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.
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