Tuesday, November 29, 2011

Sponge Gourd [peerkangai] Chutney

Peerkangai chutney is a tasteful dish madeout of peerkangai.Don't think it a sidedish for idly or dosa,we use hav this chutney with rice only.Except this chutney i didn't know anydishes prepared out of sponge gourd.Here is my simple recipe......

                         Sponge gourd [peerkangai] - 1
                         Shallots                               - 8 nos
                         Tamarind                             - a big cherry size
                         Mustard n urad dhal             - 1 tsp
                         Dry red chilly                       - 2 nos
                         Oil                                       - 2 tsp
                         Salt                                      - as needed.
                Soak the tamarind in little water n extract the juice.
                Wash the sponge gourd n remove the skin.
                Cut in to pieces and boil it in water.
                Drain the water,cool it,put it in mixie and give 2 or 3 whips.
                Take it out and mix with tamarind juice n set aside.
                In a pan, pour the oil n temper the mustard n urad dhal.
                Then add the spilted red chillies n chopped shallots.
                Saute well n pour the sponge gourd n tamarind mix.
                Boil well till it becomes slightly thick.
                Turn off the stove.
           Add tamarind according to the quantity of sponge gourd.


Wednesday, November 23, 2011

Banana Stem [vazhaithandu] Raitha

After a short gap once again i regain my strength to meet my blog friends.All of us know banana stem is absolutely healthy.But i love the  delicious  raitha which made out of it. Every 'Amavasai' [New moon day] in our home is fullfilled with this lovely raitha.Hope u enjoy this...

                         Banana stem --  as small piece
                         Curd             -- as per ur need
                         Mustard seeds -- 1/2 tsp
                         Urad dhal         -- 1/2 tsp
                         Asofoetida        -- a pinch
                         Green chilly  -- 1
                         Corriander leaves -- to garnish
                         Salt                      -- as per ur need
                         Oil                      -- to temper

                Cut the banana stem into  long thin slices and put into the water.
                     Like this.....                                  
                Put in the water immediately otherwise it turns black.
                Drain the water,mix the salt and put in a idly plate.
                Boil it in the idly pan for 10 min.
                In a pan keep a spoon of oil,fry the asofoetida.
                Splutter the mustard seeds n urad dhal.
                Slit the green chilly.
                Take a bowl and put the boiled banana stem,mustard n urad dhal
                  green chilly n salt.
               Put the curd n mix well.
               Garnish with corriander leaves.

                           ENJOY THE DELICIOUS RAITHA.                    .

Tuesday, November 8, 2011

Vegetable Briyani

Everyone in our family likes n loves briyani a lott whether it is veg or non-veg.According to me vegetable briyani saves my time as well as a healthy meal for my family.My kid can eat only this rice only except the white rice.So i love to prepare this rice atleast once in a week.But i prepare this briyani like tham briyani which gave some extra taste than the cooker rice.I hav one big indalium kadai with that help i can make my tasty veg briyani...Here is my simple recipe........

                          Basmathi rice              -- 2 cups
                          Water                         -- 3 cups
                          Coconut milk              -- 1 cup
                          Onion big                    -- 1
                          Tomato                       -- 2
                          Carrot [medium size]    -- 1
                          Beans                          -- 7 nos
                          Capsicum [small size]   -- 1
                          Spring onion                 - - a small bundle
                          Cinnomon stick             -- 1 inch
                          Cloves                           -- 2
                           Bay leaf                         -- 1         
                          Garam masala powder  -- 3/4 tsp
                          Chilly powder                  -- 1 1/2 tsp
                          Corriander powder         -- 3/4 tsp
                          Ginger garlic paste           -- 2 tsp
                           Lemon                              -- 1/2
                           Ghee                              -- 1 tsp
                           Oil                                -- as needed
                           Salt                                  -- as needed
                           Corriander leaves            -- to garnish
                 Soak the basmathi rice for half an hour.
                 Wash n finely chopped all the vegetables  above.
                 Place the kadai,heat the ghee.
                 Add the cinnomon,cloves n bay leaf,splutter it.
                 Then add the chopped onion and salt,saute it till brown.
                  Add tomato,saute well till it bcoms mashy.
                 Then add all the vegtables one by one and saute well.
                  Add the oil as per ur need for vegtables.
                  After that,add the garam masala,chilly n corriander powders.
                 Saute well for a min,add the ginger garlic paste.
                 Then add the rice n mix well,add the water n coconut milk.
                 Close the kadai with a lid.Often mix it softly with a laddle.
                 Allow it to cook well,it takes only 5 to 10 min..
                 After the rice cooked,put ur flame in sim and mix the briyani with a laddle.
                 In sim mode allow the briyani for 5 to 10 min.then squeeze the lemon.
                 Mix well,the rice should n't b over cooked n sticky.
                 Garnish with corriander leaves and ghee fried cashews.

         I use soya chunks its purely optional.
         Don't allow the rice to over cooked.