KAVUNI ARISI PAYASAM

Kavuni Arisi is commonly called as BLACK RICE or Forbidden rice. Its  widely used in south east countries Thailan, malayasia etc. This rice is rich in antioxidents  and lots of vitamins.

INGREDIENTS :
Kavuni arisi       1 cup
Sugar                according to your taste
Coconut            2 spoons (grated)
Cardamom        1 no (powdered)

METHOD:
 Kavuni arisi takes long time to cook. Wash the rice 3 times and soak with 3 cups of water for 5 hrs.
And to the pressure cooker along with soaked water and cook for 4-5 whistles or till cooked.
Add sugar, coconut and cardamom powder.
Serve warm.
Note: To my opinion the dish has a nice aroma by itself without adding cardamom.

SIMPLE CHICKEN KOLAMBU

 This yummy  dish goes well with plain rice, idli or dosa.

INGREDIENTS:
Chicken    1/2kg
Big onion     3 no (one onion for tempering)
Tomato       2 no
Ginger        1/2"piece
Garlic         1 no
Sambar powder    2 tbsp
Turmeric powder   1/2 tsp
Cinnmon           1 piece
Cloves               2 no
Oil                5-6 tbsp
Salt               to taste
Curry leaves and coriander leaves  few

Method:
Cut the chicken into small pieces.Clean and keep aside.
Heat 4 tbsp oil in kadai. Add chopped onions, tomatoes, garlic and ginger.
Saute well till the tomatoes are mashed well. Cool and grind to paste.
To the pressure pan add chicken, salt, turmeric powder, sambar powder and groun paste.
Add enough water and cook for one whistle.
When the steam is gone, boil the gravy for 3 mins.
Heat the remaining oil in another kadi.Season with cinnmon,cloveas and curry leaves.Add
chopped onions and saute well. Add this to the boiling kolambu.
Garnish with coriander leaves and serve.

Mushroom Peas Masala

Ingredients :
Mushroom     1 packet
Fresh Peas     1 cup
Onion           2 no (chopped)
Tomato        2 no(pureed)
GGpaste       1 tsp
Turmeric powder    1/4 tsp
Chilli powder          2 tsp
Dhania powder       3 tsp
Garam masala powder   1 tsp
Cornflour                2 tbsp
Salt                  to taste
Oil                 4-5 tbsp

Method:

Heat oil and add onion and GG paste and saute well in medium flame.
Add tomato puree and all dry powders except salt.
Saute well  till oil leaves on the sides.
Add fresh peas and diced mushroom and fry well.
Add enough water  and salt.Cover and cook till the peas are cooked
When the veggies are cooked mix cornflour with half cup of water and this to the gravy.
Simmer it for  10mins.Cooking in low flame is important at this stage.
Garnish with coriander leaves and serve for any Indian bread.

GODHUMAI MAVVU PAKKODA

INGREDIENTS:
Wheat flour          1 cup
Rice flour             1/4 cup
Onion                  2 No
Green chillies       2 no
Soda                   a pinch
Curry leaves      few
Coriander leaves     2 tbsp
Chilli powder          1 tsp
Salt                     to taste
Hing                    a pinch
Oil                     to fry

METHOD:
Chop the onions, green chillies, curry leaves and coriander leaves.
Mix the chopped items with the rest of the items except oil.
Sprinkle water as needed to make a thick batter.
Heat oil in kadai and drop the batter little by little.
Fry to golden colour.
Serve hot with  tomato sauce or coconut chutney.

CHOLAFALI FOR ICC

Dear readers, sorry for the long break. Exams for kid, vacation joys, etc put me on silent mode almost for a month.Every women will be craving to visit her mom's place during vacations, like our kids we'll also be counting the days when the exams will get over!!!! Just enjoyed my vacation this time as usual, finished my Deepavali purchases, had nice delicious food etc. And also learnt some new recipes from my fav  Annapoorani Atthai.
    Coming to ICC challenge for this month, the team has selected a Gujarati dish which sounded very new to me. I was skeptical in preparing this dish, as I haven't seen or tasted this snack. But gave a try, to my surprise the dish turned out tasty...I selected Preeti's blog. The recipe is easy and can be prepared any time. any day. Perfect for a rainy evening.
INGREDIENTS :
Besan flour        1 cup
Urad dal flour    1/2 cup
Chilli powder      1 tsp
Oil                     1 tsp
Soda                  a pinch
Salt                   for taste
Oil                    for frying

Black salt          for taste

METHOD:
Boil 1/2 cup of water with oil, salt and soda. When warm add to both the flours along with chilli powder to a dough.Keep aside for 15 mins.Roll into thin chappathis, cut into strips and deep ry in hot oil. Sprinkle salt and black salt as for taste.Serve plain or with coriander mint chutney.
NOTE : In the original recipe chilli powder is used  for sprinkling after frying, here I have used  to the dough itself.

JALEBI FOR ICC

ICC has selected JALEBI for August challenge. An easy and  exotic recipe of North India. Fermenting of the batter gives that exact taste and also the consistency of the batter plays a vital role.
INGREDIENTS :
Maida    100 gms
Curd      1 cup
Corn flour    30 gms
Hot  oil       1 tbsp
Lime juice     1 tsp
Sugar           1 cup
Water          1/2 cup
Saffron colour   a pinch
Oil              for frying

METHOD :
For the batter : Take corn flour, maida, saffron colour, curd, lime juice and hot oil. Whisk well so the the batter is free from lumps.The batter must be thick. Leave overnight for fermentation.
For sugar syrup : Heat sugar and water. Boil till syrupy consistency is reached. Keep the syrp warm.
Heat oil in kadai. Jalebis must be fried in hot oil.
Take ziplock bag. Cut at one corner to make a hole.Fill in the batter and pipe out jalebis in small circles upto 3 turns. Fry till crisp. Dip in sugar syrup for few minutes and then drain it. Arrange in a serving plate.
Serve warm.

Note : Actual recipe calls for saffron colour. I have used regular kesari colour.

SABLES (FRENCH BUTTER COOKIES)

A perfect cookie for a perfect evening. The texture of the cookie is  crispy  outside and softer inside. Ideal for Bday parties, Christmas etc.
INGREDIENTS :
Butter            120 gms
Granulated Sugar        1/2 cup
Maida            2 cups
Egg               1 no
Baking powder  1/2 tsp
Vanilla essencs    1 tsp
Salt                    1/4 tsp
 For Egg wash:
Egg             1 no
Water          1 tbsp

METHOD :
In a bowl add sugar and butter and beat with the electric beater for about 2-3 mins.Add egg and vanilla essence and give a mix.
In a separate bowl seive baking powder, salt and maida.Add this to the butter mixture and mix to form a soft dough. The dough will be sticky, so add little flour and knead to softly. Do not over knead.
Wrap in a cling film and refridgerate for 30 mins.
Preheat the oven to 180*C.
Flour the rolling surface. Roll the dough to 1cm thick. Use the round cookie cutter and cut.
Mix beaten egg and water well for egg wash.
Give a criss cross pattern with the knife to the cookie.Apply egg wash with a brush.
Bake for about 12-14 mins @ 180*C. Baking time varies with the size of the cookie.
Note:
Here I have sprinkled colour balls and choclate strings after the eggwash and baked as said.