Wednesday, December 12, 2012

Onion Pakkoda : Thool Pakkoda:

Onion Pakkoda:Vengaya pakkoda:

 Besan flour / Kadalai Maavu / chickpea flour 1 cup.
Rice Flour 1/4 cup.
Asafoetida (perungayam) 1 pinch
Red chilly 1 tbsp(adjust).
Fennel seed 1 tbsp(crushed).
Baking soda 1 pinch (optional).
Salt as per taste.
Big Onion 2 (Lengthwise Sliced).
Green chilly 2 .
Curry leaves.

Water as required.
Oil for fry.

Preparation:

 Cut onion in to thin lengthwise pieces.
 Add salt to it.
 Keep aside for 10 minutes.



Method:

Add Besan flour(kadalai maavu), Rice flour, Red chilly powder, asafoetida, salt, fennel seed,

Green chilly and curry leaves to the sliced onion and mix well.

Don't add water as the onion leaves the good amount of water.

If required sprinkle little water and mix well. dont make  the batter too thin.

Heat oil in the frying pan, once heated fry the onion mixture in the oil in a low flame until the pakoda become

golden brown in colour.

Serve Hot with tomato Ketchup.





Tuesday, December 11, 2012

Sweet pongal:

Sweet Jaggery  Pongal :

Ingredients:

Raw Rice(ponni pacha arisi) 1 cup, Water 3 cups.
Moong Dhal 1/4 cup.
Jaggery 2 cups.
Salt 1/2 pinch.
Cardamom Powder 1/2 tbsp.
Ghee 4 tbsp.
Cashew 15 no.
Dry grapes 15 no
Freshly grated coconut 2 or 3 tbsp (as per taste).



Method:

Pressure  cook  the rice and moong dhal with 3 cups of water.

In the meanwhile add little amount of water to  jaggery and bring it to boil.

When the jaggery is completely dissolved , switch off the flame,add the cardamom powder and filter the

syrup and keep aside.

When the rice is cooked  porridge consistency add  jaggery syrup slowly and mix well  with  the low flame.

Stir it often because the dhal tends to stick to the bottom.

Let it boil for atleast 4 to 5 minutes ia a low flame.

In the meantime ,heat ghee ,add broken cashews and grapes till it become golden brown.

Add it to pongal and mix well and switch off flame.

Finally add the freshly grated coconut  and mix it well(optional).

Serve Hot..




Tuesday, October 30, 2012

Vegetable samosa

Veg Samosa:

Ingredients:

Samosa Leaf.
Potato 3 no.
Onion 2 no.
Green chilly 3 no.
Cumin seed 1 tbsp.
Coriander Leaves(1/4 cup chopped).
Dry Methi Leaves 2 tbsp.
Green peas 1 cup(cooked)(i used frozen peas)
Turmeric powder 1/2 pinch.
Chilly powder 1/2 tsp(adjust)
Salt to taste.

 Method:

Pressure cook the potatoes and mashed it nicely.

heat oil in a pan.add cumin seed , chopped green chilly,onion and cooked green peas.

 Add the mashed potatoes.
mix it well.
Now add turmeric powder,chilly powder,salt and dry methi leaves.


 Cook  for 6 to 8 minutes.


 Now take one samosa leaf and fold it like a cone.Use water while doing so.

 place a spoon of filling in the cone and seal the side using a drop of water or oil.
 Heat oil in a Kadai and deep fry till it become golden brown.Fry on a medium flame.
Serve hot with tomato Ketchup..



Sweet banana Fry(Kids Fav)

Banana Fry:

Ingredients:

Nenthrapazham 2 no.
Ghee.

Method:
 Cut the nenthrapazham in to thin slices.
Fry it in the Non stick pan using ghee till it become light brown in colour.
Serve hot for kids..They really enjoy this dish.





Wednesday, October 3, 2012

Sura Puttu(meen puttu)...

SURA Puttu..

Ingredients:

Shark Fish  1/2 Kg.
Cloves 3,Cinnamon stick 1 inch,
Fennel seed 1 tbsp.
Curry leaves(finely chopped).
Coriander leaves .
Big Onion 3 (Chopped).
Green chillies 2 no.
Garlic big 4 no(chopped).
Coconut 2 tbsp.



Method:

Wash and clean the fish.

Now boil the fish  in a vessel full of water with 1/4 tsp of tumeric powder and salt .

Boil the fish for 6 to 8 minutes.

Remove from the heat and allow it to cool.




Mash the flesh of fishes in to tiny flakes.



Heat oil in the fry pan.Add cloves ,cinnamon stick and fennel seed.

Add chopped  curry leaves,onion ,garlic and green chilly one by one.

saute till it become golden brown in colour.



Now add the mashed fish flakes .Keep stirring over  continuously for about 8 to 10 minutes.

Till the nice aroma is given out.
Finally add fresh coconut and saute well.This gives extra taste to your Sura Puttu..

Very Delicious Yummy SURA puttu is ready.

Serve Hot with Onion sambar.


   

Sunday, July 29, 2012

potato masala curry;potato kurma.


           (Puri) Potato Masala Curry:

Ingredients:

Big onion 2 no(Nicely sliced)
Tomatoes 2 no (Chopped)
Potato 2 medidum size
Ginger garlic paste 1.5 tbsp.

Dry powders:

  Chilly powder 1 tbsp.
  Coriander powder 3/4  tbsp.
  Turmeric powder 1/2 tbsp.
  Salt to taste.

For seasoning:

Cooking oil 2 tbsp.
Bay leaves 1
Cinnamon stick 1/2 inch.
Cloves 2 no.
Curry leaves.

Make a paste:

  Fresh Grated Coconut 4 to 5 tbsp.
  Fennel seed 1 tbsp.
 
Method:
    Cut all the vegetables.

Grind the coconut and fennel seed  in to a fine paste.

Take a deep fry pan.Heat  2 tbsp of cooking oil and add the bay leaves ,cinnamon stick,cloves and curry leaves.







Add finely sliced onion.







Saute till it become golden brown in colour.





Now add the chopped tomatoes and ginger garlic paste,cook till it become soft.







Add all the dry powders and add little water,mix well.





Add the chopped potatoes in to it.




Mix the coconut paste with enough amount of water.




Mix well.




Allow it to cook for 5 to 10 minutes.Masala Potato curry ready.Serve hot with Hot Puri.







Tuesday, June 26, 2012

Thenga varutharacha chicken curry:Chicken Kuzhambu


Thaenga Varutharacha Chicken  kuzhambu:

      Ingredients:

 1 kg Fresh Chicken.
 Potato 2 no (optional).

      Dry Powder:

Turmeric Powder 1/2 tbsp.
Chilly powder 2  tbsp(adjust).
Coriander Powder 4 tbsp.
Garam masala powder 1 tbsp
Pepper & Cumin Powder 1 tbsp.
Dry ginger powder(sukku) 1 tbsp(optional).
 
     For Seasoning:

cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
12 small Onion(Sliced).
2 Big Tomatoes(chopped).
Ginger Garlic Paste 2 tbsp.
Sesame oil 2 tbsp and cooking oil 2 tbsp.

    Make a paste:

 Fresh Grated Coconut 10 tbsp.
 Tomato 1/2 piece.
Cinnamon stick 1 inch,cloves 3 no.
Fennel seed 1/2 tbsp.
 

 Method:

Take a large pan , put the fresh chicken in to it ,add water enough to cover the chicken.
Add all the dry powders  and salt.
Mix it well and check the taste.
Add ginger garlic paste.
Cook it with a lid till the chicken become  little soft.


In the mean time .  Heat a pan dry roast grated coconut.














 Grind the fried coconut along with cinnamon stick,cloves and tomato.



 Now add the grind paste in to the chicken.Cook it in a slow flame.


 Now take a kadai.
Pour Oil,add cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
Add chopped onion,Saute till it become golden brown.
Now add the chopped tomato,cook till it become soft.
Finally add the chopped coriander leaves.
Pour this ingredients in to the Kuzhambu mixture  ,mix well and cook for 2 minutes.
Switch off.
Varutharacha chicken kuzhambu is ready.
Serve hot with Rice, Roti ,Idly,Idiyappam and dosa.


Monday, June 25, 2012

Mushroom potato Curry:Mushroom Gravy.

Mushroom Potato gravy:
Bell Mushroom 1 pocket.
Potato 1no.
Onion 1 big (chopped)
Tomato  2 no(chopped)
Methi leaves 2 tdsp.
Ginger garlic paste.
Green chilly 2 no .
Grated coconut 5 tbsp.

              Dry powders:

Turmeric powder 1/2 tbsp.
Coriander powder 1/4 tbsp.
Chilly powder 1 tbsp(adjust).
Chicken masala 1/2 tbsp.(i use chicken tikka masala powder)
Garam masala powder 1/4 tbsp.
Pepper powder 1/2 tbsp(optional) .
Salt to taste.

     For seasoning:
Cooking oil 2 tbsp.
Mustard seeds 1 tbsp.
Curry Leaves.


      Preparation:

Cut the bell mushroom and potato in to bite size pieces.

     



 Method:



Heat oil in the pressure pan.
Add  mustard seed when it started splutter add the sliced onion and green chilly.
 Add tomato,sliced potato ,ginger garlic paste and grated fresh coconut.

 Add  all the dry powder and salt.check the taste and adjust.
 Add methi leaves and coriander leaves.
 When the above masala cooked well and the potato become little soft.add the bell mushroom .
Pressure cook the mushroom masala till one whistle.
Mushroom Potato masala is ready.
I take this recipe from the net.It comes out very well.It tastes very good.