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Wednesday, September 7, 2016

BHATURA




A scrumptious bhatura with a liberal helping of Chole....

That's the ultimate comfort food for any Indian.....


INGREDIENTS


  • FLOUR (Maida) -2 cups
  • SOUR CURD -1 cup
  • SODA BICARBONATE - 1/4 teaspoon
  • SALT TO TASTE
  • OIL FOR FRYING

METHOD

  • Mix together the salt,soda bicarbonate and the curd well.
  • Add a teaspoon of oil to it and mix well.
  • Now add it to the flour little by little and make a soft dough.
  • If needed,you can add more curd or water to make the dough.
  • Keep the dough in a basin and cover it with a damp towel.
  • Keep it in a warm place for 4-6 hours ,preferably in a place where there is hot sunlight.
  • Now the dough would have risen well.
  • Make lime sized balls out of the dough and roll them out into pound/oval shaped puris that are fairly thick.(you can dust some plain flour to roll them out)
  • Fry them in a pan filled with hot oil till they rise well and are done .
  • Serve with hot chole/Channa Masala



Friday, September 2, 2016

KARUVEPPILAI THUVAYAL /CURRY LEAVES THUVAYAL



Here is a tasty and wholesome thuvayal made with our humble bunch of curry leaves which is an abundant source of Iron....

As these leaves are always available ,you can make this dish any day or time  within minutes....

Usually,curry leaves are used for seasoning and garnishing  and usually end up as leftovers after a meal so their nutrients are not had by us fully but this dish makes sure that we consume it fully and definitely it bowls us by its aroma and taste too...


INGREDIENTS


  • CURRY LEAVES  -2 cups
  • URAD DHAL-1 tablespoon
  • RED CHILLIES -  4-6
  • TAMARIND -A small bit
  • GRATED COCONUT - 1 CUP
  • SALT TO TASTE
  • OIL -1 teaspoon




METHOD


  • Wash and clean the curry leaves .Towel dry them.
  • Heat the oil and fry the dhal and red chillies.
  • Add the curry leaves and coconut and the fried ingredients into a mixie jar.
  • Add the tamarind and salt to taste.
  • Grind them to a thick ,slightly grainy paste with just a little water.
  • Serve with hot rice.
  • Can be mixed with plain rice and eaten as a main course or even had as an accompaniment to rice,rotis, idlis,dosas etc.
  • Tastes great with curd rice.



Wednesday, March 2, 2016

CAULIFLOWER COCONUT MASALA


Here is a healthy and tasty Cauliflower Masala with the aroma of coconut and mild spices...

INGREDIENTS


  • CAULIFLOWER PIECES - 3 CUPS
  • CAPSICUM -1
  • ONION-1
  • TOMATO -2
  • GARLIC -FEW PODS
  • SAUNF -1/4 TEASPOON
  • CUMIN SEEDS -1/2 TEASPOON
  • CLOVES-4
  • ELAICHI-2
  • CINNAMON-1 BIT
  • CHILLI POWDER-1 TEASPOON
  • TURMERIC POWDER - 1/4 TEASPOON
  • OIL FOR FRYING -2 TABLESPOONS
  • GRATED COCONUT -1/2 CUP
  • COCONUT MILK -1/2 CUP
  • SALT TO TASTE 
  • CORIANDER LEAVES FOR GARNISHING






METHOD



  • Chop onions ,tomatoes and capsicum into small bits.
  • Soak the cauliflower bits in hot,salted water and wash well after 30 mins.
  • Heat 3 teaspoons of oil in a pan.
  • Fry the spices,garlic ,onions and tomatoes till they are mushy.
  • Add the coconut and grind to a coarse paste.Keep aside.
  • Heat the remaining oil and saute the capsicum bits.
  • Now add the cauliflower and saute for a minute.
  • Add salt to taste.
  • Add the chilli powder and turmeric powder.
  • Saute well.Add the ground masala.
  • Add enough water and let it simmer.
  • Cover the pan and cook till the cauliflower is done and the raw masala smell is gone.
  • Add the coconut milk and simmer for 30 seconds.
  • Remove from heat and serve with any roti or rice of your choice.
  • This dish is a great accompaniment to dosas and idlis too.