Wednesday, December 9, 2009

VEGETABLE CUTLET

Ingredients:

Potatoes-2no.
Carrot -2no.
Peas -100gms
Finely chopped onions-1no.
Ginger-Green chillies paste-1tsp
Garam masala-1tsp
Maida-1tbsp
Salt to taste
Turmeric a pinch
Oil for frying
bread Crust
Preparation:
1.Boil potatoes and remove the outter skin and smash it and keep aside
2.Then grated the outter skin of carrot and cut into small pieces and boil along with peas.Then smash both of them.
3.Mix all the boiled vegetables together and keep aside.
4.Heat a pan with oil add chopped onions and fry them till they turn into golden colour,add ginger-greenchillies paste and fry for few mints.Then add smashed vegetables,garam masala,salt and turmeric and fry for few mints and allow it to cool.
5.Once it cool downs make them into your desire shape and keep aside.
6.In a bowl add maida,salt and required water to make a semi liquid batter.
7.Dip the balls in maida and roll in bread crust and fry in oil till it turn golden colour or you can shallow fry it,but i fried in oil.
8.serve hot n spicy vegetable cutlet with sauce.

Saturday, October 10, 2009

CHIKUDUKAYA FRY

Ingredients:

Chikudukaya/Indian Broad Beans-250gms
Chopped onions-1no
Crushed Garlic pods-4no.
chilli Pwd-1tsp
Coriander Pwd-1tsp
Groundnuts Pwd-2tsp
Curry leaves
Turmeric a pinch
Salt to taste
Oil-2tsp

Preparation:

1.Wash n chop chikudukaya into small-small pieces.
2.Boil kaya in 1glass of water by adding little salt.
3.Once the water is completly absorbed switch off the flame and allow it to cool.
4.Heat a pan with oil add seasoning ingredients once they pop add chopped onions ,crushed garlic and curry leaves.Let them fry for few mints.
5.Then add chikudukaya along with turmeric,chilli and coriander pwd and mix them well.
6.Add groundnut pwd and add salt by cheking it again why means we have already added some salt while boiling.
7.close it with lid for 5mints.Mix well
8.Finally serve into a serving bowl and enjoy with rice/chapati.

Monday, October 5, 2009

PRAWN CURRY

Ingredients:

Prawns-500gms
Chopped Onions-2nos
Chopped Tomatos-2nos
Chilli Powder-11/2tsp
Coriander Powder -11/2tsp
Salt to taste
Oil as Required
Turmeric a pinch
Coriander leaves

Preparation:
1.First clean prawns and keep aside
2.Heat a pan with oil,add chopped onions and fry them till they change the colour.Then add chopped tomatos and cook till it becomes soft.
3.Then add prawns,turmeric and cook till water comes out from it.
4.Add chilli,coriander and salt.Cook tillwater evaparots and add required water and cook for 5mints.
5.Finally garinsh with coriander leaves and serve with chapatis/rice.

Sunday, September 20, 2009

Okra/Bhindi Curry

Ingredients:

Okra (bhindi/Ladys finger) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 2
Cinnamon 1 piece
Cloves 3
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Oil 2 cups
Garam masala powder 1 tsp.
Salt to taste


Preparation:

1.wash n clean okra with dry cloth and cut into small pieces and keep aside.
2.Chop onions,tomatoes and green chillies
2. Heat the oil in pan and add the okra pieces and fry till okra changes to dark green clour.
3. Remove fried okra and Keep it aside.
4. Heat 3 spoons of oil in a pan.Add the cinnamon, and cloves for a minute. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly.And add required water and cook for 5mints and then serve okra curry hot hot with chapati or rice.

Sunday, August 23, 2009

EGG MASALA

Ingredients:
6 nos. Egg
4 nos. Onion
3 nos. Tomato(medium size)
5 cloves Garlic
1 piece Ginger(small piece)
5 nos. Green Chilies(chopped)
1 tbsp. Coriander powder
½ tbsp. Red Chili Powder
¼ tbsp. Turmeric Powder
Coriander leaves for garnishing
3 tbsps. Vegetable Oil
Salt to taste
1 tbsp. Cumin powder


Preparation:
1. Boil eggs, remove the shell of boiled eggs and keep it aside.
2. Heat oil in the Kadhi or pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander, and cumin seeds powder and salt on the eggs.
6. Add 1 cup of water and bring to boil and reduce the flame.
6. Cover the pan and let it cook for 15 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves

Saturday, May 30, 2009

Andhra Chicken

Ingredients:
Chicken(breast piece,boneless)-500gms
Lemon juice-20ml
Turmeric Pwd-1tsp
Chilli pwd-2tsp
Gingergarlic paste-2tsp
Salt to taste
cornflour-2tsp
Maida-3tsp

Preparation method:
1.Cut the chicken breast into even dices.
2.Marinate with lime juice,turmeric,salt,chilli pwd,gingergarlic paste.
3.Finally add the cornflour and maida.
4.Deep fry in hot oil,Garnish with fried curry leaves and lemon wedges
.

Wednesday, March 18, 2009

Kadai Chicken

INGREDIENTS:
Whole Chicken-1/2KG/500GMS
Medium Tomatoes-8-10 nos.
Coriander leaves-2 tbsp.
Medium onions-2 nos.
Garlic paste-2 tbsp.
Ginger, finely chopped-2 tbsp.
Dry red chilies-6-8 nos.
Chopped green chilies-8 nos.
Red chili powder-1 tsp.
Whole Coriander (dhania)-1 tbsp.
Garam masala powder-1 tsp.
Whole Garam masala-1tsp.
Oil-2 tbsp.
Coriander powder (dhania powder)-1tsp.
SaltAs per taste

PREPARATION:
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot

Tuesday, March 10, 2009

Chicken Curry

Ingredients:
chicken -500gms
Onions-2nos
Tomato-1no
Gingergarlic paste-2tsp
cloves,cinnamon,cardamom-2nos
Salt to taste
Coriander leaves
Oil-2tbsp
Turmeric a pinch
Coconut-2tbsp
Chilli pwd-11/2tsp
Coriander pwd-11/2tsp

Preparation:
1.Clean and cut chicken into small pieces.
2.Grind half onions,gingergarlic paste,corianderleaves into paste.
3.Take a pan add oil,all spices,remaining onions,turmeric fry them for few mints.
4.Then add cleaned chicken into that add salt and fry them on high flame for5mints then simmer untill water goes.
5.Then add grinded paste,chilli pwd,coriander pwd fry for another 5mints,then add chopped tomato and fry them again till raw smell goes.Then add required water and grinded coconut water to that and allow to cook till the gravy becomes thick.
6.finelly add coriander leaves
7.Serve hot with rice or chappathi.

Thursday, March 5, 2009

SPICY CHICKEN BIRYANI

Ingredients:

For Marinade:
Chicken-250gms
Curd -1/2cup
Chillipowder-1tsp
Corianderpowder-1tsp
Turmeric powder a pinch
Gingergarlic paste-1tsp
Mint leaves-1/2cup
Coriander leaves-1/2cup
For Rice:
Basmati rice-11/2cup
Onions-2nos
Green chillies-2nos
Chilli powder-1tsp
coriander powder-1tsp
Gingergarlic paste-1tsp
Cinnamon-2nos
Bayleaf-1no
Cloves-2nos
Cardamom-2nos
Salt to taste
Oil-2tbsp
Butter-1tbsp

Preparation Method:
1.Clean and soak rice for 10-15mnts
2.Clean and Chop chicken to required size.Mix
curd,chillipwd,coriander,turmeric,mint and coriander leaves to the chicken.Let it marinate for 10-15mnts.
3.Mean while chop onions,chillies.Heat oil and butter,add all the whole spices.Then saute in onions till they are brown in colour,add gingergarlic paste.Fry well.
4.Then add the chicken marinade.Cook on high flame for 5mins and simmer till the oil comes out.
5.Add the rice,salt,3cups of water and pressure cook for 2 whistle.
6.Serve with Raita.

Thursday, February 12, 2009

Paneer Butter Masala

INGREDIENTS:
Paneer-250gms
Chilli Pwd-1tsp
Coriander Pwd-1tsp
Gingergarlic paste-1tsp
Greenchillies-2nos
Cashewnuts-10nos
Chopped Onions-2nos
Chopped Tomato-2nos
Butter-1tbsp
Oil-2tbsp
Salt to taste
Make A smooth paste of cashewnuts
PREPARATION:
1.Clean and cut panner into small cubes
2.Take a pan add oil,slit green chillies and chopped onions fry them for few mnts till onion changes into gloden colour.
3.Then add gingergarlic paste again fry for few more mnnts,then add chopped tomatos allow to become smooth,add chilli,coriander pwd,salt.
4.Add panner and required water,then add cashew paste fry for 5-10mins.
5.Finelly add coriander leaves and butter.
6.Serve with Naan or chappathi.

Thursday, January 29, 2009

Pav Bajji

INGREDIENTS:
Bread-4
Boiled Potatos-3nos
Boiled greenpeas-1cup
Green chillies-2nos
Chopped tomatos-2nos
Chopped onions-2nos
Jeera pwd-1tsp
Chopped coriander leaves
Chilli pwd-1tsp
Coriander pwd-1tsp
chat masala-1tsp
salt to taste
oil for frying
Butter
PREPARATION:
1.Heat a pan with oil add greenchillis,onions fry them till onions turns brown.
2.Then add chopped tomatos,chilli pwd,coriander pwd,jeera pwd and salt.Mix them
well and cook till tomatos become smooth.
3.Then add coriander leaves,chat masala and smashed potatos,greenpeas.Add required
water and cook till gravy becomes thick.
4.Take a pan add butter and place bread on it (bread should be slit in middle)
5.In another pan add bajji gravy,little water and stuff them in bread.
6.Then ur Pav Bajji is ready.

Tuesday, January 27, 2009

Stuffed Palak Paraths

INGREDIENTS:
Palak leaves-1bunch
Chilli Pwd-1/2tsp
Atta-2cup
Jeera-1/2tsp
Ghee-2tsp
Salt to Taste
Oil
PREPARATION:
1.Clean and chop palak leaves.
2.Heat a pan with 1tsp of oil,add jeera,chopped palak leaves and fry them.
3.Add chilli Pwd and salt and again fry till palak frys.And allow it to cool.
4.Then mix palak,Atta,ghee,salt,required water to make a soft dough.
5.Take the dough into small balls ,press them like chapatis.
6.Serve hot with chutney.

Thursday, January 8, 2009

Tomato Bhath

INGREDIENTS:
Rice-1cup
Onions-2no.
Tomatoes-2no.
Fresh green peas-1/4cup(shelled)
Green chillies-4no.
Garam masala-1/2tsp
Oil-21/2tbsp
Ghee-1tsp
Curryleaves-1tbsp

FOR SEASONING:
Mustard seeds-1/2tsp
Black gram dhal-1tsp
Bengal gram dhal-11/2tsp
Broken cashewnuts-1tbsp

PREPARATION:

Cook rice till each grain is separate.Spread over a broad plate and allow it to cool.Cut onions into fine pieces.Blanch tomatoes in hot water for few mints.Remove skin and grind into pulp.Strain and remove the seeds.Cut green chillies into long pieces.

Heat ghee and oil in a frying pan.Add seasonings,cut chillies and onion.Fry till transparent and add boiled peas with tomato pulp.Cook stirring constantly in medium flame till moisture evaporates from tomato pulp.Add salt,sugar and garam masala powder.Mix cooled rice to this and fry in high flame for few mints till rice becomes hot.Garnish with cut coriander leaves and curry leaves.

Variation:
Cut tomatoes also into fine pieces instead of making juice and do the same recipe.Add grated fresh coconut at the end.Use few green chillies and half a teaspoon of chilli pwd.

Tuesday, January 6, 2009

Simple Chicken Curry

INGREDIENTS:
Chicken-5oogms
Chopped onions-2no.
Chopped Tomato-1no.
Gingergarlic paste-1tsp
Cloves-2no.
Cinnamon-1inch
Cardamom-2no.
Redchilli pwd-11/2tsp
Coriander pwd-11/2tsp
coconut-2tbsp
Cashewnuts-10no.
coriander leaves a few
Turmeric-1/2tsp
Salt to taste
Oil-2tbsp
PREPARATION:
1.First clean and cut chicken into small pieces and keep aside.Mean while grind fresh coconut and cashewnuts into paste and keep aside.
2.Heat a pan with oil,add spices and chopped onions,fry them till they change colour.Add gingergarlic paste and fry for few mints till raw smells goes out.Then add chopped tomatos and fry again till they become soft.
3.Add chilli,coriander and turmeric pwd and required salt and mix well.Then add chicken pieces and stir on high flame for fewmints or till oil comes out.
4.Then add required water and allow it to cook,once the chicken is done.Add grounded paste and mix well and again cook for 3mints.Finally garinsh with coriander leaves and enjoy..

Sunday, January 4, 2009

Cauliflower Biriyani

INGREDIENTS:

Basmathi rice-1cup
Onions-2big
Cauliflower-1medium sized
Green chillies-4no.
Fresh thick curd-1/4cup
Oil-3tbsp
Grated fresh coconut-2tbsp
Coriander-Cumin Powder-1/2tsp
Salt to taste
ghee-2tsp
Cashewnuts-2tbsp
Curry leaves- afew
Coriander leaves-1 small bunch
Lemon-1no.
Curry powder-1tsp
Mustard seeda-1/2tsp
Turmeric Powder-1/4tsp
Asafoetida- a pinch


PREPARATION:

Wash and soak rice for 15mints.Cut onions into 1 inch long pieces.wash and cut cauliflower into small flowerettes,and soak them in hot water for 5mints along with salt.

Heat oil in a heavy bottomed vessel and add mustard.When it crackles,add cut green chillies,asafoetida,curry leaves and cashewnuts.Add cut onions and cauliflower.Fry till it becomes soft.

Drain water from rice and fry with the drained flowerettes for few mints.Add 2cups of boiling water with salt and turmeric pwd.When it starts boiling again add beaten curds,coriander-cumin pwd and curry powder.Cover the vessel with tight lid and reduce flame.cook for 15 to 20 mints.(OR) pressure cook for 1 whistle.Before removing from fire,add ghee.Garnish with fresh grated coconut and cut coriander leaves.Serve along with cut lemon pieces.

Saturday, January 3, 2009

Ven Pongal

INGREDIENTS:
Rice-1cup
Moongadal-1/2cup
Ghee-2tbsp
Black Pepper-11/2tsp
Cumin seeds-1tsp
Salt to taste
Water-5cups
Broken cashewnuts-1tbsp
finely cut ginger-1tbsp
Curry leaves a few
Asafoetida-a pinch
PREPARATION:
1.Wash rice and dal together and pour 5cups of water.
2.Pressure cook for 10mints.After removing the lid,add salt,curryleaves,ginger with half cup of milk.
3.Fry cashewnuts,pepper and cumin seeds in ghee.Pour over pongal,mix well and serve steaming hot with ghee on top.

Note:Reduce the volume of water if you are cooking directly in pressure cooker.Reduce flame after keeping the weight.Do not soak rice.

Friday, January 2, 2009

Aappam

Ingredients:
Raw rice-2cups
Boiled rice-1cup
Fenugreek seeds-1tsp
Urad dal-2tbsp
Coconut water-150ml
Sugar-1tsp
Salt to taste

Preparation:
1.clean and soak raw,boiled rice,fenugreek seeds,urad dal for 8-9 hours.
2.Mix coconut water with sugar for 8 hours.
3.Grind soked rices smoothely and add salt,mixer of coconut and sugar,leave them to raise overnight.
4.To that batter add baking soda in the morning and pour AAPPAM.
5.Serve hot with chicken curry.