Nellai Potato Stirfry/Urulai Poriyal - Using Coconut and Jeera

Nellai Potato Stirfry/Urulai Poriyal

Usually Potato is loved by everyone in various versions like Fries,Kurma,StirFry, and so many...What is special in this stirfry??? Mostly we do potato stirfry with Ginger Garlic Paste or atleast with minced Garlic.But in this Nellai Potato StirFry we dont need GG Paste or Some Spicy Masala to enhance Taste.With Using Coconut and Jeera,is the magic ingredients in it.Really it makes your mouth Watery...You all try to make this as Starter....I Hope.:)

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Potato - 4
• Onion - 2(Finely Chopped)
• Chilli Powder - 2 Teaspoon
• Salt - To Taste
• Oil - 1 Tablespoon
• Curry Leaves - Few
• Mustard Seeds - 1 Teaspoon
• Urad Dhall - 1/2 Teaspoon

To Grind:

• Grated Coconut - 1/4 Cup
• Cumin Seeds/Jeera - 1 Teaspoon
• Shallots - 10

Preparation:

• Cut the Potato into Vertically thin.

• Heat oil in a pan,add Mustard Seedsand Curry leaves.

• After Splutters,add Finely Chopped Onions and saute till it become transparent.

• Add potatoes and sautefor few minutes and add chilli powder,Salt and mix well.

• Close it with lid and cook fully.

• Grind Coconut,Jeera,Shallots together as fine paste.

• Mix coconut paste with cooked potato and stir well it become dry.

• Serve with Rice Varieties.

SeppanKizhangu Kara Kuzhampu/Colacacia Gravy

Colacacia Gravy/Seppan Kizhangu Kara Kuzhampu

In Tamil,It is Seppan Kizhangu.Taro Root or Colacacia in English.Arbi Fry in Hindi.It is very familar in south indian Recipes.Taro Root is a root ingredient,In which we can make Spicy Gravy,Sambhar,Roast,Tikki,Cutlet so on.In this post we see how to prepare Seppan Kizhangu Kara Kuzhampu or Puli Kuzhampu.It goes well with Cooked Rice,Idly,Dosa.Try this recipe and send your valuable Feedback,Comments,Suggestions,

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• SeppanKizhangu/Taro Root - 1/4 Kg
• Onion/Shallots - 1 Cup(Finely Chopped)
• Tomato - 1 Cup(Finely Chopped)
• Minced Garlic - 2 Teaspoon
• Curry Leaves - Few
• Tamarind Juice - 1 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder/Kuzhampu Masala Powder - 2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/2 Teaspoon
• Fresh Grated Coconut - 1/4 Cup
• Oil - 1 Tablespoon
• Salt - To Taste

Preparation:

• Wash Taro Root cleanly and pressure cook for 2 Whistles.

• Peel of the skin and keep it aside.

• Heat oil in a pan,Put Mustard Seeds and Fenugreek Seeds,after splutters add curry leaves and minced Garlic and saute.

• Add Finely chopped Onions and saute till the onions become transparent.

• Now add Finely Chopped Tomato and saute till the tomatoes mash.

• Add salt,Turmeric Powder,Chilli Powder and Tamarind Juice and mix well.

• Add required water and boil it.

• Now add cooked Taro root and close it with lid and cook in low flame,So that the masala penetrates into the cooked taro root.

• Grind Fresh Coocnut as fne paste with little water.

• After the raw smell goes off and oil separates,Mix well and Add coconut paste and wait till bubbles come.

• Transfer into bowl and garnish with finely chopped Coriander leaves.

• Serve hot with Cooked Rice or Idly or Dosa.

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry Using Home Made Dry Masala

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Brinjal - 1/4 Kg
• Dry/Fresh Lima Beans - 1/2 Cup(I used Dry Lima Beans)
• Onion - 2
• Tamarind - Small Ball
• Salt - To taste
• Turmeric Powder - 1/4 Teaspoon
• Curry Leaves - Few
• Mustard Seeds - 1/2 Teaspoon
• Urad Dhall - 1 Teaspoon

To Grind:

• Dry Red Chilly - 5
• Coriander Seeds - 2 Tablespoon
• Bengal Gram - 2 Teaspoon
• Urad Dhall - 2 Teaspoon
• Grated Coconut - 2 Teaspoon

Preparation:

• Soak dry lima beans overnight and pressure cook separately with little salt.

• Cut Brinjal into square shape.Finely Chop the onions.

• Heat one Teaspoon of oil and fry the items those given under "To Grind" and grind finely.

• Heat oil in a pan and add Mustard seeds,Urad Dhall,Curry leaves,After splutters add onions and saute till it become transparent.

• Then Add Brinjal and saute.

• Add required salt and cooked lima beans and mix well.

• Add turmeric powder and Tamarind paste and cook well.

• Now add Fried and Grind Powder and Mix well it become Dry.

• Serve With Sambar Rice,Curd Rice.

CoconutMilk Tomato Rice

Coconut Milk Tomato Rice

It is a type of variety rice ususally like a tomato rice.But in this type we used to cook rice in coconut milk.So it enhances the taste of every single rice and tastes so yummy.It is a Simple and Rich variety Rice.Try this Recipe and Post your Comments,Suggestions to

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Basmathi Rice - 1 Cup
• Onion - 1
• Tomato - 1
• Ginger Garlic Paste - 1 Teaspoon
• Mint and Coriander Leaves - One Hand(Finely Chopped)
• Cloves - 2
• Cinnamon - 1
• Bay Leaves - 1
• Ghee - 1 Teaspoon
• Coconut Milk - 2 Cup
• Salt - To Taste
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder - 1 Teaspoon
• Oil - As Needed

Preparation:

• Soak Rice for only five minutes before start cook.

• Cut Onion and Tomato into vertically Thin.

• Heat oil and ghee in a pan,Add Cinnamon,Cloves,Bay Leaves after it becomes golden brown,Add onion and saute.

• Add Tomato and GG Paste and saute till the tomato become smash.

• Add Mint and coriander leaves and masala items and mix well.

• Add required salt and add coconut milk and soaked rice and mix without breaking the rice.

• Cook in low flame till it cook well.

• Serve Hot.

Special Egg Thokku

Egg Thokku

It is Special Egg Thokku,Very tasty and Yummy Egg Masala suitable for Biryani,Sambar Rice,Curd Rice as your own wish.It tastes good.Try this recipe and Post your valuable Comments,Suggestions to

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Egg - 4
• Shallots - 1/4 Cup
• PepperCorns - 3 Teaspoon
• FennelSeeds/Saunf - 1/2 Teaspoon
• Garlic - 5 Pods
• Turmeric Powder - 1/4 Teaspoon
• Cinnamon - 1
• Salt - To Taste
• CurryLeaves - Few
• Coriander Leaves - Few
• Oil - 2 Teaspoon

Preparation:

• Boil eggs and remove shells and keep it aside.

• Grind Shallots,Peppercorns,FennelSeeds,Garlic,Cinnamon together coarsely.

• Heat oil in a pan and put curry leaves and grind paste and stir till raw smell goes off.

• Add required salt and stir well till the oil separates.

• Add sliced egg and mix well to apply masala over the eggs and transfer into bowl.

• Garnish with finely chopped coriander leaves.

Murungai Keerai Kadaiyal/ Drumstick Leaves Gravy

Murungai Keerai Kadaiyal

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Drumstick Leaves(Cleaned) - 2 Cups
• Toor Dhall - 1 Cup
• Shallots - 1/4 Cup
• Tomato - 3
• GreenChilly Or Dry Red Chilly - 5
• Tamarind - Small Ball
• Turmeric Powder - 1/4 Teaspoon
• Salt - To Taste

To Temper:

• Cooking Oil - 1 Tablespoon
• Mustard Seeds - 1/2 Teaspoon
• Asafoetida - A Pinch

Preparation:

• In Pressure cooker, Add All ingredients and add required water and cook for 3 to 4 Whistles.
• After Pressure released,Grind with "Kal Chatti" or using Mixer by adding required salt.
• Temper mustard seeds and asafoetida in oil and garnish in grind kadiyal.
• It is suitable for Cooked Rice,Idly,Dosa.

Sweet Bonda

SweetBonda

It is a sweet snack made in Maida or All Purpose Flour.It is a very easy recipe.By adding badam powder to it makes it as healthy snack.

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Maida or All Purpose Flour - 1 Cup
• Sugar - 1 Cup
• Salt - A Pinch
• Cooking Soda Powder - A Pinch
• Badam Powder - 1 Tablespoon(Optional)
• Oil - To Deep Fry

Preparation:

• Mix All things together except oil.

• Mix well With water like Idly/Dosa Batter.

• Heat oil in a pan and Put the batter into oil with the help of Spoon or by using hand and fry till golden brown.

• Serve hot or cool.

• You can keep this two days and use.

Simple Fried Rice

Simple Fried Rice

It is very easy method of preparing a variety rice instantly.Try this recipe and post your Comments,Suggestions,Feedbacks to

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Cooked Rice - 2 Cup
• Onion - 1
• Capsicum,Carrot,Beans,Cabbage - 1 Cup together(Sliced Vertically Thin)
• Saunf/Fennel Seeds - 1/4 Teaspoon
• Pepper Powder - 1 Teaspoon
• Green Chilly - 1
• Salt - To Taste
• Oil - 2 Tablespoon

Preparation:

• Heat oil in a pan,Add saunf,Onion and saute for one minute.

• Add Vegetables,greenchilly and saute and required salt and little soya sauce.

• Add cooked rice and mix well without breaking the rice.

• Serve hot with tomato ketchup. 

Mint Corinader Chicken Masala Or Green Chicken

MINT CORIANDER CHICKEN OR GREEN CHICKEN

Mostly we do chicken as gravy that contains fully of masala or we do chicken 65,like that of fry recipes or we do chicken biryani.But this is very unusual recipe and simple with very different taste.why not we try new innovative recipes in simple way.In that way we do this chicken masala with fresh mint leaves and coriander leaves.Hope you all enjoy this recipe....Do try this recipe with biryani or chapathi or poori and Post your Valuable Comments,Suggestions,Feedback to 

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Chicken - 1/2 Kg
• Onion - 2
• Tomato - 2
• Ginger - 1 Inch
• Garlic - 10 Pods
• GreenChilly - 4
• Mint Leaves - 1 Cup
• Coriander Leaves - 1 Cup
• Curd - 1/4 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder - 1 Teaspoon
• Garam Masala - 1/2 Teaspoon
• Salt - To Taste
• Oil - 2 Tablespoon

Preparation:

• Wash chicken and keep aside.

• Grind Ginger, Garlic, Coriander Leaves, Mint Leaves, Green Chilly together.

• Marinate the chicken with grind green paste,curd,little salt,turmeric powder,and 1 teaspoon of oil.Keep this chicken to marinate for half an hour to one hour.

• Finely Chop the Onions and Tomato.

• Take a pan and oil in it,add finely chopped onions and saute till the onions become transparent.

• Now add the chicken with green paste which marinated before and stir well.Since it marinate for some time.So it cook fast.

• Add Remaining salt,Turmeric Powder,Chilli Powder,Garam Masala and stir well.

• Sprinkle little water and close it with lid and cook well.

• After cooked well,Add little pepper powder if you need.

• Garnish with coriander leaves and serve hot.

• Enjoy with Green Chicken.Hope you all enjoy the new taste.

Green Chicken

Parupu Poli

Parupu Poli

It is a traditional Sweet Recipe,Specially prepare for ugandi.It has many types of variety but it is most common method of preparing poli.The stuffing is made with Bengal Gram And Jaggery.Everyone like this sweet recipe.Enjoy doing this Parupu Poli and Post your Comments,Suggestions,FeedBack to

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Maida or All Purpose Flour - 1 Cup
• Bengal Gram - 1 Cup
• Jaggery - 1/2 Cup
• Cardamom Powder - 1 Pinch
• Salt - To Taste
• Ghee or Oil - As Needed
• Yellow Food Color - 1 Pinch(Optional)

Preparation:

• Add Maida,salt,Food Color together.Food color is optional,if you dont want leave that and use.

• Knead this flour as Chapathi batter and keep it aside for 4 Hours.

• Pressure Cook Bengal gram and smashed it.

• Add Jaggery to cooked bengal gram and stir in low flame till it get like a ball without water.

• Make it cool and make like lemon size balls.

• Take the maida batter and divide the batter into small balls.

• Spread like chapathi and place besan gram ball into it and cover it with maida batter spread.

• Again spread it without sweet balls comes out.

• Heat one Teaspoon of Oil in Tawa and place the spread poli and cook in tawa till golden color.

• Now Parupu Poli is ready to serve.

Parupu Poli

Smashed Brinjal Gravy/Kathirikai Kadaiyal

Smashed Brinjal Gravy / Kathirikai Kadaiyal

Kathirikai Kadaiyal is a traditional recipes which suits with mostly Idly and Dosa.It makes mouth watery.whenyou do this the brinjal should be seedless.We say "Mull Kathirikai" that is very much suitable to prepare this Gravy.Enjoying doing this recipe and post your comments,Suggestions,FeedBack to

Post your comments at http://easynsimplerecipe.blogspot.in/
Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Brinjal - 5
• Onion - 2
• Tomato - 2
• Garlic - 5 Pods
• GreenChilly - 5
• Tamarind - small ball
• Mustard Seeds - 1/4 Teaspoon
• Salt - To Taste
• Oil - 1 Teaspoon

Preparation:

• Cut Brinjal,Onion,Tomato into cubes.

• Take A Pressure Cooker and heat oil in it.

• Add Mustard Seeds,After splutters add Onions,GreenChilly,Garlic and saute for a minute.

• Add Brinjal to it and saute till the color changes and add tomato it and saute till the tomato smashed and add required salt and one Cup water and pressure cook for one whistle.

• After Pressure release,Make it cool and grind coarsely.In Traditional way we do this with "Kalchatti and Mathu".

• If you have that do with that or else grind in mixer itself.

• Serve Hot with Idly or Dosa.

Add caption

Chilli Parota

Chilli Parota

Chilli Parota, always we have this in hotels and children like this so much.Now we try that chilli parota in home in healthy way and enjoy having this in weekend with your children.

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Maida - 1 Cup
• Onion - 2
• Tomato - 2
• Capsicum - 1
• Green Chilly - 5
• Ginger Garlic Paste - 1 Teaspoon
• PoppySeeds - 1 Teaspoon
• Cashewnut - 1 Tablespoon
• TurmericPowder - 1/4 Teaspoon
• Red Chilli Powder - 1 Teaspoon
• Garam Masala - 1/2 Teaspoon
• Coriander Leaves - 1 Teaspoon
• Mint Leaves - 1 Teaspoon
• Salt - To Taste
• Oil - As Required

Preparation:

• Knead Maida with little salt with warm water to make as chapathi Dough.Keep it aside for 2-3 Hours.

• Soak PoppySeeds and Cashew in warm water and make as fine Paste.

• Cut Capsicum into square shape and keep aside.

• Finely Chop the onions and tomato.

• Massage the chapathi dough finely and make small balls in it.

• Make Chapathi with many layers to form.Or else Use Ready made Parota.

• Then Cut the chapathi or Readymade Parota into one inch Strip.

• Deep Fry the Chapathi Strips.The layers what we make in chapathi's will separate while fry and keep Aside.

• Take a Pan,Heat oil and saute finely chopped onions till it become transparent.

• Add GreenChilly and Tomato and GG Paste,And Saute till the tomato becomes smashed.

• Add Capsicum and Requird Salt and mix well.

• Add TurmericPowder,ChilliPowder,garamMasala,Cashew Paste and Stir till the raw smell goes off.

• Add Corinader Leaves and Mint Leaves and Mix well.

• Add Fried Parota Strips and mix well till the masala covers fully.

• Garnish with Finely Chopped Spring Onion and Finely Chopped Coriander Leaves.

• Serve Hot with Raitha.

Chilly Parota

Drumstick Sambar

Drumstick Sambar(Simple Method)

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Toor Dhall - 1 Cup
• Garlic - 4 Pods
• Turmeric Powder - 1/4 Teaspoon
• Asafoetida - 1/4 teaspoon
• Onions - 1
• Tomato - 2
• Tamarind - Small
• Drumstick - 2
• Chilli Powder - 1 Teaspoon
• Salt - As Needed
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/4 Teaspoon
• Oil - 1 Tablespoon
• Curry Leaves - Few
• Coriander Leaves - Few

Preparation:

• In Pressure Cooker, Cook Toordhall,Garlic,Turmeric Powder, Asafoetida for two whistles till cook finely.

• Cut Drumstick into one inch Length.Chop Onions and Tomato.

• Soak Tamarind make paste and keep Aside.

• In cooked Dhall, Add Onion,Tomato,Drumstick, Chilli Powder,  Salt and required water and cook for one whistle.

• After Pressure Released add Tamarind Paste and Boil Till the Tamarind Raw Smell Goes off.

• Temper the Mustard Seeds and Fenugreek in oil and add little Asafoetida and Curry Leaves and Mix with Sambar and Transfer into Serving Bowl And Garnish With Finely Chopped Fresh Coriander Leaves.

• Any Vegetable Can use in this sambar in same method.

• Serve hot with Rice.

Drumstick Sambar

Groundnut Chutney

Groundnut Chutney

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Groundnut - 1 Cup
• Garlic - 4 Pods
• Green Chilly - 5
• Coriander Leaves - 2 Teaspoon
• Curry Leaves - 1 Teaspoon
• Tamarind - Pinch
• Salt - To Taste
• Oil - 1 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Curry Leaves - Few

Preparation:

• Fry Groundnut in a Pan till It roast well.Make it Cool and remove the skin and keep it aside.

• Grind Fried Groundnut,Garlic,GreenChilly,Coriander Leaves,CurryLeaves,Tamarind and salt together.

• Temper Mustard Seeds and Curry leaves with little Asafoetida(Optional).For any Chutney if pinch of Asafoetida added makes the taste little more higher.

• Garnish the chutney with temper Mustard Seeds.

MILK HALWA

Milk Halwa

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Milk - 1 Litre
• Sugar - 1 Cup
• Ghee 2 Tablespoon
• Lemon Juice - 1/2 Teaspoon
• Cardamom Powder - Pinch
• Grated Badam - 1 Tablespoon

Preparation:

• Boil 1/2 Litre of milk in a pan and pour lemon juice in it and filter it,Now fresh home made paneer is ready.

• Boil Another 1/2 Litre of milk in another pan in low flame with stiring it till the amount becomes low.

• Add Sugar and Cardamom Powder and stir well without the milk stick into the bottom of the pan.

• Add fresh home made paneer and ghee into it and mix well.

• Stir well without leaving hands till you get the consistency as shown in the Picture.

• Garnish with Grated Badam.

Vazhaika Fry / Raw Banana Fry

Vazhaikai Poriyal

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Raw Banana - 2
• Onion - 1
• Tomato - 3
• Minced Garlic - 1/2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Turmeric Powder - Pinch
• Chilli Powder - 1 Teaspoon
• Curry Leaves - Few
• Oil - 2 Teaspoon
• Salt - To Taste

Preparation:

• Finely Chop Onions and Tomato.

• Remove the skin of Raw Banana and Slice it as round shape.

• Take a pan,Heat oil and put mustard seeds.After Splutters add curry leaves and onions,Saute for 2 minutes.

• Add Sliced Raw Banana and saute till the raw smell goes off.

• Add Tomato,Salt,Turmeric Powder,Chilli Powder and add little water and cook well.

• Garnish with Coriander Leaves.

Mango Fruit Kesari/Mampazha Kesari

MANGO FRUIT KESARI

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Rava - 1 Cup
• Mango Fruit Paste - 1 Cup
• Sugar - 2 Cup
• Cardamom Powder - 1/4 Teaspoon
• Yellow Food Color - A Pinch
• Salt - Pinch
• Ghee - 1/4 Cup
• Oil - 1/2 Cup
• Fried Cashewnut and Raisins - 2 Tablespoon

Preparation:

• Heat one Teaspoon of ghee in a pan and fry rava till it get hot,Dont make rava to change its color.

• In another heat oil and ghee together,After it heat well add required water that is 1:2 ratio.

• Add Food Color,Sugar,Salt,Mango Paste,Cardamom Powder and Mix well and boil it.

• Then add roasted rava and mix well without lumps and close it lid and cook in low flame.

• After 5 Minutes remove the lid and mix well and Garnish with fried Cashewnut and Raisins.

Mango Fruit Kesari

• Very Yummy Delicious Mango Fruit Kesari is ready to serve.

MUTTON BIRYANI

Mutton Biryani
      
  
Ingredients:

• Basmathi Rice - 1Kg
• Mutton - 1Kg
• Mutton Stock - 2 Cups
• Onion - 3(Big Size)
• Tomato - 2
• Ginger Garlic Paste - 2 Tablespoon
• Green Chilly - 3
• Saunf/Fennel Seeds - 1 Teaspoon
• Cinnamon - 2
• Cloves - 4
• Cardamon - 2
• Mint Leaves - One Hand Full Finely Chopped
• Coriander Leaves - One Hand Full Finely Chopped
• Badam - 10
• Curd/Yoghurt - 1 Cup
• Lemon Juice - 1 Teaspoon
• Kashmiri Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Ghee - 3 Teaspoon
• Oil - 3 Tablespoon
• Cashewnut - 1 Teaspoon
• Raisins - 1 Teaspoon

Preparation:

• Soak Badam for one hour in warm water and grind it as for fine paste.

• Soak Cinnamon - 1 and Cloves - 2 together in warm water and grind it as paste.

• Grind Green Chilly into fine paste.

• Slice onions and tomatoes into vertically thin.

• Soak Basmathi Rice before you start to cook.

• Fry One Sliced onion in ghee till golden brown to garnish finally.

• Fry Cashewnut and raisins in ghee,This is also for garnish.

• Pressure cook the mutton for two whistles with little salt,GG Paste,Cinnamon,Clove.

• After pressure released take the mutton stock and meat separately.

• Take a pan or Cooker,i did with pan.

• In Pan,heat ghee and oil together and add onion,Saunf,Cinnamon,Cloves,Cardamon one by one and fry slowly.

• When the onions becomes transparent add tomato and saute for one minute and add Ginger Garlic Paste and saute till the raw smell goes off.

• Now Add GreenChilly Paste and Cinnamon+Cloves Paste and mix well till the oil get separate.

• Add Finely Chopped Coriander leaves and mint leaves and stir well,you will get a fine aroma of these leaves with masala mixing together.you enjoy this aroma.

• Add Turmeric Powder,Chilli Powder,Coriander Powder and mix well for one minute.

• Add Badam Paste and mix well.

• Now add Required salt and curd and mix well.

• Take mutton stock as 1:2 for those who cook in Pan,1:1 1/2 for those who cook in cooker.

• Add Mutton Stock and Mutton and mix once.

• Add  Soaked and filtered rice and mix once without the rice break out.

• After bubbles comes,make the flame as low and close it with lid.

• After 5 Minutes remove the lid and Stir once without breaking the rice and close again.

• Wait till it cook well and Add Lemon Juice and mix well.

• Transfer it into Serving Bowl or Plate and Garnish with Fried Onions,Cashewnut,Raisins.

• Very Yummy Spicy Mutton Biryani is Ready to Serve.

Mint Chutney

MINT CHUTNEY

     It is a side dish for Idly.It is also used with Cooked Rice.Mint, is a herb we use regularly in home.It is rich in vitamins and minerals.It is many used for digestion.It is more helpful to Blood Pressure.

INGREDIENTS:

• Mint Leaves - 1 Cup
• Onion - 1/4 Cup
• Dry Red Chilly - 3
• Urad Dhall - 1/4 Teaspoon
• Bengal Gram - 1/4 Teaspoon
• Garlic - 5 Pods
• Salt - As Needed

TO TEMPER:

• Oil - 1 Teaspoon
• Mustard Seeds - 1/4 Teaspoon
• Asfoetida - One Pinch

PREPARATION:

• Take a pan,heat one teaspoon of oil and put Bengal gram,urad dhall and dry red chilly and fry and keep aside.

• In the same pan,Saute mint leaves and garlic together and make it cool and grind with salt and already fried items.

• Garnish with Tempered mustard seeds with asafoetida.

• Serve with Idly,Dosa,Cooked Rice.

Mint Chutney

Rich Mughal Vegetable Biryani

RICH MUGHAL VEGETABLE BIRYANI

Mostly everyone like biryani,We do with Chicken or Mutton.Now in Veggies also we all make biryani....Mughal Biryani is very tasty most.Now i am presenting Mughal Biryani in Veg Version.In this you don't need to add tomatoes or any food color to it.So that you get natural veggies color to this Biryani.Own made masala to this makes the Biryani Yummy....I like to use Pepper in most of my foods,In this too pepper i added that makes so much tasty and gives you good aroma...Hope you all enjoy this Mughal Biryani.

Post your comments at http://easynsimplerecipe.blogspot.in/

Like us and Follow us on https://www.facebook.com/KeerthisKitchen

Ingredients:

• Basmathi Rice Or Jeera rice - 2 Cups
• Onion - 1 Big
• Potato - 1
• Carrot - 1
• Peas - 1/4 Cup
• Cauliflower - 1/4 Cup(Optional)
• Mint Leaves - Few(Finely Chopped)
• Coriander - Few(Finely Chopped)
• Paneer Rose Petals - Few(Light pink color in nature)
• Rose water - 1 Teaspoon
• Ghee - 1 Tablespoon
• Cooking Oil - 2 Tablespoon
• Salt - To Taste
• Water - 1:2 for Vessel and 1:1 1/2 for Cooker

For Fresh Masala:

• Cinnamon - 1 Stick 
• Cloves - 2
• Cardamom - 1
• Poppy seeds - 1 Teaspoon
• Peppercorns - 1/2 Teaspoon
• Cumin Seeds - 1/4 Teaspoon(Fry without oil and take)
• Onion - 1(Fry dryly in pan)
• Badam - 5
• Cashewnuts - 5
• Green Chilly - 1
• Ginger - 1 inch

Preparation:

• Soak rice only 10 minutes before you start to cook.

• Cut Onions Vertically Thin.

• Cut the vegetable into small cubes.

• Grind all the ingredients under table "For Fresh Masala".

• In a Cooker,Heat oil and ghee together and put Bay Leaves and onions and saute till golden brown.

• Add Chopped vegetable and saute well.

• Add Finely Chopped Mint Leaves and Coriander Leaves.

• Add Freshly grind masala and mix well for 2 Minutes.

• Add Rice,Required water and salt and Rose water and rose petals and cook well.

• Garnish finely Chopped Coriander Leaves and Cashewnut.

• Now Yummy Rich Mughal Vegetable Biryani is Ready to Serve.

Rich Mughal Vegetable Biryani

Idily Manchurian

IDLY MANCHURIAN

      Idly Manchurian is a spicy dish,made with left over idlies or freshly prepared idlies. Mostly this recipe is liked by children.Hope you all enjoy with this recipe..........:)

INGREDIENTS:

• Idly - 3
• Onion - 1
• Tomato - 1
• Mustard Seed - 1/4 Teaspoon
• Curry Leaves - Few
• Green Chilly - 1 (Optional)
• Besan flour - 1 Teaspoon
• Chilli Powder - 1 Teaspoon + 1/2 Teaspoon
• Tomato Ketchup - 1 Tablespoon
• Coriander Leaves - Few
• Salt - To Taste
• Oil - To Fry

PREPARATION:

• Cut the idilies into cubes.

• Take a bowl,add besan flour and Chilli powder together and marinate the idly cubes in dry.

• Finely chop onion and tomato.

• Heat oil and fry the marinated idlies till it become crispy and Golden Brown.

• Take a pan,heat one teaspoon oil and add mustard seeds,After splutters add curry leaves,onion and saute till onions raw smell goes off.

• Add tomato and saute it smash.

• Add required salt and chilli powder and mix well and add tomato ketchup and stir well till good aroma comes out.

• Add fried idlies into it and mix well till the masala blend with fried idly.

• Garnish with finely chopped Coriander leaves and Serve Hot.

IDLY MANCHURIAN