Ingredients Needed:
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam
Method:
1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.
7. Cool and store in an Air Tight Container
Saturday, October 31, 2009
Pottu kadalai Urundai
Ingredients
Roasted Split chick peas (pottu kadalai)- 1 1/2 cups
Jaggery – 1 cup
Water – 1 cup
Cardamom – 1 powdered
Method
1. Pour the water in a heavy bottom pan and bring it to boil. Now add the jaggery and cardamom into the boiling water and stir it continuously.
2. Allow it to boil . Pour a drop of the boiling Syrup into a cup of water and check the syrup density to be good enough. The syrup should not dissolve in the water.
3. Now pour the syrup over the split chick peas and make small balls immediately.
Roasted Split chick peas (pottu kadalai)- 1 1/2 cups
Jaggery – 1 cup
Water – 1 cup
Cardamom – 1 powdered
Method
1. Pour the water in a heavy bottom pan and bring it to boil. Now add the jaggery and cardamom into the boiling water and stir it continuously.
2. Allow it to boil . Pour a drop of the boiling Syrup into a cup of water and check the syrup density to be good enough. The syrup should not dissolve in the water.
3. Now pour the syrup over the split chick peas and make small balls immediately.
Badushah
Ingredients
Maida/All purpose flour – 1 lb
Dalda – 200 gm
water – 300 ml
lemon salt – 1/4 tbsp
baking soda – 1 pinch
For Sugar Syrup:
sugar -1/4 lbs
water – 1/4 ltr
Milk – 100ml
method
Sift the flour and put it in a bowl. Add the baking soda, lemon salt , melted dalda ( I don’t have lemon salt so I akipped it and also no dalda so I add vegetable oil)and add water little by little and make it a smooth dough just like the way you make it for parotta. No need to keep it for a long time to become smooth. But knead it by your hand. Give a exercise to your hand. It is very important the dough must be so smooth. Now seperate the dough into small balls , flatten the balls. Curve the edges with your fingers to from ridges. Now press the bottom of the dough with your finger so that the dough pops-up at the center.
Making the Syrup:
Add the sugar and the water. Make it to boil. when it starts to boil add milk to it. Allow 10mins for the syrup to boil. If there is any foam remove it with a spoon with holes. If you touch the syrup it should stick with your fingers. Remove it from fire and allow it to cool.
Frying the Dough:
Now the dough is prepared and ready to fry. Heat oil in a pan. Don’t over heat it. Put a small dough and check the heat. If the dough is fried well and floating remove the oil pan from the fire and throw all the badushah you made. (It must remove from fire before you throw the dough in) .
Once you throw the dough in it will settle down in the oil. Now press it with the ladle after sometime the badushah start to float on the oil.
Now place the pan again in the fire and in low flame allow it to cook for 10mins to 15mins. So now you will see the nice brown color.
Drain it from oil and allow it to cool. Once it is cool drop this into the syrup you made before. Keep it in the syrup for 5mins.
Now remove it from syrup if you have any more remaining syrup pour it on top of the badushah.
Now the delicious badushah is ready to go.
Maida/All purpose flour – 1 lb
Dalda – 200 gm
water – 300 ml
lemon salt – 1/4 tbsp
baking soda – 1 pinch
For Sugar Syrup:
sugar -1/4 lbs
water – 1/4 ltr
Milk – 100ml
method
Sift the flour and put it in a bowl. Add the baking soda, lemon salt , melted dalda ( I don’t have lemon salt so I akipped it and also no dalda so I add vegetable oil)and add water little by little and make it a smooth dough just like the way you make it for parotta. No need to keep it for a long time to become smooth. But knead it by your hand. Give a exercise to your hand. It is very important the dough must be so smooth. Now seperate the dough into small balls , flatten the balls. Curve the edges with your fingers to from ridges. Now press the bottom of the dough with your finger so that the dough pops-up at the center.
Making the Syrup:
Add the sugar and the water. Make it to boil. when it starts to boil add milk to it. Allow 10mins for the syrup to boil. If there is any foam remove it with a spoon with holes. If you touch the syrup it should stick with your fingers. Remove it from fire and allow it to cool.
Frying the Dough:
Now the dough is prepared and ready to fry. Heat oil in a pan. Don’t over heat it. Put a small dough and check the heat. If the dough is fried well and floating remove the oil pan from the fire and throw all the badushah you made. (It must remove from fire before you throw the dough in) .
Once you throw the dough in it will settle down in the oil. Now press it with the ladle after sometime the badushah start to float on the oil.
Now place the pan again in the fire and in low flame allow it to cook for 10mins to 15mins. So now you will see the nice brown color.
Drain it from oil and allow it to cool. Once it is cool drop this into the syrup you made before. Keep it in the syrup for 5mins.
Now remove it from syrup if you have any more remaining syrup pour it on top of the badushah.
Now the delicious badushah is ready to go.
Friday, October 30, 2009
Chicken Lollies
Ingredients:
Chicken breasts - 8
Oil for frying
For marination
Ginger-Garlic paste - 5 tbsp
Chilli powder - 1/2 tsp
Lemon juice - a little
Breadcrumbs - 1 cup
Orange colour - 1 tsp
Salt - to taste
For batter
Corn flour - 1/2 cup
Egg whites - 2
Kashmiri powder or Pinch Red colour - 1/2 tsp
Water - 3/4 tbsp
Salt - 1/2 tsp
Ajinomoto - 1/2 tsp
Method:
1. Mix the ginger-garlic paste, chilli powder and the lemon juice to form a paste.
2. Take 8 tender chicken breasts. Clean and remove the skin and debone, keeping the winglet bone intact.
3. With a knife tip make a deep slit along the thick edge of the breast, taking care not to penetrate the opposite side.
4. Open out the flaps thus formed. Gather the flaps at the end of the bone. The bone will now resemble a drumstick with all the meat at one end.
5. Marinate the drumsticks with the marinade. Leave aside for half an hour.
6. Mix the ingredients for the batter to for a smooth batter.
7. Mix the colour with the breadcrumbs to give an orange colour.
8. Heat oil in a kadai. Dip the drumsticks, one at a time, in the batter and roll in breadcrumbs and deep fry over a medium flame till they are all light golden brown in colour.
Chicken breasts - 8
Oil for frying
For marination
Ginger-Garlic paste - 5 tbsp
Chilli powder - 1/2 tsp
Lemon juice - a little
Breadcrumbs - 1 cup
Orange colour - 1 tsp
Salt - to taste
For batter
Corn flour - 1/2 cup
Egg whites - 2
Kashmiri powder or Pinch Red colour - 1/2 tsp
Water - 3/4 tbsp
Salt - 1/2 tsp
Ajinomoto - 1/2 tsp
Method:
1. Mix the ginger-garlic paste, chilli powder and the lemon juice to form a paste.
2. Take 8 tender chicken breasts. Clean and remove the skin and debone, keeping the winglet bone intact.
3. With a knife tip make a deep slit along the thick edge of the breast, taking care not to penetrate the opposite side.
4. Open out the flaps thus formed. Gather the flaps at the end of the bone. The bone will now resemble a drumstick with all the meat at one end.
5. Marinate the drumsticks with the marinade. Leave aside for half an hour.
6. Mix the ingredients for the batter to for a smooth batter.
7. Mix the colour with the breadcrumbs to give an orange colour.
8. Heat oil in a kadai. Dip the drumsticks, one at a time, in the batter and roll in breadcrumbs and deep fry over a medium flame till they are all light golden brown in colour.
Spring Chicken
Ingredients:
Boneless chicken (boiled and sliced) - 250 gms
Egg (optional) - 1
Cornflour - 2 tbsp
Salt - to taste
Onion (sliced) - 20 gms
Ginger-garlic paste - 20 gms
Green peas (boiled) - 30 gms
French beans (julienned and boiled) - 20 gms
Chicken stock - 100 ml
Honey - 1 tsp
Soya sauce - 2 tsp
Ajinomoto - 1/4 tsp
Spring onion (chopped) - 10 gms
Method:
1. Beat the egg, cornflour and salt together and coat the chicken slices with it.
2. Heat oil and deep fry the chicken till golden brown and keep aside.
3. Heat oil in a pan and fry the onion till light brown.
4. Add ginger-garlic paste and stir fry for 2 minutes.
5. Add green peas, french beans and chicken pieces and stir fry for two more minutes.
6. Add the stock, honey, soya sauce, chilli sauce, ajinomoto and salt to taste.
7. Cook over low heat till done.
Boneless chicken (boiled and sliced) - 250 gms
Egg (optional) - 1
Cornflour - 2 tbsp
Salt - to taste
Onion (sliced) - 20 gms
Ginger-garlic paste - 20 gms
Green peas (boiled) - 30 gms
French beans (julienned and boiled) - 20 gms
Chicken stock - 100 ml
Honey - 1 tsp
Soya sauce - 2 tsp
Ajinomoto - 1/4 tsp
Spring onion (chopped) - 10 gms
Method:
1. Beat the egg, cornflour and salt together and coat the chicken slices with it.
2. Heat oil and deep fry the chicken till golden brown and keep aside.
3. Heat oil in a pan and fry the onion till light brown.
4. Add ginger-garlic paste and stir fry for 2 minutes.
5. Add green peas, french beans and chicken pieces and stir fry for two more minutes.
6. Add the stock, honey, soya sauce, chilli sauce, ajinomoto and salt to taste.
7. Cook over low heat till done.
Chicken Lollipops
Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.
Thursday, October 29, 2009
Kothavaranga - potato poriyal
Ingredients:
Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp
Method:
Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds. Once the mustard starts to splutter add onions and fry till they turn golden brown. Add the tomatoes and chopped ginger-garlic. After the tomatoes turn soft add chilli powder, turmeric and salt. Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles. Remove from heat, wait till the pressure subsides and check if all the water has evaporated. If not heat for a few minutes till all the water evaporates. This dish goes well with chapathi or rice.
Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp
Method:
Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds. Once the mustard starts to splutter add onions and fry till they turn golden brown. Add the tomatoes and chopped ginger-garlic. After the tomatoes turn soft add chilli powder, turmeric and salt. Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles. Remove from heat, wait till the pressure subsides and check if all the water has evaporated. If not heat for a few minutes till all the water evaporates. This dish goes well with chapathi or rice.
Pasipparuppu Sadam
Ingredients
Basmathi Rice - 1 cup
Moong Dal - 1/2 cup
Onion (small size) - 1 chopped
Garlic - 7 cloves chopped
Green Chillies - 6
Red Chillies - 5
Tomato - 2 chopped
Turmeric Powder - 1 tsp
Butter or Ghee - 1 or 2 tblspn
Salt to taste
For Tempering
Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Curry Leaves - few
Cumin/Seeraham Seeds - 1 tsp
Fennel/Sombu Seeds- 1 tsp
Method
1.Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
2.Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]
3.Saute onion and garlic till they become light golden brown.
4.Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
5.Add rice and 3 cups of water and cook until it is done.
Basmathi Rice - 1 cup
Moong Dal - 1/2 cup
Onion (small size) - 1 chopped
Garlic - 7 cloves chopped
Green Chillies - 6
Red Chillies - 5
Tomato - 2 chopped
Turmeric Powder - 1 tsp
Butter or Ghee - 1 or 2 tblspn
Salt to taste
For Tempering
Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Curry Leaves - few
Cumin/Seeraham Seeds - 1 tsp
Fennel/Sombu Seeds- 1 tsp
Method
1.Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
2.Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]
3.Saute onion and garlic till they become light golden brown.
4.Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
5.Add rice and 3 cups of water and cook until it is done.
Kathirikkai Vellai Mochai Puli Kozhambu
Ingredients:
Brinjal- 4 or 5 (slit it into 4,but do not remove the top)
vellai mochai- 1 cup cooked
small onions- 10 (peeled & sliced)
garlic- 4 pods
tomato - 1
tamarind paste- 1 1/2 tsp(or more if you need)
turmeric- 1/4 tsp
sambar powder- 1 1/2 tsp
coconut milk- 1/2 cup
curry leaves
vadagam- 2 tsp
Method
Pressure cook field beans with some turmeric and salt for 2 whistles.Heat oil in kadai and fry onions , garlic and curry leaves . Then add brinjal and cook till half done. Now add tomato,turmeric and salt. After sometime add sambar powder and tamarind paste. Add 1 cup water and boil for 10 minutes. Then add mochai and coconut milk. Blend well and boil again for 5 more minutes. Cook till the right consistency (not too thick,not too thin). Finally add fried vadagam and add to curry. Serve with hot rice.
Brinjal- 4 or 5 (slit it into 4,but do not remove the top)
vellai mochai- 1 cup cooked
small onions- 10 (peeled & sliced)
garlic- 4 pods
tomato - 1
tamarind paste- 1 1/2 tsp(or more if you need)
turmeric- 1/4 tsp
sambar powder- 1 1/2 tsp
coconut milk- 1/2 cup
curry leaves
vadagam- 2 tsp
Method
Pressure cook field beans with some turmeric and salt for 2 whistles.Heat oil in kadai and fry onions , garlic and curry leaves . Then add brinjal and cook till half done. Now add tomato,turmeric and salt. After sometime add sambar powder and tamarind paste. Add 1 cup water and boil for 10 minutes. Then add mochai and coconut milk. Blend well and boil again for 5 more minutes. Cook till the right consistency (not too thick,not too thin). Finally add fried vadagam and add to curry. Serve with hot rice.
Wednesday, October 28, 2009
chicken and mushroom soup
Ingredients:
Butter - 2 Tbsp
Garlic - 2 tsp, chopped
Onion - 1/2 cup, chopped
Celery stalks - 1/4 cup, chopped
Parsley - 2 Tbsp, chopped
Mushrooms - 200 gm
Potato - 1 medium, peeled and grated
Chicken joints - 500 gm
Salt and pepper to taste
Water - 3 cup
Milk - 2 cup
Butter - 1 Tbsp
Method
1. Melt the butter in a skillet. Add garlic, onion, celery and parsley and cook stirring till fragrant.
2. Reserve few slices of mushroom for garnish and add the rest to the skillet. Add potato, chicken, salt and pepper and water. Simmer till the chicken is cooked.
3. Lift the chicken pieces with a slotted spoon and transfer to a plate. Cool the contents in the skillet and blend till smooth.
4. Remove the bones from chicken and shred the meat. Add the chicken meat to the blended soup. Add milk and simmer gently for 3 minutes. Taste and correct the seasoning. Transfer to serving bowls
5. Brown the reserved mushroom slices in 1 Tbsp of butter and sprinkle on top of each bowl and serve hot.
Butter - 2 Tbsp
Garlic - 2 tsp, chopped
Onion - 1/2 cup, chopped
Celery stalks - 1/4 cup, chopped
Parsley - 2 Tbsp, chopped
Mushrooms - 200 gm
Potato - 1 medium, peeled and grated
Chicken joints - 500 gm
Salt and pepper to taste
Water - 3 cup
Milk - 2 cup
Butter - 1 Tbsp
Method
1. Melt the butter in a skillet. Add garlic, onion, celery and parsley and cook stirring till fragrant.
2. Reserve few slices of mushroom for garnish and add the rest to the skillet. Add potato, chicken, salt and pepper and water. Simmer till the chicken is cooked.
3. Lift the chicken pieces with a slotted spoon and transfer to a plate. Cool the contents in the skillet and blend till smooth.
4. Remove the bones from chicken and shred the meat. Add the chicken meat to the blended soup. Add milk and simmer gently for 3 minutes. Taste and correct the seasoning. Transfer to serving bowls
5. Brown the reserved mushroom slices in 1 Tbsp of butter and sprinkle on top of each bowl and serve hot.
Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces, keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice.
Bring it to boil.
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces, keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice.
Bring it to boil.
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
Chicken Soup
Ingredients:
500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil
Method:
Clean and wash chicken bones.
Clean, wash and cut chicken into small pieces
Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
Bring it to a boil and serve.
500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil
Method:
Clean and wash chicken bones.
Clean, wash and cut chicken into small pieces
Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
Bring it to a boil and serve.
Tuesday, October 27, 2009
Drumstick Pickle
Ingredients:
15 drumsticks
1 tsp methi (fenugreek seeds)
3 tsp mustard seeds
20 dried red peppers
1/4 tsp asafoetida
1 tbsp turmeric powder
100 gm tamarind
2 tbsp vinegar
3 pods garlic-peeled
3 tbsp salt
1 cup refined oil
2 tbsp sesame oil
Method:
Scrape the drumsticks lightly and cut into desired sized pieces. Steam them for 5 minutes.
Grind together the methi, sarson, red chilies and tamarind to a fine paste.
Heat oil and add garlic, ground ingredients, heeng, salt and haldi. Mix well and add the drumsticks.
Cook on low flame for 5 minutes.
Take it off the heat and cool. Add the vinegar and sesame oil, transfer into a clean jar and leave for 3 days, before serving.
15 drumsticks
1 tsp methi (fenugreek seeds)
3 tsp mustard seeds
20 dried red peppers
1/4 tsp asafoetida
1 tbsp turmeric powder
100 gm tamarind
2 tbsp vinegar
3 pods garlic-peeled
3 tbsp salt
1 cup refined oil
2 tbsp sesame oil
Method:
Scrape the drumsticks lightly and cut into desired sized pieces. Steam them for 5 minutes.
Grind together the methi, sarson, red chilies and tamarind to a fine paste.
Heat oil and add garlic, ground ingredients, heeng, salt and haldi. Mix well and add the drumsticks.
Cook on low flame for 5 minutes.
Take it off the heat and cool. Add the vinegar and sesame oil, transfer into a clean jar and leave for 3 days, before serving.
Date Pickle
Ingredients:
• 500 gm Dates
• 1/2 Cup red chili powder
• 1/2 Cup garlic paste
• 1/2 Cup ginger paste
• Salt to taste
• 5 tsp Oil
Method:
• Soak the dates in water for 1 week, in the refrigerator.
• After 7 days, the dates will be very soft.
• Remove the seeds from the dates and then strain them.
• In a pan, heat oil.
• Add garlic, ginger, red chili powder and salt.
• Then add the date paste and cook for 5 min.
• Remove it and cool.
• 500 gm Dates
• 1/2 Cup red chili powder
• 1/2 Cup garlic paste
• 1/2 Cup ginger paste
• Salt to taste
• 5 tsp Oil
Method:
• Soak the dates in water for 1 week, in the refrigerator.
• After 7 days, the dates will be very soft.
• Remove the seeds from the dates and then strain them.
• In a pan, heat oil.
• Add garlic, ginger, red chili powder and salt.
• Then add the date paste and cook for 5 min.
• Remove it and cool.
Beetroot Pickle
Ingredients
250 gms. fresh juicy beetroots
250 ml. spicy vinegar
Method
Peel and slice beetroots thickly.
Add salt to 1 litre water in a large vessel.
Bring to boil, add beetroot, cooking till tender but firm.
Slices should not become soft and break.
Drain well, spread on a clean kitchen cloth.
Dab out excess moisture.
Pile into a sterile jar, pour spicy vinegar over them.
250 gms. fresh juicy beetroots
250 ml. spicy vinegar
Method
Peel and slice beetroots thickly.
Add salt to 1 litre water in a large vessel.
Bring to boil, add beetroot, cooking till tender but firm.
Slices should not become soft and break.
Drain well, spread on a clean kitchen cloth.
Dab out excess moisture.
Pile into a sterile jar, pour spicy vinegar over them.
Monday, October 26, 2009
Chilli Crab
Ingredients
Crab - 1 Kg.(Washed and Cleaned)
Onion - 4 (finely chopped)
Tomato - 4 (Finely chopped)
Ginger Garlic Paste - 3 tbsp
Chilli Powder - 3 tbsp
Turmeric Powder - 1/2 tbsp
Masala Powder - 1 tbp
Red Chillies - 2
Mustard seeds - 1/2 tbsp
Coriander leaves for garnishing
Method
Heat oil in a pan. Add mustard seeds. When it splutters add red chillies.
When it is cooked, add onions wait till it become golden in colour.
Add tomato and saute for a while.
Add ginger garlic paste and mix well.
Add Chilli Powder and Turmeric powder and pour 1 glass of water.
Add salt and close with a lid.
When it is dried saute for a while.
Garnish with coriander leaves.
Crab - 1 Kg.(Washed and Cleaned)
Onion - 4 (finely chopped)
Tomato - 4 (Finely chopped)
Ginger Garlic Paste - 3 tbsp
Chilli Powder - 3 tbsp
Turmeric Powder - 1/2 tbsp
Masala Powder - 1 tbp
Red Chillies - 2
Mustard seeds - 1/2 tbsp
Coriander leaves for garnishing
Method
Heat oil in a pan. Add mustard seeds. When it splutters add red chillies.
When it is cooked, add onions wait till it become golden in colour.
Add tomato and saute for a while.
Add ginger garlic paste and mix well.
Add Chilli Powder and Turmeric powder and pour 1 glass of water.
Add salt and close with a lid.
When it is dried saute for a while.
Garnish with coriander leaves.
Crab Masala
Ingredients
1 lb Crabs- cleaned with shells on
5-6 Garlic cloves finely chopped
1/2 " Ginger finely choped
2 Green Chillies slit
1/2 tsp Tamarind pulp
1 small Tomato
2 Shallots
A small bunch of Coriander leaves
5-6 Curry Leaves and a small Red Chilli
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
Salt to taste
Vegetable Oil
Method:
Heat oil in a pan. Add curry leaves and red chilli. Fry till aroma comes out.
Add the ginger garlic paste and fry for a couple of minutes. Now add the chopped onions and fry till soft.
Add green chillies and the powders to the masala. Make a paste out of the tamarind pulp with some warm water and add this as well.
Add chopped tomatoes and the uncooked crab and mix well. Add 1/2 a glass of water and salt and cook on low flame till the crab is cooked.
Garnish with chopped coriander and serve Hot with rice.
You can use the same recipe for prawns, mussels or any other shell fish.
1 lb Crabs- cleaned with shells on
5-6 Garlic cloves finely chopped
1/2 " Ginger finely choped
2 Green Chillies slit
1/2 tsp Tamarind pulp
1 small Tomato
2 Shallots
A small bunch of Coriander leaves
5-6 Curry Leaves and a small Red Chilli
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
Salt to taste
Vegetable Oil
Method:
Heat oil in a pan. Add curry leaves and red chilli. Fry till aroma comes out.
Add the ginger garlic paste and fry for a couple of minutes. Now add the chopped onions and fry till soft.
Add green chillies and the powders to the masala. Make a paste out of the tamarind pulp with some warm water and add this as well.
Add chopped tomatoes and the uncooked crab and mix well. Add 1/2 a glass of water and salt and cook on low flame till the crab is cooked.
Garnish with chopped coriander and serve Hot with rice.
You can use the same recipe for prawns, mussels or any other shell fish.
Crab Curry
Ingredients :
Crab claws- 8 (cleaned & washed)
Coconut milk- 1 can (14 oz)
Medium onion- 1 (chopped)
Ginger- 1 inch piece
Garlic- 5 cloves
Dried red chilies- 10 (soaked in little warm water)
Crushed poppy seeds- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Tamarind paste- 1 tablespoon
Oil- 5 tablespoons
Salt to taste.
Method :
1. Grind the soaked red chilies, ginger, garlic, onion, turmeric powder, cumin powder, coriander powder & poppy seeds.
2. Heat oil in a pan and add the ground mixture and fry for 10 minutes with constant stirring.
3. Add little water if it sticks to the pan.
4. Then pour half of the coconut milk with 2 cups of water and simmer for 10 more minutes over low heat.
5. Now add the crab claws & salt and cook for 3-4 minutes.
6. Add the tamarind paste & the remaining coconut milk and bring it to a boil. Reduce the heat and cook until the crab is well cooked. Serve hot with rice.
Y
Crab claws- 8 (cleaned & washed)
Coconut milk- 1 can (14 oz)
Medium onion- 1 (chopped)
Ginger- 1 inch piece
Garlic- 5 cloves
Dried red chilies- 10 (soaked in little warm water)
Crushed poppy seeds- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Tamarind paste- 1 tablespoon
Oil- 5 tablespoons
Salt to taste.
Method :
1. Grind the soaked red chilies, ginger, garlic, onion, turmeric powder, cumin powder, coriander powder & poppy seeds.
2. Heat oil in a pan and add the ground mixture and fry for 10 minutes with constant stirring.
3. Add little water if it sticks to the pan.
4. Then pour half of the coconut milk with 2 cups of water and simmer for 10 more minutes over low heat.
5. Now add the crab claws & salt and cook for 3-4 minutes.
6. Add the tamarind paste & the remaining coconut milk and bring it to a boil. Reduce the heat and cook until the crab is well cooked. Serve hot with rice.
Y
Saturday, October 24, 2009
Carrot Milkshake
Ingredients
10 baby carrots
1/4 cup sugar
2 cups boiled, cold milk
Pinch of cardamom (powdered)
Method
Grate the carrots and blend all the ingredients.
Refrigerate for half an hour and enjoy the carrot milkshake.
10 baby carrots
1/4 cup sugar
2 cups boiled, cold milk
Pinch of cardamom (powdered)
Method
Grate the carrots and blend all the ingredients.
Refrigerate for half an hour and enjoy the carrot milkshake.
Grape Milkshake
Ingredients
1 cup black grapes washed & cleaned
1/2 cup sugar
1 cup water
250 ml. milk well chilled
2-3 scoops vanilla or black currant icecream (optional)
Method
Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
Blend grapes till smooth, sieve.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant icecream if desired.
Serve immediately.
1 cup black grapes washed & cleaned
1/2 cup sugar
1 cup water
250 ml. milk well chilled
2-3 scoops vanilla or black currant icecream (optional)
Method
Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
Blend grapes till smooth, sieve.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant icecream if desired.
Serve immediately.
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