Quick Dhal Sambar

This sambar can be prepared in few minutes and its delicious too...!!

Ingredients:

Chop the vegetables like carrot/chow-chow/raddish/drumstick/brinjal - 1 cup
Chop big onion-2 nos or small onion- 1 cup
Thoor dal - 1/2 cup
Sambar powder- 1 1/2 tsp
curry leaf - few
perungayam - 1 pinch
turmeric powder - 1 pinch
salt- as needed

Preparation:

1. In a pressure cooker, add all the above ingredients
2. Add water until all the ingredients is immersed
3. close the cokker lid and cook until 1 whistle and simmer for 5 mins
4. Off the stove.
5. In another pan, heat oil, add kadagu..
6. Then add this to the sambar. Now deleicuos sambar ready.!!

Adai Dosa

Adai dosa is rich in protien. One can taste this delicious dosai with simple easy steps. No fermentation needed like the ordinary one.

Ingredients:

1. Bengal gram dal - 1/4 cup
2. Thhor dal           - 1/4 cup
3. Green gram        - 1/4 cup
4. Urad dal            - 1/4 cup 
5. Idly rice             - 1/2 cup
6. Red chillies        - 4
7. Ginger               - 1 inch
8. Jeera                 - 1 tsp
9. perungayam       - 1/2 tsp
10. salt

Method:

1. Soak all the dal and rice for 6 hours
2. Grind them in a mixer along with red chillies, ginger, jeera and salt.
3. Now add the perungayam to the grinded mixer.
4. Add water as required and prepare the batter in dosa consistency
5. No need to ferment the batter. Can use it after 1 hour.
6. Delicious and Protien rich dosa ready.

Best side dish is cocunut chutney...!!

Paneer Paratha

Ingredients:

Paneer grated - 100g
Finely chopped onions- 1
Finely chopped tomato - 1
Turmeric powder - 1tsp
Garam masala powder - 1 tsp
Chilli powder - 1tsp
Salt
Wheat floor
Corriander leaves chopped - few

Method:

• Initially prepare the wheat dough like we do for chappathi
• In a pan, heat 1tsp of oil. Add the chopped onions, sprinkle salt and fry until golden brown.
• Then add the chopped tomato, fry for 2 mins
• Now add the grated paneer and mix well. Add the turmeric powder, garam masala powder, chilli powder and cook well.
• Do not add water to cook. The stuff will cook in its own with tomato.
• Now roll the dough like a chappathi
• Place the stuffing in the centre. Wrap the stuff and roll it again. Roll it slowly.. This time it will be somewhat thick in nature.
• Place a pan, then roast this adding little oil on its sides.

The best side dish for Paneer chappathi is Raita.
Enjoy the dish..!! :)

Healthy Habits..!

Art of Warli

I think many of us would haven't heard this kind of art. Its actually a kind of traditional painting poriginated from Maharashtra. Warli is the vivid expression of daily and social events of the Warli tribe of Maharashtra, used by them to decorate the walls of village houses.

Its damn easy to learn this art. more than learning, its all about creativity with the geometrical figures.

the pattern will always be one of these: circle, triangle, rectangle, square.. Its all about deriving the structure with these figures.

Nowadays it has become very popular. Probably you could have seen this in some of the front page of novels, magazines, but you would havae not known the name of this art.

Below is one of the warli art...

So lets start our own warli art....

• First choose the design for the art
• Select the material for the art. It could be fabric, paper
• Be ready with trace paper, metallic colors..
• copy the design pattern to the cloth using trace paper
• If using cloth, paint with metallic colors.

dont restarin yourself with cloth/paper. try this out in pots, walls, etc...

Below is the wonderful warli painted over walls, screens... 

Enjoy the art of Warli...!!

Traditional Chicken Curry

This chicken curry is made traditionally by grounding all the spices. I learnt it from my grandmother and modified to today's tradition. Very tasty and delightful curry which goes well with chapathi, rotti.







Ingredients:


1.Chicken                      -             1 kg
2.Onion (big)                -              1
3.Tomato                      -               1
4.G&G paste                -               1 tsp
5.corriander leaves        -                hand full

For marinating chicken:

1.Chicken
2.Turmeric pwdr           -              a pinch
3.Chilli pwdr                -              1 tbsp
4.G&G paste                 -              1 tsp
5.Lemon juice               -               2 tbsp
For Dry roasting:
1.Onion                        -              1/2
2.Pepper  corns            -              3/4 tsp
3.Cumin seeds              -              1 1/2 tsp
4.Fennel seeds             -               3/4  tsp

For grinding:

1.Coconut                    -             3 pieces
2.Fennel seeds            -              1/2 tsp
3. Corriander seeds     -        1 tsp

For tempering:

1.Sesame oil               -             2 tbsp
2.red chilies                -             2
3.Fennel seeds            -              1/2 tsp
4.whole garam masala-              ( cinnamon,cardamom,cloves) optional
5.Curry leaves            -               few

Method:

* Cut and wash the chicken.Marinate with the items stated under the title "For marinating".Keep it aside for    half an hour to one hour.This method is very important for the chicken to get infused with the masala well.
* Take a pan,add a tsp of oil, roast pepper corns,cumins seeds and fennel seeds.Remove it and add onion to the pan.Let it get sauteed well.After cooling,grind it into a fine paste and keep it aside.
* Grind the coconut and fennel seeds into a fine paste.The paste shud be very smooth and thick.
* Now take a pan,add sesame oil and temper with the ingredients under "for tempering". Add the chopped onion and scald in well.Sprinkle some salt and toss it.Let the onion turn translucent.Add the ginger garlic paste and saute it well.Now add the chopped tomato ,sprinkle salt and cover it.Wait for 2 mins or untill the tomatoe gets mashed up.
* Now dump in the marinated chicken and cook covered .When the chicken is cooked,add the grinded onion mixture and mix it.The onion will start separating  oil.Now add the grinded coconut mixture and cover it.Let the flame be low.Bring it to a boil.
* Garnish with corriander leavesand turn off .Serve with white rice,rotis or idlies.