Tuesday, 31 March 2015

Cabbage Egg Podimas(Muttai kosa Muttai poriyal)

This cabbage Egg poriyal is very easy to cook and one of the tasty dish. It’s a simple and easy combination dish. This is healthy too. Cabbage provides high levels of iron and Sulphur, minerals that work in part as cleansing agents for the digestive system. Here is one way of cooking this veggie. Both cabbage and eggs blended well with this recipe. But after tasting this combined egg cabbage fry in one of my relative house, this vegetable has become a regular item in our home. This fry will go very well with rasam as well as sambar rice. Those who are crazy of eggs like my son will love it. In this kind of preparation the smell of the veg will never be noticed.

Try this delicious recipe and enjoy with your meal.

 Check out other Breakfast recipes

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Prep time

Cook time

Serves

15 mins

15 mins

3 persons

 

Cuisine: Indian

Recipe Type: Dry curries

 

Ingredients

 

 

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Method

1. Heat oil in a pan; add mustard seeds.Season the fry with a teaspoon of mustard, curry leaf and broken urad dhal.

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2. When it splutters add onions and sauté till golden brown. Now add cabbage and other spice powders. Fry for few minutes. Sprinkle little water if necessary. Half close the kadai and cook in medium fire for 3 minutes.

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3. Open to make sure that there is not much water content in the vegetable. Now break the egg and pour it on top the vegetable and mix well till the egg gets cooked lid and add the salt needed and cook till the cabbage is rightly cooked.

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4. Then add pinch of salt. Too much of salt is also not good for health and also it subside the real taste of cabbage. 

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5. Finally add the 2 eggs and blend it all together. Egg will get cooked very soon.

6. Switch off the flame and garnish with coriander leaves.

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Served with

Notes

If you are vegetarian, prepare this poriyal with finely grated coconut

Monday, 30 March 2015

Vellarikka Mor(Cucumber Buttermilk)

Cucumber and buttermilk helps to cool our body in summer.Its perfect for the hot days.Kids will love it. Buttermilk with cucumber juice.Every one knows about cucumber’s health benefits

 Check out other Beverages  recipes

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Prep time

Cook time

Serves

10 mins

Nil

2 persons

 

Cuisine: South Indian

Recipe Type: Beverages

 

Ingredients

 

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Method

Wash and chop the cucumber. Grind chopped cucumber with little water.

add curd along with the cucumber juice.,asafoetida and salt. Just beat one time

Don’t strain  or filter the fiber content.

Serve immediately.

 Notes

Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn.

Monday, 9 March 2015

Brown–small Black eyed bean Fritters

Karamani or thatta is an integral part of the cuisine in  southern region of india.If you feel like making some Vadai,do this as vadai which consumes less time and full protein.Black eyed peas” is called “karamani pairu” in tamil,”Alasande” in Kannada.It tasted soo good and I also make it frequently as this makes a very healthy snack too!

Check out my some Snack Varieties

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Prep time

Cook time

Serves

10 mins

15 mins

4 persons

 

Cuisine:  Indian (Snacks)

 

Ingredients

 

Method

1.Boil the kidney beans and drain the water.Wet-grind coarsely using very limited water.

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2.To this add all the above said ingredients except oil. Mix them well.

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3. Heat oil in a pan. Make small small size fritters(vadai) and fry them in hot oil.

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4. Fritters are ready to eat.

Served with

Sambar

Tomato Ketchup

 

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Notes

This snack item lis very healthy for every one mostly children as they are crispy and tasty. It is a good source of protein.

Monday, 2 March 2015

Manathakali Keerai Puli Kulambu

This dish is one of the common dishes in Tamil nadu. It’s a village recipe where I leant from my friend’s mom. When I used to live In Chennai, I had wonderful time with Aunty who makes different varieties of foods which will be yummy.Cannt resist. This Special Manthakali keerai contains Iron, Fiber and full of vitamins.

 

 

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Prep time

Cook time

Serves

30 mins

15 mins

3 persons

 

Cuisine: South Indian

Recipe Type: Lunch (Main dish)

 

Ingredients

  • Manathakali leaves -2 cups
  • Toor dhal -1/4  cup
  • Tomato -2 nos
  • Water -2  cups
  • Small onions -1 cup
  • Garlic -10 pods
  • Turmeric powder -1 tsp
  • Red chilli powder -1 tbsp
  • Tamarind – lemon size balls
  • Salt – to taste

Seasonings

  • Oil -1 tbsp
  • Mustard seeds -1 tsp
  • Jeera seeds -1 tsp
  • Dry red chillies -2 nos
  • Hing – pinch

 

 

Check out other kulambu varieties

Method

1. Cut the roots of and wash the leaves with stem well without any mud in it and keep it aside. If you don’t get this you may use any kind of greens.Slit the green chillies and deseed them. Soak the tamarind in water to get a thick pulp

2. In a heavy bottom pan / pressure cooker add leaves and the lentils. Stir well. Add turmeric powder, salt and pressure cooker for 4 whistles.Then Grind the masala into a smooth paste & keep it aside. When it’s done keep in low flame and mash them well add water to liquefy them and boil it again.

3. In small pan oil gets heated up add the mustard, fenugreek seeds, and asafetida, curry leaves, After splutter, add small onion and garlic and sauté it for 2 mins. Add green chillies and sauté them. Pour the above ground mixture to the seasonings.At medium flame, add chilli powder, coriander powder, turmeric powder, asafoetida powder& salt and fry it for few mins. Let it cool for 5 mins.

4. Serve hot with white boiled rice. It's tasty even more when kept for 6-7 hrs outside.

Served with

Potato Chips

Boiled Potato fry

Arbi Roast

Notes

Addition of coconut paste will give a different taste and of course it will be yummy.

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