October 31, 2012

My Second prize "South Indian Dishes " book and " Mysore Kheer "



Very happy to post my first prize for winning the Second @ Masterchef Contest conducted by Divya pramil ( youtoocancookindianfood.blogspot.in ) long back...
Sorry Divs for posting this very late... I received a lovely book " South Indian Dishes " by Meenu Gupta . It has lots of delicious recipes with clear n easy procedure...Thanks Divya for choosing such an amazing book....
I wanted to try one recipe from her book and dedicate to her to convey my Thanks...That's the reason for delay in posting this!!!!
Here is the recipe...

Mysore Kheer :



Ingredients :

  • 1 1/2 litre Milk
  • 50 gms Rice
  • 1 Tbsp Bengal gram
  • 1 Tsp Cardamom powder
  • 2 Tbsp Fried Cashewnut / Badam
  • 2 Tbsp Raisin
  • 1 Tbsp grated coconut
  • 1 Tbsp Ghee
  • 150 gms Sugar

Method:
  • Heat ghee in a frying pan. Add rice and gram.
  • Fry for 2 minutes and add milk.
  • Reduce flame after a boil and cook on low flame.
  • When milk is reduced to half, rice n gram is cooked, add cardamom, raisin, coconut and sugar.
  • When sugar is dissolved, add cashew / Badam. Boil for another couple of minutes.
  • Serve hot or cold.


October 30, 2012

Nutella - Cornflakes Cookies




Ingredients :
  • 1 Cup Maida / All purpose flour
  • 2 tbsp Nutella
  • 1/4 cup corn flakes, crushed
  • 1 tbsp Butter
  • 1/2 tsp baking powder
  • 2 tsp condensed milk
  • 2 tsp milk

Method :
  • Preheat oven at 170 degree celcius.
  • Sieve Maida / All purpose flour and baking powder.
  • Add the crushed cornflakes to the flour and mix well.
  • Add Nutella, butter, condensed milk and milk in a separate bowl.
  • Mix well with a fork and add it to the flour.
  • Gently mix everything and knead to dough.
  • Refrigerate it for half an hour.
  • Remove and make small balls using the dough.
  • Grease the plate, place the balls and gently press them using back side of fork.
  • Bake it for 8 - 10 mins. 


Linking this with Pari's " Give me some snacks "

and

October 28, 2012

Prawn Masala


Ingredients :
  • 1/2 Kg Prawns
  • 1 1/2 Cups Onions, Finely chopped
  • 1/2 Cup Tomatoes, Finely chopped
  • 1/2 Tbsp Ginger - Garlic paste
  • 1 Tsp Chilli powder
  • 1 1/2 Tsp Coriander powder
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Pepper powder
  • Salt to taste
  • 1 Tbsp Oil
  • Few curry leaves for garnishing

Method :

  • Peel the shells from prawn, devein and wash them.
  • Heat oil in a pan and add the chopped onions. Fry them for couple of minutes and add the ginger - garlic paste.
  • Fry it again for a couple of minutes and add the chopped tomatoes.
  • Mix well and add chilli powder, turmeric powder, coriander powder and salt.
  • Add little water, close the lid and cook it for 5 minutes in a medium flame or until the tomatoes turns mushy.
  • Now add the prawns and pepper powder.
  • Mix well and cook it for 4- 5 minutes. ( Do-not over cook )
  • Add curry leaves and remove from flame.
  • Serve with hot rice.



Linking this recipe with Akila's " Dish name starts with P "




and

Divya's " 60 Days to Christmas " and Priya's " 60 Days to Christmas "




October 27, 2012

Potato n Mirchi Gravy



Ingredients :


  • 2 Mirchi, Chopped lengthwise
  • 2 Potatoes, Boiled
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 5 Garlic pods
  • 1/2 Tbsp Ginger, chopped
  • 1/4 Cup Grated coconut
  • 5-6 Dry red chillies
  • 1 Tbsp Coriander seeds
  • 1 Tsp Jeera
  • Salt to taste
  • 2 Tbsp Oil
  • Coriander leaves, for garnishing
  • Method :
Method :

  • Boil potatoes, peel and cut them into four pieces.
  • Heat 1/2 Tbsp oil, add the chopped onion, fry it for a minute and add the chopped tomato followed by garlic and ginger.
  • Fry them for another couple of mins, Remove from flame and keep aside.
  • Now add the red chilli and fry them for a minute.
  • Repeat the process for grated coconut, jeera and coriander seeds.
  • Remove from flame and cool everything.
  • Add all fried items in a mixie and grind to a fine paste adding little water.
  • Heat 11/2 Tbsp oil in a pan and add the ground masala.
  • Add salt and water, cook till the oil starts seperating.
  • Meanwhile heat seperate pan and add 1/2 Tbsp oil, add the chopped mirchi's and fry them.
  • Remove from flame and add it to the gravy.
  • Mix well and add the boiled potatoes.
  • Cook for couple of minutes and remove from flame.
  • Garnish with coriander leaves and serve with Indian breads. 




Linking this recipe with Akila's " Dish name starts with P "







October 25, 2012

Hot Badam Milk


Ingredients :

  • 500 ml Milk
  • 20 - 25 Badam / Almonds
  • 3 - 4 Tbsp Sugar
  • 1 Elachi 
  • Few Strands of saffron

Method :

  • Soak Badam / Almonds overnight or 6 hrs.
  • Boil milk and keep separate.
  • Grind soaked badam, sugar and Elachi to a smooth paste by adding little water.
  • Add the ground paste to boiled milk and cook in a medium flame.
  • Cook till the milk reduces half its quantity and keep stirring.
  • Add saffron to the milk and boil it for another couple of minutes.
  • Remove from flame and serve hot with Samosa.


Linking this with Ghar ka Khana's " Mission Street Food "














Rose Milk Lassi


Ingredients :
  • 1 1/2 Cup Thick Yoghurt
  • 1/4 Cup Water
  • 3 Tbsp Rose milk Powder

Method :
  • Add yoghurt, water and rose milk powder in a blender.
  • Blend everything in high speed till frothy.
  • Refrigerate and serve in glass.


Linking this with Ghar ka Khana's " Mission Street Food "









October 23, 2012

Spiced Pineapple

This is a famous street food in our Singara Chennai Shopping area - T Nagar...Freshness of the fruits with the spicy / tangy flavour over it would be a yum to munch while one graces thru the numerous
street shops ....
Its so lovely to see people holding this delicious spiced pineapples in their hand while shopping...Raw mango slices spiced with the same powder is also very famous around there...



Ingredients :
  • 10 Pineapple Slices
  • 1 1/2 Tsp Chilli powder
  • 1/2 Tsp Salt
Method :

  • Wash, peel and cut the pineapple into round slices.
  • Mix Red chilli powder and salt.
  • Place pineapple slices in a plate, sprinkle the powder and Serve.




 Linking this with Ghar ka Khana's " Mission Street Food "







October 22, 2012

Fruit Chaat




Ingredients :

  • 2 Cups Watermelon, cubed
  • 2 Cups Pineapple, cubed
  • 2 Cups Cucumber cubed
  • 5 Skewers ( wooden )
  • 2 Tsp Chaat Masala
  • 1 Tsp Chilli Powder

Method :

  • Peel and chop fruits into cube shape.
  • Arrange all fruits in skewers.
  • Meanwhile mix chaat masala and red chilli powder.
  • Sprinkle them in fruit skewers and serve.



Linking this with Ghar ka Khana's " Mission Street Food "


Keerai Vadai



Ingredients :
  • 200 Gms Urad dal
  • 1 Cup Onions, Finely chopped
  • 3 Green chillies, Finely chopped
  • 1/2 Cup Amarnath leaves / Mulai keerai, Finely chopped
  • Salt to taste
  • Oil for frying

Method :

  • Soak urad dal for 2 - 3 hrs.
  • Drain and wash the urad dal completely and grind into smooth paste.
  • Do not add water, just sprinkle. Ground paste should be very thick.
  • Add the chopped onion, green chillies, green leaves and Salt.
  • Mix well and meanwhile heat oil in a pan.
  • Wet the hands and take the urad dal mixture, give it a round shape and make a hole in the center of vada.
  • Gently drop them in a hot oil and fry in a medium flame. ( Be careful while dropping the vadas)
  • Once the outer layer gets crispy, remove from flame and drain in kitchen towel.
  • Serve with chutney and Sambhar.




Linking this with Ghar ka Khana's " Mission Street Food "



October 20, 2012

Mexican Spicy Corn



Ingredients :

  • 1 Onion, Finely chopped
  • 1/4 Cup Capsicum, chopped
  • 1 Cup Corn Kernels ( Frozen or Fresh )
  • 1 Tbsp Butter
  • 2 Green chillies, finely chopped
  • 1/2 Tsp Chilli powder
  • 1 Tbsp Tomato Sauce
  • 1/4 Tsp Oregano ( Dried )
  • Salt to taste 
Method :

  • Heat butter in a pan and add chopped onion, fry till it turns translucent.
  • Add the capsicum and green chillies.
  • Saute for a minute and add the corns ( I have used frozen ). 
  • Mix well and add chilli powder, salt and tomato sauce.
  • Cook for a minute in a medium flame.
  • Mix well and add the dried oregano.
  • Saute for a minute and remove from flame.
  • Serve with crackers or Nacho chips. 


 Note :

I have used frozen corn so used it directly for cooking. If fresh corns are used, it has to be boiled first and then added to the pan.



Linking this with Ghar ka Khana's " Mission Street Food "






October 18, 2012

Plate Potato Fry

Most favorite fry in our family and we used to name it as Plate Potato fry because of the shape. Perfect side dish with any rice varieties.. And sometimes we used to munch this hot crispy fry as snacks immediately after roasting :) So simple to make...




Ingredients :
  • 2 Potatoes, Sliced into thick roundels
  • 1 Tsp Chilli powder
  • 1 Tsp Coriander powder
  • 1/4 Tsp Turmeric powder
  • Salt to taste
  • Water to cook potatoes
  • 1 Tbsp Oil
Method :
  • Cut potatoes and add in a pan along with chilli powder, coriander powder, Turmeric powder and salt.
  • Add little water ( potato slices should get immersed ) and cook it for 10 mins in a medium flame or until the water evaporates and potatoes gets cooked.
  • Now heat a Dosa pan ( Non stick is better ), smear oil  and simmer the flame.
  • Arrange cooked potato slices and roast them for 5 mins or until it turns crispy.
  • While roasting, frequently turn the potatoes and smear oil to get the crispiness on both the sides.
  • Remove from flame and serve it with rice.


Note :

Potatoes will get mashed if you add more water. So add water accordingly.

Linking this recipe with Akila's " Dish name starts with P "

 


October 13, 2012

Bengal Gram Chutney / Kadalaiparupu Chutney

 
Ingredients :

  • 2 Onions, chopped
  • 2 Tbsp Bengal gram/ Kadalai parupu
  • 6 Dry red chillies
  • 1 Tsp Tamarind Extract
  • Salt to taste
  • 2 Tsp Oil

For Tempering :

  • 2 Tsp Gingelly oil
  • 1 Tsp Mustard seeds
  • Few curry leaves

Method :

  • Heat oil in a pan and add chopped onions, fry them for 2-3 minutes and remove from flame.
  • Add the dry red chillies, fry them for a minute and remove.
  • Now add the bengal gram and roast them for couple of minutes in a medium flame.
  • Add everything ( Onions, bengal gram, tamarind, red chillies and salt ) in a mixie and grind to a smooth paste by adding little water.
  • Meanwhile, heat oil in a pan and add the mustard seeds, once they start spluttering add the curry leaves.
  • Add tempering to the chutney and serve with Dosa or Idly.

Note :

  • You can also add grated coconut or coconut pieces too.
  • Adjust dry red chillies according to your taste.


October 11, 2012

Cluster beans Fry / Kothavaranga Varuval / Kothavaranga Kara Poriyal



Cluster beans is also known as kothavaranga in Tamilnadu..This is one type of green beans with a slight bitter taste.. I have seen people not eating this because of the different taste but it has lots of nutritious value..
They are rich in fiber n protein and is available as vegetable and in powdered form ( cluster beans seeds are dried n ground into flour, known as guar gum)...Very interesting read while googling abt this veggie was that this powder is used as a thickener in many foods.. such as icecream( instead of gelatin ) n cheese, sauces n dressings... It is also very effective in treating Irritable Bowel Syndrome n reduces cholesterol... Read that the powder form is very useful in weight loss n in diabetes treatment.
Above details were googled ..thought of sharing with you people...
And to the recipe...As you all know that cluster beans is used in curries n dals... I used to prepare lots of recipes using this veggie like Kothavaranga poriyal, sambhar, varuval, aviyal......
Today sharing my varuval recipe...my friend used to call this recipe as kara poriyal....

Ingredients :

  • 1 Big Onion, finely chopped
  • 1 Tomato, finely chopped
  • 2 Cup Cluster beans / kothavaranga, chopped
  • 1/2 Tsp Turmeric powder
  • 1 Tbsp Chilli - coriander powder
  • Salt to taste
  • 1 Tbsp Oil
  • Coriander leaves, finely chopped for garnishing

Method :
  • Heat oil in a pan, add chopped onion and fry till translucent.
  • Add the chopped tomato and fry them again for a minute.
  • Now add the turmeric powder, salt and chilli - coriander powder.
  • Mix well and add the chopped cluster beans.
  • Add little water, mix well, close the lid and cook for 5 minutes in a medium flame or till the veggie gets cooked.
  • Once done, remove from flame and garnish with coriander leaves.
  • Serve with Sambhar rice, Rasam rice or Curd rice.




October 10, 2012

Soya Chunks Gravy / Arachuvita Meal Maker Curry


Nowadays, soya n soya products started playing vital role in everyone's life coz of dieting..There are many ways to  include soya in our daily menu...Lots of delicious recipes can be prepared using them. I tried this different version of curry using soya chunks...Very flavorful curry and perfect with ghee rice / coconut milk rice or roti / naan...
Soya chunks, also known as Meal maker in india,  is an excellent replacement for meat recipes.....When I was kid, had seen my relatives using this soya chunks only during puratasi maasam ( only month we eat veg :) ) My mom doesn't prepare this at home so I am not aware of the taste...Only after marriage I tried n tasted this, googled alot to know the benefits of soya and started including in our regular diet.
And coming to the benefits of soya chunks...
It is a high protein content which exceeds the amount of protein found in meat, eggs, milk and wheat.....Another interesting fact for women is, it reduce the risk of osteoporosis...
Soya is high in fiber, which lowers the cholesterol. They are rich in Vitamins B and Omega 3 Fattly acids, which is very good for heart.




Ingredients :
  • 1 Cup Soya chunks / Soya Nuggets
  • 1 Onion, chopped
  • 1/4 Cup Groundnut, roasted
  • 1 Tsp Til
  • 1 Tbsp Coriander seeds
  • 4 - 5 Dry red chillies
  • 1/4 Cup Grated Coconut
  • 2 Tbsp Oil
  • Salt to taste
  • Coriander leaves, finely chopped for garnishing
Method :
  • Soak the soya chunks in warm water for half an hour.
  • Heat a pan and roast the groundnut, peel the skin and keep aside.
  • Dry roast the coriander seeds, dry red chillies, grated coconut and til seperately.
  • Add everything together in a mixie and grind to a fine paste adding little water.
  • Heat 1/2 tbsp oil in a pan and add the chopped onion. Fry them for couple of minutes in a medium flame and remove them.
  • Cool and grind to a fine paste.
  • Now heat the remaining oil in a pan and add the ground onion paste.
  • Fry it for a minute and add the ground masala.
  • Mix well and add salt.
  • Simmer it for couple of minutes.
  • Meanwhile, drain the soaked water and wash the soya chunks.
  • Add them to the gravy and cook for 5 minutes in a medium flame.
  • Remove once the gravy starts thickening.
  • Garnish with coriander leaves and serve with Pulao / ghee rice / coconut milk rice or with Indian breads.




October 3, 2012

Saffron Rice and Creamy Paneer


Ingredients :

For Saffron Rice :

1 Cup Rice ( Basmati or Raw rice )
Few strands of saffron
2 Tbsp Milk ( Warm )
2 Cups Water
Salt to taste
1 Tbsp Ghee
1/2 inch Cinnamon
2 Elachi
1 Cloves
1 Bay leaf

For Creamy Paneer :

2 Onions, chopped
1/2 inch Cinnamon
2 Elachi
1 Bay leaf
1 Tsp Red chilli powder
1 Tsp Pav bajji Masala powder
Salt to taste
1 Cup Fresh Cream
100 gms Paneer, cubed
1/2 Tsp Dried Fenugreek leaves
1/2 Tbsp Oil or  Butter

Method :

For preparing Saffron rice :

  • Soak rice for half an hour.
  • Heat ghee in a pan / kadai and add Bay leaf, elachi, cloves and cinnamon.
  • Meanwhile mix saffron in a milk.
  • Wash the soaked rice and add it to the kadai.
  • Mix well and add the saffron milk.
  • Add salt and water. Mix and close the pan with Aluminum foil.
  • Simmer for 20 minutes.
  • Once rice gets cooked, remove from flame.



For preparing Creamy Paneer :

  • Heat oil in a pan and add cinnamon, elachi and onions.
  • Fry them for couple of minutes and remove from flame.
  • Cool them and grind to a fine paste by adiing little water.
  • Meanwhile fry the cubed paneer and soak in a warm water.
  • Heat the same pan and add little oil or butter followed by bay leaf and ground paste. 
  • Fry them for a minute, add the red chilli powder, salt and pav bajji masala powder.
  • Mix well and add the soaked paneer.
  • Then add the fresh cream and cook for couple of minutes.
  • Before removing from flame, add dried fenugreek powder / Kasuri methi and cook for a minute.
  • Remove and add extra fresh cream for garnishing.
  • Serve with Saffron rice.









Related Posts Plugin for WordPress, Blogger...