Wednesday, April 20, 2011

Channa Masala

This is an easy recipe and can be used with rice, chappathi, naan etc. The following are the ingredients.

1 can
1 medium-sized
1 large
1-2
1 tbsp
1 tsp
1 tsp
1/4 tsp
1/4 tsp
1/2 tsp
1/2 tsp
2 tbsp
chickpeas, drained
onion, finely chopped
tomato, chopped
green chillies, finely chopped
ginger-garlic paste
tomato paste
cumin seeds
red chilli powder
turmeric powder
coriander powder
cumin powder
light cooking oil
salt, to taste
water, as needed
fresh chopped coriander, as garnish
lemon wedges, as garnish
SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides. 
STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
GARNISH with fresh coriander and a sprinkle of lemon juice.
Alternately, mallus prepare this in a different way.

1 can
1 medium-sized
1 large
1-2
1 tbsp
half
1/4 tsp
1/4 tsp
1/2 tsp
1/2 tsp
2 tbsp
chickpeas, drained
onion, finely chopped
tomato, chopped
green chillies, finely chopped
ginger-garlic paste
Coconut grated
cumin seeds
red chilli powder
turmeric powder
coriander powder
cumin powder
light cooking oil
salt, to taste
water, as needed
fresh chopped coriander, as garnish
lemon wedges, as garnish


FRY grated coconut with red chilli, turmeric, curry leaves, coriander powder etc till crisp and golden brown. grind this to fine powder in a mixer grinder and add some water so that an uniform paste is formed.
SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.  Add the fried coconut mix to this.
STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
GARNISH with fresh coriander and a sprinkle of lemon juice.

Monday, February 28, 2011

Fish curry - with coconut

This is a fish curry which I normally prepare.  People back home though are vegans I started liking fish. this is one of my favorite dishes which is spicy and that could be taken with steamed rice or chappathis.


The ingredients are as follows:

1 large tomato-chopped into fine pieces.
2. 1 large onion - chopped into fine pieces
3. garlic pods large - 6 pieces.
4.ginger - finely chpped
5. Green chillies 4 - chopped
6. Tamarind - size of a gooseberry
7 Coconut grated and ground into fine paste-half
8. half teaspoon - turmeric powder
9. half teaspoon- dhania powder
10. Chilli powder -2 teaspoons
11. fenugreek powder - 1/4 of a teaspoon
12.garam masala - 1/2 teaspoon
13. cleaned fish - any edible fish cut into pieces.
14. salt to taste
15. oil -1 teaspoon
16. curry leaves

Preparation:

1. In a cooking vessel with a thick bottom pour little oil and add mustard seeds, green chillies, chopped garlic, chopped onions and saute till golden brown color.

2. Add tomotoes to this and saute. Then add garam masala, turmeric powder, chilli powder and shania powder to this mixture. Let the mixture cook to a paste like form.

3. Move the contents to a mixer grinder and finely grind to a thick paste. pour the gravy to the cooking vessel and add fish to it. add a bit of water and let this boil a little.

4. Soak tamarind in water and pour it on the gravy.

5. Then add cocnut paste to this mixture. let this cook for some time and add a little more water to it. once the water content is reduced a thick gravy is formed, add salt to taste and add curry leaves.

6. Serve hot with steamed rice,appam, dosa, idiyappam or chappathis.






Monday, January 24, 2011

Thaen Nellikka...!

A tablespoon each of fresh gooseberry juice and honey mixed together forms a very effective medicine for several ailments. Its regular use will promote vigor in the body within a few days. When fresh fruit is not available, dry powder can be mixed with honey. Rich in Iron and vitamin C , this is a wonder fruit.. and honey has its own medicinal properties, based on ayurvedic texts.
Preparattion of Thaen nellikka..

Gooseberry(Nellikka) - 20 nos
Honey - 500 gm
Turmeric - 1 tsp

Preparation Method of Then nellikka & vine Recipe

1)Wash gooseberries in water and dry them on a towel.
2)Take a clean glass vessel and put them.
3)Pour 250 gm of honey and put turmeric powder.
4)Mix well and close tightly. Shake at times.
5)Keep for 21 days.
All the water from gooseberries will be drained by that time.
6)Remove them from the water and put in another vessel.
7)Strain the liquid(vine) into a clean bottle and keep for 21 days.
 This is a very healthy vine.
8)Add balance 250 gm honey and keep for 4 months.
9)When the gooseberries become sweet with honey, you can eat one per day.

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