Veg Pulao

Author: admin  //  Category: North Indian Dishes, Rice Dishes, Vegetarian


INGREDIENTS

Big Onion – 1 Long thin slices
Green Peas – 1/2 cup
Sliced Carrot – 1/2 cup
Capsicum(Long thin slices) – 1/4 cup
Green Chillies – 6 nos
Kasoori Methi(Dried Fenugreek Leaf)- 5 tsps
Chilly Powder – pinch
Ginger/Garlic Paste – 1 tsp
Tomatto sliced – 1/2 cup
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
pepper powder – 1/2 tsp

Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Bay Leaf – 2/3 small pieces
Cloves -2 nos
Oil -1 tsp
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add Salt,Red chilly and mix well.

6) Add pepper powder,stir it slowly.Dont let the vegetable pieces to get over cooked.

7) When the mixture become partially dry, add the cooked rice , mix it well.

8) Add the soy sauce and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.

:- Serve it after garnishing with finely chopped coriander leaf or with Kasoori Methi .

Recipe by
Kiran Mary

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Brinjal Fries

Author: admin  //  Category: kerala taste, Vegetarian


INGREDIENTS

Brinjal medium size – 2-3 nos
Chilly Powder – 1 1/2 tsp
Turmeric Powder – 1/4 tsp
Pepper powder – 1/2 tsp
Ginger/Garlic Paste – 1/2 tsp
Garam Masala pwdr – 1/4 tsp
Chicken Masala pwdr – 1/4 tsp
water – As reqd
Salt – As reqd
Oil – As reqd

METHOD

1)Cut the brinjals into thin slices in oval/round shape.

2)Mix chilly, turmeric, pepper powders, Ginger/Garlic Paste,Garam Masala pwdr,Chicken Masala pwdr ,water and salt to a thin paste .

3)Marinate the brinjal pieces with the above mixture and keep it aside for 1/2 hour.

4)Heat oil in a flat frying pan.

5)Put the marinated pieces and fry in low flame. Turn the pieces upside down when one portion is done.

6)Fry until the desired crispness is achieved. Can be served either as soft or as crispy pieces.

:-Take care that you do not burn the pieces,Also make sure that you fry the pieces with low flame.

:- This dish will go fine with rice. Serve it hot.

Recipe By
Kiran Mary

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Payar Thoran.

Author: admin  //  Category: kerala taste, Vegetarian


INGREDIENTS

Green gram(Cherupayar) – 1 cup
Grated Coconut – 1/2 cup
Shallot – 5-6 nos
(chopped)
Garlic pods – 2 nos
Ginger – A small piece
Green chillies – 4 nos
(chopped)
Red chilly powder – 1/2 tsp
Red Chillies – 1 no
Curry leaves – 1 stem
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Oil – 1 tbsp

METHODS

1) Cook the Green gram for about 2 whistles in a pressure cooker, cook almost 3/4th.

2) Grind the Grated coconut, Shallots, garlic, ginger,Cumin Seeds,Green chillies and salt.

3) Add the grinded mixture to the cooked green gram. Stir it well and simmer it for 5 to 10 minutes.

4)Heat oil in a pan.Add mustard seeds and allow it to splutter.

5)Add some chopped Shallots ana allow it to turn golden brown.

6) Add the chilly powder to it.

7) Add the cooked gram mixture to it and Stir it well till the water content evapourates and seems to be dry.

This dish will go fine with Rice.

:- Serve it hot after garnishing with Curry Leaves.

Recipe By

Kiran Mary.

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Lemon Rice

Author: admin  //  Category: Rice Dishes, Vegetarian

Ingredients

1) Rice – 1 ½ cups
2) Oil – 1 tbsp
3) Red chillies – 2 nos
4) Black gram (Uzhunne) – 2 tblsp
5) Fenugreek seeds – ½ tspn
6) Cashew nuts -2 tbsps
7) Mustard seeds – ½ tspn
8) Curry leaves -1 sprigs
9) Lemon juice – 3 tblspns
10) Turmeric powder -½ tspn
11) Grated fresh coconut -1 tblspn
12) Asafoetida – 1/8 tsp
13) Raisins – 2 tbsps
14)Salt to taste

METHOD

1) Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2) Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, Black gram,Cashewnuts,Raisins. Cook until Black gram change colour to light brown.

3) Fry the grated coconut till it turns brown .this is optional.

4) Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for a 30sec. Add cooked rice, salt and lemon juice.

5) Garnish with fried grated coconut.

Serve it hot with Chicken Curry.

Recipe by
Kiran Mary

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Paneer Capsicum Kurma.

Author: admin  //  Category: North Indian Dishes, Vegetarian

INGREDIENTS

Paneer — 250 gms
Capsicum — 1 no
Curd — 2 tsps
Cashew Nuts– 2 tbsp
Mustard Seeds — 1/4 tsp
Onion — 1 no
Corn Flour — 1 tbsp
Maida –3 tbsp
Baking Powder –1 pinch
Cayenne Pepper –1 tsp
Seasoning Salt –1/2 tsp
Paprika Powder — 1/2 tsp
Chilly Powder — 1/2 tsp
Turmeric Powder — 1/4 tsp
Garam Masala — 1/2 tsp
Chicken Masala — 1/4 tsp
Ginger/Garlic –1/2 tsp
Green Chilly –3 nos
Pepper Powder — 1/4 tsp
Corriander Powder — 1/2 tsp
Corriander Leaves — 1 stem
Spaghetti Sauce — 1+1/4 tbsp
Italian Dressing — 1 tbsp
Baking Soda — 2 Pinch
Salt — to taste
Oil — 1/4 cup

DIRECTIONS

1). Mix together the flour, corn flour, seasoning salt, paprika, baking soda,itallian dressing mix, spaghetti sauce and 1/4 cup of water in a bowl .

2). Dip capsicum pieces into batter , then drop into hot oil .Deep fry the Capsicum pieces. Allow it to turn brown.

3). Place browned capsicum pieces into a pan .

4) Heat 2 tsp oil in a pan, Add half portion of Onion and stir it well .

5) Let it turn brown.

6) Add Ginger/Garlic paste and saute it well.

7) Add sliced green chilies and seasoning salt .

8) Add Chilli powder, Coriander powder, turmeric powder,Paprika powder,Cayenne pepper,garam masala powder,pepper powder ,half portion of cashew nuts and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.
Grind the masala onion mix into a paste.

9) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.

10) Add the grinded masala and stir it well .

11) Add paneer pieces into the masala and stir well for few minutes.

12) Add water ,salt ,curd ,rest cashew nuts and fried capsicum pieces stir well and simmer it for 5 minutes .

13) Add Coriander leaves .

:- Serve the dish after garnishing with Curry Leaf Stem.
Add 1/4 cup of water for more gravy.

This Curry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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