Cabbage Rice

Back after months! Very very sorry for not responding to your queries, was that much busy making home better.. :) Now back with a simple rice recipe to fill our little pearls' lunch boxes, Cabbage Rice.. Its a real pleasure getting a "satisfied" feedback while they come back from school..



Ingredients
basmati rice 1 1/2 cups
cabbage chopped length wise 2 cups.
capsicum chopped 1
onion 1
pepper powder 1 tsp
cheese grated 2 Tbsp
oil
salt



How to prepare
Cook rice and keep aside.
Heat oil, saute chopped onion until transparent.
Saute cabbage and capsicum in the same.
When it is about to cook, add salt and pepper, mix well.
Add cooked rice in this stir.
Sprinkle cheese over this, serve hot.

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Mangalore Fish Curry

Once when I tasted a Manglorean fish curry from our neighbour, I didn't like the taste. She added only little tamarind and that was incompatible with our taste buds.. :) Things have been changed when the amount of tamarind increased, now it has been one of the favourites.. !



Ingredients needed,
fish fillets 6 medium size
Used king fish.
small onions 8
tomato 1 big
garlic cloves 4
red chillies 8
green chillies 3
curry leaves few
cumin seeds 1 pinch
fennel seeds 1 pinch
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp use kashmiri
coconut milk thick 1 cup
tamarind paste 1 goose berry size
salt
coconut oil



How I prepared it,
Remove seeds from red chillies.
Soak tamarind in 1 cup water for some time and take the extract.
Peel shallots and garlic.
Grind together, garlic cloves,red chillies, shallots, cumin and fennel.
Heat 2 Tb sp of oil in a pan.
Saute the ground mixture in this.
When it changes color, add curry leaves, chopped tomato and turmeric and chilly powders.
Saute and Put fish fillets with salt and tamarind water.
Cook until oil separates on top.
Don't cover the lid while cooking.
Pour coconut milk and place slit green chillies over the curry.
Allow to cook for some time, until the curry is thick.
Adjust thickness by adding or reducing water according to your taste.

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Bilimbi Chutney / Irumbanpuli Chammanthi

There were about 43 comments in the inbox. Now you know the reason why couldn't you find any reply to your queries and comments..
Have posted a bilimbi pickle earlier. This one is very simple to make and tastes great with rice and dosas.



Ingredients,
bilimbi / irumbanpuli 6 medium size
small onions / shallots 6
green chillies 3 or 4 or as per taste
coconut oil 2 or 3 teaspoons
salt

How to prepare,
Grind all ingredients together except coconut oil to make a coarse paste.
Transfer to a bowl and pour coconut oil over it.
You may not get the exact color of the dish as you see in the picture. It might be light purple , the color of shallots..

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Egg Puri

My blog turns 5 on this Newyear's Eve. Alhamdulillah.. Thanks to my readers, friends and relatives who supported me all these years..
I have nothing special to give you all on this special occasion. My niece was asking mom to make this puri when she saw it in a kid's magazine. Soon I a took some pics with my mobile when she prepared.. :) The recipe was for moms, to make it for their kids. I hope all moms here will prepare it soon for the little pearls...



Egg Puri Ingredients,
eggs 2
maida (all purpose flour) 1 1/2 cups
atta (wheat flour) 1 1/2 cups
onion 1 medium size
green chilies 1
coriander leaves chopped 1 Tbsp
pepper powder 1 tsp
garam masala powder 1 pinch
salt
oil



How to prepare,
Make a dough using Aatta and maida.
Make small puris.
Chop onion and green chilly.
Break egg into a bowl, mix with chopped onion, green-chilly, coriander leaves, all powders and salt.
Place one puri in a small bowl (a bowl with a deep bottom).
Pour the 2 tsp egg mixture.
Place one puri over this and press edges.
Heat a frying pan, apply 2 tsp ghee or oil.
Place this puri carefully on the pan, fry on a low flame by flipping over the puri frequently.
Cook until both sides are cooked well.

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Kanji Vellam Halwa / Rice Soup Halwa

I have been seeing the neglected comments and unanswered queries here since few days... please bear with me, I have a big reason for that.. A great loss in my life, my uppa (father) left us.. I don't know what to write here and was trying to hide.. But I love this little space in net and that took me back.. I would cook nothing special nowadays and this one was in the draft.. This is mom's preparation and I hope you are going to love this.. If you have doubts regarding this recipe please ask through the comment section. Insha Allah will try to answer ...



Ingredients needed,
kanji vellam thick (Rice Soup) 4 cups
coconut grated 1 coconut
jaggery 6 big blocks
rice powder 1 cup
cardamom powder 1 tsp
cashews and raisins few



How Mom Prepared It,
Take coconut milk from one coconut by blending grated coconut with enough water.
Take thick coconut milk and mix this with kanji vellam.
Take this together in a heavy bottomed vessel and place on stove top.
Allow to boil stirring occasionally.
Then add jaggery blocks, allow to melt it completely by stirring occasionally.
Then add rice powder mixed with little more kanjivellam.
Add cardamom powder and stir continuously.
When this turns thick and reaches a string consistency add cashews and raisins.
Grease a pan using ghee, transfer the contents into that.
Allow to cool.
Cut into desired shapes, enjoy with tea!

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Broccoli Egg Dry Fry

Normally steaming is the best option to consume broccoli in a healthy way, stir-frying also helps.. Experimenting on whatever ingredient you cook may bring out nice results, some times.. This simple dish was born once when I got bored of our ordinary veg curries. Serve this with rice or roti, your kids may let you fill their lunch box with this... :)



Ingredients,
broccoli 1 medium
egg 1
onion 1
ginger chopped 1/4 tsp
curry leaves few optional
pepper powder 1 tsp
salt
oil



How I made it,
Chop broccoli into small florets.
Heat oil, saute chopped onion in a pan.
When it is semi transparent, saute ginger and curry leaves.
Saute for few seconds, and break egg into that.
Stir, and make like scrambled egg dish.
Add pepper powder and salt, along with broccoli pieces.
Mix well, place the lid, cook on a low flame.
Open the lid and stir occasionally.
Cook for only few minutes.

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Mughlai Chicken Curry

A simple dish from the Mughlai Cuisine, hope you all may love this. H's European colleagues were very much impressed with it's mild taste, and kids too loved.. Eat like the Emperor and come back to share your thoughts... :)



Ingredients used,
chicken 1 kg
onion 3
garlic paste 2 tsp
ginger paste 2 tsp
coriander powder 1 Tbsp
kashmiri chilli powder 3 tsp
turmeric powder 1/2 tsp
coriander leaves chopped few
cardamom 2
cinnamon 1/2' stick
cloves 2
garam masala powder 1/2 tsp
curd 3 Tbsp
cream optional 2 tsp
cumin seeds 1 pinch
almonds 3/4 cup
oil
salt



How I Prepared,
Wash and clean chicken,
Marinate with curd, chilly powder, turmeric powder, garlic and ginger paste and salt.
Keep for some time.
Soak almonds in hot-water, allow to cool, peel.
Grind them into a fine paste.
Keep aside.
Chop onion into very finely.
Heat oil add cumin seeds , then chopped onion.
Saute until transparent.
Add cardamom,cinnamon and cloves and stir for a while.
Add marinated chicken with coriander powder and stir for a while.
Pour 1 cup water.
Allow to boil.
Add garam masala powder and cook until the chicken is done.
Add the ground almond paste to the cooked dish and when begin to boil, remove from fire.
Add cream and mix well.
Garnish with coriander leaves, serve hot.

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