Broccoli Carrot Thoran/poriyal

Broccoli Carrot Thoran: Serves: 3
Preparation Time : 7 min
Cooking Time: 10 min

Ingredients:-

Broccoli – 200 gram

Carrot – 100 gram

Salt – to taste

Turmeric powder – ¼ teaspoon

For Tempering: 

Olive oil – 2 tspn

Mustard seed – ½ tspn

Urad dhal – ½ tspn

Channa dhal – ½ tspn

Whole red chilli – 1

Green chili – 3 inch size 1 (chopped)

Garlic – 2 cloves (chopped)

Onion – medium  size  - 1 (chopped)

Water – 1 tbspn

Grated coconut – 2 tbspn

Method:-

Cut the carrot in small cubes. Add one cup of water and little salt and cook for 5 minutes.

 Add Broccoli florets in hot water  for about 5 minutes and drain  it. Set aside.

In a wok,  heat the oil and  add the  mustard seed, red chilli, channa dhal, urad dhal and saute for one minute.

Then,  add chopped onion, garlic, and green chili fry 3 minutes.

Now,  add broccoli and  carrot.

Stir well and add salt to taste and  turmeric powder.

Sprinkle 1 tablespoon water and close it with lid.

Cook on low fire about 5 minutes.

Finally, add grated coconut and stir well.

Remove from the heat.

Serve with plain rice or chappathi.

Note:   Broccoli is very good for anemic people.   Carrots are  good for the eye-sight.

Sending to kerala kitchen hosted by kaveri. and Ayesha's Any one can cook series - 40

Banana Nestle Dessert

I prepared butter chicken for the dinner, I used the nestle cream ½ tin, next day my son wanted to eat something,  I used this leftover of  nestle cream,and I made a simple and   quick dessert for him.

Banana Nestle Dessert
serves: 1 kid


Ingredients:-

Nestle cream – ½ tin

Sugar – 2 tspn

Banana Chiquita – ½ of 1 


For Garrnishing:-
saffron - 5 
black raisins - 8

Method:-

Add 1 teaspoon sugar into nestle cream in a bowl and whisk.

Slice the banana in round shape and add it to nestle cream.

I am sure your kids will enjoy this yummy dessert.


Note: Instead of banana you can use  strawberry, Mango etc...  which your children like.

You can start this food for your kid after 8 months, It  will cure the constipation problem for all .

I am sending these recipe to ramya's ABC Series Desserts 
Biko - ramya's ABC Series Desserts and
Fig and Tomato Halva - ramya's ABC Series Desserts

Nithu"s  Healthy Food for Healthy Kids - Baby Food (6 to 9 Months)

sameena's My culinary creation banana recipe 

& Anzz valentine Special  Event

Linking to Sharan's Samayal Dessert Banana 22.11.12

Chennai Chicken Biriyani

Biriyani is most popular in Muslims Marriage. In our Marriage we  prepare Mutton Biriyani, ennai kaththirikaai, thayir pachadi, mittaa khana.This my family favourite Traditonal biriyani.

We are making very simple and yummy biriyani.I like making biriyani. Some of  the Biriyani's like Hyderabad , Mughal,Ambur biriyani,thalappakaddu biriyani,vegetable Biriyani, chettinad’s are different. Some of them are more spicy too.

Chennai Chicken Biriyani
How to Make Perfect Chicken Biriyani?

Servers: 4 to 5 person

Preparation time: 20 min

Cooking time: 45 min

Ingredients:- 

Chicken with bones – 750 kg

India gate Basmati rice – 800 gram

Ripe tomato big – 6

Onion big – 6

Ginger garlic paste – 4 table spoon

Coriander leaves –  1 cup (chopped)

Mint leaves – ½ cup (chopped)

Green chili – 8 nos

Curd – 150 ml

Red chili – 3 tspn

Turmeric powder – ¼ tspn

Salt – to taste

Red colour – 2 pnch

Ghee – 2 tspn

Lemon – 1

Oil – 200 ml

Cinnamon – 2 “ size 2 nos

Clove – 4 nos

Cardamom – 3 nos

I

Wash and clean the chicken seven times. While washing the chicken you can add vinegar or lemon juice.

Wash and Soak the rice for 20 minutes.

In a vessel heat oil and temper the cinnamon, clove, cardamom. Then add chopped onions and stir for 2 min and close the lid and keep the flame low, leave for 5 min.

Then add ginger garlic paste stir well and  keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves stir it for 1 min.

Cut tomato lengthwise. now add tomato and green chili, again close the vessel and leave on low flame cook  for 5 min. then add red chili powder, turmeric powder, salt and stir well.

Allow to cook on low flame  for 10 min, after that mash masala and tomato  well. add the chicken and curd,squeeze half lemon juice, stir continuously and  keep on low  flame and  allow to cook  for about  15 min.

Mean while in a big vessel pour enough water and boil, add rice . cook rice separately when it is 3/4^th done,  squeeze half lemon juice and 1 tsp oil,  drain the water and set aside the cooked rice.

  (Approximately for biriyani boiling the rice for 7 minutes enough)

Now strain the ¾ cooked rice and put above the chicken gravy don’t mix. In 1 teaspoon of  water add colour powder(optional), mix and sprinkle above the rice. Now  allow to dhum for 20 minutes in very low flame. After finishing Dhum add ghee and top to bottom mix slowly

Now yummy biriyani is ready to serve with ennai kathhtirikkaay, raitha,chicken fry.
Ramadan Recipe
Muslim Marriage Traditional Biriyani
Chennai Chicken Biriyani
How to make chicken biriyani - Step by Step

I am sending this Chicken Biriyani to Reva's Royal Feast  biriyani event.

9.10.12  - Linking to My Healthy happy kitchen Asiya's Feast of Sacrifice 

28.8.13

Linking to Minnie's weekend Gala Dinner & Cutichi kitchen 100th post & giveaway

Ragi Porridge

Starting the solid food to the baby is the very big task and the mothers have to be very careful in preparing the items. Always use separate pan, spoon and plates and that should be thoroughly sterilized.

                                                             RAGI PORRIDGE  - serve - 1Baby

INGREDIENTS:

Ragi Flour  (finger millet) -  2 tspn

sugar  - ¼ tspn

ghee - 1 drop

salt – ¼ pinch

water - 150 ml

METHOD:

Mix ragi powder in 100 ml water and strain it on white muslin cloth (or) tea strainer, do it again with 50 ml water.

In  a small vessel bring to boil for 5 minutes stirring continuously without  any lumps then add sugar and salt, now allow the ragi porridge to simmer for 5 minutes on medium flame stirring occasionally. Finally add ghee.

From 4th month of your baby we can start solid food, very first is the ragi porridge. For initial giving we have to try a little porridge to the baby and it is very healthy and good for bones. After sixth month we can add milk to the porridge for preparation.

For my two sons I used to give them first Ragi Porridge,  Ragi with milk porridge, then  i’ll Prepare sathu mavu at home and give them.

I am sending this recipe to Nithu's Healthy Food for Healthy Kids

Tomato curry leaves soup

Soups are very good for health.  Soups are great to have especially during winter season. 

Adding pepper to the soup helps to heal throat ulcers.
Soups are good for pregnant women too. 

Ingredients:
Tomato - 1/2 kg
curry leaves - half cup
crushed Black pepper - 1 tspn
chopped onion - 1 tbspn
salt - to taste
sugar - pinch
butter - 1 tspn
water - 750 ml
corn flour powder - 1 tspn
water - 50 ml

Method
Wash the tomato and cut into 4 pieces
Wash and chop the curry leaves.

In a pressure cooker, add tomato, curry leaves, crushed pepper,  salt ,
and  650 ml water.

Cook it over the medium flame for about 3 whistles.

Once the pressure cooker cools down, mash the tomatos and curry leaves slightly and strain it.

 Again, add 50ml cup hot water and strain it.
  Bring the strained soup into a pan.  Add butter,sugar ,salt, pepper powder  as needed. Bring to boil for 10 minitues.
Add 1 tsp corn flour dissolved in 50 ml water and pour in to tomato soup.

 Stir for 5 min.

Serve hot with any appetizers, butter fried bread pieces or chips.


I am sending this soup to kahakai kitchen's souper Sundays and Priya'shealthy diet event soup.

Left Over Cooked Rice Pongal

Pongal is a south Indian traditional food. We can prepare varieties of pongal like Ven pongal,Sarkakrai pongal, Barley Sweet Pongal , Milk Pongal, Fruit Pongal, Akkara vadisal. ………. .I have given here a recipe, to prepare pongal with the left-over cooked rice. Very simple and easy.

Left Over Cooked Rice Pongal

Ingredients

Left overcooked rice – one cup

Moong dhal – 2 soup spoon full

Cumim seed – ½ tspn

Asafoetida -  2 pinch

Turmeric powder – ¼ tspn

Water – 400ml

For seasoning:

Cashew nut – 5 Nos

Black whole pepper – 8 Nos

Cumim seed – ½ tspn

Green chilli  – 1

Ginger – 1 inch size

Curry leaves – few

Ghee – 2 tbspn

Method

In a pan dry roast wash yellow moong slightly brown. Then soak dhal for 10 min

In a pressure cooker,  add cooked rice, moong dal,  asafoetida, cumin seeds and turmeric powder. 

Cook it over the medium flame for about 3 whistles.

Once the pressure cooker cools down,  add ghee to the rice and dal pongal and mix it well.

You don't have to mash it.chop the ginger , green chillies and cashew nuts.

In a separate pan, heat little ghee.  Add the seasonings: pepper, cumin seeds, curry leaves, chopped ginger, green chillies and cashew nuts .Pour it over the cooked pongal and stir it to coat well.

Serve it hot with sambar, vadai and chutney.

.

I am sending  this recipe to tickling plate radhika's let's cook rice event ,and simplysensatioanlfood let's cook with left overs.and veena's  vej junction cooking with leftovers

for  let's cook with rice

veg ghee rice.

Happy Pongal to all my blog friends.

9.10.12 - 

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

Bow Biscuits

Bow Biscuits -Servers : 3

Ingredients

Maida (Plain Flour) - ½ cup (100gr)

Sugar – 2 tbspn – (25 gr)

Butter – 1 tbspn
Salt – ½ pinch

Cardamom powder – ½ tspn

Method:

Melt the butter and power the sugar

Mix all the ingredients, (melted butter, powdered sugar, cardamom, salt, Maida) and add enough water to make soft dough.

Divide into three portions and make thick round chappathi.

Horizontally and vertically cut one inch and make a bow size.

Heat the oil and keep medium flame, fry all the bows until both sides are golden brown.

My son designed this bow biscuits.


Allow to cool and keet it in an air tight container.

Very crispy tea time snack is ready.

Sure it may stay for one month same crispy.

You can make the  different shapes square, diamond shape also.
Instead of butter you can add Dalda or ghee.

I am sending this recipe to srivalli's kid's delight hosting by vej junction veena

Cucumber Mint Raita & Cucumber Sweet Salad

Happy new year to all my blog friends...
Cucumber Mint Raita & Cucumber Sweet Salad

For biriyani, I am preparing variety of salad and raita like veg , cucumber mint, beetroot peanut,coconut onion etc……..

Whenever I am making salad for biriyani I always prepare sweet cucumber salad for me and my son.

1 -  Cucumber mint raita  - Servers - 4

Ingredients

Cucumber – 1 no

Curd – 200 ml

Salt – ¼ tspn

Mint leaves – 10 no

Onion – 1 no medium

Green chilli – 1 no (as per your taste)

Method

Wash cucumber,green chilli, mint leaves,onion and  chop all the vegetables.

Whisk the curd add salt and chopped vegetables.

Granish with cucumber and mint. Serve it with biriyani

2 - Cucumber Sweet salad - Serves - 2

Ingredients

Cucumber – 2 no

Sugar – 2 tspn

Method

Wash and remove the skin from cucumber.

Slice the cucumber into thin round shape.

Sprinkle the sugar and serve.

Quick salad for kids,  very simple and easy .I like this salad very much since my childhood, now even its my son's favourite.

cucumber bhajji

I sending this recipe to  Richa prinka 's veggie fruit month of cucumber and Kahakai Kitchen's Souper Sundays