Thursday, 17 November 2016

Gobi 65 - Cripsy Cauliflower Fry

Gobi 65 - Crispy Cauliflower Fry, this is one of the famous dish all over India. Basically, the idea of this recipe is derived from the most popular recipe Chicken 65. I believe almost everyone love crispy fries especially kids love these recipes. We can serve this as a starter or snack or side dish. There are various versions of recipe for making this dish, the one I am sharing here is my own preparation. I am not sure, may be, someone might have already tried this recipe! I just think its my own recipe 😉.


Gobi 65 - Cripsy Cauliflower Fry

Preparation Time : 15 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Cauliflower - 1 No.
Ginger Garlic Paste - 1 tsp.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1.5 tsp.
Kashmiri Chili Powder - 2 tsp.
Garam Masala Powder - 1 tsp.
Lemon - 1 No.
Rice Flour - 2 tbsp.
Corn Flour - 2 tbsp.
Maida / All purpose flour - 1 tbsp.
Oil for deep frying
Salt to taste


Method
1. Cut the cauliflower into medium sized florets. Boil water in a pan and add little salt and turmeric powder. Add the cauliflower florets and allow it to boil for just 2 minutes. Switch off the flame.
2. Drain the water from cauliflower florets and keep it separately. Take a mixing bowl and add all the masalas  such as ginger garlic paste, turmeric power, chilli powder, kashmiri chilli powder, garam masala powder and salt. Squeeze the juice of one lemon to it.
3. Mix everything well to make a thick paste.
4. Now add all purpose flour, rice flour and corn flour to the masala paste and mix well. Sprinkle little water while mixing to make a thick paste.
5. Add the parboiled cauliflower florets to the masala and mix it well such the masala is well coated on the florets. Marinate for about 15 minute.
6. Heat oil in a pan for deep frying the florets. Drop the florets carefully one by one into the hot oil. Fry till it is crisp in medium flame. Drain the florets from oil and transfer to a paper towel to absorb excess oil.

Yummy Crispy Gobi 65 is ready to serve. Serve it as a side dish for your meals or enjoy as a snack for your tea time 😊


Health Benefits of Cauliflower
  • Low in calories and fat free.
  • Rich in Fiber.
  • Reduces the risk of Stroke.
  • Prevents Cancer.
  • Boosts immune system and energy levels.
  • Maintains good cardiovascular health.
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Wednesday, 16 November 2016

Chow Chow Pachadi

Chow Chow Pachadi, this is one of the famous Kerala recipe prepared during Onam festival. This dish is a part of Onam Sadhya Menu among various other pachadis served. I love this recipe. I remember reading this recipe in some magazine and made a note of it. This recipe can be made very easily when you have the coconut milk ready in hand. We are going to use only the thin milk that is second or third extracted milk. So you can use the first milk for some other recipes like Payasam, Appam, Fish Curry etc.


Chow Chow Pachadi

Preparation Time : 15 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Chow Chow - 1 No.
Curd - Half Cup.
Green Chilli - 1 or 2 No.
Thin Coconut Milk - 1 Cup
Salt to taste

To Grind
Grated Coconut - 3 tbsp.
Shallots - 2 No.
Cumin Seeds - 1/4 tsp.

To Temper
Coconut Oil - 1 tbsp.
Mustard Seeds - 1/4 tsp.
Curry Leaves - 2 Sprigs.
Dried Red Chilli - 2 No.


Method
1. Keep all the ingredients ready to make Chow Chow Pachadi.
a. Cut the chow chow into medium sized cubes.
b. Slit the green chillies.
c. Prepare the thin coconut milk.
Put the chopped chow chow and green chillies in a pan and add the coconut milk to it.
2. Bring this mix to boil. Add required salt while it is cooking.
3. Cook till the chow chow become tender. Take a blender and blend the ingredients mentioned under 'To Grind'. Add this coconut mix to the pachadi and mix it well.
4. Take the curd in a bowl and whisk it till smooth. When the vegetable is well cooked and the water almost dries up, switch off the flame and allow it to cool to room temperature. Once cooled, add the whisked curd and mix them well.
5. Temper it with the ingredients mentioned under 'To Temper' section.

Tasty Chow Chow Pachadi is ready to be served.


Health Benefits of Chow Chow
  • Maintains good heart health.
  • Helps to prevent Cancer.
  • Keeps the thyroid healthy.
  • Helps to prevent bone loss.
  • Helps in preventing constipation.
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Tuesday, 15 November 2016

Mathi Meen Kuzhambu - Mathi Fish Curry

Mathi Meen Kuzhambu - Mathi Fish Curry, this curry is common is houses who buy mathi fish. Generally people avoid buying this fish due to its strong smell. But the fact is, when compared to other fishes this fish has more health benefits. Mostly, smaller fish have more health benefits than the big fishes. The recipes that I have shared here is a very common recipe which we usually do at our home using the ingredients readily available at our kitchen.


Mathi Meen Kuzhambu - Mathi Fish Curry

Preparation Time : 30 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Mathi Fish - 500 gm
Shallots - 20 to 25 No.
Tomato - 2 No.
Tamarind - small gooseberry size Garlic - 10 Cloves
Green Chilli - 2 No.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/4 tsp.
Fenugreek Seeds - 1/4 tsp.
Gingelly Oil - 2 tbsp.
Chopped Coriander Leaves - 2 tbsp.
Salt to taste

To Grind
Grated Coconut - 1/2 Cup.
Shallots - 4 No.
Cumin Seeds - 1/2 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1 tbsp.


Method
1. Keep all the ingredients ready to make Mathi Meen Kuzhambu - Mathi Fish Curry.
a. Clean and wash the fish thoroughly.
b. Peel and chop the shallots and garlic.
c. Grate the coconut.
d. Soak the tamarind in warm water for about 15 minutes and extract its pulp.
e. Roughly chop the tomatoes. (Note: I have missed to take this picture 😖)
2. Add the grated coconut, red chilli powder and coriander powder to a mixer jar. Grind it into coarse paste using little water. Add cumin seeds and shallots and grind it further to make a smooth paste.
3. Heat oil in a pan, add mustard seeds and fenugreek seeds. When the mustard seeds splutter, add in the chopped shallots, curry leaves, green chillies and garlic cloves. Saute till the onion turns transparent. Then, add the tomatoes and slat.
4. Saute till the tomato turns soft. now ad the turmeric powder and saute till the tomato becomes mushy.
5. Add the tamarind extract and little water and bring to boil. Once it is well boiled and raw smell of tamarind of goes off, add the ground coconut paste and mix well. Allow it to cook till the raw smell of masala vanish.
6. Add in the fishes and cook till the fishes are cooked. It will hardly take 7 to 10 minutes for them to cook. Once done, add the chopped coriander leaves and switch off the flame.

Tasty Mathi Meen Kuzhambu - Mathi Fish Curry is ready to serve. It will taste delicious with hot steamed rice.


Health Benefits of Fish
  • As all know Fishes are rich in Omega-3 Fatty Acid.
  • Fishes helps in promoting Skin and Hair health.
  • Fishes improves memory.
  • Boosts immune system and energy levels
  • Builds strong bones
Read More...
Wednesday, 2 November 2016

Maravalli Kizhangu Puttu - Sweet Tapioca Puttu

Maravalli Kizhangu Puttu - Sweet Tapioca Puttu, this is one of the unique dish which my mom makes. Usually we make puttu using rice flour, ragi flour, maida etc... But this dish will be a different one from the usual puttu. We can eat this as a snack or sweet too. This will taste wonderful when it is cooked with coconut and mixed with sugar and cardamom. This dish can be made very easily with minimum ingredients. 


Maravalli Kizhangu Puttu - Sweet Tapioca Puttu

Preparation Time : 15 Minutes | Cooking Time : 15 Minutes | Serves : 3

Ingredients

Maravalli Kizhangu/Tapioca - 2 No.
Grated Coconut - Half Cup
Sugar - According to taste
Cardamom - 3 to 4 No.


Method
1. Keep all the ingredients ready to make Maravalli Kizhangu Puttu.
a. Remove the skin of tapioca and grate them.
b. Grate the coconut and keep them ready.
2. Take the idli plates and spread some grated coconut in each mold. Then put the grated tapioca over the grated coconut in each mold.
3. Stack the idli plates and place it inside the idli maker and steam it for 15 minutes.
4. Transfer the cooked tapioca into a big bowl. Add some more grated coconut, sugar and cardamom powder. Mix it well.

Maravalli Kizhangu Puttu - Sweet Tapioca Puttu is ready to be served :)


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Friday, 21 October 2016

Erode Mushroom Fry

Erode Mushroom Fry, I am not sure if someone have tried this recipe before. The idea behind this recipe is Erode Chicken curry, also called as Pallipalayam chicken. I just followed the same recipe using button mushrooms and it came out well too. So, thought of sharing the recipe here. This dish is really very easy to prepare with very few ingredients. The only time consuming job would be cleaning the mushroom, other than that this is one of the simple dish to make.


Erode Mushroom Fry

Preparation Time : 20 Minutes | Cooking Time : 15 Minutes | Serves : 3

Ingredients
Button Mushroom - 1 Packet
Shallots - 50 gm.
Dry Red Chilli - 5 No.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1/4 tsp.
Grated Coconut - 3 tbsp.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Erode Mushroom Fry.
a. Clean and wash the mushrooms. Cut each mushroom to 4 pieces.
b. Peel, wash and slice the shallots.
c. Cut the dried red chillies to 1 inch piece(appox.)
2. Heat oil in a pan, add the curry leaves and dried red chillies. Saute for few seconds, make sure the chillies are not burnt.
3. Add in the shallots and saute till it turns translucent. Add salt and turmeric powder and mix well.
4. Add the red chilli powder and mix well. Saute the onion till the masala smell goes off.
5. Add the mushroom pieces and mix well. As you cook, the mushroom will start to ooze out some water. So no need to add water while cooking. Cook till the mushrooms are well cooked and the water dries up.
6. Add the grated coconut and mix well. Once the mushroom becomes dry, switch off the flame.

Erode Mushroom Fry is ready to serve. Serve as an accompaniment with any rice items or roti items.


Health Benefits of Mushroom
  1. Lowers bad cholesterol level in blood.
  2. Rich in anti-oxidants.
  3. Improves bone health.
  4. Boosts the immune system.
  5. Low in calories
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Thursday, 20 October 2016

Murungai Poo Rasam

Murungai Poo Rasam, few of you might feel little different when I say rasam using murungai poo(drumstick flower). But the preparation method is pretty same as we do paruppu rasam at our home. The only difference is that we are going to add the murungai poo to it finally. You might think what is the big difference in adding this drumstick flower to rasam. But believe me, the flavor and taste makes the difference. 


Murungai poo is good for health, so we are adding it as part of our cooking. I know, we don't get this flower easily in markets. But, in Tamil Nadu, I have seen in many houses they grow drumstick tree in their garden. If you get to know someone like that, you can request them for some flowers. Give this recipe a try. Hope you like it!


Murungai Poo Rasam

Preparation Time : 5 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Murungai Poo / Drumstick Flower - a fist full
Toor Dal - 2 tbsp.
Tomato - 1 No. Tamarind - 2 inch piece
Shallots - 2 to 3 No.
Dry Red Chilli - 1 No.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Rasam Powder - 1 tsp.
Mustard Seeds - 1/4 tsp.
Fenugreek Seeds - a pinch
Gingelly Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Murungai Poo Rasam.
a. Cook the toor dal along with quarter teaspoon of turmeric powder and a pinch of asafoetida.
b. Soak the tamarind in warm water for 10 minutes and prepare the tamarind extract.
2. Crush the tomato using your hand and add it to a pan. Add the tamarind extract to the pan with crushed tomato. Add in the rasam powder and salt. Mix it well. Now bring this mixture to boil.
3. When the tomato and tamarind extract starts to boil, add in the cooked dal along with the water. Allow it to boil. In the mean time, heat few drops of oil in a pan and add the murungai poo / drumstick flowers. saute it for few seconds.
4. Now add the fried flower to the boiling rasam and stir it. Heat oil in a pan and add the mustard seeds. When the mustard seeds splutter, add the fenugreek seeds, shallots, curry leaves and dry red chilli. Saute till the onion turns soft.
5. Add the tempering to the rasam and mix well.
Healthy and tasty Murungai Poo Rasam is ready to serve. Serve it with hot steamed rice and aplam / vathal.


Health Benefits of Murungai Poo
  1. Murungai Poo is excellent source of Protein and Vitamins.
  2. Helps in developing the immune system.
  3. Good for reproductive system.
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Tuesday, 18 October 2016

Ginger Garlic Paste

Ginger Garlic Paste, this is one of the common ingredient that we use in our day to day cooking. Mostly many people get the ready made paste from stores. But making at home fresh is always the best one. When we make it fresh it will give a good aroma and taste. If you cannot prepare it fresh every day, you can prepare and store it in refrigerator for a week. So, here I am sharing the recipe to make ginger garlic paste for storing it in refrigerator.


Ginger Garlic Paste

Preparation Time:20 mins | Making Time : 5 mins | Yields: 1 Cup

Ingredients
Ginger - 100 gm
Garlic - 200 gm
Vinegar - 1 to 2 tsp

Method
1. Peel and wash the ginger and garlic.
2. Add ginger and garlic to a blender. Note: Chop the ginger before adding to the blender.
3. First grind ginger and garlic to a coarse paste without adding any water.
4. Now add, vinegar little by little and grind the ginger, garlic to a smooth paste.

Thats it! We made the ginger garlic paste at home in just few steps. Save it in an air tight container and store it refrigerator.


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