Sunday, 28 September 2014

Araikeerai kadaisal / Amaranthas Kadaisal

amaranthas - one bunch
green chilli - 2
garlic cloves - 4
tomato - big 1 or tamarind - little..
small onion - 1
asafoetida - pinch
salt - to taste.

for tempering:
sesame oil - 1 tbsp or ghee
mustard & urad dal - 1tsp
dried red chilli - 1

Steps to follow:
Wash  thoroughly,then remove leaves from the stem and keep aside.
Then in a vessel add cleaned  greens, slitted green chilli,chopped,tomato,onions,garlic asafoetida, and salt to taste. Cook till done.
Then just blend it coarsely. and transfer to a bowl.
Temper with oil,mustard and urad dal and dried red chilli..Transfe rit  to the blended cooked greens.
Healthy tasty keerai kadaisal is ready to serve.
Serve with hot plain rice, pappad,or vadams or any fry items.

Thursday, 11 September 2014

Keema Spaghetti

keema - 1/4 kg or 400 gm.( rinse thoroughly and strained)
spaghetti - 200 gm
gg paste - 2 tsp
green chilli - 2
onion- 2
tomato- 2
curd - 1 tbsp
oil - 3 tbsp
chilli powder - 1/2 - 1 tsp,turmeric powder - 1/4 tsp,garam masala - 1/4 tsp, cumin powder - 1 tsp, coriander powder - 2 tsp
salt - to  taste.

Steps to follow:
In a bowl ,add keema,gg paste,salt,curd and add all masalas.mix and marinate for half an hour.
Heat oil in a pressure pan add chopped onion, chopped tomato and chopped chillies.saute well,
add marinated keema and cook for 3 whistle or till soft.
Boil the spaghetti add salt to taste ,Cook  and strain and keep aside.
In a heavy pan add keema masala and spaghetti,  mix well, garnish with coriander leaves.
Serve hot.