LEMON AND CHILLY PICKLE
INGREDIENTS
GREEN CHILLIES- 200G
LIME- 6
MUSTARD - 2 TABLESPOONS
TURMERIC POWDER- 1 TABLESPOON
OIL- 200 ML
SALT
PREPARATION
GRIND MUSTARD TO A COARSE POWDER
CUT LEMON INTO 4 PIECES
SLIT GREEN CHILLIES AND CUT THEM INTO HALF INCH LONG PIECE
MIX POWDERED MUSTARDS AND TURMERIC POWDER AND SALT WITH GREEN CHILLIES AND LIME
PUT THEM IN AN AIR TIGHT CONTAINER
POUR OIL ON TOP
SHAKE WELL
Saturday, 9 February 2013
HOME MADE TANDOORI MASALA POWDER
HOME MADE TANDOORI MASALA POWDER
INGREDIENTS
GROUND CORIANDER- 4 TABLESPOONS
GROUND CUMIN SEEDS- 3 TABLESPOONS
GROUND GINGER- 3 TABLESPOONS
GARLIC POWDER- 4 TABLESPOONS
GARAM MASALA POWDER/ ALL SPICES POWDER- 2 TABLESPOONS
PAPRIKA - 4 TABLESPOONS
DRIED FENU GREEK LEAVES- 2 TABLESPOONS
TURMERIC - 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
MANGO POWDER- 2 TABLESPOONS
MUSTARD SEEDS POWDER- 1 TABLESPOON
PREPARATION
BLEND ALL THE INGREDIENTS IN A MIXER TO A FINE POWDER.
YOU CAN ADD LEMON JUICE IF MANGO POWDER NOT AVAILABLE.
INGREDIENTS
GROUND CORIANDER- 4 TABLESPOONS
GROUND CUMIN SEEDS- 3 TABLESPOONS
GROUND GINGER- 3 TABLESPOONS
GARLIC POWDER- 4 TABLESPOONS
GARAM MASALA POWDER/ ALL SPICES POWDER- 2 TABLESPOONS
PAPRIKA - 4 TABLESPOONS
DRIED FENU GREEK LEAVES- 2 TABLESPOONS
TURMERIC - 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
MANGO POWDER- 2 TABLESPOONS
MUSTARD SEEDS POWDER- 1 TABLESPOON
PREPARATION
BLEND ALL THE INGREDIENTS IN A MIXER TO A FINE POWDER.
YOU CAN ADD LEMON JUICE IF MANGO POWDER NOT AVAILABLE.
Thursday, 7 February 2013
SPICY CHANA / CHICK PEAS CHAAT MASALA WITH YOGURT - A NORTH INDIAN SALAD
SPICY CHANA / CHICK PEAS CHAAT MASALA WITH YOGURT - A NORTH INDIAN SALAD
INGREDIENTS
CHICK PEAS- 1/2 - 1 CUP; COOKED
POTATOES- 1-2; CUT INTO SMALL PIECES AND COOKED
ONION- 1; FINELY CHOPPED
TOMATO - 1; FINELY CHOPPED
GINGER- 1/2 INCH PIECE; CHOPPED
GREEN CHILLIES- 3-4; CHOPPED
CARROT- 1; CHOPPED
CUCUMBER- 1-2; CHOPPED
CHAAT MASALA- 1/2 TABLESPOON
PEPPER POWDER- 1 PINCH
CORIANDER LEAVES- 3-4 STALKS; CHOPPED
YOGURT/ CURD- 1 CUP
SALT
LEMON -1
PREPARATION
MIX ALL THE INGREDIENTS WELL EXCEPT LEMON
POUR LEMON JUICE
INGREDIENTS
CHICK PEAS- 1/2 - 1 CUP; COOKED
POTATOES- 1-2; CUT INTO SMALL PIECES AND COOKED
ONION- 1; FINELY CHOPPED
TOMATO - 1; FINELY CHOPPED
GINGER- 1/2 INCH PIECE; CHOPPED
GREEN CHILLIES- 3-4; CHOPPED
CARROT- 1; CHOPPED
CUCUMBER- 1-2; CHOPPED
CHAAT MASALA- 1/2 TABLESPOON
PEPPER POWDER- 1 PINCH
CORIANDER LEAVES- 3-4 STALKS; CHOPPED
YOGURT/ CURD- 1 CUP
SALT
LEMON -1
PREPARATION
MIX ALL THE INGREDIENTS WELL EXCEPT LEMON
POUR LEMON JUICE
SPICY CHANA / CHICK PEAS CHAAT MASALA- A NORTH INDIAN SALAD
SPICY CHANA / CHICK PEAS CHAAT MASALA- A NORTH INDIAN SALAD
INGREDIENTS
CHICK PEAS- 1/2 - 1 CUP; COOKED
POTATOES- 1-2; CUT INTO SMALL PIECES AND COOKED
ONION- 1; FINELY CHOPPED
TOMATO - 1; FINELY CHOPPED
GINGER- 1/2 INCH PIECE; CHOPPED
GREEN CHILLIES- 3-4; CHOPPED
CARROT- 1; CHOPPED
CUCUMBER- 1-2; CHOPPED
CHAAT MASALA- 1/2 TABLESPOON
PEPPER POWDER- 1 PINCH
CORIANDER LEAVES- 3-4 STALKS; CHOPPED
SALT
LEMON -1
PREPARATION
MIX ALL THE INGREDIENTS WELL EXCEPT LEMON
POUR LEMON JUICE
INGREDIENTS
CHICK PEAS- 1/2 - 1 CUP; COOKED
POTATOES- 1-2; CUT INTO SMALL PIECES AND COOKED
ONION- 1; FINELY CHOPPED
TOMATO - 1; FINELY CHOPPED
GINGER- 1/2 INCH PIECE; CHOPPED
GREEN CHILLIES- 3-4; CHOPPED
CARROT- 1; CHOPPED
CUCUMBER- 1-2; CHOPPED
CHAAT MASALA- 1/2 TABLESPOON
PEPPER POWDER- 1 PINCH
CORIANDER LEAVES- 3-4 STALKS; CHOPPED
SALT
LEMON -1
PREPARATION
MIX ALL THE INGREDIENTS WELL EXCEPT LEMON
POUR LEMON JUICE
Wednesday, 6 February 2013
AN EASY AND SIMPLE MUTTA / EGG PATHIRI
AN EASY AND SIMPLE MUTTA / EGG PATHIRI
INGREDIENTS
EGG-2
MAIDA / ALL PURPOSE FLOUR- 1 CUP
SALT
PREPARATION
MIX ALL THE INGREDIENTS WELL IN A MIXER OR BLENDER WITH LITTLE WATER
THE BATTER SHOULD HAVE A DOSA LIKE THICK CONSISTENCY
SMEAR GHEE IN AN EARTHERN OR MUD CHATTI OR NON STICK APPAM CHATTI,
POUR 1 LADLE FULL BATTER TO FORM A ROUND APPAM
COVER IT
COOK ONLY ONE SIDE
SMALL HOLES WILL BE FORMED
INGREDIENTS
EGG-2
MAIDA / ALL PURPOSE FLOUR- 1 CUP
SALT
PREPARATION
MIX ALL THE INGREDIENTS WELL IN A MIXER OR BLENDER WITH LITTLE WATER
THE BATTER SHOULD HAVE A DOSA LIKE THICK CONSISTENCY
SMEAR GHEE IN AN EARTHERN OR MUD CHATTI OR NON STICK APPAM CHATTI,
POUR 1 LADLE FULL BATTER TO FORM A ROUND APPAM
COVER IT
COOK ONLY ONE SIDE
SMALL HOLES WILL BE FORMED
MUTTA /EGG PATHIRI - A MALABAR CUISINE
MUTTA /EGG PATHIRI - A MALABAR CUISINE
INGREDIENTS
EGGS-4
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
YOGURT/ CURD- 1 TABLESPOON
MILK- 3 TABLESPOONS
SUGAR- 1 TABLESPOONS
CARDAMOM - 1/4 TABLESPOON
GHEE- 3 TABLESPOONS
SALT
PREPARATION
MIX BOTH FLOURS WITH YOGURT AND SALT
KNEAD WELL TO FORM A SMOOTH DOUGH BY ADDING SOME GHEE
MAKE LEMON SIZED BALLS FROM DOUGH
PRESS INTO CHAPPATI
IN A BOWL MIX EGGS, SUGAR, MILK AND CARDAMOM POWDER
HEAT A PAN
FRY EACH CHAPPATI
DIP EACH CHAPPATI IN EGGS-MILK MIXTURE
AND FRY BOTH SIDES
SMEAR GHEE
INGREDIENTS
EGGS-4
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
YOGURT/ CURD- 1 TABLESPOON
MILK- 3 TABLESPOONS
SUGAR- 1 TABLESPOONS
CARDAMOM - 1/4 TABLESPOON
GHEE- 3 TABLESPOONS
SALT
PREPARATION
MIX BOTH FLOURS WITH YOGURT AND SALT
KNEAD WELL TO FORM A SMOOTH DOUGH BY ADDING SOME GHEE
MAKE LEMON SIZED BALLS FROM DOUGH
PRESS INTO CHAPPATI
IN A BOWL MIX EGGS, SUGAR, MILK AND CARDAMOM POWDER
HEAT A PAN
FRY EACH CHAPPATI
DIP EACH CHAPPATI IN EGGS-MILK MIXTURE
AND FRY BOTH SIDES
SMEAR GHEE
CHICKEN CHATTI PATHIRI - LAYERED PANCAKE WITH CHICKEN MASALA FILLING
CHICKEN CHATTI PATHIRI - LAYERED PANCAKE WITH CHICKEN MASALA FILLING
INGREDIENTS
CHICKEN - 500 G
ONION- 2; FINELY SLICED
GREEN CHILLIES- 5; CHOPPED
GINGER- 1 INCH PIECE ; CRUSHED
GARLIC- 1 CLOVE ; CRUSHED
TURMERIC POWDER-1 4/ TABLESPOON
PEPPER POWDER- 1 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1 TABLESPOON
CORIANDER LEAVES- 12 STALKS
CURRY LEAVES- 2 SPRIGS
OIL
SALT
MAIDA / ALL PURPOSE FLOUR- 1 1/2 CUP
EGGS- 4
MILK- 1 CUP
PREPARATION
COOK CHICKEN WITH TURMERIC POWDER, PEPPER POWDER AND SALT
MINCE IT
HEAT OIL IN A PAN
FRY GINGER AND GARLIC
ADD ONION AND GREEN CHILLIES
SHALLOW FRY
NOW ADD GARAM MASALA POWDER, PEPPER POWDER, SALT, CORIANDER AND CURRY LEAVES
WHEN RAW SMELL GOES ADD MINCED CHICKEN
MIX WELL
REMOVE FROM FLAME
MIX MAIDA WITH 1 EGG AND SALT AND LITTLE WATER
PREPARE BATTER LIKE DOSA
NOW HEAT A NON STICK PAN
POUR 1 LADDLE BATTER AND SPREAD LIKE DOSA AND FRY
TAKE A BOWL
MIX 3 EGGS, MILK, , PEPPER POWDER AND SALT
TAKE A NON STICK VESSEL
SMEAR IT WITH OIL
NOW TAKE A FRIED PANCAKE/ PATTHIRI
DIP IT IN EGG- MILK MIXTURE
PLACE IT IN NON STICK VESSEL
PLACE MASALA IN IT
NOW PUT ANOTHER PANCAKE OVER IT
PLACE MASALA OVER IT
REPEAT THIS PROCESS
WHEN ALL THE PANCAKES ARE ARRANGED, POUR MILK-EGG MIXTURE OVER IT SO THAT ALL PATHIRIS STICK TOGETHER
NOW COOK IN LOW FLAME FOR 25 MINUTES CLOSED WITH A LID
INGREDIENTS
CHICKEN - 500 G
ONION- 2; FINELY SLICED
GREEN CHILLIES- 5; CHOPPED
GINGER- 1 INCH PIECE ; CRUSHED
GARLIC- 1 CLOVE ; CRUSHED
TURMERIC POWDER-1 4/ TABLESPOON
PEPPER POWDER- 1 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1 TABLESPOON
CORIANDER LEAVES- 12 STALKS
CURRY LEAVES- 2 SPRIGS
OIL
SALT
MAIDA / ALL PURPOSE FLOUR- 1 1/2 CUP
EGGS- 4
MILK- 1 CUP
PREPARATION
COOK CHICKEN WITH TURMERIC POWDER, PEPPER POWDER AND SALT
MINCE IT
HEAT OIL IN A PAN
FRY GINGER AND GARLIC
ADD ONION AND GREEN CHILLIES
SHALLOW FRY
NOW ADD GARAM MASALA POWDER, PEPPER POWDER, SALT, CORIANDER AND CURRY LEAVES
WHEN RAW SMELL GOES ADD MINCED CHICKEN
MIX WELL
REMOVE FROM FLAME
MIX MAIDA WITH 1 EGG AND SALT AND LITTLE WATER
PREPARE BATTER LIKE DOSA
NOW HEAT A NON STICK PAN
POUR 1 LADDLE BATTER AND SPREAD LIKE DOSA AND FRY
TAKE A BOWL
MIX 3 EGGS, MILK, , PEPPER POWDER AND SALT
TAKE A NON STICK VESSEL
SMEAR IT WITH OIL
NOW TAKE A FRIED PANCAKE/ PATTHIRI
DIP IT IN EGG- MILK MIXTURE
PLACE IT IN NON STICK VESSEL
PLACE MASALA IN IT
NOW PUT ANOTHER PANCAKE OVER IT
PLACE MASALA OVER IT
REPEAT THIS PROCESS
WHEN ALL THE PANCAKES ARE ARRANGED, POUR MILK-EGG MIXTURE OVER IT SO THAT ALL PATHIRIS STICK TOGETHER
NOW COOK IN LOW FLAME FOR 25 MINUTES CLOSED WITH A LID
ERACHI PATHIRI WITH CHICKEN- PARATHA STUFFED WITH MEAT
ERACHI PATHIRI WITH CHICKEN- PARATHA STUFFED WITH MEAT
INGREDIENTS
CHICKEN- 500 G
ONION- 2
GINGER- 1 INCH PIECE
GARLIC- 6 CLOVES
GREEN CHILLIES- 5
RED CHILLI POWDER- 1/2 TABLESPOON
TURMERIC POWDER-- 1/4 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
FENNEL/ PERUMJIRAKAM POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON
CORIANDER LEAVES- 2 STALK
MINT LEAVES- 2 STALK
CURRY LEAVES- 2 SPRIGS
OIL
SALT
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
PREPARATION
MIX FLOURS TOGETHER WITH SALT
ADD WATER LITTLE BY LITTLE
KNEAD WELL TO FROM A SMOOTH DOUGH
MAKE MEDIUM BALLS OUT OF DOUGH
PRESS INTO CHAPPATI SHAPE.
COOK CHICKEN WITH CHILLI POWDER , TURMERIC POWDER, PEPPER POWDER AND SALT
HEAT A PAN
ADD OIL
SAUTE ONION, GINGER, GARLIC AND GREEN CHILLIES
ADD FENNEL POWDER, GARAM MASALA, CORIANDER LEAVES, MINT LEAVES AND CURRY LEAVES
ADD SALT
WHEN RAW SMELL GOES, ADD COOKED CHICKEN
MIX WELL
REMOVE FROM FLAME.
TAKE A CHAPPATI
SPREAD MEAT MASALA EVENLY ON CHAPPATI
COVER IT WITH ANOTHER CHAPPATI
NOW CLOSE THE EDGES BY GENTLY PRESSING WITH A FORK
DEEP FRY IN OIL
OR ALSO YOU CAN STEAM IT
ERACHI PATHIRI WITH BEEF- PARATHA STUFFED WITH MEAT
ERACHI PATHIRI WITH BEEF- PARATHA STUFFED WITH MEAT
INGREDIENTS
BEEF- 500 G
ONION- 2
GINGER- 1 INCH PIECE
GARLIC- 6 CLOVES
GREEN CHILLIES- 5
RED CHILLI POWDER- 1/2 TABLESPOON
TURMERIC POWDER-- 1/4 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
FENNEL/ PERUMJIRAKAM POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON
CORIANDER LEAVES- 2 STALK
MINT LEAVES- 2 STALK
CURRY LEAVES- 2 SPRIGS
OIL
SALT
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
PREPARATION
MIX FLOURS TOGETHER WITH SALT
ADD WATER LITTLE BY LITTLE
KNEAD WELL TO FROM A SMOOTH DOUGH
MAKE MEDIUM BALLS OUT OF DOUGH
PRESS INTO CHAPPATI SHAPE.
COOK BEEF WITH CHILLI POWDER , TURMERIC POWDER, PEPPER POWDER AND SALT
HEAT A PAN
ADD OIL
SAUTE ONION, GINGER, GARLIC AND GREEN CHILLIES
ADD FENNEL POWDER, GARAM MASALA, CORIANDER LEAVES, MINT LEAVES AND CURRY LEAVES
ADD SALT
WHEN RAW SMELL GOES, ADD COOKED BEEF
MIX WELL
REMOVE FROM FLAME.
TAKE A CHAPPATI
SPREAD MEAT MASALA EVENLY ON CHAPPATI
COVER IT WITH ANOTHER CHAPPATI
NOW CLOSE THE EDGES BY GENTLY PRESSING WITH A FORK
DEEP FRY IN OIL
OR ALSO YOU CAN STEAM IT
INGREDIENTS
BEEF- 500 G
ONION- 2
GINGER- 1 INCH PIECE
GARLIC- 6 CLOVES
GREEN CHILLIES- 5
RED CHILLI POWDER- 1/2 TABLESPOON
TURMERIC POWDER-- 1/4 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
FENNEL/ PERUMJIRAKAM POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON
CORIANDER LEAVES- 2 STALK
MINT LEAVES- 2 STALK
CURRY LEAVES- 2 SPRIGS
OIL
SALT
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
PREPARATION
MIX FLOURS TOGETHER WITH SALT
ADD WATER LITTLE BY LITTLE
KNEAD WELL TO FROM A SMOOTH DOUGH
MAKE MEDIUM BALLS OUT OF DOUGH
PRESS INTO CHAPPATI SHAPE.
COOK BEEF WITH CHILLI POWDER , TURMERIC POWDER, PEPPER POWDER AND SALT
HEAT A PAN
ADD OIL
SAUTE ONION, GINGER, GARLIC AND GREEN CHILLIES
ADD FENNEL POWDER, GARAM MASALA, CORIANDER LEAVES, MINT LEAVES AND CURRY LEAVES
ADD SALT
WHEN RAW SMELL GOES, ADD COOKED BEEF
MIX WELL
REMOVE FROM FLAME.
TAKE A CHAPPATI
SPREAD MEAT MASALA EVENLY ON CHAPPATI
COVER IT WITH ANOTHER CHAPPATI
NOW CLOSE THE EDGES BY GENTLY PRESSING WITH A FORK
DEEP FRY IN OIL
OR ALSO YOU CAN STEAM IT
MEEN PATHIRI/ STEAMED FISH PANCAKES A MALABAR RECIPE
MEEN PATHIRI/ STEAMED FISH PANCAKES
A MALABAR RECIPE
INGREDIENTS
FISH - 1/2 -1 KG
ONION- 2, CHOPPED
GREEN CHILLIES- 4; CHOPPED
GINGER - GARLIC PASTE- 1 TABLESPOON
TOMATO - 1; CHOPPED
FENNEL / PERUMJIRAKAM POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
PEPPER POWDER- 1/2 TABLESPOON
CORIANDER LEAVES
CURRY LEAVES
PLANTAIN LEAF
COCONUT OIL- 2 TABLESPOONS
RICE FLOUR-1 CUP
SALT
WATER- 1 1/4 CUP
PREPARATION
HEAT WATER WITH SALT
WHEN WATER STARTS BOILING , REDUCE FLAME AND ADD RICE FLOUR LITTLE BY LITTLE
MIX WELL
REMOVE FROM FLAME
KNEAD WELL TO FORM A SOFT DOUGH.
MAKE BALLS OUT OF DOUGH
ROLL INTO PATHIRIS
COOK FISH WITH PEPPER AND TURMERIC POWDER AND SALT
REMOVE BONES WHEN COOKED
MINCE IT
HEAT A PAN
ADD OIL
SAUTE ONION, GINGER- GARLIC PASTE, GREEN CHILLIES,
TOMATO, FENNEL POWDER CORIANDER LEAVES AND CURRY LEAVES WITH SALT ONE BY ONE
ADD COOKED FISH
MIX WELL
REMOVE FROM FLAME
TAKE A PLANTAIN LEAF
PLACE 1 PATHIRI
SPREAD FISH MASALA OVER IT
PLACE ANOTHER PATHIRI OVER IT
CLOSE THE SIDES BY GENTLY PRESSING WITH A FORK OR BY HAND
STEAM IT IN MEDIUM FLAME
Tuesday, 5 February 2013
RAW MANGO /PACHA MANGA CURRY
RAW MANGO /PACHA MANGA CURRY
INGREDIENTS
RAW MANGO - 2
GRATED COCONUT- 1 CUP
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARLIC- 2 CLOVES
MUSTARD- 1/2 TABLESPOON
CURRY LEAVES-2 SPRIGS
SALT
OIL- 2 TABLESPOONS
WATER- 1 CUP
PREPARATION
CUT MANGO INTO SMALL PIECES WITH SKIN
GRIND COCONUT WITH GARLIC
HEAT OIL
SPLUTTER MUSTARD
ADD TURMERIC AND CHILLY POWDERS.
ADD MANGO AND WATER
WHEN MANGO IS COOKED ADD GROUND PASTE AND CURRY LEAVES
WHEN BOILED REMOVE FROM FLAME
INGREDIENTS
RAW MANGO - 2
GRATED COCONUT- 1 CUP
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARLIC- 2 CLOVES
MUSTARD- 1/2 TABLESPOON
CURRY LEAVES-2 SPRIGS
SALT
OIL- 2 TABLESPOONS
WATER- 1 CUP
PREPARATION
CUT MANGO INTO SMALL PIECES WITH SKIN
GRIND COCONUT WITH GARLIC
HEAT OIL
SPLUTTER MUSTARD
ADD TURMERIC AND CHILLY POWDERS.
ADD MANGO AND WATER
WHEN MANGO IS COOKED ADD GROUND PASTE AND CURRY LEAVES
WHEN BOILED REMOVE FROM FLAME
SIMPLE RAW MANGO CHAMMANTHI / CHUTNEY
SIMPLE RAW MANGO CHAMMANTHI / CHUTNEY
INGREDIENTS
RAW MANGO -1 -2
GRATED COCONUT- 1 CUP
GINGER- 1 INCH PIECE
SHALLOTS- 2
GREEN CHILLIES- 3
SALT
PREPARATION
GRIND ALL THE INGREDIENTS
KOZHI VATTICHATHU- A MALABAR CHICKEN RECIPE
KOZHI VATTICHATHU- A MALABAR CHICKEN RECIPE
INGREDIENTS
CHICKEN- 1/2 KG; CUT INTO PIECES
ONION-4; SLICED
TOMATO- 2; SLICED
GINGER- 1 INCH PIECE ; CRUSHED
GARLIC- 1 AND HALF WHOLE; CRUSHED
GREEN CHILLIES- 8 CHOPPED
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
CARDAMOM- 4
NUTMEG- 1/4
MACE / JATHIPATHRI- 1 G
CUMIN SEEDS- 1/4 TABLESPOON
CURRY LEAVES- CHOPPED
CORIANDER LEAVES- CHOPPED
MINT LEAVES- CHOPPED
GHEE- 1 TABLESPOON
SALT
PREPARATION
MARINATE CHICKEN WITH TURMERIC POWDER AND SALT
HEAT GHEE
SAUTE ONION
ADD GREEN CHILLIES
ADD GINGER , GARLIC
FRY WELL
NOW ADD CORIANDER, MINT AND CURRY LEAVES
ADD CARDAMOM, RED CHILLY POWDER
WHEN RAW SMELL GOES ADD CHICKEN PIECES AND TOMATO
COOK WITH A LID CLOSED
COOK IN LOW FLAME WITHOUT ADDING WATER
INGREDIENTS
CHICKEN- 1/2 KG; CUT INTO PIECES
ONION-4; SLICED
TOMATO- 2; SLICED
GINGER- 1 INCH PIECE ; CRUSHED
GARLIC- 1 AND HALF WHOLE; CRUSHED
GREEN CHILLIES- 8 CHOPPED
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
CARDAMOM- 4
NUTMEG- 1/4
MACE / JATHIPATHRI- 1 G
CUMIN SEEDS- 1/4 TABLESPOON
CURRY LEAVES- CHOPPED
CORIANDER LEAVES- CHOPPED
MINT LEAVES- CHOPPED
GHEE- 1 TABLESPOON
SALT
PREPARATION
MARINATE CHICKEN WITH TURMERIC POWDER AND SALT
HEAT GHEE
SAUTE ONION
ADD GREEN CHILLIES
ADD GINGER , GARLIC
FRY WELL
NOW ADD CORIANDER, MINT AND CURRY LEAVES
ADD CARDAMOM, RED CHILLY POWDER
WHEN RAW SMELL GOES ADD CHICKEN PIECES AND TOMATO
COOK WITH A LID CLOSED
COOK IN LOW FLAME WITHOUT ADDING WATER
CUCUMBER RAITA- CUCUMBER - YOGHURT INDIAN SAUCE
CUCUMBER RAITA- CUCUMBER - YOGHURT INDIAN SAUCE
INGREDIENTS
CUCUMBER- 1 -2
YOGHURT / CURD- 1 CUP
CUMIN SEEDS POWDER- 1 TABLESPOON
CHAAT MASALA- 1 TABLESPOON
RED CHILLY POWDER- 1/4 - 1/2 TABLESPOON (OPTIONAL)
BLACK SALT
CORIANDER LEAVES- CHOPPED TO GARNISH
PREPARATION
PEEL THE CUCUMBER
GRATE IT
IN A BOWL, BEAT THE CURD TILL SMOOTH
ADD GRATED CUCUMBER TO THIS.
ADD ALL ALL THE POWDERS
MIX WELL
ADD SALT
GARNISH WITH CORIANDER LEAVES
CHICKEN FRY
CHICKEN FRY
INGREDIENTS
CHICKEN- 1 KG
RED CHILLY POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
GARLIC- 4 CLOVES
GINGER- 1 INCH PIECE
LEMON JUICE- 1 TABLESPOON
SALT
CORIANDER LEAVES- 1 TABLESPOON; CHOPPED
EGG WHITE- 2
BREAD CRUMBS- 4 TABLESPOONS
OIL
PREPARATION
GRIND GINGER, GARLIC AND SALT WITH LEMON JUICE.
ADD CHILLY POWDER. PEPPER POWDER AND CORIANDER LEAVES
MIX WELL
MARINATE THE CHICKEN WITH THE PASTE FOR HALF TO 1 HOUR PREFERABLY IN A REFRIGERATOR.
HEAT OIL
DIP FIRST IN BEATEN EGG
THEN IN BREAD CRUMBS
DEEP FRY.
INGREDIENTS
CHICKEN- 1 KG
RED CHILLY POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
GARLIC- 4 CLOVES
GINGER- 1 INCH PIECE
LEMON JUICE- 1 TABLESPOON
SALT
CORIANDER LEAVES- 1 TABLESPOON; CHOPPED
EGG WHITE- 2
BREAD CRUMBS- 4 TABLESPOONS
OIL
PREPARATION
GRIND GINGER, GARLIC AND SALT WITH LEMON JUICE.
ADD CHILLY POWDER. PEPPER POWDER AND CORIANDER LEAVES
MIX WELL
MARINATE THE CHICKEN WITH THE PASTE FOR HALF TO 1 HOUR PREFERABLY IN A REFRIGERATOR.
HEAT OIL
DIP FIRST IN BEATEN EGG
THEN IN BREAD CRUMBS
DEEP FRY.
Sunday, 3 February 2013
CHATTI CHICKEN RECIPE- A chicken dish in earthern pot
CHATTI CHICKEN RECIPE- A chicken dish in earthern pot
INGREDIENTS
CHICKEN- 500G
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER - 1 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
ONION-1; SLICED
TOMATO- 1 ; SLICED
GINGER- GARLIC PASTE - 2 TABLESPOONS
GREEN CHILLIES- 5-6
CURRY LEAVES
CASHEW NUTS- 1 CUP
CORIANDER LEAVES
COCONUT OIL- 1/2 CUP
SALT
PREPARATION
CUT CHICKEN INTO SMALL PIECES.
COOK IT WITH TURMERIC, PEPPER AND GARAM MASALA POWDER AND SALT.
GRIND COCONUT, GINGER, GARLIC, GREEN CHILLIES AND CASHEW NUT INTO A FINE PASTE.
HEAT OIL IN AN EARTHERN POT
ADD CURRY LEAVES
SAUTE SLICED ONIONS.
WHEN IT BECOMES LIGHT BROWN , ADD TOMATOES
SAUTE WELL
TO THIS ADD GRIND PASTE
MIX WELL
ADD COOKED CHICKEN PIECES
COOK TILL THE GRAVY THICKENS
INGREDIENTS
CHICKEN- 500G
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER - 1 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
ONION-1; SLICED
TOMATO- 1 ; SLICED
GINGER- GARLIC PASTE - 2 TABLESPOONS
GREEN CHILLIES- 5-6
CURRY LEAVES
CASHEW NUTS- 1 CUP
CORIANDER LEAVES
COCONUT OIL- 1/2 CUP
SALT
PREPARATION
CUT CHICKEN INTO SMALL PIECES.
COOK IT WITH TURMERIC, PEPPER AND GARAM MASALA POWDER AND SALT.
GRIND COCONUT, GINGER, GARLIC, GREEN CHILLIES AND CASHEW NUT INTO A FINE PASTE.
HEAT OIL IN AN EARTHERN POT
ADD CURRY LEAVES
SAUTE SLICED ONIONS.
WHEN IT BECOMES LIGHT BROWN , ADD TOMATOES
SAUTE WELL
TO THIS ADD GRIND PASTE
MIX WELL
ADD COOKED CHICKEN PIECES
COOK TILL THE GRAVY THICKENS
MALABAR KOOTTUCURRY- A VEGETABLE MIX CURRY
MALABAR KOOTTUCURRY- A VEGETABLE MIX CURRY
INGREDIENTS
CHICK PEAS / CHANA KADALA- 1/2 CUP
YAM / SURAN/ CHENA- 150 G
RAW BANANA-/ KAYA- 2
GREEN CHILLIES- 4-5
GINGER- 1-2 INCH PIECE
CUMIN SEEDS- 1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
GRATED COCONUT- 1
SALT
COCONUT SLICED- 25 G
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES-3-4
CURRY LEAVES- 1 SPRIG
COCONUT OIL
PREPARATION
SOAK CHICKPEAS IN WATER OVERNIGHT.
COOK IT
CUT YAM AND RAW BANANA INTO SMALL PIECES.
COOK IT WITH CHOPPED GINGER AND GREEN CHILLIES.
ADD CHICK PEAS
GRIND GRATED COCONUT , CUMIN SEEDS AND TURMERIC POWDER COARSELY
ADD THIS TO VEGETABLE MIXTURE
MIX WELL REMOVE FROM FLAME.
NOW SAUTE MUSTARD, DICED COCONUT, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
ADD IT TO THE COOKED VEGETABLE CURRY
MIX WELL
INGREDIENTS
CHICK PEAS / CHANA KADALA- 1/2 CUP
YAM / SURAN/ CHENA- 150 G
RAW BANANA-/ KAYA- 2
GREEN CHILLIES- 4-5
GINGER- 1-2 INCH PIECE
CUMIN SEEDS- 1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
GRATED COCONUT- 1
SALT
COCONUT SLICED- 25 G
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES-3-4
CURRY LEAVES- 1 SPRIG
COCONUT OIL
PREPARATION
SOAK CHICKPEAS IN WATER OVERNIGHT.
COOK IT
CUT YAM AND RAW BANANA INTO SMALL PIECES.
COOK IT WITH CHOPPED GINGER AND GREEN CHILLIES.
ADD CHICK PEAS
GRIND GRATED COCONUT , CUMIN SEEDS AND TURMERIC POWDER COARSELY
ADD THIS TO VEGETABLE MIXTURE
MIX WELL REMOVE FROM FLAME.
NOW SAUTE MUSTARD, DICED COCONUT, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
ADD IT TO THE COOKED VEGETABLE CURRY
MIX WELL
RICE PUDDING / PAAL PAYASAM IN A COOKER
RICE PUDDING / PAAL PAYASAM IN A COOKER
INGREDIENTS
MILK- 6 CUPS
SUGAR- 1 CUP
RICE - 1/4 CUP
PREPARATION
TAKE A PRESSURE COOKER
ADD ALL THE INGREDIENTS IN THE COOKER AND COOK TILL 1 WHISTLE COMES.
IN LOW FLAME; COOK FOR HALF AN HOUR MORE.
REMOVE FROM FLAME
ALLOW IT TO SETTLE WITHOUT OPENING FOR HALF AN HOUR MORE.
GARNISH WITH FRIED CASHEW NUTS AND RAISINS AND BUTTER AND CARDAMOM POWDER.
INGREDIENTS
MILK- 6 CUPS
SUGAR- 1 CUP
RICE - 1/4 CUP
PREPARATION
TAKE A PRESSURE COOKER
ADD ALL THE INGREDIENTS IN THE COOKER AND COOK TILL 1 WHISTLE COMES.
IN LOW FLAME; COOK FOR HALF AN HOUR MORE.
REMOVE FROM FLAME
ALLOW IT TO SETTLE WITHOUT OPENING FOR HALF AN HOUR MORE.
GARNISH WITH FRIED CASHEW NUTS AND RAISINS AND BUTTER AND CARDAMOM POWDER.
SEMOLINA/ RAVA KABAB
SEMOLINA/ RAVA KABAB
INGREDIENTS
SEMOLINA/ RAVA- 1 CUP
MILK- 1 1/2 CUPS
ONION- 1; FINELY CHOPPED
GARLIC-2-3 CLOVES; CHOPPED/ CRUSHED
GINGER- 1 /2 INCH PIECE;CHOPPED/ CRUSHED
GREEN CHILLIES- 4, CHOPPED
CORIANDER LEAVES- 1/4 CUP ; CHOPPED
RED CHILLY POWDER- 1/2 - 1 TABLESPOON
SALT
GRATED CARROT- 1
GRATED CHEESE-1/2 CUP
EGGS-2
BREAD CRUMBS
OIL
PREPARATION
WARM SEMOLINA IN A PAN
ADD MILK TO IT
STIR WELL TO AVOID LUMPS
HEAT PAN
ADD 2 TABLESPOONS OF OIL
FRY CHOPPED ONION FOR A WHILE
NOW ADD GINGER AND GARLIC AND GREEN CHILLIES
FRY TILL RAW SMELL GOES
ADD SALT AND CHILLY POWDER
FRY FOR A WHILE
NOW ADD GRATED CARROT , GRATED CHEESE AND SEMOLINA MIX
ALLOW IT TO MIX WELL.
WHEN COOLED , ROLL INTO KABAB SHAPES
DIP FIRST IN BEATEN EGG
THEN ROLL IN BREAD CRUMBS
DEEP FRY IN OIL.
INGREDIENTS
SEMOLINA/ RAVA- 1 CUP
MILK- 1 1/2 CUPS
ONION- 1; FINELY CHOPPED
GARLIC-2-3 CLOVES; CHOPPED/ CRUSHED
GINGER- 1 /2 INCH PIECE;CHOPPED/ CRUSHED
GREEN CHILLIES- 4, CHOPPED
CORIANDER LEAVES- 1/4 CUP ; CHOPPED
RED CHILLY POWDER- 1/2 - 1 TABLESPOON
SALT
GRATED CARROT- 1
GRATED CHEESE-1/2 CUP
EGGS-2
BREAD CRUMBS
OIL
PREPARATION
WARM SEMOLINA IN A PAN
ADD MILK TO IT
STIR WELL TO AVOID LUMPS
HEAT PAN
ADD 2 TABLESPOONS OF OIL
FRY CHOPPED ONION FOR A WHILE
NOW ADD GINGER AND GARLIC AND GREEN CHILLIES
FRY TILL RAW SMELL GOES
ADD SALT AND CHILLY POWDER
FRY FOR A WHILE
NOW ADD GRATED CARROT , GRATED CHEESE AND SEMOLINA MIX
ALLOW IT TO MIX WELL.
WHEN COOLED , ROLL INTO KABAB SHAPES
DIP FIRST IN BEATEN EGG
THEN ROLL IN BREAD CRUMBS
DEEP FRY IN OIL.
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