Milagai podi or Idli podi:(Spicy chilli and dal powder)

Ingredients:
1.Red chilli - 2 cups
2.Urad dal - 1 cup
3.Dried Curry leaves - Handful
4.Garlic flakes - 5
5.Asafoetida - 1/4 tsp powder or 1 small piece Rock Asafoetida
6.Salt - 2 tsp or as required
7.Oil - 1 tbsp
Method:
1.Heat thick bottomed pan.Dry roast Urad dal till it becomes golden color.Keep the stove in medium.
2.Remove Urad dal from stove and transfer in to another container, let it cool.
3.Heat oil in the pan, fry garlic flakes.Take them out from oil.
4.If you are using Rock Asafoetida,fry them in oil.If you are using powder Asafoetida ,no need to fry them.
5.Roast curry leaves and take them out.
6.Keep the stove low.Add Red chillies to the pan.Roast them till the color slightly changes.
7.Cool all the ingredients.Grind Red chillies first,then add garlic flakes then asafoetida and add rest of the ingredients.
8.Grind to the consistency slightly coarser than the powder.
9.Let it cool and store it in air tight container.It will come for months.
10.It is served along with gingily oil.
11.Serve as a side to idli and Dosa.Tips:
1.Rock Asafoetida gives more flavour than the Asafoetida powder
2.If you are using Rock salt, roast in the pan without oil.

Posted by Sweet Life on 10:01 PM 1 comments

Chana Masala:(Chick pea gravy)

Ingredients:
1.Chana(Chick pea) - 1 cup
2.Onion - 1large(1/4 finely chopped, 3/4 Pureed)
3.Tomato - 1 pureed
4.Ginger garlic paste - 1 tbsp
5.Red chilli powder - 1 tsp
6.Turmeric powder - 1/4 tsp
7.Garam masala - 1 tsp
8.Coriander leaves - 2 tbsp chopped
9.Oil or Ghee - 1 tbsp
10.Salt to taste
Seasoning:
Oil or Ghee - 1/2 tbsp
Cumin seeds - 1 tsp
Pinch of Asafoetida
Method:
1.Soak Chana overnight in water (atleast 6 to 8 hours).For one cup of chana ,add 2 1/2 to 3 cups of water for soaking.
2.Pressure cook chana covered with enough water.Cook for almost 20 minutes(Keep the stove 10 minutes in High and 10 minutes in medium)
3.Take the pressure cooker off the stove and let it stand for 5 minutes.
4.Heat oil in a deep and thick bottomed pan.
5.Add chopped onion,roast it.Add ginger garlic paste, fry for a minute.
6.Add onion puree, fry till the raw smell goes.Then add tomato puree,saute for a minute.
7.Add cooked chana at this stage with a 1 cup of water(You can use the water used for cooking chana)
8.Add red chilli powder,turmeric powder and salt.
9.Bring to boil.Add Garam masala to it.
10.If you want to thinner the consistency of curry, add some water
11.Adjust the taste of salt and chilli as per your requirement.
12.Garnish with coriander leaves.
13.Heat 1/2 tbsp of oil in a separate pan.Roast cumin seeds and then Asafoetida.Top it over the masala and stir.
14.Serve with Roti or Rice.Tips:
If you forget to soak chana overnight, this tip will help for Quick soak:
1.Rinse chana.Add about 3 cups of water to a cup of chana.
2.Bring to rapid boil, boil for 2 minutes.
3.Remove from heat.Cover and stand for 1 hour.
4.Drain soak water.
5.Pressure cook chana as per the directions given above

Posted by Sweet Life on 9:59 PM 0 comments

Mixed vegetable Kurma

Ingredients:
1.Mixed vegetables like Carrot,Beans,Bell pepper and potato - 2 cups (Cut in to pieces)
2.Onion - 1 chopped(2 tbsp + remaining) divided
3.Tomato - 1 chopped
4.Red chilli powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Garam masala - 1 tsp
7.Ginger garlic paste - 1 tbsp
8.Coriander leaves - 2 tbsp chopped
9.Oil - 2 tbsp
10.Cumin seeds
Method:
1.Cook the mixed vegetables in little water till soft.
2.In a pan heat 1 tbsp of oil.Roast cumin seeds followed by 2 tbsp of onion,then add ginger garlic paste and fry till the raw smell goes.
3.Add the cooked vegetables.
4.Add the spices and salt and cook.
5.In the mean time heat oil in a separate pan.Roast onion and then tomato.Puree it in the blender.
6.Add Onion-tomato puree to the Kurma.
7.Cook for 3 minutes.
8.Garnish with coriander leaves.
9.serve with roti or Poori.Variations:
1.You can add 2 tbsp of grated coconut or handful of cashew nuts to the onion and tomato mixture and blend.This will give unique taste.
2.Instead of roasting and blending onion-tomato puree separately, you can add the pureed raw onion and tomato in the beginning (after adding ginger garlic paste)
and roast it.
3.Cream can be added in the last to give rich taste and texture to the kurma.
Tips:
1.When the kurma becomes very spicy, i add milk to make the taste medium spice.I learnt this from my mother in law.She has a lot of good ideas for
instant makeover of the dishes.
2.If you have left over kurma,don't worry.Mix the left over vegetale kurma with enough wheat flour to knead the dough.Make as a roti for the next day

Posted by Sweet Life on 9:57 PM 0 comments

Roasted Mixed Vegetable

Ingredients:
1.Mixed vegetables like Potato,carrot and Broccoli - 1cup (cut in to bite size pieces)
2.Onion - 1 sliced
3.Red chilli powder - 1/2 tsp
4.Turmeric powder - 1/4 tsp
5.Garam masala - 1/2 tsp
6.Salt to taste
7.Oil - 1 tbsp Method:
1.Preheat oven to 400 degree F.
2.Coat the oven tray with non stick cooking spray.
3.Place the vegetables on the tray.
4.season with spices and salt.
5.sprinkle oil evenly and gently toss to coat all over the vegetables.
6.Roast in the oven for 25 to 30 minutes.
7.You can also roast in the non stick cookware or thick bottom pan in the stove top.It may require additional 1 tbsp of oil.
8.Serve as a side dish for sambar or roti.It can be used as a stuffing for bread sandwich

Posted by Sweet Life on 9:54 PM 0 comments

Jeera Rice(Cumin rice)

Ingredients:
1.Rice - 1 cup
2.Cumin seeds - 2 tsp
3.Ghee or Butter - 1 tbsp
4.Salt to taste
5.Water - 2 cups or as per your cooking directions for riceMethod:
1.Heat ghee or butter in pressure cooker.
2.You can use thick bottomed container with lid instead of pressure cooker.
3.Add cumin seeds and roast it.
4.Add water and salt and cook till rice becomes soft and fluffy.
5.Served with Rajma curry,channa masala or dal.

Posted by Sweet Life on 9:51 PM 2 comments

Mango Pachadi:(Sweet and savory Mango Relish)

Mango pachadi is a sweet ,spicy and tangy dish.select a mango which is yet to ripe and not too sour.In traditional making of pachadi it is topped with neem
flowers fried in ghee.It has all the tastes sweet,sour,spice,salt and bitter.
Ingredients:
1.Mango - 1
2.Red chilli powder - 2 tsp
3.Turmeric powder - 1/4 tsp
4.Oil - 1 tbsp
5.Jaggery - 1/4 cup
6.Salt - 1 tsp or as per your taste
Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Neem flowers fried in ghee - optional Method:
1.Peel the mango skin.Slice in to bite size pieces.
2.Heat oil in a pan.Add Mango and saute for 5 minutes.
3.Sprikle little water.
4.Add Red chilli powder,turmeric powder and salt.
5.Keep covered and cook for 5 minutes.
6.sprinkle water if needed.Cook till mango becomes soft.
7.Add jaggey and stir with spatula.
8.Adjust the taste of sweet,spice and salt as per your requirement.
9.Heat oil in a small pan.Roast mustard seeds,Urad dal and asafoetida.Top it over the pachadi and stir.
10.Add the Neem flowers fried in ghee.
11.Served as a side dish in south indian meal.
12.can be used as a spread for bread or served as a dessert

Posted by Sweet Life on 9:48 PM 0 comments

Poori

Ingredients:
1.Wheat flour - 1 cup
2.Salt to taste
3.warm water to Knead the dough
4.Oil - 2 tsp + oil for deep frying pooriMethod:
1.Mix flour and salt.
2.Add water slowly.Knead well and make it as a tight dough.
3.Divide dough in to equal sized round balls.
4.Roll each ball in to circular shape with the help of rolling pin.
5.Heat oil in a pan.
6.Deep fry poori in oil.Flip to other side and fry, it becomes puffy and in golden color.
7.Serve with spicy potato curry or channa masala.
Variations:
1.You can use the flour in combination of 1/2 cup wheat flour + 1/2 cup all purpose flour(Maida)

Posted by Sweet Life on 9:47 PM 0 comments

Spicy Potato curry

Ingredients:
1.Potato - 2
2.Onion - 1 chopped
3.Green chilli - 2 chopped
4.Ginger - 1" piece grated
5.Turmeric powder - 1/2 tsp
6.coriander leaves - 2 tbsp chopped finely
7.Oil - 1 tbsp
8.salt to taste

Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Method:
1.Boil potatoes until soft.
2.Let it cool for sometime or pour cold water in it for quick cooling.
3.Peel off the skin.Mash it in to pieces.
4.Heat oil in a pan.
5.Roast onion followed by ginger,green chilli and tomato.
6.Add potato and 1/2 cup water.
7.Add turmeric powder and salt.
8.Cook for 5 minutes.
9.Garnish with coriander leaves.
10.Serve with poori and Roti

Posted by Sweet Life on 9:44 PM 0 comments

Tomato chutney

Ingredients:
1.Tomato - 2
2.Onion - 1
3.Green chilli - 2
4.Grated coconut - 2 tbsp
5.coriander leaves - 2 tbsp chopped
6.oil - 1 tbsp
7.Salt to taste Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp Method:
1.Heat oil in a pan.
2.Roast onion,followed by green chillies,coriander leaves and tomatoes.
3.Blend the roasted ingredients along with coconut and salt.
4.Heat oil in a small pan.Roast Mustard seeds and Urad dal.Top it over chutney and stir.
5.Serve with Idli and Dosa.
6.Can be used as a dip for chips and spread to bread

Posted by Sweet Life on 9:42 PM 0 comments

Guacomole(Avacado dip)

Originally from Mexico, Guacamole is an avocado dip and side dish.
Avacado is also called as Butter fruit.This fruit is grown in the western ghats of coorg in Karnataka, India.

Making of Guacamole starts with ripe Avacado and garden fresh ingredients like coriander,onion and lemon. You can add tomato also.Guacamole is at its best when freshly made. Serve immediately, or press plastic wrap directly onto surface of guacamole to prevent discoloration and refrigerate the left overs immediately.

Ingredients:
1.Ripe avocado - 1 large peeled, pitted
2.Fresh lime juice - 2 tsp
3.Fresh Coriander leaves - ½ cup finely chopped
4.onion - 1/4 cup finely chopped
5.Pepper to taste
6.Salt to taste Method:
1.Mash Avacado with a fork.
2.Add lemon juice,coriander leaves,onion,pepper and salt.
3.Stir to combine.
4.Serve with chips
5.Avacado dip can be used as a spread.

Posted by Sweet Life on 9:39 PM 0 comments

Beetroot sandwich

Ingredients:
1.Beetroot - 1 finely shredded
2.onion - 1 finely chopped
3.Red chilli powder - 2 tsp
4.Oil - 1 tbsp
5.Salt to taste
6.Bread slices - 8
7.Lettuce or cabbage
8.Cheese spread - optional

Method:
1.Heat oil in a pan.
2.Add onion and roast it.
3.Add beetroot, saute for 5 minutes.
4.season with red chilli powder and salt to taste.
5.saute for 2 minutes.
6.Spread this mixture on one bread.Keep some lettuce or cabbage.Top it with another bread.If you prefer add cheese to it.
7.Repeat for other breads.

Posted by Sweet Life on 9:36 PM 0 comments

Raw Mango and green leaves sambar

Mango is widely available during summer season.During my childhood ,I used to go to my Grandma's home.She makes a very good matchmake between raw mango
and drumstick leaves and make it as a sambar.She also combines Bitter gourd to it.Believe me... raw mango,green leaves and
bitter gourd is a classic combination.You can also use spinach leaves instead of drum stick leaves.

Ingredients:
1.Raw mango - 1 (cut in to pieces)
2.Green leaves - 2 cups
3.Tuvar dal - 50 g
4.Sambar powder - 1 tbsp
5.Green chilli - 1
6.Sambar onion - 7 (or) Large onion - 1 chopped
7.Salt to taste
8.Bitter gourd -1 (optional)
9.Oil - 1 tbsp

Seasoning:
1.Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Asafoetida - Pinch
4.curry leaves - few

Method:
1.Pressure cook tuvar dal or cook Tuvar dal till it become mushy.
2.Heat a tbsp of oil in a deep and thick bottom pan.
3.Add onion, roast it.Then add green chilli ,fry for a minute.
4.Add Mango and greens ,add some water.cook for till mango is half done.
5.Add cooked dal ,sambar powder and salt.
6.cook till mango becomes soft.
7.Heat a tbsp of oil in a small pan, splitter mustard seeds and curry leaves followed by asafoetida.Top it in the sambar and stir.
8.Serve with rice. Tips:
1.There is no need to add Tamarind in this sambar, as mango is already having sour taste.If you want to add some more sour to sambar,you can add tamarind.
2.Generally mango cooks fast.Pay attention while you cook mango, so that you can avoid over cooking.(but some of its varieties cooks slowly)

Posted by Sweet Life on 9:32 PM 0 comments

Bread Pizza

Ingredients:
1.Bread - 5 slices
2.Pizza sauce or Tomato ketchup - 6 tbsp
3.Veggies of your choice(like onion,capcicum,Tomato,Black olives,Jalapeno peppers...) - chopped finely for topping
4.Shredded chesse - 5 tbsp
5.Pepper to taste
Method:
1.Preheat oven to 350 degree F.
2.Place the Bread slices in the oven tray.
3.Spread a tbsp of pizza sauce on each Bread.You can use tomato ketchup instead.
4.Top the bread with chopped veggies.
5.Cover veggies with shredded cheese.
6.Roast in the oven for about 8 to 10 minutes, until the cheese melts.
7.Season some pepper to taste and enjoy it as a evening snack with a nice cup of tea

Posted by Sweet Life on 9:29 PM 0 comments

Rajma Curry

Ingredients:
1.Rajma(Red Beans) - 1 cup
2.Tomato - 1 pureed
3.Onion - 1large(1/4 finely chopped, 3/4 Pureed)
4.Ginger Garlic paste - 1 tbsp
5.Asafoetida (Hing) - Pinch
6.Red chilli powder - 2 tsp
7.Turmeric powder - 1/4 tsp
8.Garam Masala - 1 tsp
9.Oil or Ghee - 2 tbsp
10.Cumin seeds - 2 tsp
11.Salt to taste
12.Coriander leaves - 2 tbsp

Method:
1.Rinse and soak Rajma overnight in water(atleast 6 to 8 hrs).For a cup of Rajma ,add 3 cups of water for soaking.
2.Pressure cook Rajma covered with enough water.keep the stove in High for 10 minutes and in medium for 10 minutes.
3.Take the pressure cooker off the stove and let it stand for 5 minutes.
4.Heat oil in a deep and thick bottom pan.
5.Add cumin seeds, let it splitter.
6.Add chopped onion,let it roast.Then add Ginger garlic paste, fry for a minute.
7.Add onion puree, fry till the raw smell goes.Then add tomato puree,saute for a minute.
8.Add cooked Rajma at this stage with a 1 1/2 cup of water(You can use the water used for cooking Rajma)
9.Add red chilli powder,turmeric powder and salt.
10.Bring to boil.Add Garam masala to it.
11.Add asafoetida.
12.If you want to thinner the consistency of curry, add some water.
13.Adjust the taste of salt and chilli as per your requirement.
14.Garnish with coriander leaves.
15.Serve with Roti or Rice.

Tips:
If you forget to soak rajma overnight, this tip will help for Quick soak:
1.Rinse beans.Add about 3 cups of water to a cup of beans.
2.Bring to rapid boil, boil for 2 minutes.
3.Remove from heat.Cover and stand for 1 hour.
4.Drain soak water.
5.Pressure cook beans as per the directions given above.

Posted by Sweet Life on 9:26 PM 0 comments

Oats Upma

Ingredients

1.Steel cut Oats or Rolled Oats – 1 cup (No instant Oats as it will become very gooey)

2.Mixed vegetables like carrot ,Peas,Beans,Potato,etc – 1 cup finely chopped

3. Onion – 1 finely chopped

4.Green chilli – 3 slitted

5.Ginger – 1 tbsp finely chopped

6.Curry leaves – few

7.Mustard seeds – 1 tsp

8.Chana dal – 1 tsp

9.Turmeric powder - ¼ tsp

10.Oil – 1 tbsp

11.Salt to taste

Method

1.Roast oats in a skillet till oats gets hot.Keep aside.

2.Heat oil in a deep skillet.Add mustard seeds, let it splitter,add chana dal and curry leaves and roast.

2.Saute onion,Green chilli and Ginger.Add all vegetables and saute for 5 minutes.

3.Sprinkle little water and cook covered for 5 minutes.

4.Add oats and water(2 cups for steel cut oats and 1 ½ cups for Rolled oats).

5.Add Turmeric powder and salt.Cook covered for 10 minutes.If oats is not cooked enough,sprinkle little water and cook for another 5 minutes.

6.Serve hot with chutney and curd(yogurt).

Posted by Sweet Life on 9:30 PM 0 comments

Ven Pongal(Spicy Lentil Rice)

Ingredients

1.Raw rice – ½ cup

2.Moond dal - ½ cup

3.Peppercorns – 10

4.Cumin seeds – 1 tbsp

5.Green chilli – 1 slitted

6.Ginger – 1 tbsp finely chopped

7.Curry leaves – few

8.Ghee or clarified butter – 2 tbsp

9.Salt to taste

Method

1.Pressure cook rice and dal with 3 cups of water with salt to taste.Alternatively, rice and dal can be cooked in a container until soft.

2.Heat ghee in a pan.Roast peppercorns,cumin seeds, followed by Green chilli and Ginger.Mix this seasoning with cooked rice and dal mixture.

3.Serve hot with sambar or chutney or Gosthu


You can make few variations while making pongal.

1.Make Rice and dal ratio 2:1

2.Crush peppercorns and cumin seeds for seasoning.

3.You can use oil instead of ghee for a diet friendly version of pongal

Posted by Sweet Life on 9:21 PM 0 comments

Spinach Rice

Ingredients

1.Spinach – 2 bunches

2.Tuvar dal – 25 gm

3.Onion – ½ chopped

4.Tomato – 1 chopped

5.Tamarind – 1 tbsp paste or 1 pod

6.Green chilli – 4

7.Garlic – 3 pods

8.Turmeric powder - ¼ tsp

9.Mustard seeds – 1 tsp

10.Red chilli – 2

11.Asafoetida – Pinch

12.Salt to taste

13.Oil – 1 tbsp

Method

1.Pressure cook dal ,Onion,Tomato,Green chilli,Garlic,Tamarind and Turmeric powder with half cup water or cook in a container till dal becomes mushy and vegetables are cooked.

2.In a separate pan cook spinach ,sprinkling little water.This will take 5 minutes.

(We dont want to over cook spinach,so we are not pressure cooking spinach.If you are cooking in a cointainer ,finally add spinach and cook for 5 minutes.)

3.Blend spinach and dal with enough salt.

4.Heat oil in a small pan , add Mustard seeds let it splitter.Add Asafoetida,then Red chilli, let it roast.

Mix it with the blended mixture.

5.Serve with rice and Chappathi.

6.Mix rice and spinach gravy and pack it for lunch.Have chips as side

Posted by Sweet Life on 12:05 PM 0 comments

Dry Cauliflower Curry

Ingredients

1.Cauliflower florets – 1 cup

2.Ginger Garlic paste – 1 tbsp

3.Onion – 1/2 ( finely chopped)

4.Red chilli powder – 1 tsp

5.Turmeric powder - ¼ tsp

6.Garam Masala – 1 tsp

7.Mustard seeds – 1tsp

8.Coriander leaves – 1 tbsp finely chopped

9.Oil – 2 tbsp

10.Salt to taste


Method

1.Heat oil in a pan.Add Mustard seeds let it splitter.

2.Add Onion,saute till translucent.

3.Add ginger garlic paste,fry till golden brown.

4.Add Cauliflower florets and saute for 5 minutes.

5.Add Red chilli powder,Turmeric powder,Garam Masala and salt.Saute for 5 minutes.

6.Cook covered for 5 minutes.If needed ,sprinkle little water.

7.Garnish with coriander leaves.

8.Serve hot with rice dishes and chappathi.

Posted by Sweet Life on 11:58 AM 0 comments

Neer Kozhukattai(Steamed soft Rice Balls)

Ingredients

1.Boiled rice – 2 cup

2.Coconut - ¼ cup grated

3.Chana dal – 1tsp

4.Urad dal – 1 tsp

5.Mustard seeds – 1 tsp

6.Red chilli – 4

7.Curry leaves – 5

8.Oil – 3 tbsp(Gingely oil preferred)

9.Salt to taste

Method

1.Soak rice for 4 hrs.Drain the water and grind rice into a fine paste adding very little water.Add salt to tate

2.Heat oil in a thick bottomed wide pan,add mustard seeds let it splitter.

3.Add chana dal and urad dal, roast it.

4.Add Red chilli and roast.Then add Asafoetida and curry leaves and fry.

5.Add the coconut gratings and fry for a minute.

6.Add rice paste at once and stir well so that the entire mixture does not stick to the container.

7.Let it cool for 5 minutes.


8.Make soft balls out of the dough.Apply some oil to the palms to avoid sticking while making balls.

9.Place the rice balls in a idli plate and steam for 10 minutes.Serve hot with chutney.

10.You can have this as a light evening tiffin or as a morning breakfast.


Posted by Sweet Life on 11:35 AM 0 comments

Shimla Mirch Sabji:(Green Bell pepper Curry)

Ingredients

1.Simla mirch – 1 chopped

2.Red Chilli powder – 1tsp

3.Coriander Powder – 1 tsp

4.Cumin powder – ½ tsp

5.cumin Seeds – 1 tsp

6.Mustard seeds - ½ tsp

6.Oil – 1 Tbsp

7.Salt to taste




Mehod

1.Heat oil in a pan.Add Mustard and Cumin seeds ,let it splitter.

2.Add Simla Mirch ,fry for 3 minutes.

3.Add the spices and salt.Saute for 2 minutes.Cook covered for 3 minutes.

4.Serve hot with Chappati and side dish to rice.

Tips

Mix this Curry with a cup of cooked rice.You can pack this for lunch and Onion Raitha as side.Tastes yummy

Posted by Sweet Life on 11:29 AM 1 comments

Shahi panner

Ingredients:

1.Panner – 250 gm

2.Onion – 1 chopped

3.Green chilli – 2 chopped

4.Ginger - ½ inch piece

5.Tomato – 4 chopped

6.cardamom – 2 crushed

7.Red chilli powder - ½ tsp

8.Garam masala - ½ tsp

9.Fresh curd/Cream - ¼ cup

10.Milk - ½ cup

11.Ghee/Butter/Oil – 3 tbsp

12.Tomato sauce – 2 tbsp

13.Salt to taste

Garnishing

Coriander leaves – 2 tbsp finely chopped


Method:

1.Cut paneer into 2”fingers.Fry and keep aside.

2.Heat half ghee in a pan.Add cardamom,ginger,green chilli and onion .Fry for 3 minutes.

3.Add the tomatoes and saute for 2 minutes.Cook for 3 minutes, covered.

4.Add curd and cook for 2 minutes.

5.Add ½ cup of water and cool.

6.Blend this in a mixie into a smooth mixture.

7.Heat remaining ghee in a pan.Add this blended mixture and tomato sauce,Red chilli powder and Garam Masala.Add salt to taste.

8.Boil to a thick gravy for 5 minutes.

9. Just before serving heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander.

10.Serve hot with chappati and Nan

Posted by Sweet Life on 11:22 AM 1 comments

Kondai kadalai kuzhambu:(Kala chana/Chick pea curry)

Ingredients:

1.Kondai kadalai(chick pea/kala chana) – 1 cup

2.Onion – ½ finely chopped

3.Tomato – 1 chopped

4.Sambar powder – 1 tsp

5.Turmeric powder – ¼ tsp

6.Tamrind – 2 pods (or) 1 ½ tbsp tamarind paste

7.Mustard – 1 tsp

8.Methi seeds/Fenugreek – 1tsp

9.Asafoetida – pinch

10.Jaggery or Sugar – pinch

11.Oil – 3 tbsp (Gingely oil preferred)

12.Salt to taste

Grind:

1.coconut – 4 tbsp

2.Sambar Onion – 3

3.Red chilli – 2

4.Coriander seeds – 1 tsp

5.Pepper – 1 tsp


Method:

1.Soak kondai kadali overnight about 8 hrs.

2.Pressure cook konda kadalai for 15 minutes and keep aside.

3.In a pan heat oil.Add Mustard seeds , let it splitter.Then add methi seeds ,let it roast.Add curry leaves and fry.

4.Add onion and saute till translucent.Then add tomato and saute for a minute.

5.Soak tamarind in water.Extract the juice. Add some more water and extract the remaining juice.This makes 1 cup of tamarind water.

6.Add tamrind water to the pan.Add turmeric powder ,sambar powder and salt.Let the mixture cook.

7.Heat a separate pan.Dry roast Red chilli,coriander seeds and pepper separately.Grind this along with coconut and onion.Add this to the mixture.

8.Add konda kadalai to the mixture.Cook for 7 minutes.

9.Add a pinch of Asafoetida to the boiling mixture.

9.Add a pinch of jaggery or sugar and cook for a minute.

10.serve hot with rice.



Posted by Sweet Life on 11:11 AM 0 comments

Beetroot Fry

Ingredients:
1.Beetroot – 1
2.Onion – 2 tbsp finely chopped
3.Green chilli – 1 slitted
4.Red chilli powder – 1 tsp
5.Turmeric powder - ¼ tsp
6.Mustard seeds – ½ tsp
7.chana Dal(split chickpea) – 1tsp
8.Curry leaves – 3
9.Salt to taste
10.Oil – 1 tbsp

Method:
1.Grate Beetroot.
2.Heat oil in a pan,Add Mustard seeds, let it splitter. Add Channa Dal, let it roast,then add curry leaves.
3.Add onion and saute till translucent .Add green chilli ,saute for a minute.
4.Add Beetroot,saute for 5 minute .
5.Add turmeric powder , red chilli powder and salt.
6.Saute for 5 minutes.
7.Serve as a side dish to Rice varieties. It can be used as a bread spread.

Posted by Sweet Life on 11:04 AM 0 comments

Vegetable Briyani with Onion Raitha

Ingredients:

1.Basmati Rice – 1 cup

2.Mixed vegetables like(Carrot,French Beans,Peas,Potato and Cauliflower) - 1cup

3.Onion – 1 sliced

4.Tomato – 1

5.Ginger Garlic paste – 1tbsp

6.Green chilli – 2 slitted lenghwise

7.Cashew nuts – 6

8.Red chilli powder – 2 tsp

9.Turmeric powder - ½ tsp

10.Fennel seeds – 1tsp

11.Cloves - 2

12.cardamom – 2

13.Cinnamon – 1 inch

14.Bay leaf – 1

15.Star Anise -1

16.Mint leaves – 6

17.Coriander leaves – 1 tbsp

18.Ghee or Oil – 3 tbsp

19. salt to taste

Method:

1.Soak basmati rice in water for 20 minutes.

2.In a pressure cooker heat ghee or oil

2.Add the cashew nuts and spices(Fennel seeds,cloves,cardamom,cinnamon,Bay leaf,Star Anise) and allow it to crackle

3.Add Onion and saute for a minute.Add ginger garlc paste and saute till the raw smell goes.

4.Add mint leaves and Green chilli and saute for a minute.

5.Add all the vegetables ,saute for 5 minutes.

6.Add Basmati Rice and saute for 2 minutes.

7.Add Red chilli powder,Turmeric powder and salt.Saute for 2 minutes.

8.Add 2 cups of water and pressure cook for 2 whistles

9.If you are cooking in a pan cover the pan and cook till the rice become fluffy and vegetables are done.

10.Garnish with coriander leaves.

11.Serve hot with onion raitha.


Onion Raitha:

1.Onion – 1 thinly sliced

2.Fresh curd – 1 cup

3.Salt to taste


Mix Onion,curd and salt.serve fresh with vegetable briyani.

Posted by Sweet Life on 10:50 AM 0 comments

Kesari

Garnishing:

1. Cashew nuts and Badam – Handful

2. Raisins – 1 tbsp

Method:

1.Heat 1 tbsp of ghee in a pan. Add Rava to the pan and roast slightly.

2.In a heavy non stick pan,boil the water.

3.Add food color to the water.

4.Add the Rava stirring continuously. There should not be any lumps.

5.Add the Sugar.

6.Add 3 tbsp of ghee. Stir continuously.

7.Add cardamom and stir.

8.In a separate pan heat remaining ghee,roast the nuts and raisins and garnish. Serve hot

Tips:

1.Instead of food color you can add one grated carrot. This gives a bright color and add nutrition value to the dessert.

2.Crush a handful of cardamom with 3 tbsp of sugar in a Mixer Grinder. Store it in a airtight container. This comes really handy whenever you make a dessert. This is my Mother in law's idea of saving time in the kitchen. You can add this cardamom powder to Tea also whenever you like to have an flavored and delicious cup of tea.

Posted by Sweet Life on 10:14 AM 0 comments