Ingredients Rainbow Salad Twirls Pasta-1cup Onion(medium size)-1 Green chilli-2 1" piece of ginger Tomatoes(small)-2 Carrot(small)-1 Beans-5 1/4th of a Capsicum Frozen Peas-one hand full Few curry leaves and Cilantro for garnishing Chilli powder-1spoon Cumin powder-1/2spoon Coriander powder-1/4spoon Garam masala powder-1/2spoon Cumin Seeds-1spoon Sugar-1/2spoon Salt-to taste Oil
Method Boil 3 cups of water,add the pasta..cook for 7 minutes. Drain the pasta and rinse it with cold water and keep aside.
Chop the onion,green chillies,ginger,tomatoes. Chop the carrots and beans,cook them in Microwave for 4minutes.
Heat oil in a wide pan,add the cumin seeds,curry leaves. Add onion,g.chilli,capsicum and ginger pieces and fry for a while. Then add the tomatoes and cook till they become soft. Add the cooked veggies,frozen peas and stir everything together.
Then add salt,sugar,chilli powder,coriander and cumin powders,cook on low heat till the oil oozes out. Add the pasta and mix everything together. cook for 5 minutes in low flame. Finally add the chopped cilantro and add in the Garam masala powder. Give a quick stir, switch off the stove.
Spicy vegetable pasta is ready to serve. Enjoy it with tomato ketch-up or plain curd.
Ingredients Egg-3 Onion(medium size)-1 Green chilli-1 Few curry leaves and Cilantro(for garnishing) Tomatoes(small)-2 Chilli powder-1spoon Turmeric powder-1/4spoon Mustard seeds-1/2spoon Oil Salt
To grind Almond(Badam)-8 Ginger-1" piece Garlic-3cloves
Method Hard boil 2 eggs with little salt.Take-out the shell and keep them aside. Soak the almonds in hot water for half an hour,peel the skin and grind it with ginger&garlic to a fine paste. Chop the onions,green chillies and tomato. Heat oil in a pan,add the mustard seeds and let them pop. Then add the chopped onions-green chilli and curry leaves. Fry till onion becomes transparent. Now add the ground paste and cook for few minutes,add the tomatoes and cook till they become mushy. Add a cup of water,enough salt and bring it to boil.(Adjust the consistency to your taste with more or less water). Cook on medium heat till the oil oozes out. Make slits in the boiled eggs,add them into the gravy. Break the remaining egg and add it directly into the gravy. Cook the gravy on low heat for 3-4 minutes and switch off the stove. Garnish the Curry with Cilantro. Spicy egg curry is ready to serve! Goes well with roti/rice. Personally I liked it very much with hot steaming rice than with roti's! :)
Nithu tagged me with a set of questions last week. Its nice to think back and answer the questions. .Brought back some good old memories.Thanks for tagging me Nithu! She had 2 sets of questions and I chose a few questions from both the sets. Happy reading!
1. Are you a vegetarian, or have you thought about being one?
In-spite of Born,brought-up and married in a non-vegetarian family, I am an egg eating Vegetarian.
2. Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home?
Back home,new years were quite and private..I always get a new dress for the new year. Since it comes in between the month of Markazhi , I used to go to the temple early in the morning...those are good old days!! Now we are going to see fireworks and having get-to-gathers with the friends around.
3. How will you celebrate your next birthday?
Haven't thought about it yet! Like last year it will be quite and private.:) We will go to the temple and have dinner outside.
4. Do you time your breakfast,lunch & dinner or eat when you are hungry ?
Nope..I eat alone my breakfast and lunch. So will have it when I am hungry! :)
5. Name three things you have to use in most recipes ?
Onion,tomatoes,Channa dhal/Urad dhal for tempering.
6.You try a new recipe and it does not turn out good,what will you do ? Cookies are the worst experiments I've ever made!!To be honest, I will keep them for some days,then force myself to throw them.:-| Didn't have courage to make something out of them edible again.;)
7. What inspired you to write a food blog ? While browsing through the web,came across lot of cooking blogs.They inspired me a lot to start my own blogs in tamil & english..In tamil,its just not a food blog,but a special space where I store and share my recipes,experiences and memories.
Bisi Bele Bath is a wholesome food filled with veggies,rice and dhal..Its an easy to cook recipe too..you can make it in 30 minutes and serve it with some simple chips..I got this recipe is one of my friend,who is from Bangalore.
Vegetables of your choice(cut into big chunks)-1cup
One fist full of raw peanuts
MTR Sambar powder-11/2spoon
Salt to taste
Few curry leaves
Wash and soak the rice&dhal together for half an hour.
Combine all the ingredients in a pressure cooker and cook it for 3 whistles.
Make the tempering with the ingredients given under "For tempering"..
Add the tempering with the rice and mix it well.
Bisi Bele Bath is ready to serve..enjoy it with chips or vadaams.
I added 2brinjals,few pieces of drumstick,few chow-chow chunks,one small carrot,3-4 beans and one small potato. You can add your choice of veggies.
In the tempering I have added both yellow and red bell pepper pieces,which really enhanced the taste..so don't miss to add the capsicum.
I heard that there is a special masala powder for this recipe,but never tried making it, MTR Sambar powder works fine too. ;)
Ingredients Sprouted Soy Bean-1/2cup Onion(medium size)-1 Green chilli-1 Tomato(big)-1 Grated Coconut-1/4cup Tamarind Juice-1/4cup Turmeric powder-1/4spoon Chilli powder-11/2spoons Salt For tempering Mustard seeds-1/2spoon Dried red chillies-2 Cumin seeds-1/2spoon Few curry leaves
Method Cook the sprouted soy beans. Combine the soy beans,tamarind juice,onions,green chilli,turmeric powder,chilli powder and salt.Cook till the raw smell of tamarind goes. Meanwhile grind the tomato and coconut to a fine paste. Add the paste with the soy bean mixture.. and add enough water to the gravy. Let it cook for 7minutes on medium heat and switch off the stove. Heat oil in a separate pan and make the tempering,pour it over the kuzhambu and enjoy it with hot steaming rice.