Taste of South India

Panneer Bhurji / Scrambled Panneer

2012-02-13T11:02:00.009-05:00

Ingredients:

Panneer - 1 cup (crumbled )

Coloured Capsicum/Bell Pepper - 1 cup (chopped)

Onion - 1(chopped)

Green chilli - 1( finely chopped)

Ginger and garlic paste - 1 tsp

Tomato - 1( finely chopped )

Turmeric powder - a pinch

Chilli powder -2 tsp

Corriander powder - 1 tbsp

Oil - 2 tbsp

Cumin seeds - 1 tsp

Lemon juice - 2 tsp.

Corriander leaves

Salt to taste.

Method:

Heat the oil in a pan on a medium flame. Add the cumin seeds.Wait till they puff up.
Add the onions & chillies and fry till soft. Add G&G paste.fry for a minute.
Add tomatoes and fry till the tomatoes are pulpy.Add all the powdered spices and salt. mix well.
Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins.
Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry.
Now add the lemon juice and mix well.Garnish with corriander leaves.

Serve hot with Chapathi.

Pasta With Tomato And Garlic

2012-02-09T07:34:00.002-05:00

Potato Poriyal / Easy Potato Curry

2012-02-08T13:09:00.005-05:00

Ingredients:

Potato - 4 nos

Onion - 1/2 ( chopped )

Red chilli - 2

Curry leaves - few

Channa dhal - 1 tsp

Urad dhal - 2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Pepper powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.
Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.
Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.
Mix well and close the lid.
Keep the flame in low.Cook for few minutes.
Remove from heat and garnish with corriander leaves.

Mutton Kuzhambu

2012-02-07T21:23:00.006-05:00

Ingredients:

Mutton - 2 lb (with bones)

Onion – 2 nos ( chopped )

Tomato - 2 nos( chopped )

Curry leaves - few

Green chillies - 1 no

Ginger garlic paste - 2 tbsp

Corriander powder – 2 tbsp

Pepper powder - 2 tsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Corriander seeds - 2 tbsp

Red chillies – 7 nos

Fennel seeds – 1 tsp

Cumin seeds - 1 tsp

Cinnamon - 1 small piece

Cardamom - 1

Clove – 2nos

Dry roast all these items and dry grind them.

Method:

Wash and cut the mutton into small pieces.
Heat 2 tablespoons oil in a cooker.
Add mustard seeds.let it splutter for a second.
Add the onions and sauté till golden brown.
Add ginger, garlic paste and green chillies and sauté for a minute.
Then add the tomatoes & fry it till the tomatoes are soft.
Add the mutton pieces along with turmeric powder and salt.
Now add the freshly prepared masala powder,pepper powder and corriander powder .
Add 3 cups of water . Mix well and close the lid of cooker.
Pressure cook this mixture for 5 whistles on medium flame.or the mutton till it is tender.
Now open the lid and add curry leaves and let it simmer for 5 minutes.
Remove from heat and garnish with corriander leaves.

Serve hot with white rice,idli,dosa etc...

Mutton Chukka / Mutton Varuval

2012-02-05T15:58:00.010-05:00

Ingredients:

Mutton (boneless) cut into small pieces - 1 lb

Garlic pods (chopped ) 2 nos

Ginger garlic paste - 1 tbsp

Tomato - 1 ( chopped )

Onion - 1 (chopped finely)

Coriander leaves - few (chopped)

Curry leaves - few

Corriander powder - 1 tbsp

Chilli powder - 1 tbsp

Pepper powder - 1 tsp

Mustard seeds - 1/2 tspTurmeric powder- 1/2 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Cinnamon 1inch - 2 nos,Cardamom - 1no

Cloves -2 nos

Cumin Seeds -1 tsp

Black Pepper corns -1 tsp

Fennel Seeds -1/2 tsp

Marinate the mutton pieces with salt, turmeric powder, 1/2 tbsp chilli powder and powdered spices. Let it marinate for 30 minutes.

Method:

Heat 1 tbsp oil in a pressure cooker. Add the fennel seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves.
Add the mutton pieces . add 1/2 a cup of water . Pressure cook this mixture for 4 whistles on medium-high flame.
Remove from heat.
In a Kadai heat Oil, when hot, add mustard seeds and let it splutter for a second.Then remaining onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min.
Add red chili powder, coriander powder
and pepper powder. Fry for 1 min.
Drain the water from the cooked mutton and add it.Check the taste of salt and add more if required.
Allow it to boil till all the water evaporates.
Add the mutton and fry till it becomes dry in medium flame.
Remove from heat and garnish with corriander leaves.
Serve hot with white rice,briyani etc,etc..

Pasta With Broccoli

2012-02-03T08:24:00.005-05:00

Kara Boondhi

2012-01-25T21:21:00.003-05:00

Ingredients:

Besan flour – 2 cup

Oil – for frying

Peanuts – 1/4 cup

Dhaliya/Pottu kadalai -1/4 cup

Broken Cashews – 3 tbsp

Curry leaves – 2 strings

Red chilli powder – 1 tbsp

Salt – to taste.

Method:

Mix besan flour, salt and water little by little so that there are no lumps.
The mixture should be little thinner than the dosa batter consistency.
Batter should be in pouring consistency.
Heat oil(on medium heat) in a pan, pour the batter over a boondhi karandi into the oil directly.
Fry till they become golden color and drain them using another ladle, drain the excess oil and keep it aside.
Fry the cashew nuts,peanuts,dalia and the curry leaves.Mix them with the boondi along with chilli powder and salt.
Combine all the items in a wide pan and mix it well.

Let it cool and store it in an airtight container.

Boondhi Laddu

2012-01-19T17:57:00.005-05:00

Ingredients:

Besan flour ( kadalai mavu )- 1 1/4 cup

Water - 1 1/4 cup

Cashews - 5 nos

Raisins - few

Cardomom - 2 (powdered)

Cooking camphor -1 pinch

Ghee - 1 tbsp

Oil - for deep frying

Boondhi laddle.

For the sugar syrup:

Sugar - 11/4 cup

Water - 11/4 cup

Method :

Mix together besan flour and water.This batter should be ‘dosa’ batter consistency. Set aside.
Heat oil in a wide vessel.
When the oil is very hot, take a big spoon of batter. Place the boondhi ladle over the hot oil, pour one spoonful of batter into the boondhi ladle and press down. boondhis should not be fried completely, They should be 3/4 fried.
Remove from the oil and set aside.
Grind some of the boondhi into coarse powder and set aside.
Heat the sugar with 1 1/2 cups of water and make a syrup of one thread consistency. Add the cardamom powder,cooking camphor to the syrup.
Turn off the flame and set aside.
Mix the boondhi, fried raisins,cashews and powdered boondi into the sugar syrup,mix well and leave for 45 minutes to 1 hour.
Take a little portion of boondhi mixture and shape into round and tight laddoos.and leave till dry.

Store in airtight containers.

இனிய பொங்கல் நல் வாழ்த்துக்கள் !!

2012-01-14T22:09:00.001-05:00

Mutton biryani

2011-10-21T18:23:00.004-04:00

Murungakkai Masala / Drumstick Masala

2010-11-20T22:28:00.011-05:00

Ingredients:

Drum stick -5 ( cut into pieces )
Onion - 1 ( chopped )
Tomato-1 (chopped ) ,Green chilli - 1
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves few
Oil - 2 tbsp
Salt to taste.

Method:

Heat oil in a pan and add the mustard seeds. When they pop, add Fennel seeds wait for few seconds.
Then add the onions and fry until golden brown. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
Now put the drumstick pieces along with red chili powder, corriander powder , turmeric & salt.
Mix until the drum stick is well coated with the mixture.
Add 2 cups of water and allow to boil.
Then lower the heat for 10-12 minutes or until the drumstick pieces are cooked soft.
Garnish with corriander leaves and curry leaves.

Murukku - II

2010-11-20T18:41:00.005-05:00

Ingredients:
Rice flour - 4 cups
Pottu kadalai - 1 cup
Sesame seeds - 2 tsp
Chilli powder - 1 tbsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Oil for deep frying
Salt to taste.
Method:

•Grind the pottu kadalai into a fine powder.
•Mix rice flour, fried channa dhalia powder (pottu kadalai maavu ),chilli powder, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
•Put the dough into the murukku press and press it on a plastic sheet.
•Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.

Drain in a paper towel. Cool and store in a air tight container.

Muttai Kuruma / Egg Kuruma

2010-04-04T19:39:00.005-04:00

Ingredients :
Boiled eggs - 4 nos ( cut into half )
Big onion -1( chopped )
Tomato-1( chopped ) ,Green chillies - 1 or 2
Ginger - 1 tbsp ( chopped )
Garlic- 2 tbsp( chopped )
Chili powder -1 table spoon
Coriander powder-1 table spoon
Garam masala powder-1 teaspoon
Turmeric powder - 1/2 tsp
Salt to taste.

For the paste:
Cocunut - 2 to 3 tbsp
Fennel seeds-1 teaspoon
Cumin seeds-1 teaspoon
Poppy seeds - 1 tbsp
Cashews - 4 nos ( optional )
Method:

Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
Add the chopped tomatoes and sauté till the tomato pieces get cooked.
Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. It goes well with idli,dosa,chapathi and rice.

Cauliflower kuzhambu

2010-04-04T18:26:00.006-04:00

Ingredients:
Cauli flower - 1
Small Onion -1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.
Method:

In a pan heat 1 tbsp of oil add mustard seeds after pops up add onion, green chillis and curry leaves and saute till brown.
Now add ginger garlic paste fry 1 minute. then add cauliflower florets along with turmeric powder and salt. fry few more minutes.
Now add the ground paste to the the pan and Pour about 1/2 cup 0r 1cup of water to make it more gravy-like.
Let this cook for about 5 minutes on medium-high heat.
Simmer the cauliflower in the sauce for 10 minutes.
Sprinkle chopped corriander leaves on top.
Serve with idli ,dosa or rice.

Matar Paneer

2010-03-04T22:20:00.009-05:00

Ingredients:
Paneer - 1 cup cubed
Fresh peas (matar) - 1 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 2 nos
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
Heat ghee/oil and shallow fry paneer cubes till they turn golden brown. Take them and put it in a warm water.
Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions,kastoori methi and fry till golden brown.
Add the masala paste and fry well till the raw smell disappears.
Now add the pureed tomatoes,chilli powder, turmeric powder and corriander powder and fry.
Now add peas and fry for few minutes. Add salt and cup of water. Cook 5 minutes.
Now add paneer and cook for 2-3 mins.
Add fresh cream and cook covered till thick and saucy.

Methi Matar Malai

2010-02-24T10:10:00.007-05:00

Ingredients:
Fresh fenugreek leaves (methi) - 1 cup ( chopped )
Fresh peas (matar) - 3/4 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 1
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
Wash methi leaves, add ½ tsp of salt in hot water leave aside for 15 minutes and then sqeeze out of water.
Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions and fry till golden brown.
Add the masala paste and fry well till the raw smell disappears.
Now add the pureed tomatoes,chilli powder, turmeric powderand corriander powder and fry.
Now add one after another, first fenugreek leaves then peas. do a quick stir-fry until the leaves wilt.
Add salt and cup of water. Cook 5 to 7 minutes.
Now add fresh cream and cook covered till thick and saucy.
Serve hot.

Senai Kizhangu / Suran Poriyal

2010-01-06T09:23:00.005-05:00

Ingredients:
Senai Kizhangu / Suran - 1 lb
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.

Method:

Remove the skin from senai kizhangu, wash and cut into small size pieces & put it into the water.
Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
Fry until golden brown.Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
Now add grated coconut and remove from flame.
Garnish with corriander leaves.

It goes well with sambar,rasam and curd rice.

King Fish / Vanjaram fish Fry

2010-01-06T08:36:00.007-05:00

Ingredients:
King Fish - 1/2 kg (5 pieces)
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 4 0r 5 tbsp
Salt as required.

Method:

Mix all the ingredients except oil and make a paste with some water.
Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Fish fry ready.

Serve hot as a side dish with steamed white rice, curry, sambar rasam etc.

Valor Poriyal

2009-12-20T15:27:00.004-05:00

Ingredients:
Valor - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.
Method:

Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
Then add chopped onion, red chillies and curry leaves.
Saute them for a few minutes. Now add chopped vegetables ( Valor ) along with turmeric powder, sambar powder and salt.
Drizzle the water. Mix well and close the lid.
Cook until the vegetable becomes soft.
Finally add coconut and mix well.

Beetroot Leaves Poriyal

2009-12-19T22:02:00.010-05:00

Ingredients:
Beetroot leaves – 1 bunch
Onion – ½ chopped
Green chillies – 3 nos
Mustard seeds - 1/2 tsp
Urad dhal - 2 tsp
Grated Coconut – 2 tbs
Oil -1 tbsp
Salt to taste.

Method:

Wash and chopped the beetroot leaves along with the stem.
Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal , chopped onions, chillies and curry leaves.
Fry till golden brown.Now add the chopped beetroot leaves. Don’t add water to it. Because the leaves itself leaves more water out.
Now add salt. Once all the water from the leaves dried out add the grated coconut and mix well.
Serve with rice.

Methi Chutney / vendhayakeerai Thuvaiyal

2009-10-29T09:04:00.009-04:00

Ingredients:

Fresh Methi leaves - 1 bunch

Small Onion - 10 or large onion - 1( chopped into medium size )

Red chillies - 4 nos

Cumin seeds- 1 tsp

Channa dal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 1 tbsp

Salt to taste.

Method:

Clean and wash the methi leaves.
In a kadai put oil,onion,redchillies,cumin seeds,channa dal, urad dhal and fry all together.Fry till onion become golden brown.
Now in the same pan add methi leaves and saute for 3 minutes.
Add coconut and tamarind to that and fry for one more minute.
Cool it. Add salt and grind it to a thick paste.

Serve with hot rice.

Hydrabadi Chicken Briyani

2009-10-28T10:08:00.007-04:00

Ingredients:
Chicken - 2 lb ( Wash and cut into medium size pieces)
Basmathi rice - 3 cups
Onion - 2 ( cut into lengthwise & fried in oil til crisp )
Green chillies - 4 nos
Ginger garlic paste - 2.5 tbsp
Mint leaves - 3 tbsp ( chopped )
Corriander leaves 3 tbsp ( chopped )
Pepper corns - 1 tbsp
Black cumin seeds - 1 tbsp
Cumin powder - 3/4 tbsp
Chilli powder - 1 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1 tsp
Bay leaves - 3
Mace - 3
Cardomoms - 2
Cloves - 2
Cinnammon stick - 2
Curd / Yogurt - 1 cup
Oil -3 or 4 tbsp
Lemon juice - 2 tbsp
Food colour or saffron - a pinch
Milk 2 tbsp
Salt to taste.
Method:

Marinate the chicken pieces with curd, slitted green chillies , mint leaves , coriander leaves ,ginger garlic paste , pepper corns, shajeera(black cumin) , chilly powder , turmeric , salt , cumin powder , coriander powder , bay leaves , mace , cardamoms , cloves ,cinnamon stick ,oil , half fried onions , and lemon juice . Mix all nicely.
Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.
Soak basmati rice in water for 30 mins.
Boil 10 cups of water with 1.5 tbsp of oil,1tbsp cumin seeds and salt. add soaked rice and cook until they are half cooked. Drain excess water.
Now take heavy bottomed pan and grease the bottom with ghee .
Add marinated chicken and spread it evenly. On top of chicken add cooked rice and spread evenly.
On top of rice sprinkle few mint leaves , coriander leaves and remaining fried onions.
Pour saffron soaked milk or food colour with 2 tbsp of milk allover . Sprinkle some oil on top of it.
Close the lid very tightly. Cook on a medium low flame for about 40-45mins.

Mix the rice gently and serve it hot with onion raitha.

Prawn Fried Rice / Shrimp Fried Rice

2009-10-26T10:17:00.004-04:00

Ingredients:
Medium shrimp- 1/2 lb (shelled & deveined )
Cooked basmathi rice ( For 2 people )

Cabbage ( cut into thin strips ) -1 cup
Beans (cut into thin strip ) - 1 cup
Carrot (cut into thin strip ) - 1/2 cup
Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
Add shrimp / prawn pieces with salt fry 3 to 5 minutes.
when the prawn is sealed,add onion fry for a minute.
Then add green chillies,carrot, and beans. fry 2 minutes.
Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
Lastly add the cooked rice. Fry it 1 minute.
Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
Add the above shredded eggs and pepper powder to the rice and mix well.
Garnish with corriander leaves. .

Lollipop Chicken

2009-10-19T07:30:00.012-04:00

Ingredients:
Chicken wings - 4 ( From one chicken wing we can get 2 lollipops pieces )
Ginger garlic paste - 1 tbsp
Chilli powder - 1.5 tbsp
Corn flour - 3 tsp
All purpose flour - 2 tsp
Food colour - 1/2 tsp
Soy sauce - 1 tbsp
lime juice - 1 tbsp
Bread crumbs - 6 tbsp
Oil - for deep fryiyng
Salt to taste.

Method:

Clean the chicken.
In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red chili powder,food colour, lemon juice and salt.
Add enough water and mix it like thin consistency. Add the chicken and refrigerate for 2 to 4 hours.
Dip the marinated chicken in the bread crumbs and deep fry the chicken on medium heat until crisp and golden brown.
Remove the chicken pieces and place on a paper towel to drain the excess oil.

Serve hot with onion rings.

Happy Deepavali !

2009-10-16T19:39:00.004-04:00

Murukku - I

2009-10-16T09:48:00.006-04:00

Ingredients:
Rice flour - 4 cups
Urad dal- 1 cup
Pottu kadalai / split chik peas - 2 tbsp
Sesame seeds - 2 tsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Asafoetida- a pinch
Oil for deep frying
Salt to taste.
Method:

Dry roast the urad dhal for 2 minutes.grind it into a fine powder.
Grind the pottu kadalai into a fine powder.
Mix rice flour, roasted urad dhal powder,chik peas flour,asafoetida, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
Put the dough into the murukku press and press it on a plastic sheet.
Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.
Drain in a paper towel.Cool and store in air tight container.

Corriander Chutney / Kothamalli chutney

2009-10-06T08:31:00.002-04:00

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

Clean and wash the corriander leaves.
In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
Same pan add the corriander leaves and saute for 2 mins till they wilt.
Add coconut and tamarind to that and fry altogether for one more minute.
Cool it. Add salt and grind to a thick paste.
Serve with rice, idli or dosa.

Brinjal & Potato Poriyal

2009-10-05T18:10:00.004-04:00

Ingredients:

Brinjal - 5 nos
Potato - 1
Onion - 1 medium size
Red chillies - 4 nos
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 / 2 tsp
Sambar powder - 1 tsp
Oil - 2 tbsp
salt to taste.
Method:

Chop the onion into small size. Cut the brinjal in to medium size pieces ( length wise ) and put it into the water.
Remove the potato skin and cut in to medium size pieces.
In a kadai put the oil and when it is hot add mustard. When it pops up add onion, red chillies and curry leaves.and fry for a while.
Then add brinjal and potato.Add sambar powder, turmeric and salt.
Sprinkle a handful of water.Mix well and Keep the flame in low.
Cook for few minutes.

Serve with rice.

VIJAYA DASAMI SPECIAL - WHEAT PAYASAM

2009-09-27T20:03:00.004-04:00

Ingredients:
Broken Wheat – 1 cup
Jaggery – 3/4 cup powdered or 6 or 7 pieces
Water - 4 cups
Milk – 4 cups
Cardamom Powder – 1 tsp
Ghee – 2 tbsp
Cashew Nuts – 6 nos
Raisins - few
Method:

Heat Ghee in a frying pan, add Cashew Nuts, Raisins and fry till Cashews turn golden brown and keep it aside.
Pressure cook the broken wheat with 4 cups of water up to 2 whistles.
Pour the milk in a heavy bottomed pan and bring it to boil.
Reduce the flame and add cooked cracked wheat and let this simmer for about 10 to 15 minutes. keep stirring every 2 to 3 minutes.
Then add jaggery and stir this mixture and cook for about 10 minutes. or until it thickens up a little.
Finally add fried cashews,raisins and cardamom powder.mix well.
payasam ready.

Serve hot or chilled.

I have to say thanks to my friend Suganthi for sharing this recipe.

Idli / Dosa / Milagai podi

2009-09-26T21:08:00.005-04:00

Ingredients:
Urad dhal - 1 cup
Channa dhal - 1/2 cup
Peanuts - 2 tbsp ( optional )
Seasame seeds - 1/4 cup
Red chillies - 20 nos
Asafetida powder - 1 tsp
salt to taste.
Method:

Roast the urad dhal,channa dhal,seasame seeds, and peanuts until slightly golden and remove from heat.
In the same pan add 1/2 tsp of oil and roast the red chillies.
Cool all the ingredients and Grind them to a coarse powder along with salt, and the asafetida.
Allow to cool and store them in airtight container. Serve with idli,dosa and rice.

Paruppu Vadai / Masal vada

2009-09-26T19:33:00.006-04:00

Ingredients:
Channa dhal - 1 cup (soak for an hour and drain completely)
Ginger - small piece
Sombu / Fennel seeds - 2 tsp
Coriander leaves - few (chopped )
Curry leaves - few( chopped )
Onion - 1/2 ( chopped )
Green Chillies - 2 (chopped)
Red Chillies - 3 nos
Oil - for deep frying.
Salt to taste.
Method:

Grind channa dal,ginger, fennel seeds and red chillies coarsely without adding any water.
Add chopped Onion,green chilies, corriander leaves, curry leaves and salt. mix everything well.
Heat oil for deep frying.Take a small amount of mix, flatten it lightly and shape them into round.
Put it into hot oil and fry them until they turns brownish and crispy.

Serve hot with hot tea.

Vegetable Biryani

2009-09-26T18:45:00.005-04:00

Ingredients:

2 cups - Basmati rice
1 lb - Vegetables (Carrot,Beans,Potato,Green peas )
3 tbsp - Ginger garlic paste
1 tbsp - Yogurt / Curd
1 - Big onion ( sliced thin )
5 - Green chillies
1 - Tomato ( chopped )
1 - Star anise
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tbsp - Chilli powder
1/2 cup - Chopped mint leaves
1/2 cup - Chopped coriander leaves
3.5 cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:

Wash and soak the rice in water 15 minutes.
Wash and cut the vegetables into medium sized pieces.
Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add vegetables along with the chopped tomatos and saute till the juice dries up.
Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.
Serve hot with raitha.

Spicy Chicken Gravy

2009-08-31T10:35:00.010-04:00

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp

Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

Heat oil in a kadai.
Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
when its sputter add onions. Fry the onions until it turns into golden brown .
Now add ginger garlic paste fry them up to few minutes.
Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
Fry them for 5 minutes.
Now add curd and chopped tomatoes. Mix it well.
Finally add the black pepper on top of it. Now add a cup of water and close the lid.
Cook till the chicken is cooked thorough and desired consistency is reached.
Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Tamarind Rice / Puli Sadham

2009-08-03T21:45:00.006-04:00

Ingredients:
Rice - 2 cups
Tamarind - 1 lemon size
Small onion - 10 nos ( cut into medium size )
Red chillies - 5 nos
Garlic - 5 pieces
Curry leaves - few
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Peanuts - 1 tbsp
Turmeric powder - 1/2 tsp
Asafoedida powder - 1/2 tsp
Fenugreek / Methi seeds - 1 tbsp ( fry the methi seeds without oil till get nice aroma.Cool and powder it)
Seasame oil - 3 tbsp
Salt to taste.
Method:

Cook the rice with required water. Spread the cooked rice in a wide plate and let it cool.
Heat the oil in a kadai.Add mustard, wait till it pops.
Add urad dhal,Channa dhal, red chillies ,curry leaf, onion and peeled garlic and stir till the garlic starts turning golden.
Extract juice from tamarind using 1 cup of water and pour the juice into the kadai.
Now put the turmeric powder ,asafoedia powder, salt and boil till the oil starts showing.
Then add the freshly grind fenugreek powder. Turn off heat.
Puli kaachal is ready.
Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. Serve rice with papad and curd.

Ribbon Pakoda

2009-07-28T08:29:00.004-04:00

Ingredients:

Rice flour - 4 cups

Besan flour / pottukadalai mavu - 1 cup

Butter - 1 tbsp

Asafoetida powder - 1/2 tsp

Chilli powder - 1 tbsp
Cumin seeds - 1 tbsp
Seasame seeds - 1 tbsp

Salt to taste

Oil for deep frying.
Method:

Mix all the flours, powders and seasame seeds & cumin seeds. Rub the butter into the mixture with your fingers.
Add water to make a soft dough.
Heat the oil in a kadai.
Put a small portion of the dough into a murukku press and squeeze into hot oil into a big circle.
Deep fry till golden brown.Leave to drain and cool on a paper towels.
Store them in air-tight containers.

Enjoy with tea.

Ven Pongal

2009-07-21T21:30:00.006-04:00

Ingredients:
Raw rice - 1.5 cups
Split moong dhal - 1/2 cup
Ghee - 3 tbsp
Cumin seeds - 2 tsp ( crushed )
Pepper corns - 1 tbsp ( crushed )
Cashews - few
Curry leaves - few
Salt to taste.
Method:

Wash the rice and dhal .
Add 6 cups of water,salt and pressure cook for 5 whistles.
In a kadai, put 3 tbsp of ghee. When it is hot add cashew nuts, pepper and jeera powder & curry leaves and fry for a while.
Once the pressure is released add this to the cooked rice. Mix well.

Serve hot with sambar.

Sardine Fish Curry / Matthi Meen Kuzhambu

2009-07-21T12:44:00.004-04:00

Ingredients:
Sardine Fish - 6 pieces

Onion - 1 (chopped)

Tomato - 1 (chopped)

Garlic - 3 pods

Curry leaves - 2 string

Tamarind - small lemon size

Chilli powder -3 tbsp

Corriander powder -3 tbsp

Turmeric powder - 1 tsp
Cumin seeds - 1 tsp

Methi seeds - 1 tsp

Mustard seeds -1 tsp

Seasame oil - 4 tbsp

Salt to taste.
Method:

Clean the fish and rub it with 1/2 tsp turmeric powder, 1 tbsp chilli powder , and salt and leave it for half an hour
Soak tamarind in water and squeeze out the juice.
Heat the oil in a pan. add mustard seeds after pops up, add methi seeds,cumin seeds & fry till brown.
Now add chopped onion,garlic pods and curry leaves & fry till golden brown.
Then add tomatoes fry till the oil separate from the gravy.
Now add corriander powder,chilli powder,turmeric powder,pepper powder, salt and fry 2 to 3 minutes.
Now add tamarind juice.mix well .if it is too thick add enough water.close the lid and bring to boil. Allow to boil 5 minutes.
Now add fish pieces one by one.close the lid and keep the heat in low flame 7 to 10 minutes.
Fish curry is ready.

Serve with steamed rice.

Paruppu Kuzhambu

2009-07-14T10:04:00.003-04:00

Ingredients:

Toor Dal - 3/4 Cup

Green Chili - 2nos

Garlic pods - 3

Crushed cumin Seeds - 2 tsp

Asafoetida - a pinch

Turmeric powder - 1 tsp

Small onions - 4 nos

Tomato - 2 ( cut into pieces )

Sambar powder - 1 tbsp

Mustard seeds - 1/2 tsp

Dry Red Chili - 2 nos

Curry leaves - few

Oil - 1 tbsp

Salt to taste.
Method:

To a Pressure cooker add toor dal, chopped tomato, small onions, asafoetida, turmeric powder, garlic pods,cumin seeds,sambar powder, salt,green chili and add 2 cup of water. Pressure cook it.
Open the cooker and mash the dal.
In a small frying pan add oil when its hot add mustard. Allow them to splutter.Add dry red chili and curry leaves.
Add this to the dal.
Serve with steamed rice along with ghee.

Tomato Rice / Thakkali sadam

2009-07-10T15:27:00.006-04:00

Ingredients:
Basmathi Rice-2 cups
Tomato- 3(medium size)

Onion - 1 ( cut into length wise )
Green chillies - 2 nos

Mint leaves-10
Corriander leaves - few ( chopped )

Ginger garlic paste- 2 tbsp

Red chilly powder-1 tbsp

Ghee-1 tbspOil-2 tbsp
Bay leaf - 2

Water - 4 cups

Salt to taste.
For powder:
Cinnamon-1inch

Cardamom-2

Cloves - 2
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Method:

Wash & soak the rice 15 minutes.
Heat oil & ghee in the pressure pan and fry all the spice powder and bay leaves.
Add sliced onions,green chillies and saute it. Put the ginger garlic paste and fry it nicely..
Add the chopped tomatoes and fry it well.
Now add the chopped mint leaves and give it a stir.
Add the red chilly powder and fry it until the raw smell disappears. Put the finely chopped corriander leaves and mix it.Now pour 4 cups of water and allow to boil.
Now add the soaked rice and pressure cook it for 2 whistles in medium heat.
Remove the cooker from stove.
Allow the cooker to cool naturally.

Serve with onion raita.

Spicy Mutton Curry

2009-07-09T14:34:00.004-04:00

Ingredients:

Goat meat/Mutton - 1/2 kg

Onion large - 1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 2 tbsp
Green chillies - 2 nos

Fresh ground black pepper powder - 2 tbsp

Corriander powder - 2 tbsp

Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - few

Corriander leaves - few
Curd - 2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.
Method:

In a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and wait till mustard seeds start splattering.
Add the onions and sauté till golden brown.
Add ginger, garlic paste and green chillies and sauté for about 1 minute.
Then add the tomatoes & fry it till the tomatoes are soft.
Add the chilli powder ( optional ), cumin powder,coriander powder, pepper powder, garam masala and sauté for about 1 minute.
Now add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside.
Now add the yoghurt, and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and curry leaves and stir well. Now close the lid and pressure cook the mutton till it is tender.
Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
Garnish with corriander leaves and serve warm.

100 th Post - Tomato & Mint From Our Garden

2009-07-09T11:03:00.014-04:00

My daughter's Tomato Plant

Homemade cheese pizza

2009-07-09T09:46:00.008-04:00

Ingredients:
All purpose flour - 4 cups
Warm water - 1 1/2 cups
Sugar - 2 tbsp
Salt - 1 1/2 tsp
Yeast powder - 2 1/4 tbsp
Olive oil - 2 tbsp
Mozzerella cheese - 1 pkt
PIzza sauce
Pizza pan.
Method:

Pour warm water into a bowl.

Add the sugar and salt. Mix it until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.

Add 4 cups of flour and the olive oil and mix until well blended. knead well.
The dough should turn into a ball.Once dough no longer sticks to your hands lightly coat dough ball with olive oil and place into a lightly oiled mixing bowl.
Cover bowl with plastic wrap or foil and set aside to rise for 1 hour.
After about 45 minutes the dough should have about doubled in size.. Let it rise for another haf an hour.
The dough is now ready to be rolled out.
Then punched down (deflated) the dough, dumped it out and cut it in two pieces.
Knead them a little more and balled them up again.
Put dough ball on a lightly floured cutting board, flattened it out,You could also just roll it out with a rolling pin too.
Now we're ready for the other ingredients like pizza sauce and mozzarella cheese.
Placed the dough on pizza pan,apply pizza sauce and spread it around.Then add layer of mozzerlla cheese.

Preheated the oven to 450° F and then baked the pizza on the middle rack for a little over ten minutes or so.

Now the delicious pizza ie ready to enjoy!

Murungaikkai Kuzhambu

2009-06-22T12:10:00.004-04:00

Ingredients:
Drumstick - 2 or 3 nos ( cut into each 3'' pieces )
Onion - 1/2 ( cut into small pieces )
Red chillies - 2 nos
Curry leaves - few
Turmeric powder - 1 tsp
Mustard seeds - 1/ 2 tsp
Oil - 1 tbsp
Tamarind juice - 1 cup
Salt to tatse.
For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1/2 tsp
Poppy seeds - 1 tbsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

In a vessel, add ground masala paste along with drumstick pieces,tamraind juice,turmeric powder, salt and required water.mix well.
Cook till the drumstick is cooked and desired consistency is reached.
In a another pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, red chillis and curry leaves and saute till brown.
Now transfer it to the kulambu.
Allow to boil 2 minutes. Remove from flame.
Murungakkai kulambu is ready.
Serve with hot steamed rice.

Mutton Biryani With Seeraka Samba

2009-06-22T10:55:00.009-04:00

Ingredients:

Goat meat/Mutton - 1.5 lb
Seeraka Samba Rice - 2 cups
Onion large - 1 ( thin sliced )

Green chillies -6 nos

Tomato - 1 ( chopped )

Ginger garlic paste - 3 tbsp

Chilli powder - 1 tbsp

Turmeric powder - 1 tsp

Mint - 20 leaves.

Corriander leaves - 1 handfull

Curd - 2 tbsp
Bay leaf - 3
Star anise - 1 no
Oil - 4 tbsp

Ghee 1 tbsp ( optional )

Salt to taste.
For powder:

Cinnammon stick - 1

Clove - 2

Cardomom - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 tbsp
Grind them into a fine powder.
Method:

Wash and soak the rice 15 minutes.
Cut the mutton pieces into medium size & wash it nicely.
In a pressure cooker, heat oil then add bay leaves, star anise& grinded masala powder.
Now put in the sliced onions and green chillies & fry it till golden brown.
Now add the ginger garlic paste & fry for 5 minutes.
Then add the tomatoes & fry it till the tomatoes are soft.
Add the mutton pieces along with turmeric, chilli powder and salt. and saute for 5 minutes.
Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
Now close the lid and pressure cook the mutton till it is tender. Now open the lid and and measure the gravy in the mutton. We need total 4 cups of water for 2 cups of rice including the gravy.( For example, if there is 1 cup of liquid in the mutton, add 3 cups of water.)
Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
Switch off the stove and let stand till it cools down.
Delicious mutton biryani is ready.

Serve with onion Raitha.

Roasted Salmon Fish

2009-06-19T15:18:00.003-04:00

Ingredients:
Salmon Fillets - 2 or 3 pieces
Garlic - 3 cloves
Ginger - 1 small piece
Black Peppercorns - 1 tbsp

Paprika - 1 tbsp

Lemon Juice - 2 tbsp

Olive oil - 2 tbsp

Salt to taste
Salt and Pepper for seasoning.
Method:

Crush the ginger & garlic and black peppercorns in a mixie till smooth. Add the paprika and salt and the lemon juice to make a paste.
Apply this on the salmon fillet, marinate for at least 15 minutes.
Place a lightly greased non-stick griddle or a frying pan on the stove.
Once the pan is really hot, place the salmon fillet, cook for 6 to 7 minutes per side.

Serve the salmon along with the veggies and lime/lemon wedges.

Chicken Briyani With Seeraka Samba Rice

2009-06-18T07:25:00.009-04:00

Ingredients:

2 cups Seeraka Samba Rice

1.5 lb chicken with bones

4 tbsp ground ginger garlic paste

1/4 cup yogurt

1 big onion ( sliced thin )

5 green chillies

1 tomato ( chopped )

2 bay leafs
1Star anise

1 tbsp chilli powder

1/4 cup chopped mint leaves

1/2 cup chopped coriander leaves

water 4 cups

4 tbsp oil

2 tbsp ghee
Salt to taste.
For powder:
1 tbsp Fennel seeds

2 cloves

2 cardamoms1″ piece of cinnammon
2 tsp poppy seeds.
Grind them into a fine powder.
Method:

Wash and soak the rice in water 15 minutes.
Cut the chicken into medium sized pieces.
Heat the oil in the cooker.Add the star anise, bay leafs and ground masala powder saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add chicken pieces along with the chopped tomatos and saute till the juice dries up.
Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 7 minutes.
Now add ghee and soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle or 10 minutes.
Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Murungakkai / Drumstick Sambar

2009-06-17T08:46:00.008-04:00

Ingredients:

Toor dhal - 1 cup

Drumsticks / murungaikkai - 3 to 5 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Tamarind - small 1/2 lemon sizeRed chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
Soak tamarind in water and squeeze out the juice.
Cut tomato into medium size pieces.
Cut drumstick into medium size pieces.
Add drumstick pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
Add tamarind juice and allow to boil. Now add the cooked thuvar dhal.
In a kadai put the oil and when it is hot add the mustard.
When it pops up, add onions,Red chillies and curry leaves and fry for a while.
Add the sambar to this. Mix well.
Allow to boil 2 minutes. Remove from stove.
Serve with Rice

Fish Cutlet

2009-06-05T17:46:00.005-04:00

Ingredients:

Fish - 1 lb
Potato-2 nos

Onions- 1 ( finely chopped )

Green chilies- 6 (finely chopped )

Ginger garlic paste - 1 tsp

Black pepper- 2 tsp
Turmeric powder - 1/2 tsp
Garam masala- ½ tsp

Coriander leaves- 1/2 cup (chopped finely )

Oil-as needed for shallow fry
Egg or 1 Egg white–1

Bread crumbs - 1 cup
Method:

Boil the fish with salt and turmeric powder in boiling water. Cook till tender, remove from the heat, remove all bones, and then mash it into flakes. Keep it aside.
Boil potatoes separately till tender, peel off the skins and mash them with your hands/or the back of a spoon. There should be no lumps.
Heat the oil in a shallow non-stick pan and add all the onions, green chilies. After a couple of minutes, add ginger garlic paste. Fry for a minute.
Add the fish and potato mixture to it.
Now add garam masala and add the chopped coriander leaves and salt.
Saute for a minute. remove from heat. allow it to cool.
Beat the egg (You can use just egg whites too) with a pinch of salt. Keep a plate with bread crumbs also ready.
Dip each oval ball into the egg and then into the bread crumbs. Give it a final shaping.
Heat oil in a pan and shallow fry the cutlets till brown on both sides.Serve it hot with corriander chutney or ketch up.Enjoy!

Gongura / Pulicha Keerai Thokku

2009-05-28T22:34:00.009-04:00

Ingredients:
Gongura-1 bunch

Garlic-2 pods

Mustard seeds -1 tsp

Peanut - 2 tbsp

Red chillies - 4 nos

Oil - 1 tbsp
Salt to taste.
Method:

Clean and wash the gongura leaves.
Boil the spinach in water along with the garlic. Keep stirring it occasionally.
Smash the boiled spinach by adding suitable amount of salt to it.
Fry peanut,and Red chillies separately..Grind them into a powder.
Heat oil in a kadai add mustard. Allow to splutter.
Add the smashed spinach to it along with peanut & redchillies powder.
Mix well.
Remove from Flame.

Serve with rice.

Egg Thokku / Egg Masala

2009-05-28T21:55:00.007-04:00

Ingredients:

Boiled eggs - 4 nos ( cut into half )

Onion - 1 ( chopped )

Tomato - 1 ( finely chopped )
Curry leaves - few
Fennel seeds - 1 tsp

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilly powder - 2 tsp
Corriander powder - 2 tsp

Oil - 2 tbsp

Water - 2 tbsp
Salt to tatse.
Method:

Heat oil in a pan or a kadai.Add Fennel seeds, onions, curry leaves and saute, till they turn golden brown.
Now add ginger garlic paste. Fry 1 minute.
Add tomatoes and fry, till the tomatoes become tender.
Add turmeric powder, chilly powder,corriander powder and salt and stir well.
Fry for 2 mins.Drizzle 2 tbsp of water and mix well.Add the eggs to the mixture and cook for 5 minutes in low flame.
Remove from the flame.
Garnish with corriander leaves.

Serve with Rice.

Semiya Payasam/Vermicelli Kheer

2009-05-26T22:01:00.004-04:00

Ingredients:
Vermicelli/Semiya – 1 cup

Milk – 6 cups(I’ve use 2% fat milk here.You can use whole milk your choice.)

Sugar – 1 cup

Cashewnuts - 6 nos

Raisins – 10 nos

Cardamom pods – 3 nos ( crushed )

Ghee – 1 tbsp (for roasting,semiya, cashews & raisins)
Method :

Heat 1 tbsp ghee in a pan and fry cashews & raisins and keep it aside.
Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.
Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.
Let it come to a slow boil in medium heat.
When the vermicelli is cooked,add the sugar and mix well.
Now simmer it for 10 - 15 minutes or until it begins to thicken.
Add crushed cardamom,mix well and switch off the stove.
Add cashews and raisins to the payasam. Now Payasam is ready.
Serve warm or chilled.

Squash Poriyal ( Suraikkai )

2009-05-26T13:09:00.005-04:00

Ingredients:
Squash / suraikkai - 1
Onion small size - 1
Green chillies -4 nos
Curryleaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
Method:

Cut squash and Onion into small pieces.
Heat Oil in a pan. Add Mustard seeds once it splutters add Onion,green chillies and Curry leaves, fry till Onion becomes light brown in color.
Then add chopped squash, Turmeric powder and Salt. mix well.
Cover with a lid. dont add water.
Cook on a low flame and cook till squash turns into soft .

Serve with Rice.

Vada / Methu Vada

2009-05-25T21:24:00.006-04:00

Ingredients:
Urad dhal / Ulundhu - 1 cup
Onion - 1 ( finely chopped )
Green chillies ( finely chopped )
Curry leaves - few ( finely chopped )
Corriander leaves - few ( finey choped )
Black pepper - 5 to 6 ( crushed )
Salt to taste
Oil - for frying
Method:

Wash and soak Urad dhal for atleast 1 hour.
Wash again and drain all water and wet grind in a grinder or a regular blender adding very litlle water. (1/4 cup water should be fine and no more than that).
Mean while heat oil in a kadai and keep ready.
Add chopped onion,green chillies, curry leaves, corriander leaves, black pepper and salt to the batter and mix thoroughly.
Wet your palm and spread little batter and shape it like a doughnut using your other other hand.
Make a hole in the center and drop very carefully in the heated oil and deep fry until golden and crispy on both sides.
Drain excess oil using a paper towel .

Serve hot with sambar and chutney.

Brinjal/ Egg plant Sambar

2009-05-25T20:54:00.006-04:00

Ingredients:
Toor dhal - 1 cup
Brinjal / egg plant - 3 to 5 nos

Tomato - 1

Small onion - 6 to 9 nos ( cut into medium size pieces )

Tamarind - small 1/2 lemon size
Red chillies - 3 nos
Curry leaves - few

Sambar powder - 1 1/2 tbsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tsp

Salt to taste.

Method:

Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
Soak tamarind in water and squeeze out the juice.
Cut tomato into medium size pieces.
Cut Brinjal into medium size pieces and put into water.
Add Brinjal pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
Add tamarind juice and allow to boil.
Now add the cooked thuvar dhal.
In a kadai put the oil and when it is hot add the mustard.
When it pops up, add onions,Red chillies and curry leaves and fry for a while.
Add the sambar to this. Mix well.
Allow to boil 2 minutes. Remove from stove.

Serve with Rice.

Tomato Kuzhambu

2009-05-20T22:14:00.004-04:00

Ingredients:
Onion large - 1
Tomato - 3 nos
Curry leaves - few
Red chillies - 3 nos
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Pepper corns - 4 nos
Cinnamon stick - 1 piece
Coconut ( shredded ) - 2 tbsp
Corriander powder - 2 tbsp
Oil - 1.5 tbsp
Corriander leaves - few
Salt to taste.
Method:

Cut tomatoes and onions into medium size pieces.
Heat a tsp of oil in a kadai.Fry red chillies, 3/4 of cut onions,curry leaves, cumin seeds, fennel seeds, khus khus and pepper corns until onions turns into golden brown.
After remove from heat add coconut and corriander powder.mix well and keep it aside.
Heat a tsp of oil in a kadai .Add the 2 1/2 chopped tomatoes.Fry it 2 to 3 minutes.Grind all together to a smooth paste. and keep it aside.
Heat oil in a kadai.Add mustard seeds and allow it to splutter.
Add the remaining onions,curry leaves & fry well.
Now add tomatoes fry 2 minutes.
Add the ground masala along with salt. and add required water.
Mix well and allow to boil 2 to 3 minutes. Remove from flame.

Serve with idli & dosa.

Fish / Meen Kuzhambu - ll

2009-05-13T17:28:00.011-04:00

Ingredients:
Fish ( cleaned and cut into pieces ) – 1/2 KG
Small onions – 20 nos or Big onion - 1 ( chopped )
Garlic pods – 10 nos
Tomato – 1 big( chopped )
Tamarind – 1 medium sized lemon ( soaked with in 4 glass of water for 15 minutes )
Gingelly oil – 4 tbsp
Vadagam ( Thalippu ) – 1 tbsp
Curry leaves - few
For the paste:
Black peppercorn - 2 tbsp
Red chillies – 6 nos
Cumin – 2 tbsp
Coriander seeds – 4 tbsp
Turmeric powder- 1/2 tsp

First take all the ingredients for the paste and grind it to a smooth paste with little water.

Squeeze the soaked tamarind to get all the extract and then filter it.

In the tamarind liquid add the ground paste, mix well & keep aside.

Method:

In a vessel, heat the oil, add the vadavam, when it splutters, add the curry leaves, followed by the onions and fry until translucent.
Add the garlic pods and fry until slightly brown.
Add the tomatoes and cook till they turn mushy.
Now add the tamarind- ground masala, salt and mix well.
Check for salt now and add if required more.
Let it boil for 10 minutes.
Add the fish pieces and cover the vessel with the lid. Reduce the heat to low.
Let it cook for another 10 minutes and by this time the oil will get separated.
The smell of the kuzhambu, when boiling is extraordinary.

Serve with hot steamed rice.

Banana Milk Shake

2009-05-12T22:48:00.004-04:00

Ingredients:

Ripe Banana - 1 (peeled and sliced )
Ice cubes - 5
Cold milk - 2 cups
Sugar - 2 tbsp
Method:

In a blender, combine the bananas, ice cubes, milk and sugar.
Cover, and blend for 2 minutes, or until ice is finely crushed.

Serve immediately.

Tomato Chutney

2009-05-12T22:31:00.004-04:00

Ingredients:
Onion - 1 ( chopped into medium size )
Tomato - 2 ( chopped into medium size )
Red chillies - 3 nos
Corriander seeds - 1 tbsp
Cumin seeds - 2 tsp
Pepper corns - 4 nos
Channa dhal - 1 tbsp.
Oil - 1 tbsp
Salt to taste.
For seasoning:
Mustard seeds - 1 /2 tsp
Urad dhal - 1 tsp
Curry leaves - few
Oil - 1 tsp
Method:

In a pan heat the oil & add corriander seeds, channa dal,cumin seeds ,pepper corns &chilliies. fry for a minute and keep aside.
Same pan heat 2 tsp of oil. Add the onion & fry 3 minutes.
Now add tomatoes and fry it till soft.
Let it cool completely .
Grind it all together with salt to a fine paste.
DO the seasoning with the mustard seeds,urad dhal and curry leaves in a tsp of oil.

Serve with Idli,Dosa,Paniyaram etc.,

Kuzhi Paniyaram

2009-05-12T21:44:00.010-04:00

Ingredients:
Fermented Idly batter – 2 cups
Onion – 1 ( finely chopped )
Green chillies – 2 ( finely chopped )

Corriander leaves - 2 tbsp ( finely chopped )

Curry leaves - few ( finely chopped )
Oil.

Method:

Mix all the ingredients together except oil.
Pour some oil in the paniyaram mould.
Once the oil is hot pour the batter in each hole.(3/4 batter in each hole)
Allow it to cook for few minutes.
Flip it over to cook the other side.

Serve hot with coconut chutney or Tomato chutney.

Mango MilkShake

2009-05-11T21:32:00.005-04:00

Ingredients:

Mango ( riped ) - 1

Sugar - 2 tbsp
Milk ( cold ) - 2 glasses

Water - 1 glass.

Ice cubes -according to our taste
Method:

Peel the mango and cut into medium size pieces.
Put the mango pieces in the mixer along with sugar and ice cubes blend it to a smooth puree.
Then add milk and required water and blend it for few seconds.
Delicious Mango milk shake is ready.

Serve chilled.

Chicken 65

2009-05-10T20:00:00.005-04:00

Ingredients:
Chicken - 1 lb ( boneless, cut into small size )
Chilli powder - 2 tbsp
Ginger Garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Yogurt/ curd - 2 tsp
Food color - a pinch ( optional )
Oil - 1.5 cup ( for deep frying )
Salt to taste.
Method:

Mix chilli powder, ginger garlic paste,curd, lemon juice and salt to thick paste.
Add water if required.
Add chicken pieces to this and rub to coat the masala to all sides of chicken.
Let this marinate for at least 1 hour.
Now heat oil in a kadai and deep fry the marinated chicken pieces till they turn golden.
Serve with onion rings and lemon wedges.

Rava Upma

2009-05-09T12:46:00.005-04:00

Ingredients:
Rava / Sooji - 1.5 cups
Onion - 1 ( chopped )
Green chillies - 3
Ginger - 1 tsp ( finely chopped )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Corriander leaves - 2 tbsp
Ghee - 1 tbsp
Oil - 2 tbsp
Water - 4 cups
Salt to taste.
Method:

Heat 1tbsp pure ghee and fry rava ,on a moderate heat, and keep aside.
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splutter.
Add channa & urad & to it and fry till they turn light brown.
Add onion, ginger and green chilies. Sauté for 2-3 minutes.
Now add 4 cups of water and add required salt and allow to boil.
Now add the sooji gradually and stirring constantly till it becomes little thick.
Cover the pan and keep the flame in sim 3 to 5 minutes.
Finally add coriander leaves. Take off from the heat.
Serve hot with coconut chutney.

Kothu Parotta / Egg Paratha

2009-05-08T21:25:00.010-04:00

Ingredients:
Cooked parotta / Store bought parotta - 5 pieces
Onion- 1 ( finely chopped )
Ginger garlic paste- 1tbsp
Tomato-1 ( finely chopped )
Green chillies-3 nos
Turmeric powder- 1/4 tsp
Chicken masala powder - 1 tbsp
Curry leaves - few
Corriander leaves - 2 tbsp( chopped )
Eggs-2 nos
Chicken kuruma - 1 cup
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

Method:

Heat the parotta in skillet and tear them into small pieces.
Heat oil in a kadai . Add mustard seeds when it pops up add cumin seeds. Then add onions, chillies and curry leaves.
When the onion gets cooked add ginger garlic paste. Fry it 2 minutes.
Then add chopped tomatoes & fry it till the tomatoes are soft.
Then add Turmeric powder and chicken masala powder &fry 1 minute.
Then add parotta pieces and fry for a minute.
Now add eggs,salt and pepper. Blend everything together.
When the egg is almost done add chalna ,( If u have left over chicken gravy you can use it or use little bit of garam masala powder,corriander powder,and chilli powder )
Mix well . so that it will get coated over parotta pieces.
Finally add fresh corriander leaves.

Serve hot with onion raita.

Vaangi Baath / Brinjal Rice

2009-05-06T09:10:00.004-04:00

Ingredients:

Rice – 1.5 cups

Brinjal – 4 nos

Onion – 1( chopped )

Turmeric powder – 1/2 tsp

Mustard seeds – ½ teaspoon

Ghee - 1 tbsp
Oil - 1 tbsp

Curry leaves - few

Salt – as per taste.
For powder:

Red Chillies – 3 nos

Corriander Seeds – 1.5 tbsp

Cumin seeds - 1/2 tsp
Peanuts - 1 tbsp
Channa dhal – 1 tsp

Urad dhal – 1 tsp

Cinnamon stick – 1 small piece

Cloves – 2 nos

Coconut gratings – 1 tbsp

Salt – ½ tsp

Oil – 2 tsp.

Slightly fry a Channa dal, urad dal, red chillies, corriander seeds,cumin seeds,cinnammin,cloves,peanut and grated coconut in little oil. Let it cool and grind them in to a powder.

Method:

Cut brinjal length wise and put it in water.
Cook rice.Make sure you do not over cook rice.Allow rice to cool.
In a kadai put the oil and ghee and when it is hot add mustard. When it pops up, add chopped onion, curry leaves and fry well.
Add brinjal along with turmeric powder and salt and stir fry till the brinjal is soft. Add ground vaangi baath powder and stir well. Then add cooked rice and mix well.Serve with onion Raitha.

Sambar For Mini Idli

2009-04-30T09:37:00.008-04:00

Ingredients:
Toor dal – 3/4 cup
Small onion - 10 nos or medium size onion - 1 ( chopped )

Tamarind juice – 3 tbsp

Tomatoes - 2 small ( chopped )

Green chillies – 2

Mustard seeds – 1 tsp

Curry leaves – few

Coriander leaves – 2 tbsp ( chopped )

Red chilli – 1

Asafoetida – 1 pinch
Oil – 2 tablespoon
Salt to taste.

For Grinding:

Red chillies – 5 nos

Coriander seeds – 3 tsp

Urad dal – 2 tsp

Channa dal – 2 tsp

Cumin seeds – 2 tsp

Fenugreek seeds - 1 tsp

Fennel seeds - 1 tsp

Grated Coconut – 2 tbsp
Onion - 1
Tomato - 1
Fry onion and tomato in 1 teaspoon of oil and keep it aside.
Heat 1 teaspoon of oil and fry all the above masala ingredients except coconut until golden.
Finally add coconut. Fry 1 minute.Let it cool and grind all the items into a smooth paste.

Method:

Cook toor dal with turmeric powder and
Asafoetida powder in pressure cooker and mash well.
Heat oil in a pan and temper it with mustered seeds, red chilli and few curry leaves and fry the chopped onion, Green chilli and fry well for 5 minutes.
Then add chopped tomatoes & fry it till the tomatoes are soft.
Now add the cooked dal, ground paste, tamarind juice and salt in the pan and add enough water and bring it to boil.
When the sambar is thick enough, remove from fire and garnish with coriander leaves.

Mini Idli / Sambar Idli

2009-04-30T08:44:00.007-04:00

Ingredients:
Idli rice or Ponni boiled rice - 4 cups

Urad dhal -1 cup

Methi seeds ( fenugreek ) - 1 tsp

Salt as per taste.
Method:

Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.

Wash the urad dhal and soak in water for 3 to 5 hours.
Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
Now drain the water from soaked rice and methi.Grind it coarsely.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
The next day, mix the batter well and pour well in greased mini idli plates and steam for 10 minutes or until done.
Use a knife or spoon to remove the idlis.
Now mini idli is ready to serve.
Serve hot with sambar,finely chopped onion and fresh corriander leaves.

Roasted Tilapia Fish

2009-04-27T23:27:00.005-04:00

Ingredients:
Fish fillet - 1 lb

Chilli powder - 1 1/2 tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp
Garlic paste - 1 tbsp

Lemon juice - 1 tbsp

Oil - 2 tbsp
Salt as required.

Method:

Mix all the ingredients and make a paste with some water. Rub the paste on the fish and leave it to marinate for 1 hour.
Preheat the oven;Take the baking tray with Aluminium foil and grease it with a tbsp of olive oil or vegetable oil.
place the fish fillets on the tray and bake at 375 F for 15 mins, turn over, bake for another 15 more mins.. Roasted fish is ready.

You may want to increase/decrease the baking time depending on your oven.Serve hot with salads or rice.

Tomato Rasam

2009-04-27T20:29:00.005-04:00

Ingredients:

Tomato - 3 nos
Tamarind juice - 2 tbsp
Rasam powder - 1 tbsp
Garlic - 3 nos ( crushed )
Red chillies - 2 nos
Curry leaves - few
Corriander leaves - 2 tbsp ( chopped)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt to taste.
Method:

Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
Peel away the broken skin of boiled tomatoes and mash them into a pulp.
To the thick tomato pulp add water,add curry leaves, chopped corriander leaves, Rasam powder,Crushed garlic, tamarind juice and salt. mix well.
Heat oil in a pan, add mustard and red chillies and allow to splutter.
Now pour the rasam and bring to a boil and simmer for 2-3 minutes.

Serve hot as a soup or with steaming hot plain rice.

Peanut / Groundnut Chutney

2009-04-27T15:37:00.006-04:00

Ingredients:
Peanut -- 1/2 cup ( roasted )

Small onion - 7 or large onion - 1

Red chillies - 3 nos

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tsp

Salt to taste.

Method:

In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal. Fry until onion turns into brown.
Add coconut and tamarind to that and fry all together for one more minute.
Cool it.
Add peanuts, salt and grind to a thick paste.add water if necessary.
This chutney goes well with idli ,dosa and rice.

Pudalangai / Snake Gourd Poriyal

2009-04-27T15:21:00.002-04:00

Ingredients :
Pudalankai / Snake gourd - 1
Onion - 1/2 ( chopped )
Green chillies or red chillies - 3 nos
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp

Oil - 2 tsp
Salt to taste.

Method:

Cut the pudalankai lengthwise and remove the seeds and inner white parts. Slice it into thin half circles.

In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
Add chopped onion, green chillies and curry leaves.
Fry till the onion turns transparant.
Add pudalankai pieces and mix well.
Add salt,turmeric powder and sprinkle little water and close with lid.
Cook in low flame till the Pudalankai is soft.
Finally add grated coconut and mix again and remove from stove.

Keerai / spinach Poriyal

2009-04-23T17:42:00.009-04:00

Ingredients:

keerai / Spinach - 1 bunch ( Washed, Cleaned & chopped)
Onion - 1 ( chopped)
Red chilly - 3 nos
Mustard seeds - 1/2 tsp
Urad Dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut -1 tbsp
Oil - 2 tsp
Salt - to taste.

Method:

Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal and channa dhal. And fry it.
Now add the chopped onions and red chillies fry till golden brown.
Then add the chopped keerai along with salt and fry it.
No need to add water. Stir now and then and cook till the keerai is cooked well.
Add grated coconut and mix well.

Lemon Rice

2009-04-22T15:42:00.004-04:00

Ingredients:
Rice - 1 cup
Lemon - 1
Green chillies - 4 ( chopped )
Ginger - 1'' ( grated )
Small onion -5(chopped)
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Cashew nuts- 2 ( roasted )
Peanuts - few ( roasted )
Curry leaves - few
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

Method:

Cook rice in rice cooker or in open vessel.
Put it in a plate and spread it. Sprinkle one or two teaspoon oil over it.
Heat oil in a pan, do the seasoning with mustard seeds,curry leaves, channa and urad dal.
Add chopped ginger pieces. Fry for 2 mts.
Add onion and greechilli, saute till the onions turn translucent.
Meanwhile, take out juice from the lemon and put it in a big bowl. Keep aside.
Add turmeric powder to the fried onions.Saute for 1 minute.
Add the lemon juice and mix well. Remove from heat. Add cooked rice, Roasted peanuts and cashews and mix thoroughly. Adjust salt.Lemon rice is ready!!!

Dhal / Uppu Paruppu

2009-04-22T13:21:00.004-04:00

Ingredients :
Toor dhal - 1cup
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Garlic - 2 pieces
Red chillies - 2 nos
Curry leaves - few
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Salt to taste.
Method:

Cook dal in water, with Tumeric powder and a drop of cooking oil.
In the cooked dal, add Salt, crushed garlic and cumin seeds. Smash it.
Seasoned with mustard seeds, red chillies and curry leaves.
This is best eaten with steamed rice, topped With ghee.

Chicken Biryani - ll

2009-04-21T22:25:00.007-04:00

Ingredients:

Basmati Rice - 2 cups

Onion - 1( chopped )

Green chillies - 6

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Ginger Garlic paste - 2 tbsp

Cinnamon - 2"

Bay leaf - 2

Cloves - 3

Cardamom - 2

Oil - 3 tbsp

Butter - 1 tbsp
Salt to taste.
For Marinade:

Chicken - 1/2 kg

Curd - 1/2 cup

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Turmeric powder a pinch

Ginger Garlic paste - 2 tbsp

Mint Leaves - 1/2 cup ( chopped )
Coriander leaves - 1/2 cup ( chopped )

Clean and cut the chicken into medium size.

Mix curd,Ginger garlic paste, chilli powder, corriander, turmeric,salt, Mint and corriander leaves to the chicken.

Let it marinate for 15 to 30 mins.

Method:

Wash and soak the rice 10 to 15 minutes.
Heat oil and butter. Add all the whole spices.
Then add onions and green chillies.
Sauté Onions till they are brown in colour, add ginger garlic paste. Fry well.
Then add the chicken marinade.
Cook on medium flame for 10 mins and simmer till the oil comes out.
Add the soaked rice, salt, and 4 cups of water.
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Shrimp / Prawn Curry

2009-04-21T09:25:00.007-04:00

Ingredients:
Shrimp/ prawn - 1lb ( cleaned and deveined )
Sombu /fennel seeds - ½ tsp
poppy seeds - 1 tsp
Bay leaf - 2 nos
Big Onion - 1( chopped )
Tomato -1 ( chopped )

Green chilli - 1
Ginger-garlic paste - 1 tbsp
Coriander powder - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Oil - 1 tbsp
Coconut : 2 tbsp
Curry leaves. – few
Coriander leaves for garnishing.
Salt to tatse.
Method:

Heat the oil in kadai. Add sombu,Bay leaf and curry leaves.
Add chopped onion,and Green chilli and fry well for 5 minutes. Then add ginger garlic paste, fry for 2 minutes.
Then add the tomatoes & fry it till the tomatoes are soft.
Add corriander powder, chilly powder, turmeric powder, salt and mix well.
Add cleaned shrimp and little water and mix well.
Cook for 15 minutes on low flame. Shrimp will be cooked soon.so cook in low flame.
Grind coconut and poppy seeds into fine paste and add to curry.
After 5 mins when its done garnish with Coriander leaves.

Serve with Idli ,Dosa and Rice.

Curd / Thayir Kuzhambu

2009-04-20T12:02:00.004-04:00

Ingredients :
Curd - 1 cup
Onion - 1 ( finely chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Corriander leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Channa dhal - 1/2 tbsp
Cumin seeds - 1 tsp ( optional )
Oil - 2 tsp
Salt as per taste.
Method :

Heat oil in a pan, season with cumin, mustard.
When the mustard starts to pop add urad dhal and channa dhal.
Now add onions,Green chillies,Curry leaves and saute till translucent.
Now add Chopped corriander leaves.
Turn off the heat and when it cools down add the yogurt/ curd ,salt and mix well.
It goes well with Dosai.

Carrot Poriyal

2009-04-20T11:19:00.005-04:00

Ingredients:

Carrot - 3 nos

Onion - 1 ( chopped )

Green Chillies - 4 nos ( cut into lengthwise )

Coconut gratings - 2 tbsp

Curry leaves - few

Oil - 2 teaspoon

Mustard - 1/2 tsp

Urad dhal - 2 tsp

Channa dhal - 1/2 tsp
Turmeric powder - 1/2 tsp

Salt as per taste.

Method:

Peel the skin from the carrot and cut it into small pieces.
In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
Add chopped onion, green chillies and curry leaves.
Fry till the onion turns transparant.
Add carrot pieces and mix well. Add salt,turmeric powder and sprinkle little water and close with lid.
Cook in low flame till the carrot is soft.
Finally add grated coconut and mix again and remove from stove.

Mutton Biryani

2009-04-20T10:25:00.007-04:00

Ingredients:
Goat meat/Mutton - 1.5 lb

Basmathi Rice - 3 cups

Onion large - 1 ( thin sliced )
Green chillies - 10 nos
Tomato - 1 ( chopped )
Ginger garlic paste - 4 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Mint - 20 leaves.
Corriander leaves - 1 handfull
Curd - 3 tbsp
Cinnammon stick - 1
Clove - 2
Cardomom - 2
Fennel seeds - 1 tsp
star anise - 1
Bay leaves - 2
Oil - 4 tbsp,
Ghee 1 tbsp ( optional )
Salt to taste.
Method :

Wash and soak the rice 15 minutes.
Cut the mutton pieces into medium size & wash it nicely.
Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 30 minutes.
In a pressure cooker, heat oil then add bay leaves, star anise,cardomon,cinnamon sticks,cloves and fennel seeds.
Now put in the sliced onions and green chillies & fry it till golden brown.
Now add the ginger garlic paste & fry for 5 minutes.
Then add the tomatoes & fry it till the tomatoes are soft.
Add the mutton pieces along with chilli powder and salt. and saute for 5 minutes.
Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
Now close the lid and pressure cook the mutton till it is tender.
Now open the lid and and measure the gravy in the mutton. We need total 5 cups of water for 3 cups of rice including the gravy.( For example, if there is two cups of liquid in the mutton, add 3 cups of water.)
Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
Switch off the stove and let stand till it cools down.
Delicious mutton biryani is ready. Serve with onion Raitha.

Mutton Masala / Mutton Gravy

2009-04-20T09:29:00.005-04:00

Ingredients:
Goat meat/Mutton - 1/2 kg
Onion large - 1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Corriander powder - 2 tbsp
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - few
Corriander leaves - few
Curd - 2 tbsp
Cinnammon stick - 1
Clove - 1
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste.
Method :

Cut the mutton pieces into medium size & wash it nicely.
Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 15 minutes.
In a pan heat oil then add cinnamon sticks & cloves ad fennel seeds.
Now put in the chopped onions & fry it till golden brown.
Now add the ginger garlic paste & fry for a minute.
Then add the tomatoes & fry it till the tomatoes are soft.
Add corriander powder,chilli powder,fresh pepper powder and salt & fry for 2 minutes.
Now put the mutton pieces and saute for 5 minutes and pour little water & mix it nicely.
Now close the lid and pressure cook the mutton till it is tender.
Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
Garnish with corriander leaves.

Serve with Rice, roti ,idli ,dosa etc etc,,,

Muttai Kuzhambu / Egg Curry

2009-04-17T21:58:00.005-04:00

Ingredients:
Hard boiled eggs - 4 ( peeled and cut in half lengthwise)
Small Onion -1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tsp

Poppy seeds - 1 tsp

Cumin seeds ( seerakam ) - 1/2 tsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tsp.

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

Method:

In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
Now add ginger garlic paste fry 1 minute.
Add tomato and fry 1 minute.
Now add the ground paste to the the pan and Pour about 1/2 cup of water to make it more gravy-like.
Let this cook for about 5 minutes on medium-high heat.
Gently put the halved boiled eggs in the sauce.
Simmer the eggs in the sauce for 10 minutes.
Sprinkle chopped corriander leaves on top.Serve with idly and Rice.

Avaraikkai / Broad Beans Sambar

2009-04-17T08:35:00.006-04:00

Ingredients:

Toor dhal - 1 cup
Avaraikkai/ broad beans - 15 to 20 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Red chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
Soak tamarind in water and squeeze out the juice.
Cut tomato into medium size pieces. Cut Avaraikkai into medium size pieces.
Add Avaraikkai pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
Add tamarind juice and allow to boil.
Now add the cooked thuvar dhal.
In a kadai put the oil and when it is hot add the mustard. When it pops up, add onions,Red chillies and curry leaves and fry for a while.
Add the sambar to this. Mix well.
Allow to boil 2 minutes. Remove from stove.Serve with Steamed rice.

Beetroot Poriyal

2009-04-17T07:28:00.005-04:00

Ingredients:

Beetroot - 1

Onion - 1 small

Green Chillies - 3 Nos

Oil - 2 teaspoons

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few
Grated coconut - 2 tbsp

Salt - as per taste

Method:

Remove the skin from beet root and cut into small pieces.
Chop the onion finely.
In a kadai put the oil and when it is hot add mustard.
When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for a while.
Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
Keep the flame into low. No need to add water.
Finally add grated coconut and mix well.

Fish Fillet / Tilapia Fish Fillet Fry

2009-04-16T10:57:00.003-04:00

Ingredients:

Fish filltet - 1 lb ( cut into medium size pieces )
Chilli powder - 1 1/2 tbsp

Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 3 tbsp

Salt as required.
Method:

Mix all the ingredients and make a paste with some water. Rub the paste on the fish and leave it to marinate for at least 2 hours.
Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Serve with sliced onion rings and lemon.

Pepper Chicken Curry

2009-04-16T10:40:00.004-04:00

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Freshly ground black pepper - 2 tbsp

Cinnamon - 1/2' piece

Clove - 1

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Bay leaf - 1

Oil - 2 tbsp

Salt to taste.

Method:

Grind the coconut and Keep the paste aside.
Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
Now add chopped onion.curry leaves and green chilli fry them until it turns into golden brown.
Then add ginger galic paste and fry 2 to 3 minutes.
Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
Fry them 5 minutes.
Now add pepper powder and add cup of water and close the lid.
After 5 minutes open up the lid and add the coconut paste.
Cook them till the chicken becomes tender and fully cooked with covered lid.
Garnish with corriander leaves.
Serve with rice and chapathi.

Chappathi / Roti

2009-04-16T09:52:00.010-04:00

Ingredients:

whole wheat flour - 2 cups
Salt - 1/2 tsp
oil - 1 tsp

Water.
Method:

Mix salt and oil into the flour.
Add water little by little and form into a dough.
Knead well.
Cover it with a damp cloth and keep aside for 1/2 an hour to 1 hour.
Now divide the dough into small balls. place a ball on the board.
Flatten it a little bit and dust some wheat flour onto it to make the rolling easier.
Keep rolling the ball in a circular motion.
Put chapati on hot griddle and leave for about 1 minute.
Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a towel.
Turn again and cook the first side pressed lightly with a towel. It should puff.
Transfer to plate.Serve warm.

Fresh Mango juice

2009-04-15T09:08:00.005-04:00

Ingredients:
Mango ( riped ) - 1
Sugar - 3 tbsp
Water - 3 glasses.
Ice cubes -according to our taste
Method:

Peel the mango and cut in to medium size pieces.
Put the mango pieces in the mixer along with sugar and ice cubes grind it to a smooth puree.
Then add required water and grind it for few seconds.
Delicious Mango juice is ready.
Serve chilled.

Enjoy the summer afternoon.

Vendakkai / Okra Poriyal

2009-04-15T08:28:00.005-04:00

Ingredients:
Vendakkai / okra - 1 lb ( cut into small round pieces )
Onion - 1 ( chopped )
Green chillies - 3 ( split )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp

Salt to taste.
Method:

Wash and wipe the vendaikai with a kitchen towel.
Cut it into small rounds.
In a kadai put the oil and when it is hot add mustard.
When the spluttering stops add urad dhal and fry till it turns light brown.
Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
Add sambar powder, turmeric and salt and stir well.
Keep it on low flame for 5 minutes.
Remove once well done and serve it with steamed rice.

Keerai Kootu

2009-04-14T16:02:00.005-04:00

Ingredients :

Keerai - 1 bunch (washed, cleaned and chopped finely)
Small Onion - 3
Green Chillies - 3 split
Tomato - 1/2 ( chopped into medium pieces )
Garlic - 2 pieces
Turmeric powder - 1 tsp
Green Gram Dhal (Paasiparuppu) - 1 cup
Salt to taste.
For Seasoning:
Mustard Seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 2
Curry leaves - few.
Method:

Pressure cook dal and keerai along with onion,tomato,garlic,green chilli, turmeric powder and salt in the cooker and allow 1 or 2 whistles.
In a kadai pour 2 tsps of oil and season with mustard,cumin,methi seeds, red chillies and curry leaves.
Now add the cooked dal - spinach mixture.
Let it cook for five minutes.
Kootu Ready. Serve with Rice.

You can use any Greens. I used Water Cress.

இனிய தமிழ் புத்தாண்டு வாழ்த்துகள்

2009-04-14T13:59:00.005-04:00

Happy Tamil NewYear

Chicken Fried Rice

2009-04-12T19:14:00.007-04:00

Ingredients:
Cooked basmathi rice ( For 2 people )
Cabbage ( cut into thin strips ) -1 cup

Beans (cut into thin strip ) - 1 cup

Carrot (cut into thin strip ) - 1/2 cup

Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Chicken boneless (cut into thin strip) - 150 gm

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
Add chicken pieces with salt fry 3 to 5 minutes.
when the chicken is sealed,add onion fry for a minute.
Then add green chillies,carrot, and beans. fry 2 minutes.
Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
Lastly add the cooked rice. Fry it 1 minute.
Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
Add the above shredded eggs and pepper powder to the rice and mix well.
Garnish with corriander leaves. . Serve hot.

Mushroom poriyal

2009-04-12T17:55:00.003-04:00

Ingredients:
Mushroom - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Ginger garlic paste - 1 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil 1 tsp
Salt to taste
Method:

Heat oil in a pan. Add mustard seeds and allow it to splutter.
Then add the chopped onions along with green chillies and curry leaves. Saute for 2 mins in medium flame. add ginger garlic paste fry it 1 minute.
Now add the chopped mushrooms,turmeric powder and salt and saute it for 2 more mins.
Now close the lid.
When the mushroom is fully cooked remove from flame.

Serve with sambar and rasam rice.

Pacha Payaru kulambu / Whole Moong Dhal Curry

2009-04-09T12:02:00.005-04:00

Ingredients:
whole moong dhal /Pacha payaru - 1 cup
Tomato - 1
Turmeric powder - 1 tsp
Onion - 1/2 ( chopped )
Green chillies - 4 nos
Curry leaves - few
Cumin seeds - 1 tsp
Corriander seeds - 1/2 tsp
Garlic - 2 nos
Oil - 2 tsp
Salt to taste.

Method:

First fry the whole moong dhal in pan 5 minutes.
Cook the dhal by adding required water in the vessel.
Once its half cooked, add tomato,turmeric powder and salt.
Cook until dhal becomes soft.
In a pan, add 2 tsp of oil, onion,green chillies,curry leaves, cumin,( crushed) and corriander seeds ( crushed) sauté them until onion turns brown.
Now transfer it to the cooked moong dal.
Cook them covered for about 5 mins.
Finally add crushed garlic and mash it( with wooden matthu ) smoothly.Serve with Rice with ghee.

Egg omelette / Vegetable Omelettee

2009-04-09T00:06:00.005-04:00

Ingredients:
Egg - 2 nos.
Onion -1 ( finely chopped )
Carrot - 1/2 ( finely grated )
Green chillies -2 ( finely chopped )
Small tomato - 1/2 ( chopped )
Corriander leaves - 2 tbsp ( chopped )
Oil - 1 tsp
Salt to taste.

Method:

Beat the eggs thoroughly in a bowl.
Add the onions, tomatoes,carrots, green chillies, corriander leaves and salt..
Mix thoroughly.
Heat the oil in a non stick pan.
Pour the egg mixture and cook on both sides till light brown in colour.
serve hot.

Oothappam / Vegetable Oothappam

2009-04-08T23:34:00.004-04:00

Ingredients:
Dosa batter or idli batter

Onion – 1 (finely chopped)

Carrot – 1 (finely grated)
Green chillies -2 ( finely choped )

Coriander Leaves - few (finely chopped)

Cooking Oil.
Method:

Mix the batter and add little water and make it slightly thinner than the idli batter.
Heat tawa or dosa pan.
Pour one big ladle of batter in the tawa and slightly spread it. It should be thicker than the dosa.
Then sprinkle 1 tbsp of chopped onions,1 tbsp of grated carrot and corriander leaves on top.
Pour a tsp of oil over it.
When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well.
Once it is cooked remove the oottappam from the pan and transfer to the plate.

Serve Oothappam with coconut chutney and sambar.

Plain Dosa

2009-04-08T22:58:00.005-04:00

For dosa batter:
Ingredients:
Idli rice or Ponni boiled rice - 4 cups

Urad dhal -1 cup

Methi seeds ( fenugreek ) - 1 tsp

Salt as per taste.

Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.
Wash the urad dhal and soak in water for 3 to 5 hours.
Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
Now drain the water from soaked rice and methi.Grind it coarsely.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Method:

Add little water to the batter if required.
Heat the iron griddle or non-stick tawa.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of oil over it.
Remove with spatula when crisp.

Serve hot with chutney or sambar.

Coconut Chutney

2009-04-08T22:17:00.003-04:00

Ingredients:
Grated coconut - 1 cup
Pottu kadalai / dalia - 2 tbsp
Green chillies - 3 or 4 nos
Curry leaves - few
Salt to taste.
Seasonings:
Mustard seeds - 1 tsp

Curry leaves - few
Oil - 1 tsp
Method:

Grind all the ingredients with a little water to a fine paste.
And season it with mustard and curry leaves.

Serve with idli or dosa or pongal.

Pudhina / Mint chutney

2009-04-08T15:58:00.006-04:00

Ingredients:
Mint / pudhina - 1 bunch
Small onion - 10 or large onion - 1
Red chillies - 4
Cumin seed - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 2 tbsp
Tamarind - 1/4 lemon size
Tomato 1 small
Oil - 2 tsp
Salt to taste.
Method:

Pick pudina (mint) leaves, discard the stems and wash.
In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
Now add tomoto. fry 2 minutes.
Same pan add the mint leaves and saute for 2 mins till they wilt.
Add coconut and tamarind to that and fry altogether for one more minute.
Cool it. Add salt and grind to a thick paste.

Serve with steamed rice or idli or dosa.

Mushroom Biryani

2009-03-31T08:30:00.011-04:00

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

Wash and soak the rice in water 15 minutes.
Wash and cut the mushroom into medium sized pieces.
Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.
Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.

Chicken Gravy

2009-03-30T09:41:00.005-04:00

Ingredients :
Chicken - 1/2 kg ( medium pieces )
Onion -1 ( chopped )
Tomato - 1 ( chopped )
Ginger Garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Corriander powder - 2 tbsp
Chilli powder - 2 tbsp
Fennel seeds - 1 tsp
Curry leaves - few
Corriander leaves - few
Oil 1 tbsp
Salt to taste.
Method:
Heat oil in a pan, add fennel seeds and chooped onions.
Fry till light brown.Add ginger garlic paste fry it 2 minutes.
Now add chopped tomatoes,After the tomatoes are well fried add the chicken pieces along with corriander powder,chilli powder, turmeric powder,and salt.Fry them 5 minutes. Then add little water and mix well.
And let the chicken cook well.
Reduce the flame and let the chicken cook for 25 minutes.
Finally add the curry leaves and corriander leaves. Remove from the flame. Serve with rice and chapathis.

Pomfret Fish Fry / Vavwall Meen

2009-03-30T09:09:00.005-04:00

Ingredients:
Pomfret fish - 1/2 kg ( 4 0 r 5 pieces )

Chilli powder - 1tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

Lemon juice - 1 tbsp

Oil - 4 0r 5 tbsp

Grind roughly:

Small onion - 3

Garlic - 3
Ginger - small piece
Curry leaves few

Fennel seeds (sombu ) -1/2 tsp
method:

Mix all the ingredients and make a paste with some water.
Rub the paste on the fish and leave it to marinate for at least 2 hours.
Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides. Serve hot as a side dish with steamed white rice,curry,Rasam,sambar.