Happy Valentine's Day !!!

Quick tomato gravy / தக்காளி தொக்கு

I woke up late on one lazy morning and my hubby was hurrying up to work. I dont want to send him empty stomach (he hate cereals...) and quickly prepared this side dish for dosa. mmmm.... he was very happy and had one extra dosa! As usual very simple recipe.

Ingredients:
Cooking oil - 2 tbs
Mustard seeds + urad dal - 1/2 tbs
Curry leaves - 5 nos
Onion - 1
Tomato - 1
Ginger - small piece
Fresh coconut - 5 tbs
Salt to taste

Method:
1. Grind onion, tomato, ginger together into a fine paste and keep aside.
2. In a pan heat 2 tbs oil, add mustard seeds + urad, curry leaves and grinded paste @ 30 sec interval. Saute the tomato paste at medium flame (to set down the green smell).
3. In the meantime grind the fresh coconut to a fine paste. add this to tomato paste and stir for 30 sec.
4. Add salt + one cup of water & stir well.
5. Close the pan with a lid and let the gravy cook for 10 mins in medium flame.
6. Sprinkle chopped cilantro (optional) n serve hot with dosa/idli/chappathi.

Blessed with a Baby Girl

A big 'Hi' to all the readers after a long time (exactly after one year ;) ). I am happy to informu all that we have been blessed with a baby girl on May 14th, 2010. Had severe Nausea till 5th month and went under C-section.....etc etc. This one year passed like one week for me. Hope ll be able to blog regularly soon.

Bindi Masala (I call it as Yummy masala ;) ) / Okra Masala / வெண்டைக்காய் மசாலா

Its my favourite recipe. Easy to prepare - Medium spicy - very tasty dish. Goes well with chappathi, Sambar rice or Plain rice. Kids may like it very much.

Ingredients:
1. Vendaikka / Bindi / Okra - 1/2 kg or 1 pack
2. Cooking oil - 4 tbs
3. Mustard seeds + urad dal - 1/2 tbs
4. Curry leaves - 5 nos
5. Big Onion - 1 no - chopped
6. Tomato - 1 - chopped
7. Garam masala - 2 tbs
8. Dhania / Coriander powder - 2 tbs
9. Red chili powder - 1 tbs
10. Salt to taste
11. Cashew nuts - 6 to 8 nos
12. Grated fresh coconut - 1/2 handful

Method:
1. Soak cashew nuts in warm water. Do this as a first step of preparing the dish.
2. Wash whole Okras, dry & cut them into small pieces. Usually i used to wash the vegetable and spread it on a newspaper overnight. If you are using a frozen okra pack, keep the washed vegetable in air for atleast 30 mins.
3. Heat 2 tbs oil in a non stick pan and saute the okra till the sticky liquid from it vanishes. Keep this aside. (you dont have to stir the vegetable continously for this. Once in every 5 mins gently stir).
4. Heat 2 tbs oil in a pan. Add mustard seeds + urad dal, Curry leaves and onion @ 30 sec interval. Cook till onion turns transparent. Now add chopped tomato and cook till its smashed. Now add sauted okra and add all powders + salt. Cook in medium flame for 10 mins.
5. Grind the soaked cashew nuts and grated coconut together into a fine paste. Add 2 tbs of water if required. Add this paste to okra and cook for 10 more mins.
Serve hot.

Spinach - scrambled egg masala

Medium spicy side dish, goes well with chappathi, Toasted Bread, Sambhar rice and plain rice. For those who dont like spinach dal, can try this one.

Ingredients:
1. Egg - 2 nos
2. Cooking oil - 2 tbs
3. Mustard seeds + urad dal - 1/2 tbs
4. Saunf / Sombu - 1/4 tbs
5. Curry leaves - 4 nos
6. Onion - chopped - 1 handful
7. Tomato - chopped - 1/2 handful
8. Turmeric powder - pinch
9. Red chili powder - 1 tbs
10. Garam masala - 1 tbs
11. Salt to taste
12. Spinach - Washed and finely chopped (amount - as you wish)
13. Lemon juice - 1 tbs (optional)

Method:
1. Heat cooking oil in a pan and add mustard seeds, urad dal, saunf, curry leaves, onion @ 30 sec interval in the same order. Saute the onion till its transparent. Now add the chopped spinach and saute well till the green smell goes off.
2. Once the spinach reduces 3/4th of its volume add chopped tomato and saute till its smashed. Now add 1/2 to 3/4 cup water, turmeric powder, red chili powder, garam masala and cook till the gravy boils.
3. At this point break the eggs one by one and pour into the gravy. Add salt at this stage & stir well. In medium flame cook till the gravy thickens. Switch off the stove and sprinkle the lemon juice. Serve hot with chappathi or Bread Toast.

Note: - I have prepared this dish very thick. If you are planning to serve with plain rice add some more water and stop cooking when the dish is in gravy consistency.

Healthy rava idli (ரவா இட்லி)/ Semolina-vegetable steamed cake

Rava idli - one of my hubby's favourite. I would say its a healthy breakfast especially for kids.For those who doesnt under the term idli , dont miss to click the link.

Ingredients:
To saute:
1. Rava/semolina - 1 1/2 cups (this holds good for 2 people)
2. Cooking oil - 1 tbs
3. Perungayam / Hing / Asafoetida - pinch
4. Mustard seeds + urad dal - 1/2 tbs
5. Green chilli - 2 nos - finely chopped
6. Ginger - small piece - finely chopped
7. Curry leaves - 6 nos
8. Peanuts / Cashew nuts - 1/2 handful (optional)
To cook:
1. Yogurt / Curd - 1 cup
2. Baking powder - a pinch
3. Grated carrot - 1/2 cup (you can use ur choice of grated vegetables cabbage, chopped - half cooked brocolli or cauliflower) - make sure vegetables quantity doesnt exceed 1/2 of the quantity of semolina.
4. Cilantro - chopped
5. Salt and water - as required
To Garnish
1. Sliced tomato
2. Chopped cilantro

Method:
1. Heat cooking oil in a pan, add mustard seeds + urad dal, hing, nuts, curry leaves, chilli, ginger one by one (dont change this order). Once the nuts are golden brown add rava / semolina and saute till nice aroma comes. Allow this to cool down.
2. Batter preparation- To the sauted rava add all the ingredients mentioned under To cook together, mix and keep this batter aside for 30-40 mins. If required add water while soaking. Make sure no excess liquid remains on top. Beat the batter well after 30 mins.

3. Grease the idli plate with a drop of cooking oil, place the garnishing and pour the idli batter into the mould (as shown above). Cook the idli in steam for 10 - 15 mins (Rava idli takes bit more time to get cook).
4. Serve hot with chuttney / sambar / idli podi. Enjoy!!!!

Modhakam - Ganesha chadhurthi special

Ganesha chadhurthi - Birthday of Lord Vinayaka.

Modhakam - Considered to be the favourite dish of Lord Ganesha. Hope kids will like this dish very much...

Ingredients:

1. Rice flour - 1 cup

2. Channa dal / Kadala paruppu - 1/2 cup

3. Finely chopped fresh coconut - 1/2 cup

4. Grated Jaggery - 1/2 cup

5. Ghee - 1/2 tbs

6. Salt - as required

7. Cardomom powder - pinch

Method:

1. Wash & soak the channa dal in water for 30 mins and half cook it in 1 cup of water. Drain water completely & Use this drained water for making the dough later. Grind the half cooked channa with a pinch of cardamom powder & keep this aside.

2. Heat 1/2 tbs ghee in a pan and saute the chopped coconut in it.

3. Now add all the ingredients together and make a soft dough out of it. Use the water drained from channa for making the dough.

4. Make small balls from the dough and cook in steam (idly maker) for 10 mins. Serve hot.