Capsicum Omellete

Capsicum Omellete

Ingredients:-

• Egg - 3

• Capsicum  ( one round cut for each egg)


• Red chilli flakes - 1 tsp


• Parsley  flakes - 1 tsp


• Salt to taste


Preparation:-


1. Heat a nonstick pan , place the capsicums and pour each egg on each capsicum.


2. Sprinkle salt, red chilli flakes and parsley flakes. Remove the excess egg which comes out the capsicum.


3. Cook it for few minutes and serve it hot... Have fun.. :)

Chicken Mappas

Chicken Mappas


Ingredients:-

• Chicken - 1 kg

• Onion - 2 ( big )

• Ginger garlic paste - 2 tbsp

• Green chilli - 4 ( as required)

• Coconut milk (thick ) - 1 cup

• Corriander powder -  1 1/2 tbsp

• Chilli powder - 2tsp

• Turmeric powder - 1/2 tsp

• Garam Masala - 1 tsp

• Salt to taste

• Oil

Preparation:-

1. Heat oil in a kadai, add chopped onions, saute it till translucent.

2. Add ginger garlic paste, chopped green chilli  and saute well for 2 minutes.

3. Add chicken, corriander powder, chilli powder, turmeric powder and garam masala. Mix well and cook it for few minutes.

4. Add 1/2 cup water and cook chicken till its tender.

5. Add coconut milk and cook it for 5 minutes.

Chicken Mappas is now ready to serve.. Serve it with appam / paratha / rice.....

Lemon Pickle

Lemon Pickle

Ingredients:-

• Lemon - 5 or 6 ( big )

• Ginger ( chopped ) - 1 tbsp

• Green chili (chopped ) - 4

• Sliced garlic - 5 to 8 pods

• Mustard seeds - 1/2 tsp

• Asafoetida powder - 1/4 tsp

• Turmeric powder - 1/2 tsp

• Oil - 2 tbsp - 3 tbsp ( as required )

• Salt to taste

• Curry leaves - 1 sprig

Preparation:-

1. Clean and cut each lemons into 8 pieces.

2. Mix it with salt and a pinch of turmeric powder and keep it aside for 1/2 hr to 1 hr.

3. Then heat oil & add mustard seeds.

4. When it splutters, add curry leaves, sliced garlic, ginger & green chilly.

5. Saute it for a few seconds & add turmeric pdr.

6. Reduce the heat & add lemon pieces & saute it well.

7. Then springle some water ( not pour too much water, only springle ) into the  mixture & boil it well.

8. Remove it from fire and add asafoetida pdr into this.

9. Mix it well and allow it to cool.

10. Keep in an air tight container.

Simple yellow lemon pickle is ready...

Apple Grape Custard

Apple Grape Custard

Ingredients:

Apple - 1 no ( chopped in cubes)

Grape ( green) - 10

Custard powder - 2 tsp

Milk - 250 ml

Sugar - 4-5 tsp

Honey - 1 tsp (optional)

Preparation:-

1) Boil milk in a pan, simmer and let it boil for 10-12 minutes.

2) Take 5 tsps of milk in a separate bowl, add custard powder and stir till becomes a paste.

3) When the milk in pan is reduced to half, add sugar and stir well. Now add the custard paste slowly and stir for 2 minutes.

4) Pour in a bowl, add chopped apple and grape. Stir it well and serve chilled

Pal Payasam / Rice Kheer

Pal Payasam

Ingredients:

• Basmati Raw Rice - 1/2 cup

• Milk - 5 cup

• Ghee - 1 Tbsp

• Sugar - 1 cup ( as required )

• Cashew nuts - 8 to 10

• Cardamoms - 3 to 5 (crushed)

• Raisins- 1 Tbsp

• Salt - a pinch (optional)

Preparation:-

1. Cook the rice with 3 cups of milk in a pressure cooker and cook it for 3 whistles .

2.. Add the remaining milk, salt and sugar & cook the mixture over a medium flame for 20 more minutes ( or till it is thick) Stir continuously.

3.. Remove from the flame and keep it aside.

4 . Heat the ghee in a pan and fry cashew nuts till it is golden brown.

5. Remove the nuts and add raisins in the same pan and fry till it puffs up.

6 .Add the nuts and the raisins to the kheer. Sprinkle the cardamoms on top and mix thoroughly.

Serve hot or cold.

Vegetable Biriyani

Vegetable Biriyani

Ingredients:-

• Basmati rice - 2 cup
• Veggies - 1 1/2 cup ( Carrot, Potato, Corn, Green Peas ).
• Onion - 2 (finely chopped)
• Tomato - 2 (finely chopped)
• Ginger garlic paste - 2 tsp
• Green chilli - 3 ( finely chopped )
• Turmeric pdr- ¼ tsp
• Red chilli pdr -½ tsp
• Coriander pdr - ½ tsp
• Cumin seeds - ½ tsp
• Lemon Jucie - 2 tsp
• Ghee (Optional) - 3 tsp
• Water - 3½ cup
• Curd / yogurt - ½ cup
• Salt to taste
• Oil

Spices

• Bay leafs - 2
• Cloves -2
• Cinnamon stick (small) - 2
• Cardamon -2

Preparation:-

• Wash and soak basmati rice for 10-15 minutes, drain & keep it aside.

• Heat oil in the pressure cooker. When the oil heats up, put the spices & cumin seeds.

• When it begings crackling, add the onions & cook till translucent.

• Add ginger garlic paste & stir for 1 min.

• Add the tomatoes & stir well until the tomatoes are cooked well.

• Add the diced vegetables, chilli powder, turmeric powder, coriander powder & salt.

• Mix well for a minute.

• Add the rice, lemon juice and curd & mix well.

• Add water (for 2 cups of rice 3 1/2 cups water) & close the pressure cooker lid. Cook for 2 whistle.

Simple vegetable biriyani is ready

Parippu curry / Moong dal Curry

Parippu curry / Moong dal Curry



Ingredients:-

• Moong dal / Parippu - 1 cup

• Shallots - 6-7 nos

• Grated coconut - 1/2 cup

• Turmeric powder - 1/2 tsp

• Green chillies - 3-4 nos

• Ginger chopped - 1 tsp

• Garlic chopped - 1 tsp

• Cumin seeds - 1 tsp

• Mustard seeds - 1/2 tsp

• Oil - 2 to 3 tsp

• Curry leaves - a sprig

• Red chilli - 2

• Salt to taste

Preparation:-

1. Wash and soak the dal for 6-8 hours.

2. Cook it in a pressure cooker by adding water and a pinch of salt. Cook for two whistles.Mash it well.

3. Meanwhile grind grated coconut,half of chopped shallots, greenchillies, cum​in seeds, ginger and garlic to a fine paste

4, Add this coconut paste to the mashed dal and combine it well..Add salt to taste

5. Simmer it for 5- 8 minutes & remove it from fire

6. Heat oil in a pan ,add mustard seeds, when it starts to splutter ,add remaining shallots, curry leafs and red chillies.

7. Pour it over the dal curry.

Curry is ready.... :)