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Preview: Deepa's Tamilnadu Cuisine

Deepa's Tamilnadu Cuisine





Updated: 2017-11-16T07:50:00.645-08:00

 



Raw Mango Dal with Baingan Bartha

2007-10-08T19:57:32.250-07:00

Here I am posting my hubby favorite dal & baingan bartha.Raw Mango DalIngredients:6 pieces Raw Mango3/4cup Moong Dal5-6 Cloves Garlic1 Medium Onion1 Medium Tomato1/4 Turmeric powder1/2 tsp Chilli powder1/4 tsp Coriander powder2 medium size dry chillies1 tsp Mustard seeds4-5 Curry leaves2 tsp Salt2 tbsp OilMethod:1. Boil the dal with raw mango,cloves garlic,onion & tomato till two whisle.2. Now,add the turmeric powder,coriander powder,chilli powder & salt.3. Then, heat the oil in a kadai & splutter some mustard seeds & curry leaves.4. Finally,Add the dal & cook for 2 mts.5. Raw Mango dal is ready serve hot with Rice,Roti etc...Baingan Bartha:Ingredients:4-5 Indian Eggplant2 Medium Onion2 Medium Tomato2 Green chillies3/4 Chilli powder1/4 tsp Turmeric powder1/2 tspCoriander powder1/2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)1/2 cup Water1/2 Mustard seedsOilSalt for tasteMethod:1. Cut the eggplant a + slit length wise add 1/4 tsp salt & 1/4 tsp coriander powder & mix well. 2. Now in a non-stick pan add 1 tsp oil & fry the eggplant in all size for 6-7 mts.3. Now,heat the oil in a kadai & add the chopped onion & fry till golden brown.4. Add chopped tomato,turmeric powder & salt & cook till the oil seperate from the gravy (for 4-5 mts).5. Then, Add the chilli powder & coriander powder & cook for 4-5 mts.6. Now,add the tarmarind juice & 1/2 cup water cook for 10-12 mts till gravy is thick. 7. Then, add the fried eggplant to the gravy & cook the garvy in medium heat for next 2 mts. 8. Finally garnish with coriander leaves & serve hot.[...]



Banana Goli

2007-08-16T22:50:22.294-07:00

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Ingredients:
  • 4 cups Maida
  • 11/2 Cups Sugar(Depends on how much sugar you want)
  • 4-5 Mashed Banana
  • 1/4 tsp Salt
  • 1/4 tsp Baking powder
  • 1 Large Egg(optional)
  • 1/2 cup cooking Oil for frying
  • Water

Method:

1. Add Maida,sugar,salt,baking powder,mashed banana and egg in a bowl.
2. Then add the water & make the batter little thicker then dosa batter.
3. And leave the batter for 15-20 mts.

4. Now,In a kadai heat the oil and using tablespoon or it is better to use the hand.

5. Put the goli in the oil & fry till gloden brown.
6. Serve hot with tea,coffe etc...



Paratha

2007-08-03T20:22:03.216-07:00

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For a very long time, I wanted to try to make Paratha all from scratch instead of just heating-up what you get from grocery stores.
Back in india, I was a big fan of parathas and biryani and Iam still. I use to order either of them everytime I get a chance.
Anyway, I just had the mood today and voila, here you go - Paratha as my mother would prepare back at home.

Guys, try it and let me know how it was.

Ingredients:

  • 4 cups Maida
  • 1/2 cup Yogurt (preferably home made)
  • 1 tsp Salt
  • 1/4 tsp Baking soda
  • 1 Large Egg(optional)
  • 1/2 cup cooking Oil
  • Warm water
  • Small amount of Butter

Methods:

1. Add salt, baking soda, oil, yogurt and egg to maida ad mix them well.

2. Add warm water to the mix and keep stirring it to the consistency of Chappati dough.

3. Cover the dough with damp cloth and let it sit for one hour.

4. Create a medim size balls from the dought. With four cups of flour you should be able to create at least 7 balls for a medium size paratha.

5. On a large flat surface like your kitchen countertop, roll the ball as thin as possible. Dont worry about the shape for now.

6. Start from the longest end. Make a fold of about half inch toward the inner side. Next, fold it again so that first fold doesn't goes inside but stays outseide, in the shape of "W". Continue to fold on the fashion to create "zipzag" fashion in terms of folding.

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7. Roll the zipzag pattern to come to the round shape as show above.

8. Set the pan in stove to medium heat.

9. Roll the dough in your desired shape. I prefer the popular circle shape.

10. Apply some butter and put in the pan.

11. Cook the paratha on each side for about a minute until in reach light brownish color.

12. Take the cooked paratha and place it on a plain surface. Smash the paratha sideways to make it soft & fluffy.

13. Serve hot with some spicy accomplishments.

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Moong Dal Sambar

2007-08-09T20:30:50.751-07:00

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Ingredients:

1/2 cup Moong Dal

1 Chinese Eggplant

5 inches piece White Radish

3-4 Pieces of Drumstick

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

11/4 tsp Coriander powder

1 Medium size Onion

1 Medium size Tomato

1tsp Mustard seeds

1/2 tsp Fenugreek seeds

1/4 tsp Tarmarind pulp

1/2 tsp Asafetida

Oil

Salt for taste

Curry leaves for garnishing

Method:

1. Boil the moong dal in a pressure cooker until 2 whistle.

2. Now, add the cut vegetables,turmeric powder & salt to the dal & cook for 10mts.

3. Then,add the Asafetida & tarmarind pulp to the gravy.

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4. In a kadai heat 3tbsp of oil & splutter the Mustard seeds first & then fenugreek seeds & then add the chopped onion & fry for 6-7mts.

5. Add the chopped tomato & fry for 6-7mts.Then,add the chilli powder & coriander powder & fry the masala for 5mts.

6. Now,add the dal with vegetables to the kadai & cook for 2-3mts.

7. Garanish with curry leaves.

8. Sambar is ready serve with rice & roti.

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Salna / Mutton chalna

2007-07-27T22:45:29.778-07:00

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Salna - This dish is very common in my part of tamil nadu.
Although, I have to admit, I don't make it very often.

Last week, we brought goat meat.
There was just too much of bones hidden beneath.
That's when it strike me to make this dish, as this dish needs more bones and less meat.

I made regular goat curry ("Aatu kari pirattal") as side dish and made the salna as the main dish.

As usual my husband liked it very much, but this time the surprise was that my 2 yr old, who has no inclination for non-veg, also liked it very much.

It might look different for a non-veg dish but for those who like less spice and still want mutton, this will be perfect fit.

Give it a try.

Ingredients:

1/2 cup Toor Dal
1/4 kg Mutton bones

1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste


Method:

1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 2 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts.

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4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal & cook for next 4-5mts.

7. Put the lid on the kadai & cook in low heat 3-4mts.

8. Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & also with plain white rice.



Spinach Pakoda

2007-07-27T22:49:24.214-07:00

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Friends,

It seems like summer has not quite yet there in Chicago area, at least till last week end.

Weekend was quite gloomy and my husband, as usual, nagged for some evening "theeni" to go with tea.

That's when I thought of this Spinach pakoda and masala tea. We had good time with tea, pakoda and sun tv.

Here is the recipe.

Ingredients:

1 Cup Besan flour 1/2 Pack Spinach
2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Salt
Oil for frying

Method:
  • Cut the spinach & onion in small pieces.
  • Fry both spinach & onion till they are half done (for 4-5 mts).
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  • Now add the baking powder to the besan flour & add the fried spinach & onion.
  • Mix all the ingredients into a thick batter(paste).
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  • Then,heat the oil in a thick kadai & when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.
  • Fry till golden brown.
  • Spinach pokada is ready serve hot with tea or coffee.
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Egg Kuruma

2007-07-27T22:49:44.365-07:00

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4 Boiled Egg
2 Boiled Potato ( cut into 4 pieces)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onion
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

2 tbsps Yogurt
Oil
Salt for taste
Corinder leaves for garnising

Method:

1. Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & the green chilli & fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & coriander powder & cook for another 5-6mts.

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4. Add 3/4 cup of water & cook the gravy for 7-8mts.

5. Now add the boiled egg & boiled potato & cook for 2mts.

6. Now,add the coconut paste & yogurt paste keep the flame in low.

7. Egg kuruma is ready garnish with coriander leaves.

8. Serve hot with Chappati,Naan,Rice & puri.

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Spinach Curry(Pasalikeerai Poriyal)

2007-07-27T22:51:00.508-07:00

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Ingredients:

1 packet Spinach
1 medium size Onion
1/2 tsp Mustard seeds
1/4 tsp Urad dal
1/4 tsp Coriander powder
2 Dry red chillies
1/2 Shedded coconut
Oil
Salt for taste

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Method:

1. Cut the leaves into small & wash it.Then,in a kadai pre-heat the oil & sputter the mustard seeds & urad dal.

2. Then, add the red chillies & add the chopped onion & fry till slight gloden brown.

3. Now,add the spianch leaves,salt & coriander powder & combine all.

4. Cook the spinach till the spinach cooks.

5. Now,add the shedded coconut & cook the spinach for next 5 mts.

6. Spinach curry is ready serve with chappati & Rice.

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Kadai Chicken

2007-07-27T22:52:07.251-07:00

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Hi Guys, its been long time since I posted anything new. My son kept me busy for most of the time.

I usally make this for my husband & he likes it very much. Last week, I made it for my friends and they really liked it a lot.

One thing you will notice is that I don't use water will cooking the chicken. I only use oil. But beleive me, this sin is worth it.

It will be a tasty sidedish for roti,chapptai,naan,puri & rice.


Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste


Method:

1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.

2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.

3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.

4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.

5. Now,add the chilli powder & coriander powder & mix well with the chicken.

6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

7. Serve the chicken with Rice,Roti,Puri & Paratha.




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Gravy Egg Noodles(Mee rabbos in Malaysian)

2007-07-27T22:53:25.294-07:00

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Again its also an Malayasian dish which came from my mother.Its very good for Breakfast,lunch & dinner.

Ingredients:


  • 1 packet Akka Noodles(its for 2 persons)
  • 2 Boiled Egg
  • 2 Large onion
  • 2 Large tomato
  • 1 tsp Ginger-garlic Paste
  • 1/2 tsp Fennel
  • 1/2 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • 1 1/2 tbsp Poppy seeds(soaked in hot water for 10 minutes & finely pasted)
  • 2 Cinnamon(medium size)
  • 1/2 tsp Garam masala powder
  • 4 Cloves
  • 2 Bay leaves
  • 2 tbsp Curd(optional)
  • Oil
  • Coriander leaves for garnishing
  • Salt for taste
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Method:

1. Heat the oil in a kadai & Splutter the fennel seeds.Add the Cinnamon(medium size),Cloves & Bay leaves.

2. Add the chopped onions,green chilli & fry till slight golden brown.Add the ginger-garlic paste & chilli powder & cook for 2 mts.

3. Then add the tomatos,salt & coriander powder & cook for 5 mts.

4. Now,add the poppy seeds paste & cook for 5 mts.

5. Add 1 cup water & cook for 10 mts in high flame.

6. Now,stlit the egg & add to the gravy.Lastly add the curd.

7. Now, add the cooked noodles & mix well in the gravy.Granish with coriander leave.

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Sardinas Fish Gravy

2007-07-27T22:54:10.569-07:00

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Hi guys its been almost 3 weeks posting my reciepes.My laptop & camera went far from me to India.

Its a very tasty & easy dish.My mother use to make in india & one of my favorite dish.The fish is in tomato saruce which you can keep for months.Its too tasty if you makes once you will keep on making every week.I use to keep weekly once which is my husbands favorite too.The fish will taste like fresh fish even more than thats.So,I am posting this to you guys.It will me very good with all rice,paratha,naan & puri ect...


Ingredients:

  • 1 Tin of sardinas
  • 3 Medium size Potatos cut into small cubies.
  • 2 Medium size tomatos
  • 2 Medium size onion chopped
  • 1 tsp Ginger-garlic paste
  • 1 tsp Fenugreek seeds
  • 3 tbsps Coconut paste
  • 4 tsp Coriander powder
  • 2 tsp chilli powder
  • Oil
  • Salt for taste
  • Curry leave for garnishing
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Methods:

1. Heat the oil in a kadai & splutter the fenugreek seeds.

2. Add the chopped onion till golden brown& add the ginger-garlic paste & cook for 5 mts.

3. Now,add the chopped tomato & cook the gravy for 7-8mts.

4. Add the potatos,coriander powder & chilli powder & cook for 5 mts.

5. Add 1 cup water & cook the gravy till the potato cooks.

6. Finally add the fish & the coconut paste & cook for neat 7-8 mts.

7. Fish gravy is ready garnigh with curry leaves & serve hot with Roti,puri,paratha,naan & rice.

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Potato in Tomato Gravy

2007-07-27T22:56:31.170-07:00

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Ingredients:

  • 4 Medium size potatos cut into cubes
  • 2 Large Onion cut into length wise
  • 2 Large Tomato
  • 1 tsp Mustard seeds
  • 1/4 tsp Tarmarind pulp
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli powder
  • Salt for taste
  • Oil

Method:

1. In a kadai pre-heat the oil & splutter some mustard seeds.Add the onion & potato & fry fry till half done.

2. Now, add the chopped tomato,salt & turmeric powder & cook till the potato is fully done.

3. Add the coriander powder,chilli powder & tarmarind pulp & cook for 8-9mts.

4. Garnish it with Coriander leaves & curry leaves.

5. Potato in tomato gravy is ready.Serve with rice,puri,paratha,naan & chappati.

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Tindora curry

2007-07-27T23:00:51.153-07:00

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Ingredients:

  • 1 lb Tindora
  • 1 Medium size onion
  • 1 tsp Mustard seeds
  • 2 Green chillies
  • 1/2 turmeric powder
  • 1/4 chilli powder(optional)
  • 1/2 cup Shedded coconut
  • Salt for taste
  • Oil

Method:

1. Cut the tindora in lengthwise.

2. In a kadai pre-heat the oil splutter some mustard seeds & add the onion & chillies & fry till gloden brown.

3. Now,add the tindora,salt & turmeric powder & cook in slow flame 15mts.It time to cook.

4. Now,add the chilli powder & the shedded coconut & cook for 5 mts.

5. Tindora curry is ready server with chappati,rice.


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Idly Sambar

2007-07-27T23:01:45.729-07:00

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It is the traditional Idly sambar in Tamilnadu.The sambar is special for only Idlies & Dosas.It is different from the usual sambar that we made for the rice.We use both thoor dal & moong dal.When my mom make this sambar I eat in tons of idlies & dosa & the Idly & Dosas are also hot.So,I am sharing this to you guys.

Ingredients:

  • 1 cup Moong dal
  • 1/4 cup Thoor dal
  • 5 Drumsticks(11/2 inch pieces)
  • 1 Carrot (cut into 1/2 inch pieces)
  • 1 Medium size brinjal (cut into 1/2 inch pieces)
  • 1 Potato (cut into 1/2 inch pieces)
  • 2 Green chillies
  • 1 Medium size tomato
  • 1 Medium size onion
  • 1 Coriander powder
  • 1/2 Chilli powder
  • 1/4 Turmeric powder
  • Salt for taste
For tempering/tadka/thalikka:

  • 2tbsp Oil
  • 1 Chopped onion(chopped)
  • 1tsp Mustard seeds
  • 1/2tsp Urad dal
  • 3 Curry leaves

Method:


1. In a pressure pan fry the moong dal for 6-7 mts.

2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.

3. Pressure them till 2 whistle.Then,open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.

4. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal,curry leaves.

5. Add the onion & fry the till gloden brown & add to the sambar.

6. Sambar is ready serve with Idly & Dosa.

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Fish Sambal

2007-07-27T23:02:28.889-07:00

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Its one my favorite mom's recipe.My mom is Malaysian & this sambal came from my mom. This fish sambal is an Malaysian recipe.Its a long process for making this fish.First we have to marinate the fish & fry the fish.Then we have to make the gravy for the fish.This fish sambal is only done with Mackeral fish.But,once you taste this fish you will be addicted to this sambal like me.Here comes the recipe.

For Fish fry:
  1. 1 lb Mackeral Fish
  2. 1 tsp Ginger garlic paste
  3. 2 tsp Coriander powder
  4. 1 tsp Chilli Powder
  5. 1/4 Turmeric powder
  6. 1 tsp salt
  7. Oil for fry
For the Gravy:
  1. 5 Medium size onion
  2. 5 Medium size tomato
  3. 1/2 tsp Ginger-garlic paste
  4. 1/2 tsp Mustard seeds
  5. 1/4 tsp Turmeric powder
  6. 1 tsp Chilli powder
  7. 1/4 Tarmarind concentrate
  8. 4 tbsp Coconut grated
  9. 1 tsp Salt
  10. Oil
Method:
  1. Marinate the fish with the ginger-garlic paste,salt,coriander powder,chilli powder & turmeric powder for 15 mts & fry the fish till the fish is half done.

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2. Now,in a kadai splutter the mustard seeds & add the lengthwise cut onions.

3. Fry the onion till it is half done.Add the ginger-garlic paste & the chilli powder & cook for 4-5mts.(don't over cook the onion it should be half done.You have to see the onion in the gravy )

4. Then,add the chopped tomatos,salt & the turmeric powder & cook till the gravy seperates from the oil.

5. Add the tarmiand concentrate cook for 2-3mts.Now,add the fish & cook for 5mts.

6. Add the coconut paste cook the gravy for 5-6mts.

7. Fish sambal is ready serve with rice,roti,puri & naan.It will be very good with all.

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\



Cabbage Kootu

2007-07-27T23:03:11.140-07:00

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This cabbage kootu is very special in Tamilnadu.Every vegetarian family will have this kootu alteast ones in a week.It a sidedish.It will be good will rice,roti & puri also.But,lazy cooks like me can use this kootuas main dish for rice.It will be ready within 20mts.

Ingredients:

1/2 lb Caggage
1 cup Chana d
al (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai splutter some cumin seeds.

2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.

3. Add the cabbage & cook for 6-7 mts.

4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.

5. Open the cooker & added the shedded coconut & cook for next 5-6mts.

6. Cabbage kootu is ready serve hot with rice,roti & puri.


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Pepper Chicken

2007-07-27T23:03:36.167-07:00

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This pepper chicken is less spicy.Only pepper corns paste is added for spice in the chicken.I use to give this to my son.

Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
2 Tomato
1 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
1 1/2 tbsp Poppy seeds(soaked in hot water for 10 minutes & finely pasted)
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 tbsp Curd(optional)
1 tbsp Cumin seeds
1 tsp Pepper corn
Oil

Coriander leaves for garnishing
Salt for taste



Method:

1. Marinate the chicken with ginger-garlic paste,poppy seeds paste,turmeric powder,garam masala & salt.

2. Pre-heat the oil in a pan & spultter fennel seeds,
Cinnamon,Cloves & bay leaves.

3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.

4. And now, add the marinated chicken,1/2 cup water & cook it for 15 to 20 minutes in medium heat.


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5. Fry the cumin seeds,pepper corns & curd & grind them.Add this paste to the chicken gravy.

6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

7. Serve the chicken with Rice,Roti,Puri & Paratha.



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Okra Curry

2007-07-27T23:04:10.305-07:00

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Okra is very good for brain development for childrens my mother use to tell us when we I was small and Now I use to tell to my son.So,I make okra dises every week.This okra curry is special because it as yogurt also.It is a sidedish.It well me very good with Rice & Roti.So,I am sharing this with you.



Ingredients:

1 lb Okra(cut okra into medium size pieces)
1 tsp Mustard seeds
1 Medium size onion
1 Medium size tomato
1/2 tsp Coriander powder
1/4 tsp Chili powder
2 tbsp Yogurt
Oil
Salt for taste

Method:

1. Pre-Heat the 2-3 tbsp of oil in a kadai put the cut pieces of okra & fry the okra for about 10 mts.

2. Keep the fried okra seperate.Now,in the same kadai pre-heat 2-3 tbsps of oil & splutter the mustard seeds.

3. Add the chopped onion & fry till golden brown.Add the chopped tomato,salt & turmeric powder & cook for 5-6 mts.

4. Then,add the fried okra & cook for 5 mts.Add the coriander powder& chilli powder & yogurt.

5. Mix well keep it in low flame & close the kadai for 3-4 mts.

6. Okra curry is ready serve hot with Roti & Rice.



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MEME - ADOUT ME,ME ONLY ME

2007-07-27T23:05:10.344-07:00

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sample of my hubby's photography


I was Tagged By Priya & Revathy.

Thanks to both of you.

Here I go with my meme -

I am thinking about
: Making Chappaties for dinner its already 7.00.pm

I said
: "Change the channel to Sun TV"...I say this more often to my hubby

I want to : Do something thats tells me that, OK deepa! You are a special person

I wish : Go to India & stay with my family & Enjoy eating my mother's food & sleep well; simply take rest without any responsibility

I regret : I am tooooo far from my family

I hear : Advertisements in Sun TV

I am : I believe Iam a good Homemaker, good mother & in some remote way, good cook too.

I dance : With my 16 month old son

I sing : When I am happy & When I hear my favorite songs in TV

I cry : When I can't control my anger

I am not : Without my son & hubby they are everything to me

I am with my hands: full time my little naugty son,cooking & rest of the time in Internet.

I write : A big list when I go to India & bigger list while coming back.

I confuse : My hubby; sometime to take a good decision

I need : To control my anger and restlessness. I get tensed even for a small problem

I tag Vineela and Krithika.



Chick Peas Kuruma

2007-07-27T23:05:36.925-07:00

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Chick Peas is rich in protein.So,every week I use to make anything dishes using this chick peas.Its a very yummy gravy which I like most.

You can any king of mixed vegetables like zucchini,beetroot,cauliflower ect.It can be very good with rotis,naans,puries & also for rice.But just make a spicy sidedish when you serve with rice.


Ingredients:

1 cup Chick peas(soaked for atleast 7-8 hours & pressure cookered till soft)
1/2 cup Beans
1/2 cup Carrot
3 Potato ( Cooked & sliced into two)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onions
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

2 tbsps Yogurt
Oil
Salt for taste
Corinder leaves for garnising

Method:

1. Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & add all the cut vegetables.


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4. Cook for 7-8 mts & add the cooked chick peas & 1 cup water.Close the kadai & cook the garvy for 10 mts.

5. Finally add the coconut paste & yogurt cook for next 6-7 mts.Garnish with coriander leaves.

6. Chick peas kuruma is ready serve hot with Roti,Puri,Naan & Rice.


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Bottle Gourd Dal

2007-07-27T23:06:01.118-07:00

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Today I am blogging bottle gourd dal.Its a different dal made with bottle gourd & it will be very good with rice & the simple side dish for the dal will be papad.This is one of my husbands favorite dish.This I am sharing with you.

Ingredients:

1 Medium size bottle gourd
1 cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
4 Green chillies
1 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1 tsp Cumin seeds
Oil
Salt for taste

Method:

1. Add the medium size pieces of bottle gourd,green chillies,turmeric powder to the pressure cooked thoor dal & cook for 15 mts.

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2. Then add the coriander powder & chilli powder & again cook for 10 mts.

3. Now,in a kadai pre-heat the oil & splutter the cumin seeds.Add the chopped onion fry till golden brown.

4. Add the chopped tomato cook for 5-6 mts.Add the cooked the bottle gourd & cook the final bottle gourd for 5-6 mts till oil seperates from the gravy.

5. Serve hot with Rice,Roti.

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Quick Egg Fried Rice

2007-07-27T23:06:30.307-07:00

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This Egg Fried Rice is very simple dish you can make it within 15 mts .You can make this fried dish for breakfast,lunch & dinner.When you go out & comes late this is the dish you makes it quick.If you are a bacholar this is simple dish you can make.This recipe contains only onion,egg & rice.

Ingredients:

2 cup Cooked Rice
1 Large Onion
2 Green chillies
1tsp Mustard seeds
2 Large Eggs
Curry leaves
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai & splutter the mustard seeds.

2. Add the chopped onion fry the onion till slight golden brown.


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3. Now,add the curry leaves & the eggs & combine them all & fry for 5-6 mts.

4. Add the rice combine them nicely for 7-8 mts.

5. Quick egg fried rice is ready.Serve with pickle.

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Idly & Fried Coconut Chutney

2007-07-27T23:07:07.409-07:00

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Every day begins with Idly or Dosai in Tamilnadu.In our house my mom used to make different varities of chutnies; one of the chutney is this fried coconut chutney. I consider myself a specialist in making the chutnies. My brother is crazy about the chutney that I make. When I went to vacation to Indian last April my brother made a special request to make this chutny. I thought I will share this simple yet very yummy chutney with you guys.



Ingredients for the Chutney:

1cup Grated Coconut
3 Green Chillies or dry chillies
1tbsp Channa Dal
1 Small onion
1 Small tomato
Small Ginger
4 Curry leaves
Oil
Salt for taste

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For tempering/tadka/thalikka:

1tbsp Oil
1tsp Mustard seeds
1/2tsp Urad dal
3 Curry leaves

Method:

1. Pre-heat the oil thea kadai & put channa dal fry till gloden brown.Add the chopped onion,ginger & chillis fry for 7-8mts.

2. Now,put the tomato,curry leaves & salt & fry for 5mts & then grated coconut & fry the coconut for 5mts.

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4. Grind the fry coconut & pour in a vessel.

5. Now pre-heat the oil in a same pan & splutter the mustard seed,urad dal & curry leaves & pour into the vessel.

6. Fried coconut chutney is ready you can serve with idle & dosai.

For Idly:

1. Soak 1 glass of rice & 1/4 to 1/2 cup of urad dal atleast for 4 hours & grind them in grinder.put salt to the batter & whip it & keep it for atleast 5-6 hours.

2. The batter rises in 4-5 hours.You can make idly using the Idly vessel.


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Brinjal & Potato Tarmarind Gravy

2007-07-27T23:08:22.898-07:00

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It a very tradional gravy in tamilnadu.Its very special in villages.The main Ingredient in this gravy is tarmarind.You can add durmstick also if you want.Its my mom's recipe which I am sharing with you friends.

Ingredients:

4 Brinjal
2 Potato
1/2tsp Fenugreek seeds
2 Medium size onion
2 Medium size tomato
2tbsps Coriander powder
1tbsp Chilli powder
1tsp Ginger-garlic paste
2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
or 2 tbsps Tarmarind concentrate
3tbsps Coconut Paste
Oil
Salt for taste
Curry leaves for garnishng

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.

2. Add the chopped onion & fry till slight golden brown add the ginger-garlic paste & fry for 5-6 mts.

3. Add the chopped tomato & fry it for 6-7 mts.Now,add the spices,brinjal & Potato cook the vegetables in the masala for next 5-6mts.

4. Then pour the tarmarind water & a cup of water & cook the gravy till the potato cooks.

5. Finally, add the coconut paste & cook for next 7-8mts.Garnish it with curry leaves.

6. The gravy is ready you can serve hot with rice,roti.


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Desi Chori(Cow Peas) Tarmarind Gravy

2007-07-27T23:09:59.532-07:00

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Ingredients:

1cup Desi chori (Pressured upto 2 whistle)
2 Brinjal
4pieces Drumstick
1 Large onion
1 Medium size tomato
1/2tsp Fenugreek seeds
1/2tsp Turmeric powder
2 tsp Corinander powder
1tsp Chilli powder
11/2tsps Tarmarind concentrate
4tbsps Coconut paste
Oil
Salt for taste
Coriander leaves for garnishing


Methods:

1. Put the cooked desi chori in a kadai & add the brinjal pieces,pieces of drumstrick,salt & turmeric powder & cook for 10 mts.

2. Then,add the coriander powder,chilli powder,coconut paste & tarmarind concentrate & cook for next 15mts.

3. Now,pre-heat the oil in a pan & splutter the
fenugreek seeds & put the chopped onion & fry till gloden brown & then put the chopped tomato & fry for next 5-6 mts untill the oil seperates from the masala.

4. Now,pour that garvy into this pan & cook the gravy for 10 mts.

5. Garnish the coriander leave.Serve this with Rice,roti,dosai.