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Sunday, 31 March 2013

Pineapple Agar Agar / Pineapple Pudding

 Pineapple pudding is light and yummy and this recipe is very simple..This is suitable to serve to round off the spicy meal.Traditionally we use to make  variety of agar agar during Ramadan, Once I made this and it was a big hit. It should be served chilled. It is particularly ideal to serve in parties.

Ingredients:
Pineapple 2 round slice
china grass / agar agar - a hand ful
water - 500- 600 ml
sugar - 4 tbsp
yellow colour - 1 drop

Serves - 2

 Steps to follow:
Blend the agar agar  coarsely.Soak the ground agar agar in  500 ml water for  half an hour.Cut the pineapple  slices into small pieces and keep aside.

 Then boil  soaked agar agar in a medium flame till agar agar dissolves in 7-10 minutes. Add sugar and stir well.

 Strain it  in a bowl or plate. When it cools add a drop of yellow colour and fresh pineapple pieces.Mix well and refrigerate for 1 - 2 hours.

Then cut the pineapple pudding into cubes and serve chilled. 

Wednesday, 27 March 2013

Bhendi Stir Fry / Vendaikkaai Poriyal

Ingredients:
Lady's finger /Bhendi - 300 gram
oil - 1-2 tbsp
mustard & urad dal - 1 tsp
chopped big onion - 1
curry leaves - few
chilli powder,turmeric powder,jeera,fennel powder - each quarter tsp
grated coconut - 2 tbsp
Salt - to taste.

Serves - 2 -3

 Steps to follow:
Wash and pat dry the bhendi. Cut into small pieces and keep aside.Chop the onion also.
 In a non stick pan, heat oil add mustard and urad dal  when it splutters add curry leaves.Then add onions and stir well.

 Add bhendi and again stir well until soft and dry.Add salt to taste.
 Then add chilli, turmeric,jeera and fennel powder.
 Stir again in a low flame for a minute.

Add grated coconut, stir well and switch off the flame.Delicious Bhendi Stir fry is ready to serve.
 Transfer to a bowl and serve hot with rice..
Tip:
To remove the sticky nature of lady's finger,before stirring just cook the cut lady's finger in the micro oven for 2 minutes.
Sending this to
Gayathri's Walk through memory Lane @ Hema's Adugemane.


Vimitha's Hearty and Healthy - Hudson Canola Oil Give Away.

Sunday, 24 March 2013

Gobi / Cauliflower Fritters



Ingredients:
Cauliflower - 300 gm
maida - 4 tbsp
gram/ besan  flour - 4 tbsp
chilli powder - 1/4 tsp
turmeric powder - 1/4  tsp
garam masala - 1/4  tsp
bread crumbs - 1/2 cup
oil - to fry
salt - to taste.


 Steps to follow:
Cut the cauliflower into small pieces, Boil water, add salt and cauliflower pieces.switch off the stove.Close with lid  for 10 minutes.Drain and pat dry the cauliflower pieces.
In a bowl add gram flour ,maida,chilli powder ,turmeric powder, garam masala and salt to taste..
Add 3/4 -1 cup water and mix well. Consistency like idli batter.
Dip the cauliflower pieces in the batter, then roll  the dipped cauliflower pieces in bread crumbs and keep aside.
Heat oil in a pan fry the cauliflower pieces to golden brown  in a medium flame.

Drain and serve warm with ketchup or any dip of your favourite.
Yummy cauliflower fritters are ready to serve. 
Sending this to 





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Sending this to
Vimitha's Hearty and Healthy - Hudson Canola Oil Give Away
Favourite RecipesMela Carnival
Cook like a celebrity chef
Gayathri's Walk Through Memory Lane @ Hema's Adugemane.

Saturday, 23 March 2013

Prawn Manchurian Dry

Prawn Manchurian is an easy delicious recipe. 

Ingredients:
To marinate:
king prawn - half kg (peeled,deveined, rinsed and drained)
egg white - 1
corn flour - 1 tbsp
pepper - quarter tsp
salt - to taste

Thursday, 21 March 2013

Sweet Corn Soup

Light, tasty and mild soup.It makes a wonderful warm first course.

Ingredients:
frozen sweet corn- half cup / 100 gm
chicken soup cube -1 or  2
corn flour - 2 tbsp dissolved in half cup water.
egg white - 1
soy sauce - 1 tsp
vinegar - 1 tsp (optional)
ajinomotto - pinch (optional)
salt and pepper - to taste.

Serves -3

Steps to follow:
Get ready with all the ingredients.


Microwave the frozen corn for two minutes or just boil in hot water and strain it.
Blend it coarsely with  the  food processor.
Separate the egg white, beat and keep aside.
Boil 600 ml water in a vessel, add coarsely blended sweet corn,chicken soup cubes. let it boil for few minutes. Stir well.Add dissolved corn flour solution,stir continuously.
Pour egg white slowly and gently mix well
Add soy sauce and freshly ground pepper to taste. No need to add salt, chicken soup cube contains enough salt.Now sweet corn  soup is ready.
Mix well and serve hot in an individual soup bowls with any other starters.
Sending this to Julie's Flavors of Cuisines - Chinese
Favourite Recipes- Mela Carnival
Cook like a Celebrity Chef
Jagruti'sCelebrate Event Series - Easter Event @ Easy2cookrecipes.




Thattaipayaru Kathirikkai Kuzhambu / Cowpea Eggplant curry


Ingredients:
clay cowpea - 100 gm (cooked)
brinjal/egg palant - 200gm
canola oil or any vegetable oil- 2- 3 tbsp
mustard & urad dal - 1 tsp
onion - 100 gm
tomato- 100 gm
green chilli - 2
coriander & curry leaves - few
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
cumin,turmeric powder - each half tsp
coriander powder - 2 tsp
tamarind - small lemon size.
salt - to taste.

to paste:
grated coconut - 2 tbsp
cashew nut - 2.

SERVES - 4

Steps to Follow:
Dry roast the cowpea for few minutes in a medium flame.Cool and soak with 2 cups water for 4 hours. Pressure cook for 4 whistles,drain   and keep aside.Slice the onion ,tomato and brinjal, keep aside. Paste the coconut and cashew nuts.Soak tamarind in half cup water.
 

 In a pressure pan heat oil, add mustard& ural dal,when it splutters,add onions, saute onion till golden colour,add gg paste and stir well.add tomatoes and green chillies. Add salt and stir well until tomato mashes well. then add sliced brinjal and stir well until changes its colour.

 Add all masala powders.
 Saute well.

 Add tamarind water.Mix well, let it boil.
Then add cooked cowpeas.

 Then again mix well.
 Add coconut paste and chopped coriander and curry leaves.Add water and salt to taste.
Pressure cook for 2 whistles.

After pressure released open,mix and serve hot. .

Tasty, healthy and flavorful Cowpea egg plant curry is ready to serve with steamed rice or chappathi.
I have already shared this recipe in my tamil blog 3 years before.Check here.