Monday, 8 February 2010
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
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
Chicken Leg piece -5
Red chilli powder-1tbsp
finely chopped fresh coriander and onion rings to garnish
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.
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 -2 Nos
Moong dal (Passi parupu) - 1/4 cup
Coconut -1/4 cup
Salt - 1tbsp
Mustard seed -1tsp
Cumin seed -1tsp
Chopped onion -3tbsp
Asafetida powder -2pinch
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.