Ingredients: Wheat Flour 2 ½ cups
Mulaikkeerai (Amaranath
Leaves) 1 Medium size
Onion 3
Green Chillies 10 (Or chilli powder)
Salt To taste
Oil
Cut keerai and onion into small pieces. Grind green chillies and salt into a thick paste. Add everything to the wheat flour along with salt and make dough for chappathi. Make small balls from the dough and prepare chappathis immediately. Otherwise the dough will get loosen. Heat the tava and make the chappathis with pouring oil on both the sides of the chappathi. Serve hot. Chappattis can be prepared with other vegetables like, carrot, beans and methi.
Sunday, May 18, 2008
Saturday, May 10, 2008
TOMATO RICE
TOMATO RICE
Ingredients:
Rice 1 ½ cups
Tomatoes 200 gms
Oil 4 tablespoon
Mustard seeds 1 teaspoon
Black gram dhal 2 teaspoon
Peanuts 2 teaspoon
Cashew Nut 4 pieces
Curry Leaves 6 or 7 leaves
Onion 1 cup finely chopped
Kasuri Methi 2 teaspoon
Chilli Powder 1 teaspoon
Coriander Powder 1 teaspoon
Turmeric Powder ½ teaspoon
Salt To taste
Blanch and peel the tomatoes. Remove the seeds and blend in the mixer. Add enough water to make 4 ½ cups. Wash the rice, drain and place over the cooking bowl of the automatic rice cooker. Add the tomato liquid and salt. Press the switch to cooking. Heat oil in a kadai, add season with mustard seeds, dhal peanuts, onion cashew nuts and curry leaves. Fry till it becomes light brown in colour. Add kasuri methi, chilli, turmeric powder and coriander powders. Add to the rice and stir gently. When the rice is done, the switch will move automatically to keep warm. Switch off the cooker after 15 minutes; stir the rice gently before serving. Or allow keeping warm till time to serve up to 3 to 4 hours.
Ingredients:
Rice 1 ½ cups
Tomatoes 200 gms
Oil 4 tablespoon
Mustard seeds 1 teaspoon
Black gram dhal 2 teaspoon
Peanuts 2 teaspoon
Cashew Nut 4 pieces
Curry Leaves 6 or 7 leaves
Onion 1 cup finely chopped
Kasuri Methi 2 teaspoon
Chilli Powder 1 teaspoon
Coriander Powder 1 teaspoon
Turmeric Powder ½ teaspoon
Salt To taste
Blanch and peel the tomatoes. Remove the seeds and blend in the mixer. Add enough water to make 4 ½ cups. Wash the rice, drain and place over the cooking bowl of the automatic rice cooker. Add the tomato liquid and salt. Press the switch to cooking. Heat oil in a kadai, add season with mustard seeds, dhal peanuts, onion cashew nuts and curry leaves. Fry till it becomes light brown in colour. Add kasuri methi, chilli, turmeric powder and coriander powders. Add to the rice and stir gently. When the rice is done, the switch will move automatically to keep warm. Switch off the cooker after 15 minutes; stir the rice gently before serving. Or allow keeping warm till time to serve up to 3 to 4 hours.
Sunday, May 4, 2008
POTATO SAGU
Ingredients: Potatoes ½ kg
Curd ½ cup
Tamarind A small lime sized
Green Chillies 2
Red Chilli Powder 1½ teaspoon
Turmeric Powder ½ teaspoon
Jeera ½ teaspoon
Oil 3 to 4 tablespoon
Salt To taste
Garam Masala Powder ½ teaspoon
Soak the tamarind in water. After 10 minutes, make a thick pulp of it. Boil potatoes nicely. Peel the skin. Mash two potatoes nicely. Cut the remaining potatoes into square pieces. Heat oil in frying pan, add jeera in that. When it splutters, add split green chillies, turmeric powder, Red chilli powder and garam masala powder in it. Fry for 2 minutes. Then add curd and mix well. Add potatoes and tamarind pulp. Fry well till oil separates. Garnish with coriander leaves.
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Curd ½ cup
Tamarind A small lime sized
Green Chillies 2
Red Chilli Powder 1½ teaspoon
Turmeric Powder ½ teaspoon
Jeera ½ teaspoon
Oil 3 to 4 tablespoon
Salt To taste
Garam Masala Powder ½ teaspoon
Soak the tamarind in water. After 10 minutes, make a thick pulp of it. Boil potatoes nicely. Peel the skin. Mash two potatoes nicely. Cut the remaining potatoes into square pieces. Heat oil in frying pan, add jeera in that. When it splutters, add split green chillies, turmeric powder, Red chilli powder and garam masala powder in it. Fry for 2 minutes. Then add curd and mix well. Add potatoes and tamarind pulp. Fry well till oil separates. Garnish with coriander leaves.
Read from a Magazine
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