Speciality Recipes From My(e) Kitchen.

Rajma Masala Recipe

2012-01-27T00:34:00.000-08:00

Rajma Masala Recipe

Ingredients

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

Method

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.

Mushroom Curry/ Mushroom Gravy

2012-01-24T02:30:00.000-08:00

Mushroom Curry

Ingredients

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

Method

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

Basic Devil's Food Cake Recipe- without frosting

2012-01-20T03:58:00.000-08:00

Devils Food Cake

Ingredients

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

Method

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

Kondai Kadalai Sundal Recipe

2012-01-18T14:54:00.000-08:00

Kondai Kadalai Sundal Recipe

Ingredients

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

Method

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.

Kola Urundai Kuzhambu

2012-01-14T03:53:00.000-08:00

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

Method

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.

2012-01-14T02:05:00.000-08:00

Kola Urandai

How to make Chettinad Mutton Kola Urundai.

Ingredients

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

Method

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.

Click here for---> Mutton Kola Urandai Kuzhambu Recipe.

Bread Manchurian Recipe

2012-01-13T04:46:00.000-08:00

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

Method

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 .

Chicken Chettinad- Authentic Chettinad Chicken Recipe

2012-01-12T04:38:00.000-08:00

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

Ingredients

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

Method

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.

2012-01-11T07:31:00.000-08:00

Ingredients

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

Method

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.

Paneer Maggi Noodles Recipe

2012-01-10T07:27:00.000-08:00

Paneer Maggi Noodles Recipe

Ingredients

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

Method

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

Savory Egg Muffins.

2012-01-09T01:21:00.000-08:00

Savory Egg Muffins

Ingredients

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

Method

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

Coconut Rice/ Thengai Sadam

2012-01-08T01:10:00.000-08:00

Coconut Rice

Ingredients

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

Method

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.

Chettinad Prawn Biryani/ Era Biryani Recipe.

2012-01-01T01:11:00.000-08:00

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

Ingredients

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

Method

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 Chettinad

Top 10 Recipes- 2011

2011-12-30T06:27:00.000-08:00

2011 Top 10 Most Popular Recipes( blogger statistics)

1.Panda Express Black Pepper Chicken

2.Indo Chinese Vegetable Fried Rice

3.Chicken Tikka Masala

4.Indian Chicken Lollipop

5.Chettinad Pepper Chicken Curry

6.Muslim's Chicken Biryani

7.Kongunadu Style Chicken Biryani

8.Madurai Chicken Chalna

9.Tangdi Kabab

10.Vegetable Puffs

Top 10 Recipes

Top 10 Most Popular Recipes

Schezwan Vegetable Noodles- Indo Chinese recipe.

2011-12-27T04:55:00.000-08:00

This delicious Szechuan noodles recipe is very simple and easy to make with minimal ingredients.

Schezwan Vegetable Noodles

Ingredients

Veg Noodles or Egg Noodles- 1 packet( 150 gms)

Cabbage shredded- 1/4 cup

Green beans- 5 nos( thinly sliced)

Carrot small- 1 no( julienned)

Garlic cloves- 3 nos( minced)

Whole dry red chilli- 2 nos

Ajinomoto- less than 1/4 tsp

Red chilli paste- 1/2 tbsp* or Red chilli powder- 1 tsp

Salt to taste

Oil- 2 tbsp

Schezwan Noodles

Method

Cook noodles as per instructions on carton box or wrapper and set aside.

In a wok or sauce pan heat 2 tbsp oil, when oil is hot add whole dry red chilli and garlic. Sauté until red chilli turns brown.

Add cabbage, carrot and green beans to the wok and sauté vegetables on high heat.

Sautéd vegetables should retain crispiness.

Now add the cooked noodles and give a stir, season noodles and vegetables with red chilli paste, ajinomoto and required salt.

Give a good stir until vegetables and noodles are well blended on high heat.

Serve hot Schezwan vegetable noodles along with chilli chicken or cauliflower manchurian of your choice.

Szechuan noodles recipe

*To make red chilli paste

Boil dry red chillis in water until the chillis are soft and water turns red in color. Remove chillis from water and grind chillis to smooth paste along with few tbsp of vinegar and oil.

About 30 red chillis, 3 tbsp vinegar and 5 tbsp oil will yield 1 cup red chilli paste.

This red chilli paste can be refrigerated and stored for 1 month.

Fish Fry Recipe/ Vanjaram Meen Varuval.

2011-12-26T07:00:00.000-08:00

How to make Hotel Fish Fry Recipe/ Vanjaram Fry.

Fish Fry Recipe

Ingredients

Vanjaram( Seer Fish) slices- 1/2 kg( 1 pound)

Kashmiri Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Chicken masala or Meat masala powder- 2 tsp

Cornflour- 2 tbsp

Lemon juice- 1 tbsp

Salt- 1 1/4 tsp

Oil required

Vanjaram Meen Varuval

Method

Clean and wash the fish slices and set aside.

Make a smooth masala paste out of red chilli powder, chicken masala powder, turmeric powder, cornflour, lemon juice and salt( if required 1 tbsp water can be added to make paste).

Spread this masala paste generously on fish slices and allow the fish slices to be marinated in the masala for 1 hour.

Heat 1 tbsp oil in a pan or tawa, when oil is hot place the fish slices on the pan and cook the fish slices both sides until golden brown in color and crispy.

Serve hot fish fry with Steamed rice, Sambar and Rasam.

Hotel Fish Fry Recipe

Ellu Sadam/ Sesame Rice.

2011-12-25T01:25:00.000-08:00

How to make South Indian Ellu Sadam Recipe.

Ellu Sadam

Ingredients

Cooked rice- 2 cups

Salt to taste

To make Ellu Podi/ Ellu Powder

( roast and grind below ingredients to coarse powder)

Ellu/ Black sesame seeds/ Black Til- 1 tbsp

Black peppercorns- 1 tsp

Whole dry red chilli- 2 nos

Roasted peanuts- 1 tbsp

For tempering

Gingely oil- 2 tbsp

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Channa dal- 1 tsp

Curry leaves- few

Whole dry red chilli- 2 nos

Sesame Rice

Method

Heat gingely oil in a pan, when oil is hot add mustard seeds and allow to crackle.

Add the channa dal, urad dal and whole dry red chilli, fry until golden brown.

Add curry leaves and ground powder, fry for few seconds on low heat.

Now add the cooked rice to the frying powder and season with salt.

Mix well so that rice is well blended with Ellu powder.

Serve hot with Appalam or Vadam.

Kerala Fish Stew/ Meen Moilee Recipe

2011-12-24T04:46:00.000-08:00

Kerala Fish Stew Recipe

Ingredients

Any variety of fish( I used Vanjaram/ Seer fish slices)- 1/2 kg( 1 pound)

Onions medium-1 chopped

Tomato small-1 chopped

Ginger-1" inch julienned

Garlic-6 cloves thinly sliced

Curry leaves- few

Green chilles-2 broken into half

Red chilli powder-2 tsp

Turmeric powder-1tsp

Salt to taste

Thick Coconut milk- 2 cups

Coconut oil required

Cinnamon-1"inch

Cloves-2

Cardamom-2

Fish Stew

Method

Grind the shredded fresh coconut to smooth and fine paste

Clean and wash the fish slices.

In a small bowl mix 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1/4 tsp salt, mix with 1 tsp water and spread this red chilli paste on fish slices and set aside for 2 minutes.

Heat 1 tbsp oil in a pan, when oil is hot place the fish slices on the pan and cook on both sides for 1 minute( fish slices should be half cooked). Remove the fish slices on to a plate and set aside.

Heat 2 tbsp oil in same pan add cinnamon, cloves and cardamom.

When the aroma of whole spices raises add the chopped onions, green chilli, ginger and garlic. Saute until the onions turn pink, then add the tomatoes and cook until the tomatoes are mashed. Add 1 tsp red chilli powder, 1/2 tsp turmeric powder, required salt and a cup of water. Bring the gravy to boil, when the stew starts boiling add the half cooked fish slices and thick coconut milk and simmer for another 5 mins.( Note after adding the coconut milk do not cover pan with a lid because coconut milk tends to curdle). Serve hot with Steamed Rice or Idiyappam or Parota.

Meen Moilee Recipe

Mealmaker Pakora/ Soy Pakoda.

2011-12-22T13:00:00.000-08:00

Meal maker pakoda

Ingredients

Soya chunks/ Meal maker- 2 cups

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 1/2 tsp

Garam masala powder- 1 tsp

Lime juice- 1 tsp

Cornflour- 3 tbsp

All purpose flour/ Maida flour- 3 tbsp

Red food color- few pinches

Water required

Salt to taste

Soy Pakora

Method

Soak soy chunks in hot water for couple of minutes, when they become soft drain them from water, squeeze soy chunks and set aside.

In a medium sized bowl add ginger and garlic paste, red chilli powder, Garam masala, lime juice, cornflour, all purpose flour, red food color and required salt.

Make a smooth paste out of above masala mixture by adding very little water.

Add the soy chunks to this masala paste and mix well until the masalas are well coated on the soy chunks.

Now heat enough oil in a pan to deep fry, when the oil is smoking hot, drop the masala coated soy chunks carefully into the hot oil.

Fry the soy chunks until golden brown in color and crisp, drain the soy chunks on a paper towel and serve hot with mint chutney and tomato ketchup.

Prawn( Shrimp) Greens Thoran/ Era Keerai Poriyal

2011-12-21T13:00:00.000-08:00

Prawn is a versatile seafood, prawn can be added to any recipes like fry, curry, thoran( poriyal) or to rice preparations. This Chettinad Prawn Keerai Poriyal is a popular dish, its a custom in our home to add prawns to any kinds of poriyal( thoran) or varuval( dry fry). Everyone from kids to adults love this side-dish, even adults or kids who neglect eating greens( keerai) will love this greens preparation.

Prawn Greens stir fry

Ingredients

Prawns/ Shrimp- 250 gms( 1/2 pound)

( small sized prawns are preferred, if medium sized prawns were available, cut each prawns into half)

Any type of Greens( Keerai)- 1 bunch

( we can use ponnanganni keerai, palak( spinach), arai keerai, mulai keerai etc)

Onions medium( sliced)- 1

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tsp

Mustard seeds/ Vadagam- 1 tsp

Shredded fresh coconut- 1/4 cup

Prawn Keerai Thoran( Poriyal)

Method

Heat oil in a pan, when oil is hot add the mustard seeds/ vadagam and allow to crackle.

Now add the chopped onions and fry until onion turns light color.

Next add prawns and fry until prawns become pale in color.

Now add the chopped greens, red chilli powder, turmeric powder and required salt.

Add 1/4 cup of water to the pan and cover the pan with lid.

Reduce the heat and cook the greens until tender.

When the greens are cooked, increase the heat, add the shredded coconut and fry until the greens are dry. Serve hot with steamed rice or roti.

Baby Potato Fry Chettinad

2011-12-19T22:30:00.000-08:00

Baby Potato Fry Chettinad Style

Ingredients

Baby potatoes- 250 gms

Onion medium( chopped)- 2 nos

Garlic cloves crushed- 4

Curry leaves- few

Kashmiri Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Mustard seeds- 1 tsp

Oil- 2 tbsp

For masala powder

( roast and grind the below ingredients to fine powder)

Pepper corns- 1 tsp

Cumin seeds- 1 tsp

Fennel seeds/ Sombu- 1 tbsp

Chettinad Potato fry

Method

Boil the baby potatoes until tender, peel the skin and set aside.

In a sauce pan heat oil, when oil is hot add the mustard seeds and allow to crackle.

Add the chopped onions, crushed garlic cloves and curry leaves, fry the onions until they turn brown.

Add the red chilli powder, ground masala powder and turmeric powder to the onions, fry for few more mins.

Add 1/4 cup of water to the frying onions and bring the mixture to boil.

Add the boiled potatoes to the boiling onion mixture and season with salt.

Fry the potatoes on high heat until the water is absorbed and baby potatoes are dry.

Serve hot Chettinad potato fry with Rice or with Rotis.

(Note: I used kashmiri red chilli powder for giving gorgeous color to the recipe, you can also use normal red chilli powder.)

South Indian Prawn Fry/ Era Varuval.

2011-12-19T07:19:00.000-08:00

Prawn Fry

Ingredients

Prawns/ Shrimp- 500 gms( 1 pound)

Onion large( chopped)- 5 nos

Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Salt- 1 1/4 tsp( or as required)

Oil- 4 tbsp

Era Varuval

Method

Remove shell, devein prawns, wash and set aside.

Heat oil in pan, when oil is hot add the onions and fry onions till brown.

Next add the prawns, red chilli powder, turmeric powder and salt to the frying onions.

Sauté for few mins, cover pan with lid and cook prawns for two mins on medium heat.

Remove the lid, increase the heat and fry the prawn and onion mixture until browned and dry.

Shrimp Fry

Cream of Mushroom Soup.

2011-12-17T23:51:00.000-08:00

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Homemade Cream of Mushroom Soup

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Cream Of Mushroom Soup

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning.

When soup starts to boil, transfer hot soup to bowls and serve.

Mushroom Soup

Paneer Fried Rice( Indo Chinese recipe)

2011-12-16T05:26:00.000-08:00

This is a restaurant style fail-safe Paneer Fried Rice recipe, excellent main course for all occasions.

Paneer Fried Rice

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Basmati rice( cooked)- 4 cups

Capsicum( Green Bell Pepper) medium size( thinly sliced)- 1 no

Onion( white) medium size( thinly sliced)- 1 no

Garlic cloves( minced)- 4 nos

Ajinomoto/ MSG- few pinches

White pepper powder- required

Salt- required

Oil- to deep fry

Butter- 2 tbsp

Indo Chinese Paneer Fried Rice

Method

Cut the paneer into bite sized cubes, deep fry paneer pieces in hot oil until golden brown and set aside.

In a large wok heat 2 tbsp butter, when butter starts melting add garlic, onions and capsicum, toss well on high heat for few secs.

Next add the cooked rice, fried paneer pieces to the wok. Season with ajinomoto, white pepper powder and salt.

Toss everything well until Paneer, vegetable and rice are well blended

( make sure not to break the rice).

Remove fried rice on to a plate.

Serve hot Paneer fried rice with Gobi Manchurian or with Chilli Paneer.

Restaurant Style Paneer Fried Rice

Indian Masala Pasta( Spicy)

2011-12-09T06:44:00.001-08:00

Masala Pasta

Ingredients

Pasta/ Macaroni- 200 gms( Any variety can be used, I used fusilli and elbow)

Onion large( thinly sliced)- 1 no

Capsicum/ Bell pepper large( thinly sliced)- 1 no

Tomato medium( thinly sliced)- 2 nos

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Water required

Spicy Indian Pasta/ Macaroni

Method

Cook pasta until tender as per the instruction on the box carton.

Heat oil in a sauce pan, when oil is hot add the sliced onion and sauté till the onions turn brown. Add the ginger- garlic paste and saute until the raw smell of the paste leaves.

Now add the capsicum slices and sauté for a minute.

Add the sliced tomatoes, stir fry and cook until the tomatoes are mashed.

Add the red chilli powder, Garam masala powder, turmeric powder and required salt.

Fry for few seconds and sprinkle couple of tbsp of water to get a light sauce.

Now add the cooked pasta and toss well so that the masala is well blended with pasta.

Serve hot pasta as it is or with raita of your choice.

Idli Upma/ Masala Idli

2011-12-06T22:01:00.001-08:00

Masala Idli

Ingredients

Idli- 6 nos

Red chilli powder- 1 tsp

Cumin powder- 1/2 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tsp

Water- 1 tbsp

Whole red chilli- 4 nos

Curry leaves- few

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Idli Upma

Method

Cut each idli into bite size cubes.

In a bowl add red chilli powder, cumin powder, coriander powder, turmeric powder, salt, lemon juice and water, whisk the ingredients together.

Add the idli cubes to the whisked masala paste, mix well and marinade idli pieces for 5 mins.

Heat oil in a pan when hot add mustard seeds, urad dal, curry leaves and whole red chilli,. When the mustard seeds crackle add the marinated idli cubes and stir fry for 3 mins or until idli cubes are roasted well. Serve hot Masala idli with Coconut chutney.

Paneer Kothu Idiyappam/ Masala Idiyappam

2011-11-24T00:14:00.001-08:00

During my childhood I was not a great fan for Idiyappam, eating idiyappam was hard time for me it always requires a sidedish like Kurma or Payaa. My mom prepared so many Idiyappam varieties like Coconut Idiyappam, Lemon Idiyappam, Sweet Idiyappam and much more. But none of these Idiyappam recipes won my heart, until I made this Kothu Idiyappam. This is not an usual Idiyappam recipe, there is lot of spicy twists and yummy turns like paneer, cauliflower etc. When I shared this recipe with my mom and sister they appreciated a lot and now its one of the top hit recipe in our family. Hope you guys out there would try it and appreciate it as my family does.

Kothu Idiyappam

Ingredients

Idiyappam( cooked or leftover)- 10 nos

Onion medium( finely chopped)- 1 no

Garlic cloves( thinly sliced)- 2 nos

Tomato medium( finely chopped)- 1 no

Green chilli( broken into half)- 2

Curry leaves- few

Paneer( grated)- 1/4 cup( optional)

Cauliflower tiny florets- 1/2 cup

Carrot medium( finely chopped)- 1 no

Fresh green peas- 1/4 cup

Everest Garam masala powder/ Chicken masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon-1" piece

Oil- 2 tbsp

To Garnish

Coconut grated- 4 tbsp

Coriander leaves chopped- 4 tbsp

Kothu Idiyappam/ Masala Idiyappam

Method

Tear and break the Idiyappam into tiny pieces.

Heat oil in a pan, when oil is hot add cinnamon and fry for few seconds, then add chopped onion, garlic, green chilli and curry leaves, fry the onions until it turns golden brown.

Next add the chopped carrots, cauliflower, green peas and paneer to the frying onions and saute for few more mins.

Now add the chopped tomatoes and fry until tomatoes are cooked and mashed.

Season the frying vegetables with Garam masala, turmeric powder and salt.

Add a tsp of water to the vegetables, cover the pan with lid and allow the vegetables to cook for a minute.

When the water is absorbed and vegetables are dry, add the Idiyappam pieces and stir well until the vegetables are mixed well with Idiyappam.

Finally add the grated coconut and chopped coriander leaves to the Idiyappam and mix well.

Serve hot Kothu Idiyappam or Masala Idiyappam with raitha or gravy of your choice.

Note: Instead of grated Paneer, cooked minced meat can be added to the above Idiyappam preparation.

Brinjal Pachadi( Brinjal side dish for Biryani)

2011-11-23T23:21:00.001-08:00

Brinjal Pachadi also known as Brinjal chutney or Brinjal Serva is a popular side dish for Biryani. This Brinjal side dish for biryani is commonly served in many Hyderabadi and Muslim Restaurants. I got this recipe from a caterer who specializes in Non Vegetarian Biryani, they serve Brinjal Pachadi and Onion Raita along with Biryanis. When I tried this Brinjal Pachadi at home it came out perfect like the one they served. Sharing this recipe with everyone, guaranteed that this recipe is fail safe.

Brinjal Pachadi for Biryani
Ingredients
Small Purple Brinjals( Eggplant)- 10 nos
Onion small( sliced)- 1 no
Tomato small( chopped)- 1 no
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Gingelly oil/ Oil- 4 tbsp

Ingredient for Peanut Masala Paste
( Grind the below ingredients to a smooth and fine paste)
Roasted Peanuts/ Groundnuts- 2 tbsp
Roasted Poppy seeds( Kuskus)- 1 tbsp
Roasted Black Sesame seeds( Karuppu Ellu)- 1 tbsp
Tamarind pulp( thick)- 1 tbsp

Ingredient for tempering
Mustard seeds- 1 tsp
Black Peppercorns- 1 tsp
Cinnamon stick- 1/2"
Cloves- 4 nos
Cardamom- 4 nos

Brinjal Serva sidedish for Biryani
Method
Cut the brinjals into quarters and soak it in water to avoid de-coloration.
Grind the onion into fine paste.
Grind roasted peanuts, poppy seeds, black sesame seeds and tamarind pulp to a smooth and fine paste.
Heat oil in a pan, when oil is hot add the mustard seeds, peppercorns, cinnamon, cloves and cardamom.
When the mustard seeds crackle, add the ground onion paste and fry till the onion paste turn golden brown in color.
Next add the ginger and garlic paste and fry until the raw smell leaves.
Add the quartered brinjals to the pan and fry until the Brinjal turns light brown in color.
Now add the tomatoes and saute until tomatoes are cooked and mashed.
Add the ground peanut paste, red chilli powder, turmeric powder, salt and a cup of water to the brinjals and mix well.
Bring the Brinjal gravy to boil, cover pan with lid and reduce the heat.
Cook until the brinjals are tender and gravy reaches the desired consistency.
Serve hot Brinjal Pachadi with Mutton Biryani/ Chicken Biryani/ Vegetable Biryani of your choice.

Note: This Brinjal Pachadi tastes very best when prepared a day before, can be stored for a week when refrigerated.

Egg 65/ Egg Pakora.

2011-11-23T05:00:00.000-08:00

Egg/ Muttai Bajji with spicy twist.

Egg 65
Ingredients
Eggs( hard- boiled)-6
All purpose flour/ Maida- 1/2 cup
Rice flour- 1/4 cup
Cornflour- 1/4 cup
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 2 tsp
Red food color- pinch
Cooking soda/ Baking soda- less than 1/4 tsp
Salt to taste
Water required
Oil to deep fry

Egg Pakora

Method

Remove the egg shells and cut each egg into half or quarters.

In a deep bowl add all the flours, ginger- garlic paste, red chilli powder, red food color, baking soda, required salt and water.

Mix well to make smooth and semi- thick batter.

Heat enough oil in a pan to deep fry.

When oil is smoking hot, dip the egg pieces in the prepared batter( make sure the bajji batter is well coated on the eggs) and drop carefully into the hot oil.

Deep fry the egg pieces until golden color and crisp. Drain the Egg pakoras on paper towel.

Garnish with few curry leaves and serve hot.

Muttai Kothu Parotta/ Egg Kothu Paratha.

2011-11-23T02:46:00.000-08:00

Muttai Kothu Parotta

Ingredients
Malabar Parotta/ Plain Parotta( cooked)- 8 nos
Eggs- 4 nos
Onion large( minced)- 1 no

Tomato large( minced)- 1 no

Green chilli( broken)- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt- 1 tsp

Oil- 4 tbsp

Any non vegetarian gravy or chalna- 1 cup( simple chicken curry, mutton curry etc)

Cinnamon- 1/2"

Cloves- 4 nos

Cardamom- 2 nos

Egg Kothu Paratha

Method

Tear and break Parotta into tiny pieces.
Beat the eggs until frothy and set aside.
Heat oil in a flat bottom pan, when oil is hot add the cinnamon, cloves and cardamom.

Fry the spices until the aroma rise.

Add the onions, curry leaves, green chilli and fry until onions turn brown.

Now add the ginger-garlic paste to the onions and fry until the raw smell leaves.

Add the tomatoes and saute until tomatoes are mashed and cooked.

Add red chilli powder, turmeric powder and salt, cook for few more mins.

Reduce the heat to medium, make a well in the center of onion mixture, add some oil in the center and add the beaten egg to the center of pan.

Increase the heat and fry the egg until it's scrambled, now bring the onion mixture and cooked eggs together and mix well.

Add the non vegetarian curry and Parotta pieces to the pan.

Stir fry the Parotta pieces until the curry and onion mixture is well blended with Parotta.

Now start mincing the Parotta pieces with Dosa ladle, fry until the Parotta is finely minced and Kothu Parotta is dry.

Serve hot Muttai Kothu Parotta with Chicken Chalna and Onion Raitha.

Kothu Parota

Paneer 65/ Paneer Pakora.

2011-11-23T02:38:00.001-08:00

Paneer 65

Ingredients

Paneer/ Indian cottage cheese- 200 gms( cut into bite size cubes)

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

All purpose flour/ Maida- 1 1/2 tbsp

Cornflour/ Cornstarch- 2 tbsp

Lemon juice- 1 tsp( optional)

Red food color- few pinches

Salt to taste

Oil to deep fry.

Paneer Pakora

Method

In a bowl add ginger- garlic paste, lemon juice, red chilli powder, food color and required salt and mix well.

Add the Paneer cubes to the above masala paste, mix well and marinate the Paneer cubes in the masala for 10 mins.

In another bowl add maida flour, cornflour and pinch of salt, make a smooth batter by adding couple of tbsp of water.

Add the marinated Paneer cubes to this batter and mix well without breaking the paneer cubes.

Heat enough oil in a pan to deep fry.

Drip the excess batter out of the Paneer cubes and drop the Paneer cubes into the hot oil carefully.

Fry the Paneer until golden brown and crisp, drain and place the paneer pakoras on a paper towel.

Garnish the Paneer 65 with curry leaves and serve hot.

Keerai Vadai/ Greens( Spinach) Vada

2011-11-22T23:20:00.001-08:00

Keerai Vadai

Ingredients
Greens( Any variety)- 1/2 bunch( I used ponnanganni keerai and spinach/ palak)
Whole Urad dal- 1 1/2 cups
Split Urad dal- 1 cup
Channa dal/ Bengal gram dal- 1/4 cup( optional)
Red chilli flakes- 1 tsp( or 2 dry chillis crushed)
Green Chilli( finely sliced)- 2
Cumin seeds- 1 1/4 tsp
Curry leaves( finely chopped)- few
Cooking soda/ Baking soda- few pinches
Oil to deep fry
Salt to taste

Spinach Vadai

Method
Soak the whole urad dal and channa dal together for 1 hour.
Soak split urad dal sepratley for 1 hour.
Clean, wash and chop the greens.
Grind whole urad dal and channa dal together to a coarse paste, by adding very little water.
In a deep bowl add the coarsely ground dal paste, soaked and drained split urad dal, chopped greens, finely sliced green chilli, red chilli flakes, cumin seeds, chopped curry leaves, cooking soda and required salt.
Mix the above ingredients with fingers until the vadai batter is well blended.
Divide the Vadai batter into equal portions
Meanwhile heat enough oil in a pan to deep fry, when oil is smoking hot take a portion of Vadai batter make it into a ball and press the Vadai batter between your palms. Carefully slide the Vadai into hot oil and do the same with rest of the Vadai batter. Fry the vadas on medium heat until golden brown and crisp. Serve hot Keerai Vadai with Coconut Chutney and Tiffin Sambar.

Chilli Paneer/ Chilly Paneer Dry.

2011-11-22T23:04:00.001-08:00

Chilli Paneer

Ingredients for fried Paneer.

Paneer cubes- 200 gms

Maida flour/ All purpose flour- 1 tbsp

Cornflour- 3 tbsp

Red chilli powder- 1/2 tsp

Salt- 1/2 tsp

Water- couple of tbsp

Oil to deep fry.

Ingredients for Chilli sauce

Onion medium( diced)- 1 no

Capsicum medium( diced)- 1 no

Garlic cloves( chopped)- 4 nos

Green chilli( sliced)- 2 nos

Curry leaves- few

Ginger and Garlic paste- 1 tsp

Red chilli powder/ Red chilli paste- 1/2 tsp

Red food color- few pinches

Ajinomoto- less than 1/4 tsp

Salt- 1 tsp

Water- 1 tbsp

Oil- 2 tbsp

Chilly Paneer

Method

In a small bowl add maida flour, cornflour, red chilli powder, salt and water, mix well to get smooth and fine batter.

Heat enough oil in a pan to deep fry the Paneer cubes.

When oil is hot dip each and every Paneer cubes in the batter, drip the excess batter and drop the Paneer cubes into the hot oil carefully.

Fry the Paneer until golden brown and crisp, drain and place the fried paneer cubes on a paper towel.

Next heat 2 tbsp oil in another sauce pan when oil is hot add the diced onion, chopped garlic, sliced green chillis, curry leaves and diced capsicum, stir fry for few secs.

Add the ginger and garlic paste and stir fry until the raw smell leaves.

Reduce the heat and add red chilli powder, red food color, ajinomoto and salt to the frying onion mixture.

Add 1 tbsp water to the onion mixture to make a light sauce.

Increase the heat and add the fried Paneer cubes to the pan, quickly stir fry so that the sauce is well coated on the Paneer cubes and its dry.

Garnish the Chilli Paneer with chopped green onions( scallions) and serve hot as appetizer or with Fried Rice and Noodles.

Chilly Paneer is suitable sidedish for

Click here for Vegetable Fried Rice recipe

Click here for Chicken Fried Rice recipe

Click here for Chicken Noodles recipe

Sweet Idiyappam/ Sweet Sevai

2011-11-22T22:50:00.001-08:00

Sweet Idiyappam
Ingredients

Idiyappam- 10 nos

Fresh Coconut( shredded)- 1/4 cup

Sugar- 5 tbsp

Cardamom( crushed)- 2 nos

Inippu Idiyappam

Method

Tear and break idiyappam into tiny pieces.

In a deep bowl add the Idiyappam pieces, shredded coconut, sugar and crushed cardamom. Mix the above with fingers until all ingredients are well blended. Spoon the sweet idiyappam on a plate and serve along with freshly squeezed coconut milk.

Nilgiri Chicken Korma.

2011-11-22T08:20:00.001-08:00

Nilgiri Chicken Kurma

Ingredients

Chicken- 1/2 kg( 1 pound)

Onion medium- 2 nos( finely slice 1 onion and roughly chop the other onion)

Green chilli- 4 nos

Whole dry Red chilli- 4 nos

Coriander powder- 1 tbsp

Turmeric powder- 1/4 tsp

Ginger and Garlic paste- 2 tsp

Coriander leaves- 1/2 bunch

Coconut shredded- 1/4 cup

Poppy seeds- 1 tbsp

Thick Curd- 4 tbsp

Oil- 4 tbsp

Salt to taste

Cinnamon- 1/2" piece

Cloves- 3 nos

Cardamom- 2 nos

Nilgiri Chicken Korma

Method

Clean and wash the chicken pieces.

In a large bowl whisk curd and turmeric powder.

Soak the chicken pieces in the curd mixture for 30 mins.

Grind together roughly chopped onion, green chillis, red chillis, coriander leaves, coriander powder, ginger- garlic paste, shredded coconut and poppy seeds to a fine paste.

Heat oil in a pan , when oil is hot add the cinnamon, cardamom and cloves, fry the spices until the aroma rise.

Now add the sliced onions and fry until onions turn brown.

Add the ground masala paste and fry on medium heat until the oil separates on the sides of pan.

Add the chicken along with curd to the frying masala paste. Stir fry until the chicken turns pale white in color.

Add required water to the chicken, season the gravy with required salt and cook on low heat until the chicken pieces are cooked and tender.

Garnish the Nilgiri chicken Korma with curry leaves and serve hot with Steamed rice, Chapati, Parotta or with Idli, Dosa.

Chettinad Mutton Fry/ Aatu kari varuval.

2011-11-02T07:33:00.000-07:00

Chettinad Mutton Fry
Ingredients

Mutton pieces- 1 kg

Onion large( sliced)- 3 nos

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tbsp

Salt to taste

Water- 1 cup.

For Tempering

Oil- 5 tbsp

Fennel seeds/ Sombu- 1 tsp

Curry leaves- few sprigs

Whole Dry Red Chilli- 6 nos

Whole small Garlic Cloves- 6 nos

For Masala Powder

( Dry roast and grind below ingredients to fine powder)

Cinnamon- 1"

Cloves- 2 nos

Cardamom- 1 no

Corriander Seeds- 2 tbsp

Fennel seeds/ Sombu- 1tbsp

Cumin seeds/ Jeera seeds- 1 tsp

Pepper Corns- 1 tsp

Whole Dry Red Chilli- 6 nos

Chettinad Aatu kari Varuval

Method

Clean and wash the mutton pieces. Marinaded mutton pieces with turmeric powder, ginger and garlic paste and lemon juice for 20 mins.

In a pressure pan or pressure cooker add the marinated mutton pieces, onions, freshly ground masala powder and water.

Cover pan with lid and pressure cook the mutton pieces for 20 mins until soft and tender.

Heat oil in a small pan, when oil is hot add the fennel seeds, curry leaves, whole red chillis and whole garlic clove, saute until garlic turns light brown.

Once the pressure is released from the cooker, remove the lid, there will be some amount of gravy along with mutton pieces.

Add the sauteed tempering to the cooked mutton pieces.

Season the mutton with required salt and return the cooker to heat.

Fry the mutton pieces until the gravy of the mutton are fully absorbed and mutton pieces are semi dry.

Serve hot Chettinad Mutton Fry with steamed rice, Chapati or with Idli, Dosa.

Masala Buns/ Vegetable Stuffed Buns.

2011-11-01T07:37:00.000-07:00

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size).

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.

Chettinad Restaurant Style Chicken Kuzhambu/ Chettinad Restaurant Style Chicken Curry

2011-10-31T06:44:00.000-07:00

Restaurant Style Chicken Kulambu

Ingredients

Chicken pieces with bone- 1/2 kg( 1 pound)

Onion large( chopped)- 3 nos

Tomato large( chopped)- 2 nos

Garlic cloves ( whole and peeled)- 6 nos

Whole dry red chilli- 4

Curry leaves- few sprigs

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 4 tbsp

Fennel seeds/ Sombu- 1 tsp

Cinnamon- small piece

Cardamom- 2

Cloves- 3

Masala paste ingredients

( grind the below ingredients to smooth and fine paste)

Coriander seeds( dry roasted)- 2 tbsp

Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)

Black peppercorns( dry roasted)- 2 tsp

Fennel seeds/ Sombu- 1 tbsp

Grated coconut- 2 tbsp

Restaurant Style Chicken Kuzhambu

Method

Clean and wash the chicken pieces.

Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins.

In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water.

Pressure cook chicken pieces for 5 mins.

Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy.

Return the pan to heat and simmer the chicken curry for 3 mins.

Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves.

Fry the whole masalas for few mins and add this tempering to simmering chicken curry.

Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.

Poondu Puli kuzhambu/ Garlic Tamarind Kuzhambu

2011-10-30T21:54:00.000-07:00

Poondu Puli Kuzhambu

Ingredients

Onion small chopped- 1

Tomato large crushed- 1

Small Garlic cloves( whole)- 12

Kulambu powder/ Kuzhambu thool- 4 tbsp <---Click for recipe

Turmeric powder- 1/4 tsp

Tamarind big lemon sized- 1

Salt to taste

Sesame/ Gingely oil- 4 tbsp

Mustard seeds- 1 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few sprigs

Note- if you don't have kulambu thool, use 2 tsp of red chilli powder and 3 tbsp of coriander powder instead of kulambu thool.

Poondu Puli Kuzhambu

Method

Soak lemon sized tamarind in 1/4 cup of hot water, until the water reaches room tempature, then extract the tamarind pulp and discard the residue.

In a medium sized cooking vessel add kulambu thool, turmeric powder, extracted tamarind pulp, crushed tomato and required salt.

Mix well the tamarind mixture along with other ingredients and add required water until you get thin kulambu consistency.

In a small kadai heat Gingely oil, when oil is hot add mustard seeds and fenugreek seeds and fry for few seconds.

Now add the chopped onions, garlic and curry leaves, saute for few mins until onion turns brown and turn of the heat.

Place the vessel with kulambu mixture on heat and bring it to boil, when the kulambu starts boiling add the fried onion mixture and mix well.

Check the salt, reduce heat and cook the Pulikulambu until the raw taste of kulambu thool leaves and desired thickness is arrived.

Serve hot Pulikumabu with Steamed Rice, Poriyal and Applam.

Chettinad Mutton Kuzhambu/ Chettinad Mutton Curry( My grandmother's secret recipe)

2011-10-30T07:00:00.000-07:00

Chettinad Mutton Curry

Ingredients

Mutton pieces- 1 kg( 2 pounds)

Onion large chopped- 3

Tomatoes large chopped- 2

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Kuzhambu thool/ Kulambu powder- 3 tbsp <---Click for recipe

Salt to taste

Curry leaves- few sprigs

Coriander leaves- handful

Cinnamon- 1/2"

Cloves- 4

Green cardamom- 4

Bay leaf- 2

Masala ingredients to grind

( roast and grind the below ingredients to smooth and fine paste by adding very little water)

Grated coconut- 4 tbsp

Black pepper corns- 2 tsp

Fennel seeds- 1 tbsp

Cinnamon- small pieces

Cloves- 2

Green cardamom- 1

Method

In a pressure pan heat 3 tbsp oil, when oil is hot add cinnamon, cloves, green cardamom and bay leaf. Fry the whole spices until the aroma rises.

Now add chopped onions and saute for few mins until onion turns brown.

Add the ginger and garlic paste to the frying onions and saute until raw smell of ginger and garlic paste leaves.

Now add the cleaned and washed mutton pieces and saute for 5 mins.

Add the chopped tomatoes and cook until tomatoes are mashed.

Next add the turmeric powder, Kuzhambu thool, curry leaves and 2 cups water to the mutton mixture and stir well.

Bring the mixture to boil, cover pan with lid and pressure cook the mutton mixture for 15 mins or until mutton pieces are well done.

Once the pressure is released, remove the pan lid and return the pan to heat, add the ground masala paste and required salt to the mutton mixture.

Cook the Mutton Kuzhambu until the desired consistency is reached( if Kuzhambu is too thick you can adjust by adding little water).

Garnish Chettinad Mutton Kuzhambu with coriander leaves.

Serve hot Chettinad Mutton Kuzhambu with Steamed rice, Idli, Dosa or Parotta.

Arachuvitta Sambar.

2011-10-29T05:26:00.000-07:00

Arachuvitta Sambar

Ingredients

Toordal dal( cooked and mashed)- 1/2 cup

Drumstick large ( cut into pieces)- 1

Onion small( sliced)- 1

Tomato large( crushed)-1

Turmeric powder- 1/4 tsp

Curry leaves- few sprigs

Mustard seeds- 1 tsp

Asafetida- 1/4 tsp

Oil- 2 tbsp

Salt to taste

Water- 3 cups

Masala ingredients to grind

( dry roast and grind below ingredients to smooth and fine paste by adding little water)

Channa dal/ Bengal gram dal- 1 tbsp

Coriander seeds- 1 tbsp

Whole dry red chilli- 5

Cumin seeds- 1 tsp

Black peppercorn- 1 tsp

Fenugreek seeds- less than 1/4 tsp

Grated coconut- 3 tbsp

Method

In a sauce pan add drumstick pieces, chopped onions, chopped tomatoes, turmeric powder and water.

Place the pan on high heat, bring the drumstick mixture to boil and cook until drumstick pieces are tender. Once the drumsticks are cooked, reduce the heat and add the ground masala to the drumstick. Mix well and simmer sambar for 3 mins.

Now add the cooked Toordal and required salt to the simmering drumstick sambar.

Heat oil in another pan, when hot add mustard seeds and allow to crackle, add curry leaves and asafetida, saute for few seconds and add the tempering to simmering sambar.

Serve hot Arachuvitta Sambar with steamed rice and potato fry.

Muslim's Chicken Biryani- Fail-Safe Recipe

2011-10-25T04:03:00.001-07:00

Muslim's Chicken Biryani

Ingredients
Chicken pieces with bone-1 kg( 2 pounds)
Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg)
Onion medium( chopped)-4 nos
Tomato medium( chopped)-4 nos
Green chilli-8
Ginger-2" pieces
Garlic cloves( peeled)-12
Thick curd/ Yogurt- 3 tbsp
Mint/ Pudina leaves( chopped)-1 bunch
Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp
Biryani Essence( Tiger Brand)- 1 tsp( optional)
Salt to taste
Water-4 cups
Oil or Ghee- 1/4 cup

For tempering

Bay leaf-4

Cinnamon-2" piece

Cardamom-8

Cloves-8

To serve with Biryani

Boiled Eggs- 6

Chicken Chalna <-----click Chicken Chalna for recipe.

Muslim's Chicken Biryani

Method

Clean and wash the chicken pieces.
Soak basmati rice in water for half an hour.
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add 4 cups of water to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check the salt for chicken gravy.
When the chicken gravy starts boiling, drain the soaked basmati rice from water and add it to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani without breaking the rice and chicken pieces.
Serve hot and spicy Chicken Biryani with Chicken Chalna and Boiled Eggs.

Click Here---> for Tips on making perfect Biryani Recipe.

Muslim's Chicken Biryani

Madurai Chicken Salna/ Chalna- Fail-safe Recipe

2011-10-25T04:03:00.000-07:00

Chicken Chalna

Chicken Chalna is best Sidedish for Biryani, Parotta, Idli and Dosa. This is an fail-safe recipe, appreciation and compliments from your family is for sure.

Ingredients

Chicken pieces with bone- 500 gms( 1 pound)

Onion large( chopped)-2

Tomato large( chopped)-2

Curry leaves- few

Coriander leaves- few

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 1 tsp

Coriander/ Daniya powder- 2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Cinnamon- 1" piece

Cloves- 6

Green cardamom- 4

Oil-3 tbsp

Ghee- 1 tbsp

Masala paste( grind the below ingredients to smooth paste)

Roasted cumin seeds- 2 tsp

Roasted black pepper corns- 2 tsp

Roasted fennel/ sombu seeds- 2 tsp

Grated fresh coconut- 1/4 cup

Chicken Chalna

Method

Clean and wash the chicken pieces.

In a pressure pan add chicken pieces, onions, curry leaves, tomatoes, ginger and garlic paste, red chilli powder, coriander powder, turmeric powder and 3 cups of water. Cover the pan with lid and pressure cook the chicken for 5 mins on medium heat or for 1 whistle on high heat.

Once the chicken is cooked, uncover the pan and add the ground coconut masala paste and required salt to the chicken gravy.

Bring back the pan to the heat and cook the chicken gravy on medium heat for 5 mins.

In another sauce pan heat oil+ghee, when oil is hot add the cinnamon, cloves and cardamom and fry till the aroma of whole spices rise.

Add this tempering to the Chicken Chalna and mix well.

Garnish the Chicken Chalna with chopped coriander leaves and serve hot with Biryani, Parotta, Idli and Dosa.

( Note: Chicken Salna gravy has to be little thin and not too thick.)

Click Here for Muslim's Chicken Biryani Recipe

Click Here for Home-made Parotta Recipes

Tips on how to make perfect Biryani.

2011-10-25T04:02:00.000-07:00

Following the below tips will help you to make delicious fail- safe Biryani.

1. Always use first quality Basmati rice( I use India Gate Classic Basmati Rice for my recipes).

2. Try to use fresh cut chicken/ mutton, avoid freezer or frozen chicken/ mutton.
( People living abroad get your meat from local Indian stores or local stores or farmers market than the supermarkets).

3. For 1 cup of Basmati rice always use 1 cup of water( 1:1 proportion).

4. For 1 cup of rice use 250 gms chicken pieces with bone.

5. For 1 cup of rice use 1 onion, 1 tomato, 2 green chilli, 3 garlic cloves and 1/2" ginger.

6. For 1 cup of rice use 1/2" cinnamon, 1 bay leaf, 2 cloves and 2 green cardamoms.( using of star anise, javitri and mace is optional).

7.For 1 cup of rice use 1 cup of chopped mint and 1/2 cup of chopped coriander leaves.

8.For 1 cup of rice use 1 tbsp ghee or 1 tbsp oil.

Click here for Muslim's Wedding Style Chicken Biryani Recipe.

Arisi Paruppu Sadam- Coimbatore Style.

2011-10-22T00:16:00.000-07:00

Ingredients

Raw rice-2cup

Toor dal-1/2cup

Moong dal-1/2cup

Onion small chopped-1

Tomato small chopped-1

Turmeric powder-1/4tsp

Salt to taste

Oil/Ghee-1/4cup

For tempering

Mustard seeds-1tsp

Whole red chilly-2

Whole pepper corns-1/4tsp

Clove-1

Cinnamon-1/2"

Cardamom-2

Curry leaves-few

Roasted Cashewnuts or Peanuts-1/4cup

Masala powder Ingredients

Grind the following to fine powder

Corriander seeds-3tbsp

Whole red chilly-4

Jeera/Cumin-2tsp

Pepper corns-1tsp

Methi/ Fenugreek seeds-less than 1/4tsp

Grated coconut-3 to 4tbsp

Method

Wash and soak rice and dals for 1/2 hour. Heat ghee in a pressure cooker, add the tempering ingredients. When the aroma rises, add onions and tomatoes, fry for a minute. Now add the malasa powder and fry for a minute. Add enough water( about 6 cups), turmeric powder and salt to the frying onions. Add the soaked rice and dals, bring the mixture to boil cover with the lid and pressure cook until the rice and dals are well cooked. Serve hot.

Idli Manchurian/ Chilli Idli.

2011-10-19T00:14:00.000-07:00

Ingredients

Leftover idlis- 8 nos( idlis should be at least a day old, fresh idlis are not

suitable for making machurian)

Green chillis( finely chopped)-3

Onion large( diced)-1

Garlic cloves( minced)-3
Curry Leaves- few

Light soy sauce- 2 tsp

Green chilly sauce- 1 tsp

Ajinomoto- 1/4 tsp

Sugar- pinch

Salt- 1/2 tsp

Oil- 2 tbsp

Spring onions/ Green onions( Chopped)- few tbsp( optional to garnish)

For batter

Cornflour- 4 tbsp

Maida- 2 tbsp

Red chilli powder- 1/4 tsp

Red food color- pinch

Salt- less than 1/4 tsp

Oil to deep fry idlis

Method

Cut idlis into equal sized cubes. In a bowl add cornflour, maida, red chilli powder, red food color, salt and required water to make very thin batter. Mix well until smooth and thin batter is formed. Heat enough oil in a pan to deep fry the idlis. When oil is hot, dip idlis in prepared batter and drop it into hot oil. Fry the idlis until golden brown and crispy. Drain the deep fried idlis on paper towel and allow to cool. In another sauce pan heat 2 tbsp oil, when oil is hot add the diced onions, garlic, curry leaves and green chillis. Saute the onions, garlic and green chillis for few mins, now reduce the heat and add the light soy sauce, green chilly sauce, ajinomoto, sugar and salt to the onions. Stir well the mixture and add couple of tbsp of water until a light sauce is formed. Now add the fried idlis to the onion gravy and stir well until the sauce is well coated on all idli pieces. Increase heat and stir fry the idlis until dry and crisp.

Note: do not add to much of water to the onions, add only couple of tbsp of water, otherwise idli may become soggy due to heavy sauce.

Chicken Pulao

2011-10-14T01:52:00.000-07:00

Ingredients

Chicken pieces- 500gms

Basmati rice( uncooked)- 2 cups

Onion large( chopped)- 2

Tomato large( chopped)- 2

Ginger and Garlic paste- 1 tbsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1 1/2 tsp

Garam masala powder- 1 tsp

Salt to taste

Oil- 3 tbsp

Coriander leaves- 1/2 cup

Mint/ Pudina leaves- 1/2 cup

Water- 2 1/2 cups

Marinade ingredients

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1 tsp

Salt to taste

Lemon juice- 1 tbsp

Tempering Ingredients

Cinnamon- 1"

Green cardamom- 3

Cloves- 4

Bay leaf- 1

Method

In a large bowl add the marinade ingredients, mix well till a smooth paste is formed, add the chicken pieces to marinade paste and once again mix well until all chicken pieces are coated with marinade. Allow the chicken pieces to marinade in the masala for at least 1 hour. Next heat oil in a pressure pan or pressure cooker, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rises. Now add the chopped onions and saute until onion turns brown. Add the ginger and garlic paste and fry until the raw smell of ginger and garlic paste leaves, now add the marinaded chicken pieces to the onions and saute until chicken pieces turn pale white color. Now add the chopped tomatoes and saute for few mins until tomatoes are cooked and mashed. Next add the red chilli powder, turmeric powder and Garam masala powder, saute for few mins. Add 2 1/2 cups of water to the chicken for the rice. Add required salt to the gravy and bring the mixture to boil. Add rice, coriander and mint leaves to the boiling gravy. Cover the pan with lid and pressure cook until the Chicken and rice is well cooked and tender. Serve hot Chicken Pulao with Raita or Curry of your choice.

Vangi Bath/ Brinjal Rice Recipe

2011-10-13T01:18:00.000-07:00

Ingredients

Raw Rice- 2 cups

Small sized Brinjals- 10 nos

Onion medium chopped- 1

Clove- 3

Green Cardamom- 2

Cinnamon- 1"

Bay leaf- 2

Mustard seeds- 1 tsp

Turmeric powder- 1/4 tsp

Curry leaves- few

Oil- 4 tbsp

Water- 4 cups

Masala powder ingredients( Roast and grind the below ingredients to smooth paste by adding very little water)

Coriander seeds- 3 tbsp

Black pepper corns- 1 tsp

Whole dry red chilli- 5 (+/-)

Grated Coconut- 1/4 cup

Toordal- 2 tbsp

Chana dal- 2 tbsp

Asafetida- 1/4 tsp

Salt required

Method

Heat 1 tbsp oil in a pan, when oil is hot add cinnamon, cloves, cardamom and bay leaf, fry until the aroma of whole spices rises. Now add the chopped onions and fry until onion turns brown. Add 4 cups of water into the pan for rice, add little salt required for rice, bring the onion and water mixture to boil and add the rice, stir well the rice, cover the pan with lid, reduce heat and cook the rice for 20 mins or until rice is tender. Once the rice is cooked, remove the cooked rice to a large plate and allow to cool. Next wash and clean the brinjal, slit the center of the brinjal into four sections keeping the stem intact. Stuff the ground masala paste inside the center of each brinjals as much as you could. Heat 3 tbsp oil in a pan, when oil is hot add mustard seeds and allow to crackle, now add the masala stuffed brinjals, curry leaves and stir well until oil is coated on all brinjals. If any masala powder is left over add rest of the ground masala to the frying brinjals, add turmeric powder, salt and 1/4 cup water to the frying brinjals, stir well the brinjals, cover pan with lid, reduce heat and cook for 5 mins until brinjals are cooked. Now add the cooked rice to the brinjal mixture and stir well until the masala is well mixed with rice( make sure not to break the brinjal into pieces). Serve hot Vangi bath with Boondi Raita or curry of your choice.

Authentic Tomato Rice/ Thakkali Sadam( Lunch Box Recipes)

2011-10-12T02:59:00.000-07:00

Ingredients

Raw rice-2 cups

Onion medium( chopped)- 1

Tomato large( chopped)- 2

Garlic cloves( thinly sliced)- 5

Curry leaves- few

Red chilly powder- 1 1/2tsp

Turmeric powder- 1/4tsp

Salt to taste

Water required

For tempering

Mustard seeds- 1tsp

Urad dal- 1tsp

Chana dal- 1tsp

Oil- 3tbsp

Method

Heat oil in a pan, when oil is hot add mustard seeds and allow to crackle, add the urad dal and chana dal and fry till they turn golden brown. Now add the chopped onion, garlic cloves and curry leaves, fry till the onion turns brown. Add the tomatoes and fry till the tomatoes are cooked and mashed. Next add the red chilli powder, turmeric powder, salt and required water for rice. Bring the mixture to boil, add the raw rice, stir well. Cover the pan with lid, reduce heat and cook until rice is cooked and tender. Garnish tomato rice with coriander leaves and serve with potato fry, papad or with potato chips.

Thalai Vazhai Virunthu( Tamilnadu Meals)

2011-09-30T09:55:00.000-07:00

Thalai Vazhai Virunthu

Paruppu Thakkali<-----Click here for recipe

Kathrikai Murungakai Pattani Poriyal<------Click here for recipe

Vazhakai Varuval<-----Click here for recipe

Ulunthu Vadai<----Click here for recipe

Semiya Payasam<-----Click here for recipe

Paruppu Thakkali recipe( Toordal and Tomato Curry)

2011-09-30T09:25:00.000-07:00

Ingredients

Thuvaram Paruppu/ Toordal( cleaned and washed)- 1 cup

Tomato large( chopped)- 1

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt required

Water- 1 1/2 cups

For tempering

Mustard seeds-1 tsp

Asafetida- 1/4 tsp

Curry leaves- few

Method

In a pressure pan add washed dal, chopped tomato, red chiili powder, turmeric powder and water. Cover the pan with lid and pressure cook the dal on medium heat for 10 mins. When the dal is cooked for 10 mins, remove pan from heat and remove the lid, add required salt and mash the dal well with laddle. Heat oil in a small pan, when oil is hot add the mustard seeds and allow to crackle, next add the asafetida and curry leaves, saute for a second and add this tempering to the dal. Serve hot paruppu thakkali with steamed rice, ghee and with any fry.