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!

Happy Cooking!

INDIAN SWEET RECIPES / RAVA KESARI

INGREDIENTS:

1. Rava – 1 teacup
2. Sugar – 1 teacup
3. Kesari powder – 2 pinches
4. Ghee – 1/4 cup
5. Cashew nut – 5
6. Milk – 1 cup
7. Water – 1-3/4 cup
8. Cooking oil - 2 tablespoon.

METHOD:

1. Heat the rava in a kadai and keep it aside.

2.  Heat another kadai and pour some milk, water, kesari powder cooking oil if you add this oil kesari will  not be stuck with the kadai. 

   3. Mix them well. Now add the sugar and stir them well till it dissolves.

4. After that add the fried rava adding little by little the ghee to it.

5. When it gets thick decorate the kesari with some fried cashews and cardamom

More to come from Grace Dishes.

Happy Cooking!

INDIAN SWEET RECIPES / RAVA LADOO

   

INGREDIENTS:

1. Rava – 1 cup
2. Sugar – 1 cup
3. Cashewnut – 6
4. Cardomom – 4
5. Ghee – ½ cup

METHOD:

1.  Heat rava and sugar separately in a kadai.

2.  Blend them in a mixer and put the mixture in kadai and continue stirring or off the flame.
3.  Now heat a separate kadai pour 1 teaspoon of ghee and fry the cashewnuts and cardamom and mix them with the mixture.

4.  Then keep the kadai on flame and pour the ghee little by little with the mixture and make them with your hands to make round shapes.

 

More to come from Grace Dishes.

Happy Cooking!

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!

COMBINATION SERIES -2 TOMATO RASAM RECIPE

 

INGREDIENTS: To serve 5 people

1. Tamarind (puli)
2. Garlic – 4 full
3. Cumin seeds – 2 tablespoon
4. Pepper – 50g
5. Curry leaves small amount
6. Red chilli – big – 4, or small – 6
7. Asafoetida ( perungayam) – 1 pinch
8. Fenugreek – 1 tablespoon
9. Tomato – big – 7, or small – 9
10. Cooking oil – 2 tablespoon
11. Mustard – 1 pinch
12. Salt to taste

TO GRIND:

1. Garlic, pepper, cumin seeds and curry leaves

2. Tomatoes to be ground separately

METHOD:

1.  Soak some tamarind in water and keep it aside for 20 mins.

2.  Now keep a vessel on flame pour some oil  when it gets hot add mustard, red chillies, fenugreek,curry leaves and asafoetida.

3.  When it sputters, mix the ground masala to it. Fry them in oil for 2 mins.

4. Then pour the tamarind juice into it and mix them well.

5. After that pour the ground tomatoes and add water and salt to taste.

6.  Decorate the rasam with curry leaves

Tomato rasam that tingles the taste buds is ready.  This mixed with rice best goes with fish fry .  More to come from Grace Dishes.

Happy Cooking!

CHICKEN RECIPES / CHICKEN KORMA / KURMA

INGREDIENTS: To serve 5 people

1. Chicken – 1/2 kg
2. Potatoes – 1 to 2 small
3. Capsicum – 1 (kudai milagai)
4. Onion – 1
5. Ginger garlic paste – ½ teaspoon
6. Turmeric powder – 1 pinch
7. Chilli powder – 2 tablespoon
8. Coriander powder – 1 tablespoon
9. Pepper and cumin  powder – 1 teaspoon
10. Curry leaves – small amount
11. Spices like saunf (sombu) - 1 pinch, cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
12. Cooking oil – 3 tablespoons
13. Coconut oil – 4 drops
14. Lemon – 1 teaspoon juice
15. Salt to taste

TO GRIND:

1. Scraped coconut – 1-1/2 cups
2. Khus khus – 2 pinches
3. Tomatoes – small- 4, big – 3

The above first and second items should be ground separately and tomatoes should be ground separately.

METHOD:

1.  Wash the chicken pieces with turmeric powder and keep it aside.  Washing in turmeric powder will let the raw smell go off.

2.   Heat the pan and pour the cooking oil.  When it gets hot, add ginger garlic paste , curry leaves, scraped onion, capsicum, potato and stir it well.

3. After they get brown in colur, add chicken pieces and fry them in oil for 5 to 10 mins.

4. Now add the turmeric powder, chilli powder, coriander powder, pepper and cumin powder and salt to taste.

5. Add some water and the ground tomatoes to it and close the lid of the pan.

6.  Pressure cook it for 5 to 6 whistles.

7.  After 15 mins, open then pan and add the ground coconut , lemon juice and coconut oil to it and stir them well.

COMBINATION SERIES-1 PULI KULAMBU/KUZHAMBU RECIPE

In this combination series, I have chosen some side dishes that would be best suitable for main dishes.

To start with, we will see puli kulambu/kara kulambu that goes best with suraikkai (bottle gourd) koottu

INGREDIENTS: To serve five people

1. Taro root (seppankilangu)

2. Cooking oil -2 tablespoons

3. Mustard -1 pinch

4. Fenugreek -1 pinch

5. Turmeric powder - 1/2 teaspoon

6. Coriander powder - 1-1/2 tablespoons

7. Chilli powder - 1-1/2 tablespoons

8. Tamarind - small amount 

9. Curry leaves

10.Salt to taste 

11.Onion

TO GRIND:

1. Onion - 1

2. Tomatoes -3

3. Coconut scrape - 2 cups

Onion and tomatoes to be ground together

METHOD:

1. Pressure cook the taro root with salt to taste for only 2 whistles and after taking out the pressure, remove the skin and cut them into pieces and keep them aside.

2. Now heat the kadai, pour some cooking oil  and add mustard, fenugreek and curry leaves; when these items pop, add onion and fry them till it becomes brown in color.

3. Add taro root and fry them till the stickiness goes, add masalas and salt to taste.

4. Then add the ground tomatoes, tamarind water and cook them for 15 mins.

5. When the kulambu gets thick add the ground coconut paste.  Let the raw smell of coconut go off.  Stir well for 10 mins and off the flame.

Delicious taro root kulambu is ready to eat.

SURAKKAI KOOTTU:

INGREDIENTS:  To serve five people

1. Bottle gourd - 250 g

2. Toor dal - 100 g

3. Mustard - 1 pinch

4. Red chilli - 2

5. Cooking oil - 1 tablespoon

6. Turmeric powder - 1/2 teaspoon

7. Garlic - 3 to 4 pieces

8. Curry leaves - small amount

9. Salt to taste

METHOD:

1. Pressure cook dal with some garlic and turmeric powder

2. Now remove the skin of bottle gourd and cut them into pieces

3. Heat the oil in kadai and add mustard, red chilli and curry leaves. When they pop out, add the onion and fry them and add the contents from the cooker to the kadai . Fry them in oil for 5 mins.

4. Add some salt to taste.

5. Once you get sufficient thickness of the content, switch off the flame. Don't forget to stir well to get better results.

Try these combination series and let us know how do you like them in the comments section.  More to come from Grace Dishes.

Happy Cooking!