Onam special - Rice payasam / Ari prathaman

Onam, very famous festival in the state of Kerala. It filled with flowers and sweets and a lot of food item called "Onam sadhya". Prathaman is placed a important role in this festival. Ada prathaman. I am making here " Rice prathaman". This sweet is prepared with rice and coconut milk with jaggery's sweetness. This is very tasty sweet and also my favorite dish. i am using light color jaggery. That's what the color of this sweet is became light color. Otherwise, the color will be dark color. Somebody will use black jaggery also. Let us see, how to prepare the tasty sweet recipe "Rice Payasam". Enjoy the festival with the wonderful sweet and colorful flowers...

Basic information :

Preparation time	:	15 Mins
Cooking time	:	20 Mins
Serve for	:	10 Bowls

Ingredients :

Raw rice	:	1/2 Bowl
Coconut	:	1 Big No
Cardamon	:	2 Nos
Jaggery	:	1/4 Kg
Ghee	:	4 Tsp
Coconut pieces	:	3 Tsp
Cashew nuts	:	2 Tsp

Method :
Take first and second coconut milk. The first coconut milk should be thick.

Mix the jaggery in 1/2 glass of water and keep boiling with adding cardamon. After the jaggery is fully dissolved in water, drain the water and keep it aside.

Gring the rice partially.

Add the partially ground rice in the second coconut milk and bring it to boil.

After the rice is cooked 3/4th, Add the jaggery water and bring it to boil for 3-5 minutes.

Add first coconut milk and keep it in the flame for another 5 minutes. Heat ghee in a pan, add chopped coconut pieces, cashew nut and mix it in the payasam.

 

Switch off the flame, transfer to the serving bowls and serve hot...

Try this wonderful sweet recipe and enjoy the good taste... Please share your valuable comments...
  

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Paneer with corn recipe - Paneer corn jugarbandhi

I thoght, today what will prepare and i checked my fridge. I had only corn and paneer. Then, i decided to prepare jugarbandhi dish with paneer and corn, which i learnt from my favorite chef done in one TV show. It was very tasty and my all family liked very much. This curry goes well with chapathy, naan, roti and with rice also. Paneer and corn both are having a lot of health benefits. So, it is very healthy for growing children. I am very glad to share this recipe to you all. Let us prepare the tasty curry recipe "Paneer corn jugarbandhi".

Basic information :

Preparation time	:	10 Mins
Cooking time	:	20 Mins
Serve for	:	3 Persons

Ingredients :

Paneer	:	100 Gm
Corn	:	100 Gm
Oil	:	3 Tsp
Cinnamon	:	2 Nos
Cardamon	:	1 No
Star anas	:	1 No
Cloves	:	2 Nos
Onion	:	1 Big No
Tomato	:	1 Big No
Ginger paste	:	1/2 Tsp
Garlic paste	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1/2 Tsp
Coriander powder	:	1 Tsp
Cashew paste	:	3 Tsp
Fresh cream	:	5 Tsp
Salt	:	To taste
Coriander leaves	:	Few

Method :

Cube the paneer and put it in warm water, for some time, to become softer.

Heat oil in a pan, add cinnamon, cloves, star anas, cardamon.

Add nicely chopped onions and saute well till it turns golden brown.

Add ginger garlic paste and saute well. Add chopped tomato, saute well till it completely smashed.

Add the masala powders one by one and add water and salt. Keep it in medium flame till the raw smell goes.

Add cashew paste cook for 2 minutes. Add corn and cook till the corn is fully cooked.

Add cubed paneer, fresh cream and chopped coriander leaves and transfer to the serving dish.

Garnish with fresh cream and chopped coriander leaves and serve hot.

Try this wonderful curry and please share your valuable comments..

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Manchurian - Idly Manchurian

Manchurian is a famous Chines food item. Idly is a famous South Indian dish. Combining both Idly Manchurian is a very good Indo-Chines dish. It is very good taste and preparation also very simple. If morning idlies   are balanced, you can try this in evening as a snack. All kids will like this. Very time idly with chutney or sambar will be boring. Try different dish like this Manchurian and you will get appreciate definitely.

Basic information :

Cooking time	:	15 Mins
Serve for	:	4 Persons

Ingredients :

Idly batter	:	1 Bowl
Onion	:	1 No
Ginger garlic paste	:	1/2 Tsp
Chilly powder	:	1/2 Tsp
Tomato sauce	:	2 Tsp
Soya sauce	:	1 Tsp
Capsicum	:	1/2 No
Spring onion	:	3 Tsp
Salt	:	To taste

Method :
Soak rice and urad dal in below measures for minimum 1 Hour.
Steam rice : 1 cup
Raw rice : 1/2 cup
Idly rice : 1 1/2 cupid
Urad deal : 1/4 cup
Dry methy : 2 Tsp
Rinse the rice and dal and grind as a idly batter and keep it for minimum 8 hours for foaming. After getting foam,  steam idly in idly pot.

Cut the idlies in small pieces.

Heat oil in a pan, add cumin seeds. Add nicely chopped onions, saute well till its getting golden brown. Add 1/2 a teaspoon of ginger garlic paste. Add chopped capsicum and spring onions.

Add chilly powder. Add idly pieces and saute.

Add tomato sauce and soya sauce and corn flour mix water. Add salt to taste.

Bring it to boil for 3_5 minutes and transfer to the serving plate. Garnish with chopped spring onions and serve hot.

Try this wonderful recipe and enjoy the different taste. Please share your valuable comments.,.

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Tea time snack - Mangalore Bonda with Onion chutney

Evening tea time snack, that too in rainy season......For this superb season, a wonderful tea time snack like Mangalore bonda and onion chutney is a very good combination. It is prepared with maida mixed with curd. This is very tasty and it goes well with onion chutney. This onion chutney also prepared in Karnataka style. Magalore is one of the famous city in Karnataka state. In Karnataka, all the food items will be in slight sweet taste. So the chutney is grind with jaggery. Magalore bonda and onion chutney is a very good tea time snack and you all like this very much. 

Basic information :

Preparation time	:	15 Mins
Serve for	:	5 Persons

Ingredients :

Maida	:	1 Cup
Green chilly	:	1 No
Grated ginger	:	1 Tsp
Pepper powder	:	1/2 Tsp
Baking soda	:	1 Pinch
Asafoetida	:	1 Pinch
Coriander leaves	:	Few
Salt	:	To taste

For Chutney :

Onion	:	1/4 Cup
Coconut pieces	:	1/4 Cup
Red chilly	:	5 Nos
Tamarind	:	Small ball
Jaggery	:	1 Tsp
Salt	:	As per taste
Oil	:	2 Tsp
Mustard	:	1/4 Tsp
Curry leaves	:	Few

Method :

Making bonda :

Mix all the ingredients well without any lumps and keep it for 15-20 minutes.

After that, heat oil in a pan, take the batter in hand and put it in the heat oil. Fry the bonda in all the sides and transfer to the serving plate.

Making chutney :

Grind onion, coconut, red chilly, tamarind, jaggery well as chutney and transfer to the serving bowl.

Heat oil in a frying pan, add mustard seeds, add curry leaves , red chilly and add it in the chutney.

Serve the hot hot bonda with the wonderful chutney and enjoy your day.

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Hyderabady Mutton dhum biriyani

I normally make biriyani in Biriyani rice or Jeera rice (jeerahasamba) only. My daughter always be saying to prepare in Basmathi rice. Then, i saw one TV show, One chef is preparing Mutton biriyani with using Basmathi rice. The next day , i tried and it came very well. The method of preparation also very different from my normal Mutton biriyani. My husband and my daughter liked very much. They said, hereafter i should prepare like this only in Basmathi rice. let us see how to prepare the tasty "Hyderabady Mutton Dhum Biriyani".

Basic information :

Preparation time	:	15 Mins
Cooking time	:	45 Mins
Serve for	:	2 Persons

Ingredients :

For marinate	:
Mutton	:	1/2 Kg
Onion	:	1 Big No
Ginger garlic paste	:	2 Tsp
Raw papaya paste	:	1 Tsp
Shah jeera	:	1 Tsp
Mint leaves	:	Few
Coriander leaves	:	Few
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Thick Curd	:	1 Cup
Salt	:	2 Tsp
For rice	:
Basmathi rice	:	1/4 Kg
Cinnamon	:	2 Pcs
Cardamon	:	1 No
Bay leaf	:	1 No
Cloves	:	3 Nos
Ghee	:	4 Tsp
Salt	:	1 Tsp

Method :
Cut the onion nice slices. Deep fry, till its caramelized. Wash the mutton pieces well.

Marinate with all the ingredients given under for marinate heading along with caramelized onion and soak for 30 minutes.

Rinse the Basmathi rice and soak for 30 minutes. After 30 minutes, in Basmathi rice, add the other ingredients along with chopped coriander leaves, mint leaves and shah jeera and half cook the rice.

After the rice is half-cooked, drain the water.

Take one heavy bottom pan or a pressure cooker, add the well soaked mutton.

Over the soaked mutton, add the half-cooked rice. Add caramelized onion, chopped coriander, mint leaves, 2 Tsp of ghee. If we want, we can add some saffron. 

Close the pan or cooker. Preheat one plain dosa thava and place the mutton, rice filled pan or cooker over the dosa thava. If you use pan, keep it for 30 minutes in medium flame and 15 minutes in low flame. If you are using pressure cooker, keep it for 30 minutes in medium flame and switch off the flame and wait for 15 minutes to release the pressure.

 After 45 minutes, open the lid and transfer to the serving plate and serve hot with cucumber, carrot raitha.

Try this yummy biriyani recipe and enjoy the different taste.

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Tomato Halwa

Halwa is one of the favorite sweet in my family. My husband likes Beetroot halwa the most. This weekend, i tried Tomato halwa which is learnt from my friend, Mrs. Sahana Raffic. It came very well and my husband and my daughter liked very much. Tomato's little tangy with sugar and ghee mixed gives a different experience for us.

Health benefits of Tomato :
The health benefits of tomato are, it helps to improve our vision because of Vitamin A in this. Tomato helps to fight especially lungs and stomach cancer. Vitamin K in Tomato helps to get a good blood circulation in our body. it is good for digestion. Tomato helps to decrease the risk of heart disease.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	30 Mins
Serve for	:	3 Persons

Ingredients :

Tomato	:	1/2 Kg
sugar	:	400 Gm
Ghee	:	4 Tsp
Cashew nut	:	Few

Method :
Boil the tomatoes in water till the skin shrink.

After boiled well, remove the skin and smash the tomatoes with hand or grind. Heat a pan, add the smashed tomato and cook well till all the water content evaporates. It will take approximately  15 minutes.

Add sugar and mix it well till it comes in halwa consistency.

heat ghee in a pan, add cashews, fry. Add the fried cashews in the halwa with the ghee. If we want, we can add cardamon powder also. Transfer to the serving bowl, serve hot.

Try this delicious sweet recipe and enjoy the good taste and please share your valuable comments...

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