sound cookery

Palak Paneer

noreply@blogger.com (soundaram) — Sat, 04 Aug 2012 06:55:00 +0000

Palak paneer.
Ingredients
200 g Spinach(palak)
50 g paneer
1/4 t red chilli powder
1/4 t Garam masala
1/4 t cumin seeds
2 Onion
Ginger 1/2 piece
Garlic 2 -3 flakes
Tomatoes 2 large
oil
salt to taste,
water 1 T
Method;

Clean,wash and chop spinach.Chop paneer long pieces.
Cook spinach in an open pan adding salt and one spoon water.Do not cover the pan cook for open and cook for 3- 4 minutes.Take away from gas keep cool and grind to a paste or in a blender.
Heat oil in a pan fry cumin seeds.Add finely chopped onion, ginger, garlic, and fry lightly .Now add the chopped tomatoes,Cook till oil separates.
Add red chilli powder. Add spinach paste and long thin pieces of paneer and allow to simmer for a few minutes and remove.
Serve hots, sprinkled with garam masala.

PANEER CAPSICUM

noreply@blogger.com (soundaram) — Sat, 04 Aug 2012 06:46:00 +0000

paneer capsicum
Ingredients;

300 G Paneer
2 Capsicum
2 Onion
1/2t Vinegar
1t
Soya sauce
1 t chilli sauce
1/2 t garlic paste
1 t corn flour
oil 1t
salt and pepper powder to taste
1/4 t Ajinomoto
1/2 t ginger paste
vegetable stock 1 cup
Method

1. Cut paneer in to cubes.
Heat oil add ginger paste,garlic paste,fry for a minute.
2.Add onion fry well little brown.and add capsicums.fry well.
Add soya sauce, vinegar,chilli sauce and vegetable stock.Bring to a boil.add salt and pepper ,powder.cook few minutes.
Add chopped paneer and boil.
3,MIX CORNFLOUR IN 1/4 CUP OF WATER.
4.stir in to boiling gravy and cook till thick.
5 serve with rice,roti,bread or nan

PANEER KOFTA CURRY

noreply@blogger.com (soundaram) — Sat, 04 Aug 2012 06:37:00 +0000

PANEER KOFTA CURRY

Ingredients;
200g paneer
3 tsp corn flour
1 tsp red chilli powder
1/4 tsp garam masala
oil for fryingOil
INGREDIANS FOR GRAVY
100 g tomatos
Onion 2
Ginger 1/2 piece
Garlic2-3 cloves
Turmeric powder 1/4
Red chilli powder 1/2
Black pepper powder 1/4t
Garam masala 1/4t
Curds 1t
Salt to taste
Coriander leaves few
Oil
Method;
MAKE A GRAVY;
Chopped onion,ginger,garlic and grind to a fine paste
Boil the tomatoes and make tomatoes puree
Beat the curd
Heat oil fry the onion,ginger ,garlic paste to a golden brown. the oil separates
Take a small bowl put salt,red chilli powder,turmeric powder,curd mix to paste,and put the paste in oil, fry with the help of little water .fry few minutes .and put the tomato puree fry few minutes.masala is done and fat separates out.
Add sufficient water and cook cover for few minutes.till the gravy is done.
Make kofta.
Make kofta grind and knead the paneer .
Add cornflour,salt, red chilli powder,garam masala powder,and mix well.
Make walnut sized balls and deep fry the paneer balls in hot oil till golden brown
Add fry paneer balls to gravy and cook on slow fire for 4-5 minutes.
Serve hot hot sprinkled with black pepper powder and pinch of garammasala and coriander leaves.

PANEER VEGETABLES CURRY

noreply@blogger.com (soundaram) — Mon, 24 Jan 2011 09:19:00 +0000

PANEER VEGETABLE CURRY

PANEER CURRY
Ingredients
200 g paneer
200 g potatoes
2 carrots
100 green beans
200 g- 300 g califlower
200 g peas
2 large tomatoes
2 onion
10- 12 cashew nuts
2 green cardamoms
2 green chillis
1 piece of ginger
1/2 red chilli powder
1 stick cinamon
3 cloves
100 g gream
5 t butter
1/2 milk
salt and pepper powder to taste.

METHOD

Cut the paneer in to small cubes.
And fry in to golden brown.
Cut and chopped all the vegrtable (potatoes,carrots,beans,cauliflower,ginger ,,tomatoes,onion,greenchilli,.
Crushed the cashew nuts,cinnamon,cloves,.
Boil the vegitable potatoes,califlower,beans,and peas,with salt.till thay are tender
Heat the butter fry onion in golden brown and add green chilli,ginger and tomatos fry for few minutes,cook till it done . keep aside'and grind it to a fine paste.
Heat a pan add cinnamon,cloves,green cardamon, fry few minutes, add red chilli powder,pepper powder,grinded masala, salt,and chopped cashewnuts,fry for minutes and add the boil vegetablemix well and add panner and 1/2 cup milk bring to boil few minutes for 4-5 minutes. add the gream and keep slow fire few minutes ,sever hot

Manokaram

noreply@blogger.com (soundaram) — Sun, 23 Jan 2011 14:02:00 +0000

Manokaram

Ingredients
1 cup besan
1/4 cup rice powder
4-5 t oil (dalda or ghee or butter)
1 cup sugar
water

METHOD

Sift the besan and rice .Mix both well (rice and besan)
Add 2-3 t ghee or butter and Rip in the oil with finger tips
use little water or milk to make a stiff dough.
Take hand full big sized ball of the dough in to the hand put in the murugu press .
Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside.
Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside.
Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve.

This manokaram can be made jaggery syrup substitute sugar.

Manokaram-2
Incrediants:

1 cups : Besan
1 table spoon : rice flour
1 pinch salt
1/2 cup Jaggary
1 pinch of cardomam powder
oil for deep fry

METHOD

Mix the flour,besan and rice flour and pinch of salt ,little water to make dough.
Make thenkuzhal in oil with the help of thenkuzhal achu. or poondi carandi make a small long stick ,
Fry in a oil and keep side.
Then make thick jaggery syrup ,put cardomam powder and remove from the fire and put the thenkuzhal and mix well. remove from the syrup .the jaggery shoud be full coated .
Remove cool and serve.

Tomato Egg

noreply@blogger.com (soundaram) — Wed, 02 Jun 2010 11:06:00 +0000

Tomato Egg
Ingredients
5 boiled egg
1 cup tomato's puree
2 onions
2 tsp garlic ,ginger paste
1/4 tsp black pepper corn
1 green capsicum
1-2 tomatoes
1/4 tsp turmeric powder
salt to taste
1 tsp sugar
a pinch of jeera (cumin seeds)
oil
METHOD

Peel the boiled egg skin and cut in to half,
Chop all the vegetable onion,tomatoes,and capsicum
Heat oil add the jeera,next the garlic ,ginger paste,turmeric powder ,and pepper corn and tomatoes puree and little water boiled for few minutes( 3-5 minutes)
Add the chopped onions,capsicum,and tomatoes cook for another few minutes when the vegetable cooked add salt,and sugar stir well .
the Gravy get thick remove and pour severing dish and arrange the boiled egg pieces
serve with rice or rodi

RAVA PANIYARAM

noreply@blogger.com (soundaram) — Fri, 05 Feb 2010 17:44:00 +0000

RAVA PANIYARAM

1 cup rava(soogi)
1 cup maida
1 cup sugar
1 cup milk
1 egg
2 green cardamom
3-4 tsp fresh grated coconuts
oil for frying
METHOD
• Soak the rava in a little warm water for 10 - 20 minutes
• Add little milk and beat the egg for few minutes, powdered the cardamom
• Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,)
Mix well.this mixer is in thick dasa better.
• Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner
• Take out keep on tissue paper for few minutes. take out the oil,
• Serve hot with tea or coffee.
TIP
If you have a paniyaram vessal or pan make it rava paniyaram

MASALA EGG

noreply@blogger.com (soundaram) — Thu, 04 Feb 2010 18:38:00 +0000

MASALA EGG

Ingredients
4-6 egg
2 onions
4-5 tomatoes
a pinch of turmeric powder
1 tsp chilly powder
1/4 tsp sambar powder
1 tsp ginger
4-5 garlic
2-3 tsp oil
salt to taste
METHOD
• Boil eggs and peel the skin and cut it in to square pieces
• Grind tomatoes and onions and ginger ,garlic a paste
• Heat oil add the garlic and ginger paste fry for few minutes and add the turmeric powder,salt,chilliy powder ,sambar powder and then add the tomatoes paste fry for few minutes and add 1 cup water ,boil the masala for 4-5 minutes when the masala thick .
Now add the egg pieces. keep on simmer for few minutes the gravy get thick .

• Garnish few coriander leaves serve with rice or rodi

chicken spinach soup

noreply@blogger.com (soundaram) — Sun, 17 Jan 2010 18:28:00 +0000

chicken spinach soup
Ingredients
200 gram spinach
300 gram boneless chicken
1 green chilli whole
1 onion
2 tomatoes
1/2 tsp pepper
1/2 tsp saunf
1/2 tsp jeera
1 tsp coriander seeds
1 small stick cinnamon
1 clove
1/2 small bay leaves
salt to taste
few curry leaves and coriander leaves
METHOD

Clean and wash the spinch cut it small pieces
chop chicken,onion,tomatoes small pieces.
take pepper,saunf,jeera,turmeric powder,corinder seeds add little water and grind it paste
heat a pan add all ingredients chicken pieces,onion pieces,tomatoes,green chilli,turmeric paste and bay leaves .add 3-4 cup water and cook for 10 to 15 minutes when the chicken half cooked add the spinch and cook till the vegetable cooked
heat ghee add cinnamon and cloves and curry leaves fry little .pour to the soup.
garnish with coriander leves and serve with rice.

Curry Powder

noreply@blogger.com (soundaram) — Wed, 04 Nov 2009 09:43:00 +0000

curry powder
1 cup channa dal
1/2 cup urud dal
8- 10 large red chillies whole
1/4 cup coriander seeds (dhaniya)
a pinch asafoetida
METHOD

Heat 1/4 tsp til oil fry all the ingredients on a low flame ,the masala get slightly luck warm .remove from fire .
Add 1 tsp salt and grind to a fine powder.

This masala powder is add to cooking any vegetable curry or koodu,or fry vegetable,Add 1 tsp of this curry powder

Chutney powder
1 tsp fenugreek seeds
10 - 15 large red chillies whole
1 tsp mustard seeds
1/4 tsp Asafoetida1
1 tsp salt
METHOD

Heat little oil and fry all the ingeredients expect salt in a low fire .when it get luck warm remove from heat
Grind with salt to a fine powder and store.

This powder is used to make all kinds of chutneys with tomatoes, egg plant, tamarind etc.

Chicken Mutton Masala Powder

noreply@blogger.com (soundaram) — Wed, 04 Nov 2009 09:07:00 +0000

Chicken Mutton Masala Powder
Ingredients:
200 g Coriander seeds
25 g Cummin seeds
5- 8 Cloves
4 -5 black Cardamom ,
4-5 green cardamom,
10- 15 Red chillies whole
25 g Poppy seeds
1 tsp pepper corn
10 - 15 Cinnamon sticks-
25 g Saunf
1 /4 cup Curry leaves for flavor
METHOD

Heat a karai or pan ,Roast all ingredients one by one (except poppy seeds) till golden brown color. Grind all ingredients together to a fine powder and store .

Chicken Mutton Masala Powder-2
1 cup coriander powder
1/4 cup red chilli powder
1 tsp pepper corn
2 tsp saunf
2 tsp cummin seeds
1-2 tsp turmeric powder
4-5 green cardamon
3-5 black cardamon
2-3 cinnamon stick
2 tsp garam masala powder
5-10 garlic cloves
METHOD

Grind all the ingredients together to a fine powder and store.

MYSORE PAK

noreply@blogger.com (soundaram) — Tue, 13 Oct 2009 14:57:00 +0000

MYSORE PAK
INGREDIENTS
1 cup basan
3 cup sugar
3 cup ghee +1/2 cup dalda
6-8 table spoon water
a pinch of cooking soda
METHOD

Take a large plate and one knife put 1 tsp ghee and greased the plate and knife ,(sprinkle 1 tsp sugar on the plate.)Keep aside.

Take heavy bottom pan or pressure cooker.Add water of to the sugar, mix well and prepare a sugar syrup .(pearl like consistency)
Meanwhile in heat another burner ,Heat the ghee keep on simmer in the pan.when the sugar syrup is this thick .
Sprinkle the basan and add 1 spoon of hot ghee at a time mix well and stir continuously. Stir .No any lumps.Add the ghee little by little and stir.( add all the remain flour and ghee little by little ).Donot stop stirring continuously to avoid lumps .keep the flame Little simmer .(very hot it spoil the sweet) .when it thick soil -like consistently add little ghee and a pinch of cooking soda .Mix well and take it out and pour on a greased plate.shake the plate gently so that the mysore pak spread evenly.when it half cooled ,cut it with a greased knife in to square required size and shape.

Making sugar syrup is very important

Add the water the sugar level 0r 1 to 1/2 inch bottom leavel of the sugar.donot add more water first mix well in the water and the sugar little melt,and keep the sugar in to the stove and make sugar syrup.keep on stirring look the sugar syrup consistency ,first it come 2 thread-like consistency and it come one thread -like consis tency .Take a small cup of water drop a little of syrup in the water or greased plate and roll it between the fore finger and thumb .Tt can rolled round and this thick syrup is called PEARL LIKE CONSISTENCY.This is the correct time add the basan and stir continuously.)

RAVA IDLI

noreply@blogger.com (soundaram) — Thu, 06 Aug 2009 18:04:00 +0000

RAVA IDLI
Ingredients
2 cup suji
1/2 cup curds
1/2 tsp pepper
1/2 tsp cummin powder
4-8 cashewnut
1/4 tsp ginger very small pieces
2-4 tsp ghee
salt to taste
METHOD

Heat ghee and roasted the rava to a slightly reddish colour .
Add ,curd and salt beat well.
Chopped the ginger very small pieces
Heat little ghee fry the pepper,ginger,cashwnuts.remove add this mixture in to the rava mixture and add little enough water .make thick idli batter.keep on 5-1o minutes.
Pour idli-dough in an idli vessel.cook idlies in an idli vessel.
serve hot.

IDLI

noreply@blogger.com (soundaram) — Thu, 06 Aug 2009 17:23:00 +0000

IDLI
Ingredients
4 cup rice (boiled rice,idli rice,Par boiled rice)
1 cup washed urad dal
1 tsp salt
METHOD

Wash and soak rice and dal separately for 8-10 hours or over night.
Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste).
Mix the two batter ,add salt and beat well with hand to a thick batter.
Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal.
Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one.
Serve with chutney or sambar.

IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK.

OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER.

USE 3 CUP RICE AND 1 CUP URAD DAL.

BOONHI LADDUS

noreply@blogger.com (soundaram) — Thu, 06 Aug 2009 05:08:00 +0000

3 Cup Basan (Bengalgram powder)
5 cup sugar
10 - 15 cashewnuts and raisins
a pinch of saffron
a pinch of pachai karpuram
5-7 cloves
2-4 green cardamom and a pinch of green cardamom powder.
1/4 tsp kasari powder (orange food colour)
2-3 tsp diamond sugar candy
3-5 tsp ghee
oil for frying
METHOD

Heat 1 tsp ghee fried the cashewnuts ,cloves and raisins .keep aside
Add enough water to the basan powder and make a thick batter .keep aside
keep 1-2 cup hot water .
Heat a pan and add 2 cup of water and add to the sugar and make of sugar syrup of single thread like consistency .add kesari powder and mix well.
Keep this sugar syrup next to the stove .simmer the fire keep on fire.
Heat another flame heat oil in a deep frying pan .Fold the boondi spoon on the hot oil and pour a hand full ladle of basan batter on it and rup gently it vigorously with the bottom of the ladle. cook until it well cooked don't over cook (it hot and you will make round the laddu it will very hard .so half done and well cooked remove from fire and immediately ).Add to the boondhis to the sugar syrup coateded the sugar syrup and drain and take out the boondi keep on another vassal.
Like that prepare all boondhies with remaining batter as given above and add the sugar syrup.take it out collect all the boondies anothe vessal,mix well every time. .donot allow the sugar syrup very thick consistency .It became look like thick consistency add little hot water and keep on slow fire.
Collect all the sugar syrup boondes in a big vessal and add fried cashewnuts, cloves ,raisins, sugar and saffron,ghee,green cardamom ,a pinch of green cardamom powder,a pinch of pachai karpooram.mix well .
Roll in to small balls of required size.
At first the laddus may be slightly sticky .so dip your hand on Little milk or apply little milk in your hand.
After some time the sugar syrup will be completely absorbed by the boondies.

Mutton Curry

noreply@blogger.com (soundaram) — Sun, 02 Aug 2009 16:11:00 +0000

MUTTON CURRY Ingredients 1 kg Mutton 2-3 Tomatoes 2 green chilli 2-3 onions 3-4 garlic cloves 1 tsp red chilli powder 1/12 tsp coriander powder 1/4 tsp turmeric powder 4-5 pepper corn 1 tsp saunf 1/2 tsp jeera 1 long cinnamon stick 2 clove 1 green cardamom, 1 big blackcaramon 1 bay leaves 1/2 cup fresh coconut milk few curry leaves,coriander leaves oil salt to taste METHOD

Clean meat ,wash and Stearn to remove all the water.
Cut the mutton in to small pieces
Chop tomatoes ,onions,slice one green chilli
Grind to gather turmeric powder,1/2 tsp saunf,1/2 tsp jeera,1 onion,1 green chilli,2 - 3 garlic clove ,4-5 pepper corn,few coriander leaves make a paste
Bring to boil 4-5 cup of water add the mutton ,few tomato pieces,onion pieces,slice green chilli, turmeric paste ,red chilli powder,coriander powder,1/2 daj patta,cloves,and green and black cardamom,cook for 30- t0 40 minutes, or put it presser cooker 4-5 (10 to 20 minutes)whistle till the mutton cooked.
Heat oil add cinnamon,1 green cardamom,block cardamom,few saunf,2 cloves,1/2 bay leaves chopped tomatoes, onions,curry leaves fry for few minutes
When done open the cooker and simmer ,pour to the mutton gravy and add coconut milk and salt simmer till the gravy is thick ,sprinkle chopped coriander leaves
Serve hot😋

FENUGREEK MANGO

noreply@blogger.com (soundaram) — Thu, 16 Jul 2009 18:49:00 +0000

FENUGREEK MANGO
Ingredients
4-6 raw Mango
2-3 Tsp fenugeek seeds(mathi seeds)
1/4 tsp turmeric powder
5-8 whole red chilli
3-4 tsp salt
1 tsp mustard seeds
1 pinch of asafoetide
3-4 tsp Til oil(Sesame oil)
METHOD

Wash and dry the mangoes
Cut the mangoes in to pieces
Roasted the fenugreek seeds and red chill
Add turmeric powder,fenugeek seeds,red chilli ,asafoetide and salt make a smooth powder
Heat oil add mustard seeds when they cracked add the chilli,fenugreek masala powder fry for few minutes and add the mango fry for while and add little salt and mix well .remove from fire.
This pickles can be kept 6-10 days.

FRENCH TOAST

noreply@blogger.com (soundaram) — Tue, 14 Jul 2009 14:30:00 +0000

FRENCH TOAST
Ingredients
100 ml Milk
3 Teaspoon sugar
4-5 slices of Bread
1 -2 Egg
1/4 tsp salt
2-3 tsp butter
few drops of vanilla essence
METHOD

Beat the eggs in a bowl till frothy.
Add sugar,salt,vanilla essence and milk ,mix well and beat the mixture very well till the sugar dissolves.
Heat tava over low flame add little butter in slightly,soak the slices of bread in above mixture for few minutes and take it out fry the slice of bread on the tava both the side till brown.
serve hot sprinkle honey or sugar syrup on the bread.

MUTTON CHOP WITH POTATO

noreply@blogger.com (soundaram) — Sun, 28 Jun 2009 11:44:00 +0000

MUTTON CHOP WITH POTATO

Ingredients

500 g mutton chops

3-4 potato(boiled)

3 tomatoes

1 green chilli

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tsp saunf

1/4 tsp jeera

3-4 pepper corns

1 onion

3-4 garlic

1 small stick cinnamon

oil

1 tsp fresh coconut

salt to taste

1 tsp chutney dal or roasted channa dal

METHOD

Chean and washed the mutton chop.
Boiled the potato and cut Small pieces.
Chop tomatoes,slice the green chilli,cut the onion small pieces.
Take fresh ed coconut,1 garlic and chutney dal make a paste .
Take turmeric powder,red chilli powder,coriander powder,1/2 tsp saunf,1/4 tsp jeera ,pepper corn and garlic make a paste.
Heat oil add green chilli,cinnamon and onion fry for few minutes it get brown add the turmeric paste fry for few minutes, simmer the fire and add the tomatoes and mutton chop fry few minutes add 1 tsp oil cook for 5-8 minutes in the oil and add 2 cup water ,salt and cooked another 5-10 minutes till the mutton cooked .when the mutton cooked add the potatoes and the coconuts paste .simmer for another few minute s till the gravy get thick.
serve with rice or roti

COW PEAS CURRY

noreply@blogger.com (soundaram) — Sun, 28 Jun 2009 11:43:00 +0000

1/4 cup Cow peas (karamani -tamil.Tel-Bobbarlu,Hindi-lobia,Marathi-Chavli,other name-Nishapana)
1 green chilli whole
2 tomatoes
1-2 onions
1 lime size tamarind
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coriander powder
few curry leaves,coriander leaves.
1 tsp oil
water
salt to taste

METHOD

soak the tamarind in 1 cup water and extract the juice and add 1 cup water.
chopped the onions and tomatoes fine pieces.
heat a pan and roasted the cow peas for few minutes,little light brown.and put in to the pressure cooker ,boil the cow peas.(2 whistle)
take the tamarind juice add ,turmeric powder,red chilli powder,coriander powder,few chopped tomatoes,1 green chilli whole,and salt
heat oil in the pan add muster seeds when they cracked add urad dal ,and add chopped onions fry few minutes when onion browned add the chopped tamotoes fry for few minutes,
Add the tamarind juice mixture ,Cook for few minutes when it boiled add the cooked cow peas ,simmer the fire keep on another few minutes till the gravy get thick .Garnish with coriander leaves,sprinkle a pinch of garam masala.
serve with rice or rodi.

Dry Fish Curry

noreply@blogger.com (soundaram) — Sun, 28 Jun 2009 11:42:00 +0000

Dry Fish Curry
Ingredients
Dry fish 100 gram (dried Anchovy)
2-4 egg plant
200 gram kabuli channa(chickpea)
1 tsp red chilli powder
1-1/2 tsp coriander powder
1/2 tsp sambar powder
1/4 tsp turmeric powder
1 lime size tamarind
few curry leaves
2 onion
1 green chilli whole
2 -3 tomatoes
oil
salt 1 tsp

METHOD

Soak the channa over night OR soak 6-8 hours.
Soak the tamarind 1 cup of water extract the tamarind juice .keep aside.
Next day boil the channa in a pressure cooker.
Chop the onions,tomatoes,egg plant,and green chilli in to small pieces
Heat big pan add the channa water and add all the vegetable cook till the vegetable cooked .
Now add all the masala powdered and tamarind juice and channa bring to cook 5 - 10 minutes.If nessery add water.
Heat oil in a pan add saunf and mathi seeds curry leaves and the dry fish fry for few minutes
Now add to the gravy keep on simmer till the dry fish cooked add 1/4 cup coconut milk keep few minutes .
Serve with rice.

PARUTHIPAL KANJI

noreply@blogger.com (soundaram) — Sun, 28 Jun 2009 08:26:00 +0000

PARUTHIPAL KANJI
cotton seeds kheer

PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer )
Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery.
PARUTHIPAL KANJI
Ingredients
1 cup paruthi (cotton seeds)
1/4 cup rice
3-4 tsp cup fresh coconuts
1/2 cup coconuts milk
1 tsp dry ginger powder
1/2 tsp green cardamom powder
1-2 cup jaggery or karupatti
3-4 tsp coconuts pieces
a pinch of salt
METHOD

Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours,
Next day add water grind the cotton seeds and take out the juice(cotton seeds milk).
Grind the rice and fresh coconut on rava Constancy,
Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup.
Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside.
Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut pieces are 3-4 tsp)
Heat a pan add the cotton juice and some water bring to boil the juice and simmer the fire ,stir .
Add the grind ed rice gradually in to the milk cook over simmering add little water stirring constantly with a wooden spoon ,cook the milk and rice mixture with constant string till it is of creamy consistency.till the keer thickens .
Add the jaggery syrup stir and give on one boil and add the coconut milk cook a minutes .remove from fire.
serve cold garnish with fryed coconutes.

This keer is good for cold and cough on the rainy season.cotton seeds gives body cool.

PARUTHIPAL KANJI-2
INGREDIENTS
1 cup cotton seeds
1 cup pannam kalkandu or jaggery
1/4 cup rice.
1/4 cup cow milk
2 tsp dry ginger powder
1/ tsp mathi seeds(fenugreek seeds)
3-5 pepper corn(val meelagu)
1-2 thipli
1 tsp tsp coriander seeds whole
athimaduram 1 small pieces
METHOD

Soak the rice .mathi seeds and cotton seeds separately on overnight
Next day grind the cotton seeds with little water take out of the juice,
Grind and powdered the (coriander seeds,green cardamom,pepper corn,athimathuram,thipuli,dry ginger )make a powder,
And grind the rice rava constancy.
Cook the cotton seeds milk bring to boil add and rice mixture ,fenugreek seeds and cook ,with constants string till it the rice and mathiseeds cooked and it is of creamy consistency.
Add pannam kalkandu and ginger masala powder and the cow milk .bring to one boil.
cool and serve.

Mutton Red Chill Fry

noreply@blogger.com (soundaram) — Sun, 28 Jun 2009 06:01:00 +0000

Mutton Red chilli Fry
Mutton redchilli fry
Ingredients
500 mutton
15-20 small baby onions
8-10 whole red chillli
2 tsp jeera(cummin seeds)
1 /4 tsp red coriander powder
1 tsp curd
1/4 tsp turmeric powder
salt to taste
0il
METHOD

Wash and clean the mutton
Add coriander powder,turmeric powder,curd and salt.Keep on 15 to 20 minutes
Heat oil add jeera ,red chilli whole fry for few minutes and add the onions fry for few minutes and add the marinate mutton fry for few minutes ,simmer in the fire and add 1 tsp oil fry for 5 minutes ,when the mutton half cooked add 2- 3 cup water and cooked till the gravy get thicken.
serve with rice

PRAWN FRY

noreply@blogger.com (soundaram) — Wed, 24 Jun 2009 10:31:00 +0000

Prawn fry
Ingredients

500 gram Prawn

8-10 whole red chilli

1 tsp saunf

3-4 small onions

1 tomato

1 green chilli whole

1 tsp salt

4-5 garlic

3 -4 tsp oil

METHOD

Clean and wash prawn
soak the red chilli and saunf in a warm water for 10 -15 minutes
put all the ingredients(soaked saunf,red chilli,garlic,onions,greenchilli,tomatos and salt) make a paste
heat oil add the masala fry for few minutes when this masala cooked and oil separate add the prawn, fry few minutes and add water(the prawn leavel +1 ") cook for 5-10 minutes when the prawn cooked simmer for another few minutes till the prawn get thick
serve with rice or roti

RAjMAH CURRY

noreply@blogger.com (soundaram) — Mon, 22 Jun 2009 16:00:00 +0000

RAJMAH(RED BEANS)CURRY
Ingredients
500 g rajmah
2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp dry ginger powder
1/4 tsp garam masala powder
3 green cardamom
1-2 big black cardamom
4-5 cloves
1 small stick cinnamon
1 lime size tamarind or 2-3 tsp tamarind paste
1 tsp aniseed's (sanuf)
salt to taste
3-4 tsp oil or ghee
2-3 pinch of asafoetide

METHOD

Soak rajmah over night
Boil them in same water when the rajmah soaked
Drain the water and keep aside
Crushed the green cardamom,black cardamom,clove,cinnamon.
Heat oil in a pan add aniseeds ,asafoetide,crushed cinnamon cardamom powder,fry few minutes and add red chili powder,garam masala powder,dry ginger powder,and salt and little water fry for few minutes in simmer the oil separated add the drain water bring to boil .when it boil the grave get thick add tamarind paste and the rajmah keep on simmer another few minutes ,till the gravey cooked and get thick .
Serve with rice or roti.