27 March 2014

MORU KACHIYATHU


Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 




Ingredients

1/2 litre buttermilk
2 small onions finely chopped
2 green chilli slit
2 tsp ginger finely chopped
5-8 curry leaves
Pinch fenugreek powder
1 tsp turmeric powder
1tsp mustard seeds
1 tbsp coconut oil
Salt as per taste

Method

Heat a pan, add oil when it is medium hot, add mustards seeds, curry leaves, fenugreek powder, let it crackle.
Now add chopped ginger, small onion, chillies and turmeric powder.
Fry for 2 minutes.
Lower the heat. 
Now add the buttermilk into it, and stir continuously for 5-7 minutes.
Don't let it boil. 
Remove the pan from the gas and stir for 2 more minutes. 
Once this buttermilk mixture is cooled down thoroughly then add salt as per taste.
Enjoy this curry with rice .

Notes

Use sour curd to get the right taste.
The buttermilk should be at room temperature or it will curdle.
To avoid curdling keep stirring continuously in one direction.

21 March 2014

Carrot Soup or Carrot Shorba




Ingredients

4 carrots cut into cubes
1 potato cut into cubes
2tsp butter
6 peppercorns crushed
2tsp coriander leaves finely chopped
Salt as per taste


Method


Heat 1 tsp butter in a pressure cooker , add carrots  and potato and cook for a minute.
Add 3 cups water and pressure cook until one whistle.
Cool, blend and strain. Set aside
Heat 1 tsp butter in a  pan, add cilantro leaves and saute for 10 seconds.
Add strained vegetable mixture , salt, pepper, and bring it to a boil .
Simmer for 2 minutes and serve hot.
This soup can be garnished with cream .




CELEBRATING BLOG'S 1st BIRTHDAY



It's been a year I have started this blog. I had initially thought of sharing my recipes , so just started writing it in a simple way as I am busy .
This is my second year , so have thought of updating my blog with pictures of the dish I make.
Thank you .


15 March 2014

TOMATO FLAVOURED MIXED VEGETABLES


Ingredients

1/2 kg broccoli cut into florets
10  pieces button mushrooms cut into half
3/4 cup red bell pepper sliced
3/4 cup yellow pepper sliced
2 onions sliced
3 cloves garlic sliced
3-4 green chilli slit vertically
2 tbsp olive oil
1/2 tsp chaat masala
salt as per taste

For tomato masala

2 tomatoes
2 tsp oil
1/4 tsp chili powder
1 tsp coriander powder
1 tbsp tomato sauce
1/4 tsp garam masala
salt to taste

Method

For tomato masala
Heat 1 tsp oil in a non stick pan , add chilli powder, coriander powder, pureed tomatoes , tomato sauce, garam masala and salt .
Cook on medium heat until mixture thickens. Set aside.

Heat 1 tbsp olive oil in a non-stick pan, add onions and cook.
Add garlic, green chilli , saute.
Add all the vegetables and cook on high heat until they are cooked.
Add tomato masala , chaat masala, salt and cook on high heat.
Serve it hot.



12 March 2014

POTATO FRITTERS OR ALU PAKODA


This is a perfect snack to eat with hot tea or a rainy afternoon.


Ingredients

2 potatoes cut into discs, immersed in water
Oil for deep frying

For batter
11/2 cups gram flour or besan
1/2 tsp carom seeds or ajwain
Pinch asafoetida
1 tsp ginger paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
Salt as per taste
1/4 tsp baking powder
3/4 cup fenugreek leaves chopped
1/2 cup water to make batter


Method

Mix all the ingredients for the batter and make a semi thick batter
Coat the potato slices with batter on both sides.
Heat a shallow pan , add oil and when it is hot fry the potato slices until golden brown.
Remove with slotted spoon.
Sprinkle with chaat masala and serve it hot.
Serve with coriander chutney.

9 March 2014

CHICKEN RUB


This is a rub for chicken when you grill the chicken.

Piri-Piri
2 tsp paprika
1 tsp chilli powder
3 cloves garlic finely chopped
salt as per taste
1 tsp pepper powder
1/2 tsp lemon peel
1/2 tsp dried oregano
1/2 tsp hot sauce

Tabil
1/4 cup coriander seed
2 tbsp cumin seed
1 tbsp caraway seed
2 tbsp chilli flakes
2 tsp garlic powder
roast all the above and grind to fine powder

Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.

Preheat grill to medium-high heat.

Remove chicken from bags with tongs and drain well. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through.


8 March 2014

COCONUT CHUTNEY


Ingredients


1 cup coconut grated
1/2 cup chana dal , roasted
2 green chillies chopped
1 cup water to blend
2 tbsp coriander leaves chopped
salt to taste
1/2 tsp urad dal
1/4 tsp mustard seeds
2 dry chilli
4 curry leaves
1 tsp coconut oil


Method

Blend coconut, chana dal, chilli, salt and water to smooth paste.
Add coriander leaves and blend again .
Transfer to a bowl and keep aside
Heat 1 tsp oil in a pan, add urad dal, mustard seeds, dry chilli, curry leaves.
Once it splutters , remove and pour over chutney and serve.