Category: Indian

Ivy Gourd Chips

Ivy Gourd Chips


Ingredients:

Ivy gourd -250gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

Wash ,pat dry and chop ivy gourd  into medium  slices.

Add chilli powder, turmeric, hing, salt  to the okra slices and mix it well.

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces and deep fry it till it turns to golden brown.

Add few at times in medium flame.

Serve it hot with rice or roti.


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Broad Beans Egg Pulao

Avarakkai Egg Rice

 

Broad beans egg pulao recipe is very healthy dish cooked in less spices with less oil. eggs added to the beans and scrambled cooked in a low flame. Broad beans or lablab beans is very good for health and used all over the world in different names. In India it is known as broad beans, avarakkai, chikkudu kai and so on.you can make simple and quick dishes using broad beans.

The egg is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat.it contains Vitamin A, D,B2,B12,Folate,Biotin,,pantothenic acid,Choline, Minerals-Phosphorus,Iodine,Selenium.it helps improving healthy skin, eyes and the nervous system.it helps in the development of all cells in the body,for healthy bones and teeth,formation of red blood cells and for energy metabolism.

Broad beans are also rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy.Broad beans are an excellent vegetable source of protein and fibre. This may be a winning combination for weight loss.This food is very low in Saturated Fat, Cholesterol and Sodium.

Broad Beans is good for skin.you will get shiny gorgeous skin. Broad beans leaf’s juice removes any pimple marks or any scars easily. Variety of dishes can be made with broad beans. I have prepared 15 recipes using broad beans, you can watch these recipe videos in my site. This is yummy and simple dish.
Broad beans egg pulao can be served as a excellent dish for lunch box or picnic. Broad beans egg pulao can be served hot with raita, pickle, papad or any side dish.


Ingredients

Broad Beans-250 grams

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Egg -3

Onion-1 medium (optional)

Oil

For the Tempering/Tadka

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Add chopped onions and sauté it till it turns to golden brown.
  3. Once spluttered, add chopped broad beans  and sauté it.
  4. Add turmeric powder, hing, sambar powder and salt.
  5. Sprinkle water, cover it and cook for 15 mins in a low flame.
  6. Add eggs and scrambled it with the broad beans,cook for 5 mins.
  7. Add cooked rice, sprinkle sesame oil or ghee  and mix it well.
  8. Garnish it with fresh coriander leaves
  9. Serve it hot with raita or papad.

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Drumstick Tamarind curry

drumstick tamarind curry


Ingredients

Drumstick-1

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 Spices

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
  3. Add chopped tomatoes and spices, mix it well.
  4. Add tamarind juice, salt and cook until oil float at the top.
  5. Add  chopped drumstick and sauté it.
  6. Cover it and cook for 20 mins in a medium flame.
  7. Garnish it with coriander leaves.
  8. Serve it hot with rice.

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Pal Kolukattai

Pal Kolukattai

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Dahi Bhale

dahi balle

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Yam Chops

sena chops

Sena Chops


Ingredients:

Sena-250 gms

Turmeric-1/2 tsp

Hing-2 pinch

Salt to taste

Oil

For the grinding:

Garlic cloves-6

Fennel seeds-2 tsp

Cumin seeds-1 tsp

Red chillies-4


Preparation method:

Peel it and cut into cubes, add turmeric, hing  and salt.

Pressure cook the sena, filter and keep it aside.

Heat oil in a pan, add sena cubes and fry it till it turns to golden brown.

Heat oil in a pan, add the grinded masala, add turmeric, salt and hing.

Mix it, cook For the 4 mins and add the fried sena cubes.

Toos it and mix it well For the 10 mins.

Serve it hot with rice or roti.


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Tomato Rice-Pressure Cooker method

Tomato Rice

Tomato Rice-pressure Cooker


 

Ingredients

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 6 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top, add the basmati rice and water.(Water ratio 1:2- including the mixture prepared)
  7. Add lemon juice, coriander and mint leaves
  8. Cook it For the 3 -5 whistles
  9. Serve it hot with raita.

 


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Chayote coconut curry

chayote coconut dal curry

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Orange Rasam

Orange  Rasam

Orange Rasam


Dal water-1 cup

Tomatoes-2

Green chillies-3

Turmeric-1/2 tsp

Salt to taste

Coriander leaves

Orange -1

Oil

 

For the Tadka:

Mustard-1/2 tsp

Red chillies-2

Curry leaves-1 spring

Hing

DD spices

 

For the DD spices:

Cumin seeds-1/2 tsp

Pepper-1/2 tsp


 

Preparation method:

Heat pan and add coriander leaves, chopped tomatoes, green chilies, salt, turmeric, and dal water.  Boil it For the 15 mins. Simmer it For the last 8 mins.

Crush fresh pepper and cumin in DD

Heat oil in a pan, add mustard, curry leaves, red chillies, hing, add DD spices.

Once they splutter, add tadka to the rasam, simmer it For the 2 min.

Add Orange juice and switch off the flame.

Garnish it with coriander leaves.

Serve it hot.

 

Note: No tamarind, No Garlic. Fresh pepper and cumin.


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Cluster Beans Curry

Cluster beans


Ingredients:

Kothavarangai-250 gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped kothavarangai and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  5. Garnish it with fresh coriander leaves
  6. Serve it hot with rice or roti.

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