Raji's Smart Kitchen

  Hello Viewers. I am Rajeswari Chidambaram.Welcome To Raji's Smart Kitchen "Cook Food in a Smart Way". In this blog I share some tasty yummy recipes that I have tried.I hope you enjoy it.

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Showing posts sorted by date for query dosa. Sort by relevance Show all posts

Wednesday, December 1, 2021

Simple Side Dish Beetroot Capsicum Kurma for Chapathi,Roti,Paratha,Poori By Raji's Smart Kitchen "Cook Food in a Smart Way"

  Wednesday, December 01, 2021    

Hello Readers,How are You? I hope you all are fine.Daily for chapathi,poori we cook different side dishes like paneer masala,veg gravy,non veg gravy,etc.,For today's lunch,I tried a kurma recipe with beetroot and capsicum for chapathi.It was awesome taste and my family members enjoyed it very much.Here I share that recipe of how to make the Simple Side Dish Gravy Beetroot Capsicum Kurma which I have tried.

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Beetroot Capsicum Kurma is a simple and easy kurma for chapathi,poori.You can also pack this kurma for lunch with chapathi.Here for this kurma I didn't use coconut instead I grind 2 spoon of kurma to get a thick consistency.You can also add coconut paste to it or you can cook it in a pressure cooker to get this consistency.Come on lets see the required ingredients and the step by step instruction for this recipe.

Method:

Recipe:

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Preparation Time: 10 Minutes Cooking Time: 20 Minutes Serving: 4

Ingredients:

Beetroot(Cubed) 2 Nos.
Capsicum(Cubed) 2 Nos.
Onion(Sliced) 2 Nos.
Tomato(Sliced) 1 Nos.
Green Chilly 2 Nos.
Ginger Garlic Paste 1 Tsp.
Turmeric Powder 1/4 Tsp.
Red chilly Powder 2 Tsp.
Coriander Powder 1 Tsp.
Garam Masala Powder 1 Tsp.
Green Cardamom 1 Nos.
Cinnamon Sticks 1 Nos.
Cloves 3 Nos.
Fennel Seeds(Perujeeragam/Sombu/Saunf) 1 Tsp.
Coconut Oil 1 Tbsp.
Water as Required.
Salt as Required.
Curry Leaves Few.
Coriander Leaves Few.


Step By Step Instructions:
  • Heat 1 tbsp coconut oil in a pan.Season with 1 tsp fennel seeds,3 cloves,1 cardamom,1 stick cinnamon and few curry leaves.
  • Add 2 sliced onion and 2 green chilly,saute it for 1 minute.Add 1 tsp ginger garlic paste,saute it well until the raw smell goes out.
  • Add a sliced tomato,saute it well by adding required salt.
  • Add 1/4 tsp turmeric powder,1 tsp coriander powder,2 tsp red chilly powder to it and fry for 1 or 2 minutes.
  • Now add the cubed beetroot and capsicum,mix it well.Add 1 tsp garam masala powder and saute it for 1 minute.
  • Take 1 or 2 full spoon of gravy in a mixie jar and grind it to a smooth paste and keep it aside.
  • Add required water to the remaining gravy,cover and cook the vegetables well.
  • Now add the grinded paste to it,mix and cook for 1 minute.This makes the gravy thick.
  • Turn off the stove.Garnish with few coriander leaves.
  • Now our Beetroot Capsicum Kurma is ready.Enjoy...

Pictorial Description:

Chop the ingredients as mentioned.

Heat coconut oil in a pan and season it with fennel seeds,cinnamon,cardamom,cloves and curry leaves.


Add onion and green chilly,saute it for 1 minute.

Add ginger garlic paste and fry until raw smell goes out.


Add tomato and saute.

Add required salt and fry it well.

Add turmeric powder,red chilly powder,coriander powder and saute until raw smell goes out.

Add beetroot and capsicum and give a good mix.

Add garam masala powder and fry for 1 minute.


Take 1 or 2 spoon of gravy in a mixie jar.

Grind it to a paste.Keep it aside.


Add required water to the remaining gravy.

Cover and cook.

Now add the grinded paste to it and cook for 1 minute.

Turn off the stove.Garnish with few coriander leaves.

Now Our Beetroot Capsicum Kurma is ready.Enjoy...


Note:

For kurma recipes coconut oil is the best choice.You can also use other cooking oils except strong flavoured oil like groundnut oil,sesame oil,etc.,

Serving Suggestions:

This kurma recipe can be served with chapathi,poori,pulav,dosa,idly.

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Monday, August 2, 2021

Kanyakumari Special Meen(Fish) Curry By Raji's Smart Kitchen "Cook Food in a Smart Way".

  Monday, August 02, 2021    

Hello Readers,How are You? I hope you all are fine.Now our Raji's Smart Kitchen has successfully completed one year with 200 recipes.Thank you so much for your kind support to my blog.Here I share the recipe of how to make our native Kanyakumari Special Meen(Fish) Curry that I regularly cook in my home.

Friends try this recipe and send your photos to my mail. Subscribe,Like, Share and Comment on my page.
Follow my page for more tasty recipe.


Kanyakumari is a beautiful tourist place situated in the southern tip of Indian Peninsular surrounded by tri-seas(Bay of Bengal,Indian Ocean,Arabian Sea).Now you can guess what is famous in this place,yes ofcourse fish.There we can get many varieties of fresh sea fishes from three seas like nei meen(seer fish),ayala(Indian Mackerel),chala meen(Sardine which we get in kanyakumari has more taste as well as less bony),black nethali(black anchovy),therachi(ray fish),navarai(red snapper),eral(prawn) and each sea fish has unique taste.In most houses of Kanyakumari,Fish is the daily food except vrat(fasting) days.Kanyakumarians(We) prepare a unique fish curry in their(our) home.For this curry we don't add any oil and also we won't do any seasoning.We can use any fish for this recipe,each fish gives different taste.Prawn Fish curry is one of the tastiest one.
Now lets us know about the pre preparation for this recipe.For this fish curry we want to prepare a coconut based paste by adding the spice powder coriander powder,red chilly powder,black pepper powder,shallot(sambhar onion) which is the base to this curry.Then we need tamarind juic for that we need to soak a lemon size tamarind in water to half an hour to extract the tamarind juice.Since it is a fish curry we also add some vegetables like raw mangoes(optional),drumsticks(optional),tomatoes if you put raw mangoes,it gives the sour taste so we add less amount of tamarind(lemon size to gooseberry size).Any cleaned fish can be used for this recipe. Come on lets see the required ingredients and the step by step instruction for this recipe.

Method:

Recipe:

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Preparation Time: 20 Minutes Cooking Time: 10 Minutes Serving: 4

Ingredients:

Fish 1/2 Kg.
Tamarind Water 1 Cup(Lemon size Tamarind soaked in water).
Tomato(Roughly Chopped) 3 Nos.
Drumstick(Roughly Chopped) 1 or 2 No.
Green Chilly 2 Nos.
Water as Required.
Salt to Taste.
Curry Leaves Few.

For Coconut Paste:

Grated Coconut 1 Cup.
Shallots(Sambar Onion) 1 Number.(If you don't have add a small piece of onion)
Red Chilly Powder 1 Tbsp.
Coriander Powder 2 Tbsp.
Pepper Powder 1/2 Tsp.
Water as Required.

Step By Step Instructions:
  • For coconut paste,take a mixie jar,add 1 cup grated coconut,1 shallot(sambhar onion),2 tbsp coriander powder,1 tbsp red chilly powder,1/2 tsp pepper powder,add few water and grind it into fine paste.
  • Transfer the paste into a pan which is used for cooking the curry.
  • Add the tamarind water to it and give a good mix.
  • Add the roughly chopped vegetables(tomato,drumstick,green chill) along with required salt.Give a good mix.
  • Now place the pan on the stove and boil it until the vegetables cooked.Add few curry leaves.
  • Now add the fish pieces one by one into it and give a gentle mix so that the fish won't get sccrambled.
  • Cook it for 2 to 3 minutes.
  • Now add few curry leaves,turn off the stove,cover with lid and leave it for 2 to 3 minutes.
  • Our Kanyakumari Special Meen(Fish) Curry is ready.Enjoy with hot rice.

Pictorial Description:

Take all the coconut paste ingredients in a mixie jar.

Add required water,grind it into smooth(fine) paste.


Chop the vegetables.

Clean and cut the fish.

Take a cooking pan,add the grinded paste.

Add the tamarind water and mix.

Add the vegetables along with required salt and mix it well.

Turn on the stove and place the pan on it.

Cook the vegetables until done.

Add the fish pieces into it.

Give a gentle mix and cook it for 2 to 3 minutes.

Turn off the stove,garnish with few fresh curry leaves.

Cover and leave it for 2 to 3 minutes.

Now our Kanyakumari Special Meen(Fish) Curry is Ready.Serve with hot rice.


Note:

Use Mud Pot for making fish curry gives more taste.
You can also marinate the fish for 15 minutes by adding turmeric powder and salt.

Serving Suggestions:

This Kanyakumari Special Meen(Fish) Curry can be usually served with hot rice.You can also serve this curry for idly,dosa which gives awesome taste.

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Wednesday, June 9, 2021

Quick Tiffin Sambhar using Homemade Instant Sambhar Powder By Raji's Smart Kitchen "Cook Food in a Smart Way".

  Wednesday, June 09, 2021    

South Indian Idly Sambhar,the name heard itself all are saying 'Yummy'.Yes,it is one of the favourite side dish curry of South India.We prepare different types of sambhar like traditional vegetable sambhar for rice,tiffin sambhar for idly,dosa,moong dal sambhar,etc.,Here I share the recipe of how to make Quick Tiffin Sambhar using Homemade Instant Sambhar Powder that I have tried.

Friends try this recipe and send your photos to my mail. Subscribe,Like, Share and Comment on my page.
Follow my blog for more tasty recipe.


Nowadays most of us have the thinking to cook food in less time.For that we do many meal pre preparations like making ginger garlic paste,dosa/idly batter,dough making,instant powders,grating coconut,chopping vegetables,making chutneys,gravy base,paste,etc.,Last week while meal preparation,I go through my recipe collections for the menus that I cook for this week,I found a instant sambhar powder recipe.Already the idly dosa is in my menu so that I give a try to this recipe and prepare this sambhar powder.Next day I cook sambhar with this sambhar powder which was awesome as same as traditional sambhar and it takes only less time to cook.Come on lets see the required ingredients and the step by step instruction for this recipe.

Recipe:

Print Friendly and PDF
Preparation Time: 10 Minutes Cooking Time: 20 Minutes Serving: 4

Ingredients:

For Homemade Instant Sambhar Powder:

Toor Dal(Pigeon Peas/Yellow Lentil/Sambhar Dal) 1 Cup.
Coriander Seeds 1/2 Cup.
Dry Red Chilly 10 to 15 Nos.
Cumin Seeds(Jeera) 2 Tsp.
Fenugreek Seeds(Vendhayam/Methi) 1/4 Tsp.
Turmeric Powder 1 Tsp.
Asafoetida(Hing) Powder 1 Tsp.
Salt 1 Tsp.

For Quick Sambhar:

Onion(Roughly Chopped) 1 Nos.
Shallots(Sambhar Onion) 5 to 10 Nos.
Tomato(Roughly Chopped) 2 Nos.
Greeb Chilly 1 Nos.
Sambhar Vegetables(Potato,Carrot,Drumstick)(Roughly Chopped) 1 Cup.
Tamarind Gooseberry Size or Tamarind Paste 1 Tbsp.
Homemade Instant Sambhar Powder 4 to 5 Tbsp.
Mustard Seeds 1 Tsp.
Cumin Seeds(Jeera) 1 Tsp.
Dry Red Chilly 1 or 2 Nos.
Fenugreek Seeds(Vendhayam/Methi) 1/4 Tsp.
Cumin Seeds(Jeera) 1 Tsp.
Dry Red Chilly 1 or 2 Nos.
Mustard Seeds 1 Tsp.
Coconut Oil 1 Tbsp.
Salt as Required.
Sugar 1 Pinch.
Water as Required.
Curry Leaves(Finely Chopped) Few.
Coriander Leaves for Garnishing.


Step By Step Instructions:

  • For homemade instant sambhar powder,heat a pan,add 1 cup toor dal and roast it well until aroma comes out.Transfer it into a plate.
  • In the same pan,add 1/2 cup coriander seeds,2 tsp cumin seeds,1/4 tsp fenugreek seeds,10 to 15 dry red chilly(or based on the spiciness you required) and roast it well.Transfer it to the plate.Cool it down completely.
  • Transfer it to a mixie jar,add 1 tsp turmeric powder,1 tsp asafoetida powder,1 tsp salt to it.Grind it to a course powder.Now our homemade instant sambhar powder is ready.You can store this powder in a air tight glass container for 1 month.
  • Soak gooseberry size tamarind in required water for half an hour to extract tamarind water.If you have tamarind paste,you can also use it instead of tamarind water.
  • Using this sambhar powder now we are going to prepare sambhar with less time for that heat 1 tbsp coconut oil in a pan,season with 1 tsp mustard seeds,1 tsp cumin seeds,1/4 tsp fenugreek,1 or 2 dry red chilly and few curry leaves.
  • Add 1 onion,5 to 10 shallots,2 tomatoes,1 green chilly to it and saute it until soft.
  • Add 1 cup sambhar vegetables(drumstick,carrot,potato) along with required salt and saute it for 1 minute.
  • Now add the tamarind water and cook the veggies well.Add water if required(If you use tamarind paste,add 1 tbsp tamarind paste to it along with required water and cook).
  • Add 4 to 5 tbsp homemade instant sambhar powder to it and give a good mix.Boil it for 2 to 3 minutes.
  • Add few coriander leaves and a pinch of sugar to and boil it for 1 minute.
  • Garnish with few fresh coriander leaves.Our Quick Tiffin Sambhar using Homemade Instant Sambhar Powder is ready.Enjoy.....

Pictorial Description:

For homemade instant sambhar powder,roast toor dal in a pan.

Transfer it to a plate.


Roast coriander seeds,dry red chilly,cumin seeds and methi.

Transfer it to the plate and cool it down.

Transfer to a mixie jar,add turmeric powder,asafoetida powder,salt.

Grind it to a coarse powder.

Our Homemade Instant Sambhar Powder is ready.Stored it in a air tight glass container for 1 month.

For Quick Sambhar,Soak tamarind in water to extract tamarind water.You can also use tamarind paste.

Heat coconut oil in a pan,season with mustard seeds,cumin seeds,fenugreek seeds,dry red chilly and curry leaves.

Add onion,shallots,tomato,green chilly and saute it until soft.

Add sambhar vegetables and fry.

Add required salt and saute it for 1 minutes.

Add tamarind water and cook the veggies well.Add water if required.(If you use tamarind paste add 1 tbsp tamarind paste along with required water and cook).

Now add the instant homemade sambhar powder.

Stir it well and boil it for 2 to 3 minute.

Add few coriander leaves and a pinch of sugar.

Mix and boil it for 1 minutes.

Turn off the stove.Garnish with more coriander leaves.

Now our Quick Tiffin Sambhar using Homemade Instant Sambhar Powder is Ready.Enjoy.....


Note:

You can store this instant sambhar powder in room temperature itself.We can also store in refrigerator for more days.

Serving Suggestions:

This Quick Tiffin Sambhar using Homemade Instant Sambhar Powder gives the same taste as traditional sambhar.We can serve it with idly,dosa,appam,rice.

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