Thursday, October 20, 2011

Yummy Beans Poriyal(Curry)

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This recipe is yet another curry/subji dish.It is a unique combination of french beans with tomatoes and moong dhall.It brings out wonderful flavors in them.This curry is very simple to make.It is tasty and really healthy too...You can give this a try when you are bored doing the same old recipe and want a new twist to your curry:)..

1) Finely chopped green beans - 2 cups
2) Tomatoes - 2 small ones
3) Moong dhall - 4 tblsp
4) Green chillies - 1 to 2
5) For tempering:
Oil - 1 1/2 tblsp
Mustard seeds - 1 tsp
Hing - little
Red chilly - 1 to 2
Udad dhall - 1 tsp
6) Turmeric powder - 1/2 tsp
7) Coriander cumin powder - 1 tblsp
8) Salt to taste
9) Curry leaves - few

Soak moong dhall in a small bowl for 15 minutes in water.Keep aside

Take a big frying pan and heat oil.Once the oil is heated,add the tempering ingredients one by none and saute till they are nice golden brown.Then,add the chopped tomatoes and fry till oil starts to separate.Now,add chopped beans to the same and mix well till the beans are coated with the cooked tomatoes.Now,drain the soaked dhall and add to the pan,mix well.Next,add some curry leaves and green chillies.Time to add the spices and salt.Mix all well.Add enough water,cook the curry with closed lid till the beans and moong dhall are tender and water is fully absorbed.Switch off the stove and transfer it to a serving bowl.

Tasty beans curry is ready!!! Serve it with hot steaming ghee rice or rotis.

Tuesday, October 18, 2011

Simple Easy Coriander Rice

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Some days I have urge to make just simple recipes.One such recipe is this variety rice.The known fact is,this fresh herb,coriander leaves are rich in nutrition and not only that,it adds great flavor to all dishes.The other day,I found fresh dark green coriander leaves in the store and immediately thought of this recipe.So,I made yummy warm comforting coriander rice in just minutes!!! Which is a great bargain for weekday box lunches and quick dinners...

1) Rice - 1 1/2 cups

2)To grind into paste:
1) Coriander leaves bunches - 2
2) Green chillies - 2 to 3
3) Ginger - 1 small piece
4) Coconut grated - 2 tblsp
5) Curry leaves - few
6) Tamarind extract/pulp - 1 tblsp

3)For tempering:
1)Oil - 1 1/2 tblsp
2)Mustard seeds - 1tsp
3)Hing - little
4)Red chillies - 1 to 2
5)Cumin seeds - 1 tsp
6)Udad dhall - 1tsp
7)Channa dhall - 1tsp

4)Salt to taste

Wash and drain rice.Keep aside.

In a blender,grind the ingredients mentioned above into a paste.Keep aside

In a pressure pan,heat oil and saute the tempering ingredients one by one.Add the ground paste and saute for a minute or two till the raw smell goes.Next,add rice and fry for a minute,then add the required amount of water(I used 3 1/4th cups of water).Finally,add salt and close the lid,allow the required amount of whistles(I allowed 3 whistles).Switch off the stove and allow the pressure to release.Carefully mix and fluff the rice with a flat spoon.That's it,it is done!!!

Hot Coriander rice is ready!! Serve it with raitha or plain yogurt...

Tuesday, October 11, 2011

Bruschetta - My Style

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I am sharing yet another starter,bruschetta,an Italian appetizer,which is my all time favorite!!! It is basically a slice of toasted hard bread,topped with olive oil,garlic,salt and pepper.Well,many add different toppings and mozzarella cheese to make it more interesting.It is really simple to make.Here is my version of this starter!!!

1) Any kind of hard bread(I used artisan bread with jalapenos) - 1 small loaf
2) Marinara sauce(store bought) - 3/4th cup
3) Olive oil - 2tblsp
4) Black olives finely chopped -1/2 cup
5) Mozzarella cheese grated - 1 cup
6) Salt to taste
7) Pepper powder to taste

Cut the bread loaf into 3/4th to 1 inch slices.Keep aside.

Take the marinara sauce,drain a bit of liquid from it and keep aside.

Pre-heat the oven to broil.

Take a baking sheet,spray some non stick cooking spray.Then,arrange the bread slices in a row,over the baking sheet.Take a spoon and start spooning each slice with marinara sauce.Next,place the chopped olives over the sauce.Sprinkle olive oil,salt and pepper powder over each slice.Finally,top them with generous amount of cheese.

Place the sheet in the oven and broil till the cheese begins to bubble and turns golden brown in color.

Hot yummy bruschetta is ready!!! Enjoy..

Egg Chatpata

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Well,I am sharing a new dish made out of egg,its been a while I tried egg recipes.Egg,as we all know is one of the best sources of protein,but at the same time,high in cholesterol too.I wanted to strike a balance between taste and health..I was wanting to try something new,not the same gravy or burji or omelet :))..So,came this egg chatpata!!!It is similar to chilly paneer..It was a hit in my house:))..You can try it as a starter for your next party,all will love it!!!

1) Hard boiled eggs - 6 to 8
For the coating:
2) Chic pea flour(besan) - 2 1/2tblsp
3) Coriander cumin powder - 1tsp
4) Egg masala powder(can use garam masala too) - 1tsp
5) Red chilly powder - 1tsp
6) Salt - to taste
7) Saffron color(optional)- a pinch
8) Oil - 2tblsp
For the sauce:
9) Oil - 1tblsp
10)Curry leaves - few
11)Green chillies - to taste
12)Cumin seeds - 1/2tsp
13)Hing - a pinch
14)Onions thinly sliced - 1/2cup
15)Ginger garlic paste - 1/2 tsp
16)Soy sauce - 1tsp
17)ketchup - 1tsp
18)hot sauce(optional) - few dashes
19)Pepper powder - to taste
For garnish
20)fresh coriander leaves
21)Lemon juice - few dashes

Remove the egg shells and cut the eggs in to half.Take out the yolk(if you wish to keep it,you can,I removed it for the health reasons and at our house we are not a big fan of egg yolks:0)Chop the eggs into big chunks.Keep aside.

Take a mixing bowl,add all the ingredients required to coat the egg pieces.Mix it into a thick batter,by adding just enough water.Add the egg pieces to it.See to that the batter is just coated over the eggs.Set aside.

Take a big pan,heat oil and shallow fry the eggs gently(do not fry too long the eggs become rubbery)Take out the eggs and drain it on a kitchen towel.Keep aside.

In the same pan,add oil if needed.Keep the stove on medium high.Next,add cumin seeds and then onions.Fry till translucent.Add curry leaves,ginger garlic paste,green chillies,hing,saute for a minute.Next,add the three sauces and saute carefully(it will splatter)till the sauce becomes thick,dry and is absorbed by the onions.Now,time to add the eggs,do not saute the egg too long,just allow the sauces to coat the eggs.Adjust salt and add pepper powder.Switch off the stove.

Transfer to a serving bowl.Garnish with coriander leaves and lemon juice.

Hot yummy egg chatpata is ready!!! Enjoy...

Note:You can substitute potatoes for eggs.Par boil the potatoes and follow the same procedure.I have tasted similar kind of starter in Chennai...

Wednesday, September 21, 2011

Verukadalai/Peanut Sundal-Navarathri Delight

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As navaratri is just around the corner,I thought I would share this very simple sundal recipe.I remember,when we were young,we used to eagerly wait for the navarathi holidays..we would be excited to go to friends and families house for vethala pakku and sundal collection :))..It was really fun!!!These nine days brings out the festive mood in all of us,especially the bommai kolu which is the highlight.There used to be prizes for best kolu in the block.Well,I think I am boring,enough with my stories:0..Wish you all a very happy navarathri!!! Hope you all like my recipe...


1)Peanuts - 1 1/2 cups
2)Grated carrot - 1/4th cup
3)Grated raw mango - 1/4th cup
4)Grated green chillies - 2 to 3
5)Lemon juice - 2tblsp
6)Salt to taste
7)Coriander leaves for garnish

Pressure cook peanuts along with salt.Keep aside

Once the peanuts are cooled down a bit,take a mixing bowl,add all of the above ingredients and mix them well.Garnish with coriander leaves.

Tasty sundal is ready!!!

Note:Sundal provides good source of protein,it can be made more interesting by turning it into a salad by adding some lettuce,tomatoes and chat powder to it.You can substitute with any type of pulses like chickpeas,dried green peas,black eyed peas etc..

Monday, September 19, 2011

Spicy Fajita Quesadilla

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I love to try various types of cuisine's.One such interesting and delicious cuisine is the Mexican cuisine.I think we can relate this cuisine very much to our Indian cuisine as they share a lot of similarities when it comes to flavor and taste.This dish is generally served as an appetizer and especially kids love the cheese quesadilla's,well who does not:))?? I thought,I would add some colorful stir-fried vegetables along with the cheese to make it more healthy and enjoyable...It turned out to be a very good recipe,so I am sharing this recipe:))...

1)Flavored/plain corn tortilla(I used jalapeno and cilantro tortilla) - 3
2)Hot salsa(I used store bought can use fresh too) - 3 tblsp
3)Julienned color peppers - 1/2 cup
4)Julienned onions - 1/2 cup
5)Salt to taste
6)Pepper powder to taste
7)Grated mexican blend cheese - 1/2 cup
8)Finely chopped black olives - 3 tblsp
9)Finely chopped pickled jalapenos - 2 1/2 tblsp
10)Oil - 2 tblsp

Mix salsa,jalapenos and black olives in a bowl.Keep aside.

In a saute pan,pour oil.Once the oil is heated,add the onions and peppers.Stir fry on high flame till partly cooked,there should be crispness in them.Add salt and pepper.Switch off the stove and allow it to cool down a bit.

In a tava,heat a tortilla on both sides on low flame.Then,take the tortilla out,fill one end of it with salsa,stir-fry veggies and top it with cheese.Fold it from the other end.Heat the pan again,place the folded stuffed tortilla carefully and cook(by pressing)on both sides till the cheese melts and the edges are joint,just like a grilled cheese sandwich.Remove tortilla from the pan and allow it to cool a bit.Cut it into pieces.

Yummy quesadilla's are ready!! Serve it with ketchup or salsa....

Monday, September 12, 2011

Eggplant(Katherikai) With Tomato and Fenugreek leaves(Methi) Curry

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Yes,again an eggplant recipe :))..As told earlier,poriyal forms the first part of south Indian meals.So,I try to make curries in different ways to bring out the best in them.One such very interesting combination is brinjal with tomato and methi leaves.This curry I learned from my mother.I should say,it might be one of the authentic recipes prepared in our house from my grandmother's time.I just love it!!!Other day I invited my very close friend and her mother for lunch,they liked it very much...Thought I would share this recipe with you all:))...

1)Brinjal sliced thinly lenghtwise - 2 cups
2)Tomatoes chopped - 2 medium
3)Finely chopped methi leaves - 3/4th cup
4)Green chillies chopped - 2
5)Coriander leaves chopped - little
6)For tempering:
Mustard seeds - 1tsp
Hing - little
Udad dhall - 1tsp
Oil - 2 tblsp
7)Tumeric powder - 1/2 tsp
8)Red chilly powder - to taste
9)Salt to taste
10)Besan(chick pea flour) - 1 tblsp

Keep all the chopped vegetables ready.

In a big pan,heat oil.When heated,add each tempering ingredient and saute for a minute.Then,add brinjal and saute for a minute or two(add little bit of oil,if you feel it is dry).Now,add chopped tomatoes to the same and fry on medium flames till both brinjal and tomatoes are half cooked.Next,add chopped methi leaves.Saute for 3 to 4 minutes,lovely aroma will start to fill the air!!Then,add salt,turmeric powder,red chilly powder.Mix everything really well.Close it with a lid and cook till brinjal becomes tender.Now,add the chopped green chillies,coriander leaves and mix everything carefully.Finally,mix besan with little bit of water,to form a thick paste and pour it over the curry and mix well.Cook for 2 more minutes.This will add a wonderful flavor to the curry...The curry will be a bit mushy and not dry..

Hot eggplant curry is ready!!! Serve it with hot steaming ghee rice and papad...