Kerrai kootu ( greens with dhal )

  This recipe i included in tamilnadu lunch menu.

Kerrai  kootu ( greens with dhal )

   This kerrai kootu will be regular recipe in many of the southindian homes. It is easy to make within few minutes with the available ingredients in home. 

Requirements :

Amaranth leaves – 1 cup

Dry chilli – 2

Tomato – 1

Pearl onions – 6

Green chilly – 2

Turmeric powder – ½ tsp

Red gram dhal – 5 tbs ( cooked )

Oil – 2tbs

Mustard seeds- ½ tsp

Curry leaves

Method :

In a pan , heat oil add mustard seeds , onion , curry leaves , chilies and sauté well.

Add chopped tomato and turmeric powder.

Add chopped amaranth leaves and sauté well.

Add required salt and cook in low flame.

Add dhal and allow to boil for few minutes.

Kootu is ready to serve.

Ginger aloo

It is a Haryana dish, best combination with roti and poori.

Ingredient:

Potato- ½ kg (boiled and cubed)

Ginger -1 inch piece

 Red chilly powder- 2 tsp

Cumin powder- 1 tsp

Green chilly- 2 nos

Tomato puree- ½ cup

For seasoning:

Oil- 3tbsp

Cumin seed- ½ tsp

Cinnamon-1 inch piece

Method:

Heat oil in a pan, fry cumin seeds and cinnamon.

Add chopped green chilly and ginger .sauté for few minutes.

Add potato cubes and sauté for few minutes.

Then add required salt, tomato puree and cumin powder and stir well till it thickens.

Bitter gourd Manchurian

Steaming of the bitter gourd will reduce the bitterness in this recipe.

Ingredients:

Bitter gourd- ¼ kg

Maida flour- 50 gm

Besan flour-50 gm

Corn flour - 50 gm

Red chilly powder- 1 tsp

Lime juice- ½ tsp

Onion -1 no

Tomato -1 no

Ginger and garlic paste- ½ tsp

Raw mango powder (Amchur)-a pinch

Salt- to taste

Oil- for fry

Method:

Cut the bitter gourd in squares and cook in the steam.

Add corn flour, maida flour, besan flour, red chilly powder, limejuice and salt.

Mixed like a thick (pakoda batter) batter consistency.

Add the steamed bitter gourd and deep-fry it.

Heat oil in a pan and add onion, tomato, ginger and garlic paste.

Fry till the oil separate and then add red chilly powder, Amchur powder, and salt.

Add the deep fried bitter gourd to the mixture and fry few minutes.

Serve hot in lunchtime.
note :
 If you won't cook in steam , it will retain the bitterness.
I tried both methods - boiling and steaming.

OATS BREAKFAST RECIPES

Oats breakfast recipes comprises of oats idly , oats uthapam, oats upma and oats Pongal. Here , I am sharing the recipe for oats upma, other recipes in following posts.

Oats Upma  

Ingredients:

Oats - 1 cup
Oil - 2 tbsps
Urad dal - 1 tsp
Mustard seeds - 2 tsps
Ginger, chopped - 1 1/2 inch piece
Green chillies - 2
Curry leaves, chopped - 8-10
Onion, chopped - 1 medium
French beans, chopped - 5-8
Carrot, chopped - 1 medium
Green peas, fresh/frozen - 1/4 cup
Salt - to taste
Milk - 1/2 cup
  Method :

Heat oil in a pan and Add urad dal. Once it turns light brown, add mustard seeds. Allow them to crackle.

Add ginger, green chillies, curry leaves and onion.

Once onion turns light brown, add beans, carrot and peas and mix well.

Add salt, and mix well.

Cook on low heat till vegetables are cooked.

Add oats and mix well. Sprinkle milk.

Close lid and cook for 1-2 minutes. Open lid, mix well and serve hot.

 You can serve it with sambhar and/or coconut chutney.

 Oats Pongal:

 Ingredients

Oats - 2 cups

Moong dal - 1 cup

Cumin -2 tsp

Pepper - 1 tsp

 Ginger finely chopped - 1 tsp

 Cashew nuts - 2 tsp

 Curry leaves - 1 sprig

Oil/Ghee - 3 tsps

Method

In a pressure cooker add the oil/ghee and let it heat for a minute then add cumin, pepper and cashew nut and when it is slightly browns add oats, rinsed and drained moongdal, chopped ginger, curry leaves, salt and 6 cups water.

Close the cooker lid and cook it until one whistle in a medium heat.

You can serve it with sambhar and/or coconut chutney.

  

 

TAMIL NADU LUNCH MENU

In this tamil nadu lunch menu , I included  rice, drumstick sambar, beetroot chops, vendaikai morkulambu , kerai kootu, rasam , valaipoo vadai, curd , appalam , paruppu payasam.

Drumstick SAMBAR

Ingredients:

 Red gram dhal -100 gm

Drumstick ( chopped ) -100 gm

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For grinding:

Grated coconut-4tbsp

Green chilly-4 nos

Tamarind –an arecanut size

Cumin seeds- ¼ tsp

Asafoetida-a pinch

(Using water to grind and make fine paste) 

For seasoning:

Dry chilly-4nos

Mustard seed- ¼ tsp

Bengal gram dhal- ¼ tsp

Black gram dhal- ¼ tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves , drumstick.

Veggies are in half-cooked stages add the grinded ingredients and salt .allow to simmering it.

Then add the boiled dhal cook for some more minutes.

Serve garnished with coriander leaves.

kashmiri food

Journey to Kashmir food court

    The range of cuisine of Kashmir is truly incredible. Kashmir cuisine noted for its robust flavours and reliance on hot red chillies.

Rice is the stable food balancing the spicy cuisine of this region. Kashmiri food employs a galaxy of spices to give it its characteristically piquant, spicy flavours skillfully blended into a variety of gravies (yakhnis) and dishes made from cumin seeds, red chillies, aniseeds, cardamoms, tamarind and curd. The spices used in the vegetables give special taste and aroma to the food.  

Boiled rice:

Ingredients:

Basmati rice- 1 ½ teacups

Water-3 cups

Method:

Soak rice for 30 minutes in water.

Put it on high flame till the water boils.

Lower the flame and cook till all the water evaporates by covering it with the lid.

Peeli rice (lader rice):

This kind of rice served only on Kashmiri weddings.

Ingredients:

Basmati rice -1 ½ tcps

Bay leaves- 2 tcps

Cinnamon – 2tcps

Cardamoms-2tcps

Cloves- 2 tcps

Turmeric powder- 2 pinch

Ghee -2 tsp

Salt –to taste

For garnishing:

Almonds-6 pcs (blanched)

Raisins-6pcs (soaked in water)

Coconut slices -1 cup

Method:

Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for ½ a minutes.

Add the rice, turmeric powder, salt and 4 cups of water and cook till water evaporates.

Before serving, garnish with almonds, raisins and coconut slices.

Khatte baigan (chouk wangun):

Ingredients:

Long brinjals (baigan)-250 gm

Oil-4tsp

Red chilli powder- 2 tsp

Cumin seeds-1tsp

Asafoetida-1 pinch

Cloves- 2 pcs

Cinnamon-1 small stick (crushed)

Salt- ½ tsp

Garam masala- ½ tsp

Cardamom powder-1 tsp

Aniseed powder-1 tsp

Water- ½ cup

Tamarind paste- 2 tsp

(Thick paste mixed with 4 tsp water)

Method:

Cut the brinjals into long pieces. Fry them till golden in colour. Heat oil in a pan on a low flame, add red chilli powder, cumin seeds, asafoetida, cloves, cinnamon, salt, garam masala, cardamom powder, aniseed powder and water.

Put fried brinjals mix well and cook for 2-3 minutes.

Finally, add tamarind water and cook for 2-3 minutes again. (You may add limejuice instead of tamarind water)

Serve hot.

Mujh chattin:

 Ingredients:

Radish-1 cup (grated)

Thick curd -1 cup

Cumin seeds- ½ tsp

Green chillies-2 nos

Red chilli powder- ¼ tsp

Salt –to taste

Method:

Take beaten curd in a bowl, add grated radish, cumin seeds, green chillies (chopped), red chilli powders and salt.

Mix well.

Serve with rice / parantha.

Lal gobhi(wazul phool):

Ingredients:

Cauliflower- ½ kg

Oil-5 tsp

Asafoetida- a pinch

 Salt – 1 tsp

Cardamom powder- 1 ½ tsp

Garam masala- ½ tsp

Green cardamom-2 pcs

Aniseed powder-2tsp

Cloves-3 pcs

Cinnamon-1 stick

Bay leaves- 2 pcs

Dry ginger power- ¼ tsp

Water- 1 ½ cups

Method:

Cut cauliflower into big pieces.

Fry them till red in colour.

Heat oil in a pan and add asafoetida, cumin seeds, red chilli powder, ginger powder, salt, cardamom powder, garam masala, aniseed powder, cloves, green cardamom, crushed bay leaves, and water. then fried cauliflower.

Cook on a high flame till water evaporates.

Kashmiri dum aloo:

Ingredients:

Small potatoes- ½ kg

Oil- 5 tsp

Asafoetida powder- a pinch

Cumin seeds- 1 tsp

Red chilli powder- 2tsp

Salt- to taste

Aniseed powder-1 tsp

Dry ginger power- ¼ tsp

Cardamom powder-1 tsp

Curd-8 tbsp (beaten)

Garam masala-1tap

Cloves-6pcs

Cinnamon-1 small stick

Green cardamom-4 pcs

Bay leaves- 2 pcs

 Water- 1 ½ cup

Method:

Prick the boiled potatoes and fry them till red in colour. Keep them aside.

Heat oil in a pan and add a pinch of asafoetida, potatoes (fried), red chilli powder and a glass of water.

Keep cooking on low flame till water boils.

Add salt, aniseed powder, ginger powder, cardamom powder, garam masala, cloves, crushed cinnamon, green cardamom and bay leave. Cook for 2-3 minutes.

Finally, add curd and cook again for 2-3 minutes.

Serve with rice.

PLANTAIN STEM SAMBAR

This recipe is Andhra special. We use plantain stem in a different way. This sambar tastes different from usual sambar.

Ingredients:

Red gram dhal -100 gm

Plantain stems -100 gm

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For grinding:

Grated coconut-4tbsp

Green chilly-4 nos

Tamarind –an arecanut size

Cumin seeds- ¼ tsp

Asafoetida-a pinch

(Using water to grind and make fine paste)

For seasoning:

Dry chilly-4nos

Mustard seed- ¼ tsp

Bengal gram dhal- ¼ tsp

Black gram dhal- ¼ tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves.

Cut the plantain stems into flat round shapes with a knife and put in a pan to cook.

Plantain stem half-cooked stages add the grinded ingredients and salt .allow to simmering it.

Then add the boiled dhal cook for some more minutes.

Serve garnished with coriander leaves.

CUCUMBER RICE

               
                This recipe which i learnt from my mom , it tastes  great.                                                                                                  

Ingredients:

Raw rice-1cup

Cucumber grated- ½ cup

Green chilly-4 pieces

Ginger-1/2 inch piece

Lemon juice-1tbsp

Turmeric powder-pinch

Asafoetida/ hing -1/2tsp

Salt-to taste

Curry leaves-2 sprig

To Season:

Mustard and black gram dhal-1/2 tsp

Ghee-1tbsp

Method:

Pressure cook (or boil) rice with 1 ½ cups water and ½ tsp  salt for three whistles. Cool and separate with a fork. 

Cut the green chilly and ginger into a small pieces.

Heat oil in a pan, add mustard seed, black gram dhal .

Add the ginger, salt, green chilly, hing, turmeric powder and then add the grated cucumber and Fry them for 5minutes.

Then mix the mixture with cooked rice and add lemon juice.

Bottle gourd ( surraikai ) sambar

   Sambar was the favorite southindian accompainment with rice , idli or dosa. There are many varities of sambar and almost all the vegetables are used to make sambar. In this i had used bottlegourd / suraikkai as we call in tamil is used. It was so delicious.

Ingredients:

Red gram dhal (tuvaram paruppu)-100gm

Bottle gourd-50gm

Green chilly -4 nos

Small onion -10 nos

Sambar powder- 1 ½ tsp

Turmeric powder- ¼ tsp

Fenugreek seeds- ¼ tsp

Cumin seeds - ¼ tsp

Asafoetida powder – ¼ tsp

Grated coconut-1tsp

Tamarind –an arecanut size

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil -1tsp

For seasoning:

Mustard seeds-1tsp

Fenugreek seeds-1tsp

Cumin seeds-1tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Boil the red gram dhal with turmeric powder, castor oil, cumin seeds, asafoetida, and fenugreek seeds. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, fenugreek seeds, cumin seeds and curry leaves into it .fry until they crackle

Add small onion, green chilly, and bottle gourd pieces.mix well and cook covered on a low flame till half done

After the vegetables cooked, add the tamarind juice, boiled red gram dhal, sambar powder, and salt.

Let the sambar simmer for a few minutes.

Serve garnished with coriander leaves and grated coconut.

Contact And Disclaimar

   

        Hi friends , hope you all like my blog posts. All the  recipes are cooked and the pictures taken by me and my sister.

   All the pictures are copyright to us and my blog Sara's tasty Buds.

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