5 Search Results

• Celery Egg Sidedish Celery Egg Sidedish

  • From: suguna
  • Description:
    Celery is a very delicous herbal vegetable. Normally People say Celery is English vegetable ,used in soup . But I bought one day from supermarket and used to prepare our Tamilnadu style as poriyal. The output is very perfect ,its very tasty. Try friends. Ingredients: 5-6 stalk of celery cut into pieces wash and keep aside 1 Egg 1 onion finally chopped 2 red chilles or green chillies(I used red chillies) 2 no Garlic finally chopped Little mustard, salt, curry leaves 2 tsp of Oil Corainder leaves for garnishing. 1. Take a kadai or pan pour Oil heat it. 2. If oil gets heated put mustard seeds,curry leaves,red chillies. 3. Once it splutters, add chopped galic fry them dont go for too much fry just normal. 4. Add Chopped onion fry for sometime. 5. Add Beaten egg and put the flame in low fry that until when u see the egg separates. 6.. Add washed celery, put required amount of salt. 7. No need to close the kadai, because its a watery vegetable, no need to pout water also.Keep medium flame. 8. After 10-15 mins Celery poriyal is ready. It goes well with Sambhar, Rasam as a nice side dish. Note: Here egg is optional if you want u can add or else leave that and make celery poriyal. The Same method we used for ASPARGUS PORIYAL also. Thanks, Suguna.
  • 1 year ago
  • Views: 466
  • Not yet rated

• suguna

  • Views: 122
  • Since: 1 year ago

• Puffed Rice with Yogurt/Dahi p Puffed Rice with Yogurt/Dahi poha

  • From: amor
  • Description:

    This dish is great for summer or even made on Janmashtami.Its great when the yogurt is a little cold. It needs to served fresh or else, the poha will keep absorbing the curd and get clumpy.

    Ingredients :-

     2 cups of Puffed Rice

     1.5 cup yogurt beaten. Yogurt should be a little cold.

     1 green chilli

     4 curry leaves

     Asafoetida a pinch

     mustard seeds

     salt to taste

    cashew nuts broken

    1 tsp oil

     

    Method:-

    1. Wash the poha in water and drain it and place in a bowl.

    2. Beat the yogurt and add to it salt and green chillies.

    3. Taken oil in a pan for tadka. To it add mustard seeds and asafoetida.

    4. Add curry leaves and let it sizzle.

    5. Add broken cashew nuts to the tadka and let it turn light brown.

    6. Add this tadka to the yogurt,chilli mix.

    7. To this add the washed poha and give it a mix.

    8. Serve.

     

     

     

  • Blog post
  • 1 year ago
  • Views: 756
  • Not yet rated

• bihari aloo bharta bihari aloo bharta

  • From: kanupriya
  • Description:

    ingriedients:-

    1)2 medium size boiled potatoes

    2)musturd oil 1 1/2 tbsp

    3)panchphoran  spices

    4)dry red chillie(1 or 2)broken into 2 pieces

    4)salt

    5)1 onion finely chopped

    6)1 small green chillie

    7)black salt

    8)coriander finely chopped for garnishing

    method:-

    1)ichopped the boiled potato into medium size pieces & mash little bit with a fork

    2)add chopped onion,green chillie,black salt,salt into the potato mixture.

    3)in another pan pour musturd oil let it be little hot then add panchphoran spices,dry red chillie & add this tadka to the above potato and onion mixture..

    4)garnish with some finely chopped coriander

    5)serve it as a side dish or can be enjoyed with wheat bread or a paratha too..

    this aloo bharta definitely have a different taste but is scrumptious to eat.

    note -  u can add 1/2 tsp lemon juice for a little sour taste...

  • Blog post
  • 1 year ago
  • Views: 714
  • Not yet rated

• Hyderabadi Lal Gosht-Mutton Gr Hyderabadi Lal Gosht-Mutton Gravy

  • From: Ifra5
  • Description:

    Ingrediants:

    • Mutton  -   1/2Kg. (bone less preferred).   * Chicken can also be used instead.
    • Fried Onions  -   2-3 Large ( Sliced )
    • Yogurt  -  1 cup. * Medium size.
    • Ginger n garlic paste  -  1 n half tsp.
    • Red chilli pwdr  -   1 n half tsp.
    • Turmeric pwdr  -    1/4th tsp.
    • Gram Masala pwdr   -   1 tsp.
    • Bay leaves   -   2-3.
    • Green Cardamoms - 4.
    • Cinnamon Stick - 2″pc
    • Whole Peppercorns -  4-5.
    • Cumin Powder - 1/2 tsp.
    • Black Cumin - 1 tsp.
    • Cumin seeds - 1 tsp.
    • Cloves  -  4-5
    • Coriander Powder - 1/2 tsp.
    • Mint Leaves - 2 handfuls (chopped).
    • Cilantro - 1/4 cup (chopped).
    • Grenn chilles - 2 chopped.
    • Tomato sause  - 2 tbsp.
    • Green chilli sause - 1 tsp *optional 4 more spicy.
    • Salt as per taste.

    For seasoning:

    • Oil - 2 tbsp.
    • Cumin seeds  - 1 tsp.
    • Curry leaves  - 10-12
    • Green chilles  - 3 -4 slit.

    Method:

    1. Clean n wash mutton (or chicken bone less ).
    2. In a medium size bowl marinate mutton with All Ingrediants. For 1 hour or more.
    3. Crush fried onions (light golden brown, not over fried) & add to marinated mutton.
    4. Transfer the ingrediants to a pressure cooker n cook untill the mutton is tender. *(3 whistle for mutton, 1 wistle for chicken).
    5. After mutton is cooked, on medium flame mix the ingrediants well so that nice gravy forms. Simmer n keep a side.
    6. In a small pan heat oil, add cumin seeds, curry leaves, n slit chilles. Mix to mutton gravy immediatly.

    Tips.

    • Serve with Rotis or Rice.
    • Ingrediants can b alterd depending upon the taste n consistency.
    • Can b tried with Chicken, Mutton & Beef.
    • Cooking time not more the 20 mins.

    Must try.

  • Blog post
  • 2 years ago
  • Views: 1357