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Thursday, December 20, 2012

Vacation


Hi friends it's the time to take some Relaxation.... Going For an vacation... stay connected will be back with in 10days..




Merry Christmas 
&
A Prosperous New Year...  
Wish u all Success




Thanks for your cooperation
Regards
Sujitha Ruban


Sunday, December 16, 2012

Soya Chunk Dosa

Once I opened my Refrigerator and searching some stuffs to fill my tummy... i have Dosa batter & Left over curries ( few scoops of Soya chunk& Peas masala for 1 spoon).. that time i tired this yummy Dosa.. Really it's worth to try new taste...Here u can try any Left over to do....


Thursday, December 13, 2012

Tomato Rice

Ingredients:
Boiled Rice- 2 cups
Tomato- 2 big( chopped)
Onion- 1
Green chillie- 2-3
Crushed garlic- 1 tsp
Curry leaves
Oil- 2 tsp
Ghee- 2 tsp
Mustard- 1 tsp
Channa dhal- 1 tsp
Urdu dhal-  1 tsp

Masala
Chicken masala- 1 tsp
Graham masala- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt



Method
* Heat the kadai with ghee & oil crackle the mustard, urdu dhal, channa dhal, saute the onion for few mins
* Add the crushed garlic, green chillies & curry leaves, add the chopped tomatoes & fry in medium flame for 5 mins
* Add the masala items one by one & add 1/2 cup water
* Cook the masala till the dries up...Add the Boiled Rice & mix well
* It's Ready to serve....



Tomato,Onion,Green chillie,Curry leaves,Mustard, Urdu dhal, Channa dhal, Chicken masala,Graham masala,Turmeric powder


Heat the kadai with ghee & oil crackle the mustard, urdu dhal, channa dhal, saute the onion for few mins Add the crushed garlic, green chillies & curry leaves


 Add the chopped tomatoes


Add the masala items one by one & add 1/2 cup water.  Cook the masala till the dries up, Add the Boiled Rice & mix well


"Tomato Rice"

Mutton Chuka


This Mutton Chuka is clearly my MIL's Recipe.. very special in Sivakasi, Virudhunagar... 

Wednesday, December 12, 2012

Tomato Rice Semiya(Tomato Rice Vermicelli)

One night i was blinking wat to do for dinner????? suddenly i found this pack in my kitchen rack which was left by my mother- in - law on her last visit.. i think wat to do with this pack( Description was not clear in the pack) so i guess and tried this recipe... finally it's comes out well....
It's an easy & Yummy dish.. Those who like tomatoes will enjoy the dish... 



Tuesday, December 11, 2012

Green peas masala


Spicy Potato Roast


Simple Dhal curry


Ingredients:
Moong dhal- 1/2 cup
Hing- 1/2 tsp
Turmeric powder- 1/2 tsp
Graham masala- 1 tsp
Onion- 2 tsp(chopped)
Tomato- 1/2 cup chopped
Green chilli- 2
Curry leaves
Coriander leaves
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Salt

Method:
* Boil the moong dhal in cooker for 2 whistle with hing & turmeric powder
* Heat the pan with oil & crackle the mustard seed & jeera
* Saute the onion, green chilli, curry leaves, add the chopped tomatoes allow the tomato to mash
* Add the graham masala,salt  & boiled moong dhal.. bring to boil & garnish with coriander leaves
* Simply that's a good curry can be take with hot rice & ghee, also goes well with chapatti, idli, dosa tooo






Soya Chunk Potato Curry

Soya chunks are rich in high quality protein and very good for health. A soya nuggets / chunks curry with potato tastes more or less like a meat. 


Monday, December 10, 2012

Sambar powder(Home made)


Ingredients:
Coriander seeds - 1/2 cup
Red chilies - 1/2 cup
Bengal gram/ Channa Dhal-1/4 cup
Urid dhal- 1 tbsp
Cumin seeds- 1 tbsp.
Pepper corn- 1 tbsp.
Mustard seeds-1/2 tsp
Fenugreek seeds- 1/2 tsp
Cinnamon- 1 /2 inch
Clove- 1
Turmeric powder-1/2 tsp
Asafoetida-1/4 tsp
Curry leaves

Method:
* Dry Roast all the ingredients separately 
* Make it cool
* Grind to a fine powder & Store in air tight container 

Quantity- 1/4kg Sambar powder..

Sunday, December 9, 2012

Rasa Vadai


Ingredients:
Rasam - 2 cups
Toor dhal- 1 cup
Channa dhal- 1 cup
Onion- 1 cup(chopped)
Coriander leaves- 2 tsp 
Curry Leaves- 2 tsp
Hing
Ginger- 2 tsp
Green chilli- 2 tsp
Salt
Oil

Method:
* Soak the toor dhal & channa dhal for 1 hour & grind coarsely 
* Add onion, coriander leaves, curry leaves, hing, ginger, green chilli, salt to the dhal mix 
* Heat the pan with oil, make patties in dhal mix & fry both the sides
* Dip the Masala vadai to the rasam...




Grind the dhal coarsely, Add onion, coriander leaves, curry leaves, hing, ginger, green chilli, salt to the dhal mix


Heat the pan with oil, make patties in dhal mix & fry


Turn the next side


Masala Vadai


Masala vadai Dipped in Rasam

Chicken Liver fry




Tutti Frutti Keasari(Tutti Frutti Sooji Halwa)

Long Time back i spend my day with my Lovable Brother... Here He is  for Wedding Purchase.. This Tutti Fruitti Keasari Specially for my brother... with all my LOVE..... 
I Got this recipe from my Mother-in- Law, she gave the idea to try...  Im trying this for my first time.... Hope you too Enjoy this new recipe in this Festive season.....  


Saturday, December 8, 2012

Kulambu Masal podi/ All purpose curry powder




It is the basic powder for many South Indian curries.
Ingredients:
Dried Red Chilli- 750 gms
Coriander seeds- 1 kg
 Jeera- 150gms
Pepper- 100gms
Curry leaves

Method:
* Heat the pan, dry roast all the ingredients individually.
* Let it cool , & grind in mixer
* Store in air tight container

Parupu Podi(Andhra Special)



Thor dal- 1 cup
Cahnna dal- 1/2 cup
Roasted gram(pottukadalai)- 1/2 cup
Red chillie - 6-8
Hing
Curry Leaves
Garlic- 3-4 pods(optional)
Salt

Method:

* Roast every content separably including the salt
* Make it cool  & Grind to fine powder & Store in air tight container


* Spicy Parupu podi can be served with hot rice in serving plate & pour a spoon full of molten ghee(clarified butter) over it, top it with few spoons of this podi and enjoy
* Can be served over rice, before serving the sambar/ parupu kulambu
* Papaddas & pickles make the meal to full fill this combination...


Thursday, December 6, 2012

Beans Usili



Groundnut Podi/ Peanut spicy powder

Ingredients:
Groundnuts : 2 cups
Jeera : 2tbsp
Coriander seeds (Dhania) : 2 tbsp
Garlic pods : 5
Dry red chillies : 5
Salt as per taste




Method:
  • Without adding any oil, fry jeera and coriander seeds on medium heat till they turn brown. Don't burn them. Remove from kadai and keep aside and let them cool.
  • In the same kadai, add the red chillies, fry them for 2 minutes and keep aside.
  • Then add the groundnuts, fry them till roasted. Let them cool, remove the skin and keep aside.
  • Once cool all the above ingredients, grind the jeera, coriander seeds and red chillies first (grind them coarsely) followed by groundnuts, garlic pods and salt, grind them to 3 to 5 seconds only to a coarse powder (it should not form like ball or paste). Adjust the salt. Store in airtight container.
  • Serve with white rice along with ghee/ gingely oil

Note: 1. Instead of dry red chillies, you can use red chilli powder also.2. You can increase or decrease the red chillies according to your spice level.

2. Make sure that cool all ingredients before grinding otherwise while grinding it may form as ball. 

Chicken fry



Tuesday, December 4, 2012

Aviyal



Egg Fried Rice

Ingredients
Cooked rice- 2 cups (Left over)
Carrot- 1/2 cup ( chopped)
Beans- 1/2 cup( chopped)
Peas- 1/2 cup
Egg- 2 Nos
Onion- 1/2 cup( chopped)
Coriander leaves- 1/2 cup (chopped)
Pepper- 2tsp
Salt
Ghee- 3 tsp
Oil- 1 tsp

Method:
* Heat the pan with oil & ghee, saute the onion for 2 mins, then add the carrot fry it for 5 mins, then add the green peas/ boiled peas stir well allow for few mins to cook
* Then add the beans, once all the veg are cooked add the eggs & scramble well with the veg mixture
* Once the egg & veg are boiled add the rice & add pepper & salt..
* Garnish with coriander leaves


Beans, Carrot, Onion, Egg


Chopped Carrot, Beans, Onion, Coriander leaves, green peas, Egg


Heat the pan with ghee & oil & saute the onion


Add the Carrot


 Add the beans grean peas & egg allow to cook for few mins & stir it


Add the cooked rice, pepper & salt


Mix well


"Egg fried Rice"

Tomato Soup

 Tomato soup is a healthy and popular drink prepared by using fresh tomatoes. Soups are a real bounty recipe for home chef’s. Nowadays sou...