COCONUT MILK CHICKEN BIRIYANI

INGREDIENTS:

Chicken - 1/2 kg
Basmati Rice - 1 cup 

Biriyani masala powder - 1 1/2 tsp
Salt to taste 
Curd - 1/2 tsp
Turmeric powder - 1 tsp
Coconut milk -- 1 cup
Split green chillies - 6
Onion - 1
Cinnamon - 3
Cloves - 1

Rajapatri - few

Phool - few
Chilli powder - 1 tsp

To Grind :

Handful of coriander and pudina leaves. 

Ginger - garlic paste - 1 tsp

Tomato - 1 

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

Kus kus - 1 tsp

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 and green chillies . Saute it till tender . 

4) Add the grinded masala and saute till the raw smell leaves.

4) Add marinated chicken and saute for 5 minutes till leaves out some water. 

5) Add rice and coconut milk with 1 cup of water and pressure cook for 2 whistles .

6) Remove from the flame and allow it to cool.

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 .

BRINJAL COCONUT STIR FRY

INGREDIENTS : 

Brinjal - 200 gms 

Mustard - 1 tsp 

Channa Dal - 1 tsp 

Grated coconut - 3 tbsps 

Onion - 1 small 

Curry leaves 

Turmeric powder - 1 tsp 

Chilli powder - 1 tsp 

Coriander powder - 1 tsp 

Rice flour - 1 tbsp

Salt to taste 

 

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) Add Sliced brinjal and sprinkle little water . Cover with a lid and cook till soft and tender.

3) Then , add Turmeric powder, Chilli powder, Coriander powder, grated coconut and Salt. Saute till the raw smell leaves. 

4) Add a tsp of rice flour, mix it well. Saute till the raw smell leaves of the flour leaves for 2-3 minutes. Cook in slow flame till done.

Serve hot with Rice. 

RIDGE GOURD DAL / PEERKANGAI KOOTU

INGREDIENTS : 

Ridge Gourd/ Peerkangai -- 2 big 

Moong dal - 1 cup 

Green Chillies - 4 

Sambar Onion - 1 cup, finely chopped

Jeera - 1 tsp 

Mustard - 1 tsp 

Salt to taste 

Curry leaves and Coriander leaves 

Garlic - 5 cloves 

Turmeric powder - 1/2 tsp 

To GRIND : 

Coconut pieces - 5

Coriander seeds - 1 tsp 

Asafoetida - 1 tsp 

Red Chillies - 8 

Dry roast these ingredients and blend them finely with little water.

METHOD OF PREPARATION : 

1) Roast dal for few minutes and add sufficient water. Then, 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 , jeera and curry leaves.When it splutters , add chopped onion and garlic cloves, saute till tender . 

3) Once done,add chopped gourd and saute for 5 minutes. Sprinkle little water and  cover with a lid. Cook till soft and tender.

4) Then, add the dal to it and mix well. 

5) Add grinded masala and salt. Mix it well. Bring it to boil. Cook till the oil separate out.

6) Finally , add hing.Garnish with coriander leaves and a spoon of ghee. Serve with hot rice and some more ghee .

MIXED VEGETABLES PORIYAL

INGREDIENTS : 

Cauliflower florets - 1/2 cup 

Peas - 1/2 cup 

Potato - 2 medium size 

Carrot - 2 medium

Brocolli florets - 1/2 cup

Onion - 1  

Turmeric powder - 1 tsp 

Chilli powder - 1 1/2 tsps 

Mustard seeds - 1 tsp 

Jeera - 1 tsp

Curry leaves -few

Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , add Mustard and Jeera. When it splutters , add sliced onion, curry leaves and saute well till tender.

2) Then , add the vegetables with little water. Cover with a lid and cook till they are soft, with all the water drained completely.

3) Add in Turmeric, Chilli powder, Salt. Mix it up well. Cook in slow flame till the raw smell leaves. 

Serve hot with Rice / Roti .

POONDU VENKAYA KULAMBU

Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kulambhu (with Coconut Milk) and Poondu Kara Kulambhu.

INGREDIENTS:

• Sambar onion - 1 cup or big onion sliced
• 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 - small piece(optional)
• Sambar Powder - 3 tsps
• Asafoetida - 1 tsp
• 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.

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.

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

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 ' .

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 .

GARLIC RICE

This recipe 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, coconut pieces-3, Garlic cloves- 8. 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) Add the grinded masala and mix well with little water.

4) Finally add rice and mix well.

 

FRENCH TOAST

INGREDIENTS :

Bread slices - 8
Egg - 4
Sugar - 1 cup
Milk- 1/2 cup

Butter 

METHOD OF PREPARATION : 

1) Beat egg with milk and sugar .

2) Dip the bread in the egg mixture. It should be completely coated with egg.

3)Heat a frying pan. Once hot, place the bread and spread some butter. Toast it till golden brown.