Thursday, May 31, 2012

Milagu Pongal(Ven Pongal):

Pongal;
  1. Raw Rice - 1 cup
  2. Moong dal- 1/4 cup
  3. Black pepper - 1/3 tbsp(crushed)
  4. Cumin seed - 1 tbsp (crushed).
  5. Salt - to taste.
  6. Ghee 4 tbsp.
  7. Ginger chopped 1/2 inch.
  8. Curry leaves.




            Method:
  1. Boil 5-6 cup of water in a pot. add the dal and cook until its done.
  2. Now add the rice cook until it becomes  nice paste consistency.
  3. Heat Ghee l in a pan, add black pepper, Cumin seed,curry leaves,schopped ginger and cook until the cumin seed start to splatter.
  4. Now add this to the pongal, and mix well .
  5. Serve Hot with Coconut chutney and sambar.


 


Tuesday, May 29, 2012

Quick Tomato Chutney(Thakkali Chutney):

Quick and Easy Thakkali Chutney:

          Ingredients:

Tomato 2 no.
Big Onion 2 no.
Chilly Powder 1 tbsp(adjust ).
Turmeric powder 1/2 tbsp.
Garlic 1 pod.
Urad dal,Roasted( optional).
Salt to taste.


    To season:
Mustard Seed 1 tbsp.
Urad dal 1/2 tbsp.
Curry Leaves
Cooking oil 2 tbsp.

 Method:
 1.Grind all the ingredients in the mixer grinder.
2.Heat the oil in a pan on medium level for about 1  minute till it is hot enough. Add the mustard seeds. Let them splutter and then add the Urad dal , curry leaves .
3.Now pour the mixer in the pan and cook for 2 minutes.
3.Quick Tomato Chutney is ready.
  Serve with Hot Idlis and Dosa.


Monday, May 28, 2012

coconut chutney:

Thaengai Chutney(Coconut chutney):

     Ingredients:

Grated Coconut 1/2  cup.
Roasted Channa Dal 4 tbsp.
Green Chilly 2 no.
Ginger 1/2  inch.
Salt to taste.

To Season:
 Mustard seed 1 tbsp.
Urad Dal 1/2 tbsp.
Small onion 2 no Sliced.
Curry leaves.
Red Chilly 2.
Cooking oil.










     Method:
 1.Grind all ingredients in the Mixer grinder with enough amount of warm water.
2.Heat the oil in a pan on medium level for about 1  minute till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram , red chillies, curry leaves and small onion. Fry it  till the onion turns brown and pour it on the chutney.
3.Coconut Chutney is ready.
  Serve with Hot Idlis and Dosa.
        

Kappa(maravalli kelangu) curry:

(Maravalli Kelangu)Kappa curry:
     
         Ingredients:

1 big size kappa(maravalli kelangu)(tapioca) with outer skin removed and cut int  pieces.
Grated  Fresh coconut 1/2 cup.
4 small Onion Sliced.
1 tbsp mustard seed.
1/2 Turmeric powder.
2 Garlic cloves.
2 Red chilly.
Curry Leaves.
Salt to taste
Cooking oil.



        Method:
1.Clean the Kappa,remove the skin and cut in to small pieces.
2.Boil the tapioca in required water with  salt and turmeric powder.
3.When the tapioca is cooked well drain the water.
4.In another vessel heat oil and splutter mustard seeds and add curry leaves and red chilly.
5.Add the tapioca (boiled kappa) and saute for few minutes .
6.Now add the fresh grated coconut and mix well .
7.Tasty Kappa curry is ready.Serve Hot.








Friday, May 25, 2012

Thakkali chutney(Tomato chutney):

Thakkali Chutney(Tomato Chutney):

     Ingredients:
Big onion 2 no  Or Small Onion 15 no.(roughly chopped).
Tomato 2 no( roughly chopped)
Red chilly 5 to 6 no.
Curry leaves.
Garlic 1 pod.
Salt to taste.



For Seasoning:

 Mustard seed,Urad dal,Curry leaves.

  Method:
1.Chop the onion and tomato in to long slices.
2.Heat the oil in the pan,when hot add the  red chilly and onion.
3.Saute for 2 to 3 minutes ,till the onions are changed in to  golden brown in colour.
4.Now add the tomatoes,sprinkle sufficient salt on the top and add garlic and little curry leaves.
5.Saute for few minutes,mix till the water is all reduced and the tomatoes are cooked well.
6.Grind all the sauteed ingredients in the mixer grinder.
7.In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal,  and curry leaves.
8.pour it in the top of the chutney.
 Serve the chutney with Idly,Dosa and Pongal.




  
Masal Vadai:
 1.1/2 cups Channa Dhal
1 Big Onion(chopped)
Green Chillies(chopped)
Curry leaves (Chopped)
Coriander leaves (chopped).
Mint Leaves (chopped).
5 Garlic pods crashed into small pieces skin on.
1/2 tsp Fennel seeds.
Salt to taste.














1. Soak 1.1/2 cup of channa dhal for 4 to 5 hours.
2. Drain the water completely.
3. First grind 1/2 cup cupof  dal to a fine paste without adding water.
4. Now add the remaining dal and grind coarsely.(for 5-6 seconds)
 5. Now take dal, onion, curry leaves, garlic pods crashed, green chillies, coconut pieces and mint leaves and
 6.Add chopped coriander leaves,curry leaves,fennel seedand salt. Mix everything till its well blended.
 7.Wet your palms and take dhal  into the palms.
 8. Make the mixer in to  medium sized dumplings, flatten and deep fry in Medium hot oil. You can fry 5-6 vadas at a time.
9. Serve hot .

Wednesday, May 23, 2012

Medhu Vadai:

Medhu Vadai :

          Ingredients:

 White Urad dal 1 cup
Cumin seeds .
Black peppercorns,
Chopped curry leaves,
Chopped coriander leaves,
Chopped coconut pieces,
Chopped green chilli,
Chopped ginger and
Chopped onions.
Salt  to taste.
Cooking oil.


















Method:
1. Soak the Urad Dal for about 2 hours. Drain the water and blend it in a mixer Grinder,
     till you get a smooth paste.Make sure you do not add water.
2.Now add the  finely chopped onion,curry leaves,coriander leaves,green chilly,black pepper corn and chopped ginger ,salt.
3.Check the consistency and add little water.
4.Heat sufficient oil in a pan.
5.Wet your palms and take batter into the palms.
 6.Now take a small portion of the batter, make a whole in the center with the help of you thumb and pour directly into the hot oil.
7.Fry these vada’s few at a time until golden brown in colour.
8.Serve hot with Sambhar and Coconut chutney.



    

Tuesday, May 22, 2012

Murrukku(Home Style):

Home Style Easy Murrukku:

         Ingredients:
Rice Flour 4 cup.
Urad dal (Ulunthu) 3/4 cup.
Mixture of Fried , Roasted channa dhal powder (pottu kadalai)  and  moong dhal powder(paasi paruppu)   1/4 cup.
Butter 200 gm.
Cumin seed(jeerakam) 1 tbsp.
 White Sesame seed (ellu)1 tbsp.
Asafoetida 1/4 tbsp.
Salt.
Take 4 cups of rice flour.
Take one cup of mixed dal.

 Roast  channa dal (pottu kadalai), moong dal(pasiparuppu) and  urad dal(ulinthu) in a kadai.


Grind this mixture in the mixture grinder.

 Mix together the Rice flour, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.


 Make the dough Nor too tight nor loose. Also make sure to fry them as soon you prepare the dough. This will help to avoid oil retention.
 







Take the dough and  the put it in the  Murukku press and use the plate that has 3 smooth round holes in it.
Now Press the dough in a circular motion on top of a ladle or  plate.

 Heat oil in a kadai or a pan.
 Test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready.
 Now Press the dough in a circular motion on top of a ladle or  plastic sheet.
 Now place the ladle inside the hot oil. Keep the flame Med-high. Too hot will burn the outside and too low will make these retain lots of oil.


Turn it until its light golden yellow.
  Simple Home Style Murukku is Ready.








.


Monday, May 21, 2012

Empty Salna(Parotta Salna):

Parotta Empty Salna :


Ingredients:

Fennel seed 2 tbsp
Garam masala powder 1 tbsp
cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
12 small Onion(onion).
2 Big Tomatoes(chopped).
Ginger Garlic Paste 2 tbsp.
Turmeric Powder 1/2 tbsp.
Chilly powder 2 1/2 tbsp.
Coriander Powder 4 tbsp.
Fresh Grated Coconut 10 tbsp.
   Make a paste: Coconut,1 tbsp fennel seed,10 cashew.
Preparation:Take a three cup of chicken stock.



       
 
 Ingredients:



1.Heat the oil in a deep fry pan , add the 1 tbsp of fennel seed and fry Slightly.
2. Put garam masala powder and Bay leaves,cardamam,cloves and cinnamon stick.
3.Add curry leaves in and add onion , fry it till it become golden brown in colour.
4.Add chopped tomatoes in,add little salt because it helps to cook fast.
9.Add all the dry powder and pour the chicken stock.

10. Adjust the salt, Taste and  Check whether the masala is fully  cooked.
11.Pour the coconut paste.Add little water, cover the pan and cook.  Mix occasionally.
12.When the oil starts to collect on top, garnish it with coriander Leaves and serve Hot.
         Empty salna is ready.. It goes very well with Rice,Roti,Naan,Idly,parotta.Idiyappam,Appam and Dosa.

Pepper Rasam (Milagu Rasam)


Pepper Rasam(Milagu Rasam):

      Ingredients:
Big tomato 1 no.
Pepper 1 tbsp.
Cumin seed 1 tbsp.
Mustard seed 1 tbsp.
Asafoetida 2 pinch.
Garlic 4 no.
Curry leaves
Coriander Leaves 1/2 cup (chopped)
Red chilly 2
Cooking oil 1 tbsp.
Tamarind marble  size.
   Preparation:
Soak the tamarind in a water.








Rasam






























 Method:
1.Grind Black  Peppercorns , Cumin seed , tomato ,1/4 cup of coriander leaves and Garlic(Dont peel the garlic) coarsly in a mixer grinder and keep aside.
2.Heat oil in the kadai or pan and splutter mustard seed,and add dry red chilly,curry leaves.
3.Now add the mixture and saute for 2 min then add asafoetida ,turmeric powder in to the mixture.
4.Add the tamarind  juice with enough amount of water and salt.
5.Mix well and check the taste.
6.When the bubbles started coming at the top,switch off.(dont boil the rasam).
    Serve hot with white rice and curry of your choice.



.


Soya and Black Eye Beans Curry:

Soya and Black Eye Beans curry:
        Ingredients:
Black eyed Beans ( Lobia ) 1.5 cup.
Soya Chunks 20 - 25 no.
 Big Onion 2  (chopped).
 Tomato 2 (chopped).
Ginger Garlic Paste 2 tbsp.
Mustard Seed 1 tbsp.
Cumin seed 1/2 tbsp.
Green chillt 2 no.
Curry Leaves - a few.
Coriander Leaves(chopped)- a few. 
Cooking  oil 2 tbsp.

   Dry powder:
Chilly powder 1.5 tbsp.
Coriander powder 1 tbsp.
Turmeric powder 1/2 tbsp.
Garam masala powder 1 tbsp.
Salt to taste.
     Method:
 1. Soak soya chunks in boiling water for 10 minutes.
 2. Strain water, squeeze and cut soya chunks into pieces.

 3.Soak the beans overnight and pressure cook with 3 cups of water, maybe 2-3 whistles.
     Release the pressure and keep the boiled beans aside.
 4.Heat oil in the Pan and  Once hot, add mustard seeds and let it splatter.  Add 1/2 tbsp cumin seed garam masala and curry leaves.
 5.add chopped Onion,fry it till it become golden brown in colour.
6.Add chopped tomatoes in,add little salt because it helps to cook fast.
7.Reduce the heat and add the  dry powder and sprinkle little water and  fry it on medium till the paste gets mushy and starts leaving oil.
8.Add the soya chunks and the  black eye beans with same boiled water. Mash around 2 tbsp of boiled beans and add it(It gives thickness to gravy)
9.Now add ginger garlic paste and salt.
10.Allow it to cook for 4 to 5 minutes with closed lid.
11.When contents have boiled well, add coriander leaves and serve Hot.
      It goes very well with Rice and Roti.












Sunday, May 20, 2012

Prawns Fry(Era varuval)

Prawns Fry:

    Ingredients:
Fresh prawns 1/2 kg.
Chilly powder 2 tbsp.
Turmeric powder 1/2 tbsp..
Fennel powder 1 tbsp.
Ginger garlic paste 2 tbsp.
Salt to taste.














Method:

Marinate Prawns with the above ingredients for at least half an hour.
Fry it with sunflower oil in a fry pan.

Kozhi Kulambu Home style(Chicken currry)

Kozhi kulambu Home Style(Chicken Curry):

      Ingredients:
1 kg Fresh Chicken
Fennel seed 2 tbsp
Garam masala powder 1 tbsp
cinnamon stick 1 inch,cloves 2 no,bay leaves 1,Cardamam 1 no.
Curry Leaves.
12 small Onion.
2 Big Tomatoes.
Ginger Garlic Paste 2 tbsp.
Turmeric Powder 1/2 tbsp.
Chilly powder 2 1/2 tbsp.
Coriander Powder 4 tbsp.
Pepper & CuminPowder 1 tbsp.
Dry ginger powder(sukku) 1 tbsp(optional)
Fresh Grated Coconut 10 tbsp.
Sesame oil 2 tbsp and cooking oil 2 tbsp.
 
    Make a paste:
 Coconut,1 tbsp fennel seed,1/2 small tomatoe,1/4 tbsp Pepper and 1/4tbsp Cumin seed.
 
    Method:
1.Cut the fresh chicken in to small pieces.
2.Chopped the Onion and Tomatoes.
3.Heat the oil in a deep fry pan , add the 1 tbsp of fennel seed and fry Slightly.
4. Put garam masala powder and Bay leaves,cardamam,cloves and cinnamon stick.
5.Add curry leaves in and add onion , fry it till it become golden brown in colour.
6.Add chopped tomatoes in,add little salt because it helps to cook fast.
7.Put the chicken in to it and add ginger garlic paste.
8.Add turmeric powder and little salt.Mix it well and Sprinkle little water to cook for 2 to 3 minuter with a closed lid.
9.Add all the dry powder.
10. Add salt, Taste and  Check whether the masala is fully  cooked.
11.Pour the coconut paste.Add little water, cover the pan and cook.  Mix occasionally.  Finally sprinkle  pepper cumin  powder.
12.When the oil starts to collect on top, garnish it with coriander Leaves.
         Chicken  kulambu is ready.. It goes very well with Rice,Roti,Naan,Idly,parotta.Idiyappam,Appam and Dosa.

 
 

Thursday, May 17, 2012

Ennai Kathirikai(Brinjal Masala)

Brinjal Fry(Ennai Kathirikai):
   Ingredients:
Fresh Brinjal 12 no(small size).
Small Onion 5 no.
Tomato 2 small.
Curry leaves.
Mustard seed 1 tbsp.
Urad dal 1/2 tbsp.
Cumin seed 1 1/2 tbsp.
Ginger 1/2 inch.
Fresh coconut 6  tbsp.
Chilly powder 1 tbsp.
Turmeric powder 1/2 tbsp.
Salt to taste.
Cooking oil 6 tbsp.



      Make a paste:
 Coconut,Tomato,Onion,Cumin seed,Ginger,Chilly powder,turmeric powder,salt

     Method.
1.Take a brinjal ,Cut it in the middle .
2.Heat oil in the Pan and  Once hot, add mustar seeds and let it splatter.  Add little urad dal and curry leaves.
3.Put the brinjal and fry it in a oil for 2 minutes.
4.Now add tha paste in to it and cook .If u like add more chilly powder.
5.Taste & check the gravy until the masala is fully cooked.  (No raw taste of the masala!)  If u want tight       gravy cooked it for more time.
6.Garnish with Coriander leaves & Serve Hot.
    It goes very well with Sambar Rice,Curd Rice,Roti,Naan,Idly and Dosa.
 






Wednesday, May 16, 2012

Avial (Mixed Vegetable Curry)

Avial (Mixed Vegetable Curry):

            Ingredients:
   Mixed vegetables 1 Kg.
   Drumstick 1(Murungakai)
   Brinjal 3(kathirikai)
   Mango 1.
   Lemon cucumber(vellarikai)
   Beans 5 no.
   Green plantain(Valakkai)
   Green chilly 6.
   Cluster Beans 6 no(Kothavarankai)
   Carrot 1 big.
   Tindora 8 (Kovakkai)
   Small onion 10.
   Tamarind  little.
   Garlic 3 cloves.
   Coconut 1 cup.
   Red chilly 2
   Curry Leaves.
   Mustard sees 2 tbsp.
   Cumin seed 2 tbsp.
   Turmeric 1 tbsp.
   Cooking oil 2 tbsp.
   Salt to taste.

  Make a paste:
    Coconut,Cumin seed,Garlic and Green chilly.
Method:
    1.Cut all the vegetables in to a medium size julienne(thin strips)
    2.Take a deep large pan.
    3.Put all the Fresh thin strips vegetables in to the pan and mixed well.
    4.Add enough amount of salt and turmeric powder and mix it well.
    5.Now add very little water and boil the vegetable.  Don't add too much water.  Just sprinkle water
      enough to keep the vegetables wet.Add the tamarind juice also.

    6. Once the vegetables are half-cooked, add the masala paste and cook well.  Do not overcook.
    7. Heat oil in a pan.  Once hot, add mustar seeds and let it splatter.  Add little urad dal and curry leaves.
       Add the red chillies and fry lightly and put it in the vegetables.
    8. Avial is ready.It goes very well  with Rice and Adai .





  
  
  
  

Spicy Indian Style Noodles.

South Indian Style Spicy Noodles:

    Ingredients:
    Maggie  noodles Curry flavour 1 pocket.
    Big onion 1
    Tomato 2 small.
    Curry leaves.
    Red chilly 2pcs.
    Mustard seed 1 tbsp.
    Urad dal 1/2 tbsp.
    Salt to taste
    Cooking oil 1 tbsp.


   Method:

      1. Boil the noodles alone (Do not add maggi masala now.) 
      2. Cut the onion and tomato in to small pieces.
      3. Heat the oil in a large pan.
      4. Put the mustard seed and let it splatter.   Add little urad dal, curry leaves & red chilly.
      5. Add the sliced onions, fry till it becomes golden brown in colour.  Add the chopped juicy tomatoes,
          add very little salt because it helps  tomato to cook fast.
     6. Add the Maggi masala in to it (if u want more spicy add little chilly  powder).
     7. Finally add the cooked noodles in to it and mix it well.
     8.Cook for 2 minutes and SERVE HOT.
          Tasty south indian style Spicy Noodles ready.
           If you like you can add egg also.

Tuesday, May 15, 2012

Nellai Meen Kulambu.

Nellai Meen Kulambu(Fish curry):

            Ingredients:
    1.Fish 3/4  Kg.
    2.Small onion 15 no.
    3. Big tomatoes 2.
    4.Ginger 1/2 inch, fresh Mango 1.
    5.Green chilly 4.
    6. Curry leaves.
    7.Turmeric powder 1/2 tbsp.
    8.Chilly powder 2 tbsp.
    9.Coriander powder 4 tbsp.
   10.Tamarind Amla size(nellikai)
   11.Fresh coconut 8 tbsp.
   12.Cumin seeds 1 tbsp.
   13.Fennel seed 1 tbsp and Mustard seed 1 tbsp.
   14.Coriander Leaves.

   14.sesame oil 4 tbsp and 2 tbsp of  cooking oil.

           Make a paste:
                   coconut,Cumin seed ,2 small onion and 1/2 small tomato,ginger.



           Method:
1.Soak the tamarind in a warm water.Cut the onion and tomato in to small pieces.
2.Clean the fish and mix  it with little turmeric and  salt.
3. Heat the oil in  a large pan and put the fennel seed and mustard seed.
4. Add the curry leaves.
5. Add finely chopped small onion and fry  till  it becomes golden brown in colour.
     and  add chopped tomato in, add very little salt because it helps tomato to cook fast
6.Put the green chillies in and put the turmeric, and close it with a lid and cook for 1 minute.
7.Then add all the dry powder and mix it well and pour the tamarind juice.
8.Add enough amount of water and cook for 2 min.
9.Taste & check the gravy until the masala is fully cooked.  (No raw taste of the masala!).
10.Mix coconut paste in,add enough amount of water and finally add the fish one by one .
11. If u want thick curry cooked it for more time.
12.Finally garnish with coriander leaves.
      Nellai meen kulambu(fish curry ) is ready!
        It goes very well with Rice,Idly,Dosa, Idiyappam and Appam.


  


 



Sunday, May 13, 2012

Panner Butter Masala

Panner Butter Masala:

          1.Fresh Panner 250 gm.
          2.Fresh cream 3 tbsp
          3.Butter 2 or 3 tbsp
          4.Big Onion 2.
          5.Tomatoes3.(u can also use tomato puree but its healthy if u use fresh tomato )
          6.Bay leaf,2cloves,2 cardamon,1 inch cinnamon stick.7 cashew.
          7.Chilly powder1 tbsp.
          8.Turmeric powder 1/2 tbsp.
          9.Garam masala powder1 pinch.
         10.Kasturi methi 1 tbsp.
         11.Garlic 4 cloves,ginger 1 inch.
         12.Sugar 1 teasp.
         13.Salt to taste.
         14.Fresh coriander chopped to garnish.
                 Make a paste: Onion,Tomato,ginger and garlic,Cashews,All dry powders,Little salt.
   Method:
   1.Take a fresh panner,Cut it  in to a  small cubes and keep aside.
   2.Heat a butter in a deep fry pan.
   3.Add Bay leaf ,cinnamon,cardamon and cloves in and fry it.
   4.Pour the paste in to it and cook it fo 2 minutes.add 1 cup of water in and sugar
   5.Now reduce heat to low let the gravy simmer for 3  minutes. 
   6.Now mix in cream, rest of the butter, kasuri methi & paneer.
   7.Cook till panner become soft.If u want more spicy add 2 small green chilly.
   8.Garnish with coriander leaves.
   9.Panner Butter Masal is ready.Serve Hot.
  10.It goes very well with Roti and Butter naan.


  

Thursday, May 10, 2012

Mutton Gravy(currry)

 Mutton Gravy(Erache Koottu):

       Ingredients
1. One kg fresh Indian mutton.
2. Ten Small onion.
3.2 Big tomatoes, full red & ripe
4.Ginger Garlic Paste 2 tbsp.
5.Chilly powder 2 tbsp.
6.Coriander powder 1 tbsp.
7.Turmeric powder 1/2 tbsp.
8.Pepper Cumin powder ! tbsp.
9.Fennel seed powder 1/2 tbsp.
      Make a paste of:
10. Fresh coconut 2 tbsp
11. whole  fennel seed .












           Method:
1. Cut the Mutton in to small pieces and wash it.
2. Pressure cook the  mutton for 3 to 4 min with little turmeric and salt.
3.Cut the onion in to thin slices,and tomato in to small pieces.
4.Take a deep fry pan ,pour 4 tbsp of cooking oil, put garam masala powder and small amount of fennel seed.
5.Add curry leaves in and add onion , fry it till it become golden brown in colour.
6.Add chopped tomatoes in,add little salt because it helps to cook fast.
7.Add ginger garlic paste.
8.Add turmeric powder,chilly powder,coriander powder,fennel powder and garam masala powder.
9.Sprinkle little water and fry it.
10. Add salt, Taste and  Check whether the masala is fully  cooked.
11.Add the cooked fresh Mutton .mix well with the masala.
12.Pour the coconut paste.Add little water, cover the pan and cook.  Mix occasionally.  Finally sprinkle  pepper cumin  powder.
13.When the oil starts to collect on top, garnish it with coriander Leaves.
Mutton gravy is Ready. It goes very well with Rice,Roti,Naan,Idly and Dosa.
       

Tuesday, May 8, 2012

Traditional Chicken Soup

Traditional   Chicken soup:
 
     Ingredients:
        Chicken 1 kg
        Small onion 10
        Tomatoes 2
        Ginger Garlic Paste 2 table sp
        Turmeric Powder 1/2 table sp
        Pepper powder and cumin Powder 2 table sp(milagu jeerakam)
        Fennel powder 1 table sp(sombu)
       Gram masala powder 1/2 table sp
       Dry Ginger powder 1/3 table sp(sukku )
       Salt
       curry leaves
       Coriander leaves
       Mint Leaves(optional)
       Sesame Oil 1 table spoon.


  
 Method:
      1.Cut Fresh chicken in to small pieces and wash it.

      2.Take a pressure pan,put the chicken in to it.pour water just enough to cover the chicken fully.
      3.Cut  the  small onion and juicy tomatoes in to small pieces and add it.
      4.Add turmeric powder,ginger garlic paste,pepper,cumin, fennel powder.
      5.Add  garam masala powder and dry ginger powder and add required amount of salt.
      6.Cut and add the coriander leaves  and mint leaves .
      7.Add curry leaves.
      8. Pour 1 table spoon  sesame oil it gives more taste and its good for health.
      9. Pressure cook for 5 to 7 minutes.
    10. Traditional chicken soup is ready.
    

Monday, May 7, 2012

Spicy Egg masala

Spicy Egg  Masala:

        Ingredients:
             6  Boiled eggs.
 2 Big onion
 2Ttomatoes
 Curry leaves
 Mustard seed 1 table sp
 Urad dal 1/2 table sp
 Garam masala 1/3 table sp
 Ginger garlic paste(optional) 1 table sp
  Turmeric powder 1/2 table sp
  Chilly powder 1 1/2 table sp
  Fennel powder 1 pinch.
  Cooking oil 3 table sp
 Coriander leaves, salt .


                            Method:

          Preparation: peel the boiled eggs and cut in to 3 pieces.

    1.Take a deep fry pan,pour 3  table sp of cooking oil.
    2.Cut the onion in to thin slices,and tomato in to small pieces.
    3.When the oil is hot,put the mustard seed and let it  started splatter add the urad dal.
    4. Put the curry leaves.
    5.Add the sliced onions ,fry  till it becomes golden brown in colour.& add the chopped juicy tomota     in,add very little salt because it helps  tomato to cook fast.
    6.Add ginger garlic paste(optional)
    7.Add tumeric powder,chilly powder,fennel powder and garam masala powder.
    8.Sprinkle little water and fry it.
    9. Add salt,Taste and  Check whether the masala is fully  cooked.
    10. FInally add the eggs in to it and turn it very carefully for 3 or 4 times.Garnish with the coriander leaves.
    11.  Spicy Egg masala is ready. It goes very well with  Sambar rice,Curd rice,Dal and  Chappathi,