Tuesday, 28 February 2012

Kadai bendi

  • Okra 1 bowl slightly fried
  • Tomato 1chopped
  • Onion 1 chopped
  • Pepper/Capsicum (optional)
  • Green chilli 1-2 chopped
  • Oil 3-4tsp
  • Cumin seeds ½ tsp
  • Cumin powder1tsp
  • Coriander powder 1tsp
  • Chilli powder 1tsp
  • Masala powder ½ tsp
  • Mustard seeds ½ tsp
  • Ginger garlic paste
  • Turmeric
  • Salt 
  • Heat oil in a pan add cumin seeds and mustard seeds when its flutters, add onion, ginger garlic paste and green chilli wait for a minute.
  • Now add tomato, cumin coriander powder, chilli powder, masala powder, turmeric powder wait for half a minute.
  • Then add fried okras, salt.
  • Keep the flames on and keep tossing for one more minute.

Saturday, 25 February 2012

Sambar avalakki

  • Pressed rice(thin) 1bowl
  • Oil 3-4tsp
  • Mustard seeds ½ tsp
  • Cumin seeds ½ tsp
  • Coriander seeds 1tsp
  • Red chilli 2-3
  • Peanut 2-3tsp
  • Curry leaves
  • Turmeric powder pinch
  • Asafoetida (hing)
  • Peanut 2tsp
  • Salt
  • Sugar
  • Grated coconut ½ -1cup
  • Heat oil in a pan add mustard seeds, cumin seeds, red chillies, peanut, coriander seeds, curry leaves, turmeric powder and asafoetida. Wait for 30sec.
  • Now add this temper to the grated coconut. Mix it well adding sugar and salt (using hand makes it perfect)
  • Finally add pressed rice and mix it well one more time.

Wednesday, 22 February 2012

Finger millet flour soup

  • Fine chopped veg like carrot, beans 1cup
  • Water 2cup
  • Cloves (lavanga)1-2
  • Pepper corn 4 powdered
  • Finger millet flour 2 tsp
  • Salt
  • Sugar 
  • Add chopped veg, cloves, pepper corn, salt and sugar to boiling water.
  • Add Milletflour in 4tsps of cold water, stir it and add it to boiling veg stock.
  • Boil for another 3 minutes
  • Soup is ready to serve.

Saturday, 18 February 2012

BisiBele Bath

  • 1cup Toor dal
  • 1cup Rice
  • Carrot 1chopped
  • Beans 10-12 chopped
  • Potato 1chopped
  • Green Peas half a cup
  • Okra 5 chopped
  • Onion 1 chopped
  • Tomato 1 chopped
  • Small sized Brinjal chopped
  • Green Chilli 1-2
  • 1/4cup Grated coconut
  • 2 Tea spoon urid dal
  • 5-6 Red chillies
  • finch of Fenugreek seeds/methi
  • 2 tea spoon Cumin seeds/jeera
  • 4-5 Cloves/lavanga
  • 1spoon Coriander seeds
  • 1 spoon Chana dal
  • Cinnamon 
  • 2-3 spoon Tamarind paste
  • 2-3 spoon Oil
  • Curry leaves
  • Hing
  • Dry roast the red chillies, urid dal,methi seeds,jeera,cloves,cinnamon,coriander seeds,chana dal
  • Grind roasted spices with grated Coconut.
  • Heat the cooker.Add oil, cumin seeds, hing, green chillies and curry leaves. wait till it flutters.
  • Now add chopped vegetables, rice, toordal, ground mixture, tamarind paste, salt to taste and 6 cups of water.
  • Close the cooker and cook  this for 15-20 min(3whistles).
  • Have this while its hot. 

Monday, 13 February 2012

Sweet puri

  • 1 cup All purpose flour
  • Finch of salt
  • 3-4 spoon oil/ghee for dough
  • 1cup sugar
  • 1 tsp Cardamom powder 
  • Oil for deep frying
  • 1tsp of rice flour 
  • Add 3-4 spoons of oil to the flour, add water and make a soft dough.
  • Prepare sugar syrup by adding water to sugar and cardamom powder and keep aside.
  • Take a spoon of rice flour and add oil to it.
  • Take a large sized ball of dough and roll into a round shaped thin sheet, thinly apply rice flour oil mixture on the sheet.
  • Roll this sheet like a pipe and cut it into small roundels and slightly roll them. Deep fry them till golden brown.
  • Soon after that...... Dip these puris into the sugar syrup ( For about a min) and then remove it on to a plate imediately after this. 

Wednesday, 8 February 2012

Potato pressed rice

  • Potato 1 chopped
  • Onion 1 sliced
  • Green chillies 2 sliced
  • Medium pressed rice 1bowl washed
  • Oil 2tsp
  • Mustard seeds ½ tsp
  • Cumin seeds 1tsp
  • Curry leaves
  • Coriander leaves
  • Asafoetida
  • Turmeric powder
  • Salt
  • Lemon juice 2tsp
  • Heat oil in a pan, add mustard seeds and cumin seeds. Wait till its flutters.
  • Then add green chillies, onion, potato and pinch of salt. Fry them.
  • Now add curry leaves, asafoetida, turmeric powder.
  • Wait about half a minute before you add coriander leaves, pressed rice, lemon juice and salt.
  • Mix them well and turn off the flames.

    Sunday, 5 February 2012

    Fenugreek leaves/mente soppina tambli

    • Fenugreek leaves/mente soppu 1cup
    • Grated coconut 1cup
    • Cumin seeds/jeerige 2 spoons
    • Peppercorn/kaalu menasu 4-5
    • Salt
    • Oil 1-2 spoons
    • Green chilli 1
    • Dry  roast cumin seeds and  peppercorn. Keep them aside.
    • Heat the tava. Add oil and fry fenugreek leaves. Fry them a bit.
    • Mix dry roasted ingredients, fried fenugreek leaves, coconut,green chilli and grind it.
    • Add yogurt and salt to the  ground mixture.
    • Serve with plain rice.

      Thursday, 2 February 2012

      Potato stirfry for masala dosa

      • Potatoes 2
      • Onions 2
      • Green Chillies 1-2
      • Coriander Leaves
      • Mustard seeds 1/2tsp
      • Cumin seeds 1/2tsp
      • Turmeric Powder 
      • Hing
      • Salt
      • Steam potatoes and  peel them. Slice onions, chop green chilli and coriander leaves.
        Heat oil in a pan, add mustard seeds and cumin seeds,wait till it flutters, then add green chilli,hing,turmeric powder and onions. Fry them till onions turn golden brown.
      • Finally add coriander leaves and steamed potatoes (mash them a bit while adding). Add salt and fry them for couple of more minutes.