South Indian Cooking

Urad dhal Vada / Medhu Vadai / Ulundu Vadai

noreply@blogger.com (sumi) — Sun, 29 Jan 2012 19:33:00 +0000

Medhu Vadai/Ulundu Vadai is a popular snack of South India. You can find it in all South Indian festivals; Let us see how to prepare tasty Medhu Vadai/Ulundu Vadai.

Ingredients

2 cups of Urad dhal/Ulundhu/ Black gram

1 Big Onion

3 Green chillies

½ inch Ginger

1 strand Curry Leaves

Coriander leaves

¼ tsp Asafetida

Salt to Taste

Oil to deep Fry

Preparation

Take skinless Urad Dall; wash and Soak in water for 1 to 2 hours.

Grind the soaked urad dal like a thick batter. While grinding mix water slowly like sprinkle the water (Don’t grind for long). Make the batter not too thick not too runny.

Finely chop the Onion, Green chillies, Ginger, Coriander leaves and Curry leaves. Mix all in the batter along with pinch of Asafetida and salt.

In a Fry Pan add oil and heat it, then take some amount of batter on your hand and make a small hole in the center using your thumb and drop it in oil.

Deep fry until become golden brown.

Serve hot with any chutney or Sambar or even with Ketchup.

Fish Fry South Indian Style

noreply@blogger.com (sumi) — Mon, 16 Jan 2012 20:14:00 +0000

There are various method to prepare Fish fry and this is one of the popular method in South India.

Ingredients:

1 Kg Fish(any fish)3 tbsp Chilli Powder
2 tsp Pepper Powder
1/2 tsp Tumeric Powder
1 tbsp Ginger garlic Paste

1 tsp Coriander powder(Optional)

1 tsp Sambar powder(Optional)
Salt for taste

Preparation:

Clean the fish and slice into pieces.
Marinate fish with all the above ingredients and refrigerate it for 30 min.
In a fry pan add oil, cook the fish pieces on medium heat both the sides until became crispy.

Spicy and tasty Fish fry ready

Bread halwa / Hydrabadi Double Ka Meetha

noreply@blogger.com (sumi) — Thu, 29 Dec 2011 23:08:00 +0000

Double Ka Meetha is one of the traditional Hyderabadi desserts from Mughlai cuisine family. It is an immensely rich sweet for special occasions. It also called as Dabal Ka Meetha

Ingridents
10 Bread Slices

5 tsp Ghee

10 Cashwenut

10 Almond (Badam)
10 Raisins

1 tsp Cardamom\Yalakai Powder

1 1/2 cup Milk

1 1/2 cup Sugar

Pinch of Saffron

Preparation

Soak almonds in warm water for some time and peel off the skin.
Roughly chop the almonds and pistachios.

Remove the hard crust of the bread slices and cut them into halves diagonally.
Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.
Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan. Now fry on medium high flame till bread slices turn dark golden brown on both sides. Remove the fried bread onto a plate.
Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
Alternatively, deep fry the sliced bread in enough ghee till dark golden brown.

Bring a cup of water to boil in a sauce pot, add sugar, half of saffron, half of cardamom powder.
Let the sugar melt and the syrup thicken a bit (around 8 minutes).
Remove the thick sugar syrup from heat.
Dip each slice of fried bread in sugar syrup and remove onto a bowl.

Bring milk to boil in a heavy bottomed wide pan.
Reduce the heat to medium and let the milk reduce its quantity to half.
Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.
Slowly arrange the bread slices in to the thickened milk.
Cook the bread slices in milk for a minute or remove the pot immediately from heat.
Garnish the prepared bread sweet with chopped pistachios and almonds.

Serve double ka meeta hot or chilled.

Why don't we trust nature? It can very well be our doctor

noreply@blogger.com (sumi) — Sat, 24 Dec 2011 20:21:00 +0000

"Recently I read this article the subject is very useful for everyone, so I am posting here"

Tulsi for cold, dhurva for longevity, bilwa for cleansing, vallarai for memory power, curry leaves for indigestion and good hair growth and a host of other herbs are the saviours from tiny ailments in villages.

An apple a day keeps the doctor away. A garlic clove a day chases asthma away. A carrot a day keeps the ophthalmologist away . . . a dentist away and cancer away. Deep breathing exercises 20 minutes a day can keep most diseases away. A few yogasanas a day can keep most diseases away.

These are some of the sayings that we don't trust. Everyone one of us has some health ailment or the other. Some have severe headaches, others develop breathing problems, yet others get serious problems such as heart or lung ailments. But have you ever taken an apple or carrot a day as you must have learnt by heart in your primary school?

We don't trust nature. Most of us do not drink rainwater. Rainwater may be slightly contaminated with dust and other chemicals on the first day and from the roof that may be coated with chemicals, but one can harvest it directly from the skies. Keep a clean tub right in the open on the terrace. This can be done the second day of heavy rain. The first day, the water from the skies can wash away dust and other particles in the atmosphere. Then it can be double-filtered and stored in huge drums. This water can be filtered again for drinking.

One must experience the taste of rainwater. It is heavenly. An Australian study has confirmed that rainwater is very much safe for drinking and other household purposes and does not cause any illness. Most people have installed a rainwater harvesting system but use this water for bathing and washing and rarely for drinking.

Children love the rains. They love snapping those bubbles and having a bath. But today you find a lot of elders shooing them away from having fun in the rain all because they think they will catch a cold. Don't you get a cold even when you don't bath in rain? Your hair shines so well after a bath in rain/rainwater.

Working late or watching movies most of us have lost the habit of waking up early and doing some form of exercise. Schools back in the 1960s had morning prayer and some exercises in the open sunlight for about half-an-hour. Although yogasanas and breathing techniques have gained importance (more in the West), we turn to them for style, or when we have some ailment that refuses to budge with our popping pills.

Ancient texts kept at the Saraswathi Mahal library in Thanjavur, Tamil Nadu, about breathing exercises have this to say. Practising a certain type of deep breathing while studying (alternate right and left nostril breathing) can improve memory power and help you retain whatever you are studying. This text says that breathing should be practised on an empty stomach pretty early in the morning (studying early in the morning some time before sunrise). The text says that this way, you cannot forget whatever you have read. This is because the oxygen that enters your body clears congestion in the brain and enables it to retain whatever you have read with concentration in memory.

Deep breathing exercises practised just for about 10-20 minutes a day can improve eyesight, cure constipation, ward off most diseases. A person practising Asanas rarely gets any degenerative disease. It is advisable to learn these breathing exercises and yogasanas from a practitioner as there are rules about doing the same and they can cause harm if done in haste or on a heavy stomach or when ill.

While you can get rid of most skin problems by taking a sun-bath, we have the habit of seeing the sun when we travel to our workplace and on weekends after a late breakfast. Suryanamaskars have become a religious sign or practised to help us rid ourselves of paunches.

We use polyester garments and rarely expose ourselves to cool air or sunlight. The fresh air can give you a cold or fever. We get the idea that standing in cool air can give us a cold whereas overeating and eating junk foods or drinking colas cannot.

A lot many people are scared of tasting seasonal fruits. Mangoes are a ‘no' ‘no' for fear of our sugar levels rising or our getting diabetes. Whoever said fruits will usher in diabetes, and not a sedentary lifestyle and wrong eating habits? Bananas no, potatoes no, carrots no. There are a lot of self-analysed ‘Nos.'

Tulsi for cold, dhurva for longevity, bilwa for cleansing, vallarai for memory power, curry leaves for indigestion and good hair growth and a host of other herbs are the saviours from minor ailments in villages. People living in cities cannot even identify common herbs, much less use them to benefit. Looks like we don't trust nature.

Delicious Butter Biscuit

noreply@blogger.com (sumi) — Fri, 16 Dec 2011 22:32:00 +0000

Butter biscuit is a tasty evening tea time snack for kids. We can prepare in home by simple method.

Ingredients

4 cups Maida/All purpose flour
¾ cup corn flour
2 tsp Ghee (Clarified butter)

1 ½ cup Icing Sugar or Sugar
2 pinch Salt

1 pinch baking soda

Preparation

In a mixing bowl add melted ghee, salt, baking soda and sugar.

Then add the corn flour slowly and mix well.

Now add maida flour gradually; mix well until there are no lumps.

Dough should be thick and soft in consistency.

Take small lime size and roll them flat with a rolling pin; cut into round shape

In a baking tray spread some ghee or butter and arrange the biscuits and bake in 350 F preheated oven.

Keep approximately 15 to 20 minutes.

Delicious butter biscuits ready.

Lemon Rice South Indian Style

noreply@blogger.com (sumi) — Thu, 08 Dec 2011 23:29:00 +0000

Lemon Rice is a simple and traditional Recipe in South India. This recipe can be prepared in just a few minutes. Lemon Rice is a good for lunch.

Ingredients

3 tbsp Lemon Juice

2 cup cooked Rice

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add finely chopped Onion, finely chopped Garlic cloves, dry red chilies, chopped green chilies; Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add the lemon juice; and cook for few minutes in low flame until the Onion turns in pink color.

Finally add cooked rice and mix well.

Lemon Rice is ready for serve.

Note: you can add any nuts like Peanut (Ground Nut) or cashew nut while adding onion.

Dried Anchovies Fish Fry / Nethili karuvadu Varuval

noreply@blogger.com (sumi) — Tue, 29 Nov 2011 20:21:00 +0000

Anchovies Fish is a small salt water fish commonly found in scattered areas throughout the world's oceans and Dried Anchovies, known in Tamil as Nethili karuvadu. Anchovies are rich in healthy protein, essential vitamins (vitamin E and D) and minerals (calcium and selenium). Anchovies are also a good source of heart friendly polyunsaturated fatty acids because it can help lower the cholesterol level and reduce the risk of heart disease. Dried Anchovies Fish Nethili karuvadu Varuval is a popular and spicy recipe in South India.

Ingredients:

150 gm Nethili karuvadu

2 Onions

2 tsp Red chili powder

1 Tomato

1 Green chilly

½ tsp Turmeric powder

Salt for taste

4 tsp Oil

Preparation:

Clean and wash the Anchovies / Nethili karuvadu.

In a pan add Oil for fry and add Nethili karuvadu (Anchovies), Turmeric powder, 1½ tsp Red chili powder and salt. Fry well for few minutes till the Nethili karuvadu (Anchovies) cook and like crispy.

In a separate fry pan add Oil and finely chopped Onion with Green chili, ½ tsp Red chili powder and Chopped tomato; fry until the onion become transparent. Finally add Nethili karuvadu (Anchovies) mixture and fry for 2 more minutes.

Spicy and tasty Dried Anchovies Fish Fry / Nethili karuvadu Varuval ready

Serve hot with any Rice variety.

Thattu vadai / Thatai Crackers

noreply@blogger.com (sumi) — Sat, 26 Nov 2011 19:39:00 +0000

It is a popular crispy snack of South India. People from various regions call it as Tattai murukku, Nippetu, Thattu vadai in Tamil Nadu.

Ingredients:

2 cup Rice Flour

¼ cup splited chick peas (Chana dhal)

3 tbsp Butter

2 tsp Chili powder

3 tbsp Gram flour

1 strand Curry leaves

2 Dry red Chilies

2 tsp Sesame seeds (Optional)

Pinch of Asafetida

Salt for taste

Oil for fry

Preparation:

Soak the splited chick peas (Chana dhal) for an hour in Water.

Roughly grind the Curry leaves and Red dry chilly.

In a bowl mix the grinded items with Rice flour, Chana dhal, Gram flour, Chili powder, Asafetida, Butter and Salt with little water.

Dough should be thick in consistency.

Take small ball like dough and flatten it like thin disk shape; immerse it into the hot oil.

Deep fry on both sides until become golden color and like crispy.

Crispy Thattu Vadai/ Thatai ready. Serve as a Tea time snack.

Bottle gourd Fry / Surakai Poriyal

noreply@blogger.com (sumi) — Tue, 22 Nov 2011 20:37:00 +0000

Bottle gourd is a popular vegetable in India; water content is high in Bottle gourd and very nutritious and healthy. This helps in weight loss also; normally in South India for poriyal (Sabji/fry) we use coconut with all vegetables, those who want to slim take Bottle gourd recipes but avoid coconut.

Ingredients:

1 medium sized Bottle Gourd

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

2 tbsp grated Coconut

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

Peel the skin of Bottle Gourd and cut into small pieces.

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add the Big Onion finely chopped, dry red chilies, green chilies chopped;

Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add Bottle gourd; mix well with little water and close the pan for 5 minutes.

Finally add grated Coconut and cook for another 5 minutes in low flame.

Serve hot with Rice or Roti.

Crispy Cauliflower Chilly Fry

noreply@blogger.com (sumi) — Mon, 14 Nov 2011 21:54:00 +0000

Cauliflower Chilly is a popular Indian recipe. Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.

Ingredients

1 medium size Cauliflower florets

3 tsp. of Red chili powder

2 tsp. Corn flour

½ tsp. of Turmeric powder

1 tsp. of Ginger Garlic paste

1 ½ tsp. of Curry powder

½ tsp. of Pepper powder

1 Egg (optional)

Salt for taste

Oil for fry

Pinch of Ajinomoto (optional)

Cleaning process for cauliflower

In a vessel, add water and boil with pinch of turmeric powder and salt, add cauliflower florets in boiling water. Switch off the flame and keep the pan closed for two minutes; make water to drain and keep the half cooked cauliflower florets in open air to cool.

Preparation

In a bowl marinate the cauliflower florets with egg, turmeric powder, red chili powder, ginger garlic paste, curry powder and Corn flour; mix well with water then add some salt, pepper and pinch of Ajinomoto; mix it well then keep it aside for at least an hour (or) refrigerate it for 20 Minutes.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.

Serve hot with Ketchup or any Chutney with some Onion salad.

Vegetable Pulao Recipe

noreply@blogger.com (sumi) — Mon, 07 Nov 2011 21:52:00 +0000

Vegetable Pulao is an Indian Rice recipe contains variety of Green Vegetables with the flavor of Ghee; you can use Butter instead of ghee. Vegetable Pulao is a Simple and light recipe which is easy to prepare.

Ingredients:

2 cup Basmati rice

1/2 cup Green Peas

1/2 cup carrot

2 Green chilis

2 Onions

5 tbsp Ghee (clarified butter)

2 piece cinnamon

2 pods cardamom

2 cloves

2 bay leaves

4 cup water

Salt for taste

Directions:

1. In a pressure cooker add Ghee then add crushed Cardamom, Cloves, Bay leaves and Cinnamon; fry for a minute.

2. Add chopped Onion; fry until the raw smell goes.

3. Now add Green Peas, finely chopped Carrot and Green chili’s fry well.

4. Add the rice and fry for another 2 minutes.

5. Add 4 cups of water and salt close the cooker give 2 whistle, Vegetable Pulao ready.

Serve Hot.

Ven Pongal a Traditional Tamil Recipe

noreply@blogger.com (sumi) — Tue, 01 Nov 2011 21:13:00 +0000

Ven pongal is a popular breakfast recipe of Tamil people in South India, Ven pongal also prepared during the farmer festival called Pongal festival falls on every 15th January along with another dish called “Sakkarai Pongal”.

Ingredients

1 cup Rice

¼ cup Green gram dhal

1 tbsp Black pepper

1 inch chopped Ginger

1 strand of Curry leaves

6 Cashews

Salt

5 tbsp Ghee or Butter

3 1/2 cup water

Preparation

1. Cut the Cashews into small pieces.

2. In a hot cooker add ghee, curry leaves, black pepper, salt, cashews and ginger.

3. Fry it well, a nice aroma will come.

4. Add water, green gram dhal, rice and salt.

5. Give 5 whistles and check the consistency, It should be like mashed.

6. Serve hot with Coconut Chutney and Sambar.

Boiled Egg Masala Fry

noreply@blogger.com (sumi) — Fri, 28 Oct 2011 16:31:00 +0000

Boiled Egg Masala Fry is a simple and tasty recipe in South India. There are various methods to prepare Egg Masala in India. In our family we use this method to prepare Egg Masala which is more spicy and tasty.

Ingredients:

3 Eggs

1 cup Onion chopped

1 tsp Red chili powder

Salt for taste

3 tsp Oil

Preparation:

Boil the Eggs and cut it into small pieces

In a fry pan add Oil and finely chopped Onion fry until the onion become transparent

Then add Eggs, Red chili powder and salt

Fry well for 3 minutes

Spicy and tasty Boiled Egg Masal Fry ready

Serve hot with Rice or Roti.

Plantain Fritters / Valakkai Bajji

noreply@blogger.com (sumi) — Sun, 23 Oct 2011 21:30:00 +0000

Bajji is very popular and tasty snack in South Indian states like Tamil Nadu, Andra and Karnataka. We can prepare Bajji with various vegetables like Plantain, Onion, Potato, Bell Peppers (Capsicum), Eggplant / Brinjal and even with Ladies Finger or Sliced Bread and Papads, only the batter will be same. In Tamil Nadu you can see Bajji varieties in all Tea shops. Let us see how to prepare simple Valakkai Bajji...

Cook Time: 20 Min | Servings: 4 Persons

Ingredients:

2 Plantains (Raw Banana or Valakkai)

1 1/2 Chickpea flour/Besan/Kadalai mavu

3 tbsp Rice flour

1 tsp Red chilli powder

1 pinch baking soda

1 pinch Asafoetida/Perungayam

Salt to taste

Oil for deep fry

Directions:

1. Peel off the skin of plantain on corners only.

2. Slice the plantain into thin pieces.

3. In a bowl add Besan, Rice flour, Red chilli powder, Baking soda, Salt and Asafetida.

4. Add water slowly and mix well until there are no lumps.

5. The batter should be thick in consistency

6. Dip a piece of sliced plantain into the batter and immerse it into the hot oil

7. Deep fry on both sides until become golden brown.

8. Serve hot with chutney or sauce.

Horse gram / Kollu chutney a Healthy Recipe

noreply@blogger.com (sumi) — Mon, 17 Oct 2011 20:31:00 +0000

What is Horse gram?

Before going for cooking let's see What is Horse gram?, It may helpful for those who don't know about benefits of Horse gram.

Horse grams are an oval shaped bean that is usually thin and relatively small . It is a leguminous plant, Dolichos biflorus, a native of tropical and subtropical Africa and Asia, extensively cultivated in Southern India as a food-plant. In India, horse grams are called as கொள்ளு (Kollu) in Tamil, മുതിര (Muthira) in Malayalam, ఉలవలు(Ulavalu) in Telugu, Cowpea in English, Kulti in Hindi, Dou in Chinese, Habbul Kulth in Arabic.

Health Benefits of Horse gram

Horse grams can helps in lower the cholesterol levels

It is known to have phenols which help in Weight Loss.

It is an excellent source of protein and contains good levels of the iron and minerals molybdenum.

It is an good source of vitamins and amino acids.

Its use in the diet is good for women as their menstruation is purified.

Horse grams are normally used to feed horses, though it is also commonly used in Tamil dishes, including kollu porial, kollu avial, kollu sambar, and kollu rasam.

Here I am going to explain about the simple and healthy Kollu/Horse Gram Chutney.

Ingredients

1 cup of Kollu (Horse gram)
4 no of Dry red chili

Small amount of Curry leaves

2 no of Garlic

1/4 tsp of Mustard seeds

1/4 tsp of Urad dal (White Lentil)

15 no of Small Onion (chopped)

Oil

Salt

Preparation

Wash and boil the Kollu (Horse gram)

In a pan add oil Mustard seeds, Urad dal, Small Onion, Dry red chili and Curry leaves; fry it well

Allow to cool the above ingredients

In a blender add the cooled ingredients, water and garlic pods grind into thick paste

while grinding use Kollu (Horse gram) boiled water.

Healthy Kollu/Horse Gram Chutney.

Note: Horse gram is not good for pregnant woman, or a person suffering from plethora or tuberculosis. It also causes the formation of excessive bile.

Banana and Semolina(Rava) Kachayam

noreply@blogger.com (sumi) — Fri, 14 Oct 2011 20:07:00 +0000

Kachayam is a popular and traditional Tamil Nadu sweet which is having the delicious taste. Kachayam is also famous in other South Indian States. While cooking you may feel the aroma of Cardamom and Banana mix. Time less and easy cooking.

Cooking Time :20 Min. | Servings :5 Persons

Ingredients

1 cup Maida or All purpose flour

1 cup Semolina (white Sooji/Rava)

3 Bananas

4 Cardamom Pods

1 Cup Sugar

2 tsp grated Coconut (Optional)

1 pinch Baking soda powder

Water

Oil for deep frying

Direction

In a bowl peel the Bananas and mash them well.
Add Maida, Rava, Cardamoms, Grated Coconut, Baking soda and Sugar with the mashed Banana.
Add the water with the mixture little by little and make batter like idli/dosa consistency.
Heat the Oil in a frying pan.
Take a small amount of mixture using small and round shaped ladle.
Drop the dough into hot Oil and deep fry until become golden brown on both sides.
Now the kachayam is ready to serve.
We can serve it Hot or even store this kachayam upto 2 weeks in a cool and dry place.

Note: I am using Coconut it is optional and Instead of sugar and Maida we can use Jaggery and wheat flour which is healthier than this and using this method is called Kodumai Kachayam.

Try this recipe in your home and If you like, leave some comments which may encourage me more.

Pakistani Kadai Chicken or Karahi Chicken

noreply@blogger.com (sumi) — Sun, 09 Oct 2011 03:36:00 +0000

Kadai Chicken Recipe is the most popular spicy and delicious recipe in Pakistan and North Western region of India. This recipe is also known as Karahi Chicken or Chicken Karahi because the name Karahi is a type of Vessel used to cook, which is a thick bottomed circular and deep bowl like pan. This recipe is nowadays popular in South India also. Let us see how to prepare delicious Kadai Chicken Recipe.

Cooking Time :40 Min | Servings :3 Persons

Ingredients

½ kg Chicken

1 big Onion

2 medium sized tomato's

3 tsp of ginger garlic paste

¼ tsp Turmeric powder

1 tbsp red chili powder

½ tbsp coriander powder

¼ tsp cumin powder

Salt

Water

5 tbsp Oil

Coriander leaves

Preparation

Wash the chicken then add turmeric powder and some salt and keep aside.

In a thick bottomed kadai/Pan add oil and then add chopped onion, note that Onion is the main ingredient for Kadai Chicken. When the onions become transparent add finely chopped tomato, fry the tomato until it become mashy. Now add the chicken pieces and fry for two min then add ginger garlic paste, red chili powder, coriander powder, cumin powder and salt then fry it well, Add required water to the chicken and allow it to boil for around 10 minutes and you may see the oil starts separated and comes to top, garnish with coriander leaves and you may feel the aroma of the gravy.

Serve the Kadai chicken hot with Rotti, Paratha or Nan.

Karanai kizhangu Puli Kulambu / Yam Ordinary Curry

noreply@blogger.com (sumi) — Tue, 04 Oct 2011 22:00:00 +0000

Karunai kizhangu is called Yam Ordinary in English and Karanai kizhangu Puli Kulambu is a popular recipe in Tamil Nadu which is a good combination for rice in lunch time.

Ingredients:

3 No. (Big size) Karanaikelangu
1 Big Onion(lengthwise chopped)
10 Small Onion
2 Tomato (chopped)
3 No. Garlic
Curry leaves
Pinch of Astofodia/Perungayam
1 Lemon size Tamarind
¼ tsp Mustaed seeds
¼ tsp Splitted urad dal
¼ tsp Cumin seeds
¼ tsp Fengreek seeds/venthayam
1 tsp Red chilli powder
1 tsp Sambhar Powder
1/2 tsp Coriander Powder
¼ tsp Turmeric Powder
Salt
Seasame oil
Sunflower oil
1 cup Coconut powder / Grated coconut

Preparation:

Wash and boil the Karunai kizhangu separately, add some lime juice while boiling.
Soak the tamarind in a cup of water.
Grind the grated coconut into paste.
In a kadai/pan add the Seasame oil, Sunflower oil, add the Mustaed seeds, Splitted urad dal, Cumin seeds, Fengreek seeds/vanthayam
After spluttering add the Big Onion lengthwise chopped, Small Onion, Chopped Tomato, Garlic, Curry leaves and Astofodia/Parungayam.
Fry till the tomato boil,then add the tamarind water, Red chilli powder,Sambhar Powder, Turmeric Powder, coriander powder, coconut paste and boiled Karunai kizhangu
Add salt, boil the kulambhu for 10 min.
Tasty Karunai kizhangu Pulli Kulambhu is ready, this will goes with rice.

Maida Crackers

noreply@blogger.com (sumi) — Fri, 30 Sep 2011 21:38:00 +0000

Maida Crackers is a Soft, tender and Crispy recipe, this is a South Indian style of recipe and quite different in taste like Mexican Corn Tortillas. Kids likes to taste Maida Crackers as a evening Tea time snack.

Ingredients

1 cup Maida

¼ cup Corn flour

3 tsp Butter

1 tsp Cumin seeds

Salt

Water

Oil for deep frying

Preparation

In a bowl add Maida, Cornflower, Cumin seeds, salt and mix with Butter and water.
Make it like a (Chapatti) thick dough roll them flat with a rolling pin cut into a diamond shape.
Deep fry it until become golden brown.
Serve with any chutney or ketchup.

Chicken 65 Recipe

noreply@blogger.com (sumi) — Tue, 27 Sep 2011 19:51:00 +0000

Chicken 65 is a spicy deep fried chicken basically from Chinese origin but here I am going to prepare Chicken 65 in South Indian style like Indo-Chinese, We can make Chicken 65 either with both Bone and Boneless Chicken. In the name "Chicken 65" I don't know what 65 exactly means, but I think it means 65 days old chicken. If anybody knows please write here.

Ingredients

½ kg. Boneless Chicken
3 tsp. of Red chilli powder
½ tsp. lemon juice

Pinch of Aji no moto

2 tsp. Corn flour

½ tsp. of Turmeric powder

½ tsp. of Pepper powder

1 ½ tsp. of Chicken Curry powder
1 tsp. of Ginger Garlic paste
1 Egg

Salt for taste

Oil for fry

Preparation

Wash and Cut the Chicken in medium size pieces, marinate the Chicken with egg, turmeric, red chilli powder, ginger garlic paste, chicken curry powder and Corn flour.
Add some salt, pepper and pinch of Ajino moto; mix it well then keep it aside for at least an hour (or) refrigerate it for 30 Minutes.
In a fry pan add oil and heat it.
Deep fry the chicken until became fully cooked and brown in color.
Serve hot with Ketchup or any Chutney with some salad.

Vegetable Samosa an Indian Snack

noreply@blogger.com (sumi) — Fri, 23 Sep 2011 21:48:00 +0000

Vegetable Samosa is another famous snack from India you can find this Samosa varieties in all over the India but the method and taste may vary based on the different areas like South India and North India. even it is famous in Pakistan, Srilanka and Arab countries also. let us see how to prepare Vegetable samosa in South Indian style.

Ingredients

2 cup Maida flour (or) all purpose flour

1 Carrot

1 potato

1 green pea

1 Onion

Salt for taste

1 pinch Baking soda

Coriander leaves small amount

½ tsp Garam masala(Optional)

½ tsp Chili powder

Oil for fry

Method of Preparation

Boil the Carrot, Potato, and Green peas. Mix boiled Carrot and Potato with green peas.

In a pan add some oil and add onion and fry it until the onion become transparent then add Salt, Garam masala and Chili powder fry until the raw smell goes finally add Coriander leaves now the stuff is ready make small balls and keep aside.

In a bowl add Maida, salt, baking powder and required amount of water

Mix it like thick dough and roll them flat with a rolling pin cut into a square pieces.

Take each piece and place the Vegetable mix in the middle and fold like a triangular shape, now Vegetable Samosa is ready for fry; deep fry it until become golden brown and serve hot with any chutney or ketchup

Note: Here I used few vegetables, you can use whatever vegetable you like.

Chocolate Cashew Cake Without Oven

noreply@blogger.com (sumi) — Tue, 20 Sep 2011 20:53:00 +0000

In India oven is not available in all houses, for them this is a good way to prepare cake in home without Oven. I am sure that your children's will like this cake very much. try this cake and give your feedback to us. let us see how to prepare simple Chocolate Cashew Cake Without Oven in quick period of time.

Ingredients
20-30 Marie Biscuit
1 tsp Cocoa Powder
Cashew nuts/Mundiri
Almond/Badam
5 tbsp Condensed Milk
3 tbsp Butter
2 tbsp Sugar or Icing Sugar
2 tsp Vanilla essence

Preparation
Take 20 to 30 Marie biscuits and powder the biscuits in a mixer-grinder. I choose Marie biscuit because sweet is less. now in a bowl add Cashews and Almond which broken into small pieces with powdered biscuits then add Cocoa powder, Vanilla essence, condensed milk and Powdered sugar. finally add slightly melted butter little by little in the dough and mix well and keep in refrigerator for 15 minutes. Divide the dough into small rounded pieces and refrigerated for an hour before serve.

Fried Cornflakes chicken

noreply@blogger.com (sumi) — Sun, 18 Sep 2011 21:11:00 +0000

Fried Cornflakes chicken is a different kind of recipe with the spicy Indian masala and Crispy Cornflakes, Children's like this taste. try this recipe and give me your feedback

Ingredients

5 Chicken drum stick

1 cup Cornflakes

¼ tsp Turmeric powder

2 tsp Chili powder

1tsp Ginger garlic paste

1 tsp Pepper powder

1 tsp Maida or All purpose flour

Salt for taste

1tsp Chilly chicken powder (optional)

1 Egg

Oil for deep frying

Preparation

Remove the skin and wash the chicken well
Marinated the Chicken drumstick with Turmeric powder, Chili powder, Ginger garlic paste, Pepper powder, Maida and Salt.
Keep the chicken aside for 3 hrs
Crash the cornflakes well with dough roller
In a plate pour the egg add beat it well
Take the marinated chicken dip it in the beaten egg and the roll it in cornflakes, then deep fry it well.

Cornflakes chicken ready.

Onion Pakoda a Crispy Indian Recipe

noreply@blogger.com (sumi) — Fri, 16 Sep 2011 16:36:00 +0000

Onion Pakoda is a crispy and spicy appetizer, which is a popular Tea time snack in South India particularly in Tamil Nadu and Andra same like fritters. Preparation of this recipe is not a tough one; let us see how to prepare Onion Pakoda...

Ingredients:

1 1/2 Chickpea flour/Besan/Kadalai mavu

3 tbsp Rice flour

2 Lengthwise sliced Onions

1 tsp Red chilli powder

1 pinch baking soda

1 pinch Asafoetida/Perungayam

1 strand Curry leaves

2 Green Chilli's

Salt to taste

Oil for deep fry

water if required

Method of Preparation :

Cut the onion into thin length wise pieces. Add salt to it. Keep aside for 10 minutes. Add Besan, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly and Asafoetida to the Chopped onion and mix nicely.
Don't add water as the Onion with salt leaves a good amount of water. If necessary just sprinkle a few drops of water and don't make the batter too thin.
Heat oil in a fry pan once heated put the curry leaves and fry for a minute then take fried curry leaves and keep aside. Fry the Onion mixture in oil until the Pakoda become brown in color.
Garnish the Onion Pakoda with fried curry leaves and Serve hot.

Coriander Chutney / Kothamalli Chutney

noreply@blogger.com (sumi) — Tue, 13 Sep 2011 17:54:00 +0000

Coriander chutney is a healthy and tasty recipe from South India. I am going to explain about How to prepare Coriander chutney in Tamil Nadu style. which is a best combination for Idly and Dosa.

Ingredients:

1 bunch of Coriander
1 cup of chopped Onion
1 no of Tomato
3 no of Green chilli
2 no of Red chilli
1/2 cup of Grated coconut
Salt for taste
¼ tsp of Mustard seeds
¼ tsp of Spitted Urad dal
1/4 inch of Tamarind

Preparation:

In a pan add oil, mustard seeds, spitted urad dal, after they start spluttering add the green chilly and red chilly. Add the chopped onion and tomato, fry it for few min then add the coriander leaves, fry until the raw smells goes. switch off the stove(heat in the pan is enough ) then add the grated coconut fry it well. then
grind the mixture with little water into thick paste.

South Indian Cooking

Urad dhal Vada / Medhu Vadai / Ulundu Vadai

Fish Fry South Indian Style

Bread halwa / Hydrabadi Double Ka Meetha

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Delicious Butter Biscuit

Lemon Rice South Indian Style

Dried Anchovies Fish Fry / Nethili karuvadu Varuval

Thattu vadai / Thatai Crackers

Bottle gourd Fry / Surakai Poriyal

Crispy Cauliflower Chilly Fry

Vegetable Pulao Recipe

Ven Pongal a Traditional Tamil Recipe

Boiled Egg Masala Fry

Plantain Fritters / Valakkai Bajji

Horse gram / Kollu chutney a Healthy Recipe

Banana and Semolina(Rava) Kachayam

Pakistani Kadai Chicken or Karahi Chicken

Karanai kizhangu Puli Kulambu / Yam Ordinary Curry

Maida Crackers

Chicken 65 Recipe

Vegetable Samosa an Indian Snack

Chocolate Cashew Cake Without Oven

Fried Cornflakes chicken

Onion Pakoda a Crispy Indian Recipe

Coriander Chutney / Kothamalli Chutney