Sundakka Vathal Kuzhambu

This is a very easy to prepare recipe. You can always prepare this recipe when you are really bored to cook. The ingredients required are very less and you need not use mixer. I got this wonderful recipe from my mother. Out of all the Puli Kuzhambu, this is my favorite and i dont know how many times i have prepared this. Adding Sambar powder as a final touch gives wonderful taste.

INGREDIENTS:
Sundakkai (Turkey berry) Dry     - 2 tsp
Tamarind                                    - 1/2 Lemon size
Mustard seeds                             - 1/2 tsp
Fenugreek Seeds                         -  1/4 tsp
Dry Red Chillies                          - 4
Onion                                         - 1
Tomato                                       - 1
Garlic                                          - 4 cloves
Turmeric powder                         - 1/4 tsp
Red Chilli Powder                        - 1 tsp
Salt                                             - To Taste
Cumin Powder                             - 1 tsp
Sambar Powder                            - 1 tsp
Coriander Leaves                          - To Garnish
Oil                                                - As Required

STEPS:

1. Soak Tamarind in warm water for 20 mins and extract tamarind juice.
2. In a pressure cooker, heat 2 tbsp oil and add Sundakkai vathal and let it fry and then add mustard seeds and wait till it splutters. Add Fenugreek seeds and Red Chillies.
3. Add Onion and garlic and fry till onion becomes golden brown. Add Tomato and stir well till the tomato is cooked. Add Turmeric powder, Red Chilli powder, Salt, Cumin powder and mix well,
4. Add Sambar powder and Tamarind juice and allow to boil for 2 mins.
5. Pressure cook for 2 whistles in medium flame and remove from the flame. The Kuzhambu will be very thick now.
6. Garnish with Coriander leaves. Serve hot with Rice, Papad and Omlette. A very good combination.

Tips:

• Use Sesame oil for good taste.

Carrot-Beans-Potato Sidedish

Cooking time: 20 mins
Serves          : 2

Today, Since it is friday,  i had only 1 left over carrot and potato and few beans. So thought of making this healthy dish. I got this dish from my mom. This goes well with curd rice, dal rice,Chapathi.

INGREDIENTS:
Chopped Carrot,Beans,Potato - 1 cup
Onion                                    - 1
Grated Cocunut                     - 1 1/2 tbsp
Mustard Seeds                       - 1/2 tsp
Split Black gram                     - 1/2 tsp
Turmeric Powder                   - 1/4 tsp
Red chilli Powder                   - 1 tsp
Cumin powder                       - 1 tsp
Coriander powder                   - 1 tsp
Garam masala                        - 1 tsp
Cooked Dal (Optional)            - 2 tbsp
Salt                                        - To taste
Oil                                         - As Required

STEPS:

1. In a pan, heat oil and add mustard seeds.Once it splutters, add Black gram and wait till it turns golden brown.
2. Add Chopped Onion and fry till it turns golden brown. Add Carrot, beans, potato, salt and stir well for 2 mins. 
3. Add Turmeric powder, Red Chilli powder, Cumin powder, Coriander powder, Garam masala and mix well.
4. Add 1 cup of water and cook till the vegetables are cooked.
5. At the final step, add Grated coconut and cooked dal and stir for a min and remove fromt he flame.

Chicken Fried Rice

This is a colorful and flavorful fried rice filled with vegetables, chicken , colorful capsicum along with the scramble of eggs. Chicken fried rice can also be prepared with the left over rice. It tastes great with left over rice which is 1 day old.

              


INGREDIENTS:
Chicken (Boneless)                                     - 250 gms
Basmathi/Seeraga Samba Rice                     - 1 cup
Scrambled egg                                             - 2 eggs
Onion                                                          - 1
Chopped Carrot,Beans                                 - 1/2 cup
Green Capsicum  (cut into desired shape)     - 1/2 piece
Red Capsicum  (cut into desired shape)        - 1/2 piece
Ghee                                                            - 2 tsp
Black pepper powder                                   - 1/2 tsp
White pepper powder                                   - 1 pinch
Soya sauce                                                   - 2 tsp
Chilli sauce                                                    - 2 tsp
Oil                                                                 - 2 tsp
Salt                                                                - To taste

TO GRIND:
Cardomom                                                    - 1
Cloves                                                           - 2
Cinnamon stick                                              - 1

METHOD:

1. Cook rice in a pressure cooker with 1 1/2 cups of water. Dont  cook too much. Allow the rice to cool. Cut the chicken into small pieces and pressure Chicken for 2 whistles in medium flame.
2. Grind the items mentioned in "TO GRIND" section to a dry powder.
3. In a separate pan, add ghee, oil and fry onion till it becomes golden brown. Add Boiled Chicken pieces and stir well till it becomes whitish. Add Carrot, Beans, Capsicum and fry for 5 mins. If Required, add little water to cook. 
4. Add White pepper and mix well. Then, add black pepper.
5. Add soya sauce, Chilli sauce and stir well.
6. Add the cooked rice and stir well till the rice get mixed well with the ingredients. Add Scrambled eggs and stir well. Add salt and adjust.
7. Serve hot with tomato sauce/ chicken manchurian/ gobi manchurian of your choice.

First and Second Awards

My First Award :

Wow.. I have got my first award - "The Versatile Blogger Award". This wonderful award was passed by Divya from youtoocancookindianfood.blogspot.com. She is new to blog and has a lovely collection of recipes. Thankyou so much dear. It is an encouragement to the new bloggers.

 Rules:

1. Create a new post.
2. Thank the lovely person who nominated you for the award.
3. Pass it to the fellow bloggers.
4. State 7 random facts about you.
5. Claim and post the award pic.

I would like to pass this award to my favorites. Really they have wonderful blogs. I had never interacted with the following bloggers so far. But now i have got a good chance. It is time to say a big HI to my friends. It is nice to know new people.

Krithi of krithiskitchen.blogspot.com

Kaveri of Palakkad Chamayal

Satya of superyummyrecipes

Mythriye of myerecipecorner

Prabha of prabhamani-ensamayal

7 Facts about me:

1. I am a Software Professional and I love working since it gives us Self Confidence that boosts us.
2. I love to play with my kid.
3. I love walking.
4. I like to roam and travel to new places.
5. I believe in god and I love Lord Ganesha.
6. I am very much attached to my family who means a lot to me.
7. I like to browse and read amazing facts about the world.

My Second Award:

I would like to thank Preeti from Indian Kitchen for sharing this lovely "Sunshine Award" to me. I am passing this award to the following friends.
Kaveri from Palakad samaiyal
Mira from MyHobbyLounge
Jiya from Jiya Delicacy
Manju from Manju's Eating Delights
Ezcookbook
Melange @ Melange

Thanks Mira from Mira's Art and Talent for sharing this Libester award.. Also thanking Meena from Random Ramblings to passing this award.

Thanks Divya from YoutooCanCookIndianFood for sharing these lovely awards..

Thanks Shoba from FoodMaaza for sharing such a beautiful award to all..

Chicken Kheema Balls

Cooking Time : 20 mins
Serves            : 2

This Recipe is a good starter and can be taken as a snack as well. You can use fresh chicken for this recipe or the chicken pieces which is left over in gravies or curries that you have prepared. In the latter case, you need not pressure cook the chicken again(mentioned in Step 1 below).

INGREDIENTS:
Boneless Chicken                 - 250 gms
Ginger Garlic paste               - 1 1/2 tsp
Curd                                    - 2 tsp
Maida/All Purpose Flour         - 2 tsp
Corn Flour                           - 1 tsp
Cumin Powder                     - 1 1/2 tsp
Coriander Powder                - 1 tsp
Red Chilli Powder                 - 1 tsp
Garam Masala                       - 1/2 tsp
Salt                                      - To Taste
Oil                                       - As Required

STEPS:

1. Add Turmeric powder to the chicken and Clean the chicken pieces well. Add the chicken pieces to the pressure cooker and add Ginger Garlic Paste, Curd and pressure cook for 2 whistles and keep in sim for 5 mins and remove from the flame.
2. Once the cooker is cool, open it and grind the chicken pieces along with Cumin powder, Coriander powder, Red Chilli Powder, Garam Masala and Salt to a coarse paste.
3. Add Maida/All Purpose flour, Corn flour to the the above mixture. Add little water and make a dough. 
4. Make small round balls. In a pan, heat oil and deep fry the chicken balls till it turns golden brown. 
5. Serve hot with Tomato Ketchup.

Tips:

• Don't grind the mixture to a smooth paste because you wont be able to make balls.
• Don't add more corn flour since it will make the balls rough. 

Linking to the event Chicken-Feast-Event-Announcement @ MySpicyKitchen.net

Aloo Chapathi

This is a simple and delicious recipe which kids love to eat. This can be taken as raw or along with Raitha.

INGREDIENTS:
Wheat Flour            - 200 gms
Cumin Seeds           - 1 tsp
Curd                       - 2 tbsp
Turmeric powder    - 1/2 tsp
Chilli Powder          - 1 tsp
Potato                     - 3
Salt                         - To Taste
Coriander Leaves    - To Garnish
Oil                           - As Required

STEPS:

1. Boil the potatoes, remove the skin and mash well.
2. In a deep bowl, add 200 gms of flour, cumin seeds, Turmeric Powder, Chilli Powder, Salt and mix well.
3. Add Mashed potato, Curd, Coriander Leaves and 2 tbsp Oil and mix well. Add water little by little to make a dough. Keep it aside for 30 mins.
4. Make small balls from the dough and roll it in round shape using rolling pin. 
5. Heat Tava and apply little oil. Place the chapathi and heat it till it turns light brown color. You can apply ghee as well. Repeat the same steps for the remaining balls.

Chicken Gravy Sidedish

Cooking time : 20 mins

I have prepared this curry to have along with Biriyani. It goes well with Dosa/Chapathi as well.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Onion                               - 1
Tomato                            - 1 (Big)
Garam Masala                  - 1 tsp
Turmeric Powder             - 1/4 tsp
Chilli Powder                   - 1 tsp
Ginger Garlic Paste           - 1 tsp
Salt                                  - To Taste
Coriander Leaves              - To Garnish
Oil                                   - As Required

To Grind:
Cashewnuts                      - 5
Red Chillies                      - 4
Coriander Seeds                - 1 tbsp
Cumin Seeds                     - 1 1/2tbsp
Pepper                              - 1 tsp
Green Chillies                    -  2
Fennel Seeds                     - 1/2 tsp

STEPS:

1. Heat 1 tsp oil and  Roast Cashewnuts, Red Chillies, coriander Seeds, cumin seeds, pepper and grind it along with Green chillies and fennel seeds.
2. In a pressure cooker, heat Oil and add Onion, Ginger Garlic paste and fry till it becomes golden brown color. Add Tomatoes and stir well till it is cooked. Add Chicken pieces, Turmeric powder, Salt, Chilli powder and cook for 3 mins. 
3. Add the ground paste and mix well. Pressure cook for 2 whistles in medium flame and keep in sim for 10  mins. Allow the Pressure cooker to cool and Open it.
4. Heat it in low flame and Add Garam masala and Garnish with Coriander leaves.

Chicken DrumSticks

Chicken legs fry is the most favorite recipe to many. I have prepared this recipe is prepared from home made masala which is simple to prepare. It turned out really great and crispy. Just give a try.

INGREDIENTS:
Chicken legs                         - 2
Ginger                                  - 1/2 "
Garlic Cloves                        - 3
Garam masala                       - 1/2 tsp
Maida/All Purpose flour         - 2 tsp
Corn flour                            - 1 tsp
Rice flour                             - 1 tsp
Curd                                    - 2 tsp
Salt                                      - To Taste
Oil                                       - To Fry

To Grind:

Shallots(Small Onions)          - 5
Cumin Seeds                        - 1 1/2 tbsp
Coriander Seeds                   - 1 tbsp
Black Pepper                       - 1 1/2 tsp
Dry Red Chillies                   - 5

STEPS:

1. Dry Roast all the ingredients mentioned in "To Grind" Section and allow the mixture to cool. Grind it in the mixer along with Ginger and Garlic.
2. Mix Maida, Corn flour, Rice flour, Salt, Garam masala, Curd and the ground masala together and apply evenly and thickly on the chicken legs. Allow to marinate for atleast 1 hr.
3. In a pan, heat 2 tbsp oil and fry the chicken legs in low flame. If required, add more oil. Minimal oil will be sufficient. Serve hot.

Linking to the event Chicken Feast @ MySpicyKitchen

Chicken Biriyani Tamilnadu style

Cooking time : 30 mins
Serves           : 2

Sundays are not complete without Non- Veg. That too, if it is Biriyani, who doesnot love to eat?  I even used to bunk breakfast to have biriyani on sundays. Here is a simple recipe to make Tamilnadu style Biriyani. My mom used to cook biriyani in this way.  Many of our relatives and friends has asked my mom this recipe and even i follow the same way to make chicken biriyani. I am sharing the same in my blog.

INGREDIENTS:
Chicken (Preferably with bones)                       - 500 g
Basmathi Rice/ Seeraga Samba Rice                  - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                  
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                    - 6
Poppy seeds                                                     - 1/2 tsp
cloves                                                              - 2
Black Pepper                                                    - 1 tsp
Onion                                                               - 1/2 piece
Ginger                                                              - 1 "
Garlic                                                               -  6
Coriander leaves + mint leaves                           -  1/4 cup

To Marinate:
Curd                                                                  - 2 tbsp  
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1/2 tsp



METHOD:

1. Initial Preparation : Soak Rice in hot water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Mix the chicken with the ingredients given in "To Marinate" section and keep in fridge for 1 hr.
2. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add Onion. Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
3. Add Chicken pieces, curd and cook for 3 mins. Dont add water.
4. Add the ground masala and stir well. At this stage, add rice and stir well.
5. Add 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
6. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
7. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Chicken pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 2 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the chicken with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.

Tips:

• Always use chicken with bones while cooking chicken biriyani which enhances the flavour.
• Dont add much water because the chicken will leave some water.
• Soak Biriyani rice in hot water so that rice wont be sticky.
• Use freshly grinded ginger garlic paste.
• Use mint leaves and coriander leaves to get nice aroma.
• Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.

Linking this to the event "Mom's Recipe"

Drumstick Gravy/Murungakai kuzhambu

Cooking time : 20 mins
Serves           : 2

Drumstick Curry is a delicious south indian curry. This recipe can be easily prepared with 2 Drumsticks.  This goes well with Rice/ Dosa.

INGREDIENTS:
Drumsticks                      - 2 (Cut into 2 inch pieces)
Onion                               -  1
Tomato                            - 1
Ginger Garlic Paste         - 1 tsp
Salt                                  - To Taste
Oil                                   - 2 tbsp

To Grind:
Grated Cocunut                   - 1/4 cup
Cumin powder                    - 2 tsp
Turmeric powder                - 1/4 tsp
Chilli powder                      - 1 tsp
Rice powder (Arisi Podi)   - 1 tsp

STEPS:
Preparation of Rice Powder:
                Dry Roast 2 tbsp Raw Rice and allow the mixture to cool. Grind it in the mixer.

1. In a pressure cooker, Heat Oil and add Onion and fry till it becomes golden brown. Add Ginger Garlic paste and tomatoes. Stir well till the tomatoes are cooked. In the meantime, Grind the items mentioned in "To Grind" Section.
2. Once the tomatoes are cooked, add Drumsticks and add the ground paste to the mixture and stir for a min. Add salt, 1/2 cup water and pressure cook for 2 whistles and keep it in the sim for 3 mins and remove from the flame.

Linking to Mom's Recipe @ Srav's Culinary Concepts

Egg Masala

Cooking Time : 20 mins
Serves             : 2

This is a easy egg masala recipe. Egg is very good to health since it is rich in proteins. Eggs are easy to cook and relatively inexpensive.

INGREDIENTS:
Egg                                - 2
Onion                            - 1 (Big size)
Tomato                          - 1 (Big)
Turmeric powder           - 1/4 tsp
Chilli powder                - 1 tsp
Coriander Powder         - 1 tsp
Garam masala                - 1/2 tsp
Ginger Garlic Paste       - 1tsp
Coriander Leaves           - To Garnish
Salt                                 - To Taste

STEPS:

1. Boil the eggs with salt for 10-15 mins. Remove the shells and make 4 slits in the whole egg. Dont split it open. Finely chop the Onion and Tomato.
2. In a pan, heat oil and add Onion, Ginger Garlic paste and fry till Onion becomes golden brown. Add Tomatoes, Salt and fry till tomatoes are cooked. Add Turmeric powder, Chilli powder, Coriander Powder, Garam Masala, Water and allow to boil.
3. Add the boiled eggs at this stage and cook in medium flame till the gravy becomes dry and is well coated to the boiled eggs. Garnish with Coriander Leaves.

Ada Dosa

Ada Dosa is a healthier and nutritious dosa. It makes a complete healthy breakfast. It tastes very good when it is hot. It can be served with Chutney.

INGREDIENTS:
Raw Rice/ Idli Rice            - 1 cup
Channa Dal (Bengal Gram) - 1/4 cup
Black Gram(Urad Dal) + Green Gram(Moong Dal) + Whole Green Gram(Paasi Payaru) - 1/4 cup (Take all Dals one handful)
Dried Red Chillies              - 5
Salt                                    - To Taste
Onion                                 - 1
Green Chillies                     - 2
Red Chillies                        - 2
Curry Leavves                    - 2 Strands
Asafoetida                          - a pinch
Coriander Leaves                - 2 Springs

STEPS:

1. Soak Idli Rice, All Dals in water for atleast 2 hrs.
2. Grind the above mixtue along with Red chillies coarsely to get the batter and keep aside.
3. Add Chopped Onion, Curry leaves, Asafoetida, Coriander Leaves,Green chillies, Red chillies and Salt to the batter.     
4. Prepare dosa and serve hot with Coconut/Pudhina Chutney.

Chicken Gravy

Cooking Time : 30 mins
Serves              : 2

This is a spicy and simple chicken recipe which goes well with Rice, Chapathi, Dosa, idli.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Turmeric Powder              -  1/4 tsp
Curd                                 -   2 tsp
Ginger Garlic Paste            -   1 tsp
Bay Leaves                       -   1
Star Anise                         -   1
Cinnamon                         -   1
Coriander Leaves              -   To Garnish
Salt                                  -    To Taste
Oil                                   -     As Required

To Grind:
Onion                                -  1 (big size)
Tomato                             -   2
Coriander Seeds                 -  2 tsp
Fennel Seeds                      -  1/2 tsp
Cloves                                -  2
Pepper                               -  1 tsp
Red Chilli Powder               - 1 tsp
Chicken Masala                  -  2 tsp
Garam Masala                     -  1 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a pressure cooker, heat oil and add bay leaves, Cinnamon, Star anise. Once the aroma comes, add chicken, turmeric powder, ginger-garlic paste, curd and cook till the chicken becomes white. 
3. Add the ground paste and salt to the chicken and stir well till the paste and the oil seperates.
4. Pressure cook for 2 whistles and keep it in sim for 5 mins and remove from the flame.
5. Garnish with Coriander leaves.

Tips:

• I used Sakthi Chicken Masala. You can use chicken masala of your taste.
• Use freshly ground ginger garlic paste.

Linking this to the event Chicken Feast @ MySpicyKitchen

Spicy Pepper Chicken - Dry

Cooking Time : 30 mins
Serves            : 2

Dry Pepper Chicken is one of my favorite Starter which I enjoy in restaurants especially Thalappakattu Restaurant. Tempering this recipe with Cashewnuts gives special taste to this recipe. Just give a try.

INGREDIENTS:
Chicken (Boneless)                            250 gms
Turmeric powder                               1/4 tsp
Salt                                                        To Taste                                        
Pepper powder                                    2 tsp
Green Chillies/ Red Chillies                   4

Cashew nuts                                         5

Curry leaves                                         1 strand
Ghee                                                     2 tsp
Soya Sauce                                           2 tsp Optional      

         

STEPS:

1. In a cooking pan, add chicken, turmeric powder, salt, 1/2 cup of water and cook till the water evaporates and the chicken is tender.
2. In a seperate pan, heat ghee in low flame and add curry leaves, Red chillies and cashew nuts and fry till the cashew becomes light brown.
3. Add chicken, pepper and cook till the pepper is mixed with chicken and the chicken becomes dry.
4. Add 1 tsp soya sauce and stir well till the sauce is well coated to chicken and remove from the flame.

TIPS:

• You can add more pepper if you want more spicy.
• Adding Soya sauce gives you good flavour.

Linking to the event  Chicken Feast @ MySpicyKitchen

Rava Laddu

Cooking Time : 30 mins

My Grandma used to prepare this delicious laddu often. I got the recipe from her and prepared the same. The Combination of Roasted Rava, Cashewnuts, Raisins mixed with sugar gives the exotic taste ever. This is one of the best sweet to prepare for festivals.

INGREDIENTS:
Rava                 - 1 cup
Sugar                -  1/2 cup
Cashewnuts       - 8
Raisins              - 10
Ghee                 - 4 tbsp
Warm Milk        - 1/2 cup
Grated Cocunut  - 1/4 cup

STEPS:

1. In a pan, heat 2 tbsp Ghee and fry Rava till it becomes light brown and keep aside in a big bowl.
2. In the same pan, heat 1 tbsp Ghee and add grated coconut and fry till it becomes light brown color and add to Rava.
3. In the same pan, heat 1 tbsp Ghee and roast cashewnuts and raisins and mix with Rava mixture.
4. Grind the sugar in the mixer and mix with the Rava mixture.
5. Add warm milk little by little to the Rava mixture till it binds and make round balls. Repeat the same step to the rest of the mixture.

Porikadalai urundai (Pottu kadalai urundai)

Cooking Time : 30 mins

This is my favorite sweet right from my childhood days.This sweet has such a yummy taste which will definitely be liked by kids.

INGREDIENTS:
Roasted Grams (Porikadalai)     - 250 gms
Sugar                                       -  1 cup (As Required)
Ghee                                        - 1/4 cup
Warm Milk/Cocunut Water        - 1/2 cup
Grated Cocunut                         - 1/4 cup

STEPS:

1. Grind the Roasted grams and Sugar in the mixer separately and keep aside in a deep bowl.
2. In a pan, heat 1 tbsp Ghee and add grated coconut and fry till it becomes light brown color and add to Roasted grams.
3. Add Coconut water little by little to the Roasted grams mixture till it binds and make round balls. Repeat the same step to the rest of the mixture.

Tips:

• Add Sugar according to your taste.
• If you have fresh coconut water, you can use it to bind the mixture. It gives very good taste. If you don't have coconut water, go for warm milk and water.

Linking this to the event : WTML-Festival Special Event Announcement & Giveaway and Gayathri's CookSpot

Also Linking to : Guest Quest @ Amina Creations

BabyCorn Pakoda

Cooking time : 20 mins
Serves            : 2

INGREDIENTS:
Baby Corn                              - 5
Onion                                     - 1
Green Chillies                          - 4
Chopped Curry leaves              - 1 strand
Coriander leaves                      - 1 Spring
Gram flour                              - 2 tbsp
Rice flour                                - 1 tbsp
Corn flour                               - 1 tbsp
Maida/All purpose flour            - 1 tbsp
Salt                                         - To Taste
Chilli powder                           - 1 tsp
Garam masala (Optional)          - 1 tsp

STEPS:

1. Wash the Baby corn well and grind it in the mixer and keep in a bowl.
2. Mix all the other ingredients with baby corn.
3. Heat the necessary oil in a deep bottomed vessel and deep fry the baby corn and place it in a tissue to drain the excess oil.
4. Serve hot with tomato ketch up.

Carrot Rice

Cooking time : 30 mins
Serves           : 2

I wanted to make my kid eat carrot. So i just of preparing Carrot rice and it turned out well and my son enjoyed it. Carrot is rich in Vitamin A which is important to keep your eyes healthy. So it is necessary to include carrot in our diet.

INGREDIENTS:
Raw Rice/Seeraga Samba Rice/Basmathi Rice - 1 cup
Finely chopped carrot                                    - 1 (Big size)
Onion                                                           - 1
Bay leaf                                                        - 2
Cinnamon Stick                                             - 1 "
Clove                                                            - 2
Star anise                                                       - 1
Green Chillies                                                 - 4
Coriander powder                                           - 2 tsp
Garam masala                                                 - 1 tsp
Curd                                                              - 1 tbsp
Lemon juice                                                    - 1 tsp
Salt                                                                - To Taste
Coriander Leaves                                            - To Garnish
Ghee                                                              - 2 tsp
Oil                                                                  - 2 tsp

STEPS:

1. Soak the rice in water for 30 mins and drain the water.
2. In a pressure cooker, heat Ghee and Oil. Add Bay Leaf, Cinnamon, Clove, Star anise and once the aroma comes, add Onion, green chillies and fry onion till it becomes golden brown. Add Carrot and cook for 2 mins.
3. Add Coriander powder, Garam masala, curd and stir well. 
4. Add Rice with 2 cups of water and add lemon juice, salt, Coriander leaves to it.
5. Close the lid and pressure cook for 2 whistles and keep in sim for 10 mins and remove from the flame.
6. Allow the cooker to cool and open the lid. Serve with Raitha/Coriander chutney.

Tips:

• You can also add mint leaves for tempering to get additional flavor.
• 2 tbsp Moong dal can be added to this rice before pressure cooking to get additional taste.

Linking this post to the event "What is in your lunch box"

Idiappam Upma

Cooking Time : 15 mins
Serves            : 2

Today I prepared Idiappam for breakfast nad few Idiappams were left out. So i tried this simple recipe to have for evening and it turned out great.

INGREDIENTS:
Idiappam                           - 6
Onion                                - 1
Mustard seeds                   - 1/2 tsp
Urad Dal (Black Gram)      - 1/2 tsp
Channa Dal (Bengal Gram) - 1/2 tsp
Dried Red Chillies               - 5
Curry Leaves                      - 1 strand
Salt                                     - To Taste
Oil                                      - As Required

STEPS:

1. In a pan, heat oil and add Mustard seeds. Once it splutters, add Urad dal and channa dal. Once it becomes golden yellow color, add Curry leaves and Red Chillies.
2. Add Onion and fry till it becomes light brown color. 
3. Add Idiappam pieces and stir well till the ingredients mixes well with Idiappam.
4. Add Salt to taste and serve hot.

Minced Soya chunk Curry

Cooking Time : 30 mins
Serves            : 2

Soya Chunk is a very healthy food. Those who hate to eat Non-Veg can prefer Soya. I have prepared this recipe similar to Mutton Kheema (kothu curry). This goes well with Poori, Chapathi.

INGREDIENTS:
Soya Chunks                         12 no
Big Onion                               1
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Turmeric powder                      1/4 tsp
Red Chilli Powder                   1 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Bay Leaves                             1
Salt                                        To Taste
Coriander leaves                     To Garnish

TO GRIND
Cashew nuts                5
Grated Cocunut          1/4 cup
Cumin seeds               1 tbsp
Coriander seeds          2 tbsp
Dry Red chillies           3-4
Fennel seeds               1/2 tsp


METHOD:

1. Soak the soya in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soya from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soya and grind the soya in mixer in slow mode for 2 times only. Don't grind much.
2. Grind the items mentioned in "To Grind" section to a fine paste along with the cocunut and fennel seeds.
3. In a pressure cooker, heat oil and add Bay leaf, cinnamon sticks, cloves and wait till the aroma comes.
4. Add onion and fry well till it becomes light brown. Add ginger garlic paste. Add tomatoes and cook till it becomes tender. Add turmeric powder, red chilli powder, minced soya chunks, salt and stir well. Add the ground paste and stir well. Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
5. Add Garam Masala and boil for 2 mins and Garnish with coriander leaves and serve hot.

Tips:

• Add freshly grated Cocunut and ginger-garlic paste to get good taste.
• While preparing Soya Recipes, use more oil since soya  requires more oil.
• Squeeze the soya well to drain the water.
• Grind the soya in mixer in slow mode for 2 times only. 

I am very happy to link this recipe to the event "Serve It - Pressure Cooked" Organised by Krithi's Kitchen. This is my first entry too.

Also linking to Healty Diet -Vegeterian Side dishes @ Cooksjoy.com

Also Linking to the event Show Me Your Hits @ Spicy Treats

Egg Bread Combo

Cooking time : 15 mins
Serves            : 2

This is a great breakfast/dinner recipe. It is prepared easily using bread and eggs. Adding Ghee/butter gives good flavor to the recipe. Here we go...

INGREDIENTS:
Egg                                                 2
Bread slice                                     5
Onion                                              1
Green chillies                                 3
Turmeric powder                            1/4 tsp
Chilli powder                                  1/2 tsp
Pepper powder                                1/2 tsp
Curry leaves                                    1 strand
Salt                                                  To Taste                          
Garam masala powder                     1/4 tsp
Chicken masala (Optional)               1/2 tsp
Ghee/Butter                                       2 tsp
Oil                                                     2 tsp

STEPS:

1. In a pan, heat oil and add curry leaves and onion. Fry onion till it becomes golden brown. Add green chillies.
2. Add egg, salt and stir till the egg is cooked.
3. Add turmeric powder, chilli powder and pepper powder and stir well.
4. Add bread pieces (cut bread into small squares) , garam masala and chicken masala. fry well till the masala spreads evenly.
5. Add Ghee/Butter and fry for a min and remove the flame.

Linking this to the event "Lets Party"

Linking to the event Guest Quest @ Amina Creations

Baby Corn Fry

Cooking Time : 30 mins
Serves            : 2

INGREDIENTS:
Baby Corn                                                1 Packet (250 gms)
Maida Flour                                               4 tbsp
Corn flour                                                  2 tbsp
Ginger Garlic paste                                     1 tsp
Red Chilli powder/Chicken 65 Masala          1 tsp
Cumin powder                                            1 tsp                                                                          
Coriander powder                                        1 tsp
Garam masala                                              1/2 tsp
Curd                                                            2 tbsp
Lemon juice                                                 1 tsp
Salt                                                            To Taste

STEPS:

1. Wash the baby corn well and cut into small length wise pieces. 
2. Mix the baby corn with the ingredients mentioned  thickly. Allow it to marinate for 10 mins.
3. Deep fry the baby corn and drain the excess oil. Serve hot.

Pudhina Rice

Cooking Time : 20 mins
Serves             : 2

This is another easy and healthy recipe which my kid loved a lot.

INGREDIENTS:
Rice                                               1 cup
Pudhina (Mint leaves)                   1 cup
Coriander leaves                           1/2 cup
Onion                                             1 medium size
Finely Chopped Ginger                  1 tsp
Finely chopped Garlic                    1 tsp ( 3 cloves)
Green chillies                                  3
Curd                                                 2 tsp
Garam masala (Optional)                1/4 tsp
Salt                                                   To Taste
Oil                                                     As Required

STEPS:

1. In a pressure cooker, heat oil and add Onion, Ginger, garlic, green chillies, and fry till the onion becomes light brown.
2. Add Mint leaves and coriander leaves, garam masala and salt.
3. Add curd, rice and 3 cups of water. Pressure cook for 2 whistles and keep in sim for 5 mins and remove from the flame.
4. Serve hot with Raitha/papad.

Linking this to the event Love Lock Rice @ TomatoBlues and Vidhya Page

Tomato Rice

Cooking Time : 30 mins
Serves            :  2

Tomato Rice is a very delicious and simple recipe. Whenever i feel lazy to cook, i used toprepare this simple recipe for lunch box which require few ingredients.

INGREDIENTS:
Cooked Rice                            1 cup
Tomato                                    4
Onion                                      1 (medium sized)
Mustard seeds                         1/2 tsp
Bengal gram(Channa dal)        1/2 tsp
Dry Red Chillies                           4
Green chillies                                 2
Curry leaves                             1 strand
Turmeric powder                      1/4 tsp
Chilli powder                            1 tsp
Sambar powder                          1 tsp
Curd                                            1 tbsp
Garam masala (Optional)           2 pinch
Salt                                             To Taste
Coriander leaves                         To Garnish
Oil                                                As Required

STEPS:

1. In a pan, heat oil and add musard. Once it splutters, add channa dal, red chillies, curry leaves, green chillies, onion and fry till the onion becomes light brown.
2. Add chopped tomatoes, salt, turmeric powder, chilli powder and stir well till the tomatoes become tender.
3. Add Sambar powder and garam masala powder, curd and stir well and once when the oil starts to seperate, remove from the flame. 
4. Mix well with cooked rice and garnish with coriander leaves.
5. Serve hot with Raitha.