March 22, 2009 By: admin Category: Variety Rice
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Ingredients:
Basmati rice – 1 cup
Paneer pieces – 1 cup
Tomato – 1
Onion – 1
Small green chilli – 2
Ginger garlic paste – 1 tsp
Oil – 4 tsp
Pudina and coriander leaves – little
Saunf or sombu -1 tsp
Cinamom -1
Cardamom – 1
Clove – 1
Salt – to taste
Water – as required
Method:
1. Cook the basmati rice and keep separately.
2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.
3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.
4. Now add the paneer cubes and mix well.
5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.
6. Keep it in low flame for 5 mins and serve hot.
Serve with raita or sauce.
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March 21, 2009 By: admin Category: Variety Rice
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Ingredients:
Cooked Rice – 2 cups
Coconut – 1 cup
Green Chilli – 2
Roasted groundnut – 1/2 cup
mustard – 1/2 tsp
salt – to taste
oil – 2 tsp
urad and channa dhal – 1 tsp
Method:
1. Take a tawa, heat oil and add mustard seeds.
2. Allow it to pop and add urad and channa dhal and fry till golden brown.
3. Now add green chilli and saute.
4. Add the coconut, salt and little sugar for taste.
5. Fry for 2 mins and add the rice and mix well.
6. Finally add the roasted groundnuts and serve.
Garnish with curry leaves. Serve with appalam or vadaam. Best lunch box recipe.
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March 20, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Soya balls – 30
Toor dhal – 1/2 cup
Channa dhal – 1/2 cup
Boiled rice – 1/2 cup
Finely chopped drumstick leaves or methi leaves – 1 cup
Finely chopped small onion – 1 cup
Coconut milk – 1 cup
Red chilli – 10
Ginger – a small piece
Saunf or sombu – 1 tsp
Jeera – 1 tsp
Salt, oil – as required.
Method:
1. Soak the soya balls in hot water and squeeze off the water and keep aside.
2. Soak rice and the dhals for 2 hours and grind them along with soya balls, red chilli, salt, ginger, sombu and jeera.
3. Add the finely chopped onion, drumstick leaves and coconut milk to the batter and mix well.
4. Prepare dosas and serve.
Note: Do not make the batter too watery as coconut milk is also added.
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Pudhina Thuvayal Recipe
March 19, 2009 By: admin Category: Chutney/Thokku & podi
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Ingredients:
Mint leaves – 2 cups
Tamarind- a small piece
Green chilli – 1
Red chilli- 2
Coconut- 2 tsp(optional)
Urad dhal – 3 tsp
Asafoetida- a pinch
Ginger- a small piece
Oil – 2 tsp
Method:
1. Take a pan, add 1 tsp oil and fry the mint leaves along with green chilli and keep them aside.
2. Now take the pan, add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.
3. Allow it cool and grind all the fried material along with coconut, asafoetida and salt.
4. Add little water and make a fine paste.
This thuvayal can be had with hot cooked rice by adding little oil.
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March 18, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Roasted rava- 1 1/2 cups
Cooked moong dhal- 1/2 cup
salt- to taste
oil-2 tsp
Ghee-1 tsp
Pepper and jeera powder-1 tsp
Roasted cashews to garnish
Water – 2 cups
Method:
1. Cook the moong dhal by adding water and keep it aside.
2. Take a pan, add 2 cups of water allow it to boil.
3. Now add the rava, cooked moong dhal and salt, mix well and allow the rava to cook.
4. Take a separate pan add oil and roast the pepper and jeera powder and add it to the pongal.
5. Add ghee, curry leaves and roasted cashew and serve hot.
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