mushroom

Spicy Mushroom Masala

1:00 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Button mushroom - 10
  • Onion -1
  • Tomato - 1
  • Capsicum -1
  • Ginger-garlic paste - 1 tsp
  • Chilli powder/Sambar powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - pinch
  • Garam masala - 1/2 tsp
  • Fennel seeds - 1 tsp
  • Salt as required
  • Milk - 1/2 cup

Method:

  • Chop mushroom into big pieces. Grind tomato into fine paste. Cube onion and capsicum(big pieces).
  • In a pan, heat oil and add fennel seeds, then add onion and ginger-garlic paste. Saute this for 2 minutes and add capsicum and tomato paste. Saute this for 2 more minutes.
  • Now add sambar powder, turmeric powder, garam masala, coriander powder, and salt, saute this and add mushroom. Mix mushroom nicely with the masala and sprinkle some water.
  • Close the pan with a lid and let it cook for 7 to 10 minutes.
  • Finally switch off the stove and mix milk with the gravy.
  • Serve hot with naan, roti, or any fried rice.

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green peas,

Mutter Paneer

9:04 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Paneer - 250 gms
  • Peas - 100 gms
  • Onion - 1
  • Tomato - 1
  • Garlic-ginger paste - 1 tsp
  • Coriander powder - 1 tsp
  • Chilli powder/Sambar powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Water - 1 cup
  • Salt as required
  • Milk/Fresh cream - 2 tbsp
  • Chopped coriander leaves for garnish
Method
  • Chop and grind onion and tomato separately. Keep it aside.
  • Cube paneer and stir fry it in hot oil. Keep it aside. Cook peas in cooker for one whistle
  • Heat 2 tsp of oil in pan and add onion paste, saute until it becomes light brown, then add tomato paste, ginger-garlic paste, saute this for 2 minutes.
  • Then add turmeric powder, coriander powder, garam masala, chilli powder, saute this for few minutes until oil separates. Now peas, water, and salt. Cook this for 2 more minutes. Finally add paneer and cook till the gravy thickens.
  • Switch off the stove and add milk and coriander leaves.
  • Serve hot with naan, roti, or fried rice.

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Drumstick leaves,

Murungai Keerai Rasam/ Drumstick leaves rasam

7:20 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Drumstick leaves - 1 cup
  • Tamarind - lemon size
  • Pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Red chilli - 1
  • Garlic pods - 2
  • Tomato - 1
  • Turmeric powder - 1 tsp
  • Salt as required
  • Coriander leaves for garnishing
  • Mustard seeds - 1 tsp
  • Curry leaves - little

Method:

  • Boil drumstick leaves in 1 cup water for 10 minutes. Keep this aside.
  • Extract juice from tamarind. Grind pepper, tomato, cumin seeds, red chilli, coriander seeds, and garlic pods Coarsely.
  • In a pan, add oil and mustard seeds, when it start spluttering add curry leaves, then tamarind juice, now add ground paste, drumstick leaves along with cooked water, turmeric powder and salt.
  • When the rasam start boiling, garnish with coriander leaves and serve hot with rice and curry of your choice.

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Tamarind

Puliyotharai/Tamarind rice

5:55 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Tamarind - 150gm
  • Mustard seeds - 1 tsp
  • Sesame oil - 1/2 cup
  • Channa dal - 5 tsp
  • Red chilli - 5
  • Curry leaves - 3 tsp
  • Asafoetida - 1 tsp
  • Groundnuts - 1 cup
  • Salt as required
  • Cooked rice - 2 cups (cook rice with required salt)
Dry roast and Grind
  • Red chilli - 20
  • Channa dal - 5 tsp
  • Curry leaves - 3 tsp
  • Fenugreek seeds- 2 tsp

Method:
  • Soak tamarind in 2 cups of water for 2 hours. Grind this tamarind along with soaked water into thick paste. Filter this paste to remove any tamarind seeds.
  • Grind the dry roasted item and keep it aside.
  • In a pan, add the tamarind water, when it starts boiling add the ground paste. Cook this in medium flame for 20 to 25 minutes until the tamarind paste thicken.
  • Now in another pan, add oil, then mustard seeds, when it starts spluttering, add curry leaves, channa dal, red chilli, groundnuts, and asafoetida.
  • Add this seasoning to the thick tamarind paste and store this puliyotharai in airtight container.
  • Take required tamarind paste and mix it with cooked rice.
  • Serve this rice with appalam or vathal.

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Cheese,

Cheese Pakoda

2:00 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Grated cheese - 1/2 cup
  • Maida - 1/2 cup
  • Gram flour - 1/2 cup
  • Rice flour/ Rava - 2 tsp
  • Salt as required
  • Onion - 1
  • Green chilli - 2
  • Chopped ginger - 1/2 tsp
  • Oil for frying
Method:
  • In a bowl, mix cheese, maida, gram flour, rice flour, chopped onion and chilli, ginger, and salt. 
  • Knead it with water in vada consistency.
  • Pinch it little and fry it in hot oil.
  • Serve hot with tea or coffee.

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Oats,

Oats Sweet Pongal

2:41 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Oats - 1 cup
  • Moong dal - 1/2 cup
  • Jaggery - 1 cup
  • Cardamon powder - 1/2 tsp
  • Cashew - 10
  • Raisins - 10
  • Ghee - 1 tsp
Method:
  • In a pan, add jaggery and 1.5 cup water, let it boil. Switch off stove and filter jaggery. Keep this aside.
  • Roast cashew and raisins in ghee. Keep this aside.
  • Dry roast moong dal and cook it along with water in cooker for 3 whistles. Now add oats and cardamon powder to cooked moong dal and add jaggery water, cook this for one whistle. 
  • Finally add  cashews and raisins.

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Ragi

Ragi Pakoda

11:02 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Ragi flour/Millets - 1 cup
  • Finely chopped onion - 1/2 cup
  • Chopped green chilli - 1 tsp
  • Chopped ginger - 1/2 tsp
  • Hing - a pinch
  • Salt as required
  • Water for kneading
  • Oil for frying
Method:
  • In a bowl, mix ragi, onion, chilli, ginger, hing, and salt. Now add water slowly and make a little loose dough.
  • Heat oil in a pan, pinch little dough and fry it in the oil.
  • Serve hot.

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macaroni,

Cheese Macaroni with White Sauce/ Baked Macaroni with White Sauce

10:48 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Macaroni - 250 gms
  • Cheese - 2 slices
  • Butter - 1 tsp
  • White sauce - 1 cup
  • Salt as required
Method 1:
  • Heat water in a pan, when it starts boiling add macaroni, little olive oil and little salt(because white sauce contains salt).
  • Macaroni takes 4 to 5 minutes to cook, don't mash it. Sieve macaroni and keep it aside.
  • In a pan, add butter, cheese and white sauce. Saute this for few minutes and add macaroni, toss macaroni well so that it get mixed with all the ingredients.
  • Serve hot.
Method 2:
  • Heat water in a pan, when it starts boiling add macaroni, little olive oil and little salt(because white sauce contains salt).
  • Macaroni takes 4 to 5 minutes to cook, don't mash it. Sieve macaroni and keep it aside.
  • In a microwave safe bowl, add macaroni and white sauce, top this with cheese. Microwave this for 5 minutes.
  • Serve hot.
Note: If white sauce is too thick, add very little warm water.

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Milk

Masala Pal/ Masala Milk

11:16 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Milk - 2 cup
  • Cinnamon - 1
  • Cardamon - 1
  • Almonds - 10
  • Saffron - pinch
  • Clove - 2
  • Sugar or Palm candy (panakarkandu) - 2 tsp or as required
Method:
  • Soak almonds in warm water for 15 minutes. Then, remove skin and grind almonds into paste. 
  • Boil milk and add cinnamon, cardamon and clove. When the milk start thickening add almond paste, saffron, and palm candy. 
  • Remove from heat and serve it.

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Beans,

Baked Vegetable in Tomato Cheese sauce

2:05 PM Chandra Karthikeyan 0 Comments

I cooked this recipe in microwave oven. I am going to send this recipe to Manjula's Sep'12 Contest
Ingredients:
For Baked Vegetable:

  • Carrot - 2
  • French beans - 10
  • Cauliflower florets - 10
  • Potato - 2
  • Capsicum - 1
  • Grated paneer - 1/2 cup
  • Salt as required

For Tomato Cheese Sauce:

  • Tomato - 3
  • Green chilli - 2
  • Red chilli - 2
  • Cheese - 2 slices
  • Butter - 1 tbsp

Method:
Sauce:
  • Heat butter in a pan and add chopped tomato, green chilli, red chilli, and cheese. Cook this sauce in medium flame. Stir it continuously until a paste is formed
  • Sauce is ready now, keep this aside. You can even store and refrigerate this sauce for later use.

Baked Vegetable:

  • Except capsicum, chop all the vegetable into big pieces. Immerse cauliflower florets in warm water for 5 minutes. Steam all the vegetables for 5 minutes in steamer or idli cooker. 
  • Chop capsicum in circles.
  • Now in a microwave safe bowl add the steamed vegetables, salt and sauce, mix it well without breaking vegetables. Top it with grated paneer and capsicum.
  • Microwave the baked vegetable for 5 minutes. Serve hot.

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all purpose flour,

White sauce for Pasta

11:07 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Milk - 3 cup
  • All purpose flour/ maida - 1 cup
  • Butter - 1 tbsp
  • Pepper powder - 1 tsp
  • Salt as required
Method:
  • In a pan, heat butter and add maida, saute until some nice smell comes out, take care not to burn it.
  • Add milk to maida little-by-little and stir it continuously to avoid lumps, now add pepper powder and salt.
  • Stir until the sauce become little thick, you can refrigerate this in airtight container.
  • Before using this sauce, if it is thick add little warm water and use it.

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Paneer

Paneer Coconut Gravy

9:00 AM Chandra Karthikeyan 0 Comments

Ingredient:
  • Paneer - 250 gm
  • Onion - 1
  • Tomato - 1
  • Thick coconut milk - 1.5 cup
  • Green chilli - 2
  • Cumin seeds - 1 tsp
  • Fennel seeds - 2 tsp
  • Ginger-garlic paste - 1 tsp
  • Salt as required
Method:
  • Cube paneer and roast it in butter or ghee. Keep this aside.
  • Chop onion and tomato. Keep this aside. Grind green chilli, 1 tsp fennel seeds, and cumin seeds into paste
  • Heat oil in a pan, add 1 tsp fennel seeds, onion, ginger-garlic paste and tomato. Saute it for 2 minutes.
  • Now add coconut milk and ground paste, when it starts boiling add cubed paneer. Heat this gravy for 2 more minutes in medium flame. 
  • Serve this gravy with fried rice, roti, or naan.

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macaroni

Macaroni Payasam

10:22 AM Chandra Karthikeyan 0 Comments

Ingredient:
  • Macaroni or any other pasta - 200 gm
  • Milk - 1 cup
  • Thick coconut milk - 1 cup
  • Sugar - 10 tbsp or according to your taste
  • Saffron - little
  • Elachi powder - a pinch
Method:
  • In boiling water, add macaroni and cook it for 5 minutes. Take care not to mash it while cooking. Filter water and run cold water over macaroni. Keep this aside.
  • Boil milk, when it start boiling add coconut milk, elachi powder, saffron, and sugar. After 2 minutes add the macaroni and reduce the flame. Cook this payasam for 10 more minutes in low flame.
  • Serve this yummy payasam, your children will love it.

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Banana stem,

Vazhaithandu Poriyal/Banana Stem Poriyal

11:23 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Banana stem/Vazhaithandu - 15cm one piece
  • Turmeric powder - 1/2 tsp
  • Salt as required
  • Onion - 1
  • Green chilli - 1
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Grated coconut - 2 tsp
  • Chopped coriander leaves - little
Method:
  • Remove the outer cover and slice the stem into disks. While slicing remove the fiber with your fingers. Chop the stem disks into pieces.
  • Pressure cook chopped stem pieces with salt, turmeric powder and 1/2 tumbler water for 2 whistles.
  • Heat oil in a pan, add mustard seeds and curry leaves, then add chopped onion and green chilli, saute it for 2 minutes, then add cooked stem along with water. When the water is almost dried add coconut and coriander leaves. Remove from heat.
  • Serve this with rice and kulambu of your choice.

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Moong Dhall

Moong dal Pakoda

9:30 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Moong dal - 1 cup
  • Finely chopped onion - 1/2 cup
  • Finely chopped ginger and green chilli- each 1 tsp
  • Hing - pinch
  • Chopped coriander leaves - 1/4 cup
  • Salt as required
  • Oil for frying
Method:
  • Soak moong dal in water for four hours, then coarsely grind it.
  • Except oil, mix all the ingredient with the dal. Mix it in vada consistency, add water only if required.
  • Heat oil in a pan(medium flame), pinch small balls from the mixture and fry it in oil.
  • Your pakoda is ready to serve.

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Bitter gourd

Theeyal/Pavakai Theeyal

9:30 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Pavakkai/Bitter gourd - 1 or Podi pavakkai - 10
  • Pearl onion - 15
  • Tamarind - lemon size
  • Turmeric powder - 1 tsp
  • Grated coconut - 1 cup
  • Chilli powder/sambar powder - 1 tsp
  • Coriander powder - 1 tsp
  • Red chilli - 2
  • Fenugreek powder - 1/4 tsp
  • Hing - pinch
  • Black pepper - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Salt as required
  • Coconut oil - 2 tsp
Method:
  • Slice and soak pavakkai in water for 10 minutes. In a pan, dry roast grated coconut, 5 pearl onion, coriander powder, sambar powder, fenugreek powder, cumin seeds,and pepper. Grind all the roasted ingredient with little water.
  • Extract juice from tamarind. 
  • In a pan, heat coconut oil and add mustard seeds and curry leaves, then add rest of pearl onion, turmeric powder and pavakkai, saute it for few minutes and add tamarind juice.
  • When it starts boiling, add ground paste, hing and salt. Let it boil for 10 minutes on medium flame.
  • Serve it with rice, appalam, and curry of your choice.

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rice,

Bisibelabath/Sambar sadam

11:11 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Rice - 1 cup
  • Toor dal - 1/2 cup
  • Tamarind - lemon size
  • Chopped potato, carrot and beans - 1 cup (chop it little bigger)
  • Peas - 1/4 cup
  • Tomato - 1
  • Pearl onion - 10
  • Curry leaves- few
  • Mustard seeds - 1 tsp
  • Hing - pinch
Masala for grinding:
  • Dry coconut - 3 pieces
  • Red chilli - 7
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Cinnamon, cardamon, and clove - each one piece
  • Coriander seeds - 1 tsp
  • Khus khus - 1 tsp
  • Fennel seeds - 1tsp
Method:
  • Grind coconut and keep it aside. Heat one tsp of oil in a pan and add everything under masala for grinding except coconut. Saute it nicely until it becomes slight brown, finally add coconut and saute for 1 minute. Grind this masala  and keep it aside.
  • Pressure cook dal with cup of water and hing. Cook dal nicely until it get mashed. Cook rice until four whistles, keep this aside. Extract juice from tamarind.
  • In a pan, heat oil and add mustard seeds and curry leaves, then add chopped onion and tomato, saute it nicely, now add chopped vegetables, and finally tamarind juice, when it starts boiling add cooked dal and rice along with the ground masala and salt. Add two cups of water and cook this in the medium flame for 10 - 15 minutes.
  • Your bisibelabath is ready to serve with appalam, chips, or potato fry.

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noodles

Vegetable hakka noodles

10:49 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Noodles - 1 pack
  • Lengthwise chopped capsicum, carrot and cabbage - each 1/2 cup
  • Chopped spring onion - 1/4 cup
  • Lengthwise finely chopped ginger - 1/2 tsp
  • Tomato-chilli sauce - 1 tsp
  • Salt as required
  • Butter - 2 tsp
  • Olive oil - 1 tsp
Method:
  • Boil noodles in hot water for 3 to 4 minutes. Filter water and run cold water on noodles, add olive oil over noodles as it keep the noodles from becoming sticky.
  • Now in a pan, add butter, then ginger and spring onion, saute it for few minutes, now add chopped vegetables, mix it nicely. 
  • Then add salt and tomato sauce, finally noodles, toss noodles nicely so that it get mixed well with the vegetables.
  • Serve hot, children will definitely like it.

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Ragi

Ragi Roti

7:45 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Ragi/Millet - 1 cup
  • Wheat flour - 1/4 cup
  • Salt as required
  • Water for kneading dough
Method:
  • Mix everything except water, add water little-by-little and knead everything into soft dough.
  • Now make small balls from the dough and roll it in the form of circle.
  • In a hot tawa, cook ragi roti on both sides. 
  • Serve this with any gravy or raita of your choice.

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Paneer

Shahi Paneer

10:39 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Cubed paneer - 1 cup
  • Tomato - 2
  • Onion - 1
  • Cashews - 10
  • Ginger - small piece
  • Green chilli - 2
  • Milk - 1/2 cup
  • Chilli powder - 1 tbsp
  • Garam masala powder - 1/2 tbsp
  • Cardamon - 2
  • Salt as required
  • Ghee - 3 tsp

Method:
  • Immerse paneer in hot water and soak cashew in warm milk for 10 minutes.
  • Cube onion and tomato. Chop green chilli and ginger finely. Heat ghee in a pan and add onion, ginger, chilli, and tomato. Saute it nicely. Meanwhile grind soaked cashew into paste.
  • Now add chilli powder, garam masala powder, cardamon, milk and salt, when it start boiling add the paneer cubes and cashew paste. Mix it nicely.
  • Serve this shahi paneer with roti or naan.

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Apple

Apple Rasam

12:08 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Grated apple - 1 cup
  • Tomato - 1 
  • Tamarind - lemon size
  • Pepper- 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Garlic pods - 1
  • Red chilli - 1
  • Salt as required
  • Turmeric powder - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Fenugreek seeds - 1/2 tsp
  • Coriander leaves - few
Method:
  • Extract juice from tamarind. Grind pepper, cumin, coriander seeds, garlic pod, and red chilli into paste. Cut tomato into small pieces.
  • In a pan, add oil and heat it, now add mustard seeds, fenugreek seeds, and curry leaves. Immediately add the tamarind juice, chopped tomato, ground paste, turmeric powder, grated apple, and salt.
  • When the rasam starts boiling, add coriander leaves and remove from heat.
  • Serve this rasam with rice and any poriyal.

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Broccoli

Broccoli Soup

10:59 AM Chandra Karthikeyan 0 Comments

Ingredients:

  • Broccoli florets - 1 cup
  • Onion - 1
  • Garlic pods - 3
  • Pepper powder - 1 tbsp
  • Salt as required
  • Milk - 1/4 cup

Method:

  • Pressure cook broccoli, onion and garlic with very little water.
  • Now grind pressure-cooked ingredients along with milk.
  • In a pan, heat the ground soup with pepper and salt for 2 to 3 minutes.
  • Serve it hot with bread sticks.

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