Veg lollypop

Lollypop, drumstick these names are normally we are hearing for non-veg only. For a change, I tried in vegetables. This is a healthy vegetarian lollypop. In this wonderful snack, I used all the vegetables like beans, carrots, capsicum, potatos and masala powders. We can use cabbage, green peas also.

It is a very good snack item which can be serve as tea time snacks or side dish for sambar rice, rasam rice. I usually prepare this snack for my daughter after school in evening time. She liked very much and it consists all veggies and it is very healthy and tasty.

Health benefits :

Carrots : Rich in Vitamin A, Good for eye sight.

Beans : Rich in Vitamin A, Good for kidney.

Capsicum : Rich in Carbohydrate. 

Potato : Rich in protein.

Paneer : Rich in Calcium.

Basic information :

Preparation time	:	15 mins
cooking time	:	15 mins
serve for	:	4 persons

Ingredients :

Potato	:	3 Nos
Paneer	:	50 Grms
Beans	:	100 Grms
Carrots	:	50 Grms
Capsicum	:	1/2 No
Coriander leaves	:	2 Tsp
Mint leaves	:	1 Tsp
Curry leaves	:	10 Nos
Turmeric powder	:	1/4 Tsp
Cumin powder	:	1/2 Tsp
Fennel powder	:	1/2 Tsp
Garam masala	:	1/4 Tsp
Chilly powder	:	1/2 Tsp
Salt	:	As needed
Corn flour	:	1 Tsp
Rice flour	:	1/2 Tsp
Oil	:	For fry
Onion	:	1 No
Garlic	:	6 Pcs
Ice sticks	:	10 Nos
Musturd seeds	:	1/2 Tsp

Method :
Boil potatoes, peel off and smash it. Smash Paneer with smashed potato.

Fine chop all the vegetables.

Heat oil in a pan, add mustard seeds. After the seeds pop, add chopped onion, garlic, curry leaves and saute well till onion turns transparent.

Add chopped vegetables and saute till the vegetables become half cooked.

Mix the half cooked vegetables in potato Paneer mix. Add all the masala powders, chopped mint leaves, coriander leaves, salt and mix together nicely.

Add corn flour, rice flour and mix well. Make lemon size balls and stick with ice cream sticks.

Add little water with corn flour and mix. Dip the lollypop in that paste.

Dip in bread crumbs.

Heat oil in a frying pan fry the lollypops  in low flame. Fry till it comes golden brown.

In another pan, heat 2 teaspoon of oil, add chopped garlic. Add tomato sauce, soya sauce little water and allow it to boil for 1 minute. Switch off flame. Dip the fried lollypop in the sauce mixer.

Ya.... it's ready to serve with tomato ketchup or green chutney. Try this delicious snack and please feel free to post your comments.

Read More

Tomato thokku

When I'm thinking, what side dish can accompany with all tiffin items like idly, does, chappathy, poori and also rice. Today I made tomato thokku. It is very simple and amazing, it goes with all the tiffin items. It is very easy to prepare and nice recipe.

For making this dish, I used fried gram dhal for grinding with coconut. It gives thickness to the gravy and we can get more gravy. If guests come to my house, I usually I will prepare this tomato thokku as gravy for vegetarians and chettinadu chicken curry for non-veg.

Basic information :

Preparation time	:	10 Mins
Cooking time	:	15 Mins
Serve for	:	4 Persons

Ingredients:

For grind	:
Coconut pieces	:	1/2 Cup
Fried gram dhal	:	2 Tsp
Cinnamon	:	2 Nos
Cloves	:	3 Nos
Garlic	:	6 Pcs
For curry	:
Oil	:	2 Tsp
Fennel seeds	:	2 Tsp
Onion	:	1 No
Tomato	:	1/2 Kg
Curry leaves	:	10 Nos
Coriander leaves	:	2 Tsp
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Salt	:	As needed

Method:
Grind coconut, fried gram dhal, cloves, cinnamon as fine paste.

Grind washed tomatoes as puree.

Heat Oil in a pan add fennel seeds. After the seeds pop, add chopped onion, curry leaves and saute till onion becomes transparent.

Add tomato puree and well cook it.

After the tomato puree cooked well, add masala powders, salt and ground coconut paste.

Add needed water and allow it to boil for 5-10 minutes.

After the raw smell goes, switch off the flame and garnish with coriander leaves.

Yummy Tomato thokku is ready to serve...Enjoy the great taste and please share your valuable comments.

Read More

Ambur Mutton Biriyani

Ambur is a famous city in Tamil Nadu Nellore. We used to see Ambur special biriyani shops in many areas, many cities. Everybody used to say it is very tasty. I was thinking, why can't we try this recipe. Then i saw this recipe in one of my favorite cookery show. I tried and it came very well. I wish to share with you all this wonderful biriyani recipe. 

This is commonly prepare with basmathy rice and it is dhum biriyani. But i tried this biriyani in jeera rice(jeerahasamba). I tried in cooker. We can make this as dhum also. For this recipe we don't want any masala powders. It is less spicy and less masala which everybody likes. My mother-in-law will make this biriyani very well. I tried this with mutton. We can make using chicken also. Everybody try this yummy recipe and enjoy the real taste of Ambur special biriyani.

Note : For Biriyani, we need mutton and rice in 1:1 ratio. So that biriyani will be tasty and smells  yummy.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	30 Mins
Serve for	:	5 Persons

Ingredients :

Oil or Ghee : 4 Tsp Jeera rice : 1 Kg Motton : 1 Kg Cinnamon : 3 Nos Cloves : 3 Nos Bay leave : 2 Nos Cardamon : 2 Nos Onion : 3 Nos Ginger paste : 2 Tsp Garlic paste : 2 Tsp Tomato : 2 Nos Red chilly : 4 Nos Curd : 1 Cup Curry leaves : 10 Nos Coriander leaves : 1/2 Cup Mint leaves : 1/2 Cup Lemon : 1 No Salt : As Needed

Method :
Wash the mutton pieces and cook in pressure cooker adding turmeric powder and salt.

Grind red chilies as paste.

In a large pressure cooker, Add oil or ghee. Add cinnamon, cardamon, bay leaf, star anas, cloves.

After cloves break, add chopped onion, curry leaves and fry till golden brown comes. Add ginger garlic paste.

Add chopped tomatoes and saute well.

Add chilly paste and beaten curd.

Add chopped coriander leaves and mint leaves, saute well.

Add cooked mutton pieces with mutton stock.

After 2-3 minutes of boiling, add washed rice and mix it with mutton. Squeeze 1 lemon juice.  Add water in 1:1 and 1/2 ratio. Normally we use to add water in 1:2 ratio. But now we added mutton stock. So we need 1 and 1/2 ratio is enough.

Add salt and close the cooker lid in high flame. When the pressure comes, put cooker weight and make simmer flame. Wait for 20 minutes and switch off the flame. Wait for pressure release, open the lid slightly mix the biriyani. Wow! yummy delicious Ambur biriyani is ready to serve hot with chicken gravy and raitha.

Rich Aroma, medium spicy,and less masala...

If you try this recipe, you will defiantly like this and you will never ever try other methods. Try and please post your valuable comments...

Read More

Chettinadu Chicken gravy / Chicken masala

We are preparing many dishes using Chicken. This time, i tried a delicious spicy chicken gravy in Chettinadu style. When guests come to my house, I prepare this gravy as side dish for Biriyani and also tiffin items like idly, dosa, chappathy, poori.. Everybody liked this gravy and my husband says to prepare every time. I normally prepare chicken curry with only masala powders. In this style, we have to saute some ingredients to grind and also add masala powders. If we want ore gravy, we can add coconut paste or coconut milk. 

For making this style gravy, i used tempering in final stage. It is very tasty and very simple to prepare. I used sambar onion to ground masala. Sambar onion gives the gravy nice aroma and wonderful taste. Try this simple gravy recipe and get rich taste of Chettinadu chicken.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	15 Mins
Serve for	:	3 Persons

Ingredients :

For Grind	:
Sambar onion	:	1/4 Kg
Ginger	:	2 Tsp
Garlic	:	2 Tsp
Fennel	:	1 Tsp
Pepper	:	1 Tsp
Cumin seeds	:	1 Tsp
Curry leaves	:	1 Tsp
For gravy	:
Chicken	:	1/2 Kg
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Salt	:	As needed
For tempering	:
Oil	:	2 Tsp
Cinnamon	:	2 Nos
Cloves	:	2 Nos
Curry leaves	:	1 Tsp

Method :

Heat oil in a pan Add cumin seeds, fennel seeds, pepper. After the seeds pop, add chopped sambar onion, curry leaves and saute till onion becomes golden brown,

After that add chopped ginger, garlic and switch off the flame. No need to fry more ginger and garlic. In that heat itself it will fry.

Grind the saute ingredients after getting cool.

Wash the chicken pieces, add ground masala, all the masala powders and salt.

 Add little water and allow it to cook. No need to add more water. 

After the chicken cooked and raw smell goes, we can make tempering. Heat oil in a pan, add cinnamon, cloves, curry leaves and add it to the gravy.

Hmmm,... Delicious Chittinadu style chicken gravy is ready to serve with rich  aroma.

Have a try this yummy gravy recipe and please share your priceless comments...

Read More

Pineapple pulisseri

Pulissery is one of my favorite traditional Kerala food item. In Kerala, for Onam festival they will make Onam feast called Onam sadhya. Pulissery placed a important role in their feast. It is very delicious and very easy to prepare also. We can prepare pulissery with adding vegetable like ash guard and also with fruits like mango and pineapple or without any vegetable and fruits. I already posted the normal version of Pulissery. 

When i gone to my sister's house, she prepared pulissery with mango fruit (Maambazha pulissery). It was so yummy. Then i tried with pineapple. It is a combined taste of sweetness, sourness, little spicy with coconut oil. For making Kerala dishes, we have to use coconut oil. All tastes mix together and it gives superb feast to our tongue. My mother-in-law likes very much this dish and she will eat without any main dish or side dish. I will make pulissery once in a week for her.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	5 Mins
Serve for	:	2 Persons

Ingredients :

Main ingredients	:
Pineapple	:	10 Pcs
Chilly powder	:	1/4 Tsp
Curd	:	1 Cup
Salt	:	As needed
Green chilly	:	1 No
For grind	:
Coconut	:	1/2 Cup
Cumin seeds	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Ginger chopped	:	1/2 Tsp
For tempering	:
Coconut oil	:	2 Tsp
Mustard seeds	:	1 Tsp
Red chilly	:	3 Nos
Curry leaves	:	10 Nos

Method :

Grind the grinding ingredients as paste. Beat the curd and keep it aside.

In a pan, Add 1 glass of water and add 1 green chilly. After 2 mints, add chopped pineapple pieces, turmeric powder, chilly powder and allow it to boil.

After the pineapple pieces cooked, add ground coconut paste and beaten curd.

After adding these, no need to boil. Keep in low flame for 5 mints and we can go for tempering.

Heat coconut oil in a pan, add mustard seeds. After the seeds broken, add curry leaves and red chilly. Add the tempering to the curry.

Wow!..So nice aroma and delicious look. It is ready to serve with  hot rice. Try this yummy recipe, enjoy the feast of taste and please post your wonderful comments.

Read More

Snake Guard Rings

In vegetarian meals, normally we used to make potato fry as a special side dish. But when i gone to my sister's house, she made one different fry item as side dish for sambar rice.It was looking very nice and i tasted it...Wow!...it's delicious. I was surprised when i know the vegetable what she used. With Snake guard, she made fry rings. My husband and my daughter doesn't like snake guard. But after eating this fry, they became fans for this vegetable. We can have this fry as starter also. Try this wonderful recipe and get it's amazing health benefits.

Health benefits :
Snake guard is having a lot of water content. It prevents to become dryness in our body. This vegetable is rich in vitamin, minerals... It is very helpful for heart patients, diabetes and it helps to solve the dandruff problem also.
Basic information :

Preparation time	:	5 Mins
Soak time	:	Min 10 Mins
Cooking time	:	10 Mins
Serve for	:	4 Persons

Ingredients : 

Snake Guard	:	1/4 Kg
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1/2 Tsp
Fennel powder	:	1/4 Tsp
Cumin powder	:	1/4 Tsp
Garam masala	:	1/4 Tsp
Salt	:	As Needed

Method:

Peel off the outer skin of snake guard clean the inner part.

Wash it and cut the vegetable as rings.

Mix all the ingredients well with the rings. Soak the marinated rings for minimum 10 mins.

Heat oil in frying pan and fry the rings in low flame.

Fry till it comes golden brown.

Whaahh...yummy ...the wonderful snake guard ring fry is ready to serve..

Try this simple and easy recipe and Please share your valuable comments.

Read More