jennicooks

Hi I made a goat liver fry it is my home style recipe. tasty and delicious, goes well with side dish for rasam rice, birayani, sambar rice. goat  liver - 250 gm ginger garlic paste - 1 teaspoon pepper -1 teaspoon cumin seed- 1 teaspoon fennel seed - 1/2 teaspoon chilly powder - 1/2 teaspoon turmeric powder Gingerly oil - 3 tablespoon Cinnamon -  1/2 inch Cardamon - 2 nos cloves - 3 nos PREPARATION Grind the spices,  pepper, cumin seed, fennel seed, cinnamon, cardamon, cloves keep it aside.   Wash the liver with turmeric powder. drain the water completely. Saute onion with oil in mid flame for few minutes Add ginger garlic paste saute until raw smell goes out then add chopped tomato, chilly powder smash it.   Add washed liver  saute for few minutes. Add water cover it.  leave it for 15 minutes .80%cooked After that add grinned spices. leave 5 min approx, until water gets dry.   Finally garnish with coriander (

Hi  i have cooked  mutton biriyani recipe. its my traditional home style mutton biriyani. side dish thalcha ana raitha. INGREDIENTS Jeeraga samba rice - 2 cups (1/2 kg) Mutton - 1/2 kg Onion  - 150 gm(1 big) Tomato -  100 gm (1 big) Ginger garlic paste - 3 teaspoon Coriander - hand full Mint  - hand full Lemon - half Cinnamon - 1/2 inch Cardamom - 2 Cloves - 3  Star anise - 1  Curd  - 1/4 cup Garam masala - 1 teaspoon Chilly powder - 1 teaspoon.(adjust your taste) Oil - 60 ml ( I prefer peanut oil) Ghee - 60 ml                                               FOR GRIND MASALA cinnamon  - 1 inch cardamom 4 to 5  cloves - 8 to 9  Grind it            Take cinnamon, cardamom, cloves powder equal measurement store it, and add 1 teaspoon for biriyani. PREPARATION  Let marinate the mutton with salt, curd, chilly powder for 1/2 hrs  Take pressure cooker, add marinated mutton, 1 teaspoon ghee, 1 teaspoon of ginger garlic paste.and half of toma

Hi i have prepared pav bhaji masala,  north Indian recipe ,serve with bun.  It also goes well with chapathi,  masala dosai, and stuffed bread. . Add any kind of vegetable.  Ingredients Onion - small 2 nos (100 gm) Tomato - 2 nos (150 gm) ginger garlic paste - 1 teaspoon beetroot - 3 small piece carrot -1 nos peas - 50 gm capsicum - 50 gm potato - 100 gm kasthuri methi Lemon butter   Ingredients for grind pav bhaji masala coriander -2 tablespoon fennel seed - 1 tablespoon cumin seeds - 1 tablespoon cloves   - 3 to 4 nos cinnamon - 1/2 inch cardamon - 3 nos red chilly - 4 to 5 nos pepper - 1 tablespoon or if u want simply takes spices chilly powder -1/2 teaspoon coriander powder - 1 teaspoon Garam masala - 1 teaspoon PREPARATION Dry roast all the ingredients coriander, fennel seeds, cloves, cinnamon, cardamon, pepper, cumin seeds red chilly, roast until smells comes out. Grind  it and keep it aside. In vessel or pressure cooker add beetr

Hi I have prepared coconut milk rice, it my tradition recipe, it gives a rich taste. it goes well with mutton kozhambu (curry) and chicken kozhambu,(curry) side dish raitha. INGREDIENT; Rice -350 gm(1 1/2 cups) Ginger garlic paste - 1 teaspoon cinnamon - 3 nos (half inch) cardamon - 3 nos gloves - 3 nos onion - half Tomato - small piece (optional) Ghee - 1 tablespoon Coconut milk - 4 cups mint leaves - small amount coriander  - small amount                                                                                                                                                                                                             PREPARATION; Grind a coconut to make a 4 cups of milk. Sock the rice for 20 min. Heat the vessel, pour ghee, then add cinnamon, cardamon, and gloves. Add onion, ginger garlic paste, green chilly(optional). Saute it in the low flame,until raw smell goes out. pour the 3 cups of coconut milk, and 1 cup of water

Hi I have prepared Carrot Paneer stuffed paratha, yummy and easy recipe. cooking time within 1/2 an hr. It goes well with raitha and mint chutney. INGREDIENT : Paneer - 100 gm(10 Carrot  - 100 gm chilly powder - 1/2 teaspoon Coriander - hand full salt - as required Ingredient for chapathi   wheat flour - 1/4 kg (2 cups) sugar - 1 teaspoon salt - 1 teaspoon (as required) PREPARATION           Chapathi( paratha)  Make normal dough for chapathi Wheat flour, sugar And salt mix it together. Add warm water knead for 5 to 10 min. Keep it aside. Next to make stuff for chapathi. Add grated paneer, grated carrot,  chopped coriander, chilly powder, salt together. Mix this  all ingredient together. mix with hand. Stuff the mixture to dough.(dough and mixture equal amount).   Sprinkle the flour and flatten it .Heat a pan put chapathi on the pan.  Pour some oil. cook for 5 min. Ready to serve hot Serve with raitha, mint chuttney, and kurma.

Hi I have prepared beetroot kurma. simple, healthy and tasty, which is suits for chapathi, puri And paratha Ingredients ; beetroot  -  250 gm Onion    -  2  tomato  -  half Chilli    - 3  cinnamon  - half inch cardamom - 2  Gloves   - 2 to 3  Garam masala -  1/2 teaspoon chilli powder   - 1/2 teaspoon Curry leaves   -  5 to 6  coriander  - for garnish salt to taste Ingredients for Grind coconut  - 1/2 cup cashew -  3 to 4  fennel seed - 1 teaspoon poppy seeds- 1 teaspoon PREPARATION Add beetroot, turmeric powder and salt in cooker.  Let 1 to 2 whistle comes up. keep this aside. Pour oil in the pan. I have used peanut oil. Heat oil in a pan Add cinnamon, cardamom, Gloves. Add chopped onion, curry leaves, 3 green chilly, tomato. sauté for 3 to 4 minutes to get mashed. Add garam masala And chilly powder. chilly powder is optional if u want more spicy add chilly powder Add beet root cook for some minutes. Grind Coconut, cashew, poppy seeds and fenne

Chicken biriyani  - Biriyani is most popular dish in south Asia. Every region of India  has unique style of making biriyani.                                                                                                                                                                                                        Ingredients                                                                                             Jeeraga samba rice -  1/2 kg (2 cups)  Chicken - 1/2 kg     Onion - 200 gm ( 1 big)  Tomato - 150 gm (1 big)   Ginger paste  - 40 gm  Garlic paste - 50 gm   Coriander leaves - Hand full  Mint leaves - Hand full  Chilly - 3   Chilly powder - 1 teaspoon   gloves - 4  cardamon - 4 cinnamon - 3 inch ghee - 60 ml oil(peanut) - 50 ml Curd  -60 ml Lemon - Half  Salt -As required                                                              PREPARATION Let chicken soak in the salt water, then wash with turmeric. Marinate the chicken

Fish fry  take a ny kind of fish . I prefer king fish or snapper. wash it thoroughly. INGREDIENTS Fish  -  1/2 kg Turmeric powder  -  1/2 teaspoon chilli powder  - 1/2 teaspoon fennel powder -  1  teaspoon cumin powder -   1  teaspoon pepper powder -  1/2 teaspoon kashmiri chilli powder  - 1/2 teaspoon   Garlic  -    5 pulse( crushed ) Curry leaves  -    1 Bunch  Oil (coconut or peanut)  -  As required  Lemon  -  half Salt  - As required If u want more spicy add more chilli powder PREPARATION Add all spices and salt together in the bowl. squeeze lemon. Make it paste. Mix it with fish one by one. Rest this fish for 20 to 30 minutes. Add oil in the pan, I prefer coconut oil gives a rich taste. Finally fry the fish. Add curry leaves together. Fish is ready.