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Showing posts with label VEGETABLES. Show all posts
Showing posts with label VEGETABLES. Show all posts

Monday, December 3, 2018

Lachha Paratha!



Hi all,

I am sharing recipe for Lachha Paratha, which was done by me in one of my cooking workshop for ladies in Pasir Ris East Community Centre. You can check my Instagram for all pictures and stories.  It was very delicious with layers. Everyone enjoyed teaching and loved by everyone. 😋



Recipe for Lachha Paratha type 1.

Take required whole wheat flour, oil, salt and mix to a dough with water.

Now divide the dough into equal parts.

Spread on rolling pin like chapathi as thin as possible. Spread oil and little flour and start folding like paper fan. Then roll and slowly spread in hand to make paratha. Don’t press too much. If using rolling pin press lightly so the lachha don’t go or mix up.

Cook on a tawa both side using little oil or ghee.

Lachha Paratha is ready. I served it with paneer pasanda. Will share recipe soon.





Serve with any gravy and relish hot.

For gravy recipes click here.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Tuesday, July 9, 2013

Kathirikkai Roast | Crispy Eggplant/Aubergine| South Indian Curry Recipe!

Kathirikkai Roast | Crispy Eggplant/Aubergine is very easy and delicious sidedish. This goes well with sambar rice, rasam rice or curd rice.



 
Ingredients
Kathirikkai/Eggplant - 2 nos
Curry powder - as required(For recipe click here)
Turmeric powder - 1/4 tspn
Asafoetida - a pinch
Salt
Olive Oil as required

Preparation method
Wash and cut the  kathirikkai/eggplant to medium size round shape.
In a plate, put rest of the ingredients mentioned above and make a paste.
Heat a tawa/pan/skillet on medium flame.
apply the paste on both sides of the vegetable place on the tawa and cook both sides until done.

Do the same with rest of the vegetable.

Delicious Kathirikkai Roast is ready to enjoy.

Notes - If you don't have curry powder you can also use red chilli powder or garam masala powder as per your choice.

Thursday, July 4, 2013

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.



Ingredients
Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required


Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 


Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

Wednesday, March 13, 2013

Kathirikai Gothsu | Brinjal/Aubergine Sambar| Sidedish for Pongal/Idli!


Gothsu is a south indian gravy, like sambar for Pongal or Idli. For this we use split green gram/siruparuppu. I never knew until I got married to a Chennaiate. Many dishes are different from Karnataka.Tamilnadu dishes are prepared and enjoyed with combinations. I have prepared many times and today posting it.


Ingredients
Kathirikai/Brinjal -  2nos(Medium size chopped)
Tamarind water - 1 cup
Paasiparuppu/Split green gram - 1/2 cup(cooked and mashed)
Sambar Powder - 2 tspns
Ginger - 1tblspn
Curry leaves/Coriander - 1 tblspn
Turmeric - 1/4 tspn
Jaggery - a small piece(optional)
Salt

Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - 1/4 tspn


Preparation Method
Heat a kadai, add oil, mustard,wait till it pops out.
Add hing and saute for a minute.
Add ginger and curry leaves and saute for 5 mins.
Add brinjal, salt and cook till soft.
Add tamarind water, turmeric and boil
Add sambar powder and mix.
After one boil add mashed dal with water.
Check on salt.
Add jaggery and let it boil once.

Off the stove add chopped coriander leaves.

Serve hot with Ven Pongal / Idli / Dosas.


I have served with Venpongal for Sunday morning Breakfast which was truly delicious.

Saturday, June 9, 2012

Vegetable Kurma/Korma!

Vegetable Kurma is very delicious gravy. This can be sidedish for Poori, Chapathi and any rice dishes. My FIL taught me this, as he prepares it so yummy. This is there pending in my drafts since long long time so finally up!

Ingredients
Carrot - 1/2 cup
Beans - 10 nos
Peas - 1 cup(Frozen)
Potato - 1 no
Onion - 1 no
Cauliflower - 1 cup(Optional)
Ginger garlic paste - 1/2 tspn
Fresh Grated Coconut - 1 cup
Cashewnut - 6 nos
Tomato few slices for garnish.
Spices - cloves, cinnamon, bay leaf and cardamom
Turmeric - a pinch
Green chilli - 2 nos
Oil - 2 tablespoon
Salt



Preparation Method
Soak cashews in water.
Wash and chop all vegetables.
Heat a kadai with oil, add spices and saute for few mins. Add onions, ginger garlic, green chilli and saute till onions transparant.
Add all the vegetables, salt, turmeric and little water. Cover it and let it cook.
Grind coconut and cashews with little water to smooth paste.
Once the vegetables are just boiled add the smooth paste and water and boil.
Check on salt and when its combined well. Off the stove.
Garnish with slices of tomato.



Serve hot with Poori/Dosa/Appam/Rava Idli/Chapathi/Pulao/Biryani Rice/Steamed Rice.



This recipe is going to Cooking with Love Aunt guest hosted by Akheela started by Saraswathi Iyer. My Aunt was very affectionate good in traditional cooking, she passed away 4 yrs back, daily I miss her a lot as she also taught me cooking.

Friday, May 11, 2012

Vazhakkai Roast | Crispy Raw Plantain!

Crispy flavoured Vazhakkai/Raw Plantain Roast is a popular in Tamil Nadu non-brahmin homes. Its very tasty and flavoured. This recipe was taught by my MIL and she told it will be very nice. I tasted it for the first time and like it.

Here goes the recipe.

Ingredients
Vazhakkai/Raw Plantain - 1 no (medium size slice)
Rice flour - 1 tablespoon
Red chilli powder - 1 tspn(As per your spice taste)
Turmeric powder - 2 pinches
Asafotida/Hing - 2 pinches
Salt

Oil for shallow fry.





Preparation Method

Wash, remove skin and cut vazhakkai into medium slices. 

Mix all the other ingredients to form a smooth paste.

Apply on the veggie. Leave for few mins.

Heat a skillet/tawa and put oil on it. When its hot.

Cook on one side flip/turnover and pour little oil and cook on other side too until crisp.

Vazhakkai Roast | Crispy Raw Plantain is ready to serve.



Serving suggestion : Enjoy with hot sambar rice/rasam rice or curd rice.

Friday, January 27, 2012

Murungaillai | Carrot |Beans Poriyal!

I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

This was also for Republic Day!


This bowl is gift given by my best friend Rekha. Thanks a lot dear.

Ingredients
Carrot - 2 nos(Big)
Beans -  20 nos

Murungaillai (Tender) - 1 cup
Onion - 2 nos
Grated coconut - 1/2 cup

Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn

Green chilli - 2nos
Curry leaves - 6 nos

Oil - 2tspns
Salt to taste

Preparation Method
Wash, clean and pat dry veggie.
Chop it into small pieces.

Heat a pan, put oil add mustard once it splutters add asafotida.
Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.

Add Carrot and Beans.
Add salt, turmeric and water.
Cook under low flame once its cooked with no water left add coconut.
Mix well and cook for 5mins.

Now its ready to serve.


Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.

Wednesday, November 17, 2010

Vegetable Dum Biryani

Muslims are famous for Biryani and Hyderabad Biryani is also very popular in India. I have always wanted to try Biryani with vegetables since I am a Brahmin and was afraid of the taste. I prepared 10days back and it was so spicy and tasty.
 Ingredients
Basmati Rice - 2 cups
Onion - 2 nos
Ginger Garlic paste - 1 tspn
Carrot - 1/2 no(chopped)
Beans - 10 nos(Chopped to 1.5")
Green Peas - a handfull
Potato - 1no(optional)
Whole masalas - 2nos each(Elakka/Cardamom, Clove/Krambu, Pattai/Cinnamon, star anise small piece)
Red chilli powder - 1 tspn
Garam Masala powder - 1/2 tspn
Thick curd/Plain Yogurt - 1 cup
Oil - 3 tspns
Ghee - 2 tspns
Salt
Chopped coriander leaves for garnishing.
 Preparation Method
In a thick bottom pan or Pressure cooker, add oil and ghee, add whole masalas and saute for a minute.
Add thinly sliced onions, ginger garlic paste and a pinch of salt. Saute till onions turn slightly brown.
Add chopped tomato and saute till soft.
Add all vegetables and saute.
Add red chili powder and garam masala powder.
Add curds and mix well.
Add rice, 3 cups of water and salt.
Let it boil well and close it with a thick plate so no vapour goes out. All the flavour is inside. This is Dum.(See Notes)


Check it out after 10mins and mix well. Do this until no water left.
Garnish with chopped coriander leaves.


Vegetable Dum Biryani is ready to serve. Enjoy with onion raitha.


Notes - Dum-  If you wish you can also make a dough using maida and water and seal here.


Friday, October 29, 2010

Veg. Bread Spring Roll

Veg. Bread Spring Roll is prepared with bread and vegetables. Kids will love it. Its a good starter and snack.

Ingredients
Bread slice - 4nos
Oil - Deep frying

Stuffing
Cabbage - 1cup(Grated)
Carrot - 1 cup (Grated)
Onion - (optional)
Garam Masala - 1/2 tspn
Red Chilli powder - a pinch
Turmeric - a pinch
Oil - 1/2 tspn
Salt




Preparation Method
In a pan, put oil cabbage, carrot, garam masala, red chilli powder, turmeric and salt. Cook til its half done. Dont cook fully. Off the stove.

Take a bread piece, cut off the edges and stuff a tspn of the veggie and roll it. Seal the edges with water or maida paste. Coat them in maida paste.

Heat oil in a kadai/wok and deep fry these till brown.

Veg. Bread Spring Roll is ready to serve. Serve it with Tomato Ketchup or as it is.

If you have not sent in your entries to AWED Brazil event do send it today as it ends on 31st Oct.

Monday, September 6, 2010

Veggie Aval Upma and the Winner!!!

Aval/Rice Flakes is a main ingredient for Gokulashtami/Krishna Jayanthi. Here is a simple and colourful vegetable upma. This is ideal for breakfast or tiffin.

Ingredients
Aval/Rice Flakes - 2 cups
Mixed Vegetable (Carrot/Peas/Cabbage/Cauliflower)- 1 cup
Fresh Grated Coconut - 2 tspns
Oil - 1 tspn
Mustard - a pinch
Asafotida - a pinch
Jeera - 1/4 tspn
Curry leaves - few chopped
Channal Dal - 1/2 tspn
Green chilli - 2 nos
Salt

Preparation Method
Wash, Rinse the aval. Remove water and keep aside.
In a kadai/wok, add oil mustard. Wait till it splutters. Now add asafotida, jeera and channa dal. saute till its brown.
Add curry leaves, green chilli and saute for a minute.(You can slit the g.chilli or chop into small pieces)
Add the vegetables, little salt and cook it.
When its cooked add aval and salt and mix well.

Garnish with Fresh Grated coconut.

Veggie Aval Upma is ready to serve.

Now the winner of my Giveaway for Anniversary.

Any guesses??

That is Sanyukta Gour. Congratulations!!! I will get in touch with you.

Thanks to everyone for participating.

Sunday, August 8, 2010

Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Ingredients
Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)
Oil


For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few


Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.







Monday, January 25, 2010

Navaratna Kurma/Korma

Mixed Vegetables Kurma is a very tasty sidedish. This a mixture of all veggie cooked with dry fruits and pineapple.

Today I cooked this for my hubby's lunch box with chapathi.

This is mine and my hubby's favourite dish. Usually had at an restuarant. Thought of giving an surprise to him and cooked with love today.



Ingredients
Carrot - 1 no
Beans - 15 nos
Green Peas - 1/2 cup
Potato - 1 no
Cauliflower- few florets
Brocolli - few florets

Onion - 1no
Tomato - 1no
Green chilli - 2nos
Paneer/Cottage Cheese - 6 cubes
Pineapple - few pieces(Can or fresh)
Raisins - 1tspn
Cashewnuts - 6nos
Garam Masala - 1 tspn
Dhania/Coriander powder - 1 tspn
Red Chilli powder - 1 tspn
Oil and ghee - 1 tspn
spices - 1 no each
Milk - 1 cup
Cream - 3 tspns
Salt as per taste

Preparation Method
Chop all the vegetables to 1"piece. Cook them in pressure cooker without whistle for 15minutes with little salt and turmeric.
In a thick bottom kadai, add little oil, spices onion and tomato cook till its soft. Grind them to paste or you can also chop them and put.
In the same kadai add ghee and spices add this mixture and boil for sometime. Add all masala powders and mix well. Cook till raw smell goes.
Now add the cooked vegetables and boil.
Once its thick add milk and cream. Mix well. Allow it to boil.
Now add paneer cubes, raisins and cashews. Cook for 2mins and off the stove.
Garnish with chopped coriander/cilatro.

Navaratna Kurma or Korma is ready to serve. This can be served with chapathi/roti/naan. My Father-in-law tried with Bread and he liked a lot.

This recipe is going off to Served with Love by Arundhati Rama.

My other entries participating are:
Bisibelebath its my family favourite.
Channa Masala my hubby's favourite.

Monday, October 19, 2009

Radish (Mulangi) Salad

Hope you all celebrated Deepavali well by bursting crackers and sharing love also with lots of sweets...Belated Wishes to all friends.
You might be wondering am not seen in blogging I have been busy with my sister and family who came down from India for Diwali. Was tied up and now taking out time for blogging.

We celerated Diwali with lots of sweets and guests at home. I prepared Haalbai, Rasagulla and Thekuzhal also watching movies on TV.

Radish(Mulangi) is very healthy vegetable. I usually make sambar with it. Also I love Salads am giving recipe for simple and easy salad.


Ingredients

Radish(Mulangi) - 1 no
Grated Coconut - 2 tspns
chopped Green Chilli - 1no(As per your taste)
chopped Coriander(Cilantro) - Handful
Salt
For Seasoning/Tempering
Oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/4 tspn
Asafotida(Hing) - a pinch
Preparation Method
Wash, remove skin and grate mulangi(radish)
In a bowl, add radish, grated coconut, salt, green chilli, coriander and mix well.
In a pan, add oil, mustard, wait till it splutters now add urad dal and Asafotida. Mix well and serve.
Garnish with coriander.

Saturday, September 5, 2009

Tomato Juice | Summer Special!

Happy Teachers Day!!! remembering my teachers in school, college and at work. A mother is also a teacher who is the first person to teach a child. Thanking my mom.......


Wishing all mothers too.


Juices let it be a fruit juice or vegetable is a very healthy drink.

With that note I am posting a simple and easy recipe for tomato juice.

I had few riped tomatoes so thought of making juice this time.


Ingredients
Tomatoes - 5 nos , Sugar - (As per your taste/ depending upon sweetness of the tomatoes) Ice cubes - few (optional) Can also add a pinch of Black salt or chaat masala.

Water - as required
Ice cubes - few

Method
Grind tomatoes and sugar with water in juicer or mixie.



Strain it and serve with ice cubes or chilled.

Tomato Juice is ready to serve. 
 

Monday, April 27, 2009

Kadai Mixed Vegetable

Kadai Mixed Vegetable is a very tasty gravy prepared with vegetables and spices. A side dish for chapathi, naan, rotis….

Ingredients

Beans – 6 nos
Potato – 2nos
Carrot – 1no
Capsicum – 1no
Onion – 1 no
Garam masala – 1 tspn (as per your taste)
Red chilli powder – 1 tspn (as per your taste)
Turmeric – ¼ tspn
Coriander(Cilantro) - 2 tspns

Water
Salt

For masala/grinding
Onion - 1no
Tomato – 2nos
Cashews – 6 nos
Pattai (Cinamon) – 1 piece
Elakka(Cardamom) – 2 nos
Anasipoo(Black Cardamom) – 1 piece
Oil – 4 tspns

Garlic - 2 nos(Optional)
Preparation Method
Soak Cashews in water for 2- 3 hours and grind to a fine paste.
Cut tomato and onion into small cubes.
In a Kadai, put 2 tspns oil, put pattai (cinnamon), fry for a minute.Add onion and tomato fry for 2 mins then grind all in mixie to a fine paste.
Wash thoroughly and cut vegetables into medium size. Steam in cooker without putting whistle for 15mins. So its almost half boiled.
In a kadai, Add 2 tspns oil, add pattai, elakka and anasipoo (spices) fry for a minute now add paste of onions and tomato keep stirring for sometime. Now add chilli powder, turmeric, garam masala and stir well. Add cashew nut paste and allow it to boil well.
Add vegetables, salt and mix well. Add water if required and boil till all masala gets into vegetables.



Garnish with chopped coriander leaves.


Kadai Mixed Vegetable is ready to serve.

Tuesday, November 18, 2008

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH
ALSO POPULAR IN TAMIL NADU




INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN
FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE
FRESH GRATED COCONUT – 1 CUP
GREEN CHILLI – 3 NOS
COCONUT OIL – 2 TSPNS
CURDS – 100 GMS
CURRY LEAVES FEW
SALT
PREPARATION METHOD
CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.
GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE
NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED
ADD CURRY LEAVES
ADD SALT
ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.
ADD CURDS, MIX WELL.
AFTER ADDING CURDS DO NOT BOIL.
SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

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