May 25, 2012

Tomato kuzhambu

Ingredients:

tomatoes-3 cubed
Onion-1/2 chopped
Chilli powder-1 tbsp(adjust to your taste)
Salt

to grind to smooth paste:

cocunut-4 tbsp
jeera-1 tbsp
garlic-2 or 3 

to temper:

mustard seeds-1 tbsp
curry leaves-1 spring

Method:

  1. heat oil in a pan add the to temper items.Then add the onion and saute till it becomes transparent.Add the cubed tomatoes and fry till it becomes mushy.
  2. Add the chilli powder and add till oil seperates.Add the ground mixture and water and allow to boil.Simmer till oil separates.

Poondu puzhi kulambu


Ingredients:

Garlic-10 to 12 gloves
Onion-1/2 chopped
Tomato-a small chopped
Tamarind-lemon size soaked in hot water
coriander powder-1.5 tbsp
chilli powder-1 tbsp
turmeric powder-a pinch
salt to taste

to grind to smooth paste:

cocunut-4 tbsp
jeera-1 tbsp
half onion

to temper:

mustard seeds-1 tbsp
fenugreek-1 tbsp
curry leaves-a spring

Method:

  1. heat oil in a pan and add the to temper items.Then saute the onion till it becomes transparent.Then add the garlic and saute for 1 min,
  2. Then add the tomatoes and fry till it becomes mushy.Then add the tamarind juice and allow to boil.Add the ground mixture and salt.Simmer till oil seperates.Serve with rice.

May 24, 2012

Okra/Ladies finger masala

Ingredients:
Okra-cut 2 cups
Onion-1 big chopped
Tomato-1 chopped
Sambar powder-2 tbsp
Salt to tast

Method:

  1. Heat oil in a frying pan and saute onion and tomato.Then add the okra/ladies finger and fry for a min.
  2. Add in the masala powder and fry till the raw smell goes.Then add a cup of water and allow to cook closed.Once all the water is drained add salt.Goes well with rasam/curd rice.

May 14, 2012

Carrot Cake

               This is the cake i made for mother's day. :).Its quiet similar to the butter cake.Usually carrot cakes are made with vegetable oil.I replaced it with melted butter.And the carrot requires the addition of powdered cinnamon.Here is the recipe.

Ingredients:

Self-raising flour-300 gm
Sugar-300 gm
Butter-300 gm
Egg-300 gm(will count to 5 approx)
Vanilla essence-3 tbsp
Carrot-4 or 5 grated finely
Powdered cinnamon-2 tbsp
Mixed nuts-a cup

Method

  1. Heat butter lightly in microwave.Then add sugar to it.Mix it well using a spatula.Mix in a deep curved large bowl
  2. Beat it using a hand mixer.Mix well.Then add egg one by one and keep beating the mixture.See that u beat in the same direction.
  3. Then add the self raising flour.Mix it with spatula.Then use the beater and mix well.Add the vanilla essence.Then add the grated carrot and the nuts and beat the mixture.
  4. preheat the oven to 175 deg for 15 mins(this temp depends on the type of oven you are using)Mean time spread butter over the cake tray.Pour the beaten mixture.Bring down the oven temp to 150.Keep the cake tray inside the oven and cook the cake(takes approx 1 hr).
For frosting i used the readymade fudge pen available in market :)



Pumpkin Poriyal

Ingredients:

White or Yellow Pumpkin-cubed 2 cups
Cocunut-3 tbsp
Jeera-1 tbsp
Shallots or small onion-5 or 6
Chilli powder-1 tbsp
Salt to taste
Curry leaves-a spring
Mustard seeds-1 tbsp

Method:

  1. Heat oil in a pan.Add the curry leaves and mustard seeds.Then fry the cubed pumpkin pieces.
  2. Mean time grind the jeera and cocunut,small onions to a coarse powder without adding water.Add to the pumpkin and fry well.
  3. Add the chilli powder and salt and mix well.Cook by closing the lid till the pumpkin gets cooked.

Puliodharai/puliogare

                       Its a very common variety rice made when u have a long time travel.This is simple also to do.And here comes the recipe.

Ingredients:

Raw rice/Basmati rice-cooked and cooled
Tamarind juice-lemon size tamarind soaked in hot water.
Peanuts-1/2 cup roasted and skin removed
Mustard seeds-few
curry leaves- a spring
salt to taste
Gingely oil

Method:

  1. Heat gingely oil in a pan.Add mustard seeds and curry leaves and allow to splutter.
  2. Then add in the peanuts and roast in the oil.Add the extracted tamarind juice,salt and bring to boil.Wait till oil seperates on the top.Then allow it to cool.
  3. Add the boiled mixture to the cooled rice and mix well.Check for salt.Can be had to thogayal.

May 9, 2012

Roasted Creamy chicken/Varutharacha kozhi kulambu

                    I tried this recipe on my own and was wondering what name i can keep for it.And my friend Brindha said .. to keep as Prob chic.Then finally she chose it as Roasted creamy chicken.Thus ends the history of the name.And here you go with the recipe

Ingredients:

Chicken-1.5 kg
Onion-2 chopped
Tomato-1.5 chopped
Curry leaves-a spring
Green chillies-2 slit lengthwise
Coriander leaves-to garnish
Ginger garlic paste-1 tsp

To roast and grind:

Jeera/Cumin-1.5 tsp
Fennel-2 tsp
Pepper corns-1 tsp
Poppy seeds-2 tsp
Cocunut-1/2 cup grated
Cashews-2 tsp
cardamom-3
Cinnamon-2 sticks
Coriander powder-2 tsp
Chilli powder-1 tsp

Method:

  1. Roast all the ingredients under the list and grind to a smooth paste and set aside.Clean the chicken and marinate with 2 tsp of curd+turmeric powder and keep for an hour.
  2. Heat oil in pressure cooker and add the chopped onions+green chillies+coriander leaves and saute till it becomes transparent.Then fry ginger garlic paste till the raw smell goes.
  3. Then add the ground masala+required water+tomatoes and close lid of pressure cooker.Keep for 4-5 whistles(or roughly 15 mins on high flame).Once the pressure is released add in some more coriander leaves and serve hot with chapathi/rice.



Mothagam/Suzhiyam

                   This is MM's favorite.So learnt after marriage and made as a surprise to him on vinayagar chathurthi and made it recently a month ago too.Here comes the recipe.

Ingredients:

Green gram/cherupayar-2 cups(pressure cooked)
Jaggery-1 cup shredded(depends on how sweet you want)
Maida/All purpose flour-4 tbsp
Oil to deep fry

Method:

  1. Take the pressure cooked green gram and mix it with jaggery.Make small balls out of it.Keep it aside to dry a bit.
  2. Then mix maida in water and bring to idly batter consistency.
  3. Heat oil.Drop the balls in the maida batter,make a cover like for it and then drop it in the oil and deep fry.Yummy suzhiyams are ready.




Rava Kesari

                    This is a simple sweet which almost everyone knew.. yet wanted to add to my blog :)

Ingredients:

Rava/Sooji-1 cup
Sugar-2 cups
Water-3 cups
Ghee-4 tbsp
Food color-any(optional)
Cashews and raisins-3 tbsp each

Method:

  1. Dry roast the rava well.Make sure that u dont burn it.A nice aroma will come if its completely roasted.Keep aside.
  2. Take remaining ghee in a pan and fry the cashews and raisins and keep this also aside.
  3. In a heavy bottomed pan,Take required amount of water.(its in the ratio rava:sugar:water=1:2:3).Bring it to boil.Then add a pinch of salt and the food color and stir well.Then add in the roasted rava little by little and keep stirring.
  4. Make sure that there are no lumps formed.Then add in the sugar.Here also no lumps should be formed.
  5. Keep stiring on low flame.Then add in the roasted cashews and raisins.If you dont want to get hard solidified kesari,turn off flame when its lil watery.

Murukku

                       This is one i learnt from my MIL.
Ingredients:
Rice flour-2 cups
Urad flour-1 cup
Butter-2 tbsp melted
Salt to taste
Sesame seed,jeera-2 tsp roasted

Method:



these were made by me :P

  1. Mix all ingredients and beat the dough well.MIL said the murukku will be very tasty if we beat the dough much.
  2. Use the murukku maker or you can also do it with hands to make murukku.
  3. Drop them into oil and deep fry till it turns golden brown.

Vegetable Stir Fry

               I made this one when i was so much confused regarding what to do for chapathi last night.I saw frozen veggies in freezer and finally made this one which can be had both for rice and chapathi.Anyways MM loved it and gave a rating of 97/100 :).And here comes the recipe

Ingredients:
Mixed vegetables-2 cups(i used frozen thai fry veggied which had baby corn,carrot,beans,broccoli)
Onion-1 cubed
Tomato-1 cubed
Garlic-2 flakes chopped
Chilli powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Saunf/Sombu-1 tbsp
Salt to taste

Method:

  1. Heat oil in a pan and add sombu to it.Then fry the onion and garlic till it becomes transparent.Then saute the tomatoes till it turns mushy.
  2. Add in all powders and fry till the raw smell goes.Then add in all the veggies and fry for a while.Add a little water just enough to cook them.
  3. Close lid and simmer for some time till the curry becomes dry.If its watery,simmer on open flame for some more time.Goes well with rice/Chapathi

May 8, 2012

Drumstick Puzhi kulambu

                         This is a recipe i got from my MIL.

Ingredients:

Drumstick-2 or 3 cut into small pieces
Onion-1 chopped
Tomato-1 chopped
Tamarind-lemon size soak in hot water
Cocunut-3 tbsp
Jeera-1 tbsp
Coriander powder-1 tbsp
Chilli powder-1 tsp
Mustard seeds
Curry leaves-a spring
Salt to taste

Method:

  1. Fry cocunut till it becomes brown and grind it along with jeera and set aside.
  2. Heat oil in a pan and splutter some mustard seeds and curry leaves and saute the onion till it becomes transparent.Then add in the tomatoes and wait till it becomes mushy.
  3. Then add in the drumsticks and fry for a while.Then add in the masala powders,fry till the raw smell goes off.
  4. Then add in the tamarind juice along with the ground mixture.Allow it to boil.Simmer and cook till oil oozes out.Serve hot with rice.


Okra/Ladies Finger Masala

              This is another hurry curry i had noted a long back.It tastes very good with sambar or curd rice.Try and enjoy !!

Ingredients:

Okra/Ladies finger-around 20 chopped to 1 inch piece
Onion-1 chopped
Tomato-1 chopped
Sambar powder-1 tbsp or take coriander and chilli powder in equal proportion
Turmeric powder-a pinch
Jeera-1 tsp
Salt to taste

Method:

  1. Heat oil in a pan,add in jeera then saute the onion till it becomes transparent.Then add in the tomatoes and fry till it becomes mushy.
  2. Then add the masala powders,salt and fry till the raw smell goes.Then add the okra and fry till the sticky nature goes.Then add in lil water and simmer till it becomes a bit dry.Serve hot with rice/chapathi

May 7, 2012

Spicy Capsicum Masala

                     This recipe can be explained as "HURRY CURRY".This yummy curry can be prepared in 15 mins.Goes well with chapathi.

Ingredients:

Onion-1 chopped
Tomato-1 chopped
Capsicum-1 chopped
Chilli powder-1 tsp
Milk-1/4 cup
Turmeric powder-a pinch
Salt-to taste
Coriander leaves-to garnish

Method:


  1. Heat oil in a pan.Saute onion till it becomes transparent.Then add the tomatoes and fry till it becomes transparent.
  2. Then add in the chopped capsicum and fry.Then add in the masala powders and fry till the raw smell goes.Then add in milk and simmer till it becomes dry.Garnish with coriander leaves.

May 6, 2012

Prawn Curry/kootu

Ingredients:
Prawns-1 kg
Onion-1 chopped
Tomato-1 chopped
Cocunut-3 tsp
Fennel-1.5 tsp
Jeera/Cumin-1.5 tsp
Garlic-5 or 6 flakes crushed
Chilli powder-1 tsp
Coriander powder-1 tsp
Garam masala-1/2 tsp
Turmeric powder- a pinch
Curry leaves-a spring
Salt to taste

Method:

  1. Heat oil in a pan and add about half a spoon of fennel seeds and curry leaves and fry.
  2. Then add the onion and the crushed garlic and saute.Then add salt+chilli powder and fry till the raw smell goes.
  3. Add the chopped tomatoes and prawn.
  4. Grind the cocunut+1 tsp sombu/fennel+1.5 tsp jeera into a smooth paste.
  5. Add to the prawn along with water and mixture,allow to boil.After that cook in medium flame and wait till oil oozes out.Serve hot :)

Potato Peas Masala

Ingredients:

Potato-3 boiled
Onion-1 chopped
Green Peas-1 cup
Chilli powder-1 tsp
Coriander powder-1 tsp
Garam masala-3/4 tsp
Turmeric powder-1/4 tsp
Ginger garlic paste-1 tsp
salt

Method:

  1. Mash the boiled potatoes and set aside.Heat oil in a pan and fry the onions till it becomes transparent.
  2. Then add in all the masala powders and fry till the raw smell goes.Then add the green peas and a cup of water and allow it to cook.
  3. When the green peas are half cooked add in the mashed potatoes and fry till it gets coated with the masala.
  4. Garnish with coriander leaves and serve hot with rasam rice or chapathi


    May 5, 2012

    Mushroom masala

    Ingredients:

    Mushroom-a pack chopped
    Onion-1 chopped
    Tomato-1 chopped
    Chilli powder-1 tbsp
    Coriander powder-1 tbsp
    Garam masala-3/4 tsp
    Ginger garlic paste-1 tsp
    Turmeric powder-a pinch
    Milk-200 ml
    Salt to taste
    Fennel/sombu-1 tbsp
    Coriander leaves-to garnish

    Method:

    1. Heat oil in a pan and add fennel and fry for a sec.Then add the chopped onion along with ginger garlic paste and saute till it becomes transparent.
    2. Then add the chopped mushrooms.When frying the mushroom,keep the flame on medium or high as it will give out some water.
    3. Then add in all the masala powders and fry till the raw smell goes off.Then add the chopped tomatoes and fry for another min
    4. Then add in the cup of milk and salt and allow it cook on simmer.Wait till all the water gets drained and the curry becomes dry.Garnish with chopped coriander leaves.And serve hot with rice or chapathi.
    Mushrooms are rich source of vitamin D and folates which is essential for all.. So give a try!!




    And the rating i got from MM is 97/100 :D

    May 4, 2012

    Rava Idli

                         Hii all.. this is a easy and tasty recipe to do as tiffin.Many of you might have heard of the instant mix.. But this is much more tasty one than that.Try out and let me know your comments.

    Ingredients:

    White rava/sooji-1 cup
    Carrot-a small one grated
    Ginger-1 inch piece grated
    Curd-1 cup fresh one with a little sourness
    Salt
    Channa dal-2 tsp
    Curry leaves-a spring
    Soda salt-a pinch
    Mustard seeds-1 tsp
    Oil-3 tsp
    Coriander leaves-a bunch chopped

    Method:

    1. Dry roast the sooji well and set aside.Take care not to burn it.You will get a nice aroma.
    2. Heat oil in a pan and splutter the mustard seeds and curry leaves.Then fry the channa dal and grated ginger and mix it with the sooji.
    3. Then add the grated carrot and chopped coriander leaves also.Using curd mix everything and bring it to idly batter consistency.Add salt to taste.
    4. Add the soda salt to make soft idlies.Though i didnt use it,yet i was lucky to get soft ones [:)]
    5. Put the batter over the idly plates and steam it.Rava idlies will be ready in ten mins.Serve hot with cocunut chutney.
                                      I made this when we had guests at our home.And got good comments too :)


    May 2, 2012

    Paal kozhukattai

    Here comes the second fav recipe of Maama.. Its quiet a easy one to do too..

    Ingredients:

    Rice Flour-2 cups(roughly makes about 20 to 25 urundais)
    Jaggery-1 cube (depends on the individual taste)
    Thick Cocunut milk/normal milk-1 cup
    Salt
    Cardamom/elachi-3 or 4

    Method:

    1. Mix rice flour,a pinch of salt and hot water like that of chapathi dough form.Make small balls out of it and keep it aside.
    2. Take a heavy bottomed vessel and boil water in it.When the water starts to boil,bring to medium flame and drop the balls into it.See that all the balls are immersed well or you can do it in 2 turns.
    3. It roughly takes about 20 mins to get cooked.
    4. At the mean time,Grate the jaggery,If you are thinking about impurities,you can take it as sarkarai paagu and add to the kozhukattai.
    5. finally add the cocunut milk/milk and allow it to boil for a sec.Add in crushed cardamom.Serve hot.

    Chicken curry with cocunut milk

    Finally i have mixed up so many recipes and made my own one.. but still it came out well.. and my maama ranked it 94/100.. so thought of sharing on blog..

    Ingredients

    chicken-1 kg
    Green chillies-2 or 3 slit lengthwise
    Onion-2 large chopped roughly
    Tomato-1 chopped roughly
    Thick Cocunut milk-1 cup
    Thin(second) cocunut milk-1 cup
    Chilli powder-1.5 tsp
    Coriander powder-3 tsp
    Garam masala-3/4 tsp
    Ginger garlic paste-1 tbsp
    Curry leaves-a spring
    salt to taste
    Coriander leaves to garnish

    To powder:

    Fennel/sombu/saunf-2 tbsp
    Cumin/jeera-2 tbsp
    Peppercorns-1 tbsp
    Elachi-3
    Cinnamon-2 sticks

    Method

    1. clean chicken and marinate with turmeric powder for about an hour
    2. In a pressure cooker pan,heat oil and add bay leaf.saute the chopped onion till it becomes transparent.Then add in the ginger garlic paste and fry till the raw smell goes
    3. Then add in the grounded powder and fry for a min,add in all the masala powders and keep sauting.You can add water if its too dry to saute.
    4. Then add in the chicken pieces and fry for about a min.Then add the chopped tomatoes and the thin cocunut milk.Add water if the chicken pieces are not immersed.
    5. Add salt.Close the pressure cooker lid.Cook for about 5 whistles or roughly 10 mins.
    6. Once the pressure is released,Add in the thick cocunut milk and allow it to simmer till it reaches the desired consistency.Garnish with coriander leaves
                         I served it with plain dosai.. But will go well with chapathi and rice too :)
       
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