Saturday, October 12, 2013

Sweet Pongal

  Sweet pongal which is famous recipe in south indian and mostly available in temples. Also called as chakkar pongal in tamil.

1) Long grain rice – 2 cup
2)Moong dal– 1 cup
3)Fresh Shredded coconut – ½ cup
4)Ghee – ¾ cup
5)Sugar – 2 ½ cup or Jaggery - 2 cups
6)Cardamoms - 6
7)cashews – 4 tbsp
8)Milk – 2 cup

9)Water - 2 ½ cup

    1)Dry roast the moong dal on medium heat for 5 to 10 minutes till it becomes light brown and a nice aroma arises.
 2)Cook the rice and moong dal in 2 cups milk with 2 ½ cups water  3)In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the cashews on medium heat till cashews turn light golden, drain them and fry shredded coconut in the same ghee 
till golden. 
4)Set all these seasoning aside.Crush the cardamom to powder.
5)When the rice gets cooked, remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. 
6)Stir it often to avoid burning.After the sugar has been absorbed add ½ cup ghee and turn off the stove.
7)Add the fried coconut, cashews, cardamom powder. Stir it and 
let it stay on the stove for 2 or 3 minutes And remove from heat.
 Serve hot.

Monday, July 29, 2013

Tomato Rice

                                             Tomato Rice Recipe


1)Rice 1 cup
2)Tomatoes 1/2 can
3)Green Pepper 1
4)Onions 1-2
5)Green Chillies 2-3
6)Ginger 1/2 inch
7)Garlic 2-3 cloves or (garlic and ginger paste 1 tsp)
8)Fresh coriander bunch
9)Random spices


First cut onions 
Now fry onions,green pepper, garlic and ginger paste,random spices (cloves, black pepper, cinnamon, cardamom, bay leaves) and salt for 5 - 10 minutes.
Add tomatoes, sauté for a while.
Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done.

Lemon Rice

                                   Lemon Rice Recipe.


1)Rice 1 cup
2)Oil 2 tbsp.
3)Mustard Seeds 1 tsp.
4)Urad Daal 1 tsp.
5)Chana Daal 1 tsp.
6)Cashews handful
7)Raisins handful
8)Turmeric pinch
9)mixed vegetables. 1 cup
10)Lemon 1

   Cook rice.
  Heat oil and add all other ingredients except for the lemon. Fry as appropriate.

  Mix all the ingredients in pan with rice. Squeeze the lemon and add the juice to the rice.

Tuesday, September 4, 2012

Hunan Beef

 Hunan Beef is a spicy chinese recipe which is most popular menu items at most Chinese restaurants and have a look at this recipe.

  1. 2 cups broccoli florets
  2. 2 tablespoons cooking oil
  3. 2 teaspoons minced garlic
  4. 4 small dried red chilies
  5. 1 teaspoon cornstarch dissolved in 2 teaspoons water
  1. 2 tablespoons soy sauce
  2. 2 teaspoons cornstarch
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 3/4 pound flank steak, thinly sliced across the grain

  1. 3 tablespoons Chinese black vinegar or balsamic vinegar
  2. 1 tablespoon soy sauce
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 2 teaspoons sugar
  5. 2 teaspoons chili garlic sauce
  6. 1 teaspoon sesame oil


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Moo Goo Gai Pan

 Moo Goo Gai Pan is a Chinese recipe made with chicken and mushroom and here is the recipe.


  1. 4 chicken breast halves, skinned, boned and sliced
  2. salt and pepper
  3. 4 cloves garlic, minced
  4. 2 cups water
  5. 1 tb cornstarch
  6. 5 tb corn oil
  7. 8 oz. fresh mushrooms, sliced
  8. 4 lb. bok choy or Chinese white cabbage, chopped
  9. 2 tb sugar
  10. 4 tb soy sauce
  11. 6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

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