Carrot Stir Fry

Carrot fry

Carrot Stir Fry


Ingredients:

Carrot-250 gms

Green chillies-2

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Curry leaves

 

Spices:

Turmeric-1/4 tsp

Hing-1 pinch


Preparation method

 

  1. Heat oil in a pan, add mustard and curry leaves.
  2. Once they splutter, add green chillies, grated carrots  and sauté it.
  3. Add turmeric powder, hing, salt and stir it well.
  4. Cook it For the 5 mins in a low flame.
  5. Serve it hot with rice and rotis.

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Ridge Gourd Curry(Peerkangai Curry)

Ridge gourd

Peerkangkai


Ingredients

Peerkangai-500gms

Green chillies-2

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Sambar powder-1/2 tsp

Shallots

Salt to taste

Oil

 

For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  • Wash, peel it and cut into medium slices.
  • Add all the ingredients to the slices and mix with your hands.
  • So that it will get smashed and juicy.
  • Sprinkle water cove it and cook in a medium flame For the 20 mins.
  •  Heat oil or ghee in a pan, add tempering spices.
  • Once they splutter, add it the cooked peerkangai.
  • Mix it well, garnish it with coriander leaves.
  • Serve it hot with rice or roti

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Yellow Curd Rice

 

Curd-Rice

Preparation time:5 min;  Yield: Serves-3; Recipe Category: Lunch-Veg;  Recipe Cuisine: Indian

Ingredients:

Curd – 1 Cup;
Green chillies-2
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
Asafoetida -1 pinch
Ginger small pieces
Curry leaves
Turmeric Powder-1 pinch(Optional)
Coriander leaves
Oil for tadka
Salt to taste

Method:

  • Whisk the curd gently, add salt.
  • For tadka,heat the oil in the pan, add mustard seeds, urad dal,green chillies, ginger pieces,curry leaves,asafoetida,turmeric powder.fry it till it gets splutter.
  • Add the tadka to the curd. add chopped coriander leaves.
  • Add the boiled,mashed cooked rice and mix it with the curd.
  • Serve it with the pickles and veg-curries.

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Vada – Medu vada

vadaiVada


Urad dal – 1 cup
green chillies – 4
cumin seeds-1/2 tsp

curry leaves

salt

Oil

 

Optional:

onion – 3 medium

chopped ginger-2tsp

hing


  1. Soak the Urad dal For the 3 hrs.
  2. Grind it  with cumin seeds, green chillies, curry leaves and ginger flakes.
  3. Now add hing, salt, chopped onion, curry leaves and salt.
  4. Mix it well to the right dough pliable consistency, the dough should be neither watery nor thick.
  1. Heat the oil For the deep frying in a thick-bottomed flat pan on a medium flame.
  1. Take small portion of dough and make it into small vadas and deep fry in oil.
  2. Serve hot with meals or as snack.

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Egg Recipes – Egg Curry – Spicy Egg Roast – Egg Curry Recipes – Monica

Egg recipes – Egg curry is very simple and delicious dish.Egg curry is prepared using onion and pepper mixture, Boiled eggs roasted in this mixture in a medium flame.so it tastes very different. Spicy level can be adjusted from mild to hot according to individual preference.

Egg recipes – Egg curry is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat content and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid,Choline, Minerals-Phosphorus,Iodine,Selenium.it helps improving healthy skin, eyes and the nervous system.it helps in the development of all cells in the body,for healthy bones and teeth,formation of red blood cells and for energy metabolism.

Egg Recipes – Egg Curry is great side dish for rice or roti. Egg curry is perfect for picnic or for any family gatherings. it’s very healthy and yummy dish. Egg curry can be served for lunch or dinner.

Ingredients

Eggs-4
Onions-2
Green chillies-2
Garlic Garlic paste-2tbsp
Turmeric-1/2tsp
Chili Powder-1/24tsp
Crushed Pepper -1/2tsp
Cumin Fennel Powder-1/2tsp
Cinnamon-2
Bay Leaves-2
Cardamom-2
Cloves-4
Parsley/Coriander-few
Salt to taste
Oil

Preparation method

Heat oil in a pan, add bay leaves, cloves,cinnamon & cardamom.
Add chopped onions and green chilies sauté it until it turns translucent and soft.
Add turmeric, salt, and mix it well.
Add ginger, garlic paste and fry it.
Boil the eggs, cut into half and add it to the onion masala.
Add cumin, fennel powder,crushed pepper and mix it well.
Cover it and cook for few mins.
When the oil floats on the top and the eggs are roasted switch off the flame.
Garnish it with parsley/coriander.
Serve it hot with rice or roti.

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Brahmi Leaves Powder

Brahmi Powder-Vallarai Podi

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Bitter Gourd Recipe – Bitter Gourd Chips – Karela Fry – Indian Veg

pavakkai chips

 

Bitter Gourd Recipe – Bitter Gourd Chips -Origin

Bitter Gourd Recipe – Bitter Gourd chips – 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 Chips – Spices and Cooking method

Bitter Gourd Recipe – Bitter Gourd chips- Simple recipe prepared in less time.This is my version of cooking,The bitter gourd boiled with turmeric and salt. Then the boiled bitter gourd slices marinated with the chilli, cumin and turmeric powder. After marination bitter gourd slices fried in the oil. 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 fry it in a low flame.

Bitter Gourd Recipe – Bitter Gourd Chips – Nutritional health benefits

Bitter Gourd Recipe – Bitter Gourd Curry -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 Chips – Serving method

Bitter Gourd Recipe – Bitter Gourd Chips – is an excellent side dish can be served with rice as a main course for lunch or dinner.Bitter gourd curry can go well with rice, sambar and rasam. 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-250gms
Chilli powder-1 tsp
Cumin powder-1/4tsp
Turmeric powder-1/2 tsp
Hing-1/4 tsp
Salt to taste
Oil


Preparation method:

  1. Wash pat dry and chop bitter gourd into medium  slices.
  2. Boil it in a salt water and keep it aside  for to cool.
  3. Add chilli powder, turmeric, hing, cumin powder, salt to the slices and mix it well.
  4. Marinate it for 15 mins.
  5. Heat oil in a pan, add the marinated pieces and  tawa fry it .
  6. Add few at times, fry it till it turns to golden brown. Cook it  in the medium flame.
  7. Serve it hot with rice ,meals and curd rice.

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Cauliflower Fry

Cauliflower fry

Gobi Fry


Ingredients:

Gob-250 gms

Turmeric-1/4 tsp

Hing-1 pinch

Chilli powder-1/2 tsp

Cumin powder-1/4 tsp

Salt to taste

Oil


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the  2 min.
  2. Add chilli powder, cumin powder, turmeric powder, hing, salt and mix it well.
  3. Marinate it For the 15 min.
  4. Heat the oil in a pan and add the marinated gobi flowers and fry it.
  5. Cook it For the 10 mins in a low flame till it turns to golden brown.
  6. Serve it hot with rice and rotis.

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Mango Sambar

mango sambar

Mango Sambar


Ingredients:

Mango-1

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Onion-1 medium/Shallots-10

Tomato-2

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

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Chicken Biryani – Sindhi Chicken Biryani Recipe

Sindhi Chicken Briyani

Sindhibriyani

Chicken Biryani – Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan.Chicken Biryani – Sindhi Biryani is one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.
Chicken Biryani – Sindhi Biryani is prepared by cooking rice and chicken separately. This video shows my style of cooking. Chicken and potatoes are cooked with all spices and yogurt. Rice is cooked with the spices separately. The rice and curry brought together and layered. Slow cooking process results more tasty, juicy and delicious chicken biryani.

Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty.You can also substitute mutton with chicken. Potatoes are not necessary , it can be added to give richness to the dish.

Chicken Biryani – Sindhi 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 – Sindhi Biryani recipe is a creation of layers of perfectly cooked with meat curry, rice and herbs. For healthy diet use less oil and incease the yogurt level,instead of white rice you can use brown rice. Chicken Biryani – Sindhi Biryani is the great dish perfect for any occasions, family gatherings.Chicken Biryani – Sindhi Biryani is very easy to make and delicious to taste.


Ingredients

Chicken -1 kg
Potatoes-1/2 kg
Basmati Rice-1 Kg
Sindhi Briyani powder- 1 packet
Curd-300gms
Salt to taste
Oil/Ghee

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)

Garnishing

Fresh Coriander – 1/3 bunches
Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry  it until it turns to golden brown.
  2. Add green chillies and ginger garlic paste and cook for few mins.
  3. Add chicken pieces and cook it for 10 mins.
  4. Add potato cubes and fry it
  5. Add curd, sindhi biryani powder, salt and tomato puree.
  6. Cover it and cook for 20 mins ,when the oil separates from the curry  and floats on the top and gravy is thick,switch off the flame.
  7. Cook the basmati rice in electric cooker 3/4 with the cloves, cinnamon, cardamom and bay leaves. keep it aside.
  8. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add chicken masala as a layer on the top. Add chopped coriander leaves. Repeat it for 3 layers.
  9. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it for 5 mins.
  10. Serve it hot with raita or brinjal curry.

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