Mahi's Kitchen

Tuesday, November 6, 2018

Diwali Wishes!

Wish you All a Very Happy Diwali!! 
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Wednesday, October 3, 2018

Brinjal fry / Eggplant fry

Ingredients
Big Eggplant - 1
Chilly powder -1teaspoon
Coriander powder- 2 teaspoons
Turmeric powder -1/4teaspoon
Sambar powder-1teaspoon
Sesame seeds -1 teaspoon
Besan/Kadalaimaavu -2tablespoons
Salt
Oil

Method
Wash, pat dry and cut the brinjal into thick roundels.
Mix the spice powders with besan.
Dip the brinjal pieces in the spice powder on both sides. Take care the powder coats well on both sides. Arrange them in a wide plate and keep it aside for 45 minutes to an hour.
Heat 2 tablespoons of oil in a pan, slowly shallow fry the brinjals on both sides. Crispy and yummy brinjal fry is ready to serve. Tastes good with Sambar rice, rasam rice.

Recipe Inspiration - Here..thank you Mullai 

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Saturday, August 18, 2018

Aaloo Paneer Paratha

Ingredients
Whole wheat flour - 2cups
Boiled potato (medium size )-1
Grated Paneer -1/2cup 
Chilli powder-1teaspoon 
Cumin powder-1/2teaspoon 
Garam Masala powder -1/2teaspoon 
Curd- 2 tablespoons 
Turmeric powder-1/4teaspoon
Salt
Water 
Oil /Ghee 

Method 
Mash the boiled potato..combine it with grated paneer, curd, spice powders and salt. 
Mix the whole wheat flour, add enough water and make a dough. Smear it with a teaspoon of oil, cover it with wet cloth and let it rest for 30 minutes to one hour. 

 Make lemon sized balls, roll them into circles, add few drops of ghee, gather it again to balls (this step is purely optional) Flatten them as round disks.
Put them on griddle, drizzle oil/ghee and make the parathas.
 Serve hot with plain curd or pickles.

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Thursday, July 26, 2018

Little Millet Pongal / Saamai Pongal

After more than an year, I am trying to get hold of my blogs again!! ...to start with, a quick and yummy meal. :)

Ingredients 
Little millet / Saamai - 1/2cup
Yellow Moong dal / Paasi paruppu - Little less than 1/2cup
Crushed cumin seeds -1teaspoon
crushed pepper corns - 1teaspoon
Chopped ginger - 2teaspoons
Ghee - 2 teaspoons
Few curry leaves
Hing/Asafoetida - 1/4teaspoon

Method 
Wash and soak the little millet and moong dal to gather for 30 minutes.
In a pressure cooker, add the soaked millet and dal (without water) and add 2.5 cups of water and half cup of milk.
Add in the crushed cumin-pepper, ginger, curry leaves, ghee, hing along with enough salt.
Close the cooker and cook for 4 to 5 whistles. Let pressure settle down, open the cooker, add ghee roasted cashews (optional, i didn't add) and serve hot with your favorite side dishes like chutney, gothsu or sambar.

Reference : HERE
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Monday, May 8, 2017

Quinoa Vegetable Kichadi

Its always a pleasure to cook, click and compose a post for my blog. As I had another bigger pleasure  which needs almost all my attention in the first week of February, this space was quiet and inactive for quiet some time!! :) 

 Yup..we are blessed with our second darling Daughter in February. :) :D 

I am trying to bounce back to the old routine, which has been not so easy or not easy as I thought!! Meanwhile, here is a quick fix from my kitchen to yours. Quinoa vegetable kichadi! 

Ingredients 
Quinoa -1 cup
Moong dal - Little less than 1/2cup 
Water - 3 cups
Vegetables - 1 cup (Carrot, beans, potato, peas, color capsicums, cubed in equal size) 
Onion -1(medium size)
Tomato -1 
Green chilly - 3 (adjust to your spice level) 
Turmeric powder - 1/4teaspoon
Cinnamon stick - 2
Cloves -2
Bay leaf - 1
Ginger garlic (freshly crushed) - 2teaspoons 
Salt 
Ghee - 2 tablespoons (or more!! ;)) 
To temper 
Oil - 2 tablespoons 
Red chilly -1
Pepper corns - 8
Cumin seeds -1 teaspoon 


Method
Wash and soak the moong dal & quinoa for 20 minutes.
Cut the vegetables into equal size cubes and keep it aside.
Chop the onions, tomato, green chilly. 
Heat oil in a pressure cooker. Add the cloves, cinnamon sticks, cumin seeds and pepper corns and sauté for few seconds. Add the onions, green chilly saute, then add the crushed ginger and garlic. Once the raw smell has gone, add the chopped tomato and cook until it becomes mushy. 

Now add the cubed vegetables along with the bay leaf. Give a brief saute, then add the quinoa and dal along with enough salt and turmeric powder. Mix well, add 3 cups of water, close the pressure cooker.
Cook in medium flame for 3 whistles. 

Open the cooker once the pressure cooker cools down, add ghee mix it well and serve hot.
Tastes good as such, we don't need any side dishes..but you can always have some roasted papad and kadi, which is the traditional combo of kichadi. 



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Saturday, January 28, 2017

Broccoli Stir fry

Last fall, we set up a raised bed garden and started growing some winter vegetables, one of which is broccoli!! we had 6 plants and shared half of the broccoli sprouts with our `neighborhood squirrels. :D 
Ingredients
Broccoli (washed and chopped into small florets) - 11/2cup
Chopped onion - 3tablespoon 
Tomato - 1 (chopped) 
Garlic - 4 fat cloves (crushed) 
Green chilly -1
Masala powder - 11/2 teaspoon (Here Ive used Sakthi Vatha kuzhambu powder. You can use sambar powder or just chill powder according to your preference) 
Desiccated coconut -2 tablespoons 
Salt
Oil 
Cumin seeds -1teaspoon 
Pinch of Sugar 

Method 
Heat some oil in a wide pan. Once the oil is hot, add the cumin seeds and let them crackle. 
Then add the chopped onion, green chilly and crushed garlic. 
Saute for a few minutes then add the chopped tomato. Cook until the tomatoes turn soft. Add the   broccoli florets, toss them well.
Now add the masala powder, salt and a big pinch of sugar. Sprinkle little water, close the pan and cook for 4-5 minutes on high heat.
Open the pan, stir the veggie once, add the desiccated coconut and put off the pan.
Quick and delicious Broccoli stir fry is ready. Goes well with all rice items or with roti. 
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Wednesday, December 28, 2016

Paneer Capsicum Do Pyaza - Holiday Special! :)

Ingredients
Paneer (cubed) - 11/2cup 
Half & Half - 1/2cup 
Capsicum -1 
Onion -2
Green chilly -2
Tomato -3
Ginger garlic paste - 2teaspoons 
Cumin seeds -1teaspoon 
Chilli powder -2teaspoons
Coriander powder -2teaspoons
Turmeric powder -1/4teaspoon
Kasoori Methi -1teaspoon 
Butter - 1teaspoon 
Oil 
Salt
Water 

Method 
Finely chop one of the 2 onions. 
Chop another onion and capsicum into big chunks and keep it separate. 
Finely chop the green chillies and tomatoes too.  
Heat  oil in a pan and add the cumin seeds. Let them sizzle.
Now add the finely chopped onion. Sauté for few minutes and add ginger garlic paste..saute until the raw smell is gone.
Add the finely chopped tomatoes with enough salt and keep cooking. 
Once the tomatoes are soft and mushy, add the chilly - coriander and turmeric powders. 
Mix it well and add the capsicum and onion chunks in the masala. 
Saute on medium heat for few minutes, adding a teaspoon of butter. 
Now add about a cup of water and let it cook for 4-5 minutes.
 Reduce the heat to low and add the half & half mil.
Once the milk is mixed with the masala add the cubed paneer.
Let the curry cook for few more minutes in low heat and put off the stove, garnish with Kasoori methi and serve.
Goes well with roti/phulka/ pulao/Jeera rice and Biriyani items. 
Note 
The dish was cooked  and clicked by my dear hubby..I just did the typing and enjoyed the curry with hot roties..of course! ;) :D :) Holiday Special! 

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