Mahi's Kitchen

Friday, September 2, 2016

Ladies finger Stir-fry / Vendaikkai Fry

Vendaikkai/ Ladies finger - 15 or 20
Sliced onion - 3 tablespoons 
Ginger  - a small piece
Garlic - 4 cloves
Green chilly -1
Few curry leaves
Chilli powder - 1teaspoon
Coriander powder - 1teaspoon

Wash, pat dry and trim the edges of the ladies finger/vendaikkai. 
Cut them into small pieces. 
Heat oil in a pan, add the sliced garlic, green chilly and ginger pieces. 
Then add the ladies finger pieces and keep sautéing. 
Vendaikkai/ Ladies finger cooks once its 3/4th cooked (will take about 5-6 minutes in medium heat..keep an eye, toss it occasionally), add the sliced onion, curry leaves and spice powders along with salt.
 Keep frying until the raw smell of the spices and onion are gone.
 Quick and delicious vendaikkai fry is ready to serve.
Goes well with rice varieties, can pair it with roti too. 
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Wednesday, August 3, 2016

Vatha kuzhambu

Dry Vegetables like turkey berry, bitter gourd, drumstick flesh & cluster beans /Vathal - 1/2cup 
Onion -1
Curry leaves - 1 sprig 
Tomato -2
Thick tamarind paste - 1/4cup 
Vathakuzhambu masala powder -11/2tablespoon 
Turmeric powder -1/4teaspoon
Gingelly oil - 3tablespoons
Sugar/ Jaggery -  1 teaspoon or a little piece 
To grind into a fine paste 
Coconut - 1/4cup 

Chop the onion. Grind the coconut with little water to a fine paste. 
Crush the tomatoes with Tamarind water and keep it ready. 
Gather all the vathals. You can use either one of them too. As I had all these, I added everything. :) 
Heat generous amount of gingelly oil/Nallennai in a pan. Once its hot, add the vathals and fry them.
Then add the chopped onion and curry leaves, fry until the onions turn little pink. 
Now add the tamarind & tomato mixture and let it boil nicely. 
Add the coconut paste and enough salt after the raw smell of tamarind-tomato juice has gone. (Be careful while adding salt, as vathals may have salt in them.) 
Adjust the water level and let the kuzhambu boil on medium heat. 
Add the sugar when the oil floats on top of the kuzhambu and switch off the stove.
Serve the kuzhambu with hot steaming rice and some vegetable & dal stir fry. Here we had it with cabbage and moong dal curry and rasam. 

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Friday, July 15, 2016

Multigrain Poori

Whole wheat flour/ Aatta - 1 cup 
Ragi flour - 1/2 cup
Bajra flour / Kambu maavu- 1/2 cup 
All purpose flour/ Maida maavu -1/2cup
Sugar -1teaspoon
Oil - to deep fry

Combine all the flours in a bowl. Add salt and sugar. Mix well. 
Add enough water to make a stiff and smooth dough.
Keep it closed for 10 minutes. Make small balls out of the dough.
Roll them into small disks with uniform thickness.
Heat oil to deep fry and fry the poori's.
Healthy and yummy poori's are ready to serve. 
Serve hot with potato kurma or any other kurma of your choice. Coconut chutney and potato masala is the best combination! :) 
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Thursday, July 7, 2016

Mushroom Mattar

Mushroom - 200grams 
Frozen peas - 1/4cup
Onion - 1
Green chilly -1 
Ginger garlic paste - 11/2 teaspoon
Tomato - 2 
Chilly powder - 11/2teaspoon
Coriander powder - 11/2teaspoon 
Turmeric powder -1/4teaspoon
Kasoori methi - 1teaspoon 
Cashew - 6
Sugar (optional) - 1/2teaspoon 

Clean and slice the mushrooms.
Finely chop the onion & Tomato.
Crush the ginger & garlic and keep it ready. 
Cook the peas with little salt in a microwave oven for couple of minutes, drain the water and keep it aside.
Heat a teaspoon of oil in a heavy bottom kadai. Add the mushrooms and sauté..after a few minutes sprinkle some salt and keep sautéing. Once they are 3/4th cooked, take them and keep it aside.

In the same kadai, add another tablespoon of oil and add the onions and green chilly. Add the crushed ginger & garlic after some time and cook until everything turns almost brown. 
Then add the tomatoes and cook until the tomatoes turn soft and mushy.
Now add the chilly, coriander and turmeric powders. 
Keep cooking on medium flame, until the oil oozes out.
Meanwhile grind the cashews with little water to a fine paste and add it to the gravy. 
Add 2-3 tablespoons of water and continue cooking.
The masala will thicken and will become dry oozing out oil.
Now add about a cup to one and half cup of water and let the gravy boil nicely.
Add the cooked mushrooms and peas. 
Let it simmer for 3-4 minutes, then add the crushed kasoori methi. 
Switch off the flame, spicy and creamy mushroom mattar is ready to serve. 
Goes well with roti and plain rice or with pulao's. 
Recipe Source : Here ( I tweaked the recipe here and there according to my convenience! :))  
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Sunday, June 12, 2016

Mango Sambar / Mixed Vegetable sambar with Mango

Potato -1 
Carrot - 1
Tomato -1
Mango pieces - few [Here I have used only the mango seed. you can either use mango or this, according to your convenience.]
Tamarind juice - 3tablespoons (adjust with the sourness of the mango)
Sambar powder - 1tablespoon 
Sugar (optional) - 1/2teaspoon

To pressure cook
Thoor dal / Thuvaram paruppu - 1/4cup (50 grams) 
Tomato -1
Turmeric powder - 1/4teaspoon
Few drops of cooking oil 

To temper 
Oil - 2 teaspoons
Mustard seeds -1/2teaspoon
Cumin seeds -1/2teaspoon
Hing - a generous pinch 
Small onion/ Sambar onion -6 
Red chilly -1 
Few curry leaves 

Pressure cook the dal - tomato,turmeric powder, few drops of oil with enough water and keep it aside.
Add the chopped potato, carrot, tomato pieces in a pan, add the mango seed /(mango pieces) with  about half a cup of water and cook.

Once the vegetables are cooked add the cooked dal with them.
Add in the tamarind water, sambar powder, salt and sugar. 
Adjust the water and let it boil nicely.
Make the tempering separately with the list given under "to temper"..
...and pour it over the sambar. Switch off the flame.
Garnish with cilantro and serve with white rice, papad and some veggie. 

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Monday, May 16, 2016

Vazhaikkai Podimas / Raw Plantain curry

Raw plantain / Vazhaikkai - 2 
Chopped onion -1/4cup
Green chilly - 4 (adjust to taste)
Few curry leaves
Desiccated coconut - 2tablespoons
Mustard seeds -1/2teaspoon
Ural dal -1 teaspoon
Channa dal -1 teaspoon 
Hing/Asafoetida - a generous pinch
Coconut oil -1 teaspoon
Oil - 1tablespoon

Boil the raw plantain/vazhaikkai in pressure cooker. Once it cools down, peel the skin and grate it. 
Heat cooking oil + coconut oil in a pan. Add the mustard seeds and let them crackle.
Add the channa dal & urad dal, fry until they turn golden in color. Then add hing powder, let it sizzle then add the chopped onion, green chillies and curry leaves. 
Add enough salt and saute for few minutes. 
Add the grated plantain and mix it with the onion.
Once the plantain mixes up with the onion, add the grated coconut, give it a quick stir and put off the flame. 
Serve as an accompaniment as rice varieties. 
You can use only coconut oil for tempering. :)

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Monday, May 9, 2016

Vegetable Sagu / Mixed vegetable sagu

"Sagu" is a new name to me..hailing from coimbatore, this Karnataka dish was totally new! I was looking forward to make this one day. Sometime back, I accidentally stopped into a Karnataka blog and browsed the recipes. This sagu - recipe caught my attention and tried it. Unfortunately I forgot the blog's URL! Fortunately I have clicked the stepwise pictures, so here comes the recipe. Slight variations to the regular mixed vegetable kurma, there you go..yet another new dish tried!! ;) :) 

Mixed vegetables (carrot, beans, peas & potato), chopped - 3/4cup
Onion -1
Tomato (big) -1
Green chilly-1
Few curry leaves & Cilantro
Turmeric powder -1/4teaspoon 
Mustard seeds -1/2teaspoon
To Roast and grind
Cloves -2
Small piece of cinnamon stick
Elaichi -1
Star anise -1
Coriander seeds -1teaspoon
Cumin seeds - 1teaspoon
Fresh coconut - 1/4cup  

Dry roast the spices until you get nice aroma. Add fresh coconut and let it cool. Then make it into a fine paste by grinding it with little water. 
Slice the onion, green chilly and tomato.
Wash and cut the vegetables, keep them ready.
Heat oil in a pan. Add the mustard seeds, let them pop. Then add sliced onions, green chilly and curry leaves. Sauté the onion for a minute or two, then add the chopped tomato.
Cook until the tomatoes become soft and mushy. 
Add the chopped vegetables, give it a quick stir.

Add about a cup of water, enough salt and cook. Add the masala paste after the veggies are cooked, adjust the water, let it boil on medium heat. 
After 6-8 minutes, the masala will get cooked with the vegetables and the oil will ooze out. 
Switch off the stove and garnish with cilantro leaves.
Mildly spicy and delicious mixed vegetable sagu is ready. It goes well with idli/dosa/poori and roti. Goes well with plain rice and pulao/biriyani too. 
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