Vegetable Fried Rice

Vegetable Fried Rice

Its main ingredients are vegetables and rice.

Ingredients

Basmati Rice......................2cups
Carrot..................................1
Cabbage............................50gms
Beans..................................50gms
Onion...................................1
Capsicum...........................1
Spring Onion.....................3
Green Chilies.....................3
Pepper Powder..................1tsp
Ghee.....................................2tbsp
Oil.........................................1tbsp
Soy Sauce.....................1tbsp
Cashew............................6
Salt to Taste
Coriander Leaves............few

Method

Wash the rice and soak for  10 minutes and drain.
Fry the rice with ghee for 5 minutes.
Cook the rice by adding water and salt.The rice should not be over cooked.
Heat  a pan with oil add all cut vegetables, chilies.When the vegetables are tender add vinegar and soy sauce and saute it. Add pepper and salt and cooked rice.Garnish with coriander leaves and roasted cashew nuts.

Potato Podimas

Ingredients

Potato..............................4
Green Chilies....................4
Coconut...........................1/2 cup
Curry Leaves......................few
Mustard Seeds.................1tsp
Chana Dhal..................... 2tsp
Salt to Tatse

Method

Boil the potato, peel and mash.grind the coconut, curry leaves and green chilies coarsely.
Heat a pan with oil add mustard seeds and chana dhal.
When it crackles add the potato and coconut.
Mix well and serve with sambar rice.
(You can omit coconut and use this dough for potato vada)

Whole Wheat Pasta With Spinach.

Pasta.................1cup
Spinach.............2cups
Basils................1cup
Walnuts.............1cup
Olive Oil............1/2cup
Pepper..............1tsp
Salt to Taste

Method

Roast the walnuts for two minutes.
Boil water with salt and 1tsp oil. Add the pasta when the water boils and cook the pasta.
Remove the pasta  and filter.

Blend the spinach, basil and walnuts with olive oil.
Add this paste to the pasta pepper and  little salt .
Mix well, add olive oil and  cheese.
Very tasty and good for health

Diwali Bhakshanams(தீபாவளி பக்ஷணம்)

  Diwali Bhakshanams Click the below recipes

Thattai (Snack),  

Ribbon Pakodas

Thenkuzhal

South Indian Spicy Mixture( Chivda)

Diwali special marundu (Ginger Lehiyum)

Maladu

Kaju Burfi(cashew nut Burfi)

Pal Kova (Milk cake)

Anjir/Dates Burfi (Figs/Dates Burf

Bundhi ladu

Netrankai Upperi 

Chakli( Like Murukku)

Thenkuzhal

South Indian Spicy Mixture( Chivda)

Pasi Paruppu payasam

 

Milk Shakes for Kids

Banana Strawberry Shake



Milk........................1cup
Vanilla Ice Cream.....1 scoop
Banana....................1
Strawberry...............3

Blend all together in a blender


Chocolate Milk Shake.

Milk...................................1 cup
Vanilla Ice Cream...............1scoop
Chocolate Syrup.................1tbsp

Add all ingredients together and blend for a minute.

Onion Tomato Raita

Vegetable pulav and  raita is the good combination. Raitas are very easy to prepare. You can make different kinds of raita using. cucumber/dhuthi. spinach. karela, yellow pumpkin, bundhi, and ladyfinger.

Onion Tomato Raita

Yogurt...................1cup
Chopped Onion......1/4 cup
Chopped Tomato.....1/4 cup
Green Chili...............2
Mustard Seed..........1tsp
Broken Red Chili......2
Salt to Taste
Coriander Leaves

Method

Churn the yogurt and add the onion, tomato salt and green chili..
Mix well, Heat a pan with 1tsp oil, add the mustard and red chili.
When it crackles. add to the raita.
Sprinkle the chopped coriander leaves.

Pasi Parippu Payasam

Pasi parippu payasam is one of the delicious desserts in Kerala and Tamil Nadu. It is very simple to prepare. I always make this dessert  whenever  we invite our relatives to our house.

Ingredients
Moong Dhal......................1cup
Jaggery..............................1 1/2 cup
Coconut Pieces...................2tsp
Cashew Nuts........................2tbsp
Cardamom Powder............1/4tsp
Coconut Milk.....................1 tin


Method

Fry the moong dhal (pasi parippu) (dry) till it becomes red.
Cook the dhal adding enough water in presure cooker for one whistle.
Then add jaggery and boil till it mixes well with the dhal. 
Add the coconut milk.It should not boil after adding milk. 
Heat a pan with 1tsp ghee add coconut pieces, cashews and fry till they become red. 
Add to the payasam Sprinkle cardamom powder.

Nai Appam ( Sweet Appam)

On Krishnashtami Day we make nai appam, vella cheedai, murukku, uppu cheedai and vella aval. Even  we make this appams for Karthika Deepam festival.This sweet appam is offered as naivedyam to God most of the temples in Kerala.

Naiappam

Ingredients

Raw Rice...............1cup

Vellam (Jaggery).....1 cup

Cardamom Powder..1/2 tsp

Ripe Banana.............1/2

Coconut Pieces.......2tbsp

Method

Soak the rice for about 2 hours and grind into fine paste adding the jaggery and banana.
Heat appakarai with ghee.
Add the coconut pieces and cardamom powder to the dough.
Drop one spoon dough into the kuzhi and cook one side
Cook in low flame.. Then turn the other side and cook.
You can dip a tooth pick to see whether they are cooked inside.
It tastes so good

Can be used oil instead of ghee

Instead of rice use wheat flour..

Podi Vakaikal( How to make sambar/Rasam powders)

Sambar Powder
Coriander Seeds........................ 100gms

Red Chilies...................................100gms

Chana Dhal....................................50gms

Curry Leaves.................................Few
Fenugreek Seeds..........................3tbsp
Asafoetida..................................... Small piece

Method

Fry all ingredients except asafoetida with out oil.
Fry the asfoetide witl little oil and remove in paper towel.
Grind all together into a fine powder.
Store in an airtight container and use it for making sambar.

Rasam Powder

Red Chilies.................................200gms
Coriander Seeds........................100gms
Pepper.......................................50gms
Cumin Seeds.............................50gms
Tur Dhal.......................................50gms
Curry Leaves...............................few
Asafoetida................................ Small piece

Method.

Fry all ingredients except asafoetida and keep.

Heat a pan with 1tsp oil, add asafoetida (Solid) and fry it.

Remove it to a paper towel..Powder all together into a fine powder.

Keep it in air tight container.

Peas Bhaji

Ingredients

Peas............................1cup

Grated Coconut............1/4 cup

Tomato.........................2

Onion...........................2

Turmeric Powder..........1/4tsp

Mustard Seeds..............1tsp

Jaggery Powder............2tsp

Tamarind Paste..............1tsp

Coriander Seeds............2tsp

Cumin Seeds.................1tsp

Red Chili.......................5
Salt to Taste

Method

Fry coriander seeds, red chili and cumin seeds in oil and grind with coconut.
Chop the onions and tomatoes into pieces.
Heat a pan with oil add mustard seeds.
When it splutters add the onion, peas, and ground masala.
Fry for a few minutes add tamarind water,tomatoes , turmeric powder, and salt.
Cook till the peas are cooked well.
Add little jaggery powder. Mix well and serve with chapathi / rice.