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Showing posts from July, 2014

RESTAURANT STYLE EGG KURMA

A simple n mildly spiced recipe Egg Kurma perfect for breakfast / dinner and goes well with appam / roti / naan.The eggs will have the flavors from the masala.

What you need: Recipe Source - Cook like priya
Boiled egg - 4 nos
Onion - 1 large, finely chopped
Tomato - 2 large, pureed
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 and 1/2 tsp
Garam masala -1/2 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil - 3 tsp
Coriander & mint leaves - 2 tbsp finely chopped

To grind to smooth paste:
Cashew - 6 nos 
Shredded coconut - 5 tbsp
Green chilli - 2 nos 

How to make:
In a pan, heat oil saute onions add ginger n garlic paste and sauté well. Add turmeric, red chilli, garam masalas, coriander, pepper powder and salt and mix well.

Add the puréed tomato paste and cook until the raw smell goes and add 1 cup water and bring to a boil. In the meantime make a smooth paste of coconut, cashew and green chillis.

Add the coconut paste to the curry simmer and cook for …

TINDORA N SHIMLA MIRCH CHUTNEY

Vegetable chutneys have become my recent addiction m trying out chutneys with leftover veggies. Veggies give good flavor n adds its nutritious value to the chutney. 

For this months Shh Cooking Secretly Challenge event started by Priya aks am partened with Shama Nagarajan of easy2cookrecipes 2 secret ingredients given to me were tindora and shimla mirch which s difficult to hide so used em in chutney n made idlies to go with it.
What you need: Inspired from Padhuskitchen
Tindora / Kovakkai - 10 nos
Yellow Bell Pepper - 1/2 no, chopped
Onion -1 no, chopped
Tomato - 1 no, chooped
Red chilli - 5 nos
Green chilli - 2 nos
Tamarind paste - 1/4 tsp
Grated coconut - 2 tbsp
Coriander n Mint leaves - fistful
Oil - 2 tsp
Mustard - 1 tsp
Salt as reqd

How to make:
Heat 1 tsp oil fry the red chillies remove and set aside, same pan fry onions, green chilli, tindora, bell pepper and cook till they soften. Now add tomatoes, salt and cook again till everything turns mushy.

Switch off the stove add grated coconut, coria…

KADAI MUSHROOM

Spicy and quick to cook semi gravy dish Restaurant style Kadai Mushrooom which goes well with Indian breads and Flavored rice varieties too.

What you need: Recipe Source - Veg Recipes of India
1 pkt - Mushroom
1 no - Green Bell pepper, julienned
1 no - Onion, finely chopped
2 nos - Tomatoes, pureed
1 tsp - Ginger n garlic paste
5 nos - Red chilies
1 tbsp - Coriander seeds
½ tsp - Garam masala powder
1 tsp - Kasuri methi
2 tbsp - Olive oil
Salt as reqd
Coriander leaves

How to make:
Dry roast dry red chilies and coriander seeds and powder them.

Heat oil in a kadai add onions fry them add ginger n garlic paste saute well add tomato puree, salt, ground powder and cook till the masala leaves oil.

Now add mushrooms, capsicum ½ cup water cover and cook till done. Sprinkle kasuri methi and garam masala powder. Add coriander leaves and serve hot with Indian bread.

ROSEMATTA RICE IDLI n RIDGE GOURD CHUTNEY

Rosematta rice has many nutritional benefits than the white rice which is our staple one. Despite its health benefits consuming this rice for our meals s a bit tougher task.. So i prefer to make idlies n dosa with ths variety rice it gives a dense texture bt still soft n fluffy n grt color tool.. 

This is easily avbl at most of the grocery stores but Abirami Super Market a Kerala spcl super market from the Abirami Appalam Depot group has good quality of these rices stored. I bought the unpolished variety which has lesser glycemic index than the polished ones.. Since i soaked the entire pkt could not click pics.. Made ridge gourd chutney n Mango lassi to go along with these ildies.
What you need:
3 cups - Rosematta rice
1 cup - Uradh dhal
1/4 tsp - Fenugreek seeds
Salt as reqd

How to make:
Soak rice and urad dal sep overnite. Drain the water grind dhal first and the rice second mix them add salt and ferment it.

Pour in idli moulds and steam cook them. Serve hot with chutney / samabar..

What you …

MANGO MOCKTAIL / MANGO WELCOME JUICE

This was thee perfect mango drink i hv ever made.. too yumm and refreshing one. Had bookmarked this recipe from Cook Like Priya when she posted it... The rite time had knocked in as she's hosting a wonderful giveaway on her blog for her 2nd bloggiversary.. Congrats Priya!! 

Her blog has amazing recipes and collections from various regions and espcly many yumm baked goodies.. Have tried her low cal vada curry, Baked samosas (yet to post), Chocolate cake (yet to post) her recipes are flawless and more imply with min ingredients avbl at home. Now enjoy this drink.. you'll love it!!
What you need: Recipe Source - Cook Like Priya
Ripe Mango - 1 no (skin peeled and flesh removed)
Sweet Lime/ Mosambi - 2 nos (juice extracted)
Pineapple Juice - 1/4 cup
Water - 2 cups
Apple - 1 no, finely chopped

How to make:
In a blender add mango pulp and blend well to this add water, mosambi juice, pineapple juice give a stir and transfer to a jar.

In a saucepan add 1/4 cup water add the chopped apples pieces…

KADALA CURRY - Kerala Style

Kerala Kadala curry and puttu one of the world's best combo.. I remember my first trip to Kerala landed in Cochin around 10 a.m and was eagerly waiting to eat puttu n kadala curry. By the time we reached hotel it was 11 a.m and i ordered for the same he said it will take min 45 mins i didn't mind waiting when steaming hot puttu n curry came in i jus could not stop myself and ate more than i could. But puttu seems to be always heavier so i prefer the lighter one idiyappam. Made this curry for idiyappam last sunday morning.. it was so yumm n my neighbor sniffed it and took a bowl of this curry from me..
What you need: Recipe - Padhuskitchen
Brown Kondaikadalai/Kala channa -2 cups (soaked overnite and cooked for 6 hisses)
Ginger garlic paste - 1 tbsp
Onion - 1 no, chopped
Green chilli -2 nos, slit 
Tomato -1 no, chopped
Grated coconut - 3/4 cup (ground to smooth paste)
Turmeric powder -1/4 tsp 
Chilli powder -3/4 -1 tbsp 
Coriander powder -4 tsp 
Salt as reqd
Oil - 2 tsp 
Mustard seeds -1 tsp…

BROWN RICE ADAI | MURUNGAKEERAI ADAI

A iron n protein rich breakfast. Added these greens along with the batter which gave nice color and texture.
What you need:
1 cup - Drumstick Leaves, cleaned
1 cup - Organic Brown Rice
1/2 cup - Thoor Dhal n Channa Dhal each
1/4 cup - Black Urad dhal
1 no - Onion, chopped
4 nos - Green chillies
1 tsp - Cumin seeds n Black Pepper each
1 tsp - Ginger
Salt as reqd
Asafoetida

How to make:
Soak rice and dhals separately for 3 hrs. Grind all together until coarse except onion, salt n hing. Add salt, hing mix well and set aside for an hour. Add sliced onions and mix well.

Heat a non stick tawa pour the batter and cook on both sides and serve hot. I served with tomato thokku, idli podi and fresh pomegrante juice.