Wednesday, February 29, 2012

Plantain & Brinjal Curry

I learnt this recipe from a SriLankan friend. I have tried it several times and totally love it. Fresh grated coconut is the key ingredient and oil plays an important role too! So use these ingredients according to your comfort level and taste! :) Thanks Vanathy for the yummy recipe!


Small round Brinjals-3
Green chilly-1
Few curry leaves and cilantro
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Coconut-1/4cup (or to taste! ;) )
Pepper corn-10
Chilly powder-11/2 teaspoons
Turmeric powder-1/4teaspoons
Oil - 2 tablespoons (or to taste! ;) )


Boil the plantains with little bit of turmeric and salt. Veggie should be soft but not mushy.Remove the skin and grate it after it cools down.
Cut the brinjals into thick slices.
Heat a tablespoon of oil, arrange the brinjal slices, close the lid and cook for few minutes. Then flip them over and cook on the other side too.
Combine the grated plantain, roasted brinjals with turmeric powder,chilly powder, coconut, salt. Mash and mix it with hand.

Heat another tablespoon of oil in a pan, add the mustard seeds followed by cumin seeds and let them splutter. Then add the onion-curry leaves- green chilly and sauté them till the onion becomes transparent.
Add the mashed veggie mixture and mix well. Reduce the heat to low and cook for 5 minutes(or till the raw smell of the spices are gone), stirring in between.

Crush the garlic and pepper corns, and add it with the curry.garnish with cilantro and put off the flame. Serve hot with any rice variety.

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Monday, February 27, 2012

Vegetable Aval Upma / Vegetable Poha Upma

Flattened rice/Thick Poha/Getti Aval - 11/2cups
Green chilly-2
Red chilly-1
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon
Turmeric powder-1/8th teaspoon
Few Curry leaves

Wash the aval(poha) 2-3 times and strain 90% of the water and keep it aside for 5 minutes.

Cut the onion-g.chilli into thin slices.
Cut the carrots and beans into small pieces, add little water and microwave it for a minute.

Heat oil in a kadai, make the tempering with mustard seeds,channa dhal and urad dhal.
Add onion-g.chilly and curry leaves with turmeric powder.

Add the veggies(without water) with salt and sugar and sauté till the onion become transparent.

Now add the aval(poha) and reduce the heat to low. Fry for 2-3 minutes, and put off the flame. Tasty veggie aval upma is ready to serve.

Serve hot with your choice of chutney/pickle.

  • Adding veggie is purely your choice. You can add green peas,broccoli,cabbage,spring onion. In either case, don't overcook the veggies.
  • Red onion enhances the taste of this upma than yellow onion. You can add roasted peanuts/cashew with the tempering to make this upma richer.
  • You can add a splash of lemon juice for the tangy taste. 
Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Friday, February 24, 2012

Lauki ka Kofta / Bottlegourd kofta Curry

This is a healthy version of kofta can prepare only the koftas and have it as a snack or side dish for any rice varieties.

Ingredients for Kofta

Lauki/Bottle gourd/Suraikkaai -small one, peel, grate and squeeze out the water.-1cup (approx.)
Besan- 1/2cup(approx.)
Chilli powder-1/2teaspoon
Coriander powder-1/2teaspoon
Garam masala-1/2teaspoon
Peel and grate the lauki/bottle gourd. Squeeze out the excess water and take it in a separate bowl.
Combine the all the masala powders with grated lauki, add besan little by little till you get the consistency to make the koftas. Don't add salt.
Heat the paniyaram pan with little oil in each well on constant low heat.
Once the pan is hot, add salt to the lauki mixture, make the koftas and cook till they turn golden in color on both sides.

For gravy
Onion-1 (Mince the onion)
Tomatoes-2 (grind the tomatoes into paste)
Bay leaf-1
Chilly powder-1teaspoon
Coriander powder-1teaspoon
Turmeric powder-1/4teaspoon
Fresh Garam masala (powder of one cloves,elaichi and cinnamon stick)
Cilantro- to garnish

Heat oil in a pan and add the bay leaf..let it splutter. Now add the minced onion and fry till the raw smell goes off.
Add the tomatoes and continue cooking till the oil oozes out.
Now add the chilli,coriander and turmeric powder& fresh garam masala, add 2 cups of water and enough salt.
Let the gravy cook for 6-7 minutes on medium heat.
Add the kofta's and cook on low heat for 5-6 minutes.
Garnish with cilantro and put off the flame.
Serve the kofta curry with your choice of Roti/Naan/Jeera Rice. For me, it tasted the best with Jeera rice! ;)
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Sunday, February 12, 2012

Wheat Flour & Oats Dosai

Wheat Flour/aata -1/2cup
Rolled oats -1/4cup
water- 1/2 to 3/4cup

Combine the wheat flour,oats and salt in a bowl.
Add 1/2 cup of water, close it and keep it for 5 minutes.
Mix the flour-oats-water mixture without lumps, adjust the water to get the dosa batter consistency.
Heat a griddle, and pour one ladle of batter, make dosa.
[dosa won't be thin n crisp, it will little thick like "adai"]Sprinkle little oil, flip it on the other side.
Healthy and yummy dosai is ready to serve. Enjoy with your choice of sambar/chutney.

This measurements will yield 8 dosa's (as shown in the picture.)
Linking this with Shoba's 'Just "4" Fun' event.


Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Wednesday, February 8, 2012

Egg Korma / Muttai kuruma

Hard boiled eggs-3
Coconut milk powder-2tablespoons
Turmeric powder-1/4teaspoon
Chilli powder-1/2teaspoon
Coriander powder-1teaspoon
Bay Leaf-1
Cilantro to garnish

To Mince
Green chilly-1
Garlic-3 cloves

Coriander seeds-2teaspoons
Cumin seeds-1teaspoon
Pepper corns-1teaspoon
2"Cinnamon Sticks
Fennel Seeds-1teaspoon
Red chilly-3 (adjust to your taste)


1.Chop the onions,g.chilly..n keep the ginger-garlic ready.

2.Take all the dry ingredients to mince in a mixie jar and powder it.

3.Add the onion-g.chilly-ginger-garlic in the mixie and mince it.

4.Heat a tablespoon of oil and add the bay leaf once the oil is hot. Add the minced masala and cook till the raw smell of the onion is gone. Add another tablespoon of oil in between, and stir it so that the masala dose not get burnt. (will take 5-6minutes on low heat)

5.Now add the tomatoes with turmeric,chilly,coriander powders and salt. Continue cooking till the tomaotes become mushy, and the oil oozes out.

6.Add 1.5 cups of water and let it boil nicely.

7.Then add the peeled and sliced eggs. (We don't eat the yolk, so I didn't add. :) ) Cook for a few minutes.

8.Mix the coconut milk powder in 1/2cup of warm water and add it to the gravy, cook on low heat for 10minutes(or) the oil oozes out.

9.Garnish with cilantro and put off the flame. Spicy egg korma is ready to enjoy with parotta/biriyani/roti or any other rice variety!

Do adjust the quantity of pepper corns,green chilly,red chilly and cloves. We felt it little spicy, but being spicy eaters, we enjoyed this korma. :P

Recipe adopted from here.
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Thursday, February 2, 2012

Veggie Patty & Sandwich

I was looking for a veggie patty for sandwiches..searched in the net for long time, finally concluded with this recipe. You can make this in bulk and freeze it. Preparing a filling n healthy dinner will be done under 10 minutes. :)

Boiled potatoes-2
Green chilly-1
Ginger-2" piece
Olive oil-1teaspoon
Rolled Oats/Quick cooking oats -1/4cup
Plain bread crumbs-1/4cup+1/2cup
Chilly Flakes-1teaspoon
Cumin powder-1teaspoon

Boil and grate the potatoes. Grate the carrots and finely chop the beans, green chilly,garlic cloves and ginger.

Mince the onion in a food processor/small jar of the mixer.

1.Combine the minced onions,chopped capsicum,g.chilly,garlic,ginger with a teaspoon of olive oil in a microwave safe bowl.

Microwave it for 4 minutes, take it out after a minute, mix it gently, cook for 4 more minutes.

2.Now add the grated carrots and beans and cook for 2 more minutes..take it out after a minute and mix it well.

3.Add the boiled and grated potato, and cook for couple of minutes. Let the veggie mixture cool completely.

5. In another bowl, take the bread crumbs,rolled oats, salt,chilly flakes,cumin powder and egg. Add the veggie mixture with this, knead well.

6.Separate the veggie mixture into desired size patties, wrap them individually in a clear wrap and refrigerate it for at least 20minutes. (you can freeze the patties in this stage as well and use it when ever you want! :) )

7.Heat a gril/griddle. Sprinkle little olive oil on the patties and the grill once the grill is hot. Place the patties and cook for 2-3 minutes.

8. Healthy n yummy veggie patties are ready to go into your sandwich! Hope you can follow the sandwich recipe in the picture below! ;)

I prepared the veggie patty, and Hubby dear prepared the sandwich..we used Chipotle mustard, Pepper jack & Fresh mozzarella cheeses, jalapeños,cucumber, tomato, onion, lettuce, salt & pepper with the veggie patty. You can adjust according to your taste.

Have a Healthy Happy Meal!
Linking this post to Sangee's "Show Me Your Hits!" event.

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