Saturday, May 23, 2009

Broccoli Pirattal

BROCCOLI PIRATTAL
Ingredients:

Broccoli – 3 florets
Onion – 1
Tomato – 1
Salt to taste
Green chillies – 3
Thick coconut milk – ½ cup
Water – ½ cup
Cloves and cinnamon – 1 each
Oil – 2 tsp
Saunf – ½ tsp

Method:
- chop the tomato and onion length wise
- separate the broccoli into florets and then add then to a bowl of hot boiling water with salt added to that
- after some time remove them and wash them thoroughly in running cold water
- in a pan add oil
- add saunf, clove and cinnamon
- add the onion and green chillies
- fry until they are transparent
- add tomato, salt to taste
- fry well
- add the water and then the cleaned broccoli
- then allow it to cook for 4 – 5 mins
- add the coconut milk
- mix well
- and serve hot as a side dish or as a salad



Note:


I have added few slices of pink carrots to the dish to add more flavour
Can be substituted with cabbage/ cauliflower/beans and peas etc

This is for the EVENT : COOKING 4 ALL SEASONS

Monday, May 18, 2009

Murungakkai Thengai Kootu

MURUNGAKKAI THENGAI KOOTU
Ingredients:
drum stick - 2 (cut into 2" slices)
onions - 2 (thinly sliced)
tomatoes - 2 (cut them into squares)
grated coconut - 1/2 cup
salt to taste
ginger garlic paste - 1 tsp
oil - to fry
cloves, cinnamom and cardamom - 1 each
turmeric powder - 1/4 tsp
red chilli powder - 3/4 tsp
corriander leaves - 2 tbsp (chopped)


Method:
- in a pressure pan add oil
- add cloves, cinnamon and cardamon
- add onions and fry till golden brown
- add tomatoes and ginger garlic paste
- add salt and turmeric powder
- when the tomatoes are smashed add red chilli powder and drumstick
- fry for 2 - 3 mins
- grind the coconut to a fine paste
- add that to the drumstick masala
- fry well
- add some water and corriander leaves
- mix well and pressure cook for 2 whistles
- remove and serve with rice / chaappthi


Chicken Pirattal

CHICKEN PIRATTAL
Ingredients:
chicken - 1/2 kg
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
salt to taste
turmeric powder - 1/2 tsp
chilli powder - 1 tsp
corriander powder - 1/2 tsp
pepper powder - 1/4 tsp
ginger garlic paste - 1 tsp
oil - to fry
garam masala powder - 1/2 tsp
corriander leaves - 2 tbsp (finely chopped)

Method:
- in a pan add oil
- add the onions and tomatoes and fry till they are completely smashed
- add salt, ginger garlic paste, turmeric powder, red chilli powder, corriander powder, pepper powder and garam masala
- fry for 3 - 4 mins
- add the chicken and fry for 2 - 3 mins
- add close to 1/4 cup of water and allow it to get cooked in its own juices
- fry well and when the chicken is dry serve as a side dish for rice or chappathi
- garnish with corriander leaves



Mutton Stew

MUTTON STEW
Ingredients:
mutton - 1/2 kg
onions - 2
tomatoes - 2
green chillies - 4 - 5
salt to taste
turmeric powder - 1/2 tsp
coconut milk - 1 cup
water
ginger - 2 tsp - finely chopped
ghee - 2 tbsp
curry leaves - 15
Method:
- in a pressure pan add ghee
- add ginger and onions and fry
- when the onions turn golden brown add green chillies and tomatoes
- fry well
- ad the salt and turmeric powder
- add the curry leaves and mutton- fry for 3 - 4 mins
- add water and coconut milk
- bring it to boil
- pressure cook for close to 6 - 7 whistles
- remove
- serve for rice / chappathi/ string hoppers/ dosa/ appam


Nethili Karuvadu Kulambu

NETHILI KARUVADU KULAMBU
Ingredients:
nethili karuvadu - 20 - 25 (washed and cleaned)
brinjal - 2 (cut into length wise slices)
onion - 2 - cut into length wise slices
tomato - 2 - finely chopped
tamarind - size of a lemon
coconut milk - 1 cup
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
non veg masala powder - 1 tsp
hing - 1 pinch
ginger garlic paste - 1 tsp
oil to fry
mustard seeds - 1 tsp
urad dal - 1 tsp
corriander leaves - 2 tbsp
curry leaves - 10 - 12

Method:
- make a thick paste from tamarind and water
- in a pan add oil
- add the mustard seeds and urad dal
- fry till they turn golden brown
- add onions and curry leaves
- fry til they turn golden brown
- add salt to taste
- add tomatoes, ginger garlic paste, hing, turmeric powder, masala powder, red chilli powder and corriander powder
- mix well and fry till the tomatoes get smashed
- add brinjal and fry and then add the tamarind paste and the nethili
- add water and wait till the brinjal cooks well
- after its cooked add the coconut milk and corriander leaves
- when it comes to a single boil remove from fire and serve.

Thakkali Egg Thokku


THAKKALI EGG THOKKU
Ingredients:

Tomatoes - 2
onions - 1
eggs - 2
salt to taste
mustard - 1 tsp
tamarind paste - 2 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
turmeric powder - 1/4 tsp
garlic and ginger - 2 tsp (finely chopped)
curry leaves - 10
oil - 2 tsp



Method:
- in a pan add oil
- when the oil is hot add mustard seeds
- then add the crushed ginger and garlic
- fry
- then add the curry leaves and then add the finely chopped onions
- fry them until the onions turn golden brown
- grind tomato into a fine paste
- to it add the tamarind paste, chilli powder, salt, turmeric powder, corriander powder
- mix well and add them to the pan
- fry till the raw smell vanishes
- then break open the eggs
- close the pan with the lid and leave it to simmer for 5 mins
- remove and serve hot with rice





This is for the EVENT:

Viki's Kitchen

Vegetable Fried Rice

VEGETABLE FRIED RICE

Bold
Hi all,Good to get in touch with you all after a very long time. This picture is lying in my folder for quite some time. I never had some time to post these and now decided that its the right time to get them on my site.I just had few of the ingredients and vegetables with which I some how managed to prepare this. This was quite simple and was tasty too!!!!!!!

Ingredients:
Rice - 2 cups
carrot - 2 (finely chopped)
Beans - 1/4 kg - (finely chopped)
salt to taste
ajinomoto - 2 pinches
oil - to fry
ginger, garlic - 2 tsp (finely chopped)
onions - 2 (finely chopped)
green chillies - 6 (finely chopped)
cloves, cardamom, cinnamon - 1 each
water - 3.5 cups

Method:
- soak rice in water for 1/2 an hour
- in a pressure pan add oil
- add cinnamon, cardamom, cloves
- then add the finely chopped onions and fry till golden brown
- then add the finely chopped ginger and garlic
- fry well


- now add the green chillies, salt, ajinomoto, vegetables
- fry for 3 - 4 mts
- add the rice and fry for 2 - 3 mins until the water is fully absorbed
- now add the water and leave it get cooked
- remove and serve hot with sauce

Swiss roll (chocolate)

SWISS ROLL (CHOCOLATE)

This is the first time I did this. Though the cake tasted too well.. I am sorry about the presentation.. will do the cake once again.. very soon!!

Ingredients:
maida - 1 cup
sugar - 1 cup (powdered)
baking powder - 1 tsp
baking soda - 1/4 tsp
cornflour - 2 tsp
cocoa powder - 3 tbsp
eggs - 3
Chocolate essence - 1 tsp
fresh cream - 100 ml
sugar (for the filing) - 5 tbsp (powdered)
Method:
- seive maida,baking powder, cornflour, baking soda and coao powder thrice and leave it aside
- add essence and eggs and beat until pale
- add sugar tsp by tsp and beat until smooth and frothy
- add the maida mixture tsp by tsp and mix well
- when its all done
- pour the batter into a greased baking rectangle pan
- bake at 170 degrees for 15 - 20 mins

After baking:
- allow the cake to cool in room temperature
- mix cream and sugar and whip until stiff
- apply the cream mixture to the cake and roll over and leave it to rest for 10 mins
- then cut them into rounds/swrils.

Chilli Idli

CHILLI IDLI
Ingredients:

idli - 4 (cut into cubes)
onion - 1 (finely chopped)
tomato - 1 (finely chopped)
green chilli - 2 (finely chopped)
salt to taste
corriander leaves - 2 tsp (finely chopped)
red chilli powder - 1/2 tsp
pepper powder - 1/4 tsp
turmeric - 1/4 tsp
ginger garlic paste - 1/2 tsp
oil - to deep fry



Method:
- make the oil hot

- deep fry the idli slices in oil till crisp and golden brown

- in a pan add oil

- add onions and green chillies and fry till they turn golden brown

- add ginger garlic paste and tomatoes

- fry till the raw smell is gone

- add turmeric, red chilli powder, pepper powder and salt

- mix well

- add the corriander leaves and fry

- add the fried idli slices and mix them just before serving

serve Hott!!

Kollu Rasam

KOLLU RASAM
Ingredients:
kollu - soaked, boiled - 1/2 cup
water - 2 cup
rasam powder - 2 tsp
salt to taste
tamarind - 1 small lemon size
tomato - 1 small
hing - 2 pinches
curry leaves - 7 - 8
garlic (crushed) - 4 - 5
dried red chillies - 2
mustard seeds - 1 tsp
urad dal - 1 tsp
oil - 2 tsp
corriander leaves - 2 tsp (finely chopped)

Method:
- make a fine paste with tamarind, water and tomato
- throw away the skin
- now grind the kollu into a fine paste and mix that to the tamarind - tomato water
- in a pan, add oil.
- add mustard seeds, urad dal when the oil is hot
- add the red chillies, garlic, curry leaves.
- now add the kollu water
- add salt, rasam powder, hing and the corriander leaves
- when it gives a single boil
- remove and serve hot.

Manathakkali Keerai Kadanjal

MANATHAKKALI KEERAI KANDANJAL
Ingredients:
manathakkali keerai - 1 bunch (washed, cleaned and chopped finely)
green chillies - 4 (finely chopped)
salt to taste
oil - to fry
mustard seeds - 1 tsp
urad dal - 1 tsp
onion - 1 finely chopped
thuvar dal - 1 cup
garlic pods - 10 - 12
hing - 1/4 tsp


Method:
- in a pan add oil
- add mustard seeds and urad dal when oil is hot
- add the onions and fry till golden brown
- add the green chillies, salt and garlic
- fry
- add the hing powder and thuvar dal
- add the chopped keerai
- fry for 2 - 3 mins
- add enough water and fry for 2 - 3 whistles in a pressure pan
- when the steam is gone, remove the lid and smash it
- Goes good with rice/chappathi

Paneer Burji With chappathi

PANEER BURJI WITH CHAPPATHI
Ingredients:
paneer (cottage cheese) - 100 gms (scrambled)
onions - 2 (finely chopped)
tomato - 1 (finely chopped)
salt to taste
green chillies - 3 (finely chopped)
garlic - 3 - 4 (finely chopped)
ginger - 1" (finely chopped)
oil to fry
garam masala - 1 pinch
cumin powder - 1 pinch


Method:
- in a pan add oil
- add the onions and chopped ginger and garlic
- fry till the onions change the colur- add green chillies and tomatoes
- fry till the raw smell is gone
- add salt to taste
- add paneer now and fry for 2 - 3 mins
- sprinkle water and fry for 3 - 4 mins / until dry
- when the milk smell is gone add a dash of garam masala and cumin powder and remove from fire

Rava Dokla

DOKLA
Ingredients:
curd - 1 cup
Rava (sooji) - 1tsp
sugar - 1 tsp
salt - 1/2 tsp
turmeric powder - 1/2 pinch
water - 1 & 1/2cup
citric acid - 1/2 tsp
Baking soda - 1/4 tsp
mustard seeds - 1 tsp
oil - 2 tsp
curry leaves - 10
corriander leaves - 2 tsp
Method:
- grease a microwave plastic mould with oil
- in a pan add oil
- when the oil is hot add the mustard and curry leaves and fry.

- mix curd, rava, salt, sugar and turmeric, add the fried ingredients
- add 1 cup of water to the mixture.
- beat it well until it is disolved
- Now dissolve citric acid in 1/2 a cup of water and mix in this mixture.
- Add soda to the mixture.
- mix well until this forms a idli batter consistancy.
- Now microwave this mixture for 3 mins in high.
- remove this mixtiure from oven after 5 mins of standing time.
- serve hot with pudina chutney.

Note:
- you can substitue the citric acid with a juice of half lemon.
- you can also prepare the same dokla without microwave. The above ingredients and the procedure are the same. Pour this mixture in a bowl and bake it in a pressure pan without whistle for 5 - 7 mins. Cut them into squares and the rest of the procedure is the same as above.

Vegetable Rava Idli

VEGETABLE RAVA IDLI
Ingredients:
rava - 1 cup
curd - 2 cups
salt to taste
shredded cabbage and carrot - 1/2 cup each
green chillies - 2 (finely chopped)
oil - 2 tbsp
mustard seeds - 1 tsp
soda powder - 2 pinches
curry leaves - 6 - 7
urad dal - 1 tsp


Method:
- mix rava, curd, salt, baking soda together and leave them for 1/2 an hour
- in a pan add oil
- add mustard seeds and urad dal
- then add the finely chopped green chillies and fry
- add curry leaves and then add them to the batter
- add water if necessary to make a idli batter
- grease the idli plates
- pour the batter into plates and steam them as idli
- serve!!!


Ponnankani Keerai Poriyal

PONNAKANI KEERAI PORIYAL
Ingredients:
Ponnankani keerai - 2 bunches (washed, cleaned and finely chopped)
green chillies - 4 (finely chopped)
a handful of peeled garlic
salt to taste
oil - 2 - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
Onions - 4 (finely chopped)

Method:
- in a pan add oil
- when the oil is hot, add the mustard seeds and urad dal
- when they change colour, add the onions, green chillies and garlic and fry until they are well cooked and turn golden brown
- to this add salt and the chopped keerai
- fry well. Need not add water as keerai by itself will leave water
- allow it to cook and then when its dry, remove n serve!!!!!!


THIS IS FOR THE EVENT : CREATIVE SAGA

Sunday, May 17, 2009

Rava Idli

RAVA IDLI
Ingredients:
Rava – 1cup
Curd – 2 cups
Green chilies – 4
Soda – 2 pinches
Mustard seeds - 1 tsp
Urad dal – 1 tsp
Oil – 2 tsp
Curry leaves 10
Salt to taste
Channa dal – 1 tsp

Method:
- slightly roast rava in a dry kadai
- when they change the color to golden brown remove
- add salt and curd, salt and mix well until well mixed
- leave them in room temperature overnight
- next day add oil in a pan
- add the mustard seeds, urad dal and curry leaves
- add the finely chopped green chilies and then add the channa dal and fry
- when the colour changes add them to the batter
- mix well, add water if necessary and make the batter to idli consistency
- then pour them to greased idli plates, steam and then serve hot !!!


Here I have served them for breakfast with pudina chutney.

Pudina Chutney

PUDINA CHUTNEY

Ingredients:
pudina - 1 cup
corriander leaves - 1/2 cup
salt to taste
green chillies - 3
tamarind - size of half a lemon
mustard seeds - 1 tsp
urad dal - 1 tsp
oil - 3 tsp


Method:
- add washed pudina leaves, coriander leaves, green chillies, salt, tamarind in a mixer grinder.
- Grind them into a fine paste
- In a pan add oil
- Add mustard seeds and urad dal
- When the dal changes its colour, add pudina paste and fry for 2 -3 mins

Serve!!!!!

Optional:
Add ginger and curry leaves and grind, if necessary.




This is for the Event: CREATIVE SAGA

Saturday, May 16, 2009

Corn Cutlet

CORN CUTLET
Ingredients:
fresh corn - 1 cup
potatoes - 3 (big)
onions - 2 (big) (finely chopped)
green chillies – 3 (finely chopped)
pepper powder – 1 tsp
red chilli powder – ½ tsp
ginger garlic paste – 1 tsp
garam masala – ½ tsp
turmeric powder – ¼ tsp
salt to taste
coriander leaves – 2 -3 tsp
oil – to fry
bread crumbs – to coat the cutlet
eggs – 2

Method:
- wash and boil potatoes until soft, mash until they are lumpy
- wash and boil corn and allow it to cool
- then drain the water from the corn and then grind it in a mixer grinder for a second.
- They should be ground coarsely
- Then add it to the smashed potatoes
- Chop the onions, green chillies and coriander leaves finely
- In a pan add oil
- Add the onions and green chillies and fry
- When the onions turn golden brown , add the ginger garlic paste, salt, turmeric powder, pepper powder, red chilli powder, garam masala
- Mix well, when the raw smell goes off add the coriander leaves and the ground veggies
- Mix well for 2 – 3 mins
- Leave it to cool
- Mean while heat oil in a kadai
- And beat the eggs until they turn froathy
- Make small balls out of the corn – vegetable mixture, dip it into the egg and then roll them in the bread crumbs until they are fully coated and make them in desired shapes
- When the oil is hot, add these cutlets and fry them in slow fire until crisp and done
- Serve hot with sauce!!!

Friday, May 8, 2009

Parangikai Puli Kari

PARANGIKAI PULI KARI
Ingredients:
Parangikkai - 1 cup (cleaned and cubed)
onion - 1 (thinly sliced)
tamarind pulp - 2 tbsp
water - 2 cups
red chilli powder - 1 tsp
dania powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
curry leaves - 10 - 12
mustard seeds - 1 tsp
oil - 2 - 3 tbsp
urad dal - 1 tsp

Method:
- in a pan add oil
- when the oil is hot add the mustard seeds and urad dal
- add the onions and curry leaves and fry
- when they change colour add the parangikai cubes and then add the turmeric powder
- fry
- add salt to taste- fry for 5 minutes
- add the red chilli powder and dania powder

- add the tamarind pulp and water and close the pan with the lid


- when the recipe is thick, serve with rice

Thursday, May 7, 2009

Potato Masala

POTATO MASALA
Ingredients:
potato - 4
onions - 2
green chillies - 5 - 6
curry leaves - 10- 12
oil - 2 - 3 tbsp
salt to taste
turmeric powder - 1 tsp
water - 2 cups
mustard seeds - 1 tsp
urad dal - 1 tsp

Method:
- boil the potatoes, peel off the skin
- smash them
- chop the onions and green chillies finely
- in a pan add oil
- add mustard seeds and urad dal
- fry until the dal changes its colour to golen brown
- add the onions and green chillies
- fry
- add the curry leaves
- when the onions change their colour add turmeric powder
- mix well, add salt
- add the potatoes and mix well
- add water and allow it to boil for 5 - 10 mins
- serve with chappathi

Note:
- If the mixture is thick you can use the same for making masala dosa




This is for the EVENT:



Viki's Kitchen

Ragi Upuma

RAGI UPUMA
Ingredients:
Anil ragi semiya - 1 cup
water 1/4 cup
onion - 1/2 (finely chopped)
green chillies - 2 (finely chopped)
salt to taste
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
curry leaves - 15 - 20
oil - 3 tbsp

Method:
- in a pan add oil
- add the mustard seeds and urad dal
- add onions when the urad dal changes colour
- fry until they change to golden brown
- add the green chillies, salt to taste
- fry well
- add the curry leaves
- fry well and then add water
- bring to water to boil
- add the ragi semiya and wait until the water goes off
- by then they should be cooked
- toss it over lightly and wait until the upuma is dry and ready to be served


Semiya Upuma

SEMIYA UPUMA
Ingredients:
anil semiya - 1 pac (180 gms)
water - 2 cups
onion - 1 (finely chopped)
tomatoes - 2 (finely chopped)
green chillies - 4 (finely chopped)
red chilli powder - 1/2 tsp
ginger garlic paste - 1 tsp
corriander leaves - 2 tbsp (finely chopped)
salt to taste
mustard seeds - 1 tsp
channa dal - 1 tsp
urad dal - 1 tsp
oil - 4tbsp
turmeric powder - 1/4 tsp

Method:
- in a pan add oil
- add mustard seeds, then urad dal and channa dal
- when they turn golden colour add the onions and start frying
- add the green chillies, fry
- fry until they change to golden colour. Then add the tomatoes and the ginger garlic paste
- cook until they are smashed
- add salt to taste and turmeric powder
- add the chilli powder and water
- allow them to boil
- add the semiya and then allow it to cook
- wait until all the water goes off and then remove and add the corriander leaves and mix
- serve

Adai Dosa

ADAI DOSA

Hi all,
I had been out of the cyber touch for a month now.. just adding all the recipes in a strech.. do excuse


Ingredients:
thuvar dal - 1/4 cup
moong dal - 1/4 cup
urad dal - 1 handful
channa dal - 1/4 cup
rice - 1/4 cup
red chillies - 4 - 5
curry leaves - a sprig
onions - 2
channa - a handful
salt to taste
hing - 2 pinches
oil - to fry

Method:
- soak all the dals, channa and rice together for 1 - 2 hours
- grind them along with salt, hing and red chillies to a fine batter by adding some water
- chop the onions and curry leaves finely
- add some oil in a pan and fry the onions and curry leaves till golden brown
- add them to the batter
- in a dosa tava grease some oil
- add the batter and spread them like a dosa
- add some oil on the sides
- and close with a lid
- then turn over and allow it to cook
- serve with chutney