Friday, 22 May 2020

carrot muthia

ingredients :-

  • besan                -  1 cup
  • wheat flour       -  2 tbsp
  • grated carrot    -  1 cup
  • oil                    -   1 tbsp
  • chopped coriander leaves   -  2 tbsp
  • green chillies     -    3
  • ginger         -   2cm
  • dhania powder    -   1tsp
  • chilli  powder   -  1/2 - 1 tsp,as per taste
  • turmeric powder   -   1/4tsp
  • salt            -        to taste
  • lime juice     -    2 tbsp
  • jaggery powder     -    2 tsp
  • seasoning
  • oil                -     2tbsp
  • mustard       -    1tsp
  • sesame seeds    -   1 tbsp

method :-

  • mix all the ingredients for muthia together.
  • add a little water & prepare a soft dough.
  • pour 2 cups of water  in the cooking pan of the cooker & press the switch to cooking / steaming.
  • shape the dough into muthias (small oval shapes) and place in the steamer.
  • place steamer in position & cover with the lid.
  • steam for 15 mints.
  • cool slightly.
  • heat oil for seasoning, add mustard & sesame seeds.
  • when they spultter, add muthias & roast well.
  • serve garnished with coriander leaves & lime slices.

shredded chilli chicken

ingredients :-

  • chicken joints   -  3/4kg
  • chilli powder    -   1tsp
  • soya sauce       -   2 tsp                                     
  • chopped garlic    -   1 tsp
  • spring onions    -   1/2 cup
  • salt     -       to taste
  • ginger garlic paste    -   1 tbsp
  • vinegar     -   2 tbsp
  • oil           -      3 tbsp
  • green chillies    -   1 tbsp
  • corn flour      -    1 tbsp

method :-

  • clean the chicken & make deep cuts on them.
  • mix with ginger garlic paste, chilli powder,vinegar,soya sauce & 1 tsp salt.
  • keep covered in a bowl for 4 hrs at room temperature or longer in the fridge.
  • remove the pieces from the bowl & place them in the  steaming basket & steam for 20 -25 mints.
  • cool & flake the meat.
  • heat the oil.
  • fry garlic till brown.
  • add green chillies & spring onions & fry for 1 mint.
  • add chicken & salt if  necessary.
  • fry for 2 mints.
  • sprinkle with corn flour & fry for 1 mint.
  • serve with fried rice or noodles.

Wednesday, 6 May 2020

rice & coastal fish curry in rice cooker

cooking time 20-25 mints, srve 4-6 members
rice
method :-

  • clean 3 cups of rice.
  • place over the cooking plate in a cokking pan.
  • add 6 cups of water, place the fish with masala (refer to recipe below) in the 2 dish separator pan & place it in position.
  • press the switch to cooking.

fish curry :-ingredients :-

  • seer fish slices   -  1/2 kg                     
                                                                 
  • coconut             -   1 no medium size 
  • red chillies        -   10- 12 nos
  • tamarind           -   size of big marble
  • coconut oil        -   2 tsp
  • salt                    -   to taste

minced :-

  • onions   -   2 nos.medium size
  • ginger   -   3 cms
  • green chillies   -   2 nos

method :-

  • clean the fish.
  • place in the 2-dish separator pan.
  • grate the coconut & grind to a very fine paste with red chillies and tamarind.
  • add 1 1/2 cups of  water, salt, minced ingredients. 
  • pour  over the fish.
  • cook along with the rice.
  • when the dishes are done,the switch will automatically   move  to keep warm.
  • switch off & serve hot with rice or allow to remain hot till time to serve (upto 4 hrs)

Tuesday, 5 May 2020

vangi bhath in rice cooker

ingredients :-

  • raw rice    - 1 1/2 cups                                   
  • ghee          -  2 tbsp
  • salt            -  to taste
  • tamarind   -   size of small lime
  • grated coconut   - 1/2 cup
  • water           -  4 cups
  • cloves           -  2
  • small brinjals - 300 gms


masala powder :-

  • grated copra        -  5 tbsp
  • cumin seeds         -  1 tsp
  • tutmeric powder  -  1/2 tsp
  • shah jeera           - 1/4 tsp
  • coriander seeds  -  2 tbsp
  • red chillies          - 6-8
  • cloves & cardamom   -  2each
  • nutmeg           -  a small piece

seasoning :-

  • ghee or oil             -  3 tbsp
  • black gram dal      - 2 tsp
  • curry leaves          -  few
  • mustard seeds       -  1 tsp
  • peanuts                -    2 tbsp

method :-

  • roast all the masala ingredients using very little oil & powder together.
  • wash the rice, drain & mix with 1/2 the powder & salt to taste.
  • heat 2 tbsp ghee,fry cloves for 1/2 mints & add to rice.
  • add 4 cups water & place over the cooking plate in the cooking pan.
  • press the switch to cooking.
  • when the rice is done, the switch will move to keep warm.
  • meanwhile,soak tamarind in 1/2 cup water & extract the juice.
  • wash & cut brinjals into quarters.
  • heat oil & season with mustard, black gram dal,peanuts & curry leaves.
  • add brinjals & fry for a few mints.
  • add remaining masala  & salt.
  • add tamarind juice,cover & cook on a low flame till brinjals are soft but not mushy.
  • add to cooked rice,mix gently,keep warm atleast for 10 mints.
  • at the time of serving add grated coconut, mix & serve hot.

chicken biryani in rice cooker

cooking time 20-25 mints, serve 4-6

ingredients:-

  • basmati rice   -  2 cups                                
  • water   -   4-41/2 cups
  • chicken -1 (about 800 gms)
  • curds         -   1/2 cups
  • chilli powder -   1/2 tsp
  • ginger        -   2cms
  • garlic - 4cloves {grind together}
  • salt        -   to taste
  • aji-no-moto   - 1/2 tsp
  • green chillies -  4-6 nos (chopped)
  • onions         -   5 nos sliced
  • mint leaves   -   2 tbsp
  • coriander leaves  -   2 tbsp
  • ghee                   -   6tbsp
  • cardamom      -    5 nos
  • cloves            -    5 nos
  • cinnamon     -    3 nos
  • poppe seeds  -    2 tsp

method :-     

  • skin & joint the chicken.
  • clean & squeeze dry.
  • mix with curds,one teaspoon salt,chilli powder &giner-garlic paste.
  • soak for two hours.
  • clean the rice.
  • place over the cooking plate in the pan of the cooker.
  • add water,the remaining salt & aji-no-moto heat ghee in a kadai & fry onions till brown & crisp.
  • add the chicken with curds.
  • fry till the liquid is absorbed.
  • add the powdered ingeredients, mint & coriander leaves.
  • remove from fire.
  • add to the rice in the cooker.
  • mix well & replace the lid.
  • switch on to cooking.
  • when the rice is done,the switch will automatically move to keep warm.
  • switch off after 15 mints.
  • mix gently & serve  hot or allow to keep warm till time to serve (up to 4 hours).
  • garnish if desired with boiled eggs & fried nuts.

tips for using 2-dish pan:-

  • place 2 eggs in the 2-dish pan (water is not needed) & cook along with biryani
  • shell,slice & use the eggs to garnish the biryani.

instructions:-

for non-stick models:-

  • cooking plate is not required.
  • fry the masala directly in the non-stick pan.
  • then add rice & water.
  • gently stir a couple of times during cooking & do not keep warm for more then one hour.

sooji halwa in rice cooker

cooking time 20 mins,serve 6-8 members

ingredients:-

  • roasted semolina (rava)   -  2 cups
  • sugar                                -  2 cups
  • water                                -  4 cups
  • ghee                                 -   3/4 - 1cup
  • tinned pineapple pieces   -   1 cup
  • (chopped)
  • pineapple essence           -   1 tsp
  • yellow food colour          -  little

method:-

  • place all the ingredients over the plate in the cooking pan, mix well, cover with the lid & press the switch to cooking.
  • the switch will move to keep warm in 15 - 20 mints.
  • if there is excess liquid,mix well & press the switch once again to cooking.
  • when the halwa is ready the switch off the cooker,transfer the halwa to a serving dish & decorate with extra pineapple slices
  • if using fresh pineapple cook it with 1/2 cup sugar & 1/2 cup water for 5 mints.
  • drain from syrup &use.

variation for plain kesari:-

  • omit pineapple,essence & yellow food colour .
  • use roasted cashewnuts,cardamom powder & orange red colour.

instructions:-

  • for non-stick model : use 1/2 -3/4 cups of ghee.

PONGAL - IN - RICE COOKER

cooking time 35-40 min.approx.serves 4-6 ingredients :- rice                   -  1 cup green gram dal -  1/2 cup (without husk) ...