Monday, May 31, 2010

Capsicum, Peas and Paneer Masala

Was at home today so thought would dish up something vegetarian, this is what i came up with goes well with roti and also can use it as a filling in sandwich.


Paneer: 200 gms (fried in oil)
Capsicum: 200 gms
Peas: 150 gms
Onion: 2 medium ground to paste
Tomatoes: 4 medium sized ground to paste
Oil: 3 tbs
Ginger Garlic paste: 1 1/2 tsp
Garam Masala: 1 tsp
Red chilli powder: 2 tsp
Dhania powder: 2 tsp
Turmeric: 1/2 tsp


Take a kadai and heat oil and add onion paste to it saute for a couple of minutes and then add ginger garlic paste. Once the oil leaves the side add the turmeric , capsicum, peas and saute well.
To this add dhania powder, chilli powder and tomato puree and salt to taste. Now add the fried paneer and cook untill done and then add garm masala and cook untill the oil leaves the sides. Garnish it with coriander. Serve with roti.

Receipe: Pavithra Arcot
Posted by: Pavithra Arcot

Saturday, May 22, 2010

Lamb/Goat Meat balls in Minty Cocunut Gravy - Urundai Khoumbu

This is one of my favorite dishes, and this can be made a head as it tastes very yummy the next day:)

Ground Lamb/Goat      - 1lbs or 1/2 Kg
Onions                         - 2 large
Mint                             - about a cup
Cilantro/Khotmir           - 1 big bunch
Cloves/Lavang              - 4 to 5
Cinnamon stick             - 1 inch
Coconut                         - 1/2 cup
Roasted Channa Dal powder - 1 tblsp
Green Chillies                  - 8 to 9
tumeric powder               - 1 tsp
ginger garlic paste            - 1 tsp
lime/lemon juice               - 2 tsp
Salt            to taste
baeten curd/yogurt           - 2tblsp

To the gound meat add half onion chopped finely, 1/4 cup Mint and cilantro chopped,tumeric,salt, roasted channa dal powder(putnal powder), 2- 3green chillies chopped, Mix and make meat balls about the size of a walnut or key lime
Saute cloves, cinomon, onions,Mint and geen chillies till traslucent in about 3 tsps of oil.
Cool and grind it to a smooth paste.
Grind the cocunut to a smooth paste adding very little water
Now in a pot in some oil saute the paste, add ginger garlic paste
Add salt( remeber there is salt in the meat balls )
Add some water and bring it to a simmer
Add the meat balls to the gravy
Add the beaten curds
Cook it forabout 10 to 12 minutes(till the gravy thickens)
Add the lemon juice and its ready to eat withrice/roti/bread...

Recipe By:Mrs Malathi Ramaswamy
Posted By: Brinda

Saboodana Kichidi

This is a very good dish when u are fasting and want to break the fast, this is what my friend usually makes when somebody is fasting and would like to eat something light in the evening. This also makes a good breakfast dish.

2 cups saboodana
1 cup Ground nuts (dry roasted, peeled and ground coarsley)
3 to 4 green chillies (slit and chopped)
curry leaves few
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
a pinch Hing
2 tbs oil or ghee
coriander to garnish
lime juice (according to taste)


Wash the saboodana and soak for 6 to 8 hrs, (if making it for breakfast can soak overnight), drain the water completely and add the salt to taste and the corasely ground peanuts and keep this aside. Take a wok or kadai and heat oil to this add the musturd , cumin seeds, urad dal, hing, curry leaves, green chillies once done add the saboodan and peanut mixture to it and fry untill cooked well. Garnish with corainder and lime juice.

Tip: If u have the time can add vegetables like potato cubed, grated carrot etc.

Receipe: Sheetal Jayaprakash
Posted by: Pavithra Arcot

Monday, May 10, 2010

Chinta chiguru mamsam / meat in new tramrind leaves

We always have some form of curry or dal with chinta chiguru whenever in season wether it is with mutton or with dry fish but it is yummy and a delicacy in Andhra pradesh. Here is one version of how mom makes it will post the vegitarian version as well when mom makes it, but everybody at home loves the non veg version. Mom has made it with minced mutton but u can use mutton instead.


Chinta chiguru / new tamrind leaves: 200 gms
Mutton / minced meat: 500 gms
Onions : 3 medium sized chopped
Tomatoes : 4 medium sized chopped
green chillies : 3 to 4 slit
ginger garlic paste: 1 1/2 tbs
turmeric: 1/4 tsp
chilli powder : 1tbs
coriander powder : 1tbs
raw mango : 1/2 sliced (this is optional)
Oil: 3 to 4 tbs
cloves: 3
cinnamon: 1/2 inch


Heat oil in a kadai to that add the cloves and cimmamon then add the onions and saute untill translucent, then add the ginger garlic paste and saute. Now add the minced meat turmeric powder, green chillies, red chilli & coriander powder, tomatoes , salt a cup of water and cover and cok for abt 10 to 15 mins or untill half cooked. Once done add the chinta chiguru , mango and another cup of water and cook till done. Serve this with hot rice and rasam.

Recipe: Mrs Malathi Ramaswamy
Posted by : Pavithra Arcot

Saturday, May 8, 2010

Potato & Capsicum fry

Was running out of what to make for lunch to go with drumstick sambhar and thght about this receipe. Goes great with rice as well as roti.


Potato: 1/2 kg (boiled & cubed)
Capcicum: 250 gms (cubed)
Onions : 4 midium sized (sliced)
Green Chillies : 4 to 5 (Slit)
Ginger Garlic paste: 1 tbs
Turmeric : 1/4 tsp
chilli powder : 1/2 tbs
coriander powder: 1/2 tbs
Oil: 4 to 5 tbs
Salt : to taste


Heat oil in a Kadai, to that add the onions and once translucent add the ginger garlic paste and saute untill cooked. To this add the slit green chillies, capcicum (bell peppers) , turmeric and saute for a while, now add the boiled potato, red chilli & coriander powder , salt and fry untill done. Garnish with corainder.

Recipe : Pavithra Arcot
Posted by: Pavithra Arcot

Saturday, May 1, 2010

Stuffed Bhendi/Okra


Bhendi/Okra - 1lbs or 1/2 kg
Besan - 3 tbsps
Aam Chur - 2tsps
Garam Masala - 1/4 tsp
Fennel Seed Powder - 2 tsps
Turmeric - 1/4 tsp
Red Chilli Powder  - 1 tsp
Dhania Powder - 1 tsp
oil - 4 to 5 tbsp
Salt to taste

Cut the Top of the Bhendi/Okra and slit it length wise just so that u can fill the Bhendi/okra.
In a kadai/pot/wok fry the Besan untill u get a nice aroma
Now add the rest of the Masala and fry/roast till u get a nice aroma(about 2 to 3 mins)
Allow the masala to cool, Add salt to the Masala
Fill the Bhendi with the Masala
Heat oil in the kadai add the Bendi and cook/fry till well done
adjust salt to taste.