Sunday, December 09, 2012

Cauliflower and Soya Chunks Curry

We make this regularly during winter,as cauliflower is seasonal vegetable and available abundantly now...Usually this curry is made with Kheema(meat)..I have substituted with soya chunks..the curry goes with rice and roti too... 

Soya chunks/granules-1 cup
Cauliflower florets-1 cup
Red chilli powder-1 tsp
Ginger garlic paste-1 tsp
Garam masala powder-1/2 tsp
Cumin powder-1/2 tsp
turmeric powder-1/2 tsp
Coconut milk-1/2 cup
Salto taste
1.Cut cauliflower into small sized florets and dip in hot water(with salt) for 2 minutes and set aside
2.Soak soya chunks/granules for half an hour
3.Heat a pan,pour oil,saute the onion
4.Add tomato,bit of salt and saute until it is well smashed
5.Add ginger garlic paste ,followed by spice powders
6.Add the cauliflower and coconut milk
7.Squeeze the granules and add i
8.Add a cup of water ,close by lid and let it cook for a while
9.Once,the soya and cauliflower is well cooked,sprinkle some coriander leaves and serve

Monday, December 03, 2012

Cuppa Biryani

I am back :) with an interesting recipe by chef sanjeev kapoor,its was great meeting him and of course i gorged in some of the food he made during his workshop...Just like cuppa noddles,I thoughthe recipe would be instant. The recipe is well elaborated,most of the indian ingredients are used for the dish..I liked the layered version of biryani,I didnt mix it all together ,the spicy vegetables ,yogurt mixture and aromatic basmatic rice would bring a perfect cuppa biryani..You can sit on the couch and enjoy every sip  spoon of it!

Basmati Rice 1+1/2 cups
Oil 6 tbsps
Bay leaf 1
Cloves 3-4
Mace half
Cinnamon 1 inch stick
Green cardamoms-2-3
Caraway seeds 1/2 tsp
A few saffron strands
6-8 cauliflower florets
6-8 baby corns
2 medium carrots, roughly chopped
Salt to taste 
Refined flour (maida) dough to seal
6-8 french beans,chopped
2-3 tbsps green peas
A few fresh mint leaves
1 tsp cumin seeds
1/4 tumeric powder
1/4 browned onions
1 pinch of green cardamom powder
1 inch ginger,cut into juliennes
1 tsp ginger paste
1 tsp garlic paste
1/2 red chilli powder
1 tsp coriander powder
4 tbsps yogurt
oil few drops


1.Preheat the oven to 180*C
2.Heat three tablespoons of oil in a pan.Add the sliced onion and saute till light brown

3.Boil four-five cups water in a deep non stick pan. Add the bay leaf, cloves, cinnamon, green cardamoms, caraway seeds, saffron strands and rice. Cover and cook on low heat..Once the rice is 3/4 th cooked,drain it and set aside.

4.Cut the cauliflower florets and baby corn into pieces
5.Add carrots,cauliflower,baby corns and salt to the sauteed onions.Mix well,cover and cook for 2-3 minutes
6.Add salt to rice.Stir ,cover and cook till done
7.Divide the dough into equal portions.Shape into small balls
8.Add the french beans,ginger and garlic paste to vegetables.Mix well and add red chilli powder,coriander powder and one tablespoon yogurt. Mix well and cook till the vegetables are soft
9.Drain the water from the cooked rice and transfer into another pan. Cover and set aside
10.Add the green peas and few mint leaves to the vegetables. Mix well,cover and cook for two to three minutes

11.Heat the remaining oil in another non stick pan,add cumin seeds,turmeric powder ,remaining yogurt and salt to the pan
12.Set 4 coffee cups.Roll out the dough into small rotis as of the size of cup's top

13. Place the portion of cooked vegetables into each cup,top with portion of cooked rice. Sprinkle little browned onions on top and add 2-3 tsps of cooked yogurt mixture.

14.Sprinkle a pinch of green cardamon powder and ginger juliennes. Cover the cup with rotis and seal the edges

15.Apply half tsp of oil on top and place the cups in preheated oven.Cook for 10-12 minutes

16.Break the seals and serve immediately  

1.Leave the vegetable masala as little gravy,so it will be well mixed with rice 
2.Once the rice is 3/4 th cooked,drain it and set aside

Coming up lot of recipes for this month ,so stay connected

Tuesday, October 23, 2012

Sundal with podi thuval

Kabuli Channa ,cooked-1 cup
Mustard seeds-half tsp
Red chillies-2-3
Idli podi-2 tsps
Garam masala powder-1/4 tsp
Hing-a pinch
Curry leaves-one arc
salt-a pinch
Oil-1 tsp


1.Heat a pan with oil,add the mustard seeds
2.While seeds splatters ,add broken red chillies ,idli powder,garam masala powder ,curry leaves and hing
3.Add the cooked channa dal and sprinkle salt and stir

Monday, September 17, 2012

Sesame Paneer

My camera is given for service and i am missing it a lot...No words to say how i feel now,since i used it more than my mobile and tab..The camera comes handy whenever the food is ready ,i will click mostly without much thought of light and set up...But clicking some dishes is more difficult for me..Either the food gets over soon or there will not be enough light to click.With all those hurdles,i need many pictures to blog here and my cam always gave a bend to support me :)...
This is a starter i made for a lunch,perfectly fits as an appetizer for a party..Sesame and Paneer is just an amazing combination and everyone will luv it...The slices supposed to be diagonally cut and served hot..But i felt its more filling as an appetizer,but still you can try with thin diagonal slices..

Paneer slices-100 gms
Kashmiri Red Chilli Powder-1 tbsp
Turmeric powder-1 tsp
Cumin powder-1 tsp
Garam masala-1/2 tsp
Kasuri methi-1 tsp
Lime juice-1/2 tsp
Roasted Sesame-1 tbsp
Oil-1 tsp
Salt to taste

1.Mix Chilli powder to salt in a bowl and make into fine paste
2.Mix the paneer with the paste and marinate for ten minutes or rest it in fridge until u need it
3.In a grilling pan or non stick pan ,apply a tbsp of oil and toss the paneer for couple of minutes
4.Once,the paneer is cooked,sprinkle some more sesame seeds on paneer slices and press it with unused flat laddle
5.Without tossing it,remove the slices ,move it to a plate 
6. Arrange the slices positioned at one direction and serve with a tooth pick
Either Tomato ketup or Sweet Chilli Sauce can be served with this!

Wednesday, September 05, 2012

Sprouts Kozhukattai

As i posted yesterday about sweet version of yalpanam kozhukattai...this one is complete healthy...I just used sprouts instead of sweet poranam...u need not have to skip the lunch or dinner to eat high calorie of kolukattais...U can have 3-4 of these for dinner as i did..

Brown rice flour-1 cup
Hot water-2 cups
Salt to taste
For stuffing
Mixed sprouts-1 cup
Boil the water and salt ,sprinkle the flour slowly and stir it non stop until it forms a tight dough..
Cover and rest it for ten minutes
Cook the sprouts with salt until it turns tender,season it with mustard and asafeodia
Apply some oil on a zip-lock and spread dough
Keep the filling in center 
and press without removing the zip-lock,and seal the edges
Steam it for 7-8 minutes,and switch off the flame
Let it cool for 2 minutes and then remove the kozhukattai

Friday, August 24, 2012

Lemon Ginger tea

This is the infusion of lemon juice and ginger root rather than a true tea...the warm and pleasant cup of this tea gives a relaxing mood and pamper ur senses....When i tasted this tea for the first time,it was simply out of the world...i guess it served in many spas and yoga centers...

Lemon juice-1 tbsp
Fresh Ginger,grated-half inch
Honey-1 tsp

Boil a cup of water ,add the lemon juice and chopped ginger.Close with the lid and rest it for 10 minutes

2.Strain the tea.Warm it and then add honey at end.
Stir and Serve hot

 Here comes BM,I chosed coffee/tea theme..So,I have two more posts for weekends.

Sunday, August 12, 2012

Cheese n Veg Foot Long Bread

Foot long Bread-1
Butter-half tsp
Sweet corn-half cup
Cheese-1 cube
Mayonnaise-1 tbsp
Salt to taste
Pepper a pinch


1.Cut the bread into half and scoop out the center 
2.Saute onion,capsicum and corn,it should not be overcooked
3.Let it to cool,add a tsp of mayonnaise,bread crumbs and mix

4.Fill the bun with it and top it with grated cheese
5.Microwave it for 1-2 minutes until all the cheese gets melted

Saturday, August 11, 2012

Neer Kozhukattai

Rice flour-1 cup
Water-1+half cup
Coconut milk-1/2 cup
Green chilli-1-2 nos
Mustard seeds-1/2 tsp
Curry leaves a few
Oil-1 tsp
Salt to taste


Boil the water piping hot...sprinkle salt and the flour slowly

Stir with the wooden laddle 

Make a dough and rest it to cool

Make it fine balls ,if needed apply oil on hands to knead evenly

Add some water in same vessel,boil it and then add the balls..Cook it for 7-10 minutes in medium flame

For seasoning ,heat the pan ,sprinkle mustard seeds,greenchilli and curry leaves

Add the half cup of coconut milk ,let it cook for 2 more minutes

Season the kozhukattai and Serve hot!

Friday, August 10, 2012

Hot Pot Macaroni

Hot Pot Macaroni
Macaroni-150 gms
Garlic cloves,chopped-4-5
Maggi Tomato Sauce-1/4 cup
Light Soya sauce-1 tsp
Mint leaves-half cup
Grated Cheese-half cup
Pepper powder to taste
Salt to taste

1.Cook the macaroni in hot water and strain the water and run through running cold water

2.Heat a pan,add the oil and onion and sauté for a minute

3.Add Garlic,Tomato until all turns well cooked
4.Add the capsicum ,cook for a minute

5.Add the tomato sauce and soya sauce,Stir

6.Add the cooked macaroni and stir for a minute

7.Sprinkle the salt and mint leaves
8.Add the grated cheese and fill the macaroni in a hot pot,garnish with cheese and mint leaves.Bake a 3-4 minutes in microwave
9.Carefully remove the hot pot from the microwave and serve.

Saturday, August 04, 2012

Peanuts Poricha kulambu/Verkadalai Poricha Kulambu

I dont make more of any tamarind based kulambu at home since no one eats likes it except me...but they like groundnuts in any form,no day ends without having a bite of kadalamittai for them......I decided to try the verkadala kulambu...i got this recipe from a palakkad iyer...this kulambu is not all about tangy taste,it balances all the tanginess with other flavors...Along with peanuts,i have used raw banana and drumstick..

Raw/Unroasted peanuts(soaked and precooked)-1 cup
Raw banana,chopped-1
Tamarind-one lemon size
Sambar powder-1 tsp
Channa dal/Kadala paruppu-2 tbsp
Broken urad dal/Ulutham paruppu-1 tsp
Peppercorns-half tsp
Red chillies-4
Coconut-4 tbsps
Salt to taste
Oil-2 tbsps


Add the groundnut,raw banana and drumstick in a pan

Soak the tamarind and extract the pulp and add it along with the sambar powder..
Cook in medium flame until it becomes soften

Roast the channa dal,urad dal,red chillies,pepper and grind to fine paste with coconut and some water

 Add the paste and salt to the vegetables and bring to boil

In another pan,add oil,saute,mustard,asafoedia, onion and curry leaves

Season it ,finally its done!!

About the ground nuts,u can use fresh unroasted ones..The store bought ground nuts should be soaked over night and then pressure cooked..If the groundnuts are fresh ,cook them directly with a dash of salt..Dont add the uncooked peanuts to tamarind water,it wont get cooked...
Soak the tamarind and peanuts separately and also roast the dals the previous night for a hassle-free morning cooking ...

Thursday, August 02, 2012

Aloo Bukhara

Awadhi cuisine hails from the city of nawabs,Lucknow...Well known for its richness and royal touch...Recently i learnt few dishes from lucknowi chef..the dishes are so easy to make,and we get marvelous flavours in muglai cusine..Here,i am sharing the first recipe of Awadhi cuisine..

Baby potatoes-100 gms
                                  Garam masala-3 gms/half tsp
Ginger Garlic paste-5 gms/one tsp
Green chillies-1 tsp
Garlic-5 gms/half tsp
Brown onion-50 gms
Cashew paste-100 gms
Oil-20ml/1.5 tbsps
Butter-5 gms/half tsp
Cream-5 gms/half tsp
Cumin powder-2 gms/quater tsp
Salt to taste
Nutmeg powder-2 gms/quater tsp
rose petal powder-2 gms/quater tsp
Mace powder-1 gms/a pinch
Kewra water-2  ml/quater tsp
Saffron 0.2 gms

Boil ,peel baby potatoes and set aside
Heat oil , then add ginger and garlic paste and green chilly and sauté
Add brown onion, cashew paste, cook for a while
Add the potatoes to the gravy
Add salt, nutmeg, mace, dry rose powder and cook for 2 mins
Finish with cumin powder, garam masala, cream and butter
Serve Hot

Thursday, July 26, 2012

Kushboo Idly

Not sure from where this idly is originated,must be either madurai or is more popular in southern tamilnadu, specially in weddings...the mega size idlies are must in the menu...I remember my athai (mom's SIL) says "we can pinch all the sides and eat "..I tried it with this chettinad kara kulambu,and ellu milagai podi(divine)...

Kushboo Idly
Raw Rice-4 cups
Urad Dal-1 cup
Javvarisi/Sago-1/2 cup
Salt-1 tbsp
Cooking  Soda-1/2 tsp
1.Wash rice and urad dal and soak it togeher  for 12 hrs(overnight)
2.Wash Sago and soak with 3-4 cups of water for 12 hrs(overnight)
3.Grind them all-together into smooth batter and rest it to ferment for 8 hours
4.Mix the baking soda with water and blend it with fermented batter
5.Use idli maker and steam it for 8-10 minutes
6.Remove the lid and rest it again for 4-5 minutes ,scoop the idlis out
I skipped using cooking soda...I made the batter how we usually make for idlies...So definitely not too thick nor too thin.....

Wishing  best wishes who are fasting tomorrow for varalakshmi vratham...So,here is the recipe to prepare amazing feast to gorge in after the fast...Sabudana is the best ingredient that will easily digests and also it helps to bounce back the energy sooner than other food.. So make some sabudana kheer/khichdi or this idly and Enjoy :)

Related Posts Plugin for WordPress, Blogger...