Valathandu Poriyal-Plantain stem stir fry

plantain stem stir fry

Valathandu stir fry


Ingredients:

Plantain stem-250 gms

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

 

Spices:

Turmeric-1/4 tsp

Hing-1 pinch


  1. Peel the stem and cut in small pieces and removes the fiber.
  2. Add turmeric , salt and boil it.
  3. Filter it and keep it aside.
  4. Heat oil in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they splutter, add green chillies and sauté it.
  6. Add cooked plaintain stem, turmeric powder, hing, salt and stir it well.
  7. Cook it in low flame For the 5 minutes.
  8. Serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Chicken Recipes – Kadhai Chicken Curry

kadai Chicken

 

Kadhai Chicken Curry – Origin

Chicken Recipes – Kadhai Chicken Curry – In my view, it is originated from India.The chicken curry prepared in the utensil name called kadai (in tamil) becomes kadai chicken.In Pakistan and Bangladesh the simillar recipe called as karahi chicken, gosht karahi, Kadhai chicken and so on.

Kadhai Chicken Curry – Spices and cooking method

Chicken Recipes – Kadhai Chicken Curry – The cooking method is based on South Indian cuisines. Usually the kadai chicken prepared using boneless chicken. I have done two methods,kadai chicken with bone and kadai chicken with boneless.you can watch these recipes in my site.This is my version of cooking, in the first part marinated chicken pieces cooked with onion tomato, ginger garlic gravy with the basic spices(fresh powder or dry roasted) in a medium cooking process. The second part of the recipe includes sesame oil and crushed peppercorns added to the curry and cooked in the slow process till the gravy is thick. it makes the chicken very juicy, tender and well coated with spices.The texture and taste of the recipe is great. In Tamil Nadu, rice can be added at the end in the kadai and called as a kadai rice that everyone loves it.

Kadhai Chicken Curry – Nutritional health benefits

Chicken Recipes – Kadhai Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins helps in losing weight quickly.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Onion, tomato ,ginger,garlic, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Kadhai Chicken Curry – Serving method

Chicken Recipes – Kadhai Chicken Curry – is perfect dish for lunch or dinner. Kadhai Chicken Curry served as a main course for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Kadhai Chicken Curry is must try dish that anyone can do at any time. Try it.


Ingredients

Boneless Chicken -1kg
Turmeric powder-1 tsp
Salt to taste
Lemon-1 small
Sesame Oil

For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Curry leaves-2 sprig
Fennel seeds-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic paste-1tsp
Ginger paste-1tsp
Tomatoes- 2 medium

Spices Used

Red chillies-3
Coriander seeds-2tbsp
Peppercorns -1/2tbsp
Cumin-1/2tsp
Cinnamon-2
Cloves-4
Cardamom-2
Curry leaves-2 sprig

Garnishing

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices(except peppercorns) and make a fine powder and keep aside.
  2. Marinate the chicken pieces with turmeric ,salt and lemon juice for 15 mins.
  3. Heat oil in a pan, add cloves, cinnamon, cardamom, fennel seeds and curry leaves.
  4. Add chopped onions and green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add tomatoes and the curry powder with turmeric and the salt.
  7. Allow it to cook for few mins in a medium flame.
  8. When the oil floats on the top, add the chicken pieces and mix it well
  9. Cover it and cook it for the 5 mins in a medium flame.
  10. Add water and cook it for 7 mins in a medium flame.
  11. When the chicken is cooked sprinkle sesame oil and crushed peppercorns add it to the chicken curry and mix it well.
  12. Cook it in a slow flame for 7 mins.
  13. Garnish with fresh coriander leaves and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Sooji Vegetable Khichdi

Rava Kichadi

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Special Sambar

Mom’s Special Sambar

special sambar


Ingredients:

Vegetables -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. Add onions or shallots, green chillies and tomatoes to dal.
  5. Add turmeric powder, sambar powder, hing, salt.
  6. Add chopped  vegetables and cook it For the 20 mins in a low flame.
  7. Add tamarind juice, mix it well and cook it For the 12 mins.
  8. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  9. Once they splutter add it to sambar.
  10. Add Fresh coriander leaves and serve it hot.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

 

Podi Dosa

Dosai is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in carbohydrate and protein, prepared using rice and lentils. Dosa serves with idli podi and sesame oil.

________________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

 ________________________________________________________________________________

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tawa, brush it with the oil.
  9. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  10. Take a ladle of batter, pour it in the center and spread it from the center of the tawa in a circular motion.
  11. Sprinkle oil around the dosa.
  12. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  13. Mix idli podi with the sesame oil and keep it ready.
  14. Apply the podi on one side of the dosa and roll it and serve it hot.

________________________________________________________________________________

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Tomato Rasam

Tomato rasam

Tomato Rasam:


Ingredients:

Tomatoes-4 large

Dal Water-1 cup

Coriander leaves

Turmeric-1/4 tsp

Green chillies-3

Salt to taste

Oil

 

For the tempering/tadka

Mustard-1/4 tsp

Urad dal-1/4 tsp

Red chillies-2

Curry leaves

Hing-2 pinch

Cumin seeds-1/4 tsp

Crushed pepper-1/4 tsp

Ghee-2 tsp.

 


Preparation method:

Heat oil in a pan, add tempering ingredients.

Once they splutter, add chopped tomatoes, dal water, turmeric, green chillies and salt.

Simmer and boil For the 10 mins

Garnish it with fresh coriander leaves.

Serve it hot.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Plantain Flower Vadai-Valappu Vadai

Plantain vadaiValappu vadai


valappu – 1flower (banana varieties which are used as fruits i.e rasthali,puvan ,robustum have tastier flowers)
chana dal – 1 cup
green chillies – 4-5
onion – 3 big
fennel seeds (saunf) – 1-11/2 tbsp

cumin seeds-1/2 tsp

curry leaves

chopped ginger-2tsp
corn flour (or) rice flour – 2 tbsp

salt,

hing
refined oil For the frying vadas


  1. First clean the florets.soak the chana dal For the 3 hrs.
  2. Banana flowers have many rows of florets within one another (remove the stamen from the florets).
  3. Boil the florets with turmeric and salt water.
  4. When they are fully cooked and soft, Filter it and keep it aside.
  5. After it cools For the 10 min grind it with half of chana dal fennel seeds, cumin seeds, green chillies, curry leaves and ginger flakes.
  6. Now add rice flour,chana dal, hing, salt, chopped onion, coriander leaves and salt.
  7. Heat oil in a pan.
  8. Make it into small vadas and deep fry in oil.
  9. Serve hot with meals or as tiffin.

Note :
Valappu is good For the uterus disorders.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Aloo Methi Curry

Aloo methi curry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Aloo Gobi

Aloo gobi- is classic Punjabi vegetarian dish with the combination of aromatic spices.
Usually Punjabi dishes differs in spice contents ranges from low to high. In most Punjabi
foods onions, garlic and ginger takes extensive place to give rich taste. Aloo gobi lies in
the middle range. It is very quick to make and very delightful side dish recipe which goes
really well with chapatis/rice.

The potato is best known for its carbohydrate content.The predominant form of this
carbohydrate is starch.This resistant starch(RS) is considered to have similar
physiological effects and health benefits as fiber: It provides bulk, offers protection
against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma
cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces
fat storage,can also help us stay lean and healthy.

Cauliflower contains health-benefiting antioxidants,vitamins and very low in fat and
contains no cholesterol.Fresh cauliflower is an excellent source of vitamin C and contains
dietary fiber;It contains good amounts of many vital B-complex groups of vitamins-
folates,B5,B6,B1,B3 and Vitamin K.it contains minerals such as manganese, copper, iron,
calcium and potassium.it helps fight against harmful free radicals, boosts immunity and
prevents from infections and cancers.Together these compounds have proven benefits against
prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth
inhibition, cytotoxic effects on cancer cells.

Aloo Gobi-potato and Cauliflower is one of the most famous dishes of Indian cuisine,It is
an extremely easy and tasty dish, which can be made within no time.It can be served in
various ways either dry or gravy according to individual taste.


Ingredients:

Gobi-500gms

Potatoes-2 medium Large

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-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. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the  2 min.
  2. Heat the saucepan with the oil; add bay leaves, cloves, cinnamon, and cardamom.
  3. Once it’s tempered, add chopped onions, green chillies.
  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, chilli powder, cumin powder, coriander powder, garam masala, and salt.
  6. Peel the half boiled potatoes and cut into big cubes.
  7. Once the oil separates from the masala, add gobi and potato to the masala.
  8. Add water and cover it on and cook in the medium flame For the 20 mins.
  9. Garnish it with coriander leaves
  10. Serve it hot with rice or roti’s

 

Note: Cook in a medium flame throughout the process. Variations can be made by adding mushrooms, cauliflower, peas, prawn…depending on individual preferences. For the party and occasions to give richness to the dish you can add cashew paste at the end beFor thee garnishing. Vegetarians can try with Punjabi Aloo Gobi recipe.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Methi Chicken Pulao

Methi Chicken Pulao

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather