2010/12/16

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 .

2010/12/14

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 .




2010/11/05

HAPPY DIWALI !!!!!!!!

Hai Friends !!!!!

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



Wallpaper source : Google

2010/10/27

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
ture
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

2010/10/22

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 .

2010/10/21

KARUPATTI (PALM SUGAR) IDIYAPPAM




INGREDIENTS:

Rice Flour - 1 cup
Palm sugar syrup - sufficient to knead the flour .Boil 200 gms of sugar with sufficent water . Once it dissolves,allow it to cool and filter the impurities .
Ghee as per preference.
Shredded coconut - 1 cup


METHOD OF PREPARATION:

1) Knead soft dough with rice flour ,syrup and ghee.
2) Fill an 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes.
3) Serve hot with shredded coconut and ghee.

2010/10/19

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

2010/10/12

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 .

2010/09/21

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 .

2010/09/17

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 .

2010/09/16

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 .


2010/09/07

MURUNGGAI KATHIRI PULIKULAMBU / DRUMSTICK BRINJAL CURRY




INGREDIENTS:

Sambar onion - 1 cup
Brinjal - 2 medium
Drumsticks - 2
Tomato - 1 (medium)
Tamarind - a big lemon size
Mustard , Jeera - 1 tsp each
Curry leaves
Sambar Powder - 2 tsps
Salt to tase

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard 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 sliced brinjal .Sprinkle little water and cover with a lid . Cook in slow flame till it softens . Meanwhile , chop drumstick and boil it in a separate bowl .

4) Once the veggies are cooked . Add drumstick to brinjal and mix well . Add sambar powder and salt and saute for 2 minutes.

5) Add thick tamarind extract and allow to boil in medium flame till the oil leaves out.

Serve hot with rice or puliyotharai.

2010/09/02

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 .

2010/08/30

CHETTINAD FISH KULAMBU




INGREDIENTS :

Pomfret - 1/2 kg
Garlic cloves- 4
Onion - 1/2 cup
Chilli powder - 2 tsps
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Tamarind - a small lemon size
Fish masala - 2 tsps
Salt to taste
Mustard and Fennel Seeds - 1 tsp each
Curry leaves
Tomato - 1

METHOD OF PREPARATION :

1) Marinate the fish with 1 tsp turmeric powder and coriander powder , lemon juice and salt for 1 hour.
2) Heat oil in a kadai . Once hot , add mustard , fennel seeds . When it splutters , add chopped onion and garlic .Saute till tender.
3) Then add chopped tomato , curry leaves and salt.
4) Add all the powders and mix it well.
5) Then , add tamarind juice to it with little water and allow it to boil .
6) Once it starts to boil , add fish to it and simmer to slow flame . Cook till the oil separates out .

Serve hot with Rice . I made this recipe from Solai's Kitchen . Thank you for such a tasty curry .

2010/08/24

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 .

2010/08/23

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 .

2010/08/17

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 .

2010/08/16

BRINJAL FRY


INGREDIENTS :

Brinjal (Purple) - 100 gms

To Powder :

Coriander Seeds - 1 1/4 tsp
Peppercorns - 6
Jeera - 1/4 tsp
Channa dal - 1 tsp
Red Chillies - 6
Turmeric powder - 1/2 tsp
Salt to taste
Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Powder the above said ingredients . Mix this powder with sliced brinjal .
2) Shallow fry them in slow flame .

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

2010/08/11

BITTERGOURD CRISPY FRY




INGREDIENTS :

Bitter gourd - 200 gms
Jeera powder- 1 tsp
Chilli powder - 1 1/4 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Besan flour - 1 tsp

METHOD OF PREPARATION :

1) Chop the bittergourd very thin slices. Marinate it with Chilli powder, Turmeric powder, Jeera powder, besan flour and salt.





2) Heat sufficient oil in a pan . Once hot, add chopped gourd to it and fry till crispy.



Serve hot with Curd Rice .





2010/08/09

BRINJAL STIR FRY



INGREDIENTS:

Brinjal - 200 gms
Onion - 1 
Mustard - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1 tsp
Mango powder - 1 tsp
Paruppu podi/ Dal 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 chopped onion and saute till tender.

2) Add chopped brinjal, sprinkle little water. Cover with a lid, cook in slow flame till tender.


3) Add turmeric powder, mango powder, paruppu podi and salt. Mix it well. Cook till oil separates out.


2010/08/04

CABBAGE RICE


INGREDIENTS : 

  • Cabbage - 1 1/2 cup sliced 
  • Green Chillies - 3 
  • Ginger-garlic paste - 1/2 tsp 
  • Rice - 1 cup 
  • Onion - 1 sliced 
  • Jeera - 2 tsps 
  • Curry leaves Salt to taste

To powder :

Roast peanuts - 1 tap, Channa dal- 1/2 tsp, red chillies- 8, coconut pieces - 4 and powder it finely.



METHOD OF PREPARATION :

 1) Cook rice and keep aside . 
2) Meanwhile , heat oil in a pan . Add Jeera and when it splutters , add sliced onion and green chillies . Saute it till tender . 
3) Add curry leaves and ginger-garlic paste . 


4) Then , add salt and sliced cabbage . Sprinkle little water and cover with a lid . Cook till the cabbage is cooked.


5) Then, mix the powdered powder to it well.




6) Once done , mix it well with hot rice .

 Serve hot with any spicy gravy .

PRAWN PIZZA