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Thursday, January 31, 2013

Kathirikai Puli Kulambu Recipe | Brinjal Recipes

Kathirikai Puli Kulambu Recipe
Brinjal recipes have become a routine at home these days. After ennai kathirikai kulambu my fav is this Kathirikai Puli Kuzhambu....make some rice,a simple stir fry and you are done with your meal. There were days when I used to hate brinjals and now I wonder myself for being a great lover of brinjals :)

Kathirikai Puli Kulambu Recipe

Kathrikai Puli Kuzhambu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Brinjals - 8 to 10
Small Onion - 10
Garlic - 5 pearls
Coconut - 1/4 cup
Tamarind – 1 small lemon size
Red Chilli powder - 1.5 tsp
Coriander powder - 1 tsp
Turmeric powder - a generous pinch
Water - 1 cup
Salt - to taste

To temper:

Oil -1 tbsp
Mustard Seeds - 3/4 tsp
Urad Dal - 1/2 tsp
Vadagam - 1 tsp
Red Chillies - 2
Curry leaves - few

Method:

  1. In a pan heat oil - add the items under 'to temper' let it splutter then add onion and garlic saute till nicely browned.Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals.
    How to make puli kuzhambu - Step1
  2. Saute well till brinjals shrink, add water and let it get cooked.Add tamarind to water and mash it up well and extract the pulp.
    How to make puli kuzhambu - Step2
  3. Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and coriander powders.Add required salt.Grind coconut to a fine paste with little water.
    How to make puli kuzhambu - Step3
  4. Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating.Switch off. How to make puli kuzhambu - Step4
Cool down and store in a clean airtight container.

My Notes:

  • I dont add tomatoes for this kulambu but there is no harm adding it.
  • Make sure you add the tamarind and coconut paste only after brinjals get cooked.
  • You can add a 1/2 tsp of sambar powder too but make sure to reduce red chilli powder accordingly.
  • You can even use other veggies like drumstick along with it.
  • It is a spicy curry so adjust spice level accordingly.
  • The color of the kuzhambu purely depends on the chilli powder you use.
Kathirikai Puli Kulambu Recipe
Written by: SHARMILEE J
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Wednesday, January 30, 2013

Homemade Pasta Sauce Recipe (with tomato) - How to make pasta sauce

Homemade Pasta Sauce Recipe
I used to buy pasta sauce from Nilgiris and the brands always differ each time due to stock.So it was always a risky factor for me to a get a new brand each time....And as we make pasta rarely the big bottle I purchase never emtpies and by the time the expiry approaches. So these days I never buy pasta sauce...I go in for either instant white sauce recipes or pesto recipes. So this was the main reason for me to try homemade pasta sauce, though I didnt mean to store it for long due to the current cuts. I just referred the recipe and tweaked it to suit our taste.

Homemade Pasta Sauce Recipe

Homemade Pasta Sauce Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sauce | Recipe Cuisine: South Indian

Tomatoes - 3 medium sized
Onion - 1 small
Garlic - 4
Oregano - 1/4 tsp
Black Pepper powder - 1/2 tsp
Chilli flakes - 1/2 tsp
Tomato Sauce - 2 tsp
Sugar - 1 tsp(optional)
Oilve Oil - 1 tbsp
Salt - to taste

Method:

  1. Boil enough water and add the tomatoes. Let it get cooked for 2-3 mins till you see the outer skin peeling off. Switch off, cool down and peel of the skin, trim the edges and puree it to a fine paste(no water to be added).Keep aside.
    How to make pasta sauce - Step1
  2. Heat oil, add onion,garlic and fry till nicely browned.Then add the tomato puree.Allow it to boil for 3mins.
    How to make pasta sauce - Step2
  3. Then add 1/2 cup water and allow it to boil for atleast 2mins. Add oregano, black pepper powder,chilli flakes, tomato sauce,salt and sugar. Give a quick stir and allow it reach a sauce consistency.Your pasta sauce is ready.
    How to make pasta sauce - Step3
Cool down and store in a clean airtight container.
Pasta Sauce with tomato

My Notes:

  • You can even add red / green bell pepper - just puree it and add it along with the tomato puree.
  • It keeps well for 3-4 days when refrigerated, depends on your climatic conditions too.
  • The above measure can be used for 1 servings for 1.5 cups of pasta for each serving.
  • Adding sugar is purely optional.
  • I loved the chunkiness in the sauce so did not add anything more to my pasta separately.
  • Just toss the cooked pasta, add greated cheese and enjoy your pasta anytime!
Homemade Pasta Sauce Recipe
Written by: SHARMILEE J
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Monday, January 28, 2013

Peas Pulao Recipe - Matar Pulav Recipe - How to make peas pulao

Peas Pulao Recipe
Green Peas Pulao also known as Matar Pulav is a quick one pot meal that I am making often these days as mittu is fond of peas and hubby never complains. I always have ginger garlic paste in stock so making this pulao becomes very easy. It is best for packing for lunch or picnics too so lets get on to the making of peas pulav.Check out my peas biryani with coconut milk and corn peas pulao.
Matar Pulav

Peas Pulao Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: North Indian

Basmati rice - 1 cup
Fresh peas - 1/2 cup
Ginger garlic paste - 1 tbsp
Onions - 1 chopped lengthwise
Green chillies - 2
Mint leaves - 1/8 cup(optional)
Water - 1 and 1/2 cups
Salt - to taste

To temper:

Oil - 1 tbsp
Ghee - 1 tbsp
Shahi Jeera - 1 tsp
Bay leaf - 1 small
Cinnamon - 1/2 inch piece
Cloves - 2
Star Anise -1 small

Method:

  1. In a pressure cooker : Heat oil, ghee in a pan. Add jeera,cloves, cinnamon, bay leaf and star anise. Fry for 2mins.Now add ginger garlic paste and onions and saute till golden brown.
    How to make peas pulao - Step1
  2. Then add mint leaves and green chillies saute till it shrinks. Then add peas and give a quick stir.Add required salt.
    How to make peas pulao - Step2
  3. Rinse rice well and presoak in water for 15-20mins. Drain water and add the rice, give a quick stir.
    How to make peas pulao - Step3
  4. Add water and pressure cook for 3-4 whistles. Once pressure releases , open and carefully mix the rice and fluff it up.
    How to make peas pulao - Step4
Serve hot with any gravy of your choice.
Peas Pulao Recipe

My Notes:

  • Adding mint leaves gives a nice flavour but its purely optional.
  • You can also add a pinch of garam masala powder for extra flavour.
  • Soaking rice helps in cooking faster.I always use 1:1.5 rice:water ratio for basmati rice. You can also use your measures.
Peas Pulao Recipe
Written by: SHARMILEE J
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Friday, January 25, 2013

Paper Roast Dosa Recipe - How to make roast dosa (with video) | Homemade Dosa Batter

Paper Roast Dosa Recipe
Paper Roast Dosa is everyones favourite right?! Hubby always orders dosa when we visit hotels only then he turns to other tiffin varieties like poori, pongal, chapathi etc. Most of us know how to make dosa, I hope this will help beginners who are just learning as I suffered a lot during my initial stages to get a proper dosa :) Now you tell me, am I alone? tell me your experiences....I will sure post the hotel dosa recipe soon.

How to make dosa - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 4 dosas
Recipe Category: Main | Recipe Cuisine: South Indian

Dosa Batter - 1 cup / as required
Oil - as required
Water - as required

Method:

  1. First see whether the batter is in pouring consistency, if not add little water and mix well. Then take a laddle full of dosa batter and add it to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil and wait till it gets cooked and gets golden brown, then it will start pulling out at the corners.
    How to make roast dosa - Step1
  2. Turn over to other side and let it cook for 2-3 seconds. Then fold it and serve hot with sambar and chutney.
    How to make roast dosa - Step2
Serve hot with rice or with bread as per your choice


My Notes:

  • Make the dosa batter thin in running consistency only then spreading will be easy and even.
  • Add ghee / oil as per your preference.
  • If the dosas stick to the pan then smear the pan with a half sliced onion before making the dosa.
Paper Roast Dosa Recipe
Written by: SHARMILEE J
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Thursday, January 24, 2013

Oats Upma Recipe (Easy Oats Upma) | Indian Oats Recipes

Oats Upma
Oats Upma is my fav...I have tried oats upma few times but it ended up sticky most of the time...but finally got the trick to get this flaky version after few trials and now am hooked onto this recipe either for breakfast or even as a snack. I love oats in any form and the oats recipes section justifies it :)
Oats Upma Recipe

Oats Upma Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Quick cooking Oats - 1 cup
Water - 3 to 4 tbspd
Onion - 1 medium sized chopped finely
Turmeric powder - a generous pinch
Red Chilli powder - 1/2 tsp
Sambar powder - 1/2 tsp(optional)
Coriander leaves - 2 tsp
Salt - to taste
Coriander leaves - 1 tbsp for garnishing
Salt - to taste

To temper:

Oil - 2 tsp
Mustard seeds - 3/4 tsp
Urad dal - 1/2 tsp
Green Chillies - 1
Curry leaves - few

Method:

  1. Dry roast oats for few mins until slightly browned and nice aroma rises, set aside.In a non stick pan heat oil - add the items under 'to temper'. Then add onion and saute for mins till it shrinks and is slightly browned.
    How to make oats upma - Step1
  2. Then add the spice powders, oats and give a quick stir.Sprinkle 1-2 tbsp of water.Add required salt.
    How to make oats upma - Step2
  3. Cook covered with the lid closed for 2-3mins. Open and check ,if its not fully cooked then add 1 more tbsp of water and cook covered.Repeat this process until it gets cooked fully and is soft. Once it is fully cooked, add coriander leaves and keep stirring for 2-3mins until its flaky then switch off.
    How to make oats upma - Step3
Serve hot with any chutney of your choice. It tastes great by itself too.
Oats Upma

My Notes:

  • Dont add the water fully, just add little by little and cook covered thats the trick here to get flaky upma.
  • You can dry roast oats and store it so that its easier to make during the morning hours.
  • As I used quick cooking oats, just little water was enough for it to get cooked. If you are using steel cut oats, you need to add more water accordingly.
  • You can even add cooked vegetables to the upma along with oats to make it a filling and wholesome breakfast.
Oats Upma Recipe
Written by: SHARMILEE J
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Tuesday, January 22, 2013

Vada Curry Recipe | Vada Curry for Idli Dosa

Vada Curry Recipe
Vada Curry / Masala Vada Curry or popularly called as Set Dosa Vada Curry - One of the famous south indian gravies that serves as a side dish for idli, dosa, pongal etc. It is very addictive if you like masala vada and it is sure a winner to me. I agree it takes time to prepare the vadas first then get on to make the gravy but am sure it is worth the time, it tastes that good.Now lets get on to make vada curry :)
Vada Curry Recipe

Vada Curry Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Chana dal - 1 cup (soaked for 1 hour)
Fennel(Sombu) seeds - 1 tsp
Dry red chillies - 2
Salt - to taste

For the gravy:

Onion - 1 medium sized chopped finely
Tomato - 2 medium sized
Ginger Garlic paste - 2 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Coriander leaves - 1/2 tbsp

To temper:

Oil - 1 tbsp
Cinnamon stick - 1' inch
Cloves - 2
Bay leaf - 1
Green Chillies - 1
Curry leaves - few
Note : You can use leftover masala vadas too

Method:

  1. Boil tomatoes until the skin starts to split.Peel off the skin and puree it.Keep aside.
    How to make vada curry - Step1
  2. Soak chana dal for 2 hrs.Then grind it along with red chillies and fennel seeds to a coarse paste.Add required salt and mix well.
    How to make vada curry - Step2
  3. Form small patties and steam cook for 10-15mins until soft.Toast it in tawa until roasted(this step is purely optional),set aside.Else you can deep fry them too.Heat oil add cinnamon,cloves,bayleaf, green chillies and curry leaves.
    How to make vada curry - Step3
  4. Add ginger garlic paste, saute till slightly browned.Then add tomato puree along with required salt,turmeric,coriander and red chilli powders fry for few mins till the masala blends well .Add 3/4 cup water and allow it to boil.
    How to make vada curry - Step4
  5. Add the vadas at this stage and allow it absorb the gravy well and become soft. Simmer for 5mins.Garnish with coriander leaves and switch off.
    How to make vada curry - Step5
Serve with hot steamed idli / kal dosa....best combo! I loved to have it as such too and thats how I emptied half of it :)
Vada Curry for Idli Dosa

My Notes:

  • You can make small patties and deep fry them too.Steaming and toasting works well too.
  • The vadas should get soaked well and get well blended with the gravy. The vadas should start to break and this makes the gravy even more thicker.
  • Left over masala vadai can be used for this too.
  • Adding tomato puree gives a nice tangy flavour so to compensate I added 2 tsp of red chilli powder, adjust spice level accordingly.
Vada Curry Recipe
Written by: SHARMILEE J
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Monday, January 21, 2013

Pudina Thogayal Recipe (without coconut) | Mint Thogayal

Pudina Thogayal Recipe
Pudina Thogayal is very rare at home as the lil one is fond of only anything coriander based either chutney / thogayal. But I love any variety of thogayal, infact I can survive with just thogayal and rice even if its daily :) Thogayal recipes are always handy when we run out of time and ideas for lunch. I paired the thogayal with thattapayir kuzhambu , rice and we had a hearty meal :)

Pudina Thogayal Recipe

Pudhina Thogayal Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Mint leaves - 1 cup
Red chillies- 4
Urad Dal - 2 tbsp
Tamarind - 1 tsp
Salt - to taste

Method:

  1. Roast urad dal, red chillies until golden brown, add tamarind. Rinse the mint leaves well to get rid of the dirt and add it.
    How to make rajma masala - Step1
  2. Saute along with other ingredients till the leaves reduces in volume. Cool down and grind it with little water to a thick paste to a thogayal consistency.Add required salt and mix well.
    How to make rajma masala - Step2
Store this in airtight container and consume it within 4-5 days.
Mint Thogayal

My Notes:

  • This is mildy spicy if you prefer add more red chillies.
  • You can store it in fridge after 2 days.
  • If you prefer to consume it within a day then you can use 1 tbsp of coconut.
  • Add sesame oil(nalennai) while serving it with rice.
Mint Thogayal
Written by: SHARMILEE J
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Sunday, January 20, 2013

Oats Recipes - Indian Oats Recipes - Instant Oats Recipes

Oats has become a staple ingredient in our kitchen now.I have tried quite a few recipes with oats through the years...You can find a collection of indian oats recipes here : oats idli,oats dosa,oats upma,oats kozhukattai,oats pongal,oats kichadi,oats crackers,granola with oats,oats porridge etc.

Preparation Time : 1 hour | Cooking Time : 30 mins
[NOTE : timing varies for each recipe]
Recipe Category:  Sweets & Savory Snacks | Recipe Cuisine: South Indian
Click on the pic to view the recipe with stepwise pictures.
Oats Dosa
Oats Dosa
Oats Idli
Oats Idli
Oats Pongal
Oats Pongal
Oats Adai
Oats Adai
Oats Roti
Oats Roti
Oats Upma
Oats Upma
Oats Savoury Porridge
Oats Porridge 
Oats Appam
Oats Appam
Oats Pom Milkshake
Oats Pom Milkshake
Oats Dates Milkshake
Oats Dates Milkshake 
Homemade Granola
Homemade Granola
Granola Bars
Granola Bars
Oats Khichdi
Oats Khichdi
Oats Kozhukattai
Oats Kozhukattai
Oats Crackers
Oats Crackers
Oats CrackersOats Soup
Oats Khichdi
Lemon Oats
Written by: SHARMILEE J
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