Plain and Simple Fried rice ~ Garima

Got this simple tasty rice dish with one of my friend....

INGREDIENTS U NEED:

1.Basmati rice - 2 cup
2.French cut beans - 1/2cup (fresh or frozen)
3.Peas - 1/2cup (fresh or frozen)

4.Cashewnuts - 2tbs

5.Raisins -1 tbs(optional)
6.Cumin seeds - 1tbs
7.Curry leaves - 2stgs
8.Mustard seeds - 1/2tbs
9.Salt to taste
10.Oil - 2tbs

 

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard seeds once its starts to crackle add cumin seeds,curryleaves,raisins and cashewnuts fry it for few mins.
• Now add peas,french cut beans and enough salt and saute it for few mins or untill slightly cooked.
• Then add rice and 4cups of water and give it a stir and put it in the electric cooker or just leave it in the stove top.
• Once its done Finally garnish with corriander leaves and serve. 

 GOES WELL WITH:

       Spicy Chicken Curry

Tomato Charu ~Tomato Sunitha

Got this tasty recipe from one of my friend....

INGREDIENTS U NEED:
1.Tamarind - Lemon sized ball
2.Tomato - 1medium
3.Onion - 1medium
4.Green chilli - 2
5.Gingergarlic paste - 1tbs
6.Red chilli - 3
7.Turmeric powder - 1/4tbs
8.Seasoning - Mustard,Urad,Asafoetida,Curry leaves
9.Corriander leaves - to garnish
10.Salt to taste
11.Oil

GRIND COARSLY :
Corriander seeds-1/2tbs
Cumin seeds-1tbs
Garlic-4cloves
Pepper-1/2tbs
Red chilli-2
Grind coarsly into powder using blender without adding water.

METHOD OF PREPARATION:

• Wash the tomatoes and microwave along with tamarind,turmeric powder,red chilli and a cup of water on high for 10mins.
• Once its cool down grind it into smooth mixture using blender and keep it aside.
• Now in a pan heat oil,add seasoning once its starts spluttering add onion,green chilli,GG paste,red chilli and saute it for few mins. 
• Then add the grinded tamarind mixture,ground powder,turmeric,salt and let it come to vigorous boil and this takes around 10-15mins and turn off the heat.
• Finally garnish with corriander leaves and serve hot. 

 

GOES WELL WITH:
     Steam hot white rice

Spinach/Keerai Sambar (Pressure cooker Method) ~ Anu

Got this easy and delicious recipe from one of my friend which can be done within 15mins or so.Lets see how to make it....

INGREDIENTS U NEED:
1.Spinach - 1bunch(Chopped)
2.Toor dhal - 1cup(Washed)
3.Onion -1(Chopped)
4.Tomato - 1(Chopped)
5.Green chilli - 3
6.Turmeric powder - 1/4tbs
7.Seasoning - Mustard,Cumin seeds,Urad dhal,Curry leaves
8.Salt to taste
9.Oil

METHOD OF PREPARATION:

• In a Pressure cooker add 2tbs of oil and season with mustard,cumin,urad,curry leaves, Once they start spluttering, add the green chilli and onion saute it for few mins.
• Now add tomato to this and fry for few mins,then add toor dhal,turmeric powder,salt,chopped spinach,little water mix well and close the lid and pressure cook untill soft or 3-4whistle.
• Once cool down mash it coarsly or just leave it.Now its done!!Serve hot with rice and ghee!! 

GOES WELL WITH:
      White rice

Crispy Potato Roast ~ Ramya

Potato roast is a simple side dish tastes very well with curd rice.Got this recipe from one of my Friend.Now coming to the recipe....

INGREDIENTS U NEED:
1.Potato -3Medium (Cut into small cubes)
2.Turmeric powder - 1/2tbs
3.Chili powder - 2tbs
4.Corriander powder - 1tbs
5.Besan flour - 3tbs
6.Seasoning - Mustard,Cumin,Channa dhal,Urad dhal
7.Salt to taste
8.Oil little more

METHOD OF PREPARATION:

• Heat oil in a pan and add the seasoning one after another,when they pop,add the chopped potatos and saute untill lightly browned.
• Now add the chilli powder,corriander powder,turmeric powder and salt fry for a min and mix well and cook untill the potatoes are well cooked and soft.
• Finally add the besan flour and make sure you mix every 2-3 mins to distribute the heat(low flame) and avoid the potatoes from burning from the bottom and fry untill brown and crispy. 

GOES WELL WITH:
      Curd rice and Kara Kuzhambu

Babycorn Manchurian ~ Lakshmikarthik

 Baby corn manchurian is a excellent,spicy and delicious indo-chinese starter for any party.Here is the recipe adopted from my friend....

INGREDIENTS U NEED:
1.Baby corn-25nos
2.Corn flour-1/2cup
3.Riceflour-2tbs
4.Biryani powder or chicken masala powder-1/2tbs
5.Chili powder-1/2tbs
6.Ginger garlic paste-1tbs
7.Pepper powder-1tbs
8.Salt to taste
9.Green pepper-1(Chopped)
10.Onion-1(Chopped)
11.Spring onion-5strings(Chopped)
12.Oil to deep and shallow fry

METHOD OF PREPARATION:

• Mix the ingredients from 2 to 8 all together well with little water untill thick like a batter.
• Then dip the baby corn in the batter and deep fry or shallow fry in the oil untill crisp take it out and keep it aside.
• Now in a hot wok add oil,once its hot add spring onion,green pepper,onion fry it for few mins and then add Chings manchurian sauce and mix it well.
• Finally add deep fried baby corn and saute it well and switch off the flame and serve hot.

GOES WELL WITH:

    Noodles and Fried rice

Thattai ~ Naga

Thattai also called as Elvadai is a crispy savory snack made for Diwali or any festival.Here is how we make it...

INGREDIENTS U NEED:

1.Rice flour-4cup
2.Fried gram dhal/Pottukadali-1/2cup
3.Peanut-3/4cup
4.Red chilli powder -1tbs
5.Sesame seeds-2tbs
6.Channa dhal-1/2cup
7.Salt to taste
8.Oil-to deep fry

METHOD OF PREPARATION:

• First soak the channa dhal for an hour in the water and strain it and keep it aside.
• Fry the gram dhal and peanut seperately untill light brown and remove the skin from the peanuts and grind it coarsly together without adding water.
• Now in a large bowl,add rice flour,grinded coarse powder,chilli powder,salt,sesame seeds,drained channa and mix the ingredients with little oil or butter and add water slowly and mix till you can make a ball out of it,the dough will be like a chapathi dough.
• Then take a small ball of the dough and press it on the puri presser by using zipploc paper(Apply oil on both sides of the paper so it won't stick in it) or using hands.
• Heat the oil in a wide bottom pan in a medium flame,add the thin round disc and cook both sides till its golden brown and then drain in the paper towel.
• Once they are cooled store it in the air tight container.

NOTE:
Thattai stays for about 3-4weeks in the airtight container.

GOES WELL WITH:

              Tea

Tilapia fish fry ~ Sonali

Tilapia fish fry is a very simple and tasty side dish made with basic ingredients.Definetely Try it ....  

INGREDIENTS U NEED:
1.Tilapia fillets-4
2.Fresh lime juice-1/2cup
3.Ginger garlic  paste-2tbs
4.Red chili powder-1tbs
5.Cilantro leaves-1/2cup(Finely chopped)
6.Black pepper powder-1/2tbs
7.Egg-1(Beaten well)
8.Bread crumbs-1cup
9.Salt ad needed
10.Oil for shallow fry

METHOD OF PREPARATION:

• Marinate the cleaned fish with red chilli powder,pepper powder,chopped cilantro,salt,lime juice,gg paste for 3-4hrs or overnight.
• Now coat the marinated tilapia fillets first with the beaten egg and then coat with bread crumbs.
• Heat oil in a large skillet over medium heat, Fry the coated tilapia fillet in a single layer turning carefully after about 3 to 4 minutes. Cook for about 3 to 4 minutes longer or until cooked through and lightly browned.

GOES WELL WITH:

    Sambar or Rasam rice

Curd rice ~ Ramya

Curd/Yogurt rice is truly a very comfort and healthy food.It tastes great with any kind of pickle.This recipe is adopted from my friend and here it is for u all....

INGREDIENTS U NEED:
1.Boiled Rice-2cup
2.Curd(Yogurt)-5cup
3.Cold Milk-1cup
4.Green Chilies-4(Finely chopped)
5.Ginger-1inch(Grated)
6.Coriander Leaves-1cup(Finely chopped)
7.Seasoning-Mustard Seeds,Curryleaves
8.Water-1cup(Boiled) (Optional)
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• In a big bowl take the rice and mash it using masher and then add curd and milk mix it well altogether well. 
• Now heat oil in a pan,add mustard seeds,green chilli and curry leaves saute them for a minute.
• Then pour this mixture into the rice and add grated ginger and enough salt mix it well.  
• Finally add boiled warm water if required to keep the rice semiwater consistency.
• Finally garnish with corriander leaves and serve. 

 GOES WELL WITH:

    Any kind of Pickle

Chilli Chicken ~ Jothi

Yet another favorite dish of mine hot chilli chicken which i learnt it from my friend ....

INGREDIENTS U NEED:
1.Boneless Chicken – 1lb(cut into 1-inch pieces)
2.Onions – 2(sliced)
3.Gingergarlic paste – 3tbs
4.Tomato – 1(Chopped)
5.Green chillies – 3(Slicerd)
6.Corn flour – 2 tablespoons
7.Cumin powder-1tbs
8.Corriander powder-1tbs
9.Red color-pinch(Optional)
10.Soya sauce – 3 teaspoons
11.Vinegar – 2 teaspoons
12.Salt as needed
13.Egg-2
14.Oil  for deep fry and 3 tablespoon

METHOD OF PREPARATION:

• In a bowl add cleaned chicken pieces with corn flour,soya sauce,salt,cumin and corriander powder,gingergarlic paste,vinegar,egg and enough salt ,Mix well and let it marinate for 2-4hrs in a refrigerator.
• Heat oil in a pan for deep fry ,when the oil is hot add the marinated chicken in small batches and fry untill golden brown for about 5-10mins and drain it in the paper towel and set it aside.
• Now heat 3tbs of oil in a pan, add sliced onion ,green chilli saute till golden brown and add the remaining sauce from the marinated chicken,sliced tomatos,soy sauce fry it untill cooked.
• Finally add fried chicken and  saute on low heat for 5mins by stirring continually untill all coated well and switch off the heat and ENJOY!!!! 

GOES WELL WITH:
   Chapathi and Fried rice

Corrianderleaves Pachadi ~ Kiran

Coriander Chutney is a very tasty recipe which can be served with rice or south Indian recipes like Dosa or Idli.Here is the receipe from my friend....

INGREDIENTS U NEED:
1.Corriander leaves-2 cups
2.Green chill-3-5no
3.Fresh grated coconut-1/2cup
4.Tamarind-small lemon size
5.Seasoning-Mustard,Urad dhal,Curry leaves
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Blend corriander leaves,green chilli,coconut,tamarind with enough salt and water into a smooth paste. 
• Now heat oil in a pan, add seasoning,add the grinded paste and let it cook untill oil comes up and switch off the heat. 

NOTE:
Store tightly covered in refrigerator up to 1 week.

 GOES WELL WITH:

      Fried rice

Tomato Kuzhambu For Idly and Dosa ~ Shanthy

Tomato Kuzhambu is more used  in Tamilnadu cuisine which is a very simple and easy to cook recipe with less ingredients..It goes very well with especially idly .Try it out.....

INGREDIENTS:
1.Tomato-2big
2.Onion-1(Finely Chopped)
3.Turmeric powder-1/4tbs
4.Seasoning-Mustard,Urad dhal,Channa dhal,Curry leaves,Asafoetida
5.Salt as needed
6.Oil

GRIND:
Coconut-1/4cup
Grind coconut with little water.

METHOD OF PREPARATION:

• First Boil or Pressure cook the whole tomatoes in water untill smooth and let it cool,now strain the water and mash it coarsly and set it aside(Don't throw the strained water) .
• Heat oil in a pan, add mustard,urad,channa,curry leaves,Asafoetida and finely chopped onion fry till onion becomes trasparent.
• Now add the coarsly mashed tomatoes with strained water ,turmeric powder and salt and allow to cook in the medium heat for 15mins.
• Finally add grinded coconut paste and cook untill  its done or for few 5mins. 

 

GOES WELL WITH:
     Idly and Dosa

KalaChanna Masala ~ Viji

The recipe for kala channa masala ,i learnt it from my friend and it came out very well.I am sharing the recipe with u all......

INGREDIENTS:
1.Black channa-1cup
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Seasoniong-Mustard,Curry leaves
5.Turmeric powder-1/4tbs
6.Salt as needed
7.Oil

GRIND:
Coconut-4tbs
Green chilli or Red chilli-4-5nos
Garlic-5cloves
Cumin seeds-1tbs
Grind to a smooth paste with little water.

 

METHOD OF PREPARATION:

• Soak brown channa overnight and the next day cook it with enough water and drain the water completely and keep aside.
• Heat oil in a pan, add mustard and curry leaves,when it splutters add the onion and saute till transparent.
• Now add the tomato and cook till soft by adding enough salt.
• Then add ground masala and mix it well and cook for couple of mins.
• Now add cooked channa and enough water to get the desired consistency and let it cook untill oil comes up. 

 

GOES WELL WITH:
       Chappathi and Parotta

Berry Punch ~ Shanthy

Berry punch is a very refeshing drink ,easy and simple to make and it is good start up drink during kids birthday parties,Get together,Picnic etc.Here is the direction to make.....

INGREDIENTS U NEED:
1.BerkleyJensen Cranberry Rasberry Juice-2Quarts
2.Canada dry Soda-1Quart
3.Ice cubes as needed
4.Rainbow sherbet or Icecream as needed(Optional)

UTENSIL:
Big deep Punch bowl

METHOD OF PREPARATION:

• In a large punch bowl mix cranberry, rasberry juice and canada dry soda.Then combine together.
• Now add couple of tray of ice cubes and give it a stir.
• Just before serving, add scoops of the ice cream or sherbet and serve.

Vetha Kuzhambu ~ Ramya

Vetha kuzhambu is a spicy gravy made with either fresh vegetable or dried vathal or sundakai.The main  flavors of this recipe really shine with small onions.This south indian dish is mainly served with rice and papad.Here is one of my friends recipe with little change......   

INGREDIENTS U NEED:
1.Small onion-6-8(Remove the skin)
2.I used Raw plantai and drumstick-2cup(Cut into medium pieces)
Preferably Vegetables like Raw plantain,drumstick,Brinjal,Milagai vathal,Dried sundakai etc
3.Tamarind pulp-2cups
4.Sambar powder-2tbs
5.Seasoning-Mustard,Fenugreek seeds,Chana dhal,Red chilli
6.Asafoetida/Hing-Pinch
7.Turmeric powder
8.Salt as needed
9.Oil preferably gingelly oil

METHOD OF PREPARATION:

• Heat oil in a deep pan,once the oil is hot ,add seasoning one by one ,then add onion saute it untill they turn into golden brown color.
• Then add vegetables and hing fry it for 5-10mins .
• Now add thick tamarind extract,turmeric powder,salt,sambar powder and enough water and let it cook untill it becomes little thick and oil starts to seperate on top.
• Finally garnish with curry leaves and corriander leaves.   

GOES WELL WITH:
    Hot steamed rice

Lime Pickle ~ Shanthy

Yet another Lime pickle recipe from my friend.Here is how she makes it....

INGREDIENTS U NEED:
1.Lime-1lbs
2.Chilli powder-4tbs
3.Roasted Fenugreek powder-1tbs
4.Seasoning-Mustard
5.Sea salt as needed
6.Fresh Asafotida preferably or Powder-1/4tbs
7.Gingelly Oil Preferably

METHOD OF PREPARATION: 

• First wash all the lime and dry them very well using towel, then cut into like a flower(not completely cut it) and fill it up with sea salt on the center and the sides.
• Now After filling all limes put it in the glass or ceramic container and let it marinate for 2-3weeks,Inbetween keep checking and mix it well by shacking the container (u should see it starts turning color).
• Then after 3weeks, the day of seasoning the pickle, take the lime out and cut into medium pieces (without touching the water).
• Heat little more oil,when its hot,add mustard seeds once its starts to pop,add asafoetida,chilli powder and then fenugreek powder and fry it for few mins in the medium flame and now add the chopped lime pieces slowly and let it cook for 5-10mins on the low flame and switch off the gas.
• Once its cool down store it in the airtight container.   

NOTE:
U can store this pickle for almost 1yr.

MoongDhal Murukku ~ Selvi

Yet another delicious snack from my friend selvi.Try it out.....

INGEDIENTS U NEED:
1.Rice flour-2cup
2.Moong dhal-11/2tbs
3.Channa dhal-11/2tbs
4.Butter or Ghee-5tbs
5.Salt as needed
6.Omam-1/4tbs
7.Sesame seeds-2tbs
8.Oil for deep fry

METHOD OF PREPARATION:

• In a frying pan seperately Fry the moong dhal and channa dhal for few mins and make smooth powder and sieve both flour together and keep aside.
• In a large bowl ,add rice flour along with the sieved flour,add sesame seeds,omam as well as melted butter and add salt as per taste to the flour mixture and mix everything well and knead as a dough by adding little water(Dough will be slightly sticky)
• Now by using Murukku press with small star plate,take a small portion of the dough,squeeze out in a greased flat plate or in a greased Jallikarandi,Once the oil is hot, add the squeezed murukku . Fry until its golden brown and drain excess oil by placing them over a paper towel.
• Moongdal murukkus r ready.Cool completely and store in an air tight container.

Pizza Dip ~ Charlie

Pizza dip is a very side dish for chips which is very simple to make but the taste is delicious.This dip receipe i got it from my coworker who is a very good cook.Here is the receipe how he makes it..... 

INGREDIENTS U NEED:
1.Mayo-1/4cup
2.Sour cream-1/2cup
3.Cream cheese-8oz
4.Seafood cocktail sauce
5.Mini shrimp-1can
6.Tomato-1
7.Green pepper-1
8.Chives-1string
9.Shredded cheese-1cup

MIX WITH ELECTRIC MIXER:
Mayo
Sour cream
Cream cheese

CHOP INTO SMALL PIECES:
Tomato
Green pepper
Chives

SPREAD:
The mix on a pizza pan
Cocktail sauce over white mix

SPRINKLE ON TOP:
Shrimps
Green pepper
Tomato
Chives
Top off with shredded cheese

Vegetable Pulav ~ Shanthy

Pulav generally means comfort food. This pulav can be made with leftover rice or by freshly cooked rice.This receipe is from my friend shanthy it came out delicious.Here i am with receipe.....

INGREDIENTS U NEED:
1.Rice -3 cups (precooked and cool it down it should not be sticky).
2.Vegetables-2 cup Fresh or Frozen (Chopped into medium pieces)
(Italians beans,carrots and peas)
3.Onions- 2 large( sliced lengthwise)
4.Tomatoes- 2 medium ( chopped)
5.Ginger Garlic paste- 11/2 tbsp
6.Seasoning-1Cinnamon,2 cloves,3 cardamoms,1 Tsp cumin and couple of black pepper
7.Corriander powder-1tbs
8.Biriyani masala powder-1tbs
9.Mint -1cup(Finely chopped)
10.Cilantro-1cup(Finley chopped)
11.Green chillies-3(Slit)
12.Yogurt -11/2cup( blend in the blender to make smooth)
13.Cashews and raisins or just cashews only
14.Ghee-2tbs
15.Oil-4tbs

UTENSIL;
Big deep pan

METHOD OF PREPARATION:

• Wash rice and soak for 15 min and Cook with enough water till done and leave a side to cool in a large bowl.
• Now heat oil and ghee in a pan add all the seasoning and cashews one by one let them popup then add green chilies and fry for few mins.
• Now add chopped onions and salt fry till golden color then add ginger garlic paste and fry for 3 min.
• Then add mint leaves and corriander leaves fry it ,then add corriander and biryani powder saute gently
• Now add beans ,carrot ,peas and tomatos and mix well and cover it for 5-10mins untill the vegetables are cooked well.
• Finally add curd and cook it for 2-3mins and turn off the stove.
• Now add cooked rice to the vegetable mixture, mix it very well  and adjust the seasoning and switch off the flame. 

GOES WELL WITH:
      Onion Raita

Shrimp/Prawn Fry ~ Chandra

Shrimp fry can be made in different ways but this receipe is from my friend chandra cooked at home i generally don't like shrimp much but I liked this at the first attempt itself, fell in Love with this. I love to have them with fried rice.Here is the simple receipe...

INGREDIENTS U NEED:
1.Uncooked raw shrimp- 1lbs( remove the tails)
2.Corn flour-2tbs
3.Gingergarlic paste-2tbs
4.Garam masala powder-1tbs
5.Red chilli powder-2tbs
6.Turmeric powder-1/4tbs
7.Pepper powder-1tbs
8.Cashew nuts-4tbs
9.Green chilli-6(Sliced)
10.Curry leaves-2strings
11.Onion-1(Chopped)
12.Corriander leaves-To garnish
13.Salt- as needed
14.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First mix the cleaned shrimp with  ginger garlic paste, garam masala powder, red chilli powder, salt, turmeric, pepper powder and marinate for a few minutes
• Then add corn flour and mix it well together and shallow fry or deep fry them in oil untill crispy and brown and keep it aside.
• Once everything is done, now take another pan, add cashews, green chillies, curry leaves, cilantro and onion and fry till onion is translucent.
• Then add all the shrimp back and close the lid for a few minutes
• Finally garnish with chopped scallion.

NOTE:
To make it more like indochinese dish, add soy sauce, maggi hot & sweet and also lot of garlic when adding cashews etc.
Basically it's chilli chicken recipe, but shrimp...with chicken we marinate for a whole night.

GOES WELL WITH:

   Fried rice

Dhal with Raw Mango ~ Janaki

tMamadikaya Pappu in telugu means raw mango cooked in dhal is one of my favorite dish which i got it from friend name janaki.Mango and toor dhal is a match made in heaven is my favorite food. This dish is very easy to prepare and tastes delicious with plain rice and vathal.Refreshing and lip-smackingly good!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Raw mango-1(Cut into medium pieces)
3.Garlic-4cloves
4.Turmeric powder-1/4tbs
5.Seasoning-mustard,cumin,urad dhal,asafoetida,red chilli and curry leaves
6.Salt as needed
7.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a pressure cooker add dhal with enough water and cook upto 3whistle and mash it.
• Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, crushed garlic,asafoetida, red chillis and curry leaves and stir fry for half a minute.
• Then add chopped mango along with salt and turmeric powder  and saute it for 5-10mins. 
• At this stage add cooked dal and combine, Cook on slow to medium flame for 8-10 mins without lid or till you get the consistency of your choice. 

GOES WELL WITH:
     Hot steamed rice