Peas Briyani

கோழி பிரியாணி

குடைமிளகாய் கோழி வறுவல்

Egg Plant Kothsu

Seeraga Samba Rice Veg Biryani

Capsicum Chicken Fry

add the ch

Pan Cake with Butter Syrup

Vegetable Kurma

Tindora Fry

Broken Wheat Salad

Roasted Peanuts Chicken Curry

Ingredients

Boneless Chicken – ½ kg (Washed & Cleaned)

Peanuts – 1 Cup

Chilli Powder – 2 tsp

Coriander Powder – 3 tsp

Chopped Green Chilli – 3

Salt to taste

Pepper Powder – ½ tsp

Garam Masala – ½ tsp

Chopped Coriander Leaves – few

Oil - 2 tsp

Chopped Onions – 2 (big)

Chopped Tomato – 1

Yogurt – 2 tsp

Ginger Garlic Paste – 1 tsp

Bay Leaf – 1

Cinnamon – 1inch stick

Cardamom – 1

Cloves - 3

Method

Dry Roast ¼ cup of peanuts and let it cool down completely and grind it as fine powder.

In a mixing bowl, add cleaned and washed chicken pieces, ginger garlic paste, yogurt, chilli powder, coriander powder, peanut powder and pepper powder then marinate well and let it be for at least 1 hour.

Heat oil in a pan, add bay leaf, clove, cinnamon, cardamom and fry for few seconds.

Add the chopped onions with little salt and fry for few minutes. Add peanuts and fry for few minutes.

Then add chopped tomatoes and saute until it becomes mushy. Add the marinated chicken pieces along with coriander leaves and then fry for few minutes.

Close the lid and cook until chicken is ready. If you need you can sprinkle some water or oil.

Finally add the chopped coriander leaves and fry well. Once it done, switch off the flame and serve with steamed white r

Maggi Noodles with Soya Chunks

Ingredients

Maggi – 2oo g

Chopped Onion – 1 (big)

Chopped Carrots – ¼ Cup

Chopped Tomato – 1

Chopped Capsicum – ¼ Cup

Soaked Soya Chunks – 1 Cup

Maggi Masala Powder – 2 packs

Chopped Coriander Leaves – 3 tsp

Water as required

Oil - 1 tsp

Method

Heat oil in a pan, add chopped onions and fry for few minutes. Add chopped tomatoes and fry until it becomes mushy.

Then add capsicum pieces, soya chunks and fry for few minutes.

Bring water to boil, add maggi noodles and masala then mix well. Let it cook for 2 to 3 minutes.

Add chopped coriander leaves and mix well. Switch off the flame and serve hot.

Lettuce Egg Fry

Ingredients

Thinly Sliced Onion – 1 (big)

Chopped Beans – 1 Cup

Chopped Lettuce – 2 Cup

Beaten Eggs – 3

Salt to taste

Freshly Ground Pepper to taste

Finely Chopped Garlic – 5

Olive Oil – 1 tsp

Method

Heat oil in a pan, add chopped garlic, onions with little salt and fry for few minutes.

Then add chopped beans, lettuce and fry for few minutes.

In a bowl, beat eggs with little salt and pepper. Then pour the egg mix into the lettuce and mix well.

Cook for 3 minutes and switch off the flame. Then serve this yummy, healthy dish with ranch or sauce.

Honeydew Juice

Chill out this summer with cooling honeydew juice. Enjoy well!

Ingredients

Cubed Honeydew (Washed & Peeled) – 1 Cup

Lemon Juice – 2 to 3 tsp

Honey/Brown Sugar – 1 tsp

Ice Cube - few

Water - as required (optional)

Method

In a blender, add honeydew pieces, lemon juice, honey and ice cubes. Then blend it as fine paste.

If you want add more water, then blend and filter it. Serve as chilled.

Spinach Green Gram Curry

Ingredients

Soaked Green Gram – ½ Cup

Chopped Spinach – 1 Cup

Chopped Onion -1 (big)

Chopped Tomato – 1 (big)

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Grated Coconut – a handful

Peeled Garlic – a handful

Water as required

Salt to taste

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ½ tsp

Dry Red Chilli – 2

Method

In a pressure cooker, add soaked moong dhal and cook it for 2 whistles. Switch off the flame and let it cool completely, then keep it aside.

Heat oil in a pan, Add the tempering ingredients one by one and saute it for few seconds.

Add the chopped onions with little salt and fry for few seconds. Then add the chopped tomatoes and cook until it becomes mushy.

Add garlic, spinach and fry for few minutes. Then add chilli powder, turmeric powder and cooked moong dhal. Then cook it for 10 minutes.

In a blender add grated coconut with required water and grind it as fine paste.

Add the coconut paste and mix well with curry, then cook for 2 to 3 minutes.

Switch off the flame and serve with steamed white rice/chapatti.

Channa Dhal Coconut Thuvaiyal

Ingredients

Grated Coconut – 1 Cup

Channa Dhal – a handful

Dry Red Chilli – 4

Peeled Garlic – 4

Tamarind – gooseberry sized ball

Salt to taste

Oil – 1 to 2 tsp

Method

Heat oil in a pan, add channa dhal and dry red chillies, then fry for few minutes.

Add garlic pods, grated coconuts and fry for 3 to 4 minutes. Add tamarind and switch off the flame.

Let it cool down completely and take a blender, add little salt, water then grind it as fine paste.

Serve this tasty thuvaiyal with lemon rice, tamarind rice, curd rice, idly and dosa.

Pinto Bean Sundal

Pinto Bean Sundal

Ingredients

Pinto Beans – 1 Cub (Soaked overnight)

Finely Chopped Onions – ¼ Cup

Chopped Tomato - 1

Finely Chopped Carrots – ¼ Cup

Finely Chopped Beans – ¼ Cup

Chilli Powder – ½ tsp

Grated Coconut – a handful

To Temper

Sesame Oil – 1tsp

Mustard Seeds – ¼ tsp

Urad Dhal – ¼ tsp

Channa Dhal – 1 tsp     

Method

In a pressure cooker add soaked pinto bean, little salt with required water and cook it until two whistles comes out. Then switch off the flame and keep aside.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions, salt and fry for few minutes. Add chopped tomatoes and cook until it becomes mushy.

Then add chopped beans, carrots, chilli powder and mix well. Sprinkle little water and close the lid then cook it for few minutes.

Once it done add the cooked pinto beans. Spread some grated coconut and mix well. Switch off the flame and serve hot.

Bitter Gourd Peanut Curry

Ingredients

Sliced Bitter Gourd – 1 Cup

Chopped Onion – 1 (big)

Chopped Tomato – 1

Salt to taste

Tamarind Water - ½ Cup

Turmeric Powder – 1 tsp

For Roast and grind

Oil – 1 tsp

Sesame Seeds – 1 tsp

Peanuts – 4 tsp

Coriander Seeds - 1 tsp

Curry leaves - few

Cumin Seeds -1/2

Dry Red Chilli – 6

Peppercorn – ½ tsp

Grated Coconut – a handful

Chopped Tomato – 1

To Temper

Sesame Oil – 1 tsp

Mustard Seeds – ¼ tsp

Fenugreek Seeds – a pinch

Chopped Coriander Leaves - few

Method

Heat a pan, add the ingredients which are under “for roast and grind” then fry for few minutes. Switch off the flame and let it cool down completely and grind it as fine paste and keep aside.

Heat oil in a pan, add the tempering ingredients one by one and fry for few seconds.

Then add chopped onions, salt and fry till gets translucent. Add chopped tomatoes and fry until it becomes mushy.

Add sliced bottle gourd pieces and saute it well. Pour the tamarind water and close the lid then cook it for 5 minutes.

Now add the ground paste and required water and keep cook for another 10 minutes on low flame. Then switch off the flame and serve with steamed white rice.

Healthy Salad

Ingredients

Chopped Capsicum – ¼ Cup

Chopped Bell Pepper – ¼ Cup

Chopped Spinach – ¼ Cup

Chopped Lettuce – ¼ Cup

Ranch – 2 tsp

Chilli Tomato Sauce - 2 tsp

Method

In a bowl add chopped capsicum, bell pepper, spinach and lettuce.

Add ranch and chilli tomato sauce then mx well evenly and have the fresh, healthy salad.

Sooji Capsicum Kichadi

Ingredients

Dry Roasted Sooji – 1 Cup

Chopped Onion – 1 (big)

Chopped Capsicum – 1 Cup

Chopped Carrot – ½ Cup

Peeled Garlic – a handful

Salt to taste

Turmeric Powder – ½ tsp

Water 1 ½ Cups

To Temper

Sesame Oil - 2 tsp

Fennel Seeds – ¼ tsp

Cinnamon Sticks – 1 inch

Cloves – 3

Bay leaf – 1

Cardamom – 1

Urad Dhal – 1 tsp

Channa Dhal – 2 tsp

Dry Red Chilli - 1

Method

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions, salt, garlic, capsicum and fry for few minutes. Then add chopped vegetables and saute it for few minutes.

Add water into the pan and bring it to boil. Then add the dry roasted sooji and stir it well. Then keep cook on low flame for 3 minutes.

Once it done, switch off the flame and serve hot with chutney or sambar.

Indian Cheese Salad/ Paneer Salad

Ingredients

Cubed Paneer – 250 g

Chopped Spinach – a handful

Chopped Onion – a handful

Chopped Tomato – 1 (medium)

Olive Oil– 1 tsp

Salt to taste

Freshly Ground Pepper to taste

For Dressing

Chilli sauce/Ranch

Method

Heat olive oil in a pan, add the cubed paneer pieces with salt and ground pepper then mix well.

In a serving plate add sautéed paneer pieces, spinach, onions and tomato pieces then mix well.

As per your taste you can add any dressing like chilli sauce, ranch, etc.

Shrimp Fry with Green Beans

Ingredients

To Marinate Shrimp

Peeled, Washed and Cleaned Shrimp – 1 lb.

Lemon Juice – 2 tsp

Fennel Powder – ½ tsp

Turmeric Powder – ½ tsp

Chilli Powder – ½ tsp

Oil -1 tsp

To Fry

Chopped Onion – 1 (big)

Chopped Green Beans – 1 Cup (Cut in lengthwise)

Chilli Powder – ½ tsp

Coriander Powder – 2 tsp

Fennel Powder – ½ tsp

Salt to taste

For Ground Paste

Chopped Tomato – 2 (medium)

Peeled Garlic – 3 to 4 Cloves

Chopped Ginger – a small pie

Mint Leaves – a handful

To Temper

Mustard Seeds – ¼ tsp

Chopped Coriander Leaves – few

Oil – 1tsp

Method

In a bowl add cleaned shrimp pieces, lemon juice, fennel powder, turmeric powder, chilli powder, oil then mix well and marinate it for at least 30 minutes to 1 hour.

In a blender add the chopped tomato, garlic, ginger, mint leaves with required water. Then grind as fine paste and keep it aside.

Heat oil in a pan, add mustard seeds, coriander leaves and saute it for few seconds.

Add chopped onions, salt and saute it for few minutes. Add chopped green beans and little salt then fry for few minutes. Then add the marinated shrimp pieces and fry for about 5 minutes.

Then add chilli powder, coriander powder and mix well. Transfer the ground paste and mix well.

Add required water and cook well then fry until it gets roasted well.

Switch off the flame and serve with steamed white rice, variety rice.

Avocado Salad

Ingredients

Chopped Avocado – 1

Chopped Lettuce – 1 Cup

Chopped Green Beans – ½ Cup

Chopped Onion – 1 (big)

Eggs - 2

Salt to taste

Black Pepper to taste

Chilli garlic Chutney – 2 tsp

Ranch – 2 tsp

Olive oil – 1 tsp

Lemon Juice – 1 to 2 tsp (optional)

For Chilli Garlic Chutney

Dry Red Chilli – 10

Garlic – 5

Tamarind – a blueberry sized ball

Salt to taste

To Temper

Sesame Oil – 3 to 4 tsp

Mustard Seeds – ¼ tsp

Method

In a blender add the ingredients which are under for chilli garlic chutney and grind it as fine paste. In a pan heat sesame oil, add mustard seeds and saute it for few seconds and transfer this chutney and mix well then keep aside.

Heat oil in a pan, add onions and saute it for few minutes.

Add chopped beans, then fry for 3 to 4 minutes. Then add chopped lettuce and saute it for 1 to 2 minutes.

Beat two eggs with little salt and pepper then pour into veggie mix and cook for two minutes.

Then switch off the flame and transfer it into serving plate. Add chilli garlic chutney, ranch, salt and pepper powder, then mix well and serve this healthy avocado salad.

Shanu’s SPL Chicken Masala

Corn Pulao

This is a simple, delicious and easy rice recipe for lunch box. You can make this easy corn rice with minimum seasoning so it is suitable for toddlers and kids too. This goes very well with any fry like potato, chicken 65, chips, etc.

Enjoy your meal and stay healthy!

Ingredients
Basmati Rice - 2 cup
Sweet Corn - 1cup
Water – 3 Cups
Sliced Onion - 2 medium size
Chopped Tomato – 2 (medium Sized)
Ginger-garlic paste - 1 tsp
Mint Leaves - few
Turmeric powder - a pinch
Salt to taste
Chilli Powder - 1 tsp
Garam masala - ½ tsp
Sliced Green Chilli – 2
Chopped Coriander Leaves - few
Cashew nuts – a handful
To Temper
Butter – 3 to 4 tsp
Oil -1 tbsp
Cloves - 2
Cinnamon - 1-inch piece
Bay Leaf – 1
Cardamom - 2

Method

Heat butter and oil, add cashew nuts then fry for few seconds and keep it aside.

Add the tempering ingredients one by one and saute for few seconds and then add thinly sliced onions. Saute until onions turn golden brown.

Then add ginger agrlic paste, mint, green chilli and tomato pieces, then cook until it becomes mushy.

Add sweet corn, chilli powder and cook for a few minutes until the raw flavor goes.

Then add rice, needed salt, coriander leaves, water and mix it well. serve hot with any raita of your choice or chips.

Carrot Ginger Juice

ருசியான அவரை முட்டை

தேவையான பொருட்கள்:

பொடியாக நறுக்கிய அவரை – 1 கப்

பொடியாக நறுக்கிய வெங்காயம் – 1 (பெரியது)

நறுக்கிய தக்காளி – 1 (பெரியது)

நறுக்கிய இஞ்சி - 1 இன்ச்

தாளிக்க:

கடுகு – ¼ டீஸ்பூன்

சீரகம் – ½ டீஸ்பூன்

பட்டை – 1 இன்ச்

கடலைப்பருப்பு - ½ டீஸ்பூன்

உளுந்து – ½ tsp

வர மிளகாய் - 2

துருவிய தேங்காய் – 1 கைப்பிடி

கறிவேப்பிலை - சிறிது
செய்முறை:
கடாயில் எண்ணெய் சூடாக்கி  கடுகு,சீரகம், பட்டை,உளுத்தம் பருப்பு, கடலைப்பருப்பு துருவிய தேங்காய், காய்ந்த மிளகாய், பெருங்காயம் ஆகியவை சேர்த்து வறுத்துக் எடுத்துக்கொள்ளவும்.

Turnip Tomato Curry

This is simple and easy curry recipe. In this dish, turnip pieces cooked and sautéed with spices and coconut paste. It goes very well with steamed white rice, chapatti and bread.

Ingredients

Chopped Turnip – 1 Cup

Chopped Tomato – 2 (medium sized)

Finely Chopped Onion – 1 (big)

Turmeric Powder – ¼ tsp

Chilli Powder – 1 tsp

Salt to taste

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ½ tsp

Urad Dhal – ½ tsp

Bengal Gram – ½ tsp

Peanut – 2 tsp

Curry Leaves – few

Dry Red Chilli - 2

For Paste

Grated Coconut – a handful

Cumin Seeds – ½ tsp

Peeled Shallots – 3

Peeled Garlic – 2 Cloves

Method

Cook chopped turnip pieces along with required salt and required water, then keep aside.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add the chopped onions and fry for 2 minutes. Add tomato pieces and fry until it becomes mushy.

In a blender add the ingredients which are labelled under “for paste” and grind it as fine paste.

Then add the cooked turnip, chilli powder, turmeric powder and coconut paste then mix well. Saute it for another 3 minutes on medium flame.

Switch off the flame and serve with steamed white rice or chapatti.

Beetroot Capsicum Fry

Ingredients

Chopped Beetroot – 1 Cup

Chopped Capsicum – ¼ Cup

Finely Chopped Onion – 1 (big)

Chilli Powder – ¼ tsp

Salt to taste

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Urad Dhal – ½ tsp

Bengal Gram – ½ tsp

Peanut – 4 tsp

Curry Leaves – few

Grated Coconut – 3 tsp

Method

Cook beetroots along with required salt and keep aside. Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add the chopped onions and fry for 2 minutes. Add capsicum and fry another 2 minutes.

Then add the cooked beetroot, chilli powder and grated coconut then mix well. Saute it for another 3 minutes on medium flame.

Cauliflower Spicy Curry

This is spicy cauliflower curry which goes very well with steamed white rice, brown rice, chapatti, etc. In this dish, cauliflower is cooked in tamarind water and sautéed with fresh ground masala. Happy Cooking 😊 

Ingredients

Washed and Cleaned Cauliflower Florets – 1 Cup

Finely Chopped Onion – 1 (big)

Finely Chopped Tomato – 1 (medium)

Tamarind Water – ½ Cup

Salt to taste

(Roast and Grind)

Sesame Oil – 2 tsp

Cumin Seeds – ½ tsp

Peppercorn – ½ tsp

Coriander Seeds – 1 tsp

Dry Red Chilli - 5

Bengal Gram – 1 tsp

Fennel Seeds – ½ tsp

Pealed Shallots – 7

Curry Leaves – a sprig

Grated Coconut – ¼ Cup

Cashew Nuts – 5 to 6

To Temper

Sesame oil/Gingelly Oil – 1 tsp

Mustard Seeds – ¼ tsp

Fenugreek Seeds – ¼ tsp

Chopped Coriander Leaves- few

Method

Heat oil in a pan, add the ingredients which are under for “Roast and Grind” and fry for few minutes, then transfer it into a blender. Let it cool down completely and grind it as fine paste.

Heat oil in a pan, add the fenugreek seeds, mustard seeds and coriander leaves then fry for few seconds.

Add the chopped onions, salt and fry until it gets translucent. Then add the chopped tomatoes and cook until it becomes mushy.

Add the washed and cleaned cauliflower florets and saute it for few minutes. Then add tamarind water and cook cauliflower for about 5 to 10 minutes.

Add the ground masala and required water then cook for another 5 minutes. Switch off the flame and garnish with chopped coriander leaves.

Serve hot cauliflower curry with seamed white rice or chapatti.

சுவை மிகுந்த வெண்பொங்கல் செய்வது எப்படி ?

சுவை மிகுந்த வெண்பொங்கல் செய்வது எப்படி…? நெய் மணக்கும் மென்மையான சூப்பரான இந்த பொங்கலை செஞ்சு அசத்துங்க நெய்யில் வறுக்கும் முந்திரியுடன் ருசிமிகுந்த பொங்கலை சாப்பிட்டு பாருங்க. இதற்கு தொட்டுக்கொள்வதற்கு சாம்பாரும் தேங்காய் சட்னியும் அருமையாய் இருக்கும். நன்றாக சாப்பிட்டு நலமாக வாழுங்கள் !

தேவையான பொருட்கள்:

பச்சரிசி - 1 கப்

பாசிப்பருப்பு - 1 கப்

தண்ணீர் - 6 கப்

நறுக்கிய இஞ்சி - 1 இன்ச்

மிளகு - 1 1/2 டீஸ்பூன்

சீரகம் - 1 1/2 டீஸ்பூன்

கறிவேப்பிலை - சிறிது

எண்ணெய் - 1/4 கப்

நெய் - 6 டேபிள் ஸ்பூன்

உப்பு - தேவையான அளவு

முந்திரி – ¼ கப்

நறுக்கிய கொத்தமல்லி- சிறிது

செய்முறை:

முதலில் ஒரு வாணலியை அடுப்பில் வைத்து, அதில் பச்சரிசி மற்றும் பாசிப்பருப்பை தனித்தனியாக பொன்னிறமாக வறுத்து தனியாக வைத்துக் கொள்ள வேண்டும்.

பின்னர் அதனை நன்கு கழுவி, குக்கரில் ஒன்றாக சேர்த்து 6 கப் தண்ணீர் ஊற்றி, தேவையான அளவு உப்பு மற்றும் 1 டீஸ்பூன் நெய் சேர்த்து, 3-4 விசில் விட்டு இறக்கி, லேசாக மசித்து தனியாக வைத்துக் கொள்ள வேண்டும்.


அடுத்து முந்திரியை சிறிது நெய் ஊற்றி வறுத்து தனியாக வைத்துக் கொள்ள வேண்டும்.

பிறகு ஒரு வாணலியை அடுப்பில் வைத்து, அதில் நெய் மற்றும் எண்ணெய் ஊற்றி காய்ந்ததும், சீரகம், மிளகு சேர்த்த தாளித்து, பின் அதில் இஞ்சி, கறிவேப்பிலை சேர்த்து சிறிது நேரம் வதக்க வேண்டும்.


பின்பு அத்துடன் மசித்து வைத்துள்ள சாதத்தை சேர்த்து நன்கு கிளறி விட்டு, பின் அதில் முந்திரியை சேர்த்து நன்கு கிளறி இறக்கினால், வெண் பொங்கல் ரெடி!!!


இதனை சாம்பார் மற்றும் தேங்காய் சட்னியுடன் சாப்பிட்டால் அருமையாக இருக்கும்.