VEGETABLE BRIYANI

VEGETABLE BRIYANI

Ingredients
Basmati Rice-4cups
coconutmilk-3cups and water-2cups
Ghee/Oil-1/3 cup
cloves-3
Cinnamon stick-2
Bread 5 slices

Vegetables:
beans15
carrot1
cauliflower one big
greenpeas-1cup
Gingergarlic paste-4 spoons
Onion Sliced-3large
mealmaker-2cups full
Tomato chopped-4small
GreenChilli -8
Mint leaves-1 cup
Coriander leaves-1 cup

NOTE: wash mealmaker.Bring water to boil with a little salt, add mealmaker to it.
Keep covered for 30  minutes.
Then remove it from water, rinse it well to get rid of the smell and squeeze out the excess water.

First cut the bread into slices and fry in the ghee and keep it aside.

Method

1.wash the basmathi rice.

2..Soak the washed basmatic rice in water for ten minutes .

3.Heat the cooker pour the oil followed by cloves and cinnamon allow it to splutter till it turns slight brown.

4.First add the green chillies saute it for few seconds.

5.Then add the mint leaves saute it for fewseconds.Then add the corianders leaves and saute it for few seconds.

6.Add the onion.

7. saute the onions it till it turns translucent.

8.Then add the tomato saute it till it mushy.

9.Once the tomato is well sauted first add the meal maker and fry it for 5-6 minutes.

10.Then add the beans followed by carrot ,cauliflower,greenpeas.

11.Then add the ginger garlic paste.saute it till the raw smell goes.

12.Mean while grind the coconut and extract the coconut milk and filter it keep aside.

13.Drain the water from rice.
14.Add the soaked rice to the cooker and measure the rice water and pour it to the rice.
     i took 4 cups rice so 1:1 water is enough.instead of water i took coconut milk 3 cups and 1 cup water.

15.Slowly stir the rice to incoporate all the ingredients.

16.Pressure cook the biryani for 10 minutes in medium flame,
     make sure the whistle wont release the steam out...After 10 minutes,
     keep it in low flame for 5 minutes and  then    switch off .
17.Atlast add the fried bread to the briyani.and mixx it well.

18.If u want you can make slice the bread into small pieces.
     my kids like the breads too much so i sliced in big pieces.

NOTE:MEAL MAKER MEANS SOYASUNKS.

YUMMY VEGETABLE BRIYANI READY SERVE IT HOT WITH RAITHA.

Nandu Masala(crab Masala)

NANDU MASALA

Nandu masala(crab masala)
Ingredients:

Crab:1 kilo

Clove:1

Cinnamon:1 small piece

Big Onion:3

Tomatoes:3

Green Chilly:1

Cumin seeds:1 teaspoon

Black pepper :1teaspoon

Fennelseeds:½ teaspoon

Coriander Leaves:a few sprigs

Ginger Garlic paste:1 ½ teaspoon

Coriander powder:2tablespoon

Chilly powder:1tablespoon

Turmeric powder:½ teaspoon

Coconut grating:1cup

Oil:2tablespoon

Garam masala:1/2 teaspoon

Salt as needed

Preparation of nandu masala(crab):

Grind coconut,fennelseeds,cumminseeds,blackpepper,coriander powder in a blender to a smooth paste and keep aside.

1.Chop onions,greenchilly and tomatoes
2.Cut the crab into halves leaving the legs attached to the body.
3.Remove inedible parts of the crab and set the cleaned crab aside.
4.Heat oil in a pan. 
5.First add the clove and cinnamon allow it to splutter.
6.then add the chopped onions,green chilly and saute it for some time then add tomatoes
   saute till it  mushy.

7.Next add the ginger-garlic paste.

8.then add chilly powder and turmeric powder.

9.followed by the ground mixture of pepper,coconut,fennelseeds,cuminseeds,corianderpowder.  
10.saute it for few minutes on medium heat til the raw smell goes.

11.then add the garam masala.

12.Add the cleaned crab along with salt and a cup of water, and cook for few minutes by closing the lid.

13.Allow this crab masala to simmer for 5 minutes till you get the desired consistency.
14.allow it to cook for some time till the crab turn red.

15.now the crab masala ready .

16.crab masala is a great combo with hot hot rice.
17.serve it hot.

I like the gravy which was left in the pan.So i will mix the rice in the gravy.It was so yummy to eat.Please u also try this friends.Bye today.

HAVE A GREAT LUNCH FRIENDS....

Tomato Dosai (thakkali dosai)

Tomato Dosai (thakkali dosai)
Ingredients:
Idly rice-1cup
Rawrice-1cup
Red ripe tomatoes-4big riped one    
Red chilli-3-4 nos.
Garlic 5 flakes
Salt
To temper:
Oil-2 tsp
Asafoetida -2 generous pinches
Curry leaves-1 sprig
Onion-1 big chopped finely
coriander leaves-finely chopped
my daughter like broccholi taste in additional i added broccholi also


Method:

1.Soak rice for minimum 3 hours.
2.Grind it in mixer or grinder along with tomato,redchilli.

3.Add required salt and water.
4.usally dosa batter consistency shoulb watery only than dosa batter thakkali dosa batter
   consistency should be little watery .
5.Then add onion,asafoeatida,curry leaves,corianderleaves and broccholi to tha batter.
6.Heat tawa and add 2 tsp oil.
7.Pour in the heated tawa with drizzle of oil,make dosa flip to the other side.cook on both sides.

8.Serve with coconut chutney.

9.Now hot hot thakkali dosai is ready.

Note:dont allow the batter to ferment because already tomato dosa taste is sour.If u allow to ferment u will get more sour taste.Better avoid fermentation.

kovakkai chutney

Kovakkai chutney

Ingredients
Kovakkai - 10-12
channa dhal-little
Onion -1 (medium size)
Garlic cloves -5
Red chilli -3
Tamarind - a small piece or 1/4 tsp paste
Grated coconut - 2 tbsp
Coriander leaves - fistful (optional)
Oil - 2 tbsp
urad dhal-2tbsp
For the seasoning
Oil - 1 tsp
Mustard - 1 tsp

Preparation

Wash and cut kovakkai into thin strips or rounds.

Heat oil and fry the red chillies first. Remove it and keep it aside.

Now in the same pan fry chopped onions followed by garlic and kovakkai.

Cook till kovakkai becomes soft.

Add needed salt.

Once the kovakkai becomes tender, switch off the flame.

Add grated coconut, coriander leaves and saute in the heat of the pan itself.

Allow it to cool.

Grind it   along with red chillies and tamarind.

Heat a tsp of oil in a pan fry the urad dhal and grind it coarsely.urad dhal should not grind fully like paste.

Heat a tsp of oil, add mustard seeds, when it splutters, pour it over the chutney.

Serve it with hot rice

soya idly

Benefits of Soya

Soy is also an excellent source of minerals including calcium, iron and zinc.
The addition of soy rich foods can be helpful to lower certain blood fats, improve vascular function and help control blood pressure.
A daily soy intake of between 2 and-3 servings of soy foods daily may help reduce perimenopausal symptoms.
To help prevent breast cancer, soy foods should be eaten starting during childhood .
so whenever am grinding batter for idly i will add soya in that so that kids cant avoid it.if we give separately they will refuse to take.

Ingredients
Soya-300gms
Normally for idli i will soak the rice and urad dhal in 4:1 ratio now for soya idly reduce 300 grams urad dhal.               
Fenugreek-half tbsp
salt as needed.

Method
Soak soya in water for 4 hours.
Soak rice, uraddhal , fenugreek in water for 1½ hours.
First grind urad dhala and soya together to form a batter.
Then grind the rice to form a batter.
Mix urad dhal ,soya and rice batter together.
Add salt, mix well and leave it ferment overnight.
In the morning  prepare idlis. 
This soya idly can eat with all types of chutneys ,saambar ,kurumas.

Egg kuruma

EGG KURUMA(UDACHU OOTHINA MUTTAI KURUMA)
Egg kuruma is always easy to make and it tastes so good. The noticable and hard  part in this recipe is adding the egg in the curry. Because you should add the egg while the curry is boiling and also you should not stir the curry once you’ve added the egg. It came out very well for me. Try this recipe .

Ingredients :

    Eggs : 4
    Onion : 1 medium finely chopped
    Tomato : 2
    Ginger Garlic paste : 1 tbsp
    Turmeric Powder : 1/2 tsp
    Red chili powder : 1 1/2 tbsp
    Coriander Powder : 1 tbsp
    Green chilies : 4-5
    Curry leaves : 5-6
    Coriander Leaves
    Cloves-3
    cardamom-2

Method Of Preparation :

  
    Heat oil in a pan add cloves, cinnamon and bay leaves.

    Then add cloves cardamom allow it splutter.

   Then add onions fry them till it become translucent.

   Then add tomatoes fry them till it mushy.

   
    Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder and coriander powder.
    then turmeric powder,garam masala powder and ginger garlic paste to that.

    Mix them all together and cook in medium heat by adding a cup of water and few coriander leaves.
    Cook till the raw smell of masala goes off .
    Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.

    Make sure the above gravy is cooked, and finally break each egg.
    drop one at a time into the curry when it is boiling nicely.

    Do not stir the curry, because it will break the egg.
    Let it sit in the heat for few minutes or until the egg becomes fully cooked.
    Once the egg is cooked fully remove from heat and garnish it with coriander leaves.

SOYA IDLY:
Ingredients

Soya-300gms   
Normally for idli i will soak the rice and urad dhal in 4:1 ratio now for soya idly reduce 300 grams urad dhal.                     
Fenugreek-half tbsp
salt as needed.

Method
Soak soya in water for 4 hours.
Soak rice, uraddhal , fenugreek in water for 1½ hours.
First grind urad dhala and soya together to form a batter.
Then grind the rice to form a batter.
Mix urad dhal ,soya and rice batter together.
Add salt, mix well and leave it ferment overnight.
In the morning  prepare idlis.

now soya idly and egg kuruma ready.this is a great combo.serve it hot.

Start the sundays with this great combo.

Kollu Thugayal

Ingredients:
     Thuvar dhal-1/2cup
     Horse Gram-1/2cup
     Pepper-few
     Red dry Chillies-4nos
     tamarind according to ur taste
     garlic-4 nos flakes
     salt to taste
   
Method:
    Dry roast with little  oil, all the ingredients.
    Make into a fine paste with little water in the mixie.

Vendhaya Keerai Koottu

Ingredients:
Methi Leaves - 1 bunch
Onion - 1, medium, chopped
Tomato - 1, chopped
Thuvar dhal - 1/2 cup
Dry Chillies - 4
Tamarind - 1 ball
Garlic - 2 pods
Salt to taste

For Tempering:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dry chillies - 2

Method:

Clean and wash the mehthi leaves two times.
 
you might see sand deposits at the bottom.so clean the mehthi leaves several times.

keep rinsing for several times.Until the mud get clear off.
 
seperate the bunch .
   
Repeat till the greens are clean.

Preparation:

In a pressure pan, add the thuvar dhal and rinse.
 
Then add the chopped onion, tomatoes, washed mehthi leaves, dry red chillies, tamarind, garlic and salt to taste.
 
Leave for about 4 whistles or according to the cooker, until the ingredients would be cooked soft .
 
When the pressure subsides, smash it up with  a big spatula.
 
Don't grind too smooth .

so that to retain the texture.

In another pan, heat oil and add the Mustard seeds and dry chillies for tempering.

When they sputter, add them to the above mehthi leaves mixture and allow it to boil for a couple of mintues.
 
Then turn off and serve with rice.

Instead of thuvar Dhal this kootu can also do with moong dhal also.

This is a great combo with rice ,rasam and appalam..

Fish Kozhambu

Ingredients:
Fish - 5 to 6 pieces(King Fish)(Neimeen)
Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste
Chilli powder - 1
Coriander powder - 2tsp
Vendhayam - 1 tsp
jeeragam-1tsp

To Temper :
Oil - 1/2 tbsp
kaaka Vadagam Vendhayam - 1 tsp
Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

To grind:
Coconut - 1/4 cup

Method:

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.

Heat  oil in the kadai add mustard seeds,vendhayam,jeera, kaaka vadagam allow it to splutter.

Then add curry leaves, onion, garlic saute for 3mins.

Then add tomatoes saute until raw smell leaves.

Then add chilli powder,turmeric powder and coriander powder let it saute for 5 minutes until the raw smell goes.

Then add the tamarind water to it.

Grind coconut as a thick paste .

Add to the curry let it boil for 3 minutes.

When oil seperates add the cleaned fish pieces.

Allow it to boil and the fish to cook well.

The fish will cook faster so be careful not to break the pieces.

Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below.

At last stage garnish with coriander leaves and switch off.