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Friday, August 8, 2014

Simple Carrot Sambar


INGREDIENTS:
   Toor dal - 1 Cup
   Tomato - 1
   Carrot - 2
   Turmeric powder - 1/2 Tsp
   Tamarind extract - 1/4 Cup
   Chilly powder - 1 Tsp
   Sambar powder - 1 Tbsp
   Salt - As needed
   Coriander leaves - Few
To TEMPER:
   Oil - 1 Tbsp
   Mustard - 1 Tsp
   Cumin - 1/2 Tsp
   Shallots - 10
   Green chillies - 2
   Asafoetida - 1/4 Tsp
   Curry leaves - Few

METHOD:

  • Pressure cook Toor dal with turmeric and tomato for 4 to 5 whistles and mash it well with a laddle and keep aside.

  • Heat oil in a pan and temper with the items given under 'TO TEMPER'  and add it to the dal.
  • Then add Tamarind extract, Chilly powder, Sambar powder, Salt and a cup of water and mix well.
  • Add chopped Carrots and allow it to boil till the carrot gets cooked well.
  • Finally add chopped coriander leaves and switch off.
  • Serve hot with white rice.
NOTES:
  • You can add a tsp of Ghee while tempering for extra flavour.
  • You can replace green chillies with red chillies if you like.



Saturday, August 2, 2014

Mango Jam

INGREDIENTS:
   Mango - 2
   Sugar - 1/4 Cup
   Lemon Juice - 1 Tbsp
   Salt - A pinch

METHOD:
  • Wash the mangoes and peel the skin and chop it roughly.
  • Put the mango pieces and sugar in a mixer and grind it to a smooth paste.
  •  Now add mango puree, Lemon juice and a pinch of salt in a nonstick or heavy bottomed pan and allow it to cook.
  • Keep stirring till it reaches the jam consistency.
  • Switch off and let it cool completely and store in a clean bottle or container.

NOTES:
  • Always choose the ripe mangoes and adjust sugar according to the sweetness of mango you use.


Monday, July 28, 2014

Sweetcorn Fritters

INGREDIENTS:
   Sweet corn kernels - 1 Cup
   Besan flour - 2 Tbsp
   Rice flour - 1 Tbsp
   Onion - 1 (Finely chopped)
   Green chillies - 2 (Finely chopped)
   Asafoetida - 1/4 Tsp
   Salt - As needed
   Oil - To deep fry
   Curry Leaves - 1 Tbsp (Finely chopped)
   Coriander Leaves - 1 Tbsp (Finely chopped)

METHOD:
  • Add Corn kernels, Onion, Green chillies, Curry leaves and coriander leaves in a mixer and pulse it just once or twice.Then transfer this mixture to a bowl.
  • Add Besan flour, Rice flour, Asafoetida and Salt and mix well.
  • Make equal sized balls and arrange them in a plate and set aside.
  • Now heat oil in a pan.Shape each balls to flat patties by using your palm and carefully drop this into oil.
  • Deep fry in medium flame till golden brown and drain it in a tissue paper.
  • Serve hot with sauce..
NOTES:
  • Do not add water while grinding and mixing.
  • You can also add a tsp of chilly powder if you want.
  • Fry in medium flame to ensure even cooking.


Friday, July 25, 2014

Spicy Chicken Fry

INGREDIENTS:
   Chicken - 1/2 kg
   Onion - 1
   Green chillies - 2
   Ginger-Garlic paste - 1 Tbsp
   Tomato - 1
   Chilly powder - 2 Tsp
   Coriander powder - 1 Tbsp
   Garam masala powder - 1 Tsp
   Turmeric - 1/4 Tsp
   Pepper powder - 1 Tsp
   Salt - As needed
   Coriander leaves - Few
   Curry leaves - Few
TO TEMPER:
   Oil - 2 Tbsp
   Fennel - 1 Tsp
   Cloves - 2
   Cardamom - 2
   Marati mokku - 2

METHOD:
  • Add chicken,Turmeric and Salt in a pressure cooker and cook it for 2 to 3 whistles by adding 1 cup of water.
  • Heat oil in a pan and temper with the items given under 'TO TEMPER'.
  • Then add chopped onions, Curry leaves, Green chillies and fry well. Add Ginger-Garlic paste and saute till raw smell goes.
  • Now add chopped tomato with little Salt and saute till it becomes mushy.
  • Add chilly powder, coriander powder, garam masala powder and mix well.Saute till raw smell leaves.
  • Add chopped coriander leaves and mix well.
  • Now add  cooked chicken pieces along with the remaining water and mix well.
  • Then cook till it becomes dry.
  • Finally add pepper powder and some chopped coriander leaves and mix well.
  • Switch off and serve as a sidedish for rice or roti..
NOTES:
  • Adding pepper powder is optional you can omit it too.
  • You can add 1 tsp ghee while tempering for extra flavour.

Thursday, July 24, 2014

Poosanikai Halwa / Kasi Halwa


INGREDIENTS:
   White pumpkin - 2 Cups (Grated)
   Sugar - 3/4 Cup
   Ghee - 2 to 3 Tbsp
   Cardamom powder - a pinch
   Food colour - a pinch
   Cashews - 5
   Raisins & Tutti frutti - 2 Tbsp (optional)

METHOD:
  • Peel off the skin of white pumpkin, remove the seeds and grate the inner fleshy part.
  • Heat a tsp of ghee in a pan and fry the cashews, raisins and tutti frutti and keep aside.

  • In the same pan add the grated pumpkin and saute till raw smell leaves.Cook covered for 5 minutes.
  • Then add Sugar and mix well.
  • Now add food colour, Cardamom powder and mix well.
  • Add remaining ghee and cook till the halwa leaves the sides of the pan.
  • Finally add roasted cashews, raisins and tutti frutti and mix well.
  • Switch off and serve warm/chilled.
NOTES:
  • Adjust sugar according to your taste.
  • You can also add finely chopped dates along with raisins & tutti frutti.
  • Before adding sugar make sure the pumpkin is cooked well and has no raw smell.


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