Lemon Rasam

LEMON RASAM
Ingredients:
Thuvar dal - 1/4 cup
rasam powder - 2 tsp
red Chillies - 2
Garlic - 5 pods
Mustard seeds - 1/2 tsp
juice of 1 lemon
Salt
Turmeric powder - 1/4 tsp
hing - 2 pinches
curry leaves - 10 - 12
Coriander leaves - a handful
tomato - 1
oil - to fry
urad dal - 1 tsp
Method:
- add dal, tomato, salt, turmeric powder and hing along with water in a pressure pan
- cook till they are smashy
- crush garlic
- break the chillies into two
- in a pan add oil
- add mustard seeds, urad dal, red chillies and garlic
- when they are fried add the curry leaves and add the dal mixture
- add the corriander leaves and mix well
- allow that to boil and remove from fire
- now add the lemon juice to this
- serve hot

Chicken Barthadhae

CHICKEN BARTHADHAE
( the pronounciation is different from the spelling.. pls excuse).

HI all,This dish is from Karnataka. Taught to me by one of my friends mom. This dish is traditionally prepared using coconut oil. But here Iam using sun flower oil as my hubby is allergic to coconut and its products.

The out come was awesome and was just unexplainable... Thanks for the dish aunty..

Ingredients:
chicken (cubed) - 500 gms
onion - 2 finely chopped
tomato - 2 - finely chopped
curry leaves - a handful
cinnamon sticks - 1"
cardamom - 5
cloves - 5
tamarind extract - 1/4 cups
alt to taste
turmeric powder - 1 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
oil - 5 tbsp
garlic - a handful - finely chopped

Method:
- add oil in a pan
- add the cinnamon, cardamom and cloves
- add onions and fry till golden brown
- add the garlic and fry for 4 - 5 mins
- add the tomatoes and fry for another 5 mins
- to this add the salt, turmeric powder, red chilli powder, corriander powder
- when the mixture starts giving out oil add the chicken and mix well until the masala is fully coated
- now add the tamarind paste and mix well
- when its fully cooked and its dry, add the fried curry leaves and serve hot

Chettinad Chicken

CHETTINAD CHICKEN
Ingredients:
chicken - 1/2 kg (cleaned)
onion - 2 (thinly sliced)
cumin seeds - 2 tsp
corriander seeds - 2 tsp
curry leaves - 10 - 12
oil - to fry
ginger garlic paste - 2 tsp
salt to taste
red chilli (dried) - 4
red chilli powder - 1 tsp
corriander leaves - 3 tsp - chopped
grated coconut - 3 tsp
crushed black pepper - 1 tsp
turmeric powder - 1 tsp


Method:
- marinate chicken by adding 1 tsp of ginger garlic paste, turmeric powder, salt and red chilli powder
- leave it to rest for 1 hr
- in a pan add 1 tsp of oil
- add 1 tsp of cumin seeds, corriander seeds and red chillies
- fry till you get a good aroma
- then add the grated coconut and fry till the coconut is dry and there is no moisture left
- grind this into a fine paste and leave it aside
- in a pan add oil
- to this add remaining cumin seeds
- add the curry leaves and onion
- fry onions till they are golden colour
- now add the remaining ginger garlic paste and the ground paste
- fry for 4 - 5 mins
- add the marinated chicken and cook
- need not add water as chicken will have its own juices to cook
- when the mixture is well cooked and dry drizzle juice of 1 lemon and the crushed pepper powder
- mix well
- add the corriander leaves and mix well
- serve hot with rice or roti's.

Paneer Mushroom Kabab

PANEER MUSHROOM KABAB
Ingredients:
Paneer cubes - 1 cup
button mushrooms - cut into halves - 1/4 cup
onion - 1 - cut into 4's - seperated
curd - 2 tbsp
tandoori chicken masala - 2 tsp
salt to taste
ginger garlic paste - 1 tsp
oil - to fry
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
bamboo sticks - 4 - 5



Method:
- soak the bamboo sticks for 2 hrs
- marinate the mushrooom, onions, paneer, salt, turmeric powder, red chilli powder, ginger garlic paste, curd and leave it aside for 3 hrs
- take a bamboo stick
- start arranging the paneer, mushroom, onion and then paneer, mushroom and onion in the sticks and make sure its followed the same way
- do that until all the paneer mushroom and onions get over
- in a pan add oil
- place the sticks in the pan and cook by turning them on all sides
- when done serve

Poondu Kulambu (Garlic curry)

POONDU KULAMBU
Ingredients:
garlic - 2 handful
small onions - 1 cup (chopped)
red chillies - 4 (broken into two)
tomato - 2 (chopped)
salt to taste
mustard seeds - 1 tsp
urad dal - 1 tsp
oil - 5 tsp
curry leaves - 10 - 15
red chilli powder - 1 tsp
corriander powder - 1 tsp
pepper - coarse powder - 1 tsp
hing - 1/4 tsp
turmeric powder - 1/4 tsp
tamarind - size of a lemon

Method:
- make a puree with tamarind
- in a pan add oil
- when the oil is hot add the mustard seeds and urad dal
- as the dal changes colour add the red chillies and curry leaves
- add the onions and garlic and fry till they change their colour to golden brown
- to this add the tomato and fry till they are mushy
- now to this add salt, hing, red chilli powder, pepper powder, turmeric powder, corriander powder
- mix well
- add tamarind water and allow that to boil for 10 mins
- when it thickens remove and serve with hot rice...

350th post - Sheer Korma (a muslim sweet - kheer)

SHEER KORMA ( A MUSLIM SWEET)

Hey Guys ... PPl ......

Happiest day for me.. I was waiting for this to happen!! And it happened today. I challenged my Hubby dear that I will complete 350 recipes in my blog before I go for my delivery Which is just a month due.. I did it today .. I had completed 349 recipes when he called me from office and asked where is my suprise sweet for today? Let that be 350th recipe.

I was thrilled... after all what else do anyone need ? A supporting hand rite? Iam sure every one would agree and none will be here without a person like that behind your back to pat and appreciate ... I have got a wonderful guy indeed and he really appreciates and the criticisms are too strong that I never dare to make a mistake in my next trial .......

This recipe is made during Ramzan festival usually ( I have tasted in that festival only.. dunno if they make this regularly)!!! And the taste was too good that I some how caught hold of this recipe and tried and the first specimen to try this was my maid.. and she was speechless ....:"mam I am not express how tasty it is .. splendid and awesome.. rich payasam (she didnt know the name of the recipe and she spoke all these in Tamil)".

So heres my recipe..

Ingredients:

vermicelli - (thin and fine one) - 1 cup

ghee - 2 tsp

milk - 1 lt

broken cashews - 1/4 cup

raisins - a handful

badam - 2 - 3 tsp (chopped and skin removed)

sugar - 5 tbsp

condensed milk - 1/2 tin (200 gm)

sweetless khova - 200 gms

fresh thick cream - 200 gms

cardamom powder - 1/4 tsp

Method:

- in a pan add ghee and fry the raisins, cashew and badam

- when they change colour remove and leave them aside

- now in the same pan add the vermicelli ( I used Anil vermicelli) and fry till they change their colour

- to this add milk and allow them to thicken

- it takes 10 mins approx.

- when the milk thickens add the fresh cream, khova, sugar, condensed milk, and the nuts

- allow that to cook without any lumps till the mixture thickens to a payasam consistancy

- to this add the cardamom powder

- serve cold

This recipe also goes for the Event Thanda Mela by COOKING4ALLSEASONS.COM

Mughalai Chicken Curry

MUGHALAI CHICKEN CURRY
Ingredients:
chicken - 1/2 kg
onion - 3 (roughly chopped)
tomato - 2 (chopped)
cloves - 2
cinnamon - 1 "
cardamom - 2
oil - 4 tbsp
ginger garlic paste - 2 tsp
red chilli powder - 1.5 tsp
salt to taste
corriander powder - 1 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
curd - 1 cup
thick cream - 1/2 cup
water - 1 cup
curry leaves - 20 - 30


Method:
- grind onions to a fine paste
- add the oil in a pressure pan
- add the onions paste and ginger garlic paste and fry till the oil oozes out
- add the salt to taste
- add the chicken and fry for 4 - 5 mins
- add the currry leaves and tomato
- fry for 2 - 3 mins
- add the red chilli powder, corriander powder, turmeric powder, cloves, cinnamon and cardamom
- mix well
- allow that to cook for 3 - 4 mins
- now add the curd and cream
- mix well
- allow that to pressure cook for 2 whistles
- serve hot with rice or roti's

Neer Dosa

NEER DOSA

HI all,

This recipe is a Mangalorian Delicasy.. Called Neer dosa. Its usually served with sweet coconut chutney / hot coconut chutney. I invented anothe combi to go with this dosa.. Fish/chicken/mutton curry too!!!

This is the first time Iam preparing this recipe.. Though tasty.. Its also easy to make .. !! Takes very less time..
Try out!!!!!!

Ingredients:
rice - 1 cup
urad dal - 1 handful
coconut - grated - 1 cup
oil - to drizzle
salt to taste
water to grind to a fine paste
soda - 1 pinch

Method:

- soak rice and dal together for 2 hrs

- grind the soaked rice and dal along with coconut to a fine paste

- add water and grind the batter to a loose consistancy

- it should be thin than a dosa batter

- this batter need not ferment

- mix salt and soda

- and leave it aside for 20 mins

- now grease the dosa tava and pour the batter to make a thin dosa.. follow the rava dosa techique!!- drizzle some oil on top

- when crisp remove and serve.

- I served this with Mughalai Chicken curry...

Sago Murukku

SAGO MURRUKU
Ingredients:

sago - 1 cup (soaked in water for 2 hrs)

besan powder - 1/2 cup

rice flour - 1 cup

salt to taste

hing - 1 tsp

red chilli powder - 1 tsp

oil - to deep fry murukku

Method:

- mix sago, salt, besan powder, rice flour, hing and red chilli powder

- add some water and make a dough

- now heat the oil in a pan

- stuff the dough in the murukku maker and press it in the hot oil

- cook in slow flame

- this will not be a perfect murukku as there is sago in between.

- it will be broken as well

- cook until crisp

- and drain

- wait until its cold and store in an airtight container

Source:
This murukku with sago idea was taken from Kavitha's website (http://kavithavin-kaivannam.blogspot.com/)

Sago Upuma

SAGO UPUMMA
Ingredients:
sago - 1 cup (soak in water for 2 hrs)
onion - 2 (finely chopped)
tomato - 1 (finely chopped)
green chillies - 2 (finely chopped)
salt to taste
red chilli powder - 1 tsp
oil - 2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
water - 2 cups
corrinader leaves - 2 tsp
curry leaves - 1 tspginger garlic paste - 1 tsp

Method:

- in a pan add oil

- add the mustard seeds and urad dal

- when the dal changes colour and the mustard splutters

- add the onions and green chillies and fry

- fry till the onions change colour to golden colour, add the tomatoes and ginger garlic paste

- mix well

- add salt, red chilli powder, curry leaves and corriander leaves

- add water and allow that to boil

- add the sago and cook until done

- serve hot with raita

Black Forest Cake - Icecream

BLACK FOREST CAKE - ICECREAM

Hi ppl,
This recipe is my Hubby's all time favourite. This is prepared with dark chocolate cake.. I didnt have patience to bake a cake.. so I used the plain cake instead ....

I gave this icecream cake to my hubby which he relised and had.. I didnt even have the wash the plate at all... He loved it too the core. But the comment was that though it was tasty .. It didnt have the same taste of how its served in icecream shops.. Hmm.. another trial is necessary soon so I can master this recipe.. But so far the recipe got me a good name .. A REAL GOOD TRIAL!!!!!!!!!

Ingredients:
plain sponge cake - 2 slices
cocoa powder - 2 tsp
milk - 1/2 cup
sugar - 2 tsp
vanilla icecream - 2 tbsp
canned cherries - 2 tbsp (deseeded)
nuts - 2 tbsp
chocolate ice cream - 1 scoop
grated chocolate - 1 tsp

Method:
- mix cocoa powder, sugar and milk
- dip the sponge cake slices in the cocoa mixture
- place that in a plate
- now arrange the cherries on the cake
- now spread the vanilla icecream on top of the cherries
- now spread the chopped nuts on top of the icecream
- place another slice of the cocoa dipped cake on top
- place a scoop of chocolate icecream on top
- decorate with nuts, cherry and grated chocolate
- place this in the freezer for 2 hrs
- serve cold

This is for the event Thanda Mela by COOKING4ALLSEASONS.COM

Kala Jamun

KALA JAMUN

HI all,

This recipe is the same like how gulab jamun is made. But the colour a slight variation makes this recipe even more awesome.. And no one can eat just one!!!!

My version to eat this recipe is when its served cold topped with vanilla icecream and cherries.... WOw..... (O man I dont have them both to even show as a pic - but Iam too good in giving ideas to all...!!!)

Ingredients:
milk powder - 1 cup
maida - 1/4 cup
sugar - 1 cup
water - 1 cup
melted butter - 2 tsp
hot milk - 2 tsp
cardamom powder - 1/4 tsp
saffron - 1 pinch
rose water - 2 tsp
yellow colour - 2 pinches
finely chopped nuts - 1 tsp


Method:
- prepare the sugar syrup by adding water and sugar
- bring that to a boil
- add saffron, cardamom and rose water
- mix well and leave it aside
- make a dough using milk powder, maida, butter and milk
- make a tight dough and knead it gently and leave it to rest for 10 mins
- divide the dough into 2 equal parts
- to one dough add colour, and the nuts
- mix well and make small balls with it
- now make small balls with the other dough
- stuff the yellow dough inside the white dough and make a ball
- heat the oil in a pan
- when the oil is warm add the gulab jamun dough balls in the oil and cook in slow fire slowly turning in between
- allow it to cook and it takes close to 4 - 5mins in slow fire
- in case the fire is high the balls will not be fully cooked
- now when the balls are cooked and changes to golden brown remove from fire
- after ten mins deep fry in oil until they change colour to dark brown colour.
- now drop them in the sugar syrup
- allow them to soak for 3 - 5 hrs
- remove the kala jamun balls from the syrup and allow that to drain the syrup
- decorate the balls with coconut powder and nuts on top (which I didnt do.. yet you can try doing that).
- serve cold

This recipe is for the Thanda Event by Cooking4allseasons.

Gulab Jamun

GULAB JAMUN
HI all,
Good morning,
When it comes to sweets I cannot resist my self. And be it any sweet Iam in for it. I had milk powder at home. It was lying in my shelf and I didnt know what to do with that until I came across this recipe.

The taste was too good and very easy to make. Its got its own flavour.. It was heavenly, irressitable taste... I was about to gulp every thing down and thats when My hubby dear was like "Will you leave atleast one for me to taste?"

After all, I just have only my Hubby here to taste my first time experiments... And he loved it. Thank god!! I was able to click a snap before everything was over!!!!!

Ingredients:
milk powder - 1 cup
maida - 1/4 cup
sugar - 1 cup
water - 1 cup
melted butter - 2 tsp
hot milk - 2 tsp
cardamom powder - 1/4 tsp
saffron - 1 pinch
rose water - 2 tsp


Method:
- prepare the sugar syrup by adding water and sugar
- bring that to a boil
- add saffron, cardamom and rose water
- mix well and leave it aside
- make a dough using milk powder, maida, butter and milk
- make a tight dough and knead it gently and leave it to rest for 10 mins
- now make small balls
- heat the oil in a pan
- when the oil is warm add the gulab jamun dough balls in the oil and cook in slow fire slowly turning in between
- allow it to cook and it takes close to 4 - 5mins in slow fire
- in case the fire is high the balls will not be fully cooked
- now when the balls are cooked drop them in the sugar syrup
- allow them to soak for 3 - 5 hrs
- serve cold

This recipe is for the Thanda Event by Cooking4allseasons.

Chocolate Pudding

CHOCOLATE PUDDING

HI All,
HI everyone!!!!!!!!!

I was finally able to get a recipe which doesnt have egg in it. Few of my friends wanted to have chocolate pudding - EGGLESS.. That was the request. I didnt have a clue of how to make that. And gelatine pack was lying in my fridge for long.. that was when my brain came with an idea EGGLESS chocolate pudding.... !!!!!!!!!!

Sorry ppl, the picture is too bad!! But the taste was incomparable. Easy to make when some guests are arriving all of a sudden. Just prepare this recipe and leave them in the fridge while you prepare the lunch or dinner.. There we go they will have this wonderful dessert in the end. You can also serve this with chocolate sauce topping or with vanilla icecream and a cherry (sorry for the ideas alone.. I didnt have both with me to show you the picture)

Ingredients:
cocoa powder - 2 tbsp
dark chocolate - 6 tbsp
sugar - 4 tbsp
milk - 2 cups
gelatine - 1 tsp
water - 3 tbsp
cream - 6tbsp

Method:
- mix gelatine in warm water and leave it to rest for 10 mins
- in a bowl mix cocoa powder, dark chocolate, milk and mix well
- microwave on high for 2 mins, stiring in between
- when the mixture is warm add the gelatine mixture and cream and mix well without any lumps
- pour them on greased bowls and allow them to set in the fridge for 4 - 5 hrs
- to unmould place the bowls in hot water for 1 - 2 mins and unmould
- serve cold topped with whipped cream and chocolate (unfortunately I didnt have them)
- serve cold.............

This recipe goes to the event Thanda Mela by COOKING4ALLSEASONS.COM

Sabudana Vada

SABUDANA VADA
HI everyone,
I came across this recipe accidently when I was searching for something else. I had sago (Sabudana) at home for quite some time and was in a dilemma what to prepare with that. Though I knew few recipes using sago , I was lazy to prepare one.

Finally, I ended up in preparing vada with this recipe. Though I was hesistant with the end result.. yet wanted to give a try and see how will that taste ... afterall vada can get over soon some how!!!!!!!!

The end result of the vada was crispy and spicy with a flavour of garam masala and man.. I couldn't resist eating just one. The quantity I used to make the vada yielded me just 10 vada's ... where I could eat few here and carry some to my office too. And no wonder everyone relised it.
Thanks for the book which gave me this idea.

Ingredients:
sago - 1 cup (soaked for 3 - 4 hrs, strained)
rice flour - 1/2 cup
grated potato - 1 cup
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
garam masala powder - 1/2 tsp
onion - finely chopped - 1/2 cup
green chillies - 4 (finely chopped)
corriander leaves - a handful (finely chopped)
curry leaves - a handful (finely chopped)
ginger garlic paste - 1 tsp
Oil - to deep fry
Method:
- mix sago, rice flour, salt, turmeric, garam masala, ginger garlic paste, red chilli powder, potato, onion, green chillies, curry leaves, corriander leaves and make a dough
- now heat the oil in a pan
- make small dumplings with the dough and pat them lightly.
- drop them into the oil gently and allow that to cook on one side and then turn it on the other side
- make sure that you cook on slow fire as its completely raw and takes time to cook and high heat will make them change the colour but it will leave the vada uncooked.
- serve hot

Bottleguard Halwa

BOTTLE GUARD HALWA
HI All,

Happy Tamil New Year'2010. Wait wait.. don't shout at me I know its belated yet Was not able to post the recipes that I prepared for new year.

Official work was really tiring and this point of time all at home yelled at me for doing these sweets and vada to celebrate the festival. As its our main festival (for hindu's and for tamilian's especially), I couldnt stay back and sit idle without doing anything. SO this will be my last festival as two people (my hubby and me)..

Finally was able to make up with one sweet and one kara and performed pooja peacefully.
Here is the recipe:

(picture taken from Google)
Ingredients:
bottle guard - 3 cups grated (peel off the skin, remove the seeds and grate them)
sugar - 1 cup
condensed milk - 200 g (1/2 can)
cardamom powder - 1 tsp
green colour - a pinch
sweet less khova - 1 cup
badam - chopped - 3 tsp
cashews - choppped - 3 tsp
raisins - 3 tsp
ghee - 2 tbsp
milk - 1/2 lt



Method:
- in a pan add ghee
- add badam, cashews and raisins
- fry till they turn golden brown
- now add the grated bottle guard
- fry for 2 mins
- add milk and allow that to cook until the milk reduces to half
- now add the sugar, khova and condensed milk
- add the food colour and mix well
- when the mixture leave the sides of the pan and the ghee starts oozing out, it is the right time to add the cardamom powder
- mix well
- and remove from fire
- serve cold (tastes best when served cold)

Cauliflower Masala with Roasted Gram

CAULIFLOWER MASALA WITH ROASTED GRAM
Ingredients:
Cauliflower - 1 big flower
onion - 1 (finely chopped)
red chillies - 7 - 8
oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 12
corriander leaves - 2 tsp (finely chopped)
garlic - 4 - 5 (crushed)
roasted gram - 2 tbsp
corriander seeds - 1 tbsp
cumin seeds - 1 tsp
salt to taste
hing - 2 pinches


Method:
- cut the cauliflower into florets
- put them and a little salt in hot water and leave them to rest for 5 mins
- then wash the cauliflower and keep them aside
- in a pan add oil
- add the mustard seeds, 2 red chillies and urad dal
- when they change colour add the onions, crushed garlic and fry till they are transparent
- now add salt, turmeric and the cauliflower and mix well for 2 mins
- add some water and cook till they are well cooked
- meanwhile grind remaining red chillies, hing, cumin seeds, corriander seeds along with roasted gram to a fine powder
- when the cauliflower is cooked and almost dry add this ground powder
- mix well and add corriander leaves
- serve as a side dish

Source:
Nithya from 4th sense cooking.. This is second recipe Iam trying from her website in this month. This tasted awesome and great. Simple to make and really delicious... A must try recipe.. Thanks Nithya.

Chappathi Masala

CHAPPATHI MASALA
(Made with left over chappathi's)
HI all..

Preparing food using something which is left over is a tricky job. I made this recipe with my left over chappthis which I made last night.You can prepare this recipe by adding eggs too.. again .. I didnt the eggs in stock.. so made the simplest one...

Ingredients:
left over chappathi - 3 (cut into 1" slices)
onion - 1 (finely chopped)
tomato - 1 (finely choppped)
green chillies - 2 (finely chopped)
corriander leaves - 2 tsp (finely chopped)
curry leaves - 10 - 15
salt to taste
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
garam masala - 1/4 tsp
turmeric powder -1/4 tsp
corriander powder - 1/2 tsp
oil - 5 - 6 tsp
Method:
- in a pan add oil
- add the onions and green chillies
- fry till they are transparent
- add the tomatoes, salt and ginger garlic paste
- fry till the raw smell is gone
- add the turmeric powder, red chilli powder, garam masala, corriander powder and mix well
- when the raw smell is gone add the chappathi, corriander leaves and curry leaves
- fry for 4 - 5 mins
- serve hot with raita

Cucumber Raita

CUCUMBER RAITA

HI all,

There is nothing which tastes like raita for a spicy rice like briyani or kotthu porotta.... Do you all agree? I prepared this raita for my left over chappathi's kotthu porotta..

Here's the recipe:
Ingredients:
cucumber - 1 (remove the seeds and skin and finely chopped)
salt to taste
onion - 1 big (finely chopped)
tomato - 1 big (finely chopped)
green chillies - 3 (finely chopped)
corriander leaves - 3 tsp (finely chopped)
thick curd - 1 cup

Method:

- mix all the above ingredients

- leave them aside for 2 - 3 mins

- serve

Prawns Masala

PRAWNS MASALA
HI,
Prawns .. Which non vegetarian can say NO to this????Being a strict non veggie I was not able to resist the taste and was craving to have prawns for quite sometime. We get fresh prawns only in the fish stores or fish market here.And again an Unfortunate thing which only happens to me when ever I feel like eating something good... None of the fish stores are nearby.. So I had to buy the frozen Pink, small cleaned prawns from a super market. Just was wondering what to prepare with prawns and thats when I decided to make chappathi for dinner and as a side dish for lunch and dinner.. prepared this recipe.. Spicy, awesome prawns masala...........
Here we go!!!!!!

Ingredients:
prawns - 250 gms (cleaned)
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
green chillies - 3 (finely chopped)
salt to taste
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
pepper powder 1/2 tsp
turmeric powder - 1/2 tsp
masala powder (refer to the recipe under powder's) - 1/2 tsp
garam masala - 1/2 tsp
ginger garlic paste - 1 tsp
corriander leaves - 2 tsp (finely chopped)
curry leaves - 10 - 12oil - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp

Method:
- in a pan add oil
- when the oil is hot add mustard seeds and urad dal
- when they change colour add onions and green chillies
- fry well until they are transparent
- add tomatoes and ginger garlic paste
- mix well
- fry till the raw smell is gone
- add salt, turmeric powder, red chilli powder, corriander powder, pepper powder, masala powder, garam masala powder
- mix well
- add the prawns and fry
- prawns usually let out their own water. So allow them to cook in their own juices
- add the curry leaves and corriander leaves
- fry till the raw smell for the masala is all gone and the mixture is thick
- serve hot with steaming hot rice / chappathi / dosa

Aloo Tuk

ALOO TUK
Ingredients:
baby potatoes - 2 cups (boiled and peeled)
turmeric powder - 1/4 tsp
red chilli powder - 1.5 tsp
corriander powder - 1 tsp
pepper powder - 1/2 tsp
amchoor powder (dry mango powder) - 1/2 tsp
salt to taste
oil - to fry
curry leaves - 10 - 12
corriander leaves - 2 tsp (finely chopped)

Method:

- In a kadai add oil

- when the oil is hot fry the baby potatoes till they change to golden colour and become crisp

- drain the oil and leave them to cool for 5 mins

- now place each baby potato between your palms and crush it, so that it becomes flat

- in a pan add 1 tsp of oil

- add turmeric powder, salt, red chilli powder, pepper powder, corriander powder and amchoor powder

- mix well

- add curry leaves and fry for a min- now add the potatoes and toss for 4-5 mins until the masala is fully coated

- add the corriander leaves and serve as a side dish

Drumstick Flesh Masala

DRUMSTICK FLESH MASALA

HI Everyone,

Iam so happy to show you my most favourite recipe which was always prepared by my Granny.
All grandmoms have a unique and a wonderful way of preparing food. When we try to reciprocate them, it ends in atmost failure. I too tried to do the same of what my Granny does.. yet the taste was different from what had prepared and What I prepared today. Yet the method is the same.

Ingredients:
drumstick - 10 - 12
small onions - 1 cup (finely chopped)
tomatoes - 2 (finely chopped)
green chillies - 2 (finely chopped)
salt to taste
red chilli powder - 1 tsp
thick tamarind paste - 1 tsp
corriander powder - 1 tsp
ginger garlic paste - 1 tsp
oil - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 12
corriander leaves - 2 tsp (finely chopped)
turmeric powder - 1/4 tsp

Method:
- cut the drumsticks to 2" pieces
- wash and cook them in a pressure pan for 3 whistles by adding a pinch of salt and turmeric
- when they are completely cooked, drain the water and leave it aside
- now using a spoon remove the flesh and the seeds from the drumstick and keep it aside
- and throw away the out layer (skin) of the drumstick
- in a pan add oil
- when the oil is hot add mustard seeds and urad dal
- when they change colour add the onions and green chillies and fry till they become transparent
- now add the tomatoes and fry
- when the become smashy add the ginger garlic paste
- add salt, turmeric powder, red chilli powder and the corriander powder
- mix well
- now add the curry leaves and the tamarind paste
- mix well and add the drained water
- allow that to thicken
- when the mixture thickens add the drumstick flesh and corriander leaves
- mix well
- when the recipe becomes thick and forms a paste kind of mixture, serve

Goes well with chappathi/dosa or rice as a side dish

Sambar Powder (Andra Style)

SAMBAR POWDER (ANDRA STYLE)

Hi all,

Here Iam back with another type of Sambar powder. This is the andra style sambar powder usually prepared by my Nalini Aunty (my chennai landlord). O man, She was an awesome cook.
The sambar powder which Mom taught me stayed in my kitchen shelf for 1.5 years. Though it was one of the tastiest one, Iam a bit bored with the same taste. My taste buds wanted something even spicier and good.

So prepared this sambar powder. The saddest part is that in the area where I reside we dont have a flour mill. Its a bit far and I have to either ask my hubby to take me or I should go in the auto. Without thinking about that option I had already fried the ingredients. The ingredients can be left to cool for just 3 - 4 hrs after that if not ground then the flavour is lost. So I decided to grind my powder little by little in my mixer grinder. Though it was not as fine as ground in a flour mill, atleast to the extent of a manageable state.. So here is the recipe:

Ingredients:
corriander seeds - 1/4 kg
red chillies - 1/4 g
thuvar dal - 5 tsp
bengal gram - 4 tsp
pepper - 2 tsp
cumin seeds - 2 tspf
enugreek seeds - 1 tsp
hing - 1 tsp
tumeric - a handful

Method:

- in a pan dry roast all the above ingredients

- allow them to cool in the room temperature for 3 - 4 hours

- grind them to a fine powder

- after grinding this spread them on a paper and allow them to cool

- after that store them in an airtight container.

- have a small container in which you can store this powder for daily use. As and when the powder gets over, refill the container from the bigger one so that the aroma is not lost and that stays for long..

Sambar Powder (My mothers way)

SAMBAR POWDER (MY MOTHER's WAY OF PREPARING - TAMIL NADU STYLE)
Hi all,
This recipe was provided to me by my Mom. She prepares this sambar powder for a year and stores that in the cupboard. This recipe what I had prepared with the below ingredients helped me so far for 1.5 years.

And now I just a little left out which can serve the purpose for another couple of days.
Hence wanted to click a pic and post the recipe before its completely consumed.

These powders needless to say have helped me a lot to make the cooking easy. I loved this powder with bharvan bhindi and few vegetable sabji's. The aroma by itself gets you more tempted to eat more. Iam going to miss this recipe for another 1 year. I have prepared Andra Sambar powder .. and the recipe will follow in the next blog.

Ingredients:
saunf - 100gms
mustard seeds - 50gms
fenugreek - 50gms
red chillies - 1/2 kg
corriander seeds - 1/2 kg
hing - 3 tsp
tumeric - a handful
Method:
- Dry roast all the above ingredients
- allow them to cool completely
- grind them to a fine powder by giving them to the flour mill
- when its finely ground spread the powder in a paper and spread it
- allow it to cool completely so that it can be stored for a longer time
- store this recipe in a bigger container
- take some quantity of this powder in a small container and use it when needed so that the aroma is not lost and stays for a year.

Rasam Powder (Andra Style)

RASAM POWDER (ANDRA STYLE)

HI all,
This recipe was given to my Landlord Aunty (Nalini Aunty) in Chennai. Her way of cooking was too different and tasty to the core that you can hardly stop eating. The flavour and the taste is unbeatable and was awesome. Now I miss her very badly but atleast could call her and get some assistance to make her way of Rasam powder to use it for a month.

Ingredients:
corriander seeds - 6 tsp
thvar dal - 2 tsp
cumin seeds - 2 tsp
black pepper corns - 2 tsp
fenugreeek seeds - 1 tsp
red chillies - 5
hing - 1 tsp
Method:
- dry roast all the above ingredients
- allow that to cool
- dry grind them in a mixer grinder
- try preparing this recipe in a very less quantity. So that the flavours are not lost and its fresh when we use them.
- I prepare this recipe once in a month.

Mousambi Juice

MOUSAMBI JUICE

BEAT THE HEAT GUYSSSSSSSSS ........ Another home made drink using MOUSAMBI fruit to have on a burning hot Season..

Here is the recipe:
Ingredients:
mousambi - 4 (large) - cut into halves
sugar - 2 tsp
ice cubes - 4

Method:
- squeeze the juice of mousambi using the juice extractor. I didnt use the mixer grinder here.
- this quantity of 4 mousambi can make 1 glass of fresh juice
- add sugar and stir until its dissolved in the drink
- add ice cubes and serve chilled

Rasam Powder (Version 1)

RASAM POWDER (VERSION 1)

Hi All,
This is home made rasam powder as how I was preparing in my own way. I made this powder 2 months back and the last bit was remaining with whic h I can prepare rasam for 4 - 5 more times thats it.

So I decided to take a pic before I realise that its already over...
Here is the recipe.

Ingredients:
cumin seeds - 100 gms
pepper corns - 100 gms
fenugreek seeds - 50 gms
corriander seeds - a handful
tuvar dal - 2 tbsp
red chillies - 30 gms
hing - 1 tbsp
Method:
- dry fry each ingredient seperately
- allow that to cool.
- grind to a fine powder
- store in an airtight container

Cut Piece Mango Pickle

MANGO PICKLE (CUT PIECE)
Ingredients:
sour mangoes - 1/2 kg (cut into 1/2" slices)
red chilli powder - 1/4 cup
salt - 1/4 cup
curry leaves - 1 handful
oil - 1/4 cup + 2 - 3 tsps
mustard seeds - 1 tsp
urad dal - 1 tsp
hing - 1 tsp
fenugreek seeds - 1 tsp

Method:
- in a pan add few drops of oil
- add the hing and fenugreek seeds and fry till golden brown
- grind them to a fine powder in a mixer grinder
- now add oil in the pan- when the oil is hot add mustard seeds and urad dal
- add the curry leaves
- and the mangoes
- add the red chilli powder and salt
- mix well
- now allow that to cook in low flame until they change colour
- now add the ground powder and cook further for 2 - 3 mins
- remove from fire and allow that to completely cool down
- then store them in airtight bottles

Vegetable Kurma (a good version)

VEGETABLE KURMA (A REAL GOOD VERSION)
Ingredients:
potato - 2 (peeled and chopped)
carrot - 2 (peeled and chopped)
turnip - 2 (peeled and chopped)
beans - 1 handful (chopped)
tomato - 2
coconut - 1/2 cup
fried gram dal - 2 tsp
salt to taste
green chillies - 4 (slit in between)
oil - 4 tsp
garlic - 1 cloves
green peas - 1 handful
onion - 1 (finely chopped)
mustard seeds - 1 tsp
urad dal - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 1/2 tsp
masala powder - 1/2 tsp
corriander leaves - 2 tsp (finely chopped)

Method:

- grind coconut, fried gram dal,tomato and garlic to a fine paste

- in a pan add oil

- add mustard seeds and urad dal

- when the urad dal changes colour add onions and green chillies and fry till they turn golden brown

- now add the potato, carrot, beans, turnip, beans and peas

- mix well and fry for 4 - 5 mins

- add salt, turmeric powder, red chilli powder, corriander powder, masala powder

- mix well

- add the ground paste and fry further for another 2 mins

- add water and the corriander leaves

- mix well and pressure cook until done

- serve with hot rice/chappathi and dosa