Coriander leaves Thuvayal

Coriander thuvayal

coriander thuvayal


Ingredients

Coriander leaves-1 bunch

Red chillies-4

Tamarind-aamla size

Salt to taste

 

For the Tadka:

Mustard-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-2 spring

Oil


Preparation method:

  1. Take coriander leaves, tamarind, red chillies, and salt.
  2. Add it to a blender and make a fine paste by adding water.
  3. Heat oil in a pan, add mustard, urad dal, curry leaves
  4. Once they splutter add it to the chutney and whip it For the 1 min.
  5. Serve it with hot idly or dosa.

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Mysore Rasam

Mysore Rasam

Mysore Rasam


Ingredients:

Dal water-1 cup

Tamarind juice-1/2 cup

Tomato puree-1 cup

Tumeric-1/2 tsp

Green chillies-2

Salt to taste

 

For the grinding:

Red chillies-4

Coriander seeds-2 tsp

Chana dal-1 tsp

Pepper-1 tsp

Cumin-1 tsp

Urad dal-1 tsp

Curry leaves-1 spring

Grated coconut-3 tsp

 

For the tadka/tempering:

Mustard seeds-1/2 tsp

Curry leaves-1 spring

Hing-2 pinch

Cumin seeds-1/4 tsp

ghee


Preparation method:

 

Dry roast the grinding spices For the 2 mins.

Add it to the blender and prepare coarse powder

Heat the pan, add green chillies, tomato puree, tamarind juice, dal water, turmeric and salt

Boil it For the 10 mins

Add the coarse powder to the rasam

Heat ghee in a pan, add mustard, hing, curry leaves, cumin.

Once they splutter, add it to the rasam.

Garnish it with coriander leaves.

Serve it hot.


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Chana Masala – Punjabi Chole Masala – Chickepeas Curry – Veg Recipes Indian

chana masala

Chana Masala – Punjabi Chole Masala Origin

Chana Masala – Punjabi Chole Masala – is a popular Punjabi dish in Pakistani and Indian cuisine.Chana masala main ingredient is chickpeas called chana (Channa) in hindi. Chana masala is fairly dry and spicy with a sour citrus note. Many variations can be made with chickpes curry for example aloo chole is made with chickepeas and potatoes in Pakistani cuisine. Similar recipe is prepared with chicken in Lahore called murgh cholay. In India, chana masala is often eaten with a type of fried bread and is known as chole bhature.

Chana Masala – Punjabi Chole Masala – Spices and Cooking method.

Chana Masala – Punjabi Chole Masala is very simple to prepare and healthy recipe.This is my version of cooking.There are two methods,one is with the chana masala or with the dry roast spices separately.The chickpeas is soaked overnight and pressure cooked. Then the chickpeas is cooked along with onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder, crushed pomegranate seed (anardana) and garam masala.

Chana Masala – Punjabi Chole Masala – Nutritional health benefits

Chana Masala – Punjabi Chole Masala – Chickpeas – chana , are rich in both soluble and insoluble dietary fiber.Soluble fiber helps stabilize blood sugar levels.insoluble fiber helps to prevent digestive disorders.Chickpeas – chana are a good source of protein.Chickpeas can boost your energy because of its high iron content.Chickpeas – chana contains the significant amounts of folate and magnesium.Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels and lower the risk of heart attack Due to high fiber content and low GI, chickpeas – chana are excellent for weight loss diets.

Chana Masala – Punjabi Chole Masala – Serving method

Chana Masala – Punjabi Chole Masala is excellent side dish for roti,poori or Batura. Chana masala can be served as main course either for lunch or dinner with roti, batura or poori. In south India similar curry prepared with chickpeas for rice, idli or dosa. Variations can be made by adding potatoes to the curry. Chana masala with bhatura is a great dish for family gatherings,friends that anyone can love it. Try this healthy dish and enjoy.


Ingredients

Chickpeas – 250gms
Salt to taste
Oil

 For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Bay leaves-2

 For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic – 1/2 tsp. paste
Ginger – 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
Amchur powder-1/2 tsp
Pomogrante powder-1/2 tsp

Garnishing

Fresh Coriander – 1/3 bunches
Onion-1 medium
Lemon-1/2


Preparation method

  1. Soak the chana overnight, pressure cook and keep it aside.
  2. Heat the oil ina pan, add cumin seeds, cloves, cinnamon, cardamom and curry leaves
  3. Once they spultter add chopped onions and green chillies and sauté it
  4. Add ginger garlic paste when onion turns golden brown. Sprinkle little water if the mixture sticks or dries until it softening to a mash
  5. Add tomato puree, turmeric powder and salt.
  6. Add the boiled chana and mix it well.
  7. Add the spices or chana masala and stir it well.
  8. Add water and cover it on and cook it in the medium flame for 20 mins.
  9. Once the oil separates from the masala, Garnish it with coriander leaves,onion and lemon.
  10. Serve it hot with rice or roti’s

 

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Plantain Rice

Plantain Rice

Valakkai Rice:


Ingredients:

Plantain-2

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-1 spring

Cumin seeds-1/2 tsp

Red chilleis-2

Sambar powder-1/2 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to tatse

Oil


Preparation method:

Peel Plantain and cut into cubes.

Heat oil in a pan, add mustard, urad dal, red chillies, curry leaves and cumin seeds.

Once they splutter add the plantain cubes, sambar powder, turmeric, salt and hing.

Cover it and cook For the 10 min.

Add cooked rice and sprinkle sesame oil.

Garnish it with coriander leaves.

Serve it hot with raita or paapad.


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Thali Meal 16

thali meals 16

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Okra Sambar

okra sambar

Okra Sambar


Ingredients:

Okra -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


  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 chopped  okra sauté it For the 5 min
  7. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  8. Add cooked dal and 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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Onion soup Sandwich


Ingredients

Bread-4 slices
Onions-2
fresh thyme leaves-tsp
Sugar-1 pinch
Chicken /Veg stock- 2tbsp
Sea Salt to taste
Black Pepper for seasoning
Butter – 2 tbsp
Olive oil-2 tbsp


Preparation method

  1. Heat a pan, add butter and olive oil.
  2. Add the onions and saute it until its softened.
  3. Add salt, thyme and pepper stir it well.
  4. Cook the onions until its caramelized.
  5. Add the stock and mix it well.boil it and simmer for few mins.
  6. when the water evaporates and it looks like a onion jam remove it.
  7. Butter one side of each slice of bread. On the other side, top with onion mixture.
  8. Top with more cheese and the final piece of sandwich bread.
  9. Repeat process in assembling the other sandwich.
  10. Heat butter in a pan and cook sandwiches over medium heat.
  11. Flip and cook until golden brown.
  12. Serve it hot immediately.

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Cauliflower Baji

Cauliflower baji

Gobi Baji


Ingredients:

Cauliflower-250 grams

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Garlic paste-1/2 tsp

Gram flour-1/2 cup

Salt to taste

Oil


Preparation method:

Wash and cut the cauliflower into small florets.

Add chilli powder, garlic paste, turmeric, hing, salt  to the gram flour.

Add water and mix it to a dosa batter consistency.

Heat oil in a pan.

Put florets in the batter and deep fry it in the oil.

Add few at times and cook in a medium flame.

Serve it hot with coconut chutney or chilli sauce.


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Kaju Karela – Cashewnuts Bitter Gourd Sabji

Kaju Karela (Cashew Nuts – Bitter Gourd Sabji)

kaju karela

Bitter melon ad salt, squeeze the juice

Heat oil in a pan, ad cumin seeds.

Once they splitter, add bitter melon, turmic powder, chilli powder, cumin powder and sauté it in a low flame For the 5 mins

Add cashewnuts cook it For the 5 mins, add sugar…., coconut…., coriander and mix it well. Dry

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carrot keer

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