Thursday, May 2, 2013

Muttai vellai Kuruma:

Muttai Kuruma:


    Boiled Egg 4 - 6
    Big onion 1(chopped)
    Tomato 1 (Sliced)
    Ginger Garlic Paste 1 tbsp.
    Curry leaves  few 
    coriander leaves chopped 1/4 cup.
    cinnamon stick 1 inch.
    bay leaves 1 no.
    cardamom 1 no.
    Cloves 2 no.
    Cooking oil 2 tbsp.
    Salt to taste.

Make a paste:

  Coconut 1/2 a nut.
  Cashew or Roasted Gram 3 tbsp.
  Green chilly 3 to 4 .
  Fennel seed 1/2 tbsp.


Make a fine slits at 2 to 3 points all over the eggs. keep aside.
 Heat oil in a pan.
Add cinnamon,clove,bay leaves and cardamom and curry leaves.
Include onions next fry them for a while.
Add tomatoes,afterward ginger garlic paste and salt.
Try to maintain the stove over medium heat during this whole process otherwise the colour of the kuruma become change.
Add 2 cups of water and pour the coconut paste in to it.Mix well and check the taste.
Now drop in the slited Egg.
Allow this to boil really well.
Then close the lid  after that let it boil for atleast 10 minutes on low heat.
Turn off and garnish with coriander leaves.
Serve hot with idly,dosa,Idiyappam,Appam,parotta,Roti or  Rice.


Wednesday, April 24, 2013

Cauliflower Fry:

Cauliflower Gopi Dry  masala:

Wash the cauliflower and cut them in to small florets.

Put the cauliflower in to the boiling water for few minutes.

Cauliflower 1 medium size
Big Onion 1(sliced).
Tomato 1(chopped).
Ginger Garlic paste 1 tbsp.
Turmeric powder 1/4 tsp.
Chilly powder 1 1/2 tbsp.
Salt to taste.

   For Seasoning:

Cooking oil 3 to 4 tbsp.
Curry leaves.
Garam masala 1/4 tbsp.
Fennel seed( sombu) 1/2 tbsp.


Heat oil in the pan.
Add the ani seeds and curry leaves.
Now add the chopped onion and garam masala.
Saute till the onion become golden brown in colour and then add the chopped tomato and the .ginger garlic paste in to it.
Add cauliflower, dry powder and salt
Close kadai with lid.Let it cook for 5 minutes.Check occasionally.
If it sticks on the bottom of the kadai sprinkle little water.
Fry Cauliflower till it become brown colour .when the oil started coming out.switch off the flame.
(It takes atleast 15 to 20 minutes).
It goes very well with chappathi ,roti and Curd rice,Sambar rice,Rasam..