Vegetable Pulao

Method:

 Saute onion in 2 tbsp of oil.

Add tomato, ginger garlic and fry for few minutes.

 

Add the green chilly paste and fry for few minutes  (for this paste u need to warm green chilly , ginger and garlic for few minutes and grind with little tamarind water. I usually store this paste for a month or more. My mom' recipe).
Add the vegetables and fry for minute.

Add 4 glass of water for 2 cups of rice .
Let the water boil .
Add the rice, coriander leaves and salt.
Allow it cook until all the water is absorbed.

U can serve it with curd.

 

Our sweet after lunch was this .... one...!!!

Prawns Kaka Roti

I am posting this for an event a blogger Magpiesrecipes is hosting. so here this goes to Kerala kitchen. Thanx for hosting such a event. I may be a bit late to post... n this is due to todays's match...!!!

As for the dish... its something we enjoy... the coconut gravy with the pindi( We call it pindi no idea what others call...). 

(Steamed rice dumplings in prawn gravy)

For the rice pindi

2 cups parboiled ponni rice

1 cup of ammis rice powder

3/4  onion

1 tsp fennel seeds

4 tbsp coconut

For the gravy

1/2 kg prawns

3/4 cup coconut

1/4 tsp small jeera

1 onion

1/2 tomato

4 green chilles

1 tsp corinader powder

1 tsp turmeric powder

3 tbsp coriander leaves

2 tbsp oil

To make the pindi:

Soak the rice in hot water for 30 minutes.

Grind it to a coarse paste.

Add the fennel seed,, coconut and onion and just grind it until all is mixed.

But Not a fine smooth paste.

In a large bowl add the rice powder and rice paste.

Knead it .

The rice dough should not be too sticky.

Keep aside for 20 minutes.

Make small balls and steam it in a steamer.

To make the gravy:

Roast the coconut with salt, small jeera, 1/2 onion,  1tsp coriander powder and few curry leaves until light brown.

Once cooled , grind the coconut mix with 1/2 cup water to a fine paste.

Keep it aside.

Heat oil in a deep big pan.

Add onion and tomato  and saute until soft.

Then add green chillies, tumeric, red chillie powder and coriander leaves

Add prawns, 1/4 cup water and cover the lid  cook until prawns are cooked.

Then add coconut paste and boil just once.

Once the pindi is cooled , add them to the gravy.

Warm it until all is mixed.

Veg n Egg Fried Rice

When you look out for fried rice ... you end up getting confused to which one do you choose. I have my way which is quick n easy. This recipe is quite easy n don't follow the actual fried rice recipe. I used mixed frozen vegetables since I needed to make in 15 minutes.

• 1 cup basamti rice or leaf over ghee rice 
• 1/4 cup mixed vegetables
• 1 tbsp ginger chopped
• 1 tbsp garlic chopped
• 1 egg
• 1 tbsp green chillies chopped
• 2 tbsp soy sauce
• 1 tbsp  vinegar
• 1 tsp each pepper n salt

1. Heat oil in a wok and add ginger, garlic n chillies chopped. 
2. Toss and fry for 2-3 minutes.
3. Then add the boiled and drained vegetables.
4. Saute it for few minutes.
5. Add egg, salt and pepper and stir in continually to scramble it till it is cooked and dry.
6. Add soya sauce and rice . Add vinegar.
7. Mix it well, if needed add salt n pepper. 
8. Combine all well.

Enjoy Cooking 

S

Prawn Biryani

There are many ways of preparing prawn biriyani. My version is a mix from mangalore and malabar biriyani


500 grams shelled prawns
500 grams basmathi  rice
150 ml ghee (I use 2 tbsp of ghee)
250 grams onion
50 grams green chillies
30 grams garlic
30 grams ginger
1 tomato
1 tsp chili powder
 1/2 tsp turmeric powder
1 tsp gram masala
1 bunch coriander leaves
200 mil oil
1 juice of lime
salt to taste

Method:

Clean and wash the prawns.
Smear on mixture of chili powder, turmeric powder and salt.
Grind the green chillies, ginger and garlic.
Slice the onions.

Heat the oil and fry the prawns  to a light brown colour and remove.
Fry the onion in the same oil till light brown.
Add the ginger, garlic and green chili paste and fry for a few seconds.
Add the tomato, stir well and add 1/2 cup water and salt to taste.
When the gravy is thick, add the fried prawns, lime juice, chopped coriander leaves and garam masala powder.
Stir well, remove from the fire and keep aside.

Pick, wash and drain the rice.
Heat the ghee and saute the 1/2 onion if you need( I don't but my mom does).
Add double the quantity of water and let it boil.
Add rice and salt.
Cook till the rice is done and the water is absorbed.

On top of the masala , I spread the rice since my daughter does not like to have to spicy. In this way you can serve the rice and masala separately.
(My mom n grandma n my aunt's way :Remove half the rice to a pan and spread prawn masala over the rice in the vessel. Spread the rest of the rice over the masala.)

Sprinkle 2 tbsp of rose water mixed in 1 tbsp of lime juice and little gram masala on top of the rice.

Cover with a lid and keep on a slow flame for a few minutes. (Here I also cover with a foil before covering with the lid this really helps for the dum )
Serve hot with coconut chutney and pappad.

Turmeric Rice

(Birinji)

• Boiled rice 400 grams
• onion (large) 1
• coriander seeds 2 tsp
• aniseed 2 tsp
• ghee or oil 2 tbsp
• turmeric powder 1 tsp
• salt to taste

Grind the coriander seeds, aniseed and turmeric powder to a smooth paste.

Slice the onion. 

Heat the ghee and fry the onion till lightly browned.

Add sufficient water to cook the rice.

Add the ground masala mixed with a little water and stir.

Add salt and let the water boil.

Clean and wash the rice, and add it to the water when it boils.

Cover and cook the rice till it is done and the water is absorbed .

Serve hot with mutton or fish curry.

Ghee Rice

(Neichoru)

Ghee rice is something I end up doing quite often when my daughter was small. Its quite easy and kids love to eat.  I also use oil instead of ghee for us.

• Pulao rice 500 grams
• Onions 1
• cloves 2
• cinnamon 4 cm piece
• cardamom 2 pods
• ghee 4 tbsp
• salt to taste

Clean, wash and drain the rice.

Slice the onion.

Heat the ghee.

Add the onion, cinnamon and cardamom.

Add the rice and fry for 3-4 minutes.

Add boiling water (double the quantity of rice) and salt. 

Cook till the rice is soft and the water is absorbed .

Serve hot with mutton or chicken curry.