Dec 29, 2008

Chapathi Ladoo



Ingredients:
  • Chapathi - 3
  • Jaggery - as req
  • Ghee - 2 tbsp
  • Raisins - finely chopped
  • Cashews - as req
  • Milk - as req
  • Cardamom pdr

Preparation:

Tear the Chapathi to small pieces. Dry roast them in a pan or bake them in an oven till they turn crispy. Make sure you dont burn them. Grind the crispy chapathis to powder.

In a pan, add ghee, raisins, cashews. grounded chapathi pdr, jaggery...Sautee this on low heat on low medium flame. Then turn off the flame,add cardamom pdr, Check the sweetness. Add milk lil by lil until the consistency is easy enough to make ladoos. Then juz hold it in ur palm and press it with ur fingers to make ladoos.

Spinach Dhal Curry



Ingredients:
  • Tur Dhal - 2 tbsp
  • Spinach - 1 cup
  • Onion - 1/2 of medium
  • Tomato - 1 medium
  • Dry red chilli - 1
  • Garlic pods - 2
  • Cumin seeds - 1/2 tsp
  • Turmeric pdr - a pinch
  • salt
  • Water - very lil

For Tempering:
  • Ghee
  • Mustard seeds - 1tsp
  • Cumin seeds - 1 tsp
  • Curry leaves

Preparation:

In a pressure cooker, add Tur Dhal, Spinach, Onion, Tomato, Dry Red Chilli, Cumin seeds, Garlic pods, Turmeric pdr, salt and very lil water.

Leave for 3 whistles. Once the pressure leaves, open the cooker lid and mash the boiled ingredients well.

In a pan, add Ghee + mustard seeds + cumins seeds + curry leaves --> once the seeds splutter add the cooked and mashed spinach dhal. Cook for 10 secs and switch off the flame.

Egg Puff




Ingredients:
  • Puff pastry sheet - 1
  • Oil
  • Cumin seeds - 1tsp
  • Onion - 1
  • Tomato - 1
  • Ginger garlic paste - 1 tsp
  • salt
  • coriander pdr - 1 tsp
  • Chilli pdr - 1tsp
  • Amchur Pdr - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Coriander leaves
  • Eggs - 3

Preparation:

Thaw the puff pastry sheets for 40 mins or till it is easy to handle.

Hard Boil eggs and slice them to halves.

In a pan, add oil, cumin seeds, onion and sautee till onion turns golden brown. Add tomato, ginger garlic paste, salt, coriander pdr, chilli pdr, amchur pdr and garam masala. Sautee till the tomato gets well cooked and the masala leaves its raw smell. Add coriander and switch off the flame.

Slice the pastry sheet to make 6 squares. Now take one of the square pastry sheet, fill it in the middle with the gravy prepared, and then top it up with half egg slice such that the yoke is facing the bottom of the pastry sheet.Bring the edges of the sheet towards the center such that the egg is covered. Bind it with egg paste or with water.

Preheat oven at 400F for 10 mins. Then place the egg filled pastry sheets on a baking sheet or tray. Bake this for 10 mins or till the pastry outer turns crispy.

Your Egg Puff is ready.

Ragi Keerai Vada


Ingredients:
  • Ragi flour - 1 cup
  • salt
  • coriander leaves
  • Spinach
  • Onion - 1/2 of medium
  • cumin seeds
  • Green chilli - 1/2
  • Spinach
  • Water as req

Preparation:


Ragi flour + salt + coriander leaves + onion + green chilli + cumin + spinach. Mix the above using lil water to get a vada consistency. It should not be too watery. Once the mix is ready, take a lemon size of the mix, press it between ur palms to a round shape and deep fry it in hot oil.
Sending this to Madhuram's, JFI - Ragi event ,

Dec 28, 2008

Vada curry

Ingredients :
  1. Channa dhall - 2 cups
  2. Onions - 3 or 4
  3. Tomato - 2 or 3
  4. Jeera - 2 tsp.
  5. Mustard seeds - 1/4 tsp.
  6. Fennel seeds - 2 tsp.
  7. Red chillies - 4 to 5
  8. Garlic pods - 4 to 5
  9. Coriander leaves for garnishing
  10. Curry leaves - one string
  11. Turmeric powder
  12. Dhaniya powder - 1/4 tsp.
  13. Salt
Method :
  1. Soak the channa dhall for two hours
  2. Grind the channa dhall into coarse paste by adding red chillies + jeera + fennel seeds + garlic pods + salt little
  3. Take channa dhall paste in smal size ball , flatten it and place it in greased idli plates and steam it for 5 to 10 mins.
  4. While it is getting ready , finely chop onions and tomatoes well
  5. Heat a kadai and add little oil and temper with mustard seeds + Jeera + fennel + curry leaves
  6. Add onions and saute it till it gets into golden brown colour then add tomatoes+ dhaniya powder+turmeric powder and fry for few mins by adding little water
  7. By now channa dhall should be ready, remove it from idli plate and scrambel it .
  8. Now add this scrambeled channa dhall to the onion , tomato paste and cook for few mins ...if needed add little more water , to form like a gravy.
  9. garnish with coriander leaves .
Best combination for Appam. But first time i tried with Idli it was also very nice.and It will also be best with dosa.

Vazhakkai Podimas


ingredients needed :
  1. Vazhakkai - 2 or 3
  2. Mustard Seeds - 1/4 tsp.
  3. Urid dhall - 1/4 tsp.
  4. channa dhall - 1/4 tsp.
  5. curry leaves - one string
  6. Hing - little
  7. Salt - little
  8. Grated coconut - little
  9. Lemon Juice - few drops
METHOD :
 
Peel the skin of vazhakkai and cut it into half , and boil it till it is done...see to that it is firm ,and not overcooked , once it is boiled , allow it to cool,and then grate it using the grater. Heat a kadai and add a tsp. of oil and temper it with mustard +urid dhall+channa dhall+curry leaves add the grated Vazhakkai + salt+ Hing + grated coconut + lemon juice and fry for few mins.

    Poondu Milagu Kuzhambu



    Ingredients needed :
    1. Garlic pods - 15 to 20
    2. Mustard seeds - 1/4 tsp.
    3. Urid dhall - 1/4 tsp.
    4. Jeera - 1/2 tsp.
    5. curry leaves - one string
    For Grinding :
    1. Grated Coconut - 2 tsp.
    2. Whole Black pepper - 6 nos.
    3. Red Chilli - 2 nos.
    4. Dhaniya seeds - 1/2 tsp.
    5. Methi seeds - 1/4 tsp.
    6. Jeera - 1/2 tsp.
    7. Tamarind Paste - 1/4 tsp.
    Method :

    Heat a kadai and add oil and temper with mustard seeds + urid dhall + channa dhall + jeera + curry leaves. Add the garlic pods and pour enough water and salt and boil it till the garlics are almost cooked, meanwhile grind all the above mentioned ingredients with little water make sure u don't grind it into fine paste. once the garlic pods are cooked add this grinded paste and add more water if required,and also check for salt.

    Hot and spicy poondu milagu  kulambu is ready.
      Note :

      This will be spicy on the day made,it can also be stored for two days or more also.. mix it with hot rice and little ghee and have it..

      Dec 18, 2008

      2 Minute Tomato Rasam



      Ingredients:
      • Tomato - 1 or 2
      • garlic pods - 2
      • Turmeric pdr - 1/4 tsp
      • Cumin - 1 tsp
      • Peppercorns - 10
      • Salt
      • Mustard seeds - 1 tsp
      • Oil or Ghee
      • Water
      • Hing - a pinch

      Preparation:

      Grind Tomatoes + Garlic pods + Turmeric pdr + Cumin + Peppercorns + Salt.

      In a pan, oil + mustard seeds + grinded paste + coriander leaves + req. water + hing

      Prawn (Shrimp) Thokku


      Ingredients:
      • Oil
      • Whole Garam masala (opt)
      • Onion - 2 medium
      • Turmeric pdr - 1/4 tsp
      • Chilli pdr - 1 tbsp
      • Coriander pdr - 1 tsp
      • Garam masala - 1/2 tsp
      • Tomatoes - 2 medium
      • Prawn, raw or frozen, deveined - 1 packet

      Preparation:

      Oil + Whole garam masala + onion + turmeric pdr + chilli pdr + coriander pdr --> saute well till the onion gets mashy and brown. Add tomatoes and saute till it gets well cooked. The oil should separte from the gravy. Now finally add prawns, garam masala and salt. Cook on medium flame for 5 mins and then on low flame for another 10 mins. Simple yet yummy Prawn Thokku is ready to serve. Garnish, if needed with coriander leaves.

      Dec 17, 2008

      Arisi Uppuma Kozhakattai


      Ingredients needed :
      1. Raw Rice  - 1 cup
      2. Toor dhall - handful
      3. Grated coconut - 2 tbsp. 
      4. water - 2 cups
      5. salt
      For Temperring :
      1. Oil (preferred coconut oil)
      2. Mustard seeds - 1/2 tsp.
      3. Urid dhall - 1/2 tsp.
      4. Channa dhall - 1/2 tsp
      5. Red chilli - 2 or 3
      6. Curry leaves
      7. Hing powder
      Method :

      Dry grind rice and toor dhall like rava. Heat the pressure cooker or kadai and add 2 or 3 tsp. oil and temper with the above ingredients. Add grated coconut and pour water + salt and allow it to boil now reduce the flame slightly and pour the grinded Rice toor rava.,and keep stirring it continuously.. once the uppuma becomes thicker...switch off the flame and allow it to cool now Grease the iddli plate with oil , take little uppuma and shape it into small ball size ,and place it in the iddli plate...and steam it for 10 mins..
        Hot Uppuma kozhakattai is ready , and goes well with Spicy chutneys ...

        Note :

        u can place two balls also together in idli plate( in single round)while placing more iddli plates at the same time , the shape may not be perfect...,so u can shape it again...

        Mango B's Milkshake

        Ingredients:
        • Broccoli Florets - 1/4 cup
        • Banana - 1
        • Mango Juice - 1/4 Cup
        • Low fat Milk - 2 cups
        • Tomato - 1
        • Honey - 1 Tbsp
        • Pitted Dates - 5

        Preparation:

        Just add all the ingredients to the blender and blend into a smooth shake. Filter the contents to remove excess pulp and pour into individual glasses.

        Eggless Date Muffins ~~ 100th Post



        ::: My Blog Hitting Century Celeb Special :

        Ingredients:

            Pitted Dates - 1 cup
            Milk (I used whole milk) - 1 + 1/4 cups
            Baking Soda - 1 tsp
            Sugar - 1 cup
            All Purpose Flour - 2 cups
            Butter (Melted) - 1 cup
            Vegetable Oil - 1/2 Cup




        Preparation:
         

        Sieve all the dry ingredients twice. Preheat the oven for 350 degree.Soak dates in the above milk for about 2 hours. Grind the dates with the milk in the food processor or blender.To this add in all the rest of the ingredients and mix it again in the food processor or mix it well for 5 minutes using a spatula. Add the above to the lined muffin pan( or non stick cake pan)and bake at 350 degree for around 45 min. or until done.Your Muffins are done. 

        On the safer side, you can check if they are done, by inserting a fork into the muffin. If it comes out clean, then your safe to switch off the oven.

        Dec 16, 2008

        Strawberry Orange Milkshake


        Ingredients:
        • Strawberries - 1/2 cup
        • Orange Juice - 1/2 cup
        • Vanilla Ice cream - 1/2 cup
        • Sugar - 1 Tbsp
        Preparation: 
        Combine all ingredients in blender and blend for 10 seconds.

        Coffee Egg Milkshake

        Ingredients:
        • Cold Strong Coffee - 3 cups
        • Eggs - 3, beaten up well
        • Chilled milk - 6 cups
        • Cream - 6 Tbsp
        • Sugar - as req
        • Salt - a pinch


        Preparation:


        Blend the above mentioned well to get yummy milkshake :)

        Orange Cream Milkshake

        Ingredients:
        • Milk - 1/2 cup
        • Vanilla icecream - 4 scoops
        • Frozen Orange Juice, Concentrate, thawed - 3 tbsp
        Preparation:


        In a blender combine milk, ice cream and orange juice concentrate. Blend until smooth. Pour into glasses, garnish with an orange slice and serve.

        Dates Milkshake

        Ingredients:
        • Dates-5
        • Almonds-a handful
        • Banana-1
        • Milk-2 glasses
        • Cardamom powder-a pinch(optional)

        Preparation:

        Blend everything together well and enjoy!

        Avacado Peach Milkshake

        Ingredients:
        • Avocado - 1 peeled,pitted and chopped
        • Peach -  1 peeled,pitted and chopped
        • Sugar - 2 tsp or more as per taste
        • Nutmeg - a pinch
        • Milk - 1/2 cup
        Preparation:

        Combine all the ingredients in a blender and puree.Serve chilled topped with choco chips.

        Choco Milkshake

        Ingredients:
        • Milk - 2 cups
        • Chocolate pdr - 5 tbsp
        • Coffee Pdr - 1/2 tsp
        • Sugar - 4 tbsp
        • Ice Cubes - few
        Preparation:

        Blend for 3-4mins and serve

        Strawberry Milkshake

        Ingredients:
        • Strawberries - 1 cup
        • Sugar - 2 tblsp
        • Milk - 2 cups
        • Freshly grounded cardamon - 1/8 tsp
        Preparation:

        Blend everthing in the blender except cardamon powder for 2 min.
        Now add cardamon powder and mix well.top up with vannila icecream(opt).

        Chocolate milkshake

        Ingredients:
        • Milk - 400 ml
        • Sugar - 3 tsp
        • Chocolate Syrup - 3 tbsp
        • Ice cubes
        • Chocolate or Vanilla Ice-cream - 3 scoops
        Preparation:

        Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.

        When you are ready to serve, take a mixer. Add 2 scoops of ice-cream, chocolate syrup and chilled milk with ice cubes.

        Run for few mins and remove to serve glass. Top it with one scoop of ice-cream. Chocolate chips can also be used for garnishing.

        Mango Milkshake

        Ingredients:
        • Ripe Mangoes - Peeled, pitted and sliced
        • Cold milk - 1.5 cup
        • Sugar - 5 tbsp
        • Mango Icecream (opt) - 1/2 cup
        Preparation:
        Combine all the ingredients into the blender. Blend until smooth.
        Serve cold immediatly.

        Pomegranate Banana Milkshake

        Ingredients:
        • 2 cups Pomegranate Seeds
        • 2 ripe Bananas
        • 2 cups Milk (I used 2% milkfat)
        • 2 tbsp Honey
        Method:


        Add all of the above ingredients in a blender and blend into a smooth shake. Filter the contents to remove the excess pulp from the pomegranate seeds, pour into individual glasses and enjoy

        Mango Lassi

        Ingredients 
        • Mango  - 1
        • Yoghurt - 1/2 cup
        • Sugar - 2 spoons
        • Crushed Icecubes - 2
        Directions


        Peel the mangoes and cube them into small pieces..
        In a blender combine the mango cubes,yoghurt,sugar and icecubes and blend them together..If you find it too thick add a little water while blending..
        Serve chilled!

        Dec 15, 2008

        Thengai Puran Poli



        Ingredients Needed :
        • Maida Flour - 1 cup
        • Jaggery 3/4 cup. or 1/2 cup 
        • Grated Coconut - 1/2 
        • Salt - a pinch 
        • Elachi powder - little
        • water - little
        • Oil - little
        • Ghee 

        Method :    

                In a bowl mix maida flour + Oil + a pinch of salt  and mix it well by adding water little by little ..The dough should be very soft...and pour a 2 or 3 tsp. oil on the dough and keep it closed for more than one hour.

        Grate half coconut and powder jaggery well ...Heat a pan add the jaggery and melt it to this add the grated coconut + ghee little + elachi powder and cook it for few minutes till it get thick ...and transfer it to a bowl and allow it to cool well..

        Take a small ball sized maida dough and apply oil or ghee in your fingers and make a small cup and place the puran (jaggery and coconut mixture) and place it in the cup and bring the edges and of the flattened it like roti  using your fingers. 

        Heat the tawa in a medium flame and place the puran poli and fry it on both sides using ghee till done ...Thengai Puran poli is ready

        Oats Dosa



        Ingredients needed :
        1. Oats - 1 Cup
        2. Maida Flour - 1 cup
        3. Rice Flour - 1 cup
        4. Rava - 1 cup
        5. Salt - very little
        6. Onion
        7. Green Chilli
        8. Coriander
        9. Jeera
        10. Water
        Method :
                          In a bowl add Oats +  Maida flour+ Rice flour + Rava + Salt + Green Chilli + Jeera + Coriander leaves + water..and mix it well like dosa batter consistency...Then add Onion finely Chopped + jeera + Coriander leaves ...and then prepare like ordinary Dosa...

        Note : keep the gas in Medium and do Dosa..

        Potato Mushroom Stir Fry

        Today I had plans to go to the doc for krrish for his flu shots...so was in no mood to cook...well, almost every monday I find a reason to stay away from kitchen ;) Finally made up my mind to do something really simple bt different...for some reason, i did nt want to use any of those everytime used spices and also believe me was in no mood to cut onions..nw dont ask me wat this mood factor is all about...at times, it juz happens..so ended up making Potato mushroom stir fry...n finally loved it...it was so nice to have something really different yet tasty :)



        Ingredients:
        • Mushroom - 1 box
        • Potato - 1 (peeled and chopped)
        • Cooked Frozen Peas - 1/4 cup
        • soy sauce - 1 tbsp
        • tomato ketchup - 1 tbsp
        • salt
        • garlic pdr - 1 tsp
        • dry basil - 2 tsp
        • dry oregano - 2 tsp
        • oil
        • pepper pdr - 1 tsp
        • Coriander leaves for garnishing

        Preparation:

        Oil + potato --> saute until it gets cooked and becomes golden brown n a lil crispy. Add mushrooms..cook for 2 mins...Mushrooms tend to cook fast, so then once they get cooked add soy sauce + tomato ketchup + salt + basil + oregano + garlic pdr + cooked frozen peas and saute for 2 mins. Sprinkle some pepper pdr and garnish with coriander leaves. Switch off the flame.

        Dec 13, 2008

        Methi Gobi


        Ingredients:
        • oil
        • cumin seeds - 1 tsp
        • onion - 1 medium finely chopped
        • Ginger garlic paste - 1 tsp
        • turmeric pdr - 1/4 tsp
        • chilli pdr - 1 tsp
        • coriander pdr - 1 tsp
        • curd - 1 tbsp
        • Methi leaves - 1 bunch
        • cauliflower - 1 medium
        • salt
        • garam masala = 1/2 tsp
        • coriander leaves for garnishing
        • tomatoes - 2

        Preparation:

        Oil + Cumin seeds + onion --> saute till golden brown. Now add ginger garlic paste +tomatoes + turmeric pdr + Chilli pdr + coriander pdr + curd and cook till the spices are well cooked. Add methi leaves, salt and cauliflower florets. Cook 2 mins covered and then cook on low medium flame for another 5 mins. Add garam masala and saute for a minute. Switch off the flame. Garnish with coriander leaves.

        Kadalai urundai


        Ingredients Needed :
        1. Ground Nuts - 4 cups
        2. Jaggery - 1 1/2 cup
        3. water - 1/2 cup
        4. Rice flour
        Method :

        In a kadai fry the groundnuts well till it becomes crispy..then remove the skin..In the same Kadai add jaggery + water and let it boil for few minutes..the correct stage of the paggu is : u can check it by taking little paggu and pour it in a cup of little water...it will be like a ball..now add the groundnuts...and mix well.
        once it gets cooled little...apply rice flour on ur hand and take little of the mixed groundnuts and jaggery and make balls as per the required size...

          Lime Pickle


          Ingredients Needed :
          1. Lime - 10 Nos.
          2. Salt -
          3. Chilli Powder - as reqd.
          4. Methi Seeds - 4 tbsp.
          5. Mustard Seeds - 2 tbsp.
          6. Turmeric Powder - 2 tsp.
          7. Hing powder
          8. Oil - 2 cups.(preferred Gingely Oil)
          Method :
           
          Cut Lime into Pieces...and Keep it in a vessel.. If you are using 10 lime ...then after cutting 5 lime...,Sprinkle a hand full of salt powder on the piece and then cut the remaining lime..and do the same step as per the counts...Take a big Kadai or Pressure cooker add Oil, once it gets hot add Mustard + Methi seeds+Hing + Turmeric powder + Lime Pieces..and mix well . Let it cook for few mins...check for salt..if needed u can add more..
            Allow it cool and store it in glass bottle..
             
            Note : 
              
            U can also Fry Methi seeds and grind it into powder and add to the pickle..

            Karthigai Appam


            Items needed :
            1. Maida Flour - 2 cups
            2. Rice Flour - 1 cup.
            3. Jaggery - 1 cup or 1 1/2 cups (according to sweet taste )
            4. Water little
            5. Elachi powder - 2 tsp.
            6. Oil for deep frying
            Method :

            In a vessel mix Maida + Rice flour + Elachi Powder and Keep it ready. In a seperate vessel add jagger and water and dissolve it completly... Now mix the jaggery water to the mixed flour..see to it is thick and not too watery..( it should be like dosa batter....) and keep it aside. 
              Heat small Kadai pr saucepan and add oil for Deep frying,once the oil gets hot.. In a medium flame... pour the batter directly in oil..using the spoon (karandi) and cook for few seconds..and the turn it to the other side...U can see that the appam gets fluffy..
                Note :

                it is better to deep fry one by one..,U can also do this like Kulipaniyaram ...no need to deep fry in oil..if needed Jaggery water can be filtered and used for mixing the flour..

                Cucumber Soup


                Ingredients:
                • Cucumber - 1
                • Garlic pod - 1
                • Cold water - 2 cups
                • salt
                • vegetable oil - 1 tsp
                • pepper
                • Nuts
                • Coriander leaves

                Preparation:

                Cut the cucumber into 4 equal pieces. Grind 3 pieces of it with water, garlic pod, vegetable oil, salt into a fine paste. To this add the rest of cucumber slices. Add pepper, some nuts and coriander leaves. Healthy and tasty cucumber soup is ready to serve.

                Mattar Paneer



                Ingredients:
                • Paneer Cubes - 15
                • cashews - 5
                • onion -1
                • tomatoes - 2
                • GG paste - 1 tsp
                • turmeric pdr - 1/4 tsp
                • oil
                • cumin - 1 tsp
                • Chilli pdr - 1 tsp
                • coriander pdr - 1 tsp
                • salt
                • boiled peas - 1/2 cup
                • cream - 1 tbsp
                • coriander leaves for garnishing

                Preparation:

                Fry the paneer cubes.

                In a pan, add oil + cashews + onions + tomatoes + ginger garlic paste + turmeric pdr --> saute till onions become slightly golden brown, gg paste leaves the raw smell and the tomatoes gets well cooked. Switch off the flame and allow it to cool. Once cooled, blend it to as fine paste.

                In oil + add cumin + above ground paste + chilli pdr + coriander pdr + salt and saute for 2 mins. Add boiled peas, water and bring it to a boil, cover and cook on low flame for the next 5 mins. Add fried paneer and simmer for 10 mins. Finally juz secs before you switch off the flame add cream. Garnish with coriander leaves.

                Paav Baaji


                Ingredients:
                • Unsalted Butter - 1 piece
                • Cumin - 1 tsp
                • Onion - 2 medium finely chopped
                • Ginger garlic paste - 1 tsp
                • Tomatoes - 2 finely chopped
                • Green chilli - 1
                • Turmeric pdr - 1/4 tsp
                • Chilli pdr - 1 tsp
                • Coriander pdr - 1 tsp
                • Cumin pdr - 1 tsp
                • Amchur pdr - 1 tsp
                • Kasthuri methi - 1 tsp
                • Garam masala - 1/2 tsp
                • Hing - a pinch
                • salt
                • Veggies - ur choice
                • Coriander leaves for garnishing
                • Lemon - 1

                Note :: You can use spices and also vary the amount as per ur taste.



                Baaji (Curry) Preparation:

                In a pan, add butter + cumin + onion + ginger garlic paste --> saute till onion turns brown and the raw smell from gg paste leaves. Now add tomatoes + green chillies + turmeric pdr + chilli pdr + coriander pdr + hing + amchur pdr + garam masala + kasthuri methi --> cook till the spices get cooked well. Time to add the well cooked, nicely mashes veggies, salt and water(add as per the req consistency). Bring to boil and then remove from flame. Top it up with butter.

                Juz few minutes before serving, slit the pav and roast it till golden brown in some butter and also in the same butter, after removing the pav, saute the req baaji for few secs. Switch off the flame. Garnish with onion, coriander,lemon juice and serve.

                Dec 10, 2008

                Spicy Chicken Curry


                Ingredients:
                • Oil
                • Whole garam masala
                • onions - 1 (if u need more gravy, make this 2)
                • Green chilli - 1 slit lengthwise
                • chicken pieces (thigh or leg preferred)
                • pepper pdr - 1 tsp
                • salt
                • chicken masala
                • coriander leaves
                • curd - 1 tbsp
                • water
                • lemon juice - 1tsp
                Chicken masala preparation:

                Grind Coriander seeds + red chillies + turmeric pdr + salt + cinnamon + peppercorns + fennel + mace + garlic(1) + onion (2 small piece) + cloves + cardamom + ginger





                Preparation:

                Oil + whole garam masala + onions + green chillies --> saute till the onion turns golden brown. Add Chicken pieces + chicken masala + pepper pdr (u can also add this at a later stage if you want more spice from the pepper pdr) + salt + curd --> saute till the masala coats the chicken on all sides. Add water such that the chicken is almost immersed in water. Cook covered for another 15 mins for the chicken to get cooked. After 15 mins, cook uncovered to get the gravy to the required consistency. Switch off the flame. Sprinkle some lemon juice and garnish with coriander leaves.

                Parupu Rasam


                Ingredients:
                • Tur Dhal - 1 tbsp
                • Tamarind - lemon size...soaked in water and water extracted
                • turmeric pdr - 1/4 tsp
                • salt
                • water
                • tomato -1 medium
                • rasam pdr - 1 tbsp
                • garlic pods - 3
                • curry leaves
                • oil
                • mustard seeds
                • hing - a pinch
                • coriander leaves
                Preparation:

                Cook Tur Dhal with water in a pressure cooker for 2 whistles.

                In Tamarind water, add the cooked tur dhal, rasam pdr(will upload how to prepare this soon), salt, crushed garlic pods, tomato, turmeric pdr, salt, water and hing.

                In a pan, add oil, mustard seeds, curry leaves. Once the mustard seeds splutter add the rasam and once it starts boiling, switch off the flame. garnish with coriander leaves.

                Milagu jeera rasam


                Ingredients:
                • Tamarind 
                • Cumin seeds - 1 tsp
                • Urad dhal - 1 tsp
                • Tur Dhal - 1 tsp
                • Dry red chilli - 1
                • peppercorns - 10 (or as req)
                • coriander seeds - 1 tsp
                • coriander leaves
                • salt
                • water
                • hing - a pinch
                • mustard seeds - 1 tsp
                • oil
                Preparation:

                Soak tamarind in water for 15 mins and then keep the tamarind water aside.
                Dry roast cumin seeds, peppercorns, urad dhal, Tur dhal coriander seeds and red chillies. Once cooled, grind it. It can also store this pdr for later use.Mix this pdr with tamarind water, add a pinch of hing,salt, req amt of water and some coriander leaves. You can microwave this for 4 mins or you can also bring it to a boil using a pan on a stove top. Finally season it with mustard seeds.

                This rasam is very good treatment for cold.

                Mochai Aloo Curry



                Ingredients:
                • Oil
                • Mustard seeds - 1 tsp
                • Onion - 2 medium
                • Coconut - 1 tbsp
                • sombu - 1 tsp
                • ginger garlic paste - 1 tsp
                • salt
                • chilli pdr - 1 tbsp (or as req)
                • cumin pdr - 1 tsp
                • turmeric pdr - 1/4 tsp
                • garam masala - 1/4 tsp
                • coriander leaves for garnishing
                • tamarind - 1 lemon size
                • potato - 1 medium
                • mochai - 1/2 cup
                • water - as req
                Preparation:

                To-do's before you get started with the curry:
                • Soak Mochai overnight and cook it in a pressure cooker for 3 whistles.
                • Presoak tamarind in water for 15 mins.
                • Grind onion to paste.
                • Grind Coconut and sombu to paste using lil water.
                • Boil potatoes and then cube them to slices.
                In a kadai, add oil, mustard seeds. Once the mustard seeds splutter add crushed garlic pods and saute for 1 minute.Time to add grinded onion. Saute till the onion paste turns slight brown.. Then add turmeric pdr, ginger garlic paste and saute till the raw smell leaves. Now add the masalas (red chilli pdr, garam masala pdr and cumin pdr) and salt. After cooking this for another 2 mins add potato, mochai, tamarind, req amt of water and cook this covered for 5 mins. When the curry is finally ready, add coconut-sombu paste and then allow it to cook on simmer for another few mins. Garnish with coriander leaves.

                Dec 9, 2008

                Mexican Rice Delight


                Ingredients:
                • Basmati Rice - 1 cup
                • Garlic - 2 pods
                • Onion - 1 medium
                • Chilli pdr - 1 tsp
                • Oil - 1 tsp
                • Salt
                • Water - 1.5 cups
                • Whole garam masala (cloves, cardamom, cinnamon, bay leaf)
                • Capsicum - 1/2 of medium
                • Tomato - 1 medium
                • Oil - 1 tsp
                • Ghee - 1/2 tsp
                • Spring onions for garnishing.
                • Cabbage - lengthwise chopped

                Preparation:

                Pre soak Basmati rice in water for minimum 15 mins.
                Chop onion, tomato, cabbage and capsicum lengthwise and finely chop garlic pods.

                In a wide pan, add oil + ghee + garlic + onion --> saute till onion gets golden brown. Add chilli pdr ,salt and saute for another 2 mins. Drain water and add rice. Saute this for 2 mins and then add water. Cook on medium flame till water starts boiling, after which lower the flame to simmer. Cook on low flame for the next 15 mins till the rice gets cooked well.

                In another pan, add oil + capsicum + cabbage --> saute till the capsicum gets crunchy and then add tomato. After frying it for few secs, switch off the flame. make sure that the tomato does not turn mashy.
                Add this to the cooked rice. garnish with spring onions.

                Kasthurimethi Gobi


                Ingredients:
                • Oil
                • Cumin seeds - 1 tsp
                • Onion - 1 medium
                • Ginger garlic paste - 1 tsp
                • Kasthuri methi - 2 tbsp
                • turmeric pdr - 1/4 tsp
                • Curry Masala pdr(opt) - 1 tsp
                • Amchur pdr - 1/4 tsp
                • Salt
                • Basil - 1/2 tsp
                • Oregano - 1/2 tsp
                • Garlic pdr - 1/4 tsp
                • Garam masala - 1/4 tsp
                • Tomato - 3 medium
                • Raisins - 10
                • Coriander leaves for garnishing

                Preparation:

                In a pan, add oil + cumin seeds. Once the cumin seeds splutter, add onion. After the onion turns golden brown add ginger garlic paste and sautee till the raw smell leaves. To the onion add kasthuri methi, garam masala, turmeric pdr, some curry masala pdr, basil, oregano, garlic pdr(opt) and fry for few secs. Add tomato to this masala and cook till the tomato gets cooked well. Add 1 cup of water to the curry, add amchur pdr, salt, cauliflower and cook it with lid closed for 5 mins on medium flame. After 5 mins keep the lid open and cook cauliflower till the masala coats well on all sides of the cauilflower florets. Once the florets gets cooked well and the gravy becomes dry switch off the flame and garnish with rasins and corriander leaves .

                Methi Roti





                Ingredients needed :
                1. Wheat Flour
                2. Methi leaves (1/2 bunch)
                3. Onion
                4. Salt
                5. Dhaniya powder
                6. Garam Masala Powder
                7. Jeera



                Method :
                1. Chop Onions finely and chop methi leaves ..
                2. Take required  flour and add onions + Methileaves + Dhaniya powder  + Garama Masala powder +Jeera salt + oil
                3. Knead the dough well by adding little water as reqired...
                4. and make small balls of dough  and roll it like usual chappattis...
                5. Heat the tawa and make roti's in medium heat...
                Serve the methi roti with tomato sauce.

                Chow Chow Kootu


                Ingredients needed :
                • Chow Chow 2
                • Channa Dhall
                • Turmeric Powder(optional)
                For Grinding :
                • Grated Coconut
                • Dried Red Chilli
                • Jeera
                For Tempering :
                • Oil
                • Mustard
                • Jeera
                • Curry leaves


                Method :

                Pressure cook channa dhall , see to it is not over cooked..and keep it ready. Peel the skin of chow chow and cut it into pieces.. Heat Kadai and add oil and temper with the ingredients. Add chow chow and boil it with adding little water ,salt ,    turmeric  powder(optional). Grind all the above said ingredients with little water once it is boiled add cooked channa dhall and grinded paste. Check for salt..if needed more add accordingly...and also add water if required  . 

                Note : U can also temper with coconut oil...it will give nice flavour by adding few more chillies and making it bit spicy..u can have it with  chappatti also.

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