Sunday, June 27, 2010

Crab Curry (Nandu curry)



Ingredients
  • Crabs - 5 (big size)
  • Onion - 2 (chopped nicely)
  • Green Chillies - 6
  • Grated coconut - 1/2 cup
  • Tamarind pulp - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Cloves - 2
  • Fennel - 1/2 tsp
  • Ginger garlic paste - 1.5 tsp
  • Cumin Seeds - 1/2 tsp
  • Garlic - 8 cloves
  • Salt for taste
  • Oil - 3 tsp
  • Curry leaves - a handful

Method 
  • In kadai add the crabs, 1 tsp salt, 1/4 tsp turmeric and boil them, till they become soft. 
  • Break the bigger claws and take out the flesh from it and keep aside in a bowl. The body and other claws can be put as it is.
  • Meanwhile, grind the scraped coconut, green chillies, cumin seeds, garlic to a fine paste.
  • In another kadai, heat up oil on medium flame and add the cloves, fennel.
  • When they start spluttering, add the finely chopped onions, ginger garlic paste and curry leaves and fry well.
  • Mix the ground paste, salt, crab body and smaller claws, tamarind paste and the remaining turmeric powder and 1/2 cup water and cook till the raw smell of ground paste goes off.
  • Now add the flesh to the curry, stir for 1 minute and switch off the stove.
  • Serve hot the crab curry.


Fish fry (Meen Varuval)



Ingredients
  • Fish (Vanjiram) - 1/2 kg
  • Chilli Powder - 1 tsp (if needed more spicy you can increase the quantity)
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt as per taste
  • Corn flour - 1/2 tsp
  • Oil for frying
Method
  • Mix all the ingredients except oil and leave it for 1 hr.
  • Fry the fish pieces one by one in oil and serve hot with a lemon.

Muton sukka




Ingredients
  • Mutton – ½ kg
  • Onion – 1 big
  • Tomato – 3
  • Saunf – ¼ tsp
  • Cloves – 4
  • Cinnamon stick – 1 (crushed)
  • Green chilli – 4
  • Ginger garlic paste – 1 tsp
  • Garlic – 8 cloves
  • Coriander powder
  • Salt as per taste
  • Turmeric powder
  • Chilli powder
  • Water - 4 cups
  • Cilantro for garnishing
Method 
  • In kadai, add oil, saunf, cloves, cinnamon stick and fry well.
  • After that add onion, garlic and green chilli and sauté well.
  • Grind the above in the mixer and keep aside.
  • In another kadai, add oil, ginger garlic paste and tomato and sauté well.
  • Then add the mutton pieces, coriander powder, salt, turmeric powder, chili powder and 3 cups of water and boil well.
  • When the mutton is cooked, add the grinded paste to this and again cook till the gravy becomes thick.
  • Garnish with cilantro and serve hot


Saturday, June 26, 2010

Paneer Butter Masala




Ingredients

  • Paneer - 200gms
  • Onion paste - 1 cup
  • Tomato paste - 1 cup
  • Chilli powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Turmeric powder -  a pinch
  • Kasuri Methi leaves ( fenugreek leaves ) - 1 tsp
  • Cloves - 4
  • Cinnamon stick - 1
  • Milk cream - 1/4 cup
  • Milk - 1 cup
  • Oil - 3 tsp
  • Yogurt - 1 tsp
  • Salt as per taste
Method
  • Dry fry the cloves, cinnamon and grind to fine powder
  • Heat butter and fry paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
  • Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
  • Add tomato paste and simmer for 5 minutes.
  • Add coriander powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder that is grinded to fine powder.
  • Add yogurt and stir until gravy becomes thick. 
  • Add fried paneer cubes, add milk and simmer for 5 minutes , until all the flavour is absorbed into paneer.
  • Finally add the cream of milk.
  • Serve hot garnished with coriander leaves.
[ Note : Instead 1 cup of milk , you can add water also ]

Nandu Masala (Crab Masala)



Ingredients
  • Crab – 2 ( cut into pieces )
  • Cloves – 3 to 4
  • Cardamom – 2
  • Saunf – 2 pinch
  • Cinnamon stick – 1 (crushed into small pieces)
  • Chilli powder – 2 tsp
  • Coriander powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ¼ tsp
  • Ginger garlic paste – 1.5 tsp
  • Green chillie – 3 ( cut lengthwise )
  • Vinegar – 1 tsp
  • Onion – 2 (chopped nicely)
  • Tomato – 4 (chopped nicely)
  • Curry leaves – a handful
  • Coriander leaves – few
  • Salt as per taste
  • Oil – 3 tsp
  • Water - 3 cups 

Method
  • In kadai, add oil and when it becomes hot add cloves, cardamom, saunf, cinnamon stick, onion, ginger garlic paste, curry leaves.
  • When the onion becomes brown, add tomato, green chillies and coriander leaves.
  • Saute the tomato well till it becomes soft.
  • Add the crab, salt, chilli powder, coriander powder, turmeric powder, garam masala powder and cook well by adding water.
  • Add vinegar and again cook till the contents becomes thick gravy.
  • Garnish with cilantro and serve hot.

Paasi paruppu paayaasam (Paasi paruppu kheer)




Ingredients
  • Paasi paruppu (moong dhall) – 1 cup
  • Milk – 1 litre
  • Jaggery – ½ cup
  • Cardamom powder – ¼ tsp 
  • Cashews and raisins - few
Method
  • Cook the paasi paruppu in cooker and till it becomes soft.
  • To this add the jaggery and allow to boil.
  • Again to this add the pre-boiled milk and allow to boil.
  • Add cardamom powder and switch off the stove.
  • Fry the cashews and raisins in ghee and add to the paayasam
  • Can be served hot or cold.



Friday, June 25, 2010

Chicken 65

Chicken 65 is one of my favorite dish. My son too loves it. I found many recipes for chicken 65 in net, and the below is i tried it on my own and it came out really very good. Since i dont want to forget the recipe, i am posting this in my blog.


Ingredients
  • Chicken - 1/2 kg
  • Red chilli powder - 2 tsp
  • Coriander powder - 1 tsp
  • Curd / yogurt - 1 tsp
  • Ginger garlic paste - 1/2 tsp
  • corn flour - 1 tsp
  • maida - 1 tsp
  • Soy sauce - 1 tsp
  • Vinegar / lime jucie- 1/4 tsp 
  • Garam masala - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Red colouring liquid - 2 tsp
  • Pepper powder - a pinch (optional)
  • Salt as per taste
  • Egg white - 1
  • Oil for frying
Method
  • In kadai, fry the chicken, with turmeric powder and little salt.
  • Fry till all the water comes out from the chicken and the chicken becomes soft.
  • Now add curd, soy sauce, vinegar, garam masala, chilli powder, coriander powder, ginger garlic paste, red colouring liquid, pepper powder and salt to the chicken and let it marinate for 3 hrs atleast. ( if the masala is very dry, add little water)
  • After 3 hrs, In a bowl, add egg white ( you can add the yold also ), corn flour and maida and again leave it for 30 mts.
  • In the kadai, add oil and keep in medium flame.
  • Slowly add the chicken pieces into the oil one by one and fry nicely till they become reddish brown colour.
  • Serve hot with the onion pieces and lemon piece.

Idli upma



Ingredients

  • Leftover idli's or fresh idlis - 5
  • Onion - 1 (chopped nicely)
  • Cloves - 4
  • Cinnamon stick - 2" crushed into small pieces
  • Oil -  1 tsp
  • Mustard seeds -  a pinch
  • Cumin seeds - a pinch
  • Ulutham paruppu (urud dhall) - 1/2 tsp
  • Kadalai paruppu (Channa dhall) - 1/2 tsp
  • Turmeric powder - 3 pinch
  • Green chililes - 4 ( cut into small pieces)
  • Salt as per taste
  • Curry leaves - few
  • Coriander leaves - few

Method
  • Make the idli's into small pieces.
  • In kadai, add oil, mustard seeds, cumin seeds, urud dhall, channa dhall.
  • When the seeds splutter, add the green chillies, curry leaves, coriander leaves and idli and fry for 3  mts.
  • Now add the Turmeric powder, salt and fry for another 3 to 4 mts.
  • Serve hot.

Vegetable Rawa idli



Ingredients
  • Rawa / Semolina - 2 cups
  • Curd / Yogurt - 2 cups
  • Bi carb of sada - a pinch
  • Salt as per taste
  • Green chillies - 4
  • Oil - 2 tsp
  • Mustard seeds - a pinch
  • Urud dhall - 1/2 tsp
  • Channa dhall - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - few
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Carrot - 3 tsp (grated)
  • Green peas - 1/2 cup
  • Water - 1/2 cup
Method
  • Dry fry the rawa till light brown colour ( 3 to 4 mts ) in medium flame.
  • Mix the rawa, curd with the bi carbonate of soda and salt and keep aside for 20 to 30 mts.
  • In the kadai, add, oil, mustard seeds, ulutham paruppu (urud dhall), kadalai paruppu (channa dhall), curry leaves,  coriander leaves, green chilli, pepper corns and cumin seeds and fry for 4 to 5mts and keep aside.
  • In the same kadai, add 1 more tsp of oil and the carrot and green peas.
  • Mix the above fried ingredients to the rawa - curd batter.
  • In the idli plate, pour this batter ( if the batter is thick, add little amount of water ) and cook in steam similar to idli's.
  • Serve hot with any chutney's.

Mint Lemonade



Ingredients

  • Mint leaves - 1/2 bunch or 1 cup
  • Lemon juice - 1/4 cup
  • Pepper powder - 1/4 tsp
  • Salt as per taste
  • Sugar - 4 tsp
  • Cold water - 4 cups

Method

  • Grind the mint leaves, pepper powder, salt, sugar and water in the blender and blend well.
  • Filter the juice and mix the lemon juice and serve cold.

[Note: instead of cold water, you can use soda. while using soda, add 1/2 cup water and squeeze the juice and add 3 cups of soda water]

Morkuzhambu



Ingredients
  • Curd/Yogurt - 2 cups
  • Green chilli - 4
  • Thuvar dhall - 2 tsp
  • Raw rice - 2 tsp
  • Cumin seeds  - 1 tsp
  • Oil - 2 tsp
  • Urud dhall -1/2 tsp
  • Grated Coconut - 3 tsp
  • Curry leaves - few
  • Coriander leaves - few
  • Salt - as per taste
Method
  • Soak the Thuvar dhall and rice for 20 mts atleast.
  • Grind the thuvar dhall, rice, green chilli, cumin seeds, grated coconut to a coarse paste.
  • In a kadai, add oil, urud dhall, curry leaves, coriander leaves.
  • When urud dhall becomes brown, add the coarse paste to it.
  • Add little amount of water, water and turmeric powder and boil it.
  • While boiling add the soar curd and again bring to boil.
  • Switch off the stove and serve hot for rice.

Thursday, June 24, 2010

Vendakkai varuval (Ladies finger fry)


ladies finger fry

Ladies finger fry is always my favorite fry from my childhood till now. Now my children also loves it. I prepare the same method how my mom cooked. It just tastes awesome and sometimes, I used to eat only this fry without any rice. I like this vendakkai varuval when it becomes slightly black in colour rather than greenish colour.


You can view other ladies finger recipes below
Vendakkai puli kuzhambu
Crispy ladies finger fry

vendakkai varuval

Vendakkai Varuval / Ladies Finger Fry

Preparation time: 10 min | Cook Time: 18 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian


Ingredients
  • Ladies finger – ½ kg
  • Red chilli powder – 1 tsp
  • Coriander powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Sal as per taste
  • Oil for frying around  1.5 tbsp
  • Mustard seeds – a pinch
  • Black gram – ½ tsp

Method

1. Wash and Cut the ladies finger into small same sized pieces.
2. In the kadai, add 2 tsp oil, mustard seeds black gram. When the seeds start spluttering, add the ladies finger and start frying. Fry till the green color starts to become dark green colour ( may take 10 mts atleast). Now add the Powders and the salt and again start frying.
3. It might take another 5 to 7 min, to get our consistency as shown below. When the oil starts coming out of the veggie, switch off the stove and serve.
4. Serve hot with sambar rice or rasam satham.

ladies finger fry


My old photo


Notes:
1. Always wash the ladies finger first, before cutting it.
2. Let the ladies finger gets cooked nicely, before adding the chilli, coriander, turmeric and salt. Otherwise it becomes sticky sticky and we will not get the desired texture.
3. Always prepare this in medium flame, as the veggie tend to become over fried.

Onion Pakoda


Ingredients
  • Onion – 3 (cut lengthwise)
  • Green / Red chillies – 5 (cut lengthwise)
  • Ginger paste – 1 tsp
  • Curry leaves – a handful
  • Coriander leaves – little
  • Salt – a pinch
  • Cashews – few (optional )
  • Besan / Gram flour – 1 cup
  • Rice flour – ½ cup
  • Corn flour – ¼ cup
  • Pinch of salt ( or as per taste )
  • Baking powder – pinch
  • Oil for frying
  • Jeera – ¼ tsp
 Method

  • Soak the cashews in hot water for 3 mts.
  • In the mean time, add the above pakoda ingredients and mix well with 2 tsp of oil.
  • Don’t make the mixture, pasty or like batter. It should be dry.
  • In kadai, pour the oil and keep in medium flame.
  • Put the mixture into it and fry till it becomes brown colour.
  • Take out and serve hot.
  • Can be stored in air tight container and keep for 2 to 3 days.

Rawa Dosai

Ingredients
  • 1 cup rawai
  • 1 cup rice flour
  • ½ cup maida
  • 1 tsp curd
  • Salt as per taste
  • pepper corns
  • Asafetida
  • Cumin seeds
  • Green chilli – 3 (cut in width wise)
  • Curry leaves – few
  • Oil for sprinkling on dosai – little
  • Water – 3 cups

 Method 
  • Mix all the ingredients except oil and make rawa dosai batter in a watery form. ( batter should not be thick). 
  • In non stick dosai pan, sprinkle the batter with hand. 
  • Similarly, sprinkle the oil on the upper part of the dosai slightly. 
  • If you want you can turn it to the other side, but usually not necessary. 
  • Serve hot with any chutney.


Stuffed Bittergaurd (Stuffed Paavakkai)


Ingredients

  • Bittergourd – 5
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Lemon or vinegar – 1 tsp
  • Salt as per taste
  • Onion – 1 big ( chopped nicely )
  • Tomato – 2 ( chopped nicely )
  • Coriander leaves – few
  • Curry leaves – few
  • Cumin – ½ tsp
  • Ginger garlic paste – 1 tsp
  • Mustard – a pinch
  • Oil for frying

Method  
  • Cut the bittergaurd in lengthwise or if it big enough, then cut the two edges and remove the seeds inside and make a hole.
  • Now boil them in salt water until they are cooked nicely and becomes soft. (it may take some 10 mts )
  • Take them out and keep aside.
  • In the mean time of cooking the bittergaurd, you can start preparing the masala.
  • In kadai, add oil, mustard seeds and when they start spluttering, add the onion, cumin seeds and fry it they are golden brown.
  • Now add the ginger garlic paste, tomato, salt, turmeric powder, chilli powder, coriander powder, curry leaves, coriander leaves, vinegar and I have added the bitter guard seeds also as my family like the seeds.
  • Now stuff the masala to the bitter gaurds and fry in the pan with little oil added.
  • Serve this dish hot.



Sunday, June 20, 2010

Nethili Meen Varuval ( Anchovies fish fry )


Ingredients
  • Nethili meen (Anchovies fish) - 1/2 kg
  • Ginger garlic paste - 1/2 tsp
  • Chilli powder - 1 tsp ( if more spicy is needed, add more)
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1/4 tsp
  • Corn flour - 1/2 tsp
  • Lemon or vinegar - 1/2 tsp
  • Curry leaves - for frying
  • Oil for frying
Method
  • Mix all the ingredients together and keep in refrigerator for 1/2 to 1 hr for good marination.
  • Fry in medium flame in small batches ( 2 to 3 fish  at a time ) ( i have taken a small pan ).
  • Fry the curry leaves separately.
  • Garnish with curry leaves and serve hot.

Saturday, June 19, 2010

Cauliflower pakoda (Cauliflower pakora)



Ingredients

  • Cauliflower - 1 ( Cut into small sized pieces )
  • Besan Flour - 4 tsp
  • Rice flour - 2 tsp
  • Corn flour - 2 tsp
  • Baking soda - a pinch ( not to use much ) ( just for more crispiness) ( optional )
  • Chilli powder - 1 tsp
  • Corinder powder - 1/2 tsp
  • Turmeric powder - 2 pinch
  • Curry leaves - few ( cut into small pieces)
  • Salt as required
  • Oil for frying
  • Water as required for cooking
  • Red food color - 1/4 tsp ( optional )

Method

  • Cook the cauliflower pieces with salt and turmeric in boiling water for 5 mts.
  • Remove the pieces and filter the water.
  • Mix all the above mentioned ingredients except the Oil and water and keep aside for 15 to 20 mts.
  • After marination, start frying the cauliflower in medium flame.
  • Serve hot with as it is or with tomato sauce.


Friday, June 18, 2010

Mutton Kola Urundai ( Mutton balls)


Ingredients
  •  Mutton Keema or Mutton kothukari  - 500 gms
  • Onion - 2 (big) 
  • Green Chilly - 4
  • Ginger-garlic paste - 2 tsp
  • Red Chilly Powder - 2 tsp
  • Turmeric Powder - 1/4 tsp
  • Coriander Powder - 1tsp
  • Garam masala powder - 1/2 tsp
  • Corn flour - 3 tsp
  • Rice flour - 1 tsp
  • Egg 1no
  • Black Pepper Corn(Crushed) 1/2tsp
  • Coriander Leaves - handfull 
  • Salt To Taste
  • Lemon / Vinegar - 1 tsp
  • Cardamom - 4
  • Cinnamon - 1
  • Cloves - 8
  • Star anise - 2
  • Fennel seeds - 1tsp
  • Oil to fry 
  • Curry Leaves - handfull
  • Red food coloring (optional)
Method
  • First cook the mutton kothukari in a kadai with little water, salt and turmeric powder.
  • Mix all the ingredients - onion, green Chilly, ginger-garlic paste, Red Chilly Powder, Turmeric Powder, Coriander Powder, Garam masala powder, Black Pepper Corn(Crushed), Coriander Leaves - 10 leaves, Salt, Lemon / Vinegar, Cardamom, Cinnamon, Cloves, Star anise, Fennel seeds, Red food coloring with the mutton keema and mix in a mixer.
  • Make the mutton keema into small small balls.
  • In a bowl, add corn flour, rice flour and egg white and beat nicely.
  • Apply over the mutton balls and fry the balls in the oil in medium flame.
  • Fry till it becomes, reddish brown colour.
  • Garnish with curry leaves and serve.


       

Thursday, June 17, 2010

Potato Kurma Kuzhambu (Urulaikizhangu Kurma Kuzhambu)


Ingredients
  • Potatoes - 3 (boiled, peeled, cut into medium sized pieces)
  • Oil - 3 tsp
  • cloves - 4
  • Cinnmon stick - 1
  • Star anise - 3
  • Fennel seeds - 1/4 tsp
  • Cumin seeds (jeeragam) - 1/4 tsp
  • Onion - 1
  • Tomato - 3
  • Green chilli - 3 ( cut lengthwise )
  • Ginger garlic paste - 1 tsp
  • Salt as required
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Curry leaves - few
  • Cilantro - for garnishing
  • Coconut - 1 cup (grated finely)

Method
  • In a kadai, add oil, cloves, cinnamon stick, star anise, Fennel seeds, jeera seeds.
  • When the seeds starts spluttering, add the onion, Green chillies, ginger garlic paste.
  • Fry till, the onion becomes golden brown colour and add the tomato and curry leaves.
  • Cook till it becomes soft.Add the Turmeric powder, Chilli powder, coriander powder and salt.
  • Add the boiled, peeled and cut potatoes to the above.
  • Add water and allow the contents to boil.
  • Add the coconut and boil for another 2 mts.
  • Check for the seasoning and switch off the stove.
  • Garnish with cilantro and serve hot for plain rice.

            

Mutton gravy


Ingredients

  • Mutton - 1/2 kg
  • Onion - 2 big
  • Tomato - 3
  • Green chillies - 3
  • Ginger garlic paste - 1 tsp
  • Garlic - 6 cloves
  • Fennel seeds - 1/4 tsp
  • Cloves - 5
  • Star anise - 3
  • Cinnaon stick - 1
  • Turmeic powder - 1/4 tsp
  • Red chilli powder - 2 tsp
  • Corioander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - as required
  • Oil - 3 tsp


Method
  • Boil the mutton with turmeric powder, salt, little onion pieces, tomato, garlic and 2 green chilli.
  • In a pan, add oil, fennel seeds, cloves, star anise, cinnamon stick and fry till brown colour and add the remaining onion, ginger garlic paste and tomato.
  • When the tomato becomes soft, add the curry leaves and fry for 2 mts.
  • Now add the boiled mutton, chilli powder, coriander powder, garam masala powder and let it cook for another 10 mts.
  • When the gravy becomes little thick , switch off the stove.
  • Garnish with cilantro and serve hot.

Kathirikkai kootu



Ingredients

  • Kathirikkai (Brinjal) - 1/4 kg
  • Oil - 5 tsp
  • Tomato - 2
  • Onion - 2
  • Garlic - 5 cloves
  • Cloves - 3
  • Cinnamon stick - 1/2 (crushed nicely)
  • Fennel - 1/4 tsp
  • Curry leaves - few
  • Coriander leaves for garnishing
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Salt as required


Method

  • In a pan, add oil, cloves, cinnamon stick, fennel.
  • When they spluttering add onion, garlic and tomato.
  • When tomatoes becomes soft,  a
    dd the brinjal to this.

  • Add little water to cook. 
  • When it is half boiled, add chilli powder, turmeric powder, salt, coriander powder, curry leaves and cilantro.



Keerai masiyal



Ingredients
  • Arai keerai - 1 bunch
  • Tamarind - lemon size
  • Tomato - 2
  • Onion - 1
  • Green chilli - 4
  • Water - 2 cup
  • Mustard seeds - a pinch
  • Urud dal - 1/4 tsp
  • Oil - 2 tsp
  • Salt as per taste


Method
  • Clean the keerai (araikeerai) [ I used arai keerai ].

  • In kadai, add the keerai, onion, tomato, green chilli, and add the tamarind and add 2 cup water.
  • keeping the lid open cook well.

  • After it gets cooked, add salt and grind in a mixie (semi paste).
  • In kadai, add oil, urud dhall, mustard (for thalippu) and add this paste.
  • Can mix with plain rice or can be used as side dish also.


Nethilli Karuvadu kuzhambu







Ingredients
  • Neththili karuvadu - 150 grams
  • Potato - 2 big ( cut into small pieces)
  • Oil - 3 tsp
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Black gram - 1 tsp
  • Green Chillies - 3 to 4 (Cut length wise)
  • Onion -  1 big
  • Tomato - 3
  • Curry leaves - few
  • Garlic - 8 to 10 cloves
  • Salt - as per taste
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Tamarind water - 1 cup
  • Grated Coconut - 1/2 cup
  • Cilantro for garnishng
Method
  • In a kadai, add oil, cumin seeds, fenugreek seeds, mustard seeds, black gram.
  • When the seeds splutter, add the green chillies, onion, garlic, curry leaves.
  • When onion turns golden brown colour, add the tomato pieces.
  • Cook till the tomato becomes soft and now add the potato pieces, salt, turmeric powder, chilli powder, coriander powder, tamarind juice and water.
  • Now add the Neththili dry fish to it and let it boil well for 10 to 15 mts.
  • Check whether dry fish and potato becomes soft.
  • Add the grated coconut to the kuzhambu.
  • Serve hot with plain rice.

Tuesday, June 15, 2010

Paruppu Urundai Kuzhambu (Dhal Balls gravy)



Ingredients

I. For paruppu urundai
  • Kadalai paruppu – 1 cup
  • Thuvaram paruppu – ½ cup
  • Onion – 2
  • Garlic – 5 cloves (cut into small pieces)
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Cloves – 5
  • Curry leaves – 5 (cut into small pieces)
  • Rice flour – ½ tsp
  • Dried red chilli - 2
  • Salt as required 
II. For Kuzhambu

  • Oil – 2 tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds – ¼ tsp
  • Tamarind juice – 1 cup
  • Tomato – 2
  • Garlic – 5 cloves
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Grated coconut - 2 tbsp
  • Salt as required
  • Curry leaves – few
  • Cilantro for garnishing
Method
  • Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
  • Grind the dhalls and the other ingredients in I to a coarse paste. 


  •  Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out) 
  • Steam cook the balls in a idli cooker and keep aside.





  • Now  for preparing kuzhambu, add oil in a pan.
  • When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.
  • When the onion turns brown colour, add the tomato and curry leaves.
  • When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.
  • Add the grated coconut and cook for another 2 mts.
  • Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.
  • Garnish with cilantro and Serve hot with rice or chappathi.

 

Masala More (Masala Buttermilk)


Ingredients
  • Onion
  • Green chilli
  • Curry leaves
  • Coriander leaves
  • Ginger
  • Garlic
  • Cumin seeds
  • Fennel seeds
  • Salt
  • Butter milk

 



Method  
  • In the mixer, add onion, green chilli, curry leaves, ginger, garlic, cumin seeds, fennel seeds and grind to a fine paste.
  • Mix this paste with the butter milk.
  • Using a filter, filter this butter milk and add required salt.
  • Garnish with coriander leaves and serve.

  




Badam Kheer


Ingredients
  • Almonds / Badam - 1 cup (nearly 25 to 30)
  • Milk - 1 litre
  • Condensed milk - 1/2 can ( i used milk maid)
  • Saffron - 1 pinch
  • Cardamon powder - 1 pinch
  • Almond flakes
  • Sugar as needed

 Method
  • Soak the almonds ovoernight or with hotwater for 1 to 2 hrs.
  • Peel the almond sking.
  • Grind the almond with little milk in the grinder and make a smooth paste.
  • Boil the milk with saffron till it thickens. (not too much thick).
  • Add the condensed milk, almond paste and sugar and boil for another 5 to 8 mts.
  • Now add the cardomon powder.
  • Allow it to cool.
  • Garnish with saffron and almond flakes and serve chill.

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