Category: Indian

Capsicum Recipes

Bitter Gourd Recipe – Bitter Gourd Fried Rice – Bitter Gourd Pulao – Indian Veg


pavakkai rice

 

Bitter Gourd Recipe – Bitter Gourd  Fried Rice – Origin

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – is a popular dish in India. In India, variety of dishes made with bitter gourd.In North India – kaju karela(fried with Cashew nuts), Karela Sabzi(cooked with Potatoes) are very popular dishes.In Kerala cuisine – thoran(mixed with grated coconut), mezhukkupuratti (stir fried with spices), theeyal (cooked with roasted coconut) and pachadi(food for diabetics).In Andhra Cuisine Pachi Pulusu (Sesame seeds,coconut and peanuts). In Tamil cuisine includes pagarkai pitla, kattu pagarkkai(stuffed and fried).In Konkan cuisine, salt is added to finely chopped bitter gourd and then it is squeezed, removing its bitter juice.

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – Spices and Cooking method

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – Simple recipe prepared in less time.This is my version of cooking,The bitter gourd boiled with turmeric and salt. Bitter gourd slices fried with onions and spices. To give richness you can add ghee and cashew nuts. The spice levels can be adjusted from mild to hot according to individual preferences.Bitter gourd recipe is very yummy and delicious recipe with the crunchy bite.I have done 9 types of dishes with bitter gourd.You can watch the recipe videos in my site.For healthy diet, use less oil and add yogurt in the oil. After frying this with spices, to have a less bitter add grated coconut. This is an excellent dish compared to any fried rice, to give more taste add the tadka more.

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – Nutitional health benefits

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  -This food is low in Sodium, and very low in Cholesterol. It is also a good source of Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Folate, Magnesium, Potassium, Zinc and Manganese.Bitter melon is an excellent source for reduction of blood sugar levels in the treatment of type-2 diabetes.Fresh bitter melon is good source of Vitamin-C, one of the powerful natural antioxidants.Bitter melon helps in relieving indigestion and constipation problems.

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – Serving method

Bitter Gourd Recipe – Bitter Gourd  Fried Rice  – is an excellent dish can be served  as a main course for lunch or dinner.Bitter gourd curry can go well with raita, any veg curry, korma and papad. Bitter gourd curry is very healthy dish that everyone must have weekly once in their diet.Bitter gourd recipe is very easy to prepare and tastes good.Try this recipe and stay healthy.


Ingredients

Bitter gourd-250 gms
Turmeric powder-1/4 tsp
Asafoetida/hing- 1pinch
Sambar powder-1 tsp
Salt to taste
Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp
Urad dal-1/4 tsp
Cumin seeds-1/4 tsp
Red chillies -4
Curry leaves


Preparation method:

  1. Wash ,pat dry and chop the bitter gourds into medium  slices.
  2. Boil it in a salt water and keep it aside for to cool.
  3. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  4. Once spluttered, add chopped onions and sauté it untill it turns to golden brown.
  5. Add chopped bitter gourds and sauté it.
  6. Add turmeric powder, hing, sambar powder and salt.
  7. Sprinkle water, cover it and cook for the 15 mins in a low flame.
  8. Add cooked rice, sprinkle sesame oil  and mix it well.
  9. Garnish it with fresh coriander leaves
  10. Serve it hot with raita or papad.

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tiffin sambar

Ingredients:

Beans -250 grams

Toor dal /Moong dal-1 cup

Onion-1 medium/Shallots-10

Tomato-3

Green chillies-2

Salt to taste

Coriander leaves

Oil

 

Spices:

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Fenugreek seeds-1 pinch

Curry leaves


 

Preparation method

  1. Wash and clean the toor dal or moong  dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  7. Add chopped beans sauté it For the 5 min
  8. Add cooked dal and cook it For the 12 mins in a low flame.
  9. Add fresh coriander leaves and serve it hot.

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Begoon Bhaja

Baingan Bhaja

Brinjal  Chips:


Ingredients:

Brinjal-250 gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

  1. Wash and cut the brinjal into slices.
  2. Add chilli powder, turmeric, hing, salt  to the brinjal slices and mix it well.
  3. Marinate it For the 15 mins.
  4. Heat oil in a pan, add the marinated pieces and deep fry it till it turns to golden brown.
  5. Add few at times in medium flame.
  6. Serve it hot with rice or roti.

 


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Cucumber Tomato Curry

Cucumber tomato masala

Cucumber tomato masala


Ingredients:

Cucumber-1 medium

Tomatoes-2 medium

Mustard-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves-2 sprig

Salt to taste

Oil

 

Spices:

Turmeric powder-1/2 tsp

Chilli powdr-1 tsp

Coriander-1/2 tsp

Cumin powder-1/2 tsp

Garam masala-1/2 tsp


Preparation method:

 

Heat oil in  a pan add mustard, cumin and curry leaves.

Once they splutter add chopped tomatoes.

Add all the spices and mix it well

Add water and allow to cook For the 10 mins in medium flame.

Peel and chop the cucumber into cubes.

Add cucumber to the tomato masala and cook it For the 4 mins.

Serve it hot with rice or roti.


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Chicken Biryani – Chettinad Chicken Biryani – Chicken Biryani Recipe

Chettinadu Chicken briyani

 

Chicken Biryani – Chettinad Chicken Biryani – Origin

Chicken Biryani – Chettinad Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.Biryani is very popular dish in South Asian cuisine. Chettinad biryani is prepared using aromatic spices in south Indian style.

Types of Biryani – Chicken Biryani

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Chettinad Chicken Biryani – Spices and Cooking method

Chicken Biryani – Chettinad Chicken Biryani recipe is my version of cooking. Chetinad biryani prepared using aromatic spices dry roasted , powdered and cooked with chicken.Chicken pressure cooked with onion, ginger, garlic, tomatoes and spices.red chillies,curry leaves, ginger garlic cubes,onion and tomato gravy. Then cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. You can feel the spicy taste which is unique to chettinad.Instead of water coconut milk can be used to give richness to the dish.

Chicken Biryani – Chettinad Chicken Biryani – Nutritional health benefits

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Biryani – Chettinad Chicken Biryani – Serving method

Chicken Biryani – Chettinad Chicken Biryani – is the perfect dish for family gatherings and parties. Chettinad Chicken Biryani can be served as the main course either for lunch or dinner. Raita, dhai chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. Chettinad chicken biryani is an excellent dish have its own flavor and unique taste. Try it and enjoy.


Ingredients

Seeraga Samba Rice- 1kg
Chicken – 1kg
Onion -4 medium
Green Chillies-3
Ginger Garlic Chopped -2tbsp
Tomato – 4
Ginger paste-3tbsp
Garlic paste – 2tbsp
Biryani Powder – 2tbsp
Red Chilli Powder-1/2tsp
Turmeric-1/2tsp
Lemon-1
Coriander leaves
Salt to taste
Oil

For Tempering /Taddka

Cinnamon-4
Bay Leaves-2
Cloves-6
Flower pod-1
Aniseeds-2
Cardamom-4
Fennel seeds-1/2tsp

Briyani Powder

Red Chillies-2
Coriander-1tbsp
Cumin seeds-1/2tbsp
Fennel seeds-1/2tbsp
Cinnamon-2
Cloves-4
Cardamon-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine biryani powder.
  2. Heat oil in a pressure cooker, add Cinnamon, bay leaves,cloves, cardmom and fennel seeds.
  3. Add chopped ginger, garlic green chillies and onions and fry it
  4. untill it turns to golden brown.
  5. Add ginger garlic paste and allow it to boil for few mins.
  6. Add chopped tomatoes and cook till it turns to tender.
  7. When the oil separates, floats on the top and the gravy is thick,add the biryani powder, salt, turmeric and chilli powder(optional)and mix it well.
  8. Add the chicken pieces and mix it with the masala cook for few mins.
  9. Cover it and pressure cook for 3 whistles in a slow flame.
  10. Transfer the gravy to a electric cooker (optional), add rice and water(1:2 ratio).
  11. Add chopped coriander leaves,lemon juice,mix it well and cook it (3 whistles in pressure cooker.)
  12. Chettinad chicken biryani is ready.Serve it hot with raita,salad or brinjal curry.

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Scrambled Potato

Potato scrambled

Scrambled Potato


Ingredients:

potato-250gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

Peel it and cut potato into tiny pieces.

Add chilli powder, cumin powder,turmeric, hing, salt  to the potato and mix it well.

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces and deep fry it till it turns to golden brown.

Add few at times in medium flame.

Serve it hot with rice or roti.


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Egg In Onion Gravy

Egg in onion bedEgg in onion Gravy


Ingredients

Eggs -4

Salt to taste

Oil

 

For the Tempering / Tadka:

Cinnamon-2

Cloves-2

Cardamom-1

Bayleaf-1

Curry leaves

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cumin and curry leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and  spices with the salt fry it.
  4. When the oil floats at the top, add the eggs and mix it well
  5. Cover it and cook it For the 9 mins in a low flame.
  6. Add the crushed pepper and mix it well.
  7. Garnish with Fresh coriander and serve it hot with rice or roti.

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Thoran

Cabbage Kootu

Thoran

Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes.


Ingredients

To serve


Preparation Preparation method

  1. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir For the about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry For the 30 seconds.
  2. Stir in the cabbage and carrots and cook, covered, over a medium heat For the 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
  3. Stir in the green chillies and coconut, heat through For the a minute and serve. Serve with rice and poppadoms.

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Ivy Gourd Rice

Ivy Gourd Rice

Kovakai rice


Ingredients:

Ivy gourd-250 gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped ivy gourd and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  5. Add cooked rice, sprinkle sesame oil and mix it well.
  6. Garnish it with fresh coriander leaves
  7. Serve it hot with raita or papad.

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Snake Gourd Stir Fry

Snake Gourd Stir Fry

Pudalngai stir fry


Ingredients:

Snake gourd-250 gms

Salt to taste

Oil

 

For the Tempering/Tadka:

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves

 

Spices:

Turmeric-1/4 tsp

Hing-1 pinch

Sambar powder-1/4 tsp


  1. Heat oil in a pan, add cumin seeds, red chillies and curry leaves.
  2. Once they splutter, add chopped sanke gourd ,sambar powder, turmeric powder, hing, salt and stir it well.
  3. Cook it For the 5 mins in a low flame
  4. Serve it hot with rice and rotis.

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