Search This Blog

Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 3 cup
  • Onion(chopped) - 1 no
  • Garlic(chopped) - 1 tsp
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, garlic, green chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Sunday, March 23, 2014

Panipuri


For Poori

INGREDIENTS:
  • Poori / Golgappa - 10 nos
  • Potato (boiled and mashed) - 1cup
  • Cooked channa / chick peas - ½ cup
  • Finely chopped Green chilli - 1 no
  • Finely chopped Onion - 1 no
  • Finely chopped Corriander - ½ cup
  • Cumin seed powder -½ tsp
  • Chaat masala 
  • Salt to taste
PREPARATION METHOD
  • Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
  • Take each poori and crack the top to make a hole.
  • Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:
  • Chilled water - 2 cups
  • Chilli powder - 1 tsp
  • Chaat masala powder- 1 tsp
  • Sweet chutney - 3 tbsp
  • Green chutney - 3 tbsp
  • Cumin seed powder -1 tsp
  • Salt to taste
PREPARATION METHOD
  • Mix all ingredients together to make the pani.
  • Dip each poori in pani and eat it.


Sunday, March 9, 2014

Chicken Dosa / Chicken Pancake



INGREDIENTS:
  • Boneless Chicken(finely chopped) - 250 gm or ½ lb
  • Onion (Finely chopped) - 1 small
  • Tomato (finely chopped)- 1 nos
  • Green Chilly(sliced) - 2 nos
  • Ginger-Garlic Paste- 1 tsp
  • Chily powder-1 tsp
  • Corriander Powder- 1 tsp
  • Garam Masala Powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Pepper Powder - ¼ tsp
  • Coconut Oil - 3  tbsp
  • Salt -to taste
  • Curry leaves - a few
  • Dosa Batter

PREPARATION METHOD:

  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Heat 2 tbsp oil in a Pan.
  • Add onions, green chillies and saute well till they turn transparent.
  • Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
  • Add tomato and sauté for 2-3 minutes.
  • Add cooked minced chicken and saute it for 2 - 3 minutes.
  • Remove the masala from the stove and let it cool.
  • Heat a frying Pan.
  • Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
  • Put some chicken masala and spread it evenly on the dosa.
  • Lightly press the masala with a spoon.
  • Pour little oil over it.
  • Turn the dosa slowly and cook the other side.
  • Remove from the pan and serve.
  • Repeat the same process with the remaining dosa batter.

Sunday, February 23, 2014

Paav Bhaji


For Bhaji
INGREDIENTS:
  • Chopped onion - 1 no
  • Ginger (crushed) - 1 tsp
  • Garlic  (cushed)  - 1 tsp
  • Green Chilli - 2 nos
  • Chopped Tomato - 2 nos
  • Potato - 1 no
  • Carrot - ¼ cup
  • Green Peas - ¼ cup
  • String Beans - ¼ cup
  • Cauliflower florets - ¼ cup
  • Capsicum-  ¼ cup
  • Turmeric powder - ¼ tsp
  • Chilli powder - 1 tsp
  • Pav Bhaji Masala - 2 tsp 
  • Chopped Corriander leaves - 1 tbsp
  • Salt to taste
  • Butter - 3 tbsp
PREPARATION METHOD:
  • Cook carrot, beans, potato and peas  and keep it aside.
  • Heat  Butter in a pan.
  • Add onion, crushed ginger, crushed garlic, green chili  and sauté till onion turns transparent
  • Add chilli powder, turmeric powder and pav bhaji masala and saute for a minute.
  • Add tomatoes and sauté till the oil separates.
  • Add cauliflower, capsicum, cooked vegetables, salt and  water into it and mix well.
  • Cover the pan with lid and let it cook for 12 - 15 minutes in medium heat.
  • Once the vegetables are cooked well and the curry becomes thick, mash it thoroughly.
  • Put a tsp of butter on top of the curry and garnish with chopped coriander leaves.

For Pav
INGREDIENTS:
  • Pav bread - 6 no
  • Butter - 1 tsp
PREPARATION METHOD:
  • Heat a tava or a frying pan.
  • Cut the Pav bread horizontally in to two pieces. 
  • Spread little butter on each side and lightly fry till the bread is light brown.
Serving Method
  • Serve the pav bread with bhaji, sliced onion, coriander leaves and lemon slice.

Saturday, February 8, 2014

Carrot Payasam / Carrot Kheer



INGREDIENTS:
  • Grated Carrot - 1 cup
  • Milk - 2 cups
  • Sugar - ¼ cup
  • Ghee - 2 tbsp
  • Cashew nuts - 10 nos
  • Cardamom powder - 2 -3 pinch
PREPARATION METHOD:
  • Heat ghee in a heavy bottomed pan.
  • Lightly fry cashew nut  in it and remove from ghee, keep it aside.
  • Add the grated carrots and saute on medium heat till the carrots change the color.
  • Add 2 cups of milk into it and mix well.
  • On medium heat cook it well until the carrot absorbs the milk.
  • Add sugar into it and mix well.
  • Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
  • Remove it from the fire and add cardamom powder and fried cashew nut.
  • Mix well and serve.

Sunday, December 8, 2013

Sevpuri


INGREDIENTS:
  • Crispy poori / papadi - 25 nos
  • Potato (boiled and mashed) - ½ cup
  • Chopped onion - ½ cup
  • Chopped corriander leaves - ¼ cup
  • Seva - ¼ cup
  • Sweet Chutney
  • Green Chutney
  • Chat masala 
PREPARATION METHOD:
  • Take each poori/papdi and put ¼ tsp potato and ¼ tsp onion on it.
  • Add 1 tsp of sweet chutney and 1 tsp of green chutney on it.
  • Garnish with chopped coriander leaves and seva.
  • Sprinkle a pinch of chat masala over it.

Chaat Chutney

Sweet Chutney and Green Chutney are used in chaat.


Sweet Chutney / Tamarind Chutney

INGREDIENTS:
  • Tamarind - 1 lemon size
  • Jaggery - ¼ cup
  • Raisin -  1 handful or Dates - 8 nos
  • Cumin seed powder - ¼ tsp
  • Chilli powder - ½ tsp
  • Chat masala powder - 1 tsp
  • Salt to taste
PREPARATION METHOD:
  • Dissolve jaggery in water to make it into a syrup, filter it and keep it aside.
  • Take some water in another bowl, soak tamarind and raisin or dates in it for few minutes.
  • Once soaked, grind it smoothly with water (same water used to soak) and filter.
  • Add jaggery syrup, chilli powder, cumin seed powder, chat masala and salt into tamarind syrup.
  • Boil the the syrup till it becomes thick.
  • Cool it and serve with chat.

Green Chutney

INGREDIENTS:
  • Chopped mint leaves - 1 cup
  • Chopped coriander leaves - ½ cup
  • Chopped ginger - 1 tsp
  • Cumin seeds - ¼ tsp
  • Chat masala - ½ tsp
  • Green chilli - 2 nos
  • Lemon Juice - 1 tbsp
PREPARATION METHOD:
  • Grind mint leaves, coriander leaves, ginger, cumin seeds and green chili with water to make a smooth paste.
  • Add chat masala and salt into the paste and mix.
  • Add  lemon juice into it and mix well.
  • Now the Green chutney is ready to serve with chat.

Recommended Combination: Serve with chaat / samosa


Monday, December 2, 2013

Oats Puttu / Oats Steam Cake


INGREDIENTS:
  • Oats - 2 cup 
  • Grated Coconut - ½ cup
  • Salt - to taste
  • Water - as required to make the powder wet.
PREPARATION METHOD:
  • Blend oats in a mixer to make it powder.
  • In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
  • Allow the powder to cool.
  • Sprinkle water in to flour little at a time and mix the flour. 
  • Repeat sprinkling water till the flour is wet.
  • Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
  • Place a pot shapped utensil  or a pressure cooker on the stove. 
  • Fill half the utensil with water and boil the water.
  • Place a puttu maker on the top of the utensil.
  • Now its time to put the flour mixture into the puttu maker.
  • Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
  • Again a spoonful of coconut on it then fill it up with the flour mix .
  • Finally put a layer of  coconut on the top of it.
  • Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Friday, November 29, 2013

Baked sweet potato



INGREDIENTS:
  • Sweet potato -  1 (large)
  • Pepper powder -  1/2 tsp
  • Garlic ( crushed) - 2 nos
  • Oil - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Scratch off the potato skin and wash it.
  • Cut it in to small wedges.
  • Add garlic, pepper powder, oil and salt into the potato wedges.
  • Mix them together.
  • Preheat oven to 350 deg F.
  • Grease the pan with oil.
  • Spread the marinated wedges in the pan.
  • Bake for 5 to 7 minutes in the oven.
  • Turn the other side and bake  for another 5 mins.
  • Remove it from the oven when it turns light golden color.

Saturday, November 9, 2013

Green Peas Thoran / Green Peas Stir fry



INGREDIENTS:
  • Dried Green peas - 1 cup
  • Green Chilly (slit) - 3 nos
  • Chopped Onion - 2 tbsp
  • Grated Coconut - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - ½  tsp 
  • Cumin seeds- pinch
  • Garlic pods - 1 nos 
  • Mustard seeds - 1 tsp
  • Red Chilly- 2 nos
  • Curry leaves - 1 stem
  • Coconut Oil - 1 tbsp 
  • Salt to taste
  • PREPARATION METHOD:
  • Soak dried green peas in water for 6 hour. 
  • Wash the soaked peas.
  • Add salt, green chilly, turmeric powder and water to the soaked peas.
  • Cook well until the water dries up. 
  • Mix coconut, cumin seed, chilly powder and garlic and crush it well.
  • Heat oil in a pan.
  • Add mustard seeds, red chilli and let it splutter.
  • Add chopped onion and saute it till translucent.
  • Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
  • Saute it for a minute and remove from the fire.
  • Recommended Combination: Serve hot with Rice / Chappathi / Dosa