Vegetable pongal

Vegetable Pongal

Ingredient:
~~~~~~~~~~

1. Rice - 400 gms
2. moong dhal - 200 gms
3. carrot -1
4. beans -3
5. peas -50 gms
6. bellary onion -1
7. green chillies - 2
8. tomato - 1
9. curry leaves - a few
10. pepper - 2 tsps
11. jeera - 2 tsps
12. ginger - 1 small piece
13. cashew nuts - 25 gms
14. asafoetida - 1/2 tsp
15. refined oil - 2 tbsps
16. ghee - 2 tbs 1
7. salt to taste

Preparation Method:
~~~~~~~~~~~~~~~~~~

1. Wash the rice and dhal and pressure cook adding enough water.

2. Heat the kadai with 1 tsp of oil,fry the finely chopped onion till golden brown.

3. Next add the grated carrot and chopped beans fry for sometime.

4. Add peas(optional),salt and fry for a few more minutes.

5. Cook the vegetable add finally add chopped tomato and stir it until it is cooked.

6. Now add this cooked vegetable to the boiled pongal. 7. Finally Heat the small kadai with ghee and fry cashew nuts and put it on the pongal.

8. Add extra oil on kadai put pepper , jeera,chopped ginger,green chilly, asafoetida and fry it for few mins,add it on the pongal.

9. serve hot vegetable pongal with the chutney of your choice, i made tomato curry for it.

Fish finger

Fish Finger:
************

Ingredients:
~~~~~~~~~

1. Fish (Thorn-less) - 250 gms
2.Tomato sauce - 4 tsp
3. Soya sauce - 1 tsp
4. Chilli powder - 1/2 tsp
5. Salt to taste
6. Bread crumbs - Few
7. Chinese salt - 3 pinch

Preparation Method:
~~~~~~~~~~~~~~~~

1. Cook the fish for 5 minutes and remove skin.
2. Mix fish with tomato sauce and soya sauce, chilli powder and salt.
3. Roll the fish into fingers & coat with bread crumbs.
4. Deep fry in oil.
5. Serve with tomato sauce.

Capsicum Rings

Ingredients:
~~~~~~~~~~

Capsicums - 1/4kg
Potatoes - 3 nos
Powdered asafoetida - 1/4 tsp
Red chilli powder - 1/2tsp
Salt - 1/2tsp
Grated fresh coconut - 1tbsp
Finely cut coriander leaves - 1tbsp
Oil - 100ml
Rice flour - 1/4Cup

Preparatiom Method:
~~~~~~~~~~~~~~~~~

1. Wash & cut the potatoes into two halves , add a pinch of salt & pressure cook adding enough water till done.
2. When the potatoes are still warm, peel & mash them well.
3. Add asafoetida, red chilli powder, salt , coconut scrapings & finely chopped coriander leaves to the mashed potatoes & mix well & keep aside.
4. Wash & cut the capsicums into ¼” thick rings.Fill the mixture into the rings & keep aside.
5. Take rice flour in a plate. Sprinkle the rice flour on both sides of the rings. Heat a tava .Shallow fry the stuffed capsicum rings with required amount of oil , adjusting the flames till they are golden brown on both the sides.
6. These rings can be taken as a snack as well as a side dish.

Alternate filling ::
*******************

Instead of potato filling, people who are conscious of calories can use grated vegetables like carrots, knolkol & chow chow.The other ingredients can be added as per the recipe.

Chilly chicken

Chilly chicken:
***************

Ingredients:
~~~~~~~~~
Chicken boneless - 800 gms.
White pepper powder - ½ tsp.
Sugar - 1 tsp.
Soya Sauce - 2 tbsps.
Cornflour - 2 tbsps.
Egg - 1 no.
Chopped green chilies - 8 nos.
Chopped Garlic - 6-8 cloves
Oil - 1 tbsp.
Oil to fry
Salt to taste

Preparation method:
~~~~~~~~~~~~~~~~
1.Cut the chicken in to small pieces and wash it throughly.
2. Marinate the boneless chicken pieces in 1 tablespoon of Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.
3. Deep fry chicken in hot oil till light brown.
4. Heat 1 tablespoon oil in a pan, add chopped garlic and chopped green chilies and toss for 15 seconds.
5. Add 2 teacups of chicken stock or water and bring it to a boil. Add sugar, white pepper powder, salt and rest of the Soya sauce.
6. Add fried chicken pieces and cook for 3 minutes.
7. Add rest of cornflour, after dissolving it in water and stir constantly.
8. Garnish with chopped spring onions and corriander leaves.
9. Serve hot mouthwatering chilly chicken.

chicken 65

Chicken 65:
~~~~~~~~

Ingredients:
~~~~~~~~~
Chicken - 1 lb
Yogurt - 1/2 cup.
Soya sauce - 2-3 tsp
Corn flour - 3-4 tsp
Green chilies - 2-3 tsp
Ginger-garlic paste - 1 tsp
Salt to taste
Red food coloring
Oil for deep frying

Preparation method:
~~~~~~~~~~~~~~~~

1. Mix the chicken pieces with yogurt, salt and cook the
2. Chicken until the pieces are tender and all the water
evaporates,keep the chicken pieces aside.
3. Mix soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
4. Deep fry the chicken pieces in oil and drain.
5. Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

Bread Uppuma

Bread Uppuma:
~~~~~~~~~~~~

Ingredients:
~~~~~~~~~~
1. Bread - 1 loaf
2. Onion(big) - 3 finely chopped
3. Chillies - 3 finely chopped
4. Tomato - 3 finely chopped
5. Mustrad seeds - little
6. Chana dal - little
7. Ghee - for frying and roasting bread
8. Sugar - to taste
9. Salt - to taste

Preparation method:
~~~~~~~~~~~~~~~~

1. Cut bread slice into cubes
2. Roast the bread cubes using ghee and keep aside
3. Heat the kadai,put some ghee or oil, add mustrad seeds,chana dal. Fry till golden brown.
4. Add finely chopped onions and fry till golden brown
5. Add chillies and tomatoes
6. Add salt to taste
7. Fry till there is no water content in the mixture
8. Add the bread cubes to the mixture.
9. Mix well till the mixture gets mixed with the bread cubes
10. Add sugar and then mix well.
11. Garnish with corriander leaves and serve hot.
12. Tomato sauce will go well along with Bread Uppuma

Egg and Pori dish

Ingredients:

~~~~~~~~~

Egg - 3 nos.

Pori -3 cups.

Chopped onion - 1 large.

Chopped tomato - little only.

Green chilly - 1.

tumeric powder - 1/2 tsp.

Preparation Method:

~~~~~~~~~~~~~~~~

- Heat the kadai,put some oil in it,add mustrad seeds,split urdu dal,little jeera seeds allow it to crackle.

- Add onion,green chilly,curry leaves,turmeric powder,salt on it and fry it until it is transparent.

- Add beaten egg on it ,nicely stir it.

- When the egg is half cooked add the tomato in it.

- Fry it until it is cooked.

- Serve hot eggpori dish for evening tiffin also.

Chicken Briyani

Chicken briyani prepared using pressure cooker:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken Briyani:
~~~~~~~~~~~~~

Ingredients:
~~~~~~~~~
Rice (Basmati) - 3 cups.
Chicken pieces 600 gms.
Sliced onions - 1 cup
Chopped tomato - 3/4 cup
Chopped garlic - 2 tbsps.
Chopped ginger - 2 tbsps.
Red chili powder - 3 tsps.
Coriander powder -1 tbsp.
Turmeric powder -2 tsps.
Chopped green coriander leaves and mint leaves - 1 cup.
Curd (yogurt) - 1 cup
Garam masala powder - 3tsp.
oil - 3 tsp.
ghee - 2 tsp.
For garnishing:
Golden fried sliced onions - ¾ cup

Preparation method:
~~~~~~~~~~~~~~~
1. Wash the rice and soak it for 1/2 an hour.
2. Heat the pressure cooker ,put some oil and ghee in it ,put all the whole gram masala.
3. Add sliced onion,ginger,garlic in it and fry until it is light brown in color.
4. Add tomato,mint leavea,corriander leaves,chilly powder,corriander powder,tumeric powder,salt,gram masala powder,stir it for few mins.
5. Add chicken on it and stir it.
6. Add water for 1 cup of rice add 1and 1/2 cup of water.
7. Cook the chicken for 3 whisle.
8. After chicken is cooked, add rice on it check the salt,if it is not add now itself.
9. Now slow the flame and cook for 10 mins correctly(in low flame only).
10. Allow all the pressure to release that is wait for 15 mins.
11. Serve hot chicken briyani with raita.

Another method:
******************
Ingredients:
~~~~~~~~~~
Rice (Basmati) - 3 cups.
Chicken pieces - 600 gms.
Sliced onions - 1 cup
Chopped tomato -¾ cup
Chopped garlic - 2 tbsps.
Chopped ginger - 2 tbsps.
Red chili powder - 3 tsps.
Coriander powder - 1 tbsp.
Turmeric powder - 2 tsps.
Bay leaf 2 nos.
Chopped green coriander leaves - 1cup.
Chopped mint leaves - 1 cup.
Curd (yogurt) 1 cup
Saffron ½ gm(optional).
Garam masala powder - 3 tsp.
oil - 3 tsp
ghee - 2 tsp
Ginger julienne's 1 tbsp
For garnishing : Golden fried sliced onions - ¾ cup
All whole garam masalas.

Preparation method:
~~~~~~~~~~~~~~~~
1. Wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Marinate the chicken with salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and allow it for an hour.
4. Heat a thick bottomed pan put some oil and ghee. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. If u want to color to the rice u can use saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough.
9. Cook in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.

Fish briyani

Fish briyani::
**************
Ingredients:
~~~~~~~~~

1. Basmati rice - 2 cups
2. fish (only flesh) - 10 to 12 pieces
3. Onions (sliced) - 2
4. Tomato puree - 1 cup
5. Ginger - 1 inch ,Garlic - 8 flakes
6. Coconut milk - 1 cup
7. Curd - 1 cup
8. Water - 1 1/2 cups
9. Green chillies - 4-5
10. Turmeric - 1/2 tsp
11. Chilli powder - 1 tsp
12. Coriander leaves - one bunch
13. Oil - 1tbsp
14. Salt - To taste

Prepreparation Method:
~~~~~~~~~~~~~~~~~~

1. Grind ginger, garlic, green chillies and few coriander leaves.
2. Apply the paste on the fish and marinate for at least 30 minutes.

First cook the fish:

1. Take a pan, add 1 tsp oil and fry the onions till they attain golden brown color.
2. Add soaked fish to it and cover with the lid till the fish is cooked.
3. Fish may break,stir it slowly.Don't fry to much.
4. Keep the gravy also.

Cook the rice seperately:

1. Take a pan, add 1 tsp oil and fry rice for 2-3 min.
2. Then add the tomato puree, coconut milk, curd and 1-1/2 cups of water.
3. Add salt, turmeric powder, chilli powder, and stir well.
4. Cover the pan with a lid. Partially cook the rice on a low flame.

Mixing together:

1. Take a large sized pan, arrange a layer of the rice, the fish with its gravy and then another layer of rice in the pan.
2. Add some coconut milk and keep it in a low flame for 3-5 minutes.
3. The fish gravy will spread in the rice and give a unique delicious taste.
4. Serve hot with Thayir pachadi. (Raitha)

Thair pachadi (Raitha)::
**************************

Ingredients:
~~~~~~~~~

1. Thayir (curd) - 1 cup
2. Chopped onion - 1
3. Chopped tomato - 1
4. Chopped green chillies - 2
5. Chopped coriander leaves -
6. Few Grated carrot - Few
7. Salt - To taste

Preparation Method:
~~~~~~~~~~~~~~~~

1. Add all the ingredients and mix well.

Fish fry

Ingredients:
~~~~~~~~~

Fish - 2 piece
corn flour - little only
chiliy powder - 1 spoon
corriander powder- 1/2 spoon
tumeric powder - 1/4 spoon
ginger-garlic paste - 1/4 spoon
tamarind paste - little
salt to taste

Preparation method:
~~~~~~~~~~~~~~~~~~~~

• Mix all the masala with little water.


• Soak the fish with the masala.


• Allow it to marinate for one hour.


• Then fry it on tava in low flame, otherwise it will burn fastly without cooking.

ven pongal

Ven Pongal:
~~~~~~~~~
Ingredients:
~~~~~~~~~
1.Raw rice-2 cups
2. Moong dhal-1/2 cup
3. ghee or vegetable oil
4. Jeera-1/2 tsp
5. Whole black pepper-2 tbsp
6. Green Chilli-4
7. Asafoetida-1/4 tsp
8.Ginger-1 inch piece
9.Finely chopped Cashew nuts-3 tbsp
10. Curry leaves, Coriander leaves
11.Salt to taste

Preparation Method:
~~~~~~~~~~~~~~~

1. Wash rice and dhal together and soak it for halfanhour
2.Add 2:1 water ratio to pressuer cook with salt to taste for 25 minutes.
3.While that time ,heat a kadai with ghee season it with jeera,whole black pepper,green chilli,curry leaves,ginger,Cashew nuts and asafoetida.
4.After the pressure is gone,mix it well with cooked rice and dhal.
5. Garnish with finely chopped coriander leaves and cashew nuts.
6.Serve hot with coconut chutney,vada,sambar..etc.

Non- veg Recipes

Chicken korma:
~~~~~~~~~~~~~~~~

Ingredients:
~~~~~~~~~~~~~

Chicken-1/2 pound
Onion- 1 medium(chopped)
Tomato-3 medium(chopped)
Ginger garlic paste-2tbsp
Green chilli-5
Turmeric powder-1/2 tsp
Chilli powder-2 tsp
Gram masala-1tsp
Coriander leaves-1/4 cup(chopped)
Salt to taste
Grind to paste:
Fresh Grated coconut-1/2 cup
Poppy seed-2tsp
Jeera-1tsp
Cashew-5
sombu-1tsp

For seasonning:
Cinnamon-1 stick
Cardamon-2
Fennel seeds-1tsp
Clove-2

Preparation Methods:
~~~~~~~~~~~~~~~~

Wash the chicken and set aside.
Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves.
Add the onion till it is transparent then add ginger garlic paste and green chilli,fry till raw smell goes off.
Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken.
Cook it for 15 minutes in low flame and the coconut paste& cook it for 5 minutesin low flame.
Serve hot,u can have it with roti or rice also.

Pepper Chicken:

Ingredients:

1. Chicken-1/2 pound
2. onion-1
3. tomato-1
4. ginger-garlic paste - 1 tsp
5. pepper powder-1 spoon
6. sombu&pepper powder - 1spoon.

For seasonning:

cloven,cinamonstick,bay leave-1

Preparation Method:

1. Wash the chicken keep aside.
2. Heat the kadai with oil,put dry chilly into piece,mustrad,urdu dal,bay leaves,cloves,cinamon stick sor smell,fry it.
3. Add onion,till itis transparent,add ginger-garlic paste fry it until raw smell goes off.
4. Add tomato,chicken,water and cook for 15 min low flame.
5. When chicken is cooked,add the pepper,sombu-pepper powder init & fry it for 15 min in low flame.
6. Serve hot pepper chicken.

Veg Recipes

Veg Briyani:
~~~~~~~~~~

Ingredients:
~~~~~~~~~~~~~

Basmathi rice-2cups
Carrots-1/2cup
Green beans-1/2cup
Potatoes-1/2cup
Peas-1/2cup
Cauliflower-1/2cup
Onion-1 medium
Tomatoes-2 medium
Garlic ginger paste-2tbsp
Mint leaves-1cup
Coriander leaves-1cup
Green chilli-5 to 6
Chilli powder-1tsp
Dhania powder-2tsp
Garam masala-1tbsp
Turmeric powder-1/4tsp
Thick curd-1/4 cup
saffron-1 pinch
Salt to taste

For Seasonning:
sombu-1 spoon
Bay leaves-2
Cloves-4
cinnamon-1stick
cardamon-3
Star anise-2 piece

Preparation Method:
~~~~~~~~~~~~~~~~~~~~~

• First soak the rice for half-an-hour.
• Take one kadai put some oil,season it with sombu,bay leaves,cloves,cinnamon,cardamon and star anise.
• Add the onions,ginger garlic paste,tomatoes,green chilli,mint leaves and coriander.
• Add dhania powder,chilli powder, turmeric powder,garam powder and salt.
• Now put all vegetables u would like to put.
• When vegetable if half cooked,now add basmathi rice and add little saffron color.
• With right amount of water as 1cup=1 1/2 cup water.
• cook it for 10 mins in medium fire.
• Garnish it with coriander leaves and fried cashew.
• Serve with spicy curry and raita.

My recipes

Egg Recipes:

Egg Bread:
~~~~~~~~
Ingredients:
~~~~~~~~~

bread - 5 nos.
egg - 3 nos.
pepper - 2 spoon
dariya gota (pori kadalai)flour - 50 gm
vanila essence - 1 spoon
oil
salt to taste

Preparation Method:
~~~~~~~~~~~~~~~

• Add the flour,essence in egg and nicely beat it.
• Add pepper & salt mix it like.
• Take one tava,make it like dosa.
• Add bread peaces on the top of egg dosa.
• Fold the egg dosa & fry it until it become brown in color & serve it.

Egg Breadroast:

Ingredients:
~~~~~~~~~

Egg - 2
onion - 1
bread - 5 nos.
milk - 1 cup
ginger(small size),green chilly - 1
turmeric powder - 2 pinch
pepper - little
salt to taste

Preparation Method:
~~~~~~~~~~~~~~~

1. Grind the onion,chilly,pepper,tumeric,salt,ginger to make paste.
2. Add this paste to egg,now add milk also.
3. Take one bread dip it on the egg mixture.
4. Put on the tava fry it on both side & serve it.

Egg parota:

Ingredients:

1. Frozen Parota-6 ( layer parota)

2. Egg-3 Onions-3(medium chopped)

3.Garlic- 2(chopped)

4. Tomato- 1(chopped)

5. Tumeric powder- ½ tsp

6.Green Chillies-6

7. Chilli powder-1 tsp

8.Coriander leaves for garnish

9. Salt to taste

For Seasoning:

1. Cinnamon- ½ inch

2.Sombu- ½ tsp

3.Jeera- ¼ tsp

4. Curry Leaves- 10

5.Cloves-2

Preparation Methods:

1.Before keep the frozen parotas to room temperature.

2.Shred the parotas into very fine pieces you can take left out chapathi slao.

3.Heat the kadai put the vegetable oil ,season it with cinnamon ,cloves , sombu , jeera and curry leaves.

4.Sauté the chopped onions,garlic and when soft and transparent,add tomato,green chilli,tumeric and salt to taste.

5.Then add the Shredded parotas and makes sure it is mixed well.

6. Finally add the 3 eggs to the parota mixture and mix well till the egg cooked.

7. Garnish it with coriander leaves and cashew nuts. Serve hot with raita and great evening tiffin or dinner.

HomePage

For Beginner
How to cook, the basic instructions to fit easily into kitchen environment.


Basic steps:
``````````
How to cook rice: (This method is applied to Ricecooker and Pressure cooker)

• wash rice once or twice and soak it for 15 0r 30 mins for soft rice.
• for 1 cup of rice add 2 cup of water for sona masoori rice or ponni boiled rice.
• for basmathi rice add 1 and 1/2 cup of water for 1 cup rice.

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http://www.kavihomemaderecipes.blog.com/

I wrote many basic & easy recipes for u who step into kitchen life