Thursday, 18 September 2014

red aval pulao / aval pulao / poha pulao

Today's recipe is an extremely easy one which can be served for breakfast or for lunch or as a snack.  Poha is considered to be very healthy and brown poha is more healthier.  Poha pulao can be given as lunch for kids or for grownups.  It is highly rich in iron and with addition of mixed vegetables it becomes rich in vitamins, minerals and fibre.  Brown rice flakes are considered to have all the health benefits of brown rice. This comes handy on busy days when you don't have time to prepare an elaborate lunch or dinner.  Isn't it easy.  

Now let's see the health benefits of poha:
  1. Eating poha regularly can prevent iron deficiency or anaemia.  It is considered to be best for children and pregnant women.  
  2. It is high in carbohydrates which gives energy for the body to perform various functions.  This makes it a very healthy breakfast option.




Ingredients required
brown aval1 1/2 cup
Onion 1 (chopped)
green chilli1
ginger1 small piece (crushed)
garlic1 - 2 (crushed)
mixed vegetables1 cup
oil2 -3 teaspoon
cinnamon1 small piece
cloves2




Method

1.  Chop all the vegetables and keep it aside.  You can make use of any veggies which is available at home.  I have used carrots, beans, potato and cauliflower.  Chop onion and keep them separately.

2.  In a pan, heat oil, add cinnamon, cloves and saute it for some time.

3.  Then add chopped onion, and saute till it becomes translucent.  Now add ginger garlic paste, green chilli and curry leaves.  Saute till the raw smell of ginger garlic goes off.

4.  Now add mixed vegetables, salt and saute it nicely.  Then add 1/2 cup of water, bring it to boil.  Then reduce the flame to low, cover with a lid and let it cook till the vegetables get cooked properly.

5.  Once the aval is cooked, add aval / poha and mix gently.  If the aval you are using is thick, sprinkle little water and cook covered for 2 - 3 minutes.

6.  Turn off the stove.  Garnish with coriander leaves.

7.  Aval pulao is ready to be served.



If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Wednesday, 17 September 2014

vazhapoo puli / vazha kodappan puli / banana flower in coconut tamarind sauce

 Today, I am sharing a tamarind based recipe which goes well with hot steaming rice.  It is made with vazhapoo / kodappan.  Vazhapoo puli is a very tasty dish which my mom makes very often, as I have already told you, in my native, almost all the vegetables are grown in houses and the only vegetable they buy from shop is onion, ginger and so on , a very few to name.  So when I got banana flower this time, I thought of preparing this puli with it, which can be served along with rice.  I have made this exactly in the same way as I prepare vendakka puli.  


Ingredients required

banana flower (chopped)1 - 1 1/2 cup
onion (chopped finely)1 (medium)
tomato (finely chopped)1 (medium)
tamarindone lemonsized ball
turmeric powder1/2 teaspoon
red chilly powder1 teaspoon
coriander powder1 tablespoon
hot water1 cup + 1/2 cup for soaking
saltto taste
oil2 tablespoon

for grinding
grated coconut1/2 cup
shallots4 - 5
dry red chilly2 -3

for seasoning
oil1 tablespoon
mustard seeds1 teaspoon
shallots3 - 4 (finely chopped)
fenugreek seeds1/2 teaspoon 
curry leavesfew



Method

1.  Clean the banana flower, and dip it in turmeric powder water or buttermilk water to remove the stain.  Cut into 1 inch long pieces, and put it in the same buttermilk water.  Keep them aside.



2.  Soak tamarind in 1/2 cup hot water for 10 minutes and extract the pulp. Keep it aside in a bowl.  (If you are making use of tamarind paste, then you can use 1 teaspoon of paste. )

3.  Grind the ingredients given under "for grinding" into a smooth paste.  (you can add water as required)

4.  Drain the buttermilk water, clean the bananaflower nicely twice in water.  In a pan, heat little oil, add the  chopped onions and saute for some time.


5.  Now add the dry powders turmeric powder, coriander powder and red chilly powder and saute till the raw smell goes off.


6.  Add the chopped tomatoes and saute till they turn soft and mushy.

7.  Now add kodappan pieces and saute well.  Add enough water and bring it to boil.  Once it starts boiling, reduce the flame, cover the pan with a lid and allow it to cook. Keep stirring in between (For easy cooking you can pressure cook kodappan for 2 whistles and then add it to the curry)



8.  Once the kodappan pieces are cooked, pour tamarind extract, 1/2 cup hot water and let it come to a boil nicely till the raw smell of tamarind goes off.

9.  Once the raw smell is gone, add ground coconut mixture and let it boil for another 5 more minutes.  Turn off the stove.


10.  Heat oil in another pan, splutter mustard seeds, fenugreek seeds, chopped shallots and curry leaves.  Add it to the prepared curry



11.  Your curry is ready.  Serve it with hot steaming rice.


For similar curry recipes :
Other side dishes :
Thoran

1.  Vazhapindi thoran / Banana stem
2.  Ulli thoran
3.  Cabbage thoran
4.  Carrot beans thoran
5.  Avarakka podithuval
6.  cheera thoran


Mezhukkupuratti

1.  Soya fry
2.  Carrot beans potato mezhukkupuratti
3.  Papaya mezhukkupuratti  
4.  Urullakizhangu mezhukkupuratti
5.  Pavakka mezhukkupuratti / Bitter gourd
6.  Achinga payar mezhukkupuratti / long beans stir fry
7.  Vazhakka mezhukkupuratti
8.  Mixed green stir fry
9.  urula kizhangu uluva cheera uppery
10.soyabeans mezhukkupuratti

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and sharing
nandoo

Tuesday, 16 September 2014

Zoutons.com Review

Online shopping is becoming more and more popular in India and has made our lives more and more easier.  We can shop at our own convenience either from home or office.  The product will be delivered directly at your doorstep.  Now a days coupon websites are gaining wide popularity.  Why not? We all like discounts or better deals while shopping.  Coupons are really helpful when you want to buy something.  I always have the practice of  checking various sites before shopping and sometimes get disappointed when I find that I missed a discount by a day or two.  It was during one such search that I landed on Zoutons.com.  The caption was very attractive "The loot is on".  I decided to take a look.



What is Zoutons.com

Zoutons.com is a coupon website that provides free coupons to buyers which can be used at specified e-commerce websites to avail discounts.  It provides deal coupons for number of websites like jabong, flipkart, snapdeal, foodpanda etc.

What is coupon

Coupon is a document that can be exchanged for a financial discount when purchasing a product.

Why Zoutons

  • The website is listed with coupons and very neatly categorized and listed according to brands, stores and banks.  
  • As soon as you open the website you get and perfectly and neatly built page which is very easy to understand and can be opereated even by a layman. It shows the list of most popular coupons . 

  •   Next on the list were the latest coupons available.  There were nine latest coupons available among them the first three were paytm, snapdeal and foodpanda.  I decided to explore foodpanda India deals and there were good deals available with foodpanda.  The deal "buy 1 pizza and get one free and get a cashback of Rs 100/-" was an attractive offer. 

  • Along with that you can also find the list of most popular stores 


How to use coupons
  • Using coupons is very easy.  Just click on the option "click to viewcode".   It will give you the coupon code.  All you have to do is go to the required site, shop and then finally paste coupon at checkout. 

Features
  • user friendly website which can be easily operated. 
  • good navigation system
  • contains large collection of coupons from all leading sites in India
  • Pleasant layout and design.
My verdict

Wondeful and best coupon sites for all online shopping lovers and those who want to save money while shopping online. 

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo



vazhuthiniga cheendhu upperi / brinjal fry


Today, I am sharing another recipe which is made with brinjal.  I have seen my mom making it from my very childhood and my father likes it a lot.  So this time, when my mother came here, I asked her to make this.  It looked just like a vegetarian fish fry.  It's very easy to make too.  Hope you will like it.  Now to the recipe..

Ingredients required
1 teaspoon
brinjal / vazhuthininga4
turmeric powder1/4 teaspoon
red chilli powder 1 teaspoon
onion (sliced)1
green chilli (slit)1
saltto taste
oil 4 tablespoon
curry leaves few

Method

1.  Clean the brinjal and cut each brinjal into 3 pieces (depending on the length of brinjal).  Put it in turmeric water to avoid staining. 



2.  Take each piece, cut them lenthwise into equal halves.   Then for each half, make slits (horizontally and vertically) on both sides as shown in the second and third pic. This will help the masala to get coated completely.




3.  Do step 2 for the rest of the pices and transfer it to a pan.  


4.  Now to this add sliced onion.


5.  Next add turmeric powder, red chilli powder, ginger garlic paste, green chilli, curry leaves and salt and 1 teaspoon of oil.   Combine gently with a spoon.





6.  Arrange the brinjal pieces in a single layer.  Now cook it covered on low flame till brinjal gets cooked.  (You will find the green skin of brinjal wilted.  That's the right time. ) Keep cooking on low flame for 5- 7 minutes. Carefully stir them in between and turn them upside down.



7.  Once the entire brinjal pieces are cooked, heat a tawa or griddle, place the pieces one by one with the skin side facing up.  (refer pic2).  Once brinjal pieces are cooked on one side, flip it and cook on the other side too.



8.  Brinjal fry is ready.  Serve it with rice and curry


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving. 
nandoo

Monday, 15 September 2014

Mushroom pulao / Easy lunch box recipe

Today, I am back with another easy to make rice recipe which can be prepared within few minutes and can be served to your family, for guests or even pack it for lunch.  Mushroom pulao is an easiest and tastiest lunch time meal.  Till yesterday, my parents were here with me and I was having a wonderful time with them.  But yesterday, they went back to native and today morning I was in no mood to cook something elaborate for lunch.  So made this easy rice for lunch.  The only difficulty here is cleaning the mushrooms.  Apart from that, it can be made within fraction of seconds.  You can also cook this in a pressure cooker.  As I told you, I was not in a good mood today, and I had lot of time as my mom had kept idli batter, along with tomato onion chutney and sambar ready in the refrigerator.  So my only job was to make idli and this pulao.  So having a lot of time, I slowly went through the process of cooking and cooked both separately.  But if you are running short of time, you can cook it in a pressure cooker.  Since the rice is already soaked, you can use 1 3/4 glass of water.  


Ingredients required

mushroom 1 packet
basmati rice
1 cup
cardamom2
cloves3 - 4
cinnamom stick1 inch piece
ginger garlic paste1 teaspoon
oil2 tablespoon
onion (chopped)1 (medium)
green chilli1
pepper corns 4 - 5
cumin seeds / jeerakam 1/2 teaspoon
tomato1 (medium)
coriander leaves (chopped)for garnishing
saltas req.



Method

1.  Clean basmati rice and soak it for 20 - 30 minutes.  Rinse and chop the mushrooms also.



2.  Drain excess water from the mushrooms.  Keep it aside.

3.  In a bowl, heat enough water.  When the water is hot enough, add the soaked rice, oil and salt.  Allow it to cook till 3/4 th.  Once cooked, remove excess water with a strainer and keep it aside.


4.  In another pan, heat oil.  Add whole garam masala including cumin and pepper corns, and saute for a few seconds.


5.  Add onions and saute them till they become translucent.  Then add ginger garlic paste and green chillies.  Saute well till the raw smell goes off



6.  Next, add chopped tomatoes and saute till they turn mushy.


7.  Now add chopped mushrooms, a little more salt and saute well.  Reduce the flame to low, cover the pan with a lid and leave for 2 - 3 minutes.  When you open, you will find that the mushrooms and tomatoes and cooked well.  Turn the flame to high and saute till the entire moisture goes off.





8.  Now add cooked rice, slowly and gently, mix everything well.  Add coriander leaves, mix well.  Reduce the flame, cover with a lid and leave it aside for another 3 - 4 minutes.  Turn off the stove.


9.  Mushroom pulao is ready to be served.  Serve it with any raita of your choice.



If you find this post useful, I would be extremely happy, if you share it with your friends in google+, facebook or twitter.   All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo