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

Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.

ALL YOU NEED:

Chicken	1/2 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Non veg powder*	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1 cup
Chilly Powder	2 spoon
Green Chilly	2 Nos.
Cumin Seeds	1/4 spoon
Fennel Seeds	1 spoon
Curry Leaf	5 Nos.
All spices*	Few
Mustard	1 spoon
Garlic	5 Nos.
Ginger	2 inches
Oil	2 spoons
Salt	To Taste

METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.

Andhra Style Tomato Pappu

     Its been my looooonnnngggg time plan to try Andhra style “Tomato Pappu” but somehow i was keep on postponing. After so many postponing attempt, it was "The Day" to try this lipsmacking tomato pappu. It was a big hit with my family members including the little one. With this note, happily sharing my most favorite simple and delicious “Tomato Pappu”.

ALL YOU NEED:

Toor Dhall	3/4 cup
Chopped Onion	1 No.
Chopped Tomato	2 Nos.
Coriander Leaf	To Garnish
Green Chilly	5 Nos.
Cumin Seeds	1/4 spoon
Curry Leaf	5 Nos.
Mustard	1 spoon
Garlic	3 Nos.
Ghee	5 spoons
Oil	2 spoons
Salt	To Taste

METHOD:
     Pressure cook toor dhall and let it sit for a while. Heat some ghee generously and oil in a pan. Add mustard, cumin seeds, hing, and crushed garlic, give a stir. Now add chopped green chilies. Saute it for a min. Add chopped onion, do sauteing for 2 mins. Now add medium sized well ripe chopped tomato. Saute it until it becomes mushy. Now pour cooked toor dhall, mix well until it coats well with tomato mixture. Add some water and salt. Let it cook for sometime. Once the raw smell goes off, add fresh curry leaf and coriander leaf and give a quick stir and put off the flame by adding a dollop of ghee. Serve hot with steamed rice and Potato fry.

-Sangeetha Nambi

Egg Bhurji

     I love Egg in whatever form it is, except the Boiled One. When my kid is not at home, i dont feel like cooking. So, just thought of trying different recipe for our lunch break with the 4 eggs i had in my fridge. While preparing, i was bit scared whether the eggs will end up in a disaster when the preparation method goes wrong. Just for a safer side, prepared the Poriyal using only 2 eggs and added remaining 2 eggs as boiled. Wow ! it tastes and smells so good. As it is a dry recipe, i prefer to take this with Roti and Chapathi, instead of having with steamed rice.



INGREDIENTS
Egg - 2 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 1 No.
Finely Chopped Ginger - 1/2 Inch
Finely Chopped Garlic - 3 or 4 Nos.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Chilly Powder - 3/4 spoon
Turmeric Powder - Pinch
Pepper Powder - 1/2 spoon
Salt - To taste
Oil - To temper

METHOD:
    Break the eggs in a bowl, stir it finely and keep aside. Keep a non-stick pan, heat 2 spoons of oil. Once heated, add chopped Onion and tomato. Saute it for 5 mins. Then add Turmeric Powder, chilly Powder and Salt, fry it till the oil oozes out. Pour the egg content. Leave it for 2 seconds without disturbing. Then stir finely with the onion+tomato mixture. Allow it to mix completely. It will take 5 to 6 mins. Couple of minute before you put off the flame, add Curry and Coriander leaf and fry it well.
    I dont prefer adding any instant powders like Garam, Cumin and Fennel Powders as it will spoil the Chopped ginger garlic flavor.

Note:Instead of adding chilly powder, can also add chopped green chillies

♥ Sangeetha♡Nambi ♥