പേജുകള്‍‌

Friday, January 28, 2011

PAKKAVADA

Ingredients
PAKKAVADA

Besan Flour - 250 gm

Rice Flour - 250 gm

Red chilly powder - 1 tsp

Asafoetida(Kayam) powder - 1/2 tsp

Pepper Powder - 1/4 tsp 

Salt - As reqd

Oil - for frying


Preparation

Mix both the flour with chilly powder, asafoetida powder ,pepper powder and salt.

Knead the above to a smooth dough using water.

Press it through the ribbon mould of a seva press into hot oil and fry it till golden brown.

Drain off the excess oil on a kitchen towel.
PAKKAVADA

Monday, January 17, 2011

PAKISTANI EGG BIRIYANI

Ingredients

EGG BIRIYANI


Basmati Rice (pre-soaked for at least ½ hour) -2 1/2 glass

Eggs (hard-boiled) - 4

Large Onions (finely chopped) - 3

Medium Onion (chopped) - 1

Ginger (peeled and chopped) - 1( 2 inch piece)

Garlic (chopped) - 1 clove

Green Chillies  - 3 (If you want more spicy add more green chilly)

Red Chilly Powder - 1tsp

Garam Masala Powder - 1tsp

Fresh Coriander (chopped) - 2 tsp

Bay Leaves - 2

Cardamom Pods - 8

Plain Yogurt  -2 tsp

Coconut  (grated) - 1/2 cup

Salt  - to taste

Ghee or Cooking Oil - 6 tsp

Water - 5 glass

 Preparation
 

Wash and soak rice for at least ½ hour and drain it for 10 min

Blend the following ingredients in a blender into a smooth paste,garlic, ginger, green chillies, onions(4) and coriander/cilantro leaves.(Add a bit of water if necessary.)

Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.

In a kadai or pot, heat the clarified butter or oil. And fry the onions(1) until they become golden brown and set aside.

In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilly powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.

To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color.

Add sufficient water (5 Glass) and bring to a boil.

When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.

Cut the eggs into halves and garnish with the fried onions. Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes. (or Bake it for 20 min )
 
EGG BIRIYANI


Saturday, January 15, 2011

EASY POTATO CURRY FOR CHAPATHY

POTATO CURRY
Ingredients
Potato -1
Onion - 1
Tomato -1
Green Chilly -2
Curry Leaves - 1 strand
Coconut - 1/2 cup
Ginger - 1/2 inch piece
Salt - to taste
Preparation
Cut potato, onion  & tomato in to medium size pieces
Chop green chilly
Keep potato ,onion, tomato and green chilly in a pressure cooker with salt and cook till get 3 visil
Grind coconut and ginger to a fine paste
Once potato cooked well add the grounded paste with curry leaves
Make it boil for 3 min
Potato curry is ready 
Related Posts Plugin for WordPress, Blogger...

Search