Mooli Paranta

Everyday i think what should i make for dinner sometimes i repeat the same thing twice a week. To avoid that i have made a timetable for the whole month! So every monday is parata day :) kiddos sure love it! This time i decided to make mooli parata.

I have been thinking to try it for a long time.. but never did get a chance.. I went thru Srivallis Roti Mela  i came up with a recipe which was a mix of all mooli parantas! LOLs!!!

i added  2 cups of aata, 2 cups of grated mooli, 1 tsp each of ajwain and til, salt to taste, little bit of red chilli pwdr and turmeric powder and kneaded into a dough. i kept the dough for 1 he before i made rotis. 

 

Lobia curry/ Black eye beans curry

Lobia is one of my favorite among beans. today i was thinking to make Lobia parata but somehow i wasn't in a mood.. And while browsing through some of my favorite blogs i found this recipe in Shaheens Malabar Spices. it turned out so yummy even my kids loved it!

thanks Shaheen for sharing such a wonderful recipe :)

Aloo Methi subzi.. (Potato and fenugreek leaves)

I love methi.. be it the seeds or leaves or the dried ones (kasuri methi).. i love the flavour though no one else at home is a big fan of it!! In between when i got preggo with my #2 i couldnt even stand it!!!! And for some reason i didnt event buy them for the last 2 yrs!!!

When i went to Mustafa Centre last week i saw the fresh leaves and i thought itz high time i need to have them now! I forgot all the recipes i used to make with the methi leaves i tried to google but didnt get the ones i used to make. Then i stumbled upon this wonderful recipe of Aloo Methi from Chayya's blog.

i made it exactly like that and it came out very good.. its easy to make and will go with rotis and rice as well. Thank god dry subzis are loved by all at our home!

Paliyakka or Pal vayakka

Pal in malayalam means milk and vayakka means banana. Its not the normal banana you get all over the world LOL! Kerala has a special type of banana that u can cook and eat. And u can also make many dishes of it even when its raw, half ripe and ripe.

Im glad we get the same type of bananas in Singapore!!! with out it ramazan would not be the same ;)

So this is recipe is the ripe bananas with sago and coconut!

2 ripe kerala bananas
1 cup sago or sabu daana
sugar to taste
salt 1/4 tsp
1 and half cup grated coconut
1/2 tsp fennel seeds or saunf
2-3 shallots

• Cut the bananas in to thin long pieces and boil in a vessel with sufficent water
• Boil the sabu daana with sufficent water seperatly.
• Mean while grind the coconut, fennel seeds and shallots into a thick fine paste.
• When the banana and the sago are cooked and soft combine it into one vessal and add the grinded paste to it and cook again.
• Mix well and serve hot!
  

Parippu vada/ Daal vada

In our place, kerala daal vadas are made of Toor daal. But since i met my dear friend sasikala who introduced me to the Tamil cuisine i have been making daal vadas with channa daal. And ofcourse its tastier than the ones i used to make!

For this you'll need

1 cup channa daal soaked for 3-4 hrs
1 onion finely sliced
3-4 green chillies finely sliced
1 tbsp saunf or fennel seeds
1 tbsp ginger garlic paste
salt to taste
oil for deep frying

• grind the daal into a fine paste with out adding water
• mix the rest of the ingredients to it
• make small patties and deep fry!

Shahi Paneer!

this is one of my favorite nawabi khana! LOL!!! again a hot favorite of my kids because its not spicy and my hubby doesnt like it very much coz its very heavy and not spicy. this recipe goes for the Andra cuisine hosted by Hari Priya

3 tbsp oil
2 onions finely chopped
2 tomatoes finely chopped
6 cashew nuts powdered
1 tsp coriander pwdr
1 tsp red chili pwdr (if u want more spicy u can add more)
1/2 tsp garam masala pwdr
1/2 cup mutter
10 kismis
200 gms paneer
200 ml whipping cream
1 tbsp butter
coriander leaves to garnish
salt to taste
water if needed

Fry onions in oil and when its light brown add tomatoes and mix well. Add the cashew pdwr to this and mix well again.Add coriander pwdr, red chili pwdr and garam masala pwdr to this. Then add mutter, kismis and paneer to this. When the paneer is light brown add whipping cream to it. If u find it thick u can add water to it to make ur own consistency. Boil the mixture and add salt.

turn off the stove and add butter to it. Serve with rotis or pulav!

Winter Melon Curry

This is another entry for the Curry Mela hosted by Srivalli.. Im wondering what Mela will be next month!

Winter melon curry is my sons fav curry with rice. He likes all yellow curries.. i still wonder why! LOL!! i make this curry once a week for him. And this, as most of my recipes are very easy to make!

2 cups winter melon cut into small cubes
11/2 cups grated coconut
2 springs curry leaves
3 green chills
1/2 tsp turmeric pwdr
1/2 tsp jeera
1/4 tsp mustard seeds
3 tbsp yogurt

In a mud pot or chatti cook the winter melon with curry leaves, green chilis, turmeric and salt till soft.
Grind the coconut with jeera to a fine paste. And bring it to a boil. Turn off the stove and add the yogurt to it and mix well again
In a kadai add oil and splutter the mustard seeds and curry e and add it to the winter melon.
Your curry is done. serve it with rice.

Mushroom - Mutter!

yumm yumm that's all i have to say about this! i love Mushrooms in salads especially the Pizza Hut ones but now a days we can hardly find them there! LOL!! This is my first attempt to make something out of a canned button mushroom im so glad it came out great!
what i used for this is
1 canned button mushroom cut into long pieces
1/2 cup mutter frozen
1 large tomato
4 tbsp onions
1/2 tsp jeera
3/4 tsp meat masala (home made)
1/4 tsp turmeric pwdr
1/2 tsp jeera pwdr
3 tbsp oil
salt to taste
1/2 cup water

Heat oil in a kadai and add the jeera. Then add the onions. When it is brown add the tomatoes and the masalas. When the tomatoes are soft and mixed well with the onions and masala add the mutter and mushroom and water.Mix well and keep closed for 5-8 mts.
Serve hot with rotis!

Aloo-Baingan subzi (potato-brijal curry)

1 large potato cut into thin pieces
3 cups baingan cut into small squares
1/2 tsp jeera
1 large tomato cut into small pieces
3/4 tsp ginger/garlic paste
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chili pwdr
1 tsp corriander pwdr
1/2 cup water
corriander leaves to garnish
salt to taste
2 tbsp oil

• In a kadai heat the oil and add the jeera
• Then add the potato, tomatoes and all the masalas and ginger garlic paste to it.
  
• and let it cook till the potatos are almost cooked but not fully cooked.
• Then add the baingan,water and salt to it.
• Garnish with corriander leaves and serve with rotis!
  

Poha - Beaten rice

This is another express breakfast i prepare.. its so easy and very nutritious. Thanks a lot to Kesar for sharing this recipe with me.. My whole family enjoys this!

2 cups poha/beaten rice
3/4 cup frozen mix veggies
1/2 tsp jeera
3 tbsp onions chopped finely
1/4 tsp turmric pwdr
salt to taste
2 tbsp oil
3 tbsp peanuts

Soak the poha in water for 2-3 mts and strain it.
In a kadai heat the oil and add the jeera.
Add onions and peanuts to it.
Then add the turmeric pwdr and mix veggies. It should be thawed according to the instructions on the pack.. i just put them in boiling water and let it boil for few mts
Then add the poha and salt and mix well..

Your breakfast is ready!

Easy Baingan (Brinjal) Subzi

This is one of the express subzi i make when im running out of time. It needs very few ingredients that you'll always have at home and very less preparation time and cooking time.

2 cups Brinjal cut into cubes
3 tbsps onions
2 tbsps tomatoes
11/2 tsp red chili pwdr
1/2 tsp turmeric pwdr
coriander leaver for garnish
oil for frying
salt to taste

• Mix the Brinjal cubes with 1 tsp chili pwdr and 1/4 tsp turmeric pwdr and salt.
• Fry in oil till its half soft
• Add the onions and mix till the onions are soft and well mixed with the Brinjal
• Add tomatoes and the rest of the chilli and turmeric pwdr
• Mix well till everything is soft. Add salt again to ur taste
• Garnish with coriander leaves
  
• You can add more chili pwdr according to ur taste.

Its done!

Soy Masala

Soya beans, soy milk, bean curd, soya nuggets etc are one of the most protein rich foods i have came across.. i didnt try any of these things till i reached here. But since then i have been experimenting a lot on these things.. here goes my recipe for the Protein Rich Contest.

1 medium sized onion finely chopped
1 tsp roasted cumin powder
1 tsp ginger garlic paste
1 medium sized tomato
11/2 tsp coriander pwdr
1 tsp red chili powder
2 cups soya nuggets
salt to taste
oil to fry

• In a pan fry the onions in a low flame and when it is brown add cumin powder.
• Fry for 2-3 mts and then add ginger garlic paste and mix well for 2 mts
• Add tomatoes and the spices to it and mix for another 2-3 mts
• When the mix is soft add the soya nuggets and salt ans some water and close the lid.
• let it cook for some time... Garnish with coriander leaves.
  

Gobi (Cauliflower) Manchurian

I love Manchurians... especially with fried rice!! Even though there are 2 parts in cooking this dish it is very easy.. you'll need

1. 2 cups of Maida or All purpose flour
2. 1/2 cup cornflour
3. 1/4 cup soya sauce
4. 250 grms of cauliflower
5. 1 tbsp finely chopped ginger and garlic
6. 1/2 of a large capsicum
7. 1 medium spring onion
8. 4-5 tbsp chili sauce
9. coriander leaves to garnish
   

• First you'll have to mix maida cornflour salt few drops of soya sauce and water to form a thick batter.
• Dip cauliflower in it and deep fry
• Heat oil in another pan and add the ginger and garlic,onions,capsicum,spring onions and stir.
• when its done add soya sauce and chili sauce and stir
• Add the fried cauliflower to it. Mix without breaking the cauliflower.
• Add more sauce if needed. Garnish with coriander leaves.
  

Green Pulav...

Green Pulav.. i usually make this when i have a lot of mint leaves!!! So instead od wasting them i just make a pulav of it and my kiddos love any type of pulav!!

you'll need

1. 1 bunch of fresh coriander leaves and mint leaves finely chopped
2. 3-4 green chillies
   
3. 1 tbsp ginger and garlic paste
   
4. 1 tsp garam masala
   
5. salt to taste
6. 2 onions finely chopped
7. 4 tspns oil
   
8. 2 cups boiled basmati rice
   
9. water
10. a handful of green peas
11. boiled potatoes - fried in oil

how to make:

• Grind coriander leaves, mint leaves and green chilies and make a thick paste.
• Fry onions till golden brown, add garam masala and ginger and garlic paste.
• Fry till oil seperates then add the grinded paste with a little water.
• Let it cook till you get a nice aroma and it should thicken.
• Add salt to taste, peas and the fried potatoes.
• Add the rice to it and mix well.
  
• Serve hot with any veg or non-veg dish.

Nutritious Mix Subzi/Vegetable in Palak/Spinich gravy

This is something i would make when mu kiddos dont eat well through out the day. this dish is full of all veggies... greens, yellow,and even orange. And its easy too.. here goes the recipe..

1. 1 bunch spinach
   
2. 1 medium sized tomato
3. 1 tsp ginger garlic paste
4. 1 tbsp grated copra
5. 1 medium sized onion
6. 1/2 tsp jeera
7. 3/4th cup frozen mix veggies (corn/carrot/peas)
   
8. 1 medium size potato thinly sliced
9. 1/2 cup paneer cut into small pieces
   
10. oil for frying
11. salt to taste
12. 1 tsp redchilli pwdr
13. 1/2 tsp daniya pwdr
14. 1/4 tsp turmeric pwdr
15. 1/2 tsp garam masala
    
16. 1 tsp Everest Kitchen king masala
17. hara daniya/corriander leaver to garnish.
    

Dont get scared seing all these ingredients this is really easy to make!
How to make:-

• Steam up the spinach and tomatos together and grind it into a paste.
• In a kadai heat the oil and add the grated copra.
• when it is brown add the jeera,onions and potatos.
• By the time the oinons are brownish the potatos will also be soft.
• Add the palak gravy and the frozen veggies to this.
• Add salt and all masalas except garam masala. .
• Close the kadai and let it cook for some time.
  
• Add the paneer and cook again for few mts.
• Add garam masala and hara daniya and turn off the stove.
• Keep closed for some time and serve with rotis.
  

Idli & Dosa.. the most popular south indian dish!

I made Idli and dosa for break fast today and Sambar and green coconut chutny to go with it.

I and my hubbyjaan likes dosas and both the kiddos prefer idlis.. sign..!! anyways i always have to make 2 dishes at home..

Here is my idli and dosa recipe.. i make the same batter for both.

• Urad daal/Uzhunnu parippu - 3/4th cup
• parboiled rice - 1 cup
• methi/fenugreek seeds - 1 tsp
• salt to taste
  

Soak all of them together for about 8-10hrs. And then grind into a fine paste adding water.

Keep the batter overnight.

Add salt in the morning.

If you want to make dosas - spread the batter on a tawa or griddle like a thin big pancake.

If you want to make idlis pour into idli pans and steam it up!

Both my idlis and dosas come out good on the first day.. But how ever the second day the idlis are not as good as the first one! i have to find out how to make them perfect now!

Delicious Peas Pulav

Ingredients:

• 1 1/2 Cups frozen green peas • 6 Cups cooked white basmati rice • 1 Sliced onion • 1 tsp Cumin seeds • 1-2 Cloves • 3 Crushed garlic flakes • 1 Small piece of ginger • 3 Cardamoms • Small piece of cinnamon • 2 tbsp Ghee • 2 tsp Chopped coriander leaves • 1 tbsp Chopped cashewnuts • Salt to taste

How to make Peas Pulao:

• Take a non-stick pan with ghee. Heat it and add ginger-garlic paste. • When the paste turns brownish in color add onions, cloves, cardamoms, cinammon and jeera. • Fry the mixture till the onions turn translucent. • Mix well after adding peas, coriander leaves and cashewnuts. • Cook on medium flame till the peas get cooked. • Now add cooked rice and heat. • Peas Pulav is ready to serve. • Eat it hot with vegetable or a meat dish.

How to prepare Pav Bhaji

This is one of my all time favorite dishes coz i need to make only one thing!! LOL!!! i wish i knew some more one pot dishes!


INGREDIENTS

Potatoes - 2 medium sized
Red Tomatoes - 2 medium sized
Onions - 1 medium sized
Green peas - 1/4 cup
Cauliflower - 1/4 small sized
Fresh coriander leaves - 1/4 medium bunch
Ginger,garlic paste - 1 tsp
Capsicum - 1/2 medium sized
Lemons - 2
Salt - to taste
Pav Bhaji masala - 1 and half tbsps
Oil - 3 tbsps
Butter - 3tbsps
Pav or burger bread - 8


METHOD

1. Cook potatoes,capsicum cauliflower and green peas in a pressure cooker.

2. Wash and finely chop tomatoes,onions, coriander leaves.

3.Wash and cut lemon into wedges.

4. Heat butter in a pan and add the onions. Sauté till light brown. and ginger- garlic paste. Stir-fry for half a minute.

5. Add tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.

6. Add the boiled veggies. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetable are completely mashed.

7. Add pav bhaji masala, salt . Cook on medium heat for two minutes, stirring continuously.

8. cut the burger bread into half and place it on a hot tawa.. when its slightly brown apply butter on it.

9. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining lemon wedges.

You can also add the lime juice to the bhaji!

enjoy!

Paneer Burji

Hubbster today wanted something very spicy... i cook non spicy food now a days because i dont want to make 2 dishes every day one spicy for him and non spicy for the kiddos.. Today as i was making something with paneer i thought th ekiddos might love it.. And yup..... even with the spicy taste my kiddos loved this one!


Ingredients: 4 tbsp oil
1 tbsp ginger & garlic paste
1-2 chopped green chillies
1 tsp cumin seeds
2 diced onions
1/2 tsp ground turmeric
1 tsp chilli powder
2 tomatoes diced
400 gm crumbled paneer
1/2 tsp garam masala
1 diced capsicum
1 tbsp chopped coriander
1/2 tsp chat masala
salt


Method: Heat oil in large pan. Add ginger & garlic paste and chillies.

After 20 seconds stir in cumin and onions. Cook onions until soft, stir in turmeric and chilli powder over a fast flame.

Add tomatoes and allow juices to evaporate. Lower heat, add paneer and heat through. Add garam masala.

Season well. Add capsicum and coriander.

Sprinkle with chat masala before serving.