VAZHAKAI PODIMAS

VAZHAKAI PODIMAS:

 

                      Vazhakai Podimas is the best combination with Rice items,especially with puli kulambu and vatha kulambu.I like this combination ,I hope you people also will like it....

                       Try this recipe and give your feedback .

Ingredients:

     Raw Banana(Vazhakai) - 1
     Turmeric Powder-1/2 tsp
     Onion-1
     Ginger-Small Piece
     Garlic-5 nos.
     Green Chilly- 1
     Mustard Seeds-1 Tsp
     Bengal Gram(Kadalai Parppu)-1 tsp
     Dried Red Chilly-1
     Grated Coconut-3 tsp
     Curry leaves
     Salt To Taste
     Oil-2 tsp

Directions:

1.Cut the Raw Banana horizontally into pieces like this.

2. Boil the Raw banana in a cooker and add turmeric powder and little salt into it.
3.After it gets boiled,peel off the skin of Raw Banana and cut into small pieces.
4.place a pan in a stove,pour oil into it .
5.After oil gets heated,add Mustard Seeds,Bengal Gram,Red Chilly and Curry leaves for seasoning.
6.Now add chopped Onion,Green chilly,Chopped Ginger and Garlic and green chilly into it
   and mix them well.
7.After the Onion turns slightly brown,add the Raw Banana Pieces and salt into it(already we put salt ,so add as per your need) ,mix them well.
8.After few minutes,Finally add the Grated coconut into it and mix well.
9.Now Vazhakai Podimas is ready and you can serve it in a bowl.

CHICKEN RECIPE: CHICKEN 65

SPICY CHICKEN 65:

 
                             Chicken 65 is deep fried chicken and it is a quick snack also.Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in chennai by its founder A.M.Buhari,a pioneer in the south Indian Food Industry.It was introduced in the year 1965 so only we call it as chicken 65.
                  But here am going to do some own innovations and my own ingredients as well.I tried this recipe many times in my home ,everybody likes it . I hope you people also will like it.

Ingredients:

        Boneless Chicken-1/4 kg
        Turmeric powder-1/4 tsp
        Chilli Powder-2 tsp
        Black Pepper-1 tsp
        Cumin seeds-1 tsp
        Curd-1 tsp
        Lime Juice-1 tsp
        Ginger Garlic Paste-1 tsp
        Garam Masala-1/2 tsp
        Chicken Masala- 3 to 4 tsp(Readymade chicken masala powders)
        Oil-5 to 7 tsp
        Salt To Taste
     



Directions:

1..Grind the pepper and cumin seeds and make it a paste.
2.Clean the chicken and cut into a small pieces
3.Take one bowl, now add the Ginger Garlic Paste,Pepper and Cumin Seeds Paste,Curd, Chilli Powder,
   Turmeric Powder,Lime Juice, Garam Masala,Chicken Masala(If you do not want more spicy reduce the quantity of chicken masala or chilli powder,as per your taste)  and Finally Add Salt to taste.
4.Mix the above ingredients in a bowl and finally add the Chicken Pieces into it.
5.Close the bowl with one plate or lid  and place it in the refrigerator for half an hour or leave the marinated chicken outside for 1 hour.
6.Put a Non-stick Pan in a stove and Pour oil into it for deep fry.
7.Finally Fry the marinated chicken pieces in the oil till it turns into golden brown.
8.Now the Chicken 65 is ready to serve and you can serve it with onions and lemon.


     

TIFFIN ITEMS: INDIAN STYLE NOODLES

INDIAN STYLE NOODLES:

Ingredients:
       
        Maggi Noodles-200g
        Onion-2 nos.
        Tomato-2 nos.
        Green chilli-2
        potato,beans and carrot -1/2 cup
        Maggi masala to taste
        Salt to taste
        water -2 cups
        oil-1 tsp
        salt to taste


Directions:
1.cut the potato,carrot and beans into small pieces and boil it for sometime till 75% cooked and keep it aside
2.Place a pan in stove ,pour oil into it.Add chopped onions and fry till golden brown.
3.Now add the chopped tomatoes and green chillies into it and fry it for sometime
4.Then add the water into the pan and make it to boil.
5.After the water boiled,add noodles and maggi masala  into it and allow to cook in a slow flame
6.Add the boiled vegetables ,salt to taste and mix well ,then

close the pan with a tight lid .
6.Now Noodle is ready to serve.



Note:
     1.Add coriander leaves as optional
     2.if u want more masala to taste, you can add as per your taste.

CHICKEN RECIPE:

DRAGON CHICKEN:

My favourite recipe ever.Slight modifications can be made by me from the original dragon chicken.
The taste is good.you also try this and comment me

Ingredients:

Boneless Chicken- 1/4 kg
Egg-1
Pepper powder-1 tsp
Maida-2 tablespoon
Corn flour- 2 tablespoon
Soya sauce-3 tsp
Onion-2
Red Chilli Paste-2 tsp
Tomato sauce-3 tsp
Sweet and Spicy sauce-2 tsp(optional)
Ginger-small piece(finely chopped)
Garlic-10 nos.(finely chopped)
Cashewnut-5(optional)
Spring onions(optional)
Oil-to make deep fry



Directions:

1.Cut the Chicken into small pieces.
2.Take a bowl,Put maida,corn flour,egg, Soya sauce,pepper powder,salt to taste
  and mix it well and form a batter.
3.Put a pan in a stove and pour oil into it and allow it to heat.
4.Then dip the small chicken pieces into the batter and then make a deep fry by using pan in a slow flame
5.Take the chicken pieces out from the pan till 90% cooked.keep the chicken pieces aside.
6.Then take another pan,pour oil in a pan and add chopped

onion,ginger garlic finely chopped
  fry till slightly brown and add 2 tsp of red chilli paste ,soya sauce and salt into it.
7.Now add the fried chicken pieces and fry it in a slow flame
8.Finally add a tomato sauce and cashewnuts, mix it well (if you want to add sweet and spicy sauce ,add in
  this stage) and mix it well until the chicken pieces absorbs the tomato sauce.
9.Garnishing with spring onions and now it is ready to serve.

TIFFIN ITEMS: ARISI UPMA

ARISI UPMA:

Ingredients:                                                        

       Rice rava (udaitha arisi)-1 cup
       Water     - 2  and 1/2 cups
       Mustard seeds-1 tsp

       Bengal gram-1 tsp
       Coconut oil-2 tsp
       Curry leaves
       Onion-2(big) or 3 (if it is small)    
       Green chilli- 1
       Ginger-small piece(chopped)
       Carrot-1(chopped)
       Dried red chilli- 1 or 2
       Pinch of Asafoetida
       Scrapped coconut-2 tsp (optional)
       Salt to taste


Directions:

 1.In a large Non-stick pan,heat the coconut oil.

2.Now,add the mustard seeds,bengal gram,curry leaves,red chilli and asfoetida for seasoning and stir it

3.Then add the chopped onions and fry till lightly golden,then chopped ginger,green chilli and carrot .

   Fry for 2 minutes till carrot cooks slightly

4.Add 2 and 1/2 cups of water and stir well.Leave it for a while

5.After the water boiled,now reduce the flame and add the idly rava while stirring constantly to avoid lumps.

6.Cover with a tight fitting lid and cook until the water evaporates-this takes under 3-5 minutes.Give

   it a good stir.Check for salt.If you think the upma is too dry and the rice rava needs to be cooked some            more,add few more tablespoons of water,cover and cook on low flame for 2-3 minutes more.

7.once this water is absorbed and the rava is cooked,turn-off the flame.keep covered for 2-3 minutes.

   This will make the rava to absorb the moisture from the steam and fluff up some more.

8.Serve hot garnished with some chopped coriander leaves.

Note:

1.If u want to make it to be more tasty ,you can add 2 tsp of scrapped coconut while steaming.

2.some rice varieties will take some more water to cook.so add water as per ur requirement.

3.Dont add water morethan 3 cups.