Tuesday, November 6, 2018

Diwali Wishes!

Wish you All a Very Happy Diwali!! 
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Wednesday, October 3, 2018

Brinjal fry / Eggplant fry

Big Eggplant - 1
Chilly powder -1teaspoon
Coriander powder- 2 teaspoons
Turmeric powder -1/4teaspoon
Sambar powder-1teaspoon
Sesame seeds -1 teaspoon
Besan/Kadalaimaavu -2tablespoons

Wash, pat dry and cut the brinjal into thick roundels.
Mix the spice powders with besan.
Dip the brinjal pieces in the spice powder on both sides. Take care the powder coats well on both sides. Arrange them in a wide plate and keep it aside for 45 minutes to an hour.
Heat 2 tablespoons of oil in a pan, slowly shallow fry the brinjals on both sides. Crispy and yummy brinjal fry is ready to serve. Tastes good with Sambar rice, rasam rice.

Recipe Inspiration - Here..thank you Mullai 

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Saturday, August 18, 2018

Aaloo Paneer Paratha

Whole wheat flour - 2cups
Boiled potato (medium size )-1
Grated Paneer -1/2cup 
Chilli powder-1teaspoon 
Cumin powder-1/2teaspoon 
Garam Masala powder -1/2teaspoon 
Curd- 2 tablespoons 
Turmeric powder-1/4teaspoon
Oil /Ghee 

Mash the boiled potato..combine it with grated paneer, curd, spice powders and salt. 
Mix the whole wheat flour, add enough water and make a dough. Smear it with a teaspoon of oil, cover it with wet cloth and let it rest for 30 minutes to one hour. 

 Make lemon sized balls, roll them into circles, add few drops of ghee, gather it again to balls (this step is purely optional) Flatten them as round disks.
Put them on griddle, drizzle oil/ghee and make the parathas.
 Serve hot with plain curd or pickles.

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Thursday, July 26, 2018

Little Millet Pongal / Saamai Pongal

After more than an year, I am trying to get hold of my blogs again!! ...to start with, a quick and yummy meal. :)

Little millet / Saamai - 1/2cup
Yellow Moong dal / Paasi paruppu - Little less than 1/2cup
Crushed cumin seeds -1teaspoon
crushed pepper corns - 1teaspoon
Chopped ginger - 2teaspoons
Ghee - 2 teaspoons
Few curry leaves
Hing/Asafoetida - 1/4teaspoon

Wash and soak the little millet and moong dal to gather for 30 minutes.
In a pressure cooker, add the soaked millet and dal (without water) and add 2.5 cups of water and half cup of milk.
Add in the crushed cumin-pepper, ginger, curry leaves, ghee, hing along with enough salt.
Close the cooker and cook for 4 to 5 whistles. Let pressure settle down, open the cooker, add ghee roasted cashews (optional, i didn't add) and serve hot with your favorite side dishes like chutney, gothsu or sambar.

Reference : HERE
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