2014 | South Indian Cooking Recipes
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Wednesday, December 24, 2014

King Fish or Seer Fish Fry | Vanjaram Meen Varuval

King Fish or Seer Fish is called as Vanjaram Meen in Tamil and Telugu. Vanjaram Meen Varuval is a spicy and tasty recipe blend with Coriander leaves and curry leaves will give delicious taste to this recipe, these two are the extra ingredients I used for this Fish Fry. Let us see how to make Vanjaram Fish Fry.




King Fish or Seer Fish Fry - Vanjaram Meen Varuval


King Fish fry | Vanjaram Meen Varuval - Ingredients

Preparation Time : 45 mins | Cooking Time : 15 mins |
Total Time :60 min | Yield : 3 Servings |

Recipe Category: Sea Food | Recipe Cuisine: South Indian | Calories : 180 / serve

King Fish fry - Vanjaram Meen Varuval Ingredients :

For Marinate
Vanjaram Meen - 1/2 Kg.
Red chilli powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Lemon Juice - 1 tbsp.
Salt for taste.

For Grind
Ginger - 1 inch.
Garlic - 4 Pods.
Coriander leaves - 1/4 cup.
Curry leaves - 1 Strand.



How to make King Fish Fry or Vanjaram Meen VaruvalPreparations
  1. Clean and wash the thin sliced fish and keep it aside.
  2. Marinate the fish With red chilly powder, Turmeric powder, Lemon Juice and salt.
  3. Grind the above mentioned ingredients and add the grinded paste with the fish.
  4. Refrigerate the marinated Fish for 30 minutes.
  5. After 30 minutes, In a Fry pan heat enough Oil for fry.
  6. Place the fish pieces in a pan and cook the fish pieces in medium flame on both sides until became golden brown.
  7. Garnish with sliced Onions and Lemon.
  8. Vanjaram Meen Varuval or King Fish fry is ready for Serve.

Cooking Tips :
Optionally you can add 1 tsp. of Sambar powder or Coriander powder.
Serving Tips :
Serve with Rice and Fish curry or Sambar for lunch.



Monday, December 15, 2014

Dry Chicken Masala | Andhra Chicken Varuval | Kodi Vepudu

Dry Chicken Masala or Chicken Varuval is a wonderful South Indian recipe with different variations in different areas. Here I have prepared Andhra style Chicken Varuval(fry) popularly known as Kodi Vepudu in Andhra. four years before first I saw this recipe in one TV show then I tried by myself and it was spicy and excellent in taste, nowadays I make it often because of its delicious taste. It is an excellent side dish for rice or roti.


Chicken Masala - Chicken Varuval - Kodi Vepudu


Dry Chicken Masala | Chicken Varuval - Ingredients

Preparation Time : 30 mins | Cooking Time : 25 mins |
Total Time :55 min | Yield : 3 Servings |

Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 140 / serve

Ingredients
  • 1/2 kg. chicken
  • 2 tbsp. Ginger Garlic paste
  • 1 Onion
  • 1 Small Tomato 
  • 1 strand Curry Leaves
  • 2 tbsp. Coriander Leaves
  • 2 tsp. Chilly Powder
  • 3 tsp. Garam Masala Powder
  • 3 inch Cinnamon Stick
  • 2 Cloves
  • 3 Cardamom
  • 1/4 Cup Oil
  • 1/2 Turmeric Powder
  • Salt
  • 2 tsp. Coriander Powder
Instructions
  1. Wash the chicken well.
  2. Wash and cut the Onion in lengthwise, chop the tomato.
  3. Finely chop the Coriander Leaves and Curry Leaves.
  4. In a mixing pan add all the Ingredients one by one and give a gentle mix, leave the marination for 30 minutes.
  5. Now take marinated Chicken put it into a pan, Switch on the stove and cook it in medium flame, after 10 minutes you will see the water leaving in sides.
  6. No need to add water for this recipe, Every 5 minutes give a stir to the Chicken, cook well.
  7. Chicken will cook quickly because we marinated it. In case the Chicken is stick to bottom, just sprinkle some water, don't add too much of water.

Chicken Varuval - Andhra Kodi Vepudu

Cooking Tips :
While cooking Keep the flame in medium.
Serving Tips :
Serve with any Rice varieties or Roti.



Wednesday, December 10, 2014

Red Cabbage Stir Fry | Cabbage Poriyal | Muttaikose Poriyal

Red Cabbage Stir Fry or Muttaikose Poriyal is a simple and easy to make Recipe, normally I use green cabbage for our Tamil-Nadu style Cabbage Poriyal but this is the first time I tried red cabbage and it really tastes good. Difference between Red cabbage and Green cabbage is almost same but the health benefits in Red cabbage is slightly better than Green cabbage.

Health Benefits of Red Cabbage
Red Cabbage is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. according to me all the Cabbage varieties are healthy because they're rich in fiber and very low in calorie and high in nutrition.
Credits: foodsubs, sfgate


Red Cabbage Stir Fry - Cabbage Poriyal - Muttaikose Poriyal


Red Cabbage Stir Fry | Muttaikose Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |

Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 116 / serve

Ingredients :
Cabbage - 1
Onion - 1
Green Chilies - 2
Grated Coconut - 3 tsp
Bengal gram(Channa dhal,Kadala parupu) - 1/4 cup
Mustard seeds - 1/4 tsp
Splitted urad dhal - 1/4 tsp
Dry Red Chilies - 2
Curry Leaves - 1 strand
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt for taste

How to make Red Cabbage Stir Fry or Muttaikose Poriyal

Preparations
  1. Take one medium size Red Cabbage, clean it and cut into small pieces.
  2. In a vessel add Cabbage, Channa dhal and Turmeric powder boil until Channa dhal cooked.
  3. Drain the water and keep it aside.
  4. In a Pan add Oil and heat it, when the oil became hot add Mustard seeds, spitted urad dhal and curry leaves.
  5. After spluttering add the finely chopped Onion, dry red chilies, chopped green chilies, Fry till the Onion became transparent.
  6. Then add the boiled Cabbage and salt and saute for few seconds.
  7. Add the grated Coconut and close the pan for 2 minutes in low flame.
  8. Red Cabbage Stir Fry is ready to Serve.

Cabbage Fry or Muttaikose Poriyal
Cooking Tips :
Instead of Red cabbage You can use any cabbage varieties for this fry.
Serving Tips :
Serve with Rice and Sambar for lunch.



Saturday, December 6, 2014

Milk Halwa | Doodh ka Halwa | How to make Milk Halwa using Microwave

Milk Halwa or Doodh ka Halwa is a simple and delicious Indian desert, It will take only 10 minutes to prepare it using Microwave. This is my first post for Halwa Recipes, Let us see how to make Milk Halwa using Microwave Oven.

Milk Halwa - Dood ka Halwa


Milk Halwa | Dood ka Halwa using Microwave - Ingredients

Preparation Time : 2 mins | Cooking Time : 8 mins |
Total Time :10 min | Yield : 5 Servings |

Recipe Category: Desert | Recipe Cuisine: Indian | Calories : 160 / serve

Milk Halwa  Doodh ka Halwa Ingredients :
Milk powder - 1/2 cup
Condensed Milk - 1 Tin
Butter - 40 gm
Yogurt - 3 tsp
Cardamom - 2
Ghee(Clarified butter) - 3 tsp
Sliced Pistachios - 2 tsp
Sliced Almonds - 1 tsp
Sliced Cashew nut - 2 tsp

How to make Milk Halwa using MicrowavePreparations
  1. Take the Butter in a Microwave safe bowl, Melt the butter by keep it in microwave for 30 seconds.
  2. With the Melted Butter add Milk powder, Condensed Milk, Cardamom and mix it Well without any lumps.
  3. Place the bowl in the microwave oven for 4 minutes, for every one minute take the bowl out and give a mix to it.
  4. After completing 4 minutes, take the bowl out, add Yogurt and mix well and microwave for 2 more minutes
  5. After 2 minutes, add Ghee and mix it well and microwave for further 2 minutes.
  6. After 2 minutes, take the bowl out and allow to cool.
  7. Garnish with Sliced Almonds, Pistachios and Cashews.
  8. Milk Halwa is ready to Serve.

Milk Halwa using MicrowaveCooking Tips :

Don't forget to take the bowl out and give a mix to it for every one minute.
Serving Tips :
As an option you can garnish with Saffron or Raisins also.



Saturday, November 29, 2014

Egg Omelet Curry | Muttai Omelette Kuzhambu

Egg Omelet is a very common recipe but Omelet in a Curry is sounds different. Egg Omelet curry or Muttai Omelette Kuzhambu is a yummy and simple to make recipe. The combination of South Indian style curry with Egg Omelet gives delicious taste. This curry serves as the main course and combine it with anything i.e. Rice, Roti, Idli, Dosa and Bread. Let us see How to make Egg Omelet curry or Muttai Omelette Kuzhambu.




Egg Omelet Curry - Muttai Omelette Kuzhambu

Egg Omelet curry | Muttai Omelette Kuzhambu - Ingredients

Egg Omelet Curry Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 4 Servings |

Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 223 / serve

Ingredients for Curry :
Onion - 1
Ginger Garlic paste - 1 tbsp
Tomato - 1
Coriander leaves
Garam masala - 2 tsp
Red chilli powder - 2 tsp
Tsp Turmeric powder - 1/4 tsp
Cashew nut - 5
Grated Coconut - 1/2 cup
Salt to taste
Water
Oil 2 tbsp

Ingredients for Omelet :
Egg - 3
Onion - 2 tbsp
Chopped Coriander leaves - 1 tbsp
Salt a pinch

How to make Egg Omelet - Muttai Omelette
How to make Omelet
Preparations For Omelet
  1. In a bowl add the Egg, finely chopped Onion, Coriander leaves and Salt.
  2. Whisk the Eggs until well mixed.
  3. In a pan add oil and pour the beaten Eggs.
  4. Turn the omelet to cook it on another side.
  5. Cut the omelet into big pieces.
How to make Egg Omelet Curry
How to make Curry
Preparations for curry
  1. Grind the Coconut and Cashew nuts.
  2. Wash and Chop the Onion and Tomato
  3. In a kadai add oil, when the oil become hot add Ginger Garlic paste and Onion
  4.  Saute until the Onion become transparent, then add  the Tomato
  5. When the Tomato mashed well add the Salt, Grinded paste, Garam masala, Red Chilli powder, Turmeric powder and Water
  6. Keep the flame slow for 15 minutes, boil it well
  7. Now add the Omelet into the curry and Cook for 2 minutes without stirring much in low flame.

How to make Omelet Curry - Omelette Kuzhambu
Cooking Tips :

You can keep this curry as base and Instead of Omlet you can add Paneer( Cottage Cheese ) or Mushroom or any Vegetables like Potato, Peas.
Serving Tips :
Garnish with finely chopped coriander leaves and Serve Hot.

4 stars

Wednesday, November 26, 2014

Spicy Mutton Pepper Fry | Mutton Milagu Varuval

Spicy Mutton Pepper Fry or Mutton Milagu Varuval is a simple and Easy to make Recipe, In this Recipe the two main Ingredients which gives Delicious taste and flavor are Black Pepper Powder and Sesame Oil. Mutton Pepper Fry is all time favorite for me and my husband, I make it often because of its mouthwatering taste. In South India, we use Sesame Oil(Nallennai) in many recipes, It is having lot of Health Benefits and It is a Natural Antioxidant.


Mutton Pepper Fry | Mutton Varuval

Mutton Pepper Fry | Mutton Varuval - Ingredients

Mutton Pepper Fry
Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 4 Servings |

Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 153 / serve

Ingredients
Mutton 1/2 kg
Shallots(Small Onion) - 15
Dry red chilly - 3
Ginger Garlic paste - 1 tbsp
Pepper powder - 2 tsp
Turmeric powder - 1 tsp
Coriander leaves - 2 tsp
Gingely oil / Sesame oil - 3 tbsp
Salt for taste

How to make Mutton Pepper Fry or VaruvalPreparation Method:

  1. Wash the Mutton pieces well
  2. Chop the Small Onions(Shallots)
  3. In a pressure cooker add the Mutton pieces, Small Onion, Dried Red Chilly, Ginger Garlic paste, Turmeric powder, water and salt
  4. Mix the ingredients well, close the lid and pressure cook it up to 4 whistle (giving more or less whistle is depends upon the cooker and the tenderness of the mutton)
  5. Open the lid and Transfer the Mutton mixture to hot Pan(Kadai) and keep it boil for 5 minutes
  6. Once the water get boiled then finally add the pepper powder and Sesame Oil mix well, leave it for 2 minutes on the low flame
  7. Yummy Mutton Pepper fry or Mutton Milagu varuval is ready for serve.
Cooking Tips :
Use only sesame oil for perfect taste.
Try to use Fresh Mutton Instead of frozen
Serving Tips :
Perfect Side dish for Sambar or Dhal with Rice for lunch.


4 stars

Friday, November 21, 2014

Buttermilk Curry | More Kuzhambu | Moar Kulambu Recipe

Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil. It is a traditional recipe of South India with different variations in different areas. Buttermilk blend with some Indian spices gives good aroma and taste, Let's see How to make More Kuzhambu.

Buttermilk Curry - More Kuzhambu- Recipe

Buttermilk Curry | More Kuzhambu - Ingredients

Buttermilk Curry - More Kuzhambu Preparation Time : 15 mins | Cooking Time : 15 mins |
Total Time :30 min | Yield : 4 Servings |

Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories per serve :150

Ingredients for Curry
Buttermilk - 400 ml
Shallots(Small Onion) - 5
Curry leaves - 1 Strand
Mustard seeds(kadugu) - 1/4 tsp
Black gram(Urad dhal) - 1/4 tsp
Asafoetida(Hing) a pinch
Coriander leaves - 2 tsp
Ginger chopped - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp

Ingredients to Grind
Raw rice - 1 tsp
Split Yellow Lentils(Toor dhal, Tuvaram Parupu) - 1 tsp
Chickpeas(Chana dhal, Kadalai parupu) - 1 Tsp
Cumin seeds(Jeeragam) - 1 tsp
Grated coconut - 1 Tbsp
Green chilly - 2


How to make More Kuzhambu - Buttermilk Curry

Preparation Method:

  1. Soak the Rice, Toor dhal and Chana dhal for 15 minutes.
  2. In a mixer grinder add the soaked Rice, Toor dhal, Channa dhal, Cumin seeds, Grated coconut and Green chilly grind into fine paste.
  3. In kadai(pan) add the Oil when the oil is hot add the Mustard seeds, Urad dhal, while spluttering add the Hing and curry leaves.
  4. Then add the chopped Onion and ginger fry it well.
  5. Add the Grinded paste mix it well.
  6. Finally add the Buttermilk mix it well and switch off the stove.
  7. Buttermilk Curry - More Kuzhambu is ready for serve.
How to make More Kulambu - Buttermilk Curry
Cooking Tips
Before adding the paste you can add Boiled Bottle-guard, white Pumpkin.
You can also add Okra(Ladies Finger) fry it in oil and add it. 
Instead of Buttermilk you can use Yogurt diluted with water.


Serving Tips
Serve with Rice for lunch with some Pappads and Pickles .


4 stars

Saturday, November 15, 2014

Crunchy Diamond Cut Biscuits | Quick Kids Snack - Sweet Maida Biscuits


Crunchy Diamond Cut Biscuits or Sweet Maida Biscuits is a popular and Easy Indian Snack. which is actually Diamond shaped deep fried biscuit not oven made biscuits. This biscuits are Soft in inside and Crunchy in outside gives delicious taste, Kids love to eat this biscuits as a evening Tea time snack, Of-course I also, I remember my childhood days, I have eaten this biscuits often made by my mother.


Diamond cut Sweet Maida Biscuits

Diamond Cut Biscuits | Sweet Maida Biscuits- Ingredients

Crunchy Diamond Cut Biscuits
Preparation Time : 15 mins | Cooking Time : 20 mins | Total Time :35 min | Yield : 4 Servings Recipe Category: Snacks | Recipe Cuisine: Indian Cuisine

All purpose flour (Maida) - 2 cup
Sugar - 3/4 cup
Ghee (Clarified Butter) - 3 tbsp
Baking Soda - 1/4 tsp
Warm water (as required)
Salt - 1 pinch
Oil for Deep fry
How to make Diamond Sweet Maida Biscuits
Making process of  Diamond cut Sweet Maida Biscuits

Preparation Method:

  1. In a mixing bowl add Maida, salt and sugar and mix well.
  2. Melt the Ghee and add with the mixture.
  3. Add the Water slowly and mix well like a chapati dough consistency
  4. Knead the dough and divide into small portions.
  5. Take a small ball like dough portion and Roll it flat with a rolling pin.
  6. Cut into diamond shape using special shape Cutter or Pizza cutter or Knife.
  7. Immerse it into the hot oil.
  8. Deep fry until become golden brown.
  9. Let it cool before serve.
Diamond Cut Biscuits - Sweet Maida Biscuits Cooking Tips
Instead of Ghee you can use Dalda (Vegetable shortening).

Serving Tips
Store it in a air tight container and the biscuits remain fresh for a week. 
Serve as a evening Tea time snack..


4 stars

Thursday, November 13, 2014

Fried Chicken Recipe My Style



Fried Chicken is a Delicious Recipe, I love to Taste Fried Chicken and it is one of my all time favorites, I have prepared the Fried Chicken Recipe in my style with some Indian Spices and herbs, I have tried it as an experiment with the inspiration of  Fried Chicken and it comes well with unique taste. Try it and give your comments. Let us see How to Make Fried Chicken Recipe in My Style.

Fried Chicken Recipe My Style

Fried Chicken Recipe My Style - Ingredients

Preparation Time : 50 mins | Cooking Time : 30 mins | Total Time :80 min | Yield : 4 Servings
Recipe Category: Dinner | Recipe Cuisine:United States

For Marination
Chicken -500 gm.
Red chilli powder - 3 tsp.
Garam masala powder -1 tbsp.
All purpose flour - 2 tbsp.
Corn flour - 1 tbsp
Lemon juice - 2 tsp.
Ginger Garlic paste - 2 tbsp.
Onion paste - 3 tbsp.
Salt for Taste.
Oil for Deep Frying.
Turmeric powder (optional).
Red Food color - Pinch (optional).

For Coating
Egg - 1.
Coriander leaves - 1/2 cup.
Curry  leaves - 1/4 cup.
Cumin seeds - 1/2 tsp.
Red chilly powder a pinch.
Garam masala powder a pinch.


How to make Fried Chicken My Style

Preparation Method:

  1. Cut the Chicken into small pieces and remove the excess of fats.
  2. Wash and Clean the chicken well.
  3. Marinate the chicken with the above mentioned ingredients for Marinating.
  4. Refrigerate the marinated chicken for 30 minutes.
  5. For coating mix a cup of all purpose flour with a pinch of red Chilli powder, Garam masala, finely chopped Coriander leaves, Curry leaves and Cumin seeds.
  6. In a bowl crack an egg and beat it well.
  7. Take the Chicken and dip it in the beaten egg and again dip it in flour mixture, keep the chicken in separate plate
  8. Let it rest for 10 to 15 minutes.
  9. In a deep bottomed fry pan add enough oil for fry, when the oil become hot add the Chicken pieces.
  10. Deep fry the Chicken until became golden color.
Fried Chicken
Cooking Tips
You can avoid Curry leaves if you don't like.

Serving Tips
Serve hot with French Fries, Garlic Sauce and Tomato Ketchup.


4 stars

Saturday, November 8, 2014

Spicy Egg Curry Recipe | Muttai Puli Kulambu


Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

South Indian Egg Curry


Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Indian Egg Curry

Preparation Method:

  1. Soak the tamarind in a cup of water.
  2. Grind the grated coconut into paste.
  3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
  4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
  5. Add chopped coriander leaves mix well.
  6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
  7. leave the curry to boil for 10 min.
  8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
  9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.
how to prepare Egg Curry Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.
4 stars

Tuesday, November 4, 2014

Mutton Keema balls | Kola Urundai | Deep Fried Minced meat Balls

Mutton keema balls or Kola urundai is a wonderful South-Indian-spiced grounded Mutton recipe is most common in Tamil Nadu, deep fried Mutton keema balls gives delicious taste and goes well as a side-dish for lunch even can be serve as a Appetizer. usually we use to cook it in small ball shape but my kid likes to eat when it's thin and crispy so I make it like a flat vada(Vadai). Try this recipe and it will be one of your favorites.



Mutton Keema balls Kola Urundai



Mutton keema balls - Ingredients

Preparation Time : 30 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Mutton minced - 1/4 kg

Shallots (Small Onion) - 10
Roasted chickpeas - 1/4 cup
Grated coconut - 3 tbsp
fennel seeds - 1 tsp
Green chilli – 2
Dry red chilli - 5
Ginger - 2 inch
Garlic - 7 pods
Coriander leaves - 1/2 cup
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2
Oil for deep fry
Salt - to taste
Water

 

How to make Mutton Keema balls Kola Urundai Preparation Method:

  1. wash the mutton and drain the excess water well.
  2. in mixer grinder add the chopped ginger, garlic, fennel seeds, dry red chilly, cloves, cardamom, cinnamon stick, roasted chickpeas, grated coconut, chopped small onions and green chillies grind it into nice paste
  3. Now add mutton and salt into the mixer grinder and give one pulse.
  4. Transfer the mutton into a mixing bowl. 
  5. Add chopped coriander leaves mix well.
  6. In a frying pan add oil, when the oil is hot make the mutton keema into small balls and deep fry it.

Kola Urundai
Serving Tips :
Minced Mutton blends with Indian spices will tempt us to eat more.
Serve as a side-dish for lunch even can be serve as a appetizer for evening snack time.
It will give wonderful feeling while tasting at the time of rainy or winter seasons.

Cooking Tips:
Don't add excess of water just sprinkle it while mixing, otherwise it will take more oil for frying.
If excess water then add some amount of chickpeas powder.

Saturday, November 1, 2014

Fenugreek seeds pulao Rice recipe | Vendhaya Sadam

Fenugreek seeds pulao Rice is a popular Lunch recipe of Tamil people in South India we call it as Vendhiya Saadam in Tamil, I learned it from both my mother and mother-in-law both of them prepare it quite often and it's yummy and tasty. Any Veg. curry or Mutton Korma is a good combination for Fenugreek seeds pulao Rice. Fenugreek seeds are good for health, In India we use it for medicine.


Fenugreek seeds pulao Rice

Fenugreek seeds pulao Rice - Ingredients

Preparation Time : 10 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian

Rice - 1 cup
Tomato - 1
Water – 2 cup
Salt - to taste
Fenugreek Seeds(Meethi seeds,Vendhiyam)- 1 Tbsp
Onion - 1
Green Chilli – 3
Garlic - 6 Pods
Coriander leaves - 1/4 cup
Mint(Pudhina) leaves - 1 strands
Ghee( Clarified butter ) – 1 tbsp
Salt - to taste
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2

Fenugreek seeds Rice

Preparation Method:

  1. Wash and soak the rice for 30 min.
  2. In a cooker add Oil when the oil became hot then add Cinnamon and Cardamom and fry until the raw smell goes. 
  3. Add Cloves and Fenugreek seeds while the Fenugreek seeds spluttering you will feel the aroma of Fenugreek Seeds.
  4. Then add the Onion and Chopped Garlic fry until Onion became transparent. 
  5. Add  Green Chilli, Chopped Coriander and Pudhina(mint) leaves, Chopped Tomato and Turmeric powder fry until the raw smell goes.
  6. Then add 2 cups of water, Rice, Ghee and Salt.
  7. Close the lid and give 2 whistle Fenugreek seeds Pulao is ready.
How to Prepare Fenugreek seeds pulao Rice

Serving Tips :
Serve hot with Any Veg curry or Mutton Korma or even with Raita.

Cooking Tips:
Don't burnt Fenugreek seeds while frying, then your Pulao will be spoiled .
Don't add excess of Fenugreek seeds if more it tastes bitter

Wednesday, October 29, 2014

Healthy Oats Porridge Recipe | Oats Kanji

Oats Porridge is a simple and easy to make Breakfast recipe, which is healthy and nutritious. Oats is rich in fiber which help in Weight Loss. Oats can also helps in lower the cholesterol levels. there are sweet and salt versions, here I prepared salt version of Oats Porridge. let us see how to make Oats Porridge or Oats Kanji (Tamil) Recipe.



easy oats porridge



Healthy Oats Porridge Recipe - Ingredients


Preparation Time : 5 min's | Cooking Time : 10 min's | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Oats - 1/2 cup
Buttermilk - 1/4 cup
Water – 2 cup
Salt - to taste

oats porridge

Preparation Method:

  1. Boil the water in a deep bottomed pan.
  2. After water get boiled, add the oats and stir it well.
  3. Add the salt and cook well for five minutes .
  4. add the Buttermilk before serve.
Healthy oats porridge

Serving Tips :
pour the Oats Porridge in a bowl and Serve with raw Onions and Pickles or any Vegetable salad or even with any chutney's .

Cooking Tips:
Instead of Buttermilk and salt you can add milk and sugar(Jaggery) .

Saturday, October 25, 2014

Carrot Yogurt Raita | Carrot Thayir Pachadi | Gajar ka Raitha

Raita or Raitha is a popular and healthy Indian salad recipe with Yogurt(Curd or Thair or Dahi) and Vegetables like Carrot, Cucumber, Tomato even with Cabbage or Spinach  and flavored with variety of seasonings to make different types of Raita's. Raita is a very good side-dish for Biryani, Pulao, or even with Chapathi or Paratha. Instead of vegetables we can make Fruits Raita by using fruits like Pomegranate, Grapes, Mango, Dates or Pineapple which gives sweet and sour taste, Let us see how to make Carrot Raita.



Carrot Raita Recipe - Ingredients

Preparation Time : 10 min's | Cooking Time : 10 min's | Serves : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Yogurt / Curd - 1 cup
Grated Carrot - 3/4 cup
Coriander leaves - 1 Strand finely chopped
Onion - 1
Green Chilly – 2
Chat Masala powder a Pinch(optional)
Salt - to taste

Preparation Method:

  1. Take the Carrot and Peel off the skin then grate the Carrot.
  2. Take the Yogurt in a Bowl and beat well, Keep aside.
  3. Cut the Onions in Lengthwise or finely chopped.
  4. Finely Chop the Coriander leaves and Green Chillies.
  5. Add all the above vegetables with the Yogurt then Add some salt and mix well.
  6. Finally if you like add pinch of Chat masala

Serving Tips :
Serve as a side-dish with any Rice variety or with any Spicy Gravy for Roti or Paratha.

Cooking Tips:
If you do not like raw carrots then Par-boil the carrots for 1 minute, squeeze the water out and add into the yogurt.

If you like this post, I would be extremely happy if you can give your comments or share it with your friends in Google+,  Facebook or Twitter. Your comments would be helpful to me to improve the recipe and keep me motivated.
Thanks & Regards,
Sumi...

Saturday, October 18, 2014

Spicy Egg Noodles with Vegetables


Noodles Recipe  is very popular and easy to cook dish. Today I will show you how to make Tasty Egg noodles with mixed Vegetables in my Style.

Recipe Category: Breakfast, Dinner
Recipe type: main
Cuisine: Indo Chinese
Serves: 2-3
Cooking Level: Medium
Preparation Time: 20 Minute(s)
Cooking Time: 15 Minute(s)
Total Time: 35 Minute(s)

 

Ingredients:
2 pack Noodles
2 Eggs
1 Onion
1 small Tomato
1/4 tsp  Chilli powder
2 tsp Curry powder
Mixed vegetables (Carrot,Bell pepper, Cabbage, peas)
Salt for taste
Coriander leaves
2 tsp soy sauce
1 tsp Paprika( Optional )


Steps to Prepare

In a pan add oil ,sliced onion fry until onion became transparent
Add the tomato and fry well
Add other vegetables (Carrot, Bell Pepper, Cabbage, peas) and mix well
Add the above mentioned powders and paprika and mix well, simmer the flame and cook for 5 min
now add enough water bring to boil ,put the Noodles and mix well
Then Add Soya Sauce and coriander leaves Mix everything well.
Cook it well until  the noodles became like single thread

Crack the eggs and pour it into a cup and add a pinch of salt and slightly mix it.
Take another Pan, heat a tsp of oil and then add the egg  and make it scrambled
When the egg cooked well then add and mix well with the Noodles.

Cooking Tips
Make sure that the vegetables should be half cooked
The Vegetables can be of your choice.

Serving Tips
Serve hot with Tomato Ketchup.

Thursday, October 9, 2014

Aloo Paratha – Spiced Potato stuffed Flat bread

Aloo Paratha is a north Indian breakfast recipe particularly very famous in Punjab region both in India and Pakistan. Aloo Paratha can be made in many different variations here I have tried in my style by using Maida (All Purpose flour) instead of wheat flour.

Ingredients for Dough
2 1/4 cup Maida (All Purpose flour)
1/2 tsp salt
1/4 cup Oil

Ingredients for Stuffing
2 boiled Potatoes(Aloo)
1 Cup Finely chopped Onion
1 tbsp Finely chopped Coriander leaves
1 tsp Chilli powder
1 tsp Garam masala
Salt to taste
2 tbsp Ghee( Clarified Butter )


Preparation for the dough
Add the salt and water with the Flour and mix well  and make a semi-soft dough then add Oil and mix well until the dough becomes soft and Keep aside.


Preparation for the stuffing
Boil the potatoes and mash the potatoes.
Add the chopped onion, coriander leaves, chilli powder, garam masala, salt and ghee.
Mix the potatoes with the above ingredients well and keep aside.
Divide the prepared filling it into small balls.


Let us see How to Make Aloo Paratha 
Knead the dough and divide into 5 portions.
Take one portion of dough and roll it flat as thin as possible with a rolling pin by dusting with some flour.
Take a small ball like Aloo Filling and place one portion of the filling in the center of the dough.
Close all the sides and seal tightly with dough.
Roll it flat again with a rolling pin by dusting with some flour.

In a hot flat pan, cook  the paratha both sides by sprinkling some oil or ghee until both sides are golden brown, repeat this for the remaining dough to make more parathas.
Aloo Paratha is ready for eat, Serve hot.

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