Apple Candle
Friday, January 30, 2009

Posted in Photography by Priya Sriram | 11 comments
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I had a lot of black beans and wanted to prepare some curry for chapati with it. Usually I prepare sundal with it, for that matter with all the beans. With curry in mind, I added all the masala powders I had. Turned out to be good.
Ingredients:
Black beans - 1 cup
Onion (small) - 1
Tomato - 2
Green chillies - 2
Cardamom - 2
Bay leaves - 2
Cinnamon - 2
Curry leaves - 5
Ginger - 1 inch
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Chopped cilantro - 2 tbsp
Salt
Direction:
1. Soak the beans overnight and pressure cook it with 2 cups of water and keep aside.
2. In a pan, heat 6tsp of oil and add cardamom, cinnamon, bay leaves and curry leaves. Then add green chillies, grated ginger and chopped onion.
2. After onion has become golden brown color, add chopped tomatoes and all the spice powders with salt.
3. After 10 minutes of continuous stirring and boiling, add cooked beans with the liquid.
4. Boil the curry for 5 minutes and garnish with chopped cilantro.
5. Black beans curry can be served with chapathi or naan.
Posted in Side Dish by Priya Sriram | 2 comments
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Chicken Biryani is one of India's favourite non-veg dishes. There are a lot of ways to prepare it out of which I know some. This recipe is one of the basic ones my mom taught.
Ingredients:
Chicken - 1 lb
Basmati rice - 1 cup
Onion (small) - 1
Tomato (small) - 2
Green chillies - 2
Ginger garlic paste - 1 tsp
Ghee - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Bay leaves - 2
Cilantro (chopped) - 1 cup
Mint leaves - 1 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt
Direction:
1. Cut chicken into small pieces, wash and keep aside. Wash basmati rice and soak in water for half an hour. Chop onion and tomato finely.
2. In a pressure cooker, heat ghee and add cinnamon, cardomom, cloves and bay leaves. After a few seconds, add chopped onion and fry till golden brown.
3. Then add ginger-garlic paste and fry till the raw flavour has left.
4. Add chopped tomatoes, red chilli powder, turmeric powder and salt and fry till tomatoes are soft.
5. Add mint leaves and chopped cilantro and mix up well.
6. Dry chicken pieces well and keep in the pan and mix up well. When the colour of chicken pieces change a little bit into pale colour (takes 5-6 minutes), pour 1.5 cups of water and cover the cooker lid and keep the flame in high.
7. After 3-4 whistles, switch off the flame and do not open the lid until all the pressure is off.
8. Then open the lid and add dried rice (without water) and cover and cook just for five minutes in medium flame.
9. Chicken biryani can be served with onion raitha or cucumber raitha.
Chicken Biryani is my entry to the event "Harvest: The Festival of Rice" hosted by Sudeshna.
Posted in Main course, Rice Varieties by Priya Sriram | 6 comments
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Kothamalli Chutney (in Tamil) is one of the most common side dishes for Idlis or Dosa in Tamil Nadu. This recipe is one of my mom's famous simple recipes. :)
Ingredients:
1. Cilantro (cleaned) - 1 bunch
2. Urad daal - 1 tsp
3. Cumin seeds - 1 tsp
4. Ginger (chopped) - 1 tsp
5. Red chillies - 2 (increase according to your taste)
6. Salt
7. Oil
Direction:
Posted in Chutney, Side Dish by Priya Sriram | 3 comments
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The steam cooked Cabbage Curry is good for health in many ways. It is very simple to prepare and can be used as a side dish with any rice variety.
Ingredients:
Cabbage (small) - 1
Posted in Side Dish by Priya Sriram | 5 comments
Email this postPosted in Side Dish by Priya Sriram | 3 comments
Email this postMor kulambu is a curry prepared with yogurt and some spices. I have fusioned it with my mom's recipe and another Tamil recipe. I like both the recipes originally but when fusioned, gave a whole different taste. So posting my own fusion here.
I'm sending this entry to the event Food In Colors - Yellow hosted by Sunshinemom.
Ingredients:
Yogurt - 1 cup
Turmeric powder - 1/4 tsp
Green chillies - 2
Ginger - 1/2 inch
Grated coconut - 1/2 cup
Cashew nuts - 5
Cumin seeds - 1 tsp
Onion - 1/2
Red chillies - 2
Mustard - 1/4 tsp
Curry leaves - 5
Channa daal, Urad daal - 1/4 tsp each
Methi powder - 1/2 tsp
Asafoetida - a pinch
Cilantro - for garnishing
Salt
Oil
Direction:
1. In a blender, blend green chillies, ginger, grated coconut, cashew nuts and cumin seeds nicely.
2. In a pan, heat oil and add mustard seeds, channa daal urad daal, curry leaves, red chillies and onion.
3. When onion turns golden brown, add methi powder and asafoetida.
4. Now add the blended mix and yogurt with turmeric powder and let it boil for 5-7 minutes.
5. Garnish with cilantro and serve with rice and any side dish.
Posted in Curry, Main course by Priya Sriram | 4 comments
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Tomato Curry (thakkali kulambu) is again one of my mother's simple recipes. Its prepared with tomato and some of the spices. Whenever I feel too lazy to cook, this recipe pops up in my mind and I complete the cooking done in half an hour.
Ingredients:
Tomatoes - 4
Onion - 1
Coconut - 1/4 cup
Roasted channa - 1 tsp
Ginger garlic paste - 2 tsp
Curry masala powder - 1.5 tsp
Coriander(daniya) powder - 1 tsp
Oil
Salt
For seasoning: mustard - 1/4 tsp, curry leaves - 5
Coriander leaves - 2 tsp
Direction:
1. Chop onion and tomatoes.
2. In a pan, heat 2 tbsp of oil. Add onion and fry till it becomes transparent. Add ginger-garlic paste and fry till the raw flavour has left.
3. Add tomatoes and fry till it is mashed up. Remove it from flame and cool it.
4. In a blender, add coconut, roasted channa daal, curry masala powder, coriander powder, salt and the cooled tomato-onion mix. Blend them nicely.
5. Heat 1 tbsp of oil in a pan and add mustard and curry leaves.
6. Add the blended curry to the pan and boil it for 5-7 minutes. Garnish with chopped coriander leaves.
7. Tomato curry can be served with rice, idli or dosa.
Posted in Curry, Main course by Priya Sriram | 2 comments
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Email this postSoy beans Curry
Simple Potato Masala
Moong daal & Rajma Masala
Chickpea Gravy
Black Beans Curry
Potato Peas Curry
Paneer Butter Masala
Chutneys
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