Watermelon Slice Jello Shots
Palak Uzhunnu Vada
Palak Uzhunnu Vada
Ingredients
1/2 cup - Urad dhal - soaked for an hour and grind as a flour without adding water.1 cup chopped palak leaves
1/2 cup chopped onions
a sprig curry leaves
few chopped coriander leaves
1 tsp salt
2 tsp ground spices - (6 pepper corns,1 green chilly,1/2 tsp cumin seeds)
1/2 cup refined oil for shallow frying
Directions
Grind 1/2 cup urad dhal which is soaked for an hour , as a flour without adding water.
Grind the spices (6 pepper corns,1 green chilly,1/2 tsp cumin seeds)
Take a bowl and add the urad dhal flour,chopped palak leaves ground spices,chopped onions,chopped coriander leaves,curry leaves and Salt.Mix it well.
Shape dough round with a hole in the centre.
Heat oil in a non stick frying pan and shallow fry the vadai on bothsides,till golden brown.
When done,Serve it hot with tomatao ketchup or chutney of your choice.
That's all.Enjoy!!!.
Vendakka Curry
Vendakka Curry
Ingredients
Okra (Vendakka) – 150-200 gms, sliced 1″ lengthwiseCoriander powder – 1 1/2 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 – 1/2 tsp
Aniseed (perumjeerakam) powder – 1/2 tsp
Cinnamon – a small piece
Cardamom pods – 2
Cloves – 2
Onion – 1 medium, finely sliced
Ginger – 1 tsp, chopped
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 cup
Chopped cashews – 1 tbsp (optional)
Salt
Oil
Curry leaves
Grind all the powders and whole spices to a fine paste, by adding 1- 1 1/2 tbsp water. Heat oil in a pan and saute the sliced okra for a few mins and keep it aside.
In the same pan, add the sliced onion and chopped ginger and curry leaves. Cook till the onions turn light golden brown in colour. Add the ground paste to this and cook for 2-3 mins or till the oil appears. Add thin coconut milk and let it boil.
Add the okra and salt and simmer till the okra cooks and gravy thickens. Add the thick coconut milk and simmer for 3-4 more mins and remove from fire. Garnish with some freshly ground pepper, dont omit this. It enhances the flavour of the dish.
If you are using cashews, soak it in hot water for 5-10 mins. Grind it to a smooth paste. Add this paste to the thick coconut milk and mix well and follow the rest of the recipe.
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 – 1/2 tsp
Aniseed (perumjeerakam) powder – 1/2 tsp
Cinnamon – a small piece
Cardamom pods – 2
Cloves – 2
Onion – 1 medium, finely sliced
Ginger – 1 tsp, chopped
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 cup
Chopped cashews – 1 tbsp (optional)
Salt
Oil
Curry leaves
Instructions
Grind all the powders and whole spices to a fine paste, by adding 1- 1 1/2 tbsp water. Heat oil in a pan and saute the sliced okra for a few mins and keep it aside.
In the same pan, add the sliced onion and chopped ginger and curry leaves. Cook till the onions turn light golden brown in colour. Add the ground paste to this and cook for 2-3 mins or till the oil appears. Add thin coconut milk and let it boil.
Add the okra and salt and simmer till the okra cooks and gravy thickens. Add the thick coconut milk and simmer for 3-4 more mins and remove from fire. Garnish with some freshly ground pepper, dont omit this. It enhances the flavour of the dish.
If you are using cashews, soak it in hot water for 5-10 mins. Grind it to a smooth paste. Add this paste to the thick coconut milk and mix well and follow the rest of the recipe.
Oats Besan Payasam
Oats Besan (Chick Pea) Payasam
Ingredients
Milk - 3 cupsoats - 1/4 cup
Besan/ chickpea flour - 1/4 cup
Sugar - 1 cup
Ghee - 3 tbsp
Cashews for garnishing
Method
Heat ghee in a kadai and roast the cashews. Take out the cashew and fry the besan in the same ghee.
In the other side boil two cups of mild and add oats to the milk.
when the besan is cooked well , a nice aroma comes, that is the time you can pour the remaining milk and stir well to avoid forming of lumps.
When the besan and milk blends together you can add the cooked oats in that.leave for few minutes , the ingredients will blend together.
Garnish with cashews and serve.
Chicken Dum Biriyani
Chicken Dum Biriyani
- ½ kg Chicken
- 450 gm Basmati Rice (washed & drained)
- 3 Green Cardamoms (Elaichi)
- ½ tsp Mace (Javitri)(ground)
- ¼ tsp Nutmeg (Jaifal)(grated)
- 3 Cloves (Lavang)
- 1 Cinnamon Stick (Dalchini)
- 2 Whole Star Anise
- 2 tsp Garam Masala Powder
- 2 cups thick Curd (Yogurt)
- 4 tbsp Tomato Paste
- 1 big Onion (sliced)
- 2 tsp Ginger-Garlic Paste
- 2 tbsp Chilly Powder
- a pinch of Saffron (dissolved in 2 tbsp warm milk)
- Salt to taste
- 8 tbsp Oil
- 2 tbsp Ghee
- 6 cups water
Method
Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste.
• Marinate the chicken with the paste and keep it to the side for 3-4 hours.
• Put water in a pot and get it to boil.
• Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.
• Stir in rice and fry it for 4-5 minutes.
• Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.
• Strain the rice using colander.
• Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.
• Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.
• Mix in rice and add fried onion, ghee and saffron.
• Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes.
• Reduce the flame to medium and cook for about 20 minutes.
• Take off the heat and serve hotcups Water.
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