Monday, September 29, 2008

Fried Chicken

2 large Chicken pieces
1 Egg
1/2 cup Milk
4 tsp Maida Flour
1 tsp Corn flour
1 tsp Chilly powder
1 tsp Pepper powder
Oil for deep fry
Beat egg with milk and keep aside. Combine maida, corn flour, chilly powder, pepper powder and salt without adding water. Dip the chicken pieces in beaten egg and then coat well with flour mixture and keep for 5 minutes. In mean time, heat oil in a iron skillet, place the chicken pieces in hot oil. Keep the flame low. Fry turning as the chicken browns. It will take up to 15 to 20 minutes. Drain chicken on paper towels.

Reposting my Horse Gram soup to Salad, Starters, Soup event hosted by EasyCrafts of SimpleIndianFood.Check for recipe here

Friday, September 26, 2008

Baigan Curry

I tried Baigan curry of Ramya's Memory Archieved. They turned out so fantastic and i loved it. Goes well with rice. My better half loves all the recipes prepared with baigans. Thanks Ramya for posting such a lovely recipe.

Check for the recipe here Baigan Curry

Suma Rajesh has passed me the good job award. Thank you suma for passing me this wonderful award.And Usha has passed me the "Beautiful Friendship Award". Thanks usha for passing me such a beautiful award to me.

Thursday, September 25, 2008

Cauliflower Fry

1 cup Cauliflower Florets
2 tsp Maida Flour
2 tsp Rice Flour
1 tsp Corn Flour
1 tsp Ginger Garlic paste
1 tsp Chilly powder
Red Color optional
Oil for Deep fry
Cook cauliflower florets in boiling water along with salt and turmeric powder. Drain the water. Mix together all the ingredients in a bowl said above. Mix well. Marinate for 1/2 to 1 hour and deep fry them in hot oil. Serve with tomato ketchup.

Monday, September 22, 2008

Gongura Chicken ( Sorrel Leaves)

1/2 kg Chicken
2 bunch Sorrel leaves
1 onion
4 Green Chillies
1/2 tsp Chilly powder
3 tsp Coriander powder
1 tsp Garam masala powder
1 tsp Cumin powder
2 bay leaves
To Make Paste
4 Cinnamon Sticks
3 Cloves
7 to 8 Garlic pods
1" Ginger piece
1 tsp Poppy seeds
Grind all the ingredients together said in to make paste and keep aside.
Cook sorrel leaves and green chilies separately and grind them to a fine paste and keep ready.
In a pan heat oil, add bay leaves and then add onion and fry till it becomes golden brown. Now add the grinded spice paste to it and saute till the raw smell goes off. Then add all the powders said above and mix well. Now add chicken pieces to it. Add enough water to cook chicken and mix well. When chicken gets cooked add sorrel leaves paste to it and cook for 3 minutes. Serve hot.

Friday, September 19, 2008

Jeera Rice & Okra Fry

Today i tried other blogger recipes. Usha' s Jeera rice and Sripriya's Okra fry. I'm glad i tried them, as they turned out so good. Thanks Usha and Sripriya for posting these recipes!

Jeera Rice

Okra Fry

Wednesday, September 17, 2008

Coconut Burfi

6 large cups Grated Coconut
4 cups Sugar
2 cups Water
3 Green cardamom
Grease a plate with ghee and keep aside. Take a heavy bottomed and wide mouth vessel and put sugar in that and add water to that. Add enough water so that the sugar get immersed. Water level should be very very little above the sugar. Do not add more water. Boil the sugar to make thread syrup. At this stage put the coconut, green cardamom and stir well. Keep on stirring continuously. Keep stirring till the coconut becomes dry or cook until the consistency becomes thick. Then immediately transfer this to the greased plate. When the burfi gets cooled down or little harder cut into square or diamond shapes.

And Sripriya of srikar's kitchen has passed me the "Perfect Blend of Friendship Award". Thank you so much sripriya.

I would like to pass this award to Dhivya , Ramya , Kitchen Flavours

Monday, September 15, 2008

Chicken Briyani

1 1/2 cup Basmati Rice
1 cup Chicken pieces
2 onion, chopped lengthwise
3 to 4 Tomatoes, chopped
1/2 cup Mint leaves
1/2 cup Coriander leaves
2 green cardamom
1 stick Cinnamon
1 Clove
Few Bay leaves
2 tsp Ghee
1/2 Lemon
To Make Paste
3 stick cinnamon
2 Cloves
10 Garlic pods
1" Ginger
Few curry leaves
Grind all the ingredients together given in to make paste. Heat oil in a pressure cooker, add cardamom, cinnamon, cloves, bay leaves to it. Add mint and corriander leves to it. Then add chopped onion and fry to a golden brown. Add tomatoes to it and fry for 2 minutes. Now add the grinded paste to it and fry till the raw smell goes off. Add chicken pieces to it and mix well. Add 1/2 cup water to it and stir it. Pressure cook for 3 whistles. Then remove the pressure and lid then add rice to it, add enough water and mix well and pressure cook for 2 whistles. When pressure got released remove the lid add 2 tsp ghee and squeeze 1/2 a lemon to it and mix well. Serve hot.
Served with chicken curry and onion pachadi. Check for chicken curry recipe here.

Friday, September 12, 2008

Sataguppi / Dill Vada

1 cup Channa Dal
2 Cinnamon Sticks
3 Cloves
1 tsp Fennel seeds
2 Onion, chopped
3 Red chillies
1 big bunch Dill /Suwa /Shepu / Sataguppi, finely chopped
Soak Channa Dal in water for two hours and then grind coarsely without adding water. Dal should be semi ground and keep aside. Grind cinnamon, cloves, fennel seeds, red chillies and to this add onion and grind once again. Don't grind them for long, may be only for a second or two. Mix with the dal. Then add the finely chopped dill and salt to it and mix well. Take a small ball of the mixture and slightly flatten in the palm and place it in hot oil and deep fry on both sides to a golden brown. Serve with chutney or tomato ketchup.

Wednesday, September 10, 2008

Spicy Mushroom

1 1/2 cup Mushrooms
1 tsp Chilly powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala powder
2 tsp Pepper Powder
1 tsp Mustard Seeds
2 tsp Lemon Juice
Few Curry Leaves
To Make Paste
6 Small Onions
3 Garlic pods
1/2" Ginger
1/2 tsp Fennel Seeds
Grind the ingredients together said in to make paste. Mix this paste with turmeric, chilly, garam masala powder and salt. Add mushroom to this and mix well and marinate for 1/2 to 1 hour.
Heat oil in a pan add mustard seeds, curry leaves and allow them to splutter. Add the marinated mushrooms to it. Mix and cook covered on a low flame. In between open the lid and mix well and stir. When mushrooms gets cooked add lemon juice and mix well. Serve with rice.

Divya has passed me the Best Blog Thinkers Award. Thank u so much divya for passing me this lovely award.
I would like to pass this award to

Monday, September 08, 2008

Tomato Kurma

1 Onion, chopped lengthwise
5 Tomatoes
1 tsp Ginger garlic paste
Coriander Leaves
To make paste
2 tsp Grated Coconut
2 tsp split chickpeas
3 Red chilly
1/4 tsp Fennel Seeds
Few Curry Leaves
Make a fine paste with above ingredients said. Grind the tomatoes and keep aside.
Heat oil in kadai, add mustard seeds and allow it to splutter. Add Onion and fry till it becomes golden brown. Add the grinded paste to it and cook for 2 Min's. Then add the grinded tomatoes and add 1 cup of water to it. Add turmeric powder, salt and mix well. Cook for 5 Min's. Garnish with coriander leaves. Serve hot with dosa and idly.

has passed me the beautiful friendship award.

Thank you very much vani.

Thursday, September 04, 2008

Vinayagar chaturthi, kolukattai and 50th post

This is my 50th post :)

Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India. It falls on the 4th day of the new moon in the month of August - September (tamil month - Aavani). The first prayer of a Hindu is always to Vinayagar. And Kolukattai is special dish prepared for Lord Ganesha. Wishing u all Happy Vinayagar chaturthi.
So we celebrated this at home and would like to share this happiest moment with u all friends. This day brought me back some of the sweet childhood memories. Vinayagar Chaturthi means mind thinks of big idols of Ganesha and for me its always Kolukattai. Mom used to make sundal and kolukattai, that too sweet one is always my favorite one. Time has traveled a lot and after marriage i started preparing it. So called my mom before day and asked for the recipe. First time i preparing it. Got ganesha Idol. And I prepared kolukattai of both sweet and karam, and also brown sundal. Came out fantastic and my hubby loved it and also gave sweet kolukattai to our dog Spike and he too loved it and he barked and asked for one more. The day went out superb. Check out my recipes given below.
For Kara Kolukattai
Idly Rice or Par Boiled rice - 1 1/2 cups ( i used idly rice)
1 Onion, chopped finely
2 Green chillies, chopped
1 tsp Mustard Seeds
1 tsp Bengal Gram Dal
Few Curry Leaves
Soak the rice for 3 to 4 hrs and grind it into a coarse batter by adding little water only. Add salt to it last. Heat the kadai put the batter and fry for 3 to 4 mins. i made them two equal portions one for karam and for sweet. Transfer one portion to a bowl. Now heat oil in a kadai, add mustard seeds, bengal gram, curry leaves. When it starts spluttering add chopped onions, green chillies and fry for few mins. Now mix this with kolukattai batter. Now make them into small portions and steam it in a idly pot and cook for 15 to 20 mins.
For Sweet Kolukattai
1/4 cup Grated Coconut
1/4 cup Jaggery
Fry coconut in a hot kadai for few minutes, switch off the flame and add jaggery to that and mix well. take a small round from the batter and press the batter in the palm and make a small flat circle, place the filling in the center and fold it and join the edges. Make sure the filling is not coming out. Repeat this for rest of the batter. Place this on the idly plate and cook for 15 to 20 mins.
Now moving to Sundal
1 cup Brown Chick peas
10 Small onions, peeled and chopped
1/4 cup Grated Coconut
1 tsp Mustard seeds
1 tsp Bengal gram Dal
3 Red chillies
Few curry Leaves
Soak chick peas overnight and cook it in a pressure cooker. Drain the water and keep aside. Heat oil in a kadai, add mustard seeds, bengal gram, chillies, curry leaves to it. When it starts spluttering add onions and fry for 2 mins. Add boiled chickpeas to it and mix well. Then add grated coconut and mix well and fry for 2 mins and switch off the flame.

Monday, September 01, 2008

Tomato Briyani

1 cup Rice
1 Onion, chopped lengthwise
4 to 5 Tomatoes
1 stick Cardamom
2 Bay leaves
2 Cloves
4 pods Garlic
1/2 tsp Cumin Seeds
Few Curry Leaves
3 Red chilly
Little Turmeric Powder
Few Corriander Leaves
3 tsp Oil
Grind garlic, cumin seeds, red chilly and curry leaves to a fine paste and keep aside.
Grind tomatoes and keep aside.
Heat oil in a pressure cooker, add cinnamon, cloves and bay leaf. Now add onion and fry till it becomes golden brown, then add the grinded garlic, cumin, chilly paste to it and fry for 2 mins. Then add grinded tomatoes to it and cook till the raw smell goes off. Now add rice and enough water to it. Add turmeric powder, corriander leaves and salt mix well. Close the pressure cooker and cook until 3 whistles. Serve hot.


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