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Tuesday, November 29, 2011

Cumin Pepper Rice / Milagu Jeeragam Sadham / Healthy Lunch Box Ideas

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Cumin Pepper Rice is one of the best flavored variety rice dish. This can be prepared very easily with minimum efforts.  And this simple aromatic rice makes a healthy & quick lunch box menu for kids. 
I love the rich aroma and the special flavor of this dish, and it can be taken with any curry or crispy chips. In this recipe, the cumin and pepper are dry roasted, grinded and added to rice in hot ghee with tempering.
Enjoy this fabulous & tasty pepper cumin rice recipe, that is  sure to spice up any meal.
  • Pepper                         - 1 ½ tsp
  • Cumin / Jeera                - 2 tsp
  • Cooked rice                  - 1 cup
  • Salt to taste
For Tempering:
  • Ghee                            - 2 tbsp
  • Urad dal                        - 1 tsp
  • Bengal gram dal            - 1 tsp
  • Asafetida                      - a pinch
  • Cashew nuts                 - 6 to 7
  • Garlic pods (optional)    - 3 to 4
  • Curry leaves                  - a few
  1. Dry roast cumin and pepper in a fry pan till rich aroma comes out.
  1. Allow to cool.
  2. In a mixer, grind it to coarse powder.
  1. Heat ghee in a kadai.
  2. Add urad dal, bengal gram dal, asafetida, cashew nuts, garlic pods and sauté for a while.
  3. Add the curry leaves finally and turn off the flame.
  1. Now add the cooked rice, salt and freshly ground pepper cumin powder into the kadai.
  2. Mix well along with the tempering.
  3. Turn on the flame, and toss the rice gently for few minutes.
  1. Remove it from flame.
  2. Healthy and flavorful cumin pepper rice is ready.
  1. Serve hot with your favorite side dish like papad, chips or potato fry.

Related Quick Links:

·       Jeera Rice

·       Lemon Rice

·       Tamarind Rice

·       Coconut Rice

·       Fried Rice

·       Tomato Rice

·       Brinji Rice

Sunday, November 27, 2011

Mutton Sukka Varuval / Mutton Dry Fry

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Mutton Sukka is a absolutely mouthwatering, hot and very spicy dish. This is my grandmother’s recipe, and it promises to get your tastebuds tingling with flavor and joy. I’m soooooooo addicted to this tasty spicy mutton dish, which is regular at my home on Sundays. 
Here in this recipe, the goat meat (mutton ) is being cooked with spicy masala powders to lipsmacking dry fry. Mutton Sukka can be best served with hot steamed rice, biryanis, parathas , naan or rotis..!
Try out this easy & delicious  version of mutton and enjoy!!!
  • Mutton                                      - ½ kg
  • Onion                                       - 3
  • Tomato                                     - 2
  • Mint leaves                               - 1 cup
  • Aniseed                                    - 1 tsp
  • Cumin                                       - 2 tsp
  • Black pepper                             - 1 tsp
  • Oil                                            - 4 tbsp
  • Ginger garlic paste                    - 1 tbsp
  • Yoghurd                                   - 2 tbsp
  • Red chilly pwd                          - 2 tsp
  • Turmeric pwd                            - ½ tsp
  • Coriander pwd                           - 2 tsp
  • Garam masala pwd                    - 1 tsp
  • Lemon juice                              - 1 tsp
  • Salt to taste
  • Fresh coriander leaves
  1. Wash mutton, drain water and keep aside.
  2. Chop onion and tomatoes.
  3. Strip mint leaves, wash, drain and keep aside.
  4. Make a coarse paste of aniseed, cumin and black pepper.
  5. In a pressure pan, add oil and heat it.
  6. Add chopped onions and fry till transculent.
  7. Add ginger garlic paste and sauté for a minute.
  8. Add chopped tomatoes and cook till oil separates.
  9. Now add mutton pieces, 2 tbsp curd, red chilly pwd, turmeric pwd and coriander pwd.
  10. Add salt and mint leaves.
  11. Add enough water to cover the contents and pressure cook for 4 whistles.
  12. Simmer for 2 to 3 minutes.
  13. Take a fry pan.
  14. Heat 3 tbsp of oil.
  15. Add gravy and sauté it in medium flame.
  16. When water is totally absorbed, add powdered aniseed, cumin and black pepper pwd.
  17. Now add garam masala powder.
  18. Add lemon juice, stir well  and remove from flame.
  19. Garnish with freshly chopped coriander leaves and golden roasted cashews.
  20. Spicy mutton sukka is ready.
  1. Serve hot with naan, rotis or with rice dishes.
Related Quick Links:
·       Mutton Kohlapuri

·       Mutton Spicy Fry

·       Mutton Masla

·       Mutton Chops Fry

·       Mutton Korma

·       Aatukal Paya / Soup

Friday, November 25, 2011

Spicy Milagai Chutney / Red Hot Chutney

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Today’s post is  spicy  hot  Milagai  Chutney,  a treat for people who want something real fiery for tastebuds..!!!
This is extremely easy to prepare and the dish reminds you of the rich spicyness of Indian cuisine. You will love the intense red color of this milagai chutney and it makes a perfect companion for idlis ( South Indian steames rice cakes ) & crisp dosas. 
Also we can use them as dips or as accompaniment to  a meal.
So heres the recipe of traditional,  mouthwatering red hot chutney..:)
  • Shallots / Pearl onions                           - 1 ¼ cup
  • Red chilly                                              - 8 to 10
  • Tomato chopped                                   - 1 cup
  • Garlic                                                    - 7 cloves
  • Oil                                                        - 3 tbsp
  • Mustard                                                - ¼ tsp
  • Cumin                                                   - ½ tsp
  • Split urad dal                                        - ½ tsp
  • Curry leaves                                          - a few
  • Asafetida                                              - a pinch
  • Salt to taste
  1. Add red chillies & chopped tomatoes to mixer and grind for a minute.
  2. Add shallots and garlic and grind further.
  3. Heat oil in a fry pan.
  4. Add mustard, cumin, split urad dal, curry leaves and asafetida.
  5. Wait to splutter.
  6. Now add the ground chutney, salt and sauté in medium flame.
  7. No need to add water, continue sauting for 10 to 12 minutes till oil separates.
  8. Serve it with hot soft idlis and golden crisp dosas.
  1. Hot N spicy milagai chutney ready to taste.

Related Quick Links:
·       Coconut Chutney

·       Onion Chutney

·       Garlic Chutney

·       Mint leaves Chutney

·       Curry leaves Chutney

·       Kothumalli Chutney