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Tuesday, 19 August 2014

Brinjal chutney / Brinjal chops - side dish for Biriyani

This weekend, i and my family went to visit my husband's friends house. His wife Mrs. Sahana Raffic was prepared a Lot of items. We very much impressed with her Brinjal chutney. It was very nice and we all liked very much. I asked the recipe and i tried the next day itself. It came very well with the same taste. I have tasted it before, in most of the biriyani centers as side dish for biriyani. But, this is tastier than that. We should use sesame oil (gingali oilor Nallanai) for preparation and the special powder also very important. let we prepare the yummy Brinjal chutney or brinjal chops.

Basic information :
Preparation time : 15 Mins
Serve for : 3 Persons
Ingredients :

For grind :
Peanut : 2 Tsp
Sesame seeds : 2 Tsp
Mustard seeds : 1 Tsp
Cumin seeds : 1 Tsp
Methy seeds : 1 Tsp
For seasoning :
Sesame oil : 3 Tsp
Mustard seeds : 1/4 Tsp
Onion : 1 No
Tomato : 1 No
Brinjal : 200 Gm
Tamarind juice : 1/2 Cup
Turmeric powder : 1/4 Tsp
Chilly powder : 1 Tsp
Coriander powder : 1 Tsp
Salt : To taste
Method :
Fry well the grind ingredients and grind after getting cool as powder.
Heat nallanai (sesame oil) in a pan, add mustard seeds. After it splutters, add nicely chopped onion, curry leaves and washed and sliced brinjal and saute well.
After the brinjal fried well, add chopped tomato and fry saute well.
Add thick tamarind juice, masala powders and salt and cook till the raw smell goes.
At last, add the fried and ground powder and mix well.
After mixed well, transfer to the serving dish and serve hot.
Try this tasty recipe and please share your valuable comments..


Butter chicken masala

Chicken masala for chapathy, parota, naan is a favorite side dish for most of us. This time, i tried to make butter chicken masala. It came very well and my husband liked very much. The gravy made with fried onion, tomato, ginger, garlic paste, saute with butter is giving nice aroma and good taste. It goes also good with rice also. When we fry the chicken in butter, it gives more tasty and aroma. let us see how to prepare the tasty "Butter chicken masala".
Basic information :
Preparation time  : 10 Mins
Cooking time : 20 Mins
Serve for : 3 Persons
Ingredients :

For fry and grind :
Onion : 2 Nos
Tomato : 2 Nos
Ginger : small log
Garlic : 3 Nos
Curry leaves : Few
Cinnamon : 3 Pcs
Cardamon : 2 Nos
Cloves : 2 Nos
For saute :
Butter : 3 Tsp
Onion : 1 No
Grated ginger : 1 Tsp
Curry leaves : Few
Green chilly : 1 No
Turmeric powder : 1/4 Tsp
Chilly powder : 2 Tsp
Coriander powder : 2 Tsp
Garam masala : 1 Tsp
Salt : To Taste
Chicken : 1/4 Kg
Method :
Fry well the ingredients given under for fry and grind heading and keep it for cool in room temperature.
After gets cool, grind it as a paste.
Heat butter in a pan, add Onion slices, grated ginger, curry leaves and saute well. Add washed chicken pieces and saute.
Add ground paste and all the masala powders and saute. Add salt.
Add water, close the pan with the lid and cook till the chicken cooked well.
Cook till, raw smell goes, the gravy came thick. After that, transfer to the serving dish and serve hot.....
Try this yummy curry, and enjoy the taste. Please share your valuable comments...


Monday, 18 August 2014

Poha laddu - Aval laddu

For Gokulashtami, i thought to prepare something different menu with using aval or poha. Most of the kids are like to see Chota bheem in Pogo channel. Chota bheem's laddu is famous for all of them. Then, i thought to prepare aval laddu. It came very well and my daughter liked very much. She gave to her friends also. All kids enjoyed with the laddu. It is very simple and preparation time also very less. We can easily prepare this as Gokulashtami prasatham. I am very glad to share this to you all in this festive season. Let us see How to prepare the tasty prasatham, " Aval or Poha Laddu".
Basic information :
Preparation time : 15 Mins
Serve for : 4-5 Persons
Ingredients :
Aval or poha : 1 Bowl
Grated coconut : 1/2 Cup
Cashew nut : 5 Nos
Cardamon powder : 1/2 Tsp
Sugar : 5 Tsp
Ghee : 2 Tsp
Method :
Mix 1 cup of sugar in 1/2 glass of water and make syrup in string consistency.
 Fry the grated coconut, cashew nut and grind little. 
Soak aval for 3-4 minutes and squeeze it. In bowl take ground coconut, ghee, sugar syrup, cardamon powder and mix it well.
After mixed well, make lemon size ball as laddu and garnish with pista or cashew nut and enjoy.
Try this delicious recipe and make your festive sweetness. Please share your valuable comments..



Saturday, 16 August 2014

Janmashtami special - Aval payasam / Poha sweet payasam

In Janmashtami day(Krishna jayanthi, Gokulashtami) we would like to prepare something special which is favorite for the Lord Krishna. Aval or poha (rice flacks) is the favorite for the lord Krishna. I am preparing aval payasam for this festival day. Payasam is one of the favorite for all of my family members. When preparing with aval, it gives more taste to the sweet and preparation time also very less. Happy Janmashtami day for all. Let us see how to prepare delicious "Aval payasam", "Poha kheer".
Basic information :
Preparation time  : 10 Mins
Cooking time : 20 Mins
Serve for : 3 Persons
Ingredients :
Aval or poha : 1 Cup
Coconut milk : 2 Cup(1,2)
Sugar : As per taste
Cardamon powder : 1 Tsp
Cashew nut : Few
Pista : Few
Ghee : 2 Tsp
Method :
Rinse the aval or poha and keep it aside. Take coconut milk as first and second. Heat ghee in a pan, add cashews and fry till golden brown comes, take out and keep it aside.
Add rinsed aval and fry a little.
Add 2nd coconut milk and allow it to cook well.  Add cardamon powder and sugar, mix.
After aval cooked well, add  1st coconut milk and keep it in low flame for 2-3 minutes.
After add fried cashews and pistas, transfer to the serving dish and serve hot.
Try this delicious, yummy sweet recipe and get the lord Krishna's blessings. Please post your valuable comments...


Friday, 15 August 2014

Bread roll stuffed with Sweet corn and potato

Bread rolls is delicious tea time snack. The stuffing is our choice. I am preparing this roll, stuffing with sweet corn and potato. It is very tasty and healthy also. I am making this roll in two ways. One is, directly stuff in the wet bread slices and fry. Another one is, mixing  maida with wet bread, make dough, stuff in the dough balls and fry. Two methods are came very nice and very tasty also. It is the best snack in tea time. We can make it, when the guests come to our home. Let us prepare Bread roll stuffed with sweet corn and potato.
Basic information :
Preparation time : 20 Mins
Serve for : 4 Persons
Ingredients :

Fresh Bread : 1 Pack
Potato : 4 Nos
Sweet corn : 1 Bowl
Cumin seeds : 1 Tsp
Onion : 1 No
Curry leaves : Few
Coriander leaves : Few
Grated ginger : 1 Tsp
Chopped garlic : 1 Tsp
Chilly powder : 1/2 Tsp
Salt : To taste
Oil : For fry
Method :
For stuffing :
Boil the potatoes and sweet corn separately. Peel off the boiled potatoes and smash it. In boiled sweet corn grind half of it and use as it is the excess.
Heat oil in a pan, saute well cumin seeds, chopped onion, ginger, garlic, smashed potato, ground sweet corn, whole sweet corn, curry leaves, coriander leaves well with adding salt. This stuffing is same for two methods.
Method 1 :
Cut the edges in the bread, wet the bread and takeout the water by pressing it with your palm. If water is there, it will drink oil. Make balls in stuffing, stuff in the wet bread.
Roll it and close the stuffing well. Make all the bread like this.
Heat oil in frying pan, make shallow fry the rolls.
Method 2 :
Cut the edges in the bread slices, wet and mix well with the maida to make smooth dough.
Make balls with the dough. Press the ball in oil greased polythene paper and put the stuff ball over it.
Close the dough cover the stuff and roll it.
Shallow fry the rolls in heat oil. After fried in all the sides well, transfer to the serving plate, serve hot with tomato sauce.
Try this delicious snack and please share your valuable comments ....





Thursday, 14 August 2014

Independence day special - Cauliflower / Malaai Gobi

For Independence day, i thought to prepare special flag color dish. Then i thought to prepare with gobi. For Saffron color, i made chilly gobi fry. For green color, i made Mint gobi. Then, for white color, i tried gobi malai and decorated. My husband said, all the three items are very nice and colorful to see also. In this gobi malai recipe, i am adding lime juice for tangibleness. If you want gravy, we can add yogurt or curd instead of lime juice. It will be very tasty. For dry version, i use lemon juice. If we prepare colorful like this everybody in our family will get the feel of "Proud to be an Indian". Jaihind.

Basic information :
Preparation time : 20 Mins
Serve for : 3 Persons
Ingredients :

For grind :
Coconut : 3 Pcs
Fennel seeds : 1 Tsp
Garlic : 4 Pcs
Green chilly : 3 Nos
For saute :
Oil :  2 Tsp
Cinnamon : 2 Pcs
Cardamon : 2 Nos
Cloves : 4 Nos
Onion : 1 No
Grated ginger : 2 Tsp
Curry leaves : Few
Coriander leaves : Few
Lemon juice : 2 Tsp
Salt : To Taste
Cauliflower : 1/4 No
Potato : 1 No
Method :
Grind the ingredients as paste which is under for grind heading.
Clean the gobi pieces well in hot water with adding turmeric powder and salt. Boil potato, peel off and cut into cube. Heat oil in a pan, add cinnamon, cardamon, cloves. Add onion slices, grated ginger, curry leaves, coriander leaves and saute well.
Add ground paste, lemon juice and saute.
Add gobi and potato pieces, salt. Add little water and keep it in medium flame till the raw smell goes.
After the raw smell goes and gravy became dry, transfer to the serving dish and serve hot. We can decorate with Mint gobi and Chilly gobi as Independence day special.