2014/10/12

LEMON IDLY UPMA



INGREDIENTS:

Lemon - 1 (medium)
Red chillies - 4 nos
Turmeric Powder - 1 tsp
Salt to taste
Channa dal - 1 1/2 tsp
Curry leaves
Asafoetida as per requirement


METHOD OF PREPARATION:


1) Take lemon juice without seeds,add little water and turmeric powder.
2) Heat oil in a kadai.Once hot,add mustard,urat dal.When it splutters,add channa dal,red chillies and curry leaves.
3) Add asafoetida.Mix them well.
4)Add lemon juice and little salt.Wait for a minute and then crushed idli to it and mix well.Turn off the flame.Garnish with coriander leaves.

Serve hot with pickles,chutney or potato fry or sundals.

2014/10/07

Fried Chicken



INGREDIENTS :

Chicken (chopped) - 300 gms
Lemon juice - 2 tsps
Salt to taste
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Ginger-garlic paste - 1 tsp
Chicken masala - 1 tsp

METHOD OF PREPARATION :

1) Marinate chicken with the above said ingredients and refrigerate for 1 hour.
2) Then , deep fry them till golden brown.

Serve hot.

2014/09/11

Oats Moong Pongal


INGREDIENTS :

Oats - 1 cup
Green gram - 1/4 cup
Pepper -2 tsp
Cumin seeds - 2 tsp
Mustard - 1 tsp
Red Chillies - 2
Asafoetida - a pinch
Ginger - a small piece
Curry leaves
Salt to taste


METHOD OF PREPARATION :


1) Soak green gram overnight .
2) Pressure moong gram for 3-4 whistles.
3) Once done , allow it to cool . Meanwhile , heat oil in a pan . Add mustard,cumin seeds,red chillies and pepper . When it splutters , add curry leaves.
4) Then , add chopped ginger and asafotida with salt .Add moong dal.
5) Boil oats in water till done.Finally add dal with it and mix it well.


Serve hot with sambar/chutney/kurma .

2014/09/10

Chickpeas Salad




INGREDIENTS :

Boiled chickpeas - 1 cup
Cucumber - 1 cubed
Tomato - 1 cubed
Onion - 1 sliced
Salt to taste
Lemon juice  - 1 tsp

METHOD OF PREPARATION :

Mix the above said ingredients in a bowl well . Leave for a minute and serve .

2014/09/04

Gavachi Kheer / Whole Wheat Kheer


INGREDIENTS :

Whole wheat - 1/2 cup(Soaked overnight and grinded coarsely )
Rice - 2 tbsps(soaked)
Jaggery - 250gms (dissolved syrup - 2.5 cups)
Ghee 
Cashews ,Cardamom powder - 1 tsp
Milk -  1 cup

METHOD OF PREPARATION :

1) Ghee roast grinded wheat and rice for few minutes till the flavour rules out.
2) Add jaggery syrup to it . Cook for few minutes .
3) Finally , mix milk and cardamom powder to it and serve with ghee roasted cashews.

Linking it with SNC  challenge

2014/08/26

Oats sweet Crepes


INGREDIENTS :

Oats - 1 cup (powdered) ..i used saffola oats.
Jaggery - 1 1/2 cup
Dosa batter - 2 ladles
Baking salt - 1/2 tsp

METHOD OF PREPARATION :

1) Mix the above ingredients to a smooth batter .
2) Heat dosa / aappam pan . Spread the batter , add a spoon of oil or ghee to its sides . Cover with  a lid for few minutes and then flip to its other side.
3) Cook till done . Serve hot .

A healthy crepes for Priya akka's Secretly cooking challenge ...Thank you Prathima for giving me two yummy ingredients Jaggery and Oats as secret ingredients.

2014/08/22

SOYA BEANS PULIKULAMBU


INGREDIENTS:

Sambar onion - 1 cup

Garlic cloves - 1 cup

Red kidney beans/Soya beans - 150 gms/1 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Coconut milk(tinned ) - 1/4 cup

Sambar Powder - 2 tsps

Asafoetida - 2 tsps

Salt to taste


METHOD OF PREPARATION:

1) Heat oil in a pressure cooker.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion and garlic becomes tender

2)  Then add chopped tomato.wait till it forms thick gravy.Followed by adding beans to it .
3) Add thick tamarind extract and allow to boil in medium flame .

4) When it starts boiling ,add sambar powder ,coconut milk and salt .Cook  for 4 whistles and open the lid releasing the pressure . Cook in slow flame till the oil separates out and gravy thickens  .
5) Add asafoetida while boiling .Garnish with coriander leaves before removing from the flame.
Serve with Hot rice .