ani's kitchen

2014-03-06T05:11:00.001-08:00

Vendakai Puli Kuzhambu/ Vatha Kuzhambu

Ingredients:

1 Onion sliced (Red Onion Preferred) / 1 bowl of Shallots(small onions)
1 BigTomato / 2 small tomatoes
Any vegetables(Here i used ladiesfinger)
2 tbp Sambar powder
10 Garlic pieces
5 Coconut pieces
Tamarind paste
Salt
Oil(prefered Gingerly oil)
1/2 tspMustard seeds
1/2 tsp Methi seeds
Curry Leaves

Preparation:

Heat oil in a sauce pan and add mustard seeds,methi seeds,curry leaves, followed by onions and fry.

Then add the sliced garlics and ladiesfinger and salt and fry in slow flame for 2 mins.

For Ladies finger, we have to precook( to avoid sticking)--- In an empty pan,fry the vendakai with little salt for 2 sec, then add 2 drops of oil and toss it and keep aside.

When the veggies are cooked add the masala powder and stir it for a while, till the masala raw smell goes and then add 1 cup of water.Leave it for 2 more mins in medium flame.

Now add the chopped tomatoes ,cook covered and allow it to boil for 5 mins, until the tomatoes get smashed.

Meanwhile grind the coconut pieces and make the coconut paste with adding little water.
Then dilute it and extract the coconut milk alone.

Add this coconut paste to the boiling gravy and add tamrind puree(3 tsp)simmer the flame & leave it for 5 more mins.
Oil will ooze out from the gravy , now switch off the flame.

Note:

Other Veggies: Brinjal (full but slitted) / Drumsticks / Kovaikai

But for these veggies, after adding any of these veggies, add tomatoes and then after it smashes,add masala powder and cook in slow flame for 5 mins.

Now add tamarind puree and add 1 cup of water and bring to boil,and followed by coconut extract.

** We can add any vathal (fried) to this kuzhambu instead of veggies to make Vatha Kuzhambu

.Other process are same as above.**

Simple Kuruma

2013-03-01T05:54:00.000-08:00

Ingredients:

1 Onion sliced lengthwise (Red Onion Preferred)
2 Tomatoes chopped finely
2 Green chillies
Pinch of Turmeric powder
2 tsp Coriander powder
2 tsp Red chilli powder
3 Garlic pieces(peel off & cut lengthwise)
1 tsp Ginger garlic paste
1 Cinnamon
1 Clove
1 Star anise
1 Cardamom
5 Coconut pieces
1 tsp Sombu(Ani seeds)
Salt
Oil

Preparation:

Heat oil in a sauce pan and add all spices first followed by green chillies(make a slit).

Fry onions in that for a while and add the sliced garlics.

Now add the ginger garlic paste, fry and then add the chopped tomatoes and salt and cook covered.

When the tomatoes are cooked add all the masala powders and add water and allow it to boil for 5 mins, until the raw smell goes.

Meanwhile grind the coconut pieces with sombu and make the coconut paste with adding little water.

Add this coconut paste to the boiling kuruma and simmer the flame & leave it for 5 more mins.

Garnish with cilantro leaves and serve it with Idli/Dosa/Chapathi.

2013-02-19T06:21:00.003-08:00

Check http://www.youtube.com/watch?v=ARkWm1uwMko

Chicken Manchurian:

2013-02-19T05:46:00.001-08:00

Ingredients:

1/2kg Boneless chicken

¼ cup Corn flour and maida

2 tsp Salt

Pinch of Ajinomoto

2 tsp Pepper powder

3 tsp Soy sauce

1 ½ tsp Tomato ketchup

4 Garlic chopped

2 tsp Ginger garlic paste

1 ½ - 2 tsp Kashmiri chilli powder / Cayenee pepper powder

Preparation:

Cut the chicken into pieces and wash and drain with paper towel.

In a bowl mix the flours,salt,ajinomoto,chilli powder,pepper powder and add the chicken pieces.

Chicken pieces will now have a coating of flour without adding any water.

Now add the soy sauce,tomato ketchup and mix it again. Close the lid and let it marinate for an hour.

(Sprinkle some water if u need)

Heat oil in a pan and deep fry the chicken pieces and drain it in a paper towel.

Now in a wok /nonstick pan,add the fried oil (2tsp) and add the chopped garlic,onion,capsicum.Fry in a high flame with afew drops of soy sauce for 2 mins and add the chicken pieces and toss it again in a low flame for a min and switch off the stove.

Immediately transfer the Manchurian to a serving bowl with chopped spring onions on top.

2013-02-19T05:44:00.001-08:00

Coming ...

Tomato Chutney/Thokku:

2011-05-09T14:59:00.000-07:00

The tomato chutney or thokku is a very spicy side dish for idli,dosai and for rice too. Very easy to prepare, lesstime consuming and a simple dish to go. In India when the toamtoes are cheap, we used to prepare this thakkali thokku /chutney and store it in fridge & use whenever we need.To have a nice colour and taste for the tomato chutney, select the correct type of tomato to be used. If using roma tomatoes, we can get a nice color, but the taste of sourness will less in this. So I prefer to use the larger tomatoes as nattu thakkali in India.

Ingredients:

2 Tomatoes ripe( Use nattu thakkali for better taste than Roma tomatoes)

4 Garlic pieces

Salt

1 ½ TBS Red chilli powder

1 tsp Mustard seeds

4 TBSGingelly oil

Preparation:

Peel the garlic and grind it first and keep aside.

Now grind the chopped tomatoes carefully in a large mixie jar and keep ready the tomato puree.

** NO Need to add water**

Heat oil in a pan and splutter mustard seeds, then add the garlic and fry a while and add the tomato puree and salt.

Cook covered for 5 mins in medium-low flame.

Then add the red chilli powder and cook again for few more mins(5-7) uncovered in low flame.

When all the toamtoes are cooked and reduced to form a thick red gravy leaving oil on sides, switch off the flame.

Now the tomato chutney/ thokku is ready to be served.

Best to go with variety rice and Idli/ Dosai.

Egg Gravy:

2011-05-09T14:22:00.000-07:00

Ingredients:

5 Eggs

½ Red Onion chopped (Keep some for tempering)

1 Tomato Chopped

½ tsp Fennel seeds/Sombu

½ tsp Cumin seeds

1 tsp Peppercorns

3 Green chillies

1 Cinnamon stick

1 Cloves

10 pieces of Garlic (3 pieces for grinding, remaining cut lengthwise)

1 inch of Ginger

4 Coconut pieces(medium)

1 tsp of Red chilli powder

Oil

Salt

Preparation:

Boil the eggs and peel them and keep it aside.

In the oil fry all the spices,green chillies and then add chopped onions and ginger,garlic.

Fry them in the oil and when the onion colour changes, add the chopped tomatoes and salt and cook covered for few mins.

When the tomatoes are mashed well, switch off the flame and let it to cool sometime.

Meanwhile, grind the coconut pieces first without adding water.

Then add the cooled mixture to it and grind it again in a mixie/processor.

Add water if needed and make the paste ready.

Now in a sauce pan, add oil and fry the remaining chopped onions and garlic(cut lengthwise) and add the paste and fry in the oil for few secs.

Then add a tsp of red chilli powder & a cup of water and bring it to boil.

When all the raw smell of masala goes, add the eggs with slits on each side of eggs, sothat the masalas goes inside the eggs.

Cook covered for 5 mins in medium-low flame. The egg masala leaves oil on sides.

Now the egg gravy / muttai kuzhambu is ready to serve with biryani/ plain rice/chapatti.

Gobi 65

2011-05-09T13:11:00.000-07:00

Ingredients:

4 TBS All Purpose Flour/Maida

2 TBS Corn Flour

1 TBS Red Chilli Powder

1 TBS Ginger Garlic Paste Unique Ginger-Garlic Paste 8oz

1/2 tsp Pepper Powder

1 tsp Lemon Juice

2 TBS Light Soy sauce Search Amazon.com for soy sauce

Pinch of Ajinomoto

Salt

1 Cauliflower

Preparation:

Separate the florets of cauliflower and keep aside.

Bring the water to boil in a sauce pan with little salt.

Add the cauliflower florets to the boiling water and cook covered for 3-5mins in medium-high flame.

Then drain the water and keep the florets ready.

Now in a large bowl, add the all purpose flour, corn flour, red chilli powder, salt, ajinomoto, pepper powder and mix well.

Now add the ginger garlic paste, lemon juice and soy sauce.

Mix the cauliflower in this flour mix and keep it aside for 10-15 mins.

Mix well the cauliflower florets inbetween this time to get a nice coating of flour in each floret.

Heat oil in a pan at medium-high temperature. When the oil is ready, deep fry the gobi’s in batch. When the bubbling of oil around the gobi’s start decreasing, then the gobi 65 is getting done.

When its done, remove and drain excess oil in a paper towel.

Check for salt, taste and correct it accordingly in the first batch and then proceed with remaining.

Have a delicious and crispy gobi 65 as a nice starter or snackJ

Chilli Parotta:

2011-05-05T15:26:00.000-07:00

Ingredients:

1 Onion (half chopped finely and remaining diced into big pieces)

1 Tomato (chopped)

2 Green Chillies

2 Dry Red Chillies ( or Use 1 tsp Red chilli powder)

2 tsp Coriander seeds

1 tsp Cumin seeds

2 Garlic(Chopped finely)

Pinch of Food Color

Left over Peas masala,parottas

Spring onions chopped

½ Capsicum (into big pieces)

Preparation:

In a fry pan, add a tsp of oil and fry the coriander seeds,cumin seeds.

Then fry the green chillies,onion and red chillies in that and then add the chopped tomatoes and salt.

Leave this mix to cool and grind it to make a paste with little water.

Meanwhile make parottas, or reheat the leftover parottas and cut it in to pieces.

In a fry pan add a tsp of oil and fry the chopped garlic, onion and capsicum (medium)pieces.

Fry the masala in this mix and bring to boil with adding little water.

Add a pinch of food color (optional) to give a rich look.

Now add the parotta pieces and left over peas masala to it.

Once the parottas are soften and absorbs all water,add the chopped spring onions and serve it with onion raita and lemon wedges.

Enjoy the Chilli parotta and leave ur comments.

Note:

If u r using frozen parottas, the taste will differ lightly, since we get a sweet taste from the frozen parottas.

So try making parottas at home and then prepare chilli parotta to enjoy the real hotel taste.

Kulfi

2011-05-05T15:01:00.000-07:00

Kulfi Icecream:

Kulfi ice is very rich in taste because of the nuts ,milk and milk products used in the preparation. In hot summer ,at night times all the kids will wait eagerly for the Kulfiman on our streets. He will have 3 types of Kulfi’s in which the quality and taste differs according to the rates.I tried making it home with full cream aavin milk/ Arokya milk in India that resulted in the real kulfi taste. Its a time consuming process and needs more attention (avoid multitasking) and patience. But guaranteed for taste.

The recipe here is for the Kulfi that we get in the Dhaba restaurants.

Ingredients:

v 6 Cups Whole Milk

v 1 ½ Cup Nestle Milk Powder

v 1 Cup Sugar

v 1/ 4 Tin of Condensed Milk (Sweet)

v 2 TBS of Corn flour

v 4-7 Pieces each -Pista, Almond, Cashew nut (Increase the quantity of particular nut to have a distinct flavor for ur Kulfi)

v 4 pieces of Cardamom

v Icecream Mould /Kulfi mould

Preparation:

In a sauce pan, bring the milk to boil in medium flame for half an hour.

Stir it continuously to avoid sticking at the bottom.

By this time, the milk will get reduced to 5 ½ cups. Now add the milk powder and stir it fast to avoid any lumps.

Bring it to boil in medium low temperature for another 30 mins, with constant stirring.

Then add the sugar and mix well until it dissolve in the milk.

Meanwhile, take the nuts ( I made pista flavor, so used more pistas compared to almonds and cashews) and cardamom and powdered (DRY)it in mixie and keep aside.

Add 2 TBS (Can adjust according to ur taste) of this powder to the boiling milk and simmer the flame to LOW.

Now add the condensed milk and stir constantly for 10 more mins.

Finally add the corn flour (diluted with 3 TBS of water) mix to the milk.

Now U can see the milk forming a khoa (a thick layer) on top with a nice aroma and a feel of kulfi now. Switch off the flame.

Leave it to cool for few mins and pour it in Kulfi moulds or any Ice moulds or in any container.

Freeze it for 5-6 hours.

Take the mould and soak it in cool water for few secs and then pull out the stick carefully and enjoy the real taste of Kulfi in hot Summer !

This process of taking ice from moulds by soaking in water and taking out the ice using a knife and attaching a stick, remains me of our days waiting for the summer and kulfiman in our streets….

Method 2:

Ingredients:

v 1 packet Full cream Milk (any brand)

v 2 ½ Cup Nestle Milk Powder

v 2 1/2 Cup Sugar

v 2 TBS of Corn flour

v 2 TBS of Custard Powder

v 4-7 Pieces each -Pista, Almond, Cashew nut (Increase the quantity of particular nut to have a distinct flavor for ur Kulfi)

v 4 pieces of Cardamom

v Icecream Mould /Kulfi mould

Preparation:

Same procedure upto adding the powdered nuts.

Then add the custard powder and mix it well. Take care to avoid any lumps.

This will produce thick khoa (forms custard )easily.

Now follow the remaining steps as above method.

Thalapakattu Mutton Biryani

2011-04-28T16:30:00.000-07:00

This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for MUTTON biryani in thalapakattu style.

Ingredients:

1 Onion

2 tsp Ginger garlic paste

2 Tomatoes medium size

4 Green chillies

1/ 2 Cup of Cilantro and mint leaves

7 Coconut flakes

Salt as needed

4 tsp Oil

1 tsp Ghee

2 Cinnamon sticks

2 Cloves & 2 bay leaves

1 Cardamom

1 tsp of Ground Cumin (Dry roast and powdered)

3 Cups of Seeraga samba rice

**3 Cups of Water

1 kg Mutton (Cut in to small pieces)

1 Cup Yogurt

2 tbs Red chilli powder(Kashmiri /Cayenne pepper – to have extra color)

1 tbs Coriander powder

1 tsp Mutton masala powder(adds taste)

1/2 tsp Garam masala

2 tsp Lemon juice

2 tsp Salt

Preparation:

Initial Process:

** Wash and soak the rice (just 15 mins).

Then grind onion first and keep aside.

Wash and grind cilantro & mint leaves.

Then mash tomatoes.

Grind coconut and get the extract alone(make it 2 cups).

Split the green chillies.

Process:

In a pressure cooker,heat the oil & ghee and add the spices & green chillies .Then add the onion paste and fry until the raw smell goes and changes color.

Now add the ginger garlic paste and again fry for 2 -4 secs.Then add the mint & cilantro mix and leave it until the color & smell changes. Then add the ground cumin and fry.

Almost now U can feel the nice aroma of the biryani. Now add the mutton pieces,red chilli powder,coriander powder,garam masala powder and half salt. Now add the mashed tomatoes and leave it for 2 mins to get the tomatoes cooked and leaves oil.

Pressure cook the mutton pieces with all masalas and yogurt upto 5 whistles.

Once the pressure is released,(check the softness of mutton) add the rice alone and fry for 3 secs in mutton masala mix and keep it covered for 5 mins in low flame.

Now add 2 cups of coconut milk and allow to cook in that for 5 more mins in low flame.Now we can see the bubbles on top.Add the water(Adjust the salt,lemon juice acc. to ur taste) and put on the whistle.

Cook in medium flame up to 2 whistles (for me it took 20 mins ) and switch off. Leave it in dum until the pressure releases.

Serve it with dalcha / thick salna and raita.

Try making at ur home and leave ur comments of whether u get the real taste and flavor of the thalapakattu biryani. This recipe is my Mother’s.

For more Detailed Pics,Refer Chicken Biryani thalapakattu style.

Note:

Please try it with Seeraga samba rice to get the same taste as Thalapakattu Biryani.

**The Seeraga samba rice has its own flavor, so do not wash the soaked rice. First wash the rice and soak the rice with 3 cups of water,which we r going to use.**

** Water Level:

1 cup of basmati rice = 1 ½ cups of water.(Will also vary according to the brand of rice .I used Royal brand)

1 cup of seeraga samba rice = 2 cups of water.

Green Gram Dosai:

2011-04-28T16:21:00.001-07:00

Green Gram Dosai:

A healthy breakfast with greengram(pasipayiru).Besides the normal dosai ,this dosai gives more energy ,since the raw beans has more proteins, vitamins and carbohydrates. Best for all ages, to have as a breakfast.

Ingredients:

2 Cups Whole Green Gram

1 Cup Raw rice

½ Cup Urad Dal

6 Garlics

6 Green Chillies

3 tsp Cumin seeds

Salt

Preparation:

Soak the green gram ,rice,urad dal in water for overnight or 8 hours.

Then grind them in mixie or grinder with cumin seeds ,garlic and green chillies.

Mix salt and allow it to ferment as for Dosa batter.

After fermentation,mix well the batter and pour on the hot dosa pan and make dosai,with a little spread of oil on sides.

This will take little more time to cook, compared to normal dosai,but will get the same crispness in this dosai also.

Kids will love to eat this green dosai J

We can keep the remaining batter for 2 days refrigerated.

** Can add chopped onions on the top of the dosai**

Serve it with hot tomato chutney or coconut chutney.

Try this green dosai and leave ur comments..

Sambar Sadam / Bisibelabath

2011-04-28T15:56:00.000-07:00

Sambar Sadam:

This is famous South Indian variety rice,with all vegetables in it. So it’s a best for lunch box for all. This rice is also called as Bisibelabath ,with few cashews and kara boondi on top.

Ingredients:

2 cups Raw Rice
1 Cup Thoor Dal
Vegetables (Turnip,carrot,beans,potato) cubed
1 Onion chopped
1 Tomato Chopped
2 Green chillies chopped
Few Cilantro Chopped
2 Garlic (Optional) Crushed
1 tsp Mustard seeds
1 tsp Methi powder (Secret of taste)
1 /2 tsp of Asafoetida (Secret of taste)
Salt
1 tsp Sambar powder
1 tsp Coriander powder
1 tsp Kashmiri chilli powder / Cayenne pepper powder
1 tsp of Lemon juice
2 tsp Oil
1 tsp Ghee
Water: (Will vary acc. to the type of dal and rice)

2 cups Raw Rice (Pacharisi) = 4 cups water

1 Cup Dal = ½ cup Water (I used Mysore dal/ Red Dal)

2 cups of Veggies= 1 cup of water

Preparation:

Soak rice and dal for ½ hr.

Cut all the vegetables and chop onion and tomato & keep it ready.

In a pressure cooker, add 2 tsp of oil and splutter mustard seeds and methi powder(Vendhayam dry fried & powdered) and asafetida.

Fry the onions and then add all veggies,and garlic and cook for a while.

Now add the chopped tomatoes and salt and cook covered for 5 mins in medium flame.

By this time, the tomatoes will get mashed and veggies will be half cooked.

Now add all powders – samabar,coriander and red chilli and fry for a sec and add the dal and rice to this.

Fry the rice and dal in that mix for 3 mins and then add water and adjust the salt.

Now add atsp of ghee over and add chopped coriander leaves on top and pressure cook upto 3-4 whistles.

Now the Sambar rice/ Bisibelabath is ready.

Serve it with fried potatoes/potato chips and pickle of ur choice.

Note:

I like the texture of sambar sadam to be like Pongal. Most of them will like to have little bit watery,if so increase the water quantity by 1 cup.

Can also add cashews before pressure cook.

Thengai Sadam/ Coconut Rice:

2011-04-28T15:18:00.000-07:00

Bored of Curd rice for kids lunch? Then give a try to theCoconut rice. Its is a instant recipe with leftover rice or freshly cooked rice. Delicious variety rice for kids.

Ingredients:

2 Cups Cooked rice
1 Cup of Coconut shredded(preferably fresh)
1 TBS Channa dal
½ tsp Mustard seeds
2 Green chillies
Few Cilantro Chopped
Salt
Oil
Pinch Pepper powder

Preparation:

Heat oil in a pan and splutter mustard seeds and fry channa dal .

Then add the green chillies and then reduce the flame and fry the coconut with a pinch of pepper powder.

Add the cooked rice and stir in the coconut mix and garnish with cilantro leaves.

Rava Dosai / Onion Rava

2011-04-28T14:55:00.000-07:00

Ingredients:

2 Cups Rava
1 ½ Cups All purpose flour /Maida
1 Cup Rice flour
1 Cup of Curd
3 Cups of Water
Salt
1 Onion Chopped finely
2 TBS Cumin seeds
1 TBS Peppercorns
Few Cilantro Chopped

Preparation:

Soak Rava and maida with curd and water for about 1/ 2 hour with salt before starting.

Then add the rice flour to the mix 5 mins before you start making dosai.

In a saute pan, add a tsp of oil and splutter cumin seeds,peppercorns and then fry chopped onions in that and pour this mix in the flour.

Add fresh chopped cilantro also.

Now the rava dosa mix is ready.

Heat the griddle or dosa pan, and take a scoop (maavu karandi ) full of dosa mix and pour it from sides to center. Then toss the dosa pan in circular motion to fill the gaps if any.

Add a tsp of oil on sides and leave it covered for 3 mins in medium high flame.

Then remove the cover and leave it few more mins to get the dosa roast.

No need to flip the other side of dosa.

Note:
We can add green chillies and ginger chopped to add more flavor.
And can be mixed with leftover dosa batter. In that case,u can skip the rice flour in the rava dosa mix.
U can adjust the rava , maida combination according to the crispness you need.
Increase in maida will result in soft dosa,and increase in rava will yield roast.
**********************************************************************************

Keerai Kootu

2011-04-16T15:41:00.000-07:00

Keerai Kootu :

Keerai Kootu is the easiest way of preparing spinach, since we pressure cook it. And this kootu can be prepared with all types of keerai except murungai keerai (drumstick leaves) and agathi keerai. It is a best combination for hot rice with ghee. We used to have this in Nandhini hotel, Bangalore. Since it is not too spicy, kids will love this and ofcourse good for health. And add spinach two times a week in your food especially during summer days to reduce the body heat.

Ingredients:

1/2 bunch of Spinach
1 / 4 cup Toor Dal
2 tsp Cumin seeds
3 Garlic crushed
3 Green chillies chopped
1/2 Onion chopped
1 Tomato chopped
2 tsp Tamarind extract
1 tsp Salt (or as needed)
1 tsp of Oil
1 tsp of Sambar Powder
Pinch of Turmeric powder
Pinch of Asafetida powder

Preparation:

Soak the toor dal for 15 – 20 mins.

In a pressure cooker, add the toordal, a cup of water with pinch of turmeric powder, asafetida and cook it uncovered.

Meanwhile, clean and wash the spinach, chop it and add it to the cooking dal with crushed garlic and a tsp of cumin seeds.

Once the spinach is reduced in size(that indicates that it is cooked) add the chopped tomatoes and half salt. Pressure cook up to 2 whistles.

Now in a sauce pan, add a tsp of oil and splutter mustard seeds, cumin seeds and fry the chopped onions, green chillies with little salt.

Once the pressure is released, add the fried onion mixture to the spinach dal and allow it to cook uncovered for 5-7 mins with a tsp of sambar powder, until the raw smell of dal and masala goes and the spinach is mashed.(not fully)

Now serve the keerai kootu with hot rice with a few drops of ghee.

Potato chops

2011-04-16T15:27:00.000-07:00

Potato Chops:

Ingredients:

3 Potatoes
1 Tomato chopped
7 Garlic crushed
2tsp Salt
1 tsp Sambar powder
1 tsp Red chilli powder
2 tsp of Oil

Preparation:

Pressure cook the potatoes with 1 tsp of salt upto 2 whistles. Peel the skin and cut into cubes.

In a fry pan add oil and fry the crushed garlic nicely and then add the chopped tomatoes, salt and cook covered , until the tomatoes are mashed.

Then add the sambar powder, red chilli powder fry for a while and add the cubed potatoes and cook covered for 5 mins in medium flame.

Then take off the lid and fry in medium high (5 mins) , till the masalas are well coated on the potatoes and switch off the stove.

Serve it with Sambar sadam / Curd rice/Chapathis.

Chicken Gravy and Chops

2011-04-15T22:11:00.000-07:00

Chicken Gravy and Chops:

This chicken gravy is very spicy and tasty. The taste will be perfect if we use the whole chicken with bone and skin. This process does not require any marinating. Quick and easy method. Both gravy and chops can be prepared with the same masalas and in less time. We used to say it as Chicken Varutha Curry.

Ingredients:

v 1 kg Chicken (With bone & skin)

v 1 Onion chopped

v 2 Tomatoes chopped

v 6 Ginger sliced

v 1 inch of Garlic chopped

v 1 tsp Cumin seeds

v 1 tsp Ani seeds (Sombu)

v 1 tsp Whole Black Pepper

v 5-7 Red chilli dry

v 2 Cloves

v 1 Cinnamon stick

v 1 Staranise

v 4 Coconut flakes ( Yield ½ cup of coconut milk)

v 2 tsp Coriander Powder

v 1 tsp Pepper Powder

v Salt as needed

v 2 tsp Oil

Preparation:

Cut the chicken and soak in turmeric water for few mins. Then wash it again and keep aside.

In a fry pan, add oil and fry all spices. Then add chopped garlic, ginger and onions and fry until the color changes.

Now add the chicken pieces, little salt and cook covered for 5 mins.

Meanwhile fry the redchilli , cumin, aniseeds, pepper and cool it and dry grind to powder.

**If the chicken gravy needs nice color,U can skip the red chillies and add Kashmiri red chilli powder/cayenne pepper powder**

And grind the coconut pieces and extract the milk alone and keep it ready.

When the chicken is half done, add the tomatoes and cook for few mins covered.

Once the tomatoes are cooked, add the grinded powder, coriander powder and fry the chicken in medium flame.

When the raw smell of masala goes and the oil seperates from gravy, add the coconut milk and leave for 5 more mins in medium flame .

Now take out the gravy from the chicken pieces in a bowl.

To the remaining chicken, add the pepper powder and fry in a high flame for few seconds and switch off.

This thick chicken gravy is a nice side dish for parottas, naan and for rice.

Note:

If U r a busy bee and no time to fry & grind powders, then use the store bought chicken masala powder, coriander powder and red chilli powder instead.

But have the cumin & pepper powder (Homemade) handy always in Non-Veg Kitchen to add an extra taste and flavor.

Increase the amount of onion and tomatoes to get more gravy. No need to add any extra water other than we used to extract the coconut milk.

Egg Biscuits

2011-04-15T16:12:00.000-07:00

Egg Biscuits:

Ingredients:

3 ¼ cups of All Purpose Flour /Maida

1 cup of Corn flour

2 Eggs

1 cup of Sugar

1 tsp Baking Powder

¾ tsp Salt

¾ cup of Butter

Preparation:

First mix the sugar, salt, baking powder and then add butter to it and mix nicely. The sugar will melt completely and forms a white paste.

Take the eggs and beat it well and pour to the butter paste and beat it for 10 mins with egg beater,until the foamy cream is ready.

** If u have the electric mixer to beat the egg & butter paste, then u can save more time & work. I don’t have it, so I mixed manually**

Then add the maida and corn flour to the whipped butter cream and make a dough as for chapathi.

Then knead the dough and divide into 4 equal portions.

First take a portion of dough and flatten it on a clean surface with a rolling pin.

Make it thicker than chapathi. And cut out the shape which u need.

Preheat the oven for 350 F.

When the biscuits are shaped place it in a baking sheet and bake for 15 -20mins.

After 15 mins ,(The exact time for me is 15 mins) u can see the brown edges and light yellow color inside for the biscuits. Take out the biscuits and allow it to cool for a while.

Check the biscuits for taste, texture and make changes if any and repeat the same procedure for rest of the dough.

Chilli Prawns:

2011-04-15T16:03:00.000-07:00

Chilli prawns are a good Non-Veg snack / starter. Prawns here in US are easy to cook as they are cleaned and tailed off in the frozen section.Just we need to marinate it and fry them. So the process will take less time,but more tasty & crispy too.Try the chilli prawns/ prawns 65 and give your comments.

Ingredients:

50Pieces of Prawns (Used Frozen tailed off prawns)

2 TBS Corn Flour

3 TBS Maida

1 TBS Ginger Garlic paste

1 tsp Salt

2 tsp Red chilli powder

1 tsp Coriander powder

1 tsp Cumin & Pepper powder

Pinch of Color powder (Optional)

1 TBS Lemon Juice

Preparation:

Wash the shrimps/prawns, drain and mix it with lemon juice, salt and keep aside.

In a bowl, mix the corn flour, Maida, salt, red chilli powder, coriander, cumin & pepper powder and then add ginger garlic paste also.

To this flour mix add the prawns and marinate it for 1/ 2 hr.

** No need to add water**

Meanwhile heat the oil in a fry pan and keep it ready.

After 30 mins, the prawns will be nicely coated with all the mix .Now drop the prawns one by one in to the hot oil and deep fry in 4 -5 batches.

Drain the excess oil in paper towel and enjoy the chilli prawns with onion slices and some lettuce.

Note:

Can use chicken (boneless,small pieces) and try chilli chicken also.

And for Vegetarians, use cauliflower (blenched) and try chilli gobi.

South Indian Mixture

2011-04-11T14:54:00.000-07:00

Spicy Mixture:

Mixture is an well known chat in southern side of India.There are so many varieties in mixture,depending on the ingredients used. North Indian mixtures are sweet & spicy mix with all nuts. But here is the recipe for South Indian spicy mixture.

Ingredients:

v 1 Cup of Split gram (Pottu kadalai)

v Oil for frying

v 1 /2 Cup of Peanuts(Raw)

v Pooha -Puffed rice

v ½ tsp Salt

v 1 tsp Red Chilli powder

v Curry leaves

v Ompodi:

3 Cups Besan flour

2 tbs of Omam seeds

1 Cup Rice flour

1 Cup of Water

2 tbs butter

1/2 tsp Salt

1 / 2 tsp Red chilli powder

Pinch of Asafoetida

v Boondi:

1 Cup Besan flour

1 /2 Cup Water

Pinch of Salt

Preparation:

· Preparing Ompodi:

In a sauce pan,bring a cup of water to boil with the omam seeds. Let it boil for 5-7 mins and then filter the water alone.

**Always have extra water – ie., I used to boil 1 ½ cups of water to boil sothat it reduces to 1 cup of water. Use the required amount of water(differs according to the flour used) for making dough and reserve the rest to drink as kasayam after eating mixture.**

Mix the besan flour,rice flour,salt,red chilli powder,asafetida in a large bowl and add melted butter to it.

Then knead the dough with the omam water.This dough will be like the poori dough.

Now take a portion of dough and place it in a murukku press with sev plate. (which we use to make idiyapam – with smallest holes)

Heat oil in a sauce pan. Press the dough over hot oil as a large size murukku.

Turn the ompodi and fry well on each side and drain it in a paper towel.

Make more ompodis in the remaining dough.

· Preparing Boondi:

Mix the besan flour,salt with water and make boondis.

Pls refer Laddu to see how to make boodis.

· Other Ingredients:

Fry the raw peanuts and also pori kadalai . Cashewnuts can also be added to this.

In a pan, dry fry the curry leaves.

· Mixture:

Now mix the boondis,peanuts,split grams,any nuts,and the ompodi broken with a pinch of salt,red chilli powder and asafetida & curry leaves.

Mix well and store it in a ziplock bag and serve it when needed.

Have Mixture and Laddu and enjoy the Tea party »

Don’t forget to@ feedback !!

Sambar Powder : Method 1

2011-04-11T10:39:00.000-07:00

Sambar is a very popular dish in South India. But the taste,flavor,color varies from home to home.
This is because of the masalas used and also the veggies.So i started to try different combinations of ingredients and got the better taste in this masala powder.Every one will have their own masala powders.But just give a try to this combination to have a different sambar in ur home and dont forget to leave ur comments after trying.

Ingredients:

4 TBS Coriander seeds

7 Dry Red Chilli (Long one is preferred to get nice color)

1 TBS Urad dal

2 TBS Channa dal

2 TBS Cumin seeds

1/ 2 TBS Fennel seeds

1/ 2 TBS Mustard seeds

1/ 2 TBS Asafetida

Preparation:

First dry roast the coriander seeds, until you get a nice aroma. Keep aside & let it cool.

Then add the urad dal & channa dal seperately and fry till the raw smell goes. Add this to the coriander seeds and allow it to cool.

Then the cumin seeds and fry for few mins and let it cool.

Fry the fennel seeds for a min. (the color will change quickly)

Then fry the mustard seeds, this also will pop & change color quickly.

Now add a drop of oil and fry the red chillies in a low flame and switch off the stove.

** Take care not to burn the red chillies- it will spoil the color **

In that heat fry the asafetida powder also.

** Can also fry the curry leaves and add to this (I don’t get it here,so I skipped it)

Take the processor/mixie and clean it by a paper towel and then grind all these fried items together.

Store it in ziplock bags.

Kadai Chicken

2011-04-05T15:18:00.000-07:00

Kadai chicken is a very spicy dish, but rich in taste because of the freshness of ginger, garlic and capsicum’s flavor and ofcourse the red chillies used. This is very easy to prepare and in less time. Can be made dry or with gravy. My recipe here is with less gravy, can be served with Naan /Roti.
Ingredients:

1/ 2 kg Chicken

1 /2 Red Onion chopped

1 Tomato chopped

4 Red chillies

1/4 cup Capsicum

2 tsp Ginger chopped

4 Garlics chopped

1 Cinnamon stick

2 Cloves

2 tsp Chilli powder

1 tsp Chicken masala powder (optional)

1 ½ tsp Salt

1 tsp Pepper powder

1 tbs Oil

Preparation:

Wash and cut the chicken in to small pieces.(skinned chicken will give more taste)

In a nonstick pan add a tbs of oil and add all spices and redchillies. Then add the chopped onions and fry a few secs and add chopped garlic and ginger. Now u can feel the nice aroma in ur kitchen while frying these.

Now add the chicken, salt and cook covered. Cook until all water comes out of the chicken.

Then add the redchilli powder and chicken masala(I used Shakti chicken masala) and allow it to cook in all masalas for 10 mins.

Now almost all water will evaporated by this time and bounded well with all masalas.(If u need more gravy adjust the time and add the rest)

Add a tsp of pepper powder and capsicum now and fry it for 3 more mins.(Capsicum will cook in few mins)

Note:

No need to add water to this process.
If u need more gravy, just increase the onion and tomato accordingly.

Laddu:

2011-03-31T16:04:00.000-07:00

Ingredients:

2 Cups Besan flour (Kadalai maavu)

2 1/2 Cup sugar

Water

For batter - 1 cup
Sugar syrup-1 ½ cup

2 Cardamom (powdered)

Few Fried nuts(optional)

Preparation:

In a bowl mix the besan flour with 1 cup of water.

Do not leave any lumps in the batter,mix it well.

v Sugar Syrup:

Bring to boil the sugar,cardamom powder and water till it reaches the half string consistency and keep it aside.

This will occur within 10 mins.

** To check the syrup – If u touch the syrup with forefinger and thumb,u’ll get a thin string which is not stable(breaks but sticky).This is the half string consistency.**

v Boondi:

For making boondi,heat the oil at a med-high temperature.

Keep ready the boondi karandi / jalli karandi/murukku press with large holes(which we use for iddiyapam) plate on.

**To check oil - Drop a little batter in the hot oil ,if it comes up and float in the oil, then the temperature is ok. **

Now keep the karandi/press 4 inches away from oil and pour the besan batter with a spoon.

The boondis will float and keep moving.No need to adjust the boondi ladle.Keep it in the center of the pan.

Leave 2 mins and turn the boondis.

Fry the boondis without changing color.

When done,transfer the boondis to the sugar syrup.

Repeat the same for all the batter.

Add the fried nuts to this mix and keep it for 3mins.

v Making Laddu:

Spread the boondis with sugar syrup in a plate,and make small balls out of it by squeezing out extra syrup. Do it when its warm.

Keep it for 2-3hours to get the laddu soft and then serve it.

Little time consuming process, but sure to get soft laddu and ofcourse a wide smileJ in ur children’s face.

Channa Masala/Chole Bhature

2011-03-31T14:40:00.000-07:00

Chole is a great vegetarian side dishe for Naan, Roti in Northern side and Cholapuri in Southern side of India. Ofcourse its a healthy dish as we add chick peas and easy to make at home and bring the hotel taste in ur kitchen by adding some extras. Mainly for all North Indian dishes we need to add butter and fresh cream to get the real taste.Here's the recipe ,try it at ur home and leave ur comments.

Ingredients:

· 1 Cup White Channa (Sundal)

· ½ Big Red Onion

· 1 Big Tomato

· 1 tsp Ginger garlic paste

· 1 tsp Cumin seeds

· 2 Green chillies(make a slit)

· ½ tsp Garam masala

· 1 ½ tsp Red chilli powder

· 1 tsp Coriander powder

· Salt as needed

· 1 tsp Lemon juice

· 1 tsp Dry mango powder (Or Maa inji)

· 2 tsp Butter and Oil

Preparation:

Soak the dal overnight.

Pressure cook the channa dal with salt for 4-5 whistles.

Blend the onion and tomato separately and keep it ready.

In a pan add oil ,butter(just leave few secs to get the butter melted) and splutter cumin seeds and then add the green chillies and fry the onion paste until the raw smell goes.

Now add ginger garlic paste ,fry for a while & add the tomato puree with add salt needed for gravy and cook covered.

When the tomatoes are cooked and the oil seperates,add the masala powders and fry for a while.

Add the channas with the broth to this & leave it covered for 5 mins in medium flame with 1 tsp of dry mango powder or maa inji .(Until the required amount of liquid is present in the gravy.)

** Can add a pinch of food color for a rich look**- Optional

When the oil seperates from the channa ,swtich off the stove and transfer to a bowl with a tsp of lemon juice.

Serve it with tortillas/cholapuri/ghee rice. Garnish with fresh coriander leaves and slices of onion.

** Can add fresh cream on top of channa before serving – As in hotels**

Hope u enjoyed the channa masala ,

Wow! J/ Oops!L