Saturday, November 22, 2008

Recipe Marathon # 2 - 23rd day -Ven Pongal

Recipe Marathon # 2 – 23day. Ven Pongal famous Breakfast recipe. Perfect combination with Vadai and sambar/ chutney. Here is my style of recipe.
Ingredients
1 cup Raw rice
¼ cup Green gram dhal
2tbsp Ghee
1 ½ cup Black pepper (whole)
1tsp Cumin seeds
Salt as required
5cup Water
1 tbsp Cashew nuts
Finely cut ginger
Few curry leaves
Hand full coriander leaves
3tsp Pepper and cumin powder
Instructions
Take a heavy bottom pan. Wash rice and dhal together and pour 5cups of water. Cook rice and dhal together in low flame till the rice becomes very soft. After rice and dhal is cooked add salt, curry leaves, ginger and coriander leaves. Fry cashew nuts, pepper and cumin seeds in ghee. Pour over the pongal. Mix well. Sprinkle the pepper and cumin powder over the rice , Mix well.
Serve hot with ghee on top. / with sambar or kotsu.
Have a look of my Co- RM Runners:
1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi
Sending this recipe to Rice mela By Srivalli


Recipe Marathon # 2 - 22nd day -Spicy Peas Pulav

Recipe Marathon # 2 – 22nd day. Im happy that  my running is  equal with my co- runners, we all r now nearing our destination….whoo!!!whooo!!!!!!
Today’s special item to all is Spicy peas Pulav….pulav means it will be slightly in  greenish or in  white colour this spicy one is done with ground masala so the colour change . This ground masala enrich the dish quality. Always I feel ground masala tastes  yummy  and richer  than adding spice powders to the dishes !!! What do u all feel??? Enjoy this Spicy peas pulav.
Ingredients
1cup Basmati rice
1cup Green peas
1no   Potato (diced)
3tbsp Oil/Ghee
2no Onion
1 cup Coconut extract
½ cup Tomato pulp
½ cup water
salt to taste
1tsp ginger garlic paste
# Grind
4no Green chilli
½ tsp Poppy seeds
¼ tsp Ani seed
2tbsp Grated coconut
1tbsp Corriander powder
2no Cardomen
1no Cinnamon
2no Clove
Few coriander leaves
#For Garnishing
1tbsp Cashew nuts
2tbsp Mint leaves
3tbsp Lemon juice (optional)
Instructions
Wash and soak rice for 10 min. Drain well and fry the rice in ghee till Moisture goes. Keep aside. Blanch tomatoes and  make puree out of it.
Mix coconut extract , tomato pulp and water together.
Heat pressure cooker and add oil, fry masala spices and then onion. Add ginger garlic paste and peas. Fry well.
Pour the Coconut extract mixture. When it starts boiling add salt and rice. Cook for 10 – 12 min in low flame. After removing the lid Mix gently now add mint leaves and lemon juice. Serve hot with fried cashewnuts.
Sending this recipe to Rice mela By Srivalli
Have a look of my Co- RM Runners:
1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi

Friday, November 21, 2008

Vanilla Coconut Milk Jelly

Agar agar is called china grass...There are many ways of making here is one type of making with coconut milk… here is the recipe for u….

Ingredients

12 inch Agaragar(4inch in width)

2 cup Water

2 cup Coconut Milk

1no Egg

1drops Vanilla essence

4drops Pink colour

1 cup Sugar (according to taste)

a pinch salt

Instructions

Wash agar agar in water so that it bends. Add 2 cup water. Boil well. Add salt.

Beat egg well and add coconut milk. Add both to the boiling agaragar.

When the milk curdles add sugar , essence, and color. When sugar melts and boil. Switch of the flame. Transfer the jelly to the raised plate and cool for 45min and cut in various shape .

Kids will grab it.:)

Grate it and add it to Rose Milk

Note :

Add the pendent leaf(sothu kathazhai) instead of Vannila essence it will give a different taste

Sending this recipe to

Recipe Marathon# 2-Day 21-Nasilama / Egg Sambol

Todays recipe marathon special is a spicy dish......This is a Malaysian dish. I learnt it from my friend it is spicy spicy and spicy!!!!!!!! Spicy lovers have a look.......
Ingredients
1 cup Red chilli (whole)
5 no Boiled egg
6no Small Onion
5clove Garlic
½ no Onion (finely chopped)
Berry size Tamarind. (Extract thick juice)
Salt to taste
1 tbsp Tomato ketchup
2tsp Sugar
Instructions
Remove seeds from the whole red chilli. Boil the red chilli skin alone in water till done. Drain the red chillis.
Add small onion, garlic with the whole boiled red chilli and grind it in to paste.
Add oil in kadai, Saute onion and the ground red chilli paste. Add little water and boil till the raw flavour of the red chilli goes in sim.
Add tamarind, salt and boil for 5 – 10 min. Now add sugar and tomato ketchup.
When it comes to boil add egg and mix well. Serve with ghee rice or steamed rice.
Note: We can prepare this dish with sliced fish also. Add turmeric powder and salt in the fish and shallow fry the fish . Add the fish with masala in the same procedure given.
Have a look of my Co- RM Runners:

1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi

Thursday, November 20, 2008

Recipe Marathon # 2 - 20th day -Tangy Tomato Pulav


Recipe Marathon 20th day.Tangy tomato Pulav…..Today’s special. I tried  tomato pulav in a different way ..it  turned out yummy and tasty. Coconut extract completely changes the taste of the pulav. here have a look. :)
Ingredients
1 cup Basmathi rice
1 cup Tomato pulp(blanch tomato and grind / extract juice)
1 cup Water
4no    Green chilli(cut length wise)
½ tsp  Red chilli powder
¼ cup Shallots (sambar onion)
6 flakes Garlic
½ no    Lemon
¼ cup Fresh peas (optional)
salt to taste
½ tsp Ginger garlic paste
1 tbsp coriander leaves
1 tbsp  curry leaves
1 tbsp  Cashew paste
1inch Cinnamon
3no Clove
2no Cardomen
1no  Bayleaf
(Cook rice in Coconut extract instead of water)
Instructions
Wash and soak ice for 10 min. Fry rice in ½ tsp Ghee till moisture is absorbed.
Heat oil in a pressure pan and fry masala spices, ginger/garlic paste, green chilli and then onion with curry leaves. Add cooked peas with tomato pulp and water or coconut extract. When starts boiling add salt, chilli powder, cashew paste,pinch of sugar and rice. Mix well. Reduce flame and pressure cook for 10 min. If tomato is sweet squeeze lemonjuice after removing. Garnish with coriander leaves. Serve with papad or pickle
Sending this recipe to Rice mela By Sri valli 
 
Check out my co runners in  Recipe marathon :
1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi


Wednesday, November 19, 2008

Recipe Marathon # 2 - 19th day -Tomato Pacchadi

Today Recipe Marathon 19th day... todays Recipe is Tomato Pacchadi. This recipe is from Nagai district. Easy to prepare but time consuming. Every one will like it. here we go.


Ingredients

250g Tomato ( cut as 8pieces)

1T Ghee

2T Cashew

Small piece Cinnamom

2no Cardomen

1no Clove

¼ cup Sugar (as per individual need)

Instructions

Heat ghee in a pan. Add cinnamon,cardomen and clove.when it splutter add Cashew.fry well till golden brown.

And now add tomato.Fry well till the tomato smashes.

Add Sugar mix well and cook well in sim.

Switch off flame when it is done.

Serve it with a main meal.

My co-runners in RM#2

1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi


Tuesday, November 18, 2008

Celebrating Awards....:) with all !!!

Ramya,Priya,Kitchenflavours Arundathi has shared all these awards with me.... Really thanks to all....






Jamie started this award and now in her own words -
This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it. Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies, Beth.)"

The Things that inspire me :
1) My mother and my father , the way they brought me up and my mothers cooking , her shruedness, capablity of knowing everything and she is a all rounder too.... and my fathers advice, patience inspire me more......
2)Nice recipes from my blog friends, their comments, the way they share awards. mainly their friendship.
3)My daughter and my Husband both r my main inspiration. My brothers advice too....childs laugh...and smile....
4)illayarajas music, Classical songs and Now my daughters singing....wonderful movements in dance....classical and western both.....




7 Things I Say More Often : Allah andavane, oh my god, nonsense, chee, Yenna, Go and atlast chellam hehee:)
7 Things I Did Before : Finished my dinner, DId my M.sc Homescience,drinking Coffee, Eating icecream, eating cake, Bajji and Seeing t.v
7 Things I do now : Cooking, blogging, washing, wiping floor, chatting, laughing and dancing with my daughter,mainly shopping.......
7 Things I Want to do : Go for a vacation to dubai ,shopping and shopping ,buying cheese balls,mango juice,prepare paneer recipe with roti ,dieting...hehehe im trying and learn driving.
7 Things That Attract Me About Opposite Sex : Dress Contrast pant and shirt, smile,Moustach, good hair style,specs,smart look and matching footwear.
7 Favourite Foods : Paneer butter masala, Romali roti, Veg biriyani, Kesari, Gulab jamun, Falooda And any kind of brinjal recipe.


Ramya Vijaykumar has created a beautiful award to share with friends. She named it “360° Foodie Award”
Im passing this wonderful awards to my co runners

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa 15)Divya Kudua16)Rekha17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani
24)
Karuna 25)Roochi

and sirisha, happy cook


100th post- Recipe Marathon 18th day- Malabar chicken Biriyani/ Kerela chicken Biriyani

Yippeeee!!!!!!!!!This is my 100th post of my blog. Feeling really happy :). Recipe Marathon by Dk 18th day.....Today special treat for Non- Veg Lovers is Malabar Chicken Biriyani.
This biriyani is totally different from our tamil making and the rice will taste 100% different from other Biriyani rice we prepare. This rice dish takes little more time to prepare. We can call it as layered biriyani also. My kerela friend used to prepare and i got this nice recipe from my friend.

Ingredients
1 kg Chicken cut into big pieces
500 gm Thinly Sliced Onion
250 gmSliced Tomato
Ghee - as needed
¼ cup Broken cashew nuts
¼ cup Raisins
1 cupCurd
1 big Lime
A bunch Chopped Coriander leaves
Chopped Mint leaves small bunch
2 spring Curry leaves
3 tspBiriyani Masala Powder
2 tbsp Rose water
1 gm Saffron
2no Boiled eggs
Salt to taste

For Marinating Chicken
½ tsp Turmeric Powder
1 tsp Chilly Powder
Salt - as needed

For Grinding
100 gm Green Chillies
50 gm Garlic
50 gm Ginger
2 tsp Poppy seeds (soaked in water for 5- 10 mts)

Grind them together to a coarse paste.Keep them aside
Instructions

Mix all the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably keep in refrigerator.
Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice - 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.
Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while
Heat ghee/oil ,Add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.
When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.


Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mins(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita,coconut and vinegar chutney,Pickle and Pappad.

Sending this recipe to Rice mela by Srivalli


Good luck For my Co- RM Runners:

1) DK 2) Srivalli3) Ranji4)PJ5)Curry Leaf6)Medha7)Priya8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala13)Roopa 14)Divya Kudua15)Rekha16)Lakshmi17)Raaga 18)Lakshmi Venkatesh 19)Sripriya20)Viji21)Kamalika22)Pavani
23)
Karuna 24)Roochi


Monday, November 17, 2008

Recipe Marathon # 2 - 17th day -Ladies finger Curry

Recipe marathon 17th day. Todays special recipe but a simple one. Ladies finger Curry/ Vendaikai Melagitta Kuzhambu(in kerela). Here we go

Ingredients
750g Ladies Finger
1no Onion (cut lengthwise)
1no Tomato (cut in small pieces)
2clove Garlic (crushed)
½ inch piece Ginger(crushed)
4no red chili
Lemon sized tamarind (extract thick juice)
1tsp Red chili powder
¼ tsp Turmeric powder
Salt to taste
Instructions
Heat oil in pan. Add Onion, garlic, ginger and red chili fry well till transparent.
Add tomato,,ladies finger and cook well. Add all the spice powders, salt and add tamarind paste. Add little water to form gravy. Cook well. Serve hot with steaming rice.
My Co-Runners in Marathon
1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa 15)Divya Kudua16)Rekha17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani
24)
Karuna 25)Roochi

Sunday, November 16, 2008

Recipe Marathon #2 - 16thday -Onion Pakodas/Garam Pakodas

Recipe marathon 16th day.. we 26 of us all crossed half of our running…Congrats to all my co- runners we all made it.....keep running.wish us all good luck to cross our dead line…..
I made this pakoda yesterday for evening snacks…yummy and tasty…..easy to make ..it tasted like shop pakoda….jus have a look….:)
Ingredients
1 cup Bengalgram flour.
1cup Rice flour
2tbsp Ghee
a pinch of cooking soda
3no Onion
4 no Green chilli
salt as required
3tbsp Coriander and curry leaves
1tsp Red chilli powder
3 clove Garlic (crushed)
Oil for deep frying
Instructions
Sieve Gram flour, rice flour, salt and red chilli powder together.
In a broad basin rub ghee and cooking soda till frothy
Mix the flour with it and blend well with finger tips.
Add all the other ingredients and mix well
Heat oil in a curved pan.
Divide the flour in to 5 parts.
Sprinkle water in one part just to hold the flour.
Using finger tips crumble the prepared dough and put directly in the oil (irregular shapes)
Deep fry well. Till crisp and brown.
Serve hot with tea …….enjoy hot pakoda…..
My Co-Runners in Marathon
1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa 15)Divya Kudua16)Rekha17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani
24)
Karuna 25)Roochi


Recipe Marathon#2- 15thday- Rice Flour Kozhukkatai

Today Recipe marathon 15thday......Here is a kerela recipe for all...
One of my Kerela friend used to prepare this Rice flour kozhukkatai. I love the taste of this dish. I want to share this with u all. Easy to prepare and very tasty too.. try it out.

Ingredients
For making dough
3 cup rice flour
4 cup water
Salt to taste
For seasoning
2tbsp Coconut
4no small Onion
¼ tsp Red chilli powder
¼ tsp mustard seeds
3 no red chilli
1tbsp oil
few curry leaves
Instructions

Boil 4 cup of water with enough salt in a wide mouth vessal. When it is briskly boiling.
Add the Rice flour, switch off the flame and mix thoroughly.

Transfer the mixture to a vessel and mix and knead well with hands, till soft dough.

Make even balls, Press in center and steam it in a idli cooker.(as shown).

After it is done, then remove and cut in small pieces,
Grind coconut, redchilli powder and small onion to a coarse paste.

Heat oil in a kadai and Add mustard seeds , red chilli and curry leaves.
Add the ground coconut and then add the kozhukkatai.
Mix well and serve hot.
Relish the tasty kozhukattai.

Sending this recipe to Rice mela by Srivalli

Sending this to Challenge event by Veda moorthy

My Co-Runners in Marathon
1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa 15)Divya Kudua16)Rekha17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani
24)
Karuna 25)Roochi


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