INGREDIENTS:
prawn - medium 300 to 500 gram (clean and cut into small pieces)
cooked rice - 2 cup
onion - 2 medium (sliced)
green chilly - 1 (slit in the middle)
tomato - 1 large (chopped)
ginger garlic paste - 1 1/2 talespoon
turmeric powder - 1/2 teaspoon
chilly powder - 1/2 tablespoon
asafoetida/perumgayam - 1/2 teaspoon
oil/ghee - 2 tablespoon (ghee will add taste)
coriander leaves - for garnishing (optional)
salt - to taste
PROCEDURE:
1. Keep a pan in the stove and add oil.When oil is hot,add onion and green chilly.Saute for 1 to 2 min.
2. Add ginger garlic paste and saute for a min.
3. Add tomato and saute for a min.
4. Add turmeric powder,chilly powder, asofoetida and saute nicely for few sec.
5. Add the cut prawns and salt. Mix well and fry for 4 to 5 min.
6. Now add this mixture to the cooked rice and mix well gently.
7. Garnish and Serve hot with raita.
INGREDIENTS:
for the fish fry:
fish - 1/2 kg (clean and cut into medium pieces)
chilly powder - 1/2 tablespoon
pepper - 1/2 talespoon
fennel/sombu powder - 1 teaspoon
ginger garlic paste - 1 teaspoon
salt - to taste
for the rice:
basmathi rice - 2 cup
water - 4 cup
whole pepper - 7 to 8
cardamon - 2
cloves - 2
cinnamon - small stick
star anise - 1
bay leaves - 2
onion - 2 medium (sliced)
green chilly - 1 (slit in the middle)
coriander leaves - handful (chopped)
pudina leaves - 6 to 8 (chopped)
tomato - 2 large (chopped)
ginger garlic paste - 2 1/2 tablespoon
yoghurt - 4 tablespoon
chilly powder - 1/2 or 1 tablespoon according to taste
oil - 4 tablespoon.
salt - to taste
PROCEDURE:
1. First fry and keep the fish aside.
for the fish fry:
- Add all the fish fry ingredients into a smooth paste and apply on the fish nicely.
- Keep it aside for 10 mins
- Then place a pan in the stove and add oil in it..
- When oil is hot,put the fish pieces one by one into the pan and fry it nicely on all the sides
for rice:
wash and soak the rice for 15 min.
2. Keep a vessel in the stove and add 2 spoon oil(if u wish,u can add the fish fried oil).When oil is hot, add bay leaves,pepper corns,cardamon,cinnamon,cloves and star anise.saute for few sec.
3. Add the onion and green chilly and saute nicely for 2 mins.
4. Add the coriander and pudina leaves and saute nicely for min.
5. Add the ginger garlic paste and saute for a min.
6. Add the chopped tomato and saute nicely for 2 min.
7. Add the chilly powder and saute nicely until the mixture becomes a paste.
8. Add salt , yoghurt ant mix nicely for few sec.
4. Add water and let it boil.At this stage drain and add the rice and mix well.
5. Close the vessel and cook in low flame for 15 min.
6. Open the vessel,Keep the fried fishes inside the rice by taking some rice at the top and keeping it back on the fishes.Mix gently and close.
7. cook for another 5 mins and off the stove.
8. Open after 10 mins and serve hot with raita.
INGREDIENTS:
cooked rice - 1 cup (slightly overcooked)
curd - 1/2 cup
carrot - 1 (cut into very small pieces/grated)
ginger - small piece (cut into very small pieces)
green chilly - 1 (cut into small pieces)
corriander leaves - handfull (chopped)
FOR TEMPERING/THALIPPU:
oil - 1 tablespoon
mustard seeds - 1 teaspoon
urad dal - 1 teaspoon
curry leaves - 1 spring
asofoetida - 1/2 teaspoon.
PROCEDURE:
1.Take the cooked rice in a bowl.Add curd, carrot, ginger, green chilly, corriander leaves and mix nicely..
If needed add some salt.
2.Keep a pan in the stove and add oil..When it is hot add all the tempering ingredients one by one.
after the crackling of mustard seeds,add the tempering mixture to the curd rice and mix well.
3.Garnish with some corriander leaves and serve hot with any spicy sidedish.
This is one of our family's favorite recipe that my mom does...We love it to have with just the mango pickle..This is one of our predominant lunch box recipe in school days..Whenever i do this here,it will take me back to those memories...
INGREDIENTS:
serves - 2
cooked rice - 3 cup
egg - 3
onion - 1 big (sliced)
tomato - 1 medium (finely chopped)
green chilly - 1 chopped
ginger garlic paste - 1/2 tablespoon
turmeic powder - 1 teaspoon
chilli powder - 1 teaspoon
garam masala - 1 teaspoon
corriander leaves - for garnishing
oil - 2 tablespoon
salt - to taste
PROCEDURE:
1. Heat oil in a pan.Add onion and green chilli.Saute for 2 min.
2. Add tomato,ginger garlic paste and saute for 2 min.
3. Add chilli powder,turmeric powder and saute for few sec.
4. Break and add the eggs to it.wait for 30 sec,add salt and stir nicely till the eggs get cooked well.
5. Finally add garam masala and saute for few sec.
6. Add the cooked rice to the egg mixture and mix nicely.
7. garnish with corriander leaves and Serve it hot with any raita or pickle.
This is one of my favorite recipe...Though it needs more step to prepare this recipe,it is worth for that.It is a complete package of all healthy ingredients.So try this wonderful flavor of Egypt and leave down your comments friends...
INGREDIENTS:
- long grain rice - 1 cup
- pasta(macrooni)+spagetthi(broken into 2 inch pieces) - 1/2 cup(boiled with little salt and turmeric powder)
- horsegram(kollu) - 1/2 cup (u can use any lentils instead of horsegram)
- channa(kadalai) - 1/4 cup (boiled with little salt)
- onion - 1 medium (very finely chopped)
- onion - 1 large (just peel the outer skin)
- fried onions - 1/2 cup (fry the long slices of onion in oil)
- salt - to taste
- baharat masala - 2 tablespoon.
BAHARAT MASALA INGREDIENTS:
- 4 teaspoon black pepper
- 3 teaspoon coriander seeds
- 3 teaspoon cinnamon(finely broken sticks)
- 3 teaspoon cloves
- 4 teaspoon cumin seeds
- 1 teaspoon cardamom pods
- 3 teaspoon nutmeg
- 6 teaspoon paprika/chilli powder
- dry roast and powder these ingredients to get the arabic baharat masala or if available you can buy it readymade
MAIN DISH PREPARATION:
- cook the horsegram in a vessel by adding 3 cups of water,whole onion and salt to taste.(see to that the horse gram should not become mashy. It should be cooked 90 percent only)
- drain and keep the water (nearly 2 cup)from the cooked horsegram.(we are going to cook the rice in that water)
- cook the rice in a vessel by adding chopped onion,salt,1 tablespoon baharat masala and 2 cups of horse gram water.(rice should be cooked 90 percent so that the grains are separate as in the fried rice recipe)
- finally add the cooked rice,horsegram,pasta,channa,half of the fried onions and the remainig one spoon baharat masala and mix gently.Keep it aside.
SAUCE PREPARATION:
- onion - 1 medium (very finely chopped)
- garlic - 7 to 8 cloves (finely chopped)
- tomato puree - 1 cup (u can also use very finely chopped tomatoes)
- paprika - 2 teaspoon (in case of not having paprika use chilli powder as substitute)
- pepper powder - 1 teaspoon
- vinegar - 1 tablespoon
- salt - to taste
- Put oil in a pan,when it is hot,add onion and garlic.saute nicely for 2 to 3 mins.
- Add the tomato puree and saute nicely for 2 mins.
- Add vinegar,paprika,pepper,salt and saute nicely for a min
- cool the mixture and grind together in the consistency of ketchup.
KOSHARI:
- finally pour half of the sauce we prepared on the main dish(rice+pasta+horsegram+channa).
- Spinkle the remaining fried onion on it.
- Keep the remaining sauce in a bowl for people to use as gravy while having koshari.
VEGETABLE PULAV:
preparation time : 15 min
cooking time : 30 min
serves - 2
INGREDIENTS:
basmathi rice - 1 cup(washed and soaked in water for 20 mins)
water - 2 cup
onion - 1 big(sliced)
green chilly - 1 large(slitted)
cloves(kirambu/lavangam) - 2 to 3
cardamom(elakkai) - 3
cinnamon(pattai) - 1 small stick
star anise - 1
bay leaves - 2
ginger garlic paste - 4 tablespoon
corriander leaves(malli) - handful(finely chopped)
mint leaves(pudina) - little(6 to 8 leaves)(chopped)
vegetables- ur choice of vegetables(cut into small pieces) (i added carrot and beans) / u can also add peas,potatoes,cauliflower.
yogurt - 4 talespoon
oil - 3 tablespoon
salt - to taste
PROCEDURE:
1. Keep a hard bottom vessel in the stove and put oil into it.When oil is hot,add cloves,cardamom,cinnamon, star anise,bay leaves and saute for few secs.
2. Then add the onion and green chilly and saute nicely for 3 to 4 mins.
3. Add ginger garlic paste and corriander,mint leaves and saute nicely for 2 to 3 mins.
4. Now add the vegetables and saute for 2 mins and add the yogurt,salt,water and mix nicely.
5. Let it boil for 2 to 3 mins by covering the vessel.
6. Then add the drained rice in to it and mix nicely.
7. Cover the vessel and cook in low flame for 15 to 20 mins.
Serve the veg pulav hot with raita of your choice and chicken fry.
JEERA RICE:
INGREDIENTS:
serves - 2
basmathi rice - 1 cup
water - 2 cup
oil - 1 tablespoon
jeera(seeragam) - 2 tablespoon
salt - to taste(1/2 tablespoon)
PROCEDURE:
1. Wash the rice and soak it for 20 mins
2. Place a hard bottomed vessel(preferebly non stick) on the stove and put oil into it.
3. When the oil is hot,put the seeragam(jeera) and saute for a minute.
4. Then add the water and let it boil nicely.
5. Then drain the soaked rice into it.
Add salt and mix well
6. Now close the vessel with a tight lid.And keep the flame low.
7. Open after 20 mins.
Now your jeera rice is ready to b served.
INGREDIENTS:
serves - 3 to 4
cardomam-3 to 4 pieces
cloves -3 to 4 pieces
cinnamon -one medium piece
bay leaves - 3 to 4 pieces
star anise - 2 pieces
onion - 2 large ones (sliced thinly)
tomato - 2 large (chopped finely)
green chillies- 2 (slitted)
coriander leaves - handfull (finely chopped)
pudina leaves -handfull (finely chopped)
chilly powder - 1 tablespoon (adjust to ur taste)
briyani masala - 1 tablespoon (i used sakthi's)
curd - 1 cup
lemon - 1small
coconut milk - 1 and half cup (optional)
ghee - 4 tblspoon
olive/sunflower oil - 3 tblespoon
chicken pieces - half kg
ginger garlic paste - 5 tablespoon
basmathi rice - 2 cups
water - 3 1/2 cups
salt - to taste
PROCEDURE:
soak the rice for 20 to 30 mins first.....thn
1. Place a hard bottom vessel(preferebly non stick) on the stove.when it s hot pour the oil n 2 table spoon ghee into it.
2. when oil is hot put the cardomam,cinnamon,cloves,star anise n bay leaves one by one n saute fr 30 secs
3. Thn goes in the onion..saute the onions nicely fr 4 to 5 mins till it turn brown n transparent(briyani taste good oly if the onion s well sauted)...thn put the slitted green chillies ,coriander n pudina leaves n saute nicely fr 2 mins
4 . Thn goes in the ginger garlic paste...saute it nicely fr 2 to 3 mims..make sure it does not stick to the bottom.
5. Thn add the chopped tomatoes ,chilli powder , briyani masala n saute nicely till the masala becomes smashy n the oil seperates.
6 . Thn add the chicken pieces and mix nicely fr 2 mins...
7 . Thn goes the curd n coconut milk...mix nicely...see to that ter r no lumps of curd.
8. thn add salt n the water,mix nicely..n let it boil for 5 to 10 mins...
9. Thn drain the soaked rice n add it to the boilin chicken gravy ,mix nicely and close the vessel with a tight lid...
10,keep the stove in very medium flame/low for 15 to 20 mins....
11.After 20 mins open the lid ,add lemon juice n remaining ghee..mix very gently and close the lid..
12.After 5 more mins open the lid to see ur wonderfull chicken briyani
serve hot with onion raita,brinjal pachadi n chicken 65.
