Ingredients
Rice flour - 4 cup
Chana dal - 1/2 cup
Moong dal - 1/2 cup
Butter - 2 tbsp
Sesame seeds - 3 tsp
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Asafoetida - 1 tsp
Oil as needed for frying
Method
1. Dry roast both the chana dal and small gram dal together and powder it.
2. Take one cup of this powder (you will get approx. 2 cups) and mix with the rice flour.
3. Add a little water and all other ingredients and make a smooth thick dough.
4. Take a small portion of the batter and press it through the Murukku mould in circles into a paper towel.
5. Carefully move it from the towel to your palm and very carefully drop it in the hot oil and deep fry.
6. Drain and store in an airtight container.
Saturday, September 5, 2009
Onion Murukku
Ingredients:
raw rice - 3 1/2 cups
tuvar dal - 1 cup
small onions (peeled) - 1/4 cup
salt - 2 tsp
chilli powder - 1 1/2 tsp
hot oil - 2 ladles
oil - for deep frying
Method:
1. Powder rice and dal together in a mill.
2. Sieve it and mix with salt, red chilli powder.
3. Grind onions to smooth paste and mix with flour.
4. Pour measured hot oil and blend well.
5. Divide the flour equally into 10 parts.
6. Mix water to each portion separately just before frying to form a thick dough.
7. Using a three star disc in murukku maker, squeeze directly in hot oil to form a big murukku.
8. When crisp remove and drain excess oil in a colander.
9. Crumble when it cools and store in air-tight container.
raw rice - 3 1/2 cups
tuvar dal - 1 cup
small onions (peeled) - 1/4 cup
salt - 2 tsp
chilli powder - 1 1/2 tsp
hot oil - 2 ladles
oil - for deep frying
Method:
1. Powder rice and dal together in a mill.
2. Sieve it and mix with salt, red chilli powder.
3. Grind onions to smooth paste and mix with flour.
4. Pour measured hot oil and blend well.
5. Divide the flour equally into 10 parts.
6. Mix water to each portion separately just before frying to form a thick dough.
7. Using a three star disc in murukku maker, squeeze directly in hot oil to form a big murukku.
8. When crisp remove and drain excess oil in a colander.
9. Crumble when it cools and store in air-tight container.
Garlic Murukku
Ingredients:
bengal gram flour - 3 cups
rice flour - 1 1/2 cups
hot oil - 1 1/2 big ladle
oil for deep frying
Grind to smooth paste
Garlic - 2 flakes
red chillies - 6
green chillies - 5
curry leaves - 2 sprigs
salt - 1 1/2 tsp
Method
1. Sieve both kinds of flour togethere, add ground paste and mix well.
2. Pour hot oil and blend well with the flour.
3. Divide the flour equally into 6 portions.
4. Sprinkle water to each portion separately to form a thick dough just before frying.
5. Prepare small murukkus using 3 eyed disc in a murukku maker on top of a polythene sheet.
6. Deep fry few at a time in hot oil till crisp.
7. Store in air-tight containers.
bengal gram flour - 3 cups
rice flour - 1 1/2 cups
hot oil - 1 1/2 big ladle
oil for deep frying
Grind to smooth paste
Garlic - 2 flakes
red chillies - 6
green chillies - 5
curry leaves - 2 sprigs
salt - 1 1/2 tsp
Method
1. Sieve both kinds of flour togethere, add ground paste and mix well.
2. Pour hot oil and blend well with the flour.
3. Divide the flour equally into 6 portions.
4. Sprinkle water to each portion separately to form a thick dough just before frying.
5. Prepare small murukkus using 3 eyed disc in a murukku maker on top of a polythene sheet.
6. Deep fry few at a time in hot oil till crisp.
7. Store in air-tight containers.
Friday, September 4, 2009
Pappadam
Ingredients:
Urud dal - 1/4 kgs
Salt - As required.
pappad soda - a pinch.
pirandai - As reuired.
Method:
1. Soak urud dal for 1 hour and grind it to a fine, thick paste.
2. Grind pirandai and salt together.
3. But add pappad soda with pirandai and salt.
4. Make two small pappads. Then place one pappad over another and roll again into big pappad.
Urud dal - 1/4 kgs
Salt - As required.
pappad soda - a pinch.
pirandai - As reuired.
Method:
1. Soak urud dal for 1 hour and grind it to a fine, thick paste.
2. Grind pirandai and salt together.
3. But add pappad soda with pirandai and salt.
4. Make two small pappads. Then place one pappad over another and roll again into big pappad.
Onion Vadam
Ingredients :
Rice flour - 2 cups.
Green chillies - 4.
Asafoetida - 1/2 tsp.
Salt - 1/2 tsp.
lemon - 1
Onions - 2 cups.
Method :
1. Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring.
2. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.
3. Add equal amount of chopped onions and mix well.
4. Make this into small uniform balls and place them on a large sheet of plastic paper.
5. Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container.
6. Fry the vadam in oil for serving.
Rice flour - 2 cups.
Green chillies - 4.
Asafoetida - 1/2 tsp.
Salt - 1/2 tsp.
lemon - 1
Onions - 2 cups.
Method :
1. Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring.
2. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.
3. Add equal amount of chopped onions and mix well.
4. Make this into small uniform balls and place them on a large sheet of plastic paper.
5. Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container.
6. Fry the vadam in oil for serving.
Thali Vadam
Ingredients :
Par boiled rice - 200g.
Salt - 1/2 tsp.
Sesame or cumin seeds - 1 tsp.
Method :
1. Soak the par boiled rice for 3 - 4 hours and grind it to a thin smooth paste.
2. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
3. Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove.
4. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.
Par boiled rice - 200g.
Salt - 1/2 tsp.
Sesame or cumin seeds - 1 tsp.
Method :
1. Soak the par boiled rice for 3 - 4 hours and grind it to a thin smooth paste.
2. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
3. Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove.
4. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.
Thursday, September 3, 2009
Ulundhu Vadam
Ingredients:
Urud dal - as required.
chopped onions or chopped pumpkins - 1 cup.
Salt - as required.
Method:
1. Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt.
2. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until the flour is over.
3. Dry for 2 - 3 days depending on the heat, until they become crisp. Store in air tight containers.
Urud dal - as required.
chopped onions or chopped pumpkins - 1 cup.
Salt - as required.
Method:
1. Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt.
2. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until the flour is over.
3. Dry for 2 - 3 days depending on the heat, until they become crisp. Store in air tight containers.
Rice Appalam
Ingredients :
Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp
Method :
1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.
Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp
Method :
1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.
Pushnikai Vadam
Ingredients:
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves
Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.
Fry and serve
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves
Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.
Fry and serve
Wednesday, September 2, 2009
Prawn Kabab
Ingredients
12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder
Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper, 1 Tsp clove Powder & mix it again.
Method
Mix the dried Prawns in this marination and add salt to taste. Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes until it is golden brown.
Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.
12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder
Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper, 1 Tsp clove Powder & mix it again.
Method
Mix the dried Prawns in this marination and add salt to taste. Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes until it is golden brown.
Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.
Brinjal Prawn Curry
Ingredients
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tbsp cumin
1/2 tbsp mustard
1/2 tbsp turmeric
1 tbsp cumin, 2 tbsp mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tbsp of oil
1/2 cup of water
Method
First clean the prawn.
Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
brinjal aside.
Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tbsp cumin
1/2 tbsp mustard
1/2 tbsp turmeric
1 tbsp cumin, 2 tbsp mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tbsp of oil
1/2 cup of water
Method
First clean the prawn.
Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
brinjal aside.
Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.
Prawn Salad
Ingredients:
Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1
Method:
1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.
Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1
Method:
1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.
Tuesday, September 1, 2009
Fish Pickle
Ingredients
1/2 kg fish
3/4 cup oil
2 tbsp vinegar
2 small onions
1 tsp mustard seeds
1 tsp turmeric powder
2 garlic flakes
1/2 tsp asafoetida
salt to taste
Make a paste with 1/2 cup boiled water:
3 tbsp chilli powder
1/2" ginger
1/2 tsp fenugreek
1/2 tsp mustard seeds
1/2 tsp cummin seeds
Method:
Cut the fish into 1" pieces
Marinate with salt and turmeric powder
Dry the pieces in the sun
Heat 1/2 oil in the pan
Fry the fish pieces till soft
Drain and keep aside
Fry the onion pieces in the same oil till brownish
Drain and mix wityh fish pieces
Heat the remaining oil in the pan
Add mustard seeds, garlic flakes, turmeric powder and asafoetida
Saute for 2 minutes
Add the grounded paste and simmer for 5 minutes on slow flame
Add 1 cup hot water
Remove the pan after 5 minutes
Add fish and onion mixture
In a separate pan put vinegar with salt
Put it on gas and let it boil
Remove from fire and let it cool
Pour over fish pickle
Store in sterlised jar
1/2 kg fish
3/4 cup oil
2 tbsp vinegar
2 small onions
1 tsp mustard seeds
1 tsp turmeric powder
2 garlic flakes
1/2 tsp asafoetida
salt to taste
Make a paste with 1/2 cup boiled water:
3 tbsp chilli powder
1/2" ginger
1/2 tsp fenugreek
1/2 tsp mustard seeds
1/2 tsp cummin seeds
Method:
Cut the fish into 1" pieces
Marinate with salt and turmeric powder
Dry the pieces in the sun
Heat 1/2 oil in the pan
Fry the fish pieces till soft
Drain and keep aside
Fry the onion pieces in the same oil till brownish
Drain and mix wityh fish pieces
Heat the remaining oil in the pan
Add mustard seeds, garlic flakes, turmeric powder and asafoetida
Saute for 2 minutes
Add the grounded paste and simmer for 5 minutes on slow flame
Add 1 cup hot water
Remove the pan after 5 minutes
Add fish and onion mixture
In a separate pan put vinegar with salt
Put it on gas and let it boil
Remove from fire and let it cool
Pour over fish pickle
Store in sterlised jar
Meat Pickle
Ingredients
1 kg meat pieces (approx 1")
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt
Method:
Heat oil in a pan
Fry meat pieces till golden brown
Drain and keep aside
Put in the same oil all the spices one by one and fry for 5 minutes
Add the meat pieces again and simmer for 10 minutes
Remove the pan from the fire
Let it cool
Put the pickle in the sterlised jar
Add vinegar to it and mix it lightly
Cover the lid and store in a cool place
Consume meat pickle after a day of preparing
1 kg meat pieces (approx 1")
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt
Method:
Heat oil in a pan
Fry meat pieces till golden brown
Drain and keep aside
Put in the same oil all the spices one by one and fry for 5 minutes
Add the meat pieces again and simmer for 10 minutes
Remove the pan from the fire
Let it cool
Put the pickle in the sterlised jar
Add vinegar to it and mix it lightly
Cover the lid and store in a cool place
Consume meat pickle after a day of preparing
Hot Chicken Pickle
Ingredients:
500 gms chicken flesh
100 gms white vinegar
20 red chillies
2 tsp mustard seeds
1 tsp fenugreek seeds
100 gms tamarind extract
a small pinch of sodium benzonate (preservative)
1 tsp powdered asafoetida
250 gms gingelly oil
3 pods of garlic
salt to taste
Method:
1. Roast and powder the chillies, fenugreek and mustard.
2. Separately fry the garlic into a light golden colour.
3. Cut the chicken into small, even pieces and wash.
4. Drain and saute the chicken till the moisture evaporates.
5. Heat oil in a pan.
6. Add the chicken pieces and fry till they turn soft.
7. Add salt to taste.
8. Add the fried garlic.
9. Add all the ingredients, except vinegar and simmer till the oil floats on top.
10. Add vinegar and keep on slow fire for five more minutes.
11. Remove and cool.
12. Fill the pickle in a sterilised jar.
13. Sprinkle preservative and seal the jar with a clean muslin.
500 gms chicken flesh
100 gms white vinegar
20 red chillies
2 tsp mustard seeds
1 tsp fenugreek seeds
100 gms tamarind extract
a small pinch of sodium benzonate (preservative)
1 tsp powdered asafoetida
250 gms gingelly oil
3 pods of garlic
salt to taste
Method:
1. Roast and powder the chillies, fenugreek and mustard.
2. Separately fry the garlic into a light golden colour.
3. Cut the chicken into small, even pieces and wash.
4. Drain and saute the chicken till the moisture evaporates.
5. Heat oil in a pan.
6. Add the chicken pieces and fry till they turn soft.
7. Add salt to taste.
8. Add the fried garlic.
9. Add all the ingredients, except vinegar and simmer till the oil floats on top.
10. Add vinegar and keep on slow fire for five more minutes.
11. Remove and cool.
12. Fill the pickle in a sterilised jar.
13. Sprinkle preservative and seal the jar with a clean muslin.
Monday, August 31, 2009
Prawn Pakoda
Ingredients
Prawns - 500 gm
Oil for frying
For prewash:-
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Salt and pepper - 1/2 tsp
For batter mix:-
Besan(Kadalapodi) - 1/2 cup
Turmeric powder - 1/4 tsp
Asafoetida(Kaayam) - A pinch
Chilly powder - 1/4 - 1/2 tsp
Rice powder - 1 tbsp
Salt - As reqd
Pepper - 1 tsp
Water - just eough to make a thick batter
Preparation Method
1)Nicely wash the prawns and devein it.
2)Add the prewash ingredients to the prawns and let it soak for 5 mins.
3)Rinse it again so that the prawns are clean and free of any odor. Let it drain any water.
4)Meanwhile, mix the ingredients for batter and make it into a nice smooth thick batter like pakoda.
5)By the time, oil should be heated well in a pan.
6)Slice the prawn into half, dip it in the batter and fry until golden brown(3-5 mins).
Prawns - 500 gm
Oil for frying
For prewash:-
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Salt and pepper - 1/2 tsp
For batter mix:-
Besan(Kadalapodi) - 1/2 cup
Turmeric powder - 1/4 tsp
Asafoetida(Kaayam) - A pinch
Chilly powder - 1/4 - 1/2 tsp
Rice powder - 1 tbsp
Salt - As reqd
Pepper - 1 tsp
Water - just eough to make a thick batter
Preparation Method
1)Nicely wash the prawns and devein it.
2)Add the prewash ingredients to the prawns and let it soak for 5 mins.
3)Rinse it again so that the prawns are clean and free of any odor. Let it drain any water.
4)Meanwhile, mix the ingredients for batter and make it into a nice smooth thick batter like pakoda.
5)By the time, oil should be heated well in a pan.
6)Slice the prawn into half, dip it in the batter and fry until golden brown(3-5 mins).
Fried Prawns
Ingredients
250 gm prawns-cleaned
1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour, L tsp salt and dash of black pepper
2 tbsp flour
1/4 tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying
Method:
Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag. Shake to coat prawns well with flour.
Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other. Turn over and lower heat and let fry to a golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.
250 gm prawns-cleaned
1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour, L tsp salt and dash of black pepper
2 tbsp flour
1/4 tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying
Method:
Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag. Shake to coat prawns well with flour.
Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other. Turn over and lower heat and let fry to a golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.
Prawn Masala
Ingredients:
250gms prawns
250gms tomatoes
120gms onions
6 green chillies
3 red chillies
2 cloves of garlic
handful of coriander leaves
1/2 tsp coriander powder
1 tsp fennel powder (sombu)
1 tsp turmeric powder
a little oil
salt to taste
300 ml water
Method:
1. Clean and wash the prawns.
2. Slice the onions.
3. Chop the tomatoes.
4. Grind green chillies, red chillies, garlic and the coriander leaves into a fine paste.
5. Add the turmeric powder, coriander powder, fennel powder, salt and the ground paste to the prawns.
6. Add a little water and mix well.
7. Place a pan on fire. Heat oil.
8. Put the onions and brown it. Then add the tomatoes and mash well.
9. Add the prawns and saute well.
10. Then add 300 ml. water and cover with a lid.
11. Cook in low fire.
12. When it is cooked add the sugar and mix well and remove from fire.
13. Serve with chappathi.
250gms prawns
250gms tomatoes
120gms onions
6 green chillies
3 red chillies
2 cloves of garlic
handful of coriander leaves
1/2 tsp coriander powder
1 tsp fennel powder (sombu)
1 tsp turmeric powder
a little oil
salt to taste
300 ml water
Method:
1. Clean and wash the prawns.
2. Slice the onions.
3. Chop the tomatoes.
4. Grind green chillies, red chillies, garlic and the coriander leaves into a fine paste.
5. Add the turmeric powder, coriander powder, fennel powder, salt and the ground paste to the prawns.
6. Add a little water and mix well.
7. Place a pan on fire. Heat oil.
8. Put the onions and brown it. Then add the tomatoes and mash well.
9. Add the prawns and saute well.
10. Then add 300 ml. water and cover with a lid.
11. Cook in low fire.
12. When it is cooked add the sugar and mix well and remove from fire.
13. Serve with chappathi.
Thursday, August 27, 2009
Ada Pradhaman
Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10
Method
Melt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
Take two extracts of the coconut milk and add the second extract to the above mixture.
Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam.
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10
Method
Melt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
Take two extracts of the coconut milk and add the second extract to the above mixture.
Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam.
Moru Kalan
Ingredients:
2 cups mixed vegetables chopped finely
4 green chillies slit vertically
4 garlic flakes, crushed
3 stalks curry leaves
1 onion chopped finely
2-3 dried red chillies, whole
1 fresh coconut scraped
1/2 tsp. turmeric powder
4 cups fresh buttermilk
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 tsp. cumin seeds
salt to taste
Method:
1. Grind coconut, cumin, garlic together to a smooth paste, keep aside.
2. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves, green chillies.
3. Add 1 1/2 tbps water, cook in a deep vessels, till vegetables are soft.
4. Add ground paste, after cooling the vegetables a little.
5. Add buttermilk, warm again, stirring gently continuously.
6. Do not bring to boil, or mixture will curdle.
7. Take off fire, pour into serving dish.
8. Heat oil in a small pan, add mustard, fenugreek seeds, curryleaves.
9. Allow to splutter, add broken red chillies, onions.
10. Stirfry for a minute, pour over kalan to season.
11. Serve as is, with rice, appams, and papadams
2 cups mixed vegetables chopped finely
4 green chillies slit vertically
4 garlic flakes, crushed
3 stalks curry leaves
1 onion chopped finely
2-3 dried red chillies, whole
1 fresh coconut scraped
1/2 tsp. turmeric powder
4 cups fresh buttermilk
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 tsp. cumin seeds
salt to taste
Method:
1. Grind coconut, cumin, garlic together to a smooth paste, keep aside.
2. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves, green chillies.
3. Add 1 1/2 tbps water, cook in a deep vessels, till vegetables are soft.
4. Add ground paste, after cooling the vegetables a little.
5. Add buttermilk, warm again, stirring gently continuously.
6. Do not bring to boil, or mixture will curdle.
7. Take off fire, pour into serving dish.
8. Heat oil in a small pan, add mustard, fenugreek seeds, curryleaves.
9. Allow to splutter, add broken red chillies, onions.
10. Stirfry for a minute, pour over kalan to season.
11. Serve as is, with rice, appams, and papadams
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