May 29, 2013

Coconut Ginger Chutney

I do not know many chutney varieties except for the most common ones like coconut chutney or coriander chutney. This one is a new variety coconut ginger chutney. I learnt this one from my mom. It has a very special taste because of ginger. Check out this recipe.

May 22, 2013

Pumpkin Dosa/ Pusanikai Dosa

This recipe is one more to the addition of variety of dosas. Check the recipe index to see the collection of dosas.
Pusinikai dosa or Pumpkin dosa is very soft and has a lot of nutrition. I learned it from a cookery show long back and forgot about it. I make it regularly, so thought of posting it here.

May 15, 2013

Sweet Corn Rice

I was on a vacation to my brother's place .. so I could not focus on posting anything.. I'm just back after a break !! Now posting one from my drafts :) 

May 8, 2013

Mint Paratha/ Pudhina Paratha

Mint leaves are also a kind of greens that has many nutrition values like all other herbs. They  add a nice essence to the dish which we add. If we want kids to have them without just picking them out from the dish, then this is the best way. Mint Paratha.

May 4, 2013

Capsicum Peanut Gravy

Generally we have rotis almost 2 to 3 times a week and we are never bored of them. Just that we need a new gravy each time. So I keep exploring with all  different kind of vegetables for chapathis.

 I have not found many of capsicum gravy varieties and this really inspired me to give the capsicum gravy a try. here is the recipe...

(Serves two)

Capsicum  or Green Bell Pepper - 2 
Onion - 1
Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Coriander leaves - for garnish

To Grind:

Roasted peanuts - 2 tbsp
Roasted Sesame seeds - 1tsp
Grated Coconut - 1 tsp
Coriander powder - 2 tsp
Green chillies - 2
Chopped Ginger - 1 tsp

Method :
  1. Chop the Onion and Capsicum into cube or square shape pieces.
  2. Heat Oil in a pan and add mustard seeds. Once they crackle, add cumin seeds. as they turn golden brown, saute the chopped onions. Add salt .
  3. Add capsicum and fry it until it is not but not mushy.
  4. Grind the items under 'To Grind' list to a smooth paste.
  5. Add this ground paste to the capsicum . add some water if required. Let it boil for a few minutes until the gravy thickens.
  6. Garnish with coriander leaves. Serve with rotis or rice variety .

My Notes

  1. If you don't have coriander powder, just replace with dry roasted coriander seeds.
  2. Adding Sesame seeds is optional, but I adding them as it gives a better taste to the dish.
  3. Also we can dry roast peanuts, sesame seeds and coriander seeds each separately and then grind them together.
  4. We have to take care that capsicum doesn't get mushier. It needs to be crunchy.

May 2, 2013

Kale Greens Curry/Kale Poriyal

I have tried many of the Greens available to can include them in our diet as much as possible. As we don't get many of them except Methi leaves or spinach from the Indian Stores, I prefer the ones from American Grocery stores.