07.4.11

White Pumpkin Kootu Recipe

Ingredients:
750 gms white pumpkin (kadhu) 1/4 tsp turmeric (haldi) powder salt (namak) to taste for masala 1/2 cup coconut (narial) (scraped) 1 tblsp cumin seeds 4 green chillies 1 tsp peppercorns 11/2 tsps. rice (chawal) (chawal) for tempering 1 tsp mustard seeds (raai) 2 red chillies whole 1 tsp black gram split (urad dal) 10-12 curry leaves (kari patta) 2 tblsp sesame seeds (til) 1/4 tsp asafoetida (hing)

How to make white pumpkin kootu:

  • Peel, deseed and cut the pumpkin into small cubes.
  • Grind the masala ingredients to a smooth paste.
  • Cook the pumpkin in 2 cups water, salt and turmeric powder.
  • When half done, add the masala and simmer till it thickens. Stir frequently.
  • Heat oil and temper with the above ingredients.

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07.4.11

Vegetable Nilgiri Korma Recipe

Ingredients:

Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Saltto taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.

How to make vegetable nilgiri korma:

  • Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
  • Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  • Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
  • Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
  • Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
  • Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
  • Sprinkle the garam masala, stir well and serve hot.

07.4.11

Vangi Ani Val Recipe

Ingredients:
11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil
How to make vangi ani val:
  • Boil the drumsticks until they can be easily opened.
  • Drain and set aside.
  • Heat the oil and saute the mustard seeds with the asafoetida.
  • When the seeds start to pop add the onions and fry till golden.
  • Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  • Cook over high heat to dry the water.
  • Remove from heat and add coconut and drumsticks.
  • Stir gently and serve hot.

07.4.11

UNDHIYO RECIPE

Ingredients:
6 – 8 cloves garlic
3 – 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 – 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya
1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 – 2 Green Chillies1-2 Oil to deep fry Salt to taste
How to make undhiyo :
  • Wash, take off and dice potatoes, yam and raw bananas.
  • Wash brinjals and slit them into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander.
  • Mix all the muthiya ingredients except oil and prepare a firm dough.
  • Divide into small portions and shape each into one-inch long half-inch thick rolls.
  • Deep fry in hot oil, remove and keep aside.
  • String beans and cut into one-inch long pieces.
  • Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
  • When mustard seeds crackle mix in ground masala and broad beans.
  • Put the rest of the vegetables in layers one on top of the other.
  • Sprinkle salt and turmeric powder.
  • Stir fry for five minutes on high flame heat.
  • Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
  • Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
  • Shake the vegetables occasionally but do not use a spoon to stir.
  • Serve hot decorated with scraped coconut.

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07.4.11

Tomato Coconut Soup Recipe

Ingredients:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste
How to make tomato and coconut soup :
  • Cut the coconut into small pieces.
  • Wash , take off the stem and de-seed the green chillies.
  • Heat up the oil over a medium heat up and mix in the mustard seeds.
  • As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
  • Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
  • Take off from heat up and allow to cool slightly.
  • Mix in the soup in a blender until smooth.
  • Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
  • Take off from heat up and serve hot.

07.2.11

Sri Lankan Chicken Curry Recipe

Ingredients:
30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice
How to make sri lankan chicken curry:
  • Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
  • Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
  • Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

07.2.11

South Indian Chutney Recipe

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard
How to make south indian chutney:
  • Fry dal and green chillies until light brown.
  • Grind coconut, fried dal and green chillies finely.
  • Add salt and fried whole mustard in 2 teaspoons of ghee.
  • Serve with Dosa. Sufficient for 12 to 14 persons.

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07.2.11

Parippu Payasam Recipe

Ingredients:
250 gms Parippu (Green gram dal)
Coconut milk from 2 coconuts
250 gms Jaggery
2 tblsp Ghee
handful Cashew nuts, Raisins
How to make parippu payasam:
  • Clean the dal and saute it in ghee till light brown.
  • Boil the fried dal in water till it is cooked.
  • Make a thick solution by heating jaggery with some water .
  • Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
  • Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
  • Finally add the first milk and simmer it for a while.
  • Season it with fried nut, raisins.
  • Stir well and remove from fire immediately

 

07.2.11

Baghare Baigan Recipe

Ingredients:

500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil

How to make baghare baigan:

  • Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.
  • Discard the residue and set aside.
  • Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.
  • Roast the onions on a griddle till they soften and turn light golden brown.
  • Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.
  • Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.
  • Mix in the tamaind water.
  • Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
  • Heat oil, add the curry leaves and saute for a few minutes.
  • Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
  • Add little water, cover and cook on medium heat, stirring occasionally but very gently.
  • Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
  • Serve hot with rice or parathas.

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07.2.11

Masaledar Nariyal Lauki

Ingredients:

1″ ginger(adrak)

3 tblsp onions chopped
1 cup coconut (narial) scraped
1″ cinnamon (dalchini)
a pinch asafoetida (hing)
8-10 peppercorns (kali mirch)
2 tblsp oil
1 1/2 tblsp tamarind (imli) pulp
4 – 6 cloves
3 red chillies whole
1 tsp turmeric (haldi) powder
1 tsp mustard seeds (rai)
8 – 10 curry leaves
2 tblsp coriander seeds
1 tblsp cumin seeds (jeera)
1 medium size bottle gourd (lauki,doodhi)
salt (namak) to taste
How to make masaledar nariyal lauki:
  • Take off and wash lauki. Cut into 3/4 ” cubes.
  • Dry roast coriander and cumin seeds.
  • Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tblsp of scraped coconut for garnish.). Keep the paste aside.
  • Heat up oil in a pan.
  • Mix in asafoetida and mustard seeds.
  • Once they begin to crackle, mix in curry leaves and cut onions.
  • Stir fry for two minutes and mix in lauki.
  • Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
  • Dissolve tamarind pulp in water if it is too thick.
  • Mix in to the gravy. Add salt and mix well.
  • Serve hot decorated with grated coconut.