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Showing posts from November 18, 2008

Kozhi Rasam

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Kozhi Rasam

Serving Size:4
Ingredients
For The rasam Paste

1/4 cup chopped shallots
1tsp peppercorns
3 garlic cloves
small ginger
5 curry leaves
1tsp fennel seeds
1tbsp coriander seeds
2 dried chillies
1tsp salt

Roast all the above mentioned ingredients well with 3tbsp of oil. Once the the mixture is cooled grind to a fine paste and keep aside.


10 shallots crushed
5 garlic crushed with the skin on
3 curry leaves
1tsp mustard seeds
1tsp cumin seeds
1tbsp coriander powder
1tsp grounded pepper
1 cup chopped coriander leaves
1 small chicken chopped
1tsp turmeric powder
3 cups hot water

Preparation Methods
Coat a pressure cooker with 2tbsp oil and add mustard seeds. Once it starts to crack add the shallots,garlic,curry leaves and cumin seeds. Saute till the shallots are cooked and then add the chopped chicken with coriander,turmeric and pepper powder. Let the chicken saute well in the spice. Now add the gridded paste and the hot water.Adjust the level of salt and pressure cook for about 3 to 4 whistles. Remove and …

Tofu Manchurian

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Tofu Manchurian

Serving Size:4

Ingredients
For the batter

1/4 cup all purpose flour
1 egg beaten well
1tsp chillie powder
1tsp garam masala
1tsp salt
1tbsp rice flour
1packet tofu (bean curd) quartered

Marinate the quartered tofu with all the ingredients mentioned above for 3 hours.

1/4 diced tomatoes
1/4 diced capsicums
1/4 diced shallots
1 small onion chopped
3 cloves garlic minced finely
2tsp grounded pepper
1tsp garam masala
1tsp chillie powder
1tsp turmeric powder
2tbsp curd
1tsp chicken curry masala
1tbsp tomato paste
1/4 cup tomato puree
salt to taste
1tsp mustard seeds
1/2tsp cumin seeds
1tbsp sesame seeds
1 cup vegetable oil


Preparation Methods:
In a non-stick frying pan, pour 1 cup vegetable oil and shallow fry the tofu pieces. Drain and keep aside.
Coat a frying pan with 2tbsp of oil-add the mustard seeds. Once it starts to crack- add the cumin and sesame seeds. Then add minced garlic and onions. Let the onions saute well. Meanwhile in another bowl add the diced shallots,capsicums,tomatoes and 1tsp pepper…

Fish Manchurian

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Fish Manchurian

Serving Size:4

Ingredients

For the batter


1/4 cup all purpose flour

2tbsp rice flour
1tsp chillie powder
1tsp salt
1 egg white beaten well
1/2tsp garam masala
1lb fish quartered
Marinate the fish with the ingredients mentioned above for 3hours .

1/4 diced tomatoes
1/4 diced capsicums
1/4 diced shallots
1 small onion chopped
3 cloves garlic minced finely
2tsp grounded pepper
1tsp garam masala
1tsp chillie powder
1tsp turmeric powder
2tbsp curd
1tsp chicken curry masala
1tbsp tomato paste
1/4 cup tomato puree
salt to taste
1tsp mustard seeds
1/2tsp cumin seeds
1tbsp sesame seeds
1 cup vegetable oil


Preparation Methods:
In a non-stick frying pan, pour 1 cup vegetable oil and shallow fry the fish pieces. Drain and keep aside.
Coat a frying pan with 2tbsp of oil-add the mustard seeds. Once it starts to crack- add the cumin and sesame seeds. Then add minced garlic and onions. Let the onions saute well. Meanwhile in another bowl add the diced shallots,capsicums,tomatoes and 1tsp pepper powder with 1tsp of o…

Hot & Spicy Chicken Franks

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Hot & Spicy Chicken Franks

Serving Size:4
Ingredients

1 cup chopped chicken franks
1/4 cup chopped onions
1/4 cup diced tomatoes
1/4 cup diced capsicum
2 garlic clove finely minced
1tbsp crushed red chillie flask
1tsp garam masala
1/2tsp chillie powder
1tbsp tomato paste
1tbsp tomato ketchup
1tbsp lime juice
salt to taste

Preparation Methods:
Coat a non-stick wok with 3tbsp oil and add the minced garlic and chillies flasks. Saute till garlic turn slightly browned. Then add the chopped onion,tomatoes and capsicum with garam masala, chillie powder.tomato paste and ketchup. Once the mixture are cooked well add the chopped franks-let it combine well in the mixture and cook for about 10 minutes or till the franks are tender. Adjust the level of salt and remove from flame.

Mor Kulambu With Manago

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Mor Kulambu With Mango

Serving Size:4
Ingredients

For Grinding
1 cup curd well beaten
1/2 cup coconut milk
1/4 cup chopped shallots
5 garlic cloves
a small ginger
5 curry leaves
1tsp fennel seeds
1/2tsp peppercorn
5 dried chillies
1/2tsp turmeric powder
1tsp toor daal soak in hot water
1tsp salt

Blend the above mentioned ingredients to a smooth mixture and keep aside.

1 cup diced green managoes
5 shallots crushed
5 curry leaves
1tsp mustard seeds
1tsp cumin seeds
1/2tsp turmeric powder
1/2 tsp chillie powder
salt to taste

Preparation Methods:

Coat a non-stick pan with 2tbsp oil and add mustard seeds. Once the seeds starts to crack add cumin, curry leaves shallots. Saute for 5 minutes followed by the diced mangoes with turmeric and chillie powder. Let the manages saute really well in the spice for about 15 minutes. Then pour in the gridded mixture. Bring it to boil-adjust the level of taste and remove from flames. Serve hot with steaming plain rice.


You can add many other vegetables to the dish like eggplants, …

Thakkail Murukku

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Thakkail Murukku

Serving Size:5
Ingredients

3 tomatoes
3 dried chillies
1tsp fennel seeds
5 cups rice flour
2.5 cup besan flour
1tsp black sesame seeds
1/2tsp oma seeds
2tbsp chillie powder
1tsp hing powder
1 cup hot oil
oil for deep frying

Preparation Methods:
Boil the tomatoes with dried chillie and fennel seeds for 5 minutes. Once cooled blend into a fine mixture.In large bowl mix all ingredient expect oil. Knead the mixture into a soft dough by add the hot oil and gridded takkail mixture.

Then place a good amount of the dough into the murukku maker and press out the shape onto wax paper. By using wax paper, murukku will easily come off when u fry them in hot oil.
Heat up the oil in a large wok on medium flame...deep fry each murukku til golden brown. Drain and serve hot with tea of coffee.

Aval (Poha) Chapati

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Aval (Poha) Chapati
Serving Size:4
Ingredients

1 cup of wheat flour
3tbsp hot milk
1/4 cup aval soaked in hot water for 30 minutes
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water for kneading

Preparation Method:
Squeeze out the water from aval and blend it to a smooth mixture by add the hot milk and keep aside.In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the aval mixture . Knead the mixture into a smooth dough adding enough of hot water if required.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.

Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.While on the girdle press the edges of the chapati with a paper towel . You will find that small bubbles start forming on the chapati that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over c…