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Monday, June 1, 2009

Wild & Brown Rice Halwa / Brown Rice Halwa

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Brown Rice Halwa
Ingredients
Wild rice-1/4cup
Brown rice-1/4 cup
Sugar-3/4 cup
Coconut milk or Grated coconut-1/4 cup
(I used grated coconut )
Cardamom powder-1/2tsp
Nuts little
Ghee-4tbsp
Method
Wash & soak both the rice together overnight.
Next day grind it with coconut to a smooth paste.
Put sugar in a non-stick kadai add 1/2 cup of water & the ground paste.
In medium low flame keep mixing till you get a nice smell.
Slowly keep adding the ghee till the halwa is cooked & starts to leave the sides of the pan.
Add cardamom powder & nuts mix it well.
Switch off the flame & serve them warm.

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Orange Peel Thokku / Orange Peel Thokku Recipe / Orange Peel Gojju Recipe

Orange Peel Thokku / Orange Peel Thokku Recipe / Orange Peel Gojju Recipe Ingredients
Orange peel chopped from 2 oranges
salt to taste
Ginger chopped -1''
Brown sugar-3tsp or more
Tamarind paste-1/2 tsp
For tempering
Oil-8tsp
Curry leaves little
Green chillies chopped-2
Urad dhal-1tsp
Channa dhal-1tsp
Mustard -1tsp
Methi-6
Jeera-1/2tsp
Hing-1tsp
Method
Heat oil in a pan temper it.Add above ingredients & fry till its soft.Add water & tamarind paste & cook till oil separates.Add brown sugar & switch off the stove.Cool & store it in fridge.This can be eaten with curd rice as a pickle.


Sunday, May 31, 2009

Tomatillo Puliyohara/Puliyodharai


Ingredients
Tomatillo-6
(make a puree in mixi)
Salt to taste
Chilly powder-1tsp
Hing-1tsp
Curry leaves-little
Tamarind paste -1/4tsp(optional)
Turmeric powder-1/2tsp
Tempering
Oil-6tsp
Channa dhal-1tsp
Urad dhal-1tsp
Mustard-1tsp
Jeera-1/2tsp
Red chillies-4
Dry roast & grind to a powder
Sesame seed-2tsp
Methi-1/2tsp
Coriander seeds-1tsp
Channa dhal-1/2tsp
Method
Heat oil in a pan & temper it .Add tomatillo puree,curry leaves,salt,hing,chilly & turmeric powder.Boil it till oil separates.Now add the ground powder,mix it well & remove from stove.Cool & store it in fridge.Mix it with hot rice,your puliyohara is ready.
Tips
After mixing it with rice for extra taste you can again temper it with cashew nuts or peanuts ,curry leaves & red chillies.














Katchi Chicken Biriyani / Kachi Chicken Biriyani

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Katchi Biriyani
Ingredients for rice.
Basmathi rice-1 & 1/2 pound
salt to taste
Jeera-1/4tsp
Mint leaves-6
Whole garam masala-1 each
(Cardamom,cloves,cinnamon)
Ingredients for chicken marination.
Chicken-1 & 1/2 pound
Salt to taste
Mint leaves chopped-1 cup
Coriander leaves chopped-1/4 cup
Ginger & Garlic paste-1tbsp
Curd-1 cup
Turmeric powder-1/2tsp
Green chillies-10
Pepper-6
Jeera-1/2tsp
Shajeera-1tsp
Fried onions-1/2 cup
Ghee-1 tbsp
Oil-6tsp
For Garnish
Yellow food colour diluted in 6tsp of lime juice
Fried onions-1 hand full
Mint leaves-little
Method
Marinate the chicken with above ingredients for 2 hrs or overnight. Soak rice in water for 20 minutes.Cook the rice till 3/4 done with above ingredients & drain it.Now put the chicken in a wide heavy vessel & place the rice on top of the chicken (immediately you drain the cooked rice).Add the lime juice ,onions & mint leaves on top,check for salt & cook it with lid closed for 30 minutes in low heat.Mix it before serving .Serve with raita.
Tips
Keep a heavy weight on top of the lid ,so that the flavour does not evaporate.The more time you marinate you get the taste.













Friday, May 29, 2009

Chayote & Mint Chutney

Ingredients
Chayote chopped-1
Mint leaves-1 hand full
Ginger-1''
Green chillies-3
Peanuts-1tsp
Urad dhal-1tsp
Channa dhal-1tsp
Jeera-1tsp
Tempering
Oil-3tsp
Mustard-1tsp
Urad dhal-1tsp
Jeera-1/2tsp
Curry leaves-little
Method
Heat oil & fry above ingredients till cooked.Cool & grind to a smooth paste.Temper it & serve it with any tiffin.


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