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Thursday, March 31, 2011

Prawn Vadai/ Era Vadai( Prawn Fritters).


Ingredients
Prawns/Eral-500gms
Bengal Gram/ Kadalai Paruppu/ Split chick peas-3/4cup
Onion medium finely sliced-1
Ginger and Garlic paste-1tsp
Red chilly powder-1tsp
Turmeric powder-1tsp
Baking soda-1/4tsp
Curry leaves-few( roughly chopped)
Salt to taste
Oil required

Grind the following ingredients to smooth paste( Ground masala paste)
Ginger-1/2inch
Garlic-5 cloves
Whole dry red chilles-6
Sombu/ Fennel seeds-1 1/2tbsp

Method
Wash and soak the bengal gram for 1 hour and grind it coarsely. 
In a small sauce pan add prawns, 1 tsp ginger and garlic paste, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt and few tbsps water. Cook the prawns for 3 mins, remove from heat and set aside to cool. When prawns reach room temperature chop the prawns coarsely. 
In a medium bowl add coarsely ground bengal gram, finely sliced onions, chopped curry leaves, coarsely chopped prawns, ground masala paste, turmeric powder, baking soda, required salt and 2tsp of oil. 
Mix well so the bengal gram, prawn and onion mixture is well blended. 
Heat enough oil in a pan to deep fry. When the oil is hot, divide the prawn vada mixture into equal sized balls.
Flatten each ball between the palm and slide it into the hot oil, you can add maximum of five vadas at a time, depending on the size of the pan. Cook the vadai on medium heat until golden brown in color( Prawn vadai has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot.

Saturday, March 26, 2011

Chicken Curry with Peas and Large green chilly


Ingredients
Chicken-750gms
Onion large( chopped)-1
Tomato large( chopped)-1
Green peas- 1/4cup
Large green chilli/ Anaheim Pepper( remove seeds and chopped)-2
Coriander seeds-2tbps
Cumin seeds-1tbsp
Pepper corns-1tsp
Whole red chilles-5
Ginger and Garlic paste-2tbsp
Salt to taste
Oil required
Curry leaves-few
Coriander leaves-few


Method
Roast and grind together coriander seeds, cumin seeds, pepper corns and red chilles to fine powder. 
Heat oil in a pan, when hot add the onions and curry leaves, fry till onions turn brown, next add the ginger and garlic paste and fry till the raw smell leaves. Now add the ground spices and fry for few more minutes. Add the chicken pieces and saute till chicken turns white. Next add the large green chilles, peas and tomatoes and cook till tomatoes are cooked and mashed. Season with salt, add 1/4 cup water and mix well. Cook until chicken is tender and thick gravy remains. Garnish with coriander leaves and serve hot with roti or steamed rice.

Three Pepper and Cheese Quesadilla



Ingredients
Flour Tortillas( medium size)-8
Green Bell pepper/ Green Capsicum( chopped)-1/3cup
Red Bell pepper/ Red Capsicum( chopped)-1/3cup
Yellow Bell pepper/ Yellow Capsicum( chopped)-1/3cup
Mexican Cheese Blend( shredded)-2cups
Green chillies( thinly sliced)-3( optional)
Salt to sprinkle


Method
In a non stick pan add 1 tbsp oil and slightly saute green pepper, red pepper, yellow pepper and green chilles for 1 minute. Sprinkle little salt over the bell pepper mixture, set aside and allow to cool. Half cook the tortillas on hot griddle and set aside. Take each tortilla, on half side spread about 2 to 3 tbsps of pepper mixture and top with required cheese( more the cheese, more the taste). Fold the other half of tortilla covering the cheese and pepper mixture. Once again cook the filled tortillas on hot griddle until the cheese completely melts and tortillas are slightly crisp. Serve hot.( You can also fill the tortillas with cooked and shredded chicken).

Thursday, March 24, 2011

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Wednesday, March 23, 2011

Pa Jun (Korean Crispy Pancakes)

Pa Jun
This is an authentic Korean appetizer made with flour, scallions and celery.

Ingredients
All purpose flour/ Maida-2cups
Egg( slightly beaten)-1
Oil-2tbsp
Celery( chopped)-1/2cup
Scallions( green part chopped 2" lengthwise)-1 bunch
Salt to taste
Water required
Oil for cooking

Dipping sauce ingredients
Soy sauce-1/4cup
Rice wine vinegar-1/4cup
Chilli and Garlic sauce-4tbsp
Sesame oil-2tbsp
Korean Scallion Pancakes
Method
First in a medium size bowl mix all the dipping sauce ingredients and set aside.
Next in a large bowl add flour, beaten egg, 2tbsps oil, chopped celery, chopped scallions, required salt and water. Mix well into a smooth and thin batter. Heat 2 tbsp oil in a non stick pan, when hot add 1 to 2 scoops of batter. Swirl the pan so that the batter is well spread for thin pancakes. Cook each side of the pancakes for about 4 to 5 mins or until the pancakes are golden and crisp. Serve hot with the prepared Dipping sauce.


Tuesday, March 22, 2011

Kumbakonam Special Kadappa( Moong dal Curry)


Ingredients
Moong dal (washed and drained)-1/2cup
Onion medium (chopped)-1
Tomato small (chopped)-1
Green chillies (slit)-2
Garlic cloves (sliced)-3
Carrot( diced)-1/2cup
Potato( diced)-1/2cup
Chilli powder-1tsp
Turmeric powder-1/4tsp
Salt to taste

Grind together
Coconut scrapings-1/4cup
Ginger root-1"

For tempering
Cinnamon stick-1”
Cloves-2
Cardamom-1

Method
Pressure cook moongdal with onion, tomato, green chillies, garlic, carrot, potato, chilli powder, turmeric and water. Heat oil in a pan when hot add cinnamon, cloves and cardamom, when the aroma leaves. Add the cooked moong dal mixture, ground coconut paste and season with salt. Allow the gravy to boil for 5 mins. Serve hot with idly and dosa.

Thursday, March 17, 2011

Vegetable Semiya( Vermicelli) Biryani


Ingredients
Roasted Semiya( Vermicelli)-250gms
Carrot( chopped)-1/4cup
Beans( chopped)-1/4cup
Fresh green peas-1/4cup
Sliced mushrooms-1packet
Onion large( sliced)-1
Tomato lerge( chopped)-1
Green chilli( slit)-3
Ginger and Garlic paste-1tbsp
Corriander leaves-1cup
Mint leaves-1cup
Red chilli powder-1tsp
Turmeric powder-1/4tsp
Coconut milk( thick)-1cup
Salt to taste

For tempering
Cinnamon-2"
Cloves-4
Cardamon-2
Bay leaf-2
Oil required


Method 
Heat oil in pan, when hot add the tempering ingredients and fry for few seconds until the aroma of whole spices rise. Now add the chopped onions and fry until onion turns pink, next add the green chilli, carrots, beans and freah peas and fry for few more mins. Now add the ginger and garlic paste and fry till the raw smell leaves. Add the mushrooms, mint leaves, corriander leaves, tomatoes and fry till tomatoes are mashed. Now season the vegetable mixture with red chilli powder, turmeric powder and salt. Reduce the heat and add the thick coconut milk to the vegetables. Based on the amount of vegetable gravy measure and add water for the semiya( vermicelli). Bring the gravy to boil, check the seasoning and add the roasted semiya( vermicelli). Stir well and cover the pan with a lid, cook on reduced heat until the semiya and vegetables are well cooked and tender. Serve hot with raita of your choice.

Paneer Kothu Parotta


Ingredients
Parotta cooked( tear into pieces)-5
Paneer( grated)-2cups
Onion large( minced)-1
Tomato large( minced)-1
Ginger and Garlic paste-2tsp
Red chilli powder-2tsp
Turmeric powder-1/4tsp
Salt to taste
Cinnamon-1"
Cloves-4
Curry leaves-few

Method 
Heat oil in a pan when hot add the cinnamon and cloves. Fry the whole spices for a min until the aroma rises. Add the minced onion and fry for few mins, next add the ginger and garlic paste and fry until the raw smell leaves. Now add the minced tomatoes and fry until tomatoes are mashed. Add the grated paneer and stir fry for few seconds. Add the red chilli powder, turmeric powder and salt and stir fry for few more seconds. Add the curry leaves and vegetarian chalna, bring the mixture to boil and add the parotta pieces. Stir fry and cook on reduced heat until the parotta is dry and crisp. Serve hot.

Wednesday, March 16, 2011

Kongunadu Style Chicken Biryani( with Jeera Samba Rice).


Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required

For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required

For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3

To serve along with biryani
Hard Boiled eggs( shelled)-6


Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.


Vegetarian Chalna


Ingredients: 
Mixed Vegetables( chopped)-2cups( like beans, carrots, peas, potatoes, cauliflower etc).
Onion large( chopped)-1
Curry leaves- few
Tomato large( chopped)-1
Ginger and Garlic paste-1tbsp
Red chilli powder-1tsp
Cumin powder-1tsp
Turmeric powder-1/4tsp
Salt to taste

Grind to smooth paste
Fresh coconut shredded-1/4cup
Sombu/ Fennel seeds-1tbsp
Black Pepper-2tsp

For tempering
Cinnamon-1"
Cloves-4
Green cardamon-2
Oil required

Method
Heat oil in a kadai, when hot add the tempering ingredients and fry till the aroma of the whole spices rise. Now add the chopped onion and curry leaves and fry for few mins until onion turns transparent. Add the ginger and garlic paste and fry until the raw smell leaves. Next add the chopped mixed vegetables and stir fry for 5 mins. Now add the tomatoes and fry till the tomatoes are mashed. Season the vegetables with red chilli powder, cumin powder, turmeric powder and salt. Add enough water to the vegetables and bring the mixture to boil. When gravy boils add the ground coconut paste. Reduce the heat and cook the chalna on low heat until the gravy thickens. Serve hot Vegetarian chalna with Biryani, Parotta or Chappati.

Rava Upma/ Sooji Upma


Ingredients
Rava/ Semolina-1cup
Onion medium (sliced)-1
Green chilli( broken)-3
Urad dal-2tsp
Channa dal-2tsp
Mustard seeds-1tsp
Curry leaves- few
Oil required
Salt to taste
Water-2cups

Method
Boil two cups of water in a pan along with required salt for upma.
Heat oil in a pan, when hot add the mustard seeds and allow to crackle. Add the channa dal and urad dal to the pan and fry until they turn golden brown. Next add the chopped onions, green chilli and curry leaves and fry the onions until they turn pink, now reduce the heat and add the rava, stir fry the rava for few mins. Now add the boiling water to the rava mixture( be careful and stay little away from the pan as the rava mixture will splutter around). Give a good stir and cook rava upma on reduce heat for few mins. Serve hot with chutney of your choice.

Saturday, March 5, 2011

Indo-Chinese Vegetable Fried Rice.


Ingredients
Basmati Rice (cooked)-2cups
Carrot (finely chopped)-1/4cup
Beans (finely chopped)-1/4cup
Garlic cloves (chopped)-2
Soy sauce-1/2tsp
Maggi seasoning/ Vegetable Bouillon Cube-1( Optional)
Pepper and Salt to taste

Method
Heat oil in a wok; add garlic, carrot, and beans. Stir fry for a minute. Add the cooked rice. Add soy sauce, veg bouillon cube and season with salt and pepper. Serve hot with Gobi Manchurian, Hot and Sour vegetables, etc.

Chicken Chukka


Ingredients
Chicken( cut into small pieces)-300gms
Onion small( chopped)-1
Garlic cloves( thinly sliced)-8
Ginger and Garlic paste-1tbsp
Whole red chilli-8
Curry leaves-few
Red chilli powder-2tsp(+/-)
Turmeric powder-1/4tsp
Aniseed/ Sombu powder-2tsp
Salt to taste
Oil required

Method
Heat oil in a kadai, when hot add the sliced garlic and whole red chillies, saute for a minute and add the onions and curry leaves. Fry the onions till it turns brown, now add the ginger and garlic paste and fry till raw smell leaves. Next add the chicken pieces and saute till the meat turns white. Now add the red chilli powder, turmeric powder, sombu powder, salt and 1/4 cup water. Give a stir, cover the kadai with a tight lid and reduce the flame and cook the chicken for 15 to 20 mins until the meat is fully cooked and tender. When the water is fully absorbed increase the heat and cook the chicken till dry and crisp. Garnish with coriander leaves and serve hot with steamed rice, sambar.

Wednesday, March 2, 2011

Chicken Tikka Masala


Ingredients 
Chicken Tikka Pieces-10( Click Here for Chicken Tikka recipe)
Onions- 1 nos( Fry till golden brown and grind to smooth paste)
Ginger and Garlic paste-1/2tsp
Kashmiri red chilli powder-1 1/2tsp(+/-)
Coriander powder-1tsp
Garam masala-1tsp
Kasuri methi( crushed)-1tsp
Heavy cream-1/2cup
Butter-3tbsp
Salt to taste
Orange food color-few drops(optional)
Coriander leaves to garnish.

Method
In a sauce pan add the basic tomato gravy to this add fried onion paste, ginger and garlic paste, kashmiri red chilli powder, coriander powder, garam masala, kasuri methi and salt, mix well. Place the pan on medium heat and cook for 3 mins stirring constantly. Next add the prepared chicken tikka pieces. And cook for another 2 mins, now add the heavy cream and melted butter. Increase heat cook for another 1 min and remove from heat. Garnish with coriander leaves and serve hot with Naan or Rice.

Basic Tomato Gravy/ Sauce( Base for all types of gravies and curries).

In hotels and restaurants they make this basic tomato gravy in batches and store for few days. This tomato gravy is the base for all the gravies and curries you order at an restaurant. For example if you order for paneer butter masala, this gravy is used as base, to this they add the other ingredients like panner, kasuri methi, butter and heavy cream. With this basic gravy you can prepare as many gravies and curries as Channa Masala, Paneer Butter Masala, Peas Masala, Chicken tikka Masala, Lamb Curries etc.

Ingredients
Tomatoes Large-10
Garlic cloves-15
Ginger piece-3"( Chopped)
Black pepper corns-1tsp
Cumin seeds-3tsp
Dried Bay leaves-5
Green Cardamoms-6
Cloves-6

Method
Boil the tomatoes in hot water for 3 mins or microwave tomatoes for 1 minute. Peel off the tomatoes skin and chop them. Add the chopped tomatoes, ginger, garlic and whole spices and 5 cups of water in a pan. Cook the mixture on medium heat till tomatoes are tender and cooked. Cool the tomato mixture, remove the whole spices and puree in blender till smooth consistency.