After using many masala's - garam masala, goda masala --- that masala and this masala which I bought in big bazaar,
thought of preparing one out of my own thought and keeping it in tact for using when its necessary.
Just see it and use it in case u like. here's the recipie for it.
Ingredients:
cloves - 1 tspn
pepper - 3
dalchin - 1/2 inch
elaichi - 4
jeera - 1 spn
Dry roast all the above ingredients and make fine powder out of it.
This one will be good for masala rice, biryani's ,pulav and fried rice also...try it !!!
Monday, March 26, 2012
Popu/Tadka/Tempering
Tadka/Popu/tempering :
Ingredients:
Oil : 1 tblspn
Chanadal - 1 spoon
urad dal - 1 spoon
mustard seeds - 1 spoon
jeera - 1 spoon
red chilli - 2 to 3 break into slits
kadi pattha/ karivepaaku - fistful
garlic ( crushed ) : 5 /Optional
( Garlic is mandatory for dal, sambar, rasam and any traditional curries)
Heat oil in a small kadai, once its hot enough add all the above ingredients and cook until a nice aroma hits your kitchen, thats it .
Start your recipie or end end it up by adding tadka !!
anyways it makes a path to heaven :) I promise
Ingredients:
Oil : 1 tblspn
Chanadal - 1 spoon
urad dal - 1 spoon
mustard seeds - 1 spoon
jeera - 1 spoon
red chilli - 2 to 3 break into slits
kadi pattha/ karivepaaku - fistful
garlic ( crushed ) : 5 /Optional
( Garlic is mandatory for dal, sambar, rasam and any traditional curries)
Heat oil in a small kadai, once its hot enough add all the above ingredients and cook until a nice aroma hits your kitchen, thats it .
Start your recipie or end end it up by adding tadka !!
anyways it makes a path to heaven :) I promise
Green Chutney
Hi ,
Let me put before you a simple and healthy recipie.
having a spoon of this chutney everyday with breakfast gives you a good start.
Ingredients:
coriander/ kothimeer : fistful
pudina : fistful
kadi pattha/ karivepaku : fistful
green chillies: 2 to 3 ( based on your taste)
Salt : 1 spn
Just grind all the above ingredients with a pinch of salt according to your taste
and there you are !!!
Serve it with idli or dosa and be healthy and fit !!
Let me put before you a simple and healthy recipie.
having a spoon of this chutney everyday with breakfast gives you a good start.
 |
| Green chutney with plain dosa !!! My healthy breakfast wr is urs ??? |
Ingredients:
coriander/ kothimeer : fistful
pudina : fistful
kadi pattha/ karivepaku : fistful
green chillies: 2 to 3 ( based on your taste)
Salt : 1 spn
Just grind all the above ingredients with a pinch of salt according to your taste
and there you are !!!
Serve it with idli or dosa and be healthy and fit !!
Gutthi vankaya/ Bharli Vaangi / stuffed brinjal masala
Gutthi vankaya/ Bharli Vaangi / stuffed brinjal masala :
Ingredients:
•10 small brinjals/eggplants,
•1 cup dry shredded coconut,
•1/2 cup peanut powder or peanuts (roasted),
•1/4 cup sesame seeds,
•1 tbsp each coriander-cumin seeds,
•2 tbsp Maharashtrian goda Masala ,
•1 tsp tamarind pulp,
•1 tbsp jaggery,
•2 tsp chili powder,
•salt to taste,
•1 tsp ginger-garlic paste (optional),
•1 tsp turmeric powder.
•2 tsp oil.
•1 cup dry shredded coconut,
•1/2 cup peanut powder or peanuts (roasted),
•1/4 cup sesame seeds,
•1 tbsp each coriander-cumin seeds,
•2 tbsp Maharashtrian goda Masala ,
•1 tsp tamarind pulp,
•1 tbsp jaggery,
•2 tsp chili powder,
•salt to taste,
•1 tsp ginger-garlic paste (optional),
•1 tsp turmeric powder.
•2 tsp oil.
Masala:
cloves : 5-6
black pepper : 6
jeera : 1 tspn
elaichi : 4
dalchin - half inch piece
Roast all the above masala ingredients and grind them together into powder consistency.
Method :
1.Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
2.Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and masala mentioned above
3.Heat oil in a pan. Make standard tempering with mustard and turmeric.
4.Add the eggplants and sauté for half a minute and adda pinch of salt just enough for making the brinjal's soft.
5.Add the masala and mix well. Add 1 cup water. Close the lid and cook until eggplants are soft.
6.Garnish with additional coriander leaves. Serve hot !!!
Thursday, February 16, 2012
Pacchi pulusu / Tangy onion chilli soup
Hii,
Yesterday I prepared mulakkai tomato eguru ( drumstick tomato curry ) which doesnt have much gravy.
So wanted to make something like rasam or sambhar.But no time..hubby is hungrryy !!
Then remembered my mom's quick pacchipulusu...ahhaa the thought it self left my mouth watering.
Lets have the recipie here !!!
Ingredients :
water - 3 cups
green mirchi - 4 to 6 ( cut into slits )
onions -1 big
jeera- 1 spn
tamarind - fistful
salt- acc to taste
1. First boil the water until luke warm
2. Mean while soak the tamarind and take out the pulp
3. Add this pulp to the warm boiled water
4. chop onions into small pieces and add to the above
5. Now put a small kadahi on the stove and heat it
6. add a spoon of oil , fry the green chilli slits with jeera
7. Once fried nicely, add some salt to the chilli slits and jeera and add this to the water in step 3.
8. See is salt is fine or else adjust up to your taste
Enjoyyy the wonderful flavour of pacchi pulusu.
Yesterday I prepared mulakkai tomato eguru ( drumstick tomato curry ) which doesnt have much gravy.
So wanted to make something like rasam or sambhar.But no time..hubby is hungrryy !!
Then remembered my mom's quick pacchipulusu...ahhaa the thought it self left my mouth watering.
Lets have the recipie here !!!
Ingredients :green mirchi - 4 to 6 ( cut into slits )
onions -1 big
jeera- 1 spn
tamarind - fistful
salt- acc to taste
1. First boil the water until luke warm
2. Mean while soak the tamarind and take out the pulp
3. Add this pulp to the warm boiled water
4. chop onions into small pieces and add to the above
5. Now put a small kadahi on the stove and heat it
6. add a spoon of oil , fry the green chilli slits with jeera
7. Once fried nicely, add some salt to the chilli slits and jeera and add this to the water in step 3.
8. See is salt is fine or else adjust up to your taste
Enjoyyy the wonderful flavour of pacchi pulusu.
Gulab Jamun !!
Gulaaab Jamooon!!! :
I eat since my childhood and not at all bored even now...
Yummy dish I crave for.
Ingredients :
MTR GulabJamun mix - 250gms
MIlk/ water - just enough to knead the jamun mix into smooth dough.
Oil for deep fry
sugar - 2 cups
water for sugar syrup - 1 cup
2 to 3 crushed cardamoms
1.Mix the jamun mix and water and knead to a smooth dough.
2.Now roll out the dough into small smooth balls ( with out any cracks )
3.Let the size of the ball be a bit small, coz once they are in sugar syrup, they gets almost doubled.
4.Now heat the oil in the kadai.
5.Deep fry the balls till they turn brownish red. ( fry keeping it in sim & dont turn them off at a stage of orange color or so )
6.Mean while, add the sugar and water to a bowl and start boiling it at a medium flame.
7.Stirr it till 5 to 10 mins , dont let it get more thich.Just turn it off when sugar gets dissolved in water nicely.
8.Then turn it off and keep it aside.
Now once the deepfrying is done, put the hot fried jamun balls in the sugar syrup and close the lid.
Just look at it after 5 to 10 mins.
Yummy yummy gulab jamun is ready at ur door steps :)
I eat since my childhood and not at all bored even now...
Yummy dish I crave for.
Ingredients :
MTR GulabJamun mix - 250gms
MIlk/ water - just enough to knead the jamun mix into smooth dough.
Oil for deep fry
sugar - 2 cups
water for sugar syrup - 1 cup
2 to 3 crushed cardamoms
1.Mix the jamun mix and water and knead to a smooth dough.
2.Now roll out the dough into small smooth balls ( with out any cracks )
3.Let the size of the ball be a bit small, coz once they are in sugar syrup, they gets almost doubled.
4.Now heat the oil in the kadai.
5.Deep fry the balls till they turn brownish red. ( fry keeping it in sim & dont turn them off at a stage of orange color or so )
6.Mean while, add the sugar and water to a bowl and start boiling it at a medium flame.
7.Stirr it till 5 to 10 mins , dont let it get more thich.Just turn it off when sugar gets dissolved in water nicely.
8.Then turn it off and keep it aside.
Now once the deepfrying is done, put the hot fried jamun balls in the sugar syrup and close the lid.
Just look at it after 5 to 10 mins.
Yummy yummy gulab jamun is ready at ur door steps :)
Moong dal Kichdi
Ingredients :
1/2 bowl long grain Rice
1/4 bowl Moong Dal without Husks
1 Small onion chopped
Paste of 2 green chillies & 1" ginger piece ( Paste is optional.Instead use chilli and ginger cut into small pieces )
1 Tbls Oil
1tsp cumin seeds
1/4 tsp Turmeric
1 1/2 tsp salt
Tempering:
Oil- 1 tblspn
urad dal - 1 spn
chanadal- - 1 spn
jeera- 1 spn
redchilli - 2 to 3
kaju - 5-6
kadipattha/ karivepaaku - fistful
Method :
1.Wash and Soak the rice and Dals seperately. Leave for 10min.
2.In a broad pan, heat the oil and add cumin seeds.
3.Add the chopped onion and chiili and ginger paste. Stir and saute for 1min.
4.Add the rice and moong Dal.
5.Add the salt and turmeric
6.Make sure not to put too much water .The water should just covers the rice and Dals.
7.Cover the lid and turn the heat downaa no problem
8.Check after 5 min to see if the rice and Dals are cooked and most of the water absorbed.If need be a little water can be sprinkled.
Once the Rice is done, put a small kadai on stove , add oil and let it heat.
Roast kaju till they are roasted well and take them out.
Now in the same kadai add all the ingredients under tempering.Fry nicely until a wonderful aroma hits ur kitchen.Add this to the cooked kichdi and
My god !!! You cant resist it.
Seve it with Raita .
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