Feeds:
Posts
Comments

Archive for the ‘Tamil_Recipes’ Category

Garlic is common to cooks around the world. You can influence each clove’s intensity depending on how you choose to prepare it for a dish. Using a whole, uncut clove will add a bit of fragrance to oil if sauteed lightly or provide subtle flavor to a simmered dish. Slicing a garlic clove adds visual appeal to a dish while imparting a strong flavor. Mincing or pressing will result in the most intense flavor.
I found this recipe in a supplement of a tamil magazine.



Ingredients:

  1. Cooked rice – 2 cups
  2. Small onion- 1/2 cup
  3. Garlic pods – 1/2 cup
  4. Ginger- 1/4 inch piece
  5. Roasted and ground black pepper- 1/2 tsp
  6. Raosted and ground cumin seeds- 1 tsp
  7. mustard seed- 1 tsp
  8. curry leaves- 20
  9. red chilies 3-4 numbers

Method:


1. Boil water in a deep sauce pan. Put rice in it and let it boil, when rice become soft drain all the water from the rice.
2. In another deep pan, put some oil and fry chopped garlic for a minute.
3. Now fry garlic with spring onions and green chilies for 2 minutes.
4. Now put the boiled rice in the pan and mix all the fried ingredients well. In the mean while add flavor or black pepper and salt in the rice and fry on high flame for few minutes.
5. When the rice completely fry and smell starts to come out then take out the rice in a beautiful serving dish and serve it with any curry you like. Garnish with spring onions and chillies.

Read Full Post »

Garlic is common to cooks around the world. You can influence each clove’s intensity depending on how you choose to prepare it for a dish. Using a whole, uncut clove will add a bit of fragrance to oil if sauteed lightly or provide subtle flavor to a simmered dish. Slicing a garlic clove adds visual appeal to a dish while imparting a strong flavor. Mincing or pressing will result in the most intense flavor.
I found this recipe in a supplement of a tamil magazine.


Ingredients:

  1. Cooked rice – 2 cups
  2. Small onion- 1/2 cup
  3. Garlic pods – 1/2 cup
  4. Ginger- 1/4 inch piece
  5. Roasted and ground black pepper- 1/2 tsp
  6. Raosted and ground cumin seeds- 1 tsp
  7. mustard seed- 1 tsp
  8. curry leaves- 20
  9. red chilies 3-4 numbers

Method:

1. Boil water in a deep sauce pan. Put rice in it and let it boil, when rice become soft drain all the water from the rice.
2. In another deep pan, put some oil and fry chopped garlic for a minute.
3. Now fry garlic with spring onions and green chilies for 2 minutes.
4. Now put the boiled rice in the pan and mix all the fried ingredients well. In the mean while add flavor or black pepper and salt in the rice and fry on high flame for few minutes.
5. When the rice completely fry and smell starts to come out then take out the rice in a beautiful serving dish and serve it with any curry you like. Garnish with spring onions and chillies.

Read Full Post »

Ingredients:


Mutton – 250gms
Onion (finely chopped) – 1
Green chillies – 2
Curry leaves – a sprig
Ginger-garlic paste – 1 tsp
Jeera (cumin seeds) – 1 tsp
Saunf (fennel seeds) – 1 tsp
Pepper powder – 1 tbsp
Jeera (cumin) powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Turmeric – a pinch
Oil – 3 tbsp
Salt – as needed


Method:


Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.

Read Full Post »

Ingredients:

Mutton – 250gms
Onion (finely chopped) – 1
Green chillies – 2
Curry leaves – a sprig
Ginger-garlic paste – 1 tsp
Jeera (cumin seeds) – 1 tsp
Saunf (fennel seeds) – 1 tsp
Pepper powder – 1 tbsp
Jeera (cumin) powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Turmeric – a pinch
Oil – 3 tbsp
Salt – as needed

Method:

Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.

Read Full Post »