HAPPY NEW YEAR !!!!!!

MUTTON GRAVY

INGREDIENTS : 

Mutton - 300 gms 

Pearl Onions / Sambar onions - 1 cup 

Curry leaves and Coriander leaves - 1 handful

Kari masala powder - 1/2 tsp 

Sambar powder - 2 tsps 

Turmeric powder - 1 tsp Salt to taste.

FOR MASALA : Coconut pieces - 6 Cloves - 2 Cinnamon stick - 2 , Tomato - 1 

METHOD OF PREPARATION : 

1) Wash mutton and keep aside .

2) Heat pressure cooker and add 3 tbsps of oil . 3) Once hot , add chopped onion and saute till tender . Add curry leaves . 

4) Add the grinded masala, saute till the raw smell leaves.

5) Add spice powders and salt . Mix it well.

6) Then  , add washed mutton pieces and turmeric powder . Saute them till it leaves some water .Add a tsp of oil . 

7) Pressure cook for 6-7 whistles till the mutton is cooked well and the gravy leaves oil .

8) Garnish with corinader leaves . This is my first entry for Christmas and New year party .

JOIN THE CHRISTMAS AND NEW YEAR PARTY'10 EVENT

Hai !!!!!

I am back again with this celebration event . Christmas and New Year is nearing and all will be eagerly waiting to have a great vacation.I invite you all to join the christmas and new year party in my blog too .


Photo :http://highdefinitionphotosandwallpapers.blogspot.com/2010/11/free-christmas-wallpaper.html . Thank you a cute one .

Rules for the Event :

1) Post your Christmas and New year celebrations happier moments with us . You can either share your party food , decorations in your home , neighbourhood etc . Something related to the celebration .

2) Please feel free to use the logo . Link it back to my event page .

3) Mail your entries to shamanagscrafts@gmail.com .

4) Join the party and enjoy !!!!!!!! . Send your entries by January 3 , 2011 .

Chicken Recipes for Sameena's Event

Sending these chicken recipes to Sameena's Chicken Recipes Event . CHICKEN GRAVY CHICKEN BIRIYANI CHICKEN 65

CAPSICUM FLAVOURED CHICKEN LIVER GRAVY

KADAI CHICKEN GRAVY

HAPPY DIWALI !!!!!!!!

Hai Friends !!!!!

Wishing you and your family , a very Happy Diwali !!!!!!!!!!!



Wallpaper source : Google

BITTER GOURD DELIGHTS FOR VEGETABLE MARATHON - BITTERGOURD

These goes to Nithu's Vegetable Marathon - Bittergourd Event initially started by Shilpa .

1)Bittergourd Fry 


2) Bittergourd Masala

3) Bittergourd Pickle



4) Bittergourd Pulikulambhu



5) Bittergourd Pakoda

SPINACH POTATO STIR FRY

INGREDIENTS :

Spinach - 300 gms

Potato - 250 gms

Jeera - 1 tsp

Mustard - 1 tsp

Onion - 1 medium sliced

Chilli powder - 2 tsps

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Salt to taste

METHOD OF PREPARATION : 

1) Clean and wash the greens and finely chop them. Bring it to boil for 5 minutes. Keep it aside.

2) Peel the skin of potatoes, clean and cube them. Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters add sliced onion and saute till tender. Add the potatoes , add turmeric and chilli powder. Cover with a lid and cook till potato is cooked well.

.

3) Once done, mix spinach to potato and add salt. Stir it well. Serve hot with Rice or Roti

BEETROOT CHUTNEY VERSION 2

INGREDIENTS:

Beetroot -1 medium

Onion-1

Red Chillies - 2
Tomato - 1 small
Coconut pieces - 2
Salt to taste
Curry leaves and Coriander leaves

For Tadka :

Urad dal-1 tsp

Mustard-1 tsp

Curry leaves
Red Chillies - 1

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.Slice the vegetable and keep aside .

2) Heat oil in a kadai . Add chopped onion , fry till golden brown . Then , add chopped tomato and saute till skinny .

3) Add the beetroot , sprinkle little water , cover with a lid and fry them till it is cooked .

4) Transfer the mixture to the mixer . Then , add red chillies , coconut , curry leaves , coriander leaves and saute for 2 minutes . Turn off the flame . Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt . Transfer the chutney to a bowl and temper it with Mustard , Urat dal , Red Chilly and Curry leaves . Chutney is ready to serve.

Serve hot with dosas, rotis or idlis. For version 1 Click here .

Sending this to Any One Can Cook event by Mymoonah .

KARUPATTI (PALM SUGAR) IDIYAPPAM

INGREDIENTS:

Rice Flour - 1 cup

Palm sugar/ Karupatti - 250 gms. Boil it with 1 cup of water . Once it dissolves,allow it to cool and filter the impurities .

Ghee as per preference.

Shredded coconut - 1 cup

METHOD OF PREPARATION:

1) Sieve the rice flour finely. 

2) Mix in syrup to the flour and knead it into a soft dough.

3) Fill in the 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes till done.

Serve hot with shredded coconut and ghee.

MILAGAAI THOKKU / GREEN CHILLI PICKLE

INGREDIENTS :

Green Chillies - 50 gms
Pearl onion - 50 gms
Tamarind - a lemon size
Mustard - 1 tsp
Urat dal - 1 tsp
Curry leaves
Turmeric Powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add chopped onion and curry leaves .
2) Saute onion till tender . Then , add chopped chillies and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens . Add salt and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

Sending this to Nivedita's Complete My thali - Pickle event , started by Jagruti along with the following :

1) Ginger Pickle
2) Mango Pickle
3) Gongura Pickle
4) Bittergourd Pickle

ANDHRA TAMARIND CHUTNEY

This is one of my favourite andra recipe . I learnt this recipe from my neighbour .
I thank Mani Akka for teaching this yummy spicy chutney.

INGREDIENTS :

Raw Tamarind (Fresh ones ) - 500 gms
Crystal salt - as required

For Chutney :

Mustard - 1 tsp
Green Chillies - 2
Chilli powder - 1 tsp
Asafoetida as required
Urat dal - 1 tsp
Channa dal - 1 tsp
Red Chillies - 2

METHOD OF PREPARATION :

1) Clean and wash the tamarind and remove the outer skin . Crush it to remove the seeds .
2) Then , stuff it with salt and store in an airtight container for 2 - 3 days .
3) This is done so that salt gets well in the tamarind .
4) While preparing for chutney , take a required amount of it (for persons around 100 gms) .
5) Grind tamarind with green chillies , chilli powder , turmeric powder and asafoetida with little water .
6) Meanwhile , heat oil in a pan . Once hot , add mustard , red chillies ,curry leaves , urat dal and channa dal . Saute it till channa dal gets roasted . Turn off the flame .
7) Add the grinded chutney to this tadka and mix it well . Transfer it to a separate dried bowl .

Serve hot with Rice / Dosa .

KARUNAI KIZHANGU KUZHAMBU

INGREDIENTS :

Karunai Kizhangu - 200 gms
Tomato - 1
Tamarind - a small piece
Salt to taste
Sambar powder - 2 tsps
Curry leaves

To Grind :

Coconut pieces - 6
Jeera - 1 tsp
Red chillies -- 6
Pearl Onions - 9

METHOD OF PREPARATION :

1) Pressure cook yam for 2 whistles and remove the skin . Then slice them and keep aside .
2) Heat oil in a pan . Add curry leaves and tomato . Saute till tender .
3) Add grinded masala , powders and salt .
4) Then , add yam to it and mix well .
5) Finally ,add tamarind juice to it and cook in slow flame till the oil separates .

Serve hot with Rice .

AGATHI KEERAI PORIYAL

INGREDIENTS:

Agathi Keerai - 5 bunches
Garlic cloves - 5
Tomato - 1 small
Red Chillies- 2
Mustard - 1 tsp
Jeera - 1 tsp
Onion - 1 small chopped
Salt to taste

METHOD OF PREPARATION :

1) Wash and chop leaves and keep aside .
2) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , add red chillies and onion ,garlic cloves . Saute till tender .
3) Then add chopped tomato and saute till skinny .
4) Finally , add leaves to it , sprinkle little water and cover with a lid .
5) Once the leaves are cooked , add salt and stir well .

Remove from the flame and serve hot with Rice .

VINAYAKAR CHATHURTHI 2010

Hai Friends ,

Hope you all had a wonderful celebration of Vinayagar Chathurthi .........still celebration is in full swing in Hyderabad . I loved this clay idol of ganesh , looks so perfect .





Prasadam includes Sundal , Kolukkattai , Aval , Peanuts , Roasted Channa Dal , Fruits ,Idli , Pori .

MURUNGAIKAI KATHIRIKKAI KARA KULAMBU / DRUMSTICK BRINJAL CURRY

INGREDIENTS:

Sambar onion - 1 cup 

Brinjal - 200gms

Drumsticks - 3

Tomato - 2

Tamarind - a big lemon size

Mustard -1 tsp 

Jeera - 1 tsp

Methi seeds - 1 tsp

Curry leaves

Kulambhu Milagai Powder - 2 tsps 

Salt to taste

To Grind:

Coconut pieces - 5

Coriander seeds - 2 tbsps

Jeera - 1 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard, methi seeds and jeera.When it splutters , add onion and curry leaves.

2) Then add chopped tomato and wait till it forms thick gravy.

3) After 2 minutes,add slit brinjals and drumsticks. Sprinkle little water and cover with a lid . Cook in slow flame till it softens .

4) Add thick tamarind extract and grinded masala with sufficient water. Bring it to boil in medium flame. 

5) Add Kulambhu Milagai powder, Turmeric powder, curry leaves and salt. Cook till the oil separates out.

Serve hot with rice.

RAVA LADOO

Gokulashtami or Janmashtami or Sri Krishna Jayanti , marks the birthday of Lord Sri Krishna. It is observed on the astami thithi , the eighth day of the dark half , when there is rohini nakshathiram . I celebrated this for the first time .

Neivaidhyam includes Butter , Milk , Fresh Curd , Sundal , Rava Ladoo and Fruit .

RAVA LADOO :

INGREDIENTS :

Rava - 2 cups

Sugar -- 1/2 cup or as per your taste

Lukewarm Milk - as per requirement

Ghee - 2 tbsps

Cashews , Raisins and elachi - few numbers

METHOD OF PREPARATION :

1) Roast Rava with a tbsp of ghee till the flavour rules out.

2) Transfer it to a big plate and allow it to cool . Meanwhile , ghee roast cashews , raisins and elachi .

3) Add sugar to rava and mix it well , then followed by adding cahews to it . Add milk little by little to rava and make small balls of it .

Ladoo goes to Nithu's Celebrate Sweets - Ladoo event , initially started by Nivedita .

AATHUKAL KULAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - Cleaned , washed and fried . Shop keepers will usually clean and fry it and give .
Salt to taste
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -1 tsp

For Masala :

Coconut - 8 pieces
Tomato - 1
Pearl onion - 1 small cup

METHOD OF PREPARATION :

1) Clean the legs throughly .
2) Pressure cook legs with turmeric powder for 10 whistles.
3) Then , add the grinded masala , all the powders and salt .
4) Cook till the gravy becomes thick and the oil separates out .

Serve hot with Idli .

VARALAKSHMI VIRATHAM 2010

Varalakshmi viratam is a sacred day for the Hindus. It is performed in Karnataka, Andhra Pradesh, and Tamil Nadu . All married hindu women will perform this pooja to seek the blessings of Lord Vishnu and Lakshmi , who is considered to be the God of prosperity and wealth.

This year celebration for Varalakshmi Viratham .




Prasadam includes Rice , Sambar , Rasam, Poriyal ,Sweet Pongal , Sundal and Paruppu Vadai .

GREEN GRAM SPROUTS GRAVY

INGREDIENTS :

Green gram sprouts - 1 cup
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Ginger-garlic paste - 1 tsp

For Masala :

Cashews - 6 nos
Coconut pieces - 5
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Kuskus - 1/2 tsp
Turmeric powder - 1/2 tsp

For Tempering :

Mustard - 1 tsp
Onion - 1
Tomato - 1
Curry leaves
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure cooker . Once hot , add mustard and Jeera . When it splutters , add curry leaves , ginger-garlic paste and onion . Saute till tender .
2) Then , add chopped tomato and mix it well till it forms thick gravy .
3) Add all the powders and salt .
4) Add sprouts and grinded masala with little water . Pressure cook for 4 whistles .
5) Serve hot with Rice / Roti .

PODI KATHIRIKKAI VARUVAL

INGREDIENTS : 

Brinjal  - 250 gms 

Turmeric powder - 1/2 tsp 

Salt to taste 

To Powder : 

Coriander Seeds - 1 tsp 

Jeera - 1 tsp 

Channa dal - 1 tsp 

Red Chillies - 6 

Fennel seeds - 1/4 tsp

Roast the ingredients and powder them coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a pan. Add in chopped brinjal. Chop the brinjal as slightly bigger pieces. Sprinkle little water and cover with a lid. Cook in slow flame till done.

2) Once, the water gets dried, mix in the powder and shallow fry them in slow flame till done.

Serve hot with Idli / Dosa / Curd Rice / Sambar Rice .