Butter Beans & Potato Curry

This recipe is nice during winter.You can also try this recipe with dried butter beans.                                                                             

Ingredients: 

1 Large Onion (Finely chopped)

2 Medium Tomatoes

2 Green Chillies (Slit In middle)

2 Large Potatoes

1 Cup Butter beans (Lima beans)

1 Inch stick Cinnamon

1 Tbsp Ginger & Garlic paste

1 Tbsp Kasuri methi (Dried Fenugreek leafs)

1 Tsp Chilly powder

1 Tsp Coriander powder

1 Tsp Garam masala

1/2 Tsp Turmeric powder

2 Tsp Clarified Butter (Ghee)

2 Tsp Vegetable Oil
1/2  Slice Lime

2 Tbsp Coriander leafs(Finely Chopped for garnish)

2 Tsp Coarse Salt



First Step:
Boil the butter beans with 1/2 tsp of chillipowder , turmeric and salt with 1 cup of water and set aside.

Method:
Heat a wok add oil temper cinnamon add onion chilly, ginger and garlic paste fry till the raw flavour is out of the ginger and garlic add tomatoes fry till oil separates add all the dry masala chilly powder, turmeric, coriander and garam masala fry the masala till oil separates again add the potatoes fry  add coarse salt and add enough water to cook the potatoes cover and cook for 10 mins add the butter beans and stir cover and cook further for 10 to 15 mins. add kasuri methi and add the coriander stir and squeeze half lime. Serve Hot Hot with puri or rice and enjoy....:)

Brinjal Pulao

 I've recreated this recipe with few tweaks this recipe is still my favorite...

Recipe Video..

Ingredients:
2-3 Medium Size Brinjals (Egg plant)
Cut into medium size cubes.
1 Large Onion (finely chopped)
1 Tbsp of Clarified Butter(Ghee)
2 Tbsp of Coriander leafs (finely chopped)
1 Tsp Fennel seeds
1 inch Stick Cinnamon
2 Cloves
2 Cardamom pods
1/2 Tsp Turmeric powder
Bay leaf
2 Cup Rice
1/2 Cup Milk or Coconut Milk
1 1/2 Cup water
1 Tbsp Ginger and Garlic masala
5-6 Green chilly
4-5 Tbsp oil
Salt to taste

First Step:
For the Masala
1 Inch piece Ginger
8-10 pods Garlic
1 Inch piece Cinnamon
2 Cloves
2 Cardamom pods
1 Tbsp Fennel seeds
5-6 Fresh Green or Red Chillies
Fry the above Ingredients in 1tsp oil and coarse grind the masala and set aside.

Second Step:
Clean the rice wash and soak for 10 mins.

Final assembly:

• Heat a cooker add Ghee and oil drain the water from rice.
• Add the whole spices to the ghee and allow to splutter. add the chopped onion and fry till turns pink.
• Add 2 tbsp of the masala paste fry a bit.
• Add the brinjal and chopped mint and coriander turmeric fry a bit.
• Add the rice fry a bit add water and coconut milk add salt bring to a boil cover and place the whistle.
• Allow to cook for 3 whistles once done garnish with lime juice mix well and serve with raita.

You can use any rice for the recipe I've used a short grain rice for 1 cup rice measure I've added 1 1/2 cups liquid you can also use regular cows milk for the recipe instead of coconut milk.

Tips:
You can also use Basmati Rice.
Try to parboil the brinjal as we are gonna pressure cook
Fry the rice in oil and add lemon while preparing any pulao or briyani rice will not break or go into a lump
Fry ginger garlic in oil before preparation of any masala this seals the flavor and gives extra taste.

Super Potatoes & Dry Shrimp Masala

Ingredients:

2 Potatoes (Cut into cubes)

1 Large Onion ( Finely Chopped)
1 Cup Green peas
1 Cup Dry Shrimp
1 Tbsp Coriander powder
1 Tbsp Chilly powder
1 Tsp Turmeric powder
1 Tsp Garam Masala
1 Tbsp Ginger & Garlic paste
1 Tsp Cumin seeds
1 Pinch asafoetida
2 Green Chillies
5 to 8 Curry leafs
10 Pods of Garlic (bruised with mortar and pestle)
3 Tbsp Vegetable oil
Salt to taste

First Step:
Wash the shrimps with warm and Luke warm water for at least 3 to 4 times only then you can get rid of sand and dust particle drain the entire water and set aside.

Second Step:
Heat a wok add oil fry the potatoes in oil for 5 to 10 mins drain and reserve in a bowl.

Final Step:
In the same wok and reserved oil add cumin seeds fry and add the garlic, chilly,curry leafs and add asafoetida  fry add onions fry till turn transparent add the chilly powder, turmeric powder, coriander powder, garam masala along with ginger garlic paste and fry till oil separates the masala add shrimp and fry for a sec add the potatoes and green peas fry add salt and 1/2 cup of water stir cover and allow to cook till water evaporates.occasionally stir once or twice once cooked garnish with coriander leafs and lime serve hot with rice and dhal...enjoy...:)

I've also done a detail video on youtube do watch and try to prepare this very simple recipe and post your comments...enjoy...:)

Mandakki Soosla Recipe

Ingredients:
Mandakki (Poori) (Puffed Rice)  4 Cups
1 Large Onion finely chopped
2 Tbsp Coriander Leafs
2 Green Chillies
3-4 Curry leafs
3 Pods of Garlic (Crushed with skin on)
1 Tsp of Mustard seeds
1 Tsp Split Gram dhal
1 Tsp Split Black Gram dhal
1 Tsp Cumin seeds
1 Dry Red chilly
1 Pinch Asafoetida
3 Tsp Oil
Salt to taste

Method:
Wash the mandakki or poori 2 to 3 times in water drain the water using a colander squeeze the water from the drain poori and set it aside.

Heat a wok add oil temper with mustard seeds gram dhal and black gram fry add cumin red chilli fry add onions and curry leafs fry add turmeric fry till oil leaves add the reserved mandakki fry for 2 mins add salt mix well and fry for a sec add coriander leafs mix well serve with chilli bajji and jelabi...try this recipe share it with friends and family enjoy...:)

Sabudana Vada (Tapioca Vada)

Tapioca pearls (Sabudana) as referred as javvarisi In Tamil. sabudana is good for pudding and kheer also nice for vada or idly. Please click here for updated blog post recipe link.

Ingredients:

1/2 Cup of  Tapioca pearls (Nylon Javvarisi)

1/3 Cup of Maida (All purpose flour)
1/4 Cup of Rice flour
1/2 Cup of Dill leafs (finely chopped)
1/2 Cup of Fenugreek leafs (finely chopped)
2 Tbsp of Coriander 
1 Onion (finely chopped)
3 Green Chilly (finely chopped)
1 Cup of Yogurt
Oil for frying
Salt to taste.


Method:
First Step: In a bowl add half a cup of yogurt and tapioca pearls and soak for 6 hours.

The soaked tapioca will double in size and increase in quantity.


To the pre soaked tapioca add the maida, rice flour, onion, chillies, coriander, dill leafs, fenugreek and salt mix well to a ball consistency heat a wok with enough oil to fry the vada create lime size roundle out of the dough flatten and deep fry in oil serve hot with ketchup enjoy ...:)

Updated recipe video on Youtube English and Tamil Channel :)

Beets & Carrots Juice

Ingredients:

1/2 cup Beet root
1 Large Carrot
3 Tbsp Sugar
1 inch Ginger
1/2 Lime
3 Cups of Ice cold water 
Rose water few drops
1/2 Tsp salt 


Preparation:
In a mixer blender add all the ingredients and add required water and blend well to a juice constancy strain with a Filter and serve cold...enjoy...:)

I've done a detail recipe demo on YouTube do watch and post your comments...:)

Bread Upma Recipe

Updated Video Recipe 

Ingredients:
A Loaf of Bread (Plain salt bread, Cut the bread into small pieces)
2 Large Tomatoes
2 Large Onions
2 Tbsp of Coriander
2 Tbsp of Mint
4 to 5 Green Chilies
1 1/2 Tsp Ginger and Garlic paste
1/2 Tsp Turmeric
1 Bayleaf
2 Inch Sticks of Cinnamon
3 Pods Cardamom
3 to 4 Cloves
6 Tbsp Oil 
1 1/2 Tsp salt
1 Lemon


Method:
Heat a wok, add oil.
Temper with bay leafs,cloves,cardamom and cinnamon.
Add onions fry for a minute.
Add ginger garlic paste fry a bit , add chillies fry add tomatoes fry add turmeric powder and salt and fry well till the oil separates the masala.
Reserve half the masala and add half the amount of bread to the masala and mix well add the rest of the masala and add the rest of the bread and mix well this way the masala will distribute well and even in the bread try to cover and fry for 3 to 4 mins it will give better taste garnish coriander and mint along with lime juice mix well serve hot ...enjoy...:)

Coconut & Mint Chutney

Ingredients:
2 Cup mint
1  Cup curry leaves
1/2 Cup coriander leaves
3 Green chilies
1 Inch piece Ginger
1/2 Cup coconut (fresh)
Small piece tamarind
salt to taste

For the tempering:
1/2 tsp Mustard seeds
1/2 tsp Black gram dhal
2 Dry red chillies
1 Pinch hing(Asafoetida)
1 to 2 Sprigs Curry leaves


Preparation:
Heat a wok and add a tsp of oil fry the curry leafs mint and coriander along with ginger and green chilly allow the leafs to wilt and reserve in a platter and allow to cool...in a mixer grinder add coconut tamarind salt and grind well then add the fried mint and other ingredients to the blender and grind well adding little water reserve to a serving dish....in a fry pan add 2 tbsps oil and temper the mustard seeds black gram chillies along with asafoetida then add the curry leafs and temper the chutney serve...this chutney ia very tasty with bread , roti or any dish your just have it with rice as well superb ac-compliment do try this recipe and post your comments...enjoy...:) 

Sevai Pongal (Vermicelli Pongal)

Ingredients
1 Cup Vermicelli
1/2 Cup Split Mung beans(Moong dhal)
2 Green chilly(slit) 
2 Sprig's Curry leafs
1 tbsp Crushed black peppercorns
1 tsp Cumin 
1 Pinch Asafoetida
2 tbsp Oil and Clarified butter(ghee)
Salt to taste
3 cups water(boiling water)

Tip:
Dry roast the vermicelli and set aside
Dry roast the dhal wash and cook 
Dry roasting the dhal and vermicelli will enhance the flavor.
Dry roasting vermicelli is always good for any dish vermicelli will cook to perfection. 


Heat a wok and add oil and butter fry the cumin and black peppercorns fry and add curry leafs add chilly's fry add hing(Asafoetida) fry add water bring to a boil add vermicelli bring to a boil add dhal and mix well adding salt bring to a boil and serve hot with coconut mint chutney and lemon pickles...enjoy..:)

I've also done a detail video recipe demonstration on youtube do watch and post your comments ....:)

Sevai Payasam (Vermicelli Pudding)

1 Cup Milk(Boiling hot)

1/2 Cup Vermicelli

1/4 Cup water(Boiling Hot)

4 tbsp Sugar

1/2 tsp Cardamom Powder

1 tbsp Cashew's

1 tbsp Raisin's

2 tbsp Badam Power (Optional)

2 tbsp Clarified Butter (Ghee)

Heat a wok and add ghee and fry the vermicelli till color changes to transparent add milk and bring to a boil add sugar,badam powder cardamom powder and bring to a boil check if vermicelli has cooked throughly and switch of the stove in a fry pan add 1 to 2 tsps ghee and fry the cashew and raisins and add to the pudding serve hot or cold this recipe is my all time favorite food its a instant dessert and best part is you can serve it hot or cold do try this recipe and post your comments...enjoy...:)

I've also done a detail video recipe on youtube do watch and post your comments...:)

Spring Onion & Tomatoe Masala (Relish)

1 or 200 grms Bunch of spring onion cut into 1 inch pieces

2 Large tomatoes finely chopped

1 Large Onion finely chopped

1 Sprig curry leaves

2 tbsp Coriander leafs finely chopped

1/2 tsp Cumin powder

1 Large tbsp Coriander powder

1 tsp Chilly powder

1/2 tsp turmeric

1/2 lemon

For tempering

1/2 tsp Mustard seeds

1/2 tsp cumin seeds

1/2 tsp Split chick peas

1/2 tsp Split black gram dhal

1 pinch of Asafoetida

1 Dry red chilly

2 tbsp Oil

1 tsp Salt

Heat a wok add 2 tbsp oil temper with mustard seeds allow to splutter and add split chick peas, black gram dhal , cumin and fry till golden add red chilly and asafoetida fry for a sec add curry leaves and fry add onion fry add the dry masala cumin, coriander, chilly & turmeric powder and fry add tomato fry add salt fry for 3 mins add spring onion fry for another 5 mins allow the masala to incorporate well add lemon coriander leafs and serve hot with roti, Bread or rice...enjoy...:)

I've also done detail video on youtube do watch subcribe and post your comments..enjoy...:)

Aloo Paratha Step by Step Recipe

Tip 1:- Do not over cook the potatoes...to get good results while rolling the roti if the potatoes are over cooked there are chances of filling coming out of the roti.

Tip 2:-For roti dough Sift the whole wheat flour and maida before forming roti dough.

Ingredients:

3 Large Potatoes (Boiled and mashed)

1 Medium Onion (Finely chopped)

2 Green chilly (Finely chopped)

2 tbsp Coriander leafs (Finely chopped)

1 tsp Mint (Finely chopped)

1/2 tsp Cumin powder

1 tbsp Chilly powder

1 tsp Garam masala

2 tbsp Oil

Salt to taste

For the roti dough:

1 Cup of whole wheat flour

1/2 Maida or all purpose flour

1 tsp salt

2 tsp Oil

1 Water

Method:

Step 1:-Heat a wok add 2 tbsp of oil and fry onion and green chilly fry till transparent add all the dry masala chillypowder, cumin powder and garam masala to the onion and fry add the coriander and mint fry for a sec add the boiled potatoes add salt and fry till masala gets incorporated in the filling set the masala a side to completely cool before filling into the roti.

Step 2:- Sift the flour and mix salt and oil add water as you get to a dough consistency the dough should be very soft and knead the dough to get best roti's cover set aside for at least 1/2 hr before preparing roti.

Step 3:- Roll out 2 small roti and spread the filling layer the second roti and seal the edges and gently roll out once more fry the roti on a hot tava or pan adding butter or oil serve hot with ketchup , butter or curds ....enjoy....:)

Fenugreek Leafs/ Methi /Vendikeerai Pulao Recipe

I'm updating this recipe with new video and pics. Fenugreek leaves is a herb. In India we use it in dried format or fresh leaves to enhance the aroma and taste of curries and pulao. 

These methi leaves  are known for its medicinal properties. According to Ayurveda when consumed regularly these leaves help curb diabetic levels, relieve joint pain, body pain and also helps in hair growth. 

Since both my parents are diabetic we consume these greens on a regular basis and also try to include it in as many dishes as possible.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Ingredients: 

1 Cup Basmati Rice, Jeera or Bullet Rice

3 Medium Tomatoes blanched and crushed

1 1/2 Large Onion Sliced

1 Bunch Fenugreek leaves (coarsely chopped)

2 Tbsp Ginger and Garlic Paste

2 inch Piece Cinnamon

3 Cloves

3 Cardamom pods

1 Bay leaf

1 Tbsp Tomato Ketchup

1 Tsp Chilly powder

1 Tsp Coriander powder

1/2 Tsp Turmeric powder

1/2 Cup Coconut or Cows Milk

2 Tbsp Oil

1 Tbsp ghee ( clarified butter)

1 Tbsp salt

Finely Chopped Mint, Coriander and 1/2 Lime Juiced for Garnish...

Method:

Wash and soak rice for 10 mins.

Heat a pressure cooker add oil and ghee fry cinnamon, cloves, cardamom and bayleaf allow the spices to splutter.

Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.

Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute. 

Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.

After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)