Aug 21, 2014

404: Pavakkai Kichadi/ Bitter gourd in Yogurt sauce

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Pavakkai Kichadi is a traditional Kerala dish made using fried bitter gourd and yogurt.

Recipe Type:  Side dish, Kerala Onam & Vishu Sadya Recipes
Cuisine:         Kerala, South Indian

Ingredients:

Finely chopped Bitter gourd       1 cup
Thick Plain Yogurt/Curd             1 cup
Grated ginger                            1 Tbsp.
Mustard seeds                           ½ Tsp.
Finely chopped Green chilies      3 no.
Grated coconut                          2 Tbsp.
Coriander leaves                        1 Tbsp.  
Oil                                              for deep frying
For Seasoning
Coconut oil                                  1 Tsp.
Mustard seeds                             ¼ Tsp.
Red chili                                      1 no.
Hing                                            1/8 Tsp.
Curry leaves                               1 String.

    
Method:
  • Fry the Pavakkai / Bitter gourd, Green Chilly and Curry leaves till it is brown and crisp. When it’s almost brown take it off from the oil and keep aside.
  • Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Add Fried items into curd.  Add salt and mix it well.
  • Heat coconut oil, splutter mustard seeds, curry leaves ,red chilies and hing. Add the seasoning to the curd mix.  Decorate with coriander leaves.
  • Now Pavakkai kichadi is ready to serve.
  • Serve with steam plain rice.




Aug 15, 2014

403 - Kadai Paneer Masala -Version 2

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 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients
Paneer                                         1 Lbs. (Diced into Cubes)
Big Tomatoes                               3 no. (Diced into cubes)
Big Green Capsicum                     1 no. (Diced into Cubes)
Red Green Capsicum                    1 no. (Diced into cubes)
Green Chilies                                2 no.
Ginger Paste                                1 Tsp.
 Sugar                                          1 Tsp.
Salt                                              To Taste
Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.
Gram Masala Powder                    1 Tbsp.
Kashmiri Red Chili Powder            1 Tsp.

To Temper
Oil                                                1 Tbsp.
Cumin seeds                                 ½ Tsp.
Fennel seeds                                 ½ Tsp.


Method:
  • Take a bowl of hot water and immerse the Paneer cubes till use.
  • Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
  • Now add the ginger paste and green chilies and fry for a minute.
  • Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

  • Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
  • Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

  • Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
  • Decorate with the chopped coriander leaves and transfer to the serving dish.
  • Serve hot with chapattis, Nans, and Pulao.   
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)





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Aug 6, 2014

402: Carrot and Raisins Salad

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This is a great Healthiest Way of eating recipe that you can enjoy for lunch, dinner, or snack. And it's loaded with healthy Vitamin A.

The modern carrot gets its characteristic bright orange color from β-carotene, which is metabolized into vitamin A, a requirement for healthy eyesight, skin, growth, and infection resistance. Carrots are also rich in dietary fiber, antioxidants, and minerals. Carrots have higher natural sugar contents than most other vegetables (with the exception of beets)—for this reason, they make a wonderful snack when eaten raw.

When shopping the carrot, pick carrots that are deep orange in color and avoid ones that are crackled, shriveled, soft, or wilted.

This salad is a beautiful combination of sweet, sour and salty.

Ingredients

Big Carrot                                 1 no.                  
Chopped English Cucumber         ½ cup
Chopped Tomato                        ¼ cup
Raisins                                     ¼ cup
Finely chopped Green chilies        2 no.
Roasted Peanuts                        2 tbsp.
Chopped mint leaves                  1 tbsp.
Chopped Cilantros                      1 tbsp.
Lemon Juice                              1 tbsp.
Salt                                         to taste

Method    

  • Wash all vegetables well.
  • Shred carrots in food processor or use a hand grater.
  • Take a big bowl, Add the all the ingredients together. Mix well.
  • Chill for at least 15 minutes before serving.



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