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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

images for Katchi Chicken Biriyani / Kachi Chicken Biriyani
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.


Oats Pongal

Ingredients
Quick oats-1 cup
Yellow Moongh dhal-1/2cup
Salt to taste
Ginger grated-1/2''
Turmeric powder-1/4tsp
Water-3 & 1/2cup
For Tempering
Ghee-2tbsp
Oil-2tsp
Cashew nuts chopped-10
Pepper-1tsp
Jeera-1 & 1/4tsp
(I coarsely powdered jeera & pepper in mixi)
Curry leaves-little
Chopped green chillies-1
Method
Dry roast oats & dhal in a pressure cooker till you get a nice smell.Add water & other ingredient,cook it till done.Heat oil & ghee in a pan temper it with above ingredients.Pour it on the cooked pongal,mix & serve.

Thursday, May 28, 2009

Methi Tofu Fry


Ingredients
Methi leaves-3 cubes
(i used the frozen one)
Chopped onion-1/2
Chopped Tomato-1/2
Grated ginger-1/2''
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Firm Tofu cubed-1 cup
Jeera-1tsp
Oil-3tsp
Kitchen king masala-1tsp
(or any Garam masala you have in your kitchen).
Method
Heat oil in a pan temper it with jeera.Add onion & ginger fry till light brown.Now add tomato,methi & all dry powders & fry till raw smell goes.Add the tofu & cover it in low flame for 5 minutes.Serve it with roti.



Orange & Mint Drink


Ingredients
Orange-4
(Take the juice from it)
Water to dilute the juice
Brown sugar-1tsp
Honey-1tsp
Mint leaves-20 leaves
Lime juice-2tsp
Method
Boil the mint & take the essence of it ,cool & filter.Mix every thing together & serve it cold.This is a very cooling drink for summer.

Chilly Idly

Ingredients
Idly-8
(cubed & fry it in tawa till light brown)
Diced onion-1
Diced capsicum-1/2
Curry leaves little
Salt to taste
Red chilly paste-2tsp
Ketchup-1tbsp
Vinegar-1tsp
Oil-3tsp
Soy sauce-2tsp
Chopped Ginger & Garlic-2tsp
Spring onions little (optional)
Yellow food colour-a pinch (optional)
Method
Heat oil in a Kadai add onion ,capsicum, curry leaves,ginger & garlic,fry till transparent.Add all the liquid ingredients,check for salt.Now add the idly fry for 2 minutes.Garnish it with spring onions.
Tips
You can also make with left over chapathi or Paratha.You can also bake the idly in oven till light brown.


Monday, May 25, 2009

Ginger chicken


Ingredients
Chicken -2pounds
Salt to taste
Chilly powder-1tsp( optional)
Pepper powder-3tsp
Turmeric powder-1tsp
Any garam masala or Meat masala-2tsp
Kastoori methi-1 hand full
Ginger strips-1/4cup
Diced onion-2
Diced Capsicum-1
Curry leaves
I used the fat of the chicken instead of oil.
For Garnish
Lemon juice-2tsp,Curry leaves & Ginger strips.
Method
Heat a kadai add the chicken fat add all above ingredients together except capsicum & keep frying in high flame.Cook it till chicken is cooked & all masala get into the chicken.Before removing from fire add capsicum & garnish it.
Tips
For this dish the masalas are altered to your taste.It takes only 10 minutes to do this dish.No need to add any oil ,the chicken will leave lot of fat.

Tomato Mint Chutney

Ingredients For frying
Chopped onion-1
Chopped tomato-3
Green chillies-2
Mint leaves-1 cup
Grated Coconut-1/4cup or less
Salt to taste
Urad dhal-2tsp
Channa dhal-2tsp
Ginger-1/4''
For Tempering
Oil-2tsp
Mustard-1tsp
Urad dhal-1/2tsp
Red chillies-2
Method
Heat oil fry above ingredients till light brown.Cool & grind it to a smooth paste.Temper it.Serve it with any tiffin or snack.

Thursday, May 14, 2009

Vazhai Poo Sambar

Ingredients
Masoor dhal-1cup
Turmeric powder-1tsp
Salt to taste
Chopped Vazhai poo-1 cup
Tamarind paste-1/2tsp
Onion diced-1/2
Tomato-1
Curry & Coriander leaves-little
Chille powder-1/2tsp
Hing-1tsp
For Grinding
Channa dhal-1tbsp
Methi-1/4tsp
Coriander seeds-2tsp
Jeera-1/2tsp
Coconut-3tsp
Red chillies-2
(Dry roast & powder it)
For tempering
Oil-3tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dhal-1/4tsp
Methi-1/4tsp
Method
Boil masoor dhal with turmeric,mash it well keep it aside.Heat oil in a pan add the tempering .Now add the onion,tomato ,Vazhai Poo and all dry masalas.Fry it well ,add the tamarind paste.Pour water & cook the Vazhai Poo .Once its cooked pour the dhal & the ground masala , give a boil.Garnish it with curry & coriander leaves.Serve it with rice.
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