Mydhiliram's blog

Cabbage is a leafy vegetable and is nutritious. Though most people don't like the taste and smell of the cabbage  it has got good taste when combined with besan flour. Here goes the recipe called cabbage pakoda, serves as an evening snack or appetizer.  Preparation time: 30 minutes Serves: 3 people Ingredients Cabbage : 1 cup ( grated) Besan flour:  1 cup Rice flour: 2 tsp Green chilies: 5 (finely chopped) red chilly powder: 1/2 tsp (optional) Coriander leaves: 1 small bunch (finely chopped) Salt to taste Oil to deep fry Procedure: Take a large bowl with grated cabbage, add 1 cup besan flour, 2 tsp rice flour,chopped green chilies, chopped coriander and salt. Mix all the ingredients with water. Don't add more water as it should be thick sticky mix. Take enough oil in a kadai and heat it. Drop a pinch of this mix into the oil, to check whether oil heats up enough to fry the pakodas. If it fries...

Paneer is a fresh cheese made out of milk which can be prepared at home or available in any grocery stores. Paneer is used in most of the south Indian cuisines in different ways. Here is a dish Paneer Paratha, prepared with paneer, some spices and wheat Flour.Tasty recipe for a breakfast or dinner. Preparation time: 30 minutes Serves: 3 persons Ingredients: 1 cup grated paneer Coriander powder: 1tsp Onion : 1 (finely chopped) Ginger: small piece (finely chopped) Red chilli powder: 1 tsp Wheat Flour: 2 cups Salt to taste Oil to cook paratha. Procedure: Take Wheat flour in a large bowl add 1tsp oil and salt as needed. Knead the flour adding water as required to prepare a soft dough. Pour 1 tsp oil again and knead it. Cover with a lid and keep it aside. Take the grated paneer in a bowl, add chopped onion, 1 tsp coriander powder, 1 tsp red chilli powder, salt to taste, chopped ginger. Mix it well. Now take the dough and prepare small balls. Sprinkle...

Ulagalantha Perumal Temple is situated at kancheepuram, Tamilnadu. It is one of the prominent Vishnu Temples of South India. The shrine in this temple is Lord Vamana and the Godesses is Amudhavalli. Vamana is one of the incarnations of Lord Vishnu. There are 22 incarnations of Lord Vishnu as per Bhagavatha Purana. Out of them prominent 10 avataras are called Dasavathara ( Das means 10) as said in the poem.            Mastya,Koorma Varaahasya Naarasimhasya Vaamana             Raamoo Raamasya Raamasya Budha Kalki Mevacha.  Vamana avatar is the fifth, Lord Vishnu incarnated on the earth as Vamana  a Brahmin Kid to restore the authority of Indra, the king Of Heaven, from Bali the  King of Demons. Bali was a great ruler, given alms to people and done penance to Brahma and want to conquer Indra. Lord Vamana as a Brahmin kid came to Bali to ask 3 steps of land and Bali agrees to it. Then the small kid Vamana...

Cabbage is a nutritious and healthy vegetable and rich in Vitamin C. Cabbage recipes can be prepared with different combinations. Previously I had a post cabbage moongdal curry . Now here goes another recipe, Cabbage with tomato. It is very tasty. Preparation Time: 20 minutes Serves: 3 people Ingredients: Cabbage : 2 cups ( finely chopped) Tomato : 2 no.s (finely chopped) Green chillies: 3 no.s (finely chopped) Red chillies: 1 Mustard seeds: 1/2 tsp Split Bengal gram: 1/2 tsp Urad dal: 1/2 tsp Cumin seeds: 1/2 tsp Cumin powder: 1tsp Oil: 4 tsp Turmeric powder: a small pinch Asafoetida: a small pinch Salt to taste. Coriander for garnishing. Procedure: Take a Kadai with 3 tsp oil. Add mustard seeds when it splutters, add split bengal gram, urad dal, cumin seeds, red chillies and asafoetida. When it turns golden brown add green chillies, chopped cabbage and turmeric powder. Cover with a lid and simmer it stirring occassionally. Whe...

Carrot curry can be prepared in different ways and with different combinations. Previously I have posted Carrot tomato curry. Here is another combination Carrot Coconut curry. It tastes delicious. Preparation time: 15 minutes Serves: 2 persons Ingredients: Grated Carrot : 1 cup Grated Coconut: 1/4 cup Green chillies: 3 (finely chopped) Red chillies: 1 Mustard seeds: 1/4 tsp Cumin seeds: 1/4 tsp Asafoetida: 1/4 tsp Turmeric powder: small pinch Oil: 2 tsp Salt to taste Coriander  to Garnish Procedure: Take a kadai with 2 tsp oil, add mustard seeds when it splutters add cumin seeds, red chillies , asafoetida and green chillies. When it turns golden brown add grated carrot. Cover with a lid and simmer it stirring occasionally  till carrot is cooked.(sprinkle some water if needed)  Add grated coconut and salt cover with a lid and simmer it for 5 minutes. Garnish with  coriander Serve hot with steamed...

Potato Upma curry is prepared by boiling the potatoes. Boiled potatoes with added salt as it is gives  nice taste and serves as a good carbohydrate diet for kids. This curry is very easy to prepare with less time and minimum ingredients. Gives nice aroma and tastes just Yummy. Preparation time: 15 minutes Serves: 3 persons. Ingredients:  Potatoes: 3 (big) Green chillies: 3 (finely shopped) Red chillies: 2  Mustard seeds: 1/2 tsp Split Bengal gram: 1/2 tsp Urad dal: 1/2 tsp Cumin seeds: 1/2tsp Asafoetida: small pinch Turmeric: a pinch Oil: 3tsp Salt to taste Coriander to garnish. Procedure: Cut each potato into 4 pieces. Take a heavy bottom vessel with half filled water, add potatoes and boil till they are cooked. ( to check whether it is boiled insert a fork or knife into the potato, which goes easily if it is boiled).  Let it cool down. Take off the skin and cut them into small pieces. Take a kadai add 3tsp oil. Add ...

Ivy gourd (dondakaya in telugu) also called Coccinia grandis, baby water melon, little gourd is a vegetable commonly available across Asia  and Africa. Ivy gourd extracts are helpful to treat joint pain and control blood sugar levels because of the enzyme glucose-6-phosphatase. There are so many recipes in Indian cuisine with Ivy gourd as a main ingredient. Here is one of them, Ivy gourd chutney  prepared with raw and half ripen ivy gourd and some spices. It tastes very good . Preparation time: 15 minutes Serves: 2 people Ingredients: Ivy gourd: 6 nos.( sliced) Onion : 1 small ( sliced) Coriander: 4 stems Green chillies: 3 nos Mustard seeds: 1/2 tsp Split Bengal gram: 1/2 tsp Urad dal: 1/2 tsp Coriander seeds: 1/2 tsp Red chillies: 2 nos. Tamrind : small piece Asafoetida: small pinch Turmeric powder: small pinch Oil : 2 tsp Salt to taste Procedure: Take a kadai with 1 tsp oil add sliced onions, saute till onions are half cooked...