Friday, January 30, 2009


Basmati rice - 2 cups (wash & soak it for 20 mins)
Beans, Carrots -(cut at an angle) - 1 cup
Onions(medium) - 2 nos (sliced thinly)
Ginger-garlic paste - 1 tbsp
Oil - 2 tbsps
Ghee or Butter - 2 tbsps
Turmeric powder - 1/2 tsp
Slited Green chillies 8-10
Mint leaves(chopped)
Coriander leaves(chopped)
Water - as required
lime juice- 1tbsps
Salt to taste

Whole garam masalas:-
Cloves - 3 nos
Cinnamon - 2 sticks
Cardamom - 3 nos

1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour.

2)Add ginger-garlic paste and fry for a few mins.

3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft.

4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let sit for a few seconds. Now open the lid and add the washed strained rice. Add salt, turmeric powder and a few drops of lime juice.

5)Mix all the ingredients for a while, cover the lid & turn to high and when the steam begins to rise again, reduce flame to low and cook for 8-10 mins till done. later mix well & serve with curd raitha.

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Thursday, January 8, 2009

Yellow Cucumber Pachadi / Chutney

1 - Yellow cucumber(small)/ Sambar savatheykayi
1 - Small Tomato
1 - Small Onion
Curry Leaves
2-3 Green chillies
1-2 Red chillies
1 tsp - Urad dal
1tsp - Fenugreek seeds
1tsp - Mustard
Pinch of hing
Salt to taste
Chopped coriander leaves

1. Peel and cut cucumber in to small pieces.
2. Cut onion & tomato in to pieces.
3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal and red chillies fry till golden brown and add chopped cucumber, onion, green chillies, tomato fry and close the lid for few seconds.
4. put everything in blender, add salt and grind it for few seconds, now u can taste and adjust spice & salt again.
5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional)
6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.

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