2021/03/30

GARLIC PRAWN FRY


INGREDIENTS: 

Prawns - 300 gms
Onion - 1 big
Garlic cloves - 12 sliced
Green chillies - 3 or 4
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala powder -1/2 tsp
Salt to taste

METHOD OF PREPARATION: 

1) Clean the prawns and marinate it with chilli powder, turmeric powder and Salt for 1 hour.
2) Heat oil in a pan. Once hot, saute sliced onion and garlic cloves till tender. Then add in the sliced chillies.


3) Add the marinated prawn to it and mix it well for few minutes. Cook with a lid and cook till prawn is cooked.


4) Add in Chilli powder, Garam masala powder and Salt. Toss it well, till prawn is roasted well.


 Remove from the flame and Serve Hot.

2021/03/28

RED RADISH PORIYAL ( British Radish)


INGREDIENTS :

Red Radish (British Radish) - 300 gms
Onion - 1 medium
Garlic cloves - 4
Green Chillies -4
Mustard - 1 tsp
Jeera - 1 tsp
Grated Coconut - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add Mustard and Jeera. When it splutters, add in onion, garlic cloves and chillies. Saute them till soft and tender.


2) Then, add in the chopped radish. Saute for few minutes and add little water. Cover with a lid and cook till soft and tender in slow flame. 


3) Once done, add in turmeric, chilli powder and Salt. Mix it well. 


4) Finally, add in the grated coconut. Toss it well for 2 minutes and remove from the flame.


Serve hot.



 

2021/03/27

MASOOR DAL TADKA


INGREDIENTS:

Masoor dal -1 cup
Mustard seeds-1 tsp
Tomato - 1 
Onions- 1 cup
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-1 tsp
Salt to taste
Curry leaves and coriander leaves
Green chillies - 3
Asafoetida
Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.


2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 


3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.


Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 
 

2021/03/22

MUTTON LIVER KULAMBHU


INGREDIENTS :

Mutton liver - 200 gms
Green chillies - 3
Onion - 2 medium
Tomatoes - 2

To grind :

Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Ginger - a small piece
Garlic cloves - 6


Marinate the liver with Chilli powder, Turmeric powder and Salt. 



METHOD OF PREPARATION :

1. Heat oil in a pan. Saute onion and tomatoes till soft and tender.


2) Blend the ginger, garlic, fennel seeds, coriander and Cumin seeds.


3) Add in the blended masala and  green chillies with turmeric powder. Mix it well.


4) Finally, add in the liver to it and mix it well. Once the liver is cooked, add in salt and a tsp of gingelly oil before removing from the flame.


Serve hot with Rice or Roti.





 

2021/03/18

CHANNA DAL RADISH SAMBAR


INGREDIENTS :

Channa dal - 1 cup
Onion - 1 
Tomato - 2
Tamarind water - 1 cup
Mustard -1 tsp
Jeera - 1 tsp
Methi seeds - 1 tsp
Coriander leaves -few
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Asafoetida/ Hing - a pinch
Salt to taste

METHOD OF PREPARATION :

1. Soak channa dal over night and leave it in refrigerator. Wash it once, and cook for 3 whistles till it softens with a turmeric powder and a spoon of oil.

2. Heat oil in a pan. Once hot, fry the sliced radish and saute for few minutes till tender and the raw smell leaves. Once done, leave it aside.


3. Heat oil in the same kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.


4. Then, add in the radish to it, sambar powder and salt. Then, add in the boiled channa dal with tamarind water and 1 cup of water. Bring it to boil.


5. Add hing and garnish it with coriander leaves before removing from the flame.



Serve hot with Rice.
 

2021/03/17

STEAMED WHEAT FLOUR SWEET PIDI KOZHUKATTAI


INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)
Grated Coconut - 1 cup
Gingelly oil - 2 tsps 
Organic Sugar - 1 cup

METHOD OF PREPARATION :

1. Sieve the flour well. 


2. Add in the grated coconut with sugar. Knead a soft dough with warm water. 


3. Add in 2 tsps of gingelly oil and roll it out. 


4. Take small balls of it. Press it out with hands and steam cook in Idli pan for 10 minutes.



Serve hot.
 

2021/03/16

MUTTON SALAN (GOSHT KA SALAN)


INGREDIENTS :

Mutton- 750
Cloves - 2
Cinnamon sticks - 2
Bay leaves- 2
Anasi - 2
Phool/ Kalpasi - few
Onion- 2 medium sized ( 1onion - chopped finely, 1 onion - Saute in oil for few minutes and blend it well)
Tomato- 1 1/2 
Turmeric powder-1 tsp
Red chilli powder- 2 tsps
Coriander powder- 2 tsps
Garam Masala powder- 1 tsp
Garlic- 10 cloves
Ginger- a small piece
Cumin seeds- 2 tsps.
Few coriander leaves
Green chillies- 3
Salt to taste

METHOD OF PREPARATION: 

1. Marinate the mutton with turmeric powder and Salt for an hour.


2) Heat oil in a pressure cooker. Once hot, add in cloves, cinnamon sticks, bay leaves, phool, anasi. When it splutters, add onions, tomatoes, garlic cloves, crushed ginger, cumin seeds. Saute till tender. 



3) Then add in the mutton pieces with little salt, turmeric powder, Garam masala, chilli powder and coriander powder. Mix it well for few minutes. Then add 1 cup of water and pressure cook for 10 whistles.


4) Allow the steam to leave. Open the lid, cook in slow flame. Add in sliced chillies and blended onion. Cook till the oil separates out. Garnish with Coriander leaves.


2021/03/12

BREAD PIZZA


 INGREDIENTS:

Bread - as required,

Mixed vegetables - Corn, Capsicum, Tomato, Onion - as required.


Cheese slices 

Pasta sauce or we can use tomato sauce .

METHOD OF PREPARATION:

1) Preheat the oven for 10 minutes at 200 degree C.

2) Spead the sauce in the bread loaf. Top it with vegetables. 


3) Place the cheese slices over the bread.


4) Arrange it in the baking tray and bake for 5-8 minutes till done. Serve hot.








2021/03/08

KEERAI KUZHAMBHU



INGREDIENTS :

Palak/Spinach - 5 bunches
Toor dal - 3/4 cup
Onion - 1 (medium)
Mustard,Cumin Seeds,Methi seeds - 1 tsp each
Salt to taste

To Roast and grind:

Coconut pieces -5
Dried Red chillies -5
Coriander seeds - 1 tsp
Channa dal - 1 tsp
Jeera - 1 tsp


METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard and jeera. When it splutters, add onion and saute till tender.


2) Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.


3) When the keerai is cooked, add dal to it. Mash dal and keerai together with 1/4 cup of water and Salt to it. 


4) Then, add the grinded masala to it. Stir it up well. Cook for 5 minutes. Remove from the flame and Serve Hot.




 

2021/03/05

BABY CORN SOY CHUNKS FRIED RICE


INGREDIENTS :
  • Baby corn - 6
  • Peas - 200 gms
  • Soy chunks - 150 gms
  • Capsicum - 1
  • Red Jalapeno -3
  • Basmati Rice - 1 cup
  • Spring onion - 1 bunch( finely Chopped)
  • Sweet and Sour chilli sauce - 2 tsps
  • Pepper powder - 2 tsps
  • Jeera powder - 1 tsp
  • Dark soy sauce - 1 tsp
  • Olive Oil/Butter
  • Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, fry chopped baby corn for few minutes till golden brown. Once done, keep it aside. Meanwhile, soya chunks and soak in hot water for 20 minutes, then squeeze the chunks without water.


2) Heat butter or oil in a pan. One hot, saute the onion till transparent, followed by peas, capsicum, spring onion, red jalapeno, fried babycorn, soya chunks,  little water and cook till it softens. 



3) Once cooked, add in dark soy sauce, chilli saue, jeera powder and mix it well  before adding rice. Once done, add in the cooked rice and mix it well for 5 minutes. Garnish it with crushed pepper or pepper powder.


4) Remove from the flame and serve hot.




 

GARLIC PRAWN FRY