Vendhaya Kanchi

Vendhaya Kanchi is a tasty and nutritious dish. It’s very good for health. As per my mom statement, it helps to reduce the body heat.                                        

 This goes very well with any fry, Thuvaiyal, Papad and pickles…

Ingredients

Rice – 1 cup

Moong Dal – ½ cup

Fenugreek Seeds – 3 tsp

Peeled Garlic – 1 cup

Coconut Milk – 1 cup

Salt to taste

Method

Soak moong dal and rice for at least 30 min with 5 cups of water.

In a pressure cooker, add rice and dal, salt, garlic, fenugreek Seeds and cook 5 to 6 whistles come out or till it becomes mushy.

Once it down switches off the flame. Then mash it well.

Add coconut milk and mix well. 

Then serve hot and serve with lemon pickle.

Baked Gobi Manchurian Wheat Spaghetti

It’s a great dish for who loves Italian dishes. It’s similar to pasta. But we have added some spices on it. So it will be definitely your lip smacking dish. We love baked dishes. So enjoy with this yummy dish. I have already posted gobi Manchurian recipe in my earlier post. If you wish you can add into before baking in it.  

Ingredients

Wheat Spaghetti – 1 pack

Sliced Onions – 4

Sliced Chilli – 3

Sliced Carrots – 1 cup

Chopped Broccoli – 1 cup

Pasta Sauce as required

Lemon and Pepper Salt – a pinch

Onion Powder – 2 tsp

Crushed Pepper – 2 tsp

Grated Cheese – 2 cup

Salt to taste

Olive Oil – 2 tsp

Sliced Tomato – 3

Garlic Powder – 1 tsp

Italian Seasoning – 1 tsp

Chopped Coriander Leaves – ½ cup

For Top Layer

Sliced Tomato – 3

Sliced Bell Pepper – 3

Grated cheese – ½ cup

Chopped Basil Leaves – 5 tsp

Chopped Coriander Leaves – ½ cup

Gobi Manchurian - 2 cup

Ranch as required

Tomato Ketchup as required

Method

In a big vessel bring water to boil. Add a tsp of olive oil and spaghetti to cook it for 5 min. Once it done let it be for another 10 min. Then strain the excess water.

In a pan, heat oil. Add slices of onion and saute well. Then add sliced chilli, carrots, broccoli, and onion powder, salt. Then mix well.

Add pasta sauce, crushed pepper and garlic powder.

Preheat micro oven for 375 deg F. Take a micro oven tray and sprinkle some oil.

In bottom spread some grated cheese and apply some layer of spaghetti and apply cheese and vice versa.

Then apply the top layer and bake it for 45 min and let it be for 20 min. Then serve yummy baked Spaghetti.

Okra Fry

This is a simple way to prepare okra. It’s very easy to prepare for bachelor and working ladies. This is also good source of Calcium and Potassium.

Ingredients

Chopped Okra – 2 cups

Chopped Onion – 1 cup

Chopped Ginger – 1 tsp

Peeled Garlic – 10 cloves

Grated Coconut – 3 tsp

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Cumin Seeds – ¼ tsp

Hing – a pinch

Curry Leaves – few

Dry Red Chilli – 4

Method

Wash and chop the okra into half finger sized pieces. Then keep aside.

In a pan, heat oil and add the tempering items one by one and saute it for few sec.

Then add the chopped onions and saute it till this get slight brown in color.

Add the chopped ginger and garlic and saute it well. Then add the okra pieces with required salt.

Let it be for another 5 minutes and add the grated coconut, then mix well.

Switch off the flame. Let it be for another 2 min. Then Serve with roti or steamed white rice.

Kothimbir Vadi

It is one of the famous snacks in Maharashtra. Recently I didn’t prepare any snacks in my kitchen. So I searched through internet and found this wonderful recipe.

You can make this snack in different method. After greasing it you can either steam or bake it. And make into small pieces then fry in oil.

Serve this crunchy, spicy vadi with tomato ketchup, green chutney or ranch.

Ingredients

Finely Chopped Coriander Leaves – a bunch

Crushed Garlic – 5 pods

Crushed Ginger – 1 piece

Crushed Green Chilli – 10

Salt to taste

Roasted Peanut Powder – 3 tsp

Hing – ¼ tsp

Turmeric Powder – 1 tsp

Garam Masala – 1 tsp

Lemon Juice – 1 tsp

Cumin Powder – ½ tsp

Oil as required

(To Batter)

Gram Flour – 1 cup

Rice Flour -1 tsp

Bhajani – ¼ cup

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Ajwain – ¼ tsp

Method

In a bowl add the ingredients which are under “to batter” with enough water and mix well. Make sure it should not have any lumps.

 In a pan, heat oil. Add the tempering ingredients one by one. And add crushed garlic, ginger and chillies. Then mix well.

Add turmeric Powder, garam masala, hing and keep stirring it.

Then add besan batter and keep stirring it continuously. Add salt, Chopped coriander leaves, lemon juice and roasted peanut powder. And mix well.

Once we get thick consistency then switch off the flame.

Grease a plate then add the sauteed besan mix. Spread evenly and let it be for 45 to 55 min.

Then cut into pieces. Heat oil in a pan, add these pieces and fry well.

Serve with tomato ketchup or ranch.

Spicy Eggplant Masala

This is yummy and spicy eggplant masala. I have prepared own masala to make this delicious dish.

 This goes very well with any briyani, fried rice, ghee rice, steamed white rice, idli and dosa…

Ingredients:

Eggplant – 8 (medium Sized)

Tamarind Water – 1 cup

Turmeric Powder – ½ tsp

Salt to taste

Chopped Ginger – 1 tsp

Peeled Garlic – ½ cup

Chopped Onions – 1 cup

Chopped Tomato – 1

Chopped Coriander Leaves – few

For roast & Grind

Dry Red Chilli – 3

Cumin Seeds – 1 tsp

Peppercorn – ½ tsp

Fennel Seeds – ¼ tsp

Fenugreek Seeds – ¼ tsp

Bengal Gram/Channa Dal – 3 tsp

Dry Coconut – ½ cup

Oil – 3 tsp

To Temper

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Curry Leaves - few

Method

In a pan, heat oil. Add the ingredients one by one which are under “roast and grind “then sauté it for few min. Once it done switch off the flame. Let it cool completely then grind it as powder and keep aside.

By mean time, Wash the eggplants. And just make 4 slices of each, no need to cut fully. In a kadai, add tamarind water, salt and turmeric powder and eggplant then cook it well for 10 to 12 min.

In a pan, heat oil. Add chopped onions, garlic and chopped ginger and saute it well.

Once it turned the color into slight brown, add chopped tomatoes and cook until mashed well.

Then add the ground masala with little water and mix well.

Now add the cooked eggplants and mix well. Make sure the spices should mix with eggplants.

Once it get thicken, then add chopped coriander leaves and switch off the flame.

In a pan, heat oil and add the tempering ingredients and saute it for few sec. Then transfer into eggplant masala.

Yummy and Spicy Eggplant Masala is ready to serve!

Kuttanadan Fish Curry

Kuttanadan Fish Curry is a tasty, spicy dish and very famous in Kerala. This goes very well with steamed white rice, idli, dosa…

                                              

Ingredients

Fish Fillets – 10

Chopped Onions – 10 (Small)

Chopped Garlic Pods – 10

Chopped Ginger – 1 inch

Sliced Chilli – 3

Curry Leaves – few

Fenugreek Seeds – 1 tsp

Turmeric Powder – ½ tsp

Coriander Powder– 2 tsp

Red Chilli Powder – 2 tsp

Tamarind (Kodumpuli) – lemon sized ball (Soaked in hot water)

Coconut Oil – 5 tsp
Salt to taste

Chopped Coriander Leaves – few

Chopped Tomato -1

Method

In a pan, heat oil. Add mustard seeds and fenugreek seeds then sauté it for few sec.

Then add curry Leaves, onion, garlic, and ginger and green chilli and sauté it for few min.

Then add chilli powder, coriander powder, turmeric powder with little water.

Then add soaked tamarind water and mix well.

You have to add enough water and let it boil well.

Once it done, then add fish fillets and keep it for another 5 to 10 min.

Then add the chopped coriander leaves and switch off the flame.

Garnidh with curry leavesand have it steamed white rice.