Wednesday, May 25, 2011

Cow Peas Curry

                   Been a real loooong time i blogged and now got some quality time that i can use for my favorite hobby :).. Guess what this recipe had been in my wish list for a long time and its now on my blog finally! Peas and dhals are high source of protein which is  vital importance to our health. Tip - People who feel this might cause gastric problem please add extra garlic pods which will take care of those problems.

  1. Black eyed cow Peas - 2 cups
  2. Chilli powder/Sambhar powder - 1 Tsp
  3. Coriander Powder - 3/4 tsp
  4. Onion - 1 (chopped)
  5. Tomatoes - 1 big (chopped)
  6. Garlic pods- 4
  7. Tamarid paste - 1 tsp
  8. Ginger Garlic Paste - 1/2 tsp (optional)
  9. Turmeric powder 
  10. Salt as per taste
  11. Oil

How to make it :

  1. Pre-Soak the cow peas for 4 hours and cook it for 2 whistles. If no time just cook the peas for about 5 whistles or until is cooked well.
  2. Take a kadai and add oil, then let mustrad splutter and add garlic and fry well. Then add onions and fry till they are soft.
  3. Then add the tomatoes and garlic ginger paste and fry until the tomatoes are mashed well. 
  4. Now add  the chilli/sambhar powder, coriander,turmeric powder and add salt as per taste and let it fry until cooked well.
  5. Take the cooked cow peas and add into the curry  and tamarind paste and let it boil on high for 5 mins and then simmer it until oil seperates and you get the consistency you want.
  6. Garnish with Cilantro and serve with roti/rice. Enjoy!!

Friday, May 13, 2011

Vermiceilli Briyani


  1. Vermicelli (roasted)    - 1 & 1/2 cup
  2. Mixed vegetables (carrot,peas,potato etc   - 1 cup
  3. Onion  - 1 
  4. Tomato  - 1 (optional)  
  5. Mint leaves
  6. Chopped coriander leaves 2 tblsp
  7. Coconut milk - 1 & 1/4 cup
  8. Salt 
Make a paste:
  1. Elachi -  1 
  2. Cinnamon A small piece
  3. Cloves  -1 
  4. Star anise a small portion
  5. Fennel  1 tsp
  6. Ginger 1 inch 
  7. Green chillies 4 
  8. Garlic  5 flakes
Steps :
1. Ghee Roast the vermicelli in medium flame for few minutes.
2. Grind the items given under ‘to grind’ table to a smooth paste with very less water.  
3. Heat a cooker or a heavy bottomed pad with oil and temper with the items like jeera, bay leaves .
4. Add sliced onion fry till onion turns just transparent and add the ground paste. Fry in medium flame for 2-3 minutes,taking care to not to burn it.  
5. Add the chopped veggies along with tomatoand the mint and coriander leaves and fry in medium flame for 3 minutes. Add the coconut milk and bring to boil,add required salt.  
6. Then add the vermicelli.Let it boil till it absorbs all the coconut milk and then keep the flame in lowest possible and cook covered for 4-5 minutes.  
7. Enjoy with Raitha of your choice !! 
8.Remember no water is added, just coconut milk. You can lighten the coconut milk with water to the measure.