Mahi's Kitchen

Wednesday, April 23, 2014

Lemon Pickle/Elumichai Oorugai

Large Lemons -5
Chilli powder-3tablespoons
Methi seeds-2teaspoons
Hing/Asafoetida - 1/2teaspoon
Mustard seeds-1teaspoon

Wash and pat dry the lemons. 
Cut them into desired size pieces. [As I had big lemons, I have cut each one into 16 pieces]
Add salt, mix it well with the lemon pieces and keep it aside for a day.  
The next day..
Dry roast the methi seeds and hing/asafoetida. Let it cool, then grind it into a fine powder.
Mix the chilly powder with the lemon pieces.
Heat oil and add the mustard seeds and let them pop-up, then add the broken red chillies, fry for a few seconds.
Now add the lemon pieces and the methi powder.
Mix everything well, cook for 7 minutes on medium heat.
Delicious and spicy pickle is ready. Let it cool completely, then transfer it to a clean glass bottle.

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Wednesday, April 16, 2014

Almond Chutney/Badam chutney

Fresh Coconut-1/4 cup
Almonds-one fist full
Green chilly-2 (adjust to the taste)
Tamarind- a tiny piece
For seasoning
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
Red chilly-1
Few curry leaves

Take coconut-raw almonds-green chilly-tamarind and salt in a mixie jar.
Grind it to a fine paste with little water.
Make the seasoning and pour it on the chutney.
Tasty and delicious chutney is ready to pair with hot idlies, dosa, pongal etc. 
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Sunday, March 23, 2014

Spinach-Garlic-Moong dal Stir-fry

Keerai-Poondu-Pasiparuppu Porial 
Spinach- one small bunch
Garlic - 4 to 5 fat cloves
Moong dal-11/2tablespoons
Shredded Coconut-1tablespoon 
Chopped onion-1tablespoon
Red chilly-2
Cumin seeds-1/2teaspoon
Channa dal-1/2teaspoon
Urad dal-1/2teaspoon
Wash and chop the spinach leaves. [If the stems are tender, include them as well]
Cook the moong dal in microwave for about 2 minutes and keep it ready.
Heat oil in a pan, once its hot, add the cumin seeds and let them splutter. Add the channa and urad dal, fry until they turn golden in color.
Now add chopped onion, chopped garlic, broken red chilly and sauté for a minute.
Add the chopped spinach..
Stir it gently..the leaves will wilt  and shrink in a minute. Add the cooked moong dal..
Add enough salt and combine them gently. Reduce the heat to low and cook for one more minute. Then add the grated coconut and put off the flame.
Mix it well and the stir-fry is ready to serve. 
Goes well with rice & roti..
Enjoy this quick and healthy stir fry with white rice-sambar and rasam.
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Monday, March 17, 2014

Vegetable Omelet

Chopped capsicum-2tablespoons
Chopped tomato-2tablespoons
Chopped onion-3tablespoons
Chopped green chilly-1teaspoon(adjust)
Chopped cilantro-1tablespoon

Chop the carrots and beans into very thin slices.
Break the eggs into a bowl, beat them well and keep it aside.
Heat oil in a pan, add all the chopped veggies, except cilantro with enough slat.
Sauté until they are half cooked.
Now pour the egg into the pan, spread the veggies uniformly.
Cook on medium heat for a few minutes or one side of the omelet is cooked.
Meanwhile, heat a griddle on medium heat.
Loosen the edges of the omelet and carefully drop it on the griddle.
Cook for a few minutes and check the doneness of the omelet.
Obviously, this is a BIG omelet, so slice it into desired pieces(preferably 3)..
..and enjoy with your choice of fruit. 
Quick and healthy breakfast, its filling and yummy too! 
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Tuesday, March 11, 2014

Mor Kuzhambu/Poosanikkai mor kuzhambu

Poosanikkai/Ash gourd (chopped)-1cup
Butter milk -3/4cup (or 1/2cup curd, churned with 1/4cup of water)
Turmeric powder-1/4teaspoon
To Grind
Green chili-3 (adjust to taste)
Cumin seeds-1teaspoon
Ginger- a small piece
To Temper
Coconut oil-2teaspoons
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Few curry leaves
Red chilli-1(optional)

Grind the items given under "to grind" with little water to a fine paste. 
Cook the ash gourd with turmeric and enough salt. 
Add the ground coconut paste and little water, bring it to boil. 
Once the raw smell of the coconut has gone, reduce the flame to low and add the buttermilk. 
Cook on low heat for 2 minutes and put off the stove.
Make the tempering and add it to the kuzhambu.
Delicious mor kuzhambu is ready to serve. Serve hot with rice and paruppu usili with any veggie.

We had Mor kuzhambu with Beans paruppu usili. 
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Saturday, March 1, 2014

Oat Meal~Quick n Healthy Breakfast

This is a quick, healthy and delicious breakfast! If you have the raisins, walnuts, oats and milk stored in your pantry, you can enjoy a bowl of warm oatmeal within 5 minutes on a lazy and hungry morning! ;) :) 
Oats-1/2cup [Quick cooking oats or Rolled oats]
Raisins- a fist full
Walnuts- a fist full
Brown Sugar-1tablespoon [adjust to your taste]
Combine the oats with enough water [mentioned on the pack of the oats], microwave it.
[If using quick cooking oats, microwave it for 11/2 to 2 minutes, give 30 seconds standing time and take it out.
If using rolled oats, microwave it for 21/2 to 3 minutes, give 30 seconds standing time and take it out.]
Add the milk, stir the oats, top it with  broken walnuts, raisins and sugar.
Enjoy it warm with a serving of fruit and/or a glass of orange juice. Tastes best if consumed warm. :)

P.S. Oats tops the list of lactogenic foods(foods that increase the milk supply).Eating a bowl of oatmeal for breakfast each morning is a frequently heard recommendation for increasing milk supply. Lets go ahead and enjoy this simple breakfast!
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Sunday, February 9, 2014

Vendhaya Sadham/Methi Rice

 Like my previous post, this is also a special recipe for New Mom's! Vendhayam/Methi is very good source of milk supply, so as garlic. Both of these are incorporated in this recipe and its quick and easy to make as well.
Boiled Rice-1cup
Vendhayam/Methi seeds-2tablespoons
Green chilly-1
Red Chilly-2
Chilly powder-1teaspoon
Turmeric powder-1/8teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1teaspoon

Wash and soak the methi seeds/vendhayam over night or at least 8 hours.
Wash and soak the rice for 1/2hour.
Chop the onions-green chilly-tomato-ginger and garlic into small pieces.
Heat oil in a pressure cooker, add the mustard seeds and cumin seeds, let them splutter. Now reduce the heat and the soaked, drained methi seeds/vendhyam. Sauté carefully
Then add chopped onion-g.chilli-garlic and ginger. Fry for few minutes or till the onions&garlic turn golden in color.
Now add the tomato.
Once the tomato becomes soft, add the turmeric n chilly powder, give a quick stir, add the rice with enough water. [We add 21/4cup water for 1 cup of rice. Be careful, rice should not become mushy]
Cook for 2 whistles on medium heat. Let the pressure cool down, open the cooker, fluff the rice with fork.
Tasty n healthy rice is ready to serve.
Serve hot with generous amount of ghee drizzled on the rice with your favorite side dish. We had it with broccoli stir-fry.
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