Sheebz Kitchen

Tandoori Chicken

2013-02-05T21:37:00.002-05:00

Ingredients

Chicken Drumsticks - 12
Plain Yogurt - 6 tbsp
Ginger Garlic paste - 1 tbsp
Chilli Powder - 2 tbsp (add more or less based on required spice level)
Corriander Powder 2 tsp
Cummin Powder 2 tsp
Turmeric Powder - 1 tsp
Pepper Powder - 1 tsp
Chicken Masala Powder - 2 tsp
Tandoori Paste 2 tbsp
Lemon - 1
Carrot - 5
Celery - 4
Onion - 1
Oil - 2 tbsp
Salt

Marination - 1

Make small cuts in the fleshy parts of the drumstick
Make a paste of chilli powder (1 tbsp, 1/2 lemon juice and salt).
Apply the paste in the cuts you made in the drumstick
Keep it aside for 30 minutes

Marination - 2

Take the yogurt in a bowl
Add the remaining chilli powder, coriander powder, cumin powder, turmeric powder, pepper powder, chicken masala, tandoori paste and ginger garlic paste to the yogurt
Add the remaining lemon juice to the mix it well
Mix the drumstick pieces and add oil on top of it finally
Keep it aside for 6 to 8 hours

Preparation

Cut the carrots and celery into big pieces to form a layer (bed) in the baking pan (This will prevent the chicken getting soggy with the water coming out of the chicken. This is not needed if you have a grilling stand on top of the baking pan)
Arrange the chicken pieces one by one on the carrot and celery layer
Preheat the oven to 350°
Keep the pan inside the oven and bake for 45 minutes
Slice the onion vertically and fry it little bit in a pan
Sprinkle the fried onion on top of the tandoori chicken
Garnish with sliced lemon pieces

Christmas Plum Cake

2012-12-30T20:09:00.000-05:00

I love plum cake a lot and I wanted to try it out myself and it came out really well. I would love to share the recipe here. The recipe below makes 2 cakes.

Ingredients

For Caramelizing

Sugar - ½ cup
Water - 1 cup

Other Ingredients

All purpose flour (Maida)- 2 1/2 cup
Sugar - 1½ cup
Butter - 2 stick
Dried fruits (dates, raisins, dried cherries, plums, prunes and apricots) - 1 cup
Dried nuts (almonds, cashews and walnuts) - ½ cup
Egg - 6
Baking soda - ¼ tsp.
Salt - ½ tsp.
Vanilla extract - 1 tsp.
Dried orange peels - 1 tbsp.
Spice powder (cinnamon, clove and dry ginger) - 1 tsp.
Rum - ½ cup

Preparation

Chop the dried fruits and soak them in Rum for 1 day. (Orange juice can also be used instead of Rum. If Orange juice is used soak the fruits for 3 days in room temperature)

Caramelizing

Add 1 tbsp. of water to the sugar and heat it in medium heat.
When the sugar starts to turn brown keep stirring and increase the heat to high.
The sugar will start to change color from light brown to very dark brown.
Microwave 1 cup of water for a minute and add it to the brown sugar solution.
Boil it for a min and take it off the stove.

Mixing & Baking

Preheat the oven at 350 degree, grease a cake pan with butter and keep aside.
In a blender, add 2 cloves, ½ inch cinnamon, dry ginger powder, orange peel and make a powder and keep aside.
Take a mixing bowl, and add butter and sugar and blend them really well. Now add the eggs and blend them to get fluffy.
Now add the all purpose flour little by little and keep blending it.
Add the caramelized sugar, vanilla essence, salt, spice powder, baking soda and beat again. Now the batter is really soft and fluffy.
Add the dry fruits with Rum and blend it with the mix.
Take 1 tbsp. of flour and mix it with the broken nuts.
Pour the batter in the already greased pan. Now spread the flour coated nuts on top of the batter.
Cook in middle of the rack for 45 minutes in 350 deg. C. The cake is ready when a toothpick inserted into it comes out clean without any cake being stuck to its sides.
Cool completely before storing it.

The cake was so yummy as it would be in bakery.

Spring Onion Chicken

2012-02-12T19:18:00.000-05:00

Ingredients

Chicken - 1 (whole Chicken)
Spring Onions - 2 bunch
Cumin seeds - 1 tsp
Ginger garlic paste - 1 tsp
Grated coconut - 1 tsp
Chilli powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Corriander leaves
Lemon - ½
Oil
Salt

Preparation

Cut the onion bulbs from spring onions and grind it to a smooth paste.
Chop the rest of the green leaves very finely.
Add 2 tsp of oil in a pan and when oil is hot add cumin seeds.
Then add the grated coconut and stir a little bit and add the ground paste.
Now, add turmeric powder and ginger garlic paste.
Keep stirring for two minutes and then add chilli powder, corriander powder and salt.
Now, add the chicken and chopped spring onions.
Cover with a lid and cook for 20 minutes in a low flame.
Add corriander leaves, garam masala and the lime juice.
Mix well and serve hot.

Vegetable Fried Rice

2012-02-12T19:15:00.000-05:00

Ingredients

Basmathi rice -2 cups
Carrot -2 (grated)
Capsicum -1 (cut vertically and thin)
Cabbage -100g (shredded)
Oil - 2 tsp
salt to taste
Spring onions -2 (chopped)
Garlic pods - 2(chopped)
Soy sauce - 2 tsp

Preparation

Cook basmathi rice and cool it down for 3-4 hrs.
Take oil in a pan on high flame.
Add garlic and fry for a minute.
Add grated carrots, shredded cabbage and vertically cut capsicum.
Mix them until they are half cooked .Do not cook too much to have little crunchy effect.
Add rice to this and keep stirring.
When the rice is hot now, add soy sauce and salt.
Stir for a minute and now add spring onions and its ready to eat.

Vegetable Manchurian

2012-01-25T18:40:00.000-05:00

This recipe is a very famous Chinese recipe. It could be made easily and the Manchurian balls are so yummy and mouth watering when in the gravy and not very spicy too.

Ingredients

Cabbage - 1 cup (grated)
Carrots - 1 cup (grated)
Spring Onion - 1 (chopped)
Green Chilies - 2 (chopped)
Garlic pods - 3 (crushed)
Corn Flour - 2 tbsp
Soya Sauce - 1 tbsp
Sugar - 1 tbsp
Pepper Powder - 1 tbsp
A pinch of Ajino moto
Corriander leaves
Oil
Salt

Preparation

Mix grated cabbage and carrots in a white cloth and squeeze the water out from them.
In a bowl, take the squeezed cabbage and carrots and mix 1 tbsp corn flour.
Add few chopped chilies and little salt to it.
Make small balls.
Heat the oil in a pan and deep fry the balls till golden brown, drain and keep aside.
Take 2 tbsp oil in a pan and when oil is hot, add garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce and bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it and add to pan.
Cook for 5 mins.
Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3 to 4 minutes and serve hot garnished with chopped coriander.

Vegetable manchurian tastes yummy with vegetable fried rice.

Sweet Pongal

2012-01-22T18:49:00.002-05:00

This is the traditional south indian recipe made for Pongal (festival of harvest).

Ingredients

Raw Rice - 1 cup
Moong Dal - ½ cup
Milk - 1 cup
Jaggery - 3 cups (powdered)
Ghee - 4 tbsp
Cashewnuts - 20
Raisins - 20
Cardamoms - 5 (powdered)

Preparation

Roast dry the moong dal for a couple of minutes.
Cook the rice and moong dal with 2 ½ cups of water and 1 cup milk in the microwave and set aside.
Dissolve the jaggery in ¾ cup water and cook on a low heat till the jaggery melts.
Strain the jaggery to remove the dirt.
Put the syrup once more on the heat and stir till it becomes slightly sticky.
Add the cooked rice and dhal.
Fry the cashewnuts and raisins in ghee and add to the mixture.
Add the powdered cardamoms.
Mix well and serve hot.

Pineapple Fried Rice

2012-01-21T16:10:00.002-05:00

This is a very tasty recipe which is both spicy and sweet. This is a very famous Thai dish. It looks so colorful and yummy.

Ingredients

Basmathi Rice - 2 cups
Pineapple - 1 cup
Carrots - 1 cup (chopped)
Green Beans - 1 cup (chopped)
Eggs - 3
Shrimp or Chicken - 1 cup
Cashewnuts - 50 g
Raisins - 50g
Pepper powder - 1 tsp
Soy Sauce - 1 tsp
Chicken Masala
Sugar - 1 tsp
Salt - 1 tsp

Preparation

Boil the Basmathi Rice and cool it down for 2-3 hrs
Take Oil in a pan and add 3 eggs and keep mixing it.
Just before it becomes Egg scramble, add shrimp to it.
Saute it for 5 mins and add carrots and Beans and saute it until carrots and beans are cooked.
Add cashewnuts, raisins, sugar, pepper and salt.
Now add pineapple and then soysauce and a little chicken masala.
Saute it for 5 to 10 mins and then add cooked rice.
Mix for 2 mins and serve hot.

Chilli Chicken

2012-01-21T15:47:00.000-05:00

Ingredients

Chicken - 1 Kg (boneless breasts preferred)
Kesari powder - ¼ tsp (optional, if you prefer red color)
grated ginger - 1 tsp
chopped garlic - 3 tsp
Chopped onion - 1 cup
Green spring onion - ½ cup (chopped)
Chilly sauce - 2 tsp
Soy sauce - 4 tsp
Tomato sauce - 4 tsp
Vinegar - 1 tsp
Corn flour - 3 tbsp
Salt
Oil - 1 tbsp

Preparations

Marinate the chicken with 1 tsp each of soy, chilli and tomato sauce anad add ginger and garlic to it.
Add Kesari powder to it and keep it aside for 30 mins.
Heat oil in a pan and add the chicken, sprinkle cornflour and keep stiring.
Keep it covered, and cook under low flame for 15 minutes.
Increase the heat and add onions and stir very well, till it reaches semi dry consistency.
Add chopped green onion and vinegar.
Add remaining sauces and mix well.
Serve with fried rice.

Butter Chicken Masala

2012-01-16T17:35:00.003-05:00

Ingredients

Chicken - ½ Kg (preferably chicken breasts)
Chicken masala - 1 tsp
Garam masala - 1 tsp
Yoghurt - 4 to 5 tsp (thick)
Tomatoes - 2 (blended to smooth paste)
Onions - 2 (chopped)
Cashew nuts paste - 4 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 2 tsp
Butter - 3 to 4 tsp
Salt

Marinate

Mix the chicken with chicken masala, garam masala, 3 tsp of yoghurt and salt and set aside for nearly 2 to 3 hours.

Preparation

Heat 2 tsp of butter in a pan and fry the marinated chicken. Keep them aside.
Take 2 tsp of butter and add onions and ginger garlic paste to it. Fry them until oil separates out.
Then add cashewnut paste, tomato paste, chilli powder and let it cook for 15 mins.
Add 1 tsp of yoghurt and after 2 mins add the fried chicken pieces and let it cook for 30 to 40 mins so that it becomes very soft and the mixture blends well with chicken.

Butter chicken masala is ready. It could be served with Naan or fried rice.

Vegetable Semiya Kichadi

2012-01-11T21:08:00.002-05:00

This recipe is a very quick recipe and a healthy one because we add many vegetables to it. Kids would love it because it is so colorful and yummy too. It could be a breakfast item and also an evening snack for the kids.

Ingredients

Mustard seeds - ½ tsp
Onion - 1 cup (chopped)
Curry leaves - 10
Green chilli - 2
Mixed vegetables (Carrot, peas) - 3 cups
Turmeric powder - ½ tsp
Water - 6 cups
Semiya/vermicelli - 4 cups
Cilantro - 4 strands (chopped)
Lime juice - 1 lemon
Salt
Oil - 3 tbsp

Preparation

Dry roast vermicelli until it turns golden brown and set aside.
Take oil in a pan and add mustard seeds and wait until it splutters.
Add chopped onions, curry leaves,turmeric powder and green chilli.
When the onions turn transparent, add the chopped vegetables.
Add little salt and wait till the vegetables are cooked.
When the water boils, add the semiya/vermicelli and wait till the semiya is cooked.
Keep stirring occasionally until the water is absorbed.
Add lemon/lime juice and mix well.
Remove from heat and garnish with cilantro.

Fish Curry

2012-01-09T21:34:00.000-05:00

Ingredients

Fish - ½ Kg
Small onions - 6
Tomato - 1 (chopped)
Grated coconut - 100g
Mustard
Chiili powder - 2 tsp
Corriander powder - 1½ tsp
Fish curry masala - 3 tsp
Tamarind (gooseberry shape) mixed with water
Salt
Curry leaves

Preparation

Take cleaned fish in a pan.
Add chilli powder, corriander powder, fish curry powder, curry leaves, tamarind paste to the fish.
Make a paste of grated coconut and small onions.
Add the coconut paste and chopped tomatoes and mix well.
Add two cups of water and let the whole mixture cook for 10 minutes.
Add salt and mix it well, but don't let the fish pieces break up.
Cook for another 10 minutes so that it becomes a gravy consistency.

Mutton Biriyani

2012-01-07T09:55:00.000-05:00

Ingredients

1 kg mutton , pieces
Basmati rice - 3 cups
Onions - 4 (chopped)
Tomatoes - 3 (chopped)
Ginger garlic paste - ½ tbsp
Fresh yogurt - ½ cup
Cumin powder - 1 tbsp
Red chili powder - 1 tbsp
Mutton masala powder - 2 tbsp
Turmeric powder - ¼ tsp
Ghee - 3 tbsp
Cinnamon - 1 stick
Cloves - 5
Bay leaves - 3
Green chilies - 3
Salt
Oil - ¼ cup
Coriander leaves

Preparation

Wash and drain the Basmathi rice for one hour before cooking.
Pour oil/ghee in a skillet.
Fry the onions until pink in color and crisp and keep aside..Add cinnamon, cloves, peppercorns, bay leaves.
Add ginger-garlic pastes and fry for 3 minutes.
Add in the washed mutton pieces.
Saute until the mutton gives out its own juices.
Add the green chillies, turmeric, chilli powder, cumin powder, mutton masala powder and yogurt and saute.
Simmer until the mutton is cooked.Add salt.Continue to cook until the oil separates from the meat.
Add finely chopped corriander leaves.
In a separate pot,boil rice until the grains are half cooked.
Strain the rice. Spread out the mutton mixture in a heavy bottom pan.
Add the rice on top and sprinkle crisp fried onions on top.
Cover the platter with a lid and cook for 20 more mins.

Mutton biriyani is done. Best served with raitha and chicken curry.

Milagu Rasam (Pepper Rasam)

2012-01-07T09:52:00.002-05:00

Ingredients

Tamarind juice - 3 cups (Adding 3 tsp of tamarind paste in 3 cups of water)
Pepper powder - 2 tsp
Jeera powder - 2 tsp
Turmeric powder - 1 tsp
Garlic pods - 5 (mashed)
Tomato - 1
Mustard - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2
Corriander leaves - 4 strands (chopped)
Curry leaves
Oil
Salt

Preparation

Take the tamarind juice in bowl.
Add jeera powder, pepper powder, turmeric powder, garlic and salt to it.
Squeeze the tomatoes well with your hand and mix with the liquid well.
Add more salt and spice if needed.
Add the coriander leaves and keep aside.
Heat oil in a pan and when oil is hot, add mustard seeds.
When they splutter, add cumin seeds, red chilies, curry leaves.
Now add the tamarind juice mixture to it.
Reduce the heat the medium and look for the bubbles.
The main thing that needs to be noted for tasty rasam is, when foam kind of bubbles appear before it starts to boil, we need to turn off.
It should not boil for rasam.

Tasty rasam is ready to be served!!!

Okra Subzi

2012-01-04T20:54:00.001-05:00

Ingredients

Okra - 2 cups (chopped into very small slices)
Tomato - 1 (chopped)
Onion - 1 (chopped)
Chilli powder - 2 tsp
Corriander powder - 1 tsp
Yoghurt - ½ cup
Grated coconut - ¼ cup
Groundnut - 3 tbsp
Mustard - 1 tsp
Oil
Salt

Preparation

Heat oil in a pan and when the oil is hot, add mustard seeds.
When all the seeds splutter, add chopped onion ,salt and groundnut and keep stirring.
when the onion turns translucent, add chopped tomato and stir for 5 mins.
Now add chilli powder , corriander powder and okra.
Keep stirring until okra is cooked well.
Now add yoghurt and cook for another 5 mins.
Add little more salt to taste and add grated coconut and stir for 2 mins.

Okra subzi is ready to be served with chappathis.

Poori

2012-01-04T20:51:00.000-05:00

Kids would love to have the puffy pooris more than chapathis.

Ingredients

Maida (All purpose flour) - 1 cup
Salt - 1 tsp
Oil - 2 tbsp

Preparation

Mix flour,salt and oil in a bowl and make dough by adding water.
Knead dough for 5 to 7 minutes.
Set aside for 10 minutes.(Cover in plastic wrap if available)
Break off small pieces of dough to a size of small tomato.
Roll out to about 3 inches in diameter.
Deep fry in oil over medium heat a few seconds. They should puff up.
Drain oil in a paper towel and serve hot.

Pooris go really well with potato subzi and channa masala.

Potato Subzi

2012-01-04T20:49:00.001-05:00

This is the best side dish for poori and best filling for masala dosa.

Ingredients

Medium sized potatoes - 3 to 4 nos.
Chopped onions -2 ( chopped length wise )
Green chillis - 3 nos
Mustard seeds
Turmeric powder - 1 tsp
Salt
Oil

Preparation

Pressure cook potatoes after peeling the skin. Drain the water immediately.
Mash the potatoes and keep aside.
Take oil in a pan and when the oil becomes hot,add mustard seeds.
When the seeds splutter, add the chopped onions and chillies.
When the onion becomes translucent, add turmeric powder to it and saute it.
Now add the mashed potatoes and add a little water to make it into a little gravy consistency.
Add salt and cook for 5 more minutes.

This potato subzi goes well with pooris, chappathis and even as filling for masala dosa.

Payasam (Kheer)

2012-01-02T19:53:00.000-05:00

This is considered to be the easiest payasam (kheer) of all made with just milk and vermicelli. Rose essence added to it at last gives a very good flavour.

Ingredients

Milk - 1 litre
Cashews and raisins - ¼ cup
Ghee - 2 tbsp
Sugar - 2 cups
Vermicelli - 100g
Rose essence - 1 tsp

Preparation

Heat ghee in a pan. Add vermicelli and fry well until it turns golden brown.
Don't allow it to be burnt.
Now add ½ cup of water and let the vermicelli be cooked.
Remove from fire and keep aside.
Now add milk once the vermicelli is cooked well.
Keep stirring.When milk reduces to half, add sugar.
Cook until all the sugar melts.
Take ghee in another pan and fry the cashews and raisins.
Add the fried cashews and raisins with the milk mixture.
Stir well and add rose essence. Cool and serve.

Poha

2012-01-02T19:50:00.000-05:00

This is a very quick dish made within 5 to 10 minutes. My kids love it and so am I.

Ingredients

Poha (flattened Rice) - 1 cup
Onion - 1 (chopped)
Red chilli - 3
curry leaves
Peanuts - 2 tbsp
Mustard seeds - 1 tsp
turmeric powder - ½ tsp

Preparation

Take poha in a bowl and soak in water for 2 mins and drain them.
Now, take oil in a pan and when the oil is hot, add mustard seeds.
When they splutter, add chillis and curry leaves.
Add chopped onions and keep sauting.
When the onions turn golden brown, add turmeric powder and salt and saute a little bit.
Add poha to it and saute for 2 more mins.

Poha is ready.

Channa Masala

2012-01-02T19:43:00.001-05:00

Channa Masala also called as Chole Masala is a very famous dish in Northern Part of India. The main ingredient Chick peas is considered to be very healthy because it is rich in protein. Pregnant women can take a lot of chickpeas to stay healthy.

Ingredients

Oil - 4 tsp
cumin seeds - 1 tsp
chopped onions - 1½ cup
Ginger garlic paste - 2 tsp
channa masala - 2 tsp
Tomato puree - 1½ cup
Chilli powder - ¼ tsp
Turmeric powder - ¼ tsp
Green chilli - 1 (chopped)
Mango powder - ¼ tsp
Chick peas - 200g (cooked)

Preparation

Add oil in a pan and add cumin seeds and chopped onions and saute till it becomes translucent.
Add ginger garlic paste and saute on low flame until onion turns golden brown.
Now add channa masala, tomato puree, chili powder, turmeric powder, mango powder and green chilli.
Stir for few minutes until water evaporates.
Add half cup of water and chickpeas to the pan and simmer on low heat for 10-15 mins.
Garnish with onion rings and wedges of lemon.

Channa masala is ready to be served with rotis.

Puli Kuzhambu (Tamarind Curry)

2012-01-02T19:42:00.001-05:00

This is a typical south indian dish made with gingelly oil which is considered as a very healthy oil.

Ingredients

Brinjal - 3 (cut into small pieces)
Small onions - 20
Tamarind paste - 3 tbsp
Gingelly oil - ½ cup
Methi seeds - 1 tsp
Sambar powder - 4 tsp
Mustard - 1 tsp
Red chillies - 3
Asafoetida - 1 tsp
Turmeric powder - 1 tsp
Jaggery - 1 small piece
Curry leaves

Preparation

Take the oil in a pan and when oil is hot, add mustard seeds.
When the seeds splutter, add methi seeds, chillies, curry leaves.
Keep stirring and add small onions and fry until onions become golden brown.
Now add the cut brinjal pieces and stir well.
Stir until brinjal is almost cooked. Now add sambar powder and stir well.
Keep stirring until the sambar powder loses its raw smell.
Now, add asafoetida and turmeric powder and stir well.
Add the tamarind paste and 2 cups of water and little bit of salt to taste.
Add jaggery to the mixture and stir well.
Cook until the tamarind water comes to a gravy consistency.

Chicken Tikka

2012-01-02T18:23:00.001-05:00

Ingredients

Chicken breast - 1½ lbs (boneless preferred)
Chili powder - 1 tsp
Coriander powder - 1 tsp
Lime juice - 2 tbsp
Garlic pods - 2
Grated ginger - 1 tsp
Oil - 2 tbsp
Yogurt - ½ cup

Preparation

Clean chicken and cut into small cubes. Thread onto short skewers.
Put skewered chicken into a pan.
In a bowl, mix together yogurt, ginger, garlic, chili powder, coriander, salt, lime juice and oil.
Pour over skewered chicken and turn to coat completely in marinade.
Cover and refrigerate overnight to allow chicken to absorb flavors.
Heat grill and place skewered chicken on grill rack and cook 5 to 7 minutes.

Serve hot,garnished with lime slices.

Mutton Gravy

2012-01-02T18:21:00.001-05:00

Ingrdients

Mutton - 2 lbs
Onions - 4 (chopped)
Tomatoes - 3
Potatoes - 3
Grated coconut - ½ cup
Green chillies - 4 (split vertically)
Mutton masala - 2 tsp
Chilli powder - 1 tsp
Corriander powder -1 tsp
Ginger garlic paste - 2 tsp
Fennel seeds - 1 tsp
Cinnamon -1 stick
Oil - 3 tsp
Salt
Corriander leaves

Preparations

Cook mutton along with the potatoes in a cooker and wait for 5-6 whistles so that mutton gets cooked well.
Add oil to kadai and add cinnamon sticks and then add chopped onions and green chillies.
Keep frying until oil separates out.
Then add tomatoes to it and mix well and stir till it blends well.
Add ginger garlic paste and add mutton masala, chilli powder and corriander powder.
Mix for 5 mins and then add pre-cooked mutton and potatoes with it.
Meanwhile, grind the grated coconut and fennel seeds into a paste and add it to the mutton.
Add water and salt and cook until gravy becomes thick.
Garnish with the corriander leaves.

More Kuzhambu (Buttermilk Curry)

2012-01-02T18:19:00.003-05:00

Ingredients

Ladies Finger (Okra) - 10 (cut into 1" pieces)
Yoghurt - 4 cups
Red Chilli - 4
Onion - 1 (chopped)
Oil - 3 tbsp
Turmeric powder - 1 tsp
Mustard - 1 tsp
Salt
Curry leaves

Preparation

Take oil in a pan and when the oil is hot, add mustard seeds.
When the seeds splutter, add curry leaves and red chilli to it.
Add chopped onion and saute until it becomes golden brown.
Add turmeric powder and salt.Now add okra and keep frying until okra is cooked.
Take the yoghurt in a bowl and add ½ cup of water and mix well.
Now add the cooked okra to this bowl and mix well.

Aapam with Milk and Chutney

2012-01-02T18:17:00.002-05:00

Ingredients for Making Aapam

Raw rice - 4 cups
Boiled rice - ½ cup
Urad Dhal - 1 hand full
Grated coconut - 1 cup
Idli/Dosai batter - ¼ cup
Baking soda - 1 pinch
Salt to taste

Preparation

Soak Raw rice, boiled rice , Urad dhal and grated coconut for 1 to 2 hrs.
Grind it in grinder until the batter becomes very soft.
Add the idli/dosai batter to this ground mixture and mix well.
Keep it covered for a night to make it ready for next day.
While making appam, add a pinch of baking soda and add water and salt and mix well.
Make a little watery batter.
Now pour it in appa kadai and make tasty aapam.

Ingredients for Milk and Banana sidedish for Aapam

Ripe bananas - 2 nos
Milk - 2 cups
sugar - ½ cup
Cardamom - 4

Preparation

Add bananas with ½ cup water and cook bananas.
when they are almost half cooked, add milk and cardamom to it.
When the milk boils, add sugar and cook for 5 more mins.
Sweet side dish is ready.

Ingredients for Tomato Chutney

Tomatoes - 2 (chopped)
Green chilli - 3
Grated coconut - ¼ cup
Cinnamon - 1 stick
Fennel seeds - 1tsp
Corriander leaves
Garam masala - 1 tsp

Preparation

Take oil in a pan.
Add when oil is hot add cinnamon and chopped tomatoes and green chillis.
Saute them for 10 mins and add garam masala to it with a little water.
Make a paste of grated coconut and fennel seeds and mix with tomato mixture.
Now add salt and cook for 2 mins and garnish it with corriander leaves.

Shrimp Gravy

2012-01-02T11:27:00.002-05:00

Ingredients

Shrimp - 1 pound (cleaned and tailed off)
Onion - 2 (chopped)
Tomato - 2 (chopped)
Ginger garlic paste - 1 tsp
Chicken masala - 3 tsp
Cinnamon - 1 stick
Cloves - 3
Salt
Oil - 3 tsp

Preparation

Take oil in a pan and when the oil is hot, add cinnamon and cloves.
Add chopped onion and little salt and saute it.
keep stirring until onion turns golden brown. Now add chopped tomato and keep stirring.
When the onion and tomatoes blend well, add ginger garlic paste and stir for 2 mins.
Add chicken masala ,shrimp and 1/2 cup of water.(Not much water is needed )
Cover the pan with a lid and cook until shrimp is cooked well.
Now take off the lid and cook until it comes to a gravy consistency when water dries off.

Shrimp curry is ready to be served with rice and chappathis.