Monday, October 7, 2013

How to make kara boondi - Spicy Garlic boondi - How to make spicy boondhi

Welcome to Diwali specials snacks recipes.

There are different kind of boondhis available in the market like plain boondhi, pepper boondhi, masala boondhi, spicy garlic boondhi. The main ingredients are same only the seasoning varies. My family members like spicy garlic boondhi. In the evening time we used to have this as a snack with hot coffee or tea. Let us see the recipe for spicy garlic boondhi.


Ingredients:

1 cup = 100 grams

  1. Besan Floor (kadali mavu) -  2 cups
  2. Rice flour - 1/4 cups (25 grams)
  3. Oil to fry - 1/2 ltr
  4. Food color (optional yellow) - 1/8 tsp

Seasoning:

  1. Garlic - 5 cloves
  2. Red chillies powder - 1 tsp
  3. Salt - 1 tsp
  4. Asafodita powder (hing) - 1 tsp
  5. Curry leaves - some
  6. Cashews (optional) - one handful
  7. Peanuts (optional) - one handful

Method of preparation:

  1. Add the flours, 1/2 tsp of hing, food color, 1/4 tsp of salt together in a big bowl. Now add 1 cup of water mix it well. The batter should be like dosa batter.
  2. Now heat the oil in a medium flame. Place the boondhi plate above on top of the oil and pour the 2 tables spoons of batter in boondhi plate. Once the batter done from the plate take out the plate from kadai and flip flop the boondhi frequently. Once it changes the true color, oil bubbles are stopped. Take the boondhi out from the oil and put in a bowl.
  3. Now cut the garlic into a thin slices and fry them in the oil. Keep it cool for some time. And then crush them with your palm.
  4. Fry the curry leaves in a oil and keep it ready.
  5. Roast the cashews in ghee and keep it ready. Likewise fry the peanut in oil.
  6. Now in a bowl add the red chillies powder, salt, hing powder and crushed garlic. Mix it well.
  7. Now sprinkle the seasoning powder to the boondhis and add the fried curry leaves, cashews, peanuts. Mix it well.

That's it spicy garlic boondhi is ready.



Friday, September 6, 2013

Kolukattai recipe - Modak recipe - how to make Kozhukattai - Ganesh Chaturthi recipe

Ganesh chaturthi specials at Tanish Kitchen...Let us see how to make kozhukattai.

Ingredients:

  1. Raw rice flour - 1 cup
  2. Bengal gram(kadalai paruppu) - 1/2 cup
  3. Joggery - 3/4 cup
  4. Coconut - 1 cup grated
  5. Cardamom powder - 1/4 tsp
  6. Seasome seeds - 1/4 cup (roast + crushed)
  7. Ghee - 1 tsp
  8. Salt - 1/4 tsp

Rice flour preparation:

You can buy the rice flour from the shop or else you can make it your own. Let us how to make fine rice flour.
  1. Wash the rice thoroughly in the water and soak for at least 1 hour.
  2. Drain the water thoroughly and spread it in a depth for 15 to 20 mins.
  3. Now grind it into a fine powder and sieve it. 
That's it the rice flour is ready for kozhukattai.

Kadali paruppu poornam preparation:

  1. Melt the jaggery in low heat with 2 tsp of water. Filter it and keep aside.
  2. Soak the bengal gram for 1 hour and pressure cook it with some salt and water. Drain the water thoroughly. Grind it with jaggery to a smooth paste. once it is ready, keep it aside.
  3. Heat the pan with spoon of ghee and add ghee grinded paste, grated coconut, cardamom powder, crushed seasome seeds. Cook it until it leaves the sides of the pan. Once it is ready cool it for some time.

Kozhu kattai preparation:

  1. In a bowl and the rice flour, salt and 1 tsp of oil. Now boil the water to the maximum and pour into the rice flour. Stir it well. Make the dough to be rolling ball.
  2. Now make equal sized balls out of dough.
  3. Take one ball and roll it like puri circle shape. Put it in your palm. Now put 2 tsps of kadalai paruppu stuffing in the middle and close it bring all the corners together. This shape is like a modakam.
  4. Put all the stuffed modaks into a greased idli plate and stream for 10 mins. Once switch off the flame, let the kolukattai cool for 5 mins then remove it from the plate.
That's it the yummy kozhukattai is ready.

Sunday, August 18, 2013

How to make mor kulambu - Recipe for mor kulambu - Mor Kuzhambu

Mor kuzhambu is very easy to make when you don't feel like cooking or you are lazy to cook. Now let us see how to make this mor kozhambu in our Tanish Kitchen. Actually it can be made in 2 ways:

Ingredients 1st method:(grinding required)

1 cup 200 grams
It serves 4 people

  1. Sour Butter Milk - 1 cup
  2. Vegetables - as you like (white pumkin, okra(ladies finger), chow chow)
  3. Turmeric Powder - 1/4 tsp
  4. Green chillis - 2 nos
  5. Garlic - 5 cloves

For Seasoning:

  1. Oil - 2 tsp
  2. Mustard seeds - 1/4 tsp
  3. Jeera - 1/4 tsp
  4. Curry or coriander leaves - some
  5. Asafoedita powder - 1/4 tsp
  6. Black pepper(crushed) - 1 tsp
  7. Salt to taste

For grinding:

  1. Coriander seeds - 2 tsp
  2. Red chillies - 2 nos
  3. Raw rice - 1 tsp (soaked)
  4. Toor dal - 1 tsp(soaked)

Method of preparation:

  1. Dry roast the coriander seeds and red chillies together and cool it. In mixi bowl add soaked rice, dal, fried coriander and red chillies. Grind this all together and make like a paste.
  2. In a big bowl add the sour butter milk, turmeric powder, grinded paste, asafoedita powder, salt, boiled vegetables) and mix it together with the use of egg beater.
  3. Heat 2 tsps of oil in a kadai and add mustard seeds. Allow mustard seeds to crackle and then add jeera, curry leaves, green chillies. Fry this for a minute and then add the mixed butter milk. Stir continuously for 3 to 4 mins in a medium flame.
  4. Finally add the crunched garlic, crushed pepper and coriander leaves to the kolambu. Mix it well.
That's it now the delicious and yummy mor kuzhambu is ready.

Masala potato curry and pappad is very good combination for this mor kuzahmbu.

Second Method: (no grinding required)

Ingredients:

  1. Sour Butter Milk - 1 cup
  2. Green chilly - 2 nos
  3. Turmeric Powder - 1/4 tsp
  4. Besan floor / kadalai mavu - 1 tsp
  5. Sambar powder - 1 tsp

For Seasoning:

  1. Oil - 2 tsp
  2. Mustard seeds - 1/4 tsp
  3. Jeera - 1/4 tsp
  4. Curry or coriander leaves - some
  5. Asafoedita powder(hing)- 1/4 tsp
  6. Ginger - 1 inch piece(finally chopped)
  7. Fenu greek seeds - 1/4 tsp
  8. Salt to taste

Method of preparation:

  1. Take a bowl, add sour butter milk, besan flour, sambar powder, turmeric powder, salt and hing.  Mix it well without any lumps.
  2. Heat 2 tsps of oil in a kadai and then add mustard seeds. Allow the seeds to get crackled then add jeera and fenu greek seeds. Saute for a minute and then add chopped ginger, green chillies and curry leaves.
  3. Now keep the flame in low and add butter milk mixture. Stir it continuously. Cook for 5 minutes.
  4. Garnish it with coriander leaves.
Thats it Mor Kuzhambu is ready!!

Monday, August 12, 2013

Sunday, July 28, 2013

How to make Vendakkai Puli Kulambu - Ladies finger kolambu - Recipe for Vendakkai puli kolambu - Okra Tamarind Kolambu - Bendakaya Pulusu

I used to make this kara kolambu often because of this tangy taste. We use this with rice, idli, dosa and chappathis too. Let us the recipe for vendakkai puli kulumbu.

Ingredients:

  1. Ladies finger(okra) - 250 grams
  2. Onion (small size) - 1 cut in square shape
  3. Tomato(medium size) - 3 chopped
  4. Kulambu milaga powder - 2 tsp
  5. Turmeric powdr - 1/4 tsp
  6. Sugar or jaggery - 1 tsp
  7. Tamarind juice(take thick juice) - 2 table spoon
  8. Garlic - 4 nos(cut in length wise)
  9. Asafoedita powder - 1/4 tsp
  10. Salt to taste

For seasoning:

  1. Gingilly oil(seasome oil) - 6 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Curry leaves - some

For grinding:

  1. Coriander seeds - 3 tsp
  2. Red chillies - 5 nos
  3. Black pepper - 1/2 tsp
  4. Jeera - 1/2 tsp
  5. Coconut grated - 5 tsp

Method of preparation:

  1. Dry roast the coriander seeds, red chilies, black pepper, jeera together & cool it.
  2. In a mixi bowl, add the grated coconut & dry roasted ingredients. Grind it together like a paste and keep it aside.
  3. Now wash the ladies finger(okra) in water and cut in one inch length.
  4. Heat 6 tsps of sesame oil in a kadai and add mustard seed. Allow mustard seeds to get pop and then add fenugreek seed.
  5. Once fenugreek seeds got into golden color then add onion. Fry onion for a min and then add chopped tomato. Allow the tomato to get soft and then add the ladies finger(okra)
  6. Fry the okra for a min and then add turmeric powder, kolambu milagai powder, sugar, salt, tamrind juice and grinded paste with a cup of water. Mix it well.
  7. Now allow the mixture to get boiled. If it is so thick  you can add 1/2 cup of water and mix it. Now reduce the flame,add garlic,asafoedita powder. cover the lid and cook for 10 mins in low flames.
  8. Switch off the stove, once the oil came out from the kulambu. Now add the curry leaves and mix it. 
     That's it the yummy vendakkai puli kulumbu is ready!! 

How to make Poondu Kulambu - Recipe for Poondu kulambu - Garlic kuzambhu

Poondu Kulambu is one of the best combination for white rice along with papad/appalam.
If  you are running out of vegetables or got bored to cook regular sambar, you can try this poondu kulambu.
Let us see the recipe for Poondu kulambu:

Ingredients:

  1. Garlic - 3 cloves full (20 nos)
  2. Onion - 1 small size (cut into square shape)
  3. Tomato - 2 nos (medium size)
  4. Tamarind juice(take thick juice) - 4 tsp
  5. Sugar - 2 tsp
  6. Salt to taste 
  7. Asafoedita powder - 1/2 tsp
  8. Turmeric powder - 1/2 tsp
  9. Coriandr powder - 1/2 tsp
  10. Kulambu milakai powder(sambar powder)  - 2 tsp

Note:

Kulambu milagai powder you can get from grocery shops. Aachi or Shakthi brands will be good to use.

For seasoning:

  1. Oil - 5 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seed - 1/4 tsp
  4. Jeera(cumin seeds) - 1/4 tsp
  5. wholeblack pepper - 1/2 tsp
  6. Curry leaves (fresh) - 1 handful 

Method of preparation:

  1. Heat 5 tsp of oil in a pan and add mustard seeds. Allow the seeds to get popped then add the black pepper, jeera, fenugreek seeds. Once the jeera and fenugreek seeds get into golden color then add the onion.
  2. Saute the onion for a minute and then add garlic. Saute the garlic for another minute then add the choped tomato. Saute the tomato until it gets soft.
  3. Now add the coriander and turmeric powder mix it well and cook for a minute. Its time to add tamarind juice, kolambu milakai powder, salt, asafodita, sugar. Mix it well and then add 1 cup of water.
  4. Now reduce the flame and cook for 5 more minutes. Switch the stove once the oil starts coming out of kolambu.
  5. Finally add curry leaves and mix it.

That's it now delicious and awesome poondu koambu is ready to be served. Make sure you have pappad/appalam in the side for this kolambu.

Wednesday, July 24, 2013

How to make Ennai Kathirikai Kuzhambu - Egg plant gravy- Recipe for Ennai Kathirikai Puli Kolambu

This gravy or kolambu is very famous especially in southern India. Some southern districts in Tamil Nadu like Chidambaram, viruthatchalam people make this dish for special occasions like engagement, marriage. This dish is a very good combination for rice, chapatthi, roti and dosa too.

Ingredients:

  1. Small indian eggplant - 6 nos
  2. Onion(small) - 1 cut in square
  3. Tomato(medium) - 2 (chopped)
  4. Tamirind extract juice - 4 tsp
  5. Sugar or jaggery- 2 tsp
  6. Salt per your taste
  7. Fried bengal gram(pottu kadali)  3 tsp

For seasoning:

  1. Black vadagam(optional) - 1 tsp
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafodita powder - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Curry leaves - some
  7. Oil - 4 tsp

For Grinding:

  1. Dhania(coriander seeds) - 2 tsps
  2. Red chillies - 4 nos
  3. Coconut shredded - 5 tsp

 Method of preparation:

  1. Dry roast the dhania and red chillies in a pan and cool it.
  2. Add the shredded coconut, fried bengal gram(pottu kadali) and roasted dhaniya in a mixi bowl and grind it like a paste. Once done keep it aside.
  3. Heat 4 tsps of oil in kadai and add mustard seeds. Allow the seeds to get pop and then add fenugreek seeds. Once fenugreek seeds get into golden color then add onion.
  4. Fry the onion and then add the divided whoe brinjal or egg plant into the pan. Saute the eggplant for 2 or 3 mins and then add chopped tomatoes.
  5. Allow the tomato to get soft and then add tamrind juice, salt, turmeric powder and coconut paste. Add 2 cups of water otherwise kolambu will be thick. Allow this to boil for 2 to 3 minutes in a medium flame.
  6. Now add sugar & asafodita powder into the gravy and mix well. Check the thickness of kolambu, depending on it you can add water.
  7. Now close the lid and cook for 5 mins in a medium flame.
  8. After 5 minutes gravy should be thick and also egg plant will be cooked nicely with the gravy. Oil also come out from gravy. This is the right time to switch off the stove and add curry leaves on the top and serve hot.

Notes:


  • Black vadagam is traditional one used for cooking. In south india, many people will prepare this in home itself. you can also get from grocery stores.
  • If you would like to use black vadagam, you can use them instead of using mustard seeds and fenu greek in step #3.

Sunday, July 7, 2013

How to make Rasam Powder - Rasam powder Recipe - Home made rasam powder

Rasam is traditional south-indian soup made of Tamarind juice as base along with other spices as seasonings. We can make different kind of rasam using lemon, tomato, tamarind, garlic, paruppu(dal), etc.

Ingredients:

1.Coriander(daniya) seeds - 2 cups.
2. Red chillies - 1/4 cup
3. Jeera - 1 cup
4. Black pepper - 3/4 cup
5. Asafodita powder - 2 tsps
6. Toor dal - 1/2 cup
7. Curry Leaves - 1 cup (2 hand full)

Method of preparation:

1. Fry all the ingredients(without asafodita) together until the raw smell goes off. It will take at least 10 mins, do it in a medium flame once it is done, cool it.
2. Now transfer the fried ingredients and asafodita into a mixi bowl and grind it coarsely(don't grind like a powder). Store the powder in a air tight container.

That's it! Rasam powder is ready.


Saturday, July 6, 2013

How to make karuvepilai podi / How to make spicy curry leaves powder / Recipe for curry leaves powder

My mom used to make this podi very often as we are having curry leaves tree in our backyard. This is also good for health.

Ingredients:

1. Curry leaves - 2 cups (tightly packed)
2. Urad dal - 1/4 cup
3. Bengal gram(channa dal or kadalai paruppu) - 1/8 cup
4. Red chillies - 10 nos
5. Asafodita powder - 1 tsp
6. Salt as per your taste
7. Black pepper - 1 tsp

Method of preparation:

  1. Dry roast the curry leaves and keep it aside. ( you can do with microwave or using the non-stick pan)
  2. Dry roast the urad dal, bengal gram, red chillies, black pepper together until the dal turns into golden color. Once it is done transfer this into plate and cool it.
  3. Add red chillies and curry leaves into mixi bowl and grind it for few mins and add dal,asafoedita and salt.
  4. Grind it all together into a coarse powder. (do not grind like a fine powder).
  5. That's it curry leaves powder is ready. Transfer this into air tight container.

We can use this powder for idly, dosa and also rice too with ghee or seasame oil.

Monday, June 3, 2013

Different type of podis or spice powders / Recipe for different podis or spice powder


You will see the recipes of following podis here at Tanish Kitchen:

1. Sambar Powder recipe
2. Rasa Powder recipe
3. Paruppu Podi recipe
4. Idli podi recipe
5. Karuvepilai podi recipe



How to make paruppu podi - Recipe for south-indian paruppu podi

Sometimes it is always boring to eat rice with traditional sambar or rasam. Instead we can try eating rice by mixing with parrupu podi and ghee. If you have fried vegetables along with this combination, nothing can beat it.

Ingredients:

1 cup = 100 grams

1. Toor dal - 1 cup
2. Fried bengal gram (potu kadalai) - 1 cup
3. Red chillies - 12 count
4. Black pepper - 1 tsp
5. Garlic - 10 to 12 cloves
6. Salt to taste
7. Asafoedita powder - 1 tsp
8. Curry leaves - few (optional)

Method of preparation:

1. Roast the toor dal and black pepper together in a medium flame until it gets into golden color. Then add the curry leaves and fry it for a min and cool it.
2. Roast the fried bengal gram(potu kadalai) for 2 to 3 mins in a medium flame and keep it aside.(cool it).
3. Add few drops of oil in a pan and fry the red chillies and garlic for a min and then cool it.
4. In a mixi bowl add garlic, red chillies, asafodita powder, salt. Grind for 2 mins and then add toor dal and fried bengal gram. Grind it coarsely, that's it  delicious parrupu rodi ready. Store it in a air tight container.

Serve this podi with hot steamed white rice and warm ghee.

Tuesday, April 16, 2013

How to make idli podi - Recipe for idly podi - idly milagai podi

Idli is a very simple and healthy breakfast for south-indians community. Instead of having sambar or chutney every time, we can try idly podi with idlis also.

At Tanish Kitchen, we have recipes for different types of idli podis. Those are as below:

1. Dhania Idli milaga podi
2. Sesame seed idli milaga podi
3. Garlic milaga podi
4. Pepper Idli milaga podi

Dhania Idli Milaga Podi

Let us see how to make dhania idli milaga podi:

Ingredients:

1. Urad dal - 1 cup (100 grams)
2. Channa dal (bengal gram) - 1/2 cup (50 grams)
3. Coriander seeds - 4 tsp
4. Red chilli  - 12 nos
5. Curry leaves -1 handfull
6. Asafodita - 1/2 tsp
7. Salt to taste

Method of preparation:

1. Heat the pan and roast urad dal and channa dal together until it turns into golden color. Once it is ready transfer this into a plate and keep it aside.

2. Now in the same pan, add the daniya (coriander seeds) and fry for 2 mins and then add red chillies and curry leaves. Fry it for 2 more minutes. Once it is done just transfer to the plate and cool it.

3. Now in a mixi bowl add the roasted dhania, red chillies, curry leaves and asafoedita powder,grind it for 2min and then add the roasted dal with some salt.Now grind all together for 3 to 4 min.

4. Don't grind the podi like a fine powder. Grind coarsely.

That's it dhania idli milaga podi is ready!!!

The gingelly oil or sesame oil is best for all kind of idli podi.

Sesame seed Idli milaga podi


My mom used to prepare this podi very often when i was a kid back home. I really liked it very much.

Ingredients:

1. Urad dal - 1 cup (100 grams)
2. Chnna dal(bengal gram) - 1/2 cup (50 grams)
3. Sesame seeds(white) - 50 grams
4. Red chilly - 12 nos
5. Curry leaves - 1 handful
6. Asafodita powder - 1/2 tsp
7. Salt to taste

Method of preparation:

1. Heat the pan and roast urad dal and channa dal together until it turns into golden color. Once it is ready transfer this into a plate and keep it aside.
2.  Now in the same pan roast the sesame feeds( don't add any oil) until it gets into golden color.
3. Roast the red chillies and curry leaves for 2 mins in the heated pan and keep it aside. Cool the ingrdients for about 5 mins.
4. Now grind the roasted sesame seeds in a mixi bowl and keep aside.(Grind coarsely)
5. In a mixi bowl, add red chillies, curry leaves. Grind it for 2 mins. And add roasted dal with some salt and Asafodita (hing ) powder.
6. Now grind all together for 3 to 4 mins. Dont grind like a fine powder. Grind coarsely.
7. Now mix the sesame powder and grinded dal powder together well.

That's it sesame seeds Idli milaga podi is ready. Store it in air tight container for longer life.

Garlic Idli Milaga Podi

One of my favorite idli podis is garlic podi.

Ingredients:

1. Urad dal - 1 cup (100 grams)
2. Chnna dal(bengal gram) - 1/2 cup (50 grams)
3. Garlic - 15 cloves
4. Red chilly - 12 nos
5. Asafodita powder - 1/2 tsp
6. Salt to taste

Method of preparation:

1. Heat the pan and roast urad dal and channa dal together until it turns into golden color. Once it is ready transfer this into a plate and keep it aside.
2. now in the same pan, roast the red chillies for 2 mins.
3. Now in a mixi bowl, add red roasted red chillies and grind for a min. And then add chopped garlic and some roasted dal. Grind it together for a min and then add all roasted dal with some salt and Asafodita (hing ) powder.
4. Don't grind like a fine powder. Grind it coarsely.
5. That's it Garlic Idli milagai Podi is ready.

Transfer this into air tight container and enjoy your idly, dosa with this garlic podi.

Pepper Idli Milaga podi

This podi is very standard one as my mom used to make this very often.

Ingredients:

1. Urad dal - 1 cup (100 grams)
2. Chnna dal(bengal gram) - 1/2 cup (50 grams)
3. Black pepper - 2 tsps full
4. Red chillies - 10 to 2 nos
5. Asafodita powder(hing) - 1/2 tsp
6. Salt to taste
7. Curry leaves - 1 handful

Method of preparation:

1. Heat the pan and roast urad dal and channa dal together until it turns into golden color. Once it is ready transfer this into a plate and keep it aside.
2. Now in the same pan, roast black pepper, red chillies and curry leaves together for 2 mins. Once done, cool this off.
3. Now in a mixi bowl add red chillies, grind for a min. And then add roasted dal, curry leaves, black pepper, salt & asafodita powder. Grind it all together.
4. Don't grind like a fine powder. Grind it coarsely.
5. That's it Pepper Idli milagai Podi is ready.

Monday, March 25, 2013

How to make Italian Vegetable Soup - Recipe for Italian Vegetable Soup - Mixed Vegetable Soup

Hi everyone! Welcome to Tanish Kitchen. Today we will see the recipe for italian vegetable soup. I still remember when my hubby took me to Italian restaurant(Olive Garden) for our 3rd anniversary, we ordered vegetable soup. We really liked very much. After that, I tried at my home also every one liked it.

This soup is healthy as we can add pretty much any vegetables along with white beans. Lets us the recipe for the same.

Ingredients: (Serves 4 people) 

Measurement 1 cup = 100 grams
Tsp = Teaspoon

1. White bean (Thattai pairu)- 1 cup
2. Italian seasoning powder - 1 tsp
3. Olive oil or any cooking oil - 1 tsp
4. Shredded parmesan cheese (optional)- 2 tsps
5. Salt as per your taste

 

Vegetables:

1. Cauli Flower(cut in small pieces) - 1 cup
2. Broccoli(cut in small pieces) - 1 cup
3. Carrot  - (chopped) - 1 cup
4. Cellary - 2 sticks
5. Squash (green & yellow) - 1 cup
6. Bell pepper (red, yellow, green) - 1/2 cup


Method of preparation:

1. Soak the white bean for an hour. Transfer the bean into pressure cooker and add some salt. Cook for up to 3 whistles. (don't over cook the bean). Keep this bean boiled water separately.
2. Heat 1 tsp of olive oil in a big pan and add italian seasoning powder. Fry it for 2 seconds then add chopped carrot and cauli flower with some salt.
3. Fry the carrot and cauli flower for a minute, then add broccoli and cellary. Fry this for another minute. Now add 1/2 cup of bean boiled water into vegetables. Cover the lid and cook for 2 minutes.
4. Now open the lid and add squash, bell pepper, boiled beans and cook this all together and allow to boil for a minute.

That's it!!! the yummy and hot italian vegetable soup is ready!!!

Add pepper and shredded cheese before you serve. You can add some breadcrumbs too.

Garlic bread is best combination for this soup.

Sunday, March 24, 2013

How to make Mushroom Fry - Recipe for Mushroom Fry - Pepper Mushroom Fry Recipe


Today we will see how to make pepper mushroom fry. This does not require a lot of time. All of us like mushroom very much, especially kids love them due to chewiness. Mushroom also has a lot of vitamins and minerals.(see below for nutritional facts)  Let us see the recipe for pepper mushroom fry:

Ingredients (serves 2 people):

1. White button mushroom - 250 grams
2. Onion (chopped) - medium 1
3. Turmeric Power - 1/4 tsp
4. Asafoedita - a pinch
5. Black pepper powder - 1/2 tsp

For seasoning:

1. Oil - 1 tsp
2. Mustard seeds - 1/4 tsp
3. Urad dal  1/2 tsp
4. Curry leaves (chopped) - some
5. Coriander leaves (chopped)
6. Salt - per your need

Method of preparation:

1. Wash the mushroom thoroughly in water and cut into small pieces.
2. Sprinkle 1/2 tsp of salt into mushroom and mix it well. Keep it aside for 5 mins.
3. Now heat the frying pan and add salted mushroom. With in a minute mushroom will squeeze the water. Cook the mushroom until the mushroom observes all the water.
4. Once all the water drained from the mushroom, then transfer it into a bowl.
5. Now heat 1 tsp of oil in frying pan and add mustard seeds. Allow mustard seeds to get crackled and then add urad dal. Once urad dal gets into golden color, add chopped onion.
6. Fry the onion for about 2 mins then add turmeric and asafodita powder. Mix it together with onion.
7. Now add the mushroom into onion and fry it for 2 mins. Finally add pepper powder, curry and coriander leaves. Mix it well together. Fry for another minute.

That's it!!!  yummy and spicy pepper mushroom fry is ready!!!

Pepper mushroom fry is very good combination for all variety rice.

Nutritional value of Mushrooms: 

The nutritional value of mushrooms is greater than one may think! More than just a condiment for salads, they're actually one of the healthier foods that you can eat.

Mushrooms are low in calories, high in fiber, and contain many important vitamins and minerals. Some also have medicinal properties such as complex carbohydrates that strengthen the immune system.

Friday, March 22, 2013

How to make Masala Vada - How to make Paruppu Vada - Recipe for South-Indian Masala Vada


Masala vada was one of my favorite snacks in my childhood and it is still my favorite. My mom used to make this vada often. I learnt how to make masala vada from her.

Ingredients: (serves 2 people)

Measurement (1 cup = 100grams)
1. Spilt bengal gram - 2 cups (200 grams)
2. Red chillies - 4 nos
3. Onion (medium) - 1 chopped
4. Curry and coriander leaves
5. Salt as per your taste
6. Oil to fry

For Seasoning

1. Garlic - 4 cloves (singles)
2. Ginger - small pieces (amla size)
3. Fennel seeds - 1/2 tsp
4. Cloves - (kirambu) - 2 nos
5. Cinnamon - a tiny piece

Method of preparation

1. Wash the bengal gram thoroughly in the water and soak for at least 90 mins.(1 and half hour)
2. Once the bengal gram soaked fully in the water, then drain the water. Take half handful of soaked gram seperately.
3. Transfer the remaining gram into the mixi bowl and add all masala seasoning and red chillies. Grind it together in the mixi (don't grind like a paste)
4. Take a big bowl or besan, add chopped onion, curry, coriander leaves, grinded bengal grams, some salt and ungrinded soaked bengal gram(we took before grinding). Mix it all together and make it like a small ball.
5. Now let us see vada making preparation. Now heat the oil in a pan. Keep one small ball into your left palm and press it with your right palm and put it in the oil. This vada will take some time to cook so you have to just keep turning the vada frequently. Once it turns the color like orange, then take it off from the oil.

That's it yummy masala vada is ready now.

The coconut chutney is best combination for this vada.

Notes:

When you are grinding the gram, first grind the seasoning and then add the gram. Then only the seasonings will grind properly.



Monday, February 18, 2013

How to make Semiya Biryani - Recipe for Semiya Biryani - Vermicelli Biryani Recipe

We usually make upma/kichadi or pasayam using Semiya(vermicelli). But you can also make biryani. Let us see how to make this wonderful biryani.

Main ingredients: (it serves 3 people)


Roasted Semiya(vermicili) - 2 cups (200 grams)

Ingredients:

1. Onion (small) - 1 (cut in lengthwise)
2. Green chilli (adjusts as per your spicy needs) - 3 nos
3. Carrot (50 grams)  - 1 (chopped)
4. Beans (50 g) - 1 handful
5. Peas (50 g) - 1 cup
6. Cauliflower - 1 handful (cut in small pieces)
7. Potato (small) -1 (chopped)
8. Tomato(medium) - 1 (chopped)

For seasoning

1. Oil - 3 tsp
2. Ghee - 1 tsp
3. Whole gharam masala - cloves, cardamom, bay leaves & cinnamon sticks
4. Ginger garlic paste - 1/2 tsp
4. Turmeric - 1/8 tsp
5. Mint - 1 handful
6. Coriander leaves - some
7. Salt -as per your taste

Method of preparation

1. Take pan, heat 1 tsp of ghee. Fry semiya until it turns into golden brown color. Once it is ready just keep it aside.
2. Heat 3 tsps of oil in a non-stick kadai and add whole garam masala. Allow the masala to get fried in the oil and add onion and green chilli. Fry the onion for a minute.
3. Now add mint leaves and ginger garlic paste. Fry this until raw smell goes off.
4. Add turmeric and tomato into the kadai. Fry the tomato until it gets soft. Once it is done, add choped beans and carrots. Fry this for 2 min and then add potato&peas.(dont add the cauliflower because it will be over cooked so fry it separately with some salt & add it when you are going to serve)




5. Fry the vegetables together for 1 min and then add 3 cups of water(300 grams). Here I added 2 cups of water &1 cup of coconut milk insted of 3 cups of water. Because coconut milk will give good taste, you can do without coconut milk also.



6. Add roasted semiya when the water gets boiled. Now add the coriander leaves and mix it well. Cover the kadai with lid and reduce the flame into low level. It will take 15 mins to cook. Don't open kadai after 15 mins. Just turn off the stove and wait for another 10 mins to settle down. Now open the kadai. Mix it gently.


That's it the yummy semiya biryani is ready !!!!

Note:
1.If you like more masala taste then you can add pinch of garam masala during frying vegetables.
2.If you want you can add  some roasted cashews to the biriyani.
3. For 1 cup semiya the water proportion is 1 and half cup. (1 cup = 100 grams)












Wednesday, February 13, 2013

How to make Spicy Mushroom Manchurian - Recipe for Spicy Mushroom Manchurian


Hi, Welcome to Tanish Kitchen...Today we will see how to make spicy mushroom manchurian. I made this yesterday as weather was bit cold. I wanted to make a bit spicy snack. So I prepared this. This came out really well. My kids and spouse liked very much.

Ingredients: (serves 2 adults)

1. Mushroom - 250 grams
2. All purpose flour(maida) - 100 grams
3. Oil - 1/2 litre

For Marinating:

1. Ginger garlic  paste - 1 tsp
2. Turmeric - 1/2 tsp
3. Chilli powder - 1 tsp
4. Salt - 1/2 tsp (as per your taste)

For seasoning:

1. Onion (small) - 1/2 cut in lengthwise
2. Green bell pepper (small) - 1/2 cut in lengh wise
3. Maggi hot & sweet sauce - 1 tsp
4. Ketchup sauce - 1 1/2 tsp
5. Garlic (chopped) - 2 cloves
6. Coriander leaves - some

Method of preparation:

1. Wash the mushroom thoroughly in the water and cut the mushroom like big cubes.
2. In a big bowl add all marinating ingredients with water and mix it well with mushroom. Soak the mixture for at least 30 mins.
3. After 30 mins, add all purpose flour to the mushroom mixture and mix it well. Don't add any water because salt will make the mushroom to get moisture. That moisture is enough to get the all purpose flour mixed with the mushroom.
4. Now heat the oil in the pan and deep fry the mushroom. Once its ready keep it aside.
5. Heat 2 tsps of oil in a medium size pan, add the onion and and fry for a minute and then add the chopped garlic and green bell pepper. Fry for another minute and then add the fried mushroom and sauces. Now mix it well together. Finally add the chopped coriander leaves. That's it yummy mushroom manchurian is ready.












Sunday, January 13, 2013

How to make sorakaya Dosa (bottle gourd) - Recipe for south indian bottle gourd dosa

Our dosa specials continues at Tanish Kitchen. Last time we saw how to make cabbage dosa..Today we will see how to make Bottle gourd dosa. It is pretty much similar, the only difference is you need to add coriander seeds for bottle gourd dosa batter preparation.

Batter Ingredients:

(1 cup = 100 grams)

1. Idly rice - 1 cup
2. Sona masoori(raw) rice - 1 cup
3. Bottle gourd  - 1 cup (chopped)
4. Red chillis - 4 nos
5. Asafodita powder - 1/4 tsp
6. Coriander seeds - 2 tsp
7. Salt as per taste


Seasoning

1. Onion (medium) - 1 chopped
2. Curry and coriander leaves - 1 handful

Method of preparation

1. Wash both rice together in the water and soak for 2 hours. 
2. Grind the rice with red chilli, asafoedita(zing), salt, coriander seeds in the grinder. Don't grind the batter too nice and soft.
3. Crush the bottle gourd with use of mixi .
4. Add crushed bottle gourd into the grinder when the rice batter is halfly grinded.
5. Grind the batter 5 more mins after adding the bottle gourd. That's it batter is ready now.
6. Now transfer the batter into big bowl or besan, add chopped onion, curry and coriander leaves. Mix it well.
7. If the batter is thick then add 1 or 2 cups water. If you like thin and crispy dosa, the batter should be watery. If you like thick dosa like aadai then one cup of water is enough.
8. Heat the dosa pan in a mediam flame and do dosa as you like. Usually this dosa take more time to cook than the ordinary dosa. Also you need to cook both sides.


How to make south-indian Tomato Dosa - Recipe for south-indian spicy tomato dosa

Hi All, Wish you all a very happy pongal/makar sankranti from Tanish Kitchen..


Our dosa specials continues..Last time we saw how to make cabbage dosa..Today we will see how to make tomato dosa. It is pretty much the similar only difference you need to add coriander seeds for tomato dosa batter preparation.

Batter Ingredients:

(1 cup = 100 grams)

1. Idly rice - 1 cup
2. Sona masoori(raw) rice - 1 cup
3. Tomato - 3 nos (medium size)
4. Red chillis - 4 nos
5. Asafodita powder - 1/4 tsp
6. Salt as per taste
7. Coriander seeds - 2 tsp

Seasoning

1. Onion (medium) - 1 chopped
2. Curry and coriander leaves - 1 handful

Method of preparation

1. Wash both rice together in the water and soak for 2 hours. 
2. Grind the rice with red chilli, asafoedita(zing), salt, coriander seeds in the grinder. Don't grind the batter too nice and soft.
3. Crush the tomato with use of mixi .
4. Add crushed tomato into the grinder when the rice batter is halfly grinded.
5. Grind the batter 5 more mins after adding the tomato. That's it batter is ready now.
6. Now transfer the batter into big bowl or besan, add chopped onion, curry and coriander leaves. Mix it well.
7. If the batter is thick then add 1 or 2 cups water. If you like thin and crispy dosa, the batter should be watery. If you like thick dosa like aadai then one cup of water is enough.
8. Heat the dosa pan in a mediam flame and do dosa as you like. Usually this dosa take more time to cook than the ordinary dosa. Also you need to cook both sides.

Thursday, January 10, 2013

How to make Cabbage Dosa - Recipe for South-Indian Cabbage Dosa

Cabbage dosa is a different type of dosa but it can be made easily and quickly. It is healthy as cabbage is an excellent source of natural antioxidant, Vitamin C and Vitamin K. This dosa is my mom's one of favorite dosas. Today let us see how to make this dosa:

Batter Ingredients:

(1 cup - 100 grams)


1. Idly Rice - 1 cup
2. Sona masoori rice(raw rice) - 1 cup
3. Cabbage (chopped) - 2 cups (200 grams)
4. Red chili - 5 nos
5. Asafoedita powder(zing) - 1/4 tsp
6. Salt as per your taste.

Seasoning

1. Onion (medium) - 1 (chopped)
2. Curry & coriander leaves - 1 handful (chopped)


Method of preparation

1. Wash both rice together in the water and soak for 2 hours. 
2. Grind the rice with red chilli, asafoedita(zing), salt in the grinder. Don't grind the batter too nice and soft.
3. Crush the cabbage with use of mixi .
4. Add crushed cabbage into the grinder when the rice batter is halfly grinded.
5. Grind the batter 5 more mins after adding the cabbage. That's it batter is ready now.
6. Now transfer the batter into big bowl or besan, add chopped onion, curry and coriander leaves. Mix it well.
7. If the batter is thick then add 1 or 2 cups water. If you like thin and crispy dosa, the batter should be watery. If you like thick dosa like aadai then one cup of water is enough.
8. Heat the dosa pan in a mediam flame and do dosa as you like. Usually this dosa take more time to cook than the ordinary dosa. Also you need to cook both sides.























Coconut chutney and sambar is the best combination for cabbage dosa.

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