Saturday, June 29, 2013

Layered Vegetable Biriyani




Ingredients (serves for 2)


Basmati rice - 1 1/4 cup ( 1 cup size = 150 ml)
cardamom -3
cinnamon sticks - 4
bay leaves - 1
cloves - 3
oil - 6 tsp
salt - as needed
onion - 1
green peas - 1/2 cup
ginger garlic paste - 1 tsp
carrot - 1
beans - 8 -10 nos
potato - 1
coriander leaves (chopped) - 3 tsp
mint leaves (chopped) - 3 tsp
cauliflower - 6 -8 florets
pepper powder - 3/4 tsp
chilli powder - 3/4 tsp
garam masala - 1 1/2 tsp
curd - 4 tsp
green chilli - 2 (slit lengthwise)
food color - a pinch (optional)
turmeric - a pinch

Method:


  • Soak basmati rice for 1/2 an hour or more and cook it with 2 cups of water ( 2 cups for pressure cooker / 3 cups for electric cooker) , 1 cardamom, 1 cinnamon stick, 1 clove and 1/2 tsp of salt.
  • chop the vegetables and slice the onions.
  • heat a heavy bottomed vessel with 4 tsp of oil and add the sliced onions. 
  • Fry until golden brown and keep aside.
  • In the same vessel, add 2 tsp of oil and add 2 cardamom, 2 cloves, bay leaves and 3 cinnamon sticks and saute it for a min. 
  • add ginger garlic paste, beans, carrot, potato, cauliflower, green chilli and green peas and saute it for 2 mins. 
  • Mix chilli powder, pepper powder, salt, turmeric powder and garam masala to it and leave it for 2 more mins. cook in medium flame.
  • Add 4 tsp of curd and saute well it the masala gets blended with the vegetables. 
  • cook it for 8 - 10 mins. If it sticks to the kadai, then sprinkle some water till the vegetables get cooked. This mixture has to be dry, so cook until the water is gone and veggies are also cooked.
  • Take a oven safe bowl and the cooked rice as first layer.
  • then add 1 tsp of chopped coriander leaves, chopped mint leaves and fried onions as second layer followed by veg mixture. 
  • dissolve the food color in little water.
  • add one more layer of rice and sprinkle food color. now add coriander leaves, chopped mint leaves and fried onions. repeat the same process until you are out of veggie mixture. 
  • finish with layer of rice and fried onions.

  • Keep it in microwave oven for 4 mins. 
  • Mix well with a fork and Serve hot with raitha.



Please like to get regular updates of my posts in facebook:  


read more ...

Friday, June 28, 2013

Mango sambhar




Ingredients (serves for 2)


Toor dal - 1/2 cup (1 cup size = 150 ml)
mango - 1/2
onion - 1/2
tomato - 1/2
green chilli - 2
coriander leaves 
mustard seeds - 1 tsp
urad dal - 1 tsp
fenugreek seeds (vendhayam) - 1/2 tsp
cumin seeds - 1 tsp
tamarind - gooseberry sized
coriander powder + chilli powder - 1 + 1 tsp or sambhar powder - 2 tsp
salt - as needed
oil - 2 tsp
turmeric - 1/4 tsp


Method:


  • Soak tamarind in 1 cup of water and extract tamarind juice. chop the onion, tomato and mango
  • heat oil in pressure cooker and add mustard seeds, urad dal, cumin seeds and fenugreek seeds
  • when the color of fenugreek is changed, add onion and green chilli
  • when onion gets transparent, add tomato. When the tomato gets mashed, add mango, turmeric and salt.
  • saute it for a minute and add the tamarind juice and 1 cup of water.
  • let it boil for 2 mins and add coriander powder + chilli powder or sambhar powder
  • add toor dal and close the cooker. 
  • Give it 2 whistles. Add little water and cook it for a minute if the desired consistency is not reached. 
  • Garnish it with coriander leaves.



Please like to get regular updates of my posts in facebook:  


read more ...

Thursday, June 27, 2013

Peanut chutney



Ingredients (serves for 2)


Peanuts - 1/2 cup (1 cup size = 150 ml)
grated coconut - 1/2 cup
red chilli - 4 nos
tamarind - 1 inch piece
salt - as needed
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves 
asafoetida - a pinch
oil - 1 tsp
shallots / small onions / pearl onions - 5 - 6 nos

Method:


  • Dry roast peanuts to golden brown color. If you are using skinned peanuts, first roast and then remove the skin by rubbing it with hands. 


  • Cool it down and grind the peanuts with tamarind and red chillies.
  • add salt, grated coconut and water and grind it again. 
  • heat oil and add mustard seeds, urad dal, asafoetida and curry leaves. You can also add along chopped small onions and saute till transparent. The chutney tastes much better when adding small onions as well. I tried it later when my friend suggested to add small onions after going through this post. will update the photo soon. 
  • season the chutney with fried items. Enjoy it with idli and dosa. 


Please like to get regular updates of my posts in facebook:  


read more ...

Wednesday, June 26, 2013

Rasam



Ingredients (serves for 2)


tomato - 1/2
pepper - 2 tsp
red chilli - 1
cumin seeds - 2 tsp
garlic - 3 - 4 pods
tamarind - 1 small piece ( half of gooseberry sized)
salt - as needed
asafoetida - a pinch
coriander leaves 
oil - 1 tsp
curry leaves

Method:


  • Soak tamarind in 2 cups of water (1 cup size = 150 ml) and extract the juice from it. 
  • grind tomato, pepper, red chilli, cumin seeds, garlic to a coarse paste

  • mix this with tamarind juice and add required salt
  • heat a vessel with oil and add mustard seeds, 1/2 tsp of cumin seeds and curry leaves
  • add the tamarind juice mixture with 1 more cup of water. Check the salt.
  • Let it be there for 2 - 3 mins until frothy. Should not boil. 
  • Add asafoetida and garnish it with coriander leaves.


Please like to get regular updates of my posts in facebook:  






read more ...

Pulicha keerai masiyal


Pulicha keerai masiyal
Pulicha keerai masiyal

Ingredients (serves for 2):


Pulicha keerai - 1 kattu
tamarind - 1 small piece 
red chilli - 4 nos
onion - 1 ( chopped)
garlic - 4 pods ( chop it finely)
mustard seeds - 1 tsp
urad dal - 1 tsp
salt - as needed
sesame oil - 2 tsp


Method:


  • Separate the stems from pulicha keerai and cook only the leaves with 1/2 cup of water ( 1 cup size = 150 ml)
  • Once it is fully cooked, its color will get changed. While cooking, It will easily stick to the bottom of the vessel if it is out of water. Make sure it has little water at the bottom by checking often. 
  • Grind the cooked leaves with one red chilli to coarse paste. Don't grind to a smooth paste. It tastes good only if you grind to a coarse paste. 

  • Heat a vessel with oil and add mustard seeds, urad dal, 3 red chilli, salt chopped onions and garlic.

  • Once the onion become golden brown in color, add the grounded paste. Let it cook for 4 - 5 mins. Switch off the flame. It goes well with rice. 



Please like to get regular updates of my posts in facebook:  

read more ...

Bitter guard fry



Ingredients (serves for 2)


Bitter guard (pavakkai) - 3
salt - as needed
oil - 2 tsp
chilli powder - 1 tsp

Method:


  • Cut the bitter guard to small thin pieces. 
  • Heat a heavy bottomed vessel with oil and add the sliced bitter guard pieces & salt.
     
  • Saute it for a minute and close it with a lid. Cook it in medium flame.
  • Once the color of it changes to light green and the vegetable is 3/4th cooked, add chilli powder (if you want more spicier, you can add more chilli powder as per your taste)
  • Fry it till the color changes to golden brown.


Please like to get regular updates of my posts in facebook:  




read more ...