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.
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.
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.
(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
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.
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.
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
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
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.
