the water dries up completely.
  • Remove from fire.
Recommended Combination: Serve hot with Rice.

Tuesday, December 20, 2011

Potato Bajji



 It is an easy to prepare Tea time snack. It is prepared by dipping the Potato in the batter and deep frying it.

INGREDIENTS:
  • Potato -2 nos
  • Gram Flour (besan)- ½ cup
  • Maida - 1 tbsp
  • Rice Flour -2 tbsp
  • Chilly Powder - ½ tsp
  • Asafoetida Powder - ¼ tsp
  • Baking soda - pinch (optional)
  • Salt to taste
  • Oil - for frying
  • Water- required to make batter

PREPARATION METHOD:
  • Mix the rice flour, maida, red chilli powder, asafoetida powder, salt to gram flour and mix well.(you can add baking soda to the flour if needed)
  • Add water to the flour mixture and make a smooth thick batter.
  • Heat Oil in a pan. 
  • Peel off the Potato skin and make thin slices of it.
  • Dip each slice into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

Tuesday, May 25, 2010

Cauliflower Bajji




Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:
  • Cauliflower Florets - 20 nos
  • All purpose Flour(Maida mavu) - ½ cup
  • Pepper powder -¼ tsp
  • Turmeric powder -¼ tsp
  • Egg -2 nos
  • Water -4 Tbsp (required to make thick batter)
  • Salt to taste
  • Oil for frying
PREPARATION METHOD:
  • Beat the egg and keep aside.
  • Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
  • Heat oil in a pan.
  • Dip each florets in the batter.
  • Put slowly it into the hot oil.
  • Fry the bajjis until it turns golden colour.
Recommended Combination: Serve hot with Tea

Monday, May 17, 2010

Manga Thayiru / Mango with Curd


Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tbsp
  • Chilly Powder - 1 tbsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Mango and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Manga Thayir can be served with Rice.

Wednesday, May 12, 2010

Manga Chammandi / Mango Chammandi


Manga Chammandi is a very popular side dish for several breakfast items and even as a side dish for rice.
It is very easy to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Grated coconut - 1 cup
  • Pearl Onion - 1 no
  • Green Chilly - 2 nos
  • Curry leaves - 2 -3 leaves
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the mango and cut it into small pieces.
  • Grind all the other ingredients with mango without using water.
Recommended Combination: Manga Chammandi can be served with Rice.

Wednesday, May 5, 2010

Ullipuli / Onion Curry



Ullipuli / Onion Curry is a great side dish which can be served with rice.
The tamarind juice in this gives it a distinct taste.

INGREDIENTS:
  • Finely Chopped Onion - 1 nos
  • Green Chilly(roundly cut) - 3 nos 
  • Finely sliced coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Red Chilly Powder - 2 tsp
  • Corriander Powder- 3 tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Coconut Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste
  • Water

PREPARATION METHOD:
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly, sliced coconut and saute well till the Onion turns transparent.
  • Add chilly powder, corriander powder and Saute till raw smell goes.
  • Add Turmeric powder and little water, let it cook.
  • When Onion is cooked, add Tamarind juice and allow to boil.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Ullipuli can be served with Rice / Chappathi

Monday, May 3, 2010

Muringa ila Parippu Curry



Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:
  • Toor Daal - 1 cup
  • Drumstick leaves -1 cup
  • Turmeric powder -¼ tsp
  • Chilly Powder - ½ tsp
  • Grated coconut -1 cup
  • Garlic -2 nos
  • Coconut Oil- 1tbsp
  • Curry leaves-a few

PREPARATION METHOD:
  • Detach the drumstick leaves from the stem.
  • Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the cooked daal along with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves
Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Saturday, May 1, 2010

Beetroot Curry



Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Diced Onion- 1 no
  • Chopped Potato - 1 no
  • Diced Tomato - 1 no
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil -1 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
  • Grind the coconut into a fine paste.
  • Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
  • Allow to boil for few minutes. 
  • Turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa

Thursday, April 29, 2010

Muringayila Curry / Drumstick leaves Curry



Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:
  • Drumstick leaves - 2 tbsp
  • Grated coconut -½ cup
  • Garlic -1 nos
  • Red Chilly -2 nos
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Coconut Oil- 1 tbsp

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Put the leaves in the oil and saute for a minute.
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the pan with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove.
Recommended Combination: Muringa ila curry can be served hot with Rice


Wednesday, April 28, 2010

Cabbage Mutta Thoran / Cabbage Egg Thoran



Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:
  • Egg - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Cabbage-2 cup
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent.
  • Add Cabbage and saute for 2 - 3 minutes.
  • Cover the Pan and cook the cabbage well.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Monday, April 26, 2010

Pavakka Curry / Bittergourd Curry



Pavakka Curry / Bittergourd Curry is prepared in grinded coconut paste to reduce its bitterness.
This is a thick gravy curry served with Rice.

INGREDIENTS:
  • Pavakka / Bittergourd -2 big size
  • Sliced Onion - 1 no
  • Sliced Green Chilly -3 nos
  • Sliced Tomato - 1 no
  • Grated Coconut - 1 cup
  • Corriander powder – ½ tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves 

PREPARATION METHOD:
  • Remove seed from Pavakka and cut it into small pieces.
  • Grind the Grated coconut, Chilly Powder,Corriander Powder to a fine paste.
  • Cook Pavakka, Onion and Green Chilly along with Turmeric powder and Salt.
  • When Pavakka is cooked, add Coconut paste and Tomato.
  • Let it boil.
  • When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination:Pavakka Curry / Bittergourd Curry can be serve hot with Rice / Chappathi




Saturday, April 24, 2010

Kinnanappam / Rice Cake


Kinnanappam is a sort of Rice cake cooked in steam.
The main ingredients are grinded boiled rice, coconut and jaggery.

INGREDIENTS:
  • Parboiled Rice- 1 cup
  • Grated coconut – 1½ cup 
  • Cumin seed - pinch
  • Jaggery - ½ cup
  • Ghee - 1tbsp
  • Salt - As reqd


PREPARATION METHOD:
  • Soak rice for atleast 4 hrs.
  • Grind Rice, Coconut and cumin seed to a batter(idli batter consistency).
  • Add Salt, Jaggery and ghee to the batter and mix well.
  • Grease some ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer.
  • Let it cool for sometime and remove from the pan.
Recommended Combination:Kinnanappam can be served with tea or coffee.