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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Thursday, 6 October 2016

Kerala Style Prawn Masala

Kerala Style Prawn Masala, this is one of the simple prawn masala. Generally, cooking prawn is an easy job as it will not take much time to cook. This recipe will not be too spicy or too bland. Usually, for this recipe, they use only green chilies and no chilli powder. But I have modified the recipe a little as my husband wanted the prawns little spicy this time. So, the version I showed in this recipe will be little spicy. Adjust the spice level according to your preference when you make it.


Kerala Style Prawn Masala

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

Ingredients

Prawns - 1/2 Kg.
Onion - 2 No.
Green Chilli - 3 No.
Ginger Garlic Paste - 1 tsp.
Tamarind Extract - 1/4 Cup
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chilli Powder - 3/4 tsp.
Coriander Powder - 3/4 tsp.
Garam Masala Powder - 1/2 tsp.
Chopped Coriander Leaves - 1 tbsp.
Oil - 2 tbsp.
Salt to taste

Method
1.  Keep all the ingredients ready to make Kerala Style Prawn Masala
a. Clean, de-vein and wash the prawns nicely.

b. Thinly slice the onions and slit the green chilies.
c. Soak the tamarind in warm water for 15 minutes and prepare the tamarind extract.
2. Take a pan, add cleaned prawns, tamarind extract, half a teaspoon of ginger garlic paste, curry leaves, turmeric powder and slat. Bring this mixture to boil.
3. As soon as the prawn started to cook, it will ooze out more water. Just cook till the prawns are done. Once the prawns are cooked, drain the prawns from excess water and keep it aside. Do not waste the left over water. We will use it for preparing masala.
4. Heat oil in a pan, add sliced onion and green chillies. Saute till the onion turns transparent.
5. Add the remaining ginger garlic paste and saute till the raw smell goes off. Now add the left over tamarind water you reserved for making masala.
6. Mix well and cook till half of the water evaporates. Add in all the masala powders like turmeric powder, chilli powder, coriander powder, garam masala and salt. Mix it well and cook till the raw smell of the masalas vanish. Once the masala become thick, add the cooked prawns.
7. Mix well and saute the prawns in the masala for about 5 minutes on low flame. When done, add the chopped coriander leaves and mix well.

Spicy Kerala Style Prawn Masala is ready to serve. Goes well with rice and chapati.


Note
  1. The quantity of prawns (1/2 Kg.) mentioned in the recipe is before cleaning. After cleaning, definitely, the quantity will reduce.
  2. I have made this masala little spicy. You can adjust the spice level according to your taste. You can use only green chillies and avoid chilli powder or add less chilli powder.
Health Benefits of Prawns
  1. Prawns are rich source of calcium and thus it helps in maintaining healthy bones.
  2. Helps in lowering bad cholesterol and aids in maintain our body weight.
  3. It is one of the rich source of omega 3 fatty acids which is good for heart health.
  4. Proteins in prawns provides good body growth and development.
Read More...
Tuesday, 4 October 2016

Bitter gourd Stir Fry - Karela Stir Fry

Bitter gourd Stir Fry - Karela Stir Fry, this is another bitter gourd recipe I do at home often. This is very simple recipe which does not require much ingredients to make. This dish will not be too bitter as we soak the bitter gourd in water along with salt. Also, we add tamarind extract which will reduce the bitterness little more.  This will go well with any rice varieties.
Click this link to view other Bitter Gourd Recipes.


Bitter Gourd Stir Fry - Karela Stir Fry

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

Ingredients
Bitter Gourd / Karela - 4 No.
Tamarind Extract- 1/4 Cup
Turmeric Powder - 1/4 tsp.
Sambar Powder - 2 tsp.
Grated Coconut - 1 tbsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/2 tsp.
Oil - 1.5 tbsp.
Salt to taste

Method
1. Slice the bitter gourd into circles and remove the seeds in the centre. Add some salt and mix it well.
2. Add water to soak the bitter gourd. Let it soak for about 20 minutes. After 20 minutes, drain water and squeeze the bitter gourd gently to remove the drain the water completely.
3. Heat oil in a pan, add mustard seeds and urad dal. When urad dal starts to brown, add the bitter gourd.
4. Mix well and spread the bitter gourd around the pan and cook on low flame till it becomes tender. Stir it frequently to avoid getting burnt. Once it becomes tender, add the tamarind extract.
5. Let the bitter gourd cook in the tamarind extract. Add turmeric powder and salt. Mix it well.
6. Once the bitter gourd is cooked 3/4th and the tamarind extract dries up, add the sambar powder and mix it well.
7.  Now reduce the flame to low and cook till the bitter gourd is nicely fried and becomes dry. Add the grated coconut.
8. Add the coconut and mix it well. Switch off the flame when the bitter gourd is fried well.
Easy and simple Bitter gourd Stir Fry - Karela Stir Fry is ready to serve.


Health Benefits of Bitter Gourd
  • Helps to boost the immune system
  • Helps to treat diabetes
  • Keeps the skin healthy
  • Contains anti-cancer properties
Read More...
Monday, 3 October 2016

Tomato Rice - Thakkali Sadam - Method 2

Tomato Rice - Thakkali Sadam, this is one of the easy recipes to make in the morning to pack lunch. This is not the basic method in which the tomato rice is prepared. I have made a slight variation to the regular tomato rice that we make. Refer the link Simple Tomato Rice to view the usual tomato rice recipe. I have added curd and few masala powders to this recipe to make it little different. We can also make tomato rice similar to biriyani. I will post that recipe too next time when I make it.


Tomato Rice

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

Ingredients
Steamed Rice - As required
Tomato - 2 No.
Onion - 1 No.
Ginger Garlic Paste - 1/2 tsp. Green Chilli - 1 No.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1/2 tsp.
Coriander Powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Curd - 1 tbsp.
Lemon - 1/2
Chopped Coriander Leaves - 1 tbsp.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make tomato rice.
a. Finely chop the onion and green chilli.
b. Finely chop the tomatoes.
c. Keep the ginger garlic paste ready.
2. Heat oil in a pan and add chopped onions, green chilli and curry leaves. Saute till the onion turns transparent. Add ginger garlic paste and saute till the raw smell goes off.
3. Add chopped tomatoes and saute till the tomatoes become soft. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
4. Mix well and cook till the tomato mix becomes mushy. Add the curd and mix well. Keep cooking till all the water dries up and the mix becomes thick. At last, squeeze the juice of half a lemon and mix well and switch off the flame.
5. Add chopped coriander leaves and mix well.
6. Take steamed rice in a bowl, add the required amount of tomato mix and mix it well.

Tomato rice - Thakkali Sadam is ready to serve. Serve with aplam or any fries.


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