Friday, May 17, 2013


Green chutney
               Coriander chutney
                                    Mint chutney

Ingredients

fresh mint leaves  – ½ bunch
coriander leaves  – ½ bunch
green chilli – 1
garlic – 1 pod
salt – 2 pinch or to taste
lemon juice – ½  tsp.
yoghurt – 2 tbsps.

Method

Wash leaves thoroughly and separate mint leaves from its stalks.  Put all the ingredients in a grinder and grind well into a smooth paste.  The chutney is ready to serve.

 This chutney can be stored as ice cubes.  Whenever you need the chutney you can put those cubes in room temperature and your fresh chutney is ready to use in few minutes. But don’t deforest or warm, which it may lose its freshness.

 

Monday, May 13, 2013

Varuthu Aracha Kozhi Curry


Varuthu Aracha Kozhi Curry

chicken - 1 kg

coconut - 3/4 cup (grated)
cinnamon – 3 pieces
cloves - 4 nos
cardamom - 2 nos
fennel seeds - 3/4 tsp

tomatoes - 2 nos

onion - 3 nos
green chillies - 5 nos
ginger-garlic paste - 2 tsps

turmeric powder - 1/4 tsp
red chilli powder - 1 1/2 tsps
coriander powder - 2 1/2 tsps


red chillies - 3 nos
curry leaves 2 strands
oil to saute
salt to taste (1 tsp)

Grind tomatoes to a soft paste.  Keep aside.

Dry fry coconut, cinnamon, cloves, cardamom, and fennel seeds, when it turns dark brown in colour, turn off the flame and let it cool, then grind to a soft paste and keep aside.

Heat oil in a pan, then add onion and green chillies and saute till it turns to a light brown color. Add ginger-garlic paste to it and stir for a minute or two.  Add turmeric powder, chilli powder, and coriander powder and again fry for a minute or two. Then add tomato paste and dried chillies, stir continuously till the oil oozes out.  At this point add chicken pieces with 1/2cup of water.  Mix it well with the gravy and cover and cook in a medium flame.  When the chicken is almost cooked, add coconut paste and curry leaves and let chicken cook fully.  It takes around 25-35 minutes to cook the chicken alone.

Now it s ready to serve.

Sunday, April 28, 2013

Pakka vada

 
  1. Besan flour/kadala podi - 1 cup
    Red chilli powder - 1/2 tsp
    Pepper powder - 1/4 tsp
    Asafoetida – a pinch

    Salt
  2. Oil to fry
    Curry leaves - add three-four leaves each time you fry the pakkavada
  3. Water to make the dough

Mix all the above  dry ingredients well and sieve the mix. Add water little by little and kneed well to make a smooth dough like chapatti.

Take a murkku press and fill it with dough and press straight to the hot oil and fry it well. Once it is done, take it out of oil. Excess oil can be drain using drain tissue paper. Now ready to serve.



Caramel pudding

Milk - 400 ml
Eggs - 4 nos
Castor sugar - 30 gms
Vanilla essence – 1tsp

For the Caramel:
Sugar - 100 gms
A little of hot water to make caramel syrup.
The below ingredients is optional:
Gelatin – 1 tsp
Hot water 2 tbsp
 
Use the same mould which you are going to steam the pudding for making caramel syrup. Put the sugar in the mould and heat in a medium flame till it turn to a brown color and whole sugar dissolve in it (remember don’t let it burn) once it turn add boiling water a little by little it gives a thick syrup consistency. (Chance to get hurt your hand with the steam while you add the water so be careful while you deal with that). When it is done twist the mould to coat the caramel on the sides of the mould. When the mould is cool you can see that the syrup turns to a thick layer.
Powder the sugar and cardamom seeds. Add eggs to it and mix it using the same mixer when it is dissolved well add milk little by little and also add vanilla and stir well.
Mix the gelatin and hot water together till the entire gelatin is dissolve in the water. Add this mixture also to the above mix and stir well.
Pour the mixture to the caramel mould. Now steam the mould for about 30 - 45 minutes. Take out from the steamer and let it cool. When it is cool, keep in the fridge for a hour or two. Now flip the content to a plate. Your caramel pudding is ready to serve.
 
 

Friday, April 26, 2013

Secret ingredient


Secret ingredient

Fenugreek seeds - 1 tbsp

Mustard seeds – 1 tbsp

Jeera seeds – 1 tbsp

 

Dry fry the all three ingredient till fenugreek’s color change a little. When it is cool powder the mixture

 

My secret ingredient is ready.

It can be used in Kalan, Theeyal, Fish curry etc.

Wednesday, April 24, 2013

Coconut Chutney for dosa.


Coconut – 1 cup
Ginger – 1cm piece

Green chilli  - 1no
Small onion 3-4 nos / ¼ onion
Curry leaves - 1spring
Tamarind - 2cm diameter ball

Salt to taste
Oil – tbsp
Mustard – ¾ tsp
Curry leaves – 1 spring
Dried red chillies – 2nos (cut into 2-3 pieces)



Grind coconut, ginger, green chilli, onion, curry leaves, tamarind and salt with little of water that you need for chutney. Once it done, keep aside.
Heat oil in a pan. And pop mustard.  Once the popping sound is finished, turn of the flame.  And add curry leaves and dried red chillies to it and give a fry till the chillies turn to brown colour. Add the above grinded mix to it and mix well.
Chutney for dosa is ready.

Tuesday, April 23, 2013

Thattu dosa

Thattu Dosa
 
  1. For Dosa Batter:
    White rice - 1cup
    Uad dal - ¾ cup
    Fenugreek – 1 tbsp
  2. Cooked parboiled rice ¼ cup (optional)


    For Dosa Batter:

    Wash and soak all the first ingredients above for about an hour or two
    Grind all the soaked ingredients to a very fine paste. Then add cooked rice and grind. Add water a little by little to reach the required consistency. Remove and keep aside in a big vessel over night or atleast 6 hours depends in the room temperature. If its winter you must keep more than 6 hours.


    When it is ready to cook add salt to taste.

    Heat dosa pan. Use a medium flame to cook. Pour 1/2 ladleful batter and make small dosas. Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat. Turn other side and cook till golden color.