Wednesday 31 March 2010

MILAGA KICHADI

Ingredients
Small onion 15
Channa dal 1 tbsp
Red chilli 3 or chilli powder 2 tsp
Curry leaves 5 leaves
Tamarind paste 1/2 tsp
Hing pinch
Mustard seeds 1 tsp
Gingelly oil 1 tbsp
Salt to taste
Preparation
1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.
2. Grind the above fried contents finely by adding water.
3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.
4. To this add grinded paste, tamarind juice and water. Mix well.
5. Serve it with idli or dosa.

Monday 29 March 2010

CAPSICUM FRY

Ingredients
Capsicum 1
Onion 1
Chilli garlic sauce 2 tsp
Chilli powder 1 tsp
Mustard seeds 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. Chop capsicum and onion.
2. Heat a pan, add oil, mustard seeds, after it crackle, add onion. Fry well.
3. Add capsicum and salt. Fry well till it turns tender.
4. Add chilli garlic sauce and chilli powder. Mix well.
5. Turn off the flame.
6. Serve it with rice or roti.

Sunday 28 March 2010

MUSHROOM FRY

Ingredients
Mushroom 200 gm
Onion 1
Tomatoes 1
Garlic 3 flakes
Cumin seeds 2 tsp
Pepper corns 1 tsp
Curry leaves 5 leaves
Green chilli 2 slit in centre
Coriander powder 2 ts
Cumin powder 2 tsp
Chiili powder 1 tsp
Coriander leaves 1/4 bunch
Cinnamon 1/2 stick
Cloves 3
Bayleaf 1
Aniseed 1 tsp
Salt to taste
Oil 2 tbsp
Preparation
1. Cut mushrooms into small pieces.
2. Heat a pan, add oil, cinnamon, cloves, aniseed, bayleaf and green chilli. Fry well.
3. Add Chopped onion. Fry well till it turns into golden brown.
4. Then add chopped tomatoes and fry.
5. Now add mushrooms, salt and little water and cook.
6. Once the water gets evaporated, turn off the flame.
7. Grind garlic, cumin seeds and pepper coarsely.
8. Heat another pan, add oil, grinded garlic mixture and chopped coriander leaves. Fry well.
9. To this add chilli powder, cumin powder and coriander powder. Fry in medium flame.
10. To this, add cooked mushroom mixture. Mix well.
11. Turn off the flame. Garnish with coriander leaves.
12. Serve it with rice.

MUSHROOM BIRIYANI

Ingredients
Mushroom 250 gm
Long grained rice 2 cups
Onion 1
Tomato 1
Green chilli 2 slit in centre
Ginger garlic paste 2 tbsp
Chopped coriander leaves 3 tbsp
Chopped mint leaves 3 tbsp
Curry leaves 5 leaves
Cumin powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 2 tsp
Chilli powder 1 tsp
Cinnamon 1 stick
Cardamom 2
Cloves 3
Aniseed 1 tsp
Bay leaf 1
Rose essence (optional) 1/2 tsp
Salt to taste
Oil 3 tbsp
Preparation
1. Wash and soak rice for 30 mts.
2. Chop onion and tomatoes finely.
3. Cut mushrooms into 4 equal parts.
4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.
5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.
6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.
7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.
8. Add 2 cups of water. Cover it and cook.
9. After 1 to 2 whistle, Turn off the heat.
10. Transfer the biryani into a pan and add rose essence and mix.
11. Serve mushroom biriyani with raita or papad.

AVAL UPMA

Ingredients
Rice flakes (aval) 1 cup
Onion 1
Green chilli 1
Curry leaves 5 leaves
Grated coconut 1/4 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. To a bowl, add rice flakes and sprinkle little water to make them soft.
2. Chop onion and green chilli into small pieces.
3. Heat a pan, add oil, mustard seeds, urad dal, curry leaves, green chilli, salt and onion. Fry well.
4. Add aval and grated coconut. Mix well.
5. Turn off the flame.
6. Serve hot.

Thursday 25 March 2010

BEANS CARROT THORAN

Ingredients
Beans 10
Carrot 1 big
Grated coconut 1/2 cup
Cumin seeds 2 tsp
Garlic 3 flakes
Red chilli powder 1 tsp
Curry leaves 5 leaves
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. Chop carrot and beans.
2. Grind coconut, cumin seeds, garls and chilli powder coarsely.
3. Heat a pan, add chopped carrot, beans, salt and little water and cook.
4. Once the carrot and beans turn tender, add grinder coconut mixture. Mix well.
5. Take out the pan from the flame.
6. Heat another pan or thava, add oil, mustard seeds, after it crackle, add urad dal and curry leaves. Fry well.
7. Add this seasoning into cooked beans, carrot. Stir well.
8. Serve it with rice.

Wednesday 24 March 2010

ARAI KEERAI MASICHA (MASHED KEERAI) KULAMBU

Ingredients
Leaves of arai keerai 1 small bowl
Chopped garlic 4 tbsp
Green chilli 2 slit in centre
Curry leaves 5 leaves
Mustard seeds 1 tsp
Fenugreek seed 1/4 tsp
Red chilli 2
Salt to taste
Oil 2 tsp
Preparation
1. Chop arai keerai finely.
2. To a pan, add chopped arai keerai, green chilli, garlic, curry leaves, salt and little water.
3. Turn on the flame and cook arai keerai in medium flame.
4. After it cooked well, turn off the flame.
5. Mash the cooked keerai with a laddle.
6. Heat another pan, add oil, mustard seeds, after it crackle, add fenugreek seeds and red chilli. Fry well and add this seasoning into the keerai mixture. Stir well.
7. Serve it with rice.

Monday 22 March 2010

VENDAKKAI (OKRA) THORAN

Ingredients
Okra (vendakkai) 15
Onion 1
Grated coconut 1/4 cup
Cumin seeds 1 tsp
Garlic 3 flakes
Chilli powder 2 tsp
Mustard seeds 1 tsp
Urad dal 2 tsp
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation
1. Blend coconut, cumin seeds, garlic and chilli powder coarsely.
2. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, chopped onion and okra. Fry well till the okra cooked well.
3. Now add salt and grinded coconut mixture. Mix well.
4. Turn off the flame.
5. Serve it with rice.

Sunday 21 March 2010

CHANNA FRY

Ingredients
Chick peas 2 cups
Red chilli 3
Pepper powder 2 tbsp
Grated coconut 1/4 cup
Mustard seeds 1 tsp
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation

1. Soak chickpeas in water for about 6 hours.
2. Pressure cook chickpeas with salt and water for 4 to 5 whistles.
3. Heat a pan, add oil, mustard seeds, after it crackle, add red chilli, curry leaves and cooked chick peas.
4. Add pepper and salt. Mix well.
5. Finally add grated coconut.
6. Serve it as a tea snacks in the evening.

CHOW CHOW MASALA CURRY

Ingredients
Chow chow 1
Onion 1
Tomato 1
Ginger garlic paste 2 tbsp
Grated coconut 1/2 cup
Aniseeds 1 tbsp
Garam masala powder 2 tbsp
Chilli powder 1 tbsp
Cloves 2
Cinnamon 1/2 stick
Curry leaves 10 leaves
Chopped coriander leaves 3 tbsp
Oil 3 tbsp
Salt to taste
Preparation
1. Peel the skin and cut chow chow into medium pieces.
2. Heat a pan, add oil, cloves, cinnamon, diced onion, curry leaves and ginger garlic paste. Fry well.
3. Add chopped tomatoes and fry.
4. Now add chow chow, salt and water. Let it be cook.
5. Blend grated coconut and aniseeds finely.
6. Once the chow chow become tender, add grinded coconut, aniseed paste into it.
7. Add garam masala powder and chilli powder. Mix well.
8. Turn off the flame. Garnish with coriander leaves.
9. Serve it with Roti or rice.

Saturday 20 March 2010

JACKFRUIT PANIYARAM

Ingredients
Jackfruit 20 to 25 pieces
Powdered jaggery 250 gm
Rice flour 200 gm
Cardamom powder 1/2 tbsp
Banana leaf
Grated coconut 2 cups
Sugar
Preparation
1. Grind jackfruit, and jaggery finely.
2. Transfer the grinded mixture into a bowl, add rice flour and cardamom powder. Mix well.
3. The batter must not be too thick or too thin consistency.
4. Cut banana leaves into medium square pieces.
5. Take a spoonful of the batter and spread evenly on top of the banana leaf.
6. Mix coconut and sugar.
7. Sprinkle this coconut, sugar mixture on the top of the batter.
8. Fold the banana leaf and steam cook in a idli pan.
9. Now the paniyaram is ready to serve.

Monday 15 March 2010

VEGETABLE KURMA(KORMA)

Ingredients
Potato 1
Carrot 1
Beans 10
Green peas 1/4 cup
Tomato 1
Green chilli 2
Onion 1(big)
Ginger small piece
Garlic 3 flakes
Roasted gram (pottukadalai in tamil) 1 tbsp
Coconut 1/2 cup
Garam masala powder 1 tbsp
Chilli powder 1/2 tbsp
Aniseeds 1/2 tsp
Cloves 2
Cinnamon 1/2 stick
Curry leaves 5 leaves
Chopped coriander leaves 3 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Chop potato, carrot, beans, tomato and onion finely.
2. Soak green peas over night.
3. Grind green chilli, ginger, garlic and roated gram finely.
4. Grind coconut and aniseed and keep aside.
5. Heat a pan, add oil, cloves, cinnamon, cumin seeds, curry leaves and onion. Fry well.
6. Add tomatoes and ginger garlic paste. Mix well.
7. Add all vegetables, salt and 2 cups of water. Cover it and cook.
8. Turn off the flame after 2 whistles.
9. Open the cooker and add garam masala powder, chilli powder and grinded coconut paste.
10. Heat it for 5 mts and garnish with coriander leaves.
11. Serve it with any roti.

Sunday 14 March 2010

FISH MOILEE

Ingredients
Onion 1 diced
Tomato 1 small
Coconut milk 1 cup
Curry leaves 5 leaves
Chopped coriander leaves 3 tbsp
Pepper powder 1/4 tsp
Coriander powder 1/2 tbsp
Green chilli 2 slit in centre
Crushed fenu greek seeds 1/4 tsp
Mustard seeds 1 tbsp
Ginger garlic paste 2 tbsp
Salt to taste
For marinate
Fish (rohu or pomfret or sheela fish) 1/2 kg
Chilli powder 1/2 tbsp
Turmeric powder pinch
Pepper powder 1/2 tbsp
Lemon juice 1/2 tbsp
Salt to taste
Coconut oil
Preparation
1. Marinate fish with the ingredients given for about 15 mts.
2. To a pan, add coconut oil and add fish and fry the marinated fish.
3. To the same oil, add mustard seeds, after it crackle, add ginger garlic paste, curry leaves, green chilli and onion. Fry well.
4. Add tomatoes, crushed fenugreek, coriander powder, pepper powder, salt, fried fish and 1/4 cup coconut milk.
5. Once the tomatoes are cooked well, add remaining coconut milk.
6. After 5 mts, turn off the flame. Garnish with coriander leaves.
7. Serve it with rice.

Tuesday 9 March 2010

TINDORA (KOVAKKAI) FRY

Ingredients
Kovakkai 10 or 15
Crushed green chilli 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1/2 tbsp
Coriander powder 1/2 tbsp
Hing (asafoetida) pinch
Turmeric powder 1/4 tsp
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Cut Kovakkai lengthwise. (From one tindora we get 8 lengthwise pieces).
2. Heat a pan, add oi, mustard seeds, after it crackle, add cumin seeds, hing and turmeric powder. Fry.
3. Add crushed green chilli and kovakkai. Mix well.
4. Then add salt, cumin powder, chilli powder and coriander powder. Mix well.
5. Cover the pan and cook kovakkai in a low flame. Stir often.
6. Once the kovakkai turns tender, remove the lid and mix for about 4 mts.
7. Turn off the flame. Serve it with rice.

Sunday 7 March 2010

CHICKEN 65

Ingredients
Boneless chicken 1/2 kg
Egg 1
Ginger garlic paste 3 tbsp
Chopped ginger 2 tbsp
Chopped garlic 2 tbsp
Cumin seeds 1 tbsp
Chopped curry leaves 2 tbsp
Green chilli 3 (slit in the centre)
Pepper powder 2 tbsp
Corn flour 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tbsp
Red colour (optional)
Chilli garlic sauce 3 tbsp
Salt to taste
Oil for fry
Preparation
1. To a bowl, add chicken, 2 tbsp ginger garlic paste, 1 tbsp pepper powder, salt and corn flour. Mix well.
2. Now add egg and mix well and fry chicken in hot oil and keep aside.
3. Heat another pan, add oil, cumin sedds, chopped ginger and garlic. Mix well.
4. Add green chillies, curry leaves and ginger garlic paste. Fry well.
5. Then add, pepper, cumin powder, chilli powder, chilli garlic sauce and salt. Add little water.
6. Finally add fried chicken. Mix well.
7. After 4 mts, turn off the flame.
8. Serve it with any rotis or rice.

Thursday 4 March 2010

CHOW CHOW DAL CURRY

Ingredients
Chow chow 1
Toor dal 1/2 cup
Coconut 1/2 cup
Cumin seeds 2 tbsp
Garlic 2 flakes
Chilli powder 1 tbsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tbsp
Curry leaves 5 leaves
Urad dal 1 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Wash toor dal and pressure cook the same for 3 to 5 whistles.
2. Cut chow chow into medium pieces.
3. Grind coconut, cumin seeds, chilli powder and garlic finely.
4. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves and chow chow. Fry for 2 mts and add water and salt. Allow it to cook.
5. Once the chow chow get cooked, add cooked toor dal and grinded coconut mixture. Mix well.
6. Adjust seasoning. Turn off the flame.
7. Serve it with rice.

Wednesday 3 March 2010

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients
Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts
Drumstick 2
Curry leaves 5 leaves
Green chilli 2 slit in centre
Tamarind juice 1/2 cup or Sour mango 3 pieces
Salt to taste
For fry
Grated coconut 1 cup
Pepper corns 1/4 tsp
Curry leaves 10 leaves
Garlic 3 flakes
Coriander powder 2 tbsp
Red chilli powder 1 tbsp
Oil 2 tbsp
Preparation
1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.
2. Grind the coconut mixture into a fine paste.
3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.
4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.
5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.
6. Serve it with hot rice.

Monday 1 March 2010

CHOLA TIKKI

Ingredients
Chickpeas 1 cup
Potato 2
Green chilli 2
Ginger small piece
Chopped coriander leaves 3 tbsp
Pepper powder 1/2 tbsp
Chilli powder (optional) 1/2 tbsp
Lemon juice 1 tbsp
Salt to taste
Oil for shallow fry
Preparation
1. Soak chickpeas over night.
2. Boil potatoes and chickpeas with salt. After they cooked, drain the water.
3. To a bowl, add potatoes and chickpeas amd smash with a laddle.
4. Add chopped green chilli, coriander leaves, chopped ginger, pepper, chilli powder and salt. Mix well.
5. Finally add lemon juice and mix.
6. Divide the potato, chickpeas mixture into 8 balls.
7. Make them into a small circle (tikkis) of about half inch thickness.
8. Heat thava, add oil and add tikkis and shallow fry tikkis until both sides of tikkis turns into golden brown.
9. Serve hot.

PANEER FRIED RICE

Ingredients
Long grained rice 1 cup
Onion 2
Cooked green peas 1/2 cup
Tomata 1
Ginger garlic paste 2 tbsp
Gree chilli 2
Cashew nut 10
Yogurt 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Chilli powder 1 tbsp
Garam masla powder 1/2 tbsp
Aniseeds 1 tbsp
Cardamom 3
Cinnamon 1 stick
Cloves 3
Chopped coriander leaves 3 tbsp
Salt to taste
Oil 3 tbsp
For marainate
Paneer 1 cup
Coriander power 1/2 tbsp
Chilli powder 1/4 tbsp
Cumin powder 1/4 tbsp
Garam masla powder 1/2 tbsp
Yogurt 1 tbsp
Salt to taste
Oil 1 tbsp
Preparaion
1. Marinate paneer with all the ingredients mentioned for about 1 hour.
2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.
3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.
4. To the same oil, add aniseeds, cinnamom and cloves and fry.
5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.
6. Add chopped tomatoes and fry.
7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.
8. Finally add cooked green peas and chopped coriander leaves.
9. After 4 mts turn off the flame.
10. Mix the cooked rice with this mixture and transfer it into a serving dish.
11. Top the rice with fried paneer and garnish with coriander leaves.
12. Serve paneer biryani with raita or any vegetable dish.