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Wednesday, July 28, 2010

Muttai Podimas Biryani/ Scrambled Egg Biryani.

Ingredients for Muttai Podimas/ Scrambled Egg
Onion small finely chopped-1
Green chilly finely chopped-1
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Salt to taste.

Ingredients for Biryani
Basmati or Any Rice-2cups( cleaned and washed)
Onion medium finely sliced-3
Tomatoes medium finely chopped-3
Ginger and Garlic paste-1 tbsp
Red chilly powder-2tsp( +/- according to taste)
Turmeric powder-1/2tsp
Garam masala-2tsp
Black pepper powder-1/2tsp( +/- according to taste)
Salt to taste
Water required
Chopped Mint and Coriander leaves-1/2cup
Thick Curd-1tbsp

For tempering
Aniseed/ Sombu-1tsp
Green Cardamom-2
Cinnamon stick-1" inch
Bay leaf-2

Method for preparing Muttai podimas/ Scrambled eggs.
In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)

Method for preparing Biryani
In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttai podiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.

Aviyal( Mixed Vegetables in Coconut and Yogurt Gravy).

Mixed Vegetables-2cups
Thick Curd/ Yogurt-1/2cup
Turmeric powder-1/4 tsp
Salt to taste

Coconut Oil/ Any Oil-2tbsp
Curry leaves-few

Grind together to smooth paste
Grated coconut-1/4cup
Cumin seeds-1tsp
Green chilly-5( +/- according to taste)

In a large pan add the mixed vegetables, turmeric powder, salt and 1/4 cup of water. Place the pan on medium heat, cover with lid and cook till vegetables are 3/4th done. Remove the lid, add the ground paste to the vegetables and cook for 5 more mins. Check the seasoning, increase the heat and cook till water is absorbed. Once the vegetables are dry, remove the pan from heat and add the thick curd. In a tadka pan heat oil and add the curry leaves, add this tempering to the Aviyal and mix well. Serve hot.

Nethili Karuvadu Varuval/ Dry Anchovies Fry

Nethili Karuvadu/ Dry Anchovies( Cleaned and washed)-250gms
Red chilly powder-2tbsp
Turmeric powder-1tsp
Tamarind pulp-1tsp
Salt to taste( use very less salt as the dry fish is already salted and preserved)

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Add this paste to dry anchovies, mix well and allow to marinade for atleast 15 to 20 mins. Heat a wok, add 3 to 4 tbsp of oil. When hot add the marinated anchovies and fry till golden brown and crisp. Serve with steamed rice, sambar and rasam.

Thursday, July 22, 2010

CSN Stores- Wide range of Coffe Maker.

I was looking for a best coffee maker for my house and i ended up in this wonderful site.

It is the CSN Stores.
Based in Boston is in the Top 3 online U.S. retailer of home and office goods. They have more than 200+ stores for furniture, housewares, home decor, school and office supply etc. 

They have wide variety and brands of coffee maker from Regular Coffee Press to Programmable Thermal Coffee Maker.

Below are few current hot items on the website 

Ghee Idli Sambar.

Click here for-> Tiffan Sambar recipe

Urad Dal/ Ulunthu/ Black gram-1cup
Idli Rice-2cup
Salt and Water required

Wash and Soak Idli rice and Urad dal  separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).
Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water. 
In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.

While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Tuesday, July 20, 2010

Mutton Chukka Varuval( Lamb Fry).

Mutton/ Lamb-1/2kg
Onions medium( finely sliced)-2
Ginger and Garlic paste-2tbsp
Red chilly powder-2tbsp( +/- according to taste)
Turmeric powder-1tsp
Salt to taste

For tempering
Whole dry red chilly-8
Curry leaves-4 sprigs

In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook mutton for 20 mins  or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry. Serve hot. 

Vareka uperi( Plantain and Black eyed peas curry)

Lobia( black eyed peas)- 1cup( soaked overnight and pressure cooked)
Plantain( peeled and cubed)-1
Onion medium finely chopped-1
Salt to taste

For tempering
Mustard seeds 1tsp
Urad dal-1/2tsp
Dry red chilly-3
Curry leaves- 1sprig
Oil- 2tbsp

Grind following to smooth paste
Cumin seeds-1tsp
Grated coconut-5tbsp
Garlic clove-6
Green chilly-2

Heat oil in a pan, when hot add the tempering ingredients and allow the mustard to crackle. Next add the chopped onions and saute for a minute, then add the plantain and saute for few more mins. Now add the lobia, ground paste, turmeric powder, required salt and 1/4 cup water. Cover the pan with a lid and reduce the flame and cook till the raw banana is tender. Once the raw banana is done, remove the lid, increase the heat and cook till the gravy is thick and dry. Serve hot with steamed rice or appam.

Saturday, July 17, 2010

Rava Idli( Tempered Sooji Idly).

Roasted rava/ sooji-3 cups
Thick curd-3 cups
Shredded coconut-1/4 cup
Green chilly finely chopped-2( +\- accoring to taste)
Hing/ asafetida- 1/4 tsp
Salt to taste
Curry leaves chopped-few
Corriander leaves chopped-1/2 cup
Broken cashewnuts fried-4 tbsp

For tempering
Mustard seeds-2 tsp
Urad dal-3 tsp
Channa dal-3 tsp
Oil-4 to 5 tbsp

For garnishing
Shredded carrots or peas or whole fried cashewnuts.

In a large bowl add thick curd and beat well, next add the shredded coconut, finely chopped green chilly, hing, curry leaves, coriander leaves, broken fried cashew nuts and salt to taste. In a tadka/ small pan heat oil, when oil is hot add the tempering ingredients and fry till dals are golden brown. Add the tempering to the curd mixture and mix well. Finaly add the roasted rava to the curd mixture and mix well so no lumps are formed. Set this rava idli batter aside for an hour. Add water to the idli cooker and bring to boil. Now seprate idli plates from the stand and grease the idli moulds with oil. Place the garnishing ingredient in each moulds and pour spoonful of rava idli batter into the idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 15 mins. When the rava idlis are done, remove the idlis from the idli moulds and place in the insulated casserole. Serve hot Rava idlis with Coriander chutney and Sambar.

Maida Cake / Maida Burfi

Maida cake sweet
Maida- 1 cup
Sugar- 2 cups
Ghee- 1/2 cup
Vanilla essence - 1/2 tsp
Cashew nuts broken required
Color- little
Water- less than 1/4 cup

1. Grease tray and keep ready, heat ghee in a pan, when it's hot fry cashews keep aside.
2. Next add maida to hot ghee in the pan pan and roast until nice aroma comes, remove pan from heat and place on kitchen counter.
3.Dissolve sugar with water in a pan, add essence and color, place pan on heat and boil until you get one sting consistency. 
4. Immediately pour this sugar syrup to pan which roasted maida and cashews is kept. Keep stirring the maida mixture( the pan need not be on stove it can be on kitchen counter) at first mixture will loosen, then forms to big mass which will not stick to sides of pan. 
5.Quickly transfer this to greased tray n cut into squares.

Tuesday, July 13, 2010

Butter Garlic Noodles and Chilly Vegetables.

For Butter Garlic Noodles

Plain Noodles or Thin Spaghetti-1 packet
(Boiled and drained as per packet instruction)
Butter-3 to 4 tbsp
Garlic clove-5 to 6( finely minced)
Red chilly powder-1/2tsp or White Pepper-1/2tsp
Salt to taste

Heat a wok, add butter and allow to melt( do not burn). When butter starts melting add the minced garlic and saute for a min until the aroma of garlic raises. Now add the boiled noodles, red chilly powder or white pepper and salt. Toss the noodles well until the butter and garlic is well coated on each strings.

For Chilly Vegetables Gravy

Mixed Vegetables-2cups
(Carrots, Baby corn, Green beans, Tofu, Aubergine, Cabbage etc)
Ginger minced-1"inch
Garlic minced-4cloves
Green chilly slit-2
Dark Soy sauce-1tbsp(+/-)
Green chilly sauce-1tbsp(+/-)
Chilly vinegar-1/2tsp
White pepper-1tsp
Salt to taste
Cornflour-1tbsp( Mixed with 1tbsp water)
Chinese sesame oil or any oil-2tbsp

Heat oil in a wok when hot add the minced ginger, garlic and slit green chilly. Stir for a min and add the mixed vegetables, saute the vegetables for 2 to 3 mins until they are crisp and tender. Reduce the heat to medium and add the soy sauce, green chilly sauce, vinegar, sugar, pepper and salt. Keep stirring for another 3 mins and add cup of water. Check the seasoning and bring the mixture to boil. When the mixture boils, add the cornflour paste and keep stirring until the gravy thickens. Serve hot with fried rice or noodles or steamed rice.

While serving
Take a wide soup bowl and spread the prepared Butter Garlic Noodles inside. Make a well in the center of noodles and pour the Chilly Vegetables. Garnish with chopped Cilantro and serve hot.

South Indian Fish Fry/ Meen Varuval.

Any variety of fish-1/2kg( Cleaned and washed)
Red chilly powder-3tbsp
Turmeric powder-1tsp
Tamarind pulp-1tsp
Salt to taste

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Apply this paste on each fish pieces and allow to marinade for 15 to 20 mins.
Heat a wok, add 2 to 3 tbsp of oil. When hot add 4 to 5 fish pieces and fry the fish on both sides until golden brown. Serve hot with steamed rice, sambar and rasam.