Spicy Tomato Rice

Ingredients

• 1cup - Basamathi Rice
  
• 4nos -Tomato (medium size-finely chopped)
  
• 1Onion - Large (cut lengthwise)
• 1/2tsp - Channa dhal
• 1/2tsp - Urad dhal
• 1/4tsp - Mustard seeds
  
• 2nos - Green chillies
• 1tsp - Ginger Garlic Paste
  
• 1/2tsp - Red chilli Powder
• 1/4tsp - Turmeric Powder
  
• 1/2cup - Mint leaves (finely chopped)
  
• 1/2cup - Corriander leaves
• Salt - To taste
  

Procedure

Wash & soak the rice for 20 mins.

In the mean while heat the oil in a kadai and add mustard seeds,when it pop ups add whole gram masala, channa dhal,urad dhal & green chillies,Fry it for few mins.

Add onion and fry till it becomes transparent.Add salt to taste

Now Add ginger garlic paste,corriander leaves, mint leaves and fry for few mins.

Add turmeric powder n Red chilli powder and mix well.

Atlast add tomato n stir well.Keep it in a medium heat and allow the tomato to cook.

Now drain water from the rice and keep it
Pour the contents of the tomato mix in a rice cooker pan and add rice with 2 cups of water.

Serve hot with onion raita and pappad.

Note: It can be done using pressure cooker also,have to keep for 2 whistle.

Lemon Rice

Ingredients

• 1cup - Cooked Rice


• 10tsp -Lemon Juice


• 1/2tsp -Turmeric powder


• 1tsp - Channa dhal


• 1tsp - Urad dhal


• 1/4tsp - Mustard Seeds


• 6nos - Curry leaves


• Salt - As Required
  


• 4nos - Dry Red chillies (or) Green Chillies


• 5nos - Cashews (optional)
  


• 2tsp - Peanut (optional)


• 1onion - Small-finely chopped(optional)

Procedure

Heat 2tsp oil in a kadai,put mustard seeds,channa dhal,urad dhal,curry leaves and red chillies,when they spluter,add onion and suate till it turns brown,now add turmeric powder,salt and lemon juice and keep it in low flame.

Now add the cooked rice and mix well.

If you want add peanut/cashews,fry well till it becomes light brown and mix with rice.

Serve it with Coconut chutney and lime pickle.

Here is the recipe for Coconut chutney .

Corriander Chutney

Ingredients

• 1cup - Corriander leaves
• 1 Tomatos - Medium size (finely chopped)
• 1Onion - Medium size (finely chopped)
• 5nos - Dry Red chillies
• Salt - As Required
• 3tsp -Grated Coconut
• 1tsp - Channa dhal
• 1/2tsp - Urad dhal

For Seasoning

• 1/2tsp -Mustard Seeds
• 1/2tsp - Urad dhal
• 1/2tsp - Channa dhal
• 5nos - Curry leaves

Procedure

Heat 2tsp oil in a pan,add urad dhal,channa dhal,red chillies till it turns light brown,now add onion and suate till it turns brown.

Add tomato and fry till it becomes soft and mushy,now add corriander leaves.Allow it to cool.

Grind them with coconut and salt,if needed add little water.

In a pan heat the oil,put mustard,urad dhal,channa dhal,curry leaves and allow it to spluter.Put this over chutney and mix well.

Serve with dosas and idlis.

Tomato Chutney

Ingredients

• 2 tomatos - Medium size (finely chopped)
• 1Onion - Medium size (finely chopped)
• 5-6nos - Dry Red chillies
• Salt - As Required
• 3tsp -Grated Coconut
• 1tsp - Channa dhal
• 1/2tsp - Urad dhal

For Seasoning

• 1/2tsp -Mustard Seeds
• 1/2tsp - Urad dhal
• 1/2tsp - Channa dhal
• 5nos - Curry leaves

Procedure

Heat 2tsp oil in a pan,add urad dhal,channa dhal,red chillies till it turns light brown,now add onion and suate till it turns brown.

Add tomato and fry till it becomes soft and mushy.Allow it to cool.

Grind them with coconut and salt,if needed add little water.

In a pan heat the oil,put mustard,urad dhal,channa dhal,curry leaves and allow it to spluter.Put this over chutney and mix well.

Serve with dosas and idlis.

Coconut Chutney

Ingredients
Table 1

• 1 cup - Grated coconut


• 1/2tsp - Ginger-garlic paste


• 2tsp - Potukadalai(friedgram)


• 2nos - Dry red chillies


• salt - As Required

Table 2

• 1/4tsp - Mustard seeds


• 1/2tsp - Urad dhal


• 1/2tsp - Channa dhal


• 5nos - Curry leaves

Procedure

Grind the table 1 ingredients to smooth paste in a mixer.

Meanwhile in a kadai heat the oil,put mustard seeds,urad dhal,channa dhal and curry leaves,allow them to spluter.

Now pour the paste into the kadai and mix it well with them,coconut chutney ready!!

Venn Pongal

Ingredients

• 1cup - Raw Rice
  
• 1cup - Moong Dhal
  
• 1tsp - Cumin seeds (jeera)
  
• 1tsp - Pepper corns
  
• Cashews - As per you wish
  
• 3tsp - Ghee
  
• 7nos - Curry leaves
  
• 31/2cup - Water
  

Procedure

In a pressure cooker,heat 2tsp oil,put cumin seeds,peppercorns,curry leaves and cashews,when they spluter and cashews turn brown,add soaked rice and dhal with 31/2 cups of water and leave it for one whistle.Pongal Ready.

Serve hot with sambar n Coconut chutney.

BisiBelebath

Serve 2ppl
Ingredients

• 1cup - Raw Rice


• 1/2cup - Thoor dhal


• 1onion - Medium size(finely chopped)


• 1tomato - Medium size(finely chopped)


• ¼ tsp - Asafoetida


• ¼ tsp -Turmeric powder


• 2cups - Mixed Vegetables (carrot,beans,potato,drumsticks,brinjal,peas etc as per your wish,more veggies give more taste)


• 4nos - Garlic


• 1no - Green chilli (to taste-Optional)


• 1 1/2tsp - Sambar Powder ( i normally use Sakthi masala powder)


• Tamarind – 1 small lemon size


• Salt - As required


• 6tsp - Ghee


• 1/4 cup - Coriander leaves.

To Grind

• 2tsp-Channa dhal
• 2tsp - Thoor dhal
• 1tsp - Urad dhal
• 2tsp - Corriander seeds
• 1tsp - cumin seeds
• 1 inch - Cinnamon
• 3nos - Cloves
• 1/2tsp - Pepper
• 1/2tsp - Aniseeds
• 5nos - Curry leaves
• 3tsp - Grated Coconut
• 3nos - Dry red chillies

For Seasoning

• 1/2tsp - Mustard seeds


• 1/2tsp - Urad dhal


• 6nos - Curry leaves


• 3tsp - Oil

Procedure

Pressure cook the Toor dhal with turmeric powder and keep it aside.

In a cooker add the onion,suate till its transparent,now add the tomatos,mixed vegetables,garlic and green chillies along with sambar powder and Asafoetida,mix it well.

Now add the rice along with 4cups of water.when the rice is cooked 3/4th add the dhal,salt and the grineded paste,tamarind juice,ghee and mix well.

Close the lid and cook for few minutes till the rice gets cooked.

In a kadai heat oil,put mustard seeds,urad dhal and curry leaves,when they spluter put on the top of the rice and Granish with corriander.

It goes good with onion raitha.

Prawn Gravy/Shrimp Gravy

Ingredients

• 10nos - Jumbo shrimp
  
• 1 onion - Medium size (finely chopped)
  
• 1tomato -Medium size (finely chopped)
  
• 1tsp - Ginger-garlic paste
  
• 1/2tsp - Aniseed(sombhu)
  
• 1tsp - Red chilli powder
  
• 1/4tsp - Turmeric powder
  
• Tamarind juice - Small lemon size
  
• 1/2tsp - Pepper powder
  
• 1/2tsp -Corriander powder
  
• 3tsp - Oil (vegetable )
  
• 1/2 cup -Corriander leaves(for granishing)

Procedure

In a kadai heat the oil,add aniseed,onion,salt,turmeric powder and suate till it turns brown,then add ginger-garlic paste,fry till smell goes off.

Add tomato and leave it for few minutes,then add red chilli powder,corriander powder,pepper powder,mix well with gravy,then add shrimp.

Close the lid till shrimp gets cooked,now add tamarind pulp and allow it to cook for 8 to 10 in a medium heat.Granish with corriander leaves.

Goes well with bolied rice,chappathi.

Mrichi Bajji

Ingredients

• 6nos - Finger Peppers(mirchi)
• 11/2cup - Gram Flour
• 4tsp - Corn Flour
• 1/2tsp - Ginger-garlic paste
• 1/2tsp - Red chilli powder (optional)
• Salt - As Required
• Water

For Stuffing

• 1/2cup - Fried and grinded Peanut
• 3tsp -Tamarind Pulp
• Salt -To taste

Procedure

In a bowl mix the gram flour,corn flour,salt,ginger-garlic paste with water,the batter should be thick.

In a cup mix the grinded peanut with tamarind pulp and add salt to taste,it should be like a paste.

Heat the oil in a kadai in a meduim heat,in the meanwhile cut the mrichi lenghtwise and remove the seeds from it.

Now stuff the peanut paste into the mirchi.do the same for all the mrichi.

Dip the stuffed mrichi in the batter and drop it in oil.Using Spatula fry both the sides of mrichi bajji till it turns golden brown.

Have it with Coconut chutney or finely chopped onion with lemon jucie on it.

Egg Kemma

Date : Apr 30th 2009
Its my archived recipe.Im sending this to Egg event by http://bengalicuisine.wordpress.com.
Ingredients

• 3nos - Boiled Eggs (Grated)
  
• 1 onion - Large(finely chopped)
  
• 2nos - Medium size tomato (finely chopped or Pureed)
  
• 2 nos - Green chillies (finely chopped)
  
• 5 nos - Curry leaves
  
• 1/4cup - Corriander leaves (For Granishing)
  
• 1/2tsp - Corriander powder
  
• Red chilli Powder - As Required
  
• Salt - As required
• 1/4tsp -Garam masala
  
• 1/4tsp - Turmeric Powder
  
• 1tsp - Cumin Powder
  
• 2tsp - Oil
  
• 2tsp - Ginger-Garlic Paste
  
• 1/2cup - Green peas(optional)

Procedure

Heat oil in a kadai,add the curry leaves and onion,suate till it turns brown and dry,and ginger-garlic paste.

Add the tomato puree with the lid closed till the oil oozes out from it,then add the green chillies,corriander powder,cumin powder,red chilliand turmeric powder and salt as required,leave the mixture till it turns brown,stir in between.Add one Raw Egg n mix well.

Now add the grated egg and mix well with the gravy,if needed add 1/2 cup water and bring them to boil in medium heat for few minutes.Now add Garam masala and mix well with gravy.Granish with corriander leaves.Goes well with chappathi,naan.

Optional: you can also add green peas,bell pepper,before adding the grated egg.microwave the green peas n capsicum for 3 minutes.

Mixed Vegetable Curry

Serve 4 ppl

Ingredients

• 1cup - Cauliflower(cut into small florets)
• 1no - Potato
• 1cup - Vegetables ( carrot,beans,peas)
• 1onion - Medium size(finely chopped)
• 2tomatos - Medium size(finely chopped)
• 4nos - Curry leaves
• 2nos - Green chillies
• 1tsp - Ginger-garlic paste
• Red chilli powder - As required
• Salt - As required
• 1/4cup -Corriander leaves(for granishing)
• 1tsp - Grated coconut
• 1tsp - Corriander Powder
• 1/4tsp - Turmeric powder

Procedure

Put the Cauliflower in a bowl of water along with 1/2tsp of water and microwave it for 2 minutes.

Heat the oil in the pressure cooker,add green chillies,curry leaves,onions,salt and suate till its brown,add ginger-garlic paste,tomato and suate for few minutes.

Then add tomato,red chilli powder,corriander powder,turmeric powder and grated coconut along with 1/4glass of water.

Now add the vegetables and mix well with the gravy,add two cups of water and allow it to for 2 whistle.

Granish the curry with corriander leaves.goes well with chappathi.

Spicy Chicken Curry

Serve 2 ppl
Ingredients

• 1lb - Chicken Pieces


• 1onion - Large ( finely chopped)


• 2nos - Tomatos (finely chopped)


• 2nos - Green chillies


• 1tsp - Corriander powder


• 1/4tsp - turmeric powder


• 2tsp - Chicken masala


• 1/4tsp - Poppy seeds (kasa kasa)


• 1/2tsp - Aniseed(sombhu)


• Red chilli powder - As required


• 7nos - Curry leaves


• 1/2cup - Corriander leaves ( for granishing)


• Salt - As required


• 1/2tsp - Garam masala (or) 2 cloves,1/2inch cinnamon,2 no Cardomons grind them into fine powder


• 1/2tsp - Ground Pepper


• Oil - As Required

To Grind

• 1/2cup - Grated Coconut


• 10nos - shallot (small onions)

To Marinate

• 2tsp - Red chilli powder


• 1/4tsp - turmeric powder


• Salt - As required


• 1tsp - Ginger-garlic paste


• 1tsp - Curd (optional)


• 1 Egg (optional)

Procedure

Mariante the chicken for one hour.In the meanwhile heat the oil,put the shallot and suate till brown.Now grind this suate onion along with coconut and little water.

In the same kadai,add if oil is needed,then put onion and suate till brown,then add ginger-garlic paste,suate till the smell go of,now add tomatos,curry leaves,green chillies,salt and suate for few minutes.

Then add red chilli powder,turmeric powder,corriander powder,chicken masala, ground pepper and garam masala (or freshly grinded masala) along with grinded coconut-shallot paste and mix well,allow it to boil for few minutes.

Then add the marinated chicken and close the lid,allow it to boil till the chicken gets cooked.Stir inbetween.

This can be done using pressure cooker also with three whistle.
Goes good with Rice,chappathi,paratha and roti.

Onion Pakoras

Ingredients
Serve 2 ppl

• 1 onion - Cut as per you wish


• 1 cup - Gram flour


• 2tsp - Corn flour


• 1tsp - Ginger-garlic paste


• Red chilli powder - As required


• salt - As required


• 5 nos - Curry leaves(finely chopped)


• 1/2cup - Corriander leaves(finely chopped)


• Water - As Required

Procedure

Mix the gram flour,corn flour,ginger-garlic paste,red chilli powder,salt,curry leaves and corriander leaves with water to medium thickness,dont add too much water,then it will take more oil while frying.

Meanwhile in a kadai heat the oil,now dip the onions in the batter and put it in the oil,and fry till it turns golden brown.

With the same batter we can make different baji's with plantain and eggplant,egg,Bread.

Kuli Paniyaram

For this you need kuli paniyaram pan.
Ingredients

• 1 onion - Medium size(finely chopped)


• 3 nos - Dry red chillies


• 1tsp - Urad dhal


• 1/4tsp - Mustard seeds


• 1/2cup - Coriander leaves(finely chopped)


• 5nos - Curry leaves.


• 2 cups - Dosa batter

Procedure

In a kadai heat oil,put mustard seeds,urad dhal,curry leaves and red chillies,allow them to spluter,then add onion,saute till brown then add coriander leaves.

Now add this mixture to dosa batter and mix well.

Heat the pan and apply little oil in each hole,pour 2 spoons of batter,and cook it both the sides.

It goes well with coconut chutney.
Here is the recipe for Coconut chutney

Palak Rice

Preparation time:20 mins
Ingredients

• 1 cup - Basamathi rice (soaked)


• 2 cups - Water


• 1 bunch - Palak (finely cut)


• 1 onion - Medium size(finely chopped)


• 1/2 tsp - Jeera


• 1 tsp - Ginger-garlic paste


• 2 nos - Green chillies


• 1/4 tsp - Garam masala


• Salt - As required


• 2 tsp - Oil

Procudure

In pressure cooker heat the oil,put the jeera,green chillies when they splutter,add onion saute till brown,then add palak and saute for 2 minutes,now add the soaked rice and leave it for three whistle.It goes good with onion raitha and boiled egg.