Tuesday, April 29, 2008

Vegetable Curd Curry ( Majjige Huli)

Vegetable Curd Curry is prepared with vegetables and mixed with curd. It is easy and goes wellwith almost all the main dishes.
I have used carrots, raw banana and beans with carrot chutney. Just give a try and enjoy the curry. You can have it without curd or with curd. Choice is yours. You can divide the curry in two parts and add curd to one part of the curry. ( Curd curry turns savoury after a little while).
Lets see the recipe now : As usual there is No Onions Or No Garlic is used in this Vegetable Curd Curry.

Ingredients:

To Cook :
Carrot : 1 ( big )
Capsicum : 1
Raw Banana : 1
Bottle Gorud : 1 Bowl (1/4 Part of the whole)
To Add : 
Coconut + Carrot Chutney : 2 Tablespoons
Salt : to taste
Green chillies : 2 to 4
Curd ( Yogurt ) : 1 cup
To Season :
Jeera/ Cumin Seeds : 1/2 Teaspoon
Mustard seeds : 1/4 tea spoon
Urd Daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 tea spoon (
Ingh ( Asfatodia ) : a pinch


Method:

1. Wash and cut carrots, French beans and cut into small. Cut green chilly.
2. Wash and remove the outer layer of raw banana and cut them into small.
3. Cook all the vegetables in a pressure cooker or in a big bowl.

4. Keep a big pan on the fire and put cooked vegetables and salt. Let it cook for a minute.
5. Add ground carrot+ coconut chutney and slit green chilly. Mix it well.
6. Let it boil nicely for 2 to 3 minutes. Add water if requried.
7. Season with mustard seeds, jeera and curry leaves. Add it to the curry. Put off the fire

8. Add coriander leaves. Now put the ready curry to 2 serving dish.

9. Add curd to the curry (1Serving dish). Mix it well and serve.

Note : 

Use of coconut oil is optional. Dividing the curry in two parts is optional. You can have the whole bowl of curd curry and enjoy. Use of carrot chutney is optional. You can use only ground coconut mixture to the curry. Do not add spoiled chutney.
Time : 20 Minutes
Serves 2 to 3
Vegetable curd curry in a Second bowl should be added little lemon to have a tangy taste.




Carrot Chutney : 
Grate coconut, was and cut carrots and grind it with 2 green chilly, ingh and salt. (If you are using as chutney then add a very small (1/2 marble size) tamarind and then grind it . Season with mustard seeds and curry leaves.

Cheesey Roll

Cheesey Roll is heavy snack and can have for break fast , lunch or dinner.

Things needed :

Wheat flour : 1 cup
Carrot : 1
Capsicum: 1
Green chillies : 2
Cheese : 2 to 4 slices
Jeera : 1/4 spoon
Water : 1/4 cup
Salt : to taste.
Lettuce leaves : 2
Coriander leaves : 2 to 3 sticks.
Oil : 1 Tea spoon

Method :
Mix wheat flour with water and prepare chapati dough. Grate carrot and cut capsicum into thin slices. Cut green chillies and coriander leaves.
keep a pan on the fire and put oil. Put jeera and Heat for 10 seconds. Add carrots , capsicum, green chillies and coriander leaves. Fry for 2 to 3 minutes. Add salt and remove the cooked vegetables from the pan and keep it aside.

Now take the dough , make in to small balls and roll in to chapati and cook both sides of it.
( can sprinkle oil if you want while roasting chapati ) . Take a cooked chapati put 1 table spoon of cooked vegetables and spread evenly . keep 1 slice of cheese and a piece of lettuce and roll the chapati and serve with chutney or ketchup.

Note: You can add corn , beans and cabbage for the filling if you want. You can also add red chilly powder to make it more spicy.

Serves 2

Monday, April 28, 2008

Coconut Rice.

Coconut rice can be eaten during lunch or dinner.

Things neede:

Rice : 1 cup
Ghee : 2 Table Spoons
Coconut : 2 to 3 table spoons
Red chillies : 2 to 3
Mustard seeds : 1/2 table spoon
Urd Dall : 1/2 table spoon
Curry Leaves : 8 to 10
Cashew nuts : 6 to 8 pods.
Salt : to taste

Method :

Cook rice and keep it aside. Take a pan and heat ghee. Add mustard seeds , urd daal . Let it spurt. Add red chillies( cu them in to bigger pieces before adding ). Add cashew nuts . Fry for 1/2 minutes and add curry leaves. Now add cooked rice , salt and coconut and mix well .
Coconut rice is ready to serve.

Note: The rice should not be over cooked. Prepare this on low flame to get proper frying . Other wise it gets burnt and does not taste good.

Akkii Rotti ( Rice Roti ) with Coconut Chutney

Akki ( Rice ) Rotti  is one of the breakfast dish and its done in many ways. It is very famous and tasty dish from the olden days. We used to read that in stories, people when they visit their dear and near ones, or kids studying in the town when they go for holidays to their villages akki rotti is prepared and served with lots of ghee or butter. When you hear akki rotti your mouth starts to water, I am sure. Normally it is done for breakfast. It is also one of the evening snack now a days.
Rice flour, onions, green chilly, curry leaves, coriander leaves, grated coconut and ginger is used here
to prepare akki rotti.
There are many ways to prepare this akki rotti that I have already said. Some people use two tavas and spread the dough  in a tava and place it on the fire and cook them. It helps them to spread the dough in thin and rotti turns as crispy. Some people just spread the dough while the tava is on the fire by using little water or oil.
Rotti can be cooked in flat or like a bowl shape (banale as we call it) or deep frying pan.
I have used both. The flat tava and a small frying pan.
Lets see the recipe now:

Things needed:

Fine rice powder : 2 Cups
Onions : 2 ( Medium size )
Coconut : 2  to 3 Table Spoons ( fresh , grated )
Green chillies : 2
Coriander leaves : 5 to 6 sticks
Curry leaves: 8 to 10 leaves
Salt : to taste
Oil: 4 to 5 table spoons.
Water : Required
Method:
1. Remove the outer layer of onions and wash it. Cut it into small pieces.
2. Wash green chilly, curry leaves, coriander leaves and cut it into small.
3. Wash ginger. Remove the outer skin of ginger and wash it again. Grate it.
4. Grate coconut,
5. Take a big bowl. Add cut onions , coriander leaves, curry leaves and green chilly.
6. Add coconut, ginger and salt. Add rice flour and mix it well.
7. Add required water and mix all the ingredients well.

8. Keep a tava on the fire and heat. Sprinkle little oil on the tava.
9. Wet your hands and take a small portion of rotti dough and spread it on the tava in a circle shape.
10. Sprinkle oil on the top of the rotti and cover it. Cook on medium and low flame.

11. Now turn the other side of the rotti and cook for 1 minute.
12 Akki rotti is ready to serve . Serve with little ghee or butter on the top and a side dish you have prepared. We had it with potato curry.

Note :

You should use fine rice powder to get the perfect rotti. You can add any edible leaves or vegetables like grated coconut, cucumber etc. You can also mix the ingredients with boiling hot water. It turns the rotti as soft and nice. Adding more/less chilly is optional. Keep little water in a small bowl aside and wet your hands while spreading the dough. Let the flame be very low while spreading the rotti dough. Then cook on medium and low flame. Cooking soft/crispy rotti is optional.
Time : 30 minutes
Serves : 2 to 3
Akki Rotti goes well with Coconut chutney.
Method to prepare coconut chutney.


Things needed :
Coconut:  1 cup
Green chillies : 2
Tamarind : A marble size
Ingh : a pinch
Coriander leaves : 1 Tablespoon
Salt : As required
Method :
Grate coconut and wash green chilly and coriander leaves. Now grind all the ingredients with very little water till they turn fine. Coconut chutney is ready to serve. Adding mustard seasoning is optional.
Time : 10 Minutes
Serves : 2 to 3 Servings

Tuesday, April 22, 2008

Spinach/Palak Saambaar. (Curry)

Spinach/Palak  Saambaar is a gravy dish. You can have this curry with plain rice, chapatis, rotis, dosa or idli.
Spinach is loaded with minerals and vitamins. Fresh palak leaves invite you to buy them and you think of preparing many dishes using them. Fresh and green Palak leaves are available in the market always. Eating leaves is always a healthy habit that every one knows.
Lets see some benefits of eating Palak/Spinach in our diet.
Spinach is one of the wonderful green leafy vegetable for its wholesome nutritional, antioxidants and anti cancer contents. They are low in calories and fat. They are loaded with soluble dietary fiber and good for weight loss. They are rich in iron and good for producing red blood cell productions. They contain Vitamin A and Vitamin C. and anti aging properties. Spinach leaves are excellent source of vitamin K and it helps in body building. They are also rich in Vitamin B complex and Vitamin B6.They have good amount of minerals like potassium, manganese, magnesium, copper and zinc. They help to control heart rate, blood pressure. Palak leaves are good source of omega -3 fatty acids. It is said that regular eating of palak leaves helps in prevent osteoporosis (weakness of bones), iron deficiency anemia. The soft leaves protect human body from cardovascular disease and cancers of colon and prostate.
I have used Palak/Spinach leaves and some spices to prepare this Spinach Saambar. It is easy to prepare and anyone can try preparing this sambaar.
No onion or garlic is used in Spinach/Palak Sambar.
Things needed:

To Cook
Spinach : 1 bundle


Methi/ fenugrik seeds : 1/4 Teaspoon

To Grind :
Coconut : 1/2 Cup ( fresh and grated )
Red chillies : 4 to 5
Coriander Seeds : 1/2 Tea spoon
Jeera ( cumin ) seeds : 1/4 tea spoon
Pepper pods : 2 to 3 
To Add : 
Tamarind juice : 1 table spoon.
Turmeric a pinch
Salt : to taste.
For seasoning : 
Mustard seeds : 1/4 tea spoon
Urd daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 Tea spoon
Asafoetida : a little


Method :
1.Wash spinach cut into small and cook with little water.Add methi seeds while cooking.
2.Soak tamarind in water and squeeze out the pulp and keep it aside.
3.Grate coconut and grind with coriander seeds, red chilly, jeera and pepper
4.Keep a pan on the fire and put cooked palak, dal and turmeric powder.
5.Add soaked tamarind pulp, salt and mix it well and cook for a minute.
6.Add ground coconut mixture and stir well. Let it boil for 3 to 4 minutes.

7.Shift the Sambar to a serving dish and add mustard sees, urid dal, curry leaves, ingh seasoning.
8.Spinach saambaar is ready to serve.
Note : You can add a potato and any cooked dal to the sambar. You can add little water to the sambar and make it more liquid consistency. Use of onions and garlic is optional. You can also add other vegetables like carrot, beans or any other vegetables.You can use any market bought sambar powder instead of grinding. Use of toor dal and coconut is also optional. You can use moong dal instead of toor dal. Use of dal gives a good thickness to the sambar.
Time : 25 to 30 minutes.
Serves : 2 to 3

Friday, April 18, 2008

Baadam( Almond ) Carrot Kheer

Baadam And Carrot Kheer is a sweet dish and can have it any time of the day. Easy to make and full of vitamins. It is always healthy to have  home prepared drink or eat.
Badam  & Carrot Kheer can be cooled and then used as cool drink. It is delicious, soothing to our mind and body.
It can be served as welcome drink or you can have it at any time of the day or after lunch or dinner. It helps to keep the body cool.
Things needed :
Almond ( Badam) :  6 to 8
Carrot : 2 ( medium sized )
Milk : 2 to 3 cups.
Cardamom : 3 to 4
water : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method :
1 Wash and scrape out carrot outer skin and cut them into pieces and pressure cook for 6 to 8 minutes. Allow it to cool.

2. Soak almonds in hot water for 5 minutes and remove the outer skin and keep it aside.
3. Grind cooked carrots, cardamom pods and almonds into thin paste.


5.  Keep a pan on the fire and put carrot and almond ground mixture to the bowl/pan.

6. Boil it for 3 to 5 minutes and put off the fire. Let it cool.

7. Add boiled and cooled milk and honey. Mix it well and serve.
Note :
Ground carrot and almonds nicely till paste. Do not add milk to hot carrot jaggery mixture. The whole sweet turns curdle. Using sugar or jaggery instead of honey is optional. Jaggery is always better option.
Adding more/less honey is also optional.  Use of fridge for cooling is also an optional.
Time : 20 Minutes
3 to 4 Servings.

Thursday, April 17, 2008

Lemon Rice

Lemon Rice is rice is an easy and yummy dish one can have at any time of the day. Most people do love lemon rice. It is easy and stomach filling.

I have used raw rice, coconut and some simple spices.
Lets see some benefits of having lemon in our diet.
Lemon is good for treating throat infections, indigestion, constipation. It is also good for people who suffering from fever, burns, obesity and respiratory disorders. It helps to reduce blood pressure and good for people who suffer from cholera. It is also good for skin care. Lemon helps to strengthen our immune system, cleanses our stomach and good blood purifier. Lemon contains many vitamins like Vitamin C, Vitamin B6, Vitamin A, Vitamin, Folate and minerals like acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. It contain antioxidant. It helps to prevent diabetes. It is also good for skin, hair and teeth.
No Onion or No garlic is used in this lemon rice recipe and it is easy to prepare. Good for kitty parties, feast or festival days.
Lets see the recipe now :

Things needed

 Raw Rice : 2  Cups (Cooked)
Lemon : 1 ( small )
Turmeric powder : a pinch
Salt : to taste
Green Chilly : 2
Ginger : 1 Teaspoon (Grated)
Curry leaves : 6 to 8
Coriander leaves : 4 to 5 sticks
Fresh coconut : 1/2 cup ( grated )
Mustard seeds : 1/2 Tea spoon
urd daal : 1/2 Tea spoon
Oil and Ghee : 1 Tablespoon Each

Method :

1. Wash and cook rice and keep it aside. Let it become cool. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
2. Wash and cut (slit) green chilly and coriander and curry leaves into small pieces
3. Wash and cut lemon into two halves and squeeze out the extract. (juice from lemon).
4. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal.
5. Let mustard seeds splutter. Add green chilly and curry leaves. Fry for a minute.
6. Now add cooked cool rice and a tablespoon of ghee. Mix it well. Add required salt.

7. Add grated coconut and a pinch of turmeric. Mix it slowly and nicely. (Let the flame be low).

8. Put off the fire and add lemon extract (juice) and mix the rice very well.
9. Now shift the ready lemon rice to a serving bowl. Serve with a cup of curd.


Note : 
Raw rice should not be over cooked. While preparing lemon rice the flame should be low. So that , the rice does not get burnt . While mixing also stir slowly . You can add more/less ghee to the dish.
Adding onions and garlic is optional. (I have not used). Adding more/less chilly is optional. Adding coconut is optional.
Time : 10 Minutes + Rice cooking time at least 25 minutes. Total time 35 minutes.
Serves : 2 to 3 

Wednesday, April 16, 2008

White Sauce

White Sauce is mainly used in Salads and while cooking Pasta.

Ingredients.

Maida ( White flour ) : 1 Table spoon
Butter : 1 Tea spoon
Milk : 1 cup
White pepper powder : 1/4 spoon

Method :
Keep a pan on the fire. Put butter, add white flour and fry for 2 to 3 minutes. Add milk and stir. Let it mix well. Cook for 2 to 3 minutes on low flame. Add pepper powder and mix well. Stir in between, so the sauce does not get burnt or get sticky and it mixes well.Rmove from the pan and store it in a bottle.

Note : Stirring the sauce is very important. Cook on low flame. You can add this sauce when you prepare pastas at home and even to garnish your salads.

Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 
2. Wash and cut cabbage and cook with little water till soft.
3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.
4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 
5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.
6. Now add grated ginger and mix it well.
7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.
8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.
9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3

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