COCONUT RICE

 COCONUT RICE

COCONUT RICE

INGREDIENTS:

Cooked Rice                      - 1 Cup

Fresh Grated Coconut      - 1/4 Cup

Cashew                              - 12

Red Chillies                       - 3

Mustard Seeds                   - 1 tsp

Urad Dal                            - 1 tsp

Chana Dal                         - 1 tsp

Curry Leaves                     - 2 sprigs

Oil                                      - 2 tbsp

Salt                                    - to Taste


METHOD:

Take a cup of cooked rice.

Spread on a plate and set aside to cool.

Take a frying pan, heat the oil.

Add mustard seeds when splutters.

Add urad dal and chana dal.

saute till golden brown.

Add the cashew nuts.

Saute till the cashew turns golden brown.

Add split red chillies and curry leaves.

Turn the heat to low.

Add freshly grated coconut and saute well.Add salt and mix well.

Cook in medium heat, saute well till coconut turns light brown.

Add rice and mix well.

Serve warm with papad.

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

INGREDIENTS:

Lady's finger chopped     - 1 cup

Grated coconut                - 1/4 cup
  
Onion                               - 1/2 cup 

Mustard seeds                 - 1/4 tsp

Cumin Seeds                   - 1/4 tsp

Green Chilly                   - 2

Curry Leaves                  - 1 sprig

Oil                                   - 3 tbsp

Salt                                 - to taste


METHOD:

Chop Lady's finger to thin slices.

Chop onion, green chilli and grate coconut and set aside

Take a frying pan,heat the oil. 

Add mustard and cumin seeds.when splutter add curry leaves 

Add chopped Lady's Finger saute well till lady's finger separates. 

Then add salt ,onion and mix well.

Cook covered for about 10 minutes in a low flame saute it.

Add grated coconut saute well.

Serve with rice.

BAGHARA BAINGAN

BAGHARA BAINGAN 

Baghara Baingan

INGREDIENTS:

Brinjal                                      - 250 gms 

Onion                                       - 1 

Tomatoes                                  - 2

Ginger                                      - 1 inch 

Garlic                                       - 5 cloves

Green chilli                              - 3

Chilli Powder                           - 1 tbsp

Coriander Powder                   - 2 tbsp

Mustard seeds                          - 1 tsp

Dry chillies                               - 2

Hing                                          - 1 pinch

Curry leaves                              - 1 tbsp

Tamarind juice thick                - 2 tbsp

Salt                                            -  to taste

Coriander leaves                       - 1 tbsp

Oil                                              - 5 tbsp
 
DRY ROAST AND GRIND

Peanuts                                      - 2 tbsp

Sesame seeds                             - 2 tbsp

Poppy seeds                               - 1 tbsp

Fenugreek seeds                       - 1/2 tsp

Grated coconut                         - 2 tbsp

Cumin seeds                              - 1 tsp

METHOD:

Wash and dry the brinjal, cross cut only at the base of the brinjal.

Grind ginger, garlic and green chilli make a paste and keep aside.

Dry roast and grind also the ingredients given under roast and grind and keep aside

Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep  aside. 

Take a  cooking pan, add rest of the oil when hot..

Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,  

Add onion saute till golden brown.

Add ginger garlic and green chilli paste and saute well till the raw smell fades.

Add all the chilli powder and  saute well  till oil oozes out.

Add chopped tomato and saute well till it turns mushy.

At this stage add thick tamarind juice.

Now add fried brinjal and salt saute till it mixes well

Cook till the brinjals  are cooked well. 

Add coriander leaves and mix it well.

Your tasty Baghara Baingan is ready to taste.

Goes well with Rice and Roti..

GINGER CHICKEN

Ginger Chicken

INGREDIENTS:

Chicken                                       - 1 kg

Onions                                         - 2

Tomato                                        - 1

Green chillies                                - 2

Ginger & garlic paste                    - 6 tbsp

Grated ginger                               - 2 tbsp

Cumin seeds                                - 1 tsp

Coriander powder                       - 2 tbsp

Chilli Powder                               - 1 tsp

Turmeric powder                         - 1 tsp

Pepper Powder                           - 1 tsp

Salt                                              - to taste

Lime juice                                     - 2 tsp

Coriander leaves                          - 2 tbsp

Garam masala                              - 2 tsp

Oil                                               - 3 tbsp

METHOD:

Marinate the chicken with pepper powder salt lemon juice and garam masala

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

Add a tsp of cumin seeds when splutter ..

Onion and saute till golden brown.

Add 3 tsp of ginger & garlic paste and then  green chillies.

Add all the masalas and then chopped tomato.

Add the marinated chicken and  saute well

Add a glass of water.

Add 2 tbsp of grated ginger.

Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.

Cook open till the water evaporates..

Garnish with Coriander leaves ..

KANDATHIPPILI RASAM

KANDATHIPPILI RASAM 


This Rasam is familiar in Nellai District .... this rasam has medicinal value... it is  good for cold and cough but as kandathippili is added it gives a Ayurvedic medicinal aroma which makes it totally different from other rasams... 

                                    Kandathippili Rasam 

INGREDIENTS:

Tomato                               - 1

Kandathippili                     - 5 sticks

Toor Dal                             - 1 tsp

Black Peppercorns             - 1 tsp

Dry chillies                         - 2

Coriander Seeds                 - 1 tsp

Cumin Seeds                      - 1 tsp

Asafoetida                          - 1/4 tsp

Garlic                                 - 1 clove

Mustard Seeds                   - 1/2 tsp

Curry Leaves                      - 2 tbsp

Oil or ghee                          - 1 tsp

Salt                                      - to taste


METHOD:

Take a saucepan heat 1 tsp of oil.

Add the kandathippili, peppercorns, toor dal, coriander seeds, cumin seeds, garlic,asafoetida and 1 tbsp of curry leaves and fry for 3 mins.

Cool it and grind together and keep aside.

Add the tamarind extract to a saucepan. add add chopped tomato and salt.when it is half cooked..

Add the ground powder.see that no lump is formed.

When it starts to boil and remove.

For tempering heat 1 tsp of oil  and add mustard when it splutters add 1 tbsp of curry leaves and add to the rasam.

Garnish it with coriander leaves ..Serve hot.

SOYA UTHAPPAM

SOYA UTHAPPAM

Soya Uthappam 

INGREDIENTS:

Dosai Batter                                     - 2 cups

Shredded soya                                 - 3/4 cup

Onion                                               - 1

Green chillies                                   - 2

Cumin seeds                                     - 1 tbsp

Mustard seeds                                  - 1 tsp

Oil                                                     - 2 tsp

Coriander leaves                              - 4 tbsp

Salt                                                   - to taste.

METHOD:

Soak the soya balls in boiling water.

Squeeze out the water, blend it in blender to make into shreds.

Heat 2 tsp of oil in a frying pan.

Add the shredded soya saute well and remove.

Heat another tsp of oil, when hot..

Add in the mustard and cumin seeds.When  splutter.

Add in chopped  onions and green chillies.Saute well. 

Add it to dosai batter along with soya shreds.

Add salt and mix well.

Heat a dosai pan. pour the flour into a thick oothappam.

Sprinkle with the chopped coriander leaves.

Apply little gingelly oil around the oothappam.

Flip over when one side is done.

Serve hot with any chutney and sambar.

CHINESE BARLEY WITH CARROT AND TOMATO SOUP...

CHINESE BARLEY WITH  CARROT AND TOMATO SOUP...

Barley with Carrot and Tomato Soup

INGREDIENTS:

Masoor dal                           - 1/2 cup

Barley                                   - 1/2 cup

Tomato                                 - 1        
                  
Carrot                                   - 1/2

Onion chopped                     - 1

Coriander leaves                  - 2 tbsp

Spring Onions                      - 2 tbsp

Garlic                                   - 2 cloves

Oil                                        - 1 tsp

Milk                                     - 1/4 cup

Pepper Powder                    - 1 tsp

Salt                                      - to taste

Water                                  - 6 cups

METHOD:

Soak barley for 3 hours..

Cook the masoor dal and barley with 6 cups of water.

Heat oil in a saucepan, 

Add the chopped onions and chopped garlic and saute  till onion turns golden brown.

Add the carrots and cooked dal and barley cook well.

Add the chopped tomatoes, spring onions,Coriander leaves, pepper and salt.

Bring to a boil.switch off ...

Now add milk and serve hot..