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• Easy Mint Rice Recipe

  March 03, 2011 By: admin Category: Variety Rice

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  Ingredients:

  Cooked Rice – 2 Cups

  Onion – 1 Sliced

  Ginger Garlic Paste – 1 tsp

  Carrot – 1 sliced

  Mustard – 1 tsp

  oil – 3 tsp

  Salt – to taste

  To Grind:

  Mint leaves – 2tbspn

  Coconut – 2 tbspn

  Green chili -3 nos (according to your taste)

  Roasted Urad Dhal – 3 tsp

  Method:

  1. Take a pan, heat oil and add mustard. Allow it to splutter.

  2. Now add sliced onion and add ginger garlic paste.

  3. Saute them until the raw flavor fades.

  4. Now add carrot and add very little water for the carrot to half cook.

  5. Take mixer and ground the ‘to grind’ items to a fine paste adding little water.

  6. Now add them to the cooking pan and leave them for few mins until the raw flavor fades from the ground paste and the mixture becomes thick.

  7. Add the required salt.

  8. Finally add cooked rice and mix well and garnish with coriander leaves.

  If serving for kids, you can add a spoon of ghee before serving. That will enhance the taste of the easy mint or pudhina rice.

  Comment (1)

  Easy Pepper Jeera Adai Recipe

  December 17, 2010 By: admin Category: Breakfast/Easy tiffin

  
  

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  Ingredients:

  Boiled Rice – 1 cups

  Cooking Rice/Raw Rice – 1/2 cup

  Toor, Channa and Urad dhal – each 1/4 cup

  Pepper -1 1/2 tsp

  Jeera – 1 tsp

  Dry Red Chili – 3-4 nos

  Green Chili – 2-3 nos

  Asafoetida – 1/4 tsp

  Salt – to taste

  Curry and coriander leaves -1 cup

  

  Pepper Jeera Adai

  Method:

  1. Soak all rice and dhal together for 2-3 hrs.

  2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

  3. Get them grounded to a fine batter.

  4. Prepare fine adai dosai and serve with jaggery.

  This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.

  Comments (3)

  Aloo Channa Pulav Recipe

  October 02, 2010 By: admin Category: Variety Rice

  
  

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  Ingredients:

  Rice – 2 cups

  White Channa (Kondai kadalai) – 1 Cup

  Aloo – 1 Cup (cut into cubes)

  Bay leaves – 2

  Cloves – 4

  Cinnamom – 3-4

  Ginger garlic paste – 1 tsp

  Onion – 3 Sliced

  Green Chilli – 3 nos

  Oil – 3 tsp

  Ghee – 2 tsp

  Curry & Coriander leaves  - for garnishing

  Salt – to taste

  Water – as required

  

  Aloo Channa Pulav Recipe

  Method:

  Soak Channa overnight and keep them.

  1. Take a pressure cooker and add oil.

  2. Add the cloves, cinnamom and bay leaves.

  3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

  4. Sauté them until the raw flavor fades.

  5. Now add the Potato cubes and the channa.

  6. Add the raw rice directly without soaking in water or without washing it.

  7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

  8. Now add the required salt and water.

  9. Mix well and allow the rice to cook for 2 whistles.

  10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

  Serve hot with Raita.

  Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

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  Thenga Poli Recipe

  August 25, 2010 By: admin Category: Festives & Sweets

  
  

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  Ingredients:

  Coconut – 1 full(grated)

  Jaggery – 2 cups

  Cardamom – 1/2 tsp

  Maida – 1 cup

  Turmeric – a pinch

  Salt – a pinch

  Water – little

  Oil – as required
  

  

  Thengai Poli

  Method:

  1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

  2. Grind coconut and jaggery and fry them in ghee to thicken. And stuffing is ready.

  All other steps remain the same like dhal Poli.

  Comment (1)

  Paruppu Poli Recipe

  July 29, 2010 By: admin Category: Festives & Sweets

  
  

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  Paruppu Poli

  Ingredients:

  Channa dhal – 1 cup

  Jaggery – 3/4 cup

  Grated coconut – 2 tsp

  cardamom powder – 1/2 tsp

  Maida – 1 cup

  turmeric powder – a pinch

  Salt – a pinch

  water – little

  Oil – as required

  Method:
  
  1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

  2. Cook the channa dhal and remove off the excess water.

  3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.

  4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.

  5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.

  6. Take a clean plastic sheet or plantain leaf and grease it with oil.

  7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.

  8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)

  9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

  Dhal poli or paruppu poli is ready. Add ghee while serving.

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