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March 30, 2009

TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.



Ingredients:
  • Rice  ( i used boiled rice ) – 1/2 cup
  • Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
  • Water – 3/4 cup
  • Small onions – 10 nos (Peeled and cut into two )
  • Boiled peas – 1/4 cup (I didn’t add )
  • Garlic -  5 flakes ( peeled )
  • Cashew nuts – 5 nos (Grind it to a paste)
  • Red chilly powder – 1/2 - 1 tsp
  • Green chilly – 1 no (slit cut )
  • Salt – as  needed .
  • Lime juice – a few drops
TO GRIND :
  • Ginger – 1 inch size
  • Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
TO SAUTE :
  • Oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star anise / Marati moggu – 1 no
  • Cardamom – 1 no
TO GARNISH:
  • Coriander leaves – few (chopped).
Method:
  • Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
  • Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
  • Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
  • After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
  • Now add the slit green chilly and ginger & coriander leaves paste.
  • Saute for a minute and add the cashew paste. Stir well.
  • Then add the red chilly powder and tomato puree to it.
  • Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
  • Now add the measured rice and water and mix it well.
  • Transfer everything into a cooker and cook for 1 whistle.
  • After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.
FIL-March-Tom
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March 26, 2009

CHUTNEYS FOR TRAVEL | CHUTNEY RECIPES


Chutney for travel
I have given the recipes of two different chutneys for Meals on wheels event hosted by lakshmi.This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel


Chutneys for travel Travel chutneys
Cuisine: Indian
Category: Chutney
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Grated coconut –1 cup
  • Urad dal –1.5 tbsp
  • Red chillies – 5-7 nos
  • Tamarind - Small gooseberry size
  • Salt & water – as needed
  • Asafetida / hing – 1/4 tsp
  • Sesame oil – 1 tbsp
  • Cooking oil – 2 tsp
METHOD

    • Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water..
    • Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown.
    • Now add the hing/asafetida and switch off the flame.
    • Transfer it to a plate and let it cool.
    • Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once .
    • Now add the water and grind it to a smooth paste.
    • Travel chutney

      • Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick .
      • Now transfer it to a bowl with spoon and pack it in a separate box for travel.
      It tastes great with idli!!.
Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !

Travel chutneys

ONION – URAD DAL CHUTNEY

Chutneys for travel


Chutneys for travel chutneys for travel with coconut & urad dal - Stays good for 2 days
Cuisine: Indian
Category: Chutneys
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Big onion – 1 no ( chopped )
  • Small onion – 5-10 nos (peeled n chopped)
  • Tamarind – 2 seeds (small berry size)
  • Urad dal – 1 tbsp
  • Red chilly – 4 nos (adjust to ur taste)
  • Salt & water – as needed.
  • Cooking and gingely oil – 1 tbsp each
METHOD

  • Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilly till light golden brown.Set aside.
  • In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent.
  • Grind all the above with tamarind,reqd salt and water to a smooth paste.
  • Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional.
  • Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame.
  • Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel.
Tastes excellent with dosa/idli!!

Note

  • Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute  well in oil after grinding to remove the moisture in it else it will be spoiled.
  • Pack in an air tight box.Use a clean spoon always.Do not use ur hands at any cost.

 ONION CHUTNEY

Pack these chutneys for idli,dosa and enjoy ur travel food !!
coconut -chutney travel
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March 23, 2009

Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa


Tomato brinjal sambar for idli

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe


Tomato brinjal sambar recipe Tomato brinjal sambar recipe - Side dish for idli,dosa
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
To pressure cook
  • Brinjal - 2 nos
  • Ripe tomato - 3 nos  
  • Red chilli - 4-5 nos ( add more for spicy sambar)
  • Salt & water - as needed
To saute
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Small onions or big onions - 15nos/1 no
  • Hing/Asafetida - A big pinch
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD
     
  • Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside.



  • In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside.

      • Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste.
      • Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm !

      NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.
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      March 20, 2009

      HOME MADE LAYS CHIPS AND A CRUNCHY VEG SALAD

      LAYS – Potato chips is loved by all , irrespective of ages.This has become one of the most important snacks during travel time.We used to make potato chips in weekends at home.Once I tried to bring the taste of lays by adding masala powders.It came out well with the  similar tasteThumbs-up.Some of us may be afraid of giving these packed chips to our kids because of Oil , MSG and the other spices used in it(Of course,I am afraid to give it to my kid:).Eating once in a while is not going to affect their health.But I've seen my uncle’s children finishing minimum of one packet daily:).So its better if it is home made , isn’t it?..

      How you cook your potato chips depends on a number of different things: what equipment you have, how much time you want to take, and what kind of potato chips you like.
      In general, deep-fried potato chips turn out crispier and more oily, while baked potato chips are often drier and crunchier. Microwave potato chips, while still good, are often made by people who want their potato chips quickly. So i’ve posted all the three methods.

      Home made lays chips

      Ingredients
      • Potato – 2  nos (medium)
      • Chat masala – 1/2 tsp (increase according to ur taste)
      • Red chilly powder – 1/4 tsp (-do-)
      • Amchoor powder /Dry mango powder– a pinch (optional)
      • Salt – as needed
      • Oil – To deep fry.
      Preparation:
      • Wash your potatoes thoroughly with cold water and dry them with a paper towel.
      • Peel the potatoes using a potato peeler .
      • Cut the potatoes into thin slices using either a sharp kitchen knife or a vegetable slicer(i used one of the designed moulds in the slicer).
      • In a plate or bowl, mix the chat masala ,salt and red chilly powder together and set aside.
      1.DEEP FRY METHOD:
      • Pour 2 cups of oil into a frying pan and heat it. 
      • Add a batch of potato slices at a time to frying pan and cook for 2 - 3 minutes or until the chips are firm and browned by flipping it in the middle(or until the bubbles get ceased).
      • Remove the chips from the frying pan and let them dry out on a paper towel. 
      • Now add the mixed powder to it when its hot.Shake the bowl well for even mixing(take care the chips should not break)
      • Repeat this process for all of the potato slices that you've cut. 
      2.BAKED:
      • Coat the potato slices with oil by hand or with a sauce brush.
      • Sprinkle them with powder which we have kept ready. 
      • Pre-heat your oven to around 400 degrees F.
      • Place the potato chips on a baking tray (evenly spaced out). 
      • Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
      • Flip them over halfway through the baking. 
      • Take them out of the oven, let them cool off, and serve.
      • Sprinkle more powder if required.
      3.MICROWAVE METHOD:

    • Coat the potato slices with oil by hand or with a sauce brush.
    • Sprinkle them with powder which we have kept ready. 
    • Spread out your potato slices in a layer on a large microwaveable plate.  potato chips mw
    • Cook on high for about 3 -5 minutes (or until your chips are properly browned)(time varies based on ur MW). 
    • Set them aside to cool and repeat the process for the rest of your potato slices. 
    • Sprinkle additional  masala powder if required. 
    • potato chips mw 2

      I’ve tried 1st & 3 rd method.2nd one yet to try,i took this method from a site.I would say ,MW method is the best among the two methods which I've tried ( donno about bake method) because it consumes very less oil and turns out more crispy and can be quickly prepared.The crispness remains the next day too.But if the quantity is more,u should do it in batches.

    • Note: Please increase the quantity of masala powders according to your taste buds and the number of potatoes u use!! I didn’t use Amchoor powder because chips become tangier!!

    • When i prepare this for my toddler, i add just a pinch of chat masala and salt , no chilly powder at all!!.

      CRUCHY VEG SALAD

      I learnt this recipe from my friend Shalini , who is very close to my heart and always there to share my joys & sorrows.We are friends from  our college days and is continuing now.Yes , she is also settled in Bangalore:).God has blessed me with such a nice friend :)
      I used to ask her for different snacks & side dishes .This snack brought me a good name from my husband and FIL.. She gave me the confidence to cook:)
      Now coming to the recipe,u all may be thinking how a salad could be crunchy  ?.yes,its a salad made with KURKURE.I think most of u do this in weekends;) Crunchy kurkure pieces in between the grated vegetables tastes excellent..:)
      Very simple ingredients and can be made in a jiffy.Tastes great and healthy too:)

      Kurkure salad

      Ingredients:
      • Kurkure – 1 small packet  ( Any flavor is ok) ( i used green rajasthani )
      • Grated carrot – 1 cup
      • Grated  big onion –3/4 cup
      • Grated beetroot – 1/2 cup (increase if u  like adding it more)
      • Lemon juice – few drops.
      • Coriander leaves – to garnish.
      • Salt ( Optional )
      Method:
      • Grate all the vegetables and keep aside.
      • Break the kurkure into small pieces in a bowl.
      ingredients!! kurkure pieces
      • Just before serving,mix all the grated veggies with broken kurkure pieces and add 2 –3 drops of lemon( Don’t add more,it will become bitter) in  a big vessel and mix it well.
      • Garnish with coriander leaves.
      • Transfer the contents to the serving bowl with a spoon!!.
      Tastes great with coffee/Tea!!
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      March 17, 2009

      ADAI RECIPE / CRISPY LENTIL DOSA WITH CURRY LEAVES CHUTNEY.

      After seeing  many adai recipes in many blogs, i found that no two adai recipe resembles the same.U all have your own style of making it with different proportions of lentils.So i wanted to post mine with which u get a  crispy (moru moru) adai.My husband likes this adai just because its crispy.I always eat adai with sugar as accompaniment.But my mom used to make curry leaves chutney.This is also a great combination.So i have given the recipes of both adai and chutney.



      Ingredients required:
      • Idly rice – 1 cup
      • Toor dal – 1/4 cup  ( 2 tbsp less )
      • Channa dal / Kadalai paruppu – 1/4 cup
      • Red chilly – 5 – 7 nos ( Depends on u)
      • Ginger – A small piece to grind  & a small piece to add in batter..
      • Asafetida / Hing – 1/4 tsp
      • Salt  & water – as needed.
      • Big onion – 2 nos (Finely chopped)
      • Curry leaves – a sprig (chopped)
      • Coconut pieces – 1/4 cup
      • Oil – to cook.
      How to make:
      • Wash and soak the rice and dals together for 1 hour.
      • Grind it slightly coarse by adding red chillies ,ginger, hing and salt.
      • Add water if it too thick.Adai batter should be in pouring consistency(But not too watery)
      adai batter batter consistency!!
      • Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter.Mix it well.Check for salt..
      garnished adai batter
      • Heat a dosa tawa greasing with oil and pour the batter into it.
      • Spread it and sprinkle sesame oil around it.
      On the tawa!!
      • Cover the tawa with a lid and cook for 1 min in medium flame.
      • Flip the dosa and cook the other side.
      Cooked adai!!
      Yummy,crispy adai dosa is ready.As we have used toor dal equal to channa dal , adai will be crispy.


      Adai with Chutney!!

       CURRY LEAVES CHUTNEY
      Ingredients:
      • Curry leaves – 3 sprigs
      • Grated coconut – 1/4 cup
      • Red chilly – 2-3 nos(increase depends on ur taste)
      • Tamarind – 1 seed.
      • Salt & water – as needed.
      Method:
      • Grind all the above to a smooth paste.No seasoning required.
      Serve the yummy hot adai with curry leaves chutney!!

       Adai with chutney!!



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      March 14, 2009

      PODI VARIETIES / PODI FOR RICE

      I am very happy in sending this post to Colors of taste – powders event by smitha of kadumanga.
      I have shared the recipes of 4 different podis which we have with rice/idly/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
      Here are the podis,

      1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER
      This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
      Ingredients:
      • Fried gram dal / DHALIA – 1 handful / 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 - 15 nos (depends on ur taste)
      • Garlic flakes – 4 nos ( skin removed)
      • Salt – as needed.
      Method:
      • Grind all the above into a fine powder and store it in an airtight container.
      No roasting part is needed here .Hope bachelors would find it useful!!
      It tastes heaven when mixed with plain rice adding sesame oil and paired with vathakuzhambu

      side dish!!Fried Gram Dal Powder!!

      2.TOOR DAL POWDER / PARUPPU PODI

      My MIL used to follow this method.I learnt it from her..
      Ingredients:
      • Toor dal – 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 nos
      • Garlic flakes – 4 nos(Skin removed)
      • Oil – few drops.
      • Salt – to taste
      Method:
      • Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
      • Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
      • Now add the pepper corns and garlic flakes.
      • Run the mixie once or twice.Check for salt.
      • No problem even if the salt is less,we can add while mixing with rice..
      • Store it in an airtight container.
      The same way u can do it with moong dal…
      Mix  with plain rice along with sesame oil /ghee .


      Paruppu podi!!


      3.CORIANDER SEEDS POWDER

      This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

      Ingredients:
      • Dry coriander seeds/Dhania – 1/4 cup
      • Red chilly – 1 no
      • Pepper corns – 10 – 15 nos.
      • Garlic flakes – 5 nos(Skin removed)
      • Jeera – 1 tsp
      • Salt – to taste.
      Method:
      • Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
      • Cool and Grind all the above items with required salt to make a powder.
      • Now add the garlic flakes and run the mixie once.
      • Store it in  an airtight container.. 
      It tastes great when mixed with plain rice and sesame oil (of course with papad!!).

      Corinader seeds powder!!

      4.IDLY MILAGAI PODI

      Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

      Ingredients
      • Urad dal – 1/4 cup
      • Channa dal / Kadalai paruppu – 1/8 cup
      • Red chilly – 12  nos(increase if u need spicy)
      • Curry leaves -  a sprig
      • Garlic flakes –7-8 nos
      • Asafetida – 2 pinches
      • Oil – 1 tsp
      • Salt – as needed.
      Method:
      • Heat a kadai with little oil and roast the dals with red chilly.
      • Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
      • Mix it well so that the curry leaves will get dried in that heat.
      • Cool and grind it to a coarse powder without adding salt.
      • Now add the salt and garlic flakes and run the mixie twice.
      Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

      Idly Millagai Podi!!

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      March 10, 2009

      MILAGU KUZHAMBU | PEPPER KUZHAMBU


      Milagu - kuzhambu
      My hubby loves this kuzhambu a lot.He always used to say that i am good in making thisHappy.Thanks to the supplementary issue of “Aval Vikatan” .It is the source for this kuzhambu.But i made some modifications according to our taste buds!! Whenever i get up late in the morning and when i run short of time to prepare lunch for my husband,i always do this.Very easy to do..

      Ingredients 
      To dry roast and grind
      • Pepper corns – 1 tbsp
      • Jeera/Cumin seeds – 2 tsp
      To saute:
      • Mustard seeds – 1/2 tsp
      • Fenugreek seeds – 1/2 tsp
      • Small onions – 5-7 nos ( finely chopped)
      • Garlic -  10 flakes (finely chopped)
      • Curry leaves – a sprig
      • Tomato – 1 no(finely chopped)
      • Turmeric powder – a pinch
      • Oil – 1 tbsp
      • Salt and water
      Other ingredients:
      • Tamarind – Small gooseberry size
      Method 
      • Dry roast pepper and Jeera together just for 1 min in a hot kadai.U’ll get a nice aroma.(Note:Jeera should not be turned black)Grind it in a coarse form.
      • Soak tamarind in hot water for 5 –10 mins and extract juice from it.Add the pepper,Jeera powder to the extract.Keep it aside.
      • Now heat a wok/pan with 1 tbsp of oil and add the mustard seeds.Once it pops,add the methi seeds.Fry..
      • Add the finely chopped onions and garlic pieces along with curry leaves.Saute till they become translucent.
      • Now add the tomato and cook till it becomes mushy.
      • Add the turmeric powder and tamarind extract along with the required salt .
      • Let it boil for 5-6 mins.Add water in the middle if necessary.
      • Now switch off the flame and garnish with coriander leaves.
      If u need it more spicy ,u can add the raw pepper powder on top of the gravy.No need to boil.That gives a special flavor to this Kuzhambu.I always do this at the end:)
      Yummy ,Spicy Milagu Kuzhambu is ready to serve with plain rice and ghee!! It tastes great when crispy potato poriyal  is served as a side dish!!

      My MIL’s Tips:
      1.     For initial stages of cold:U can try this kashaayam.
      Take 1tbsp pepper,1/4 tsp cumin /Jeera and 1 inch size ginger in a blender and crush it into one or two.Boil a glass of water .Add this mixture to it.Boil till it gets reduced into quarter glass.Drink this by adding honey or jaggery.
      2. For loss of appetite & Indigestion:
      Grind 1 tsp of pepper ,1 tsp of Jeera with salt.Make it a coarse powder by adding a pod of garlic at the end.Mix it with ghee and plain rice and have it for 2 days.It improves the loss of appetite.
      3.For dry cough: Roast 5 –7 peppers in 2 tsp of ghee till it splutters.Now remove the roasted pepper and eat it as it is.Drink the hot ghee (throat bearable heat).
      We usually do all the above remedies at our home and are really beneficial:)
      For Weight Loss:
      If u drink pepper rasam(without rice) around 11 in the morning regularly,sure u will reduce ur weight by at least 1 kg per month(no dieting is necessary).But plz dont add too much of pepper .It may lead to stomach ulcer.Just normal amount of pepper as we use for rasam is sufficient!!

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      March 9, 2009

      MALAYSIAN PARATHA AND AWARDS!!

      I took this recipe from “Aval Vikatan “ magazine under international cuisine section. I’ve done this 2-3 times so far.Its always a hit !!

      Malaysian paratha 1!!

      Ingredients
      For dough:
      • Maida / All purpose flour – 1 cup
      • Salt – to taste
      • Hot water – As needed
      • Gingely/Sesame Oil – 1 tsp
      For Filling/Stuffing:
      • Grated carrot –1 cup
      • Grated cabbage – 1 cup
      • Grated Onion – 3/4 cup
      • Boiled n Mashed potato – 1/2 cup(optional)
      • Green chilly – 2 – 3 nos(finely chopped)
      • Garlic flakes – 4 nos (Finely chopped)
      • Ginger – 1 inch size (finely chopped)
      • Ajinomoto – 1/4 tsp
      • White pepper powder – 1/2 tsp
      • Soya sauce – 1/4 tsp
      • Salt – as needed
      • Water – little to sprinkle.
      • Oil – 1 tbsp
      Method:
      • Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
      • Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
      • Now add the grated onions and saute for a min.
      • Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
      • Now add the salt,soya sauce and ajinomoto.Toss it well.
      • Finally add the white pepper powder and mix it well.
      • Now sprinkle some water and close the kadai with lid.
      • Let it cook for 1-2 mins(mix it once in the middle )
      • The veggies will be fully cooked .
      • Now switch off the flame and close it with a lid.
      • Stuffing is ready.
      stuffing
      For paratha:
      For 1 cup of Maida,u can make 5-6 chapattis.
      • Take the dough and make balls of even size as we make for chapatti.
      balls
      • Roll it into a thin chapatti.
      • Take 2 –3 tsp of stuffing and keep it the center.
      paratha n stuffing!!
      • Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!
      stuffing2 stuffing3 stuffing4
      • Heat a dosa tawa and put the paratha over it.
      • Sprinkle some oil and cook both sides till golden brown.
      Malaysian paratha is ready to serve with raita or pickle of ur choice!!


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      March 5, 2009

      Vegetable Dum Biryani Recipe - Version 1

      Vegetable biryani recipe
      I tried this dum biryani for the first time on Saturday .I had an eye on this for a long time.I was searching cook books,blogs etc to get the recipe.At last i got it from a book and a blog.I combined both the recipes and made it on my own.It came out very well with a nice color and aroma.We liked it very much!!Most of u would have tried Dum biryani in different methods.Here i have shared my version.Hope you will like it.Lets see how to make Vegetable Dum biryani recipe.
      Vegetable Dum biryani

      Vegetable dum biryani recipe


      Vegetable dum biryani recipe Vegetable dum biryani recipe
      Cuisine: Indian
      Category: Lunch recipes
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
      INGREDIENTS
      1 cup - 200ml
      Ingredients reqd
      • Vegetables(carrot,beans,potato,peas) - 2 cups
      • Rice – 1 cup
      • Water – 2 cups
      To Saute
      • Oil /Ghee – 1 tbsp
      • Cinnamon – 1” stick
      • Cloves – 3 nos
      • Cardamom – 1 no
      • Bay leaf – 1 no
      • Star anise/Marati moggu – 2 nos
      • Big Onions – 1 no(sliced)
      • Ginger Garlic paste – 1 tsp
      • Green chilly – 2 –3 nos(slit)
      • Mint leaves – 10- 15 leaves
      • Coriander leaves – a few
      • Tomato – 2 no (chopped)
      • Turmeric powder – a pinch
      • Red chilly powder – 1/2 tsp
      • Salt – As needed
      • Curd – 1 tsp
      • Red color – a pinch ( optional)
      To Grind
      • Cashew nuts – 10 nos
      To Garnish
      • Roasted Bread/Bun – Few pieces (optional)
      METHOD

      • Wash and soak the rice for 30 minutes.Cube cut all the vegetables and keep it aside. Grind the cashews to make a smooth paste.set aside.
      • Heat a cooker base with oil and add all the spices one by one given under “ to saute” in the same order. Once the spices start to splutter,add the onion juliennes' and fry till transparent.Now add the ginger garlic paste and fry till the raw smell  leaves. Add half of the mint & coriander leaves. Fry it.
      • Add the slit green chillies ,fry and add chopped finely tomatoes.Cover Cook till tomatoes become mushy. Now add the vegetables and mix till masalas are well coated on it.
      Vegetable biryani recipe

      • Add the chilli powder,cashew paste and salt ,mix well. Now add the remaining mint & coriander leaves and curd.Fry for a min.
      Vegetable biryani recipe
      • Drain the water from the soaked rice and add to the mixture. Mix it well and add 2 cups of water.Add a tsp of ghee to it.
      Vegetable biryani recipe
      • Pressure cook till it is 3/4th done.(I kept it for 6 mins after putting weight valve.My cooker generally takes 8 mins to cook the rice completely.)So depending on ur cooker,please vary the time.Now open the cooker and mix it once.
      How to put DUM
      • Heat a dosa tawa and keep the cooker on it with weight valve.
        • Once the tawa becomes hot,simmer the flame and let the cooker stand on it for 8-10 mins..
        • The rice will be cooked full using the vapor inside. It wont get burnt.Once the pressure is released ,open the cooker and toss it once. Add the roasted bread pieces and mix it well.
      How to make Veg biryani
      Yummy Veg Dum Biriyani is ready to serve with onion raita.Enjoy !

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