Milagai Pachadi (Green Chilli Pepper Pickle) Recipe

Milagai Pachadi (Green Chilli Pepper Pickle) Recipe


*Ingredients:*

FRESH GREEN CHILLI PEPPER(Cayenne Pepper)[PacchaiMilagai] - 15,
TAMARIND [Puli] - 3/4 ounce,
SESAME SEEDS [Ellu] - 4 tsp,
CUMIN SEEDS [Jeeragam] - 2 tsp
SUGAR [Sarkarai] - 3 tsp,
DRY RED CHILLI POWDER [Pattai Milagai Podi] - 1 tsp,
ASAFOETIDA [Perungayam] - 1/2 tsp,
MUSTARD SEEDS [Kadugu] - 1 tbsp,
TURMERIC POWDER [Manjal Podi] - 1/4 tsp,
COOKING OIL - 3 tsp,
SALT - To taste

*Method: *

1. Powder the sesame seeds finely and keep it aside.

2. Wash and slit the chillies into half, to 3/4th of its length [do not cut
it into two half]

3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind
juice.

4. Heat the oil in a kadai[vaanali] and add the mustard seeds, Cumin Seeds,
when they splutter, add the green chillies and saute it for 2 minutes, then
close the kadai with a lid and keep the heat in medium. After 4 minutes the
chillies will start becoming pliant. Now add turmeric, asafoetida, salt,
sesame powder, red chilli powder and saute it well so that the masala gets
mixed with the chillies evenly. Add tamarind water to it and close the lid
and keep it for 5 minutes.

After 5 minutes, keep stirring it every 2 minutes so that the contents do
not get burnt in the bottom of the kadai. After 15 minutes add sugar and
stir. When the chillies get well cooked and soft the masala and the tamarind
water together becomes a well mixed gravy and the oil starts
floating on top of the gravy. Now remove it from the stove and serve it with
plain rice, chappatis, dosas, or curd rice as a side dish.

*Tips: *

# Do not reheat this dish once the preparation is over.

# Depending on the individual's preference for hot taste one can add or
reduce the number of green chillies and the amount of sugar.[too much sugar
will destroy the
authenticity of the dish]

*Storage: *

Store this after the dish cools down in a dry porcelain dish or a clean dry
bottle with an air tight cover. Take care not to use moist/ wet spoon. This

நாகூர் கொத்து பரோட்டா

நாகூர் கொத்து பரோட்டா

---

கொத்து பரோட்டா செய்ய தேவையானவை

பரோட்டா – 2
முட்டை – 2
வெங்காயம் – 1
தக்காளி – 2
கறிவேப்பிலை – ஒரு கொத்து
கொத்தமல்லித்தழை – ஒரு கொத்து
மிளகுத்தூள் – ஒரு தேக்கரண்டி
எண்ணெய் – தேவையான அளவு
உப்பு – தேவையான அளவு

கொத்து பரோட்டா செய்முறை1. வெங்காயம் தக்காளியை நன்கு கழுவி பொடியாக நறுக்கிக் கொள்ளவும்.
2. அடுப்பில் சட்டியை வைத்து எண்ணெய் ஊற்றி வெங்காயம் போட்டு நன்கு வதக்கவும்.
3. பின்னர் தக்காளியைச் சேர்த்து நன்கு வதக்கவும்.
4. அடுத்து பரோட்டாவை சிறுசிறு துண்டுகளாக பிய்த்துப் போட்டு லேசாக வதக்கவும்.
5. பின்னர் முட்டைகளை உடைத்து ஊற்றி, சிறிதளவு உப்பு (ஏற்கனவே பரோட்டாவில் உப்பு உள்ளது) சேர்த்து கட்டிபிடிக்காமல் நன்கு கிளறவும்.

6 பின்னர் மிளகு, நறுக்கிய கறிவேப்பிலை சேர்த்து நன்கு கிளறவும்.
7. கடைசியாக அடுப்பிலிருந்து இறக்கி வைத்து நறுக்கிய கொத்தமல்லித்தழை சேர்க்கவும்

Chicken Biriyani

Chicken biryani

Ingredients:
# Chicken - 1 kg
# Rice (Basmati) - 750gms
# Onions - 5
# Tomatoes - 5
# Ginger - 3 inches
# Garlic - 1 pod
# Green Chilies - 10
# Red Chili Powder - 1 tsp
# Turmeric Powder - 1\4 tsp
# Black Pepper - 10
# Cloves - 6
# Cinnamon - 2 pcs
# Cumin - 1 tsp
# Cardamom - 2
# Black Cardamom - 6
# Bay Leaves - 6
# Coriander Leaves - 1 bunch
# Yogurt - 200 gms
# Saffron - 15 strands
# Milk - 1/4 cup
# Oil - 1 tbsp & 2tsp
# Salt - To taste
# Water - 1 litre
# Cashew nuts & Raisins (optional) - To taste
# Pure (desi) Ghee (if you are using Nuts) - 2tsp


Directions...


# In a big bowl mix yogurt, red chili powder, turmeric powder and salt.
# Mix washed chicken in the above mixture and keep aside for at least 2 hours.
# Wash rice with water and drain them.
# Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside.
# In another pan warm milk and soak saffron in milk.
# Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste.
# Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder.
# Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color.
# Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring.
# Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil.
# Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas.
# Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice.
# Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer.
# Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel.
# Remove lid and garnish with finely chopped coriander leaves.
# Add roasted cashew nuts in 2tsp pure ghee and raisins.
# Serve hot with chilled raita and your choice of sauce/chutney.

Shahi Egg Curry

Shahi Egg Curry

Shahi Egg Curry

Ingredients ( To serve - 4 )

1. Chopped Onions -- 3/4th cup
2. Eggs -- 6
3. Green Chilli -- 2 (Chop it)
4. Garlic cloves -- 4 to 5 (Chop it)
5. Chopped Tomatoes -- 3/4h cup
6. Milk Cream (Malai) -- 3 tbsps
7. Chopped Coriander leaves ( Cilantro ) -- 2 tbsps
8. Garam masala, Chilli Powder -- 1/2 tsp
9. Turmeric powder --1/4th tsp


Method :
1. Boil the eggs and cut into half. Keep aside.

2. Take 2 tbsp of oil and fry the green chilli and onions in it for a while. Add turmeric powder, chilli powder and salt.

3. Now, add the tomato and garlic and cook well for upto 10 minutes(approx) on medium. ( add a little water, it should turn out as a gravy )

4. Towards the end, add the milk cream and mix well. Now, add the eggs and stir gently.

5. Garnish with coriander and garam masala.

Note: Don't cook for a long time after adding the milk cream. Also, Shahi Paneer can be made by replacing the egg in the above recipe with Paneer.

Indian Cooking Recipe : Spicy Bean Soup
Ingredients:
For the chilli bean soup
900 gms (2 lb.) tomatoes
1 onion, chopped
1 capsicum, chopped
3 spring onions
1 small can (220 gms) baked beans
3 tsp sugar (approx.)
½ tsp chilli sauce
2 tbsp oil
salt to taste

For the white sauce
2 tbsp butter
2 tbsp plain flour
2 teacups milk
salt and pepper to taste

For serving
Grated cheese and chilli sauce

Method:
For the white sauce
Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout.
Take out from the heat and gradually add the milk.
Combine until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens.
Put salt and pepper and mix properly.

For the chilli bean soup
Chop the spring onions with half the leaves into small pieces.
Keep aside one whole tomato. Cut the remaining into big pieces, put 5 teacups of water and cook.
When cooked, take out a soup by passing through a sieve.
Cut the remaining tomato. Heat the oil in a vessel and sauté the onion for 1 minute.
Put the capsicum and spring onions and sauté for 2 minutes.
Put the tomato soup and boil for at least 10 minutes.
Put the chopped tomato, baked beans, white sauce, sugar, chilli sauce and salt and cook for a few minutes.
Serve hot with grated cheese and chilli sauce.

PONGAL

Sweet pongal

Ingredients:

raw rice 1cup

jaggery 2cup

ghee 2tbs

cashewnuts 5 fried in ghee

raisins 5

cardamom powder 1/2tsp

Method:

Wash the riceadd 3 cups of water and pressure cooker for 3to 4whistle.

Put jaggery in a heavy bottomed vessel,add 1/2cup of water and bring to boil.when it starts boiling remove from stove and strain it so that any mudand rug will be removed.

Now open the cooker and add jagerry syrup.keep it on the stove and stir continuously on low flame till both rice jaggery syrup mix well and add fried cashewnuts,raisins,cardamampowderand remaining ghee.

Pongal kolam

Kerala Avial

Kerala Avial

Ingredients

Rawbanana,white pumpkin,cucumber,brinjal,drumstick.

green chillies 8pcs

coconut 1cup

jeera 1tsp

turmeric powder 1tsp

tamarind juice 1/2 cup

coconutoil 2tsp

salt asper taste

curry leaves 6

Method

1.cut all vegetables in to big pieces and take about 2cups.

2.heat oil and add the vegetables cook untill soft.Add water and tamarind juice little by little .while it is getting cooked.Add a pinch of turmeric.

3.Make a soft paste of jeera,coconut,green chillis.Add this paste above cooked vegetables.

4.Finally garnish with curry leaves.