Radish Paratha / Mooli Paratha

Radish Paratha / Mooli Paratha

Ingredients:

• Wheat flour ( Atta ) - 3 cups
• Water - 1 1/2 cup
• Oil - 1 tsp
• salt - to taste
• Radish -9 no
• Chilli powder - 1/4 tsp

Recipe:

Peel the skin of the radish .

Grate the radish .

In a large bowl , mix the shredded radish, salt, chilli powder  and now start adding the wheat flour.Add little water to it and knead in to a soft dough  . Apply oil to the dough and set aside for 1/2 an hour .

Take a small ball of dough and  roll it out in to a paratha using a rolling pin .

Heat a flat non-stick pan and add the paratha to it , cook till it turns brown color on both the sides , by adding little oil on the ends of the paratha. .

Repeat with rest of the dough.

serve hot with slices of onion and a chili .

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Snake gourd fry / Pudalangai poriyal

Snake gourd fry  / Pudalangai poriyal

Ingredients:

• Snake gourd-1 no, chopped .
• Moong dal - 4 tbsp
• grated coconut - 2 tsp ( optional )
• salt-to taste

Tempering:

• oil -2  tsp
• Red chilli - 2 no slit
• onion -1 no , chopped
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp

Preparation:

In a pan bring the water to boil add the moong dal and allow it to cook till it is 80% cooked.

In another vessel cook the chopped snake gourd , salt, and little water and allow it to cook.

Now transfer the cooked moong dhal to the cooked snake gourd.

In another pan , heat oil add mustard seeds , urad dal , slit red chilli ,  chopped onions and cook till onions become soft.

Transfer these contents to the vegetable and stir.

Now add the grated coconut and stir.

Serve hot with steamed rice , and a curry .

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Chicken liver fry

Chicken liver fry

Ingredients:

Chicken liver-250 gms

Red chilli- 6 nos

Turmeric powder- 1 pinch

Onion-150 gms

Salt-To Taste

Oil-4 tsp

Cumin and pepper powder- 2 tsp

Gingely oil- 2 tsp

Preparation:

In a Kadai add the oil , after it is heated add the chopped onions and slit red chillies and cook till onion becomes soft

After this add the cut chicken liver pieces and stir.

Add turmeric, cumin pepper powder, Salt and cook it for 15 mts in medium flame.

Now add the gingely oil and stir and simmer it to med flame and cook till the oil separates out from the mixture.

Serve hot with rice, roti, puri

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Butter beans poriyal/Butter beans stir fry

Butter beans stir fry

Ingredients:

Butter beans-1 cup (soaked overnight or the canned butter beans)
Onion-1 med size chopped
Sambar powder-1 tsp
Turmeric powder-1 pinch
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Oil-4 tsp
Salt-to taste

Recipe:

In a kadai, heat oil.Add the mustard seeds and allow it to splutter.Add urad dal and stir for a minute.
Now add the onions and cook till it becomes soft.
Add the sambar powder,turmeric powder and salt and stir till raw smell goes away.
Sprinkle some water and bring the contents to boil.
Add the butter beans(I used the canned butter beans for this recipe) and stir and cook till the butter beans become soft.
After it is cooked, turn the stove to medium flame and dry roast till it becomes brown in color.
serve hot with rice or rotis

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Celery Pulavo

CELERY PULAVO

Ingredients:

Basmathi rice-2 cups(soaked in water for 30 min)

Ghee/Butter-2 tbsp

Cloves-2

Black cardamon-1

Cumin seeds-1 tsp

Pepper corns-1/2 tsp

Cinnamon stick-2

Onions- 1 chopped

Green chilli-2 slit

Chopped vegetables(carrot+Peas)-1/4 cup

Chopped celery-3/4 cup

Salt-to taste

Preparation:

In a Pressure cooker add ghee/butter , Add cloves & Cinnamon and black cardamom, cumin seeds and pepper corns and stir.

Now add the onions and green chilli and cook till onions becomes soft.

Add the chopped vegetables ,celery ,salt and cook for 5 min.

Add 4 cups of water and bring it to boil.

Add the soaked basmathi rice .

Pressure cook in cooker for 2 whistles.

Serve hot with raitha and pickle

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Ginger Chicken(Indian style)

Ginger chicken

Ingredients:

chicken-250 gms

Tomato-1 chopped

Onion-1 chopped

Green chili-2 slit

Ginger garlic paste-2 tsp

Gingely oil- 50 ml

Turmeric powder-1 Pinch

Red chilli powder-1 tsp

Coriander powder- 1 tsp

Grated ginger-25 gms

Salt-to taste

Water

Preparation:

In a pressure cooker , add oil .

Now add onions and green chili and cook till it becomes soft.

Now add tomatoes and cook for 1 min.

Add ginger garlic paste.

Add chicken,Chili powder and coriander powder, and turmeric powder ,salt and stir.

Add some water for the chicken to cook and pressure cook for 5-10 min.

Now open the pressure cooker and allow the excess water if any to evaporate, and keep in medium flame till the oil separates from the gravy.Add the grated ginger and stir.

Cook for 5 minutes and transfer to a bowl and serve.

Serve hot with rotis, rice.

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Chicken Korma

Chicken korma

Ingredients:

Chicken-250 gm ,cut in small pieces

Onion-1 , chopped

Gingely oil-4 tsp

Turmeric powder-1 tsp

Salt-to taste

Red chillies-6 nos

Coriander seeds-3 tsp

Cumin seeds-1 tsp

Pepper corns-1/4tsp

Grated coconut-1/2 cup

Tomato-1 ,chopped

Mint leaves-Few leaves for garnishing

Ginger-25 gms

Garlic pods-25 gms

Fennel seeds-1/4 tsp

Curd-1/4 cup beaten

Preparation:

In a small pan, add 2 drops of oil, add the whole red chilli's,coriander seeds,cumin seeds,pepper corns,fennel seeds,ginger and garlic pods and fry in oil for3- 4 minutes.

Now add the grated coconut to it and stir for 1 minute and allow it to cool. Grind the contents to a paste by adding little water.

Make the tomatoes to puree by grinding in mixer.

Clean the chicken and add the turmeric powder to it , mix well and set aside for 30minutes.

In a pressure cooker add oil, and add the onions and cook till it becomes soft.

Now add the chicken to it, add salt and stir.

Add the contents from the mixer to the cooker ,the tomato puree, and beaten curd and add little water and check for consistency,it should not be too watery or too thick.

Allow it to boil together till the raw smell goes away.

Now close the pressure cooker and cook for 2 whistles.The oil separates out from the curry

Garnish with mint leaves.

Serve hot with rice,roti, idly,puri or dosai.

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