Saturday, April 9, 2011

Coconut Milk Veg Pulao

Coconut milk is very rich and heavy also. This dish is a quick and fast making, if the ingredients are ready. I can call it a special dish ,mostly i don’t make it often….cos this is heavy and coconut milk is a fatty ingredient too… once in a while adding coconut milk in rice dishes is ok for our health. Coconut milk enhance the taste of any dish in our indian way of cooking , when I cook cocnut milk with vegetables it gives a good aroma and taste. Whoever likes coconut milk dishes will surely likes a pulao like this. I have not added water . This dish is fully cooked with coconut milk. weight concious people can substitute 2 cup of water instead of coconut milk.... :)

Ingrediants
Basmathi rice  1 cup 
Onion  ¼ cup (chopped finely)
Vegetables (peas, carrot and beans) ½  cup
Cut carrot and beans in to fine pieces
Ginger garlic paste 1 ½ tsp   
Garam masala 1tsp   
Coconut Milk 3cup (1 cup thick milk and 2 cup diluted milk)
Hand full of  corriander leaves
Ghee and oil for frying.
Salt to taste.
Method
Wash and soak rice for 10 min. Fry rice in a pan with little ghee and fry till moisture absorbed.
Heat  oil/ghee in a heavy bottom pan . Add onions and garam masala, fry well. Add all the vegetables and little salt. Fry for some time. Then add ginger garlic paste. And coriander leaves, fry in high flame. Add coconut milk and salt for rice... Transfer everything to the rice cooker and  keep it in the cook mode when the steam starts coming add rice. When the mode changes to warm, switch off the cooker and serve hot.
 Note : If there is no rice cooker we can cook it in the pan itself …….when the vegetables and coconut milk comes to boil then add the rice and cook in medium flame. And Dum it well.

Friday, April 8, 2011

Crispy Cauliflower fry

Crispy cauliflower is a favorite dish of my daughter, she loves it when ever i make In this recipe, i made a small twist and It was more crispier and colourful too.... after finishing one full cauliflower and i made it again.... the same day....

Ingredients
1no Cauliflower
2tsp red chili powder
3tsp jeera powder
1tsp Pepper powder
4tsp chicken masala or aniseed powder (sombu powder)
1tsp turmeric powder
1 pinch red colour.
3tsp Corn flour
1 tsp garammasala
1 tsp besan flour / kadala maavu
1/2 cup curd /yoghurt
Salt to taste
Oil for frying
Instructions
Wash cauliflower well in hot water. Remove the florets in to medium pieces.
Mix all the ingredients except oil in a microwave safe bowl. Add the washed florets to it. Toss and mix well. keep it in the microwave oven for 5min in high.
we can see the masala is fully stuck to the florets. cool it.
Heat oil in a deep curved pan. When the oil is heat enough, put the florets and deep fry well. The masala will not drain in oil. Then drain the oil well and serve hot.

Thursday, April 7, 2011

Egg Masala Puff

Every day evening snack is a big problem for many people including me. One fine day I got an idea of making puffs , my hubby is a fan of egg puffs, he liked my version too and I remembered the shape of the puff which is different from our regular puffs here i have used square shape . I made two varieties on that day egg puffs and mixed vegetable puff, which my little angel loved it . I can say with the puff pastry im experimenting many things…and some how I make things success too….:) my pictures will be little dark today cos i took it in the night, less of light.

Ingredients
Puff pastry sheet 2 no (cut in square size) will get 4 squares
Butter for greasing
Baking sheet 1no
Masala
Boiled Egg 2no (cut in to two half)
Onion 1no (chopped finely)
Green chilli 1 no big (chopped finely)
Garam masala powder ½ tsp
Corrainder powder 1 tsp
Red chilli powder ½ - 1 tsp (according to taste)
Pepper/ jeera /sombu powder 1tsp
Butter 1tsp
Egg white for final brushing 1no
Method
Add butter/ oil in pan. Add onion and chili fry well till the colour change to pink. Now add the red chilli powder and other mentioned spices, fry well. When onion masala leaves oil, add the boiled eggs. Mix well so that the eggs coat well with the masala. Switch off the flame. Allow to cool.
Pre heat the oven to 190 C .Take the square puff pastry. Keep it in the greased baking sheet, fill one half of the egg with little masala close all the four corners and brush the top with little egg white. Make other three puff pastry in the same way. Arrange it in the baking tray. Keep in the oven for around 15 -20 min. serve hot.

Wednesday, April 6, 2011

Kovaikkai Stir Fry / Ivy Gourd fry

Kovaikkai is a wonderful vegetable. Its called Ivy gourd in English. 

Gendrally I use to fry this vegetable and serve hot with sambar sadam. My daughter favorite is kovaikkai fry. Here I have used a special podi for this fry which I add at the end of the frying process. This powder gives wonderful aroma and its wonderful when we taste it. We can store this powder and use it for other fries also. Here we go…..:)

Ingredients
Kovaikkai 500g (cut it to fine semicircles)
Red chilli powder 2tsp
Turmeric powder 1tsp
Salt to taste
Special powder
Corriander seeds 2tsp
Channa dhal 2tsp
Red chilli 5no
Jeera 1tsp
Fry all the above ingredients in 1/2 tsp of oil and grind it in to fine powder and add 2tsp.
Seasoning
Mustard seeds 1tsp
Urad dhal ½ tsp
oil for seasoning
Method
Heat the pan, add oil and seasonings, Add the cut kovaikkai and fry for 2 min. Add turmeric powder , red chilli powder and salt. Fry well till the oil seperates from the mass. Then at last add 2tsp of special powder and fry for 2min. Then serve hot with sambar sadam or rasam.

Note : We can  add onion also for this fry.  Add onion first ,fry for some time and then add the kovaikkai.

Sending this recipe to CWS-CORIANDER SEED Event of Priya  of priyas easy and tasty recipes  Guest hosted by Aruna Manikandan of veggie paradise

Tuesday, April 5, 2011

Idli Milagai podi / idli podi

Idli podi is a universal favourite for all of us. We use to have chutney or sambar for idli and dosa , But our favorite is always  idli podi . There are  lot of variation in preparing this idli powder. Many people use to add garlic pods, rice and many other  ingredients according to their taste. Here is the version of my kind of idli podi. I use idli podi in many version of idli and dosas preperation like podi dosai, podi idli , idli pesaral and many more. 


Ingredients
Bengal gram dhal 3tbsp
Whole dhania seeds 1 tbsp
Red chilli  ½ cup
Urad dhal ¾ cup
Asafoedita (katti perungayam) ¼ inch (can use powder hing)
Salt (rock salt) to taste (can be substituted by powder salt)
Black Seasame seeds  2tsp
Oil 2tsp
Method 


Take a heavy bottom vessal. Add little oil and roast Bengal gram,urad dhal and dhania together till u get good aroma with salt and keep aside.
In the same pan roast hing (katti perungayam) till it changes its colour. Then add red chillies roast well for some time. Allow to cool. 
At last fry seasame seeds and add it to the mixture. Cool all the ingredients and make a powder little coarse. (neither a fine powder nor a coarse powder).
Have it with dosa or idli with gingerly oil.
Sending this recipe to CWS-CORIANDER SEED Event of Priya  of priyas easy and tasty recipes  Guest hosted by Aruna Manikandan of veggie paradise
 
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