Tofu butter masala

Ingredients:

Tofu(fried)-200 grams

Onion-2(chopped)

Tomato-2

Green chilli-2(chopped)

Milk-1 cup

Oil-1t tablespoon

Cinnamon-1

Ginger-a small piece chopped

Garlic-1 chopped

Chilli powder-2 teaspoons

Garam masala-1 teaspoon

Cashew nut-10

Kasuri methi-1/2 teaspoon

Salt-to taste

For seasoning:

Ghee-1 tablespoon

Onion-2(cut into rings)

Green chilli-2

Method:

1. Boil the tomato in the hot water for 10 minutes.

2.Allow it to cool, peel the skin and make puree using the mixer.

3.Soak cashews in warm water for half an hour and make paste by using little amount of water.

4.Heat oil in a pan,add cinnamon ,ginger,garlic,green chilli and saute it for few minutes.

5.Add chopped onions and fry till onion turns into light brown.

6.Add tomato puree,chilli powder,garam masala and allow it to boil till the oil whoozes out.

7.Now add milk and bring it to boil.Then add cashew paste,stir it .If needed add little amount of water.

8.Add kasuri methi and salt.

9.Add fried tofu and boil till the gravy thickens.

10.Heat ghee in the other pan.

11.Add green chilli, onion rings and fry it for few seconds.

12.Transfer it to the gravy.

13.Serve hot with naan or chapathi.

Urad dal vadai(Ulunthu vadai)

Ingredients:

Whole Urad dal-1 cup

Shallots-10 to 15(chopped finely)

Ginger-a small piece chopped

Curry leaves-few

Pepper-10

Green chilli-2(chopped finely)

Asafoetida(Hing)-a pinch

Salt-to taste

Water-1/4 cup approximately to grind

Oil-for deep frying

Method:

1. Soak the urad dal in the water for one hour.

2.Grind the urad dal to a thick batter by adding 1/4 cup of water little by little.

3.If you touch the batter with the hand it should not stick to your hand.It is the consistency of the batter.

4.Be sure do not add too much water while grinding since the vadai absorbs too much oil.The batter should be thick.

5.Mix the chopped onions,curry leaves,ginger,green chilli,pepper,hing and salt to the batter.

6.Take the banana leaf or a white cloth and wet it with the water or wet your palm with the water.

7.Take a small amount from the batter,make a ball,keep it in the leaf ,cloth or palm ,flatten it and put a hole in the centre using your finger.

8.Deep fry it in the oil ,when one side turns into golden brown turn the vada and fry the other side to golden brown.

9.Serve hot with coconut chutney.

(Here i didn't use green chilli and pepper since it is easy to bite for my daughter.  )

Tips:
If the batter becomes watery , keep it in the refrigerator for half an hour and then prepare vadai.

Peas pulao with Soya mate gravy

 

Peas pulao Ingredients:

Basmathi rice- 1 cup

Frozen peas- 1/2 cup

Onions-2

Green chillies-4

Ginger- a small piece chopped

Garlic-2 chopped

Saunf-1 teaspoon

Cinnamon-1

Cloves-4

Corriander leaves-few

Mint leaves-few

Coconut milk-1/4 cup

Oil-2 teaspoons

Ghee-1 teaspoon

Water- 1 and 1/2 cup

Salt- to taste

Method:

1.Soak the basmathi rice for half an hour.

2.Slice the onions nd put the frozen peas in the hot water for 5 minutes.

3.Heat ghee and oil in the pressure cooker.

4.Add saunf ,when it start splutters add cinnamon,cloves and saute it for few seconds.

5.Then add ginger,garlic,green chillies and saute it for few seconds.

6.Now add coriander and mint leaves and saute it for few seconds.

7.Now add the peas and fry it for few seconds and then add the rice and fry it till the moisture evaporates.

8.Now add coconut milk , water , required amount of salt and cook it for 2 whistles.

9.Serve hot with soya mate gravy or the side dish of your choice.

Soya mate gravy Ingredients:

Soya mate-1 cup

Onion-1 chopped finely

Tomato-2 chopped finely

Curry leaves-few

Chilli powder-2 teaspoon

Coriander powder-1 teaspoon

Garam masala-1/4 teaspoon

Pepper powder-1/2 teaspoon

Saunf-1 teaspoon

Cumin seeds-1/2 teaspoon

Ginger-a small piece chopped

Garlic-2 chopped

Cinnamon-1

Clove-3

Coconut milk-1/4 cup

Oil-1 tablespoon

Salt-to taste

 

Method:

1.Soak soya mate in hot water for 10 minutes.

2.Transfer the soya into cold water ,squeeze it and kept aside(if you want u can cut the soya into small pieces)

3.Heat oil in a pan and add cumin seeds, saunf.

4.When it starts splutter add curry leaves,oinon and fry till onion turns to brown(do not allow the onions to burn).

5.Now add chilli powder ,coriander powder,pepper powder and fry it for few seconds without burning the masala(if you want you can sprinkle little bit of water).

6.Now add the tomatoes and fry till the tomatoes become soft and mushy.

7.Then add soya mate and saute it for few seconds.

8.Now add coconut milk , required amount of water ,garam masala and allow it to boil till the gravy thickens.

9.Garnish with the coriander leaves and serve hot.

Parotta with Egg masala

Ingredients:

Maida - 1 cup

Salt - to taste

Oil - 5 teaspoon

Hot water - half cup

Method:

1.Mix the maida, two teaspoon of oil and salt in a bowl.

2. Knead the flour using the hot water to make a soft dough.

3.Smear the remaining oil,cover it and let it be rest for 5 to 6 hours.(If u want to make the parotta for dinner , u can prepare the dough in the
morning itself . It will give better result).

4. Take a small ball from the dough.

5. Roll the dough using the rolling pin to a thin surface.

6.Apply some oil on the surface, starting from one end fold the rolled surface likewise folding pleats for saree.

7.Then stretch the folded surface slowly.

8.From both ends begin to roll using your hands either forward or backward, u get two spiral shaped rolled surface.

9.Place one spiral shape over the other and gently press it with your palm.

10. Then roll it using the rolling pin (do not apply too much pressure while rolling).

11.Heat the tawa and place the parotta on it.

12.When the bottom is cooked , flip the parotta to the other side and cook it.

13. After taking it from the tawa , place the parotta in between your two hands and just do like clapping inorder to separate the layers.

14. You can do this clapping together after making three or four parotta also.

15.Serve hot with the curry of your choice. Here i served with egg curry masala.

Bisibelabaath-I

Ingredients:

Raw rice-1 cup

Toor dal- 1/2 cup

Shallot(small onions)-10 to 12

Tomato-2

Tamarind-lemon ball size

Turmeric powder-1/4 teaspoon

Asafoetida-1/2 teaspoon

Ghee- 1 tablespoon

Salt- to taste

Tempering:

Mustard -1/2 teaspoon

Urad dal- 1 teaspoon

Oil - 1 teaspoon

Ghee-1 teaspoon

Dry roast and powder:

Red chillies-5

Coriander seeds- 1 tablespoon

Channa dal-1 tablespoon

Methi seeds- 1/4 teaspoon

Jeera-1/2 teaspoon

Coconut gratings-1 tablespoon

Method:

1.Cook raw wice and dal together by adding required amount of salt,turmeric powder and four and half cups of water for three whistles.

2.Soak tamarind in one cup of water. Peel small onions and cut into half.Chop the tomatoes into small pieces.

3.Heat one teaspoon oil and one teaspoon ghee in a pan.

4.Add mustard, urad dal and fry small onions till it changes colour.

5.Then add chopped tomatoes and fry till the tomatoes become soft and mushy.Keep it aside.

6.After pressure releases open the lid of cooker.

7. In the cooker itself add the extracted tamarind juice ,asafoetida and ghee to the cooked rice and dal mixture.

8.Now in a slow flame stir the mixture for five minutes.

9.Then add the dry roast powder and stir it for few minutes.

10.Now add the fried onion and tomato mixture and stir the mixture for few minutes and if u want add 1 teaspoon of ghee at the end.

11.Serve hot with coconut chutney and potato chips.

Poori with potato masala

Ingredients:

Wheat flour-3 cups

Warm water-1 cup

Ghee-2 to 3 teaspoons

Salt- to taste

Oil- for deep fry

Method:

1.In a bowl mix wheat flour,salt and ghee.

2. Add water little by little and knead into a little hard dough but not very hard dough.

3.Let the dough rest for 15 minutes.

4.Make small balls from the dough and roll it into a little thick circle.

5.Heat oil and when the oil becomes hot put the poori sheets into the oil.

6.Press the poori to puff up.

7.Serve hot with potato masala.(For potato masala see my masala dosa recipe).

Tips:

For the puffed up poori it has to be rolled up uniformly. For this roll big chapathi and cut in the centre using a bowl and make pooris.

Soya mate pirattal

Ingredients:

Soya mate- 1 cup

Onion-1

Coconut gratings-1 tablespoon

Fennel seeds(saunf) -1 teaspoon

Mustard seeds-1 teaspoon

Corriander powder-1 to 2 teaspoons

Chilli powder- 1 teaspoon

Turmeric powder -1/4 teaspoon

Garam masala powder- 1/4 teaspoon

Salt - to taste

Method:

1.Soak the soya mate in the hot water for ten minutes .

2.Transfer the soaked soya mate into the cold water and squeeze out the water from it and keep it aside.

3.Chop the onion into very small pieces.

4.Grind the coconut gratings and fennel seeds in the mixer without adding water.

5.Heat oil in a pan and add mustard seeds.

6.Once it starts splutter ,add onion and fry it for few minutes.

7.Then add corriander powder,chilli powder,turmeric powder,garam masala,salt and saute it for few minutes.

8.Then add the soya mates and saute it for few minutes(if needed sprinkle little bit of water)

9.Then add the grinded coconut and fennel seeds mixture .

10.Stir and fry it for few minutes.

11.Serve hot.

Coconut milk rice with Egg masala curry

Coconut milk rice

Ingredients:

Basmathi rice-1 cup

Ginger(chopped)-1 teaspoon

Garlic(chopped)- 1 teaspoon

Cinnamon-1

Star anise-1

Cloves-3

Bay leaf-1

Green chillies-2

Cashew nuts- as needed

Coconut milk + Water- 2cups(i used instant 200ml harmuni brand coconut milk and mix it with water to make 2 cups)

Ghee or oil- 2 tablespoon

Salt-to taste

Method:

1.Soak basmathi rice for half an hour.

2.Heat ghee or oil in a pressure cooker.

3.Add cinnamon,cloves,star anise,bay leaf and saute for a while.

4.Then add chopped ginger, garlic ,green chillies and fry for few seconds.

5.Add cashew nuts and fry for few seconds.

6.Now add drained basmathi rice and fry till the moisture is absorbed.

7.Now add the coconut milk ,salt and pressure cook it for two whistles.

8.Serve hot with any spicy kurma.

9.Here i served rice with egg masala curry.

Egg masala curry

Ingredients:

Egg-4

Onion(big)-1

Tomato-1

Tomato juice-2 tablespoon

Green chillies-2(cut lengthwise)

Coriander powder-2 teaspoons

Turmeric powder- half teaspoon

Chilli powder-1 to 2 teaspoons

Garam masala -1 teaspoon

Cinnamon-1

Coconut milk(thick)-1 cup

Coriander leaves(finely chopped)-few

Salt -to taste

Method:

1.Boil the egg ,remove the shell and keep it aside.

2.Chop the onion into very small pieces.

3.Blend the tomato in the mixer.

4.Heat oil in the pan and add cinnamon.

5.Add chopped onion till it turns to light brown and then add green chillies.

6.Add corriander powder,turmeric powder,chilli powder,garam masala powder and saute it for few seconds.

7.Add the blended tomato and fry till the oil comes out.

8.Add three fourth of the coconut milk and little bit of water.

9.Add 2 tablespoon of tomato juice and salt.

10.Bring it to boil.

11.Cut the eggs into halves and put it into the gravy and gently mix it.

12.Now add the remaining coconut milk,stir it gently and switch off the stove(do not bring it to boil once again).

13.Garnish with corriander leaves and serve hot with parotta,chapathi and rice.

Variations:

U can also add the egg by perforating small holes in the egg using fork and then fry in little oil and then add to the gravy.(here i use this method only)

MASALA DOSA

Dosa

Ingredients:

Idly rice- 2 cups

Urad dal - 1 cup

Channa dal- half cup

Methi seeds- 2 teaspoons

Salt - to taste

Method:

1. Soak the rice, dals and channa dal in the same vessel for 7 to 8 hours.

2. Grind the above mixture in the grinder till coarse like consistency is reached.

3.Do not grind the batter to a smooth paste.

4.Allow to ferment.

5. Add the salt to the batter while you preparing dosa.

Potato masala

Ingredients:

Potato-3

Onion-1

Green chillies-2

Ginger-a small piece

Curry leaves-few

Mustard -1 teaspoon

Channa dal-1 teaspoon

Turmeric powder-half teaspoon

Salt- to taste

Method:

1.Boil the potatoes.

2.Peel the skin and mash the potatoes.

3.Heat oil in the pan and add mustard .

4.When it starts splutter add chana dal and fry for few seconds.

5.Then add curry leaves, ginger,green chillies and fry for few seconds.

6.Then add sliced onions and fry for few minutes.

7.Add turmeric powder,salt and fry for few minutes.

8.Then add the mashed potatoes and stir it.

9.If needed add little bit of water.

Masala dosa prepartion:

1.Heat tava and rub the tava with the onion to avoid the sticking of dosa.

2.Pour the batter and spread it in the circular motion.

3.When the bottom of dosa turns brown,place the masala in the centre of dosa.

4.Fold the one end of dosa to the centre and again fold the folded dosa to the other end.

5.Serve dosa hot with sambar and chutney.

Variations:

You can make peas masala,chicken masala dosas or whatever masalas u want to use with the same batter. C you again soon with the some other recipe.

OMAPODI

Ingredients:

Besan flour-1 cup

Rice flour- half cup

Omam-1 tablespoon

Chilli powder- half teaspoon

Oil-for deep frying

Asafoetida- a pinch

Salt- to taste

Method:

1. Soak omam in the warm water for an hour.

2.Grind the omam with the water.

3.Strain and keep the water aside.

4.Mix the besan flour,rice flour,asafoetida,chilli powder and salt in a bowl.

5.Then add the omam water to the above mixture and make a paste like consistency.(if needed add some plain water to make the paste)

6.Heat oil in a kadai.

7.Insert plate with small holes into the murukku press.

8.Put the prepared paste in the press and squeeze it out directly into the hot oil.

9.Fry till it becomes crispy and do not allow it to brown.

10.Drain the excess oil using paper.

11.Store it in the air tight container.

Try this simple and easy snack recipe and leave me comments.

Fried Rice

Ingredients:

Rice-1 cup

Carrot-Half

Beans-5

Cabbage- one small leaf

Peas-1/4 cup

Tofu-half(i bought the fried tofu)

Green capsicum-half

Red capsicum-half

Yellow capsicum-half

Onion-1

Baby corn-2

Ginger garlic chopped- 2 teaspoons

Soya sauce-2 teaspoons

Ajinomotto-1/4 teaspoon

Salt- to taste

(u can do this rice with the available veggies)

Water-2 cups(to cook the rice)

Method:

1.Cook the rice to separate grains and set aside.


2.Chop the vegetables very fine and cube the tofu very small.


3.Heat oil in the pan,add chopped ginger garlic and saute the onion for few minutes(do not make it brown).


4.Then add the vegetables one by one and fry for few minutes in high flame( do not over fry the color of the vegetable changes and do not overcook also) and finally add the fried tofu.


5.Add sauce,ajinomotto and salt.


6.Add the rice and mix it well.


7.Serve hot with the manchurian.


Cauliflower Manchurian:

Ingredients:

Cauliflower- 10 florets

Onion-1

Capsicum(green,red,yellow)-each half

Ginger- a small piece

Garlic-2

Cornflour-2 tablespoons

Plain flour-2 to 3 teaspoons

Red food colour- a pinch

Soya sauce-2 to 3 teaspoons

Ajinomotto-1/4 teaspoon

Oil- for deep frying

Salt- to taste

Method:

Manchurian:

1.Boil the cauliflower in the hot water for 5 t0 10 minutes( Do not overcook the cauliflower)

2.Drain the water from the cauliflower.

3.To the cauliflower add chopped ginger garlic,corn flour,plain flour, food colour,soya sauce and salt.

4.If needed sprinkle some water

5.Heat oil in the pan and fry the manchurians.

Manchurian sauce:

1.Slice the onion,capsicums in a thin manner.

2.Heat the oil in the pan and add chopped ginger garlic.

3.Add the onion and saute it for few seconds

4.Saute the capsicums for few seconds.

5.Add 2 teaspoons soya sauce,ajinomotto and salt.

6.Allow it to boil for few seconds and add the fried manchurians.

This manchurian is dry type if u want it in a gravy manner add some water in the step 5 and allow it to boil . Mix 2 teaspoons of corn flour with the water and add to the boiling gravy.Stir it for few minutes the gravy starts to thick and then add fried manchurians.Do not cook after this stage.Serve hot.

Variations:

You can do the manchurians using mushroom,baby corn and veggies also.

For the vegetable manchurians boil the vegetables(carrot,beans,peas) and follow the same method.

Jeera Rice

One evening i plan to make bisibelabath for dinner to my husband since it was one of his favourite dish . But suddenly my mind changes why don't i try jeera rice for him.What a surprise jeera rice is also added to the list of his favourite dish.Eventhough i make this dish twice or thrice a week he couldn't get bored.It is such a simple and easy recipe with the available ingredients in the home.It goes well with dal. My husband likes jeera rice along with dal and brinjal fry.



Jeera rice

Ingredients:

Basmathi rice-1 cup

Jeera- 2 to 3 teaspoons

Onion-1

Green chillies- 2(finely chopped)

Cinnamon- 1( 1 inch)

Star anise-1

Ginger-a small piece(finely chopped)

Garlic -1(finely chopped)

Corriander leaves - little(finely chopped)

Salt-to taste


Method:

1.Soak rice for 30 minutes.

2.Heat oil in a pan and add jeera.

3.When jeera starts splutter add cinnamon,star anise, green chillies, garlic and ginger(u can add ginger garlic paste also) and fry for few seconds.

4.Add the sliced onions and coriander leaves and saute it for few minutes.

5.Add the soaked rice and fry for few minutes till the water is absorbed.

6.Add the boiled water(one and half cup),salt and cook.(i cook the rice in pressure cooker for 2 whistles).

7.Serve hot with the dal.


Dal

Ingredients:

Tuvar dal-1 cup

Jeera- 2 teaspoon

Onion-1

Tomato-1

Green chillies-2

Curry leaves-few

Mustard -1 teaspoon

Turmeric powder-1 teaspoon

Method:

1.Cook the tuvar dal along with turmeric powder(i cook the dal mushy)

2.Heat oil in a pan and add mustard.

3.When it starts splutter add jeera,currry leaves and green chillies(split lengthwise).

4.Add onion and saute it for few minutes.

5.Add tomatoes and fry for few minutes.

6.Add tuvar dal ,salt and required amount of water.

7.Stir dal within the interval to avoid the sticking of dal to the pan.

Brinjal fry

Ingredients:

Long purple brinjal-3

Onion-1

Curry leaves-few

Jeera-1 teaspoon

Mustard-1 teaspoon

Corriander powder-2 to 3 teaspoon

Chilli powder- 2 teaspoon

Turmeric powder- 1 teaspoon

Salt- to taste

Method:

1. Chop the onion into small pieces.

2.Cut the brinjal in lengthwise and put it in the salt water to avoid the browning of brinjal.

3.Heat oil in the pan and add mustard.

4.When it starts splutter add jeera and curry leaves.

5.Add onion and saute it for few minutes.

6.Add corriander powder, turmeric powder and saute it for few seconds.

7.Add brinjal and fry it for few minutes( if required sprinkle little bit of water).

8.Cover with the lid and cook by stirring it occasionally.

9.When the brinjal is three fourth cooked add chilli powder and salt.

10.Cover with the lid and cook for few minutes.

11.Serve with jeera rice along with the dal.



Try this simple and easy recipe and leave me comments.

Aappam

When i make aappam each time my hubby comments it is like a normal dosa. But when i tried the aappam according to the recipe given below he has given pass mark to the aappam . I am sure u also like this recipe which will certainly comes so soft(athukku naan guarantee).






Ingredients:

Idly rice-1 cup

Raw rice - 1 cup

(u can also use only idly rice-2 cups)

Urad dal-2 tablespoon

Cooked rice-1 cup

Coconut milk-1 cup

Sugar-2 tablespoon

Salt-to taste

Method:

1.Soak the rice and urad dal in the same vessel for 5-6 hours.

2.Grind the soaked items,do not add too much water while grinding.

3.Add little water now and then.Grind the cooked rice along with the soaked rice and urad dal.

4.Clean the grinder using small amount of water and collect the water in the vessel.

5.Heat the water in the vessel by stirring it now and then to semi liquid(kool) consistency.

6.Allow it to cool and mix it with the prepared batter.

7.Allow the batter to ferment.

8.Add sugar,cocnut milk and salt(if the batter is thick add little amount of water,but the batter should not be so thin).

9.Heat aappam chatti or thick non-stick pan and pour the batter in the centre and rotate it in the circular motion to spread the batter around the edges.

10.Cover the pan with the lid and cook one side till the bottom of the aappam turns brown.

11.Serve hot with the vegetable kurma and even sambar also.

Try this recipe and leave me comments.C u again soon with another recipe.

GREEN MOONG DAL DOSA WITH GINGER CHUTNEY

Dosa Ingredients:

Green moong dal - 1 cup

Raw rice - 1/4 cup

Ginger - small piece

Green chillies - 3 to 4

Salt -to taste

Method:

1. Soak green moong dal and raw rice for overnight.

2. Grind the soaked items along with ginger , green chillies and salt (do not add too much water).

3. Heat the tava and season it with onion to avoid the sticking of the dosa to the tava.

4. Spread the batter in circular way and sprinkle oil on the top and corners of dosa.

5.When the bottom of dosa becomes brown , flip the dosa and cook the otherside for few minutes.

6.Serve dosa with ginger chutney.


Chutney Ingredients:

Ginger - 1 inch piece(finely chopped)

Urad dal - 2 teaspoon

Channa dal(kadalai paruppu)- 1 teaspoon

curry leaves -10

Red chilly -2

Coconut gratings - 1 tablespoon

Tamarind- small piece

Oil - 1tbspn

Salt - to taste

Method:

1. Heat oil in a pan and fry dals,ginger and red chillies.

2.Cool it down.

3.Grind the fried items along with coconut,curry leaves,tamarind and salt.

4.Season the chutney with mustard seeds and serve with dosas.


Try out this Andhra recipe and leave me comments.

Rava kesari

"HAPPY TAMIL NEW YEAR" to all of u

This is the first day of my blog. So i am starting with a sweet-rava kesari.






Ingredients :

Rava-1 cup

Sugar-1 cup

Ghee-4 tbspn

Cashewnuts-5 to 6 nos

Raisins-10

Water-2 cups

Kesari color-a pinch

Preparation:

1.Fry the rava in 2 tbspn ghee and kept aside.

2.Heat ghee in a pan and fry cashewnuts and raisins.

3.Add 2 cups of water,a pinch of color and bring it to boil.

4.Now add the rava and stir it.

5.After the rava is cooked,add sugar and stir it.


Try this recipe and leave me comments. C u again soon.