Tag Archives: lunch recipes

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

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Chicken Fried Rice / Restaurant Style Chicken Fried Rice

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Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

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Chicken fried rice / Restaurant Style Chicken Fried Rice

Ingredients:

  • Chicken – 200 gm
  • Steamed rice – 1 ½ cups
  • Capsicum (yellow, green, red) – ¼ cup
  • Carrot – ¼ cup
  • Cabbage – ¼ cup
  • Spring onions – 4 stalks
  • Black pepper powder – 2 tsp
  • Garlic – 5 cloves
  • Eggs – 2 nos
  • Soy sauce – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Salt to taste
  • Oil – 2 ½ tbsp

Making of Chicken Fried Rice –

Preparation:

  • Clean and finely chop the chicken into pieces.
  • Clean and finely chop the capsicum, cabbage and spring onions, peel and finely chop the carrot, garlic.
  • Heat oil in a kadai, add garlic, carrot, cabbage and capsicum, cook for few mins or until the vegetables are cooked.
  • Add chicken pieces followed by salt and pepper powder and cook for few mins or until the chicken turns pale white in color.
  • Pour tomato sauce and soy sauce and cook for a min or until the raw smell goes off.
  • Add spring onions and cook for few seconds.
  • Break the eggs, stir it well, cook for few seconds (the egg should not be completely cooked).
  • Add the steamed rice and mix it well, cook in high flame until the rice becomes dry.
  • Sprinkle a handful of spring onions and remove it from fire.

Serve it hot with Butter chicken or any gravy.

 

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

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Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

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Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).