Cabbage-Green Peas Masala

Cabbage-Green Peas Masala

 Ingredients:

1. Cabbage - 1 cup
2. Onion  - 1
3. Tomato - 1
3. Green Peas frozen - 1/2 cup
4. Turmeric powder - 1tsp
5. Chilly powder - 1 tbsp
6. Garam Masala powder - 1/2 tbsp
7. Asafoedtid ( LG Powder) - 1tbsp
8. Mustard seeds - 1 tbsp
9. Jeera - 1 tbsp
8. Salt  & Oil

How to Prepare:

Chop all the vegetables. Heat oil in the kadai and add mustard seeds. Add jeera and chopped garlic and fry well. Add the chopped onions and saute well. Add turmeric powder, chilly powder and garam masala powder and mix well. Add the chopped tomatoes, salt and asafoetida and toss well. Add the cabbage and saute well Cook it covered for 5-7 minutes. Add the frozen green peas and again cook for 10 minutes till the cabbage become soft and tender. Serve it with rice or chapathi!!!

Pictorial:

 Heat Oil. Add mustard seeds                                     Add jeera and chopped garlic

 

 

Add chopped onions                                                   Add turmeric, chilly and garam masala powder

 Add chopped tomatoes,salt & asafoetida                  Add the chopped cabbage

 Cook well for 5-7 min                                                Add frozen green peas and cook for 10 min

 Cabbage - Green Peas Masala goes very well with chapathi & rice!!!!!

Fish Curry

Fish Curry

Ingredients:

1. Fish - 1/2 kilo

2. Onion - 1

3. Green chilly - 1

4. Coconut - 1/2 cup grated

5. Mustard - 1 tsp

6. Methi Seeds - 1/2 tsp

7. Red dry chillies - 4 to 5 pcs

8.Curry leaves - few

9. Kudam Puli (Tamarind) - 3 to 4 pcs

10. Red chilly powder - 1 tbsp

11. Turmeric powder - 1 tsp

How to prepare:

Heat oil and add the dry red chillies and the chopped onions and green chillies. Saute well. Add the grated coconut and saute well again. Then add the turmeric powder and the red chilly powder and fry for 2-3 minutes and then switch off the stove. Once it cools down grind it to a smooth paste. Wash and clean the fish. Heat oil and mustard seeds, once it splutters add the methi seeds and add the grinded masala. Add salt and tamarind(Kudampuli). Once it starts to boil, add the fish pieces and the curry leaves and water and cook for 10 minutes. Serve hot with rice and papad!!!!

Pictorial:

Chop the onions and green chillies.Heat oil and add dry chillies, onion and green chillies and saute well.

Add the grated coconut                                              Add the chilly powder & turmeric powder

Saute well and off the stove. Grind it.                        Wash and clean the fish

Heat oil and add mustard & methi seeds                   Add the grinded masala and kudam puli and salt

Add fish and curry leaves and little water. Cook for 10 mins.

Serve hot with rice!!!!
 

Tomato Biriyani

Tomato Biriyani

Ingredients:

1. Rice - 1 cup

2. Onion - 1

3. Tomato - 3

4. Ginger garlic paste - 1tbsp

5. Green Chillies - 2

6. Pudina, Coriander leaves - Handful

7. Turmeric powder - 1 tsp

8. Chilly Powder - 1 tbsp

9. Garam Masala Powder - 1/2 tbsp

10. Saunf - 1tsp

11. Water - 1 cup

12. Salt & Oil

How to Prepare:

Chop the onions, tomatoes, green chillies. Heat oil in a pressure cooker, add saunf and add the chopped onions and green chillies. Saute it well. Add the ginger garlic paste and saute well. Add the chopped tomatoes and saute well till mushy. Add the turmeric powder, chilly powder, garam masala powder and saute well. Add the coriander and pudina leaves. Add the rice and stir well and add the water and pressure cook for 1 whistle. Remove the steam from the pressure cooker. Serve hot with raita!!!!!!

Pictorial:

 Heat oil and add saunf                                               Add onions and green chillies                               

Add ginger garlic paste                                               Add the tomatoes

Add the spice powders                                                Add pudina and coriander leaves

Add the rice                                                                Add water

After 1 whistle, switch off the stove                           Serve it with raitha

Tomato Biriyani ready. Serve it with raitha!!!!!

Tomato Thokku

Tomato Thokku

Ingredients:

1. Tomatoes - 1 kilo
2. Tamarind - Big gooseberry size
3. Methi seeds - 1tsp
4. Dry chillies - 7-8 nos
5. Mustard seeds - 1 tsp
6. Ginger (grated) - 1tsp
7. Asafoetida - 1tsp
8. Curry leaves - little
9. Salt & Oil

How to prepare:

Pressure cook the tomatoes along with tamarind. When cooled down, grind it to a smooth paste. Keep it aside. Add a little oil in a kadai and add dry chillies and methi seeds. When its fried, take it out and grind it to a fine paste. Heat oil in a kadai and add mustard seeds, when it splutters add the grated ginger and fry well. Add the dry chillies and methi seeds paste and saute well. Add the grinded tomato and mix well. Add the asafoedia and salt and some curry leaves. Make the stove on sim because as it thickens, it will spit. Cook well until it thickens and the oil separates and leaves the sides. Store in a sir tight container. It goes very well with idli, dosa and even with rice.

Pictorial:

 Pressure cook the tomatoes & tamarind                     Grind it to a smooth paste

Add oil and roast the methi seeds & dry chillies. Grind it to a smooth paste. Heat oil and add mustard seeds.

 

Add the ginger paste                                                   Add the dry chilly - methi paste

Add the grinded tomato paste                                     Add asafoetida

 Add curry leaves                                                    When it becomes a thick paste, switch off the stove

 

Tomato Thokku will go very well with idli, dosa, chapathi and even you can mix with the rice and have it

Ribbon Pakoda

Ribbon Pakoda

Ingredients:

1. Rice flour - 1 cup
2. Besan flour - 1/2 cup
3. Butter - 1 tbsp
4. Black sesame seeds - 1 tbsp
5. Asafoetida -  1 tsp
6. Chilly Powder - 1 tsp
7. Salt & water
8. Oil for deep fry

How to prepare:

In a bowl take all the ingredients mentioned above and mix well and make a dough. Heat oil in a kadai. Put a pinch of dough to the oil, it should rise immediately. This is done to see the correct form of oil . Take a little dough and put in the ribbon pakoda mould and press direcly to the oil. Fry it well. Serve it with hot tea as an evening snack.

Pictorial:

Mix all the ingredients                                                Make a dough

 

Press the mould containing dough directly to the oil. Once fried take it out

 

  Serve it with hot tea as an evening snack!!!!