Friday 27 February 2009

Majjige Huli / More Kulambu ( Iyer Stlye )


Ingredients:
Ladiesfinger (cut) - 1 Cup

(or any Boiled Vegetable)
Curds - 1 Cup
Coconut - 1/2 Cup
Red Chillies - 2
Urad Dal - 1 Tspn
Fenugreek Seeds - 1 Tspn
Jeera - 1 Tspn
Mustard - 1 Tspn
Curry Leaves - Few
Hing - a pinch
Turmeric - a pinch
Oil - 2 Tblspn
Salt - According to taste
Method:
Roast Ladiesfinger in 1 Tblspn Oil till all the stickiness goes.
Keep aside. Roast Redchillies, Urad Dal and Fenugreek Seeds
without oil and grind along with Coconut and Jeera. Keep aside.
Heat remaining Oli in a kadai. Add Mustard Seeds, Curry Leaves
and Hing. Now add the ground paste, turmeric and boil. Later add
Ladiesfinger, Salt and boil. At last add Curds and one cup water.
Mix nicely. Simmer for few min. Serve hot.

Thursday 19 February 2009

Onion and Pudina Pakoda


Ingredients:
Gram Flour - 1 Cup
Pudina (chopped) - 1/2 Cup
Onion (chopped) - 3/4 Cup
Fine Semolina - 1/4 Cup
Jeera - 1 Tblspn
Chilli Powder - 1/2 Tblspn
Salt - According to taste
Oil - For deep frying
Method:
Mix all the ingredients except Oil and keep aside for
15 min. Later mix with little water and make it like a
thick paste.Heat Oil in a Kadai. Take the pakoda mixture
in a small spoon little by little and put in the Oil.
Deep fry till they turn golden brown and crispy.
Serve hot.

Mavinakayi Chitranna


Ingredients:
Rice - 1 Cup
Raw Mango (small) - 1
Oil - 2 Tblspn
Mustard Seeds - 1 Tspn
Urad Dal - 1 Tspn
Channa Dal - 1 Tspn
Ginger - 1 inch piece
Green Chillies - 2
Turmeric - 1/4 Tspn
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Coconut (grated) - 2 Tblspn
Groundnut - 2 Tblspn
Sugar - 1 Tspn
Salt - According to taste
Method:
Cook Rice. Let it cool. Grate Mango and keep aside.
Chop Ginger and Green Chillies finely. Heat Oil in a Kadai.
Add Groundnuts and roast. Take it out groundnuts and

keep aside. To the same kadai add Mustard seeds, Urad
Dal and Channa Dal. Roast till dals turn golden brown.
Now add Green Chilles, Ginger, Grated Mango and
turmeric. Roast nicely. Now add cooked rice and mix well.
At last add Coriander Leaves, Curry Leaves,
Groundnuts, Coconut, Sugar and Salt. Mix well.
Serve hot.

Wednesday 18 February 2009

Fruit Salad


Ingredients:
Apple (cut) - 1 Cup
Bananna (cut) - 1 1/2 Cup
Grapes - 1 Cup
Orange (peeled) - 1 Cup
Pineapple (cut) - 1/2 Cup
Raisins - 1/4 Cup
Cashewnuts - 1/4 Cup
Dates (cut) - 1/4 Cup
Mango Pulp - 1/2 Cup
Sugar - 1 Cup
Method:
Prepare Sugar syrup. Let it cool.
Take a bowl and add all the fruits.
At last add Sugar syrup and mix well.
Keep refrigerated for atleast 3 hrs.
Serve chilled.

Thyar Semiya


Ingredients:
Semiya - 1 Cup
Curds - 1 1/2 Cup
Coconut (cut into small pieces) - 2 Tblspn
Coconut (grated) - 2 Tblspn
Tomato - 1
Mustard Seeds - 1 Teaspn
Urad Dal - 1 Teaspn
Channa Dal - 1 Teaspn
Green Chillies - 2
Ginger - 1 inch piece
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Sugar - 1 Tblspn
Salt - According to taste
Oil - 1 Tblspn
Method:
Roast Semiya to golden brown without oil. Boil Semiya in
water by adding little salt, drain and keep aside. Grind together
grated coconut and ginger. Cut tomato into small pieces.
In a bowl put the ground paste, Tomato, Semiya and Curds.
Add little water if needed. Mix well. Add Salt according to taste.
Heat Oil. Add Mustard Seeds, Urad Dal, Channa Dal.
Roast till golden brown. Add slit Green Chillies.
Add this to Semiya mixture. At last add Coriander Leaves,
Sugar, Curry Leaves and Coconut pieces.
Thyar Semiya is ready to serve.

Tuesday 17 February 2009

Curd Rice


Ingredients:
Rice - 1 Cup
Curds - 1 1/4 Cup
Milk - 1/4 Cup
Salt - According to taste
Sugar - 1 Tblspn
Raisins - 1 Tblspn
Cashewnuts - 1 Tblspn
Ghee - 2 Tblspn
Mustard seeds - 1/2 Tspn
Urad Dal - 1 Tspn
Channa Dal - 1 Tspn
Ginger - 1 inch piece
Green Chillies - 2
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Method:
Cook Rice and keep aside. Let it cool.
Heat 1 Tblspn ghee. Roast Raisins and Cashewnuts.
Take it out and keep aside.
Chop Ginger and Green Chillies.
Heat remaining ghee. Add Mustard Seeds, Urad Dal,
Channa Dal, Ginger and Green Chillies. Roast nicely.
Mix Rice, Curds and Milk. Add Sugar and Salt according to
taste. Now add all roasted ingredients to it and mix nicely.
At last add Curry Leaves and Coriander Leaves and mix.
Curd Rice is ready to serve.

Bisibele Bath


Ingredients:
Rice - 1 1/2 Cups
Tuar Dal - 1 1/2 Cups
Vegetables ( Cut - Beans, Carrot and Potato) - 1 Cup
Groundnut - 2 Tblspn
Onion (Cut) - 1/4 Cup
Capsicum (Cut) - 1/4 Cup
Tamarind pulp - 1 Tblspn
Jaggery powder - 1 Tblspn
Bisibelebath Powder - 3 Tblspn
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Mustard Seeds - 1 Teaspn
Hing - a pinch
Oil - 2 Tblspn
Ghee - 1 Tblspn
Salt - According to taste
Method:
Cook Rice, Tuar Dal, Groundnut and Vegetables separately.
Take little Oil in Kadai. Roast Onion and Capsicum.
Now add cooked Vegetables, Tuar Dal and Groundnuts.
Add sufficient amount of water to make it like sambhar.
Now add Tamarind and Jaggery. Boil nicely.
Add Bisibelebath Powder, Curry Leaves and Coriander Leaves.
Add Salt according to taste and boil nicely till raw smell goes.
Now add cooked Rice and mix nicely. The mixture should not
be too thick or too watery.
At last season with Mustard seeds and Hing.
Serve hot with ghee.

Tuesday 10 February 2009

Vegetable Sagu


Ingredients:
Beans (cut) - 1 Cup
Carrot (cut) - 1 Cup
Potato (cut) - 1/2 Cup
Green Peas - 1/2 Cup
Capsicum (cut) - 1/2 Cup
Onion (cut) - 1/2 Cup
Tomato - 1
Hurigadale (putani) - 1/4 Cup
Coconut (grated) - 1/2 Cup
Ginger - 1 inch piece
Garlic - 2 pods
Green Chillies - 2
Coriander Leaves (cut) - 2 Tblspn
Curry Leaves - Few
Dhania - 1 Teaspn
Jeera - 1 Teaspn
Oil - 2 Tblspn
Salt - According to taste
Method:
Boil Beans, Carrot, Green Peas, Potato and Capsicum
in cooker.
Grind together Coconut, Putani, Ginger, Garlic, Tomato
Green Chilles, Coriander Leaves, Dhania and Salt to a
smooth paste.
Heat oil in a kadhai. Add Jeera and Onions. Now add the
ground paste and little water. Boil nicely till the raw smell
goes. Add boiled vegetables and Curry Leaves.
Boil for 10 min on a medium flame.
Serve hot.

Stuffed Capsicum


Ingredients:
Capsicum (Big) - 2
Potato (Big) - 1
Green Peas - 1 Cup
Tomato - 2
Onion - 1
Ginger - 1 inch piece
Garlic - 1 pod
Green Chilles - 2
Cashewnut Paste - 2 Tblspn
Jeera Powder - 1/2 Teaspn
Dhania Powder - 1/2 Teaspn
Garam Masala Powder - 1/2 Teaspn
Chilli Powder - 1/2 Teaspn
Jeera - 1 Teaspn
Coriander leaves (chopped) - 1 Tblspn
Salt - According to taste
Oil - 2 Tblspn
Method:
Cut Capsicum into 2 halves and remove the seeds from it.
Boil water, add little salt and put the capsicum in it and boil
for 5 to 10 min on medium flame.
Boil Potato and Green peas. Take it in a bowl and mash nicely.
Now to this add Jeera Powder, Dhania Powder, Garam Masala
Powder,Chilli Powder and Salt. Mix well.
Fill Potato and Green peas mixture in Capsicum and keep aside.
Grind together Tomato, Onion, Ginger, Garlic and Green Chillies
into fine paste.
Take a kadai and heat oil. Now add Jeera. Then add the ground
paste and Cashewnut paste. Add little water if needed. Boil
nicely.
Add little garam masala powder and salt.
Now keep the capsicum stuffed with the filling in it and close the lid.
Keep on medium flame for 5 min. Garnish with Coriander leaves.
Serve hot.

Wednesday 4 February 2009

Shavige / Vermicelli Payasa


Ingredients:
Shavige - 1 Cup
Milk - 5 Cups
Sugar - 1 Cup
Cashewnuts - 1 Tblspn
Raisins - 1 Tblspn
Saffron - 1/4 Teaspn
Elaichi powder - 1 Teaspn
Ghee - 2 Tblspn
Method:
Roast Cashewnuts and Raisins in 1/2 Tblspn of ghee
and keep aside. Roast Shavige with remaining ghee
till golden brown and set aside.Take a kadai and
boil milk. When milk starts boiling add roasted
shavige and boil nicely till shavige is fullycooked.
Mix Saffron in 1 Tblspn of milk and add to payasa.
Add Elaichi powder, Cashewnuts and Raisins.
Serve hot.

Tuesday 3 February 2009

Masala Puri


Ingredients:
For Puri:
Sooji Rava(fine) - 1 Cup
Maida - 1 Tblspn
Salt - 1 Teaspn
Oil - For frying
For Green Masala:
Green Peas (boiled) - 1 1/2 Cup
Green Chilles - 3
Coriander Leaves (cut) - 1 1/2 Cup
Pudina (cut) - 1/4 Cup
Ginger - 1 inch piece
Garlic - 2 pods
Onion (cut finely) - 2 Tblspn
Garam masala powder - 1 Tspn
Jeera powder - 1 Tspn
Pepper powder - 1/2 Tspn
Dhania powder - 1 Tspn
Chaat powder - 1/2 Tspn
Panipuri masala powder - 1/2 Tspn
Tamarind pulp - 1 Tspn
Sugar - 1 Tblspn
Salt - According to taste
Oil - 1 Tblspn
For Sweet Syrup:
Tamarind pulp - 1/4 Cup
Jaggery Grated - 1/4 Cup
Jeera powder - 1 Tspn
Redchilli powder - 1/2 Tspn
For Garnishing:
Onion (cut finely) - 1 Cup
Carrot (grated) - 1 Cup
Tomato (cut finely) - 1 Cup
Coriander Leaves (cut) - 1/4 Cup
Curd - 1 Tblspn
Sev - 1/2 Cup
Method:
Puri:
Mix rava, maida and salt into medium hard dough.
Keep the dough closed in a damp cloth for about
10 min.Make small balls out of dough and roll it
into thin circles.Deep fry in oil. Keep aside and
dont keep it closed for atleast 2 to 3 hrs.
Green Masala:
Grind all the ingredients with 1/2 cup boiled peas
into smooth paste. Heat oil in a kadai. Add the
paste, 1 cup boiled peas and 2 cups water. Boil
nicely till raw smell goes. While boiling make sure
that the gravy consistancy is not made into very
thick.
Sweet Syrup:
Mix all the ingredients nicely with 1 cup water.
Heat the mixture till jaggery desolves.
Serving Method:
1. Crush the puris in a plate.
2. Pour green masala and sweet syrup over it.
3. Garnish over it.

Yummy Masala Puri is ready to eat!!!!!!!

Heerekaayi Chutney / Ridge Gourd Dip


This recipe goes to "Chutney/Dip Mania" Event @ Mane Adige hosted by Ramya.



Ingredients:
Heerekaayi (cut into small pieces) - 1 Cup
Coconut (grated) - 1/4 Cup
Tamarind pulp - 1/4 Teaspn
Urad Dal - 1 Teaspn
Channa Dal - 1 Teaspn
Hing - a pinch
Redchilles - 1
Green Chilles - 1
Corinder leaves (cut) - 1 Tblspn
Curry Leaves - Few
Salt - according to taste
Oil - 1 Tblspn
Method:
Heat little oil in kadai. Roast urad dal, channa dal,
red chilles and hing till the dals turn to golden
brown.Now grind it to a coarse powder and keep
aside.Heat oil in kadai. Add heerekaayi, coriander
leaves, curry leaves and roast nicely till heerekaayi
becomes soft.Now grind together this mixture with
ground powder,tamarind pulp, coconut and salt.
Serve with rice or chapathi.

Monday 2 February 2009

Keerai Molagoottal


Ingredients:
Palak - 1 Bunch
Thuar Dal - 1 Cup
Coconut (grated) - 1/2 Cup
Jeera - 1 Tspn
Red Chilles - 2
Rice Flour - 1 Tblspn
Salt - as per taste
For Seasoning:
Mustard seeds - 1 Tspn
Oil - 1 Tblspn
Curry Leaves - Few
Method:
Cut palak and wash nicely.Keep some water
in the vessel and boil nicely.Add palak and little
salt and boil nicely for 10 min.Cook thuar dal
and add to palak.Grind together coconut, jeera,
red chilles and rice flour to course paste.Now
add this paste to curry. Add water and make it
to semi liquid consistency.Boil nicely.At last heat
oil and add mustard seeds and curry leaves.Add
this seasoning to the curry.
Serve hot with rice.