Peas, Chow Chow Fry

This dish is prepared with peas , chow chow and grounded masala. An excellent side dish for roti, chapathi. Have a look at it's prep.....! here
Ingredients
serve 2 person

3/4 cup peas, Soak overnight
1/2 chow chow , cut into 1/2 inch cubes
1/2 Onion, finely chopped

Masala
4 , 1 inch coconut
2 garlic cloves
4 green chillies
2 Spoon olive oil

Seasoning
1/8 spn jeera/cumin seeds
4 curry leaves

Preparation
Boil peas and chow chow together in a pressure cooker for 2 whistle. Set aside. Grind the masala ingredients into fine paste adding little water to it. Set aside. Now heat 2 spoon oil in a pan. Add the seasoning ingredients to it, when it splutters add onions. Fry till they turn translucent then add the grounded masala to it. When oil separates add the boiled vegetables to it. Leave it to blend well with the grounded masala, fry till water is absorbed fully. Garnish with coriander and serve hot.

Murungai keerai Poriyal/Green Leaf Side Dish

This side dish is made using Murungai Keerai/Green Leaves from Drumstick tree. It's a very healthy dish rich in iron. It should be avoided eating at night. Now have a look at this tasty, healthy poriyal/side dish...!

Ingredients

Serves 3

3 cups Murungai Keerai/Green Leaf from Drumstick tree, cleaned, washed

6 Small Onions, finely chopped

2 garlic cloves, smashed with skin

3 red chillies

curry leaves

Seasoning

1/8 tbs mustard

1/8 urad dal

1/8 jeera/cumin seeds

3 tbs olive oil

Garnish

1/2 or little less ground nuts, dry roast, Grind very " coarsely "

Preparation

Heat oil in a pan. Then add seasoning ingredients to it. When it splutters add onion, garlic, red chillies, curry leaves to it. Fry till raw smell goes out next add keerai/green leaf ,salt and 1/4 cup water , now do not stir the greens ,cover and cook for 3 mints. Now open and stir. Cook for few more mints later add the course grounded ground nuts to it. Serve hot with any curry and rice.

Cauliflower Channa Korma

Ingredients

Serve 3 to 4

1 and a half cup Channa Dal, Soak overnight and cook for 2 whistle

2 cups Cauliflower, Add cauliflower to boiled water for 5 mint, set aside.

1/2 onion, finely chopped

1/2 tomatoes, finely chopped

1/2 tbs ginger garlic paste

curry leaves

4 tbs Olive oil

Masala

cinnamon, cloves, cardamom

Powder Masala

3/4 tbs red chilly powder

1/2 tbs coriander powder

1/8 turmeric powder

Masala to Grind

4 cashew nuts

1/4 tbs flannel/sombu

4 1-inch coconut

1/4 Poppy seed

Grind to a fine paste adding 1/4 cup water to it.

Method

Heat oil in a cooker/pan. Add masala's to it. Next add onion, tomatoes, curry leaves, ginger garlic paste to it. Fry till oil separates from it. Then add boiled Channa, cauliflower , powder masala, salt to it.

Fry till masala and veggies well incorporated. Then add 1 cup water to it. Leave it to boil for sometime then check for salt & spicy , cover and cook for 1 whistle.

Now transfer grounded masala to the pan. Leave it to boil for 2 mints. Garnish with coriander and serve with rice/roti/chapathi/puri/idli/dosa.

Crock Pot Chicken Dum Biryani

Crock Pot Chicken Dum Biryani

I bought Crock pot this thanksgiving .........so did some research about the cooking method , recipes , tips and things should be avoided esp while cooking in crock pot. Next is to search and cook ......something delicious, thank God I found this wonderful dum biryani recipe from my old collections. First time cooking in crock pot was interesting and I was very eager about the result. After 1 hr of my prep in crock pot ........yum yum the aroma filled the house so, had a hope that it should be Ok !!!!!!!

After 5 hrs .....Ho hooo I couldn't believe when I opened and tasted it, Success !!. Try this awesome tasting recipe in CROCK POT !!!

My Beautiful Crock Pot after 30 mints.

Ingredients and preparation *

Serve 2 to 3 person

Step 1.

Chicken - 2 lb, Cut them into small/medium size

Turmeric powder - 1/8 tbsp

salt as required

Ginger-garlic paste - 1 and a half tbsp

Curd -1 and a half spoon

Wash chicken for 3 change of water and add other ingredients given above. Leave it to set for 1 hr.

Step 2.

Onion -1 and 1/4 red onion, Straight cut
Olive oil -1/2 cup
Now heat oil in a pan/kadai. Deep fry the onions and set aside. Leave the oil to cool.

Step 3.

Red chilly powder -1 tbsp

Coriander powder -1 tbsp

Garam masala 1/4 tbsp

Green chillies -4, slit them

Mint -1/2 cup

Coriander leaves -1/2 cup

Oil -left over from step 2

Now add all the above ingredients to the chicken marinated before. Leave it to rest at least for 2 to 3hrs. Longer the time it sets increases the taste of the biryani.

Step 4.

Food colour -1/12 tbsp

Lime(medium) - 1 nos

Mix food color in lime juice. Set aside.

Step 5.

Basmathi rice -1 and a half cup

Sonamasoori rice -1 cup

Salt -1/2 spoon

Cardamom, Bay leaves, cinnamon stick, cloves

Boil 4 to 5 cup of water in a big pot. Add all other ingredients given above to it. When the rice is half cooked strain the water and set the rice aside.

Crock Pot, I've layered and set the cooker to cook.

Step 6. CROCK POT

NOTE: Before transferring the chicken to the crock pot I sauteed for 5 mints in pan. I read in the crock pot instruction booklet that milk, sour cream should be used only in the end of prep. In order to break down the curd I marinated, I sauteed for 5 mints not more than that.

Now transfer the chicken to the bottom, then sprinkle fried onions on it. Next spread half quantity rice on it, next spread onions and then with left over rice again. Make 5 to 6 holes and pour lime food color juice into it. cover with lid. Set the cooker to cook for 4 and a half to 5 hrs. Don't open the cooked often. Stir once for every 1and a half hr. After 5 hrs switch it off and fold rice and chicken with spatula without breaking the rice. Serve biryani with raita, boiled eggs.

NOTE: Actually to prevent steam I made dough (All purpose flour + water) and spread that on the space between lid and rim of the stoneware.

Vazhapoo / Banana flower / Banana blosom Vada

Vazhapoo Vada*

Vazhapoo/ Banana flower is very good for stomach. Lot of dishes can be made with this flower like vada, poriyal, kootu, usili. Try out this tasty and healthy dish.

Ingredients

serve 3 person

1 small vazhapoo

{clean and cut them into small pieces}

1/2 cup channa dal/BG dal

{soak for 2 hrs and grind into course paste}

3/4 onion, finely chopped

3 green chillies

4 curry leaves

salt, coriander leaves

oil to deep fry

Preparation

Boil 2 cups of water in a bowl. Add 1/8 turmeric powder , flower to it. Cook for 4 mints then strain water and set cooked flower aside.

Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded course paste to it and mix well. Take a small portion and roll into small balls. Make it flat and deep fry them in oil. Repeat the same for the rest of the mix. serve hot.

Mushroom Gravy

I am not a big fan of mushroom dishes but when I tried this thick gravy I found it tasty. This gravy is thick so it goes great when mixed with rice or as a side dish for roti/ chapathi. Taste it then..!

Ingredients

Serve 2 to 3

Mushroom, Wipe with clean towel then cut into 4 quarters measure 3 cups

2 medium onions, finely cut

1 tomatoes , finely cut

1/2 cup pudhina, roughly chopped

1/2 tbs finely chopped ginger

1/2 tbs finely chopped garlic

3/4 tbs Red chilly powder

3/4 spoon coriander powder

1/8 tbs turmeric powder

1/2 cup coriander leaves

Salt

For Seasoning

1/8 tbs mustard

1/8 tbs jeera

1/8 tbs sombu/flannel seeds

curry leaves

olive oil

Method

Heat oil in a pan. Add seasoning ingredients , when splutters add onion, pudhina, ginger, garlic to it. Fry well then add tomatoes and all other powder ingredients. Fry till they blend well and oil separates, next add mushrooms ,salt and stir well. Cover and cook for 5 minutes. Then taste it, garnish with coriander leaves and serve hot.

Paneer Kothu Chapathi

I found this kothu chapathi/ parata concept in Tv then though of trying it at home adding little touch to it. I've added shredded paneer in the masala, for different flavour it can be substituted with veggies too. Try out then ..! Ingredients
Serve 2 to 3

5 chapathi/roti , Cut them into very small pieces
1/2 cup shredded paneer
2 onion ,finely chopped
3/4 tomatoes , finely chopped
1/2 spoon jeera powder
1/4 spoon chilly powder
2 green chillies, 2 red chillies
1/4 spoon ginger, finely chopped
1/4 spoon garlic, finely chopped
1/2 tbs garam masala
coriander leaves to garnish

For seasoning
1/8 tbs mustard
1/8 tbs jeera
curry leaves
2 tbs Olive oil

Method
Heat oil in the pan. Add seasoning ingredients to it. When it splutters add onion, ginger, garlic to it. Fry well till they turn translucent then add paneer, tomatoes , powder spices , Fry for some time next add chapathi pieces and salt to it. Cover and cook in simmer to blend in the spices with chapathi. Garnish with coriander leavs ,Stir well and serve hot.

Variation:""Veg kothu chapathi"" can be done the same way by adding any vegetable ( cook and add it when onions fry) instead of paneer.Try kothu parata with same recipe using stuffed parata's.

Coriander Rice Served with Raw Plantain Fry

Isn't this looks simple and yummy. An easy way.......got this idea from my friend. Though to try adding little touch to it. Tried it for the first time ......tasted great. The preparation time is almost nil compared to other variety dishes........try it out then !

Coriander Rice Served with Raw Plantain Fry*

Coriander Rice
Ingredients
Serve 2

1 and a half cup sonamasoori rice ( Any rice variety)

To fry
2 cup coriander leaves, washed
1/4 mint, washed
1/4 curry leaves, washed
4 green chilly
1 inch piece ginger
3 , 1 inch piece coconut
1/4 spoon tamarind paste

For Seasoning
1/8 spoon mustard
1 spoon urad dal
1 spoon cashew nuts
1 spoon ground nuts
1/2 spoon channa dal
4 curry leaves
4 spoon finely chopped onions
1/8 spoon jeera

Prep
Wash rice for 3 change of water. Cook separately, spread in a plate and keep it inside the fridge (chiller) for 20 to 30 minutes.
Now heat 1 spoon oil in a pan. Add the ingredients given to fry except tamarind paste. Fry for 3 minutes and grind it in the mixer adding 1/2 cup water and tamarind paste to it.
Now heat 2 and a half spoon oil in a deep bottomed pan. Add seasoning ingredients to it. Fry them well next add the grounded mixture, salt to it. Reduce the flame to Low. Keep stirring for sometime then add rice to it. Mix well until masala and rice incorporates well. Serve hot with any crispy side dish.

Raw Plantain Fry
Ingredients
Serve 2

1 Raw plantain , remove skin, slice into thin pieces
2 spoon basin powder
1 spoon chilly powder
2 curry leaves, chop finely
salt.

Preparation
Take a bowl and add all the ingredients given above. Mix well. Now dribble little water and mix well set aside. Heat a tava and pour enough oil to shallow fry them. Place one by one on the tava and fry till golden brown. Now turn other side and repeat the same. Serve hot.

Diwali Lunch Menu

Here it is .......Very simply but yummy !!!

1. Drumstick Sambar (South Indian's Special)

2. Prawn or Shrimp Fry

3. Pepper Rasam ( South Indian Soup)

* Drumstick Sambar

Ingredients

Serve 4 person

To Boil

Toor Dal -1/2 cup

Tomatoes -3/4 (Roughly chopped)

Turmeric Powder -1/8 spoon

Oil -1/8 spoon

Hing -2 dash

To Fry

Onion -1/2 {Straight Cut}

Drumstick -5 to 6 2 inch pieces

Sambar powder -1 and a half spoon (prefer homemade)

Salt

For Seasoning

Mustard -1/8 spoon

Jeera -1/8 spoon

Fenugreek - 5

Curry leaves -4

Small onion -2 {Finely chopped}

Heat 2 spoon oil in a pan. Add all the ingredients given above. When the mustard splutters switch off the stove and set the pan aside.

Coriander to Garnish

Tamarind Paste -2 Spoon

Preparation: Wash Dal for 3 change of water. Transfer it to pressure cooker. Add all other ingredients given to boil in it. Add 2 cup water and cook for about 2 to 3 whistle. Now drain water from dal. Reserve drained water. Smash dal with mathu or wooden stick used for smashing. Set aside.

Now Heat a spoon oil in a pan. Add onions and fry well then add drumstick and dal water to it. If dal water is not sufficient add little water to it. Leave it to cook for about 4 minutes approx. Now add smashed dal to it. Leave it to boil for 2 more minutes. Next add sambar powder, salt. Reduce the flame to low-medium. After 1 minute add tamarind paste. After 1 minute add seasoning to it. Leave it to boil for few seconds with lid. Garnish with coriander. Sambar is ready to serve with rice , Idli, Dosa , Vada.

*Prawn OR Shrimp Fry

Ingredients

Serve 2

Prawn or Shrimp - 1/2 Cup

{Prefer smaller size for better taste}

Ginger - 1 spoon finely chopped

Garlic -1 and a half spoon finely chopped

{Try not to add gg paste}

Onion -1 finely chopped

Tomatoes - 1 small , finely chopped

Red Chilly Powder -3/4 spoon (Add according to spicy level)

Coriander Powder -3/4 spoon

Turmeric Powder -1/8 spoon

Olive oil, salt to taste

Masala -Cinnamon sticks, cloves

Method

First clean and wash the prawn for 2 to 3 change of water. Set aside.

Now heat a deep bottomed pan. Add 3 to 4 spoon oil to it. Add masala ingredients to it. Next Add onions , finely chopped ginger, garlic and fry till golden brown. Next add tomatoes, powder ingredients to it. Fry till oil separates from it. Now add 1/2 cup water and leave it to boil for 2 minutes. Next add prawn to it. Fry till it forms a thick gravy. Serve hot with any rice dish.

* Rasam

South Indian Soup. Every family have their won tradition of preparing it. The following recipe is my mom's......our favorite.

Ingredients

Serve 4

To Mix

4 Red chilly

2 garlic , smashed

Tamarind Paste -4 Spoon

Tomato -1/2 , Smash it with fingers

3 cup water

little coriander leaves

1/8 spoon turmeric powder

2 dash hing

salt

For Seasoning

1/2 spoon oil

1/8 spoon mustard

1/8 fenugreek seed

1/8 spoon urad dal

4 curry leaves

1 dash hing

Pepper rasam powder (homemade) or any branded powder

Method

Take a bowl and transfer the ingredients given to mix. Smash everything in the bowl with fingers. Taste for salt and spice level. If the salt or spice level is less rasam will taste very bad.

Adjust accordingly. Set aside.

Now heat oil in a pan. Add the seasoning ingredients to it. Now transfer the mixture to the pan. Wait for the first boil. Immediately switch it off and add rasam powder. Cover with lid set aside.

Note:: If rasam boil for long time fresh smell will go off leaving different taste.

It's Diwali Special. So I planned for the following special dishes...! yummy yummy !!!

* Breakfast Special
Chow chow Baath
Wondering what it is. It's Karnataka Special. It's a combination of Kesari Baath and Masal upma. What a great combi isn't it .......Have a look at it then! Kesari Baath
Masal Upma
Masal Vada

**Kesari Baath
Ingredients
Serve 2 person

Rava(Suji) - 1/2 cup
Sugar -1/2 cup {Adjust to taste}
Salt - a pinch
Ghee -1/8 cup
cardamom -1
Food Color -1/12 spoon
Cashews & Dry Grapes -1/8 Cup
Method*
Heat a Pan. Add little ghee and rava to it. Fry well and keep it aside.
Heat a deep bottom pan. Add 1 spoon ghee and fry cashew nut and grapes. Set aside.
Now add 3/4 water , cardamom to the same pan. Leave it to boil. Now add salt, rava to it. Stir well and cover it. After 2 minutes stir well and add sugar, ghee , roasted nuts to it.
Leave the cover for some more time and stir once. Little milk can be added (Optional). Serve hot.

* Masal Upma
Recipe in breakfast section.

* Masal Vada
Ingredients
Serve 3 Person

BG Dal or Bengal Gram or Channa Dal -3/4 Cup
Green Chilly - 3 to 4 Fine chopped
Sombu -1/8 spoon
Curry leaves -4
Coriander leaves
Onion -1/2 Fine chopped
Canola oil to deep fry
Salt
Method*
First Grind dal , sombu into a course paste in a mixer. Adding very little water to it. Transfer the paste to a bowl. Add all other ingredients except oil. Mix and keep aside. Now heat oil in a deep pan. Take a small portion of the above mixture. Roll and make it flat in the palm or in a sheet. Slide slowly into the hot oil. Fry till both the sides become golden brown. Serve hot.

Happy Diwali !!!

Diwali is a major Indian festival that is very significant in Hinduism and Jainism. Known as the "Festival of Lights," it symbolizes the victory of good over evil, and lamps are lit as a sign of celebration and hope for humankind. The lights also represent the time when Rama came back from the forest, and all his village lit lamps to welcome him back home.

Celebrations focus on lights and lamps, particularly traditional dipa or deeya. Fireworks are associated with the festival. Diwali is a colloquial name used in North India, while the festival is formally called Deepavali in South India.

For Hindus it is one of the most important festivals,there are several beliefs regarding the origin of the holiday. The most repeated version is that Hindus celebrate Diwali to mark the time when Lord Rama achieved victory over Ravana. Some also view it as the day Krishna defeated the demon Narakasura or in honor of the day Bali went to rule the nether-world, obeying the order of Vishnu.

On the day of Diwali, many wear new clothes, share sweets and snacks. Some North Indian business communities start their financial year on Diwali and new account books are opened on this day. {Source wikipedia}

We wish u a very Happy & Safe Diwali. Have fun and Enjoy the festival.

Chicken Biryani

There r lot of methods to prepare Biryani. The only Important instruction is that the ingredients should be fried well and only proper proportion of masala when blended together can result the best treat,...a best method to treat ur family with an excellent biryani. Try this out ......{pic lately without fail}
Serve 3 person

First,
2 cups Chicken
Wash and cut chicken into medium size or small pieces. Set them aside.
2 cup Basmati and 1/2 cup Sonamasoori
Wash them for 2 to 3 change of water. Now soak and set them aside for 20 minutes.

*Step 1
Ghee -4 Spoon
Olive oil or Veg oil -4 Spoon
Onion -2 {Straight cut}
Ginger Garlic Paste -1 Spoon
Red chilly powder -3/4 Spoon
Pudhina -1 Cup

**Masala
Cinnamon Stick -2
Bay Leaves -2
Cloves -2
Cardamom -1
Marati Mogu -1

Now heat pressure or deep bottomed pan. Pour ghee and oil to it. Then add masala items to it. Next add onions and fry till they turn translucent. Now add all left over ingredients given above in step 1 . Fry till golden brown. Approx it will take 6 to 7 minutes.

*Step 2
Tomatoes -1/2 {Finely cut}
Coriander leaves -1/2 cup
Green Chilly -3
Coriander powder -1 and a 1/4 spoon
Turmeric powder -1/4 spoon
Salt to taste
Chicken -2 Cups

Now add all the above item to the golden brown mixture in the cooker or pan. In medium flame fry till masala and chicken mixes and oil separates from it. Approx 5 to 7 minutes. Then, Add water {Measurement given below} to it.

For 1 cup sonamasoori= 2 cup water
For 1 cup basmati = 1 and a half cup water

Leave it to boil then, add rice and squeeze a lime in it. Taste for salt and spicy.
Now leave it to cook for 2 whistle. Ur spicy and tasty biryani is ready to eat. Serve with mint chutney and raita.

Chicken Curry Served with Ghee Rice

Yeah its an excellent combination for any special day. This was my Sunday Special and had great time with our friends and family at home. But Sorry couldn't save the dish to post in blog. I will definitely next time. OK then peep to have a look of my recipe below..!


Dated Dec 15, Posting Pic of Delicious Chicken Curry !
* Chicken Curry
Ingredients
Serve 4 person

Chicken - 2 and a half to 3 lb ( With Bone)
{Washed and Cut into small pieces}
Onion -1/4 { Fine Cut}
Small onion -4, roughly chopped
Tomatoes -1 Small {Fine Cut}
Red Chilly Powder -1/2 Spoon
Coriander Powder -1 Spoon
Turmeric Powder - 1/4 Spoon
Salt , Olive Oil

Ingredients to Grind-1*
Small onion -4
Pepper Corn -1/2 Spoon
Ginger -1 Inch
Garlic -4
Cloves -2
Cinnamon -1 small
Green chilly -3

Ingredients to Grind-2*
Coconut -5 {1 inch piece} , Poppy Seed -1/8 spoon (soaked for 10 mints in water), Sombu -1/8 spoon ,Cashew nuts -3

Preparation
Wash and cut the chicken into small pieces. Set aside.

Grind both the mixture 1* & 2* separately and set aside.

Now heat a pressure cooker. Add chicken, turmeric powder,onions,tomatoes, grinded mixture 1*, 1 spoon oil, 1/2 spoon salt,chilly powder, coriander powder and 2 cups water. Leave it to cook for 3 whistle. Set aside.

Seasoning ingredients
Oil -3 spoons
Small onions -3 ,fine cut
jeera -1/2 spoon
mustard -1/8 spoon
curry leaves -7
Heat a pan and season the ingredients and set aside.

Now heat a pan. Transfer the cooked chicken to it. Add grounded mixture 2* to it. Leave it to boil for 2 mints in medium next add the seasoning to it. Cover and cook in simmer for 2 more mints. Serve hot with rice, idli, dosa, puri,chapathi,roti.

* Ghee Rice
Ingredients
Serve 4 person

Basmati Rice -3 and a half cup
Sonamasoori -1/2 cup
Ghee -4 Spoon
Olive oil - 1 or 2 spoon
Pudhina -1/2 cup
Cashew nuts -8 to 10
Onion -1 small {Straight Cut}
Ginger Garlic paste -1/2 Spoon

Masala items
Cinnamon -1
Cloves 2
Bay leaves -1

Preparation
Wash rice for 2 to 3 change of water. Soak them and set aside.
Now heat a deep bottomed pan or cooker. Pour oil and ghee to it. Add the masala item to it.
Then add onions, ginger garlic paste, pudhina to it. Fry them till translucent. Then add cashew nuts , rice to it. Fry for 2 more minutes and add salt, water to it.
{For 1 cup basmati rice :1 and a half cup water and 1 cup sonamasoori : 2 cup water}
Cook for 2 whistle and serve hot.

Ven Pongal & Coconut Chutney

Ven Pongal

This dish is prepared with rice ,mung dal and few more fried spices. An easy cook dish which is very popular in Tamil Nadu. Pongal-Chutney-Vada is an excellent combination. This dish should be served hot. Have a look at it now !

Ingredients

serves 2 person

Rice -1 cup

Mung Dal -1/2 (Little more)

Salt
Coriander leaves

*Seasoning

Green Chilly -2{Slit them}

Ginger -1 and a half inch {Finely chopped}

Pepper Corn -6

Course pepper powder -1/4 to 1/2 (according to ur spice level)

Jeera -1/2 Spoon

Ghee -3 Spoon

Curry Leaves -5

Cashew Nuts -8

Oil

Method

Wash dal and rice for 2 to 3 change of water. Transfer it to a pressure cooker. Cook for 2 whistle. keep aside. Heat a pan and pour ghee and oil to it. Now add jeera, pepper corns, curry leaves , ginger , green chillies, cashew nuts to it. Fry them and add it to the cooker.

Next add salt, course pepper powder and coriander leaves to it. Mix gently and check for ur taste. Serve hot with coconut chutney (SEE recipe in chutney section).

NOTE: This dish should be served hot. A small variation in its usual prepartion ie I've add course pepper powder instead of pepper corns cause when I added pepper corns my H separated and ignored it. When I added half portion corn + half portion course powder he ate pepper . Avoid if u don't want to do the same.

Egg Bhurji

Egg bhurji is my favorite dish. There r lot of ways in doing it.This is bit different with spinach and capsicum in it. Try it out ......then !

Ingredients
Serves 3 Person

Egg -4
Milk -1/8 Cup
{Beat both together and keep aside}
Green Chilly -3
Ginger -1 inch
Palak (Spinach) -Finely chopped 1/2 cup
Onion -1 Big{Finely Chopped}
Capsicum -1/4 {Finely Chopped}

Method
Heat a pan. Pour 2 spoon olive oil to it. Add the following seasonings to it.
Mustard -1/8 spoon
Jeera -1/8 Spoon
Curry Leaves -5
Next add onions, capsicum, palak(spinach), ginger to it. Fry till they all blend together. Add salt and beaten egg milk mixture to it. Reduce the flame to medium. Keep stirring till it cooks well. Serve hot with roti or chapati or rice.

Radish Roti

Radish roti is a normal roti or chapati with grated radish in it. It tastes as normal with a hint of radish taste in it. We eat every time the same roti or chapati ...so,to get a hint flavour I added radish. Try it out then...!

Ingredients

For 6 to 7 roti's

Wheat flour - 1 and a half cup

Radish - grated 1/2 cup

Salt

Olive oil to roast

Method

Mix all the ingredients in a bowl and knead with water to a soft dough. Leave it aside in a closed container for 15 to 20 minutes.

Then take small portion and roll it adding dry powder to it.

Put the rolled dough on a preheat tava and bake till golden brown. Dribble oil or ghee. Serve hot with any curry or chutney or curd or pickle.

I've served with Masoor Dal Fry. Same recipe of dal fry. Try it out !!

Ragi Roti

Ragi roti is a very healthy , nutritious and tasty dish made out of ragi. Try it out then...!

Ingredients

For 4 roti's

Ragi -1 cup

Rice flour -2 spoons

Green chilly -3 {Finely Chopped}

Small onions or pearl onions -4 {Finely Chopped}

-Can be substituted with any onion

Pudhina -1/2 cup {Finely Chopped}

Olive oil

Salt

In India my mom used to substitute pudhina with Murungai Keerae ( Moringa oleifera ). It used to be very very tasty and its very healthy too. Since we don't generally find it here I used pudhina.

Method

Sieve ragi flour and rice flour. Transfer it to a bowl. Add the chopped onions, green chillies , pudhina to it. Now add salt and knead with hot water. Add little water at a time. Make a soft dough out of it. Next divide it into 4 balls. Apply a drop of oil in each ball and keep it aside.

Now heat Tava or Griddle. Dribble oil in it.

As shown in the above figure take a plastic sheet or banana leaf and apply oil to it. Place a ball and roll it with the finger to a medium thin roti. Transfer this roti slowly to the tava. Dribble oil round the boundaries and leave it to cook for few minutes then turn it and leave it to cook for some more time and set aside. Repeat the same for other balls.

This dish should be served with Coconut chutney. Ur healthy and tasty snack is ready to serve.

Coconut chutney recipe is there in my chutney section for reference.

Veggie Shell Pasta

This is a very tasty & easy cook dish. When I tasted in my friends house I remembered my college days when I had pasta for the first time. Wonderful taste of sauce blended well with veggies and paste is just perfectly delicious. This recipe does not have grated Parmesan cheese but if required can be added. So y r u waiting give a try to my new entry "Veggie Shell Pasta".

Ingredients

Serve 2 person

Shell Pasta - 2 cups

Red Onion - 1 Small {Finely chopped}

White Onion - 1/2 Big {Fine Chopped}

Capsicum -1/2 {Big Chunks}

Mushroom - 1/2 cup (optional)

Green Chilly - 3 {Slit it}

Garlic - 2 {Finely Chopped}

Basil -1/2 cup {Chinks}

Chilly Tomato Sauce -2 Spoon

Green Chilly Sauce -1/2 Spoon

Soy Sauce -1/2 Spoon

Hot Sauce -1/2 Spoon

Traditional Pasta Sauce - 3 Spoon

Olive oil - 2 spoon

salt and pepper

Preparation

Heat Water in a deep bottomed pan. When it boils add salt and pasta. Leave it to cook. Then drain excess water and set aside.

Heat a shallow pan or wok. Add oil to it. Then transfer onions, garlic to it. Fry till translucent then add capsicum and mushroom to it. Fry well to cook for about 4 to 5 minutes. Then add pasta sauce to it, later add all other sauce to it.

When all blends together add the cooked pasta and basil to it. Fold them well and leave it to cook with lid for 2 minutes. Now serve hot with grated Parmesan cheese if required.

Hot and taste pasta is ready to serve.

Stuffed Potato Parata

I like parata's a lot. When ever I get recipe's from friends or blogger I used to try it immediately. After trying lot of them I made few changes according to our taste and tried this recipe. It's spicy ,soft , easy to make and u get stuffing in every bite. Try it out .............!



Ingredients
6 big parata's


For Stuffing
Potato -2 Medium Big{Boil potatoes , Smash well}
Garlic -5 {Finely chopped}
Green Chilly or Thai Chilly -3 {Finely chopped}
Spinach or Mint or Coriander leaves -1/2 cup {Finely Chopped}
Salt to taste


For Dough
Wheat Flour -1 &1/2 Cup
Salt to taste
Olive oil - 1/2 spoon


Preparation
Step 1
First Knead the dough adding salt and water. Later pour oil and Knead for few seconds and keep it aside with lid for 15 minutes. Later make 6 balls out of it. The ball should be bigger than usual chapati ball.


Step 2
Mix all the ingredients given For Stuffing in a bowl. Smash potato well before mixing it with other ingredients. Next taste for salt and spice. Make 6 big balls out of it.


Step 3
Now take a wheat ball and make it flat for about 6 inch. Next place the stuffing ball in it and fold.
Repeat the same process for all the above. Leave them for 5 minutes. Next cover them with wheat flour and place it in the board to roll folded side facing down. Roll them to flat if required sprinkle flour on it. Repeat the same for all.

Heat tava or flat pan ,now dribble oil in it. Transfer the flat dough slowly to tava and toast it well adding olive oil in it. Hot and spicy potato stuffed parata is ready to serve with curd and pickle (Optional).

Prawn Biryani

It's Spicy Prawn Biryani today ! Want to know the prep.........then peep here for the recipe.

Ingredients

Serve 2 to 3 person

Prawn -Mini Prawn {170 g or 6 oz or 1&1/2 cup}

Basmati Rice -2 Cups

Masala:

Cinnamon

Cardamom

Bay leaves

Cloves

Veggies and Dry Powder:

Onion -1&1/2 {Straight cut}

Tomato -1 small {Finely cut}

Green Chillies -4 {Slit}

Ginger Garlic paste -1 spoon

Pudhina -Hand full

Coriander leaves

Curry leaves

Olive oil , Ghee

Red Chilly Powder -1 Spoon

Coriander Powder -1 Spoon

Turmeric Powder -1/8 Spoon

Lime juice from 2 medium lime

Preparation

Wash the rice for 2 change of water and set aside to soak for 20 minutes. Wash prawn for 4 change of water and set aside.

Heat a deep bottomed pan or pressure cooker. Pour 4 spoon of olive oil and ghee each. Add masala's to it. Then add onions and stir till translucent next add red chilly powder, pudhina and ginger garlic paste to it. Fry them till oil separates from it.

Next add tomatoes, green chilly , coriander leaves, curry leaves to it. Fry them till they club together. Next add prawn to it. Reduce the flame to medium and leave it cook well for 5 to 8 minutes.

Next add water to it{Rice to water is 1 to 1&1/2}. Leave it to boil. Next add salt, rice and lime juice to it. Leave it to cook for 2 whistle. Serve hot with boiled eggs and onion raita.

Garlic bread & White Sauce

A tasty white sauce served with garlic sesame bread. An excellent snack option from our usual bhaji, bonda, padoda ....etc . Want to try then have a look at the recipe given below...!


Ingredients
Serves 4 Person


For Bread
White Bread -8
{ Substitute any bread. First edge out then Cut each bread into 3 strips }
Sesame seeds -1/2 spoon
Garlic -2 { Chop them into very fine pieces}
Butter or Olive oil -3 to 4 spoon


White Sauce
Milk -1 & 1/4 cup
All purpose flour or Maida -2 & 1/2 spoon
Onion -1 Small {chop them into very fine pieces}
Pepper powder -1/2 spoon
Butter -2 & 1/2 spoon
salt


Preparation
For Bread
Mix garlic and sesame seeds in olive oil. If u r substituting with butter then melt butter and follow the same procedure. Leave for few minutes then apply on the bread. Pop them into oven before serving at about 350 degree. It might take 5 to 7 minutes depends up on the oven. When it just turns golden brown remove and serve hot. When u have them hot hot u will love the mild garlic aroma in it.


For Sauce
First melt butter in a pan. Then transfer chopped onions in it. Fry them till golden brown. Then turn into low flame and sprinkle maida in it. Stir through then add milk slowly to it. Make sure the flame is in low or nil now mix well and increase the flame to medium. Next stir through till the sauce coats the spoon. It might take 4 to 5 minutes. Remove from heat and add pepper , salt. Mix well and serve hot. The sauce thickens after cold so make sure to take it little watery. Can be served with breads, chips.

Channa Dal Kurma

Got fed up eating usual chutney , sambar for Idli .............check out this kurma which I learnt from my MIL. Great combination for Idli, Dosa.

Ingredients
Serves 4 person

Channa Dal -1/2 Cup
Potato -1 small
Onion -1 {Cut into chunks}
Tomatoes -1 {Cut into chunks}
Ginger -1 inch
Garlic -2
Green chilly -2
Coconut -3 {1 inch piece}
Red Chilly Powder -1 spoon {Adjust according to spice level}
Coriander Powder -1 spoon
Turmeric Powder -1/8 spoon
Salt

Seasoning

Onion - 1/2 finely cut
Mustard -1/8 spoon
Jeera -1/8 spoon
Curry Leaves -4
Olive oil

Preparation
Step 1
Boil channa dal and potato in pressure cooker. Smash them coarsely. Keep aside.

Step 2
Heat 1 spoon oil in a pan. Fry the onions, tomatoes, green chilly, ginger, garlic and coconut in it till they turn brown then, grind it in the mixer into fine puree.

Step 3
Now heat a pan. Pour 3 spoon oil in it. Next add the seasoning ingredients later transfer the grounded mixture into it. Fry them till raw smell goes out then add chilly powder, coriander powder, turmeric powder to it. Fry till oil separates.

Next add dal potato mixture ,1/2 cup water and salt. Leave it to boil and check taste. If the curry is thick add water for medium consistency. Garnish with coriander and serve hot with Idli or Dosa.

Palak Paneer & Channa Masala

Check this out !!!
Roti served with Palak Paneer & Channa Masala.
Here goes the wonderful recipe for it.



* Palak Paneer
A very health, tasty and fast cook dish which goes great combo with roti or chapati. I got this recipe from my friend. Whenever I have to do something special in no time I always prefer to prepare this tasty dish for roti.

Ingredients
Serve 3 person

Palak - 2 Hand full
Paneer -1 cup {1 inch size}
Onion -1 and 1/2 {Cut into big chunks}
Tomato - 1 and 1/2 {Cut into big chunks}
{ Take tomato and onion of same amount }
Green Chilly -5
Ginger -1 inch
Garlic -2
Sour cream or Curd -1 spoon (optional)

Dry Masala
Jeera -1/2 Spoon
Coriander -1 Spoon
Salt

Seasoning
Mustard -1/8 spoon
Curry Leaves -4
Jeera -1/8 spoon
Olive oil

Preparation
Step 1
Heat 4 cups of water in a bowl. When it starts to boil add the palak to it. When the leaves starts to change color switch off the stove. Filter the water and keep the leaves aside.

Step 2
Heat 1 spoon oil in a pan. Add onion, tomato, ginger, garlic and green chillies to it. Fry till they turn brown then keep aside to cool.

Step 3
Now grind palak and fried vegetables in a mixer into a fine paste.

Step 4
Now heat a deep bottomed pan. Add 2 spoon oil to it. First add the seasoning ingredients followed by grounded paste (step 4) to it. Leave the lid ON. Leave it to boil for 3 minutes. Next add the dry masala powders to it. Leave it to boil again for 2 more minutes.

Step 5
Parallel to the above process heat a shallow pan. Pour oil to it. Toast the paneer till they turns brown then, keep aside.

Step 6
Now add the fried paneer to the pan. Leave it to boil with the gravy for 1 minute, now garnish with sour cream and serve hot.

* Channa Masala

This dish can be served with plain rice, roti , pulav, puri ....etc. Isn't this wonderful. So here goes the recipe for it.

Ingredients
Serve 3 person

Channa -1 cup
{Soak for at least 6 hrs}
Onion -2 {Fine Cut}
Tomatoes -2 {Fine Cut}
Green Chilly -4
Pudhina -1/2 Cup
Curry Leaves -4
Red Chilly Powder -3/4 Spoon
Coriander Powder -3/4 Spoon
Turmeric Powder -1/8 Spoon
Ginger Garlic paste -3/4 Spoon
Masala -Cinnamon, Cardamom, Cloves
Olive oil ,Salt
Coriander to Garnish

Preparation
Step 1
Wash soaked channa for 3 change of water. cook it in a pressure cooker for about 3 whistle. Keep aside.

Step 2
Heat a deep bottomed pan. Add 4 Spoon oil to it then add the masala's to it. Next add onion and fry till they turn translucent. Then add ginger garlic paste,pudhina, chilly powder to it. Fry well till they all club together and leaves out oil. Next add the tomatoes to it. Fry well next add the coriander powder, turmeric powder to it.

Fry for few minutes then add 3/4 of cooked channa , salt ,1 cup water and cook with lid for about 5 minutes.

Smash the left over 1/4 channa and add it to the pan mixture. Leave it in medium flame for few more minutes then Garnish with coriander leaves.

Onion Chutney

This chutney goes well with Dosa, Idli .

Ingredients

Serves 3

To Grind

Onion - 2 big or 16 small

Dry Red Chilly - 3

Coconut -1 inch piece 3

Tamarind -a tiny piece

Garlic -2 medium

Seasoning

Mustard -1/8 spoon

Urad Dal -1/8 spoon

Curry Leaves -3

Oil

Salt

Method

Heat 1 spoon oil in a pan. Transfer all the ingredients given to grind. Fry them till they turn light brown. Transfer to the mixer and ground it to a fine paste without adding water. Transfer the chutney to a bowl.

Again heat 1 spoon oil in a pan. Add mustard to it. When it splutters add all other ingredients to it. Fry for few minutes and add the seasoned ingredients to the bowl. Add salt and mix well.

Onion chutney is ready to serve.

Happy Ganesh Chathurthi !!!

Vegetable Bonda Served with Coconut Chutney

Try out this awesome Spicy Vegetable Bonda in a beautiful Rainy Day !!! Ingredients

Serves 2 to 3 people

Veggies:Potato -1 1/4 cup (Cauliflower -1/4 cup ,Peas -1/8 cup (optional)Carrot, Beans -1/8 cup (optional)Onion -1 small {Fine Cut}
Green Chillies -2 {Fine Cut}
Ginger -1 inch {Fine Cut}
Lime juice -1/2 Spoon
Turmeric Powder -1/8 Spoon

For Bonda Mix:
Corn Flour -1 Spoon
Basin -1/2 cup
Chilly Powder -1/4 Spoon
Rice Flour -1 Spoon
Food color (Optional)
Curry Leaves -5 ( Chopped)
Coriander Leaves (Chopped )
Salt to taste

Seasoning:
Mustard -1/8 Spoon
Curry Leaves -3
Jeera -1/8 Spoon
Oil

Preparation:

Step 1
Wash and Cook veggies adding 1/4 spoon salt to it. Then chop them into small pieces and Keep aside.

Step 2
Heat oil in a pan. Add all the seasoning ingredients to it. When the mustard splutters add onions, green chillies , ginger to it. Fry till onion turns translucent. Now add the cooked veggies, turmeric powder ,1/4 cup water and salt to it. Reduce the flame to medium. Cover and Cook for 5 to 7 minutes till veggies and masals gets well incorporated and water is fully absorbed. Next add lime juice to it. Cover and cook for 1 more minutes. Keep it aside to cool. Take small portion and make balls out of it. Keep aside.

Step 3
For Bonda Mix:-
Transfer all the ingredients given for bonda mix to a bowl. Make paste adding water to it. Make sure the paste is similar to dosa batter consistency. Check for taste.

Step 4
Final Prep:
Heat enough oil to deep fry. Take a veg ball , dip in bonda mix and deep fry. Repeat the same for all other balls.
Serve hot with Coconut chutney or ketchup.

* Coconut Chutney

Ingredients

Coconut -1/4 shell OR 1/2 Cup

Green Chilly -2

Ginger -1/2 inch piece

Dalya -1/2 Cup

Salt

Seasoning

Mustard -1/8 spoon

curry leaves -3

Urad Dal -1/8 spoon

Oil

Preparation

Transfer the below ingredients to a mixer.

Coconut, green chillies , salt ,Ginger ,Dalya.

Grind them into a fine paste. Transfer to a bowl.

Now heat 1 spoon oil in pan. Add mustard first when it splutters add all other ingredients given for seasoning. Next fry for few minutes then transfer it to the chutney bowl.

Check for salt and spicy. Can be served with Dosa, Idli, Vada, Bonda , Puri....etc,.

Paneer Jalfrezy

Paneer is important indigenous, nutritious and wholesome dairy product, occupy a prominent place among traditional milk products and carry lot of market potential. It is of great value in diet because it is a rich source of high quality proteins, fat, minerals and vitamins. It plays a vital role in increasing organized food chains. It is an excellent match of non-vegetarian food.

Source from wikieducator.

My friend suggested me a site called Arusuvai. It's an amazing site with great collection. I learnt this recipe in it and thought to give a try........For the first time I tried ...............It really tasted great believe me. Follow this very easy steps to taste this yummy dish. It can be served with chapati or roti or pulav.

Ingredients

Serve 3 person

Paneer -2 cups {1 inch size}

Capsicum -1/2 of big {1 inch size}

Onion -1 1/2 {Fine Cut}

Tomato -1 1/2 {Puree it}

Ginger Garlic Paste -1 Spoon

Turmeric Paste -1/4 Spoon

Curry Masala Powder -1 Spoon

Red Chilly Powder -1 Spoon

Coriander to garnish

Method

Heat 6 spoon oil in a pan. Add fine cut onions to it. Fry them till golden brown. Next add ginger garlic paste, curry powder, chilly powder to it. Fry till oil separates. Now add the tomato puree, turmeric powder, 1/2 cup water, salt to it. Fry them till oil separates.

Parallel to the above preparation , toast the paneer cubes in a tava adding oil to it. when is all turns golden brown set aside.

Stir the pan mixture well, when the raw smell goes out add the capsicum to it. Leave it to cook with lid for 3 to 4 minutes then, add the toasted paneer cubes to it. Leave it to boil for some time. Garnish with coriander and serve hot.

Milagai Bhajji (Mirchi Bhajji) & Beans Puttu or Beans Usili

Mirchi Bhajji - One of our all time favorite appetizer. In my hometown there used to Carnival (Trade Fair) every yr, We all used to go mainly to buy these spicy mirchi Bhajji's and big masala papad's. It used to be awesome........hot hot and Spicy spicy...mmmm. Chalo have a look of the recipe. Ingredients
Serves 2 person

Mirchi -2 {If it's too long cut them into halves}
For medium heat use deseeded or otherwise leave it as such removing only the extras.
Sombu or flannel seed -1/8 spoon
Basin -3 Spoon
Corn Flour -2 Spoon
Rice Flour -1 Spoon
Chilly Powder -3/4 Spoon {Use 1/2 Spoon for medium spicy}
Onion -1/4 Onion {Cut into very small pieces}
Curry Leaves -4 {Chop them into very small pieces}
Baking Soda -a pinch
Food color -a pinch (optional)
salt.

Preparation
Mixture -Mix all the powder ingredients to a thick paste. Only thick mixture will stick to the mirchi properly. Now add sombu, onions and curry leaves to it. Keep it aside.
Now in a kadai or pan heat oil. Take a single mirchi and dip it in the mixture. Just dip don't use all ur finger and roll it.......in that way the bhajji won't have a proper shape. Now slide it into the oil and deep fry it. Serve with chutney or tomato sauce.

Adding onions actually gives an excellent balanced taste.

* Beans Puttu or Beans Usili

This medium spicy tasty side dish can be eaten with rice and curry. I've used beans but can be substituted with snake guard or lady finger.
Ingredients
Serves 2 person

Beans -2 cups fine cut.
Channa Dal -1/3 cup
{Soak for 1 1/2 hrs. Grind them into course and keep aside}
Green Chilly -3 {Slit it}
Onion -1/2 {straight cut}
Coriander leaves
Salt and Oil.

Seasoning
Mustard -1/8 spoon
Sombu -1/8 spoon
Urad Dal -1/8 Spoon
Curry Leaves -4

Preparation
Heat 1 spoon oil in a pan. Transfer the grounded course Dal to it. Cook it in medium flame. Cut them into fine small pieces and keep aside.
Now heat 2 Spoon oil in another pan. Add mustard when it splutters add all other seasoning ingredients to it. Next add onion, green chilly and fry till they turn translucent. Then, add beans and salt to it.
Fry for few minutes now add 1/2 cup water and cover with a lid to cook. When the water evaporates completely add cooked Dal lumps to it. Mix well and leave it to fry for few minutes. Garnish with coriander and serve hot.

Poli or Obatu or Babbatlu

This dish is widely Known as Poli in TamilNadu ,Obatu in Karnataka, and Babbatlu in Andra Pradesh. There r lot of varieties in it like Channa Dal + Jaggery stuffed sweet Poli, Dalya +chilly powder (spicy) Poli, Coconut Poli , Vegetable Poli.......and so on.

Here I've posted the Channa dal +jaggery stuffed recipe. This should be served with ghee spread on top and with any fruit(Mango or banana) pudding.

Ingredients

For 6 poli

Channa Dal -3/4 Cup

Grated or powdered Jaggery -3/4 Cup

Maida -3/4 cup

Turmeric powder -1/12 spoon

Salt, Oil

Ghee

Preparation

Take a bowl. Transfer maida ,salt, turmeric powder to it. Add water little by little and knead it to a soft dough. Add 3 Spoon of oil and knead it again. Leave it to rest for at least 3 to 4 hrs. Then make 6 balls out of it. Keep aside.

Boil Channa dal in a pot with enough water. Don't boil them in pressure cooker cause it might get over cooked. Boil till soft. It should be easy smash. Filter the water. Transfer to a tissue paper to absorb excess water for few seconds then immediately transfer to mixer. Add the grated jaggery to it. Grind it to form a thick paste ,don't add water. Now transfer the stuffing to a bowl. Make 6 balls out of it. This ball should be bigger than maida balls.

Now Take a thick plastic paper. Apply enough oil to it. Take a maida ball place it in the middle and press it with Ur fingers (use Ur index finger, middle finger and ring finger) to form a medium size ,next place stuffing ball on it. Cover it all together to form a big ball. Roll it in Ur palm. Then again place it in the sheet. Press it with Ur finger (I heard my friend using Roller Pin instead of pressing with finger but I felt using finger is easy and not messy). Do slowly if u r doing for the first time don't hurry it up. First press in the middle next edges again middle then edges........keep repeating the same till it is thin.

Now heat a Tava or pan. Just dribble oil on it. Now transfer the poli to the tava. If there is enough oil in the sheet it would come out easily without breaking so, always make sure to put enough oil before placing the balls. Now pour oil on the sides of the poli. Leave it to roast for 1 or 2 minutes then turn it over, again it might take 2 or more minutes. Transfer to a plate and apply ghee on top. Now Poli is ready to serve.

Chenai Kizhangu Varuval

Chenai Kizhangu : This vegetable is similar to Elephant foot but smaller in size. When it is boiled it becomes very soft. When cooked oh my god................very tasty. One of my favorite favorite....dish. I love this dish a lot , In my childhood days I always used fight with my mom if my sis or brother gets an additional piece.

It can be served with any curry and rice. After cooked it might look like potato but it is no way similar to potato. I am very sorry I don't know what's the name of it in English. I searched in Google But couldn't find it. If I come to know about it then I will definitely update here ......!

So now have a look at the recipe and try in out.

Ingredients

Serves 2 person

Chenai Kizhangu -4 medium

{Boil and cut into slices or into 4 quarters, Boil it the same way like potato with the skin}

Chilly Powder -1/2 spoon

Corn Flour -1/2 Spoon

Salt ,Oil

Seasoing

Mustard -1/8 spoon

Urad Dal -1/8 spoon

Curry Leaves -5

Preparation

Heat a pan, pour 3 spoon oil in it. Add the mustard, when it splutters add other ingredients to it.

Now add chenai kizhangu to it. Fry for 3 minutes.

Next mix salt, chilly powder and corn flour in a small bowl. Now add this powder mix to the pan. Fry in medium flame with the lid. If u want it to be more crispy dribble 1 spoon oil in the middle of frying. I dribbled twice to make it crispy.

Fry for few more minutes and serve hot.

Birthday Special !!!

It's my H birthday. I always make sure he spends his day with lot of joy and fun. I prepared chocolate cake {tried for the first time} made him cut at 12:00 am. It was a good surprise for both of us. Then, as usual prepared his favorite dishes starting from breakfast till dinner. Invited friends and had lot of fun.
As I finished cooking took a shot to share with u guys through my blog. The menu is -

Spicy Andhra Style Mutton Biryani
Mint Chutney
Boiled Eggs
Vegetable Raita
Cucumber (garnished with salt and pepper)

* Mint Chutney

Ingredients
Mint(Pudhina) - Hand Full
Cilantro (Coriander Leaves) -1/2 cup
Curry Leaves -1/4 Cup
Coconut -4 (1 inch piece)
Urad Dal -1 Spoon
Tamarind -very small amount
Green Chillies -3 {Can be substituted with Red Chillies}

Seasoning
Mustard -1/8 Spoon
Curry Leaves -3
Urad Dal -1/8 Spoon

Preparation
Heat 1 Spoon oil in a pan. Add all the ingredients given. Fry them for few minutes. Grind them adding enough water {add little water at a time} to form a paste. Transfer to a bowl. Now season the seasoning ingredients in a pan adding 1 spoon oil. Pour it to the bowl. Now add salt and mix well. It is ready to serve.

* Vegetable Raita

Veggies -
1 Onion , 1/4 Capsicum , 1/4 cucumber , 1/8 Medium Tomato , 1 Green chillies , Cilantro.

Chop all the above veggies into fine pieces.
Now add enough curd {I've taken 2 cups of curd } to a bowl. Whisk well. Add all the chopped veggies and salt to it. Vegetable Raita is ready to serve.

* Cucumber

Peel cucumber and slice it into thin slices. Garnish with Salt and Pepper.

* Boiled Eggs

Boil water in a pan. Add 1/8 salt to it. Slide down eggs into the pan. Leave it to boil for 5 minutes. Remove the shell from the eggs and slice it into halves. Garnish with salt and pepper.
It is ready to serve.

* Spicy Andra Style Mutton Biryani

Before I start the preparation of the recipe I should share u guys from whom I learnt this recipe. It's my MIL's recipe. She is expert in preparing Non-Veg dishes, this is one of her best recipe. Believe it or not this recipe has "NO" added extra masala in it. But Trust me it has the best taste in it. The whole day my husband was praising me for the Excellently tasting Biryani . For all this I should thank my MIL.

Ingredients
This serves 5 to 6 person.
Mutton -1 Kg {Cut into small pieces}
Basmati Rice -2 Cups
Sonamasuri (Raw Rice) -3 Cups
I've combined Sonamasuri(Raw Rice) and Basmati to have a balance taste. It's optional to have the same proportion.
Onion Medium - 3 to 4
Tomato -1 Very Big
Green Chillies -4 (Slit in the middle)
Pudhina -Hand full
Cilantro -Hand full
Ginger Garlic paste-3 Spoon
Red Chillies -1 1/2 Spoon + 1/2 Spoon
Coriander Powder -3/4 Spoon + 1/2 Spoon
Ajinomoto -1 Spoon
Butter -1 1/2 Stick {Substitute with Ghee of same measure}
Olive Oil -1/2 Cup
Salt to taste.

Masalas
Cinnamon Stick -2
Cardamom -2
Bay Leaves -2
Marati Mogu -1
Cloves -3

Preparation
First cook mutton in a pressure cooker adding the below listed items for about 4 to 5 whistle. Reserve the boiled mutton juice.
1/2 spoon chilly powder, 1/2 coriander powder, 1/4 salt, 1/8 turmeric powder.

Heat Ghee and oil in Pressure Cooker or a very deep bottomed pan. Add the masala items to it. Then add onions, When it turns translucent add ginger garlic paste, red chilly powder, Coriander powder and fry till golden brown. Next add the tomatoes ,pudhina ,green chillies and coriander leaves (cilantro) to it. Fry well to incorporate the masalas, When oil is separated add turmeric powder, precooked mutton to it. In medium flame leave it too cook well with the lid for 3 to 4 minutes.

Parallel to the above work. Wash rice for 3 change of water and soak for about 30 minutes.

Now add salt and Mutton juice OR water{For sonamasuri R:W is 1:2,For Basmati R:W is 1:11/2} to the cooker. Taste it. Leave it to boil then add the rice. When the water to boils fix Ur lid and cook for 2 or 3 whistle.

Ur delicious tasty + spicy biryani is ready to finish. Hope u all liked the recipes................Thanks for visiting indianbistro. Have a great day!

Urulaik Kizhangu Patani Poriyal (Potato, Peas Sidedish)

Ingredients

Potato -1 {Cut into big cubes , Boiled}

Peas -1/2 Cup {Cooked}

Ginger -1/2 inch {Fine chopped}

Garlic -2 {Fine cut}

onion -1 {Fine Cut}

Tomato -1/2 Medium {Fine Cut}

Chilly Powder -1 Spoon

Turmeric Powder -1/4 Spoon

Curry Leaves -4

Salt, Oil.

Preparation

Heat a deep bottomed pan. Pour 3 Spoon oil to it, next add mustard when it splutters add onion , ginger , garlic and curry leaves . When onion turns golden brown add tomatoes, Fry them till oil separates from it. Now add boiled potato and peas to it. Fry for few minutes then add turmeric powder, chilly powder and salt to it. In medium flame cover and cook, make sure to stir occasionally. It might take 5 minutes to cook well. Serve hot with rice and curry.

Keera Kuzhambu (Spinach Dal )

Ingredients

Palak (Spinach) - Hand Full {Chop them into small pieces}

Garlic -2{Fine Cut}

Green Chillies - 3 {Fine Cut}

Onion -1/2 Medium {Fine Cut}

Tomatoes -1 1/2 Medium { Fine Cut}

Toor Dal - 1/2 Cup

Turmeric Powder -1/4 Spoon

Salt , Oil

Seasoning

Onion -1/4 Medium {Fine Cut}

Mustard -1/4 Spoon

Jeera -1/4 Spoon

Urad Dal -1/4 Spoon

Curry Leaves -5

Red Chillies -1

Garnish With

Ghee -2 Spoon

Preparation

Wash dal for 2 to 3 change of water. Transfer dal to pressure cooker. Next add palak, green chillies, tomatoes ,onion ,1/4 spoon oil, 1 1/2 cup water ,garlic to the cooker. Cook for 2 to 3 whistles. Remove the lid and smash it. If it is too thick add 1/2 cup water to it.

Heat a Pan. Add 1 Spoon oil then add mustard, When it splatturs add other seasoning ingredients to it. Fry for few seconds then, add the smashed dal to it. Leave it to boil for 3 minutes. Garnish with ghee.

Serve hot with rice.

Independence Day !

Happy 60th Independence Day !

Vegetable Pulav - A simple medium spicy rice dish with lot of veggies in it. There r lots of methods to prepare it, I learnt this method from my sister, Whenever I get bored with my style I alternate with my sister's recipe. It's a medium spicy dish which has excellent aroma and taste in it, It can be served with vegetable kurma or raita and any crispy's.

Try this tasty dish which is very much different from normal Pulav , the method to prepare it is also very easy. I like this recipe a lot which is a bit similar to fried rice (Not Exactly) ...........check it out.

Ingredients

Veggies -Carrot ,Beans ,Cooked or Frozen Peas , Lima Beans (Double Beans) ,Potato ,Capsicum ,Cabbage ,Cauliflower.
{Cut all the veggies into 1/2 inch strips}
Basmati Or Normal Rice -1 1/2 Cup {Soak 30 minutes}
Pepper Corn -6
Green Chillies -3
Garam Masala -1 Spoon
Pepper Powder -1/2 Spoon
Onion -1 {Fine Cut}
Tomato -1 small {Fine Cut}
Ginger-Garlic Paste - 3/4 Spoon
Pudhina -5 {Chop them}
Coriander Leaves to Garnish
Salt and Oil.

Masala's
Cinnamon stick -1
Cardamom -1
Cloves -2
Bay Leaf

Preparation

Heat a deep bottomed pan. Fry the following veggies separately adding a pinch of salt and 1/2 spoon oil for about 2 to 3 minutes . Carrot ,Cauliflower ,Beans ,Lima Beans ,Potato ,Capsicum ,Cabbage , Peas . Reserve the veggies in a bowl after fried .

Add 2 spoon oil to the same pan. Add all the masala ingredients given. Now add the ginger-garlic paste, onion to it. Fry till they trun light brown. Next add the tomatoes,Pudhina , green chillies and pepper corn. Fry till oil separates, Now add all the fried veggies, garam masala and salt to it. In medium flame keep frying them till the masala and veggies club together.

Parallel to the above process (i e when u start to fry onion), Wash and cook rice in electric rice cooker adding 1/2 spoon salt to it. When the rice starts to boil in the cooker add the fried veggies , pepper powder to it and mix well . Leave the cooker ON to continue cooking , It might take 5 more minutes to get fully done. Garnish with coriander leaves and serve hot with Vegetable kurma and crispy's. U will love it. Leave me Ur comments without fail after tasting it.

Simple Meal (Prep Time 40 minutes)

Today's Menu *-*

* Mung Dal Fry

* Lady Finger Fry

* Tindora Fry

* Seasoned Butter Milk

* Papad

A Simple meal with preparation time less than 40 minutes. It serves 2 to 3 person.

*-* Mung Dal Fry

Ingredients and Preparation

Step 1

Mung Dal -1/2 Cup

Garlic -2 {Fine Chopped}

Tomato -1 {Fine chopped}

Turmeric powder -1/8 Spoon

Oil -1/8 Spoon

Green Chillies -3 {Fine Chopped}

Water -1 1/2 cup

Hing (asafoetida) -Dash

First fry(without oil) dal for 3 minutes then transfer it to a pressure cooker. Wash it for 2 change of water. Add all other ingredients given above to the cooker. Cook for 2 to 3 whistle. Smash it and keep aside.

Step 2

Oil -2 Spoon

Jeera -1/4 Spoon

Curry Leaves -4

Heat oil in a pan. Add other ingredients given in step 2. Next add the cooked dal (step 1) to the Pan. If it is thick add 1/2 cup water to it. Cover and cook dal in low medium flame for 2 minutes.

Step 3

Salt

Ghee -1 Spoon

Coriander Leaves

Pepper Powder -1/4 Spoon

Now add the ingredients given in step 3 to the pan. Stir and cook for 2 more minutes and serve

hot.

*-* Lady Finger Fry

Ingredients

Lady Finger -25 ( Cut 1/2 inch size)

Onion -1/2 (Fine Chop)

Green Chillies - 2 (Fine Chop)

Salt, Oil .

Seasoning:

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat a oil in a pan. Add the seasoning ingredients to it. When mustard splutters add onion and fry till translucent. Then add green chillies, lady finger and salt. Fry them under medium flame. It will take 6 to 7 minutes to fry well. Garnish with coriander and serve hot with rice.

*-* Tindora Fry

Ingredients

Tindora - 25 {slit and cut into 1 inch size}

Onion -1/2 {Fine Cut}

Garlic -2 {Fine Cut}

Chilly powder -3/4 Spoon

Corn Flour -1/2 Spoon

Oil, Salt

Seasoning

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat oil in a pan. Add the seasoning ingredients to it. When the mustard splutters add the garlic and onion ,fry till they turn translucent. Then add tindora and salt to it. Fry them for 2 minutes. Cover and cook till it becomes soft. Add the chilly powder and corn flour to it. Keep frying them till it turns crispy. Garnish with coriander and serve hot with rice.

Note:-If u want them soft don't add corn flour

*-* Seasoned Butter Milk

Ingredients

Butter Milk -2 Glass

Mustard -1/8 Spoon

Curry Leaves -2

Coriander Leaves

Ginger -1/2 inch {Chop them into fine pieces}

Green Chilly -1 {Chop them into fine pieces}

Oil, Salt

Preparation

Transfer 2 full glass of butter milk to a bowl. Heat 1/2 Spoon oil in a pan. Add mustard to it, when it splutters add other ingredients listed to it. Fry for few seconds and transfer the seasoned ingredients to the butter milk bowl. Add salt and stir well. It is ready to serve.

*-* Papad

Apply 1/8 Spoon oil on the papad. Wrap it up with a paper towel. Heat it in the microwave for 20 to 30 seconds. Crispy papad is ready to serve.

Note: we can heat the papad without applying oil but, it will be a bit hard.