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  

Crispy Cauliflower - Snacks mela

Best Starter recipe.

Ingredients

Cauli flower -  ¼ kg

Oil – for frying

For batter

Maida – 100 gram

Corn flour powder – 25 gram

Rice powder – 1 tbspn

Chilli powder – 1 tspn

Salt

Red food colouring -   1 pinch (if required)

Ginger garlic paste – ½ tspn

Method

Wash and Cut cauliflower into florets, add little salt, boil the cauliflower with enough water and strain it .set aside

Mix all the above said ingredients as idli batter except oil.
Heat oil dip the Cauliflower florets into the mixed batter and deep fry.
Serve with tomato ketchup.
.

மொரு மொரு காலிப்ளவர் please check the link

&&&&&&&&&&&&&&&&&&*******************&&&&&&&&&&&&&&&&&&&&&&&&&&

Eggplant Bajji sandwich Please click the link/

Eggplant Bajji with Bread Sandwich

Ingredientseggplant  (brinjal) - 1 no
besan flour - 3 soup spoon full
corn flour  - 1 soup spoon full
garlic powder -  ¼   tspn
fennel seed powder -  ¼ tspn
red chilli powder – ¼  tspn
salt - to taste
oil – ½  tspnBaking soda  - 1 pinch

Method

 Add little water and mix all the ingredients, except eggplants,  to become a thick batter (like idli batter consistency) . Heat oil over a medium flame.  Dip the eggplants in the batter one by one and deep fry to golden brown.

For sandwich

Bread
Tomato ketchup
Eggplant bajji
Butter

Take two slices of pan fried bread.  Spread the ketchup over it. Place the bajji in between and make a sandwich

%%%%%%%%%%%%%%%********************%%%%%%%%%%%%%%%%%%%%%%

Prawn & Mutton Kheema Kabab Please click the link for recipe

@@@@@@@@@@@@@******************@@@@@@@@@@@@@@@@@@@@@@@

Vada Bread Please visit here step by step picture

This is a popular snack in North India.  It tastes good with Pav Bun and sauce.  For a change i made it vada bread

Ingredients: Bread 8 slices or buns - 4

Butter - enough to fry
tomato ketchup - as needed
Dates chutney or any sweet chutney
To make the vada:
Instant mix Bajji flour - 1/2 cup
Corn flour  - 1 tablespoon
to make the masala filling:cooked  (boiled and peeled) potato - 1
onion - 1 chopped
green chillies  - 1 finely chopped
turmeric powder - 1/4 teaspoon
oil - 1 teaspoon
to saute:
mustard seeds - 1/4 teaspoon
cumin seeds - 1/4 teaspoon
few curry leaves
frozen green peas - 1 tablespoon
asafoetida powder (hing) - 1 pinch

Method:

A. Prepare the potato masala.  In a thick bottomed pan,  heat oil. 

Add mustard seeds, cumin seeds, hing powder,  and curry leaves.
Add the green peas, onion and green chillies and saute  well .
Add turmeric powder and salt to taste.
Add the mashed cooked potato and mix well to the mixture.
Remove from heat and set aside.
Once cold, make small potato masala balls. Keep aside.

B. Butter the bread slices or buns and fry them in a pan.

C. Mix the bajji flour with the corn flour and mix well with enough water.

Heat oil in a pan for deep frying.

Take the potato balls one by one and dip in the bajji mix batter and fry it until golden brown.

D.Take the butter fried bread  slices or bun.  Apply ketchup on one slice and the sweet chutney and another slice.  To serve to adults, you can add green spicy chutney instead of ketchup.   Place the fried potato balls in between and make a sandwich.

It can be eaten as a breakfast or as an evening snack with hot tea.

%%%%%%%%%%%%%**********%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Palak bonda dates coriender chutney. Please Click the link for step by step picture.

KEERAI BONDA

INGREDIENTS:

Urud dhall – 200 gms

Ginger – finely chopped 1 tbspn

Green chilly – 2 nos

Keerai – 1 bundle

Onion – 1 big

Salt – to taste

Idli soda – 1 pinch

Curry leaves – few

Coriander leaves – few

Oil – for deep fry

Pepper crushed – few

METHOD:

Soak urud dhall for one hour, then grind it to a nice paste with salt.

Finely chop the washed keerai.

In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.

In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.

This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.

In tis bondas i have added the palak keerai.

In the busy world For Ofice or School all are like fastfood only. Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food. This past 20 year daily i am packing for  my children and hubby and me breakfast and lunch.different type of sandwiches

I Sending these recipes to srivalli's snack mela

Cashew Soji Kheer with Poha Idli - White Christmas Challenge

There are so many varieties of kheer like soji (rava or cream of wheat), cashew kheer, rice kheer, Badam (almond), sago, pista kheer ,poha.   Its really this  Cashew kheer yummy and very light  kids delight.


My entry for White christmas Challenge

Cashew nut Soji Kheer

Serves – 3

Ingredients

Low fat Milk – 2 cup
Cashewnut -  8 no
Sugar -  75 gram
Soji -  25 gram
Cardamom – 1 no

Method

Grind cashew nut in to smooth paste to cashewnutBoil the milk with cardamom, and add ground paste.Reduce the heat,  and slowly add soji and stir well without lumps. Finally add sugar and stir well.  Serve with Idly, Sponge Dosa,Idliyappam, Appam.For richness you  can fry the cashew nuts in a ghee and add into cashew soji kheer,

World'sBest breakfast Idli there so many varities of idlis like , soji idli, moung  beet idli, sweet idli, egg idli, vej idli, poha idli, ragi idi , barle idli.etc...

Ingredients

Idiy Rice – 2 cups
Poha(aval) - 1 cup
Urad dal – ¾ cup
Fenugreek seed (Methi) – 1 tsp
Handful of - Cooked rice
Baking soda – ¼ tspn
Salt – to taste

Method

Wash, Soak urad dal and fenugreek and rice,poha,cooked rice separately  in water for  4 to 5 hours  or overnight.

First grind separately urad dal and fenugreek smooth paste keep aside and next rice,poha,cooked rice  grind in to coarse paste, then mix it well . Leave ferment for 8 hours.

Once the batter is fermented Add salt and baking soda and mix well.

Grease the ildy pan with oil or ghee and pour the better, steam cook for 10 min.

Serve hot  with coriander chutney, tomato chutney, sambar, fish curry, mutton kurma,idly podi of cashew kheer.

Poha Milk Flakes

Note:Poha, made from flattened rice,Flattened rice (also called beaten rice), easy-to-cook, It is often eaten for breakfast , we can make poha milk flaks, poha uppma,poha vadai,poha salad etc…..

I sending this recipe to white christmas challenge, Jingle all the way , juiles christmas delicacy and vardhini's sinfull delight

Arabic Strectch Model Abaya

Latest collection of Arabic Strectch Model burka(Abaya) available on all sizes like ( 50 to 62)

1. Model - Strectch

   Colour - Red with stones

   Type - close

   Design   - Grand

2. Model - Strectch

   Colour - Voilet

   Type - Close

   Design - simple

3. Model - Strectch

   Colour - Pink

   Type - Close

   Design - simple

4. Model - Strectch

   Colour - Golden with stone

   Type - Close

   Design - Grand

5. Model - Strectch

   Colour - Bage

   Type - Close

   Design - simple

6. Model - Strectch

   Colour - Green

   Type - Close

   Design - simple with stone

7. Model - Strectch

   Colour - double colour Dark pink with beige

   Type - Close

   Design - stones

Please visit about   chennai plaza - Welcome to Chennai Plaza

8. Model - Strectch 

   Colour - Grey 

   Type - Close

   Design - simple with stone

9. Model - Strectch

   Colour - Cream

   Type - Close

   Design - Flower type with grand stones

 

CHENNAI PLAZA



No, 277/30 Pycrofts Road,1st Floor, (opp:shoba cut piece)

Triplicane , Chennai 600 005

Tel: 91 44 4556 6787

Mr.Mohideen Mob: 91 78 45367954

Mr.Ibrahim Mob: 91 98 43709497

Email id: chennaiplazaik@gmail.com

http://chennaiplazaik.blogspot.com/

Stuffed Mutton Kheema Murthaba

Murthaba is Islamic  Traditional food.

Healthy nonveg Stuffed with mutton kheema , we can make same like prawn, mixed vegtable,cabbage with egg,chicken also. It's very tasty combo. I am regularly prepare for Morning tifin or night dinner.

MURTHAFA 

INGREDIENTS:

FOR PREPARING DOUGH:

Maida – 2 cup

Egg – 1 no

Dalda – 1 tbspn

Salt to taste

FOR THE STUFFING:

Mutton kheema – 200 grms

Ginger garlic paste – 2 tspn

Cumin powder – ½ tspn

Onion  - ¼ kg

Tomato – 2 no

Chilli powder – ½ tspn

Turmeric powder – ½ tspn

Garam masala powder – ½ tspn

Green chilly – 2 no

Coriander leaves - little

Oil + little ghee (or) butter– for frying

Salt to taste

Egg beated – for spreading in the paratha

METHOD:

  Yummy murthaba amzaing taste, very easy to prepare .(murthaba, egg parata, muddai rotti)

In a tawa heat the oil, add chopped onions sauté until it cooks then add ginger garlic paste, tomato, above said all masala powders and fry it well.Then add the mutton kheema in to that and cook till it done and finally add coriander leaves.

Prepare soft dough and make balls in it, then grease each balls with the oil

Now roll the dough in to big flat paratha and spread little amount of beated egg.

Take one tbspn of stuffing, keep it in the center, now fold the edges and make a square shape.

You can make this in Rectangle shape murthaba ,triangle shape murthaba

In a frying pan heat some oil put the paratha and cook all the sides till golden brown.

Yummy parata ready to serve with ketchep.
serves : 3

Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal

Bottle Gourd with Hamoor Fish Cutlet Sandwich

                                                    BOTTLEGOURD WITH FISH CUTLET SANDWICH

Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food.

INGREDIENTS:

TO BOIL THE FISH:

Hamoor fish  - ½ cup

Salt  - little

Ginger garlic paste – ½ tspn

Pepper powder – ¼ tspn

FOR THE CUTLET:

Grated bottle gourd – ½ cup

Boiled potato – 1

Boiled carrot – ¼

Onion – 1

Green chilly – 1

Coriander leaves – little

Garam masala powder – ½ tspn

Pepper powder – ½ tspn

Bread crumbs – 1 tbspn

TO COAT THE CUTLET :

Egg – 1 (beated)

Corn flour – little

Bread crumbs – to the need

METHOD:

Clean the fish and boil them with above said ingredients, after it get boiled drain the water and crumble the fish.

In that fish add the grated bottle gourd , boiled carrot, potato, chopped onion, green chilly, pepper powder, garam masala powder, salt, coriander leaves, bread crumbs mix altogether and make round shape cutlets.

First dip the cutlets in the egg and coat in the corn flour and bread crumbs.

Heat oil in the tawa shallow fry all the cutlets and keep aside.

TO MAKE THE SANDWICH:

Kuboos

Sliced carrot and cucumber

Fish cutlet

humuus

METHOD:

Split the kuboos in to two in that spread the humuus little and set the sliced carrot, cucumber, cutlets and finally add little ketchup. Now the yummy fish cutlet sandwich ready.


Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal