October 26, 2018

Peanut Rice

     Whenever i check for variety rice section in my co-bloggers page, this will always catch my eyes. So, decided to do this today for our Sunday's variety rice lunch.


ALL YOU NEED:
Roasted Peanut 1/2 cup
Grated Coconut 3 tbsp
Gingelly oil 4 spoons
Cooked Rice 1 cup
Pepper Corns 1/2 spoon
Curry leaf 1 twig
Red Chilly 3 Nos.
Urad dhall 1 spoon
Mustard 1/2 spoon

METHOD:
     Heat 2 spoons of gingelly oil, add urad dhall, pepper corns, grated coconut and red chilly until turns brown. Let it cool. Now take a blender, add the sauted mixture, roasted peanuts. Coarse it gently. DONT blend it for long time which will become like a paste. So whip it for twice. Once done, in the same pan, add another spoon of gingelly oil, add musatrd, curry leaf, add the powdered mixture, give a quick saute. Let it cool. Now add the cooked rice, mix gently without breaking the rice and add required salt.

- Sangeetha Nambi

October 10, 2018

Green Chicken

     This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of my regular chicken gravy, this will be there in my menu. This can be prepared either as gravy or semi-gravy dish. Here am going to describe the semi gravy form. Hope you all enjoy it.


ALL YOU NEED:
Chicken Pieces 1/2 kg
Turmeric Powder Pinch
Coriander leaf 1/2 bunch
Fennel Seeds 1 spoon
Green Chilly 4 Nos.
Cumin Seed 1/2 spoon
All Spices Few
Mint leaf 1/2 bunch
Mustard 1/2 spoon
Almond 2 Nos.
Ginger 1 inch
Garlic 5 cloves
Curd 2 spoons
Salt To taste
Oil 2 spoons

METHOD:
     Grind coriander leaf, mint leaf, green chillies, ginger, almonds, garlic and cardomon to a fine paste. Marinate chicken with the grinded items with turmeric powder, required salt and 2 spoons of curd. Let it sit for atleast 2 hours. After 2 hours, pressure cook the marinated chicken with a cup of water for a whistle. Once the pressure gets released, heat 2 spoons of oil in the pan, add mustard, cumin seeds, all spices, fennel seeds and pour the pressure cooked items. Let it boil until it reaches semi gravy consistency.

     If you need it as gravy, in the pan, add a chopped onion, tomato, saute it with coriander powder and garam masala powder. Then pour the pressure cooked items and let it boil until oil seperates.

- Sangeetha Nambi

October 26, 2018

Peanut Rice

     Whenever i check for variety rice section in my co-bloggers page, this will always catch my eyes. So, decided to do this today for our Sunday's variety rice lunch.


ALL YOU NEED:
Roasted Peanut 1/2 cup
Grated Coconut 3 tbsp
Gingelly oil 4 spoons
Cooked Rice 1 cup
Pepper Corns 1/2 spoon
Curry leaf 1 twig
Red Chilly 3 Nos.
Urad dhall 1 spoon
Mustard 1/2 spoon

METHOD:
     Heat 2 spoons of gingelly oil, add urad dhall, pepper corns, grated coconut and red chilly until turns brown. Let it cool. Now take a blender, add the sauted mixture, roasted peanuts. Coarse it gently. DONT blend it for long time which will become like a paste. So whip it for twice. Once done, in the same pan, add another spoon of gingelly oil, add musatrd, curry leaf, add the powdered mixture, give a quick saute. Let it cool. Now add the cooked rice, mix gently without breaking the rice and add required salt.

- Sangeetha Nambi

October 10, 2018

Green Chicken

     This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of my regular chicken gravy, this will be there in my menu. This can be prepared either as gravy or semi-gravy dish. Here am going to describe the semi gravy form. Hope you all enjoy it.


ALL YOU NEED:
Chicken Pieces 1/2 kg
Turmeric Powder Pinch
Coriander leaf 1/2 bunch
Fennel Seeds 1 spoon
Green Chilly 4 Nos.
Cumin Seed 1/2 spoon
All Spices Few
Mint leaf 1/2 bunch
Mustard 1/2 spoon
Almond 2 Nos.
Ginger 1 inch
Garlic 5 cloves
Curd 2 spoons
Salt To taste
Oil 2 spoons

METHOD:
     Grind coriander leaf, mint leaf, green chillies, ginger, almonds, garlic and cardomon to a fine paste. Marinate chicken with the grinded items with turmeric powder, required salt and 2 spoons of curd. Let it sit for atleast 2 hours. After 2 hours, pressure cook the marinated chicken with a cup of water for a whistle. Once the pressure gets released, heat 2 spoons of oil in the pan, add mustard, cumin seeds, all spices, fennel seeds and pour the pressure cooked items. Let it boil until it reaches semi gravy consistency.

     If you need it as gravy, in the pan, add a chopped onion, tomato, saute it with coriander powder and garam masala powder. Then pour the pressure cooked items and let it boil until oil seperates.

- Sangeetha Nambi