Showing newest 20 of 70 posts from September 2008. Show older posts
Showing newest 20 of 70 posts from September 2008. Show older posts

27.9.08



Vazhakkai Varuval:(Version 2)

Plantain Fry. Vazhaikkai Varuval. Attikkai Koora/Fried Kacha Kela.


Ingredients:

Plantain 1 large
Garlic 1 whole head cut into tiny pieces/minced
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Salt
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1-2 cup

Method:

1. In a deep bottomed vessel add 1/2 cup of water. When the water is warm enough add salt, turmeric powder and chili powder.

2. To this masala add plantain pieces and cook with lid. Sim cook with lid. Never add extra water to this. The plantain should be cooked with this masala alone.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and rotate them to all sides with spatula. While using spatula make sure of not cutting the vegetable. Better to have wooden spatula.

4. In a deep frying pan add oil. When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add plantain. Do not cover them now. Maintain the stove in low heat.

5. Let the plantain get well fried the other side too. The plantain should be crispy outside and yet bajji like inside. This is the correct time to serve.

6. This fry is good combo with simple Dal rice, Curd rice or Rasam rice.

Peas Uthappam:

Ingredients:

For Batter:

Raw rice 1 cup
Parboiled rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Thoor dal 1 fistful
Sesame oil few spoons
Yeast 1-2 spoons
Soda 1/4 spoon
Salt as per taste.

For Toppings:

Potato 1-2(optional)
Fresh green peas 1 cup
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1 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.

Masala preparation:

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

2. In a separate vessel boil peas with little salt in it.

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. Let it come to tuff filling consistency. Make sure the raw spices odour leaves too.

5. Now add mashed potatoes and as well as mashed peas to the above masala either removing from the stove or still placed over low flame.

6. Mix them well by further adding coriander leaves. Remove from heat.



Method:

Batter:

Soak first 5 ingredients (for batter) around 5-7 hours.

Then wet-grind it coarsely to thick, dropping consistency batter.

Now mix other 4 ingredients to it. Let it ferment. Maybe for 7 hours.

Uthappams:

Have the toppings preparations next to the stove.

Heat a small pan, smear a spoonful of oil. Now make thick pancake using a laddle of batter.

Top with chopped peas masala. Cover and cook for few minutes. Then run a few spoons of oil on the sides. Either turn over to the other side or serve as the same.

Serve warm with sambar and chutney.



Baby Corn Noodles:

Ingredients:

Noodles 1 box(wheat based)
Carrot 1
Jalapenos 4 sliced
Eggs 3
MSG pinch
Salt
Thick Soy Sauce few spoons
Garlic based soy sauce few spoons
Asian Garlic Sesame oil few spoon.

Method:

Chop carrots and jalapenos into 1 inch size bits. Set aside. You could either cut or slice baby corn(your choice).

In a large croak pot, boil water. Stir-in noodles. Cover and cook for few minutes.

When the noodles is done soft, run this water over a large colander. Drain well. Wash this cooked noodles with cold water. This avoids stickyness. Set aside.

Heat oil in a large wide, heavy bottomed wok. Crack eggs, Add enough salt and scramble them well. Then set aside.

In the same, heat little more oil. Add veggies and stir-fry for a while. Add salt and MSG. Set this aside too.

Now heat oil again, stir-in noodles. Add scrambled eggs, veggies, soy sauce and garlic soy. Stir-fry over high heat.

When they are aromatic and well fried. Remove from heat.

Serve warm with tomato ketchup. Enjoy!


Anchovy Rice:

Ingredients:

Dry Anchovies 1 cup full
Cold Cooked rice 1 bowl ful
Large red onion 2-4 finely chopped
Large country tomatoes 2-4 finely chopped
Garlic 2 whole - peeled and semi-chushed
Turmeric powder 1 + 1 spoon
Chili powder 2 spoons
Green chilies 5 slitted
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 fistful
Urad dal 1 fistful
Curry leaves 1 cup
Sesame oil 1 cup.

Method:

In a running water wash the dry fish several times. Maybe until water runs clear. Now sprinkle 1 spoon of turmeric powder to this and mix them thoroughly. Set aside for 14-20 minutes.

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

Now add green chilies and curry leaves....let them fry well.

Further add chana and urad dal...fry them till it turns to reddish color.

Now add garlic and fry them till fragrant and followed by onions. Fry onions till it turns to golden color. Again followed by tomatoes....fry them till it looses its water content.

To this add turmeric and chili powder. Let them blend well.

Now again wash the dry fish...until the water runs clear.(as we marinated it with turmeric powder)

Add this fish to the above set-up. Also add cold cooked rice(which has been salted)! Cover and cook for 15-20 minutes over low - medium heat. Once the dry-fish is done and rice turns slightly crispier...remove from heat.



Aloo Methi Fry:

Potato-Fenugreek greens Fry. Urulai-kizhangu Vendhiya keerai Varuval.

Ingredients:

Potatoes 2 large
Fenugreek greens 1 (leaves alone 1 large bowl)
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin powder 1/4 spoon
Coriander powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Uead dal 1 spoon
Oil few spoons.

Method:

Boil potatoes for about 10-15 minutes. Peel them and cube them. Set aside.

In a wide wok, heat oil. Add mustard, cumin and urad dal. Let them splutter well.

Stir-in potatoes now. Fry over high heat for few minutes. Let the oil get well coated to it.

Turn back to medium heat....add salt, turmeric, chili, coriander and cumin powders to it.

Fry real good. When you feel the potatoes are crispy and reddish in color....add greens and stir-fry over high. Let the greens wilt and also lose its moisture completely.

Serve warm to go with your chappathi or rice.

Tomato Semiya:

Tomato Vermicelli.

Ingredients:

Vermicelli 1 cup
Green chilies 3 finely chopped
Garlic 6 cloves finely chopped & minced
Onion 1 medium finely chopped
Toamtoes 6 (country ones) finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1-1 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Cook vermicelli with salt and a spoon of oil in it. When they are done, spread them in a wide tray and set under fan....to get well seperated and stiff.

In a handi/kadai/wok. Heat oil. Add mustards, asafoetida, chana urad and curry leaves to it. Let them crackle well.

Now add chilies, let the crack too.

Followed by garlic and onion, wait tillthey are fragrant.

Now add toamtoes, salt, pinch of turmeric and chili powder. Cover and cook. When the toamtoes turn pulpy and oil shows up on sides...remove from heat.

Now stir-in vermicelli and mix them well. Now transfer them in a dispaly dish.

Serve warm or at room temeprature.


Kollu Saadham:

Horse-Gram Rice Dish.

Can you beleive it....horse-food is eaten by humans! There is a saying in Tamil language ' ellaichavanukku ellu, kozhuthavanakku kollu'...oh what a rhyming! Means....a slim person should take a diet based on sesame(it helps to put on healthy weight)and a fat amn should go on horse-gram diet(yeah it helps to shed down extra fat).

Horse-gram is prepared at home occasionally in soup form, rasam and rarely even sundal form. The key is one should use the same water...in which we soaked them or pressure cooked them. This water along with the gram are so nutritious! They help to flush the bad cholesterol. Mommy says...if we take a spoon full of horse-gram powder along with water...early in the morning, it reduces abdominal fat. Wow nice short-cut! No need to go through all the cooking process!:)

Anyway...today, I made this rice dish with left over horse-gram. When I cooked extra-batch.....still didnt feel like wasting them. So made this recipe, its a fix recipe!

Method:

Horse-gram 1 small cup
Par-boiled Rice 1 cup
Salt
Dry red chilies few crushed
Curry leaves few
Mustard seeds 1/2 spoon
Oil few spoons.

Methods:

Soak horse-gram in water for baout 7 hours/overnight.

Pressure cook them till tender...maybe for about 6-7 whistles. Retain the water as well.

In a crok pot, add oil. Add mustards, chilies and curry leaves. Let them pop and splutter well.

Now stir-in rice, add salt and followed by horse gram along with its water. Maybe add a little more water. Measure up...1 cup of rice needs 2 cups of water.

Cover and cook till the rice is done!

25.9.08






Capsicum Stir-Fry:(Chinese Style)

My friend Tina prepared this dish on her house warming party. I gave a try!

Ingredients:

Green Bell Peppers(capsicum)3 or 4
Soy sauce thick 1-2 heavy spoons
Ginger 1" grated
Garlic 1 bead minced
Dry red chili flakes 1 spoon
Teriyaki sauce
Honey 1 spoon
Olive oil few spoons.

Soy and teriyaki sauce has enough salt already....so if necessary add little bit of salt!

Method:

Dedeed and slice the bell bell peppers.

In a large wok, heat oil. Add ginger and garlic to it. Fry till fragrant.

Add peppers and stir-fry for about a minute.

Then add all the remaining ingredients and stir-fry over high...till it is done!

Serve to go with your meals as side dish.

9.9.08





Tofu Curry:

Ingredients:

Tofu 100 grms cubed
Onion 1 small grated
Onion 1 smal chopped
Ginger-garlic paste 1 spoon
Tomaots 2 puree
Tomato 1 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Oil few spoons
Cilantro few leaves.

Method:

In a pan, heat oil. Add onions(both grated and chopped)fry real good!

Maybe add little salt to hastent he process. Now add ginger-garlic paste to it. Fry till its raw odour is gone.

Now add toamtoes(both puree and chopped). Add tofu too.

Add turmeric and chili powders. Cover and cook!

Serve to go with your Indian bread(chappathi, roti or poori).


Thala Kari Perattaal:

Goat's Head Masala. Crown Curry.

This is again Ponnusamy Chettinad Restaurant's special dish. One of the country style recipe.

Ingredients:

Goat's head 1
Ginger 2" grated
Garlic 6 beads minced
Salt
Turmeric pwoder 1/2 spoon
Chili powder 1/2 spoon
Pepper powder 2-4 spoons
Curry leaves
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

Method:

Ask you butcher to clean them for you. They have some procedure like burning to remove the fine hairs and chopping them into slices.

Wash and wash thoroughly in running tap water several time. Add turmeric while washing...it is said to remove the nasty smell.

In a deep wok, heat oil. Add mustard, cumin and curry leaves.

Then followed by ginger-garlic paste. Fry them till raw odour leaves the pan.

Add salt, turmeric and chili powders.

Now stir-in washe and slices goat's head. Fry for about 2 minutes.

Add 2 cups of water....cover and cook till tender.

When the meat is almost done...add pepper powder and continue frying over high heat for another 5-7 minutes.

Serve warm to go with Appam, Idly, dosai or rice.


Manathakkali Kai Kara-Kuzhambu:

Ingredients:

Manathakkali Berries (fresh 1 cup)
Cricket ball size Tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice 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 few.

Method:

Wash and clean the berries.

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, sugar and rice powder. Toss them together.

Add the berries now. Fry them for a while. Maybe till they are kind of fried a little.

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

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna 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 ghee over it.....just before serving.



Pacha Sundaikkai Kara-Kuzhambu:

These turkey berries are used in Vatha Kuzhambu(in dry form). I always liked the fresh ones in Kara-Kuzhambu. This is my Mommy's recipe. This simple berry makes the kuzhambu aromatic and tasty. Well...its also good in maintaining blood glucose leavel.

Ingredients:

Turkey Berries (fresh 1 cup)
Cricket ball size Tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice 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 few.

Method:

Wash and clean the berries.

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, sugar and rice powder. Toss them together.

Add the berries now. Fry them for a while. Maybe till they are kind of fried a little.

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

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna 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 ghee over it.....just before serving.



Kadalai Paruppu - Kozhuppu Kuzhambu:

Cholsterol Kuzhambu!!! No kidding...........It is Cholesterol Gravy!!!

Ask your butcher to trim the goat's cholesterol for you. Use very little....or it could upset your tummy. This is definetely not a healthy dish. Just for a change....fix this country style kuzhambu!!! Never get addicted......yeah it would be tempting. As we do genetically crave for fat and fatty substance.

Ingredients:

Thonjal/Goat Meat's Cholesterol 100 grams
Chana dal 1 cup
Ginger-garlic paste 2 spoon
Salt
Turmeric powder 1 psoon
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add curry leaves and ginger-garlic paste. Fry till the raw odour leaves the pan.

Add salt, turmeric and chili powder to it.

Then add chana dal. Add 2 cups of water. Allow the dal to get cooked.

Once the dal is done and at the same time intact...add cholesterol. Continue cooking another 5-7 minutes or until the cholesterol is done.

When the gravy thickens and oil shows up on sides...remove from heat.

Serve warm to go with your steamed ric.


Chicken Pakora:

I often see the menu saying Chicken Pakoda.....but soon they will be bringing in Chicken 65 / deep fried chicken. They are not even close to pakora recipe! I wonder why! Anyways....here is the exact method of making Chicken Pakoda/pakora.

Ingredients:

Chicken(boneless, breast shredded)1 cup
All purpose flour 1 cup
Egg whites 1
Salt
Green chilies 6 sliced
Onion 1 large sliced
Ajino motto 1 pinch
Curry leaves few
Oil for deep frying.

Method:

In a blender blend shredded chicken once again to paste.

Now mix all the ingredients to it, except oil.

Fry them in smoky hot oil....crumble and drop these in uneven pieces. Fry till crisp.

erve warm as an evenning snack.



Vanjiram Pakora:

This is a fix recipe! I left the King Fish in the freezer for pretty long time! I was in a hurry....and it won't thaw conventionally. The fish lost its shape and was lightly flaking up. Hmmmm.....but I couldnt give up. So just like that...tore them up into irregular pieces and tossed them into strong batter. Yeah deep-fried, it turned up super crispy!!!

Ingredients:

King Fish 1/2 kilo
Ginger 5-6 inch size - freshly grated
Garlic 4-5 cloves - made into paste
Chili powder 1 spoon
Egg white part
Lemon juice from 1-2 fruit
Salt to taste
Soya sauce 2-4 spoons
Cinnamon sticks 1 - powdered
Corn flour 4-6 spoons
Red color (optional)
Oil for frying.

Method:

0. Tear the fish into uneven pieces along with its skin.

1. Mix all the above said ingredients together except fish.

2. Rub this paste to fish and place it in the fridge for about 20 minutes. Don't forget to close it with lid while refrigerating.

3. Bring the oil to boiling point and maintain it on the medium flame.

4. Fry these marinated fish until it is reddish brown.

5. Garnish them with crisply fried curry leaves, green chilies and garlic.

Night Shade Greens Masiyal




Manathakkali Keerai Masiyal:

Ingredients:

Manathakkali Keerai 1 bunch
Onion 1 small roughly chopped
Garlic 5 beads
Tomato 1 small chopped
Green chilies 3-5 chopped
Tamarind paste 1/2 spoon
Cooked thoor dal 1 cup(optional)
Salt
Sesame oil few spoons.

For Sesonning:

Thalippu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seds 1/4 spoon
Asafoetida 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3 - splitted
Curry leaves few
Sesame oil few spoons.

Method:

Wash and clean the greens. Cut away the thick stem, retain the soft stems and leaves alone.

In a wok, heat few spoons of oil. Add chilies, garlic, onion and toamto and saute for few minutes.

Then add greens, salt and tamarind to it. Cover and cook....till they wilt.

Now grind them coarsely using mann-chatti/kal-chatti.

In a seperate pan, heat oil. Add the sesonning items one by one, wait till they pop and splutter. Now run this sesonning over the masiyal made above.

Serve warm to go with plain rice. Adding steamed rice to the mann-chatti and make a earthern pot meal - tastes better this way too!

Coconut Kozhukattai:

Ingredients:

For Filling:

Grated coconut 1 cup
Sugar 1/2 cup
Carmamom powder 1/2 spoon

For Dough:

Rice flour
Salt
Luke warm water.

Method:

Mix all the filling ingredients together and set aside.

Spread the rice flour in a clean cheese cloth and fold them. Now steam the same for 10 minutes.

Transfer the warm flour to a wide vessel. Mix salt to luke warm water. Now slowly add this water to the flour and make a tuff dough. Make equal parts out of it.

In a oil smeared sheet. Place the roundels. Cover the sheat and using your finger tip flatten them.

Now place a spoonful of filling in it. Repeat the same for all the remaining dough.

Steam these for about 10-12 minutes.

Simple Modhak ready.

Drumstick Greens Rasam



Murungai Keerai Rasam:

Ingredients:

Moringa Greens 1 cup
Dry red chilies 5
Garlic 1 whole head with skin crushed
Tamarind water 1 cup
Tomatoes 1(optional)
Salt
Turmric powder 1/4 spoon
Rasam powder 1 spoon
Mustard seeds 1/4 spoon
Peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Heat oil. Add mustard, pepper, cumin, asafoetida, red chilies, garlic and curry leaves to it. Wait till they splutter up.

Add salt, turmeric and rasam powder. Further add tamarind water, moringa greens and tomatoes as well.

Bring this to boil...just once! Remove from heat.

Serve warm to go with plain steamed rice.


Mixed Veggie Sambar:

Ingredients:

Mixed Veggies of your choice
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

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

Method:

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in sliced and chopped veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Aatu Kaal Soup





Aatu Kaal Soup:(Country Style)

Goat's Leg Soup. Aatukaal Soup. Aattukaal Soup.

Ingredients:

To be Toasted Each Seperately and Powdered Together:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Goat's legs 4(ask your butcher to chop it down for you)
Scalion 1
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Wash and clean goat's legs. Make sure that your butcher heated the legs over fire and then chopped it. Putting them over fire.....for a while will remove even the finest hair,in case!

Now pressure cook these legs, with limited water. Add salt as well! Around 10-15 whistles will do! Set aside.

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add cooked goat' leg along with its broth, salt and pinch of turmeric to it.

Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices seep into the goat's legs cum soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.

I prefer this soup during severe cold and cough!