Showing newest 20 of 36 posts from October 2008. Show older posts
Showing newest 20 of 36 posts from October 2008. Show older posts

18.10.08



I am certainly thrilled when Viki passed this Award to me!!! Being an introvert blogger...I didn't expect this!!! Well......thought its time to get out and meet my fellow bloggers! Thank you so much Viki!!!

Meet
  • Vikki Xavier


  • Wow....N33ma has also shared the same butterfly award with me, thank you so much dear...

  • Neema


  • Vij has shared the coolest blog award with...I am glad that she chose me. Thanks a bunch dear...

  • Vij


  • The rules of the award are:

    Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs. I am happy to pass on this award to my fellow blogger friends.

  • Kay

  • Jayaree Satish

  • Ramya

  • Sukanya Ramkumar

  • Priya

  • Priar's

  • Sireesha

  • Shreya

  • Lakshmi Venkatesh

  • Lavanya


  • Congrats Y'll !!!

    All you have to do is:

    Just right click and save the butterfly award image in my blog to your desktop.If you are in blogspot, just add a side tab in the right side of template and upload the image. Otherwise you open the original template you are using and upload this photo to it.

    17.10.08

    Akhrot Halwa



    Akhrot Halwa:(Version 2)

    Walnut Halwa. Akhrot Halwa. Nuts Halwa. Pecan Halwa.

    Its again my favourite Mughalai Style recipe. Akhrot Halwa is famous around North-Arcot belt. Its prepared during Ramadhan month! Rich in nuts satisfy you after long fasting hours! Myself and my Brother like to have it quite often. It is Yummy and has very different taste from regular halwa's. Probably because they use lots of 'milk gova/khoya' here. Hmmmm, cant wait to have it!!!

    So...there is no great difference between my version 1 & 2. I have tossed plenty of whole nuts for decoration. Used home-made ghee and twist here is actually the food color! Although I hate to color my food with chemicals...I did it this time....just once!

    Ingredients:

    Walnuts 2 cup slightly toasted and grated
    Ghee 2 cup
    Sugar 2 cup
    Milk gova/khoya 2 cup
    Heavy cream/milk 1 litre
    Condensed milk 1 cup
    Cardamon seeds powder 1 spoon
    Food color of your choice
    Favourite nuts of your choice for decoration.

    Method:


    Toast/ fry in ghee...all the decoration nuts first and set aside.

    Mix sugar and heavy cream and boil them, reduce it into half(maybe add cardamon seeds powder too)

    In a separate pan, heat ghee and add gova, fry it real good. let it get loosened up first and slightly change color. That is golden brown. Do not fry beyond this point. It may become too brown.

    So now to this fried gova add reduced milk. Further add condensed milk to.

    Toss your grated walnuts + color and cook them. When the halwa consistency is achieved, it leaves the pan. Maybe one can run few more spoons of ghee at this point.

    It turns up into dark velvety brown color. With distinct aroma. Now toss the fried nuts from step 1 to it. Mix well! Serve this after heavy meals as dessert. Heaven!!!

    13.10.08

    Marina Cafe's Grilled Chicken Biriyani





    Marina Cafe's Grilled Chicken Biriyani:

    Tandoored Chicken Biriyani. Slow Cooking Recipe. Extra Hot Biriyani. Tandoori Chicken Biriyani.

    Once again Biriyani recipe!!! I know you guys are pulling my leg there! Can't help it! Though we taste this common food at any place now! People have become really skilled in making it! Its no more ethnic food! Infact I have taught Biriyani recipe to all my American friends! Even then.....a slight twist in the recipe...its like...Oh I need to try this! I happend to taste this wonderful Biriyani.....in this small eat area(restaurant)" Marina Cafe"! Just opposite to Marina Beach(Chennai)! Yeah...the same old dirty beach for couples(so called lovers). Anyway....my Aunty and family took me to this restaurant! And uncle said...being a Biriyani fan...I should probably taste this and give some opinion on it! It was Awesome! Very hot version! One good speciality to this recipe is....they have used grilled chicken....so extremely flavourful and slo...slow...slowest cooking! Wow....it has become so hard to hear these words today "Slow Cooking"! Sounds nice to me!

    Ingredients:

    For Marianation:

    Chicken 2 leg piece
    Red hot peppers 1-2
    Onion 1 bulb
    Ginger 2"
    Garlic 4-6 beads
    Tomato 1
    Mint few leaves
    Cilantro few leaves
    Salt
    Lemon juice 2 spoons
    Yogurts
    Ghee 1/4 cup.

    For Biriyani:

    Basmati rice 2-4 cups
    Cinnamon 1 stick
    Cloves 5
    Cardamom 7 crushed
    Birinji flower 1
    Bay leaves 2 crumbled
    Marati Mokku 1
    Rose petals few
    Saffron few strands
    Green/Red chilies 6 sliced
    Onion 1 sliced
    Tomatoes 2 chopped
    Mint leaves 1 handful
    Cilantro leaves few
    Salt
    Chili powder 1 spoon
    Ghee 1 cup.

    To Garnish:

    Green chilies 2 sliced(deseed)
    Red chilies 2 sliced(deseed)
    Curry leaves few
    Ghee 1/4 cup.

    Method:

    Blend all the ingredients mentioned under marination(except chicken). Now marinate chicken in this for about 7 whole hours(best to do it overnight).

    In a charcoal oven....slow grill these chicken. Often coating with the excess marination liquid. When the skin turns slightly crisp and chicken is almost done...remove from the griller.(Well...not necessary for thorough cooking here).

    Heat ghee in a wide mouthed vessel. Add all the spices(cinnamon, cloves, cardamom, birinji flower, rose petals, saffron, bay leaves and marati mokku). Allow them to pop up.

    Then add sliced chilies....wait till it crackles.

    Now add onions and fry real good. Maybe till it turns to golden color!

    Add tomatoes too. Once they wilt and oil shows up on top. Add grilled chicken to it.

    Further add mint and cilantro leaves. Fry for about 2 minutes. Let these spices and oil coat to the chicken.

    Now add rice...fry till rice coats oil all over!!

    Transfer the content to oven safe container. Add 1:2 cups of water(1 part rice, 2 parts water). Now cover with aluminium foil. Slow cook in the conventional oven. Maybe for 3 hours under minimum possible temperature. Temperature....setting is up to you...how slow you want it!

    In a seperate pan, heat ghee and fry these garnishing items one by one...till crisp! Set aside.

    When the biriyani is done...top them with above garnish! Enjoy!!!

    9.10.08

    Kovaikkai Sambar



    Tinda Sambar:

    Kovaikkai Sambar. Dhondakkai Sambar.

    It used to be another boring Sambar in University Hostel! They will make this sambar 2-3 times a weak! We hated it! But not anymore....now I rarely spot this veggie in the market! I got so little this time(that was the last few pieces left in an Asian Grocery Store)not to mention....drove 70 miles for that!! It was so little to make fry or to try anything new....so went with that hostel menu!

    Ingredients:

    Ivy Gourd 1/4 kilo(Sliced)
    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 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, sambar 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

    Baked Hariyali Tofu




    Baked Hariyali Tofu:

    Spicy Baked Tofu. Hot Baked Tofu.

    This is Pari's idea of amrinating everything.....he makes a spicy greenish paste with chilies and herbs....give it a nice rub. Then he bakes....he is health nut. So even fritters, falafel.....he bakes.

    Ingredients:

    Tofu firm & water packed 200 grams
    Salt
    Cilantro leaves few
    Mint leaves few
    Jalapenos 1 cored and chopped
    Onion 1 bulb
    Garlic 2 beads
    Ginger 1" grated
    Olive oil few spoons
    Yogurts 1 cup
    Lime juice/lemon juice 2-4 spoons
    Cilantro leaves to garnish.

    Method:

    Wet-grind coarsely all the above said ingredients(except 1st and last).

    Then run this over cubed tofu's. Ziplock them in a baggie and leave it in fridge overnight!

    Spray oil in an aluminium foil. Place these cubes...well apart.

    Bake them at 350 degrees for about 15-20 minutes.

    Garnish with cilantro leaves! Serve warm as a side dish!

    Mushroom Soy Soup



    Mushroom Soup:

    Mushroom Thin Soup. Mushroom Soy Soup.

    Ingredients:

    Mushroom 6-8 pieces
    Soy sauce thin 4 spoons
    Black pepper 2-5 turns in pepper mill
    Salt as per taste
    Vegetable broth
    Olive oil 1 spoon.

    Method:

    Slice the mushrooms, stir-fry them..using 1 spoon of oil.

    Add soy sauce and vegetable broth. Cover and cook till tender.

    Sprinkle pepper finally and serve to go as an appetizer!

    Potatoes n Dry Shrimps Karakuzhambu




    Potato Dry Shrimps Kuzhambu:

    Urulaikizhangu Kaaindha Era Kara Kuzhambu.

    I found these teeny little dry shrimps in Korean Market! So thought of pairing them with potatoes....its tangy curry dish!

    Ingredients:

    Potatoes medium size 6-8(One can use baby potaoes/ large one cubed)
    Dried Shrimps 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 baby potatoes.Retain its skin or If you prefer....scrape the skin-off.

    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. Blend them together.

    Add the potaoes and shrimps 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....also shrimps are little bulged. 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.

    Star Fruit


    Star Fruit Salad:

    I happen to spot this fruit recently in the local market! Its very low in calories....just 30 cal af fruit and good source of vitamin C. Its a winter fruit....helpt to ward cold, flu..etc. They are rich in fibre...promotes digestion!

    Since the fruit is star shaped...makes excellent choices for salad decoration! The fruit is actually greenish to yellow color! A full ripe fruit could eb entirely yellow and slight brown tinge at teh edges(asters)! Wel....personally I like over ripe fruit...as they are fully packed wtih anti-oxidnats and flavonoids.

    Ingredients:

    Star fruits 3 sliced
    Black grapes 1 bunch
    Salt
    Chili powder
    Lemon powder
    Cumin powder
    Black salt
    Whilte pepper
    Olive oil few spoons.

    Mehtod:

    Nothing much...toss a dash of aove spices to the slices. Cover and chill! Let them settle for about 2 hours.

    Serve chilled as a refreshing salad!

    Kovaikkai Thengai Poriyal



    Tinda Thoran:

    Ivy Gourd Poriyal. Baby cucumbers Stir-fry. Kovaikkai Poriyal. Dhondakai Kopara Koora.

    Method:

    Ivy gourd - slice them (1/4 kilo)
    Dry coconut - grated 1 small cup
    Green chilies 1-2
    Salt
    Turmeric pinch(optional)
    Mustard seeds 1/4 spoon
    Curry leaves few
    Oil few spoons.

    Method:

    Grate coconut and chilies together in a blender, set aside!

    In a wok, heat oil. Add mustard and curry leaves. Crackle them!

    Add veggies, salt them. Cover and cook.

    When they are half the way done...add grated chilies and coconut. Stir-fry over high heat. Remove from heat!

    Serve as side dish to your South Indian meals.

    Wheat Barotta



    Whole Wheat Barotta:

    I don't know how many of you all will agree with me! When you rigorously diet....you crave more for toasted and crispy food! Not to metion...most of the crispy food in the marker are loaded with transfat and they are deep fried! My friend Tina said...she toast the pita bread(Iranian bread)and cut them into wedges...and eat them all along to control cravings! Its so novel. I have a similar way of fixing as well! After dieting with veggies, fruits and no carb diet.....I beleive in whole wheat bread....for instant energy! Carb is always a deck of crads size to me! Either brown or parboiled rice a cup or wheat bread! Though I mastered the art of soft chappathi in the worl...like my mommy....since its fitness freak recipe....its going to have some unusual tips.

    Yeah.....I always mention to make chappathi over high flame...and often turning for soft ones,right!! But here.....toast these Barottas over low heat.....for long time on each side. The result will be crispy, cracker like roti! Break them into wedges and eat them...when you crave for salty snacks, chips or cookies! Works well!

    Its whole-unbleached wheat...rich in B-complex and its complex carb....will make you fight hunger for long time! So fix them for luch.....it will avoid lmid afternoons cravings!

    Ingredients:

    Whole wheat flour - 1 cup
    Wheat husk(if you buy bleached wheat...add this)2-4 spoons.
    Salt
    Baking Soda 1 pinch
    Baking Salt 1 pinch
    Olive oil
    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 oil to it. Leave this 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 oil 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 oil, 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.

    Plantain Poriyal



    Plantain Rice Fry:

    Vazahikkai Arisi Poriyal. Green Plantain Fry. Kacha Kela Ka Subzi.

    I happen to taste this recipe in Coimbatore...at friends place. Tho' the original recipe asked for peeling the skin, grating and was without turemric! I have altered all along and practically couldnt bring that orinigal taste or crispy-ness! So.....as a fix, I added rice flour to promote some crispy-ness!! It turned okay! Well......will one day post that original recipe without my overwhelming aimbitions. Meanwhile....try to enjoy this!

    Ingredients:

    Plantain 1
    Rice flour 1/4 cup
    Salt
    Asafoetida 1 pinch
    Turmeric 1 pinch
    Chilies 3 sliced
    Chana-Urad dal 2 spoon
    Mustard 1/4 spoon
    Curry leaves few.

    Method:

    Cook plantain with limited salt till tender. Set aside.

    In a wok, heat oil. Add mustard, chana-urad dal, asafoetida, turemric, chilies and curry leaves.

    Now add this cooked plantain to this above set-up. Fry real good over high heat. Add rice flour to bring some crispyness! When fragrant...remove from heat!

    Tofu Stir-Fry





    Tofu Stir-Fry:

    Yeah....one of those low-cal healthy diet! Catch up...after done with McDonald's, KFC's as guilt relief dinner!! Can even toss them together in minutes....my solution after a hectic day!!

    Ingredients:

    Tofu(extra firm..water packed)200 grams
    Bulb onion 1-2 cubed
    Jalapenos 2 quarted into wedges
    Ginger 2" grated or julienned
    Sesame seeds 1 spoon
    Dry red chili flakes 1 spoon
    Soy sauce thick 1 spoon
    Teriyaki sauce 1 spoon
    Olive oil few spoon
    Green onions few to garnish.

    Method:

    Heat oil a skillet. Add sesame seeds. Wait till they pop.

    Add dry chilies and ginger...bring them to fragrant! Add onions and jalapenos....fry real good for a while.

    Add cubed tofu and fry over high heat.

    Now add soy and teriyaki sauce....fry over high till they are done.

    Garnish with green onions!

    Serve as a side dish or main course!

    Radish Salad



    Radish Salad:

    Mullangi Salad. Mooli Salad.

    The radish has a long history going back thousands of years to the ancient Egyptian and Chinese times. The Greeks and the Romans were also known to utilize the benefits of the radish, and the Romans spread its use to many other European countries.

    The radish was used for its medicinal value where it was believed to stimulate appetite, prevent indigestion and constipation, and treat melancholy. During the middle age, it was also consumed to treat rheumatism and insanity.

    Well...radish has anti-bacterial properties! Its good to eat them raw! Ofcourse Indian variety(white and red both are sulphur rich and makes uncomfortable to eat raw)So best method is mild cooking type of salad! To counter-react that strong sulphur...I have added few spoons of lemon here!

    Ingredients:

    Radish 200 grams
    Lemon juce few spoons
    Mustard 1/4 spoon
    Cumin 1/4 spoon
    Urad dal 1 spoon
    Ginger 1" grated
    Asafoetida 1 pinch
    Chilies 1 small deseed and slice
    Salt
    Oil few spoons
    Cilantro leaves few.

    Method:

    Grate radish and set aside.

    Heat oil in a wok. Add mustard, cumin, asafoetida, urad dal and chilies. wait till they pop.

    Add radish and salt. Make a quick stir-fry...less than 2 minutes.

    Remove from heat...add lemon juice.

    Garnish with cilantro leaves.

    Potato Sambar



    Potato Sambar:

    Urulaikizhangu Sambar. Aloo Sambar

    When I was a kid....Mommy leaves me behind....to visit her parents(during summer vacation). Myself and Dad will have lot of fun together! Yeah...you guessed, I am still Daddy's little Princess! Daddy takes me to office(sometimes...if it is a trip for an Inspection or Feild Visit)....otherwise I have to stay at home. In the evenning he will surprise me taking to Restaurants and we'll go watching movies! When we are really bored....Dad also cooks wonderful meals to me! One such unusual dish is 'Potato Sambar'! I don't know maybe you guys know this already....but my mother never made this sambar(ever)....so when Dad made this....it was simply Awesome! He has invented(atleast for me)several dishes like this! So....on the other day...I was kind of missing those lovely old days! Tho' Potato is not anymore my choice of veggie....felt like being with Dad! So here you go!

    Ingredients:

    Potato 1/4 kilo(Sliced into wedges)
    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 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.

    Blackberry Juice



    Blackberry Juice:

    Blackberries, its leaves, roots even bark is said edible here.....and also folk remedy for various ailments. The Native American tribes, used them extensively... it had many other surprising uses! The leaf is more commonly used as a medicinal herb, but the root also has medicinal value. Young edible shoots are harvested in the spring, peeled and used in salads. Delicious Blackberries are edible raw or made into jelly or jam here. The root-bark and the leaves are astringent, depurative, diuretic, tonic and vulnerary. They make an excellent alternative medicine for dysentery, diarrhea, hemorrhoids, and cystitis.

    The most astringent part is the root. Orally, they are used to treat sore throats, mouth ulcers and gum inflammations. A decoction of the leaves is useful as a gargle in treating thrush and also makes a good general mouthwash. The presence of large amounts of tannins that give blackberry roots and leaves an astringent effect useful for treating diarrhea are also helpful for soothing sore throats. A medicinal syrup is also made from Blackberry, using the fruit and root bark in honey for a cough remedy.

    Berries always facinate me! They are seasonnal.....and any seasonnal fruit/berry for that reason...is there for a reason! Berries are loaded with anti-oxidants....the whole world is crazy about this fact and anti-aging! Planning to fight with your free radical damage...fix berry juice a day! Since they are seasonnal....depend on frozen berries!

    Ingredients:

    Blackberries 1 cup
    Sugar as per taste
    Mint few leaves
    Sparkling water 2 cups.

    Method:

    Blend the berries with sugar.

    Do not filter...for better benefits.

    Add sparkling cold water to voluminise! Garnish with mint or lemon wedge....enjoy!

    Orange Rasam




    Orange Lemon Soup:

    Orange-Lemon Rasam. Orange-Neembakai Saaru.

    Lemons and Oranges are rich in Vitamin-C. Most of vitamins lie only close to the skin and on the skin. The lethery rind(jacket)is also loaded with essential oils! Since some of the vitamins are oil soluble and to make use of those essential oils....its good to cook them for a while than eating raw! Cooking makes certain vitamins available to the body!

    Ingredients:

    Orange 1 fruit(washed & sliced)
    Lemon juice 1 cup
    Salt enough
    Dry red chilies 6 broken
    Peppercorns 4
    Cumin seeds 1/4 spoon
    Curry leaves crushed few
    Mustard seeds 1/4 spoon
    Asafoetida 1 pinch
    Turmeric 1 pinch
    Oil few spoons.

    Method:

    Heat oil....in a wok. Add mustard, asafoetida, chilies, curry leaves, pepper and cumin seeds. Wait till they pop.

    Add salt and turmeric.....plus lemon juice, orange slices and 4 cups of water.

    Bring this to boil and remove from heat. Garnish with cilanto leaves.

    Take them as soup! It may no tbe good enough with rice...like any other rasam! Its safe to drink as soup!

    Upma Kozhukattai



    Upma Kozhukkattai:

    Kaara Kozhukattai. Savory Modhak

    When you don't have rice-mill here...its easy to fix this type of Kozhukatai(modhak). Although I hate the fact of soaking and grinding rice....I happend to fix this one day! Well....before I even tried this...I was not sure of....how its going to turn up! I heard this recipe from my Mylapore Aunty Radhai! Oh....she is a great cook in the family! To my surprise....it turned okay!

    Ingredients:

    Raw Rice 1 cup
    Chana-Urad dal 4 spoons
    Mustard seeds few
    Ginger 2" grated
    Curry leaves few
    Asafoetida
    Chilies few chopped
    Onion 1 chopped
    Cilantro leaves few
    Cashewnuts few
    Oil few spoons.

    Method:

    Soak rice for couple of hours and coarsely wet-grind ...using the same water(which you used for soaking). Make sure batter is heavy and tuff!

    In a wok, heat oil. Add mustard,asafoetida, chan-urad dal, cashews, chilies, ginger and onion. Fry real good.

    Now add wet-ground rice batter and add salt. Fry over low heat. Add cilantro too.

    Wait till its moisture evaporates. When the rice is kind of getting cooked...remove from heat.

    Wet your palms in cold water and smear with oil. Make these dough into modhak shapes.

    Steam them for about 10-12 minutes.

    Enjoy as evenning snack or dinner!

    Hariyali Fish




    Hariyali Fish:

    Baked Green Fish. Baked Green Tilapia. Hariyali Machili. Baked Chapalu.

    I never thought of detailing to this extend....but a girl I met, made me to do this! Well...she is also a Research Assistant! I really wonder now!! Okay not all scientist can be good cook after all!While she was cooking....she went on and on tasting the food! Each time...dipping the same spoon after licking, slurping...whatnot! She never tossed even the silliest marinade(about 1 or 2 spoons)....she kept it for further use! Imagine....it was prior mixed with raw meat!

    So while marinating...always place them in fridge! At room temperature bacteria and germs multiply pretty fast! Never ever taste your marinade after adding to raw meat/fish/chicken!!! Never reuse the same marinade that has been tossed with meat! Discard the excess!

    Hariyali fish is nothing but Green colored fish! My brother's recipe! He prepares fresh herb's green paste.....marinate...bake them! Sounds healthy right! Yeah...he is also a fitness freak!!

    Ingredients:

    Tilapia(no much choice here) 2 fillets
    Salt
    Cilantro leaves few
    Mint leaves few
    Jalapenos 1 cored and chopped
    Onion 1 bulb
    Garlic 2 beads
    Ginger 1" grated
    Olive oil few spoons
    Yogurts 1 cup
    Lime juice/lemon juice 2-4 spoons
    Cilantro leaves to garnish.

    Method:

    Wet-grind coarsely all the above said ingredients(except 1st and last).

    Then run this over fish fillets. Ziplock them in a baggie and leave it in fridge overnight!

    Spray oil in an aluminium foil. Place these fillets. Maybe leave enough gap between each fillet!

    Bake them at 350 degrees for about 30 minutes.

    If you like that slight burnt flavor like me.....place them in upper rack for 2 minutes(broil them)....so you'll get that slightly charred effect.

    Garnish with cilantro leaves! Serve warm as a side dish!

    7.10.08

    Grilled Chicken






    Power Foods:

    Grilled Chicken:

    On the other day....Ramona(from my cooking class)asked me....why it is always 'Tandoor Chicken' looks pink in these Indian Restaurants. I myself wondered several times...what is that pink little thing staring at me(not even red....its totally pink)! They hardly use any spices...just coloring agent....get it grilled!! All my clients really enjoyed my spicy meals! I never altered or adjusted the spice levels for Americans! I did the same way each time.....as I do it for myself! They really appreciated it! All they want to know is....how we cook at home!

    Well....today I thought of giving nice marination to the chicken, with all fresh spices and herbs! I am not really a skilled griller!! But I am little aware of the facts of marination and grilling!! So as usual....I didn't depend upon any store-bought mariantion...I am not even using my spice powders! Okay the fresh tomatoes, yogurts and lemon are going to work to tenderize the meat! The acidity from these ingredients will break down the protein structure and will make it easy for digestion! Well....it will give good flavor through out the stake! Also these wholesome puree will boost nutrients intake! They also protect from harmful bacteria growth!

    Besides ginger, garlic and cilantro are disease fighters and anti-agers. They also counter-react with that risk associated with grilling. Yeah when meat is heated in high temperature, cancer causing substance called Heterocyclic amines are formed! But marination cuts the risk by 87-90%, a reduction is directly co-related with amount of antioxidants present in your puree/sauce!

    Well...I also used bone-in chicken today, to hold that latent heat and hasten the procedure(cooking). Skin-on will be helpful than using cubes and cubes of butter!

    Ingredients:

    Chicken Leg piece 2 (bone-in & skin-on)
    Onion 1 large
    Garlic 5 beads
    Ginger 2"
    Tomato 1 large
    Red Peppers(fresh and large)3
    Cilantro leaves 1 fistfu
    Mint leaves 10-15
    Lemon juice 1 fruit
    Yogurts 1 cup
    Salt
    Clarified butter as required!

    Method:

    Make a thick puree out of all the above mentioned ingredients(except 1st and last).

    Marinate chicken in the puree! Well....actually I packed them in one of those ziplock bags and left it in freezer for a whole day! Is it not wonderful...or do it overnight mariantion for better results!

    Brush them with clarified butter and get them grilled....until they are done thoroughtly!

    Happy eating!:)

    6.10.08

    Kozhi Keerai Masiyal




    Kozhi Keerai Kadaisal:

    I searched all over the net....I couldn't help you all with its Botanical name or even English common name. We call this 'Kozhi Keerai' in Tamil. But few sites as marked this Keerai as 'Paruppu Keerai'! Well....Paruppu Keerai is entirely different. Stick with me...I have paruppu Keerai recipe coming up soon!

    As any other greens, it is rich in Iron...promotes digestion, promotes stickeness to the blood and also acts as a laxative.

    Ingredients:

    Kozhi 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 palin rice. Adding steamed rice to the mann-chatti and make a earthern pot meal - tastes better this way too!