Wednesday, May 30, 2012

Green Peas Pulao

                                                
Ingredients:- 

Basmati/ Rice - 
1 cup                                                
Onion - 1(finely chopped)
Ginger- Garlic paste - 1 tbsp

Green chillies - 3 -4 (cut length-wise) Green peas - 1/2 cup
Carrot  - 1/4 cup (chopped)
Beans - 1/4 cup(chopped)
Cinnamon -1
Cloves - 2
Ghee - 2tbsp
Salt - as needed

Method:

Soak rice in water for 15 mins. Drain & keep aside.

Heat ghee in a pressure cooker & add 
cinnamon &cloves.Once splutter, add green chillies, ginger garlic paste and stir until raw smell goes off.
                                                      
                            
Add chopped onions & saute for a minute.Then add chopped carrot ,beans & stir for few mins.
           
                                                                                
Then add green peas & saute for a minute. 


Now add rice & fry for a minute. Add salt as per taste. 

Then add 2 cups of water & mix well.

Close the lid & let it pressure cook on medium flame till its done.

Serve it with raita.


Tuesday, May 29, 2012

Mullangi Sambar / Radish Gravy

                                                 

Ingredients:

Mullangi (radish)- 2(chopped)

Toor Dhal(thuvaram parupu) - 1cup
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Grated Coconut - 1cup
Turmeric Powder - 1/2 tsp
Cumin Seeds(Jeera) - 1tsp

Red chilli - 2
Red Chilies powder - 1/2 tbsp
Coriander powder - 1 tbsp
Mustard Seeds - 1tsp
Urad Dhal - 2tbsp
Curry leaves - few
Salt - as needed


Method:

Pressure cook the dhal and keep aside.
Grind the coconut ,red chilli and cumin-seeds into a fine paste.

Remove the skin and cut the mullangi into small pieces.

Heat oil in a pan,add mustard seeds,urad dal and let it splutter.

Then add curry leaves and onion and stir it until they transparent.

Add tomato and stir it till soft. Add mullangi,turmeric powder,red chilli powder,coriander powder, salt and stir it.

                                             
                              
Add 1cup of water and bring it boil for 8-10 mins.

When the mullangi cooked well, add dhal and ground coconut paste & cook it for 5- 7 mins
                                                
Garnish with coriander leaves.

Serve it with white rice or idly or dosa.


Sunday, May 27, 2012

Homemade Egg Cake(Without Using Oven) /Pressure Cooker cake

                                             
Hi Friends,

Good Wishes!Hope you all are fine.

This is my 50th post, For this special day, I wanted to post a unique recipe that can be enjoyed by the whole family. Hence I have decided to prepare a Egg Cake in a different manner - Instead of oven, I tried with pressure cooker  with the purpose of preparing cake by all the people.

This is the first time am preparing a cake and it came out very well. We thoroughly enjoyed with our family. I would suggest / recommend you all to please try at your home and let me know your feedback.

Finally, I would extend my gratitude to all my visitors, subscribers, followers and fellow bloggers for your endless support. 

Best Regards,
Rekha Madhan

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Ingredients:

Plain flour (maida) - 1 and 1/2 cup                            
Powdered sugar - 1 cup
Egg - 1
Plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon







Method:
                                                   
                           
                               Cake Preparation
Mix powdered sugar and butter together and stir them pretty hard till the mixture becomes light and fluffy.    

                                        
           
Beat the egg very well until it becomes lighter and looks like double the original quantity. 

Add the beaten egg to sugar-butter mixture and Mix well  thoroughly.
                                                                                             
In a bowl, add plain flour (maida) and baking powder and sieve it to avoid any lump.

Now gradually add this maida mixture, to the egg-sugar-butter batter.
                                                        

As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. 

Repeat the process of adding maida and then milk as required, till batter should look fluffy and soft.

                                         
Add Vanilla essence to the batter and again blend thoroughly.

Now grease the baking tin (or cake tin) with butter.Use aluminium tine for baking and it can easily get into the pressure cooker.Pour the mixture into the greased baking tin.   
                                          


Put the sand in the pressure cooker 1/4 filled and heat the pressure cooker on high flame for 2 minutes. Lower the flame from high to low after 2 minutes.
              

                                                
Now put the cake tin containing the cake batter, inside the cooker.( Do not put water inside the pressure cooker)                                  
           
Close the cooker with cloth(use of keeping the cloth is to absorb water vapour) and put another plate over the cloth( see the below image).


Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

After 10 minutes open the lid to check whether the cake is done. Put a knife inside the cake to test whether the cake is completely cooked or not.


If the mixture will not stick on it, means that cake is done.
                                       
                                                   Cream Preparation                            
Butter - 1 cup

Powdered sugar - 2½ cups
Milk  -  4 tbsp(as needed)
Vanilla essence - 1tbsp

Method:

In a large bowl,blend sugar,butter and vanilla essence.Beating well after each addition.

Add milk if the mixture is too dense. Blend it well until light and fluffy. 
                                                    
                               Decoration

Cut the cake in the middle into two halves and apply the cream. After that,place the 1st half on another.Now apply the cream all over the cake.




Now decorate the cake with chocolates.                                               



                           
Note :

The cooker wont get spoiled after baking the cake because we have used sand inside the cooker.  

Use cooker container which has big holes in it.

For Vegeterian,You can make the cake without egg. Just add 1/2 cup refined oil more.Make sure that you stir it hard, till you find air bubble in the batter.     
                              

Saturday, May 26, 2012

Carrot Chutney

                                                    

Ingredients:

Carrots chopped - 2 (Big size)Onion - 1 (chopped)                                                 
Tomato - 1(chopped)            
Mustard-1/2tsp
Urad dhal -1tbsp
Channa dhal -1tbsp
Salt to taste
Red chillies powder-1 tbsp
Coriander Powder - 1 tbsp
Turmeric powder - 1/4 tbsp
Oil-1tbsp
Asafoetida  - pinch
Curry leaves-little


Method:

Heat 1/2 tsp of oil, add mustard seeds,
Asafoetida,channa dhal,urad dhal and let it splutter.

Add chopped onion, chopped tomato& curry leaves and fry it till they transparent.

Then add chopped carrot & stir it. After, add Turmeric powder,red chilli powder,coriander powder &stir it.

Then add 1 cup of water and bring it to boil for 8 - 10 mins. Once carrot has got cooked, switch off the stove and cool.

Grind all the items into a smooth paste and seasoning it.

Ragi Murungai Keerai Adai/Finger Millet Adai

                                                   
Ingredients:

                                                                                               
Ragi flour-1cup
Coriander leaves - 1/2 cup
Onions- 1 (finely chopped)

Green chillies - 2 (finely chopped)
Murungai keerai
(any spinach)-1/2 cup(chopped)
Mustard seeds - 1/4 tbsp
Urad dal-1/4 tbsp
Curry leaves - few
Salt -to taste
Water -to mix
Oil- 3 tbsp

Method:

In a pan, add oil,mustard seeds,urad dal and let it splutter.Add chopped onion,curry leaves, green chilies,Murungai keerai(spinach) and fry it for few mins then switch off the stove.

Put the above ingredients into ragi flour and add coriander leaves and salt properly with little 
water and make like chapathi dough. Keep aside for some tine

                     
                                       
 
Make small ball and flatten (keep the dough on banana leaf or on the tawa)with your fingers to make roti. 

                                                           
Cook on a heated tawa. Apply oil around the roti and cook at low flame till it is done.

Serve hot with carrot chutney.


Friday, May 25, 2012

Beetroot Rice

                                               
Ingredients:

Grated Beetroot  - 1 Large
Onion - 2 medium size(chopped)                 

Oil - 1tbsp
Cooked rice - 1 cup 

Mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp 
Turmeric powder - 1/4 tbsp
Red chilli powder - 1 tbsp 
Coriander powder - 1/2 tbsp
Curry leaves - few
Salt - as needed



Method:

Heat oil in a pan,add mustard seed,urad dal and let it splutter.
Add chopped onion and 
curry leaves and stri it till they transparent.

Add grated beetroot ,red chilli powder,coriander powder, salt, turmeric powder and stir it for few mins and sprinkle some water,close with lid and cook for 5 - 7 mins.Then switch off the stove.

Finally add the cooked rice and mix it well.

Serve it with raita.


Broad Beans Egg Stir Fry (Avarakkai Poriyal)

                                                  

Ingredients:

Broad Beans -1cup(string removed and cut )
Onion chopped - 
1/2 (chopped)
Turmeric powder - 
1 tsp  
Red chilli powder - 
1 tbsp 
Curry leaves - few
Mustard seeds - 1/4 tbsp
Urad dal - 1/2 tbsp
Egg - 1
Salt  - as needed
Oil - 1 tbsp

Method
In a pan or kadai add the cut beans, turmeric and a tsp of the red chilli powder and 1/2 cup of water, cover with the lid and cook on medium heat for 5-6 minutes. Keep aside.

Heat oil in a pan/ kadai and add mustard seeds,urad dal,curry leaves and let it splutter.

Add the chopped onion and fry till transparent & add cooked beans, salt and the rest of the red chilli powder.Let cook for a minute. 

Then break the egg into the poriyal and stir it for few mins and switch off the stove.

Note:

Instead of egg, you can add grated coconut.

Thursday, May 24, 2012

Paneer Cheese Stuffed Paratha

                                               

Ingredients
                                                                             
Wheat Flour/atta –  1cups

Water – as needed
Salt – pinch
Oil – 3 tbsp



For stuffing :                            
Grated Paneer - 4tbsp
Onion - 1 finely chopped
Green chilli - 2 finely chopped
Red chilli powder -1 tbsp
Grated cheese - 4 tbsp
Garam masala powder - 1 tbsp
Roasted cumin powder -1 tbsp
Coriander leaves chopped -few
Pepper powder - 1/4 tbsp
Grated carrot - 4 tbsp
Grated cabbage - 4tbsp                    
Salt – as per taste
Method:

Add salt in wheat flour,mix well by adding water and knead the flour to soft dough,put one tbsp of oil, knead again, make small balls and keep it closed.

In a bowl, add grated paneer,chopped onion,grated cheese, coriander leaves, green chilli, red chilli powder, roasted cumin powder, garam masala powder, pepper powder,grated carrot,grated cabbage ,salt and mix it  well.

Take a small amount of dough, roll well in your palms; spread it to a small round with the help of rolling board and put 1½ tbsp of stuffing mix in the middle and close it nicely. 

Dust it in dry flour,roll it to a big disc.Put it in a hot tava, fry both sides, by adding few drops of oil. 

Serve hot with pickles or brinjal fry.

Brinjal Fry / Eggplant Fry

                                             

Ingredients:
Brinjal -  1/2 kg (cut lengthwise)
Onion - 1(chopped)

Tomato - 1/2 (chopped)
Red Chillies - 2
Garlic - 5 (crushed)
Channa Dal -
1 tbsp  
Urad Dal - 
1 tbsp
Mustard Seeds - 
1 tbsp  
Cumin Seeds - 
1 tbsp  
Curry Leaves - few
Sambar Powder - 
2 tbsp(as per taste)
Turmeric Powder -  1/4 tbsp  
Oil - 3 tbsp
Salt - as needed


   
                               
Method :

Heat Oil in a pan, add red Chillies and fry it for a minute.Now add the mustard seed,Chana Dal and Urad Dal,cumin seeds and fry till splutter.

Then add the Garlic and fry till golden brown.Now add the Onion and Curry Leaves, mix well and fry till the Onion turns transparent.

Then add the tomato & fry it for few mins. Now add Salt, Turmeric Powder and Sambar Powder and mix well.

After that, add the brinjal &mix well.

Under low flame,cover the pan and cook till done.

Serve hot with rice or chapati or paratha.

Note:
      
 Before switch off the stove,you can add grated groundnut(for more taste) and stir it for few mins.


Sirukeerai Kuzhambu

                                             


Ingredients:

Tropical Amaranthus or sirukeerai - 1 bundle(cleaned and chopped)
Onion -1 (chopped)
Tomato - 1 
(chopped) 
Garlic - 2 pods  
(chopped)                      
Mustard seeds-  1/2 tbsp 
Cumin seed -1/2 tbsp 
Fenugreek seeds - 1/4 tbsp
Curry leaves - few  
Turmeric powder-1/4tbsp
Red chilli powder  - 1 tbsp
Coriander powder - 1 1/2  tbsp
Tamarind juice - 3tbsp
Asafoetida - pinch
Salt - as needed

Method :

Pressure cook the sirukeerai with 1/4 cup of water,salt and turmeric powder for one whistle. cool and mash it in a blender.

Heat oil in a pan, add mustard seed,cumin seeds,fenugreek seeds,asafoetida and let it splutter.

Then add chopped garlic and fry for few seconds.Add chopped onion,curry leaves and fry for few seconds. 

Add tomato and fry till soft. Then add red chilli powder,coriander powder &salt and stir it.

Add tamarind juice and 2 cups of water and bring to boil for 5 mins.

Now add smashed sirukeerai & cook it  for 2 minutes.Then switch off.

Serve hot with rice or chapati.

Semiya Biryani

                                             
Ingredients: 

Vermicelli or semiya - 1cup
Onion -1(finely sliced)        
Tomato - 1(finely chopped)  
Ginger-Garlic paste - 1tbsp
Green chilli - 1(cut lengthwise)
Cashewnuts - 5
Cloves - 2 
Cinnamom - 2
Cardamom - 2
Coriander leaves - 2tbsp
Red chilli powder - 1/2 tbsp
Coriander powder - 1/4 tbsp
Mint leaves - 2tbsp
Oil - 
1/2 tbsp 
Ghee - 
1 tbsp
Lemon Juice - 2tbsp
salt to taste 

Method:

Heat a tbsp of ghee in a pan and add vermicelli or semiya & fry it for 4-5 mins till golden brown. 

In a pan add 2 cup of water ,vermicelli & 1/2 tbsp salt.Once the vermicelli is half cooked  turn off heat, drain the water and spread on a wide plate. Keep aside.

In a pan, add oil,ghee,cloves, cinnamon, cardamom,cashewnuts and let them splutter.

Add the sliced onions and saute for 4 mins and add the green chilli,ginger-garlic paste and saute for few mins.

Add tomatoes,1/2 tbsp salt and stir it for few mins.Then add red chilli powder,coriander powder and sprinkle some water.

Under low flame,close the pan and cook it for 5mins.Now, add the cooked semiya &mix it lightly and cook over low flame for 5 - 8 mins and turn off the stove.

Finally add lemon juice & Garnish with coriander leaves.

Serve hot with raita.

Note:

  You can also add vegetables(carrot ,beans...) in semiya biryani.

Wednesday, May 23, 2012

Drumstick Curry/Murungakai Kuzhambu

                                              
Ingredients:

Drumstick pieces - 1 cup(peeled)                 
Oil - 2tbsp
Mustard seeds - 1/4 spoon
Urad dal - 1/4 tbsp
Bengal gram - 1/4 tbsp

Onion - 1
Tomato puree - 1cup
Ginger - 1 inch
Garlic - 6 - 7 pods
Turmeric powder - 1/4 tbsp
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp

Jeera powder - 1tbsp
Grated Coconut - 1cup
Curry leaves - few
Coriander leaves - few

Method:

Grind grated coconut, onion,red chilli powder,jeera powder,garlic,ginger,coriander leaves into a smooth paste by adding some water.

Heat oil in a pan,add mustard oil,urad dal,bengal gram and let it splutter. Then add curry leaves,ground masala paste(see above line) &mix it well and saute for 5 mins.

Then add drumstick pieces and saute for 5 mins. On high flame ,add water till the above ingredients immerse and close the pan & cook it  for  2 to 3mins.

Then reduce the flame to simmer and cook till the vegetables are done.

Once the vegetables has cooked, add tomato puree,salt &coriander powder & cook it for 5mins.Then turn off.

Garnish with coriander leaves.

Note:

 For more taste,You can add potatoes along with drumstick.



Carrot Ginger Juice

Carrot Ginger juice is one of the effective nutriment.  One glass of fresh Carrot Ginger juice improves your health and prevention of many diseases.
                                             

                                              



Ingredients :                                             




Carrots - 4 (large size)                                                
Ginger - 1 inch
Grated coconut - 4 -5 pieces 
Sugar or honey - 3 - 4 tbsp(according to your taste)





Method:

Wash and cut the green tops and slice the carrots into small pieces.

Peel the ginger and slice.

In a blender,add chopped carrot,ginger ,grated coconut & sugar.Grind it well by adding some water.

Serve it with ice cubes.