Carrot salad - preparation time 5 mins
Carrot is good for eyes when consumed raw. This salad is made of raw carrot along with lemon juice which is rich in vitamin C
Ingredients:-
Carrot – 1 cup (finely grated)
Mustard – ¼ tsp
Green chili – 1 (finely chopped)
Oil – ¼ tsp
Lemon juice – 1 tspn
Salt – to taste
Coriander leaf – 1 tbspn (finely chopped)
Preparation method:-
Mix carrot, salt, lemon juice, coriander leaf and chili in a bowl. If you want you can fry the chili with mustard and add
In a tawa heat oil & mustard. Add this to salad and serve.
Sunday, December 14, 2008
Mullaikattiya payaru, carrot & cabbage (Sprout & vegetable) salad
Sprout & vegetable salad - preparation time 10 mins
This is the only way to make people consume raw vegetables :-). Ensure that you wash all the vegetables well if you want you can wash in hot water and then peel the skin. It will take 1 day to make mung dhal sprout so you have to plan in advance if you want the salad to be protein rich. It will have the spicy and tangy taste.
Ingredients:-
Mung dhal sprouts – 1 cup (Refer sprout sundal to make mung dhal sprouts)
Cabbage – finely grated (1/2 cup)
Lemon juice – 1 tsp
Salt – to taste
Green chili – 1 or 2 (finely chopped)
Coriander leaves – 2 tbsp (finely chopped)
Carrot – finely grated (1/2 cup)
Preparation method:
Mix all the above mentioned in a bowl and garnish with coriander leaves.
Sprout salad is very health and rich in protein.
This is the only way to make people consume raw vegetables :-). Ensure that you wash all the vegetables well if you want you can wash in hot water and then peel the skin. It will take 1 day to make mung dhal sprout so you have to plan in advance if you want the salad to be protein rich. It will have the spicy and tangy taste.
Ingredients:-
Mung dhal sprouts – 1 cup (Refer sprout sundal to make mung dhal sprouts)
Cabbage – finely grated (1/2 cup)
Lemon juice – 1 tsp
Salt – to taste
Green chili – 1 or 2 (finely chopped)
Coriander leaves – 2 tbsp (finely chopped)
Carrot – finely grated (1/2 cup)
Preparation method:
Mix all the above mentioned in a bowl and garnish with coriander leaves.
Sprout salad is very health and rich in protein.
Fried onion raitha
Fried onion raitha - preparation time 15 mins
Ingredients:-
Small onion – 1 (finely chopped)
Urad dhal – ½ tbspn
Mustard – ¼ tspn
Oild – ½ tspn
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a tawa add oil, mustard. When mustard splutters add urad dhal and roast to brown color.
Add chopped onion, salt and roast till light brown.
Add to curd before you serve (because, if you add curd and keep in beginning it will become water). This goes well with rice/chapathi
Ingredients:-
Small onion – 1 (finely chopped)
Urad dhal – ½ tbspn
Mustard – ¼ tspn
Oild – ½ tspn
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a tawa add oil, mustard. When mustard splutters add urad dhal and roast to brown color.
Add chopped onion, salt and roast till light brown.
Add to curd before you serve (because, if you add curd and keep in beginning it will become water). This goes well with rice/chapathi
Lady’s finger raitha
Lady’s finger raitha - preparation time 15 mins
Ingredients:-
Lady’s finger (okra) – 1/2 cup (finely chopped)
Chili powder – ½ tsp
Cumin seed powder – ½ tsp
Oil – 1 tsp
Curd – 1 cup
Salt – to taste
Coriander leaves – 1 tsp (finely chopped)
Preparation method:-
In a tawa heat oil. Add cumin seed, lady’s finger and roast till it is brown.
Add chili powder, salt and roast till raw smell goes off and add to curd.
Garnish this raitha with coriander leaves.
Ingredients:-
Lady’s finger (okra) – 1/2 cup (finely chopped)
Chili powder – ½ tsp
Cumin seed powder – ½ tsp
Oil – 1 tsp
Curd – 1 cup
Salt – to taste
Coriander leaves – 1 tsp (finely chopped)
Preparation method:-
In a tawa heat oil. Add cumin seed, lady’s finger and roast till it is brown.
Add chili powder, salt and roast till raw smell goes off and add to curd.
Garnish this raitha with coriander leaves.
Cucumber raitha
Cucumber raitha - preparation time 10 mins
Ingredients:-
Cucumber – 1 (grated)
Salt – To taste
Ginger – 1 inch (finely chopped - optional)
Coriander leaves – 1 tsp (finely chopped)
Curd – 1 cup
Mustard – ¼ tsp
Oil – ¼ tsp
Preparation method:-
In a bowl add grated cucumber, ginger, coriander leaves and salt.
In a tawa heat oil, mustard and add to vegetable.
Add curd to this mixture before you serve (because, if you add curd and keep in beginning it will become watery). This goes well with samabar rice/chappathi.
Ingredients:-
Cucumber – 1 (grated)
Salt – To taste
Ginger – 1 inch (finely chopped - optional)
Coriander leaves – 1 tsp (finely chopped)
Curd – 1 cup
Mustard – ¼ tsp
Oil – ¼ tsp
Preparation method:-
In a bowl add grated cucumber, ginger, coriander leaves and salt.
In a tawa heat oil, mustard and add to vegetable.
Add curd to this mixture before you serve (because, if you add curd and keep in beginning it will become watery). This goes well with samabar rice/chappathi.
Tomato & onion raitha
Tomato & onion raitha - preparation time 10 mins
Ingredients:-
Small onion – 10 (finely chopped)
Tomato – 1 (finely chopped)
Mustard – ½ tsp
Urad dhal – ½ tsp
Curd – 1 cup
Oil – ¼ tsp
Green chili – 1 (finely chopped)
Preparation method:-
In a bowl add chopped onion, tomato, chili, coriander leaves and salt.
In a tawa heat oil, mustard, urad and roast. Add this to vegetable.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water. This goes well with variety rice/chappathi.
Ingredients:-
Small onion – 10 (finely chopped)
Tomato – 1 (finely chopped)
Mustard – ½ tsp
Urad dhal – ½ tsp
Curd – 1 cup
Oil – ¼ tsp
Green chili – 1 (finely chopped)
Preparation method:-
In a bowl add chopped onion, tomato, chili, coriander leaves and salt.
In a tawa heat oil, mustard, urad and roast. Add this to vegetable.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water. This goes well with variety rice/chappathi.
Onion raitha
Onion raitha - preparation time 5 to 10 mins
Ingredients:-
Big onion – 1 (chopped to one inch strings/strips)
Green chili – 1 (finely chopped)
Cilantro leaves – 1 tsp (finely chopped)
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a bowl add chopped onion, chili, coriander leaves, salt and mix well.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water.
Ingredients:-
Big onion – 1 (chopped to one inch strings/strips)
Green chili – 1 (finely chopped)
Cilantro leaves – 1 tsp (finely chopped)
Curd – 1 cup
Salt – to taste
Preparation Method:-
In a bowl add chopped onion, chili, coriander leaves, salt and mix well.
Add curd to this mixture before you serve because, if you add curd and keep in beginning it will become water.
Saturday, December 13, 2008
Onion pakoda (Vengaya pakoda) or pakora
Onion pakoda (Vengaya pakoda) - Preparation time 15 mins
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Ingredients:-
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
Mixed Vegetable Pakora (Kadamba pakoda)
Mixed Vegetable Pakora (Kadamba pakoda) - preparation time 25 mins
When you have 1 or 2 vegetable but, different vegetables you can try it out. Sometime we will be left out with few beans, half chow chow, one potato , one onion, etc then below will be a good snack recipe. When different types/color/variety of flower is used to make the garland then we used to call it as kadambam similarly we used different variety of vegetable to make this pakoda so the name.
Ingredients:-
Mixed chopped vegetables (Beans, Carrot, Chow chow, Onion, Potato) - 1 cup
Rice flour - 4 tbsp
Besan flour - 3 tbsp
Chili powder - 1 tsp
Asafoetida - ¼ tsp
Salt - To taste
Water - To sprinkle (only little is required to make the flour stick the vegetable)
Saunf - ½ tsp
Oil - to deep fry
Preparation method:-
Chop the vegetables to one or two inch length (thickness can be half inch). Mix all above ingredients with the vegetable.
Heat the oil and deep fry the vegetables. You can put in tissue paper to remove excess oil and serve hot.
Note: If by mistake you added more water add little rice flour, besan, chili, salt and make it thick
When you have 1 or 2 vegetable but, different vegetables you can try it out. Sometime we will be left out with few beans, half chow chow, one potato , one onion, etc then below will be a good snack recipe. When different types/color/variety of flower is used to make the garland then we used to call it as kadambam similarly we used different variety of vegetable to make this pakoda so the name.
Ingredients:-
Mixed chopped vegetables (Beans, Carrot, Chow chow, Onion, Potato) - 1 cup
Rice flour - 4 tbsp
Besan flour - 3 tbsp
Chili powder - 1 tsp
Asafoetida - ¼ tsp
Salt - To taste
Water - To sprinkle (only little is required to make the flour stick the vegetable)
Saunf - ½ tsp
Oil - to deep fry
Preparation method:-
Chop the vegetables to one or two inch length (thickness can be half inch). Mix all above ingredients with the vegetable.
Heat the oil and deep fry the vegetables. You can put in tissue paper to remove excess oil and serve hot.
Note: If by mistake you added more water add little rice flour, besan, chili, salt and make it thick
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