I had this dish in one of the pizza hut restaurants in India. I liked it so much that I thought of making it in my own style. It is a very simple recipe.
INGREDIENTS:
1) Mushrooms(any type) - 25 to 30
2) Garlic( finely chopped) - 2 cloves
3) Green chillies(finely chopped) - 2 to 3
4) Pepper - 1 tsp
5) Butter - 2 tblsp
6) Oil - 2 tblsp
7) Salt to taste
Cut the mushrooms thinly lengthwise
In a pan, heat oil and butter. Saute green chillies and garlic for a minute. Add mushrooms to it. Later, add salt and pepper to it. Fry the mushrooms.
You can have it as an evening snack or a simple starter for a party. Enjoy.
Tuesday, March 31, 2009
Monday, March 30, 2009
Masala Vadai
This vadai recipe is very famous in Tamilnadu. With a little effort you can enjoy a tasty snack.
INGREDIENTS:
1) Channa dhal( kadalai parupu) - 1 cup
2) Red chillies - 2
3) Green chillies - 2
4) Fennel seeds( saunf) - 1 tsp
5) Garam masala powder - 1 tsp
6) Coriander leaves - little
7) Curry leaves - little
8) Ginger garlic paste - 1/2 sp
9) Salt to taste
10) Onion(big) - 1 chopped
11) Oil - for frying
Soak channa dhal and red chillies for 2 hours.
Grind the above 1 to 9 ingredients together. Remember do not grind it smoothly, the dhal should be seen prominently. Add the chopped onions to the batter.
In a kadai, heat oil. Make small round patties of the batter and deep fry.
Hot vadai is ready. Serve the vadais with coconut chutney or just have it with coffee or tea.
INGREDIENTS:
1) Channa dhal( kadalai parupu) - 1 cup
2) Red chillies - 2
3) Green chillies - 2
4) Fennel seeds( saunf) - 1 tsp
5) Garam masala powder - 1 tsp
6) Coriander leaves - little
7) Curry leaves - little
8) Ginger garlic paste - 1/2 sp
9) Salt to taste
10) Onion(big) - 1 chopped
11) Oil - for frying
Soak channa dhal and red chillies for 2 hours.
Grind the above 1 to 9 ingredients together. Remember do not grind it smoothly, the dhal should be seen prominently. Add the chopped onions to the batter.
In a kadai, heat oil. Make small round patties of the batter and deep fry.
Hot vadai is ready. Serve the vadais with coconut chutney or just have it with coffee or tea.
Thursday, March 26, 2009
Kanchipuram Idli
This traditional Idly recipe is done in our house for generations. It is a very tasty dish.
INGREDIENTS:
1) Raw rice - 1 cup
2) Udad dhal - 1 cup
3) Fenugreek seeds(vendiyam/methi seeds) - 1/2 sp
4) Peppercorns(milagu) - 1 sp
5) Cumin seeds(jeera) - 1 sp
6) Hing powder
7) Salt to taste
8) Ginger or dried ginger(chukku) - 1 sp
9) Curry leaves
10) Cashews(broken) - 10 to 15
11) Oil - 25 gms
12) Ghee - 25 gms
Soak rice, udad dhal and methi seeds together for about 5 to 6 hours.
Grind the above 3 ingredients coarsely. The batter should be thick.
Then, in a kadai heat oil and ghee, add cumin seeds, peppercorns, L.G. powder, ginger, curry leaves,cashews and fry for a minute. Add it to the batter and put salt. Allow the batter to ferment for about 6 to 8 hours.
Grease the idli plates and pour the batter in the moulds, same as in ordinary idlis. Steam cook the idlis till it is done.
Serve the idlis with idli podi or coconut chutney.
INGREDIENTS:
1) Raw rice - 1 cup
2) Udad dhal - 1 cup
3) Fenugreek seeds(vendiyam/methi seeds) - 1/2 sp
4) Peppercorns(milagu) - 1 sp
5) Cumin seeds(jeera) - 1 sp
6) Hing powder
7) Salt to taste
8) Ginger or dried ginger(chukku) - 1 sp
9) Curry leaves
10) Cashews(broken) - 10 to 15
11) Oil - 25 gms
12) Ghee - 25 gms
Soak rice, udad dhal and methi seeds together for about 5 to 6 hours.
Grind the above 3 ingredients coarsely. The batter should be thick.
Then, in a kadai heat oil and ghee, add cumin seeds, peppercorns, L.G. powder, ginger, curry leaves,cashews and fry for a minute. Add it to the batter and put salt. Allow the batter to ferment for about 6 to 8 hours.
Grease the idli plates and pour the batter in the moulds, same as in ordinary idlis. Steam cook the idlis till it is done.
Serve the idlis with idli podi or coconut chutney.
Wednesday, March 25, 2009
Veggie Omelette
We all know that eggs are rich in protein. How about adding healthy and colourful vegetables and making it more nutritious.
INGREDIENTS:
1) Eggs - 4
2) Milk - 1/2 cup
3) Butter - 4 tblsp
4) Vegetables(chopped) : onions, tomatoes, green yellow and red bell peppers, mushrooms, black olives, spinach- 1 1/2 cups(together)
5) Salt to taste
6) Pepper - 1 tsp
7) Chilly powder - 1/2 tsp
In a pan, add half the butter and fry the above mentioned vegetables. Add little salt to it. Cook the vegetables until done and keep it aside.
Beat the eggs in a big bowl, add milk, salt( remember salt added earlier in vegetables), pepper and chilly powder.
In another pan, add remaining butter to it. Add the vegetables, then pour the eggs. Lightly stir and mix the vegetables with the eggs and leave it to set, bring the flame to low. Cook it with closed lid till all the liquid is absorbed, this means that the eggs are cooked.The omelette will be soft and fluffy.You need not turn it to other side.
The Veggie Omelette is ready. Serve with bread toast. Enjoy a good breakfast!!!!!!!!!!!
INGREDIENTS:
1) Eggs - 4
2) Milk - 1/2 cup
3) Butter - 4 tblsp
4) Vegetables(chopped) : onions, tomatoes, green yellow and red bell peppers, mushrooms, black olives, spinach- 1 1/2 cups(together)
5) Salt to taste
6) Pepper - 1 tsp
7) Chilly powder - 1/2 tsp
In a pan, add half the butter and fry the above mentioned vegetables. Add little salt to it. Cook the vegetables until done and keep it aside.
Beat the eggs in a big bowl, add milk, salt( remember salt added earlier in vegetables), pepper and chilly powder.
In another pan, add remaining butter to it. Add the vegetables, then pour the eggs. Lightly stir and mix the vegetables with the eggs and leave it to set, bring the flame to low. Cook it with closed lid till all the liquid is absorbed, this means that the eggs are cooked.The omelette will be soft and fluffy.You need not turn it to other side.
The Veggie Omelette is ready. Serve with bread toast. Enjoy a good breakfast!!!!!!!!!!!
Tuesday, March 24, 2009
Simple Tomato Rice
You must be bored carrying the same regular lunch box everyday. So, I have come up with an easy and simple rice recipe which you can make in no time.
INGREDIENTS:
1) Tomatoes (big) -3 chopped
2) onion (big) -1chopped
3) Basmati rice or Raw rice - 1 cup
4) Green chillies - 2 to 3
5) Oil - 2tblsp
5) Turmeric powder - 1/2sp
6) Coriander powder - 1tsp
7) Garam Masala powder - 1tblsp
8) Salt to taste
9) Water - 1 1/2 cups (for basmati rice)
9) Coriander leaves for garnish
Wash the rice and keep separately.
Take a non-stick sauce pan. To the pan, add oil and fry the onions until golden brown. Add the tomatoes and green chillies to it. Cook the onions and tomato for about 5mins. Add turmeric powder, coriander powder, garam masala powder and salt. Cook for 2 mins. Later, add the rice and water to it. Cook on low flame for about 20 mins.
Hot Tomato Rice is ready. Garnish it with coriander leaves. Serve it with raitha or chips.
INGREDIENTS:
1) Tomatoes (big) -3 chopped
2) onion (big) -1chopped
3) Basmati rice or Raw rice - 1 cup
4) Green chillies - 2 to 3
5) Oil - 2tblsp
5) Turmeric powder - 1/2sp
6) Coriander powder - 1tsp
7) Garam Masala powder - 1tblsp
8) Salt to taste
9) Water - 1 1/2 cups (for basmati rice)
9) Coriander leaves for garnish
Wash the rice and keep separately.
Take a non-stick sauce pan. To the pan, add oil and fry the onions until golden brown. Add the tomatoes and green chillies to it. Cook the onions and tomato for about 5mins. Add turmeric powder, coriander powder, garam masala powder and salt. Cook for 2 mins. Later, add the rice and water to it. Cook on low flame for about 20 mins.
Hot Tomato Rice is ready. Garnish it with coriander leaves. Serve it with raitha or chips.
Monday, March 23, 2009
Adai (South Indian Tiffin)
This tiffin item is famous in whole of Tamilnadu and very delicious. I learned this recipe from my mother-in-law and I think this proportion is the best.
INGREDIENTS:
1) Raw rice - 2 cups
2) Channa dhal - 1 cup
3) Udad dhal - 3/4 th cup
4) Thoor dhal -1/2 cup
5) Red chillies - 5 to 6
6) Ginger (optional) - 1/2 sp
7) Salt to taste
8) Curry leaves
9) Hing powder
10) Water ( very little to grind)
11) Oil
Soak rice, all lentils and red chillies together for about 5 to 6 hours.
Grind the above ingredients along with ginger, curry leaves salt and L.G. powder. Use very less water while grinding. The batter should be thick ( in a scoopable consistency).
Heat a tava or griddle. Pour a ladle batter over the tava and spread it in the form of a circle ( similar to dosai), pour oil around the edges. Cook on medium flame. Cook till the side is done, turn and cook the other side.
Hot Adai is ready. You can serve Adai with Aviyal or simply with ghee and jaggery.
INGREDIENTS:
1) Raw rice - 2 cups
2) Channa dhal - 1 cup
3) Udad dhal - 3/4 th cup
4) Thoor dhal -1/2 cup
5) Red chillies - 5 to 6
6) Ginger (optional) - 1/2 sp
7) Salt to taste
8) Curry leaves
9) Hing powder
10) Water ( very little to grind)
11) Oil
Soak rice, all lentils and red chillies together for about 5 to 6 hours.
Grind the above ingredients along with ginger, curry leaves salt and L.G. powder. Use very less water while grinding. The batter should be thick ( in a scoopable consistency).
Heat a tava or griddle. Pour a ladle batter over the tava and spread it in the form of a circle ( similar to dosai), pour oil around the edges. Cook on medium flame. Cook till the side is done, turn and cook the other side.
Hot Adai is ready. You can serve Adai with Aviyal or simply with ghee and jaggery.
Friday, March 20, 2009
Katherikai(Egg Plant) Fry
This katherikai fry recipe I learnt it from my mother. I modified this recipe a little.
INGREDIENTS:
1) Katherikai- 6 to 7 medium sized
2) Tomatoes(big)- 3
3) Green chillies- 2 to 3
4 ) Turmeric
5) Coriander powder- 1 tblsp
6) Cumin powder- 1tblsp
7) Red chilly powder- 1/2 tsp
8) Salt to taste
9) For Tempering:
Oil- 3 to 4 tblsp, mustard, jeera, hing powder, udad dhal, curry leaves
Cut the katherikai thinly lenght wise. Cut the tomatoes into small pieces.
Take a kadai, add oil to it. Add the tempering items one by one. Then, add the cut tomatoes and green chillies to it. Fry till the tomatoes are cooked and it starts to separate from the oil. Add little salt to it. Later, add turmeric, coriander powder, cumin powder, red chilly powder and cook for about 2 mins. Then, add the egg plant and some more salt to it. Do not close the pan with a lid as you will not get a crisp curry. You can add little more oil if needed. Cook the katherikai till it is fully done and get a nice fry.
Serve this curry with hot rice and ghee or chapati.
INGREDIENTS:
1) Katherikai- 6 to 7 medium sized
2) Tomatoes(big)- 3
3) Green chillies- 2 to 3
4 ) Turmeric
5) Coriander powder- 1 tblsp
6) Cumin powder- 1tblsp
7) Red chilly powder- 1/2 tsp
8) Salt to taste
9) For Tempering:
Oil- 3 to 4 tblsp, mustard, jeera, hing powder, udad dhal, curry leaves
Cut the katherikai thinly lenght wise. Cut the tomatoes into small pieces.
Take a kadai, add oil to it. Add the tempering items one by one. Then, add the cut tomatoes and green chillies to it. Fry till the tomatoes are cooked and it starts to separate from the oil. Add little salt to it. Later, add turmeric, coriander powder, cumin powder, red chilly powder and cook for about 2 mins. Then, add the egg plant and some more salt to it. Do not close the pan with a lid as you will not get a crisp curry. You can add little more oil if needed. Cook the katherikai till it is fully done and get a nice fry.
Serve this curry with hot rice and ghee or chapati.
Chow- Chow (Chayote) Curry
This poriyal is a very traditional dish in our house. It tastes great and simple to make.
INGREDIENTS:
1) Chow-Chow (big) -3
2) Moong Dhal (passi parupu)-1/2 cup
3) Turmeric -1/2 sp
4) Salt to taste
5) Grated coconut (optional)- 1 tblsp
6) For Tempering :
Oil-2 tblsp, mustard, hing powder, red chillies-2, jeera, udad dhal, curry leaves.
Cut chow-chow into medium sized cubes ( remove the top skin). In a heavy bottomed vessel ,boil the chow -chow and moong dhal together. Cook the chow-chow and dhal until just done. Add turmeric, little salt to it and switch off the stove. Later,drain the chow-chow and parupu with the use of colander.
In a kadai, add oil. To it, start adding one by one the tempering items. Later,add chow-chow,dhal to it. Add little salt (remember salt added little earlier). Cook for 5 more mins till all the items are mixed together. Switch off the stove and add coconut if needed.
Serve this curry with hot rice and ghee or chapatti. Enjoy.
INGREDIENTS:
1) Chow-Chow (big) -3
2) Moong Dhal (passi parupu)-1/2 cup
3) Turmeric -1/2 sp
4) Salt to taste
5) Grated coconut (optional)- 1 tblsp
6) For Tempering :
Oil-2 tblsp, mustard, hing powder, red chillies-2, jeera, udad dhal, curry leaves.
Cut chow-chow into medium sized cubes ( remove the top skin). In a heavy bottomed vessel ,boil the chow -chow and moong dhal together. Cook the chow-chow and dhal until just done. Add turmeric, little salt to it and switch off the stove. Later,drain the chow-chow and parupu with the use of colander.
In a kadai, add oil. To it, start adding one by one the tempering items. Later,add chow-chow,dhal to it. Add little salt (remember salt added little earlier). Cook for 5 more mins till all the items are mixed together. Switch off the stove and add coconut if needed.
Serve this curry with hot rice and ghee or chapatti. Enjoy.
Wednesday, March 18, 2009
Maggi noodles with American twist
Maggi noodles is an universal favorite in many houses. We are used to having it only in a particular style,so I thought I would share this Maggi noodles recipe which has an American touch to it.
INGREDIENTS:
1) Maggi noodles - 1 packet
2) Onions - 1/2 cup
3) Green peas - 1/2 cup
4) Oil - 2 tblsp
5) Water - 1 3/4 cup
6) Chat powder - 1/2 sp
7) American Ranch Sauce-1 tblsp
8) Tomato Ketchup- 1 tblsp
9) Salt (if needed)
In a saucepan, add oil and fry onions. Add peas to the onions and cook for about 2 mins. Add water to it and bring it to boil, add the maggi noodles and the maggi masala. Cook for about 3 to 4 mins. Then add chat powder and mix it. Later add the ranch sauce and the tomato ketchup to it ( you can also add some chilly sauce if you want it spicy). Add salt if needed. Cook the noodles for another 3 to 4 mins or until done. If you like the noodles soupy add extra water.
INGREDIENTS:
1) Maggi noodles - 1 packet
2) Onions - 1/2 cup
3) Green peas - 1/2 cup
4) Oil - 2 tblsp
5) Water - 1 3/4 cup
6) Chat powder - 1/2 sp
7) American Ranch Sauce-1 tblsp
8) Tomato Ketchup- 1 tblsp
9) Salt (if needed)
In a saucepan, add oil and fry onions. Add peas to the onions and cook for about 2 mins. Add water to it and bring it to boil, add the maggi noodles and the maggi masala. Cook for about 3 to 4 mins. Then add chat powder and mix it. Later add the ranch sauce and the tomato ketchup to it ( you can also add some chilly sauce if you want it spicy). Add salt if needed. Cook the noodles for another 3 to 4 mins or until done. If you like the noodles soupy add extra water.
Hot noodles is ready. Enjoy eating !!!!!
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