Tuesday, July 27, 2010

Methi paratha

1 cup Whole-Wheat Flour
½ cup fenugreek leaves
½ spoon ground pepper
1 garlic grated
Salt to taste
Ghee or oil to fry
½ cup extra flour


Before starting

Discard the stem and allow the leaves to sit in water so that the mud settles properly.
Chop the leaves finely.
Garlic is optional.

Recipe
Dry Mix the flour, leaves ,pepper, garlic and salt.
Make a non sticky dough using water(add flour if required).
Make small balls and flatten it by dusting some flour .
Fry it in a flat pan using ghee or oil.
Serve it with natural yogurt.

Friday, July 16, 2010

Pumpkin thokku
One Yellow Pumpkin
5 tbsp gingelly oil
2 tsp mustard
2 dry red chilli
1 tbsp curry leaves
½ tsp turmeric powder
½ tsp asafoetida powder
½ tsp fenugreek seeds
1tbsp coriander powder
2 tsp chilli powder
2 tbsp tamarid thick water
1tsp shredded jaggery
Salt to taste


Before starting
Discard the thick skin and chop the pumpkin into cubes.
Strain the tamarid water.
Split and remove seeds from red chilli.


Preparation
Heat oil in a heavy bottom pan, add asafoetida, fenugreek and mustard.
One the mustard splutter, add the pumpkin, curry leaves and red chilli.
Add turmeric, simmer, open fry for five minutes.
Now add the coriander ,chilli powder and salt.
Fry for two minutes close the pan ,simmer simmer and allow to sit until the pumpkin turns paste(no need to mix often).
At last add the tamarid past open cook for ten minutes.
Finally add jaggery, mix and allow to cool.


Note
Never add water ,apart from the tamarid water.
Can store as a pickle for two weeks in fridge.

Tuesday, July 13, 2010

Rice flakes(thick) upma

1 cup poha(thick)
2 onions finely chopped
2 green chillies
Some curry leaves
1 tsp Mustard
1 tsp Cumin seeds
½ tsp turmeric powder
2 tbsp raw groundnuts
1 big potato
1 to 2 tsp lemon juice as required
1 tsp sugar
Salt to taste
1 tbsp oil
Chopped Coriander leaves to garnish

Before starting:
Boil, peel and mash the potato.
Wash and drain the poha nicely using strainer and allow to sit for 10 minutes.

 Preparation:
 Heat oil in a heavy bottom pan, add the mustard and allow to splutter.
Now add the onion, curry leaves, green chillie and a bit of salt to sweat the onion.
 In five minutes add the groundnut ,simmer and stand for 10minutes.
 Then add the mashed potatoes ,poha and turmeric powder and salt.
 Fry a minute and sprinkle some water, simmer ,close the lid and stand for 10 minutes .
 Switch off the flame, add the lemon juice and sugar.
Mix and garnish with coriander leaves.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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