Friday, July 18, 2014

PAVAKA I (BITTERGUARD ) PUIKACHAL


Hi all, time to reveal the secret. I am paired with Laxmi Vimala this month. My secret ingredients are Bitter guard and tamarind. My cousin's wife used to make this. If you have with curd rice it's YUmmm..


Thanks priya for sshh cooking challenge.





INGREDIENT


Bitter guard - 200 gms
Tamarind  -  3 big lemon size
Chili powder - 2 tbsp.
salt to taste
Red chili - 10 nos
Methi and hing powder - 1 tsp
Gingelly oil - 3 tbsp.
Mustard seeds, urad dhal, channa dhal for tempering


METHOD

Make extract from tamarind .Chop bitter guard into small pieces.

Heat oil in a pan and temper mustard seeds, urad dhal and channa dhal.

Add red chili and sauté.

Add chopped bitter guard and sauté .

When bitter guard changes color add tamarind extract , red chili powder and salt.

After the raw smell goes add methi and hing powder to it.

When the oil comes up switch off the gas and transfer to a n air tight container.




If we refrigerate , it will lost for 10 days.
  





Friday, June 20, 2014

RAW PAPAYA KOOTU FOR SSHH CHALLENGE

 
 
 
I am so happy to be part of this month challenge, Thanks Priya. I am paired with `Amritha . Thank you amritha for the interesting ingredient. Usually I make kootu with pumpkin and chow chow. I tried with raw papaya, it came out yum.
 
 

 


Ingredients


Raw papaya - 1
Moong dhall - 1/4 cup
salt as per taste

For grinding

Cumin seeds - 1 tsp
green chili - 2
coconut grated - 1/4 cup
hing  - 1/4 tsp

For tempering

Oil - 1tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp


METHOD

Peel and cut the papaya.
Combine the papaya and moongdhall in a pressure cooker , add water and give 3 whistles.
Grind the ingredients given for grinding.
Add the grounded mixture to the boiled papaya.
Cook for  2 minutes.

Temper with the given ingredients.

Friday, May 16, 2014

SAGO TOMATO PAPAD FOR SSHH COOKING

 
This month I am paired with Saraswathi , My secret ingredient was sago and black eye beans. I have used Sago ad prepared this Vadam.
 
 
 
 
 
 
INGREDIENTS
 
 
 
Sago - 1kg
tomato - 1/2 kg
Green chili - 150gms
lemon juice - 2 tbsp.
salt as per taste
 
 
METHOD
 
 
Soak sago for overnight.
 
Grind tomato , green chili to paste.
 
Add the tomato paste to soaked sago and cook until the sago cooks and blend with the tomato.
 
In a polythene sheet pour with a spoon.
 
Dry it for 2 days
 
Store it in a air tight container.
 
 
 



Thursday, April 17, 2014

PANNER AND CAPSICUM GUJIYA (SAVORY) FOR SSHH CHALLENGE

 
Hi all. I am blogging after one and half years. Thanks to Priya  to start this SSHH cooking challenge event. I am motivated to blog again. I am paired with Lakshmi Vimala   this month. Thanks to priya for giving me a chance to add a lovely person to my friend's list. The secret ingredients given to me are Paneer and Capsicum.
 
I saw a paneer gujiya recipe in Tupperware flyer. I changed it to a savory version. I made paneer at home.
 
 
 
 
 
INGREDIENTS
 

For the Dough
 
All purpose flour / Maida - 1 cup
Rava / Sooji -  1/2 cup
Salt  - one pinch
Ghee - 1 tsp
Water for kneading
 
 
For the Filling
 
Paneer - 1 cup
Capsicum - 1  medium size
Onion - 1 small
Red chili powder - 1 tsp
salt to taste
 
Oil for frying
 
 
 
METHOD
 
For the pastry
 
Sieve the flour and semolina together.
 
Add the melted ghee,
 
Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs.
 
Add water gradually an knead the flour into smooth dough.
 
Keep aside for 30 minutes.
 
 
For the Filling
 
Combine the paneer , finely chopped capsicum and onion. Add salt , chili powder and mix well.
 





Make small size puris out of the dough.

Place the filling inside and make gujiyas.


Heat oil in a pan and fry the gujiyas in to golden brown,




 
Serve with Sauce.
 
 
 
 

Friday, October 26, 2012

GREEN MOONG DHALL PESARATTU

 
I make this quite often, but never thought of clicking and posting. When I chose this theme I thought of doing . Kids will like this. Goes well with sambhar and chutney.My daughter loves with GARLIC PICKLE.
 
 
 
 
 

INGREDIENTS

 
Sprouted Moong dhall - 1 cup
 
Ginger - 1 inch piece
 
Green chili - 1 or 2
 
Salt to taste
 
Rice flour - 1 tbsp
 
Onion - 1
 
 
 
METHOD
 
 
Combine moong dhall, ginger,  green chili salt and ground in a mixer.
 
Heat a tawa and make dosa.


 
 
 
Spread the chopped onions over that and cook both the sides.
 
 
 
 
Serve hot with sambhar or chutney or pickle.
 
 
 

Thursday, October 25, 2012

SPORUTS URANDAI KULAMBHU

I saw this recipe in a TV show and it was perfect for this BM theme. Moong sprouts are very good for health and kids liked it so much. I usually make urandai kulambhu in a different way, this was tasting yum.

 
 
 
 
 

 

INGREDIENTS 

Green moong dal sprouts   - 100 gms
Onion – 1 big
Tomato – 2 big
Red chilli – 2
Garlic – 5 to 6 pods
Tamarind extract – 1 cup
Sambhar powder – 1 tbsp
Salt to taste
Oil , mustard seeds, cumin seeds , fenugreek seeds for tempering.

METHOD

Combine sprouts , 3 garlic pods , salt and 2 red chili in a mixer and ground to paste.

 
 
 
 
Make small balls and steam them.
 
 
 
 
 

Heat oil in a pan add onion, tomato and garlic and saute it and make a paste out of that.
 

 
 
Heat oil in a pan add mustard seeds, cumin seeds and fenugreek seeds for tempering.
Add the grounded paste and tamarind extract. Add sambhar powder, salt and cook until the raw smell goes.

 
 
When it boils add the balls and cook for 2 to 3 minutes
 
 
 

 
Check out the recipes of BM 21.



Wednesday, October 24, 2012

MOONGDHALL HALWA

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.
 
 
 


 

INGREDIENTS


Moong dhall  - 1 cup
Sugar – 1 ½ cups
Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing
 

METHOD

Soak moong dhall for 1 hour and grind coarsely.
Heat  ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.




Add milk and cook well , until it absorbs all the milk .


 

Add sugar and cook till it changes it s colour.



 
 
Cook until the sugar caramelizes and halwa leaves the pan.
 

 
 

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