Lemon pickle

South Indian Lemon Pickle

Ingredients

10 Lemons 

2 lemon's juice 

Rock salt 10tbsp 

4 tbsp red chilli powder 

1 tbsp mustard 

1 tbsp fenugreek seeds 

1 tbsp asafoetida powder 

10 tbsp gingelly oil 

Method

Cut lemons into 6 pieces and discard the seeds.

In a glass bottle add 1 chopped lemon and 1 tbsp of salt.

Follow this process of 1 lemon and salt layer for remaining lemons.

At last add 2 lemon's juice on top and seal tightly.

Let  the bottle in sun for atleat 10 to 15 days.

In hot pan fry fenugreek seeds and asafoetida.

Once the mixture is cooled powder it.

Heat oil in pan add mustard seeds and allow to pop. 

Next add marinated lemon and chilli powder.

Heat lemons for  5 minutes,add the powder and switch off the flame.

Mix and  allow to cool completely in the same pan.

Store in a sterilized glass jar.

Read More

Goat Gravy-muton varuval

 

Ingredients

2 cups of shallots or 4 big onions 

10 curry leaves

2 inch cinnamon stick

2 cardamon seeds

3 cloves

3 garlic cloves

2 inch ginger

1 tsp turmeric powder

2 tbsp chilly powder

3 tbsp coriander powder

2 tbsp cooking oil

salt to taste

1/2 cup coconut milk(optional) 

1 kg goat 

Method

Heat 1 tbsp oil in a pan.

Add onion, cinnamon, cardamon, curry leaves, ginger and garlic.

Cook on low flame until onion becomes transparent.

Now add turmeric, coriander, and chilly powder.

Put off the flame and allow the mixture to cool completely.

Once the mixture is cooled grind it into fine paste by adding some water.

In separate pan or Presser cooker add 1tbsp oil and goat.

Add some turmeric powder and fry further 5 minutes.

Add the onion paste and salt.

Mix thoroughly and allow the goat to cook. 

Once the goat is cooked add coconut milk and cook for further 5 minutes.

Garnish with coriander leaves and curry leaves.

Read More

Vegetable fish curry

 

Ingredients

1 kg Salmon boneless( or Basa fillets)

1 large potato

2 medium size carrots

5 string beans

1 medium size sweet potato

 1 cup peas

1 medium size eggplant

3 tbsp grated ginger(remove skin)

1 tbsp cooking oil

1 tsp red chilly powder

2 tbsp coriander powder

2 cups of coconut milk

salt to taste

 

Peel potato skin and dice the vegetables.

Method

Heat oil and add all vegetables.

Open cook for couple of minutes.

Next add ginger, chilly powder and coriander powder.

Fry for 2 minutes and add 1/2 cup water.

Close the pan and allow the vegetables to cook completely.

Then add coconut milk and fish.

Close the pan and cook further until the fish is tender.

Serve hot with cooked  basmathi rice

Read More

Brown Rice-Fried rice

Ingredients

1 cup brown rice

2 cups of water

1 tbsp of olive oil

1/4 cup peas

1/4 cup corn

1/4 cup red capsicum

1 tbsp soy sauce

2 tsp ginger garlic paste

1 tsp red cilly powder

salt to taste.

Method

1. Soak rice in enough water for 30 minutes.
2. Wash rice and cook with 2 cups of water.
3. Once cooked strain the excess water and keep it aside.
4. Heat oil in pan and half cook the  vegetables on low heat.
5. Add Ginger garlic paste fry until the raw smell goes.
6. Next add chilly powder and soy  sauce.
7. Once the soy sauce is heated toss in the rice stir for a minute and switch off the heat.

Read More

Vegetable Sothi

Ingredients

2 tbsp coconut oil

6 tbsp roughly chopped ginger

4 green chilli

1 1/2  cups coconut milk

2 cups of mixed vegetables

1 tbsp curry leaves

salt to taste

Preparation

Fry 4 tbsp of ginger and green chilli in 1/2 tsp coconut oil for 5 minutes.

remove from pan and grind into paste.

chop vegetables into big pieces.

Vegetables used-Brinjal, asparagus, potato, carrot, sweet potato, red capsicum, beans, peas

Method

In pan heat 2 tbsp of coconut oil.

Add mustard and allow to pop.

Add 2 tbsp of ginger and curry leaves.

Next add the vegetables, fry for 5 minutes and add 1/2 cup of coconut milk with some water and the ginger green chili paste.

Open cook the vegetables for 10 minutes on low flame.

Next add salt and the remaining coconut milk.

Cook further until the vegetables are soft.

 

Read More

Dindukal Chicken Biriyani

Ingredients

250 gm chicken

1 cup basmathi rice

1 big red onion(or 10 shallots)

1 small tomato

3 green chilli

1 tbsp ginger garlic paste

2 tbsp coriander leaves(finely chopped)

2 tbsp mint leaves(finely chopped)

1/2 cup curd

1 tsp pepper corns

1 tsp fennal seeds

2 inch cinnamon stick

2 cardamon

2 clove

2 tsp coriander seeds

3 red chilli

1 lemon juice

1 bay leaf

10 cashew nuts

10 curry leaves

1 tbsp ghee

1 tbsp cooking oil

salt to taste

Preparation

Grind onion into fine paste.

Grind red chilli, pepper, fennel seeds, coriander seeds, cardamon, clove and  cinnamon in fine powder.

Method

Heat oil and ghee in a heavy bottom pan.

Add green chilli, coriander leaves and mint leaves.

Close the pan and allow them to brown a bit.

Add tomato, once soften add the onion paste.

Allow onion to brown and add ginger garlic paste.

Once ginger garlic raw smell goes add the  powder and chicken.

Fry for further 5 minutes and add curd.

Add some salt close the pan and cook the chicken.

Once the chicken is cooked add rice, lemon juice and water.

If required add some more salt.

Don"t close the pan when all water is absorbed by the rice lay aluminium foil over the rice.

Close the pan.

Take the pan out of flame.

Keep a skillet(dosa thawa or any flat pan) on stove top.

Simmer the flame and now keep the closed pan over the skillet.

Allow it to stand for 30 minutes.

Once cooked immediately transfer the rice to any other cold wide mouth vessel.

Read More

Lemon rasam

Ingredients

4 tbsp toor dal

1 tsp turmeric powder

2 tsp cumin seeds

2 green chilli

1 tsp ground pepper

1 tsp sambar powder

2 garlic cloves

2 cup water

juice of 3 lemon

salt to taste

1 tsp coriander leaves to garnish

For Seasoning

1 tsp ghee

1 tsp mustard

2 red chilli

10 curry leaves

Method

Presser cook toor dal with turmeric powder, cumin seeds, garlic cloves, sambar powder and green chilli with 2 cups of water.

Once cooked mash it nicely with potato masher.

Next add sambar powder and salt .

If required add some more water at this stage.

Allow to boil for 5 minutes

Put off the flame ad add the lemon juice.

 Heat ghee in a small pan.

Add mustard seeds, red chilli and curry leaves.

Once the mustard seeds are totally popped close the flame and pour it over the Rasam.

Add coriander leaves to garnish.

Read More

Parupu Podi

Pottukadalai Parupu Podi

Ingredients

1 cup roasted gram dal

12 dry red chilli

20 curry leaves

1 whole garlic pods

1 tbsp dry coconut

2 tsp ghee(clarified butter)

Salt to taste

Preparation

For dry coconut(use koparai thengai or dehydrated shredded ccoconut)-

If you don’t have dehydrated shredded coconut at home dry roast shredded  fresh coconut in pan and allow to cool before adding into the recipe.

Peel and roughly chop the garlic cloves

Method

Heat ghee in a pan.

Fry dry red  chilli, roasted gram dal and curry leaves for 10 minutes on low flame .

Remove pan from stove and allow the mixture to cool completely.

Add salt and coarsely grind the mixture.

Next add garlic and coconut to the mixture.

Again grind the mixture to fine powder.

You can store this powder for a month  in an airtight container.

 This powder is served with hot rice and  ghee.  

Read More

Tamil Nadu Chicken Biriyani

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.

Read More

Made for each other

Rice and Mung Dal Kangi  with Onion Chutney.

Rice kangi is a famous south Indian breakfast dish. When people are sick they prefer to have this without milk because of the easy digestion and gives some strength to our body. But in my  family this is our routine Sunday breakfast dish. We all love this with this onion chutney as a side dish.

For onion chutney

1 red onion

2 red dried chilli

1 tsp cumin seeds

1 garlic clove

1 tsp coriander seeds

½ bunch coriander leaves

Small amount of tamarind (as shown in the photo)

salt.

Grind everything together.

For Rice kangi

1 cup Rice

¼cup  Mung Dal(yellow dal)

1 tsp pepper corns

1 tsp cumin seeds

¼ tsp fenugreek seeds

Salt to taste

2 ½ cups of water

1 cup milk (at room temperature)

Method

On low heat Fry the rice and mung Dal in the pressure cooker for 5 minutes.

Remove from the heat and wash properly.

Now add all the ingredient for kangi except the milk.

Allow the rice to over cook.

Remove from the heat, add the milk and cook further 5 minutes.

Read More

Tempting Rice roll and vegetables

My kid hates rice dishes in his lunch box. On the other hand he loves to eat sandwiches and wraps.

This recipe is more like a hand food so we both are happy about this rice roll.

Tempting Rice roll with veggies 

For Rice roll mix

1 cup  Rice

 2  medium  Potatoes

1 cup Spinach

2 tbsp Peas

½ tsp Garam masala powder

½ tsp Cumin seeds

2 tbsp Shredded carrots

1 tsp Lemon juice

1 tsp Plain flour

Salt to taste

Remaining ingredient

 ½ cup plain flour

1 cup Soya granules

Oil for frying

Preparation 

 Boil the rice and potatoes separately.
Add the Spinach to the boiling water, allow to cook only for 2 minutes.

Strain the water from Spinach and chop it finely.

 In a separate bowl mix  ½ cup plain flour with some water(batter consistency).

Method

Mash rice and potatoes nicely together.

 Add the spinach, peas, carrots , garam masala powder, lemon juice, cumin seeds,1 tsp plain flour and salt to the rice.

Roll the rice mix into sausage shape.

Dip it into the plain flour batter.

Then roll it into soya granules.

Heat some oil in a pan and shallow fry it until golden brown.

Note 

You can add some more vegetables and minced meat as you wish.

In this I have used soy granules, instead of this you can use bread crumbs.

Read More

Sugar Candy Rice -Kalkandu sadam

1 cup Basmati Rice

1 cup candy(any size)

3 cups milk

1 cup water

2tbsp ghee

1 tsp cardamom powder

Cashews and Raisins to garnish

Gently cook the rice with water and 2 cups of milk.

Once the rice is cooked mix the candies or allow to dissolve ,once dissolved add the remaining one cup milk.

Fry cashews and raisins in ghee and mix this with rice.

It looks watery but once cold the rice will be perfect to serve.

Read More

Aval (Rice Flakes )Upma

Rice flakes(thick) upma

1 cup poha(thick)

2 onions finely chopped

2 green chillies

Some curry leaves

1 tsp Mustard

1 tsp Cumin seeds

½ tsp turmeric powder

2 tbsp raw groundnuts

1 big potato

1 to 2 tsp lemon juice as required

1 tsp sugar

Salt to taste

1 tbsp oil

Chopped Coriander leaves to garnish

Before starting:
Boil, peel and mash the potato.

Wash and drain the poha nicely using strainer and allow to sit for 10 minutes.

 Preparation:

 Heat oil in a heavy bottom pan, add the mustard and allow to splutter.

Now add the onion, curry leaves, green chillie and a bit of salt to sweat the onion.

 In five minutes add the groundnut ,simmer and stand for 10minutes.

 Then add the mashed potatoes ,poha and turmeric powder and salt.

 Fry a minute and sprinkle some water, simmer ,close the lid and stand for 10 minutes .

 Switch off the flame, add the lemon juice and sugar.

Mix and garnish with coriander leaves.

Read More

Sweet Pongal

Sakkarai Pongal

Ingredients

1 cup Raw rice(jeera or basmathi rice)

½ cup Mung Dal

3 cups of water

1 cup Milk

1 cup Jaggery

4 tbsp Ghee

1 tbsp Raisins

10 Cashew nuts

1 tsp Cardamom powder

Pinch of salt

Preparation

Shred the Jaggery

Mix  the shredded Jaggery with ½ cup of water.

Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.

In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.

Method

Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).

Wash Rice and Dal together and cook with 2 ½ cups of water.

Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.

If you feel the Rice is dry add some more milk and cook the rice.

Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.

Once the Pongal comes together add the remaining 3 tbsp of ghee.

Now mix in the Raisin, Cashwenut and Cardamon Powder.

Read More