Microwave paal guava

We were craving for Aavin 'paal guava', then we came to end with this recipe. Its very easy recipe. Any one can do it. It is a microwaveable dish can be cooked within 10 mins.

Ingredients:
1.Condensed milk - 1 can
2. Curd - 2 tbsp
3.Ghee - 1 tbsp

Method:
* Take a microwaveable bowl , add all the ingredients together.
* Keep the bowl in microwave for 3 mins.
* Take out and stir it ,then stir it every 30 sec for 5 1/2 minutes.
* Now u can see that condensed milk gets curdled and gets thickend.
* Add a pinch of cardoman pwdr and serve.
* It will surely resemble the aavin paal guava.


Note:
Make sure the curd is in right consistancy.Bcoz mature curd helps the condensed milk to curdle soon.

Chole Puri

I like the big puri elegantly placed in the middle of the plate and added with chole, onion and a thin slice of lemon.Just squeeze the lemon, add onions and mix. Wow when we eat it with a piece of puri ,its mesmerizing..... When we were small, my dad used to take us to "Geetha cafe" in pondy bazaar.And their chole puri is awesome.I wud always wonder how to do . Now i came to know the secret after coming to dallas. I am happy to show u my secret.

Chole
Ingredients:
1.Chana - 1 cup
2.Onion - 1
3.Tomato - 1
4.Green chillies - 3 to 4
5.chole masala - 1 1/2 tbsp
6.curd - 1 tbsp
7.curry leaves
8.cilantro
9.Ginger garlic paste - 1 tsp
Method:
*Soak the chana over night or for 4 hrs and pressure cook it.
*Chop the onion , tomato and slit the green chillies.
* Take half of the cooked chana and grind it in a blender.
* Take a pan and splutter it with whole garam masalas and curry leaves.
* Saute the onions and green chillies.Saute it with ginger garlic paste.
*When the onion turns brown, add the chopped tomatos.sprinkle some salt.
*When the tomatoes are cooked, add the chole masala and turmeric pwdr.
* After few minutes add the grinded chana and make it a gravy.
* Now add the chana with water.
* Bring it to a boil and add a tbsp of curd.
* Turn off and garnish with cilantro.
Serve hot with Puri and spice it up with onions and lemon.

Channa Masala

Ladies fingure pepper fry

Ladies fingure is full of calcium and is often compared with goat brain for the level of calcium. Here i have prepared a pepper fry which has very less oil and goes well with rice and chapathis.

Ingredients:
1.Ladies fingure - 1 pound
2.Chilli pwdr - 1 tbsp
3.Mustard seeds - 1/2 tbsp
4. Lemon - half
5.Pepper pwdr - 1 tsp
6.Hing - a pinch
7.Curry leaves

Method:
Wash and cut the ladies fingures in to small pieces.

Take a pan and pour 3 tbsp of oil and splatter with mustard seeds and curry leaves. Add hing.Now add the cut ladies fingures and saute it well.
When the color changes , add turmeric pwdr and chilli pwdr.Let it loose its raw smell. Now add the pepper pwdr and mix it. At last squeeze the lemon juice and sprinkle salt.It is a very simple dish and goes very well with rice. Weight watchers can take this along with chapathis.


Bhindi Masala

Vegetable Kuruma

Veg kuruma is a North indian delicacy and often served with chapathi/naan/poori/parata. My husband likes peas and potato for the kuruma.So lets see the process.
Ingredients:
1. Peas - 1 cup
2.Potato - 1
3.Onions - 1 1/2
4.Tomatoes - 1 1/2
5.Green chillies - 10
6.Curd - 1 tbsp
7.Whole garam masalas
8.Curry leaves
9.Cilantro
10.Coconut - 3 to 4 pieces


Method:
* boil the peas and potato as shown.
Take 1 onion,1 tomato ,6 chillies and fry it in pan of little oil. Once they are cooled, throw it in a food processor and grind it into a fine paste.
In another pan add oil and splatter some whole garam masalas ( cinnamon,cloves, fenugreek seeds ). Saute the remaining onions ,chillies and tomato. sprinkle some salt to the mixture.
Now add the grinded masalas into the pan and bring it to a boil.Add the peas and potato and let it blend into the gravy.Grind the coconut with some fennel seeds and make it into a fine paste.Add it into the gravy and let it cook for a minute.
Then garnish with cilantro and curry leaves. Its a very good dish for kids as peas is rich in fibre.
Korma

Bisibela bath

Bisibela bath is a blend of Toor dal, rice and all kind of vegetables.Its a healthy dish and has a mixed flavor . This dish is introduced to me by the city of bangalore.I went to B'lore on a family trip and was introduced to the wonderful dish.From that day it become my favorite. Try my recipe it will become ur favourite also.

Bisibelabath pwdr :
1.Red chillies - 10
2.Coriander seeds - 2 tbsp
3.Chana dal - 1 tbsp
4.Urad dal - 1 tbsp
5.Cumin seeds - 1 tbsp
6.Methi seeds - 1/4 tbsp
7.Coconut (shredded) - 1 tbsp

Dry roast all the ingredients and and cool it for some time. Then make it into a pwdr as shown below.

Method :

We can take all kinds of vegetables . Here i have taken 1 carrot, 1 potato, 1 red pepper, 4 beans ,4 ladies fingures , 10 pieces of ridge gourd and few drumsticks.Cut them lenghthwise as shown below. Take 1 big onion , 1 1/2 tomatoe , 4 chillies and chop them . Take a small lemon size tamarind and take out the juice.Take equal proportion of rice and toor dal .But I have taken 3/4 cup of rice and 1/2 cup of toor dal , as it is so much for 2 of us.Wash it and soak for 1/2 an hour

In a pressure cooker . add rice,toor dal, carrot,potatoes,beans,ridge gourd ,half the onion,half the tomato ,2 chillies and sprinkle some turmeric pwdr and add 5 cups of water for 1 1/4 cups of (rice & toor dal).Cook it till u get 3 whistles.Take it in a separate container after cooking as shown below.

In the same cooker , add some oil and splatter some mustard seeds, cumin seeds and methi seeds. Saute the remaining vegetables , ladies fingure,red pepper, drumsticks and add the turmeric juice......

Let it comr to a boil. Now add the powdered masala to ur taste . After some time add the rice mixture into the cooker and mix it well.

Sprinkle some salt and add a tbsp of ghee. Serve it hot with chips ...wow.......the same saravana bhavan taste .. Try it , sure it will remind our chennai restaurant taste.

Mushroom Biriyani

As this is auspicious Purattasi month , we cook only vegetarian. Usually we all will complete the weekend by having a biriyani. Since its a vegetarian month , I decided to prepare the 'vegetarian mutton'- mushroom biriyani. when i checked my pantry , i got button mushrooms, which will be apt for biriyani. So lets get into the dish.

Ingredients:

0.Basmati rice - 3 cups

1.Mushrooms - 1 packet

2. Onion - 1

3.Tomato - 1 - 1/2

4. Green chillies - 6

5.Chilli pwdr - 1 tbsp

6.Whole garama masala

7.Mint leaves

8.Cilantro

9.Ginger garlic paste - 1 tbsp

Method :
* Wash and soak the basmati rice , for 15 mins
* slice the mushrooms
* Chop the onion, tomatoes and slit the green chillies.
*In a pan put 1 tbsp of ghee and fry the basmati rice.
* Remove the rice from the pan and dry it in a plate.

* In the same pan pour some oil and ghee and splatter with cinnamon,cloves, bay leaves and fennel seeds.

* Saute the onions untill they are golden brown. Then add the chillies and chopped tomatoes.

* Once the tomato is smashed, add the mushrooms and saute it.

* Add the ginger garlic paste and saute it till it looses its raw smell

* Add chilli pwdr and saute it untill the raw smell is gone

* Make sure that gravy shud be dry without any moisture.

* I have taken 3 cups of rice , so add 6 cups of water and bring it to a boil

* Now add the rice to the mixture and add little orange color to it.

* Pressure cook till 1 whistle and then keep it in a low flame for 15 mins in Dhum.

* Immediately transfer it to another container , this will make the rice non sticky.

* Garnish it with cilantro

Mushroom Biriyani

Ennai kathirikkai kuzhambu

Ennai kathirikkai is a chettinad special , where brinjals are stuffed ,fried and led into the curry.This is a tangy, mouth watering dish in which , my mother has a master's degree .. I hav a long lasting relationship with this dish. The famous vellore 'mullu kathirikkai' is the apt one for cooking this dish.
Ingredients:
I have taken 6 to 7 small brinjals. It can either be purple or green. 1 medium sized onion, 1 small tomato, 6 to 7 garlic pods, 1 lemon sized tamarind ,curry leaves and cilantro. For stuffing , take 1 tbsp of chana dal, 1 1/2 tbsp of peanut, 1/2 tbsp of cumin seeds. And as usual tampering ingredients mustard seeds,cumin seeds and fenu greek seeds or methi seeds.

Method:

Chop the onions ,tomato and take juice from tamarind. Dry roast the stuffing ingredients and grind it with onion and make a fine paste. Add turmeric pwdr, chilli pwdr and salt into the mixture as shown below.


Wash and cut the brinjals into 4 pieces. Dont cut them fully , let it be a partial cut so that the stuffing does not come out. Take half of the grinded mixture and stuff it into the brinjal.

Take a pan add some oil and tamper with mustard , cumin and methi seeds. Add curry leaves and add the stuffed brinjals into the mixture. cook the brinjals untill they are half cooked , as shown in the picture.

Once the brinjals turn into slight brown color, add the tomatoes and garlic into the pan. Saute the tomatoes until they get smashed into the dish .

Now add the remaining stuffing mixture into the pan and saute untill the raw smell is gone.Now add the tamarind juice and salt to the pan and let it come to a boil. The oil will ooze out from the curry , its the time to turn it off. And serve with hot rice after garnishing.

Note:

U can also add sesame oil to the curry . This gives the dish a unique flavor .