STREET SIDE SHOP STYLE SAMBAR / கையேந்தி பவன் சாம்பார்

This sambhar is easy to make and it tastes so yum. We can make this so quickly. We don't need dhal for this .Goes well with dosa also.

INGREDIENTS

Pearl onion - 20 to 25

Tomato - 3

Green chili - 1

Garlic - 5 to 6  pods

Fried gram dhal - 2 tbsp

Turmeric powder  -  1 tsp    

Sambhar powder -  1 tbsp

curry leaves - few

For tempering

Oil , mustard seeds, cumin seeds, fenugreek seeds  

    

Coriander leaves for garnishing

METHOD

In a cooker add onions, garlic, tomatoes, turmeric powder and chili powder. 

Add water and cook for 3 whistles. 

Let it cool and ground to a paste. 

In a pan add oil, mustard seeds , cumin seeds and curry leaves and allow it to splutter. 

Add onion and sauté well. 

Add the grounded paste add salt and cook well.

In  a mixie add the fried gram dhal and make a powder.

Add the grounded powder to the gravy.

Add water and cook till it reaches a correct consistency.

GREEN VEGETABLE STEW

I usually make Appam with stew like my mom makes. This stew was made by a chef in a TV show. It was little different using milk and coconut milk. I served with appam  and kids liked it. 

INGREDIENTS

Onion - 1

Potato - 1

Carrot - 1

Sow sow ( Chayote) - 1/ 2

Peas - 1 fist full

Ginger - 1 inch piece

Green chili - 2 to 3

Pepper corns - 1 tbsp

Salt to taste

Coconut milk - 1 cup

Milk - 1 cup

Oil - 2 tsp

curry leaves 

METHOD

Peel carrot, potato and sow sow and cut into cubes.

Chop the onion , cut green chili and ginger in to thin strips.

Heat oil in a pan and add pepper and ginger.

Add green chili , curry leaves , Add onions and saute them,  Add all the vegetables and saute.

Add coconut milk and cook well.

When the vegetables are cooked add salt and boil. 

Add milk and switch off the stove.

Note.

Add thin coconut milk and cook, 

Add thick coconut milk after the vegetables are cooked,

Switch off the gas after you add milk, Otherwise milk will curdle.

This is taking part in CC Challenge.

CORN, MUSHROOM AND POTATO IN SPINACH GRAVY

 

Today is the second day of BM # 19. My favourite channel is Zee khana khazana channel. I love to watch whenever i am free. I have noted this recipe for a long time. When I decided to take up cooking with greens I made this. Perfect with roti and kids enjoyed this. 

 

 



 

 

INGREDIENTS

Onion - 1

Tomato - 1

Spinach / palak - 1 bunch

Garlic - 3 pods

Ginger - 1 inch

Boiled mushroom - 1/2 cup

Boiled Potato - 1/2 cup

Boiled corn - 1/2 cup

Chili powder - 1 tsp

Garam masala  - 1 tsp

Salt to taste

Oil , cumin seed for tempering



METHOD

 

Blanch the palak leaves and make puree.

 

Heat oil in a pan temper cumin seeds, when it splutters add onion. Make a puree of tomato by adding Ginger and garlic to that.Add tomato puree to cooked onion.

 

 

 

 

Add chili powder, garam masala, when the raw smell goes add the palak puree and cook well.

 



Add the cooked  mushroom, corn and potato to the gravy and add some water to that.

 

Cook the gravy until it blends nicely.

 

 

Serve with phulkas or parathas.

 

 

You can see recipes of BM 19 here. 

CABBAGE SOTHI - ANOTHER VERSION OF KURMA

Today is last day of BM 19 of group 3. I learnt this recipe in a TV show by Mrs. Revathy Shanmugam. I love her cooking , easy and delicious recipes. I made this for today's breakfast. Kids loved this. I always get compliment from kids when it is delicious.





INGREDIETNS

Onion - 1

Tomato - 1

Cabbage shredded - 1 cup

Garlic- 2 pods

oil  - 1 tsp

salt to taste

Coriander and curry leaves

To grind I

Cumin seeds - 1tsp

Fennel seeds - 1 tsp

Green chili - 1 or 2 (Depends how much spice we need)

To grind II

Coconut - 1 tbsp

Fried gram / chutney dhall - 1tbsp

Cashew - 4 nos

 

METHOD





Heat oil in a pan , add garlic.when it is cooked add onions and saute.

When the onions are transparent add chopped tomatoes.When the tomatoes are cooked add the grounded paste of  "To Grind I".

When the raw smell goes, add shredded cabbage and cook.

When the cabbage is cooked add the paste given as " To grind II".

When the paste cooks well and the gravy blends well, garnish with coriander and curry leaves.

I served with appam. It goes well with dosa also.

You can see recipes of BM 19 here.

ALOO MUTTER PANNER

Today is second day of BM 19 group 3. This subzi I made it for my son's second birthday , it was hit. Kids and adults loved this. I forgot to click on that day. Again I made and clicked. Since I made it for lunch box I could not click step wise pictures.

INGREDIENTS

Onion - 1

Tomato - 2

Ginger - 1" piece

Garlic - 2 to 3 pods

Cashew - 4 to 5

Panner - 1 pack (I used milky magic)

Boiled potato - 2

Peas - 1 cup

Kitchen king tandoori masala - 1 tbsp

Chili powder - 1 tsp

Salt as per taste

Kasthoori methi = 1 tbsp

Coriander leaves for garnishing

Oil and cumin seeds for tempering



METHOD

• In a pan heat oil and temper cumin seeds.
• Combine tomato, ginger , garlic , ground to paste.
• add this to onion. cook well.
• Cut paner cubes and put it warm water.
• Add tandoori masala, chili powder and salt.
• When the raw smell goes add paner, potato and peas and cook well.
• When the vegetables are cooked add grounded paste of cashew to that.
• When the gravy becomes thick add kasthuri methi.
• Garnish with coriander leaves.

Check out the recipes of BM 19.

VEGETABLE KURMA

I am back to BM #19 after a break. Thanks to valli for this opportunity. This kurma is every body's favourite in our home . I served this with store bought parota. It goes well with chapati and poori.

INGREDIENTS

Onion - 1
Tomato - 1
Ginger garlic paste - 1 tsp
peas -1/2 cup
Boiled potato - big 1
Beans - 10 to 12
carrot - 1
Cauliflower - 10 florets
red chili powder - 1tsp
salt to taste
oil, cumin seeds for tempering
Coriander leaves for garnishing

TO GRIND

Coconut - 1/4 cup
green chili - 1
saunf - 1 tsp

METHOD

In a cooker heat oil and  splutter cumin seeds.Saute the onions till transparent. Add the ginger garlic paste.

when the raw smell goes , add chopped tomatoes and saute well.

Add chili powder, salt and chopped carrots, potatoes, cauliflower and peas. and saute well.

Combine the ingredients given under to grind in a mixer and ground to a paste. Add to the vegetable. Give 2 whistle and kurma is ready to serve.

Check out lots of recipes of BM # 19.

TINDA SUBZI, ADA PRADHAMAN AND AWARDS

This I learnt from my sister, this is without onions, so people can make during fasting days. Now for the next 15 days we cant have onions, garlic , i am looking forward recipes without onions. I prepared this when my cousin has come down, he liked both the dishes.





TINDA SUBZI





Ingredietns

Tinda - 250 gms
Tomato - 2 or 3
Green chili - 1 or 2 ( adjust according to taste)
salt to taste
oil, hing, cumin seeds for tempering
cilantro for garnishing











Method


Peel the skin and cut the tindas and make tomato puree.

In a pressure pan heat oil , add cumin seeds , when it splutters add hing and chopped green chili.

Add tomato puree , when the raw smell goes add the tinda and saute for 2 minutes.



Give two whistles and garnish with cilantro.



Goes well with roti.





This is taking part in Viki's side dish for chapati event.

ADA PRADHAMAN

I love this payasam. I made with ready made ada which is available in market. I followed the instructions in the packet. It tasted Yum

Ingredients

Rice ada - 1 /2 cup

Coconut milk - extracted from one medium size coconut ( Keep first milk separate and second milk separate)

Jaggery - 1 cup

Cardamon powder - one pinch

water

cashew for garnishing

Method

Make jaggery syrup and strain it and keep aside.

In the second milk add some water and cook the ada. When it cooked add the jaggery syrup.

Cook until the ada blends well with the jaggery syrup add cardamon powder.

When it cooked add the first coconut milk and give one boil and transfer in to a serving dish.

Garnish with cashews.

This entry is taking part in purva's janmashtami and Ganesh Chathuthi event.

AWARD TIME

Priya and Shama has honoured me with this award. Thank you friends and I am honoured.

Priya has honoured me with this award too. Thanks Priya and i am bouncing in joy.

I want to share this award with my new blogger friends.

1. Jayashree

2. Shabs

3. Nanna ruchi

4. Zaiyda

5. Faiza Ali

6. Priya of priya' feast

KATAL/ JACK FRUIT SUBZI

This recipe my sister made it for me when i went to Delhi for my vacation. I love this , I have tasted when I worked in Delhi . I have not tried in home because in Chennai , they wont clean and give the small jack fruit. I asked my sister and she prepared for me, but everybody loved it even the kids.


I helped her in cutting and frying the jack fruit.






Ingredients


Jack fruit - 500 gms

Onion - 2

Tomato - 2

Chili powder - 1 tsp ( adjust according to taste)

Garam masala - 1/2 tsp

salt to taste

oil for frying

cilantro for garnishing



For tempering


oil, cumin seeds


Method




1. Chop the jack fruit in to pieces.

2. Heat oil in a Kadai and deep fry the jack fruit.

3. Keep a little oil in a pressure pan, add cumin seeds, when they splutter add chopped onions.

4. Add tomatoes , chili powder, turmeric powder and salt.

5. Cook until the raw smell goes and oil separates.

6. Add the deep fried jack fruit and add little water and give a whistle.

7. Garnish with cilantro.

This entry goes to Side dishes for chappathi hosted by Viki.

An Award

Priya of easy N tasty recipes and Priya of Priya's Feast has passed me this beautiful award. I am so happy and honoured.



1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated

7 things about me

1. A simple person and love to have more friends.

2. Love to try out new dishes and blog it. :-)

3. Like to hear songs, especially melody songs.

4. My favourite pass time is playing with kids and reading books.

5. Like to travel to lots of places with family.

6. Love to have a own car ( Nagging Hubby for that)

7. Want to get Montessori training and become a teacher for small kids.

Priya of priya's feast tagged me.

Rules: Respond & rework.Answer the questions on your own blog,Replace one question you dislike from the question of your invention.Add one more of your own.Then tag 8 or 10 more people.

What is your current obsession?

Reading Books.

What are you wearing today?

Salwar

What's for dinner?

Chapathi and Mixed vegetable subzi.

What’s the last thing you bought?

Sandals

What are you listening to right now?

Devaragam Songs

What do you think about the person who tagged you?

Priya Suresh , a awesome cook posts lots of variates.

Priya , A awesome blogger.

If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Ooty

What are your must-have pieces for summer?

Sun glass,cotton dresses,Water and lemon juice of course AC.

If you could go anywhere in the world for the next hour, where would you go?

Andaman Nicobar

Which language do you want to learn?

Spanish

What’s your favourite quote?

Always think positive

Who do you want to meet right now?

New arrival - Pranav ( My bro's son)

What is your favourite colour?

Pink

What is your favourite piece of clothing in your own closet

Pink embroidered Saree

What is your dream job?

Working in Citi Bank

What’s your favourite magazine?

Aval Vikatan, Snegithi etc

If you had $100 now, what would you spend it on?

Buy some gifts of hubby and kids.

Describe your personal style?

Out spoken, love to help others, love to chat

Give us three styling tips that always work for you.

Dress smartly, smiling face and polite.

What are your favourite movies?

Azhan, Tare zabeen par, Pasanga , Dasaavatharam

What are three cosmetic/makeup/perfume products that you can't live without?

Face scrub, Eye liner and Body spray.

What inspires you?

Books

What are you going to do after this?

Have to do grind for appam and read book to my Son.

Coffee or tea?

Both, Filter Coffee in the morning and Ginger tea in the Evening.

What do you do when you are feeling low or terribly depressed?

Love to hear songs or read books or go out for around in Scooty

What is the meaning of your name?

Knowledge

Which Other blogs you love visiting?

My Blogger friends

Favorite Dessert/Sweet?

Chocolate sundae / Cashew Kathli

List 5 places you wanted to visit in your life time?

Singapore, Malaysia, Australia, Switzerland, London

What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?

Curd rice with Pickle

Who do you love most and why ?

My kids - Lovable

What do you think is the ‘big Plus’ which keeps you unique from others?

Helping others instantly.

Favourite season?

Winter

Which is your favourite international cuisine?

Chinese

Who is ur favourite singer?

S.P. Balasubramanian

My Question

What's your Zodiac Sign?

Gemini

Respond and rework-answer the questions on your blog,replace one question that u dislike with a question of your own invention,and add one more question of your own.

Now comes the toughest part of this passing to 7 bloggers. I would like to pass it to all my friends but it says I have to select 7.

1. Shanthi

2. Priya Sriram

3. Shabs

4. Yasmeen

5.Jayasree

6. Premy

7. Jaishree

Kindly accept the award, if you are already tagged, just accept the award only.

MIX VEG KURMA AND CUCUMBER BUTTERMILK

I enjoyed my stay in mom's place thoroughly. No cooking, no tension. After I returned I was feeling so.. lazy, cleaning the house, cooking oh :-( . I have not visited your blog, i will surely do it quickly.
This dish I learnt it from my Chitti , simple and yum dish.

Ingredients

Carrot - 1
peas - one hand full
Potato - 1
salt to taste
Oil , mustard seeds for tempering
Coriander leaves for garnishing

To grind

Onion - 1
Tomato - 1
Saunf - 1 tsp
Green chili - 2
Coconut - grated - 1/4 cup
Fried grams ( Pottukadalai_ 1/4 cup


Method

1. Pressure cook the vegetables.
2. Combine the ingredients given as 'to grind" in a mixer and grind to paste.
3. In a pan heat oil and temper mustard seeds add the grounded mixture .
4. After the gravy is cooked add the cooked vegetables and give a boil.
5. Garnish with coriander leaves .

Goes well with roti.

Cucumber Buttermilk

Ingredients


Curd - 1 cup
Cucumber - 1 ( big)
Ginger - one small piece
Black salt as per taste
Pepper powder - one pinch
Oil. mustard seeds for tempering ( Optional)
Ice cubes, water

Method

1. Peel and chop the cucumber and ginger, grind and strain the juice.
2. Combine ice cubes, water, curd, cucumber juice, salt, pepper and blend it.
3. If you want temper with mustard seeds.

This entry goes to 15 minutes cooking by Mahi.

Cucumber Buttermilk is taking part in Summer treat hosted by Priti.

DRUMSTICK KOOTU

This is my mom's signature dish. She has come down to my place for Janani's birthday. Since it is her favourite I asked my mom to prepare this. Janani enjoyed very much.




Ingredients

Drumstick – 3 to 5
Moongdhal – ½ cup
Red chili- 2 or 3
Salt to taste
Urad dhal – 1 tbsp
Grated coconut – 1 tbsp
Pepper – 4 to 5
Hing one generous pinch
Oil, mustard seeds, cumin seeds for tempering
Method


Method


1. Pressure cook moong dhal, chop the drumsticks into 3 inch long pieces.

2. In a pan combine water and drumstick and cook until it is done.

3. Heat ½ tsp of oil in a pan and saute red chili, urad dhal , pepper corns. Grind it to a paste by
adding cumin seeds and grated coconut.

4. combine the moong dhal, drumstick and add this grounded mixture.

5. Add salt and hing, give a boil until it blends.


This entry goes to WYF Side dish by Easy crafts and http://spicesetc.blogspot.com/2009/04/15-minute-cooking-spieces-etc.html hosted by Mahimaa.