Sunday, December 30, 2012

Cauli Flower Parota

Cauliflower Parota is easy to prepare and you can have them any time of the day.
Things Needed :
Wheat flour : 2 cups.
Cauli flower : 1 ( Medium sized).
Chilly powder : 1/2 Tea spoon.
Jeera : 1  Tea spoon.
Coriander Leaves :2  Table spoon.
Oil : 4 to 6 Table spoons.
Salt : to taste.
Garam Masala : 1/2 Tea spoon.
Method :
Mix little salt, 1 table spoon of oil and wheat flower with required water and prepare chapati dough and keep it aside.
Wash cauli flower and soak in warm water for 10 minutes.  After that wash the cauliflower with plain water nicely and cut it into small pieces.and boil it till its soft. ( 10 minutes ). Leave it for cooling.
Now keep  a pan on the fire  heat.  Add 1 tea spoon of oil , add jeera .Let it fry for 10 seconds. Now add cooked cauli flower and fry them nicely in that oil.  Add required salt, red chilly powder, garam, masala powder and a pinch of turmeric powder. Fry nicely on low flame. Add thinly cut coriander leaves to it . Remove from the pan. Leave it for cooling.
Now smash the cauliflower mixture nicely.  Prepare small balls out of chapati dough. Take a  ball of  chapati dough and spread it little on your palm.  Place a table spoon of cauliflower mixture and cover that fully and roll it on flat surface and flatten the dough as parotas.
 Now keep a tava on the fire and heat and  cook this parota ,  using 1 tea spoon of oil on both sides till its brown on both sides. Repeat the same for the remaining.
Serve this Cauliflower Parota with  curd or  Onion  raitha.
Note : No need to add  lots of oil. to prepare chapati dough.  Can use hot water to prepare chapati dough to avoid oil.  Boiling cauliflower before frying also will help you to reduce the oil consumption .  Can use 1/2 spoon of oil on both sides to cook the Parota.
6 to 8 Parotas can be prepared.

Onion Raitha : Cut 2 onions, 1 green chilly and 2 table spoons of coriander leaves  into very small pieces. Put this onion mixture into 1 cup of curd ( Yogurt). Add little salt to it. Onion Raita is ready to serve.

Friday, December 28, 2012

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai  or  Bottle gourd  Huli or curry  can be eaten with Rice , chapatis . pooris , Idlis or Dosas.

Things Needed :
Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste
Method :
Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).  Cook it with one cup of water till its soft.  Grate coconut and grind it with Rasam powder with little water. Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry and serve with  rice or chapatis or Idlis.

Note:   You can add tomatoes and reduce the quantity of tamarind pulp. You can also add spurt mustard to the curry to make it more tasty.  Can add potatoes with sorekai, but curry taste different. Sorekai must cook till soft . Roast 2 tea spoons of  coriander seeds, 1/4 spoon of methi , 1/2 spoon of jeera and 5 to 6 red chillies  and dry grind to prepare Rasam powder. Add a pinch of  ingh while roasting . Do not boil the curry so much. 4 to 5 minutes after mixing the coconut mixture to the curry.

3 to 4 servings. 

Capsicum Fry

Capsicum fry is a dry curry and can be eaten with Rice, Chapatis or pooris and even with Buns and Bread too. Can be used as side dish along with main dish also.
Things Needed :
Capsicum : 2 ( big sized).
Red chilly powder : 1/2 spoon.
Green chilly : 1
Curry leaves : 4 to 6
Coriander leaves : 1 Table spoon.
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Methi seeds : 6 to 8 seeds.
Salt : to taste.
Turmeric : a pinch.
Ingh : a pinch.
Method :
Wash and cut capsicum  into small pieces. Cut green chillies, coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat. Put mustard seeds and urd daal. Let it spurt. Put jeera and methi seeds. Put curry leaves and green chillies, and ingh  and fry for 1 second. Put cut capsicum and fry it nicely on low flame until its soft. add salt and red chilly powder and fry nicely for 2 to 3 minutes and remove from the pan. Add coriander leaves and serve hot Capsicum fry with chapatis or Hot rice.
Note : Must be fried on low flame. Fry till its soft. No need to add water. Can also use sambar powder or Rasam powder along with red chilly powder.( just a 1/2 spoon will do). Can add boiled potatoes also while frying done.
2 serves.

Thursday, December 27, 2012

CAULIFLOWER PALYA. ( DRY CURRY )

Cauliflower palya is easy to cook and can be eaten with  Rice, Chapati, Poori or Dosa.
Ingredients :
Cauliflower : 2 cups.
Oil : 2 Table spoons.
Curry leaves : 2 Table spoons.( cut into small pieces).
Jeera : 1 Tea spoon.
Red chilly powder: 1/2 Tea spoons.
Vanghi baat  powder: 2 Tea spoons.
Salt : to taste.
Mustard seeds : 1/2 Tea spoon.
Urd daal: 1/2 Tea spoon.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).
Wash cauli flower nicely and dip in warm water for 10 minutes. ( Add 2 tea spoons of salt to the warm water).   Wash again in plain water nicely and then cut into small pieces. Cut coriander leaves and curry leaves and keep it aside.
Now Keep water for boiling in a big pan and add cut cauliflowers and cook it for 5 to 8 minutes..
Keep a pan on the fire and put oil and heat. Put little mustard seeds and urd daal.  Let it spurt. Add jeera , curry leaves and roast for 1 minute. Add boiled cauliflower and fry nicely. Now add turmeric powder, chilly powder , Vanghibaat powder and salt. Keep a low flame and fry all together for 2 minutes. Now add coriander leaves and coconut to the cauliflower mixture and stir slowly. Put off the gas and remove the curry to a serving bowl. Serve Hot Cauliflower Dry curry with chapati or Hot Rice with a spoonful of ghee on the top of the rice.
Note : Use required water only. Cook cauliflower till its tender. Can use Garam Masala instead of Vanghibaath powder.  To prepare vanghi baath powder, dry roast 2 spoons of  coriander seeds,  1 spoon of   urd daal, 1 spoon of channa daal, 3 to 4 cloves,  a small piece of cineman and 4 to 6 red chillies. Dry roast  each spice separately and dry grind them together when its cool. Adding coconut is an optional to the powder. ( The powder should not be kept outside if you use coconut, since it gets spoiled within days). Can also use kopra( dry coconut) .
2 : serves.
   

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