Sunday, September 30, 2012

Kanjipuram Idli









                                                                                                                                                                                                       

.
 Kanjipuram Idli

Ingredients
Idly Rice – ½  cup (100 gram)
Raw rice (pacharisi) – ½ cup

Urad dal – 1/2  cup (100 gram)
Fenugreek seed (Methi) – ½  tsp
Baking soda – 1 pinch
Salt – to taste

Tempering:
Ghee – 1 tbspn
Mustard seeds – ½ tspn
Cumin seeds – 1 tspn
Curry leaves – few
Soaked channa dhal  - 2 tbspn
Coarsely ground pepper powder – ½ tspn
Cashew pieces – 2 tspn
Grated ginger – 1 tspn
Chopped Coconut pieces – 1 tbspn
Chopped Green chilli – 1 no
Oil or Ghee  - for greasing


 Method
Wash and soak urad dal, fenugreek and rice, each separately in water for 4 to 5 hours or overnight.
Grind urad dal first and fenugreek into smooth paste and keep aside.
Now, grund rice into coarse paste, and then mix it well with the urad dal paste.
Leave it to ferment for next 8 hours.
Once the batter is fermented, add salt and baking soda and mix well.
Temper it with the above said ingredients and add it to idli batter.
Grease the ildi pan with oil or ghee and pour the better, steam cook for 10 min.

                                                                                                                                                                                                                                                        





 Serve hot with, sambar / coriander chutney / tomato chutney / fish curry / mutton kurma / idly podi / cashew kheer.

Linking to Priya's Healthy diet - steamed foods Host by Me .


and Nithu;s Healthy food for healthy kids  combo meal hosted by Nivedhanan
Anu's South Indian Series  Hosted by Spicy Treat






Saturday, September 29, 2012

MIni Idli Sambar



Mini Idli Sambar

Ingredients
Idiy Rice – 1 cup (200 gram)
Urad dal – ¼  cup (50 gram)
Fenugreek seed (Methi) – ½  tsp
Baking soda – 1 pinch
Salt – to taste




Method
Wash, Soak urad dal and fenugreek and rice separately  in water for  4 to 5 hours  or overnight.
First grind separately urad dal and fenugreek smooth paste keep aside and next rice, grind in to coarse paste, then mix it well. Leave ferment for 8 hours





Once the batter is fermented Add salt and baking soda and mix well.
Grease the mini ildy pan with oil or ghee and pour the better, steam cook for 10 min.
Serve hot with, sambar, coriander chutney, tomato chutney fish curry, mutton kurma,idly podi of cashew kheer.
Kids like this mini idli’s








Linking to Priya's Healthy diet - steamed foods Host by Me .

Small Pearl Onion (sambar vadai) 



Vada Bread



and Nithu;s Healthy food for healthy kids  combo meal hosted by Nivedhanan

Wednesday, September 26, 2012

Prawn Spegatti with Oregano and Paparika

Spaghetti is pasta, all age groups like this dish. It is an Italian food and Filipinos favourite dish also, they are prefer to make with beef.This quick recipe for Breakfast and dinner






Prawn Spaghetti


Ingredients

1.       Spaghetti   - 200 gram
2.       Prawns      (Cleaned and deveined)  – 100 gram
3.       Del monte tomato paste – 4 tspn
4.       Chopped Onion, medium – 1
5.       Spring onion - 2 springs (chopped)
6.       Whole red chili – 3  (coarsely ground)
7.       chopped carrot,beans,capsicum – each 1 tspn
7.       Oregano -  to taste (1/2 tspn)
8.       Paprika – to taste (1/4 tspn)
8.       Chopped Garlic  - 3 cloves
9.       Sugar – 1 pinch
10 .    Oil + butter – 4tspn






Method

1.Break  the Spaghetti to desired size.  
Add enough water.   Add ½ tspn salt,  ½ tspn oil to Spaghetti  and cook.
2. In a wide pan, heat  butter+ oil
3. Add  the suger,Chopped the spring onion ,onion, garlic.   sauté for two minutes.





4 .  Add the Prawns, whole red chilli , salt, ,  carrot,beans,capsicum,  ,oregano and  paprika. Stir well and keep the flame low and  cook for two minutes
5. Add Del Monte tomato paste stir well and  cook for five minutes in low flame.


You can substitute other vegetables, chicken, mutton or beef. 

Kids like this spaghetti much and delicious for party.  We can prepare more varities with cheese, egg,chicken, mutton,beef,vegetable etc


Saturday, September 22, 2012

Butter Chicken


Butter Chicken


Serves –  3
Preparation Time: 15 minutes
Cooking time : 20 minutes


Ingredients

For marinate
Boneless Chicken  - 250 grams
Kashmir Red Chili Powder - 1/2 tspn
Salt - 1/2 tspn
Ginger Garlic paste - 1/2 tspn
Egg white - 1
Maida - 1 tbspn
cornflour powder - 1 tbspn
oil - for frying

For Tempering - 1
Butter + Oil - 1 tbspn
Chopped Spring Onion - 3 tbspn
Kashmir Red Chili Powder - 1 tspn
Del Monte Tomato Paste  - 2 tbspn 
Ripe Tomato medium  - 2 nos
Roasted Cashew nut - 50 gram
Roasted Cumin powder - 1 tspn
Dry kasuri methi (methi leaves) – 1 tbspn
salt - 1/2 tspn
sugar - 1 pinch
Nestle Cream - 1/2 tin

For Tempering - 2
Butter - 50 gram
chopped green chili -2 nos
chopped coriander leaves - hand full

For Garnishing

Capsicum 




Method
1. Marinate the chicken with the above masalas keep aside for 10 minutes and fry it

2. Grind Tomato along with cashew nut in a mixie

3. In a wide pan heat butter +oil and add Spring onion fry for 2 minutes.


4. Add ground tomato+cashew nut, Del Monte tomato paste,salt,kashmiri red chili powder,cumin powder,sugar, methi leaves, nestle cream Boil for 5 minutes, and keep the flame medium heat and add enough water, boil for 10 minutes.


5. After 10 min boiling, the raw smell goes away then add the fried chicken pieces.

6. Finally temper the above said Tempering - 2 and add it to chicken. 
It is a rich gravy ,  suitable for Naan , parotta, Fried rice.

Linking to Del Monte and worldfoody.

Tuesday, September 18, 2012

Pumpkin Bitter Gourd Sambar

Pumpkin bitter gourd sambar

Linking to magic mingle Two Ingredients Pumpkin and whole red chilli.30 minutes meal mela , Nithu's Healthy food for healthy kids - combo meal for kids.

Serves: 3
Preparation Time : 10 min
Cooking Time: 20 min


For dhal:

Toor dhal + moong dhal - 100 grams
turmeric powder - 1/4 tpsn
big Onion – 1
methi seeds – ½ tspn
tomato – 1
garlic – 3 pods

for cooking the vegetables :  

small onions - 2 ( chopped)
onion big - 1
tomato - 2  (chopped)
pumpkin -  150 gram
bittergourd – 3 slices
carrot – 3 slices
salt to taste
sambar powder - 3 tspn
turmeric powder – ½ tspn
water – 2 cups
tamarind pulp - 3 tbspn

for tempering: 
Oil - ghee - 1  1/2 tbpn
mustard seeds - 1 tspn
whole red chilli – 2 pieces
curry leaves - few
asafetida -  2 pinches

For garnishing
Coriander leaves



Method

1. Wash and cook the dhal in a pressure cooker, mash well and keep it aside.

2. In a wide vessel,  cook all the vegetables with the masala  for 10 minutes.  Add the  tamarind pulp.  Stir well.   Add enough water and  cook for 5 minutes on low heat.

3.Finally,  add the mashed dhal and stir well.  Heat on medium heat for 3 minutes. 

4. Heat a vessel.  Temper the above said ingredients and add it to sambar.   Stir well .  serve it hot with Plain rice.

Sambar goes well with plain rice, idlies, dosais and vadais.   It can be prepared in different variations and the taste differs as per the different methods.