Beans masala fry recipe

                                                                     

Ingredients:

• Beans (250g), cut into small pieces
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1tbsp ginger garlic paste
• curry leaves
• 1tbsp mustard seeds
• 1/2tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp oil
• coriander leaves

Procedure for preparation:


Step 1: Keep the pan on the stove, pour oil, mustard seeds, ginger garlic paste, chopped onion and fry it, then add tomato and continue frying, until onion and tomato merge together.

Step 2: Then put the beans pieces and fry for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying.

Step 3: Pour some water for beans to get cooked, stir it occasionally and close the pan for few minutes, until the beans gets cooked.

Step 4: Once the beans gets cooked and masala smell goes off, keep the flame little high, let all the water absorb in the pan and it should be dry.

Step 5: Then garnish with coriander leaves and serve it hot.
 

Mixed vegetable fry recipe ( beans carrot and peas fry recipe)

                                                       

Ingredients:

• Beans (100g)
• Carrot (100g)
• Fresh green peas (100g)
• 1 big onion, finely chopped
• 4 green chillies, slit it length wise
• 1tbsp gibger garlic paste
• 1 tbsp mustard seeds
• 1tbsp black gram
• 1tbsp bengal gram
• curry leaves
• coriander leaves
• a pinch turmeric powder
• 3tbsp oil
• Salt as per taste
• 5tbsp grinded coconut

Procedure for preparation:


Step 1: Cut the beans and carrot into small pieces and keep aside

Step 2: Keep the pan on the stove, pour oil, mustard seeds, black gram, bengal gram and fry it, then add curry leaves, ginger garlic paste, chopped onion, green chillies and continue frying.

Step 3: Add the beans, carrot, green peas and continue frying, pour little water for vegetable to get cooked, put turmeric and salt and continue frying, close the pan for vegetable to get cooked and stir it occasionally.

Step 4: Once the vegetables gets cooked, put the grinded coconut and fry for 2 to 3 minutes, then garnish with coriander leaves and serve it hot.

Beans fry ( Beans poriyal)

                                                                   

Ingredients:

• Beans (250g), cut into small pieces
• 1 big onion, finely chopped
• 3 green chillies, slit it lengthwise
• 1tbsp black gram
• 1tbsp bengal gram
• 1tbsp mustard seeds
• a pinch turmeric powder
• salt as per taste
• curry leaves
• coriander leaves
• 2tbsp oil
• 5tbsp grinded coconut
• 1/2 tbsp ginger garlic paste

Procedure for preparation:

Step 1: Keep the pan on the stove, pour 2tbsp oil, put mustard seed, black gram, bengal gram and fry until, gram changes its colour, then add curry leaves, chopped onion, ginger garlic paste, green chillies and fry it.

Step 2: Then put the beans pieces and fry for 2 minutes, then add salt and turmeric and continue frying for another few minutes, then pour very little water in the pan, for beans to get cooked, stir occasionally and close the lid for few minutes, so that beans gets cooked soon.

Step 3: Once the beans pieces gets cooked, put the grinded coconut and fry 2 to 3 minutes, then garnish with coriander leaves and serve it
 

Raw banana round shallow fry recipe, ( valakkai fry recipe)

                                                                

Ingredients:

• 3 raw banana
• 1tbsp ginger garlic paste
• 1 medium size onion
• 1 large size tomato
• curry leaves, finely chopped
• 1 and half tbsp chilli powder
• 1/2 tbsp coriander powder
• 1/4tbsp turmeric powder
• Salt as per taste
• oil for frying

Procedure for preparation:


Step 1: Cut the raw banana in round shape pieces and put in the water.

Step 2: Grind the onion and tomato into fine paste.

Step 3: Keep the pan on the stove, put the onion paste, tomato paste, ginger garlic paste and mix it well, following that put chilli powder, coriander powder, turmeric powder and salt, do not pour oil, after mixing pour little water and put the raw banana pieces and cook it for 10 to 15  minutes, stir it occasionally, so that raw banana gets cooked 85 percent.

This is a masala for raw banana, the masala mixture should be thick, that is, masala should not be loose, when we cook the masala in pan, it absorb all the water and it will be thick.

Step 4: Keep the dosa tawa or any frying tawa on stove, pour 7tbsp oil, and keep the raw banana pieces one by one with masala mixture on the tawa. Now fry the both the sides of the raw banana.
while frying sprinkle the curry leaves on the raw banana, it gives nice flavour to it.

You can add oil as much you require while frying, accordingly.

Since we already cooked the raw banana in  pan with masala, it gets fried easily, you need not to wait for long time. Then you can serve hot raw banana fry.


 

Chilli chicken recipe

                                                      

Ingredients:

• Chicken boneless (500g)
• 4 green chillies, slit lengthwise
• 10 garlic cloves, finely chopped
• 1 capsicum, sliced lengthwise
• 1 medium size onion, sliced
• 3tbsp cornflour
• 2tbsp dark soya sauce
• 1tbsp vinegar
• 1tbsp tomato ketchup
• 1 cube maggi chicken stock
• oil for frying
• 2 cups water

For marination:

• 1 beaten egg
• 2tbsp ginger garlic, chopped very finely
• 1tbsp soya sauce
• 1tbsp corn flour
• salt as per taste
• 1 green chilli

Procedure for preparation:


Step 1: Put chicken pieces in a bowl, put ginger, chilli, salt and garlic paste and mixt it well and keep in refrigerator for one hour.

Step 2: Take the chicken from refrigerator, add the beaten egg, corn flour and soya sauce, mix it well and keep it for 10 to 15 minutes.

Step 3: Keep the frying pan on the stove, pour oil for deep frying, once the oil is heated up, fry the marinated chicken and keep aside.

Step 4: Keep another pan on stove, pour 2 tbsp oil, put garlic and fry for half minute and add onion, chilli and fry for another half minute, then add the capsicum and fry it for one minute.

Step 5: Then add soya sauce, tomato ketchup, maggi stock cube and add the chicken pieces, then add 2 cups of water and allow it to boil. Mix the cornflour in 2tbsp of water.

Step 6: Once the sauce starts boiling add the cornflour mix and vinegar. The sauce will be thicken when you add the corn flour. Now you can add spring onion and start serving it hot

Brinjal and drumstick gravy recipe ( Egg plant gravy recipe), kathirikai porial recipe, (kathirikai gravy) (Baigana gravy) (Baigana curry)(egg plant and drumstick gravy) (murugakkai gravy)

                                                           

Ingredients:

• Egg plant or Brinjal ( 250g)
• 1 drum stick
• 1tbsp ginger garlic paste
• 1tbsp mustard seeds
• curry leaves
• coriander leaves
• 2 medium size onion, finely chopped
• 2 medium size tomato finely chopped
• 4tbsp oil
• a pinch turmeric powder
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• Salt as per taste

Procedure for preparation:


Step 1: Cut the brinjal and drumstick into pieces and put in a bowl of water.

Step 2: Keep the pan on the stove, pour oil, mustard seeds, ginger garlic paste, curry leaves, chopped onion and fry it, then add the tomato and fry it, until both onion and tomato merge together.

Step 3: Put the brinjal and drumstick pieces and fry for 5 minutes, following that add chilli powder, coriander powder, turmeric powder, salt and fry for few minutes.

Step 4: Add some water, as much you require gravy, stir it and close the pan for few minutes, until brinjal and drumstick get cooked and stir it occasionally.

Step 5: Once it get cooked, garnish with coriander leaves and serve it hot
 

Carrot fry recipe, ( Carrot fry porial recipe)

                                                                        

Ingredients:

• Carrot (250g), cut into pieces
• 1 onion, finely chopped
• 3 green chillies, slit it
• 1tbsp mustard seeds
• 1tbsp black gram
• 1tbsp bengal gram
• 1tbsp crushed garlic
• curry leaves
• a pinch turmeric powder
• 3tbsp oil
• coriander leaves
• 4tbsp grinded coconut

Procedure for preparation:

Step 1: Keep the pan on the stove, put oil, mustard seeds, black gram, bengal gram, curry leaves and fry it.

Step 2: Then put chopped onion, green chillies and crushed garlic and fry for 5 minutes, then put the carrot pieces and fry for 3 minutes, then put salt and turmeric and continue frying.

Step 3: Pour little water for carrot to get cook, close the pan for sometimes, for the carrot to get cooked.

Step 4: Ocassionally stir the carrot until it get cooked, then put the grinded coconut in the carrot and stir ocassionally for 4 minutes.

Step 5: Garnish with coriander leaves and serve it hot... It will be healthy as well as tasty.

Potato cube fry recipe, (potato fry recipe ) (potato chips recipe) (aaloo fry chips)

                                          

  

Ingredients:

• 2 medium size potatoes, cut into small cubes
• 2tbsp mutton curry masala powder (available in grocery shops)
• Salt as per taste
• a pinch turmeric powder
• 1tbsp bengal gram powder
• 200ml oil for frying

Procedure for preparation:
.

Step 1: Cut the potatoes into cubes and put in water, then drain the water

Step 2: Put the potato pieces in a bowl, then add mutton masala curry powder, salt, turmeric powder and bengal gram powder and mix it. The mix should be dry, no need to add extra water.

Step 3: Pour the oil in the frying pan, once the oil become hot, put the potato in the oil and fry it until it becomes crispy.

Step 4: Drain the oil from the potato pieces and you can serve it.


The mutton curry masala powder, gives the special taste in this fry.


 

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.

 

 

Snake gourd fry recipe, ( podalangai porial) recipe, cicinda fry recipe

                                                                  

Ingredients:

• Snake gourd (250g)
• 1 Onion, finely chopped
• 3 Green chilli, slit it
• 1tbsp black gram
• 1tbsp bengal gram
• 1tbsp mustard seeds
• 2tbsp garlic, finely chopped
• curry leaves
• coriander leaves
• a pinch turmeric
• salt as per taste
• 3tbsp vegetable oil
• coconut pieces (50g)

Procedure for preparation:


Step 1: Grind the coconut dry nicely and keep aside.

Step 2: Keep the pan on stove, pour oil, put mustard seeds and allow it to splutter, then put black gram and bengal gram and fry it, until it turns colour.

Step 3: Then put curry leaves, chopped garlic, chopped onion, slit green chilli and fry it. Then add snake gourd pieces and fry it for 3 minutes.

Step 4: Then put turmeric powder, salt and fry it, pour little water for snake gourd to get cook.

Step 5:Then put grinded coconut and fry it. Stir the snake gourd occasionally until it gets cooked and water absorbed in the pan.

Step 6: Garnish with coriander leaves and serve it.

 

Potato gravy recipe, ( potato curry masala recipe)

                                                          

Ingredients:

• Potato 250g
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1tbsp ginger garlic paste
• 1tbsp mustard seeds
• curry leaves
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric
• Salt as per taste
• coriander leaves
• 3tbsp vegetable oil

Procedure for preparation:

Step 1: Boil the potato in pressure cooker, allow for 5 whistles and keep it aside

Step 2: Keep the pan on the stove, pour oil, put mustard seeds and allow it to splutter. Then add ginger garlic paste and fry it, then add curry leaves, chopped onions and tomatoes and fry it, until onion and tomato merge together.

Step 3: Then add chilli powder, coriander powder, turmeric, salt and fry it. Then pour 3/4 glass of water and allow it to boil

Step 4: Take the boiled potato from cooker and peel the skin of the potato and cut into small pieces.

Step 5: Put the potatoes in the boiling masala and fry it, stir the potatoes occasionally, until all the water dry. The potato will be in gravy form. Then  garnish with coriander leaves and serve it.
 

Dates milk shake, dates juice

                                      

Ingredients:

• 8 dates
• 5 cashew nuts
• 5 almond nuts
• 1 glass boiled milk, keep it in fridge
• 4tbsp sugar
• a pinch saffron threads

Procedure for preparation:

Step 1: Grind the dates, cashew nuts, almond nuts nicely.

Step 2: Then pour chilled milk, sugar and mix it nicely

Step 3: Pour the content in a glass and put the saffron threads in top and serve it.


                              

Coriander leaves chutney recipe, ( kothamalli chutney recipe) Green chutney

                                     

Ingredients:

• 1 Bundle coriander leaves
• 4tbsp black gram
• 1/2 inch ginger
• 2 green chillies
• 50g, coconut
• 1tbsp mustard seeds
• curry leaves
• Salt as per taste
• Vegetable oil

Procedure for preparation:

Step 1: Clean the coriander leaves, rinse in water twice and drain the water completely.

Step 2: Keep the pan on the stove, pourt 2tbsp oil, put 3tbsp black gram and fry it, until it turns golden colour, following that, put green chillies, coriander leaves, salt, ginger and coconut and fry it. And transfer the content to plate and keep it aside.

Step 3: Keep small pan on stove, pour 2tbsp oil, put mustard seeds, 1tbsp black gram, and curry leaves. put off the stove after mustard seeds splutter.

Step 4: Grind the content in plate nicely and pour the mustard seeds, oil and curry leaves on top and serve it.




                              

cauliflower fry recipe ( cauliflower curry) recipe, florets curry

                                                      

 

Ingredients:

• Cauliflower (250g), cut into florets
• Green peas (50g)
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1tbsp ginger garlic paste
• 1tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp vegetable oil
• 1tbsp mustard seeds
• curry leaves
• coriander leaves

Procedure for preparation:


Step 1: Keep the Pan on the stove, pour oil, mustard seeds, curry leaves, ginger garlic paste and fry it.

Step 2: Put chopped oinion and fry it and put chopped tomato and fry it, until onion and tomato gets merge together.

Step 3: Then put the cauliflower and green peas and fry for 5 minutes, then put chilli powder, coriander powder, turmeric powder and fry it and pour little water for cauliflower and green peas to get cooked.

Step 4: Stir the cauliflower occasionally, until the cauliflower get cooked and all the water drain in pan.

Step 5: Then garnish with the coriander leaves and serve it.

Tamarind rice recipe,( puli sadham recipe)

                                                 

Ingredients:

• 3 cups cooked rice
• 1/2 cup tamarind paste
• 1 Onion, finely chopped
• 6 dried red chilli, slit it
• 1tbsp mustard seeds
• curry leaves
• 3tbsp bengal gram
• 3tbsp black gram
• 1/2tbsp coriander seeds
• coriander leaves
• oil
• Salt as per taste
• a pinch turmeric powder

Procedure for preparation:


Step 1: Keep the pan on the stove, pour oil, put mustard seeds, 5 slit dried red chilli, chopped onion, curry leaves and fry it.

Step 2: Put the tamarind paste in the pan, add turmeric powder, salt, little water and llow it boil for 5 to  minutes. And put off the stove. (tamarind paste mixture)

Step 3: Keep another small frying pan on stove, pour 4tbsp oil, 1tbsp bengal gram, 1tbsp black gram and fry it and transfer the content to small cup. (oil fried grams with oil)

step 4: Keep another small frying pan on stove, put 2tbsp bengal gram, 2tbsp black gram, 1/2tbsp coriander seeds, 1 dried red chilli, fry it without oil and keep it aside, and cool it. Then grind it as coarse powder.

Step 5: Take a large base bottom mixing bowl, put cooked rice, and pour the tamarind paste mixture and add oil fried grams with oil and mix it nicely, check the salt content in rice.

Step 6: Then put the grinded coarse powder in rice and mix it once again, then garnish with coriander leaves and serve it.


 

Vegetable rice recipe ( Vegetable briyani recipe)

                                          

Ingredients:

•  2 cup Basmati rice , soak for 15 minutes
• 1/4 cup carrot, cut into small pieces
• 1/4 cup beans, cut into small pieces
• 1/4 cup Potato, cut into pieces
• 1/2 cup. soya chunks.
• 1/4 cup of green peas.
• 8 full green chilli, without slitting
• 2tbsp ginger garlic paste.
• curry leaves
• 1 cup mint leaves
• 1 cup coriander leaves, finely chopped
• 3 large onions, finely sliced
• 3 large tomatoes, finely chopped
• 2tbsp curd
• 2 cloves
• 1 cinnamom stick
• 2tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp oil
• 2tbsp ghee
• Half lemon

Procedure for preparation:


Step 1:  Keep large base vessel in the stove, pour oil, put cloves, cinnamom stick,and fry it and add ginger garlic paste,full green chillies, curry leaves, sliced onion and fry it, and put chopped tomato and fry it, until onion and tomato merge together.

Step 2: Put all the vegetables, soya chunks and fry it, then put chilli powder, coriander powder, turmeric powder and salt and fry it. Then pour 4 cups of water in the vessels and allow it to boil for sometime, until the vegetables to get cooked for 75 percent.

Step 3:  The ratio of  rice: water for is 2:4, (ie) for 2 cups of rice, 4 cup of water.

Step 4:  After the masala water boils nicely, put the soaked rice in the vessel,and add the mint leaves, half lemon juice, and stir it occasionaly until the rice gets cooked for 85 percent and reduce the flame to minimum level. It should be very minimal of the heat. If u keep more heat rice will turn black in the bottom, So heat has to be maintained correctly. Close the vessel with the lid. Before closing the lid pour ghee on the rice.

Step 5: In another stove, heat the dosa tawa nicely, until the smoke comes out from tawa.

Step 6: Keep the hot dosa tawa on the lid and leave undisturbed for 20 minutes. After placing the hot dosa tawa on the lid, put off the vegetable briyani stove.

Step 7: The rice will be completely cooked in the heat of the tawa placed on the lid. Hot and spicy vegetabl ebriyani ready. You can serve with raitha.


Note: Soya chunks has to be soaked in hot water for 20 minutes, and it has to be washed in cold water for 4 times, then only it will be good.

 

Bisibillabath ( Sambar rice) recipe.

                                                   



Ingredients:

• 1 cup rice
• 1/4 cup toor dhall
• 2 onioin, sliced
• 2 tomatoes, finely chopped
• 1tbsp ginger garlic paste
• 2tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• curry leaves
• coriander leaves, finely chopped
• 1tbsp mustard seeds
• 1/4tbsp asafoetida
• 3dried red chilli, slit it
• a small size tamarind ball
• 4tbsp ghee
• 1/4 cup beans, chopped
• 1/4 cup carrot, chopped
• 4tbsp oil.
• 1 and half tbsp sambar powder or bisibellabath powder( available in grocery shop)

Procedure for preparation:


Step 1: Soak the rice in water for 15 minutes and keep it aside.

Step 2: Keep the pressure cooker on the stove, pour oil, mutard seeds, asafoetida, ginger garlic paste and fry it, following that add sliced onion, tomato and fry it until, its merge together.

Step 3: Then put the chopped carrot, beans and fry it, following that add chilli powder, coriander powder, turmeric powder, sambar powder and fry it. Then pour 3 cups of water for 1 cup of rice.

The ratio is 1:3 for rice : water

Step 4: Dissolve the tamarind in little water and pour it in the cooker. Once the masala water boiled in the cooker, put soaked toor dhall and rice in it. and add half cup water extra in cooker and close the cooker. Allow for 5 whistle and keep aside.

Step 5: Keep small pan on stove, Pour oil, put little mustard seeds, dried red chilli, curry leaves, fry it and put off the stove.

Step 6: Open the cooker after whistle pressure goes down completely, garnish with coriander leaves and dried chilli curry leaves mix.

Step 7: Pour ghee on the rice and serve it. Hot and tasty Bisibillabath rice is ready.


 

Dry chicken pepper fry, ( Dry pepper chicken ) recipe

                           

Ingredients:

• Chicken pieces (500g)
• Onion (100g), finely chopped
• 2 green chilli, finely chopped
• curry leaves
• coriander leaves
• 2tbsp pepper powder
• 1/2 tbsp garam masala
• Salt as per taste
• 2tbsp giner garlic paste
• 4tbsp oil

Procedure for preparation:


Step 1: Keep the pan on the stove, Pour oil, put ginger garlic paste, curry leaves, chopped onion, green chillies and fry it.

Step 2: Put chicken in the pan and fry it for 5 minutes, then add pepper powder, chilli powder, garam masala powder, salt and fry it.

Step 3: Pour little water for chicken to get cook, stir the chicken, until chicken cooked and all the water drain in the pan.

Step 4: Garnish with coriander leaves and serve it, Hot pepper chicken is ready.



 

Fish curry recipe, ( mean kolambu), fish kolambu, spicy fish curry, Hot and spicy fish curry recipe

                                             

Ingredients:

• Fish pieces (300g)
• 2 large onion
• 2 large tomato
• 50g tamarind ball
• curry leaves
• coriander leaves
• 12 pods garlic
• 1tbsp fenugreek seeds
• 100ml oil
• 1tbsp mustard seeds
• 3tbsp chlli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• salt as per tase
• 50g coconut pieces, grind it as paste
• 7 full green chillies, without slitting

 

 

Procedure for preparation:

 

 

Step 1: Clean the fish thoroughly in water and drain the water completely and keep it aside.

 

Step 2: Dissolve the tamarind in water and keep it aside. Grind the onion and tomato as paste.

 

Step 3: Keep the pan on the stove, pour oil, put mustard seeds, fenugreek seeds, curry leaves and put garlic pods and fry it .

 

Step 4: Put the onion and tomato paste and full green chilli in oil and fry it for 15 minutes, so that onion and tomato will be fried nicely and raw smell will go off.

 

Step 5: Then put chilli powder, coriander powder, a pinch of turmeric powder and fry it and pour the tamarind water and some more water  in the pan allow it to boil nicely.

 

Step 6: After the masala water boiled completely and smell goes off, put fish and coconut paste and stir it. Then allow to boil for some more time, until the fish gets cooked.

 

Step 7: Then garnish the fish curry with coriander leaves and serve it hot. Hot and spicy fish curry is ready.

Spicy dry mutton fry recipe, ( Dry mutton fry ) recipe.

                                          

Ingredients:

• Mutton pieces(250g)
• 1 onion, finely chopped
• 1 tomato finely chopped
• 2tbsp ginger garlic paste
• 1tbsp green chilli, finely chopped
• curry leaves
• coriander leaves
• 1/2tbsp pepper powder
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• 1/2tbsp garam masala powder
• 1tbsp mutton masala powder
• 2tbsp kasthuri methi
• coriander leaves
• salt as per taste
• a pinch turmeric powder
• 1 cup oil for frying.
• 2 cloves
• 1 cinnamom stick
• 150ml oil for frying

Procedure for preparation


Step 1: Keep the pressure cooker on stove, Pour 2tbs oil, put cloves, cinnamom stick and fry it.

Step 2: Then put ginger garlic paste,  chopped onion, chopped tomato, green chillies, and fry it, following that put mutton pieces and fry it.

Step 3: Then put pepper powder, chilli powder, coriander powder, turmeric powder, garam masala powder, mutton masala powder, salt, kasthuri methi and fry it.

Step 4: pour little water in the cooker and allow for 5 whistle, and keep it aside

Step 5: Keep another pan on the stove, pour 150ml oil and heat it. put curry leaves and  then transfer the cooker mutton content into that frying pan, fry it nicely until the gravy becomes dry. Its and dry dish, so you should fry it dry. Now hot dry mutton is ready. Garnish with coriander leaves and serve hot.





 

Chicken leg piece 65 fry ( chicken 65), Dry fried chicken.

                          

Ingredients

• 4 chicken leg pieces
• 1tbsp onion paste
• 1tbsp tomato paste
• 1tbsp ginger garlic paste
• 1tbsp pepper powder
• 2tbsp chilli powder
• 1/2 garam masala powder
• Salt as per taste
• Coriander leaves, finely chopped
• a pinch of turmeric powder
• 2tbsp curd
• 1 beaten egg
• 1 green chilli, finely chopped
• oil for frying

Procedure for preparation:


Step 1:  Put 4 chicken pieces in a large bowl, put onion paste, tomato paste, giner garlic paste, chopped green chilli, chilli powder, pepper powder, garam masala powder, salt, a pinch of turmeric powder, curd and mix it nicely.

Step 2: Then put coriander leaves and mix it, and put 1 beaten egg and mix it nicely.

Step 3: keep the chicken for 1 hour undisturbed.

Step 4: pour oil in a frying pan, then put leg pieces and fry it nicely.

Step 5: Drain the oil from leg pieces and garnish with coriander leaves and serve hot

Hot and spicy chicken leg pieces fry is ready



 

Chicken Curry recipe ( chicken Gravy), chicken fry, spicy chicken.

                                     

Ingedients:

• chicken pieces(500g)
• 3 onion, (150g) finely chopped
• 2 Tomato (100g), finely chopped
• 2tbsp giner garlic paste
• 1tbsp chicken masala powder
• 1tbsp chilli powder
• 1tbsp coriander powder
• 1/2tbsp garam masala powder
• a pinch turmeric powder
• 4 tbsp oil
• 2 green chilli, finely chopped
• 1tbsp curd
• Salt as per taste
• 1/2 coriander leaves
• 2tbsp kasthuri methi

Procedure for preparation:


Step 1: Clean the chicken pieces and drain the water completely.

Step 2: Keep the pan on the stove, pour oil and put the ginger garlic paste and fry it for 1 minute, following that, add chopped onion, chopped green chilli and fry for few minutes, then add tomato and fry it, until it merge together.

Step 3: Put the chicken in the pan and fry it, then put pepper powder, chilli powder, coriander powder, turmeric powder, garam masala powder, chicken masala powder, salt,curd, kasthuri methi and fry it for few minutes.

Step 4:  Then pour little water and fry it, close the pan for few minutes and stir the chicken until it gets cooked.

Step 5: when the chicken gravy looks thick and dry, put off the stove. Now garnish with coriander leaves and serve it hot. This dish is suitable for rice, chapati

Hot and spicy chicken gravy is ready

chicken masala will be available in all grocery shop.




 

Creamy carbanora pasta,( pasta), creamy pasta, Mushroom creamy pasta

                                      

 

                                       


Ingredients:

• 2tbsp olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 250g mushroom
• 300ml white fresh cream
• 1 beaten egg
• 250g pasta
• salt as per taste
• 1 capsicum, finely chopped
• 1/4 tbsp pepper powder
• 1/2 cup cheese.
• 100ml milk

 

Procedure for preparation:

Step 1:  keep the pan on the stove, pour milk, cream and stir it in a medium flame, until its getting thick and add  few salt and pepper in it and  put off the stove.keep it aside. This is creamy sauce.

Step 2:  Keep the cooker on the stove and pour water and put the pasta in the cooker and allow for 2 whistles. After the pressure goes down, drain the water from pasta.

Step 2:  keep another pan on the stove, pour oil, put sliced onion and garlic and fry it for few minutes.

Step 3:  Add mushroom and capsicum in the pan and fry it. Pour the beaten egg in the pan and fry it,
put pepper powder and salt in it, then put the cooked pasta and fry it.

Step 4: Then pour the creamy sauce in the pasta and cook it until it gets dried, atlast spread the cheese on the pasta. Creamy pasta is ready.




 

Mushroom pepper masala fry recipe, ( Mushroom masala fry), Mushroom fry, Spicy Mush room recipe

                                                          

Ingredients:

• Mushroom (250g)
• Onion (100g), finely chopped
• capsicum (100g) cut into pieces
• Tomato (50g), finely chopped
• 1tbsp ginger garlic paste
• 1/2 tbsp pepper powder
• 1/2 tbsp chilli powder
• a pinch turmeric powder
• 1/4 tbsp garam masala powder
• coriander leaves, finely chopped
• curry leaves, finely choppped
• Salt as per taste
• 4tbsp vegetable oil

Procedure for Preparation:


Step 1:  Cut the mushroom into small small pieces, and wash it thoroughly in water and drain it.

Step 2: Keep the pan on the stove, pour oil and put giner garlic paste and fry it for 1 minute, then following that, add curry leaves, chopped onion and fry it, then add chopped tomato and fry it until onion and tomato merge togetther.

Step 3: Then put capsicum in the pan and fry it, followind that add mushroom and fry it for few minutes.

Step 4: Then put pepper powder, chilli powder, garam masala, a pinch turmeric powder and fry it, pour little water and stir it. Close the pan for few minutes, and stir the mushroom until it gets cooked

Step 5: Then garnish with coriander leaves and serve it. Hot and spicy mushroom masala ready.


                                       

                                            

 

Pudina rice recipe _ ( mint rice recipe )

                             

Ingredients

• 1 Bunch of  mint leaves  (finely chopped)
• 1 cup basmati rice (250g)
• Onion (100g), finely chopped
• Tomato (100g)
• 1 tbsp ginger garlic paste
• 1/2 cup coriander leaves, finely chopped
• 7 green chillies ( without slitting)
• 1tbsp mustard seeds
• 2 tbsp ghee

Procedure for preparation:


Step 1: Clean the mint leave twice in the water and drain it. Soak the rice in water.

Step 2: Keep the pressure cooker on the stove, pour oil, mustard seeds and put ginger garlic paste, following that put finely chopped onion and full green chillies in the oil and fry it. Then put tomato and fry it until both onion and tomato merged together.

Step 3: Then put mint leaves in the cooker and fry it and also put the chopped coriander leaves. Then Pour 2 cups of water in the cooker, put salt as per taste and allow the water to boil.

Step 4: Then put rice in the cooker and pour 2tbsp ghee, close the cooker allow it for 5 whistle.

Step 5: After pressure goes down, Serve pudina rice hot, with raita.

Fried Potato recipe, (Aloo fry) , spicy potato recipe

Ingredients:

• Potato (250g) chopped in cube shaped
• 1tbsp chilli powder
• 1/2 tbsp pepper powder
• A pinch turmeric powder
• Salt as per taste
• 1/4 tbsp Garam masala powder
• curry leaves, finely chopped
• 7 pod Garlic, finely chopped
• coriander leaves
• 4tbsp vegetable oil
• 1/2 tbsp coriander powder

Procedure for preparation:

Step 1:  Keep the pan on stove, pour oil and put garlic,  potato cubes and fry it for 3 minutes.

Step 2: Then put chilli powder, pepper powder, garam masala powder, turmeric powder, salt and chopped curry leaves and fry it, reduce the flame to minimum level and close it for few minutes.

Step 3: Open the lid and stir it, fry it until potato gets cooked.

Step 4: Garnish the dish with coriander leaves and serve it



                               

keerai kolambu recipe ( Spinach curry recipe) (Green leaves curry recipe)

Ingredients:

• 1 Bunch of green leaves
• 2 Onion (100g) finely chopped
• 3 Tomato (150g) finely chopped
• 12 Garlic pods
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• A pinch turmeric powder
• A small lemon size tamarind ball
• Toor dhall (100g)
• 1/2 tbsp mustard seeds
• 1/2 cumin seeds
• 1/4 tbsp asafoetida
• Salt as per taste
• 4tbsp vegetable oil

Procedure for Preparation:


Step 1:  Remove the root and harder part of stem from spinach, clean it water for 2 times, and drain the water completely.

Step 2:  Keep the pressure cooker on the stove, put the soaked toor dhall, cleaned green leaaves, half cup of finely chopped tomatoes, garlic, salt, turmeric powder and pour little water and close the cooker. Allow for 5 whistles.

Step 3:  In another stove, keep the vessel pour oil, following that put mustard seeds, cumin seeds and asafoetida in the oil, after the mustard seeds splutter, put chopped onion and fry it, then add remaining chopped tomato and fry it.

Step 4:  Put the chilli powder, coriander powder, turmeric powder and salt and fry it, then dissolve the tamarind ball in cup of water and pour it in the vessel. Allow it to boil for 15 minutes, until the masala smell goes off completely.

Step 5:  After whistle pressure goes down, Open the cooker, smash the content in the cooker nicely.

Step 6:  After  the masala smell goes off, pour the cooker content to vessel and allow to boil for 7 minutes and put off the stove. Now the recipe is ready, you can serve hot.

This recipe will be good for rice specially, you can also have this with Idly, dosa, rava upma etc...

This is healthy and tasty dish. spinach has lot of vitamins and minerals....

 

 

Spicy Chicken fried rice

Ingredients:

• Boneless chicken(200g)
• 1 cup basmati rice cooked
• Bunch of spring onion
• 2 capsicum chopped
• 1tbsp chilli sauce
• 1tbsp soya sauce
• 1tbsp tomato sauce
• 1 tbsp pepper powder
• 1/2 chilli powder
• a pinch aginomoto salt
• Salt as per taste
• onion (50g) finely chopped
• 1 beaten egg
• 3tbsp vegetabele oil

Procedure for preparation:


Step 1: Finely chop the boneless chicken, boil in a water until it gets cooked, drain the water and keep aside.

Step 2: Fry the beaten egg and scramble it as pieces of eggs

Step 3: Keep the pan on stove, pour oil, put chopped onion, chopped capsicum, and fry it and put the chicken and fry it and put pepper powder, chilli powder, salt, aginamoto, soya sauce, chilli sauce, tomato sauce in the pan and fry it nicely. Add the salt as per taste.

Step 4:  Put cooked basmati rice on the frying pan fry the rice for some time. This fried rice will be spicy, since we are adding little chilli powder.

Step 5:  Then garnish the rice with spring onions and serve it.

Hot ans spicy chicken fried rice is ready
.
 

Lemon rice

Ingredients:

• 4 medium size lemon juice without seeds
• 1 onion (50g) finely chopped
• 2tbsp tomato finely chopped
• 1tbsp ginger garlic paste
•  Boiled rice(250g) (cooked)
• 6 green chillies finely chopped
• curry leaves
• coriander leaves
• 1tbsp black gram
• 1tbsp bengal gram
• 1/2 tbsp mustard seeds
• 4tbsp vegetable oil
• salt as per taste

Procedure for preparation:

Step 1: Extract the juice from lemon and keep aside

Step :  Keep the pan on the stove, pour oil, mustard seeds, following to that 1tbsp bengal gram and 1tbsp black gram. When the gram changes its colour add ginger garlic paste, chopped onion, 2tbsp chopped tomato, curry leaves, chopped green chilli and fry it,

Step 3: Then pour the lemon in the pan, put little salt and turmeric powder, and add  (10 ml) water in it allow to boil for 5 minutes and put off the stove. Lemon juice mixture is ready.

Step 4: Take large bottom vessel, put the cooked rice in the vessel and pour the Lemon juice mixture and spread all over the rice by stirring. Add the salt as per the taste while mixing. Then you can garnish with coriander leaves. The delicious lemon rice is ready.

 

Brinjal dhall bajji ( kathirikai bajji), (kathrikai dhall) (brinjal dhall) (baingan dhall bajji)

 

 

 

The botanical name of Brinjal is Solanum melongena, its native is southern India and Sri Lanka. Brinjal helps to fight and prevent various kinds of cancer. The fiber in brinjal decreases the risk of colon cancer by absorbing toxins and chemicals that cause colon cancer. Brinjal also contains an antioxidant compounds called chlorogenic Acid and Nasunin, which treat cancer. Chlorogenic Acid fights free radicals in the body as well as protect cells to transform into cancer cell while Nasunin has anti-angiogenic abilities, which means it prevents the blood vessels growth that feed cancer cells.

 

 

The dish will be suitable for Idly, dosa, pongal specially. I will be good combition for this tiffen item. Try and enjoy the taste.

 

 

 

 

 

Ingrdients:

• Brinjal (egg plant) (250g)
• Moong dhall (100g) (soaked for 20 minutes)
• Onion (100g)
• Tomato (100g)
• 12 pod garlic
• curry leaves
• coriander
• 8 Green chillies
• 2 dried red chilli
• 1/4 tbsp asafoetida
• a pinch of turmeric powder
• a small lemon sized tamarind ball
• 1tbsp mustard seeds.
• Salt as per taste
• 3tbsp vegetable oil

Procedure for Preparation:


Step 1:  Cut the brinjal into small pieces, cut the onion and tomato into big pieces.

Step 2:  keep the pressure cooker, put the brinjal pieces, soaked moong dhall, 8 green chillies, onion, tomato, tamarind ball, turmeric powder,garlic, salt, and pour water. Now close the cooker and allow for 5 whistle and keep it aside.

Step 3: After pressure goes from the cooker, smash the content in the cooker, by mixie or smasher.

Step 4: keep the another pan on the stove, pour the oil, mustard seeds, asafoetida. 2 dried chilli and curry leaves in the oil. Then pour 150ml of water and allow it to boil, then add the smashed content from the cooker to this pan. If the Brinjal dhall bajji is very thick, can add little more water and allow it to boil for somr time.

Step 5: Then you can garnish with coriander leaves and start serving.

 

Health benefits of Brinjal

 

It is an ideal food for people who are trying to lose weight, because it has high fibre and moisture content. It also has low amout of calories and fats. High amount of fobre decelarates the digestion process so you feel fuller for longer period if time after a meal. The metabolism also increases so your burns calories at a higher rate. If you are trying to lose weight consume brinjal as much as possible as appetizer before a meal.

This Brinjal dhall bajji has moong dhall content, it will be very tasty. Childrens also will love to eat this recipe. You can feed this recipe even for infant above 6 months. It is very healthy food. It is very easy to cook. It can be cooked with in 30 minutes.