Coconut & Groundnut chutney - Preparation time 10 mins
When you add roasted groundnut instead of roasted bengal gram (pottukadalai) this chutney will taste different and you surely like this. Two days before i tried this chutney and served with idli. It was really tasty i think i might also go well with Chapthi & Dosai.
Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Garlic pods - 4
Roasted groundnut - 1 tbsp (10 to 15 groundnut)
Red chili - 4 or 5 (according to your taste)
Salt - to taste
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal - 1/2 tsp
Preparation method:-
In a tawa dry roast the raw groundnuts till the raw smell goes of. It will start slightly bursting. Roast in low flame. Peel off the skin and keep.
In a mixer add roasted groundnut, coconut, garlic, salt, chili with required water. Grind this to paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
Experiences enriches and enjoy sharing... My favorite is cooking, My mom cooks very deliciously and varieties of vegetarian dishes which i missed after my marriage. My husband is a good foodie. He used to provide many suggestions and ideas in my cooking. He encouraged me to create blog and share my experience. If you love tasty food you can really be a great cook. Kitchen is the place where you can innovate your own ideas without any boundaries. Enjoy delicious south indian vegetarian recipes.
Saturday, November 12, 2011
Saturday, November 5, 2011
Gooseberry pickle (Nellikai oorugai)
Gooseberry pickle (Nellikai oorugai) - Preparation time 20 mins to 30 mins
Gooseberry is rich in vitamin C, iron, calcium, etc. In helps to bring down the cholesterol level, Keeps you young, Good for diabetic patients. This can be consumed as juice (only if it suits to your body because some people might be allergic). We can prepare gooseberry pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.
Ingredients:-
Gooseberry - 10
Red chili powder - 1 to 1&half tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Preparation method:-
Wash well the gooseberry. Pressure cook gooseberry with 1/2 cup of water for 2 to 3 whistle. It will be cooked soft. Remove the gooseberry seeds and keep the flesh part alone.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the mashed gooseberry along with required amount of salt.
Cook the above ingredients till the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.
Note : Instead of boiling you can also grate the gooseberry and fry directly in tawa with little water to cook.
Gooseberry is rich in vitamin C, iron, calcium, etc. In helps to bring down the cholesterol level, Keeps you young, Good for diabetic patients. This can be consumed as juice (only if it suits to your body because some people might be allergic). We can prepare gooseberry pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.
Ingredients:-
Gooseberry - 10
Red chili powder - 1 to 1&half tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Preparation method:-
Wash well the gooseberry. Pressure cook gooseberry with 1/2 cup of water for 2 to 3 whistle. It will be cooked soft. Remove the gooseberry seeds and keep the flesh part alone.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the mashed gooseberry along with required amount of salt.
Cook the above ingredients till the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.
Note : Instead of boiling you can also grate the gooseberry and fry directly in tawa with little water to cook.
Thursday, November 3, 2011
Carrot Kheer
Carrot Kheer - Preparation time 10 to 15 mins
Carrot is rich source of fibre, vitamin A, antioxidant,etc. Can wash and consume raw to get all the health benefit's. You can make some delicious and yummy drink for your family. Surely they will love this drink.
Ingredients:-
Carrot - 2 (peel the skin and pressure cook or boil till it becomes tender)
Sugar - 1 cup (50 gms to 75 gms according to your taste).
Cardamon powdered or coarsely crushed - 1/2 tsp
Ghee - 2 tbsp
Cashew - 5 (chopped to small pieces)
Milk - 150 ml
Preparation method:-
Boil the carrot and grind to paste.
Heat a tawa add one tbsp of ghee and cashew. Roast till the cashew turns golden brown and transfer to serving bowl.
In same tawa add the remaining ghee, grind carrot and cook for few mins.
In another vessel mix sugar with little amount of water and make sticky sugar syrup and keep.
Add the required amount of sugar syrup to boiling carrot. Mix the milk and check the sugar level.
Carrot kheer is ready transfer to serving bowl. Mix the cashew's with the kheer.
During rainy season you can serve hot and during summer you can serve cold. Both will taste good.
Carrot is rich source of fibre, vitamin A, antioxidant,etc. Can wash and consume raw to get all the health benefit's. You can make some delicious and yummy drink for your family. Surely they will love this drink.
Ingredients:-
Carrot - 2 (peel the skin and pressure cook or boil till it becomes tender)
Sugar - 1 cup (50 gms to 75 gms according to your taste).
Cardamon powdered or coarsely crushed - 1/2 tsp
Ghee - 2 tbsp
Cashew - 5 (chopped to small pieces)
Milk - 150 ml
Preparation method:-
Boil the carrot and grind to paste.
Heat a tawa add one tbsp of ghee and cashew. Roast till the cashew turns golden brown and transfer to serving bowl.
In same tawa add the remaining ghee, grind carrot and cook for few mins.
In another vessel mix sugar with little amount of water and make sticky sugar syrup and keep.
Add the required amount of sugar syrup to boiling carrot. Mix the milk and check the sugar level.
Carrot kheer is ready transfer to serving bowl. Mix the cashew's with the kheer.
During rainy season you can serve hot and during summer you can serve cold. Both will taste good.
Tuesday, November 1, 2011
Lady's finger dry curry(Vendakai curry)
Lady's finger dry curry (Vendakai curry) - Preparation time 15 mins
My husband like this side dish for chapathi's. Simple to make.
Ingredients:-
Lady's finger - chopped one cup or 100 gms (1 or 2 inch length) . Slit them diagonally.
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - slice thinly a one inch piece
Onion - 1 cut to thin strips
Saunf, Cumin seed - 1 tsp
Fenugreek seed - 1/4 tsp
Cinnamon stick - small piece
Salt - to taste
Sesame oil - 2 to 3 tsp
Preparation method:-
Dry roast saunf, cumin, fenugreek, cinnamon and grind to powder. Keep this separately to add finally according to your taste.
Heat a kadai add lady's finger, oil and ginger. Fry this till the vegetable is half boiled and the stickiness goes off.
Now add onion and fry along with turmeric, salt and chili powder. When lady's finger and onion is cooked it will become soft.
Add the powdered masala to the dry curry and cook for 5 mins. The raw smell will go off.
Serve this with phulka or chapathi's
My husband like this side dish for chapathi's. Simple to make.
Ingredients:-
Lady's finger - chopped one cup or 100 gms (1 or 2 inch length) . Slit them diagonally.
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - slice thinly a one inch piece
Onion - 1 cut to thin strips
Saunf, Cumin seed - 1 tsp
Fenugreek seed - 1/4 tsp
Cinnamon stick - small piece
Salt - to taste
Sesame oil - 2 to 3 tsp
Preparation method:-
Dry roast saunf, cumin, fenugreek, cinnamon and grind to powder. Keep this separately to add finally according to your taste.
Heat a kadai add lady's finger, oil and ginger. Fry this till the vegetable is half boiled and the stickiness goes off.
Now add onion and fry along with turmeric, salt and chili powder. When lady's finger and onion is cooked it will become soft.
Add the powdered masala to the dry curry and cook for 5 mins. The raw smell will go off.
Serve this with phulka or chapathi's
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