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Wednesday, June 30, 2010

Noodles Pakora( Noodles Fritters)

Plain noodles Veg or Egg-1/2 packet( Cooked and drained)
Onion medium thinly sliced-1
Green Chilly( minced or pounded)-3
Ginger( minced or pounded)-1"
Garlic cloves( minced or pounded)-4
Curry leaves-few
Coriander leaves-2tbsp
Besan flour/ Chickpea flour/ Kadalamavu-1/4cup
Rice flour/ Arisimavu-1/4cup
Baking soda-1/2tsp 
Red chilly powder-2tsp( +/- according to taste)
Turmeric powder-1/2tsp
Salt to taste
Water required
Oil to deep fry

In a deep bowl mix in the sliced onion, curry leaves, coriander leaves, pounded green chilly, ginger and garlic. To this add the rice flour, besan flour, baking soda, red chilly powder, turmeric powder and salt. Mix them well, now add the plain noodles and mix till the ingredients are well bound( if required sprinkle little water). Note that the pakoda batter should be thick, you should be able to pick with your hand. Now heat oil in a deep frying pan or use a deep fryer. When the oil is hot, pick small amounts of batter and drop it into the oil. Fry the pakodas till golden brown, drain and place on a paper towel. Serve hot with tomato sauce or chutney of your choice. 

You can also use thin spaghetti or instant noodles for making this pakora. If instant noodles is used cook the noodles along with taste maker with less amount of water, than the amount mentioned in the pack and do not drain the instant noodles. 

Saturday, June 26, 2010

Andhra Style Aratikaaya( Plantain) Vepudu.

Vazhakkai/ Aratikaaya/ Plantain-1( peeled and cubed)
Ginger and Garlic paste-2tsp
Kashmiri Chilli powder-2tsp
Turmeric powder-1/2tsp
Coriander powder-1/2tsp
Onion medium chopped-1
Green chilli slit-2
Curry leaves few
Salt to taste

In a medium bowl mix ginger and garlic paste, kashmiri chilli powder, coriander powder, turmeric powder and salt. To this paste add the cubed plantain, mix well and allow to marinade for 15mins. Heat oil in a pan, when oil is hot add the chopped onions, slit green chilli and curry leaves, stir fry till onion turns transparent. Now add the marinated plantain to the onions and stir fry for few more seconds. Sprinkle little water, mix well, check the seasoning and cover the pan with a lid. Cook on medium flame till the plantain is cooked and dry. Serve hot with Sambhar or Curd rice.

For Non-vegetarian version of this recipe use Chicken pieces instead of Raw Banana and increase the seasoning accordingly. It is called as Kodi Vepudu.

Thursday, June 24, 2010

Tandoori Mushroom Masala

Button mushroom sliced-1pack
Capsicum medium diced-1
Ginger and Garlic paste-1tsp
Thick curd-1tbsp
Tandoori masala-2tbsp
Kasoori methi( soaked in 1tsp warm water)-1tsp
Salt to taste

In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti. 

Tuesday, June 22, 2010

Chettinad Mutton( Lamb) Biryani.

Oops i missed my blog's first Birthday. I was in India and out of blogging for 3 months, it was painful when i realized i missed my blog's first anniversary. Anyway belated wishes to my blog and hope to have grand celebration for its 2nd anniversary.

Mutton Biryani Recipe with Seeraga Samba or Zeera Samba or Jeera Samba rice. I prefer making biryani with Seeraga Samba rice than Basmathi( many times basmathi rice ditched me by either becoming too soft and messy or rough without enough water). Seeraga Samba rice is more comfortable, it has more flavor and
tastes as good as basmathi rice.

Ingredients for Mutton Biryani  
Mutton Chunks with bone-1/2kg
Seeraga Samba rice-1/2kg
Onion medium sliced-4
Tomatoes medium chopped-3
Mint leaves( washed and cleaned)-1bunch
Corriander leaves( washed and cleaned)-1/4bunch
Thick Curd/ Yoghurt-2tbsp
Turmeric powder-1tsp
Salt to taste

For Grinding- grind the following to smooth paste
Green chilli medium-10 to 12
Ginger piece-1"inch
Garlic cloves-8

For tempering
Green cardamom-3 to 4
Cinnamon stick-1"inch
Bay leaf-2
Star anise/ Annasi poo-1( optional)
Javitri/ Mace/ Jathipoo-1( optional)

Heat oil in a pressure cooker. When oil is hot add the tempering ingredients, when the aroma of spices rise add the sliced onions and fry till light brown. Now add the ground (green chilli, ginger and garlic) paste and fry till the raw smell leaves. Now add the cleaned and washed mutton chuncks and give a good stir for 2 mins. Add the mint leaves, chopped tomatoes and thick curd and stir till the tomatoes are mashed. Add turmeric powder, required salt and cup of water. Cover the cooker with lid and pressure cook mutton for 15 mins. When the mutton is 3/4th  done add enough water for the rice to the mutton mixture and bring the mutton mixture to boil. Add the washed seeraga samba rice, coriander leaves and check the seasoning. Once again cover the cooker with lid and cook the rice along with mutton mixture for 10 mins or until the rice is well done. Serve hot Mutton Biryani with Onion Raita or Brinjal curry or Non-veg Curry of your choice.

Saturday, June 19, 2010

Fried Idli( Healthy Oven Baked Idli).

Leftover Idli-6( either cubed or cut into strips)
Red chilly powder-1tsp
Garam masala-1/2tsp
Salt to taste
Lemon juice-few drops
Corriander leaves to garnish

Make a smooth paste out of red chilly powder, garam masala, salt, oil and water. Add the paste to the idli and mix well. Arrange idlis on a baking tray. Pre heat oven to 350° fahrenheit. Bake the idlis for 20 mins or until crisp. When done, place the idli on serving plate, squeeze lemon juice on top and garnish with corriander leaves.  Serve with Tomato ketchup or Chutney of your choice.