Thursday, January 29, 2009

Pav Bajji

INGREDIENTS:
Bread-4
Boiled Potatos-3nos
Boiled greenpeas-1cup
Green chillies-2nos
Chopped tomatos-2nos
Chopped onions-2nos
Jeera pwd-1tsp
Chopped coriander leaves
Chilli pwd-1tsp
Coriander pwd-1tsp
chat masala-1tsp
salt to taste
oil for frying
Butter
PREPARATION:
1.Heat a pan with oil add greenchillis,onions fry them till onions turns brown.
2.Then add chopped tomatos,chilli pwd,coriander pwd,jeera pwd and salt.Mix them
well and cook till tomatos become smooth.
3.Then add coriander leaves,chat masala and smashed potatos,greenpeas.Add required
water and cook till gravy becomes thick.
4.Take a pan add butter and place bread on it (bread should be slit in middle)
5.In another pan add bajji gravy,little water and stuff them in bread.
6.Then ur Pav Bajji is ready.

Tuesday, January 27, 2009

Stuffed Palak Paraths

INGREDIENTS:
Palak leaves-1bunch
Chilli Pwd-1/2tsp
Atta-2cup
Jeera-1/2tsp
Ghee-2tsp
Salt to Taste
Oil
PREPARATION:
1.Clean and chop palak leaves.
2.Heat a pan with 1tsp of oil,add jeera,chopped palak leaves and fry them.
3.Add chilli Pwd and salt and again fry till palak frys.And allow it to cool.
4.Then mix palak,Atta,ghee,salt,required water to make a soft dough.
5.Take the dough into small balls ,press them like chapatis.
6.Serve hot with chutney.

Thursday, January 8, 2009

Tomato Bhath

INGREDIENTS:
Rice-1cup
Onions-2no.
Tomatoes-2no.
Fresh green peas-1/4cup(shelled)
Green chillies-4no.
Garam masala-1/2tsp
Oil-21/2tbsp
Ghee-1tsp
Curryleaves-1tbsp

FOR SEASONING:
Mustard seeds-1/2tsp
Black gram dhal-1tsp
Bengal gram dhal-11/2tsp
Broken cashewnuts-1tbsp

PREPARATION:

Cook rice till each grain is separate.Spread over a broad plate and allow it to cool.Cut onions into fine pieces.Blanch tomatoes in hot water for few mints.Remove skin and grind into pulp.Strain and remove the seeds.Cut green chillies into long pieces.

Heat ghee and oil in a frying pan.Add seasonings,cut chillies and onion.Fry till transparent and add boiled peas with tomato pulp.Cook stirring constantly in medium flame till moisture evaporates from tomato pulp.Add salt,sugar and garam masala powder.Mix cooled rice to this and fry in high flame for few mints till rice becomes hot.Garnish with cut coriander leaves and curry leaves.

Variation:
Cut tomatoes also into fine pieces instead of making juice and do the same recipe.Add grated fresh coconut at the end.Use few green chillies and half a teaspoon of chilli pwd.

Tuesday, January 6, 2009

Simple Chicken Curry

INGREDIENTS:
Chicken-5oogms
Chopped onions-2no.
Chopped Tomato-1no.
Gingergarlic paste-1tsp
Cloves-2no.
Cinnamon-1inch
Cardamom-2no.
Redchilli pwd-11/2tsp
Coriander pwd-11/2tsp
coconut-2tbsp
Cashewnuts-10no.
coriander leaves a few
Turmeric-1/2tsp
Salt to taste
Oil-2tbsp
PREPARATION:
1.First clean and cut chicken into small pieces and keep aside.Mean while grind fresh coconut and cashewnuts into paste and keep aside.
2.Heat a pan with oil,add spices and chopped onions,fry them till they change colour.Add gingergarlic paste and fry for few mints till raw smells goes out.Then add chopped tomatos and fry again till they become soft.
3.Add chilli,coriander and turmeric pwd and required salt and mix well.Then add chicken pieces and stir on high flame for fewmints or till oil comes out.
4.Then add required water and allow it to cook,once the chicken is done.Add grounded paste and mix well and again cook for 3mints.Finally garinsh with coriander leaves and enjoy..

Sunday, January 4, 2009

Cauliflower Biriyani

INGREDIENTS:

Basmathi rice-1cup
Onions-2big
Cauliflower-1medium sized
Green chillies-4no.
Fresh thick curd-1/4cup
Oil-3tbsp
Grated fresh coconut-2tbsp
Coriander-Cumin Powder-1/2tsp
Salt to taste
ghee-2tsp
Cashewnuts-2tbsp
Curry leaves- afew
Coriander leaves-1 small bunch
Lemon-1no.
Curry powder-1tsp
Mustard seeda-1/2tsp
Turmeric Powder-1/4tsp
Asafoetida- a pinch


PREPARATION:

Wash and soak rice for 15mints.Cut onions into 1 inch long pieces.wash and cut cauliflower into small flowerettes,and soak them in hot water for 5mints along with salt.

Heat oil in a heavy bottomed vessel and add mustard.When it crackles,add cut green chillies,asafoetida,curry leaves and cashewnuts.Add cut onions and cauliflower.Fry till it becomes soft.

Drain water from rice and fry with the drained flowerettes for few mints.Add 2cups of boiling water with salt and turmeric pwd.When it starts boiling again add beaten curds,coriander-cumin pwd and curry powder.Cover the vessel with tight lid and reduce flame.cook for 15 to 20 mints.(OR) pressure cook for 1 whistle.Before removing from fire,add ghee.Garnish with fresh grated coconut and cut coriander leaves.Serve along with cut lemon pieces.

Saturday, January 3, 2009

Ven Pongal

INGREDIENTS:
Rice-1cup
Moongadal-1/2cup
Ghee-2tbsp
Black Pepper-11/2tsp
Cumin seeds-1tsp
Salt to taste
Water-5cups
Broken cashewnuts-1tbsp
finely cut ginger-1tbsp
Curry leaves a few
Asafoetida-a pinch
PREPARATION:
1.Wash rice and dal together and pour 5cups of water.
2.Pressure cook for 10mints.After removing the lid,add salt,curryleaves,ginger with half cup of milk.
3.Fry cashewnuts,pepper and cumin seeds in ghee.Pour over pongal,mix well and serve steaming hot with ghee on top.

Note:Reduce the volume of water if you are cooking directly in pressure cooker.Reduce flame after keeping the weight.Do not soak rice.

Friday, January 2, 2009

Aappam

Ingredients:
Raw rice-2cups
Boiled rice-1cup
Fenugreek seeds-1tsp
Urad dal-2tbsp
Coconut water-150ml
Sugar-1tsp
Salt to taste

Preparation:
1.clean and soak raw,boiled rice,fenugreek seeds,urad dal for 8-9 hours.
2.Mix coconut water with sugar for 8 hours.
3.Grind soked rices smoothely and add salt,mixer of coconut and sugar,leave them to raise overnight.
4.To that batter add baking soda in the morning and pour AAPPAM.
5.Serve hot with chicken curry.