Tuesday, September 27, 2011

Simple peanut chutney

Dedicating this post to all bachelor readers :)
Fresh coconut - 1 cup
Ginger n garlic - each 1 piece (equal size)
Dry Roasted  peanuts - 1 handful
Dried red chillies - 4 nos
Fresh tamarind - 1 small piece
Salt to taste

Grind all the ingredients into fine paste - add very little water.Best combination for dosa / idli / variety rices...

Sunday, August 28, 2011

Spicy dry mushroom curry

Mushroom is one of our favorite. Here comes a south indian style dry curry. Goes well with any variety rice, sambhar rice n curd rice.

1. Mushroom - 250 gms - cut into small pieces
2. Cooking oil - 4 tbs
3. Mustard seeds + urad daal (white lentil) - 1/2 tbs
4. Cumin seeds / Jeera - 1/2 tbs
5. Curry leaves - 4 nos
6. Dried red chillies - 4 nos (roughly broke into small pieces)
7. Big brown onion - 1/2 finely chopped
8. Kadalai paruppu /Splited channa daal / Splited peas - roughly 1 handful (soaked in water for 30 mins)
9.Turmeric powder - pinch
10. Coriander powder - 2 tbs (optional)
11. Red chilli powder - 1 tbs
12. Salt to taste
13. Coriander leaves for dressing
14. Grated fresh coconut - roughly one handful

1. Heat cooking oil in a pan, add mustard seeds + urad daal, once it splatters add cumin seeds, then curry leaves. After 10 sec add dried red chilli and saute for 30 sec. Now add chopped onion and cook till its transparent.
2. Drain water from soaked splited peas and add it to the onion, saute for a min. Add mushroom, turmeric powder, chilli powder, coriander powder, salt and mix well. Close the pan with a lid and cook the mushroom in medium flame. No need to add water. Mushroom ll lose moisture n that would be enough. If the gravy is too dry add 1/2 cup of water.
3. Remove the lid after 10 mins and check whether peas get cooked. Else stir and close the lid. Once peas is cooked sprinkle cilantro leaves & grated coconut, mix well and remove from flame.
Serve hot with rice/ chappathi.

Thursday, August 18, 2011

I am back....

I was busy in shifting my house from Bangalore to Brussels, Belgium on new assignment. I will be blogging regularly soon.

Thanks for all the readers.

Wednesday, May 25, 2011

Taking a small break :(

Due to some unavoidable personal reasons i am taking a small break from blogging. Will miss you all :( 

Friday, May 20, 2011

My first award !

I thank, Julie of Tasty treat, ChitraManoj of Share my recipe and Ammu mohan of Rasi's veg bites to pass these lovely awards to me. Being my first award i am excited to receive these awards. I take this opportunity to thank all my blogger freinds and readers, and for all ur valuable encouraging comments.

Though the rules to follow to claim & these awards says, pass these to 15 other blogger friends, unfortunately most of my blogger friends already received this set once or twice. I dont want to bore them again.
As a token of Appreciation & Thanks i would like to give this 'Interesting Blog(ger)' Award to my blogger friends listed below. Friends, Thanks a lot for ur support.

1. Mahi
2. ChitraManoj
3. Priya Mahadevan
4. Rajeswari Vijayanand
5. Angelin
6. Kurinji
7. Aruna manikandan
8. Julie
9. Suja
10. Divya
11. Nandini
12. Prathima Shivraj
13. Vardhini
14. Mahjabeen Arif
15. Radhika
16. Ammu mohan
17. Jay
18. Reva

Receivers, please pass this award to any number of your blogger friends.
Happy Blogging!

Wednesday, May 11, 2011

Tricolor kurma / Tricolor coconut gravy

 Simple vegetarian kurma. Goes well with hot rice and chappathis.

  1. Chopped carrot, peeled & chopped potato, green peas - each 1 cup
  2. Cooking oil - 4 tbs
  3. Mustard seeds + urad dal - 1 tbs
  4. Curry leaves
  5. Onion & tomato - each 1 finely chopped
  6. Turmeric powder - 1/4 tbs
  7. Salt to taste
  8. Edible coconut oil - 3 tbs
To grind:
Fresh grated coconut - 1/4 cup
Green chillies - 4 nos
Fennel seeds - 1/4 tbs
Garlic pods - 3 nos

  • Boil and cook veggies with enough water in a pressure cooker / a wide pan till they turn tender. Keep it aside.
  • Heat cooking oil in a pan, add mustard seeds, urad dal, curry leaves.
  • Add onion, tomato, turmeric powder + salt and saute till tomato is cooked.
  • Now add the veggies and mix well. After 2 - 3 minutes add the ground paste and cook for 5 mins.
  • Switchoff the stove n garnish with chopped cilantro & coconut oil.

Sunday, May 8, 2011

Panakam / Indian energy drink

Jaggery (powdered) - 1/4 cup
Tamarind paste - 1/2 tbs
Juice of 1/2 Lemon
Dry ginger powder (sukku) - 1/4 tbs
Cardomom powder - 1/4 tbs
Edible camphor - pinch (optional)
Salt a pinch

Dissolve the powdered jaggery in 1/2 cup of water.
Add all the remaining ingredients to jaggery water + 1 1/2 cups of water.
Drain the drink thru a seive for any dust. Serve chilled.

Simple Healthy drink for the hot summer. I am submitting this to Kurinji kathambham healthy summer event.

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