Magesh Kitchen

Biriyani

2014-05-17T20:42:00.003+05:30

Ingredients:

Chicken leg piece- 4
Basmati rice- 2 cup
Onion- 5
Green chillies-5
Ginger garlic paste- 3 tbl spoon
Garam masala - 1/2 tblspoon
Briyani masala - 3 tbl spoon
Red chilli powder- 1/4 tbl spoon
Turmeric powder- pinch
Salt- to taste
Curd- 1 tea cup
Lavang - 4
Elachi- 3
Bay leaves-3
Water- 3 cups
Oil - 5 to 7 tbl spoon

Method:
To marinite chicken
Clean and wash chicken leg pieces

Now add chilly powder, salt, turmeric powder pinch, garam masala 1/2 tblspoon, briyani powder 1 tbls, ginger garlic paste 1 tbls, curd. Mix them well and marinite for 30 to 40 min

Procedure
Take the pan and add 5to 7 tbls oil, and heat it. Now add lavang, elachi, bay leaves, slicely cutted onion, green chillies. FRY IT..

Now add ginger garlic paste, garam masala, briyani powder FRY IT..

Add chicken pieces in that and fry it untill it fried well.

Then add basmati rice and mix it well.

Now add water in rice cooker ( for 1 glass rice add 1 1/2 glass water) and add in that already marinite chicken pieces and rice. (other wise pressure cooker for 1 whistle)

Garnish with corainder leaves..

Avial

2011-10-11T20:05:00.002+05:30

Ingredients:

Raw banana – 1 no.(medium size)
Yam – 100 grm
Brinjal - 2 nos.
Drumsticks - 2 nos.

Potato – 1 no
Green chillies - 4 nos.
Beans – 2 nos
Turmeric powder - a pinch
Coconut grated – ½ cup
Cumin seed - a pinch
Curry leaves - a few
Fresh Coconut oil - 1 tablespoon

Small onion - 5 nos

Thick Curd - 2 tablespoon
Salt to taste.

Method :

1. Wash and cut all the vegetables, each piece about 1/2 cm thick and about 3 cm long.

2. Put the vegetables in a pan, add turmeric powder and add enough water to cook the vegetables well and place it on fire till the vegetables becomes tender.

3. Grind the grated coconut, cumin seeds, green chilli ,small onion and make it as to a fine paste by adding little bit of water.

4. Add this mixture well with curd and pour this on top of the cooked vegetables and mix through. Add salt to taste .
5. Add fresh Coconut oil and curry leaves and remove from fire. Now Avial is ready .

Aappam

2011-02-21T22:26:00.000+05:30

Ingredients:

Raw rice - 200 grm

Cooked rice – 50 grm

Grated coconut - 1/4 cup.

Coconut water – 1 cup

Salt - to taste

Sugar - 1 tsp

Baking soda – ¼ tsp

Method:

Soak the rice for 2 hours.

Grind the rice, cooked rice and coconut into a smooth batter add salt ,sugar and coconut water then mix well and leave it overnight.

Just before preparing appam add a pinch of Baking soda.

Heat a non-stick pan. Pour a ladle of batter in the center and holding the pan with both hands try to spread the batter.

Reduce the heat and keep it covered for 2 minutes.

Appam is ready and serve it with Coconut milk, Channa curry.

Keerai Poriyal

2011-02-20T22:32:00.003+05:30

Ingredients:

Keerai ( cut ) - 2 cups (Arai Keerai)

Onion – 1 no

Oil : 4 spoon
Black gram dal : ½ spoon
Mustard : ½ spoon
Salt : as needed

To Grind:

Red chilli – 4 nos

Turmeric powder- ¼ tsp

Cumin seeds – ½ tsp

Garliic – 2 pods

Coconut - ¼ cup

Grind Coarsely the above ingredients.

Method:

Heat oil in a frying pan.
Add mustard and black gram dal , When mustard splutters, add onion and fry for a minute.

Then add keerai and sprinkle some water and cook in low flame for 5 minutes.

Then add grinded masala and salt and cook till the raw smell disappear.

Keerai poriyal is ready and serve with rice.

Carrot and Beans poriyal

2011-02-18T16:22:00.001+05:30

Ingredients:

Carrots - 3 nos(cut into small pieces)

Beans - 100 grm(cut into small pieces)

Onion - 1 (chopped)

Oil - 2 tsp

Grated coconut - 3 tsp

Mustard seeds - 1/4 tsp

Bengal gram - 1 tsp

Urad dal - 1 tsp

Chilli powder – 1 tsp

Turmeric Powder- ¼ tsp

Jeera powder – ¼ tsp

Few curry leaves

Salt as per the requirement

Method:

Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil

Then add chopped onions & few curry leaves, fry it for a minute.

Add chopped carrot and beans pieces and fry it in a low flame for few minutes

Now add chilli powder,turmeric powder,Jeera powder and add salt.

Fry it in a medium flame and sprinkle some water.

Cook it in a medium flame with closed pan.

After 15 minutes (when the water is absorbed), add 2 tsp of grated coconut and stir it for 5 minutes

Now Carrot Beans Poriyal is ready to serve.

Paal Kanji (Ulunthu Kanji)

2011-02-12T16:13:00.001+05:30

Ingredients:

Rice -2 cup

Urid dal - 3/4 cup

Salt to taste

Garlic pods -4

Fenugreek- 1 tsp

Pepper – 1 tsp

Cuminseed – 1 tsp

Curry leaves - Few

Coconut Milk (or) Boiled milk – 1 cup

Method:

Cook all the ingredients except coconut milk in pressure cooker till done.

Then add Coocnut milk or milk .

Serve hot with any pickles and coconut thuvayal.

Vathal Kulambu

2011-01-20T00:57:00.002+05:30

Ingredients:

Manathakkali vatral - 2 tbsp

Sunda Vatral - 2 tsp
Sesame oil -2 tbsp

Tamarind - 1 small lemon size
Chilli powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - a pinch

Cumin powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seed - 1/4 tsp
Curry leaves - few
Chopped small onion - 3 tbsp.

Chopped Tomato - 1
Garlic - 5 pearls

Coconut – 2 tsp (optional)
salt - to taste

Method:

Heat oil in a pan fry sunda vatral and keep aside.
Then heat oil in a pan , crackle mustard seeds and add fenugreek, manathakkali vatral, onion, garlic, tomato and curry leaves.

Add chilli powder, coriander powder, turmeric powder and fry.
Now add the tamarind extract and salt. Let it boil for 2 minutes

Then add 2 tsp coconut paste.

Now grind coarsely the sundavatral and now add with gravy and boil in low flame.
Let it boil and becomes a thick gravy.

Vathal Kulambu is ready and serve with rice...

Adai Dosai

2011-01-11T20:56:00.003+05:30

To grind:

Idly rice -200 grm

Thoor dhal -100 grm

Channa dhal -100 grm

Urid dhal -50 grm
Ginger - 1 inch
Dry red chilli - 5
Asafoetida - a pinch
Turmeric powder - a pinch
Salt - required

To temper:

Oil - 1 tbsp
mustard seeds – 1 tsp

Big onion – 2 nos (chop finely)

Green chillies -2 nos

curry leaf - few

Method:

Wash and soak the rice , thoor dhal, channa dhal, urid dhal.
Grind soaked items along with red chilli, ginger, asafetida and turmeric powder.

Heat a pan with oil and add mustard seed then add the chopped onion , chopped green chilli, curry leaves and fry .

Then add this tempering to adai dosa batter and finally add salt and shredded coconut.
Heat a dosa pan and coat it with a little sesame oil and pour the batter and flib it both sides.

Adai dosai is ready!

Serve with Coconut chutney or aviyal.

Ginger chutney (Ginger pachadi)

2011-01-06T15:17:00.001+05:30

Ingredients:

Ginger - 200 g

Sesame Oil 3 tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Tamarind - 3 inch

Jaggery - 1 tsp

Turmeric Powder - ½ tsp

Salt to taste

For Seasoning:

Sesame oil - 1 tsp

Mustard seed -½ tsp

Channa Dal -1 tsp

Fenugreek - ½ tsp

Red chilly - 2 nos

Curry leaves - few

Method:

Clean and grind the ginger.

Heat oil in a pan. Splutter the mustard seeds and add dal, fenugreek, red chilly and curry leaves .

Then add ginger paste and Stir well in low flame upto the raw smell disappear.

Then add tamarind juice, coriander powder, chilly powder, turmeric powder and salt.

Stir well in low flame until the oil separate.

Add jaggery and boil the solution again until it becomes thick

Ginger pachadi is ready to serve.

Serve with sambar rice and curd rice.

Mutton Kulambu

2010-12-31T21:23:00.003+05:30

Ingredients:

Meat – 1/2 Kilo
Red Chilli Powder – 2 tsp
Dhaniya Powder – 3 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp
Khus Khus – 1 Tablespoon
Coconut – 5 Tablespoon
Ginger and Garlic paste – 2 tsp

Small Onion – 100 grm (gring it)
Salt – To taste

Method.

Grind coconut and khus khus together.
Heat oil in a vessel, fry cinnamon, curry leaves, and cloves fry well.
Add the cleaned meat pieces and fry

Then add onion paste, ginger garlic paste and fry for 15 to 20 minutes.

Then add chilly powder, coriander powder and turmeric powder.

Then add the coconut mixture .

Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and do tempering with 1 tsp oil and curry leaves and serve with rice, idly or dosa.

Mutton gravy, mutton kulambu, mutton curry.

Mutton sukka receipe

2010-12-28T13:42:00.003+05:30

mutton fry, mutton varuval, mutton sukka

Ingredients:

To pressure cook:
mutton - 1/2 kg
Turmeric powder - 1/4 tsp
chilly powder – 2 tsp

To grind:

Ginger - 3 inch
Garlic - 6 pearls

Fennel seed (sombu) - 1 tsp
Black pepper - 2 tbsp
Cumin seeds - 1 tsp

Small onion - 100 grm

Cinnamon - 2 inch
Clove - 5

Method:

1. Cut the meat into small pieces. Wash and clean the meat.
Add mutton, turmeric powder and salt with 1 cup water and cook till we get a 3 whistle.

After the pressure gets released , check if the mutton is cooked.

2. Heat oil in a pan add cinnamon, clove and bay leaf.
Then add the grinded paste and fry till the raw smell disappear.

And fry till oil gets separated.

3.Now add the cooked meat and chilly powder

stir the mixture continuously till the masala becomes almost dry.

4.Then add the coriander leaves and serve with rice.

Keerai Masiyal Recipe

2010-12-21T14:38:00.005+05:30

Ingredients:

Keerai- 1 bunch - Mulai Keerai (amaranth leaves) or Arai keerai

Small onion – 4nos

Tomato – 1 no

Cumin seeds – ½ tsp

Asafoetida – a pinch
Garlic flakes- 4 nos
Green chillies – 4 nos
Salt – ½ teaspoon

For seasoning:

Oil – 1 tsp

Mustard seeds – ½ tsp

Urud dal – ½ tsp

Small onion – 2 nos (chopped finely)

Curry leaves - few

Method:

1. Remove the roots and wash the keerai thoroughly.

2. Place the keerai in a thick bottomed vessel and add onion, garlic, green chillies, cumin seeds, asafoetida and tomato with little water.

3. Cook the keerai in slow flame

4. When the keerai is cooked add salt and mash it finely with wooden matthu or use mixie, just grind for one round only.

5. Do seasoning the keerai and mix well.

Serve it with rice.

Sesame(Ellu) thuvayal

2010-12-19T19:17:00.001+05:30

Ingredients:

Sesame - 50 grm
Coconut - 1 cup
Dry Red chillies - 5
garlic - 2 pearl
salt - 1/2 tsp
Tamarind - 1 inch
Oil - 1 tsp

Method:

Dry roast the sesame seeds .
Add 1 tsp oil in the pan and roast the dry red chillies.
Grind all the items together with little water.

Ellu thuvayal is ready and serve with any Variety rice.

Urid dhal rice (Ulunthu saatham)

2010-12-16T18:45:00.008+05:30

Ingredients:

Urid dhal split with black skin – 200 grm

Rice – 100 grm

Fenugreek – 1 tsp

Cumin seeds – 1 tsp

Garlic - 10 pearls

Coconut – 1 cup

Curry leaves - few

salt - required

Method:

Wash and Soak the urid dhal and rice for 30 min.

Add the urid dhal ,rice, fenugreek, cumin seeds, garlic, coconut, curry leaves and salt in 1:2 ratio water and pressure cook it for 3 whistles .

Urid dhal rice is ready and serve with Ellu(sesame) thuvayal and Egg curry.

Thattai

2010-12-14T11:31:00.001+05:30

Ingredients:

Raw rice – 200 grm
Urad dal – 50 grm
Asafetida powder – ½ tsp
chilli Powder - 1½ tsp
Gram dal - 2 tsp

Garlic (crushed)– 4 cloves

Coconut – 4 tsp(cut into small pieces)

Curry leaves - few

Sesame – 1 tsp
Salt - to taste
Butter – 2 tsp

Oil - for frying

Method:

Wash and clean the rice well and soak for 3 hrs. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal and powder it and keep it aside. Let the gram soak in water for one hour.

Take the rice flour, urad dal flour, soaked gram dal, asafetida powder, chilli powder,garlic,Curry leaves,sesame,salt, butter and mix well. Sprinkle water and mix all these ingredients to make it a thick dough.

Heat oil in a kadai.Take a small sized ball of the dough and flatten it in plastic sheet and make it into a circular shape. Drop it gently into the hot oil and fry golden brown.

Keep flipping the sides till the thattai is done.

Store in an air tight container.

Toor daal rice

2010-12-11T11:22:00.007+05:30

Ingredients:

Rice - 200 grm
Toor daal - 100 grm
Small onion -3 nos
Chopped Garlic -2 tsp
Cumin - 1/2 teaspoon

Shredded coconut - 5 tsp
Salt - required
Turmeric powder - 1/4 tsp

For Tempering:

Red Chillies -5 nos

Mustard seed – 1 tsp
Curry leaves

Oil- 2 tsp
Hing – a pinch

Method:

Soak rice and Dhal for 20 min.

In pressure cooker add rice, toor daal, cumin seed, onion,garlic,turmeric powder and salt. Pour water in 1:2 ratio and close the lid.

After 3 whistle give standing time and open the lid.

In kadaai temper mustard seed, red chillies, hing and curry leaves. Add this to rice and add shredded coconut.

Serve with potato and pickles.

Sukku malli coffee

2010-12-09T19:54:00.001+05:30

Ingredients:

Coriander seed - 2 tsp
dry ginger - 2 inch
black pepper - 2 tsp
karuppatti ( palm jaggery) - 50 grm
Grind them together coarsely.

Method:

Heat 3 cups of water along with above ingredients.
Boil it upto 2 cups of coffee.Filter the clear liquid and serve with hot.

Murukku

2010-12-09T19:33:00.003+05:30

Ingredients:

Raw rice – 400 grms
Urud dhal – 100 grms
Omam – 1 tsp
(Dry roast and powder it)
Sesame – 20 grm
Hing – ½ tsp
Butter – 4 tsp
Salt - required

Method:

1)Wash and clean the rice well and soak for 3 hrs. Then leave it to dry.

2)Once it has dried completely, powder it nicely.

3)Fry the urud dhal and powder it..

4)Mix together the powdered rice, powdered dhal, sesame seeds, omam powder, asafoetida powder, butter and salt.

5)Add enough water to bring this mixture to dough-like consistency.

6)Make circular shapes of the Murukku by rolling the dough.

7)Deep fry these in heated oil to golden color and crispy.

Store in an air tight container.

Coconut Milk Rice

2010-12-08T23:13:00.004+05:30

Ingredients:
Rice - 2 cups

Coconut - 1 1/2 cups

Onion- 1

Tomato - 1

Green chillies - 4 nos

Ginger garlic paste - 1 tbsp

Cloves - 2
Cardamom - 1
Cinnamon - 1 inch
Bay leaf - 2
kasa kasa paste -1 tsp
Mint and coriander leaves - a handful
Ghee and oil - 2 tbsp

Method:

Chop the onion into thin long slices and chop the tomato.

Heat ghee and oil in a pressure cooker then add cloves,cardamom,cinnamon and bay leaf.

Add the onions, ginger-garlic paste, tomato, green chillies and mint leaves.

Saute for a few minutes.

Measure water using the same cup. The water should be twice the quantity of rice. Use this water to extract milk from coconut.

When it starts to boil, add kasa kasa paste, soaked rice and close the lid.

Cook, till it`s done.

Serve with hot and spicy gravy.

Chocolate cake

2010-12-04T20:33:00.010+05:30

Ingredients:

Maida - 100 gm
Powdered sugar - 80 gm
Butter - 75 gm
Eggs - 2 nos
Baking powder -1 tsp
Chocolate essence- 1 tsp
Cocoa powder -2 tbsp
Chopped almonds - 3 tbsp

Method:

1.Sieve maida and baking powder.
2.In a bowl add powdered sugar and butter and beat well.
3.Add essense and egg and beat again
4.Add maida,chopped almonds and coco powder and beat well. For spoon dropping add milk and beat well.
5.Pour the mixture in greased bowl.
6.Preheat the microwave oven and bake for 20 - 25 minutes.

Tandoori chicken

2010-11-27T20:15:00.006+05:30

Ingredients:
Red chilly powder - 2 tsp.
Thick curd - 1/2 cup
Ginger garlic paste - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 2 tbsp

First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
   Mix everything above and apply this on the chicken and marinate for one hour.

Second marination:
Thick curd - 1/2 cup
Ginger garlic paste - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 3 tbsp

   Mix all the items above in a vessel and keep the chicken marinated for 4 hours in refrigerator.

Method:
Preheat the oven to 230 deg F.

Grease the borosil with 1 tsp oil and place the chicken and keep in high rack grill.

Cook for 30 minutes. Turn the chicken and bake again for 10 minutes.

Then roast the chicken both sides in grill mode for 5 minutes.

Tandoori chicken is ready.

Serve with mint-curd chutney.

Method for mint-curd chutney:
1/2 cup mint
1 cup thick curd
2 green chillies
1/4 tsp amchoor powder(optional)
salt as per your taste

   Grind mint,green chillies and salt with little water
   Beat the curd smooth and mix well.
Serve with tandoori chicken.

FISH KULAMBU

2010-11-22T21:45:00.005+05:30

Ingredients:

Fish - 1/2 kg

Coconut - 2 cups

Chilly powder - 1 tbsp

Coriander powder/malli podi- 2 tsps

Pepper - 1/2 tsp

Jeera - 1/2 tsp

fenugreek -1/2 tsp

small onions - 6(to grind)+2(to temper)

tomato - 1

Tamarind paste - 1 lemon size

Turmeric powder - 1/2 tsp

Curry leaves - 1 strand

Mustard and fenugreek seeds- 1/2 tsp each for tempering

Oil - 2 tbsp

Salt - to taste

Method:

1.In kadaai fry coconut,chilly powder, coriander powder and pepper, turmeric powder and jeera with 1 spoon gingelly oil

2. Grind adove ingredients and small onions to a paste with some added water.

3. Heat gingelly oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped onions and chopped tomato, then add curry leaves.

4. Add the ground paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.

5. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins.

6. Serve hot with rice.

Microwave channa masala

2010-11-19T14:17:00.004+05:30

Ingredients:

Channa - 1 cup

water - 4 cup

soda-bi-carb - 1/2 tsp

salt - 1 tsp

oil - 1 tsp

medium onion - slized

channa masala - 1 tsp

Garlic paste - 2 tsp

Ginger paste - 2 tsp

Tomatoes - 2 (chopped)

Green chillies - 2

Garam masala - 1 tsp

Tamarind paste - 2 tsp

Coriander paste -chopped

Method:

Soak channa overnight

Boil channa in deep microwave safe bowl with salt and soda-bi-carb on high power 100% power for 15 min

Then stir it and lower down the power to 80% power for 20-25 min. Stir twice and check, if not boiled repeat at 80% for 20-25 min

Heat oil in a bowl at 100% power for 1 min.

Now add onion, giner and Garlic paste, chillies while stirring it and cook at high power for 6-8 min

Now mix tomato, garam masala, red chilli powder, channa masala. Mix it and cook for 2 min at 80% power.

Now add boiled channa to it and microwave at 80% power for 10 min. and mix tamarind paste dissolved in water. cook for 5 min.

Channa masala is ready.

Kootan choru

2010-11-19T13:24:00.006+05:30

Ingredients:
Rice - 200 gms
Gram dhal or Thoor dhal- 50 gms
(Gram dhal will give more taste)
chilli powder - 2 tspTurmeric - a pinch.
Asafoetida - a pinch.
tamarind - small gooseberry size.
cumin powder- 1/2 teaspoon.salt.
To grind :
grated coconut - 1/4 cup.
garlic- 2 cloves
small onion- 4 nos

vegetables:
mango - 4 pieces
carrot -1.
unripe banana- 1 small size.
brinjal - 2 small.
drumstick - 1.
tomato - 2
potato - 1 small size
murungakeerai - a handful.
small onion - 5 nos.

Method:
Soak the dhal and rice for 1/2 and hour.
cut the vegetables into small pieces.
Bring 4 cups of water to boil and add dhal, turmeric, asafoetida. cook it almost soft. Then add rice and vegetables.
Then add chilli powder, turmeric powder, cumin powder and salt.
Then After 90 % cooked add tamarind extract and add grinded coconut.
Then fry murungakeerai in kadaai with little oil and then add with rice.
In kadaai fry mustard seed, 1 red chilli and curry leaves with oil and add to rice.
Reduce the flame and Cover it. After 10 minutes put off the flame .
Now Kootan choru is ready.

Serve with Ellu thovaiyal, mango pickles, reidha and appalam.

Ellu Podi

2010-11-19T13:03:00.006+05:30

Ingredients:
Black Ellu (sesame seeds) - 50 grms.
Dry red chilli - 7 nos
Tamarind - lemon size
salt - to taste
garlic - 10 cloves
Asafoetida (hing / Perunkaayam) - 1 pinch

Method:
Heat a kadaai dry roast the ellu and keep aside.

Again heat the kadaai add 1 tsp oil and fry red chillies.

Put the roasted chillies along with the Ellu and let them cool completely.

After they get cooled, grind Ellu, red chillies,hing and garlic.

Then add tamarind and salt along with the ellu and grind together.

Now Ellu podi is ready and serve with idly or dosai.

Magesh Kitchen

Biriyani

Avial

Aappam

Keerai Poriyal

Carrot and Beans poriyal

Paal Kanji (Ulunthu Kanji)

Vathal Kulambu

Adai Dosai

Ginger chutney (Ginger pachadi)

Mutton Kulambu

Mutton sukka receipe

Keerai Masiyal Recipe

Sesame(Ellu) thuvayal

Urid dhal rice (Ulunthu saatham)

Thattai

Toor daal rice

Sukku malli coffee

Murukku

Ingredients:

Raw rice – 400 grmsUrud dhal – 100 grmsOmam – 1 tsp(Dry roast and powder it)Sesame – 20 grmHing – ½ tspButter – 4 tspSalt - required Method:

Coconut Milk Rice

Chocolate cake

Tandoori chicken

FISH KULAMBU

Microwave channa masala

Kootan choru

Ellu Podi

Raw rice – 400 grms
Urud dhal – 100 grms
Omam – 1 tsp
(Dry roast and powder it)
Sesame – 20 grm
Hing – ½ tsp
Butter – 4 tsp
Salt - required

Method: