Beans Usili

After a long time I made usili... beans usili.... and mour kozhambu... wat a combination.... enjoyed my afternoon meal thoroughly.... Its a real treat to the tasting buds....

Ingredients:

Beans (finely chopped) - 1 1/2 Cup

Toor Dhal - 1/4 Cup

Channa Dhal - 1/4 Cup

Red Chilli - 3-4 nos

Salt - 1 tsp

Turmeric powder - 1 pinch

Oil - 2 tbsp (preferably coconut oil)

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Curry leaves - 2 sprigs

Asafoedita - 1/4 tsp

How to make it:

1. Soak the Toor dhal & Channa dhal and red chilli in water for 2 hours. 

2. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

3. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and beans to it. Add salt, turmeric powder and sprinkle little water for the beans to cook.

4. Add the dhal mixture to the beans. We can add it directly and cook until the dhal is well cooked. But this will obsorb more oil. Else, you can cook in microwave for a min to reduce the cooking time. This way the oil consumption is also lesser.

5.  Cook until the dhal is well cooked. Cook in low flame so that it gives a crispy texture aslo...

Aloo Gobi

Quite a long gap.. This month, this is my second post... Hope to get back on track soon.. Anyways now coming to the dish, today I'm posting one of dry sabji for roti / pulav. Aloo Gobi.... This can be made in few different ways. I have added peas also just give more colour appeal and taste. It can be avoided also.

 

Ingredients:

 

Potato (Cut into cubes) - 3 Cups

Cauliflower florets - 2 Cups

Peas - 1/2 Cup

Onion (Finely chopped) - 1 1/2 Cups

Tomato (Finely chopped) - 3/4 Cup

Green Chili (Finely chopped) - 1 tsp

Ginger garlic paste - 1 tsp

Salt - 3/4 tsp

Corriander powder - 1 tbsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Red Chili - 2 nos.

Jeera - 2 tsp

Corriander leaves - For garnish

 

How to make:

 

1. In boiling water add little salt and add the potatoes, cauliflower and peas and leave it for 2-3 mins. Cool it and remove the cauliflower separately.

 

2. In a kadai, heat oil, add the jeera and red chili. When it splutters, add the onion and saute for 2 mins. Add the ginger garlic paste & green chili and saute for another 2 - 3 mins.

 

3. Now add the tomato, saute for 2-3 mins. Now add all the dry ingredients (salt,corriander powder, cumin powder, turmeric powder, garam masala).

 

4. Add the potatoes and peas to it and blend the masala well. Leave it in simmer for 3-4 mins. Then add the cauliflower florets. If required you can add a tbsp of oil. Blend well and let it cook for 7-10 mins.

 

5. Check if all the vegetables are cooked.... Garnish with corriander leaves and serve it...

Easy Potato Fry (Microwave)

Who doesn't love potato ? Can you imagine a nice crispy potato fry with very less oil ? Now its possible, very easy and that too in less than 10 mins.... You will love this....

Ingredients:

Potatoes (Cut into small cubes) - 1 Cup
Salt - 1/2 tsp
Sambhar powder - 1 tsp (Adjust according to your flavour)
Oil - 1 tbsp


How to make:

1. Mix all the ingredients in a microwave bowl. Keep in microwave for 5 mins.

2. Keep stirring in between once in 2 mins. Your nice crispy potato is ready....

Aloo Capsicum (in Microwave)

Last week I decided to cook some thing from start to end in microwave. And I was planning to make chappathi for main. So what to make for side dish in microwave. We can make many things, but I wanted to make some thing with potato.. And I had Capsicum also with me.. So started with aloo capsicum...

Ingredients:

Potato (cut inot cubes) - 1 Cup
Capsicum( Cut into small pieces) - 1/2 Cup
Onion (finely chopped) - 2 tbsp
Tomato (finely chopped) - 1 tbsp
Corriander powder - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera - 1/2 tsp
Oil - 1 tbsp
Ghee - 1 tsp

How to make:

1. Heat the oil in microwaveable bowl for 2 mins in high.

2. Add jeera and keep for 30 secs. Now add the onion and keep in microwave for 1 min. Now add the tomato, corriander poder, chilli powder, salt, turmeric powder and mix well. Keep again for a min.

3. Now add the potato and mix well and keep in microwave for 5 mins. Now add the capsicum and ghee and keep in microwave for 2 mins.

4. Serve it hot with roti or Jeera rice...

Urulai Roast

Potato fry is something anybody and everybody loves... This is  very common item which is made in every house... Just sharing my way of uruali roast..

 

 

 

 

Ingredients:

Potato (Boiled and cut into cubes) - 2 cups

Onion (Sliced) - 1 Cup

Garlic (Finely chopped) - 1 tbsp (Optional)

Curry Leaves - 2 Sprigs

Salt - 1/2 tsp

Sambhar powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard - 1/2 tsp

Urad Dhal - 1 tsp

Asafoedita - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tbsp of oil and add mustard and urad dhal. Once the mustard crackles add the onion, garlic and curry leaves to it. Saute till onion turns slight golden colour.

 

2. Add the salt, turmeric powder, sambhar powder, asafoedita and stir well. Saute for 2 mins.

 

3. Now add the boiled potato and blend well. Allow this to cook in simmer for 8-10 mins. Keep stirring once in 2 mins so that potatoes gets roasted well. Add the 1 tbsp of oil in mid of stirring.

 

4. Urulai roast is ready... Serve it with Sambhar rice or curd rice...

 

 

 

Vazhapoo Usili

 

Its been long time since i posted  any recipe here in the blog... Had been to India for vacation.... So was busy there and couldn't update any post...

 

Today I'm sharing the vazhapoo (banana flower) usili recipe... This is one of my favorite which my mom makes... Cleaning the banana flower needs a lot of patience. But its worth the time spent as its too good for health and tasty too...

 

 

 

Ingredients:
Banana Flower - 1 No.
Toor Dhal - 1/2 Cup
Red Chilli - 3-4 nos
Salt - 1 tsp
Turmeric powder - 1 pinch
Oil - 2 tbsp (preferably coconut oil)
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 2 sprigs
Grated coconut - 2 tbsp
Asafoedita - 1/4 tsp

How to make it:

 

1. Soak the Toor dhal and red chilli in water for 1 hour. 

 

2.Remove the center stem from each stock of the flower and soak it in water with 1 tsp of curd mixed in it. This helps in retaining the colour and not allowing the banana flower to turn black. Chop it finely and keep it soaked in the water.

 

3. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

 

4. Steam this in idli plate for 10 mins. After that mash that steamed idli's with spatula backside so that its not sticky.

 

5. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and banana flower to it.

 

6. Add salt, turmeric powder and sprinkle little water for the banana flower to cook. Once its cooked, add the mashed / broken dhal mixture to it. Mix well and leave it for 3-4 mins.

 

7. Add the coconut and cook for another 2 mins. Vazhapoo usili is ready....

Chinese Potato (Koorka) Roast

When i went to Lulu to buy my provisions, saw this Chinese potato for the first time... While i was wondering to how it will taste or how to cook, found another Indian lady (Malayali) picking up this veg. So asked on how to cook this. She told me this will taste similar to baby potato, but she told me to pressure cook it and make it like poriyal with coconut. After i pressure cooked it and removed the skin, tasted 1 small piece and it just very similar to potato but little different. So i decided to roast it than to make like poriyal. Trust me, it was absolutely yummy.... In case you happen to see this chinese potato(koorka) in shop, do try this out...

 

The only hassle with this is to remove the skin after pressure cooked. Since its so tiny, takes a longer time. But worth its pain...

Ingredients:

Chinese Potato - 250 gms
Onion (Finely chopped) - 2 nos. medium size
Curry Leaves - few]
Salt - 1/2 tsp
Sambhar Powder - 1 tsp
Turmeric - 1/4 tsp
Asafoedita - 1 pinch
Mustard - 1/2 tsp
Urad Dal - 1 tsp
Oil - 2 tbsp

How to make:

1. Pressure cook the potato and peel off the skin. Pork each potato with a fork or tooth pick in several places.

2. In a thick pan heat oil, add the mustard and urad dal. Once it crackles, add the curry leaves and asafoedita.

3. Add the onion and saute for 2-3 mins. Once the onion turns transparent, add the turmeric powder, salt and sambhar powder. Saute for another 3 mins.

4. Add the peeled Chinese potato and mix well so that the masala gets on the potato. Roast the potato's in sim flame for 10 mins....

Egg Burji

 My husband loves chappathi and most of the days at night chappthi is the dinner. When i have no mood to cook non veg, i cook egg. Sometimes i make egg gravy (with boiled egg) and sometimes this burji... Non veg cooking takes at least 30 mins to 1 hr... But cooking egg is so easy that even including mise-en-place (keeping everything ready for the cooking)....

 

Ingredients:

Egg - 2 nos
Onion finely chopped - 2 tbsp
Tomato finely chopped - 1 tbsp
Green chilli - as per your taste
Ginger garlic paste - 1/4 tsp
Turmeric - 1 pinch
Salt - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 1 tbsp

How to make:

 

1. In a bowl beat the egg and add 1/4 tsp of salt and pepper powder.

 

2. In a pan heat oil, add onion, ginger garlic paste and saute for 2 mins. now add the green chilli, turmeric, tomato, balance 1/4 tsp salt. Saute this for 2 mins.

 

3. Now add the beaten egg and stir well for 2-3 mins.... Burji is ready....