PASTA BIRYANI

PASTA BIRYANI

PASTA BIRYANI WITHOUT VEGES

INGREDIENTS:

Angel Hair Pasta   or any      - 250 gms

Onion                                     - 2 

Ginger & Garlic Paste           - 2 tsp

Green Chillies                        - 3
          
Tomato                                   - 2 

Mint Leaves                            - 5 tbsp

Coriander Leaves                   - 5 tbsp

Yogurt                                     - 3 tbsp
                       
Cloves                                      - 2 

Cinnamon Stick                    -  1 Inch

Cardamom                               - 2
             
Bay Leaf                                  - 1

Star Anise                                - 1 

Salt                                          - to taste

Oil                                           - 3 tbsp 

Ghee                                        - 2 tsp

METHOD:


I have used Angel hair pasta for this recipe.. Any type of pasta can be used ..

Cook Pasta, drain add a tsp of oil mix well this is to prevent pasta sticking and keep aside..

Take a large frying pan or chinese wok...

Heat oil when hot..

Add bay leaf,  star anise, cloves cinnamon stick and cardamom. 

Add chopped onion and green chilly, saute well   till transparent. 

Add ginger and  garlic paste, saute it until the raw smell fades. 

Add tomato saute it until it turns soft and mushy.

Add chilly powder,

Now add mint leaves, coriander leaves saute fore a min.  Add salt to taste. 

If interested can add vegetable like Carrot, French Beans, Capsicum diced and also Spring Onion..in this stage and cook till the veg cooks well.

PASTA BIRYANI WITH VEGES 

Add yogurt and mix well. Cook for 2 mins..

The gravy should be very thick by now..

Now add the cooked Pasta and mix well..

Yummy Pasta biryani is ready to taste...

People confident can cook by adding pasta to gravy and hot water directly...

LADY'S FINGER KOOTU [OR] VENDAIKAI KOOTU.

LADY'S FINGER  KOOTU [OR] VENDAIKAI KOOTU.

VENDAIKAI KOOTU

INGREDIENTS:

Lady's finger                                       - 250 gms  

Toor dal                                              - 1/2 cup

Onion                                                  - 1

Garlic Cloves                                      -  5

Tomato                                                - 2

Green chilli                                         - 2

Thick Tamarind pulp                         - 2 tbsp 

 Mustard                                              - 1/2 tsp

Fenugreek                                            - 1/2 tsp

Dried Red chilli                                    - 1

Turmeric Powder                                 - 1/2 tsp

Chilli Powder                                       - 1 tsp

Curry leaves                                         - 1 tbsp

Gingelly oil                                          - 1 tbsp

Salt                                                       - to taste

METHOD:

Cook Toor dal in cooker and keep side.

Wash and cut lady's finger into one inch long pieces.

Chop Onion, tomato, garlic and slit green chillies. Keep aside..

Take a frying pan..

Add the gingelly oil. When hot...

Add the mustard and fenugreek seeds. when it splutter ..

Add the dry red chillies and curry leaves. 

Then add the chopped onion and saute well, 

Add garlic and turmeric powder. Saute well till onion  turns transparent 

Add the tomatoes and salt, saute till it turns mushy.

Add the sliced lady's finger and saute for 5 minutes. 

Add the chilly powder and tamarind pulp. Cover the pan and let cook for 2 min.

Add  cooked toor dal and mix well and allow to boil well.....

Tasty lady's finger kootu is ready to taste..

Goes well with Rice and Chapati...

JAANGRI

JAANGRI

Hi friends!! Iam happy to announce...  its my 175th post in this blog ... I am sharing my happiness with you all by giving a sweet recipe... One of the familiar sweets in Southern part of India....Its my Son's favorite sweet and of course mine too...

JAANGRI

INGREDIENTS:

Urad dal                                           – 1 cup

Rice flour                                         – 1 tbsp

Food Color [sunset orange]            –  3 drops

Oil                                                    –  for deep  frying

Sugar                                               – 2 cups

Rose essence                                    – 4 drops

Lemon juice                                     – 1 tbsp


METHOD:

Heat sugar in a pan along with water to immerse the sugar.

Make a syrup and add  rose essence. 

Add lemon juice if desired to stop crystallizing of sugar. Keep aside..

Soak Urad dal in water for 2 hours.

Drain the water and grind urad dal to a fine paste.

Add the rice flour along with food color, grind it for a few times till it is mixes equally.

The consistency of the batter thick.. when dropped in water it should float. 

Pour the batter into Ziploc bag and make  a small hole in it.

Take a frying pan.. 

Add oil and when hot. 

Squeeze  the jangiri batter in oil making jaangri shape..

Fry  jangiri on both sides.

Remove from oil and  immerse it in sugar pan for  3 minutes.

YUMMY sweeeeet Jaangri is ready to taste.........

DAHI VADA [OR] THAYIR VADAI

DAHI VADA [OR] THAYIR VADAI

THAYIR VADAI

INGREDIENTS:

Urad dal                                            - 1 cup

Rice                                                   - 2 tsp

Ginger                                               - 2 tsp

Peppercorns                                      - 1 tsp

Cumin                                                - 1/2 tsp

Asafoetida                                         - 1 tsp

Curry leaves                                       - 2 tbsp

Salt                                                    - to taste

Oil                                                     - for deep frying.


To temper

Oil                                                      - 1 tsp

Mustard seeds                                    - 1/4 tsp

Urad dal                                             -  1/2 tsp

Ginger                                                -  2 tsp

Green chillies                                      -  2 

Asafoetida                                          -  1/4 tsp

METHOD:

Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste. 

Add Peppercorn, cumin seeds, chopped ginger, curry leaves, asafoetida, salt and 2 tsp rice flour and mix well.

Take a frying pan.. Heat oil for deep frying..

Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your index finger and drop gently in the hot oil.

Fry in medium flame until light golden brown on both sides.

In a wide bowl take some hot water and add little salt, mix well and keep aside.

Now transfer the hot fried vadas to the Hot Water and soak it for 15 minutes.

Heat  oil in a separate pan when hot..

Add urad dal and mustard seeds when splutter..

Add green chillies chopped ginger  asafoetida  and 1 tsp of salt

Take a bowl add tempered curd... good to keep curd little watery 

Add the soaked vadais ..and with

Garnish with coriander leaves..

Serve the soaked vadas  after 10 minutes ..

Just before serving add  shredded carrots or kaara boondi on top its optional...

BRINJAL BRIYANI [OR] BRINJAL PULAO

BRINJAL BRIYANI [OR] BRINJAL PULAO

BRINJAL BIRYANI OR BRINJAL PULAO

INGREDIENTS:

Basmati Rice                                  - 2 cups 

Brinjal                                            - 7 medium size  

Onions                                            - 3 

Tomatoes                                        - 3 

Garlic                                              - 5

Ginger                                             - 2 inches

Green Chillies                                 - 3

Mint leaves                                      - 1 cup

Coriander leaves                             - 1 cup

Chilly powder                                  - 1 tsp.

Bay leaves                                        - 3

Cloves                                              -  4 

Cardamom                                      - 2 

Cinnamon                                       - 2 inches

Star anise                                        - 2 

Oil                                                   - 5 tbsp.

Ghee                                                - 2 tbsp.

Salt                                                  - to taste

Water                                              - 4 cups


METHOD


Clean the rice and soak it in water. Cut the brinjals length wise and keep the size medium.

Grind  ginger,garlic, green chillies  in blender to a fine paste 

Add oil and ghee in the Wok. Once the oil is hot.

Add cardamom, star anise, cinnamon, cloves to the oil.

Add onions  and saute it well till transparent .. Then

Add tomatoes and saute till it turns mushy..

Now add the  masala paste  and saute  till the oil oozes out.

Add mint leaves and coriander leaves and saute well..

Add brinjal pieces, salt  and chilly powder and cook for about 5 minutes in medium flame. 

Add 4 cups of warm and bring it to boil. .

Add  the rice now and simmer the flame and close it with lid. 

Once rice gets cooked garnish it with the coriander leaves.

Yummy brinjal biryani or brinjal pulao is ready to taste..

Goes well with any raita...

SUBA'S PODI ... [ OR ] PARUPPU PODI

SUBA'S  PODI ...  [ OR ]  PARUPPU PODI

When I thought of having podis for rice first thing came to my mind was Paruppu Podi.... When I was trying to collect the recipes from my friends .......My friend  Suba was the first one to come with this podi recipe..... when I made it I was very much satisfied with the taste and started to have it with hot rice almost daily.... THANK U SUBA.............

SUBA'S  PODI

INGREDIENTS:

Pottu kadalai                       - 2 cups

Red Chilly                            - 5 

Dried curry leaves                - 1/2 cup

Garlic  Cloves                      - 5

Asfoedita powder                - 1/2 tsp

Salt                                      - to taste

METHOD:

Grind all the ingredients together in blender..

Store it in air tight container..

Serve it with hot rice.....                         

MATHU PODI .....[OR] .... DHANIYA PODI

MATHU PODI .....[OR] .... DHANIYA PODI

I got this  Podi recipe from my friend Mathu.......... The bottle with this podi is labeled as Mathu Podi....just to differentiate from other Podis.....labeling it with name dhaniya podi for not attractive as MATHU PODI..

MATHU PODI

INGREDIENTS:

Coriander Seeds                            - 1 cup

Urad Dal                                       - 1/2 cup

Red Chilies                                   - 5

Salt                                               - to taste

Oil                                                 - 1 tsp

METHOD:


Take a frying pan. 

Heat a tsp of oil ..

Roast everything together well ..

Cool it and grind it in blender ...

Store it in tight container..

Can just mix this podi in hot rice when we have our food ....
If interested can add 1 tsp of ghee or gingelly oil

KS IDLI ........... [OR] PACHAPAYAR IDLI

KS IDLI ........... [OR] PACHAPAYAR IDLI

This recipe is from my lovely friend KS.... So I have given her name for his Idli...... when I made this idle for the first time was praising my friend  for giving me such a different recipe.... I TAKE THIS OPPORTUNITY TO THANK YOU AND DEDICATE THIS TO U PAA.........  

KS IDLI

INGREDIENTS

Whole Green Gram                      - 1 cup

Parboiled rice                                - 1/2 cup

Urad dal [or] Poha                        -  1/4 cup

Methi seeds                                   - 2 tsp

Salt                                                - to taste

METHOD

Soak rice and dal for minimum12 hours or overnight.

Soften the poha by sprinkle enough water on them.

Grind soaked rice, green gram, sprouted methi seeds and urad dal or poha to make smooth batter. 

Can use blender or grinder to grind ..

If using Grinder... grind green gram separately in Blender.. as  Green gram contains skin, it is not easy to grind to smooth batter in Grinder...

Mix everything well with  salt.

Allow to ferment this mixture  overnight.

Pour the idli batter on to the greased idli moulds and steam cook for 7-8 minutes or until done.

Goes well with sambar and chutney.........

CHINESE RED BEAN BALLS

CHINESE RED BEAN BALLS

Every first time I tasted  Red Bean balls bought from Old Chang Kee... Was very delicious.... the soft texture and the Red Bean taste and roasted sesame seeds flavour and  taste was awesome.... When I was talking about this ball  to my neighbor aunty she gave me recipe and said it was a chinese dish prepared during CNY... When I tried it a home ...I could not believe it.......I  got the same taste and flavour ... Nowadays I make it  to treat myself.....

CHINESE RED BEAN BALLS

INGREDIENTS:

Glutinous Rice flour                 - 3 cups

Brown Sugar                         - 3/4 cup

Boiling Water                         - 1 cup 

White Sesame Seeds              - 1/2 cup

Red Bean Paste                     - 1/2 cup

Oil                                         - for frying



METHOD FOR  MAKING RED BEAN BALLS:

Dry roast the sesame seeds and keep aside..

Dissolve brown sugar in boiling water, strain  and remove the dirts. 

Take rice flour in a bowl and make a well in the middle. 

Add the hot water and brown sugar mixture to it .

Using wooden spatula  mix it well  untill it forms a soft sticky dough.

Form dough into small balls. 

Flatten the ball keep a teaspoon of red bean paste seal edges and knead into a ball again.

Roll the ball in roasted sesame seeds.

Deep fry dough balls until slightly golden brown.  
Keep the fried ball in kitchen to absorb the excess oil.

Yummy Chinese Red Bean Ball is ready to taste...

MAKING OF RED BEAN PASTE FOR FILLING

Red Bean Filling

INGREDIENTS:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

MEDU VADAI

MEDU VADAI

MEDU VADAI

Ingredients:

Urad dhal                                   - 1 cup

Raw rice                                     - 1 1/2 tbsp

Onion                                         - 1/4 cup

Green chili                                  - 2

Ginger                                        - 1/2 tsp

Black pepper                             - 1 tsp

Cumin seeds                              - 1 tsp

Curry leaves                              - 2 tbsp

Cilantro                                     - 2 tbsp

Salt                                           - to taste

METHOD:

Wash the urad dhal and rice and soak in  water for 2 hours.

Using blender grind to smooth thick fluffy batter.

Transfer it to a bowl, 

Add chopped onion,  green chili, ginger, curry leaves and cilantro mix well.

Add pepper, cumin seeds and salt

Heat oil in a frying pan. 

Wet your  palm a take a  lemon size batter place this in  palm and flatten it slightly and make a hole in center.

Slowly drop it in hot oil and deep fry until golden brown on both sides. 

Yummy medu vadai is ready to taste.

Serve it with Chutney..