October 28, 2012

Cauliflower Masala thoran

Ingredients:
cauliflower-1/2
small onion-10-20
red chiily powder-1 tsp
coriander powder -1/2 tsp
turmeric powder-1/4 tsp
pepper-1/2 tsp
Fennel seeds(Perunjeerakam)-1/2 tsp
coconut-1/4-1/2 cup
Cinnamon(patta)- 2 piece
red chillies-2 or 3
mustard
urad dhal(udacha ulunthu)-1/2tsp
curry leaves
oil
salt

Method of preparation:
Take the cauliflower and cut it in to pieces(like a small amla size).Then in a pan add some water and let it boil after that add some salt and turmeric powder into it and then add the cauliflower..So that the cauliflower is cleaned and free from insects. Dont need to cook the cauliflower at that time..This is just to clean the cauliflower with boiled water.
Then in a pan add some oil and then add mustard then curry leaves.
Then add urad dhal and the red chillies .Then add the small onions(you can cut the small onion in to two pieces if necessary).Then keep on stirring. Then add the cauliflower to it. After stirring add the cinnamon, turmeric powder, red chilly powder and coriander powder ..Mean while boil some water in another pan..Then add the boiled water(1/4 cup is enough..This is just to cook the cauliflower ).Then close the pan with the lid and keep the stove in sim. In mixi grind the items-fennel seeds, pepper and coconut in to a coarse paste and add this to the cooked cauliflower.Again close the lid for 2 mins and stir in between to avoid burning..Now the spicy cauliflower masala thoran is ready to serve.. It goes well with rice..

October 27, 2012

Raw plaintain stir fry/ vazhakkai mezhukupuratti

Ingredients:
Raw banana/plaintain-2
Green chillies-2
Chilli powder-1/2 tspn
Turmeric powder-1/2 tspn
Onion-1 big onion
Mustard seeds-1/4tspn
oil-2 tbspn
curry leaves-1tsp
oil-2tbspn


Method of Preparation:
Take a pan and pour some water and then add salt and turmeric powder to it.
Cut the raw banana and into small sizes and put it in  the boiling water for half an hour.
Then take a pan and add some oil then add mustard seeds and then curry leaves and onion.
Add red chilly powder and saute well.
Then add the raw banana and then stir fry it..keep the lid close for a while and let it cook for sometime.
Then stir often to avoid burning.serve hot...

September 9, 2012

Tomato curry


Tomato - 4 nos
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Salt - As reqd
Water - 3/4 cup
Grated coconut - 1/2 cup
or
Coconut powder= 2 tsp
Shallots - 2 nos
Coconut oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves



Easy tomoto curry/ Tomoto Rice by {deepapraveen very busy with work..back soon
1)Place tomatoes in a vessel along with turmeric powder, chilly
powder, salt and water.
2)Boil it on a low flame til the tomatoes get mashed well.
3)Grind together coconut and small onions along with water.
If you are using coconut powder grind shallots and then add coconut powder.
4)Add it to the tomato gravy.
5)Allow it to boil for few more miniutes.
6)Heat oil in a small pan.
7)Splutter mustard seeds.
8)Add curry leaves and saute for a while.
9)Pour it into the tomato gravy and mix well.
10) Tomato Curry is ready.
Serve Tomato Curry with chapathy or rice.
courtesy:http://www.flickr.com/photos/deepapraveen/5436327332/

September 4, 2012

sakkarai pongal

Ingredients:
milk-2 litre
rice-1 1/2 cup
Moong dal-1/4 cup
cashew nuts-15 nos
kismis-30
Almonds- 15(optional)
Jagery-1 1/2 cup grated
saffron-1/4 tsp(optional)
cardamom powder-1 tsp
ghee-2-3tbsp

Achinga payar thoran

Method:
Chop finely the beans, onions and green chillies
Grind together coconut, turmeric powder, greenchillies and curry leaves in to a coarse form. Do not add water while grinding.
Mix together the chopped items along with the coconut mix and salt
Heat oil in a pan or a kadai
Splutter mustard seeds and saute dry red chillies and curry leaves
Add the beans mixture and mix well
Sprinkle a little water on top and cover it with a lid.
Cook on a low flame for 3-4 mins
Remove the lid and continue cooking till dont on a low flame itself
Cheers
Mrs.VidyaPraveen

Egg Curry

You can have this curry with chapathi, rice and appam.

Method:
Boil some water and cook the egg(3 eggs).
Then in a pan add oil then cinnamon(patta), cloves(krambu) and curry leaves.
Slice 2 or 3 onions and add it and saute well and now keep the stove in sim
Then add 1 sliced tomato and saute well
Then add some grinded fennel seed( perunjeerakam that is powdered using mixi without adding water)
Then add little bit turmeric powder
Then add chilly powder(1-2 tsp as per your taste)
Now add 1 cup of water
Then add the sliced egg...let it boil for some time..now u can serve the egg curry
cheers
Mrs.VidyaPraveen

January 13, 2012

sakkarai pongale

Ingredients:
milk-2 litre
rice-1 1/2 cup
Moong dal-1/4 cup
cashew nuts-15 nos
kismis-30
Almonds- 15(optional)
Jagery-1 1/2 cup grated
saffron-1/4 tsp(optional)
cardamom powder-1 tsp
ghee-2-3tbsp
Method of preparation:
Chop the almonds and cashews and keep it aside and then clean the kismis.
Pour milk in the earthern pot and keep it on fire
Wash the rice and dal and add it to the boiling milk
As soon as the rice and dal is cooked add jaggery and let it cook
Then add the almond , saffron, cashews and cardamom powder
Then add the kismis and keep it in low fire and cook
Now sweet pongal is ready to serve..

Uzhunnu vada

Ingredients:
Urad dal-1 cup
Ginger chopped - 1 piece
Green chillies chopped - 2 to 3 nos
shallots/kunjulli-6-8 nos
Black pepper-7-10
curry leaves -1 spring
salt
oil
water
Method of Preparation:
Wash and soak the urad dal for 3-4 hours
Drain the water and grind (add 2 tsp water if required)
Add ginger, shallots, green chillies, pepper corns, curry leaves and salt to the grounded paste and mix well.
Keep it aside for 30-40 mins
Heat oil in a wok .
Wet your palm in cold water and take the dough and make this in to small ball.. Then flaten it and make a hole using your finger and slip this into the hot oil(keep the stove in medium fire). cook the vada till it turns in to golden brown. serve hot with coconut chutney