Moong dhall sambar recipe

                                        

 

Ingredients:

• Moong dhall (50g), soak for 20 minutes
• 2 medium size onion, cut into big pieces
• 2 medium size tomato, cut into big pieces
• 6 green chilli
• 8 pods garlic
• curry leaves
• coriander leaves
• 1/2tbsp mustard seeds
• 1 marble size tamarind,
• Salt as per taste
• a pinch turmeric
• 2 red chilli
• 1/4tbsp asafoetida

Procedure for preparation:

Step 1: keep the pressure cooker on the stove, put soaked moong dhall, onion, tomato, green chilli, garlic, salt, turmeric, tamarind. and pour some water and close the cooker and allow for 5 whistle.

Step 2: Keep the pan on the stove, put mustard seeds, curry leaves, asafoetida, dry red chilli and fry for one minute, then add little water and allow it to boil.

Step 3: Now open the cooker, and blend the content nicely and pour in the pan, allow it to boil for 5 minutes, then garnish with coriander leaves and serve it hot.

This recipe will be suitable for idly, dosa, pongal etc..
 

Oats pongal recipe

                                         

Ingredients:

• 3 cups oats
• 1 cup boiled moong dhall
• 1/2tbsp cumin seeds
• 1/2tbsp mustard seeds
• curry leaves
• 1tbsp crushed ginger
• coriander leaves
• oil
• 3tbsp ghee
• 1tbsp coarsely crushed pepper

Procedure for preparation:


Step 1: Roast the oats for 3 minutes and keep aside

Step 2: Keep the pan on the stove, Pour 4 cups of water, allow it to boil, then add the roasted oats and stir it. After 5 minutes, add the boiled moong dhall in pan, and stir with oats nicely. If you want you can add extra water.  And add salt stir it. once the oats cooked well with moong dhall keep aside.

Step 3: Then keep the pan on the stove. Pour oil, put cumin seeds, mustard seeds, curry leaves, ginger, crushed pepper and fry it in oil. Then transfer this mixture to oats pongal and mix it. Atlast add 3tbsp ghee and mix it and garnish with coriander leaves and stir it.
 

Oats vegetable upma recipe

                                                

  

Ingredients:

• 2 cup Oats
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• 1/2 cup beans
• 1/2 cup carrot
• 3 green chilli, slit
• Salt as per taste
• curry leaves
• coriander leaves
• 2 medium size onion, finely chopped
• oil

Procedure for preparation:


Step 1: Keep the pan on the stove, put oats and roast it for 3 minutes and keep aside.

Step 2: Keep another pan on the stove, pour 4tbsp oil, put mustard seeds, black gram, bengal gram, curry leaves, green chillies, onion and fry for 5 minutes, then put the beans, carrot and fry if  for few minutes.

Step 3: Then pour some water and allow it to boil, then add the roasted oats, salt and stir it, close the pan for  5 minutes and keep in the medium flame.

Step 4: Then oats and vegetable will be cooked, garnish with coriander leaves and start serving it hot
 

Chicken tikka recipe

                                                             

Ingredients:

• Chicken pieces (500g)
• 1/2 tbsp chilli powder
• a pinch cardamom powder
• 1/4tbsp kasthuri methi powder
• a pinch of garam masala
• 1/2tbsp coriander powder
• 1/4tbsp lemon juice
• 1/2tbsp ginger garlic paste
• 1 cup thick curd
• a pinch food colour
• 1 onion, cut into cubes
• 1 tomato, cut into cubes
• 1 capsicum, cut into cubes
• Salt as per taste
• oil

For garnishing:

• 1/2tbsp chat masala
• 1tbsp dry mint leaves powder
• lime juice

Procedure for preparation:


Step 1: Wash the chicken, and remove the moisture completely.

Step 2: Take a bowl, put chilli powder, a pinch cardamom powder, kasthuri methi powder, a pinch garam masala powder, coriander powder and mix this ingredients, then add lemon juice, ginger garlic paste, curd and mix it nicely, the masala should be dry. Then put the chicken pieces and mix it nicely.

Step 3: Then put the few onion cubes, tomato cubes and capsicum cubes and mix it with chicken and refrigerate for 2 hours.

Step 4: Then take the wooden skewers, put the chicken in the wooden skewers one after the other, inbetween the chicken put onion cubes, capsicum cube and tomato cubes as per your wish. then just brush the oil on the top of the chicken

Step 5: Arrange the chicken properly as u place it in oven, keep the chicken in the oven at maximum temperature in grill mode.

Step 6: After 15 minutes, change the chicken position, so that other sides of the chicken also get cooked. keep it for another 15 minutes, so chicken gets cooked completely.

Step 7: Remove the chicken from oven, sprinkle the chat masala powder, dry mint leaves powder and lime juice, then serve hot chicken tikka.


For chicken tikka masala Click here



 

Chicken tikka masala recipe

                                             

Ingredients:

• Oil
• 1/tbsp cumin seeds
• 1 bay leaf
• 2 black cardamom
• 2 green cardamom
• 1 cinnamom stick
• 1 large onion, finely chopped
• 1 large tomato. finely chopped
• 2tbsp ginger garlic paste
• 1tbsp coriander powder
• 1tbsp red chilli powder
• a pinch turmeric powder
• Salt as per taste
• 3tbsp cashew nut paste
• 6tbsp cream
• 2tbsp onion cubes
• 2tbsp capsicum cubes
• 2tbsp tomato cubes, remove the pulp
• 1/4tbsp garam masala powder.
• 10 chicken tikka pieces
• coriander leaves

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 4tbsp oil, put cumin seeds, bay leaf, black cardamom, green cardamom, chopped onion and fry it, then put ginger garlic paste and continue frying, then put chopped tomato and fry it.

Step 2: Then put chilli powder, coriander powder, turmeric powder, salt and continue frying, then put the cashew nut paste and fry it.

Step 3: Then put the chicken tikka pieces in the masala and fry it, then pour some water for gravy. Then add onion cubes. capsicum cubes, tomato cubes and fry it for 2 minutes.

Step 4: Then put the cream, coriander leaves and stir it, then put the garam masala and fry it for 2 minutes. Now the hot and spicy chicken tikka masala is ready.



For chicken tikka Click here

Baby food recipe raagi porridge, ( raagi kanji)

                                               

                                                          This raagi porridge recipe mainly for babies, it has good nutrition, since we mix nuts together in this recipe. Actually you can feed this food baby more than 6 months old as per the doctor advice. For 1 year old baby, you can serve for the break fast. The feeding content for the baby varies as per their age. The quantity mentioned in this recipe is suitable for the babies from one year old. Babies will feel full after having this food.


Ingredients

• Raagi (250g)
• 15 cashew nuts
• 15 almond nuts
• Sugar
• Milk
• salt

Procedure for preparation:


Step 1: Grind the raagi, cashew nuts, almond nuts altogether as nice powder and store it in a air tight container.

Step 2: Take a bowl, put 3tbsp raagi mixture, 2tbsp sugar, a pinch of salt, 50ml milk and little water, mix it nicely.

Step 3 : Keep the pan on the stove, and pour the mix and heat it and allow it boil for 2 minutes, raagi powder will be cooked soon. you should be keep stirring the porridge.

Step 4: Allow it cool for some time and then you can feed your one year old baby for break fast.

prawn curry recipe, ( shrimp curry recipe ), (Era kolambu recipe )

                                      
                                 

Ingredients:

• Prawns (500g)
• 2 onion, finely chopped
• 2 tomato, grind it to paste
• 2tbsp ginger garlic paste
• 1/2tbsp mustard seeds
• 2 green chilli, slit it
• curry leaves
• coriander leaves
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• 50g coconut pieces, grind it to paste
• oil

Procedure for preparation:


Step 1: clean the prawns and wash it in water and drain the water completely.

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

Step 3: Put the prawns and fry for 5 minutes, following that add chilli powder, coriander powder, turmeric, salt and continue frying for 5 minutes. Then add some water and allow it to boil, until masala smell goes off and prawns gets cooked.

Step 4: Then put the grinded coconut paste and stir well and allow it to boil for 5 minutes, then garnish with coriander leaves and start serving with white rice.