Liver fry

Preparation:

For Masala paste:

In oil, saute onion (half) + peppercorns (1 spoon) + cinnamon stick(1) + cloves(2) + cardamom(1) + fennel seeds(1 tbsp) + green chillies(4 nos) + garlic pods(5 nos) + ginger + coconut(an inch). Once roasted, set it aside. After it cools down, ground to a fine paste adding required amount of water.

Cook the liver separately:

Pressure cook the liver (remember liver takes a lot more whistles to cook well) with some water, turmeric pdr, salt and chilli pdr (1tsp)

Rest of the curry preparation:

In a pan, add whole garam masala (cloves, cinnamon, bay leaf), onion (1 nos) and some garlic pods  + curry leaves + ground paste + coriander pdr (1 or 2 tbsp) + cooked liver and allow it to cook well till the water drains out. Add salt as required. You can switch off the flame either during the curry or at a dry consistency, depending upon your taste. When almost ready to switch off the stove, add some ground pepper pdr. Garnish with coriander leaves.

Couscous Potato Cutlet

I wanted to try ragada patties , followed the same recipe except for patties I tried making it with Couscous. Loved this a lot ...you can either make it with the peas gravy or just can have the patties alone along with salad and bread

Ingredients needed :

• Couscous - 1 cup
• Potatoes - 2
• Carrot (Opt.) - 1 
• Chilli powder - 1/4 tsp.
• Salt
• Oil

Method :

Peel carrot skin and grate it and set aside ..peel the potato skin and chop it into pieces and take a pan and boil it well with reqd. amount of water, once done take the potato pieces alone and allow it to cool completely , then mash the potatoes and keep it aside ...if you have any excess water , don't discard it use it to cook the couscous.

In the same pan add little more water and allow it to boil well then add a tsp. of oil + salt and add the couscous and switch off the flame and keep it closed for few mins ..couscous will observe all water, take a fork and spread the grains gently .

Take a bowl and add the couscous + mashed potatoes + grated carrot + salt + chilli powder and mix it well ...then take a little mixture and shape it into patties and arrange it in a plate ...once done keep the patties in freezer for 10 -15 mins. (this helps in frying the patties without breaking )..

Take a non stick tava and place the patties and add oil and fry it well on both sides and then serve it ...

If you want to make it along with the peas gravy then check this recipe :

ragada patties

Vendaikaai puli/kara kulambu

Ingredients:

• Oil
• Onion - 1 large
• chilli pdr - 1 tsp
• turmeric pdr - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• garlic pods - 6 or 7 nos
• curry leaves
• Okra 
• Tomato - 1 large
• Coriander pdr - 1 tbsp
• salt
• Tamarind (soaked in water)
• Coconut - 1 inch
• Fennel seeds - 1 tbsp

Preparation: 

In oil, add half on a large onion, roughly cut and saute it well. Then simmer the flame and add a tsp of chilli pdr, turmeric pdr. Switch off the flame and move this to a plate. Once it cools, grind it to almost fine paste.

In the pan, add oil. Once hot, add fenugreek seed, curry leaves. Make sure you do not burn the seeds, cos they would give a bitter taste if burnt. Add finely chopped onions + garlic pods. Saute it to change color and then the Okra. When the okra is 3/4th cooked (the stickyness should have gone), add tomato slices. After the tomato mashes well and the okra is well cooked, add some turmeric pdr, salt, chilli pdr (1/2 tsp), coriander pdr (1 tbsp), already ground paste and let it cook till the spice smell leaves the curry.

After the oil separates from the kulambu, add the tamarind paste and cook closed for atleast 5 mins. Now, add the coconut and fennel ground paste (fine paste) to the curry and simmer the flame. Let it cook for 5 more mins and then switch off the flame.

Yummy okra puli/kara kulambu is ready to serve.

Mixed Vegetable Paratha

Ingredients needed :
for making the stuffing :

• Mixed vegetable - 2 cup
• Onion - 2
• Turmeric powder (opt.) - little
• Jeera powder - 1/4 tsp.
• Chilli powder - 1/2 tsp.
• lemon juice - little
• Pav bhaji masala (opt.)- 1/4 tsp.
• Salt 
• Oil - 2 tsp.

 

Method : for stuffing :

Vegetables I used : 1/2 broccoli , cabbage , carrot , potato , cauliflower .

First peel the skin of potato, chop and boil it with little water till done and mash it well and set aside , peel the skin of carrot and grate it , then grate cabbage and broccoli , cauliflower .. Chop onions finely ..

Heat a kadai and 2 tsp. of oil + onions and fry for few mins. ...then add the grate veggies + jeera powder + turmeric powder + salt + lemon juice + pav bhaji masala powder + chilli powder and fry it for few mins. then add the mashed potatoes and allow it to cook for few more mins. once done allow it to cool well ..

for making the dough : 

• Wheat flour 
• Oil
• Salt
• Water

Method : for making paratha :

Method 1 :

Take a bowl and add wheat flour + oil + salt and mix it well then add the cooked vegetable mixture and mix it well by just sprinkling little water and make dough and allow it to sit for 15-20 mins ..then take a small ball size dough and roll it like normal chapathi ...Heat a non stick tava and place the rolled paratha and fry it in both sides till done by adding little oil if needed . (this is the method I followed it )

Method 2 :

Make a small ball size of the mixed veggies and keep it ready ...In a bowl add wheat flour + oil + salt and mix it well and then add water and make a stiff dough and take a small ball size of the dough and roll it into small chapathi and place the stuffing in middle and bring together all the edges and roll it again like chapathi and heat it on tava on both sides till done .

Goes excellent with raitha or pickle

and to Sangeetha's Kitchen :

and to Healthy morsel event :

Uppu Koli Varuval

Ingredients:

• Chicken 
• Mustard seeds - 1tsp
• Onion - 2 cups
• Tomatoes - 2 Cups
• Turmeric pdr - 1/2 tsp
• Oil as needed
• Fennel seeds - 1 Tbsp
• 20 dry red chillies 
• Salt - as req
• Pepper pdr - 1 tsp
• Lemon juice - 1 tsp
• Coriander leaves - for garnish
• Ginger garlic paste
• Curry leaves 
• Coriander pdr - 1tsp

Method:

Marinate the chicken with the salt and turmeric powder and keep aside for 10 mins.

Heat the oil in a large pan. Once oil is hot add mustard seeds + Curry leaves + fennel seeds + broken red chillies + onions. Saute till golden brown,add Ginger garlic paste. Saute till the raw smell leaves and then add tomatoes and cook till completely mashed. Add coriander powder. Add the chicken pieces and saute. Sprinkle some water if need be. Cook till chicken is tender. Before switching off the stove, add some pepper pdr and lemon juice. Garnish with coriander leaves.

Peanut Ladoo

Ingredients needed : 

• Peanuts - 1 cup
• Jaggery  - 3/4 cup
• Elachi powder - little
• Milk - little

Method :

Heat a kadai and dry roast peanuts slightly and remove the skin and take a blender and grind the peanuts using the pulse button for few mins ...and keep it aside . 

You can grate the jaggery using the carrot grater , once done mix it with the powdered peanuts + elachi powder and mix it for few mins. using ur hand and make small balls , if needed  sprinkle little milk and shape it into balls ...

or you can powder jaggery using ur chapathi rolling pin and take a blender and grind  the powdered peanuts + elachi powder + powdered jaggery for few mins. in pulse mode...once done transfer it to bowl and shape it into balls .

I used this type of jaggery so grating it was easy for me.. this is very healthy ladoo and protein rich and good for elderly people also ..

sending this to Shama's and Sara's event  :

and to sensibleveg event started by Raven :

Brinjal rice

In a pan, dry roast urad dhal(1 spoon) + kadalai parupu(1 spoon) + coriander seeds (1 spoon) + peanuts (1 spoon) + dry red chilli (5). Fry well, transfer to bowl and allow to cool. Grind this to a coarse powder.

In a pan, add sesame oil + mustard seeds + urad dhal + onion + curry leaves + brinjal (for 10 mins). Saute well. Then add salt + ground powder + cooked rice. After the rice mixes well with the powder and brinjal, add ghee on top. Garnish with coriander leaves.

Brinjal rice is ready to serve.

*** Tips ***

Add salt last else brinjal will not cook fast.

Potato Peas curry

Ingredients needed :

• Potato
• Onion
• Jeera
• Dried green peas 
• Tomato
• Chilli powder
• Turmeric powder 
• Jeera powder
• Dhaniya powder
• Garam masala powder 
• Lemon juice 
• Salt
• Oil

Method : 

Soak dried green peas in enough water overnight and pressure cook it by adding little salt for 3 whistles. Wash and chop the potatoes and boil it till tender , Chop onions and tomatoes finely ..Heat a kadai and add oil and temper it with Jeera + Onions and fry for few mins ...then add the tomatoes + chilli powder + jeera powder + turmeric powder + dhaniya powder + garam masala powder + salt and cook it for few mins. then add the cooked peas and cook it well till done ...then finally add the lemon juice ..If you wish you can garnish it with corriander leaves ...goes excellent with chapathi .

Authentic Chicken kulambu

Ingredients:

Roast and Grind (Masala Paste):

• Cumin seeds - 1 tbsp
• Peppercorns - 2 tsp
• Red chillies - 4 nos
• Coconut - 1 inch
• Coriander pdr - 1.5 tbsp

 

• Tomatoes - 2
• Onion - 1 large
• Mustard seeds - 1 tsp
• Whole garam masala
• Ginger garlic paste - 2 tsp
• yogurt - 1 tbsp
• lemon juice - 1 tsp
• turmeric pdr - 1/4 tsp
• chilli pdr - add as req - I add 1/2 tbsp
• salt - as req
• chicken
• Mint leaves
• Coriander leaves

Preparation:

In a tsp of oil roast cumin seeds + peppercorns + red chillies + coconut and then finally add coriander pdr (can replace this with fresh coriander seeds). Stir it for some secs and then switch off the flame. Grind this into a paste.


In the same pan, add some oil and fry the roughly cut tomatoes. Cook until it is full mushy. Set this aside and grind it to a paste.


In a pressure pan, add a tbsp of oil, add mustard seeds, whole garam masala (cloves, cinnamon, bayleaves) and then add finely chopped onion. Add lil salt to it so that it will cook faster. Then add turmeric pdr, ginger garlic paste. Cook till the gg paste leaves the raw smell. Then add the ground tomato paste and chilli pdr (I at times substitute this with chicken masala pdr). After 2 minutes, add yogurt and a tsp of lemon juice. After couple of minutes, add the chicken pieces and cook for 10 mins. Now add mint leaves (just 2 or 3) and some coriander leaves. After the chicken is almost cooked, add the ground masala paste from stage 1, req amount of water and close the pressure cooker. Leave the cooker for 1 whistle and then switch off the flame. You can garnish the curry again with coriander leaves if needed.

Vazhakkai fry - Type 5

Came across this yummy recipe:

http://padmasrecipes.blogspot.com/2010/08/vazhakkai-varuval-type-2.html

Did a lil here and there changes, but stuck to the main recipe mostly :) This one is sure a keeper.

Aval Payasam

When I searched for Ugadi recipes in net , I found this payasam is made on that day ...so wanted to share this recipe as Ugadi falls on 23rd. march (friday) Will try to share more ugadi related recipes ...

Ingredients needed :

• Aval (Thin flakes ) - 1 cup
• Milk - 2 cups
• Jaggery  - 3/4 cup
• Elachi powder  - little
• Raisins , Cashews - 10 
• Ghee - 1 tsp.

Method :

Soak aval / poha in water for few mins ...till it becomes soft ...

Heat the pan + a tsp. of ghee and fry the cashews and raisins and keep it aside, now add jaggery + little water and allow it to boil well till the jaggery dissolves ...then strain the jaggery water inorder to remove any impurities , wash the pan also with plain water once

now boil the milk and when it starts to boil add the soaked aval and allow it to cook well ...after few mins add the jaggery water and allow it to cook well till done ...switch of the flame and add the elachi powder + fried cashews , raisins. 

you can even skip cashews and raisins and just add few cherry and serve hot or cold ..if u wish u can add more milk while serving ...


sending this to Shama's and Sara's event  :

and to sensibleveg event started by Raven :

and to Sangeetha's Kitchen :

Vazhakkai Curry ~ Type 4

We have already posted 3 types of vazhakkai curry , check it here : type 1 &  type 2 , type 3 and don't throw away the skin, make raw plantain skin fry . now to vazhakkai curry type 4 : 

Ingredients needed : 

for curry powder : 

• Dried  red chillies  - 6 to 7
• Peanuts  - little
• Coconut - little
• Pepper - 10
• Dhaniya - 2 tsp.
• Urid dhal - little
• Channa dhal - little
• Jeera - 1 tsp.
• Oil - 1 tsp

Method : 

Grate coconut or cut it into small slices and keep it ready ..Heat a kadai and add a tsp. of oil +and add all the ingredients listed above in the list for curry powder ..and fry it for few mins. and allow it to cool well and grind it into powder bit coarsely ..

Ingredients for making curry : 

• Raw Banana - 3
• freshly ground curry powder (recipe above) 
• Salt
• Mustard seeds
• Urid dhal
• Curry leaves
• Hing powder
• Oil

Method:

Peel the skin off plantain and chop it small cubes and keep it in a bowl of water  to avoid change in colour .. Heat a kadai and add 2 tsp. of oil and temper it with mustard seeds + urid dhal + curry leaves then add the chopped vazhakkai and add little salt and sprinkle little water and keeping the flame in medium cook it for few mins ...then add the curry powder + hing powder and stir it gently ...and cook it till done ,crispy and yummy vazhakkai curry ready and can be served with hot rasam rice ...

sending this to Shama's and Sara's event 

Black Forest Cake

This cake recipe along with photo was shared by Lavanya


Ingredients needed :

• 1 cup milk
• 1 tablespoon vinegar
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract

Method : 

Mix the wet ingredients separately & dry ingredients separately. Now in batches mix the dry ingredients to the wet ingredients. Keep mixing until the batter is silky. 

Bake at 350F for about 35-40 mins until completely cooked. Poke a tooth pick or knife to check it does not stick to it. Let the cake cool. Cut the top of the cake and now cut the cake into two halves. Make sure the cake is cool.
 

For frosting, I used ready made frosting :

Be generous with the frosting. First spread the top of lower half of the cake generously with the frosting. If you love arranging with berries, its very creative.
place the upper half of the cake. Now complete the entire cake with frosting. Make sure the frosting is at room temperature. This will help to spread evenly and easily.
 

Finally decorate with fruits or more frosting/icing :

Green seedless grapes tasted yummy with this cake. Fresh berries also play equally good tasty role.
 

Let the cake cool in the refrigerator for a while. Give enough time for the frosting to soak well with the cake. 

For this i made sure, I take out 2-3 times from the refrigerator and brought back to room temperature and then refrigerated again. This helped to bring that mild sogginess to the cake which makes the  black forest cake even more yummier.

Hope everyone enjoys the recipe.

How to Sprout Moong beans / Chick peas / Kollu or Horsegram

Got to know about this method from here. I felt this method to be much easy rather than tying the moong beans in thin muslin cloth.. Thanks to her for sharing this method ..


Take one cup green moong bean wash and soak it in water overnight ... and drain the water completely and take a hot pack or casserole and spread the moong bean and keep it aside overnight or for 6 -8 hours . U will get sprouts ...and make use of it for salads or for any recipes .

In the same way tried to sprout Brown chickpeas , it worked out but it takes bit more time ..

Kollu / Horsegram sprouts ::

Take a cup of kollu ..Wash and clean horsegram well for 4 or 5 times ..then soak it for whole day and then allow it to sprout .

Veppam Poo Rasam

 Ingredients needed : 

• Tamarind 
• Salt
• Hing powder
• Coriander leaves 

To grind : Rasam Powder : 

• Toor dhal 
• Dhaniya
• Whole Pepper 
• Red chilli
• Jeera - 2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - little

for Seasoning : 

• Ghee
• Jeera
• curry leaves
• Dried neem flower

 

Method :  

Take all the recipes given in to grind list and dry roast them and grind it coarsely by adding little water and keep the paste aside ...

Soak tamarind in water for few mins. and  extract juice and keep it ready ..Heat a pan and add the tamarind juice + salt + hing powder + rasam powder paste  and mix it well and allow it to boil well till the raw smells goes ...take a small kadai / laddle  and add ghee + Jeera + dried neem flower + curry leaves and fry it for few secs. and add it to the rasam and enjoy it with hot rice ...

 

sending this to Shama's and Sara's event 

Banana Bread

 

Thanks a lot Lavanya for sharing the recipe along with the photo. 

Ingredients needed : 

• 1/2 cup Vegetable oil (You can also use same measurement of melted butter)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup milk (Sour cream is a next best choice if you love it tangy)
• 2 medium bananas, sliced

Method : 

Mix all the wet ingredients and mash the banana along with the wet ingredients. Slowly in batches add the dry ingredients and mix well. Coat the pan with oil or butter and pour the batter to the pan. Bake it at 350 F for about 30mins or until its golden brown. Cool it and slice it.

Samosa ~ Type 4

Happy Women's day to all our friends and Happy Holi wishes to you all , enjoy this day with hot and spicy Samosa . 

We have already posted Samosa recipes, Type 1, or this method Type 2. If you don't want to deep fry you can bake it check this:Type 3  .

Ingredients for stuffing : 

• Potato - 2
• Green Mung beans - 1 cup
• Onion - 1
• Paneer - little
• Salt 
• Turmeric powder - 1/4 tsp.
• Garam masala - little
• Jeera powder - 1/2 tsp.
• chilli powder 
• Lemon juice 
• Oil - 1 tsp.

Method :  

Soak green mung beans with enough water overnight, chop onions finely , boil potatoes and chop them into very small pieces , grate paneer and set aside . Heat kadai and add a tsp.of oil + onions + salt and fry for few mins. then add the soaked green mung beans + boiled and chopped potatoes + jeera powder + Chilli powder + lemon juice + Garam masala and mix it well switch off the flame and add the grated paneer and mix it and allow it to cool well. 

Ingredients and Method for making samosa : 

I have followed the Type 1 method and made this samosa , only the filling differs You can follow the steps for preparing the dough and the steps to make samosa is given in Type 1.

 

Cup Cake

This recipe and Photo was shared by Lavanya .

Ingredients : for 12 muffins :

• 1 3/4 cup of all purpose flour
• 2 tbsp of butter
• 1 1/2 tbsp of baking powder
• 1 cup of sugar
• 2 eggs
• 1/2 cup milk

 
Method :

Mix sugar, butter, egg together and beat until everything is mixed well. Add milk and beat till the liquid portion is all mixed together. Make sure the flour and baking powder are mixed once before adding the liquid part. Beat nicely till the batter is completely silky. Now divide the batter in three parts and add your fav. food colors.

Arrange the muffin pan with the cupcake lining paper and add the batter in whatever combination you like it to be. Bake it for 20-25 mins until cooked. If you love frosting, top your cupcake with frosting.

White Bread ~ Home made

Thanks a lot Lavanya, for sharing the recipe along with the photo..


Ingredients needed :

• 3 cups of All purpose flour
• 2 1/4 teaspoon of active yeast (1 packet )
• 2 tbsp sugar
• 1 tsp salt
• 2 teaspoon of ghee..
• 2 cups of warm water

Method : 


Mix all the dry ingredients and add the water slowly and mix dough to poori dough consistency.

Wrap the dough mix with wet cloth  and set aside for 1 hour or until the dough becomes double the size. Since its winter here, I preferred to keep inside my switched off oven. The already warmth helped my dough to rise quickly.

Now knead the dough until its soft. Finally place it on the bread pan and bake @ 450 F for about 30mins or until golden brown.



Tips:

To make sure the dough doesn't stick to the bottom of the pan, place an aluminium foil or parchment paper cut to the exact size of the bottom of the pan. This makes sure your cleaning of the pan later is made easy.

Spread butter on the top the bread flour during the beginning and at  about 5 mins before finishing the baking.

Masala Roti

Ingredients needed :

• Wheat flour - 2 cup
• Pumpkin Puree - 1/2 cup
• Flax seeds - a handful 
• Chilli Powder - 1/2 tsp.
• Ajwain seeds - little
• Jeera powder - 1/4 tsp.
• Salt
• Oil

Method :


Chop Pumpkin roughly,take a saucepan and add the pumpkin pieces + water and allow it to cook when it is almost done,take the pieces alone and allow it to cool off completely .. (save the water if any,U can add it while making dough).

In a blender first take a handful of flax seeds and powder it into fine powder and set aside ...now take the pumpkin pieces and grind it into smooth paste without adding water ...

Now take a big bowl and add wheat flour+Salt+Oil+chilli powder+flax seeds powder+jeera powder+ajwain seeds and mix it well ..to this add the pumpkin puree and just sprinkle little water start to knead the dough well till u get a soft dough take a small ball size of the dough and roll it into circular disc shape , the same way as u make chapati and heat a tawa and place the rolled chapati and fry it till done on both sides.

Tomato Rice ~ Type 3

 

Ingredients needed : 

• Cooked rice 
• Onions -  2
• Tomatoes - 2
• Carrot - 1
• Potato - 2
• Green Capsicum - 1
• Curry leaves - a string 
• Mustard seeds 
• Urid dhal
• Methi seeds
• Hing powder
• Chick peas -  1cup
• Dhaniya powder - 1/2 tsp.
• Jeera powder - 1/2 tsp.
• Chilli powder - 1/2 tsp.
• Pav Bhaji Masala powder - little
• Turmeric powder - 1/4 tsp.
• Salt
• Oil 
• Ghee
• Lemon juice
• Corrainder leaves

Method :  

             Soak Chickpeas overnight and pressure cook it by adding reqd. amount of water + salt till done .

Chop Onions , tomatoes, capsicum, Carrot finely and keep it aside. Chop Potatoes lengthwise and keep it separately in a bowl immersed in water ..

Pressure Cook rice by adding reqd. amount of water ..I used Sona masoori rice and cookied it in rice cooker(I used 1: 1 3/4 ratio -  rice : water ) once done spread the cooked rice in a big bowl and add a tsp. of ghee , mix it gently and set aside..

Heat a kadai and add 2 tsp. of oil + mustard seeds and allow it to splutter then add Urid dhal + methi seeds + curry leaves + onion + salt + hing powder and fry for few mins...then add capsicum + potatoes +Carrot + tomatoes and cook for few mins. just sprinkle little water ..when it is almost done add turmeric powder + dhaniya powder + Jeera powder + chilli powder +pav bhaji masala powder + Cooked chickpeas and add very little water and cook it well till the water evaporates, now switch off the flame and add the lemon juice and garnish with corriander leaves .

Now add the cooked onion - tomato mixture to the cooked rice and mix it gently and evenly and serve it with raita or Chips .  

You can skip chickpeas and just add groundnuts and make the rice ...