2012/11/26

THAYIR VADAI - SOUTH INDIAN HOTEL STYLE





INGREDIENTS:

Urat dal - 1 cup
Curd - as per requirement
Rice flour - 2 tbsp
sSalt to taste
Red Chillies - 3
Coriander leaves - few
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it to a smooth batter with less water .Add 2 tbsps of rice flour.

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's in it for 1 hour / refrigerate it . 
4) Temper it with Mustard ,Urat dal , Chillies,Curry leaves and Coriander leaves . Serve hot .

 Priya Ranjit and Divya Pramil 's 60 days to Christmas event



2012/11/23

NAATTU KOZHI KULAMBU/CHICKEN CURRY





INGREDIENTS :

Chicken - 1 kg
Tomato - 2 big 
Onion - 2 big

 For masala :

Cumin seeds - 2 tsps
Fennel seeds - 2 tsps
Pepper  - 2 tsps
Coriander seeds - 1 tsp
Red Chillies - 15-20 
Coconut - 1/2


METHOD OF PREPARATION : 

1) Clean and marinate the chicken with a tsp of coriander powder , chilli powder , turmeric powder , salt and 1 tsp of curd for an hour .
2)Heat kadai . Add 2-3 tsps of oil . Once hot , saute onion till tender and transparent .Followed by tomato and saute till thick gravy .Then add chicken with ginger garlic paste .Saute till chicken leaves some water. 
3) Then , pressure cook chicken with grinded masala  and sufficient water for 4 whistles.
4)Once done ,release the pressure  , cook till the gravy thickens and the oil separates . Garnish with coriander leaves before removing from the flame .

Serve hot with Rice/roti .

 Priya Ranjit and Divya Pramil 's 60 days to Christmas event


2012/11/21

GULAB JAMUN FOR SOUTH Vs NORTH CHALLENGE






INGREDIENTS :


Rava- 1.5 tbps

Milk Powder - 1 cup

Butter - 2 tbsps

Maida-3 tbsps

Baking powder -  a pinch

Milk cream - 3 tbsps

Sugar and Water - 1 cup each

Cardamom + Cashew powder (fried and grinded) - 1 tsp

METHOD OF PREPARATION :

1) In a bowl ,mix milk powder, maida, rava and baking powder.

2) Followed by ghee and mix it up well.

3) Now add cream and knead the dough very softly .Add more cream if not soft.

4) Cover the with a clean cloth and let it sit for 20-30 min.

5) Meanwhile, make the sugar syrup of proper consistency. Once done, allow it to cool.

6) Make small balls out of the dough and deep fry them golden brown in oil . 

7) Allow the fried jamuns to cool down completely.

8) When both the syrup and balls are cooled down . Drop fried balls in syrup for minimum half an hour.Till jamuns fully soaked in syrup.

9) Serve with Vanilla ice-cream ....tasted good with it.


Linking it up with Diya Pramil's  SNC (South Vs North Challenge) .



and 

 Sangeetha's Show me your HITS - Healthy Desserts   







 Priya Ranjit and Divya Pramil 's 60 days to Christmas event



GARLIC NAAN





INGREDIENTS :

Maida - 2 cups

Yogurt/Curd - 1/4 cup
Salt to taste

Garlic - 8 cloves (Boiled and grinded to paste)




Dried mint - 1 tsp for each naan
Milk - 1/2 cup
Butter

METHOD OF PREPARATION :

1) Knead a soft dough with the above ingredients and keep aside for 4-5 hrs except butter.
2) Make a big ball of it and roll it thick .
3) Heat tawa and apply water to one side of the naan .Place the wet side on the tawa.
4)Turn the tawa and cook naan directly on the flame , till brown spots appear .
5)Once done , place the tawa back to the stove and spread butter and mint.

Once done , Serve hot .
 Priya Ranjit and Divya Pramil 's 60 days to Christmas event

2012/11/20

PALAK DOSAI



 INGREDIENTS :


Dosa batter - 2 cups


METHOD OF PREPARATION :


Mix the ingredients and make dosa's . 
Serve hot with chutney or sambar.

Linking for Hubby's Contest 



 Priya Ranjit and Divya Pramil 's 60 days to Christmas event



2012/11/19

MUTTON BIRIYANI


INGREDIENTS:

Mutton - 1 kg
Rice - 1 1/2 cups ; 
Lemon - 1 
Mint leaves , Coriander leaves 
Salt to taste 
Curd - 1 tbsp
Turmeric powder - 1 tsp
Onion - 2
Tomato - 2
Cinnamon - 3
Cloves - 1
Biriyani leaves -3

To Grind : 

Green chillies -3
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Anasi poo -2
Cinnamon sticks-2
Cloves - 2Elachi - 2 
Ginger - a small piece
Garlic cloves - 7-8

METHOD OF PREPARATION : 

1) Marinate mutton with little of chilli powder , coriander powder , salt,turmeric powder and curd for 30 minutes.
2) Heat oil or ghee in pressure cooker . Once hot add whole spices, biriyani leaves for 2 minutes , followed by sliced onion and saute till half brown .
3) Then add tomato , coriander leaves,pudina . Saute it till tender . 
4) Add marinated mutton,add all the powders ,grinded masala , salt and cook for 20 minutes till the mutton is half cooked. 
5) Add rice with 1 1/2 cup of water and pressure cook for 2 whistles . Leave it in dum for 15 minutes. 
5) Remove the lid and sprinkle lemon juice in it .Serve hot with Onion Raitha and Pudina Chutney .

Linking it up with EP - Herbs and Spices - Asafoetida and Fennel seeds event by divya.




 Priya Ranjit and Divya Pramil 's 60 days to Christmas event


2012/11/12

MASALA PEANUTS



INGREDIENTS : 

Peanuts -  1 cup
Besan flour - 1 cup
Chilli powder - 2 tsps
Turmeric powder-1/2 tsp
Kasturi methi - 1 tsp
Salt to taste
Asafoetida - 1/2 tsp

METHOD OF PREPARATION :

1) Mix the above ingredients with little water .


2) Heat oil in a kadai and deep fry them till crispy .



Linking it up with Priya's event



Linking it up with EP - Herbs and Spices - Asafoetida and Fennel seeds event by divya.

2012/11/06

CHICKEN GRAVY



INGREDIENTS  :

Chicken - 1/2 kg
Chicken masala - 2 tsps
Chilli Powder - 1 tsp
Salt to taste

FOR MASALA : 

Tomato - 2 big 
Onion - 2 big

H
eat kadai . Add 2-3 tsps of oil . Once hot , saute onion till tender and transparent .Followed by tomato and saute till thick gravy . Allow it to cool and grind it with 

Cumin seeds - 1 tsp
Fennel seeds - 2 tsps

Coriander seeds - 1 tsp



METHOD OF PREPARATION : 


1) Clean and marinate the chicken with a tsp of coriander powder , chilli powder , turmeric powder , salt and 1 tsp of curd for an hour .



2) Heat oil in a pan. Once hot, add the grinded masala , ginger garlic paste and all spice powder with turmeric powder and salt.




3) Add chicken to it, mix well. Cover with a lid and add sufficient water. Cook till the gravy thickens and the oil separates . 


Garnish with coriander leaves before removing from the flame .

Serve hot with Rice/roti .

 Priya Ranjit and Divya Pramil 's 60 days to Christmas event


2012/11/05

SEMIYA UPMA (VERMICILLI UPMA)




INGREDIENTS :

Semiya or Vermicilli - 200 gms( 1 cup) ( Dry Roast in a pan for few minutes or you can use roasted semiya)



Onion - 1 sliced
Red chillies or Green Chillies - 2
Curry leaves
Coriander leaves
Salt to taste
Channa dal - 1 tsp
Lemon juice - 1 tsp
Mustard - 1 tsp
Jeera - 1 tsp
Peanuts - 2 tsp

METHOD OF PREPARATION :

1)  Heat oil  in a pan .Once hot , add mustard, jeera ,Channa dal .When it splutters , add onion and saute till tender .
2) Followed by chillies and saute for 2 minutes with curry leaves.



3) Then, add peanuts and roast it well. 



4) Add a cup of water and lemon juice with salt. Bring it to boil. 





5) Finally , add semiya to it and cover with a lid .Cook in slow flame till done.Garnish with Coriander leaves.



Serve hot with Chutney.Linking it up with Fast Food Event - Vermicilli by me and Linking for Hubby's Contest 




2012/11/02

TOMATO SEMIYA









INGREDIENTS:

Semiya/Vermicilli - 1 cup
Tomato - 3
Green chillies - 2
Curry leaves and Coriander leaves
Sambar powder -2 tsps
Salt to taste
Onion- 1 medium

METHOD OF PREPARATION :

1) Heat a spoon of oil in a pan . Add sliced onion and saute till tender . Followed by adding green chillies , curry leaves .
2) Add chopped tomatoes, chilli powder, turmeric powder and saute them till skinny .


3) Add 1 1/2 cup of water for 1 cup os roasted semis. Bring it to boil.



4) Then add semiya to it and mix well. Cover with a lid and cook till done. Garnish with coriander leaves.




Serve hot with raitha.

2012/11/01

600 TH POST WITH LEMON SEMIYA


I am happy and excited to share my 600 th post with a simple yet comfortable and delicious Lemon Semiya . Thank you for all your support and encouragement.

INGREDIENTS:

Lemon - 2 (medium)
Plain Vermicilli - 200 gms/ Roasted vermicelli
Green chillies - 4 nos
Turmeric Powder - 1 tsp
Salt to taste
Channa dal - 1 1/2 tsp
Roasted Peanuts - 1 1/2 tsp
Curry leaves and Coriander leaves
Asafoetida - 2 tsps

Onion - 1 small


METHOD OF PREPARATION:

1) Heat oil in a pan.Add mustard,urat dal, roasted peanuts, Kasturi methi green chillies and curry leaves .
2) Then add chopped onion. Saute till tender. Then add 1 cup of water for 1 cup roasted vermicelli. Add salt, turmeric powder. Bring it to boil.



3) When it starts boiling sambar powder and mix roasted semiya in it.Cover with a lid. Cook till done.



4) Once done, mix lemon juice to it and mix it up well.


5) Garnish with Coriander leaves.

This is with Plain Semiya


Serve hot with pickles,chutney or potato fry or sundals.Linking for Hubby's Contest