Mahi's Kitchen

Monday, May 16, 2016

Vazhaikkai Podimas / Raw Plantain curry

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

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. 
You can use only coconut oil for tempering. :)

Read More

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!! ;) :) 

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
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  

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. 
Read More

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. 

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)

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!! :) 
Read More

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! :) 

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
Sugar -1/2teaspoon

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. :) 
Read More

Monday, April 18, 2016

Aaloo Paratha

Aatta/Whole wheat flour- 2cups
Oil - 2teaspoons

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

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

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. 
Read More

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.

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)
To Grind 
Almonds -10
Small piece of ginger
2-3 cloves of garlic 

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. 

Read More

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. 
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 
Sugar -1/2teaspoon (or) a small piece of jaggery  [optional]
To temper
Mustard seeds -1/2teaspoon
Cumin seeds - 1/2teaspoon
Generous pinch of Hing/asafoetida
Red chilly -1
Few curry leaves & Cilantro

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. 

Read More
Related Posts with Thumbnails

© 2011 Mahi's Kitchen, AllRightsReserved.

Designed by ScreenWritersArena