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Showing posts from February 26, 2009

Vendaikkai Puli Kolambu

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Vendaikkai Puli Kolambu

Ingredients
Serving Size:4

10 nos vendakkai quartered
1/2 cup tamarind juice
2 tomato quartered
2 medium onions chopped
2tsp chilli powder
3 cloves garlic crushed
1/4tsp turmeric powder
1/2 cup coconut powder grind into paste with 2tbsp warm water
few curry leaves
Salt to taste
1/2tsp mustard seeds
1/4tsp fenugreek
1/2tsp cumin seed
Oil as required

Preparation Methods:

Heat a non-stick pan and fry the vendakkai with 2tbsp oil utill the stickness of the it are removed and keep aside. On the same pan add another 2tbsp oil and splutter mustard seeds followed by fenugreek seeds and cumin seeds and curry leaves.Add onion, garlic and ladies finger and fry well.Then pour in the tamarind juice followed by chilli powder, turmeric powder and required salt and cook well.Mean well add the tomatoes to the coconut paste and grind. Then pour the mixture and cook til the raw smell of the spice are removed. Adjust the level of salt and remove from flame. Serve hot with steamed white rice..

Egg Curry

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Egg Curry

Ingredients
Serving Size:4

6 eggs
1 larges onion sliced
2 large tomatoes cut into quarters
2 green chillies chopped
2tsp ginger garlic paste
2tsp coriander powder
1tsp chillie powder
1tsp garam masala
1/2tsp turmeric powder
1/2tsp mustard seeds
1/2tsp cumin seeds
few curry leaves
2 cup warm water
Salt to taste
chopped corainder leaves to garnished


Preparation Methods:
Add 2 tbsp of oil to a non-stick pan and fry the chopped onions til slightly golden brown.Remove from flame and put them in a food processor with tomatoes, green chillies into a smooth paste without adding any water.
Coat a non-stick pan with 4 tbsp of the cooking oil and when hot, add mustard seeds. Once it starts to crack add the cumin seeds,curry leaves- then add the ginger and garlic pastes, all the dry spice sand the gridded paste- mix and fry till the oil begins to separate from the masala. Now add 2 cups of warm water to the masala and bring to a boil on a medium flame.When curry starts to boil, break the eggs carefully on…

Methu Vadai

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Methu Vadai

A all time favorite snack item of all. Normally served hot with varieties of chutneys and happens to be my son's daily snack item..and also know as Ulunthu Vadai in Tamil Nadu...

IngredientsServing
Size:5

1 cup urad dal
1 cup of finely chopped onions
2 green chillis finely minced
few curry leave chopped finely
1/2 cup finely chopped coriander leaves
Coriander leaves - 3 to 4 sprigs
a pinch hing powder
Salt and pepper to taste
Peanut oil for deep frying

Preparation Methods:
Soak Urad dhal for 2 hours in water and rinse it really well. Then grind the soaked dhal into a smooth batter trying not to add too much water or it will drinking too much oil while deep frying so be careful while grinding the batter.

Add finely chopped onion, green chilies, curry leaves, coriander leaves, hing powder and enough pepper salt to the gridded ural dhal batter.

Mix the all and let it sit for 20 minutes.Wet your palm with little water or use a plastic sheet. Take a small amount of batter in your left pal…

Fried Vegetable Servai (Fried Vegetable Rice Noddles)

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Fried Vegetable Servai (Fried Vegetable Rice Noodles)

Ingredients
Serving Size:4

1 cup home-made rice servai
1 cup chopped cabbage
1 cup shredded carrots
1 onion sliced finely
1 green chillie chopped
2 cloves garlic minced finely
1tsp mustard seeds
1tsp uraldhal
1tsp gramamasala
1/2tsp turmeric powder
few curry leaves
salt and pepper to taste
Coriander leaves for granish

Preparation Methods:
Coat a non- stick wok with 3tbsp oil and. Once it's heated add the mustard seeds-as it starts to crack add the urual dhal ,minced garlic and sliced onions and green chilies.Stir fry til the onion are cooked then add the chopped cabbage and shredded carrots with grama masala and tumeric powder.
Fry til the raw smell from the spice powder are gone. Now add the rice servai and mixed well .Remove from flame and garinsh with chopped coriander leaves.


Home-made Servai (Rice Noddles)

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Home -Made Servia (Rice Noddles)

Well this is a noddle recipe which is prepare from scrape...all you need for this particular recipe is rice soak for 5 hours and grind into a smooth batter just like we do for dosai preparation....I lear this while on my tripe to India from my mother-in-law...glad to share the recipe with you guys...it is also known as Sandagai...I'm not that sure of the spelling so if it spelled wrongly please kindly inform me..

Ingredients
Serving Size:4

2 cups raw rice
1 cup peanut oil

Preparation Methods:

Soak the raw rice for about 5 hours and then risen them really very well. Grind the raw rice into a smooth batter just like we prepare for iddly or dosai.

Heat a large non-stick wok and add 1 cup of peanut oil. Once heated pour the batter into and stir continuously careful not to burn the batter.

The stir batter should be in the consistence as shown above and should not stick to the pan at all.

Remove it from the wok and roll them into small balls and steam them for 15…