Thursday, December 30, 2010

Mushroom Biriyani

My most favourite dish is Mint biriyani(brinji).I make this recipe so often.I learnt this from my mom who makes it so delicious.Today I have prepared the same with mushroom.My hubby likes little bit of tangy taste in biriyani so i use to add 1-2 tsp of lemon juice/a pinch of tamrind after adding rice.It'll too good.  

Ingredients:
Basmathi Rice-1 cup
Mushroom(chopped into thin slices)-1 cup
Onion-2(medium)
Tomato-2(medium)
Mint Leaves-1 cup
Green Chilly-2
Red Chilly Powder-1/2 tsp
Coriander Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Curd-2 tsp(optional)
Cilantro-few
Curry Leaves-few
Lemon juice-1 to 2 tsp(optional)
Salt
oil

For Seasoning:
BayLeaf-1
Cinnamon-1 piece
Cloves-2 nos

For Grinding:
Fennel Seeds-1/2 sp
Cumin Seeds-1/2 sp
Peppercorns-1/2 sp
Ginger-5 to 6 small pieces
Garlic-5

Method:
1.Heat oil in a pan,add seasoning items,onion and saute it well till turns to light brown.
2.Add grinded paste,saute it for 2-3 mins till the raw smell goes.Add mint leaves and saute it for a min.
3.Then add tomato.Saute it well.
4.Now add salt,red chilly powder,coriander powder and turmeric powder.saute it for a min.
5.Add Curd.Stir it well for a min.Then add mushroom and saute it for some mins.
6.Pour water into it.After it boils,add rice,lemon juice and close the lid.

Wednesday, December 29, 2010

Keerai Kadaiyal

Fenugreek leaves have good dietary fiber and also have many medicinal uses.Me and my hubby like all types of greens.So I use to add any green(Keerai)dish with our meal twice or thrice a week.
Ingredients:
Fenugreek leaves/Venthaya keerai-1 cup
Toor dal-1/4 cup
Green Chilly-2
Vadagam-for seasoning
Salt
oil


Method:
1.Cook toor dal in a pressure cooker by adding water,turmeric powder,oil and keep it aside.
2.In a pan,take green chilly,cleaned fenugreek leaves with 1/4 cup of water and boil.
3.Remove from heat once it gets cooked.Let it cool for some mins.
4.Transfer the cooked greens into a mixer and grind it.
5.Now do the seasoning,add it into the grinded mixture.
6.Add cooked dal and salt.Mix it well.


Serve with plain rice. 


Sending this to Food Palette Series Green

Tuesday, December 28, 2010

Fried Rice

Today I have prepared fried rice with pepper chicken.This is the first time i tried these two recipes.It came out well.Here is my fried rice recipe with yummy pepper chicken.
Ingredients:
Basmati Rice-1 cup
Mixed Vegetables(chopped,long and thin)-2 cups
(Carrot,Cabbage,Capsicum,Peas,Beans,Spring onion)
Onion-1 medium
Green Chilly-1
Gingergarlic Paste-1 tsp
Pepper powder-1 tsp
Soya Sauce-1 tsp
Salt


Method:
1.Wash and Soak the rice for 30 mins.
2.Cook the rice and keep it aside.
3.Heat oil in a pan.Add onion and saute till it turns to light brown.
4.Add gingergarlic paste and saute for 2-3 mins.
5.Add all the vegetables and salt.Stir it well and close the lid.
6.After it gets cooked,add pepper powder and soyasauce.
7.Stir it for a min and switch off the stove.
8.Now add the rice and stir it well.

Pepper Chicken

I tried this recipe for the first time.wow...It came out very well.My hubby liked it very much.This goes well with fried rice.
Ingredients:
Chicken-1/2 cup
Onion-2 small
Gingergarlic Paste-1/2 tsp
Redchilly Powder-1 tsp
Coriander Powder-1 tsp
Turmeric powder-1/4 tsp
Pepper Powder-2 tsp
Salt
Oil


Method:
1.Take a bowl.Add gingergarlic paste(1/4 tsp),redchilly powder(1/2 tsp),coriander powder(1/2 tsp) and salt(I used 1 tsp of readymade chicken masala powder for marination).Mix it and marinate for 2-3 hrs.
2.Heat oil(4-5 tsp) in a pan.Shallow fry the marinated chicken on medium heat till it turns to golden brown on both sides.Keep it aside.
3.Add onion and saute till it turns to golden brown.
4.Add gingergarlic paste and saute until the raw smell goes.
5.Add the shallow fried chicken,redchilly powder,turmeric,coriander powder,pepper powder and salt.Stir it well.
6.Pour required amount of water.Cover the lid and cook on medium heat till the chicken pieces are well cooked.
7.Remove from heat once it gets dry.
8.Serve hot garnished with coraiander leaves and sprinkle some more pepper powder if you need more spicy.

Monday, December 27, 2010

Seppankizhangu Fry

Ingredients:
Seppankizhangu-4 nos
Redchilly Powder-1 tsp
Coriander Powder-1 tsp
Turmeric Powder-1/4 tsp
Oil-for frying
Salt



Method:
1.Boil,Peel and cut the seppankizhangu into round slices.
2.Heat a kadai/pan.Pour little bit of water and add redchilly powder,coriander powder,turmeric and salt.
3.Stir it well and add seppankizhangu.
4.Once the water evaporates,Pour 4-5 tsp of oil and fry.

Thursday, December 23, 2010

Peanut Chutney

Ingredients:
Mustard Seeds-1/2 tsp
Urad dal-1/2 tsp
Curry leaves-few
Peanut-1/2 cup
Redchilly-5 to 6
Tamrind-a little(as per taste)
Oil-for seasoning
Salt

Method:
1.Heat a pan.Pour 1 tsp of oil.Add Peanut and saute till it turns to brown.
2.Add redchilly and tamrind.Saute it for a min.
3.Let it cool for some mins.Grind it into fine paste by adding required amount of water and salt.
4.Season the mustard seeds,urad dal,curryleaves and add it into the grinded mixture.

This goes well with idly and dosa.
Sending this recipe to Kadalaekai Parishe-Groundnut festival-Event in
Chitra Amma's Kitchen.

Monday, December 20, 2010

Kaara Chutney

Ingredients:
Mustard Seeds-1/4 tsp
Urad dal-2 tsp
Cocunut-1/4 cup
Red Chilly-3
Tamrind-a little(as per taste)
Salt-to taste
Oil-for seasoning




Method:
1.Heat oil in a pan.Add urad dal(1 1/2 tsp) and saute till it turns to red.
2.Add redchilly,tamrind,cocunut and saute it for a minute.
3.Let it cool for few mins and grind it into fine paste.
4.Season the mustard seeds and urad dal.Add it into the grinded mixture.
5.Add required water if the mixture is thick.


Serve with Idly,Dosa and Plain rice too.



Friday, December 17, 2010

Muzhu Arisi /Rice Moong dal Upma

Ingredients:
Rawrice-1 cup(200 gm)
Moong dal-1/4 cup
Mustard Seeds-1/2 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Red Chilly-4
Salt-to taste
Oil-for seasoning




Method:
1.Wash and soak the rice and dal for 15-20 mins.Heat oil in a pan/pressure cooker.Add mustard seeds.
2.When it splutters,add urad dal,channa dal and red chilly.Saute till it turns to red.
3.Add required amount of water and salt for rice.
4.When it comes to boil,add the rice and moong dal.
5.Cover the lid and Cook till the water is absorbed.


It can be served with Kaara Chutney.



Thursday, December 16, 2010

Lemon Rice

Ingredients:
Cooked Rice-1 cup(200 gm)
Red Chilly-2 nos
Mustard Seeds-1 tsp
Cumin Seeds-1 tsp
Channa dal-2 tsp
Peanuts-2 tsp
Cashews-1 tsp
Urad dal-1 tsp
Ginger(finely chopped)-1 tsp
Green Chilly-2 nos
Turmeric Powder-1/2 tsp
Curry Leaves-few
Hing-a pinch
Lemon Juice-as per our taste
Salt-to taste
Coriander leaves-for garnishing

Method:
Heat oil in a kadai/Pan.Add all the ingredients one by one and roast it.At last add the cooked rice and garnish with coriander leaves.

Tuesday, December 14, 2010

Fish Kuzhambu

Ingredients:
Fish-5 to 6 pieces
Onion-1 medium size
Tomato-2 medium size
Garlic-4
Redchilly Powder-2 tsp
Coriander Powder-2 tsp
Turmeric Powder-1/4 tsp
Tamrind-1 small lemon size
Curry leaves-few
Salt-to taste
oil-for seasoning
Vadagam-for seasoning


Method:
1.Heat oil in a pan.Add vadagam,onion and garlic.Saute till it turns to light brown.
2.Add tomato and curry leaves.Saute it till it gets mashed.
3.Add tamrind juice,turmeric,redchilly powder,coriander powder and salt.
4.Allow it to cook for 20-30 mins till the oil seperates on the top.
5.Now add the cleaned fish and allow it to cook for 5 mins.


Fish kuzhambu is ready.Serve hot with plain rice.

Monday, December 13, 2010

Carrot Halwa

Ingredients:
Carrot(peeled & grated)-5 carrots(big)
Milk-3 cups
Ghee-1/4 cup
Cardomom-1 tsp
Sugar-1 cup
Raisins-1 tsp
Cashew-1 tsp
Almonds-1 tsp

Method:
1.Melt ghee in a heavy bottomed saucepan.Add raisins,cashews,almonds and saute till it turns to light red.Keep it aside.
2.Heat ghee in a pan.Add carrot and saute it for 2-3 mins.
3.Add milk and cook the carrot stirring constantly until all the milk dries up. 
4.Add sugar,cardomom and stir it well for every 5 mins.(add little amount of milk if it is dry) 
5.Once we get the halwa consistency,remove from heat and garnish with nuts.

Serve hot or cold.
Sending this to Food palette Series White



Thursday, December 9, 2010

Cauliflower Poriyal

Ingredients:
Cauliflower-1(small size)
Onion(finely chopped)-2
Redchilly Powder-1 tsp
Turmeric Powder-1/4 tsp
Gingergarlic Paste-1/2 tsp
Mustard Seeds-1/2 tsp
Urad dal-1/2 tsp
Salt-to taste
Oil-3 tsp


Method:
1.Heat oil in a pan and add mustard seeds.
2.When it splutters,add urad dal,onion,gingergarlic paste,redchilly powder,turmeric & salt.
3.After saute it for 2-3 mins,add chopped cauliflower and saute it for a min.
4.Cover it with a lid and allow it to cook for sometime.

Wednesday, December 8, 2010

Spinach Kootu

Ingredients:
Spinach(finely chopped)-1 bunch
Toor dal-1/4 cup
Vadagam-for seasoning
Onion(finely chopped)-1 small
Tomato(finely chopped)-1 small
Garlic(chopped)-2
Redchilly Powder-1/2 tsp
Coriander Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Salt-to taste
Oil-for seasoning


Method:
1.Cook toor dal in a pressure cooker with water,turmeric powder,oil and keep it aside.
2.Heat oil in a pan.Add vadagam.
3.When it turns to dark colour,add onion and saute till it turns to golden brown.
4,Add tomato and saute it for a min.
5.Add spinach,redchilly powder,coriander powder and salt.saute it and cover with a lid till it cooks.
6.Add toor dal.Bring it to boil(if necessary add water).Simmer for 10-15 mins until the kootu gets thick.


Serve it with hot or cold rice .


Sending this to Food Palette Series Green.













Tuesday, December 7, 2010

Bittergourd/Pavakkai Fry

Bittergourd(Pavakkai) is one of the best vegetable which improve diabetics and toxemia conditions.It's one of my favourite too.In this recipe,we can also use tamrind juice instead of using curd. 
Ingredients:
Bittergourd(round slices)-2 nos  
Redchilly Powder-1 tsp
Coriander Powder-1 tsp
Turmeric Powder-1/4 tsp
Yogurt-2 tsp
Salt-to taste




Method:
1.Boil bittergourd in a pressure cooker or oven.Squeeze out the water.
2.Take a bowl.Add bittergourd and all other ingredients.Mix it well.Leave it for 30 mins.
3.Heat a pan.Sprinkle some oil,add the bittergourd.Pour some oil on the top of it & fry.

Monday, December 6, 2010

Banana Nuts Salad

Ingredients:
Banana-1
Raisin-1 tbsp
Almonds-1 tbsp
Pistachio-1 tbsp
Dates(chopped)-4 nos


Method:
Peel banana and cut into round slices.Add all the remaining ingredients and toss together in a bowl and serve.We can also add honey for sweetness.


Sending this recipe to veggie/fruit a month-Banana event hosted by Aipi of US Masala and Priya's Mharo Rajasthan's.

Thursday, December 2, 2010

Paruppu Idly

Ingredients:
Boiled Rice-1 cup
Urad dal-1/2 cup
Channa dal-1/4 cup
Toor dal-1/4 cup
Ginger-1 inch
Green Chilly-2 nos
Cocunut-1/4 cup(as per our taste)

For Seasoning:
Mustard Seeds-1/2 tsp
Cumin seeds-1/4 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Hing-1/4 tsp
Curry Leaves-few
Peeper(crushed)-1 tsp
Cashew-1 tsp



Method:
1.Soak rice and urad dal seperately.soak channa & toor dal together for 6 hrs.
2.Before grinding dal add ginger & greenchilly,roll it once.Keep it for 24 hrs for fermentation.
3.Now add all the seasonings and grated cocunut.
4.Grease idly plates with oil.Pour the batter and steam it for 12-15 mins.


Serve it hot with chutney and sambar.

Thursday, September 30, 2010

kanchipuram Dosa

Ingredients:
Raw Rice-1 cup
Urad dal-1/4 cup
Channa dal-2 tsp
Fenugreek Seeds-1/4 tsp
Turmeric Powder-1/4 tsp
Curry Leaves-few
Pepper Powder-1 tsp
Yogurt-1 cup
Hing-a pinch
Salt-to taste




Method:
1.Soak rice,urad dal,channa dal and fenugreek seeds in water for 4-5 hrs.Grind them into a smooth batter.
2.Mix turmeric,curry leaves,pepper powder,yogurt,hing and salt.Leave it for 24 hrs.
3.Heat tava.Spread a thick dosa.


Serve hot with onion chutney/Kaara Chutney.








Tuesday, August 31, 2010

Beetroot Soup

Usually we use to take soups before having lunch but we can also mix this soup in rice and have it.It will be really good and healthy too.

Ingredients:
Beetroot(or Carrot)-1 small size
Onion-1 small
Tomato-1 small
Redchilly Powder-1/4 tsp
Turmeric Powder-1/4 tsp
Pepper(crushed)-1 tsp
Cumin Seeds(crushed)-1 tsp
Tamrind-as per our requirement
Corinder Leaves-few

Method:
1.Heat 2 tsp ghee in a pressure cooker/pan.
2.Add pepper and cumin seeds & season it.
3.Add onion till it turns to golden brown.Then add tomato.Saute it well.
4.Add beetroot,redchilli powder,turmeric powder and salt.
5.Add tamrind juice and pressure cook it for 2-3 whistles.
6.Finally add corinder leaves and allow it to boil for 2-3 mins.

Friday, August 27, 2010

Carrot Kheer

Ingredients:
Carrot-5 nos
Cashews-8 to 10 nos
Cardomom Powder-1 tsp
Sugar-1 cup(adjust as per our taste)
Milk-1 1/2 cups
ghee-1 tsp
Cashews/Raisins-2 tsp

Method:
1.Pressure cook the carrots .Grind the carrots and cashews(soaked in warm water for 15 mins)into smooth paste in a mixer.
2.Boil the milk in a thick bottomed vessel.Add sugar and cardomom powder.stir it well.
3.Add the grinded paste and allow to boil for 2-3 mins.
4.Garnish with cashews and raisins roasted in ghee.
5.Delicious carrot kheer is ready:)
6.Serve with hot or cold.


Wednesday, August 11, 2010

Cocunut Rice

Ingredients:
Cooked Rice-1 cup(200 gm)
Mustard Seeds-1 tsp
Red Chilly-2
Cumin Seeds-1 tsp
Channa dal-2 tsp
Urad dal-2 tsp
Cashews-1 tsp
Ginger(chopped)-1 tspn
Curry Leaves-few
Green Chilly-2
Salt-to taste
Sugar-1/4 tsp
Cocunut Powder-1/4 cup
Cilantro-for Garnishing
oil-for Seasoning

Method:
1.Heat oil in a pan.Add mustard,cumin and red chilly.Saute it well till the aroma is released.
2.Add channa dal,urad dal,green chilly,ginger,curry leaves,cashews and saute till soft.
3.Add sugar,salt,grated cocunut and stir gently.
4.Add cooked rice and fry for 2-3 mins.Garnish with cilantro.Serve hot.

Monday, August 2, 2010

Pavakkai/Bitter Gourd 65


Ingredients:
Bitter Gourd-1/4 kg
Corn Flour-1 handfull
Rice Flour-2 handfull
All purpose Flour-2 handfull
Redchilli Powder-2 tsp
Pepper Powder-1 tsp
GingerGarlic Paste-1 tsp
Coriander Leaves-few
Curry Leaves-few
Lime juice-1 tsp
red Colour-pinch
Curd-2 tsp
Salt-to taste
Oil-for frying

Method:
1.Mix all the ingredients.At last add bitter gourd,sprinkle little bit of water and mix it well(like pakoda consistency).Leave it for 5 min.
2.Heat oil in a pan and deep fry in small batches.



Thursday, July 29, 2010

Tandoori Chicken

Ingredients:
Chicken(leg pieces)-5 nos
Yogurt-5 tbsp
Ginger Garlic Paste-1 tsp
Turmeric Powder-1/2 tsp
Red Chilli Powder-2 tsp
Coriander Powder-1 tsp
Pepper Powder-1 tsp
Cumin Powder-1 tsp
Lime Juice-1 tbsp
Red Colour-1 tsp(optional)
Chat Masala-1 tsp
Onion(slit lengthwise)-1 small
Oil-2 tbsp
Salt-to taste

Method:
1.Clean and cut 2 or 3 long slits on each leg piece.
2.Apply red chilli powder(1 tsp),salt and lime juice between all slits and keep it aside for 15-20 mins.
3.Make marination with yogurt,salt,turmeric,red chilli,corianderpowder,cumin powder,pepper powder,dry methi,ginger garlic paste,red colour & lime juice to a smooth paste.
4.Apply it all over the chicken(between all slits and inside).Finally add oil on the top of it which gives a nice coating.
5.Preheat the oven to 400-450 degree Fahrenheit.Cook for 30-35 min till the chicken is tender.
6.To make the chicken even more better put the chicken on the top of griddle/pan.Sprinkle little bit of chat masala,onion and lime juice.Leave it for 2-3 min and serve hot.

Tandoori Chicken on FoodistaTandoori Chicken

Friday, July 23, 2010

Garlic chutney

Ingredients:
Mustard Seeds-1 tsp
Onion-1 medium
Tomato-1 medium
Garlic-8
Red Chilly-8
oil-for seasoning

Method:
1.Grind onion,tomato,garlic and redchilly.
2.Heat oil in a pan.Add mustard seeds.When it splutters,add the grinded mixture and stir it for 10-15 mins.

If we make large quantity,we have to use more oil for seasoning and stir it well till oil seperates on the top.we can also store this in refrigerator for 10-12 days.










Monday, June 14, 2010

Prawn Poriyal(Method 1)

Ingredients:
Prawn-20 to 25 nos
Onion-2
Tomato-2
Redchilly Powder-1 tsp
Turmeric Powder-1/4 tsp
Pepper Powder-1 tsp
Cumin Powder-2 tsp
Curryleaves(finely chopped)-few
Salt-to taste

Method:
1.Take a bowl.Add salt,redchilli powder,tumeric powder,salt,curd and prawn.Mix it well and marinate for 2-3 hrs.(we'll get good results if we increase the hours)
2.Heat oil in a pan.Saute onion until it turns to light golden brown colour.
3.Add tomato and saute it well.
4.Now add salt,turmeric and redchilly powder.
5.After prawn is fully cooked add cumin powder,pepper powder & curry leaves and cook it till desired consistency is reached.




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