Plain Biryani

What is a festive food? Its Biryani! For a long time I wanted to do some justice to my blog and this is it!
Actually biryani is a long process.I have already posted an oven baked biryani.It takes nearly 3 hrs. But this one is easy and simple. Just boil a few eggs,roast it on a pan and add it to the plain biryani. A potato fry with raita will also do good.Actually My daughter likes it colorful, so I added 2 tsps of kashmiri chilli powder.

Give it a try during the weekend!

Plain Biryani

Ingredients

Basmati rice- 2 cups
onion - 2 medium sliced
tomato- 1 sliced
cloves- 2
cinnamon stick- 1"
bay leaves-2
green chillies- slit 2
curd 1/4 cup
lemon juice- 1tbsp
ginger garlic - 1 tbsp
red chilli powder- 1 tsp
Biryani masala - 2 tsp
coriander powder- 1 tbsp
 mint leaves-  a handful
coriander leaves- a handful
oil- 3 tbsp
salt to taste

Method:

Wash and soak Basmati rice for 20 min.
Heat oil in heavy bottomed vessel.When hot add bay leaves, cloves and cinnamon stick.
Now add onions, saute for few minutes.
Add ginger garlic paste and saute well.
Now add tomatoes and saute until soft.
Now add all the masalas and saute for 2-3 min.
Add curd and check for salt.
Add mint leaves,coriander leaves and lemon juice.
Now add 4 cups of water along with rice.
Let it boil.Now simmer the heat ,cover and cook for 15 min.
Put off the stove and leave it undisturbed for 1 hr.
Garnish it with fried cashews and raisins.
Fluff it with a fork not with laddle.

Enjoy your Sunday Lunch!

Pappas (tiger prawns in coconut milk)

This is also one of the attractions during Onam festive season.

prawns-1lb
oil- 4tbsp
mustard seeds- 14/tsp
fenugreek seeds- 6
onion- 1 large finely chopped

ginger-1 tsp grated
garlic - 5 cloves chopped
green chillies- 3 chopped
salt- 1tsp
coconut milk- 1/2 cup
curry leaves- 10
tamarind/lime juice-1 1/2 tbsp

To grind:
coriander seeds- 1tbsp
red chillies-6
peppercorns-1/2tsp

Method:
Grind coriander, red chillies and peppercorns into a fine paste .
Cook prawns until done in some water.(6 minutes).

Heat oil in a pan add mustard seeds.
Now add fenugreek seeds,onion, ginger, garlic and green chillies.
Fry until onions are light brown.(10/minutes).

Add ground paste and saute for 1-2 minutes. Add prawns and salt.
Now add coconut milk, curry leaves and cook on medium heat for 6 minutes.
Stir in tamarind juice and and boil for a minute.
Remove from heat and serve with plain rice.

Mysorpak

Hmm! Who doesn't like Mysorpak? The most wanted sweet by all! I have tried it 4-5 times .Every time I try  it is either hard or crunchy. But this time it turned out as soft as Krishna Sweets Mysorpak. Actually it used to be a big deal in those days.We had experienced people come over to our home and make sweets and savories for Diwali! You need two people to make this sweet.But these days it easy.The amount of time, the besan is roasted also gives the right color. If you roast it for more time, it might turn a dark brown color.Even the sugar syrup must be right, otherwise it will turn into hard candy. To make sure that it is the perfect consistency, follow the String method. Confused? The String Method is whenever you touch the sugar syrup between your thumb and index finger, it should form a single string.

Mysorpak

Ingredients

Besan-1 cup
sugar-1 cup
ghee-1 cup
water 1/4 cup

Method:
Sieve the flour.
In a non stick pan roast the besan with 1 tsp ghee for 3 min until raw smell goes.
In a bowl add the besan and 3/4 cup of ghee and mix well until no lumps are there.
Keep it aside for 15-20 min.Now take a large plate with rim and grease it with ghee
In a big non stick pan add water and sugar. Boil on medium heat until you get one string consistency.
Now add the liquid besan into the pan. And stir continuously by adding  the remaining ghee,1 tsp at a time.
Stir until the mixture does not stick to the pan. For me it took about 5-6 minutes.
Now pour this hot mixture into the greased plate. Allow it cool and cut it into desired shape.

Pepper Rasam

This is a soup good for cold, cough and sore throat remedies. Its very easy to make . It takes hardly 10 min to make.And a comforting soup during rainy days or winter time. I learnt this from my mom. But I have made a little change in that.

Pepper Rasam

Ingredients

To Grind
Pepper corns- 1tsp
Toor dhal- 1tbsp or horse gram - 1tbsp (optional)( its called kollu paruppu in Tamil)

Garlic- 6-8 cloves( with skin)

Jeera - 1tsp
red chili- 1
tamarind - a small ball size
Water- 2 1/2  cups

To Temper
Ghee- 1 tbsp
mustard seeds -1/4 tsp
curry leaves
asafoetida- a pinch
turmeric pwd- 1/4 tsp

Method:

Soak tamarind and extract pulp. Add water and set aside.
Roast toor dhal, red chili,pepper garlic,jeera ,along with  it add garlic and crush coarsely.
Heat ghee in a kadai, when hot add mustard seeds, curry leaves, hing, and the pepper garlic mixture.
Saute for 30 secs. Add tamarind extract with water, turmeric pwd and salt.
Let it boil for 5 min (don't over boil it, it might turn bitter) .
Serve hot with rice or have it as a soup with papad.

Mango Kulfi

Finally it came out well!. I have tried so many times but failed in making a perfect Kulfi.
Our family enjoyed it a lot at my sister's house .It is so simple.Try it out! you can add a cup of mango pulp to make  mango kulfi or  keep it simple without the pulp.

Kulfi

sweet condensed milk- 14 oz
evaporated milk- 12 oz
heavy cream- 16 oz
cool whip - 16 oz
mango pulp- 1cup(optional)

In a large bowl add all the ingredients and whipped for a minute.
Then pour the mixture into ice pops molds or into the small dixie plastic cups.
Cover the opened with aluminium foil.
Now insert a craft wooden Popsicle stick into each of the cups.
Freeze them for 6 hrs or over night.
You can even add chopped nuts into mixture.
Enjoy the summer!

Murukku

Who does n't love these!  I owe this one to my friend Radhika.
 I was always skeptic about trying it.You should have real strength in your hands. I made this one  for the first time in my life and it was a hit in my family. so simple! Try it !
There is no grinding involved and yet it comes out awesome.The secret is the amount of butter ,if it  becomes more then your murukku turns out soggy.I tried three types with the same batter and it turn out well ,actually the proportions are different.

Ingredients:

Rice flour  - 7 cups
Urad dhal flour- 1 cup
salt - 1 tsp
Red chilli powder- 2-3tbsp(to ur spice level)
butter 1/4 cup (room temp)
Hing - 1/2 tsp
Til- 2tsp(optional)
jeera 1 tbsp
oil- for deep frying

Method:

In a bowl mix rice flour, urad dhal flour, salt, hung, red chili pwd, jeera ,til, butter.Now add water little by little and knead into a soft smooth dough.Heat oil in a heavy bottom vessel.In  a murukku press (string hopper) use the plate of your choice at the bottom and rub it  with  some oil so that it does not stick.
Fill it with the murukku dough. Close it and when the oil is hot press it circular motion.
Make only 3 or 4 in batch  When it turns golden brown,flip it .
When it turns brown Remove and drain them on a paper towel.Repeat  the batches.
When cool store them in a air tight container .It remains  crunchy for atleast 10 days .

Kale and Potato Poriyal

This green takes  along time to cook but worth afterwards. Just to enhance the dish I mixed some potatoes   and toor dhal.You can make this poriyal /thoran  only with kale also.



Ingredients:

Kale Potato Poriyal

Kale- 1 bunch.
onions- 1/2 chopped
garlic- 3 chopped
red chili flakes- 1/2 tsp(optional)
green chilies chopped- 2
mustard seeds- 1/4 tsp
jeera - 1/4 tsp
potato- 1 chopped (optional)
toor dhal - 2 tbsp cooked(optional)
salt- to taste
grated coconut- 3tbsp
oil-  1tbsp



Method:

Wash and clean kale.Remove the middle stem. chop it finely.
Chop potato into cubes and boil in water along with salt for 5 minutes.
Just cooked but not mushy. Drain the water off and keep it aside.
Set  aside 2 tbsp of toor dal which you have already cooked for making sambhar or something.
Heat  oil in a pan. When hot add mustard seeds,jeera .When they pop add garlic and green chiliies.
Add onions and saute for 1 minute.Now add kale,salt and cook until the kale is 95 % done.
Now add potato and toor dal and saute it for 1 minute. Throw in coconut and stir fry again.
Remove from fire and serve hot with sambhar or rasam rice

Easy Chicken Quesadillas

I found this recipe on the back side of a cheese bag.I never knew this recipe would be so simple and would cut down one trip to the Mexican Restaurant.I used spicy southwest HEB tortillas.


Ingredients:

store bought tortillas- 3
onion- 1 chopped
red, green or yellow bell peppers- 1/2 cup
chicken breast- 1/2 cup cooked shredded
 cheddar cheese -1 cup
red chili flakes- to taste
salt and pepper - to taste.
Fajita seasoning- 1 tsp
oil- 2tbsp

Method:

Heat oil in a saucepan. add onions, bell peppers ans saute for 1-2 minutes. add chicken and fajita seasoning.cook for about 5 minutes.Heat a nonstick griddle. Sprinkle some oil,toss a tortilla and layer half the tortilla with the chicken mixture and spread some cheese generously.Fold the tortillas in half and flip it.Let it brown on the other side for 1-2 minutes until the cheese has melted. Remove it and cut into triangles. Serve  hot with some salsa.

Chicken Quesadillas

Coleslaw-My style

Perfect for a summer snack .I love coleslaw but it has mayo in it so I shifted for yogurt cheese.

Coleslaw

yogurt cheese or cream cheese- 1 cup
shredded cabbage - 1 cup
lemon juice- 1tbsp
mild chili pwd/paprika- 1/4 tsp
pepper pwd- 1/4 tsp
salt - to taste
bell peppers- mixed 1 cup finely chopped
shredded carrots- 1/4 cup
coriander leaves- 1/3 cup finely chopped

 Method:
Combine all yogurt cheese,lemon juice,salt, paprika and pepper ingredients in a bowl.
Then add cabbage, carrot,bell peppers and coriander leaves and mix well.
Cover and refrigerate it overnight.
It can be stored for 5-6 days.

Pongal (rice lentil porridge)

I think there is no one in Tamilnadu who does not love Pongal. It is favorite dish of mine. You can eat it either as breakfast or dinner.Seasoning it with peppercorns and ghee ....with coconut chutney.

Pongal

Ingredients
Raw rice- 1 cup
split yellow moong dhal- 1cup
water - 4cups
ghee- 2tbsp
cashews- 1/4 cup
cumin seeds - 1tsp
black peper -1 tsp
12 curry leaves
 salt - to taste

Method:
Wash rice and lentils.Soak them in 4 cups water for 1/2 hr.
Place rice and lentils in a cooker add salt.Pressure cook it with 5-6 whistles.Put the fire off and leave it aside.
Heat ghee in a pan, add cumin seeds and pepper. let it sizzle for 10 secs.Add curry leaves and cashews  fry till golden brown. Remove from fire
Stir in the oil into the cooker. mix well.
Serve with coconut chutney.

Oats Rava Idli

This recipe was shared with by our "Ammayi" but with little variation.Actually,she is a very cute friend of mine. It is good to use Bombay rava or the fine one available at the Indian stores.

Oats Idli

old fashioned oats - 1 cup
rava- 1cup
Curd- 1 cup
water- 1+1cups
salt- 3/4 tsp
curry leaves
coriander leaves

For Tadka:
oil- 1tsp
mustard seeds- 1/8 tsp
grated ginger- 1/4 tsp
green chillies-2 chopped finely
jeera- 1/4 tsp
sesame seeds- 1/4 tsp
urad dal- 1/4 tsp
channa dal - 1/4tsp

Method:
Powder oats.In a bowl mix oats, rava,salt, curd, ginger and 1 cup water .
Heat oil in a pan add mustard seeds, ginger,chillies,curry leaves urad dal,jeera and channa dal.
Add this tadka and mix well into normal dosa consistency.Leave it aside for 30 minutes.
The rava will absorb all the curd and water.Before making idlis just add little water and mix well.
Check for salt.Spoon the batter into the idli pans and steam for 10 minutes.
Serve hot with coconut chutney or any chutney of your choice.

Prawns Roast

This is a little modified version from the Naadan Chicken Roast.

Shrimp- 20 medium
onions- 1/2 chopped
spring onions- 2tbsp (optional)
garlic- 2 chopped finely
curry leaves - 7
pepper pwd- 1/2 tsp
ginger garlic paste- 1tbsp
coriander leaves- to garnish
Corn flour- 2tbsp
Salt- to taste
red chilli pwd- 3/4 tsp
oil- 2 tsp

Prawns Roast

Method:

Wash and clean the shrimp.
In a bowl mix corn flour,red chilli pwd, ginger garlic paste and salt.
Add shrimp into this bowl and keep it for 15 minutes.
Take flat pan and add 1tsp oil  and arrange the shrimps to shallow fry them.
It would take about 2-3 minutes on each side.
Transfer them onto a paper towel.
Shallow fry these shrimps in batches on low fire .( on knob 3)
Into the same pan add curry leaves, chopped garlic and onions.
Saute them for few minutes ,add pepper pwd and some salt.
Add the shrimp and saute for 3 minutes.
Now add the spring onions and coriander leaves and saute for another 1-2 minutes.
Serve hot with fried rice or pulao or rasam.

Honey Roasted Almonds

I came across  this recipe on a site called cooks.com. It is a wonderful snack to nibble on play dates.
I tried it and it was a hit among my friends!

Honey Roasted Almonds

almonds- 1cup
honey- 1tbsp
olive oil- 1tsp
water- 1tbsp
sugar- 3tbsp
cinnamon - a pinch
salt - a pinch

Method:


Arrange the almonds on a baking sheet and bake it for 8-10 minutes at 350 F.
Remove it and cool.In a bowl mix sugar,cinnamon and salt.
In another pan add honey,water and oil .Allow it to bubble on medium heat.Now add the almonds.
Stir it until all the liquid is being absorbed by the almonds.
transfer all of these into the sugar mixture bowl.
give a good toss.Transfer them on a wax paper to cool.
Enjoy the crispy and awesome almonds as a snack.

Adai (multi grain dosa)

Adai is a very healthy dosa.It contains so many lentils which have a lot of protein. It needs no fermentation .
It is made in different combinations but it is good to use whatever lentils you have at home. And instead of channa dal (kadalai paripu)  you can use white/black channa. We have to soak all the dals and rice for 2-3 hrs and then grind it into a paste,not so fine .We can make dosa immediately.

Adai 

 Rice 1/2 cup
Urad Dal 1/2 cup
Toor Dal 1/4 cup
White channa 1/4 cup
Green chilles -4
Hing- 1/8 tsp
curry leaves- 1 sprig
shallots- 5
salt- to taste

Method: 
Wash all the ingredients and soak them for 3hrs.
Add green chillies,curry leaves,shallots,hing and salt.
Grind them into a paste.Check for salt.
Heat a tawa.Pour a laddle of the batter to make a dosa.
Flip it after 2 minutes. It should be golden brown color.
Throw a dash of butter on top and serve hot with coconut chutney.

Simple Brinjal Fry

Most of the people don't like brinjals.I hope this will help.Select tender brinjals for this.So yummy for lunch box along with curd rice.Stir carefully so that it does not break .Do not add water it becomes squishy.

Brinjal Fry

Brinjals- 5 cut lengthwise.

onion- 1 medium sliced

tomato- 1/2 sliced

ginger- 1/2 "

garlic- 2 minced

sambhar pwd- 1tbsp

salt- 1/2 tsp

curry leaves

mustard seeds- 1/2 tsp

jeera- 1/4 tsp

oil- 1tsp

pepper pwd- 1/2 tsp

Method:

Heat oil in a pan . When hot add mustard seeds,jeera, curry leaves,garlic and ginger.

Saute for 30 secs.Now add onions and saute well for 2minutes.

Add tomatoes and brinjals . Sprinkle sambhar pwd and salt .Give it a stir.

Cover and cook on low heat without adding water.

Stir occasionally. Sprinkle pepper pwd and saute for a 1min.

Serve hot with rasam or curd rice.

Chicken Kurma

This is an awesome curry that goes with chapatis and pulao or dosa. It does not require much preparation also. It has less spices and  is very mild. Children will surely love it.

Chicken Kurma

Chicken- 1 lb or 5 drumsticks.

onion - 1 sliced 

tomato- 1 chopped

green chillies-2 slit(optional)

curd- 3 tbsp

grated coconut- 1/2 cup

cashew-5 

cardamom-1

cloves-2

cinnamon- 1/2"

ginger  garlic- 1tbsp

turmeric-1/2 tsp

red chilli pwd- 1/2 tsp

oil- 2tsp

Method:

Soak cashew in little water for 10 minutes.

Grind coconut and cashew into a fine paste.

Heat oil in a pan.When hot add cloves,cardamom and cinnamon.

Add onions.Saute for few minutes.Now add ginger garlic paste.

Add tomatoes and all the masala powders.Let it cook for few minutes.

Now add chicken and curd.Add 1/2 cup water.Let it boil.

Simmer to medium heat and cook for 25 minutes.

Now add cashew coconut mixture and cook for another 15 minutes on low fire.

Garnish with coriander leaves and serve hot.

Ghee rice (Nei Choru)

So yummy and relished by all in the family right from children to elders. It has to be eaten with egg curry or mutton curry.When we were in Bangalore, there was a muslim hotel  on CMH Road where we used to get this ghee rice on weekends.My daughter was 1 1/2 yrs old but she used to enjoy this rice.This is generally made with jeera sambha rice.This rice is very flavorful and has a wonderful aroma.But I used basmati.

Ghee Rice

Basmati - 1cup
water - 1 1/2 cup
onions- 1 small sliced
ginger garlic paste- 1tbsp
green chillies- 1 chopped
ghee- 4 tbsp
oil- 2 tbsp
cardamom- 2
cinnamon -1 "
cloves- 2
salt
raisins- 2tsp
cashews- 2tsp

Method:
Wash and soak rice for 30 minutes.Add 1tbsp ghee in a pan and roast the cashews and raisins.
Keep it aside.
Heat oil and 2tbsp ghee in a pressure cooker.When hot add  cardamom,cinnamon and cloves.
Add onions and saute for 2 minutes. Add ginger garlic paste.
Now add water and salt.
Let it boil. Now pour the ghee used for roasting into the boiling water.
Give 1 whistle and simmer for 3 minutes.
Remove from fire.Let it stand for 20-30 minutes.
Transfer the rice into a bowl and throw in the cashews and raisins. mix well.

Banana Bread

Banana Bread

Ripe bananas-1&1/2 cup(3 medium)
raisins- 3 tbsp
walnut - chopped- 3tsp
all purpose flour-2 &1/2 cups
baking powder- 2tsps
salt- 3/4
baking soda- 1/2 tsp
milk- 1/4 cup
vanilla extract- 2tsps
butter- 1 stick(1/2 cup)
sugar- 1cup
eggs-2 large

Method:
Preheat oven to 350F.
Evenly grease 9"x5" metal loaf pan.
In a bowl combine flour,baking pwd, salt and baking soda.
In a another bowl combine bananas,milk and vanilla.
In a large bowl beat butter and sugar light and fluffy.
Beat in eggs one at a time,reduce speed to low alternatively add flour mixture and banana mixture.
Occasionally scrap with rubber spatula. Mix raisins and walnut also.Beat just until blended.
Pour batter into the pan.Bake until toothpick inserted in center comes out clean ie.. about 1 hr an 10 minutes.
Remove and cool.

Note:
use the most ripened bananas for best flavor.

Aloo Tikki

This was a big hit during my daughters birthday party! I served it as an appetizer.Elders and children were in Queue! I served this mint chutney and sweet tamarind chutney.A wonderful combination with the tikkis.

It is good for snack box or even to be made as burgers.You can make the tikkis before hand and leave them in the fridge.Cook them just before guests arrive.This way it remains stiff.

Aloo Tikki

Potatoes- 3

frozen green peas- 1/4 cup

ginger- 1/2 grated

red chilli pwd- 1/2 tsp

garam masala pwd- 1 tsp

coriander leaves- 1/4 bunch chopped

bread crumbs- 1 cup

oil for shallow frying- 1/4 cup

Method:

Boil potatoes with salt and mash them in a bowl.

Add green peas, ginger, coriander leaves and all the powders.

Mix well. Make into small balls. Flatten the balls.

Roll them into the bread crumbs.Keep it refrigerated for 1 hr or so

Drizzle some oil in a flat pan. Shallow fry the tikkis.

Serve them hot with the chutneys.

aloo,potato, fry, tikki,

Pal Semiya Payasam

Who does not love payasam? As a kid I used to drink and eat payasam as lunch during festive days .I used to wait for occasions when it was made.It is a must in all south Indian Families during festivals or birthdays days.Few years ago I learnt a secret ingredient to this recipe which enhances the payasam to a great level.

Semiya Payasam

Vermicelli/semiya- 1cup
sugar- 1/2 cup or 3/4 cup
milk-5 cups
water- 1cup
raisins and cashews- few
ghee- 2tsp
cardamom- pwd- 2 pinches
unsweetened condensed /evaporated milk- 1/2 cup(optional)

Method:
Boil milk in a pan.
Heat ghee in a big kadai .Add cashews and fry them golden brown.Drain them onto a paper towel.
Now add raisins into the same kadai.Fry until they swell.Drain them into the same paper towel.
Now add the vermicelli into the same kadai and roast them for few minutes.Add water.
Let it boil.Now simmer the heat and let it cook for 10-12 minutes.
Add sugar and stir well. Cook for another few minutes.
Add boiled milk and cook for few minutes.
Stir in between.Check for sugar.
Add the condensed milk and stir it for 3 minutes.
Remove from fire.Sprinkle cardamom powder
Throw in the fried cashews, raisins. Mix well.
Serve hot or cold.