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Showing posts from August, 2014

SeppanKizhangu Kara Kuzhampu/Colacacia Gravy

Colacacia Gravy/Seppan Kizhangu Kara Kuzhampu
In Tamil,It is Seppan Kizhangu.Taro Root or Colacacia in English.Arbi Fry in Hindi.It is very familar in south indian Recipes.Taro Root is a root ingredient,In which we can make Spicy Gravy,Sambhar,Roast,Tikki,Cutlet so on.In this post we see how to prepare Seppan Kizhangu Kara Kuzhampu or Puli Kuzhampu.It goes well with Cooked Rice,Idly,Dosa.Try this recipe and send your valuable Feedback,Comments,Suggestions,
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Ingredients: SeppanKizhangu/Taro Root - 1/4 KgOnion/Shallots - 1 Cup(Finely Chopped)Tomato - 1 Cup(Finely Chopped)Minced Garlic - 2 TeaspoonCurry Leaves - FewTamarind Juice - 1 CupTurmeric Powder - 1/4 TeaspoonChilli Powder/Kuzhampu Masala Powder - 2 TeaspoonMustard Seeds - 1/2 TeaspoonFenugreek Seeds - 1/2 TeaspoonFresh Grated Coconut - 1/4 CupOil - 1 TablespoonSalt - To TastePreparation: Wash Taro Root cleanly an…

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry Using Home Made Dry Masala

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry
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Ingredients: Brinjal - 1/4 KgDry/Fresh Lima Beans - 1/2 Cup(I used Dry Lima Beans)Onion - 2Tamarind - Small BallSalt - To tasteTurmeric Powder - 1/4 TeaspoonCurry Leaves - FewMustard Seeds - 1/2 TeaspoonUrad Dhall - 1 TeaspoonTo Grind: Dry Red Chilly - 5Coriander Seeds - 2 TablespoonBengal Gram - 2 TeaspoonUrad Dhall - 2 TeaspoonGrated Coconut - 2 TeaspoonPreparation: Soak dry lima beans overnight and pressure cook separately with little salt.Cut Brinjal into square shape.Finely Chop the onions.Heat one Teaspoon of oil and fry the items those given under "To Grind" and grind finely.Heat oil in a pan and add Mustard seeds,Urad Dhall,Curry leaves,After splutters add onions and saute till it become transparent.Then Add Brinjal and saute.Add required salt and cooked lima beans and mix well.Add tu…

CoconutMilk Tomato Rice

Coconut Milk Tomato Rice
It is a type of variety rice ususally like a tomato rice.But in this type we used to cook rice in coconut milk.So it enhances the taste of every single rice and tastes so yummy.It is a Simple and Rich variety Rice.Try this Recipe and Post your Comments,Suggestions to
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Ingredients:
Basmathi Rice - 1 CupOnion - 1Tomato - 1Ginger Garlic Paste - 1 TeaspoonMint and Coriander Leaves - One Hand(Finely Chopped)Cloves - 2Cinnamon - 1Bay Leaves - 1Ghee - 1 TeaspoonCoconut Milk - 2 CupSalt - To TasteTurmeric Powder - 1/4 TeaspoonChilli Powder - 1 TeaspoonOil - As Needed
Preparation: Soak Rice for only five minutes before start cook.Cut Onion and Tomato into vertically Thin.Heat oil and ghee in a pan,Add Cinnamon,Cloves,Bay Leaves after it becomes golden brown,Add onion and saute.Add Tomato and GG Paste and saute till the tomato become smash.Add Mint and c…

Special Egg Thokku

Egg Thokku
It is Special Egg Thokku,Very tasty and Yummy Egg Masala suitable for Biryani,Sambar Rice,Curd Rice as your own wish.It tastes good.Try this recipe and Post your valuable Comments,Suggestions to
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Ingredients: Egg - 4Shallots - 1/4 CupPepperCorns - 3 TeaspoonFennelSeeds/Saunf - 1/2 TeaspoonGarlic - 5 PodsTurmeric Powder - 1/4 TeaspoonCinnamon - 1Salt - To TasteCurryLeaves - FewCoriander Leaves - FewOil - 2 TeaspoonPreparation: Boil eggs and remove shells and keep it aside.Grind Shallots,Peppercorns,FennelSeeds,Garlic,Cinnamon together coarsely.Heat oil in a pan and put curry leaves and grind paste and stir till raw smell goes off.Add required salt and stir well till the oil separates.Add sliced egg and mix well to apply masala over the eggs and transfer into bowl.Garnish with finely chopped coriander leaves.


Murungai Keerai Kadaiyal/ Drumstick Leaves Gravy

Murungai Keerai Kadaiyal
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Ingredients: Drumstick Leaves(Cleaned) - 2 CupsToor Dhall - 1 CupShallots - 1/4 CupTomato - 3GreenChilly Or Dry Red Chilly - 5Tamarind - Small BallTurmeric Powder - 1/4 TeaspoonSalt - To TasteTo Temper: Cooking Oil - 1 TablespoonMustard Seeds - 1/2 TeaspoonAsafoetida - A PinchPreparation: In Pressure cooker, Add All ingredients and add required water and cook for 3 to 4 Whistles.After Pressure released,Grind with "Kal Chatti" or using Mixer by adding required salt.Temper mustard seeds and asafoetida in oil and garnish in grind kadiyal.It is suitable for Cooked Rice,Idly,Dosa.