Monday, May 26, 2008

Here is the Recipe for Egg plant Biryani


3/4 pound eggplant - cut in 1/2" cubes
2 cups brown rice
1 quart water
2 1/2 teaspoons turmeric
4 tablespoons butter
1 teaspoon poppy seeds
1 1/2 teaspoons mustard seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 pinch cayenne
black pepper
1 bell pepper - sliced
1 onion - sliced
2 cloves garlic - crushed

Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes.
In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring.

Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes).

Mix vegetable mixture into rice.

What is the Recipe for Mild Vegetable Biriyani?

4 glasses (250 ml each) Basmathi rice washed one to two times in cold water
2 tea spoons Ginger & Garlic paste
10-12 small Green Chillies
6-8 Cloves
4 Elaichis (Cardamoms)
A pinch of Turmeric powder
Small piece of Cinnamon
1 Big Onion (cut into long thin slices)
1 Carrot (cut into small cubes)
1 Potato (cut into medium size cubes)
1 Tomato (cut into small pieces)
1/4 cup Beans
A bunch of Mint leaves (optional)
4 table spoons cooking Oil

Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation (and well cleaned of course) and heat. Add chillies, cardamom, cloves and cinnamon first. Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown. Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes. Add 2 spoons of ginger and garlic paste and add the prewashed rice. Mix all the ingredients for about 1 minute. Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste (generally 3 to 4 tea spoons).
If you wish to add mint leaves, you may add them now. Let this simmer on the stove for about 20 minutes with the lid closed (but without the weight). Check preparation every five minutes or so that the water does not dry up. One the water is completely absorbed and the rice is well cooked, the BIRIYANI is ready.

How to make simple Vegetable Biriyani

Rice 2 cups
Beans 1/2 cup (chopped)
Carrots 1/2 cup (chopped)
Peas 1/2 cup
Potatoes 1/2 cup (chopped)
Cauliflower 1/2 cup (chopped)
Onions 3 Green
chillies 4-5
Ginger - garlic paste 1 tbsp.
Cloves 3-4
Cinnamon 1 piece
Elachi 3-4
Bay leaf 2
Red Chilli powder 2 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 1 tsp.
Garam masala Powder 1 tsp.
Jeera powder 1 tsp.
Ghee 3 tbsp.
Mint leaves 1 bunch
Coriander Leaves 1 bunch
Salt to taste
Cashews, raisins & Pistachios 1 cup
Saffron 2 strands put in warm water

Wash & Soak Rice for 1-2 hrs. Heat ghee in Vessel. Add Cloves, Cinnamon, Elachi, Bay leaf etc. Allow it to Splutter. Then add the Rice & fry on low flame until rice is crispy. This will take approx. 15 mts. Once the Rice has been fried add water. Add 4 cups of water. Add salt & then cover & cook until the rice is done.

In the meantime, Grind 2 Onions to a fine paste & keep it aside separately. Also grind the mint leaves, coriander leaves & green Chilies. Keep this too aside separately. Heat oil / Ghee in a kadai. Fry the Onion paste until Light brown. Then add the Ginger-garlic paste. Saute it until done. Then add the Chopped vegetables & Mix all of them together & fry until the vegetables are done. Then add red chilli powder, turmeric powder, coriander powder, garam masala powder & jeera powder & mix all together. Then add the Ground paste of mint-coriander & green chillies & Mix it along very well. Check salt .Cover & cook. Do not add water. Once it is cooked, Switch off the gas.

Chop the remaining Onion & fry it in Ghee until Golden brown. Keep it aside. Also fry the nuts & raisins. Take a Serving Vessel. Add a layer of rice in the bottom. Then add the gravy on top of it. Again add a layer of rice on top of that & then again add the remaining gravy on top of it. Now add the remaining rice & decorate with fried onions, nuts & saffron. Just before serving Mix all together Serve hot with Raita

How is the preparation of Tasty Thai Chicken Fried Rice

6 cup(s) steamed rice (khao suay)
2 cup(s) shredded and blanched chicken (kai)
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) chopped garlic (kratiem)
4 green chillies (pri khi nu khiao) chopped
4 fresh red chillies (prik khi nu daeng) chopped
2 teaspoon(s) soy sauce
10 fresh basil leaves (kraprao)
2 kaffir lime leaves (bai ma krut)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste

Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3 minutes.
Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
Serve hot garnished with chopped spring onions.

How to make Delicious Curd Rice

Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - a small piece
Mango - a small piece (optional)
Curd - 1 1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small (optional)

Cook the rice in 2 1/2 cups water and keep aside. Fry the mustard seeds and asafoetida in some oil and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd, etc over the rice and mix evenly to make the rice smooth and slightly mashed.

How can we prepare simple Fried Rice

2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Wash rice gently. Put in filter and stand for 10 minutes. Heat ghee in a deep heavy pan. Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes. Add water, cover, bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water towards 3/4 done if required.
Making time: 30 minutes
Makes: 4 servings bowl

What is the Recipe of Rich Vegetable Fried Rice

Basmati Rice 2 cups
Vegetables chopped into thin shreds- 2 cups
Big onions,finely chopped-1/4 cup
Garlic, chopped- 1/2tsp
Soysauce- 4tsp
Chilly sauce- 2 tsp
Aginomotto-1 pinch (optional)
cooking oil- 1/4 cup
salt-to taste

Wash rice with plenty of water, drain and keep aside. Heat oil in a pan and stir in rice. Fry till the grains become semi crisp ( do not over fry). Add two cup of water,enough salt cover and cook till the rice is done.Grains should be seperate. Usually cokking in 2cups of water does a nice job of that. Spread the cooked rice on a plate and let it cool down. Heat oil in athick bottomed pan and saute onions, and garlic. Add the vegetables,salt and saute. When the vegetables are half done add the sauces and stir in the cooked rice. Cook for five more minutes, stirring continuously. Remove from fire, and serve decorated with thin shreds of cabbage and scrambled egg.

Do you the preparation of tasty Ghee Rice

Basmati Rice - 2 cups
Onion - 3-4 nos
Cinnamon - 4-5 pieces
cardamom - 4 nos
cloves - 6 nos
turmeric powder - 1/2 teaspoon
cashwenuts, raisins - for garnihing
butter/ghee - 50 gms
salt - to taste
water - 3 cups

Wash and drain rice. Cut onion into thin pieces. In a pan, heat butter, add cloves, cinnamon and cardamom. Stir. Add onion and stir occassionally , add rice before the onion turns into brown color. Stir for 1 min.Mix turmeric powder to it.
Put all these into a pressure cooker, add 3 cups of water, salt. Put the cooker in medium flame. Two vistles are enough for rice to get cooked.
garnish with fried cashewnuts, raisins.

How to make Beef Biriyani

5 ollocks rice is equal to 1 Kg.
2 Kgs. Beef ;
7 Big Onions or 9 Med.size Onions;
Tomatoes 4 big tomatoes;
Green Chillies – 9 no.’s;
Green Corriander leaves only half or 3/4 bundle;
Mint just a handful;
Cinnamon 3 or 4 sticks – of 1” long,
Cloves 9 or 11;
Cardamom - 9;
Oil ¼ kg;
Garlic paste 1 12/ Tbspn;
Ginger paste – 1 ½ Tbspn.
1/2 tblespoon chilli powder;
Turmeric Pwd – ½ tspn;
Salt to taste;
Lime Juice – from 2 big limes.

For Garnish:
2 Big Onions – finely slice & fried Crispy – keep aside.
6 Boiled Eggs – cut into 2 halves & keep.

Wash well 3-5 times drain & keep aside – once all the water has drained – put 5 tbpns of butter in a kadai (wok) & fry the rice on low heat for 5-7 mins, or till the rice sounds crisp – keep aside.

Meat (Beef) 2 Kgs. - Cut meat into fairly large pieces & boil with turmeric powder, add 3 or 4 big tomatoes; & a little Salt - Boil the meat/mutton in pressure cooker for ½ an hour then switch off & leave to depressurizes then open & strain soup in a bowl & keep aside.

For frying: - Slice Onions finely, Slit green chillies into two lengthwise, Chop up the green corriander & Mint leaves, & keep aside. Whole Spices.

Put the cooker on gas add oil when hot add the sliced Onions& fry till onions are brown, add the whole spices & continue to fry till cloves pop up now add the Ginger/garlic paste lower heat & fry for 2-3 mins add the green coriander & mint leaves, green chillies, Chillie powder & remaining Salt to taste – (check the salt because U have used Salt to boil the meat) - use a little soup for frying the masala if it looks too dry – fry well till oil comes to the surface & till U get a good aroma/flavour, add boiled meat/mutton mix well and fry for another 3-5 mins. Higher heat now add the fried Rice & mix well, (You will need in total 9 ollocks of Soup & water to cook the rice) - so measure the soup & keep, for the remaining quantity of liquid required - measure & use water - mix well – cover the cooker once the steam from the spout starts coming nicely, put stopper – lower heat & leave to cook for 8 –10 mins. After 8-10 mins switch off the gas & leave the cooker to depressurize – then open after 8-10 mins. Mix carefully – empty into a big dish pour the lime juice over it – mix gently & serve. If rice looks dry, U could pour ¼ cup of Ghee over it – Garnish with Boiled Eggs & Crispy fried Onions - Serve with Curd Raitha.

Do you know the making of Chicken Biryani?The Recipe is here

Rice item with chicken and Basmathi rice.

1. chicken(cut into small pieces)-1
2. big onion-10 nos
3. ginger(one inch long)-1
garlic-10 flakes
kus-kus - 1 tablespoon
4. mint leaf - 1 bunch
cilantro - 1 bunch
curry leaves- 1 bunch
5. yoghurt - 3 table spoon
salt- as needed
6. turmeric powder-1 teaspoon
7. garam masala-3 teaspoon
8. limejuice-3 cups
9. basmati rice- 4 cups
10. cashew nuts
11. ghee -2 tablespoon
12. vegetable oil- 3tablespoon
13.pineapple essence-1 teaspoon.

1.peel and cut all the onions into thin long pieces.
2. fry the cashew nuts and raisins with a little ghee.when they are golden brown in color take them from the heat and keep aside.Now fry half of the onions with the remaining ghee until they are crispy(You can sprinkle some salt over the fried onions to keep them crispy)
3. Now fry the remaining onions in the oil until they are sauteed well and turn into slightly golden brown.
4.grind the ginger,garlic and kus-kus into a fine paste.
5.chop the mint,cilantro and curry leaves into small pieces
6.Now in a big vessel add the chicken pieces, the chopped leaves,the grinded paste, the sauteed onion, yoghurt,salt,turmeric powder and the garam masala powder and 1 cup of lime juice. cook this until the chicken is done well and very little gravy is left behind.
7.Now in another vessel take some water.add the remaining lime juice and some salt.Put 2-3 pieces of clove and a big piece of cinnamon stick.keep this in the stove and when the water startes boiling add the basmati rice.When the rice is just about done drain the rice and spread it in a paper or aluminiun foil and keep it under the fan to cool it.(take care that the rice is not cooked too much)

8.Once the rice has cooled you can mix the rice with the cooked chicken masala.for this take a vessel and first put some chiclen masal in th ebottom.Then add rice and spread it as a layer on top of the chicken masala.sprinkle the pineapple essence( diluted with water) in between.Garnish this with the crispy onion, nuts and raisins on top.bake this for a few minutes.

How is the Preparation of Prawn Biryani ?

Rice (Basmati) - 300 gms.
Headless prawns (shelled) - 600 gms.
Bay leaf - 2 nos.
Sliced onion - ¼ cup
Coriander leaves - 1 tbsp.
Fresh grated coconut - 1 tbsp.
Coconut milk - 50 mls.
Lemon juice - 1 tsp.
Turmeric powder - ½ tsp.
Green chilli - 2 nos.
Whole garam masala - 1 tsp.
Ghee/Oil - 2 tbsps.
Salt as per taste

1. Pick, wash and soak rice for about 20 minutes. Drain and keep aside.
2. Shell, Devein and wash the prawns.
3. Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.
4. Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly.
5. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked.
6. Garnish with chopped coriander leaves and grated fresh coconut.

How to prepare Delicious Mutton Biryani--Here is the Recipe

Red Meat 500 gms.
Basmati Rice 1½ cup
Turmeric powder ½ tsp.
Small Onions 1 cup
Tomato 2 nos.
Green chilly 6 nos.
Mint leaves ½ cup
Coriander leaves ¼ cup
Oil 10 tbsp.
Limejuice 2 tbsp.
Salt To taste
Bay leaves 2 nos.
Cardamom 4 nos.
Cinnamon 1 inch
Cloves 2 nos.
Mace 1 no.

For Masala Paste:

Grated Coconut ½ cup
Black Pepper 1 tsp.
Red Chilies 8 nos.
Cumin 1 tbsp.
Fennel 1 tbsp.
Coriander seeds 2 tbsp.
Poppy seeds 1 tbsp.
Ginger 1 inch
Garlic 12 flakes

Clean the meat and marinate it with pepper powder and turmeric powder. Leave it for 15 minutes and then boil it with little salt and water.

For Masala Paste:

Fry red chilies, fennel, coriander seeds, poppy seeds and cumin. Grind them to a fine paste with grated coconut, garlic and ginger grind them to a thick paste with curd.

In pan heat oil and fry bay leaves, cardamom, cloves, cinnamon, chopped onions and sauté it well. To this add the boiled meat and fry it well. To this add green chilly and the masala paste. Add chopped tomatoes and turmeric powder. Add enough stock or ordinary water with salt. Add the washed rice and allow it to cook for 5 minutes. To this add chopped mint and coriander leaves and top it with limejuice. Close the lid and cook.

Serve it hot

How to make Hydrabadi vegetable Biryani

Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required. Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves.
Cashewnuts-1 tbsp.
Small onions-7.
Green Chillies - 8
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.

Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.

What is the Recipe of Crumpled Chicken

1. chicken-1 kg cut into medium sized pieces
2. fine bread crumps-2 cups
3. vinegar-1/4cup
4. eggs-4
5. garlic -1 pod
6. green chillies-8
7. ginger-1 large piece
8. salt to taste
9. oil for deep frying
Pressure cook the chicken pieces without adding any water until the pieces are cooked and soft. Grind the green chillies, garlic, salt and ginger in vinegar to a fine paste. Marinate the chicken pieces with this paste and keep for 2 hrs. Beat eggs lightly. Dip the marinated chicken pieces in it and coat with bread crumps. Deep fry in hot oil till brown

How to prepare Tasty Meat Kuruma

1. meat-1 kg (cut into large pieces)
2. curd-1 cup
3. cardamom-5
4. cloves-8
5. cinnamon-4
6. small onion-6
7. coriander powder-1 tsp
8. green chilli-10
9. garlic-4 flakes
10. ginger-1 piece
curry leaves, salt, turmeric powder as required
Grind ginger and garlic. Heat oil and add cinnomon, cloves and cardamom. Stir for sometime. Add ginger-garlic paste and saute. Add meat, small onion and curd.When half done add coriander powder, green chilli, salt, turmeric powder, curry leaves and cook. When the gravy is thick and meat is tender remove from fire.

What is the Recipe for Chicken Varuthathu

1. chicken- 1 1/4 kg
2. green chilly-6
ginger-1 piece (2 inch long)
garlic- 10 flakes
coriander powder-1 tbs
cumin seeds- 1tsp
garam masala- 1/2 tsp
3. lime juice- 1 tbs
4. onion chopped- 2
5. salt to taste
6. oil- 3 tbs
7. tomato sliced-4
potato cooked and sliced- 6
Grind the ingredients of the second item in lime juice. Add half of the onion chopped, salt and again grind. Smear this paste on chicken pieces and keep for two hrs. Heat oil and saute theremaining onion. Put chicken pieces to this and fry. Serve with fried potato and onion.

How can we make meen pathiri or Fish pathiri

1. refined flour-200 gm
2. onion-60 gm
3. cardamom-2 gm
4. salt to taste
5. green chillies-10 gm
6. curry leaves-2 stalks
7. fish-250 gm
8. coconut oil-60 ml
9. chilli powder-10 gm
10. coriander powder-10 gm
11. turmeric -5 gm
12 garam masala-5 gm
13. ginger chopped- 6gm
14. garlic chopped -10 gm
15. lime-2
16. eggs-2
17. oil to fry
For making fried fish
Marinate the fish with chilli powde, coriander powder, turmeric powder and salt and keep aside for 30 minutes. Heat oil in a pan, add curry leaves, sliced onion, chopped ginger, garlic, green chillies and saute, till the onions turn golden brown.
Add the marinated fish and cook on a slow fire till the fish is cooked.Flake the fish into small pieces, sprinkle garam masala powder and lime juice. Adjust the seasoning.
For making pathiri
Make dough with refined flour and water, 30 ml oil and salt.The dough should be tight. Make equal divisions of pathiri dough. Roll dough to two mm thick into round shape (size of a tea saucer). Press with fingers gently and flatten out the dough. Place the fried fish mixture in the middle of the dough and wrap around like a half moon shape. Fry pathiri in hot oil, remove on to a towel to drain of the excess oil. Beat eggs well. Dip the pathiri in the beaten egg and fry again in hot oil. Serve hot with tomato sauce.

Do you know the Recipe for Masala fried Prawns

1.prawns (remove vein and retain tail)-1 kg
2. chilli powder- 1 tsp
3. turmeric powder-1/2 tsp
4. ginger and garlic paste-20 gram
5. curry leaves-2 stalks
6. egg-1
7. rice flour-50 gram
8. lime-1
9. salt to taste
10. oil for frying
Add chilli powder, turmeric, salt, lime juice, finely chopped curry leaves and egg to ginger-garlic paste and mix them together. Add rice flour. Heat oil in a pan. Dip the prawns in the dough and fry for about 3-4 minutes till golden and remove from fire. Place prawns in an oil paper and wait for two minutes. Add curry leaves to oil and fry prawns once more for five seconds to make them crispy.

How we can prepare Fish-Maida Fry

1. fish- 250 gm
2. maida-2 tsp
3. vinegar- 2 tsp
4. pepper powder- 1/2 tsp
5. salt to taste
6. egg-1
7. oil- 1/2 cup
8. bread crumps for coating
Clean the fish and cut into 6 pieces. Mix ingredients from 2 to 5. Smear this paste over the fish pieces and keep it for one hour. Coat the fish pieces with beaten egg and bread crumps. Fry in boiling oil and drain.

How to make Tender Coconut Payasam

1. tender coconut meat (6-7 months old nut, pared and sliced into small pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk
(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
Heat thick bottomed cookware and put 25 gm of ghee. To this put tender coconut meat pieces and stir for 15 minutes in low heat. Add the thick syrup of jaggery and stir for another ten minutes . When jaggery stick to the tender coconut meat well, add the second milk of coconut. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when about to boil add the first milk. Remove from fire and add roasted cashewnuts, kismiss, sliced coconuts and cardomom powder

How can we prepare Tasty Ada Pradhaman

1. raw rice(to make ada)-200 gm
2. ghee-50 gm
3. molasses(sharkara)-300 gm
4. 2nd extract of coconut milk-600 gm
5. 1st extract of coconut milk-300 gm
6. dry ginger powder-1 gm
7. cunin powder-2 gm
8. cardamom powder-2 gm
9. cashew nuts-70 gm
10. kismiss-50 gm
Soak the rice,pound and pass through a fine sieve. Add water little by little to the rice powder and mix smoothly to a fine paste. Pour ghee and mix again till it reaches pouring consistency.Cut a plantain leaf to the size of a handkerchief and wilt it over fire so that it becomes soft. Have several pieces like this. Pour little batter into each leaf rollup and steam in a cooker. When cooked, remove and cut into very small pieces. Dissolve molasses in water ,strain and boil till it becomes syrup of one-thread consistency. Pour the syrup into a vessel on fire and put the ada pieces in it , reduce to one third, pour the second extract. Add all the powders in the first milk and pour into the above mixture. Bring to boil and remove from fire. Add in lightly fried cashewnuts and kismis. Could be served hot or cold.
Note: Readymade ada available in consumer stores may be used instead of making ada at home.

How to make Delicious Ghee Payasam---Recipe

1.Unakkalari rice or short grain rice-180 gm
2. ghee- 90ml
3. jaggery-500gm
4. grated coconut -40 gm
5. cardamom powder-2 gm
6. cashewnut-30 gm
7. raisins-20 gm
Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.
When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.

Sunday, May 25, 2008

How to make Delicious Pal Payasam

1. milk- 4 cup
2. sugar-1 cup
3. rawrice- 1 handfull
Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.

How can we make carrot payasam

1. carrot grated- 250gm
carrot cut into
small pieces-750gm
2. milk-1 1/4 litre
3. sugar- 2 cup
4. condensed milk-1 tin
5. cardamom powder- 1/2 tsp
6. ghee- 4 tbs
7. cashewnuts and
kismis fried in ghee -2 tbs each
Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire

How To Make Rava Balls

1. rava- 1 1/2 cup
2. egg- 2
3. sugar- 5 tbs
4. cardamom powder- a pinch
5. oil -required to fry
Beat the eggs and mix sugar and cardamom powder. Then add rava. Mix all the ingredients together and shape it into balls. Heat oil in a skillet and fry the balls till it is golden in colour.

What is the recipe of Tasty Kadala Mittai

1. groundnuts-100gms
2. jaggery-150 gms
3. ghee-3 tsp
Husk the groundnuts. Melt the jaggery and strain. Boil it and add ghee. When it reaches one-thread stage add groundnuts and mix well. Transfer it into a greased plate. Press the surfuce of the mixture using a spoon or roller. cut into pieces. Can use sugar instead of jaggery.

How can we prepare Dhal Sweet--Recipe

1. green gram dhal- 150 gm
2. jaggery-200 gm
3. ghee- 50 gm
4. cashew nut - 50 gm
5. rice flour- 20 gm
6. coconut grated- 10 gm
Broil the green gram dhal to light brown colour, wash it and boil it in water till just done.
Care should be taken to strain at grainy texture. Make the jaggery into syrup and set aside. Heat ghee fry the cashew nut ,add the the boiled dhal and stir it. Add the jaggery syrup and stir until it simmers. Sprinkle the rice flour to make it a dropping consistency, sprinkle the
grated coconut and cardamom powder. Serve hot garnished with grated coconut and nuts.

Recipe for Plantain Jelly

1. plantain (palayanthodan) - 1kg
2. water-3 cup
3. sugar-3 cup
4. lime juice-4 dsp
Cook the peeled plantains in water. Mash the plantains and strain through a cloth. Measure the strained juice which will be about four cups. Add sugar and lime juice and boil. Stir well and remove from fire when a drop poured in a saucer, jellies. Pour it hot into bottles and allow to set.

How to make Delicious Tapioca Vada

1. tapioca chopped very fine- 1 cup
2. ginger chopped- 1 tsp
green chillies sliced round-1/2 tsp
dry chilly crushed-1
curry leaves chopped -2 stalks
salt to taste
3. wheat flour- 1/2 dsp
Cook tapioca till soft. Mix this with the ingredients of the second item. Sprinkle wheat flour and mix again. Do not keep this long. Shape into vadas and deep fry over medium heat.

How is the preparation of Pumpkin Halwa

1. Pumpkin-220 gm
2. sugar-55 gm
3. milk -290 ml
4. ghee-30gm
5. kismis-10gm
6. cashewnut-10gm
7. cardamom powder-1/4 tsp
Remove skin from pumpkin and chop finely. Squeeze and remove water from it. Mix it with milk and sugar and keep on fire stirring constantly. Add ghee.When it is nearly done add cardamom, kismis and cashewnut.When it is of the required consistency spread on a greased plate and cut into desired shape

What is the recipe for Tasty Onion Baji

1. onion sliced round-450 gm
2. bengal gram flour-1 1/2 cup
chilly powder- 3/4 tsp
turmeric powder-1/2 tsp
asafoetida powder-1/2 tsp
salt to taste
water as required
Mix the ingredients of the second item. Dip the onion slices in the batter and fry in hot oil.

How to prepare Delicious Potato Bonda

1. potato-1 kg (boiled and mashed)
2. onion-250 gm
3. green chilli -25 gm
4. turmeric powder-1 tsp
5. ginger-1 small piece
6. mustard-1/2 tsp
7. curry leaves,salt-as required
For the batter
1. bengal gram flour-2 dsp
2. water-4 dsp
3. egg-1
4. salt to taste
Mix all the ingredients well for the batter.
Heat oil and saute mustard, onion, chilli, turmeric powder, ginger and curry leaves. Add salt and mashed potato. Mix well.When cool shape into balls. Dip the balls in the batter and fry in oil.

How can we prepare Tasty Sweet Parota

1. grated coconut- 500 gm
2. jaggery powder- 500 gm
3. cardamom- 4 pieces
4. clove- 2 pieces
5. cinnamon- 2 inch piece
6. dry ginger- 1 inch piece
7. ghee- as required
8. maida- 250 gm
9. water- 1/2 cup
10. salt- to taste
Grated coconut and powdered jaggery are to be ground to a paste. The grond paste is fried in thick-bottomed pan for about 15 minutes in medium flame. Keep on stirring to avoid the mixture sticking to the pan. Keep it aside to get cooled.
Roast cardamom , cloves, cinnamon and dry ginger adding a few drops of ghee and powder it.
Add the powder to the coconut -jaggery mixture.
to prepare dough
1. maida-250 gm
2. water-1/2 cup
3. salt to taste
Prepare maida dough similar to chappathi dough. Leave it for 20 minutes. Make balls and flatten a little. Stuff the mixture inside the maida and flatten them to thin parotas.
Heat a tawa and roast the stuffed parotas till golden brown. Serve with ghee.

Do you the the Recipe of potato bajji?Here is the answer

1. potato boiled and mashed- 1/4 kg
2. green chilly chopped fine-4
3. ginger crushed- 1 tbs
4. curry leaves chopped- 1 tbs
5. salt to taste
6. oil- 1 tbs
Knead the ingredients from 1 to 5. Form this mixture into small balls. Roll each ball by hand pressing. Apply oil in a hot griddle and fry on both sides. Do not fry it crisp.

How to make Delicious Potato Vada

1. potato boiled and mashed- 500 gm
2. onion-200 gm
3. green chilly-4
4. ginger- 1 small piece
5. curry leaves- 1 stalk
6. salt to taste
7. oil as required
Chop ingredients from 2 to 5 very fine. Heat oil and saute this. Add potato, salt and mix well. Remove from fire. Shape this mixture into vada and deep fry.

What is the Recipe of kinnathappam?Here is the recipe

1. rice flour(roasted)- 250 gm
2. jaggery- 350 gm
3. grated coconut- 1
4. cardamom powder- 3/4 tsp
5. ghee- 1 tsp
6. salt - a pinch
Extract milk from coconut. Melt jaggery in water strain and prepare thick syrup. Mix rice flour with jaggery syrup and coconut milk to the consisitency of a dosa batter. Add cardamom powder, salt and mix well. Pour this into a greased plate and cook in a steam cooker. When cooled cut into desired shapes.

How to make Uzhunnu Vada

1. blackgram dhal-2 cup
2. small onion chopped-1/2 cup
3. green chilly sliced round-1tbs
4. ginger chopped fine- 2 tsp
5. asafoetida powder-1/4 tsp
6. curry leaves- 1 stalk
7. salt to taste
Soak the dhal for 1 hour and grind it very softly. Add the other ingredients and mix well.
Shape vada and fry in hot oil.


1. thur dhal-1 cup
2. small onion chopped-1/4 cup
3. green chilly sliced round-3
4. ginger chopped fine- 1 tsp
5. asafoetida powder-1/4 tsp
6. curry leaves- 1 stalk
7. salt to taste
Soak the dhal for 1 hour. Add salt and grind in a mixy. Add ingredients from
2 to 6 and mix well. Shape into vada and deep fry.

How we can make Ghee Banana Roast

1. kerala bananas-2
2. ghee-100gm
3. sugar powder-100 gm
4. cardamom-3 gm
Peel the bananas and cut into two. Heat the ghee and shallow fry the banana pieces till they became golden brown. Remove from frying pan and sprinkle the sugar powder and cardamom powder.

Here is the recipe of Sweet Coconut Milk Toffee

1. thick coconut milk- 4 cup
2. groundnut chopped- 100 gm
3. sugar-400 gm
4. jaggery syrup-100 ml
5. cardamom powder-1/2 tsp
Put the coconut milk, groundnut chopped, jaggery syrup, and sugar into a nonstick pan and stir continuously over fire until it thickenes. Add cardamom powder and pour it into a flat dish which has been rinsed with cold water. When set, mark in squares and when nearly cold, cut into pieces and wrap in butter paper.

How can we prepare very sweetened Coconut Ladoo

1. desiccated coconut- 1 cup
2. rava-1cup
3. sugar-1.5 cup
4. cardamom-3
5. salt-a pinch
6. cashewnuts- 15gm
7. kismiss-10 gm
8. boiled milk- 1/4 cup
Roast rava in low heat until the raw smell is completely removed. Cool and powder it. Powder sugar and cardamom together. Mix desiccated coconut with rava and sugar. Mix roasted cashewnutbits and kismiss. Add a pinch of salt and mix well. Sprinkle boiled milk into the mixture to damp the mixture so as to make balls out of it. Warm the mixture on low heat stirring all the time. Remove from fire and make balls in hot condition.

How to make very tasty Coconut Burfi

1. coconut finely grated- 1
2. sugar- 650 gms
3. cardamom- 5 gms
4. food colour- pink
Prepare sugar syrup of one thread stage. Add grated coconut to it. Stir well till it slightly thickens. Add cardamom powder and colour. Spread the mixture on a buttered plate and cut into small pieces.

How is the preparation of Bread Pudding?Here is the recipe

1. white bread - 2 slice
2. egg - 2
3. milk - 2 cup
4. sugar- 4 tbs
5. vanilla essence - 2 drops
6. sugar for caramelization (heating sugar until it turns dark brown) - 3 tsp
7. cashew nuts & raisins - few
Cut out the sides of the bread and soak it in milk for 15 minutes. Beat the eggs along with sugar in a blender. To this, add vanilla essence and the milk-and-bread combine. Blend well. Caramelize sugar adding a little water in a heated pan. In a small container pour the caramel, then add the blended mixture, nuts and raisins. Place this container in pressure cooker and bake for 30 minutes (without putting the valve weight on). After cooling the container refrigerate and serve.

How is the preparation of sweet Bonda

1. maida-150 gm
2. sugar-50 gm
3. soda bicarbonate-1 small spoon
Mix all the ingredients and keep it for 2 hs to rise. Shape into balls with wet hands. Drop the balls into hot oil and fry them brown.

How can we make very Delicious Beetroot Halwa

1. beetroot grated - 500 gm
2. coconut grated- 1
3. ghee- 35 gm
4. sugar- 500 gm
5. water- 500 ml
6. cardamom powder- 1/2 tsp
7. cashew nuts chopped -8
8. kismis-25 gm
Cook beetroot in half litre water. Grind the grated coconut coarsely with out adding water.
When the beetroot is soft and water is completely absorbed add grinded coconut and sugar.
As it thickens add ghee little by little and stir well . Add cashewnuts, kismis and cardamom powder. Mix well and spread on a greased plate. Cut into desired shapes.

How to make Banana Sweet

1. banana boiled and mashed after removing threads and seeds-1kg
2. sugar-1/2 kg
3. lemon juice-1/2 tsp
4. ghee-2 dsp
5. cardamom powder-1/4 tsp
Melt sugar with water and limejuice and make a thick syrup. Add ghee, cardamom powder and mashed banana. Mix well. Transfer into a greased plate and smoothen the surfuce.When cooled
cut into desired shapes.

Do you the preparation of Aval Vilayichatu? Here is the recipe

1. Beaten rice(aval)-1/2 kg
2. jaggery-700 gm
3. coconut finely grated-1/2
4. cardamom-4
5. ghee-1tsp
Melt jaggery in water and strain. When it boils add coconut and stir constanly. When it turns one-thread stage remove from fire. Add ghee and cardamom powder. Then add aval little by little and mix properly.

How to prepare Egg Vegetable Omelet

1. egg-3
2. cabbage,beans, onion and carrot chopped fine- 2 tbs each
3. green chilly chopped-3
4. curry leaves- 1 stalk
5. salt, oil as required
Heat oil in a skillet and saute all the second ingredients over low fire. Remove from fire. Beat the egg and add to these vegetables. Add salt , green chillies and curry leaves. Mix well. Heat oil in a pan and prepare two omelets with this mixture.

How to make Egg-Tomato Thoran

1. egg-1
2. onion chopped fine-1
3. green chilly sliced round -2
4. ginger chopped-1 small piece
5. tomato chopped fine -2
6. curry leaves- 1 stalk
7. salt to taste
8. coconut grated- 1 tbs
9. coconut oil- as required
10. mustard-1/4 tsp
Beat the egg and add onion, green chilly, ginger, tomato, curry leaves, grated coconut and salt.
Mix well. Heat oil in a skillet and fry mustard. Pour the egg mixture and stir well. when the ingredients are cooked and moisture is absorbed remove from fire.

How can we prepare tasty Egg Roast

1. boiled Eggs - 6 (each egg is pierced at four places, vertically to stuff masala inside).
2. coconut oil - 4 dsp
3. onion sliced -3 big
4. ginger & garlic Paste -1 tsp each
5. tomato cut in to small - 3
6. chilly powder -2 tsp
7. coriander powder - 2 tsp
8. turmeric powder - half a teaspoon
9. garam masala powder - 2 pinches (grind 1 cardamom, I clove and Patta)
10. salt - to taste
11. thick coconut milk or amul cream : half a cup ( optional- to make the gravy thick)
To decorate:
Fry Curry leaves and sliced Green chillies.
Take a pan heat it up and add oil. Fry onions till it become golden brown. Add ginger garlic paste to this and stir for 2 minutes, then add tomatoes and stir well till the oil separates from it. Keep it on low flame to add chilly powder and coriander powder. Fry it for two minutes. Finally, add garam masala powder, turmeric powder and salt. To this masala add boiled eggs and close with a lid for a few minutes.
Take it off from the fire to add coconut milk or cream and do not boil after that. Decorate with fried curry leaves and green chillies. Coriander leaves finely chopped can also be used for decoration

What is the recipe of Tasty egg curry

1. hard boiled eggs-2 (cut lengthwise into two halves)
2. ginger chopped -1/2 piece
3. coconut grated-1 cup
4. pepper-6
5. coriander powder-1 tsp
6. chilli powder- 1 tsp
7. cinnamon-1 piece
8. turmeric powder-1/2 tsp
9. cloves-2
10. garlic-1 pod
11. onion sliced thin-1
12. curry leaves-few
13. tomato sliced-1
14. oil-1 tbsp
15. green chillies chopped -2
16. mustard-1/4 tsp
Grind together ingredients from 4 to 10 into a smooth paste. Extract the milk from the coconut and keep the first and second extracts seperately. Heat oil in a frying pan and fry mustard. Add onion and fry till it turned golden brown. Add chilli, ginger and curry leaves. Add the ground masala into the pan and fry for a minute. Add tomato and egg. Add the second milk of coconut and salt. Boil this on a low fire for five minutes and when the gravy becomes thick add the first milk of coconut. Mix well and remove from fire.

How to make Delicious Egg Bread

1. bread pieces-6
2. egg-1
3. chilly powder-1 tsp
4. salt to taste
5. tomato sliced-1
6. onion chopped -1
Beat the egg and mix chilly powder and salt. Grind onion and tomato with two tbs water. Add this paste to egg and mix well. Dip the bread slices in the mixture and fry each bread piece lightly on both sides using butter or ghee.