Friday 10 February 2012

Carrot and capsicum pulao




Ingredients
Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups
Salt


Preparation

  • Wash the basmati rice  in running water and keep aside.
  • Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
  • Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
  • Add onion and  saute for few minutes.
  • Then add carrot and capsicum and mix well.
  • After that add the basmati rice and fry for 2 min.
  • Add water into the pan and add salt and lemon juice and mix well.
  • Once the water comes to  boil,  cover the pan.
  • Cook till the water almost disappeared and  holes will appear on the surface of the rice.
  • Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
  • Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
  • Serve it with Butter chicken or any of your favorite side dish.  Cheers!


Monday 6 February 2012

Mushroom Mutter Curry


Ingredients:
Mushroom - 250 gm
Mutter - 50g
Onion - 2
Green Chilli - 3
Ginger - 4 (finely chopped)
Cumin seeds -1 Teaspoon
Chilli Powder -1 Table Spoon
Turmeric Powder -1 Teaspoon
Coriander Powder -2 Tablespoon
Garam Masala - 1 Teaspoon
Pepper Powder -1 Tablespoon
Peanut powder -3 Teaspoon
Vegetable Masala -1 Teaspoon
Coriander Leaf 
Oil


  • Heat oil in a pan and add cumin seeds.
  • Add Onion and stir well until it became light brown
  • Add salt, Green chilli and ginger and stir well
  • Add chilli powder, Turmeric powder coriander powder and vegetable masala and stir well until it loose it’s raw smell.
  • Add mushroom and mutter into it and stir well to coat the masala into it.
  • Add water based on the quantity of gravy you require.
  • Cover the pan with lid and cook for 10 minutes.
  • Add garam masala and peanut powder.
  • Garnish with coriander leaf.

Wednesday 1 February 2012

Ulli vada



Ingredients
Onion  -3(finely chopped)
Besan (Gram flour)  - 1  cup
Rice flour - 1/4 cup
Chilli Powder    -1/4 tsp
Ginger    - 1 tsp(greated)
Green chili   -3(chopped)
Asfoetida  -1 pinch
Baking soda  -1 pinch(optional)
Curryleaves
Salt
Oil

Preparation

  •  Mix all ingredients except  oil and make a thick batter using enough water.The batter should not be watery.
  • Heat oil in a deep pan. 
  • Take a small portion of the batter .Make a small ball and flatten it slightly.
  • Fry  it on medium heat till it become golden brown .
  • Serve it hot with ketchup or chutney.


Wednesday 25 January 2012

Cauliflower Masala



Ingredients:
      Cauliflower        -1
      Onion                - 2 medium
      Tomato              -2 medium
      Green Chili         -2
      Ginger paste       -1 Tsp
      Garlic paste        -1 Tsp
      Chili powder       -½ Tsp
      Turmeric powder - ¼ Tsp
      Coriander powder - 1 Tsp
      Vegetable masala  -2 Tsp
      Coriander leaves
      Salt
      Water
     Oil
  

       Cut and clean the cauliflower into pieces. Boil Cauliflower in water for 10 min. Drain out the water.
        Heat oil in a pan. Add onion into it and sauté well until it become light brown
       Add green chili, garlic paste and ginger paste and sauté it again.
       Reduce the heat. Add salt, chili powder, turmeric powder, coriander powder and veg masala. Mix it well.
       Add chopped tomato and stir well.
       Add cauliflower and mix well with masala.
       Add a little water and close it lid for 5 min.    Open it and sauté it well.Again close it for 5 min. You can 
a  add water if find water is less. Do it until cauliflower become nicely cooked.
       Add coriander leaves into it.

Friday 16 December 2011

Cauliflower curry with coconut milk

Ingredients
Cauliflower  -1 medium
Onion  -1
Tomato –2
Green chilli –1
Garlic –1 Tsp(Finely chopped)
Ginger  -1 Tsp(Finely chopped)
Chilli powder  -1 Tsp
Turmeric powder  - 1/2 Tsp
Coriander powder   - 2 Tsp
Chicken masala/Meat masala – 1Tsp
Coconut milk  - 1/2 cup
Salt
water
Oil
Curry leaves.
CauliflowerCurry


Preparation

  • Soak the cauliflower floret in warm water mixed with a pinch of turmeric and salt for around 15 minutes. Wash and drain the florets and keep it aside.
  • Heat oil in pan and saute chopped onion till transparent.
  • Add salt, ginger,garlic and green chilli and saute for 2 min.
  • Add chilli powder,turmeric powder,coriander powder,chicken masala and stir well.
  • Add Tomato and mix well.
  • After that add the cauliflower floret and curry leaves and mix well to coat all masala into it.
  • Then add water to make enough gravy.Closed the pan and cook for another 15 min.
  • Stir occasionally until the cauliflower cooked.
  • Last add  Coconut milk.
  • Serve hot with rice or chapathis.

Friday 21 October 2011

Paal payasam (Milk pudding)




Ingredients
Broken rice(onakkalari)  - 1/2 cup
Sugar   -1 cup
Milk  - 1 ltr
Cardamom   - 10 pods (powdered)
Cashew nuts  - 1/2 cup
Raisins  - 1/2 cup
Ghee      - 1 tbsp


Preparation
Soak the rice in water for 1 hr
Fry the cashwes and raisins.
Take a cooker and add rice,sugar and milk into it and mix them well.
Close the cooker and keep the flame high until the steam started coming.
Put the cooker weight .
Lower the flame and cook it for 1/2  hr.
Open after the steam fully gone.
Add Cardamom powder and ghee.
Garnish with fried cashwes and raisins