tag:blogger.com,1999:blog-6591746760526696432024-03-05T11:36:32.531-05:00Seetha's KitchenSeethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-659174676052669643.post-21915623305469412142012-09-29T06:41:00.003-04:002012-09-29T06:57:18.151-04:00Prawn Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QnmBLeDE84E/UGbP8lamCxI/AAAAAAAALcs/-6v6BmJtjtE/s1600/DSC03090.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://1.bp.blogspot.com/-QnmBLeDE84E/UGbP8lamCxI/AAAAAAAALcs/-6v6BmJtjtE/s400/DSC03090.JPG" /></a></div>
</div></br>
<b>Ingredients</b></br>
</br>
Small Prawns - 200 gms</br>
Onions - 2 (finely chopped)</br>
Tomato - 1 (finely chopped)</br>
Tomato Puree - 1 small cup</br>
Ginger Garlic Paste - 2 tsp</br>
Red Chilli Powder - 1/4 tsp</br>
Corriander Powder - 1/2 tsp</br>
Homemade Chilli-Corriander Powder - 1 tsp</br>
Fennel Powder - 1/4 tsp</br>
Coconut Milk - a small cup</br>
Salt - to taste</br>
</br>
<b>To Marinate</b></br>
</br>
Lime Juice - 2 tsp</br>
Turmeric Powder - 1/2 tsp</br>
</br>
<b>For Seasoning</b></br>
</br>
Oil - 2 tbsp</br>
Cloves - 2</br>
Cinnamon piece - 1</br>
Fennel Seeds - 1/4 tsp</br>
Curry Leaves - few</br>
</br>
<b>Method</b></br>
</br>
Marinate the de-shelled, de-veined Prawns with lime juice and turmeric powder for 15 minutes.</br>
</br>
Heat Oil in a kadai and add the items given in "For Seasoning" one-by-one. When it starts spluttering, add the chopped onions, salt and saute for 3 minutes. Add the ginger garlic paste, chopped tomatoes and saute for another 3 minutes.</br>
</br>
Add all the dry powders, salt and saute for 2 minutes. Now add the tomato puree and cook the gravy in medium flame. When you find the oil oozing out, add the prawns. Cook the Prawns in medium flame for 5 minutes. Now add the coconut milk and cook for another 5 minutes.</br>
</br>
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<a href="http://3.bp.blogspot.com/-4aXXMZeaN9I/UGbTItUA9jI/AAAAAAAALdE/OjFO5sSgWk4/s1600/DSC03096.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://3.bp.blogspot.com/-4aXXMZeaN9I/UGbTItUA9jI/AAAAAAAALdE/OjFO5sSgWk4/s400/DSC03096.JPG" /></a></div></br>
Transfer the Prawn Masala to a serving dish</br>
Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com5tag:blogger.com,1999:blog-659174676052669643.post-67975129953186215162012-09-22T10:52:00.002-04:002012-09-29T06:46:47.624-04:00Italian Pasta with Bell Pepper and Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GmuUnBcGJOo/UF3QSmkh8QI/AAAAAAAALcU/TFR37_Azp78/s1600/DSC03081.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://3.bp.blogspot.com/-GmuUnBcGJOo/UF3QSmkh8QI/AAAAAAAALcU/TFR37_Azp78/s400/DSC03081.JPG" /></a></div></br>
<b>Ingredients</b></br>
</br>
Pasta - a large bowl</br>
Red Bell Pepper - 1</br>
Green Bell Pepper - 1</br>
Yellow Bell Pepper - 1</br>
Cherry Tomatoes - 20 to 25</br>
Green Chillies - 1 (finely chopped)</br>
Mayonnaise - 1 tbsp</br>
Pepper Powder - 1 tsp</br>
Garlic Powder - 1 tsp</br>
Italian Seasoning - 1 1/2 tsp</br>
Olive Oil - 2 tsp</br>
Vegetable or Refined Oil - 1 tbsp</br>
Salt - to taste</br>
</br>
<b>Method</b></br>
</br>
Add a tsp of oil and salt to the water in a sauce pan and bring it to a boil. When the water starts bubbling, add the Pastas. Cook till its soft and done.</br>
</br>
Heat Olive and Vegetable Oil in a pan. When it gets little hot, add the lengthwise cut Bell Peppers, finely chopped Green Chillies. Saute for 2 minutes. </br>
</br>
Add Garlic Powder, Pepper Powder, Italian Seasoning and Salt to it. Saute it in a high flame. Add the Mayonnaise and saute for an another minute.</br>
</br>
Now add the Cooked Pastas, Cherry Tomatoes and saute for a few more minutes.</br>
</br>
Transfer the Salad to a serving bowl.</br>
Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-76615448138657055692012-09-16T03:25:00.002-04:002012-09-16T03:43:15.579-04:00Mutton Chukka <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8-bpb8YDHpA/UFWC6eyky5I/AAAAAAAALb0/bYysiCVqD-w/s1600/DSC03100.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://1.bp.blogspot.com/-8-bpb8YDHpA/UFWC6eyky5I/AAAAAAAALb0/bYysiCVqD-w/s400/DSC03100.JPG" /></a></div><br />
"<i>Chettinad Mutton Chukka Varuval</i>" is a traditional, authentic <br />
non-vegeterian dish from Chettinad cuisine. <br />
<br />
One of the prime most dish served in the Chettinad region. This dish can be found in all the Chettinad restaurants.<br />
<br />
<b>Ingredients</b><br />
Mutton - 250 gms<br />
Onion Shallots or Pearl Onions - 20 (cut length wise)<br />
Onion - 1 (finely chopped)<br />
Ripened Tomato - 1 (large,finely chopped)<br />
Turmeric Powder - 1/2 tsp<br />
Home made Red Chilli,Corriander Powder - 1 1/2 tsp<br />
Salt - to taste<br />
<br />
<b>To Season</b><br />
Oil - 2 tbsp<br />
Dry Red Chillies - 4 or 5 (broken such that flakes are seen)<br />
Fennel Seeds - 1/2 tsp<br />
Curry Leaves - few sprigs<br />
Small Garlic Pods - 15 to 20 <br />
<br />
<b>Method</b><br />
In a Pressure cook add the mutton pieces, water and half the turmeric powder. Cook it for 4 to 5 whistles depending on the texture of the mutton.<br />
<br />
Heat Oil in a deep bottomed kadai. Add fennel seeds, chopped onions, shallots, garlic pods, broken dry red chillies, curry leaves. Saute it for 2 to 3 minutes. Add turmeric powder, home made red chilli-corriander powder and saute it for a minute. <br />
<br />
Now add the chopped tomatoes and saute it in a medium flame. When you find the oil oozing out, add the pressure cooked mutton with left over stock. Add the required salt to it. <br />
<br />
Cook it in a medium flame till it gets dry. You can find the oil oozing out from the curry. <br />
<br />
Mutton Chukka Varuval is now ready to be served hot.<br />
Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-87358705569172364392012-09-16T02:43:00.002-04:002012-09-16T02:48:00.571-04:00Mutter Paneer <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TiyS7BrUzRw/UFV2DIxfMtI/AAAAAAAALbE/DMb-JlEaGyI/s1600/DSC03088.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://3.bp.blogspot.com/-TiyS7BrUzRw/UFV2DIxfMtI/AAAAAAAALbE/DMb-JlEaGyI/s400/DSC03088.JPG" /></a></div><br />
"<i>Mutter Paneer</i>", is a North Indian dish made out of Green Peas and Indian Cottage Cheese in Tomato gravy with few indian spices. It is one of those most popular curries found all over India.<br />
<br />
A very good vegeterian side dish for all kinds of Indian flat breads. <br />
<br />
<b>Ingredients</b><br />
Paneer cubes - 200 gms<br />
Fresh Peas (Mutter) - 200 gms<br />
Onion - 2 (finely chopped)<br />
Tomato Puree - 100 gms (Puree made out of 3 ripened tomatoes)<br />
Green Chilli - 1 (finely chopped)<br />
Cumin Seeds - 1/4 tsp<br />
Ginger Garlic Paste - 2 tsp<br />
Turmeric Powder - 1/4 tsp<br />
Red Chilli Powder - 1 1/2 tsp <br />
Corriander Powder - 3 tsp<br />
Cumin Powder - 1 1/2 tsp<br />
Garam Masala - a pinch<br />
Salt - to taste<br />
Ghee - 2 tbsp<br />
Oil - 2 tbsp<br />
<br />
<b>Method</b><br />
Heat Oil in a Pan. To the hot oil, add the Cumin seeds and allow it to splutter. Add chopped onions, little salt and saute it for few minutes.<br />
<br />
Now add ginger garlic paste, finely chopped green chillies. Saute it till the raw smell is off. When the raw smwll is off, add all the dry powders except garam masala. Add very little water if it gets too dry.<br />
<br />
Add the tomato puree to the above mixture and cook it covered till it leaves out oil. Add the remaining salt, saute it for a while and then add the mutter. <br />
<br />
In a medium flame, cook the mutter in the mixture till it becomes soft. Add the garam masala and saute for a minute.<br />
<br />
Heat Ghee in a pan. Shallow fry the Paneer cubes in it for 2 minutes.<br />
<br />
When you find the oil oozing out from the tomato peas mixture, add the fried Paneer cubes and the remaining ghee. Mix the gravy gently and cook for another 2 minutes in a low flame.<br />
<br />
Transfer the Mutter Paneer Gravy to a serving dish and serve it hot with your main course.<br />
Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-17909081911392119172012-06-17T04:48:00.002-04:002012-06-17T04:56:51.828-04:00Malabar Chicken Curry<a href="http://3.bp.blogspot.com/-Wo-HgGKXEXM/T92X5BL3zVI/AAAAAAAALaE/bBmiXX47Fw0/s1600/DSC03055.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://3.bp.blogspot.com/-Wo-HgGKXEXM/T92X5BL3zVI/AAAAAAAALaE/bBmiXX47Fw0/s400/DSC03055.JPG" /></a><br />
<br />
"<i>Malabar Chicken Curry</i>" - this one is my own version. <br />
<br />
A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy. <br />
<br />
This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.<br />
<br />
<b>Ingredients</b><br />
Chicken - 200 gms<br />
Onion - 1 (Large, chopped)<br />
Ginger Garlic Paste - 1 tsp<br />
Curry Leaves - 8 to 10<br />
Coconut Oil - 3 tbsp<br />
<br />
<b>To Grind 1</b><br />
Tomato - 2 (Large, Diced)<br />
Turmeric Powder - 1/4 tsp<br />
Red Chilli Powder - 3/4 tsp<br />
Corriander Powder - 1 1/2 tsp<br />
Salt - to taste<br />
Water - as required<br />
<br />
<b>To Grind 2</b><br />
Grated Coconut - 1 1/2 tbsp<br />
Cashews - 4<br />
Almonds - 4<br />
Fennel Powder - less than 1/4 tsp<br />
Water - as required<br />
<br />
<b>Method</b><br />
<br />
Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.<br />
<br />
Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.<br />
<br />
Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes. <br />
<br />
Now cover the kadai with its lid and cook in medium flame till chicken is half done.<br />
<br />
Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.<br />
<br />
When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done. <br />
<br />
Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDXJ6a14CRR7T92Pjpp4XwQf5ZlSERpRW-aGzd1boAav1_tXHlDpRfHJlnaWX65vCpw3KFhyYAJrctF5rwDSBOHfg1GmEkyXAg17Rt6c4LivCHWgOt_CjMNQmma2hHTBzC1mMuJ7-DUcM/s1600/DSC03050.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDXJ6a14CRR7T92Pjpp4XwQf5ZlSERpRW-aGzd1boAav1_tXHlDpRfHJlnaWX65vCpw3KFhyYAJrctF5rwDSBOHfg1GmEkyXAg17Rt6c4LivCHWgOt_CjMNQmma2hHTBzC1mMuJ7-DUcM/s400/DSC03050.JPG" /></a><br />
Transfer the Malabar Chicken Curry to a serving dish and serve it hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-24445314481843475312012-06-16T09:55:00.004-04:002012-06-16T10:36:21.761-04:00Chicken Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju37g8A_iXdjCH1uB_u3-wtvQzwXV_UGKxcvAbUe7teV-RX_x2jzDUcxfss3tUE0CgYunKwRAfeNn0NWz7B8Wv9Q_npojVWFMPz5bbXHaGT_rCdjnC2Wp4FTJyhuOwGW7bCD-rJGU7eHTt/s1600/DSC03044.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju37g8A_iXdjCH1uB_u3-wtvQzwXV_UGKxcvAbUe7teV-RX_x2jzDUcxfss3tUE0CgYunKwRAfeNn0NWz7B8Wv9Q_npojVWFMPz5bbXHaGT_rCdjnC2Wp4FTJyhuOwGW7bCD-rJGU7eHTt/s400/DSC03044.JPG" /></a><br />
<br />
"<i>Chicken Curry</i>" is an authentic recipe from my own kitchen. It would go well with Rice, Idly, Dosai.<br />
<br />
<b>Ingredients</b><br />
Chicken - 300 gms<br />
Ginger Garlic Paste - 1 tsp<br />
Onions - 1 (chopped)<br />
Tomato Puree - 100 gms <br />
Red Chilli Powder - 1/2 tsp<br />
Corriander Powder - 1 tsp<br />
Fennel Seeds Powder - 1/2 tsp<br />
Oil - 2 tbsp<br />
Salt - for the curry<br />
<br />
<b>To Marinate</b><br />
Turmeric Powder - 1/4 tsp<br />
Home-made Chilli powder + Dhaniya Powder - 2 tsp<br />
Salt - for marination alone<br />
<br />
<b>For Seasoning</b><br />
Cumin seeds - little<br />
Fennel Seeds - little<br />
Curry Leaves - few<br />
<br />
<b>Method</b><br />
Marinate the washed Chicken with items given "To Marinate" for 15 min to 30 min.<br />
<br />
Heat Oil in a kadai. Pour one tbsp of Oil and season with items given in "For Seasoning". Once it starts spluttering, add the chopped onions, little salt and saute till it turns transparent. Add ginger garlic paste and saute till raw smell is off.<br />
<br />
Add the marinated chicken and cover cook in medium flame for few minutes.<br />
<br />
To the tomato puree, add the store bought red chilli powder, corriander powder. Mix it well and keep it ready.<br />
<br />
Once chicken is quarter done, add the tomato puree mixture and cook the chicken for another few minutes. <br />
<br />
When chicken is half done, add the fennel powder and cook till its fully done.<br />
<br />
Chicken Curry is ready to be served hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-39354811049021413712012-06-10T11:19:00.003-04:002012-06-16T10:37:31.511-04:00Prawn Fried Rice<a href="http://2.bp.blogspot.com/-o7yzVzvpCug/T9S7vgnxkgI/AAAAAAAALZQ/b0cO-1SnlXg/s1600/DSC00027.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://2.bp.blogspot.com/-o7yzVzvpCug/T9S7vgnxkgI/AAAAAAAALZQ/b0cO-1SnlXg/s400/DSC00027.JPG" /></a><br />
<br />
<b>Ingredients</b><br />
Medium Sized Prawns - 250 gms (de-veined)<br />
Eggs - 2<br />
Basmathi Rice - 500 gms<br />
Chopped Beans - 100 gms<br />
Chopped Carrot - 100 gms<br />
Chopped Cabbage - 100 gms<br />
Chopped Spring Onions - 100 gms<br />
Chopped Onions - 1<br />
Green Chillies - 2<br />
Ginger Garlic Paste - 1 1/2 tsp<br />
Soya Sauce - 1 tsp<br />
Ajonomotto - a pinch<br />
White Pepper Powder - 1 tsp<br />
Oil - 7 tbsp<br />
Salt - to taste<br />
Water - to cook the rice<br />
<br />
<b>Method</b><br />
<br />
Boil the rice to 3/4th. Spread it wide in a plate and allow it to cool.<br />
<br />
Heat Oil in a kadai. Add the chopped onions and saute for a minute. Add the ginger garlic paste and saute till the raw smell is off. <br />
<br />
Add all the chopped Vegetables, Prawns and saute for another 2 minutes.<br />
<br />
Break the Eggs, add salt, a pinch of ajonomotto and saute for a minute. <br />
<br />
Now add soya sauce and fry for another 2 minutes. <br />
<br />
Add the cooled boiled rice. Fry it for 5 minutes.<br />
<br />
Now add the white pepper powder. Mix it well and finish it with chopped spring onions. <br />
<br />
Transfer the Prawn Fried Rice to a serving dish and serve it hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-16937740779078865872012-06-10T10:36:00.005-04:002012-06-23T06:47:52.644-04:00Egg Bhurji<a href="http://4.bp.blogspot.com/-j9XTsmXQ_W4/T9Sye0YmNdI/AAAAAAAALY0/9Ek1fxCBC3Q/s1600/DSC00011.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://4.bp.blogspot.com/-j9XTsmXQ_W4/T9Sye0YmNdI/AAAAAAAALY0/9Ek1fxCBC3Q/s400/DSC00011.JPG" /></a><br />
<br />
"<i>Egg Bhurji</i>" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.<br />
<br />
One of the best dry side dish for your Phulkas/Chappathis..<br />
<br />
<b>Ingredients</b><br />
Eggs - 3<br />
Chopped Onions - 2 (thinly cut, lengthwise)<br />
Chopped Tomatoes - 2 (very thinly cut, lengthwise)<br />
Ginger Garlic Paste - 1 tsp<br />
Fennel Seeds - 1 tsp<br />
Cumin Powder - 1/4 tsp<br />
Fennel Powder - 1/2 tsp<br />
Turmeric Powder - a pinch<br />
Red Chilli Powder - 1 tsp<br />
Corriander Powder - 1/4 tsp<br />
Salt - to taste<br />
Ghee - 1/2 tsp<br />
Oil - 2 tsp<br />
Chopped Curry Leaves - a small cup<br />
<br />
<b>Method</b><br />
<br />
Heat oil in a pan. Add fennel seeds and allow it to splutter. <br />
<br />
Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off. <br />
<br />
Add all the dry powders one by one, and saute for 2 to 3 minutes.<br />
<br />
Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.<br />
<br />
Break the Eggs and fry it in high flame for 3 to 4 minutes.<br />
<br />
Add ghee at the end and switch off the stove. <br />
<br />
<a href="http://4.bp.blogspot.com/-rNLgc1AN5IE/T9SxbvS3ffI/AAAAAAAALYo/sSxCNIgl4MY/s1600/DSC00007.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://4.bp.blogspot.com/-rNLgc1AN5IE/T9SxbvS3ffI/AAAAAAAALYo/sSxCNIgl4MY/s400/DSC00007.JPG" /></a><br />
<br />
Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-13598591519540505562012-06-10T09:58:00.002-04:002012-06-16T05:15:19.521-04:00Beetroot Vadai<div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-QY9G_WIbRvY/T9SnDX52VrI/AAAAAAAALYY/9et5P45kdVg/s1600/DSC00019.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://2.bp.blogspot.com/-QY9G_WIbRvY/T9SnDX52VrI/AAAAAAAALYY/9et5P45kdVg/s400/DSC00019.JPG" /></a><br />
<br />
<i>"Beetroot Vadai</i> is a famous starter from the Chettinad kitchen. <br />
<br />
Most of the kids don't eat this vegetable, if it is in the form of any dry curries. So as cute vadais, it is one of the interesting ways to make the kids to eat this sweet veggie.<br />
<br />
<b>Ingredients</b><br />
Grated Beetroot - 200 gms<br />
Finely Chopped Garlic - 2 or 3<br />
Bengal Gram - 150 gms<br />
Toor Dhal - 100 gms<br />
Bengal Gram Flour - 3 tsp<br />
Chopped Onions - 1 <br />
Chopped Curry Leaves - few <br />
Oil - to fry<br />
<br />
<b>To Grind</b><br />
Soaked Dhals - 250 gms<br />
Fennel Seeds - 1 teaspoon<br />
Dry Red Chillies - 6<br />
Salt - to taste<br />
<br />
<b>Method</b><br />
<br />
Soak Bengal Gram and Toor Dhal in water for one hour.<br />
<br />
In a Mixer along with the soaked dhals, add the items given in "To Grind" and grind it to a very coarse paste.<br />
<br />
To the coarsely grinded paste, add the grated beetroot, chopped onions, curry leaves, finely chopped garlic and Bengal gram flour. <br />
<br />
Heat Oil in a kadai and wait till it gets hot.<br />
<br />
Reduce the flame to medium and fry the vadais in batches.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-29095467818465840702012-05-16T11:56:00.001-04:002012-06-01T12:24:39.546-04:00Vegetable Carving ContestWe had Vegetable Carving Contest at my workplace as a part of Women's day celebration in the first week of March. <br />
<br />
Myself and my teammate planned for a theme based one and thought like it should be informative too. We came up with few ideas and finally decided like "<b>RASH DRIVING CRASHES LIFE</b>" and gave a note.<br />
<br />
<i>"Human Body can bear only upto 45 del units of pain. But at the time of giving birth a woman feels upto 57 del units of pain which is similar to 20 bones getting fractured at a time. Love your Mom and Respect Women. They are precious in one's life."</i><br />
<br />
We were awarded the <b>first place</b>!Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-1930248458056236982012-05-02T08:14:00.002-04:002012-05-02T08:25:09.185-04:00Veggie Contest WinnerThere was a Veggie Contest in my workplace. The concept was to make something without gas or electricity usage. <br />
<br />
I planned to do a Salad & Sandwich; and got the required seasonings, dressings and sauces. It came out well and was awarded the <b>Second place</b>.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-89495523336910882442012-04-29T11:26:00.001-04:002012-04-29T11:26:57.914-04:00Snegithi Supplement BookI could find the picture of my recipe <b>Mutton Yoghurt Gravy</b> in April month's Snegithi supplement book.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-43843047496857282242012-04-29T10:58:00.003-04:002012-04-29T11:08:58.708-04:00Mutton Roganjosh<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_XffFXgvraA/T51ZUCou-oI/AAAAAAAALYI/6YptQswQLKg/s1600/DSC03040.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://2.bp.blogspot.com/-_XffFXgvraA/T51ZUCou-oI/AAAAAAAALYI/6YptQswQLKg/s400/DSC03040.JPG" /></a></div><br />
"<i>Mutton Roganjosh</i>" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.<br />
<br />
<b>Ingredients</b><br />
Mutton - 500 gms<br />
Turmeric Powder - 1/4 tsp<br />
Salt - little<br />
Water - 2 cups<br />
<br />
<b>For the Gravy</b><br />
Whipped Curd - 1 cup<br />
Ginger Powder - 1/2 tsp (Optional)<br />
Fennel Powder - 1 tsp<br />
Kashmiri Red Chilli Powder - 2 tsp<br />
Salt - for the gravy<br />
<br />
<b>For Seasoning</b><br />
Oil - 1 1/2 tbsp<br />
Asafoetida - 1/4 tsp<br />
Cloves - 3 or 4<br />
Bay Leaf - 1<br />
Cinnamon - 2 small strips<br />
Green Cardamom - 1<br />
Black Cardamom - 1<br />
Ginger Garlic Paste - 1 1/2 tsp<br />
<br />
<b>Method</b><br />
<br />
Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes. <br />
<br />
Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes. <br />
<br />
In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.<br />
<br />
Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd. <br />
<br />
Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-32513389263634726632012-04-08T05:59:00.006-04:002012-04-23T15:00:21.769-04:00Kadai Paneer<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zkQSvTV2v3c/T4FiTEIcZmI/AAAAAAAALXk/kzapsp3ewHo/s1600/DSC03033.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://4.bp.blogspot.com/-zkQSvTV2v3c/T4FiTEIcZmI/AAAAAAAALXk/kzapsp3ewHo/s400/DSC03033.JPG" /></a></div><br />
"<i>Kadai Paneer</i>" is a North Indian dish made out of Paneer (Indian Cottage Cheese) and Capsicum (Green Bell Pepper). <br />
<br />
Its a very good side dish for Indian Bread varieties like Butter Naans, Phulkas and Rotis.<br />
<br />
We can also use Red Bell Peppers along with the Greens.<br />
<br />
<b>Ingredients</b><br />
Paneer - 200 gms<br />
Capsicum or Bell Pepper - 1 Large (cut lengthwise)<br />
Onion cubes - 20 to 25<br />
Ghee - 1 tbsp<br />
Garam Masala Powder - less than 1/4 tsp<br />
Salt - to taste<br />
<br />
<b>To Grind</b><br />
Tomatoes - 2 (medium sized)<br />
Chopped Garlic - 1 tsp<br />
Chopped Ginger - 3/4 tsp <br />
Red Chilli - 1<br />
<br />
<b>To Season</b><br />
Ghee - 1 tsp<br />
Cumin Seeds - less than 1/4 tsp<br />
Garlic - 1 tsp (thinly chopped)<br />
Green Chilli - 1 tsp (thinly chopped)<br />
Onion - 1 (chopped)<br />
Cumin Powder - 1/4 tsp<br />
Turmeric Powder - a pinch<br />
Red Chilli Powder - 1/2 tsp<br />
Corriander Powder - 1/2 tsp<br />
Salt - for the gravy part alone<br />
<br />
<b>To Garnish</b><br />
Green Chillies - few chopped crosswise<br />
Hot Oil - 1 tsp<br />
<br />
<b>Method</b><br />
<br />
Make a paste (need not be a fine paste) of items given in "To Grind". <br />
<br />
Heat Ghee in a pan. Shallow fry the paneer cubes in the hot ghee till it turns golden brown all the sides. When its done keep it aside.<br />
<br />
To the remaining ghee, add the onion cubes and the lengthwise cut bell pepper. Add the required salt too. Saute it in medium-high flame for 5 minutes but see to it that you dont brown them. <br />
<br />
Heat Ghee in a pan. Add cumin seeds, chopped garlic and green chillies. Saute a minute and then add the chopped onions. Fry the onions till it turns little brown. Add all the dry powders except Garam Masala Powder and salt directly in the ghee. Saute this until it turns out reddish. <br />
<br />
Now add the grinded paste to the onion-dry powders cooked mixture. If it gets too dry, add little water. Cook this gravy in medium flame till it leaves out enough oil. <br />
<br />
Add fried paneer cubes, fried onion cubes and capsicum to it. Cook it in medium flame for 3 to 4 minutes. Add Garam Masala Powder to it and cook for another 2 minutes.<br />
<br />
Transfer the Kadai Paneer to a serving kadai. Garnish with chopped green chillies and pour little hot oil on the top.<br />
<br />
The delicious Kadai Paneer is ready to be served hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com6tag:blogger.com,1999:blog-659174676052669643.post-34055627789073035882012-04-03T11:25:00.009-04:002012-04-23T14:35:02.380-04:00Kashmiri Dum Aloo<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oRskpiCp5Z8/T3srW5FHk1I/AAAAAAAALXM/cwGEn6XtJKE/s1600/DSC03031.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://4.bp.blogspot.com/-oRskpiCp5Z8/T3srW5FHk1I/AAAAAAAALXM/cwGEn6XtJKE/s400/DSC03031.JPG" /></a></div><br />
"<i>Kashmiri Dum Aloo</i>", where was it originated from? Well from the name itself its clearly evident like it falls under Kashmiri cuisine. <br />
<br />
Kashmiri Dum Aloo, is an all time favourite and mouth watering vegeterian side dish prepared with whole baby potatoes in a rich and creamy gravy. Traditional Kashmiri cuisine is characterized by the use of yoghurt as it gives a real rich, creamy consistency to the gravies. <br />
<br />
Unique taste to this awesome dish is because of the Indian spices and the ingredients used. Dum means anything cooked under low flame and pressure. Here the fried aloo's are cooked in a rich gravy.<br />
<br />
This is the first time that I tried out this Dum Aloo and believe me it was an awesome side dish for the flaky parathas. Had this on my dinner just now and posting it right away here in my blog.<br />
<br />
<b>Ingredients</b><br />
Baby Potatoes - 10<br />
Hot Ghee - 1 tbsp<br />
Turmeric Powder - 1/4 tsp<br />
Coriander Powder - 1/2 tsp<br />
Garam Masala Powder - 1/4 tsp<br />
Sugar - 1/4 tsp<br />
<br />
<b>Preparation for Aloo's</b><br />
Water - 1/2 litre<br />
Sea Salt - 3/4 tbsp<br />
Oil - to deep fry<br />
<br />
<b>Curd Paste</b><br />
Yoghurt/Curd - 5 tbsp<br />
Salt - little<br />
Cumin Powder - 1/4 tsp<br />
Pepper Powder - 1/4 tsp<br />
Kashmiri Red Chilli Powder - 1 1/2 tsp<br />
Fennel Seeds Powder - 1/4 tsp <br />
<br />
<b>To Grind 1</b><br />
Ghee - 2 tsp<br />
Cloves - 2 or 3<br />
Bay Leaf - a small one<br />
Cinnamon - a small piece<br />
Cumin Seeds - 1/4 tsp<br />
Pepper corns - 3 or 4<br />
Green Cardamom - 1<br />
Black Cardamom - a small one<br />
Chopped Onions - 1 (medium sized)<br />
<br />
<b>To Grind 2</b><br />
Chopped Tomatoes - 1 small cup<br />
Ginger - a small piece<br />
Garlic Pods - 5 to 7 <br />
<br />
<b>To Garnish</b><br />
Green Pepper <br />
<br />
<b>Method to Prepare</b><br />
<br />
Add sea salt to half-a-litre of water. Soak the washed baby potatoes in the salty water for 15 minutes.<br />
<br />
Boil the soaked potatoes in the same soaked water for 5 to 6 minutes.<br />
<br />
To make the curd paste, in a bowl add all the items given in "Curd Paste" section.<br />
<br />
Heat Oil in a small kadai. <br />
<br />
Wipe the soaked baby potatoes with a towel and deep fry the potatoes in the hot oil, in a medium flame. See to it that it is evenly fried in all the sides.<br />
<br />
Heat Ghee in a pan. Add all the items given in the "To Grind 1" section one-by-one. Allow it to cool and grind it to a fine paste.<br />
<br />
Make a fine paste of items given in "To Grind 2" section and keep it aside. <br />
<br />
Heat Ghee in a pan and in a medium flame, add the onion paste and saute till the raw smell is off. Now add the tomato paste and cook till you find the oil getting separated from it. <br />
<br />
To the cooked paste, add corriander powder, turmric powder and saute till the raw smell is off. Add few drops of water if at all required. <br />
<br />
Reduce the flame to low and add the curd paste. Cook it open for few minutes till you find the oil separating out. Add the fried baby potatoes at this stage and cook it in medium flame for another few minutes.<br />
<br />
Add garam masala powder, sugar and salt if required. <br />
<br />
Cover the pan with its tight lid and put the flame in low. See to it that the lid is very tight and no air is seen out i.e., aloo is put in dum.<br />
Cook the deep fried aloos in the rich creamy sauce for 15 minutes. <br />
<br />
Open the lid, saute once and add hot ghee to it. Transfer it to a serving dish and garnish with green pepper.<br />
<br />
Now the Kashmiri Dum Aloo is ready to be served hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com8tag:blogger.com,1999:blog-659174676052669643.post-29638425178149794872012-03-23T04:49:00.008-04:002012-04-23T14:27:46.793-04:00Bhindi fry or Okra Fry<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MUH1ZF_7Fcg/T2w4oasNtgI/AAAAAAAALWc/WtUixG-yjEQ/s1600/DSC03026.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://1.bp.blogspot.com/-MUH1ZF_7Fcg/T2w4oasNtgI/AAAAAAAALWc/WtUixG-yjEQ/s400/DSC03026.JPG" /></a></div><br />
"<i>Bhindi Fry</i>" is a North-Indian dish with all those flavors of Indian spices. <br />
<br />
The highlight of the dish is its stuffing, especially the amchoor powder (dry mango powder) which gives a tangy flavor. <br />
<br />
Try this out and leave your valuable suggestions. <br />
<br />
<b>Ingredients</b><br />
Bhindi - 15 <br />
Oil - 1 tbsp<br />
Cumin Seeds - 1/4 tsp<br />
Food Color - a pinch<br />
Grated Coconut - 1 1/2 tbsp<br />
<br />
<b>For Stuffing</b><br />
Turmeric Powder - less than 1/4 tsp<br />
Cumin Powder - 1/4 tsp<br />
Red Chilli Powder - 1/2 tsp<br />
Corriander Powder - 1/2 tsp<br />
Chat Masala Powder - 1/4 tsp<br />
Garam Masala Powder - 1/4 tsp<br />
Amchoor Powder or Dried Mango Powder - 1/4 tsp<br />
Salt - 3/4 tsp<br />
<br />
<b>Method</b><br />
<br />
In a bowl, mix all the items given in "For Stuffing" and keep it aside.<br />
<br />
Slit the Okras lengthwise (but not into two halves) and fill it with the mixed masala stuffing using a teaspoon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CNa_8-j3i3g/T2w9ysSrFlI/AAAAAAAALW0/0GqHsCjrWp0/s1600/DSC03025_1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="350" width="450" src="http://4.bp.blogspot.com/-CNa_8-j3i3g/T2w9ysSrFlI/AAAAAAAALW0/0GqHsCjrWp0/s400/DSC03025_1.jpg" /></a></div><br />
To the remaining stuffing, add coconut and food color.<br />
<br />
Heat Oil in a wide non-stick pan. Add cumin seeds to the hot oil and allow it to splutter. Now add the stuffed Bhindis and fry for 15 minutes in low flame. Add little oil if its too dry.<br />
<br />
Add the coconut stuffings to the fried Okras and saute for 2 minutes in a low flame. <br />
<br />
Transfer the fried okras to a serving dish and serve it hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-55986063121350647452012-03-18T14:46:00.003-04:002012-04-23T14:57:48.081-04:00Shahi Hyderabadi Biryani House in Delhi-NCRCheck this website..<br />
http://justeat.in/shahi-hyderabadi-biryani-house#Delhi-NCR<br />
<br />
My Hyderabadi Mutton Dum Biryani picture has been used by some Biryani house guys. <br />
<br />
I'm little proud that my picture has reached great heights..Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-24316230615105031072012-02-25T13:14:00.001-05:002012-09-22T12:51:01.949-04:00Chicken Lollipop<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGLiCfcKH5Lb1OXu632e-jf1agrJR2sGGazpgkVwSTztfWsBSUe4NaSevX_E5wX0oygJg3FXS81xMZWLHBRjQaRsvlrIjGbvzvHifegJ4-zHR6beudZgj7aRwCUgnTcdw6lZRO4YSZIcF/s1600/DSC03021.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGLiCfcKH5Lb1OXu632e-jf1agrJR2sGGazpgkVwSTztfWsBSUe4NaSevX_E5wX0oygJg3FXS81xMZWLHBRjQaRsvlrIjGbvzvHifegJ4-zHR6beudZgj7aRwCUgnTcdw6lZRO4YSZIcF/s400/DSC03021.JPG" /></a></div><br />
"<i>Chicken Lollipop</i>" is a wonderful non-vegeterian starter to start with. Even Childrens love eating these Chicken Lollipops.<br />
<br />
I tried this out for the first time at my colleague's house last year. Her kid and my other colleague's kid really loved it. <br />
<br />
<b>Ingredients</b><br />
Chicken Wings - 10<br />
Ajnomotto - a pinch<br />
Garlic - 5 (very finely chopped)<br />
Soya Sauce - 1 tsp<br />
Red Chilli Paste - 1/2 tbsp<br />
Tomato Ketchup - 1 tbsp<br />
Corn Flour Paste - 3 tsp<br />
Salt - little <br />
Spring Onion Bulbs - 5 (finely chopped)<br />
Spring Onion Leaves - few (finely chopped)<br />
Oil - to deep fry<br />
<br />
<b>To Marinate</b><br />
Corn Flour - 3 tbsp<br />
Egg White - 1<br />
Ajnomotto - a pinch<br />
Soya Sauce - 1 tsp<br />
Ginger Garlic Paste - 1 1/2 tsp<br />
Red Chilli Powder - 1 tsp<br />
Salt - for Chicken alone<br />
<br />
<b>To Garnish</b><br />
Spring Onion Leaves - few (finely chopped)<br />
<br />
<b>Method</b><br />
<br />
Marinate the Chicken wings with the items given in To Marinate for half-an-hour.<br />
<br />
Heat Oil in a kadai. Deep fry the marinated chicken.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-y9kMvf3WJoM/T0khEFfqgqI/AAAAAAAALVY/3XXAH2R3HNY/s1600/DSC03014.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="350" width="450" src="http://2.bp.blogspot.com/-y9kMvf3WJoM/T0khEFfqgqI/AAAAAAAALVY/3XXAH2R3HNY/s400/DSC03014.JPG" /></a></div><br />
Heat Oil in a pan. Add the very finely chopped Garlic and saute for two minutes. <br />
<br />
Add the chopped spring onion bulbs, ajnomotto, salt and saute for another two minutes. Now add the chopped spring onion leaves and saute for a minute. <br />
<br />
Add Soya Sauce, Red Chilli paste, Corn flour paste and the left out marinated sauce if any. Cook in a medium flame for two minutes. <br />
<br />
Now add Tomato Ketchup, fried Chicken Lollipops and saute it well in the sauces. <br />
<br />
Transfer it to a serving dish and garnish with chopped spring onion leaves.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-62320149626769343432012-02-25T12:40:00.004-05:002012-04-23T15:00:41.318-04:00Mushroom Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MgUAo2cDfJA/T0kcURH1TrI/AAAAAAAALVM/8cyl5PInsiM/s1600/DSC03004.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://2.bp.blogspot.com/-MgUAo2cDfJA/T0kcURH1TrI/AAAAAAAALVM/8cyl5PInsiM/s400/DSC03004.JPG" /></a></div><br />
<i>Mushroom Masala</i> is a semi gravy dish that can be served with all kinds of Indian Breads. It goes well with your Dosas too. <br />
<br />
<b>Ingredients</b><br />
<br />
Button Mushrooms - 250 gms (washed, diced into 4 or 6 pieces)<br />
Big Onions - 2 (very finely chopped)<br />
Ginger Garlic Paste - 2 tsp<br />
Curd - 2 tbsp<br />
Cashew Paste - 2 tsp<br />
Salt - to taste<br />
Sugar - a pinch<br />
Oil - 4 tbsp<br />
Ghee - 2 tsp<br />
<br />
<b>To Grind</b><br />
Tomatoes - 2 <br />
or <br />
Tomato Puree - a cup<br />
Cumin Powder - a pinch<br />
Pepper Powder - a pinch<br />
Turmeric Powder - 1/4 tsp<br />
Red Chilli Powder - 1/2 tsp<br />
Corriander Powder - 3/4 tsp<br />
<br />
<b>Method</b><br />
<br />
Heat Oil in a pan and add the very finely chopped Onions, little salt and saute for a while. Add the ginger garlic paste and saute for another few minutes.<br />
<br />
Grind the items given in To Grind. Add the grinded paste to the fried onion mixture.<br />
<br />
Add the curd and simmer the flame. Let it cook for 10 minutes in low flame.<br />
<br />
Switch off the stove and allow it to cool. Grind it to a coarse paste.<br />
<br />
Heat Ghee in a pan. Transfer the grinded paste. Add the mushrooms, remaining salt and cook it in medium flame for few minutes.<br />
<br />
Reduce the flame. Add the Cashew paste and cook till the gravy gets thick and you find oil oozing out from the gravy.<br />
<br />
Transfer Mushroom Masala to the serving dish and serve it hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0tag:blogger.com,1999:blog-659174676052669643.post-45344033135931566702012-02-25T12:26:00.001-05:002012-04-23T14:28:56.162-04:00Karuvattu Kulambu or Karuvadu Kulambu<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Lfk9iATefp8/T0kTE34NLzI/AAAAAAAALVA/ndz0qRaZPjU/s1600/DSC02991.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="350" width="450" src="http://4.bp.blogspot.com/-Lfk9iATefp8/T0kTE34NLzI/AAAAAAAALVA/ndz0qRaZPjU/s400/DSC02991.JPG" /></a></div><br />
<i>Nethili Karuvattu Kulambu</i>" is a mouth watering curry from the state of Tamil Nadu, India. It goes very well with Plain Rice, Curd Rice, Idli/Dosai.<br />
<br />
<b>Ingredients</b><br />
<br />
Nethili - 50 gms<br />
Brinjal - 4<br />
Drumstick - 5 cut pieces<br />
Mochai - 25 gms<br />
Small Onions or Shallots - 10 (cut into two-halves)<br />
Tomato - 1 (diced into 8 pieces)<br />
Turmeric Powder - 1/2 tsp<br />
Home made Kulambhu Podi - 4 tsp (Chilli Powder + Dhaniya Powder)<br />
Sea Salt - to taste<br />
Tamarind juice - a small cup<br />
<br />
<b>To Season</b><br />
Gingilee Oil - 3 tbsp<br />
Fennel Seeds - 1 tsp<br />
Mustard Seeds - 1/4 tsp<br />
Split Urad Dhal - 1/4 tsp<br />
Fenugreek Seeds - 8 to 10 <br />
Curry Leaves - few <br />
Garlic Pods - 6 to 8 <br />
<br />
<b>Method</b><br />
<br />
Soak the Dry Nethilies for 15 minutes. Wash it thrice or more if required.<br />
Add little of turmeric powder, kulambu podi and keep it aside.<br />
<br />
Make a thick paste with the remaining turmeric powder, home made kulambu podi with water and keep it separately.<br />
<br />
Heat 2 tbsp of gingilee oil in a saucer pan. Add items given in To Season one-by-one. <br />
<br />
Add the Onion shallots and saute for 2 minutes. Now add the diced domatoes and saute till it leaves out oil. <br />
<br />
Add the mochai, brinjal & drumstick pieces. Saute till you find the brinjal turning its colour. <br />
<br />
Add the marinated dry nethilies and saute for few minutes. <br />
<br />
Now add the thick paste and allow it to boil in high flame for 3 to 5 minutes.<br />
<br />
Add the tamarind juice, water and cook it in medium flame till you find the bubbles.<br />
<br />
Now add 1 tbsp of oil and simmer the flame. <br />
<br />
Transfer the Nethili Karuvattu Kulambu and serve it with hot rice.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-17107752863823081202012-02-25T11:52:00.002-05:002012-04-23T15:00:01.117-04:00Green Peas Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NUSvOueYUwE/T0kNta0vMtI/AAAAAAAALU0/JZjnTRZxL8c/s1600/DSC02987.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="350" width="450" src="http://4.bp.blogspot.com/-NUSvOueYUwE/T0kNta0vMtI/AAAAAAAALU0/JZjnTRZxL8c/s400/DSC02987.JPG" /></a></div><br />
"<i>Green Peas Masala</i>" is a very good vegeterian side dish for Indian bread varieties Chappathis/Rotis/Phulkas/Naans/Kulchas.<br />
<br />
<b>Ingredients</b><br />
<br />
Green Peas - 100 gms<br />
Red Chilli Powder - 3/4 tsp<br />
Cumin Powder - 1/4 tsp<br />
Turmeric Powder - 1/4 tsp<br />
Corriander Powder - 3/4 tsp<br />
Garam Masala Powder - 1/4 tsp<br />
Tomato Ketchup - 1/4 tbsp<br />
Salt - to taste<br />
Cumin Seeds - 1/4 tsp<br />
Ghee - 1/2 tsp<br />
Oil - 1 1/2 tbsp<br />
<br />
<b>To Grind 1</b><br />
Onion - 1<br />
Green Chilli - 1 (small)<br />
Ginger Garlic Paste - 1/2 tsp<br />
<br />
<b>To Grind 2</b><br />
Tomatoes - 2<br />
<br />
<b>Preparation</b><br />
<br />
Grind the items given in grind 1 as a coarse paste and grind 2 as fine paste and keep it separately.<br />
<br />
Heat Ghee and Oil in a kadai. Add the cumin seeds and allow it to splutter. Add the grinded paste 1 and saute till the raw smell is off.<br />
<br />
Now add all the dry powders, salt and saute till the raw smell is off.<br />
<br />
Add the tomato paste. Cover and cook in medium flame till you find the oil leaving out from the gravy.<br />
<br />
Now add the washed fresh Green Peas to the gravy. Cook the Peas in masala till its done.<br />
<br />
Add tomato ketchup and simmer the flame. Cook the Peas Masala for few more minutes and turn off the stove.<br />
<br />
Transfer the Green Peas Masala to a serving dish.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com1tag:blogger.com,1999:blog-659174676052669643.post-17509014308067024772011-12-25T12:55:00.021-05:002012-04-23T14:46:23.261-04:00Vegetable Pulao or Veg. Pulav<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDT1jr_tXDrAsKHOPldVzp-cRyX2cm4FEAVh6KIndlDcu8yZEY9J8_bNzgw_ScQr4MOCYLOsUXDsDAVF1Xgr9r2Ei3A2N7asvCPFxtglNWiUNHYhHduXT_qbbdOdAJsqyJ7PjgmCIQCwM/s1600/DSC02798.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDT1jr_tXDrAsKHOPldVzp-cRyX2cm4FEAVh6KIndlDcu8yZEY9J8_bNzgw_ScQr4MOCYLOsUXDsDAVF1Xgr9r2Ei3A2N7asvCPFxtglNWiUNHYhHduXT_qbbdOdAJsqyJ7PjgmCIQCwM/s400/DSC02798.JPG" /></a></div><br />
<b>Ingredients</b><br />
Basmathi Rice - 400 gms<br />
Potato - 1 (cut into small cubes)<br />
Carrot - 2 (cut into small cubes)<br />
Beans - 10 (cut into small pieces)<br />
Peas - a small cup<br />
Sweetcorn - a small cup<br />
Cauliflower - few florets<br />
Green Chilli - 2 (small cut in the front)<br />
Ginger Garlic Paste - 1 tsp<br />
Cumin Powder - 1/2 tsp<br />
Corriander Powder - 3/4 tsp<br />
Salt - to taste<br />
Water - 800 ml<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Lpytfxfy8Ak/TvdhWU64RUI/AAAAAAAALUI/ClW_9dTTv0g/s1600/DSC02797.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-Lpytfxfy8Ak/TvdhWU64RUI/AAAAAAAALUI/ClW_9dTTv0g/s400/DSC02797.JPG" /></a></div><br />
<b>Fried Onions</b><br />
Oil - 2 tbsp<br />
Onion - 1 (large, cut lengthwise)<br />
Corn Flour - 1 tbsp<br />
Salt - very little<br />
<br />
<b>To Season 1</b><br />
Oil - 1 tbsp<br />
Cinnamon - 1 small piece<br />
Cloves - 4 or 5<br />
Green Cardamom - 2 <br />
Black Cardamom - 1<br />
Bay Leaf - 1 <br />
Cumin Seeds - 1 tsp<br />
<br />
<b>To Season 2</b><br />
Ghee - 1 tbsp<br />
Cashews - 10 <br />
Raisins - 15<br />
<br />
<b>Preparation</b><br />
<br />
Soak the rice for 15 to 20 minutes. Wash the soaked rice and drain the water.<br />
<br />
In a bowl add corn flour and little salt. Coat the cut onions and deep fry it in hot oil till it turns dark brown. <br />
Place it on a tissue paper and keep it aside.<br />
<br />
Heat Oil in a pan and add items given in "To Season 1" one-by-one.<br />
<br />
Add the ginger garlic paste, green chillies, salt and saute for a minute.<br />
Now add all the cut vegaetables, all the dry powders and saute it for 5 to 10 minutes.<br />
<br />
Give a ghee coating in the rice cooker bowl. To the ghee coated bowl, add the water, soaked rice and cooked vegetables. <br />
<br />
Put the rice cooker in cooking mode and when it turns to Keeping Warm mode, give it a standing time of 3 minutes.<br />
<br />
Heat Ghee in a small pan or kadai. Add the cashews, raisins and saute for 2 minutes. Add the fried onions to this mixture and turn off the stove.<br />
<br />
Add the fried onions - dry fruits mixture to the cooked pulao. Mix it gently and transfer the Pulao to a serving dish.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-50588245883873428992011-12-25T12:55:00.020-05:002012-04-23T14:31:44.930-04:00Punjabi Chicken Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJLvl1VsRtb2XsSmUg9yNe1WFCfnGkZchsJIwa26U-VU7Up-22iBbfSmRJDcuA9ASMFqF2N3ZZ_eJnF0gH5iaJY-D4WdxTrNHzNTrndh8EXICG8hxwLmMT9h1fJDepMVbC3X9SPuQ3ppb/s1600/DSC02961.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJLvl1VsRtb2XsSmUg9yNe1WFCfnGkZchsJIwa26U-VU7Up-22iBbfSmRJDcuA9ASMFqF2N3ZZ_eJnF0gH5iaJY-D4WdxTrNHzNTrndh8EXICG8hxwLmMT9h1fJDepMVbC3X9SPuQ3ppb/s400/DSC02961.JPG" /></a></div><br />
"<i>Punjabi Chicken Masala</i>" is a traditional dish from Punjabi Rasoi. Garam masala and Chat masala gives a real authentic flavor.<br />
<br />
<b>Ingredients</b><br />
Boneless Chicken - 250 gms<br />
Onion - 1<br />
Tomatoes - 2<br />
Red Chilli Powder - 1 tsp<br />
Garam Masala Powder - 1/2 tsp<br />
Chat Masala Powder - 1/4 tsp<br />
Cashew Paste - 2 tsp<br />
Fresh Cream - 2 tsp<br />
Salt - for the gravy<br />
<br />
<b>To Marinate</b><br />
Ginger Garlic Paste - 1 tsp<br />
Yoghurt - 1 tbsp<br />
Salt - half of it<br />
<br />
<b>To Season</b><br />
Oil - 1 1/2 tbsp<br />
Cinnamon - 1 small piece<br />
Cloves - 2 <br />
Cardamom - 1<br />
<br />
<b>Preparation</b><br />
<br />
Marinate the Chicken with items given in "To Marinate" section. <br />
<br />
Grind Onion and Tomatoes to a fine paste.<br />
<br />
Heat Oil in a Kadai and add the items given in "To Season" section. Add the grinded paste and cook till you find the oil separating out.<br />
<br />
Add all the dry powders and salt. Cook till the raw smell is off.<br />
<br />
Now add the marinated chicken and cook it covered in a medium flame.<br />
<br />
Add the cashew paste and open cook in a low flame for another few minutes.<br />
<br />
Add fresh cream and serve it hot with your Indian breads.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com2tag:blogger.com,1999:blog-659174676052669643.post-49910270569396621882011-12-25T12:55:00.018-05:002012-04-23T14:30:34.977-04:00Dry Nethili Fry<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-krLbCFKUwq0/TvdYfK8zCOI/AAAAAAAALTw/ehF_UHuw0S0/s1600/DSC02973.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="375" width="475" src="http://1.bp.blogspot.com/-krLbCFKUwq0/TvdYfK8zCOI/AAAAAAAALTw/ehF_UHuw0S0/s400/DSC02973.JPG" /></a></div><br />
Nethili fry is a very good non-veg starter served in most of the chennai restaurants. It can be even served along with rice especially curd rice.<br />
<br />
<b>Ingredients</b><br />
Nethili - 75 gms<br />
Oil - 3 tbsp<br />
<br />
<b>To Marinate</b><br />
Turmeric Powder - 3/4 tsp<br />
Kashmiri Red Chilli Powder - 2 1/2 tsp<br />
Home made Chilli Powder - 1/2 tsp<br />
Ginger Garlic Paste - 1/4 tsp<br />
Curry Leaves - 20 to 30 leaves<br />
Salt - very little<br />
<br />
<b>Preparation</b><br />
<br />
Remove the head and black part of the Anchovies and wash it twice or thrice. Drain out the water from it.<br />
<br />
To the washed anchovies, add all the items given in the "To Marinate" section and leave it for 15 min.<br />
<br />
Heat Oil in a small kadai. Deep fry the nethili's and curry leaves in batches.<br />
<br />
Arrange them in a serving plate. Now your Nethili fries are ready to be served hot.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com3tag:blogger.com,1999:blog-659174676052669643.post-15014794245613704832011-12-25T12:54:00.005-05:002012-06-17T01:34:21.903-04:00Chicken Pepper Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SZJovMnkUFg/TvdUc6Q_KvI/AAAAAAAALTM/ds9a84e8O_M/s1600/DSC02957.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="500" src="http://4.bp.blogspot.com/-SZJovMnkUFg/TvdUc6Q_KvI/AAAAAAAALTM/ds9a84e8O_M/s400/DSC02957.JPG" /></a></div><br />
"<i>Chicken Pepper Masala</i>" is an authentic spicy dish from Chettinad kitchen.<br />
<br />
The speciality of this dish is that the usage of crushed Pepper. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste. <br />
<br />
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt. <br />
<br />
<b>Ingredients</b><br />
Chicken - 250 gms<br />
Onion - 1<br />
Tomato - 1<br />
Ginger Garlic Paste - 1/2 tsp<br />
Turmeric Powder - 1/4 tsp<br />
Pepper Powder - 2 tsp<br />
Corriander Powder - 1/2 tsp<br />
Curry Leaves - few<br />
Salt - to taste<br />
Oil - 1 1/2 tbsp<br />
<br />
<b>To Grind</b><br />
Peppercorns - 10<br />
Cumin Seeds - 2 tsp<br />
Dry Red Chilli - 1<br />
Fennel seeds - little<br />
<br />
<b>To Season</b><br />
Bay Leaf - 1<br />
Cinnamon - 1 (a small piece)<br />
Cloves - 2<br />
<br />
<b>Preparation</b><br />
<br />
Grind the items given in "To Grind" section.<br />
<br />
To the washed chicken, add the ginger garlic paste, half of the salt and the grounded powder.<br />
<br />
Heat Oil in a non-stick kadai. Add the items given in "To Season" section. Now add the chopped onions, curry leaves and saute till onion turns light brown.<br />
<br />
Add the chopped tomatoes and cook till you find the oil separating out.<br />
<br />
Now add the marinated Chicken and the remaining salt. Cook it covered in a medium flame till the chicken is 3/4th done.<br />
<br />
Add the freshly ground pepper powder and curry leaves. Cook it in a low flame till you find the oil oozing out.<br />
<br />
Transfer the Chicken Pepper Masala to a serving plate and serve it with hot plain rice.Seethahttp://www.blogger.com/profile/12268531828855678334noreply@blogger.com0