Thursday, July 29, 2010

Paneer and Sprouts Curry


Ingredients
Paneer-100 gms
Capsicum,chopped/slitted-1
Carrot,grated-1
Sprouts-1 cup
Spring Onion,chopped-2-3
Soy Sauce-1 tsp
Oyster Sauce-1 tsp
Chilli Sauce-half tsp
Cornflour-1 tsp
Garam masala-half tsp
Ajinomoto-a pinch
Salt to taste
Oil-2 tsp

Method
1.Saute Capsicum,Spring onion,carrot and Paneer in oil 
2.Mix all the sauces,cornflour and ajinomoto in a bowl
3.Once the vegetables is semi cooked,add the sauce mix and bring it to a boil
4.Add some more water to make it into gravy or u can leave it as dry side dish

I am sure kids will enjoy this and also its an nutritious one...

I am sending this dish to Priya's Let's Sprouts event



Thursday, July 22, 2010

Ladies Finger Curry -Vendakai Curry




Ingredients
Ladies finger-250 gms
Mustard seeds-half tsp
Onion,chopped-1
Coconut ,grated-1 tbsp
Chilli powder -1 tsp
Rice flour/besan flour-1 tsp
Curry leaves-8-10
Salt to taste

Method
1.Chop the vegetable into fine slices
2.Fry mustard seeds,onions and curry leaves in oil
3.Add the vegetable to it and saute them till it is cooked 
4.Sprinkle the salt and chilli powder and fry them well
5.Sprinkle the rice flour and saute them till it turns crispy

Tuesday, July 20, 2010

Modagam

Modagam is a deep fried kozhukattai/modak...Whenever i hear the word "modagam",I remember a song which my dad plays every morning in my childhood..I got up many times hearing the song "Modaga Kaiyal Unakku mudal vanakam..." sung by Sirkazhi Govindarajan...
Ingredients
Coconut-1 cup
Jaggery-1 cup
Wheat-4 cup
Maida-1 cup
Salt to taste
Ghee-2 tsp
Method
1.Mix Maida,Wheat and salt and make tight dough with water,
knead it well and rest it for half an hour.
2.Melt jaggery in 1/4 cup of water ,when it thickens,add coconut and ghee
3.Cook until it goes unsticky to pan
4.Make small poori ,stuff the coconut mix and pull the poori dough up ,and press altogether
5.Deep fry them in medium flame until it turns golden brown (it takes time to fry)

Friday, July 16, 2010

Onion Chutney



Onion Chutney

Onion-1 cup
Red chillies-4-5
Tamarind-a lime size ball
Fenugreek seeds-1 tsp
Oil-2 tsp
Salt to taste

1.Fry the fenugreek seeds and keep aside
2.Fry the onion and redchillies
3.Grind all at once into smooth paste.

Monday, July 12, 2010

Strawberry Lassi

Ingredients
Curd-2 cups
Strawberry-10 to 15
Milk-1 cup
Sugar or Salt to taste



Method
Blend all the ingredients and chill them



Wednesday, July 07, 2010

Seppankilangu /Colocasia Fry


Ingredients
Colocasia-200gms
Chilli powder-2 tsp
Coriander powder-1 tsp
Rice flour-half tsp
Turmeric powder-half tsp
Sombu/Fennel seed powder-1 tsp
Salt to taste
Oil to shallow fry

Method
1.Cook the colocasia in hot water until it turns firm and soft
2.Peel the skin and chop them into fine slices
3.Make all the powders,rice flour and salt
4.Heat the oil in a pan,toss the colocasia and sprinkle the powder
5.Fry until it turns slight brown

Monday, July 05, 2010

Ramzan Biryani


I had a muslim friend Ramzan who cooks the best food and feasts in sundays...She makes excellent biryani and invite us for dinner...Her biryani is quit popular among people...She even packs a box to take home,so i need not have to cook for next day...Whenever she visits my home,she make fun of me how i cook biryani(early stage)...She asks hw cud u make biryani with just one or two onions...I luv when she asks me like it,so i cud learn it in full swing from her...I asked her to show me hw she makes it,damn..She drilled me like anything...It took nearly 3 hours to make her excellent biryani...





Wash the rice of 1 kg and soak it for 20 minutes
Dont over soak,the rice will break...drain the water after 20 minutes and keep it aside


Dry Roast one tbsp of Coriander Seeds
(dont add so much,cos it subsides the other spices)


Dry Roast the Cumin-1 tsp,Cloves-4-5,Star Anise-2,Cinnamon stick-2 inches
Can add more ,if u want more flavor


Add all the roasted spices to blender and pulse it to fine powder..
Keep it closed until u add them to biryani


Take 450 gms of onions , 400 gms of tomato and total of 250 gms of fresh ginger and garlic
If it u r in india,use large onions and country tomatoes
If u r in usa,take 3-4 big onions and Roma tomatoes


Grind Ginger and Garlic into fine paste


Get one bunch of mint and coriander leaves
(like equal amount of onions u added)
Can add slited 2-3 green chillies


Fry the onion with a bay leaf and a cinnamon stick-1 inch
Use oil or ghee-250 ml


Add tomato ,Mint and Coriander leaves


Add the ginger and garlic paste and the spice powder.When it is fried,
add sufficient amt of chilli powder(2 tsps) and Salt
Add 2 tbsps of curd 



Add the meat of 1 kg and cook them well
If it is red meat,pressure cook them and add to this


Boil the 10 glass of water with salt(one tsp) and oil
Add the rice and cook 6-7 minutes
Dont over cook the rice...cook it  to 3/4th  and drain it immediately
The ideal time of cooking the rice takes 5-6 minutes..
But the rice will cook in fraction of seconds,so keep watching and drain it at right time
(The rice seems to be cooked,but when u press ,it break into like raw rice)



Take a thick bottom pan and layer the rice and the masala simultaneous
The trick part is to leave some rice of 1 cup,so add the rice according to right amt of masala u got..
Close with tight lid and slow cook them for 30 minutes




Yummy biryani is ready



Sunday, July 04, 2010

Valapoo Vadai


Ingredients
Banana Flower-1
Roasted channa dal-half cup
Red chillies-4-5
Sombu/Jeera-1 tsp
Turmeric powder-1 tsp
Coconut ,grated-2-3 tbsp
Salt to taste
Coriander leaves,chopped-handful
Oil to deep fry

Method
1.Remove flower stem's ribs and chop them
2.Add the stems to water(u can add buttermilk to retain the color)
3.Squeeze and add it to blender with roasted channa dal,sombu,red chillies,coriander,
turmeric powder and salt
4.Grind to fine paste ,as u can make vadai.If it is watery ,add roasted channa dal powder
5.Add Coriander leaves to the paste and make small fine vadais
6.Deep fry them in med flame

Some may cook the stems and then grind it..U can also try that way..Sometimes,banana flower stems  bitters,u can keep the paste in fridge for over night and make them vadai...

Friday, July 02, 2010

Beetroot Juice


Ingredients
Beet root-2-3
Carrot-2
Cucumber-1
Tomato-3
Salt and Pepper-to taste

Method
1.Chop all the vegetables 
2.Grind carrot and beet root in juicer or blender
3.Grind Tomato and Cucumber and mix it to carrot and beet root juice
4.Add pepper and salt to it

If u used blender,filter and Serve the juice
A dash of ginger and lime make a zing in taste
If u dont like beet root,try bottle gourd



Related Posts Plugin for WordPress, Blogger...

Featured Post

Tiffin Sambar /Hotel saravana bhavan sambar

Ingredients Toor dal,cooked-3/4 cup Turmeric powder-1/4 tsp Onion-1 Tomato-1 Green chillies-3 Coriandar leaves-a few Salt to ta...