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Monday, December 28, 2009

Akki Roti( Rice Flour Patties)

Rice flour-1cup
Onion big chopped-1
Tomato big chopped-1
Green chilly slit-3
Ginger minced-1tsp
Coconut shredded-2tbsp
Salt and oil required
Mustard seeds-1tsp
Curry leaves-few

In a large kadai, heat enough oil. 
Add mustard seeds, when crackles add the chopped onions , green chilly and minced ginger, stir fry for few mins.
Now add the tomatoes, coconut ,required water and season with salt. 
Bring the mixture to boil and add the rice flour, stir constantly so no lumps are formed, cover with lid and cook mixture till done. 
Once rice flour is cooked, allow the mixture cool.  
Divide the rice flour mixture into equal balls. 
Flatten the balls into thin discs like chapati with fingers. 
Heat a griddle, cook the Akki Rotis( rice flour discs) on both sides until brown and crisp (smear oil around the akki rotis if required). 
Serve Akki rotis hot with Coconut or Tomato chutney.

Thursday, December 24, 2009

Rava Khichdi( Semolina Savoury Pudding)

Rava/Sooji/Semolina( roasted)-2cups
Carrot( finely chopped)-1/4cup
Onion medium( finely sliced)-1
Tomato small( finely chopped)-1
Garlic clove( finely sliced)-2
Green chilly( slit)-3
Turmeric powder-1/2tsp
Salt to taste
Oil required
Fried Cashews-10 to 12

Heat required oil in a pan add the cinnamon, cardamom and cloves. Fry until the aroma rises, now add the onions, green chilly and garlic, fry till the onions turns pink. Add the chopped carrot and peas, stir fry for few more mins. Add about 4 1/2cups of water, turmeric and required salt. Bring the mixture to boil. When the mixture is boiling add the roasted rava and keep stirring to avoid lumps. Simmer and cover with lid until the rava is cooked. When khichdi is done add the fried cashews and mix well. Serve hot with Raita or Chutney.

Tuesday, December 22, 2009

Badami Chicken

Chicken pieces-500gms
Almonds-20( blanched, de-skinned and ground to paste)
Onion big-2( ground to paste)
Tomato small chopped-1
Green chilly paste-1 tsp
Ginger and Garlic paste-2 tsp
Curd/yoghurt-1/2 cup
Pepper powder-2 to 3 tsp
Salt to taste
Cinnamon stick-2"
Shahi jeera-1tsp
Ghee or Oil required

Heat ghee in a pan add cinnamon, cloves, cardamom and shahi jeera. When the aroma rises add the chicken pieces and stir fry until chicken is 3/4th done. Now add the onion paste, green chilly paste and ginger and garlic paste. Fry until oil seprates from the onion paste and chicken. Now add the chopped tomato, curd, pepper and salt and stir fry for a min. Add water and cover the pan with lid and cook until chicken is fully done. When chicken is done, add the ground almond paste and remove from flame. Mix well and serve hot with roti or basmati rice.

Friday, December 18, 2009

Milagu Kara Sambar/ Spicy Pepper Sambar

Murungaikai( Drumstick)-2 or Kathrikai (Eggplant)-4 or Keerai Thandu(  Stems of Amaranth leaves)-1 bunch
Toordal( cooked and mashed)-1cup
Onion small chopped-1
Tomato small chopped-1
Turmeric powder-1/4tsp
Salt to taste

Dry roast and grind the following ingredients to fine powder
Urad dal( Ullutham parrupu)-2tsp
Whole Black pepper( Milagu)-2tsp
Mustard seeds( Kadugu)-1tsp
Dry red chilly( Varamilagai)-4

Mustard seeds-1tsp
Curry leaves-few
Oil required

P.S-Any one of the above vegetables can be used to make this sambar or you can combine both drumstick and eggplant.
Only use the stems of the amaranth leaves, donot use the leaves.

In a deep vessel add vegetable( i had used drumstick here), onions and tomatoes, add enough water and bring to boil. Cook till the vegetable are tender. When vegetable is done, add cooked toordal to the above vegetable and mix well. In a small bowl add the ground masala, 1tsp of water and mix well. Add this mixture to the vegetable toordal mixture.( If the ground masala is directly added to toordal mixture, masala powder will form into lumps and will not mix thoroughly).
Add turmeric powder and enough salt to the sambar( add water according to the thickness of sambar). Bring the mixture to boil, simmer for 2mins and keep stirring sambar.
In a small tadka pan heat 2 tbsp of oil, when hot add mustard seeds, curry leaves and asafetida. When crackles, add this tempering to the boiling sambar.
Serve hot with steamed rice.

Thursday, December 17, 2009

Meen Bajji/ Fish Bajji( Crispy Fish Fritters)

Any kind of small fish( Nethli meen, Kizhangan meen etc)-500gms

For marinating
Red chilly powder-1tbsp
Turmeric powder-1tsp
Garam masala powder-1tsp
Curry leaves( chopped)-2 tbsp
Lemon juice-1tbsp
Salt to taste

Bajji batter/ Fritters batter ingredients
Bengal gram flour/ Kadalamavu/ Chickpea flour-1/2cup
Rice flour-1/4cup
Maida/ All purpose flour-1/2cup
Red chilly powder-2tsp
Turmeric powder-1tsp
Red food color- pinch
Baking soda-pinch
Salt to taste
Water required

Clean and wash the fish pieces and pat dry. In a bowl add the marinade ingredients and mix well, add the fish pieces to marinade. Marinaded the fish pieces for an hour. Next in a deep bowl add the bajji batter ingredients, add required water and mix well to make a smooth and slightly thick batter. Heat enough oil in a pan for deep frying. Dip the marinaded fish slices in the bajji batter and deep fry in hot oil till golden brown and crisp. Place the Meen bajjis on a paper towel and allow the excess oil to drain. Serve hot as snack with mint chutney or serve along with meal. 

Wednesday, December 16, 2009

Vegetable Biryani

Basmati rice-2cups
Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli, beans, carrot, peas, mushroom etc)
Onion big chopped-1
Tomatoes medium chopped-2
Coriander and Mint leaves chopped-2cups
Ghee or Butter-4 to 5 tbsp
Salt to taste
Roasted Cashewnuts-20
Saffron strings soaked in milk-6

For tempering
Bay leaf-1

Roast and grind the following to smooth paste
Whole dry Kashmiri chilli-5 to 6
Coriander seeds-1tbsp
Garlic cloves-6
Fennel seeds-1tbsp
Turmeric powder-1/4tsp

In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.  
Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesn't stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool. 
In another pan heat rest of the ghee or butter, add the chopped onion and sauté till onions turn pink. Add the chopped mixed vegetables, sauté for few mins. Add the ground masala and fry until raw smell of  masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender. 
Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy. 
Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break). Serve hot with Raita.

Thursday, December 10, 2009

Chettinad Mutton Masala( Chettinad Lamb Curry)

Hello all, two days back i got settled in my new home. I love the neighborhood. Since its heavily snowing here i am not able to get out frequently. Still my kitchen is half set and i am preparing simple meals. 
For now i am posting my drafted recipes. And once my kitchen is fully done i will start posting full fledged recipes.

Ingredients for Mutton Masala
Mutton pieces-3/4kg
Onions big (finely chopped)-3
Tomatoes big (finely chopped)-2
Ginger and Garlic paste-2tbsp
Kashmiri Red chilli paste or chilly powder-1tbsp
Pepper powder-2tbsp
Turmeric powder-1/2tsp
Coriander powder-2tbsp
Sombu/ Fennel powder-1tbsp
Salt and oil as required
Coriander and mint leaves-1cup

For tempering
Star anise-1
Bay leaf-1

Grind following to smooth paste
Cashew nuts-10
Coconut shredded-4tbsp
Poppy seeds-1tbsp

Pressure cook the mutton with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender. In a large wok heat enough oil and add the tempering ingredients. When the aroma rises and the chopped onions and rest of ginger and garlic paste. Saute until the raw smell of ginger and garlic leaves. Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked. Add the ground coconut paste and cooked mutton (along with its juice). Season with enough salt. Since juice of mutton is added the mixture will be thin, rise the flame and cook the meat until semi dry. Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee rice.  

Tuesday, November 24, 2009

Bye Bye North Carolina and Hello Minessota.

Hello friends, i had a great B'day blast.
Thanks a lot for the b'day wishes. I was overwhelmed with all your wishes, thank you for making this day very special to me.

Time for a short break.

Right now i'm on my vacation to Florida.
 Once back, we are moving from North Carolina to our new home at Minnesota.
I'm so eager to explore my new home and neighborhood, hope to get settled soon without much hassle. 
Bye Bye to my North Carolina buddies and Hello to my new buddies at Minnesota. 

Friday, November 20, 2009

Its My Birthday and Two great Sweets/Desserts for you.

Hello friends tomorrow is my B'day( Nov, 20th).
I am so happy to share these yummy desserts( Gulab Jamun and Rasmalai) with all my dearest blogger friends and to my blog visitors. I would like to have your blessings and continued support forever and ever. 

With love,

When it comes to gifts and presents, i cannot sustain any suspense or secrets. I always open my gifts prior to my b'day. So u can ask for another surprise gift on b'day too
( one stone two mangoes isn't:)). 

Few b'day gifts from my loved ones.
Fossil watch from my Akka and Mama.

Laptop bag from my Amma

Swarovski Crystal Pendant from my Hubby

Gift for myself.

Home-made Rasmalai.

Rasmalai or Rasamalai is a popular Bengali dessert. It takes some time and effort to prepare but tastes great. It is a light and healthier sweet, as it is cooked by boiling method and not deep fried.

Ingredients for Flattened Paneer discs
Full cream milk-1 liter
Maida/ All purpose flour-1tsp
Lemon juice-1 to 2tsp

Ingredients for Flavored milk
Full cream milk-1/2 liter
Saffron strands-8
Cardamom powder-1tsp
Roasted and Minced Almonds, Pistachios and Cashews

In a large pot bring 1 liter full cream milk to boil. When boiling add lemon juice to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) and maida to  bowl, make a loose dough combining both. Divide the dough into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.

In a deep pan, add 400gms of sugar and 1 cup of water. Mix well until the sugar dissolves completely, bring sugar mixture to boil. Boil for about 10 mins and bring the sugar syrup to room temperature. 

Next boil enough water in a large pot, when boiling add the prepared paneer discs. At first the paneer discs will sink in the boiling water and will raise slowly to the top when the paneer discs are cooked. Drain the paneer discs from the boiling water and add it to the sugar syrup. Allow the paneer discs to soak in sugar syrup for about 2 hours.

For making flavored milk. In a deep pan add 1/2 liter full cream milk, saffron and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens. Add the cardamom powder and minced nuts. Bring the flavored milk to room temperature.

Now add the soaked paneer discs to flavored milk, allow the paneer discs to soak in the flavored milk for at least one hour. Refrigerate the Rasmalai and serve cold.

Sending this recipe to Radhika's "Cook for yourself" event.

Home-made Gulab Jamuns( Golden fried milk balls in flavored sugar syrup)

Milk Balls Ingredients
Unsweetened Milk Kova-200gms
All purpose flour/ Maida-1tbsp
Ghee or Oil to deep fry

Sugar Syrup Ingredients
For flavor-Cardamom powder or Rose essence or Saffron strings-1tsp( add any one of these flavor according to your taste)

Take a bowl add the unsweetened milk kova and maida, make a loose dough combining both. Heat oil or ghee in kadai on medium heat. Divide dough into 10 to 12 portions and make smooth balls with your palms( grease your palm with ghee to avoid balls sticking). Make sure the surface of the balls are smooth and not cracked. Deep fry these milk balls until golden brown and set aside. In another deep pan add the sugar and water,  mix until the sugar is completely dissolved. Bring the sugar mixture to boil and add one of the above said flavoring ingredient. Allow the sugar mixture to boil for 10 mins. Allow the sugar syrup to cool and add the fried milk balls. Soak the milk balls in sugar syrup for atleast 2 hours. Garnish with almonds and serve.

Sending this recipe to Radhika's "Cook for yourself" event

Thursday, November 19, 2009

Chilli Gobi Recipe/ Chilly Cauliflower( Indo Chinese).

Cauliflower florets-2cups
Rice flour-4tbsp
All purpose flour or Maida flour-4tbsp
Red chilly powder-2tsp
Red food color-pinch( if required)
Onions big diced-1
Capsicum/ Bell pepper diced-1
Ginger and Garlic minced-2tsp
Green chilly chopped-1
Veg bouillon cube-1
Soy sauce-1tbsp
Pepper powder-1tsp
Salt and Sugar to taste

Make a thick batter out of rice flour, maida flour, red chilly powder, food color and salt. Heat enough oil in a large kadai, dip the cauliflower florets in the prepared batter and deep fry in hot oil till golden brown and crisp. Heat about 2 tsp of oil in a wok, add the minced ginger and garlic, onions, bell pepper and green chilly. Stir fry for 2 mins and add the fried cauliflower, now season with powdered veg bouillon cube, soy sauce, sugar, salt and pepper. Serve hot as sanck or with fried rice.

Fish fry.

Fish slices-400gms
Ginger and Garlic paste-2tbsp
Red chilly powder-2tsp
Turmeric powder-1/4 tsp
Coriander powder-4tsp
Tamarind paste-1tsp
Salt to taste

Make a smooth paste out of ginger and garlic paste, red chilly powder, turmeric powder, coriander powder, tamarind paste and salt. Marinade the fish slices in this masala for 1 hour. Heat oil in a pan and shallow fry the fish slices until done. Serve hot.

Wednesday, November 18, 2009

Chicken 65 ( Chicken marinaded in Indian spices and deep fried)

Chicken chunks (with or without bone)-500gms
Ginger and Garlic paste-4tbsp
Yogurt/ Thick Curd-4tbsp
Turmeric powder-1/4tsp
Red chilly powder-2 to 3 tsp
Red food color( if required)-pinch
Salt to taste

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color. Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and  marinaded for 4 hours. Heat enough oil to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color. Garnish with sliced onions, green chilly and slice of lemon.

(Note- The taste of the Chicken 65 is mainly on the amount of time it gets marinaded in the masala, i always marinade the chicken pieces the day before i am going to make Chicken 65. By this way the masala will be well absorbed by the chicken pieces. You can also reduce the amount of curd and add one beaten egg to the marination.)

Pad Thai Noodles

Egg Noodles( cooked)-250gms
Scallions or Onions chopped-100gms
Capsicum/ Bell pepper chopped-50gms
Green chilly( sliced)-1
Broccoli florets-2 cups
Eggs( beaten and seasoned with pepper and salt)-5
Garlic cloves( minced)-3tbsp
Chicken broth bullion( mixed with 1 tsp water)-1
Soy sauce-1tbsp
Fish sauce-1tbsp
Sugar, Salt and Pepper to taste

Heat enough sesame oil in a large wok. Add some sugar to the hot oil and let it caramel, add the chopped onions, garlic, bell pepper, green chilly and broccoli and stir fry for 2 mins. Now add the beaten egg and stir fry along with vegetables till the eggs are done. Season with chicken broth bullion, soy sauce, fish sauce, sugar, salt and pepper. Finally add the cooked noodles and stir fry until the sauce and eggs are well coated on the noodles. Serve hot.

Monday, November 16, 2009

Paneer and Peas Chettinad Chukka

Chettinad Chukka is a popular chettinad recipe made with Mutton/Chicken. For the vegetarian version i prepare with Paneer and Peas. You can also use vegetables like Cauliflower, Brinjal or Plantain.

Paneer Cubed-200gms
Peas Boiled-100gms
Onions big chopped-1
Tomato medium chopped-2
Ginger and Gralic paste-1tbsp
Garlic clove chopped-3
Chilly powder-2tsp
Coriander powder-4tsp
Salt to taste
Whole red chilly( broken)-4
Cumin seeds-1tsp
Curry leaves-few

Grind the following to smooth paste
Aniseed/Fennel seeds/Sombhu-1tbsp

Heat oil in a pan add cumin seeds, whole red chilly, curry leaves and chopped garlic. Fry for few minutes and add the onions, ginger and garlic paste saute until the raw smell leaves. Now add the peas, paneer and tomatoes. Fry for few more minutes until tomatoes are mashed. Add red chilly powder, coriander powder and the ground paste and saute for few minutes. Add enough salt and water, bring to boil. Cook until the gravy thickens. Serve hot with Roti/Chapati.

Kalan Kulambu/ Kuzhambu( Mushroom Curry.)

Mushroom/ Kalan( sliced)-250gms
Onion small chopped-1
Tomatoes small chopped-2
Garlic clove sliced-3
Salt to taste
Coconut paste-3tbsp
Mustard seeds-1tsp

Heat oil in a pan, add mustard seeds, when crackels add the onions and garlic. Fry for a min and add the mushrooms and tomatoes. Add kuzhambu thool, turmeric, coconut paste and salt. Add required water as mushrooms tends to leave some water. Boil for 5 mins and serve hot with steamed rice.

Vendakai More Kulambu/ Kuzhambu( Okra in Curd and Coconut gravy)

Any kind of vegetables( like Pumpkin, Brinjal, Ripe mango or even Ulunthu Bonda) can be used for preparing MoreKuzhambu

Ladies finger/ Okra/ Vendakai- 200gms
Curd/Yogurt( beaten)-3cups
Besan flour/Kadalamav-1tsp( dissolve in 2tbsp water)
Turmeric powder-1/4tsp
Salt to taste
Hing/ Asafetida-pinch
Whole red chilly( broken)-3
Mustard seeds-1tsp
Curry leaves-few
Coconut oil-1tsp

Grind the following ingredients to fine paste
Coconut shredded-1/4cup
Ginger minced-2tbsp
Green chilly broken-4

Par-boil the okra in little water and set aside along with water. Next in a deep pan add the beaten curd, dissolved besan flour, turmeric, ground paste and salt. Mix well the curd mixture and add the okar along with water. Bring the curd mixture to boil and allow to boil for 5 mins. In a tadka pan heat coconut oil, add the whole red chilly, mustard seeds, curry leaves and asafetida. When the mustard crackels add this tadka to the Morekuzhambu. Serve hot with steamed rice. 

Saturday, November 14, 2009

Indo Chinese Indian Chilli Prawns.

Prawns-25 to 30
Onion big diced-1
Capsicum small diced-2
Garlic clove chopped-6
Green chilly sliced-2 to 3
Ginger and Garlic paste-1tbsp
All purpose flour/ Maida-2tbsp
Rice flour-1 1/2tbsp
Red chilly powder-1 1/2tsp
Red food color-pinch
Ajinomoto/ Msg-1tsp
Soy sauce-2tbsp
Green Chilly sauce-1tbsp
Fish sauce-1tbsp
Pepper and Salt to taste

In a bowl add washed and de-shelled prawns, ginger and garlic paste, food color, chilly powder, salt, maida and rice flour( add 1tbsp of water if required) . Mix well till mixture is well coated on prawns, set aside for 30 mins. Deep fry the marinaded prawns in hot oil till crisp and set aside on paper towel. In a large wok heat about 2 tbsp of sesame oil, add the sugar when the sugar turns brown add the chopped garlic, onions, green chillies and capsicum. Stir fry for a minute( do not over cook) capsicum should retain its crispness. Add the fried prawns to the onions, season well with soy sauce, fish sauce, green chilly sauce, ajinomoto, pepper and salt. Mix well, till the chilly sauce is well coated on the prawns. Serve hot with Fried Rice or Noodles. 

Friday, November 13, 2009

Thalicha Adai/ Adai Dosa.

My mom and granny prepares adai bit differently from others. Instead of flattening the adai batter on a banana leaf and transfering to dosa pan, we pour a laddel ful of batter in a deep kadai and cook on both sides until golden brown and crisp. In this method the adai will be more crispier on the outer surface and soft, moist inside. I have not seen this kind of adai prepartion anywhere even at hotels. We prepare adai in two ways in the first method we add chopped onions and green chilly and in the seconed method we use garlic, red chilly and coconut. The second method had always been my favorite. Here i am posting the second method of adai preparation.

Idly Rice or Ponni Rice-2Cups
Bengal gram/ Kadalai Paruppu-1/2cup
Toordal/ Thoovaram Paruppu-1/2cup
Urad dal-3tbsp
Garlic cloves-7( can be + or - according to taste)
Whole red chilly-7( can be + or - according to taste)
Coconut shredded-1/4cup
Salt to taste

Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly. Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours. After 2 hours, heat 1-2tsps of oil in a kadai on high heat. Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side. Remove the lid and turn the adai on the next side and cook without the lid( each adai will take about 3-4 mins). Cook on both sides until golden brown and crisp. Serve hot with Avial or with Jaggery and Butter. The above quantity will yield about 8 to 10 Adai.

Cauliflower and Egg Stir Fry

Inspired from Pooja's (Experiments In my Kitchen)

Cauliflower florets-500gms
Eggs-4 to 6( i used only egg whites)
Onions big chopped-1
Garlic clove crushed-3
Red chilly powder-2tsp
Salt to taste

Heat oil in a pan add the crushed garlic, onions and cauliflower florets. Saute for 2 mins and add the turmeric, red chilly powder, curry powder and salt. Add required water and cook the cauliflower until done and dry. Now break the eggs in a bowl season with red chilly powder and salt. Beat the eggs till fluffy and add it to the cooking cauliflower. Stir fry both cauliflower and eggs till dry. Serve hot with Chapati or Rice.

Tuesday, November 10, 2009

Simple Potato Fry

Potato medium chopped-3
Onion big chopped-1
Garlic clove crushed-3
Turmeric powder-1/2tsp
Red chilly powder-2tsp
Salt to taste
Mustard seeds-1tsp
Urad dal-1tsp
Curry leaves-few

Heat oil in a pan add mustard seeds and urad dal. When mustards crackle add the onions, garlic and curry leaves fry for 2 mins and add the chopped potatoes. Fry for few more mins, now add the chilly powder, turmeric powder and salt. Add enough water, cover with the lid and cook until the potatoes are done. Serve hot.