Gobi fry an all-time favorite for many. Mine is South Indian style.
- Cauliflower florets….1 cup
- Maida ………………….4 tbs
- Corn flour……………3 tbs
- Rice flour…………….2 tbs
- Ginger garlic paste..11/2 tsp
- Chilli powder……..1 tsp
- Salt as needed
- Chop cauliflower into small florets.
- Boil 3 cups of water with 1/2 tsp salt in a large pan or steel bowl.
- Put the florets in it. Immerse it for 10 mts so that it gets blanched. Drain all the water and keep it aside.
- In a bowl add flour,salt, red chilli powder and ginger garlic paste.
- Pour water and make it as a batter.
- The batter must not be too thick or too thin.
- Add Gobi to the batter.
- Heat oil in a kadai when oil is hot drop the florets into the pan.
- Deep fry the Gobi till golden and crisp.
- Serve hot.
Pasi parupu or moong dal is packed with protein.This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.
Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.
- Moong dhal……..1/2 cup
- Turmeric powder…1/4 tsp
- Water…………3/4 to 1 cup
- Grated coconut…….. 4 tbs
- Green chilli…………….1
- Cumin seeds…………1/2 tsp
- Garlic………………….2 pods
Grind everything into a smooth paste.
- Oil ……………………2 tbs
- Mustard………….1/4 tsp
- Urad dhal………..1/2 tsp
- Curry leaves……few
After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.
- Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
- When it is ready mash it well.
- Now add salt and grinded paste and allow it to boil.
- Finally add seasoning.
Serve with rice,ghee,papad and vegetable curry or porial.
An easy breakfast or dinner recipe.Most common in Tamil nadu.Various seasonings and vegetables can be added according to one’s taste.This is a very healthy recipe.
- Broken wheat….1cup
- Mustard ……….. 1/2 tsp
- Urad……… 1 tsp
- Green chillies….2 or 3
- Ginger……….1 ” piece
- Curry leaves…1 sprig
- Oil…1 tbs
- Salt to taste
- Carrot,peas……chopped vegetables 1/2 cup
- Chop onion,green chillies and vegetables.
- Splutter mustard in hot oil and add urad dhal then add onion green chillies and curry leaves and saute till golden brown.Add grated ginger.
- Add the required amount of water and salt and allow it to boil.
- If the vegetables are not boiled now add it to boil.
- When the water begins to boil slowly put the rawa stirring continuously till it gets cooked.
- If you are going to add boiled vegetables add after adding rawa and mix well.
Serve with chutney or sugar.
Water double the quantity of rawa.If you have to cook vegetables add 1/2 cup water more.
One of the traditional recipes made with rice and jaggery. Easy to prepare also a neivedyam especially when we offer Pongal for Sun god. I have used raw rice for this but can use even boiled rice.
- Rice …..1 cup
- Jaggery…1 to 11/2 cup
- Ghee….3 tbs
- Cardomom powder…1tsp
- Milk 3/4 litre.
- Cashews and kismis…1 tsp
Can cook rice separately too.
1. Powder jaggery put it in a thick bottom pan and mix well with little water.
2.Filter the syrup to remove the dirt from the syrup.
3.After removing the dirt keep again for some more time so that it becomes more syrupy that is more thicker.
4.Add cooked rice to the the syrup and cook till it blends.
5.When it blends well add milk to it.
6.Finally add fried cashews and kismis.
Ivy guord is rich in Iron,Vit.C and calcium.It helps in regulating blood sugar.It is rich inVit.B1,VitB2 and dietary fibre.
Baby corn is good source of different nutrients.It also contains fibres protein as well as vital anti oxidants too.It is said just half cup of serving meet 4%of daily body requirements of VitA and iron,2% of daily requirements of VitA. C.
- Ivy guord….1cup
- Baby corn…1/2 or 1 cup
- Onion……2 or 3
- Oil………2 to 3 tbs
- Chilli powder…..2 tsp
- Turmeric Powder…1/4 tsp
- Salt…as required.
- Ginger garlic paste…1/2 tsp
- Mustard seeds…..1/4 tsp
- Urad dhal……..1/3 tsp
- Heat a pan with oil.Add mustard seeds when it splutters add urad dhal.
- When it turns brown add ginger garlic paste fry a little
- Now add onions when it is half done add tomatos add turmeric powder and chilli powder.
- Mix well .Then add ivy guord and baby corn and required salt.
- Cover and cook.
- If needed sprinkle water inbetween.
- Fry till done
- Serve with rice as side dish.
I have already posted vegetable biriyani cooker method this is microwave method
- Soaked Basmati Rice….200gms
- Black pepper…3
- Salt and Sugar as per your taste.
- Mixed vegetables cauliflower,peas,french beans and carrot chopped…….1cup
- Soya sauce…..2tbs
- Chilli sauce…2tbs
- In microwave safe glass bowl add ghee, vegetables,all masalas and soaked basmati rice,mix it well and cook.
- When beep add water,salt and sugar.
- Cover it start cooking.
Mine is Samsung Oven and it has code which is preset.so I am cooking in that way.You can cook according to your oven.Serve hot with raita and papad.
India is one the largest producers of drumsticks. It is used widely in cooking. The leaves,the drumsticks even the flowers can be used for cooking. It can be added in curry or can be or can be prepared as stir fry.
Cultivated in many parts across India drumstick is widely known to be therapeutic with a very high nutrition content.
Fresh pods and seeds are an excellent sources of oleic acid a health benefiting mono unsaturated fat. Rich in Vit.C., Vit.B6 and Vit.A. They are packed with valuable minerals and protein.i.e. rich in calcium, iron and others.
It also helps in digestion,protects against infections.
- Murungakkai……2 nos. Cut into 2″
- Turmeric powder….1/2 tsp
- Grated coconut…1/4 cup
- Shallots..4 or 5
- Garlic…2 or 3 cloves
- Red chillies…..2 to 3
- Cumin seeds..1/4 tsp
- Mustard seeds…1/4 tsp
- Urad dhal…….1/2 tsp
- Cook the drumsticks pieces with little salt and turmeric with 1 cup water and cook till it is half done.
- Coarse grind the ingredients.
- Heat oil in a pan add mustard seeds when it splutters add urad dhal.
- Add drumsticks and grinded paste to it. Check for salt add if needed and when tender and dry remove from fire.
- Serve as side dish for rice.
When decided to visit my daughter,thought of making nankatai for my grandson.Though it was my first attempt it came out well.As it is home made it can be given for kids.Also easy to prepare.
- Sodabicarb..a pinch
- Cardomom for flavouring.
- Cream dalda and sugartill light and fluffy.
- Add flour and flavouring and mix to a smooth dough.
- Make into balls and place on a baking tray.
- Bake at 325 degree F for 25 mts.
- The colour after baking should be white.
Easy preparation.Favourite for kids too.Ladies finger are rich in Vitamin.A, Vitamin C. Rich sources of dietary fibre, minerals. It has high level of antioxidants.Fresh pods are good sources of folates.
They are also wthB complex vitamins,niacin,vit K.It also has iron, calcium,manganese and magnesium.
There are lot of health benefits when we eat this.
- Ladies finger….250gms.
- Onion ……1(optional)
- Red chillies……2 or 3
- Turmeric powder….1/4 tsp
- Chilli powder…….1/2 tsp
- Oil 3 to 4 tbs
- Mustard seeds…1/4tsp
- Urad dhal……..1/2 tsp
- Red gram dhal……2 tbs
- Coriander seeds…2 tbs
- Red chillies……….3 or 4
Dry roast these ingredients and powder it.
- First wash and wipe ladies fingers.
- Chop into 11/2 to 2 inches length.
- Keep kadai and put oil in it.
- Now after seasoning add red chillies.If you are adding onions now you add fry a little.
- Now add okra to it.
- To ladies finger add turmeric powder,chilly powder and salt and fry.
- When it is 3/4 done add 1 to 2 tbs of the powder to it.
- When it blends well remove from fire.
It goes well with phulka,dal rice, sambar or even with curd rice.
When for kids need not add red chillies.
If you are adding the powder can decrease the number of red chillies.
Raw mango is rich in Vitamin.A,VitC,Vit.B6. It also contains folate,potasssium and magnesium. Add fiber to your diet. Vitamin.A,Vit.C,Vit.B,
Rasam is a South Indian dish. It is traditionally prepared using tamarind juice with the addition of tomato,chilli, pepper and cumin. Now ready-made rasam powder is available.
It is eaten with rice or separately as a spicy soup. Different types of rasam can be prepared and since this is mango season I thought of sharing mango rasam recipe.It is a balance between sweet sour and spicy flavour It can be served with rice and porial.
- Raw mango…….1
- Ghee for seasoning
- Mustard seeds…..1/4 tsp
- Urad dhal………….1/2 tsp
- Curry leaves…a few
- Coriander leaves chopped.1 tsp
- Rasam powder….1 to 2 tbs
- Cook mango either whole in cooker or cut it into pieces and cook
- When mango is cooled put in a mixi blender and blend into smooth puree.
- In a kadai put ghee then mustard seeds when it splutters add urad dhal and curry leaves.
- Add mango pulp and rasam powder add little water.
- Add rasam powder and salt.Allow it to boil.
- Finally add chopped coriander leaves and serve hot.