March 30, 2011

Cucumber Salad with Roastedgram



Ingredients:
Cucumber
1
Roasted Gram / Pottukadalai
1 tbs
Pepper Corns
1 tes
Salt
To Taste

Procedure:
1. Wash and cut the cucumber into thin round slices.
2. Powder the roasted gram, pepper corns and salt in a blender.
3. Mix this powder with sliced cucumber.
    Tasty and healthy salad is ready. Serve it immediately.

I am sending this to and Nivedita of Nivedita's Kitchen for "Only Original Recipes" event. The "Only" event was originally started by Pari of Foodelicious. 

March 29, 2011

Beetroot Chapati / Beetroot Paratha




My Mom used to make many unique dishes which I relished. After marriage, I had forgotten some of these recipes. But Gayatri's Cookspot - Walk through the Memory Lane had invoked my old memories. This recipe is one of my favourites of my mom's.

Ingredients:
Wheat Flour
1 cup
Beetroot
1
Onion
2
Red Chilly
5
Ginger
1 inch
Garlic
4
Oil
3 tbs
Salt
To Taste

Procedure:
1. Mix water and flour and knead it to make a soft dough. Leave the dough for about half an hour.
2. Chop the onion into small  pieces.
3. Peel the skin of the beetroot and grate it. Keep it aside.
4. Heat 1 tbs of oil in a pan,  add red chillies and chopped onion. Fry till the onion becomes golden color.
5. Then add the chopped ginger and garlic. Fry for 2 mins.Transfer it into bowl and allow it to cool down. Then grind them into fine paste.
6. Heat 1 tbs of oil in the same pan, add grated beetroot and fry till raw smell goes out.
7. Now add the ground paste and mix well. Fry till the water evaporates.
8.Now roll out the small balls of the dough.Spread the beetroot paste over the roll. Then place another roll over this paste.
9. Heat the tawa and place rolls over it. Sprinkle oil and flip it after golden brown patches appears on it.Sprinkle oil drops on other side also. Cook till it is well done.
The hot Beetroot Paratha is now ready. Serve with Chutneys or Tomato Ketchup.

I am sending this to Gayathri's Walk through the memory lane
 

Aipi and Priya's Bookmarked recipes and

A.W.E.D Indian Cuisine by Taste of Pear City 

March 28, 2011

Carrot Raitha / Carrot Thayir Pachadi



Ingredients:
Curd / Yogurt
1 Cup
Carrot
1
Onion
1
Green Chilly
2
Curry Leaves
1 Spring
Coriander Leaves
Handful
Salt
To Taste

Procedure:
1. Peel the skin of the carrot and grate it.
2. Chop the onion into very thin and small pieces.
3. Chop the green chillies into round pieces.
4. Chop the curry leaves and coriander leaves into small pieces.
5. Now mix all the chopped ingredients with salt and curd. Mix them well. Raitha ready.

March 27, 2011

Gooseberry Juice with Honey



Ingredients:
Gooseberry
10
Jaggery
1 tbs
Honey
1 tbs
Ice Cubes
5
Water
¼ cup

Procedure:
1. Remove the seeds of the gooseberry and cut them into small pieces.
2. Dissolve the jaggery into ¼ cup of hot water and strain it using steel filter.
3. Blend the gooseberry pieces with jaggery syrup, honey and ice cubes. Serve it chill. Enjoy!!!

I am sending this to Akilas DNSW_G and  Nivedita of Nivedita's Kitchen for "Only Original Recipes" event. The "Only" event was originally started by Pari of Foodelicious.


March 26, 2011

March 25, 2011

Spicy Mixed Vegetable Curry


Ingredients:
Carrot
1
Beans
10
Capsicum
1
Peas
½ cup
Potato
1
Onion
2
Tomato
1
Red Chilly Powder
1 tes
Ginger Garlic Paste
1 tes
Cinnamom
½ inch
Cloves
2
Cardamom
1
Pepper
1 tes
Cumin Seeds
1 tbs
Aniseeds
1 tes
Coriander Seeds
2 tbs
Oil
2 tbs
Salt
To Taste

Procedure:
1. Cut all the vegetables into small pieces and pressure with little water for one whistle in high flame.
2. Dry roast the cinnamom, cloves, cardamom, pepper, cumin seeds, aniseeds and coriander seeds. Keep it aside for cool down and powder them.
3. Heat the oil in a flame, add chopped onion. Fry till they turns into golden color.
4. Then add the ginger garlic paste and tomato. Fry till the tomato becomes mushy.
5. Now add the cooked vegetables, red chill powder, salt and ground powder.
6. Cook till the water evaporates and they becomes thick curry.
7. Garnish with coriander leaves.
    This curry goes well with chapathi, dosai and curd rice.

March 24, 2011

Tomato / Thakkali Chutney


Ingredients:
Tomato
4
Onion
2
Red Chilly
6
Garlic Pods
2
Oil
1 tbs + 1 tes
Urad Dal
1 tes
Channa Dal
1 tes
Mustard Seeds
½ tes
Curry Leaves
1 Spring
Salt
To Taste

Procedure:
1. Chop the onion and tomato into small pieces.
2. Heat 1 tbs oil in a pan, add urad dal, channa dal, garlic and red chillies. Fry till they turns into brown in color.
3. Then add chopped onion, fry till the turns into golden in color.
4. And add the chopped tomatoes, fry till they becomes mushy.
5. Keep it aside for cool down.[ 5-7 mins]
6. Then blend them with salt and little water.
7. Heat t 1 tes oil in a pan, add mustard seeds and curry leaves. Mix with the chutney .
   Serve it with Idly and Dosai.

March 23, 2011

Pineapple Lassi



Ingredients:
Yogurt / Curd
1 cup
Pineapple Chunks
¼ cup + 1 tbs
Ice Cubes
¼ cup
Sugar
1 tes
Salt
A Pinch

Procedure:
1. Blend all the ingredients in the blender except 1 tes of pine apple chunks at high speed till it becomes frothy.
2. Garnish with 1 tes of pineapple chunks.
Serve it chill.

March 21, 2011

Hibiscus Milk / Sembaruthi Paal




Ingredients:
Red Hibiscus Flower
5
Milk
1 Cup
Sugar
2 tes
Water
¼ cup

Procedure:
1. Separate the petals from the Hibiscus. [ Remove the stem and pollen]
2. Boil the water and put the petals. Switch off the stove and close the lid of the pan. Keep it aside for 10-15 mins.
3. Strain the water and mix with hot or cold milk.
4. Add sugar and mix well. Serve it chill or hot. Enjoy!!!

I am sending this recipe to Nivedita of Nivedita's Kitchen for "Only Original Recipes" event. The "Only" event was originally started by Pari of Foodelicious. To find out more about the event, click here



March 19, 2011

Sweet-Lime / Sathukkudi / Musambi Juice



Ingredients:
Sweet -Lime
3
Sugar
3 tbs
Ice Cubes
3
Water
1 cup

Procedure:
1. Peel the skin of the sweet-lime. Remove the seeds also. [Otherwise it  gives a bitter taste]
2. Grind the pulp with little water and extract the juice from it.
3. Now add the sugar and ice cubes with the extracted juice. Mix them well and serve it chill. Enjoy!!!

March 18, 2011

Carrot Chutney - Version 2



Ingredients:
Carrot
2
Onion
1
Red Chilly
4
Coriander Seeds
1 tbs
Mustard Seeds
¼ tes
Urad Dal
½ tes
Curry Leaves
1 Spring
Oil
1tbs + 1 tes
Salt
To Taste

Procedure: 
1. Peel the skin of the carrot and grate it.
2. Chop the onion into small pieces.
3. Heat 1 tbs of oil in a pan, add red chillies, coriander seeds and chopped onion. Fry till the onion becomes golden color.
4. Then add the grated carrot and fry it till the raw smell goes out.
5. Allow it to cool down. Add salt and grind them with little water.
6. Now heat the pan with 1 tes of oil, mustard seeds, urad dal and curry leaves. Allow it to pop. Then mix it with the ground chutney.
    Serve this with Idly, Dosai and Rice.

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