Saturday, 18 June 2016

Mushroom biriyani

Mushroom biriyani

This is an easy method to prepare mushroom biriyani.

First clean mushrooms thoroughly. Rinse it in running water and wipe off the dirts from it using a clean cloth. Cut it into small pieces.

Method of Preparation

1. Soak 1 glass of basmati rice in water for 20 mins.

2. Grind ginger, garlic(3-4), green chillies(3), Coriander leaves to a fine paste.

3. Gently Slice 2 Onions and 1 tomato

4. In a cooker,first put oil or ghee and add Cinnamon, cloves and elakkai. Add feenel seeds also.

5. Add sliced onions, when it turns little brown add the gound paste after 2 mins add tomato.

6. Next add coriander powder(1 1/2 spoon), Chilli powder (1 sppon), turmeric powder and garam masala. Fry for 5 mins.

7. Add a little curd and add mushrooms and salt.

8. Next add biriyani rice and fry.

9. Add water( 1 1/2 glass water for 1 glass rice).

10. Cook till 2 whistles.

11.Garnish with corainder leaves

Serve with some salad and pappad.

Thursday, 26 May 2016

Thirupathi temple visit

Thirupathi balaji temple is   situated in the hill town Thirumala. Lat month we decided to visit the temple. This is a temple which is always visited by devotees so there is crowd always. We booked online tickets for darshan @ 300 Rs tickets.

Booked the train tickets in Tatkal, accomodation can also be booked online.The nearby railway station is Thirupathi.

As we enter Thirumala, there is a security checking of our bags. The roads are clean and beautiful. There are clean toilets everywhere and the roads are sweeped all the time.


There are different queues Sarva Darshan, Divya darshan and Seekhra Darshan.We completed the darshan in less than two hours.  Seems in August and January there are less crowd there. There is annadanam free for all at three days a day.There are refreshments served for people standing in queue. We need to dress up traditionally and mobiles are not allowed in the temple.

After darshan, you can collect laddu prasadam. We got 2 laddus for each ticket.

There are beautiful free buses to go to nearby places.

1. Book accommodation online and darshan tickets well in advance.

The temple authorities have maintained the temple permises clean though it is a havily crowded place.

We stayed there for three days and had food from Mayura hotel near museum. It was clean, tasty and cheap. There are shopping complexes.

Next day we visited Sri Kalahasti temple which is famous for Rahu pooja. There are many temples and theerthams nearby. So if you plan a trip, one day may not be sufficient for this. places we visited were Shilotharanam, Papavinasam theertham, Venugopala Swamy temple. There are private vehicles which will help you to visit these neaby places.

Our return train was from Renigunta railway station.

We felt happy and positive after the temple visit.

Monday, 7 March 2016

kadumanga pickle


This is mango season here. Everywhere we find mangoes different types. This time I decided to  try making kadumanga pickle. Collected mangoes from or grandma's home. Washed it thoroughly. I never knew the process was this simple.

Ingredients
 Kannimanga 50
 Salt
 Chilly powder
 Mustard seeds crushed ( 2 sppon)
 Kayam
 Gingely oil


Method
 This is a two stage process. Fist we keep it in salt and water to let it shrink. In the second stage we add chilly powder.

First I collected and cleaned the tender mangoes and put it into a glass jar. Added some table salt and water to it. After three weeks found that the mangoes shrinked and absorbed the salt

Pour the salt water to a flat vessel. Added chilly powder 4 spoon and crushed mustard and hing powder and mixed it well. Added it with the mangoes  and kept the mix in the same jar. Added a few drops of gingely oil to it. After two weeks this will be ready to use. This can be preserved in an air tight glass jar and use for a long time.

Rice curd and this pickle is a good combination.


Tuesday, 1 March 2016

Ulli Theeyal

Ingredients
Small onion 20-25
 Green chillies

Curry leaves

Coconut1 cup

Chilly powder 2 spoon

Coriander powder 3 sppon
 Salt





Tamarind water

Method

Cut onions lengthwise. In a pan pour oil add red chillies mustard and curry leaves. To this add onions little salt and turmeric powder. Fry this in low flame

In another pan fry coconut till it becomes golden brown and switch off flame . to this add coriander powder and mix. Then add chilly powder. The mix will be brown in colour. Grind this to a paste
Add the paste to onions and fry for a few minutes. Add some water and the tamarind water. Let it boil for a few minutes and gravy thickens. Tasty ulli theeyal is ready




















Tuesday, 23 February 2016

Uzhunnu vada

Uzhunnu vada
Uzhunnu 250/GM
Green chillies - 10
Inchi 1 piece
Pepper 5
Curry leaves
Salt

Method

 Soak uzhunnu for two hours.Grind uzhunnu in grinder with no water. Spray water at intervals. To this add green chillies inchi crushed pepper and curry leaves. Heat pan.  Using wet hands make small balls. Using the other hand press it and put a hole in middle. Fry this in oil. Serve with coconut chutney

Friday, 1 January 2016

Chicken Biriyani Recipe

Chicken Biriyani Recipe


Happy New Year to all. 

This is an easy biriyani that you can serve with salad and a pudina chutney.

Ingredients

Biriyani Rice  - 1/2 Kg
Chicken - 1/2 Kg
Green chillies - 4
Ginger - 1  piece
Garlic -5
Onion -4
Pepper powder - 1/2 spoon
Coriander leaves
Pudina leaves
Turmeric powder
Ghee
Cashew
Dry grapes
Cardamom
Cinnamon
Grampoo
Coriander powder
Curd
Lemon-1
Salt


Method
1. Cut Onions to thin slices
2. Grind Ginger, Garlic , Grampoo and Cardamom in a mixie
3. Cut chillies lengthwise
4. Cook rice with little salt and little oil & little lemon juice
5. Marinate chicken with curd,salt, turmeric powder, chilly powder and ginger garlic paste and keep in fridge(For 4 hours)
6.In a pan, fry onions, crushed paste and fry. Add  green chillies and then chicken. Add lemon juice too.
7. Add water and the powders and cook.
8. Fry cashew and grapes and few onion in ghee and keep.
9. In a big pan, add a layer of chicken, then rice,and put ghee on sides and middle and mix coriander and pudina leaves and fried cashew and raisins



Sunday, 29 November 2015

Vegetable Biriyani

Vegetable Biriyani Recipe

Ingredients
1. Onion - 2
2. Green chillies -6
3. Carrot - 3
4. Green peas
5. Potato -2
6. Tomatoes -2
7. Beans

8.Kasuri methi
9. Ginger


To Grind
1. Coconut
2. Garlic- 4
3. Coriander leaves
4. Green chillies

Method

1. Cut all the vegetables to small pieces.

2. Grind together the ingredients to a smooth paste

3. Fry onions and green chillies in little oil and ghee. Add the chopped veggies carrot, beans, potato, green peas. After few mins add tomatoes.

4. Add the coconut paste, little soil to it and fry for 5 mins.

5. Add water, salt and when it boils add kasuri methi.
For i cup rice, add 1.5 cup of water

6. Add biriyani rice and crushed ginger,patta, cinnamn and cloves.

7. Wait till 3 whistles(This depends on the rice)

8. Add coriander leaves.

This is a recipe which takes just half an hour. Serve this with a cucumber salad and pickle.