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Zucchini is similar to bottle gourd which is produced much in the central America. Initially it was cultivated for its seed, then people started eating the fleshy part as well. In Tamil Zucchini is called as “Seemai Suraikai” means foreign bottle gourd. It has full of water content in it and excellent vegetable for making subzi. Lets see how to make now.

Ingredients:


Zucchini - 2
Green chilli - 3
Garlic pods - 4
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Asafoetida -1/4 tsp
Curry leaves - 1 leaflet
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Black pepper powder - ½ tsp
Oil for seasonings
Salt as per taste
Coriander leaves for garnishing

Steps:


Wash and cut the Zucchini into 1 inch pieces vertically.
Heat 3 tsp of oil in a pan. Once oil hot add Mustard seeds, Urad dal, Cumin seeds.
When mustard starts spluttering, add Asafoetida, crushed garlic , chopped green chilli and curry leaves. Give a stir. Once garlic turns into golden color, add turmeric powder and stir.

Now add cut zucchini pieces and stir it along with the seasoned garlic.
Close the lid for 3 minutes and cook.
Now open the lid and add red chilli powder, coriander powder, black pepper powder , Salt. Close the lid again and cook for another 4 minutes. No need to add water since Zucchini will ooze out some water.

Finally, open the lid and give a stir. Sprinkle some coriander leaves on top.
Now the tasty Stir fry Zucchini is ready to serve.
Try and post your comments and suggestions.
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In this evening I thought to eat something deep fried along with tea. So I opened refrigerator to see what vegetables or meat available. Cauliflower symbolically asked me that when I am going to cook it. So I decided to make cauliflower bajji for the snack. Lets see how to make this.

Ingredients


Cauliflower - ½
Gram flour / besan flour - 1 cup
Red chilli powder - 1 tsp
Asafoetida/hing - ¼ tsp
Turmeric powder - ¼ tsp
Oil for deep fry.
Salt as per taste

Steps:


Cut cauliflower into small florets as per the size you want.
Add Flour, red chilli powder, hing, turmeric powder, salt and mix together.
Now add water spoon by spoon and make it this mix into batter. It should be little thicker than dosa batter.
Heat water in a pan and add cut florets. Cook till the cauliflower cook ¾. Remove out from water and cool down in paper towel to remove excess moisture.
Heat 1 cup of oil in a pan. Once oil hot dip florets into the batter and gently add into hot oil. Once turns into golden color , turn the other side to cook.
Once both side cooked, take out this cooked bajji from hot oil using a spoon with holes.
Place on a paper towel to remove the excess oil (It never absorb much oil).
Now the tasty Cauliflower bajji is ready to serve with a cup of cofee.
Try and post your comments and suggestions.
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I would say that Pumpkin fruit is a special across the world. Pumpkin is being used for Halloween decoration in front of the western houses during the October. Also, the yellow pumpkin flower is used in front of houses as a ritual decoration in South India in the Tamil month called Margazhi . December and January months are known as winter months in the tropical countries. They are the months when germs spread easily and cause diseases. To avoid and escape from these diseases, our ancestors followed using the fresh Pumpkin flower on top of small ball of fresh cow dung in the main entrances of houses. Both has the power of killing the germs. Let's see how we can masiyal using this pumpkin today.

Ingredients


Pumpkin - 1lb
Onion - 1
Tomato - 1
Red chilli - 4
Tamarind - 1 gooseberry size
Coriander leaves - ½ cup
Turmeric powder - ¼ tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 leaflet
Salt for taste
Oil for seasonings

Steps:


Remove the skin of pumpkin and make into small cubes.
Boil 3 cups of water in a pan. Crack the red chilli and add it into the boiled water. Then add cut pumpkin pieces. Then add chopped onion.


Bring this mix to boil and cooked well. Then add chopped tomato, tamarind and coriander leaves.

Add turmeric powder and salt now.
Heat 3 tsp of in a small seasoning pan. Add mustard seeds, urad dal, cumin seeds and curry leaves. Once mustard seeds spluttering, add this into the cooked pumpkin mix.
Stir it with the smasher to smash everything together.
Now the tasty Pumpkin masiyal is ready to serve.
Try and post your comments and suggestions
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Why do we need to worry about Dum for making Briyani. Alternative way is there to make tasty chicken briyani by using Pressure cooker and it is easy.


Ingredients:


Chicken leg pieces - 5 ( You can use chicken )
Rice - 1 -½ cup (Basmati rice preferable. I used normal raw rice)
Onion - 1
Tomato - 1
Curd or Yogurt - 2 tsp
Eggs - 3 (Optional)
Green chilli - 3
Lemon - ½
Fennel seeds - 1 tsp
Poppy seeds - ½ tsp
Coriander and mint leaves - 4 tsp
Cloves - 5
Cinnamon - 1 inch
Ginger garlic paste - 1 tsp
Bay leaf - 2
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Salt for taste

Steps:


Add Green chilli, Lemon juice, Fennel seeds , Poppy seeds, Cloves , Cinnamon , Ginger garlic paste, coriander and mint leaves into a mixer jar and make into smooth paste.

Wash the chicken well and keep aside.
Heat 3 tsp of oil in pressure cooker pan. Once oil hot, add bay leaf. Once it turn into golden color add the ground paste and stir it. Stir it often till the raw flavor of mix goes out.

Now add chopped onion and cook it until it gets translucent. Then add curd and mix it well.
Once curd bind with onion, add chopped tamato and salt. Cook it till the tomato become mushy.

Now add the chicken pieces and add turmeric, coriander, chilli, garam masala powder and stir it. Cook this mix for 5 minutes without water.

Now add 4 cups of water and bring to boil.
Once you start seeing bubbles, add rice (No need of soaking rice if it is normal raw rice. If it is basmati rice , soaked it for 20 minutes)
Close the lid and pressure cook for 3 whistle sound. After whistles, turn off the flame and wait for the pressure goes down automatically.
In Parallel boil the eggs and peel out the shell.
Now open the lid and serve with the boiled egg and your favorite rita.
This is very easy and very tasty way of making chicken briyani at home. No need to worry about Dum.
Now chicken briyani is ready to serve.
Try and post your comments and suggestions. Share to your friends.
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It is always good to have a spicy and tasty recipe at least once in a week. In villages, people used to say "nakku sethupochu"(Dead tongue) if someone not having the spicy and tasty food for long time. To keep our tongue active, lets make Pepper chicken masala.

Ingredients:

Chicken - 600g (We used boneless thigh)
Onion - 1
Pearl onion - 10
Tomato - 1
Red chilli - 3
Coriander seed - 1 tsp
Fennel seed - 1 tsp
Cumin seed - 1 tsp
Cloves - 3
Cardamon - 2
Cinnamon - 1 inch
Poppy seeds - 1 tsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 leaflet
Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Black pepper powder - 1 tsp
Coriander leaves for garnishing

Steps:


Soak the poppy seeds in water for 15 minutes
Dry roast Red chilli, coriander seeds, cloves, cinnamon, cardamon, fennel seeds and cumin seeds till golden color. Cool down this mix. Make it to powder once cool down.

Peel the pearl onion and make it to smooth paste in a mixer grinder along with soaked poppy seeds.

Wash the chicken thoroughly and keep aside.
Heat 3 tsp of oil in a pan. Once oil hot add chopped onion and curry leaves.
Once onion wilted, add chopped tomato and cook till it is mushy.
Then add chicken pieces, turmeric powder and salt. Close the lid and cook for 5 minutes. No need to add water until it is required. Broiler Chicken leaves some water. If it is desi chicken we might need to add water.

After 5 minutes, add the ground masala powder and mix it. Cook this for another 2 minutes.
Then add ground pearl onion paste and mix it. Cook this for another 1-2 minutes.
This time add ginger garlic paste(Generally ginger garlic paste added in the seasoning). Add this stage and see the difference in the taste and extra flavor(Village style).
Add red chilli powder. Close the lid and cook for 3 minutes.
Now add the pepper powder and stir it.
Finally add coriander leaves for garnishing once switched off the flame.
Now the Pepper Chicken masala is ready to serve with your favorite chappathi, rice,etc...
Try and post your comments and suggestions. Share to your friends.
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Author

authorHello, I am Samyraj, a software engineer. In my native village, they call me Samy.
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