CAULIFLOWER COCONUT MASALA

Here is a healthy and tasty Cauliflower Masala with the aroma of coconut and mild spices...

INGREDIENTS

• CAULIFLOWER PIECES - 3 CUPS
• CAPSICUM -1
• ONION-1
• TOMATO -2
• GARLIC -FEW PODS
• SAUNF -1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 BIT
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• OIL FOR FRYING -2 TABLESPOONS
• GRATED COCONUT -1/2 CUP
• COCONUT MILK -1/2 CUP
• SALT TO TASTE 
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Chop onions ,tomatoes and capsicum into small bits.
• Soak the cauliflower bits in hot,salted water and wash well after 30 mins.
• Heat 3 teaspoons of oil in a pan.
• Fry the spices,garlic ,onions and tomatoes till they are mushy.
• Add the coconut and grind to a coarse paste.Keep aside.
• Heat the remaining oil and saute the capsicum bits.
• Now add the cauliflower and saute for a minute.
• Add salt to taste.
• Add the chilli powder and turmeric powder.
• Saute well.Add the ground masala.
• Add enough water and let it simmer.
• Cover the pan and cook till the cauliflower is done and the raw masala smell is gone.
• Add the coconut milk and simmer for 30 seconds.
• Remove from heat and serve with any roti or rice of your choice.
• This dish is a great accompaniment to dosas and idlis too.

BANANA STEM CURRY

Here is a healthy vegetable curry made with finely cut tender and juicy banana stem which is low in calories and high in fiber...
It is very good for kidney stones and digestive problems too...


INGREDIENTS

• FINELY CUT BANANA STEM- 2 CUPS
• GRATED COCONUT- 1 TABLESPOON
• DRY RED CHILLIES- 3
• MOONG DAL- 1 TABLESPPON(Soaked for 10 mins)
• GREEN CHILLY- 1
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL -1/2 TEASPOON
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Chop the banana stem into tiny pieces.Soak them in water.Stir them well with a fork .The excessive fiber from the banana stem will be easily removed in this fashion.
• Heat the oil in a pan.
• Splutter the mustard seeds,fry the chillies and urad dhal.
• Now add the banana stem and stir well.
• Add the soaked Moong dal.
• Add a cup of water and salt to taste.
• Boil well till the water evaporates or till the stem and the moong dal is  well cooked .
• Garnish with grated coconut and curry leaves .
• Serve hot with rice and curry/sambar of your choice.

SHAHI PANEER CURRY

Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS

• PANEER CUT IN RECTANGLES-2 CUPS
• ONION -1
• GARLIC -2 CLOVES
• GREEN CHILLIES-2
• CASHEW NUTS-1 TABLESPOON
• KHUS KHUS -1 TEASPOON
• MILK -1 CUP
• FRESH CREAM -1/2 CUP
• SUGAR-1/4 TEASPOON
• KASURI METHI -1 PINCH
• SALT TO TASTE 
• BUTTER-1 TEASPOON

METHOD

• Soak the cashews and khus khus separately in milk for 20 minutes.
• Remove the seeds of the green chillies .Chop the onions and garlic.
• Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
• Grind the onion garlic mixture to a smooth paste.
• Now grind the cashews and khus khus to a smooth paste.
• Add the paneer pieces and ground pastes to a kadai and cook on low heat.
• Add the remaining milk ,little water ,salt and sugar.
• Now,add the kasuri methi. 
• Cook covered for 5 minutes .Remove from heat.
• Add the fresh cream .
• Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
• This dish is a delight for those who love creamy ,mildly spiced gravies.
• If you want a thicker gravy increase the quantity of cashew nuts and cream.

MILAGU KUZHAMBU

Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....

INGREDIENTS

• TAMARIND- A SMALL LIME SIZED BALL
• MUSTARD SEEDS-1/4 TEASPOON
• PEPPERCORNS-2 TABLESPOONS
• URAD DHAL-11/2 TEASPOONS
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES -A SPRIG
• SESAME OIL-1 TABLESPOON

METHOD

• Heat the oil in a kadai.
• Heat the oil .Fry the peppercorns and urad dhal.
• Drain and cool. Reserve the oil for further use.
• Powder them coarsely.Keep aside.
• Soak the tamarind in warm water and extract the pulp .
• Heat the oil.Splutter the mustard seeds.
• Add the tamarind extract and bring to a boil.
• Add turmeric powder ,salt and the pepper/dhal powder.
• Add some more water ,of needed.
• Let it boil well till it thickens slightly.
• Add the curry leaves and asafoetida.
• Simmer for a minute and remove from heat.
• Serve hot  with hot rice .

PANEER BELL PEPPER BHURJEE

Colorful bell peppers/capsicums are always a treat to the eyes and what is a better way to eat a rainbow than throwing in a few colorful bell peppers into your meal...


Here is a tasty ,healthy and nutritious side dish made with capsicums and freshly prepared cottage cheese/paneer....


INGREDIENTS

• MILK- 1 LITER
• LIME JUICE-2 TEASPOONS
• RED/GREEN/YELLOW BELL PEPPERS-1 EACH (purple ones too,if available)
• TOMATOES-1
• ONIONS-2
• GREEN CHILLIES-4-6
• CUMIN SEEDS-1/2 TEASPOON
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Chop the vegetables and green chillies into small pieces.
• Boil the milk. Add the lime juice when the milk just boils and let it curdle.
• Leave the milk aside and strain. Keep the drained paneer aside.
• Heat the oil in a shallow pan.Fry the cumin seeds.
• Add the chillies,onions ,tomatoes and bell peppers ,salt to taste and saute till they are soft.
• Now ,add the freshly prepared paneer and stir well.
• Simmer for a few minutes.
• Remove from heat.
• Serve hot with rice or rotis/ Indian breads.

Linking to...http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-labour-day-edition.html


http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

PANEER PEPPER FRY

Here is a delicious paneer curry that can be prepared in a jiffy...

This can be served as a side dish or a starter ...

INGREDIENTS

• PANEER  -200 GRAMS
• ONIONS-1
• CAPSICUM-1/2
• CUMIN SEEDS-1/2 TEASPOON
• COARSELY POWDERED PEPPER-3/4 TEASPOON
• SPRING ONIONS-2
• SALT TO TASTE
• OIL-FEW TEASPOONS

METHOD

• Cut the paneer into thin rectangular bits.
• Drop them in warm ,salted water for 30 seconds. Drain.
• Cut the onion and capsicum into thin slivers.
• Chop the spring onions along with the leaves.
• Heat the oil.
• Fry the cumin seeds,coarsely powdered pepper and all the vegetable slivers.
• Cook till the onions are transparent. Add a little salt.
• Now add the paneer bits and toss well.Add the needed salt.
• Cook over low heat for 3 minutes 
• Serve hot with rice or rotis.
• They taste great as starters too.

And do visit my Facebook page ...

https://www.facebook.com/foodleiciousss


Linking to

http://cookingwithsj.com/2014/08/11/event-announcement-independent-india/

Linking to Gayathri's WTML Event

PARUPPU URUNDAI KUZHAMBU

Here is a tasty,protien-rich kuzhambu -a slight variation of your regular sambar....

It is easy to prepare and very tasty traditional South Indian dish...it can be prepared when you are bored of your regular vegetable sambars and kootus...and it is an instant hit too!

This dish is usually made in South Indian homes and is not usually made in restaurants...

INGREDIENTS

FOR THE KUZHAMBU

• TAMARIND-SMALL LIME  SIZED BALL
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1 -1 1/2 TEASPOON
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/4 TEASPOON
• METHI SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-2-3 PINCHES
• SALT TO TASTE
• CURRY LEAVES -FEW

FOR THE PARUPPU URUNDAI

• TOOR DHAL-1 CUP
• CHANNA DHAL-1 TEASPOON
• GRATED COCONUT-2 TEASPOONS
• RED CHILLIES-4-5
• RICE FLOUR-1/4 CUP
• SALT TO TASTE
• CHOPPED ONIONS(OPTIONAL)-1 TABLESPOON

METHOD

TO PREPARE THE PARUPPU URUNDAIS (LENTIL BALLS)...

• Soak the dhals in water for 1/2 -1 hour.
• Drain.
• Grind coarsely in a mixie along with red chillies.
• Add the salt to taste,rice flour,coconut and onions(optional).
• Mix well.
• Make 1 " balls and steam them in an idli plate for a few minutes.Keep aside.

TO PREPARE THE KUZHAMBU...

• Soak the tamarind in warm water and extract the puree.
• Heat  oil in a kadai.
• Splutter the mustard seeds,urad and channa dhals,methi seeds and curry leaves.
• Add the tamarind puree with enough water.Bring to a boil.
• Add sambar powder,turmeric powder and salt.Boil well till the raw smell goes away.
• Now add the steamed urundais.Simmer for a few minutes without stirring.(stirring breaks them)
• Season with asafoetida powder .
• Serve hot with plain rice,ghee and fried appalams.

VEGETABLE STEW

 INGREDIENTS

POTATOES            -2
CARROT                -1
ONIONS                -2
PEAS                      -1/2 CUP
BEANS                   -FEW
COCONUT MILK -2 CUPS
GREEN CHILLIES-4
COCONUT OIL    -2 TEASPOONS
SALT TO TASTE
CURRY LEAVES  -FOR GARNISHING

METHOD

1.CHOP ALL VEGETABLES AND PRESSURE  COOK THEM WITH 3 -4 CUPS OF WATER .
2.MASH THEM ALONG WITH THE WATER..
3.ADD SALT AND SLIT GREEN CHILLIES.
4.SIMMER FOR A FEW MINUTES.
5.ADD THE COCONUT MILK AND BOIL FOR A MINUTE.
6.GARNISH WITH CURRY LEAVES AND POUR THE COCONUT OIL OVER IT AND  STIR WELL.

# SERVE HOT WITH AAPPAMS,ROTIS,RICE AND TOASTS...
# A BLAND AND TASTY AND HEALTHY COMFORT FOODWITH THE GOODNESS OF VEGETABLES AND COCONUT MILK.