Coriander

All posts tagged Coriander

Colourful Fresh Healthy Vegetable Salad

Posted by veeenajan on May 26, 2013
Posted in: kerala ruchi, Mother`s Special, salad, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , . 1 Comment

Ingredients

Vegetable Salad

Vegetable Salad

Carrot-1 (Grated )

Cabbage -(Violet  Colour )1/4 cup long strips

Cabbage -(Normal ) 1/4cup long strips

Onion -white or red 1 (long strips)

Coriander leaves-1tbsp

Capsicum-yellow 1/4 of one

Red Capsicum-1/4 of 1

Cone-handful of (frozen)

Spring Onion-1 tbsp

Lemon juice

Salt-

Olive Oil-1/2 tsp (opt)

Fresh vegetable Salad

Fresh vegetable Salad

Method 

Cut all vegetables lengthwise except carrot .. Boil 1 cup of water and add frozen cone to it ,close the pan and cook for 2 minutes in medium heat .. Strain and cool ..

Mix grated carrot and all other vegetables ,coriander leaves and cone in a wide bowl ..

Add salt and mix well.. Finally sprinkle lemon juice and olive and mix well and serve fresh …

Note : Never make this salad long b4 serving ..This must be fresh ..So cut and combine just b4 serving .. 😉

Fresh vegetable Salad

Fresh vegetable Salad

 

Love

🙂

Veena

Pav-Bhaji

Posted by veeenajan on March 22, 2013
Posted in: Baking, bread, Breakfast, Kids Special, Mother`s Special, tea time snacks, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients 

Pav - Bhaji

Pav – Bhaji

Potato-2

Cauliflower-1/2cup

Green peas-1/4cup

Capsicum -1/4cup

Pav Bhaji masala-1tbsp

Big Onion-2(finely chopped)

Ginger-garlic paste-1 1/2 tbsp

Chilli powder-1/4tsp

Green chilli-1

Tomato-2

Salt-to taste

Butter-1tsp

Oil-1tbsp

Coriander leaves-handful

Water-4 cup

Pav - Bhaji

Pav – Bhaji

Method

 

Peel and wash potatoes ,green peas,capsicum and cauliflower ..

Cook these vegetables by adding salt and water ..2 whistle is enough ..

Mash these vegetables using back of a ladle ..

Heat oil in a nonstick pan..

Add onion,green chilli  and ginger-garlic paste ..add salt and mix ..

Saute until the onion becomes golden colour.

Then to this add chilli powder and bhaji masala..

Saute till the raw smell goes ..

Then add finely chopped tomatoes and close the pan and cook for 5 minutes in medium heat ..

Then open the lid and cook till the oil appears in the top…

To this add mashed vegetables..Mix and mash everything together …

Then add good quantity of chopped coriander leaves and butter ..

Add hot water to this mix and allow to boil for 10 minutes in medium heat ..

Check the salt .. Finally garnish with some more coriander leaves ,chopped onion and lemon wedges ..

Serve with Pav ..if u want u can cut the pav into equal part and spread some butter and roast for few seconds…

So the delicious pav bhaji is ready  to serve …

Note : Try to buy north indian bhaji masala than kerala bhaji masala 😉

If u want u can add carrot ,beans etc ..

Pav - Bhaji

Pav – Bhaji

Love

🙂

Veena

Thai Vegetable Spring Roll

Posted by veeenajan on January 31, 2013
Posted in: chinese, Kids Special, starter, vegetable dishes. Tagged: , , , , , , . 2 Comments

Ingredients

Thai Veg Spring Roll

Thai Veg Spring Roll

Carrots-1 julienned

Cabbage-1/4 cup thinly sliced

Lettuce-1/4cup thinly sliced

Cucumber-2 julienned

Spring Onion-3 chopped to

Capsicum -yellow and red julienned

Bean Sprouts -opt (i didn`t have so omitted )

Coriander Leaves -few

Basil leaves-5-6

 

DSC_0002

Spring Roll Rice Wrappers-6

rice wrapper

Method

Thai Veg Spring Roll

Thai Veg Spring Roll

Dip rice wrapper in medium hot water for few seconds,if the water is too hot u can’t take out the rice wrapper and there is a chance of breaking while taking out ..

So very carefully take out the wrapper and place it in a chopping board (which must be dry )wait for few seconds ,then place each  vegetables in small quantity..Now wrap the spring roll..I am posting a video so that u can get an idea how to wrap it ..Hope it will help you to make this wonderful spring roll..Its a must try recipe at least once 🙂 Serve with Thai sweet chilly sauce

Thai Veg Spring Roll

Thai Veg Spring Roll

Note : If u want u can add cooked rice noodles too ..

 

 

 

Love

🙂

Veena

 

 

Egg Biriyani

Posted by veeenajan on March 6, 2012
Posted in: Baking, egg, kerala ruchi, Mother`s Special, rice, Taste of Kerala. Tagged: , , , , , , , , , , , , . 11 Comments

Ingredients

  • Egg-5
  • Basmati-2 cups
  • Small Onion -20
  • Big Onion-2
  • Ginger-one big piece
  • Garlic-3 pods
  • Green chilly-2
  • Tomato-2 medium
  • Chilly powder-1/4tsp
  • Turmeric powder-1/4tsp
  • Coriander powder-1tsp
  • Garam masala-2 pinch
  • Salt- to taste
  • Lemon juice -1 tbsp
  • Ghee
  • Cinnamon-one small piece
  • Cloves-3
  • Cardamom-3
  • Mint leaves -handful
  • Coriander Leaves-handful
  • Cashew nuts-15
  • Kismis-20
  • Curd-1tbsp
  • yellow colour
  • Pineapple essence

Method 

  • Boil the eggs , remove shell and keep aside
  • Soak rice for 20 minutes
  • Add cinnamon,cloves ,salt and cardamom to the water and boil well
  • To this boiling water add soaked and drained rice
  • When 3/4th cooked add lemon juice and 1 tsp of ghee
  • Remove from the fire and strain ..Keep aside
  • Roast cashew nuts and kismis in ghee and keep aside
  • Heat oil and fry one big onion (sliced ) till light golden brown ..drain and keep that also aside
  • For the gravy
  • Crush small onion-green chilly-ginger and garlic together.
  • Heat oil and sauté this mix till light brown colour
  • Now add sliced big onion
  • Saute well.When become golden colour add all the powders
  • mix well and sauté for 5 minutes in low flame
  • Then add tomato and cook by closing the pan (in low flame)
  • When done add curd and mix well
  • Then add few cashew nuts,kismis,mint and coriander leaves
  • Finally add boiled egg(prick each egg with a fork b4 adding) and mix well
  • Add 2 cups of water and boil well
  • Cook until the gravy become very thick .
  • Check the salt
  • Now the main part 
  • Take a non stick(deep bottomed) sprinkle ghee and place one layer of rice .
  • Then add egg and gravy .place another layer of rice ..
  • Put some cashews ,kismis,chopped mint,coriander leaves ,pineapple essence (add pinch of yellow colour and pineapple essence to 1/4th cup of water) .sprinkle ghee ..
  • Again place and gravy and do the same thing until u finish the rice and gravy …
  • On the top layer should be rice ..Decorate with the same things and add 1 tsp of ghee in all the sides and close the pan tightly ..
  • If u have a tight lid then fine ..Otherwise close with a lid and place anything with good weight and dum for 1 hour in very low flame .
  • So ur egg biriyani is ready ..
  • Serve with onion-tomato raita and pickle

Love 

🙂

Veena

Chena-Muringakaya Theeyal /Yam-Drumstick Theeyal

Posted by veeenajan on October 13, 2011
Posted in: kerala ruchi, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 5 Comments

Ingredients

Chena/Yam– 200gm

Drumstick – 1

Grated Coconut – 1/2 of 1

Dry red chilly-3

Coriander seeds-handful

Tamarind Juice – of one Lemon size

Curry leaves -few

Coconut oil – 2tbsp

Mustard seeds – 1 tsp

Shallots/cheriya ulli – handful

Salt – to taste

Water – 2 cup

Jaggery- very small amount ( optional)

Method

Peel the yam and cut into medium sized cubes ..

Also cut the drumstick into small pieces..

Wash both vegetables well and keep aside..

In a pan add 1/2 tbsp of coconut oil and heat.

When hot  add coconut scrap ,dry red chilly,coriander seeds and curry leaves and stir well..

Fry these till  the coconut turns golden brown in colour.

Take out the pan and keep aside for cooling the coconut mixture.

Now  grind the coconut into fine paste by adding very small amount of water..

In a pan add remaining  coconut oil and heat .Splutter mustard seeds ,then add dry chilly and curry leaves one by one.

Then add the shallots slices and saute for 5 minutes.

Now add  the coconut paste into this and add 2 cups of water and salt..

Now add the yam cubes , drumstick pieces and curry leaves .

Close the pan and cook until the vegetables are done ..(in medium flame)..

When the vegetables are done add the tamarind juice and stir well ..(by this time if the consistency of the gravy is too thick u can add boiled water into this and mix )

Boil the curry for another 10 minutes .

Now u can add jaggery ..

Check the salt ..

So the yummy theeyal is ready to serve .

Transfer the curry in to the serving dish and enjoy the meal..

U can have this theeyal with rice ,chapathy ,nan etc..

Love

🙂

Veena

Crab Roast

Posted by veeenajan on January 5, 2009
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , . 27 Comments


Ingredients

Crab Roast

Crab Roast

Crab-1kg
Big onion -6 sliced nicely
Chilly powder-1tbsp
Turmeric powder-1tsp
Coriander powder -3tbsp
Garam masala powder-1tsp
Tomato-2 big chopped finely
Ginger- big piece

Garlic -10 cloves

Fennel seeds-1tbsp

Whole Pepper -1tbsp
Curry leaves -3strings
Green chilly-6 slits
Coconut Oil-5tbsp
Salt-to taste

Crab Roast

Crab Roast

Method


Heat oil in a deep bottomed kadai .

Add ginger-garlic-pepper-fennel  paste .Saute for 5 minutes medium heat.

Then add chopped onions,green chilly and curry leaves and saute well ..

In between add salt ..Saute till the onion become   brown colour .

Now add all the powders one by one in a low flame and saute till the raw smell goes..

Then add chopped tomatoes and stir well with the onion and close the pan and cook well(low flame) ..Check the salt ..

Finally add the cleaned crab pieces .

Stir well and close the kadai with a lid and  cook ..

Crab Roast

Crab Roast

Occasionally stir well ..When the gravy become thick open the lid and add some more curry leaves ..Now roast till the oil appears ..(no need of adding water but if u feel the water is very less then can add boiled water and mix ..)

At that time crab will be coated with the masala ..So the simple and delicious Crab Roast is ready to serve …

Transfer this to a serving plate and decorate with curry leaves and green chilly

 DSC_0031

Hope u will like this ..So don`t forget to post ur comments …Will be back soon with more recipes..


Love


🙂

Veena