Daily Archives: November 18, 2014

Easy Kunukku

Easy Kunukku

Easy Kunukku

A Quick and Tasty Snack!

Ingredients

Idly Batter – 1 Cup

Rava – 2 Tablespoons

Chopped Onion – 1/2 No.

Chopped Green Chilly – 1

Curry Leaves –  6 To 8 Nos.

Cooking Soda – A Pinch

Asafoetida – A Pinch

Salt

Oil – For Deep Frying

Preparation

1. Add rava, onion, green chilly, curry leaves, soda, asafoetida and salt to the idly batter. Mix well.

2. Heat oil for deep frying.

3. Take the batter in a spoon and put it in the oil. Deep fry until it turns golden brown.

Now, Easy Kunukku is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney

Cabbage Kofta

Cabbage Koftha

Cabbage Koftha

Ingredients

Grated Cabbage – 1/4 of the Cabbage

Finely Chopped Onion – 1

Grated Carrot – 1/2 Cup (Optional)

Chilly Powder – 1 Teaspoon

Garam Masala Powder – 1/4 Teaspoon

Besan Flour – 1/2 Cup

Corianader Leaves – 1/4 Cup (Optional)

Oil for deep fry

Salt

Preparation

1. Squeeze the shredded cabbage to remove excess juice.

2. Add chopped onions, grated carrot and coriander leaves to cabbage. Add chilli powder, garam masala powder, and salt. Mix well.

3. Now, add besan powder little by little until you can make balls out of it.

4. Make small balls and deep fry these balls until it becomes golden brown.

Now, Cabbage Kofthas are ready!

Serve. Tomato Ketchup

 

Am sending this recipe to

What’s with my cuppa and Nupur’s page

Cabbage Kofta

Cabbage Koftha

Cabbage Koftha

Ingredients

Grated Cabbage – 1/4 of the Cabbage

Finely Chopped Onion – 1

Grated Carrot – 1/2 Cup (Optional)

Chilly Powder – 1 Teaspoon

Garam Masala Powder – 1/4 Teaspoon

Besan Flour – 1/2 Cup

Corianader Leaves – 1/4 Cup (Optional)

Oil for deep fry

Salt

Preparation

1. Squeeze the shredded cabbage to remove excess juice.

2. Add chopped onions, grated carrot and coriander leaves to cabbage. Add chilli powder, garam masala powder, and salt. Mix well.

3. Now, add besan powder little by little until you can make balls out of it.

4. Make small balls and deep fry these balls until it becomes golden brown.

Now, Cabbage Kofthas are ready!

Serve. Tomato Ketchup

 

Santula

Mixed Vegetables Kuzhambu

Santula

A healthy kuzhambu just with leftovers!
I usually have leftovers when it comes to veggies like pumpkins, lady’s finger, brinjal etc. What can be done with these veggies? We cannot makeNavaratna Kuruma using these…it would not be a rich gravy. At last, tried this Oriya’s recipe called Santula. It came out well.
 
I was very much satisfied that I had used all my left overs at one shot and also gave a tasty kuzhambu for my family. I prefer making this kuzhambu again and again whenever I have these veggies left behind.
 
 
Ingredients

Lady’s finger – 1/2 cup (Half-Boiled)

Pumpkin cubes – 1/2 cup

Brinjal cubes – 1/2 cup

Plantain cubes – 1/2 cup

Potato cubes – 1/2 cup (Boiled)

If you want, you can add any vegetables but for this Oriya dish, you use only these veggies.

Onion cubes – 1 no.

Mustard seeds (kadugu) – 1 teaspoon

Finely chopped ginger – 2 teaspoons

Finely chopped garlic – 2 teaspoons

Red chillies – 3 nos.

Turmeric powder – 1/2 teaspoon

Cumin powder (seeraga thool) – 1 teaspoon

Oil – 2 tablespoons

Salt – as desired

Preparation

1. Cut vegetables in the same size.

2. In a pan, heat oil.  Put mustard seeds and let it pop out. Add ginger, garlic, and plantain. Fry till the plantain is half-fried.

3. Then, add brinjal and onions. Fry well.

4. Now, add lady’s finger, potatoes, pumpkin, red chillies, and 2 cups of water. Close the pan using a lid and boil for 2 minutes.

5. Then, add turmeric powder, cumin powder, and salt. Finally, boil for 5 minutes. Bring the pan down.

Now, Santula is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Restaurant Style Paneer Butter Masala

Paneer Butter Masala

A Royal Tomato Based Gravy!
Very less tomatoes! Hardly 1 tablespoon cream! Hardly 1 tablespoon butter! No onions! This is the speciality of this Paneer Butter Masala recipe. I learned it from a chef in a television show. Millions of thanks to him. The combination of Paneer, tomato puree, and milk is divine. I have been looking for Paneer Butter Masala recipe and have tried several different versions. I would say this one is the best. Those who think I can eat only little, think once again!

Ingredients

Paneer Cubes – 1 Cup

Tomatoes – 2

Milk – 1/2 Cup

Chilli Powder – 1 Teaspoon

Cumin Powder – 1 Teaspoon

Sugar – 1 Teaspoon

Coriander Leaves – 2 Sprigs

Kasuri Methi – 1 Teaspoon

Butter – 1 Tablespoon

Fresh Cream – 1 Tablespoon

Salt – As Desired

Preparation

1. Boil tomatoes in water, cool them down, and grind them. In a frying pan, melt 1 tablespoon butter.

Add tomato puree.

Paneer Butter MasalaPaneer Butter Masala

2. When tomato puree boils, add 1 tablespoon fresh cream followed by 1/2 cup milk.

Paneer Butter MasalaPaneer Butter Masala

Paneer Butter Masala

 

3. Now add salt, chilli powder, cumin powder and kasuri methi. Stir well.

Paneer Butter MasalaPaneer Butter Masala

4. Add Paneer cubes and boil for 3 minutes. Then, add 1 teaspoon sugar. Once sugar melts, switch off the stove.

Garnish the butter masala using fresh cream and coriander leaves.

Paneer Butter MasalaPaneer Butter Masala

Now, Paneer Butter Masala is ready!

Serve: Friedrice, Rotis,Parathas & Puris;

Peerkankai Thoel Thogayal (Ridgegourd Skin Chutney)

Peerkangai Thoel Thuvayal

Ridgegourd Skin Chutney

Turning a Waste Into a Healthy Chutney!

Ingredients

Ridge Gourd (Peerkankai)- 1

Red Chillies – 2

Urad Dal – 2 tablespoons

Tamarind – Gooseberry Size

Asafoetida – a Pinch

Mustard Seeds – 1/2 teaspoon

Curry Leaves – 1 Sprig

Oil – 1-2 teaspoons

Salt

Preparation

1. Remove the skin of the ridgegourd and cut it into medium pieces.

2. In a pan, heat 1 teaspoon of oil. Add asafoetida, Urad Dal, red chillies, and ridgegourd skin pieces. Fry till the ridgegourd skins turns light brown. Then, add tamarind paste and fry for two-three minutes. Cool it down.

3. First put the Urad Dal, red chilli, asafoetida, tamarind paste, and salt in the mixie and grind it to a powder. Then, add ridgegourd pieces and grind it again in pulse mode for few seconds.

4. In the same pan, heat 1 teaspoon of oil and splutter the mustard seeds and curry leaves. Add these to the thuvaiyal.

Now, Peerkangai Thoel Thogayal (Ridgegourd Skin Chutney) is ready!

Serve. Rice with little ghee, Idli, and Dosa.

Paruppu Thuvaiyal

Paruppu Thuvaiyal

Paruppu Thuvaiyal

A Very Simple and Healthy Thuvaiyal!

Ingredients

Toor Dal – 1/2 Cup

Garlic pods – 2

Red Chillies – 2 (As Desired)

Asafoetida – a Pinch

Coconut – 1tbsp (Optional)

Ghee or Oil – 1tsp

Salt

 

Paruppu Thuvaiyal

 

Preparation

1. Heat Ghee or oil in a pan. Put asafoetida, followed by Toor Dal and red chillies. Fry until Toor Dal becomes golden brown. Cool it down.

2. Now, grind the dal mixture along with coconut, garlic, and salt without adding water for the first grind. Then, add 1/4 glass of water and grind it to a coarse paste.

Now, Paruppu Thuvaiyal is ready!

Serve. Rasam and rice with a dash of Ghee.

Note

Do not add Ghee or oil more than required to increase the flavor. It would be difficult to grind.

Sending this recipe to CWS Dals