My Click and Tick

MASALA VADA RECIPE / PARUPU VADAI / CHANA DAL VADA/ CHATTAMBADE RECIPE

2020-06-09T00:10:00.005-07:00

Masala Vada Recipe / Parupu Vadai / Chana Dal Vada/ Chattambade Recipe is a popular deep-fried fritter of the South Indian region. This recipe is simple and quick to make except the soaking time of Chana dal. The perfect evening snack with tea during winter. Street style masala vada lovers- it's for you all. try it in your kitchen, this recipe gives you a flawless flavor of masala, delicious and crispy masala vada.

It is easy to make at home with few ingredients, delicious to have. You can have this Masala Vada as a starter or with any veg meals. I personally suggest you have masala vada with a good tea/ coffee during a winter evening.

=> I already shared the similar recipe -> check this-> ULUNDU VADAI /URAD VADA/MEDU VADA

Tips to follow: => How to make perfect crunchy masala vada?

Do not over soak the chana dal, as vada won't be crunchy.
Do not add salt with soaked chana dal while grinding, it releases water.
If the vada batter is watery, add a tbsp of rice flour.
To prepare Chattambade recipe, skip onions.
Add salt before frying, as vada batter becomes watery.

Come I will share with you all, How to Make a Simple, Delicious, Crunchy, crispy Masala Vada Recipe / Parupu Vadai / Chana Dal Vada/ Chattambade Recipe with step by step pictorial method.

Learning and Sharing is real Happiness!!!!!!

Course: Veg/Starter

Prep Time:10 min

Soaking time: 2 hours

Cook Time:20 minutes

Cuisine: INDIAN

Serving: 8 vadas

Author: Bhuvana Devi

Ingredients:

Chana dal -1 cup.
Dried red chilies- 2.
Fennel seeds- 1 tsp.
Onion-1( finely chopped)
Curry leaves- 2 sprigs.
Corriander leaves - 2 stalks.
Mint leaves- 1 stalk.
Cumin seeds-2 tsp.
Oil to deep fry.
Salt req.

Instructions on how to make mutton kola Urundai:.

Soak the 2 cup chana dal, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 dry red chilies with enough water for 2 hours.
Squeeze all the water and Blend the soaked chana dal, red chiles, fennel, cumin seeds coarsely for 1 minute. You will see some whole chana dal, this is the right consistency. Transfer it to the mixing bowl. (Make sure do not add water while grinding the dal)
Add chopped coriander leaves, mint leaves, curry leaves, onions, 1 tsp of cumin seeds along with the chana dal mixture. Add salt for taste.
Make 2 inch small balls and flatten them with your palms.keep it aside.
Heat a pan to add enough oil for deep fry. gently drop the flatten masala vada and fry it in medium flame until it turns golden brown color. flip it other side and cook as well. Drain the oil. and serve it.

serve it hot with a cup of tea/ coffee in the evening time.

I hope you all love it💓. Try it in your kitchen!!

If you try this recipe, leave a comment below, let me know how it turns out for you.

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How to make Masala Vada Recipe / Parupu Vadai / Chana Dal Vada/ Chattambade Recipe with step by step pictorial method:

Step 1: Wash and soak the chana dal with red chilies, fennel seeds, cumin seeds for 2 hours.

Step2: Squeeze all the water and blend coarsely for a minute, you will see some whole chana dal. this is the right consistency.

Step 3: Transfer it to the mixing bowl, add chopped curry leaves, coriander leaves, mint leaves, cumin seeds, salt to taste, mix well.

Step 3: Make a 2-inch ball and flatten it with your palms, keep it aside, do the same with remaining masala vada batter.

Step4: Heat a pan to add enough oil to deep fry, gently drop the flatten masala vada and fry it in medium flame until it turns golden brown color. flip to the other side and cook as well. drain the oil and serve it hot with a cup of tea or coffee.

Step 5: Turn off the flame.

Serve the crunchy delicious Masala Vada as a starter or with any veg meals. I personally suggest you have masala vada with a good tea/ coffee during a winter evening.

If you try this recipe, leave a comment below, let me know how it turns out for you.

Also, post your suggestions in the comment box below.

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

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MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

2020-06-06T21:05:00.000-07:00

Mutton Kola Urundai /Mutton Kheema Balls the popular Chettinad recipe in South India (Tamil Nadu). Without adding this recipe in my blog nonveg -Chettinad the recipe won't get fulfilled. The origin of kola balls is from Thanjavur. At first, kola balls are made with raw banana, Later, mutton is substituted instead of raw banana for the first time in Madurai Chandran mess. It is a popular mutton starter recipe in south India of Tamilnadu. Kids and adults love this recipe alike. Its inner soft and outer crispy layer recipe. Grounded masala along with meat gives you a flawless aroma.

It is easy to make at home with few ingredients, delicious to have. You can have this Mutton kola as a starter or with any veg or Non-veg meals.

=>Vegetarian try kola balls with raw banana, banana blossom, soya, potato... I already shared the recipe Vazhaipoo Kola Urundai/Banana blossom kola balls.

Tips to follow: => How to make perfect Mutton kola Urundai?

If you get minced mutton use it directly. // If you don't get minced mutton (kheema) grind the boneless mutton into a paste and use it.
Do not add besan flour instead of split roasted gram powder =>Adding besan flour, kola becomes hard.
Do not add egg, if you refrigerate it for later use.
Do not add oil while sauteing minced mutton.
Do not use fat minced mutton, fat in mutton balls will disintegrate in the oil.

Come I will share with you all, How to Make a Simple, Delicious, Crispy Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method.

Learning and Sharing is real Happiness!!!!!!

Course: Non-Veg/Starter	Prep Time:30 min	Cook Time:20 minutes
Cuisine: INDIAN	Serving:3	Author: Bhuvana Devi

Ingredients:

Mutton-250 grams.
Cinnamon-1(2 inches).
Cloves- 2.
Cardamom-2.
Fennel seeds- 1 tsp.
Poppyseeds-1tsp (If you don't get in your country, skip it).
Shallots-12.
Ginger &Garlic paste-1tsp
Grated coconut-2 tbsp.
Green chilies-2.
Curry leaves- 2 sprigs.
Corriander leaves - 3 stalks.
Split roasted gram(pottukadalai) powder- 2tbsp.
Turmeric powder-1/4 tsp.
Chili powder-1/2 tsp.
Corriander powder-1/2 tsp.
Cumin powder-1/4tsp.
Oil to deep fry.
Salt req.

Instructions how to make mutton kola Urundai :

Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).
Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. let the mutton gets cooks well until all water in the mutton gets evaporated. Keep it aside.
Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).
In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.

--->if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it. If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well.

Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.
Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

Heat a pan to add enough oil to deep fry the kola balls. once the oil gets hot, add the kola balls gently in the oil and fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).

Turn off the stove and serve it hot as a starter or with any Veg or Non-veg meals.

I hope you all love it💓. Try it in your kitchen!!

If you try this recipe, leave a comment below, let me know how it turns out for you.

- - - - - - - - - - - - - - -

How to make Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method:

Step 1: Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).

Step 2: Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. Let the mutton gets cooks well until all water in the mutton gets evaporated. Keep it aside.

Step 3: Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).

Step 4:In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.

Step 6: Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.

Step 7: Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

Step8: Heat a pan to add enough oil to deep fry. once the oil gets hot, add the kola balls gently in the oil

Step 9: Fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).

Step 10: Turn off the stove

Yummy, delicious, crispy, tasty Mutton Kola Urundai /Mutton keema Balls is ready to serve. You can serve it hot as a starter or with any VEG or NON-VEG meals.

If you try this recipe, leave a comment below, let me know how it turns out for you.

Also, post your suggestions in the comment box below.

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

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CURRY LEAVES POWDER/KARUVEPILAI PODI /KARIVEMBUILAI PODI

2020-06-05T00:04:00.010-07:00

Curry leaves powder/ Karuvepillai podi/Kariembuilai podi is an easy, simple, delicious, and quick condiment recipe. you will feel the flawless aroma of curry leaves. It is a quick recipe to do instantly and serve it in rush time. Curry leaf is a leaf used to add aroma for recipes in the kitchen, Curry leaves are called as Karivembuilai (Tamil), later it changed as Karuvepillai. Curry leaves have lots of health benefits like ->it helps to reduce the body weight, get relief from morning sickness and nausea, Diabetics friendly, helps to improve eyesight, reduces wounds, burns, skin allergy. It helps to increase hair growth and a good source of iron and calcium. It is rich in Vitamin A, Vitamin B, Vitamin C, Vitamin B2.

You can make this recipe with easily available ingredients. You can be store and use it for 3 months.

This is the best bachelor recipe powder.

Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!!

Similar recipes

INDIAN GARAM MASALA,

MULTI-PURPOSE KUZHAMBU MILAGAI PODI

This kitchen is seasoned with Love!!!!

Come I will share with you all, How to Make a Simple, Curry leaves powder/ Karivempillai podi /Karuvembuilai podi with step by step pictorial method. Hope you all love it 💓

Learning and Sharing is real Happiness!!!!!!

Course: Condiments	Prep Time:20 min	Cook Time:15 minutes
Cuisine: INDIAN	Serving: 250gms	Author: Bhuvana Devi

Ingredients

1. Black Urad dal - 4tbsp (you can also use white urad dal )

2. Chana dal – 3tbsp

3. Coriander seeds- 1 tbsp

4. Cumin seeds - 1tsp

5. Dried Red chili -10

6. Curry leaves- 4 full hand

7. Asafoetida -1/4tsp

8. Salt req

Instructions:

· First, wash and clean the curry leaves and dry it under shade for one day.

· Then, Dry roast red chilies, don’t change the color and keep aside.

· Dry roast Coriander seeds, Chana dal, Urad Dry roast Coriander seeds, Channa dal, Urad dal, Cumin seeds, Asetafoia and keep it aside. Let it cool for 10 min.

· Blend all the ingredients together into a coarse powder

· Cool it down and store it in a container and use it for 3 months

Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!!

Note:

Care should be taken not to over roast it.
Store it in an airtight container.
If you are roasting all the ingredients with oil, store and use it within 10-15 days.
If you are-roasting all the ingredients without oil you can store and use it for up to 3 months.

How to make Curry leaves powder/karuvepillai powder/Karivembuilai podi

with step by step pictorial method:

First, wash and clean the curries leaves and dry it under shade for one day.

Then, Dry roast red chilies, don’t change the color and keeps aside.
Dry roast Coriander seeds, Chana dal, Urad Dry roast Coriander seeds, Channa dal, Urad dal, Cumin seeds, Asetafoia and keep it aside. let it cool for 10min.

Blend all the ingredients together using a blender into a coarse powder.

Yummy, Delicious, Curry leaves powder is ready to serve.

Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

If you try this recipe and leave a comment below, let me know how it turns out for you.

===> If you like my recipes. For more latest updates --> Click Subscribe button and verify it through your email.

===>Say-Hi in my social media accounts ==>Follow me on Pinterest, Twitter Facebook. Instagram

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

Thanks for visiting my blog!! Welcome again!!

SPICY MASALA EGG FRY/EGG MASALA PIRATAL

2020-06-03T23:00:00.006-07:00

Spicy Masala Egg Fry/ Egg Masala Piratal is an easy, simple, delicious, and quick & simple egg recipe. This is not a complete dry recipe, you can have it with steamed plain rice, roti. This is my fav egg fry recipe, it is a regular recipe in my kitchen. Whenever I find coconut is going to expire, I prepare coconut milk rice. I use coconut milk in common for making both spicy egg fry & coconut milk rice recipe. It is an excellent combo, must try recipe-combo. It is simple to make and yet delicious to have.

This kitchen is seasoned with Love!!!!

Come I will share with you all, How to Make a Simple, spicy tasty egg masala fry with step by step pictorial method. Hope you all love it 💓

Learning and Sharing is real Happiness!!!!!!

Course: Non-Veg	Prep Time:20 min	Cook Time:20 minutes
Cuisine: INDIAN	Serving:3	Author: Bhuvana Devi

Ingredients

Hard-Boiled eggs-3
Ginger &garlic paste -1 tsp
Oil- 1tbsp
Onion -1(finely chopped)
Green chili- 2
Salt-req
Cinnamon-1,Cardamom-2, cloves-2
Tomato -1 ( finely chopped)
Coriander leaves to garnish
Curry leaves-few.
Cummin seeds-1tsp
Mustard-1/4tsp
Urad dal-1/4tsp
IndianGaram masala-1 tsp
Chili powder-1/2tsp
Turmeric powder-1/4tsp

Instructions:

· Boil the eggs in a pan for about 10 min in a medium flame with enough water, close the lid and cook until the cracks found. allow it to cool, then egg peel off the shell, slit the eggs on four sides in equal space.

· Heat a pan, to add 1tbsp of oil, mustard seeds, urad dal, curry leaves, 1 cinnamon, 2cloves 2 cardamom, cumin seeds, saute well.

· Add chopped onion, 2 sliced green chilies, saute well until onion turns glossy. Then, add ginger &garlic paste saute well until the raw smell goes away.

· Add 1tsp of chili powder,1/4tsp of turmeric powder, 1tsp of Indian garam masala, 1/2 tsp chili powder salt req mix well. Add the chopped tomatoes, mix and cook well.

· Now, add the slitted eggs, mix well.

· Add 1/4 cup of coconut milk, mix and cook well for 7-8 mins until oil separates (check for salt &spice).

Yummy, Delicious, Masala spicy egg fry is ready to serve.

Serve it with plain steamed plain rice, roti, all veg rice. I love to have Spicy masala egg fry with coconut milk rice. Yummy!!!!! its an excellent combo!!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

How to make Spicy masala Egg fry with step by step pictorial method:

Boil the eggs in a pan for about 10 min in a medium flame with enough water, close the lid and cook until the cracks found. allow it to cool, then egg peel off the shell, slit the eggs on four sides in equal space.

Heat a pan, to add 1tbsp of oil, mustard seeds, urad dal, curry leaves, 1 cinnamon, 2cloves 2 cardamom, cumin seeds, saute well.

Add chopped onion, 2 sliced green chilies, saute well until onion turns glossy. Then, add ginger &garlic paste saute well until the raw smell goes away.

Add 1tsp of chili powder,1/4tsp of turmeric powder, 1tsp of Indian garam masala, 1/2 tsp chili powder salt req mix well.

Add the chopped tomatoes, mix and cook well.

Now, add the slitted eggs, mix well.

Add 1/4 cup of coconut milk, mix and cook well for 7-8 min, until oil separates (check for salt &spice)

Yummy, Delicious, Masala spicy egg fry is ready to serve.

Serve it with plain steamed plain rice, roti, all veg rice. I love to have Spicy masala egg fry with coconut milk rice. Yummy!!!!! its an excellent combo!!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

===> If you like my recipes. For more latest updates --> Click Subscribe button and verify it through your email.

===>Say-Hi in my social media accounts ==>Follow me on Pinterest, Twitter Facebook. Instagram

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

Thanks for visiting my blog!! Welcome again!!

SPINACH CHAPATHI /GREEN ROTI

2020-06-02T20:49:00.007-07:00

Spinach Chapathi /Green Roti is a healthy and tasty Indian bread. Nowadays chapati is a regular recipe in all homes in south India. Normally kids avoid to add spinach in their meals, This recipe is a good one to add the healthy dish in their meal. you can also use this roti for wrapping. Wrapping spinach chapati with Paneer Bhujri, egg masala. Kids love it. Whenever I find spinach, I make this chapati in our home. Now, it is a regular recipe in my kitchen.

Learning and sharing is real Happiness.

Come I will share you all!!!! How to make a Soft chapati by using wheat flour with step by step pictures. Hope you all love it 💓

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love!!

Course: Veg	Prep Time:20 min	Cook Time:20 minutes
Cuisine: INDIAN	Serving: 20	Author: Bhuvana Devi

Ingredients

Wheat Flour- 2 cups
Garlic-4 Ginger-1 (1inch)
Oil- 1tsp
Hot water-(req)
Salt-1tsp
Green chili-1
Arakeerai/Amaranthus Dubius - 1 cup
Butter-(optional)

Tips to make Soft Chapati:

Before start doing chapati these are the tips to be noted for a soft chapati recipe.

· To make soft chapati, add hot water gradually to knead the dough.

· Adding oil keeps the dough won't dry up and make it smoother.

· Once the dough prepared, do not keep the dough to dry. So, I use a moist cloth to cover it

Note: you can use any green leaves.

Instructions:

· Add the arakeerai, green chilies, ginger, garlic, with little water blend well into a fine paste. Keep it aside. In a mixing bowl, add 2 cups of wheat, 1/2 tsp salt,1tsp of oil, mix it well.

· Add Spinach paste, mix well. then, add hot water gradually.

· Knead well for about 10-15 min and make a soft dough. apply oil on the top of the dough, cover it with a moist cloth. let it sit for 1 hour.

· After the rest time, the dough becomes softer, knead it for 5 min. Dust the clean workspace or chapati board with flour to avoid stickiness, Roll the dough to get a long shape.

· Cut the long shape dough into small pieces with a knife and make balls between your palms.

· Roll the balls evenly using a rolling pin into a circle chapati. Dustoff the excess flour.

· Otherside, Heat the dosa Tawa and place the chapati.

· Gently, press the edge of the chapati with a cotton towel /spoon to puff up.

· Once the chapati puffs up, flip to the other side and cook for the next 1min. cook until you find the small dark spots.

Apply butter on the top of chapati and serve it hot with green peas & potato curry.

How to make Greenleaf chapati with step by step pictorial method:

Add clean arakeerai, green chilies, ginger, garlic, with little water blend well into a fine paste. Keep it aside.

In a mixing bowl, add 2 cups of wheat, 1/2 tsp salt,1tsp of oil, mix it well. Add Greenleaf chutney, mix well. then, add water gradually, mix well.

Knead well and make a dough. apply oil on the top of the dough, cover it with a moist cloth. let it sit for 1 hour.

After the rest time, the dough becomes softer, Dust some wheat flour in the workspace to avoid stickiness, Knead and Roll the dough to get a long shape. Cut the long shape dough cut it into small pieces with a knife and make balls between your palms.

Roll the balls evenly using a rolling pin into a circle chapati. Otherside, Heat the dosa Tawa and place the chapati. ( you can make different shapes of chapati)

For triangle shape:

(i)first, make a circle chapati (ii) Then fold it into half

(iii)Again fold it into half (iv)Roll it with a rolling pin

(V)Dustoff the excess flour

(vi) Place it in hot tawa

(vii)see how the chapati puffs up (viii)Flip to another side and cook for a min.

gently press with the cotton towel at the edges

(vii) apply butter on the top and serve hot chati.

Do it with different shapes you like.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

ELEPHANT FOOT YAM FRY /SENNAIKILANGU FRY-TAMIL NADU WEDDING STYLE

2020-06-01T00:03:00.003-07:00

SennaiKilangu fry/Elephant foot yam fry is a popular wedding recipe in the Indian state of Tamilnadu. we can make more recipes using yam, but this is the mandatory recipe on all occasions in the veg menu list in Tamil Nadu. this is a flavourful vegetarian side dish that goes well with sambar rice, curd rice, rasam. when we eat in marriage functions some dishes hit our mind to try in our kitchen, this recipe is one among them.

Come!! I will share with you all how to make sennaikilangu fry/elephant foot yam fry step by step pictorial method.

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love

Course: Veg –Sidedish	Prep Time:30minutes	Cook Time:15 minutes
Cuisine: SouthIndian	Serving: 4	Author: Bhuvana Devi

Ingredients

   Yam- 3 cups(chopped)
Garlic -Garlic Paste -1 tsp
Coriander - few
Cinnamon- 1 (1 inch )
Cloves-2
Cardamom-2
Cumin seeds- 1tsp
Fennel seeds-1/2tsp
Oil-2 tbsp
   Onion-1 (chopped)
Tomato -1(chopped)
Chili powder- 1/2 tsp
Garam masala-1 tbsp
Curry leaves- few
GratedCoconut 1/2cup
  Salt- req

Preparation:

YamPreparration:

Peel the yam skin, chop it into small pieces, wash it twice
Heat the pan to boil the chopped yam with enough water,1tsp of turmeric powder, salt req for about 10-15 min. (until the yam 80% cooked).
Once the yam gets cooked, smash few cooked yam pieces gently with the fingers (as shown in the picture below), allow it to cool.
Heat a pan with enough oil for deep fry, add the cooked yam and fry it, and keep it aside.

Masala Preparation:

Take a blender, add grated coconut, fennel seeds, cinnamon, cloves, cardamom, blend it without adding water, keep it aside.

Instructions:

Take a pan to heat 1 tbsp of oil, mustard seeds, cumin seeds, curry leaves.
Add chopped onion, salt. cook well until onion turns glossy.
Then, add ginger-garlic paste and sauté well until the raw smell goes away.
Then, add the chopped tomato, sautés well in low flame for a few mins.
Add chili powder, Gram masala, salt, mix well.
Now, add Fried yam pieces, mix well.
Add the ground coconut masala, mix, cook well for a few mins.
Turn off the flame, garnish it with coriander leaves.

Serve the spicy, tasty SennaiKilangu fry/Elephant foot yam fry with boiled plain rice, SpicyPoondu kuzhambu, Simple Dal fry, Traditional Rasam!!!!

How to make sennaikilangu fry/elephant foot yam fry in step by step Pictorial Method:

Peel the yam skin, chop it into small pieces, wash it twice

Heat the pan to boil the chopped yam with enough water,1tsp of turmeric powder, salt req for about 10-15 min. (until the yam 80% cooked).

Once the yam gets cooked, smash few cooked yam pieces gently with the fingers (as shown in the picture below), allow it to cool.

Heat a pan with enough oil for deep fry, add the cooked yam and fry it, and keep it aside.

Take a blender, add grated coconut, fennel seeds, cinnamon, cloves, cardamom, blend it without adding water, keep it aside.

Take a pan to heat 1 tbsp of oil, mustard seeds, cumin seeds, curry leaves.
Add chopped onion, salt. cook well until onion turns glossy.

Then, add ginger-garlic paste and sauté well until the raw smell goes away.

Then add the chopped tomato, sautés well in low flame for a few mins.

Add chili powder, Gram masala, salt, mix well.

Now, add Fried yam pieces, mix well.

Add the ground coconut masala, mix, cook well for a few mins.

Turn off the flame, garnish it with coriander leaves.

Serve the spicy, tasty SennaiKilangu fry/Elephant foot yam fry with boiled plain rice, SpicyPoondu kuzhambu, Simple Dal fry, Traditional Rasam!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

VILLAGE STYLE EARTHENWARE CHICKEN GRAVY // MANCHATTI CHICKEN KUZHAMBU

2020-05-31T00:11:00.004-07:00

You are here➤NON-VEG RECIPES➤ CHICKEN➤ CHICKEN CURRY ➤ VILLAGE STYLE -EARTHENWARE CHICKEN GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY

Village style earthenware chicken gravy is an authentic chicken recipe of Tamilnadu. I learned this recipe from my mom. My grandma used to make this recipe in earthenware in a wood fire stove, we call it virakuaduppu(Tami). During our summer vacation, we mostly prefer to go to grandma's home, there we go to the garden, river, coconut groove, cooking in the garden -having meals, playing in the greeny land with my cousins is the best days to remember.. childhood days are always special to everyone. we all grownup and moving in this busy world, But this quarantine -Covid19 digs up my old memories. I came to know about this recipe from my mom. with no delay, I prepared this chicken gravy and tasted it. yummy, My mom was happy and feel grandmas chicken gravy taste in this recipe.

Learning and Sharing is real Happiness!!!!😊😊😊

Come!! I will share with you all, how to make VILLAGE STYLE -EARTHENWARE CHICKEN GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY recipe with the step by step pictorial method.

Village style - Earthenware - Chicken Gravy // Manchatti Kozhi Kootu.

Course: Chicken Curry Prep Time:10minutes Cook Time:30 minutes
Cuisine: Indian Serving: 4 Author: Bhuvana Devi

INGREDIENTS:

➤Chicken- 1/2 kg
➤Sesame oil- 2tbsp
➤Corriander seeds- 1tbsp
➤Fennel seeds-1tsp
➤Cumin seeds-1tsp
➤Black pepper-1tsp
➤Poppy seeds-1/2tsp
➤Tomato-1

➤Dry red chilies-8
➤Mustard seeds-1/2tsp
➤Curry leaves- few
➤Shallots-10
➤Green chilies- 3
➤Turmeric powder- 1
➤Ginger-1 inch
➤Garlic-6 cloves
➤Salt req

PREPARATION:

Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside
Soak 8 dry red chilies with hot water for 10 min.
Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds.
Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.
Blend the Ginger and Garlic into a fine paste using a blender/Mixie.
Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside.

INSTRUCTIONS:

Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.
Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy.
Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away.
Add the chopped tomatoes and mix well until tomatoes turn soft.
Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.
Add the grounded masala paste and mix well.
Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).
Stir it occasionally and cook well. (if you still need spicier- add chilly powder)
Once the chicken gets cooked well Turn off the flame.
Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.

Yummy spicy village-style earthenware chicken gravy is ready to serve.

HOW TO MAKE VILLAGESTYLE EARTHENWARE CHICKENGRAVY IN PICTORIAL METHOD:

Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside
Blend the Ginger and Garlic into a fine paste using a blender/Mixie.
Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside.
Soak 8 dry red chilies with hot water for 10 min.

Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds.

Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.

Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.

Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy.

Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away.

Add the chopped tomatoes and mix well until tomatoes turn soft.

Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.

Add the grounded masala paste and mix well.

Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).

Stir it occasionally and cook well. (if you still need spicier- add chilly powder).

Once the chicken gets cooked well Turn off the flame.

Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.

Yummy spicy village-style earthenware chicken gravy is ready to serve.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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LADIES FINGER FRY/ VENDAIKAI PORIYAL/BHINDHI FRY

2020-05-29T23:30:00.002-07:00

Vendakai Poriyal/Ladies finger fry/Bhindi fry is a simple south Indian side dish that can be served with any vegetarian meals. It is a quick recipe that can be served within 15 minutes which is healthy too.

Come!! I will share with you all, how to make ladies finger fry /Vendaikai poriyal recipe with the step by step procedure and the pictorial method.

Learning and Sharing is real Happiness!!!!😊😊😊

Course: Veg –SideDish	Prep Time:5minutes	Cook Time:20 minutes
Cuisine: Indian	Serving: 4	Author: Bhuvana Devi

Ingredients

· Ladies Finger, cleaned, & cut into small pieces -3 cups.

· Cumin seeds-1 tsp

· Shallots-10( finely chopped)

· Turmeric powder1/4 tsp

· Oil-2 tbsp

· Mustard seeds-1/4 tsp

· Chilli powder-2tsp

· A few curry leaves.

Salt to taste.

Preparation:

1. Clean, chop the ladies finger and cut it into small pieces.

Method:

· Heat a pan with 2tbsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

· Add chopped shallots, salt & saute well until all onion turns golden brown color.

· Then, add chili powder, Turmeric powder, mix well.

· Add chopped ladies finger, check for salt, saute well. close with the lid and saute it occasionally.

· Do not add water. (if you want, just sprinkle 1tsp of water.)Saute well until it gets roasted. Turn off the stove.

Serve the Ladies Finger Fry/ Vendaikai Poriyal along with steamed Rice, Rasam, Dal fry, Sambar, curd rice !!!

Pictorial step by step Method:

Step1: Take the ladies' finger, clean, cut it into small pieces.

Step2: Heat a pan with 2tbsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

Step3: Add chopped shallots, salt & saute well until all onion turns golden brown color.

Step4: Then, add chili powder, Turmeric powder, mix well.

Step5: Add chopped ladies finger, check for salt, saute well. close with the lid and saute it occasionally

Step6: Do not add water,( if you want, just sprinkle 1tsp of water. )Saute well until it gets roasted. Turn off the stove

Serve the Ladies Finger Fry/vendaikai Poriyal along with steamed Rice, Rasam, Dal fry, Sambar, curd rice !!!

Try it in your kitchen! Post your valuable comments below and tag @myclickandtick in Instagram

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PUDALANGAI PORIYAL /SNAKE GUARD FRY

2020-05-28T23:50:00.004-07:00

Pudalangai Poriyal/Snake Guard fry is a simple south Indian side dish that can be served with any vegetarian meals. It is a quick recipe that can be served within 15 minutes which is healthy too.

Come!! I will share with you all the step by step procedure and the pictorial method of making Pudalangai Poriyal/Snake Guard fry Poriyal.

Learning and Sharing is real Happiness!!!!😊😊😊

Course: Veg –SideDish	Prep Time:5minutes	Cook Time:15 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

Ingredients

· Snake guard, peeled, cleaned, & cut into small squares-2 cups.

· Channa dal-1/2 cup.

· Chopped Shallots-10.

· Cumin seeds-1 tsp

· Turmeric powder1/4 tsp

· Oil-1 tbsp

· Mustard seeds-1/4 tsp

· Green chilies-3

· Grated coconut-¼ cup.

· A few curry leaves.

Preparation:

1. Clean, chop the snake guard and cut it into small square pieces.

2. Add the chopped snake guard & channa dal to a pan with 4 cups of water, salt, turmeric powder, Bring it to boil for10mins.let all water evaporates while cooking. (if you still have excess water, rise your flame high and stir constantly, water gets evaporated quickly.do not strain the water, you will lose the nutrients).

Method:

· Heat a pan with 1 tsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

· Add chopped shallots along with green chilies, salt & saute well until all onion turns glossy.

· Then, add boiled snake guards & channa dal, salt, saute well until gets roasted.

· Add grated coconut to garnish the dish. Turn off the stove.

Serve the snake guard Fry/Pudalangai Poriyal along with steamed Rice, Rasam, Dal fry Sambar !!!

Pictorial step by step Method:

Step1: Clean, chop the snake guard, cut it into small square pieces.

Step2: Wash the channa dal. Add the chopped snake guard & channa dal to a pan with 4 cups of water, salt, turmeric powder, Bring it to boil for 10mins.let all water evaporates while cooking.

(if you still have excess water, rise your flame high and stir constantly, water gets evaporated quickly.do not strain the water, you will lose the nutrients).

Step3: Heat a pan with 1 tsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

Step4: Add chopped shallots along with green chilies, salt & saute well until all onion turns glossy.

Step5: Then, add boiled snake guards & channa dal, salt, saute well until it gets roasted.

Step6: Add grated coconut to garnish the dish. Turn off the stove.

Serve the snake guard Fry/Pudalangai Poriyal along with steamed Rice, Rasam, Dal fry Sambar !!!

Try it in your kitchen! Post your valuable comments below and tag @myclickandtick in Instagram

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AMLA RICE / NELLIKAI SADHAM/ GOOSEBERRY RICE

2020-05-26T23:55:00.003-07:00

NellikaiSadham/Amla rice/Gooseberry rice is an easy, simple, delicious, and instant south Indian recipe with the complete tangy flavor of Amla. This is a must-try recipe in the season of gooseberry. Amla is high in vitamin-C, chromium reduces the blood sugar level which is good for diabetic patients. It helps to strengthen the lungs, enhances fertility, healthier hair growth, body coolant, strengthens eyes, acts as an antioxidant.

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love!!!

Course: Veg –Main course	Prep Time:20minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

Ingredients:

Boiled Rice-2cup
Gooseberry-4
Cinnamon- 1(1 inch )
Cloves-2
Cardamom-2
Cumin seeds- 1tsp
Fennel seeds-1/2tsp

   Ginger-1tsp (chopped)
Garlic-1tsp (chopped)
Ghee- 2 tbsp
Green Chilly -2
Peanuts-2tbsp
Cashews-10
   Curry leaves- few
  Salt- req

For vegan: Instead of ghee you can use sesame oil it enhances the flavor of the rice.

Preparation:

Grate 4 gooseberries with the veg grater and set aside.

Instructions:

Heat a pan with 2tbsp of ghee,1 cinnamon, 2 cloves,2 cardamoms, Fennel seeds cumin seeds, Mustard urad dal, curry leaves sauté it.
Add chopped garlic & ginger, saute well.
Add Cashews, Dry roasted peanuts 2 green chilies.
Then, add Turmeric powder, Asetafoia, and sauté well.
Add grated amla/Gooseberry, salt, mix well.
Now, add the boiled rice, mix gently.
Add,1/4tsp of lemon juice. Immediately turn off the flame, fluff it gently. Serve it hot.

Serve the Tangy Amla Rice /Nallikai Sadham/Gooseberry Rice with Papad, Vaazhaipoo kola!!!!

Step by step Pictorial Method:

Step1: Grate 4 gooseberries using a veg grater and keep it aside.

Step2: Heat a pan with 2tbspof ghee,1 cinnamon, 2 cloves,2 cardamoms, Fennel seeds cumin seeds, Mustard urad dal, curry leaves sauté it.

Step3: Add Cashews, Dry roasted peanuts 2 green chilies.

Step4: Add chopped garlic & ginger, saute well. add Turmeric powder, Asetafoia, and sauté well.

Step5: Add grated amla/Gooseberry, salt, mix well.

Step6: Now, add the boiled rice, mix gently.
Step7: Add,1/4tsp of lemon juice. Immediately turn off the flame, fluff it gently. Serve it hot.

Serve the Tangy Amla Rice /Nallikai Sadham/Gooseberry Rice with Papad, Veg Starters!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

TOMATO RICE/THAKKALI SADHAM

2020-05-26T01:30:00.005-07:00

Tomato Rice/Thakkali Sadham is a spicy simple one-pot recipe and very popular in South India. It is an easy and quick recipe that goes well with onion raita or aloo matter curry. It is the best bachelor recipe to make it with pressure cookware or pot. Come!! I will share with you all the step by step procedure and pictorial method of making Tomato Rice in the pressure cooker method.

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love

Course: Veg –Main course	Prep Time:20minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 4	Author: Bhuvana Devi

Ingredients

Normal Rice-1 ½ cup (Water ratio 1:2)
Garlic -Garlic Paste -1 tbsp
Coriander & mint leaves- 1 full hand
Cinnamon- 2 (2 inch )
Cloves-5
Cardamom-5
Cumin seeds- 1tsp
Fennel seeds-1/2tsp
Oil-2 tbsp
Ghee- 2 tbsp
Onion-1 (chopped)
Green Chilly -5
Tomato -7
Corriander powder-1tsp
Cumin powder- 1tsp
Chili powder- 1tsp
Bay leaf -2
Curry leaves- few
Salt- req

Note: If you are using the basmati rice,wash clean ,a soak it for 30 min, for cooking the water ratio is 1:1 and cook for 1 whistle in pressure cookware.

Preparation:

Take the blender, Add Tomatoes blends well into a paste. Set aside.
Soak the rice for 20 min.

Instructions:

Heat a pressure cooker pan with 2 tbsp of oil, 2 tbsp of ghee, 2 cinnamon, 3 cloves,2 cardamoms, 2 bay leaves Fennel seeds cumin seeds, sauté it.
Add chopped onion, 5 green chilies, and salt. cook well till onion turns glossy.
Then, Add ginger-garlic paste, coriander, mint leaves and sauté well until raw smell goes.
Then add the tomato paste, sautés well in low flame for a few mins.
Add chili powder, coriander powder, cumin powder, salt, mix well.
Now, Add 3 cups of water, mix well.
Once forth comes, Add the soaked rice and mix well.Check for salt
Close the lid of the pressure cooker and cook for 5 whistles.
Gently fluff the tomato rice and mix it. (do not over fluff,the rice may be broken).
Turn on the flame, Once the pressure released. open the pressure cooker, garnish it with coriander and mint leaves.

Serve the Tasty Tomato rice with Raita, green peas curry, Veg-Gravy!!!!

Step by step Pictorial Method:

Add the Tomato with little water blends well into a paste.
Soak the rice for 10 min.

Heat a pressure cooker pan with 2 tbsp of oil, 2 tbsp of ghee, 2 cinnamon, 3 cloves,2 cardamoms, 2 bay leaves, Fennel seeds, cumin seeds, sauté it.

Add chopped onion, 5 green chilies, and salt and cook well till onion turns glossy.
Then, add ginger-garlic paste, coriander, mint leaves and sauté well until raw smell goes.

Then add the tomato paste sauté well in low flame for a few mins.

Add chili powder, coriander powder, cumin powder, salt, mix well.

Now, add 3 cups of water, mix well.

Once the forth forms, Add the soaked rice and mix well. Check for salt.

Close the lid of the pressure cooker and cook for 5 whistles.

Turn on the flame.
Once the pressure released. open the pressure cooker, garnish it with coriander and mint leaves.

Gently fluff the tomato rice and mix it. (do not over fluff, the rice may be broken).

Yummy spicy and tasty Tomato Rice/Thakkali Sadam is ready to serve.

Try it in your kitchen!!! and enjoy with your loved ones !!!

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

ARCOT NAWAB CHICKEN BRIYANI //HASIN BAIG'S AMBUR CHICKEN STAR BRIYANI//AMBUR VANIYAMPADI CHICKEN BRIYANI

2020-05-24T21:51:00.012-07:00

The word Biriyani is derived from the Persian word Birian, which means fried before cooking. One legend brought this biryani with him when he arrived at the borderline of India in 1398. Believed that, during the war, Timur’s army, carry an earthen pot full of rice, spices, meats, they buried it in a hot pit. then, they remove it and served to the warriors. Another man bought this dish to the southern part of the Malabar coast in India by Arab traders. They call it as Oon Soru in Tamil. Oon Soru is nothing but, the mixture of rice, ghee, turmeric, coriander, pepper, bay leaves. During wars, whenever the soldiers were looking weak and undernourished, the chef is being asked to prepare this dish mixed with rice, ghee and meat to nourish the soldiers.

The rulers of Nizams of Hyderabad and Nawabs of Lucknow, Arcot of nawabs are responsible for the different versions of the biryani in various parts of the country.

Coming to Ambur Vaniyambadi Biriyani!!!Ambur/Vaniyambadi biryani is a type of biryani cooked in the towns of Ambur & Vaniyambadi in the Vellore district of Tamil Nadu. It was introduced by the Nawabs of Arcot, who once ruled the area. this is the royal dish of Nawabs of Arcot. There was a man who ate biryani for breakfast lunch, dinner for over 15 years. There is a story to be believed in Ambur areas that, the man who bravely stops the rain while cooking biriyani under a leaky roof. Hasin Baigis is a popular royal Cook in the kitchen of the royal Arcot Nawabs, who brought this Briyani of the royals to the common people by opening a restaurant Star Briyani in his hometown, so it is called Ambur Arcot Nawab Briyani. Later Hasin Baig's son Khursheed took over the business and now Hasin Baig's great-grandsons run the Ambur Star Briyani restaurant successfully. It is a 100-year-old heritage recipe. It has a unique aroma. Using moderate spices and curd for the base is light on the stomach. Ambur Biriyani has a higher ratio of meat to rice.

After hearing this history of Ambur biriyani, I couldn't stop making this recipe immediately. It’s a favorite dish from kids to aged. Ambur chicken biriyani is my Dad’s favorite recipe which made to me cooks the best in it. so, I googled it and bring the awesome history and the recipe of Ambur biriyani. I make it in my kitchen and served my dad. while searching for something on the internet, unexpectedly we will get more and more from its base. Yes!! I got to know about Different biryani recipes. Soon! I will share all with you. Here, I will explain to you how to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani. Now this royal cuisine recipe is in our blog!!! Happy to share this wonderful unique must-try recipe in the kitchen!!! Biriyani Lovers start immediately and make your taste buds happy!!!! I used Seeraka samba rice which is one of the most important ingredients to add more flavor for biriyani will stimulate your taste bud to want more and more.

Come!! I will share with you all the step by step procedure and pictorial method of making Ambur Arcot Nawab Chicken Briyani/Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani.

Learning and Sharing is real Happiness!!!

This kitchen is Seasoned with Love!!💓💓

Course: Main course- Rice- chicken	Prep Time: 20 minutes
Cuisine: Ambur-Tamil Nadu-India	Cook Time:35 minutes
Serving: 6; Author: Bhuvana Devi	Rest time:20 minutes

Note: * 1 cup = 235 ml

Ingredients

Seeraka samba rice-2cups
Water Ratio (1:3/4)- 1.5 cups

Chicken –750 gms

Coconut oil -4 tbsp

Ghee- 3 tbsp

Dry red chilies-12

Kashmiri chili -2

Green Chilly -2

Tomato -1

Big onion- 2

Curd-1/4 cup

½ Lemon juice

Chilli powder- 1 tsp

Ginger paste-2tbsp

Garlic paste - 1 1/2 tbsp

Cinnamon- 5 (2 inch)

Cloves-6

Cardamom-7

Star anise- 1

Bay leaf -2

Stone flower- few

Coriander leaves& mint leaves - 1 hand full

Salt- req

Preparation:

Using Blender:

Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it aside.
Finely Chop the Big onions and tomato keep it aside.

Method:

Biriyani masala cooking method:

Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.
Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial)
Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.
Then add the 1 1/2 tbsp of garlic paste and saute well.
Add chopped Tomato, Coriander, and mint leaf and saute well.
Now, Add the chicken pieces, salt and saute well.
Then, add the Grounded dry chili paste, mix well, and cook for a few mins.
Add the half cup curd, ½ lemon juice, mix well.
Then, add the 1.5 cups of water, Check for salt.
Close the lid of the pressure cooker and cook it for 1 whistle.

RiceCooking Method:

Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.
Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.
Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Making Dum for Biriyani:

Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.
Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.
Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).
Close the pressure cookware with a lid and place a pan full of hot water(superheat).
Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min.
After rest time. yummy spicy, delicious Ambur chicken biriyani/Ambur star biriyani is ready to taste.

To Serve it in simple, serve hot with onion raitha.

Also, Serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

How to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani step by step in pictorial method :

Step 1: Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it asid

Step 2: Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.

Step 3: Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial).

Step4: Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.

Then add the 1 1/2 tbsp of garlic paste and saute well.

Step5: Add chopped Tomato, Coriander, and mint leaf and saute well.

Step 6: Now, Add the chicken pieces, salt and saute well, Then, add the Grounded dry chili paste, mix well, and cook for a few mins.

Step7: Add the half cup curd, ½ lemon juice, mix well. Then, add the 1.5 cups of water, Check for salt. Close the lid of the pressure cooker and cook it for 1 whistle.

Step 8: Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.

Step 9: Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.

Step 10: Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Step 11:Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.

Step 12: Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.

Step 13: Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).

Step 14:Close the pressure cookware with a lid and place a pan full of hot water(superheat).

Step 15:Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min. (This is Crucial)

Step 16:After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyanibiriyani is ready to taste.

To Serve it in simple, serve hot with onion raitha.😋😋😋

Also, serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

MANGO PUDDING

2020-05-24T01:09:00.000-07:00

MANGO PUDDING

Silky mango pudding with luscious mango flavor. This dessert is simple to make with readily available ingredients Mangoes are in season. It would be the perfect time to make this recipe. You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe. You have the option of using coconut milk, vanilla ice-cream to suit your taste. Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.

Course: Dessert	Prep Time: 5 minutes	Serving: 3
Cuisine: Hong Kong	Cook Time: 10 minutes	Author: Bhuvana Devi

Ingredients:

Mango-1
Sugar- ¼ cup
Milk - 1 cup +3 tbspn
Custard powder- 1tbsp

Preparation

In a small bowl, combine custard powder, 3tbsp milk(room temperature). Stir well without lumps. Keep it aside.
Peel the mango skin, cut it into small pieces, blend it into a smooth paste, we get about 1/2 cup of mango puree, keep it aside.

Method:

Take a pan, add 1 cup of milk, bring it to boil.
Once the milk gets boiled, add the sugar and stir well until sugar dissolves.
Now, add the Custard milk mixture to it and stir well in low flame.
Stir until the mixture gets thick. Then, add mango puree. stir continuously. Turn off the flame, Allow it to cool down. Blend the mixture and refrigerate it for 2-3 hours and Serve it cool !!!

Serve the Delicious Mango pudding !!!!

Pictorial step by step Method:

Step 1:In a small bowl, combine custard powder, 3tbsp milk(room temperature). Stir well without lumps. Keep it aside.

Step2: Peel the mango skin, cut it into small pieces, blend it into a smooth paste, you got about 1/2 cup of mango puree, keep it aside.

Step3: Take a pan, add 1 cup of milk, bring it to boil.

Step4: Once the milk gets boiled, add the sugar and stir well until sugar dissolves.

Step5: Now, add the Custard milk mixture to it and stir well in low flame.

Step6: Stir continuously until the mixture gets thick. Then, add mango puree. stir continuously

Step7: Turn off the flame, Allow it to cool down. Blend the mixture and refrigerate for 2-3 hours.

Step 8: Pour it to the bowl/glasses. serve it cool!!!!!

Yummy Mango pudding is ready to serve!!!!!

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

DRY FRUIT SAVARISI PAYASAM/ DRY FRUIT SAGO KHEER

2020-05-23T00:10:00.003-07:00

Dry fruit Savarisi payasam/Dry fruit sago kheer is a delicious and healthy dessert recipe. In South India, payasam is one of the best ending dishes in every meal during festive and ceremonial. Its a rule too..whenever planning food menu for ceremonials, payasam is the mandatory dessert recipe to be served for guests. Different delicious payasam recipes are there, check this link for Paal payasam/Milk kheer This dry fruit payasam is even more delicious to have and this recipe satisfies the Dry fruit lover's taste buds. It is the best competitor for all payasam recipes.

To be honest, I make this recipe suddenly, my mom was planning to make Paal payasam for Friday meal, I entered the kitchen stopped her work, make this recipe in all of sudden. This recipe is taking me back to my hometown's childhood days. During my weekend, my dad(I like to mention his name here - Govindaraju Veeranan) takes me with him for an outing, he asks me what u want to have, every time I replied the same dad! I want Manjal payasam.. haha.. Yes, payasam is yellow in color. I named it as Manjal/yellow payasam. actually, that is badam milk payasam. Even After my marriage, my dad bought me the same payasam every time, I visit my home on vacation. Now its Covid19 lockdown, during our everyday meal, he says to me the shop is not opened for getting payasam. I make the same yellow payasam at home, I am very conscious in the color of the payasam haha.. finally I make this dry fruit sago payasam with the same taste and served my dad !!!! I am very happy by seeing my dad's happy face while having payasam. Its a healthy and friendly recipe for all ages.

Come!! I will share how to make Dry fruit sago payasam/Dry fruit sago kheer recipe in simple and quickly. Try this in your kitchen. I hope you all Love it

Learning and Sharing is real Happiness!!!!!!

Course: Dessert	Prep Time: 5 minutes	Serving: 6
Cuisine: Indian	Cook Time: 20 minutes	Author: Bhuvana Devi

Ingredients:

Ghee -1 tbsp
Sago-1/4cup
Milk 2 cups
Water 1.5 cups
Cardamom powder - 1/4tsp
Saffron- 10 strands
Sugar- ¼ cup

Cashews- 10
Raisins-10
Almond -6
Pistachio– 6
Walnuts- 3
Condensed milk - 2 tbsp

Preparation

Heat a pan, add 1 tbsp of ghee, roast the cashews, raisins, Keep it aside.
With the same pan roast sago for 3 min, keep aside. Boil the roasted sago with 3 cups of water until it turns glossy. drain the water and keep it aside.
Take the blender, add the almonds, pistachios, blend it into a fine powder.
For removing the skin of the almonds instantly, soak it in the hot water for 3 min, and remove the skin easily.
Soak the saffron strands with 2 tbsp of warm milk for 10 min and keep it aside

Method:

Take a pan, add 2 cups of milk and 1.5 cups water, bring it to boil.
Once the milk gets boiled, add the boiled sago, grounded dry fruit powder, mix and cook well for 5 min.
Add the condensed milk, sugar, mix, and cook for a few mins.
Now, add the saffron milk and mix it well.
Add Cardamom powder and roasted cashews, raisins.

Serve the yummy delicious dry fruit Payasam with hot or cold !!!!

Pictorial step by step Method:

Step 1:Heat a pan, add 1 tbsp of ghee, roast the chopped cashews, walnuts, raisins, Keep it aside.

Step 2:With the same pan roast sago for 3 min, keep aside. Boil the roasted sago with 3 cups of water until the sago turns glossy. drain the water and keep it aside.

Step 3:Take the blender, add the almonds, pistachios blend it into a fine powder. (For removing the skin of the almonds instantly, soak it in the hot water for 3 min, and remove the skin easily.)

Step4: Soak the saffron strands with 2 tbsp of warm milk for 10 mins and keep it aside

Step5: Take a pan, add 2 cups of milk and 1.5 cups water, bring it to boil.

Step 6:Once the milk gets boiled, add the boiled sago, grounded dry fruit powder, and mix and cook well for 5 min.

Step 7: Add the Grounded badam pistachio powder, condensed milk, sugar, and mix well.

Step 9:Now, add the saffron milk and mix it well.

Step 10: Add cardamom powder and roasted cashews, raisins.

Serve the yummy delicious dry fruit Payasam with hot or cold !!!!

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

VAAZHAIPOO /BANANA BLOSSOM BIRIYANI

2020-05-21T23:29:00.006-07:00

Frying all the masalas before cooking is biriyani. Biriyani is the tempting dish. It’s a favorite dish for all age factors. Why can’t we make it with ingredients?. This Vaazhaipoo/Banana Blossom Biriyani is a delicious and healthy one to have. Banana blossom/Vaazhaipoo is a boon to all women, there are more benefits of Vaazhaipoo - It is the best home remedy for PCOS, excessive bleeding, treats all uterus problems, and keeps healthy. It is good to have during pregnancy time to prevent constipation and it helps to increase the breast milk supply for lactating mothers. check with the link for more Vazhaipoo recipes => Vazzhaipoo/Banana blossom poriyal , Vazhaipoo /banana blossom kola. Even though Banana blossom has starchy taste, you can make it tastier by this recipe. Here, I will explain to you how to make Banana Blossom Biriyani which is more famous in the Indian state of Tamil Nadu.

Come!! I will share with you all the step by step procedure and pictorial method of making Vaazhaipoo/Banana Blossom biriyani that makes your kitchen smell with the aroma of biriyani the whole day.

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love

Course: Veg –Main course	Prep Time:25minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

Note: * 1 cup = 235 ml

Ingredients:

Seeraga samba rice -1.5 cups (water ratio (1: 2))
Banana Blossom –1 cups
Coconut oil -2 tbsp
Ghee- 1 tbsp
Ginger Garlic paste-2 tbsp
Green Chilly -2
Tomato -1 (Small size)
Big onion- 1 (Medium sized)
Curd- 1 tbsp
Half Lemon Juice
Chili powder- 1tsp
Turmeric powder- 1/2tsp
Biriyani Powder- 2 tbsp
Coconut pieces – 5 (2 inches)
Bay leaf -2
Cinnamon- 2( 2 inches)
Cloves-3
Cardamom-4
Star Anise -1
Coriander leaves &mint leaves - ¼ cup each
Salt- req

Check this link for making Different Biriyani recipes=> Vegetable- Bread biryani, Mushroom Biriyani, Dindigul Thalapakatti Chicken Biriyani.

PREPARATION:

Cleaning Vaazhaipoo/Banana Blossom: TakeVaazhaipoo/Banana Blossom, open the feathery petals which is not edible, you find the florets , inside the flower, you can see the match stick like stem and transparent papery petal i.e.; calyx & pistil remove this two as it tastes bitter, chop & soaks it in the buttermilk to avoid discoloring.
Masala paste: Take a blender, add, coconut pieces, mint & coriander leaves, Fennel seeds, add little water and blend it into a smooth paste and keep it aside.
Chop the onions, tomato finely, Slit green chilies.
Wash and soak rice in water for 20 minutes. Then drain the water and keep the rice aside.

INSTRUCTIONS

1. Take pressure to heat oil & ghee, once it gets heated, add cloves, Cinnamon stick and cardamom cumin seeds, bay leaf. Sauté it.

2. Add chopped onion and green chili. Sauté well

3. Add ginger-garlic paste. Sauté well until the raw smell goes away.

4. Add the coconut, mint coriander paste and sauté well.

5. Then, add chopped tomato, salt, turmeric powder and chili powder, Biriyani powder. Saute well for a few mins.

6. Now add the cleaned banana blossom/ Vazhaipoo and mix and sauté well until raw smell goes away.

7. Add the ½ tbsp curd and mix well.

8. Add 3 cups water, ½ lemon juice. Mix well. Allow the mixture to boil well. Add half lemon juice. After the mixture boils well and foam forms, add soaked rice, mix well, and check for salt.

9. Close the pressure cooker with lid and cook it for 4 whistles in medium flame.

10. Once the pressure is gone, do not disturb it for 10 more minutes. And open the cooker, fluff it gently using a spoon.

Serve the delicious Vaazhaipoo Biriyani with onion raitha.

Step by step Pictorial method:

Step1: TakeVaazhaipoo/Banana Blossom, open the feathery petal which is not edible, you find the florets, inside the flower, you can see the match stick like stem and transparent papery petal i.e.; calyx & pistil remove this two as it tastes bitter, chop & soaks it in the buttermilk to avoid discoloring.

Step2: Take a blender, add, coconut pieces, mint & coriander leaves, Fennel seeds, add little water and blend it into a smooth paste and keep it aside.

Step3: Wash and soak rice in water for 20 minutes. Then drain the water and keep the rice aside.

Step4: Take pressure to heat oil & ghee, once it gets heated, add cloves, Cinnamon stick and cardamom cumin seeds, bay leaf. Sauté it.

Step5: Add chopped onion and green chili. Sauté well.

Step6: Add ginger-garlic paste. Sauté well until the raw smell goes away.

Step7: Add the coconut, mint coriander paste and sauté well.

Step8: Then, add salt, turmeric powder, chili powder, Biriyani powder. chopped tomato Saute well for a few mins.

Step9: Now add the cleaned banana blossom/ Vazhaipoo and mix and sauté well until raw smell goes away.

Step10: Add the ½ tbsp curd and mix well.

Step11: Add 3 cups water, ½ lemon juice. Mix well. Allow the mixture to boil well. After the mixture boils well and foam forms, add soaked rice, mix well, and check for salt.

Step12: Close the pressure cooker with lid and cook it for 4 whistles in medium flame.

Step13: Once the pressure is gone, do not disturb it for 10 more minutes. And open the cooker, fluff it gently using a spoon.

Step14: Serve the delicious Vaazhaipoo Biriyani with onion raitha.

Serve the tasty Mushroom gravy along with, Vazhaipoo /banana blossom kola, onion raita to stimulate your taste buds.

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

SIMPLE MUSHROOM GRAVY /MUSHROOM MASALA

2020-05-20T01:47:00.004-07:00

Mushroom gravy is the spicy and creamy recipe, that goes well with Roti, Paratha, Idly, Dosa, and Idiyappam. Everyone has their own way of cooking gravy. This is a simple and tasty restaurant-style Mushroom gravy. Feel free to add your own Masala Powder. By adding Garam masala, cashew paste enhances the flavor of this gravy; Whenever I prepare this gravy, I increase my roti numbers. Kids love to have. This recipe is simple to make, also this gravy won’t go wrong and it is a perfect bachelor recipe.

Learning and sharing is real Happiness!

Come I will share with you all how to make Mushroom gravy /Mushroom masala with step by step pictorial procedure.

Cuisine: Indian
Course: Indian -Mushroom Gravy/Mushroom Masala
Cooking time: 30 min
Preparation time: 15 min
Author: Bhuvana Devi

Ingredients:

Mushroom-500gram
Cooking oil-3tbsp
Shallots/Indian onion- 15 nos.
Cloves- 2
Cinnamon- 1 (2 inch)
Cardamom- 2
Tomato chopped- 1(big)
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Fennel seeds- 1tsp
Garam masala powder -1tbsp
Turmeric powder-1/4 tsp
Red chili powder-1tbsp
Cashews-15 no’s
Curry leaves, Coriander leaves- few
salt

Preparation:

Clean and chop the mushrooms into small pieces.

Masala Preparation:

Take a pan, Add ½ tsp oil with 15 shallots, 1 chopped tomato in a pan, Garam masala, Chilli powder, salt, Turmeric powder sauté well, and Blend it into a smooth paste by adding little water.
Using Blender, Add 10 cashews, fennel seeds with little water, Blend it into a fine paste.

Instructions:

Take a pan to heat 2 tbsp oil, mustard seeds, cinnamon, cloves, cardamom, cumin seeds, curry leaves, sauté it.
Add the grounded masala paste and sauté it well.
Add chopped mushrooms, salt, cook well for 10 min.
Then, add cashew paste, mix, cook well.
Garnish it with coriander leaves and turn off the flame.

Serve the tasty Mushroom gravy along with the best combo dishes like jeera rice, Ghee rice, Coconut rice, Roti, paratha, and Idiyappam to stimulate your taste buds.

Try it in your kitchen! Enjoy!

Pictorial step by step method:

Step1: Clean and chop the mushrooms into small pieces.

Step2: Take a pan, Add ½ tsp oil with 15 shallots, 1 chopped tomato in a pan, Garam masala, Chilli powder, salt, Turmeric powder sauté well, and Blend it into a smooth paste by adding little water.

Step 3: Using Blender, Add 10 cashews, fennel seeds with little water, Blend it into a fine paste.

Step4: Take a pan to heat 2 tbsp oil, mustard seeds, cinnamon, cloves, cardamom, cumin seeds, curry leaves, sauté it.

Step5: Add the grounded masala paste and sauté it well.

Step6: Add chopped mushrooms, salt, cook well for 10 min.

Step7: Then, add cashew paste, mix, cook well.

Step8: Garnish it with coriander leaves and turn off the flame.

Yummy Simple Mushroom Gravy is ready to serve!!

Serve the tasty Mushroom gravy along with the best combo dishes like jeera rice, Ghee rice, Coconut rice, Roti, paratha, and Idiyappam to stimulate your taste buds.

Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

CRISPY FISH LOLLY POP

2020-05-19T01:31:00.006-07:00

Fish lollypop

Crispy Fish lollipop is boneless fritters, inner soft outer crispy recipe. Weekends are blessed with nonveg recipes almost in all homes. Last week chicken or mutton then this week must be fish, this is the rule. Haha!!! This recipe takes me back to my childhood memories when I am not a fan of fish and I was enjoying my mutton kola or Vazhaipoo kola in a corner of the table.

My brother Suren & sis Durga loves to have a fish fry. My sis is very peculiar in having foods; she loves fish fry not curry, that is another department for my mom to cook different recipes for each. Coming back to fish … they suffer a lot for splitting the flesh and bones from fish fry. My mom lost her patience in splitting bones and flesh. I was noticing all the atrocities of my bro and sis in the fish meal day. So my mom makes this recipe for them and keeps herself free from the splitting work. They love and enjoyed having fish lollypop a lot. They just bite like a chicken lollypop and enjoy the fish taste.

Making fish recipes, serving, and feeding the kids without bone is additional work than fish cooking. This recipe reduces your fishbone removing work. Kids love to have this fish lollipop, it would be easy for them to consume without bones. It is a perfect appetizer for fish lovers.

Learning and sharing is real happiness!

Come I will share with you how to make crispy lollypop with step by step pictorial method in an easy and simple way.

Cuisine: Indian

Course: Non-veg Starters

Preparation time: 25 min

Cooking time: 15 min

Resting time: 30 min

Author: Bhuvana Devi

Ingredients:

· Cleaned Fish- 3 pieces

· Cinnamon (2 inches) – 1

· Cloves- 2

· Dried Redchilli-1

· Bay leaves- 1

· Fennel seeds-1/2tsp

· Garam masala-1tbsp

· Chili powder-1/2tsp

· Turmeric powder-1tsp

· Ginger garlic paste- 1 tsp

· Besan flour- 1 tbsp

· Potato – 1

· Curry leaves, coriander leaves (few)

· Corn flour -1 tbsp

· Bread crumbs - 1/2 cup

· Oil to deep fry

· Salt- req.

Instructions:

Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili and cook well for 10 min. turn off the flame.
Let it cool, strain the water, and separate the flesh and bones from the fish.
Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, mash it and keep it aside. (Instead of potato you can also add moong dal )
Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.
Take a grounded paste in a mixing bowl. Divide it into equal portions, make a small ball place it in the mold for shaping lollypops, insert the wooden stick in the center, and keep it aside. ( I used 1/4 measuring cup for molding the lollipops).
Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.
Dip the fish lollypops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.
Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

Now the yummy crispy kid's favorite fish lollypops are ready to serve

Pictorial method :

Step 1:Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili.

Step 2: Cover it with lid. cook for 10 min.

Step 3: Strain the water, and separate the flesh and bones from the fish.

Step 4: Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, and mash it keep it aside.

(Instead of potato you can also add moong dal )

Step 5: Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.

Step 6: Take a grounded paste in a mixing bowl. Divide it into equal portions, roll, and make a small.

Step 7: Place it in the mold for shaping lollipops, insert the wooden stick in the center of fish balls, and keep it aside. ( I used 1/4 measuring cup for molding the lollipops).

Step 8:Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.

Step 9: Dip the fish lollipops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.

Step 10:Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

Serve the yummy crispy Fish lollypop is ready to serve.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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KAMBU/ KAMBANG KOOZH ,PEARL MILLET PORRIDGE, BAJRA KOOZH - CONVENTIONAL METHOD

2020-05-18T01:36:00.002-07:00

CONVENTIONAL METHOD - KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH.

Kambang Koozh is a word that I hear it often in my childhood days. My grandparents love to have millets for their meals. Millets? Millet is an excellent source of protein and fiber. Our grandparents know about millets than we do. We are in a situation to hear about millets for our healthy life and to skip the medical appointments. I got to know about the nutritious facts of millets from my mom. Regular consumption of millets helps to protect against breast cancer in pre-menopausal women. Seven of millets are there, one among is Kambu/Bajira/Pearl millet.

Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is an easily digestible one than wheat. People consume it for hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge in summer days. Pearl millet is a rich source of phosphorus. Consumption of pearl millets regularly helps to prevent gallstones in women. it minimizes the risk of type 2 diabetes.

It also keeps the glucose level is normal. It contains vitamin E, vitamin K, vitamin B6, folates. It reduces acidity problems. Kambang Koozh is such a light and comfort drink for the stomach; it can be consumed with curd. It’s my hubby favorite, so I make Kambang Koozh in the large amounts.

I learned of making Kambang Koozh from my mom. it's my grandmother's Valliammal Bagavathi recipe. Here I explain the conventional method of making Kammang Koozh. it takes time, yet delicious to have. Time isn't a matter of making healthy food in a proper way. I feel blessed to know about this recipe. Learning and sharing is real happiness!!

Come, I will share with you all how to make Kammang Koozh, Kambu Koozh, Bajra Koozh, Pearl millet porridge in a conventional method.

Serving Kambu Koozh with shallots, green chili, and moor milagai is a satisfying dish!!

Cuisine: Indian-TamilNadu

Course: Millets-Porridge

Ingredients:

Kambu/Pearl millet/Bajra- 1 ½ cup.
Water-12 cups (1:4 ratios).
Curd, Salt req.

Instructions:

Take the Kambu/pearl millet clean and soak it well with water for 4 hours.

· (It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

Take a blender. Add the soaked 1 ½ cup Kambu, 1 cup water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.
Heat a pot add 12 cups of water (1:4 ratio), bring it to boil. Remove 2 cups of water and add the fermented Kambu, and stir continuously to avoid sticking at the bottom.
Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt and cook well. Turn off the flame and cover it with a lid and keep it aside overnight for fermentation. (Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation).
The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
Add curd with water, salt to grounded Koozh, stir it well, and serve it with shallots, green chili, moor milagai.

Pictorial Instructions for how to make Kammang Koozh in the conventional method :

Step 1: Clean and soak the Kambu/Pearl millet with water for 4 hours.

(It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

Step 2: Blend the soaked Kambu with 1 cup of water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.

Step 3: You will see the air bubbles. mix well. now it is ready for cooking.

Step 4: Heat a pan add 12 cups of water (1:4 ratio), bring it to boil. (Remove 2 cups of water keep it aside.)

Step 5:Add the fermented Kambu, and stir continuously to avoid sticking at the bottom,

Step 6:Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt, and cook well.

Step 7: Once the Koozh becomes thicker, turn off the stove. cover it with a lid and keep it aside overnight for fermentation.

Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation

Step 8: The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.

Step 9: Add curd with water, salt, stir well, serve it.

Ready to serve.

Healthy millet drink is ready to beat the summer heat...

Do try this in your kitchen.. if u like this conventional method of making Kammang Koozh recipe share this healthy recipe to your loved ones.

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VAZHAIPOO KOLA URUNDAI / BANANA BLOSSOM CRISPY BALLS / VAZHAIPOO KOLA

2020-05-16T00:12:00.006-07:00

Vazhaipoo Kola Urundai / Banana blossom crispy balls /Vazhaipoo Kola is an outer crispy & inner soft, tasty, easy, healthy, delicious recipe. Cleaning Vazhaipoo takes time. But its healthy to take. I have posted the medicinal benefits of banana blossom along with the Poriyal recipe check with this link Vaazhaipoo Parupu Poriyal. Don't miss it! I have added the pictorial procedure for cleaning Vazhaipoo in a proper, easy, quick method. Kids normally avoid Vazhaipoo for its starchy taste, make this recipe, kids love it a lot. This recipe feels like the duplicate version of mutton kola. You can have this with Veg Briyani, ghee rice, coconut rice, plain steamed rice wit rasam, Poondu Kuzhambu, dal fry, or you can have by itself. It is an easy recipe to make with readily available ingredients. Come!! I will share with you the step by step method of making crispy and delicious Vazhaipoo kola/Banana Blossom fry balls in a simple way.

Learning and sharing is real Happiness!

Cuisine: Indian

Course: Veg-Starters/Vegan

Cooking time: 15 min

Preparation Time: 30 min

Serving: 20 balls

Author: Bhuvana Devi

Ingredients:

1. Banana Blossom (small size) - 1/2.

2. Ginger & Garlic paste- 1tbsp

3. Turmeric powder-1/2 tsp

4. Garam Masala- 1 tsp

5. 2 inch Coconut pieces – 10.

(Or) Grated coconut- ¼ cup

6. Green chili- 2

7. Chick peas – 1tbsp

8. Cloves-2

9. Cinnamon (1 inch )- 2

10. Cardamom-3

11. Salt to taste.

12. Oil required to deep fry

Notes:

· Select Fresh Banana Blossom, to ensure to choose fresh one- open the petals and seethe florets should be firm, fresh, and not discolored. If it is discolored, then the blossom is old.

· Apply oil in the hands before cleaning the banana blossom to avoid sticky and darken nails.

· Once the blossoms are cleaned and chopped, soak it immediately into thin buttermilk to avoid discoloring.

· If you are vegan, Skip buttermilk and use½ lemon juice in water.

Preparation:

Cleaning Vaazhaipoo:

· Take Vaazhaipoo, remove the calyx & pistil from florets, chop & soak it in the buttermilk to avoid discoloring.

Method:

· Turn ON the flame to heat a pan with 1 tsp of oil, add the chopped Vazhaipoo/Banana Blossom, salt,1tsp of turmeric powder, sauté well for 5 min, keep it aside.

· Take a blender, add chopped coconut pieces, green chili, ginger-garlic paste, blende well. Then add cinnamon, cloves, Cardamom, roasted channa dal gram, Garam masala, blend well, without adding water. Then add the sauteed banana blossom and blend well (If u feel watery Add some Roasted channa dal gram).

· Add it in the mixing bowl with Chopped onion, chopped coriander leaves. apply a few drops of oil to your hands, Knead, and make a soft dough, make a small ball 1.5 inches. Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

· Take a pan, add enough oil to deep fry the kola balls. Once the oil is hot, fry the balls in medium flame until it turns golden brown color. Turn off the stove and serve it.

Serve the healthy & tasty Vaazhaipoo kola with plain steamed rice, coconut rice, Veg- Bread Biriyani, Mushroom Biriyani, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu !!

Pictorial step by step Method:

Step 1: Take Vaazhaipoo, remove the calyx & pistil from florets and soak, chop it in the buttermilk to avoid discoloring.

Step 2: Heat a pan add 1 tsp of oil, chopped Vazhaipoo/Banana Blossom, salt,1tsp of turmeric powder, sauté well for 5 min, keep it aside.

Step 3: (I) Take a blender, add chopped coconut pieces, green chili, ginger-garlic paste, and blend well.

(ii)Then add cinnamon, cloves, Cardamom, roasted channa dal gram, Garam masala, and blend it. (Do not add water.)

(iii)Then add the sauteed banana blossom, salt and blend well. (If u feel watery Add some Roasted channa dal gram).

Step 4: Add it in the mixing bowl with Chopped onion, chopped coriander leaves. apply a few drops of oil to your hands, Knead, and make a soft dough.

Step 5: Make a small ball of 1.5 inches. Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating in oil.

Step 6: Take a pan, add enough oil to deep fry the kola balls. Once the oil is hot, fry the balls in medium flame until it turns golden brown

Serve the healthy & tasty Vaazhaipoo kola with plain steamed rice, coconut rice, Veg- Bread Biriyani, Mushroom Biriyani, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu !!

Try it in your kitchen!!! and enjoy with your loved ones !!!

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MUTTON - SEMI GRAVY

2020-05-14T01:50:00.006-07:00

Indian Mutton Semi gravy is a mouthwatering and good weekend recipe for all mutton lovers.It goes well with Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam. Everyone has their own way of cooking gravy. This recipe is simple, yet tasty to make. Also, this gravy won’t go wrong and it is a perfect bachelor recipe. Feel free to add your own Masala Powder. Adding Garam masala enhances the flavor of this gravy, I had this gravy with hot idly, it is delicious!!

Do try the Homemade - Garam Masala Powder and store it for a year. I have added the link for preparing Homemade - Garam Masala !!

Cuisine: Indian

Course: Indian Mutton -Curry

Cooking time: 30 min

Preparation time: 15 min

Author: Bhuvana Devi

Ingredients:

1. Indian Mutton- 250gram

2. Cooking oil- 3tbsp

3. Shallots/Indian onion- 10 nos.

4. Cloves- 2

5. Cinnamon- 1 (2 inch)

6. Cardamom- 3

7. Green chili - 2

8. Onion chopped – 1cup

9. Tomato chopped- 1

10. Mustard seeds- 1tsp

11. Cumin seeds- 1tsp

12. Fennel seeds- 1tsp

13. Ginger garlic paste- 1tsp

14. Garam masala powder -1tbsp

15. Turmeric powder-1/4 tsp

16. Red chili powder-1tsp

17. Grated coconut- ½ cup

18. Curry leaves- few

Preparation:

Mutton cooking:

Take the Mutton pieces wash and clean with turmeric powder.
Take a pressure cooker with 1 cup of water, mutton, salt and cook well for 5 whistles and keep it aside with mutton water stock.

Masala Preparation:

Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside.
Take a blender to add ½ a cup of grated coconut with little water and blend it into a smooth paste.

Instructions:

· Take a pan to add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamom, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.

· Add chopped onions, green chili, salt and sauté it well.

· Add ginger-garlic paste and cook well, until the raw smell goes.

· Add 1/4tsp of turmeric powder sauté well and add cooked mutton pieces. And mix well.

· Add 1 tbsp of Garam masala powder, sauté well.

· Then add the mutton stocks and mix and cook it for 5 min.

· Now add the shallot tomato paste, 1tsp of chili powder and mix and cook for 3 min.

· Add the coconut paste, add salt req. mix and cook well for 10 min.

· Garnish it with coriander leaves and turn off the flame.

Serve Mutton Semi Gravy along with the best combo dishes like Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

Try it in your kitchen! Enjoy!

----------------$----------------

Pictorial step by step method:

Step1: Take a pressure cooker with 1 cup of water, mutton pieces, salt and cook well for 5 whistles and keep it aside with mutton water stock.

Step2: Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside. Take a blender to add ½ cup of grated coconut with little water and blend it into a smooth paste.

Step 3: Take a pan Add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamoms, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.

Step4: Add the chopped onions and green chili and saute well.

Step5: Add ginger-garlic paste and cook until raw smell goes away, add turmeric powder, mutton pieces, salt and mix well.

Step6: Add the Garam masala powder and mix well. Then, add the mutton

Stock and cook well for 5 min.

Step7: Add the shallot- tomato paste, chili powder, mix, and cook for 3min.

Step8; Add the coconut paste, mix well, add salt req, mix well, cook for 10 min.

Step9: Garnish it with coriander leaves and turn off the flame.

Yummy mutton Semi Gravy is ready to serve!!

Serve the Mutton Semi Gravy with the best combo dishes like Plain rice, Biriyani, Coconut rice, Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

For more Mutton Recipes check with this link MUTTON

Try it in your kitchen!!! and enjoy with your loved ones !!!

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CHUNKY PLUM JAM

2020-05-13T00:04:00.014-07:00

Chunky plum jam is delicious. It is the easiest method to make it in the home instantly. Hereafter, no need to buy jams in the shop; you can make it at home, jams without any preservatives, we are making it with fresh fruits. There are two methods of preparing jam, one is directly using chopped fruits and another one is blending the fruits into a smooth paste and using it. Do follow any of the methods for preparing jam. During seasonal times we get fresh plums, we can use it for making jam and store it for 3 months. Here, I am using Lemon juice is for safe canning, avoid bacteria growth. using a cinnamon stick for adding flavor. Kids love jams a lot and maybe bliss for your taste buds. This recipe is so simple to make yet satisfying and delicious!!

Here I share with you all how to make chunky Plum jam with few ingredients.

Learning And Sharing is Real Happiness!!!

Cuisine: International

Course: Condiment

Preparation time: 10 min

Cooking time: 30 min

Author: Bhuvana Devi

Ingredients:

Plum	500gm
Lemon juice	½ tsp
Cinnamon stick	1 inch- 1
Sugar	1cup

Method:

Method 1: If you want little chunky jam, chop, remove the seeds

from the plum fruit and use it.

Method 2: If you want a smooth jam removes the seeds and blend well into a

Smooth paste using blender and use it.

Preparation:

1. Canning jar and lid are to be sterilized with boiling water by covering with a lid for at least 15 minutes. Turn off the flame and leave it for 1 hour. Then, Drain the water well and leave it for a whole night, without disturbing it.

2. Wash, clean, chop the plum into small pieces, remove the pulp.

Chunky jam method:

Turn on the flame to heat a wide Pan, Add the chopped plum fruit and 1 cup of sugar sauté well in low flame.
Now the sugar melts and add 2 tbsp of water and bring it to boil. Stir in between a minute.
Smash the plum fruit using a beater or with a spoon.
Add lemon juice, cinnamon and mix well, until the jam comes to a spreadable consistency
Turn off the flame. Let it cool, keep it aside, and continue canning.
You can refrigerate it and use for 3 months and enjoy!!!!

Yummy !!! Fresh plum jam is ready.

Try it in your kitchen, surprise your kids.

--------------------------------->$<-----------------------------------

Pictorial step by step method:

Step1: Canning Glass jar and lid are to be sterilized with boiling water by covering with a lid for at least 15 minutes. Turn off the flame and leave it for 1 hour. Then, Drain the water well and leave it for the whole night, without disturbing it.

Step2: Wash, clean, chop the plum into small pieces, remove the pulp.

Step3: Turn on the flame to heat a wide Pan, Add the chopped plum fruit and 1 cup of sugar sautés well in low flame.

Step4: Now the sugar melts and add 2 tbsp of water and bring it to boil. Stir in between a minute.

Step5: Add lemon juice, cinnamon and mix well

Step6: Smash the plum fruit using a beater or with a spoon. boil it low flame until the jam comes to spreadable Consistency.

Step 7: Turn off the flame. Let it cool, keep it aside, continue canning.

Step 8: You can refrigerate it and use it for 3 months and enjoy it!!!!

Now yummy fresh plum jam is ready.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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SMOOTH PINEAPPLE JAM

2020-05-13T00:04:00.013-07:00

Pineapple Jam - smooth Method WOW!! Hearing the name Pineapple itself hits the sweetness in the tongue and this jam is yummy and delicious to have. It is the easiest method to make it in the home instantly. No need to rush for shop for buying jams and its quite expensive than homemade jam. Cleaning pineapple is a little bit harder, yet the taste in it compromises all. I am sure, after trying this recipe in your kitchen, you won’t leave the pineapple jam recipe whenever you find Pineapple. More recipes are there using Pineapple jam. I will share all with you soon! Also, the jam is a condiment. You can use it in many ways. Homemade jams are free from preservatives; we are making it with fresh fruits. There are two methods of preparing jam, one is directly using chopped fruits and another one is blending the fruits into a smooth paste and using it. Do follow any of the methods for preparing jam. Here I am using a smooth jam method for making Pineapple jam. You can store it in the refrigerator and use it for 3 months. Here we are using Lemon juice is for safe canning, avoid bacteria growth. Kids love jams a lot. So, try this method in different fruits. This recipe is so simple to make yet satisfying and delicious!!

Here I share with you all how to make smooth Pineapple jam with few ingredients.

Learning And Sharing is Real Happiness!!!

Enjoy cooking. Spread the jam with your loved ones!!!!

Cuisine: International

Course: Condiment

Preparation time: 20 min

Cooking time: 30 min

Author: Bhuvana Devi

Ingredients:

Pineapple	1 (medium size)
Lemon juice	½ tsp
Cinnamon stick	1 inch- 1
Sugar	1/2 cup

Method:

Method 1: If you want little chunky jam, clean, peel the skin from the fruit, chop it into small pieces and use them.

Method 2: If you want a smooth jam clean, peel the skin and horns from the fruit, blends well to a smooth paste using a blender and use it.

Preparation:

2. Wash, clean, peel the skin from the pineapple cut it into pieces.

Smooth Jam method:

Blend the chopped pineapple pieces into a smooth paste using a blender. (Do not add water)
Turn on the flame to heat a wide Pan, Add the pineapple paste and 1/2 cup of sugar sauté well in low flame. (Pineapple itself gives more sweetness. So, I have added ½ cup. If you want more sweetness to add it more)
Bring it to boil and Stir in between a minute in low flame.
Add lemon juice, cinnamon, mix and boil well. until the jam comes to a spreadable consistency.
Turn off the flame. Let it cool, keep it aside, and continue canning.
You can refrigerate it and use it for 3 months and enjoy!!!!

Yummy!!! Fresh Pineapple jam is ready.

Try it in your kitchen, surprise your kids.

--------------------------------->$<-----------------------------------

Pictorial step by step method:

Step2: Wash, clean, peel the skin and horns, chop it into small pieces.

Step3: Blend the chopped pineapple into a smooth paste using a blender. (Do not add water)

Step4: Turn on the flame to heat a wide Pan, Add the pineapple paste and 1/2 cup of sugar sauté well in low flame.

Step5: Bring it to boil. Stir in between a minute.

Step6: Add lemon juice, 1inch of cinnamon stick Mix, Boil it in low flame until the jam comes to spreadable Consistency.

Step 7: Turn off the flame. Let it cool, keep it aside, continue canning.

Step 8: You can refrigerate it and use it for 3 months and enjoy it!!!!

Yummy! fresh Pineapple jam is ready.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

BREAD JAMUN/BREAD GULAB JAMUN

2020-05-11T23:20:00.004-07:00

Bread Jamun/Bread Gulab Jamun is a delicious dessert you can make it simple. The best alternative way to prepare Gulab Jamun using bread. It was prepared during festive times like Diwali or any instant occasion. Kids love it a lot. You can use leftover bread for making this recipe and it won’t go wrong. Bread Gulab Jamun may be bliss for your taste buds. This recipe is so simple to make yet satisfying and delicious!!

Here I share with you all how to make Bread Gulab Jamun with few ingredients.

Learning And Sharing is Real Happiness.

Cuisine: Indian

Course: Dessert

Preparation time: 15min

Cooking time: 20 min

Resting time: 2 hours

Author: Bhuvana Devi

Ingredients:

Milk	¼ cup
Bread Slices	4
Milk powder	½ tbsp
Lemon juice	½ tsp
Sugar, Water	1 cup
Cardamom	3
oil	Required to deep fry
Saffron, Pistachio (optional)	Few to Garnish

Method:

Sugar syrup :

Take a Pan, Add 1cup of water and 1 cup of sugar and boil it in high flame. Stir occasionally.
Add lemon juice, crushed cardamom, a pinch of saffron strands Mix and boil well, until sugar syrup comes to one string consistency.
Turn off the flame and keep it aside.
Once the Bread Gulab Jamun ready to soak in the syrup. Boil the syrup for 5 min and add the Jamun to the syrup.

Bread Gulab Jamun :

Cut the sides of the bread.
Blend it well into fine powder like bread crumbs.
Take a bowl to add powdered bread, Milk powder, and mix well.
Add warm milk step by step, knead to a soft dough.
Make small balls from the dough without any crack on the balls. (apply ghee in your hands to avoid sticky)
Heat a pan with enough oil to deep fry the Jamun balls.
Gently add the bread Jamun and fry it in low flame.
Stir it in between, until the balls turn a golden brown color.
Once the ball fried, add it immediately into the hot sugar syrup.
Cover with the lid; Let it soak for at least 2 hours.
Garnish with chopped pistachios, and serve it warm or cold.

Now yummy delicious instant Bread Gulab Jamun is ready to serve. Try it in your kitchen, surprise your kids with instant Bread Jamun.

--------------------------------------------

Pictorial step by step method:

Step1: Take a Pan, Add 1cup of water and 1 cup of sugar and boil it in high flame. Stir occasionally.

Step2: Add lemon juice, crushed cardamom, pinch of saffron strands Mix and boil well, until sugar syrup comes to one string consistency.

Step3: Stir it occasionally and boil well, until sugar syrup comes to one string consistency.

Step4: Turn off the flame and keep it aside.

Step5: Cut the sides of the bread and Blend it well into fine powder like Bread crumbs.

Step6: Take a bowl to add powdered bread, Milk powder, and mix well.

Step 7: Add warm milk step by step, knead to soft dough.

Step 8: Make small balls from the dough without any crack on the balls. (apply ghee in your hands to avoid sticky)

Step 9: Heat a pan with enough oil and Gently add the bread Jamun and fry it in low flame.

Step 10: Stir it in between, until the balls turn a golden brown color.

Step 11: Once the ball fried, add it immediately into the hot sugar syrup, cover with the lid; Let it soak for at least 2 hours.

Step 12: Garnish with chopped pistachios, and serve it warm or cold.

Yummy!!! Bread Gulab Jamun is ready to serve. Do try this in your kitchen and enjoy...

Try it in your kitchen!!! and enjoy with your loved ones !!!

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Try it in your kitchen! If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram.

VEGETABLE - BREAD BIRIYANI

2020-05-09T04:23:00.002-07:00

This Vegetable-Bread Biriyani is a typical version that is served in all south Indian marriages. I cook vegetable Biriyani in many ways, but this recipe is the best that gives a flawless taste. Try it and you won’t leave this recipe whenever you cook vegetable Biriyani. You can do this biriyani with Seeraka samba rice or Normal rice or Basmati rice. Adding more vegetables & toasted bread pieces along with Seeraka samba rice adds more flavor for biriyani. Freshly grounded homemade masala paste is the secret ingredient for this recipe. It will stimulate your taste bud to want more and more. It goes well with /onion Raitha, Veg aloo curry.

Come!! I will share with you all the step by step procedure and pictorial method of making Vegetable –Bread Biriyani in the pressure cooker method.

Learning and Sharing is real Happiness!!!!!!

This kitchen is seasoned with Love

Course: Veg -Rice

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 40 minutes
Serving: 4

Author: Bhuvana Devi

Ingredients

Rice- 1 ½ cup (Water ratio 1:2)
Garlic- 10 cloves
Ginger- 1 (2 inch)
Coriander&mintleaves- 1 full hand
Carrot -1/4 cup
Beans- 1/4 cup
Butterbeans-1/4 cup
Bread -3 slices
Coconut pieces-1/4cup
Cinnamon- 2 (2 inch )
Cloves-5
Cardamom-5
Fennel seeds-1/2tsp
Oil-2 tbsp
Ghee- 1 tbsp
Onion-1 (chopped)
Green Chilly -4
Tomato -1 big size (finely chopped)
Bay leaf -2
Curry leaves- few
Salt- req

Preparation :

Add coriander &mint leaves, Ginger, Garlic, Green Chili (2) in the blender and blend well into a paste- Green paste.
Add the coconut pieces, 1- Cinnamon (2 inches), 3 cloves, 4 Cardamom with little water blend well into a smooth paste.

Bread Toast:

Method:

Heat a pressure cooker pan with 1 tbsp of oil, 2 tbsp of ghee, 1 cinnamon, 2 cloves,2 cardamoms, 2 bay leaves Fennel seeds, sauté it.
Add chopped onion, 3 green chilies, and salt and cook well till onion turns glossy.
Then, Add green paste, sauté well till raw smell goes.
Add Chopped tomato, salt, and sauté well for 5 min.
Then add chopped, carrot, beans, Butter beans, and sauté well on low flame for a few mins.
Add Coconut milk and mix well.
Add Rice and mix well.
Now, Add 3 cups of water, mix well.
Check for salt and add it.
Close the lid of the pressure cooker and cook for 3 whistles.
Add the toasted bread pieces and mix well.

Serve the Yummy Vegetable – Bread Biriyani!!!!

Pictorial step by step Method:

Step 1: Add coriander &mint leaves, Ginger, Garlic, Green Chili (2) in the blender and blend well into a paste- Green paste.

Step 2: Add the coconut pieces, 1- Cinnamon (2 inches), 3 cloves, 4 Cardamom with little water blend well in to a smooth paste.

Step 3: Take bread slices, cut them into pieces. Take a pan, add 2tbsp of ghee, add the bread pieces and toast well on both sides for a few mins in very low flame. Take the toasted bread pieces and keep it aside.

Step 4: Heat a pressure cooker pan with 1 tbsp of oil, 2 tbsp of ghee, 1 cinnamon, 2 cloves,2 cardamoms, 2 bay leaves Fennel seeds, sauté it.

Step 5: Add chopped onion, 3 green chilies, and salt and cook well till onion turns glossy.

Step 6: Then, Add green paste, sauté well till the raw smell goes.

Step 7: Add Chopped tomato, salt, and sauté well for 5 min.

Step 8: Then add chopped, carrot, beans, Butter beans and sauté well on low flame for a few mins.

Step 9: Add Coconut milk and mix well.

Step 10: Add Rice and mix well.

Step 11: Now, Add 3 cup of water mix well &Check for salt and add it.

Step 13: Close the lid of the pressure cooker and cook for 3 whistles.

Step 14: Add the toasted bread pieces and mix well.

Serve vegetable-Bread biriyani with raitha, Aloo veg curry.

Try it in your kitchen, If u like this recipe, share with your friends through Instagram, Facebook, WhatsApp, pin interest and share your valuable comments.

GARLIC BREAD TOAST

2020-05-07T23:08:00.000-07:00

Garlic Bread is a simple breakfast recipe. We can make it in a few mins. Garlic and oregano with butter add more flavor to this recipe. Oregano and Garlic have many health benefits. Oregano helps in fighting with bacteria, reduces viral infections. Oregano is used in traditional medicines for asthma, cramping, diarrhea, and indigestion. It is the best source of Antioxidants. Here I will share with you all how to make a tasty garlic bread toast in both the oven and pan method.

Try in your kitchen and enjoy the crispy bread slices have with any beverages.

Cuisine: International

Course: Breakfast Recipe

Cooking time: 5 min

Serving: 3 slices.

Author: Bhuvana Devi

Ingredients:

1. Bread – 3 pieces

2. Butter- 1 tbsp

3. Grated Garlic – 3 cloves

4. Dry Oregano leaves – 1 tbsp

(If u doesn’t like oregano, skip it)

Method:

1. Take butter at room temp and spread it on both sides of the bread slices.

2. Sprinkle the grated garlic on both sides.

3. Toast it in the pan in low flame.

4. Sprinkle the dry oregano leaves on both sides.

5. Flip and toast both sides until the slices turn a golden brown color.

6. Turn off the flame and serve it with a dip

7. Oven method :

Bakes the slices in the preheated oven 180°C or 360° F for 10 min.

Serve them hot, crispy Garlic bread toast is ready to serve.

Pictorial step by step method:

Step1: Take butter (room temp) and spread it on both sides of the bread.

Step 2: Sprinkle the grated garlic on both sides.

Step 3: Toast it in the pan in low flame.

Step 4: Sprinkle the dry oregano leaves on both sides.

Step 5: Flip and Toast well until the slices turn a golden brown color.

Serve them hot, crispy Garlic bread toast is ready to serve.

Learning and sharing is real happiness!!!

Try it in your kitchen !! If you like this Recipe share with your share your valuable comments below and share this recipe with your family and friends through Instagram, WhatsApp, Facebook, Pinterest.