GRAVY ITEMS FOR CHAPATHI

BHINDI MASALA
Bhindi also known as Lady Finger 1/2 kg 
Tomatoes 4 (medium)
Onions 2 (large) Green chillies 2
Red and yellow bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
Oil 4 Table spoons
Chopped Coriander leaves 1/2 bunch
Salt to taste

 METHOD"

Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. Keep separately. splutter cuminseed,mustard,onion,chilli,tomato,red  yellow pepper and  curry leaf together. after sauce it out add the bhindi with this. to this add garam masala powder and chilli powder. Keep on heat for two more minutes and then remove the pan. Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot

  EGG PLANT GRAVY
3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped oninon,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)
. 

MALAI KOFTA:

Its a  dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with chapathi,nan and pulav rice side dish.


INGREDIENTS I USED:

FOR KOFTA;
baked potato (shreded)
paneer(shreded)
chilli powder
salt


Mix all the ingredients together make it like a small balls and fry it in a little oil.keep it aside.

 

FOR SAUCE:

• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1/2 tsp red chilli powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala OR chana masala

METHOD:
First heat the 3 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Add this paste back into the pan and fry till the oil begins to separate from the masala. Add the nut paste and fry for another 2-3 minutes.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes. Turn off the gas and sprinkle the garam masala or chana masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.Then serve hot for chapathi or pulav rice.

METHI PANEER MASALA GRAVY(KADAI PANEER)

INGREDIENTS I USED:

Paneer cubes
kasuri methi
Fried onion pieces
Tomoato
Tomato puree
Dhaniya powder
Chilli powder
Garam masala powder
Clove and cinnamon
Ghee or oil

METHOD:

Soak the paneer cubes in water and keep it in microwave for 1min. Drain the water,fry the paneer cubes and keep it aside.


In a sauce pan, fry the clove, chinnamon and kasuri methi in ghee or oil. Fry the onion and keep it aside. Grind the onion,tomato,chilli powder,dhaniya powder,tomato puree and garam  masala together. (dont add water,tomato water is excess enough to make a thick gravy)Mix all this in pan. stirr well till the masala smell goes off. Now add the fried paneer into the above mixture. Keep it in the fire for 5 min. Then turn off the flame.serve hot with chapathi.




NAVARATHNA KURUMA


INGREDIENTS I USED
Shreded Coconut
Fennel seeds
Garlic pods - 4
Ginger minced
Chilly powder - 1 tablespoon
yoghurt cream - 2 table spoon
VEGETABLES:
Paneer
Potato
Beans
Carrot
Peas
Corn
Cluster bean
Bell pepper
Cucumber
cauliflower

METHOD:


Heat a pan with oil. Fry the clove,cinnamon,garlic pods and curry leaf together. To this add all the baked vegetables and paneer with that. Close the pan and keep it for 5 min. Grind the cocount with garlic pods,ginger,fennel,chill powder,and cream. Add all this mixture to vegetables.stirr well till the masala smell goes off..keep it in flame for 5 minutes. Serve hot.

DIWALI SNACK ITEMS(8)

POONDU KARASEV RECIPIE


INGREDIENTS

Bengal gram flour - 1cup
Rice flour - 1/2 cup
Salt - required amount
curry leaves
Refined oil

TO GRIND A PASTE
Garlic - 1 whole
Red chilli
Pepper

PROCEDURE:

1. Mix the bengal gram flour and rice flour together with salt and water.
2. Make it like a dough
3.Heat oil and using the kara sev making plate rub the dough on it
4.When it starts turning golden brown, remove to a tissue paper to remove excess oil.
5. Fry some curry leaves in oil and mix with the kara sev.

MURUKKU

INGREDIENTS I USED:

Raw rice - 4 cups
White gram - 1/2 cup
White sesame seeds - req amount
Cumin seeds - req amount
Asafoetida powder - 2 tbsp
Butter - 100 gm
Salt - As reqd
Oil for frying

PROCEDURE:
Wash and clean the rice well. Leave it to dry.Once it has dried completely, powder it nicely. Fry the white gram and powder it.Mix together the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.Take a little of this mixture and add water to it to get a dough like consistency. Take this dough and twist it into circular shapes of that of the murukku.Heat oil in a kadai.To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Drop in the murukku gently into the hot oil and fry till golden brown. Store in an air tight container.


RIBBON PAKORA

INGREDIENTS I USED:

1 cup rice flour
1/4 cup Gram flour

1/4 tsp butter 

1/2 tsp asafoetida
1-2 tsps chilli powder
salt to taste
oil for deep frying

METHOD:

 Mix all the flours and the powders. Add butter or ghee with this flour. Add water to make a soft dough. Put into a murukku press and squeeze into hot oil into a big circle in the pan. Deep fry till golden brown. Leave to drain and cool on absorbent paper towels.

OMAPODI

 INGREDIENTS I USED:

Gram flour – 1 cup 

Rice flour – 2 tbl spn

Omam – Powdered 1 tbl spn 

Butter / Ghee – 1 tbl spn 

Oil – To fry 

Salt

METHOD

1. Mix gram flour, rice flour, Omam Salt & butter/ghee and make it nice fluffy dough.
2. Fill the murukku maker keeping small holes plate in it with some portion of dough.
3. Directly put in oil using murukku maker and deep fry.Serve crispy.

COCONUT BURBI

INGREDIENTS I USED:
Medium Sized Coconut: 2
Refined Sugar: 2CUPS
Ghee
Cardamom: 3

Method:
Grate the coconut . Powder the cardamom and grease a plate with a little ghee.Take a vessel and add the grated coconut and sugar. Place on high flame and stir it. Reduce the flame to medium and add the ghee, cardamom powder. stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together , and a sweet aroma should fill the room. Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares.



MYSORE PAK:

INGREDIENTS I USED:

Bengal gram flour - 1cup
ghee - 1cup
sugar - 2cup
water - req amount

METHOD:
Mix the flour with a little ghee. Heat the sugar in water till reaches proper consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a  plate. When firm cut the mysore pak into squares.


HOME MADE JANGIRI

Ingredients i used:

Urid dal - 1cup
idly rice- 2 table spoon
orange color powder
sugar - 2 cups
water- req amount
oil

METHOD:

Grind the urid dal and rice together. Add the food color with that while grinding. so that color will spread equally.take this mix into the ketchup dispenser or else polythene pack like a cone for henna..make a small hole to dispense the urid dal mix in the oil.u can make a jangiri design in oil what u desire.because we cant make a traditional jangiri model like a professionalist. so make it like your wish. Fry it in the oil deeply. Then prepare a sugar syrup and  put the fried jangiri in syrup.janiri absorps sugar syrup and will give more tasty for your buds.

SUGAR SYRUP:

Take 1 cup of water and add  2 cups of sugar. make it as a syrup and it should be in one string consistency.add 2 drops of rose essense and cardomom powder.

MOONG DAL LADDU:(PAYATHA MAAVU URUNDAI)

INGERDIENTS I USED:

Moong dal - 1cup
sugar - 1cup
Ghee - 1/2 cup
Cardomom powdered
Dried grapes

METHOD:

Heat a pan, dry roast the payatham paruppu and cardamom together for 3-4 minutes.  In a mixie, grind the roasted ingredients to fine powder and grind the sugar and keep separately. In a shallow bowl mix all the ingredients together with dried grapes. Add a ghee ,make a small ball like a lemon size when the ghee is warm. Keep it in a air tight container.

ALOO PARATHA

STEP 1

STEP 2

















STEP 3

STEP 4









Ingredients i used:
Atta flour
potato (baked) - 4
onion  -finely chopped
jeera (fried and powdered)
Red chilly powder
curry leaves
coriander leaves
salt
Ghee

Proceure:

Bake the potatoes in microwave for 4 min..peal off the outer skin. and make it like a wet dough. to that add grounded jeera,minced onion,curry leaf,coriander leaf ,chilli powder and salt. Make it like a small balls as in step 1. It should be free from water. Then in atta flour ,keep the potato balls inside as in step2..keep it aside for ten minutes(step3)..above that apply a little ghee..Then make it like chapathi and fry it in tawa.

VEGETABLE BREAD UPMA

Ingredients:

cut the bread into small pieces

onions Chopped

1 tomato chopped
1/2 cup vegetables (carrot,beans,peas,bell pepper)

 green chilies and  curry leaves

ginger minced, mustard and chana dhal

Add salt to taste

masala powder

Method:

1. cut the bread into minced pieces. keep it aside.

2. Fry the mustard,chana dhal,green chilli,tomato,curry leaves and ginger in ghee.

3. after fry this add all the vegetables into that with curry masala powder..then keep a lid for sometime to cook the vegetables

4. Next add the bread slices into that with salt and mix peoperly.cook it for few minutes.

5.garnish with coriander leaves. serve hot with onion raitha.

Aubergine recipes (eggplant) recipe with red bell pepper

3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped onion,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)

AMMU'S KUTTI KITCHEN: VARIETY RICES

TAMILNADU SPECIAL VARIETY RICES

VARIETY RICES(8)

LEMON RICE:

Ingredients:

• 2 cups cooked Basmati rice
• cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
• 2 Red chillies slit lengthwise
• 1 piece of ginger grated
• 1/2 cup peanuts (roasted )
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Procedure: Gently roast and then coarsely powder the coriander seeds. Keep aside.Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.Add the lemon juice and mix well.Add the rice, roasted coriander powder and salt to taste and mix thoroughly.Serve with potato chips.

 COCONUT RICE:

Ingredients:
• 2 Cup Basmati Rice
• 1 Grated Coconut
• 6 Tsp Ghee
• ½ Tsp Mustard Seeds
• 1 Tsp Dal (Channa dal)
• 1 Tsp Urad Dal
• 4 RedChilies
• Salt to Taste

PROCEDURE: Get thin extract of coconut milk by squeezing the grated coconut. Boil the rice (1:3) with water mixed coconut milk. Dry roast ground nuts and cashew nuts separately and keep them aside. In a pan heat the oil.Splutter mustard seed then add Urad dall, Bengal gram, Green chilli, smashed ginger, Curry leaves, grated coconut, and Salt fry for 1 minute. Mix rice.

CARROT RICE:

Ingredients:
Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

PROCEDURE:

1. Wash the carrot and pat dry. Then shred or grate it and keep aside.
2. Heat the oil in a  pan. Add the whole black peppercorns,Onion,chilli,mustard,cumin seeds and cinnamon stick.
3. Add the shredded carrot.
4. After a couple of minutes, add the cooked rice and salt to taste.
5. Keep stirring so that the rice doesn’t clump together or stick to the bottom of the pan.(add ghee)
6. Switch off the gas and keep covered for a couple of minutes. Garnish with curry leaves.Serve hot.

VEGETABLE PULAV:

Ingredients:

• 2 cups rice
• 3 tbsps vegetable oil
• 1 tsp salt
• 1/4 tsp garam masala
• 3 cups water
• 1 small onion thinly sliced
• 1/2 tsp peeled and grated ginger
• A pack (500 gms)  vegetables(peas,carrot,beans,onion,mushroom,corn and potato)

 

PROCEDURE:
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the vegetables. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.

Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.

 

PUDHINA RICE:

 INGREDIENTS I USED:

Cooked rice 2 cups

Mint leaves- as required

Ginger garlic paste- cut into minced pieces

 Mustard -½ tsp

Onions- 2

 Red chilly 2

 Ghee  1 tsp

 Oil- 3 tsp

 Salt as per taste.

Procedure:

1. Wash mint leaves thoroughly and keep them aside

2. Take pan and add Ghee.

3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.

4. Let them fry well.

5. Now add mint leaves turmeric powder and salt and mix thoroughly

6. Add ghee or butter and fry it well.

7.. Remove from the pan mix it with cooked rice. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.

8. Serve hot with chips. 

EGGPLANT RICE:

This is also knows as vangibath dish..its a favourite dish in karnataka.

INGREDIENTS I USED:

1. Small Onion finely chopped

2. coriander seeds

3. jeera

4. shredded cocount

5. Channa dhal

6. Redchilli - 4

7. mustard

8.curry leaf

9. Ghee

10 brinjal cut into long pieces

11. Jaggery

12. Tamarind juice

13. Cooked rice

 

 Procedure:

 Fry the chana dhall,coriander seeds,red chilli,and jeera in oil. Grind all the ingredients as a course powder. In a pan fry the onion and brinjal together in ghee. To this mix the above course grind mixture then Add the jaggery with tamarind juice. After fry all the ingredients mix the tamarind juice with that. To that add the cooked rice, required amount salt to taste and mix well keep it aside for sometime in stove. Then turns off.  Delicious eggplant rice is ready to serve with onion raitha or chips. Garnish with coriander leaves

CABBAGE RICE:

Onions
Tomato

Grated Coconut
Green Chillies
Little Ginger
Coriander Leaves
Curry Leaves
Mustard Seeds
Channa Dal
Urad Dal

METHOD:  Heat oil, add the seasonings chana dal and urad dal, fry till golden brown. Add sliced onions,Grated coconut,ginger and tomato a little fry it & Add shredded cabbage and fry till the cabbage is completely cooked. masala and fry for 10 minutes.  To that add boiled rice,turmeric powder and salt and fry for 5 minutes. Garnish with coriander leaves and curry leaves.

PEAS PULAO

INGREDIENTS I USED:

1. Peas
2. Bay leaf
3. Cinnamon
4. Onion
5. Cumin seeds
6. Salt to taste

METHOD:      Fry the onion,bay leaf,cinnamon and cumin seeds in Ghee. Add the peas into that. To this mixture add the cooked rice and salt. Keep it in the flame for  5 minutes. Serve hot with some spicy gravy.