Tuesday, August 25, 2009

Kadale kaalu usli



Ingredients:
1 cup Kadale KaaLu/Black Channa
3-4 Green Chillies
3-4 tbsp Grated Coconut
1/2 chopped Onion
1/2 tsp mustard seeds
pinch of hing/asafoetida
Curry leaves
Coriander Leaves
Lemon juice
little Oil
Salt

Method:
1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside.
2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing.
3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes.
4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.

Sorekayi (BottleGourd) Pachadi/Chutney



INGREDIENTS
Bottle Gourd / Sorekayi - 1/2 medium size
1 - Small Onion
Curry Leaves
2-3 Green chillies
1-2 Red chillies
1 tsp - Urad dal
1/2tsp - Fenugreek seeds
1-2 tsp Groundnut/Peanuts
1tsp - Mustard
Pinch of hing
small lemon size Tamarind
Salt to taste
Chopped coriander leaves
Oil

Method:
1. Peel and cut Bottle Gourd in to small pieces.
2. Cut onion in to pieces.
3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds.
4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again.
5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional)
6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.

Friday, March 27, 2009

Happy Yugadi - 2009

Wish you all a Happy & Prosperous Yugadi

Let this New Year bring

Good Health, Wealth, Happiness And Lots of Joy

To

YOU and UR FAMILY :-)




Spl food on spl festival occasion Lime rice, White rice, Bele saaru, Vade, Shavige payasa, Cabbage palya, Rava ladoo / Rave unde:-)

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Friday, March 20, 2009

Egg Puffs



INGREDIENTS:
1 Puff Pastry sheet
4 hard boiled Eggs (cut in to half length-wise)
1 Onion (cut into thin slices)
1 tsp Cumin seeds
1 tsp Ginger/ garlic paste
1/2 tsp Garam Masala
1/2 tsp Turmeric
1/2 tsp Red Chili powder
1-2 Green Chillies (finely chopped)
2 tbsp Oil
Salt to taste

METHOD:
1. Heat oil in a pan, toss cumin seeds, green chillies, onion & ginger and garlic paste, saute until they start turning light brown. Then add salt, turmeric, garam masala and red chili powder stirr well & keep aside.

2. Cut the thawed pastry into 6 strips about 3-1/2 inches wide by 5 inches long (approx). Place a spoonful of prepared masala and halved egg, cut side down (as shown in the pic)


3. Fold the two ends of the strip, press the edges by applying very little water make sure the masala wont come out while baking


4. Bake it in oven for 10-15 minutes @ 450 degrees. Serve hot with ketchup:-)

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Monday, March 16, 2009

Awards

Sanghi & Gayathri passed me "Good chat blog award" & "Friends Award" Thanks a lot dears, Its my pleasure:)


Good Chat Blog Award



Friends Award


I would luv to pass these Awards to my blogger buddies :

Krishnaveni

Gayathri

Mallika Suresh

Saraswathy

Enjoy Blogging :)

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Tuesday, March 10, 2009

Murg Malai Kabab

This wonderful recipe is from vahrehvah.com. Thanks to Mr. Vah Chef for sharing this recipe & video of preparation





INGREDIENTS:
1 Lbs - Chicken breast
1 pinch - Cardamom powder
2 tbsp - Cheese
1 - Springs Coriander Leaves
1 tbsp - Corn flour
1 tbsp - Cream
1 tbsp - Curd
1 tsp - Ginger garlic paste
1-3 Green Chillies
1/4 tsp Meat tenderizer or raw papaya paste
1 tbsp - Oil
1 pinch - Pepper Powder
1 pinch - Salt

METHOD:
1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, tenderizer and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination

2. Second step is to make marination by making paste of mozzarella cheese, add curd ( thick ) or sour cream , cream corn flour, green chili and coriander paste, salt, oil, cardamom powder and mix well

3. Marinate the chicken with this marination and put in the fridge for another hr

4. Put on to skewer and put in the hottest possible setting on your oven ,if possible on broil mode and cook for 10 min on each side till you see fine color on the kabab

5. serve hot with sprinkled chat masala or red chili sauce, onion slices and lime juice

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Saturday, March 7, 2009

Spicy Indian Pasta



INGREDIENTS:
2 Cups - Pasta
1 Cup - Diced Tomatoes
1 Sliced onion
1 tbsp Ginger Garlic Paste
1-2 Finely chopped Green chillies
2 tbsp - Oil
1tsp - Mustard seeds
1tsp - Cumin seeds
1tsp - Garam Masala
½ tsp - Black Pepper
½ tsp - Turmeric Powder
1tsp - Salt

METHOD:
1. Boil the pasta in water until it is soft [Let it cook well for about 20 minutes] then drain water and keep it aside

2. Heat oil in a pan, Add Mustard, Cumin seeds, Onions, Saute for two minutes so that the onions are still crunchy & Add ginger-garlic paste and fry for few minutes.

3. Then add green chillies, diced tomatoes, salt, pepper, turmeric, fry for few minutes, as the tomatoes cook soft smash them then reduce the flame and add garam masala powder mix it well.

4. Add boiled pasta to it, stir the mixture for 2 minutes & serve it hot

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Friday, January 30, 2009

Veg-Biryani



INGREDIENTS:
Basmati rice - 2 cups (wash & soak it for 20 mins)
Beans, Carrots -(cut at an angle) - 1 cup
Onions(medium) - 2 nos (sliced thinly)
Ginger-garlic paste - 1 tbsp
Oil - 2 tbsps
Ghee or Butter - 2 tbsps
Turmeric powder - 1/2 tsp
Slited Green chillies 8-10
Mint leaves(chopped)
Coriander leaves(chopped)
Water - as required
lime juice- 1tbsps
Salt to taste

Whole garam masalas:-
Cloves - 3 nos
Cinnamon - 2 sticks
Cardamom - 3 nos

METHOD:
1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour.

2)Add ginger-garlic paste and fry for a few mins.

3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft.

4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let sit for a few seconds. Now open the lid and add the washed strained rice. Add salt, turmeric powder and a few drops of lime juice.

5)Mix all the ingredients for a while, cover the lid & turn to high and when the steam begins to rise again, reduce flame to low and cook for 8-10 mins till done. later mix well & serve with curd raitha.

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Thursday, January 8, 2009

Yellow Cucumber Pachadi / Chutney


INGREDIENTS
1 - Yellow cucumber(small)/ Sambar savatheykayi
1 - Small Tomato
1 - Small Onion
Curry Leaves
2-3 Green chillies
1-2 Red chillies
1 tsp - Urad dal
1tsp - Fenugreek seeds
1tsp - Mustard
Pinch of hing
Salt to taste
Chopped coriander leaves
Oil

Method:
1. Peel and cut cucumber in to small pieces.
2. Cut onion & tomato in to pieces.
3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal and red chillies fry till golden brown and add chopped cucumber, onion, green chillies, tomato fry and close the lid for few seconds.
4. put everything in blender, add salt and grind it for few seconds, now u can taste and adjust spice & salt again.
5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional)
6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.

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