Mahi's Kitchen

Saturday, October 15, 2016

Peerkkangai poriyal - Karnataka style / Heerekayi Palya / Ridge gourd stir-fry, Karnataka style

Peerkkangai - 1 (peeled and chopped , about a cup) 
Mustard seeds - 1/2teas[ppm 
Turmeric powder -1/8teaspoon 
Curry leaves - few

To dry roast
Cumin seeds -1/2 teaspoon 
Red chilly -1
Bydagi chilly -1

Coconut - 3 tablespoons grated 

Dry roast the chillies and cumin seeds, let it cool. 
Heat oil in  a pan, add the mustard seeds and let them pop-up. 
Add curry leaves, turmeric powder followed by the chopped ridge gourd pieces. 
Sprinkle little water and let it cook.
Meanwhile, grind the coconut along with roasted cumin seeds and chillies.
Add it to the veggie when is almost done.
Give it a stir and cook until the the masala blends with the veggie and put off the flame.
Quick and yummy Heerekayi palya / Peerkkangai poriyal is ready to serve. It goes well with roti and rice varieties.
Recipe Source - HERE

Read More

Wednesday, September 28, 2016

Mashed Moong dal & Thoor dal / Pachaipayaru & Paruppu Kadaisal

Thor dal/ Thuvaram paruppu -1/8 cup
Moong dal/ Pachai payaru - 1/8cup
Garlic - 4cloves
Onion, chopped-4tablespoons
Tomato, chopped -1
Green chilly, chopped - 2  
Few curry leaves and cilantro
Coriander seeds - 1teaspoon
Cumin seeds -1 teaspoon
Sambar powder -1/2teaspoon 
Turmeric powder - 1/8teaspoon
Sugar - 1/4teaspoon

In a small pressure cooker, heat oil. 
Add the coriander and cumin seeds, let them splutter.
Now add the chopped onion, green chilly, garlic and curry leaves.
Saute for a minute, and add the chopped tomato. Give it a quick stir. 
Add the sambar powder, turmeric powder and the thor dal - moong dal.
 Add about 11/4cup of water with enough salt and sugar (if adding).
 Close the pressure cooker and cook for 5 whistles in medium flame. Open the cooker once the pressure subsides.
Add the chopped coriander leaves, and mash the dal nicely with a masher.
 Protein rich and flavorful dal is ready to serve. It tastes best with piping hot rice with some ghee.
You can accompany the rice and dal with any spicy stir-fried vegetable or Papad - mor milagi (curd chilly) or even with pickle. 
Read More

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. 
Read More

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. 

Read More

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! :) 
Read More

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! :))  
Read More

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. 

Read More
Related Posts with Thumbnails

© 2011 Mahi's Kitchen, AllRightsReserved.

Designed by ScreenWritersArena