Category: Indian

Broadbeans Stir Fry

Avarakka poriyal

Broad beans stir fry recipe is very healthy dish cooked in less spices with less oil. 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, chikkukai and so on.you can make simple and quick dishes using broad beans.

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.


Ingredients:

Broad Beans – 250gms

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 broad beans  and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook for 15 mins in a low flame.
  5. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Sandwich

Sandwich


Ingredients:

Bread-4 slices

Carrot-1

Cucumber-1

Tomato-1

Cabbage-100gms

Coriander leaves

Butter-200gms

Cheese-200gms

Salt

Pepper


Preparation method:

  1. Grated the carrot like ribbons.
  2. Slice the tomatoes and cucumber.
  3. Finely chop the coriander and cabbage.
  4. Take bread, apply the butter evenly.
  5. Add chopped cabbage sprinkle pepper and salt
  6. Add carrot ribbons, sprinkle pepper and salt
  7. Add sliced tomatoes, sprinkle pepper and salt
  8. Add sliced cucumbers and coriander leaves.
  9. Sprinkle pepper and salt.
  10. Add grated cheese and close it with the other bread slice.
  11. Sandwich is ready!

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Garlic Tamarind Gravy

Garlic-Tamarind-Curry

Ingredients

Garlic cloves- 1cup

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

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. Cover it and cook For the 20 mins in a medium flame.
  6. Garnish it with coriander leaves.
  7. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Methi Sambar

Methi Sambar

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Eggplant Rice

brinjal riceBrinjal Rice


Ingredients:

Brinjal/ Eggplant

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 brinjals 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. Add cooked rice, sprinkle sesame oil  and mix it well.
  6. Garnish it with fresh coriander leaves
  7. Serve it hot with raita or papad.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Sakarai Pongal (Sweet Pongal) – Receipe

pongal

Pongal is a unique tamil cuisine in india. it is a popular rice dish in Tamil Nadu and other South Indian states. Pong means ” boil over”.The rice boiled with milk,coconut and jaggery , this is sweet pongal made specially in earthenware decorated pots with a wood fire.

Sakarai pongal is generally prepared in temples as a prasadam, ie an offering made to a deity, as a thanksgiving to god. It prepared during special occasions and at any festival times. pongal festivals such as Thai Pongal is very famous in Tamil Nadu, India. Every January, Tamilians celebrate Pongal, a harvest festival, where pongal (the dish) is cooked to celebrate the harvest. Traditionally ancient Tamil people cook pongal before pooja and offer it to the deities.

There are two varieties of pongal, namely, sakarai pongal (sweet pongal) and ven pongal (white pongal). Ven Pongal: Ven (white) pongal is a popular dish in South Indian homes and is typically served as a special breakfast in Tamil Nadu.

_________________________________________________________________________________

Recipe Cuisine: Indian ;     Preparation Time : 5 mins;    Cooking Time : 20 mins ;    Yield: serves  3: 

Ingredients

Raw rice – 1 Cup
Milk – 1 Cup
Jaggery – 1/2 Cup
Ghee – 5 Tsp
Cashew nuts – 12
Raisins – 7
Cardamom – 3
Coconut – 1/4 Cup optional
Edible Camphor – a pinch optional

_________________________________________________________________________________

Preparation method

  1. Add 1:3 ratio of water to rice and cook it for 3 to 5 whistles until it get mashed up nicely.
  2. Add boiled milk and grated jaggery together into rice in a medium flame and stir it very well.
  3. Add Cardamom and edible camphor into rice.
  4. Heat the ghee in a separate pan and fry the cashews and raisins and add to the rice.
  5. Add the grated coconut and remaining ghee.
  6. Serve it hot and enjoy!
  7. Required techniques: If you feel jaggery is not pure then dissolve it in a hot water, heat it and filter it.
  8. Add the jaggery syrup to the cooked rice.Pongal consistency is very important, so don’t cook until it gets dry, make sure enough moisture is there.

_________________________________________________________________________________ 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather