Paper roast/Ghee roast Dosai

Talking about the childhood memeries so many things strike the mind...
Mostly Every Saturday/sunday my mom cook a wonderful Dosai /Gheerosat
As i was very thin she will add more ghee to me (Specially)...and that ghee was homemade ...so delicious and so tempting i will eat more than 6 Dosai ...
One more thing she will feed me with lots of love...........Thanks for the Wonderful Memories
My Amma Recipes For youuuuuu

Ingredients:

Dosa Batter:
Rice -3 cups(washed and soakedovernight)
Urad dal-1 cup  (washed and soaked overnight)
Fenugreek-1tsp
Ghee-½ tbs

Method:

• Soak Rice,urad dhall,fenugreek seeds for 4-5 hours
• Grind dal and Rice  to a very fine paste.add salt
• Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place
• Heat the dosa tawa and pour one ladle full of batter into a thin circular shape.
• Pour few drops of oil /ghee along the sides and over the dosa.
• Now spread over the dosa with dosa ladle. [ to make it paper thin]
•   Serve it with  mutton gravy,Coconut Chutney and Sambar.



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For Beginners,

With minimum amount of time

With less ingredients

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Coconut Milk Rice/தேங்காய் பால் சாதம்

Coconut milk rice is a very tasty common South Indian preparation
My hubbyys Favorite item.... its  a mildly sweetish aromatic variation  by using coconut milk., cashews and raisins.
 It is very aromatic, and can be served with tasty chicken kurmas and ulandhu chutney

Ingredients

Basmati rice - 1 cup
Coconut milk - 11/2 cups
Garlic-10 cloves
Green chilles-5
Finely chopped onion - 2 tbsps
Cashew nuts - 1/4 cup
Salt - 1/2 tsp
Cinnamon - 1" piece ( Break into tiny bits)
Cardamom - 2
Cloves - 4
Oil -2 tbsp

Method

• Wash and soak the rice for at least half an hour. Finely chop onions.
• Heat 2 tbsps of oil and one teaspoon spoon of oil in a heavy bottomed pan.
• Add Cinnamon, cardamom and cloves.
• Add cashew nuts and onion and  garlic,Chilles fry till they become golden in colour.
• Drain rice and add it next.
• Keep stirring till all the moisture evaporates and the rice gives out a pleasant aroma.
•  Add the coconut milk and stir in the salt.
•  When the milk starts to boil, turn down the flame to low and cover the pan /pressure cooker with a lid.
•  In fifteen minutes time when the aroma of coconut rice fills the atmosphere, remove lid and gently stir once and cover it again with lid.

Enjoy


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Vegetable Briyani

Vegetable Briyani


This is a yummy South Indian Biryani which is taken along with raitha. 
One of my favourite rice which can be done easily. 


Ingredients:
Basmati rice – 2 cups
Chopped onions – 2 cups
Tomatoes – 1
Vegetables – 1 1/2 cup (carrot, beans, peas)
Green chilly – 2 (slit)
Coriander leaves – 2 to 3 tbsp
Ginger garlic paste – 1 tbsp
Red chilly powder – 1 1/2 tsp
Cinnamon – 1″
Cardamom – 2
Cloves – 2
Bay leaves – 2
Fennel seeds – 1 tsp
Oil – 1 tbsp
Ghee – 2 tbsp
Salt to taste
Method :
Cut the vegetables at 1″ in length
Heat oil in a pan, cinnamon, cardamom, cloves ,add fennel seeds and bay leaves
add the onions and fry till they become soft and  brown colour
Add the ginger garlic paste and toss till the raw smell goes off,Now add the chopped vegetables
Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add the red chilly powder and 
combine them. Reduce the heat and keep tossing...for 10 minutes then add 4 cup of Water when water boils
In between soak basmati rice for 30 minutes.Drain the water and add rice to it. Mix them well
Add the vegetable gravy to rice and combine them well.
Remove from heat and put them in an electric cooker or pressure cooker
If you use a pressure cooker, cook the rice for one whistle and then turn off the stove
If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom
 Serve hot with Raitha.

Mutton pulav

Mutton pulav

Ingredients: 1 lb Mutton cut in to big pieces 1 cup long grain Basmati Rice 1/2 cup Mint Leaves 1/2 cup Coriander leaves 3 tsp Oil 2 tsp Ginger Garlic paste 1/2 tsp Turmeric powder 1 tsp Fennel Powder 1 tsp Lemon juice Whole Garam Masala 1 tsp Cumin Seeds 1 tsp Fennel seeds 1 big Onion sliced Salt to taste 6 Green Chillies

Method: 1) Wash mutton well and cut in to big pieces. Add ginger garlic paste in to a bowl, turmeric powder, fennel powder, lemon juice, mint leaves, coriander leaves, mix well, add mutton pieces in to it, mix well, cover and marinate for 3 hours. 2) Add marinated mutton in to pressure cooker, then add green chillies, salt to taste, 2 cups water and cook until 4 whistles. 3) Once mutton is partially cooked separate mutton from stock. 4) Wash and soak rice in enough water for 30 mts. 5) Heat up oil in a pan, add cumin seeds, whole spices, fennel seeds, sliced onion and saute till onion gets light golden color. 6) Add ginger garlic paste and cook for a minute. 7) Add mutton pieces, green chillies, coriander leaves, mint leaves, mix, now add soaked water, mix well. 8) Now add mutton stock, salt to taste, mix well, cover and cook on high heat for 10 to 15mts. 9)  Serve with raita, salad ! Tips: 1) Cooking time for each pressure cooker differs so try to cook mutton using your own judgement. Happy Cooking

Mango Rice

Mango rice

Things Needed

3/4 cup grated raw mango (use the widest tooth on grater)
6 tablespoon peanuts
1/2 teaspoon black mustard seeds
5-6 small green chilies (cut in to thin slices)
5-6 curry leaves (roughly torn)
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoon oil
2 cup cooked rice

 Method

In a wide pan on medium flame heat oil along with peanuts*
When the peanuts turn light brown, add mustard seeds
When mustard seeds start to crackle add green chillies, turmeric power, curry leaves and mango
Season with salt and fry for couple of minutes
Add the cooked rice, mix thoroughly and continue frying for another couple of minutes
Turn the heat off and serve hot.

Chicken Briyani

Chicken Briyani Recipe
i dedicated this  recipe by friend nithya's amma ...she is my Guru..thank u amma ........


Ingredients
1 lb Chicken, cut into medium-sized pieces
2 big Onions, sliced
2 big Tomatoes, sliced
3 Green Chilies, cut slanted
2 to 3 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
2 -2½ tsp Chili Powder

Garam Masala-Whole
2 Cloves
1 Bay Leaf
1 Cardamom
2 medium-sized
Salt to taste
5 tbsp Oil (with a 1tsp of  butter or ghee)
A pinch of Food coloring/Saffron
3 cups Basmatic Rice
1/4 cup Mint Leaves (Pudina)
Coriander Leaves (Cilantro)


Method:
In pan/cooker  add 5 tbsp oil. When the oil gets hot, add whole garam masala items and stir well.
Add onions to the pan and sauté them for a few minutes....Slightly brown
Add mint leaves and ginger garlic paste to the onions. 
Again, let them sauté for a few minutes Till raw smells goes.
Then Add Chicken to it salute till when Chicken turns to White 
Add tomatoes, green chilies, turmeric powder, chlli powder,  salt. add little curd ...
Cook for a few minutes. Stir in some water and cover the pan with a lid.

Allow the chicken to cook for sometime, till gravy has been formed and the oil comes out on top.
Now add Water (3 cups for 2 cup of rice )when Water get boiled add the soaked Rice(30 minutes)l to it
If you r cooking in cooker then leave it for 12-15 minutes (without Whistle)
If not cook in closed cointainer for 15-17 minutes
Garnish the biryani with  coriander leaves. Serve hot, along with onion cucumber raita  and Egg


Happy Cooking

Ven Pongal

Ingredients: 
·   Raw rice                                    - 1 cup
·   Moong dal                                - ¼ cup
·   Ghee                                        - 3 tbsp
·   Cashew                                    -  6 to 8
·   Pepper                                     - 1 tsp
·   Cumin                                       - 1 tsp
·   Asafetida                                 - ¼ tsp
·   Grated ginger                            - ½ tsp
·   Curry leaves                              - 6
·   Salt to taste

Method:

   1.  In a thick bottomed pan, add moong dal and fry to golden.2.      

3.    2. Wash rice and roasted dal in water.

4.        3  ,Cook in pressure cooker by adding  3 ½ cups of water,asafetida and little salt.

5.       4. Once it is completely cooked, mash the contents.

6.       5, Heat ghee in a small fry pan, season with cashew, pepper, cumin, asafetida pwd, curry leaves, grated ginger.

7.       6.Pour it over mashed pongal, mix well.

8.      7.Taste and adjust salt.serve it with coconut chutney and sambar

Sakkarai pongal

Sakkarai pongal

Pongal is the harvest festival celebrated in Tamilnadu on the first day of the Tamil month “Thai”.Sakkarai Pongal – Sarkarai Pongal is prepared with the fresh milk and the harvested rice in the mud pot and offered (as neivedhaiyam) to the lord Surya(Sun God).

Here is the Sakkarai Pongal recipe that I prepared in the pressure cooker. 

INGREDIENTS

Raw Rice – 1 Cup
Green Gram Dhall – 1/4 Cup (Optional)
Jaggary (Powdered) – 2-3 Cups (As per taste)
Cardamom (Powdered) – 3
Cashew – 10 (Broken)
Raisins – 10
Ghee – 3 table spoons
Water – 2 Cups

A pinch of saffron (Optional)

milk -optional 

 METHOD

1. Roast the Green Gram Dhall till it turns light brown.

2. Mix it with rice and wash them thoroughly.

3. Pressure cook the mix with water, for about 3-4 whistles.

4. Once cooled, mash the rice + dhall mix (add boiled  milk here)

5. In a heavy bottom kadai, dissolve powdered Jaggery with 1/2 cup water, bring it to boil, till it melts completely.

6. Once Jaggary is fully dissolved, remove it from the fire, strain the Jaggery syrup to remove the dirt.

7. Again, heat the syrup till it reaches thick consistency.

8. Now add, cooked rice + dhall mix and cook it in medium flame for 5 mins.

9. In a seperate Pan, heat 4 spoons of Ghee and fry Cashews & Raisins, add them to the cooked Pongal.

10. Add Cardamom powder and Mix well.

11. Sweet Pongal is ready to serve.