Yam Chops

sena chops

Sena Chops


Ingredients:

Sena-250 gms

Turmeric-1/2 tsp

Hing-2 pinch

Salt to taste

Oil

For the grinding:

Garlic cloves-6

Fennel seeds-2 tsp

Cumin seeds-1 tsp

Red chillies-4


Preparation method:

Peel it and cut into cubes, add turmeric, hing  and salt.

Pressure cook the sena, filter and keep it aside.

Heat oil in a pan, add sena cubes and fry it till it turns to golden brown.

Heat oil in a pan, add the grinded masala, add turmeric, salt and hing.

Mix it, cook For the 4 mins and add the fried sena cubes.

Toos it and mix it well For the 10 mins.

Serve it hot with rice or roti.


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Punjabi Tawa Fish Fry

Punjabi fish fry

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Sesame Cucumber Salad

Japanese Cucumber salad

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Tomato Rice-Pressure Cooker method

Tomato Rice

Tomato Rice-pressure Cooker


 

Ingredients

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

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- 6 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top, add the basmati rice and water.(Water ratio 1:2- including the mixture prepared)
  7. Add lemon juice, coriander and mint leaves
  8. Cook it For the 3 -5 whistles
  9. Serve it hot with raita.

 


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Chayote coconut curry

chayote coconut dal curry

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Orange Rasam

Orange  Rasam

Orange Rasam


Dal water-1 cup

Tomatoes-2

Green chillies-3

Turmeric-1/2 tsp

Salt to taste

Coriander leaves

Orange -1

Oil

 

For the Tadka:

Mustard-1/2 tsp

Red chillies-2

Curry leaves-1 spring

Hing

DD spices

 

For the DD spices:

Cumin seeds-1/2 tsp

Pepper-1/2 tsp


 

Preparation method:

Heat pan and add coriander leaves, chopped tomatoes, green chilies, salt, turmeric, and dal water.  Boil it For the 15 mins. Simmer it For the last 8 mins.

Crush fresh pepper and cumin in DD

Heat oil in a pan, add mustard, curry leaves, red chillies, hing, add DD spices.

Once they splutter, add tadka to the rasam, simmer it For the 2 min.

Add Orange juice and switch off the flame.

Garnish it with coriander leaves.

Serve it hot.

 

Note: No tamarind, No Garlic. Fresh pepper and cumin.


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Cluster Beans Curry

Cluster beans


Ingredients:

Kothavarangai-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 kothavarangai 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. Garnish it with fresh coriander leaves
  6. Serve it hot with rice or roti.

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Yam Gravy

Yam Gravy

Sena Kura


Ingredients:

Yam -1/2 Kg

Salt to taste

Oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Fennel seeds-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Chilli powder-1tsp

Coriander powder-2 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp


Preparation method:

  1. Heat oil in a pan, add onions and sauté it.
  2. Add ginger garlic paste and cook For the 2 mins
  3. Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder, salt and cook it For the 5 mins.
  4. Grind it in a blender and make a fine paste. Tomato paste is ready.
  5. Fry the spices in the dry pan, till it gets nice aroma.
  6. Grind the spices to a smooth paste with the coconut.Coconut paste is ready.
  7. Heat oil in a pan, add fennel seeds and curry leaves.
  8. Add tomato paste, turmeric and salt.
  9. When the oil floats at the top, add the yam pieces and mix it well
  10. Cover it and cook it For the 12 mins in a low flame.
  11. Add the coconut paste and stir it well and cook For the 10 mins.
  12. Garnish with Fresh coriander and serve it hot with rice or roti.

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Chapati sandwich

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Banana Smoothie

banana smoothie

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