January 2015 | South Indian Cooking Recipes
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Saturday, January 24, 2015

Cauliflower Curry Recipe | Gobi Masala

Cauliflower Curry Recipe / Gobi Masala is a healthy and delicious Indian vegetarian recipe goes well with Roti,Chapatti, Naan, Paratha and Dosa. This curry comes out like a gravy consistency and this recipe is my favorite Cauliflower Recipe, Try this recipe and enjoy.

Health benefits of Cauliflower

Cauliflower is very low in calories, it comprises of several health-benefiting antioxidants and excellent source of Vitamins and Minerals in addition to be low in fat and zero cholesterol that help prevent overweight and diabetes.

Cauliflower Curry - Gobi Masala

Cauliflower Masala | Gobi Masala - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 3 Servings |

Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 105 / serve

Ingredients :
Cauliflower 300 gm.
Onion 1 No.
Tomato 1 No.
Ginger Garlic Paste 2 Tbsp.
Garam Masala 1 Tbsp.
Chilly Powder 2 Tsp.
Turmeric Powder 1/4 Tsp.
Cumin Powder 1 Tsp.
Oil 2 Tbsp.
Coriander Leaves 1/4 Cup.
Salt to taste.

Cauliflower - Gobi Masala
  1. Clean And chop the Cauliflower into small pieces.
  2. Wash and cut the Onions and Tomato's.
  3. In a Kadai add oil,when the oil is hot add chopped Onions and Ginger Garlic paste,fry until the raw smell goes.
  4. Now add the chopped Tomato's,fry until it became mashy.
  5. Now add the Cauliflower,Salt and Turmeric Powder,give a gentle mix leave it for 2 Minutes,the water in the Cauliflower will comes out.
  6. At this stage add the Chilly Powder ,Cumin Powder,Coriander Leaves and Garam masala Powder,mix it well for 1 Minute
  7. Now add water and cook the Cauliflower well.

Cooking Tips :
Give it a stir from time to time. Add water if you feel needed..

Serving Tips :
Garnish with some Coriander leaves and serve hot.

Friday, January 16, 2015

Coriander and Mint Chutney | Kothamalli Pudhina Chutney

Coriander and Mint(Pudina) Chutney is a healthy and tasty breakfast recipe from South India. There are various different variations in Preparation of this chutney recipe. and this method is my favorite and also common one in Tamil Nadu. This chutney goes well with Dosa, Idly,Roti and even with Rice as a side dish.

Coriander and Mint Chutney - Kothamalli Pudhina Chutney

Coriander and Mint Chutney - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins |
Total Time :20 min | Yield : 4 Servings |

Recipe Category: Breakfast | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :
Small Onions(Shallots) 10 to 15 No.
Dry Red Chilli 2 No.
Coriander Leaves 1 Cup.
Mint(Pudina) Leaves 1 Cup.
Tomato Small Size 1 No.
Grated Coconut 2 Tbsp.
Urad Dhal 2 Tsp.
Channa Dhal 1 Tsp.
Oil 2 Tbsp
Salt to Taste.
Coriander and Mint Chutney

  1. Clean and wash the coriander and mint (pudina) leaves.
  2. Wash and cut the tomato's.
  3. In a kadai add oil when the oil is hot add urad dhal,channa dhal fry it well.
  4. Now add the small onions, fry until the onion became transparent.
  5. Add the tomato's, coconut, coriander and mint (pudina) leaves fry it well.
  6. Allow the mixture to cool and grind it well.

How to make Coriander and Mint Chutney

Cooking Tips :
No need to add tamarind, tomato will give a sourness to the chutney.
Select Sour Tomatoes.
Coconut is also an optional.

Serving Tips :
Serve with Idli, Dosa or Rice as a side dish.

Thursday, January 15, 2015

Happy Pongal - Makara Sankaranthi

Friday, January 9, 2015

Potato(Aloo) and Peanut Tikki Sandwich

Aloo and Peanut Tikki Sandwich is one of our favorite recipes which I do so often, Tikki or Patties is a popular snack in India . Whatever made with potato(Aloo), me and my husband will enjoy it, I added Peanut as a main ingredient which enhances the taste, This Tikki is soft and crunchy with mild spices so children also loves.

Potato(Aloo) and Peanut Tikki Sandwich

Aloo and Peanut Tikki Sandwich - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 3 Servings |

Recipe Category: Breakfast | Recipe Cuisine: North Indian | Calories : 260 / serve

Ingredients :
Potato medium sized 1 No.
Chilli Flakes 1 tsp (or) Dry Red Chill 1 No.
Chopped Onions 1/2 Cup.
Coriander leaves 2 Tbsp.
Garam Masala 1 Tsp.
Cumin Seeds 1 Tsp.
Chopped Green Chilli 1 Tsp.
Salt for taste.
Peanuts(Groundnut) 1/2 Cup.
Bread for making sandwich.

For Binding:
Water 1/2 Cup.
Corn Flour 2 Tbsp.

Potato and Peanut Tikki Sandwich
  1. Boil the Potato and peel off the skin, mash the Potato well.
  2. Take the peanuts, dry red chilli and cumin seeds and roast it.
  3. Put the roasted Peanuts, dry red chilli and cumin seeds in the mixer jar and grind into coarse powder.
  4. In mixing bowl, add the mashed potato, powdered peanut, chopped onion, green chilli, coriander leaves, garam masala powder and Salt.
  5. In a bowl add water and corn flour; mix well without any lumps.
  6. Mix it Well, Make small ball and press it down, shape it like round cutlet.
  7. Dip the Tikki's one by one in the corn flour mixture and keep aside.
  8. In pan add oil, When the Oil is hot put the tikki one by one and shallow it well.
  9. In a Sandwich bread add some Vegetable salad, line the Tikki and add your favorite sauce grill the bread and serve.

How to make Potato(Aloo) and Peanut Tikki
Cooking Tips :
For children don't add the green chilli.
Serving Tips :
Instead of sandwich you can serve only Tikki with some tomato ketchup or any chutney for children.

Saturday, January 3, 2015

Eggless Cupcakes - Double Colored

Eggless Double Colored Cupcakes is a yummy and easy to make Vanilla Cupcake Recipe. This is my first cake recipe using Oven, I bake it for my little one who loves cake very much, my son love cream cake only, to attract him I used different colors. He enjoyed the colored Cupcake.

Eggless Cupcakes - Double Colored

Eggless Cupcakes - Double Colored - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 12 Servings |

Recipe Category: Cupcake | Recipe Cuisine: Indian | Calories : 120 / serve

Eggless Cupcakes Ingredients :

All Purpose Flour 1 1/2 Cup
Sugar 1 Cup
Yogurt 1 Cup(or) Buttermilk (Full Fat)
Sunflower Oil 1/2 Cup
Baking Powder 1 Tsp
Baking Soda 1/2 Tsp
Food colors a Pinch
Tutti Fruity 2 Tbsp
Raisins 1 Tbsp
Cashew Nuts
Vanilla Essence Powder 1 Tsp

Eggless Cupcakes - Ingredients

  1. In a Mixing Bowl add the sugar and buttermilk mix it well until the sugar dissolves.
  2. To this buttermilk mixture add the baking powder and baking soda mix well and keep it aside
  3. After 2 minutes you will see the bubbles in the buttermilk mixture
  4. Sift the flour, add the vanilla essence powder, sunflower oil, tutti fruity, raisins, cashews and the buttermilk mixture
  5. Mix well and divide into 2 parts, then add the food color mix well.
  6. Pour the batter into cupcake tray
  7. Bake at 180 degree preheated oven for 20 minutes or till toothpick inserted in center of cupcake will come out clean.
  8. Cool it and serve.
How to Make Eggless Cupcakes

Cooking Tips :
Ensure that the yogurt or buttermilk in room temperature.
Serving Tips :
You can decorate with whipped cream and serve.
Eggless Cupcakes with Double Color

Thursday, January 1, 2015

Happy New year 2015

Happy new year 2015 ! 
Wishing everyone a prosperous and healthy year!

Happy new year 2015