Experimenting on taste buds

Homemade Pav Bhaji

2007-05-04T18:40:00.000-07:00

Will post the recipe soon

Beet Bonanza

2007-05-04T18:15:00.000-07:00

After making Gulabi Paneer, I had beet leaves , stalk and some beet root left...
Cooked 4 dieshes with these.
I wanted to make patras with beet leaves , may be next time..

Beet Leaves with Black Eyed Beans

The above is a poriyal made with black eyed beans. Only difference is to replace
curry leaves with beet leaves

Beet Root with Whole Moong

The above is a poriyal made with whole moong dal and grated beet root.
Cook the moong dal till nearly done. Then mix salt and turmeric to it.
Shallow fry till browned. Then proceed with making the poriyal.

Also made a brinjal curry with the beet stalks , but nothing was left to take pic :-(

Odachakadalai Corn Masala

2007-05-02T22:41:00.000-07:00

Odachakadalai is for Split Dalia in Tamil.

This is my entry for Nupurs A-Z Vegiies Event for letter "O"

Ingredients:

Corn on cobs - 4 smoked on fire

Onion - 1 medium sized sliced thinly

Tomato - 1 chopped

Split dalia - 1/2 cup , roasted lightly and ground to a paste with little water

Chilly powder - 3/4 tsp

Corriander pwdr - 1 1/2 tsp

Cumine pwdr - 1/4 tsp

Turmeric pwdr - 1/4 tsp

Garam masals - 1/4 tsp

Ginger garlic paste - 1/4 tsp

Method:

1) Heat oil , add onions . When brown add ginger garlic paste

2) When there is no raw smwll add dalia paste . Fry well.

3) Add tomato , salt and all powders.

4) Add 1 cup water. When the gravy reaches desired consistency andd corn

5) Garnish with corriander leaves.

Tastes good the next day. Corn gets soaked in the masla and eating it feels like having chicken.

Pepper Chicken And Other Simple Recipes

2007-05-01T21:26:00.000-07:00

Pepper Chicken :

This is my Mom's recipe , and it did turn out like how she makes inspite of me skipping the adding coconut part.... I envy Mallus coz they are inert to coconut .. I have to think of cholestrol , calorific value , Blood Pressure and blah blah b4 adding coconut ..... I guess they add some other ingredients to balance out the effect of coconut ...

Ingredients:

Chicken - 1 lb
Onion - 2 big , chopped finely
Tomato - 1 , chopped finely , 5 tsp is using puree
Ginger Garlic paste - 3/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 2 springs
Sonf - 1 tsp
Corriander pdwr - 3 tsp
Bay Leaf - 1 big leaf
Cloves - 4
Cinnamon - 1 inch stick ( does this ever change :-))
Oil

Roast and grind the following with a tsp of water to a coarse paste

Jeera - 3/4 tsp
Whole Black Pepper - 2 1/2 tsp
Green Chilly - 4
Poppy Seeds - 1 tsp
Shredded Coconut - a handful ( I skipped this )

Dont put too much jeera , u will end up with rasam!!

Method :

1) Mix Chicken with turmeric powder , some chopped curry leaves and set aside.
Heat oil , add bayleaf , cinnamon , cloves and sonf
2) Add onions , when they turn brown increase heat add ginger garlic paste ,
when there is no raw smell , add the ground paste.
3) Add tomato , corriander pwdr and salt.
4) Fry for a minute. Add chicken , 2 cups water. Cover and simmer for 20 minutes
5) Remove lid and cook on high for 15 minutes or till gravy is thick.

Tastes great when the gravy gets slightly burnt. Try to avoid using non stick pan.
6) Garnish with curry leaves and corriander leaves

Crab And Egg Fry

Ingredients:

Mustard seeds - 1/2 tsp

Curry leaves - few

Crab meat - 1 cup

Chilly pwdr - 1/2 tsp

Turmeric pwdr - 1/4 tsp

Hing - a pinch

Garlic paste - 1/4 tsp

Eggs - 2 , beaten well with a piece of ginger and salt

Onion - a small one sliced

Method:

1) Heat oil , splutter mustard seeds , add curry leaves , hing

2) Add onions , garlic paste

3) Add crab , all powders and shred.

4) Make space in the middle , add beaten egg.

5) Cook on high till the egg and crab blend well.

Baby LimaBeans With Spinach

Ingredients:

Spinach - 2 handful

Baby Lima Beans - 1/2 cup cooked

Onion - a small one sliced

Chilly pwdr - 1/2 tsp

Coriander pwdr - 1/4 tsp

Mustard seeds - 1/4 tsp

Split gram dal - 1/4 tsp

Dry Red Chilly - 1

Ginger - a 1 inch piece chopped

Turmeric pwdr - 1/4 tsp

Hing - a pinch
Oil - 3 tsp

Method:

1) Heat oil in a pan , splutter mustard seeds , split gram dal.

2) Break into halves and add the dry red chilly .

3) Add ginger , hing , onions , turmeric pwdr.

4) When you can smell turmeric's aroma , add chilly powder , corriander pwdr and salt.

5) Add spinach , when spinach is nearly cooked add lima beans.

6) Allow the beans to brown a little.

7) Sprinkle little red chilly powder and some chopped onions.

U can also try changing the order. Add lima beans first , make it brown and crispy

maybe adding a little corn flour. Then add spinach.

Gulabi Paneer - Paneer cooked in beetroot sauce

2007-04-27T15:08:00.000-07:00

Inspired by my Mom's Beetroot halwa , i got some beets ..
From somewhere got the image of how beautiful paneer would look
in a pink coloured sauce .. And Lo we go

Ingredients:

Beet Root - 2 medium sized chopped to small pieces
Onion - Big sliced
Ginger Garlic paste - 1/4 tsp
Chilly Powder - 1 1/4 tsp ( use half more than the usual ,as beets are sweetish )
Garam Masala - 3/4 tsp
Yogurt - 3 tsp
Paneer - as much as u want .. I like slices than the usual cubes
Salt
Oil.

Flavoured Milk:

Cardamom - 2
cinnamon - a very small piece
Milk - 1 1/2 cups

Boil milk with the cardamom and cinnamon for 2 minutes.

Method:

1) Heat oil , Add onion slices and half of the garam masala.
2) Cook on low heat. When onions are light brown add ginger garlic paste.
3) When there is no raw smell add chilly powder , salt.
4) Stir in chopped beetroot.
5) Increase the heat , make space in the middle and add yogurt tsp by tsp
each time waiting for the water to evaporate and mixing it with the masala.
6) Add remaining garam masala and cook covered for 10 minutes.
7) When beets are cooked , switch off , cool and grind to a smooth paste.
8) Heat oil , add the paste , saute for few seconds. Remove the caradmom and cinnamon and add the milk and stir well
till you get a thick gravy. This should take less than a minute.
9) Add paneer. Garnish with corriander leaves

Green Mutton Curry

2007-04-27T11:11:00.000-07:00

Mutton pieces and Chana dal cooked to perfection in a green gravy
made of mustard greens. Sounds good doesnt it ..

B4 going to the recipe lets read some facts about Mustard greens.Summarized from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93

Mustard greens

Are packed with nutrients. They are a good source of vitamins , minerals and dietary fiber.

Are rich in antioxidants Vitamin E.

Promote the health of Lungs.

Delays the loss of mental power.

Supports womens health with its calcium content.

Produce Sulforaphane when chewed, this causes the liver to produce enzymes thatdetoxify cancer causing chemicals and cause colon cancer cells to commit suicide.

Phew !!!

Green Paste:

Chopped Mustard Greens - 1 cup
Onion - use 1/2 of a small onion , rouchly sliced
Green chilly - 4 ( whole)
Sugar - a pinch
Oil - 2 tsp

Heat oil , fry the green chillies , add the mustard greens and onions.
Saute till there is no raw smell. The leaves should retain their color , it should not
become brown.
Grind to a paste with 1 tbs water.

Mutton Gravy :

Mutton - 200 gms
Chana dal - 1/2 cup
Bay leaf - 1
Cardamom - 4
cloves - 5
Cnnamon - 1 inch stick
Onion - big sliced thinly
Tomato - 5 tsp puree
Corriander leaves - 2 tbs chopped
Mint leaves - 5
Corriander pwdr - 1 tsp
Yogurt - 4 tsp ( Mix mutton with yogurt and set aside )
Ginger garlic paste - 2 tsp
Green chilly - 4 , Sonf - 1/2 tsp and Jeera - 1 tsp ground together coarsely
Salt
Oil

I used mutton that needs 15 whistles to get cooked..

1) Heat oil , add bay leaf , cardamom , cloves and cinnamon
2) Add onions and cook in low heat till light brown.
3) Add the green chilly mixture and ginger garlic paste
4) Add Corriander leaves , mint , tomato , salt , corriander pwders
5) Raise to high heat and add mutton yogurt mix.
6) Keep stirring till all water evaporates.
7) Add 2 cups water and pressure cook mutton.
8) Cool , remove and add green paste , chana dal , water if required
If you are not confident about the green paste , u can saute it in oil for few seconds
b4 adding.
9) Pressure cook for 3 whistles.
10) Garnish with corriander leaves

N is for Niligiri Korma and Niligiri Curry

2007-04-26T08:42:00.000-07:00

I made two N dishes ,
Nilgiri Korma - vegetables cooked in a flavorful onion sauce
Nilgiri Curry - potatoes simmered in a green corriander sauce topped with coconut milk
This is my entry for Nupur's A-Z event for Letter "N"

Nilgiri Korma:

Dry red chilly - 5
Corriander seeds - 2 1/2 tsp
Jeera - 1 1/2 tsp
Sonf - 1 tsp
Poppy seeds - 1 tsp
Cinnamon - 1 inch stick
Cardamom - 4
Cloves - 5
Bayleaf - 1
Onion - 1 big , cut roughly , boiled and ground to a paste
Ginger garlic paste - 1 tsp
Vegetables chopped - 1 cup ( I used soya balls , lauki )
Thick Coconut Milk - 1 cup
Corriander and Mint - 2 tbs chopped finely

Method:

1) Dry roast red chilly , corriander seeds , cumin seeds , saunf , poppy seeds.
Grind to a paste with some water.
2) Heat oil add bay leaf , cinnamon , cloves and cardamom. When aromatic add onion paste
3) Saute till light brown. Add ginger garlic paste. Fry till there is no raw smell.
4) Add salt , spices paste.
5) Add vegetables. Cook covered for 5 minutes.
6) Add a cup of water, Cook the vegetables.
7) Add coconut milk and simmer for 5 minutes.
8) Add corriander and mint.

I did not want too much of coconut , so i used dal as a thickening agent.
I cooked masoor dal , mashed it well with a few drops of ghee and
added it to the korma instead of coconut milk.

Nilgiri Curry :

Corriander - a small bunch
Mint - 2 springs
Garlic - 3 cloves
Ginger - 1 inch piece
Shredded coconut - a handful
Onion - half of a small onion
Green Chilly - 6
Poppy seeds - 2 tbs ( soaked in warm water)

Grind the above to a paste.

Mustard seeds - 1/2 tsp
Corriander powder - 1/2 tsp
Onion - a small one chopped
Onion - a medium one chopped roughly , boiled and ground
Coconut milk - 1 cup
Potato - 2 medium sized , boiled , peeled and cubed

Method:

1) Heat oil , mustard seeds , fry chopped onions. Add onion paste.
2) Saute till light brown , add green paste , corriander powder. Fry well.
3) Add Curd and potato. Fry for 2 minutes. Add garam masala , coconut milk. Simmer for
5 minutes.

I added some fish to the curry as i cant survive without non veg..

Murg Musallam - Whole chicken in gravy

2007-04-24T09:32:00.000-07:00

Served this for a newly wedded friend..

As i was busy with making all the dishes and was on a time crunch , did not take

many pics. Delegated the job to my hubby ...

I initially wanted to make baked chicken , but thought cooking it in gravy

will make it tastier. After cooking it in gravy i stuffed it with come rich mixture...

Perfect for new weds ....

Chicken has to be marinated in the fridge for atleast 24 hours.

Marinade:

Chicken - Whole chicken weighing 4 lbs

Curd - 5 tbs

Ginger garlic paste - 1 1/2 tsp

Chilly powder - 1/4 tsp

Turmeric pwdr - 1/4 tsp

Corriander pwdr - 1/2 tsp

Garam masala - 1/4 tsp

Salt.

Beat curd , add all the marinade ingredients and mix well.

Remove the skin of chicken , wash down with vinegar or lime juice.

Clean the inside cavity well.

Wash thoroughly to remove the smell of vinegar.

Make cuts uniformly on the chicken. Smear the marinade on the chicken.

Let it in the fridge.

Fry Chicken:

Heat some butter or oil ( 1 tbs ) in a big nonstick vessel.

Roast Chicken , flipping it regularly till it is evenly browned,

All the marinade should now be collected in the oil and aromatic.

Remove and set aside.

Gravy:

Cumin seeds - 1 tsp

Corriander seeds - 1 tsp

Cloves - 5

Peppercorns - 8

Cinnamon - 1 inch

Cashews/ Almonds - 10

Roast the above till aromatic and grind to a powder.

Onion - 2 large onions , sliced

ginger garlic paste - 1/2 tsp

Fry onions till light brown. Grind onions with spice powder , ginger garlic paste

and little water to a smooth paste.

Making Gravy:

Tomato sauce - 1 cup .. I used 16 tsp

paprika - 1 1/2 tsp

Milk - 1 cup

Saffron Strands - few

Stuffing Mixture:

Mix a handful of crumbled khova with some deep fried onions ,

chopped green chillies , yellow of 2 hardboiled eggs

Heat the same oil that we used to fry chicken ,

Add the onion paste , fry well , stir in tomato puree , paprika.

Add a cup of water. A cup of milk , Saffron strands.

When it boils , add the chicken and reduce the heat. Cook Covered for 50 minutes.

Flip it at intervals to make sure all the sides are cooked.

Once cooked remove chicken carefully , stuff the mixture in the cavity.

Drop it back. Garnish with corriander leaves and the egg whites.

Murg Musallam

2007-04-22T08:35:00.000-07:00

Will post the recipe soon ..

Till then u an all drool

Meen Paruppu Usili - Fish Dal Usili

2007-04-20T08:51:00.000-07:00

This dish is specially done for my Dad.

My mom and dad have entered the stage where they have to eat healthy ,

low fat food to keep a check on their cholestrol level.

This might be easy for those who have already developed love for vegetables.

My family thrives on non-veg.... I came up with dish as it is healthy , requires very very little oil and is healthy as well.

Before going to the recipe , i would like to write a few lines about my dad..

He came to Chennai , then it was Madras , as a 15 year old boy with just 5 Rs.From there on his life had some twist and turns. He managed to get PUC seat in chennai , did his engineering in the most respectable university "Anna University".

Got a job abroad. Now most people will stop here. My dad did not... he came back to india when i was 3 years old , started a business of his own.

My mom learnt screen printing so that we can print catalogs for his business at home. He did not have the luxury to get his catalogs done from professionals.

My mom used to print the catalogs , me and my sis would take it carefully and arrange it for drying :-) ... Those were the days....

I've seen how much he had to work to develop his company and get to where we are now...

Not only did he take care of his business , he took utmost care of his wife and three daughters...

He used to drop and pick us from school , at time even to my collge which is 20 kms from my house....

Though he had to concentrate full time on his business he always made time for us ..

which makes him special...

here after i would be writing at least one recipe a week for my daddy..

Here we go

This dish twists the traditional paruppu usili , by using mashed fish instead

of vegatables..

Recipe:

For the paruppu usili:

soak 1/2 a cup each of tur dal and chana dal in warm water overnight.Grind to a paste with 3 dry red chillies , salt , a pinch of hing and turmeric powder.Steam it for 10 minutes.Cool and crumble it to small grains.Heat 1 tsp oil in a pan , splutter mustard seeds , curry leaves. Add crumbled dal and fry till it becomeslight brown.

Putting it together with fish:

I used anchovy fish as i dont have o bother much about its bones...

If you are using any other fish , take the flesh part alone ( by cooking it )

Mix 1/4 tsp chilly pwdr , turmeric pwdr , corriander pwdr , salt as required to the

fish. Heat a tsp of oil ( preferable mustard oil ) , add the fish and mash it well.

Let it fry for a minute. Add the paruppu usili we prepared in the previous step...

Fry for few seconds. Serve.

M is for Masoor dal Kebab

2007-04-19T08:39:00.000-07:00

Inspired by shikampur kebab i wanted to make vegetarian kebabs with dal.
Chose Masoor dal for the following reasons
1) Requires very less soaking time
2) Gets cooked quickly
3) Last but not least , the letter of this week is "M"

A short description of the dish

Masoor dal , ground to a paste , fried delicately in ghee ,

Mixed with seasoned potato to form a dough ,

shaped to kebabs with a rich stuffing of khoya, egg yolk and onions.

Deep fried , garnished with fried onions and egg white

This is my entry for "A-Z of Indian Veges Letter M" hosted by Nupur
This makes 6 kebabs.

Preparing Dal:

U will need

Masoor Dal - Filled in a cup of volume 300 ml apprx 300 gms
Ginger Garlic paste - 1/4 tsp
Ginger flakes - 3
Green Chilly - 3
Red Food Color - a pinch
Ghee - 1 tsp
Salt

1) Soak Masoor dal in water for 2 hours.
2) Grind with green chilly , salt , ginger garlic paste , ginger , red food color.
You should have a smooth paste now.
3) Heat ghee in a non stick pan , add the paste and fry for few seconds.
Do not fry for too long , the dal should have dough consistency, if you over fry
the dal will be reduced to grains .. you cannot make kebabs with it :-(.
Set aside.

Peparing Potato:

Potato - 2 medium sized , boiled , peeled and mashed really really well.
Do not use too much potato. The dish should have a predominant taste of dal.
After you mash the potato , the quantity should be about half of the masoor
dal paste.

Ginger Garlic paste - 1/4 tsp
Onion paste - 2 tsp ( grind 1/2 of small onion )

Make powder of the following Spices

Cloves - 5
Cardamom - deseded , 4
Cinnamon small stick
Kala Jeera - 1/2 tsp
Sonf - 1/2 tsp
Mace - 1/4 tsp
Aamchoor - a pinch
Red Chilly Pwdr - 1/2 tsp
Corriander pwdr - 1/2 tsp

1) Heat oil , add onion paste. When there is no raw smell , add ginger garlic paste.
Fry well.
2) Add the spice pwdr.
3) Mix salt with the potato evenly.
4) Add potato. Fry for few seconds.
5) Mixing Dal and Potato
Mix potato with dal evenly.
Make the dal paste after making the potato mixture.
Do not let the dal dry.
6) Add some chopped onions and corriander to dough.

Make the stuffing:

Boiled eggs - 3 , the yellow part chopped finely , reserve the white
Khoya - 3 tbs
Onion - 1 small , sliced thinly , fried and half of it crushed.
Green chilly - 1 chopped
Mix the above well.

I did not have khoya , so i made some egg sauce , refrigerated it for 30 minutes.
Cut it into small pieces for the filling

Make the kebab:

Oil - for deep fry

1) Take a small ball of dough , flatten it , place some filling in the center.
2) Take another ball , flatten , place on the above , seal edges and shape to ovals.
3) Fry the kebab one by one in the oil. The heat should be high when you drop the kebab.
Once the outer crust is cooked , reduce heat to low.
If the heat is low initially , the kebabs will break.

Garnish with fried onions , egg white.

JFI - Greens - Malai Mustard Greens Gravy

2007-04-16T11:27:00.000-07:00

I wanted to try a palak gravy like aloo palak or palak paneer...

I started to cok at 10 pm , i realised i had no spinach :-(..

I had a big pack of mustard greens though ....

Thought why not try the green gravy with mustard greens...

Delicious and Nutritious ... What more do u need

This is entry for JFI-Greens hosted by Mahanadi.

B4 going to the recipe lets read some facts about Mustard greens.
Summarized from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93

Mustard greens

Are packed with nutrients. They are a good source of vitamins , minerals and dietary fiber.
Are rich in antioxidants Vitamin E.
Promote the health of Lungs.
Delays the loss of mental power.
Supports womens health with its calcium content.
Produce Sulforaphane when chewed, this causes the liver to produce enzymes that
detoxify cancer causing chemicals and cause colon cancer cells to commit suicide.

Phew !!!

Ingredients:

Mustard greens - 1 cup ( I used the frozen one )
Green chilly - 5
Onion - a small one chopped finely
Tomato puree - 5 tsp
Cumine pwdr - 1/4 tsp
Corriander pwdr - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Cashews - 7-10 and Poppy seeds 1 tsp both soaked in little warm water
Milk - 1 1/2 cup warm for soaking jaggery
malai - 3 tsp ( I tied a handful of cottage cheese tightly in a cloth , left it for 10 minutes
to drain all the water. Now grind it, U will get a creamy paste )
Garam masala - 1/4 tsp
Aaamchoor - a pinch
Turmeric - a pinch
Jaggery - little soked in the warm milk
Corriander leaves - 2 tsp chopped
Butter - 2 tsp ( I used "I cant belive its not butter" )

Method:

Mustard greens have a slight bitter taste , to compensate that i used some jaggery.
Another way to level the bitterness will be to use swetish vegetables like
louki or peas. I used to cashews and butter as i was sceptice about how it will
turn out. After all its an experiement.

1) Heat a tsp of oil in a pan , Add green chilly , when they begin to turn white
add mustard greens , butter. Saute till there is no raw smell.
Take care not to brown it. If it loses all its water content , u will not
get a paste while grinding.
2) Grind the above with 2 cashews and a tsp of milk.
3) Heat oil in a vessel, saute onions. Add corriander leaves and ginger garlic paste.
Add cumine pwder , corriander pwdr .
4) Grind the cashews and poppy seeds to a paste.
Stir in mustard greens puree , tomato puree and salt.
5) Let fry till there is no raw smell. Add cashew paste, garam masla and aamchoor.
6) Fry for few seconds. Add milk. Cover and cook for 10 minutes.
7) You should have a thick gravy now. Add malai, boiled aloo or fried panner.
I added boiled soya balls as i did not have stock of the above.
Simmer for 4 minutes. Serve

Simple Tamil Recipes

2007-04-16T00:26:00.000-07:00

These are some simple tamil recipes.

Paruppu usili - a delicious and filling dish made of dal and vegetables.
Egg Spinach - spinach sauteed with scrambled eggs to give a "i cant blieve its spinach" taste
Kabbage Kothavarangai - shredded kabbage , chopped vegetable and shredded coconut
combined in a tasty poriyal
Potato fry - boiled potatoes , cubed and fried till crisppp

Paruppu Usili

soak 1/2 a cup each of tur dal and chana dal in warm water overnight.
Grind to a paste with 3 dry red chillies , salt , a pinch of hing and turmeric powder.
Steam it for 10 minutes.
Cool and crumble it to small grains.
Heat 1 tsp oil in a pan , splutter mustard seeds , curry leaves. Add crumbled dal and fry till it becomes
light brown.

Take a cup of vegetable of your choice ( french beans , kothavarangai or beans )
Cook it in little water with turmeric and salt.
Heat 1 ts oil in a pan , add a dry red chilly broken , add vegetables and fry for sometime.
When it becomes light brown , add the dal mixture. Mix well.

Egg-Spinach - Muttai Keerai

Take 1 1/2 cups of frozen spinach. Thaw it.

Heat 1 tbs oil in a pan , splutter mustard seeds , add a spring of curry leaves chopped.

Add 2 dry red chilly broken , a small onion chopped , 1/2 tsp of turmeric and salt.

Add spinach. When it is almost cooked , make space in the middle and add an egg beaten with

a tsp of yogurt.When egg gets almost cooked mix it well with spinach.

Kabbage Kothavaranga poriyal

Heat 1 tbs oil in a vessel. Splutter 1/4 tsp kallonji ( onion seeds / nigella ) ..

Add 1 small onion sliced. Add a pinch of turmeric powder , salt , 1/4 tsp cumine powder,

1/4 tsp coriander pwdr. When there is no raw smell , add a cup of shredded cabbage and 1/2 cup chopped kothavarangai. Add a pinch of garam masala and aamchoor.

Cook covered. Add a tsp of shredded coconut.

Potato fry

Boil , peel and cube 2 medium potatoes.

Refrigerate for 10 minutes. Mix 1/4 tsp chilly pwdr , 1/4 tgsp turmeric pwdr , salt.

Add the powders to potato cubes and shake well till all cbes are evenly coated.

Heat 1 tbs oil in a pan , splutter mustard seeds , add a spring of chopped curry leaves.

Add potato cubes. When they begin to get light brown sprinkle rice powder.

Fry till it gets golden brown and crisp.

Muttai Kothu Parotta - Egg kothu parotta

2007-04-14T12:04:00.000-07:00

Layered parotta , shredded to small pieces , fried till crisp , enhanced with
scrambled eggs , topped with a spicy gravy ...
Sounds yummy doesnt it
My 50th post . Boy am i excited ...

This serves 3 people who are not thatt hungry
or 2 people really hungry :-)

Gravy preparation:

Small red onion - 7-10
Tomato - 1/2 diced ( 3 tsp if using puree )
Red Chilly Pwdr - 1/2 tsp
Corriander Pwdr - 1 tsp
Turmeric Pwdr - 1/2 tsp
Pepper poswer - 1/2 tsp ( use indian pepper pwdr )
Curry Leaves - 1 spring
Vinegar - 1/2 tsp ( i used rice vinegar )
garlic paste - 1/2 tsp
yellow onion - 1 finely chopped.
aniseed - 1/4 tsp
Oil for cooking

Dry roast the following for a minute
Dont let any of the ingredients burn.
Cloves - 2
Cinnamon - 1/2 inch stick
Channa dal - 1/2 tsp
Split Black Gram dal - 1/2 tsp
Sesame seeds - 1/4 tsp
Fenugreek - 1/4 tsp
Jeera - 1/4 tsp
Aniseed - 1/4 tsp
Poppy Seeds - 1/4 tsp

Method:

1) Grind the dry roasted ingredients to a powder.
2) Grind the spice powder with red onions , tomato , chilly pwdr , corriander pwdr, garlic paste , vinegar to a smooth paste.
3) Add some curry leaves to the above paste . Mix well and set aside for 5 minutes.
4) Heat oil , add turmeric pwdr , curry leaves and onions.
5) When onions turn brown add pepper powder and paste. Reduce to simmer and cook covered for 10 minutes.
6) When the oil comes on top half cup water , curry leaves , aniseed.
7) Cook covered for 5 minutes.

Kothu parota preparation:

Ingredients:

Layered Parotta - 5 ( shredded to small pieces )

Egg - 3 beaten

Curry leaves - a spring chopped

Onion - a small one finely chopped

oil

Method:

1) Take a larges skillet , heat little oil , Maintain the heat on high. fry curry leaves.

2) Add 1/3 rd of the parotta and fry till crisp.

3) Add the remaining parotta , fry for few seconds.

4) Clear the center of the skillet and pour the beaten eggs. When the eggs are nearly

Cooked mix it well with the fried parotta pieces.

5) Add onions. Add the prepared gravy little by little and keep stirring.

6) Kothu parotta is ready.

Egg/potata Roast

2007-04-12T20:31:00.000-07:00

I came across the recipe for Egg roast in one of the blogs .. I've forgotten which one :-(

Extrapolated that and came up with this one

Ingredients:

Potato - 1 large or/and Eggs - 2

Onion - 1 big thinly sliced and cut to 1 ''

Tomato - 1 big ( 5 tsp if using puree )

Curry Leaves - 1 spring

Chilly pwdr - 1/2 tsp

Corriander pwdr - 3/4 tsp

Pepper pwdr - 3/4 tsp ( I used aachi pepper pwdr from india )

Garlic - 1 clove sliced to 3 pieces

Turmeric pwdr - 1/4 tsp

Garam masala - 1/4 tsp

Sonf - 1/2 tsp

Method:

Prepare potatoes , eggs as follows

1) Boil egg , cut lengthwise. Add a pinch of chilly pwdr , turmeric pwdr , salt and shallow fry

in little oil till it browns.

2) Boild potatoes , peel , cut to cubes , refrigerate for 15 minutes ( makes sure that the potato does not lose its shape ) , add a pinch of chilly pwdr , turmeric and salt.

Shallow fry in little oil till it browns evenly.

Gravy Preparation:

1) Heat oil , add curry leaves , saute onions.

2) Add all the powders except pepper pwdr , salt , add tomatoes.

3) Fry till the mixture becomes dark brown. This gives the dish all the taste.

Do not miss on this.

4) Add pepper, sonf.Fry for few seconds. Add 1 cup water.

5) Cook on high for 5 minutes.

6) Add garlic and prepared eggs oo/and potatoes.

7) Simmer for 2 minutes.

Vegetable Korma

2007-04-12T18:48:00.000-07:00

This is my long time dream ... I tried making veg korma 6 months back , didnt quite like it ..
I guess its because i did not like vegetables 6 months back :-) ..
This new recipe worked out like a charm ...

Ingredients:

To be roasted and ground to a powder

Bayleaf - a small piece
Elaichi - 2
Cloves - 5
Cinnamon - 2 inch stick
Aniseed - 1/2 tsp
Jeera - 1/2 tsp
Ajwain - 1/3 tsp
Poppy seeds - 1 tsp
Corriander seeds - 1/2 tsp

Dry roast the above for less than a minute and grind to a powder.

Aamchoor - 1/4 tsp
Mace - a pinch
Ginger - 1cm * 1cm piece
Garlic - 2 cloves
Onion - a small one chopped roughly
Tomato - a small one , chopped
Cashew - 5 - 10
Shredded Coconut - 2 tbs
Green Chilly - 7
Salt

Add the above ingredients to the powder and grind to a smooth paste.

Onion - a small one chopped finely
Bay leaf - 1
Corriander pwdr - 1/2 tsp
Curry leves - 5
Coriander leaves - few springs chopped finely

Vegetables
potatoes - 2 small , boiled , cubed , refrigerated for 10 minutes
carrots , peas , beans , lauki , cauli flwr - half boiled.

Method:

1) Heat oil , Add bayleaf . Saute onions.
2) Add curry leaves and corriande leaves , corriander pwdr.
3) Add masala paste. Cook covered till there is no raw smell.
4) Add a 1 1/2 cups of water. Bring to boil.
5) Add vegetables and cook covered on low heat for 10 minutes.

Gulab Jamun

2007-04-10T21:04:00.000-07:00

This is my try and it turned out pretty good.

The charcoal is my first jamun ... Thats a nice way to realise the heat is high ..

Sugar syrup:

Heat 1 cup water , 2/3 cup sugar till you get a syrup like consistency.

Add 2 crushed cardamoms , a tsp of rose water and few saffron strands.

Jamuns:

Milk Powder - 1 cup ( I used non fat )

All purpose flour - 1/3 cup

baking soda - 1/2 tsp

Melted Butter or Ghee - 2 tbs

Evaporated Milk - 2 tbs

Whole milk
Oil for deep frying

Mix Milk powder , maida and baking soda thoroughly.

Add ghee into the mixture till you get coarse bread crumbs like texture.

Add evaporated milk and enough whole milk to get a slightly sticky dough

Make walnut sized balls and deep fry on low heat till it browns evenly.

Take it out of oil and put it in the sugar syrup.

Leave for atleast an hour.

Tatsty jamuns .. yummy...

MLA Pesarattu or Upma Pesarattu

2007-04-10T20:38:00.000-07:00

This is like adai stuffed with upma...
It goes well with ginger chutney.
The original recipe doesnt use any dal other than moong , but i add these
for taste.

Ingredients:

Whole moong dal - 1 cup
Split gram dal - a handful
Cooked Chickpeas - a handful
Split Dalia - a handful
Green Chilly - 5
Grated ginger - 1 tsp
Egg - 1 beaten

Soak dals , chickpeas and dalia for 8 hours and grind with salt , green chilly
and ginger to a slightly coarse paste adding as little water as possible.
Add egg and mix well.

Garnish:

Onion - 1 small finely chopped
Corriander leaves - a handful chopped
Curry Leaves - a spring chopped
Grated ginger - 1 tsp
Jeera - 1 tsp

Heat a pan , smear oil , add pesarattu batter and cook like a dosa.
When one side is half done , garnish with the above mixture and flip.
When done , flip again , keep the upma in the centre and fold like a masala dosa.
Serve with ginger chutney or with nothing like how i did :-) :-)

Lazeez Lauki

2007-04-09T20:27:00.000-07:00

This is my entry for Nupur's A to Z of Indian Vegetables for the Letter 'L'....
Just realised there are double L's in the title..

Lazeez Louki or delicious lauki is cooked as a whole ,
stuffed with khoya and nuts is filled with suprises.
Should we stop here .. ne lets take it to the next level ....
Cook lauki in a mild spices onion based sauce ....
Is so much enough ... ne how about giving the dish a rich saffron taste...
Lets serve this with lacha paratha ...
Shall we?

For Lauki

Lauki - 1 about 500 gms
cashew /pine nuts / pista - 10 pieces
Khoya - 200 gms ( I made khoya from Happy Burp 's recipe )
Onion - 1 small chopped finely
Corriander leaves - few leaves , chopped finely
Ginger Garlic Paste - 1/4 tsp
Turmeric pwdr - 1/4 tsp
Chilly pwdr - 1/4 tsp
Garam Masala - 1/4 tsp
Ground meat or chopped veges of your choice (optional) - use as little or lot as you want
Do not use potatoes please ... Use chopped cabbage or capsicum
I used 20 gms of ground beef
Sonf - 1/4 tsp
Yogurt - 2 tsp
Salt

Method:

1) Heat oil , fry cashews , sonf , saute onions , Add ginger garlic paste
2) Additional meat or vegetables , curd , all powders and salt.
3) Cook till all water evaporates. Crumble Khoya and stir well.
Set aside.

Preparing Lauki:

1) Peel lauki , remove the center portion , make hole on the outside evenly
with a fork. Smear little salt on the outside.
Set aside for 10 minutes. All the water from the lauki will come out.
2) Heat oil in a pan , Add lauki and brown it evenly throughout.
3) Let it cool and stuff the khoya mixture tightly into the lauki.
Set aside

For Gravy:

Onion - 1 big sliced thinly
Cloves - 4
elaichi - 1
mace - 1/4 tsp
poppy seeds - 1/2 tsp
Yogurt - 1 tsp
Chilly pwrd - 1/4 tsp
Saffron - few strands crushed
Kewra water - 1 tsp ( optional )
Milk - warm 1 cup and dissolve crushed saffron in it set aside for 10 minutes

Method:

1) Fry onions till light brown. Set aside
2) Grind cloves , elaici , mace and poppy seeds.
3) Add yogurt , fried onions. Grind to a smooth paste.
4) Heat oil , add onions paste , chilly pwdr and saute till there is no raw smell.
5) Add half of the saffron milk. Bring to a boil . Reduce to simmer and add the stuffed lauki
carefully
6) Cook covered for 10 minutes.
Flip the lauki so that the othet side gets coked. Add remaining saffron milk and
Kewra water. Cook covered for 10 minutes or till lauki is soft.
7) Serve on a platter garnished with corriander leaves.
Cut the lauki before serving.

Fish Podimas/Poriyal

2007-04-09T06:07:00.000-07:00

Ingredients:

Fish - 4 pieces of your choice , boiled , keep the flesh

Kothavarangai - a handful chopped finely

Mustard seeds - 1/2 tsp

Dried Red chilly - 3

Turmeric pwdr - 1/4 tsp

Shredded coconut - 2 tsp

Hing - a pinch

Jeera - 1/4 tsp

Sonf - 1/2 tsp

Method:

1) Mix fish with turmeric.

2) Heat oil , splutter mustard , curry leaves. Brak red chilly and drop in oil.

3) Add hing , jeera and sonf.

4) Stir in vegetable , salt and fish.

5) Cook for few minutes. Add coconut.

6) Remove after a minute.

7) Garnish with chopped onions and corriander

Vatral Kuzhambu : Tamil Cuisine

2007-04-08T01:49:00.000-07:00

vatral Kuzhambu .. hmm ...

A hot spicy kuzhambu made with dried vegetables ...

It is best when had the next day ... I guess the spices get really comfortable

with each other during that time :-) ...

So whats new with this vatral kuzhambu .. I used dalia to make the kuzhambu powder...

It came out extremely yummilicious.....

This is my entry for RC1 TamilCuisine Event hosted by Lakshmi

Ingredients:

Mustard seeds - 1 tsp
Split gram dal - 1/2 tsp
Black Pepper Corns - 6
Dried Red Chilly - 5
Curry Leaves - a spring
hing - a pinch
Onions - 2 medium sliced thinly to 1 inch length
Tomato - 2 ( 6 tsp if using puree )
vatral of your choice - i used kothavangai vathal , few
Tamarind water - lemon sized ball dissolved in 2 cups warm water
Brinjal - 2 , cut to 4 pieces. ( can use okra or tindora instead )
Sonf - 1/2 tsp
garlic paste - 1/4 tsp
Garlic - 4 pods , each sliced to 3 pieces
Rice powder - 1/2 tsp dissolved in water
Gingelly oil - 1 tbs
Oil of your choice

Spice Paste:

Chilly Pwdr - 1 tsp
Corriander pwdr - 3 tsp
Mix the above , add enough water to make a paste

Spice powder:

Roasted channa dal - 1 tsp
Roasted split gram dal - 1/2 tsp
Fenugreek - 1/2 tsp
Sonf - 1 tsp
Jeera - 1 tsp
Sesame seeds - 1/2 tsp
Split Dalia - 1 tsp
Cloves - 4
Cinnamon - 1/2 inch piece

Grind to a fine powder.
Add a tsp of vinegar and mix well.

Method:

1) heat oil , splutter mustard seeds , split dal . Add curry leaves , red chilly , hing.

Ading red chilly to the oil gives the kuzhambu a pungent smell....
2) Add vathal.saute onions till light brown. Add garlic paste , spice powder. Saute for 3 minutes.
3) Add spice paste. Saute till there is no raw smell.
4) Add tomato , salt . Mix and cook covered for few minutes.
5) When oil comes on top add brinjal , gingelly oil ,tamarind water , sonf , few curry leaves.
6) Cook covered for 15 minutes.
7) Add garlic , rice powder mix and cook till desired consistency is reached.

Peas Puree Cutlet

2007-04-06T17:05:00.000-07:00

I had some left over peas stuffing from my previous post.

Added some bread crumbs and soaked bread to it and made cutlets.

Stuffed eggs in carrot gravy

2007-04-06T16:43:00.000-07:00

Lined up to be baked

Baked eggs

Eggs in carrot gravy

Ingredients:

Eggs - 3 boiled , cut beadthwise , yolks removed

Peas - a handful

Sugar - 1/2 tsp

Green chilly - 1

Elaichi - 1

garam masala - a pinch

Cottage Cheese - 1 tbs

Milk - 2 tsp

Salt.

For stuffing :

Boil peas in microwave for 7 minutes with sugar.

Drain and puree peas with green chilly, salt , elaichi and milk.

Mix puree with cottage cheese , garam masala.

Crush 2 egg yolks and mix it to the above.

Spoon stuffing in egg and bake at 300 for 15 minutes.

For Gravy :

Onion - 1 big finely chopped

Tomato sauce - 6 tsp

Carrot - 3 ( cooked in microwave for 6 minutes and pureed with a tsp of milk )

Chilly pwdr - 3/4 tsp

Corriander pwdr - 1/2 tsp

Garam masala - 1/4 tsp

GingerGarlic paste - 1/2 tsp

Heat oil , saute onions till brown , add ginger garlic paste

Add tomato sauce and all powders.

Saute for 2 minutes. Add carrot puree and saute for 5 minutes.

Add 2 cups water. Reduce to simmer and cook covered for 30 minutes.

Drop the eggs. and serve

Soya Balls W Peanuty Palak

2007-04-06T09:20:00.000-07:00

I always liked soya.... Ne not because of its nutritious value etc etc ..

It looks like meat .... :-) ... My dad hated it for the same reason :-( ...

So Mom used to make it rarely ...

Suddenly thought about soya and did this ..

Ingredients:

Soya Balls - a handful ( Microwave in water for 4 minutes )

Peanut Oil - 2 tsp +2 tsp

Palak - a handful ( sauteed in 2 tsp peanut oil till light brown )

elaichi - 1

Onion - 1 1/2 big sliced thinly

GingerGarlic paste - 1/2 tsp

Tomato sauce - 7 tsp

Garam masala - 1/2 tsp

Aamchoor - 1/4 tsp

Cashew - 6 soaked in warm water do this b4 u start cooking

Paprika - 1 1/2 tsp

Coriander pwdr - 1 tsp

Method:

1) Fry palak in 2 tsp peanut oil till light brown. Set Asie.

2) Heat oil in a pan , add elaichi , saute onions , add ginger garlic patse .

3) Add tomato sauce , all powders , salt garam masala , aamchoor.

4) Simmer for 15 minutes.

5) Let cool and grind with soaked cashews to a smooth paste.

5) Heat peanut oil in a pan , add the paste. Saute for few minutes.

6) Add 2 cups water , soya , palak.

7) Cook covered for 10 minutes.

Fish with mustard oil

2007-04-04T21:02:00.000-07:00

It was one of those lazy days .. dint really feel like cooking anything ..
was planning t have just bread and omlette...
But hubby comes home hungry , Bread n omlette is not considered food....
I had to fix something good within 10 minutes...
Lo goes the recipe.. It is very simple to make but delicious.
The mustard oil gives the dish a very different taste.
Did the same with brinjal ....

Ingredients:

Nethili Fish (anchovy fish) : 20 pieces
mango - 2 small pieces
Onion - 1 small , chopped finely
Tomato puree - 1 tsp
Aniseed - 1/2 tsp
Corriander pwdr - 1 tbs
Chilli pwdr - 1/2 tsp
Turmeric pwdr - 1/2 tsp
Curry leaves - few
Vinegar - 2 tsp
Hing - a pinch
Mustard oil - 2 tbs
Gingelly oil - 1 tsp
Salt

Method:

1) Mix all the ingredients except mustard oil.
2) Heat mustard oil. Add the mixed ingredients.
3) Set flame on high. Cook for a minute.
4) Reduce to low , cook for 5 minutes.
5) Add 1/2 cup water. Cook for 5 minutes.
6) Add some hing and serve.

Naan At Last

2007-04-03T21:33:00.000-07:00

I once tried making naans without yeast !!! Dont ask me why i even tried it..

It came out like a cheap cake :-( ...

I found this recipe in Asha's blog which in turn is from Paati's en veetu samayal....

The Naan turned out like Naan and i liked it a lot ...

Boy am i excited ...

Ingredients:

Bread Flour - 2 cups

Warm Milk (135F) - 1/2 cup

Active dry yeast - 1 tsp

Sugar - 2 tsp

Salt - 1 1/2 tsp

Dried Parsley - 2 tsp

Melted Butter - 3 tbs

Yogurt - 3 tbsp

Olive Oil - 1 tbsp

Method:

1) Take Milk in a big vessel , Add yeast and sugar. Let stand for 10 minutes till yeast foams.

2) Add salt , parsley , butter , yogurt , oil and mix slightly.

3) Add bread flour and knead to a soft dough.

Transfer the flour to a soft surface and knead for 5 minutes.

Transfer back to vessel. Cover and let it stand for 2 hours till the dough doubles.

Punch down and let stand till it doubles again.

4) Divide dough into 5 parts.

5) Roll to a tear shaped naan.

6) Heat Oven to 550F. Cook naan for 4 minutes on a baking sheet, till the naan puffs up.

7) Remove , flip it on tava and brown it on medium heat.

8) You can brush some melted butter for a richer taste... I did not do it as the

naan was rich enuf already.

Chicken Vindaloo

2007-04-02T20:41:00.000-07:00

The original recipe can be found at

http://www.funhouse.com/jfw/dinner/vindaloo.html

Ingredients:

Chicken - 2 lb

Potato - 1 medium sized , peeled and cut to big pieces.

Coriander pwdr - 1 tbsp

Turmeric pwdr - 1/2 tsp

Tomato sauce - 1/2 cup

Paste of 6 cloves garlic and 1 inch ginger;

For Vindaloo Paste:

Onion - 2 big , thinly sliced to rings

Fry in oil till dark brown.

Grind to smooth paste with 2 tbsp water.

Spice Pwdr:To be ground

cumin - 2tsp

peppercorns - 1 tsp

cardamom seeds - 1 tsp

cinnamon - 3 inch stick

mustard seeds - 1 tsp

fenugreek - 1 tsp

Dried Red Chilly - 6-8

To the above pwdr add

Vinegar - 3 tbsp

Powdered jaggery - 1 tsp

Salt.

Mix well. Now add the brown onion paste and Mix well.

This is vindaloo paste.

Method:

1) Heat oil , Add ginger garlic paste.Add corriander pwdr and turmeric pwdr.

2) Drop chicken little by little and fry for few minutes.

3) Add vindaloo paste. Fry for a minute.

4) Add tomato sauce , 1 cup water , potato.

5) Simmer for 30 minutes.

White Mutton Korma

2007-04-02T11:33:00.000-07:00

The Korma was suppoed to be white , it was white when to start with ,
but after 17 whistles for the mutton to cook , it lost the charm.
It tasted good though .. Best thing to do will be to cook mutton seperately and cook it in the gravy for half an hour on sim ..

Ingredients:

Mutton - 1 lb
Cloves - 3
Cinnamon - 3 inch stick
Bay leaf - 1
Onion - 3 Medium sized , thinly sliced
Tomato - 2 small diced
Ginger Garlic paste - 1 tsp
Corriander leaves - 1/2 bunch
Curd - 2 tbsp
Corriander pwdr - 1 tsp
Green Chilly - 11 ( Fried in oil till white( shud not bcome brown) and ground )
Coconut milk - 1/2 cup
Cashews - 10 soaked in 1 tbsp warm water and made to paste

Method:

1) Heat oil , fry bay leaf , cloves and cinnamon till aromatic.
2) Add onions and fry till light pink.
3) Add chilly paste. Add mutton and saute for 2 minutes.
4) Add tomato , all powders , coriander leaves , curd and fry till tomatoes get cooked
5) Add water and cook till mutton is done.
6) Bring to boil , add coconut milk. Simmer for 10 minutes.
7) Add cashew paste. Bring to boil and switch off.

Egg masala with fish paste

2007-04-02T10:56:00.000-07:00

Inspired by sambal preparation , i came up with my version of egg masala

It came out very good and was a big hit.

It smells like fish pickle , has a subtle taste of fish .. overall it is a fishy dish.

Ingredients:

Hard Boiled Eggs - 3 cut into half

Small red onion - 7-10

Tomato - 1/2 diced ( 3 tsp if using puree )

Red Chilly Pwdr - 1/2 tsp

Corriander Pwdr - 1 tsp

Turmeric Pwdr - 1/2 tsp

peppercorns - 5

Curry Leaves - 1 spring

Vinegar - 1 tbsp ( i used rice vinegar )

garlic paste - 1/2 tsp

yellow onion - 1 finely chopped.

aniseed - 1/4 tsp

Cooked crabmeat - 20 gms. ( Can also use cooked prawns - 6 )

Tamarind dissolved in 1 cup water

Gingely oil - 1 tbsp

Oil for cooking

Dry roast the following for a minute

Dont let any of the ingredients burn.

Cloves - 2

Cinnamon - 1/2 inch stick

Channa dal - 1/2 tsp

Split Black Gram dal - 1/2 tsp

Sesame seeds - 1/4 tsp

Fenugreek - 1/4 tsp

Jeera - 1/4 tsp

Aniseed - 1/4 tsp

Poppy Seeds - 1/4 tsp

Method:

1) Grind the dry roasted ingredients to a powder.

2) Grind the spice powder with red onions onion , tomato , crab meat , chilly pwdr , corriander pwdr, garlic paste , vinegar to a smooth paste.

3) Add some curry leaves to the above paste . Mix well and set aside for 5 minutes.

4) Heat oil , Pepper corns , turmeric pwdr , curry leaves and onions.

5) When onions turn brown add paste. Reduce to simmer and cook covered for 10 minutes.

6) When the oil comes on top add gingelly oil , tamarind water , curry leaves , aniseed and few drops of vinegar.

7) Cook covered for 5 minutes.

8) Add the eggs.

Louki w Nethili and Ghola - Surakkai Nethili

2007-03-22T08:44:00.000-07:00

Ingredients:

Louki - 10 1 inch pieces

Nethili - 10 pieces

Ghola - 10 pieces

Onion - 1/2

Tomato - 1/2

Yogurt - 1 tsp

Tamarind paste - 1/4 tsp

Besan - 1 tbsp

jeera - 1/2 tsp

Hing - a pinch

Corriander pwdr - 1 tsp

Chilly pwdr - 1/2 tsp

Turmeric pwdr - 1/2 tsp

Curry Leaves - 8

Jaggery - small piece

Mustard seeds - 1 tsp

Urad dal split - 1/2 tsp

Channa dal - 1 tsp

Method:

1) Grind onion , tomato , hing , jeera , yogurt , salt , chilly pwdr , coriander pwdr and turmeric pwdr

to smooth paste.

2) Add louki and curry leaves , mix well and set aside for 10 minutes.

3) Heat oil , splutter mustard , urad dal and channa dal. Add hing.

4) Add louki mixture. Cook on low till no raw smell.

5) Dissolve tamarind paste and besan in warm water. Add to louki.

6) When the gravy begins to thicken add Nethili and Jaggery.

7) When nethili gets cooked add ghola. Remove from heat.

Cooking From Blog - Kesar Murgh

2007-03-22T08:37:00.000-07:00

I tried this from foodies hope..
Replaced coconut milk with a cup of saffron milk ( saffron strands soaked in warm milk )
and 2 tbs cottage cheese.
It turned out absolutely yummilicious.
A warning to all of you who want to try this dish...
The aroma is soo overwhelming that you succumb to an uncontrollable
tempation to have a close smell while cooking.....
I burnt my nose in the process :-( ...
Hope it doesnt happen to you...

Chole masala

2007-03-20T23:25:00.000-07:00

Ingredients:

Garbanzo chick peas (Boiled ) - 1/2 can

Onion - 1 medium sized

Crushed Tomato - 7 tsp

Jeera - 1 tsp

Cinnamon - small piece

Clove - 2

Ginger - 1/2 inch piece

Ginger Garlic paste - 1/4 tsp

Red Chilly pwdr - 1 tsp

Corriander powder - 2 pinches

Sugar - little

Jaggery - a small piece

Garam Masala - 1/4 tsp

Yogurt - 3 tsp

Bay leaf - 1

Corriander leaves

Salt

Method:

1) Grind onion , jeera , 1/2 tsp chilly pwdr , ginger , cinnamon , clove , sugar and salt to a smooth paste.

2) Heat oil , add bay leaf , onion paste and frywell on low heat covered.

3) When oil floats on top add ginger garlic paste.

4) Add tomato and cook covered till oil floats on top.

5) Add remaining chilly powder , salt , little garam masala and fry well.

6) Add Yogurt slowly tsp by tsp and mix well.

7) Take a handful of chickpeas and grind it to a coarse paste.

8) Add 2 cups water and chickpeas. After 5 minutes add the chickpeas paste and jaggery.

9) Cook till you reach desired consistency.

10) Sprinkle corriander powder and garam masala.

11) Add few drops of lemon juice. remove from heat and garnish with corriander leaves.

Chilled Tahini sauce with prawns

2007-03-20T05:44:00.000-07:00

Cooked Shrimp - 20 pieces
Boiled egg - 1 cut into small pieces
Onion - 1/2 chopped finely
Capsicum - 1 tsp finely chopped
Corriander - 1 tsp chopped finely
Chilly pwdr - 1/4 tsp

Ingredients for Tahini Sauce:

Sesame seeds - 2 tbs
Sesame oil - 2 tsp
Warm water - 1/4 cup
Lemon juice - 2 tsp
olive oil - 1 tbs
Cumine pwdr - 1/4 tsp
Garlic - 1 clove crushed
Salt

Method:

1) Grind sesame seeds. Add sesame oil , salt , water little by little while blending.
2) To this add lemon juice , olive oil , cumine pwdr and garlic. Whisk a few times.
Tahini sauce is ready..
3) Heat few drops of oil , fry onion , capsicum and corriander leaves
4) Add chilly pwdr , Fry and add tahini sauce , prawns.
5) After 2 minutes , remove from heat , ad boiled egg and refrigerate.
6) Enjoy chilled tahini ..

Ooru Style Parotta

2007-03-20T05:01:00.000-07:00

Ingredients

Wheat - 2 cups
Warm Milk/water/Mix - 1 cup
Kalonji - 1/2 tsp
Salt
oil

Method:

1) Mix flour with salt and kalonji.
2) Add milk and knead to a soft dough.
3) Divide the dough to 5 parts, make big balls with each portion.
4) Roll out as thin as u can. dont worry about the shape.
5) Smear oil , Starting from the top make pleats.
6) Smear oil on the sides, hold one end and roll it to form a round.
7) Smear some oil and roll out to a medium thick circle.
8) When u roll make u dont turn it upside down. Roll it on the same face.
9) Put it on a pan on low heat , the opposite side should be on the pan now.
Turn after few seconds , pour few drops of oil on the sides and continue till cooked.

Nandu Masala - Crab Gravy

2007-03-18T22:28:00.000-07:00

Ingredients:

Crab meat - 1/4 lb
Small onion ( pearl onion ) - 5 cut into half
Onion - 1/2 medium sized chopped
Crushed tomato - 3 tsp
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp
Peppercorns - 4
Gingelly oil

Grind to paste ingredients:

Small onion - 5
Onion - 1/2 medium sized onion
Fennel seeds - 1 tsp

Sesame seeds - 1/4 tsp
Jeera - 1/2 tsp
Poppy seeds - 1/2 tsp
Peppercorns - 5
Chilly pwdr - 1/2 tsp
Turmeric pwdr - 1/2 tsp
Corriander pwdr - 1 tsp
Ginger Garlic paste - 1/4 tsp
Coconut- 1/4 cup
Curry leaves - 6 leaves

Method:

1) Grind the paste ingredients.
2) Heat oil , splutter mustard seeds , curry leaves and peppercorns
3) Add the onions and fry till brown.
4) Stire in masala paste and fry for few minutes.
5) Add tomato and cook covered on low for 10 minutes.
6) There should be no raw smell , oil should be on top
7) Add few curry leaves , crab meat , 1 cup water and cook covered for 10 minutes.

Kima Kadalaiparuppu - Kima with chana dal

2007-03-16T06:10:00.000-07:00

Ingredients:

Bay leaf - 1
Elaichi - 2
cloves - 3
cinnamon - 1 '' piece
Onion - Big , 1 thinly sliced
Ginger Garlic paste - 1/2 tsp
Tomato - 1/2 , small cubes
Green Chilly - 3 slit
Mint - about 5 leaves
Corriander leaves - half bunch , chopped
Chilly pwdr - 1/2 tsp
Corriander pwdr - 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Chana Dal - 1/2 cup
Garam Masala - a pinch

Method:

1) heat oil , add bay leaf , cardamom , cloves and cinnamon.
2) when elaichi becomes light brown , add sliced onions.
3) Reduce to simmer and let onions cook till brown.
4) Add green chillies. Raise heat to medium.
5) When green chilly blends with onin , add ginger garlic paste.
6) Add Mint leaves and corriander leaves. Fry till aromatic.
7) Add tomato , fry for few minutes
8) Stir in the kima , all powders , cook covered for 10 minutes.
9) Add Chana Dal , water and pressure cook for 2 whistles.
10) Let cool , open lid and sprinkle garam masala.
11 ) GArnish with corriander leaves.

ChickPeas Vada

2007-03-16T06:00:00.000-07:00

This is my SIL's speciality.
She once made these vadas and ever since i've been dying to make
them.

Ingredients:

Raw Chickpeas - 10 oz

The following should be finely chopped.

Curry leaves - 2 springs
Small onion - 5
Onion - 1
Corriander leaves - 1/4 bunch
Cabbage - 1/2 cup
Ginger - 1 inch piece

Green Chilly - 4
Asofedita - a pinch
Baking soda - a pinch
Salt
Rice flour - as required
Oil - for deep frying.

Method:

1) Soak the chickpeas in water for atleast 6 hours.
2) Drain , grind it with salt , green chillies and little water to a medium corase paste.
3) Add curry leaves , corriander , onion and ginger.
4) Mix well. Add Hing and Baking soda.
5) Now sprinkle little rice flour. If your bater is too watery , increase the amount
of rice flour.
6) Mix well , shape into thin vadas , fry in oil medium heat till brown.

Nawabi Chicken Dum Biryani

2007-03-12T13:03:00.000-07:00

Ingredients

For Masala:

Chicken - 3/4 kg
Cardamom - 12
Cloves - 13
Cinnamon - 1 stick
Onion - 650 gms thinly sliced
Tomato - 1/4 kg
Green Chilly - 5 slit
Ginger Garlic Paste - 1 tbs
Mint - 14 leaves
Corriander - 1/2 bunch , chopped finely
Chilly pwdr - 2 tsp
Corriander pwdr - 3/4 tsp
Curd - 5 tbs
salt

For Rice :

Basmati Rice - 1 kg ( 3 Cups )
Kala Jeera - 1 tsp
Cardamom - 2
Cloves - 3
Cinnamon - a small stick
Bayleaf - 1 big leaf
Ghee - 2 tsp
Coconut milk - 3 cups
Water - 1.25 cups

For layers:

Put some saffron strands in warm milk.
Ghee - 1 tsp
Red Food Color - a pinch

Method:

1) Heat oil and fry elaichi , cloves and cinnamon.
2) Keep the heat at low and add onions.
3) After about 8 minutes when onions are light brown , add green chilly
4) When onion and chillies are blend well add ginger garlic paste and fry
till there is no raw smell.
5) Add mint and corriander.
6) When the leaves shrivel add chilly powder , salt and corriander pwdr.
7) Add tomato and fry till oil seperates. The tomato should be blended well with onions.
8) Add curd little by little , allowing it to mix in the oil each time.
9) Add chicken and cook covered.
10) If the gravy is too watery keep on high for few minutes.
The gravy should be thick.

For rice

1) Heat ghee , fry bay leaf , kala jeera , elaichi , cinnamn and cloves.
2) Wash rice and add it. Fry till aromatic.
3) Mix gently otherwise rice will break.
4) Cook rice in Rice cooker with coconut milk , water , salt and 2 pieces of chicken.

Arranging the layers

1) Allow the rice to cool. Take a baking pan and arrange a layer of rice
2) Pour some saffrom-milk and ghee.
3) Spread Masala on the rice layer.
4) Arrange one more layer of rice on the masala.
5) Add some saffron-milk and ghee. Sprinkle Red Colour in a corner.
6) Seal the dish with aluminium foil.
7) Bake at 270 for 45 minutes. 350 for 20 minutes.
8) Remove foil covering and bake at 250 for 15 minutes.
9) Now remove from over. Before serving mix the layers gently without breaking the rice.

10) Garnish with boiled eggs and fried onions.

Semiya Biryani

2007-02-27T07:56:00.000-08:00

Ingredients:

Bay leaf - 1
Elaichi - 4
cloves - 5
cinnamon - 1 '' piece
Onion - Big , 2 thinly sliced
Ginger Garlic paste - 1 tsp
Tomato - 1 1/2 , small cubes
Green Chilly - 3 slit
Mint - about 10 leaves
Corriander leaves - half bunch , chopped
Chilly pwdr - 1 tsp
Corriander pwdr - 1/2 tsp
Curd - 2 tbsp
roasted vermicelli - 2 cups
milk - 1 cup
water - 3 cups
lemon juice - few drops
oil - 1/2 cup

Method:

1) heat oil , Maintain at medium heat , add bay leaf , cardamom , cloves and cinnamon.
2) when elaichi becomes light brown , add sliced onions.
3) Reduce to simmer and let onions cook till brown. ( If it becomes too brown ,
onions will taste sweet )
4) Add green chillies. Raise heat to medium.
5) When green chilly blends with onin , add ginger garlic paste.
6) Add Mint leaves. Fry till aromatic.
7) Add tomato , fry for few minutes
8) Add chilly powder , corriander powder and salt. Fry till there is no raw smell.
9) Add corriander leaves. Fry well'
10) By now the tomatoes should be mashed well and blen with onion.
Add curd little by little. Every time after adding , wait till it blends well with the onion tomato mixture.
11) Now add water and simmer for 10 minutes. the oil will come to the top.
12) Increase heat , Add Milk and bring to boil.
13) Add few drops of oil and vermicelli.
14) Add few drops of lemon juice
15) Cook till all water is absorbed.
16) Add few drops of oil , mix and serve.
Adding the oil prevents the semiya from getting sticky.

If u want ,u can add veges or chicken after adding curd.

Kari Vadai - Mutton Vada

2007-02-27T07:36:00.000-08:00

Now i dont know why this is called vadai ..
I call it so coz my Mom does...

Ingredients:

Mutton or Beef Kima - 1 lb
Shredded coconut - 1/2 cup
Green Chilly - 6 , cut into half
Cumin Pwdr - 1/2 tsp
Ginger Garlic Paste - 1/2 tsp
Dalia Powder - 2 tsp ( Just grind dalia )
Vinegar or lemon juice - few drops
salt.
Oil

Method:
The whole process shud be done without adding water.

1) Mix half of the cumine pwdr , salt to kima.
2) Heat few drops of oil , add remaining cumine pwdr , green chillies , ginger garlic paste.
3) When there is no raw smell add meat. Add a little more ginger garlic paste , vinegar.
4) Cook till water from meat evaporates. Dont brown the meat.
5) Grind meat with coconut , to a soft dough like consistency.
6) Add dalia powder. U can add more for a harder vada.
7) Make small balls , flatten it and shallow fry on a pan.

U can store it in freezer for a week.

Pongal

2007-02-12T11:39:00.000-08:00

Asif did not come home for lunch today ..
I generally do not cook for myself ....
Enthu lights up only while cooking for him...
I sought to corn flakes... My gruelling 2 hours driving school class got me real hungry..
What is the tasty dish which can be done easily ?? Lo .. Pongal..

Ingredients :

Rice - 1 cup
Moong dal ( split yellow ) - 1/4 cup
Jeera - 1 tbs
pepper corns - 1 tbs
pepper powder - 1/2 tsp freshly ground coarse powder
ginger - 1 tsp small slices & 1/2 inch pice mashed.
shredded coconut - 1/4 cup
Turmeric powder - 1/4 tsp
Hing - a pinch
Curry leaves - 2 springs
Mustard seeds - 1 tsp
Milk - 1 1/2 cups ( Makes the pongal very flavorful )
water - 3 cups ( U can cut down milk and use 4 1/2 cups water instead )
cashews - 10 halves
ghee - 1 tsp
oil - 2 tsp

Method:

1) Heat oil , fry 1/2 tbs peppercorns , moong dal till aromatic.
2) Stir in rice and fry for a minute.
3) Add the mashed ginger and mix well. Conrinue frying for a minute.
4) When aromatic add shredded coconut , milk , water , salt , turmeric.
5) Pressure cook for 4 whistles.
6) In another pan heat ghee, splutter mustard seeds. Add jeera , remaining peppercorns, curry leaves , hing , sliced ginger , cashews.
7) Add the pepper powder to rice and mix well.
8) Pour the cashew mixture on rice and mix well.

Golden Loki Milk Curry

2007-02-09T12:14:00.000-08:00

For Spice Paste:

Shredded Coconut - 2 tbs

Dalia - 2 tbs

Dry red chilly - 5

Jaggery - a small piece

Tamarind - 1/4 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 1/2 tsp

Turmeric pwdr - 1/2 tsp

Salt as reqd

Grind the above with a little water into a coarse paste.

For loki curry

Loki - Small one

Mustard seeds - 1 tsp

Curry Leaves - a spring

Corn Flour - 2 tbs

Milk - 1 cup

salt

Oil

Method:

1) Cut Loki into small cubes.

2) Heat oil , splutter mustard seeds. Fry curry leaves.

3) add loki cubes , salt. Fry for 2 minutes.

4) Add the flour , mix well. Cook covered for 5 minutes.

5) Add the spice paste and fry well till there is no raw smell.

6) Add milk and cook till curry becomes thick.

7) Garnish with corriander leaves.

Serve with rice or roti.

Pakoda Kuzhambu

2007-02-09T11:31:00.000-08:00

This dish brings memories of days i spent with my friends in Hyderabad.

5 girls in a house!! ... U can imagine the fun time we had.

Yamini one of my roomies , went on a business trip to US for 5 months...

When she came back she was craving for hot and spicy food.

We went to a chettinadu style restaurant and ordered "Pakoda kuzhambu"..

Boyy did we all love it ..

This is my version of the kuzhambu...

For pakoda:

Ingredients:

Onion - 1 big sliced
Carrot - 1 grated
Corriander leaves - 1/2 bunch chopped finely
Curry leaves - few , chopped finely
Besan - 4 tbs
chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
corriander powder - 1/2 tsp
soda bicarb - a pinch
salt as required
Oil for deep frying

Method:

1) Mix All ingredients other than carrot , onion.
2) Add enough water to form a thick batter
3) Add onions and carrots
4) Take small amounts of this mixture and deep fry.
5) Drain oil and set aside.

For Kuzhambu:

Onion - 1 Big
Tomato - 1 Big
Chilly pwdr - 3/4 tsp
Corriander pwdr - 2 tbs
Tamarind - lemon sized ball soaked in water
Hing - a pinch
mustard seeds - 1 tsp
urad dal - 1 tsp
jeera - 1 tsp
fennel seeds - 1/2 tsp
seasame seeds - 1/4 tsp
fenugreek seeds - 1/2 tsp
dry red chilli - 4
curry leaves - few
garlic - 2 pods mashed

Method:

1) Chop onion and tomato roughly. Cook together in 1 cup water for 10 minutes.
2) Drain , cool mixture and grind onion and tomato to a smooth paste with 1/2 tsp sugar.
3) Heat oil , splutter mustard seeds. Add urad dal , when it turns brown add
jeera , fenugreek , fennel seeds, red chillies , seasame seeds , curry leaves in this order.
4) When the red chillies are fried well ( This is the key ) , add garlic , hing.
5) When garlic gets roasted add the onion-tomato paste.
6) Fry till oil seperates. Add salt , chily pwdr and corriander powder.
Fry till there is no raw powder smell.
Add cashew paste and fry for 3 minutes.
7) Add some of the drained onion-tomato water , about 1/4 cup.
8) Cook on high till the water evaporates.
9) Now add the tamarind extract and some curry leaves.
10) Cook on high till the kuzhambu becomes thick.
11) Add the fried pakodas before serving.
Enjoy with rice..

Chicken Kofta

2007-02-08T10:38:00.000-08:00

I had a pound of ground chicken that had to be finished.

Whats the best u can do with ground chicken .. Koftass!!

Try this out and u will never regret it ...

Ingredients:

For Koftas:

Ground Chicken - 1/2 lb

Roasted Shredded coconut - 1/4 cup

dalia - 10

chilly pwdr - 1/2 tsp

corriander pwdr - 1/4 tsp

garam masala - a pinch

ajwain (optional) - 1/4 tsp roasted

salt as required.

oil - 1tsp

1) Mix all the ingredients and grind it till coarse.

2) Make balls and refrigerate for 10 minutes.

For gravy:

Bay leaf - 1

Clove , elaichi - 1 each

cinnamon - a small stick

jeera or kala jeera - 1 tsp

Onion - 1 big

Tomato puree - 2 tsp

ginger garlic paste - 1/2 tsp

cashew - 20 halves

corriander powder - 2 1/2 tsp

chilly powder - 1 tsp

garam masala - 1/4 tsp

pomegranate - 1/4

ghee - 1 tsp

sugar - 1 tsp

milk - 1 1/2 cups. You can add evaporated milk if u want a richer gravy

oil , salt as reqd

Pre processing:

1) Soak cashew in warm water for 15 minutes. Grind it to a paste with little water.

2) Chop onions roughly , Cook it in water for 10 minutes. let cool and grind to smooth paste with a tsp of sugar.

3) Grind pomo fruit , filter and take out the juice.Add some sugar.

For gravy:

1) Heat ghee and oil. Put in bayleaf , elaichi , cinnamon , clove , jeera in this order.

2) Add boiled onion paste and saute till it is light brown.

3) Add ginger garlic paste and fry well till there is no raw smell.

4) Stir in the chilly and corriander powder. Fry till there is no raw smell.

5) Stir in tomato , saute for few minutes.Add salt.

6) Pour cashew paste and cook on high for 5 minutes.

7) Add milk and bring to boil.

8) Drop in the koftas. Cook covered for 12 minutes or till cooked.

9) Add garam masala and pomo juice.

10) Simmer for 3 minutes.

11) Garnish with corriander.

Ground Eggplant Dal with cabbage peas poriyal

2007-02-07T10:54:00.000-08:00

I wanted to have dal , but not the conventional style.
My husband wanted to have Eggplant , but i dont like it ...
I have just begun to venture into vegetables , brinjal is not in my favorite list yet...
However i can have brinjal when it is fried and mashed ...
I think its more psychological .. i dont want to see the brinjal pieces ...
I came up with this recipe to satifsy both me and Asif.
Here we go

Ingredients:

For Dal:

Toor Dal - 1/4 cup
Moong Dal - 1/4 cup

Pressure cook the above mixture with 2 cups water .. I did for 3 whistles.

For Eggplant:

Eggplant - about 12 small cubes
Onion - 1 medium onion sliced thinly
Tomato - 1/2 tomato small cubes
Turmeric pwdr - 1/4 tsp
Chilly pwdr - 1 tsp
Cumine pwdr - 1/4 tsp
corriander pwdr - 1/2 tsp
Curry leaves - few
Garlic - 1 pod sliced
hing - 2 pinch
salt

For tadka:

mustard seeds - 1 tsp
curry leaves - a spring
jeera - 1 tsp
dried red chilly - 2
hing - a pinch
corriander leaves - few
oil for tadka

Method:

1) Heat oil , fry garlic and onions. When onions turn light brown add hing , curry leaves ,tomato and fry.
2) Add all masala powders and saute for a minute.
3) Add eggplant pieces. Fry well till the pieces begin to brown.
4) Cool the masala and grind it to a smooth paste.
5) Add this to dal and mix well.
6) Add tamarind water , and bring the mixture to a boil.
7) Do tadka , heat oil , splutter mustard , hing , curry leaves , jeera ,red chilly and corriander leaves.
8) Pour on dal. Simmer for 2 minutes.

French style beans with spinach and mustard greens

2007-02-06T12:09:00.000-08:00

I am a non vegetarian by all means.

Only Potato , cabbage , paneer and peas were qualified entry in my dishes.

If only i knew french beans is so tastly .. sigh

If a pure non veggies like me falls for it , i guess anyone will..

This is how i made it ..

Ingredients:

French cut beans - 1 cup

Spinach - 1/4 cup

Mustard greens - 1/4 cup

Mustard seeds - 1 tsp

urad dal - 1 tsp

dried red chilly - 1

curry leaves - few

chilly powder - 1/2 tsp

corriander powder - 1/4 tsp

turmeric powder - 1/4 tsp

corn flour - 1 tbs

garam masala - 1/4 tsp

hing - 2 pinch

Method:

1) Heat oil in a. pan , splutter mustard , urad dal

2) Fry red chilly. Add curry leaves , spinach , mustard greens and hing.

3) Mix beans with turmeric, salt and red chilly powder.

4) Put the mixture on the pan.

5) Add conflour and fry well.

6) Sprinkle corriander powder.

7) Cook covered for 4 minutes on low. If u want it more crispy leave it for some more time.

8) Sprinkle garam masala.

9) Remove from fire after a minute.

Nerma Roti / Akki Roti / Snow White Roti

2007-02-06T11:20:00.000-08:00

My hubby told me that was nostalgic for Nerma roti.....
The goody goody wife i am ;-), i immediately declared that i'm gonna make his favorite roti for dinner...
I had no idea what i was getting into .....
How innocous this snow white roti looked when mom made it.
I had vague recollection of my mom using hot water to make the dough...
I got the dough ready .. not bad .. then started rolling a ball of dough the conventional way...
U know what happed dont u..
If u dont please try this sometime..U must see it to undertsand :-) ..

Now let me tell u how i finally got through..

Rice Flour - 2 cups roasted
Water - 1 3/4 cups
green chilly - 2
onion - 1 chopped finely
shredded coconut - 1/4 cup
corriander leaves
oil
salt as reqd.

To prepare dough

1) Heat oil in a vessel , fry onions till pink. Fry green chillies.
2) Add water and bring it to a rapid boil
3) Add salt , coconut and corriander leaves
4) Add 2 drops of oil. Reduce to minimum and add the flour slowly.
5) Stir well, taking care that no lumps are formed.
6) Cover and let it simmer for few seconds.
7) Remove from flame and allow to cool.
8) Take a medium sized ball , place it on a aluminium foil that is smeared with oil.
9) Take another aluminium sheet or plastic sheet smeared with oil , place it on dough and
roll. Dont make the roti too thin , it will get crispy and hard to eat.
Roll it to medium thickness.
10) Now carefully remove the top sheet. Since u have oiled it it should come out easily.
11) Now Take the bottom sheet with the rolled out roti , take it close to
a medium heated pan , turn it over and place it on the pan.
From bottom to top u will see a stack of pan , roti and sheet.
12) After about 20 seconds , the roti will start getting cooked.
Remove the aluminum sheet carefully.
13) Do not keep turning the roti , be patient and wait till one swide gets cooked.
14) Turn and cook other side. Add oil. Fry for few seconds.
There u go awesome snow white rotis ready...

I served them with mango fish kuzhambu.
If u are wondering where the fish is in the pic , it got over by the time i prepared rotis..:-(

Kara Kuzhambu

2007-02-05T13:19:00.000-08:00

My father-in-law loves when i make this..

He is all smiles when he see's this kuzhambu..

I have given the basic version here.

U can extend it by adding vegetables and beans of your choice.

I have tried it with Great Northern Beans , Garbanzo Chick Peas.

U can also add left over vegetable poriyal in the kuzhambu.

Ingredients:

Onion - 1 Big , Sliced thinly and cut into half

Tomato - 1 Big , crushed

Chilly pwdr - 1 tsp

Corriander pwdr - 2 1/2 tsp heaped

Hing - a pinch

mustard seeds - 1 tsp

urad dal - 1 tsp

jeera - 1 tsp

fennel seeds - 1/2 tsp

seasame seeds - 1/4 tsp

fenugreek seeds - 1/2 tsp

dry red chilli - 4

curry leaves - few

garlic - 2 pods mashed

Method:

1) Heat oil , splutter mustard seeds. Add urad dal , when it turns brown add

jeera , fenugreek , fennel seeds, red chillies , seasame seeds , curry leaves in this order.

2) When the red chillies are fried well ( This is the key ) , add sliced onions , garlic , hing.

3) When onions turn brown, make some place in the centre and add chilly powder in the oil.

4) When the powder blends with oil and is fried well mix with onions.

Take care not to burn the chilly powder.

5) Add coriander powder and fry well.

6) Add tomato and fry well on high. When the onion and tomatoes blend well add

1/4 cup water and curry leaves.

7) Cook on high. The taste will be good if it burns lightly. (Dont burn it too much and blame me :-) ).

8) Add tamarind water. Let the kuzhambu thicken.

Add hing and simmer for 10 minutes.

This goes very well with akki roti...

Stuffed Aloo Paratha

2007-02-04T14:21:00.000-08:00

i took pic while making it coz no one seems to believe that i am actually cooking all this :-(

I remember the first time i made chappati ,July 19th 2006 ..
My youngest sis told my MIL that i'm an expert cook , i'm a poori specialist ..
I dint even know what flour to use let alone making pooris...
To my wonder my first roti did come out pretty well...
I remember how anxious i was ... How many times i turned the roti lest it should get burnt .
How happy i was to see the roti puffing up ....

I guess everyone had such momemts ..

After all first time is always special ;-)

I cant help a smile when i think Me is going to post recipe for Aloo paratha..

Ingredients:

For stuffing

Potato - 1 , boiled , peeld and mashed

Chilly powder - 1/2 tsp

Gaam masala - 1/4 tsp

Turmeric powder - 1/4 tsp

Corriander powder - 1/4 tsp

Cumine powder - 1/4 tsp

Corriander - few leaves

Salt as per taste

Oil

Egg - 1 beaten.

For Paratha

Atta - 1 1/2 cups ( U can use a mix of wheat and maida )

Evaporated Milk - 3/4 cup ( U could use water or a mix of water and milk )

Kalonji or Ajwain - 1 tsp

Soda Bicarb - 2 pinch

Salt - as reqd

Method:

1) For Stuffing Heat oil , add all powders , fry well. Add mashed potato and mix.

Add corriander leaves.

The stuffing should be really dry. Otherwise it will be difficult to make the paratha.

2) Mix well all the items for paratha other than milk.

Now add milk and make a dough. Set aside for 30 minutes.

Take a ball of dough and roll it into a thick small puri.

3) Take a ball of the stuffing, place it in the center of the puri.

Fold the edges of the puri such that it covers the stuffing.Pinch the egdes.

4) The stuffing should be sealed within the puri.

5) Now u must be having a ball of dough , stuffed with potato .. yummy

Sprinkle flour, Roll the ball into a paratha as thin as u can.

While rolling do not apply too much pressure. Roll from edge to centre slowly.

6) Heat a pan to medium. Place paratha on pan. When one side is brown turn and cook other side. Smear butter on paratha and fry. The paratha will become crisp.

7) Smear some of the egg and fry till egg is cooked.

Serve with yogurt.

Ulli Theeyal

2007-02-01T10:44:00.000-08:00

Ever since i saw the pic of this bright red curry on a site , i've been craving for this..
I love redd ... I find it so damn appetizing ...
I instantly fell for this dish ....
Unfortunately stuff like these do not show up often in a muslim home :-( ..

Ingredients

Shallots - 10 thinly sliced
shredded coconut - 1/2 cup
red chilli pwdr - 1 tsp
corriander pwdr - 2 tsp
cumine pwdr - 1/2 tsp
whole pepper - 1/2 tsp
turmeric pwdr - 1/4 tsp
hing - a pinch
fenugreek pwdr - a pinch
fennel seeds - 1/2 tsp
garlic - 2 pods minced finely
tamarind pulp - lemon sized ball
mustard seeds - 1 1/2 tsp
curry leaves - a spring
dry red chillies - 2

1) Roast Coconut , fennel seeds , pepper and garlic till coconut becomes dark brown ..
This is the key part , it shud be brownn .. Be careful not to burn it
2) Add all pwdrs other than fenugreek pwdr. Roast at low heat till there is no raw smell.
3) Grind to a smooth paste with a little water.
4) In a pan heat oil , splutter mustard seeds , Add curry leaves , red chillies.
5) Add onions and hing.
6) When onions are cooked add salt and fenugreek pwdr.
7) Add tamarind water and allow to boil
8) Add the coconut paste, sugar
9 ) Simmer for 10 minutes.

Beef Fettuccine

2007-02-01T10:12:00.000-08:00

I had fetuccine a week back in an italian restaurant , since then i've been wanting to make this myself... I browsed the best recipe book ( internet what else could be better ) .. Boyy i found a hundered recipes for preparing fettuccine... I took the best of whatever i read , extrapolated and came up with my own recipe...

For Pasta:

Fettuccine - 16 oz pack cooked as per directions
Olive oil - 2 tbs
Parsley , rosemary , dill
garlic - 2 pods crushed

Mix the last three items and set aside.

For Beef masala :

chilli powder - 1 tsp
cumine powder - 1/2 tsp
spring onions - 3 stalks cut into tiny pieces
beef - cooked , retain the stock
olive oil - 1 tbs
garlic - 2 pods crushed

For Sauce :

Butter - 3 tbs ( i used a a mix of butter , margaraine and i cant believe its not butter)
flour - 1 tbs
milk - 2 cups
hard boiled egg - 1
beef stock - 1 cup
salt
pepper

Method:

1) For making sauce , Heat butter in pan , add the flour and stir well taking care no lumps are formed
2) Add the beef stock and milk
3) When the sauce starts to thicken add pepper and salt.
4) Take the yolk part of the egg , crush it and add it to the sauce
5) Stir well. The egg should be mixed well in the sauce
6) For Beef masala preparation : Mix olive oil and crushed garlic.
7) Add the mixture to beef pieces and set aside for 10 minutes
8) Heat oil in a pan , add chilly pwdr and cumine pwdr. Fry well
9) Stir in beef . Fry till browned.
10) Add the spring onions. Set Aside
11 ) Putting it all together:
Stir in half of the olive oil mixture into drained pasta.
Mix till well coated.
12 ) Stir in the beef masala. Mix well.
13) Add the sauce and toss.
14) Finally add the remaining olive oil mixture , pieces of egg white and serve hottt.

PS: Sorry abt the pic .. had only so much left after eating ... i know i know 160z is toooo much for two people... cummon it tastes good..

Puli Kozhi Kuzhambu - Sour Chicken

2007-01-30T11:26:00.000-08:00

For marination

Chicken - 1 lb
chilly pwdr - 1/2 tsp
turmeric pwdr - 1 tsp
corriander pwdr - 1/2 tsp
cumine pwdr - 1/4 tsp

Masala roast:

Chilli pwdr - 1tsp
Turmeric pwdr - 1tsp
Corriander pwdr - 2 tsp
cinnamon pwdr - 1/2 tsp
shredded coconut - 1/4 cup

Dry roast the above ingredients.

Onion masala Paste:

Onion - 1 Big , sliced

saute onion till transparent and grind it with the above Masala Roast to get a smooth paste.
Do not add water while grinding.

Kuzhambu :

mustard seeds - 1 tsp
methi seeds - 1/2 tsp
onion - 1 small , finely chopped
ginger garlic paste - 1 tsp
tamarind - lemon sized ball.
jaggery - 1 small piece
curry leaves

1) Heat oil , splutter mustard. Add methi seeds. When they trun red add curry leaves.
2) Saute onions and add ginger garlic paste.
3) Add marinated chicken. Fry till browned on high. Then lower heat.
4) When the chicken is half cooked add the onion masala paste.
5) Fry for few minutes
6) Add tamarind paste , water and salt.
7) Cook covered for 15 minutes in low heat.
8) Add jaggery , simmer for 2 minutes.
9) Serve with rice.

Nethili Manga Curry

2007-01-30T11:08:00.000-08:00

Ingredients:

Nethili meen - 1 cup
Coconut - 1/2 cup
mango pieces - 1/2 cup
garlic - 2 cloves
onion - 1 small
curry leaves - few
turmeric pwdr - 1/2 tsp
chilli pwdr - 3/4 tsp
whole pepper - 1 tsp
corriander powder - 1/2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
jaggery - 2 small pieces
corriander leaves for garnishing
coconut oil

Method:

1) Grind onion , garlic , coconut , curry leaves , turmeric pwdr , chilli pwdr and pepper
to a coarse paste.
2) Heat coconut oil , splutter mustard seeds. Add urad dal , curry leaves.
3) Add onion paste , salt and fry till raw smell goes.
4) Add nethili and mango pieces. Fry for sometime.
5) Add 1/2 cup water. Sprinkle corriander powder. Bring to a boil.
6) Add jaggery pieces.
7) Simmer for 10 minutes
8) Garnish with corriander leaves

Beef rendang

2007-01-28T17:09:00.000-08:00

My hubby cooked this for me coz i pulled a
"I-am-tired" cry baby show...
Did work well.. Wud have tried this more often had i known

beef - 10 small cubes
onions - 1 small , chopped into big pieces
coconut milk - 1/2 cup
turmeric pwdr - 1/2 tsp
cinnamon - 2 inch piece powdered
whole black pepper - 10 powdered
ajwain - 1/2 tsp powdered
chilli pwdr - 1/4 tsp
ginger garlic paste - 2 tsp
vinegar - 1 tsp
seasame oil
lemon grass - 2 leaves. ( I used lemon rind)
sugar - 1/2 tsp

Method:

1) Mix beef with vinegar , set aside for 10 minutes.
Pressure cook beef cubes with ginger garlic paste till nearly cooked. ( I did for 12 whistles )
Drain the beef. Reserve a litle amount of stock.
2) In another pan heat seasame oil. Saute ginger and garlic.
3) Add all the powders and stir. When the spices are sizzling , add onions , lemon grass and the beef pieces. Fry till meat is browned.
4) Add little amount of stock and cook till all the water evaporates.
5) The meat should be done by now. Add coconut milk , salt and sugar. Cook and simmer for 10 minutes.
6) Now raise heat and cook rapidly till thickened.

Stuffed Papad

2007-01-26T11:03:00.000-08:00

A simple and different snack.

Saute finely chopped vegetables ( and minced meat if u want) of ur choice.
Set aside.
Wet papad, stuff the vegetables and roll it.
Secure it with tooth pick and fry in hot oil for few seconds , just as u would do for papad.

(BE careful not to wet the papad too much , when u put it in oil , it might get dangerous)

Thirunelveli Kozhi Kuzhambu

2007-01-26T10:49:00.000-08:00

Ingredients

For paste

grated coconut - 1/4 cup
red pearl onions - 12
ginger - 1 inch piece
garlic - 4 cloves
green chilly - 10
red chilli - 2
corriander seeds - 2 tps

For kuzhambu

chicken - 10 pieces marinated in turmeric pwdr
bay leaves - 2
sonf - 1 tsp
onion - 1 chopped
garlic paste - 1 tsp
curry leaves - 10 leaves

Method

1) Fry the ingredients for paste and grind them.
2) Heat oil , fry bat leaves , sonf.
3) Add onions. When it turns light brown add garlic paste and curry leaves.
Fry well. There should be no raw smell.
4) Add marinated chicken. Fry till it is nearly cooked without adding any water.
5) Pour the coconut paste prepared in step 1.
6) Fry for 5 minutes. Add enough water and simmer for 10 minutes.

Pista Chicken

2007-01-26T10:21:00.000-08:00

This a tasty green coloured chicken gravy.

Ingredients

chicken - 8 pieces
Bay leaves - 1
sonf - 1 tsp
kala jeera - 1 tsp
curry leaves - few
onion - 1 big , chopped finely
spinach leaves - 2 tbs
butter - 2 tsp
corriander powder - 1 tsp
cumine powder - 1/4 tsp
garam masala - 1/4 tsp
milk - 1 1/2 cup
saffron - few strands crushed

For green paste:

corriander - 1/2 cup
mint - 8 leaves
curry leaves - 7 leaves
green chilly - 7
red pearl onion - 7
coconut - 1/4 cup
poppy seeds - 1 tsp
elaichi - 3
pista - 1/4 cup ( u can add more to enhance taste )

Method

1) Heat oil , add bay leaves , curry leaves.
2) Add kala jeera and sonf. Fry well
3) Stir in onions. When they turn pink add ginger garlic paste.
4) Add chicken pieces , corriander pwdr , cumine pwdr , salt and cook covered on low flame.
5) Meanwhile grind all the ingredients for the paste. U should have a green coloured paste.
6) When the chicken is half done , add butter , when it melts add spinach and let it fry in the butter. Mix well.
7) Add the green paste and cook covered till there is no raw smell.
8) Add milk and cook for 10 minutes
9) Finally add garam masala and saffron.
10) Remove after 5 minutes.

Chicken Kurma

2007-01-25T16:57:00.000-08:00

This is my mommy's speciality .. I've never been able to do it as good as her :-(

Ingredients

chicken - 1 lb
elaichi - 3
cloves - 4
cinnamon - 1 inch piece
onion - 1/2 lb thinly sliced
ginger garlic paste - 2 tsp
green chilly - 3 slit
chilli powder - 3/4 tsp
corriander powder - 1 tsp
curd - 3/4 cup
tomato - 2
coconut - 1/4 cup
cilantro - a handful
mint - 7 leaves

Method

1) Heat oil , add cloves , elaichi and cinnamon
2) Add onions, when they turn light brown add green chillies and ginger garlic paste
3) When the there is no more raw smell , add chicken , tomato , cilantro , mint and curd together.
4) Mix well and add chilli pwdr.
5) Reduce flame to low and cook covered for 1/2 hour. Do not add water. There will be enuf water from the chicken and curd.
6) The chicken will get cooked and the oil will come to the top.
Add 1 cup water.
Now add corriander powder, cover and cook for 5 minutes.
7) Grind coconut with a very small piece of cinnamon. U can also add cashews if u want.
Pour the mixture on the korma.
Cook covered for 15 minutes
The korma is ready to be served.

Creamy whole moong dal

2007-01-25T16:43:00.000-08:00

This is a simple and tasty dish. For preparing this u will need

whole green moong dal - 1/2 cup
milk - 1/2 cup
onion - 1 big sliced
tomato - 1 medium , petite diced
ginger flakes - 1 inch piece sliced
garlic - 2 pods sliced
garam masala - 1/4 tsp
green chilly - 2 chopped
chilly pwdr- 3/4 tsp
cumin pwdr - 1/2 tsp
corriander pwdr - 1/2 tsp
sonf - 1/4 tsp
jeera - 1/2 tsp

Method

1) Pressure cook dal with milk and 1/2 cup water for 2 whistles. Set aside.
2) In a pan heat oil , fry sonf , jeera ,onions , ginger , garlic.
3) Add tomato , all pwdrs.
4) When cooked add garam masala.
5) Remove from flame , pour this on dal , add 1 cup water and pressure cook for 2 whistles.
6) Garnish with corriander leaves.

Stuffed Mushroom

2007-01-25T16:25:00.000-08:00

for this u will need

whole mushroom - 15
onion - 1 big , chopped
shredded paneer - 1/2 cup
cabbage - 1/2
carrot - 2 grated
capsicum - 3 small pieces
brocolli - 1/4 cup cut into small pieces
ginger garlic paste - 1/2 tsp
ginger flakes - 4
garlic flakes - 5
oyster sauce - 4 tsp
teriyaki sauce - 1 tsp
soya sauce - 1 tsp
lemon juice - 1 tsp
chilli pwdr - 1/2 tsp
pepper - as per tatse
white sauce - (as explained in recipe for kima egg kofta )
olive oil

Method

1) Heat oil
2) Add ginger , garlic flakes. When it turns light brown add onions , all the sauces other than white sauce. Add chilli pwdrs and pepper.
3) Add all the vegetable., salt.
4) Cook covered in low heat. Do not add any water.
5) All paneer. Cook for 5 more minutes
6) Add the white sauce.
7) Mix well. The stuffing is ready

For frying u will need

Bread crumbs
1 egg beaten
toothpicks
maida

1) Cut the mushroom into half and remove the inner portion
2) Put the vegetable stuffing in one half. Cover with the other and secure with toothpick.
3) Roll in maida , egg and bread crumbs
4) Deep fry.

Nargisi Kofta - Kima Egg Kofta

2007-01-25T12:00:00.000-08:00

This is a dish filled with suprises...
When people look at it they think it is something like malai kofta..
They have the first bite .. mmm the outer layer made of malai , kima and egg tastes heavenly .... Thats not all ... as they crave for more of the kima , there is another suprise...
The malai kima layer encloses a boiled egg ... Do i need to say anything more ....

For the Kofta u will need

ground mutton/chicken/beef - 3/4 lb
Boiled eggs - 6
Beaten egg - 1
onion - 1 medium chopped finely
garlic - 2 pods chopped
ginger garlic paste - 1/2 tsp
chilly pwdr - 1/2 tsp
turmeric pwdr - 1/2 tsp
paneer - take a 4 by 2 inch piece and grind it or use cottage cheese 3 tbs
lemon juice - 1 tsp
white milk sauce ( i explain the method of preparation later )
Olive oil
Rice flour for rolling

White milk sauce preparation :

Heat butter in a pan , when it melts add 2 tbs of all purpose flour and mix well.
Add 3/4 cup milk and keep stirring so that there are no lumps.
remove from flame once the sauce thickens.

Kofta prearation:

The whole process is done without adding water.

1) Heat olive oil , saute garlic , onion.
2) When onion turns light pink add kima , ginger-garlic paste , all the powders and salt.
3) cook covered in low heat. The kima should get cooked in its own water.
4) Add paneer , lemon juice. Allow for 2 minutes.
5) Add the sauce we prepared and mix well. turn off after a minute
6) Refrigerate for 2 hours. This will make the masala even thicker.
U should be able to make balls with it.
7) Cut the eggs into half breadthwise
8) Wrap the egg in the kima masala. U should now have a ball with egg center , covered with
kima - yummmmyy .
9) Heat oil for frying.
10) Roll kofta in rice flour , dip in beaten egg and fry for a minute.
Do not fry for long time as the egg coating might get burnt. Take the koftas immediately after the beaten egg coating gets cooked.
11) keep the fried koftas aside.

Gravy preparation:

For the gravy u will require

onion - 1 big , thinly sliced
tomato - 1 medium
garam masala - 1/2 tsp
ginger garlic paste - 1/2 tsp
green chilly - 1 , slit
chilly pwdr - 1 tsp
cumine pwdr - 1/4 tsp
corriander powder - 1/2 tsp
evaporated milk - 1/2 cup
milk - 1 cup
corriander - a handful
cashews and almonds - a few
butter - 1 tbs
spinach - a few leaves for flavour
salt

Cook this gravy on medium fire

Method:

1) Heat oil , add onions , after 2 minutes add garam masala 1/4 tsp. Saute till onion becomes light brown.
2) Add green chilly , ginger garlic paste.
3) Add tomato , all the powders, remaining garam masala and saute till tomato is cooked well and there is no raw powder smell.
4) Make a paste of the above with half of the butter , cashews and almonds.
5) Heat butter , add spinach and fry till spinach is cooked.
6) Add the paste from step 4
7) add the milks. Allow to boil.
8) Pour on the koftas
9) Garnish with corriander leaves

Manga Meen Kuzhambu

2007-01-25T11:08:00.000-08:00

This country style dish requires the following

Fish of ur choice - 5 pieces rubbed with turmeric pwder. I use shankarameen.
onion - 1 1/2 big onion thinly sliced and cut into half
tomato - 1 1/2 medium tomato. ( if using crushed tomato take 6 1/2 spoons )
mustard seeds - 1 tsp
urad dal split - 1 tsp
methi seeds - 1 1/2 tsp
jeera - 1 tsp
dry red chilly - 2
garlic - 6 pods
chilli powder - 1 1/2 tsp
corriander powder - 3 spoons heaped
green chilly - 2 slit
turmeric powder - 1 tsp
cumie powder - 1/2 tsp
vinegar - 2 tsp
mango - as per taste , i usually put 2 pieces from the frozen mango we get from indian stores
curry leaves , corriander leaves as required
asofedita
gingelly oil - 2 tsp for final touch
oil of ur choice for cooking.
salt

Method

For processing mango:

deskin mango and boil it in water.
once the mnago is soft , mash it in the water.
Reserve the mixture.

For the kuzhambu:

1) Heat oil , splutter mustard seeds , add urad dal. When it turns brown add methi seeds , jeera
and red chillies ( dont break them).
2) When the methi seeds turn red add curry leaves , onion , 4 garlic pods sliced and hing.
3) When onions turn transparent add chilly powder on the oil. This gives the kuzhambu a bright red colour. saute for 1 minute.
4) Grind tomato with 2 pods of garlic and pour over onions.
5) Add cumine powder , corriander powder and turmeric powder. Saute for 2 minutes
6) Add green chillies, some curry leaves and corriander leaves.
7) Pour the mango mixture.
8) When it boils add vinegar and coriander leaves.
9) Boil on high heat for 10 minutes.
10) Add little hing.
11 ) Add the fish pieces. Allow to cook.
12) Add gingelly oil and simmer for 2 minutes.
13) Serve with akki roti or rice.

mutton kozhukattai - Dumplings in Mutton Gravy

2007-01-25T10:36:00.000-08:00

You all have definitely had kozhukattai in one form or other ,
be it sweet or in the form of undi .. This dish takes it to the next level.
This dish is complete by itself , U need not make rotis or rice to go with it...
For a long long time the only kozhukatai i knew was this...

For the gravy u will need

mutton - 1/2 lb cut into small pieces.
bay leaf - 2
cardamom - 3
cloves - 4
cinnanom - 1 inch stick
kala jeera - 2 tsp
onion - 1 1/2 big onion thinly sliced ( or 1 big and 1 small onion )
tomato - 1 1/2 medium tomato diced ( if using puree , use 5 tsp )
corriander leaves - a handful
ginger garlic paste - 2 tsp
corriander powder - 1 tsp
chilly powder - 1/4 tsp
yogurt - 2 tsp

green chilly - 6
whole pepper - 2 tsp
jeera - 2 tsp
sonf - 1 tsp
salt , oil as required.

For the kozhukattai

rice flour - 1 cup
shredded coconut - 3 tsp

Method for gravy

1 ) Grind the green chillies , pepper , jeera , three fourth of kala jeera , sonf to a coarse paste
and set aside.
2) Heat oil , fry bay leaves , cardamom , cinnamon and cloves , remaining kala jeera.
3) Add the sliced onion. When it turns light brown add ginger garlic paste.
Keep frying till u get rid of raw smell. ( around 2 minutes )
4) Add the chilly paste we prepared in step 1, saute for 2 minutes.
5) Add tomato , chilly powder , salt and corriander powder. Saute till raw smell goes.
6) Add mutton and yogurt. Let the yogurts water dry.
reduce heat and cook covered for 10 minutes or till the water from mutton dries up.
7) Add corriander , fry for sometime. ( The corriander should get fried to get the flavour)
8) Add enough water and pressure cook.
9) After mutton is cooked bring the gravy to a boil.

Meanwhile prepare the kozhukattai.

1) Mix rice flour with coconut.
2) Add 1/2 cup of the gravy that we have prepared.
U can also add some mutton pieces from the gravy for more taste.
3) Mix well and make medium sized kozhukattai.
4) Add these to the gravy
( The gravy should be boiling , otherwise the balls will dissolve in the gravy ).
5) let the balls cook for 15 minutes or till done.
6) After the balls are cooked , dissolve one ball in the gravy. This will make the gravy thick.
7) Remove from flame once the gravy become thick.