Monday, February 14, 2011

Chicken Biryani.(pressure cooker)

Marinate chicken with below ingredients for half an hour
Chicken -1/2 kg
GingerGarlic Paste -1 tsp
Turmeric Powder -1/2 tsp
curd -1 tsp
Other Ingredients
Basmathi Rice - 2 cups
onion -2
tomato -2
g.chilli -4
ginger garlic paste -1 tsp
chilli powder -1 tsp
biryani masala -2 tsp
curry leaves -1 stalk
cilantro and mint leaves -1/2 cup
oil - 3 tsp
ghee-3 tsp
Green Cardamom - 3
Cloves - 4
Cinnamon - 4 (1 inch piece )
Star anise - 2

Cashew nuts-10

  1. Wash basmathi rice with cold water thrice.
  2. In a pressure cooker heat 3 tsp cooking oil and 2 tsp ghee.
  3. Then stir in green chiles,ginger garlic paste,curry leaves and salt.
  4. Add cilantro and mint leaves and fry on high flame for 1 minute.
  5. Add finely sliced onion and fry on a medium flame till get golden colour.
  6. Then add chopped tomato and sauté well for 3- 4 minutes.
  7. Add all masala powders and sauté for 5- 8 minutes.
  8. Finally add marinated chicken pieces,salt to taste.
  9. Cover with a lid and cook for till done ( cooking time approximately 15 – 20 minutes ).
  10. Then add 3 cups water ,when it starts boiling add the soaked rice  and close cooker lid .
  11. Let the rice cook for 1 whistle. ( More than one whistle will overcook the rice ).
  12. Switch off gas flame. Allow the cooker to cool naturally.
  13. Garnish with cilantro and fried cashew nuts.
  14. Serve chicken biryani with cucumber & onion raita.

Tuesday, February 8, 2011

Tofu and capsicum sabji

Green capsicum - 1
Boiled baby Potato-4,5(optional)
Tofu -50 gms
ginger garlic paste-2 tsp
garam masala powder-2 tsp
chilli Powder-1 tsp
turmeric powder-1/4tsp

Bay leaf-1
Cinnamon 1 inch stick
Green Cardamom 3
Cloves 4
anise-1 tsp

  1. Cut tofu into cubes and shallow-fry the tofu cubes in oil.
  2. Fry until golden brown  turning over frequently to ensure even browning.
  3. When the tofu cubes have browned - place them onto a plate lined with kitchen paper so that the excess oil is absorbed away.
  4. Heat oil in a pan, add bay leaf, peppercorns, cinnamon, cardamom,cloves and anise.
  5. Stir fry and add ginger garlic paste,thin sliced onion pieces and green chiles.
  6. Add tomato,red chilli powder, garam masala powder,turmeric ,salt and 1/2 a cup of water.
    Bring to boil and cook for 5 minutes.
  7. Add fried paneer cubes and cook for 10 more minutes.
    Add the boiled potatoes into gravy and cook for 2 more minutes.
  8. 8.Serve hot with chapati or roti.

Monday, February 7, 2011

RidgeGourd Soup


RidgeGourd-1/4 kg
soy sauce-2 tspn
cilantro-3 tspn

  1. Peel, remove ends, wash and chop ridge gourd into very small chunks .
  2. chop the onion and green chilly into small pieces.
  3. Pressure cook all the above for 3 whistles .
  4. then add salt,sugar(optional),soya sauce.
  5. Bring the above mixture to a light boil and remove from heat.
  6. serve it hot.
        Ridgegourd is the most tasteless vegetable to eat among children. But despite of the fact that it doesn't taste very good, it has many health benefits such as:
   Strengthens immune system: A glass of Ridge gourd juice mixed with other healthy vegetables in the morning can help to strengthen your immune system against any infection.

  A nutrition powerhouse: Ridge gourd is loaded with nutrients such as dietary fiber, vitamin C, riboflavin, zinc, thiamin, iron and magnesium. It is also low in fat and calories.

  An ideal weight loss food: Being low in saturated fat and cholesterol and high in dietary fiber, it becomes the ideal choice for anyone who wishes to lose some weight quickly. It also has a very high water content, making it a very low calorie vegetable (only 60 calories in 100 gm of cooked ridge gourd).

   Cure for jaundice: The juice prepared from ridge gourd is a natural remedy for jaundice. The juice can be prepared by pounding the bitter ridge gourd and squeezing it through a cloth. You can also eat powder made from bitter ridge gourd seeds and dry crusts when curing jaundice.

   Blood purifier: Because of its blood purifying properties, it helps to purify, restore and nourish liver protecting it from alcohol intoxication.

   Lowers blood sugar level: It contains insulin-like peptides, alkaloids and charantin, which help to lower blood and urine sugar levels without altering blood insulin levels.

   Good for stomach: Cellulose in ridge gourd helps to overcome constipation and also aids in curing piles.

Thursday, February 3, 2011

Vegetable Kurma


 Green peas -1 cup
 Any or all  Vegetable - 1 cup (Potato, Cauliflower, Beans, Carrot)
 Ginger, Garlic paste-2 tsp.
 Oil-2 tsp
cinnamon -1
cloves - 2
 Mustard-1/2 tsp
 Urad dhal-1/2 tsp
 Curry leaves- few

For Grinding

coconut-1/2 cup grated
cinnamon-small piece
aniseed-1 spn(sombu in tamil)
poppy seeds-1 spn(kasa kasa in tamil) or cashew nut-5,6 pieces
green chillies-5,6

few cilantro for garnishing

  1. Heat 2 tsp of oil in a pan add cardamom, cinnamon, cloves, mustard, urad dhal and curry leaves.
  2. Then stir in ginger garlic paste, chopped onion and tomato pieces.
    Fry briefly and add peas and chopped potato pieces
  3. Stir well and cook for sometime.
  4. After peas and potato gets mushy add the coconut paste.
  5. Garnish with few cilantro.
  6. Serve it hot with Chappathi, Aappam ,Pulav or Idiyappam.


Wednesday, February 2, 2011

Cracked broken wheat Upma

Cracked whole wheat : 1/2 cup
chopped vegetables-1/2 cup(beans,potato,carrot,frozen peas etc)
mustard seeds- 1/4 tsp
cumin – 1/4 tsp
channa dhal-1/2 tsp
green chilli-3,4
ginger-1 tsp(grated)
garlic-1 tsp(grated)
onion-1 nos.
curry leaves-few
oil -3 tspn
salt to taste

  1. Roast the cracked wheat in a pan till you get the toast aroma.
  2. Heat oil in a pan.
  3. Add cumin seed, mustard seed and let it splutter. Add the green chilli
  4. Add onion, grated ginger, garlic, curry leaves. Sauté for some time
  5. Add the vegetables. fry for some time till they are half cooked.
  6. Add 1 1/2 cups water and salt.check for the taste.
  7. When it starts boiling add the roasted cracked wheat.
  8. Mix thoroughly and close it with a lid for 2 min.
  9. Stir well and cook covered on low flame for 5-10 minutes                                     or until the broken wheat is all fluffy and cooked well.
  10. Garnish with cilantro.
  11. serve hot with coconut chutney.

Rava Dosa

Rava Dosa

Rava-1 cup
Rice flour -1 cup
Maida-1/2 cup
Ginger-1 spn(finely chopped)
Green chilli-1 spn(finely chopped)
Onion -1 cup
Pepper-1 spn
Cumin-1 spn
Asafoetida-1 pinch
Curry leaves -1 stalk.
Cilantro few Sprigs
salt -to taste
carrot - 2 tbsp(optional)
cashewnuts-10 nos.(optional)

  1. Mix all the ingredients in a bowl.
  2. Add water to the above and make a batter of medium consistency.
  3. Leave the batter for at least 15 minutes.
  4. Grease a non-stick pan with oil.
  5. Pour a large spoon of batter over it. (or sprinkle a handful of  batter)
  6. Pour 1 tbsp of oil on and around the dosa
  7. Cook till it gets crispy.
  8. Rava Doas is now ready to eat.
  9. serve it hot with coconut or onion chutney.