Dal Mullu Murukku

Dal Mullu Murukku

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Egg Drumstick Leaves Fried Rice

Egg drumstick leaves fried rice

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Homemade French Fries

butter murukku (2)

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Thali Meal 17

Thali Meals 9

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Mashed potatoes with garlic parmesan

American mash

Mashed Potatoes- is easy-to-make and perfect for Thanksgiving and Christmas. They are as simple to make, but the consistency is very important. Not too airy or too heavy, with just enough butter, salt, pepper, and cream to get a fluffy perfect mash.


Ingredients

Potatoes-250gms
Garlic crushed-1/2 tbsp
Cream/Milk-1 Cup
Butter-30gms
Grated Parmesan-1/4 cup
Salt and Pepper to taste


Preparation method

  1. Boil the potatoes with salt, peel it and mash it and set aside.
  2. Melt butter in a saucepan,add garlic ,milk and cook it  in  a medium heat until simmering.
  3. Remove from the heat add mashed potatoes and add seasoning, parmesan cheese to the garlic mixture and mix it well.
  4. When its thicken, serve it.

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Veg Briyani-Pressure Cooker Method

Veg Briyani- Pressure Cooker

Veg Briyani-Pressure Cooker

Ingredients:

Mixed Vegetables-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

 

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- 2 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 vegetables and mix it well.
  7. Add the basmati rice and water to the vegetables.(Water ratio 1:2- including the mixture prepared)
  8. Add lemon juice, coriander and mint leaves
  9. Cook it For the 3 -5 whistles
  10. Serve it hot with raita.

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Methi Egg Pepper Fry

Methi egg pepper fry

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Shallots Chutney

shallots chutney

Shallots Chutney


Ingredients

Shallots-1 cup

Tomatoes-1

Green chillies-4

Salt to taste

 

For the Tadka:

Mustard-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-2 spring

Oil


Preparation method:

  1. Fry the shallots, tomatoes and green chillies in a pan with a drop of oil.
  2. Add it to a blender and make a fine paste by adding water.
  3. Heat oil in a pan, add mustard, urad dal, curry leaves
  4. Once they splutter add it to the chutney, add salt.
  5. Serve it with hot idly or dosa.

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Broad Beans -Arachuvitta Sambar

Avarakka- arachivita sambar

Avarakkai sambar


Ingredients:

Shallots-1 Cup

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Tomato-2

Green chillies-2

Salt to taste

Coriander leaves

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Oil

 

Spices for the grinding

Channa dal-2tbsp

Tuwar dal-2 tbsp

Green gram-1tbsp

Coriander seeds-3tbsp

Red chill-5

Grated coconut-5 tbsp

Fenugreek seeds – 1/4 tsp

Pepper-1/4 tsp

Cumin-1/2 tsp

 

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Red chillies -4

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, 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 and salt cook it until oil floats out.
  7. Add cooked dal and tamarind juice mix it well and cook it For the 12 mins in a low flame.
  8. Add the ground paste and mix it well, cook for few mins in a slow flame.
  9. Add Fresh coriander leaves and serve it hot.

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Baby Bitter Gourd Curry

Pavakkai full curry

pavakkai baby curry


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. Wash ,pat dry and boil it in a salt water and keep it aside For the to cool.
  2. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  3. Once spluttered, add chopped onions and sauté it.
  4. Add the whole bitter gourd(not chopped) and fry it.
  5. Add turmeric powder, hing, sambar powder and salt.
  6. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  7. Garnish it with fresh coriander leaves
  8. Serve it hot with raita or papad.

 


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