Showing newest 32 of 116 posts from February 2006. Show older posts
Showing newest 32 of 116 posts from February 2006. Show older posts

24.2.06

Maida Appam:

Ingredients:

All purpose flour 1 cup
Thick coconut milk 1-2 cups
Jaggery 3/4 cup
Grated coconut few spoons
Green cardamom powder 1 spoon
Ginger powder 1 spoon
Ghee for frying.

Method:

Mix all the ingredients mentioned above, except ghee.

Make a runny consistency batter...using coconut milk.

Heat ghee over medium to high flame.

Drop the batter into balls. Fry them till reddish brown.

Leaves them over kitchen tissues.

Serve hot.

Chicken-Pepper Poriyal:(Country Style)

Milagu Kozhi Varuval. Pepper Chicken Fry. Kodi Vepudu. Murg Kaali Mirch Ka Sabzi.

Ingredients:

Chicken - 250 grams(skinless, boneless & diced)
Garlic 10-15 cloves finely chopped
Curry leaves 1 cup
Whole black pepper 2 spoons
Salt
Turmeric powder 1/4 spoon
Cumin seeds 2 spoons.
Oil 1/4 + 1/4 cup.

Method:

Dry toast pepper till fragrant and coarsely griend it.

Heat oil in a large skillet. Add cumin seeds and wait till it cracks.

Then add garlic pieces and fry till fragrant.

Add salt, turmeric and pepper powder to this. Fry for 2 quick minutes.

Now stir-in diced chicken. Fry till it turns opaque. Cover and cook till it is done. Do not add any water....it should be done with its own water content.

When the chicken is almost done....transfer it to display bowl.

In a seperate pan, heat oil. Crisply fry curry leaves in it. Now garnish the above chicken with fried curry leaves.

Aatukkaal Paaya





Aattu Kaal Paaya:(Muslim Style)

Paaya Nahari. Hyderabad Ki Paayaa. Aatukkaal Paaya. Aatukaal Paaya. Goat's legs Soup. Goat's bones Soup.

Ingredients:

Goat's legs 4 numbers (burnt to enhance flavour)
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Tomato 2 chopped
Ginger-garlic paste few spoons
Salt
Turmeric powder 1 spoon
Chili powder (optional)
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Bay leaves
Black cardamom 2
Cloves 3
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.

Method:

Wash and clean goat's legs. Pressure cook them in a cooker... by immersing the legs in the water, add 1/2 tsp of turmeric and salt. Maybe for about 8-10 whistle sounds.

Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute it for few minutes.

Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.

Add ginger garlic paste and fry till raw odour leaves the pan. Followed by tomatoes.

Stir-in turmeric, coriander powder and chili powder.

Now toss your well cooked goat's leg along with its water. Bring this to boil and stew like consistency.

Run a cup full of coconut milk. Let this boil well.

Garnish with mint and cilantro leaves.

Serve warm to go with Aappams and Iddiappams.



Kaara Boonthi:


Kaara Boondhi/ Boondi. Spicy Boondhi.

This is my Dad's favourite savoury! I learnt it for him. Its quite simple recipe.....but most of them avoid making it in the home, thinking that its time consuming. I bet, you could make it....really very simple. Just fewer ingredients threw together! It tastes better when home made, hot and fresh...you know!

Ingredients:

Bengal gram flour 2 cups
Baking soda 1/4 spoon
Baking salt 1/4 spoon
Vanaspati/dalda/vegetable oil 1 spoon
Salt as per taste
Chili powder 1-2 spoons
Garlic 2 (country garlics)semi crushed with skin
Curry leaves 1 bowl full
Oil for frying
Slotted Spoon(small/large slots).

Method:

In a small bowl, bring baking salt and baking soda. To this add vanaspathi/dalda. Mix them well, until the salts dissolves and comes frothy.

Mix bengal gram to it. Mix them evenly. Then add warm water to it. Make a thin batter....it should be really in runny consistency without any lumps.

Now heat up the oil. Maybe in medium to high heat.

Take a slotted spoon.(a slotted wooden/steal spoon) each pore in the spoon should be with 'wheat size' pore. (if you run the batter over it....it should produce 'small rain drop size Boondhis')

Now holding the slotted spoon, right above the oil. Slowly, in a small table spoon, take your batter and run over the slotted spoon. And slightly shake the slotted spoon.....while you are running the batter! So that the batter will be drizzled in oil as rain drops. At the same time, do not load the oil. Fry little boondhis at a time.

Reserve each batch in kitchen tissues.

Then in the same oil....after done with all the batter into boondhis, fry curry leaves and reserve them too. Again in the same oil...fry crushed garlic(with skin) till fragrant and reserve them too.

Now while they are still warm and crispy.....mix boondhis, curry leaves and garlic. To this sprnkle salt and chili powder. Serve hot as a snack.





Ulundhu Kali:

Black-gram Halwa / Urad dal Halwa

Ingredients:

Black gram flour(urad dal) - 1 cup(karuppu ulundhu in Tamil, whole urad dal with black skin on it)
Jaggery 1/2 cup
Milk 1 cup
Ghee 2 cups
Cashew nuts 10-15
Raisins 20.

Method:

Mix jaggery with milk and make it thin syrup(not necessary to heat) Run this liquid over gram flour and make it to thin batter. Maybe runny consistency.

In a pan, heat 1/2 cup of ghee. Fry cashew nuts till reddish color and set them aside, Fry raisins in the same ghee till they pop. And set them aside too.

In a thick bottomed non-stick vessel, heat remaining ghee. Add the thin batter to this. Maintain the stove over medium flame.

Constantly stir them....let it get cooked in this way. Maybe you could cover for few minutes. Don't add any water. Once they turn to halwa consistency and ghee shows up on sides...it is done.

Now run the fried cashew-nuts and raisins along with the ghee over this.

Serve them hot or chilled


Val Beans Sundal / Val Beans Poriyal / Val Beans Subzi


Mochai Sundal:

Mochaikottai Sundal. Broad Beans Sundal.

Ingredients:

Dry Broad Beans (yellow/brown,small/large)
Salt
Ginger 2" grated
Garlic 6 beads with skin - semi crushed
Dry red chilies 6 tear and bruise them
Curry leaves few
Asafoetida 1/4 spoon
Mustard seeds 1/4 spoon
Sesame oil few spoons.

Method:

Soak overnight the seeds in a large pot. It gets imbibed and swells....so leave enough room for it.

Always soak them in the fridge, never ever on counter top! Yeah ....it leads to fermentation some times!

Now the other day, add salt to the smae water. Pressure cook till tender. It took me 15 whistles today!

In a small pan, add oil. Toss the seasonning items. Wait up to crackle, now add cooked beans and cook till moisture leaves the pan!

Serve warm as an evenning filler!

23.2.06

Muttai Masaala Kuzhambu:(Country Style)

Egg Curry/ Egg Gravy.Muttai Curry. Anda Masala. Gulilu Masala.

This is my Mom's recipe again. And my brother likes this dish very much. One great speciality about this dish is.....the eggs used in this gravy is not boiled. Generally any type of egg curry (korma,masala,kuzhambu or pulusu)is just using some boiled eggs in gravy right! Here its like, breaking the eggs in hot-spicy gravy. Wow.....doesnt that sound nice to you! One of the amazing style.....the egg gets well incorporated in spicy gravy.

Ingredients:

Eggs 8-10(country chicken eggs)
Small onions 1 cup or use red onions instead
Green chilies 3 slitted
Country tomatoes small 3
Garlic 6 cloves crushed
Ginger 5" made into paste
Tamarind 1/2 spoon
Curry leaves few
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Cinnamon stick 2
Cloves 2
Fennel seeds 1 spoon
Coconut piece 4" size made into paste
Whole Peppercorns 3-4
Sesame oil 1 cup.

Method:

In a wide-thick bottomed vessel, heat oil. Add cinnamon, cloves, fennel seeds and green chilies to it. Fry them for few minutes.

Followed by add, onion and fry them till golden color. Now add ginger and garlic to it. Fry them till it loses its raw odour.

Then add tomatoes and fry them till it looses its water content.

Now add salt, turmeric and chili powder and followed by tamarinf paste to it. Add enough water and cook them well covered.

Once it comes to thick gravy stage add coconut paste to it. Let it boil reall well.

Now held each egg on top of this gravy, break them and drop them in this gravy. Do it one after other. Do not break all the eggs at tyhe same place of the gravy. Its better to use wide-mouthed vessel for this gravy. so that you could have enough room for all your eggs.

Well....do not use any spatula after breaking in the eggs. Maybe you could cover and cook them over medium heat. It may take just 5-7 minutes or so.

Let it stand for 1-2 hours after this. So that all the spicy juice-the gravy will be well incorporated in your eggs. It will be yummy when served along with steam cooked rice.

Maybe you could garnis with crisply fried curry leaves.

Chicken Hariyali Kebabs:

Chicken Hariyali. Grilled Green Chicken.

Ingredients:

Chicken (boneless cubed)100 grams
White Onion 1 large cubed(optional)
Ginger 1" minced
Garlic 1 clove minced
Scallion 1 small - grated
Green chili 2-3 grated
Mint leaves 10
Cilantro leaves few
Salt
Lemon juice 2 spoons
Yogurts 1/2 cup.

Method:

Blend all the ingredients together, except first 2 items.

Now toss chicken and onion cubes in the above liquid. Let this sit in fridge for really really long time!

Heat a charcoal griller and grill them. Yes...you could thread them in a bamboo skewer!

Don't have charcoal griller?....bake them at 350 degree for 20 minutes nad broil over high for 2-4 minutes! Ta ta, Done!

Help yourself as a starter!

Chettinad Cauliflower Curry:(Chettinad Style)

Cettinad Style Cauliflower Qurma. Pepper Gobi Masala. Hot n Spicy Cauliflower Curry. Cauliflower Pepper Korma. Milagu Cauliflower Kurma. Chettinad Style Cauliflower Milagu Pirattal.

Ingredients:

Fresh Cauliflower - 1/2 kilo - cut into florets
Turmeric powder 1/2 spoon
Salt
Sesame Oil 1 cup.

To be dry roasted and powdered:

Poppy seeds 2-3 spoons
Cinnamon 2 sticks
Cloves 3
Coriander seeds 1 fistful
Fennel seeds 1-2 spoons
Black pepper 2-3 spoon
Cumin seeds 1 spoon
Dry red chilies 6-8

To be fried with little oil and wet ground into paste:

Onion 1 small chopped
Garlic 2-3 cloves-chopped
Ginger 2" size peeled and chopped
Coconut - grated 1 table spoon.

For Garnishing:

Crisply fried curry leaves a bowl full.

Method:

In a pan heat oil, Fry cauliflower till it coats oil on all sides. Then add salt, turmeric powder.Cover and cook for few minutes. Maybe till half done.

Then add wet-ground paste to this. Fry real good, so that the paste gets well coated to the flower.

Now add powdered spices too, to this and drizzle few spoons of oil over it. Fry them over high heat. Maybe till the raw smell of spices leaves.

Add 1-2 cups of water and bring to boiling stage. Wait till it thickens.

The flower should be done, intact in shape, brownish and aromatic.(no more raw smell of spices to be left)

Garnish with crisply fried curry leaves.

Serve hot as a side dish to Barotta, Chappathi, Roti, Nan, Iddiaapam, Aappam or Idly and Dosa.
Shrimps Vadai:

Eral Vadai in Tamil/ Roiyallu Vada in Telugu / Kekda Vada in Hindi.

Ingredients:

Shrimps 250 grams
Bengal gram flour 1 cup
Rice flour 2 spoons
Salt
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Garam masala powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Cumin seeds powder 1/2 spoon
Pepper powder 1/2 spoon
Egg one well beaten
Onion 1 large very finely chopped
Green chilies 2 very finely chopped
Coriander leaves very finely chopped 1 cup
Oil for frying.

Method:

In a pan boil water. Add salt and a pinch of turmeric to this water. Add shrimps to this. Boil till it turns pink and nearly half done. Discard the water. Squeeze out the shrimps to remove its water content.

In a blender shred this shrimps and turn this to a wide bowl. To this shredded shrimps add all the above said ingredients except oil. Mix them well. Bring them to tight dough consistency. Never add any water. Make equal ball out of it. Never make too big balls.

In a wok, heat oil. Fry these shrimp balls till golden brown color.

Serve them hot with mint chutney or ketchup.

22.2.06

Madras Rathna Cafe Sambar / Vellore Palace Cafe Sambar:



Vellore Palace Cafe Style Sambar/Madras Rathna Cafe Style Sambar:

Idly & Sambar is a popular breakfast food in Tamil Nadu! Though lot of restaurants perefected this recipe...Few really mastered it to the core. They really stand out of the crowd. The legendary places are 1. Madras - Rathna Cafe, Triplicane and 2. Vellore - Palace Cafe, near CMC Hospital. Now don't expect that these places to be high end restaurants or star hotels, they are just regualr non-A/C ones (pretty much like a bigger version of mess). They make it really unique and mouth watering sambar to go with their idlies. Maybe they are very particular about the coriander seeds, chilies, chana dal...all roasted to perfection and blended, who knows!! The addition of right amount of jaggery brings upt he real good flavour and nice color to the sambar. This is always said, two idlies and a bucket sambhar here, yummm! Even the idlies look very flat and lot coarse than the usual ones! Next time when you visit Madras, sorry Chennai...please try this recipe!:)

Ingredients:

Thoor dal 1 cup
Small Onions 1 cup/Red onions sliced
Country Tomatoes 2-3 diced
Garlic 5 cloves crushed
White pumpkin diced 1/2 cup
Drumstick 1 chopped to the same size of pumpkin
Jaggery 2 spoons
Curry leaves few
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Tamarind paste 1/4 spoon
Coriander leaves finely chopped 1/2 cup
Ghee 1/2 cup

To Be Roasted Each Separately And Powdered Together:

Coriander seeds 2-4 spoons
Chana dal 2-4 spoons
Curry leaves few
Fenugreek seeds 1 spoon
Dry red chilies 3-5
Asafoetida 1 spoon.

Method:

In a pressure cooker, heat few spoons of ghee. Add 2-3 cups of water to this. Further add thoor dal to this. Pressure cook till 5-6 whistles or till the dal is soft.

In a separate non-stick cook- ware, heat ghee. Add mustard, asafoetida and curry leaves to this. Let them splutter.

Now add onions and garlic to this and fry for a while. Add tomatoes and fry till they loose their water content and oil shows up on sides.

Add vegetables and fry them for awhile. Add turmeric powder, salt, chili powder, jaggery and 1 spoon of freshly prepared sambar powder to this. Toss them well to all sides.

Now add cooked dal along with water to this. Cover and cook over medium flame.

Once the vegetables are done add tamarind paste, remaining sambar powder and freshly chopped coriander leaves.

Run a few spoons of ghee, before serving.

Chicken Coconut Biriyani


Chicken-Coconut Birinji:(Pilaf)


Chicken Biriyani with Coconut milk.

Ingredients:

Thick coconut milk 2 cup
Basmati rice(any long grained rice) 1 cup
Chicken diced 1 cup(boneless, skin-in)
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup
Onion one large sliced
Salt
Ghee/butter/refined oil 1-2 cups
Cinnamon sticks 2-4
Bay leaves 3
Cloves 3

Method:

1. In a pressure pan, heat ghee. Then add cinnamon sticks, cloves and bay leaves. Fry for a while.

2. To the above add green chillies, garlic pods, mint and sliced onions......fry till they loose their raw smell and onion turns to translucent color.

3. Now add diced chicken too. Fry till they turn opaque.

4. Once the oil shows up on top add rice and coconut milk....add enough salt. Pressure cook till 2 whistles.

This Birinji can be served along with brinjal(eggplant) serva or with mint thuvaiyal or onion raita.

Iddiyappam/ String Hoppers/ Sandhagai



Iddiyappam:(Kerela Style)


Idiyappam. Sevai. Semiya. Sandhagai. Coimbatore Special Sandhagai. Sri Lanka String Hoppers. Ceylon Hoppers.

Ingredients:

Mill Ground Fresh Rice Flour - 1 cup
Salt as per taste
Warm water
Ghee few spoons.
Traditional 'Iddiyappam-Pressing Mold'
Steam Cooker - with Iddiyappam plates/Idly plates.

Method:

In an large bowl. Add freshly, mill ground raw rice flour. Sprinkle little salt and mix it well.

Bring in warm water little by little. Make a smooth dough. One can run few spoons of ghee as finishing touch.

Now also greese your 'iddiyappam mold' with ghee. Scoop little dough and place them in the mold....while they are still warm.

On the other hand, grease the iddiyappam plates too. Now in circles press the mold's handle to release fine 'iddiyappams' on the plate.

Place the trays in steam cooker. Steam cook them for complete 10 minutes.

To check whether it is done, touch them with wet fingers, if it is not sticky. Its perfect.

Serve them warm along with spicy mutton or chicken korma. Or with chettinad gravys. Or with regular kerela stew and coconut milk. Iddiyappam with Paaya is quite famous in Chennai/Madras.

Its very mild dish.....so the combination makes it grand and rich. So select your side dish accordingly.


Beaten Eggs Kara-Kuzhambu:

Udaithu Oothiya Muttai Kuzhambu. Kodi Gudilu Pulusu. Beaten Eggs in Spicy Hot Tamarind Gravy. Anda Imili Ka Salan.

Ingredients:

Country Eggs 8-10
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 10-15 cloves peeled & semi-crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon(optional)
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:

In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder and sugar. Stir them well.

Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the gravy consolidates...break-in eggs. Care should be taken while dropping egg contents. Do not break too hard...avoid shells getting-in. Also do not load them at one place.

Allow it to boil once. Do not stir the gravy as well. Try to cook over medium heat...till the eggs are done. Maybe cover and cook oveer medium heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of sesame oil over it.....just before serving.
Poha Snacks:

Aval Urundai in Tamil. I just get remembered of my close friend Kranti here......whenever I see Aval/Poha. It reminds me this situation. When I was in Hyderabad......before mastering 'Telugu language. It was fun sharing stuff with hostel mates you know. My friend Kranti was deliberately trying to explain me about 'Poha'......which I couldnt understand. She asked me.....whether I know something about 'Mahabarata'(Indian Epic). I said...."oh yeah". She again asked me....'
"what did Kushela carried with him, when he went to meet Lord.Krishna". I said its kind of 'rice flakes....in Tamil we call that 'Aval'. She was soooooo exited and screamed......."yeah(Ammaiya)and s, that is what I am refering ", a kind of traditional sweet in Andhra.....and so on. It was kind of interesting conversation for me. Hey "I love you Kranti........miss you ra"

Ingredients:

Rice Poha(Rice flakes or Aval in Tamil) 1 cup
Cardamom seeds powder 1/2 spoon
Milk half cup
Dates finely chopped 1/4 cup
Raisins 1/4 cup(dry grapes)
Walnuts 1/4 cup - semi crushed
Grated coconut 1/2 cup
Jaggery syrup 1/4 cup or honey
Ghee few spoons.

Method:

Soak rice poha(rice flakes) in milk for 2-5 minutes.

Held in a colander, squeeze off excess milk from it using a spatula. Discard milk.

To this poha add cardamom powder, grated coconut, dates, raisins, walnuts and mix thoroughly.

Now run a few spoons of hot ghee over it and hot jaggery syrup too. Mix well and make them into small sized equal balls.

Serve chilled.


Muzhu Paruppu Rasam:

Whole Dal Rasam. Dal Rasam.

This is my Grandmother's recipe. She is an amazing cook. Born in vegetarian family, but she could cook both veg and non-veg with her own signature. Every simple food....with her magic hands tastes like heaven! So....she used to make this on friday morning(for herself)....wonderdering why?! Yeah....she takes oil bath and make this steaming hot rasam and treats it like her soup! It is a custom to have steaming hot soup after your oil/head bath. On the other hand she prepares non-vegetarian ' Aattu kaal paaya/goat's leg soup' for me! Is'nt that sweet!

Ingredients:

Thoor dal 1 cup
Tamarind paste 1 spoon
Tomato 1 large diced
Coriander leaves few
Garlic with skin 8-10 cloves
Dry red chilies 5
Rasam powder 1-2 spoons
Turmeric powder 1/4 spoon
Salt
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a pan add few spoons of oil and add 1-2 cups of water. Bring this to boil. Add salt and thoor dal to this. Cover and cook. Let the dal get cooked and but still intact. Don't throw the dal cooked water. Add tamarind paste to this water. Set this aside.

Semi crush the garlic along with skin.

One can use dry chilies as such or make them into flakes.(making into flakes will give real heat to the stuff)

In a pan, heat few spoons of oil. Add mustard, cumin, asafoetida, curry leaves and dry chilies. Let them pop and splutter well.

Now add garlic and fry for a while. Add salt, turmeric and rasam powder. To this set up add the dal-tamarind water.

Add diced tomatoes and coriander leaves.

Bring them to one boil and remove from the stove.

Serve hot with plain rice.
Tamarind Rasam:(Country Style)

Plain Rasam. Plain and Simple Rasam. Garlic Rasam / Poondu Rasam. Milagu Rasam / Pepper Rasam. Chiraka Rasam / Cumin Seeds Rasam. Imili Ki Ras. Imili Chaaru. Puli Rasam. Pepper Water. Pepper / Cumin Soup.


There is no oil fried seasoning items for this rasam. Just try this as mentioned below and fall for for it.

Ingredients:

Thick tamarind paste 1-2 spoons(diluted with one bowl of water)
Garlic with skin 8-10 cloves -semi crush them
Dry red chilies 5-8 made into flakes
Curry leaves few-tear them
Rasam powder 1-2 spoons
Turmeric powder 1/4 spoon
Salt
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon

Method:

Just add all the above said ingredients to the diluted tamarind.

Bring them to boil once or twice and remove from stove.

Serve hot with plain rice.

Pineapple Rasam:

Ingredients:

Pineapple Juice 1 -2 cups(diluted with 2 cups of water)
1 cup diced pineapple
Coriander leaves few
Garlic with skin 8-10 cloves
Dry red chilies 5
Rasam powder 1-2 spoons
Turmeric powder 1/4 spoon
Salt Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Semi crush the garlic along with skin.

One can use dry chilies as such or make them into flakes.(making into flakes will give real heat to the stuff)

In a pan heat few spoons of oil. Add mustard, cumin, asafoetida, curry leaves and dry chilies. Let them pop and splutter well.

Now add garlic and fry for a while.

Add salt, turmeric and rasam powder. To this set up add the diluted pineapple juice.

Add diced pineapples coriander leaves. Bring them to one boil and remove from the stove.

Serve hot with plain rice.

Tomato Rasam:

Thakaali Rasam. Tamaatar Ki Ras. Tomato Chaaru.

Ingredients:

Tomato Puree 1 bowl full
Garlic with skin 8-10 cloves
Dry red chilies 5
Rasam powder 1-2 spoons
Turmeric powder 1/4 spoon
Salt
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

To make puree, select large succulent country tomatoes(maybe 6 numbers) Boil them in water. Remove their skin and make a thick paste out of it. Or one can use commercially available puree too.

Semi crush the garlic along with skin.

One can use dry chilies as such or make them into flakes.(making into flakes will give real heat to the stuff)

In a pan heat few spoons of oil. Add mustard, cumin, asafoetida, curry leaves and dry chilies. Let them pop and splutter well.

Now add garlic and fry for a while. Add salt, turmeric and rasam powder. To this set up add the tomato puree. One can dilute it with 1-2 cups of water.Bring them to one boil and remove from the stove.

Serve hot with plain rice.


Mushroom Biriyani:(Mughalai Style)

Ingredients:

Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely sliced
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoons
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs- chopped
Curd half cup
Rice 3 cups(Basmathi rice)
Mushroom 3 cups(preferably button mushrooms)
Salt to taste
Red chili powder 1-2

Method:

1. Add 1 spoon of ginger-garlic paste with mushroom. Further add salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour generously ghee in the pressure cooker and bring it to smoky hot...now add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated mushroom to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

7. Garnish with roasted cashew nuts.

Serve hot with onion raita or brinjal serva.
Ari Payasam:(Kerala Style)

Rice Dessert / Rice n Coconut milk pudding/ Rice pudding.

Before stepping down to the recipe....I need to thank my fellow blogger friend Devi! I marked this recipe under (Adai Pradhaman)saying its authentic kerala recipe! I felt very stupid....when she told me, that is entirely different! Oh well....I was certainly misled by some people(not really...bunch of people actually). When my Pappa serviced at Coimbatore(as Deputy Collector)....couple of years ago...I used to visit him there! Since coimbatore is much close to keral border...we could see some cultural mix there! So....when my Father oraganised these national functions are somethings! All his subordinates...demand this recipe for dessert. They call it 'Adai Pradhaman'. We never practically heard off this recipe from any true malayalee tho'! So we simply thought 'Adai Pradhaman' is 'Rice Payasam' in Malayalam. So whoever told me this.....owe me an apology!! AK's mother,father, Ak's Aunty....are first in this list. As they were much into this recipe...in one of my family function!


Ingredients:

Rice 3/4 cup
Jaggery 1 cup
Green cardamom seeds powder 1 spoon
Dry ginger powder 1-2 spoons
Milk 2-3 cups
Fresh coconut first milk 1 litre
Grated coconut few spoons for decoration
Cashew nuts 1 cup
Raisins 1/2 cup
Ghee 1 cup.

Method:

In a pan, heat ghee and fry cashew nuts till golden color. Set them aside.

In the same oil, fry raisins till they pop-up and set them aside too.

In a separate pan, roast rice till they turn opaque and reduce in size. One can use few spoons of ghee while roasting. I

n a deep bottomed non-stick vessel cook rice along with milk. Cover and cook over medium flame. Never attempt to add any water. Cook only by using milk.

In the separate pan, heat jaggery along with one cup of water. Let it come to syrup consistency.

Once the rice is 1/2 done add jaggery, ginger powder and cardamom powder to it.

When it is 3/4 done add fresh coconut milk, cashew nuts and raisins to it. Cook without cover. Until coconut milk reduced into half.

Never use watery coconut milk. Use only first milk....i.e., wet grind coconut pieces using minimal water and squeeze for thick extract. And immediately discard the squeezed coconut. Never use any further water in to order to extract milk from it again.

Let it be in runny consistency. Remove from stove.

Serve chilled, garnish with grated coconut just before serving.
Raagi Adai:

Ingredients:

Raagi flour 1 cup
Salt
Warm Water to make dough dough
Ghee/oil few spoons
Onion 1 large very finely chopped
Curry leaves 4-5 twigs very finely chopped
Green chilies 6-8 very finely chopped
Greens 1-2 cup very finely chopped(generally they use drum's stick greens, never hesitate to try with greens available)

Method:

Make a tough dough using all the above said ingredients except oil or ghee.

Make equal parts out of this dough into balls.

Heat a skillet. Smear a spoon full of ghee over it. Maybe at medium flame.

On a separate oil smear sheet, place the raagi balls and cover with the sheet again. Using hands press them to make round flat thick adais.

Place this adai over the hot skillet. Cook both the sides till crisp.

Serve them hot. It doesn't require any chutney. Any greens chutney will do good!

Vegetable Biriyani:(Mughalai Style)

Ingredients:

Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely chopped
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoon
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs
Curd half cup
Rice 3 cups
Vegetables - diced 3 cups(carrots, beans, double beans, peas, cauliflower, potato)
Salt to taste
Red chili powder 1-2

Method:

1. Add one spoon of ginger-garlic paste with vegetables. Followed by salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour generously ghee in the pressure cooker and bring it to smoky hot...now add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated vegetables to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

7. Garnish with roasted cashew nuts.

Serve hot with onion raita, mint chutney and brinjal serva.



Chaka Pradhaman:(Kerala Style)

Jack Fruit Pudding/ Jack fruit n Coconut Pudding/ Pala Pazha Payasam in Tamil

Ingredients:

Jack Fruit 1 bowl full(without seeds)
Jaggery 1 cup
Cashew nuts 10-15(split ted)
Raisins 15-20
Green cardamom seeds powder 1 spoon
Milk 300 ml
Fresh coconut first milk 1 litre
Ghee 1 cup
Grated coconut few spoons.

Method:

0. Make a thick paste out of this cooked jack fruit.

1. In a pan heat ghee and fry cashew nuts till golden color and set aside.

2. In the same ghee fry raisins till they pop-up and set them aside too.

3. In a deep bottomed non-stick vessel add thick jack fruit paste along with milk. Cover and cook over medium flame. Never attempt to add any water. Cook only by using milk.

4. In the separate pan, heat jaggery along with one cup of water. Let it come to syrup consistency.

5. Once the jack fruits is 1/2 done add jaggery and cardamom powder to it.

6. When it is 3/4 done add fresh coconut milk, cashew nuts and raisins to it. cook without cover. Until coconut milk reduced into half.

7. Never use watery coconut milk. Use only first milk....i.e., wet grind coconut pieces using minimal water and squeeze for thick extract. And immediately discard the squeezed coconut. Never use any further water in to order to extract milk from it again.

8. Let it be in runny consistency. Remove from stove.

Serve chilled, garnish with grated coconut just before serving.
Godhuma Pradhaman:(Kerala Style)

Wheat Pudding/ Cracked Wheat Pudding/ Godhumai Payasam.

Ingredients:

Cracked wheat 3/4 cup
Jaggery 1 cup
Green cardamom seeds powder 1 spoon
Milk 2-3 cups
Fresh coconut first milk 1 litre
Grated coconut few spoons for decoration
Cashew nuts 1 cup
Raisins 1/2 cup
Ghee 1 cup.

Method:

In a pan, heat ghee and fry cashew nuts till golden color. Set them aside.

In the same oil, fry raisins till they pop-up and set them aside too.

In a separate pan, roast cracked wheat till they turn opaque and reduce in size. One can use few spoons of ghee while roasting.

In a deep bottomed non-stick vessel cook cracked wheat along with milk. Cover and cook over medium flame. Never attempt to add any water. Cook only by using milk.

In the separate pan, heat jaggery along with one cup of water. Let it come to syrup consistency.

Once the wheat is 1/2 done add jaggery and cardamom powder to it.

When it is 3/4 done add fresh coconut milk, cashew nuts and raisins to it. cook without cover. Until coconut milk reduced into half.

Never use watery coconut milk. Use only first milk....i.e., wet grind coconut pieces using minimal water and squeeze for thick extract. And immediately discard the squeezed coconut. Never use any further water in to order to extract milk from it again.

Let it be in runny consistency. Remove from stove.

Serve chilled, garnish with grated coconut just before serving.


21.2.06


Cas Cas Payasam:(Poppy Seeds Payasam)

Casa Casa Payasam. Gasa Gasa Payasam. Cas Cas Kheer. Gasa Gasa Kheer. Poppy Seeds Kheer.

Ingredients:

Poppy Seeds 1/2 cup(slightly roasted, yet still half-white in color. soaked in warm milk)
Sugar 1/2 cup
Cashew nuts 5-6 soaked in warm milk
Cashew nuts 10-15(split ted)
Raisins 15-20
Saffron 1/4 spoon - soaked in warm milk
Green cardamom seeds powder 1 spoon
Condensed milk 1 cup
Milk 300 ml
Ghee 1/2 cup.

Method:

0. Wet grind saffron, poppy seeds and cashew nuts(soaked in milk) to thick paste.

1. In a pan heat ghee and fry cashew nuts till golden color and set aside.

2. In the same ghee fry raisins till they pop-up and set them aside too.

3. In a non-stick deep pan heat sugar along with 1 cup of water. Stir them often. No need to wait till pearl consistency syrup here.

4. Just before the syrup thickens add the paste to this. Cover and cook over medium flame.

5. Once it is 1/2 done add milk to this and cover and cook. Never attempt to add any water to this. Cook only using milk.

6. When it is 3/4 done add cardamom powder, cashew nuts, raisins and condensed milk. Cook without cover for a while.

7. Let it be in runny consistency. Remove from stove.

Serve chilled.
Semiya Payasam:(Vermicelli Payasam)

Ingredients:

Vermicelli 1/2 cup(slightly roasted, yet still half-white in color)
Sugar 1/2 cup
Cashew nuts 10-15(split ted)
Raisins 15-20
Green cardamom seeds powder 1 spoon
Condensed milk 1 cup
Milk 300 ml
Ghee 1/2 cup.

Method:

1. In a pan heat ghee and fry cashew nuts till golden color and set aside.

2. In the same ghee fry raisins till they pop-up and set them aside too.

3. In a non-stick deep pan heat sugar along with 1 cup of water. Stir them often. No need to wait till pearl consistency syrup here.

4. Just before the syrup thickens add vermicelli to this. Cover and cook over medium flame.

5. Once the vermicelli is 1/2 done add milk to this and cover and cook. Never attempt to add water for cooking. Cook only using milk.

6. When vermicelli is 3/4 done add cardamom powder, cashew nuts, raisins and condensed milk. Cook without cover for a while.

7. Let it be in runny consistency. Remove from stove.

Serve chilled.

Radish Paratah / Mulli Paratha







Mooli Paratha:(Punjabi Style)

Radish in Wheat Bread:

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Radish 1 large - outer skin scrapped(finely grated)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

Heat oil/ghee in a pan and add cumin seeds.

Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powders.

Now add grated radish to the above masala, continue cooking...maybe till the vegetable is done.

Paratha Preparation:

Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling to one side, fold them into semi circle, place another spoon of filling and fold it into triangle. Now roll the again.

Now toss them onto heated griddle, smear oil and cook both the sides.

Serve hot with punjabi gravy.
Paneer Paratha:(Punjabi Style)

Indian cheese in wheat bread:

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Paneer 250 grams
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Boil paneer in water for 20 minutes long with little salt in it.

2. Held in a colander(the cooked paneer), discard water. Sqeeze the excess water using hands or a wooden spatula. Mash the paneer and set aside.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

5. Now add mashed paneer to the above masala either removing from the stove or still on the low flame.

6. Mix them well by further adding coriander leaves. remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place the paneer ball in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter.

Serve hot with punjabi gravy.
Gobi Paratha:(Punjabi Style)

Cauliflower in Wheat Bread

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Cauliflower 1 large - cut into small florets
Salt Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Boil cauliflower in water for 10 minutes. Maybe add little salt to this. Flowers may have worms sometimes...care should be taken while boiling them. Let it boil well to kill the germs and worms.

2. Held in a colander, discard water. Squeeze the florets with wooden spatula to remove excess of water. Then mash them well and set aside.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

5. Now add mashed cauliflower to the above masala either removing from the stove or still on the low flame.

6. Mix them well by further adding coriander leaves. remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place cauliflower ball in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter....even mustard oil will do.

Serve hot with punjabi gravy.

Alu Paratha / Aloo Paratha / Potatoes Stuffed Flat Bread








Aloo Paratha:(Punjabi Style)

Stuffed Potato in Wheat Bread.

This is my favorite Sunday brunch...when I was in Delhi hostel. Most of the days, we used to skip our breakfast, as we had our classes start...too early in the morning:( We used to look forward for that leisurely Sunday brunch! Our cook (Kamalesh Roy) made the best paratha in the world. Sometimes girls used to get pretty mad at him...if he changes his menu on sunday. Who wants bread pakora or Poori. So thanks to Kamalesh for sharing this wonderful recipe with me. However, I tried to redo exactly the way he did it...it didn't turn out that great. Well, for the first time, I guess that is okay...atleast I tried!:)

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Potato 2-3
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

2. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

3.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

4. Now add mashed potatoes to the above masala either removing from the stove or still on the low flame.

5. Mix them well by further adding coriander leaves.

6.Remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place potato balls in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter....even mustard oil is good for it.

Serve hot with spicy punjabi gravy.

20.2.06

Vellam Aappam




Sweet Appam


Inippu Aappam. Vellam Aappam. Vellam Appam. Jaggery Aappam. Jaggery Appam.

Ingredients:

Parboiled rice 1 cup
Raw rice 1 cup
Just handful of urad dal
Fenugreek seeds 1 spoon
Salt
Soda
Grated jaggery 1 cup
Grated coconut 1 cup
Tender coconut water 1 jar.

Preparation of batter:

Mix all the above said ingredients except salt, jaggery, coconut and soda. Soak them in water for about 5 hours.

Wet grind them to very thick batter. One can use tender coconut water instead of water....while wet grinding it.

Later add salt, jaggery coconut and soda to this. Make up them to thin batter by using tender coconut water.

Let it ferment for about 7 hours. After fermentation the batter should be stored in fridge.

Method:

In a deep pan, usually a Indian kadai is good here. Smear very little oil. Maintain the stove on low flame.

Now take a table spoon full of batter and make a crepe. Close with lid. The crepe should be thicker at centre part than its outer fringes.

One should not oil the sides of Appam. Carefully remove the Appam with very thin spatula.

Serve hot with coconut milk or just plain appam is also good.