Easy & Tasty Tomato Chutney

Ingredients

Onion-2 medium(sliced)

Dry Red chilly(vattal mulaku)-4

Tomato-4(chopped)

Salt – to taste

Ginger-very small piece

Curry leaves-1string

Coconut oil-5tsp

Method

Heat 2tbsp of oil in a pan and fry  red chilly.Keep them aside .

In the same oil saute onion,ginger and curry leaves  till it become translucent.Keep that also  aside .

Now saute chopped tomato .Cook in  a low flame by closing the pan for few minutes .When done  allow the cooked tomato to reach room temperature .  .. If possible remove the skin from them .

When cool grind the red chilly,tomato ,salt and onion mix together to a fine paste..

In the same pan heat 1 tsp of oil and saute this paste for 3 minutes (opt).So the tasty tomato chutney is ready to serve ..Serve with dosa,idly etc ..

Click the link below to view the printable version

tomato-chutney

Love

Veena

Frosted Melon Balls

This is a easy and simple fruit dessert which is very colorful and mouthwatering too..

The look is too tempting that even children would love to gorge into it !!

Scoop out the watermelon with a melon scoop .Transfer in to a serving dish.

For the frosting -sprinkle sugar over the served melon bowls( just b4 serving) .Serve chill or at room temperature.

Its a very refreshing dessert to have during hot summer afternoon..Juice too is very refreshing .

Try it out and enjoy……….:)

Thanks to my dear friend Sunu ……..

Easy & Tasty Aviyal in Cooker (Especially for Bachelors..) :)

Ingredients

Raw plantain (pacha kaya)-1

Ash Gourd (Kumbalaga)-1/2cup

Drumstick (muringakaya)-2

Elephant Yam(chena)-1/2cup

Beans-3

Long beans-2

Snake Gourd(padavalanga )-1/4cup

Carrot-1/2

Shallots(cheriya ulli)-18

Ginger -2 small pieces

Curry leaves-2strings

Green Chilly-6

Turmeric powder-1/4tsp

Coconut Oil-2tbsp

Salt-

Yogurt-3tsbp(beat with a spoon)

Grated Coconut-1/2 of 1 coconut

Cumin powder-1/4tsp or cumin seeds-15

Method

Wash and cut all the vegetables into lengthwise pieces (u can use any vegetable except brinjal,ladies finger and pumpkin) .

Crush (chathakkuka) 10 shallots ,one piece ginger ,1string curry leaves and 4 green chilly .

In a cooker pour all vegetables ,crushed onion mix,turmeric powder,salt and 1tbsp of coconut oil and mix them well.

Add 1/4 cup of water .

Pressure cook until the steam began to come .Don`t wait for the whistle to come .Switch off the gas and wait for 3 minutes.Then open the cooker by pouring water over it .

Make sure water is not too much or else the dish will be watery and not thick when done .(So after the vegetables are done if u feel the water is more than enough then drain the excess water to a bowl .)

By this time blend coconut ,3 shallots and cumin powder together (no need to grind ,just give a whip).

Add 3tbsp of curd to the cooked vegetables and mix well .(If u feel the sourness is not enough u may add more)

Check the salt .If u feel more salt is needed then add needful amount of salt to the coconut mixture and mix well..

Add this coconut mix and the onion mix(Crush 5 shallots ,1 piece ginger ,2 green chilly and 1 string curry leaves )to vegetables and add 1 tbsp of coconut oil .

Just try to cover the vegetables by coconut and onion mix (kai kondu nannayi pothy vakkuka) .

Switch on the gas and allow the steam to come through the aviyal (in low flame for 5 minutes ).

Turn off the gas and carefully stir the aviyal ..Transfer this to a serving bowl .

Sprinkle 1 tsp of coconut oil and close the bowl ..Serve hot with rice

Click the link below to view the printabble version

cooker-avial

Love

Veena

Masala Dosa

Ingredients

Idly Rice or pachari-3 cup

Urad Dal(Uzhunnu parippu) -1 3/4cup

Fenugreek seeds(uluva)-1tsp

Cooked rice-1/4 cup

Ghee

Water for grinding

Salt to taste

Method

Soak the rice ,fenugreek seeds and Urad dal overnight or min 10 hours ..

Wash them by draining the water 2 -3 times .

Grind all the ingredients including the cooked rice except salt to a fine paste.Beat the batter well with a spatula.

Keep aside in a warm place at least for 8-10hours..

Add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Add salt and mix well just b4 making dosa.

Heat a non-stick pan

Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.

Spread half tsp of ghee over it.

Place a tbsp of masala in the center of the dosa.

Fold into 2 ,from both sides to cover the masala

Remove with a spatula.

Ingredients For Masala

Potato-4 medium

Big onion-2 small(vertical slices)

Ginger-small piece(chopped)

Green chilly-3(chopped)

Curry leaves-1string

Turmeric powder-1/4tsp

Coriander leaves-2tbsp(chopped)

Tomato-1 small(chopped)

Salt -to taste

Urad dal-1/4tsp

Dry red chilly-2

Mustard seeds-1/4tsp

Vegetable oil-2tsp

Method

Peel and wash potato ,cut into medium pieces.

Pressure cook them by adding salt and enough water or u can boil and peel them .Keep aside

In a pan heat oil .

Splutter mustard seeds ,add urad dal and dry red chilly .Saute them

Add onion,green chilly ,ginger and curry leaves. Fry till tender.

Now add turmeric power ,salt(very little) ,mix well and saute for 1 minute.

Add chopped tomato into this and stir well ..

Close the pan and cook for 2 minutes in low flame.

Finally add the cooked potato.Mash them with a thava .

Mix well with the masala .

Check the salt .Add coriander leaves .

Click the link below to view the printable version

masala-dosa

Love

Veena

Prawns Pickle /Chemmen Achar

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 3 tbsp

Lukewarm Water-1/2cup

Sesame Oil-3tbsp

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.(here I used medium sized prawns)

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders  with 3 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more  if u needed.

When cool transfer this to a airtight container

Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Note

If u r using king prawns then cut it to 3 or 4 pieces.

Click the link below to view the printable version

prawns-pickle

Love

Veena

Inji Pachadi

Ingredients

Ginger Paste-11/2tbsp

Green chilly-2(chopped)

Dry Red chilly-2(cut into small pieces)

Mustard seeds-1/2tsp

Curry Leaves-2 strings

Salt-to taste

Thick Coconut milk-1/2cup or

25gm of coconut milk powder mixed in 1/2cup of water

Yogurt -1cup

Coconut oil-1tbsp

Method

Heat oil in a pan ,add mustard seeds ,dry red chilly and curry leaves .Let the mustard seeds splutter .Add green chilly and ginger paste .Saute all together till the raw smell goes from ginger .Add salt and the thick coconut milk .Let it boil .Cook till it become a dry gravy .U will get a cream colour gravy .Switch off the gas and remove the pan from the stove .Allow it to cool .Beat the curd with a spoon .When the gravy is cool add the curd and check the salt .So the tasty and inji pachadi is ready to serve .

Courtesy :Lakshmi Nair(Magic Oven)

Click the link below to view the printable version

inji-pachadi

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Veena

Vegetable Manchurian

Ingredients

Carrot-2(grated)

Cabbage-2cup(finely chopped)

Ginger-1piece(slice lengthwise)

Garlic-2pods(slice lengthwise)

Green chilly-2chopped

Chilly powder-1/2tsp

Maida-4tbsp

Cornflour-3tbsp

Salt-to taste

Spring Onion -1cup

For the sauce

Green chilly-2chopped

Garlic-2pods (thin slices)

Ginger -cut lengthwise

Spring onion -1/2cup (white part)

Chilly powder-1/2tsp

Soya sauce-3tbsp

Tomato sauce-2tbsp

Water-2cup

Cornflour-1tbsp

Method

Mix cornflour,maida,carrot,cabbage,green chilly,garlic,ginger, spring onion,chilly powder and salt together and knead nicely( no need to add water ).From this dove make small small balls .heat oil a kadai and deep fry the balls .Fry till become golden brown colour.Keep aside

Heat 4tsp of oil in a pan .Add ginger,garlic ,spring onion and green chilly and saute for 2 minutes .Then add chilly powder ,soya sauce and tomato sauce .Now add 11/2cup of water and allow to boil .Then add the cornflour paste(mix cornflour in 1/2cup of water).When it began to thicken add the fried balls and turn off the fire..sprinkle the green portion of the chopped spring onion.Serve hot with fried rice (when cool the gravy will be absorbed by the balls )

Click the link below to view the printable version

veg-manchurian

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Veena

Banana-Yogurt Smoothie

Ingredients

Banana-3 (medium size ,peeled and sliced)

Yogurt-3/4 cup

Honey-2tbsp

Method

Combine yogurt,banana and honey in a blender container,cover and blend until smooth.If u want u can add 3 ice cubes while blending.Serve in a juice glass.Decorate with a banana slice

Click the link below to view the printable version

banana-smoothie

Love

Veena

Egg Curry Using Coconut Milk/Mutta curry

Ingredients

Egg-5

Big onion-1big(cut to thin long slices)

Tomato-1(chop length wise)

Ginger -small piece

Green chilly-4

Chilly powder-1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1tsp

Coconut Milk-2cup

Curry leaves-1 string

Coriander leaves-

Salt- to taste

Method

Pressure cook the egg (mostly 3 2 whistle )

Open the cooker when the pressure settles

De shell the egg and keep aside

Heat oil in pan.Saute big onion ,ginger ,green chilly and curry leaves

Saute till the onion get translucent.

Add chilly powder ,turmeric powder and coriander powder

Saute for 1 minute

Add chopped to tomato and salt

Mix well and close the pan and cook for 2 min in low flame

Cut the de shelled egg vertically into halves.

Now add the egg and mix with the masala

Close the pan for 2 minutes

Add the coconut milk and mix well

Allow it to boil

Remove from fire

Garnish with coriander leaves

Click the link below to view the printable version

egg-curry

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Veena

Mushroom Kuruma

Ingredients

Mushroom-500gm

Green Chilly-2 slits

Ginger -Garlic paste-2tsp

Kashmiri chilly Powder-1tsp

Turmeric powder-1/4tsp

Big onion-2medium

Coriander powder-21/2tsp

Tomato-1 chopped

Grated Coconut-1/2cup

Cashewnuts-handful

Garam masala-1tsp

Curry leaves-1string

Coriander leaves-1/4cup

Salt -to taste

Water

Method

Cut each mushroom into 4 pieces ,wash properly and keep them aside

Heat oil in a pan .

Add finely chopped Onion(lengthwise),Ginger-garlic paste ,green chilly slits ,salt and curry leaves.

Mix well and saute them till the onion get light brown colour .

Add chilly powder,turmeric powder, and coriander powder Saute for 1 minute

Then add chopped tomato and stir well and cover the pan for 3 minutes in a low flame

Finally add the mushroom and garam masala

Check the salt

Add 1/2 cup of water,mix them well .

Cover and cook for 20 minutes in a low flame .

By this time  finely grind the grated coconut and cashew nuts together  by adding  little water.

When done add the fine ground  paste  and mix well.Boil the kuruma for 10 more minutes .

Remove from fire and sprinkle  some coriander leaves

Transfer in to a serving bowl

Click the link below to view the printable version

mushroom-kurma

Love

Veena