Saturday, October 18, 2014

Simple Vegetable Biriyani

Hi friends!!!!
                    Today, I am planning to write about simple vegetable biriyani using all the ingredients present in our house.

                    Ok without wasting time, let's go into the preparation...


       1.  Available vegetables (cut into small pieces except tomato) - 1 cup
       2.  Raw /Boiled Rice   - 1 cup
       3.  Green Chillies        - 2
       4.  Ginger                    - a small piece (shredded)
       5.  Garlic                     - 2 small pieces
       6.  Onion                     - 1 (cut into pieces)
       7.  Cumin seeds          - 1/2 tsp
       8.  Salt                        - as per taste
       9.  Curry leaves          - 1 or 2 sprigs
     10.  Coriander leaves   - small quantity
     11.  Cloves                   - 2
     12.  Cardamom            - 2
     13. Cinnamon sticks    - 1
     14. Oil                          - 1 tsp (to temper)

       1. Cook the rice in a pressure cooker with little water and keep it aside.
       2. Next, keep a heavy bottomed kadai on the stove and add the oil.

       3. Add cumin seeds and wait till it splutters.

       4. Then, add green chillies along with cloves, cardamom, cinnamon sticks and fry for some time.

       5. In the next step, add ginger, garlic and after a few seconds add onion.

       6. Fry the ingredients till onion turns light pink.

       7. After the onion turns pink, add the all the vegetables along with curry leaves and fry for a 5 minutes.

       8. Next, add water and cook till the vegetables are cooked.

       9. Now add salt and after 2 minutes add the cooked rice.

      10. After mixing the rice well with vegetables, leave it in the stove for 5 minutes.

      11. Switch off the stove and vegetable biriyani is ready to serve.



Thursday, October 16, 2014

Mixed Fruits

Hi Friends!!!!

                    It's a boring day and don't want to cook. You can visit or order food from outside. But, you might be very lazy to do that also. Just check the availability of some of the below fruits and voila!!!! healthy food without cooking is ready.

                     1. Banana
                     2. Black/Green Grapes
                     3. Apple
                     4. Pomegranate
                     5. Orange
                     6. Dates
                     7. Mango
                     8. Chickoo
                     9. Papaya
                   10. Guava

                     Just cut and some of the extra ingredients to make more tasteful. Ok!!! Ok!!! Let's see the ingredients and the preparation along with presentation.


     1. Some/ or the full list of fruits (one under each and cut into pieces without seeds)
     2. Cashews - 25 gm
     3. Shredded Coconut - 1/2
     4. Honey / Jaggery - 100 gm
     5. Cardamom Powder - little for flavor


     1. Take a big bowl.
     2. Add all the fruits one by one.
     3. Mix it well using a table spoon.
     4. Next, add the shredded coconut and mix it well.
     5. Then, add honey/powdered jaggery followed by cashews along with cardamom powder.
     6. It would look yummy.
     7. Serve it in small bowls.
     8. Tasty and healthy mixed fruits is ready to serve.
 Tips!!! Tips!!! Tips!!!:

     1. Don't peel the skin of the apple, guava, grapes, mango and chickoo. Just wash under the running water and cut it into pieces after removing seeds.
     2. Should eat it immediately after preparing it.
     3. Diabetic patients should avoid this.
     4. People suffering from severe cold should take in small quantity.



Wednesday, October 8, 2014

Kathirikai/Brinjal Pitlai

Hi friends!!!!

                     I am going to give the recipe for a traditional south indian dish called as "Kathirikai/Brinjal Pitlai"


       1. Kathirikai/Brinjal - 5 or 6 small ones
       2. Toor Dhal             - 1/4 cup
       3. Turmeric Powder - 1/2 tsp
       4. Tamarind juice     - 21/2 cups
       5. Salt                       - As per taste

    Pitlai Powder:

        1. Chana Dhal        - 2 tsp
        2. Urad Dhal          - 1 tsp
        3. Coriander seeds - 1 tablespoon
        4. Black pepper      - 1/2 tsp
        5. Red Chillies       - 3 to 4
        6. Grated Coconut - 1/2 cup
        7. Asafoetida          - a pinch

   To temper:
       1. Gingelly oil         - 1 tsp
       2. Mustard seeds     - 1 tsp
       3. Urad Dhal           - 1 tsp
       4. Curry Leaves      - 1 or 2 sprigs


      Pitlai Powder:

                      Step - 1: Switch on the stove and place a kadai on it.
                      Step - 2: Add all the ingredients under pitlai powder one by one and dry fry it.
                      Step - 3: Allow it cool and then transfer it to a mixie jar.
                      Step - 4: Switch on the mixie and make a coarse powder of the mixture.
                      Step - 5: Keep it aside till it's need arises.

     Pitlai Preparation:

                      Step - 6: Place a pressure cooker on the stove and switch it on.
                      Step - 7: Cut the brinjals into medium sized cubes and add to the pressure cooker along  with salt and tamarind juice.
                      Step - 8: Close the lid of the pressure cooker and wait till one whistle comes.
                      Step - 9: After one whistle, switch off the stove.
                      Step - 10: Place the hot cooker under running water and cool it immediately.
                      Step - 11: This will reduce the pressure inside the cooker.
                      Step - 10: Take a pan and add the cooked brinjal along with the cooked dhal (It will be good if dhal is mashed) and add the pitlai powder.
                      Step - 11: Place it on the stove and switch it on.
                      Step - 12: Allow it to boil for 3 to 4 minutes.
                      Step - 13: Switch off the stove and transfer the contents to a serving bowl.
                      Step - 14: In a ladle, add the gingelly oil and keep it on the stove for tempering.
                      Step - 15: When the oil is heated, add mustard seeds and allow it to splutter.
                      Step - 16: Add urad dhal along with curry leaves and fry till it turns golden yellow.
                      Step - 17: Switch off the stove and pour the tempering contents into the pitlai.
                               Hot "Kathirikai/Brinjal Pitlai" is ready to serve.




Saturday, September 27, 2014

Paruppu Sambhar

Hi friends!!!!
                     Let's discuss about various types of sambhar, the main accompaniment of rice. They are:  
     1. Paruppu Sambhar (Any vegetable can be used along with paruppu)

     2, Vendhaya Kuzhambu

     3. Vatha Kuzhambu

     4. Morkuzhambu

     5. Arachuvitta Sambhar

                      The list would be added as and when the recipes are posted.


                                     This usually contains vegetables cooked in tamarind juice mixed with Tuvar Dhal/Moong Dhal.


      1.   Ladies Finger  - 2 or 3 (cut into bigger parts)

      2.   Tuvar Dhal / Moong Dhal   -  1 cup (cooked in pressure cooker for 5 or 6 whistl
es and made into a paste using ladle)

      3.   Tomato  -  1 (cut and mashed)

      4.   Home made Sambhar powder (version 1) - 3 tsps or as per taste.

      5.   Tamarind juice or paste       - 2 or 3 cups

      6.    Green Chilly       -  1 for flavor

      7.    Turmeric Powder  - Little

      8.    Salt    -  As per taste

      9.   Asafoetida  - Little

         To temper:

      1.   Mustard Seeds  -  1 tsp

      2.   Fenugreek Seeds  - 1/2 tsp

      3.   Curry Leaves    - 1 or 2 sprigs

      4.   Gingelly Oil     - 1 tsp


                         Let's start with the procedure:

      1.   Place a kadai on the stove and switch on the stove.

      2.   Add a little oil into the kadai and wait till it heats.

      3.  Add mustard seeds and allow it to splutter.

      4.  Add fenugreek seeds along with curry leaves and fry for 2 seconds.

      5.  Next, add the vegetable ( ladies finger) along with tomato and allow it to cook for 5 minutes.


      6.  After the vegetables are cooked, add the tamarind juice along with turmeric powder.


      7.  When the raw smell of the tamarind juice is gone, add the cooked dhal, sambhar powder, asafetida and salt.


       8.  Allow the mixture to boil for sometime.

       9.  Add the green chilly after cutting into 2 pieces.

     10.  Allow it to boil for 1 more minute and switch off the stove.

     11.  Decorate it with coriander leaves and serve it with rice.

            Next, let's learn how to cook vendhaya kuzhambu!!!!!



Wednesday, July 23, 2014

Bombay Chutney

                                     This is a very simple and tasty side dish for roti. You can prepare this in a

 large amount and use it when travelling for a long distance. Ok let me give you the procedure for it.


                           1. Besan Flour -  1/2up
                            2. Onion          - 1

                            3. Tomato        - 1

                             4. Green Chillies  - 2

                             5. Water            - 4 cups

                              6. Red Chilly powder  - 1/2 tsp

                              7. Turmeric powder     - 1/2 tsp

                              8. Salt                           - To Taste

                              9. Coriander leaves       - To garnish

          TO TAMPER:   

                             1. Oil    - 1 tbsp

                             2. Ginger and Garlic   - cut into small pieces

                             3. Channa Dal             - 1/2 tsp

                             4. Urad Dal                 - 1/2 tsp

                             5. Curry Leaves          - 2 sprigs

                             6. Mustard seeds         - 1/2 tsp

                       1. Mix besan in water till there is no lumps in it. Keep the mixture aside.

                       2. Cut the onion, tomato and green chillies to a very minute pieces.
                       3. Place a wok on the stove and switch it on.

                       4. Add the oil and add mustard seeds.
                       5. When the mustard seeds completes spluttering, add urad dal, channa dal and fry it till it becomes golden brown.

                       6. Next, add onion, green chillies along with ginger and garlic pieces. Fry it till onion becomes translucent.

                       7. Now, add tomato pieces along with salt and cook till it mashes properly.

                       8. Its time to add the besan mixture to the wok and mix it well with the contents already in it.

                       9. Cook in medium flame till the raw smell of the besan vanishes and the mixture thickens to some extent.

                      10. Remove the mixture from the flame and dress it up with coriander leaves and curry leaves.

                      11. Serve it hot with roti.


                       1. Chutney will thicken when it cools too, so don't thicken very much while cooking.

                       2. Adding tomato is not compulsory.

                       3. If the chutney thickens, then you can dilute with water and cook for 2 mins in slow flame.

Thursday, July 17, 2014

Simple Rasam

Hi Guys!!!!!!
                    Now, I am going to make you people expertise in cooking various rasam......

Let's begin with a simple rasam without using any rasam powder or toor dhal .


                        1. Tamarind      -  A Small ball
                        2. Tomato         - 1
                        3. Red Chilly    - 1
                        4. Green Chilly - 1
                        5. Asafoetida    - 1 small piece
                        6. Pepper Powder  - 2 -3 tsps.
                        7. Salt - To taste
                        8. Coriander leaves - a small quantity
                 TO TEMPER:
                        1. Cumin Seeds - 1 tsp
                        2. Curry Leaves - 1 sprig
                        3. Mustard seeds - 1 tsp
                        4. Gingelly Oil    - 1 tsp

                        First Step:
                                       Soak the tamarind in small amount of water for 10 minutes. Then smash tamarind and remove the extract. Then, add another cup of water to the juice and dilute it.
                        Second Step:
                                            Smash the tomato using your hand into the tamarind juice. The juice will be a mixture of tamarind and tomato.
                         Third Step:
                                          Switch on the stove and place the juice mixture utensil on it. Next, add asofoetida, red chilly and green chilly to the juice and allow it to boil.
                          Fourth Step:
                                            After boiling for 5 minutes, add pepper powder and salt. Boil it for another 2 minutes. Next, add Coriander leaves and remove the utensil from the stove.
                          Fifth Step:
                                          Place a ladle on the stove and add 1 tsp of gingelly oil to it. Wait till the oil gets hot. Then, add mustard seeds and allow it to split. Then, add cumin seeds and curry leaves and fry for another 1 second and stop the flame.
                          Sixth Step:
                                          Add the fried substances into the boiled contents. Hot piping Rasam is ready to serve with rice.