CHILLI CRAB

CHILLI CRAB:

INGREDIENTS:

1. Blue Crabs -2 ( cleaned and washed with turmeric ,legs and claws removed)
2. Shallots -3 (peeled and diced roughly)
3. Tomato Paste(Puree) -1 Spoon ( tinned tomato Paste)
4. Ginger Garlic paste - 1 spoon
5. Red whole Chillies - 4
6. Pepper - 1 Spoon
7. Turmeric - 1/4 spoon
8. Cumin seeds - 1/4 Spoon
9. Garam Masala - 1/2 Spoon
10. Olive oil - 2-3 spoons
11. Salt - to taste

METHOD:

1. Grind Shallots,Chillies,Pepper,Turmeric and cumin seeds into a Paste..
2. Heat the pan, drizzle some olive oil.
3. Add the ground mixture and saute for a minute.
4. Now add the ginger garlic paste.
5. Saute till the raw smell diminishes..
6. Now add 1 spoon Tomato Paste..
7. Add the Crab..Cover and cook till the crabs are done and the gravy thickens..
8. Add the garam masala..before removing the pan from the stove
9. Garnish with chopped Cilantro..
10. Can it be any more easier!!!!!!

I transferred the contents to the Serving Bowl..but still couldn't let go of the gravy sticking to the sides of the pan...i think u know what i did!!!!!!!!!

Yea. threw in some cooked rice in the pan and gave it a quick stir..Sprinkled some salt and Lo i ended up with a yummy CRAB RICE....

Happy blogging, cooking and a Great NEW YEAR....

Fruit Salad

Fruit Salad:

My Mom Used to make this for me, when i was a small Kid..Though i loved the Fruit Salad..I Just couldn't resist the condensed milk and used to sleep walk everynight and finish up the Condensed milk in the refridgerator..So the Condensed milk never made its way to the 2nd Fruit Salad Preparation....And all i would dream of..was...When i was old enough,I would buy tins and tins of condensed Milk and eat them everyday...Heeeeeeee..

INGREDIENTS:

1. Mango - Medium (Ripe ) Cubed
2. Banana - 1 (Ripe)Sliced
3. Grapes - a Bunch (Seedless)
4. Cantaloupe - 2 Slices (Diced)
5. WaterMelon - 2 slices (Diced)
6. Apple - 1 Small (Diced)
7. Pineapple - 2 slices (Diced)
8. Whatever Fruit u can get hold of.....
9. Ice cream - Any Flavour..Although i prefer Vanilla or ButterPecan.
10. Sugar - 2 Spoons
11. Extract - Vanila or Pineapple Extract.
12. Condensed Milk - 1/4 Cup.
13. Dried Fruits & Nuts - Roasted Almonds,Cashews,Pecans,Raisins,Pineapple,Papaya and dried Cranberries.

METHOD:

1. Dice all the fruits evenly..
2. Mix them all in a wide mouthed Bowl, with Condensed Milk , Sugar and Vanila Extract.
3. Cover and refridgrate.
4. When Serving, In a Icecream Bowl,Add 1-2 Scoops of icecream, Now top the icecream with the Fruit Mixture...
5. If u r a Dry fruits fan,, Just throw in some Raisins, Roasted Almonds,Pecans,Cashews and also Dried Cranberries,Pineapple,Papaya..
6. Finaly garnish with Mint leaves and serve..

CHETTINAD KARA KOLUKATTAI

CHETTINAD KARA KOLUKATTAI:

Learnt this Recipe from my Chettinad friend..She makes the best Kara Kolukattai ..I wud say..

When i was in Pennsylvania, she would barge in with a plate of steaming hot Kara Kolukattai..What could be more delicious???

INGREDIENTS:

1. Idlli Rice - 1 Cup
2. Coconut - 1 Handful
3. Red Whole chillies - 2 + 5 (Diced)
4. Onion - 1 Diced (big)
5. Channa Dal - 1 spoon
6. Mustard - for Seasoning
7. Salt - to taste
8. Curry Leaves - 5 Leaves
9. Hing

METHOD:

1. Soak Rice in Water for 3 hrs..
2. Grind Rice, Coconut, 2 Red whole Chillies with salt and Hing
3. In a Non stick pan , heat 2 spoon oil, Add Mustard,channa dal,curry Leaves.
4. Now add the diced Onions.Fry till its Lightly Cooked..
5. Add the Diced Red Chillies.
6. Now pour the batter in.
7. Sprinkle some salt.
8. Keep Stirring the mixture, making sure not to form Lumps.
9. When cooked, allow it to cool and make it in the form of kolukattai (refer pic)
10. Arrange in idli tray and steam cook as u would Idllis.
11. It should take about less than 3-4 mins..
12. Remove from the idlli pan ..Serve and garnish with chopped cilantro..
13. Goes well with Onion Chutney , ellu chutney or even coconut chutney..

Ginger Chutney

Ginger Chutney:

INGREDIENTS:

1. Ginger - 1 inch long (sliced) 3 Nos
2. Coconut - 1 inch long (sliced) 5 Nos
3. Channa Dhal - 2 Table spoons
4. Tamarind - 1/2 inch long
5. Asafoetida
6. salt
7. Red chillies whole - 6
8. curry leaves - 4
9. Cilantro - 2 long stems with leaves
10. water - 1/4 cup

METHOD:

1. Heat 2 spoons oil in a pan..
2. Add the channa dhal.
3. when its golden brown, throw in the ginger and Red chillies.
4. Saute for a while..Then add Coconut..Saute for a min
5. Add the rest of the ingredients.
6. keep sauteing for 2 mins..
7. Now remove from fire and allow it to cool
8. Grind them in a mixer..adding water all along while grinding.(1/4 cup water)
9. Heat 2 spoons oil in a pan..
10. Add Mustard,when it splutters,add some curry leaves.
11. Now add the ground mixture..
12. Cover and cook for a while..
13. When it comes to the consistency..as in the pic.turn off the stove
14. Serve with Idlli or Dosai.

Fried Bittergourd / Pavakai fry

Fried Bittergourd / Pavakai fry

INGREDIENTS:

1. Bittergourd / Pavakai - 3 (sliced as shown in pic)
2. Besan flour - 4 spoons
3. oil - 2 -3 spoons
4. Salt
5. chilli Powder - 1 Spoon
6. Water - as required

METHOD:

1. Mix in everything in a microwave safe bowl..
2. Microwave it for 5 mins..remove and mix well .
3. Microwave again for 5 mins..remove and mix well.
4. Do this till its crispy..just like a fried chip..
5. Enjoy ur Snack or serve with Rice and Dhal

Mini Pizza / Bread Pizza

I learnt this simple , yet a crowd pleasing appetizer from my wonderful friend .Sapna..Though she moved to Virginia..Whenever i make this snack..I can't help thinking about the wonderful Dishes she made..when she lived closeby..

Mini Pizza / Bread Pizza

INGREDIENTS:

1. Bread: 1 Loaf


2. Mushroom,Carrots,Red &Green Bellpepper, red onion,Tomato - 1 cup (Slice them in long thin slices as shown in pic) (Carrots can be grated)


3. Cheese- Cheddar , Monterey Cheese (Grated )
4. Salt and Pepper
5. Tomato Ketch up.

METHOD:

1. Foil up ur tray..
2. Preheat the oven to 350 Deg
3. Butter up the bread slices and top the slices with the sliced vegetables..
4. Cover them up with the shredded cheese..
5. Bake in the oven..till the cheese completly melts and the slices become stiff..
6. Remove from oven and sprinkle with salt and pepper..
7. U can also sprinkle some crushed red peppers..Left out from ur last pizza party..
8. squeeze in some ketch up on top before serving..
9. Enjoy ur snack..

VEGETABLE BIRYANI

INGREDIENTS:

1. Basmati Rice - 1 Cup (Soaked as u start preparing the dish for around 15-30 mins)


2. Onion - 1/2 Medium (diced finely)


3. Tomato puree - 1 Spoon


4. Ginger Garlic paste - 1.5 Spoons.


5. Cream - 1 Spoon


6. Potato - 1 small (skin peeled and diced into bite sized Pieces)


7. Carrot - 1 (Skin peeled and diced into circles..again Bite sized)


8. Peas , corn - 1/4 Cup


9. Cauliflower - Seperate into huge Florets..


10. Mushroom - 2 ( Diced into big chunks)


11. Green chillies - 4 Slit lengthwise


12. Mint Leaves - 1 bunch Diced well


13. Corriander Leaves - Handful ..Diced Finely


14. Veg Stock - 1 glass


15. Water - 1/2 glass ( Proportion for 1 cup rice = 1.5 glass of water)


16. Whole Spices- Patta, Cardamom,Elachi,Javitri,Bay Leaves - 1 Each


17. Chilli Powder - 1 Spoon


18. Corriander Powder - 1 Spoon


19. Turmeric - 1/4 Spoon


20. Salt- to taste


21. Ghee - 1 spoon


22. Oil - 3 Spoons

METHOD:

1. Heat the Pan..add Ghee and Oil..


2. When warm ...addthe whole Spices..make sure its not burnt..


3. Immediatly add the Onion,throw in some salt and saute for a minute..


4. Now add the ginger garlic paste and saute till the raw smell diminishes..


5. Now add the tomato puree..if its not available..just coarsely ground tomatoes just work perfect..


6. Now add the Vegetables..Saute well..Add the green chillies, mint and corriander leaves..Saute well..


7. Throw in all the spices..
   Chilli Powder - 1 Spoon
   Corriander Powder - 1 Spoon
   Turmeric - 1/4 Spoon


8. Mix the vegetables well with the spices..so they can coat them well..


9. Now add the cream..mix well..


10. Throw in the stock..and also 1/2 glass of water..


11. Throw in some salt..


12. Add the rice..


13. Mix well and cover and cook..in medium flame till the veg and rice absorb the water..


14. Then reduce the flame further and allow it to cook and set well..


15. When rice is fluffy..switch off the stove and let it set well..


16. Just mix the rice..just before serving..


17. Serve with Raitha and Navarathna Kurma..

Note:

Always allow the rice to soak in water for 30 mins..This makes the rice not to stick ..it looks long and thin..yet its well cooked..

Dont mix the rice too often..thereby breaking the long beautiful grains..Just mix once when the stock is poured in..

Proportion for 1 cup rice = 1.5 glass of water..When u feel its too dry..u can sprinkle a handful.of water....that way u dont overcook ur rice..

Here we used 1 glass of stock, and half glass of water..

Nandu Kuzambu / Crab Curry

INGREDIENTS:

1. Blue Crab - 1 Pound



2. Onion - 1 big (diced)



3. Tomato - 1 big (diced)



4. Ginger Garlic Paste - 1 Spoon



5. Green chillies - 2



6. curd - 4 Spoons



7. Chicken / Veg broth - 1/2 Glass



8. Chilli powder - 1 Spoon



9. Corriander Powder - 1 Spoon



10. Pepper Powder - 1 Spoon



11. Turmeric - 1/4 Spoon



12. Garam Masala - 1/4 Spoon



13. Curry Leaf - 4 Leaves



14. Shredded Coconut - 3 spoons



15. Almonds- 4 (soaked in warm water for 30 mins) Else just..plain almonds fine



16. Khus Khus - 1 Spoon



17. Aniseed - 1/2 Spoon



18. Salt - to taste



19. Lemon - 1/2

METHOD:

1. Coarsely grind the Onion..(just 1 Round...)



2. Coarse grind the Tomato with the curry Leaf and green chillies)



3. Heat oil in a pan..



4. Throw in Some Mustard..



5. When it splutters..add the onion..Saute for a minute..



6. Throw in some Salt and continue sauteing ..till it changes color..



7. Now..Throw in the ginger garlic paste..Keep mixing with a spatula..



8. Now throw in the coarsely ground Tomato..



9. Add all the spices..
   Chilli powder - 1 Spoon
   Corriander Powder - 1 Spoon
   Pepper Powder - 1 Spoon
   Turmeric - 1/4 Spoon
   Garam Masala - 1/4 Spoon and continue to saute..



10. Add curd..Mix well..



11. Cover and cook for a minute..while we prepare the blue guy..(Crab)



12. Give him a nice bath with water and turmeric..that should control his stench..



13. Then Drop him ,nice and slow into the pan and let him mix well with the spices..



14. Cover and cook..Throw in the broth..Allow it to Simmer..



15. Meanwhile Grind coconut,aniseed,Almonds and khus khus finely ..



16. When the crab is cooked for about 5-7 mins..add the ground coconut mixture ..



17. Cover and cook till its done..



18. Squeeze half a lemon to get the Tangy Taste..

Note:

1. If making it dry..Avoid chicken broth..Check for the required consistency..

ISLAND FRIED RICE

INGREDIENTS:

1. Jasmine Rice - 1 Cup (Found in Chinese and American Grocery Stores)


2. Mixed Vegetable - 1 cup (Carrot - slit lengthwise..Look at pic for details,Pineapple – Diced into medium size Chunks,Raisins,Peanuts,Mango – Alphonso Variety)


3. Onion - 1/4 (medium Sized)


4. White Pepper Powder – ¼ spoon


5. Red Whole Chilli - Coarsely Ground


6. Fish Sauce - 1 Spoon


7. Soy Sauce - 1 Spoon


8. Chilli Garlic Sauce- 1 Spoon (Actualy looks like Coarse paste) (Found in Chinese and American Grocery Stores)


9. Spring Onion - Finely Diced..


10. Egg - 2


11. Salt - to Taste


12. Oil - 4-5 Spoons


13. Garlic Oil – 1 spoon (optional)


14. Ajenomoto – a pinch
    Salt to taste

METHOD:

1. Cook Rice with Enough water, sprinkle some salt.. and drain water when 75% cooked..(Rice should look like the one in picture)Sadly Overcooked rice..never taste good when making fried rice..


2. Spread Cooked rice in a Tray..Drizzle few drops of oil and allow it to cool in the fridge..


3. Heat a Kadai or Wok ,Add some Oil ,When warm Add Onion, Carrots, Peanuts,Raisins and fruits and stir them ..(be Cautious not to Burn the Raisins)


4. Now add the Cooled rice.. and now add Fish Sauce..


5. Just Random Stirring just to make sure that the vegetables, fruits and rice are mixed well..Also make sure not to break the rice grains.. The entire process till here shud not take more than 2 mins..Else everything will be overcooked...


6. Now add the chilli garlic sauce...


7. Now sprinkle the Ajenomoto..


8. Now add the pepper powder and coarsely ground red whole chilli..


9. Crack the eggs and pour it in a bowl and add 1 spoon soy sauce and 1 spoon oil and mix well..with a fork.


10. Heat a wide mouthed pan/ Wok and pour oil..


11. Now add the egg and Soy sauce mixture to the wok.. and keep scrambling them to avoid them sticking together..The more the oil..the more tastier..
    Don't overcook the eggs..Transfer the contents to the fried rice ..mix well and serve....


12. Garnish with Spring Onions..

CHICKEN KILLU CURRY

INGREDIENTS:

1. Chicken - 1 Kg Boneless



2. Red Chilli – 10-15 Chopped



3. Onions - 4 Medium finely Chopped



4. Cloves of Garlic - 4 finely chopped



5. Curry Leaves ( as much as you can) gives the flavour



6. Coriander Leaves – Chopped



7. Ground nut Oil ( Olive oil should be fine)- 5 table spoons.



8. Pepper - 1/2 spoon



9. Salt to Taste

METHOD:

1. Boil the chicken in 2 ½ glass 0f water for 10 to 12 min with Turmeric powder and salt .


2. Shred the chicken into small pieces.


3. Heat the pan, pour 4 spoons of oil.


4. Throw in the chopped red chillies , curry leaves ,chopped onions and garlic in it, and saute them till the onion changes to golden brown.


5. Now add the shredded pieces of chicken to the pan


6. Stir them and allow the chicken to blend with Onion and garlic.


7. Now you can add salt and pepper to it . You need to stir them for 15 mins ( It should n’t be over cooked.)


8. Finally add some coriander leaves to it .


9. Garnish with Corriander leaves..Drizzle some Lemon...


10. And u r good to go...

This Recipe was handed over to me..by my schoolmate.., Who loves this dish like Crazy.. :0)

CHENAKILANGU / YAM FRY

INGREDIENTS:

1. CHENAKILANGU / YAM - 5 (Slit lengthwise) Pressure cook in cooker for 1 whistle..then immedietly release the pressure and throw the yams in a bowl of cold water..



2. (if u forget to do this..then start again from step 1..since u dont get a crisp fry..if the yam is overdone)



3. Chilli powder - 1.5 spoon



4. Garam Masala- 1/4 spoon



5. Turmeric Powder - 1/4 Spoon



6. Salt - taste



7. Oil - 5 spoons for Frying

METHOD:

1. Once the yams are out of the Cooker..They go rolling into a bowl of cold water



2. Remove the skin



3. Now add the skinned yams to a huge bowl..now add the chilli powder,garam masala, turmeric powder, salt and mix well..



4. Take care not to break the long Yam..



5. Leave it in the refridgerator..till the pan is ready



6. Heat the pan and add 4 spoons of oil and allow it to become warm..



7. When the pan is warm enough..add the yams making sure they dont stick to each other



8. Turn the yams over to allow them to be golden brown on each sides..



9. Keep pouring 2 spoons of oil in the pan as the pan starts to lose oil..



10. Fry it just like how like how u fry a fish...



11. 10 Min snack...that goes well with Sambar...Simple still..just curd Rice :)

I've attached a pic of Yam..

Note:

The Same recipe can be repeated for Potato, Elephant Yam..also

Just make sure the yam stays in the cooker for just 1 whistle..

If u have any leftover unfried yam..just leave them in the fridge..and it can be fried the next day for a even more crispier and tastier snack...

CAULIFLOWER 65

INGREDIENTS:

1. Cauliflower - 1 cup (when dicing the cauliflower try to seperate each floret without cuting thru the flower)



2. Ginger Garlic Paste - 1 spoon



3. Egg White - 1 (Whipped in a mixer) (optional for vegetarians..)



4. Chilli Powder - 1 spoon



5. Garam Masala - 1/4 spoon



6. Pepper Powder - 1 spoon



7. Salt - to taste



8. Rice flour - 1 spoon



9. Corn flour - 1/2 Spoon



10. Red color - 1 pinch (optional)

METHOD:

1. In a Huge Bowl toss in cauliflower, then Ginger garlic paste,mix well,Now add the whipped egg white,Chilli powder,garam Masala, pepper powder,salt and mix well



2. Now Now add the rice flour and corn flour and mix well..



3. Allow it to stay till the oil gets heated up..



4. Now heat the fry pan and pour 1 cup of oil..just enough for frying..



5. When its warm enough, add the florets one by one..making sure that they don,t stick with each other..



6. Turn the florets once they cooked on one side



7. Remove from flame when its golden Brown..



8. Drain excess oil in a paper towel..



9. Goes well with Fried Rice, or even as an evening Snack..

Note:

This recipe can be done without adding Corn and Rice flour...and it gives an entirely different Taste..I like both versions of the cauliflower..

Try adding Ginger Garlic paste in all your recipes..As u know...Ginger aids in Digestion and Garlic helps fight Cholestral..

Also try using Extra virgin olive oil..as it doesn't clog the artery ..and also adds shine to ur skin :)

EGG / MUTTAI CURRY KULAMBU

INGREDIENTS:

1. Eggs - 2 (for 2 persons) Boiled & Shell Removed


2. Onion - 1 Small


3. Methi seeds (vendhiyam) - 1/4 tspoon


4. Green Chillies - 2 (slit lengthwise)


5. Patta ,Elachi, cardamom (whole spices)-1 each


6. Ginger garlic paste - 1 spoon


7. Chilli powder - 1/2 spoon


8. Turmeric powder - 1/4 tSpoon


9. Corriander powder - spoon


10. Coconut - 1/4 cup shredded


11. Red whole chilli - 1


12. Khus Khus - 2 spoons


13. Almond - 2 (optional)


14. Olive oil - 4 Spoons


15. salt - to taste


16. Curry Leaves - 4


17. Corriander - Finely chopped for Garnishing

METHOD:

1. Heat oil in a pan


2. When warm add methi seeds,curry leaves.


3. When brown, add the onions,Green chillies saute for a minute


4. Sprinkle salt , toss in the ginger garlic paste , saute for a minute and allow onion to soften


5. Now grind Whole spices,Coconut, red chilli,khus khus, almond in a mixture


6. Pour in little water amd grind it..till its a soft paste..(no coarse grinding)


7. Now pour just half of the ground mixture into the pan and stir for a few mins


8. If u need more gravy, then add some more of the ground mixture..


9. Now throw in the chilli powder, corriander powder, turmeric powder..


10. Keep stirring till it forms a nice gravy..


11. Now add some 1/2 cup water and stir it nicely...


12. Make slits on the eggs and drop them into the gravy..


13. Cover and cook in Medium flame till it looks simply irresistible..


14. Yummo...

Note:

Olive oil..doesn't clog ur arteries..so use them lavishly...They make ur skin glowing...

First decide the color of the gravy...If u want the gravy to be red in color..Dont grind the green chillies(just slit the green chillies and throw them in the gravy)..as grinding green and red chillies..give the curry a mixed color..

If u want the curry to be green..avoid grinding red chillies and also adding too much of red chilli powder..,,For the green color grind green chillies and corriander leaves..which gives the gravy a pleasant green color...

Simple trick Rite !!! :)

PEPPER CHICKEN

INGREDIENTS:

1. Chicken - 1/2 Pound (diced into small pieces)



2. Onion - 1 Medium (finely diced)



3. Ginger Garlic paste - 1 spoon



4. Pepper - 1 spoon



5. Chilli Powder - 1/2 spoon



6. Turmeric Powder - 1/4 Spoon



7. Salt - to taste



8. Curry Leaves - a bunch



9. Oil - 3 spoons

METHOD:

1. Heat the pan..



2. Pour the oil..Add the curry leaves..



3. Toss in the onions..sprinkle some salt.Saute for a minute.



4. Now add the ginger garlic paste..Saute till the raw smell Disappears..



5. Toss in the chicken..



6. Add the chilli powder,pepper powder,salt and turmeric powder..



7. Mix well..



8. Cover and took till chicken is done..



9. Just Fabulosa...

This is the easiest chicken recipe...and can be further enhanced by adding some pudhina paste..

...So just sit back and relish ur chicken...

Medu Vada / Dahi Vada / Thayir vada

INGREDIENTS:

1. Urad Dhal - 1 Medium cup (Soaked for 1 hr)


2. Black pepper - 1 Spoon


3. Jeera - 1/4 Spoon


4. Onion - 1 small (diced finely)


5. Aniseed - 1/4 spoon


6. Cilantro - 3 leaves (diced finely ) optional


7. Salt - to taste


8. Baking powder - 1 pinch


9. Rice flour - 1 Spoon

METHOD:

1. Grind the urad dhal in a small mixer..Using as little water as possible..


2. The batter should be ground well..


3. It should not be watery


4. Throw in the rest of the ingredients..


5. Mix well..


6. Allow it to stay for 2 mins


7. Heat the Kadai..


8. Pour in oil..


9. Wet ur hands with water..


10. Make a ball with the dough..make a hole in the center..


11. Haha..thats how its also called Ootta vada...ulundha vada...


12. When the oil is warm enough..drop the dough ..
    
13. When cooked on one side..turn it to the other side..


14. Allow it to fry..When its light brown and crispy..remove them ..


15. Drain excess oil in a paper towel..


16. Serve with coconut or Onion Chutney...


17. Sounds tempting rite..

Note:

For those who find it hard to make perfect vada..just scoop the dough in a spoon and drop them in oil...After all shape doesn't matter..when it reaches ur mouth...

Now for the Dahi Vada..

1. Blend 2 cups of Dahi (curd) in a blender


2. Drop the fried vada directly into the blended curd..


3. immerse them completly in the curd


4. Prick them with the fork..so the curd can ooze out into the vada


5. Refridgerate them..


6. Before serving..sprinkle..some chilli powder..and Garam Masala..


7. Go crazy..also u can sprinkle some Ompodi...


8. Stomach is Growling now :0)

SPICY ONION CHUTNEY

ONION CHUTNEY

I Owe this recipe to my friend Meena..who taught me this recipe..The first time i served idlli with onion chutney at my inlwas home..everyone liked it even my hubby's Grandma..She is an awesome Cook..When she asked me an extra serving..i was indeed thrilled...

INGREDIENTS:

1. Onion - 1 Big (diced)



2. Tomato - 1/2 (medium)



3. Garlic - 2 flakes (diced)



4. Green Chillies - 2 (diced)



5. Tamarind - 1 inch long



6. chilli powder - 1/2 spoon



7. Turmeric - 1/4 spoon



8. Mustard



9. curry leaves - 1 spoon



10. oil - 4 spoons



11. salt - to taste..

METHOD:

1. Heat the pan..



2. Add oil..toss in the onion,add salt..saute for a min



3. Add the tomatoes,chillies,garlic,chilli powder,turmeric powder,tamarind.



4. Cover and cook..till it softens..



5. Transfer the contents to a plate and allow it to cool..



6. Grind it to a paste..making sure not to add water to the mixture...



7. Transfer chutney to a small bowl..



8. Heat a small fry pan..



9. Add 2 spoons oil..add mustard..allow it to splutter..



10. Add the curry leaves..now add urad dhal..



11. Transfer the contents to the ground chutney



12. Serve with iddli and dosa...



13. Tastes really really good....said everyone....

POORI & POTATO MASALA

poori's are my Favourites..Considering the fact..u knead the dough hard to make the perfect puris and knead the dough soft to make soft chapathis..

POTATO MASALA/ POORI KILANGU

INGREDIENTS:

1. Potato - 3 big (boiled in cooker and smashed well)



2. Onion - 1 big (slit lengthwise..look at picture)



3. Ginger garlic - diced finely.. 2 spoons



4. Green chillies - 3 diced lengthwise



5. Channa Dhal - 4 spoons



6. Turmeric Powder - 1/4 Spoon



7. Mustard - 1/4 spoon



8. Curry leaves - 1 spoon



9. Gram flour - 1 spoon(mix it in 1/4 water )



10. Salt - to taste



11. oil - 5 spoons

METHOD:

1. Heat the pan



2. Warm the oil..



3. Add mustard..when it splutters..add curry leaves



4. Add onion..throw in some salt..and saute for a minute..till it softens..



5. Now add ginger garlic and saute for a minute..



6. Toss in the green chillies..



7. Add the turmeric powder..



8. Now add the smashed potatoes..



9. Pour the gram flour water..



10. Cover and cook..till the gravy thickens..



11. Tastes just like the ones made in hotels...



12. JUST YUMMO...ooooooo

LIVER FRY

INGREDIENTS:

1. Goat/Lamb Liver - 1/2 Pound (diced into small pieces)



2. Onion - 1 medium (diced )



3. Ginger garlic Paste - 1 spoon



4. Turmeric - 1/4 spoon



5. Chilli powder - 1 spoon



6. Pepper powder - 1 spoon



7. Corriander powder - 1/4 spoon



8. garam Masala - 1/4 spoon



9. Mustard - 1/4 spoon



10. Curry leaves - 1 spoon



11. Salt - to taste



12. oil - 5 spoons

METHOD:

1. Heat the pan.



2. Add oil



3. Toss in the mustard and curry leaves..when it splutters..add the onion..



4. Toss in some salt and allow the onion to soften..



5. Now add ginger garlic paste..and saute for a minute..



6. Now add chilli,pepper,garam masala,turmeric powder,corrinader powder..and fry till the raw smell disappears..



7. Now add the liver..



8. Cover and cook..till the gravy thickens...



9. Toss in some cilantro to make this beauty..look just gorgeous...

CHETTINAD CHICKEN GRAVY

CHETTINAD CHICKEN GRAVY

I learnt this from my 2nd Co -sis...She makes a dry version of this .. i tried it ,the gravy version and still it tasted good...

INGREDIENTS:

1. Chicken - white meat (boneless chicken breast) others fine too..- 1/2 pound...(diced into med sized pieces)



2. Onion - 1 Medium (diced)



3. Tomato - 1 medium (diced)



4. Black pepper - 1.5 spoon



5. Chilli Powder - 1 spoon



6. Jeera - 1 spoon



7. Dhania/Corriander seeds - 1 spoon



8. Whole Spices (Cinnamon,star Anis,Clove)- 1 spoon



9. Ginger Garlic Paste - 1 Spoon



10. Curry leaves - 2 Spoons



11. Channa Dhal - 1/2 spoon



12. Urad dhal - 1/2 spoon
    


13. Salt - to taste
    


14. Oil - 8 spoons

METHOD:

1. Dry roast Sea algae,pepper,jeera,corriander seeds,channa dhal,urad dhal,and all whole spices,curry leaves..and grind them into a powder..



2. Heat the pan
   


3. Pour oil...Add onion and saute them for a while
   


4. Sprinkle some salt
   


5. Toss in Ginger Garlic paste and saute till the raw smell disappears
   


6. Now add the diced tomato..
   


7. Cover and cook..till the mixture softens and takes the appearance of a gravy.
   


8. Now add the powdered ingredients..saute for a minute
   


9. Now add the washed chicken and sprinkle a handfull of water..
   


10. Cover and cook..till the gravy thickens..
    


11. Turn off the stove and allow the pan to stay in the stove...
    


12. This makes the oil ooze out making the dish more appealing..
    


13. Transfer the contents to a bowl..
    


14. Toss in some diced cilantro
    


15. Temptalicous..........

CHICKEN KABAB

It was one of those days..that i look forward to..very eagerly..When my Hubby would volunteer to sell beverages during the King william Fair..and i would go around tasting food sold in small Shops Lined all the way in Downtown San antonio....It reminded me of the days when i visited the exhibitions in chennai as a small girl..

They had fabulous food,completely diversified a perfect combination of mexican food, which i just love, English food and what not...Good music and Dance,and Gemstone Jewlery (just Gorgeous), paintings and wood models..I bought one of those cute little wooden plane so my hubby can adorn his desk with.. What more can u ask..??

I looked around for the longest Queue and my eyes spotted the longest queue in the Kabab shop..They had Beautiful shrimp kakab and juicy Chicken Kabab..While i waited patiently ..my eyes were transfixed on the chef doing his job dutifuly..yet profusely sweating from the heat of the hot open open..The recipe seemed simple..He was doing it rite before me and i didnt waste any time but captured the moments..And it was time for me to pick up my chicken Kabab..which was served with a flour tortilla..how Perfect? and a nice idea rite???I just enjoyed every bite of it..

A week passed by..i remmebered the kabab..tried it on my kitchen oven and yea..it did come out great..I would recommend this for any size Party..since its just simple to make and remember to serve it with a warm tortilla..

Here's the link to the fair..if anyone around Texas wants to party next year..

http://www.kwfair.org/

INGREDIENTS:

1. CHICKEN - 1/2 pound



2. Red onion - 1 Diced into big chunks



3. Mushrooms - 1/2 cup (Each diced into 2)



4. Red/Green Bellpepper - 1/2 cup (diced into big chunks)



5. WINE / BEER - 3 Spoons



6. Salt - to Taste



7. Chilli Powder - 1/2 Spoon



8. Pepper Powder - 1/2 Spoon



9. Oil - 3 Spoons



10. Mccormick Seasoning -ALL SPICY



11. Mccormick Lemon Seasoning



12. Mccormick Garlic Seasoning

METHOD:

1. Wash the cut the Chicken into Big Cubes



2. Soak the Skewers in water..



3. Toss in the chicken,Mushroom,Onion, Red/Green Pepper into a bowl ..



4. Add Wine/Beer,Chilli ,pepper powder,salt,lemon season,Garlic Seasoning and mix...



5. Now Thread the chicken,Mushroom,Onion, Red/Green Pepper to the skewers..



6. Place it on the baking tray.



7. Preheat oven to 350 deg..



8. Turn oven settings to broil...



9. Place the tray on the top most row..



10. After 10 mins..turn it over to allow the other side of chicken and vegetables ..and allow it to cook.



11. Remove from Oven and Sprinkle Mccormick Seasoning -ALL SPICY ..



12. U can also drizzle some Hot Sauce and Serve..



13. Go creative and Sprinkle ur favourite Seasoning...



14. If the Seasoning is unavailable...Just Drizzle some Lemon Juice and serve..

KULI PANIYARAM

INGREDIENTS:

1. Dosa batter - 1 Bowl
   
   
2. Onions - 1 Small (diced)
   


3. Green Chillies - 2-3 (chopped finely)



4. Corriander leaves - 1 spoon chopped finely
   


5. Urad Dhal - 1 Spoon
   
   
6. Mustard - 1/4 spoon
   
   
7. Salt - to taste
   


8. Oil - 7 Spoons

METHOD:

1. Heat a pan..Add 3 spoons oil..
   


2. Add mustard..when it splutters..add urad dhal..
   


3. Add the diced Onions.
   
   
4. Saute for 2 mins..Add salt to soften it..
   
   
5. Now transfer the contents of this pan to the bowl containing dosa batter..
   
   
6. The batter consistency..should neither be too thick or too thin..
   
   
7. Heat my favourite paniyaram pan..Drizzle oil in the Slots..
   


8. When its hot..Pour the batter in the slots
   


9. When done turn the other side..Let it cook
   
   


10. Turning can be done by using bamboo skewers..used for making kababs..(if u lost the original one..It gets lost easily..since its tiny)
    



11. Remove when cooked..and serve them with hot coconut chutney..
    



12. I make coconut Till chutney...which goes very well with kuli Paniyaram..
    



13. Enjoy ur snack..

PAYA / LAMB TROTTERS

My love Affair with Paya is quite Hilarious.I thought to myself could anyone eat a lamb's trotter???But later learnt the fact its quite healthy for young kids...

My mom Being a Career Woman , always settled in for anything less complicated..when it comes to cooking..So when i Landed in my hubby's place..i heard my mama raving about idiyappam & paya all the time..I couldn't imagine eating idiyappam with a spicy sauce (Paya)..(Back home it was idiyappam and sugar,coconut)..As i told u earlier we settle for the easier stuff..Making Idiyappam was a tough thing to begin with..

Finaly the D day Arrived and we were in Anjappar Chetinad Restaurant i took my turn in trying Aatu kaal Paya and the flavour and aroma and the exotic taste just made me addicted to it..

Enough story telling here's the recipe...

INGREDIENTS:

1. PAYA - 1/2 Pound


2. Onion - 1 Medium


3. Green Chillies - 2 Grated


4. Ginger - small piece grated


5. Garlic - 4 Flakes grated


6. pepper corns - 1/2 spoon


7. Corriander seeds - 2 spoons


8. Chilli Powder - 1 spoon


9. Patta - small piece


10. Elachi - 1
12. Cardamom - 2


13. Javithri - 1


14. Mint leaf - 1 spoon chopped


15. Corriander leaves - 1 spoon chopped


16. Coconut - 5 spoons


17. Kasakasa - 1 spoon


18. Cashew - 2


19. Salt - to taste


20. Oil - 5 Spoons

METHOD:

1. Chop the onions.


2. U can grate ginger,garlic and green chillies or grind them together


3. Dry roast 6 - 17 and grind them with water into a smooth Paste


4. Pressure cook lamb trotters or Paya with salt ,Ginger garlic paste & turmeric in a cooker for 20 mins on high flame


5. 10 mins on low/medium flame.


6. Heat a pan..add oil..add the diced onions..sprinkle required salt..saute for a minute till it softens..


7. Now add the ginger,garlic and green chillies paste.


8. Saute till the raw smell goes off


9. Now add the ground masala and cover and cook for 10 mins..By this time the paya would have cooked well


10. Now after letting off the steam..open the cooker and transfer the contents of the pan to the cooker and allow it to cook for in medium flame for 5 mins...U can remove the whistle too if u want..


11. After 5 mins..transfer the contents of the cooker to a serving bowl ..



12. Goes well with iddiyappam,Iddli,Dosai or make it a little thicker and serve with rice too.

SWEET PANIYARAM

Back Home..my mom used to make me 5 min Paniyaram, just mixing All purpose flour with sugar , egg and Rava..fried in oil...Voila !!! ..the paniyaram landed in my plate..It didnt even need a paniyaram pan.. But things were entirely different in my inlaws place..even a 5 min paniyaram would take overnight with a lot of effort ..Truely the rewards are amazing and the Paniyaram, simply delicious and i just can't stop with half a dozen...

INGREDIENTS:

1. Idlli Rice - 1 Cup



2. Para Boiled Rice - 1 cup



3. Urad Dhal - 1/2 Cup



4. Toor Dhal - 4 Spoons



5. Salt - little bit..to enhace the sweetness



6. Jaggery - 1 Cup



7. Methi Seeds - 1/4 Spoon

METHOD:

1. Soak Idlli Rice, Paraboiled Rice,Urad dhal,Toor Dhal, Methi Seeds with sufficient water for 4-5 hrs.



2. Grind Idlli Rice, Paraboiled Rice,Urad dhal,Toor Dhal, Methi Seeds in a Grinder..Making sure not to add much water ..



3. Allow it to ferment for 12 hrs..



4. Make a sauce of Jaggery by boiling Jaggery and a cup of water for 20 mins..till its concentrated



5. Mix jaggery Sauce with the batter to make it to a thin consistency (similar to dosa batter)



6. Heat the Panniyaram pan..Drizzle some oil in the holes



7. Now pour the batter in the holes of the pan



8. When its done..turn it over



9. When done...Remove from pan and Serve



10. YUMMALICIOUS....

MUTTON BIRYANI

MUTTON BIRYANI

What Could be more annoying than accidentaly Chew on a Cardamom??.....To avoid Chewing on Patta, Cardamom..while enjoying the Feast,I Grind the Whole Spices(Patta, Cardamom,Elachi,Javithri,Bay Leaves,Mint,Corrinader leaves) to a Paste...That way i Don't miss out on the Flavour and Aaroma from the whole Spices...

INGREDIENTS:

1. Mutton - 1/2 Pound


2. Meat tenderiser - 1 spoon


3. Basmati Rice - 1 small cup (Soaked for 1/2 hr)


4. Onions - 1 (Medium)


5. Tomato - 1 (small & Ripe)


6. Green Chillies- 4


7. Whole Spices - Patta, Cardamom,Elachi,Javitri,Bay Leaves - 1 0r 2 Each


8. Ginger Garlic Paste - 1.5 spoons


9. Mint leaves - a bunch


10. Corrinader leaves - a bunch


11. Chilli Powder - 1 Spoon


12. Dhania - 1/2 Spoon


13. Turmeric - 1/4 Spoon


14. Curd - 1/2 Cup (Blend in a Mixer)


15. Coconut milk - 1 (grind 1/2 cup coconut,cashew or almonds -4 and Kasa Kasa - 1 spoon) Grind them well and extract 1 cup milk..


16. Oil - 5 Spoons


17. Ghee - 4 spoons
    

Note:

Wash the mutton well with turmeic..then pierce it with a fork and add the meat tenderiser and allow it to soften for 5 - 10 mins..

METHOD:

1. Grind the Onions Coarsely


2. Grind the tomatoes


3. Grind Green Chillies, Whole Spices - Patta, Cardamom,Elachi,Javitri,Bay Leaves , Ginger Garlic Paste ,Mint leaves ,Corrinader leaves,Chilli Powder,Dhania ,Turmeric .with little water..


4. Heat a wide mouthed Pan ..and heat the oil and ghee.


5. Add 2-3 Bay leaves


6. Now add the ground onion and fry..add some salt,fry for a moment..now add the ground tomato..


7. When cooked, add the spice mixture and saute for a few mins till oil oozes out..


8. Now add the mutton pieces..cover and cook for a few mins


9. Now drain the water from the rice and add the rice to the meat and saute for a minute


10. Add the coconut milk and curd


11. Cover and cook for 10 mins..with a thin laddle..mix the rice..making sure not to break the rice grains..


12. When rice is done allow to cook in slow flame for 5 mins


13. Allow it to sttle for 15 mins..then Serve...


14. Tastes great with Raitha..

FRIED RICE

INGREDIENTS:

1. Basmati Rice - 1 Cup



2. Mixed Vegetable - 1 cup (Peas ,Corn,Carrot - slit lengthwise,Lettuce Shredded,Green Chilli - slit Lengthwise,Beans - diced finely,Capsicum- Slit Lengthwise)



3. Onion - 1/4



4. Pepper Powder - 1 Spoon



5. Red Whole Chilli - Coarsely Ground



6. Soy Sauce - 1 Spoon



7. Chilli Garlic Sauce - 1 Spoon



8. Spring Onion - Finely Diced..



9. Egg - 2



10. Salt - to Taste



11. Oil - 4-5 Spoons

METHOD:

1. Cook Rice with Enough water and drain excess water when 75% cooked



2. Spread Cooked rice in a Tray..Drizzle few drops of oil and allow it to cool in the fridge.



3. Cook the vegetables in microwave till 75% done except cabbage..



4. Heat a wide mouthed pan/ Wok and pour oil..Crack the egg in a bowl..Add 1 spoon soy sauce and stir well to allow it to mix well with the sauce. add in with the oil and keep scrambling them to avoid them sticking together..The more the oil..the more tastier..



5. Don't cook the eggs fully..now move them to the side of the wok..Add the Boiled Vegetables and stir them ..



6. Add Soy,Hot Sauce and now add the Cooled rice..



7. Keep Stirring making sure not to break the rice grains..



8. Now when the rice is done..add the chilli garlic sauce...and cabbage..



9. Now add the pepper powder and coarsely ground red whole chilli..



10. Garnish with Spring Onions..



11. It goes well with Chilli Gobi or Gobi Manchurian..