Crisy Tasty Cauliflower Fry

This recipe is tasty and very easy to prepare

Ingredients

Cauliflower -1(1/2) cup
Chilly powder-3 teaspoon
salt to taste
Oil-2-3 tablespoon or (1 tablespoon if you are in diet means in non stick kadai)
Lemon Juice-1 teaspoon

Method:


First chop the cauliflower thats pluck it into small flowers then wash in water


In this mean time boil the water well and add little salt with cauliflower.Then off the stove and close the lid and wait for 10minutes.If any worms there it will be killed in water

Then filter the water and keep the cauliflower in a plate and keep it aside

Take a thick kadai add oil and when its warm add the dried cauliflower and fry it well when its cooked well and coming with crispyness add chilly powder and required salt


When everything cooked well and came with crispyness and spicyness off the stove and allow it to cool lightly and then add lemon juice and mix well


Then your spicy crispy cauliflower will be ready

Maangai( Raw Mango) pachadi

If summer starts raw mango and mango will be a great season.So in raw mango we can prepare many items like  raw mango pickles,raw mango vatthal,raw mango maavadu,Raw mango chilly mix,,Raw ,ango rice,Raw mango in sambar,puli kulambu,ladies finger pachadi,Mangaai fish kulambu.In the same way we can make Raw mango Pachadi this recipe have three taste which has tanginess,spicyness and sweetness.It was superb when three taste mingle in this flavor

maanga pachadi is a very easy recipe


Ingredients:

• Big Onion-1 ( or )small onions -10 -12
• Ginger- grated or chopped into small size
• Mustard 1 teaspoon
• Green chilly-2-3( select spicy chilly)
• 1 normal size Mango-chopped remove the thick outer skin just we need flesh alone
• Salt
• jaggery 2 teaspoon
• sugar-2 teaspoon
• kadalai paruppu,
• ulutham paruppu
• Curry leaves
• Oil
• pinch of turmeric

Procedure:

Take a pan add oil and add mustard when it splittered add kadalai paruppu,ulutham paruppu.

Now add onion with a pinch of salt then grated or chopped ginger,green chilly,curry leaves one by one

Fry for a while when onion got transparent or roasted then add the chopped mango,pinch of turmeric and add water to make the mangaai to cook well.

Add salt and when its half cooked add jaggery and sugar.

when the mango melted and semi solid means your tasty sweet mango pachadi ready

note :you can add extra green chillies if you want the pachadi little bit spicy means

Tasty Brinjal thokku

Dear friends


Please add as a follower before going through the recipes.This recipe was very tasty and delicious.just try it and feedback me.This recipe i seen on a Tv program and i lightly moderated it by innovations

Ingredients:

Onion-1
Tomato-3
medium size onion -1
karam masal
chilly powder
sombu
Methi seeds thats venthayam
asafoetida(perungaayam)
oil
salt
Brinjal-1 cup
ginger garlic paste-1-2 spoon

Masala1:
red chilly-3
Coriander seeds-1 spoon
Bengal gram -1 spoon
Mustard-few
Oil-
Coconut-1 tablespoon
(Fry it in little oil then allow it to cool and powder in mixie.)


Procedure:

Chop the brinjal lightly wash it and filter water and chopped into small pieces.

Take a small vessel put the chopped brinjal and add pinch of salt and mix it with brinjal by your hands and keep it aside.

Chop the onions and tomato finely.

Now take a kadai add oil as its thokku add two tablespoon oil extra

Add mustard,sombu,methi seeds, cury leaves,ginger galric paste,asafoetida and chopped onion.

Fry it well when it smells well add chopped tomato,pinch of salt,turmeric powder,chilly powder,thaniya powder and karam masal

when it becomes thokku form add the brinjal in this stage with water and masala 1 and wait till the brinjal cooks fully

Add little oil as its thokku oil is must as we then add salt if needed means

Then add coriander leaves if you want lighly add lime juice or vinegar for different taste.

Then your yummy yummy brinjaal thokku ready to taste

It suits for steamed rice,chapathi,pooti,dosa,idly and all items,pulav,biryaani

brinjal have fat soluble value it reduce fat

Spicy Grated Carrot Fry

Ingredients

Grated Carrot-1- cup
Slitted Green Chilly-2
Grated Coconut-3 teaspoon
Chopped Onion-2 tablespoon
salt to taste
Coriander leaves(Optional)

For seasoning:mustard urad dhal,channa dhal

Method:

Take a thick kadai add oil,mustard  when it splittered  add urad dhal,channa dhal lightly color change means add onion

When the onion half cooked add the the greeb chilly and fry it for 40 seconds in low flame and add the grated carrot and salt.

Mix everything well and close the kadai for 2mins.So the carrot cooked in this time now add the grated coconut and coriander leaves

Then your spicy taste grated carrot fry will be ready it will take 5 mins to cook if all ingredients are ready and carrot finely grated means

Note:you can add grated ginger or sombu or seeragam which gives a different smell and taste

Spicy Tangy Brinjal Subji

Hi friends


Recenty tried Spicy Tangy Brinjal Subji.Hence i wanna share with you all.Just try it and feedback me how it came for you.its a very easy and tasty recipes suits for Naan and rotis especially.

For this Spicy Tangy brinjal subji all ingredients are avail in home. and very easy to prepare  

Ingredients:

Finely chopped Brinjal-1 cup
Big Onion - 1
Tomato - 2
Garlic - 3 or 4 pods
Ginger - a very small piece.
Sugar- 1 teaspoon
Sombu and cumin seeds-1 teaspoon each
Karam Masal-1 teaspoon
Chilly powder-2 teaspoon
Coriander powder-1 spoon
Curry leaves- a few
Biryani spices like pattai 2, kraambu - 4


To Grind:
 
grind Big Onion,Tomato,Garlic and Ginger and make a paste...


Method :

In a kadai Pour 3spoons of oil ....

to season add sombu, jeera ,pattai, kraambu and curry leaves.. when it splutters

add the paste and stir till the smell goes.. then add chilly powder, coriander powder,karam masal and salt..

after the masala smell is gone add sugar and the oil will start coming up add the brinjal and mix...

then pour little water to it for the brinjal to cook...

after the brinjal is cooked fully and there is no water and become a thick gravy  add coriander leaves and serve...

the masala and the brinjal should be blended well and the masalas should be like a coating over the brinjals..

Then your Tangy Spicy Brinjal Subji will be ready which will be very tasty

Crispy Dosa (South Indian Special)

Dear friends

This is my crispy dosa secret

 

Its very easy to crispy dosa.its all time favorite for everyone.So here i can share my crispy dosa secret.Even you dont need oil for crispy dosas.it will come very crispy and give a wonderful taste

Ingredients:

Idly rice-3 cups
Urad dal- 1 cups(depending on your crisyness)
Big salt(Kal uppu)

Method:
Soak the idly rice for 8-10 hours.
Soak the urad dhal for 3 hours.
Then Grind the idly rice with correct amount of water as a fine white paste.
Grind the uru dhal in mixie with correct amount of water when we grind in mixie or grinder after adding water bubbles like thing burst..Try to avoid more water as it was soaked for long hours which absorbs water during saoking time.


During grinding little water is enough for urad dhal and for rice lightly add extra more water than urad dhal but not more water.


So take a big vessel and mix the grinded rice and urad dhal along with half hand  salt 3-4 times.


Then mix the salt in the batter well.you have to beat the batter well by your hands like beating egg in which bubbles like thing exist then only it will be mixed very well.


Now close the  dosa batter and wait for 9-10 hours.So the batter will be bubbled and rised a lot and will come upside of the tall big vessel.


Dont disturb till the batter rised automatically then only the dosa batter will be set.


After the batter rising beat the batter again by your hand  and in turn it will decreas from its original size.


If the batter is thick add water and mix well and start to prepare the crispy dosa.

So try it and feedback me how it cames

Spicy Aroma Egg Curry

I recently tried this spicy aroma egg curry and it came out very well and superb in taste which is very easy to taste

 

 

Ingredients

4 boiled eggs 
2 medium sized onions or 16 small size onions
2 Tomatoes
5 green chilli's
2 tsp. coriander powder 
5 cloves of garlic
1  ginger 
1 tsp. jeera 
1 tsp of sombu
1/2 tsp. garam masala
pinch of turmeric powder 
3 tbsp oil, 
Salt to taste, 
water
 Ghee half teaspoon
1/2 cup- coriander leaves


Method:


1.Make a paste of 1 onion, garlic, ginger and green chilli's. 

2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.

3.Keep frying till you see the oil seperating on the top and there is no raw smell now add coriander leaves. 

4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).

5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency

6.Finally after finishing add 1 teaspoon of ghee and mix well .now off the stove and close the kadai


7.Now your spicy aroma egg curry will be ready

Naan with bread instead of yeast

Recently one of my friend told we can try naan with bread and maida combination.The concept is very simple too.instead of yeast we can use naan.

Ingredients:


Bread-5 pieces
Maida-2 cup
Sour Curd-1/2 cup
Warm Milk-1 cup
Sugar-2 teaspoon
Salt that needed
Butter or Ghee optional
Baking powder or  baking soda salt-1 teaspoon


Method:

1. Sieve the maida,baking powder three times in a vessel.
2.  In this meantime powder the bread finely in mixie and heat the milk
3.  Now add fully powdered bread along with milk and curd half cup, sugar and salt
4.  Start to making dough as usual and add the remaining ingredients and finish making the dough
5.  Close the lid and allow the naan dough to set for minimum 2 hrs and maximum 8-9 hours.
6.  So you prepare the dough in morning to make for dinner or prepare in night to make for morning.so you can get a wonderful naan
7.  So after when it got set start to make medium balls and roll the naan in its shape.neither be thin nor be thick.Hence medium thickness is good.
8. Keep a pan with a medium flame and (if you want add oi or butter before starting it )put the naan when its lower part cooked in the low flame turn in opposite side and allow that side to cook.surely naan will come like poori and very soft.
9. Instead of putting in pan you can bake the naan whic tastes good
10. Then your yummy naan is ready have some tangy spicy side dishes  for it

Potato Jamun Sweet

Potato Sweet Jamun-1
(Instant tasty recipe)


Ingredients:

Maida-1/2 cup

Normal Potato-2 big size

Sugar-1 and half cups

Elachi powder-1 -2 teaspoon

water as you needed

Oil for deep frying

Sweet Milk kova-3 tablespoon(optional)

Baking powder or Baking soda(Optional)

Milk or Milk Powder

Milk Kova and Cashew nuts a few for decoration

Method:

1.Cook the potatoes completely and peel off the skin.Now mash it well as paste

2.Now after mashing the potato mix maida,elachi powder ,baking powder or baking salt ,milk kova little by little

3.Add milk or milk powder if its more moisture add maida and make a soft dough

4.Now make small balls and fry in low flame.when the color changes dark or light brown.Take it and filter the oil with the help of tissue

5.In this mean time prepare sugar syrup which we do for jamun with elachi powder

6.Now put the fried jamun balls in syrup and add milk kova and cashew nuts

7.Wait for 30mins or 1hour thats enough then serve to kids.

This jamun sweet is an instant and an easy recipe which we can serve for guests.it can be done in normal potatoes

Tasty Potato Balls Fry

Tasty Potato Balls Fry

Recently i tried this dry potato balls fry which is the best side dish for roti,naan,parota and dosa to.here is the recipe for you.its very very simple one

Ingredients

• Big Boiled potato-2(Remove the skin)
• Maida -1-2 tablespoon
• Karam masal or mutton kari masala-2 teaspoon
• Chilly powder-2 teaspoon
• Salt to taste
• Butter or ghee
• Oil
• Sombu
• Big Onion-1
• Tomato-2
• Turmeric powder - 1 teaspoon
• Oil for deep or shallow frying
• chilly powder-2 teaspoon

For Grinding:

• Garlic pod -5-6
• Green chilly-1-3
• Coriander-4 sticks or 2 tablespoon

Method:


Cook the potato and remove the skin and mash it and add salt needed for potato,sombu,maida,karam masal,chilly powder,turmeric powder

In this mean time grind the garlic,green chilly and coriander with little water and grind well as paste.

Take half grinded paste and add in the potato mixture and keep the remaining paste aside.

Now make the potato dough along with this paste and add maida if its watery means and make small balls

Take a kadai and add oil when its heated add the balls one by one by deep frying  or you can do shallow fry with mild oil

when it becomes dark brown take it and filter the oil with a tissue in a bowl and keep it aside

Take a kadai add little oil and add biryani spices one by one and add sombu when it splittered add onion.

when the onion color lightly change add the remaining paste which we grinded already.when the smell change good add tomato ,turmeric,chilly powder and salt needed for gravy with karam masal lightly

cook for 5mins and off the stove.then your spicy tasty potato balls ready.

Naan (Without yeast)

Ingredients:

Maida/All pupose flour-    2 cups
Fresh thick curds -1/2 cup
Milk,warm -1/2 cup
Sugar     1/2 tsp
Salt     1 tsp
Baking powder     3/4 tsp
Cooking soda     3/4 tsp
Melted Ghee/Butter     4 tsps


Method

Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing)
take the seived flour in a bowl and make a dent in the centre.

Now Pour milk,curd,salt,sugar in that.

Mix well after a minute,gather the flour with your finger tips and dont knead hard.

Keep aside covered for 2-3 hours.you can keep upto 7-8 hours

Knead the dough softly at the time of making and make even sized balls.

The size should be larger than our chapatti making ball.

Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.


Apply water on top of naan and turn over it to the hot tawa so that the water
applied part sticks to the pan.

Cook covered in medium flame and after a minute if u open,u could see it has puffed up.
Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.

If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,
otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan.

Apply butter/ghee over both sides and serve hot.!