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Posts Tagged ‘curry leaves’

Seviyan Upma (Spicy Vermicelli)

Seviyan Upma (Spicy Vermicelli)

Ingredients: Seviyan (Vermicelli noodles), thick ones – 1 cup Water – 2 cup Cashew nuts (kaju) : 6-7 Ginger paste – 1 tsp Turmeric (Haldi): ¼ tsp Asafoetida (Heeng) –  two pinches Curry leaves (Kadi patta) – 5-6 Mustard seeds (Rai) – 1tsp Whole dry red chilli – 2-3 Channa dal (Bengal gram) : 1

Bread Dosa

Bread Dosa

Ingredients: Bread slices – 10 slices Semolina (sooji) – 1/2 cup Rice flour – 1 tbsp Curd (thick) – 2 tbsps Curry leaves – 5-6 Ginger paste – 1/2 tsp Green chillies –  2-3 Salt as per taste Cooking oil Directions: Remove the sides of the bread. Soak the bread slices in little water. Blend

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Green Moong Daal Vada

Green Moong Daal Vada

<img class="aligncenter size-full wp-image-1290" style="border: 4px solid green;" title="Moong Dal Vada" src="http://www.shakahari.info/wp-content/uploads/2010/11/Moong-Dal-Vada-1.jpg" alt="" width="450" height="366" srcset="http://www.shakahari .info/wp-content/uploads/2010/11/Moong-Dal-Vada-1.jpg 450w, http://www.shakahari.info/wp-content/uploads/2010/11/Moong-Dal-Vada-1-300×244.jpg 300w, http://www.shakahari.info/wp-content/uploads/2010/11/Moong-Dal-Vada-1-331×270.jpg 331w” sizes=”(max-width: 450px) 100vw, 450px” /> Ingredients: Mung bean (Green moong dal) – ½ cup Sooji – 1 tbsp (optional) Cumin seeds (Zeera) – 1/2 tsp Onions – 1 medium in size, finely chopped

Poha (Spicy Flattened Rice)

Poha (Spicy Flattened Rice)

Ingredients:http://focuz.ru Poha (Flattened or beaten rice – 1/2cup Ground nuts (Moongphali) –  1/4 cup Onion – medium in size, finely chopped Turmeric(Haldi): 2-3 pinches Asafoetida (Heeng) –  two pinches Curry leaves (Kadi patta) – 5-6 Mustard seeds (Rai) – 1tsp Whole dry red chilli – 2-3 Channa dal (Bengal gram) : 1 tbsp Urad dal

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Curd Rice

Curd Rice

Serves/Makes:  2-3http://lux-standart.ru

Paneer Korma (Cottage Cheese Curry)

Paneer Korma (Cottage Cheese Curry)

Ingredients: http://aton-mebel.ru Cottage cheese (Paneer)- 50 gms Cashew nuts paste –  2-3 tbsps Ginger paste – 1- 1.5 tbsp Garlic paste – 1 – 1.5 tbsp Yoghurt (Curd) – 1-2 tbsp Green chillies – 2-3 Black pepper (Kali mirch) – 1/4 tsp Green cardamom powder (Chhoti elaichi) – ½ tsp Clove powder- 2-3 pinches Cinnamon

Lemon Rice

Lemon Rice

Lemon Rice is a specialty of South India.It is quickly prepared with left over rice and is full of flavor. You can have this with raita or sambar Ingredients: Cooked rice :  2 cup Cashew nuts(kaju) : 6-7 Ginger paste – 1 tsp Turmeric(Haldi): ¼ tsp Asafoetida (Heeng) –  two pinches Curry leaves (Kadi patta)

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Aloo Bonda

Aloo Bonda

Ingredients: Potatoes: 2 medium sized, boiled, peeled and mashed Onions: ½ cup, finely chopped Green chilies: 2 tsps Coriander leaves: 3-4 tsps, finely chopped Curry leaves: 1-2 tsp, finely chopped Ground nuts or cashew nuts – 5-6, broken Mustard seeds – 1 tsp Turmeric powder (Haldi): ½ tsp Gram flour (Besan): ½ cup Asafoetida (Heeng)

Upma

Upma

Ingredients: Semolina (Sooji) – ½ cup Mustard seeds (Rye) – ½ tbsp Curry leaves (Meethi neem) – 5-6 Green chilies, chopped – 3-4 Capsicum, chopped – one small in size Carrot, chopped – one medium in size Onions, chopped – ½ cup Ginger paste – 1 tbsp Turmeric (optional) –  ½ tsp Groundnuts, fried (optional)

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Kadhi

Kadhi

Ingredients: For Pakodas: Gram flour (Besan) – 1 cup Onion, chopped – 3-4 tbsp Cumin seeds (Zeera) – ½ tsp Green chilies, chopped – 1 tbsp Asafoetida (Heeng) –  ½ tsp Ginger paste – 1 tbsp Coriander powder (Dhania) – 1 tsp Turmeric powder (Haldi) – 1 tsp Salt to taste Cooking oil For gravy: