Cauliflower Poriyal / Spicy cauliflower Fry

I made this spicy cauliflower Poriyal for rice, and it tastes very good. i used curry masala powder to make this recipe, it's not garam masala. Most of the people gets confused about it, both spices are totally different.It is available in all indian grocery stores . The blend of ginger garlic paste  and the masala's adds flavour to the cauliflower and makes it so tasty and spicy.

Ingredients:

Cauliflower – 1 cup

Onion - 2 tbsp finely chopped

Ginger Garlic paste – 1 tbsp

Urad Dal - 1/2 tsp

Chilli powder – 1 tsp

Curry masala powder – 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp

Oil-  4 tbsp

Salt to taste

Method:

Soak the cauliflower in warm water ,with little bit of salt for 10 Min's. Drain it and set aside.

Heat 1 tbsp of oil in a kadai. Add mustard seeds and Urad Dal. Add chopped onion, ginger  garlic paste into it, saute for 2 Min's, Now add the cooked cauliflower & mix well.

 

 Now add turmeric powder, chilli powder,curry masala powder & salt, saute for 1 min.

  

Simmer the flame and add  1/4 cup of water allow it to boil, & cover with a lid and let it cook for  5 Min's.

When the cauliflower is cooked, if there is still some liquid left, increase the heat and stir briskly till all the liquid is evaporated.

 Garnish with coriander leaves & serve hot...

                           Serve with rice.

VEG FRIED RICE

Fried rice is very popular and easy to make dish.  As a home-cooked dish, fried rice  is typically  made with leftover rice.It is important to use leftover rice because the moisture in fresh rice will cause it to steam instead of fry.The other ingredients used in fried rice are greatly varied. we can include eggs, meat(chicken) seafood (shrimp or lobster), vegetables (carrots,broccoli, bean sprouts, celery,peas, corn),mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base of vegetable fried rice does not contain any meat or seafood.

INGREDIENTS:

Cooked rice- 1 cup

French beans- 1/4 cup

Carrot,cabbage, - 1/4 cup, each   

 capsicum

Dark Soy sauce - 1/4 tsp

Ajinomotto - 1/4 tsp

 Black pepper - 1/2 tsp

White pepper- 1/2 tsp

Garlic - 4-5 cl0ves

Green chilli - 1 finely chopped 

Salt - to taste

Oil- 1 tbsp

METHOD:

Heat oil in a pan ,add  chopped garlic, green chilli  and saute for a minute.

Now add the vegetables saute over a high flame  for  3 to 4 minutes, till the vegetables soften.

Add  black pepper  powder, white pepper powder, salt &  ajinomotto into it & saute well.

Now add the rice, soy sauce mix  well & saute for 2 mins.  

                 

Fried rice i s ready to serve.....

Mint / Pudina Rice

Mint / Pudina rice is one of the easiest mixed rice recipe . Pudina is  Indian translation for Mint leaves. Mint leaf is the most popular herb used for garnishing and flavouring in many cuisines.There are so many variations in making mint rice, here I give a very  tasty and easy process to make pudina rice.

Mint is used in a variety of dishes such as vegetable curries, mint recipe for chutney,fruit salads, vegetable salads, salad dressings, soups, desserts, juices, sherbets, etc.They are low in calories and high in vitamins and minerals. The oil extracted from mint leaves also has many medicinal healing properties.

INGREDIENTS:

cooked rice - 1 cup

onion - 1 /4 cup

carrot - 1/4 cup

capsicum - 1/4 cup

cashew nuts - 10-15 

cinnamon stick - 1"

cardamom - 1

cloves - 3-4

bay leaf - 1

oil - 2 tsp

ghee - 2 tbsp

salt - to taste

MASALA FOR MINT RICE:

mint - 1 bunch

green chillies - 3-4 cut length wise

ginger - 1 tsp finely chopped

grated coconut - 1/4 cup

METHOD:

Add oil to the pan, then add ginger, & green chillies saute well. now add the grated coconut & mint leaves, saute well till the leaves are wilted .

Allow them to cool & grind with little bit of salt and keep aside.

don't add water, when you grind the mixture,it should be

 a coarsely grounded paste.

                            Heat ghee in a kadai, add all spices - cinnamon, 

                                 cardamom,cloves,bay leaf and cashews.

                                   saute for a minute, don't burn them.

                        Now add the chopped onion, carrots, capsicum

                           and saute until it turns transparent.

Add the ground paste to the pan, & fry for about 1 -2 Min's. check the 

      taste of salt, if required add little more in this stage.mix well.

Mix the cooled rice without breaking it too much. garnish it.

And serve with a raita.

                                   MINT RICE / PUDINA RICE

South Indian Fish Fry

                                                                                                

INGREDIENTS  FOR MARINATING:

Fish Pieces - 5-6 ( I used pom fret fish)

Red Chilly Powder - 1 tbsp

Turmeric Powder - 1/4 tsp

salt - adjust to taste

Lemon Juice - 1 tbsp

Oil - 1 tsp

METHOD:

Mix all the ingredients & make a thick paste , make sure  you don't  add water to form the paste.
 Apply it to the fish slices, to coat it well & keep it in refrigerator for 3 - 4 hrs, for spices to blend.

              

                     Before fry the fish, bring it to room temperature.

                     

                     Heat kadai with little bit of oil  &  place the fish pieces one by one and cook on 

                     medium - low  heat for 5 -6 Min's, on both side.

                      You can either deep fry or shallow fry it as per your choice.Once crisp remove

                       from heat and serve .                        

                          SOUTH INDIAN FISH FRY

Sweet Poori, Surul Poori, Pathir Pheni

Surul poori is my mother-in-law  recipe. It is very tasty, crispy and easy to make. It  just  melts in your mouth. The sweet poori can be prepared in two ways. One way is dusting sugar on the poori and the other one is dipping in sugar syrup. If you like it less sweet then you may want to sprinkle the sugar powder instead of dipping in the syrup. Those layers are made with a paste of rice flour & ghee. This is very sweet & once you start eating you can't stop with one:-)  I  used food colour  to give a colourful  look. it is optional , if u don't like this, u can skip this process.

INGREDIENTS

Maida - 1 cup

Baking powder -a pinch

Salt - a pinch

Water - enough to knead the dough

Oil - to deep fry

FOR THE PASTE

Rice flour - 4-5 tbsp

Ghee- 4-5 tbsp

FOR SUGAR SYRUP

Sugar - 1 cup
Water-1/2 cup

METHOD:

Mix maida, salt and baking powder together .Divide flour in to three portions.Dilute the food colour with little bit of water,Sprinkle required water and knead into dough. I used green, yellow,orange food colour to make the dough. 

Making the rice paste:

                                          Mix rice flour and ghee and make a paste.

Making the poori:

                                             Divide the dough into two equal portions. 
                                                          Take one part & roll it.

                                                Do the same procedure to each colour.

Spread the rice flour paste over that & lay the other circle over it & apply the rice flour paste.

 Repeat the same with another circle, when u lay third one, finish the top with the paste.

Start rolling up the dough. Roll it very tight & smooth,

so it will not separate when u r frying it.

                                  Cut the log into 1/4 inch diamond shape pieces. 

                                                   Roll it out as shown below.

Heat oil in a kadai on a medium heat. drop the rolled portions into the hot oil. Fry both sides well & as they are fried you can see that the layers are separating.

Making sugar syrup:

Heat the sugar with adequate water, when its come to boiling, bring it to a string consistency.

Now immerse the fried poori in to the sugar syrup for one minute,

 so it absorbs the sugar syrup very well.

                                                                          Drain it.

                                              SERVE HOT OR COOL AS YOU LIKE IT

Muniyandi Vilas Chicken Curry

Muniyandi Vilas Chicken Curry

Delicious chicken curry from my kitchenette, which is very tasty to eat and easy to make.You may heard about the muniyandi vilas hotel which is very famous for non-veg recipes.Here i shown the method to make that kind of tastiest chicken curry. I'm sure that u will do it again and again once you make and taste...And you may feel the absolute  hotel taste....Lets see the ingredients need to make this....

Ingredients:

Chicken - 1 kg (skinned)

Onion - 3 nos (large)

Tomato - 3 nos (medium)

Chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Chicken masala - 2 tsp

Salt - To taste

Grounded Coconut paste  - 1/2 cup 

Coriander leaves - 10 stalks minced

Spring onion - 1 stalk (optional) minced

Oil - 3 tblsp

To grind :

Ginger - 10 grams (or) 2 inches 

Garlic - 10 grams (or) 5- 6 large cloves

Red chillies - 4 - 5 nos (or) according to your taste

Cloves - 10 nos 

Cinnamon - 2 inches

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Poppy seeds - 1/2 tsp

Lets begin with grinding....

Grind all the ingredients which is given under to grind adding little water. Don't add more water while grind.Adding more water results take long time to evaporate.

Now lets start the cooking process.... 

• Heat a deep heavy bottomed kadai with 3 tblsp of oil. when oil heats add the grounded paste and fry till the raw smell goes.

• Now add the onion slices with  little salt and fry till  get transparent.

• Now add chilli powder, turmeric powder, chicken masala powder and stir for a min.

• And now add the pieces of tomato, curry leaves fold and cook till the oli leaves sides of the pan.

• Now add chicken pieces and stir well.

• Leave until the chicken cook well. No need to add water because the chicken itself leave water while cook.

• At last add the grounded coconut paste, mix well. Now add the required amount of water. Water amount is purely your wish. if you want like thin gravy need to pour more water. Otherwise pour less amount of water is enough.

• Within 4 - 5 mins switch off the heat and sprinkle coriander leaves and spring onion and serve hot with  what ever combination you like. because it goes well with all types of main course like white rice,parotta,roti,kushka rice even for biriyani.

• Enjoy the day with tasty recipes......

Have a nice day....