Thursday, January 30, 2014

       Aloo Matar is a popular North Indian  vegetarian dish. It is a easy to make simple dish.  Perfect side dish for all types of rotis and parathas. I made this dish using milk, you can use cream to make this dish tasty and creamy. If you don’t have cream in fridge you can use milk or coconut milk to make this dish.



INGREDIENTS:

Green peas, fresh or frozen – 1 cup
Potato- 3 small
Onion, chopped -1
Ginger- 1 inch
Garlic-2 big cloves
Green chilli -1 (optional)
Tomatoes- 2 big
Turmeric powder- ¼ teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- ½ teaspoon
Garam masla- ½ teaspoon
Cashewnuts, broken- 6-8
Kasoori methi/ Dried fenugreek leaves- ¼ teaspoon
Milk - ¼ cup

PROCEDURE:

  • Pressure cook the potatoes till done. Peel them and cut them into medium sized pieces.
  • Grind onion, ginger, garlic, green chilli and tomatoes together as a fine paste.(if you want a creamy gravy, sieve it to remove seeds of tomatoes and unground pieces)
  • Heat oil in  a pan and add bay leaves with jeera and fennel seeds.
  • Add the ground paste and cook for about five minutes, till the oil separates to the top.
  • Add turmeric powder, chilli powder, coriander powder and garam masala, cook till the masala smell leaves.
  • Now add the peas, potatoes, little water and salt, cook for two to three minutes.
  • Add the kasoori methi and cook for a minute.  
  • Reduce the flame and add the ground cashew nut paste to cook for a minute.
  • Then add thick cream or milk or coconut milk and just heat the mixture. Switch off the gas.
  • Serve with any type of roti or paratha. 




Wednesday, January 29, 2014


      Kappa Puzhukku is a traditional dish of Kerala. Prepared in each and every home frequently. With hot and Spicy Fish curry (Meen Mulakittathu)or firey Kanthari chammanthi  perfect combination.

       It is my favourite dish. I can eat this as a lunch /dinner or as a snack. This is a dish, mom cooked often. I kind of really missed when I was in hostel. Whenever I use to come back home,  she used to prepare it frequently for me.

Kappa Puzhukku

INGREDIENTS:
Tapioca, cut into pieces - ½ kg
Turmeric- ½ teaspoon
Green chillies, chopped- 2
Jeera/ cumin seeds- ¼ teaspoon
Peppercorns – few (5-6)
Garlic- 1 clove
Salt- to taste
Curry leaves- 1 sprig
Dry red chilli-1-2
Oil- 2 teaspoon


PROCEDURE:
  • Boil some water to rolling hot in a deep pan add the tapioca pieces with some salt.
  • Cook till it cooks to a soft consisitency but not mushy. Drain the excess water and allow it to cool.
  • In a pan heat oil and add green chillies and fry for a minute. Then add the curry leaves and dry red chilli. Fry and switch off the gas.
  • Grind coconut, jeera, pepper, garlic in to a coarse paste (can add green cillies while grinding also)
  • Lightly mash the tapioca pieces and keep in a pan. Add the ground masala, turmeric and some water around half a cup. Cook this mixture till the raw garlic and turmeric smell leaves.
  • Add the fried curry leaves and chillies in this mixture. Cook for two three minutes and switch off the gas.
  • Serve with fish curry or chammanthi.
Notes:
  • Adding peppercorns in this recipe is optional.
  • Green chillies you can add while grinding also or while frying.
  • If you add at the time of grinding colour may slightly change.
 

Tuesday, January 28, 2014

       As everyone knows Broccoli is a healthy vegetable. Well I also think so and always keep stock in fridge till the colour turns to yellow and mostly throw away. If you are a person who does this or hates broccoli try this dish and you would start to buy this veggie regularly.

       I bet you are going to love this dish. You do not get the mustardy smell and the bitter taste of broccoli in this dish. You can make this dish using leftover rice too.

       Its health benefits inclues cholesterol lowering effects if cooked by steaming, and also detoxifies our body. May be an ideal food to be included for Vitamin-D deficient people. Rich source of flavonoids which lessens the impact of allergic substances on our body and has anti inflammatory  benefits.


  
INGREDIENTS:

Broccoli- 1 head medium sized (around 250-300grams)
Basmathi or Ponni Rice -1cup
Oil- 3 teaspoons
Mustard seeds- ½ teaspoon
Channa dhal- 1 tablespoon
Urad dhal- 1 tablespoon
Curry leaves-1sprig
Onion, chopped-1
Green chilli, chopped-1
Ginger, chopped- ½ teaspoon
Garlic- 1 big clove
Coconut- 2 tablespoons (optional)


PROCEDURE:

  • Half cook rice with salt and drain the excess water.
  • Heat oil in a pan and splutter the mustard seeds, then add channa dhal, urad dhal and curry leaves. When it turns golden colur add the onion with green chillies  and cook for a minute. Then add ginger and garlic, cook till the raw smell of ginger garlic leaves.
  • Now add the chopped broccoli and salt, sauté for two minutes on medium flame. 
  • Sprinkle little water and close with lid. Allow to cook for a minute or two. But the vibrant colour of broccoli should not leave. 
  • Add the grated coconut and mix well and cook for a minute.
  • Then add rice and salt if required. Mix well and allow the rice to get the heat for a minute and put off the gas.

Notes:
  • Add lots of channa dhal and urad dhal in this dish. You'd get a bursting  taste when you bite the dhal in the rice.
  • Adding coconut in this recipe is purely optional. But it gives a nice flavor to the dish.




    

       'Pazham Pori' is a traditional recipe, served in the southern Indian state of Kerala. It is consumed as evening time snack and is made out of a special type of banana called “nendran pazham” cultivated only in Kerala and southern parts of Tamil Nadu.

      This recipe is a twist on the traditional pazham pori with oats. By adding Oats in this recipe transformed into a tasty, more crispy and more healthy snack.



INGREDIENTS:
Nendran banana (well ripen)-1
Oats, flaked oats/ quick cooking oats- 1 cup
All-purpose flour (maida)-3 tabelspoons
Cornflour-2 tablespoons
Turmeric powder-pinch
Salt-pinch
Sugar-1 teaspoon



PROCEDURE:
  • Cut the banana into long thin strips using a sharp knife
  • Prepare the batter by combining maida, corn flour, turmeric, salt, sugar and little water for vegetarians(or eggs). Using a whisk or spoon mix thoroughly without forming any lumps.
  •  Dip the banana strips in the batter then roll into the oats and deep fry in hot oil till cooked on inside and crisp on outside.
  • You could bake this banana fritters or even air fry them too.
  • Note: For crispier pazham poris add a pinch of baking powder in that batter.
  • You could add half beaten eggs for more taste. Here i have prepared pure vegetarian version.

Sunday, January 26, 2014

      Matar Paneer  is a popular North Indian vegetarian dish. It is an often prepared dish at our home for dinner. Easy to make side dish for all types of rotis and parathas. You can use fresh peas and fresh paneer also. Both if you are using fresh also does not take time to cook. I use generally frozen peas and frozen paneer for this dish.


       The frozen peas and paneer really come handy when I am run out of time or if I feel lazy to cook. Most of the times I wont thaw the peas. I just add some normal water in the peas and rinse, which itself enough for me to thaw the peas. To make masala also I grind onion, ginger, garlic, tomatoes together and make a paste. I use cream to make this dish super easy. If I don’t have cream in fridge I use milk or thick coconut milk to make this dish.


INGREDIENTS:

Green peas, fresh or frozen – 1 cup
Paneer - 150 gram
Onion, chopped -1
Ginger- 1 inch
Garlic-2 big cloves
Green chilli -1 (optional)
Tomatoes- 2 big
Turmeric powder- ¼ teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- ½ teaspoon
Garam masla- ½ teaspoon
Cashewnuts, broken- 6-8
Kasoori methi/ Dried fenugreek leaves- ¼ teaspoon
Thick cream – 2 teaspoons (or) milk - ¼ cup
Coriander leaves, chopped - garnishing




PROCEDURE: 
  • Grind onion, ginger, garlic, green chilli and tomatoes together as a fine paste.(if you want a creamy gravy sieve it to remove seeds of tomatoes and the unground pieces- optional)
  • Soak cashewnuts in water and grind as a smooth paste. Heat oil in  a pan and add bay leaves along with jeera and fennel seeds.
  • Add the ground paste and cook for about five minutes, till the oil separates to the top.
  • Add turmeric powder, chilli powder, coriander powder and garam masala, cook till the masala smell leaves.
  • Now add the peas, little water and salt. Cook for two minutes.
  • Reduce the flame, add the ground cashew nut paste and cook for a minute. Add the kasuri methi and cook for a minute.
  • Then add thick cream or milk /coconut milk and just heat the mixture and switch off the gas and sprinkle coriander leaves.
  • Serve with any type of roti or paratha.
  •  Note: You can grind onion, ginger and garlic together and tomato  as a separate puree. Cook the onion ginger garlic paste first then cook the tomato puree.
  • Tomatoes can be blanched and pureed also can be used to make this gravy.


       I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

Saturday, January 25, 2014

        Dosa is a native food of South India. Easy to prepare breakfast at all home. I made this dosa (tri)colourful by adding the Mysore Dosa's Kara chutney and Spinach Dosa's  Spinach puree and Coconut chutney in it.
       This Dosa does not need a dip, since it already has all Spicy chutneys. I have prepared this in Soybean Dosa as i do not prepare the traditional dosas (urad dhal) dosas often. You can prepare this in normal dosas made with urad dhal also.
      This recipe you can alter by adding tomato chutney for saffron colour and mint or coriander chutney for green colour. You can prepare this dish when you prepare chutneys for dosa. Just apply Chutney and cook the dosas for a minute. Tricolor Dosa Ready!!!

Independence Day Recipes

INGREDIENTS:
Dosa batter- 6 laddle

Saffron Colour: Kara Chutney
Red chilli- 2
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

White Colour: Coconut Chutney
Green chilli-1
Garlic- 1 clove
Tamarind- small piece
Roasted channa dhal- 1 tablespoon
Coconut, grated- 2 tablespoons
Salt- to taste

Green Colour: Palak Puree
Spinach- 1 cup
Ginger- 1/2 inch
Green chilli-1
Salt- to taste
Republic Day Recipes


PROCEDURE:
Kara Chutney:
  • Slightly dry roast the red chilli and add garlic, tamarind, channa dhal, coconut, salt in to a blender jar and grind as fine paste. 
 Coconut Chutney:
  • In a blender jar add green chilli, garlic, tamarind, channa dhal, coconut, salt and grind as fine paste.
Palak Puree:
  • In a pan add the chopped spinach leaves and cook for a minute till it slightly wilts. Add this in a blender jar with ginger and green chilli and grind as a fine paste.
Tricolour Dosa:
  • Take a ladle full of batter and make dosa by circular motion on a greased dosa pan.  Sprinkle a teaspoon of oil on top of dosa. Using separate spoons apply the three colored chutneys on top of dosa in even intervals. 
  • Allow to cook for a minute. If you like you can flip the dosas and cook the other side also. 

Tricolour Dosa

Friday, January 24, 2014

       I have made this Tri Colour Sandwich for the Indian Republic Day. I have used three veggies in each layer to make the sandwich to match the republic theme and also make it healthy. For saffron layer i used carrots, for the white layer potatoes and the green layer cucumbers.You can use the veggies of your choice that suits the colour theme and make this sandwich.

       I have made like carrot chutney and cucumber coriander chutney by adding coconut in two layers. People who wish to avoid coconut in their version, use boiled and pureed veggies and mix with mayonnaise or butter; season with pepper and salt.

       In the middle layer, you can skip mashed potato and simply apply Mayonnaise also. I have not applied butter in this sandwich as this sticks together. You can apply butter also for kids in each layer of the bread.


Tricolour sandwich



INGREDIENTS:
Sandwich bread- 8 slices

For Saffron layer:
Carrot-1
Red chilli -1
Garlic- 1 small clove
Roasted channa dhal- 1 teaspoon
Coconut- 1 teaspoon
Salt- to taste

For White Layer:
Potato - ½
Butter- 1 teaspoon
Milk- ¼ cup
Pepper- pinch
Salt- to taste

For Green layer:
Cucumber- ½
Coriander leaves- small bunch
Green chilli- 1
Garlic- 1 small clove
Roasted channa dhal- 1 teaspoon
Coconut-1 teaspoon
Salt- to taste

Colourful sandwich


PROCEDURE:
 
For Saffron Layer:
  • In a pan add a teaspoon of oil and add the red chilli and the carrot and sauté till the raw taste of the carrots leaves as they should not loose the vibrant colour of the carrots. Allow to cool. Set aside.

  • In a blender jar add the cooked carrots, red chilli, roasted channa dhal, coconut, garlic and salt and and blend as a thick fine paste to spreadable consistency.

For White Layer:
  • Pressure cook the potato till soft peel the potatoes and mash it. In a pan add the butter and when it starts to melt add the milk and bring it to boil.

  • Now add the mashed potatoes and mix well and beat well without forming lumps.

  • Season this mixture with pepper and salt. Switch off the gas.

For Green Layer:
  • Again in a blender jar add the cucumber, coriander leaves, green chillies, channa dhal, coconut and garlic as a fine paste to spreadable consistency.

Assembling the Sandwich:
  • Apply the chutnies and mashed potato in each slice of bread and keep a plain slice on the top over saffron layer.
  • Slightly press the sandwich and trim the edges. Diagonally cut the slices to get triangular shape or cut rectangle shape as you wish.

Note:
  • For all the three layers you can alter the veggies of your choice.
  • Add very little amount of coconut and roasted channa dhal as it dilutes the vibrant colours.
Republic Day Recipes




Rainbow Sandwich
 
 I am linking this recipe to the Event Independent India conducted by Cooking with SJ.

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