Saturday, May 7, 2011

Keerai Kootu


Ingredients

Keerai
1bunch
Yellow dal
1/2cup
Coconut scraped
2tbs
Red chillies
6
Salt
To taste
Oil
1tsp
Mustard seeds
1tsp
Channa dal
1tsp
Asafoetida
A pinch
Cumin seeds
1tsp


Method
1.Wash the keerai thoroughly,chop and boil with salt and mash.
2.Boil the dal in the pressure cooker for 2 whistles.
3.Grind coconut,red chillies and cumin seeds and add to the boiled keerai.
4.Add the boiled dal,salt and boil for a minute.sprinkle asafoetida.
5.Temper with oil,mustard seeds,red chillies and channa dal.

Suggestions

  • Use any type of keerai(mulai keerai,paruppu keerai or siru keerai).
  • Use three chillies for grinding and three for tempering

Friday, May 6, 2011

carrot and mango salad

I can call this "Carrot and Mango" salad a traditional one in Tamil homes.It goes way back to my grandmother's era and may be bfore that.It can easily substitute for a soth Indian subzi or a "Curry"
as we call it.It is very common in summer time because of the availability of Raw Mangoes and of course it is too hot to cook in the kitchen.It is a very easy and colourful one as you can see in the picture.My grand mom used to call it as "Uppu Pesaral"(uppu means "salt" and pesaral is "Toss").




Ingredients

  • OneRaw Mango(kili mooku variety)
  • One to two Carrots
  • Two to three Green Chillies
  • Salt to taste
  • 1/4tsp of Asafoetida
  • One tsp of Oil
  • One tsp of Mustard Seeds

Method
1.Cut carrot and mangoes into small blocks(like in the picture)
2.Put in a large bowl and mix it with salt,asafoetida and green chilli.
3.Temper it with mustard seeds in oil and mix well.serve after half an hour.

Suggestions
  • Use long mangoes(kili mooku) for better taste.

Thursday, May 5, 2011

Baby corn and Paneer subzi


Ingredients

Paneer
200gms
Baby corn
10
Onion
2
Tomatoes
2
Turmeric powder
1/4tsp
Chilli powder
1/2tsp
Coriander powder
1/4tsp
Cumin powder
1/4tsp
Garam masala powder
1/2tsp
Salt
11/2tsp
Ginger garlic paste
1/2tsp
Green chilli
1
Coriander leaves
2tbs
Oil
3tbs
Cumin seeds
1tsp


Method
1.Dice onion,tomatoes,paneer and baby corn.
2.Heat oil in a pan add cumin seeds,add onions and fry till golden brown.
3.Add tomatoes,salt,ginger garlic paste,turmeric powder and the baby corn.
4.Add the paneer,chilli powder,green chilli and garam masala powder.
5.Garnish with coriander leaves and serve with roti.

Suggestions

  • Diced capsicum can be added to improve colour and taste and flavour.
  • If the paneer is not soft saute it first and soak it in warm water before adding.

Potato Masal(sagu,bhaji)

                                               


Ingredients

Potato
4
Onions
2
Ginger
big piece
Green chilli
2-3
Oil
2tbs
Mustard seeds
1tsp
Curry leaves
few
Coriander leaves
few
Turmeric powder
1/2tsp

Method
1.Boil the potatoes,peel and mash slightly.chop onions,ginger and green chillies.
2.Heat oil in a pan add mustard seeds when it crackles add onions,ginger and chillies.
3.Add turmeric powder and saute for few minutes and then add potatoes.
4.Add salt,coriander and curry leaves and if necessary sprinkle some water and mix well.
Suggestions

  • This is the popular masal used for masala dosa,poori in restaurants in south India.
  • This is quiet simple subzi can be used as a filling for potato bonda.
  • A dash of lime can be squeezed to add the taste.

Pudhina Thogayal


You will Need

  • One Bunch of Mint
  • Two tbs of Urad dal
  • 4-6 Red Chillies
  • Two tbs of Scraped Coconut
  • Small piece of Tamarind
  • Salt to taste
  • One tbs of Gingelly Oil
  • Samll piece of Jaggery


How To

  • Pluck mint leaves from the bunch and wash them well and dry it.
  • Heat oil in a pan roast urad dal,red chillies till the dal becomes golden brown.
  • Take out the dal and chillies and put the mint leaves saute for few seconds.
  • Cool everything and grind all of them with salt,jaggery and tamarind..










Suggestions
  • Once you roast the mint leaves it really shrinks.add water for grinding.
  • It taste good with rice,idli,dosa,adai,oothappam etc.