Idli-Butter Chicken

Breakfast menu7

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Okra Rice

okra rice

Okra Recipes – Bhindi Pulao is prepared using tomato, onion mixture with less spices. Okra curry recipe can be made with sesame oil, which gives richness to the dish, tastes excellent and healthy.

Okra Recipes – Bhindi Pulao is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.

Okra recipes – Okra known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo,It is popular in Indian and Pakistani cuisine, such as bhindi masala /sambar. In Malaysia okra is commonly a part of yong tau foo cuisine,served in a soup with noodles.

Okra Recipes – Bhindi Pulao is simple dish that can go well with rice and roti. Variety of dishes can be prepared with this okra. Okra Recipes- okra fry, bendakaya pulsu, okra peanut masala, bhindi masala are popular okra dishes in india. I have prepared 17 types of dishes, you can watch these recipe videos in my site. Each recipe has its unique flavor and taste.


Ingredients:

Okra -250 gms

Onion-1

Tomato-2

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. Wash ,pat dry and chop okra into medium slices.
  2. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  3. Once spluttered add chopped onions and fry it.
  4. Add chopped tomatoes and sauté it.
  5. Add turmeric powder, hing, sambar powder and salt.
  6. Add chopped okra and fry it gently.
  7. Sprinkle water, cover it and cook for 15 mins in a low flame.
  8. Add cooked rice and sesame oil and mix it well.
  9. Garnish it with fresh coriander leaves
  10. Serve it hot with pickle and papad.

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Vallarai thuvayal

vallarai thuvayal

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Thali Meal 23

thali meals 31

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Yam Fry

sena fry

Sena varuval:

  • high in fibre and in omega 3 fatty acids.
  • low glycemic index – hence good For the people suffering from diabetes.
  • cools the body.

Ingredients:

Sena-250 gms

Turmeric-1/2 tsp

Hing-2 pinch

Salt to taste

Oil


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.

Serve it hot with rice or roti.


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Traditional Veg Curry

Grandma Veg curry

Veg-Grandma-curry


Ingredients:

Mixed Vegtables-500 gms

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

 


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Potato Recipes – Aloo Posto – Potatoes in poppy seed paste

aloo posto
 

Aloo Posto – Origin

Potato Recipes – Aloo Posto (Potato cooked in poppy seed paste) is a delicious & popular Bengali recipe generally eaten as a dry accompaniment with a meal of steamed rice and daal.Posto( poppy seeds) is essential to Bengali household, variety of dishes can be made with the combination of chicken,meat,egg and vegetables.

Aloo Posto – Spices and cooking method

Potato Recipes – Aloo Posto – is prepared by Bengali method of cooking.The potatoes are half boiled and added to the poppy seed paste with spices and cooked in slow process. The texture of the recipe is similar to South Indian Korma, which is prepared using coconut. But tastes very different and great.

Aloo Posto – Nutritional health benefits

Potato Recipes – Aloo Posto -potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Potato Recipes – Aloo Posto – Poppy seeds are highly nutritious,Poppy seeds are used around the world in various cuisines.Poppy seeds are a potential source of anti-cancer drugs.In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer.This can be applied on hair for healthy and shiny.The poppy seed is mentioned in ancient medical.the Egyptian used poppy seed as a sedative.The Sumerians used as remedy to aid sleeping, promote fertility and wealth.

Aloo Posto – Serving method

Potato Recipes – Aloo Posto is a dish that is eaten all season but especially during summer,it cools your body and gives freshness. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but very simple and easy to prepare. Aloo posto is a great dish to have with roti, phulka, naan,paratha and rice.Aloo posto can be served either for breakfast or lunch or dinner. Aloo posto is healthy recommended dish.

 


Ingredients

Potato-300gms
Red Chillies-2
Cumin seeds-1 pinch(optional)
Onion-1
Ginger Garlic Paste-1 tbsp
Poppy seed paste-1 cup
Turmeric powder-1/2 tsp
Salt
Oil


Preparation method:

  1. Soak the poppy seeds overnight and make a fine paste.
  2. Heat oil in a pan, add red chillies and cumin seeds.
  3. Add the chopped onions and saute it.
  4. Add salt and turmeric powder and cook for few mins.
  5. Add ginger garlic paste and saute it.
  6. Add the poppy seed paste and stir it well.
  7. Once it starts boiling, add half boiled, cubed potatoes and mix it well.
  8. Allow it to cook for 12 mins in a medium flame.
  9. Garnish it with corianderleaves and serve it hot with rice or roti.

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Eggplant sambar

Brinjal sambar

Brinjal Sambar


Ingredients:

Brinjal/ Eggplant-250 grams

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Onion-1 medium/Shallots-10

Tomato-2

Green chillies-2

Salt to taste

Coriander leaves

Oil

 

Spices:

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Fenugreek seeds-1 pinch

Curry leaves


 

Preparation method

  1. Wash and clean the toor dal or moong  dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  7. Add chopped eggplant sauté it For the 5 min and add cooked dal.
  8. Add tamarind juice, mix it well and cook it For the 12 mins in a low flame.
  9. Add Fresh coriander leaves and serve it hot.

 


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Egg Cheese Sandwich

Egg Cheese Sandwich

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Ivy Gourd Curry

ivy gourd curry

Kovakkai curry


Ingredients:

Ivy gourd-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 ivy gourd 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 raita or papad.

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