2012/06/28

FRIED BRINJAL SALAD



INGREDIENTS :


Eggplant / Big Brinjal  - 1
Chilli powder - 2 tsps
Salt to taste
Turmeric powder - 1 tsp
Jeera powder - 1 tsp
Green pepper - 1 
Onion - 1 chopped
Coriander leaves


METHOD OF PREPARATION : 


1) Slice brinjal and mix it with Chillli powder,Turmeric powder , Salt , Jeera powder . Keep it aside for 15 minutes .
2) Toast it on dosa tawa with oil .
3) Once it gets roasted , transfer it to a bowl .
4) With the same oil , saute green pepper and onion .
5) Garnish fried brinjal with sauted pepper , onion and coriander leaves . 


Serve it with Oregano / Italian /Chaat seasoning.linking it up with Street Party Food event.

2012/06/25

CHICKEN BIRIYANI (Madurai Special)




INGREDIENTS:

Chicken - 1 kg
Basmati Rice - 1 cup 
Chilli powder - 1 1/2 tsp
Coriander leaves, Pudina - one handful
Salt to taste 
Curd - 1/2 tsp
Turmeric powder - 1 tsp
Onion - 1 big
Tomato - 2
Cinnamon - 3
Cloves - 1
Biriyani masala powder - 2 tsp
Kari masala powder - 1 tsp
Biriyani leaves

To Grind : 

Fennel seeds - 1 tsp
Kuskus - 1/2 tsp
Coriander seeds - 1 tsp
Jeera - 1 tsp
Green chillies -5
Ginger - a small piece
Garlic cloves - 7-8

METHOD OF PREPARATION : 

1) Marinate chicken with little of chilli powder , salt,turmeric powder and curd for 30 minutes.
2) Heat oil or ghee in pressure cooker . Once hot add whole spices, biriyani leaves, saute for 2 minutes.


3) Then followed by sliced onion and saute till half brown .


4) Then add tomato , coriander leaves, pudina. Saute it till tender . 


5) Add the grinder masala and saute till the raw smell leaves.


5) Add Biriyani powder, Chilli powder, Turmeric powder, Kari masala and Salt.


6) Add marinated chicken and mix it well and cook for 5 minutes, till it leaves some water. 


7) Add 1 cup of water and pressure cook for 2 whistles . Allow the steam to leave.






Serve hot with Onion Raitha and Pudina Chutney .

Linking it up with Master Chef Contest  and Street PArty Food Event.

2012/06/22

TOMATO CHAPATHI/PARATHA




INGREDIENTS ~:


Ripen tomatoes - 6

Wheat four - 2 cups

Fennel seeds - 3 tsps

Chilli powder - 3 tsps

Salt to taste


METHOD OF PREPARATION :


1) Mash tomatoes well and add saunf , chilli powder .

2)  Add flour , salt and water . Knead the dough to a soft one .

3) Add 2 tsps of oil and knead it . Leave for 1/2 hr.

4) Heat tawa and make soft chapathi's .


2012/06/19

DAHI VADA


INGREDIENTS:

Urad dal - 1 cup
Rice flour - 2 tbsps
Curd - as per requirement
Coriander leaves - few
Mint Chutney
Tamarind Chutney/ Red Chilli Chutney 

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour. Grind it to a smooth batter with less water. Mix in the rice flour and salt.

2) Meanwhile , heat oil in a kadai . Fry vadai golden brown and keep aside .


3) Transfer thick curd with salt to a large bowl and soak vadai in it for 1 hour and refrigerate it . 



4) Serve it with Mint chutney , Tamarind chutney/ Red Chilli chutney and Coriander leaves . 



Linking it up with Street Party Food Event .

2012/06/18

BREAD FRITTERS / PAKODA




INGREDIENTS : 


Besan flour - 1 cup

Boiled mixed Vegetables- 1/4 cup

Wheat Multiseed bread - 5 

Chilli powder - 3 tbsps

Turmeric powder- 1 tsp
Kasturi methi- 1 tsp

Salt to taste

Hing 

Jeera - 1 tsp


METHOD OF PREPARATION : 


1) Make a smooth batter with besan, spices , kasturi methi and salt with water.  Cut bread pieces and keep aside.




2) Dip the bread pieces in the batter.


3) Heat oil in a kadai . Once hot , deep fry  the bread pieces till golden brown .




Serve hot .Linking it up with my Street Party Food event 



2012/06/15

BRITISH RADISH SAMBAR ( RED RADISH)







INGREDIENTS:

  • Red Radish - 200 gms
  • Tomato - 1
  • Toor dal - 1 cup
  • Onion - 1 cup
  • Garlic cloves - 7
  • Mustard , Jeera , Methi seeds - 1 tsp
  • Sambar powder - 2 tsp
  • Tamarind water -1/4 cup
  • Salt to taste
  • Hing
  • Curry leaves , coriander leaves


METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and turmeric powder for 3-4 whistles. Allow the steam to leave and mash it well.


2) Heat oil in a pan . Add Mustard , Jeera, Methi seeds. When it splutters, add chopped onion, garlic and saute till tender.Add curry leaves. I used dried curry leaves.

3) Then , add sliced radish and saute for few minutes well till the raw smell leaves. 


4) Followed by adding Sambar powder and salt .

4) Add tamarind water  with sufficient water and bring it to boil. Cook till the radish is soft and tender.

5) Add cooked dal to it and salt. Mix it well and cook till the oil separates out. Garnish it with Coriander leaves .




Serve hot with Rice and Ghee.



2012/06/14

POHA CHAAT / SALAD


INGREDIENTS :


Poha - 1 cup

Onion - 1 chopped

Tomato - 1 chopped

Coriander leaves

Lemon juice

 Peanuts - 2 tbsps(optional)

Salt to taste


METHOD OF PREPARATION :


1) Wash poha and transfer it to a bowl. Sprinkle little water over it and keep aside for 15 minutes. It will become soft.

2) Mix chopped onion , tomato and lemon juice . Sprinkle little chaat masala and few roasted peanuts(optional)

3) Garnish it with Coriander leaves.


Linking it up with Street Party Food event .

KATHIRIKKAI PULIKOOTU (BRINJAL MIXED DAL CURRY)



INGREDIENTS : 

  • Toor dal , Channa dal , Moong dal and Peanuts - 1 cup (mixed )
  • Brinjal - 150 gms
  • Tamarind - a lemon size
  • Sambar Powder - 2 tsps
  • Turmeric powder - 1 tsp
  • Kuzhambu milagai podi - 1 tsp
  • Curry leaves
  • Salt to taste
  • Mustard , Jeera - 1 tsp each
  • Onion -  1 chopped


To grind :


Coconut pieces - 6
Peanuts - few

Roast them for few minutes and then grind them.


STEPS TO BE FOLLOWED : 

1) Pressure cook toor dal, channa dal and moong dal with sufficient water and a spoon of oil and turmeric powder for 2 whistles. Allow the steam to leave and keep it aside .


2) Heat oil in a kadai . Once hot , add mustard and jeera . When it splutters , add onions and saute till tender .

3) Add brinjal and saute it well for 5 minutes .

4) Then add the grinded coconut and peanut masala to it.


5) Add Kulambhu milagai powder, sambar powder and salt . Mix it up well till the raw smell leaves.

6) Then add the thick tamarind water and cover with a lid. Cook till the brinjal is soft and tender. 

7) Followed by cooked dal and little water. Mix it up well . Bring it to boil and add asafoetida. Cook in slow flame till the oil separates out .



Serve hot with rice .

2012/06/12

HORSE GRAM SALAD



INGREDIENTS :


Boiled roasted horse gram - 1 cup

Chopped onion - 1

Salad Tomato - 2

Coriander leaves

Lemon juice.


METHOD OF PREPARATION :


1) Mix the above ingredients in a bowl . 

2) Garnish with coriander leaves.

Linking it up with Street Party Food Event in my blog .

2012/06/11

HORSE GRAM SOUP / KOLLU SOUP



INGREDIENTS : 

Roasted Horse gram - 1 cup

Pepper / Jeera Powder - 1 tsp each 

Salt to taste

Onion -  1 sliced

Turmeric powder - 1 tsp

Ginger powder - 1 tsp


METHOD OF PREPARATION : 

1) Wash up the gram and pressure cook it for 3 whistles . Allow it to cool , strain the water and keep aside .

2) Grind / Mash half portion of the cooked gram and keep aside .

3) Heat oil . Once hot , saute onion till tender .

4) Add the strained water with salt. Bring it to boil .

5) Then , add the grinded gram to it and stir it up well . This helps to thicken the soup .

6) Finally , add pepper and jeera powder with the left over cooked gram.

Garnish with Corainder leaves .

Prepared this soup from Chef Jacob's Aaha Enna Rusi .

Linking it up with Street Party Food event .

2012/06/08

POTATO CAULIFLOWER CURRY


INGREDIENTS : 

  • Jeera - 1 tsp
  • Brinji leaves - 2
  • Tomato - 1
  • Onion - 1 small chopped
  • Coriander leaves
  • Turmeric powder - 1/2 tsp
  • Potato - 3 medium
  • Cauliflower florets - 1 cup
  • Chilli powder - 1 tsp
  • Cloves, cinnamon - 2 each
  • Garam masala powder - 1/2 tsp


METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , addmadd cloves, cinnamon and jeera . Then add brinji leaves, chopped onion . Saute onion till tender and golden brown.


2) Add tomato and saute till tender. Add turmeric powder, chillipowder, garam masala powder and salt.


3) Add florets and cubed potatoes, sprinkle little water. Cover with a lid. Simmer to slow flame . Cook till soft .


Serve hot with rice or roti.

SPINACH PAKODA



INGREDIENTS : 


Besan flour - 1 cup

Spinach chopped - 1/2 cup

Chilli powder - 2 tbsps

Salt to taste

Hing 

Jeera - 1 tsp


METHOD OF PREPARATION : 


1) Make a smooth batter with the above said ingredients .

2) Heat oil in a kadai . Once hot , drop a spoon of batter and fry till golden brown .

Serve hot .Linking it up with my Street Party Food event 

2012/06/04

EGG PASTA



INGREDIENTS :


Egg - 2
Ilalian seasoning
Penne Pasta - 100 gms
Hot Salsa sauce
Salt to taste


METHOD OF PREPARATION :


1) Heat oil and add eggs to it and stir it fell , till the egg is cooked well and doesn't stick to the pan.



2) Add salt and hot salsa sauce . Mix it up well .


3) Add boiled pasta to it and mix it well. Add herb seasoning. 




4) Finally, mix a tbsp of mixed vegetables to it. Serve hot.
 

Linking it up with my Street Party Food event and Jillu's Exhibit every bite #1 .