Sunday, September 26, 2010

Chicken Pepper Masala (Muslim's way)

Chicken - 1/2 kg
whole pepper - 1.5 tsp
cumin seeds - 1 tsp
salt to taste
turmeric powder -1/2 tsp
corriander leaves (chopped) - 1.5 cups
ginger garlic paste - 2 tbsp
onion - 3 (roughly chopped)
cloves -2
bay leaf - 1
cinnamon - 1" stick
oil - 4 - 5 tbsp

- grind corriander leaves, pepper, onions and cumin seeds to a fine paste
- in a pan add oil
- add the bay leaf, cloves, cinnamon and fry
- add the ground paste and ginger garlic paste and fry
- donot add water
- when the masala is well cooked and when it starts giving out oil add the chicken and turmeric powder
- add salt and some water
- pressure cook till done.
- serve as a side dish for roti's, rice.

Egg Parata

I got this recipe from Sanjeev Kapoor's Khana Khazana. This recipe was highly tempting and was filling too. Easy to make when the recipe is followed the right way.
A must try recipe and its different from any normal Roti's.

Just have a check on this recipe and you can prepare the Roti's the same way as I did... Happy eating!!!!!!!!!!!

Saturday, September 25, 2010

Ribbon Murukku

Hi all,
My dad used to love this recipe a lot. When it comes to murukku his favourite and choice will be this. I wanted to suprise him with this recipe. So prepared and packed it for him as a suprise. Dad was here for a day stay and he really loved this and called and told me after he reached Chennai that he loved this murukku's. A easy never failing recipe.

rice flour - 1.5 cups
basin powder - 1/2 cup
salt to taste
white til seeds (white ellu) - 2 tsp
red chilli powder - 1 tsp
oil - to deep fry
ghee - 2 tsp
water to make a dough

- mix riceflour, ghee, salt, til seeds, red chilli powder, basin powder well
- add some water and make it to a dough
- allow that to rest for 10 mins
- now pour oil in a kadai and allow that become warm
- in a murukku maker add the dough and press it in the oil slowly.
- allow that to cook on slow fire. Dont be in a hurry by keeping the fire to high as they will get browned but will not be crisp
- when they are well cooked and crisp remove from the oil, drain them in a tissue
- allow them to cool and store them in an airtight container.

Friday, September 24, 2010



HI all.. I tried this recipe from Nithi's site.This was an easy but mouthwatering recipe. Dad had come home and was leaving to Chennai in the nite. It was only a day stay. So wanted to prepare something for my Mom as a suprise when this recipe came to my resume. Mom really loved it and the rest which was left overs than what I had packed for mom, dad finished it all!!!!!!!!!!!!!

For malpua:
All purpose flour/Maida - 1/2 cup

Semolina(Sooji/Rava) - 1 cup
Sweetened condensed milk(Milk maid) - 1/2 cup
Baking powder - 1/2 tsp
Salt - a pinch
Water - 1 cup
Pistachios - for garnish
Oil - for frying

For sugar syrup:
Sugar - 1 cupWater - 1 1/2 cups


- In a bowl, mix maida, semolina, baking powder and salt.

- Add the condensed milk and water to it and make a batter.
- Set this aside for 15 mins.
- Meanwhile mix sugar and water in a pan and allow it to boil till it comes to one sting consistency.
- Now take just enough oil in a pan, say about 1 inch from the bottom of the pan and once it is hot enough pour in half ladle of batter in the center and allow it to fry for just a min.

- Flip it and let it roast on the other side too.
- Its time to remove them when the sides are little roasted and the center turns light golden brown.
- Once removed from oil, just dip in the malpua into the sugar syrup for a min and remove them. - Arrange them on a plate and garnish with chopped pistachios.

Nithi... Thanks for the recipe Nithi.. was awesome and my parents loved it.

Thursday, September 23, 2010

Plaintain Fry

green plaintain - 2
red chilli powder - 1/2 tsp
salt to taste
turmeric powdergarlic (with skin) - 4 - 8
oil to deep fry
saunf - 1/2 tsp
curry leaves a handful

- remove the skin of the plaintain
- cut them into half vetically
- cut them into 1" slices
- then add salt and turmeric powder and mix well
- allow that to get marinated for 10 - 15 mins
- in a pan add oil
- when the oil is hot add the plaintain and deep fry them till they are slightly crisp
- remove from fire
- in another pan add a tsp of oil
- crush the garlic along with the skin and add them to the oil- add saunf and curry leaves
- fry for few mins
- add the plaintain and the red chilli powder
- fry for 2 - 3 mins and serve.

Tuesday, September 21, 2010

Chappathi Ladoo

left over chappathi - 4
ghee - 2 tbsp
jaggery - 1/4 cup
finely chopped cashews - a handful
cardamom powder - 1/4 tsp
- in a pan add ghee and fry nuts till golden brown
- spread the chappathi's on a baking tray and microwave for 3 - 4 mins or until crisp
- powder them finely or coarsely
- in a pan add jaggery and some water and bring it to a boil
- strain
- again boil jaggery until it forms to a one string consistancy
- add the cardamom powder, fried nuts and the powdered chappathi
- mix well and roll them as small laddoo's

- I have used karuppati jaggery instead of normal jaggery, thats why the colour of the laddoo's are dark.

Monday, September 20, 2010

Aval Payasam

HI all,
I have published 450 recipes as of today. And wanted to post something sweet. This is one of my favourit payasam and I have not made this for quite sometime. So contributing this recipe as my 450th recipe with a Sweet.

Aval - 1 cup
milk - 1/2 a lt
Jaggery (powdered)- 2 handful
cardamom - 3
saffron - 1 pinch
ghee - 2 tsp
cashews - 4 - 5 (chopped)
raisins - 10
badam - 3 (soaked for 3 hrs in hot water)

- peel and chop the badam
- soak the aval in water for 10mins
- squeeze and remove, leave it aside
- add jaggery and some water
- bring it to a boil
- strain the jaggery mixture and keep it aside
- in a pan add ghee, add badam,cashews and raisins
- fry
- powder the cardamom coarsely
- add the cardamom powder and aval
- fry for 2 mins
- add the jaggery mixture and milk
- allow that to come to a boil
- when its cooked add the saffron
- remove from fire
- as the payasam cools, it would get thicker.
- serve warm or chilled

Friday, September 3, 2010

Hyderabadi Vegetable Briyani

For the rice:
Basmathi rice - 2 cups
cloves - 4
cinnamon 1" stick
oil - 2 tsp
bay leaf - 1

To marinate:
curd - 1 cup
green peas - 1/4 cup
potato - 3 (cubed)
beans - 1 cup (chopped)
carrot - 1 cup (chopped)
green chillies - 4 (clit in between)
ginger garlic paste - 2 tsp
salt to taste
red chilli powder - 1 tsp
pepper powder - 1/2 tsp
corriander powder - 1/2 tsp
garam masala - 1/2 tsp
turmeric powder - 1/2 tsp

For the curry:
onions - 2 (chopped)
tomato - 2 (chopped)
oil - 5 - 6 tbsp
pudina - a handful
corriander leaves - 1 handful
curry leaves - 10 - 15
cloves - 2
cinnamon - 1 " stick
bay leaves - 2

To garnish:
cashews - 4
onions - 4 chopped, deep fried in oil until crisp
saffron - 1 pinch
milk 1/4 cup
ghee - 2 tbsp
juice of 1 lemon


To make the marination:
- mix all the ingredients and allow the vegetables to marinate for 2 hrs min.

To make the rice:
- soak the rice in water for 1/2 and hour
- boil water along with the spices , oil and add the soaked rice
- give it one good boil, may be max. for 5 mins, and strain
- leave it to cool

To prepare the gravy:
- in a pressure pan add oil
- add the spices and fry
- add the onions and tomato and fry till they are mushy
- add the pudina leaves and fry for 4 - 5 mins
- add the marinated vegetables and fry
- add a little amout of water (less than 1/2 a cup) and pressure cook till done.
- leave it aside

To prepare the dum:
- soak saffron in milk and leave it aside
- add ghee and fry the cashews until crisp
- add oil as a layer in the vessel-
add the rice
- then add a layer of the cooked vegetable
- add the fried onions
- add little corriander leaves
- add the cashews
- repeat the layers until all the rice and gravy are used
- in the final layer add the saffron milk, add corriander leaves and ghee
- squeeze in juice of 1 lime
- close the lid, and seal it with aluminium foil
- add the vessel to a tava and allow that to cook for 10 mins and turn off the flame
- allow that to stay in the steam for 10 more mins and mix well and serve.

Pudalangai Paal Kootu

Hi all,Iam sure Granny's recipes dont go wrong. The same goes for this recipe too. I really loved this recipe a when I was a kid. And when I called Grandmom, she said taht she had prepared this recipe for her lunch which made me prepare this recipe immediately. Awesome recipe and goes well as a side dish. Its very simple to make.

snake gourd - 1
onion - 1 (finely chopped)
salt to taste
oil - 2 tbsp
urad dal - 1tsp
mustard seeds - 1/2 tsp
curry leaves - 10 - 15
dhal powder - 3 tbsp
dried red chillies - 2 - 3
coconut milk - 1/2 cup
- wash and cut the vegetable into halves, then cut them into semicircles.
- add oil in a pan add urad dal and mustard seeds
- add the red chillies and onion
- add curry leaves and fry till onions are transparent
- add the snake gourd and salt and some water
- allow that to cook and wait until its dry
- when its cooked add the dal powder and the coconut milk
- milk well and it takes seconds for all the milk to get absorbed
- remove from fire in your required consistancy.

Mushroom Masala


flower mushroom - 1 pac
onion - 1(finely chopped)
tomato - 1 (finely chopped)
green chilli - 1
coconut (greated) - 2 tbsp

salt to taste
saunf - 1/4 tsp
cinnamon - 1 " stick
cloves - 2
oil - 4 tbsp
corriander leaves - a handful (chopped)
curry leaves - 15 - 20
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/4 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp

- wash and clean the mushroom, chop them
- add salt, red chilli powder, garam masala, turmeric powder, ginger garlic paste and pepper powder to the mushroom and mix well
- in a pan add oil
- add cinnamon and cloves
- add the curry leaves and the onions
- fry till they are transparent
- add the tomatoes and fry well
- add the mushroom and mix well
- sprinkle some water and allow them to cook
- add saunf, green chilli and coconut and grind them to a fine paste
- add the coconut paste to the masla and add corriander leaves
- mix well
- serve