VEN PONGAL/ GHEE PONGAL RECIPE

INGREDIENTS: Serves 3 people
1.  Raw rice - 2 cups
2.  Split yellow moong dal - 1 cup
3.  Jeera - 1 tablespoon
4.  Cooking oil - 1 tablespoon
5.  Ghee - 1 tablespoon
6.  Curry leaves
7.  Pepper seeds - 1 tablespoon
8.  Salt to taste

METHOD:
1.  Soak the raw rice in water for 10 mins and filter them.

2.  Keep the cooker on flame and pour water and add the rice and salt to taste.

3.  Now keep a pan on fame when it gets hot pour ghee, cooking oil and add peeper, jeera and curry leaves
and stir them and pour them in cooker.

4.  Close the lid of cooker and wait till 2 whistles and off the flame.

Ven pongal is ready to eat.

More to come from Grace Dishes

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POPCORN CHICKEN/ POPCORN CHICKEN RECIPE

INGREDIENTS:
1.  Chicken pieces - 1/2 kg
2.  Cumin seeds - 1 teaspoon
3.  Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
4.  Paprika (kudamilagai) - 1
5.  Salt to taste
6.  Mint and curry leaves small amount
7.  Pepper - 1 tablespoon
8.  Curd - 3 tablespoon
9.  Ginger garlic paste - 1 tablespoon
10. Lemon juice - 1 teaspoon
11. Egg - 1
12. Maida - 1 cup
13. Corn flour powder - 1 teaspoon
14. Turmeric powder - 1pinch
15. Chilly powder - 1 tablespoon
16. Cooking oil - 1/4 kg

METHOD:
1.  Cut the chicken into small pieces.

2.  Fry cumin seeds, paprika, mint and curry leaves, spices and pepper in cooking oil.

3.  Grind the fried items in a mixer.

4.  Now take a bowl and mix turmeric powder, chilly powder, lemon juice, curd, ground items, chicken pieces and salt together and marinate for half an hour.

5.  Beat the egg and keep it in one bowl.

6.  Keep the mixed kesari powder, corn powder and maida in another bowl.

7.  Take the marinated chicken one by one dip them in egg and maida and fry them in cooking oil.

8.  Crispy popcorn chicken is ready to eat.

More to come from Grace Dishes

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CHAPATHI/ CHAPATI RECIPE

 

 INGREDIENTS:
1.  Wheat flour – ½ kg
2.  Salt to taste
3.  Milk small cup
4.  Cooking oil – 2 tablespoon

METHOD:
1.  Take a bowl mix the wheat flour with some oil and salt.

2.  Little by little add milk and water to make a dough.

3.  Now take a tawa and place it on a flame.

4.  Make  the dough  into round small pieces.

5.  Roll them  and spread them on tawa.

6.  Cook both the sides of chapatti first and if u need oil you can add it.

7.  Chapatti is ready to eat with potato.

POTATO FOR CHAPATTI

INGREDIENTS:
1.  Boiled potatoes - 3
2.  Onion – 1
3.  Tomato – 3
4.  Ginger garlic paste – 1 teaspoon
5.  Green chilly – 2
6.  Turmeric powder – 2 pinches
7.  Water – ½ cup
8.  Cooking oil – 2 tablespoon
9.  Mustard – 1 pinch
10.Curry leaves small amount

TO GRIND:
1.  Tomatoes, cumin and green chilly to be ground together.

METHOD:
1.  Pressure cook the potatoes for 3 whistles remove the skin and them into pieces and keep it aside.

2.  Keep a pan on flame when it gets hot pour oil and add mustard, curry leaves, onion, ginger garlic paste and fry them in oil till golden brown.

3.  Add the turmeric powder and ground tomato. cumin and green chilly paste to it and mix the cut potatoes.

4.  Now stir them well and add some water and salt to taste.

5.  potato side dish is ready to eat with chapatti.

More to come from Grace Dishes

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GOBI 65/ GOBI 65 RECIPE

INGREDIENTS:

1. Cauliflower – 1 flower
2. Turmeric powder – 2 pinches
3. Corn flour – 1 tablespoon
4.  Chilli powder – 1 tablespoon
5. Maida – 1/2 cup
6. Garam masala – 2 tablespoon
7. Kesari powder – ½ teaspoon
8. Salt to taste
9. Cooking oil – 2 cups
10. Ginger garlic and green chilli paste – 1 teaspoon

METHOD:

1. Cut and clean the flower and boil the flower in water for 20 mins.
2. Now drain the water and add turmeric,chilli powder, corn flour ,maida, garam masala, salt, ginger garlic and chilli paste and marinate for 30 mins.

3.  Then take a kadai pour some oil when it gets hot fry the cauliflower in the oil and fry them in simmer. within minutes gobi 65 is ready to eat.

More to come from Grace Dishes

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POTATO RECIPES/ POTATO FRY

INGREDIENTS:

1. Sweet potatoes – 2
2. Cooking oil – 1/4 kg
3. Salt to taste

METHOD:

1.  Clean the potatoes and take a scraper and keep it aside.

2.  Now keep a pan on flame and pour some oil when it gets hot take the scraper and hand it over the pan and scrape the potato.

3.  After scraping stir them well to cook in oil without sticking together.

4.  When it comes to golden brown color, off the flame and shift them to the vessel and serve hot with tomato sauce.

More to come from Grace Dishes!

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LEMON RICE/ LEMON RICE RECIPE

INGREDIENTS:
1. Lemon – 2
2. Red chilli – 2
3. Turmeric powder – 2 pinches
4. Asafoetida (perungayam)  – 1 pinch
5. Cooking oil – 3 tablespoon
6. Curry leaves
7. Salt to taste

METHOD:
1.  Take a kadai and keep it on a flame when it gets hot pour some oil.
2.  Add mustard, red chilli, asafoetida, turmeric, curry leaves and salt to taste.

3.  Switch off the flame and add the cut lemon juice and mix them well and stir with a fresh rice and serve hot. 

POTATO MASIYAL:

INGREDIENTS:
1. Boiled potatoes – 3
2. Turmeric powder – 1 pinch
3. Chilli powder – 1-1/4 teaspoon
4. Ginger garlic paste – 1 teaspoon
5. Cooking oil – 1-1/2 tablespoon
6. Salt to taste
7. Curry leaves

8. Mustard – 1 pinch

METHOD:
1.  Cut the potatoes into small pieces and keep it aside.

2.  Keep the kadai on flame and pour some oil. When it gets heated add mustard , curry leaves , ginger garlic paste and  onion .Fry them in oil for two mins.

 3.  Now add the turmeric powder, chilly powder, salt and the cut potatoes in the oil and stir them well until it forms thick.

Yummy potato masiyal is ready to eat with puliyotharai.

More to come from Grace Dishes.

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COMBINATION SERIES - 4 PULIYODHARAI

INGREDIENTS:

1.  Tamarind (puli)- small amount

2.  Mustard- 1 pinch

3.  Asofoetida (perungayam) – 1 pinch

4.  Curry leaves – little

5.  Turmeric powder – 1 pinch

6.  Salt as needed

METHOD:

1.  Soak some tamarind in water for 10 mins.

2.  Heat the kadai pour some oil, when the oil gets hot, put mustard , asofoedita, curry leaves , turmeric powder and some salt.

3. After these things get fried in oil, pour the thick tamarind juice into it and mix them well.

4.  When puliyotharai gets good thickness after cooking, off the flame.

5.  Mix the cooked rice into the puliyotharai mix and close the puliyotharai for 15 mins.

6.  Delicious puliyotharai is ready to eat.

YAM FRY: (SENAIKILANGU VARUVAL)

INGREDIENTS:

1. Yam- 1/4 kg

2.  Turmeric powder -2 pinches

3.  Chilli powder – 3-4 pinches

4.  Salt to taste

METHOD:

1.  Cut the yam in square shapes, wash them well in water.

2.  After washing it spill some turmeric powder, chilli powder and some salt to taste.

3.  Mix them well and keep it aside for 20mins.

4.  Take a pan pour some oil ,when the oil gets hot, put the yam into it and fry them on both the sides

5.  When they become brown in colour, take them out and serve hot.

More to come from Grace Dishes!

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COMBINATION SERIES - 3 GHEE RICE WITH PANEER BUTTER MASALA

INGREDIENTS:  To serve 4 people

1.  Basmathi rice - 1/2 kg

2.  Dalda – 100g

3.  Cooking oil – 5 tablespoons

4.  Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2     (yellakai) and biriyani leaf.

5.  Ginger garlic paste – 1 tablespoon

6.  Onion – 2

7.  Salt to taste

8.  Scraped coconut – 2 cups

9.  Mint leaves and curry leaves small amount

MEASUREMENT FOR COCONUT MILK AND WATER
For 1/2 kg rice, coconut milk  is 2-1/2 tumblers and water is 2-1/2 tumblers.

TO GRIND:

Scraped coconut to be ground and filtered

METHOD:

1.  Soak the rice in water for 30 mins.  Keep the pan on flame, pour the dalda and oil when it gets hot, add the spices, ginger garlic paste , mint leaves, curry leaves and onion.

2.  Fry them in oil till golden brown.

3.  Now add the measured milk and water and salt to taste. Meanwhile filter the rice and keep it aside.

4.  Wait till the foam comes and add the filtered rice and close the lid of the pan.

5.  Leave them only for two whistles.

Delicious ghee rice is ready within minutes.

PANEER DOUGH:

INGREDIENTS:

1. Milk – 1 litre

2. Lemon juice – 3 tablespoon

METHOD:

1. Boil the milk.  When the foam comes from the milk, add little by little the lemon juice.  By stirring the milk within 15 mins you can see the paneer and the water get separated.

2. Now take a clean white cloth and filter the paneer.

3. Wait till the water gets filtered from the cloth and after some time tie the cloth and keep a weight on it  for 30 mins so the paneer can stick together to get a shape.

4. Within 30 mins your paneer is  ready. You can use this for 1-1/2 weeks by refrigerating.

PANEER BUTTER MASALA:

Now let us see how to make paneer butter masala

INGREDIENTS:

1. Paneer – 10-15 pieces

2. Turmeric powder – ½ teaspoon

3. Coriander powder – 1-1/2 tablespoon

4. Chilly powder – 1 teaspoon 

5. Fresh cream – 1 tablespoon

6. Butter – 1 tablespoon

7. Cooking oil – 2 tablespoon

8. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai).

9. Garam masala – 1 teaspoon

10. Ginger garlic paste – 1 teaspoon

11. Tomatoes – 3

12. Scraped coconut – 2 cups

13. Onion - 1

14. Salt to taste

15. Curry leaves

To GRIND:

1. Coconut

2. Tomatoes

METHOD:

1.   Keep the kadai on flame pour some oil when it gets heated add all the spices, ginger garlic paste, curry leaves and onion cook them in oil till golden brown.

2. Now add the cut pieces of paneer and fry them in oil for 2 mins and add garam masala, chilli powder, coriander powder and turmeric powder .Fry them in oil for 2 mins.

3. Add the ground coconut and ground tomatoes and add butter, fresh cream and salt to taste  and stir them well.

4. Let them cook till the masala gets thick.

Within 10 mins paneer butter masala is ready to eat with ghee rice.  It is the best suitable side dish for ghee rice.  More to come from Grace Dishes.

Happy Cooking!