Cooking Recipies

8/3/2019 Cooking Recipies

1/26

Oil............................................................................................................................... 2

Idly Kadappa ............................................................................................................... 2

Aloo Bhindhi Masala ................................................................................................... 3

Idli Sambar ................................................................................................................. 6

Pepper Potato Kurma ................................................................................................ 18

Vegetable Kuruma .................................................................................................... 20

Aloo Mutter

Ingredients needed

Potato - 4

Peas - 1 cup ( fresh/frozen)

Onion - 1 cup chopped

Green chillie -1 or 2

Ginger - 1 inch piece

Tomato - 2 big finely chopped

Salt as needed

Oil -1 tbspCumin seeds/Jeera - 1 tsp

Spice powder

Coriander powder - 1 1/2 tsp

Chillies powder -1/2 tsp ( add more if you want more heat)

Garam masala- 1/2 tsp

Amchur powder 1/2 tsp

Preparation

Grind onion, green chillies and ginger to a fine paste.

Cook peas till soft.

Cook potatoes till soft, peel its skin and cut it into cubes. Keep aside.


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Method

Heat oil , add cumin seeds, when they splutter, add the above paste and saute till

oil separates.

Then add finely chopped tomatoes and cook till mushy. Add all the spice powder.

Add potatoes, peas, needed salt,1/2 cup of water and simmer till it blends well with

the spices and thickens a little.

You can adjust the consistency of the gravy as you like.

Also refer Aloo Gobi Masala and more side dish for chapati

This recipe goes to My Legume Love Affair- 23 started by Susan

Meet you all again with an interesting post, till then it is bye from Padhu of

Padhuskitchen .......................................................................................................... 24

OilKadugu

Karuvepillai

China vengayam

Vegetable (brinjal / drumstick)

Puli water

Uppu

(Dhaniya- jeera-milagu-ulutham paruppu red chilly little coconut ) fry and grind

Idly Kadappa

Moong Dal/Paasi paruppu 1/4 cup

Potato 2


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Onion 2

Green Chillies 4

Salt As needed

Lemon Juice From 1/2 of a lemon

Coconut oil(optional) 1 tsp,garnish

Coriander leaves(optional) For garnish

To Grind

Coconut,grated 1/4 cup

Fennel seeds/Saunf/Soambu 1 tsp

Garlic 2 flakes

To temper

Oil 1 tblsp

Cinnamon 1 piece

Bay leaf 1

Mustard 3/4 tsp

Curry leaves 1 sprig

Pressure cook potato and moong dal.Peel the potatoes,mash it and mash the moong dal too.Slice onion and green chillies.Grind coconut,fennel and garlic with water to a smooth paste.

Heat a pan with oil and temper with the items given under" To temper table. Add

onion,green chillies and fry until onion turns just transparent,do not let it change its

colour.

Add 2 cups water,salt and boil for 3 minutes. Add the mashed dal and potatoes.Mix

well, bring to boil.

Keep in low flame as after adding dal and potato it easy gets burnt at the bottom,so

keep stirring. add the Ground masala,mix well and cook in low flame for 1 or two

minutes.

Garnish with lemon juice,coconut oil and coriander leaves and serve with Idli or

Dosai.

Aloo Bhindhi MasalaLadies finger(small) 12-14


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Potato 1 or 2

Oil 4 tblsp

Red chilli powder 1/2 tsp

Coriander powder 2 tsp

Garam masala

powder

3/4 tsp

Turmeric 1/8 tsp

salt As

needed

To grind

Onion 2

Tomato 2

Green chilli 4-5

Garlic flakes(small) 6-7

Coriander leaves 2 tblsp

To temper


5/26

Method:As

need

ed1. Chop onion,tomatoes roughly,peel the garlic and grind everything underto grind table to a smooth paste.

2. Clean the ladies finger and pat dry it using a kitchen towel. Cut the headand tail of it and slit it in the middle to check. Heat a pan and add 2 tblspof oil and arrange these ladies finger and cook in medium-low flame.

3. Turn/toss to ensure even cooking. carefully drain the ladies finger fromoil.

4. Arrange peeled and round cut potatoes and cook them till golden andsoft.Drain from oil.

5. Temper with jeera and add the ground paste and add all the masalapowders-red chilli,garam masala,coriander and turmeric. Add salt.
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Jeera 1 tsp

Idli Sambar

Ingredients:

Moong dal/paasi

paruppu

1/3 cup

6. Mix well and fry in medium flame until oil oozes out and raw smell goesaway.

7. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.

8. Boil in medium flame for 2-3 minutes until the masala coats the potatoesand ladies finger.

9. Garnish with coriander leaves if desired and serve with roti or mild pulavs.
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Onion,chopped 1/2 cup

Tomato 1 no.

Green chillies 2 nos.

Brinjal,small 2 nos.

potato 1 no.

carrot,small 1 no.

Tamarind extract 1 tblsp

Turmeric powder 1/4 tsp

Asafoetida 1/8 tsp

Jaggery 1/4 tsp

Coriander

leaves,chopped

2 tblsp

Curry leaves few

Salt and water as needed

Sambar powder: Roast in 1/2 tsp oil and powder coarsely

Channa dal/kadalai

paruppu

1 &1/2 tblsp

Coriander seeds 1 & 1/2 tsp

Dry red chilli 3-4 nos

Fenugreek seeds 1/2 tsp


8/26

To season:

Oil/Ghee 2-3 tsp

Mustard 3/4 tsp

Jeera 1 tsp

Curry

leaves

1 sprig

Asafoetida 1/4 tsp
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Method:

1. Pressure cook dal for 3 whistles,mash and keep aside.Choponion,vegetables,,tomatoes,slit green chillies.

2. Heat kadai/pan with oil/ghee and temper with the items given under Totemper table in order.

3. Add onion and fry till transparent. Add the vegetables and tomato togetherand fry in medium flame for 2 minutes.Add little salt while frying for easycooking of the vegetables.
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10/26

4. Add required water and the tamarind and boil till the vegetables getcooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add thesambar powder and bring to boil.

5. Add the cooked dal and mix well.Adjust water as needed to get a sambarconsistency. Bring to boil and garnish with coriander leaves.

Serve with idly/dosa or pongal or you can have it with mini idlies as I did that day

for dinner ! Top with sesame oil or ghee if desired..
http://lh6.ggpht.com/_WVu0gJovIxY/TV4IX010d6I/AAAAAAAASVM/hK-grlpMyO8/s1600-h/DSC_2290%5B8%5D.jpghttp://lh6.ggpht.com/_WVu0gJovIxY/TV4IWFOjq3I/AAAAAAAASVE/rJF7uryZm0I/s1600-h/DSC_2287%5B9%5D.jpghttp://lh6.ggpht.com/_WVu0gJovIxY/TV4IUjqRnnI/AAAAAAAASU8/729DCP7L71E/s1600-h/DSC_2286%5B5%5D.jpghttp://lh6.ggpht.com/_WVu0gJovIxY/TV4ITuxNCtI/AAAAAAAASU0/8Xr6IYJz8uM/s1600-h/DSC_2284%5B7%5D.jpg


11/26

Notes:

The sambar is very mild,so perfect for kids,myson loves this!
http://lh6.ggpht.com/_WVu0gJovIxY/TV4IaIrrC2I/AAAAAAAASVY/raM85ptTb2E/s1600-h/DSC_2297-1%20sharpen%5B7%5D.jpg


12/26

Add tamarind less as mentioned,thats thespeciality of this sambar..

Sambar Sadham

When I posted keerai poriyal recipe, the background item sambar sadam was catchy to some ofyou. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to

post it soon and if I ever not post this now,she would squeeze my neck .

I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice

and dal,that's it..

Ingredients:

Rice 1/2 cup

Toor dal 1/3 cup

Tamarind marble size

Mixed veggies or vegetable

of your choice

As needed

Shallots/small onion,peeled 1/2 cup

Green chillies 2-3

Tomato 1

Sambar powder(ready

made)

1/2 tsp

Turmeric 1/8 tsp

Asafoetida 1/4 tsp

Curry leaves 1 sprig

Coriander leaves,chopped 2 tblsp

Jaggery 1/2 tsp

To roast and grind to coarse powder
http://www.rakskitchen.net/2011/03/keerai-poriyal.htmlhttp://www.sharmispassions.com/http://www.rakskitchen.net/2011/03/keerai-poriyal.htmlhttp://www.sharmispassions.com/


13/26

Red chillies,long variety 4

Channa dal 1 tblsp

Coriander seeds 1 & 1/2 tsp

Fenugreek seeds 1/4 tsp

Coconut 2 tblsp

To temper:

Oil/ghee 1 tblsp

Mustard 3/4 tsp

Jeera 1 tsp

Asafoetida 1/4 tsp


14/26

Method:

1. Cook rice and dal,extract tamarind juice and keep aside. I cook rice and dalseparately as I do not like rice get mashed too much(which will happen if wecook together rice and dal). So If you want you can cook both together too.
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15/26

2. Heat kadai and roast to golden brown,the ingredients under To roast andgrind table with a tsp of ghee/oil except coconut. Roast coconut separately.

3. Cool down and grind to coarse powder and keep a side.

4. Heat kadai and temper with the items given under to temper table. Add

curry leaves followed by onion,slit green chillies and fry till the onions start toturn golden.

5. Add the tomatoes and fry till soft.
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16/26

6. Add the tamarind extract,bring to boil. Add the turmeric,sambarpowder,asafoetida and the chopped veggies.

7. When the vegetables get cooked,add jaggery,the ground sambar powder andbring to boil.

8. Add the sambar powder gradually while stirring,as there are chances offorming lumps.
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17/26

9. Add this to the cooked rice.I used a pot shaped pressure cooker for makingsambar rice. Add the mashed dal and mix well with out mashing the veggies.Add hot water if its too thick. I just mix under low flame for 2 minutes.

10.Let the sambar rice be in a loose consistency. After cooled down, it tends toget thick,so let the consistency be according to that.Top with 2 tsp ghee andcoriander leaves,serve hot with simply potato chips(best combo) or any otherveggie accompaniment .
http://www.rakskitchen.net/search/label/DRY%20CURRIEShttp://lh5.ggpht.com/_WVu0gJovIxY/TYq5s9IjP_I/AAAAAAAATf0/Qun1w4A-ii0/s1600-h/DSC_25151%5B1%5D.jpghttp://lh6.ggpht.com/_WVu0gJovIxY/TYq5rRfeBZI/AAAAAAAASog/JjgZKFN92nA/s1600-h/DSC_2514%5B4%5D.jpghttp://lh4.ggpht.com/_WVu0gJovIxY/TYq5p5wW3eI/AAAAAAAASoY/cO56I4krmek/s1600-h/DSC_2511%5B4%5D.jpghttp://www.rakskitchen.net/search/label/DRY%20CURRIES


18/26

Pepper Potato KurmaPeppery Potato Kurma Ingredients Potato- 2 numberOil - 1/2 cupFennel seeds- 1 teaspoon

To grind:Channa dhal / Gram dhal- 1/4 cupMedium sized onion - 1Medium sized tomato 1Cumin seeds - 1 teaspoonPepper corns - ? teaspoonGinger - 2 inch pieceRed chilli powder- 2 teaspoonCoriander powder 1/8 teaspoonTurmeric powder - few pinches

Peppery Potato Kurma Preparing Method:1. Finely chop the potato2. Take the ingredients in the to grind list andgrind with little water and make as a coarse paste3. Heat oil in a non stick skillet/pan, sputter fennel seeds, add the ground paste, keepstirring continuously till the raw smells goes away4. Once oil separates out from the masala, add the chopped potato and stir slightly. Addenough water and salt according to taste5. Transfer the contents to a pressure cooker and cook till you hear the first whistle6. The curry thickens very well after cooking. Now the Peppery potato kurma is ready toserve with idli.


19/26

Notes:

I added 1/2 of a drumstick,1 brinjal,1/2 carrotand 1/2 potato. You can add your choice ofveggies.. I like potato the best

While adding the veggies,add the veggie whichtakes longer time to cook first,follwed by theother veggies depending on their cooking time.

I usually cut the veggies in to small pieces toensure easy cooking(except drumstick andbrinjal in this case)

I have used both the sambar powder,you canuse only one too,adjust the quantityaccordingly.
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20/26

Vegetable Kuruma

Ingredients:

Potato 1 no.

carrot ,small 1 no.

beans 10 nos.

cauliflower small portion

peas 1 fist full

onion 2 nos.

tomato 2 small sized

ginger garlic paste 2 tsp

turmeric 1/8 tsp

redchilli powder 1 tsp

garam masala 1/2 tsp

curry leaves 1 sprig

coriander leaves,chopped 2 tblsp

salt as needed

To Temper:

Elachi 1 no.

Clove 1 no.

Cinnamon 1 inch piece

Bay leaf 1 no.

Jeera 1 tsp

Oil 2 tblsp

To grind:

Coconut 2 tblsp

Fennel 3/4 tsp

Khus khus 3/4 tsp

cashew nuts 5-8 nos.Fried gram dal(pottu

kadalai)

1 tsp


21/26

Method:

1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.2. Grind the ingredients under the table To grind to a smooth paste.

3. Heat a small pressure cooker/pan with oil and add the tempering items in the table to

temper.

4. After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the

ginger garlic paste and fry in low flame till the raw smell of the ginger garlic pastedisappears.

5. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.

6. Add the ground paste,followed by the red chilli powder,garam masala powder andturmeric powder.

7. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and acup of water and mix well.Check the salt.
http://www.flickr.com/photos/50672992@N04/6465751191/http://www.flickr.com/photos/50672992@N04/6465751101/http://www.flickr.com/photos/50672992@N04/6465751025/


22/26

8. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.

9. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and

mix well. Serve with poori/parotta or chapathi!

I have made in larger quantities two three times for get together,never failed,hope this

helps budding cooks.Tastes very similar to hotel kurma!!
http://www.flickr.com/photos/50672992@N04/6465751365/http://www.flickr.com/photos/50672992@N04/6465751267/


23/26

Note:

Please dont skip curry leaves and coriander leaves as itgives a nice flavor!

You can also add soya chunks with the veggies!
http://www.flickr.com/photos/50672992@N04/6465750937/


24/26

Aloo Mutter

Ingredients needed

Potato - 4

Peas - 1 cup ( fresh/frozen)

Onion - 1 cup chopped

Green chillie -1 or 2

Ginger - 1 inch piece

Tomato - 2 big finely chopped

Salt as needed

Oil -1 tbspCumin seeds/Jeera - 1 tsp

Spice powder

Coriander powder - 1 1/2 tsp

Chillies powder -1/2 tsp ( add more if you want more

heat)

Garam masala- 1/2 tspAmchur powder 1/2 tsp


25/26

Preparation

Grind onion, green chillies and ginger to a fine paste.

Cook peas till soft.

Cook potatoes till soft, peel its skin and cut it into

cubes. Keep aside.

Method

Heat oil , add cumin seeds, when they splutter, add the

above paste and saute till oil separates.

Then add finely chopped tomatoes and cook till mushy.

Add all the spice powder.

Add potatoes, peas, needed salt,1/2 cup of water andsimmer till it blends well with the spices and thickens a

little.

You can adjust the consistency of the gravy as you like.
http://3.bp.blogspot.com/_nP_gc23FJIk/TAEEqW8-5nI/AAAAAAAACH8/o5_b81J_QA8/s1600/aloo+matar+curry+recipe.jpg


26/26

Also refer Aloo Gobi Masala and more side dish for

chapati

This recipe goes to My Legume Love Affair- 23 started

by Susan

Meet you all again with an interesting post, till then it

is bye from Padhu of Padhuskitchen
http://www.padhuskitchen.com/2010/12/aloo-gobi-aloo-gobi-recipe-aloo-gobi.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://thewellseasonedcook.blogspot.com/2010/05/announcing-my-legume-love-affair-23.htmlhttp://www.padhuskitchen.com/2010/12/aloo-gobi-aloo-gobi-recipe-aloo-gobi.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://thewellseasonedcook.blogspot.com/2010/05/announcing-my-legume-love-affair-23.html

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