Friday, April 17, 2015

KARIVEPILLAI POWDER ( CURRY LEAVES POWDER )

Curry leaves are widely used in South Indian cuisine. It has its unique flavour and has lots of medicinal benefits but unfortunately many people throw it off. Addition of curry leaves in your daily diet is good for your health. So here's the best way to utilise the main ingredient is to prepare the chutney powder of curry leaves. I like them having with idlies with a touch of oil and also tastes fab with hot steamed rice.

INGREDIENTS

1 Cup Curry leaves. (Washed and dry ed well)

2 tbsp Urad dal.

2 tbsp Toor dal.

2 tbsp Channa dal.

2 tbsp Coriander seeds.

2 tsp Jeera.

3 Red chillies.  (can add more or less)

1 tsp Pepper corns.
 
Pinch of Hing

Pinch of Amchur pd.

Salt to taste.

METHOD

Dry roast curry leaves and keep it aside. The leaves should be crunchy in such a way that it should break when you crush them with your fingers.

Dry roast rest of the ingredients separately. Make sure the dal turns golden brown. Let it cool. Now grind red chillies, pepper and jeera first followed by curry leaves along with salt, amchur pd and hing. Grind them all a bit coarsely.

Keep them in airtight container.

Enjoy!!

Thursday, April 2, 2015

TOMATO SEMIYA UPMA

 Vermicelli upma is quick and easy tasty breakfast. Adding tomatoes brings out the tangy flavour and it you prefer adding veggies then also it would taste sooperb. In case if  roasted semiya is not available, then you can dry roast it in pan. But make sure you roast it under medium or low flame in order to avoid over roasting. This is perfect and can have with a touch of your favourite pickle.


INGREDIENTS.

1 Cup Roasted Semiya

1 tsp Mustard seeds.

2 tsp Grated Ginger.

Few spins of Curry leaves.

2 tsp Urad dal

1 Chopped Onion

2 Chopped Tomato.

1/2 tsp Turmeric pd

11/2 tsp Chilly pd

2 Cups Water.

2 tsp Ghee (optional)

Salt to taste.


METHOD.

Heat oil in a kadai. Add mustard and urad dal...let it splutter and at the same time let the dal turns brown. Add ginger and curry leaves followed by onions. Add salt and stir fry till its raw smell disappears. Add tomatoes and powders. Cover with a lid and sim for 5 min. Now you can see the mixture turns semi thick mushy type. Now add water and bring to boil. Put the roasted semiya and cover them. Let it cook till all the water is absorbed. Drizzle ghee on top and switch off the flame. If u need garnishing then add chopped coriander leaves.

Enjoy!!

Tuesday, March 24, 2015

BEETROOT LEMONADE

Fresh juices are the best and among them is Beetroot juices.  Beets relieves many cases of disease related with eye problems, arthritis, heart disease, cancer and many more. Having raw beets boost your immune system also.

Now coming back with recipe, people who don't like beets strong flavour, can add orange or apple to it. I have added lime juices which brings a tangy taste plus a secret ingredient ie Dry Basil Leaves which tastes heavenly. One of the best things about juicing is the vibrant colours.


INGREDIENTS

1 Big Beetroot.

1 tbsp Lime juice.

1 tbsp Sugar

1/2 inch of Ginger

Pinch of Dry Basil Leaves.

1/2 cup Cold Water.


METHOD

Blend all the ingredients into mixer for about 1 min. Strain and serve :)

Enjoy!!

Tuesday, March 17, 2015

CAPSICUM CHUTNEY

Here is a very simple and tasty capsicum chutney which goes well with idly, dosa, or even with chappati rolls. It is an innovative chutney with capsicum and onion chunks. Capsicum chutney a perfect blend of dip to which makes a great accompaniment  for any South Indian delicacy.


INGREDIENTS.

2 Capsicum

2 Onion

1 tsp Ginger

3 Cloves of Garlic

2 Green chilly

2 tsp Oil

Salt to taste

INGREDIENTS FOR TEMPER

2 tsp Coconut oil

1 tsp Mustard seeds.

1/2 tsp Jeera

Few Curry leaves.

Ping of hing


METHOD

Cut capsicum and onion into regular piece. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fryed, add capsicum and onion  at once and continue frying for about 2 min or till its well cooked. Stir occasionly. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.

Next to make tadka. Heat oil in pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.

Enjoy!!

Monday, March 9, 2015

SEMIYA KESARI


This is one of the delicious try ed recipe from one of my fav blogger RAKS ANAND who has a lovely tempting blog Raks kitchen. I have tried many of her recipe which was almost superhit one for my family and friends. No words to appreciate her cooking and her innovative ideas. Between a big thanks to you dear for sharing this awesome sweet dish. For the ingredients please click here