Tuesday, December 27, 2011

Our Favorite, tasty and easy dinner.......

Kichadi with heated garlic, red chillis in the oil. Side dishes - Koshambeer, Palak sabzi and Papad.... Yummy !!!!

Egg Curry

Hi everyone!

This curry is one of my recent favorite recipe which i learnt from my aunty. And for the first time in life i heard about frying boiled egg ??
So lets start preparing it...
Take 6 eggs and boil them with little water in a pan. Keep the flame low and let it boil for 15 minutes.
Once they are done let it cool before removing off the shell.

Chop a medium sized onion into small pieces, take handful of groundnuts, half spoon kaskas, 2 spoons grated dry coconut, ginger and garlic pieces, a spoonful of coriander powder, green chillies and salt - to make a paste.

When the paste is ready and the shells are removed off the boiled eggs, place a kadai on stove to heat it. Add the boiled eggs, three at a time or depending upon the size of the kadai and fry till all sides of the egg turn brown. 
Remove the eggs and add mustard and cumin seeds, coriander powder, turmeric powder and immediately add the ground paste to the same kadai. Add water, chilli powder, salt and garam masala and stir the mixture well. Let it boil. 

Make small slits on the fried eggs with a knife on all sides so that the gravy can enter. Now add the eggs to the boiling gravy and let it boil for another 5 minutes. Switch off the burner and garnish the curry with chopped coriander leaves.

The dish is ready ! Serve it with simple paratha. It can even be eaten with rice.

Aloo Gobi sabji..

Beetroot chutney.. One of my favorites....

Bread Omlette

Masala Papad

Top raman curry noodles...

Sunday, December 25, 2011

Paruppurandai Kulambu / Channa dal dumplings

Hi All,

This is a tamil recipe. We call it as paruppurandai Kulambu since we make small dumpling of channa dal and use it in the gravy.

First of all, soak 1 cup of channa dal in hot water for 1 hour. Meanwhile soak a half lemon sized piece of tamarind in another bowl of hot water. Also chop 1 big onion, tomato and few 2 green chillis. Also grate little coconut.

Once the dal is soaked drain the water and mix it with little saunf (Sombu in tamil), salt, red chillis and curry leaves, to make a coarse paste in the mixer (without adding water).  Then make small round dumplings out of the dry mix of dal.

Now, steam the dumplings in a idly cooker or else microwave it for 5 minutes. And meanwhile, heat the kadai, add oil, mustard and cumin seeds, onion, green chilli, turmeric powder, chilli / sambar powder, danya powder, salt, tomato, and curry leaves. Add water and let it boil for a while and add the grated coconut and the steamed dumplings along with very little amount of sugar. When it boils again add the tamarind water and let it boil for 5-6 minutes. When its done, switch off the burner and garnish with chopped coriander leaves.

The dal dumpling is ready now, which would be delicious with rice and also roti. The katta metha type of taste is something not very common in north india. So people will definitely like this dish a lot.

Sunday, December 11, 2011

Gavaar / Kothavarangaai Sabji

Cut the vegetable into one inch pieces, wash and keep it ready.
Take 2 spoonful of groundnut, 2 cloves of garlic, half inch size ginger and small pieces of dry coconut. Grind all these in mixer and keep it aside.

Now heat the kadai, add oil, mustard and when it starts to split add the ground mixer and mix well. Add turmeric powder, coriander and chilli powders, mix well. Add the chopped vegetables and mix well again. Add water and salt and close the lid till the veggie is done.

Makes a tasty side-dish for chapatis.

Aloo mattar

oil, hing, mustard, jeera, onions, ginger-garlic paste, turmeric powder, danya powder, chilli powder and salt. Mix well and add potato cubes and mattar and mix well. Let it boil till potatoes are half done. Then add the tomato-onions-green chillies paste and mix well along with required quantity of water. Once the potatoes are well done, garnish with coriander leaves and keep the lid closed till you serve.

Murukku / Chakkli

4 cups rice, 1 1/2 cups channa dhal, danya seeds, ajvain and jeera - fry everything separately and mix together to grind it into powder.
Once ready Mix it with water and g-g-g paste, salt, turmeric powder, danya powder and chilli powder.
Once its done, put it inside the chakkli maker and make round shapes.
Now fry them in oil. Thats it.. done.

Besan Curry

Heat Oil, add mustard, green chilies, onions, tomatoes, turmeric powder, chilli powder and salt. No need to add danya powder in this. Let it cook till it forms a fine paste of itself and then add little water to it and either sprinkle besan powder on it or add curd-besan paste.
This can be combined with methi , palak and even Mooli ka pattha.