Thani Naadan

Mutta Kuzhalappam /Coconut Pancake Rolls

2014-04-24T11:51:00.000+04:00

Ingredients:

Maida - 1 cup
Egg - 1
Sugar - as required
Grated coconut - 1 cup
Cardamon -2
Milk - 1/2 cup
Salt

Method:

In a bowl, whisk together milk , maida ,salt ,1 tsp sugar ,1 cardamom and egg.
Transform this batter into a blender (mixer) and blend well.(Add water if required).Make the batter like the consistency of dosa.
Take another bowl ,mix grated coconut ,sugar & cardamon well. ( You can also heat this mix in a pan to melt sugar and coated well on coconut).
Heat a tawa or frying pan.
Make pancake by pouring 1-2 spoon of batter onto tawa.
Using the back of the spoon to spread batter into a round shape.
After 1-2 minutes, flip carefully with a thin spatula, and cook until light browned on the other side.
Fill coconut mix and roll it .
Serve hot.

Paneer Butter Masala / Shahi Paneer Masala

2014-03-13T17:16:00.001+04:00

Ingredients:

Paneer - 250 gms

Curd /Yogurt -1/4 cup

Milk -1/2 cup

Tomato- 1 big

Onion - 1 big

Ginger - small piece

Green Chilly - 2-3

Cardamom - 3

Garam Masala -1/2 tsp

Red Chilly powder- 1/2 tsp

Tomato Sauce - 2 tsp

Butter or Ghee - 3 tsp

Salt

Coriander leaves

Method:

Heat a pan and add 1 1/2 tsp of butter .
Add chopped onion, crushed ginger,green chilly and cardamom and fry for 3-4 minutes.
Add tomato ,salt and cook covered till it become soft .
Add beaten curd and cook again for 5 minutes.
Add 1/2 cup water and remove from heat .Allow it to cool.
Blend this in a mixer till smooth paste.
Heat a pan with remaining butter and add blend gravy into it.
Add garam masala, red chilli powder ,tomato sauce.
Boil it to get thick gravy.
Add milk and paneer and boil 4-5 minutes.
When the gravy become thick consistent and paneer is done,remove from heat.
Garnish with coriander leaves.

Upma

2014-03-03T12:55:00.001+04:00

Ingredients:

Rava /semolina - 1 cup

Onion - 1

Green chilli -1

Ginger - 1 inch piece finely chopped

Copped vegetables- 1 cup ( 1/2 carrot, 4-5 beans, 10-15 fresh green peas)

Water - 2 cups

Ghee - 1 tsp

Oil - 3 tsp

Mustard seeds -1 tsp

Urad dal - 3/4 tsp

Curry leaves

Salt

Method:

Heat a kadai and add oil.
Splutter mustard ,then add urad dal curry leaves.
Add chopped ginger ,green chilly and onions.Saute well.
Add chopped vegetables and salt.
When onion become transparent add water and allow to boil.
Add ghee into it.
When water starts boiling reduce flame and add rava into it.
Stir continuously until upma reaches its consistency.
Remove from fire and close with lid for 1 minute.
Serve hot !!

Green peas Potato masala / Aloo Mattar

2014-02-21T17:22:00.000+04:00

Ingredients :

Green Peas - 1 cup (half cooked)

Potato - 2

Onion - 1 big

Garlic - 2-3 pods

Ginger - small piece

Green chilly - 1

Tomato - 1

Turmeric powder - 1/4 tsp

Red Chilly powder - 1/2 tsp

Coriander powder - 1 tbsp

Garam masala -1/4- 1/2 tsp

Fennel / Jeerakam- 1/4 tsp

Oil

Salt

Curry leaves( optional)

Coriander leaves

Method:

Heat a pressure cooker add oil .
Add crushed ginger,garlic & green chilly.
Add onions, curry leaves and saute well.Add salt .
When onions become light brown add turmeric powder,red chilly powder,coriander powder,garam masala and saute well.
Add cut tomato .Saute well till oil gets separated.
Then add green peas & potato and saute.
Add required water and close pressure cooker .
After 2-3 whistle ,wait for the pressure to release.
Heat pan ,pour oil and crackle fennel seeds.
Pour cooked curry into it .
When the curry become thick remove from flame and garnish with coriander leaves.
Serve with Chapati ,Naan etc..

Chilly Idli

2014-02-16T14:04:00.000+04:00

Ingredients:

Idly – 4-5 (cut into small pieces)

Ginger – small piece

Garlic – 3-4 pods

Green chili – 2

Capsicum – 1 (cut into small cubes)

Onion – 1 (cut into small cubes)

Pepper -1/4 tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 tbsp

Red chili sauce – 1 tsp

Corn flour – 1 tbsp
Maida - 1/2 cup
Curry leaves

Red color – 1 pinch (optional)

Salt

Oil

Method:

Make batter with maida,corn flour ,red color,salt & water.
Dip idly pieces & shallow fry.
Heat oil , add crushed ginger, garlic and green chili.
Add capsicum and onion, pepper & little salt .Sauté well.
When onion becomes translucent add fried idly pieces.
Add soya sauce, tomato sauce, chili sauce and sauté well.
Cover it for 1 minute & remove from fire.
Garnish with curryleaves.

Check out Idly recipe:

Cheera Thoran /Cheera Ularthiyadu / Spinach

2014-02-10T17:19:00.003+04:00

Ingredients:

Cheera /Spinach - 1 bunch

Green Chilly - 2

Shallots/ Chuvanulli - 5-6

Garlic pods - 3-4

Grated coconut - 1/4 - 1/2 cup

Turmeric powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Oil

Salt

Curry Leaves

Method :

Heat pan and add oil.
Splutter mustard seeds. Add crushed shallots and garlic pods & saute well.
Add curry leaves and length wise cut green chilies.
Add turmeric powder.
Add grated coconut and salt.
Then add finely chopped cheera/ spinach and saute well.
Cover it cook for 1-2 minutes.
Remove from fire.
Serve hot with rice or chapati !!

Egg Roast/ Egg Masala

2014-02-06T20:53:00.001+04:00

Ingredients:

Eggs – 3
Onion – 2
Tomato – 2 small
Ginger – 1 tbsp
Garlic – 1 tbsp,
Green chillies – 3

Turmeric powder – 1/4 tsp
Chilly powder - 1 1/2 tsp
Coriander powder – 1-1 1/2 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Curry leaves
Mustard seeds – 1/2 tsp
Salt – To taste
Oil

Method:

Boil the eggs .Keep aside.
Heat oil in a non-stick pan at medium heat and splutter the mustard seeds.
Add ginger, garlic and green chillies.
Add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden in color.
Add the chopped tomatoes.
Cook covered for a few minutes at medium heat until they get mashed up and the oil separates.
Add turmeric powder,chilly powder,coriander powder,garam masala powder.
Add little water to avoid the masala powders from getting burnt.
Add the eggs & mix well with masala.
Cover with the lid and cook for one minute at very low heat.
Serve hot !!

Chilly Chicken

2014-01-31T20:15:00.005+04:00

Ingredients:

Chicken – 500 gms (cut into small pieces)

Ginger – small piece

Garlic – 3-4 pods

Green chili – 2

Capsicum – 1 (cut into small cubes)

Onion – 1 (cut into small cubes)

Celery – 2-3 springs

Pepper -1/4 tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 tbsp

Red chili sauce – 1 tsp

Corn flour – 1 tbsp

Red color – 1 pinch (optional)

Salt

Oil

Method:

Mix chicken with salt and shallow fry.
Heat oil , add crushed ginger, garlic and green chili.
Add capsicum and onion, celery & pepper .Sauté well.
When onion becomes translucent add chicken & salt.
Cover and allow chicken to cook.
Add soya sauce, tomato sauce, chili sauce and sauté well.
Mix corn flour, red color in 1 glass of water.
Add this mix to chicken.
When the gravy become thick, remove from fire.
Garnish with celery.
Serve with fried rice or rice .

Check out rice recipes:

Chicken gizzard and liver fry (Vattum Karalum)

2014-01-25T20:05:00.000+04:00

Ingredients:

Chicken gizzard & liver - 500gms

Red chilly powder -1 tbsp

Coriander powder - 1 1/2tbsp -2tbsp

Turmeric powder -1/4 tsp

Garam Masala -1/2 tsp

Pepperpowder - 1/2 tsp

Shallots (chuvanulli) - 10-15

Garlic pods - 5-6

Ginger - small piece

Curry leaves- as required

Salt - To taste

Oil

Method:

Heat a pan and roast red chilly powder,coriander powder and turmeric powder till its raw smell gone.
Marinate this roasted powder with salt and garam masala on chicken gizzard & liver.Keep it aside for 15-30 minutes.
Heat a kadai and add oil.
Add crushed shallots, garlic,ginger & curry leaves.Saute well.
When shallots become light brown add chicken gizzard & liver and saute well.(Don't add water).
Cover it & cook for around 10 minutes .Stir occasionally.
Remove cover and stir occasionally until its water gets evaporates.
Then add pepper powder and drizzle some oil and saute well .
Remove from fire when meat become dark in color.
Garnish with curry leaves and serve hot !!

Vegetable Fried Rice

2014-01-19T21:24:00.000+04:00

Ingredients:

Basmati Rice - 2 cup

Carrot - 1

Beans - 10- 15

Green peas- 1/2 cup

Spring Onions - as required

Onion - 1

Garlic -2-3 pods

Ginger - Small piece

Green chilly - 1

Pepper - 1/4 tsp

Oil / Ghee - 2tsp

Soya sauce - 1 tsp (optional)

Salt

Method:

Wash and drain rice.
Cook rice and keep it aside.
Heat a kadai and add ghee .
Add ginger and garlic paste & green chilly.
Add chopped onions and saute till it become light brown.
Add vegetables and saute.
Add soya sauce & pepper powder.
Add salt.
Add cooked rice & combine well
Garnish with roasted nuts & raisins .
Serve with Chilly Chicken .

Check out chilly chicken recipe:

Broasted Chicken

2014-01-09T16:39:00.000+04:00

Ingredients:

Chicken – 6-8 pieces

Ginger paste- 1 tbsp

Garlic Paste – 1 tbsp

Soya sauce – 1 tbsp

Chilli sauce – 1 tbsp

Tomato sauce – 1 tbsp

Pepper powder – 1 tsp

Salt – 1 – 1 ½ tsp

Maida – 1 ½ cup

Egg – 1 no

Turmeric powder – ½ tsp

Water – 2 cup

Pepper powder – ½ tsp

Salt

Bread crumbs

Oats (optional)

Oil for deep frying

Method:

Marinate chicken pieces along with tomato sauce,soya sauce, chilly sauce, garlic & ginger paste,pepper powder,salt and water for 10 minutes .
Cook chicken pieces for 10 or till the chicken is 3/4 th cooked
Put off the stove and remove chicken pieces and keep it aside.
In another bowl make a batter of maida, salt, pepper powder,turmeric, beaten egg and water & Mix well.
Dip the cooked chicken pieces in the batter and then roll it on breadcrumbs + Oats till well coated.
Deep fry the chicken pieces till crisp and golden brown.

Mushroom Masala

2014-01-05T19:48:00.000+04:00

Ingredients:

Button Mushroom- 250gms

Onion – 1

Green chilly – 1

Garlic -1/2 tbsp

Ginger – ½ tsbp

Red chilli powder – 1 tbsp

Coriander powder – 1 tsp

Turmeric powder- ¼ tsp

Garam Masala – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves

Coriander leaves –for garnish

Salt

Oil

Method:

Wash mushroom and cut it into lengthwise.
Marinate mushroom with red chili powder, coriander powder, turmeric powder, garam masala, salt and keep it aside for 10 minutes.
Heat a pan with oil.
Put mustard seeds.
Add ginger and garlic paste & green chili.
Add onions and sauté well till it become light brown.
Add marinated mushrooms and sauté well.
Cover it and stir occasionally.
Remove from heat when done.
Garnish with coriander leaves.
Serve with chapatis or rice !!!

Chapati Rolls

2014-01-05T19:32:00.000+04:00

Ingredients:

Wheat flour / Atta – 1 cup

Carrot – 1

Green chili – 2

Onion – 1

Grated coconut – 2-3 tbsp (Optional)

Curry leaves- as required

Coriander leaves

Oil

Salt

Water

Method:

Make dough with wheat flour, water, salt & 1 tsp oil. Keep it aside.
In a pan heat oil.
Add grated carrot, sliced green chili and chopped onions & mix well.
Add salt, grated coconut, curry leaves & coriander leaves. Mix well and cover for 2-3 minutes.
Remove from heat.
Divide the dough into small balls & make small chapatis.
Take a chapati, keep 2 tbsp of stuffing and roll it.

Pork Varattiyadu

2013-12-28T21:08:00.001+04:00

Ingredients:

Pork: 1/2 kg

Onion: 1 small

Shallots:10-15 nos

Garlic -2-3 pods

Ginger- 1 small piece

Turmeric powder: 1/4 tsp

Chilli powder: 2 tsp

Coriander powder: 1 tsp

Garam Masala: 1/2 tsp

Pepper powder:1/2 tsp

Curry leaves

Coconut oil

Salt

Method:

Cook pork with onion sliced lengthwise,ginger & salt.Add only little water.
Roast chilli powder,coriander powder,turmeric powder & garam masala and keep it aside to cool.
Heat a pan and add oil.
Add crushed shallots, garlic and curry leaves & saute it.
Add roasted powders and saute.
Add cooked pork with its water.
Saute well until its water gets evaporated.
Add pepper powder & drizzle some oil.
Saute till dark color came.

Aviyal

2013-12-28T20:44:00.000+04:00

Ingredients:

Vegetables – 3 cups, cut lengthwise

Mango- 1 small

Turmeric powder – ¼ tsp

Chili powder- ½ tsp

Coconut – ½ cup

Green chili – 2-3

Jeerakam/Fennel seeds – a pinch

Yogurt – ¼ cup, beaten

Coconut oil

Salt

Curry leaves

Method:

Mix vegetables with turmeric powder, chili powder, and coconut oil, salt & curry leaves.
Heat a manchatti or heavy bottom pan and cook vegetables.
Add little water if required.
Grind coconut, jeerakam and green chili into a semi paste.
When the vegetables are ¾th cooked, add mango & ground paste. Mix well.
Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
Add yogurt and mix well & remove from the gas,
add the coconut oil and curry leaves.
Serve hot with rice.

Chicken Fry

2013-12-28T20:26:00.000+04:00

Ingredients:

Chicken -7-8 pieces

Onion-1

Curry leaves

Oil – To deep fry

For grinding:

Ginger – 1/2 inch

Garlic – 4 – 5 cloves

Turmeric powder – 1/2 tsp

Chili powder – 1- 2 tbsp

Pepper powder – 1/2 tsp

Coriander powder – 1/2 tsp

Lemon juice – 1 tbsp

Garam masala powder – 3/4 tsp

Fennel seeds – 1/2 tsp

Salt – To taste

Method:

Grind all the ingredients to a paste.
Remove skin and clean chicken pieces.
Marinate them with the ground paste overnight or for at least 1 hour in a refrigerator.
Heat oil in a heavy bottomed pan at medium heat.
Deep fry the chicken.
Fry the curry leaves & onions separately and garnish chicken pieces.

Beef Cutlet

2013-12-28T18:56:00.000+04:00

Ingredients:

Beef – 1/2 kg

Potato – 1

Shallots – 10-15 finely sliced

Ginger – 1/2 tbsp (chopped)

Garlic -1/2 tbsp (chopped)

Green chili – 2-3 (chopped)

Garam Masala – 1 tsp

Curry leaves

Bread Crumbs – 1 cup

Egg – 1 egg

Oil

Method:

Cook the cleaned beef with salt.
Mince cooked cooled meat in mixer or food processor.
Heat a frying pan and put oil.
Saute shallots till it becomes soft. You can use 1 onion instead of shallots.
Add chopped ginger, garlic, green chilies and curry leaves.
Add garam masala and little salt.
Add minced meat. Mix well. Saute the minced meat till it becomes dry. Keep it aside to cool.
Add mashed potatoes & mix well. Make small balls with the mixture & roll into desired shapes.
Beat the egg . Dip each cutlet in egg & roll with bread crumbs. Deep fry in oil.
Serve hot with tomato sauce and salad.

Butter Murukku

2013-12-23T18:28:00.001+04:00

Ingredients:

Rice Flour: ½ cup

Kadalamavu /Besan : ¼ cup

Pottukadala: ¼ cup

Cummin /Jeeram :1/4 tsp

Ghee or Butter: 2 tsp

Salt : To taste

Oil: Deep frying

Method:

Slightly roast and grind pottukadala.
Combine the rice flour, besan & pottukadala powder in a bowl.
Add the cumin seeds and asafoetida and salt.
Melt the butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a smooth dough.
Use the single star mould and start pressing the murruku in hot oil.
Cook till the oil sound subsides.
Drain in a kitchen towel

Uzhunnu Vada

2013-12-23T17:49:00.000+04:00

Ingredients:

Urud dal/Uzhunnu- 1cup

Ginger chopped-1" piece

Green chilies chopped-2 to 3 nos

Shallots chopped-6 to 8 nos

Black pepper corns-8 to 10 nos

Curry leaves chopped - 1 sprig

Salt to taste

Oil -to deep fry

Water

Method:

Wash and soak urud dal for 3 to 4 hours.
Grind it to a smooth paste without water, if required add little water.
Add ginger, green chilies, shallots, pepper corns, curry leaves and salt to taste to the ground paste and mix well.
Keep aside for 30 to 45 minutes.
Heat oil in a wok. Oil should be hot before putting vada’s.
Wet your palm with cold water and take a small portion of the dough and roll it into a ball. Slightly flatten it and make a hole in the center using your finger.
Put this into hot oil .Cook until it turns golden brown.
Serve with coconut chutney!!!

Idli

2013-12-17T12:28:00.003+04:00

Ingredients:

Black gram dhal /Uzhunnu - 1 cup,
Ponni Rice / Idli Rice - 3 cups,
Fenugreek seeds /Uluva - 1 tsp
Water - As required,
Salt - As required

Method:

Soak Ponni rice and Uzhunnu with uluva separately for five hours
Wash and grind the gram Uzhunnu with uluva and rice separately.
Mix and whip up the batter with your hands until everything is blended well.
Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours until it ferments.
After fermenting , add one tsp of salt or to taste.
Pour it on greased idli moulds and steam cook for 10-15 minutes
Serve them with Sambar and Coconut Chutney.

Puri / Poori

2013-12-17T10:37:00.001+04:00

Ingredients:

Wheat flour – 1 cup

Rava- 1 tsp.

Sugar – 1 pinch (optional)

Salt – to taste

Oil –for frying

Method:

Combine the wheat flour, 2 tbsp. of oil, rava, sugar and salt all and knead into stiff dough using enough water.
Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes.
Divide the dough into 12 equal portions.
Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in color from both the sides.
Drain it and serve hot.

Rava Idli / Semolina Idli

2013-12-17T10:25:00.000+04:00

Ingredients:

Rava -1 cup

Curd – 1 ½ cup -2 cups

Green chilly -1

Ginger – small piece finely grated

Grated coconut – ¼ cup

Carrot – 1 finely grated

Asafoetida/Kayam- 1 pinch

Mustard – ½ tsp

Chana dal – ½ tsp

Urud dal – ½ tsp

Ghee- 1 – 2 tsp

Cashew nuts – few (optional)

Baking Soda – 1 pinch

Curry leaves – as required

Coriander leaves – as required

Method:

Heat a pan and add ghee.
Splutter mustard and put chana dal & urud dal.
Add kayam , curry leaves & green chilly,ginger.
Add Rava into it & roast till it become light brown. Keep it aside to cool.
In a bowl mix rava with curd, grated coconut, grated carrot,baking soda, coriander leaves ,roasted cashew nuts. Keep it aside for ½ hour .
Pour it on greased idli moulds and steam cook for 10-15 minutes
Serve hot with tomato chutney.

Meen Curry

2013-12-17T00:18:00.001+04:00

Ingredients

Fish – ½ kg

Mustard seeds – 1 tsp

Fenugreek (uluva) – ¼ tsp

Ginger – small piece

Garlic – 2-3 pods

Small onion – 6-8

Kashmiri chili powder – 1½ – 2 tbsp

Coriander powder – 1½ – 2 tbsp

Turmeric powder – ½ tsp

Kudampuli – 3 pieces

Curry leaves –as required

Salt - as required

Coconut oil - as required

Method:

Soak Kudampuli in water for 10 minutes.
Mix chili powder, coriander powder & turmeric powder together with water & make a paste.
Heat oil in a meenchatti or a pan & splutter mustard & fenugreek.
Add crushed small onion , ginger & garlic ,curry leaves .Saute till it becomes soft.
Add the masala paste, salt & fry till oil starts appearing.
Add kudampulli & water for gravy.You can add same water which kudampulli soaks.
When the water become boils add fish pieces. Mix well by rotating the pan .
Cook till the fish is done & gravy becomes thick.
Put some curry leaves over it.
It will be more tastier on the next day !!

Beef Ularthiyadu /Beef Fry

2013-12-16T20:02:00.001+04:00

Ingredients :

Beef – 400 gm, cubed

Ginger – 2 tsp, chopped

Garlic – 2 tsp, chopped

Turmeric powder – 1/4 tsp

Shallots – 1 cup, sliced

Coconut cuts – 1/4 – 1/2 cup

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Green chilies – 2

Curry leaves – as required

Turmeric powder – 1/4 tsp

Coconut oil – 1.5 tbsp

Salt – To taste

Pepper powder (optional)

To roast and grind :

Coriander seeds – 1 tbsp

Dry red chilies – 6 – 7

Whole pepper corns – 3/4 tsp

Fennel seeds – 1.5 – 2 tsp

Cloves – 3

Cardamom – 2

Cinnamon – 1/2 inch

Star anise – 1 small

Method :

Heat a pan at medium heat. Add the dry red chilies and stir for 2 minutes. Add coriander seeds and stir for 1 – 2 minutes. Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind it into powder .
Marinate the beef with ginger,garlic,turmeric powder,ground masala powder – 2 tsp,salt for about 15 – 30 minutes. Pressure cook it by adding 1/4 cup water. Switch off and set aside for the pressure to release.
Heat oil in a kadai. Add the coconut cuts and fry until golden.
Add ginger, garlic, green chilies, sliced shallots, curry leaves and little salt. Saute until shallots turns light golden. Add the turmeric powder and remaining masala powder. Saute for a few seconds.
Add the cooked beef along with the gravy. Saute until dry .
Drizzle little oil and pepper powder ,stir fry for another 5 – 10 minutes, at low heat to make it brown and dark in color.

Dosa

2013-12-12T19:18:00.000+04:00

Ingredients:

Raw Rice -1 ½ cups

Urad Daal - ½ cup

Water - as required

Salt - 1 tsp

Ghee

Method:

Soak rice and Urad dal separately for 5 hours.
Grind rice and dal separately with water very finely.
Mix together rice, dal and salt.
Add water and stir well to form a loose batter.
Keep it overnight to ferment.
Pour one spoonful of batter on a frying pan or tawa as thin as possible.
You can apply ghee over dosa.
Serve hot with chutneys!!