Mushroom Pepper Gravy

Ingredients

Mushroom-25ogm

Big onion-2big

Ginger-garlic paste -1tbsp

Chilly powder-1tsp

Turmeric powder-1/2tsp

Coriander powder-1tsp

Garam masala-3/4tsp

Crushed Pepper-1tbsp

Salt-to taste

Vinegar-2tbsp or to taste

Green chilly-1

Curry leaves-2strings

Coconut pieces-15

Coconut oil-2tbsp

Method

Clean and cut the mushrooms (into 4 pieces)and keep a side …

Heat oil in a pan and add thin coconut slices and fry them in low flame ..

When it become light brown shade add onion slices ,green chilly,curry leaves (1string),ginger-garlic paste and salt ..

Saute till the onion become light brown shade .

Now add turmeric powder,chilly powder,coriander powder ,garam masala powder and pepper powder one by one and saute well..

Add vinegar and mix well..Add 1/4 cup of water and close the pan for 5 minutes in low flame ..

Then add mushroom pieces and stir well..Close the pan and allow to cook in low flame ..Stir occasionally ..Add water if needed ..It will take 15to 20 minutes ..By that time mushroom will be cooked nicely and the masala will be coated well ..

Check the salt and vinegar add if needed.Switch off the gas and add 1 string of curry leaves and close the pan ..Serve the dish after 30 minutes ..

(If u want a dry mushroom masala then allow the water to go completely and can see the oil coming out ..)

mushroom pepper masala

Love

Veena

Cucumber-Mint Laban(Yoghurt)-Very Refreshing Drink

Ingredients

Cucumber-1cup(peeled and chopped)

Yogurt-250gm

Mint leaves-3

Salt- to taste

Method

Add all the ingredients in a blender and blend well..If u want the drink to be bit loose u can add water ..

Otherwise strain it and keep in the fridge for at least 2 hours before serving….. (U can increase or decrease the number of mint according to ur taste )

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Veena

Sweetcorn And Potato Cutlets

Ingredients

Big onion-2

Green chilly-3(finely chopped)

Potato-4

Sweetcorn-200 gms

Coriander leaves-chopped

Capsicum-1/2 of one (chopped finely)

Ginger-one medium piece(finely chopped)

Garlic-4 pods(finely chopped)

Salt-to taste

Corn flour-2tbsp

Egg-1

Oil-for frying

Breadcrumbs-

Method

Heat oil in a deep frying pan and saute onion and garlic.

Then add capsicum ,green chilly,coriander leaves,ginger and sweet corn .

Close the pan and cook for 10 minutes in low flame and set aside to cool.

Add salt ,cooked and mashed potato,beaten egg and cornflour to the above .

Mix well.

Make lemon sized balls of the mixture ,flatten and coat with breadcrumbs and shallow fry in medium hot till golden brown on both sides.

Serve hot with any kind of sauce ,or chutney

Click here to view the printable version

Sweetcorn-Potato Cutlet

Courtesy:Friday Magazine

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Veena

Very Simple and Tasty Peas-Paneer Pulav

Ingredients

Basmathi Rice – 1 cup

Kismiss – 20

Sugar – 2 tsp

Cloves – 5

Cinamon – 4

Bay leaves – 2

Cardamom – 3

Ghee – 1 tbsp

Salt – to taste

Water – 2 cup

Peas – 1 cup

Paneer – 250 gm

Oil -  for frying paneer

Cherry or Pomegranate – handfull

Method

Soak rice for 1 hour ..Then wash  and drain it ..Keep aside

Cut the paneer into small cubes and shallow fry them (golden colour ).

Keep them aside

Heat ghee in a kadai ..Fry all the spices then add drained rice into it ..

Fry for about 5 minutes ..Rice will began to splutter .Then add kismiss and peas .Fry again for 2 minutes ..

After that  add sugar ,salt and water into the rice mix.Check the salt ..

Mix well and cover the kadai with a lid and cook in low flame .

Check the rice occasionally ..It will almost 10 to 15 minutes ..When cooked add the fried paneer cubes into it ..

Mix well and again cook for 5 minutes ..switch off the fire .

Transfer the pulav into a serving dish and decorate it with pomegranate or sweet cherry …

Then simple but yummy pulav is ready to serve …

Click the link below to view the printable version

Peas and Paneer Pulav

Courtesy Vanitha

Love

Veena

Easy Lemon-Date Pickle

Ingredients

Lemon-25

Dates-100gms

Green chilly-10

Red chilly powder-4tbsp

Turmeric powder-1tsp

Asafoetida powder (kayam)-1/4tsp

Fenugreek Powder(uluva podi)-1/4tsp

Garlic-15 pods

Curry leaves-1 string

Salt-to taste

Gingelly Oil-3tbsp

Mustard seeds-1/4tsp

Fenugreek seeds-10

Vinegar-2tbsp

Oil -for frying dates

Method

Wash the lemon properly and dry them with a clean cloth.

Boil water in  a steamer and steam the lemon for 2 minutes .

When cool wipe each lemon with a clean cloth and cut each of  them into 4 pieces ..

Take a air tight jar and place the lemon pieces into the jar ..Add 3 tbsp of salt into that and close the jar

Mix these by shaking the jar well ..Do this for 3 days ..

On the 4th day open the jar ,by that time  lemon pWash and clean the lemon in salt water and dry them with a clean cloth..

By that time the pieces will be very soft and salty.(the salt will be perfectly mixed with lemon )

Now heat oil in the kadai splutter mustard seeds and fenugreek seeds.

When splutter ,add garlic slices ,green chilly and curry leaves ..Saute for few minutes and add turmeric powder .

Lower the flame and add fenugreek powder,asafoetida powder and red chilly powder ..Saute for just few seconds and turn off the gas ..Add the lemon pieces with this masala and mix well.keep this aside

Heat Oil in a kadai and fry the dates (remove seeds).

Don’t fry too much ..Just for few seconds ..Otherwise the dates will become too crispy and have a chance to burn ..

Add the fried dates to the lemon mixture and mix well ..Finally add vinegar ..If u want u can add 1 tbsp of gingelly oil on the top   (heat the oil then cool it b4 adding ).

Check the salt and   add if needed.

Transfer the lemon date pickle to an air tight jar and use after 1 week ..So the tasty pickle is ready to use  ..Its a great combination with Biriyani

Note :

U can increase or decrease the amount of chilly powder according to the number of lemon and ur taste

Click hear to view the printable version

date and lemon pickle

Love

Veena

Maida Pathiri and Tomato Roast

Maida Pathiri

Ingredients

Maida (All-purpose   flour)-2 cup

Salt-to taste

Boiled water -

Coconut oil-2 tbsp

Method

Take a non stick kadai and fry the maida for about 10 minutes in low flame .When cool ,u can sieve the flour to avoid lumps …

Keep this flour in a deep bottomed dish and add salted boiled water to this as we do for the ari pathiri ..Blend well with a spatula   (don’t use ur hand ok    )  At this stage  add coconut oil for making the dough smooth and non sticky ..When the flour become bit cool use ur hand and  knead the flour well ..U will get a smooth dough .So divide the dough into small equal balls .Take a poori press

poori press-(courtesy :google search )

and dip each ball into oil and place it in the press and press slowly .So u will get medium sized round pathiri ..

Heat a non-stick tawa  in low flame and place the pathiri in it .After one minute the turn into other side .Cook that side for few seconds ..Turn the fire to high and flip the pathiri to the other side..Cook both sides ..(Same like makig chapathy)..

Tomato Roast

Ingredients

Tomato-5

Green chilly-3

Cinnamon-2

Cloves-2

Cardamom-2

Ginger-small piece

Garlic- 5 pods

Curry leaves-1 string

Coriander leaves

Big onion -2

Chilly powder-1/2tsp

Coriander powder-1 tbsp

Turmeric powder-1/2 tsp

Garam masala-1/4 tsp

Pepper power-1 tsp

Sugar-1/4 tsp

Salt-to taste

Method

Cut tomato into medium size pieces..Heat oil in a kadai and add the spices ..Fry them ,into that add sliced onion ,chopped ginger ,garlic ,curry leaves and green chilly along with salt ..Saute them till the onion become light brown .Now add all the masalas one by one in low flame ..Finally add tomato and mix well with the masala ..Check the salt ,add if needed…Cover the kadai  with a lid and allow the tomato to cook well in low flame ..When cooked ,open the lid and cook until the oil appears in the sides ..Add sugar to boost the taste ..Finally garnish it with coriander leaves and sliced green chilly …Transfer to a serving plate …Serve with maida pathiri …

Note

Nadan chicken curry is also very best combination with maida pathiri ..So enjoy the food …

Plz click here to view the printable version

maida pathiri

tomato roast

Love

Veena

Mushroom Biriyani/pulav

Ingredients

For the Gravy

Mushroom-500gm

Big Onion-1(slice length wise)

Shalots(small onion)-20

Garlic-10

Ginger-one small piece

Pepper-2tsp

Tomato-1 big(chopped into small cubes)

Green chilly-4

Couscous-1tbsp

Cashew nut-10

Puthina leaves -2tbsp(chopped)

Coriander leaves-2tbsp(chopped)

Salt-to taste

Method

Heat Dalda or oil in a kadai and fry big onion till it become brown ..Keep them aside .

Then make fine paste of  onion,garlic,ginger and pepper .

Saute this paste until its raw smell goes.

To this add chopped tomato and saute .

Saute till the oil appears .

Then add mushroom and salt to this masala and cook ..(5min)

Add couscous paste and cashew paste to this by adding 1/4cup of water ..

(soak couscous and cashew for half an hour before grinding)

Add fried onion also ..Then in low flame add garam masala and green chilly ..Cook for 5 minutes.Finally add mint leaves and coriander leaves .Swich off the fire and  let the gravy to cool down  .

For the Rice

Basmati Rice-2cup

Dalda/Oil-2tbsp

Cinnamon-2

Cardamom-2

Cloves-2

Big onion-1

Ginger-small piece

Garlic-5

Green chilly-4

Tomato-1(chopped finely)

Turmeric powder-a pinch

Water-4cup

Salt-to taste

Big onion-1 for frying

Cashew nuts-10

Method

Heat dalda or oil and fry the spices ..

To this add onion and crushed  ginger -garlic-green chilly mix..Saute them till brown .

Now add finely chopped tomato and turmeric powder and salt ..

Then add washed and drained  basmati rice to this and saute for 5 minutes .

Add hot water to this rice and cook in low flame(5to 10 minutes)

When done remove it form the stove

For setting

Take a broad kadai .Add 1tsp of oil ,ghee or dalda.Then add mushroom masala as the first layer ,above this add rice then granish with fried onion ,cashew and kismis..

Then add mushroom masala and repeat the same like biriyani ..Close the kadai ..Swich on the fire and place a frying pan( using for making dosa ).

Place the kadai into pan and cook in low flame for half an hour..So the tasty mushroom pulav is ready (If u want ur pulav to white in colur then u can omit turmeric)

Click the link below to view the printable version

Mushroom Pulav

Courtesy Vanitha

Love

Veena

Simple Currynaranga(Vadukapuli) Achar-Onam Special

Wish all my Readers a Very Happy and Prosperous Onam ..As I am in Kerala for the past 2 months i could not able to update my blog ,a big sorry for that ..Will be back soon with more recipes …As of now enjoying holidays in my small village and going to celebrate Onam here after 3 years ..So once again dear friends Happy Onam …..

In this special occasion i am going to introduce u a very simple pickle …Curry naranga (vaduka puli) with white chilly..

Its  a real great combination..The smell its self is enough ……. So dear friends try this out in this onam and enjoy ….

Ingredients

 

 

Curry Naranga-1

White chilly(vella mulaku)-10(make to slit)

Vinegar-to the top level

Salt-to taste 

Method

 

Peel the lemon and cut into small pieces..Take a vessel add these lemon pieces ..To this add white chilly slits,salt and vinegar …Stir well ..Taste it add vinegar and salt if required …Pour this into a tight container and can use the very next day …..So enjoy this simple pickle …..

 

 

Love

Veena

 

 

 

Green Peas Masala

Ingredients

Green Peas-1cup

Big onion-2

Tomato-1

Ginger-garlic paste -1tbsp

Chilly powder-1/2tsp

Coriander powder-2tsp

Turmeric powder-1/4tsp

Garam masala -1/4tsp

Green chilly-1

Curry leaves-1 string

Thick Coconut milk-1cup

Coconut oil-1tbsp

Method

Soak peas in water for at least 4 hours .(U can use fresh peas also)

After that pressure cook it by adding salt and water.

Heat oil in a pan .Add ginger -garlic paste and saute for 1 minute .

Then add sliced onion ,green chilly ,curry leaves and pinch of salt.

Saute them till the onion become light brown in colour.

Mix all the powders in 2tbsp of water and add this mix to the onion ..

Cook it until the raw smell goes.Now add tomato pieces and stir well ..

Saute them well until the oil began to separate .

Add cooked peas to this mix and stir well ..Allow to boil .

Finally add thick coconut milk to this and boil for 1 minute by stirring continuously .Check the salt

If  u dont want to add coconut milk u can omit this step.

Transfer this peas masala to the serving dish and decorate with coriander leaves.Serve with appam ,chapaty etc

Print Out

Love

Veena

Easy Gobi Manchurian No-Fry Version

Ingredients

Cauliflower(Gobi)-1

Green chilly-4

Big Onion-3

Ginger-1small piece

Garlic-4pods

Capsicum-1

Spring onion-2tbsp

Coriander leaves-1/4cup(opt)

Soya sauce-3tbsp

Chilly sauce -1tsp

Tomato sauce-1tbsp

Sugar-1tsp

Vinegar-1tsp

Salt-to taste

Cornflour -1tbsp

Water-1tbsp

Oil-1tbsp

Method

Clean and wash the cauliflower florets in salt water .Keep them aside .

Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.

Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)

After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .

Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..

Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .

Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..

If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )

So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U can increase or decrease the no of chilly)

Serve with fried rice ,chapaty etc

Print Out

Love

Veena