Kitchen Tantra

Coriander Turkey Chops:

Dhaniya Flavoured turkey Masala. Van-kozhi Dhaniya masala. Van-Kozhi Malli Masala.

Ingredients:

Turkey breast - 500 grams (chopped to bite size)
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
Oil few spoons
Coriander leaves 1 cup - garnish.

Method:

Chop down the turkey breast to bite size pieces. Wash and clean.

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

In the same pan, heat oil. Add grated ginger, minced garlic and grated onion. Fry them real good...till the raw smell leaves.

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

Add chopped meat too. Let the masala coat well. Add 2 cups of water. Cover and cook over emdium heat.

Whenthe raw odour of the spices leaves, all the moisture is absorbed, meat is doen tender and oil shows up on sides...remove from heat.

Garnish with chopped coriander leaves.

Serve warm as a side dish for chappathi, pulka, dosa , idly or palin steamed rice.

Labels: Fowl

Capsicum Vepudu:

Bell Pepper with Peanuts Fry. Capsicum with Groundnut Fry. Kodai-Milagai/ Kudai-Milagai Verkadalai Poriyal. Simla Mirch ka Sabzi. Simla Mirch aur Phalli Ki Sabzi. Mirchi Vepusu.

Ingredients:

Bell peppers 4 or 5 large
Peanuts/groundnuts – 1 cup (without shells)
Dry red chilies 10-15
Salt
Turmeric powder ¼ spoon
Ground nut oil – 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves crisply fried 1 cup – for decoration.

Method:

Dry toast the peanuts in a heated iron wok. Transfer them to a wide plate. Carefully rub them to remove the fine pink skin.(from the peanuts)

Again dry toast the red chilies in the same wok.

In a blender, add toasted peanuts + chilies and grate it. Set this aside.

Wash and clean the bell peppers. Then trim their ends. Then cube them. Its upto you to retain or throw away the inner seeds.( I prefer adding bell pepper seeds in my food)

In a wok, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Add chopped vegetable now and sauté for few minutes. Further add salt and turmeric powder to this. Cover and cook for few minutes.

When the vegetable is half the way done, add grated peanuts and chilies, stir fry over medium to high heat. Maybe till they are really fried and fragrant.

Transfer them to display vessel and decorate with crisply fried curry leaves.

Serve warm as a side dish for curd rice, sambar rice, rasam rice or even with chappathi.

Papaya Salad:

Ingredients:

Papaya 1 medium
Salt
Chat masala
Chili powder

Method:

Skin the fruit, scoop away the seeds. Dice then and toss the seasonning!

Serve chilled!

Labels: Salad/Pachadi

Saffron Infused Whole Cornish Hen Roast:Whole Cornish Hen 1

For Injecting:

Syringe 1
Salt
Saffron 1/2 spoon
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons.

For Marination:

Dry mint leaves 1-2 spoons
Lemon Juice
Salt
Saffron 1/4 spoon
Chili power 1 spoon
Ground black pepper 5-7 turns in pepper mill
Garam masala powder 1/4 spoon - optional



Method:

Wash and clean the chicken. Retain its skin.

Wet grind saffron using lemon juice, set aside.

Take a teaspoon full of powdered spices + wet saffron in a narrow cup. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liquid. Inject the animal - breast portion...deep under the skin. Poke at 2-4 points.


Now prepare a marination masala with next set of items mentioned. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

In a oven safe tray, place a greesed aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

Serve steaming hot as a main dish or side entry.

Sprinkle fresh spices of top to bring a nice look!

Labels: Chicken, Fowl

Malai Kofta Curry:

When I was in Delhi....my friend Siva was crazy about Koftas. He used to eat dry koftas as lunch. He says...he liked to eat kofta before they make it soaking wet in the curry. Hmmmmm taste differs! So they make this 'Malai Kofta Curry' at our Hostel....only on special ocaasions. And our cook Kamalesh Roy was good at it. Myself and Poorani(my then roomie)used to enjoy this curry.

Ingredients:

For Kofta:

Gram flour 1 cup
Salt
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Fresh Double Cream 1 cup( paal aadai/cream)
Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintain the stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add chilies, onion paste and salt. Fry them till its raw odour is lost.

Now add ginger + garlic paste and fry real good. When they are fragrant, add tomato puree too. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is almost done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now add double cream to this gravy. Allow this to thicken over low heat for some more time. When you feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.

Labels: Carrot, Potato

Bitter Gourd Onion Poriyal:

Ingredients:

Bitter Gourd 4 small - chopped
Onion 4 medium - chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Mustard seeds 1/4 spoon
Oilf ew spoons.

Method:

In a pan, heat oil. Add mustards and wait till it pops.

Then add onion and fry real good.

Add bitter gourd too and fry for few minutes. Followed by salt, turmeric, chili and coriander seeds powder. Cover and cook till the vegetable is done.

Remove from heat, serve along with chappathi or rice.

Labels: Bitter Gourd

Cous Cous Nuts Pilaf:

Ingredients:

Cous cous 1 cup
Whole Almonds 10-15
Whole Cashewnuts 10-15
Peacan /Walnuts 10-15
Raisins - handfull
Garlic powder 1 spoon
Dry Parsley leaves 1/4 spoon
Olive oil /clarified butter 4-5 spoons.

Method:

In a wide, deep vessel....heat oil.

Add the nuts and fry till golden and fragrant enough.

Then add garlic powder and dry parsley to it. Add enough salt and 2 cups of water. Cover with a lid and bring this to boil.

When the water reaches boiling point...stir-in cous cous. Cover and cook for 3 minutes.

Remove from heat and transfer them to platter. Flip with fork.

Serve warm.

Beet Root Juice:

Ingredients:

Beet root 1
Carrot 1
Sugar as per taste
Cold water 1-2 cups
Mint leaves to garnish.

Method:

Peel the skin off the beetroot. Grate or chop them down.

Trim the ends off carrot. Chop them as well.

Now blend them into thick puree. Maybe add cold water to make it thin.

Now run this puree over a seive/filter. Extract the strong juice.

Add sugar to this. Serve chilled. Garnish with mint leaves.

Labels: Beet Root, Carrot

Cucumber Uthappam:

Cucumber Oothappam. Cucumber Dosai. Cucumber Dosa.

Ingredients:

Dosai Batter 1 cup
Green chilies 3 - finely chopped
Cucumber 1 small - peeled & chopped
Cilantro leaves few
Salt
Yogurd 1 cup
Sesame oil/Ghee 1 cup.

Method:

Mix all the above said ingredients togather except oiL. Mix thoroughly.

Heat a tawa/griddle. Sprinkle a spoonfull of ghee/oil. Make a thick pan cake(uthappam) Cover with lid. Cook over medium heat.

When it is doen, turn to the other side and cook for few more minutes.

Serve warm with spicy chutney and sambar.

Labels: Dosa

Gajjar Ka Halwa:(Marwadi Style)

Carrot Halwa(version 2). 'Shree Mittai' Style Gajjar Ka Halwa.

Myself and my family friend Manoj Malani....used to goof around during college days. He loves sweets. He is really crazy about eating sweets all the time. When ever I visit their house during pooja/any occasion, Aunty serves almost 10-12 sweets in a big thali(plate) as a snack food!:)My gudness.....and he hogs them all! Crazy!

Well...my Dad, Malani uncle and Manoj used to visit me at my hostel quite often. We go out for dinner at one place and then Manoj gets to decide where to go for dessert! As always....he picks ' Sree Mittai' at Egmore, Chennai.

As anyone I thought its a simple sweet and any idiot could make it at home in minutes! When I saw carrot halwa in Sree Mittai, it was too strange for me...I didnt even know that they sell carrot halwa in sweet stall! Moreover my friend was insisting me to try it! Well.....I got to change my opinion...it tasted better than home made! Certainly something is so different from usual gajjar ka halwa. Later somehow figured this recipe and tried to fix it, the result was grand success! Here you go.....

Ingredients:

Caarots 1/2 kilo
Kowa(Milk gova) non-sweetened 2 cups(substitute - Milk powder)
Half n half(tetra pack milk) 2 cups
Whole milk 2 cups
Condensed milk 1/4 cup
Sugar 1 cup
Saffron 2-4 pinch
Ghee / Clarified butter 1 cup.

Method:

Trim the ends of carrot and grate them. Set aside.

Heat a wide, deep vessel. Add sugar + 1/2 cup of water. Bring them to syrupy consistency. (when you drop a syrup in a water filled cup...the syrup should form like a pearl and settle at the bottom of the cup.)

Stir-in grated carrot. Cover and cook. Maybe till it absorbs all the sugar syrup.

Meanwhile wet-grind saffron using mortar and pestle. Add few spoons of milk to grind it. Set aside.

Add whole milk, half and half and condensed milk. Cook wihtout cover. Stir-constantly. Add ghee when ever you feel like. This may really take long time...

Labels: Carrot, Halwa, Sweets

Cous Cous Pilaf:

Ingredients:

Cous cous 1 cup
Bay leaves 3
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Onion powder 2 spoons
Garlic powder 1 spoon
Ginger powder 1 spoon
Dry mint leaves 1/4 spoon
Olive oil 4-5 spoons.

Method:

In a wide, deep vessel....heat oil.

Add cinnamon, cloves, cardamom and bay leaves to it. Fry for 1 whole minute.

Then add onion, ginger, garlic and mint to it. Add enough salt and 2 cups of water. Cover with a lid and bring this to boil.

When the water reaches boiling point...stir-in cous cous. Cover and cook for 3 minutes.

Remove from heat and transfer them to platter. Flip with fork.

Serve warm.

Cauliflower Bajji:

Ingredients:

Cauliflower - cut into florets
Salt
Oil for deep frying.

For Batter:

Gram flour(besan/kadalai mavu) 1 cup
Salt
Baking soda 1 pinch
Turmeric power 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds power 1/4 spoon.

Method:

Bring all the batter ingredients togather in a bowl. Add water slowly tot his and make a runny consistency batter. Set aside.

Now steam cook the cauliflower florets for about 10 minutes. Maybe adding salt in the steaming water, would be a good idea.

Cauliflower should be intact with clean white color.

Now heat oil in a deep frying pan. Dip cauliflower in the batter and fry it oil till golden color. Fry few at a time. Repeat the same for all the batches.

Serve warm with mint chuteny and coconut chutney.

Labels: Cauliflower

Vegetable Kofta Curry:(Version 1)

Ingredients:

For Kofta:

Gram flour 1 cup
Salt
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintaint he stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add onion paate and salt. Fry them till its raw odour is lost.

Now add ginger r+ garlic paste and fry real good. When they are fragrant, add tomato puree. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now let theis gravy thicken over low heat for some more time. When yu feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.

Labels: Carrot, Potato

Stuffed Bitter Gourd:(Version 3)

Stuffed Karela. Stuffed Kaakarkkai. Stuffed Paawarkkai/Paavakkai/Paagarkkai.

Ingredients:

Bitter gourd medium size 8
Red onions 6 finely chopped
Tomato 4 finely chopped
Garlic 1 large peeled and chopped
Ginger 3-4 inches skinned and chopped
Jaggery/brown sugar 1 gooseberry size
Garam masala powder 1/2 spoon
Salt
Turmeric powder
Chili powder
Mustard seeds
Cumin seeds
Curry leaves fried in oil for garnishing before serving
Sesame oil 1 cup.

Method:

1. Trim the ends of the gourd. Make an incision at one end vertically. Remove the pith and seeds, using back of your spoon/spreader.

2. Steam cook the gourd for 10 minutes. Add little salt to this water. When the vegetable is semi cooked, set aside.

3. In a pan heat oil.... add mustard and cumin seeds. Let them pop and sprutter. Then add ginger and garlic. Fry them for a while. Later add onions and fry till they are translucent. Add tomatoes too, cover and cook over medium heat.


4. Now add salt, turmeric, chili, jaggery and garam masala to it. When the masala is well blend, turn it off.

5. Stuff this masala in the bitter gourd. One can stich the gourd using needle and thread now.

6. Heat oil in a pan. Add this stuffed vegetable and remaining masala too. Fry them well without cover. Let the vegetable turn to golden brown color and slightly crispy.

Garnish with fried curry leaves. Serve this side dish with Pulkah roti or curd rice.

Labels: Bitter Gourd

Malabar Spinach Soup:

Ingredients:

Malabar spinach 1 bunch - chopped
Green chilies 3 slitted
Onion 1 thinly sliced
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal) 2 fistful
Salt
Cumin seeds 1 spoon
Olive oil 2 spoons.

Method:

Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistle sounds.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add chilies, garlic and fry for a minute. Then add onions & toamtoes...saute for few more minutes.

Add spinach and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm in a soup bowl. Its also good to go with plain steamed rice, as well.

Labels: Greens, Soup

Water Melon Juice:

Ingredients:

Water melon chunks - 1 cup(deseed)
Sugar as per taste.

Method:

Blend them togather and chill before serving.

Garnish with mint leaves. Melon wedge could be garnished too!

Stuffed Whole Cornish Hen Roast:(Version 2)

Stuffed and Roast Cornish Hen. Chicken Roast.

Ingreinets:

Whole Cornish Hen 1

For Injecting:

Syringe 1
Salt
Turmeric 1 pinch
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons

For stuffing & Garnishing:

Baby Potatoes 3 + 3
Hard Boiled eggs 2 + 2
Sesame oil few spoons

For Marination:

Fresh yogurts 1 cup
Lemon Juice
Salt
Turmeric powder 1/4 spoon
Chili power 1 spoon

Wet-Grind these to Thick Paste:(set 1)

Scallion 1
Ginger - 2"
Garlic 6 beads
Ripe Chlies 2
Roma tomato 1

To be Toasted Each Separately and Powdered Togather:(set 2)

Peppercorns 1 spoon
Coriander seeds 2 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon
Poppy seeds 1 spoon
Dry red chilies 3
Cloves 5
Cinnamon sticks 2-3
Cardamom pods 6
Star Anise 3 asters.

For dressing:

Jalapenos 3 finely chopped
Garlic 1 whole hea - 15 cloves finely chopped
Onion 2 large fienly chopped
Large Tomatoes 2 finely chopped
Salt little
Turmeric powder 1 pinch
Lime/Lemon juice few spoons
Sesame oil 1/4 cup.

Method:

Wash and clean the chicken. Retain its skin.

Take a teaspoon full of powdered spices + wet ground paste in a narrow cup. Further add above said items too. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liqui. Inject the animal in the breast portion...deep undert he skin. Poke at 2-4 points.


Now prepare a marination juice using half of the powdered spices + wet ground paste.(reserve the other half). Add yogurts, salt, turmeric and chili powers too. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

Meanwhile....heat a shallow pan, add oil. When oil is hot enough...add powdered spices(other half) and stir-fry them. Maybe till the raw odour leaves. Then followed by wet-ground paste as well(other half). Continue frying till the oil shows up on top.

Now slice the baby potaoes to thick rounels. Add to the above frying spices. Stir-fry them for few more minutes. Maybe like till they are semi-done here. Set aside.

Now bring the marinated chicken along with the marination liquid in a wide tray. Stuff half of the fried potatoes inside the cavity and 1 or 2 eggs(optional) Toss the reamaining potatoes on the top(not eggs at this time). Spray enough oil/ghee.Tie their legs togather with cotton thread.

In a oven safe tray, place a greesed the aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

In a separate pan, make a sauce. Heat oil. Add chopped jalopenos, garlic, onion and tomatoes. Cover an cook for 2 minutes. Add salt, pinch of turmeric and lemon juice. Remove from heat.

Now run this sauce over the bake and broile chicken. Toss the slices eggs as well.

Serve steaming hot as a main dish or side entry.

Labels: Chicken, Fowl

Badami Murg:

Almond Chicken Curry. Chicken in Rich Almond Sauce. Badam Kozhi Kozhambu. Badam Araithu Vitta Kozhi Kuruma.

Actully this recipes id cooked with 100(hundred)almonds. Since I used just 500 grams of chicken I reduced it to 25+25.

Ingredients:

Chicken Breast(500grams) - boneless, skinless cubed
Almonds 25 - made into Puree
Onion 1-2 large grated
Ginger paste 2 spoons
Garlic paste 2 spoons
Tomatoes 3 finely chopped/puree
Fresh yogurts
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Ghee 1 cup

To be Toasted n Powdered:

Coriander seeds 1 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon.

For Tempering:

Bay leaves 1 crumbled
Cardamon pods 6 crushed

For Garnishing:

Large White Onions 2-3 sliced
Green chilies/Jalapenos 6 sliced
Almonds 25 numbers
Oil for stir-frying
Cilantro leaves few.

Method:

In a large skillet, heat ghee. Stir-in bay leaves and cardamon pods. Saute for 30 seconds.

Now add grated onions and fry till it turns to golden color. Add ginger-garlic paste and fry real good. Maybe until its fragrant.

Now add tomatoes, cover and cook. When they are pulpy, add salt, turmeric, chili, garam masala and powdered spices too. Fry for few minutes.

When oil shows up on top, stir-in chicken. Cover and cook till tender. Maybe add limited water.

When the chicken is almost done, add yogurts and almonds puree too. Cover and cook for 5-7 minutes. Maybe till gravy thickens and oil shows up on sides.

Well...meanwhile stir-fry sliced onions and chilies. Set aside. Fry the whole almonds too. Set aside.

When the curry is ready, add onions, almonds, chlies and cilantro leaves. Give a quick twist.

Serve warm with chappathis, pulka rotis or palin rice.

Labels: Chicken

Mint Chicken Biriyani:

Hara Biriyani. Minty Chicken Pulav. Pudina Kozhi Biriyani. Pudina Chicken Rice. Podhina Kodi Biriyani.

Ingredients:

Short grained rice 1 cup (seeraga samba)/ basmathi(long grained)
Chicken 4 pieces (breasts and thighs)
Mint leaves alone 2 bowl full
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. Fry till 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 mint 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 strong green juice to rice and pressure cook them till 1-2 whistles.

Serve this greenish minty rice along with onion raita or simply with curd.

Labels: Chicken, Greens, Main Dish - Rice

Vendaikkai Mor Kuzhambu:

Ingredients:

Okra/Lady's finger 250 grams (fresh / frozen)
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Wash and clean okras. Pat dry them. Trim their ends off. Chop them into bite-size pieces.

Heat oil, in a shallow pan. Fry few okras till crisp and dark. They should not be mushy or sticky anymore. Leave over kitchen tissues for a while. Repeat the same for remaining okras too.

Heat a deep heavy bottomed vssel. Add oil and these wet ground paste to it. Fry them till they loose their raw smell.

3.Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

Now stir-in fried okras and bring it to boil as well.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.

Labels: Okra, Veg Kuzhambu

Hot n Spicy Shrimp Fried Rice:

Ingredients:

Long Grained Rice 1 cup
Shrimps/Prawns 10-15(with tail fins-on)
Finely chopped vegetables(carrots and beans) fistful
Scrambled eggs 1-2
Strong Sesame 1/2 cup
Salt
Thick Soy Sauce few spoons(or as per taste)
Sugar 1 spoon(optional)
Dry Red Chili Flakes 1 spoon
Garlic 1 clove minced
Ginger 1" inch size minced
Chinese 5 spice powder 1-2 spoons
Spring or Green Onions 1 bunch - chopped(to garnish)

For Chinese 5 Spice Powder - blend them to fine powder:

Cinnamon 1/2 stick
Cloves 3
Fennel Seeds 1/2 spoon
Star Anise 1
Szechuan Peppercorns - 1/2 spoon.

Method:

Either microwave or pressure cook rice along with salt and few spoons of oil.

Microwave: 1:3 , rice: water for 20 minutes on high.
Pressure cooker: 1 whistle sound over meium heat.

Now spread this rice over a tray and cool them down to room temperature. Let the rice be well separated and stiff + non greesy.

In a heavy bottomed, very wide iron skillet. Heat oil.

Add 5 spice powder and chili flakes. When they are aromatic....add minced garlic, ginger and soy sauce too. Stir-fry for few minutes. Let this thicken really well.

Further add sugar and let this come to bubbly stage. Now stir-in shrimps and stir-fry till it is done and also crisp.

Now stir-in rice without any lumps. Fry this rice over high heat vigously....let the soy and sesame oil coat really well.

Further add stir-fried veggies and scrambled eggs as well. Vigourously stir-fry over high heat.

When it is fragrant....add chopped white part of spring onion(green onion) Then remove from the stove and garnish with green onions.

Serve steaming hot with tomato sauce to go with it.

Labels: Carrot, Main Dish - Rice, Shrimps

Hot n Spicy Egg Korma:(Version 3)

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 3 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1-2 spoons
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:

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 to this and cover and cook for a while.

Once tomatoes become pulpy...add salt, turmeric and chili powder. Fry them for a while.

Then add 1-2 cups of water. Cover and cook over medium heat.

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, coconut paste and slitted eggs. Boil them well for 3-5 boils.

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

Serve hot with Idly, Dosa, Mild pilafs, plain rice,Appam, Iddiappam, Pulka roti or chappathis.

Labels: Eggs, Qorma

Stuffed Egg-Plants:

Stuffed Brinjals. Stuffed Baingan.

Ingredients:

Italian mini eggplants 6-8
Black sesame seeds 2-4 spoons
Green chili paste 1 spoon
Onion paste 1-2 spoons
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 2-4 spoons
Black pepper powder 1/2 spoon
Chili powder 1/2 spoon
Turmeric powder 1 pinch
Sesame oil few spoons.

Method:

Slightly toast the sesame seeds. Now wet-grind it along with other mentioned ingredients.(except, egg-plant and oil)

Now heat oil, in a skillet. Stir-fry this ground paste for few minutes. Maybe tillt he raw odour leaves. Set aside.

Now make a slit in the egg-plants as shown in the picture. Now stuff the above paste in the slit. Stuff all the paste in the remaining egg-plants.

Now bake this stuffed egg-plants in a preheated oven for an hour under 350 degrees. Spray oil before baking!

(or)

Heat a wide, heavy bottomed skillet. Add oil to it. Place these stuffed egg-plants without touching each other. Now fry then till they are done. Care should be taken while pan-frying.

Serve warm as a side dish for chappathis or rotis.

Labels: Brinjal/ Egg-Plant

Kadai Chicken:

Chicken in Rich Yogurts Sauce. Chicken Yogurts Curry. Kadai Chicken Curry.

Ingredients:

Chicken Breast - skinless, boneless - cubed
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1/2 spoon
Garam Masala powder 1/2 spoon
Fresh yogurts 1 cup
Oil 1/4 cup.

For Tempering:

Dry red chilies 6
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add onion paste and fry till it turns to golden color.

Add ginger + garlic paste now, fry real good until its raw odour leaves.

Now add tomato puree too. Continue stirring until oil shows up on top.

Add salt, turmeric, chili, coriander and garam masala powders. Fry for few minutes.

now add washed chicken pieces and fry real good, maybe till the chicken turns opaque.

Add 1-2 cups of water. Cover and cook till the chicken is tender.

When the chicken is done and gravy thickens as well, stirin yogurts. Tryt o set the stov over medium heat now. Do not cover. Let it come to boil once or twice. Remove fro heat.

Now in a seperate shallow pan, heat oil. Fry chilies and curry leaves. Garnish the curry with this.

Serve warm as a side dish for chappathis, pulkas or even palin rice.

Labels: Chicken

Brinjal Fry:

Egg-plant Poriyal. Brinjal Poriyal. Baingan ka Sabzi. Vangaya Koora.

Ingredients:

Italian eggplants 6 - sliced thickly
Green chili 1-2 finely chopped
Onion 1 finely chopped
Ginger - garlic paste 1 spoon
Tomato 1 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Garam masla powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Oil few spoons
Chopped cilantro leaves few - for garnishing.

Mehtod:

Slice egg-plants into 1 inch thickeness wedges. Leave them in cold water until cooking. Maybe add a pinch of salt and turmeric to this water.

Now in a heavy bottomed skillet, heat oil. Add mustards, cumin and asafoetida. Wait till they pop and splutter well.

Now add chlies, onion, ginger-garlic paste and stir-fry for few minutes.

When raw smell leaves, add toamtoes too and continue frying.

When toamtoes turn pulpy, stir-in egg-plant wedges and fry real good over medium heat.

When oil coats all over the egg-plant, add salt, turmeric, chili, coriander and garam masala powders. Continue stir-frying. Maybe till the vegetable si done, spice's raw odour leaves and oil shows up on sides.

Garnish with cilantro leaves. Serve warm as a side dish for curd rice or sambar rice.

Labels: Brinjal/ Egg-Plant

Pecan Pie With Vanilla:

Ingredients:

Mini pecan pie - store bought
Vanilla ice cream 1 scopp
Honey 1 spoon
Chocolate syrup 1 spoon
Pecan nuts few - crushed.

Method:

Microwave pecan pie for 1 minute. Make it warm.

Now place a scoop of vanila icecream, run few spoons of honey and chocolate syrup. Toss pecan nuts on the top!

Serve as a warm and cold dessert.

Stuffed Cornish Hen:(Version 1)

Potato Stuffed Hen Roast.

Ingredients:

Whole Cornish Hen - 1
Baby Potatoes 6
Salt
Turmeric powder 1/4 spoon
Chili powder 1/4 spoon
Sesame oil few spoons.

To be Fried with Litttle Oil and Wet-Ground to Thick Paste:

Scallion 1 small
Garlic 3 cloves
Ginger 2" size
Tomato 1 small
Ripe Red Chili 1

To be Toasted and Each Separately and Powdered Togather:

Cloves 3-5
Cinnamon 2-3 sticks
Cardamom pods 3
Fennel seeds 1 spoon
Coriander seeds 1 spoon
Pepper 1 spoon
Cumin 1 spoon
Dry red chilies 3-5.

Method:

Wash and clean cornish hen. Retain its skin. Maybe adding a pinch of turmeric while cleaning is a good idea.

Now rub the wet-ground spices plus powdered spices to the chicken. Rub the spices all over, even under the skin and inside the cavity too. Now leave this set up aside.

Now slice down the potataoes into 1/2 an inch thickeness roundels.

Heat a skillet. Add oil to it. When oil is hot enough. Bring the wet-ground paste(half of the reserve) to it. Start stir-frying until its raw odour leaves and oil shows up on sides.

Now add salt, turmeric, chili and ground spices(half of the reserve) to it. Continue frying for another few more minutes.

When spices are aromatic enough, add potatoes and stir fry for 2 minutes. Maybe till it coats oil on all the sides.

Now stuff this Masala potatoes inside the cavity(of the hen). The cavity could be small...so reserve some potatoes for garnishing!

Spray oil in an aluminium foil. Place the chicken over this. Again cover the chicekn with another aluminium foil. Now place the whole set-up over a baking tray.

Now preheat oven over 350 degrees.

Bake the chicken for complete 1 and 1/2 hours - 2 hours over 350 degree. Always bake breast side up.

When the chicken is done thoroughly...allow it to sit for another 15 minutes as resting time.

Now remove tit from the heat. Garnish with remaining potaoes. Serve steaming hot as a main dish!

Labels: Chicken, Fowl, Potato

Stuffed Banana Chili Bajji:(Hyderabadi Style)

Green Chili Bajji. Beach Molaga/Milagai Bajji. Bajji Molaga.

This is Salma aunty's recipe....she has so much patience....to fienly chop these, stuff and then fry them! Must be hell of a cook. Later after tasting her recipe...I felt like making them on my own. Pretty messy work to do. But I liked it.

Ingredients:

Banana Chilies 6-8
Gram flour 1 cup
Salt
Baking soda 1 pinch
Rice flour 2-4 spoons
Chili powder 1 spoon
Oil for frying.

For Stuffing:

Finely chopped onions 1 cup
Lemon juice few spoons
Salt

Method:

Make an incision in the chilies. Remove the contents.

Mix onion with little salt and clemon juice. Now stuff this inside the chilies. Pack well and set aside.

In a bowl mix all the above said ingredients except chili and oil. Make a smooth runny consistency batter.

In a deep frying pan,heat oil. Maintain the stove on medium to high flame.

Dip the chilies and fry them in hot oil. Fry very few at a time. Never load them.

Fry them till golden brown and till outer layer is crispy. Repeat the same for each batch.

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

Labels: Snacks

Kadai Mushroom:

Mushroom in Rich Yogurts Sauce. Mushroom Yogurts Curry.

Ingredients:

Button Mushrooms - quartered
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Kashminri chili powder/Chili powder 1 spoon
Coriander seeds powder 1/2 spoon
Garam Masala powder 1/2 spoon
Fresh yogurts 1 cup
Oil 1/4 cup.

For Tempering:

Dry red chilies 6
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add onion paste and fry till it turns to golden color.

Add ginger + garlic paste now, fry real good until its raw odour leaves.

Now add tomato puree too. Continue stirring until oil shows up on top.

Add salt, turmeric, chili, coriander and garam masala powders. Fry for few minutes.

Now add quartered mushroom pieces and fry real good.

Add 1-2 cups of water. Cover and cook till its tender.

When it is done and gravy thickens as well, stir-in yogurts. Try to set the stove over medium heat now. Do not cover. Let it come to boil once or twice. Remove from heat.

Now in a seperate shallow pan, heat oil. Fry chilies and curry leaves. Garnish the curry with this.

Serve warm as a side dish for chappathis, pulkas or even palin rice.

Labels: Mushroom

Kathirikkai Theeyal:(Kerala Style)

Kathirikkai Kara-Kuzhambu. Brijal in Rich Tamarind-Coconut Sauce. Egg-Plants in Tamarind-Coconut Gravy. Baingan Pulusu.

Ingredients:

Indian Violet Egg-plants 6-8
Coconut 1 small- grated
Purple Onions 1 chopped
Garlic 10-15 beads - crushed
Country Tomatoes 2-3 chopped
Tamarind - Cricket ball size
Salt
Turmeric powder 1/2 spoon
Chili Powder 1-2 spoons
Jaggery 1 spoon
Rice Flour 1-2 spoons
Sesame oil 1/4 cup.

For Seasoning:

Mustard seeds 1/2 spoon
CUmin seeds 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Sesame oil few spoons.

Method:

Make 2 slits in the egg-plants, as shown in the picture. Leave them in water until cooking.

Soak tamarind in warm water for 20 minutes. THen extract a thick milk from it. Set this aside.

Heat a handi/wok. Add oil. Fry garlic until they are fragrant.

Then add onion and fry them too. When onions turn to golden color, stir-in tomatoes and continue cooking. Maybe cover and cook for few minutes.

When tomatoes turn pulpy and oil shows up on sides....add salt + turmeric + chili powder + jaggery and rice flour. Fry exactly for 2 minutes.

Now stir-in egg-plants. Fry real good, until oil coats all over the vegetable.

Now add tamarnd extract, cover and cook.

Meanwhile...add few spoons of oil in a pan. Stir-in grated coconut. Fry real good over medium heat. Maybe continue frying till coconuts turn to reddish brown color and whole house is aromatic.

Now by adding little water to it....wet-grind the fried coconut to thick paste. Set aside.

When the egg-plants are done and gravy thickens as well....add this coconut paste. Bring this to boil once or twice. Remove from heat and transfer to display vessel.

Now in a small pan, heat oil...add one by one the seasoning items mentioned above. Fry till they crack well. Now runt hsi seasoning over the gravy prepared above.

Serve warm with steam cooked rice.

Labels: Veg Kuzhambu

Cauliflower Do Pyaza:

Gobi-Piyaz Ka Sabzi. Fool Gobi Piyaz ka Sabji. Cauliflower Vengayam Poriyal - my way.
Cauliflower with Onion Fry.

Ingredients:

Fresh Firm Cauliflower 1 large head
White Onions 1 small grated
Ginger 2" size peeled and grated
Garlic 3-5 beads minced
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Ghee 1/4 cup

For Dressing:

White Onions 5 large - sliced
Jalapenos/ Green chilies 6 sliced
Cilantro leaves few.

To Be Hand Pounded With/Without Toasting:

Black peppercorns 1 spoon
Fennel seeds powder 1/4 spoon
Cumin seeds 1 spoon
Cardamon pods 3-6
Cloves 3
Cinnamon sticks 1.

Method:

Cut the cauliflower into huge florets. Now leave them in warm water for 10 minutes. Maybe add little salt or lemon juice tot his water.

Now held in a colander, remove the florets alone. Steam cook them for 5-7 minutes. While steaming it...add salt to this water. So that slowly the salted vapours infuse thro' the florets.

Meanwhile hand pound the spices said above.

Heat a large, heavy bottomed skillet. Add grated onions, ginger and garlic. Fry them real good. Maybe till they are fragrant.

Further add salt, turmeric, chili and powdered spice to this. Continue frying. Maybe till the spices are fragrant.

Stir-in steamed vegetable now. Toss them real good, so that oil and spice coat well.

When they are done, remove from heat and transfer to display vessel.

In a separate skillet, heat oil sauted jalapenos and onions till golden color. Now garnish with sauted onions, jalapenos and cilantro leaves.

Serve warm as a side dish. Enjoy!

Labels: Cauliflower

Barotta:

Muttai Barotta. Brotta. Thin Barottas. Plain n Simple Barotta. Home-made Barotta.

Ingredients:

All Purpose Flour - 1 cup
Salt
Baking Soda 1 pinch
Baking Salt 1 pinch
Dalda/Vanaspathi - melted 1 cup
Egg Whites 1-2
Warm Water for Kneading - 1/2 cup
Working Flour - 1 fistful.

Method:

Bring flour, salt, baking soda + salt togather in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of melted dalda to it. Leave thsi set up for 2 hours. Cover the dough with damp cloth.

Now make equal parts out of it. Make them into fine fissure less roundels.

Knead them like you do for chappathis/tortillas. Make it too thin as possible. If the kneading goes out of shape...dont panic. Make it thin.

Now to this thinnest layer.....run few spoons of melted dalda and spread evenly, sprinkle some working flour on it. Sprinkle evenly.

Now take a sharp knife and cut them like thin strips. Maybe each thin strips should be like 1/2 an inch thickness.

Well now pile up all the stips one above the other. Get me? The working flour acts like buffer....so they don't stick too hard togather. Once piled up everything. Make a twist...make them like roundels again.(Get me like you do for layered chappathi)

Knead this roundels again with uniforn thickness. Repeat the same for all the remaining dough too.

Heat an iron skillet, run few spoons of ghee, toast the barottas till they are done.

Now place these barottas in wide plate, using both hands, slightly fluf it...while they are still warm.

Thats it. Enjoy with Egg curry or Salna.

Labels: Eggs, Indian Bread

Sweet Corn Cream Soup:

Sweet Corn/Feild Corn Cream Soup. Corn Creamy Soup. Makkachola Soup. Creamy Sweet Corn Soup. Corn Soup.

Ingredients:

Sweet Corn/Feild Corn 2-3 cobbs
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:

If its frozen corn...thaw for few minutes in microwave. Then shred the kernels alone. Set aside.

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 cut shredded kernels. Bring this to boil once or twice. Do not over-cook them(if it is feild corn...little over cooking will do).

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

Labels: Soup