Mahi's Kitchen

Tuesday, May 5, 2015

Mushroom Stir-fry/ Kalaan Poriyal

This is a very quick & simple and delicious side dish with mushrooms. It goes well with rice dishes, but it will be great with roti's too! 
Onion, chopped- 2tablespoons
Green chilly-1
Mustard seeds-1/2teaspoon
Turmeric powder-1/4teaspoon
Chilli powder-1/2teaspoon
Curry masala powder-3/4teaspoon
Cilantro- to garnish

Clean and slice the mushrooms.
Heat oil in a pan, add the mustard seeds and let them pop. Then add the chopped onion and green chilly, sauté till the onions become transparent.
Add the mushrooms and give a quick toss..
Add the turmeric, chilly and curry masala powders with enough salt.
Sprinkle little water, close the pan and cook on medium heat.
Open the pan after 5-6 minutes, and sauté until the curry turns out almost dry.
Add the chopped cilantro and enjoy!

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Tuesday, April 21, 2015

Green Apple Thokku / Green Apple Pickle

I saw a recipe of "Mango Thokku"  here and tried it as I had a mango ready. When I was messaging about it to the author, she told me thokku can be made by green apple too! It sounded interesting and I picked up couple of Granny Smith apples during my next shopping and tried this thokku. Its an interesting variation to the regular mango, tomato, poondu thokku we make. So try it once and you will definitely like it. 
Green Apple-2
Chilly powder-1tablespoon(adjust to taste)
Nallennai/Gingelly oil-1/4cup
Mustard seeds-1teaspoon
Asafoetida/hing powder-1/4teaspoon
Methi seeds- 1/2teaspoon
Dry roast the methi seeds and powder it. 
Wash and peel the apple.
 Grate the apple..
Heat nallennai/gingelly oil in a pan, add mustard seeds and let them pop-up. Then add the hing, add the apples after a few seconds.
 Saute for a minute or two, then add the chilly powder and salt.
Cook on medium heat until the apples are cooked. It will form a smooth ball and won't stick to the pan. By then add the roasted methi seeds powder, mix it well. 
Switch off the stove at this stage, let it cool completely. Transfer it into a dry container and refrigerate it.
Stays fresh up-to one week may be longer..we finished it within a week. :) 
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Tuesday, April 14, 2015


Mahi's Kitchen Wishes You A Very Happy Tamil New Year & Vishu! 
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Thursday, April 9, 2015

Quinoa Pulao/ Vegetable Pulav with Quinoa

Mixed vegetables-1cup
Green chilly-1
Garam masala-2teaspoons
Turmeric powder-1/4teaspoon
Chilli powder-1/2teaspoon
Mint and cilantro leaves
Ginger-garlic paste - 2teaspoons
To cook the quinoa
Bay leaf-1
Cinnamon stick-2" 
Water-2cups[ depends on the quality of the quinoa. Usually 1:2 is the quinoa-water ratio, but mine needs more water, so adjust accordingly]

1.Heat ghee in a pan, add the bay leaf, cinnamon, clove and elaichi. Once they pop-up, add water. 
2.Add enough salt and let it boil nicely.
3. Add the washed quinoa and cook on medium heat until done. [it took about 12 minutes for me]
4. Meanwhile chop the vegetables ready. Chop the onion-green chilly and tomato too.
5. Heat oil in a pan, add the onion followed by the crushed ginger garlic and chopped mint leaves.
6. Sauté for one minute and add in the turmeric-chilly and garam masala powders. Cook till the tomatoes become soft.
7. Now add the vegetables, mix it gently.
8. Add little salt, with about 1/2cup of water and cook until the vegetables are tender(but not mushy)
9. Add the cooked quinoa and mix it with the masala. Reduce the heat to low and cook for few more minutes.
10. Garnish with chopped cilantro. Tasty and healthy pulao is ready to serve.
We had it with Ash gourd Raitha.
Recipe Inspiration : HERE , Thanks Julie for the recipe! 
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Friday, April 3, 2015

Whole Urad Dal Idly/ Karuppu Ulunthu Idli

Boiled rice/Idli rice-2cups
Whole urad dal/Karuppu ulunthu paruppu-1/2cup
Methi seeds-1/2teaspoon

Wash the rice few times and soak it with methi seeds for 6-8 hours.
Wash the urad dal few times and soak it for 6-8 hours. Keep the urad dal in the fridge for the last one hour.
Grind the urad dal (with skin) to a fine paste by adding little water in frequent time intervals.
Grind the rice and methi seeds and add it to the urad dal batter.
Add enough salt and mix it well with your hands.
Keep it in a warm place over night or 8 to 10 hours to ferment.
Heat  enough water in idli pot/idli cooker and make idli.
I use the idli pot, which takes about 7-10 minutes to cook the idlies.
Soft and healthy, protein packed idles are ready to serve.
Enjoy with your choice of chutney, sambar, and idli podi.
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Wednesday, March 25, 2015

Muttai puli kuzhambu/ Poached egg gravy with tamarind

Egg- 2
Green chilly-1
Chilly powder-1teaspoon
Coriander powder-1teaspoon
Turmeric powder-1/4teaspoon
Coconut milk powder -2teaspoons
Tamarind juice-1/4cup
Mustard seeds-1/2teaspoon
Cumin seed-1/2teaspoon
Few curry leaves

Heat oil in a pan. Add mustard seeds, let them pop up, then add cumin seeds and curry leaves, let them sizzle. 
Add the chopped onion, green chilly and sauté them.
Once he onion turns pink, add the chilly powder- coriander powder and turmeric powder.
Add the tamarind juice and required amount of water, salt and let it boil nicely.
After the raw smell has gone, reduce the heat  and add the coconut milk powder and sugar..mix it well.
Now break the eggs and add them with the gravy.
Mix it gently and cook for a few minutes or until the eggs are done.
Enjoy the quick and delicious kuzhambu with piping hot rice.

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Wednesday, March 18, 2015


Greek yogurt (or) Strained Yogurt - 1 cup (see notes)
Powdered Sugar-1/4cup
Few drops of food color (purely optional, see notes)

Gather all the ingredients. Powder the elaichi and keep it ready.
Take the curd and beat it with a hand whisk.
Whisk the yogurt just until creamy..Don't beat too much.
Add the powdered sugar/ icing sugar and mix it.
Add in the cardamom powder, food color and give a stir.
Transfer it to another bowl and refrigerate overnight or 5-6 hours.
Creamy n yummy shrikhand is ready.
Enjoy !
Adding food color is purely optional. You can add a few strands of saffron soaked in a tablespoon of warm milk. 
To strain the yogurt, pour the yogurt in a cheese cloth / cotton cloth, tie it as a bundle, keep it in a strainer placed on a bowl. keep this in fridge for around 8 hours. All the water would have been strained n you get nice n thick yogurt. This tastes way better than the greek yogurt. The Greek yogurt had some water content too, which I didn't know initially. 
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