Monday, 31 March 2014

Oats Porridge / Oats Kanji

Oats Porridge:
Oats –  6 tbsp
Water – 600ml
Milk – 100 ml
Onion chopped – 2 tbsp
Tomato chopped – 1 tbsp
Green chilli slitted – 1
Garlic cloves chopped – 3
Coriander leaves chopped – 2 tbsp
Cumin powder – 1/4 tsp
Salt to taste or 1 soup cube.

Steps to follow:
Boil water in a bowl. Add all chopped ingredients, soup cube or salt to taste. Let it boil for 5 minutes in a medium flame.
Soak oats in 100 ml water for a minute.
Add soaked oats to the boiling water, add cumin powder. Cook in a low flame for 3 minutes. Add boiled milk. Mix well.
Serve warm.

Serves two.

Sunday, 30 March 2014

Bread Upma / ப்ரெட் உப்புமா

large bread slices – 4
egg – 2 (vegetarians can avoid egg)
onion large chopped – 1
tomato large chopped - 1
ginger garlic paste – 1 tsp ( optinal)
chilli powder,turmeric powder, pepper powder – each quarter tsp
slitted green chilli – 1
oil – 2 tbsp
salt – to taste
curry leaves -few
chopped coriander leaves – to garnish.

Steps to follow:
Roughly cut and mince the bread slices in a blender and keep aside.
Heat oil in a pan add chopped onion,curry leaves and green chilli, saute till light brown,add gg paste, saute in a low flame till raw smell goes, add tomatoes , turmeric, red chilli powder and salt to taste. Stir well, add eggs, sprinkle pepper powder, let it cook in a low flame,gently stir and add minced bread. If it is two dry sprikle some water and keep it in a low flame for a minute.Mix well.Garnish with coriander leaves and serve hot. 
Serves – 2

Saturday, 29 March 2014

Ragi Koozh / ராகி கூழ்

Ragi flour – 2 tbsp
Water – 2 cups
Butter milk or yogurt – 1 or 2 cups
Salt – to taste.
Steps to follow:
Dilute ragi flour in water, stir and cook for 5-10 minutes in a low flame. Cool it.
Then mix with yogurt or butter milk, add water  and  salt to taste mix well and serve.

Chicken Jalfrezi / சிக்கன் ஜால்ஃப்ரெஸி

Chicken – 1 kg
Green capsicum – 1 or 2
Onion large – 2
Tomato large – 2
Chopped Coriander leaves -  a handful
Ginger garlic paste – 2 + 2 tsp
Chilli powder – 2 tsp
Coriander powder – 2tsp
Turmeric powder – 1/2 tsp
Garam masala – 1 /2  tsp
Cumin powders – 1 tsp (optional)
Yogurt – 1tbsp
Oil – 4 tbsp
Salt – to taste.

Steps to follow:
Cut the chicken pieces into small piece,  rinse well and drain thoroughly. Mix the chicken pieces with 2 tsp gg paste, yogurt, 1/2 tsp turmeric powder, 1 tsp chilli powder and salt to taste. Marinate for half an hour.
Heat oil in a pan add onions and sauté well, then add gg paste and garam masala stir for at least 5 minutes in a medium low flame. Add tomatoes and coriander leaves, add salt to taste, simmer for 2 minutes, then add coriander powder,chilli powder and cumin powder(optional) sauté for 2 minutes. Add chicken cubes cover and cook for 10 minutes, then add capsicum chunks and again cook for 10 minutes in a medium low flame. Swtch off.
Garnish with fresh coriander leaves, Serve with rice or any Indian breads.

Tuesday, 25 March 2014

Curd Vermicilli / Thayir Semiya

cooked vermicilli - 1 cup
fresh yogurt - 1 cup
chopped green chilli - 1
chopped corinader & curry leaves - few
chopped onion - 1
oil - 2 tsp
mustard & urad dal - 1/2 tsp
asafoetida - pinch.
salt - to taste
to garnish with seedless grapes,pomegranate seeds.

Steps to follow:
Boil vermicilli and strain and keep aside. When it cools mix with yogurt and check the salt, add chopped green chilli and coriander leaves. Heat oil add mustard,urad dal & curry leaves when it splutters add chopped onion and saute till slight pink colour, add asafoetida mix and transfer to yogurt mixed semiya. garnish with grapes or pomegranate seeds. Enjoy !

Gujarathi Kadhi

Fresh yogurt – 1 1/2 cup + 1 1/2 cup water
Besan or chick pea flour – 2 tbsp
Turmeric powder – 1/4 tsp
Green chillies – 3
Ginger – one inch piece
Sugar – 3 tsp ( optional)
Salt – 1 tsp
Oil – 1 tbsp
Mustard & cumin seeds – each 1/2 tsp
Dry red chilli - 1
Curry leaves few
Asafoetida – a big pinch
Chopped coriander – 2 tbsp
Steps to follow:
Grind green chilli and ginger and keep aside.
In a bowl mix yogurt and water, add ground chilli ginger paste,turmeric powder, chickpea flour,sugar and salt to taste.
Heat this mixture in a very low flame stirring continuously. When it becomes thick and raw smell goes, switch off. It takes at least 10-15 minutes in a very low flame.
Heat oil ina pan add mustard and cumin seeds, broken red chilli and curry leaves, when it splutters add asafoetida, stir and transfer to the kadhi, garnish with chopped coriander.
Now the delicious Gujarati kadhi is ready. Serve with hot plain rice or pongal or urad dal vada, idli,dosa or chappathi etc. Enjoy !