Mahi's Kitchen

Sunday, June 12, 2016

Mango Sambar / Mixed Vegetable sambar with Mango

Ingredients
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 
Salt
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 

Method 
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

Ingredients
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
Salt 

Method
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. 
Note
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!! ;) :) 

Ingredients
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
Salt
Oil 
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  

Method
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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Monday, May 2, 2016

Rava Upma / Uppuma

I have already posted Vegetable rava kichadi, long back. This one is the simple version with out any veggies and tastes good for a quick and simple breakfast or dinner. 

Ingredients
Rava - 1 cup
Water  -21/2 cups
Onion - 1/2 of an onion
Green chilly - 4 (adjust according to ur taste) 
Few curry leaves and cilantro
Desiccated coconut - 2teaspoons
Mustard seeds -1/2teaspoon 
Cumin seeds - 1/2 teaspoon
Hing/Asafoetida - a very generous pinch 
Sugar - 1/2 teaspoon (optional)
Salt
Oil 

Method 
Dry roast the rava until you get a nice aroma and keep it aside.  
Heat oil in a pan. Add the mustard seeds, let it pop up. Then add hing and cumin seeds. [Be careful, don't burn the hing or cumin seeds, if burnt, they give a bitter taste]
Add chopped onions, green chillies and curry leaves. 
Saute the onions for few minutes, until they slightly change in color. Then add 2 and 1/2 cups of water. Add the coconut, salt and sugar. Let it boil nicely. 
Slowly add the rava, and keep mixing vigorously, with out any lumps. You may lower the flame while doing this. 
The upma will become slightly thick, at that point keep the flame low and close the pan with a lid and cook for 2-3 minutes. 
Open the pan, add chopped cilantro mix it well and put off the flame. 
Quick and tasty uppuma is ready to serve. Enjoy it with pickle and sugar or with coconut chutney/sambar. Tastes good as such!! :) 
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Thursday, April 28, 2016

Banana Chilly Curry / Malu Miris

I bought some banana peppers for making Milagai Bajji and had a few left. One of my  blogger friend, also my lovable Akka suggested this  Sri Lankan recipe. Its so quick and delicious. Give it a try! :) 

Ingredients
Banana peppers/ Bajji milagai - 6
Onion -1 
Garlic - 2 cloves
Few curry leaves
Chilli Flakes - 21/2 teaspoons (adjust to taste)
Turmeric powder - 1/8teaspoon
Tamarind paste - 1/2tablespoon (or) Thick tamarind water - 3tablespoons
Salt
Sugar -1/2teaspoon
Oil

Method
Wash, pat dry the chillies and slice them. 
Slice the onions thinly. 
Combine the chillies, onion, curry leaves and turmeric in a bowl.
Heat oil in a pan, add the chilli flakes and crushed garlic. 
Saute for 30 seconds, add the chillies -onion-curry leaves and turmeric. Add the thick tamarind extract too. 
Add enough salt and sugar, toss everything well. Close the pan with a lid and cook on medium heat for 6-8 minutes or until the peppers are cooked.
Serve as a side dish for rice or roti. Personally this goes well with rice and plain dal. 
Recipe Source : HERE , As the author quotes, "///Banana chilli or pepper is called malu miris in Singhalese because ‘malu’ means cooking/side dish and ‘miris’ mean chilli, so it’s translates to the ‘cooking chilli’. ///" :)

 I have altered the recipe a little bit according to my convenience. :) 
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Monday, April 18, 2016

Aaloo Paratha

Ingredients
Aatta/Whole wheat flour- 2cups
Oil - 2teaspoons
Salt 
Water 

For stuffing
Boiled potatoes - 31/2 [Refer the pictorial..sorry about the measurements!! ;)]
Onion, finely chopped -1
Green chilly, finely chopped -1
Ginger, finely chopped - 1teaspoon
Chopped cilantro - 1tablespoon 
Chilly powder - 1/2teaspoon 
Coriander powder - 1/2teaspoon
Salt 
Oil 

To crush
Coriander seeds - 1teaspoon
Cumin seeds - 1teaspoon

Method
Combine the aatta, salt and water, make a soft dough. Finally add 2 teaspoons oil, knead well. Keep it covered at least for 30 minutes.

Peel the skin of the potatoes and mash them well. Alternatively you can grate them too. 
Chop the onions, green chilly and ginger. 
Crush the cumin and coriander seeds in a mortar and pestle .
Heat oil in a pan, once its hot add the crushed seeds and let them brown slightly.
Then add the chopped onion, ginger and green chilly. Sauté for  2-3 minutes. Now add the salt and chilly-turmeric- coriander powders, give it a quick mix. 
Add the grated potato and mix it well.
Switch off the stove, add the chopped cilantro and let it cool.
Make lemon sized balls out of the dough. Make the potato stuffing also as same size balls.
Slightly flatten the dough ball, keep the stuffing, gather the edges and seal it carefully. Flatten it slightly, dip in in dry flour and keep it aside.
Likewise do the rest of the dough. 
Roll each stuffed paratha balls gently, dusting with dry flour.
Heat a griddle, add cook the paratha. Add little oil, and cook on both sides.
Tasty aloo paratha is ready to serve. Serve along with plain yogurt and some pickle.
Goes well for trips too. 
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Monday, April 11, 2016

Cauliflower & Broccoli Stir fry

This curry can be made only with Cauliflower or the combination of broccoli and cauliflower. Either way, it tastes good. Perfect quick fix when you run out of tomatoes in hand and looking for some dish for roti or rice.

Ingredients
Cauliflower and broccoli florets - 11/2cups
Pepper powder- 1/2teaspoon
Fennel seed powder - 1/2 teaspoon 
Onion (chopped) -3 tablespoons
Desiccated coconut - 11/2 tablespoons
Green chilly -1
Few curry leaves
Mustard seeds - 1/2teaspoon
Channa dal & Urad dal - 1/2teaspoon each
Sugar - 1/2teaspoon (optional)
Salt
Oil 
To Grind 
Almonds -10
Small piece of ginger
2-3 cloves of garlic 

Method 
Soak the almonds in warm water for about an hour. Then peel the skin, and grind it as a fine paste with ginger and garlic. Keep it aside. 

Make the pepper powder and fennel seeds powder and keep it ready.

Heat oil in a pan, add the mustard seeds. Let them pop up, add the channa dal and urad dal and fry until they turn golden in color. Add the chopped onion, slit green chilly and curry leaves. 
Saute for few minutes, until onion slightly changes in color. Now add the almond paste and cook until the raw smell goes off.
Add the veggies with pepper powder and fennel powder, salt. 
Sprinkle little water, close the pan and cook for 5-6 minutes in high flame.
Add the sugar (optional) and coconut, give it a quick stir and put off the flame. 
Delicious cauliflower and broccoli curry is ready. The veggie should be crunchy, so keep the flame in high and keep an eye. 

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