Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.

ALL YOU NEED:

Basmathi Rice	1 cup
Mixed veggies	1 cup
Chopped Onion	1 1/2 Nos.
Coconut Milk	1 1/2 cup
Green Chilly	2 Nos.
Cinnamon	Pinch
Elachi	1 No.
Cloves	5 Nos.
Mustard	1/2 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

Vaangibath

    When i first heard this name, thought its a very complicated, technical recipe. In curiosity, thought to surf about its preparation method. Once done, finally concluded, in a simple term it can also be called as "Brinjal Rice". Even-though its simple, still i had a fear to try it b'cos the horoscope between Me and Brinjal was very bad most of the time. Somewhat i'll get that raw brinjal smell here and there. But still being a food blogger, i got some guts and tried the rice. To my surprise, horoscope ends up with positive note. Yes, dish was totally yummy !

ALL YOU NEED:

Cooked Rice	2 cups
Diced Brinjal	2 Nos.
Chopped Onion	1 No.
Sambar Powder	1/2 spoon
Curry Leaf	1 Twig
Coriander Leaf	2 Twigs
Cumin Seeds	Pinch
Peanut	6 Nos.
Cashews	5 Nos.
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

VAANGIBATH POWDER

Coriander Seeds	3 spoons
Bengal Gram	2 spoons
Grated Coconut	2 spoons
Sesame Seeds	1/4 spoon
Urad Dhall	2 spoons
Red chilly	2 Nos.
Hing	1/4 spoon

METHOD:
     First to prepare vaangibath powder, heat a pan, dry roast all ingredients under "Vaangibath Powder" (except hing, if you r using powdered one) for 5 to 6 mins. Let it cool down and powder it coarsely y adding hing. Keep aside. Now in the same pan, heat a spoon of oil. Add mustard, once splutters, add cumin seeds, peanut, cashews, curry leaf, coriander leaf and chopped onion. Saute it well. Once done, add diced brinjal, turmeric powder and samar powder. Allow it boil by closing the pan with lid. DONOT add water. Keep tossing inbetween and adjust the salt as well. Once its cooked. Put off the flame.
    Take a wide bowl, add cooked rice, brinjal mixture and pinch of salt. Mix well until the brinjal coats the rice. Make sure while mixing you should not break the rice shape. Now add 2 spoons of vaangibath powder. Keep mixing and add salt if required. All done now, serve with some pappad.

♬ Sangeetha♡Nambi ♬

Mushroom Briyani

    Am a big huge lover of mushroom. Even though i know very limited recipes using mushroom, it will be there in my kitchen atleast once in a week nowadays. Mostly i use to prepare mushroom either as briyani or as gravy/Masala. So, today i like to showcase my version of mushroom briyani. Do check out and let me know your comments as well !

ALL YOU NEED:

Diced Mushroom	8 Nos.
Sliced Onion	2 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Basmathi Rice	1 1/2 cup
Bay Leaf	2 Nos.
Mustard	1 spoon
Fennel	1/2 spoon
Curd	1 spoon
Ghee	2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Green Chilly	1 No.
Coriander Leaf	4 Twigs
Mint Leaf	Handful
Cardamom	1 No.
Cinnamon	1/2 inch
Garlic	7 Nos.
Ginger	1 1/2 inch
Fennel	1/2 spoon
Cloves	5 Nos.

METHOD:
     Grind all the ingredients under "To Grind" and keep it aside. Heat 2 spoons of ghee and 1 spoon of oil in a cooker, add mustard, once it splutters, add bay leaf, fennel seeds and sliced onion, saute all by adding pinch of salt. Once done, add grounded items, saute well by adding pinch of turmeric powder. Once its half cooked, add chopped tomato, saute well until oil oozes out. Now add diced mushroom and a spoon of curd. Give hard stir until mushroom gets mixed up with masala. Now add 1 1/2 cup of basmathi rice (i just gave a quick wash not soaked in water), saute for 2 mins. Now add required amount of water. I have added 2 3/4 cup of water and adjust with salt. Cover the cooker with lid partially. Once its 1/4 th cooked, cover the cooker completely and put the weight. Once you get a whistle, place it in simmer for 7 mins and switch off the flame. Once pressure gets released serve hot with raitha.

♬ Sangeetha♡Nambi ♬

Kovil Puliyotharai

    I am a huge fan of all tangy dishes. At the same time, i don't like simple tamarind rice eventhough its tangy. But when its come to kovil puliyodharai or puliyogare, am again a huge fan for its aroma not for its tangy nature. In my current location, i couldn't find temple who offers puliyogare so was badly missing that for past 8 months. Being a food blogger do you think i can survive by missing it ??!! Noway ! Searched it in google and Prepared finally. Now its for your views.

PULIKACHAL:

Tamarind Syrup	2 cups
Bengal Gram	1 spoon
Urad Dhall	1 1/2 spoon
Turmeric	1/4 spoon
Gingelly Oil	3 spoons
Red Chilly	2 Nos.
Curry Leaf	1 Twigs
Peanuts	5 to 6 Nos.
Cashew	5 to 6 Nos.
Gingelly Oil	3 spoons
Jaggery	1 spoon
Mustard	1/2 spoon
Salt	To Taste

PULIYOTHARAI POWDER:

Channa Dhall	1 tblsp
Sessame Seeds	1 spoon
Urad Dhall	1 tblsp
Dhaniya	1 1/2 tblsp
Red chilly	6 Nos.
Pepper	1 spoon

Cooked Rice

1 1/2 cup

METHOD:
    Take heavy bottomed pan, heat 3 spoons of gingelly oil. Add mustard, once splutters, add curry leaf and red chilly, do a saute, then add channa dhall, urad dhall, Peanut and cashew, when all turns to golden brown color, now pour in 2 cups of tamarind syrup by adding turmeric powder, jaggery and half of the salt as per your taste. Mix well. Simmer it until it comes to thick paste consistency. Now "Pulikachal" is ready !

    Now take another pan. Dry roast the ingredients one by one listed under "Puliyotharai Powder". Allow it to cool. Once done, grind it coarsely. Now we'll see how to prepare Puliyotharai/Tamarind Rice

    Take wide pan, add cooked rice. Now add the pulikachal, mix well until the color of the rice turns brown color. Adjust with salt parallely. Once done, add 1 1/2 spoon of puliyotharai powder, give soft stir which should not break the rice shape. Now all done. Its time to taste with some pappad.

Note: Excess "Pulikachal" and "Puliyotharai Powder" can be refrigerated.

♬ Sangeetha♡Nambi ♬

Black Urad Dhall spicy rice

     Recently i got some recipes using "Black Urad dhall" from my friend. As you all know, already have tried a dosa recipe which you can find HERE. Since i got some left over uncooked dhall, thought of trying another recipe which is slightly far away different from the original recipe. I never thought it will taste good and more over my lil was enjoyed with onion raitha. Here comes the recipe for you !

ALL YOU NEED:

Rice	1 cup
Black Urad Dhall	1/4 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Turmeric Powder	Pinch
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Mustard	1/2 spoon
Ghee	2 spoons
Salt	To taste

METHOD:
     Soak rice and black urad dhall for 1 or 2 hours (make sure, skin of dhall SHOULD NOT come out). Heat a spoon of oil in a pressure, add mustard, once splutters, add chopped onion, slited green chilly, fennel seeds, saute it for a while. Now add ginger garlic paste, once done, add tomato, give hard sauting until oil oozes out. Now add 2 cups of water, add required salt. Stir it. Pressure cook it as your pressure. I kept it for 10 mins in simmer after a whistle. After pressure gets released serve hot with raitha.
♬ Sangeetha♡Nambi ♬

Mint Rice

     Nowadays its like hard days to manage both office and home parallely. Due to that, i felt am completely out of this blogging world. Since it been more than a week month, just to placing my attendance, am going to post this rice recipe, which is an another looted recipe from my lunch mate box (!) Yes, this is her mom's all time best recipe which i tasted so far. Its been very loooooooong time i got this recipe from her mom and the time came for me to prepare only on last month which is a big delay and only now i got the time to post it here (Again a delay). Rather naming this dish as "Mint Rice", i should call it as "Mint Rice in Delay" :P Here is the recipe for your views..........

ALL YOU NEED:

Basmathi Rice	1 cup
Chopped Onion	2 Nos.
Ginger Garlic Paste	1 1/2 spoon
Green chilly	3 Nos.
Mint Leaf	1 bunch
Coconut	2 Pieces
Ghee/Oil	3 spoons
Salt	To Taste

METHOD:
     Heat a pan with spoon of oil. Do the sauting of Mint leaf by adding pinch of salt. Allow it cool and Grind it to a fine paste along with 2 pieces of coconut. Keep it aside. Heat 3 spoons of oil in a pressure pan, add chopped onion and green chilly. Do fine sauting, now add ginger garlic paste and the grinded mixture. Do fine sauting, until the raw smell goes off. Now pour 1 1/2 cups of water. Once it comes to boil, add 2 cups of basmathi rice and add required salt. Close the pan with lid partially. DONOT put the whistle/weight. Wait for 5 mins. Now open the lid, do soft stir. Now close the pan completely without whistle/weight. Place the flame in simmer for 10 mins and Switch it off.

Note: I added some channa dhall just to skip the plain mint taste.

♬ Sangeetha♡Nambi ♬

Peas Briyani

     Nowadays it like hurry-burry days for me. Very hectic work at office and in home as well. Feeling hard to manage both the ends. At anytime i will give my 2nd "I'm on Break" post :( (Here the 1st) Meantime, i dont want to stay away from my blog, so thought of doing a post today which is my all time Friday lunch time recipe, can be prepared in a very minimal time. This was my long time drafted recipe sitting idle in my box. So, thought of publishing it finally today. You know its my 250th post... YYYYyYiiiippppeeee !!!!! HHHHHHuuurrrrraaaaaaaayyyyyyy !!!!!!!!!!!

ALL YOU NEED:

Soaked Peas	1/2 cup
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green Chilly	4 Nos.
Basmathi Rice	1 Cup
Ginger Garlic Paste	2 spoons
Mustard	1 spoon
Water	1 3/4 cup
Ghee	3 spoons
Salt	Pinch

METHOD:
     Heat 3 spoons of ghee in a pressure cooker. Add mustard, once done add chopped onion and green chillies, do a sauting by adding pinch of salt. Add chopped tomato, ginger garlic paste, do fine sauting until ghee oozes out. Now add on soaked peas, do a sauting for 2 minutes. Now pour 1 cup of water, close the cooker partially for 3 minutes. Now add rice, pour remaining 3/4 cup of water, adjust with salt and give a hard stir. Again partially close the cooker, once the water comes to boil, do a stir and close it completely and place the whistle and keep the flame in simmer for 10 minutes. Once done, serve hot with sutiable raitha.

Image Source: GOOGLE

♬ Sangeetha♡Nambi ♬

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.

ALL YOU NEED:

Basmathi Rice	2 Cups
Chopped Onion	2 Nos.
Chopped Tomato	3 Nos.
Coriander Leaf	3 Twigs
Green chilly	5 Nos.
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mint Leaf	Handful
Cinnamon	1 inch
Mustard	1 spoon
Ginger	1 1/2 inch
Garlic	1 Bulb
Cloves	5 Nos.
Ghee	2 spoons
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬

Mango Rice

     I am the one & only crazy lover of TANGY products in my family. When it comes to "Queen of Tangy"(!) i.e. Mango, OMG ! i'll die for all Mango products. Before that, do u know who is "King of Tangy" its TAMARIND :) (Source: Sangeetha's GK :P) Jokes apart, as its peak mango season, i got a dozen of tangy mangoes from my neighbour who owns a Gigantic Mango Tree. Yum... I was wondering how to empty it in single shot as am the one who loves it. So, thought of making Mango rice, which even my hubby likes bit. But there is one tedious job in that. Any Guess !!! Yes, its grating of mango. Suddenly my MIL got flashed into my mind so, asked her to grate all 12 :P Thanks to her. Now its my turn to prepare the recipe and here comes the process...........

    Oops ! How can i keep shut without sharing this great news to you all... Finally reached "100 FOLLOWERS !!" Applause Sangeetha... Enaku naane sollika vendiyathu thaan :(



INGREDIENTS:

ALL YOU NEED

Steamed Rice	2 Bowls
Roasted Groundnut	1/4 cup

TO TEMPER

Grated Mango	6 Nos.
Green Chilly (slited)	2 Nos.
Red Chilly	2 Nos.
Urad Dhall	2 spoons
Bengal Gram	1 spoon
Chopped Ginger (Optional)	1 inch
Mustard	1 spoon
Hing	Pinch
Curry Leaf	1 Twig
Corainder Leaf	1 Twig
Salt	To Taste

METHOD:
    Heat a spoon of oil in non-stick pan, add mustard, once it gets spluttered, add urad dhall & Bengal Gram, allow it to turn golden brown. Then add all items except grated mango into the pan, saute it for few mins. Add grated mango, give a hard stir. Let it sit in simmer for 10 mins, keep sauting inbetween. Adjust with salt. Put of the flame, once the raw smell of mango goes off. Take a steamed rice which should be in warm temperature. Add the sauted mango mixture along with groundnuts and mix with the rice gently. Make sure, rice shouldn't break. Now serve hot with Potato Fry

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Ghee Rice

     Ghee Rice - Its a kid's delight or best lunchbox filler. Its been long time not SIMPLE long its very looooooooooooonnnnngggg i prepared this recipe. U know, just a month back, my kid tasted this for the first time. Donot know how i missed my favy lunchbox filler !! Whenever i prepare this, it will come out with a great flavourful smell. Last week, i tried this by adding a green peas, to add more flavour. Asusual, the taste was great but to my suprise, my 2 year old kid, enjoyed it thoroughly with Onion & Cucumber raita. Here comes my doubt, As my kid is a VERY BAD EATER, she enjoyed this dish !! Till now, i didnt get answer what made her to gobble it ? whether it is the tasty ghee rice or Raitha ??!! :( Need to have a debate with my kid :P With this doubtful note, enjoy this Ghee rice recipe friends....

ALL YOU NEED:

Basmathi Rice	2 cups
Ghee	4 to 5 spoons
Green Chilly	3 Nos.
Whole spices	As required
Vertically chopped Onion	2 Nos.
Ginger Garlic Paste	1 spoon
Salt	To Taste
Soaked Green Peas	1 cup
Water	3 3/4 cups

METHOD:
     Heat 5 spoons of ghee in a pressure cooker, add chopped onion, slited green chillies, whole spices, saute it with a pinch of salt for 5 minutes. Add ginger garlic paste, saute it until raw smell goes off. Add green peas & basmathi rice to it. Mix it with onion mixture. Pour the water and adjust the with required salt. Do partial close with the cooker lid. Once the water gets boiled, Close the cooker, completely and put the whistle. Keep flame in simmer. Let it sit for 10 minutes. Switch off the flame and after pressure goes off, serve the flavourful rice with raitha. Yummy !!!

Note:Can also add coconut milk but it tastes like Pulao.

♬ Sangeetha♡Nambi ♬

Reposting: Chicken Briyani

     Reposting this for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram



INGREDIENTS
Basmathi Rice - 1 1/2 cup
Chopped Onion - 4 Nos.
Chopped Tomato - 2 Nos.
Curry Leaf - 1 Twig
Mint Leaf - Handful
Corainder Leaf - Handful
Green Chilly - 5 Nos.
Cinnamon - 3 Nos.
Cardamon - 1 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Ginger Garlic Paste - 2 spoons
Pepper Corns - 1/2 spoon
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch

To Marinate Chicken (1 hr):
Chicken Pieces - 1/2 kg
Chilly powder - 2 spoons
Kitchen King Masala - Pinch
Turmeric powder - Pinch
Curd - Half cup
Salt - To Taste

To Grind:
Fennel Seeds - 1 spoon
Cinnamon - 1 inch
Cloves - 4
Cardamon - 1 No.
Pepper Corns - Half spoon



METHOD:
     Keep a cooker, pour 3 spoons of oil and 2 spoons of ghee, allow it to heat. Add pepper corns, fennel seeds, cinnamon, cardamon, bayleaf, ginger garlic paste, mint leaf, corainder leaf, chopped onion, saute it for 6 mins. Then add chopped tomato. Fry it until it mix up with the fried onion. Then add marinated chicken, add required water and partially close the lid. Once the pieces gets half-boiled, add rice. Mix it gently and add required water and salt. Close with the lid completely. Pressure it for 10 mins in simmer after a whistle. Serve with cucumber or onion raitha for more taste.



♥ Sangeetha♡Nambi ♥

Reposting: Vegetable Briyani

     This month seems to be the "Reposting Month" for me !! Yeah ! so many giveaways, events etc etc. So, Reupdating(!) the reposted recipe for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram



REPOSTING RECIPE 5: for Priya's announcement Announcing Cooking With Seeds - Peas




INGREDIENTS
Basmathi Rice - 1 cup
Chopped Veggies - Carrot, Beans, Peas, Potato, Beetroot etc.
Coconut Milk - 2 cups
Cashew Paste - 1 spoon (Optional)
Vertically chopped Onion - 2 or 3 Nos.
Chopped Tomato - 1 No
Green chilly - 4 Nos.
All Spices - Cinnamon, Cardamon, Bay leaf and Cloves
Ginger Garlic Paste - 1 1/2 spoon
Pepper Corns - 1/2 spoon
Mint Leaf - Handfull
Corainder Leaf - Handfull
Curry Leaf - 1 Twigs
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - 1 spoon
Ghee - 1 1/2 spoon



METHOD:

    Soak all chopped veggies in half cup of cup along with salt for 30 mins. Keep a non-stick cooker. Heat a spoon of oil and 1 1/2 spoon of Ghee. Then add all spices, chopped onion, green chillies, fennel seeds, pepper corns, Mint leaf, Corainder Leaf and Curry Leaf, saute it for 5 mins. Once the raw smeel goes off, add Ginger garlic paste. Saute it for a while. Then add chopped tomato along with cashew paste, Turmeric powder and required Salt. Saute it until the oil oozes out. Then pour 2 cups of coconut milk along with a cup of Basmathi Rice. Partially close the cooker with lid. Once the rice partially cooked. Close the cooker and keep it in simmer for 5 mins. After 5 mins, put off the flame, allow it to release the stream. Serve hot with Onion or Cucumber or Carrot Raitha.

♥ Sangeetha♡Nambi ♥

Reposting: Peas Pulav

     Reupdating(!) the reposted recipe for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram


and

REPOSTING RECIPE 2: for Priya's announcement Announcing Cooking With Seeds - Peas



INGREDIENTS
Basmathi rice - 1 glass
Chopped Onion - 2 Nos.
Green Chillies - 4 Nos.
Coconut milk - 1 glass
Cardamom - 1 No
Cinnamon - 3 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Cashewnuts - 8 Nos.
Fennel Seeds - 1 spoon
Ghee - 2 spoons
Oil - 1 Spoon
Salt - To Taste



METHOD:
     Keep a pressure pan, heat 2 spoons of ghee and 1 spoon of oil. Add cardamom, cinnamon, cloves, bay leaf, cashewnuts and fennel seeds, saute it for 2 mins. Add chopped onion, green chillies and fry it for 5 mins along with pinch of salt. Then add basmathi rice and fry it with the onion mixture for 2 mins. Then pour a glass of coconut milk, 3/4 cup of water and add required salt. Cover the pan with a lid for 2 mins. Once the mixture gets boiled, close the lid and pressure it for 7 mins in simmer. I tried Potato fry and Onion Raitha as its combo.

♥ Sangeetha♡Nambi ♥

Vegetable Briyani

     This is my all time favorite dish which can be prepared easily and quickly. Monthly twice, this will be my recipe on Fridays. Wondering why specifically on Friday ??!! As Friday is auspicious day, i'll have some pooja works to do. Said earlier, as this can be prepared easily, will choose it blindly on Friday. This recipe can be prepared in different forms. But today, i have decided to begin with my own preparation method. Here comes the preparation !!!



INGREDIENTS
Basmathi Rice - 1 cup
Chopped Veggies - Carrot, Beans, Peas, Potato, Beetroot etc.
Coconut Milk - 2 cups
Cashew Paste - 1 spoon (Optional)
Vertically chopped Onion - 2 or 3 Nos.
Chopped Tomato - 1 No
Green chilly - 4 Nos.
All Spices - Cinnamon, Cardamon, Bay leaf and Cloves
Ginger Garlic Paste - 1 1/2 spoon
Pepper Corns - 1/2 spoon
Mint Leaf - Handfull
Corainder Leaf - Handfull
Curry Leaf - 1 Twigs
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - 1 spoon
Ghee - 1 1/2 spoon

METHOD:

    Soak all chopped veggies in half cup of cup along with salt for 30 mins. Keep a non-stick cooker. Heat a spoon of oil and 1 1/2 spoon of Ghee. Then add all spices, chopped onion, green chillies, fennel seeds, pepper corns, Mint leaf, Corainder Leaf and Curry Leaf, saute it for 5 mins. Once the raw smeel goes off, add Ginger garlic paste. Saute it for a while. Then add chopped tomato along with cashew paste, Turmeric powder and required Salt. Saute it until the oil oozes out. Then pour 2 cups of coconut milk along with a cup of Basmathi Rice. Partially close the cooker with lid. Once the rice partially cooked. Close the cooker and keep it in simmer for 5 mins. After 5 mins, put off the flame, allow it to release the stream. Serve hot with Onion or Cucumber or Carrot Raitha.

♥ Sangeetha♡Nambi ♥

Peas Pulav

     Its my long time wish to cook 'Peas Pulav' for my kid but am bit scared whether will it come properly. Moreover my hubby should like the taste. With big guts, yesterday tried of Peas Pulav. Taste was really amazing but i need, u ppl to comment on the look. shall we go to the recipe ???



INGREDIENTS
Basmathi rice - 1 glass
Chopped Onion - 2 Nos.
Green Chillies - 4 Nos.
Coconut milk - 1 glass
Cardamom - 1 No
Cinnamon - 3 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Cashewnuts - 8 Nos.
Fennel Seeds - 1 spoon
Ghee - 2 spoons
Oil - 1 Spoon
Salt - To Taste

METHOD:
     Keep a pressure pan, heat 2 spoons of ghee and 1 spoon of oil. Add cardamom, cinnamon, cloves, bay leaf, cashewnuts and fennel seeds, saute it for 2 mins. Add chopped onion, green chillies and fry it for 5 mins along with pinch of salt. Then add basmathi rice and fry it with the onion mixture for 2 mins. Then pour a glass of coconut milk, 3/4 cup of water and add required salt. Cover the pan with a lid for 2 mins. Once the mixture gets boiled, close the lid and pressure it for 7 mins in simmer. I tried Potato fry and Onion Raitha as its combo.

Curd Rice

     Who will say No to curd rice which will be offered as Prasadham in Temple. I will NEVER. Somewhere grabbed the recipe and tried a day. It was not 100% perfect but 90% i got the taste. Its my and hubby's all time favorite with the combo of any pickle. When i got bored of cooking, my lunch box filler will be this combo.





INGREDIENTS
Steamed Rice - 1 cup
Milk - 1/2 cup

To Garnish:
Urud Dhall - 1 1/2 spoon
Bengal Gram - 1 spoon (Optional)
Mustard - 1 spoon
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Mashed Ginger or Ginger flakes - 1 inch
Chopped green chill - 3 Nos.
Hing - Pinch
Salt - to Taste
Oil - To Fry

METHOD:
     Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add remaining items in "To Garnish" section except Hing and Salt. Once the mixture reached semi-golden brown color, add hing, saute it for 1 min and put off the flame.
     Take a wide mouthened vessel, add the steamed rice, pour 1/2 cup of milk and mashed it nicely with required salt and then add the garnished items, mix it well. Now taste the recipe with a combo of Pickle.

Sending this to Kurinji's Healthy Summer event

Vegetables Noodles

    Its my long time dream to prepare Vegetable Noodles. But i dont know the procedure to prepare it. So, i started to search some blogs and even i have bookmarked some of the vidoes in you tube. Finally my dream came true on last saturday. I used only simple veggies to make it. It was really yummy and tasty.



INGREDIENTS
Hakka Noodles - 200 g
Chopped Capsicum - 1 Cup
Chopped Cabbage - 1 Cup
Chopped Carrot - 1 Cup
Chopped Onion - 2 Nos.
Chopped Garlic - 5 Flakes
Pepper Powder - 2 or 3 spoons
Oil - 3 spoons
Salt - To taste



METHOD:
     Take a vessel, pour 6 to 7 glasses of water allow it to boil along with a spoon of oil and pinch of salt. Once the water gets boiled, add Hakka Noodles and close the vessel with lid. After 6 to 7 mins, drain the noodles and keep aside. Keep a pan, heat 3 spoons of oil. Add chopped Onion adn garlic flakes, once the raw smell goes off, add the chopped veggies, saute it for 10 mins along with 3 spoons of pepper powder and required salt. Then add drained Hakka noodles with the sauted mixture gently. While mixing, be careful the noodles should not get mashed each other.

Chicken Briyani

     My 1st recipe of this month :) This is the recipe which i know when i was newly married. But now when i think about my recipes, i use to feel like "Hmmmmm....... nee kooda recipe blog writer, paravalaye !!?? :)" Its all because 50% of my hubby's encouragment and 50% of my cooking passion. Eventhough am aware of this recipe from my school days, still am trailing behind to reach my mom's taste :( Ok friends, nothing much to anecdotes.



INGREDIENTS
Basmathi Rice - 1 1/2 cup
Chopped Onion - 4 Nos.
Chopped Tomato - 2 Nos.
Curry Leaf - 1 Twig
Mint Leaf - Handful
Corainder Leaf - Handful
Green Chilly - 5 Nos.
Cinnamon - 3 Nos.
Cardamon - 1 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Ginger Garlic Paste - 2 spoons
Pepper Corns - 1/2 spoon
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch

To Marinate Chicken (1 hr):
Chicken Pieces - 1/2 kg
Chilly powder - 2 spoons
Kitchen King Masala - Pinch
Turmeric powder - Pinch
Curd - Half cup
Salt - To Taste

To Grind:
Fennel Seeds - 1 spoon
Cinnamon - 1 inch
Cloves - 4
Cardamon - 1 No.
Pepper Corns - Half spoon



METHOD:
     Keep a cooker, pour 3 spoons of oil and 2 spoons of ghee, allow it to heat. Add pepper corns, fennel seeds, cinnamon, cardamon, bayleaf, ginger garlic paste, mint leaf, corainder leaf, chopped onion, saute it for 6 mins. Then add chopped tomato. Fry it until it mix up with the fried onion. Then add marinated chicken, add required water and partially close the lid. Once the pieces gets half-boiled, add rice. Mix it gently and add required water and salt. Close with the lid completely. Pressure it for 10 mins in simmer after a whistle. Serve with cucumber or onion raitha for more taste.

Toor Dhall Rice

     This is the simplest and easiest recipe. During my schooling, my mom use to prepare this dish weekly once especially on "Fridays". Thinking why specially on Friday ? I can understand ur mind talk :) Its B'cos, according to Tamilians, Friday is considered as the sacred day so she will clean knook and corner of the house and to make her coooking simple her default recipe on Friday with be this TOOR DHALL RICE. Due to this routine dish, we got bored & started scolding her so she stopped taking this recipe on Fridays and also she forgot this menu completely. After my marriage, suddenly it got striked my mind and i asked her to prepare the dish, it was so yummy asusual eventhough she forgot the preparation method. Somewhat i found the preparation method from her recipe book and tried once with the exact preparation method. It was really came out well. Hence posting the recipe. Enzoyyyyyyyy !!!!

INGREDIENTS
Boiled Toor Dhall - 1 cup
Boil rice - 1 1/2 cup
Chopped Onion - 3 or 4 Nos.
Chopped Tomato - 2 Nos.
Slited Green chilly - 5 Nos.
Garlic - 1 Bulb
Mustard - 1 spoon
Carrot - 2 Nos.
Cumin Seeds - 1/2 spoon
Corainder Leaf - 3 Twigs
Curry Leaf - 1 Twig
Turmeric Powder - Pinch
Oil - 2 spoons
Ghee - 2 spoons
Salt - To taste



METHOD:
     Keep a cooker and pour 2 spoons of oil/ghee. Add mustard, once it splutters up, add cumin seeds, slited Green chillies, curry leaf, coriander leaf and Garlic, saute it for 5 mins. Then add chopped onion, tomato, chopped carrot along with pinch of Turmeric powder and salt, Fry it until the raw smell goes off. Then add boiled Toor dhall and Boil rice, Pour the required amount of water and close the lid. Once the whistle comes, simmer it and keep it for 7 or 10 mins and put off the stove. Now Toor Dhall Rice is ready and serve by pouring 2 spoons of ghee which adds extra flavor. This is one of the best recipe for Toddlers. Try it !! :)

Bisibella Bath / Sambar Rice

INGREDIENTS:

To Grind:
Bengal Gram or Kadala Paruppu - 1 spoon
Pepper - 1/2 spoon
Cumin Seeds - 1/4 Spoon
Fenugreek - Few
Dry Chilly - 5 or 6
Asafoetida or Hing - Pinch
Coconut - 4 pieces

Others:
Toor Dhall - 3/4 cups
Rice - 2 cups
Required Vegetables - Brinjal, Beans, Potato, Raw Banana, Drumstick etc
Small Onion- 7 crushed
Big Tomato - 1
Tamarind Syrup - Gooseberry size
Turmeric Powder - Pinch
Curry and Coriander Leaf
Oil and Salt - To taste
Water - 5 cups
Ghee - To taste

METHOD:
    Boil the Toor dhall seperately and Make the items in "Grind" secton as fine powder after frying it and keep aside. Keep cooker add oil, add mustard, curry leaf, coriander leaf, onion, tomato and saute for a while. Add the chopped vegetables, grinded powder, turmeric powder and pinch of salt. Pour the boiled toor dhall. When the veggies are half cooked, add tamarind syrup and Rice, saute for a while until the tamarind syrup mix with the added vegetables finely. Pour 5 cups of water. Add salt to taste. Close the cooker, after a whistle keep it in simmer for 10mins. Add 2 spoons of ghee before serving it.