Monday, 25 October 2010

Easy Fish curry

Ingredients::
Fish-1/2kg
salt-1 table spoon

To grinde:
Coconut-1/2
cumin seeds-1/2 teaspoon
chilli powder-1/2 teaspoon
Coariander powder-1 teaspoon
Turmeric Powder-1 pinch
small onion-4 or 5
Garlic-5
Tamarind-1 small lemon size

To Tamber:
oil-1 teaspoon
Mustard seed-little
venthayam-little
Curry leaves

Method:
  1. Grinde the ingredients in the to grinde list with little water.
  2. Heat a Kadai, add the grinded mixture and add 2 cups of water and little salt according to your taste .allow it to boil.
  3. Put the fish in to the kadai and sim the fire. Allow the fish to cook.
  4. Take another kadai. put little oil add little mustard seed and wait to splutter then add little vendhayam and curry leaves then add this in to the fish kadai.
  5. Now the fish curry is ready to eat

Sunday, 15 August 2010

MEDHU VADAI/ULUNDHU VADAI


Ingredients:
Urad dal/Ulutham paruppu- 1cup
Small onion -10(or) Big onion – 1
Green chilly-2
Ginger -1 inch piece
Curry leaves - little
Asafetida -2 pinches
Salt-little
Water-(less than) approx 1/4 cup

Method:
  1. Soak urad dal for 1 hour at least. (Use whole urad dal without skin).
  2. Grind urad dal with only little water till fluffy. Please note the following points:
    a) Add urad dal little by little(no water),while the grinder is running.
    b)Just sprinkle water now and then to avoid jamming of the grinder.
    c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
    d)This whole process takes around 12-15 minutes,you will get a fluffy white batter. 
  3. Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida
  4. Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
  5. Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil,
  6.  Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown. 

Monday, 28 June 2010

Poli


Ingredients: 

For Dough:
Maida (all purpose flour)-1Cup
Milk -1Cup
Salt-As needed
For Pooranam:  
Channa dal-1/2 cup
grated coconut-1/2 cup
Jaggerry-1 1/2cup
Cardomom-2

Method for making Pooranam:
  1. Soak channa dal for about 4 hours or overnight.
  2. Pressure cook channa dal upto 3 whistles, cool down and grind it in a Mixer/Blender in to a paste and keep aside
  3. Take jaggerry in a heavy bottomed vessel and pour enough water to immerse jaggery. Heat the vessal to allow the jaggerry to boil, at one stage the jaggerry water will get frothy.
  4. Add the ground dal paste and coconut. Stir continuously without forming any lumps.
  5. Add cardamom powder and mix throughly. Keep stirring well untill the mixture starts leaving the sides of the vessel.
  6. Now the Poorama is ready.
Method for making Poli:
  1. Mix oil and salt in the flour and mix throughly.
  2. Add lukke warm milk and made in to a smooth dough.
  3. Take lemon size dough and Roll the dough ball to a thick adai and place small lemon size pooranam inside the dough and cover it fully.
  4. Roll carefully till the dough spreads and covers the pooranam as a thin layer.
  5. Heat tawa and grease with ghee/oil and cook on both sides till golden brown on both sides of the poli.
  6. Now Poli is ready to serve

Sunday, 27 June 2010

Parupu Vadai/Masal Vadai



INGREDIENTS


Channa dal (Split chick-pea lentils) - 1 cup
Onion- 1
Ginger 1 inch piece
Fennel seeds(sombu) - 1 tbsp
Red chillies-2
Green chillies-2
Curry leaves - 1 sprigSalt -1tbs
Oil

METHOD:
  1. Soak the dal in water for about 4 hours.
  2. After 4 hours drain the water.
  3. Add the 3/4 quantity of dal, fennel seeds, ginger, salt, red chilli in to a Mixer/Blender and crush it into a thick paste without adding water.
  4. Add the finely chopped onion, green chilli and the remaing 1/4 quantity of dal in to the mixed bater and mix well.
  5. Take a lemon size mixture, flatten in the palm of your hand and deep fry in oil untill the vadai turn to golden brown.
  6. Drain out the excess oil and the vadais are ready to serve.




Tuesday, 22 June 2010

Easy Microwave Coffee Cake

This is a very simple, easy, soft, tasty coffee cake. No baking powder or baking soda is needed.



Ingredients

All-purpose flour/maida - 1/2 cup
Sugar - 1/4 cup
Coffee powder - 2 tsp
Salt - 1 pinch
Milk - 1/2 cup

Oil - 1 tsp

Method
  1.  Mix maida,salt,coffee powder,sugar in a bowl.
  2. Add milk and oil in to the maida and blend well. This should be in dosa batter consistency.
  3. Greese the microwave-safe bowl/cup with little oil and pour the batter into the cup. While cooking the batter will rise so half fill the batter in the cup
  4. Microwave at full power for 2 minute. If the batter is still watery cook for 15 seconds more. But dont over cook it then It will become rubbery.
  5. Soft coffee cake is now ready to eat

Friday, 11 June 2010

Attukaal Paya


Ingredients:
Attukaal -3 to 4 legs, cut into 2 to 3 inch pieces
Onion -2
Green chilly -4
Ginger, garlic paste -1 tbsp
Garam masala -1 tsp
Turmeric powder -1/4tsp
Chilli powder -1 tsp 
Coriander powder 3 tsp  
Coconut -1/4
coriander leaves and curry leaves 
Salt -as required
Oil -1tbsp


METHOD:
 
1. In a pressure cooker, add oil and heat it.
2. Add ginger garlic paste, slit green chillies, and chopped onions and fry little.
3. Add Aattukaal,turmeric powder,salt and stir well. 
4. Add 8 to 10 cups of water and  pressure cook for 8 to 10 whistles.
5. Remove the lid and see if the meat from the bone is soft and separated. If not, again cook for 3 more whistles. 
6. Add coriander powder, chili powder, and let it boil for 5 min so that the raw smell goes off. 
7.Add grounded coconut paste to it and let it cook for 2 more minutes. 
8. Add coriander leaves and serve hot with Idiyappam or Appam or Paratha or Chapathy

Thursday, 10 June 2010

Wheat/Kothumai Puttu



Ingredients:
  • Wheat flour - 2 cups
  • Coconut grated - 1/2
  • salt - to taste
  • water for mixing.
METHOD:
1. Mix the wheat flour and salt together.
2. Sprinkle water (very little) on the flour and mix it gently until the flour should be wet enough for steaming.
3. Put the wet flour in the Foodprocessor/Mixer and pulse it just for a second to avoid any small lumps
4. Now in a puttu maker add little cocunut and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut.
5. Steam it and serve hot with a banana or kadalai curry.
 Without adding coconut it can be used as a diet food.

Avial


Ingredients
Raw banana -2
Drumsticks -2
Potato -1
Brinjal -2

Carrot -2
Beans -little
Cucumber -1/2
Sour curd -1 cup
Turmeric powder1/2 tsp
Curry leaves Few
Oil1/4 cup
SaltTo taste

Tamarind -little
 

To Grind:
Coconut -1/2
Green chillies -5
Cummin seeds -1 tsp.

Method:
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, by adding very little water and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Put the tamarind in to the water and take tamarind juice

4. In a heavy bottemed vessel add little oil and then add all the vegetables and add the tamarind juice.
5. Add salt and turmeric powder.

6. After half cooking add the ground past.
7. Finally Add the curd and do not heat.
8. Serve hot with rice.

Oats & Spinach -Healthy Breakfast

Ingredients :

Oats - 4 tsbp's
Moong Dal - 2 spoons
Murunga Keerai (or) Spinach - little
Green Chilli - 1
Turmeric Powder - a pinch
Sambar Powder - 1/4 tsp
Water - 2 Cup's
Oil - 1/4 tsp
Salt - a little


Method:

1. Heat Oil in a Pan.Add the washed and Draines drumstick leaves / Murunga Keerai to the pan and saute it until it gets cooked.
2. In a kadai add the moong dal, water, green chilli and oats.
3. After 10 minutes add the cooked Keerai / Greens to the kadai and mix well with the Oats and Dal.
4. Add turmeric powder, sambar powder and salt. Mix well
5. Cook till the oats get thick and Serve Hot.

Keerai(Spinach) Kulambu


Ingredients
Spinach (chopped) - 4 cups
Moong dhall - 1 cup
Ginger - 1 inch grated
Turmeric powder - 1/2 teaspoon
Onion - 1/2 small sized
Green chillies - 3
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 1 spoon
Curry leaves - few
Asafoetida - 1 pinch
Salt to taste

Method:
1.In a pressure cooker, add the moong dhall, turmeric, asafoetida and water and pressure cook for 1 whistle.
2.Cook the spinach separately with a little salt.
In a saucepan, add the oil, mustard seeds and urad dal. Once it starts spluttering add the chopped onion, curry leaves, grated ginger and green chillies. Saute for a minute.
3.Add the cooked spinach and moong dal and cook in medium flame for about 5 minutes.
4.Adjust salt and ready to serve with rice or chapathy.

Mutton Podimas


Ingredients:
Minced mutton-1/4 k
Chopped Onion-1/2 cup
Green chillies-2
Ginger garlic paste-1 teaspoon
Egg-1
Grated coconut-2 table spoon
Chilli powder -1tsp
Coariander powder -1 tsp
Turmeric powder -1/4 tsp
Cinnamon-2
Curry leaves
Salt-As required

Method
  1. Pressure cooks the minced mutton along with 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, salt and ginger garlic paste and 1 ½ cups of water.
  2. Cook for 12 minutes in medium flame. Once the pressure is released open the cooker.
  3. Place a kadai in the stove. Add oil, cinnamon, little curry leaf and the splinted green chilly. Sauté for a minute.
  4. Now add the chopped onion. Sauté till the onions turn transparent.
  5. Now add 1/2 teaspoon chili powder and the salt needed.
  6. Cook till the water content is gone.
  7. Now break the egg and add to the minced meat and scramble nicely.
  8. Now add the grated coconut. Sauté for two more minutes. 
  9. Now its ready to serve.

Fish Fry


Ingredients:

Fish-4 pieces
Chilli powder-1tsp
Turmeric powder-1/4 tsp
Coriander powder-1/4 tsp
Pepper powder-1/4 tsp
Garlic paste-1/2 tsp
Tomato-1
Salt- To taste

Method:

1. Make paste of the given ingredients except fish.
2. Clean the fish slices apply this paste,allow it to soak for an hour.
3. Heat the Dosa pan,add 1 tsp of oil add the slices of fish,cook them in slow flame
for 4-5 min.
4. Allow it to cook until it will become crisp and brown.Add oil when ever u need.
5. Turn the other side and follow the same method.
6. Serve hot and enjoy the fish fry.

Aval mixture

Ingredients:

Aval(thin)-2 cup
Groundnut-1/4 cup
Fried gram dhal-4 tsp
Green chilli-2
Garlic-2 flakes
Turmeric powder-1/4 tsp
Salt-To taste
Oil-2 tsp

Method:

1. Dry roast aval in a pan for 2 minutes.keep it aside.
2. Dry roast groundnut and mix with the roasted aval.
3. Heat the adai, add oil, Turmeric,green chilli,crushed garlic,salt and curry leaves.
saute 1 min.
4. Now add Roasted aval ,fried gram and groundnuts,mix well.
5. Serve along with tea/coffee.

Muruku

Ingredients:

Rice flour-3 cups
Urad Dal flour-1/4 cup
Til/Sesame-3 tsp
Butter/Hot oil-3 tsp
Hing-1/4 tsp
Salt-To taste

Method:

1. Mix all ingredients by adding enough Water.(Not too loose or so tight)
2. Stuff the Dough in Murukku Achu(press),press it into spirals shape

3.Deep fry it in oil.
4.Fry both sides until it will become crispy.
5.Now the muruku is ready to serve.

Rava Idli

Rava idli can be done easily because it does not need fermentation and can be prepare easily.You can make it healthier by adding Vegetables to your choice.

Ingredients:

Rava- 1 cup
Curd-1 1/2 cup
Salt-To taste
Soda-pinch
Grated carrot-1/4 cup
Chopped coriander-1/4 cup

For seasoning:

Urad dal-1/ tsp
Channa dal-1/2 tsp
Mustard-1/2 tsp
Redchilli-3
Curry leaves

method:

1. Dry roast rava until it will become golden brown.
2. Heat 2 tsp of oil,add seasoning ingredients.fry well.
3. Add salt & soda in curd mix well,add roasted rava,carrot & coriander.
4. Add seasoning ingredients mix well.Keep  it aside for 20-30 min.
5. Pour the batter in greased Idly plate.
6. Allow it to cook for 15 min.
7. Remove from plate serve hot with chutney and sambar.

Orange & Pineapple Juice

Orange and Pineapple both are good source of  Vitamin C. Pineapple is enriched with vitamins, Minerals, Fibers help in maintaining ideal weight and balanced Nutrition.

Ingredients:
Orange -2
Pineapple pieces -1 cup
Honey   2-3 tsp (Optional)
Water - 2 cups
Ice cubes- 4-5  

Preparation Method:

1. Blend Orange, pineapple together in a blender to a smooth mixture.
2. Strain the juice.
3. Serve the juice chilled.

pidi kolukatai

 Ingredients:

Rice flour - 1 cup
Jaggery - 3/4 cup
Coconut - 1/4 cup ( cut into fine pieces)
Ghee - 2 tsp
Cardamom - 2 (optional)

method:

1. Heat 1 1/2 cups water in a heavy bottom vessel.
2. When it's boiling,add 1 tsp of ghee &  grated Jaggery.
3. Now add coconut & cardamom power. Mix well.
4. Now add rice flour,mix carefully,no lumps should be form.
5. Cook for 5 min. If it is too watery add little more rice flour & mix properly.
6. Once it is mixed, allow it to cool.
7. You can now shape it by pressing between your palms.
8. Grease idly plates using ghee,place kozhukattai.
9. Steam cook for 10-12 min.
10. Now tasty Pidi  kolukatai is ready to serve.

Monday, 7 June 2010

Simple Oats Idli

This is a very simple breakfast or dinner item.We can make it immediately if we dont have mood to cook.
Ingredients:
  1. Oats-3 cup
  2. Wheat rava -1 1/2 cups
  3. Yogurt - 4 1/2 cups
  4. Salt - according to tast
  5. Oil-little
Method:
  1. Dry roast the oats and the rava separetly.
  2. Grind the oats,rava,yogurt,salt together using Mixer
  3. Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.
  4. Remove each idli and serve with sambar or chutney


Saturday, 15 May 2010

Semiya Kesari

Ingredients:
Semiya/vermicelli-2cups
sugar-1 1/2 cups
water-3 cups
ghee-1 table spoon
cardamom-2
dry grapes-50g
cashew nuts-50g
color powder-little
salt-1 pinch

Method:
1.Mix the color powder and salt in the water and keep aside.
2.Heat ghee in a pan on medium flame and fry the cashew nuts and dry grapes and keep aside
3.In the same pan roast the semiya until slightly golden in color.
4.Pour the water on the roasted semiya and let it cook for a while.
5.When almost all the water has been absorbed add the sugar,crushed cardamom,and the fried cashew nuts and dry grapes
6.Keep stirring until the mixture leaves the sides of the pan.
7.Now its ready to serve.

Friday, 14 May 2010

Bread Toast


Ingredients:

Bread-4 slices
Egg-1
Rava/Sooji/Semolina-1/2 cup
Yogurt-1/2 cup
Onions chopped-a handful
1/2 Tomato- 1/2 chopped finely
Green chilli-2 chopped
Coriander leaves
Salt
Turmeric powder-a pinch

Method:

1. Mix all the ingredients except bread in to a thick batter without adding water.
2. Dip each piece of bread in the batter and coat both the sides. As the batter is thick, you might have to use your hand to place some veggie-yogurt mixture on the bread.
3. Heat a flat non stick pan. Add 1/2 tsp oil. Place the bread slice and add few drops of oil along the edges. Cook on medium flame for about 3 minutes.
4.Flip the bread and toast the other side for few more minutes until golden brown.
5.Serve with ketchup.

Aval upma

This is a very quick breakfast or snack dish, if you have aval at your hand.It can be eat as it is.No side dish is required.Aval is called flattened rice in english and poho in hindi

Ingredients:
Aval- 2 cups
oil-1 tablespoon
Mustard seed-1/2 teaspoon
Urad dhal-1/2 teaspoon
Cumin powder-1 teaspoon
Pepper powder-1 teaspoon
Red chilli-2 or 3
Curry leafs
 Salt-little

Procedure:
1. In a bowl, wash and soak the aval with just enough water to cover it and set it aside for about 2 minutes. After 2 minutes drain the water from the aval
2. Take a pan, heat some cooking oil, add mustard seeds and wait for them to splutter. After the mustard splutters, add  urad dhal, dried red chilli and curry leaves and fry until the urad dhal turns light golden brown in color.
3. Add the pepper powder,cumin powder and salt in the pan.
4. Add the softened aval,  mix everything well and turn off the stove after 2 minutes. 
5. Aval upma is ready in 5 minutes.

Thursday, 22 April 2010

Appam


Ingredients:
  • Raw rice-2 cups
  • Grated coconut-3/4 cup
  • Black gram(Urad dal)-1 handfull
  • Cooked rice(sadam)-little 
  • Salt-to taste
  • Yeast-1/2 tsp (optional)
Procedure:
  • Soak the rice and the black gram for 2 hours. 
  • After soaking grind all the ingredients in the mixie or grinder.Grind the batter in to a dosa batter consistency.
  • Allow the batter to ferment for 10-12 hours.
  • Take a non-stick pan, spread the batter and put a lid on the pan.Heat it for 2 minutes
  • Now the Appam is ready to serve.

















Monday, 8 February 2010

karasev


Ingredients:

Gram flour-2 cups

Rice flour -1 cup

pepper powder-1/2 tsp

chilli powder-2 tsp(adjust)

cumin seed-1/2 tsp

Asafoetida- 1/4 tsp

salt to taste

oil for deep frying

Method:



1.Mix gram flour, rice flour,pepper powder,cumin seeds, chilli powder, asafoetida,2 tsp oil and salt together.

2.Add enough water in to the mixture and make it into a soft dough.

3.Heat oil in a pan and squeeze the dough from the murukku mould into small length pieces.

4.Deep fry the karasev and drain it in paper towel.

5.Store the karasev in a airtight container.

Sunday, 7 February 2010

Easy Chicken leg fry


Ingredients:
Chicken Leg piece -5

Red chilli powder-1tbsp

Coriander powder-1tbsp

Turmeric powder-1tbsp

Garam masala-1tbsp

Ginger paste-2tbsp

Garlic paste-1tbsp

Curd-2tbsp

Oil-2tbsp

Color powder-1pinch

Salt-1tbsp(adjust)

finely chopped fresh coriander and onion rings to garnish

Method:


1.Mix all the ingredients except the chicken pieces in to a mixing bowl to make the masala.

2. Make 4 or 5 small cut in the chicken pieces using knife so that the masala will absorbed by the chicken easily.

3.Put the chicken pieces in to the masala and mix well and keep aside for about 1/2 hours

4.Preheat the oven for 220 c. Put little oil in the oven tray and rub it well

5.Put the marinated chicken in the tray and place the tray in the oven.

6.After 15mins take the tray and turn the chicken pieces then again cook for 15mins.

7.Now the chicken is cooked. For frying turn on the grill and place the chicken for another 10 mins.

8.Now the chicken leg fry is ready to eat. Serve hot sprinkled with the lemon juice and garnished with coriander leaves.

Tips:

1.If Oven is not available heat the oil in a pan for deep frying and fry the marinated chicken pieces till they are cooked through and evenly browned. Drain into a bowl lined with paper towel.

2.The amount of chilli, coariander powders and salt can be increased or decreased as desired.

Saturday, 6 February 2010

Drumstick kulambu


Ingredients:

Drumstick -2 Nos

Tomato -1

Moong dal (Passi parupu) - 1/4 cup

Sambar powder-2tbsp

Coconut -1/4 cup

Salt - 1tbsp

To temper:

Mustard seed -1tsp

Cumin seed -1tsp

Chopped onion -3tbsp

curry leaves

oil -1tbsp

Asafetida powder -2pinch

Method:

1.Take a pan ,add 1 tsp of oil to it and then add the mustard seed,cumin seed,curry leaves and chopped onion.

2.Fry the onion for 1 minute and add the moong dal and water.

3.Add the chopped tomato, sambar powder and allow it to boil.

4.After the moong dal is half cooked add the drumstick and salt.

5.Grind the coconut with little water in to a fine paste and add the coconut.

6.Now cook under low flame for 5-10 min. After the drumstick is fully cooked turn off the flame.

7.Serve hot with rice.