30
Sep 15

Palak(spinach) aaloo(potato) curry

Ingredients:

  •  Aaloo (potato): 3no. (Medium size)
  • Spinach (palak): 1bunch 250gm
  • Onion: 1 no. (Small)
  • Tomato: 2no. (Medium)
  • Garlic: 2 cloves (medium size)
  • Ginger: 2 inch piece
  • Butter: 20-30gm (0ptional)
  • Oil: 4table spoon
  • Salt: ½ teaspoon (as per taste)
  • Bay leaf: 1no.
  • Cinnamon stick: 2” piece
  • Cumin seed (jeera): 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Sugar: ½ teaspoon (optional)

Preparation:

  1. Blanch/Boil / microwave palak (spinach) with sugar for 3 minutes and make fine paste. Keep aside
  2. Grind the onion, 1 tomato, ginger and garlic all together as a fine paste. Keep aside.
  3. Peel and cut potato longitudinally.

Method:

  1. Take a pan. Put oil in a pan, when smoke starts coming, add potato.
  2. Deep fry potato, take it out and keep aside.
  3. Put cumin seed, cinnamon stick and bay leaf in the pan.
  4. Sputter it for few seconds and add onion, tomato, garlic and ginger paste.
  5.  Fry these masala about 3-5 minutes on medium flame.
  6. Add red chili powder, and fry few seconds.
  7. Then add palak paste and salt. Add half cup water, just boil it.
  8. Add potato in it and cook till potato become soft.
  9. Add Garam masala powder.
  10. Delicious Palak aaloo curry is ready.
  11. Transfer it in to serving bowl.
    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

    Ingredients

    Ingredients

    Boil palak (spinach)

    Boil
    palak (spinach)

    Ingredients

    Ingredients

    Stir fry potato

    Stir fry potato

    Stir fry potato

    Stir fry potato

    Stir fry potato

    Stir fry potato

    Frying  masala

    Frying masala

    adding palak paste

    adding palak paste

    Adding half cup water

    Adding half cup water

    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

    Spinach (palak) Aaloo (potato) curry

  • The antioxidants in spinach aid in the rebuilding of collagen on the skin. keeps your skin glowing with  young and bright look.
  • Spinach contains beta-carotene, vitamin ‘C’ and vitamin ‘K’.

29
Sep 15

Drum stick and potatoes ki sabji

Ingredients:

  • Drum stick: 3-4 no.
  • Potato: 1 no. (Medium size)
  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Fennel seeds: 1/4 teaspoon
  • Garlic paste: half teaspoon
  • Ginger paste: half teaspoon
  • Salt: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Chili powder: half teaspoon
  • Coriander powder: half teaspoon
  • Garam masala powder: ¼ teaspoon

Preparation:

  1. Take Drum stick, peel out and cut into 3-4”pieces.
  2. Peel off and cut potato longitudinally and thin.
  3. Peel off onion and cut into small pieces.
  4. Chop tomato and cut into small pieces.

Method:

  1. Take fry pan, put oil, heat, and when it smokes, add fennel seeds.
  2. Add onion, Stir it and fry until onion become light brown in color
  3.  (Keep it stirring otherwise it may burn).
  4. Add tomato. Stir it and fry for couple of minutes (Keep it stirring otherwise it may burn).
  5. Add potato; lower the flame cook for couple of minutes.
  6.  Add drum stick, stir well, cover and cook, stir it every 1 to 2 minutes until vegetables are half done.
  7. Now put chili powder, coriander powder, turmeric powder, ginger paste, garlic paste and salt. Mix it well.
  8. Lower the flame, cover and cook for couple of minutes.
  9. Add half cup of water, cover, stir occasionally and cook till it is done.
  10. Add Garam masala powder and stir it.
  11. Put off the flame.
  12. Drum stick aaloo ki sabji is ready for serving.
    Drum stick and potatoes ki sabji

    Drum stick and potatoes ki sabji

    Ingredients

    Ingredients

    frying onion

    frying onion

    Add ing potato and  tomato

    Add ing potato and tomato

    Adding  drum stick

    Adding drum stick

    stir well

    stir well

    adding masala

    adding masala

    Add half cup of water

    Add half cup of water

    Drum stick and potatoes ki sabji

    Drum stick and potatoes ki sabji

    Drum stick and potatoes ki sabji

    Drum stick and potatoes ki sabji

  • Drum stick can be used as a wonderful tonic for growing kids, teens to promote healthy and strong bones.
  • It is loaded with valuable minerals, healthy proteins making it healthy food.
  • Its consumption during pregnancy helps the delivery and eases pre and post delivery complications.

28
Sep 15

Idli / Idly fry

Ingredients:

  • Idli: 4 no.
  • Onion: 1no. (Medium size)
  • Green chili: 2-3 no.
  • Tomato: 1no. (Medium size)
  • Chopped coriander leaves: 1 tablespoon
  • Curry leaves: 1 twig
  • Garlic 2 flakes
  • Salt: half teaspoon
  • Turmeric powder: 1/4 teaspoon
  • Refined oil: 2 tablespoon
  • Mustard seeds: 1/4 teaspoon
  • Cumin seed: ¼ teaspoon

Preparation:

  1. Chop idli into small pieces, keep aside.
  2. Chop onion and tomato longitudinally, keep aside.
  3. Chop chili longitudinally, discard seeds. Keep aside.
  4. Cut garlic, into small pieces. Keep aside.

Method:

  1. Heat oil in a frying pan, when it smokes, add mustard seeds and cumin.
  2. When it starts to sputter; add onion, chili and garlic, Stir it and fry until onion become light brown in color.
  3.  (Keep it stirring otherwise it may burn).
  4. Add curry leaves and tomato. Stir it and fry for couple of minutes (Keep it stirring otherwise it may burn)
  5. Add chopped idli, stir and add coriander powder, turmeric powder, and salt.
  6. Lower the flame, Cover and cook for couple of minutes.
  7. Put off the flame, Idli fry is ready to serve.
  8. Garnish with chopped coriander leaves.
    Idli / Idly fry

    Idli / Idly fry

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add onion, chili and garlic, Stir it and fry

    add onion, chili and garlic, Stir it and fry

    Add curry leaves and tomato

    Add curry leaves and tomato

    Add chopped idli

    Add chopped idli

    stiring

    stiring

    Garnish with chopped coriander leaves.

    Garnish with chopped coriander leaves.

    Idli / Idly fry

    Idli / Idly fry

    Idli / Idly fry

    Idli / Idly fry

    Idli / Idly fry

    Idli / Idly fry

  • Idli  is a traditional breakfast in South Indian households. Idli is a savory cake that is popular throughout India and neighboring countries like Sri Lanka.
  • It is made by steaming a batter consisting of fermented black lentil (de-husked) and rice.
  • The fermentation process breaks down the starches so that they are more readily metabolized by the body.
  • Idli fry is a delicious option as a change without losing the original essence of idli.

27
Sep 15

Vada (Maidu- vada)–Sāmbhar

Ingredients:

For vada:

  • Urad dal (split black gram): 100gm
  • Salt: ½ teaspoon (as per your taste)
  • Cumin seed: 1teaspoon
  • Onion: 2 no. (Medium size)
  • Green chili: 2 no.
  • Curry leaves: 1 twig
  • Ginger: 2” piece
  • Oil: for frying

Preparation:

  1. Soak urad dal minimum 4 hours or overnight,
  2.  Grind them and make fine, smooth and creamy paste with help of little water.
  3.  Whip the paste about 5-7 minutes.
  4. Take the, onion, green chili, curry leaves, ginger, cut into small pieces. Keep aside.

Method:

  1. Take a big mixing bowl, put dal paste, ginger, salt, onion, green chili, curry leaves, cumin seed. Mix properly. Now batter is ready.
  2. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  3. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  4. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  5. Take a lemon size batter, don’t forget to make hole in the centre with your thumb, which is the features of medu vada as shown in photo. It insures proper frying of vada in centre too.
  6. Gently put this (vada) into hot oil. Repeat with remaining batter. Fry till it become golden brown in color.
  7. Take out from the oil, now medu-vada is ready to serve with Sāmbhar and coconut chutney.
  8. I have uploaded already the recipe of “Sāmbhar and coconut chutney”.
    Vada (Maidu- vada)–Sāmbhar

    Vada (Maidu- vada)–Sāmbhar

    Ingredients

    Ingredients

    Ingredients mix properly.

    Ingredients mix properly.

    batter is ready

    batter is ready

    make hole in the centre

    make hole in the centre

     Frying vada

    Frying vada

     Frying vada

    Frying vada

     Fry till it become golden brown

    Fry till it become golden brown

    Take out from the oil

    Take out from the oil

    Take out from the oil

    Take out from the oil

    Take out from the oil

    Take out from the oil

    Vada (Maidu- vada)

    Vada (Maidu- vada)

    Vada (Maidu- vada)–Sāmbhar

    Vada (Maidu- vada)–Sāmbhar

  • Medu vada/Vada-sambher (ulundu-vada) is very popular and traditional south Indian dish; served as breakfast or side dish.
  • Just in everyday cuisine, I love this dish; it is very- very delicious.
  • It is crispy from outside and soft inside.
  • It is one of my favorite south Indian dishes.

26
Sep 15

Amrood ki jelly (guava jelly)

Ingredients:

  • Guava: 1 kg.
  • Sugar: 600 gm
  • Citric acid: 5 gm.
  • Water: 1 liter

Preparation:

  1. Wash and clean guava, chop into very small pieces.

Method:

  1. Take a big pot, put guava; half of citric acid and water.
  2. Cook and boil it about half an hour.
  3. Take a bowl, keep soup strainer over it.
  4. Pour cooked guava, and sieve (be careful neither pressed nor pulverize cooked guava).
  5. Juice is ready, which is called pectin solution.
  6. Discard the residue left on the Strainer.
  7. Transfer this solution into another vessel/pot.
  8. Add sugar.
  9. Again cook the solution, when it starts to boil strain again with tea strainer/thin cloth.
  10. So that impurities of sugar will get strained out.
  11. Cook and boil the solution, for 6-7 minutes add remaining half of citric acid.
  12. Cook and boil the solution until jelly become ready.
  13. Put off the flame; wait for 5-7 minutes.
  14. Remove the froth, and transfer into wide mouth bottle.
  15. A clear and translucent guava spread or preserve is ready.

Test for jelly:

  1. Take little quantity of jelly, wait for a minutes and drop into a glass bowl, which is filled with water.
  2. If jelly is not soluble, it means it is ready.
  3. Take another test also, Take little quantity of jelly, wait for a minutes if jelly make a thick sheet to the spoon edges, it means it is ready.

Note:

  1. Don’t stir frequently, stir as less as possible.
  2. Cook it on high flame.
Amrood ki jelly (guava jelly)

Amrood ki jelly (guava jelly)

chopped guava,

chopped guava,

Cook guava

Cook guava

Pour cooked guava

Pour cooked guava

Ingredients

Ingredients

Juice with sugar

Juice with sugar

strain again with tea strainer

strain again with tea strainer

strained solution

strained solution

pouring strained solution

pouring strained solution

boil the solution

boil the solution

add remaining half of citric acid

add remaining half of citric acid

boil the solution until jelly become ready

boil the solution until jelly become ready

Test for jelly

Test for jelly

Test for jelly

Test for jelly

20150824_062454 20150824_062641 20150824_062651 20150824_062733 20150824_062900 20150824_064420

  • A clear and translucent guava spread or preserve is ready.
  • This is a delicious and simple jelly recipe for adults and kids alike.
  • It is great party food and easy sweet treat.