Saturday, September 27, 2008

Raw Tomato Chutney

Raw tomato chutney is very spicy and tangy chutney which can be served with idli, dosa and even vada or bajji.


2 no Big tomatoes

1 no Big onion

8 no Red chilli whole

1 tsp Mustard seeds

1 tsp Urad dhal

Salt to taste

3 T Oil


Grind onion, tomatoand red chilli with salt to a smooth paste

Heat oil in a kadai. splutter mustard seeds and urad dhal. pour the ground chutney.

Mix well. Boil till the chutney gets thicker and raw flavour goes.

serve with dosa or bajji.

Hyderabadi Biriyani

Hyderabadi biryani is a traditional food. It is a traditional celebration meal made using goat meat or chicken with rice and is a staple of Hyderabai cuisine. This variety is very popular in the city of Hyderabad, India. The blending of Mughlai and Telangana style of kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. I tried out this biryani using vegetables and served withBoiled egg fry and onion raita . there are many style of preparing thishyderabad biryani and i followed this style of preparation. Try out and enjoy ..
1 cup Basmathi rice
1 cup Curd
1 cup Water
2 cup Mixed vegetables(potato,carrot, beans, tomato, etc)
3 T Oil
1 tsp Ginger and garlic paste
2 nos Onion medium ( chopped finely)
6 clove Garlic flakes
1 no Lemon
Corriander and mint leaves ( chopped hand full)
1½ T Cashewnuts
7 nos Shallots (sambar onions )
½ inch Ginger
8 nos Green chilli
1 inch Cinnamon
2 no Cloves / karambu
2 no Cardomen (green)
1 tsp Red chilli powder
½ bunch Corriander leaves
Fry the ingrediant 2 in little oil and grind it with half a bunch of corriander. grind it in to a smooth paste.
Wash and soak rice for 10 minutes. Drain water and fry for 2 minutes in half teaspoon of ghee.
Heat oil in a heavy bottem pan and fry garlic , onion till transparent. Mix ginger garlic paste and vegetables. Fry in medium flame till the vegetables are cooked well. Add ground masala paste, fry till the raw smell goes.
Beat curd and add it along with the one cup of water. When it starts boiling, add rice and salt. Cover with lid and reduce the flame completely.
Cook till rice is half cooked and keep in dum for 10 min.
Then add the lemon juice and cut mint leaves,corriander. Mix well and serve hot with fried boiled egg and kathirikkai chutney or with onion raita.
I did not use pressure cooker for doing this biryani. If using pressure cooker keep for 2 whistle and switch off.
When using chicken or mutton instead of vegetables, fry them well with masala till the oil leaves the mass and add the water and curd, then add rice.
Actually in this recipe i added red chilli powder just for the colour.
In the traditional recipe there was no red chilli powder and the biriyani will be in slight greenish colour. We can try it out in both the ways there was no difference in taste. For colour we can use saffron which will give light yellow colour in the biriyani.
Sending this recipe to Rice mela by srivalli

Friday, September 26, 2008

Vendaya Kuzhambu

Vendhaya kuzhambu is a very tasty recipe. Mostly every one use kuzhambu mulaigai podi for this recipe, i have done in authentic way just give a try.
½ cup Shallots(chopped)
¼ cup Onion curry vadam
Tamarind (lemon size)
½ tsp Red chilli powder
¼ tsp Turmeric powder
2 T Oil
¼ tsp Fenugreek seeds
1 T Corriander seeds
¼ tsp Cumin seeds
5 nos Red chilli (small)
1 tsp Fenugreek
1T Fresh coconut (grated)
Soak tamarind and extract juice from it. Fry the ingrediant 2 in little oil and ground it in to paste.
Heat oil in a frying pan . Add fenu greek and onion curry vadam and fry well for a min.
Add onion , curry leaves and stir till it turns golden brown.
Mix ground masala , red chilli powder and fry till the good smell comes out.
Pour tamarind When it becomes thickremove from fire.
serve with rice , idli and dosa also.

black gram dhal - 1/2 cup
small onion - 1/2 kg
red chilli- 1/2 cup
salt as required
chopped curry leaves.
corriander leaves - 2 tb sp
mustard seeds - 3 tsp
castor oil- 2 tsp
asfordita - 1 tsp
Soak dhal in water for an hour
grind to smooth paste along with red chilli
at the end of the grinding add half of peeled small onion.
Add the salt, asafoedita and other half of the small onions , curry leaves, corriander and mustard seedsamd mix well.
mix 3 tsp of castor oil at the end.
make small balls using hands and dry it on a plastic sheet under hot sun.
store it.

Wednesday, September 24, 2008

Cold Coffee Frapee

Cold coffee is always favourite for all people. i love cold coffee which is served in coffee day in chennai . i tried tis recipe on my own way and it was awesome.
2 cup Full cream milk
3 T Fresh cream
2 T Sugar (can increase or decrease depending on your taste).
2 T Chocolate icecream
3 tsp Coffee powder
4 nos Icecubes
2 tsp Grated chocolate chips
Whip the cream and sugar.
Add coffee powder and ice cubes to the mixture and whip it nicely.
Add milk and ice cream to the mixture and beat well again.
garnish with chocolate chips on top.
Serve it chill.
Easy to make and tasty to drink.

we can use chocolate powder or syrup instead of icecream.
im Sending this recipe to  Rendezvous With Kitchen Flavours 

Thavalai vadai

Thavalai vadai is a crispy snack.... We can call it as paruppu vadai and aamai vadai also.......It is not like masala vadai....Very healthy snack full of proteins....
½ cup Raw rice (pachai arisi)
½ cup Channa dhal(kadalai paruppu)
½ cup Toor dhal
½ cup Urad dhal(ooluntham paruppu)
Javaresi (sabudana)(handfull)
½ cup Moong dhal (payatham paruppu)
¼ cup Onion ( chopped)
6 nos Red chilli
1 T Ginger (grated)
¼ cup Coconut (grated) (dry dessicated can be used)
2 no Green chilli
1 tsp Asafoedita
1 tsp Mustard seeds
Curry leaves ( little)(chopped)
Corriander leaves (hand full)(finely chopped)
Salt to taste
Oil for deep frying

Soak rice, channa dhal, toor dhal together. Soak urad dhal, moong dhal seperately.
Soak javaresi (sabudana) seperately. for one hour.
With rice, channa dhal and toor dhal add red chilli and coarsely grind it in to thick batter

Then Coarsely grind left over dhals and javaresi together. Mix both the batter.
In the batter add asafoedita , onion, curry leaves, corriander, coconut, green chilli,ginger and salt, Mix well
The batter should be little bit thicker than idli batter.
Keep little oil in a pan. splutter the mustard and add it to the batter.
Heat oil for deep frying, when the oil is heat enough.
Take a batter in a round laddle, add little by little to the oil.
Fry vadai in medium flame. When it turns in to golden brown. remove from oil.
Serve hot with sauce or chutney.

paal payasam

Paal payasam is all time favorite for all of us....We can say it as special occasion dessert....MY style of making is tamilnadu style....i got this idea from a cook who cooks for marriages....just have a look

½ cup Sugar (as required)(optional)
Condensed milk[sweetened small tin]
2 tsp Ghee
¼ cup Water (approx)
¼ cup Raw rice or basmathi rice (cleaned and washed)
2 litre Milk
For garnishing
a pinch saffron
1 tsp Cardomen powder
Cashew nuts , almond nuts and dry grapes (few)
1 tsp Ghee

Take a pressure cooker. Roast given amount of raw rice in 2 tsp ghee.
Add water and milk to the roasted rice and close the pressure cooker and put the weight on top.
When u hear the first whistle. low the flame and cook in sim for 20-25 min.
Remove the cooker from the flame and wait till the pressure is released.
Now transfer the milk mixture from the cooker to heavy bottom vessel and adjust the flame again to sim n cook.
Keep on stirring so that the milk will not stick to the bottom of the vessel. Now add the condensed milk to the payasam.
Now u will see the payasam is almost ready. Now add the sugar and stir well.
Add the saffron and cardoman powder, mix well.
With 1 tsp of ghee . toast cashew, almonds and dry grapes.
Add it to the paal payasam.
Now tasty paal payasam is ready

Sending this recipe to Rice mela BY Srivalli

Sending this recipe to .Yummy Festival feast diwali

Thanjai Stuffed parotta

Thanjai stuffed parotta is mostly prepared in thanjore district, there are many ways to prepare tis kind of recipe. Stuffing i have used here is egg curry which is very simple to make. it tastes good and it is a heavy dish.

Ingredients for dough
3 cup Maida flour
½ tsp Sugar
Salt as required
Oil as needed for kneading,spreading, folding.
Ingredients for curry
2 no Egg
1 no Onion medium ( chopped)
2 no Green chilli
2½ T Any spicy gravy ( i used chicken gravy)
Salt to taste
For Egg Curry :
Heat oil in a kadai and add onion, green chili , salt
Fry till onion turns brown and add egg , scramble till egg is done.
Add the spicy gravy , fry till u get nice smell. switch off the flame and keep it ready.
For parotta :
mix maida and sugar,salt and add little oil.add water little by little and knead the dough well and keep the dough aside for 30 min, and make balls .
take a single portion of dough. apply oil in the dough and spread it very thin evenly.
Take 1 tbsp of egg curry and keep it in the center of the dough and fold it from the top and then the sides and then the bottom layer .
now the parotta is ready press gently in the center of the parotta.
Fry As usual like frying the parotta .
As this parotta is thick frying time will be little more. Fry in medium flame.
use little more oil for frying.

Aloo Palak

Palak is very good for health.Aloo palak is a very favourite dish of mine. it is very rich in taste and I just want to share it with u all. Try this gravy with chappathi and paratha.
2 no Potato(big)
2½ nos Onion medium ( chopped)
2 nos Tomato (chopped)
1 bunch Palak(washed and finely cut)(medium bunch)
2 tsp Ginger garlic paste
2 tsp Red chilli powder
2 tsp Corriander powder
½ tsp Turmeric powder
½ tsp Cumin powder
¼ cup Milk
Pudina leaves(few)
Corriander leaves( few)
1 tsp Garam masala
Salt to taste

Wash and peel the potato skin and cut in cubes. and deep fry it.
Wash and cut the palak leaves.
Heat oil in kadai, add chopped onion and garam masala. fry till onion turns golden brown.
Add tomatoes and pudina leaves, corriander leaves. Mix all the masala in milk and add it to the gravy.
add salt and palak leaves.Add required amount of water. fry well in medium flame.
Add the potatoes and mix well.
Cook potatoes with the gravy in sim for 3 min.
garnish with tomatoes and corriander.
Serve hot with parathas.
Easy gravy for parathas and chappathi.
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