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Wednesday, July 31, 2013

Simple Egg Fry - with boiled eggs

Quick Boiled Egg Fry
Boiled eggs - 4 nos
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4tsp
Salt - 3/4 to 1 tsp
Oil - 4 tbsp
Water - 4 tbsp
Simple egg fry
1. Cut the boiled eggs into half.
2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.
3. Place the pan on medium heat and keep stirring until thick gravy is formed.
4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.
5. Remove boiled eggs to plate along with masala. 
Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

Monday, July 29, 2013

Bonda Mor kuzhambu Recipe.

Learn how to make bonda more kulambu ( Lentil dumpling in yogurt curry) in few simple steps.

Bonda Mor Kuzhmabu
Ingredients for making Bonda

Urad dal/ Ulundhu paruppu - 1 cup
Rice flour - 4 tbsp
Curry leaves chopped - 2 tbsp
Black peppercorns - 2 tsp
Cumin seeds - 2 tsp
Ginger minced - 1 tsp
Green chilli chopped - 1 no( optional)
Cooking/ Baking soda - few pinches
Salt - 1/2 tsp
Oil to deep fry

Ingredients for making More Kuzhambu

Curd/Yogurt( beaten) - 3 cups
Turmeric powder - 1/4 tsp
Salt to taste
Hing/ Asafetida - pinch
Whole red chilly( broken) - 3 nos
Mustard seeds - 1 tsp
Curry leaves - few
Oil- 2 tsp

Coconut paste
(Grind the below ingredients to fine paste)
Toor Dal - 1 tbsp ( soak in few tbsp water for 10 mins)
Raw Rice - 1 tbsp ( soak in few tbsp water for 10 mins)
Coconut shredded -1/4cup
Ginger - 2" piece
Green chilly broken - 5 to 6 nos
Bonda More Kulambu
1. First make Bondas by soaking urad dal in water for 2 hours. 
2. Drain the dal and grind to smooth batter by adding very little water( a well ground urad dal batter will look like butter and should not stick to your wet finger). 
3. To the urad dal batter add salt, cooking soda, curry leaves, pepper corns, cumin seeds, minced ginger and mix well. 
4. Heat oil in a pan to deep fry, when oil is hot, wet you fingers with bowl of water, take a good amount of urad dal batter and shape it into small lemon sized ball. 
5. Drop the ball into hot oil carefully and continue with rest of the batter. 
6. Once required amount of bondas are dropped into hot oil, reduce the heat and cook the bondas on low heat for 4 to 5 mins turning them all sides. 
7. Fry the bondas until golden brown in color and make sure inside is cooked well. Drain the bondas on a paper towel and set aside.
8. Now prepare the More Kuzhambu by whisking beaten curd, turmeric, ground coconut paste and salt in a deep heavy bottomed pan.
9. Mix well the curd mixture and add 3/4 cup water.
10. Place the pan on heat and bring the curd mixture to boil, allow to boil for 5 mins. 
11. In a tadka pan heat oil, add the whole red chilly, mustard seeds, curry leaves and asafetida. 
12. When the mustard seeds crackels, add this tadka to the More kuzhambu and mix well.
13. Add deep fried bondas to the more kuzhambu before serving. 

Mor Kuzhambu with Bonda
Bonda should not be soaked in more kuzhambu for too long.
Bonda will absorb the more kuzhambu and will get soggy and no gravy will be left.

Tuesday, July 9, 2013

Vegetable spring rolls - Indian Chinese style

Vegetable spring roll recipe
This light and crispy spring rolls are great as party finger food and evening snacks.

Ingredients for the spring roll wrapper
Maida / All purpose flour - 1 cup
Salt - 1/4 tsp
Butter / Vanaspathi - 1 tbsp
Ice cold water - required

Ingredients for the vegetable stuffing
Shredded carrot - 2 nos
Shredded cabbage - 2 cups
Julienned Capsicum - 1/2 no
Ajinomoto - 1/4 tsp
Salt and pepper to taste
Oil - 1 tbsp
Spring roll recipe
To make spring roll wrapper, in a bowl mix in flour and butter until it resembles like bread crumbs. Add cold water little by little to the flour and knead into stiff dough. Cover the dough with plastic wrap and keep it in fridge for atleast 1 hour.
To make the stuffing, quickly stir fry carrot, cabbage and capsicum until crisp in 1 tbsp oil for 2 mins. Season veggie with ajinomoto, salt and pepper. Allow the stuffing to cool.
Roll the wrapper dough into very thin circle and trim the circle into square. Prepare 8 to 10 dough wrapper. Fill each wrapper with prepared stuffing, roll into cylinders and seal the edges with water.
Again freeze the prepared spring rolls for 20 mins.
Heat oil in a pan to deep fry, on low heat deep fry the spring rolls until cooked and golden color. Serve hot crispy spring rolls with tomato ketchup.
Crispy Spring Rolls
You can freeze prepared spring rolls for 1 month and use as and when required.

Monday, July 8, 2013

Chow Mein Vegetable Noodles Recipe

Chow Mein
Boiled Noodles- 2 cups
Cabbage shredded- 1/2 cup
Carrot cut into strips- 2 nos
Capsicum cut into strips- 1 no
Garlic minced- 2 clove
Ginger minced- 1/2" piece( optional)
Spring onion whites chopped- 2 bulbs
Spring onion greens chopped- to garnish
Soya sauce- 2 tsp
Green chilli sauce- 1 tsp
Ajinomoto- 1/4 tsp
Salt and White Pepper to taste
Oil- 2 tbsp
Vegetable noodles recipe
In a large pan heat oil, add the vegetables, minced garlic, minced ginger, spring onion whites and toss for few seconds. Reduce heat and add soya sauce, green chilli sauce, ajinomoto, salt and white pepper to vegetables and toss well.
Add the boiled noodles to tossed veggies and mix well again. Garnish with spring onion greens and serve.

Friday, July 5, 2013

Buffalo Chicken Nuggets

Buffalo Chicken nuggets
Chicken cut into bite size pieces - 300 gms
Maida / All purpose flour - 1/2 cup
Corn flour - 1/2 cup
Baking soda - less than 1/4 tsp
Oil to deep fry

Ingredients for Buffalo Sauce
Hot sauce (any brand) - 1/2 cup
Vinegar - 4 tbsp
Red chilli powder / Paprika powder - 1 tsp
Butter ( melted) - 1/4 cup
Cornflour - 1 tsp ( mixed with 2 tbsp water)
Salt - 1/4 tsp
Buffalo Chicken
To make chicken nuggets
Mix in maida, cornflour and baking soda in a bowl. Dust the chicken pieces well in the flour mixture and deep fry in hot oil till golden brown and crisp. 
To make Buffalo sauce
In a sauce pan mix in all the ingredients given for buffalo sauce.
Simmer the sauce on low heat for 3 mins. Finally add cornflour paste to the simmering sauce and remove pan from heat.
Toss the prepared chicken nuggets in buffalo sauce and serve immediately.

Use chicken wings instead of chicken nuggets for Buffalo chicken wings.
Any brand of hot sauce will do good, hot sauce is available in many supermarkets.

Thursday, July 4, 2013

Crispy Chilli Vegetable Recipe

Crispy chilli vegetable aka crispy fried vegetable is served at one of the popular Indian Chinese restaurants in Chennai. The light crispy batter on the vegetables and hot chilli sauce coating makes this dish a flavorful tongue tickling appetizer or a dry side dish.

Crispy chilli vegetables chinese style 
Mixed vegetables - 1 cup( preferably all veggies to be diced or cut into squares)*
Cornflour - 1/4 cup
Rice flour - 1/4 cup
Maida / all purpose flour - 2 tbsp
Baking soda- little
Salt- 1/4 tsp
White pepper- 1 tsp
Water few tbsp
Oil to deep fry
Spring onion green parts chopped- few tbsp
Oil - 2 tbsp

Spicy Chilli paste to grind
Whole dry red chilli- 5 nos
Garlic - 3 cloves
Vinegar - 1/4 tsp
Salt - few pinch
Ajinomoto - few pinch( optional)

To garnish
Chopped spring onion whites - 2 tbsp
Chopped spring onion greens - 2 tbsp
Minced garlic - 1 tbsp
Oil - 2 tbsp 

Crispy fried vegetables
First prepare the spicy chilli paste -
soak the red chilli and garlic in few tbsp hot water until they become soft. Grind the soaked red chilli and garlic along with vinegar, salt and ajinomoto to fine paste.

Heat oil in a deep pan to deep fry. Meanwhile in a bowl add mixed vegetables, corn flour, rice flour, maida, salt, white pepper and few pinch of baking soda. Mix well the veggies, adding few tbsp water at a time until light batter is coated on veggies. Sprinkle and add batter coated veggies to hot oil so each veggie cooks separate, deep fry the veggies until golden brown and crispy. Drain fried vegetables from oil and place on oil absorbent papper towel.

In a wok / pan heat 2 tbsp oil, on low heat add the ground spicy chilli paste to the pan and stir fry for 2 mins. Once the chilli paste is cooked add chopped spring onion whites, greens and garlic to the pan, saute for a minute. Now add deep fried vegetables to the pan and toss quickly the veggies with chilli paste.
Remove crispy fried vegetables to a plate and serve immediately as appetizer or dry sidedish.
Deep Fried Vegetables Chinese Restaurant Style

Wednesday, July 3, 2013

Hakka Noodles

Hakka Noodles Recipe
Boiled plain noodles- 2 cups
Red chilli oil- 2 tsp
Cabbage shredded- 1/2 cup
Capsicum cut into strips- 1 no
Carrot cut into strips- 2 nos
Spring onion whites chopped- 4 bulbs
Spring onion green chopped- 1/2 cup
Ajinomoto( MSG)- 1/2 tsp
Oil- 2 tbsp
Salt and White Pepper to taste
Chinese Noodles
Toss the boiled noodles with red chilli oil and pinch of salt, set aside.
In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.
Hakka Noodles
Do not cook the vegetables too long, short cooking will keep vegetables crunchier.
Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.

Tuesday, July 2, 2013

Cauliflower chops - Hotel Style

Cauliflower Chops Hotel Style
This cauliflower kurma aka cauliflower chops in some hotels is a perfect side dish for chappati, parotta and idiyappam varieties.

Cauliflower florets coarsely chopped - 2 cups
Onion medium sized chopped - 1/2 no
Tomato medium sized chopped - 1/2 no
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Oil - 4 tbsp
Water required

Coconut Masala
(Grind below ingredients to fine paste adding little water)
Shredded coconut - 1/4 cup
Green chillies - 3 to 4 nos
Aniseed / Sombu - 1 tbsp

Heat oil in a pan, add cumin seeds to the oil in low heat and allow to crackle. Increase heat add onion, cauliflower and tomato one by one and saute for 3 mins. Once cauliflower is sauted well, add red chilli powder, turmeric powder, coriander powder and required water to the pan. Mix well and bring the cauliflower to boil, cover pan with lid and cook on low heat for 5 mins. When the cauliflower is tender add the ground coconut paste and required salt to the cauliflower and mix well. Again cover pan with lid and cook until the gravy slightly thickens. Serve hot cauliflower chops with chapati, parotta etc.
Cauiflower Kurma