MANGO RICE

MANGO RICE

MANGO RICE

INGREDIENTS

Basmathi Rice                            - 1 Cup

Grated Raw mango                  - 1 Cup 

Grated Ginger                          - 2 tsp

Green Chilies                           - 2

Turmeric powder                     - 1/2 tsp

Chana Dal                                - 2 tsp

Urad Dal                                  - 2 tsp

Mustard Seeds                         - 1/2 tsp

Jeera                                         - 1/2 tsp

Dried Red Chilies                    - 2

Asafoetida                                - 1/4 tsp

Curry leaves                             - 1 Sprig

Coriander Leaves                     - 2 tbsp

Cashew                                     - 10

Ghee                                         - 1 tbsp

Gingelly Oil                             - 2 tbsp

Salt                                           - to taste

Water                                        - 2 cups

METHOD:

Boil the water and cook the rice.

Strain water  when rice is  3/4th cooked. Keep it aside.

Take a frying pan...

Add ghee when hot add cashewnuts and roast it till golden brown, remove and keep aside.

Add oil  to ghee when hot..

Add the channa dal, urad dal,  jeera, dried chillies mustard, asafoetida and curry leaves one by one..

Add the turmeric powder and just saute..

Add the grated mango, grated ginger, green chilies and saute for a minute. Now

Add the cooked rice and mix thoroughly until mixed up well ... 

Garnish with cashews and coriander leaves...

Yummy Mango Rice is ready to taste...

PURPLE SWEET POTATO BALLS

PURPLE SWEET POTATO BALLS

PURPLE SWEET POTATO BALLS

INGREDIENTS:

Sweet  Potatoes                          -  1/2 kg  

Sugar                                          -  1/2 cup

Coconut Grated                          -  1/4 cup


METHOD:

 Steam Sweet potatoes well.....

Mash is well ...

Add sugar and grated coconut to mashed sweet potatoes ...

Mix it well....

Make balls out of  it....

Healthy snacks for children .....

Can be had as evening snacks...

PRAWN BRIYANI

               
PRAWN BRIYANI

PRAWN BRIYANI

INGREDIENTS:

Basmati Rice                       - 3 cups

Prawn                                  - 1/2 kg

Onion                                  - 3

Tomatoes                             - 3 

Green Chilies                     - 3

Ginger & Garlic Paste        - 2 tbsp

Coriander leaves                 - 1/2 cup

Mint leaves                          - 1/2 cup

Chilies Powder                    - 2 tbsp

Coriander Powder               - 2 tbsp

Yogurt                                  - 1 cup 

Lemon                                  - 2

Fennel Seeds                       - 1 tbsp

Cinnamon                            - 2 

Cardamon                            - 2

Cloves                                   - 4

Salt                                       - to taste

Oil                                        - 7 tbsp

Water                                   - 5 cups

METHOD:

Wash and soak Basmati rice for 1/2 hr.. and set aside..

Clean the Prawns properly and set aside..

Chop  onions and tomatoes..

Slit chilies...

Take a pan ... add oil to it..  when hot..

Add  fennel  seeds  cinnamon, cardamon and cloves. then

Add chopped onions and saute till transparent ..

Add ginger and garlic paste and saute well..

Now add the green chilies.. saute it and 

Add chopped tomatoes saute till mushy...

Now add the chopped Coriander and Mint leaves..saute for a min..

Add chilly, coriander powders.. saute till raw smell fades..

Add prawns and allow it to cook for 2 mins...

Add yogurt mix well and add the lemon juice...

Now add rice saute for 5 mins.. let it mix well..

now add 5 cups of water and add salt to taste..

Cook in medium flame with closed lid till water evaporate...

Yummy  Prawn Briyani is ready to taste...

Serve it hot with any raita and fish fry...

ONION SAMOSA

ONION SAMOSA

Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,, 

ONION SAMOSA

INGREDIENTS:


All Purpose Flour                             – 1 cup

Onions                                               – 3

Fennel Seeds                                     – 1 tbsp

Chilli Powder                                     – 1/2 tsp

Turmeric Powder                               - 1/4 tsp

Curry leaves                                       - 1 sprig

Salt                                                     - to taste

Oil                                                      - deep for frying

METHOD:

Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep  aside.

Take a frying pan..Heat 1 tbsp of oil 

Add fennel seeds and curry leaves.

Add the  chopped onions and saute well.

Add the chilli powder, turmeric powder and the salt .. saute well. 

Stuffing is ready. Allow it to cool.

Now roll the dough like a chapati and place 3 chapathi one above the other

Slightly half cook on both sides. Peel and separate the chapathis.

Now cut the chapathis into  long and broad ribbon pieces. 

Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.

Make a paste of maida with water and seal the corners of the samosa.

Refrigerator this for 15 minutes.

Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.

Yummy hot and crispy Onion Samosas are ready to taste.

Served with tomato ketchup and chilli sauce.

TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard... 

SPICY DRUMSTICK MASALA

INGREDIENTS:

Drumstick / Murungaikai    - 2 

Fennel   Seeds                       - 1 tsp

Turmeric powder                  - 1/4 tsp

Coriander powder                  - 3 tsp

Red chilly powder                 - 1/2 tsp

Curry leaf                             - 1 sprig

Salt                                        - to taste 

Oil                                         - 1 tsp

FOR PASTE:

Onion                                    - 1

Shredded coconut                 - 3 tbsp

Cumin Seeds                         - 1/2 tsp

METHOD:

Make a coarse paste with onion, coconut and cumin seeds.

Cut the drumstick into 2 inches long pieces. set aside.

Take a frying pan and add oil to it, When hot.

Add fennel seeds  when splutter add the curry leaves.

Then add the drumstick pieces.

Add coriander powder, red chilly powder and turmeric powder.

Then add the ground  masala paste and salt

Add a cup of water and cook till tender .

Cook till water evaporates and become a dry masala.

Thirunelveli Drumstick masala is ready to taste..

Goes well with Rice....

SUSIYAM TRADITIONAL TAMIL RECIPE

SUSIYAM TRADITIONAL TAMIL RECIPE

 Susiyam is a traditional Tamil sweet recipe of Tamil Nadu South India... There are 2 versions of susiyam traditional method is made with dipping in rice batter which I have given below ....whereas the other version is dipped in all purpose flour batter...Traditional method taste best so I have given this version first and will try to give the other method in future.......

SUSIYAM

INGREDIENTS:

Raw rice                          - 1/4 kg

Urad dal                          - 50 g

Chana dal                        - 1 cup

Jaggery                            - 1/4 cup 

Grated Coconut               - 4 tbsp

Cardamom powder          - 2 tsp

Salt                                   - to taste

Oil                                    - for  deep frying

METHOD:

Soak raw rice and urad dal for 4 hours. 

Add salt and grind it to idly batter consistency.set aside.

Soak chana dal for an hour. 

Cook the channa dal and mash it well. 

Take a bowl add the mashed chana dal,grated jaggery, grated coconut, cardamom powder and mix well. 

Make small balls and keep it aside.

Heat oil in a frying pan for deep frying. 

Take a ball and dip in the batter and drop it into oil and deep fry till it turns golden colour.

Remove and transfer to kitchen tissue  o absorb excess oil.

Serve hot.

Yummy Susiyam is ready to taste...

CHICKEN CHOPS

CHICKEN CHOPS

CHICKEN CHOPS

INGREDIENTS

Chicken                                - 1 kg

Onion                                   - 2

Ginger & Garlic paste         - 2 tbsp

Tomato                                 - 2

Cloves                                   - 2

Cinnamon                             - 2

Cardamom                            - 2

Garam masala                     - 2 tbsp

Red chillies                           - 2

Coriander powder                 - 3 tbsp

Pepper   powder                    - 1 tbsp

Curry leaves                          - 2 sprigs

Coriander leaves                   - 2 tbsp

Mint leaves                            - 1 tbsp

Oil                                         - 5 tbsp

Method:

Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.

Add  oil in a frying pan. when hot .

Add the chopped onions saute well .

Add curry leaves .. then 

Add the tomatoes, saute well.

Add the cut chicken pieces, mix well.

Add the  ground paste  and  salt. 

Need not add water as the  the water from paste and the tomato is enough for cooking.

Add the Garam masala  and red chilli powder. 

Then add the mint leaves and coriander leaves .

Let the paste simmer and blend with the chicken, 

Reduce the flame and let the chicken cook for 20 minutes.

When cooked garnish with coriander leaves.

Serve hot with Rice or Roti....

GINGER CHUTNEY

GINGER CHUTNEY

GINGER CHUTNEY

INGREDIENTS:

Bengal Gram                         - 2 tbsp

Onion                                     - 1 

Ginger                                    - 1/4 cup

Red chillies                            - 5  

Green chilli                           - 1 

Tomato                                  - 2 

Curry Leaves                         - 1 tsp

Mustard seeds                       - 1/2 tsp

Split black gram                   - 1/2 tsp

Salt                                       - to taste

Asafoetida                            - a pinch

Oil                                        - 2 tsp

Water                                   - 1/2 cup


METHOD:

Take a frying pan..

Add 2 tsp of oil

Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.

Add chopped ginger, onion, green chilli and saute for 2 minutes.

Add chopped tomato, curry leaves and saute for a minute.

Add salt, asafoetida and grind together after it becomes cool.

Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]

I too avoided tempering..

Can have this chutney without tempering also...

Pour the grinded chutney in a kadai, add some water and bring to boil.

Keep it in slow flame for 2 minutes.

Serve Hot with Idli and Dosa.

KERALA UNNI APPAM

KERALA UNNI APPAM

UNNI APPAM

Ingredients:

Mashed Bananas        - 2

Rice flour                    - 1 cup

All purpose flour        - 1/2 cup

Chopped Coconut       - 5 tbsp

Jaggery                        - 1/2 cup

Cardamom Powder     - 1 tsp

Salt                              - 1 pinch

Oil                               - for frying   
    
Ghee                           - 1 tbsp

Method:

Add 1 tbsp of ghee and fry finely chopped coconut and set aside.

Add a cup of water to jaggery.

Heat to dissolve it.Strain and set aside.

Mix rice and all purpose flour together.

In room temperature add it to  rice and all purpose flour mixture.

Add also the fried chopped coconut, cardamom powder and a pinch of salt.

Add in the mashed bananas.

Now mix together to get a batter. 

Consistency should be like idli batter.

Now heat a kuli paniyaram chatty.

Add 1 tsp oil  to each cup, and add half level with the batter.

When it is cooked, flip over and cook the other side. 

Remove when both the sides turn golden brown.

Yummy Unni Appam is ready to taste.

PUDINA THOKKU

PUDINA THOKKU

PUDINA THOKKU

INGREDIENTS:

Mint Leaves                          - 1 bunch

Green Chillies                       - 3 

Ginger                                   - 1/2 inch 

Salt                                       - to taste

Tamarind                             - lemon size

Mustard Seeds                      - 1 tsp

Urad Dal                               - 1 tsp

Dry Chillies                           - 3

Asafoetida Powder                - 1/4 tsp

Gingelly Oil                          - 6 tbsp



Method:

Take a frying pan heat a tbsp of  oil.


Add mint leaves, green chillies, tamarind, ginger and salt.

Saute for a 5 min and grind coarsely  and keep aside....mint leaves can be left out from grinding if prefered. its optional..

Heat the remaining oil in a pan.

Temper with  dry chilli, urad dal, mustard seeds and asafoetida powder.

Add the  ground pudina and mix well.

Remove  from heat to cool.

Store in a glass jar like pickle.

Serve with rice.