Thali Meal 22

thali meals35

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Ribbon Sev

Dal sev

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Kerala Chicken Briyani

Kerala  Briyani


Ingredients

Chicken -1 kg

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

For the Sauté:

Onions-4 medium

Green chillies-6 medium

Garlic-2tsp

Ginger -3tsp

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 salt cook it For the 7 mins.
  5. When the oil floats at the top, add the chicken pieces and mix it well.
  6. Add the basmati rice and water to the chicken.(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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German – Cucumber salad

German Cucumber Salad

 

German cucumber salad – is a traditional method of preparing salad.By adding onions and cucumber slices in a sour cream and vinegar for dressing overnight to get a maximum flavor.This is an excellent combination and refreshing salad.


Ingredients

Cucumbers-2
Onion-1(optional)
Sugar-1 tbsp
Vinegar-2 tbsp
Salt and Pepper to taste
Paprika(optional) -1 pinch
Parsley-few(Optional)


Preparation method

  1. Slice cucumbers and onion on a platter; season with salt .keep aside for few mins.
  2. Squeeze excess moisture from cucumbers.
  3. Stir  sugar, vinegar and parsley together in a large bowl.
  4. Add cucumber and onion slices into the mixture.
  5. Refrigerate over night; garnish with paprika to serve.

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Potato Peas Stir Fry

aloo mutter


Ingredients:

Potato-500gms

Peas-250 gms

Turmeric-1/2 tsp

Hing-1/2 tsp

Green chillies-2

Salt to taste

Oil

 For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves


Preparation method:

  1. Boil the potatoes in the hot water with the salt for 12 mins and filter it.
  2. Peel the potatoes and cut into cubes.
  3. Heat oil in a pan add tempering spice and sauté it.
  4. Once they splutter, add chopped green chillies, turmeric, hing and salt.
  5. Fry it for 2 mins in medium flame.
  6. Add potato cubes and stir it well.
  7. Add the fresh peas and cover it cook for 5 mins in medium flame.
  8. Dry roast it for few mins in low flame.
  9. Garnish it with the coriander leaves.
  10. Serve it hot with roti or rice.

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Drumstick Dal Fry

Drumstick leaves dal fry

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Violet Cabbage stir fry

violet Cabbage


Ingredients:

Cabbage-250 gms

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

 

Spices:

Turmeric-1/4 tsp

Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  2. Once they splutter, add chopped cabbage and 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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Prawn Briyani

Prawn Briyani

Prawn Briyani


Ingredients

Prawns-500 gms

Basmati Rice-500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cloves-4

Cinnamon-2

Cardomom-2

Bay leaves-2

 

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:

  • Cook the rice separately.
  • Heat oil in a pan, cinnamon, cloves, cardamom and bay leaves.
  • Add Chopped onions and green chillies and sauté it
  • Add ginger garlic paste and fry it.
  • Add tomato puree and the spices with the salt
  • When the oil floats at the top, add the prawns and mix it well
  • Cover it and cook it For the 8 mins in a low flame.
  • Take the electric cooker, add the cooked rice as a layer and add the prawn masala on the top as a layer, garnish it with coriander leaves .repeat it For the 3 times.
  • Sprinkle orange colour diluted water at the top and cooks it For the 4 mins.
  • Garnish with Fresh coriander and serve it hot with raita

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Cabbage Rasam

cabbage rasam

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Kaya Upperi

plantain fry

Ingredients:

Plantain-2

Chilli powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

Peel Plantain and cut into slices.

Add chilli powder, turmeric, hing, salt  to the plantain slices and mix it well.

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces.

Cover it and cook it in a slow flame until it turns to golden brown.

Serve it hot with rice or roti.


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