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Friday, January 27, 2012

Rajma Masala Recipe

Rajma Masala Recipe

Red kidney beans- 1 cup
Onion large chopped- 1 no
Tomato medium chopped- 1 no
Ginger and Garlic paste- 1 tsp
Red chilli powder- 1 and 1/4 tsp
Garam masala powder- 1 tsp
Amchoor powder- 1/2 tsp
Kasoori methi( crushed)- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil required

Soak red kidney beans in water overnight. 
Next day pressure cook the red kidney beans until soft and slightly mash. 
Heat oil in a pan, when oil is hot add the cumin seeds and fry for a second. 
Add chopped onion to the pan and fry until brown. 
Next add ginger and garlic paste and fry until raw smell leaves. 
Add red chilli powder, garam masala powder, amchoor powder, kasoori methi and salt. 
Fry for few seconds until the spice powder are cooked. 
Add the chopped tomatoes and fry till the tomatoes are cooked and mashed. 
Now add the cooked Red kidney beans to onion mixture. 
Add couple of tbsp of water to the red kidney beans and cook until the Rajma masala is dry. Garnish with coriander leaves and serve with hot pulka, chapati or with pulao.

Tuesday, January 24, 2012

Mushroom Curry/ Mushroom Gravy

Mushroom Curry

White button mushrooms- 1 packet( 200 gms)
Onion large( grind to paste)- 1 no
Tomato large( chopped)- 1 no
Green chilli( break into halves)- 2 nos
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Coriander powder- 2 tbsp
Cumin powder- 1 tsp
Garam masala powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 3 tbsp
Cinnamon- 1" piece
Cardamom- 2 nos
Cloves- 4 nos
Curry leaves and Coriander leaves- few( to garnish)

Mushroom Gravy
Clean and cut the button mushrooms into thick slices.
Heat oil in a sauce pan, when hot add the cinnamon, cardamom and cloves.
Fry the whole spices until the aroma rises.
Now add the ground onion paste and fry until the onion paste turns brown in color.
Add the ginger and garlic paste to the frying onion paste and sauté until the raw smell of ginger and garlic leaves.
Next add the chopped tomatoes, broken chilli, red chilli powder, coriander powder, cumin powder, garam masala powder and salt.
Fry until the tomatoes are mashed and the spice powders are cooked.
Now add the sliced mushrooms to the pan and stir well.
Mushroom will tend to leave some water, add some more water until desired consistency of the gravy is obtained.
Check the gravy seasoning, cover the pan with lid and cook mushroom gravy on low flame for 5 mins.
When the Mushroom Masala is done garnish with chopped curry leaves and coriander leaves.
Serve hot Mushroom Masala with Nan, Chapati, Jeera Pulao etc.

Mushroom Masala

Friday, January 20, 2012

Basic Devil's Food Cake Recipe- without frosting

Devils Food Cake
All purpose flour- 1 and 3/4 cups
Baking powder- 2 tsp
Baking soda- 3/4 tsp
Salt- 3/4 tsp
Unsalted butter- 11 tbsp
Sugar granulated- 1 and 1/2 cups
Cadburys cocoa powder- 2/3 cup
Egg- 2 nos
Vanilla essence- 1 tsp
Warm water- 1 and 1/3 cups

Sift together flour, baking powder, baking soda and salt in a bowl.
Beat butter in a bowl until creamy with help of electric beater, add sugar, cocoa powder, eggs and vanilla essence one by one to the butter, beat until well blended.
At low speed add both flour mixture and warm water one by one to the butter mixture, mix on low speed for 30 secs.
Pre heat oven at 325 F, grease 9 x 3 inch pan.
Pour prepared cake batter to the pan.
Bake cake in the center rack of the oven for 45 mins, bake until a knife comes out clean when inserted in the center of baked cake.
Cool on wired rack and cut Devils Food Cake into desired slices.

Devils Food Cake- Basic recipe
Recipe Courtesy
The Cake Book
Tish Boyle

Thursday, January 19, 2012

Kondai Kadalai Sundal Recipe

Kondai Kadalai Sundal Recipe


Black Channa/ Black Chickpeas- 2 cups.

Amchoor powder/ Dry mango powder- 1 tsp

Salt to taste
Whole dry red chilli- 6 nos
Asafetida- few pinches
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Curry leaves- few


Soak the black channa in water overnight.

Next day wash and pressure cook the black channa for 5 mins or until tender.
Drain the cooked Black channa in a colander until the water is drained.
Add the drained channa to a bowl, season with amchoor powder, asafetida and salt.
In small pan heat 1 tbsp oil, when hot add the mustard seeds.
When the mustard crackles, add the urad dal, chana dal, whole dry chillis and curry leaves.
Fry until dals turns golden brown.
Add this tempering to the prepared black channa sundal.
Toss well the black channa and serve hot Sundal as snack.

Saturday, January 14, 2012

Kola Urundai Kuzhambu

Kola Urundai Kuzhambu
How to make Chettinad special Mutton Kola Urundai Kulambu

Ingredients to make Kola Urundai
Boneless Mutton( Lamb)- 1/4 kg
Fresh shredded Coconut- 5 tbsp
Onion medium chopped- 1 no
Garlic cloves whole- 6
Red chilli powder- 1 tbsp
Turmeric powder- 1/4 tsp
Ginger- 1" piece
Salt to taste

Grind the above ingredients to fine paste without adding water. 
If required add one beaten egg to the ground mutton mixture and mix well. 
Shape the mutton mixture to small balls and set aside.
Mutton Kola Urundai Kulambu
Ingredients to make Kuzhambu( Curry)
Onion large minced- 1 no
Tomato large chopped- 1 no
Curry leaves- few
Ginger and Garlic paste- 1 tbsp
Salt to taste
Cinnamon stick- 1" piece
Cloves- 6 nos
Cardamom- 3 nos
Sombu/ Fennel seeds- 1 tsp
Oil- 4 tbsp

Grind below ingredients to smooth masala paste
Freshly shredded Coconut- 1/4 cup
Fried gram dal- 1 tbsp
Kuskus- 1 tbsp
Sombu/ Fennel seeds- 2 tbsp
Red chilli powder 2 tsp
Turmeric powder- 1/4 tsp


Heat 4 tbsp oil in a pan when hot add cinnamon, cloves, cardamom and sombu. 
Add minced onion and fry till brown. 
Next add ginger and garlic paste and fry until raw smell leaves.
Now add the ground masala paste and fry on medium heat until the oil separates on sides of the pan.
Add chopped tomatoes and very little tamarind water( optional).
Add required salt, 1+1/2 cup hot water and bring the gravy to boil.
 When gravy starts boiling add prepared meat balls, reduce the heat and cover pan with lid.
Allow the meat balls to cook in the gravy, when meat balls are cooked increase heat and cook till gravy thickness. Garnish with coriander and curry leaves.

Note- In the traditional method raw meat balls are cooked in the gravy itself. 
If  you feel that the raw meat balls may break in the gravy, first deep fry the meat balls in hot oil till golden brown and then add it to the boiling gravy.

Meat Balls Curry

Mutton Kola Urundai Fry.

Kola Urandai
How to make Chettinad Mutton Kola Urundai.

Boneless Mutton( Lamb)- 1/4 kg
Fresh shredded Coconut- 5 tbsp
Onion medium chopped- 1 no
Garlic cloves whole- 6
Ginger- 1" piece
Red chilli powder- 1 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil to deep fry

Mutton Kola Urandai
Grind boneless mutton pieces, shredded coconut, chopped onion, garlic cloves, ginger piece, red chilli powder, turmeric and required salt together to a fine paste without adding water.
If required add one beaten egg to the ground mutton mixture. 
Shape the ground mutton kola mixture into small balls( urundai).
Heat enough oil in a pan to deep fry, when oil is hot carefully drop the prepared mutton kola balls into the hot oil.
Fry the balls on medium heat so the mutton kola balls are well cooked inside.
Fry the mutton kola balls until golden brown and drain from oil. 
Serve hot Mutton Kola Urundai as a side dish to meal or as snack.

Note- Kola Urundai can be prepared with Chicken.
You can also prepare delicious Mutton Kola Urundai Kuzhambu with the above Mutton Kola Urundai fry recipe.

Friday, January 13, 2012

Bread Manchurian Recipe

Bread Manchurian Recipe

Ingredients to fry Bread.
Bread slices- 6 nos
Cornflour- 2 tbsp
All purpose flour/ Maida- 1/2 tbsp.
Pepper and Salt to taste
Oil required

Ingredients for Manchurian Sauce
Onion large diced- 1 no
Capsicum/ Bell Pepper small diced- 1 no
Garlic cloves minced- 4 nos
Ginger minced- 1/2" piece
Green chillis chopped- 3
Soy sauce- 1 tbsp
Chilli vinegar- 1/2 tsp
Red chilli powder- 1/2 tsp
Ajinomoto- less than 1/4 tsp
Red food color- few pinches
Sugar- 1/4 tsp
Salt to taste
Oil- 2 tbsp

Bread Manchurian Indian Chinese
In a deep bowl make a very thin batter out of cornflour, maida, pepper, salt and water.
Heat a tawa or a pan, dip the bread slices in the prepared batter until the batter is lightly coated on the bread slices and place the bread slices on hot tawa.
Smear 1 tsp oil around the bread slices and fry them until the both sides of bread are golden in color.
Remove the bread slices on to a plate and chop them into bite size squares.
Next heat 2 tbsp oil in a sauce pan, when hot add the diced onion, diced capsicum, chopped green chilli, minced garlic and minced Ginger.
Sauté the onion for few secs, reduce the heat to medium and add the red chilli powder, soy sauce, vinegar, ajinomoto, red food color, sugar and require salt.
Add one tbsp of water to make a thin sauce and increase the heat.
When sauce starts to boil add the fried and chopped bread squares to the sauce.
Stir well so that the bread pieces are well coated with sauce and fry until the Bread Manchurian is dry.

Note- For extra crispier bread manchurian make a thick batter by increasing the amount of flour, dip the bread slices in the batter until the bread slices are well coated and deep fry in hot oil .

Thursday, January 12, 2012

Chicken Chettinad- Authentic Chettinad Chicken Recipe

This is an authentic and original Chicken Chettinad Recipe from Mr. Baskharan head cook at 
Chettinad Aranmanai( Palace).
This is not like the other fancy Chicken Chettinad Recipes which are available in the Internet. This is an 100% true Chettinad Chicken Recipe which does not require so many ingredients and not tedious like the other ones.
Few handful of ingredients which are normally available in you kitchen and 15 mins of your time will do good to prepare this delicious Chicken sidedish.
Try at your home and this will be keepsake recipe forever.

Authentic Chettinad Chicken
Chicken pieces with bone- 1/2 kg ( 1 pound)
Onion large chopped- 2 nos
Tomatoes large chopped- 2 nos
Whole dry red chilli- 5 nos
Curry leaves- few sprigs
Sombu/ Fennel seeds- 1 tsp
Oil- 4 tbsp

Masala ingredients to grind
Coconut shredded- 5 tbsp
Fried gram dal/ Pottu Kadalai- 1 tbsp
Kuskus( roasted)- 1 tbsp
Ginger- 1" pieces
Garlic cloves- 5 nos
Sombu/ Fennel seeds- 1 tbsp
Red chilli powder- 1 1/2 tsp( +/- according to spiciness)
Coriander Powder- 1 tbsp
Turmeric powder- 1/4 tsp.
Water- 2 tbsp

Chicken Chettinad
Clean and wash the chicken pieces and set aside.
Grind the given masala ingredients to a very smooth paste by adding very little water and set aside.
Heat oil in a pan, when hot add the sombu seeds, whole dry chilli and curry leaves.
Add the chopped onions to the pan and fry for few seconds.
Next add the chicken pieces and sauté until chicken pieces turn pale.
Add the ground masala paste to the chicken and fry for 2 mins.
Now add the chopped tomatoes and sauté for another 2 mins.
Add a cup of water to the chicken and add required salt.
Bring the chicken mixture to boil, cover pan with a lid and cook chicken on low flame.
When the chicken pieces are tender and fully cooked, remove pan lid and increase the heat.
Fry the chicken until the gravy is completely absorbed and dry.
Serve hot Chicken Chettinad with steamed rice, Sambar and Rasam.

Chettinad Chicken

Hotel style Green Coconut Chutney/ Kothamalli Chutney.

Coconut shredded- 4 tbsp
Coriander leaves- 1 bunch
Green chilli- 3 nos
Tamarind pulp- less than 1/4 tsp
Salt to taste
Mustard seeds- 1 tsp
Urad dal- 1 tsp

Grind coconut, coriander leaves, green chili, tamarind pulp and salt to a very smooth and fine paste by adding very little water.
Heat 1 tsp oil in a small or tadka pan, when hot add mustard seeds and urad dal.
When mustard seeds crackle add the tempering to the ground chutney.
Mix well and serve with hot Idli, Dosa.

Wednesday, January 11, 2012

Paneer Maggi Noodles Recipe

Paneer Maggi Noodles Recipe
Maggi Masala noodles- 2 pack
Paneer/ Indian cottage cheese( cut into tiny cubes)- 1 cup
Onion medium( finely chopped)- 1 no
Carrot( finely diced)- 1 no
Fresh green peas- 1 cup
Green chilli( broken into half)- 1 nos
Cumin seeds- 1 tsp
Red chilli powder- 1/4 tsp
Cumin powder- 1/4 tsp
Aniseed powder/ Sombu powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Salt- less than 1/4 tsp
Oil to shallow fry+ 1 tbsp
Maggi Noodles Recipe

Shallow fry the paneer cubes in hot oil until golden brown and set aside.
Heat oil in pan add cumin seeds, when cumin seeds starts to crackle add onions, green chilli and fry.
Add the peas, carrot and fried paneer to frying onions.
Add red chili powder, cumin powder, sombu powder, turmeric powder and salt.
Fry the vegetables and paneer  for few seconds and add two cups of water.
Bring the paneer mixture to boil and add the given Maggi noodle taste maker and mix well.
Next add the noodles to the boiling paneer mixture, mix well and cooked covered for two minutes on medium flame.
Once Maggi noodles are cooked and water is absorbed, garnish paneer Maggi noodles with coriander leaves and serve hot.

The cooked paneer Maggi noodles should not be too dry or too watery.
This recipe can be prepared with any kind of instant noodles.

Paneer Noodles

Monday, January 9, 2012

Savory Egg Muffins.

Savory Egg Muffins

Eggs- 4 nos
Milk- 1/4 cup
Onion large minced- 1 no
Tomato large finely chopped- 1 no
Capsicum/ Bell pepper medium chopped- 1 no
Green chilli finely chopped- 2 nos
Coriander leaves or Parsley chopped- few tbsp
Salt and Pepper to taste

Savory Egg Muffins
In large bowl whisk milk and eggs together until frothy. Add minced onion, chopped tomatoes, chopped capsicum, chopped green chilli, chopped coriander leaves, pepper and salt to the beaten eggs and milk mixture. Mix well.
Pre- heat oven to 300 degree F.
Lightly grease the muffin pan and pour the prepared egg mixture upto 3/4th of each muffin cup.
Place the muffin pan in the center rack of the oven. Bake for 10 to 15 mins or until the savory egg muffins are well cooked and done.
Serve Hot Savory Egg Muffin with hot toast or sandwich between Croissants and English Muffins.

Egg Muffins

Sunday, January 8, 2012

Coconut Rice/ Thengai Sadam

Coconut Rice
Cooked Rice- 3 cups
Fresh Coconut( shredded)- 1/2 cup
Green chilli( finely chopped)- 3 nos
Curry leaves- few
Cashew nuts- 20 nos
Chana dal- 1 tbsp
Urad dal- 1 tsp
Mustard seeds- 1 tsp
Oil- 2 tbsp
Salt to taste

South Indian Coconut Rice
Fry the cashew nuts in oil, until golden brown on medium heat and set aside.
Heat oil in pan when hot add the mustard seeds.
When the mustard seeds crackle add the chana dal and urad dal and fry until they turn brown.
Reduce the heat to medium and now add the chopped green chilli, shredded coconut, fried cashew nuts, curry leaves and cooked rice to the pan.
Season the rice and coconut mixture with enough salt, stir well and increase the heat.
Stir the rice for 2 more mins and remove pan from heat.
Serve hot Coconut Rice with papad.

Thengai Sadam
This Coconut rice is a idle Lunch box recipe.

Sunday, January 1, 2012

Chettinad Prawn Biryani/ Era Biryani Recipe.

This is one of the special biryani recipe belonging to our family. We are known for making a wide variety of authentic and delicious biryanis from any kind of Vegetarian biryanis to Non Vegetarian Biryanis. In all our family gatherings and friends get to gather, there will be a special request for our traditional briyani to be made by my grandma or mom or sisters. Sharing our secret with you:)
Chettinad Prawn Biryani Recipe
Prawns/ Shrimp- 1 kg( 2 pounds)
Jeera samba/ Basmati rice- 4 cups( 960 gms)
Onion large sliced- 4 nos
Tomatoes large sliced- 4 nos
Ginger and Garlic paste- 3 tbsp
Green chilli- 6 nos
Mint/ Pudina leaves- 1 bunch
Coriander leaves- 1/2 bunch
Curd- 3 tbsp
Cinnamon- 2" piece
Cloves- 6 nos
Cardamom- 6 nos
Bay leaves/ Brinji leaves- 2
Mace- little
Marati mokku- 2 nos
Star anise- 1 no
Red chilli powder- 1 tsp( +/- according to taste)
Turmeric powder- 1 tsp
Salt to taste
Oil- 5 tbsp

For marinating Prawns/ Shrimp
Ginger and Garlic paste- 1 tsp
Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sombu/ Aniseed powder- 2 tbsp
Salt- 3 pinches

Prawn Biryani Recipe
Soak the jeera samba or basmati rice in water for 10 mins.
Grind green chillis along with Ginger and Garlic paste to a fine and smooth paste and set aside.
Clean, devine and wash the prawns, set aside.
In a medium sized bowl add the marinating ingredients and make smooth paste by adding few tsp water.
Add the prawns to the prepared marination and marinate for atleast 10 mins.
Heat oil in a deep and wide pan, when oil is hot add the cinnamon, cloves, cardamom, bay leaves, mace, star anise and marati mokku. 
Fry until the aroma of whole spices rise.
Add the onions to the pan and fry onions until they turn brown.
Now add the ground ginger- garlic and green chilli paste to the frying onions and sauté until the raw smell leaves.
Add the marinated prawns to the pan and sauté for few secs( don't sauté prawns for long time, as prawns will become rubbery).
Next add the tomatoes, curd, mint leaves, coriander leaves, red chilli powder, turmeric powder and required salt to the pan and give a stir.
Next if you are using zeera samba rice, for 4 cups of rice measure 6 to 7 cups water, if you are using basmati rice, for 4 cups of rice measure 4 cups of water and add it to pan.
Cover pan with a lid and bring the gravy to boil, when gravy starts boiling, remove the lid, check and adjust the gravy seasoning and add the soaked and drained rice.
Stir the rice until the gravy is 1/4th absorbed by the rice.
Cover the pan with lid, reduce the heat to low and cook the prawn biryani for 10 mins or until the rice is cooked and tender.
When the Chettinad Prawn Biryani is ready garnish the biryani with rest of the mint and coriander leaves and serve with onion raitha.
Normally we don't serve Prawn Biryani with boiled egg or with chalna. If required you can serve with egg or curry of your choice.
Era Biryani