May 29, 2013
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.
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
May 8, 2013
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...
Ingredients:
(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 :
Ingredients:
(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 :
- Chop the Onion and Capsicum into cube or square shape pieces.
- 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 .
- Add capsicum and fry it until it is not but not mushy.
- Grind the items under 'To Grind' list to a smooth paste.
- Add this ground paste to the capsicum . add some water if required. Let it boil for a few minutes until the gravy thickens.
- Garnish with coriander leaves. Serve with rotis or rice variety .
My Notes
- If you don't have coriander powder, just replace with dry roasted coriander seeds.
- Adding Sesame seeds is optional, but I adding them as it gives a better taste to the dish.
- Also we can dry roast peanuts, sesame seeds and coriander seeds each separately and then grind them together.
- We have to take care that capsicum doesn't get mushier. It needs to be crunchy.
May 2, 2013
Apr 30, 2013
Apr 25, 2013
Apr 24, 2013
Apr 22, 2013
Pesarattu/ Moong Dal Dosa
Pesarattu is one of the traditional dishes of Andhra Pradesh. It is very famous dish at the restaurants and also at wedding receptions.The combination of Pesarattu and Upma is Yum!!! Ahhh mouth watering when I 'm just talking about it.So here goes the recipe
Apr 19, 2013
Apr 18, 2013
Apr 15, 2013
Apr 10, 2013
Apr 7, 2013
Apr 6, 2013
Apr 3, 2013
Sweet Corn Pulao / Bhutta Pulao
This is one of the most favorite dishes in our family and it is always a hit !! I learnt this recipe from Women's Era, a magazine in India.
I used to be hooked up to this magazine and would not leave until I finished each and every bit of the book. And so tried most of the recipes from this book. I was good at this particular dish and hopefully it has never gone wrong till now!! Here is the recipe..
Ingredients :
Corn Kernels - 1 cup
Raw Basmati rice - 1 cup
Onion - 1
Garam masala - 2tsp
Salt to taste
Oil- 2tsp
Mustard seeds - 1tsp
Cumin Seeds - 1tsp
To Grind:
Peanuts - 2tbsp
Onion - 1
Mint Leaves - a bunch
Cilantro - a bunch
Green Chillies -2
Chopped Ginger - 1tsp
Method :
I used to be hooked up to this magazine and would not leave until I finished each and every bit of the book. And so tried most of the recipes from this book. I was good at this particular dish and hopefully it has never gone wrong till now!! Here is the recipe..
Ingredients :
Corn Kernels - 1 cup
Raw Basmati rice - 1 cup
Onion - 1
Garam masala - 2tsp
Salt to taste
Oil- 2tsp
Mustard seeds - 1tsp
Cumin Seeds - 1tsp
To Grind:
Peanuts - 2tbsp
Onion - 1
Mint Leaves - a bunch
Cilantro - a bunch
Green Chillies -2
Chopped Ginger - 1tsp
Method :
- Firstly, Cook Basmati rice and keep it ready.
- Soak the peanuts in a cup of water for 30 minutes. Heat oil in a pan. Add mustard seeds. Once they splutter add cumin seeds. Fry Onions until they turn transparent.
- Meanwhile, grind the soaked peanuts, along with the other ingredients in 'To Grind' list.
- After the onions are fried, add the ground masala paste. Fry this for a minute on a low flame until raw smell goes off. Add the sweet corn kernels now.
- Add garam masala powder and salt. Fry this paste until sweet corn gets coated well with the mixture.I like it at this stage as the yummy corn kernels just look like pearls .(I love to taste this mixture !!)
- Finally add the cooked basmati rice and mix well. Switch of the stove and garnish with coriander leaves.
Serve hot with Raita or any gravy. We had it with Gobi masala.
Notes :
- I used canned sweet corn, so I just washed them and added directly.We can also used the corn cob, cook it and add the kernels.
- Adding peanuts gives a special taste to the rice.
- We can also use the ordinary rice also, I use bamsati rice for its aroma.
Mar 30, 2013
Mar 28, 2013
Mar 25, 2013
Mar 24, 2013
Mar 17, 2013
Mar 16, 2013
Mar 13, 2013
Mar 7, 2013
Mar 5, 2013
Beet Greens Curry
Cooking a new Vegetable is really a risk when we don't know how it would taste.Thanks to the technology and Internet there are so many links which help us know our veggies. I googled about the Beet Greens and then found out that the greens part of any vegetable has more nutrients than the vegetable itself. Having known this fact I try to buy vegetables along with the greens. And few experiments finally gave me a good result.. :) Just like this Greens of Beetroot... Here is the recipe.
Method :
Beetroot greens along with the stalk.
Onion – 1
Tomato – 1
Green chillies – 2
Grated Coconut – 2tsp
Chickpeas- ¼ cup
Onion – 1tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
- Separate the green leaves from the stalk and don’t discard the stalks. Chop the leaves and the stalk and pressure cook it for 3 whistles.
- Soak the Chickpeas in water overnight and pressure cook it. Keep them ready.
- Meanwhile, heat oil in a pan, crackle mustard seeds and then add cumin seeds. Add green chillies and fry them for a minute.
- Now add chopped Onions. Once the onions get transparent, add tomatoes. Fry them till the onion tomato mixture gets mushy.
- Now add the cooked greens, cooked chickpeas along with grated coconut and salt.
- Fry them until the mixture gets mixed well.
- Take it into a bowl serve with rice or rotis.
Mar 1, 2013
Feb 25, 2013
Feb 23, 2013
Feb 21, 2013
Feb 20, 2013
Feb 17, 2013
Feb 13, 2013
Feb 12, 2013
Feb 9, 2013
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