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Showing posts with label adukkala. Show all posts
Showing posts with label adukkala. Show all posts

Sunday, March 1, 2015

Capsicum Masala Rice / Bell pepper Rice




This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:
  • Cooked basmati rice - 2 cup
  • Chopped onion - 1 small
  • Capsicum / Bell pepper (chopped) - 2 nos
  • Peanut - 3 tsp
  • Cumin seed - ½ tsp
  • Urad daal - 1 tsp
  • Chana daal (optional) - 1 tsp
  • Coriander seeds - 2 tsp
  • Red chilly - 1 no
  • Fennel seed - ½ tsp
  • Black pepper - ½ tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Turmeric powder - 2 pinch
  • Ghee - 2 tbsp
  • Cashew nut - 1 tsp
  • Mustard seed - 1 tsp
  • Red chilly - 2 nos
  • Salt to taste

PREPARATION METHOD:
  • Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
  • Grind all the roasted ingredients together.
  • Heat ghee in a heavy bottomed pan.
  • Add mustard seeds and red chilly, let it splutter.
  • Add 1 tsp peanut and cashew nut into it and fry them.
  • Add chopped onion and saute for 2 minutes.
  • Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
  • Add cooked rice, ground masala and salt into it and mix well.
  • Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.



Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.





Friday, November 29, 2013

Baked sweet potato



INGREDIENTS:
  • Sweet potato -  1 (large)
  • Pepper powder -  1/2 tsp
  • Garlic ( crushed) - 2 nos
  • Oil - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Scratch off the potato skin and wash it.
  • Cut it in to small wedges.
  • Add garlic, pepper powder, oil and salt into the potato wedges.
  • Mix them together.
  • Preheat oven to 350 deg F.
  • Grease the pan with oil.
  • Spread the marinated wedges in the pan.
  • Bake for 5 to 7 minutes in the oven.
  • Turn the other side and bake  for another 5 mins.
  • Remove it from the oven when it turns light golden color.

Saturday, November 9, 2013

Green Peas Thoran / Green Peas Stir fry



INGREDIENTS:
  • Dried Green peas - 1 cup
  • Green Chilly (slit) - 3 nos
  • Chopped Onion - 2 tbsp
  • Grated Coconut - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - ½  tsp 
  • Cumin seeds- pinch
  • Garlic pods - 1 nos 
  • Mustard seeds - 1 tsp
  • Red Chilly- 2 nos
  • Curry leaves - 1 stem
  • Coconut Oil - 1 tbsp 
  • Salt to taste
  • PREPARATION METHOD:
  • Soak dried green peas in water for 6 hour. 
  • Wash the soaked peas.
  • Add salt, green chilly, turmeric powder and water to the soaked peas.
  • Cook well until the water dries up. 
  • Mix coconut, cumin seed, chilly powder and garlic and crush it well.
  • Heat oil in a pan.
  • Add mustard seeds, red chilli and let it splutter.
  • Add chopped onion and saute it till translucent.
  • Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
  • Saute it for a minute and remove from the fire.
  • Recommended Combination: Serve hot with Rice / Chappathi / Dosa


Tuesday, November 5, 2013

Healthy Juice





This is a healthy juice made with fruits and vegetables, very suitable for juice diets.

INGREDIENTS:
  • Pineapple pieces – 1 cups
  • Chopped Carrot - ¼ cup
  • Chopped Beetroot - ¼ cup
  • Chopped Banana - ¼  cup
  • Chopped Apple - ¼ cup
  • Sugar – 1 tbsp 
  • Water – 1 cup

PREPARATION METHOD:
  • Blend pineapple pieces, carrot, beetroot, apple, banana and sugar smoothly.
  • Add water and blend it together. 
  • Filter it and serve.

Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Friday, October 4, 2013

Mango Salsa



INGREDIENTS:
  • Ripe Mango - 1 no
  • Finely chopped onion - 1 tbsp
  • Finely chopped Cilantro - 1 tsp
  • Chopped bell pepper - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Peel and chop the mango.
  • Mix chopped mango, onion, cilantro, bell pepper and salt together.
  • Add lemon juice into it and mix well.
  • Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Wednesday, May 29, 2013

Mushroom Rice / Mushroom Biriyani




INGREDIENTS:
  • Mushroom - 20 nos
  • Basmati rice - 2 cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 1 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean and cut the mushroom into half and keep aside.
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  • Add tomato and sauté well.
  • Add mushroom into it and mix well (no need to add water).
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add mushroom masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle.

Wednesday, November 14, 2012

Pineapple Juice




INGREDIENTS:
  • Pineapple pieces – 2 cups
  • Sugar – 1 tbsp 
  • Water – 1 cup

PREPARATION METHOD:
  • Blend pineapple pieces and sugar smoothly.
  • Add water and blend it together. 
  • Filter it and serve.

Monday, September 10, 2012

Carrot Pickle




INGREDIENTS:
  • Sliced Carrot - 2 cup
  • Lemon Juice - 2 tbsp or Vinegar - 1 tsp
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 2 nos
  • Red Chilly -  2 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a pan.
  • Put mustard seed and red chilly into the oil and let it splutter.
  • Add ginger and garlic and saute well.
  • Add chilly powder to the hot oil and saute for a minute.
  • Add carrot and salt and saute well.
  • Sprinkle little water to it and mix well.
  • Cover the pan with a lid and cook for 5 minutes in medium fire.
  • Add fenugreek powder and asafoetida powder and mix well.
  • Remove from fire and add lemon juice or vinegar and mix well.



Monday, September 3, 2012

Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry




INGREDIENTS:
  • Sliced Carrot (length wise) - 1 nos
  • Sliced Broccoli - 1 cup
  • Sliced Onion - 1 nos
  • Turmeric powder - ¼ tsp
  • Crushed Chilly - ½ tsp
  • Mustard seeds - 1  tsp
  • Red chilly - 2 nos
  • Curry leaves - A few
  • Salt to taste
  • Oil - 1 tbsp

PREPARATION METHOD:
  • Put carrot, broccoli and onion into a pan.
  • Add turmeric powder, salt and little water into it and mix well.
  • Cover the pan with a lid and cook.
  • Heat oil in a pan.
  • Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
  • Add cooked vegetable, crushed chilly and mix well.
  • Fry utill it becomes golden colour.

Recommended Combination: Serve hot with Rice / Chappathi



Sunday, August 26, 2012

Pineapple Pachadi



It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

  • Pineapple (finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green Chillies (roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 ½ tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tsp
  • Fenugreek Powder- a pinch
  • Curry leaves - 1 stem
  • Salt to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:

  • Grind the coconut and cumin seeds to a fine paste.
  • Crush  ½ tsp mustard seed.
  • Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
  • When the water almost dries up, add coconut paste and crushed mustard seed into it.
  • When it starts boiling, turn off the stove and allow to cool.
  • Add curd to it and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Wednesday, August 15, 2012

Neyyappam




Neyyappam is a popular South Indian snack. Rice flour and Jaggery are the main ingredients of Neyyappam.In unniyappam we use ripe banana but in Neyyappam we dont. It is very easy to prepare. Kids will definitely like this.

INGREDIENTS:
  • Raw rice Flour (like puttu podi) - 2 cup
  • Kitul Jaggery(Karippatti) - 3/4 cup
  • Ghee - 2 Tbsp
  • Coconut slices(nicely cut) - 2 tbsp
  • Cumin seed - ½ tsp
  • Sesame seed- ½ tsp
  • Coconut Oil for frying
  • Baking soda - 1 pinch(optional)

PREPARATION METHOD:

  • Dilute Jaggery by adding little water into it and filter it.
  • Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed and keep it aside.
  • Add 1 Tbsp Ghee to the rice flour and mix well.
  • Add little water to the rice flour and kneed the dough with hand very well like chappathi dough.
  • keep aside this dough for an hour.
  • After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
  • Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
  • Add baking soda into the  batter and mix well.
  • Heat Oil in a deep frying pan(cheenachatti).
  • Pour a spoonful batter into the hot oil.
  • Deep fry in medium heat.
  • When one side is cooked, turn and cook the other side till it turns brown colour.



Monday, August 13, 2012

Strawberry Watermelon Juice / strawberry Thanni mathan Juice




INGREDIENTS:
  • Strawberry – 15 nos
  • Sugar – 1 Tbsp 
  • Water Melon – 2 cup

PREPARATION METHOD: 
  • Blend  Watermelon, Strawberries and Suger smoothly.
  • Pour into a glass and serve.

Sunday, August 12, 2012

Muthira Thoran / Horse Gram Stir Fry




INGREDIENTS:
  • Horse Gram / Muthira - 1 cup 
  • Grated coconut - 3/4 cup 
  • Cumin seeds- pinch
  • Garlic pods - 2 nos 
  • Turmeric powder - ¼ tsp 
  • Chilly powder - ½ tsp 
  • Pepper Powder - ½ tsp
  • Coconut Oil - 1 tbsp 
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:
  • Cook Muthira / Horse Gram in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle. 
  • Crush Coconut, Cumin seed, Chilly Powder, Pepper Powder and Garlic. 
  • Add the Coconut Mix to the cooked Gram / Muuthira and mix well. 
  • Add Curry leaves and Coconut Oil and stir for a minute and remove from fire.
Recommended Combination: It can be served with Rice / Chappathi.

Saturday, August 11, 2012

Beetroot Rice



INGREDIENTS:
  • Basmathi rice - 2 cup
  • Chopped Beetroot -1 cup
  • Chopped Onion– 1 nos
  • Green peas – ¼ cup
  • Chopped Green chili - 3 nos
  • Ginger Garlic paste - 1 tsp
  • Cinnamon -2 inch stick
  • Cloves- 2 nos
  • Cardamom - 2 nos
  • Salt to taste
  • Ghee or Oil- 1 tbsp
  • Raisins - 2 Tbsp
  • Cashewnut - 10 nos
  • Chopped corriander leaves

PREPARATION METHOD:
  • Heat ghee/oil in a pan.
  • Fry raisins and cashew nut and remove from the pan and keep aside.
  • Add onion, green chili, ginger garlic paste and saute.
  • Add chopped beetroot and saute for 2 -3 minutes.
  • Add greenpeas, salt and saute for a few minutes.
  • Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
  • Add rice into it and fry for a minute.
  • Add the vegetables in rice and mix it.
  • Add 4 cups of water and salt and cook the rice and vegetables in low flame.
  • Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.


Recommended Combination: Serve with Pappadam/Chips and raita.

Friday, August 10, 2012

Grape Juice / Munthiri Juice



INGREDIENTS:
  • Seedless Grapes – 2 cups
  • Sugar – 1 Tbsp 
  • Chilled water – 1 cup
PREPARATION METHOD:
  • Blend grapes and suger smoothly.
  • Add water and blend it together. 
  • Filter it and serve.




Thursday, August 9, 2012

Wednesday, August 8, 2012

Strawberry Juice





INGREDIENTS:
  • Strawberry – 15 nos
  • Sugar – 1 Tbsp 
  • Water – 1 cup
PREPARATION METHOD:
  • Blend  Strawberries and suger smoothly.
  • Add water and blend it together.