Saturday, October 25, 2008

Egg Thokku

Egg thokku is a simple gravy dish which we can prepare as side dish for Ghee rice and thengai choru ….so on…..boiled eggs are used in this preparation.
Ingrediants
2no Boiled eggs( cut in to two half)
1no Big onion
1no Big tomatoes
2 no Slitted green chilli
1tsp Ginger garlic paste
3tsp Coriander powder
1 tsp Pepper powder
1 tsp Jeera powder
1 tsp Ani seed powder
tsp Red chilli powder
Salt to taste
¼ cup Coconut milk
6no Curry leaves
½ tsp Garam masala
Corriander leaves (hand full)
Oil as required
Instructions
Keep a heavy bottem pan Add oil sauté onion and green chilli.
Add curry leaves and garam masala.
Add tomato and fry till tomato smashes. Add ginger garlic paste
Add all the spice powders and add coconut milk, salt.
If needed add some water for boiling…
Add the boiled eggs and boil with the gravy.
Serve hot with ghee rice or plain rice.

Friday, October 24, 2008

Ground Green peas and milk soup

Green peas soup is a favourite soup of mine..want to try out a new version of making it, here i dont get fresh peas...so i used processed peas and milk in the soup will give a rich taste. so love to try this version. this is my own version of making soup. just a try and turned out yummy....
Ingredients :
11/2cup Processed Peas (soak overnite)
2tsp Butter
1tsp Flour
1
/2cup Milk
1tsp pepper powder
3cup boiled water
bayleaf small piece
Salt to taste
Cream for topping (optional)
Instructions:
Mix the butter and flour with Boiled water.Grind the peas coarsely and cook in pressure cooker with a small piece of bayleaf. Add this to the boiled mixture . Simmer in sauce pan on slow fire till soup is smooth and thick. Add 1 tsp corn flour in 3 tbsp of warm water and add it to the soup. Add salt,pepper and milk. serve hot with the cream topping.
we can boil carrot seperately( cut in to small pieces) and add it to the soup while boiling.
im sending this recipe to. Rendezvous With Kitchen Flavours
                                           

Thursday, October 23, 2008

Kesar Nutty Milk

Badam milk is all time favourite ....this is kesar and nuts milk....to make it different i have added pista and cashew ...it is very rich and filling too...
Ingrediants
1 liter Milk
2tbsp Milk maid
1 pinch saffron (immerse in 3tbsp of warm milk)
200g sugar (increase or decrease according to taste)
1tsp cardomen powder.
1/4cup nuts powder (badam, pista, cashew ground coarsely)
Instructions
Boil milk in heavy bottem pan and boil till 1 liter milk comes to its 3/4 consisitency
Add sugar and elachi. mix well and boil in sim.
Add Nuts powder and saffron. Boil till the flavour release. At last mix milk maid and cool in room temperature.
Keep it in refrigerator, Serve it cold.

We can use vannila essence or almond essence also for flavouring.
Sending this recipe to EFM-Sweets

Hard working food blogger Award

This was a real surprise for me.....Arundathi has awarded me again for this hard working food blogger award...feeling really happy , i was awarded by ramya before .Thanks ramya and Arundathi for passing this award to all the bloggers and congrats to all friends for this award.
Need all ur encouragement and motivating comments to develop my work...thanks all again....

Wednesday, October 22, 2008

Channa masala - 1


Channa masala made with chick peas and all spices of tamilnadu....this can be served as side dish for samosas,chappathi, poori and paratha..rice and pulao...very simple to do ...n very tasty
Ingredients
1 cup Chick peas
1 T Jeera (little)
1 T Aniseeds (sombu)
1 T Pepper corns
2 T Corriander powder
1 tsp Garam masala powder
2 tsp Chilli powder
2 no Onion ( chopped)
1 no Tomato (chopped)
3 T Oil
Salt to taste
1 no Lemon
1 bunch Corriander leaves for garnishing
Instructions
wash the chick peas and soak it overnight for 5 or 6 hours.
grind jeeragam,aniseed and pepper to a fine powder....
take a pressure cooker, pour 2 tbsp of oil and put aniseed
add onion and saute it till transparent...or little brown... now add the garam masala powder
add the tomatoes.. saute it till it get smashed
add the chilli powder and ground powder (jeera,anniseed,pepper)
and add the corriander poder...mix well and add the channa
add 1 cup of water...and salt
close the cooker
keep for 3 whistle, after the pressure comes down , open and add the lemon extract
and keep for 2 min in sim
garnish with onion and corriander leaves
channa is ready to taste...

Tuesday, October 21, 2008

Brinjal Masala Kuzhambu

Masala kuzhambu is a very tangy and tasty dish. instead of brinjal we can use green plantain and ladies finger also....
Ingrediants
1 cup cut brinjal (length wise
1/2 cup Peeled shallots (sambar onion)
lemon size tamarind (extract juice)
1 no Tomatoes (big)
salt to taste
oil for frying
1 tsp fenugreek
1 tsp red chilli powder
Grind to paste
1 T Corriander seeds
1tsp Fenugreek
2 tsp jeera seeds
1 tsp aniseed
1/2 inch cinnamon
2 no cardomen
1 no clove
1/4 cup grated coconut
1tsp ghee
Fry all the ing in 1 tsp ghee till u get the flavour. and add the coconut in the end.
Instructions
Heat oil in a frying pan and add fenugreek when it becomes brown, Add the shallots, curry leaves and fry till it turns transparent, then add brinjal and tomatoes fry till it merge to gether with onion.
Add the ground paste and red chilli powder , fry for a min till the raw flavour goes, add the tamarind juice and salt.
boil nicely till the mass becomes thick and serve it with steaming rice.


Nallennai Kozhi Kuzhambu (chicken gravy)

Chicken kozhambu is very very favourite for all. here im posting my style of preparing kuzhambu.
Ingredients
500 g Chicken
1 no Onion medium ( grind it in to paste )
10 nos Shallots (sambar onions finely chopped)
1 no Tomato (big) chopped
2 tsp Ginger garlic paste
1 tsp Jeera powder
1 tsp Pepper powder
1 tsp Aniseeds powder(sombu)
2 T Corrainder powder
2 no Cut potatoes (slightly big pieces)
3 T Curd
2 tsp Red chilli powder
3 nos Green chilli
1 tsp Garam masala
Corriander leaves (hand full)
Lemon juice(can decrease r increase as per taste)
Coconut milk(little less than 1/2 cup)
Gingelly oil[as per need]
Salt to taste
Instructions
Clean the chicken well and take it in a bowl. Add tomato, garam masala , jeera, sombu and pepper powder, corriander powder , corriander leaves, curd and green chilli and ground onion, ginger garlic paste , salt and marinade for more than 30 min.Take a pan and pour oil , add the chopped onion saute till golden brown and add red chilli powder, fry nicely and add potatoes
Add the marinaded chicken mixture. pour little water and close the pan so tht the chicken and potatoes cook well
Then remove the lid . pour the coconut milk boil nicely for 5 min. Gravy should not be thick. Add the lemon juice.Keep in low flame for 2 min
Serve it with hot rice or parotta
Notes
Do not add lot of corriander powder. cos it will change the taste of the gravy.

potato bhajji

Aloo bhajji is a known popular dish in north india. It is made out of baby potatoes. Mostly served with chappathi , paratha and even with pulaos. gives u a tangy taste.
Ingredients
500 g Baby potatoes
2 nos Tomato (big)
1 no Onion (big size)
Ginger (crushed)
2 clove Garlic
2 nos Green chilli
1 tsp Fennel seeds, cumin seeds
Bayleaf, cardomen, cinnamon stick (acording to taste)
2 tsp Red chilli powder
2 tsp Lemon juice
1 T Butter or ghee
Garam masala (optional)
1 pinch Sugar (optional)
Salt to taste
Instructions
Boil Potatoes.After peeling off the skin of potatoes, prick one or two time with fork or toothpick. this will enable the gravy to catch up with potatoes. Saute potatoes in little bit of butter. Grind ingredients of tomato, onion, ginger and garlic to make a paste.Heat butter and roast bay leaves, cinnamon stick, fennel, cloves and cardamom. After they are roasted well and when you get the aroma. Add the grinded paste to it and heat it till the masala all blend together.Add red chilli powder, garam masala, salt and little sugar.Add boiled potatoes and cook for 5 min with lid. After its turned a gravy consistency add lemon juice and garnish with coriander leaves. serve it hot with chappathis or parathas.

i have to thank my friend shobana for giving this recipe to me.

Bread pudina adai

With left over bread, I tried out this recipe for breakfast...it was really tasty ....and pudina enriched the taste of this adai...tomato sauce or coconut chutney is the best combination for this adai........
Ingredients
8 slice Bread slices
2 T Rice flour
1 T Maida
¼ cup Rawa (fine sooji) (raw)
2 clove Garlic
3 nos Green chilli
¼ cup Corriander leaves (can add more if u like the taste)
20 nos Pudina leaves (can add more )
1 no Onion (big size)
Oil for frying adai.
Salt to taste
Instructions
Dip bread in water nicely and mash it well.
Grind onion, garlic, corriander leaves and mint leaves , green chilli in to a fine paste. do not add water while grinding.Mix the ground mixture to the bread.mix it well.
Add the rawa , maida, rice flour and salt. if needed add little water to make a batter.
Keep aside for few minutes.
Heat the tawa and wipe it with onion. Add 2 Tbsp of batter and spread it evenly as adai.
Add 1tsp of oil. When one side is done, turn the adai and add half tsp of oil. and cook well.
Serve hot with coconut chutney. U can eat as it is. no side dish needed.
Note
i have tried this recipe more than 10 times with the left over bread., made it very spicy also by adding 6 no green chillis while grinding....try out with new ingrediants also ......:)))

Monday, October 20, 2008

Kathirrikai Podi Curry

This Brinjal dish we used to call in our home as "kathirikkai podigal sertha karamadhu" very tasty dish and we can have this as side dish for sambar, more kozhambu and more keerai....instead of as usual kathirrikai poriyal once try this....u will like it....
Ingredients
500 g Brinjal (cut lengthwise)
3 tsp Channa dhal(kadalai paruppu)
3 tsp Urad dhal(ooluntham paruppu)
3 tsp Dhania
2 tsp Asafoetida powder
2 nos Red chilli
Oil for sauting[ as per need ]
Salt to taste
1 no Onion medium ( chopped) (optional)
Curry leaves ( little)
1 tsp Mustard seeds and urad dhal for sauting
Instructions
Cut brinjal lengthwise and chop onion finely.
Fry channa dhal, urad dhal, dhania, red chilli with asafoedita in a pan without oil and grind it finely.
Heat oil in a kadai (preferably gingerlly oil) add mustard seeds and urad dhal .
Add the brinjal and onion, curry leaves. fry nicely and Add salt
After brinjal fried nicely add the ground powder, mix well
Fry in low flame for 2 minutes
Remove from fire
Serve hot

Notes
use gingerlly oil for frying...it tastes very good. u can try this recipe with vazhakai, potato also...

Payatham paruppu payasam / payathan kunji

Payatham paruppu payasam is a famous sweet dish. it is mostly prepared both in tamilnadu and kerela. coconut is added to this dish to enrich the flavour.....it can be added as sherred coconut or
cut coconut, coconut milk.... we can try it in many version.....


Ingrediants
1 cup Moong dhal (payatham paruppu)
1 cup jaggery
1/2 cup coconut milk
1/4 cup milk
1 tbsp cashew nut
cardomen powder little
ghee for frying (cashew nut)
dry grapes

Instructions
Dry roast dhal in a pressure pan and when it turns little golden yellow. pour water and pressure cook till the dhal splits.(keep for 2 whistle)
Add jaggery and cook till it dissolves completely
Add the coconut milk and milk. boil in sim for 2 min
Fry cashewnut and dry grapes in ghee and add it after removing from fire and sprinkle cardomen powder.
Mix well and serve hot or cold.
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