Pepper Chicken

Ingredients:

Chicken - 1/2 kg
Onion - 1 (finely chopped)
Green Chilly - 3 (cut it lengthwise)
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Curry Leaves - few
Cooking Oil
Salt to taste

Service For : 4 People
Cooking Time : 45 minutes

Cooking Instructions:






Heat oil in a shallow pan and saute it with onion, green chilly, curry leaves and ginger garlic paste. Add coriander powder, turmeric powder,Pepper powder and garam masala to it and fry for a while. Now add chicken to it and let it fry until the paste coat over it. Add required water and salt to it and let it cook in a simmer flame until the chicken is cooked well.

Side Dish: It goes well with rice and briyani.

Ladies Finger Podimas

Ingredients:

Ladies finger / Vendakkai – ½ kg
Tomato - 2 (finely chopped)
Red Chilly Powder – 1 tbsp
Salt – to taste
Asafoetodia – 1 tsp
Mustard Seeds – 2 tsp
Cooking Oil – 3 tbsp








Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:




Chop the ladies finger into small pieces.

Heat oil in a pan deep pan and add mustard seeds and let it to splutter. Now add chopped tomatoes, chopped ladies finger, salt, chilly powder and asafoetodia to it.

Keep frying it until the ladies become soft and crispy. Do not keep stirring since the vegetable will stick in the pan. It takes about 5 minutes to cook. Switch off the flame and transfer it to the serving bowl.

Serve it with hot rice, lemon rice and chapatis.

Hyderabadi Briyani

Ingredients:

Basmati Rice – 500 gms
Meat – 500 gms
Onion – 2 (finely chopped)
Curd – 500 gms
Green Chilly – 7 (cut it lengthwise)
Ginger Garlic Paste – 2 tbsp
Lime – 1 (extract juice from lemon)
Cardamom – 4
Cinnamon – 4
Cloves – 6
Aniseeds – 1 tbsp
Saffron – a pinch (dilute it in a tsp of milk)
Coriander Leaves – few (finely chopped)
Mint Leaves – few
Salt – to taste
Cooking Oil

Cooking Instructions:



Heat oil in a pan and add ½ tsp aniseeds, 2 cinnamon, 2 cardamom, 3 cloves and fry it a while. Add half of the finely chopped onions to it. Add 3 green chilies, ginger garlic paste, coriander leaves and mint leaves and fry a while and switch off the flame. Add curd to it. Marinate this mixture in the chopped meat for half an hour. After half an hour, cook the meat in pressure cooker with required meat and salt. If excess water is there, cook it without closing the lid until the water is completely evaporated.

Heat oil in a pressure cooker and sauté it with remaining cinnamon, cardamom, cloves, aniseeds, green chilly and onions. Add saffron diluted in milk and lime juice to it. Wash and clean the rice and add it in cooker with required amount of water and salt. When the rice is semi cooked release the pressure in the cooker voluntarily and add the cooked meat and let the rice to cook well. Hyderabadi Briyani is now ready to serve.

Tagged!

I have been tagged by Skribles and happy to do it for her!

1. What i was doing 10 years ago?
Doing my schooling in Madurai.

2. Five things on today's "To Do" list
Cooking
Playing with my son amiitesh
Eating and Cleaning Vessels
Posting a recipe in blog
Cleaning Home

3. I am addicted to
Snacks items and going for outing

4. Things i would do if i were a billionare
No am not sure what will i do at that moment! But i guess I will take my hubby and son for a world tour!

5. Places I have lived
Around Tamilnadu

And i would like to tag

Sia
SriValli
Priyanka

BFF Gold Card Award.....

Sireesha and Sukanya and Sowmya has passed me "Blogging Forever Friend" award. Thank you so much sireesha, sukanya and Somya!!! I feel so happy and honored to have such nice friends in this blog world!!!



The following rules apply to this award when you pass on it:

1. Only 5 people are allowed to receive this award.
2. 4 of them followers of our blog.
3. One has to be new to our blog and live in another part of the world.
4. We must link back to who ever gave us the award.


I choose four of my "frequent" (I highlighted this, since I have many ;)) followers to this blog :

JZ
Madhavi
VaniSri
Priyanka

and

Sagari
who is from United States and new to my blog.

Congrats everybody!!!

Ivy Gourd / Kovakkai / Dondakai Poriyal

Ingredients:

Ivy Gourd / Kovakkai – ¼ kg
Onion – 1 (finely chopped)
Dry Red Chilly – 4
Curry Leaves – few
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Salt – to taste
Cooking Oil

Cooking Instructions:



Wash and clean the ivy gourd / kovakkai and chop it into small cubes. Add ivy gourd in a pressure cooker with enough water and salt and cook it for 2 whistles or until the vegetable is well cooked. Drain the excess water.

Heat 4 tbsp of oil in a pan and sauté it with mustard seeds and broken black gram. Add curry leaves, dry red chilly and onion to it and fry until the onion becomes soft. Add cooked ivy gourd to it and cook until the water is completely absorbed by the dish and the dish becomes dry.

Raw Banana / Vaalakkai Poriyal

Ingredients:

Raw Banana – 2
Finely Chopped Onion – 5 tbsp
Grated Coconut – 3 tbsp
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Cashews – 10
Curry Leaves – few
Salt – to taste
Cooking Oil

Cooking Time: 10 minutes
Service For: 2 People


Cooking Instructions:



Cut both the edges of the raw banana. Add a tumbler of water and raw banana in the cooker and let it to cook for 2 to 3 whistles (depending upon the efficiency of the cooker). Open the lid of the cooker after pressure is released. Let the raw bananas to cool for 15 minutes.
Now peel off the skin of the raw banana and finely grate it. Heat oil in a pan and add mustard seeds and broken black gram and fry for a while. Add cashews to it and fry until till it become golden brown. Add onions and curry leaves to it and stir fry it. Now add grated raw banana to it and fry for 3 to 5 minutes and transfer it to the serving dish. Let it to cool for 10 minutes. Now add grated coconut to ti and mix well.

Side Dish : Rice

MulluMurungai Keerai Vadai / Bhangarapan Bhairi

MulluMurungai Keerai is a medicinal keerai and its juice is used to cure cold and cough. I don't know the right English term of this keerai and if anybody come to know about it, you please inform me. Its a healthy and nutritious dish. Children who do not like to have keerai also will love this vadai.

Ingredients:

MulluMurungai Keerai – 15 Leaves
Raw Rice (Pulunga Arisi) / Idli Rice – 1 cup
Pepper Powder – 2 tsp
Salt – to taste
Cooking Oil

Cooking Instructions:




Wash and clean the rice and soak it in water for ½ an hour. Grind it by adding enough water until it is smooth. The batter should be very thick in consistency like the chapatti dough. If the dough becomes little watery add a little rice flour to it and mix well.

Separate the leaves of mullumurungai keerai from its stem. Now wash the leaves and grind it smoothly by adding a cup of water. Drain the water in a bowl and mix this water in the already prepared batter. Add enough salt and pepper powder in the batter and mix it well. Wrap this batter in a neat towel so that the water in the batter will be completely absorbed by the towel or a cloth. Keep this batter aside for half an hour.

Heat oil in a deep pan for deep frying the vadas. Take a plastic sheet and apply a tbsp of oil on that sheet. Take a small ball of flour and place it on the sheet and flatten it with your hands. Now remove it from the cover and drop it in the oil carefully. Wait until the one side of vada cooks well and now turn it to the other side, and and wait until the other side is cooked well. do not wait until the vada turns to golden color. when it attains a good green color, u turn over it to the other side and let it to cook. Remove it from the oil and drain the excess oil with a paper towel.

Its my entry to Hot and Spicy and a Pakora Contest hosted by Rushina.And my other entries for the same contest are :

Samosa



Click for the recipe HERE.

Popcorn



Click for the recipe HERE.

Kara Vadai




Click for the recipe HERE.

Masal Vadai



Click for the recipe HERE.

Ulundhu Vadai



Click for the recipe HERE.

Garlic / Poondu Kolambu / Losan Kolkar

Ingredients:

Garlic / Poondu – 20 pods
Kolambu Podi – 6 tbsp
Tamarind Juice – 10 tbsp (add as u require)
Salt – to taste
Cooking Oil – 10 to 15 tbsp (if u add more oil, we can preserve this kolkar for 3 days)

Cooking Time: 10 minutes
Service For: 3 People

Cooking Instructions:




Heat oil in a deep pan and when the oil starts to smoke, add garlic pods to it and fry well until it turns golden brown color and smells well. Add enough water, salt and kolambu podi to it and mix well without forming any lumps. Let it to boil in a simmer flame and should attain thick consistency. It should be thicker in consistency than usual kolambu we prepare. It tastes delicious when served with rice. Everybody will like to have some more rice.

Ginger Chutney

Ingredients :

Ginger - 50 gms (finely chopped)
Dry Red Chilly - 7
Mint Leaves - 50 gms
Curry Leaves - few
Coriander Leaves - few
Tamarind - a small size of about 10 gm
Bengal Gram (Channa Dal) - 1 tbsp
Asafoetodia - 2 tsp
Salt - to taste
Cooking Oil

Cooking Time : 10 minutes

Cooking Instructions:




Heat oil in a pan and sauté it with Bengal gram. Once the gram turns to golden brown, simmer the flame and add all the other items and stir fry it for 5 minutes. Switch off the flame and grind this to a fine paste without adding water.

Heat a tablespoon of oil in a pan and season it with mustard seeds. Now add the paste and add half a cup of water to get chutney consistency. Let it cook for about 3 to 5 minutes in a simmer flame. This chutney will be delicious when it served with idli and dosa.

The Genies Return!

Sireesha of Mom Recipies has passed me the "Magic Lamp Of Luck"!!!



Alakazam!


The mighty
Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love
throughout the blogosphere.

And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much go
od luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!



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I like to pass this Magic Luck to
Vanisri
Priyanka
JZ
Lakshmi
Madhavi
Sia
SriValli
Vani

Popcorn

Ingredients:

Popping Corns (Dry Makka Cholam / Popcorn Cholam) – 100 gms / 2 handful
Salt – 2 tsp (adjust according to your taste)
Chilli Powder – 2 tsp (adjust according to your taste)
Turmeric Powder – 1 tsp
Chat Masala – ½ tsp (optional)
Cooking Oil – 5 tbsp

Cooking Instructions:





Heat oil in a deep and a wide pan. Add enough corns according to the size of the pan because the corn fills a lot of place in the pan when it pops out. When the oil starts to smoke, add corns to it and stir fry it. Add salt, turmeric powder, chilli powder and chat masala and stir fry it well. When the corn starts to pop out, you close the pan with a lid and simmer the flame. When you stop hearing the sound of corns popping out, switch off the flame and transfer it to a bowl and serve it.

Potato Podimas

Ingredients:

Potato – 300 gms
Chilly Powder – 1 tbsp
Pepper Powder – ½ tbsp
Salt – to taste
Mustard Seeds – 2 tsp
Cooking Oil – 2 tbsp










Service For: 3 People
Cooking Time: 10 minutes

Cooking Instructions:


Peel off the skin of potatoes and finely chop it as u can.

Heat oil in a deep pan and add mustard seeds and let it to splutter. Add chopped potatoes to it with chilly powder, pepper powder, and with required salt.

Stir fry it until the potatoes become soft and crispy. You should keep frying it without leaving hands. If u stop frying for a moment, it will stick in the pan. Switch off the stove and transfer it to the serving bowl.



Serve it with hot rice.

Sigappu MookuKdalai / kondaikadalai Kolambu / Large Red Gram Kolambu

Ingredients:

Sigappu Mooku Kadalai / Red Channa / Large Red Gram – 150 gms
Tomato – 2 (finely chopped)
Onion – 1 (finely chopped)
Kolambu Podi – 5 tbsp
Tamarind Juice – 10 tbsp (add as u require)
Mustard Seeds – 1 tsp
Curry Leaves –few
Salt – to taste
Cooking Oil

Cooking Time: 10 minutes
Service For: 3 People


Cooking Instructions:




Soak MookuKadalai in water overnight. Otherwise if u forget to soak it, take a bowl of boiling water and soak mookukadalai in that and place this in a hot case. You will get well soaked mookukadalai within 1 to 1 ½ hours.
Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, and curry leaves, tamarind water and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add mookukadalai, and kolambu podi to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (depends upon the efficiency of the cooker) or until mookukadalai is cooked well.
Open the lid of the cooker after pressure is released and let it to boil until the kolambu thickens well.


Side dish: Rice and Chapatis

Keerai Saaru / Bajji Chaar

Ingredients:

Manathakkali / Milaguthakkali Keerai – 1 bunch
AraiKeerai – 1 bunch
Onion – 1 (finely chopped)
Milk – 100 ml
Cumin Seeds – 2 tsp
Salt – to taste
Cooking Oil – 2 tsp

Service For: 3 People
Cooking Time: 10 minutes

Cooking Instructions:




We use to call this recipe as “bajji chaar “ in our language. This is a best dish that can be served with hot rice. You can mix this bajji saar in hot rice as you do with kolambu and rasam. For this recipe, you need water that we have washed rice. In Tamil, “ it is arisi kaluviya thannir”. We all use to cook rice daily. Wash that rice with 1 cup of water well and drain it. Now wash the rice with 2 cups of drinking water and instead of draining the water in the basin, take that water in a bowl. So you need this rice water to cook bajji chaar.

Clean the spinach / keerai in water and separate the leaves from its stem and keep it aside.

Keep a deep pan in the stove and pour the water that we got by cleaning rice and add cleaned spinach, onions and required salt and let it to cook for about 10 minutes or until the spinach is cooked well. Now let this to cool well for 10 minutes.

Pour the milk in a pan and do not add water to it and bring the milk to boil and let it cool well for 10 minutes.

Now add this milk in the cooked spinach water and mix it well. Bajji chaar is now ready to serve. Add a tablespoon of oil in a pan and saute it with cumin seeds and transfer it in the bajji chaar.

Home - Made Eggles Vanilla Ice Cream

I learn this recipe from a book and tried out eagerly and unbelievable, the taste is apt as we buy in ice cream parlors. Really the taste was Too delicious....

Ingredients:

Milk Powder - 1 cup
Fresh Cream - 1 cup
Sugar - 2 cups
Water - 2 cups
GMS (Glyceryl Mono Stearate) - 1/2 tsp
Food Stabilizer - 1 tsp
Vanilla Essence - 2 tsp

Preparation Method:



My ice cream in the pic is in semi-freezed state.

Mix milk powder in the water without any lumps. Add sugar, fresh cream, vanilla essence to it and blend it well with the hand blender itself. Now add GMS and stabiliser to it and blend once again.

Now keep this mixture in the freezer for about 6 hours. Ice cream is ready to serve after 6 hours.


Tips:


We are adding GMS and stabilizer to soften the ice cream. No problem if u don't have stabilizer.

GMS and Food stabilizer is available in all stores in India. I don't know whether it is available or not in other countries. You please inquire its availability in the stores or otherwise it will be available in all the stores which are selling essence.

GMS and Food Stabilizer is a very fine powder available in small packets which are used while preparing ice creams and squash. But i heard that food stabilizer is available in liquid state also.

In the interval of each hour, take the ice cream out of freezer and beat well and then let it to set in freezer. Do this process at least for 5 times.

Do not add more GMS or stabilizer which makes the ice cream to attain room temperature in few minutes itself as soon as u remove from freezer.

I love to send in this entry to WYF-Juices and Ice Creams Event hosted by Simple Indian Food.



I like to send in this entry also for Announcing Sweet Series - Cool Desserts hosted by Paajaaka.

Coclocasia / Seppakilangu Kolambu

Ingredients:

Seppankilangu – 10 pieces
Tomato – 2 (finely chopped)
Onion – 1 (finely chopped)
Kolambu Podi – 4 tbsp
Tamarind Juice – 15 tbsp (add as u require)
Mustard Seeds – 1 tsp
Curry Leaves –few
Salt – to taste
Cooking Oil

Cooking Time: 15 minutes
Service For: 3 People

Cooking Instructions:




Wash and clean the seppankilangu well. Add it in a pressure cooker and let it cook for 3 whistles or until the seppankilangu is cooked well. Once the pressure is released, open the cooker and drain the excess water and peel off the skin.

Heat oil in a pan and add mustard seeds and fry it a while. Now add chopped onions, tomatoes, and curry leaves, tamarind water and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add cooked seppankilangu, and kolambu podi to the pan. Add enough water to it and stir it well so that no lumps are found. Let it cook until it attains kolambu consistency.


Side dish:
Rice

Tomorrow lets meet with an interesting home made ice cream recipe!

Brinjal / Egg Plant / Kathirikai Chutney

Ingredients :

Brinjal /Egg Plant - 5 (medium size)
Tomatoes - 5
Onion - 1
Dry Red Chilly - 7
Curry Leaves - few
Asafoetodia - 1 tsp
Salt - to taste
Mustard Seeds - 1 tsp
Broken Black Gram (urad dal) - 1 tsp
Cooking Oil

Cooking Time : 10 minutes

Cooking Instructions :




Cut the brinjal, tomatoes and onions lengthwise.

Add brinjal, tomatoes, onion, dry chilly, asafoetodia and salt in a pressure cooker with little amount of water. Let it to cook for 5 minutes. Switch off the flame and grind it coarsely.(just beat the mixie twice or thrice)

Add a tbsp of oil in a shallow pan and season it with mustard seeds and urad dal. Add this seasoning to the chutney.

Brinjal chutney will taste more when it is serve with venpongal, idli and dosa.

Potato / Kilangu Poriyal

Ingredients:

Potato – 300gms
Onion – 1 Big Size Onion (Finely Chopped)
Green Chilly – 2 (Finely Chopped)
Ginger Garlic Paste – 1 tbsp
Red Chilly Powder – 2 tsp
Turmeric Powder – 1 tsp
Garam Masala – 2 tsp
Curry Leaves – few
Orange Food Color – 3 Pinches (Dilute it in a tbsp of water)
Mustard Seeds – 2 tsp
Salt – to taste
Cooking Oil – 3 tbsp

Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:




Boil the potatoes and peel off the skin.

Heat oil in a pan and season it with mustard seeds. Add onion, green chilly, curry leaves and ginger garlic paste and fry for a while. Add turmeric powder, chilly powder and garam masala and just sprinkle a little water, if u need and fry a while. Now coarsely mash (do not mash it finely) the potatoes with your hand itself (mash it to small cubes) and add it to the pan. Now add add the orange food color to it. Stir fry the potatoes for a while until the masala coats well on the potatoes. Do not add water to this dish at any situation. Just sprinkle water if you need.

Bottle Gourd / Sorakkai Curry

I have heard about sorakkai but haven't tried even once. Its the first time am trying a recipe with sorakkai and it comes out great! I loved it and its my entry for "Vegetable of the Week - Bottle Gourd" hosted by "Creative Pooja".



Ingredients:

Sorakkai – 1
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Green Chillies – 2 (finely chopped)
Coriander Powder – 2 tbsp
Red Chilly Powder – ½ tbsp
Turmeric Powder – ½ tsp
Coconut Paste – 1 tbsp
Garlic – 6 pods (finely chopped)
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Curry Leaves – few
Salt – to taste
Cooking Oil

Cooking Instructions:



Wash the bottle gourd and peel off the skin and cut it vertically. Remove all the seeds from the ridge gourd. Cut it into small cubes.

Heat oil in a pressure cooker and saute it with mustard seeds, broken black gram and curry leaves. Add onion, tomatoes, green chillies and Garlic pods to it and stir fry until the tomatoes are mashed well. Add coriander powder, chilly powder and turmeric powder and fry it until the raw smell leaves off. Add vegetable to it and toss it well and add enough water and salt and close the lid of the cooker and pressure cook it for 2 whistles or until the bottle gourd is cooked well.

Open the lid after the pressure is released and add the coconut paste to it and let it cook until the water in the dish is completely evaporated and the gravy thickens well.

Side Dish : Sambar Rice and Curd Rice.

Mango Fruit Custard

I came across this recipe first in skribles blog and really I love it too much and I added it in my to-do-list.

Fortunately, Monthly Mingle - Mango Mania Event was announced by Whats for lunch honey? and Healthy Cooking - A cookbook Giveaway Event by funnfood and Announcing Sweet Series - Cool Desserts hosted by Paajaka and i felt this salad is a healthy dish and suits up all the three events. So i hurried up to my kitchen and tried out this mango fruit custard and it’s my entry to Monthly Mingle - Mango Mania event and Healthy Cooking - A cookbook Giveaway Event and I like to send in this entry also for Announcing Sweet Series - Cool Desserts hosted by Paajaka.







Mango Nutrition Information

Mangoes are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.

For those who are physically active, whether working out or constantly on the go, mangos are a great way to replenish that lost potassium.

An average sized mango can contain up to 40% of your daily fiber requirement. If you are eating your mango-a-day, irregularity is not a problem for you! Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual!


Vitamin Content:


Mango is rich in Vitamin C and Vitamin A. Vitamin C content is more in raw mango as compared to that in ripe mango. It also has traces of Vitamin E, Vitamin B and Vitamin K.

The dulcet, juicy insides of the mango pack a nutritional punch. Its characteristic orange color is a clue to its storehouse of beta carotene (Vitamin A). Ripe mangos hold the highest levels of beta carotene, while green mangos are higher in Vitamin C. These antioxidant carotenoids are known for their protective power against certain cancers. Mangos also supply ample potassium, making them ideal for hypertensive patients or anyone looking to replenish energy after physical activity.

Mangoes are high in antioxidants, low in carbohydrates (although they are about 15% sugar – but good sugar!) and like other yellow/orange fruit such as pumpkin and carrot; they are an excellent source of beta-carotene (Vitamin A). They also contain Vitamin E and selenium which help protect against heart disease and cancer. You can obtain 40% of your daily fibre intake from a mango.

We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so we'll spare the gruesome details regarding constipation, piles and spastic colon. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.

The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, prickly heat, diabetes, bacterial infections, sinusitis, piles, indigestion, constipation, morning sickness, diarrhea, dysentery, scurvy, spleen enlargement, liver disorders, menstrual disorders, leucorrhea, and vaginitis.

Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight. The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia. Mango is believed to be effective in relieving clogged pores of the skin.


Benefits of Eating Fruits:


Fruit is one of the most healthy and natural foods in existence. There are thousands of different types of fruit available to eat, all of which provide us with strong health benefits. Fruit contains a large number of naturally occurring vitamins, minerals and plant phytochemicals that help benefit health. It has also been shown that eating the whole fruit or juice is best to gain the benefits rather than taking supplements to provide each nutrient separately.

It has been recommended that we should be eating at least 5 pieces of fruit every day in order to gain the full health benefits of eating fruit.

Fruit can also benefit many people wanting to lose weight. Energy consumption is thought to be mainly influenced by the palatability, fiber content, density of energy and the variety of foods. Eating fruit has the benefit of affecting some these factors. Fruit is also low in sodium so they help reduce the chance of gaining water weight.

Providing you are eating about one-third of the diet as fruits & vegetables, you should notice rapid weight loss because the ample fruit consumption helps fill the stomach faster encouraging less high calorie foods to be consumed. The total calorie consumption will automatically reduce even if we are eating plenty of fruit and vegetables. There is such a variety of fruits available that many can be freely eaten without consuming too many calories thereby controlling weight more effectively.

Potential Health Benefits of Eating Fruits...

• potential for weight control

• more energy for exercising

• reduced risk of cardiovascular diseases

• reduced risk of developing cancers

• lower blood pressure

• potential to lower cholesterol

• reduced change of developing type 2 diabetes

• potential to slow down age process

Source: www.organicfood.com.au and www.articlesbase.com and www.somaliview.com/HealthandEnviron/benefitsofeatingfruit.htm



Ingredients:


Ripe and Juicy Mangoes - 3
Milk – 500ml
Cardamom Powder – ½ tsp
Honey / Sugar – 5 tbsp (U can use either honey or sugar and i used honey)
Corn flour: 2 tbsp
Custard Powder – ½ tbsp

For Topping Up:

Apple, Grapes, Mangoes, Peers (chop all the fruits into small pieces) – ½ cup


Cooking Method:






Wash and peel the skin of mangoes and chop it into small pieces. Add this to a juicer with 2 tbsp of honey / sugar and a little milk and blend it to a thick and smooth puree.

Add 2 tbsp of corn flour, custard powder, the remaining honey / sugar and cardamom powder in 50 ml of milk and stir it well so that no lumps are found.

Heat the remaining milk without adding water and bring it to boil. Once it starts to boil, switch off the flame. Now add the dissolved corn flour and custard powder mix to this milk and blend it well without forming any lumps. Bring this milk to boil again in a simmer flame for 5 to 7 minutes. Keep stirring it. Switch off the flame after 5 to 7 minutes. Let this milk to cool for about 20 minutes.
Add the blended mango puree to this milk and stir it well. Top up the dish with chopped fruits and let it refrigerate for 3 hours. Mix the chopped fruits well and serve it chilled in a bowl.



I like to send in this entry also for WBB - Summer Feast hosted by Sia.

Photobucket

Dosa Batter - II and Plain Dosa - II and An Entry for Event

Preparing batter for ordinary dosai is as similar as preparing batter for plain idli. So you can use this batter for both dosa and idli. If you are going to prepare dosa, add little more water in the idli batter itself to get the right consistency of dosa batter.

Some people prepare batter for dosa separately. It’s another version of preparing ddosa batter and plain dosa, which i have posted here now.

Ingredients:

Par Boiled Rice / Red Rice / Pacharisi – 5 Cups
Black Gram – 1 cup
Fenugreek Seed – 2 tbsp
Salt – to taste

Cooking Method:



Wash the rice and fenugreek seed and soak it together in a vessel for about an hour. Wash the black gram and soak it in the water for about half an hour.
Add black gram first and enough amount of water in the wet grinder or a food processor with and let them to grind for 20 to 30 minutes or till it is well grind. Transfer the batter now to a big vessel.

Add rice and fenugreek with enough amount of water in the wet grinder or a food processor and let it to grind for about 30 minutes or till it is grind well. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.

Mix both the batter together and add required salt and mix it to well. The batter should not be too thick or too watery. If the batter is too thick, it won’t ferments well and will have a yellowish film on the top of the batter after it is fermented. So the batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter.

Now let it to ferment. It takes about 10 to 12 hours. After it ferments well, you can keep the batter in the refrigerator and can use whenever you require. The batter can be kept for a week to 10 days. Mix the batter well after it is fermented and then you can use it.

To prepare dosas, take enough amount of batter in a bowl. Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the centre of the tawa to the edges of the tawa. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish: All type of Chutneys.

My entry for One Dish Meal Event hosted by ArchanasKitchen:



Vegetable Fried Rice



Click For the recipe HERE.

Cabbage Dhal Kootu

I had this recipe with recipe and chapatis in most of the hotels and love it much. But i do not know how to cook it and was searching for it. One day when i was reading a book, i saw this recipe and tried out in my kitchen since its very new for me. But unbelievable! this is the dish for which i was longing for. OMG! i got it at last!

Ingredients:

Cabbage – ½ cup (chop it to small pieces)
Broken Peeled Green Gram – ¼ cup
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Green Chilly – 3 (cut it lengthwise)
Grated Coconut – ¼ cup
Cumin Seeds – 1 tsp
Aniseed – ¼ tsp
Chilly Powder – ½ tsp
Turmeric Powder – ¼ tsp
Salt – to taste
Cooking Oil


Cooking Instructions:




Grind grated coconut, cumin seeds and aniseeds together to a fine paste by adding enough water.

Add peeled green gram and turmeric power in a cooker and let it cook for 4 whistles. Open the cooker and add cabbage and cook for 3 more whistles or until the cabbage and dhal is well cooked and mashed.
Heat oil in a pan and add onions, tomatoes and green chillies and fry it well until the tomatoes are mashed well. Add chilly powder and grinded paste and fry it until the raw smell leaves off. Now add cooked dhal and cabbage and cook it until the gravy thickens well.


Side Dish:
Rice and Chapatis

Chicken Fried Rice

Ingredients:

Basmati Rice - 1/4 kg
Chicken – 150 gms
Egg – 2 (beat it well with enough salt)
Onion – 1 should be big in size (finely chopped)
Beans – 100 gms (finely chopped)
Carrot – 100 gms (finely chopped)
Cabbage – 100 gms (finely chopped)
Spring Onion – ½ bunch (finely chopped)
Pepper Powder – 1 or 2 tbsp (according to your taste)
Chilly Powder – ½ tbsp
Rice Flour – 1 tbsp
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 30 minutes

Cooking Instructions:






Measure the rice in a cup. For 1 cup of rice, take 1 ¾ cups of water. Wash the rice well and drain the excess water. Soak the rice in measured cup of water for 15 minutes. If the rice is soaked like this, it will look become lengthier in size and when cooked it gives a good look for basmati rice.

After 15 minutes of soaking, add the rice along with soaked water in a pressure cooker and bring them to boil. When it starts to boil, add required salt and close the lid of the cooker and wait for about 9 minutes. Open the cooker after pressure is released. Let the rice to cool for about 5 minutes. Instead of using a pressure cooker, if you use an electric cooker, the dish can be prepared easily and it looks great.

Cut the chicken into cubes and wash and clean it well. Marinate chicken with chilly powder, rice flour and enough salt to it. Let it remain for 10 minutes. Deep fry it in the oil and keep it aside.

In the meantime, you chop all the vegetables finely into small pieces. It should be chopped as finely as possible.

Heat about 50ml (or as you require) of oil in a deep pan and add chopped onion, and half of the beaten egg and sauté it well. When the egg is cooked well, add the remaining egg and let it cook well. Now add beans, carrot and cabbage and keep frying it in simmer flame. Now add chicken pieces to it and sauté it well. Meanwhile add one teaspoon (just 2 or 3 pinch) of salt and pepper powder to vegetables. Keep frying it until the vegetables are well cooked. It takes about 10 minutes in simmer flame. Now add spring onion to it and keep frying for 2 minutes. Add cooked rice to the pan and mix the rice well with cooked vegetables. Slowly stir it with a wooden spatula or any other blunt spatulas for 2 to 4 minutes. Do not use any sharp spatulas since the rice will be broken to pieces. Transfer the dish to a serving bowl. It requires no side dish at all.

Green Peas Pulao and Awards

Ingredients:

Red Rice / Pacharisi – 2 cups
Coconut Milk – 2 cups
Water – 2 cups (Depends on the age of rice)
Green Peas – 150 gms ( i used fresh peas and dry peas can also be used but should be soaked overnight)
Onion – 2 (finely chopped)
Green Chilly – 8 (cut it lengthwise)
Garam Masala – ½ tbsp
Mint Leaves – one handful
Cardamom – 6
Aniseeds – 1 tbsp
Cinnamon – 6 sticks
Bay Leaves – 5
Cloves – 6
Salt – to taste
Cooking Oil

Service For: 3 People
Cooking Time: 20 minutes

Cooking Instructions:




Wash and clean the rice and drain the excess water completely.

Heat oil in a pan and add cardamom, cinnamon, bay leaves, aniseeds and cloves. Let it fry for a while. Add chopped onions, garam masala and green chilly to it and fry until it becomes soft. Add green peas and mint leaves and stir fry for few minutes.
Add this in a pressure cooker.

Add rice, coconut milk, water and enough salt also in the pressure cooker. Bring it to boil in a higher flame. Once it starts to boil, close the lid of the cooker and simmer the flame. Let it cook for 10 minutes (depends upon the efficiency of the cooker and so adjust it accordingly) and switch off the flame. Open the lid and serve it.

Side Dish: Boiled Egg, Onion Raitha, Chicken and Mutton Gravies.


Easycrafts of SimpleIndianFood
, one of my good friends has passed her two awards to me. Thank u so much easy crafts. I feel great and honored to receive both the awards from u and happy to have such a wonderful friend like u. Ton of thanks for both of ur awards friend.