Capsicum Rice: MADHU SREE

This is one of my favourite rice I prepare often.

Capsicum Rice:

Capsicum - 1 for 1 person
Ural dal - 1/2 spoon
Cooked rice
Oil
Turmeric Powder - litle
Chilli Powder - 1/4 spoon
Salt

To Grind:

Red Chillies - 7
Urad Dal - arai kozhambu karandi (  sorry these are my measuring thinggies , karandi, 1 kai, arai kai  )
Channa dal - arai kozhambu karandi
Asafoetida powder aka perungayam

Method:

Heat the pan, dry fry Red chillies, asafoetida, urad dal and channa dal. After it turns slightly brown, Transfer the contents to a mixer grinder and make a powder.
Keep it aside.

Now let us go to the main dish,

Heat the same pan, pour oil. Now add urad dal after it started turning brown, add capsicum, fry for a minute.
Add salt, chilli powder turmeric powder. Cover a cook so that the capsicum cooks soon. Turn off the stove after ensuring that the capsicum is well cooked.

Now add the cooked rice to the capsicum content, then, add 1 spoon of the prepared powder, give a good mix. Check for the spice and salt, if salt is required, it can be added now.
If spice is less then add 1 more spoon or the desired content of the prepared powder. Give a good mix again. Thats it Capsicum rice is ready.
It may be appearing tedious but it is easy to prepare once the powder is ready on hand.

I prepared the powder and kept it safe so that I can add whenever I prepare this rice.

SPICY SWEET POTATO PORIYAL (kugan )

SPICY SWEET POTATO PORIYAL

Ingredients:
300 grms sweet potato
1 tbs oil
¼ tsp mustard seeds
1 sprig curry leaves
1 green chillie chopped
¼ tsp tumeric powder
1 tsp chillie powder
Salt to taste
¼ tsp garam masala powder
Enough amchur powder to taste


Method:
Boil the sweet potatos with little salt. 
Do not over boil it. Remove skin and cube it. Keep aside.

Heat oil in a non-stick pan, add in the mustard seeds and let it splutter.
Add in the curry leaves and green chillies.
Give a stir, slow the flame, add in the tumeric and chillie powder.
Give it a stir add in the cubed sweet potatoes, and salt.

Sprinkle little water and gently turn the potatoes.
See that it is coated with the spices.
Add in the garam masala powder, and the amchur powder.
Stir fry till nicely roasted, remove and serve.

SPICY FRIED GREEN BEANS (Ramrish )

Recipe Source: Ramrish

SPICY FRIED GREEN BEANS

Ingredients:
1 lb - fresh green beans
2 cloves -garlic minced
2tbsps - stir fry sauce or substitute with soya sauce
4 tbsps - any cooking oil
chilli powder,salt - to taste
Method:
Wash the green beans .Chop the ends off and cut the beans into halves.Heat oil in a pan.When the oil is very hot add the beans and keep on stirring them in high heat for about 5 minutes.Then add the minced garlic ,salt and continue the stirring for another 5 minutes.By this time the beans would have started to brown.
Add the soya sauce/stir fry sauce and chilli powder and saute for about 1minute.Turn off the heat.
Serve with rasam sadham(rasam rice).

EGGLESS SPONGE CAKE (kugan )

EGGLESS SPONGE CAKE 

225 grms all purpose flour
2 tsp baking powder
1 tsp baking soda

400 ml condensed milk
100 grms melted butter
4 tbs well beaten yogurt
2 tsp vanilla essence

200 ml milk

Method:

Preheat oven to 180 degrees C.
Grease and flour a 9 inch baking pan.

Sieve the flour, baking powder and baking soda 3 times.
In a bowl, whisk the melted butter and the condensed milk.
Add in the yogurt and vanilla essence.
Whisk again until you get a smooth mixture.

Now add 1/3 of the flour , to the butter-milk mixture and fold slowly.
Then add a little bit of the milk and fold again.
In this way, add the flour and milk alternatively, until the entire flour is finished.
Be careful with the milk, the consistency should be dropping only.
YOU NEED NOT ADD ALL THE MILK

Pour the mixture into the greased cake pan.
Bake for about 30 minutes or till the cake is cooked.
Remove and cool for 10 minutes before removing from tin.
A very nice cake to ice for birthdays, it slices well.

VEGETARIAN THAI GREEN CURRY (Kugan )

VEGETARIAN THAI GREEN CURRY

Ingredients:

4 tbs Thai green curry paste
400 ml coconut milk
½ cup water

1 cup Chinese cabbage shredded
½ cup carrot cut into sticks
½ cup red capsicum cut into strips
½ cup button mushrooms sliced
½ cup baby corn cut into fingers
½ cup tofu cubes, that have been pan fried

1 tbs fish sauce or to taste
Little palm sugar to taste
Salt to taste

¼ cup Thai basil leaves
1 fresh green chillie diagonally sliced

Method:
In a pot, add in the coconut milk, water and green curry paste.
Stir well and cook over low heat for about 10 minutes.

Now add in all the vegetables, seasonings and simmer for about 5 minutes.
Cook until the vegetables are cooked and not mushy.
Turn off the heat, sprinkle the Thai basil and the green chillies.
Serve with steaming jasmine rice.


NOTE: You can add in chicken pieces , or sea food if you like.


THANKS TO THE NET FOR THE PICTURE:

GREEN CURRY PASTE (kugan )

GREEN CURRY PASTE

Ingredients:
1 large bunch of coriander leaves
6 green chillies
1 tbs finely sliced lemon grass
1 tsp finely sliced galangal
3 pips garlic
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp ground cumin
½ tsp finely sliced kaffir lime rind, only the green part
1 tbs lime juice
1 tbs fish sauce
1 tbs soy sauce

Method:
Pound the peppercorns, coriander seeds, and cumin seeds first.
Now add all the ingredients into a mixie.
Grind to to a smooth paste.
Remove and store in a fridge.
It will keep well for about 3 weeks.

MINI Besan dosas/Besan omlette(Eggless): Madhu Sree

MINI Besan dosas/Besan omlette(Eggless):

I prepared these dosas last week, it turned out to be good. It is quick and easy to cook.
I will take a snap of this when I do the next time and share the photo. As of now bare with me .

Besan flour - 2 cups
Onion - desired
Cumin seeds - 1/2 tea spoon
Green Chillies - 2 finely chopped
Ginger - small piece chopped fine
Chill powder - optional for taste and more spice
Salt

Method:

Mix besan flour in a bowl with water(1.5 cups to get a thick batter), mix it without lumps. Add onion(Can be fried and added), cumin seeds, green chillies, Ginger, Chilli powder, salt. Mix well.
Pour on the dosa pan and wait till the base turns brown, flip it over and cook the other side, slide it to the plate. Dosas are ready to eat.

This can be had as a snack or as a side dish for vathakuzhambu rice, just like how people have omlet as side dish .
For variations can add some veggies.

Thanks,

Sree

Tamarind rava upma Madhu Sree

Tamarind rava upma:  Madhu  Sree

1 cup rava.
2 cups tamarind water(extracted from a goosebery sized tamarind ball)
Red chilli - 3
Urad dal - 3/4 spoon
Channa dal - 3/4 spoon
asafoetida/perungayam
Mustard seeds
Turmeric Powder
Chilli powder(if required)
Salt to taste.

Method:

Heat a pan with desired oil. Put mustard seeds, let is splutter. Add urad dal, channa dal, red chilli, asafoetida.
After the dal turned brown, add turmeric powder, little chilli powder, salt. Now pour tamarind water.
Once the water started boiling, slowly put the rawa and stir continuously as we do for normal upma, make sure it doesnt form lumps.
Tamarind rava upma is ready to eat. Serve hot with any type of chutney, I did bombay kadappa.

Thanks,

Sree

THAI VEGETARIAN RICE (Kugan )

THAI VEGETARIAN RICE

Ingredients:

2 cups cooked cold rice
1 tofu cut into cubes and shallow pan fried

2 tbs vegetable oil
5 pips garlic minced
½ tsp grated ginger
¼ cup sliced red capsicum
¼ cup sliced green capsicum
¼ cup baby corn strips
¼ cup carrot julienned
1 ½ tsp red chillie flakes
2 tsp soy sauce, little more if needed
Salt to taste
½ tsp light brown sugar
½ cup basil leaves, sliced

Method:
See that there are no lumps in the cold rice.
Shallow fry the tofu and keep aside.

Heat the oil in a non- stick wok. Add in the garlic and ginger.
Saute for few seconds till fragrant.
Add in the red, green capsicums, also the corn and carrot.

Give a good stir, add in the chillie flakes, soy sauce, salt,
brown sugar and basil leaves. Mix well and reduce the heat.
Add in the cold rice and tofu, and toss the rice gently to mix well.
Serve hot.

THAI CHICKEN FRIED RICE (kugan )

THAI CHICKEN FRIED RICE

Ingredients:

1 tbs vegetable oil
200 grms chicken breast cut into ½ inch by ¼ inch pieces
½ tbs fish sauce

1 tbs vegetable oil
1 pip garlic smashed
2 cups cooked cold rice
1 tsp light soy sauce
½ tsp fish sauce
1 egg lightly beaten ½ tsp of water
¼ tsp white pepper
A pinch of sugar

Little cucumber slices
Little scallions
1 lime wedge
Little fresh red chillies

Method:
Heat 1 tbs of oil, over medium heat.
Add in the chicken pieces, cook until just cooked.
Add in the ½ tbs of fish sauce, as you are stirring the chicken meat.
Remove and keep aside.

Heat the 1 tbs oil in the same wok, add in the smashed garlic.
Cook till nice aroma comes. Add in the cooked rice.
Breaking it up with a wooden spoon. Add in the cooked chicken.
Toss together the rice and the chicken, gently.

Add in the soy sauce and the fish sauce.
Increase the flame, add in the beaten egg, pepper and sugar.
Continue to stir fry until heated through and grains are seperated.
Taste and adjust seasonings.
Remove and garnish with cucumber, scallions, lime wedge and fresh chillies.

Simple Masala rice By Nithi Sri

Simple Masala rice By Nithi Sri

Ingredients
Palaya saadham ( Old cooked rice) - 1/2 cup 
Tamarind pulp - gooseberry size
Turmeric powder -1/2 tsp
Oil - 2 tbsp
Curry leaves - few springs
Urad dhal - 1tsp
mustard seeds - 1tsp
Ginger garlic paste - 1tsp
onion -1/2 small
green chilies - 2
chilly powder -1/2tsp
Salt to taste


Method
1. Take old rice in a bowl and add 1/2 tsp of turmeric powder and tamarind pulp and mix well with ur hand adding some salt. Allow it to soak overnight
2. In the morning take a kadai and heat oil. Add curry leaves, urad dhal and mustard seeds. 
3. When mustard splutters, add the onions and saute them well. 
4. When the onions are slight pink add the ginger garlic paste, green chillies slitted and saute until the raw smell goes away.
5. Add chilly powder and this point and cook for few minutes.
6. Now add the old rice mixture which is been soaking until the morning and give a nice stir
7. Cook for few minutes until all masalas blend into the rice
8. This serves as a nice breakfast or tea time snack and is a break from the normal tiffin varities like idli and dosa. Also people who are on diet can have this in the morning. As it is quite filling, lunch can be altered with a salad and u can still be active without hunger. Great way to start a day.

Quick spinach rice: By Madhu Sree

Quick spinach rice: By Madhu Sree.

Spinach - 4 cups
Garlic pods - 5 or 6 depends on the size
Jeera - 1/2 teaspoon
Urad dal
Turmeric powder
Green chilli - 4 if big, 6 if small.
Chilli powder - depends upon ur taste
Salt for taste
Oil - 3 spoon.

Method fo preparation:

Cut spinach and keep aside.
Cut the garlic horizontally, now crush the pieces gently, i use my knife the handling part to crush it.

Heat the pan, pour oil. Once it is hot enough, put urad dal, jeera.
Put garlic, greenchilli. Once the garlic pieces are slightly turning brown, put turmeric powder, salt, chilli powder and give a mix.
Put the spinach leaves and cook for about 3 - 4 minutes. Cover and switch off the stove.

Now put the rice in the pan and give a good mix. Spinach rice is ready to eat. Serve with hot tomato chutney.

BOK CHOY WITH OYSTER SAUCE (kugan )

BOK CHOY WITH OYSTER SAUCE

Ingredients:
3 pips garlic minced
1 tbs oil

300 grms baby bok choy, clean and remove each leaf.
½ tsp oil
A pot of water

2 tbs oyster sauce
2 tbs water
½ tsp corn flour
¼ tsp cooking oil
1/2 tsp sugar
Little white pepper

Method:
Heat a pan with the 1 tbs of oil.
Add in the minced garlic, saute till they turn light brown.
Dish out and keep aside. This is garlic oil.

Heat the pot of water with the oil.
Drop your baby bok choy into the boiling water.
Quickly blanch them for about 30 seconds.
As soon as they turn slightly wilted, remove from the pot.
Drain the water and arrange the vegetables on a plate.

In a wok, heat up the oil, add in the oyster sauce,
Water mixed with the corn flour, sugar and white pepper.
As soon as the sauce heats up and blends well, pour it
over the blanched vegetables. Top the vegetables with the garlic oil.
Serve immedieately.

KANGKONG BELACAN (Kugan )

KANGKONG BELACAN

Ingredients:

2 tsp oil

To Grind Into Paste:
1 tbs dried shrimp, soaked in hot water and drained.
3 fresh red chillies
3 shallots peeled
1 tsp shrimp paste (belacan )

300 grms kangkong cleaned and cut
A pinch of msg
Little salt to taste

Method:

Heat the oil in a wok, add the ground paste and cook for 4 minutes.
There will be a nice fragrant, add in the cut kangkong.
Stir fry at high heat untill well mixed.
Add in msg and salt if needed.
Do not over cook the kangkong.
Serve hot over steaming rice.