Categories
Cooking Recipes Easy recipe

BREAD SANDWICH

There are different types of filling for bread sandwich.

Ingredients

Bread slices…….4

Onion……..1

Tomato……1

Green chilli…..1

Red chilli powder…..1/2 tsp

Salt as required

Coriander leaves.

Except bread mix all the other ingredients and keep aside.

Method

  • If you are using bread toaster.Clean it with kitchen towel.
  • Then apply ghee or melted butter.
  • Keep one slice of bread first.
  • Then spread the prepared mixture on the bread.
  • Then cover it with another slice.
  • Now close the toaster.
  • Switch it on.
  • Serve with sauce .
Categories
Cooking Recipes hindu festival indian Neivedyam

AVAL PAYASAM/POHA PAYASAM

Poha or aval has high nutrient value.It is a wholesome meal. Good source of carbohydrates,packed with iron,rich in fibre and a good source of antioxidants and essential vitamins.It is light on the stomach and can be easily digested.

Today I’m going to share with you a sweet recipe with you all. Easy to prepare sweet. It’s PAYASAM recipe.

Ingredients

  • Aval…..1 cup
  • Milk…..750 ml
  • Jaggery. .3/4 to 1 cup
  • Ghee….2 TBS
  • Cashews…few
  • Kismis…few
  • Cardomom powder..1 TSP.

Method

  • In a kadai. Add ghee to it.
  • Then add cashews and kismis fry and keep aside.
  • Now add Poha to it.Fry it will become crispy.May be for 2 mts.
  • Now add milk and allow it to get cooked.
  • Meanwhile put jaggery in water heat a little and then filter for impurities.
  • When it gets cooked add Jaggery to it.
  • Allow it to boil and it will become thick.
  • Finally add cardomom powder and fried cashews.
  • It’s ready to serve.
Categories
cooking Cooking Recipes

BOTTLE GOURD TOMATO CURRY

Among curry varieties this can be used for both rice and roti.

Ingredients

Bottle guord.,…500 gms

Tomato……1 1/2 cup

Cumin seeds …….1/2 TSP
Red chillies……… 2

Coriander powder….3 TSP
Oil…..3 to 4 TBS
Salt as needed

Turmeric powder 1tsp

Oil……50 ml

Red chilli powder…..1 TSP
Saunf……1tspcurry leaves

Green chillies…2

Pepper powder….1/4 tsp

Curry leaves a few

Coriander leaves….a few

Method

In a kadai put oil.

Add mustard and saunf fry a little.add redchillies

Add curry leaves then chopped tomatoes and saute it.

Little water and add bottle guord and salt and allow it to cook.

Add turmeric powder,chilli powder, coriander powder and a little pepper powder.

When done remove from fire and serve with roti or as a side dish for rice.

Categories
Cooking Recipes North Indian vegetable cooking

POTATO CAPSICUM CURRY

Potato capsicum curry is a curry which has a nutty flavour.In this recipe groundnut,poppy seeds and til are roasted and grinded. It has nutty flavour with crunchy capsicum and softly cooked potatoes.

Ingredients

For grinding masala.

Saunf……1 tsp

Poppy seeds…..1 TSP
Til……1 TSP
Groundnut….3 TBS
Onion ……1 finely chopped

Garlic…..few cloves

Ginger…..a small piece

Coconut scrapings…1/4 cup

Oil…2 TBS

In a kadai add oil add til,poppy seeds, ground nut fry a little and then add all the other ingredients.

When cool grind it into a fine paste.

Keep aside.

For gravy.

Ingredients

Onion…….2 finely chopped

Tomato ….2 chopped

Capsicum chopped…1 to 1 1/2 cups

Potatoes…….boiled 2

Oil as required

Salt

Method

Put oil in a kadai add 1/2 tsp saying then chopped onions when it gets sauted add tomatoes.

Sauted tomatoes and when sauted add capsicum when half done add potato and salt add little water till it blends well .

Now added grinded masala.if you want spicy add red chilli powder if needed.

Finally add chopped coriander leaves

Serve as side dish for chappathi or roti

Categories
cooking traditional cooking

PAKODA KUZHAMBU

Pakoda kuzhambu is a Chettinad recipe

It tastes differently.

Ingredients for pakoda

Channa dhal……1 cup

Fennel seeds…..1 TSP
Red chillies…..1to 2

Ginger ……a small piece

Garlic…..a few cloves

Salt.

Onion……1

Coriander leaves ……1 TBS

Preparation:

Soak Channa dhal after for 2 to 3 hrs.

Then grind it coarsely with redchillies ,ginger and garlic.if it is grinded coarsely only it will be crispy.

Then add finely chopped coriander leaves and onion.

Make small pakoras and fry it.

Keep aside.

For gravy

Ingredients

Bay leaf……1

Cloves…… 3

Garlic pods few

Onion……2

Tomato…2

Turmeric powder….1/2 tsp

Ginger garlic paste…..1 TSP
Coriander powder…1 TSP
Sambar powder….2 TSP
Tamarind..a small lemon size

Salt as needed

Oil….3 TBS
Cinnamon….2 sticks1″

For grinding

Grated coconut…..1/4 cup

Poppy seeds…..1 TSP
Cumin seeds….1 tsp

Method

In a kadai add oil then add bay leaf,cloves and then add chopped onions .Add garlic pods.

When it gets sauted add chopped tomatoes.

Saute till tomato gets mushy then add turmeric powder, coriander powder and sambar powder.

When it blends well add tamarind extract,salt and water.

Allow it to boil till the raw smell goes.Now add grinded coconut paste.

Finally add chopped coriander leaves.

Add pakoda 15 mts before serving.

Serve with rice or dosa.