Mint Rice Recipe / Pudina Rice Recipe - Easy Lunch Box Rice Recipe

Mint Rice

Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Green chillies -2
Ginger a small piece
Tamarind a small piece
Coconut - 1 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 6 tsp
Mustard,Urad dal,Channa Dal - each 1 tsp
Cashew nuts - 6 broken
Red chillies -2
Sliced onion - a handful
Curry leaves few
Other ingredients
Basmati rice - 1 cup
( cook it with 1 & 3/4 cup water till rice is separate, keep it aside)
Ghee - 1 tsp
Method
Heat oil in a pan and temper it above ingredients.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Reduce flame and add the rice gently mix the rice till everything is well combined.
Lastly add the ghee mix and switch off the stove.
Serve it with raita.

Mint Rice In Instant Pot

Mint Rice

Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Coriander leaves a handful
Green chillies -2
Ginger and Garlic paste - 1/2 tsp
Salt to taste
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 3 tsp
Ghee - 1 tbsp
Star anise - 1
Cardamom -3
Cloves - 3
Bay leaf - 1
Kadal pasi - a small piece
Cinnamon stick - 1
Marati moggu - 1
Other ingredients
Kalijeera rice - 1 cup ( heaped)
( Soak rice for 10 minutes)
Water - 2 cups
Potato cut into cubes - 1
Sliced onion - 1/2
Peas - 1/2 cup
Salt to taste

Method
Heat oil and ghee in a pan and temper it with the spices.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Add peas and potato saute for a minute,drain out water and add the rice and mix.
Add salt,lemon juice pour water and close it with the lid.
Pressure cook in Instant pot with vent closed for 4 minutes.
Wait for the pressure to release by itself and then open the lid.
Mix and serve with raita.


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Instant Pot Recipes

Vegetable Pulao	Mint Rice	Vazhaithandu Kootu
Vendakkai Puli Kulambu	Vegetable Soup	Clear Chicken soup

Vegetable Pulao / Easy Vegetable Pulao / Pulao Recipe / Instant Pot Vegetable Pulao

A quick & easy vegetable pulao for lunch box.

Vegetable Pulao

Ingredients
Basmati rice or KaliJeera rice -1 cup
Water-1 & 1/2  cups ( If using Kalijeera rice then water is 1 & 3/4 cup for 1 cup rice)
Mixed vegetables-3/4 cup
(carrot,peas,beans,turnip or any vegetable of your choice)
Green chillies-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/4 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Jeera /cumin-1/2tsp
Star anise - 1
Marati mogu - 1
Oil-2tsp
Ghee-2 tsp

Method
Wash and soak rice in water for 20 minute.
Heat oil and 1 tsp ghee in a pressure cooker /Instant pot,add the whole spices & saute.
Add onions and green chillies fry till its light brown.
Add ginger garlic paste saute till raw smell has disappeared,add the cut vegetables,tomato and some mint leaves.Add salt, drain out the water from rice and add,saute for a minute.
Pour water & pressure cook for 4 minutes (vent closed).
Let pressure release and then open the lid.
Add mint leaves and 1 tsp of ghee mix and serve hot.



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Pepper Fish Fry / Milagu Meen Varuval / Fish Pepper Fry/ Fish Fry

Pepper Fish Fry

Ingredients for marination

Crushed black pepper-1 tbsp
Red chilly powder -1 tsp
Curry leaves-a handful
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/4tsp
Methi powder - 1/8 tsp
Ginger & Garlic paste-1tsp
Lime juice or Tamarind Juice-1tsp
Other ingredients
Fish slices - 4 big slices
Oil-to shallow fry

Method
Mix all the marinate ingredients together.
Apply evenly to all the fish pieces and rest it for 30 minutes or longer if you have time
Heat oil in a pan shallow fry the fish in medium flame in batches till cooked,light brown on all sides and  crisp.
Serve it with some lemon and onion rings.
   
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Poosanikai Mor Kootu / Ash Gourd Mor Kootu / Mor Kootu / Vellai Poosanikai Mor Kootu

Poosanikai Mor Kootu

Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
Rice flour - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped white pumpkin/poosanikai/ash gourd - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup

Method
Cook the pumpkin with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove,cool & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix,serve as a side dish for rice.

Note:
a) You can add cabbage,chow chow,valaithandu,instead of pumpkin for this recipe.


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Garlic Hair Dye / Natural Hair Dye using Garlic Skin / How To Make Garlic Peel Hair Dye / Homemade Hair Dye

Ingredients

Garlic skin
Olive oil
( There is no measurement for this recipe)
Method
Take a pan and dry roast the garlic skin still black.
Cool and dry grind to a fine powder,sieve the powder.
Put this powder in a jar add olive oil till it forms a smooth paste.
Cover and keep it in dark place for 1 week and then use.
Do not keep it in sun or fridge.

Note:

Some add tea powder too in this recipe. Dry roast tea powder and grind along with the roasted garlic peel.

How to use?

Use a brush or cotton and apply it to your grey hair as you apply your regular dye.
Leave it for 2 or 3 hours and wash your hair.( Do not use shampoo at least for a day).
Keeping the dye longer gives better result. ( Applied for 1 day and washed the next day)

Courtesy: My friend who shared this recipe is been using it for many years now.


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Vegetable Egg Fried Rice / Chinese Fried Rice / Chinese Egg Fried Rice Recipe

Vegetable egg Fried Rice

Ingredients

Basmati rice-1 cup

(cook till 3/4 th done with salt &1 tsp of oil)

Chopped Mixed vegetables-1/2 cup

( I used frozen,use any kind you like)

Egg scrambled -2

Spring onions chopped-1 bunch

Soy sauce-3tsp

Salt & pepper to taste

Oil or chilly oil-3tsp
Chopped garlic & ginger-2tsp

Chopped onion-1/4

Method

Heat oil in a pan add onions ,ginger & garlic fry it till light brown.
Add vegetables,scrambled egg,seasoning & soy sauce,saute in high flame till its cooked.
Add the rice and toss it well.
Garnish with chopped spring onions & serve it hot.

Variation

Vegetarians can omit Eggs.



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Maida Papad Recipe / Maida Ke Papad Recipe / All Purpose Flour Papad Recipe

Maida Papad

Yields : 5 big papads
Ingredients
All purpose flour / Maida - 1/2 cup
Water - 3/4 cup or add as required
Salt to taste
Pepper powder - 1/4 tsp
Jeera/Cumin - 1/4 tsp
Method
Take a bowl mix all above ingredients together.
The consistency should be semi thin .
Grease a plate or aluminum tin pour a ladle of the batter,rotate the  plate to spread the batter evenly.
Now steam this for 3 minutes or till its cooked,steaming will not take that long.
Remove it and cool it for a second,using a knife slowly loosen the ends.
Carefully remove the cooked papad and place it on a plastic sheet.
Repeat till all the batter is over.
Dry these indoor or in sunlight till crisp.
Deep fry in hot oil,your crunchy papads are ready to serve.

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Simple Syrup Recipe / How to Make Simple Syrup / Simple Syrup For Beverages

Simple Syrup

Ingredients
Sugar - 2 cups
( Colour of the syrup is dark because i have used unrefined organic sugar)
Water - 1 cup
Method
Take a sauce pan add sugar and water.
Stir it in medium heat for 3 minutes till the syrup is transparent and slightly thick.
Do not over boil as your syrup will thicken when cooled.
Switch off the stove,cool and filter the syrup.
Store it in a clean jar in fridge.
Note:
a) There are 3 different kinds of simple syrup thin,medium and thick.
For thin syrup the ratio is water - 3 cups and Sugar -1 cup.
For medium syrup water - 2 cups and sugar - 1 cup.
For thick syrup water - 1 cup and sugar - 1 cup.
Today we have made the medium syrup which is added as a sweetener for all juices and beverages.
b) Add required syrup to sweeten your beverages.

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Mutton Biriyani / Mutton Dum Biryani /Hyderabad Mutton Biryani/Goat Meat Dum Biriyani (Hyderabadi/Hyderabad Style Mutton Dum Biryani

Step by step method/picture to make Hyderabadi mutton dum biryani...

Mutton Biriyani

Ingredients for Marination

Turmeric powder-1tsp

Chilly powder-1tsp
Salt to taste
Chopped tomato-1/2

Slit green chillies-4

Mint/Coriander leaves-1/4 cup

Ginger/Garlic paste-1tbsp

Curd-1/2 cup

Mutton -1 pound

My Biriyani masala-3tsp

Fried onions-1/4 cup (save little for garnish).

For Gravy

Ghee-1tbsp

Oil-1/4 cup (i used a little more)

Sliced onion-1big

Tomato chopped-1

Ginger/Garlic paste-1tsp

Slit green chillies-4

Mint & Coriander leaves- each 1/4 cup

Lime juice-1/2tbsp

Cinnamon-1,Cloves-4,Cardamom-4,Shajeera-1tsp,Whole pepper-10,Jeera/cumin-1/8tsp,Bay leaf-1

Mutton Biriyani

To cook the rice

Rice-1 pound (around 3 cups)
Water- 4 & 1/2 cups

Salt-to taste

Cinnamon-1,Cardamom-2,Cloves-2,Bay leaf-1,Jeera-1/4tsp,Shajeera-1/2tsp

(This is called whole spice)
Garnish
Fried onions-little
Mint leaves-few
Yellow food colour diluted in 1tsp of lime juice

Mutton Biriyani

Method.

Marinate the mutton with all the above ingredients for 1 hour.
Heat oil & ghee in a pressure cooker add whole spices,add onions fry till golden brown,now add tomatoes,mint,ginger/garlic paste,green chillies fry till the oil separates.
Now add the marinated mutton,don't add any water,cook till the mutton is soft.
Cook the rice with the whole spice till 3/4 done.
In a wide vessel pour the gravy at the bottom,on top spread the rice,garnish with fried onions,lime juice & mint/coriander leaves.
Close it with a tight lid ( use a aluminium foil so the steam does not escape).Keep it in low flame for 10 minutes.Mix & serve it hot with onion raita.

Tips

Biriyani is a dish made for an occasion,Pl. don't compromise for any ingredient,if so you may loose the taste.Onions must be fried golden brown.Keep it in dum for at least 15 mins.Marinate the meat for at least 5 hrs.This will tenderise your meat.These simple tips will give you good result.


Tried Mutton Dum Biriyani in Instant Pot



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Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal

Avarakkai Poriyal

Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Hing-a pinch
Curry leaves-few
Red chillies - 2
Other ingredients
Chopped avarakkai / Broad Beans -2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the avarakkai,turmeric powder,salt & fry for a minute.
Reduce the flame sprinkle very little water.Cover it with a lid & cook the avarakkai till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Kollu Salad / Horse Gram Salad / Healthy Salad Recipe

Horse Gram Salad

Ingredients
Horse gram/Kollu - 1/2 cup
( soak it over night in water)
Chopped onion - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped tomato - 1/4 cup
Chopped capsicum - 1/4 cup
Chopped coriander leaves - a handful
Lemon juice - 1 tbsp
Salt and pepper to taste
Chaat masala - 1/2 tsp

Kollu Salad

Method
Pour water in a pressure cooker add some salt and horse gram,pressure cook till done.Do not over cook.Strain out the water and keep the horse gram in a bowl.Do not discard the water use it in making Rasam or for any gravy.
Add all the above ingredients to the horse gram,gently mix till everything is combined.
Serve immediately!

Note:
a) Instead of boiled kollu you can also use sprouted kollu.
b) Use any combination of vegetables to more your salad more interesting.
c) Do not discard the kollu water make rasam with it or pour it in any gravy.

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Cookery Competition at Arizona Tamil Sangam - 2019

Thanks Arizona Tamil school ( Arizona Tamil Sangam) for giving this opportunity to be one of the Judges for the cooking competition.The theme was Unave Marundhu loved the creation of all the participants.congrats to the winners.

 

Cooking competition judge at Kanada Sangam. Happy to be one and taste yummy sweets. Thanks kanada sangam to give me this opportunity.- 2016

Gutti Vankaya Kura / Gutti Vankaya Recipe / Gutti Vankaya Andhra Style - How to make Gutti Vankaya Koora

Ingredients dry roasted and ground to a smooth paste
Ground nuts/Peanuts - 1/4 cup
Poppy seeds - 1/2 tbsp
Sesame seeds - 1 tbsp
Red chillies - 3
( I added 1/2 tsp chilly powder as my chillies were not that hot)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1tsp
Garam masala - 1/2 tsp
Salt to taste
Grated coconut - 4 tsp
Onions fried till light brown in few drops of oil - a handful
Ginger and Garlic paste - 1 tsp
( Today i did not add)
Semi thick tamarind pulp - 1/3 cup
Oil few drops

Method
Heat few drops of oil in a pan and roast peanuts,poppy seeds,sesame seeds,red chillies and coconut till light brown.
Switch off the heat and add the fried onion & dry masala powder.Pour the tamarind juice and grind to a fine thick paste.Add water if needed for grinding.
Other ingredient
Brinjals - 6
( make a slit on top like a cross and soak it in salt water for 10 minutes.Heat some oil and fry the brinjals till soft and outer skin is well roasted.Keep it aside)
Oil - 1/4 cup
Coriander & curry leaves for garnish

Tempering
Mustard - 1 tsp
Methi / Fenugreek seeds - 1/4 tsp
Chopped onion - 1 small
Slit green chillies - 2

Method
Heat oil in a pan temper it with mustard and methi.
Add onion & green chillies fry till light brown now add the ground paste and saute till oil separates the pan.Pour water cover and cook till the gravy is almost thick and masala has separated the oil.
Put the fried brinjals and cook for few more minutes.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.


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Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips / Pavakai Chips

Pavakkai Chips

Ingredients

Pavakkai / Bitter gourd / kakarakaya - 2 medium size

(cut into thin circles)

Salt to taste

Hing-little

Turmeric powder-little

Coriander powder-1/2 tsp

Red chilly powder-1/2tsp

Besan-2tsp

Oil-to fry

Method
Put the cut bitter gourd in a bowl,add salt and turmeric powder,mix well and leave it for 5 minute.
Gently press and squeeze out the excess water from the bitter gourd,this step is optional but i do to reduce the bitterness.Discard the water.

Add all above mentioned ingredients to the vegetable and mix everything well till all sides are coated with the masala.
Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.Remove it on a kitchen paper and serve.

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Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls

Tandoori Tofu Spring Rolls

Tandoori tofu ingredients
Thick curd-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Roasted & powdered jeera/cumin powder-1tsp
Garam masala-a pinch
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1tsp
Firm tofu -14 oz pack one
(cut into big cubes)
Besan / chickpea flour - 1 tsp
Oil-2 tsp

Method
Take a bowl add all the above ingredients and marinate for 20 minutes.
Arrange the tofu along with the marinate on a baking tray,at 375 deg. F bake for 8 to 10 minutes,turn the tofu and then broil it for another 10 minutes till the top is brown.
Don't bake it too brown,otherwise they may get burnt or become hard.
Each oven is different so keep an eye while baking,keep these aside.

Stuffing ingredients
Rice papers-4
Vegetables cut into thin strips
(Cucumber,carrot,red bell pepper or any vegetable of your choice)
Lettuce or Kale - 4 leaves
Basil leaves few

Tandooro Tofu Soft Spring Rolls

Method
Soften the rice papers by immersing them in water for 2 seconds.
Place it on a plate,place the kale leave then the vegetables and top it with tandoori tofu lastly place a basil leaf on top.
Tightly roll them as you roll for the spring roll.
Cut into half & serve it with any dip you like.

Note:
Use your imagination to make your filling more interesting.

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Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle

Cauliflower Carrot Pickle

Ingredients

Cauliflower-2 cups

(cut into small pieces)

Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Dry roasted till just hot & powdered
Mustard-3tsp
Methi / Fenugreek seeds-1tsp

Tempering

Oil-1/2 cup

Mustard-1tsp
Jeera/Cumin seeds-1tsp
Red chillies-4
Hing-1/2 tsp
Curry leaves-little

Method

Take a clean bowl add all above mentioned ingredients & the dry roasted powder and mix.
Heat oil in a pan & temper it,cool the tempering, pour it into the bowl.
Mix well till everything is well combined,cover it with a lid and keep it outside overnight.
Next day mix once and put it in a dry jar and store it in fridge.
Your crunchy cauliflower & carrot pickle is ready to serve.

Note:
a) Dry roasting methi and mustard seeds are optional.
b) Keep this pickle in refrigerator.

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Fruit Chaat / Fresh Fruit Chaat / Mixed Fruit Chaat / Easy Fruit Chaat - Healthy Fruit Recipes

Fruit Chaat

Ingredients

Mixed fruits of your choice- 3 cups

( chopped apple,grapes,pear,mango,strawberry,blueberry or any fruits of your choice)

Pepper and Salt - to taste

Lime juice-2 tsp

Chat masala-1 tsp

Chilly powder a generous pinch
Roasted and powdered jeera/cumin powder - a generous pinch

Kala namak / Black salt -  1/2 tsp

Method

Add the chopped fruits into a bowl,keep in refrigerator for 20 minutes ( this step is optional).
Just before serving mix all above mentioned ingredients and gently toss.
Serve them immediately!

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Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe

Mango Tandra

Ingredients
Ripe Mango - 1 medium size
Sugar - 4 tsp
( add more if your mangoes are not sweet)
Cardamom crushed - 2
Ghee to grease the plate

Mango Tandra

Method
Chop mangoes finely add the mangoes,sugar & cardamom in a blender.
Make a smooth paste.Do not add water while grinding.
If your mangoes has more fiber strain to get a smooth puree.
Grease a plate with ghee or oil spread the puree evenly.The layer should be a thin spread.
Dry this in sun for a day,next day slowly peel the sheet turn & dry the other side too.
Usually these tandra takes 3 days to dry.
Slowly peel it off the plate cut into desired shapes & enjoy!

Note:
a) You can also cook the mixture for 1 or 2 minutes on stove & then spread it on a plate for drying.
b) For spice version just add some chilly powder,ginger powder & black salt to the above mixture.
c) Store it in fridge.
d) Use any kind mango but sweeter the better.
e) Some make this recipe with store bought pulp,but i have not tried.

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Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe

Maavadu

Ingredients
Baby mangoes - 14 (around 700gms)
( mine was slightly bigger mangoes that's what i got here in the USA)
Rock salt / Crystal salt - less than 1/4 cup or to your taste.You can always add later if its not enough.
Red chilly powder - 1/3 cup ( around 6 tsp heaped)
Mustard powder - 1tbsp
Sesame oil or Castor Oil - 6 tsp
Methi powder / Fenugreek powder - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Water - 1/4 cup
Method
Wash the mangoes remove any long stems and wipe them well.
Dry in on a towel to make sure there is no water.
Take boiled and cooled water in a mixie jar or blender add chilly powder,salt,methi powder,mustard powder,hing and turmeric powder.Grind it once to make sure everything is well combined.
Take a clean dry glass bowl or jar add the mangoes.pour oil and mix well so all the mangoes are well coated with oil.
Now pour the ground paste on the mangoes, use a clean wooden spoon and gently mix.
Cover this and leave it for a day,next day mix it or shake it well morning and evening.
Repeat this process for at least a week or till the mangoes are shrunk.
Store it in fridge and enjoy with curd rice.

Note:
Always use a clean wooden spoon to take pickle from the jar.
Glass bottle or ceramic jars are recommended to store pickle.
Make sure you wipe the mangoes well and there is no water.
If you want to store it for a longer time then don't add water while grinding.Just add the spices only and after 2 to 3 days the salt will leave water by itself.
Store this pickle in fridge.

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Kambu Koozh Recipe / Kambang Koozh / Kambhu Kool / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink

Kambu Koozh

Ingredients
Kambu/Pear millet/Bajra - 1/2 cup
Water - 1 & 1/2 cups
Salt to taste
Curd as needed
Chopped onion as needed
Method
Wash kambu once and soak it in 1/4 cup of water for 30 minutes.
Grind this soaked kambu along with water to a coarse rava consistency.
Pour water and cook this kambu in a pressure cooker for 4 to 5 whistles.
Cool the mixture and nicely mix it up, wet your fingers with water and shape it into small balls.
Keep these balls immersed in water and store it in fridge till use.

How to drink this Koozh?
Take some diluted curd in a bowl dissolve a kambu ball into it add some salt and chopped onion.
Your koozh is ready to serve along with mor milagai,any favour pickle and vadams.
This is an excellent summer drink!

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How To Clean Mushrooms / Fast and Easy Way to Clean Mushrooms

There are different ways to clean button mushrooms but this is the way i follow,Check it out.

Take water in a wide vessel add 1 or 2 teaspoon of wheat flour and dissolve it.
Add the mushrooms and soak it for a minute.
Then gently massage each mushrooms to remove all the impurities.
Wash them and cook as you wish.

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