Potato Masiyal

Potato Masiyal

Potato Masiyal is one simple recipe, very easy to prepare and best combination with Vatha kozhambu, Poondu kozhambu, Rasam or anything spicy.
I prepared this at home today and my husband liked it a lot.
I know Potatoes are most favorite vegetable of all ages and they are rich in protein, potassium and carbohydrates.

INGREDIENTS

Potato - 250 gms
Onion - 2 big size
Green chili - 3
Mustard seeds - 1 tea spoon
Urad dhal - 2 tea spoon
Jeera - 1 tea spoon
Turmeric powder - 1 tea spoon
Curry leaves - 10
Asafoetida powder - 1 tea spoon
Oil
Salt to taste

LET'S START COOKING!

• Pressure cook Potatoes for 2 whistles, smash them and keep it aside.
• Heat oil, add Mustart seeds, when it splutters, add Urad dhal, Jeera and cook for a min.
• Add Green chilies, Onions,  Asafoetida powder, Curry leaves and fry till Onions turn golden brown.
•  Now add Smashed potatoes, Turmeric powder, Salt and mix well.
• Once the spices mixed well with Potatoes, dish is ready to serve.

 
Now Patato Masiyal is all set to serve hot with your desired spicy curry or kozhambu :)

Hope it's easy dish to prepare and you will all love the simple yet delicious Potato masiyal of my style :)

If you like the recipe post it on your facebook, Twitter walls, also share your feedback :)

Thank you for visiting Poornima's Kitchen.

Happy Cooking! :)

Manjal Poosani Thattai Payir Kozhumbu

Manjal Poosani Thattai Payir Kozhumbu

 

This recipe is one of my favorites and it is very easy to prepare. I learnt it from my mom who is always an inspiration to me in cooking.
Manjal Poosani is called Yellow Pumpkin in English which is highly rich in Proteins & Fiber.
Thattai payir is called Cowpea(Often called Black-eyed pea) in English which is also rich in Protein.

INGREDIENTS

Manjal Poosani - 250gms 
Thattai payir - 50gms
1 Big Onion (Finely chopped)
Tomato - 2 (Finely chopped)
Garlic - 10 cloves
Red Chili powder - 3 Table spoon
Turmeric powder - 1 tea spoon
Curry Leaves - Few
Mustard Seeds - 1 tea spoon
Urud dhal - 1 tea spoon
Fenugreek Seeds - 1 tea spoon
Tamarind paste - Lemon sized
Cooking oil - 2 Table spoon
Sesame oil - 2 table spoon
Salt for taste

LETS START COOKING!

• Pressure cook the Thattai payir for 4 whistles and keep it aside.
• Cut the Manjal Poosani into bite-size pieces and keep it aside.
• Mix tamarind and water, make thin paste and keep it aside.
• Heat cooking oil, add mustard seeds, when it splutters add urad dhal, fenugreek seeds and fry until golden brown color.
• Add curry leaves, onions, garlic, some salt and fry till the onions turn golden brown color.   
• Add tomatoes and cook until the raw smell is all gone.
• Now add Thattai payir to the mixture and cook for a min.
• Add tamarind paste, red chili powder, turmeric powder, mix well, close it with lid and let it cook for 10 mins.
• Once the kozhambu is 3/4th done, add Manjal poosani to it and let it cook for 10 more mins.
• Once the kozhambu is fully cooked, add sesame oil to it.
• Now Manjal poosani Thattai payir kozhambu is all set to serve :)    

     

Try at home and don't forget to write your feedback :)

HAPPY COOKING !

 

Drumstick Leaf Poriyal

DRUMSTICK LEAF PORIYAL

Drumstick Leaf poriyal is an authentic south-indian dish, easily prepared and my favorite too :)
Drumstick Leaves are rich in Iron and its very important to add with your meal atleast once or twice in a week.

I learnt the preparation from my mom and she is a great cook...

Love sharing this simple recipe and I hope all you enjoy the taste :)

INGREDIENTS

Drumstick Leaves - 2 cups

1 big Onion

2 or 3 Red chilies (depends on your desire for spice)

Mustard seeds - 1 tea spoon

Urad dhal - 2 tea spoon

10 Curry leaves 

Salt - 1 tea spoon or based on your need

Sugar - 1 tea spoon

Oil - 2 table spoon

LET'S START COOKING!

• Heat oil, add mustard seeds, when it splutters add urud dhal and fry until golden brown color,

• Add Red chilies, curry leaves and fry for few seconds.

• Add Onions, some salt and fry till golden brown color.

• Add Drumstick leaves to the mixture with remaining salt.

• Fry until the leaves are fully cooked. It takes only 2-3 minute for the leaves to cook. The leaves shrink, change to dark green color and that's the sign the leaves are fully cooked.

• Add sugar to it and  mix for a minute.

• Now the Drumstick leaf poriyal is all done to serve :)    

 Try at home and don't forget to write your feedback :)

HAPPY COOKING!

*Simple Chicken Gravy*
 
This Simple Chicken dish is my Husband's favorite one. I have learnt it from my Father-in-law and I just go crazy for its lovely texture and taste. Ingredients like mustard seeds and urad dhal are new to me with chicken gravy however it gives wonderful flavor when tried :)

Ingredients

Chicken - 500 gms
Green chili - 5
Onion - 4
Tomato - 3
Ginger-Garlic paste - 1 Table spoon
Mustard seeds -  1 tea spoon
Urad dhal - 1 tea spoon
Pepper - 1 tea spoon
Jeera - 1/2 tea spoon
Tumeric powder - 1 tea spoon
Curry leaves - 10 to 12 leaves
Garam masal powder - 1 tea spoon
Salt for taste

Lets start cooking!

• Grind Pepper & jeera together into fine powder.
• Cut the chicken into small pieces, wash and keep it aside.
• Heat oil, add mustard seeds, when it splutters add urad dhal and curry leaves.
• Add onions and fry until onions are golden brown
• Add tomatoes with a tea spoon salt and cook until the gravy is mushy.
• Add Ginger-Garlic paste and cook till the raw smell goes off.
• Add chicken and stir in the mixture for 2 mins.
• Add turmeric powder, garam masala, salt and let it cook in low flame under lid.

•  When the chicken is three fourth cooked, add pepper-jeera powder and mix well
• Once the chicken is fully cooked, sprinkle some chopper coriander leaves and turn off flame.

• Simple Chicken gravy is ready to serve with Steamed rice or Rotis :)

Try this recipe at home and I hope you all enjoy the wonderful taste.
Don't forget to add your comments & feedback, also hit the share button on Facebook & Twitter.

*Semiya Payasam*

This easily prepared sweet dish is one of the authentic South-indian dishes, that's ususally prepared during poojas, festivals...
This is my all time favorite sweet dish and love it when with lots of ghee & roasted nuts..
When I wanted to write my first blog about my cooking, let this authentic sweet dish be my first choice. :)

Ingredients

Milk - 1 Litre
Roasted Semiya (Vermicelli) - Half cup
Sugar - 1 Cup (Depends on your taste)
Ghee - 1/2 cup
Nuts (cashew badam & pista) - 1/2 cup
Dry grapes - few
Cardamom - 3-4
Water

Lets start cooking!

Boil Milk with a half cup water.
Let it boil until the milk turns thick & condensed.
Add sugar and stir well. You can notice the milk becomes thicker than before.
Add semiya at this time and keeps stirring.
Meanwhile roast the nuts, dry grapes in ghee and keep it aside.
Once you see the semiya is cooked soft, add the roasted nuts with the remaining ghee and mix well.
You can add a 1/2 pinch of salt to the payasam to enhance the sweetness.
Add cardamom for its own exotic fragrance.
Now payasam is prepared and all set to serve :)

Try this simple yet delicious *Semiya Payasam* at home & write your comments & feedback.