2011/02/28

COCONUT MILK CHICKEN BIRIYANI




INGREDIENTS:

Chicken - 1/2 kg
Rice - 1 cup ; i used Ponni raw rice
Chilli powder - 1 1/2 tsp
Lemon - 1
Curry leaves , Coriander leaves

Salt to taste

Ginger - garlic paste - 1 tsp

Curd - 1/2 tsp
Turmeric powder - 1 tsp
Coconut milk -- 2 cups
Split green chillies - 2
Onion - 1
Tomato - 1
Cinnamon - 3

Cloves - 1
Biriyani masala powder - 1 tsp
Cashews - 4
Handful of coriander and pudina leaves.


METHOD OF PREPARATION :

1) Marinate chicken with little of chilli powder , coriander powder , salt,turmeric powder and curd for 30 minutes.

2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .
3) Then add tomato , ginger-garlic paste,coriander leaves,pudina and green chillies . Saute it till tender .
4) Add marinated chicken,add all the powders , salt and saute for 10 minutes . Add 1/2 cup of coconut milk and pressure cook for 2 whistles .

5) After 5 minutes , release the pressure and add rice with remaining coconut milk .Mix it well with chicken.Add lemon juice to it . Close the lid and cook for 3 whistles .

Serve hot with Onion Raitha and Pudina Chutney .

VEGETABLE CUTLET




INGREDIENTS :

Peas - 1/2 cup
Corn - 1/2 cup
Potato - 1 big
Carrot - 2
Beetroot - 1 big
Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp
Garam masala - 1/4 tsp
Krack jack biscuit powdered - 1 1/2 cup
Rice flour - 1 cup
Salt to taste

METHOD OF PREPARATION :

1) Pressure cook the veggies for 7-8 whistles or more with less water . Allow it to cool and mash them .
2) Heat pan , add mashed veggies,sprinkle little water and add chilli , turmeric , garam masala and salt . Mix them well . Remove from flame after 5 minutes .
3) Allow it to cool down .
4) Roll small veggie balls , flatten it . Then , coat both sides with rice flour first and then with biscuit crumps .
5) Tawa fry them in slow flame . Once done , garnish it with biscuit crumps and serve with Jam / Sauce .

2011/02/25

EGGPLANT STIR FRY




INGREDIENTS :


Brinjal - 200 gms (small , tender ones with less seeds)
Mustard - 1 tsp
Channa Dal - 1 tsp
Grated coconut - 2 tbsps
Onion - 1 small
Curry leaves
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Besan flour - 1 tbsp

METHOD OF PREPARATION :

1) Heat 2 tbsps of oil in a pan . Add Mustard and Channa dal . When dal gets roasted , add chopped onion and curry leaves . Saute till tender .
2) Then , add grated coconut and saute till the raw smell leaves .
3) Add Sliced brinjal and sprinkle little water . Cover with a lid .
4) When veggie is cooked well , add other ingredients and mix them well . Fry till it leaves out oil and brinjal is well mixed with masala .Cook in slow flame .

Once done , serve hot with Rice .

Recipe source : Andra treats.com

2011/02/24

RIDGE GOURD DAL / PEERKANGGAI KOOTU



INGREDIENTS :

Ridge Gourd -- 2 big
Moong dal - 1 cup
Green Chillies - 4
Onion - 1
Jeera - 1 tsp
Mustard - 1 tsp
Salt to taste
Curry leaves and Coriander leaves

FOR GRINDING :

Coconut pieces - 7
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Asafoetida - 1 tsp
Red Chillies - 8
Ginger - a small piece
Garlic - 5 cloves
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1) Pressure cook dal with a tsp of oil and turmeric powder for 2 whistles . Allow the steam to leave and keep aside.
2) Meanwhile , heat oil in a pan . Once hot , add
mustard , red chillies, jeera and curry leaves.When it splutters , add chopped onion and saute till tender .
3) Once done,add chopped gourd , sprinkle little water and saute for 5 minutes . Wait till the veggie is cooked ,then add the dal to it and mix well.
4) Meanwhile , saute the ingredients for masala and grind them .
5) Add this to the dal,salt and mix it well. Cook till the raw smell leaves.
6) Finally , garnish with coriander leaves and a spoon of ghee.

Serve with hot rice and some more ghee .

2011/02/22

MIXED VEGETABLE STIR FRY / PORIYAL




INGREDIENTS :

Cauliflower florets - 1/2 cup
Peas - 1/2 cup
Potato - 2 medium size
Tomato - 1
Onion - 1 big
Curry leaves
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Chilli powder - 1 tsp
Ginger-garlic paste - 1 tsp
Mustard seeds - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Boil veggies and keep aside .
2) Heat oil in a pan . Once hot , add Mustard seeds . When it splutters , add sliced onion and saute well .
3) Then , add sliced tomato and saute well .
4) Add the veggies and other ingredients and mix them well . Cook in slow flame till the ground masala mixes well with the veggies . Garnish with coriander leaves.

Serve hot with Rice / Roti .

2011/02/19

POONDU KULAMBU / GARLIC CURRY


This is also one of my earlier post . I am reposting this for Sara's Healing food - Ginger Garlic Event along with Ginger Thokku .

INGREDIENTS:

Sambar onion - 1 cup
Garlic cloves - 1 cup
Tomato - 1 (medium)
Red Chillies - 3
Tamarind - a big lemon size
Mustard,Jeera and Methi seeds - 1 tsp
Curry and coriander leaves
Jaggery - a pinch(optional)
Sambar Powder - 2 tsps
Asafoetida - 2 tsps
Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a kadai.Add mustard,jeera and methi seeds.When it splutters,add onion,red chillies and curry leaves.
2) After 2 minutes,add garlic .Fry till onion and garlic becomes tender.
3) Then add chopped tomato.wait till it forms thick gravy.
4) Add sambar powder , salt and saute for 2 minutes.
5) Add thick tamarind extract and allow to boil in medium flame till the oil separates out and gravy thickens . Add asafoetida while boiling .Garnish with coriander leaves before removing from the flame.This is my earlier post photo.



Serve hot with rice or puliyotharai.

2011/02/18

RAVA STUFFED POLI




INGREDIENTS:

White Rava - 1/2 cup
Sugar Candy/Kalkandu - 1 cup (powdered)
Elachi - 3
Maida - 3 cups.
Grated coconut - 7 tbsps
Ghee as your wish.

METHOD OF PREPARATION:

1) Roast rava and soak it for 15 minutes .
2) Meanwhile dissolve sugar with sufficient water .
3) Add rava , continuously stirring it without any lumps . Cover with a lid till rava is cooked .
4) Add grated coconut , elachi and mix them well . Remove from the flame when the content is thick without any water . Keep aside and allow it to cool.
5) Knead maida with enough water and ghee / oil to make a soft dough . Keep it aside for 30 minutes .Then it will become soft .
6)Make a ball of dough, roll them. Stuff them with rava mixture in small ball size in the centre and seal them.
7) Again roll them .
8) Heat dosa tawa and roast it till golden brown with ghee.
Repeat on the other side.

2011/02/15

TAGGED BY VIKI

I was tagged by Viki a month back . Sorry Viki , i could make it only now .

1) What is your take on organic food , is it a big deal for you ?

Upto my knowledge , i think we don't get Organic foods in India . But , when we were in Uk , we have tried some infant foods for our daughter with doctors recommendation . She never preferred to have it , as the taste was different . My friend's son , who used to take organic food when in US for almost a year is finding it difficult to take proper indian food . Now , they suffer a lot to feed him.
As you said , organic foods are too expensive . Why should i spend unnecessarily on those foods ,if i get also those healthy benefits from normal one ? .Definetly , i will go with normal food than organic foods . Plan a healthy eating habit . Earn a healthy life.

2) Do you time your breakfast,lunch & dinner or eat when you are hungry?

I strongly believe that we can take proper food only when we are hungry . We can even judge the quantity of food , that can be consumed normally by you rather than stuffing heavily . Only when you are feeling hungry , your stomach is clean and ready to accept the intake . If you maintain proper time schedule for breakfast , lunch and dinner , we automatically feel hungry at the appropriate time . We should train our kids also in the same way .

3) Who inspired you to cook or bake ?

Since I was born and brought up in a joint family for nearly 15 years . My mother , fours aunts and the chief chef , my grandmother are my inspirations . Each one have their own unique and special recipes .

4) You try a new recipe and it does not turn out good,what will you do ?

Trial and error recipes are the best tutor to become a good chef . Those experiments will help you to sort out do's and dont's . We will consume the output untill otherwise very badly spoiled or burnt .

5) Name three ingredients you consciously avoid or eliminate even when the recipe calls for it ?

I will not use ready masala /pastes , baking soda , pacha karpooram and don't prefer yeast .

6) Name few things you have to use in most recipes ?

All the essential spices and home-made powders for a proper indian style cooking .

7) How important is eating meals together as a family to you?

I feel that to be the most special and the happiest moment in our daily life . Though , we cannot have it for breakfast or lunch but has to be for dinner . When you serve the food cooked by you to your loved ones and see them enjoying the food , we feel great and to be the happiest person/moment .

8) You do not like a particular dish at your favourite restaurant,what will you do?

I will have it silently without any words . But will remind myself not to order it next time.

Would like to pass these questions to : Meena
Aruna
Ayeesha
Vijetha

2011/02/14

PEAS MASALA IDLI



INGREDIENTS :


Idli batter -- 2 cups
Peas - 1/2 cup
Onion - 1/2
Tomato - 1 small

To grind :

Coconut- 1 piece
Red Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt

METHOD OF PREPARATION :

1) Heat oil in a pan . Saute Mustard and Urat dal . When it splutters , add chooped onion , tomato and the grinded masala .
2) Once the raw smell leaves , add the boiled peas to it and make a thick masala .(as you do for poriyal) .
3) Then , add the masala to the batter and check for the salt . Mix it well and make idli in idli pan.
4) After , 5-10 minutes idli is ready to serve . Serve with hot sambar .


Note: You can also try this with the left over peas poriyal .




Sending this to Sathya's ' Twist the traditional idli event ' .

2011/02/11

BADAM HALWA




INGREDIENTS :

Badam - - 150 g
Sugar - 2 cups
Cashews - few
Boiled milk - 1/4 cup
Ghee - 3 whole cups.

METHOD OF PREPARATION :

1) Soak badam for 2 hours . Grind them to a fine paste with milk.I grinded with the skin itself,as we dont prefer to waste the skin .
2) Meanwhile , make sugar syrup of thick consistency .
3) Boil , badam paste in a non-stick kadai with little water till the raw smell leaves and become a bit thick without water. Continuous stirring is necessary .
4) Once it becomes thick , add the sugar syrup to it and mix it well .
5) Finally,add ghee and stir continously till halwa comes to the consistency of not sticking to the pan.Once done , top it up with ghee roasted cashews .

2011/02/10

GARLIC RICE

This recipe was one of the post during my initial days of blogging . This is one of the healthiest and medicinal rice recipe . Am sending this to Sara's Healing food - Garlic Event .




INGREDIENTS :

Onion(small)-1 1/2 cup
Garlic cloves- 1 cup
Ginger - a small piece
Channa dal - 1 tsp
Mustard seeds,Jeera - 1 tsp
Curry Leaves and Coriander leaves
Groundnut-3 tsps
Rice- 1 cup

TO POWDER:

Red chillies-6
Pepper-1 tsp
Fry them in kadai for a minute and then powder them.

METHOD OF PREPARATION:

1) Pressure cook rice for 2 whistles.
2) Heat oil in a kadai.When hot,add mustard,jeera,channa dal and curry leaves. 3) When it splutters,add finely chopped onion and garlic.Fry till they become tender.
4) Add the powder and mix well with little water.Finally add rice and mix well.

2011/02/08

SWEET BREAD TOAST




INGREDIENTS :

Wheat Bread - 5
Egg - 2
Sugar as per your taste .
Milk - 1/2 cup

METHOD OF PREPARATION :

1) Beat egg with milk and sugar .
2) Dip bread in the egg mixture and toast it in a pan with ghee .