2009/12/30

MUTTON CHOPS



INGREDIENTS :

Mutton - 1/2 kg
Salt to taste
Curry leaves
Chilli powder-- 1 tsp
Turmeric powder -- 1 tsp

FOR MASALA :

Poppy Seeds -- 2 tsp
Fennel Seeds -- 1 tsp
Garlic Cloves -- 5
Red Chillies -- 10
Coconut -- 7 pieces

METHOD OF PREPARATION :

1) Pressure cook mutton with the grinded masala with little oil for 5-6 whistles.
2) Allow the steam to leave , then turn on the stove and cook in slow flame .
3) Add all the powders,curry leaves and salt.Cook till the oil separates .

Serve hot with Rice/Idli. Sending this to Radika's Think Spice : Think Poppy seeds event started by Sunitha and Srilekha's EFM : Mutton Series .

My other recipes for the EFM event are :

MUTTON BONE SOUP



MUTTON BONE SAMBAR



MUTTON BIRIYANI




MUTTON LIVER PEPPER FRY



MUTTON LIVER CURRY



MUTTON CURRY


Enjoy and have more fun .

2009/12/29

CHRISTMAS FEAST IN MY HOME



Hope you all enjoyed Christmas .

My Christmas menu included :

Mutton Chops
Mutton Potato Curry
Fish Fry
Mutton liver fry
Appy Fizz

Enjoy and have more fun .

This goes to My Christmas Food Festival and Priyanka's Jingle--all the way event.

2009/12/21

CHRISTMAS PARTY - 09 AT EASY2COOKRECIPES ; WINNER OF EFM : VARITEY RICE SERIES ;

Hai Friends

Hope you are getting ready for Christmas. Yet another event from me : CHRISTMAS PARTY - 09 .


Photo : free 4u wallpaper

All you have to do this is :

1) Post your christmas / New year party food in your blog and link it back to the event .Feel free to use the logo. Your food can be your dinner special or christmas special lunch . You can send non-veg or veg special food.
2) Send your entry to shamanagscrafts@gmail.com .
3) Last date : January 5 , 2010.
4) Previous entries are accepted.


Please do participate and enjoy christmas with us .

Cheers,
Shama Nags



SRILEKHA has awarded me with this cute award for winning the EFM : Variety Rice Series .


2009/12/18

MY 250 TH POST..........



Hai Friends

I am really happy to post my 250th one . It couldn't have happened without my beloved blogger friends . I was inspired by my best friend RAMYA BALA to start this blog . My heartfelt thanks to her who have shown me such a new wonderful world of blogging and wonderful loving friends .

Thank you very much dearies for visiting my blog and encouraged me to develop my blog.

A small gift for all my blogger friends,



Cheers,
Shama

2009/12/14

CHICKEN BIRIYANI VERSION - 2 WITH CHICKEN GRAVY


INGREDIENTS:

Chicken - 1/2 kg
Rice - 1 cup
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Lemon - 1
Curry leaves , Coriander leaves
Salt to taste
Ginger - garlic paste - 1 1/4 tsp
Curd - 1/2 tsp
Coconut milk -- 1 cup
Bay leaves - 2

TO GRIND :

Split green chillies - 2
Onion - 1
Tomato - 1
Cinnamon - 2
Cloves - 1
Fennel seeds-- 1 tsp

METHOD OF PREPARATION :

1) Marinate chicken with little of ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.
2) Soak rice for 20 minutes.
3) Heat oil or ghee in pressure cooker . Once hot add biriyani leaves,ginger-garlic paste and the grinded masala.
4) Add marinated chicken,add all the powders , salt and saute for 10 minutes .
5) Finally add rice and stir well with chicken.
6) Add 1 cup of coconut milk , little water and 1 tsp of lemon juice.
7) Pressure cook for 3 whisltes.Garnish with cashews.

CHICKEN GRAVY :

INGREDIENTS :

Chicken --- 250 gms
Onion --- 2 big
Tomato -- 2 big
Ginger-garlic paste -- 1 tsp
Curry and Coriander leaves
Salt to taste
Chilli powder -- 2 tsps
Turmeric powder -- 1 tsp
Garam masala -- 1 tsp
Chillly garlic sauce -- 1 tsp
Soya sauce -- 1 tsp

NOTE :

Marinate chicken with little of ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.

METHOD OF PREPARATION :

1) Saute onion and tomato till tender in a spoon of oil in a pressure cooker .
2) Then add curry leaves and cleaned ,washed , marinated chicken . Add turmeric powder,garam masala powder,chilli powder and ginger-garlic paste . Saute till chicken leaves water in a slow flame .
3) Then add a cup of water and pressure cook for 5-6 whistles till chicken becomes soft .
4 ) Then open the lid , cook till the gravy becomes thick .
5) Finally mix sauce to it and mix them well . Cook till the oil separates out.

Serve hot with rice or roti .

2009/12/10

DAL MAKHANI


I learnt this yummy recipe from my bengali friend .

INGREDIENTS :

Black whole urat dal -- 1 cup
Black rajma - 1 cup

TO GRIND :

Onion - 1 big
Tomato - 2big
Green Chillies - 3
Fresh cream -- 1/4 cup
Whole garam masala - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -- 2 tsps
Salt to taste
Cashews - -2
Kuskus - - 1/2 tsp
Fennel seeds - 1 tsp
Ginger-garlic paste -- 1 tsp

Soak dal and rajma overnight .

METHOD OF PREPARATION :

1) Pressure cook dal and rajma for 4 whistles. Strain the stock and keep aside . Use this for grinding masala.
2) Heat oil in a kadai . Add chopped onion and saute till tender.
3) Add all the grinded masala and little water . Once it starts boling add the cooked dal . Cover with the lid till the oil separates .

Add unsalted butter to it while serving .

2009/12/09

VAZHAIKKAI KOOTU / RAW BANANA CURRY




INGREDIENTS :

Vazhaikkai - 2 big
Salt to taste
Onion -- 1 big
Turmeric powder - -2 tsps
Sambar Powder -- 2 tsps
Mustard and Jeera - -1 tsp each
Curry leaves
Red chillies - 2

TO GRIND :

Coconut -- 6 big pieces
Ginger - a small piece
Garlic -- 3 cloves
Red chillies -- 6
Channa dal -- 1 tsp

METHOD OF PREPARATION :

1) Peel the skin and chopped the banana and boil them separately and strain the stock . Use them for grinding the masala.
2) Meanwhile , heat oil in a kadai . Add mustard , Jeera and Red Chillies . Add curry leaves and chopped onion and saute till tender .
3) Add the banana and grinded masala with 1/2 cup of water . Add all the powders and salt .
Cover with a lid and cook till the oil separates .

Serve hot with rice .

2009/12/08

KEERAI THANDU PORIYAL / GREENS STEM CURRY

I learnt this recipe from my bengali friend . The taste was different and it had a yummy flavour.


INGREDIENTS :

Greens stem -- 5 bunch (Use the stems which are advisable to eat only) i used thotta kura stems.
Onion -- 1
Tomato -- 1
Kasa kasa -- 2 tsps
Salt to taste
Mustard , Jeera - 1 tsp
Green chillies -- 3

METHOD OF PREPARATION :

1) Heat oil . Add mustard , jeera and kasa kasa . When it splutters , add chopped onion , 1 slit chilli and tomato . Saute till tender .
2) Add chopped stems ,2 chillies paste and sprinkle some water . Cover with a lid .
3) Once it gets cooked , add salt .

Serve hot with rice .This goes to Radika's Think Spice : Think Poppy seeds event started by Sunitha .
Other Recipe for this event :

Potato apple curry

2009/12/07

LADY'S FINGER PEANUT STIR FRY / VENDAIKKAI NILAKKADALAI PORIYAL


INGREDIENTS :

Ladies Finger / Vendaikkai -- 250 gms
Onion (Pearl) -- 1/2 cup chopped
Red Chilles -- 2
Mustard and Urat dal -- 1 tsp each
Peanuts -- 3 tbsps(as u wish)
Chilli powder -- 2 tsps
Turmeric powder -- 1 tsp
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,urat dal , red chillies and peanuts.
2) Saute till peanuts gets roasted well .
3) Then chopped onion and saute till tender.
4) Followed by veggie and add the other ingredients . Mix them well and cook them in slow flame .Cover with a lid.
5) Cook till veggie is cooked well and serve hot with rice .

We can find this recipe in most of Telugu People Marriages . I learnt this recipe from my neighbour.

2009/12/05

KARTHIGAI DEEPAM CELEBRATION AND AWARDS

In TamilNadu , Karthigai Deepam is celebrated as a festival of lights in the month of Karthigai . In Thiruvannamalai , it is popularly known as Annamalai Deepam . Once the deepam is lit in this temple , all the other temples in the whole state will lit the deepams . Lord Muruga is worshipped on this day .

The festival starts with cleaning the house , decorating the house with new diyas , wearing new dresses , special dishes and finally bursting crackers . This year celebration in my home .

Decoration in the hall ,




entrance of the rooms,



Pooja table ,


In the balconies ,


In the front gate ,


Mrs.Menaga has passed these two beautiful awards .Thank you dear......they are my treasures.



I would like to pass these awards to Raks , Happy Cook , Sandhya and Vij .

2009/12/03

SNAKEGOURD CHANNA DAL CURRY



INGREDIENTS :

Snake gourd -- 1/2 of 1 medium size
Channa dal -- 1 cup
Red chillies - -2
Curry leaves
Salt to taste
Turmeric powder --1 tsp
Jeera powder -- 1 tsp
Coriander powder - -1 tsp
Pepper powder -- 1 tsp
Chilli powder - -1 1/2 tsp
Tomato - 1
Garlic cloves - -5
Onion - 1
Mustard , Jeera -- 1 tsp each
Asafoetida - a pinch

METHOD OF PREPARATION :

1) Soak channa overnight and leave it in refrigerator .
2) Pressure cook dal with chopped gourd , Garlic , tomato,turmeric powder and 2 tsps of oil for 6 whistles and keep aside for the steam to leave.
3) Heat oil in a pan ,add mustard and jeera . Add onion and saute till tender .
4) Then add red chillies and curry leaves . Transfer dal mixture to it and add all the remaining powders . Cook in a slow flame till the oil separates out .

Serve hot with rice or roti .

2009/11/30

CAULIFLOWER FRY



INGREDIENTS :

Cauliflower -- 1 small
Onion -- 1
Tomato -- 1
Mustard and Jeera -- 1 tsp
Salt to taste
Ginger-garlic paste -- 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp

METHOD OF PREPARATION :

1) Wash cauliflower florets in water with a pinch of salt and turmeric . Separately cook then in fresh water , strain the water and keep aside.
2) Heat oil in a kadai . Add mustard and jeera . When it splutters,add chopped onion and saute till tender.
3)Then add tomato and saute till it forms thick gravy.
4) Add Ginger -garlic paste and all other powders.
5) Finally , add the cooked florets to it and mix them well .Remove from flame once it gets well mixed with the gravy.
5) Then add florets to it amd mix them well.

2009/11/27

COOKING TIPS

Dear Friends ,

I had a blog separately for giving tips . While developing that blog , i ended in some technical problem , so i closed that blog and decided to give them in this page itself . Will soon post all my posts in that blog .

As a first step , i post my cooking tips for you . Few of these tips will be the familiar ones . Some of these are from my friends , relatives, neighbour , google and some magazines .

COOKING TIPS :

1) While cooking Toor dal or Moong dal in a pressure cooker , add 2 tsps of oil and a pinch of turmeric powder . Dal will be cooked fast and soft .

2) I follow this measurement for making Dosa/Idly . 6 cups of rice , 1 cup of Urad dal and 1 tsp of Methi seeds for saoking . While grinding add 2 handful of beaten rice /Poha for crispy dosa.

3) While making the batter , first grind dal and then rice . Once transferred to the bowl , add salt and mix them well with your hand before fermenting . Proper mixing of dal and rice batter will give you perfect Idly and Dosa .

4) Store them in 2 separate containers , use only 1 at a time . Once you started using batter with ladle , in due course the batter will have sour smell . Once the small container is done , we can refill them .

5) Have a new scotch brite separately for cleaning Carrots , Radish and sometimes less muddy potatoes instead of a pealer .

6) When your curry or gravy have more tamarind taste , add more karam to it . The gravy will be perfect .

7) When your curry turns to be too spicy , finally smash a tomato to it .

8) While cleaning non-vegetarian foods , wash them thrice with little of turmeric to it . This will help to remove their raw smell .

9) While preparing chicken,mariante it with powders and a spoon of curd to it. They will become soft.

10) If you use chicken with bones , add less oil while cooking .Their skin and bones will leave some oil and your recipe will be too tasty.

11) If your pantry have half rippen fruits or veggies , you can leave them in your cello hot box . They will rippen soon . Otherwise,you can leave fruits like Custard Apple , Mango in rice .

12) To avoid ripening of bananas very soon , you can hang your banana to a thick thread tied in a comfortable place for you .

13) Remove the stem of curry leaves , pudina and greens before storing them . They will be fresh for a long time .

14) Remove the cap of chillies while storing it .

15) When you make homemade sambar powders , store them in a airtight container . If you have prepared in large quantities , have a small container for daily use . Can refill them,once finished.

16) While making greens , just sprinkle little water . They by themselves will leave some water and the colur of the greens will not be changed . Once you overcooked them , they will have bitter taste .

17) While making kootu using channa dal , we can soakovernight but leave it in refrigerator.Dal will be soft after cooking with the same freshness.

18) When we cook non-veg foods , our kadai or pan will sometimes be too oily or have the masala smell . So , while we clean those vessels we can use form cleaner and hot water .

19 ) We can cover our gas stove with aluminium foil .Cut them for each burner . This will help you to clean the stove easily . We can just remove the foil and through them ,when we drop milk or any burnt food fall it it. We can maintain our stove as newly as possible.

20) While making Paruppu usli , we must stir the dal mixture continuously in the pan.This will consume long time and give pain to your hands . Insted we can steam cook them in Idli pan .

Enjoy and have more fun.

2009/11/26

TOOR DAL CHUTNEY / THUVARAM PARUPPU THOVAYAL




INGREDIENTS :

Toor Dal -- 1 small cup
Coconut --- 7 pieces
Curry leaves -- 1 handful
Garlic cloves -- 9
Salt to taste
Tamarind - 1 small lemon size
Red Chillies -- 5

METHOD OF PREPARATION :

1) Heat a spoon of oil in a kadai . Then add red chillies , curryleaves , garlic and tamarind . Saute till the aroma smells out .
2) Remove it to a plate . Then add dal to the kadai and roast it till the smell comes out .
3) Remove from the flame and allow it to cool .
4) Then grind them in a mixer with coconut and salt .

Serve with Pongal / Dosa / Idli / Chapathi /Rasm Rice .

2009/11/24

MUTTON BONE SOUP / EZHUMBU SOUP




INGREDIENTS :

Mutton bone : 200 gms
Tomato -- 1 big
Pearl onions -- 1/4 cup
Garlic --- 5 cloves
Pepper - Jeera powder -- - 6 tsps
Salt to taste
Curry leaves
Turmeric powder -- 3 tsps
Red chillies -- 8

For Masala :

Pearl onions -- 1/4 cup
Garlic --- 5 cloves
Pepper - Jeera powder -- - 6 tsps
Salt to taste
Turmeric powder -- 3 tsps
Red chillies -- 8

METHOD OF PREPARATION :

1) Wash bones and keep aside .
2) Heat 4 tbps of oil in a pressure cooker and once hot , add bones and saute for 3 minutes.
3) Then , smash a tomato to it and add curry leaves .
4) Then add grinded masala to it and a cup of water.Cook for 5-6 whistles .
5) You can serve hot with bones or without bones . You can prepare bone curry with the bones.

This soup goes to Sudeshna's Think Spice : Think Turmeric event ,event started by Sunitha.

Other Recipes for the event are :

AVIYAL
POORI MASALA
MASALA DOSAI

2009/11/18

OATS RAVA IDLY


I SAW THIS RECIPE IN HINDU MAGAZINE AND SULEKHA.COM. I TRIED IT FOR THE FIRST TIME AND IT CAME OUT GOOD.

INGREDIENTS:


Oats -- 1 cup
Rava -- 1 cup
Fresh curd - - 2 cups
Salt to taste
Water - -2 cups

METHOD OF PREPARATION :

1) Powder oats and rava in a blender .
2) Then mix it with curd,water and salt . Leave the batter for 15-20 minutes.
3) Then pour the batter in idly pan and steam cook for 10 minutes.

Serve hot with sambar or chutney.Sending this to Sara's Oats Feast Event .



Other Oats Recipes are :

2009/11/17

STIR FRIED FRENCH BEANS



INGREDIENTS :

French Beans / Long Beans - 200 g
Salt to taste
Onion - 1 (medium)
Turmeric powder - a pinch
Mustard,Urat dal - 2 tsps each
Curry Leaves
Grated coconut -- 1/4 cup
Red chillies - -3

METHOD OF PREPARATION :

1) Heat oil in a kadai .Once hot,add mustard,urat dal .When it splutters , add curry leaves and chopped onion .Fry till golden brown.
2)Add Chopped beans and add little water .Cover with a lid ,wait till beans becomes soft without any water.
3) Then,turmeric powder and salt .
4) Add Salt and coconut .Remove from flame when the flavour of coconut raises ,mixed with the veggie.

Serve hot with rice.
You might also like:

2009/11/13

CHOW CHOW GRAVY



INGREDIENTS :

Chow chow -- 2 small
Tomato - 1
Onion -- 1
Cashew -- 8
Coconut --7 pieces
Fennel seeds -- 1 tsp
Ginger-garlic paste--1 tsp
Red Chillies -- 2
Curry leaves
Salt to taste
Red chilli powder - 2 tsps
Garam masala powder - 1 tsp
Biriyani leaves -- 2
Mustard and Jeera -- 1 tsp each


For Masala :

Tomato - 1
Cashew -- 8
Coconut --7 pieces
Fennel seeds -- 1 tsp

METHOD OF PREPARATION :

1 ) Heat 3 spoons of oil in a pressure cooker . Once hot , add mustard , jeera and red chillies . When it splutters , add chopped onion and curry leaves till tender .
2) Then add peeled and chopped chow chow .Saute for 3 minutes .
3) Add the grinded masala ,Ginger-garlic paste, all the powders and salt .
4) Pressure cook for 5 whistles ,allow the steam to leave .
5) Once the gravy becomes thick , remove from the flame.

Serve hot with Rice / Roti

2009/11/11

RADISH CHUTNEY




INGREDIENTS :


Radish -1( big )
Pearl / Sambar onions - 1/2 cup
Red Chillies- 3
Tomato - 1 big
Chana dal-2 tsps
Curry leaves and Coriander leaves
Salt to taste

METHOD OF PREPARATION :


1) Wash and peel the skin of radish.
2) Heat oil in a kadai . Once hot , add chana dal, chillies .
3) Add finely chopped onion and tomato , fry till golden brown.
4)Add chopped radish with curry and coriander leaves . Fry them till raw smell of radish leaves and cooked well .
5) Turn off the flame.Allow to mixture to cool down for 5 mins.
6) Then grind the mixture with salt.Chutney is ready to serve. Serve hot with dosas or idli .

This goes to Sireesha's Pickles and Chutney's event .


My Other Entries are :

CHUTNEY'S :

1) SPICY BRINJAL CHUTNEY
2) Beetroot Chutney
3) Amla / Nellikkai Chutney
4)
Sesame Chutney
5)
Coconut Chutney6) Radish Chutney
7) Peanut Chutney
8) Red Chilli Chutney
9)Spicy tomato chutney
10) Qucik Tomato Chutney
11)Carrot Chutney
12)Capsicum Chutney
13)Dried Red Chillies Chutney

PICKLES :
1) GONGURA PICKLE

2)BITTERGOURD PICKLE

2009/11/09

A LOVELY COMBO -- POORI AND POTATO MASALA





INGREDIENTS:

Wheat flour -- 2 cups
Potato - - 200 gms
Red Chillies - -2
Mustard and Jeera - -1 tsp each
Besan Flour -- 2 tsps
Onion -- 1
Tomato -- 1
Curry leaves


METHOD OF PREPARATION :

1) Make dough with little water and salt . Make small balls and roll it to small poori .Meanwhile,heat oil in a pressure cooker . Add mustard and jeera ,when it splutters add curry leaves,red chillies and chopped onion till tender .

2) Then add tomato and saute for 3 minutes.

3) Then add chopped potato,turmeric powder , little water and cook for 5 whistles .Allow the steam to leave.

4) Finally add salt and besan flour(mix besan flour with water without lumps and then add).Cook till the gravy is thick and leaves oil .

2009/11/05

MY FIRST COOKED FOOD EVENT ROUNDUP!!!!!!

Hai friends

Well and wish u all the same ...........yet another successful event...........thank you everyone who participated in this event and made it a success.

Here comes the array of yummy delicious recipes with sweet unforgettable evergreen memories behind them .............Click on each recipe and read about their interesting memories.

My First Cooked Food , MIXED VEGETABLE KURMA




Sanghi has sent this yummy Carrot Halwa



Bala Sarawathy has sent this mouthwatering Oyster Sauce Chicken curry


Namitha has passed this yummy Paruppu-Andra style


SHAISTA TABREZ has sent this delicious Tahiri



Varsha has sent this mouthwatering recipe Spicy Kerala Fish Curry



Ann has sent this healthy simple Cheera Thoran


Viki has passed this lovely recipeMurungakkai masala poriyal



EC has passed this lovely Bisibela bhath




Ramya has sent this lovely Semolina/Sooji Khichadi


Sireesha has sent this quick healthy Bhindi Fry




Pooja has sent this yummy recipe Cauliflower egg stir fry





Nandini has passed these yummy delicious combo Brinjal Kozhumbu and Potato Fry



Padma has sent this yummy tempting Rice Cutlet


Priya has passed this spicy good recipeSpicy Potato Thokku


Priyaraj has passed this quick yummy breakfast Onion dosa and Simple tomato chutney


Vidhya Aravind has passed this yummy recipe Kovaikkai Masala Curry


Vanisri has passed this delicious different Yam Kootu


Sri Valli has passed this tempting Stuffed Brinjal curry



Jyothi has sent these delicious Dal fry & Rice



Avanthi has passed thes soft fluffy Idly's


Sushma has passed these yummy delicious recipes :

1) Chutney Sandwich



2) Rajma Wrap



3) Mini methi puri



4)Noodles Poha




5) Simple Egg sandwich


Swapna has passed this yummy Gothambu payasam



Nivedita has passed this yummy quick Simple Upma .



Sanjana has passed this lovely recipe Veggie Packed dhai varo .


Shifa Firoz has sent gulab jamun and spring rolls.



Kamala's first cooked food,Plain Potato dry" and she told : "My first cooking experience started in a kerosene wick stove in Mumbai with my husband after marriage in 1979. My in laws were in their home town. My husband, the only person who could comment about my food never gave any negative comments just to encourage me to develop my cooking skills."



Sudha's first chicken curry and her experience in her words :

"Chicken curry was the first recipe that I tried when I was 14 years old .
Both my parents were working and my classes were afternoon session at that time.The curry was slightly watery for my first trial.LOL. But mom came to the rescue after she came back from work.She encouraged me and told me my curry was tasty for my first trial!!!"




Nithiya's first cooked food,Maida paalakayalu and her sweet story : This dish is the one that I tried for the first time in my life when I was in 8th class. Mom used to help me out to make the dough and make me sit and roll them into balls. Used to do that for hours popping one into the mouth now and then. I just cant forget the the experience. :)





Lata Raja has shared her daughter's first cooked foods with us.





Hope u all have enjoyed and smelled the aroma of these recipes ............enjoy and have fun .If i have missed any of your entries....forgive me and just remind me............

Cheers
Shama Nags