WEEKEND LUNCH-I

i have tried more new recipes in this weekend for lunch.

1. vegetable fried rice
2. cauliflower manchurian
3. kathirakkai kara kuzhambu
4. bottlegourd spinach kootu
5. chetinad mushroom pirattal

CORIANDER PULAO

Ingredients

Coriander leaves- 1 bunch
basmati rice/sonamasoori rice-1 cup
green chillies-1
gingergarlic paste-as per the taste
coconut milk-1/2 cup
curd-1 tbsp (opt)
chilli powder- 1/2 tbsp
garam masala powder-1/2 tbsp
peas
onion-1
tomato-1
oil/butter
salt

For tempering

clove
cardamom
bay leaves
cinnamon stick



Method
1.Grind the cutted coriander leaves.
2. First fry the tempering things in butter or oil.
then add onion, ginger garlic paste,tomato. fry well. then add peas.
3. add the grinded coriander paste, powder, sufficient water,coconut milk,salt.
4. After boiling add the rice.
5.Keep for 4 whistle & remove it.


We can prepare it in cooker itself.The water ratio is 1:2 for sonamasoori rice

HOTEL RAVA DOSA

Ingredients

Idli rice-2 cup
Raw rice-2 cup
Urad dal-kal cup
Aval-1cup
big onion-1
salt

Method

1.Soak rice & dal.Grind it with cutted onion.Ferment it. before doing dosa add ½ tbsp sugar & 1 tbsp rava.After 10 min you can do dosa.
2.After removing one dosa.Clean the tawa with water like hotels.it will come good

Tips:
Instead of Onion you can urad dal appalalm -3 or 4 cut in & soak in water.When the rice & dal grinds add this also.

KAL DOSAI

set dosa goes with vadai curry & also coconut chutney,kosthu
Ingredients

idli rice/boiled rice-3 cup
raw rice-1/2 cup
whole urad dal-3/4 cup
fenugreek seeds- 2tbsp
salt

Method
1.Soak all the rice & dal for 4 to 5 hrs& grind it finely & put the salt.
2.Ferment for whole night.
3. Make dosas as ordinary dosa .

OTHER BLOG RECIPE

HAPPY NEW YEAR 2011

I have tried many recipes from other blogs in december
1.kaima idli
2.onion theeyal
3.bisibelabath
4.aval kesari with milk
5.plantain potato fry
6.set dosa
7.chettinad vegetable poriyal

8. cauliflower masala dosa

CORN,SPINACH DAL RICE

Long grain rice- 1cup
Moongdal /toor dal- 1 handful
Garlic-2 or 3 or ginger garlic paste
Onion-1/2
Green chilli-2 /red chilli-3
corn,spinach leaves-as per u want

Spices

Cardamom,bayleaves,cloves
If u want more spicy than add chilli powder.
I add only pepper powder
Salt
Oil
Ghee

Method:
1. if it is basmati rice wash & soak for 10-15 min.if it is long grain rice use it as usual
2. in a cooker, pour some oil & put the spices& add the onion,chilli, ginger garlic paste or garlic &asafoetida.
3. Then add the vegetables.
4. After it is half fried then add the water and little turmeric powder,pepper powder & add the rice & salt
5. sometimes i w ill pour little milk it will be little tasty.
6. close the lid & after 3 whistles
7. pour little ghee & mix it
8. Serve it with raita & chips

SANDWICH FILLING

After a long time i have given recipes.I have tried many sandwich fillings for my husband lunch. Some of them are
1. carrot poriyal
2. spring onion +broccoli
3.tomato+onion
4. cooked moongdal+corn+spinach like dal
5. jam+cheese or butter
6. beans+carrot+onion or spring onion
7. 3 color bell peppers+white onion
8. potato podimas or potato kara poriyal
9. small red radish+onion
10. chowchow+onion
11.cabbage poriyal
12. bread roll from vcuisine

We can stuff all types of fried vegetables & poriyal .Some people didnot like fresh vegetgbales in lunch. If we do with less oil& half cooked it will be delicious. For spicy I will put pepper powder or chilli powder or sambar powder.
First i will toast the bread & spread butter or jam.And i will spread the cheese & cooked vegetables
Sometimes i will also spread chutneys also.
i think u will enjoy my recipe.

Khuska

I learn from one of my father-in-law. He do cooking well.He do many recipes.
Ingredients
Basmati rice or Ponni rice-1/2kg
Coconut milk-1 cup
Green chilli-3
Ginger garlic paste-1 tbsp
Onion-2
Tomato-4(small)
Cardamom,cloves,brinji leaves-for tempering
Pudina-little

Procedure
1.Fry the tempering items in ghee or oil in cooker
2.Then add onion, fryit & ginger garlic paste,tomato,green chillies
3.Then add the coconut milk .The water ratio is 1:1 ½ .
4.Then add the rice &salt .Mix it & add the pudina
5.Then close the lid of cooker & put 3-4 whistles
6.Garnish it with cashews.

it goes with veg & nonveg kurma

Carrot halwa

This recipe is given by my colleague subashini. her brother is working as a chef in malaysia. I asked her & do the recipe.This is the correct preparation of carrot halwa.

Ingredients
Grated Carrot-1 cup
Sugar-10tbsp
Milk-1/2 tumbler or 1
Ghee- as per want
Cashews-10

Procedure
1.In a thick bottome vessel fry the carrot in ghee as the raw smell goes
2.Then add the milk little by little till the carrot cook.
3.Then add the sugar & kesar color(if u want).
4.Then it becomes thick add the ghee & fried cashews.

CARROT CHUTNEY

Ingredients

Carrot-2
Urad dal broken or whole-2 tbsp
Red chillies-6 or 7
Tamarind paste-1/2 tbsp
Salt- as per taste

Method

1. Slice the carrots & fry it.
2. Fry the dals & uraddal
3. After turn to room temperature grind it with tamarind & salt.

Hints:
it is good combination for aval dosai & curd rice.

RECIPE FROM OTHER BLOG

UKKARAI
hai friends i hve done ukkarai from vcuisine by viji.
i tried in the first time.



KURMA KUZHAMBU from arusuvai
with rice, beetroot poriyal, karasevu & pudina thuvaiyal

ICING

VADAI CURRY

HAI FRIENDS!
After a long gap i hve come to see u.
vadai curry is famous in chennai. Using mallika badrinath book i hve done this for my kid.
VADAI CURRY
Ingredients :

Bengal gram dhal - 1 cup
Onions - 2 (cut finely)

For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).

Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp

For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam dosai or idlis.

Brinjal Rice & Poriyal

Brinjal Rice
Ingredients

Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Khuskhus-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Garlic-10
Onion-1
Grind it all the things into a fine paste

Method:

1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.


Brinjal Poriyal

Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it

Pulli Aviayal

Ingredients

Drumstick-2
Plantain-1
Mango-1
Carrot-2
Potato-1
Beans-100g
Peas-50g
Brinjal-2
Tamarind juice-3tbsp
Salt
Turmeric powder-2 pinch
Coconut oil-2 tbsp

For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces

Method:

Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.

Ladies Finger Fry

Ingredients

Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste

Temper:

Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes

Method:

Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe

Pitlai

Ingredients
Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Spices:
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
METHOD
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.

Onion Sambar

Ingredients

Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp

For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Tomato-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp

Method
1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.

Hints:
if u want spicy add more red chillies before grinding.

Kootu

Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.

Fried Gram Thuviyal

Ingredients

Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Garlicpiece-2no’s
Salt as per taste

Method


Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.