September 18, 2012

Cocunut milk rice

Basmati rice-1 cup
Thick cocunut milk-3/4 cup
Onion-2 big thinly sliced
Green chillies-5 sliced
Cashew nut-2 tbsp
Ginger-garlic paste-1 tbsp
Salt to taste

To temper:
Bay leaf,sombu,cinnamon stick,cloves,

This is a simple yet yummy rice.chicken or mutton curry will be the best combo for this rice.i made this for the first time and it came out very well.just give a try and u ll love it for sure

*soak the rice for at least 20 mins.heat ghee in a pan and add the items under to temper and fry the cashews till it turns brown
*sauté the onion and green chillies.then add the cocunut milk+water such that it makes 1.5 cup
*then add the rice and bring to boil.close the lid and simmer for about ten min
*once the pressure is released,apply some ghee on top and mix well(take care that the rice doesn't get smashed

September 10, 2012

Peas kuruma without coconut

Onion-1 big cubed
Tomato-1 big cubed
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1 tbsp
Ginger-garlic paste-1 tbsp
Peas-1 cup cooked
Salt to taste

*saute the onion and tomatoes till the raw smell goes away
*grind it once it cools down and keep it aside
*heat oil in a pan and fry the items under to temper
*then add the ground paste along with ginger garlic paste and the masala powders and some water and allow to boil
*then add the cooked peas and simmer for some time adjust salt and serve hot with chapathi

September 6, 2012

Tiffin sambar

Onion-1 chopped
Tomato-1 chopped
Moong dal-1/2 cup
Turmeric powder- a pinch
Salt to taste
Hing- a pinch
Green chillies-2

To roast and grind:
Channa dal-1.5 tbsp
Coriander seeds- 1.5 tbsp
Dry red chillies-4 or 5
Fenugreek seeds-1/4 tbsp

To temper:
Mustard seeds,curry leaves,cumin seeds

*roast the ingredients under to roast and powder it once it cools down
*pressure cook the moong dal along with turmeric powder and mash it well .keep it aside
*heat oil in a pan and add the items under to temper.then sauté the onions till it becomes transparent
*then add the tomatoes and fry till it becomes mushy.
*then add the mashed moong dal and the powder along with water.allow to boil and garnish with coriander leaves.

September 5, 2012

Potato-chickpeas kuruma

This is my 50th post and dedicating this to my sweet bhujimma Ajitha who has tasted my initial experiments of my cooking.missing you very much and this recipe specially for you.
Chickpeas-1 cup boiled
Potato-1 big or 2 small boiled
Onion-1 large sliced lengthwise
Tomato-1/2 sliced lengthwise
Coconut milk-1/2 cup thick
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1/2 tbsp
Ginger paste-1/2 tbsp
Garlic-3 or 4 flakes crushed
Salt to taste

To temper:
Bay leaf,cinnamon stick,elachi,cloves,sombu

1.peel the skin of potato and cube it.keep it aside
2.heat oil in a pan and add the items under to temper
3.saute onion till it becomes transparent.then add the ginger paste.
4.add in the crushed garlic and fry till the raw smell goes off.
5.then add the tomato and fry till it becomes mushy.
6.add all the masala powders,salt and allow to cook till oil oozes out on top.
7.add in the potatoes and the chick along with the coconut milk and water and stir it well.
8. Allow to boil.then simmer it and cook till it reaches the required consistency.serve hot with .
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