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Friday, September 28, 2012


1 cup of Idli rice / raw rice.

Soak the rice for 4 hours and grind it as if you grind for dosa batter. The consistency should be of that of dosa batter. Now you grease the idli plates with oil and keep it in the cooker. After the idli’s are cooked put it in the idiyappam machine and now your idiyappam is ready.

Kadai vegetables

Kadai Vegetables:
Green capsicum – ½
Yellow Capsicum – ½
Red Capsicum – ½
Garam masala powder – ½ tea spoon
Onion – 2 nos.
Paneer – 100 gms.
Ginger Garlic Paste
Tomato – 2 nos.
Chilli powder – 1 tea spoon
Fresh cream – 1 table spoon.

1.  Cut the onions into medium pieces and separate it into single layers.
2.  Slice the green, yellow and red capsicum into thin pieces.  
3. Slice paneer into thin pieces.
4. Take two tomatoes, put it in the hot water, remove the skin and cut into small pieces.
5. Take a kadai, add little oil fry the onions till golden brown.
6. Then add ginger garlic  paste, chilli powder and garam masala powder and sauté for few seconds. 
7. Then add tomatoes and sauté for 1 minute.
8. Then add all the capsicums and sauté for 2 minutes.
9. Keep the stove in simmer and cover it with the lid for 5 minutes.
10. Don’t forget to stir the vegetables in between.
11.  After all the vegetables are cooked add salt and paneer.
12. Keep stirring for few more minutes.
13. Then add very little kasuri methi. Lastly add the fresh cream and mix it well and switch off the stove.
Your kadai vegetable is ready.