Wednesday, August 29, 2012

Cauliflower Milagu varuval / Pepper Fry

Cauliflower Milagu varuval / Pepper Fry
Cauliflower pepper fry

Ingredients:

Cauliflower- 1
Onion – 1 (chopped)
Garlic – 1 clove (chopped)
Green chilies – 2
Turmeric powder – ¼ tsp
Chilli powder – ½ tsp
Black pepper powder – 1 tsp
Mustard seeds - ½ tsp
Urad dal – ½ tsp
Chana dal – 1/2
Fennel seeds – ¼ tsp
Cumin seeds – ½ tsp
Oil – 1 tbs
Curry leaves – 4-5
Salt to taste
Cilantro to garnish
Cauliflower Milagu varuval / Pepper Fry

Method:

  • Wash and boil the cauliflower florets. Once it is half done drain it and set aside
  • Heat oil in a pan, crack the mustard seeds, chana dal, urad dal, cumin seeds, fennel seeds and curry leaves.
  • Add onion, garlic and chilli and fry til onion turns transparent.
  • Add turmeric, chili powder, pepper powder and salt and sauté it for a minute.
  • Add cauliflower (sprinkle water if you need)  and stir it until its done.
  • Garnish with cilantro and serve it hot
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Linking to Bon Vivant #9 - Simply Sides



Sunday, August 26, 2012

Daylily

Daylily
Daylily


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      Thursday, August 23, 2012

      South Indian Chicken Gravy Recipe



      South Indian Chicken Gravy recipe
      Chicken Gravy

      Ingredients:

      Chicken - ½ lb
      Yellow Onion – 1 (chopped)
      Tomato – 2 (chopped)
      Coconut milk -1 cup
      Bay leaf – 1
      Cloves – 2
      Cinnamon – 1inch stick
      Cumin seeds- ½ tsp
      Fennel seeds – ½ tsp
      Green chili – 2
      Garlic – 2 cloves (chopped)
      Red chili powder – 11/2 tsp
      Coriander powder – 2 tsp
      Oil – 3 tbs
      Curry leaves – 5-7
      Salt to taste
      Cilantro to garnish
      South Indian Chicken Gravy

      Method:

      • Wash the chicken and cut in to pieces.
      • Grind the coconut by adding 1 cup of water and make a thick milk.
      • Heat the oil in a pan. Add bay leaf, cinnamon, cloves, curry leaves, fennel seed, and cumin seeds and saute it for a minute.
      • Add chopped onion, garlic and chilli and fry until the onion becomes transparent.
      • Add the chopped tomatoes and saute it till it becomes mushy.
      • Add chilli powder, coriander powder, salt and saute it for a minute.
      • Add coconut milk and cook it for 10 minutes.
      • Add the chicken and one cup of water and cook until the chicken is done and oil separates from the gravy.
      • Garnish with cilantro.
      • Serve hot with rice, idli, dosa, chapattis etc.

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      Also Try
      chicken masala recipe
      Spicy Chicken Masala




      Monday, August 20, 2012

      Freebies - Heart labels

      Labels
      Click HERE to download the above labels. Please download to see actual image (google docs is not showing the actual image)


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      Linking to Crafty Tuesday
                       Friendship Friday


      Monday, August 13, 2012

      Free Printable labels

      Labels
      Click HERE to download the above labels


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      Friday, August 10, 2012

      Garam Masala


      Garam Masala
      Garam masala

      Ingredients:

      Cinnamon – 2 small sticks
      Cardamom – 1(use only seeds)
      Cumin – 1tsp
      Cloves - 3
      Coriander seeds – 1tsp
      Black Peppercorns – ½ tsp
      Bayleaf – 1

      Method: 

      • Roast the above ingredients without adding oil in a medium heat until it release the aroma.
      • Take off from the heat and allow it to cool.
      • Grind it to a fine powder.
      • Store it an airtight container.


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      Thursday, August 9, 2012

      Mistake



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      Tuesday, August 7, 2012

      Coconut Rice / Thengai Sadham Recipe

      Coconut Rice recipe / Easy indian recipe
      Coconut Rice with Chicken Masala

      Ingredients: 

      Rice - 2 cups boiled rice
      Grated coconut - 1/4 cup
      Oil - 2 tsp
      Red chili - 3
      Curry leaf - 7 to 10
      Cumin seed - 1/2 tsp
      Mustard seed - 1/2 tsp
      Chana dal - 1 tsp
      Urad dal - 1 tsp
      Roasted peanut - 1/2 cup (optional)
      Asafetida - pinch
      Cilantro to garnish
      Salt to taste

      Method:

      • Heat oil in a pan. Add mustard seeds wait until the seeds crack.
      • Add chana dal, urad dal, cumin, chili and curry leaf and stir fry for a minute.
      • Add asafetida mix it well.
      • Add grated coconut and salt and cook for about a minute.
      • Now add the precooked rice, peanut and mix gently.
      • Garnish with cilantro. Perfect for lunch box.

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      Linking to : Food on Friday
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