Category: Lunch-Veg

Egg Tamarind Curry

Egg-Tamarind-curry

 


Ingredients

Eggs-6

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

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Traditional Cauliflower Curry

Gobi Grandma curry

Grandma Gobi Curry


Ingredients

Cauliflower-1

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

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

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices for the Grinding

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

  1. Blanch the cauliflower florets in a warm water  with salt and turmeric For the 2 mins
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take cauliflower florets in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 


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Wedding Feast Sambar

Marriage special Sambar

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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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Rasam

Rasam

Basic Rasam

Ingredients:

Dal water-1 cup

Tamarind juice-1/4 cup

Tomato-2 medium

Green chillies-1

Turmeric-1/2 tsp

Salt to taste

Coriander leaves and stem

 

 

For the Tadka:

Mustard-1/2 tsp

Red chillies-2

Curry leaves-1 spring

Hing-2 pinch

Ghee

 

For the DD spices:

Cumin seeds-1/2 tsp

Pepper-1/2 tsp

Garlic cloves-4

Coriander leaves-1/2 bunch

Green chilli-1


Preparation method:

Heat pan and add chopped tomato, tamarind juice, salt, turmeric, rasam powder, cooked dal and dal water.

Boil it For the 15 mins. Simmer it For the last 8 mins.

Crush the ingredients in DD, add it to the rasam.

Heat ghee in a pan, add mustard, curry leaves, red chillies, and hing.

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

Garnish it with coriander leaves.

Serve it hot.


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kuska Briyani – Pressure Cooker Method

tomato rice (2)

Kushka Briyani-Pressure cooker


Ingredients

Chicken stock/ Veg Stock-1 Cup

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- 2 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 stock and mix it well.
  7. Add the basmati rice and water .(Water ratio 1:2- including the mixture prepared)
  8. Add lemon juice, coriander and mint leaves
  9. Cook it For the 3 -5 whistles
  10. Serve it hot with raita.

 


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Plantain Chips -Vazhakkai Varuval

plantain fry

Valakkai Chips


Ingredients:

Plantain-2

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

Peel Plantain and cut into slices.

Add chilli powder, turmeric, hing, salt  to the plantain 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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Mushroom Fried Rice

Mushroom Fried Rice

Mushroom Fried Rice


Ingredients

Mushrooms-500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cumin seeds-1/2tsp

Curry leaves

 

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- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cumin and curry leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and fry it.
  4. Add tomato puree and the spices with the salt
  5. When the oil floats at the top, add the mushroom pieces and mix it well
  6. Cover it and cook it For the 12 mins in a low flame.
  7. Add the crushed pepper and mix it well.
  8. Add the cooked rice and stir it well.
  9. Garnish with Fresh coriander and serve it hot with raita.

 


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Plantain Fry (vazhakkai fry)

plantain fry

Valakai Varuval


Ingredients:

Plantain-2

Chilli powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

Peel Plantain and cut into slices.

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

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces.

Cover it and cook it in a slow flame until it turns to golden brown.

Serve it hot with rice or roti.


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Mushroom Gravy

Mushroom Gravy

Mushroom curry


Ingredients:

Mushrooms-500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cumin seeds-1/2tsp

Curry leaves

 

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- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cumin and curry leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and fry it.
  4. Add tomato puree and the spices with the salt
  5. When the oil floats at the top, add the mushroom pieces and mix it well
  6. Cover it and cook it For the 12 mins in a low flame.
  7. Add the crushed pepper and mix it well.
  8. Garnish with Fresh coriander and serve it hot with rice or roti.

 

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