Friday, May 20, 2011

Mixed Vegetable Rice

Vegetable rice is a fascinating and flavored rice with fine veggie like carrot, potato, peas, corn etc.  I am a very big fan of mixed rice like tamarind rice, coconut rice, lemon rice, pulao’s etc. yesterday I was thinking of preparing this kind of recipe. Pre preparation is the must for all the rice recipes, If we miss a single ingredients the taste changes, hope everyone will agree with this.
                   Here for this vegetable rice I omitted garam masala. Cos if garam masala is added then it will change to biriyani type. Here we go in to the recipe and lets all enjoy the flavor of vegetables. 

Rice (raw rice or Basmathi rice) – 1 ½ cup (semi cooked)
Vegetables – 1 - 1½ cup (peas, potato,beans, carrot, corn and cauliflower)(cut vegetables in 1 inch thickness)
Red chili powder – 1 ½ tsp
Ginger garlic paste – 1 tsp
Onion- 2no (chopped finely)
Tomato – 2 no
Green chili – 2 no (slitted)
Coriander leaves few (finely chopped)
Oil – 3tbsp
Salt to taste
Sour curd – 1 tbsp
Jeera for seasoning
Cook rice with 2 cup of water and little salt in rice cooker and spread it in a wide plate and keep aside. Heat oil in a pan, add jeera , onion, sauté for 2min. till it becomes brown. Add red chili powder , salt and add veggies. Mix it well. Then add tomatoes, curd and ginger garlic paste, coriander leaves. Mix well and add little water. 

Cook in sim till the mixture becomes thick. When oil leaves the mixture and becomes thick. Then switch off the flame. Now mix the rice with the vegetable mass. Sprinkle little water and close the container. Keep in sim for 2min.Then serve hot . 

Thursday, May 19, 2011

Tandoori Chicken | Version- 2

Trying other blogger recipes is fun and I used to love it. We learn many things from many people. Yesterday I tried tandoori chicken recipe from INDIAN KHANA – Priti blog. It was nice and I want to thank her for this recipe. Mainly the Non veg cooking , I am learning lot from my fellow blogger friends blog only. I am not a non- veggie, so tasting done by my family members. It was nice trying your recipe priti.
                     Here im posting this recipe with a little modification done by me, I added chat masala to it with lemon juice, before serving. My family enjoyed this recipe.  I am happy to share this recipe with all my friends who loves NV's. Im posting this recipe as Tried and tasted.
Chicken leg pieces – 3no
Ginger garlic paste-  1 ½ tbsp
Yoghurt –  ¼ cup
Chicken tandoori masala – 3tbsp
Chat masala-1 tbsp (sprinkled on top)
Lemon juice- as required (before serving)
Olive oil – 2tbsp
Butter – for brushing
Salt to taste
Clean the leg pieces well by adding turmeric powder to it. keep it ready.
Take a wide mouth bowl add yoghurt, chicken tandoori powder, ginger garlic paste and salt.mix it well.
Then add olive oil to the mixture. Add the chicken pieces. Marinate for overnite or 5 hours in refrigerator.

Pre heat the oven to 250 degree , keep it in grill mode. Arrange the chicken pieces in the Baking tray with a baking sheet on it. keep it and cook for 15 to 20 min on one side and turn it over .
               Brush it with butter on top. Cook again for 15 to 20 min.  After taking it out brush it with butter again and sprinkle chat masala on top. Squeeze lemon on it. serve hot.

Wednesday, May 18, 2011

Elephant foot yam shallow fry |Senai Kizhangu Varuval |Suran Fry

Senai Kizhangu / Karnai kizhangu/ elephant foot yam , it goes on . Me and my daughter loves this yam which ever way it is prepared.  There are many ways to prepare this yam,. This is used in most of the Kerala recipes like Avial, Masiyal and many more.
                 Cleaning is a must in this vegetable. I actually clean it  four to five times in water. the outer skin is hard and irritable. so remove it first with a bigger knife. It cause some itching sensation in the hands. Many people are allergic to this veggie, so allergic people do not try this recipe. Many people love this veggie like me. I Know two types of varuval in  yam. I learn one type from my mom and other from my mom in law. Now im posting my mom in laws recipe. This recipe source is my MIL.  This is shallow fried in the heavy bottom  tawa.  The main taste maker in this yam fry is tamarind juice. Here we go top the recipe.

Elephant foot yam – 300 gms (cleaned and sliced as shown in pic)
For paste
Tamarind juice – 4tbsp (semi thickness) or  to make the paste
Turmeric powder- 1tsp
Red chili powder – 2tsp
Pepper/jeera/ sombu powder – 2tsp
Salt to taste
Oil for shallow frying
Remove the hard skin and slice slightly thick slices in yam.slice it as diamond square or shapes which u like. Wash it thoroughly. 
Mix all the ingredients for the paste, check for salt and mix the yam in the paste. Leave it for 15 min. Take a wide shallow pan. Heat the oil for shallow frying, Fry Yam in batches. Use all the paste. Fry it till golden brown on both the sides. fry in sim. it takes longer time comparatively. Drain the oil well as this yam drinks oil like anything, drain it with a tissue. Serve hot with Sambar rice/ rasam Rice. 

Sunday, May 15, 2011

Pudachi Wadi | Corriander rolls | Indian Cooking Challenge for April

Pudachi Wadi is a Maharashtrian  recipe, Name itself makes us intresting . I have never heard of it till I saw it in Indian cooking challenge by Sri Valli  for the month of April , The recipe owner is Archana of tried and tested recipes. This is my second challenge and I made this at the last moment, I mean yesterday.  It was new to me and love to try it out. First I should say the recipe looked like a lengthy one. But when I started preparing it , it took me hardly 30min and it was easier and tastier too. I made it as a evening snack.  Coriander lovers like me, will surely love it.  Mainly the coating of tamarind paste makes this dish different. It gives a peculiar taste which attracts us.
              Here Khus – Khus is not available so I made it without khus khus. But I have mentioned in the recipe.  Next thing I want to share is shapes. In the main recipe she has given two types of shapes , one is like a rolls and other  was like a triangle. Here I have done it in three shapes, one like a normal rolls as we make for spring rolls and other like mini samosas , and the triangular shapes.  Here we go in to the recipes.

For making dough
Besan flour (kadala Mavu) – ¾ cup
Wheat flour – ¾ cup
Red chili powder – ½ tsp
Turmeric powder – ½ tsp
Hot oil – 3tbsp
Salt to taste
For stuffing
Washed / dried / Chopped Coriander leaves – 2 cup
Garlic cloves – 3no (chopped lengthwise finely)
Red chili powder – ½ tsp
Sugar – ¾ tsp
Onion – 1no big (finely chopped)
Ginger paste – 1tsp
Oil – 1 tbsp
Lemon juice – 2tbsp
Salt to taste
Grated / roasted coconut – 2tbsp
Khus khus – 1 tbsp
Roasted  Till (yellu) – 1 ½ tbsp
Paste for applying
Tamarind juice (thick) – 2tsp
Oil – 2tsp
Garam masala – 1tsp
For Outer covering
Mix all the ingredients for making the dough and keep aside.
For Stuffing
Coarsely grind the coconut mixture and keep it ready. Mean while in 1 tbsp of oil sauté the onion till soft, add the garlic and ginger paste. Sauté till the raw smell goes and turns golden brown. Switch off the flame and keep aside.  Add the coriander leaves to the Sauted onion with the coconut mixture. Mix well. Add salt, sugar, lime juice and mix well. Keep it ready.
Make the paste mixture by mixing Tamarind , garam masala and oil.
Making of rolls
Make small balls out of the dough. If the dough is little sticky then apply some flour and grease hands.  Take small ball and roll it like a chappathi, apply the tamarind paste in it. then keep the mixture inside. Now fold it in to the desired shaped, by overlapping the chappathi. Press it well and seal the edges.
Roast the rolls in the tawa, first one side and then the other. Keep aside. Then deep fry the rolls before serving.
Serve hot with green chutney or sweet chutney.
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