Saturday, November 27, 2010

Cabbage Potato Curry


Potato 1
Chopped cabbage 1/2
Chopped onion 1 big
Crushed ginger 1 Tbsp
Crushed garlic 5 to 6
Chopped chilly 2 to 4
Thick coconut milk 1/2 cup
Meat masala 3 Tsp
Vinegar 1/2 Tsp
Mustard seeds
Curry leaves
Cumin seeds

Heat oil in a pan and add mustard seeds. When it splutters, add cumin seeds, curry leaves, crushed garlic, ginger and chilly. Saute it for few mins and add chopped onion and salt. Stir till it turns brown. Then add meat masala and combine it well in low flame. Add potato pieces and cook it for some time. Then put chopped cabbage and mix well. Pour rqd amount of water and vinegar into this. Cook it in med flame. Finally pour the thick coconut milk and heat it for few min. Remove it from fire.

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Saturday, November 20, 2010

Thakkali Theeyal

  • Tomato (thakkali) 3
  • Green chilly 5
  • Sliced shallots 1/4 cup
  • Tamarind paste as rqd
  • Coconut 1/2 grated
  • Unakka kanthari mulaku (dry bird's eye chilly) 8
  • Chilly pdr 1 Tsp
  • Curry leaves
  • Oil
Heat oil in a kadai and add the chopped tomato, sliced shallots and chilly. Saute it well. Roast the grated coconut, kanthari mulaku and curry leaves in a kadai (roast it in low flame) till it turns brown colour. Remove it from fire and add the chilly pdr and mix well. Allow it to cool and grind it well without adding water. Add this paste into the sauted tomato mix and add water and salt. Boil it well. Add rqd amount of tamarind paste and boil for few min.

[Recipe courtesy: Vanitha]

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Sunday, November 14, 2010

Black Channa Masala

  • Black channa 1 cup
  • Onion 2 big
  • Green chilly 3
  • Tomato 1 med
  • Garlic 5 to 8 pods
  • Ginger 1 big piece
  • Coconut pieces 1/4 cup
  • Thick coconut milk 1 cup
  • Chicken masala 3 Tsp
  • Pepper pdr 1 Tsp
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil
Soak channa overnight. Heat oil in a cooker and add mustard seeds. Allow it to splutter and add half of the sliced onion and coconut pieces. Saute till it turns brown and add half of the tomato. Cook it and add the channa and little salt. Cook till it turns soft. Keep it aside. Heat oil in a kadai and add rest of the sliced onion, garlic, ginger, curry leaves and salt. When it becomes light brown, add chicken masala and pepper pdr. Roast it well and add the chopped tomato. Add little water into it and cook well. Then add the cooked channa into this and mix well. Cover it and cook it in low flame for 5 to 10 min. Then pour the coconut milk and heat it for few min. Remove it from fire.

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Saturday, November 6, 2010

Gobi Manchurian (Dry)

  • Cauliflower (gobi) 1 small
  • Capsicum 1
  • Chilly 5 to 6
  • Onion 2 med
  • Celery 2 Tbsp
  • Chopped ginger 1 piece
  • Chopped garlic 2 Tbsp
  • Pepper pdr 1 1/2 Tsp
  • Tomato sauce 1 Tbsp
  • Soy sauce 2 Tbsp
  • Cornflour 1/4 cup
  • Maida 1/4 cup
  • Egg 1 (optional)
  • Water 1 cup
  • Sugar 1 Tsp
  • Salt
  • Oil
Soak cauliflower in hot water with little salt and turmeric pdr for 15 to 30 min. Drain the water and keep it aside. Mix together maida, little salt, egg (optional) and pepper pdr with little water and make it into a thick batter. Dip the cauliflower pieces in this batter and fry well. Heat oil in another pan and saute chilly, chopped ginger, garlic, onion and celery for few min. Then add capsicum and saute it for another 5 min. Pour soy sauce and tomato sauce into this and mix well. Add water, pepper pdr, sugar and rqd amount of salt into this and boil well. When the water thickens and becomes half the quantity, add the fried cauliflower and combine well. Transfer into a bowl and serve hot.

[Recipe Courtesy: Lekshmi Nair, Magic Oven]

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