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Rice payasam

Ingredients

1.Rice

2.Jagerry

3.Milk

4.Green cardomoms

5.cinnamon powder

6.cashew nuts

preparation:

1.Cook rice with little water and milk(1 cup milk).

2.Add water to jagerry and boil to get it carmelised.

3.After rice gets soft and well cooked add liquid jagerry .

4.at this time add green cardomoms and little cinnamon powder.

5.At the end fry cashew nuts , kishmish & pista  in ghee and add to the rice payasam

Alu kurma with egg

Ingredients:
Alu(potatoes)-3
tomatoes-2
chopped onion-1
green chilli-2
little garam masal
cooked eggs-4
Seasoning:
Urad dal-tea spoon
black gram dal-1teaspoon
curry leaves
mustard seeds
Jeera
Red chilli-2

Preparation:
Cook potatoes.And cut them into small pieces
Put some oil in the dish and put all the seasoning ingredients like curry leaves,mustard seeds,jeera,onions,red chillies etc and fry them in the oil
Then put cooked potatoes ,fry then and then add tomatoes
Add little turmeric powder and chilli powder ,salt according to your taste
And lastly add little garam masala powder for the flavor.
Put all the mixture in the cooker after two whistles ,off the stove.
Add eggs to the curry.
Serve it with hot white rice or any flavored rice.
Thats it potato(alu)kurma ready

simple Brinjal fry

Ingredients:
Brijals-3or 4
Green chillies-3-4
Ginger-small piece
Salt
Turmeric powder
curry leaves
(no chilli powder)

Preparation:
Slit the brinjals and cook in the microwave for 5-7 min on high.
In the mean time finely chop the chillies and ginger (not paste)
In the pan heat the oil and put all the seasoning ingredients and tamper them
and then put little turmeric powder.
Put the brijals which are cut into small pieces and fry for 4 min.
Thats it brijal fry ready.

Simple cabbage fry

Ingredients:
Cabbage-1/2 (half)
Green chilli-2
Curry leaves
Turmeric powder
Salt-2 spoons
Mustard seeds
Jeera
Urad dal
Preparation:
slice the cabbage into small pieces and cook with little water in microwave on high for 5-8 min
(If you dont have microwave cook the cabage with little water on stove covering with lid for 10 -15 min)
Squeeze the water from cabbage ,you can reuse the water in dal preparation.
Tamper seasonning ingredients ,jeera,mustard seeds ,urad dal green chillies with little oil and put turmeric powder .And put salt.
After that put cooked cabbage and again fry it for 3- 4 mintes.
Cabbage fry ready.Server it with white rice.

CHICKEN PULAV

Chicken Pulao is a rice preparation with chicken pieces marinated in ginger, garlic, cashew nuts, almond and some garam masala and cooked with coconut milk. Thus the recipe is full of different flavors and aroma. The preparation is pretty easy too.
Ingredients:
600 gms whole chicken; cut into desired size pieces,
2 cups long grain rice,
2 large onions; halved and sliced,
3 bay leaves,
4 cups milk of a whole fresh coconut* or from coconut milk powder,
Salt to taste,
Juice of 1 lemon,
Few roasted cashew nuts,
Oil for frying.
For the marinade-
2 bulbs of garlic; peeled,
4-5 inch stick of ginger,
10-12 cashew nuts,
10-12 almonds,
5-6 cloves,
5-6 peppercorns,
1 star anise,
2 small pieces of cinnamon,
2 pieces dagad phool (Stone Flower),
1/2 tsp turmeric powder,
1 tsp red chilli powder.
Method:
Grind together all the ingredients for the marinade and marinate the chicken with it. Leave it aside for at least 30 minutes. Wash and soak rice in little water.
Add some oil into a pressure cooker and put on a medium-high flame. When oil is hot add bay leaves and sliced onion. Lower the flame to medium and saute till onion turns light brown. Then add the marinated chicken, stir and cover and cook till chicken is almost cooked (around 10-15 minutes) stirring occasionally. Later uncover and cook till chicken mixture is dry. Drain the rice and add to it to the chicken mixture. Stir and roast for few minutes. Then add coconut milk and stir again. Cook uncovered for 2 minutes. Then add lemon juice and mix well. Sprinkle some cashew nuts over it, cover with the lid and pressure cook upto two whistles only. When the pressure drops, transfer to a serving bowl and serve hot with raita.

Good morning friends,I am going to blog on bible studies and 
on the year 2012 .And so many other topics.I am sure you are going to love.
prasanna

This is night 1.19 am and am still blogging.hope you like the recipes,please leave comments.good day/good night.

KHEEMA PULOV

Ingredients
Mutton kheema 250 gm
Cumin seed ½ tsp
Cinnamon 1 inch
Cardamom 4
Cloves 2
Black pepper ½ tsp
Sliced garlic pod 1
Chopped onion 1 medium
Chopped green chilies 1 to 2
Chopped tomato 1
Ginger garlic paste 1 tsp
Red chili powder 1 tsp
Chopped mint leaves 1 tbsp
Chopped coriander leaves 2 tbsp
Rice ½ cup
Water 1 cup
Oil 2 tbsp
A pinch of turmeric powder
Salt to taste
Method: Wash the kheema thoroughly. Wash rice and soak in water. Heat oil in a cooking vessel and add cinnamon, cardamom, cloves, and black pepper. Add sliced garlic, chopped onion, and chopped green chilies. Fry till the onions turn translucent. Add kheema and cook till it is almost done. Add red chili powder, ginger garlic paste and chopped tomatoes. Cook for a few more minutes. Add water and bring to boil. Add chopped mint and coriander leaves, and soaked rice. Stir well. Cook till rice is done.

LEMON RICE

LEMON RICE
 Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.
Ingredients:
2 cups cooked Basmati rice (or leftover rice)
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp coriander seeds
1 tsp mustard seeds
3-4 curry leaves
2 green chillies slit lengthwise
1" piece of ginger grated
1/2 cup peanuts (roasted and unsalted)
1 tsp turmeric powder
Juice of 2 lemons
Salt to taste
Preparation:
Gently roast and then coarsely powder the coriander seeds. Keep aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
Serve with a Raita and Poppadums.