jennicooks

Egg vermicelli pulao - Very simple and quick  lunch box recipe. Ingredients Vermicelli - 1.5 cup Onion - 1 medium sized Tomato - 1/2 ( 25 gm) Carrot - 1/3 cup peas - 1/3 cup Egg - 2 to 3 nos Ginger garlic paste - 2 teaspoon Green chilly - 5 nos garam masala - 1/2 teaspoon Coriander leaves oil - 3 table spoon Ghee - 1 teaspoon salt as needed Water - 2 cups Method Roast the semiya in ghee for 5 minutes, keep aside. Heat oil in pan, add chopped onion  and green chilly saute for a minute. Add ginger garlic paste, saute it. till the raw smell goes away. Add peas, carrot and tomato cook it for few minute. Add salt and garam masala mix it well, saute for 1 minute in medium flame. Add 2 cups of water, bring it to boil. Add hand full coriander leaves. Add semiya, mix it well. cook for minute.   Switch off the flame cover with lid  Dum for 10 minute. For egg scramble mix the egg with salt and 1/2 teaspoon of pepper. Heat oil in the pan,  pour eggs scramble it. Now add scrambled eggs into the sem

Nasi lamak  is a  traditional Malaysian food. Coconut rice serve with Anchovies or chicken sambal, roasted peanut, cucumber, boiled egg combo. Rice that is cooked in coconut milk with pandan leaf. I have made in Indian flavor coconut rice. Chicken sambal which is hot and tangy taste. Ingredients for Chicken sambal Chicken - 800 gm Shallot - 6 nos Tomato - 100 gm  onion - 1 nos medium size Red chilly - 8 nos Chilly powder- 1 teaspoon Ginger - 1/2 inch Garlic - 5 nos Ginger garlic paste - 2 teaspoon Tomato sauce - 2 Tablespoon Chilly sauce - 1 teaspoon cinnamon - 1 inch Cardamon - 4 nos Cloves - 4 nos Gram masala - 1/2 teaspoon ( optional) Oil - 1/2 cup METHOD Marinate the chicken with Chilly powder, turmeric powder, 1 teaspoon of ginger garlic paste 1/2 teaspoon of pepper powder and salt. Rest  it for 30 minutes. Soak the chilly in the hot water for 30 minutes. Preparation of sambal paste In blender add 6 shallot, 5 nos of garlic gloves, 1/2 inch ginger, 8 nos of soaked red chilly and 1

Urad dal rice  - ulatham saadam  is quick  and easy lunch menu. healthy dish, especially good for women. For strengthening  bones and muscles. this recipe mostly being made with urad dal with skin . I had made with white urad dal. this particular dish is popular in Tirunelveli distinct. Perfectly Goes well with sesame chutney(Ellu thuvayal) And Coriander seeds chutney(kothamali vidhai  thuvayal).  INGREDIENTS Rice - 1 cup Urad dal - 1/4 cup Garlic - 5 nos Fenugreek seeds -1/4 teaspoon Coconut - 2 table spoon Pepper - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Curry leaves  Sesame oil - 2 table spoon Salt as required Method Wash urad dal and rice together. In pressure cooker,  Add washed urad dal and rice. Now add all ingredients, shredded coconut, fenugreek seeds, pepper, cumin seeds, curry leaves, sesame oil and salt. Add 2.5 cups of water, mix it well, check the salt. Finally close the lid. Leave it for 3 whistle.( based on your pressure  cooker).  Take out the rice and serve hot. Coria