Spinach Rice (Palak Rice) with Carrot Raita

Spinach Rice(Palak Rice)

Ingredients
Basmati Rice  - 2 Cup
Spinach   - 2 Cup
Onion   - 1 Large
Green Chilli  - 2
Ginger Garlic paste – 1 Tbls
Cinnamon – 1 large
Cloves – 4 to 6
Bay leaves – 1 or 2
Cardamon  - 3
Coriander leaves
Salt
Water

Preparation

• Cook rice and keep it aside (I usually add a little bit of salt while cooking).
• Blanch the spinach in boiling water for 10 - 12 minutes.
• Grind the spinach into a smooth paste.
• Heat oil in a pan. Add Cinnamon, Cloves, Cardamom and Bay leaves and saute it.
• Add onion into it and saute well . Add the remaing salt into it.
• Add ginger garlic paste and saute well till the onion became translucent.
• Then add the spinach paste and saute well.
• Once it became thick and dry, add the cooked rice into it and mix well.
• Add Coriander leaves for garnishing.

Carrot Raita

Ingredients
Carrot  - 1 cup(Grated)
Green chilli  - 3 (Chopped)
Yogurt     - 1 1/2 Cup
Salt
Curry leaves

Preparation

• Take Carrot,Green chilli and Salt in bowl.Mix it well
• Then add Yogurt and curry leaves and mix again.
• Serve it with Spinach rice, Pulao, Ghee rice or Biriyani.

Sending this recipe post to

Gimme GREEN! hosted by Rosh of Chef Al dente

Healthy Morsels hosted by Umm Mymoonah of Taste Of Pear City

I'm The Star hosted by Rasi of Vegetarian Food & Me

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds

Vegan Diet hosted by Sravani of Srav's Culinary Concepts

Lets cook Green hosted by Radhika Tickling Palates

Cheers !!!

Minu

Chettinad Chicken

Ingredients
Chicken – 1 Kg
Onion  - 1 Large(Finely chopped)
Tomato  -2 Chopped
Ginger  - Tsp(Crushed)
Garlic   -1 Tsp(Crushed)
Red chilli powder – 1 Tsp
Turmeric powder – 1/2 Tsp
Chicken masala 1 Tsp
Lemon juice  - 1 Tsp
Mustard seeds
Curry leaves
Water
Oil

Ingredients for grinding

Cinnamon stick – 1
Cloves  -4
Cardamon  - 3
Cumin seeds   - 1 1/2 Tsp
Fenel seeds  - 1/2 Tsp
Coriander seeds  - 2 Tsp
Dry red chilli  -5
Peppercorn  -1 Tsp
Curry leaves
Coconut - 1/2  to 3/4 Cup
Water

Preparation

• Heat a kadai and add cinamon, cloves, cardamon,Peppercorn,coriander seeds,cumin seeds,fenel seeds ,red chili and curry leaves. Roast it well on a low flame.
• Then add coconut and sauté well until it looks dry.
• Once it done allowed it to cool .
• After that grind it using a little water(1/2 cup is enough).
• Heat oil in a pan and add onion and add salt to it. Saute until it translucent.
• Then add garlic and ginger and saute for few minutes.
• Then add chili powder,turmeric powder,chicken masala,curryleaves and cook for a minute.
• Add the sliced tomatoes and saute well until the oil separated.
• Add the chicken and mix well and cook for 5 min.
• Then add lemon juice and mix well.
• Add water according to the gravy you want  and cook for 25 min.
• Once it done heat oil in pan and add mustard seeds and allow it splutter.
• Add it into the chicken.
• Serve it hot with rice, chapathi, appam

Cheers !!!
Minu

How to prepare Badusha | Diwali Special Badusha

How to prepare Badusha | Diwali Special Badusha

Badusha | Diwali Special Badusha

Ingredients

• All-purpose flour - 2 cup
• Baking powder – ¼ Teaspoon
• Butter (Melted) – ½ Cup
• Yogurt - 5 Tablespoon
• Salt a pinch
• Sugar - 1 Cup
• Water – ½ Cup
• Cardamom powder – 3 Pinches
• Saffron as required
• Lemon juice – ½ Teaspoon
• Oil as required

Preparation

• Add all purpose flour and baking soda into a bowl.
• Add butter and yogurt into it and mix well to form a soft dough.
• Keep it aside for 20 min.
• After that  make small balls using this dough.
• Then start shaping this ball for badusha by just flatten between you palms and  make a depression on the middle or make decorative end.
• Deep fry them in a very low flame.
• Meanwhile add sugar and water in a pan and make  syrup of one string consistency. Add cardamom powder into the syrup.
• Add the badusha into the sugar syrup and let it stay for 2 or 3 min.
• Transfer it into a tray and garnish with Saffron or nuts.

NB: You can add lemon juice to prevent crystallization of the sugar syrup.
        You can store it in an air tight container.  This will stay fresh for  5 to 6 days .

[Recipe courtesy : Pazham Pappadam Payasam ]
[Recipe design courtesy :Rak's Kitchen]

Sending this recipe post to
SPOTLIGHT:COLORFUL HOLI hosted by Chandrani of Cuisine Delights

“Color N Sweet- HOLI FEST” "hosted by Preeti Garg of Preeti's Kitchen Life

Holi Hai hosted by Surabhi Nayak of  My Cook Book

I'm The Star hosted by Rasi of Vegeterian Food & Me

Cakes, Cookies and Desserts hosted by Anjali of Spice n Sugar Tales

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds

Cheers !!!
Minu

Chana Curry (Chickpeas Curry)

Ingredients
Cooked chana – 1 1/2 cup(Add salt while cooking)
Onion   - 1(Chopped)
Green chillies –2(Nicely chopped)
Garlic – 1 Tsp(Chopped)
Ginger –1 Tsp(Chopped)
Tomato –  2 (Finely chopped)
Cumin seeds  - 1 Tsp
Chilli powder  - 2 Tsp
Turmeric powder 1/2 Tsp
Coriander powder  - 2 Tsp
Garam masala  - 1 Tsp
Curry leaves/ Coriander leaves
water
Salt
Oil

Preparation

• Heat oil in a kadai and add cumin seeds . Once it splutter add onion,green chilies and salt. Saute it well until onion turns light brown.
• Then add chopped garlic and ginger. Saute it for some time.
• After that add chilly powder,turmeric powder and coriander powder fry until the raw smell goes.
• Then add the tomato and stir well until the oil comes out.
• Add 1 cup cooked chana and mix well.
• Add some water and cover it.Let it simmer for 10- 15 min.
• Grind 1/2 cup cooked chana into a smooth paste.
• Add the paste into the curry for getting thick gravy.
• Cook for another 2-3 min.
• Garnish with Curry leaves or coriander leaves.

NB :- You can use 1 tomato and 1/2 Tsp amchur powder(dry mango powder) instead of 2 tomato.

[Recipe courtesy : Lakshmi Nair’s Magic oven ]
Cheers !!!
Minu

Lemon rice

Ingredients
Cooked Rice – 3 cups (Cook it with salt)
Raw Peanuts – 1/2 cup
Cashew nuts  – 1/2 cup
Raisins        - 1/2 cup
Turmeric Powder - 1/4  to 1/2 Tsp
Red Chilly – 1
Green Chilly – 1 finely chopped
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Lime Juice – 2 Tbsp or to taste
Salt
Cilantro

Preparation

• Add the lemon juice to the rice and mix well.
• Heat oil in pan add mustard seeds and red chilly.
• Then add Peanut and cook for 30 seconds.
• Then add cashews. Once it becomes light brown add raisins.
• After that add green chilly and turmeric powder and mix well.
• Add the rice into it and mix it gently.
• Garnish with cilantro

Cheers !!!
Minu

Mackerel curry (Ayala curry)

Ingredients
Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Tomato-1
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil
Salt

Preparation

• Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
• Add some salt into it and saute well.
• Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
• Then add tomato and saute well.
• After that add the fish pieces and mix well to coat the masala all over.
• Add the Tamarind water (you can add more water according to the gravy ).
• Close the lid and simmer for 10 to 15 min.
• Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
• Enjoy the fish curry with hot rice

Cheers !!!
Minu

Uzhunnu vada and Coconut chutney (Medu vada)

Uzhunnu vada (Medu vada)
Ingredients
Urad dal    -1 Cup
Rice flour/ urad dal powder   - 1 Tbsp
Shallot    - 4(Finely chopped)
Green chilli  -2(finely chopped)
Ginger  -  1/2 Tsp
Pepper  -1 Tsp(Crushed)
Curry leaves  - Chopped
Baking soda  - 1 Pinch(Optional)
Salt
Oil

Preparation

• Soak urad dal for 3  hours.
• Grind the urad dal and salt without adding water. If unable to grind add a very little water. If it looks like a bit loose then add some urad dal powder or rice flour.
• To this batter add chopped shallot,green chilli,ginger,crushed pepper,curry leaves and baking soda(if using).
• Mix it well and keep it for 15 min.
• Make a ball with the batter. Flatten it and make a hole in the center.
• Heat oil in pan. Keep it in a medium flame. Fry the vadas till it becomes golden brown.Drain on paper towel.
• Vada is ready. Serve hot with Chutney.

Coconut green chili chutney
Ingredients
Coconut   - 1 cup grated
Green chili -2
Shallot   -1
Mustard seeds
Red chili  -1
Urad dal   -1 Tsp
Curry leaves
Salt
Coconut oil

Preparation

• Grind  together coconut,Shallot green chilli,salt with  water according to the desired consistency.
• Heat oil in a pan .Add mustard seeds and let it pop.Add Red chilli and curry leaves.
• Pour the seasoning into the chutney.
• Serve it with Dosa, Idly, Vada.

Fish fry

Ingredients
Fish      -1/2 kg
Chilly powder - 1 Tsp
Turmeric powder    - 1/4 Tsp
Pepper powder        - 1/2 Tsp
Ginger garlic paste(add some curry leaves while grinding)  1/2 Tbls
Vinegar or lime juice  - 1/4 Tsp
Curry leaves
Salt
Oil

Preparation

• Cut and clean the fish.
• Mix all the above ingredients and make a thick paste.
• Make gashes in the fish pieces and marinate the fish with the masala paste and keep it aside for half an hour.
• Heat oil in a pan. Add some curry leaves. Fry the fish pieces on both sides using medium flame.

Cheers
Minu

Sponge Appam

Ingredients
Rice    -2 cup
Rice flakes/Aval/Poha  -1 cup
Coconut    -1/2cup
Urud dal   - 1 Tsp
Yeast        - 1/4 Tbsp
Milk   -1 cup
Sugar as needed
Salt
Water
oil

Preparation

• Soak the rice,urad dal and riceflakes together in water 4 to 5 hrs.
• Grind  these with coconut  and milk to a smooth batter.
• Add salt and yeast into it. keep it overnight.
• Before using the batter add sugar and keep it for another 1/2 an hour.
• Heat the thava and drizzle a little oil.
• Pour a ladle full of batter. Don't spread the batter.Covered and cook well. Don't turn the appam to cook the other side.

Bread Pakkora

Ingredient

Bread     - 6 slices cut into 2 triangle pieces
Gram flour (besan)  -1 cup
Rice flour  -1 tbsp
Cumin seeds  -1 tsp
Baking powder  - 1 pinch
Asafoetida    - 1 pinch
Green chilli  -  2 finely chopped
Coriander leaves
Salt
Water
Oil

Preparation:

• Mix Gram flour, Rice flour, Baking powder, asafoetida and salt.
• Add water slowly into it and make smooth batter.
• Then add cumin seeds, green chilli and coriander leaves and mix well.
• Heat oil in a frying pan with medium flame.
• Dip both sides of bread into the batter one at a time and put into the frying pan. 
• Turn it occasionally and fry them until both sides become golden brown.