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Showing posts from April 2, 2009

Masala Chai

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Masala Chai

Whenever I visit my friend Dana she usually make Masala tea and my hubby started to like the taste very much. I'm not sure how she makes them as I don't usually like to have spice in my tea but recently I got hooked to Masala tea after trying a cup at Taj Indian Store..I happened to be a coffee freak.What's actually Masala Chai or Tea?Anyway there is no fixed recipe or preparation methods for brewing and each has their own version of preparing them.

Source Wikipedia
Masala Chai or tea is a beverage made by brewing tea with mixture of aromatic India spice and herbs like cloves,cinnamon,dried ginger,star anise, peppercorns and cardamon pods.I kinda of getting lazy in cracking or grinding the spice to prepare the chai..To make life easier for me I grind the tea leave with masala spice and store them. Whenever I feel like to pamper myself with a tea all I have to do is add a couple of spoonful of the mixture to boiling water,strain add milk an d sugar enjoy with cooki…

Orange Banana Smoothie

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Orange Banana Smoothie

Ingredients
Serving Size: 2
1 cup cold milk
1 cup freshly squeezed orange
1/2 cup low-fat vanilla yogurt
2 ripe bananas peeled
1 cup ice cubes
1/4 cup sugar
2tbsp lime juice
a pinch of salt
a dash of cinnamon powder

Preparation Methods:
In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Add ice cubes, and blend until smooth. Pour into glasses and serve.


Stir-Fried Prawns in Buffalo Sauce

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Stir-Fried Prawns in Buffalo Sauce

Ingredients|
Serving Size: 4

1lb frozen prawns
1 large chopped onions
3 garlic cloves sliced
1tbsp chillie flasks
1tsp chillie powder
1tbsp pepper powder
salt to taste
2tbsp buffalo Sauce
1tbsp balsamic vinegar
1 fresh lime

Preparation Method:
Infuse the 2tbsp olive oil withe the chillie flask in a medium hot non-stick pan. Then add the sliced garlic and chopped onions. Saute them till golden brown followed by the prawns with pepper,salt and chillie powder.Cook the till the prawns becomes tender.Adjust the level of salt and add the vinegar and buffalo sauce. Once they thicken, remove from flame. Squesse the lime juice over the prawns and serve hot with chopped coriander leaves.


Coconut Chutney

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Coconut Chutney

Ingredients
Serving size: As many as possible
1 cup freshly grated coconut
2tsp chana dal roasted
1tbsp ginger garlic paste
3tbsp chopped fresh coriander leave
2 green chillies chopped
1tsp mustard seeds
1tsp ural dhal
1/2tsp hing powder
4 curry leaves
1 red chilli(es) broken into bits
lemon juice and salt to taste

Preparation Method:
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger garlic paste to a fine paste using a little water. Pour the chutney into a bowl and adjust the consistency using suitable amount of water.Sputter the mustard seeds, ural dal, red chillies, curry leaves and hing powder and pour it on the chutney.

Peanut Powder (Verkadalai Podi)

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Peanut Powder (Verkadalai Podi)

Ingredients

2 cups shelled peanuts
15 dried chillies
1tsp cumin seeds
10 garlic cloves
5 curry leaves
1/4 cup coconut powder(optional)
salt to taste

Preparation Method:
In a large work add 1tsp oil and roast the peanut till slightly brown. Let them cool and rub to remove peanut shell.Transfer the peanut back to work and add the remaining ingredients. Roast all until golden brown.Let the mixture to cool off and transfer them to a food processor and pulse a few times to a fine powder.Store the podi in air-tight container. Verkadalai podi is a very good and tasty combination for rice and thosai mixed with ghee or sesame oil but I like to have them even for rotis and curd rice too.


Chicken Kozhambu- Pollachi Style

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Chicken Kozhambu

Normally my mother-in-law has a different way of cooking everything. This kozhambu is very different from what I normally prepare at home.

IngredientsServing Size: 4

1 chopped chicken
6 dried red chills or 2tsp chili powder
4tsp coriander powder
1tsp cumin seeds
1 cup shallots
1 big tomato chopped
1/2tsp mustard seeds
a sprig of curry leaves
1 small cinnamon stick
2 cloves
1 cup hot water
chopped coriander leaves

Preparation Method:
Heat 1tsp oil in a wok and fry the shallots till golden brown . Once it becomes golden brown add dried chili or chili powder,coriander powder,curry leaves and cumin seeds-saute till the dried chili darkened at sides. Remove from flame and grind into a paste once it's cooled.In the same wok add another 2tbsp oil and splutter mustard seeds,clove,dried chili,curry leaves and cinnamon stick followed by the chopped chicken pieces. water and tomato. Let the chicken cook well in the oil and then pour in the grind masala paste. Cover and cook till the chick…