Showing newest 30 of 51 posts from June 2007. Show older posts
Showing newest 30 of 51 posts from June 2007. Show older posts

30.6.07



Vazhaikkai Mandi:(Tamizhar Style)

Vazhaikkai Varuval. Vazhaikkai Masala. Plaintain in Spicy Hot Masala. Attikkai Masala. Kacha Kela ki Masal.

Ingredients:

Raw Plaintain 1 large
Onion 1 large - finely chopped
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Mustard seeds 1/2 spoon
Sesame oil 1/4 cup

To be Toasted Each Separately and Powdered Togather:

Black peppercorns 1-2 spoons
Fennel seeds 1-2 spoons
Cumin seeds 1-2 spoons
Cinnamon sticks 2
Cloves 3.

Method:

Wash and pat dry the plantains. Trim their ends off. Now cut them into chunks. Leave these chunks in cold water. Maybe add salt/ lemon juice / turmeric 1 pinch to this water...just to avoid discoloration.

Microwave plantain or boil stove-top with limited water. Maybe till they are 1/2 done.

Meanwhile....toast the above said items and hand pond it if possible. Set aside.

In a large Iron wok,(preferably iron) heat oil. Add mustards and wait till they pop.

Now add onions and fry till they turn to golden color. Followed by ginger + garlic paste....fry real good, till its fragrant.

Add tomatoes too, wait till they become pulpy.

Add salt, turmeric, chili and powdered spices too. Continue stirring. Maybe till they are fragrant.

When oil shows up on sides, stir-in semi-cooked plantains. Cover and cook over emdium heat. Maybe till the plantain is done completely.

Adjust sesonning to your taste. Serve warm as a side dish for rice or chappathis.

Shrimp Fried Rice:

Vegetable n Shrimp Fried Rice. Prawn Fried Rice. Prawns in Fried Rice. Indo-Chinese Fried Rice.

Ingredients:

Long grain Rice - 1 cup
Salt
Eggs 4
Carrot 100 grams (chopped finely)
Beans 100 grams (chopped finely)
Green chilies 2 (optional)- chopped finely
Scallion or white part of spring onion 50 grams
Shrimps/Prawns 100 grams (with/without tail fins)
Spring onion - green part 100 grams
Agina motto 1/4 spoon
Soy sauce few spoons
White pepper 1-2 spoons
Corn starch 2 spoons
Oil 1 cup.

Method:

Cook rice along with salt and few spoons of oil. Then spread this rice over wide tray....inorder to get well seperated stiff rice.

In a seperate bowl, marinate shrimps/prawns with 1 spoon of white pepper + 1 spoon of soy sauce + salt + pinch of agino motto + corn starch. Let this set-up sit for minimum 20 minutes.

Ina large, heavy bottomed wide skillet....heat oil.

Now break in eggs and scramble them. Add limited salt to taste. Sprinkle white pepper too. Then set this aside.(no-1)

In the same skillet(maybe after washing)heat again few spoons of oil. Now add chilies, carrots and beans. Fry them real quick over high heat. Sprinkle salt, white pepper and a pinch of agino motto. Just 2 minutes will do. Then set this aside too.(no-2)

Heat few spoons of oil in the wok. Add marinated shrimps....stir-fry over high heat. When it is done...set this aside.(no-3)

Chop roughly both white and green part of the spring onion(or green onion) and set aside. (no-4)

When the rice is cold and stiff enough. Heat a wide wok. Add few spoons of oil. Now fry cold rice over high heat. Maybe till it coats oil all over and smoky.

Add soy sauce and continue frying over high heat. Now stir-in no-1,2,3 and 4. Fry real good!

Serve steaming hot as a main dish for lunch or dinner. Tomato sauce and hot sauce can be served along with this.



Kathirikkai Thayir Pachadi:

Fried Egg-plants in Yogurts. Fried Brinjal Raita. Kathirikkai Pachadi. Baingan Perugu Pachadi. Baingan Ka Raitha.

Ingredients:

Italian Eggplants - 200 grams
Yogurts 2-3 cups
Oil for deep frying.

To Wet-Grind These:

Fresh grated coconut 1/2 cup
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Wash and pat dry egg-plants. Trim their ends. Then slice them. Leave them in cold water until frying...to avoid discoloration.

Heat oil in a deep frying pan. When the oil is smoky hot....fry few sliced egg-plants in it. Maintain the stove over medium-high heat. Fry them real crisp.

Fry little in each batch. Maybe till they turnt o dark brown and crispy enough.

Leave these fried egg-plants/brinjals over kitchen tissue for some time.

Now wet grind coconut, green chili with salt and 1/4 cup of curd.

Combine fried egg-plants/brinjal and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan...heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed eggplants-yogurts set-up.

Serve chillied or at room temeprature as a side dish.

Grilled Chicken:

Grilled Cornish Hen. Chettinad Masala Whole Chicken Roast. Whole Chicken Roast.

Ingredients:

Whole Cornish Hen - 1
Salt
Turmeric powder 1/2 spoon
Chili powdr 1 spoon
Lemon juice 1 fruit
Yogurts 1 cup
Ghee few spoons.

To be Toasted each Separately and Ground Togather:

Cloves 3
Cinnamon 2
Cardamon 3
Peppercorns 2 spoon
Cumin seeds 1 spoon
Fennel seeds 2 spoon
Coriander seeds 1 fistful
Dry red chilies 6
Curry leaves few

To be Fried in Little Oil and Wet-Ground to Paste:

Onion 1
Ginger 3" size
Garlic 6 cloves

For Garnishing:(any of these)

Onion slices
Tomato slices
Cucumber slices
Carrot slices
Lemon slices.

Method:

Wash and clean cornish hen, retain its skin.

Bring all the above said ingredients togather(except chicken and ghee)in a large bowl.

Now make a fine holes all over the chicken using sharp fork. And also rub few juice under their skin too. If you have syringe....inject diluted marination on the breast side as well. Leave this chicken in ziplock bag and refridgerate it over night.

The next day or after 6-8 hours, grill them till they are done. I prefer charcoal grill.

For oven method: Preheat oven over 350 degrees and place the chicken breast side up. Maybe 1 and 1/2 will do. Then Broil them over high heat, placing in the middle rack for 2-4 minutes.

Adjust sesonning to your taste. Serve steaming hot with lemon and onion slices. Can be treated a main dish.

Pavakkai Chips:

Bitter Gourd Chips. Bitter Melon CHips. Bitter Melon Fried. Karela Chips. Kakarkai Chips.

Ingredients:

Bitter gourd 2-4 small thin variety
Lemon juice few spoons
Salt
Chili powder
Oil for frying.

Method:

Thinly slice the gourd along with seeds. Sprinkle little lemon juice on the top.

Heat oil in a deep frying pan. Whent he oil is smoky enoug, fry few chips at a time.

Remove using slotted spoon, leave them over kitchen tissues for a while.

While tehy are still warm, sprinkle salt and chili powder.

Serve warm as a side dish for curd rice or any regualr south Indian meals.


Adai Masala:

Adai in Masala. Paruppu Adai Masala. Paruppu Dosa Masala. Plain Adai.

Ingredients:

For Adai:

Thoor dal 1/4 cup
Chana dal 1/4 cup
Urad dal 1 fistful
Moong dal 1 fistful
Raw rice 1 fistful
Fennel seeds 2 spoons
Salt
Oil few spoons.

For Masala:

Onion 1 small - paste
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomatoes 3 large - made to puree
Salt
Turmeric powder 1/4 spoon
Chili powder 1-2 spoons
Fennel seeds powder 1/2 spoon
Oil few spoons
Cilantro leaves few for garnishing.

Method:

Wet-grind all the ingredients(said for adai) togather to thick batter. Doesnt need any fermentation. Set this aside.

In a separate vessel, heat oil. Add onion + ginger-garlic paste. Fry till they loose their raw odour.

Now add tomato puree too. Add salt, turmeric, chili and fennel seeds powder too. COntinue cooking over medium heat.

When the oil shows up on top, remove from heat. Transfer to display vessel.

Heat a small tawa/skillet. Spary oil. Make a thick adai using batter. Turn the adai to other side and continue cooking. When the adai is done golden color at both sides, remove from heat.

Now repeat the same for all the batter left.

Just before serving, drop this adai in masala and garnish with cilantro leaves.

Serve warm as main dish. Could be a could choice for dinner. Easy to fix.

Mango Pachadi:

Mang-Kani Pachadi. Raw-Ripe Mango Salad. Mangai Pachadi. Manga Inippu Pachadi. Mango Jam.

Ingredients:

Raw-Ripe Mangoes 2 medium
Jaggery lemon size(or packed brown sugar)
Granulated Sugar 1 fistful
Mustard seeds 1/2 spoon
Dry red chilies 3-5
Curry leaves few
Oil few spoons.

Method:

I chose the mango which is neither fully ripe or too raw.

Scrape away the skin, deseed the fruit. Now either grate or chop down the pulp alone.

In a shallow pan, heat few spoons of oil. Add this pulp. Cover and cook over medium heat. Maybe for 10 minutes or until they are pulpy.

Now stir-in sugar + jaggery and continue cooking over medium heat. Cover and cook until they are done without any water.

Whe they come to jam like consistency, remove from heat.

In a separate pan, heat oil. Add mustards, chilies and curry leaves. Then run this sesonning over the pachadi prepared above.

Serve warm, cold or at room temperature as a pickle, jam or as a side dish.


Mushroom Cream Soup:

Ingredients:

Button Mushroom - sliced 1 cup
Veg or chicken broth 1 cup
Corn Starch 2-4 spoons
All purpose flour 2 spoon
Half n Half(tetra pack milk)4 cups
Butter 1-2 cubes
Salt as per taste
White pepper to sprinkle
Grated cheese to garnish(optional).

Method:

In a shallow pan, melt butter. Add flour and corn starch to it. Saute' them for 2 minutes or maybe till they turn to golden color.

Now add chicken or veg broth to this. Bring it to boil. When it is almost half the way reduced....add half and half and continue boiling.

Let this acheive to rich creamy soup like consistency. Now stir-in sliced mushrooms. Bring this to boil once or twice. Do not over-cook the mushrooms.

Serve warm with melted cheese on it. Sprinkle salt and pepper before serving. Enjoy!

Kathirikkai Saadham:

Brinjal Rice. Egg-Plant Rice. Baingan Ka Chaawal.

Ingredients:

Raw Rice 1 cup.
Italian Eggplants 4 sliced
Onion 1 small chopped finely
Garlic 6-8 finely chopped
Tomato 1 large chopped
Dry Red Chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons.

Method:

Cook rice along with salt and few psoons of oil. Then spread this rice over wide tray. Let it cool down to room temperature. Fliff the rice with fork.

In a wide heavy bottomed iron skillet(preferably iron wok) heat oil.

Add mustards and cumin seeds. Let them pop and splutter well.

Now add chilies and curry leaves, let it crack well too.

Followed by add garlic and fry till its fragrant.

Add onions and fry till they turn to golden color. Followed by tomatoes...fry till they become pulpy.

Now stir-in sliced eggplants and continue frying. When the eggplants coat with oil evenly, add salt, turmeric and chili powders.

Now cover and cook them till they are done. Do not try to add any water. Let it get done with its own water content.

Whent ehy are almost done....stir-in rice without forming any lumps. Mix well...over low heat. When the rice is coated with masala evenly, remove from heat.

Serve steaming hot as a main dish.

29.6.07

Marina Beach Meen Bajji / Beach Fish Bajji



Fish Bajji:(Indian Style)

Meen Bajji. Meen Porichathu. Poricha Meen. Meen Varuval. Fried Machili. Fried Fish. Pan Fried Fish Fillets. Beach Style Meen Varuval. Beach Meen.

Ingredients:

Fish fillets 4-6(firm and fresh with or without skin)
Salt
Turmeric powder 1 pinch
Chili powder 1-2 spoons
Ginger-garlic paste 1/2 spoon
Besan/Gram flour less than 1/4 cup
Peanut oil for pan-frying.

For Garnishing:(optional)

Sliced onions
Sliced lemons
Sliced cucumbers
Sliced carrots.

Method:

Mix all the above said ingredients together(except oil and fish). Pour water little by little and make a thin running consistency batter.

Heat oil in a shallow pan, when it comes to smoky hot...switch to medium heat.

Now dip a fish fillet in the batter prepared. Maybe barely to cover the fish, remove the excess batter.

Now pan-fry them till it is done. Do not turn them often. Key for frying fish is

Cilantro Chutney


Cilantro Chutney:(Version 2)

Coriander Leaves Chutney. Kothamalli Chutney. Malli Chutney. Dhaniya Patha Ki Chutney. Kothamir Chatni. Coconut Free Cilantro Chutney.

Ingredients:

Cilanto leaves alone 1 cup
Green chilies 2-3
Lemon juice 1/2 fruit
Salt

For Sesonning:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Wet grind all the ingredients mentioned above.

In a small pan, heat oil. Add all the sesonning items one by one. Fry till they pop and splutter well.

Now run this sesonning ovr the chutney prepared.

Serve as a side dish for idly and dosas. Its simply easy to fix. I prefer this version most of the time, to avoid cholesterol rich coconut!





Stuffed Jalopenos Bajji:

Stuffed Green Chili Bajji. Milaghai Bajji. Pacha Milagai Bajji. Pacha-Mirpakaya Bajji.

This recipe could be followed for 'Green Chilies', I used 'jalapenos' tho!

When I was in University Hostel, myself and my friend Rubanya used to have this bajji either in Beach or any Chepauk road side vendors. Its the best street food during boring evenings. So Rubanya was kind of crazy...she started having it almost everyday. She likes hot food! Tho' I like hot peppers....I want to keep it in low key. I replaced Chili with jalapenos today. This recipe is dedicated to my friend Rubanya, Thaeni.

Ingredients:

Jalapenos / Green chilies 6-8
Besan/Gram Flour 1 cup
White Onions 1-2 very finely chopped
Lemon juice few spoons
Salt
Baking soda 1 pinch
Turmeric powder 1 pinch
Chili powder 1 spoon
Oil for deep frying.

Method:

Sprinkle little salt and few spoons of lemon juice over onions. Let it it for a while. Maybe 20 minutes.

Meanwhile....combine besan, salt, soda, turmeric and chili powders in a large bowl. Slowly pour water to this and make a runny consistency batter. Maybe without any lumps. Set this aside.

Wash and pat dry the jalapenos/chilies. Do not remove its peduncle. Now make a fine slit. Core the seeds off.(well if it is jalapenos...one need not core, its not so hot)

Now fill the onion-lemon stuffing's in the slitted part carefully. Try to pack it without breaking. Repeat the same for all the chilies. Set aside.

Heat oil in a deep frying pan. When it comes to smoky hot. Take a stuffed chili and dip in the batter prepared...remove off the excess batter. Let it coat evenly. Now drop this in hot oil. Fry till it is done to golden color. Remove using slotted spoon. Leave them over kitchen tissues for a while. Repeat the same for all the remaining batch.

Serve warm as an evening snack. Chutney could be a good choice.

Potato Masala:

Urulai-Kizhangu Masala. Simple South Indian Style Aloo Masal.

Ingredients:

Large Potatoes 2
Green chilies 1-2 finely chopped
Garlic 1 whole head - finely chopped
Onion 1 large - finely chopped
Tomato 1 finely chopped
Salt
Turmeric powder
Chili Powder
Sesame oil few spoons.

To be Toasted each Separately and Ground Togather:

Cumin seeds 1 spoon
Cloves 3
Cinnamon 1/2 stick

For Sesonning:

Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1/2 spoon
Chana dal 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few.

For Garnishing:

Cilantro leaves few.

Method:

Quarter or cube potaoes along with skin. Leave them in cold water for some time. Maybe add salt and lemon juice to this water....it prevents discoloring!

Now microwave the potatoes till they are 3/4 done + still intact in shape. Maybe 12 minutes over high will be good!

Now gently discard the water and allow the potatoes to cool down. Then peel its skin off.

In a wide, heavy bottomed iron skillet(Preferably Iron wok), heat oil.

Add mustard, cumin, asafoetida, chana , urad dals and curry leaves to it. Let them pop and splutter well.

Now add chilies and wait till they crack. Followed by garlic. Fry real good. Maybe till the garlic is fragrant.

Add onions and continue frying. Maybe till they turn to golden color. Add tomatoes now and fry till they loose their water content.

Further add salt, turmeric, chili and powdered spices. Toss them all togather.

Now stir-in potaoes. Let the masala coat all over the potato cubes. Turn the heat to medium range. Spread the potatoes evenly. Let them get roasted well.

Fry them over medium heat for long time. Then turn tot he other side and repeat frying.

When they are aromatic...remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for south Indian meals.

28.6.07


Potato Egg Salad:(Version 2)

Potato-Egg Dressing.

This is the salad like dressing I use for garnishing Chicken or Lamb. I created this recipe with spicy Indian touch! Its pretty good to treat as a side dish or for topping and decoration!

Ingredients:

Baby Potaoes 6
Salt
Turmeric powder 1 pinch
Garlic 2 beads minced
Ginger 1" minced
Chili powder 1/4 spoon
Garam Masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Pepper 3-5 turns from pepper mill
Sesame oil

For Sauce:

Onion 1 finely chopped
Garlic 8 beads fienly chopped
Green chilies 3 fienly chopped
Tomatoes 2 large chopped
Salt
Turmeric 1 pinch(optional)
Sesame oil few spoons.

For Garnishing:

Hard Boiled Eggs 4
Onion 1 medium size
Lemon juice.

Method:

Slice the potatoes into thick roundels. Maybe like 1/2 an inch thickeness. Leave in salted water for few minutes.

Now boil this potatoes till its 3/4 done. 10 minutes in microwave will do.

In a wide skillet, heat oil. Add all the spices mentioned above. Toss the semi-cooked potatoes. Stir-fry till its done without any raw spicy odour.

Now in a separate wok, heat oil. add chlies, garlic, onion and tomatoes. Fry for few minutes and set aside.

Slice the eggs and onions. Set aside.

Now in a wide display tray, spread potatoes first, top with the sauce prepared, followed by add egg and onion slices. Sprinkle lemon juice. Sprinkle salt too.

Serve warm or at room temperature. Can be treated as side dish or speciality toppings.

Eggs in Yellow Kurma:

Muttai - Manjal Kuruma. Egg Kurma. Anda Qorma.

When it comes to talk about Vitamin-D.....I will need atleast 4 A square paper! Well...to keep it simple, here during winter...when we don't get enough sunlight! We rely on milk and eggs for our Vit-D requitement! Then there is no quest for dieting. You'll need to eat whole eggs without discarding Yellow yolk! Fat rich yolk are not that bad...if you eat them weakly once! aFTERALL VIT-d and calsium rich food is best for women of all ages! Maybe today we eat.....helps to fight Osteoporosis later!

Yellow Korma:(version 2)

Ingredients:


Hard Boiled Eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 6 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Turmeric powder 1/2 spoon
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:


Make a deep holes all over the eggs, using fork. Set aside.

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes, salt and turmeric to this. Cover and cook for a while. Maybe one can add 1 cup of water and cook for 3-5 minutes.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder and coconut paste. Boil them well for 3-5 boil.

Now drop the eggs and bring it to boil. Maybe continue cooking for 2-5 minutes.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Appam, Iddiappam, Pulka roti or chappathis.

Eggs in White Korma:

Plain n Simple Muttai Kuruma. Muttai Kuruma. Anda Kurma. Anda Kurma. Kodi Gudilu Korma. Vella Kurma. White Qorma.

Eggs in White Korma:(version 1)


Ingredients:


Hard boiled eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 6 chopped (same as onion size)
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Salt
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:


Make deep holes using fork all over the eggs or better make fine slits at 2-4 points. Set aside.

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes and salt to this. Cover and cook for a while. Maybe one can add 1 cup of water and cook for 3-5 minutes.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder and coconut paste. Boil them well for 3-5 boil.

Now drop-in the slitted eggs. Allow this to boil really well. Maybe till the eggs cat-up with slight color.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Appam, Iddiappam, Pulka roti or chappathis.

Shrimp Pop-ins:

Crisply Fried Shrimps. Fried Prawns. Poricha Iral.

Ingredients:

Shrimps with tail fins-on 15 numbers
Lemon juice 2-4 spoons
Salt
White pepper 1/2 spoon
Oil for deep frying.

Method:

Leave the shrimps in lemon juice for 1-2 hours.

Heat oil in a frying pan. When it is moky hot. Fry shrimps till it turns crispy.

Leave these fried shrimps over kitchen tissue some time.

Now while they are still warm...add salt and white pepper.

Serve warm as a appetizer.

Vegetable Fried Rice:

Veg Fried Rice. Chinese Veg Fried Rice.

Ingredients:

Oil - 1/2 cup
Onion - 1 (finely chopped)
Salt
Pepper (preferably white pepper powder)
Whole scallions/spring onions - 3 nos(thinly sliced;white and green separated)
Carrots - 1 (finely chopped)
Beans 50-100 gms (finely chopped)
Cabbage 100 gms (finely chopped)
Bell Peppers 100 grams (finely chopped)
Green chilies 6 (finely chopped)
Eggs(large) - 3 nos(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cup
Ajinamotto 2-3 pinchs
Soy sauce (thin variety) - few spoons

Method:

Heat few spoons of oil in a large heavy-bottomed, non stick skillet on a high flame.

Add onions, salt and pepper.

Cook for 1 - 2 mins, until onions are fragrant.

Add scallion whites and stir-fry, until fragrant, for about 30 secs.

Add the vegetables. (green chilies, carrots, beans, cabbage, peppers....)

Stir fry over high heat.

Transfer contents of the skillet to a large bowl.

Heat 2 tbsp of oil in the same pan.

Add the eggs and season with salt and pepper.

Stir the eggs constantly and scramble them up.

Transfer the scrambled eggs to the bowl veggies bowl too.

Heat up the remaining oil in the same pan.

Add the rice without any lumps. Let it coat oil well.

Add salt and pepper and stir-fry the rice to coat evenly with oil.

Let the rice get slightly crispy. Add veggies plus. Toss them togahter.

Further add soy sauce too. Stir-fry over high heat for 2 whole minutes. Maybe till rice turns bit crispy.

Add the scallion greens too and remove from heat.

Transfer to the display bowl.

Serve with Hot sauce and Tomato ketchup.

Onion Raitha:

Piyaz Ka Raita. Vengaya Pachadi. Ulli Perugu Chutney.

Ingredients:

Onion large 3-5(purple or white)-sliced or chopped
Roma tomatoes 1 chopped
Mint leavs 10-15
Cilantro leaves few
Green chilies 3 finely chopped
Salt
Lemon juice 1-2 spoons
Fresh plain yogurts 1 bowl full.

Method:

Mix all the eabove toagahter in yogurts. Keep refridgerated for 2 hours.

Serve chilled as a side dish for pulav or biriyani.

Cilantro Chicken Biriyani



Cilantro Chicken Pulav:

Kozhi Malli Saadham. Kothamalli-Kozhi Saadham. Kothamir-Kodi Annam. Coriander Biriyani. Coriander Chicken Biriyani.


Ingredients:

Short grained rice 1 cup (seeraga samba)/ basmathi(long grained)
Chicken 4 pieces (breasts and thighs)
Coriander leaves alone without stem 4 -6 cups
Ghee/butter 1 cup
Green chilies 6 (made into paste)
Ginger 3 inches (made into paste)
Garlic 5-6 cloves (made into paste)
Onion 1 chopped
Tomato 1 chopped
Salt
Cinnamon sticks 2
Cloves 3
Bay leaves 2-3

Method:


In a wide pressure cooker, heat ghee.

Once the oil is smoky hot....add cinnamon sticks, cloves and bay leaves to it.

Then followed by onions, green chili paste, ginger and garlic paste. Fry them till their raw smell is gone.

Now add tomato and fry till it looses its water content.

Add chicken pieces. Fryt ill they turn to opaque. Then cover and cook till it is tender. Do not add any water.

Now add rice and salt too. Let the rice get well coated with ghee.

In a blender add coriander leaves and water......make a green juice out of it.( if 1 cup of rice is used make 2 cups of green juice. Its the perfect ratio for cooking rice.)

Add this green juice to rice and pressure cook them till 2-3 whistles.

Serve this green rice along with onion raita or simply with curd.

Mississippi Spicy Boiled Peanuts:

Boiled Groundnuts. Spicy Boiled groundnuts.

Oh...yeah, this is Mississippi boiled Peanuts! I never myself thought that they will use chili powders or paprika for boiling. This recipe was shared by a friend Liza.

I think its good the boil fresh peanuts than toasting them. See...when we boil along with pods-on, all the phytochemical and anti-oxidants from the shells gets infilterated in the nuts. Its good for health.

So Ak prepared this with atmost care...like he soaked the peanuts ahead, in water along with salt and chili powders. He used electric crock pot for boiling...as it took whole two hours, slow cooking! Most of the water and spices got penetrated. It was awesome! So one could make this way...or below is the regualr Indian thumb rule, choice is yours.

Ingredients:

Garden fresh peanuts along with pods(2 bowls)
Salt 1 fistful(kosher salt)
Chili powder 1 fistful.

Method:

Boil the peanuts with excess of water. Add salt and chili powders to it. When the pods are done soft...remove from heat.

Run this over colander...throw the water away.

Serve steaming hot as a evenning snack. Best for rainy evenning.

Mulaam Pazha Salad:

Cantaloupe Salad.

Ingredients:

Cantaloupe Fruit 1 medium Size
Sugar 6-8 spoons.

Method:

Cut the fruit into 2 equal halves. Scoop away the seeds. Make a deep cuts in the fruit(as u dice) then carefully scoop the diced pulp alone(leaving the skin)

Mix this diced fruit with sugar granules. Keep refridgerated for 2-4 whole hours.

Serve chilled!

Achaari Machili Curry:

Achaari Fish Curry. Fish in Spicy Hot Pickle Curry. Fish in Pickle Gravy. Meen Oorughai Kuzhambu. Meen in Oorughai Curry. Chappalu - Oorugai Pulusu. Meen Oorugai Masala. Pickling Style Fish Curry. Machili Achaari. Achaari Machili Masala.

When I was in Delhi, myself and my friend Sunitha Mukerjee...used to take a stroll down to all the best eat places. The girl was crazy about one thing in her life! Eating Fish! She treated eating fish as her religion sometimes! Hmmm....everyone are crazy in one or other way! Well....I don't know how she figures, which place is best and all! Every Sunday she picks a new place and orders the same Machili Curry! Well...me too sort of liked her little parade and expedition! We have been to so many places. But I always try to stick to my chicken / veggies plate! On a very rare occasion I did try this Achaari Machili! Well....I should admit it! Though it was bit bitter to my palate...I liked it! The mustard oil and fenugreek-mustard powder thrown in to the curry....makes it bit pungent. Which was very unusual for a south Indian! But after discovering this flavour I started appreciating the cook in our hostel too! I agree....mustard oil and mustard powder makes nice difference in the food, if you add just right amount!
Ingredients:

Fish 4 fillets(firm and fresh)
Bay leaves - 3
Green chilies 3 - slitted
Yogurts 1 cup
Country tomatoes 1-2 - chopped
Lemon/Lime juice – from 1 large fruit
Sesame oil – 1/4 cup

Achaari Masala Powder:

To be Toasted & Powdered:(Achaar Powder 1)

Mustard seeds 2 spoons
Fenugreek seeds 2 spoons
Coriander seeds 2 spoons
Black pepper 2 spoons
Dry red chilies 10
Cumin seeds 1 spoon
Fennel seeds 1 spoon.

Other Ingredients for (Achaar Powder 2):

Turmeric powder
Salt
Mango powder 2 spoons (Amchoor powder)
Dried Ginger powder
Dried Garlic powder.

Method:

Mix achaar powder 1 & 2 together. To this achaar masala mix lemon juice and set aside.

Now slit green chilies and stuff few spoons of above masala in it. Set these stuffed chilies aside.

Leave the fish fillet in remaining achaar powder + yogurd mixer. Let this sit in marination for complete 2-4 whole hours.

Heat oil in a strong bottomed Handi(preferably iron vessel). When the oil is hot enough, add bay leaves to it.

Then followed by stuffed chilies. Let the chilies splutter well.

Now add chopped tomatoes to it. Fry this real good. Maybe till tomatoes are soft and oil shows up on sides.

Add marinated fish to it along with yogurts. Cover and cook them. Maybe till the fish is done. Fish probably gets cooked withing 2-4 minutes. Allow the gravy thicken and oil show up on top too.

When the gravy is done and oil shows up on sides. Remove immediately from stove top and transfer the contents to display bowl.

Variation: One can fry these stuffed green chilies separately in a pan and garnish it later. This looks better while serving.

Garnish as you please...with chopped cilantro leaves or fried curry leaves or spring onions.

Serve this gravy warm along with Naan, Pulkas, Chappathis or Pooris. It tastes good with even palin steam cooked rice too.

Vaangi Bath





Vaangi Bath:Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Italian Eggplants/ Brinjal 6-8 sliced
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(i used lemon)
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced eggplants...add salt, turmeric and lemon juice. Fry them till the egg-plants are tender.

Now add powderd spices too. Let them get fried well. Whent he raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy eggplants with rice. Let the rice get well coated with soice-blend.



In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run thsi sesonning over the rice. Mix them once again thoroughly. Using hands could be a good choice.

Serve warm as a main dish for lunch. Enjoy!


Bise Bela Bath:

Bise Bela Bath is nothing but Sambar rice...prepared in one crock pot. Doesnt that sound wonderful...you could fix your meal in one dish. A complete planned food. Something I would choose for Solo Cooking. It has rice, dal and veggies. And I am allowed to use my clove and cinnamon spice to this sambar! Ha ha....is'nt not the greastest way to treat yourself!

Well...this recipe is inspired by my PostGrad classmate Karthika, from Perambur. Whenever she brings this food...she goes in round about to feed everyone. She likes to share just this food with everyone. She is sweet. Moreover...god, she likes my hostel food. Damn....she insists me to bring lunch box from hostel. Thats terrible idea of hers...in exchange. Karthiga lol!

Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Asafoetida.

For Pan Frying:

Onion 1 roughly chopped
Tomato 1-2 chopped
Mixed vegetables - diced and cubed(carrot, beans, potato, peas...)
Salt - little
Turmeric powder 1 pinch
Jaggery 2-4 spoons
Tamarind paste 1/2 spoon
Oil few spoons.

For Pressure Cooking:

Raw rice 1 cup
Thoor dal 1/2 cup
Salt
Turmeric powder 1-2 pinch
Oil few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Coriander leaves - for garnishing.

Method:

In a pressure cooker, cook rice and lentils togather along with other metioned ingredients. Maybe cook till soft and tender.

In a sauce pan, heat oil and stir-in onions, tomatoes and vegetables. Saute them real good.

Add salt, turmeric, jaggery and tamarind paste now. Cover and cook till the veggies are done.

When the rice is done, mix the sauted veggie's mixer plus powdered spices. Cook over low heat for a while. Let the raw odour of spice be gone.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run thsi sesonning over the rice n veggies. Mix them once again thoroughly. Garnish with cilantro leaves!

Serve warm as a main dish for lunch. Enjoy!

Coriander Eggs:

Dhaniya Flavoured Anda Masala. Muttai Dhaniya Thokku. Muttai Malli Masala.

This recipe was shared by my friend Shabana. She is just young girl when she made this. She was studying 8th standard....while I was in 1st year college. She made this Anda Curry to go with thin maida chappathis. It was amazing....all her chappathis were thin, soft and exactly sperical! She is a gifted cook. She became a nice cook too early! Sometimes she cooks for the entire family....I just watch her doing all the chores at home...with so ease and happiness! I wish I could have that energy. So...tho' I couldnt make it the way Shabana did...I tried my level best today.

Ingredients:

Hard boiled Eggs 6
Cinnamon sticks 1-2
Cloves 3
Coriander seeds 1-2 fistful
Pearl onion 4 - grated
Garlic 3 cloves minced
Ginger 2" grated
Salt
Turmeric 1/4 spoons
Chili powder 1/2 spoon
Mustard seeds 1/2 spoon
oil few spoons
Coriander leaves 1 cup - garnish.

Method:

Carefully peel the boiled eggs and slice them into half.

In a sauce pan, dry toast cinnamon, cloves and coriander seeds till fragrant. Them powder them. Set aside.

In the same pan, heat oil. Add mustard and wait till it pops.

Now add grated ginger, minced garlic and grated onion. Fryt hem real good...till the raw smell leaves.

Add salt, turmeric, chili and powdered spice. Fry them till the all blend togather well.

Add sliced eggs too. Let the masala coat well. Whent he raw odour of the spices leaves and oil shows up on sides...remove from heat.

Garnish with chopped coriander leaves.

Rice Kitcheri:

Rice-Lentils Kitchedi. Rice Kitchedi. Rice-Thoor dal Pongal. Thovaramparuppu Pongal.

Ingredients:

Raw rice 1 cup
Thoor dal 1/2 cup
Green chilies 3 chopped roughly
Garlic 6 cloves chopped
Onion 1 chopped roughly
Tomato 1 chopped roughly
Curry leaves few
Salt
Turmeric powder 1 pinch
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1/2 spoon
Oil few spoons.

Method:

In a pressure cooker, add rice + dal. Add enough water, salt and few spoons of oil. Now pressure cook them till tender and soft.

In a small pan, heat oil. Add mustards, cumin and urad dal. Let them pop and splutter well.

Now add chilies and curry leaves, allow them to crack and turn crispy.

Followed by add garlic, onion and toamtoes. Fry them real good. Maybe till the raw odour leaves.

Now run this sesonning over the rice-lentils set-up. Mix them thoroughly.

Serve warm as a tiffin dish!

24.6.07

Onion Samsa






Onion Samsa:(South Indian Style)

Vengaya Samsa. Vengaya Samosa. Onion Samosa. Piyaz ka Samosa. South Indian Style Samsa/amosa.

Did you all think that, I made a typo' there 'Samsas' instead of Samosa?! Hmmm, this is how I differentiate between Big Large Potatoes & Peas Filled Samosas with this simple street food! Samsa sounds like a cool name to me and this is how they call it in Chennai. One could probably find this snack at railway stations, theatres, road side shops etc. There isnt anything fancy though...just another fun food to munch on! Absolutely no great fillings for sure(just the onions)! Yet it brings happiness when we are in crowd!...Which I terribly miss here!:(

Ingredients:

For Dough:

Whole wheat flour - 1 cup(I used all purpose flour tho')
Salt
Baking soda 1 pinch
Warm water 1/4 cup
Few spoons of claified butter.

For Filling:

Purple onion 1 large-sliced
Roma toamtoes 2 chopped
Green chilies 2 chopped
Garlic 2 cloves crushed
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 to 1 spoon
Cumin seeds 1/2 spoon
Oil few spoons
Oil for deep frying.

Method:

For Filling:

In a small wok, heat oil. Add cumin seeds. Let it pop and splutter well.

Add chilies...when they start to crack, add garlic. When it is fragrant, add onions. Fry real good till it turns to golden color.

Further add salt, turmeric and chili powders. Add tomatoes too. Let it turn to pulpy. Remove the lid and continue frying after this. maybe till oil shows up on sides.

Now cool down this before filling. Let it come to normal room temperature.

For Wrap:

Bring all the ingredients togather and prepare a smooth fissure-free dough. Run few spoons of butter as a finishing touch.

Now make equal parts out of it.

Knead them to tiny pooris(circle tortillas). Cut them into semi-circles.

Repeat the same for all the remaining dough.

For Samsa:

In the semi-circle fill the filling prepared above. Cover them like a cone. Set aside. Repeat the same for all the remaing filing.

Heat oil in a deep frying pan. When it comes to smoky hot. Fry few samsas till it turns to golden color plus crispy. Fry few, never load the oil.

Pepper Mushroom Stew:

Mushrooms in Pepper Stew. Mushroom Curry. Kalan Milagu rassam. Kalan Kuzhambu.

Ingredients:

Button Mushroom 250 grams
Green chlies 3 - cut into matchsticks
Onions 2 - finely chopped
Country toamtoes 2 - finely chopped
Garlic 3-5 pearls - cut into matchsticks
Ginger 2-3" size - peeled and cut into matchsticks
Salt
Turmeric powder - 1 pinch
Chili powder 1/2 spoon
Fresh ground pepper - 2 + 1 spoon
Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Cilantro laves few finely chopped - for garnishing.

Method:

Quarter each button-mushroom and leave it in cold water for some time(20 minutes).

In a shallow pan, heat oil. Add mustards and wait till it pops. Then add cumin and chilies. Let them crack well.

Now add ginger and garlic and fry for few seconds. Followed by onions. Fry real good. Maybe till onions turn to golden color.

Add salt, turmeric, chili an d2 spoons of pepper now. Stir-in tomatoes too. COver and cook for few minutes.

When the tomaotoes are pulpy..remove the lid and continue cooking. When the oil shows up on sides. Add mushrooms + 4 cups of water. Cover and cook till they are done.

Garnish with freshly ground pepper and cilantro leaves. Serve warm as a side dish for palin steam cooked rice.



Rice Fryums:

Arisi Vadaam. Arisi Vadagam. Plain rice balls. Spicy Rice Balls. Annam Vadiyalu.

Its pretty good choice for left-over rice!

Ingredients:

Rice 1 cup
Dry red chilies 10-15
Cumin seeds 2 + 1 spoon
Tymol seeds 1/4 spoon
White sesame seeds 1/2 spoon
Salt
Oil for deep frying.

Method:

Cook rice along with salt. If the rice is over-cooked...just don't panic, its still good to make this recipe.

Now grate, red chilies, tymol seeds and 2 spoons of cumin seeds in a blender.

Mix this spice with cooked rice. Maybe while the rice is still warm. Mix thoroughly.

Also mix sesame seeds and remaining cumin seeds too.

Now make equal parts out of it. Maybe shape to your taste. I made it round tho'.

Sun dry them for 1 or 2 days. Then store this in air-tight container.

Heat the oil in a deep pan. When it is smoky hot. Fry few rice-balls. Remove from oil quickly....as the rice puffs quickly. Care should be taken while frying. Too much frying may make the balls look dark and brown!

Well serve this warm as a side dish for plain and simple rasam rice. My vote for lemon rasam!