Courgettes
Ingredients:
Toordal/togaribele-1/4cup
Courgette-1 medium sized
Onion-1
Tomato-1
Green chillies-2 or 3
Gingergarlic paste-1tsp
Curry leaves-1sprig
Oil-1tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Hing-pinch
Salt to taste
Juice of half lemon
Coriander for garnishing
Method:
1.Wash and cut courgette into thick roundels.
2.Pressure cook the dal in a cooker with pinch turmeric and 3cups of water.
3.Heat a oil in a pan,add mustard,cumin and hing,whenthey begin to splutter
add onions and curry leaves fry until they are golden brown,then add ginger
garlic paste,tomatoes and greenchillies and salt,cook until
tomatoes becomes soft.
4.Add courgette pieces and leave to cook lid closed on a medium flame until
it softens.
5.Now add the cooked dal and and mix well and cook for further 2-3minutes.
6.Remove from the heat,add lemon juice and garnish with coriander leaves.
7.Serve hot with rice.
Hi everybody, its been months since september I havn't posted anything..I was so busy and been to India,so I am posting now so what better than delicious hearty soup to start :)..ENJOY and keep visiting...
Ingredients:1cup-blackeye beans
1tbsp-olive oil
2onions,chopped
4garlic pods,chopped
2-3fresh chillies
1tsp-cumin powder
1tsp-turmeric powder
250g canned tomatoes/2-3fresh tomatoes
21/2cups-vegtable stock
Fresh coriander,finely chopped
Juice of 1/2 lemon
Pitta bread to serve
Method:
1. Cook the blackeye beans in a pressure cooker for 2-3 whistles until the beans are tender,drain and set aside.
2.Heat the oil in a pan add the onions,garlic and chilliand cook for 5minutes or until onions is soft.Stir in cumin,turmeric,tomatoes,stock,half of the coriander and the beans,simmer for 20-30minutes.Stir in the remaining coriander and the lemon juice.
3.Serve with warm pitta bread.
Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.
Ingredients:
Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp
Method:
Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.
Ingredients:
Mushrooms-250gms,thinly sliced
Peppers-2(any colour),thinly sliced
Courgettes-1 small,thinly sliced
Onion-1,thinely sliced
Green chillies-3-4,slited
Garlic -4 cloves,finely chopped
Ginger 2 inch,finely chopped
Fresh coriander-finely chopped
Black pepper to taste
Salt to taste
Sugar-1/2tsp
Vegetable stock cube-1
Soy sauce-2tsp
Vinegar-1tsp
Oil-2tbsp
Long grain or basmati rice-1 1/2cups
Method:
Dissolve the veg stock cube in 1tbsp of water.
Prepare the nice and fluffy rice and leave it to cool.
Heat a oil in a big wok,add chopped garlic, ginger and chillies fry for 2 minutes
then add onions and sugar until it becomes golden brown.
Add all the veggies and fry until they become little soft,now add veg cube water blackpepper,salt,soy sauce and vinegar,saute for a minute.
Add rice and thoroughly mix with vegetables and fry in a high flame for 2minutes.At this point you can check the taste and add soy and vinegar if you like tangy taste.Serve hot with any chinese preparation.It is very tasty on its own.
This melt in the mouth cookies are my own recipe, with lots of trial and errors I came out with this fabulous egg less, butter less recipe..My husband and son love this cookies.I have prepared this several times at home..
Ingredients:
Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Cardamom,crushed-3pods
Baking powder-1/2 tsp
Method:
Mix all the ingredients in a bowl,divide them into
20 equal parts,make them round balls and press them
between your palms.Place them on a baking sheet and
bake them for 10-15 minutes at 180'C.Cool them completely
before serving.
This cookies are off to EFM-Cakes and Bakes Series! hosted by Srilekha of Me and my kitchen
Ingredients:
Brinjal-250gms
Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Oil-1tbsp
Mustard-1/2tsp
Channadal-1tsp
Urad dal-1tsp
Curryleaves-1sprig
Fresh coriander for garnish
Method:
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
and fry them and leave to cook lid closed on medium
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.
Aubergine Pachadi
Aubergine Chutney
This recipes are off to Jay ho event hosted by Jay of Jayzkitchen
.jpg)
