Monday, December 30, 2013

Veg Dhal

VEGETABLE DHAL

Ingredients:
moong dhal - 1 cup (Soaked)
onion - 1 (chopped)
tomato - 1 (chopped)
garlic - 1 handful 
carrot , beans, potato and peas - 1 cup (diced)
curry leaves - 1 sprig
oil - 2 tsp
green chillies - 3
salt to taste
mustard seeds -1/2 tsp
cumin seeds - 1/2 tsp





Method:
- in a pressure pan add the dhal, vegetables, salt, green chillies, garlic, tomato and some water
- cook for 2 whistles
- remove the steam and leave it aside
- in a pan add oil 
- add the mustard seeds and cumin seeds
 - add the curry leaves and onions
- fry the onions till they are golden brown
- add them to the dhal and remove from fire
- serve with idli / dosa/chappathi



Friday, December 27, 2013

Jack Fruit Curry

JACK FRUIT CURRY

Ingredients:
Jack fruit - 1 (chopped)
onions -2 (chopped)
tomatoes - 2 (roughly chopped)
coconut - grated - 1/2 cup
ginger garlic paste - 2 tsp
corriander leaves - 2 handful
tamarind extract - thick - 2 - 3 tsp
red chilli powder - 1.5 tsp
corriander powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
curry leaves - a handful
oil - 3 tsp
garlic - 2 tsp - crushed


Method:
- grind half of corriander leaves, coconut and half of tomatoes with ginger garlic paste to a fine paste
- in a pan add oil 
- add the crushed garlic and fry for 2 mins
- add  the onions and remaining tomatoes and fry for 5 - 6 min
- add in the ground mixture and allow that to cook till the raw smell is gone
- to this add the salt, turmeric powder, corriander powder and red chilli powder
- add the tamarind extract and the curry leaves and allow that to cook for 3 mins in a closed pan 
- add the jack fruit and add in some water
- add the remaining corriander leaves and allow that to cook until the jack fruit is soft
- it would take about 7 - 10 mins 
- serve with rice or any tiffen of your choice




Wednesday, December 25, 2013

Potato and Mushroom Sabji

POTATO MUSHROOM SABJI
Ingredients:
boiled potato - 2 (Chopped)
mushroom - cut in fours - 1 cup
onion - 1 chopped
tomato - 1 chopped
ginger garlic paste - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/2 tsp 
corriander leaves a handful - chopped
oil - 2 tbsp
cinnamon - 1"
cloves - 2 



Method:
- in a pan add oil
- add the cinnamon and cloves when the oil is hot
- add in the onions and mushrooms and keep frying
- now add in the tomatoes when the onions are transparent
- add the ginger garlic paste, salt and turmeric powder
- allow that to cook in its own juices
- add in the garam masala, red chilli powder and corriander powder
- allow that to cook until mushrooms are cooked and the mixture is semi dry
- add in the potatoes and corriander leaves
 - mix well
- serve with chappathi as a side dish

Monday, December 23, 2013

Stuffed Full Chicken

STUFFED FULL CHICKEN

Ingredients:
For marination:
Full chicken - 1 kg
red chilli powder - 2 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp 
garam masala - 1/2 tsp
cumin powder - 1/4 tsp
cinnamon powder - 1/2 tsp
nutmeg powder - 1/8th tsp
curd - 1/4 cup (thick)

For Stuffing:
Eggs - 4 (boiled and deshelled)
onions - 4 (finely chopped)
tomatoes - 4 (chopped)
briyani masala - 2 tsp
salt to taste
ginger garlic paste - 2 tsp
corriander leaves - 1 handful (finely chopped)
oil - 4 tbsp






Method:
For Marination:
- cut the chicken in slits everywhere so the masala can ooze in
- add all the ingredients to marinate to a make a thick paste and then apply it well on the chicken
- then cover with a plastic sheet and then dump it in to an airtight container
- store in the fridge for minimum overnight. I marinated for 2 days.

For Stuffing:
- in a pan add oil
- add the onions and fry till they are transparent
- add the tomatoes and ginger garlic paste 
- fry till they are mushy 
- add in the salt to taste
- add in the briyani masala and cook till it forms a semi gravy
- add in the corriander leaves and cook for another 2 - 3 mins
- add the boiled - eggs and cook for another 2  mins
- remove from fire and leave it aside

For the Grill:
- in a baking pan line it with a sheet of aluminium foil
- now remove the eggs from the gravy and stuff them inside the chicken
- add some oil on the baking tray and place the chicken on the tray
- pour in the prepared gravy and allow that to grill
- the oven has to be preheated at 180 degree for 10 mins
- chicken has to be kept in the middle rack 
- and baked for 20 mins on one side at 180 degrees
- after 20 mins turn it to the other side and then allow that to bake for another 20 mins
- increase the heat to 200 degress and bake for another 10 more mins
- remove and serve.





Friday, December 20, 2013

Chocochip Walnut Muffins



CHOCOCHIP WALNUT MUFFINS

Ingredients:
Butter - 100 gms
Maida - 100 gms
sugar - 100 gms
Eggs - 3
Baking powder - 1 tsp
Baking soda - 1/8th tsp
Vanilla Essence - 1 tsp
Walnuts - 1/2 cup
Choco chips - 1/4 cup 



Method:
- powder  the sugar till they are fine
- seperate the eggs into egg yolk and whites
- beat the egg whites till they form peaks
- leave it aside
- grind walnut to a coarse powder
- roast the walnut in a pan for 3 - 4 mins and leave it aside
- mix maida, baking powder and baking soda in a bowl
- seive it together atleast for 3 - 4 times
- now beat butter and sugar till they are creamy
- add the egg yolk and essence and beat till they are pale
- add  the maida mixture little by little to the butter mixture and mix well till they are incorporated 
- do that till all the maida mixture is mixed well to the butter mixture
- add in the egg white slowly mix from inside
- ensure that there is no vigorous mixing done so that the air in the egg is intact and that helps the cake to be super soft
- add in the choco chips and walnut mixture and give it a good mix
- preheat the oven at 180 degrees 
- transfer the mixture to a muffin tray after lining them with muffin liners
- bake for 20 mins and serve when cold.

  





Wednesday, December 18, 2013

Ghee

GHEE

Ingredients:
Fresh Butter - 3 cups


Method:
- put the butter in a pan 
- allow that to boil in slow fire
- the ghee becomes clear and all the bubbles would subside
- that time remove from fire
- pour ghee in a vessel
- when cooled it becomes thick



Monday, December 16, 2013

Karaikudi Nandu Masala

KARAIKUDI NANDU MASALA


Ingredients:
For the Masala:
Crab (Nandu) - 3/4th kg
Tamarind - 1 lemon sized ball
bay leaf - 1 
cinnamon - 1" 
Onion - 4 (chopped)
tomato - 4 (chopped)
ginger garlic paste - 1 tbsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
saunf - 1/2 tsp
curry leaves - 1 handful
oil - 5 tbsp
green chillies - 2 (add them as a whole)

For the ground paste:
Grated coconut - 1/2 cup
khus khus - 1 tbsp
whole pepper - 1.5 tsp
cumin seeds - 1.5 tsp
saunf - 1/2 tsp


cashews - 6



Method:
For the ground paste:
- dry roast all the ingredients except for the coconut and grind them to a fine paste by adding little water

To Make the masala:
- extract juice from tamarind and leave it aside
- in a pan add oil
- add bay leaf, curry leaves, cinnamon stick and saunf
- now add in the onions and tomatoes and fry till they are mushy
- add the turmeric powder, salt and the crab and allow that to cook in its own juices
- add the ginger garlic paste and mix well
- add in the red chilli powder, green chillies and corriander powder
- mix well until its well blended
- close the pan with a lid and allow that to cook in slow flame for 3 mins.
- add the tamarind water and the ground masala now and allow that to cook till the masala is completely dry. 


Source:

Friday, December 13, 2013

Valaipoo Pasiparrupu Kootu

VALAIPOO PASIPARRUPU KOOTU

Ingredients:
cleaned banana flower - 3 cups (chopped)
moong dhal - 1/2 cup
tomato - 2 (chopped)
garlic pods - 5 - 6
green chillies - 2 (chopped)
onion - 2 (chopped)
salt to taste
hing powder - 1/4 tsp
curry leaves - 1 sprig 
oil - 3 tsp 
cumin seeds - 1 tsp



Method:
 - add the banana flower, garlic, green chillies, salt, hing, tomato and moong dhal in a pressure pan 
- when it cooked remove from fire and allow that to cool
- in a pan add oil 
- add cumin seeds 
- add onions and curry leaves and fry for 2 mins
- add the cooked mixture and mix well 
- allow that to cook till you get the desired consistency
-serve


Wednesday, December 11, 2013

Radish Chutney

RADISH CHUTNEY

Ingredients:
Radish - 2 (chopped)
onion - 1 (chopped)
tamarind - size of a 1/4 lemon 
green chillies - 3 (chopped)
garlic - 5 - 6 pods 
oil  - 2 tsp
salt to taste

To temper:
mustard - 1/2 tsp
red chillies - 1 - 2 
oil - 2 tsp
curry leaves - 4 - 5



Method:
- in a pan add oil
- add the onions, green chillies and garlic and fry till they are cooked
- add tamarind and salt and mix well
- fry for few more mins and remove from fire
- grind to a fine paste
- in a pan add oil to temper
- add mustard seeds 
- add in the curry leaves and red chillies
- add them to the ground chutney
- mix well and serve!

Monday, December 9, 2013

Prawns Potato Kulambu


PRAWNS POTATO KULAMBU

Ingredients:
For Kulambu
prawns - 400 gms (cleaned)
potato - 1/4 kg (boiled and cut into cubes)
tamarind - 1 lemon sized ball
small onions - shallots - 1/2 cup
garlic - a handful (peeled)
tomato - 2 (chopped)
red chilli powder - 1 tsp
corriander powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
methi seeds - 1/4 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
oil - 4 tbsp

For masala paste:
small onions - shallots - 1/2 cup
ginger - 1" 
green chillies - 3
whole black pepper - 1 tsp
cumin seeds - 1/2 tsp
methi seeds - 1/4 tsp
curry leaves - 1 handful 
hing - 1/4 tsp
oil - 2 tsp

To fry Potato and prawns:
red chilli powder - 1/4 tsp
corriander poweder - 1/4 tsp
salt to taste 
oil - 1 tbsp



Method:
To make masala paste:
- in a pan add oil
- add pepper, cumin seeds, methi seeds, hing, green chillies. ginger, curry leaves and fry till golden brown 
- then allow that to cool and grind to a smooth paste

To fry prawns and potato:
- in a pan add oil 
- add the red chilli powder, corriander powder and little salt
- add in the boiled cubed potatoes and prawns and fry for 2 -3 mins
- just cook the prawns till they are half cooked 
- remove from fire
- and leave it aside

To make Kulambu:
- cook the tomatoes and tamarind with little water
- when they are mushy grind to a fine paste and strain it
- to that add in the red chilli powder, salt. turmeric powder, corriander powder and leave it aside
- crush the shallots and garlic well
- in a pan add oil 
- add in the crushed shallots and garlic and fry till golden brown 
- to that add in the curry leaves and the ground masala paste
- allow that to cook for 3 - 4 mins 
- add in the tomato tamarind water and close the pan with a lid
- allow that to cook till the oil floats on top
- now add in the fried prawns potato mixture
- allow that to boil for 3 - 4 mins in low flame
- by now the prawns should be cooked
close the pan and switch off the flame. 
serve after sometime. 


Source:


Saturday, December 7, 2013

Avarakkai Masala

AVARAKKAI MASALA
Ingredients:
Broad beans - avarakkai - 2 cups (chopped)
onions - 2 (thinly sliced)
tomatoes - 2 (chopped)
curry leaves - 1 sprig
sambar powder - 1 tsp
salt to taste
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp


Method:
- in a pressure pan add oil
- add the mustard seeds, cumin seeds and curry leaves when the oil is hot
- add the onions and fry till they are transparent
- add in the tomatoes and fry til they are mushy
- now add the avarakkai and keep frying for 1 mins
- add sambar powder and salt to taste
- add in some water and pressure cook for 2 whistles
- when done remove the lid and allow the water to dry up.
- serves best with rice or chappathi


Veg Sprout Salad


VEGETABLE SPROUT SALAD

Ingredients:
pachapayuru (whole green gram) sprout - 1 cup
 carrot - 1 grated
onion - 1 (finely chopped)
cucumber - 1 (chopped)
salt to taste
pepper powder - 1/4 tsp
chat masala - 1/4 tsp



Method:
- mix all the ingredients together and serve it as a salad

Wednesday, December 4, 2013

Jilebi

JILEBI

Ingredients:
Maida - 1 cup 
curd (thick) - 1/2 cup
Baking powder - 1 tsp
Orange colour - 1 pinch
oil - to deep fry
water - 1 cup
sugar - 2 cups
Lemon juice - 2 tsp





Method:
- prepare sugar syrup with sugar and water
- add the orange colour and bring  it to one string consistency
- now add  the lemon juice to avoid crystallisation and also for the tangy taste
- now to make the batter add maida, baking powder and curd
- mix well to avoid lumps and it should be a very thick batter
- heat oil in a flat pan 
- and pour the batter in a piping bag and start making jilebi's in the hot oil
- allow that to cook in medium flame for 2 mins
- now turn it the other side and cook for one more minute
- now add the jilebi's to sugar syrup and allow that to stand for a minute, drain and arrange on a plate.
- Serve hot!

Monday, December 2, 2013

Cheese Macroni


CHEESE MACRONI

Ingredients:
Macroni - 1 cup (boiled)
carrots - finely chopped - 2 - 3 tsp
onion - 1 (finely chopped)
salt to taste
pepper powder - 1/4 tsp
cheese - grated - 4 tsp
olive oil - 2 tbsp
garlic - 2 (finely chopped)
capsicum - 1 tsp (finely chopped)



Method:
- add oil in a pan 
- add onions and garlic and give it a good stir
- add the carrot and capsicum
- add salt and pepper powder
- mix well  
- now add the macroni and cheese and mix well
- allow that to cook for 2 mins
- serve hot!!!


Sunday, December 1, 2013

Rose Syrup Rice Kheer


ROSE SYRUP RICE KHEER

A quick kheer which I prepared today for my 7th Wedding Anniversary!!!

Ingredients:
cooked rice - 1 cup 
rose syrup - 3 - 4 tsp
sugar - 8 tsp
milk - 1lt
cashews - 5 (roughly chopped)


Method:
- smash rice until its like cooked broken rice
- bring milk to a boil
- add sugar and rose syrup and mix well 
- now add in the rice and allow that to cook till it forms a kheer consistency
- it might take around 2 - 5 mins
- add in chopped cashews and remove from fire.
- tastes best when served cold!