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MATAR PULAO RECIPE / GREEN PEAS PULAO RECIPE

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MATAR PULAO RECIPE   INGREDIENTS FOR GRINDING Peeled garlic - 10 nos Sliced ginger - 3 nos (1 inch) Green chilies - 3 nos INGREDIENTS FOR TEMPERING Oil - 3 tbsp Cinamon - 2 nos Cloves - 4 nos Elaichi - 1 no Bay leaf  - 1 no Cumin seeds - 1/2 tsp Thinly sliced onions - 2 nos Fresh green peas - 1 cup Finely chopped mint leaves - 1/4 cup Rock salt - 3/4 tsp Sonamasuri rice - 1 cup (soak for 20 minutes) Coconut milk - 1 cup Water - 1 cup Preparation time : 15 minutes Cooking time : 30 minutes No of servings : 3 members Cuisine : Indian Coarse : Lunch box recipe or dinner Method: 1. To a blender jar, add ginger, garlic, green chilies and grind it into fine coarse mixture. 2. Heat oil in a pressure cooker, add cinamon, cloves, elaichi, bay leaf, cumin seeds and sliced onion. 3. Saute for 2 minutes, then add ginger, garlic, green chili mixture, fresh green peas, mint leaves, salt          and mix once.  4. Add soaked rice, coconut milk, water, stir once,...
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CAPSICUM CHUTNEY RECIPE

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CAPSICUM CHUTNEY RECIPE INGREDIENTS Oil - 1 tbsp Chana dal - 1 tbsp Urad dal - 1 tbsp Chopped onion - 1 no Finely chopped capsicum - 1 no Green chilies - 2 nos Peeled and sliced ginger - 2 nos (1 inch) Tamarind - a small  piece Rock salt - 1/2 tsp (as required) Coriander leaves - few Water - 1/4 cup (for grinding) INGREDIENTS FOR TEMPERING Oil - 1 tsp Mustard seeds - 1/4 tsp Curry leaves - 1 string Preparation time : 10 minutes Cooking time : 10 minutes No of servings : 3 members Cuisine : Indian Coarse : Side Dish for idly or dosa Method: 1. Heat oil in a kadai, add chana dal, urad dal and fry until it turns golden brown in color. 2. Add chopped onion, capsicum, green chilies and saute for 2 minutes. 3. Add chopped coriander leaves, ginger, tamarind, salt, saute for a minute and turn off the flame. 4. Let it cool down completely, place it in a blender jar, add water and grind it into smooth paste. 5. Place the chutney in a bowl, for tempering, heat oil in a tadka pan, add mustard ...
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PAZHAM PORI RECIPE

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PAZHAM PORI RECIPE INGREDIENTS Maida - 1 cup Rice flour - 2 tbsp Salt - 2 pinches Crushed elaichis - 2 nos Turmeric powder - 1/4 tsp Jaggery powder - 1 tbsp Cooking soda - 1 pinch Water - 3/4 cup - 1 cup  Riped nendram bananas - 4-5 nos Oil for deep frying Preparation time : 10 minutes Cooking time : 20 minutes No of servings : 4-5 members Cuisine : Kerala Coarse : Snacks Method: 1. Take riped nendram bananas, peel the skin and slice it thinly. 2. To a bowl, add maida, rice flour, salt, turmeric powder, jaggery powder, cooking soda, crushed                elaichis and water.  3. Mix it into smooth, thick batter, add sliced bananas and coat the batter all over the bananas. 4. Heat oil in a kadai, drop it into the oil and fry for a minute. 5. Flip over the pazham pori and fry until it turns golden brown in color on both sides. 6. Drain the pazham pori from the oil and serve. Take 4 riped nendram bananas Peel the skin Slice the bananas thin...
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