Wishing all a Merry Christmas and Happy New Year 🌷🌷🌷🌷🌷
Thursday, October 14, 2021
Brinji is a flavored rice popular in Chennai. It is a cousin sister of the popular ghee rice, pulav, kuska, veg briyani and tomato rice. There are many kinds of rices in India with a garam masala flavor. The south Indian Ghee rice is prepared without tomato, while kuska is cooked with some soup (if it is non veg kuska). Brinji is something like 'vegetable briyani' minus the vegetables and coconut. As far as I know , Chennai people do not use much coconut milk or ghee in their cooking. So obviously brinji should be made with simple ingredients like a pack of store bought 'whole garam masala sachet', ginger garlic, onion, tomato etc.
In Chennai, they usually serve this with onion raitha for breakfast cum lunch or dinner. But if served in weddings, they would serve this brinji as a tiny scoop along with a kurma and potato chips before serving the white rice for sambar. I prepare it very rarely, but we love it very much.Mostly I cook rice and sambar or some non veg curry during weekends. Nowadays my hubby dear always wants different and newer variety of foods, as we are all eating 100% home cooked meals since 2020. The following recipe is for 4.
|Brinji rice with tandoori chicken and onion raitha|
|cook soy chunks in hot water|
|soak rice at room temp for 10 -15 mins|
|whole spices getting saute`ed|
Basmati rice - 2 1/2 cup (approx 500 gm or 1 lb)
peanut oil - 1/2 cup
Onion - 2 big (250 gm)
Ginger - 2 inch
garlic - 10 pearls
Serve as main course meal (lunch or dinner) along with raitha.
Friday, July 16, 2021
Thursday, May 6, 2021
I used to have another airfryer (Bella brand) and it was good too. But we could do in small batches only. Recently we bought this Ninja foodie 6 in 1 indoor grill during Thanksgiving from Kohls. After that airfrying has become more easier because of that large surface area. We donated our previous airfyer and started using the Ninja grill regularly.
|Mix salt, oil , turmeric powder|
|Chips made at 330 (tastes perfect but needs more color, so we slightly rise the heat)|
|Increase the heat to get crunchy perfect colored chips|
|Perfect crunchy plantain chips in airfryer|
Unripe plantain (long variety) - 1 or as per need
coconut oil or olive oil (any oil) - 1 tbsp
turmeric powder - 1 /2 tsp (optional)
salt - 1 tsp
(Red chilly powder - little for garninshing)
Peel the skin of plantain gently , leaving behind some thick skin on. If using an adjustable type slicer, then set the screw to make medium thin to thick chips for plantain. Slice the plantains and keep handy.
In the mean time , preheat the airfryer . Set the temperature to 330 C and 10 minutes.
After the preheating is done , it will show 'ADD FOOD'. Then open the top and arrange the chips in single layer. After covering the entire tray, arrange another layer in zig zag fashion over the first layer. Never dump all chopped slices in a hurry. This may take some time, but still worth it.
Put the chips in a container and sprinkle little salt and chilly powder. Shake and mix well.
Keep open to cool completely before putting the lid.
Store at room temperature.
Plantain chips is ready.
Serve as snack or side dish with any rice.
The success of homemade chips (plantain or potato), lies in the following:
1. the thickness of the chips - For deep frying - medium thin to thick chips
2. The quality of vegetable used. (fresh is the best). Yethan kaai (Plantain) is the best. Matured and little ripe is also good. We can see them at Aldi and many American grocery stores in USA.
3. Arrange the chips one by one in single layer and then arrange another layer over it. Do not crowd or dump on fryer basket (they will definitely stick with each other).
Friday, April 30, 2021
Upma is a basic tiffin item of Tamilnadu. While saying this, all South Indians love dosa idli better. Upma is a kind of handy dish only. Dosa maavu can never run out of our houses as if it is kept in some 'Akshaya patram'. Some people make fun of upma as it is commonly made in college hostels. But hubby and me love upma very much. This upma used to come handy during some rare occasions. I know nowadays we are all blessed with the privilege of cereal or bread, but before this era, our moms used to trust in this humble upma. Still I love upma better than many readymade boxed breakfasts. I remember how amma used to whip out some upma , the minute we landed after some vacation.
I started preparing most basic dishes in instantpot in a simplified manner and am recording them for my family and friends. I have done this recipe in 3qt duo IP. You can try in any electric cooker.
Hope this recipe comes handy !
|Upma with sugar and tomato pickle|
Rava (semolina) - 1 1/4 cup
water - 2 1/2 cup
(water = number of cups of ravai x 2)
onion - 1 (small)
green chilly - 2
ginger - 1 inch
curry leaf - 1 sprig
channa dhal - 1 tbsp
mustard - 1/2 tsp
sesame oil - 3 tbsp.
Switch on the IP and choose saute mode.
Transfer it to a plate .
Chop the onion, curry leaf, ginger, green chilly finely.
Now press cancel.
Close the lid. Put the pressure valve.
The above said quantity is for two adults.
Wednesday, April 28, 2021
Turmeric powder - a pinch
water - 3 cups
sesame oil - 2 tbsp
curry leaf - 1 sprig
mustard (kaduku)- 1/2 tsp
fenugreek (venthayam) - 1/4 tsp
asafoetida (hing) - a pinch
garlic - 1 whole (small)
cumin - 1 tsp
whole black pepper - 1 tbsp
salt - to taste
Extract juice from tamarind by adding 1 cup water each time and repeat thrice or till water runs almost clear.
Add chopped tomato. (or add 2 tbsp pureed tomato).
Add turmeric powder, salt. Keep aside.
Peel garlic. Grind the garlic, pepper, curry leaf, hing and cumin coarsely without water.
Heat oil in a wok.
Add the fenugreek and mustard . After the mustard gets splutter , put the garlic pepper mixture.
Now pour the tamarind extract and let it boil till the raw smell vanishes. Add chopped cilantro (optional).
Then switch off the flame
Makes 500 ml of clear rasam.
Let the rasam settle down first and just serve the top layer of rasam.
Serve over hot rice along with appalam or thogaiyal .
If preferred serve as a soup , but after meals.
Sunday, April 4, 2021
Wednesday, January 20, 2021
Adai is a kind of spicy dosai (Tamil cuisine). If you want to read more please click to see my usual adai recipe, nine grain adai. I prepared a newer kind of adai this week using millet along with other ingredients. This tastes more similar to the original adai, but this feels lighter. This is my own version of a millet adai, hope you all try this and enjoy !
Idly rice / any rice - 1/2 cup
Channa dhal (Kadalai paruppu) - 1/2 cup
urid dhal (Uluntham paruppu) - 1 tbsp
ginger - 1 inch
Dry red chilli - 5
Asafoetida powder (hing) - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp (to taste)
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprig
Wash and soak together everything given 'to grind' for 4-5 hours (except ginger, salt, turmeric, hing).
I soaked it by 6 Am and prepared the batter by noon and made this adai for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dals should not ferment).
Finely chop the onion, cilantro , curry leaf and add this to adai dosa batter.
Heat a thick cast iron dosa pan and coat it with a little sesame oil. Drizzle water and wipe clean.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Flip it. wait to get adai cooked on both sides.
Like wise make as many as required.
Adai dosai is ready!
Do not prepare it in batches before serving. Because adai tastes better when served hot.
So start making adai , as soon as your loving family sits in front of the dinner plate😍
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.
Thursday, January 14, 2021
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