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Showing posts from July, 2011

Egg Noodles with Chicken Manchuria

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Today is the last day of Blogging Marathon and am here with a Indo Chinese dish, Chicken manchurian with Egg noodles. This is one of my husband's favorite food. Its been a while I made this dish at home and we love this combo. Here' s the recipe for you all..........
We need:

Whole grain noodles/ spaghetti 1 packet Shallots 3 Carrot chopped 1/2 cup Bell pepper 1 ( any color) Soy sauce 4 sps Chilli sauce 2sps Sprouts 1 cup Salt to taste Oil 2sps Eggs 2 green onions/ spring onions 1 cup

For Chicken Manchuria:

Chicken Nuggets 10 Soy sauce 3sps chopped ginger and garlic 1 1/2 sp Chilli sauce 2 sps Oil 2sps vinegar 1sp Corn flour 1sp Tomato sauce 2sps


Method:


Boil 10 cups of water adding little oil and salt to it. Once the water is boiling add noodles and cook for 10mits or till soft. Heat wok and add oil. Now Beat eggs and scramble the eggs. Add chopped shallots, carrots, bell pepper and saute for few minutes. Now add soy sauce, chilli sauce and salt to taste. Add very little salt as soy sauce contains some…

Pongal with Sambar and Coconut Chutney

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We need:


Rice 2 cups Moong dal 1 cup Black pepper 15 Mustard seeds 1/2 sp Cumin seeds 1/4 sp Cashew 10 Green chillies 5 Ghee 4sps Salt to taste Haldi 1/4 sp


Method:


Heat presser cooker and add ghee to it. Once the ghee is heated add cashew and Roast till golden brown. Remove and keep aside. In the same ghee add cumin and mustard seeds. Add whole black pepper and green chillies. Saute for a minute and add washed moong dal and rice. Add salt and haldi. Mix well and fry for 2 minutes and add 7 cups of water. Presser cook till 3 whistle. Remove and garnish with roasted cashew. Mean while make chutney. I had some left over sambar so using that with the pongal. U can find the sambar recipe here and coconut chutney recipe here. Serve hot pongal with coconut chutney and sambar.

Look here my fellow marathoners are cooking for this event.

Idly Sambar

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We need:

Idly batter Toor dal Tamrind pulp 2sps Jaggery 1sp Green chillies 2 Tomato 1 Sambar onions/ pearl onions 6 Carrot 2 Beans 4 Cauliflower 1 cup Mustard seeds 1/4 sp Cumin 1/4sp Udad dal 1sp red chilli 2 Curry leaves 4 Sambar powder 3sps Salt to taste Chilli powder 1sp Haldi 1/4 sp Oil 3sps Dhaliya 1 cup Coconut powder 1/4 cup


Method:


Make Idlies as u usually make. For making sambar boil presser cook toor dal. Mean while cut all the veggies to bite size pieces and fry them in 1sp oil. Once the dal is cooked mash it and add 3 cups water. Now add all the veggies, tamrind pulp, jaggery, salt, haldi, chilli powder, sambar powder and boil. Onece the sambar becomes little thick switch off flame. Now make a tempering heating 2sps oil in small pan. Add mastard, cumin, red chilli, curry leaves, udad dal . Add this to sambar and keep aside.
To make chutney, mix dhaliya, coconut powder, green chillies 3, salt and little water to make a smooth paste. Make tempering as above and mix it with the chutney.
I have used store b…

Poori with Tomato Curry

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Poori is one of my favorite dish which I make atleast once a month. Usually it is served with Besan and aloo curry or Aloo kurma. But my Husband likes this with Tomato curry which is very simple to make. First I dint like this combo, but after making it for couple of times I too started liking this combo. Its very simple and easy to make. So here is the 4th day combo dish for the Blogging Marathon # 7......
We need:


Wheat flour 2cups Oil for deep frying Water to make a dough Tomatoes 4 Green chillies 3 Curry leaves 4 Onion 1 medium Chana dal 1sp Mustard seeds 1/4 sp Cumin seeds 1/4 sp Red chilli 1 Cilantro chopped 1/4 cup Garlic cloves 3 Salt to taste Haldi 1/4 sp Chilli powder 1 1/2 sp


Method:


First make a dough with wheat flour and water. Keep aside for 10 mits. Meanwhile u can start preparing tomato curry. Heat a pan and 4 sps oil and add mustard seeds, cumin, red chilli, curry leaves and chana dal. Now add chopped onions and slit green chillies. Cook till golden brown and add chopped tomatoes. Now add s…

Sorakaya Pulusu( Bottle Gourd) and Bellam charu

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We Need:


Sorakaya/bottle gourd 1 Onion 1 medium Green chillies 2 Curry leaves 3 Tamrind pulp 4 sps Jaggery / Bellam 2 sps Chilli powder 1sp Salt to taste Haldi 1/4 sp Cilantro chopped 1/4 cup Mustard seeds 1/2 sp Cumin seeds 1/4 sp Chana Dal 1 sp Red chilli 2 Fenugreek seeds 1/4 sp Oil 4 sps


For Bellam Charu:


Bellam/ Jaggery 2sps Tamrind pulp 1sp Water 3 cups Haldi pinch Chilli powder 1sp Mustard seeds 1/4 sp Cumin seeds 1/4 sp Red chilli 1 Udad dal 1sp Curry leaves 3 Oil 2sps Cilantro chopped 1/4 cup


Method:

In a large pan Heat oil and add tempering( mustard, cumin, red chilli, fenugreek seeds, curry leaves, chana dal) Let them change its color to light brown, add chopped onions and slit green chillies. Try till golden brown and add cubed sorakaya pieces/ bottle gourd. Saute for few minutes and add chilli powder, haldi and salt. Mix well and Tamrind pulp, jaggery and 1 cup water. Cook on medium flame till sorakaya pieces become soft. Garnish with chopped cilantro.

For Bellam charu:

In a sauce pan add 3 cups water, hal…

Mysore Bonda

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We need:


Maida 2 cups Sour Yogurt/ butter milk 1 cup Green chillies chopped 3 sps Ginger chopped 1 sp Cilantro chopped 3sps Coconut small pieces 1sp Rice flour 1/4 cup Salt to taste Soda 1/4 sp Jeera/ cumin seeds 1/4 sp Oil for deep frying


For Chutney:


Dhaliya/ putnalu 1 cup Green chillies 4 Coconut powder 1/4 cup Jeera 1/4 sp Mustard seeds 1/4 sp Red chillies 2 Udad dal 1/2 sp Curry leaves 4 Salt to taste


Method:


In a large bowl add maida and chopped ginger, green chillies, cumin, cilantro, coconut , salt and rice flour. Mix well and add butter milk to make a smooth paste. The consistency should not be like dosa batter or like chapati dough, it should be smooth as to take the batter and drop them round in shape with ur hands. If required add little water. Heat oil in large pan for deep frying. Take little batter and drop them into oil. Fry till golden brown. Now to make chutney add dhaliya, green chilli, coconut powder and salt to mixi and grind to smooth paste adding little water. Now make a tempering. In sm…