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Thursday, 31 October 2013

Moringa leaves dal fry / முருங்கைக்கீரை பருப்பு பொரியல்

 Ingredients:
moringa leaves - 3 cups
chopped onion -1
chopped garlic - 4 cloves
chopped tomato - 1
cooked toor dal - 3 tbsp
grated coconut - 3 tbsp
oil - 2 tbsp
cumin seeds - half tsp
urad dal - 1 tsp
dry red chillies - 2 -3
salt - to taste.

Serves 3 -4.
Steps to follow:
Clean and rinse the moringa leaves,  drain thoroughly and keep aside.

 Heat oil in a vessel add cumin seeds, urad dal and dry red chilies, stir well and add chopped onion,garlic and tomatoes one by one. Add little salt and stir for a minute.
 Then add moringa leaves, stir well and sprinkle little water.Let it cook for few minutes till soft.
 Add cooked dal and grated coconut. Mix well. If need add little salt to taste.
 Moringa Leaves Dal Fry is ready to serve. Very healthy and tasty.
Sending this to Priya Suresh's Vegan Thursdays, an vegan event running twice a month.


Sunday, 27 October 2013

Peas Vadai / பச்சைப் பட்டாணி வடை


Ingredients:
Dry green peas - 1 cup
chopped medium sized onion - 1
chopped green chilli - 1
chopped coriander & curry leaves - each 1 tbsp
ginger garlic paste - 1 tsp
turmeric & chilli powder - each quarter tsp
garam masala - quarter tsp
asafoetida - 2 pinch
oil - to fry
salt to taste

Serves -  3 - 4
Makes - 9 -10 vadas

Steps to follow:
Wash and soak  dry green peas in enough water for at least 8 hours or over night.
Drain thoroughly and grind it to a coarse paste.
In bowl add ground paste,gg paste, chopped onion,green chilli, coriander,curry leaves, chilli,turmeric and garam masala powders,asafoetida  and salt to taste. Mix well.
Make equal size (small lemon sized )balls and flattened with your fingers.
Heat oil in a kadai and reduce the flame to medium add the vadas to the oil. let it cook  and turn other side. Once it turns golden brown  remove from the oil and place it in the kitchen towel to drain off the excess oil.
Crispy peas vadai is ready to serve.

Sending this to Show your styles to world (SYS) SHOW YOUR INNOVATION  October - 2013 event .Kindly check Vijis space for details.
In this event I chosed 4 & 5 numbers and the hidden ingredients are ladies fingers and peas. The variation shown here is I used the whole dry green peas  for making vadas.



Friday, 25 October 2013

Moong Dal Kheer / Passi Paruppu Payasam - SNC Celebration

South Vs North Challenge  completing one successful year and really happy that I  am also one among  this group.Congrats Divya Pramil and all SNC members.

To celebrate this I have choosed to cook  Divya Pramil 's  Paasi Paruppu Payasam.

Ingredeints :
Moong dal / Paasi paruppu - 100 gram (1 cup)
Raw rice/Pacharisi - 25 grams (optional)
Jaggery / Achu Vellam - 200 grams (nearly 5 pieces)
Cashew nuts - 10 to 15 
Cardamom pods - 3 (or) Cardamom powder - 1/4 tsp 
Grated coconut - 2 tablespoons 
Milk - 1 cup (150 ml or 200 ml) 
Ghee - 1 -2 tablespoon 

Serves - 6
Steps to follow:
 Wash dal and soak in water.
 Crush the jaggery into small pieces.

 Then put in a blender  and grind jaggery into fine powder.Keep aside.
Just blend quick the grated coconut and cardomom powder and set  aside.
 In a pressure cooker add dal and  water nearly 300ml, close the lid. Place the whistle and cook for 2 whistles.Open the cooker after pressure released.
 Mash and add milk.Mix well.
 Switch on the stove .Then add powdered jaggery. Stir well.
 Add the grated coconut and cardamom powder.

 Mix well and let it boil in a low flame.
 If it is very thick add little hot water or boiled milk.
 In a pan add ghee and cashew nuts fry till golden brown.
 Then add  it to the payasam. Mix and serve warm.



Yummy passi paruppu payasam is ready to serve. Enjoy!

Congrats & thanks Divya Pramil  and all SNC members for successful completion of one year.


Sending this to SNC celebration month happening at Priya's versatile recipes.


Saturday, 19 October 2013

Mutabbal / Baba Ganoush 1 &2 , Hammus / Chick peas dip


 Baba Ganoush (in Arabic )is also known as Mutabbal. It is made of eggplant blended with finely diced onionstomatoes, parsley and bell peppers It is made of baked, peeled, and mashed eggplant, blended with tahinigarlic, salt, white vinegar or  lemon juice. Cumin and chili powder  or pepper powder can be added. It is eaten as a dip with kkubuz or pita bread.This dish is very popular in middle eastern cuisines.

Baba Ganoush / Mutabbal -1
Ingredients:
egg plant small or big - 400 gm
one small onion & tomato chopped 
chopped garlic - 2- 4 flakes
chopped red,yellow,green bell peppers -each half
chopped parsley - 2 tbsp
juice of half or 1 lime
cumin(optional),pepper powder and salt to taste
tahina paste - 2tbsp
olive oil - 2 tbsp.

Serves - 4
Steps to follow:
Arrange  the egg plants in a greased  tray, bake for 30 minutes, then  peel  or scoop out the flesh and blend it.
In a bowl add all chopped veggies, lime juice, salt,pepper,cumin powder to taste and mix well.
Add the blended egg plant to the mixed veggies. then add tahina., Again mix well.
Serve with khubz /Pita Bread as a dip. Enjoy !





 Baba Ganoush / Muttabal - 2
Ingredients:
egg plant - big 1
garlic flakes - 4
small onion - 1
tahina - 2 tbsp
lime juice - small 1
salt,pepper,cumin powder to taste
olive oil - 2tbsp.

Serves - 4
Steps to follow:
Baked the egg plant in oven with garlic and onion for at least 30 minutes.
Peel  and blend it. Mix the blended egg plant with tahina, salt and pepper to taste.
While serving  on a plate or bowl pour the olive oil on the top.

 Hammus / Chick peas Dip :
Ingredients:
canned chick peas - 250 gms
small onion - 1(optional)
garlic cloves - 2
tahina paste - 2 tbsp
olive oil - 2 tbsp
lime juice-2 tsp or to taste
salt - to taste.

Serves - 4
Steps to follow:
Blend the chickpeas with tahina, chopped onion and garlic and little salt to taste. Then mix lime juice and olive oil.
Hammus is ready to serve.
Serve with Khubz and grilled chicken.


Make, serve and enjoy the traditional middle eastern dips !

Friday, 11 October 2013

Strawberry Phirni - Eid Al Adha Greetings ( The festival of Sacrifice)


As Eid Al Adha approaches,  most of us are planning to celebrate the festival with family and friends.To make this celebration more meaningful, it is important that we understand the true meaning of this sacred festival and the rituals associated with it.

Now coming to the Recipe :
Needed Ingredients:
Rice - 2 tbsp
Milk - half litre
sugar - 6 tbsp
cardamom powder - 1/4 tsp
fresh or frozen straw berries - 6
pistachio and almonds - each 6-8.

Steps to follow:
Rinse and soak the rice for 1 hour.Drain and paste the rice with little water.
Wash and finely slice the strawberries.


 Heat milk and bring to boil. Gradually stir in the rice paste, reduce heat, stirring continuously  or till the milk is well thickened.

 Add sugar and cardamom powder and continue to simmer till sugar dissloves and mixes well.Switch off the stove.
 Switch off the stove. Cool to room temperature.
 And stir in the chopped strawberries.
 Mix well.
 Soak pistachios and almonds in hot water for 5 minutes, peel and finely slice it.
 Pour the phirni in a bowl . Garnish with sliced almonds and pistachios and serve.

 Yummy strawberry phirni is ready to serve. Enjoy!


 Recipe Source : Chef .Sanjeev Kapoor's Khana Khazana.


I wish my friends in advance a healthy, happy and prosperous  Eid - Al- Adha. 
Will meet you after Eid Celebrations.

Sunday, 6 October 2013

Bone Marrow Soup / Nalli Elumbu Soup / நல்லி எலும்பு சூப்



INGREDIENTS:
Bone marrow pieces - 10 -12
Ginger garlic paste - 2 tsp
half  cup coconut milk ( optional )
salt to taste.

to paste:
pepper powder - 2 tsp
coriander powder - 2 tsp
cumin powder - 1 tsp
turmeric powder - quarter - half  tsp
medium size onion sliced -1
medium size tomato sliced - 1

for tempering :
gingelly oil - 1 tbsp
chopped onion - 2 tbsp
few curry leaves.

Serves - 4

Steps to follow:
Rinse  the bone pieces thoroughly with at least five waters and drain.

Add all the ingredients mention  above  with little water, paste finely and keep aside.

In the pressure cooker add bones, ground paste and the ginger garlic paste.

 Then pour one and half litres of water (or 2 litres). Add salt to taste.

  Let it boil. Close with lid and pressure cook  for 30 -45 minutes under low flame.

 After pressure released.  open, if you need more soup add some hot water.Let it together boil for few minutes.

 Heat oil in a pan add chopped onions and curry leaves, saute well and transfer to the soup.

 Now the healthy bone marrow soup is ready.
 If you prefer you can add half cup of coconut milk or 2 tbsp coconut milk powder dissolved in half cup warm water. After adding coconut milk, keep one more minute under medium flame and switch off.

Our traditional bone marrow soup is ready.



Serve hot with rice,  parathas, rotis, appam,idiyappam, or dosai varieties. Here I served with Ragi Dosai. Enjoy!