Ceylon Egg Parota

Ingredients

Uncooked Tortilla -2

(I bought it from Costco)

Oil-2tsp

Egg -2

Salt to taste

Onion,Capsicum,Tomato chopped -2tbsp

Ginger & Green chillies-little

Coriander & Curry leaves-little

Method

Beat the eggs with above ingredients.Cook the tortilla both sides.Apply the egg mixture on top & fold all four sides & turn it.Add oil & cook it in low flame till the egg mixture is cooked inside.Serve it hot with Ketchup or any kurma.

Variation

Follow the same method & fill it with kheema masala in the center for extra taste.

Tips

You can make Parota from the scratch as it will be more thinner & the filling will cook fast.I pricked with a fork on top of the tortilla & then cook it in low heat.

Coriander & Chayote Fry

Ingredients
Chayote chopped-1
Oil-4tsp
Ingredients for grinding
Coriander leaves-1 small bunch
Garlic-2
Jeera-1tsp
Salt to taste
Turmeric powder-1/4tsp
Grind above ingredients to a smooth paste
Method
Heat oil in a pan,add the vegetable & fry it for 5 minutes.Now add the ground masala & fry it in low flame till cooked.Serve it with hot rice.
Tips
You can stuff this masala inside slit brinjals & fry till done.Even this is a very tasty dish.

Turnip & Lima Beans Kurma

Ingredients

Turnip cubed-1

Lima beans-1/4cup

Salt to taste

Coriander & Curry leaves little

Chopped tomato-1/2

Chopped Onion-1/4

Lime juice-2tsp

Oil-3tsp

Ingredients For Grinding

Coconut-2tsp

KhusKhus-1tsp

Cloves-3

Cinnamon-1/4''

Ginger & Garlic paste-1tsp

Turmeric powder-1/4tsp

Cardamom-1

Green chillies-2

Grind above ingredients to a smooth paste.

Method
Heat oil in a pan fry onion till light brown.Now add the vegetables,tomato,salt & ground masala.Fry till oil separates.Pour water & cook it till done.Switch of the stove & add the lime juice.Garnish it with coriander & curry leaves.This goes very well with chapatis or rice.

Wild & Brown Rice Halwa / Brown Rice Halwa

Brown Rice Halwa

Ingredients

Wild rice-1/4cup

Brown rice-1/4 cup

Sugar-3/4 cup

Coconut milk or Grated coconut-1/4 cup

(I used grated coconut )

Cardamom powder-1/2tsp

Nuts little

Ghee-4tbsp

Method

Wash & soak both the rice together overnight.
Next day grind it with coconut to a smooth paste.
Put sugar in a non-stick kadai add 1/2 cup of water & the ground paste.
In medium low flame keep mixing till you get a nice smell.
Slowly keep adding the ghee till the halwa is cooked & starts to leave the sides of the pan.
Add cardamom powder & nuts mix it well.
Switch off the flame & serve them warm.

Thanks for visiting !

Orange Peel Thokku / Orange Peel Thokku Recipe / Orange Peel Gojju Recipe

Ingredients

Orange peel chopped from 2 oranges

salt to taste

Ginger chopped -1''

Brown sugar-3tsp or more

Tamarind paste-1/2 tsp

For tempering

Oil-8tsp

Curry leaves little

Green chillies chopped-2

Urad dhal-1tsp

Channa dhal-1tsp

Mustard -1tsp

Methi-6

Jeera-1/2tsp

Hing-1tsp

Method

Heat oil in a pan temper it.Add above ingredients & fry till its soft.Add water & tamarind paste & cook till oil separates.Add brown sugar & switch off the stove.Cool & store it in fridge.This can be eaten with curd rice as a pickle.

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

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

Biriyani masala powder -1 tsp

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.

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.

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.