Wednesday, 26 November 2014

Carrot beans poriyal / Carrot beans thuvaran / Carrot beans stir fry

Carrot & beans - 1/4 kg
onion -1
oil - 1 tbsp
mustard & urad dal - 1 tsp
curry leaves - few
salt - to taste.

to coarsely grind :
green chilli - 2
jeera powder - 1/2  tsp
turmeric powder - 1/4 tsp
grated coconut - 3 tbsp.

Steps to follow:
Wash, remove skin and cut the carrot and beans into small size and keep aside.
 Coarsely grind the above mentioned ingredients
 and keep aside.

 Heat oil in a vessel add mustard & urad dal,  when mustard cracks add curry leaves and chopped onion, stir well.
 Add carrot and beams and again stir well and add salt to taste, Sprinkle little water and cook in low flame till soft. Close with lid.

 Low  the flame for one  to two minutes.
Close and cook till the raw smell goes.

Delicious carrot beans poriyal/ thuvaran  is ready to serve.Serve with plain rice,  sambar or any kuzhambu  variety and pappad.

Saturday, 22 November 2014

Crispy Chicken Drumstick / கிரிஸ்பி சிக்கன் ட்ரம்ஸ்டிக்

To marinate:
chicken leg pieces - 1 kg
chilli powder - 1-2 tsp
ginger garlic paste - 2tsp
garam masala - 1/2 tsp
thick yogurt - 2 tsp
lime juice - 1 tbsp
egg - 1
salt - to taste.
oil - to fry.

for coating mix:
plain flour - 4 tbsp
cornflour - 2 tbsp
ready made hot & spicy bread crumbs -2 tbsp
(if not available, to make this 2 tbsp bread crumbs + 1/2 tsp chilli flakes)

Steps to follow:
Remove the skin, slit, wash  thoroughly and drain the chicken leg pieces.
Marinate with above ingredients mentioned except oil.
Dip the marinated chicken pieces in the coating mix and keep aside.
 Refrigerate for an hour.

 Heat enough oil in a kadai,  fry till crisp and golden brown.
Drain and serve immediately with tomato sauce or garlic sauce.
Yummy crispy chicken drumstick is ready to serve.Enjoy!

Sunday, 16 November 2014

Easy Veg Briyani (Pressure cooker method)

basumati rice or jeeraga samba rice - 250 gm
vegetables - 2oo gm (carrot,beand, potato,peas)
any branded briyani masala - 2 tsp
big onion sliced - 1
green chilli - 2
ginger garlic crushed - 2 tsp
briyani masala - 2tsp
curd - 2 tbsp
ghee - 1 tbsp
oil - 2 tbsp
salt - to taste.

Steps to follow:

 Peel the skin of veggies, wash and cut uniformly and keep aside. Soak rice and left it for at least 15 minutes.
 Chop coriander and mint leaves, slit green chilli and slice the onion and keep aside.
Heat oil and melt ghee in a pressure cooker.
 Then saute the onion slices.
 Add crushed ginger garlic and again saute it.

 Add all the veggies.
 Saute well.
 Add chopped mint , coriander leaves and green chillies.
 Add briyani masala and curd.

 Mix well.
 Add  2 cup water and brings to boil.

 Then add soaked rice and salt to taste.
 Pressure cook for 2 whistles in a medium flame.
 When pressure released mix and leave closed for few minutes.

Enjoy the delicious veg briyani with cool cool raitha !