Sevai Egg Briyani (Idiyappam)

Idiyappam is my All time Favorite dish.My Mother will prepare so many varieties like sweet,lemon,Curd,puli Idiyappam.I wanted to try some different variety and Yummy,Quick and Tasty recipe made with instant rice sevai(Idiyappam).It's available in stores(I used Anil Rice Sevai).I added some Veggies and egg to Turn into Quick and Full meal.I am Sure Kids will Love this Dish.I am sending this recipe "Just Not Any Other Dish" conducted by http://cookingdemystified.blogspot.com.






Ingredients:

Instant Rice Sevai-200g
Boiled Vegetables-1 cup(Combination of Carrot,Beans and Peas)
Egg-2
Onion-1
Tomato-1
Green chilli-2
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt-To taste

For seasoning:

Cinnamon-1'
Cardamom-1
Bay leaves-1
Mustard-1/2 tsp
Curry leaves

Preparation method:

1. Chop onion and chilli in Lengthwise.
2. Put one Big vessel with water to boil,Once the water boils add Instant Sevai.
3. Close with Lid,After 3 min Drain the water,spread it on the plate,keep it aside.
4. Heat the oil,add Mustard,curry leaves and other ingredients.
5. Add chopped onion,chilli and Ginger-garlic paste,fry until the raw smell goes.
6. Add chopped Tomato,saute well.
7. Add Turmeric and chilli powder saute well.Now add Boiled vegetables,mix well.
8. Take another pan,Add 2 tsp oil,break the eggs,spread over the pan,allowed it to
cook.once it cooks make it into small pieces.




9. Now add egg along with vegetables,add required salt and mix well.
10. Now add Boiled Sevai with this,Mix gently.
11. Serve hot.

Vegetarian BBQ Special - Zucchini Burger, Grilled Asparagus, Mushrooms and Corn

Vegetarian BBQ Special

Millions of years ago man started to make, and use FIRE from its natural sources. This led to community cooking with the fire in the open. The custom thrived even after homes with hearths came into existence and is still flourishing as a much sought after recreational activity.

Barbeque is the first and foremost method of cooking invented by the early man. The method of cooking food slowly on firewood, later led to the invention of charcoal grills. Soon electric grills and gas grills caught up. With the introduction of portable grills and grills with stands, barbequing is great fun during holidays and parties.

My son and daughter-in-law are vegetarians by choice. I was greatly impressed when they cooked a vegetarian barbeque dinner for us on the grill, which stands in their yard. Thank you children, for the great garden vegetable barbeque treat and your recipes with the special touch.
ZUCCHINI BURGERS
INGREDIENTS: Buns – 4 (We used potato buns)
Zucchini – 1 big
1 Sliced Onion
1 Sliced Tomatoes
Lettuce leaves – a few
Breadcrumbs - to coat the zucchini.
Pepper Jack Cheese slices – as required
Pickled Jalapeno slices and / or Pickled cucumber slices – as many as you like.

INGREDIENTS TO MARINATE ZUCCHINI:
Rice Vinegar – ½ cup
Soya sauce – 4 tbsps
Limejuice – 2 tbsps
Crushed garlic – 2 tsp
Shredded Onion – to taste
Sugar – 1 tsp
Black pepper powder – ½ tsps
Salt – 2tsps
Combine all these ingredients and the marinade is ready.

METHOD:
1. Cut zucchini into moderately thick slices, cover them with the marinade leave them to soak in the refrigerator over night.
2. Clean, oil and pre-heat the BBQ grill. (You can use an iron tava – if you don’t have a bbq grill)
3. When the grill is heated, drain the marinated zucchini slices and roll them in breadcrumbs.
4. Place the coated zucchini slices on the grill, cover and cook till the vegetable is done and the breadcrumbs cling to it.
5. Remove the lid and press down the zucchini slices with a spatula so that they are impressed and seared with the marks of the grill.

6. Cut the potato buns in halves, brush with little olive oil and gently grill on both sides till they are slightly toasted.

TO ASSEMBLE THE GARDEN VEGETABLE BURGER:
1. Prepare a bed of lettuce on the lower half of the bun.
2. Place a grilled zucchini slice, followed by tomato, onion and pickled cucumber and/or jalapeno slices.
3. Top it with a slice of Pepper Jack cheese.
4. Dribble with tomato ketchup and/or chilly sauce and mustard sauce (as per your taste).
5. Finally cover the pile with the top half of the bun and gently press down.
6. Enjoy with French fries and other condiments and sauces as required.

GRILLED ASPARAGUS
INGREDIENTS:
Asparagus – 1 bundle
Olive oil – 4 tbsps
Barbeque spice – 2 tsps (You can buy BBQ spice ready made – or make your own mix. It’s a mix of few ingredients such as salt, chillie powder, garlic powder, dehydrated tomato powder, onion powder etc)
Garlic Coves – few (4 to 5)

METHOD:
1. Gently bend each asparagus stem until the hard portion at the bottom snaps off. (This discarded portion can be used to make soups). Preserve the top portion of the stem with the flower.
2. Rinse and wipe the edible tender stems and place them on a griddle on the grill.
3. Drizzle olive oil liberally, sprinkle with barbeque spice, shredded garlic and cover.
4. Grill for a few minutes, remove lid to check and cook without cover till you get a pleasant aroma and the asparagus stems are – tender crisp or “al dente”.


WHOLE GRILLED MUSHROOMS
INGREDIENTS:
White button mushrooms – 12
Olive oil – 4 tsps
Pepper – 1 /4 tsp
Salt – 1/4 tsp
Crushed garlic – 1 tbsp
METHOD:
1. Wash and remove stems from mushrooms (stems can be used for mushroom soup).
2. Heat oil and add garlic in the griddle placed on the grill.
3. When the oil is infused with the aroma of garlic add mushrooms and turn once to coat with oil.
4. Sprinkle salt and pepper.
5. Grill till tender.
6. Add crushed herbs like basil or thyme if you like.

GRILLED CORN

INGREDIENTS:
Corncobs – 2 or as required
Garlic butter or any other spiced butter
METHOD:
1. Slide the husks backwards and wash corn. Take care not to tear away the husks.
2. Pull back the husks over the washed corn (making sure to completely recover the corn with the husks) and wet the husks. This will help the corn to cook in the steam in the grill.
3. Place the corn cobs with husk in tact on the grill, which will impart a smoky flavour.
4. Rotate the corn now and then for even cooking.
5. Once the moisture evaporates and the corn is steamed, the husk will start to burn. Take care to put out the flame on the husk by tapping it with a spatula.
6. Once the corn husk appears crisp and burnt, remove from grill and pull out the entire burnt husk.
7. Grill the corn for a few more minutes, and then brush it with any butter of your choice.

Serve the garden vegetable burgers with crispy golden corn, flavoursome asparagus, luscious mushrooms and french fries, with a liberal serving of chilly tomato sauce and mustard sauce.

LED Reflector Replacements for PAR & MR16

Until now, the LED bulbs designed to replace the little reflector-type PAR or MR16 bulbs were a disappointment to buyers. That's a shame. A shame that manufacturers jumped the gun with products that weren't the equal of the incandescent bulbs they were designed to replace.

Now comes a new set of products by manufacturers that have already proven to us that they can provide LED downlights with the brightness to replace incandescent.












The new tiny, screw-in, reflector lamps (bulbs) are designed to replace energy hogging PAR lamps and MR 16 lamps. They provide light levels that are on a par with halogens up to 120 watts, and the light is focused much tighter than an LED downlight.

For further information on these new gems in energy efficient lighting see
LED Retrofit Lamps Now Viable as PAR Halogen and R-Lamp Replacements, by Kevin Willmorth, on page 58 in the July/August edition of Architectural Products Magazine.

There you will find information on the brands tested and approved (GE & CREE), and caveats: Not dimmable, no energy credits (because they can be swapped for incandescent).

Peggy