Wednesday, August 28, 2013

Ingi pachadi

1 cup curd
4 inch Ginger
2 Garlic clove
1 green chilli
4 tbsp shredded coconut
½ tsp sugar
1 tsp oil
5 curry leaves
1 tsp mustard
¼ tsp asafoetida powder
Salt to taste

Method

4 inch Ginger
2 Garlic clove
1 green chilli
4 tbsp shredded coconut
½ tsp sugar
5 curry leaves

Grind all the ingredients together adding some water.
Mix this mixture in curd and add salt.

 For Seasoning

Heat some oil in a pan.
Add asafoetida powder and mustard seeds.
 Close flame once mustard seeds are popped.

Pour it over the curd and serve.

Sunday, August 18, 2013

Verkadalai Chutney


For Chutney
1 cup raw peanut
½ cup shredded coconut
2dry red cilli
Salt to taste
2  2inch thin tamarind

Heat pan and Fry groundnut for 10 minutes.
Allow it to cool.
Rub the skin and remove the skin completely.
Grind everything together adding little water.
For seasoning
1 tsp oil
½ tsp mustard seeds
5curry leaves
1 dry red chilli

Heat oil in pan.
Allow mustard to pop, add curry leaves and red chilli.

Pour it over the chutney before serving.

Friday, August 2, 2013



Ingredients
500gms chicken
2 cups of jeera rice(or basmathi)
3 cups of water
2 tbsp ghee
2 tbsp cooking oil
3  2inch cinnamon stick
2 Cloves
3 cardamom pod
2 tbsp coriander seed
2 to 3 dry red chillies
 2 medium sized onion
2 tomatoes
 2 bay leaves
1 tbsp aniseed
5 green chillies
10 curry leaves
1 inch kalpasi(Black stone flower)optional
2 tbsp ginger garlic paste
1 bunch mint leaves
juice of 1/2 lemon
3 tbsp curd
Salt to taste
1 tsp turmeric powder

 Preparation
It is better to prep everything before starting to cook.
2 tbsp of ghee
2 tbsp cooking oil
mix together
2 cups of jeera rice-just wash and keep it aside


chop onion and tomatoes into thin slices

2 medium sized onion 
2 tomatoes
2 inch cinnamon stick
1 cardamom pod
1 Clove
10 curry leaves
2 bay  leaves
1 tbsp aniseed
5 green chillies
1 bunch mint leaves
2tbsp ginger garlic paste
½ lemon
3 tbsp curd

Salt to taste




 Biriyani Powder
1-2inch cinnamon stick
1 clove
2 cardamom pod
2 tbsp coriander seed
2 to 3 dry red chillies

grind all the above ingredients for biriyani powder



Method
 Heat cooking pan add oil and ghee.
First fry cinnamon stick ,bay leaves, kalpasi, green chillies,cardamom and aniseed.
Next add  onion and curry leaves, fry until it turns transparent.
Add tomato and fry for further 5 to 10 minutes.


Add the biriyani powder and ginger garlic paste.
Fry until oil separates.

                                     Next fry chicken and turmeric powder for 5 minutes.
Add curd and fry further 10 minutes



Add rice and water and salt.


While water start to boil add mint leaves and lemon juice..
Cover and cook for 15 minutes on low flame


Note: this is the same recipe used for mutton and lamb biriyani.




About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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