September 30, 2009

Chicken Kuruma


Indian dishes are meant for its flavour & spices used. Especially, when it comes to non-veg dishes, we have varieties & taste unique. One of my favourite & comfort dish is spicy red curry chicken kuruma and its color, aroma, flavour & taste will make my meals memorable. This taste great with rice, coconut rice, rotis, naan & with any kind of flavoured rice.
Ingredients :
  1. Chicken - 1 kg
  2. Onions - 2 nos
  3. Riped tomato - 2 nos
  4. Cinnamon - 1 stick
  5. Cloves - 4 nos
  6. Cardamom - 3 nos
  7. Bay leaf - 1 no
  8. Ginger garlic paste - 1 tbsp
  9. Mint leaves - 1 tbsp
  10. Turmeric powder - 1/2 tsp
  11. Chilly powder - 2 tsp
  12. Coconut paste - 3 tbsp
  13. Oil - 1 tbsp
  14. Salt to taste
  15. Corriander leaves

Method :

1. Clean & cut the chicken. Keep aside.

2. Heat oil in the heavy bottomed pan, add cinnamon stick, cardamom, cloves & bay leaf.

3. Add finely chopped onions & saute till golden brown.

4. Add ginger garlic paste & mint leaves. Saute for 2 mins.

5. Add finely chopped tomatoes, turmeric powder & salt to taste.

6. Add chilly powder & chicken. Cover and cook till tender.

7. Add coconut paste (grind the coconut smoothly). Simmer & cook for 5 mins.

8. Finally add finely chopped corriander leaves & serve warm.

Taste yum with rice & rotis.


September 22, 2009

Chow chow kootu


Kootu is my favourite side dish for kara kulambu. I make it little thick to serve as side dish & little thin for kulambu. Chow chow which is also called as bangalore kathirikai is cooked very often in most of the south indian kitchens. Can substitute chow chow with other vegetables too.

Ingredients :
  1. Chow chow - 1
  2. Channa dal (or moong dal) - 2 tbsp
  3. Oil - 2 tsp
  4. Mustard seeds - 1/2 tsp
  5. Jeera (cumin seeds ) - 1 tsp
  6. Red chillies to spice - 3 to 4 nos
  7. Onion - 1/2
  8. Garlic - 4 pods
  9. Curry leaves - 1 tbsp
  10. Jeera powder - 1/4 tsp
  11. Turmeric powder - 1/4 tsp
  12. Grated coconut - 1/2 tbsp
  13. Salt to taste
  14. Ghee - 1 tsp
  15. Corriander leaves for garnishing.

Method :

1. Pressure cook the dal. Keep aside.

2. Remove the skin of chow chow & cut them to small cubes.

3. Heat oil in the pan, add mustard seeds, cumin seeds, red chillies & curry leaves.

4. Add finely chopped onion, garlic pods, turmeric powder & vegetable. Cover and cook till tender.

5. Once cooked, add dal, grated coconut, jeera powder, water & salt to taste. Simmer for 4 mins. Finally add ghee & switch off the flame.

Garnish with corriander leaves.

September 18, 2009

Cabbage pakoda


Everytime I buy cabbage, I finally end up in purchasing bigger sized one. I like to add this juicy vegetable in most of my dishes like fried rice, spring rolls, vada, raita & so on. And this time I made this crispy pakoda with cabbage & few other handy ingredients. It was crispy & great with jeera rice. Nice twist yet taste delicious.

Ingredients :
  1. Shredded cabbage - 2 cups
  2. Besan - 3 tbsp
  3. Rice flour - 3 tbsp
  4. Red chilly powder - 2 tsp
  5. Green chillies - 2 nos
  6. Baking soda - 1/4 tsp
  7. Onion - 1 no
  8. Curry leaves - 1 tbsp
  9. Oil - 1 tsp + for frying

Method :

1. Combine shredded cabbage, besan, rice flour, red chilly powder, finely chopped green chillies, baking soda, finely chopped onion, curry leaves & 1 tsp hot oil.

2. Dont add water (if necessary add 1 tsp of water) (After 3 min, onion & cabbage release some water which is enough for the batter)

3. Heat oil in the frying pan & deep fry the pakoda till golden brown and crispy on either sides.

Serve warm with tomato ketchup.

Note:

Addition of ginger garlic paste will enhances the flavour & taste too.

September 15, 2009

Sweet kozhukattai


Kozhukattai is famous South indian sweet made especially during vinayaga chaturthi. Different variety of kozhukattai with different stuffings will be offered to the Lord ganesha during the pooja. This is all time favourite sweet & have no counts on how much balls I eat. It taste yummy :)

Ingredients :
  1. Raw rice - 1 cup
  2. Water - 2 cup
  3. Salt -1/4 tsp
  4. Oil - 1 tbsp + 1 tbsp
  5. Grated coconut - 1 cup
  6. Jaggery - 3/4 to 1 cup (according to ur sweet tooth)
  7. Cardamom powder - 1/4 tsp
  8. Ghee - 1 tsp
  9. Cashewnuts - 1 tbsp

Method :

1. Clean and soak the rice for atleast 2 hrs. Preferably overnight.

2. Grind the soaked rice in 1 cup of water.

3. Heat 1 cup of water in the heavy bottomed pan, add 1 tbsp of oil. Once the water starts boiling, add the rice batter. Stir continously to avoid any lumps. Cook for 4 min or till it forms the dough consistency.

4. Knead the dough and make small balls out of this.

5. Meanwhile, heat ghee in the pan and fry the grated coconut. Keep aside.

6. In the seperate pan, add the jaggery & 1 tsp of water. Keep stiring till it dissolved. Strain the jaggery water to remove dust if any.

7. Now add the strained jaggery to the frying coconut. Add cardamom powder. Keep stiring.

8. In a seperate pan, fry the cashewnuts and add them to the coconut mixture.

9. Make a small balls out of coconut mixture & stuff them inside the rice balls. Grease your hands with oil.

10. Steam cook the sweet balls for 5 min or till done.

Enjoy :)

September 11, 2009

Prawn masala fry / Curry


When it comes to non-veg dishes, prawns are my favourite. This Indian prawn masala fry will taste great with rice as well as rotis. My mom make this very often, she mix the rice in the kadai this dish is made & that taste yummy :)

Ingredients :
  1. Prawn - 1 cup
  2. Onion - 6 nos
  3. Ginger garlic paste - 1 tsp
  4. Chilly powder - 2 tsp
  5. Turmeric powder - 1/2 tsp
  6. Garam masala - 1/4 tsp
  7. Salt to taste
  8. Oil - 2 tsp
  9. Corriander leaves - 1 tbsp

Method :

1. Remove the prawn shells. Clean & keep aside.

2. Heat oil in the pan, add finely chopped onions & saute till golden brown.

3. Add Turmeric powder, ginger garlic paste, chilly powder & salt to taste. Saute for 3 more min.

4. Add prawns. Cover & cook for 4 min or till done.

5. Finally add the garam masala. Switch off the flame after 1 min.

6. Add the finely chopped corrainder leaves.

Serve warm with rice or rotis.


September 8, 2009

Avarakkai peanut poriyal


Avarakkai peanut fry is the different combination which taste great with rice.
Ingredients :
  1. Snow peas - 250 gms
  2. Mustard seeds - 1 tsp
  3. Urad dal - 1 tsp
  4. Curry leaves - 1 tsp
  5. Onion - 1 no
  6. Chilly powder - 2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Roasted peanut - 1/4 cup (Coarsely grinded)
  9. Salt to taste
  10. Water - 1/4 cup

Method :

1. Coarsely grind the roasted peanut & keep aside.

2. Heat oil in the pan, add mustard seeds, urad dal, curry leaves & finely chopped onions & saute till golden brown.

3. Add chopped snow peas, turmeric powder, chilly powder & salt. Add water, cover and cook till done.

4. Finally, add the coarsely grinded peanut powder & saute for 5 min.

Serve with rice.

September 2, 2009

Fish fry

Quick & simple fish fry would be the perfect starter. Any kind of fish can be used. I prefer shallow frying them with oil, instead it can be baked, grilled or broiled. Flavour of pepper with little chilly powder will make this dish unique & yum :)

Ingredients :
  1. Fish - 6 Fillets
  2. Salt to taste
  3. Oil for shallow frying
  4. Lime juice
  5. Pepper powder - 2 tsp
  6. Chilly powder - 1/4 tsp

Method :

1. Clean and cut the fish. Keep aside.

2. Marinate the fish in pepper powder, chilly powder & salt.

3. Heat oil in the pan, shallow fry the fish till done.

4. Sprinkly some lime juice before serving.

Serve warm.

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