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September 27, 2010

September 24, 2010

Poori Masala / Potato Masala


Ingredients:

Potato

¼ kg

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Bengal Gram Dal

1 tbs

Cinnamom

1 inch

Aniseeds

1 tbs

Curry Leaves

1 spring

Green Chilly

4

Onion

2

Tomato

1

Turmeric Powder

¼ tbs

Carrot

1 (optional)

Salt

To Taste

Coriander Leaves

For Garnish

Procedure:

1. Wash and cut the potatoes into 4 pieces.

2. Pressure cook them for 5 whistles.

3. Allow it for cool down, peel off the skin and mash or cut into small cubes.

4. Cut the onion into thin slices.

5. Wash and chop the green chilles.

6. Wash and mash the tomato.

7. Heat the oil in a pan, add mustard seeds and urad dal.

8. When the mustard seeds starts popping, add Bengal gram dal, cinnamom, aniseeds, chopped green chillies, curry leaves and sliced onion.

9.Saute till the onion turns into golden brown.

10. Then add turmeric powder to the mashed tomato and sauté for 2 mins.

11. Now add little water and salt to the mashed potatoes and mix them well.Cook until it blends nicely.

12. Finally add the grated carrot and chopped coriander leaves.

Serve it with poori and chapathi.

September 23, 2010

Idly


Ingredients:

Par Boiled Rice

4 Cup

Urad Dal

1 Cup

Fenugreek Seeds

1 tbs

Salt

4 tbs

Procedure:

1. Wash and soak the rice for 4 -5 hours.

2. Wash and soak the dal for 2 hours.

3. Wash and soak the fenugreek seeds along with the dal.

4. Keep the urad dal in the fridge for ½ an hour or sprinkle cold water during grinding ( so that the batter becomes more fluffy).

5. Keep grinding the urad dal for minimum ½ an hour and also keep sprinkling the water intermittently.

6. Grind the rice till it is smooth (90% is enough).

7. Mix both off the batter together with salt and keep it 8-10 hours or overnight for fermentation.

8. After 8-10 hours, the batter would have become fluffy. Add water if you need.

9. Now the idly batter is ready.

10. Grease the idly plates with oil and pour a laddle full of idly batter and steam cook for 10 mins.

11. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

12. Use spoon to scoop out the idly from the plate.

13. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.

Serve the Idly hot with Chutney or Sambar.

September 22, 2010

Suji Rava / Bombay Rava Upma


Ingredients:

Suji

1 cup

Oil

6 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Sambar Onion

10

Curry Leaves

1 spring

Green Chilly

3

Bengal Gram Dal

1 tbs

Ginger

1 inch

Coriander Leaves

For Garnish

Salt

To Taste

Procedure:

1. In a pan, pour 3 tbs of oil and fry the rava till it gives out good aroma.

2. Let it cool down.

3. Wash and cut the green chillies into halves.

4. Chop the onion into small pieces.

5. Wash and remove the skin of the ginger and chop it into small pieces.

6. Heat the remaining oil in a pan, add mustard seeds, urad dal,
Bengal gram dal, green chillies, ginger and curry leaves.

7. When the mustard seeds starts popping, add chopped onion and sauté till it becomes golden brown.

8. Then add 2 1/2 cups of water along with salt.

9. When it starts boiling, slowly add the roasted rava.

10. Stir continuously till water evaporates.Do not allow the rava to coagulate.

11. Garnish with coriander leaves.

Serve hot with Coconut chutney.

September 21, 2010

Potato Coconut Curry



Ingredients:

Potato

¼ kg

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Sambar Onion

10

Curry Leaves

1 spring

Green Chilly

1

Cinnamom

1 inch

Cardamon

1

Grated Coconut

½ cup

Coriander Powder

1 tbs

Cashewnuts

10

Salt

To Taste

Procedure:

1. Wash and cut the potato into 4 pieces.

2. Pressure cook them for 10 mins.

3. Allow it to cool down and then peel and cube them.

4. Slice the onion into small pieces.

5. Grind coconut, cardamom, cinamom, cashewnuts, green chilly and coriander powder together and make a paste.

6. Heat the oil in the pan, add mustard seeds, urad dal and curry leaves.When mustard seeds starts popping, add the chopped onion.

6. Saute till the onion becomes golden brown.

7. Then add the mixture, mashed potatoes and salt.

8. Mix well and cook till the water evaporates.

9. Garnish with chopped coriander leaves.

Potato Coconut Milk Curry goes well with Rasam rice and also good for Chapathi.

September 20, 2010

Bread Upma



Ingredients:

Bread Slices

5

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Split Gram / Channa dal

1 tbs

Curry Leaves

1 spring

Green Chilly

1

Cinnamom

1 inch

Cloves

1

Aniseed

1 tbs

Onion

2

Tomato

2

Chilly Powder

1 tbs

Coriander Leaves

For Garnish

Salt

To Taste

Procedure:

1. Roast the bread slices without applying oil.

2. Cut the bread slices into small pieces.

3. Cut the onion into small slices.

4. Wash the green chillies and cut into two halves.

5. Wash the tomatoes and cut into small pieces.

6. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, green chillies, curry leaves, cinnamom, cloves and aniseeds.

7. When the mustard seeds starts popping, add the sliced onion and fry till it becomes golden brown.

8. Add the chopped tomatoes and sauté for 3 mins.

9. Then add chilly powder and salt, sauté for a min. Add only very minimum quantity of salt as the bread itself would contain salt.

10. Now add ¼ cup of water and make the mixture into thick gravy.

11. Now add the bread slices and cook till the slices become soaked and soft.

12. Then garnish with chopped coriander leaves.

Serve it to your loved ones.

September 18, 2010

Coconut Rice


Ingredients:

Rice

1 cup

Coconut Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Split Gram / Channa dal

1 tbs

Curry Leaves

1 spring

Green Chilly

2

Cinnamom

1 inch

Cardamom

1

Grated Coconut

1 cup

Salt

To Taste

Cashewnuts

7

Procedure:

1. Wash and soak the rice for 15 mins.

2. Pressure cook the rice with 2 cups of water for 10 mins.

3. Spread out the rice so that it dries down.

4. Sprinkle salt over the rice.

5. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, green chillies (wash and split into halves) , curry leaves, cinnamom and cardamom.

6. When the mustard seeds starts popping, add the cashewnuts and fry till it becomes golden brown.

7. Add the grated coconut and fry for 2 minutes.

8. Then add the rice mixture, mix them well and fry for 3-4 mins.

Serve hot with loved ones.

September 16, 2010

September 3, 2010

September 2, 2010

Pepper Rice


Ingredients:

Rice

1 cup

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Split Gram / Channa dal

1 tbs

Curry Leaves

1 spring

Red Chilly

1

Pepper Corns

2 tbs

Cumin Seeds

1 tbs

Grated Coconut

¼ cup

Salt

To Taste

Procedure:

1. Wash and soak the rice for 15 mins.

2. Pressure cook the rice with 2 cups of water for 10 mins.

3. Spread out the rice so that it dries down.

4. Heat the small pan and add pepper corns. Fry it for a minute and then add the cumin seeds and fry till it starts popping.

5. Allow it to cool down and then make it into fine powder.

6. Sprinkle salt and the powder over the rice.

7. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, red chilly (split into halves) and curry leaves.

8. When mustard seeds starts popping, add the cashewnuts and fry till it becomes golden brown.

9. And then add the grated coconut and fry for 2 minutes.

10. Then add the rice mixture, mix them well and fry for 3-4 mins.

Hint : This is good for people who have caught cold.

This dish goes well with egg fry.

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