mint lime juice recipe

 

ingredients lime mint sugar icecube water

Kadalai Curry

 

Ingredients:

• Kadalai (cook with 8 whistle)
• Onion - 2 (medium chop)
• Tomato - 2 (medium chop)
• Garlic 6-7 pods
• Ginger - 1 inch
• Green Chilli - 4
• Turmeric - little
• Chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Pepper powder - little
• Cummin powder - little
• Cummin 1/2 tsp
• Whole pepper - few

Preparation:

Fry and Grind:

• Oil
• Ginger
• Garlic
• Green chili
• Onion
• Tomato
• Cummin 
• Whole pepper
• Handfull of cooked kadalai

Oil + Mustard + Cumin + ground mix - fry until oil comes out

Turmeric + Chili powder + Coriander powder + Pepper powder + Cumin powder + Garam Masala

Add cooked Kadalai + its water content

Boil until the curry consistency is reached

Veg Pulav

 

https://www.youtube.com/watch?v=jerEKMLSJJI

ingredients basmati rice : 5 cup (1kg) Water : 10 cups mixed veggies : 500 to 600 grams ginger garlic paste : 1 table spoon ghee : 2 table spoons oil : 200ml sliced medium onions : 3 geen chillies : 4 cardamoms/elachi : 4 cloves : 6 shajeera/black cumin seeds : 1 tspn cinnamon sticks : 2 black cardamom/badi elachi : 1 bay leaves : 2 salt to taste

Banana Cake

 

Vatha kulambu

 

https://www.youtube.com/watch?v=Lo_Pe7_yAiQ

Ingredients:

Selvakodis Biryani Recipe

 SELVAKODIS BIRYANI RECIPE

A.      Deep Fry:

1.       Deep fry 1 kg Onion until it turns golden brown

 

B.      Marination:

1.       1 kg Chicken

2.       2 spoon Salt

3.       2 spoon Chilli Powder

4.       2 spoon Biryani Powder

5.       ½ spoon Fenugreek (whole)

6.       3 spices each

a.       Clove

b.       Cinnamon

c.       Cardamom

d.       Star Anise

e.       Bay Leaf (1 leaf broken in 3 pieces)

7.       Ginger Garlic Paste

a.       1 whole Garlic

b.       Same quantity of Ginger

8.       ¼ deep fried Onion from the quantity prepared

9.       ¼ cup Oil

10.  ½ cup Yogurt (blend well)

11.  6 wholes Green Chilis (cut into half the long way)

12.  3 spoon Lemon

MARINATE FOR AT LEAST 2 HOURS

C.     Soaking Rice:

1.       Take 750 grams of Rice (3 ½  cups) and soak it in water for 30 minutes (to save time, this can be done when marinating the chicken)

 

D.     Cooking Rice:

1.       Take 8 cups of Water (2.5 cup of Water for each cup of Rice) and boil it

2.       Add 1 spice each

a.       Clove

b.       Cinnamon

c.       Cardamom

d.       Star Anise

e.       Bay Leaf

f.         Cumin (½  spoon)

3.       Add 1 spoon Oil

4.       Add 1 1/2 spoon Salt

5.       Add soaked Rice (from Step C)

6.       Keep the flame on high for 5-6 minutes

 

E.       Mixtures:

1.       Boil Water in a pot to keep it on top of the Biryani for dum

2.       Mix some Saffron into ½ cup hot Milk

3.       Mix 1 tbsp of Ghee into 1 cup of hot strained Rice Water

 

F.       Layer Preparation:

1.       Sprinkle ¼ deep fried Onion on Chicken

2.       Layer 1

a.       Strain 1/3 Rice and add it into the marination pot

b.       Sprinkle ¼ deep fried Onion from the quantity prepared

c.       Add ½ Saffron Milk into the pot

d.       Pour ½ Ghee Water into the pot

3.       Layer 2

a.       Strain 1/3 Rice and add it into the marination pot

b.       Sprinkle ¼ deep fried Onion from the quantity prepared

c.       Add ½ Saffron Milk into the pot

d.       Pour ½ Ghee Water into the pot

 

G. Dum Preparation:

4.       Cover the pot using Aluminum Foil and then close the pot with a lid

5.       Place the hot water pot on top of the lid

6.       Cook on high flame for 10 minutes

7.       Place dosa pan underneath the Biryani pot

8.       Cook for 30 minutes with the flame at a little lower than the halfway point between low and medium heat

9.       Turn off the stove and leave the Biryani in the pot for an hour to cool

 

SERVE AND ENJOY

Karasev - Madras Ramayana

Kadala movu - 1 cup

Rice flour - 1/4 cup

Perungayam powder - little 

Chilli power. - 1/2 tsp

Pepper - 1 tsp (grind)

Cummin  - 1 tsp (grind)

Ghee - 1 tsp

Salt - 3/4 tsp

Garlic - 3 pod (grind)

Water - 1/4 cup 

Poori Kizhangu Masala

 

https://www.youtube.com/watch?v=7ddfY3fRsek

Turmeic - 1/4 tsp

Perungayam powder - little 

Urad dal - 1/4 tsp

Gram dal - 1 tsp

Oil + Urad dal +  gram dal + mustard + cumin +  onion + red chilli + cashew + onion + ginger + salt + green chilli + turmeric + Perungayam + potato + water 

Poori

https://youtu.be/M1IgScHm2Fo?si=eZS7NfHuwkN5i2sa

Ingredients:

Whole Wheat flour-2 cups

Sooji/semolina/Rava-1Tbspn

salt-1/2tsp

sugar-1/2tsp

water-as required for kneading the dough

Oil-1tsp

Oil-for deep fry

Cathel chicken| Cathal chicken

 

https://www.youtube.com/watch?v=b4SndDKcz1Y

Ingredients:

• Chicken - 50 gms
• Ginger Garlic paste - 2 tsp
• Curd - 1 tbsp
• Oil 2 tbsp
• salt - 2 tsp
• Red chilli - 10
• Fenugreek (peruncheeragam) - 2 tbsp
• Cinnaman (pattai) - 5 pieces
• Lemon - 1/2

Fry and Grind (kora kora):

• Fenugreek
• Cinnaman
• Red Chilli

Marinate (30 mins):

• Chicken
• Salt
• Oil
• Ginger Garlic paste
• Curd
• Ground mix
• Lemon Juice

Direction:

• Pour oil in a frying pan
• put the marinated chicken pieces
• Fry until its fully cooked and as per our taste

Prabhu Biryani Recipe

 Vessel purchase in sabzi Mandi or India bazaar with lid

Ingredients:

• Chicken or mutton or prawn or fish (pomfret or king) - 1 kg
• For Mutton, cook it in pressure cooker with 7.5 cup water, turmeric, pepper powder, salt, ginger garlic paste
• Basmati rice - 1 kg ( soak for 1/2 hour) and filter and keep )- 5 Red cups
• Onion - 1 kg slice it
• Green chilli- 6 long whole one
• Chilli powder as per taste - 3 spoons
• Biryani masala-2 spoons
• Spices - 4 each
• Fennel seed - 1/3 tablespoons
• Yogurt-1/2 cup
• Water - 1:1.5 cup (reduce half cup and 1/2 cup yogurt)
• Oven - 425 degrees
• Cook time- 25 minutes
• No tomato
• Coriander leaves-1 handful
• Podhina leaves-1 handful
• Garlic-1 whole
• Ginger- same quantity as garlic
• Oil - 10 spoon

Directions:

Oil + spices + onion half cooked + green chilli + ginger garlic + chilli powder + coriander leaves +podina leaves + mix well + meat mix well and cook until oil stays on top + water + yogurt + filtered rice + cook until it becomes thick + cover with lid and close with Chapathi flour to dum the biryani + keep in the preheated oven