Cauliflower upperi

Cauliflower upperi

January 28, 2015




Ingredients:


Cauliflower            : 1/2
Onion                     : 1 big
Garlic                     : 2 cloves
Chilli pdr                : 1tsp
Turmeric pdr          : 1/4 pdr
Salt to taste
Oil                          : 2 tbsp


Method :

Cut cauliflower into florets and put it in hot water, add some salt and keep it for 10 mins.
Cut onion into small pieces. Slice garlic into thin slices.
Heat oil in a kadai saute garlic and onion for a few minutes. Drain cauliflower and add this, add salt and chilli pdr and turmeric pdr,  mix well. Close the kadai and cook for 3 minutes or till the cauliflower becomes soft. Open the lid and fry till it turns brown colour.



Egg parotta / Mutta parotta

Egg parotta / Mutta parotta

January 27, 2015

Ingredients:


Parotta               : 2nos
Egg                    : 2nos
Green chillies    : 2nos
Salt to taste
Ginger               : 1/2"p
Onion                : 1 big
Turmeric pdr     : a pinch
Chicken masala : 1/2tsp
Oil                     : 2 tbsp
Lemon juice      : 1tsp
Coriander leaves for garnishing

Method: 


We can use fresh parotta or the left over parotta for making this. 
In a food processor shred the parotta into fine pieces and keep aside.
Chop onion, green chillies and ginger finely.
Heat oil in a kadai and add finely chopped  onion and saute till translucent. Add chopped ginger and green chillies. Add turmeric pdr and chilli pdr to this, saute this and add egg to this and scramble it. Then add the minced parotta to this mix well.


 Finely add the lime juice to this. Transfer this to a serving bowl and garnish with coriander leaves.


Beef roast

Beef roast

January 24, 2015

I never cooked beef before,  and this recipe is from mariasmenu.com. I also added potato to this and it was really tasty! Thanks to Maria jose...


Ingredients :

 

Beef                            : 1/2kg
(cut into bite sized pieces)
Coconut pieces           : 1/2 cup
Potatoes                      : 4small
Ginger garlic paste      :1tsp
Meat masala                : 1tsp
Capsicum                    : 1
Onion  cubed               : 2 nos
Coconut oil                  : 4tbsp
Curry leaves                 : 3 sprig


 For Mariation: 


Ginger garlic paste     : 1tbsp
Chilli pdr                    : 1tbsp
Coriander pdr             : 1tbsp
Turmeric pdr              : 1/4 tsp
Pepper pdr                  : 1tsp
Garam masla              : 1tsp
Vinegar                      : 2 tsp
Salt to taste

Method:

Cook potato   in a pan till half cooked.  Cut the potatoes into two and  keep aside.
Marinate the cleaned beef with the ingredients listed under for marination. and  keep it for 30 mins.
Then cook it in a pressure cooker adding very little water (approx 2-3tbsp). Let it cool for 20 mins.
 In a kadai heat oil, add the  ginger garlic paste, fry it till the raw smell goes. Add onion cubes and saute  it till pink colour, then add the curry leaves and capsicum cubes. Again saute it and add the meat masala to this and fry this for a minute.



 Then add the cooked beef  and  the potatoes and stir fry this, add the coconut pieces to this. Mix it well till the masala covered the beef pieces.
Serve it hot!

Oats pongal

Oats pongal

January 22, 2015


Ingredients  :


Moong dal                  : 1/2 cup
Oats                            : 1/4cup
Green chillies             : 2nos
Ginger  chopped         : 1tbsp
Cashews broken         : 2tbsp
Ghee                           : 1tbsp
Salt to taste
Pepper corns              : 10
Cumin seeds              : 1/4 tsp




Method:


Cook  moong dal in a pressuree cooker till soft.
In a pan cook the oats adding enough water till soft. Add this cooked oats to the moong dal, add salt and mix well.
Heat ghee in a pan fry broken cashews, pepper, cumin seeds.  Add chopped chillies and ginger to this. Pour this to the cooked moong dal and oats mixture.
Serve hot with chutney or sambhar!!

              

Soups

Vegetable noodles soup

January 21, 2015

Ingredients:



Noodles                  :1/2 pkt or 1 maggie noodle
Carrot                     : 1
Cauliflower            : 1/4
Onion                     : 1 small
Capsicum               : 1/2
Celery                    :1/2"pc
Garlic                     : 2 cloves
Butter                     : 1tbsp
Maida                     : 1tbsp
Milk                        : 2tbsp
Olive oil                 : 1tbsp
Salt to taste
Pepper pdr              : 1/2tsp


Method:



Dice carrots, capsicum and onion and cauliflower.
In a pan boil water and add the noodles,one tsp of oil and salt, let it cook till soft.
In another pan, heat oil add chopped garlic saute for a few seconds, add chopped celery and diced onion. When the onion is transparent add capsicum, carrot and cauliflower. Saute for a minute and add 3 -4 cups of water or vegetable stock to this. Let the veggies cook till soft.
Heat butter in a pan, add maida and fry this till a nice aroma comes out from this, remove from fire and add milk,  mix it without lumps. Add this to the cooked veggies.
Finally  add the cooked noodles to this and boil for another minute, remove from fire. Transfer to serving bowl add pepper pdr and serve hot!





Note: You can avoid butter if you don't want it, add corn flour to milk and add this to the soup to thicken.
  

Cauliflower bajji

Cauliflower bajji

January 20, 2015

Ingredients:



Cauliflower             : 1 small
Besan                       : 1 cup
Rice flower              : 1tbsp
Chilli pdr                 : 1/2tsp
Turrmeric pdr         : a pinch
Asafoetida pdr        : a pinch
Salt to taste
Sodabicarb(optional): a pinch


Method:



Bring water to boil and put a pinch of turmeric pdr and salt. add the cauliflower florets, cook for one minute. Drain this and set aside.
Mix  besan, salt, asafoetida, sodabicarb, chilli pdr together and add  little water to this and make a semi thick batter.



Heat oil in a kadai,  Dip the cauliflower florets one by one in the batter and fry it in the hot oil till brown and crispy.
Serve hot with tomato sauce or chilli sauce!






Green apple pickle

Green apple pickle

January 20, 2015

Ingredients:

Green apple            : 2nos
Chilli pdr                : 1tbsp
Gingelly oil            : 2tbsp
Mustard seeds        : 1/2tsp
Fenugreek seeds    : 1/4tsp
Asafoetida pdr       : 1/8tsp
Salt to taste


Method:



Cut green apple into small pieces, mix salt with it and keep aside.



Dry roast fenugreek seeds and powder it. Powder half of  mustard seeds also.
Heat oil in a kadai and add remaining mustard seeds. When it pops up switch off the stove.  When the oil is warm add chilli pdr, mustard pdr, fenugreek powder and asafoetida. Finally add the apple pieces to this and mix well.


Chicken roast

Chicken Roast

January 19, 2015


Ingredients:


Chicken drumsticks               : 2
Onion                                     : 1 big
Tomato                                   : 1 big
Chilli pdr                                : 1tsp
Turmeric pdr                          : 1/4 tsp
Chicken masala                      : 1 tbsp
Fennel seeds                           :1/2tsp
Pepper pdr                              : 1tsp
Ginger garlic paste                 : 1tbsp
Potatoes                                  : 4nos small
Capsicum                               : 1small
Salt to taste
Oil                                          :3tbsp


Method :


Wash and clean chicken pieces well.   Marinate it with pepper powder, salt, turmeric pdr and one tsp of ginger garlic paste. Keep it for 30 mins.
Boil potatoes, dont make it very soft as we can roast it with chicken later.
Chop onion finely, crush fennel seeds and keep aside.
Cut capsicum into cubes and keep aside.
Heat oil in pan, add ginger garlic paste, saute for a few seconds and add chopped onion, Saute well till light brown in colour, then reduce flame and add the chicken masala (here I used Eastern chicken masala), chilli pdr, crushed fennel seeds. Stir well and add chopped tomatoes., when it is soggy add marinated chicken pieces and stir well for 2 mins and add 2 cups water and salt.



 Close the pan and cook till the chicken is soft. When it is half cooked add boiled potatoes cut into two and the cubed capsicum.  Stir it well till the chicken is soft and the masala is evenly coated over it.



Remove from fire and transfer it to a serving bowl. Serve it hot with chappathi, paratha  or rice!! 







Green apple curry

Green apple curry

January 19, 2015

This is my sister in law's recipe. When we were in Chennai whenever I used to visit her house she will make this dish for me. But she will make it with raw mango. Now when we meet here now  in Australia, as raw mango not available she only suggested me to make this recipe with green apple.
I tried this recipe with green apple and really it came out very well!
Since raw mango is sour, no need to add tamarind, but here  I add very small amount of tamarind paste

Ingredients:


Green apple                 : 1
Onion                          : 1/2
Garlic (optional)         : 1clove
Green chillies             : 2
Ginger                        : 1/2"pc
Chilli pdr                    : 1tsp
Turmeric pdr              : 1/4tsp
Coriander pdr             : 2tsp
Coconut milk             : 1/4cup
Mustard seeds            : 1/2tsp
Tamarind paste           :1/4tsp
Salt to taste
Oil                             : 2 tbsp


Method:


Chop onion, green chillies and ginger into small pieces.
Cut green apple into small pieces. 
Heat oil in a kadai add mustard seed, when it pops add chopped garlic, ginger and green chillies. Fry for a while till it changes the colour. Then add the chopped onion and saute till it is transparent.
Reduce the flame, and add chilli pdr, coriander pdr and turmeric pdr, fry till the raw smell goes.



 Then add the green apple  pieces to this and saute for a few seconds and add 1/4 tsp of tamarind paste and  1 cup of water. Add salt and let it boil for one or two mins. Then add the coconut milk to this and boil for 2 mins.


 Remove from fire and add curry leaves. It goes well with hot steamed rice!!





Soups

Vegetable soup

January 14, 2015

Ingredients:


Carrot                   : 1
Capsicum             : 1/2
Celery                  : 2"pc
Cauliflower         : 1/4
Zucchini              : 1/2
Onion                  : 1/2
Garlic                  : 2 cloves
Maida                  : 1tbsp
Butter                  : 1tsp
Milk                    : 2 tbsp
Corn flour           : 1/4 tsp
Salt to taste
Pepper powder    : 1/2 tsp


 Method:


Cut vegetables into small cubes.   
Heat butter in a pan and saute chopped garlic and onion. Add  maida and fry for a few sconds.Then add the diced vegetables and saute for a few seconds. Add  4 cups of water and salt, boil this  till the vegetables become tender.   Mix milk with corn flour and add this to the soup. Let it boil for a few seconds, the corn flour mixture will give some creamy thickness to the soup.
Transfer to a serving bowl add pepper powder and serve hot!



 




Rotis

Sweet potato paratha

January 13, 2015

Ingredients:

Sweet potato             :1 
Wheat flour              : 2 cups
Salt to taste
Cumin powder         :a pinch
Chilli pdr                 : 1/2 tsp
Oil                           : 1 tbsp

Method:





Cook the sweet potato in boiled water till soft and mash it well.
Mix wheat flour, salt, cumin powder and chilli powder and  add the mashed potato to this. Knead it to a smooth dough adding 1 tsp of oil and  sprinkling  some water.  Keep it covered for 20 mins.
Divide the dough into equal sized balls (big lemon sized balls).
Make circular parathas with the balls using rolling pin.






 Heat a tawa and place the paratha on  it. When small bubbles started coming flip it over and sprinkle some oil. After a few seconds turn it again and sprinkle oil.  Rotate it and remove it from the stove. 
Serve it hot with curd and pickle.



 

Egg dosa

Egg dosa

January 12, 2015

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Ingredients:

 

Dosa  batter              : 2 cups
Egg                           : 1for each dosa
Green chillies           :2
Coriander leaves      :2 tbsp
(chopped)
Pepper pdr               : 1tsp(optional)


Method:

 

Beat egg and keep aside.
Make thin dosa with the dosa batter. Then  pour the beaten egg over the dosa and spread it evenly. Sprinkle some chopped chillies and coriander leaves. If you like spicy the sprinkle some pepper pdr also.



 When it is cooked flip it to the other side and remove after turn it again after a few seconds and fold it.  Serve hot with coconut chutney or any side dish of your choice!





Side dishes

Zucchini koottu

January 12, 2015



Ingredients:




Zucchini                       : 2
Moong dal                    : 1/4 cup
Grated coconut             : 1/4 cup
Cumin seeds                 : 1/4 tsp
Pepper corns                 : 1/4 tsp
Chana  dal                     : 1/2 tsp
Chilli pdr                       : 1/4 tsp
Turmeric pdr                  : 1/4 tsp
Salt a needed
Mustard seeds                : 1tsp
Red chilli                       : 2broken
Oil                                  : 1 tsp
Curry leaves                   : 1 sprig

Method


Cook moong dal in a pressure cooker and keep aside.
Cut zucchini into cubes. Cook zucchini with  turmeric, salt and chilli pdr adding little water.




Grind coconut with chana dal, pepper corns and cumin seeds together to a paste.
Add this paste and cooked moong dal to the zucchini. Check the consistency, if it is too thick add a little water. Boil for a minute and remove from fire.
Heat oil and fry the mustard and broken chilli and then curry leaves. Pour this to the curry.  Transfer to a serving bowl.



Gobi 65

Gobi 65

January 11, 2015



Ingredients:


Cauliflower               : 1/2
Maida                        : 2tbsp
Corn flower               : 1tsp
Rice flour                   : 1tsp
Salt to taste
Chilli pdr                    : 1 tsp
Ginger garlic paste     : 1/2tsp
Fennel seeds               : 1/4tsp
Cloves                         : 2
Cinnamon                   : 1/4"pc
Red colour                  : a pinch
Oil for frying
Coriander leaves         : 1 tbsp chopped


Method:


Dry grind cloves, cinnamon and fennel seeds coarsely.
Boil the cauliflower florets for a few mins and drain it.

Mix maida,rice flour, corn flour, chilli pdr, clove cinnamon and fennel seeds powder and ginger garlic paste together. Add salt and red colour and mix well. and mix well. Add very little water to this and make it a paste. Mix the cauliflower florets and keep it in fridge for 10-15 mins.

Heat oil in kadai and fry the marinated florets.



Transfer the fried cauliflower florets  to a serving plate and garnish with chopped coriander. If you want more spicy then add  some green chillies also to this. Serve hot!!





biryani

Kofta Biryani

January 10, 2015


Ingredients:


For kofta:


Chick peas                    : 1cup
Onion                            :1/2
Green chillies               : 2
Ginger                          :1/2"pc
Garlic(optional)           : 2cloves
Salt  to taste
Lemon juice                 : 1tsp
Bread crumbs               : 3tbsp
Coriander leaves          : 1 sprig
Oil for frying

Method:


Soak chick peas for 3 or 4 hrs. In a mixie, grind chickpeas, onion, garlic, green chillies, ginger and coriander leaves  together to a coarse paste.
 Mix lime juice and make small lemon sized  balls out of it, roll it over the bread crumbs. Heat oil in a kadai and fry it till golden brown colour , keep aside.



For the rice

Basmathi rice             : 2 cups
Cloves                        : 4nos
Cinnamon                  : 1"pc
Bayleaf                      : 1
Star anise                   : 1
Butter                         : 1tbsp
Salt to taste
Milk                           : 3 tbsp
Mint leaves                : little
Saffron                       : few strands
or yellow colour        : few drops
Butter                         : 1tbsp
Fried onion for garnishing

Method


Heat butter and fry cinnamon, cloves, bayleaf and star anise for a few seconds.
Wash basmathi rice, add 3 and a half cups of water to this, add the fried whole garam masala along with the butter and cook it adding salt in a rice cooker and keep aside.
 The grains should be seperate.


For the gravy:

Onion                 :  1
Tomato               :  1
Green chillies     :  2
Ginger                : 1"pc
Garlic(optional)  : 2cloves
Thick curd          : 1tbsp
Salt as needed
Biryani masala   : 1tsp
Oil                      : 2 tbsp

Method


Cut onion into thin slices. 
Grind ginger and garlic to a paste. Slit green chillies.
Chop  the tomato into small pieces.
Heat oil in a kadai and saute onion till light pink. Then add the ginger garlic paste and saute well till the raw smell goes. Add green chillies, turmeric pdr and biryani masala. Fry for a few seconds and add the chopped tomato. 
When the tomato become mushy add curd to this and mix well. 
Add very little water to this, stir well.Add the fried koftas, mix well and remove from fire. The gravy should be thick. 
Take a baking tray, grease it with ghee/butter and spread half of the rice forming a layer. Then on top of the rice spread the gravy with kofta, sprinkle mint leaves. Then spread the remaining rice over it  making a top layer covering the kofta masala.




 Melt little butter and just sprinkle on top of the rice. Take 3 tbsp of warm milk and put some saffron strands sprinkle over the rice. Instead of saffron can use yellow colour also.  Cover it with aluminium foil.
Bake it in the oven @180 degrees for 15 mins.Garnish with fried onions, serve hot with raita!




biryani

Mushroom biryani

January 08, 2015



Ingredients:

Basmati rice                   : 1 cup
Button mushroom          : 8nos
Onion                            : 1
Tomato                          : 1
Coconut milk                : 1/2cup
Salt to taste
Ginger garlic paste        : 1tsp
Cloves                           : 2
Cinnamon                     :1"pc
Bay leaf                         : 1
Yoghurt                        : 1tsp
 Turmeric pdr                : 1/4tsp
Chilli pdr                      : 1/4 tsp
Biryani masala             : 1/2 tsp
Green chillies               : 2
Oil/ghee                        :3tbsp 
Fried onion for garnishing


Method


Slice onion thinly, grind ginger garlic to a paste. Grind tomato to a puree.
Cut mushroom into four pieces. Marinate with yoghurt, salt, chilli pdr,a pinch of ginger garlic paste and keep aside for 20-30 mins.
Mix coconut milk and tomato puree and add water, totally it should come about one and three fourth cup. Heat 1 tsp of ghee or oil in a pan and fry cinnamon,cloves, bay leaf  and star anise. Cook rice in this water adding the fried garam masala and salt, the grains should be seperate. 
Heat oil  in a pan and saute sliced onion till transparent, add ginger garlic paste to this and saute 
again. Add the marinated mushrooms to this and  saute till it shrinks. Add salt and biryani masala to this, mix well.


Its not necessary to add water, when it cooked add the cooked rice to this and mix well. 
 Garnish with fried onion and serve hot!


Non veg

Prawns fry

January 07, 2015




Ingredients:


Prawns                      : 1/2 kg
Bread crumbs           : 3 tbsp
Salt a pinch
pepper pdr                : 1tsp
Ginger garlic paste   : 1tsp
Oil for frying


Method


Clean and shell the prawns. Marinate it with salt, ginger garlic paste and pepper powder, keep it for 30 mins.
Roll it in bread crumbs.  Heat oil in a pan and shallow fry the prawns till  brown colour. Serve it hot with sauce!!

Chilli gobi

Chilli gobi

January 07, 2015

Ingredients:


Cauliflower                  : 1/2
Onion                           : 2
Green chillies               : 3
Capsicum                     : 1/2
Corn flour                    : 1tbsp
Soy sauce                     : 1tbsp
Chilli pdr                     : 1/2tsp
Ginger garlic paste      : 2tsp
Salt for taste
Oil  for frying

Method:



Seperate the florets of cauliflower, wash it in hot water.  Marinate it with 1tsp ginger garlic paste, salt, soy sauce, chilli pdr and mix with corn flour.
Dice half onion into cubes and chop the other half.
Heat oil in a kadai and fry the cauliflower till light brown.



  Keep it in a paper towel. In the same oil fry onion dices and capsicum lightly and remove from fire.
Heat one tablespoon of oil in a kadai and saute the chopped onion and ginger garlic paste. Then add the green chillies and soya sauce.




Mix with the fried cauliflower, onion and capsisum. Serve it hot!

Pasta sauce/ pizza sauce

Pasta / pizza sauce

January 07, 2015




Ingredients:


Tomatoes                   : 6 nos
Onion                        : 1
Garlic                        : 4nos
Bay leaf                    : 1
Green capsicum       : 1 small pc
Salt as needed
Sugar                        : a pinch
Tomato sauce           : 1 tbsp
Pepper powder         : 1 tsp
Olive oil                   : 4 tbsp


Method     


Chop garlic and onion finely.  
Boil water and put tomatoes in that for 2 mins. Then remove it and put it in cold water.  Remove the skin of the tomatoes and grind it in blender to make a puree.
 Heat oil in a kadai. Add bay leaf and chopped garlic, saute it for a while and add chopped  onion.




Saute it till transparent and the tomato puree to this. Add salt and pepper powder and  tomato sauce.



Mix well boil it in a reduced flame till the sauce becomes thick. Remove from fire and discard capsicum and bay leaf. 




 Prepare pasta and mix the sauce with it.  It can also use for pizza.
   

Pot logo by Sma-Rtez , used under the Creative Commons license