Mahi's Kitchen

Tuesday, October 21, 2014

Diwali Wishes..

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Monday, August 4, 2014

Taking a break..

 I am traveling to India this week and will be back in the end of September. See you then with some interesting posts. Thanks for the support friends!
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Sunday, July 27, 2014

Easy Chutney for Idly & Dosa

Ingredients
Onion(big)-1
Tomato(big)-1
Green chilly-3 (adjust to taste)
Roasted peanuts- one fist full
Tamarind- tiny piece
Oil 
Salt
Method
Chop the onion and tomato into big chunks.
Heat oil in a pan, add the onion-green chilly, sauté them for 2-3 minutes on medium heat. 
Then add the tomato and sauté until it becomes soft.
Add the roasted peanuts and tamarind. Fry for a minute and put off the stove. Let it cool, then grind it into a fine chutney.
No need to add water, the tomatoes we added will do the job.
This is a quick and easy chutney..an inviting variation from regular "red chilly-channa dal or urad dal combo" in our house. It tastes great with idli as well as dosa.

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Tuesday, July 8, 2014

Cabbage & Wheat flour Adai

Ingredients
Wheat flour-1cup
Chopped onion-1/4cups
Chopped green chillies-3 (adjust to taste)
Chopped cilantro-2tablespoons
Grated coconut-1tablespoon
Salt
Water
Oil 
to saute 
Oil-1teaspoon
Cumin seeds-1/2teaspoon
Chopped cabbage-1/4cup
Method
Heat a teaspoon of oil, add the cumin seeds and let them splutter. 
Add the cabbage and sauté for 2-3minutes.
Let it cool down completely. 
Combine wheat flour-chopped onion-chopped green chillies-chopped cilantro-sauted cabbage-salt-grated coconut in a bowl. 
Add water to make a thick batter. The consistency should be thicker than the regular dosa batter.
Heat a griddle, make thick dosa with the mixed batter.
Drizzle oil and let it cook on one side, flip it and cook the other side as well.
Serve hot with your choice of side dish.
Any kind of pickle,  plain yogurt or coconut chutney will be a perfect side for this adai. Can have as such too..which is what obviously I did! ;) :). As I was in a hurry to make the dinner, I just sautéed the cabbage on the griddle itself! It makes the process faster. 
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Monday, June 30, 2014

Vendaikkai Poriyal/Okra Stir-fry/Ladies Finger Stir-fry

This is a quick and delicious stir-fry. I posted it long back, but now the pictures are missing in that post. Thought of updating the recipe with fresh pictures. :)
Ingredients
Vendaikkai/Okra/Ladies finger - 20
Chilly powder-2teaspoon(adjust to taste)
Mustard seed-1/2teaspoon
Salt
Oil
To Mince
Coconut-2tablespoons
Cumin seeds-1teaspoon
Onion-1
Method
Wash and pat-dry the okra/Vendaikkai. Trim the edges, slit them into 4 pieces.
Mince the items in a food processor/mixie to a coarse paste. 
Heat oil in a wide pan, temper with mustard seeds. 
Then add the okra pieces and sauté on medium heat.
 Once the veggie is half-way cooked, add the chilly powder-salt.
 Give it a quick stir, now add the coconut-cumin-onion paste.
 Toss it nicely till the raw smell of the onion has gone. Delicious stir fry is ready to serve.
Goes well with all kinds of rice and roti. 
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Monday, June 16, 2014

Freezing Coconut Paste

Coconut paste is used in lot of kurma varieties and kuzhambu varieties in South Indian cooking. Making the coconut paste in bulk and freezing it will be handy. I used the cute ice cube trays to freeze the coconut.
Ingredients
Whole coconut/Freshly grated coconut
Very little water
Method
Wash the ice cube trays and keep it ready.
Break the coconut, and using a sharp knife, take the coconut, chop into small pieces. (If using freshly grated coconut, you can skip this step)
Take the coconut in a mixer/food processor and pulse it for 3-4 times.
Now add little water and grind it into a fine paste.
Fill the ice cube trays with the ground coconut and freeze it for 4-5 hours. 
Take the frozen coconut cubes and store it in a zip-lock bags.
Use them as needed in sambar-puli kuzhambu or korma/kuruma.



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Saturday, June 7, 2014

Methi Leaves Stir-fry/Vendhaya Keerai Poriyal

You might wonder cooking methi leaves alone will result in a bitter dish. But try this recipe, I bet you will love it. Its healthy, quick..more than that its delicious! :)
Ingredients
Methi leaves -1small bunch
Chopped onion-2tablespoons
Red chilies-2 (or) 3
Tomato-1 (small)
Grated coconut-1tablespoon
Mustard seed-1/2teaspoon
Channa dal & Urad dal-1/2teaspoon each
Sugar-1/4teaspoon
Salt
Oil
Method
Keep the onions-tomatoes-redchilly and other tempering ingredients ready.
Clean and wash methi leaves.
Heat the oil in a pan, add mustard seeds and let them pop-up. Add the channa & urad dal and fry till they turn golden.
Now add the chopped onion-broken red chillies and sauté for a minute. 
Meanwhile chop the methi leaves. (If the green is fresh and tender, you can use the stems of the methi too. I have added the stems as well.)
Add the chopped tomato and cook until its soft. Then add the methi leaves, sprinkle some water. Add the sugar and let it cook. 
Methi leaves get cooked fast, so add the coconut and enough salt to the stir-fry and put off the stove. 
Mix everything well and let the pan be on the stove for 2-3 minutes. By then stir fry would be dry and  ready. Enjoy it with your choice of rice dish or roti. 
I had it with Jeera rice and dhal. It tastes great with plain white rice or sambar rice, rasam rice. It will be perfect side for the roti too. 
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