Monday 24 December 2018

Vegetable Biriyani









Ingredients:

  • Basmati rice - 1 glass (soaked for 20 mins)
  • Turmeric powder - 1/2 tsp
  • Salt - As required
  • Vegetables (mix) - 1 cup (Carrot, Flower, Beans, Peas, Potato)
  • Tomato - 2 (chopped)
  • Onion - 2 (finely chopped)
  • Whole garam masala - 1 tsp
  • Curd - 1/2 tsp
  • Butter - 1 tsp
  • Oil - 1 tbsp


For grinding masala:

  • Kashmiri dry chilli - 2-3
  • Onion - 1 tbsp (chopped)
  • Garlic flakes - 2 (flaken)
  • Ginger - 2 (small pieces)
  • Green chilli - 1 (slit)
  • Mint leaves - few


Grind all together in a mixer to a smooth paste & keep aside.


Method:

  • Take a pressure pan, add oil & butter together.
  • When it becomes hot, add whole garam masala & mix well.
  • Stir & add the whole ground masala & mix well.
  • Fry till the raw smell goes.
  • Then add chopped onion & tomatoes.
  • When it becomes dry, add vegetables & salt.
  • Then add curd & stir nicely.
  • Add turmeric, red chilli  along with required water.
  • Check the salt.
  • Then close the cooker & wait fro 2 whistles to come.
  • After the pressure goes, open the cooker & enjoy your biriyani.
  • Serve with raita & roasted papad.

Sunday 23 December 2018

Mayavaram Mor Rasam




Ingredients :


  • Sour butter milk - 1 cup [ thick ]
  • Rice flour - 1 tsp
  • Coconut oil - 1 tsp
  • Green chili - 1 [ chopped ]
  • Ajvain - 1/2 tsp
  • Curry leaves - few
  • Asafoetida - 1/4 tsp
  • Salt - as required


Method :

First take curd in a vessel, mix rice flour in little water without lumps and add it to the butter milk and keep aside. Then take a kadai, add coconut oil. When the oil becomes hot add ajvain, chopped green chili, and  wait for a second. Then pour the butter milk mixer and stir well. Add salt , asafoetida and curry leaves. When the kuzambu  just starts boiling   remove from the gas.  Have it with hot rice along with dry curry.  Enjoy this rasam in winter o rainy season.

Saturday 22 December 2018

Milk Burfi (10 mins sweet)









Ingredients:
  • Milk - 1/2 cup
  • Ghee - 1 tbsp
  • Milk powder - 2 cups
  • Sugar - 1/4 cup
  • Grated nuts - 1 tsp

Method:
  • First take on kadai & add ghee.
  • When it melts, pour 1/2 cup milk & mix well.
  • Then add milk powder & stir nicely.
  • Make sure there is no lumps.
  • When the mixture becomes thick, add sugar & stir till the sugar gets completely dissolved.
  • Do not over cook.
  • Grease the tray with ghee & immediately transfer the mixture to the tray.
  • Tap it nicely & garnish it with nuts by pressing it gently.
  • Then make pieces.
  • Enjoy your milk burfi.

Wednesday 19 December 2018

Pineapple Pachidi






Ingredients:

  • Pineapple - 1 cup (finely chopped)
  • Dry red chilli - 2-3
  • Coconut - 1/4 cup
  • Mustard seeds - 1 tsp
  • Jaggery - 1 tsp
  • Salt - 1/4 tsp


Method:

  • Grind together to a coarse paste in a mixer & then mix pineapple to that. 
  • Ready to serve.

Tuesday 11 December 2018

Arapuli Kozhambu








Ingredients:
  • Vegetables (Brinjal, Red pumpkin & vazhakkai) - 1 cup
  • Tamarind paste - 2 tsp
  • Sambhar powder - 1 1/2 tsp
  • Salt - As required
  • Asafoetida - 1/4 tsp
  • Jaggery - little
  • Seasame oil - 2 tbsp
  • Curry leaves - little


Boil either channa or rajma or moong dal.


For grinding:
  • Urad dal - 2 tsp (Fry till nice aroma comes)
  • Dry red chilli - 4-5
  • Grated coconut - 1/2 cup


Fry the above 3 in a seasame oil to golden brown. Grind to a smooth paste in a mixer & keep aside.


For seasoning:
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Dry red chilli - 1 (broken)


Method:
  • Take a vessel & add tamarind paste, sambhar powder, jaggery, salt, turmeric, vegetables, required water & allow them to boil till the vegetables are completely boiled.
  • Then add boiled pulses, ground masala, mix well & allow to boil for 10 mins.
  • Before removing from the gas, add the seasoning to that.
  • Garnish with curry leaves.

Thursday 6 December 2018

Murugal Dosai







Ingredients:

  • Idli rice - 1 cup (boiled rice)
  • Raw rice - 1 cup
  • Urad dal - 1/2 cup
  • Tuvar dal - 2 tbsp
  • Poha - 1/4 cup
  • Methi seeds - 1/4 tsp
  • Salt - As required
  • Ghee & oil together - As required


Method:

  • Wash rice & dal 2-3 times & soak all the ingredients together for 4 hours.
  • Then grind in mixer adding little water to a fine paste.
  • If the same is grinded in mixer, it will take time & you need to grind in 2-3 batches.
  • Add salt to the batter & mix well.
  • Keep it for fermentation for 10 hours.
  • The batter would have almost doubled after fermentation.
  • If the batter is too thick, add 1/2 cup of water. 
  • Keep the tawa on the gas, pour the batter & make the dosa.
  • Your tasty & crispy dosa is ready.
  • Serve with chutney & sambhar.

Saturday 24 November 2018

Lachha Paratha







Ingredients:

  • Wheat flour - 1 cup
  • Maida - 1 tbsp
  • Salt - As required
  • Baking soda - A pinch (Optional)
  • Oil - 2 tbsp
  • Water - Enough for kneading


Method:

  • First take a bowl, add flour, maida, salt, oil & mix well.
  • Now add required water to knead a smooth & soft dough.
  • Cover & keep aside.
  • After half an hour, take a large size ball, roll & flatten it.
  • Dust some wheat flour.
  • Roll it into thin circle like a chapathi.
  • Grease the chapathi with oil & sprinkle wheat flour over it.
  • Now start creating pleats by folding with the help of the fingers. Stretch the pleated dough as much as possible. 
  • Secure the end by pressing gently.
  • Take the rolled ball & dust with some flour & start making thin circle.
  • Heat tawa & place the paratha.
  • After a minute, flip off & cook the other side.
  • Once you witness brown spots on both the sides, pour some oil on both the sides.
  • Your yummy paratha is ready.
  • Serve with any subji.

Sunday 18 November 2018

Aaloo Paneer Kofta Biryani















Ingredients:

  • Basmati rice - 2 glasses (Soaked in water for 20 mins)
  • Grated Paneer - 1 cup
  • Aaloo (Boiled) - 2 to 3 (peel & mashed)
  • Salt - As required
  • Cashew & Resins - 1 tbsp
  • Turmeric - 1/4 tsp
  • Red chilli powder - 1 1/2 tsp
  • Sugar - 1/2 tsp
  • Fresh cream - 2 tbsp
  • Oil - As required
  • Carrot - 1 (peel & cut into very thin lengthy pieces)
  • Onion - 1 big (cut into thin lengthy pieces)
  • Fried onion - 1 tbsp
  • Methi leaves - 1/4 cup.


Method:

  • First take one plate, add grated paneer, mashed aaloo, cashew, resins & salt & mix gently.
  • Then make square or round shape & keep aside.
  • Then take a kadai & add enough oil.
  • When the oil becomes hot, deep fry the paneer, boiled aaloo, till they turn into golden brown & keep aside.
  • Then take a pressure pan & add oil.
  • When the oil becomes hot, add the seasoning (Cinnamon, cloves, cardamom & bay leaf).
  • The add onion, carrot, methi leaves, salt & stir well.
  • Till the methi leaves shrink nicely, now add other dry masalas & mix well.
  • Then add soaked rice, fresh cream, fried onion along with 1/2 glass of water.
  • Close the cooker.
  • Wait for 2 whistles to come.
  • Then remove from the gas.
  • After the pressure goes, open & add the fried koftas to that.
  • Enjoy the biryani.
  • Serve with raitha.