KONGU STYLE VEGETABLE KURMA

Usually I make  potato kurma , this kurma has a differnt taste and it had become our family's favorite. 
Goes well with idli, dosa and idiyappam.

INGREDIENTS

Pearl / small onion - 10 nos

Tomato - 2 nos

curry leaves few

Potato - 1

Carrot - 1

Cauliflower - few florets

Peas - 1/4 cup

Beans - 5 nos

To grind 

Grated coconut - 1/2 cup

Pearl onion -  10 to 15 nos

Garlic - 5 to 6 pods

Fennal seeds - 1 tsp

Coarinder seeds - 1 tsp

Cashews - 4 nos

Fried gram dhal -  1 tbsp

Poppy seeds - 1 tsp

Cinamon - 1 " piece

Red chili - 6 to 8

METHOD

In a mixie jar add all the ingredients given to grind and make a paste. 

Cut all the vegetables , boil the potato . 

METHOD

In a pan add oil mustard seeds and urad dhal, add onions , tomatoes and saute well.

Add the grounded paste, salt  and cook till the raw smell goes.

Add the vegetables and cook and add the boiled potatoes.

Cook for few minutes adjust the consistency and garnish with coarinder leaves.

SIMPLE YAM FRY

Happy new year to all. I have taken a resolution that I should blog regularly this year. Happy to be a part of Valli s CC challenge. This time I am coming with a simple recipe. I tasted raw plantain in my friend' s house. Kids liked it , I thought of trying with Yam.Simple recipe but tastes yum with sambhar and rasam rice. 

INGREDIENTS

Yam - 10 pieces  2" long and 1/4 " thick

Chili powder or sambhar powder - 2 tbsp

Turmeric powder - 1/2 tsp

Rice flour -  1 tbsp

salt to taste

Hing  - 1/2 tsp

oil for frying

METHOD

Steam the yam pieces

Mix turmeric powder, salt, sambhar powder and rice powder and marinate the yam pieces for 10 minutes.

In a tawa or flat pan arrange the yam pieces and drizzle some oil and fry it.
Flip the other side and cook well.

Serve with Rasam rice or sambhar rice.

You can make the same recipe with raw banana and brinjal.
For those you don't have to steam it, you can make it directly.

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.



SPRING ONION PARUPUSILI

Today is the second day of BM 20 in theme cooking with Onions. I usually make Parupusli with vegetables. I made with Methi too. When I have to chose this theme , thought of trying in Spring onions. I served with vathakulambhu. Kindly bear with my photo.

 

 

 

 

INGREDIENTS


Spring Onion - 1 bunch
Besan / gram flour - 3 tbsp
Red chili powder - 1 tsp
salt to taste
Oil, mustard seeds for tempering

METHOD

Wash and chop the spring onion.
In a pan heat oil add mustard seeds to splutter.
Add the spring onions and saute well.
When the spring onions are cooked add besan , chili powder and salt.
Sprinkle little water and cook until the raw smell goes.
Cook until the besan changes its colour.




Check out the BM 20 recipes.

KOTHAVARANGAI / CUSTER BEANS PARUPPUSLI

We make this paruppusli when we make moar kulambhu or vatha kulambhu, which has no dal in that. To compensate protein in our diet. My kids favourite dish.



             

                     

INGREDIENTS

cluster beans  - 250 gms

thoor dhall - 1 cup

chenna dhall - 1/2 cup

red chili - 2 or 4

hing - one pinch

salt to taste

oil, mustard seeds, urad dal for tempering

  I METHOD  

• Soak both Daals for ½ hour
• Cut the cluster beans and steam it.
• combine soaked dal, salt, red chili and salt and hing and grind coarsely.
•  pressure cook it or cook in a microwave.
•  Let it become cool.
• Scramble the cooked Daal.
• Mix cluster beans and scrambled dal. 
• In a pan add oil and add mustard seeds , curry leaves.
• When it cracle add the mixed dal
• cook in sim for 10 to 15 minutes stir in between.

METHOD 2

combine soaked dal, salt, red chili and salt and hing and grind it.

Make adai s using oil.

Let it cool  and grind the adais to powder.













In a pan add oil , mustard  seeds and urad dal, after it crackles add cluster beans.

  Cook the cluster beans . Add the grounded mix to it.

Cook till it blends and gives a nice aroma. 

NOTE

•  You can replace beans, cauiflower or plaintain flower etc.
• If you keep the steamed dal in fridge , scrambling will be easy.
• You can cook the dal and keep it in the fridge overnight.

 Check out what others are cooking in the blogging marathon # 12 ,

click

PHOOL GOBI MUTTER / CAULIFLOWER PEAS CURRY

Welcome everybody to my new template. Thanks to my husband for finding this template and changing & uploading the previous widgets I had created. I was nagging him for so many days and he did that today. I thought of celebrating with some sweet, somewhat I could not. :-(

This recipe is my kids favourite. Usually I make it with potato also, but my daughter specifically told me she wanted only cauliflower. But for better taste I added peas. They enjoyed , usually I make sandwiches out of leftover curry, but this time nothing was left.


Ingredients



1 – medium sized cauliflower
1 – onion
1 cup – peas
1- small tomato
1 pinch – turmeric powder
Chili powder, salt as per taste
½ tsp – garam masala
Oil, cumin seeds for tempering

Method



Chop onions, tomato and cauliflower
Heat oil in a pan and cumin seeds , after it splutter add onion, tomato.
When the oil leaves add chili powder, turmeric powder and salt.
When the raw smell goes add the cauliflower and peas , mix well . Sprinkle
some water and close the vessel.
Stir in between, when the cauliflower is cooked add garam masala and sauté
For 2 minutes and transfer to serving dish.

This entry goes to JFI - Cauliflower hosted by Mythreyee started by Indra of Mahanadhi.

I am also sending 1. Cauliflower paruppusili and Gobi Manchurian for the event.


Anu of Chandrabaga passed me this beautiful award , thanks Anu for keeping me in your circle of friends.

I would like to pass this to Mahimaa, Raji, Cham, Neema,Shama, Yasmeen, Varsha , Ann, Sangi and Jeyashri Suresh.

BHINDHI DHO PYASA / OKHRA SUBZI

Born in Middle Class. Lost his father at eight, Never completed school, college. Started composing Music, More than 100 Awards, Brand Ambassador for World peace by UNO, Yet He says “ELLA PUGAZHUM IRAIVANUKKAE” and this is “ISAI PUYAL ‘ A.R. RAHMAN “ Jai Ho.

Everybody is happy for the 2 awards we had got in Oscars. Rahman started a music school in Chennai, and my husband’s cousin is learning music. The selection is also by audition. I am very proud to say I am in Chennai.

This recipe also I saw in a cookery show. I made some changes in the recipe . The chef deep fried the Okras and then he added it. Usually, I use less oil, so i did n’t deep fry it , I just saute the okras. It tasted good and it become a favourite subzi for my family. My husband doesn’t like roti’s with dry subzi, he liked this. :-D




Ingredients



Okra/Bhindhi – 500 gms
Onion – 1
Tomato – 1
Red chili –powder as per taste
Salt as per taste
Garam Masala – ½ tsp
Turmeric powder – one generous pinch
Oil
Cumin seeds for tempering
Coriander for garnishing




Method

1. Chop the onion, tomato , Chop the okra in 1 “ piece.
2. Heat oil in pan and saute the Okra still they are half cooked or the colour changes. ( You can deep fry also)
3. Heat oil add cumin seeds, when it dance add chopped onion, let it become pink.
4. Add the chopped tomatoes , saute for 2 minutes.
5. Add turmeric powder, chili powder and salt , saute well.
6. when the raw smell goes add the garam masala and add the fried Okras.
7. Sprinkle little water and close with the lid and cook for few more minutes.
8. When the okras are done , garnish with coarinder leaves





Goes well with Rotis and rice.

This entry goes to BSI _ okra hosted by  MHARO RAJASTHAN'S RECIPES



This entry goes to RCI - Haryana hosted by Simple Indian Food.

I would also like to send the following to RCI Haryana

1. Kadhi Pakodi

2. Baingan ka Bhartha

Vidya Venky a budding blogger passed me this award. I am Honoured Vidya.Thanks

BEETROOT CURRY AND BEETROOT KEERAI

I usually make beetroot curry. This time when my sil Vibaas came for vaccation, she told me about the leafy beets and she had made keerai out of that. I searched here in Chennai and I got it, I made keerai and it tasted so.. good. My kids loved it. I made some moderation in the basic recipe. You can go through my sil's recipe here.


Ingredients

Beetroot - 3 - 4
chili powder - 1/2 tsp
salt to taste
oil, musturd seeds for tempering.
coconut - 1/4 cup ( Optional)




Method

1. Chop the beetroots and microwave them
2. Heat oil in a pan and pop up the musturd seeds.
3. Add the beetroot and add chili powder and salt.
4. When the raw smell has gone add the grated coconut.


Beetroot keerai

Ingredients

Beetroot leaf - 3 - 4
moongdhall - 1/2 cup
salt to taste
oi, musturd seeds and cummin seeds for tempering

For Grinding
coconut - 1 tbsp
red chili- 1
cummin seeds - 1/2 tsp
hing one generous pinch

Method

1. Combine kerrai and moongdhall and pressure cook them.
2. Grind the things which has mentioned to a smooth paste.
3. Add the grinded mixture to the keerai and give a boil.
4. Separately pop up musturd seeds and jeera and add to keerai.



Since the recipes are rich in iron I am sending this to Eat healthy during pregnancy hosted by Sangeeth.

CABBAGE CURRY

This is our favourite curry. My kids love this combo. I can have this curry without rice also. Since this is a very healthy combination of vegetables , I just want to send this curry to Eat Healthy During Pregnancy hosted by Sangeeth.

Ingredients

Cabbage – 1 medium size
Carrot – 2 to 3
Peas - a handful or even more
Green chili – 1 or 2
Oil, jeera for tempering
Salt to taste
Grated coconut – half hand ( optional)

Method

1. Chop cabbage, grate the carrot.
2. Combine cabbage and peas and microwave for 3 to 4 minutes. Add the
3. Carrots and cook for 1 more minute.

4. In a pan heat oil and pop up jeera and add green chili.
5. Add the cooked cabbage etc , add salt and cook for 1 or 2 minutes.
6. Add the grated coconut and change it to serving dish.


Goes well with sambhar rice and rasam rice.

METHI LEAVES PARUPPUUSILI

I learnt this from my mom and it tastes good too.
Since dhall is a good source of protein, and every body know that methi leaves has lots of medicinal value , I am sending this to eat healthy during pregnancy hosted by Sangeeth.

Ingredients

Methi – 2 bunch
Thoor dhall – ½ cup
Channa Dhall – ½ cup
Red chili – 3 or 4
Salt to taste
Hind one generous pinch
Curry leaves – few
Oil, mustard seeds for tempering

Method

1. Soak both the dhal for 30 minutes.
2. Clean and chop the methi leaves .
3. Combine both dhall , red chili, hing, salt in a mixer and grind coarsely.
4. You can steam this dhall mixture in a microwave or in a pressure cooker.
5. In a pan heat oil and pop up mustard seeds, and curry leaves.
6. Add the methi leaves and sprinkle water , cook until it is nicely cooked. It will take approximately 4 to 5 minutes.
7. Crumble the steamed dhall mixture and add to the methi leaves and mix well.
8. Cook until it blends well.

Goes well with vatha kulmbhu, moor kulambhu and curd rice.

CARROT AND POTATO CURRY

This is a dry curry but it goes well with roti and rice. My friend used to make with red carrots, but i can't get it in this season so i substituted with Orange ones.


Ingredients

Onion – 1 (Small)
Carrot – 250 gms
Potato – 150 gms
Turmeric powder – a generous pinch
Chili powder – 1 tsp
Garam masala – ½ tsp
Salt as per taste
Oil, cumin seeds for seasoning

Method

In a pan heat oil tamper cumin seeds, add onion and sauté well.
Add turmeric powder , chili powder and salt to that.
Saute for 2 to 3 minutes and add chopped vegetables.
Sprinkle water and close the pan and cook until the vegetables are cooked.
Add garam masala to that and cook for a little while and transfer to the serving dish.

This entry goes to JFI Carrot hosted by The cooker and Vegan Ventures Hosted by Suganya
And also in Cooking for kids hosted by Deepa started by Sharmi.

PUMPKIN (SQUSH) SABZHI

I learnt this recipe from my friend Neeru. Since squash is very good for health i make this subzhi often for my children. Both my kids like this.

Ingredients

Pumpkin cubes – 1 cup
Onion – 1 (small)
Tomato - 1 (small)
Turmeric powder - ¼ tbsp
Red chili powder – 1 tbsp
Garam Masala – ½ Tbsp
Salt to taste
For seasoning –Oil , musturd seeds ,fenugreek seeds, red chili

Method

1. Heat oil in a pan and season all those mentioned for seasoning.
2. Add onions and saute well and ad tomatoes.
3. when the tomatoes are cooked add turmeric powder, chili powder, garam masala and salt.
4. When it leaves oil add the pumpkin and pout water and close with a lid and cook well.
5. Garnish with coriander leaves (I don’t have on that day). It goes well with chapatti.

I am going to send this for pumpkin contest conucted by http://www.egglesscooking.com

RAW PLAINTAIN CURRY

Ingredients

Raw plantain – 1
Multipurpose powder – 1 ½ tbs
Salt to taste
Oil mustard seeds, urad dhall, curry leaves for seasoning


Method

1. Peel the skin of plantain and cut into cubes
2. Heat oil in a pan and pop up mustard seeds, urad dhall and curry leaves.
3. Add the plantain cubes and let it cook. ( you can microwave the plantain cubes if you want to use less oil)
4. After the plantain is cooked add the curry powder , salt , hing
leave it for sometime and you can transfer it to some serving dish.

STUFFED BRINJAL CURRY

My daughter call this as ball ball brinjal. Its my favourite too. this is my moms signature dish. My father in law likes so.. much. I have n't prepared for so many months after he left us, because i don't feel like preparing it. But my daughter was keep on asking so i prepared at last.

INGREDIENTS

Small brinjals – 400 gms
Curry powder - 1 cup 
Oil and mustard seeds for seasoning.


METHOD

1. Cut the brinjal half from both the sides. If you are cutting horizontally from one side cur vertically from other side.

2. Stuff the curry powder in to both the sides.

3. Heat oil in a pan(liberally) and season with mustard seeds.

4. Add stuffed brinjal and cook in Sim fame with lid closed.

5. After the brinjals are cooked you can remove the lid and allow it to fry.

Mouthwatering brinjals are ready

If you want to use less oil you can steam the stuffed brinjals in a pressure cooker or you can microwave it.

CAULIFLOWER PARUPPUSULI

Ingredients

Cauliflower – 1
Thurdaal – ½ cup
Channa daal - ½ cup
Red chili – 4
Asafotatia (Hing) – ¼ tsp
Salt to taste

Oil, Mustard seeds,curry leaves for seasoning

Method


Soak both Daals for ½ hour
Cut the cauliflower in to small florets and steam it.
Grind the soaked daals and pressure cook it or cook in a microwave.
Let it become cool.
Scramble the cooked Daal.
In a pan add oil and add mustard seeds , curry leaves.
Add the cauliflower and the Daal. Cook well.

This entry goes to JFI - Cauliflower hosted by Mythreyee started by Indra of Mahanadhi.

BABY POTATO CURRY

Ingredients.

Baby potato – 500 gms
Cumin seeds – 2 tbs
Red chili – 4 nos
for seasoning oil, Mustard seeds, curry leaves
salt to taste

Method.

1 . Grind cumin seeds,red chili, salt as dry powder
2. Boil potatoes .
3. In a pan add oil and pop up mustard seeds.
4. Add boiled potatoes and grinded powder.
5. Cook until it is golden brown.
You can use more oil if you want roast.

This entry takes part in Cooking for kids - Potato hosted by Deepa started by Sharmi.