Recent Recipes

Potato Coconut Milk Curry

Comments (3) | Monday, February 22, 2010

1. potato - 2 count
2. Coconut milk - 2 Tbsp.
3. Small Onion - 10 counts.
4. Tomato - 1 count
5. Cumin Powder - 1 tsp.
6. Fennel Seeds powder - 1 tsp.
7. Salt to taste.

For seasoning:
1. Mustard seeds - 1 tsp.
2. Urad Dal - 1 tsp.
3. Curry leaves - 1 spring

Method of preparation:
1. Heat the oil in the pan.
2. Add onion and saute it well.
3. Then add Tomato and saute it well.
4. Then add the dry masalas, cumin powder, fennel seeds powder and salt to taste.
5. Then add the coconut milk to it and blend it well.
6. then add the boiled potatos and add it to the mixture.
7. Serve it hot.

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Mushroom Gravy

Comments (3) |

1. Button Mushroom - 6
2. Small Onion - 10
3. Green Chilli - 2
4. Cumin Powder - 1 tsp.
5. Coriander Powder - 1 tsp.
6. Turmeric Powder - 1/2 tsp.
7. Coconut Milk - 1 Tbsp.
8. Salt to taste.
9. Cooking Oil - 2 Tbsp.

Method of Preparation:
1. Heat the oil in the pan.
2. Add Cumin seeds, Curry leaves, Slitted green Chiilies.
3. Add finely chopped onions.
4. Then add the dry masalas one by one...Turmeric powder, cumin powder & coriander powder and saute it till the raw flavour disappears.
5. Add the button mushrooms and saute it well.
6. Add the coconut milk.
7. Finaly garnish it with coriander leaves.

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Cabbage Egg Poriyal

Comments (1) | Thursday, February 18, 2010

Well...I'm not a dietitian. But I'm very curious to know the health benefits of what I'm eating. So I searched the internet and found out the benefits of cabbage( Source: http://ezinearticles.com/?The-Health-Benefits-of-Cabbage&id=78014). This cabbage Egg poriyal is very easy to cook and one of the tasty dish.

Nutritional Benefits of Cabbage
Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.

Talk about the original weight loss food! One cup of cabbage contains only around 15 calories.

Cabbage is rich in the following nutrients:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.

Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.

Ooo...after reading these benefits, I really started to love cabbage...Here is one way of cooking this veggie.

1. Shredded Cabbage - 1 Cup
2. Organic Eggs - 2
3. Green Chilli - 1
4. Onion - 1

5. Mustard Seeds - 1 tsp.
6. Channa Dal - 1 tsp.
7. Urad Dal - 1 tsp.
7. Oil - 2 Tbsp.

Method of Preparation:
1. Heat the oil in a Pan.
2. Add Mustard Seeds. Wait till it crackles.
3. Add Channa Dal & Urad Dal, wait till it turns slightly brown in colour.
4. Add finely chopped green chilli.
5. Then add, finely chopped onion and saute till it becomes slightly transparent.
6. Add the chopped cabbage and saute it for 5 more mins. Add little water till it is almost done.
7. Then add pinch of salt. Too much of salt is also not good for health and also it subside the real taste of cabbage.
8. Finally add the 2 eggs and blend it all together. Egg will get cooked very soon.

Tasty and healthy Cabbage Egg poriyal is ready to serve.

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Banana Flower Curry

Comments (1) | Sunday, February 14, 2010

Serves : 3 Persons
Preparation Time : 30 mins
Cooking Time : 25 mins

1. Banana Flower - 1
2. Onion - 1
3. Garlic - 3 pods
4. Turmeric Powder - 1 tsp.
5. Chilli Powder - 1 tsp.
6. Coriander Powder - 1 Tbsp.
7. Cumin Powder - 1 Tbsp.
8. Coconut milk - 2 Tbsp.
9. Oil - 2 Tbsp.

1. Prepare the Banana Flower : Remove the tough cover of the blossom and discard it. Remove, set aside and work on the undeveloped bananas layer by layer, until the inner pale and creamy-yellowish bud is revealed. Remove the hard stamen from the banana blossoms by chopping off the tops. If this is your first time cooking, Please use the plastic gloves to prevent the sap from sticking on to your hands or grease your hand with oil.

Chop the blossoms after removing tops and stamen. Soak it in the buttermilk and salt to prevent it from discoloring or Browning.

Caution: If it is not properly done, this dish will taste bitter.

2. Heat the oil in the pan.

3. Add chopped garlic and saute it for 1 min. or till it turns slightly brown in color.

4. Then add chopped onion and saute them well. Add a pinch of salt as it will speed up the process of cooking.

5. Discard the butter milk water and add the chopped banana flower and saute it for 10 to 13 mins. on medium heat until it is almost done.

6. Then add powder masalas one by one. (Turmeric powder, Chilli Powder, Cumin Powder & Coriander Powder). Saute until the masalas are well cooked. You can identify this when the raw smell disappears.

7. Then add enough water to the mixture and let it boil for 10 more mins.

8. Finally add coconut milk and let it boil for 5 more mins.

9. Garnish it with Coriander Leaves.

Tasty and Healthy Banana curry is ready to serve.

You can drink this as a soup, or serve it along with Rice or any Flat Bread.

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Spinach Lentil Curry

Comments (4) |

Serves : 3 Persons
Preparation time : 5 mins. to chop the Spinach
Cooking Time : 20 mins.

1. Finely chopped Spinach - 1 Cup
2. Moong Dal (Lentil) - 1 handful

Spinach : Moong Dal = 4:1

3. Tomato - 1
4. Coconut Milk - 2 Tbsp.

For seasoning:
5. Mustard Seeds - 1 tsp.
6. Urad Dal - 1 tsp.
7. Garlic Pods - 2 nos
8. Small Onion (Pearl Onion) - 6

Dry Masalas:
9. Chilli Powder - 1 tsp.
10. Turmeric Powder - 1/2 tsp.
11. Coriander Powder - 1 tsp.
12. Salt to taste

1. Heat the oil in a pan.
2. Add the seasonings (Mustard seeds, Urad Dal, Finely chopped Garlic pods, Chopped onions) one by one.
3. Then add chopped tomato, cook it till it is half done.
4. Add finely chopped spinach, cook it till it is wilted.
5. After that, add dry masalas one by one (Chilli powder, Turmeric Powder, Coriander Powder)
6. Wash the Moong Dal and add it to the mixture. Blend it well.
7. Add the coconut milk and mix it all together.
8. Transfer the mixture to the cooker and add 1 cup of water.
9. Add pinch of salt.

Tip: Add the salt after the spinach is wilted because the quantity of the leaves always gets reduced once it is wilted. When the quantity is reduced, you will know the amount of the salt to be added.

10. Cover the cooker. Let it cook for 6 to 7 mins. or 1-2 whistles.

Serve it along with rice or any flat bread.

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Chicken masala

Comments (0) | Sunday, February 7, 2010

We can do the chicken masala in different ways. I loved this way of doing this because, it includes green peas and paneer. It is so delicious which I couldn't see any leftovers after our lunch.

This video is for 3 mins but my bad I didn't check the output properly so it came out as 9.30 mins (I know it is really annoying)..I got the feedback from my friends already so, I don't want to take it out but I'll take it as a lesson which I will not repeat it again.

1. Chicken - 250 gms
2. Green Peas - 1 Cup
3. Paneer - 12 small cubes
4. Chilli Powder - 1 tsp.
5. Garam masala - 1 tsp.
6. Plain Yogurt - 2 Tbsp.
7. Ginger Garlic paste - 1 Tbsp.
8. Turmeric Powder - 1 tsp.
9. Tomato - 1
10. Salt

1. Marinate the Chicken : Cut the chicken to small pieces and add Ginger Garlic Paste, Plain yogurt, Garam Masala powder, Chilli Powder & salt. Mix it all together. Cover it and let it be there for 10-15 mins.

2. Heat the oil in a pan. Add the marinated chicken and saute it well. Saute till all the masalas are fully cooked. You can identify this when the raw smell of the masalas disappears.

3. Add chopped tomatoes and fry it for 2-3 mins. till it is half done.

4. Add Panner cubes and Green peas. Mix it all together till all the greenpeas and paneer gets coated with masalas.

5. Add 1 cup of water and let it boil for 10 mins.

6. Garnish it with coriander leaves.

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Ragi Puttu

Comments (0) | Thursday, February 4, 2010

Ragi Puttu is a delicious Indian snack. Here is an easy recipe.

1. Ragi / Finger Millet Flour (Roasted) - 1 Cup
2. Powdered jaggery / Brown Sugar - 1/2 Cup
3. Salt - 1 tsp.
4. Ghee / Butter - 1 Tsp.
5. Water - 1/2 Cup

1. Prepare Ragi Mixture: Mix 1 cup of Ragi and 1 tsp. of salt in a vessel
2. Add water little by little and mix it thoroughly. Make sure it will not become dough.
3. Steam cook the Ragi mixture for 10 mins.
4. When it is done, Remove the lid and add 1/2 cup of powdered Jaggery and 1 Tsp. Ghee.
5. Mix it thoroughly. Yummy Ragi puttu is ready to serve.
6. To make it in a presentable form, Mould the mixture with desired shape cup / vessel.

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About Me

Hi, I'm Anuradha. As a mother, I always wanted to provide healthy food to my family. Though many sources are available for good food, only very few satisfy our palate. That may be because of the way we were brought up or the way we like. I'm trying to document the recipes which we (family) really liked. This could be helpful not only for me but also for others as a quick reference. If we are very good at the traditional recipes (basic), we can create different food as per our taste. So, I'm getting started with the traditional recipes. Hopefully, I could soon able to create different types of food on my own. Your comments & feedbacks are much appreciated.

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