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Saturday, October 31, 2009

Chettinad Kozhi Kurma/ Chettinad Chicken Korma.

Chettinad Chicken Korma
Chicken pieces-250gms
Ginger and garlic paste-2tbsp
Coriander and Curry leaves-1cup
Salt to taste

For tempering
Cinnamon stick-1"
Sombhu/Aniseed/ fennel seed-1tsp

For masala paste-grind to coarse paste
Onion big-1
Toamto big-1
Garlic clove-4
Aniseed/ Sombhu/ fennel seed powder-2tbsp
Red chilly powder-2tbsp
Coriander powder-2tbsp

For coconut paste-grind to smooth paste
Coconut grated-4tbsp
Kuskus/ Poppy seeds roasted-1tbsp

Pressure cook the chicken pieces with turmeric and 1 tbsp of ginger and garlic paste, until the chicken is 3/4 done. Heat enough oil in a kadai, add the cinnamon, cardamom, cloves and sombhu. When the aroma rises add 1tbsp ginger and garlic paste, fry for few mins until the raw smell leaves, now add the coarsely ground masala paste and fry until the masala is cooked and oil separates. Now add the cooked chicken pieces and finely ground coconut paste, add enough water and season with salt. Bring the mixture to boil and simmer for 5mins. Check the seasoning and finaly add the curry and coriander leaves. Serve hot with Chapati, Idli, Dosa or Steamed Rice.

Son Laddoo (Channa Dal Sweet Balls).

This is my granny's specialty sweet, u dont need any special occasion to prepare this, feel like having sweet get into kitchen prepare in minutes and its done. Pamper your taste buds with Son Laddoo.

Bengal gram( soaked in water for 1 hr)-1cup
Sugar( powdered)-1cup
Cardamom powder-1/2tsp
Saffron strands( soaked in 1tsp milk)-6
Cashewnuts( broken and roasted)-3tbsp

Grind the soaked bengal gram to coarse and thick paste. Heat kadai, add the coarsely ground bengal gram paste and oil. Fry continuously until the bengal gram paste is well cooked and the raw smell leaves. When it is done the bengal gram will become soft, dry and will not stick to hand. At this point add the sugar, cardamom, saffron, cashewnuts and ghee. Since the sugar is added now the bengal gram mixture will become soggy, do not worry stir continuously and sugar will start thickening. When the mixture thickens allow to cool. Make small balls( laddoo) out of the mixture and arrage on a plate. Son laddoo is ready to serve.  

Thursday, October 29, 2009

Vegetarian Noodles.

Noodles cooked-2cups
Cabbage shredded-1/2cup
Carrot shredded-1/4cup
Shallots/ green onions-4tbsp
Capsicum/ Bell pepper shredded-1/4cup
Garlic clove minced-2
Soy sauce-1tbsp
Green chilly sauce-1tbsp
Salt and pepper to taste

Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, green chilly sauce, ajinomoto, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot

Mutter Paneer Curry/ Paneer and Peas Gravy

Paneer/ Persian cheese cubed-1cup
Peas parboiled-1cup
Onions big finely chopped-1
Tomato medium finely chopped-1
Garlic clove sliced-1
Dried Mint leaves-2tbsp
Turmeric powder-1tsp
Salt to taste
Grind the following into smooth paste:
Green chilly-2-4
Roasted coriander seeds-2tbsp
Garlic clove-2-3
For tempering:
Cumin seeds-1tsp
Cinnamon stick-1"

Heat enough oil in a pan add cumin seeds and cinnamon stick, fry for a minute. Add onions and garlic saute for few minutes, now add the parboiled peas and paneer saute for few more minutes and add the finely chopped tomato. Now add the dried mint leaves, turmeric and ground paste. Season with salt and add required water. Bring to boil and simmer until the raw smell of masala leaves and the gravy thickens. Serve hot with Roti/ Chapati.

Tuesday, October 27, 2009

Lemon Rice (Elumichai Sadam-Nimbu Chawal)

Cooked Rice-2cups
Juice out of Lemon-1
Green chillies( broken into 3)-2
Grated carrot-1/4cup
Curry leaves-few
Turmeric powder-1tsp
Salt to taste
Mustard seeds-1tsp
Urad dal-1tsp
Channa dal/ Bengalgram-1tsp

To the cooked rice mix in the lemon juice, turmeric, green chillies and salt. Set aside for 30 mins. Heat gingelly oil in a pan, add mustard seeds, when crackels add the urad dal, channa dal, asafetida and curry leaves, fry till brown. Now add the peas and grated carrot, saute for a minute. Now mix in the marinaded rice, stir well, cover and cook for two minutes. Serve hot. It is also an ideal lunch box recipe.

Friday, October 23, 2009

Broccoli Mushroom Gravy

Broccoli Chopped-2 cups
Mushroom Chopped-2 cups
Onions medium chopped-2
Tomatoes medium chopped-2
Green chilly slit-2
Chilly powder-2tsp
Turmeric powder-1/2tsp
Salt to taste
Coriander leaves-few
Grind the following to fine paste-
Grated coconut-1/2cup
Garlic cloves-1 or 2.

Heat enough oil in a large pan. Add the cloves, cinnamon and cardamom, when the aroma rises add the chopped onions and slit green chilly. Saute for few minutes and add the broccoli, mushrooms and tomatoes. Fry for 2 mins. Now add the chilly powder, turmeric powder, required salt and ground paste. Add enough water, cover the pan with a lid and cook the curry until the broccoli is tender and curry becomes thick. Garnish with coriander leaves and serve hot with Rotis/ Chapati/ Pulkas.

Nandu Varuval/ Crab Fry

Crab Meat( tinned)-1
Onion big chopped-1
Garlic clove crushed-1
Coconut grated-1/4 cup
Chilly powder-2tsp
Turmeric powder-1/2tsp
Salt to taste

Heat oil in a pan, when hot add the crushed garlic and chopped onion, fry well for few minutes and add the crab meat. Saute for a minute. Now add the chilly powder, turmeric powder and salt. Cook for few more minutes( crab meat cooks very quickly). Finally add the grated coconut and cook till dry. Serve hot with Rice, Sambhar and Rasam.

Tuesday, October 20, 2009

Chilly Fish Fry

Any fish slice( boneless and skinless)-300gms
Besan flour/ Chickpea flour-1tbsp
Dry red chilly-6
Garlic cloves-3
Turmeric powder-1/2tsp
Lime juice-1/2tsp
Red food color-pinch
Salt to taste

Soak red chilly and garlic cloves in hot water for 10 mins and grind it into smooth paste. In a small bowl add besan flour, red chilly and garlic paste, turmeric powder, lime juice, food color and salt. Mix well and break an egg into it, mix once again to form a smooth paste. Marinade the fish slices in this mixture for atleast half an hour. Heat oil in a pan and fry these fish slices until crisp. Serve hot.

Dhokla( Steamed Chickpea flour Cake)

Besan flour/ Bengal gram flour/ Chickpea flour-1cup
Baking powder-1tsp
Citric acid-1/2tsp
Ginger and Green chilly paste-1 & 1/2tsp
Sugar and Salt to taste
Curd/ Yoghurt-1/2cup
Water required

For tempering
Cumin seeds-1tsp
Mustard seeds-1tsp
Green chilly chopped-1
Coconut( freshly grated)-1/4 cup
Cashewnuts( fried)-4tbsp
Coriander leaves and Curry leaves-few

In a large bowl add besan flour, curd, baking powder, ginger and green chilly paste, sugar, salt and required water to make smooth batter ( batter should be of pouring consistency), set aside the batter for 30 mins. Grease a pan with oil. After 30 mins, mix citric acid to little water and pour this mixture into the batter and mix well, the batter will start raising with bubbles, immediately pour the batter into the greased pan and steam the dhokla for 20-30 mins or until well done. Once the dhokla is done invert it on to a plate and slice it into cubes. For tempering heat oil in a large pan add mustard seeds, cumin seeds, when they crackle add the green chilly, asafetida, grated coconut, cashewnuts, coriander and curry leaves. Now add the dhokla cubes into the tempering and mix well. Serve hot with mint chutney.

Saturday, October 17, 2009

Thattai/ Kara Thattai - Diwali Snack Recipes

My Mom and Granny makes Thattai in a little different way. We use roasted gram flour instead of urad dal flour and add red chilly and garlic paste for more taste and crispiness

Processed Rice flour-6cup
Roasted gram flour-2cup
Bengal gram( soaked in water)-3tsp
Whole Red Chilly-10
Garlic clove-6
Red chilly powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Soda bi carbonate-pinch
Hot oil-6tbsp
Hot water required

Soak whole red chilly and garlic in little hot water for 5mins and grind into smooth paste without adding water. Take a large bowl add the processed rice flour, roasted gram flour, red chilly powder, turmeric powder, red chilly and garlic paste, soaked Bengal gram, soda bi carbonate, hot oil and required salt. Mix well with hand. Add hot water little by little and make into tight dough. Make small balls out of the dough. In meantime heat enough oil in a large kadai. Take a plastic sheet and grease it with oil, place the small dough ball and flatten it with your finger,( you may grease your finger with oil to avoid dough sticking to your fingers). Make Thattai as thin as possible. Take the plastic sheet with thattai dough in your left hand and slowly turn it on to your right hand palm. When the oil is hot slide in the thattai dough. Depending on the size of kadai add as many thattai as possible. The thattai in oil will slowly raise to the top and bubbles will slowly reduce, simmer the heat until the thattai turns golden brown in color. Drain the thattai from oil and place on paper towel. Allow the thattai to cool completely to the room temperature. When its hot it will not be crisp, when it cools to room temprature the thattai will become more crispier. For the above said quantity you can make upto 40 Thattais. These thattais can be stored for a month in airtight containers.

Rava Laddoo ( Sweet Sooji Balls).

Rava/ Sooji/ Cream of Wheat-2cups
Sugar( powdered)-1 1/2cups
Cardamom/ Elaichi( powdered)-1tsp
Cashewnuts and Almonds( chopped or slivered)-1/4cup
Ghee/ Clarified butter-5tbsp
Milk-less than 1/4 cup

Heat ghee in a small pan and roast the nuts to golden brown and set aside. Add rava into the same pan and roast till it turns light brown or until you get the aroma of rava. Put the rava on a large plate, add the powdered sugar, cardamom powder, roasted nuts and remaining ghee. Mix well with fingers. Pour milk little by little with a spoon into the rava mixture and make small balls. Place these rava ladoos on a plate, set aside for 2mins and Serve.

Thursday, October 15, 2009

Caramel Pudding/ Flan

Excellent dessert, easy to prepare and delicious in taste.

Ingredients for caramel
Sugar( powdered)-1/2cup

Ingredients for pudding
Thick Milk-3cup
Sugar Powdered-3/4cup
Vanilla essence-few drops

Method for Caramel
Heat a sauce pan add the powdered sugar and 2tbsp of water, let the sugar dissolve completely and allow the sugar to burn a little to get nice brown color( shouldn't over burn as you might get bitter taste). Remove from heat. Take an round oven mould and pour this prepared hot caramel into the mould. swirl the mould so that the caramel sticks completely to the base of the mould.

Method for pudding
In a large bowl beat the eggs, add powdered sugar and vanilla essence, mix well. Add milk little by little to the egg mixture stirring constantly. Now take the caramel greased mould, pour the pudding mixture inside the mould slowly. Cover the mould's rim with foil paper and make small holes on the foil paper. Heat enough water in a large vessel, when hot place the mould inside the vessel and cover with a lid. Steam the caramel pudding for atleast 20mins. Once done remove the foil paper and slide a knife into the pudding to check if its done. If the knife comes out smoothly the pudding is done perfectly, if not steam the pudding again for 10 mins. Bring the pudding mould to room temperature and then refrigerate for 2 hours( do not freeze). After 2 hours take the mould and slide the knife along the sides of the pudding to loosen up and invert the pudding on to the plate. Serve cold.

Curry Powder/ Curry powder for Roasts or Gravies.

Kadalai Paruppu/ Bengal gram-200gms
Kundu milagai/ Whole dry red chilly-25gms
Milagu/ Whole black pepper-10gm
Dhaniya/ Coriander seeds-100gms
Jeera seeds/ Seeragam/Cumin-25gms
Fenugreek/ Venthiyam/ Methi-1tsp
Dry Coconut/ Kopparai Thengai-1/2cup
Sukku/ Dry ginger-1/2"
Turmeric powder-2tbsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder. This can be stored for many months. Mix 1-2tsps of this curry powder to Potato roast, Seppankizhangu( Colocassia) roast or to any roast or gravy.

Idly Chilly Powder/ Idli Milagai Podi/ Gun Powder for Idli and Dosa

Kundu Milagai/ Whole Dry red chilly-100gms
Kadalai paruppu/ Bengal gram-200gms
Toordal/ Thuvaram Paruppu-50gms
Urad dal/ Ullutham Paruppu-350gms
Perungaya powder/ Asafetida Powder-1tsp
Salt to taste

Dry roast above ingredients separately. Allow to cool and grind in mixer to a fine powder. Add salt to the powder and store in a air tight jar. This Idly chilly powder can be stored for many months. Mix this idly chilly powder with gingelly oil/ ghee and serve with hot Idly or Dosa.


Received the above awards from my dear friends Sangi , Shuba, Vijitha, Rohini and Sangeetha
Thanks a lot dear friends. I'm so happy to receive these awards from you.
I'm passing all the above awards to all my dear bloggers and the visitors who always encourages and motivates me.

Monday, October 12, 2009

Paruppu Podi/ Poondu( Garlic) Paruppu Podi.

Paruppu Podi/ Dal Powder

Pottu Kadalai/ Roasted gram-200gms
Milagai/ Whole Dry red chilly-25gms
Milagu/ Whole black pepper-50gms
Salt to taste

Dry roast Milagai and Milagu seprately. Allow to cool and grind along with Pottu kadalai in mixer to a fine powder. Add salt to the powder and store in a air tight jar. Mix this dal powder to the hot steamed rice along with ghee or gingelly oil and serve. This dal powder can be stored for a month.

Poondu Paruppu Podi/ Garlic Dal Powder

To the above ingredients add 2 cloves of garlic while grinding. Add salt to the powder and store in a air tight jar. This dal powder can be stored for an week due to the moisture content.

Sambar Powder( Podi) And Iyengar Sambar Powder.

Sambar Powder/ Sambar Podi

Kundu Milagai/ Whole Dry red chilly-50gms
Kadalai paruppu/ Bengal gram-100gms
Dhaniya/ Coriander seeds-100gms
Seeragam/ Jeera seeds-2tsp
Venthiyam/ Fenugreek seeds-2tsp
Dried Coconut/ Kopparai Thengai-1/4cup
Milagu/ Whole black pepper-25gms
Turmeric powder-2tbsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder.
While preparing Sambar add one tsp of this Sambar powder to the boiling Sambar mixture. This can be stored for many months.

Iyengar Sambar Powder

Toordal/ Thuvaram Paruppu-1/4kg
Kadalai Paruppu/ Bengal gram-125gm
Kundu milagai/ Whole Dry red chilly-1/4kg
Dhaniya/ Coriander seeds-1/4kg
Vendhiyam/ Fenugreek seeds-2tsp
Turmeric powder-2tbsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder.
While preparing Sambar add one tsp of this Sambar powder to the boiling Sambar mixture. This can be stored for many months.

Saturday, October 10, 2009

Kuzhambu Milagai Thool/ Kulambu Powder.

Kadalai Paruppu/ Bengal gram-25gms
Toordal/ Thuvaram Paruppu-25gms
Kundu Milagai/ Whole Dry red chilly-100gms
Dhaniya/ Coriander seeds-300gms
Seeragam/ Cumin seeds-5tsp
Milagu/ Whole black pepper-5tsp
Vendhiyam/ Fenugreek-1tsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder. This Kuzhambu thool can be used to prepare Vathal kuzhambu, Puli kuzhambu or any Non-veg kuzhambu. This can be stored for many months.

Chicken Bonda/ Chicken Balls-100th Post.

Prepared Dry Chicken curry/ Dry Chicken Masala-1cup (for recipe click here)

Besan flour/ Chickpea flour-1/2cup

All purpose/ Maida flour-1/4cup
Rice flour-1/4cup
Chilly powder-1tsp
Turmeric powder-1/4tsp
Dry mango powder/ Amchoor powder-pinch
Baking powder-pinch
Salt to taste

Except chicken mix all other ingredients to thick batter (like preparing batter for bajji/bonda). Take a spoonful of chicken masala make it into balls (chicken masala should be little dry). Dip each balls into the besan batter and drop into the hot oil. Fry Chicken Bondas till golden brown, drain and place on paper towel. Serve hot with Ketchup. Perfect for evening snacks and get togethers.

Rasam Powder/ Rasam Podi

My friend Anusha requested for variety of South Indian Masala podis/ powders. For the next few posts i will post these masala podis/ powders which can be easily prepared at home.

Milagu/Whole Black Pepper-50gms
Jeera/ Cumin seeds-50gms
Dhaniya/ Coriander seeds-100gms
Toordal/ Thuvaram Paruppu-50gms
Kundu milagai/ Whole Dry red chilly-10gms
Turmeric powder-2tbsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder. While preparing Rasam add one tsp of this Rasam powder to the boiling Rasam mixture. This can be stored for many months.

Thursday, October 8, 2009

Mushroom Fritters and Alphabets Pasta

Kids will love this dish, a only food filled with fun and learning experience. With combination of Mushrooms and alphabet pasta this dish is healthy too.

Ingredients for Mushroom Fritters
Button Mushrooms chopped-1cup
All purpose/ Maida flour-4tbsp
Rice flour-2tbsp
Soy sauce-1tsp
Chilly powder-1tsp
Salt to taste, Water required.

Method for Mushroom Fritters
Take a large bowl, add all the ingredients except the mushrooms. Whisk into thick batter, now add the chopped mushrooms. Next heat enough oil in a pan, when hot add spoonful of batter to the hot oil and deep fry the Mushroom fritters in batches till golden brown. Drain the mushroom
fritters and set aside on a paper towel. Mushroom fritters can be served as snacks too.

Ingredients for Sauted Alphabets
Alphabets pasta( cooked)-2cups
Onions finely chopped-1/2cup
Bell pepper/ Capsicum finely chopped-1/2cup
Spring onion greens-few tbsp
Garlic cloves chopped-2tbsp
Red Chilly flakes-2tsp
Soy sauce-1tsp
Ajinomoto-pinch (optional)
Pepper and Salt to taste

Heat oil in a wok, when hot add chopped garlic and chilly flakes. Fry for few seconds and add the onions and capsicum. Saute for few minutes, add the alphabet pasta and saute for 1 minute. Now season with soy sauce, salt and pepper. Finally add the mushroom fritters and spring onion
greens. Serve hot with ketchup.