Recipes coming soon!!! :)
Monday, August 8
Friday, August 5
That's called a perfect dinner when you are soo hungry!!! Garma garam makhan roti, Jeera chawal and the one and only Healthy Rajma..ohh Heaven for me... :) . Let's look into the recipe one by one.
Take 1 cup rajma soaked for 4hrs then cooked until soft. Grind together 1onion, 2 green chillies, 2 tomatoes, 1tsp ginger garlic paste, 2 strands coriander leaves, 1clove, 1 elachi, 1 cinnamon stick.
Heat 1tbsp butter/oil add the grinded paste and fry till oil oozes out. Now add a dash of turmeric, 1tbsp rajma masala/kithenking masala, 1 tsp jeera powder. Fry for some 20 seconds. Now add the cooked rajma, salt and 1/2 cup of water. Cook for 10 mins on a low to medium flame. Garnish with some fresh coriander leaves and Done!
Heat 1 tbsp butter/oil add bay leaves, 2 cloves, 2 elachi pods and 1 inch cinnamon stick. Fry for a second and then add 1 onion and 2 green chillies thinly sliced. Fry till onions are translucent. Now add 2 tsp roasted jeera powder fry and finally add 1 cup cooked rice and salt. Mix well and its ready. Whenever we have leftover plain rice we can make this rice and can have it with some raita or plain curd.
Tuesday, July 26
Again a healthy start for a bright week with soft softier idlies. Actually there is a secret behind my recipe ;) as i bought a new wet grinder yesterday i can't wait to start and so right away prepared Idlies. This time i used idly rice instead of using idly rava. I normally make idlies with idly rava but here in Coimbatore Idly rice is sold widely. So for a change i made idlies with the Idly rice. This is the first time i used this rice and it came out very very well :) .
Whole urad dal or split - 1 cup
Idly rice - 2 cup
normal ricee - 1/2 cup
salt - as required
Soak urad dal and rice separately for 3- 4 hours. Grind it to a smooth paste adding water in between. The batter should be medium not too thick and not too thin. Take out in a big bowl as it ferment and raise. Keep aside for overnight or atleast 7 hrs .Check if the batter raise. Now add salt ans mix well. Grease the idly plates, pour the batter in the idly plates ans cook for 8-10 mins or until done. Serve with peanut chutney .
Note: I usually soak dal and rice in the afternoon and at night like before 9:00 grind the batter and leave the batter overnight to ferment. The next morning the batter raises and is ready to make idly, dosa, utappam. :)
I felt my weekend should be special and made a healthy brunch with mooli (white radish) as my main ingredient. Am not that fond of these pungent sweet radishes but when i read of their nutritional benefits i thought i must add to my menu as they are a very good source of vitamin C. Dieters can benefit greatly from radishes, as they are low in calories, cholesterol and fat. They also contain a lot of roughage and contain a lot of water.
So i made mooli paratha for my weekend brunch :) . Lets go through the ingredients and the method of this recipe.
Whole wheat atta - 2cups
water - 1/2 cup
White radishes - medium 3 no.
potato - 1 small boiled & mashed
green chillies - 2 finely chopped
kitchen king masala ,
or any garam masala - 2 tsp
kassori methi - 2 tbsp
coriander leaves- 2 tbsp
salt - as required
turmeric - a pinch
Knead the atta and keep aside. Grate the radishes and keep aside for 10 mins .Squeeze the grated radish, drain the water and put it in a mixing bowl add the remaining ingredients, mix well .
Take a lemon sized ball of the kneaded atta and roll onto a medium size and add a spoon of mooli mixture, close from all the ends dust with flour and roll again to an average paratha size.
Heat pan put the rolled paratha fry both the sides adding butter in between until you see some roasted spots on your paratha. Done!!!
Friday, July 22
Hello All!! I know its been long long time almost a couple of years i have blogged and now am back with my blogging work and want to be a regular bloggie ;) . So as of now am feeling like a newbie to the updated version of blogging world and thought of a slow and steady start...and came with a simple yet Yummy recipe which i often make...
This is a very simple and quick recipe. Lets gothrough the Ingredients.
Any rice preferably Basmati - 1 cup
(potato, carrot, beans, peas, - 1 cup
Butter/oil - 1 tbsp
Cashews - 8-10
Turmeric - a pinch
Salt - as required
Garam masala - 1 tbsp
Jeera powder - 1 tsp
water - 3 cups
Grind to a smooth paste - (1 onion, 1 tomato, elachi, clove, cinnamon - 1 each, coriander leaves, 2-3 green chillies, ginger-garlic paste - 1/2tsp)
Wash the rice, drain and keep aside for 10 mins so that while cooking the grain will be longer.Heat butter/oil in a thick bottemed cooker and add bay leaves cashews and onions, fry till translucent.
Add the paste, turmeric, jeera powder, garam masala fry till oil leaves the edges. Add the veggies and fry for 2- 3 mins and then add 3 cups of water. Cook on high flame till the water boils.
Now add the soaked rice and also add salt, mix well and close with the cooker lid. Take off the whistle. Cook on high face for 5 mins and then simmer for 10 mins and check once in a while till done.
Garma Garam Biryani is Ready!!! Serve hot with any kind Raita. :)