Pages

Monday, January 15, 2007

veg fried rice


rice 200 gm
onion 1
green chillies 4
beans 50 gm
carrots 50gm
fresh peas 50gm
pudina 3 tsp
ginger garlic paste 1 tsp
garam masala 1 tsp
cardamom 3
cloves 4
cinnamon 1' peice
shajeera 1 tsp
oil 2 tbsp
ghee 1 tsp
salt to taste
wash the rice and soak for ten min.u can use long grain or
basmati rice for this. cook it . the cooked rice should be soft
but separate. heat oil in a kadai or pan put finely sliced onions
slit green chillies, pudina and fry till they r dry and add finely cut
vegetables ginger garlic paste, cardamom,cloves,cinnamon and
shajeera and fry for two min more.now add cooked rice and salt
as required and mix all the ingredients well and fry for two min
more and serve hot with curd raitha or any other gravy curry.
u can add boiled and shredded chicken peices, or egg also. or
fried paneer peices.

Wednesday, January 10, 2007

ravva pongal


wheat ravva 1 cup
sugar 1 cup
cardamom powder 1 tsp
milk 1/4 cup
ghee 7 tbsp
kaaju 2 tbsp


heat ghee and fry the wheat ravva till the raw smell goes.

add 3 cups of water and cook the ravva till soft on slow

fire. add more ghee,sugar, cardamom powder and cook till

sugar dissolves.add milk and cook . remove from fire and

garnish with fried kaaju.

venn pongal

rice 1 cup
moongdal 1/2 cup
turmeric 1/4 tsp
curry leaves 1 tsp
black pepper 1 tsp
green chillies 2
cumin seeds 1 tsp
salt to taste
oil 2 tbsp
ghee 2 tsp

wash rice and dal together and soak for half an hr. heat oil and
ghee. add cumin seeds, green chillies pepper corn and curry leaves.
fry a little and add 3 cups of water, turmeric and salt as required.
when the water boils add the strained rice and dal and cook till its
soft. serve hot with any pickle. u can add a tsp of ghee before
serving and decorate with kaaju.

sweet pongal


rice 1 cup
moong dal 1/4 cup
kaju 1 tbsp
kismis 1 tsp
cardamom powder 1 tsp
ghee 1/4 cup
grated fresh coconut 1/4 cup
jaggery 3/4 cup
milk 1/2 cup


wash and soak rice for ten minutes. cook it along with dal till

soft. add milk and jaggery and cook more adding little water.

fry kaju and kismis in ghee and add to the cooked rice along

with ghee and also cardamom powder and mix well. serve hot.

Monday, January 8, 2007

egg khorma


boiled eggs 4
onions 2
tomatoes 3
green chillies 2
curry leaves 1 tsp
coriander leaves 2 tsp
dry coconut powder 3 tbsp
khus khus 2 tsp
curd 100gm
ginger garlic paste 2 tsp
garam masala 1 tsp
turmeric 1/4 tsp
red chillie powder 1 tbsp
salt to taste
oil 4 tbsp


grind coconut and fried khus khus and tomatoes into a fine paste
along with curd. heat oil in a pan and fry onions till golden brown.
add green chillies, curry leavers, turmeric, ginger garlic paste and
fry for 2 min more. now add red chillie powder, tomato paste, boiled'
eggs, garam masala and salt as required. mix well and cook. add a cup
of water and cook till oil floats. sprinkle coriander leaves and remove
from heat.

egg curry


boiled eggs 4
onions 3
tomatoes 4
green chillies 2
curry leaves 1 tsp
coriander leaves 2 tsp
ginger garlic paste 2 tsp
turmeric 1 tsp
red chillie powder 1 tsp
salt to taste
garam masala 1 tsp
oil 3 tbsp


heat oil and fry the onions till golden brown. add turmeric, red
chillie powder, ginger garlic paste curry leaves and fry for 2 min.
now add the tomatoes and fry for 3 min more. add the boiled
eggs, salt , garam masala , a cup of water and cook till oil floats.
sprinkle coriander leaves and remove from heat.

prawns curry


fresh prawns 250 gm
onions 100 gm
green chillies 2
curry leaves 1 tsp
coriander leaves 2 tsp
tomatoes 100 gm
turmeric 1/4 tsp
red chillie powder 1 ts[
salt to taste
ginger garlic paste 1 tbsp
garam masala 1 tsp
oil 3 tbsp

clean the prawns. heat oil in a pan and fry the onions till translucent.
add green chillies, curry leaves, turmeric and fry a little more. now add
ginger garlic paste and red chillie powder and fry for a min and add
prawns and salt. mix well and cook with covered lid till all the water
evaporates. add cut tomatoes and fry for two minutes. now add a cup of
water and garam masala powder and cook till the oil floats. sprinkle
coriander leaves and remove from fire.