POTATO CURRY RECIPE | POTATO FRY

Simple potato fry | curry is my family’s favorite and kids will eat a little extra rice if i make this curry. This Potato fry is quite popular in Tamil brahmin houses.  A very simple recipe with potato goes well with sambar , rasam and curd rice.
Also check out my

• Urulai kara curry
• Madurai potato pottalam

INGREDIENTS: (SERVES 3-4 PERSON)

POTATO	5
SAMBAR POWDER(Can be replaced with red chilli powder)	1-2 TSP
SALT	TO TASTE
TURMERIC POWDER	1/4 TSP
OIL	2 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW

METHOD:

• Peel the skin of the potatoes and chop into cubes.
• If you are going to make the curry immediately proceed further, else transfer the chopped potatoes in a bowl of water. This is to avoid the decolouration of potatoes.

• In a pan,add oil and temper with mustard seeds and asafoetida.
• Add the potatoes (if immersed in water drain the excess water and pat dry them in a kitchen towel) and add it to the pan. Add sambar powder, turmeric powder and salt.

• Gently mix and let it get roasted in a medium flame for 10 to 15 minutes. Saute in between to avoid getting burnt.
• Serve with any rice of your choice.

KASHMIRI PULAO RECIPE | KASHMIRI PULAO

Easy to make restaurant style Kashmiri pulao with step by step pictures

Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This recipe was asked by a reader of mine and i tried this in a restaurant last weekend and somehow incorporated the same taste at home. A friend of mine also gave me few tips on the recipe of Kashmiri pulao.
This kashmiri pulao can be had with spicy curry especially with  Paneer based gravies.

INGREDIENTS: (SERVES 4)

BASMATHI RICE	1 AND 1/2 CUPS
MILK	1/2 CUP
WATER	2 CUPS
SAFFRON	2 PINCHES
RAISINS	2 TBLSP
CASHEW NUTS	2 TBLSP
ONION	1
GHEE	2TBLSP
MACE (JAVITRI)	1
CLOVES	2-3
CARDAMOM	2
POMEGRANATE	3 TBLSP
SUGAR	1/2 TSP
SALT	AS NEEDED

METHOD:

• Wash the rice and soak it in water for 20 minutes.
• In a heavy bottomed deep pan, add ghee (reserve 1-2 tsp for roasting the nuts)and add the whole spices (mace,cloves and cardamom) and add sugar.

• Add in the soaked rice to this (keeping the water aside).
• Saute well, without changing the colour.
• Soak the saffron in a tblsp of warm milk.
• Add the water and milk to the rice. Add 3/4 th of the saffron mixture.

• Add salt and cook this in a medium low flame.
• Once the rice is cooked fluff it with fork and add the remaining saffron milk mixture.
• In a small pan add ghee and roast the raisins and cashew nuts.

• thinly slice the onions and fry them till golden brown and add to the rice.

• Lastly add the pomegranate seeds and gently mix everything.
• Kashmiri pulao is ready to serve.

Note:

• You can add finely chopped pineapple or grapes to this.
• Do not reheat after adding fruits.
• If you want to make it very rich you can add cream instead of water while cooking.(just replace 1/2 cup of cream for 1/2 cup of water). do not add too much else it will be very heavy and u cannot even eat more than 4-5 spoons.

          

RASAM POWDER RECIPE | HOME MADE RASAM POWDER RECIPE

   My mom always make rasam with home made sambar powder, so also follow the same. Even my mil also make it same but she will add freshly ground pepper and jeera powder to give an extra flavour. But i remember my mom makes separate rasam powder as my Dad is a huge fan of rasam. but after my dad amma started making rasam with sambar powder only. But yet it will be very flavorful and awesome.

When a reader asked me for the recipe of homemade rasam powder i asked my mom but she couldn’t recall the proportion for spices she use and finally my sister told the recipe for rasam powder.
INGREDIENTS: (YIELDS APPROX. 1/2 CUP)

TOORDAL	2 TBLSP
BLACK PEPPER	1 TBLSP
RED CHILLI	5
VENDAYAM(FENUGREEK SEEDS)	1/2 TSP
CUMIN SEEDS	1 AND 1/2 TSP
CORIANDER SEEDS	1 AND 1/2 TBLSP

METHOD:

• Dry roast all the ingredients in a medium low flame till they get evenly browned.
• Allow this to cool and grind in a mixer into a fine powder.
• after some time store this in a air tight container.

• If making rasam for 4 people use 1- 1 and 1/2 tsp of this rasam powder.
• For Tomato Rasam recipe click Here.
• Even you can make Mysore Rasam too.

For my readers who asked for my version of sambar powder  will keep posted in the new year as i am running out of stock of my home made sambar powder. Will bring enough once i am back from my vacation.
    

PUDINA THOGAYAL RECIPE | MINT THOGAYAL

Pudina thogiyal or mint thogaiyal is very common dish at home and one among the recipe which everybody will eat . So whenever i make simple rasam , rice and a curry i make any thogayal either with coconut or  coriander leaves. Enjoy this simple thogayal with Curd Rice or you can mix this with plain hot rice or even have with any Paratha .

The stepwise pictures are taken in my mobile phone. Will update it when i make it next time.
INGREDIENTS:

MINT LEAVES	1 CUP (TIGHTLY PACKED)
URAD DAL	2 TBLSP
RED CHILLI	6-7
TAMARIND	A SMALL PIECE
SALT	AS NEEDED
COCONUT(SCRAPPED)	2 TBLSP
OIL	1 TSP
ASAFOETIDA	1/4 TSP

METHOD:

• Clean and wash the mint leaves nicely.
• In a pan, add oil and fry the urad dal, red chillies , asafoetida,tamarind in a medium flame , till the dal turns golden brown. Be careful not to get it burnt.

• Switch of the flame and add the mint leaves to this and saute this in the pan heat for few minutes. Add coconut to this and when it is completely cool, grind this into a thick thogayal . Grind this into a fine paste. You can add 1 tblsp of water while grinding.Do not make it watery like a coconut chutney.

• When done transfer it to a clean and dry box and this can be store in the refrigerator for a  week. But always handle it with a clean spoon.

        

BROCCOLI RICE RECIPE | BROCCOLI RECIPES

BROCCOLI RICE IN INDIAN STYLE

      Broccoli though very healthy i buy this very rarely as kids will not prefer to eat this. I normally make a Broccoli Soup or Broccoli stir fry  but this wanted to try a rice recipe with broccoli and made a Indian style Broccoli rice . This is almost similar to my recipe of capsicum rice. Me and my hubby enjoyed this broccoli rice and some how kids also had a little. You can make this for lunch box too as this can be done in a jiffy.

INGREDIENTS:(Serves 2-3 )

BROCCOLI FLORETS	3/4 CUP
BASMATI RICE	3/4 CUP
ONION	2
OIL	1 TBLSP
GINGER GARLIC PASTE	3/4 TSP
SAMBAR POWDER	1 AND 1/2 TSP (can replace with red chilli powder too)
GARAM MASALA	1/4 TSP
TURMERIC POWDER	1/4 TSP
SALT	AS NEEDED
CORIANDER LEAVES	FEW

METHOD:

• Wash the broccoli florets and keep it aside.

• Thinly slice the onions,
• Wash and soak the rice in 1 and 1/2 cup of water and pressure cook this with little salt and a drop of oil for 3 whistles
• Fluff the rice with fork and allow it to cool by spreading it in a wide plate.
• In a pan add  oil and add in the ginger garlic paste. Saute in a low flame till the raw smell goes.
• Add the thinly sliced onions and saute till they turns into nice golden brown colour.

• Now add the broccoli florets and add the sambar powder,turmeric powder, garam masala and salt.
• Saute in a medium flame for 5 to 7 minutes till the raw smell of the masala powder goes off. The broccoli should be crunchy.

• Switch off the flame and add this mixture to the rice.

• Gently mix it well and garnish with coriander leaves.
• Serve with any raitha of your choice.

Notes:

1. You can add chopped capsicum or green peas to the rice . If adding , add after the addition of broccoli.
2. 1-2 tblsp of chopped mint leaves can be added in the beginning to enhance the flavor.
3. You can add peanuts after the ginger garlic paste is done.

        

SPROUTED MOONG BEAN SALAD RECIPE | SPROUTS SALAD

When i posted the recipe of HOMEMADE SPROUTS i wanted to post the recipe of this salad too as sprouts are available in my kitchen almost everyday. Since my hubby is preparing for the Singapore Marathon which is coming up this weekend i wanted to include more of salads, spinach and green veggies in the diet. So i made this salad two days back and the lovely wooden bowls which Raji bought for me from Bali complimented the clicks.

INGREDIENTS

HOME MADE SPROUTS	1 CUP
CARROTS	1(CUBED)
CABBAGE	1/2 CUP(FINELY CHOPPED)
CAPSICUM	2 TBLSP( CUBED)
TOMATO	1/2 (CUBED)
CHAAT MASALA	A PINCH(OPTIONAL)
SALT	TO TASTE
BLACK PEPPER POWDER	TO TASTE
LEMON JUICE	2 TSP

METHOD:

• In a big wide bowl combine all the ingredients and toss well to get uniform mixing.
• Serve immediately.
• If you want to serve it later, do not add the salt , pepper and lemon juice. Just add them before you serve.
• While adding tomatoes de seed them by scooping out the seeds with a spoon and cube it.
• You can add chopped onions too.
• Addition of veggies depends on you choice and the availability of the veggies too.
• If you don’t like the sprouts raw, you can steam it in a idli steamer for a minute and add to the salad. do not steam more than a minute.

  

VERKADALAI URUNDAI RECIPE|KARTHIGAI DEEPAM RECIPES| PEANUT BALLS

Verkadalai urundai | Peanut balls | Kadalai urundai is one we make usually make along with Pori Urundai for Karthigai Deepam. My mom makes this and she makes it as the same way as we do the pori urundai. I love this peanut balls  and this is the first time i made these balls and they turned out very perfect.
Check out my other karthigai deepam recipes

• Nei appam
• Manoharam

EGGLESS MARBLE CAKE RECIPE | MARBLE CAKE RECIPE

  Marble cake i have seen in many blogs but i always have a doubt whether i could manage to get the swirls and the marble effect on the cake. Actually i planned for  another recipe to post today and even i scheduled it too. But suddenly i remembered it is my co-sister’s birthday today and i made this eggless marble cake to surprise her with a visual treat. So after sending the kids to school i immediately started the process and clicked , edited and finally started writing the post. Please bear with my clicks this time as i was in a hurry to post and i couldn’t wait till the cake to completely cool  and cut that too. The reason for my urgency is  i was hearing some thunder and so i wanted to click before it starts to rain.

The recipe i adapted from Divya's space and many videos from the Google search clarified me in making the marble effect. The original recipe has butter but after started making only i realised i have no enough butter and so i replaced with oil. Still it came out soft and yum.
INGREDIENTS:

ALL PURPOSE FLOUR| PLAIN FLOUR	1 AND 1/4 CUP
MILK POWDER or CONDENSED MILK	3 TBLSP
BAKING SODA	1/2 TSP
BAKING POWDER	2 TSP
ORANGE ZEST	1 TSP
VANILLA ESSENCE	1 TSP
COCOA POWDER	2 TBLSP
HOT WATER	2 TBLSP
MILK	3/4 CUP
POWDERED SUGAR	3/4 CUP
OIL	1/2 CUP

Method:

• In a wide bowl add the flour, baking soda and baking powder  and since i used the milk powder i added it too. If using condensed milk add it to the wet ingredients.
• Sift the mixture to ensure even mixing.
• Add the powdered sugar and oil and mix well in a separate bowl. Mix well. Add milk to this.  If using butter cream the butter and sugar till it becomes fluffy. Add milk to it later and add the vanilla essence too. If using condensed milk instead of milk powder add at this stage.

• In hot water add the cocoa powder and mix well to make a paste and add the orange zest to this.

   

• Mix the milk,oil and sugar mixture to the sifted flour mix.
• Mix well without lumps. Take 1/2 cup of the flour mixture and add it to the cocoa mixture.

• Grease the pan with oil and spread one portion of  of plain batter to this.
• Now add one portion of cocoa batter to this and make swirls with a fork or knife.

• Repeat the same process for another portion too.

   

• Preheat the oven to 160 degrees and bake it for 30 to 35 minutes. Mine got done in exactly 26 minutes. Insert a tooth pick in the center of the cake to check whether it is done or not. If it comes out clean then it is done.

• Cool it in a wire rack. When it is completely cool, cut them into pieces. Else you will get the crumbles.

• It will be better if you keep it in the refrigerator and cut this after 2 hours.
• Orange zest you can skip too if you do not have oranges at home. But i recommend to add this as it enhances the flavor of the cake.