Kitchen and Home Making

Join with us in the EFM - MUTTON SERIES and for more details about the event, click  HERE ! Ingredients: Grated Coconut - 4  tbsp Cumin Seeds - ½ tsp Green Chillies - 3 Curd - 1/4 cup (beat well) Potato - 1 Brinjal - 1 Carrot - 1 Beans - 6 Drumstick - 1 Raw banana - 1/2 Curry Leaves -  few Salt - to taste Coconut Oil- 3 tsp   Cooking Instructions: Grind coconut, chilly and cumin seeds to a smooth paste and keep it aside. Cut all the vegetables lengthwise for about 1 inch. Its not necessary that you should use the vegetables specified here. The choice of vegetable is entirely yours. Add all the vegetables and 1/4 cup of water in a pressure cooker and cook for about 2 whistles in high flame. Now add the grinded paste and salt to it and cook in simmer flame until water in the dish evaporates. Add curd to it now and let it cook for few minutes and switch off the flame. Heat oil in a pan and saute it with curry leaves and add it in the cooked d...

Ingredients: Boiled Eggs - 4 (cut into halves) Onion – 2 (finely chopped) Tomato – 3 (finely chopped) Garlic Pods - 6 Coriander Powder – ¼ tsp Chilly Powder – ¾ tsp Turmeric Powder – ¼ tsp Curry Leaves - few Salt – ½ tsp Cooking Oil Service For: 2 People Cooking Time: 10 minutes Cooking Instructions: Heat oil in a pan and add onion, tomato and garlic pods and stir fry it until all the items is mashed well and the oil separates from the dish. Now add all the other remaining ingredients and fry it well. Add required amount of water to it and bring it to a little thick consistency. Now add egg slices to it and stir fry it until the gravy coats well on the egg slices. Side Dish: It goes well with hot rice, lemon rice, and chapatis

Ingredients: Mushroom – 200gms Onion – 1(finely chopped) Medium size Tomatoes – 2 (finely chopped) Ginger Garlic Paste – 1 tbsp Coriander Powder – 1 tbsp Chilly Powder – ½ tbsp Pepper Powder – 2 tbsp Cloves – 4 Cardamom – 4 Aniseeds – 1 or 2 tbsp Bay Leaf – 2 Cinnamon - 2 Salt – to taste Cooking Oil Cooking Instructions: Wash and clean the mushroom and cut it into cubes and keep it aside. Heat a tbsp of oil in a pan and add onions and tomatoes and sauté it well. Let this mixture cool a while and then grind it to a smooth paste. Heat 4 tbsp of oil in a pan and sauté it with cloves, cinnamon, aniseeds, bay leaves and cardamom. Add grind paste and ginger garlic paste to it and stir fry until the raw smell leaves off. Now add turmeric powder, coriander powder, chilli powder and pepper powder and stir fry it well. Now add the mushroom pieces to it with required amount of water and salt and close the pan with a lid. Let it cook until the mushroom is well cooked. Open the lid of the pan after...

Poori Ingredients: Wheat Flour – 4 cups Water – 2 cups or as required Salt – to taste Sugar – 1 tbsp Semolina / Rawai – 4 tbsp Cooking oil Cooking Instructions: Mix all the ingredients together except cooking oil and knead well to get soft dough. Do not add more water to the dough to make it too soft since poori will soak more water while cooking. So it is good if dough is little hard. Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris. Spread all the rolled out pooris in a cloth or a large plate and do not stack one above the other since it will stick to each other. Heat oil in a deep pan. The oil should be of perfect temperature to get perfect pooris. The oil should be one stage before the oil starts to smoke. Slide a poori dough slowly in hot oil. If the poori rises immediately, then the oil is in right temperature to cook. Press ...

Ingredients: Eggplant – 5 (cut it into cubes) Drumstick – 2 ( cut it to 2” pieces) Tamarind – small gooseberry size (soak it in water and extract the juice) Chilli Powder – ½ tsp Turmeric Powder – ¼ tsp Asafoetodia – ¼ tsp Mustard Seeds – ¼ tsp Curry Leaves - few Salt – to taste Cooking Oil – 1 tbsp Cooking Instructions: Heat oil in a deep pan and saute it with mustard seeds and curry leaves. Add chopped eggplant and drumstick and fry it well without adding water. Now add chilli powder, turmeric powder and asafoetodia and salt to it and stir fry it. Add tamarind water to it and keep on stirring and close the lid for a while. Stir it well in regular intervals so that vegetables should not stick to the vessel. Keep cooking it until the water in the dish is completely absorbed by the dish. Side Dish: Serve it with hot rice and chapatis. Sangeeth of Let us all cook hosted Eat Healthy - Protein Rich Contest a month back and now she has announced the "winners of the contest" . A...

I have heard about sorakkai but haven't tried even once. Its the first time am trying a recipe with sorakkai and it comes out great! I loved it and its my entry for "Vegetable of the Week - Bottle Gourd" hosted by " Creative Pooja ". Ingredients: Sorakkai – 1 Onion – 1 (finely chopped) Tomato – 1 (finely chopped) Green Chillies – 2 (finely chopped) Coriander Powder – 2 tbsp Red Chilly Powder – ½ tbsp Turmeric Powder – ½ tsp Coconut Paste – 1 tbsp Garlic – 6 pods (finely chopped) Mustard Seeds – 1 tsp Broken Black Gram – 1 tsp Curry Leaves – few Salt – to taste Cooking Oil Cooking Instructions: Wash the bottle gourd and peel off the skin and cut it vertically. Remove all the seeds from the ridge gourd. Cut it into small cubes. Heat oil in a pressure cooker and saute it with mustard seeds, broken black gram and curry leaves. Add onion, tomatoes, green chillies and Garlic pods to it and stir fry until the tomatoes are mashed well. Add coriander powder, chilly powd...

I had this recipe with recipe and chapatis in most of the hotels and love it much. But i do not know how to cook it and was searching for it. One day when i was reading a book, i saw this recipe and tried out in my kitchen since its very new for me. But unbelievable! this is the dish for which i was longing for. OMG! i got it at last! Ingredients: Cabbage – ½ cup (chop it to small pieces) Broken Peeled Green Gram – ¼ cup Onion – 1 (finely chopped) Tomato – 1 (finely chopped) Green Chilly – 3 (cut it lengthwise) Grated Coconut – ¼ cup Cumin Seeds – 1 tsp Aniseed – ¼ tsp Chilly Powder – ½ tsp Turmeric Powder – ¼ tsp Salt – to taste Cooking Oil Cooking Instructions: Grind grated coconut, cumin seeds and aniseeds together to a fine paste by adding enough water. Add peeled green gram and turmeric power in a cooker and let it cook for 4 whistles. Open the cooker and add cabbage and cook for 3 more whistles or until the cabbage and dhal is well cooked and mashed. Heat oil in a pan and add on...

Ingredients: Cauliflower – 1 Rice Flour – ½ cup Corn Flour – 4 tbsp Red Chilly Powder – 4 tbsp (add accordingly) Food Color (red) – 2 pinches Salt – to taste Curry Leaves - few Cooking Oil Cooking Instructions: Clean the cauliflower and cut into small florets. Take a cup of boiling water and add cauliflower florets to it for 5 minutes. Drain the excess water and wrap the florets in kitchen towel so that no water should be in the florets. Take a bowl and mix rice flour, corn flour, red chilly powder, red color and salt with enough amount of water. The batter should be little thick so that the batter sticks on the florets well. Heat oil in a deep pan. Dip the cauliflower florets one by one in the batter and deep fry it in the oil. Cook the florets in simmer flame. Once it is well cooked, remove it from oil and drain excess oil in tissue papers. Heat a tbsp of oil and saute it with curry leaves. Add this leaves to the fried cauliflower. Side Dish: Tastes best when served with sambar ric...

Ingredients: Kothavarangai / Cluster Beans – ¼ Kg (chop into small pieces) Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Green Chilly - 3 (finely chopped) Kolambu Podi – 2 to 2 ½ tbsp Tamarind Juice – 5 tbsp Mustard Seeds – 1 tsp Turmeric Powder – 1 tsp Asafoetida – ½ tsp Garlic Pods – 4 (finely chopped) Curry Leaves –few Salt – to taste Cooking Oil Cooking Time: 10 minutes Service For: 3 People Cooking Instructions: Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, chilly, garlic and curry leaves, tamarind water and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add cluster beans, kolambu podi, turmeric powder and asafoetida to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (depends upon the efficiency of the cooker) or until beans is cooked well. Open the lid of the cooker after pressure is releas...

Soya beans are available with skin or without skin. If you get soya beans with skin, peel off the skin and take the beans alone to cook. Soya beans has 40% proteins in it. Its my entry to Eat Healthy - Protein Rich Contest by Sangeeth Ingredients: Soya Beans – ¼ kg Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 2 to 2 ½ tbsp Mustard Seeds – 1 tsp Turmeric Powder – 1 tsp Asafoetida – ½ tsp Garlic Pods – 4 (finely chopped) Curry Leaves –few Salt – to taste Cooking Oil Cooking Time: 10 minutes Service For: 3 People Cooking Instructions: Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, garlic and curry leaves and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add soya beans, kolambu podi, turmeric powder and asafoetida to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (depends upon the...

Fresh Green Beans is available with skin or without skin. If you get beans with skin, peel off the skin and take the beans alone to cook. Especially children will like this dish more. It tastes great with rice. Ingredients: Mochai Payaru – 150 gms Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 2 ½ tbsp Mustard Seeds – 1 tsp Turmeric Powder – 1 tsp Asafoetida – ½ tsp Garlic Pods – 4 (finely chopped) Green Chilly - 3 (finely chopped) Curry Leaves –few Salt – to taste Cooking Oil Cooking Time: 10 minutes Service For: 3 People Cooking Instructions: Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, garlic, and green chilly and curry leaves and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add mochai payaru, kolambu podi, turmeric powder and asafoetida to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook fo...

Ingredients: Sigappu MookuKadalai – ¼ kg (soak it overnight) Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 4 tbsp Mustard Seeds – 1 tsp Turmeric Powder – 1 tsp Asafoetida – ½ tsp Garlic Pods – 4 (finely chopped) Curry Leaves –few Salt – to taste Cooking Oil Cooking Time : 10 minutes Service For : 3 People Cooking Instructions: Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes,garlic and curry leaves and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add kondaikadalai, kolambu podi, turmeric powder and asafoetida to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 6 whistles (depends upon the efficiency of the cooker) or until kondaikadalai is cooked well. Open the lid of the cooker after pressure is released and let it to boil until the water in it is completely evaporated. Side Dish: Rice Tips : ...

Butter beans is available with skin or without skin. If you get butter beans with skin, peel off the skin and take the beans alone to cook. Butter beans is very famous in my home town Madurai and in Chennai. Especially children will like this dish more. Ingredients: Butter Beans – ¼ kg Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 3 tbsp Mustard Seeds – 1 tsp Turmeric Powder – 1 tsp Asafoetida – ½ tsp Garlic Pods – 4 (finely chopped) Curry Leaves –few Salt – to taste Cooking Oil Cooking Time : 10 minutes Service For : 3 People Cooking Instructions: Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes,garlic and curry leaves and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add butter beans, kolambu podi, turmeric powder and asafoetida to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (de...

Ingredients: Brinjal – 6 Tamarind – gooseberry size (soak it in water and extract juice) Grated Coconut – 12 tbsp Peanuts – 3 tbsp Coriander Seeds – 1 tbsp Cumin Seeds – 1 tsp Mustard Seeds – 1 tsp Black Pepper – 1 tsp Sesame Seeds – 1 tsp Broken Black Gram – 1 tsp Bengal Gram – 1 tbsp Dry Red Chilly – 8 Curry Leaves – few Asafoetodia – 1 tsp Salt – to taste Cooking Oil Cooking Instructions: Fry peanuts and sesame in a pan without adding oil. Heat a tbsp of oil in a pan and add coriander seeds, cumin seeds, broken black gram, bengal gram, pepper and red chillies and asafoetodia for a while. Grind coarsely all these along with coconut by adding little amount of water. Slit all the brinjals into four keeping the bottom intact. Stuff all the brinjals with the grinded powder. Heat oil in a pan and sauté it with mustard seeds. Add curry leaves to it. Now add stuffed brinjals and tamarind water to it. Keep the pan closed for a while until the brinjals become soft and well fried and thickene...

Ingredients: Potato - 300 gms Onion - 1 (finely chopped) Ginger Garlic Paste – 1 tbsp Tamarind Juice – 10 tbsp Coriander Powder – 3 tbsp Red Chilly Powder – 2 tbsp Turmeric Powder – 1 tsp Curry Leaves – few Aniseed – 2 tsp Salt – to taste Cooking Oil – 5 tbsp Service For: 3 People Cooking Time: 15 minutes Cooking Instructions: Cut the potatoes into two halves and put it in the pressure cooker with required water and cook it for 4 or 5 whistles in high flame. Peel off the skin of potatoes and cut it into cubes. Heat oil in a pan and add aniseeds, onion and curry leaves and ginger garlic paste and fry for a while until it raw smell leaves off. Add turmeric powder, coriander powder, chilly powder and tamarind juice for a while. Do not add water. Just sprinkle a little water if you need. Add the cooked potatoes now to this and stir fry it without adding water until the masala coats well on the dish.

Ingredients: Fresh Green Peas / Pachai Pattani – ¼ kg Kolambu Powder – 1 tbsp Turmeric Powder – 1 tsp Asafoetodia – 1 tsp Small Tomatoes – 2 (finely chopped) Onion – 1 (finely chopped) Green chilly – 2 (finely chopped) Curry Leaves – few Mustard Seeds – 1 tsp Salt – to taste Cooking Oil Service For: 2 People Cooking Time: 10 minutes Cooking Instructions: Heat oil in a pressure cooker and add mustard seeds to it and let it to splutter. Add onions to it and let it to turn golden brown and now add tomatoes, green chilly and curry leaves to it and let it cook well. Now add Kolambu powder, turmeric powder and asafoetodia and stir it well. Add green peas and required salt to it and close the lid of the cooker. Let it cook until the peas is cooked or wait for 2 whistles in a high flame in the stove. Serve this curry with chapatis and hot rice.