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Thursday, September 30, 2010

Shrimp Gravy(Chettinad Style)

Ingredients
Big shrimp-35
Chopped onion-1/2
Curry leaves-little
Coconut milk-6tsp
(I used the tin milk)
Diluted tamarind paste-1 cup
Salt to taste
Turmeric powder-1/2tsp
Tempering
Mustard-1tsp
Oil-5tsp
Ingredients ground to a smooth paste
Pepper-1tsp
Coriander seeds-2tsp
Methi seeds-less than 1/8tsp
Red chillies-3
Curry leaves-little
Cinnamon-a small piece
Cloves-3
Cardamom-2
Jeera-1/2tsp
Ginger & Garlic paste-1tsp
(Fry above ingredients with 1tsp of oil till light brown.Cool & grind)
Method
Heat oil in a pan temper it.Fry onion & curry leaves till light brown.Add the shrimp,ground masala,salt,turmeric powder,tamarind water & coconut milk.Cook till done & gravy is thick.Switch off & garnish it with curry leaves.Serve it with hot rice.















Sunday, September 26, 2010

Instant Quinoa Idly

Ingredients
Slightly dry roasted & coarsely powdered Quinoa-1/2 cup
Slightly dry roasted & coarsely powdered quick oats-1/2 cup
Slightly dry roasted semolina/Sooji-1/4 cup
ENO fruit salt-1/2 tsp
Salt to taste
Turmeric powder-a pinch
Curd-less than 2 cups
Tempering
Oil-1tsp
Mustard-1tsp
Jeera-1/2tsp
Urad dhal-1/2tsp
Chopped green chillies-1
Chopped curry leaves-little
Grated ginger-1/8tsp
Hing-a pinch
Method
Mix all above ingredients together except ENO.Heat oil in a pan & temper it.Cool & pour it in the above mixture.Just before pouring it in greased Idly pans add the ENO beat it well & pour immediately & steam it till cooked.Serve it with any chutney.

Wednesday, September 22, 2010

Pudhina (Mint) Murukku

Ingredients
Rice flour-2 cups
Urad dhal flour-1/2 cup
Salt to taste
Jeera-1tsp
Hing-1/2tsp
Melted butter-4tsp
Grind
Mint leaves-a handful
Green chillies-3
(grind with little water & filter the water)
Oil-to deep fry
Method
Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.



Thursday, September 16, 2010

Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle / South Indian Egg Pickle

images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Ingredients for steaming the eggs
Eggs-4
Water-3tsp
Salt to taste
Ginger & Garlic paste-1/2 tsp
Turmeric powder-1/4tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Other ingredients
Red chilly powder-3tsp
Dry coconut powder-2tsp
Garam masala powder-1/2tsp
Salt to taste
Turmeric powder-1/4tsp
Lime juice-less than 1/8 cup
Tempering
Oil-3/4 cup
Mustard seeds-1tsp
Jeera / Cumin-1tsp
Red chillies-3
Curry leaves-little
Methi / Fenugreek seeds-less than 1/8tsp
Ginger & Garlic paste-1tsp
images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Method
Take a blender or mixi jar add all above ingredients for steaming the eggs.
Beat it till everything is combined,pour it in a greased plate & steam it for 5 minutes.
Cool & cut into small pieces.
Heat oil in a kadai deep fry the cut egg pieces till light golden brown on all sides (don't fry till crisp).
Remove & keep it aside,in the same oil add the temper ingredients.
Switch off the stove cool the mixture for a minute & add all the above mentioned dry ingredients,lime juice & the egg pieces.
Mix it well till the egg pieces are well coated.
Cool the pickle & store it in fridge.
Best served the next day.

Courtesy: My friend's mom

Thanks for visiting !






Sunday, September 12, 2010

Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered
Coriander seeds-3tsp
Channa dhal-1 & 1/2tsp
Red chillies-3
Grated coconut-3tsp
Rice-1/2tsp
Tempering
Oil-2tsp
Mustard-1/2tsp
Methi seeds-1/8tsp
Hing-a pinch
Curry leaves-little
Other ingredients
Cooked soya beans-1 cup
Cooked watermelon skin-1 cup
(use only the white part,cook it with little turmeric powder)
Salt to taste
Tamarind juice-1/4 cup
Method
Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.







Monday, September 6, 2010

Methi & Black Eye Bean Curry

Ingredients ground to a coarse paste
Onion-1/4
Ginger & Garlic paste-1tsp
Cloves-2
Cinnamon-a small piece
Cardamom-2
Tomato -1
Tempering
Oil-3tsp
Jeera-1tsp
Other ingredients
Black eye bean-1 cup
(soaked over night)
Frozen methi leaves-2 cubes
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4tsp
Method
Heat oil in a pan & temper it.Add the ground paste & fry till oil separates the pan.Add the remaining ingredients & fry a bit.Pour some water & cook it till done.Make sure that the curry is semi dry.Serve it with roti.



Tuesday, August 31, 2010

Celery Chutney

Ingredients
Celery chopped-one long stick
Chopped onion-1tbsp
Chopped garlic-1
Red chillies-2
Urad dhal-1tsp
Channa dhal-1tsp
Coriander seeds-1/2tsp
Jeera-1/2tsp
Hing-1/4tsp
Salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients one by one till light brown.Cool ,add salt & grind it to a smooth paste.Serve it with any tiffin.










Saturday, August 28, 2010

Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6
Sugar-4tsp
(add more according to your sweetness)
Milk-1 cup
Cottage cheese-4tsp
Method
Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.











Thursday, August 26, 2010

Steamed Collard leaf Roll Pulao

Ingredients ground to a smooth paste
Cloves-1
Cinnamon-a small piece
Cardamom-1
Jeera-1/8tsp
Fennel seeds-1/2tsp
Tomato-1 small
Mint leaves-10
Ginger & Garlic paste-1/2tsp
Salt to taste
Turmeric powder-little
Green chillies-1
Tempering
Oil-2tsp
Ghee-2tsp
Sliced onion-1/4
For rice
Basmati rice-1 cup
Water-3/4 cup
Salt to taste
Cinnamon,cardamom,cloves-each 1,Shajeera-less than 1/8tsp
Mint leaves-6
Other ingredients
Green food colour a drop mixed in 3tsp of Lime juice
Curd-1/4 cup
Method
Cook the rice with the above ingredients till 3/4 th done.Heat oil & ghee in a pan ,temper it.Add the ground paste & fry till oil separates.Add the curd & cook it till the gravy is slightly dry.Arrange the rolls in the gravy,put the rice on top.Pour the lime juice & close it with a tight lid & keep it in low flame for 10 minutes(in Dum).Before serving mix it & serve it with raita.



Sunday, August 22, 2010

Fish Fry

Ingredients
Butter fish-5
Salt to taste
Hot curry powder-1tsp
Turmeric powder-1/4tsp
Lime juice-2tsp
Curry leaves-little
Oil-to shallow fry
Grind to a smooth paste
Ginger & Garlic paste-1tsp
Cinnamon-a small piece
Cloves-2
Pepper-1/4tsp
Method
In a plate mix all the above ingredients together.Apply the mixture both sides on the fish & keep it for 20 minutes.Heat oil in a pan & shallow fry them till cooked & brown on all sides.



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