Mixed Vegetable Curry (Kaligayi):
This is a very easy and authentic recipe cooked by many of the devotees particularly on Third Monday of Karthika Masam .Try this recipe with rice .You can make it a dry or wet curry according to your taste
Ingredients:
Potato 1 large
Beans French/Long 5
Cauliflower Florets some
Tomato 1 medium
Carrots 1 medium
Yam 1/2piece
Baby corn 6
Green chilies 2
Curry Leaves 10
Cilantro chopped
Colacasia 2
Salt for taste
Red chili powder for taste
Drum sticks 1 medium stick
Bottle Gourd 1/8 cup cubed pieces
Snow beans 1/8 cup sliced
Cooking Time:
Preparing Time: 15 minutes
Cooking Time : 25 minutes
Method :
Step 1: Chop all the taken vegetables into cubes . Now take a deep skillet add sufficient amount of water and bring the vegetables to boil or until they become tender
Step 2: When the vegetables become tender add salt,red chili powder for taste
Step 3: Now finally garnish with chopped cilantro
Cucumber Yogurt Chutney:
This is a different dish with its own flavor,taste best with rice and rotis .Keep in mind to prepare this at least two hours before dinner as it takes time to acquire the taste
Ingredients:
Cucumbers 1 large
Green chilies 5
Cilantro 1/4 cup
Ginger a small piece
Mustard seeds 1 teaspoon
Cumin Seeds 1/2 teaspoon
Lemon juice few drops
Curd/Yogurt 2 tablespoons
Turmeric a pinch
For Tempering:
Oil 1 tea spoon
Hing a pinch
Black Gram 1 teaspoon
Curry leaves 10
Red chili flakes 1/2 teaspoon
Mustard seeds few
Cooking Time:
Preparing Time: 5 minutes
Cooking Time : 5 minutes
Method:
Step 1: Peel the cucumber and chop half into small cubes and take out the seeds
Step 2: Now take turmeric, green chilies, ginger,cilantro ,mustard seeds,cumin seeds into a blending jar and blend into a smooth paste
Step 3: Heat taken oil add the tempering when it sputters add the blended paste and fry for a minute or two until it gives away the raw taste
Step 4: Now take the remaining half of the cucumber which is not diced into a blending jar along with seeds,add taken curd and blend into a smooth paste
Step 5: Add the blended cucumber and yogurt paste to the cubed pieces.Add salt and lemon juice to the chutney
Step 6: Add the fried and cooled paste to the chutney
Step 7: You can prepare the same with Bottle Gourd also,only thing is that after dicing the bottle gourd you need to boil the pieces and set them aside to cool
Step 8: After the paste made from cumin seeds,mustard seeds,green chilies,cilantro and ginger is fried add the boiled bottle gourd and cook for a minute ,after cooking add the mixture to yogurt and mix well .You can use some lime juice for sourness .You should let the dish soak for at least an hour before eating to acquire the taste.
Sweet Pongal:
This is a easy and tasty dish .As many devotees cook white colored dishes today try this dish
Ingredients:
Rice 1/2 cup
Moong dal 1/4 cup
Cashews
Raisins
Ghee 4 tablespoons
Cardamon Powder a pinch
Sugar 1 cup
Milk 1 cup
Coconut pieces
Cooking Time:
Preparing Time: 15 minutes
Cooking Time : 20 Minutes
Method:
Step 1:Take a skillet and dry roast the dal until turns light brown in color .keep it aside,take rice and do the same thing
Step 2: Now add about 3 cups of water and 1 cup of milk to the taken quantity and cook the mixture covering the lid or using a pressure cooker
Step 3:When the rice and dal are almost done add taken sugar and mix it well and cook it until done
Step 4: Now take 1 spoon of ghee ,fry cashews,raisins,coconut pieces
Step 5: Add the remaining ghee and cardamon powder to the cooked pongal and garnish with fried cashews and raisins.Serve either hot or cold .You can sprinkle saffron strands also.
This is a very easy and authentic recipe cooked by many of the devotees particularly on Third Monday of Karthika Masam .Try this recipe with rice .You can make it a dry or wet curry according to your taste
Ingredients:
Potato 1 large
Beans French/Long 5
Cauliflower Florets some
Tomato 1 medium
Carrots 1 medium
Yam 1/2piece
Baby corn 6
Green chilies 2
Curry Leaves 10
Cilantro chopped
Colacasia 2
Salt for taste
Red chili powder for taste
Drum sticks 1 medium stick
Bottle Gourd 1/8 cup cubed pieces
Snow beans 1/8 cup sliced
Cooking Time:
Preparing Time: 15 minutes
Cooking Time : 25 minutes
Method :
Step 1: Chop all the taken vegetables into cubes . Now take a deep skillet add sufficient amount of water and bring the vegetables to boil or until they become tender
Step 2: When the vegetables become tender add salt,red chili powder for taste
Step 3: Now finally garnish with chopped cilantro
Cucumber Yogurt Chutney:
This is a different dish with its own flavor,taste best with rice and rotis .Keep in mind to prepare this at least two hours before dinner as it takes time to acquire the taste
Ingredients:
Cucumbers 1 large
Green chilies 5
Cilantro 1/4 cup
Ginger a small piece
Mustard seeds 1 teaspoon
Cumin Seeds 1/2 teaspoon
Lemon juice few drops
Curd/Yogurt 2 tablespoons
Turmeric a pinch
For Tempering:
Oil 1 tea spoon
Hing a pinch
Black Gram 1 teaspoon
Curry leaves 10
Red chili flakes 1/2 teaspoon
Mustard seeds few
Cooking Time:
Preparing Time: 5 minutes
Cooking Time : 5 minutes
Method:
Step 1: Peel the cucumber and chop half into small cubes and take out the seeds
Step 2: Now take turmeric, green chilies, ginger,cilantro ,mustard seeds,cumin seeds into a blending jar and blend into a smooth paste
Step 3: Heat taken oil add the tempering when it sputters add the blended paste and fry for a minute or two until it gives away the raw taste
Step 4: Now take the remaining half of the cucumber which is not diced into a blending jar along with seeds,add taken curd and blend into a smooth paste
Step 5: Add the blended cucumber and yogurt paste to the cubed pieces.Add salt and lemon juice to the chutney
Step 6: Add the fried and cooled paste to the chutney
Step 7: You can prepare the same with Bottle Gourd also,only thing is that after dicing the bottle gourd you need to boil the pieces and set them aside to cool
Step 8: After the paste made from cumin seeds,mustard seeds,green chilies,cilantro and ginger is fried add the boiled bottle gourd and cook for a minute ,after cooking add the mixture to yogurt and mix well .You can use some lime juice for sourness .You should let the dish soak for at least an hour before eating to acquire the taste.
This is a easy and tasty dish .As many devotees cook white colored dishes today try this dish
Ingredients:
Rice 1/2 cup
Moong dal 1/4 cup
Cashews
Raisins
Ghee 4 tablespoons
Cardamon Powder a pinch
Sugar 1 cup
Milk 1 cup
Coconut pieces
Cooking Time:
Preparing Time: 15 minutes
Cooking Time : 20 Minutes
Method:
Step 1:Take a skillet and dry roast the dal until turns light brown in color .keep it aside,take rice and do the same thing
Step 2: Now add about 3 cups of water and 1 cup of milk to the taken quantity and cook the mixture covering the lid or using a pressure cooker
Step 3:When the rice and dal are almost done add taken sugar and mix it well and cook it until done
Step 4: Now take 1 spoon of ghee ,fry cashews,raisins,coconut pieces
Step 5: Add the remaining ghee and cardamon powder to the cooked pongal and garnish with fried cashews and raisins.Serve either hot or cold .You can sprinkle saffron strands also.
No comments:
Post a Comment