PEPPER CURRY OR MILAGU KUZHAMBU

PEPPER CURRY OR MILAGU KUZHAMBU

              PEPPER CURRY OR MILAGU KUZHAMBU

INGREDIENTS:

Shallots                            - 1/2 cup 

Garlic                               - 1/4 cup

Tamarind juice                - 1/4 cup

Tomato                             - 1

Pepper                              - 3 tbsp

Cumin                              - 2 tbsp

Turmeric powder             - 1/2 tsp

Oil                                    - 4 tbsp

Mustard                           - 1/2  tsp

Fenugreek seeds              - 1 tsp

Vegetables Any                 - 1/2 cup

Salt                                    - to taste

Curry                                 - 2 tbsp

Coriander leaves               - 2 tbsp

Method:

Chop small onion, garlic,  tomato.

Dry roast pepper, cumin seeds in  pan. Cool and grind in blender to coarse powder.

Make tamarind juice and set aside.

Take a sauce dish add oil.When hot

Temper with mustard and fenugreek seeds.

Add chopped, onion, garlic, curry, coriander leaves and saute well.

Add tomato, salt, vegetables and saute well.

Add tamarind juice, turmeric powder,pepper and cumin powder and allow to boil.

Remove from flame.

Garnish with coriander leaves.

Serve hot with Rice.

SOOJI OR RAVA IDLI

SOOJI OR RAVA  IDLI

RAVA  IDLI

INGREDIENTS:

Sooji or Rava              - 1 1/2 cups

Curd                            - 1 cup 

Asafoetida                   - 1/2 tsp 

Mustard seeds             -1/2 tsp

Urad dal                      - 1 tsp

Channa dal                  - 1 tsp

Cashews  nuts              - 7 

Coriander leaves          - 2 tsp 

Curry leaves                 - 1 sprig

Ginger                          - 1 inch 

Green chillies               - 2 

Salt                               - to taste 

Oil                                 - 2 tsp

Eno or baking soda      - 1/2 tsp


Method:

Take a frying pan.. Add oil when hot.

Add mustard seeds when splutters.

Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.

Add Asafoetida and  curry leaves to it.

Add chopped green chillies and chopped or grated ginger.

Add rava and roast till golden brown.

Allow this mixture to cool.

Add whipped curds, salt & eno or baking soda.

Mix well without lumps to idli batter consistency.

Rest this mixture for 30 minutes.

Pour this batter onto greased idli plates.

Steam for 10 minutes.

Easy and Tasty Rava idli is ready to taste.

Serve with sambar and chutney..

PINEAPPLE RASAM

PINEAPPLE RASAM

PINEAPPLE RASAM

Pineapple                         - 1/2 

Tomato                             - 1

Toor dal water                 - 2 cups

Turmeric powder             - 1/4 tsp

Lemon juice                     - 2 tsp

Coriander leaves              - 2 tsp

Rasam Powder                 - 2 tsp

Salt                                   - to taste

Oil                                     - 1 tsp  

Mustard seeds                   - 1/2 tsp

Urad dal                            - 1/2 tsp

Curry leaves                      - 1 sprig

Jeera                                 - 1/2 tsp

Asafoetida                         - 1/4 tsp

Pineapple pieces               - 5 tsp


METHOD:

Pressure cook toor dal  strain the water and set aside..

Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.

Grind the remaining pineapple slices to fine paste or filter it and set aside.

Now heat oil in a frying pan when hot..

Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then 

Add the chopped pineapple and saute well for few mins.

Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and  mix it well.

Add the dal water mix and rasam powder to the seasoning and stir it well.

Let it cook for 5 mins.

Garnish with coriander leaves and remove from fire.

Yummy pineapple rasam is ready to taste.

BEETROOT RASAM

BEETROOT RASAM

GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup

Turmeric powder       - 1/4 tsp

Carrots                       - 1/2 cup

Green peas                 - 1/2 cup

Ginger                        - 2 inches

Onion                         - 1

Garlic cloves              - 2 


Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2

Bay leaf                     - 1

Cinnamon stick         - 1 inch

Peppercorns               - 5

Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp

Salt                            - to taste

Oil                              - 1 tbsp

Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....

BEETROOT RASAM

BEETROOT RASAM

Beetroot Rasam

INGREDIENTS:


Grated beetroot         - 1 cup

Tomato                      - 1 

Tamarind pulp          - 1/4 cup 

Turmeric powder      - 1/2 tsp

Garlic cloves             - 1 tsp

Rasam powder          - 1 tbsp

Asafoetida                - 1/4 tsp

Mustard seeds          - 1tsp

Coriander leaves      - 1tsp

Salt                           - to taste

Oil                            - 1 tsp

Method:

Grate the beetroot cook  with 1/2 cup of water. Once cooked,

Add the tomato, tamarind pulp, turmeric powder and salt to it. Keep it aside. 

Take a frying pan, add 1 tsp of oil and

Add the mustard seeds. When splutters 

Add the garlic  asafoetida powder and curry leaves. saute for few seconds. 

Add tamarind juice. bring to boil. 

Add  cooked beetroot mixture, rasam powder and enough water. 

check for consistency and bring to a boil. 

Switch of the flame and garnish with coriander leaves.

CHICKEN STUFFED BRAIDED BREAD..

 CHICKEN STUFFED BRAIDED BREAD..

      Yeah its my 200th post in this blog .... Very happy to announce it ... So decided to post an unique Recipe to make this post a  special one. Here comes my Chicken Stuffed braided Bread and Vegetarian friends  can add carrot and potatoes for chicken.. Tasty bread everybody can enjoy it...

 CHICKEN STUFFED BRAIDED BREAD

METHOD:

SPICY CHICKEN FILLING

SPICY CHICKEN FILLING

INGREDIENTS:

Boneless chicken                    - 1 cup

Red and Green Capsicum       - 1 cup

Grated carrot                           - 1

Onion                                       - 1/2 cup

Green chillies                          - 1         

Garlic paste                             - 1/2 tsp.

Cilantro leaves                        - 1 tsp.

Salt                                          - to taste

Cumin powder                        - 1/2 tsp

Lemon juice                            - 1 tbsp

Soya sauce                              - 1 tsp

Oil or butter                            - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies, garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..



BRAIDED BREAD

INGREDIENTS:

All Purpose Flour                     - 4 cups

Dry Yeast                                   - 2 tbsp

Sugar                                         - 2 tbsp

Salt                                             - 1 tsp

Melted Butter                             - 2 tbsp

Warm Milk                                 - 1/2 cup

Warm Water                              - 1/2 cup

METHOD:

Preheat the oven at 190` C

Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will be little sticky.

Now transfer it to a wooden board, sprinkle little flour and knead till dough well

Keep it covered in a oiled bowl and let it rise.

Roll it into a rectangle of 1/2 inch thick.

Keep the filling in the center of the rectangle and make slits on both of the longer sides.

Plait it softly covering the filling. like the below

After braiding

Start bringing the topmost slit end across from each other alternately

Keep going, remember to alternate, like a crisscross from one side to other .

When  reached the end, leave a tail at the bottom, finish it in a fold.

Transfer it to a oiled tray and let it rise for another 20 mins.

Apply milk or give an egg wash get get  golden brown.

After Baking

Bake in the pre-heated  oven for 30 mins or till the bread turns golden brown.

Yummy Chicken Stuffed Braided Bread is ready to taste...

With the above I made 2 braided breads.. If it is not set to raise well after baking the gaps will be prominent so let is stay for 20 mins to raise well...

CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

VERMICELLI [OR] SEMIYA VEG BIRYANI

INGREDIENTS:

Vermicelli [or] Semiya   - 1 1/2 cups

Carrot                             - 1/4 cup

Beans                              - 1/4 cup

Green Peas                     - 1/4 cup

Onion                              - 1 

Tomatoes                        - 2

Green chillies                 - 2 

Ginger & garlic paste     - 2 tbsp

Yogurt                             - 1 tbsp

Mint leaves                      - 5 tbsp

Cilantro                           - 5 tbsp

Chilly powder                 - 1 tbsp

Coriander powder           - 1 tsp

Lemon Juice                   - 1 tbsp 

Cinnamon stick               - 1 inch 

Cloves                              - 4

Cardamom                       - 1

bay leaves                        - 2 

Oil                                   - 3 tbsp

Ghee                               - 1 tbsp

Water                             - 3 cups

METHOD:

Chop all vegetables and keep aside.

Take a pan take 1 tbsp of ghee and fry the vermicelli till its golden brown. keep aside

In the same pan add the rest of ghee and  oil.

Add cinnamon, cloves and cardamom. then 

Add chopped onions saute till transparent.

Add ginger & garlic paste and green chillies. saute well till raw smell fades..

Now add the tomatoes and saute till mushy.

Add mint and half of cilantro leaves.

Add the coriander powder, garam masala powder and saute for 5 mins.

Add  yogurt and mix well.

Add carrots, peas and beans. saute well.

Now add the water and let it boil. Then add the salt.

Add fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

Add the lemon juice and mix it again. 

Garnish with other half of cilantro leaves.

Yummy Vermicelli [or] Semiya Biryani is ready to taste.

Serve with Raita or tomato ketchup.