Chickpeas sundal

For making sundal u will need:

Chickpeas- 2 cups (soaked in water for 7-8 hours)
Dry red chilli- 2-3 nos
Roughly chopped green chillies- 1tsp
Mustard seeds- 1tsp
Asafoetida/ hing- a pinch
Curry leaves- a few
Salt to taste
Vegetable Oil- 1tblsp
Grated coconut- 2 tblsp
Turmeric powder- 1tsp
1 tblsp lemon juice

Method:

In a pressure cooker, place chickpeas , salt and 1/4 tsp turmeric powder. Add water in such a way that it s just 1/2" over the chickpeas.

Pressure cook for 5-6 whistles till they becomes soft. Once done, let the pressure come down on its own. Once pressure releases, remove peas and drain in a colander completely. 

Heat oil in a pan. Add  Dry red chillis & crackle mustard seeds, now add asafoetida, green chillies, curry leaves to it. When curry leaves starts spluttering add the boiled chickpeas to it. Adjust salt. Switch off the flame. Add lemon juice to it. Now garnish with some grated coconut. 
Your chickpeas sundal is ready to serve. Serve as a side dish with rice, pullav  or u can have it with parathas.

Leftover Idli Upma

MMM idli Upma a perfect breakfast...looks interesting!!! isn't it?? Bored from regular idli chutney??? Then don’t worry..here is a nice way to use your leftover idlis....U can add veggies as per your choice.. To make this used: 




Ingredients:

6-7 left over idlis, cut in to pieces or crumbled (as per your choice how u want to eat)
1 small capsicum- thinly sliced
1 small carrot- thinly sliced/ thinly grated
1 medium size onion- finely chopped
5-6 curry leaves
Grated ginger- 1tsp
1tsp red chilli powder
2-3 dry red chillies
1 tblsp peanuts- optional
2 green chilli- chopped
Pinch of turmeric powder
pinch of asafoetida 
salt to taste
1 tsp cumin & mustard seeds
1 tsp white skin less urad dal
Lemon juice- 1tblsp
Freshly Grated coconut- 1tbsp
chopped coriander leaves/ grated coconut for garnish
2 tbsp oil


Method:

•  Heat oil in a pan, add asafoetida, dry red chillies, add cumin/ mustard seeds and let them splutter. 
• Add urad dal and let it turn red. Add curry leaves, peanuts. Add grated ginger, chopped onions  & green chillies and sauté for a min. or two.
•  Add sliced capsicum & carrots. Sauté for 2 mins. 
• Then add turmeric pwd & red chilli powder. Mix well. 
• Add the crumbled idlis and combine. Adjust salt. Mix well. Sprinkle water & cover with a lid. let it cook for 2-3 mins. 
• 
• Add the lemon juice & little bit grated coconut. Mix well. Now switch off the flame. Garnish with freshly grated coconut & coriander leaves. (I sprinkled some idli podi to the upma before I dig in..)

Minty Pumpkin Rassam

It is a traditional southindian recipe...I hav learned this from one of my south Indian friend...A tasty healthy, quick & easy to make recipe,.Goes well with hot hot steamed rice..I made this 15 days back...but due to my laziness I couldn't able to upload this..mMMM yummy.. I'm so hungry right now and I wish this was really in front of me!...Hope u ll like my version of rassam...

Ingredients:

2 bug tomatoes cut in cubes
Pumpkin- cut in cubes 100 gms
1 small onion sliced
Green chilli 4-5 cut length wise
Ginger-garlic- cumin seeds crushed- 1tblsp
Salt
Haldi
Rasam powder- 1tblsp
Imli pulp 1 tblsp or as much as you want to put in your rassam
For seasoning:
3-4 dry red chillies
1tsp  mustard cumin seeds each
 A few curry leaves
few pudina leaves
1 tblsp urad dal
Pinch of hing,
1 tsp whole dhania/ coriander
1 tblsp crushed garlic.

Method:
Add 3 cups of water in a big vessel. Bring it to boil. Add tomatoes, pumpkins, sliced onion, green chilli, crushed ginger garlic & cumin, haldi, rassam powder, imli pulp & boil all till tender.
 Heat tadka pan.  Heat 1tblsp oil in it. Add red chillis, mustard cumin seeds.. When the will start crackling add curry leaves, , urad dal, hing, whole dhania.crushed garlic & pudina leaves. sauté for a min.  Then pour the seasoning to the boiled rassam. Your rassam is now ready to serve. Serve with hot steamed rice.

Kuzhi sweet Paniyaram

Ingredients:

Maida/ all-purpose flour : 2 cups 
Sooji/ rawa- 2tblsp ( instead of rawa u can also use rice flour) 
1 large Ripe Banana grated
Baking soda : 1 tsp
Grated Jaggery : 1 cup (you can increase or decrease sweet level according to your taste)
cardamom powder- 1tsp
fennel seeds/ saunf- 1tsp (optional)
water 
Broken Cashews – ¼ cup
Shredded Coconut: 1/2 cup (optional)
Oil/ ghee for frying
Salt  ½ tsp

Method:

To prepare Jaggery syrup,  boil ½ cup of water in a pan and add jaggery to it. Bring to boil and let the jaggery melt. Make sure there are no lumps. After that remove from heat and let it cool. No need for thicker consistency. 
Now roast the coconut pieces in ghee until they turn golden brown. Keep them aside.
 Add the jaggery mixture to the mashed banana and pulse mix again.
Now  add maida & rawa in a bowl and add the banana jaggery mix and mix well without any lumps. Add roasted coconut, cardamom powder , saunf, baking soda, cashews and mix well.
Batter should be in running consistency neither too thick nor too thin. 
Heat & grease the kuzhi paniyaram pan with oil in medium  heat & drop laddleful of batter in each holes and the batter should be 3/4th full in each mould. Drizzle required amount of oil & cover. After 2-3 min. remove the lid, flip it to other side to evenly cook. Cook in low flame till they turn to golden brown in color.
I don’t hav paniyaram pan..so I did it directly with the help of spoon. If you don’t have pancake pan just deep fry spoonful of batter in oil.  Make sure the consistency should be little thick.
Your paniyaram is ready to serve. Serve hot.

sending this to event Mission : Breakfast hosted by http://nivedhanams.blogspot.in, CookCookandCook  hosted by http://cookcookandcook.wordpress.com/

 andThoushaltcook  hosted by http://thoushaltcook.wordpress.com/

sending this to Kid's Delight - Lunch Box Recipes hosted by http://seduceyourtastebuds.blogspot.in, &  Srivalli's Kid’s delight post (http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html)

Brinjal podi a southindian Recipe

Brinjal is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Brinjal also contains phytonutrients such as nasunin and chlorogenic acid.
Soooo friends today I m going to share the brinjal fry ( south Indian) recipe that I learned from my friend here. I found a good friend here in US & she also loves to cook....When i visited her house she prepared this special recipe & I just loved that..
It is an amazing, simple and deliciously fried vegetable cooked with simple  ingredients. It is a great yummy dish which can be serve as a side dish with the main course or else eaten with rice or chapatti or roti...Hope u’ll also like the recipe..
Basically this is made of various types of powder dals (Podis or dry spice mix powder prepared with a combination of spices, lentils, herbs or leaves are roasted separately in oil or dry roast and ground to make a crumbly powder)& brinjals.....Do try this simple and exceptionally delicious dish and enjoy its flavors.

So here is the powder daal / podi recipe which is simple to make, aromatic, packed with proteins, easy on the stomach and tasty.

Ingredients:

To make the Roasted dal powders U need:

1 cup of channa dal

1 cup of split urad dal (with skin)

3tblsp of moong dal

2tblsp sesame seeds

1tblsp cumin seeds

12-15 red chillies

Raw garlic- 3-4 cloves

Handful curry leaves

Dry roast all the daals, red chillies , cumin & sesame seeds separately. Mix all things in a bowl. Let it cool for 5-10 mins in room tempr & then Grind them & make a powder.

Now to make the brinjal fry u ll need:

Small Brinjals/ egg plants- 8-10

Roasted dal powders - 4-5 tblsp (see the recipe below)

salt as per the taste

haldi- 1 tsp

Red chilly powder as per your taste

oil- 2tblsp

mustard/cumin seeds- 1 tsp

hing/ asafoetida a pinch

1 large onion thinly sliced

curry leaves a few

chopped coriander leaves a few for garnishing.

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water. Heat oil in a pan. Add a pinch hing. Then add mustard -cumin seeds & curry leaves. let it splutter.

Add the sliced onions. saute for a min or two till they turns translucent. Then add the brinjals & fry for 2-3 min. on medium flame. Add haldi , salt & red chilly powder. Mix well. Cover the lid for 7-10 min. till  brinjals are done. Take a small bowl add 1/2 cup of water. To that add the podi powder. Mix well.

Remove the lid & stir the brinjals. Add the mixed podi powder to the brinjals & mix it well. Stir for another 3-4 min till the brinjals are completely coated with powder. Garnish with chopped coriander leaves.Your brinjal podi is now ready to serve. Switch off the flame & serve hot with phulka/ paratha or any type rice.

Sweet nd sour brinjal/ eggplant

My husband is a big eggplant fan..He loves it in any form. So I always keep trying various eggplant recipes at home...MMM I m salivating..This curry is super delicious & irresistible when served with hot hot phulka/ paratha... Tamarind juice will add the extra zing... Super delicious nd a must try recipe..:)

Small round purple brinjals 8-10

Tamarind pulp- 1tblsp

Grated Jagerry - 1tbsp (if u want u can increase or decrease the quantity as per your taste)

Salt as per the taste

Mustard seeds – 1tsp

Hing a pinch

2-3 dry red chillies

Curry leaves a few

Oil- 2 tblsp

Chopped coriander leaves- a few

Grind all the below ingredients

1 medium size tomato- cut in cubes

1 large onion cut in cubes

Chopped Ginger 1" long

Small Garlic cloves 5

Green chillies 2 nos

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chilli powder ½ tsp

Coconut 1 tblsp

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water.

Now heat oil in  a pan. Add dry red chillies, mustard seeds, hing & curry leaves. When they crackles add the brinjals & sauté them. Sprinkle little salt over them. Sauté for 5-6 min till they r 50% cooked. Now add the blended masala to it. Mix well & cover and cook till brinjals are tender. Check in between otherwise the gravy will stick to the bottom. If required add ½ cup of water to the gravy. Now switch off the flame & garnish with chopped coriander leaves. Serve hot with chapatti/ paratha or any type of rice/ pullav.

Beetroot & black chickpeas fry

Ingredients:

Beetroot 2 nos- cut in small cubes
Black chickpeas- 1/2 cup ( soaked )
Cumin-mustard seeds- 1tsp
Dry red chilli - 2-3 nos broken
A few curry leaves
Chopped onion- 1/2 cup
2-3 green chillies Chopped
1-2 nos of garlic cloves- finely Chopped
salt as per taste
Oil- 1tblsp
lemon juice- 1 tblsp (optional)
Curry powder- 1tsp
grated coconut- 2tblsp

Method:

• Soak & then pressure cook the chickpeas till they becomes soft. drain all the water. 
•  Heat oil in a pan. splutter cumin-mustard seeds,dry red chilli & curry leaves.
•  Then add chopped onion, chopped green chillies & 1 tblsp of chopped garlic.. 
• Add the cut beetroots & saute well. cover a lid & let it cook till the beetroot becomes soft. Now add the boiled chick peas & mix well. adjust salt & add 1tsp curry powder. 
• Saute for another 2-3 mins.
• Then add 2tblsp of grated coconut & mix well. 
• Now switch off the flame. Atlast If u want u can add 1tblsp of lemon juice also...
• Your beetroot & chickpeas fry is now ready to serve...

Long bean poriyal

Ingredients:

long beans- 1/2lb & cut in to small pieces
potato- 1 large size peeled & cut in to small pieces (optional)
2 tblsp channa dal
2 tblsp urad dal
1 tblsp whole coriander seeds
3-4 dry red chillies
2tblsp grated coconut
2 garlic cloves
1 tsp tarmarind pulp
vegetable oil- 1tblsp

for seasoning
1 medium size onion- chopped 
turmeric powder- 1tsp
salt- as per the taste
coconut oil/ veg oil - 1tblsp
curry leaves- a few
uraddal- 1tbslp
dry red chillies- 2 nos broken
cumin/ mustard seeds- 1tsp

Method:

 Heat a a  kadhai,  add  cut potatoes &  green beans, add 2tblsp of water and a pinch of salt. then boil it  in low flame for 5-7 mins till they becomes tender. Once the veggies are cooked transfer them into a bowl and set aside.

 Heat a pan. Add 1 tbsp of oil.  When the oil is hot add channa dal, urad dal, coriander seeds, red chilies & garlic. Fry till they becomes light brown in color. cool for some time &  then  put them into a blender.


Add grated coconut & tamarind  pulp. grind them in to a coarse paste (not too smooth) adding a little water.


  
 Heat a pan. Add 1tblsp of oil. Add urad daal, dry red chilles , mustard cumin seeds.When the mustard seeds start crackling , add the curry leaves & chopped onion. saute till they become translucent. Add turmeric powder, mix well  & then add the blended Masala Paste.


Stir it on a low flame until it gets nice and dry. Finally put the veggies the pan , adjust salt and mix all together. 




Now your long bean poriyal is ready to serve...

serve hot with steamed rice/ sambar or u can serve with paratha/chapati as a side dish.

Poha Podi

Its winter now...With such a weather, it is really very difficult to get up early in the morning & make Breakfast ..For this lazy weather this recipe is perfect to have with cup of tea or coffee....Poha mix with spices....A very easy, quick, healthy  & tasty south Indian recipe for breakfast.

Ingredients:

Poha/ chuda- 1 1/2 cups
podi powder (2tblsp roasted channa dal +2 dry red chilli+ 1tsp cumin seeds + salt) blend together & make a  fine powder
masalas from mango pickle- 2-3 tblsp
coconut- 2 tlsp
a pinch of sugar

Method:





  Wash poha properly & soak it till soft.


 Add the podi powder, pickle masala, coconut, pinch of sugar to the soaked poha. 




Mix them well & serve...

Sending this to Lets cook one pot meals hosted by http://www.simplysensationalfood.com

Vermicelli Upma

Ingredients:

1 1/2  cup roasted vermicelli ( If vermicelli is not pre-roasted,  roast it in a pan with adding 1 or 2 tsp ghee  to avoid sticky upma) 
Onion- 1 medium size chopped
1 small carrot chopped
Green peas- 2 tbsp ( I didn't add)
mustard  seeds- 1tsp
urad dal- 1tsp
asafoetida- a pinch
2 green chilly- chopped
grated ginger- 1tsp
a handful of curry leaves
1tblsp roasted peanuts
turmeric powder- 1/2 tsp
Ghee/ oil- 2 tblsp
salt to taste
sugar 1/2 tsp
2-3 dry red chilies
lemon juice- 1tsp
1tbslp chopped coriander leaves


Method:

Heat ghee in a pan. Add dry red chilli, asafoetida & mustard seeds. When they will start spluttering , add urad dal. when it will change its color to light brown then add curry leaves, chopped onion & green chillies. saute for a minute or two. 
Add grated ginger. saute for some time then add carrot & green peas. cover & cook till veggies becomes soft. then add the roasted peanuts. mix well.
 Add 2 cups of hot water & turmeric powder to it. let it boil, then add the vermicelli , salt & sugar & cook till vermicelli becomes soft & absorbs the water. 
Add lemon juice to it & mix well. Garnish with chopped coriander leaves. Your upma is ready to serve now...:)

sending this to Breakfast Club hosted by http://farmersgirl.blogspot.co.uk

Curd vermicelli

This one is the perfect & healthy breakfast for a lazy morning. This is just like curd rice, u just have to cook vermicelli & add curd to it & do the seasoning for the better taste. I learnt this from one of my friend Deepthi. Once she made this Recipe & brought for me to taste. I felt very happy to see this recipe as it was quite new to me & taste was also superb,... From that day my husband became a gr8 fan of this recipe. It is soo tasty & healthy & easy to make. You can add carrots, pomegranates, raisins, cashews or any vegetable u want.

so friend here is the recipe for you all..

Ingredients:

Roasted Vermicelli-  1cup  (u can roast the normal vermicelli also)
Curd -2 cup
Mustard/cumin seeds- 1tsp
2-3 green chilli- chopped
Curry leaves- a few
Salt to taste
Dry red chilli- 2-3 nos
A pinch of sugar
Peanuts- a handful
Chopped Coriander leaves for garnishing
Ghee/Oil- 1tblsp

Method:


Boil 2 cups of water in a vessel add the vermicelli &  salt and let it to boil for 4-5 min in a medium flame till vermicelli becomes soft.
 Drain all the water from the vermicelli .  Add curd to the boiled vermicelli & mix.
In a non-stick pan, add ghee and fry peanuts till golden brown. Keep it aside.
In the same pan add oil, when hot. Add mustard & cumin seeds, let it splutters add curry leaves, red chilis & chopped green chillies. Add the roasted peanuts.
Take it out from stove. Pour the seasoning over the curd mix vermicelli . Add salt & pinch of sugar. Add chopped coriander leaves . Mix well & serve hot or cold.