July 26, 2009

Cauliflower Pakoda


Cauliflower pakoda is my fav starter & sometimes I serve them during the tea time especially during the winter season. Even my son likes to have it at anytime. It taste awesome :)

Ingredients :
  1. Cauliflower - 1 small sized
  2. Oil for frying
  3. Besan - 2 tbsp
  4. Cornflour - 4 tbsp
  5. Ginger galic paste - 1 tbsp
  6. Turmeric powder - 1/8 tsp
  7. Chilly powder - 2 tsp
  8. Soya sauce - 1/2 tsp
  9. Salt to taste
  10. Curry leaves - 1 tbsp

Method :

  • Break the cauliflower into the medium sized florets.
  • Mix the besan, cornflour, ginger garlic paste, turmeric powder, chilly powder, soya sauce & salt to taste.
  • Combine the powders & little water to make a smooth paste.
  • Meanwhile heat the oil in the pan & dip and deep fry the cauliflower till crispy & golden in color.
  • Finally, fry the curry leaves in the same oil & add them in the fried cauliflower.

Serve them hot.

July 21, 2009

Mutton Drumstick kuruma


I bought lotz of drumstick this weekend without realizing what to do with soo much. So, my first menu is with mutton, which is best combination I ever tasted. Planning to do drumstick vada with the remaining. Taste yummy with either rice or rotis.

Ingredients :

  1. Drumstick - 1 no (Small sized)
  2. Mutton pcs - 500 gms
  3. Ginger garlic paste - 1 tbsp
  4. Cinnamon - 1 stick
  5. Lavang - 3 nos
  6. Onion - 1 big sized
  7. Tamarind juice - 2 tsp
  8. Coconut paste - 1/4 cup
  9. Turmeric powder - 1/4 tsp
  10. Chilly powder - 1 to 2 tsp
  11. Salt to taste
  12. Oil - 2 tbsp

Method to cook :

  • Cut the drumstick about 2 inch height & keep aside.

  • Heat oil in the pressure pan, add cinnamon & lavang.

  • Add chopped onions & saute till golden brown. Add ginger garlic paste & fry for 2 more min.

  • Add the mutton pcs, turmeric powder & chilly powder. Pressure cook them.

  • Once cooked, add the drumstick, coconut paste, tamarind juice & cook for further 10 min till cooked.

Garnish with corriander. Serve them hot with rice or rotis.

July 19, 2009

Crab masala fry

When it comes to weekend menu, I & pravin will have lotz of discussion on what to cook. Predominately, chicken dishes would be one in the menu. We found lotz of crab in the freezer section which tempted us to buy & crab fry was the menu for the last weekend. It taste good with rice & rotis too.

Ingredients :

  1. Crab - 4 nos (big sized)
  2. Finely chopped onions - 4 nos
  3. Gingergarlic paste- 1 tbsp
  4. Green chillies - 3 nos
  5. Black pepper - 1/2 tsp
  6. Cinnamon stick - 1 no
  7. Cloves - 3 nos
  8. Saunf - 1 tsp
  9. Chilly powder - as per ur taste
  10. Turmeric powder - 1/4 tsp
  11. Salt to taste
  12. Oil - 2 tbsp

Method :

  • Clean & cut the crab & keep it aside.
  • Grind all the ingredients together except crab & oil.
  • Heat oil in the pan, add the grinded masala. Saute them for 10 min.
  • Once the raw smell goes & oil starts floating arround the masala add the crab. Cover and cook for further 10 min or until crab is cooked.
  • Check for the salt & spice. If needed add pepper powder.

Serve hot with rice or rotis.

July 9, 2009

Tulumba Tatlisi


Tulumba is a popular & mostly eaten turkish dessert. This taste crunchy ouside & soft and moist inside. Especially during family gatherings, this dessert plays a predominant role in the menu. This would be a interesting dessert for the sweet lovers and not for the diet concisious people.

Ingredients:
  1. 2 1/2 cups of flour
  2. 3 cups of water
  3. 1 tbsp fine semolina
  4. 1 tbsp rice flour
  5. 1 tbsp corn strach
  6. 5 eggs
  7. 1 1/2 tbsp butter
  8. 1 pinch of salt

Syrup:

  1. 2 1/2 cups sugar
  2. 2 cups water
  3. 1/2 tsp lemmon juice
  4. oil for frying

Method :

For the sugar syrup :

  • Mix sugar and water together & bring it to the boil. Once the syrup is ready, switch off the heat and add lemon juice to it. Keep aside.

For the dough :

  • Combine the water, butter and salt in a heavy bottomed sauce pan and bring it to boil.
  • Meanwhile, incorporate all the dry ingredients together & add them to the boiling water. Stir them continously for 5 mins.
  • Switch off the heat & allow the mixture to cool.
  • Knead the dough by adding eggs one by one & fill them into a pastry bag with a 1/2 inch diameter tip.
  • Meanwhile, heat the oil in a heavy bottomed frying pan and pipe the dough in the hot oil and cut the edges using the scissors. Fry them till golden brown in either side.
  • Drain off the excess oil using the paper towel and soak them in the sugar syrup.
  • Remove them from the syrup and place over a serving dish.

Enjoy !!

July 5, 2009

Yam (Elephant's foot) fry


Elephant's foot better known as karna kizhangu in tamil goes great with keerai kulambu. This is my family favourite side dish. This can be either shallow fried or deep fried. I prefer deep frying them, which is easy to make & taste good too.

Ingredients :
  1. Yam - 1 kg
  2. Chilly powder - 2 tsp
  3. Turmeric powder - 1/4 tsp
  4. Salt to taste
  5. Tamarind juice - 2 tsp
  6. Oil for frying

Method :

  • Peel off the skin of yam & slice them.
  • Mix the sliced yam, chilly powder, turmeric powder, tamarind juice & salt together.
  • Pressure cook them & cool them completely.
  • Meanwhile, heat the oil in the frying pan & deep fry the cooked yam till golden brown in either side.

Serve them hot.

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