Nursery and Playroom Learn Cooking Recipe

V egetable brinji is a rice preparation in which rice is cooked with freshly ground garam masala and coconut milk with veggies.This rice is milder than biriyani,bit spicier than pulao,a one pot meal easy to cook.Here follows the excellent recipe.... Ingredients Ingredient Quantity Basmathi rice 2cups Onion 2no.(medium size) Tomato 3nos.(medium size) Ginger&garlic paste 2tsp Green chilly 5-6nos. Carrot(diced) 2nos. Beans 10-15nos. Green peas(fresh or frozen) 1/2cup Red chilly powder 1/4tsp Coriander powder 1tsp Coconut(grated) 4tbs Mint leaves 1/4cup Lemon juice 1tsp Coriander leaves to garnish Cloves 5nos. Cinnamon 2 inch piece Fennel seeds 1+1/2tsp Ghee 1tsp Oil 3tbs Salt to taste Method                   Soak the basmathi rice  and keep aside,grind the cloves ,cinnamon,fennel to a powder, then add in the green chilly, mint and grind it to a fine paste.Finally grind the coconut and 1/2 tsp of fennel seeds to a fine paste separately. He

Hello friends wishing you all a happy and joyful Diwali. Sumber http://www.naliniscooking.com

M adras mixture is a crunchy snack with a combination of omapodi,boondhi,fried peanuts and cashews mixed together with other flavorful spices.I make this mixture for Diwali and here follows the recipe .... Ingredients Ingredient Quantity Omapodi 3cups Boondhi 2cups Sev 1/2cup Peanuts 3/4cup Cashews 1/2cup Pottukadalai(fried gram dhal) 1/2cup Beaten rice(poha) 1/2cup Curry leaves 2sprigs Redchilly powder 1tsp Salt 1/2tsp Asafoetida 1/4tsp For Omapodi and Sev Ingredient Quantity Besan 2cups Rice flour 2tbs Butter 1tsp Salt to taste Oil for frying For Boondhi Ingredient Quantity Besan 11/2cups Rice flour 1/2cup Cooking soda a pinch Salt to taste Oil for frying Method Omapodi and Sev                       Mix in all the ingredients except oil and make a soft and stiff dough with water.Take the murukku press with the omapodi disc and fill it with the prepared dough. Squeeze it in the hot oil and drain it on a paper towel.Once it bec

K anchipuram is a place famous for temples and silk sarees.Its also popular for a nice flavorful and fluffy idlies in which crunchy cashews and spices incorporated in the idly batter and steam cooked.Originally this idly is steam cooked in thonnai(dried banana leaf cup)which gives a nice aroma to the idly. Today I steamed in a round  vessel and cut into pieces or it can be steamed in a small cups or tumblers.Here follows the recipe for tasty and flavorful Kanchipuram idly for the 7th day of Blogging Marathon. Ingredients Ingredient Quantity Idly or boiled rice 1cup Raw rice 1cup Urad dhal 1cup Mustard seeds 1tsp Cumin seeds 1tsp Black pepper(coarsely ground) 1tsp Cashews(broken) 1tbs Ginger(chopped) 1tsp Curd 1/2cup Cooking soda a pinch Asafoetida a pinch Curry leaves 2sprigs Oil 1tbs Salt to taste Method                    Soak the rice and dhal separately for 3-4 hours and grind it to a smooth batter.Mix in salt and allow it to ferment for atleast 6-8 hours.

K adappa  is a famous side dish which goes very well with idly,dosa,idiyappam and is popular in temple town Kumbakonam and nearby areas.We make this for breakfast in special occasions and get togethers.Today is the 6th day of Blogging Marathon and here follows the tasty and simple Kadappa recipe....   Ingredients Ingredient Quantity Moon dhal 1/2cup Potato 2 (medium size) Onion(thinly sliced) 1no. Tomato(optional) 1no. Green chilly 5-6nos. Garlic(thinly sliced) 3 pods Fennel seeds 1/4tsp Cloves 2nos. Cinnamon 1(small piece) Curry leaves 1 sprig Coriander leaves to garnish Salt to taste Lemon juice 2tsp Oil 1tbs To grind Ingredient Quantity Coconut(grated) 5tbs Fennel seeds 1tsp Garlic 1pod Method               Pressure cook the moong dhal ,potato and cube the potato.Grind the coconut with fennel and garlic to a fine paste and keep aside. Heat a pan with oil and season it with fennel,cloves and cinnamon.Saute the green chillies,garlic and curry leaves