Egg Biriyani Ambur Style / Ambur Style Egg Biriyani / Egg Biriyani Recipe

Ingredients to marinate eggs

Boiled eggs -6

(make slits on it)

Curd-2tbsp

Chilly powder-1/2tsp

Coriander powder-1/2tsp

Turmeric powder-1/4tsp

Salt to taste

Pepper powder-1/4tsp

Lime juice-5tsp

Ginger & garlic paste-1/2tsp

(Mix all above ingredients together & rest it for 20 minutes)

Grind to a smooth paste

Cashew nut-5
Ginger & garlic paste-1/2tsp
Mint leaves-a hand full
Jeera-1/4tsp
Fennel seeds-1tsp
Green chillies-2

Tempering

Oil-5tsp
Ghee-2tsp
Cardamom-4
Cloves-5
Cinnamon-a small stick
Bay leaf-1
Star anise-1

Other ingredients

Rice-2 & 1/2 cups

Water - 4 cups

Chopped onion-1/4

Chopped tomato-1

Method

Heat oil & ghee in a pan temper it with above ingredients.
Add onion, tomato & ground masala , fry till light brown in colour.
Add the rice & fry for 2 more minutes, pour the water & arrange the eggs with the marinate on top.
Close it with a lid & cook till rice is well cooked.
Garnish it with mint leaves & serve it hot with raita or any gravy.
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Quinoa & Mixed Vegetable Pakoras

Ingredients

Finely chopped vegetables-1 cup

(I used carrot,beans,cabbage,celery)

Chopped onion-1/4

Chopped coriander leaves-3tsp

Fennel seeds-1tsp

Salt to taste

Red chilly powder-1/2 tsp

Ginger & Garlic paste-1/2 tsp

Rice flour-3tsp

Besan-6tsp

Cooked quinoa-1/3 cup

Oil to deep fry

Method

Mix all above ingredients together(do not add any water,if required sprinkle very little).Heat oil in a pan & drop small pieces of dough.Deep fry it till brown & crisp on both sides.Serve it with any dip.

Sweet Vinegar Dipping

Ingredients 

Sugar-1tsp 
Warm water-1tbsp 
Dark soy sauce-1tsp 
Salt a pinch 
Vinegar-1/2tsp 
Lime juice-1tsp 
Chilly garlic sauce-1/8tsp 

Garnish

Chopped ginger & garlic-1tsp 

Method

Mix all above ingredients together & garnish it.Serve it with Vietnamese Summer Rolls ....

Vegetable Quinoa Birinji

Ingredients

Quinoa-1 cup

Coconut milk-1/2 cup

Water-1 cup

Frozen mixed vegetables-1/2 cup

Salt to taste

Turmeric powder-1/4tsp

Sliced onion-2tbsp

Slit green chillies-2

Chopped mint leaves-2tsp

Sliced garlic-2

Tempering

Oil-2tsp

Fennel seeds-1tsp

Cloves-1

Cardamom-1

Cinnamon-a small piece

Bay leaf-1

Method

Heat oil in a pan temper it.Fry onion,mint,garlic,onion,vegetables,salt & turmeric powder till light brown.Now add the washed quinoa,coconut milk & water.Cook it in low flame till done.Garnish with mint leaves.

Awards

Thanks Padma for sharing these beautiful Awards with me.I would love to give it to all my blog friends.Kindly accept this small gift.............

Marshmallow Pineapple Pudding - Easy Dessert

Marshmallow Pineapple Pudding

Ingredients
Crushed pineapple 20 oz can-1

(squeeze out the water)

Sour cream 16 oz can-1

Multi colour small marshmallow -2 cups

(or only white marshmallow)

Sugar-15 tsp or less

(according to your taste)
Caramelized almonds

Sugar-1/2 cup

Chopped almonds-1/2 cup
Water-2tsp

(Heat sugar in a pan till it slightly melts.Add water & keep stirring till it turns light golden brown (be careful do not burn it).
Immediately add the almonds mix well.Switch off the gas & pour it on a greased marble kitchen top or wooden cutting board.
Cool it completely & break into small pieces.Keep it aside.)

Method

Mix all above ingredients together & keep it in fridge.
Before serving sprinkle the caramelized almonds on top & serve it cold.

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Poli Recipe /Yellow Moongh Dhal Poli /Puran Poli Recipe /Obbattu Recipe / Bobbatlu Recipe

Celebrating my 600th post with this sweet.Enjoy!!!!!!!!!!!!!!



Stuffing ingredients
Boiled,drained & mashed yellow moongh dhal-1 cup

Brown sugar-1 cup

Cardamom powder-1 & 1/2 tsp

(Mix all above ingredients together.Make sure there is no water in the dhal)

Covering ingredients

Maida-1 cup

Salt a pinch

Yellow food colour(optional)-little

Ghee-2tsp

(make a soft dough with the above ingredients with water)

Ghee or oil to cook the poli

Method

Take a small ball of dough flatten them.Take some filling place it side,cover it completely.Carefully roll out the dough into thick puris making sure the filling does not come out.Cook on a tawa both sides till light brown pouring ghee around it.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it come out while making poli.
c) The above polis are Tamilnadu style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Quinoa Peas Pulao

Ingredients
Quinoa-1/2 cup

Water-1 & 1/4 cup

Salt to taste

Peas-1/4 cup

Sliced onion-1tbsp

Slit green chillies-1

Sliced garlic-1

Mint-8 leaves

Tempering

Oil-1/2 tsp

Ghee-1tsp

Jeera-1/4tsp

Cloves,Bay leaf & cardamom-1 each

Cinnamon-a small piece

Method

Wash & soak quinoa with 1 & 1/4 cup of water for 10 minutes.Heat oil & ghee in a pan temper it .Fry onion,mint ,chillies & garlic for 2 minutes.Add the peas & soaked quinoa with water.Cover & cook it in low flame till dry.Serve it with any gravy or raita.

Cracked Wheat Pongal /Godhumai Pongal /Godhumai Kara Pongal

Ingredients
Cracked Wheat-1/2 cup
Yellow moongh dhal-1/3 cup
Water-3 & 1/2 cup
Salt to taste
Grated ginger-1tsp
Tempering
Ghee-2tsp
Slightly crushed pepper-1/4tsp
Slightly crushed Jeera-1/2 tsp
Curry leaves-little
Cashew nut broken into small pieces-12
Method

Heat a pressure cooker & fry the moongh dhal till nice smell comes out.Add the ginger,cracked wheat,salt & water.Cook it till done.Temper it,mix well & serve it with chutney.

Potato & Oats Poriyal

Ingredients

Boiled & cubed potato-1 big

Dry roasted & cooked broken oats-1/3 cup

Salt to taste

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Red chilly powder-3/4tsp

Crushed garlic-4

Curry & coriander leaves-little

Chopped onion-1/4

Tempering

Oil-3tsp

Mustard-1tsp

Urad & channa dhal-each 1/2tsp

Fennel seeds-1tsp

Broken red chillies-3

Method

Heat oil in a pan temper it.Fry onion,curry leaves & garlic till light brown.Add all the dry ingredients & fry a bit.Add the potato & oats & in low heat fry for 5 minutes.Garnish it with coriander leaves & serve it as a side dish for roti or rice.