2020/03/29

FRIED CHICKEN



INGREDIENTS :

Chicken (chopped in small pieces) - 300 gms
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Ginger-garlic paste - 1 tsp
Chicken masala - 1 tsp
Lemon juice - 2 tsps
Rice bran oil required for deep frying.
Salt to taste


METHOD OF PREPARATION :

1) Clean the chicken with turmeric powder well in water

2) Marinate the chicken with all the spice powders, ginger garlic paste, lemon juice and refrigerate for 1 hour.

3) Heat oil in a heavy pan. Once hot, deep fry them till golden brown.

Serve hot.

2020/03/24

SENAI KILANGU VARUVAL (ELEPHANT YAM FRY)

Hi,

Today, I am sharing a simple yet authentic recipe in all the households of Tamilnadu. Elephant Yam or Senai Kilangu( Tamil) is a tuber crop, rich in minerals. Few people may be allergic to it's peel, it may cause itching. To avoid itching, before peeling, use disposable or reusable gloves or just rub your palms well with Coconut oil. The Yam is rich in fibre, hence recommended for Diabetes diet.





INGREDIENTS :

Yam - 1 medium size or 300gms
Chilli powder - 1 1/2 tsps
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Salt to taste


METHOD OF PREPARATION:

1) Peal the yam and clean it well. Finely, chop it in small cubes.





2) Heat oil in a heavy bottomed kadai. Meanwhile, mix all the spices and salt to the cubed yam and mix well. Once hot, add yam and cover with a lid , leave it half open and cook till the yam is cooked roasted but not burnt. Cook in slow flame. Stir it, once 2 to 3 minutes. Once fried well, remove from the flame.



Serve hot with Rice.


2020/03/11

PEARL MILLET PORRIDGE / KAMBU KOOZH





Hi readers,

Today, I am sharing a simple yet healthy authentic recipe of every household in Tamilnadu, Kambu Koozh. Kambu/ Pearl millet is rich in proteins and vitamins and can be consumed all through the seasons. 




INGREDIENTS:

Kambu maavu / Pearl Millet flour - 5 ladles
Jaggery/ Karupaati - 250 gms
Whole spices - Elachi, Cloves, Cinnamon sticks- handful
Grated Coconut - 100 to 150 gms
Sufficient water.

METHOD OF PREPARATION:

1) Take 5 ladles of Pearl millet flour in a large bowl.




2) Add sufficient water and mix well to get a very thin batter without lumps.








3) Boil 5 cups of water in a heavy bottomed vessel.

  

4) Meanwhile, prepare jaggery syrup. 


5) Once the water boils, slowly mix the batter in the boiling water without any lumps as seen in the video. Continuous stirring is needed.




6) Cook in slow flame, once we feel the thickening consistency, add the jaggery syrup to the porridge and mix well.

7) Meanwhile, take the grated coconut and the spices.




8) Add the grated coconut with the spices to the porridge and cook till the consistency of porridge is reached. The Consistency shouldn't be watery or too thick, It has to be a bit thin consistency without any lumps.














2020/01/23

MIXED VEGETABLES RAVA DOSAI

Today, am sharing a yummy crispy healthy dosa. Children would definitely love it. 




INGREDIENTS :

For Dosa batter:

Rava / Semolina - 1 cup
Red rice flour - 1/2 cup
Maida - 1/2 cup
Salt to taste.

For Vegetable mix:

Mixed vegetables - 1 cup
Tomato sauce - 2tbsps
Green chillies - 2
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Jeera - 1 tsp


PREPARATION TIME : 20 MINUTES

METHOD OF PREPARATION :

1) Mix all the ingredients for the batter in a vessel with sufficient water for 20 minutes. The Consistency should little watery without lumps.




2) Keeping it aside, boil mixed vegetables of your choice with little water, turmeric powder in a pan. Cover with a lid and cook for 5 minutes in slow flame.





3) Once the vegetable is cooked and water is drained out, add tomato sauce and chilli powder. Sauce it well to get thick gravy.




4) Once done, remove from the flame and mix it with the batter. Check for salt taste.



5) Now the batter is ready to make dosa. Heat dosa pan, once hot a spoon of oil and rub it off well with a sliced onion for even spreading of the batter. Hold the Tawa , take a ladle of the batter and start pouring the batter from a little height and spread it by slightly rotating the Tawa. Fill the large gaps with the batter. Spray a spoon of oil around the dosa. Cover with the lid for 2 minutes and then flip to its side. Once crispy, remove from the flame .

Ready to serve. Tastes good with any spicy chutney or thokku.




2020/01/20

RICE PATTIES / CUTLETS


Hi ,

Today, I am sharing a healthy evening snack. When children or hubby is back home after coming from school and office, they will enter the kitchen to find their snacks for the evening. Especially during winters or in rainy days, we generally crave for hot and spicy food.

Rice patties is easy to cook in less than 20 minutes. Let's see, how to prepare the Rice Cutlets or Patties.




Cooking time : 20 minutes.
Preparation time : 10 minutes.

INGREDIENTS :

For Cutlet:

Cooked Rice : 1 cup
Sweet corn - 1 cup
Green pepper - 1
Cumin seeds - 1 tsp
Salt to taste

Butter and Cheese as required.
Bread crumps (I used fresh multi seeded bread)




COOKING PROCESS :

1) Take a large mixing bowl. Mix rice, sweet corn, finely chopped pepper, cumin seeds and salt.
2) Mash them well with a ladle or grind in mixer for 1 minutes. Grate some cheese over it (if preferred).
3) Roll balls of the mixture flatten it. Roll the cutler over crumps. 
4) Meanwhile, heat pan in the medium flame. Once hot, add 2-3 tbsps of butter and fry the cutlets, flip to its side and fry till golden brown. (You can shallow fry them as well.) Once golden brown, remove and Serve hot with sauce.  






2019/12/27

BRUSSELS SPROUTS DAL



Brussels sprouts is a leafy vegetable like a miniature cabbages. They are rich in fiber, vitamins C and K, minerals, antioxidants and improve blood sugar control.

Now being winter in UK, Brussels sprouts are in season. They form a part of traditional British Christmas dinner.

Here comes a simple dal preparation with Brussels sprouts.



INGREDIENTS :

Brussels sprouts - 250 gas
Moong dal - 1/2 cup
Ghee - 1 tsp
Onion - 1 big ( finely chopped)
Tomato - 1 big ( finely chopped)
Green Chillies - 4
Sambar powder - 3 tips
Turmeric powder - 1 tsp
Salt to taste

For Tadka :

Jeera, Mustard, Methi seeds - 1 tsp
Few curry leaves and Coriander leaves.


METHOD OF PREPARATION :

1) Clean the sprouts and cut them in two halves. 

2) Heat a spoon of ghee in a pressure cooker. Once hot, roast the dal for few minutes till the flavour rules out. Add sufficient water, a tsp of Oil and turmeric powder. then pressure cook for 2 whistles and allow it to cool down. Don't over cook the moong dal, it will turn to be sticky and hard. 



3) Meanwhile, heat oil in a pan. Once hot, add mustard, jeera, methi, few curry leaves. When it pops out, add finely chopped onion and sauce till golden brown.

4) Followed by finely chopped tomato, sliced chillies and salt.

5) Add Sambar powder and sauce till the raw smell leaves.


6) Add Chopped Sprouts and sauce it for a minute. Add little water, cover with a lid and cook  in a slow flame till the vegetable is soft.

7) When the vegetable is cooked, add the boiled dal to it, add sufficient water for dal consistency. Add Asafoetida, cook for 5 minutes till the oil separates out. Garnish with chopped coriander leaves.

Serve hot with Rice.


2019/12/26

FRENCH BEANS PORIYAL / STIR FRY



INGREDIENTS :

French beans - 1/2 kg
Onion - 1 big
Mustard - 1 tsp
Jeera - 1 tsp
Paruppu podi - 2 tbsps
Grated coconut - 2 tsps
Salt to taste

METHOD OF PREPARATION :

1) Peel the onion and finely dice them.
2) Clean the French beans and chop them.
3) Heat oil in a Kadaisi. Once hot, add mustard and jeera. When it pops out, add diced onion with little salt and sauce well till transparent.
4) Then add beans with little water and cover the kadai with a lid. Cook in slow flame for 10 minutes till beans becomes soft and water is drained out.
5) Add Paruppu podi and mix well for 2 minutes.
6) Finally add grated coconut, stir for 2 minutes. Once done, switch off the flame and serve hot.

2019/12/23

SEPANGKILANGU VARUVAL/ ARBI FRY


INGREDIENTS :

Sepangkilangu / Arbi - 1/4 kg
Turmeric powder - 1 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Oil

METHOD OF PREPARATION :

1) Clean sepangkilangu well and pressure cook it for 2 whistle. Allow it to cool down and them peel the skin.





2) Slice the vegetable in cubes. Leave them in a bowl, mix all the spices and salt. 

3) Add oil in a pan. Drop them in the pan, once the oil is hot. Leave it in minimum flame and cover with a lid. Stir it for every 5 minutes. Fry them well till golden brown and crispy.







Serve hot with Sambar Rice.






2019/12/12

RAVA NEI APPAM






INGREDIENTS : 

Rava - 1 cup
Jaggery- 3/4 cup( Boil and take the syrup)
Plain flour/Maida-1/2 cup
Powdered nuts ( Cashews, Almonds, Pista, Elachi , Dry Grapes and Oats) each 1 tbsp.
Banana (ripen) - 1 small
Ghee as required






METHOD OF PREPARATION :

1) Soak rava and maida in water for 10 - 15 minutes.
2) Then add warm jaggery syrup and mix well without any lumps. It shouldn't be wattery.
3) Finally add powdered nuts, mashed banana and mix well.
4) Heat kuzhi paniyaram kadai. Drop a spoon of ghee in every kuzhi, once hot, take a spoon of the batter and fill the kuzhi. Cook for 2minutes and turn to the other side as well. Cook till it turns golden brown. 

Rava Nei Appam is ready to serve.

2019/12/04

PEAS POTATO MASALA



INGREDIENTS :

Peas - 1/4 cup
Potato - 2 big : Cubed
Onion - 1 big sliced
Tomato - 1 big sliced
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves
Chilli powder - 2 tsps
Dania powder/Corinader powder - 1 tsp
Garam masala - 1/2 tsp
Mustard and Jeera for tadka

METHOD OF PREPARATION :

1. Peel the skin of potatoes and chop them in cubes. Pressure cook it with peas for 3 whistles.

2. Heat oil in a pan. Add mustard and jeera. Once they pops out, add sliced onion and tomatoes with little salt. Saute till it softens.

3. Add the spice powders,ginger garlic paste and saute till the raw smell leaves , forming a thick gravy leaving oil out.

4. Finally, add peas and potato. Mix well and garnish with coriander leaves.

5. Serve hot with roti.




FRIED CHICKEN