rathna's suvaiyana samayal

Badam Kheer

2011-06-06T12:23:00.000-07:00

Ingredients:

Badam -50 count

Sugar -1/2 cup

Saffron -little soaked in lukewarm milk

Cardomom-3 count crushed

Ghee -3 tablespoon

Badam pieces thinly sliced-little

Condensed milk -1 cup

Yellow colour -1 tsp

milk -1/2 cup

Procedure:

First soak badam in water for about an hour .Then remove the skin of the badam cleanly.

put the badam pieces in the mixer and grind to a fine paste with pouring little water.

In a thick bottomed pan put the ghee and in a low flame put the badam paste and saute for 5-10 min until the raw smell of badam disappear without sticking on to the bottom.Then add the condensed milk into it and also sugar.Let it cook for another 5 min.Then atlast add the saffron and milk and let it cook for another 1 min and then finally put the crushed cardomom and switch of the flame.Let it cool for some time and keep refridgerated and serve it cool.

so the delicious badam kheer is ready in 15 min.Now no need to waste money u can make it at home with this simple receipe.

chilli chicken

2010-06-22T14:56:00.000-07:00

Ingredients:

chicken -1 kg
pepper powder -2 tbsp
corn starch -2 tbsp
egg - 1
salt -to taste
onion - 1 big sliced
garlic -10 finely chopped
bell pepper -1 sliced
soy sauce -2 tsp
corriander leaves -1/2 cup
lemon juice or vinegar -1 tsp
oil -for frying
chilly powder -1 tsp

Procedure:

First marinate the chicken with lemon juice, egg,pepper,salt,corn starch for 30 min .Then fry the chicken in oil and keep aside.Then heat pan and pour 1 tbsp oil then add garlic fry for sometime till the aroma comes.Then add onions and fry for sometime.Then add bell pepper and salt,and little of corn starch mixed with water to get thickness and texture.Add little bit of chilly powder and soy sauce.Then atlast add the chicken pieces and fry for 2 min then add corriander leaves and switch of the pan.spicy chilli chicken is ready to eat as a starter.

cucumber more kuzhambhu

2009-11-06T13:08:00.000-08:00

Ingredients:

cucumber(big)-3

turmeric powder-1 tsp

coconut-3tbsp

corriander seeds-1tsp

channa dal-1 tsp

jeera-1 tsp

ginger -1 small piece

raw rice -1 tbsp

oil -2 tsp

corriander leaves-as required

curry leaves-2 sprigs

asafoedita-1 pinch

curd-1 cup

Thalippu or Thadukka:

mustard seeds-1 tsp

urad dal seeds -1 tsp

coconut oil -2 tsp

red chilli-2 no.

procedure:

First heat a pan and pour oil in it.when oil is heated put mustard seeds when it splutters put urad dal and then add cucumber and saute for some time until it is tender.In the meantime in a mixer add channa dal,corriander seeds ,ginger,jeera,coconut and raw rice and grind to a fine powder.

Then add the poder to the cucumber add also turmeric powder,asafoedita and pour some water

and saute until the raw smell goes.when it turns thick switch off the gas and pour the curd slowly without curdling.In a seperate pan heat coconut oil (it gives nice smell )and put mustard when it splutters add urad dal then curry leaves and then pour into the gravy tat is more kuzhambhu.then on top of it sprinkle some corriander leaves.so now your nice more kuzhambhu is ready.it tastes good and goes well with rice and even chappathi and idly.Try out.

sugar cookie,chooseberry

2009-08-13T13:56:00.000-07:00

Ingredients:
All purpose flour - 2 cps
Sugar powder - 11/4 cp
Vegetable shortening - 1 stick or cup
Baking powder - 1/4 tsp
Vannila essence - a drop
Salt to taste

Procedure:
Microwave shortening to warmth. Mix all the ingredient together to make a dough more like the chappathi (Wheat roll) dough. Use a rolling pin to flatten the dough & then cut the rolled dough into smaller pieces. Place the pieces onto a cookie sheet and bake them at 325 degrees for 6-7 minutes. You may check frequently with a toothpick to see if the cookies are done. A clean toothpick is indicative of a well done cookie.

PISTA ICECREAM,KULFI

2009-07-14T10:00:00.000-07:00

INGREDIENTS:
1/2 gallon whole milk
1 cup heavy cream
1 (14-ounce) can sweetened condensed milk or 1 cup sugar
2 teaspoons ground cardamom
1/2 cup ground pistachio nuts
1/2 tsp green and yellow colour
1/4 cup pistachio for garnish

INSTRUCTIONS:
Take a vessel and pour the milk in it and bring it to a comlete boil keep it on high .when it boils then bring to medium heat and let it stay for 30 min then add the ground pistachio nuts cardamom and colour.when the milk thickens then switch off the heat.add the condensed milk or sugar and let it cool down then refridgerate for 1 hour then take and put it in the mixer or blender and mix once.then add the cream to it and freeze it for four hoursor overnight.here your mouth watering icecream is ready for desert.For kulfi Pour into Popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.
Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Garnish with more crushed pistachios.

RIBBON PAKODA

2009-07-14T09:44:00.001-07:00

INGREDIENTS:

BOILED RICE -2 CUPS
BESAN FLOUR-2 CUPS
SAUNF(SOMBU)-1 TSP
JEERA-1 TSP
RED CHILLIS-6
GARLIC-2 OR 3 CLOVES
HING-LITTLE
OIL-FOR FRYING
GHEE OR BUTTER -LITTLE
SALT -ACCORDING TO TASTE

PROCEDURE:

SOAK BOILED RICE IN WATER FOR 3 HOURS.THEN EXCEPT OIL AND BESAN FLOUR MIX OTHERS AND GRIND IN THE BLENDER OR MIXER TO A FINE PASTE.THEN ADD BESAN FLOUR AND BUTTER OR GHEE AND MAKE A DOUGH .THEN HEAT THE PAN AND POUR OIL IN IT.WE SHOULD DEEP FRY THE PAKODAS SO POUR MORE OIL.WHEN THE OIL IS HEATED THEN PUT THE DOUGH IN THE RIBBON PAKODA MOULD AND PRESS THE DOUGH THROUGH THE MOULD IN THE OIL.THEN LET IT FRY UNTIL IT GETS GOLDEN BROWN COLOUR AND TURN THE OTHER SIDE ALSO.INSTEAD OF BOILED RICE WE CAN USE THE RICE FLOUR ALSO TO MAKE INSTANTLY.BUT IF WE PUT BOILED RICE IT WILL BE MORE CRISPY.

bhel puri

2009-07-14T08:39:00.000-07:00

Ingredients:
Puffed Rice -3 cups
Onion -1 finely chopped
Tomato -1 finely chopped
Chick peas - 1/4 cup (boiled )
Potato -1 boiled and chopped
Raw mango-1/4mango,finely chopped (optional)
Cucumber -1 chopped
Tomato chutney - 1/4 cup
Tomato sauce -5 tsp
Salt - To taste
Mixture -1/2 cup
Coriander leaves -little
Tamarind chutney -3 tbsp

Tamarind chutney:
Tamarind soaked in water for 10 min and filtered.take the filtered water which should be little thick and add little of cumin powder and little salt and more sugar(3 tbsp).it should be sweet.

Tomato chutney:
mix in 1 tomato,1/2 onion,cumin seeds little,salt,little tamarind paste,chilly and grind in a mixer or blender.

Procedure:
First mix the mixture and Puffed Rice and then mix all
the boiled ones.Then mix the chutney and sauce
and mix all the other left ingredients with a
spoon and at last spread the coriander leaves
on the top and divide into proportions and serve
This is a filling and perfect snack for the evening
for the guests arrived in your house.Eat and
have fun with guests.I am sure they like it.

Optional:
you can also use green moong dal or green peas in the mixture it tastes more and good for health as it has more proteins.

chettinad chicken kurma

2009-07-10T13:31:00.000-07:00

Ingredient:
chicken pieces - 1kg
Turmeric powder -1tsp
Dhania powder -1tbsp
Cumin powder -2tbsp
Pepper powder -2tbsp (optional)
Red chilly powder -2tbsp
Sambar powder -2tbsp
Curd -1 tbsp
Salt -2tbsp

For sauting:
Oil -4tbsp
Onion -1
Cloves -2
Cinnamon -1 stick
Cardomom -1
Fennel -1tsp
Urad dal -1tsp
Pepper seeds -10

For grinding:
Ginger -1 big piece
Cashew -4 or 5
Garlic Gloves-5
Coconut -5tbsp
Tomato-1
Green chilli - 3
Red chilli -2

Procedure:
Marinate the chicken with all the things in the ingredients portion for 1 hour.Then heat the pan and pour oil then saute ingredients in Saute portion and add the marinated Chicken and fry for 15 minutes till the pieces get soft.Now mix the grinded paste cook till the raw smell disappear and add water and cook till chicken gets cooked. Add salt and chilly powder according to your taste.The tasty chicken kurma gets ready. It goes with Chappati,Idli,Dosa,Roti,Nan.

Garlic Pickle

2009-07-10T13:17:00.000-07:00

Ingredients :
garlic -50 cloves (finely sliced into pieces)
mustard seeds -1 tbsp
chilli powder -2tbsp
turmeric powder -1/2 tsp
asofodita (hing) -1 tsp
lime juice (filtered) -8 lemon squeezed
salt -2 tbsp
jaggery -1 tbsp (powdered)
gingely oil -10-12 tbsp

For grinding :
coriander seeds -10 gms
cumin seeds -10 gms
fenugreek seeds -10 gms
oil - 1 tsp

Procedure:
First heat the oil for grinding in the pan and add all the
ingredients given for grinding and saute for sometime
till it gets fried in brown colour and off the heat and let
it cool for some time .Meanwhile heat the oil in the pan
and add mustard seeds and saute till pops up and add
add garlic and saute for sometime but dont let it brown
and then add all the lime juice and all other powders
and let it be on the low flame dont close the lid starting
from the first.Then when the oil gets seperated from
the pickle it is the sign that the pickle is in the final stage.
Then add the jaggery and switch off the flame and let it
cool down.After it has cooled put it in the bottles and
store it.If it is possible before storing keep in the sunlight
for 2 days so that it tastes goodand will stay for long time.
Then store in bottles.It tastes good with curd rice and even
with idli and dosa, chappathi.

chettinad mutton kuzhambu

2009-07-08T10:07:00.000-07:00

Ingredient:
mutton -1/2kg(finely chopped into small pieces)
onion -2 big ones(if u get small ones then
put 20 onions it will add more taste)
tomato -2 no
garlic -5 no
oil -7-10 tbsp(add more oil if u need it depends)
red chilly powder -2 tbsp
cumin powder -2tbsp
ppepper powder -2tbsp
turmeric powder -1tsp
sambar powder -1tbsp
curry leaves -2tbsp
corriander powder -2tbsp
corriander leaves -1 handfull
salt -2tbsp(according to ur taste)
water -8-10cups(as needed)
asafoedita -1tsp
For sauting:
fennel seeds -1tsp
black peeper -1tsp
cinnamon -2 sticks(optional)
bay leaves -1 leaf
cloves -2

Preparation:
Heat a thick bottomed pan(in order to not stick) and
then pour oil in the pan after it gets hot put the things
given in the sauting and saute till it gets light brown
put the curry leaves and then the mutton piecesand
let them fry for 15 min.Fry with the lid closed so that
it gets cooked quickly.then open the lid and saute
for some 10 min and then add all the powders(cumin,
chilly,sambar,pepper,turmeric,corriander) except salt
(because the mutton will not fry if we add salt) then mix
welland then pour enough water and close the lid and
keep for 25 min check in the middle for water and then
open and add salt and if u need oil pour because if v add
more oil it will taste good then again close and keep for
20 min till it gets tender .when the oil flows in the top it is
the tip that it has been cooked.then at last put the corriander
leaves and asafoedita on the top and off the flame.So the
mouth watering mutton kuzhambu has been got ready and
it tastes goodwith rice ,roti,chappathi,nan,paratha,idli,thosai.
so for what r u waiting go soon and try it outnow itself .If u
dont want kuzhambu u can leave till it gets dry it will also
taste very good.
Note:
U should check everytime in the middle for the water and
oil(pour oil when it gets dried then only the mutton will fry
easily).u put the spices according to ur taste.saute in the
middle it must not stick to the bottom so according to it add
water and oil.

EASY CHICKEN 65

2009-07-07T10:51:00.000-07:00

INGREDIENTS :
Chicken breast or thighs -1 kg
Chilly powder -3 tbsp
Cumin powder-3 tbsp
Turmeric powder-1 tsp
Dhania powder -3 tbsp
Pepper powder -3 tbsp
Curd -2 or 3 tbsp
All Purpose Flour-3tbsp
Salt -3 tbsp(as required)
Ginger garlic paste -2tbsp
Oil -1 cup
Garam masala powder -2tbsp

PROCEDURE :

Cut the chicken into small pieces and wash it.Then add all the ingredients and mix it well .Keep it aside for 2-3hours .In a deep frying pan pour oil and heat it. Give a quick mix of marinated chicken.When the oil gets heated fry the chicken pieces one by one till it get golden brown.Then the mouthwatering chicken 65 is ready . It will be good with any type of rice. If u keep the same marinated chicken each piece in a toothpick in the conventional oven for 20 to 30 min depending upon the crispness u like and take out the spicy chicken tikka is ready to eat.

NOTE :
If u want more spicy add extra 2 tbsp of chilli powder.