coconut chutney recipe

                                         

Ingredients:

• Coconut pieces 100g
• Roasted gram 150g
• 5 green chillies
• 1tbsp mustard seeds
• 1/2tbsp black gram
• curry leaves
• salt
• 2tbsp oil

Procedure for preparation:

Step 1: Grind the coconut, roasted gram, green chilli, salt and water in the mixie finely. And transfer  the chutney to an bowl.

Step 2: Keep small pan on stove, pour oil, mustard seeds, black gram, curry leaves and fry it.

Step 3: pour this oil and curry leaves mixture in chutney and serve it.

Mutton curry recipe, ( mutton kolambu)

                                    

Ingredients:

• Mutton pieces (500g)
• 2tbsp ginger garlic paste
• 1 cinnamom stick
• 2 cloves
• 3 pepper corns
• 3 medium size onion, grind it to paste
• 2 medium size tomato, grind it to paste
• 1tbsp chilli powder
• 1tbsp corinder powder
• 1/4tbsp pepper
• 2tbsp mutton masala powder ( available in all grocery shop)
• 1/4tbsp turmeric powder
• salt as per taste
• oil
• 30g coconut, grind it as paste.

Procedure for preparation:


Step 1: Wash the mutton in water and drain it completely. Then keep the pressure cooker on the stove, pour 2tbsp oil, and put mutton pieces and fry it for 3 minutes, and put 1tbsp mutton masala powder, a pinch turmeric powder, salt and fry for another 2 minutes, then add 1 cup of water and close the pressure cooker allow for 6 whistle, and keep it aside.

Step 2: Keep the pan on the stove, pour 4tbsp oil, put cinnamom stick, cloves, pepper corns and fry it, following that add ginger garlic paste, onion paste, tomato paste  and fry it for 15 to 20 minutes, until the raw smell goes off.

Step 3: Then put the mutton pieces from cooker and fry it for 5 minutes, then put chilli powder, coriander powder, turmeric powder, pepper powder, remaining mutton masala powder, salt and fry it for few minutes, Then add the masala water in the cooker and few more water, then allow it to boil for ten minutes, until the raw masala smell goes off.

Step 4: After the mutton gets well cooked and raw masala smell goes off, put the grinded coconut paste and allow to boil for 5 minutes. Then garnish with coriander leaves and serve the hot mutton curry.




 

Chicken briyani recipe

                                                       

Ingredients:

Chicken (500g), cut into pieces

2 cups basmati rice (400g)

3tbsp ginger garlic paste

5 full green chillies ( without slitting)

3 large onion, sliced

2 large tomato, sliced

1 cinnamom stick

2 cloves

4 pepper corns

1 and half tbsp chilli powder

1/4 tbsp turmeric powder

Salt as per taste

2 tbsp ghee

50ml vegetable oil

1 cup chopped coriander leaves

1 cup mint leaves

1 and half tbsp chicken masala powder (available in all grocery shop)

2 tbsp curd

Procedure for preparation


Step 1: Wash the chicken in water and drain the water completely.

Step 2: Then keep the large base bottom vessel on the stove, pour oil, put cinnamom stick, cloves, pepper corns and fry it, Then put the sliced oinon, full green chillies and ginger garlic paste and fry it, following that add sliced tomato fry it until onion and tomato merge together.

Step 3: Put the chicken pieces in vessel and fry it 5 minutes. Then put chilli powder, turmeric powder chicken masala powder, curd, salt and continue frying.

Rice water ratio:

2 cups rice: 4 cups water
2:4


Step 4: Once the chicken cooked for 80 percent, pour 4 cups of water,  and allow it boil for 5 minutes, then put the soaked basmati rice, mint leaves, coriander leaves, ghee and stir it.

Step 5: Then close the lid for few minutes, occasionally stir the rice carefully without breaking the rice, until the rice gets cooked fo 80 percent. In this stage, there will be some little water in the briyani vessel, now you should simmer the stove completely. Simultaneously you should heat the empty dosa tawa nicely, until the smoke comes out from it. After simming the stove, close the lid of the vessel and place the hot dosa tawa on the lid.

Step 6: Put off the stove after 5 minutes, then after keeping tawa on the lid. Leave the vessel undisturbed for 20 minutes after put of the stove. Then you can serve hot chicken briyani with raita.

Mutton Briyani recipe

                          

Ingredients:

Mutton (500g), cut into pieces

2 cups basmati rice (400g)

3tbsp ginger garlic paste

5 full green chillies ( without slitting)

3 large onion, sliced

2 large tomato, sliced

1 cinnamom stick

2 cloves

4 pepper corns

1 and half tbsp chilli powder

1/4 tbsp turmeric powder

Salt as per taste

2 tbsp ghee

50ml vegetable oil

1 cup chopped coriander leaves

1 cup mint leaves

1 and half tbsp mutton masala powder (available in all grocery shop)

2 tbsp curd

Procedure for preparation:



Step 1: Wash the mutton in water and drain the water completely, then keep the pressure cooker on the stove, pour 2tbsp oil and put the mutton pieces and fry it few minutes. And add 1tbsp mutton masala powder, a pinch turmeric powder, salt and fry it. Then pour 1 cup of water and close the cooker, allow for 6 whistle and keep it aside.

Step 2: Then keep the large base bottom vessel on the stove, pour oil, put cinnamom stick, cloves, pepper corns and fry it, Then put the sliced oinon, full green chillies and ginger garlic paste and fry it, following that add sliced tomato fry it until onion and tomato merge together.

Step 3: Open the cooker, take the mutton pieces from that masala water and put in vessel and fry it 5 minutes. Then put chilli powder, turmeric powder remaining mutton masala powder, curd, salt and continue frying.

Rice water ratio:
 
2 cups rice: 4 cups water
                 2:4

The 4 cups of water mentioned here is, including the masala water from cooker. Should never pour excess water for basmati rice.

Step 4: Once the mutton cooked for 80 percent, pour 4 cups of  water, including the masala water from the cooker, and allow it boil for 5 minutes, then put the soaked basmati rice, mint leaves, coriander leaves, ghee and stir it.

Step 5: Then close the lid for few minutes, occasionally stir the rice carefully without breaking the rice, until the rice gets cooked fo 80 percent. In this stage, there will be some little water in the briyani vessel, now you should simmer the stove completely. Simultaneously you should heat the empty dosa tawa nicely, until the smoke comes out from it. After simming the stove, close the lid of the vessel and place the hot dosa tawa on the lid.

Step 6: Put off the stove after 5 minutes, then after keeping tawa on the lid. Leave the vessel  undisturbed for 20 minutes after put of the stove. Then you can serve hot mutton briyani with raita.

Cabbage with bengal gram, ( Cabbage dhall) (cabbage kootu) (gobhi dhall)

                                                       

            



Ingredients:

• Cabbage 250g, finely chopped
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 7 pods garlic, finely chopped
• curry leaves
• 1/4tbsp asafoetida
• 1tbsp mustard seeds
• coriander leaves
• Bengal gram (50g), soak in water for 20 minutes
• grinded coconut (50g)
• 3 green chillies, slitted
• 1tbsp black gram
• Salt as per taste
• a pinch of turmeric
• 3tbsp vegetable oil

Procedure for preparation:


Step 1: Keep the pressure cooker on the stove, put the soaked bengal gram and pour little water and close the cooker. Allow for 5 whistle and keep aside

Step 2: Keep another pan on stove, pour oil, put mustard seeds, 1tbsp black gram and fry it. Following that add curry leaves, chopped garlic, green chillies, asafoetida powder, chopped onion and fry it.

Step 3: Then add the chopped tomato and fry it until onion and tomato merge together, then add chopped cabbage and fry it for 5 minutes.

Step 4: Then add salt and turmeric powder and continue frying, then pour little water and close the pan for few 5 minutes, until the cabbage gets cooked.

Step 5: Then put the cooked bengal gram in the pan and fry for few minutes, following that add grinded coconut and fry it for another 3 minutes.

Step 6: Then garnish with coriander leaves and serve it hot.

Egg curry recipe 1, ( Egg masala recipe), egg kolambu, muttai kolambu recipe

                                                 

Ingredients:

• 2tbsp oil
• 1 onions, finely chopped
• 1 tomato finely chopped
• curry leaves
• 1tbsp mustard seeds
• Salt as per taste
• 1tbsp chopped ginger
• 1tbsp chopped garglic
• 2 green chillies, finely chopped
• 1/4tbsp turmeric powder
• 1tbsp red chilli powder ( adjust as per your preference for spice)
• 1 medium size potato, cut into small cubes
• 1/2 cup peas
• 1/2 cup coconut milk
• 1/2 cup water
• 4 boiled eggs, cut into pieces
• 1/2 teaspoon garam masala
• coriander leaves

Procedure for preparation

Step 1: Heat the pan with oil, when the oil is hot, add mustard seeds, curry leaves,onion and fry for few minutes and chopped tomato and fry it, until both merge together

Step 2: Add salt and continue frying and add the ginger garlic, green chillies and continue frying

Step 3: Then add turmeric powder and red chilli powder, following that add potato, green peas and mix well and let it cook for 5 minutes.

Step 5: Then add the coconut milk and water, stir the gravy well let simmer for 5 to 6 minutes.

Step 6: Once the gravy starts boiling and potato gets cooked, lower the heat and add the boiled egg pieces, sprinkle garam masala and garnish with coriander leaves and serve it hot.




 

sambar recipe

                                '

Ingredients

• 1/2 cup toor dhall
• 2 onions, finely chopped
• 2 tomato, finely chopped
• 7 pods garlic
• 1/4 tbsp asafoetida
• a pinch turmeric powder
• curry leaves
• 1tbsp  mustard seeds
• 1 cup brinjal (150g), cut into pieces
• 1 drumstick, cut into pieces.
• 1 lemon size, tamarind ball
• vegetable oil
• coriander leaves
• 2tbsp chilli powder
• 1tbsp coriander powder
• 1and half tbsp sambar powder ( available in all grocery shop).

Procedure for preparation:


Step 1: Wash the toor dhall in water and drain it. keep the pressure cooker on the stove and put toor dhall, garlic and pour some water allow for 5 whistle.

Step 2: Dissolve the tamarind in water and keep it aside.

Step 3: Keep the pan on the stove, pour 3tbsp oil, mustard seeds, asafoetida, curry leaves, onions and fry it, then add chopped tomatoes and fry it until both onion and tomato merge together.

Step 4: Then put brinjal and drumstick pieces in the pan and fry it for few minutes, then put chilli powder, coriander powder, turmeric powder, salt and fry it.

Step 5: Then pour the tamarind water and some more water in the masala and allow it to boil nicely until the masala smell goes off, boil for 15 minutes in minimum flame

 

Step 6: Then smash the toor dhall in the cooker and pour in the pan. Then allow to boil, while boiling put the sambar powder and mix it nicely.

 

Step 7: Once it boiled and all vegetables cooked, garnish with coriander leaves and serve it hot.