Saturday 31 August 2013

Arakkeerai Masiyal / Amaranth Leaves



Ingredients

10 – Garlic cloves
1 Big Sized Onion (finely chopped)
6 – 7 Green Chilies
2 Medium Sized Tomatoes (Roughly chopped)
2 Bunches of Green Amaranth Leaves (Arakkeerai)
5 – 6 Tbsp grated Coconut
½ tsp Mustard Seed and Urad Dal (Each)
½ Tbsp Finely Chopped Shallots
2 tsp oil (any Cooking Oil)
Salt to taste


Method


1.  Take Pressure cooker put garlic clover, onion, green chilies, tomatoes and the Green Amaranth Leaves.



2.  Now add ½ Cup of water and close it with the lid.  Wait for a whistle and switch off the gas just before 2nd whistle. (Leave it for 15 Minutes and allow the pressure to drop naturally.)

 




3.  Open the Cooker and mash the leaves with wooden masher and keep it aside.
  


4.  Heat a wok with oil, add Mustard seeds and Urad dal, when it starts splutter, add finely chopped shallots. Fry till it turns in golden color.

5.  Now immediately add mashed Amaranth Leaves and stir properly. (On low flame)





6.  Add salt to taste, mix well.  And then add grated coconut, mix well. (Cook it for 2 – 3 minutes on low flame)




7.  Serve with Sambhar Sadam / Chappati / Phulka.





Note:
The consistency of this curry / Masiyal is semi liquid.


Thanks and Regards,

Latha



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Tuesday 20 August 2013

Rakhi / Rakshabandhan Recipes

9 Tempting recipes for Rakshabandhan













Thanks and Regards,
Latha

More recipes on Latha's Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J


Saturday 17 August 2013

Soft Idli / Idli



INGREDIENTS
1 cup Idli / Dosa Batter
Laddle
Idli Cooker / kadali / pressure cooker/ steamer
Muslin cloth

METHOD



You can make it in Idli cooker/Kadai /steamer / pressure cooker without weight for steaming.

1.  Take an idli pot and put some water with one slice of lemon or small piece of tamarind and bring the water to boil, then put the damp muslin on the idli plate or mould; now pour the batter with the help of big spoon.
2.  Place the filled idli plate in the cooker and cover it with lid and leave it 10 – 12 minutes. Insert a tooth pick to check the idlis, if it comes out clean then idlis are done, else need to cook few more minute.
3.  Sprinkle some water and separate the cloth from the idlis.


4.  Serve this hot idlis with tomato chutney or coconut chutney or sambar or else with idli podi and gingerly oil.



Thanks and Regards,
Latha

More recipes on Latha's Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Tuesday 6 August 2013

Baingan Bhaat Masala Powder / Kathirikai Saadam Podi / Vangi Bhaat Masala Powder




Ingredients

500 grams Coriander Seeds
12 Tablespoons Channa Dal
12 Tablespoons Urad Dal
10 – 15 Red chilies (varies depending on the spiciness of the chilies)
1” stick of Cinnamon
2 – 3 Cloves
125 grams Grated Dry Coconut
Salt to taste

Method


1.  Take a pan, dry roast the Coriander Seeds, Channa Dal, Urad Dal, Red Chilies and the Grated Coconut.

2.  Now assemble all the ingredients in a grinder (all the ingredients mentioned above) and make a fine powder.

3.  Store it in air tight container.



Very soon will come with Vangi Bhaat recepie..........


Thanks and Regards,
 Latha

More recipes on Latha's Kitchen

Copyright © 2012 Latha's Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail.  And show your love to my Facebook Page if you like the content here :-)




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