coconut,mango chutney
INGREDIENTS:
mango: 1 [big size],
coconut: half,
mustard: 1tsp,
dhal: 1 tsp,
jeera: 1tsp,
fenugreek: 1tsp,
asofoetida: a pinch,
salt to taste,
oil: 1 tbsp.
PROCEDURE:
Cut the mango into small pieces.Grate the coconut.
Fry all the given items except for the salt in one spoon of oil along with little curry leaves.
Grind the fried items first,then add the grated coconut and when it becomes smooth add the cut the mango pieces along with salt and grind for two to three minutes and your chutney is ready.
Saturday, December 29, 2007
Wednesday, December 26, 2007
cabbage chutney
cabbage chutney
INGREDIENTS:
cabbage: 250 grams [finely chopped],
mustard: 1 tsp,
urad dhal: 1 tsp,
fenugreek: 1 tsp,
jeera: 1 tsp,
asofoetida: 1 small pinch,
red chillies: 10 nos,
green chillies: 5 nos,
tamarind: 1 small lime size,,
curry leaves, coriander leaves,
salt to taste,
oil
PROCEDURE:
Fry the cut cabbage in one table-spoon of oil and keep aside.
Heat the pan and fry all the above mentioned ingredients except for the green chillies,tamarind and coriander in one tbsp of oil.
when it is done allow it to cool.
now grind the fried items along with grenn chillies,tamarind and salt..when it is ground to a smooth paste add the fried cabbage and grind it just for a minute, after adding the cabbage the chutney should not become very smooth.......here and there the cabbage should be seen...
finally add the coriander leaves and serve..
INGREDIENTS:
cabbage: 250 grams [finely chopped],
mustard: 1 tsp,
urad dhal: 1 tsp,
fenugreek: 1 tsp,
jeera: 1 tsp,
asofoetida: 1 small pinch,
red chillies: 10 nos,
green chillies: 5 nos,
tamarind: 1 small lime size,,
curry leaves, coriander leaves,
salt to taste,
oil
PROCEDURE:
Fry the cut cabbage in one table-spoon of oil and keep aside.
Heat the pan and fry all the above mentioned ingredients except for the green chillies,tamarind and coriander in one tbsp of oil.
when it is done allow it to cool.
now grind the fried items along with grenn chillies,tamarind and salt..when it is ground to a smooth paste add the fried cabbage and grind it just for a minute, after adding the cabbage the chutney should not become very smooth.......here and there the cabbage should be seen...
finally add the coriander leaves and serve..
fried idlis
fried idlis
in many houses children refuse to eat idlis.....in such cases cut the idlis into four pieces deep fry it in oil till it is golden brown and serve it with tomato sauce or you can sprinkle little salt and pepper to the fried idlis and serve.........
i guarantee children will start pestering you for idlis.
in many houses children refuse to eat idlis.....in such cases cut the idlis into four pieces deep fry it in oil till it is golden brown and serve it with tomato sauce or you can sprinkle little salt and pepper to the fried idlis and serve.........
i guarantee children will start pestering you for idlis.
easy plain fried rice
easy plain fried rice
INGREDIENTS:
basmati rice: 2 cups,
onion: 3 nos [finely chopped],
green chillies: 3 nos,
bay leaf: 1,
cinnamon: 1 inch piece,
elaichi: 2 nos,
clove: 2 nos,
star argemone: 1 [annasi poo],
salt to taste,
oil
PROCEDURE:
Clean the rice, drain the water and allow it soak for 15 minutes and fry it in one spoon of oil and keep it aside.
Heat the pressure pan and add oil and when it gets heated fry the masala items first, then add the onions and chillies and saute for three minutes.
Pour three cups of water ,add salt and when the water starts boilng add the rice and cook it till you get one whistle.
when the pressure gets released open the cooker and serve hot with your optional side-dish.
INGREDIENTS:
basmati rice: 2 cups,
onion: 3 nos [finely chopped],
green chillies: 3 nos,
bay leaf: 1,
cinnamon: 1 inch piece,
elaichi: 2 nos,
clove: 2 nos,
star argemone: 1 [annasi poo],
salt to taste,
oil
PROCEDURE:
Clean the rice, drain the water and allow it soak for 15 minutes and fry it in one spoon of oil and keep it aside.
Heat the pressure pan and add oil and when it gets heated fry the masala items first, then add the onions and chillies and saute for three minutes.
Pour three cups of water ,add salt and when the water starts boilng add the rice and cook it till you get one whistle.
when the pressure gets released open the cooker and serve hot with your optional side-dish.
lady's finger gravy
lady's finger gravy
INGREDIENTS:
lady's finger: 250 grams,
onion: 2 nos [finely chopped],
tomato: 2 nos [finely chopped],
ginger,garlic paste: 1 teaspoon,
turmeric powder: 1 tsp,
dhania powder: 3 tsps,
chilli powder: 2 tsps,
green chillies: 2 [slit it]
cashew: 100 grams [soak and grind it to a smooth paste],
salt to taste
oil,
PROCEDURE:
Cut the lady's finger into one inch length pieces and fry it in oil till golden brown.
Heat the pan pour 1 tablespoon of oil [ you can use the oil in which you fried the lady's finger]and saute the onions along with green chillies.
When half done add the ginger,garlic paste and fry till the raw smell goes off.
Now add the tomatoes and when it gets well cooked add all the above mentioned powders and saute it till the oil gets seperated from the pulp.
Add the cashew paste and required salt and pour one cup of water and allow it to boil.
When it starts boiling add the fried lady's fingers and mix well so that the gravy gets coated to the lady's finger thoroughly and the dish is ready.
It is a good combination for rotis,parrattas,naans and also plain fried rice.
INGREDIENTS:
lady's finger: 250 grams,
onion: 2 nos [finely chopped],
tomato: 2 nos [finely chopped],
ginger,garlic paste: 1 teaspoon,
turmeric powder: 1 tsp,
dhania powder: 3 tsps,
chilli powder: 2 tsps,
green chillies: 2 [slit it]
cashew: 100 grams [soak and grind it to a smooth paste],
salt to taste
oil,
PROCEDURE:
Cut the lady's finger into one inch length pieces and fry it in oil till golden brown.
Heat the pan pour 1 tablespoon of oil [ you can use the oil in which you fried the lady's finger]and saute the onions along with green chillies.
When half done add the ginger,garlic paste and fry till the raw smell goes off.
Now add the tomatoes and when it gets well cooked add all the above mentioned powders and saute it till the oil gets seperated from the pulp.
Add the cashew paste and required salt and pour one cup of water and allow it to boil.
When it starts boiling add the fried lady's fingers and mix well so that the gravy gets coated to the lady's finger thoroughly and the dish is ready.
It is a good combination for rotis,parrattas,naans and also plain fried rice.
moong dhal chutney
moong dhal chutney
INGREDIENTS:
moong dhal: 1 cup,
red chillies: 15 to 20 nos,
jeera: 1 teaspoon,
lemon: 1,
salt to taste.
PROCEDURE:
Soak the dhal in warm water for half an hour............when it is soaked add all the ingredients except the lemon and grind it to a coarse paste.........add the lemon juice and the chutney is ready...............
INGREDIENTS:
moong dhal: 1 cup,
red chillies: 15 to 20 nos,
jeera: 1 teaspoon,
lemon: 1,
salt to taste.
PROCEDURE:
Soak the dhal in warm water for half an hour............when it is soaked add all the ingredients except the lemon and grind it to a coarse paste.........add the lemon juice and the chutney is ready...............
toor dhal chutney 2
toor dhal chutney 2
INGREDIENTS:
toor dhal: 1 cup,
red chillies: 15 to20 nos,
tamarind: 1 small lemon size,
onion: 1 [big size],
salt to taste,
ghee.
PROCEDURE:
Fry the dhal in one spoon of ghee till golden brown and add all the ingredients except the onion and grind........when it is done add the onion and grind for 2 minutes and a different tasty chutney is ready to have with hot rice.........
INGREDIENTS:
toor dhal: 1 cup,
red chillies: 15 to20 nos,
tamarind: 1 small lemon size,
onion: 1 [big size],
salt to taste,
ghee.
PROCEDURE:
Fry the dhal in one spoon of ghee till golden brown and add all the ingredients except the onion and grind........when it is done add the onion and grind for 2 minutes and a different tasty chutney is ready to have with hot rice.........
toor dhal chutney 1
Toor dhal chutney
INGREDIENTS:
toor dhal: 1 cup,
red chillies: 15 to 20 nos,
jeera: 1 teaspoon,
salt to taste,
ghee: 1 teaspoon.
PROCEDURE:
Fry the dhal in one spoon of ghee till golden brown..........first add all the ingredients and dry grind it.........then add water little by little and grind it to smooth paste and your chutney is ready...
INGREDIENTS:
toor dhal: 1 cup,
red chillies: 15 to 20 nos,
jeera: 1 teaspoon,
salt to taste,
ghee: 1 teaspoon.
PROCEDURE:
Fry the dhal in one spoon of ghee till golden brown..........first add all the ingredients and dry grind it.........then add water little by little and grind it to smooth paste and your chutney is ready...
malli kulambu
malli kulambu
INGREDIENTS:
onion: 2 nos,
tomato: 2 nos,
carrot: 1,
green peas: 50 grams,
green chillies: 2 to 3,
ginger, garlic paste: 1 teaspoon,
chiili powder: 2 spoons,
dhania powder: 3 spoons,
turmeric powder: 1 spoon,
garam masala powder: 1 spoon,
coconut: half [grind to a smooth paste],
salt to taste,
oil.
PROCEDURE:
heat the frying pan and add 1 table spoon of oil and first saute the onions along
with green chillies..........half way through add ginger,garlic paste and fry till the raw smell goes off...............now add the tomato and fry for two minutes,then add all the powders except garam masala and fry till the oil seperates................add the carrot and peas and two cups of water and cook till the vegetables are cooked...........then add the ground coconut paste and garam masala and boil it for one minute and the malli kulambu is ready..........garnish it with coriander leaves................this is a good combination for rice,idli and idiyappam
INGREDIENTS:
onion: 2 nos,
tomato: 2 nos,
carrot: 1,
green peas: 50 grams,
green chillies: 2 to 3,
ginger, garlic paste: 1 teaspoon,
chiili powder: 2 spoons,
dhania powder: 3 spoons,
turmeric powder: 1 spoon,
garam masala powder: 1 spoon,
coconut: half [grind to a smooth paste],
salt to taste,
oil.
PROCEDURE:
heat the frying pan and add 1 table spoon of oil and first saute the onions along
with green chillies..........half way through add ginger,garlic paste and fry till the raw smell goes off...............now add the tomato and fry for two minutes,then add all the powders except garam masala and fry till the oil seperates................add the carrot and peas and two cups of water and cook till the vegetables are cooked...........then add the ground coconut paste and garam masala and boil it for one minute and the malli kulambu is ready..........garnish it with coriander leaves................this is a good combination for rice,idli and idiyappam
paneer pulao
paneer pulao
INGREDIENTS:
basmati rice: 2 cups,
paneer: 200 grams,
onion: 2 nos finely chopped,
green chillies: 3 nos,
bay leaf: 1,
cinnamon: 1 small piece,
elaichi: 2 nos,
clove: 2 nos,
ginger,garlic paste:1 spoon,
salt to taste,
oil
PROCEDURE:
Wash the rice,drain the water and keep it aside...........cut the paneer into 1 inch pieces and deep fry it till golden brown and put it in warm water so that it maintains the softness..........heat the pressure cooker and add 1 tablespoon of oil and first fry the bay leaf,clove,elaichi and cinnamon.......when it is done add the onions and green chillies and saute it........when the onion is half cooked add the ginger,garlic paste and fry till the raw smell goes off..........pour 3 cups of water and when it starts boiling add the rice and fried paneer along with salt and cook it.........switch off the cooker after 1 whistle and your tasty pulao is ready..........
INGREDIENTS:
basmati rice: 2 cups,
paneer: 200 grams,
onion: 2 nos finely chopped,
green chillies: 3 nos,
bay leaf: 1,
cinnamon: 1 small piece,
elaichi: 2 nos,
clove: 2 nos,
ginger,garlic paste:1 spoon,
salt to taste,
oil
PROCEDURE:
Wash the rice,drain the water and keep it aside...........cut the paneer into 1 inch pieces and deep fry it till golden brown and put it in warm water so that it maintains the softness..........heat the pressure cooker and add 1 tablespoon of oil and first fry the bay leaf,clove,elaichi and cinnamon.......when it is done add the onions and green chillies and saute it........when the onion is half cooked add the ginger,garlic paste and fry till the raw smell goes off..........pour 3 cups of water and when it starts boiling add the rice and fried paneer along with salt and cook it.........switch off the cooker after 1 whistle and your tasty pulao is ready..........
Tuesday, December 25, 2007
cashew paneer
cashew paneer
INGREDIENTS:
paneer: 200 grams,
cashew: 1oo grams [make it into a paste],
onion: 2 nos,
tomato: 2 nos,
green chillies: 2 nos,
ginger,garlic paste: 1 spoon,
turmeric powder: 1spoon,
chilli powder: 2 spoons,
dhania powder: 3 spoons,
salt to taste,
oil to deep fry
PROCEDURE:
cut the paneer into small pieces and fry it till it is golden brown.........after frying put it in warm water so that it does not become hard.................grind the onions and tomatoes into a fine paste seperately................heat the oil in the pan and first fry the onion paste..........when it is half done add the ginger,garlic paste and fry it till the raw smell goes off [when you fry the ginger,garlic paste you should not fry it directly in the oil first because it will stick to the pan] now add the tomato paste and fry along with the chillies.............then add all the powders and fry till the oil gets seperated from the gravy...........now mix the cashew paste and little water and salt.............when the gravy starts boiling add the fried paneer, mix it well so that the gravy gets coated well in the paneer and cook it for 2 minutes and your delicious cashew paneer is ready................ it is good side dish for fried rice,chappathis,rotis, parattas and naan
INGREDIENTS:
paneer: 200 grams,
cashew: 1oo grams [make it into a paste],
onion: 2 nos,
tomato: 2 nos,
green chillies: 2 nos,
ginger,garlic paste: 1 spoon,
turmeric powder: 1spoon,
chilli powder: 2 spoons,
dhania powder: 3 spoons,
salt to taste,
oil to deep fry
PROCEDURE:
cut the paneer into small pieces and fry it till it is golden brown.........after frying put it in warm water so that it does not become hard.................grind the onions and tomatoes into a fine paste seperately................heat the oil in the pan and first fry the onion paste..........when it is half done add the ginger,garlic paste and fry it till the raw smell goes off [when you fry the ginger,garlic paste you should not fry it directly in the oil first because it will stick to the pan] now add the tomato paste and fry along with the chillies.............then add all the powders and fry till the oil gets seperated from the gravy...........now mix the cashew paste and little water and salt.............when the gravy starts boiling add the fried paneer, mix it well so that the gravy gets coated well in the paneer and cook it for 2 minutes and your delicious cashew paneer is ready................ it is good side dish for fried rice,chappathis,rotis, parattas and naan
Coriander fried rice
Coriander fried rice
INGREDIENTS:
basmati rice: 2 cups,
coriander leaves: 1 bunch,
green chillies: 2to 3 nos,
cinnamon: 1 small piece,
elaichi: 2 nos,
clove: 2 nos,
green peas: 100 grams,
salt: according to taste,
cooking oil: 3 teaspoons
chopped onion: 1 cup
PROCEDURE:
clean the rice,filter the water completely and allow it to soak.......clean the coriander leaves and grind it in the mixie and squeeze the water contents in a cup.........you can directly cook the rice in the cooker...........heat the cooker,add 3 spoons of oil and fry the clove,elaichi and cinnamon..........then add the onions and slit chillies...........when it is fried add the coriander leaves paste and saute for 2 minutes,then add the rice and fry it.[the water measurement for fried rice is 1 is to 1 and a half]now for 2 cups of rice the water is 3 cups.........along with the squeezed water from the coriander leaves paste make out 3 cups of water and pour it in the cooker,add salt and allow it to boil............when the water starts boiling add the rice ,close the cooker,put the whistle and cook till you get one whistle........... when the steam completely reduces open the cooker and serve it along with your favorite side dish...
INGREDIENTS:
basmati rice: 2 cups,
coriander leaves: 1 bunch,
green chillies: 2to 3 nos,
cinnamon: 1 small piece,
elaichi: 2 nos,
clove: 2 nos,
green peas: 100 grams,
salt: according to taste,
cooking oil: 3 teaspoons
chopped onion: 1 cup
PROCEDURE:
clean the rice,filter the water completely and allow it to soak.......clean the coriander leaves and grind it in the mixie and squeeze the water contents in a cup.........you can directly cook the rice in the cooker...........heat the cooker,add 3 spoons of oil and fry the clove,elaichi and cinnamon..........then add the onions and slit chillies...........when it is fried add the coriander leaves paste and saute for 2 minutes,then add the rice and fry it.[the water measurement for fried rice is 1 is to 1 and a half]now for 2 cups of rice the water is 3 cups.........along with the squeezed water from the coriander leaves paste make out 3 cups of water and pour it in the cooker,add salt and allow it to boil............when the water starts boiling add the rice ,close the cooker,put the whistle and cook till you get one whistle........... when the steam completely reduces open the cooker and serve it along with your favorite side dish...
Friday, December 21, 2007
urad dhal chutney
urad dhal chutney
ingredients:
dhal: 1 small cup, [ white ]
coriander: 1 tablespoon,
perngayam: small pinch,
tamarind: 1 small lime size,
red chillies: 15 to20 nos,
salt: according to taste.
method:
fry the dhal in one spoon of ghee till becomes golden brown.........in one spoon of oil fry the coriander seeds,chillies and perungayam.........prepare a smooth tamarind paste..........first dry grind the fried dhal and other items along with salt .................when it gets grounded add the tamarind paste and grind to a smooth consistency and your chutney is ready....
ingredients:
dhal: 1 small cup, [ white ]
coriander: 1 tablespoon,
perngayam: small pinch,
tamarind: 1 small lime size,
red chillies: 15 to20 nos,
salt: according to taste.
method:
fry the dhal in one spoon of ghee till becomes golden brown.........in one spoon of oil fry the coriander seeds,chillies and perungayam.........prepare a smooth tamarind paste..........first dry grind the fried dhal and other items along with salt .................when it gets grounded add the tamarind paste and grind to a smooth consistency and your chutney is ready....
delicious chutney
green grapes chutney
ingredients:
green grapes: 250 grams,
red chillies: 15 to 20 nos,
mustard: 1 tspoon,
dhal: 1 tspoon,
jeera: 1 tspoon,
fenugreek: half a tspoon,
perungayam: one pinch,
salt: according to taste
coconut: half
method:
fry all the given ingredients except for the grapes and salt in 1 tablespoon of cooking oil with little curry leaves......allow it cool and grind it in the mixie without adding water along with the coconut...........when ground to a smooth paste add the green grapes and grind for a minute and your chutney is ready.................as a combination it goes well with white rice,chappathis, idli and dosa
ingredients:
green grapes: 250 grams,
red chillies: 15 to 20 nos,
mustard: 1 tspoon,
dhal: 1 tspoon,
jeera: 1 tspoon,
fenugreek: half a tspoon,
perungayam: one pinch,
salt: according to taste
coconut: half
method:
fry all the given ingredients except for the grapes and salt in 1 tablespoon of cooking oil with little curry leaves......allow it cool and grind it in the mixie without adding water along with the coconut...........when ground to a smooth paste add the green grapes and grind for a minute and your chutney is ready.................as a combination it goes well with white rice,chappathis, idli and dosa
bird's nest
BIRD'S NEST:
INGREDIENTS:
Potato: 2 nos,
Paneer: 100 grams,
Green peas: 50 grams,
Pepper powder: according to taste,
Maida: 100 grams,
Semiya: 200grams,
Salt: according to taste,
Oil to deep fry.
PROCEDURE:
Boil the potatoes and mash it thoroughly without any lumps......half cook the peas seperately and add it to the crumbled paneer.........there should be no lumps in the paneer......add salt and pepper to the paneer mix seperately........add salt and pepper to the boiled potatoes seperately..............mix the maida with little water and add little salt and pepper to the maida seperately..........the consistency of the maida mixture should be in such a way that you dip the potato balls it should give a good coating.......
make small balls with the potatoes and stuff it with the paneer,peas mix and roll it such a way that it looks like an egg.........now dip it in the maida mix and roll it in semiya so that the semiya covers the entire ball.............refridgerate it for half-an-hour so that it gets tightened..........after half-an-hour deep fry it in oil............while serving cut it into two halves so that it will look like an egg inside the nest............serve it hot with sauce
for filling you can use a variety..........like mixed vegetables or just boiled corn and so on.........
INGREDIENTS:
Potato: 2 nos,
Paneer: 100 grams,
Green peas: 50 grams,
Pepper powder: according to taste,
Maida: 100 grams,
Semiya: 200grams,
Salt: according to taste,
Oil to deep fry.
PROCEDURE:
Boil the potatoes and mash it thoroughly without any lumps......half cook the peas seperately and add it to the crumbled paneer.........there should be no lumps in the paneer......add salt and pepper to the paneer mix seperately........add salt and pepper to the boiled potatoes seperately..............mix the maida with little water and add little salt and pepper to the maida seperately..........the consistency of the maida mixture should be in such a way that you dip the potato balls it should give a good coating.......
make small balls with the potatoes and stuff it with the paneer,peas mix and roll it such a way that it looks like an egg.........now dip it in the maida mix and roll it in semiya so that the semiya covers the entire ball.............refridgerate it for half-an-hour so that it gets tightened..........after half-an-hour deep fry it in oil............while serving cut it into two halves so that it will look like an egg inside the nest............serve it hot with sauce
for filling you can use a variety..........like mixed vegetables or just boiled corn and so on.........
dahi semiya
DAHI SEMIYA:
INGREDIENTS:
Semiya: 200 grams,
Fresh curd: 200 grams,
Chopped cucumber: 1 small cup,
Grated carrot: 1 small cup,
Green chillies: 2 finely cut,
Milk: half litre.
PROCEDURE:
Cook the semiya in water very softly....... add three portions of water then it will be correct for soft cooking........ after cooking allow it cool........then add the carrot,cucumber and chillies along with curd and milk. Add salt according to taste........Heat little cooking oil and fry 1 tsp mustard,1tsp dhal,2 red chillies and little curry leaves and add it to the semiya. Garnish it with coriander leaves and also seedless grapes which is optional.........tasty dahi semiya is ready
INGREDIENTS:
Semiya: 200 grams,
Fresh curd: 200 grams,
Chopped cucumber: 1 small cup,
Grated carrot: 1 small cup,
Green chillies: 2 finely cut,
Milk: half litre.
PROCEDURE:
Cook the semiya in water very softly....... add three portions of water then it will be correct for soft cooking........ after cooking allow it cool........then add the carrot,cucumber and chillies along with curd and milk. Add salt according to taste........Heat little cooking oil and fry 1 tsp mustard,1tsp dhal,2 red chillies and little curry leaves and add it to the semiya. Garnish it with coriander leaves and also seedless grapes which is optional.........tasty dahi semiya is ready
semiya payasam
INGREDIENTS:
Semiya: 200 grams,
Milkmaid: 1 container,
Milk: 2 litres,
Elaichi: half tsp powdered,
Cashew: roasted according to taste.
PROCEDURE:
Roast the semiya in one tea-spoon of ghee. Boil 1 litre of milk and cook the semiya in that, do not add water. When the semiya is cooked soft ,remove it from the stove,add the whole contents of milkmaid and elaichi and allow it cool. As the semiya has the property of tightening, do not add the other 1 litre of milk immediately. as it starts cooling add little by little so that you will get the correct consistency of the payasam. add roasted cashews and serve hot or cold...............hmmmmmmmmmmmmmmmmmm..............delicious
Semiya: 200 grams,
Milkmaid: 1 container,
Milk: 2 litres,
Elaichi: half tsp powdered,
Cashew: roasted according to taste.
PROCEDURE:
Roast the semiya in one tea-spoon of ghee. Boil 1 litre of milk and cook the semiya in that, do not add water. When the semiya is cooked soft ,remove it from the stove,add the whole contents of milkmaid and elaichi and allow it cool. As the semiya has the property of tightening, do not add the other 1 litre of milk immediately. as it starts cooling add little by little so that you will get the correct consistency of the payasam. add roasted cashews and serve hot or cold...............hmmmmmmmmmmmmmmmmmm..............delicious
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