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2 POTATOES PANCAKES
potatoes - 3, large, boiled, mashed
sweet potato - 1, boiled, mashed
onion - 1, chopped
green chillies - 2, chopped
salt, pepper
parsley/coriander - 2 tbsp, chopped
low fat cream cheese - 1 tbsp
1. mix all together and form round patties
2. heat a non stick pan and griddle the patties with little oil on both sides.
3. serve hot.
ALOO ACHAR (nepalese)
potatoes - 4, boiled and cubed
sesame seeds - 2 tbsp, roasted
green chilli - 2
lemon juice - 3 tbsp
salt
coriander leaves - 2 to 3 tbsp, chopped
mustard oil - 1 tbsp
methi seeds - 1 tsp
hing - a pinch
1. grind sesame seeds with chillies.
2. in a bowl combine potato cubes , ground sesame and chilli mix and salt.
3. heat oil , add hing and methi, when brown pour on the potatoes.
4. drizzle lemon juice.
5. garnish with coriander.
Hi Ayesha
Thanks for the recipes. Really good ones
thnx vishalakshi
THAI PUMPKIN SOUP
olive oil - 2 tbsp
thai yellow/red curry paste - 2 tbsp
coconut milk - 2 cups
pumpkin - 2 cups , cubed
salt
coriander leaves
lemon juice
1. heat oil and add the paste.
2. add pumpkin and vegetable stock/water and cook till done.
3. when cool, blend and return to heat; add coconut milk and needed salt.
4. drizzle little lemon juice.
5. garnish with coriander leaves and serve.
making curry paste:
lemon grass - 1/2 stalk
shallots - 3
yellow/red chillies - 2 to 3
garlic - 3 cloves
galangal/ginger - a small piece
cumin - 1 tsp
coriander seeds - 1 tbsp
kaffir lime leaf - 1
sugar - 1 tsp
blend all the above together.
COCONUT MILK BHATH
long grain rice - 1 cup
coconut milk - 1 1/2 cup thick
water - 1 cup
garlic - 6 pods
salt to taste
1. cook everything together till done.
2. serve with fish curry.
Try this dish.
TENDER COCONUT SABJI
Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
½ tsp garam masala powder
½ cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee
Method:
Heat a wok, add the ghee and add in the chopped onions.
Sauté well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut
http://img210.imageshack.us/img210/1...utsubjimp6.jpg
Wow, I'm going to try this out soon... pic looks yummy!!!...
CAULIFLOWER MASALA
Ingredients:
2 cups cauliflower florets
1 cup finely chopped onions
¼ cup ghee
½ tsp tumeric powder
11/4 tsp of chillie powder
Salt to taste
Grind to a paste:
1 cup finely chopped tomatoes
2tbs grated coconut
½ ts of fennel seeds
2 tsp crushed garlic
1 tsp of crushed ginger
To garnish:
A handful of coriander leaves.
Method:
Cook the tomatoes in a pan till they are mashed.
Cool and grind them with other ingredients to paste.
Fry the cauliflower florets in ghee,to a pale brown colour.
In the same ghee,fry the onions to a golden brown colour.
Then add the pastes with enough salt and the powders.
Fry them on slow fire until oil floats on the surface.
Add the fried florets and mix well.
Fry for few minutes and remove.
Garnish with coriander leaves.
URL=http://imageshack.us]http://img301.imageshack.us/img301/4...rmasalayg9.jpg[/URL]
thnx kavitha
will sure try ur recipes...
BROCCOLI AND BABY SPINACH SALAD
broccoli -1 small head, separated into florets and blanched/ microwaved for 2 minutes.
baby spinach - 2 cups
red onion - 1 small, sliced thin
cooked chickpeas - 1 cup
sweet corn kernels - 1/2 cup
toasted almond flakes - 2 tbsp
roasted peanuts - 2 tbsp
thousand island dressing
toss all together and serve.
for dressing mix together:
light mayonnaise - 3 tbsp
ketchup - 1 tbsp
grated onion - 1 tbsp
grated bell pepper - 1 tbsp
grated gherkin - 1 tbsp
lemon juice - 1 no
salt
chilli flakes - 1 tbsp
grated hard boiled egg - 1
RED CHILLY RICE BALLS
WHAT n all needed to prepare for 2 members: :)
rice flour - 1 cup
red chilly powder - 1 tea spoon
Curry leaves - chopped to garnish
Mustard
asafoetida - 1 pinch
salt - to taste
HOW TO MAKE: :roll:
Heat 1/2 cup water, well.
Put the rice flour in the bowl and add the heated water and mix it well, add chilli powder, salt and prepare the dough, leave it for 5 mins. Now prepare small balls of the prepared dough and put all the balls in a bowl, add water in a pan and keep the bowl inside the pan, and close the pan with a lid, leave it to cook for 15 mins. After 15 mins, heat oil in a pan and add mustard, let it splutter, put all the balls and fry for 5 mins, put asafoetida and curry leaves and mix it up. Serve hot with cocunut chutney.
Try this, this is the one which I love a lot, this is perfect south indian veggie....
Will try out your recpie madhushree :) I think adding grated coconut and redchillies while seasoning will add flavour to it :)
Oh yes, that will also be very gud... i will try it out... thx anoushka :DQuote:
Originally Posted by Anoushka
Herb thogaiyal... :slurp:
Ingredients:
Coriander
Perandai - 3
Caraway leaf (oma ilai)
Vallaarai leaves
Curry leaves
Pudhina
Tomato - 2
Red chilli
Mustard
Asafoetida
Cocunut - 1 cup
Salt
Method:
Add three spoon of oil in a pan and add red chilli, fry for 1 minute and then add, perandai, coriander, oma ilai, vallaarai leaves, curry leaves, pudhina, tomoto, asafoetida fry for 2 mins to remove the raw smell/taste, remove the pan from fire. Transfer the content to a bowl to leave it for 10 mins. Keep the herb mixture aside.
Grind ripped up cocunut, then, add the herb mixture , salt
and grind it nicely. Herb Thogaiyal is 99% ready. Finally, Heat the pan and add little oil and put mustard, let it splutter and mix it with the thogaiyal. We are done now.
Serve with rice and for side dish we can opt 'More Kuzhambu/Kootu'. Good for health and good to eat.
Note: As tomato is added, no need to put tamarind. Instead of cocunut we can also have groundnut, it will add more taste.
hey wow...cooooooooool!
madhu ur red rice balls we call it
NEER SEEDAI :)
we use to call it as kaara urundai, adhai apdiye english le type panniten... hahaha :lol:Quote:
Originally Posted by Shakthiprabha
Thanks Madhu, the herbal tovayal sounds healthy and nice.
Quote:
Originally Posted by ayeshasadique
thanks for these recipes...i'm gonna try it out :)...Quote:
Originally Posted by ayeshasadique
Mixed Veg Rawa Kichadi :slurp:
Ingredients:
Carrot - 1
Cabbage - 1 cup chopped up
Beans - 5
Onion - 2
Tomato - 2
Coriander
Curry leaves
Mustard
Groundnut - 1/2 cup
Chilly Powder
Urad dhal. 1/4 teaspoon
Salt
Sunflower oil
Green chillies - 3
Rawa
Method:
Wash all the vegetables, soak the ground nut in water for 1 min.
Heat the water.
Chop up 1 onion and 1 tomato, then rest of all the vegetables.
Grind 1 onion and 1 tomato and make it as a purie.
Roast required rawa in plain pan, if required, we can also add 1 spoon of oil. Roast just for 1 min and keep it aside.
Add three spoon of oil in the pan, add mustard seeds, let it splutter, now put urad dhal and fry it golden brown. Now add Curry leaves, chopped up chillies, then add onion, tomato and cook for 1 min, then add the other vegatables, ground nut, now, add the onion tomato purie, salt and mix it up, sprinkle little water and close the pan with the lid and let it cook for 2 mins.
Now, remove the lid and add 1 spoon chilly powder.( for spice lovers, they can add a pinch of garam masala, but masala powder is not required) fry the mixture for 2 mins, now add the hot water, see if the mixture is bubbled up, if so, add the rawa slowly, simulataenously mix it well. Dont let it tighten as for kitchadi it should be bit loosened. close the lid for 10 secs and switch off the stove. Now to garnish add coriander and server hot. Side dish can be cocunut chutney.
wowwww!
Ive never tried cabbage! I should say SOAKING groundnut is a good idea.
Its generally said soaking
"urad, bengalgram" etc for lemon rice is yummy too.
I dont grind tomato/onion.
But ur recipe sounds WOWWWWW. I am gonna try it this week :redjump:
Actually its good u do not add ghee to kichadi. It spoils the taste. 2 more spoons of OIL is better.
This recipe is from my rajasthani friend
She would call it chawal kichadi (rice kichadi)
_______
RICE KICHADI
1. Pressure Cook 1 paav of rice with half paav of thoor dhaal.
2. Add jeera, finely cut, onions, tomatos, carrots, ginger and 3 spoons ghee along with jeera and pepper while u pressure cook rice and dhaal.
3. after its done, mash well and season it (with ghee) cashew nuts and curry leaves.
4. serve hot with raitha or papad or chips.
(I found its more a food (like sambhar rice) than a tiffin variety. Nevertheless its very balanced as it has dhaal and veg along with staple food)
Variations:
For ppl who observe diet, it can be consumed WITHOUT adding GHEE, or seasoning.
Yes, mostly ppl wud add ghee... but i hate adding ghee... and morover am diet conscious :D, Yes for ppl who wud like to have oily stuff, can add 2 more spoon of oil...Quote:
Originally Posted by Shakthiprabha
Quote:
Originally Posted by Shakthiprabha
Yummy, :slurp: as it is mashed, the food will be even more tasty, definetely will try it SP... Sooperb receipe... :D
Yes kugan, it is very healthy... :DQuote:
Originally Posted by kugan98
Chayote(Chow Chow) Skin thogaiyal... :slurp:
Ingredients:
Coriander
Chow Chow - 1
Curry leaves
Red chilli
Mustard
Asafoetida
Cocunut - 1 cup (Ripped up)
Tamarind - 1 pinch
Salt
Method:
Wash chow chow and peel off the skin. Keep the skin aside. Remove the seed from chow chow and cut it nicely and prepare 'Mor kootu'.
Heat the pan and add four spoon of oil. Make sure the oil is hot enough, now add red chilli, curry leaves, fry for 1/2 minute and then add, chow chow skin and fry for 2 mins, add asofoetida and salt, mix it well and leave it for another 1 minute. Remove the pan from fire. Transfer the content to a bowl to leave it for 10 mins. Keep the content aside.
Grind ripped up cocunut, then, add the chow chow mixture, tamarind and grind it nicely. Finally, heat the pan and add little oil and put mustard, let it splutter and mix it with the thovaiyal.
One advantage with this receipe is except the seed the full content of chow chow can be used as thovaiyal and simultaneously 'Mor kootu'. Like this we can prepare for papaya too :wink: .
chow chow na mixture or what :?
Chow-Cho-na oru vegitable kitta thatta ippadi irrukum :idea: Colour = Light Green! I love that Veg :)Quote:
Originally Posted by Wibha
Hi wibha, visit http://"http://www.cookingandme.com/...urd-rice.html" for the photo of chow chow...Quote:
Originally Posted by Wibha
:ty: sridhar annaQuote:
Originally Posted by Sanguine Sridhar
one among the vegetables i hate :oops:
:ty: :ty:Quote:
Originally Posted by Madhu Sree
i think we call it seema kathirikkai or seeme badhnekai (kannada) :? if i'm not wrong :roll:
i hate this vegetable :|
Ya ya apdiyum solli kelvi pattirukiren... ennakkum oru kaalathil adhu pidikaadhu, but my mom made me to like that by doing such varieties... :DQuote:
Originally Posted by Wibha
i like seeme badhnekai curry ONLY if it is made with coconut and arachuvittufied :? illati saapidamaatean
i think amma uses it in aviyal and saambhar too :cry:
Murungakkaay poricha kootu
_______________________
We generally cook, sambhar or vatha kozhambu or aviyal with murungakkai.
My MIL however makes yummy murungakkkay poricha kootu. (she does it with one veg only)
I tried her same recipe with my own lil variation (with combination veg), and IT HAS TURNED OUT REALLY WONDERFUL.
So try it and tell me
Method:
Drumstick 1 or 2
peerkangai 1/2 kg (can try with other varation like ghiya or chow chow)
green gram half pav
dry coconut or fresh coconut 3 spoons
to season : rai, jeera, asafoetida
________
powder to be ground:
Saute dhania, bengal gram, dry red chilly in 1 spoon oil and grind it with coconut
_________
* cook, green gram, drumstick and peerkangai in cooker.
Important: When done, DO NOT MASH IT, as drumstick would become a pulp
* Heat 1 spoon oil in kadai, make rai and jeera splutter, add the cooked dhaal and veg,
* after 3 mins, add lil water to make it of looser consistency and the ground powder (powder to be dry ground)
* add lil fresh coconut (optional) and hing (asafoetida)
* garnish with curry leaves and switch off the stove
* enjoy with rice or roti
Murungakkaay poricha kootu :slurp:
Wowwwieeeeeeeeeeee :redjump::redjump::redjump:
My mom use to prepare this.... too gud recipe...
SP akka, :clap:
try panni parunga :D
Sure....... :DQuote:
Originally Posted by Shakthiprabha
Meal maker - mutter masala :slurp:
Ingredients:
Meal maker - 20 pieces (approx. 100 gms...)
Water
Big Onion- 3
Tomato - 2
Garlic - 10 pips
Ginger - 1 piece (a rubber size)
Chilli powder
Masala - 1 pinch
Salt to taste
Sunflower oil
Peas - 2 spoon
Curry leaves
coriander
Ground cocunut and chickpeas/chutney dal
or chickpeas powder (To make a thick mixture)
Method:
Add water in a pan, heat it well. Now, remove the pan from fire, add little salt, stir it well and add meal maker, close it with a lid. Keep it aside and leave it for 5 mins.
Chop the onions, fine chop ginger.
Add fine chopped ginger and 5 pips of garlic in mixer and grind it well. Keep it aside.
Now wash the tomatoes, add tomatoes in mixer, grind it and make a puree. Keep it aside.
Heat a pan, add 5 spoon of oil, add mustard seeds, let it splutter.
now put the ginger garlic paste and fry it well till the raw smell is out from the mixture. Now add chopped onions fry it till golden brown, now add the remaining 5 pips of garlic, mutter, chilly powder, salt, mix it well. Add the tomato puree and cook for 1 min.
Take the other pan which contains the meal maker, remove the lid
and juz check whether it is enlarged well. Squeeze the meal maker and put it in mixer grinder. Partly grind it and add it to the mixture in the pan. Now, add juz 1 pinch of masala and mix it well, spice lovers can have 1 more pinch. To make a thick mixture, we should add a mixture of ground cocunut and chick peas with little water or chickpeas powder itself with little water, mix it well and cook for juz 1 - 2 mins. Remove from fire and garnish with curry leaves/coriander.
Meal maker - mutter masala is ready. It tastes juz like vadacurry :). Preparation time would be between 20 - 25 mins.
Best to have with idly/roti, or any fried rice/pulao. :slurp:
If anyone is not able to prepare home made masala. U can very well buy biriyaani masala from the shops and u can use it with this receipe. :)