Mahi's Kitchen

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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Tuesday, April 5, 2016

Quick Radish Sambar

If you are looking for some quick fix in a hurry or tired to cook an elaborate lunch, here is the solution. This quick sambar will be handy and ready in 15-20 minutes. :) It goes well with rice as well as idli and dosa. 
Ingredients
Toor dal / Thuvaram paruppu - 1/4cup
Radish (peeled,sliced) -1/2cup 
Onion (sliced) - 3 tablespoons
Tomato (chopped0 -2 (medium size)
Small piece of tamarind 
Turmeric powder-1/4teaspoon
Sambar powder -2 teaspoons 
Salt 
Sugar -1/2teaspoon (or) a small piece of jaggery  [optional]
To temper
Oil 
Mustard seeds -1/2teaspoon
Cumin seeds - 1/2teaspoon
Generous pinch of Hing/asafoetida
Red chilly -1
Few curry leaves & Cilantro

Method
Combine all the items in the ingredient list in a small pressure cooker. Add about a cup to 11/4cups of water. 
Here is another look..dal, veggie, onion, tomato, tamarind, turmeric powder and sambar powder, salt, sugar all in the cooker. :) 
Cook for one or 2 whistle in medium flame. Let the pressure suppress by itself. Make the tempering and pour it over the sambar and garnish with cilantro.
Tasty sambar is ready to go with rice.
If you want to serve it with tiffin items, increase the water quantity little bit. 

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Tuesday, March 29, 2016

Brinjal Stir-fry with Peanuts

Ingredients
Brinjal - 5
Chopped onion - 2tablespoons
Green chilly-1
Chilly powder-3/4teaspoon
Turmeric powder- 1/8teaspoon
Mustard seeds- 1/2teaspoon
Urad dal -1/2teaspoon
Channa dal- 1/2teaspoon
Roasted Peanuts - 1 tablespoon
Grated coconut -1tablespoon
Salt
Oil

Method 
Slightly heat the roasted peanuts in a pan and let it cool.
Slice the brinjals and keep them immersed in water till use.
Heat oil in a pan, add mustard seeds and let them pop. Add the channa dal and urad dal, and fry until they turn golden in color.  Then add the chopped onion and green chilly, fry for 2-3 minutes.
Add the brinjal slices along with chilly powder, turmeric powder and salt.  Sprinkle some water and close the pan with a lid. 
Meanwhile crush the peanuts in a mortar and pestle or mixie jar. 
Once the brinjal is cooked, add the peanut powder and coconut. Give it a quick mix and put off the flame.
Delicious peanut-brinjal stir fry is ready to serve. Goes well with rice and roti. 
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Friday, March 25, 2016

Chilli Egg Parotta

Ingredients
Frozen Parotta -2
Onion -1 (small)
Green chilly -1
Capsicum - 1
Tomato -1
Egg- 1
Ginger Garlic paste -1/2 teaspoon
Few curry leaves and cilantro 
Chilly powder -1/2teaspoon 
Coriander powder - 1/2teaspoon
Curry masala powder -1 teaspoon 
Maggi hot and sweet sauce - 3 teaspoons 
Salt
Oil 

Method 
1. Thaw the parotta and cook it as per the instructions on the pack. Let it cool down completely, then cut them into small pieces. I have used my kitchen scissors, you can tear them or cut them according to your convenience.  

Heat a tablespoon of oil in a pan and toast the parotta pieces. 
2. Toast the parotta on low medium heat until it turns little crispy, keep it aside.
3. Cube the onion, tomato, capsicum ( its missing in the immediate photo below) pieces. Finely chop the green chilly. Heat ( should be high flame)another tablespoon of oil, add the  ginger garlic paste, fry for a minute, then add cubed onion and green chilly pieces.  

Then add the cubed tomato and capsicum pieces..sauté in high flame until the tomato pieces becomes soft, add the chilly powder, coriander powder and curry masala powder. 
4. Give a quick toss, let the masala get coated with all the veggies. Now add the toasted patotta pieces. 
5. Add in the egg. 
5. Mix and cook for a couple of minutes, then add the maggi hot and sweet sauce.
6. Finally add in the chopped cilantro and curry leaves, and put off the flame.
Yummy quick fix dinner is ready..Serve hot with raita.
Note
If you want an egg free version, follow the process up to step - 4 and then add the sauce, curry leaves and cilantro and serve as plain chilly parotta.

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