Friday, April 29, 2011

CHANNA PULAO

PULAO MADE WITH CHICK PEAS.

A very simplest way of making pulao, which i started making for my daughter when she was 3 years old. She is a big fan of chick peas. Now a days, though i make this once  a week  for her lunch box, in the morning hurry i never had a chance to take stepwise pictures. Somehow i managed to click this today and here comes the recipe for a Simple and Delicious Channa Pulao.
Channa-puloa

INGREDIENTS:
BASMATI RICE 1 CUP
CHICK PEAS(KABULI CHANNA) 1/2 CUP
MINT LEAVES 10-12 LEAVES
ONION 1 NO
TOMATO 2 NO
POTATO 1 NO(OPTIONAL)
BIRYANI MASALA 1 AND 1/2 TSP
REDCHILLI POWDER 1/4 TSP
TURMERIC POWDER A PINCH
OIL 1 TBLSP
GHEE 1TSP
CORIANDER LEAVES FEW TO GARNISH
channa-pulao

METHOD:
  • Soak the channa  for 6-8 hours
soaked channa-after 6hours
  • Wash the rice and soak it in 1 and 1/2 cup of water for 20 minutes.
soakrice
  • Cut the onions and tomatoes finely.
  • Cut the potatoes into cubes.
chop the onions
  • In a pressure cooker, add oil and ghee.
  • Add the mint leaves.
  • Saute it for few minutes.
  • Now add the onions and saute till it turns pink.
add mint and onions
  • Add the tomato and saute till they becomes mushy.
add tomato
  • Now add the potatoes and fry them for a minute.
  • Drain the water from the chickpeas and add it to the onion tomato mix.
add chickpeas
  • Now add the rice with water.
  • Add the biryani masala,turmeric powder ,redchilli powder and salt to this.
  • I used SHAN biryani masala. You can use anything of your choice.
add spices biryani masala
  • Close the lid of the cooker and pressure cook till 3 whistles.
cooked pulao
  • Mix it gently without mashing the grains.
  • Garnish with coriander leaves and serve hot with raitha.
Channa puloa

Tuesday, April 26, 2011

BABY CORN MASALA | SIDE DISH FOR ROTI

BABY CORN COOKED IN RICH TOMATO GRAVY.

Recipe updated with video
Last week when we all went to a North Indian restaurant  for lunch we ordered a Baby Corn Masala which we have never tried before in that place. We all liked it very much and we went for veggies shopping and my daughter picked the cute baby corns in the vegetable section and asked me to make a masala with that.
I tried to recreate the same taste but i almost it was like that(my daughter said) and we had a great dinner with rotis and a salad.
Check out my

BABY CORN MASALA 3

Saturday, April 23, 2011

RAW MANGO PICKLE

VENDhaya mango

    A simple mango pickle recipe that goes well with curd rice and I love to eat this with  to have them with Bisibelabath.  Now comes the recipe for the RAW MANGO PICKLE.

MANGO PICKLE

INGREDIENTS:

RAW MANGO 2 NO(MEDIUM SIZED)
REDCHILLI POWDER 1 TSP
TURMERIC POWDER 1/2 TSP
FENUGREEK SEEDS 1 TBLSP
MUSTARD SEEDS 1/2 TSP(TO GRIND) AND 1/4 TSP(TO TEMPER)
CUMIN SEEDS A PINCH
SESAME OIL 1/2 CUP
ASAFEDITA 1/4 TSP
SALT AS NEEDED

pickle

METHOD:

  • Cut the mangoes into small bite size pieces.

cut mango

  • Dry roast the fenugreek seeds,mustard seeds and the cumin seeds for 3 minutes.

dry roast

  • Allow it to cool and finely powder it in the mixie.

powder

  • Heat up the oil and throw in the mustard seeds and asafoetida.

oil

  • Add the redchilli powder, salt and the dry roasted powder to the cut mango.
  • Pour the oil over the cut mango and mix nicely.

mix well

  • Mango pickle is ready to serve.
  • It can be stored  in the fridge for 3-5 days.
  • Always use a clean dry spoon to take the pickle.

raw mango picklle

Tuesday, April 19, 2011

JEERA RASAM RECIPE AND KOVAKKAI(TINDORA) CURRY

jeera rasamkovakkai currY 
Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i make Parrupu usili i make this simple rasam. Jeera rasam is a traditional rasam which is made with jeera and cumin seeds as the main ingredients. This rasam doest not include any cooked dal.
  Last weekend  i made jeera rasam and kovakkai curry for lunch. Check out my Kalyana rasam and Pineapple rasam recipe.

Friday, April 15, 2011

SWEET CORN VEGETABLE SOUP RECIPE

MADE WITH CREAM STYLE CORN.

Sweet corn veg soup
    We all are very fond of soup and i make it very frequently . Though i  have made sweet corn soup many times, i never attempted  with store bought cream style corn. When i saw the cream style corn in the shop, without any second thought i bought that and tried making soup with that. It came out very well and trust me it tasted so well as we get in restaurants.


    Here comes the recipe for  a simple and healthy sweet corn soup.

Sweet corn vegetable soup recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 4-5

    Sweet corn (cream style)   200 gms
    Carrot    1
    Beans   5
    Corn kernels  1 handful
    Corn flour  1 tblsp
    Water   4 cups
    Salt  as needed
    Pepper powder   1/2 tsp
     
     


sweet corn veg soup
Method:
  • Chop the carrots and beans very finely.
chop veggies
  • In a saucepan/kadai add the finely chopped carrots and beans.
  • Add the corn kernels and the cream style corn in that.
adding the corn
  • Now pour in 4 cups of water to this.
  • Boil it nicely, till the vegetables becomes tender.
  • Since we cut the vegetables finely, it takes 5 minutes to get the veggies cooked.
  • Discard the froth which comes in the first boil.
add water
  • Mix the corn flour to water into a thick paste without any lumps.
  • Add it to the soup and give it a nice boil,stirring in between.
  • Add salt and pepper to this and serve hot.
sweet corn veg soup
Variation:
  1. If you are using frozen corn,instead of store bought cream style corn, just boil a cup of corn separately and take out 2 tblsp of corn form that and keep aside.
  2. Grind the rest of the corn kernels and once the vegetables gets cooked add the ground corn puree and the corn kernels to this and bring it to a nice boil.

Wednesday, April 13, 2011

TAMIL NEW YEAR RECIPES | TAMIL VARUSHA PIRAPPU RECIPES

Tamil New year falls on 13 th or 14th of April every year. Here are the list of recipes we generally make on Tamil Varuda pirappu or Vishu. Click on the image to get Tamil New year recipes | Vishu recipes. You can follow the same recipes for Ugadi too | telugu new year. 

இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள் 
Tamil new year recipes

WISH ALL MY READERS A VERY HAPPY TAMIL NEW YEAR.
I have given a list of recipes under different category. Plan your Tamil New year menu as per your family tradition and celebrate the New year.
Traditionally we make Neem flower rasam, mango pachadi on this occasion. It is a must in all the homes. These two dishes has all the 6 tastes of food. We do not add onion or garlic in the menu on festival days as we offer neivedyam for God.
Check out my Tamil new year lunch menu.
 Tamil new year lunch

List of payasam recipes
South Indian Rice varieties 
Share the pictures of the tried recipes through mail(jeyashrikitchen@gmail.com ) or through facebook jeyashris kitchen page. Wish you all a very happy Tamil New year. இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள் 






Thursday, April 7, 2011

BREAD PIZZA

Pizza on tawa with bread
Bread pizza
         I always love to eat to pizza , but now a days since i am so conscious about my diet i am avoiding pizza. Another thing is we don’t get more choice for vegetarians  here in pizza hut also. I always love pizza with paneer toppings.  Since i don’t have an oven, i wanted to try the pizza on tawa with bread .
     I just made 3 slices and eat that for my lunch. I didn’t add more cheese as we add for pizza. Check out my Microwave bread pizza and tortilla pizza recipe too.

Monday, April 4, 2011

HYDERABADI OKRA RECIPE | SIDE DISH FOR ROTI

Hydrebadi okra  
A different style of making okra| ladies finger which i learnt from a nita metha cook book and i am here to share this recipe with you . This goes very well with roti and of course with rice too.


Hyderabadi Okra

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3

     Ladies finger | okra  250 gms
    Grated coconut   2 tbslp
    Cashew nuts  5
    Onion   1
    Tomato   2
    Red chili powder  3/4 tsp
    Coriander powder   1/4 tsp
    Turmeric powder   1/4 tsp
    Curd | yogurt  2 tbslp
    Oil   1 tblsp
    Salt  as needed
    Curry leaves  few  
    Mustard seeds   1/4 tsp
    Cumin seeds    1/4 tsp 
     

HYDREBADI OKRA
Method:
  • Cut the edges of the ladies finger and chop it lengthwise.
  • Add 1/2 tblsp of oil in a kadai and fry it in a low flame(stirring in between) for 10 mins.
IMG_7493 IMG_7494
  • Grind the coconut and cashew into a smooth paste .
  • Add little water(1-2 tsp) while grinding.
IMG_7499
  • When the okras are done,keep it aside.
IMG_7500
  • Chop the onions and tomatoes finely.
  • Add oil in the kadai and throw in the mustard seeds,cumin seeds and curry leaves.
  • Add the onions too.
IMG_7503
  • When the onions turn pink, add the tomatoes and add the redchilli powder, salt,coriander powder,turmeric powder and saute well.
IMG_7505
  • Saute in a low flame till the tomato becomes mushy.
  • Add the curd at this stage and nicely mix it to the onion tomato mixture.
IMG_7509
  • Now add the ground coconut cashew mixture .
  • Add the cooked okras and mix gently.
IMG_7509
  • Transfer to a serving bowl and serve hot with rotis/ rice.
  • We enjoyed with rice and Garlic rasam.
okra curry