coriander rice

onion slice 1 no
ginger garlic paste 1tsp
cinnamon 2nos
cardamon 2nos
coriander leaves  50gm

cloves 5nos
curd 100gm
green chilli 5nos
oil 200ml
ghee 100ml
coriander few
mint leaves few
chilli powder 1tsp
turmeric powder 1tsp
coriander powder 2tsp
garam masala 1tsp
cashew nut 200gm
basmathi rice 1kg
water 1.5lit


method :

heat the oil in a pan add cinnamon, cardamon,cloves .
add slice onion and saute untill gloden brown colour
add ginger garlic paste , green chilli,mint leaves,coriander leaves chop,
put the masala turmeric powder, chilli powder, coriander powder, garam masala
saute the masala until the raw flavour goes.
 add the soaked rice.
add water double amount of the rice ie, 1:2 (one cup of rice two cup of water )
reduce the heat and cover wait for 15-mins and garnish with coriander leaves and
cashew nut serve with raith.

pongal

Ingredients

1 cup white rice
½ cup yellow moong dal
1 teaspoon finely chopped ginger
1 teaspoon whole pepper corns
1 teaspoon cumin seeds
1 teaspoon black pepper powder
4-5 curry chopped leaves
2 tablespoons halved cashew nuts
2 tablespoons ghee
2 tablespoons oil
Salt to taste

Method:

Wash rice and mix with the roasted dal.
Add 4 cups of water and salt to taste.
Cook using the pressure cooker method or in a pot.
add the oil in a pan and roast the peppercorns for a few seconds.
Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.
Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
Ghee enhances the flavor of this dish. Serve hot with ghee and coconut chutney

pepper chicken dry

Gobi Manchurian

Ingredients :

Gobi (Cauliflower) 1 medium
Flour (Maida) 3/4 cup
Corn Flour 1 tbsp
Salt to taste
green chili 1 Chopped
Garlic Paste 1/2 tbsp
Ginger Paste 1/2 tbsp
Chopped Onions 1 cup finely
Coriander Leaves Finely Chopped
Ajinomoto 1/4th tsp
Soya Sauce 2 tbsp
Tomato Ketchup 2-3 tbsp
Oil 2 tbsp

Method :



Make a paste of maida, corn flour and salt using water.
Add ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden
brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste,
chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves.
Serve the gobi manchurian hot.

Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

Ingredients:

3 tablespoons of extra virgin olive oil
3 tablespoons balsamic vinegar
3 portobello mushrooms caps, with stems removed
Salt and pepper
1/2 red onion, chopped
1/3 cup of crumbled goat cheese
1 whole tomato, diced
3 slices bacon, fully-cooked and crumbled
1/4 teaspoon freshly chopped basil


Method :

Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.

Lamb Chops and Mushrooms

Ingredients:

8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine


Method :

Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium. To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done

Egg Masala

Ingredients
eggs - 2 (boil in water and remove the outer cover)
onions - 2 tsp
tomato - 2 tsp
pepper - 1/2 tsp
cumin seeds (jeera) - 1/2 tsp
curry leaves 2 stem
chilli powder - 1 tsp
salt as required.

Method
First cut boiled eggs into 2 halves.
Then grind the above ingredients from 2 to 8 in a blender without adding water because tomato's juice is enough for grinding into a smooth paste.
After grinding apply the paste to the eggs and fry it in a fry pan with 2 tbsp of oil.
Once egg becomes brown colour and the masala smell has gone remove it from the flame.
Serve hot with Rice.