Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe

Red Bell Pepper Soup

Ingredients
Vegetable broth/ water-3 cups
(I used vegetable broth)
Salt to taste
Orange bell pepper large 2
(seeds removed & chopped)
Chopped tomato-1/2
Dried basil-1/8tsp
Dried celery seeds-1/8tsp
Chopped onion-1/4
Chopped garlic-4
Method
Boil all above ingredients together for 10 minutes in medium low flame.
Cool the mixture & blend this to a smooth liquid.Dilute the soup as needed.
Heat the soup,sprinkle some crushed pepper give a quick mix & switch off the stove.
Serve it hot.

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Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

Navaratna Vadai

Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy

Omam Meen Kulambu

Ingredients

Fish-10 pieces

(I used tipalia,use any fish you like)

Chopped onion-1/2

Chopped garlic- 6

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp
Coriander powder - 1/4 tsp

Curry leaves little

Salt to taste

Tamarind juice-1 & 1/2 cup

Pepper powder-1tsp

Tempering

Oil-8tsp

Mustard - 1/2 tsp
Methi /Fenugreek seeds - 1/8tsp
Jeera - 1/4 tsp

Ingredients fried in 1tsp of oil & ground to a smooth paste

Onion-1/4

Garlic-4

Coriander seeds-1tsp

Red chillies-6

Ajwain/Omam-1/2tsp

Fresh grated coconut-3tsp

Curry leaves- 8
( Fry all above ingredients in oil till light brown.Cool and grind it to a smooth paste )

Method

In a bowl mix tamarind juice,salt,turmeric powder,red chilly powder,coriander powder& the ground masala mix and keep it aside.
Heat oil in a pan temper it with above ingredients.
Add onion,garlic & curry leaves fry till brown,now pour the tamarind mixture & boil it till gravy is thick and oil starts to float on top.
Add the fish pieces & boil for a minute & switch off the stove.
Garnish it with curry & coriander leaves & sprinkle 1tsp of pepper on top mix a gentle mix.
Serve it hot with plain rice.

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Andhra Mutton Pepper Fry Recipe / Mutton Pepper Fry Recipe

Andhra Mutton Pepper Fry

Ingredients dry roasted & powdered
Poppy seeds-1 & 1/2tsp
Fennel seeds-1tsp
Whole pepper-1tsp
Coriander seeds-2tsp
Cumin seeds-1/2tsp
Cinnamon-1'' piece
Cloves-4
Cardamom-2
Red chillies-6
Method
Dry roast all above ingredients till nice aroma comes out.Cool & make a fine powder.
Ingredients to be pressure cooked with very little water
Mutton-1 pound around 1/2 kg.
Turmeric powder-1/2tsp
Red chilly powder-1/4tsp
Salt to taste
Ginger & Garlic paste-1/2tsp
Water as needed
Method
Pressure cook the mutton with above ingredients till soft.
Other Ingredients
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Ginger & Garlic paste-1/2tsp
Oil-1tbsp
Red chillies-4
Pepper powder-1/2tsp
Coriander leaves-for garnish
Method
Heat oil in pan fry red chillies, onion,tomato,curry leaves & ginger garlic paste till light brown.
Add the cooked mutton with the water & cook it till dry.
Now add the ground powder & in low flame fry till oil separates the masala.
Switch off the stove,sprinkle the pepper powder & garnish it with coriander leaves.
Serve it hot with plain rice.

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Sukku Paal Recipe / Sonti Pal Recipe / Dry Ginger Milk Recipe

Sukku Paal

Ingredients
Sukku / Sonti / Dry ginger powder - 1 tsp
Milk - 1 cup
Water - 1/4 cup
Crushed cardamom -1
Sugar/ Brown sugar/ Naatu Sarkarai or Palm sugar - 1 tsp
Method
Boil water in a pan add sukku powder,sugar and cardamom.
Boil for 1 or 2 minutes till the sugar has completely dissolved.
Add milk and give a boil.switch off the stove.
Strain out the milk using a strainer.
Serve it hot !

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Egg Biryani Recipe / Egg Biriyani Recipe / Muttai Biriyani / Hyderabadi Egg Biryani Recipe

Egg Biriyani

Ingredients for egg
Boiled eggs - 6
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ingredients for rice
Basmati rice - 3 cups
Salt to taste
Black pepper - 10
Cloves - 5
Cardamom -5
Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Water as needed to cook rice

Egg Biriyani

Method
Wash & soak rice in water for 30 minute.
Make slits on the boiled eggs,add chilly powder,turmeric powder & salt to the eggs mix well & rest for 10 minutes.
Heat 1 tbsp of oil add the eggs and roast for 1 or 2 minutes till all sides are slight brown,Remove & keep it aside.
Boil water in a wide vessel with the spices & salt.
Drain out the water from the rice & add it to the boiling water.
Cook till its 3/4th done,strain out the water and keep the rice aside.
Ingredients for gravy
Star anise - 1
Bay leaf - 1
Black stone flower ( optional) -1
Sliced onion - 1
Chopped tomato - 1 big
Slit green chillies - 6
Chopped mint leaves - a handful
Ginger & Garlic paste - 1 tsp together
Salt to taste
My biriyani masala powder - 1 tsp
Curd - 1/4 cup
Oil - 1/8 cup
Ghee - 1 tbsp
Ingredients for garnish
Fried onion - a handful
Mint leaves
Lemon juice - 1 tsp

Egg Biriyani

Method
Add some ghee & oil to the same egg fried pan add the spices.
Now add the green chillies & onion  fry till light brown.Add the ginger & garlic paste,mint & tomato.
Fry till tomatoes are soft add salt,curd & biriyani masala mix well.
Now add the eggs & gently mix.
Take a heavy bottom wide pan add the gravy at the bottom,spread the rice on top evenly.
Sprinkle the fried onions,mint leaves & lemon juice.
Cover it with a tight lid and in low flame cook till the remaining rice grains are cooked it takes about 10 minutes.Once done gently mix the rice & serve them hot with raita.

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Garlic Naan Recipe / Homemade Garlic Naan / Indian Bread Recipe / Indian Naan Recipe / Garlic Naan Recipe

Garlic Naan

Ingredients for the dough
All purpose flour-2 cups
Baking powder-1/2 tsp
Salt-1/4tsp
Warm milk-2tbsp
Plain curd-1/3 cup
Milk-1/3 cup
Egg beaten-1/2
Ghee-1tbsp
Sugar-1tbsp
Dry yeast-1tbsp
Other ingredients
Chopped coriander leaves & garlic-little
Butter to brush on top
Method
Mix yeast & sugar in warm milk,rest it for 10 minutes for the yeast to froth.
In another bowl mix egg,milk ,curd & ghee,whisk.
Mix flour,salt,baking powder in another bowl.Now pour the yeast mixture & the curd ,milk mixture into the flour & knead it to a soft dough.
Apply oil in a bowl & keep the dough,cover it with a cloth & rest it for 2 hours for the dough to double.
Divide the dough into 4 equal parts,roll it out to a semi thick oval shape.
Apply butter on a aluminum foil,place the dough on the tray.Apply some butter on top & sprinkle some garlic & coriander leaves on top,slightly press them.
Bake this at 400 deg.F for 8 minutes or till the top is slightly brown & cooked.
Remove from oven & brush with butter on top & enjoy them hot.

Inspired by mymomrecipies

Version - 2

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All purpose flour / Maida - 2 cups

Salt to taste

Sugar - 1 tsp

Dry yeast - 1 tbsp

Water as needed

Method

Procedure is the same as above mix.

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Broccoli Paruppu Usili Recipe / Broccoli Usili Recipe

Broccoli Paruppu Usili

Ingredients
Channa dal-1/4 cup
Toor dal-1/4 cup
Red chillies-1
Green chillies-1
Salt to taste
Hing-1/8tsp
Chopped broccoli-2 cups
Curry & coriander leaves-for garnish
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Jeera/cumin-1/4tsp
Method
Soak chillies, channa & toor dal in water for 2 hour.
Drain the water & grind along with salt & hing to a thick coarse paste.
Grease idli plates with oil,spread this mixture evenly & steam it for 10 minutes till cooked.
Cool the mixture & crumble it with your fingers,keep it aside
Heat oil in a pan & temper it with above ingredients.
Add the chopped broccoli in low flame fry till cooked.
Add the crumbled dal mixture & toss it well.Switch off the flame.
Garnish with curry & coriander leaves & serve them with rice.
Note:
You can also use grated coconut for garnish.

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