Simple Saffron Rice

Ingredients

Basmati Rice-1cup

Saffron threads soaked in 3tsp of milk or hotwater

Cinnamon Stick -1

Cloves-2

Salt to taste

Butter/ghee-1tsp

Oil

Water-2cup

Cardamom pods-3

Bay leaves-1

Method

1.Soak the rice with cold water for 30mints

2.Heat oil and ghee/butter in a pan,add cloves,cardamom,bay leaves and cinnamon.Fry it for few minutes.

3.Drain water and add rice.Stir it for few minutes until the rice begins to absorb the ghee,but donot brown the rice

4.Pour the water along with saffron milk and salt.

5.Cover and cook until rice is cooked until all liquid is absorbed.

6.Serve hot with any spicy curry as per ur choice.

Note

For best result,donot remove the lid while the rice is cooking

Semiya kesari/Halwa

Ingredients

Semiya-1cup

Sugar-1/2 to ¾ cup

Water-2 to 2 1/4 cup

Raisins-5

Cashewnuts-5

Food Color-a pinch(yellow or orange)

Ghee-2 tsp

Method

1.Heat ghee in a pan and fry semiya until it becomes brown.Keep it aside

2.In same pan add 1tsp ghee,when it melts.Add cashew nuts and raisins.Fry till cashews turn golden color.Keep it aside

3.Again same pan,add water and allow it to boil.Add a pinch of food color.

4.Once water starts to boil add the fried semiya into that.

5.Along with the semiya add fried cashews and raisins.Close the pan and allow to cook.Once cooked, add sugar.

6.Cook it on medium flame till it becomes tight again.

7.Keep stiring once in a while.

8.Now tasty semiya kesari/halwa is ready to eat

Note

Make sure that semiya is well cooked before adding sugar,once u can add sugar then the semiya will stop cooking.

Oats Chapathi

Ingredients

Oats-3/4cup(Dry Roasted and grinded)

Wheat flour-1cup

Salt

Milk- 3to4 tsp

Warm water to knead the dough

Method

1.Mix wheat flour,oats with salt well..

2.Add warm water little by little and milk. Knead a dough..Dough should be soft.Keep it for 30mints or u can to make chapathi immediately

3.Make balls from the dough….Dip it in dry wheat flour and start rolling out into thin circles

4.Toast in tawa on both sides

Meen Poriyal

Ingredients

Fish

Turmeric Powder-1/4tsp

Onion-1

Green Chilly-1

Tomato-1 small(optional)

Pepper Powder-1tsp

Mustard Seed-1/4tsp

Curry leaves-few

Coriander Leaves-few

Salt to taste

Oil 1 to 2 tsp

Method

1.Wash and clean the fish…Boil the fish pieces with turmeric powder and salt in water.Boil till it is tender

2.Then remove its outer skin and bones.Mince them with hands and set it aside.

3.Heat oil in a pan.Once the oil Is hot,add mustard seed and curry leaves.

4.Add green chilly and onion.Fry them till onion turns golden brown.

5.Add tomato and stir it until it smashes.

6.Add salt.Then add minced fish to the above..

7.Add pepper powder.Fry them..

8.Meen poriyal is ready to serve…

Note

U can add ginger garlic paste or finely chopped garlic

Fish Finger

Ingredients

Fish fillets

Egg-1

Bread Crumbs

Oil for deep frying

To Marinate

Chilly Powder-3/4tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Ginger Garlic Paste-1tsp

Salt to taste

Lemon Juice-2 tsp or curd

Method

1.Clean the fish.Remove skins and bones(or u can use boneless fish)

2.Cut fish into small pieces(finger shaped lengthy pieces)

3.Marinate with all the above ingredients

4.Keep it in fridge for 15 to 30mints

5.Take a bowl,Beat the egg well

6.Dip the marinated fish finger in beaten egg.Then cover it with bread crumbs

7.Roll in palms to coat the crumbs nicely

8.Heat oil in kadai for deep fry

9.Deep fry fish finger,until they are cooked and crispy.

10.Serve hot…

Variation

Marinate Fish fingers with white pepper powder,salt and lemon juice.Keep it for 15 to 30 mints.Dip in beaten egg and cover with bread crumbs..Roll in palms.Then deep fry fish finger,until they are cooked.

Mutton Fry (Andra Style)

Ingredients

Mutton-1/4kg

Onion-1

Green chilly-1

Curry leaves-1string

Ginger Garlic Paste-1tsp

Turmeric Powder-1/4tsp

Chilly powder-1tsp

Coriander powder-1tsp

Pepper Powder or crushed pepper corns-11/2tsp

Salt to taste

Method

1.Cook the mutton along with 1/4tsp of ginger garlic paste,salt,turmeric powder and cup of water.

2.Once cooked,drain the excess water from the mutton

3.Heat oil in a pan,add onions,green chilly and curry leaves..saute it until it turns golden brown color.

4.Add ginger garlic paste and stir it well till raw smell removes

5.Add cooked mutton and then add chilly powder,coriander powder..Mix well..

6.Close the lid.Cook for 5 to 8 mints..

7.Remove the lid and saute well…Sprinkle pepper powder.Mix well

8.Spicy Mutton fry was ready to serve…

Note

1.I used the water from the cooked mutton to the curry.

2.Use fresh pepper,gives a rich taste…

3.Use cashewnut powder,gives more taste

Egg Paratha

Ingredients

To Dough

Wheat flour-1cup

Warm Water

Milk-2 or 3 tsp(Optional)

Salt

To Egg Mixture

Egg-1

Green chilly-1 small finely chopped

Coriander leaves-few finely chopped

Salt to taste

Pepper Powder -1/2tsp

Oil or butter

Chilly powder-A Pinch

Method

1.Prepare dough…Dough should be soft without cracks….keep aside for 15 to 20mints.

2.Beat the egg in a bowl.Add green chilly,coriander leaves,salt and pepper powder to the egg…Whisk the mixture well.

3.Make small balls from the dough,Flatten them.Sprinkle some oil,chilly powder(A pinch only) and flour and fold it into half.

4.Again smear oil..fold it again into half(form small triangle).

5.Roll it again lightly to form a large triangle(Need to separate the layers for egg filling)

6.Heat a tawa and roast the paratha on both sides lightly.

7.Open up the top layer of paratha with the help of knife.(Its like pocket).

8.Pour the egg mixture into it.

9.Spread oil on top.Cook for sometime

10.Gently filp the paratha to the otherside.

11.Cook parathas until egg is cooked

12.Serve hot.

Note

1.U can use chaat masala in egg mixture..

2.Egg will spill over through the center and that’s no pblm..dont worry abt tat