Thursday, 29 August 2013
Wednesday, 21 August 2013
Green Peas Masala
When it is fresh peas season..I should say, everyday I add them to one or the other dish.
This recipe is being tried, tested and modified by me many times...looked on many blogs and then after many trial and errors, I was very happy with this recipe and have been following now from very long and it is a hit with my family...hope you will try and like it too..
Ingredients:
Green Peas - 2cups(fresh and frozen),
Oil - 2 teaspoon + 2 teaspoon,
Ginger - 2 inch piece chopped,
Garlic - 4-5 cloves chopped,
Green Chilly - 1 chopped,
Onion - 1 large chopped,
Tomatoes - 3 medium chopped.
Dry Spices:
Turmeric - 1/2 teaspoon,
Red Chilly Powder - 1 teaspoon,
Coriander Seeds Powder - 1 teaspoon,
Cumin powder - 1/2 teaspoon,
Salt,
MDH kitchen king masala
or
Garam Masala Powder - 1/2 teaspoon,
Water - 1 cup.
To Garnish:
Chopped Coriander - 1 teaspoon chopped.
Method:
In a kadai heat 2 teaspoons of oil.
Add chopped ginger and garlic and fry until light brown.
Add green chillies and fry for a minute.
Add chopped onion and fry until light brown.
Add Chopped tomatoes and cook until mushy.
Cool this mixture and grind to fine paste without water.
In a kadai heat rest of the 2 teaspoons of oil.
Add peas and fry until the peas turn white.
Add all the dry spices except kitchen king masala or garam masala powder.
Fry this masala for a minute.
Add ground paste and a cup of water and bring to boil.
Finally add kitchen king masala or garam masala powder.
Cover and boil for a minute and remove from heat.
Garnish with coriander leaves and enjoy with rice or rotis.
This recipe is being tried, tested and modified by me many times...looked on many blogs and then after many trial and errors, I was very happy with this recipe and have been following now from very long and it is a hit with my family...hope you will try and like it too..
Ingredients:
Green Peas - 2cups(fresh and frozen),
Oil - 2 teaspoon + 2 teaspoon,
Ginger - 2 inch piece chopped,
Garlic - 4-5 cloves chopped,
Green Chilly - 1 chopped,
Onion - 1 large chopped,
Tomatoes - 3 medium chopped.
Dry Spices:
Turmeric - 1/2 teaspoon,
Red Chilly Powder - 1 teaspoon,
Coriander Seeds Powder - 1 teaspoon,
Cumin powder - 1/2 teaspoon,
Salt,
MDH kitchen king masala
or
Garam Masala Powder - 1/2 teaspoon,
Water - 1 cup.
To Garnish:
Chopped Coriander - 1 teaspoon chopped.
Method:
In a kadai heat 2 teaspoons of oil.
Add chopped ginger and garlic and fry until light brown.
Add green chillies and fry for a minute.
Add chopped onion and fry until light brown.
Add Chopped tomatoes and cook until mushy.
Cool this mixture and grind to fine paste without water.
In a kadai heat rest of the 2 teaspoons of oil.
Add peas and fry until the peas turn white.
Add all the dry spices except kitchen king masala or garam masala powder.
Fry this masala for a minute.
Add ground paste and a cup of water and bring to boil.
Finally add kitchen king masala or garam masala powder.
Cover and boil for a minute and remove from heat.
Garnish with coriander leaves and enjoy with rice or rotis.
Beans Paruppu Usli
Beans is one of the family favourites...Be it in a plain stir fry with coocnut or in mixed vegetable pulao or this way..paruppu usli...My son loves it with his rasam rice..But it is a classic combination with mor kuzhambu/majjige huli/kadhi..
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
Avarekai or Chaparada Avarekai Molagootal or Broad Beans Molagootal
One more kootu category ..... its broad beans molagootal.
Broad Beans is not a very flavourful vegetable in itself.
So adding some of these flavourful spices in this kootu, brings out a nice texture, flavour into this kootu
Ingredients:
Broad Beans/Avarekai/Chaparada avrekai - 200 grams,
Moong Dhal - 1/4 cup,
Turmeric - a pinch,
Salt.
To Grind:
Oil - 1 teaspoon,
Urad dal - 2 teaspoon
Raw Rice - 1 teaspoon,
Cumin seeds - 1 teaspoon,
Pepper corns - 1 teaspoon,
Coconut - 1/4 cup grated.
To Temper:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - a sprig.
Method:
Wash the broad beans and chop them into 1 inch peices.
Cook braod beans in as little water as possible.
Cook moong dhal with turmeric until soft and mushy.
Fry the ingredients except coconut, under grinding table with oil until dal is browned.
Grind with coconut and water to a smooth paste.
Drain water from broad beans and mix with ground paste and bring to boil for couple of minutes.
Add cooked dal and temper with the ingredients under the temper table.
Serve with hot rice.
Note:
After draining water from broad beans save the stock, in case if the kootu gets very thick, then you can add this stock to adjust the consistency.
Broad Beans is not a very flavourful vegetable in itself.
So adding some of these flavourful spices in this kootu, brings out a nice texture, flavour into this kootu
Ingredients:
Broad Beans/Avarekai/Chaparada avrekai - 200 grams,
Moong Dhal - 1/4 cup,
Turmeric - a pinch,
Salt.
To Grind:
Oil - 1 teaspoon,
Urad dal - 2 teaspoon
Raw Rice - 1 teaspoon,
Cumin seeds - 1 teaspoon,
Pepper corns - 1 teaspoon,
Coconut - 1/4 cup grated.
To Temper:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry leaves - a sprig.
Method:
Wash the broad beans and chop them into 1 inch peices.
Cook braod beans in as little water as possible.
Cook moong dhal with turmeric until soft and mushy.
Fry the ingredients except coconut, under grinding table with oil until dal is browned.
Grind with coconut and water to a smooth paste.
Drain water from broad beans and mix with ground paste and bring to boil for couple of minutes.
Add cooked dal and temper with the ingredients under the temper table.
Serve with hot rice.
Note:
After draining water from broad beans save the stock, in case if the kootu gets very thick, then you can add this stock to adjust the consistency.
Subscribe to:
Posts (Atom)