Mutton chops

Ingredients

Mutton                       - 300 gms
Onion                        - 1 big
Small onion              - 150 gms
Tomato                     - 3 medium
Coriander powder     - 11/2 tsp
Pepper                       - 11/2 tsps
Turmeric powder      - 1/2 tsp
Ginger garlic paste   - 3tbs
Curry leaf                 - 1 sprig
Coconut                    - few pieces, cut into 2" strips & fried in oil .
Oil                             - 3 tbs
Salt                            - to taste
Coriander leaves       - for garnishing

METHOD

Step 1 : In a pressure cooker , add cleaned mutton pieces, 1big onion, curry leaf sprig, pepper, turrmeric powder,garam masala, salt & cook for 10mins after putting weight.

Step 2 : In another kadai , pour oil,add cinnamon, cloves, small onion,saute well,add ginger garlic paste,saute, add tomato, saute well till oil separates.Now add the cooked mutton & the fried coconut pieces.

TIPS : mutton can be marinated prior to cooking also.

Bread Bonda in 5 minutes!

Ingredients

Bread          - 5 slices
Rava            - 1/4 cup
Onion          - 1 big ( finely chopped)
G.chilly       - 1    ( finely chopped)
Curry leaves - 1 strand ( ' ')
Ginger          - 1 inch  piece ( ' ' )
Salt                - to taste
R.chilly powder - 1 tsp
Water              - 2 handfuls to sprinkle

METHOD

Step 1 : Combine all the above ingredients. Sprinkle v.little water & make the dough to chappathi consistency.

Step 2 : make small balls & fry in oil to a golden brown color.

Tips : do not pour water . very carefully sprinkle water..it will not need more than 2tsps of water.

Tastes good with chutneys or Ketchup.

Chynna's Yummy Kulfi

Ingredients

Full cream milk - 21/2 cups
Condensed Milk - 1/2 cup
Milk powder - 1/4 cup
Cardamom Powder - 1/2 tsp

Method

Step 1 : Combine all the ingredients except cardamom powder , in a pan & bring to a boil

Step 2 : Now add the cardamom powder & lower the flame

Step 3 : cook for 10 Min's till the mixture thickens

Step 4 : Allow to cool completely

Step 5 : Pour into Kulfi moulds & freeze till firm.

Yummy kulfi is ready in a jiffy..Its so simple, kids can make it. At our house Chynna enjoys making & tasting .:)kulfi

TIPS : low fat milk also can be used

Butter Chicken Masala

Ingredients

Butter - 50gms
Chicken - 300 gms ( boneless chicken breast )
Onion - 3 nos
Tomato - 2 big
Ginger garlic paste - 2tbs
kasoori methi - 2tsps ( dried fenugreek leaf)
Garam Masala - 1tsp
Coriander powder - 11/2 tbs                                                                                                                  Red chilly powder - 1 tsp

Roti with butter chicken

Turmeric powder - 1/2 tsp
Cream - 3-4 tsp

Marinade chicken in

Curd - half cup
Red chilly powder - 2tsp
Turmeric powder - 1/2 tsp
Salt - 3/4 tsp
lemon juice - 2 tbs

Method

Step 1 : Marinade chicken for an hour

Step 2 : in a kadai, add butter , cut onion , saute for sometime & grind coarsely

Step 3 : in the same kadai add tomato , saute & grind

Step 4 : In the same kadai, add lil more butter , add cinnamon ginger garlic paste , the ground ingredients, saute well , coriander powder, chilly powder, turmeric powder, saute & add only the chicken pieces first, saute & then add the marinate masala , lil water if required & cook covered. After the meat is cooked & tender, add kasoori methi & put off fire. Finally add the cream & serve.

Tips : The chicken can also be cooked in a tandoor or in preheated oven (200*C ) for 15 - 20 mins before adding it to the masala.

Excellent with all kinds of Roti & also dosa & fried rice.

Palak Paneer

Ingredients:

Paneer - 300 gms
Palak - 2 bunch
Oil - 3 tsps
Onion ( big ) - 1,1/2
G. Chilly - 3
Jeera - 2 tsps
Garlic - 1 pod
Garam Masala - 2 tsp
Bay leaf - 1
Salt - to taste
Water - half cup to blanch palak.
Cream - 3 tbs
       OR       -   BOTH OPTIONAL
Milk - an ounce

METHOD

Step 1 : Clean palak & blanch for 2-3 mins in little water along with g.chillies, 4-5 garlic pearls, salt & then remove from stove , cool & grind & keep aside.

Step 2 : In a kadai, pour oil,add bay leaf,  jeera , rest of garlic pearls cut into tiny pieces,onion ,saute till it becomes golden brown,then add paneer cubes,saute for few seconds & add the palak mixture, garam-masala, salt & allow to boil for 2-3 Min's . Add milk  or Cream , leave for few seconds & take off stove.

TIPS : Add lil water while cooking,if gravy is too thick

Serve with roti, chapati , naan etc.

Tomato Kurma

My MIL, Ruth aunty's kurma & Selvan's favourite !

ingredients

Tomatoes (Big) - 5
Onion ( Big) - 3
G.Chillies - 8-10
Coriander Seeds - 100 gms (dry fry & grind)
            OR
Coriander Powder - 100 gms
Poppy seeds ( kasakasaa) - 1 tsp
Cinnamon sticks - 2 pieces
Cloves - 4-5
Garlic - 1 full
Oil - 3 tsp
Coconut ( small)  - 1/2 moodi
Turmeric - 1tsp
Salt - to taste
Coriander leaves - for garnish
Curry leaves -             "

METHOD

Step 1: First blanch tomatoes in boiling water , peel skin , mash & keep aside

Step 2: Peel garlic & grind to a fine paste along with poppy seed & keep aside

Step 3 : Grind coconut to a fine paste & keep aside

Step 4 : Dice onion & g.chillies finely & keep aside

Step 5 : Now, in a kadai ,pour oil, season with cinnamon sticks & cloves till they splutter, add g.chilly & onion & saute till it turns red. Then add mashed tomatoes, coriander powder, Garlic & poppy seeds paste, turmeric, salt ,mix well & allow it to cook for sometime. Finally after its done add coconut paste & allow it to boil once. Sprinkle curry & coriander leaves & close with lid for sometime before serving.
This yummy tomato korma goes well with chuda chuda Rice. Idly, Dosa,Poori or Chapati
According to Nikhil, it tastes like Sangeeta rests. korma !!

Eggless Bombay / French Toast

Simple Recipe

Ingredients

Bread slices -- 5
Banana ( ripe) -- 2
Milk -- 1/2 cup
Sugar or sweetner-- 4 tsps or according to taste
Olive oil or Butter -- 1 tsp

METHOD

Nicely mash banana ,add milk & sugar, dip the bread slices on both sides & fry in non-stick tawa applying little olive oil or butter. Delicious & low calorie toast ready in a jiffy.

TIPS : As banana is already sweet, carefully add sugar according to taste.

"Wacky" Chocolate cake

Edita 's amazing recipe !!

Ingredients

Dry Ingredients

3 Cups (1,1/2glass ) flour
2 Cups (1 glass) sugar
6 Tbsp cocoa powder
2 Tsp soda or baking powder.
1 Tsp salt

Wet Ingredients

3/4 Cups ( less than 1/2 glass ) cooking oil
2 Tbs Vinegar
2 Tsp Vanilla Essence ( optional )
2 Cups ( 1 glass ) cold water
1 Cup ( 1/2 glass ) chocolate chips ( optional,but very good )

METHOD

Mix separately dry & wet ingredients. Combine together & add chocolate chips. Bake in the pre-heated oven at 200 C for 18 - 35 Min's, depending on the depth of the cake. The cake is done when inserting a knife it comes out clean. Let it cool off before taking it out.

ENJOY !!

Pine - Apple Rava Kesari

Ingredients

Rava -- 1 cup
Sugar -- 1 cup
Water -- 1 cup
Milk -- 1 cup
Ghee -- 1 cup or( 1/2 ghee & 1/2 oil) (health watchers can reduce to 1/2)
Cardamom powder -- a pinch
Cashew nuts -- 10 - 12 pieces halved
Kesari Colour -- a pinch or 2 (for pine apple kesari- pista color, for regular - orange color )
Pine apple pieces -- little bit, cut into tiny squares
Salt -- a pinch

METHOD

Step 1 : In a non stick kadai, pour some ghee & fry cashews till golden brown,take off heat & spread it on a plate. In the same kadai dry fry the rava for a few seconds & spread on a plate.

Step 2 : In the same kadai , add the water , milk, & sugar & after sugar dissolves, add the ghee &oil mixer & allow it to boil. Now reduce heat little bit & add colour, pine apple pieces, Rava & cardamom & mix well. Garnish with cashew nuts.

TIP 1 : while adding rava, take care by stirring continuously , so no lumps are formed.
TIP 2 : do not add too many pieces of pine apple..
 TIP 3 : For the regular kesari, dont add pine-apple pieces.

Hotel Saravana bhavan type kesari ready.

Tomato Soup

Ingredients

Tomato -- 5 nos (red & juicy )
Potato -- 1 small
Bay leaf -- 1
Garlic -- 2-3 pods
Cream or Butter -- 2 tsp ( optional )
Salt -- 2-3 pinch
Sugar -- 1/2 tsp

METHOD

Step 1 : Boil some water, drop the tomatoes for a minute with small incisions on top,so that the skin peels off easily. Peel off skin , cut the tomatoes & remove seeds & grind to make puree.

Step 2 : In a pressure cooker combine the tomato puree , garlic pods , potato (skin peeled & cut),bay leaf , salt & sugar & cook for 2 whistles or 7 Min's.

Step 3 : Remove from heat & remove & discard bay leaves & blend it . then sieve & add cream or butter before serving.

Garnish with cream & crispy bread croutons .

Caramel Pudding in Automatic & Pressure Cooker

Its simple & non messy

Ingredients

Milk -- 500 ml
Vanilla Essence -- 1 tsp
Eggs -- 3 nos
Sugar for Caramel -- 3 tbs
Sugar -- 15 tsps or add more , according to taste.


METHOD 1
To Make Out Of Automatic Cooker
Step 1 : For Caramel : Place 3 tbs sugar in a pudding mould ( 4 cups capacity) & sprinkle 2 tsp water over it. Place the mould on a low flame till the sugar melts & turns to a rich brown colour. Remove from fire & keep aside.

Step 2 : In another bowl,beat eggs well & keep aside .
             Next mix milk,sugar & vanilla essence together & after sugar dissolves completely pour the
beaten eggs into it & mix well. Strain this mixture into the pudding mould.
Place the cooking plate in the cooker pan & pour enough water to fill up to 1/2 the level of the mould. Now place the mould in the cooker after covering with a lid. Cover the cooker.

Step 3 : Switch on to "COOKING" mode. When the water in the pan begins to boil steadily, push the switch manually to the "KEEP WARM" position & let the custard cook for 25-30 Min's.Switch off.
 Remove from the cooker & allow it to cool. Chill in the fridge & turn in to a serving plate.


TIPS :(A) If eggs r taken from fridge,thaw them before using.
           (B) Use warm, not hot milk.

TIP 1 : It is IMPORTANT to push the switch in Automatic cooker to "KEEP WARM" position when the water in the cooker begins to boil, failing which the custard may curdle. Use an aluminium mould only..

METHOD 2 :

To Cook In Pressure Cooker:

Follow the same ingredients & step1 & step 2 instructions only ,for making in pressure cooker . But  do not put WEIGHT in pressure cooker & also do not put off stove after water starts to boil. Close the vessel with silver foil (best) or a plate . Check with wet tooth pick after 20 Min's..

Its a very nutritious pudding & Kids will love it..

Cooker Cake

Ingredients

Flour -- 1 cup
Sugar -- 1 cup ( white or dermarera sugar (brown)
Oil -- 1/2 cup
Vanilla Essence -- 2 tsp
Egg -- 2
Baking powder -- 1/2 tsp

METHOD

Step 1 :Mix all wet ingredients & sugar first.Sieve flour & baking powder together & add with the wet ingredients. In a vessel (pref , aluminium ) rub with oil & pour the cake batter & keep aside.

Step 2 : In a pressure cooker, place the vessel with cake batter directly  & cook in slow fire. Do not pour water at the bottom of the cooker or place the cooker plate. After 20 mins check with wet tooth pick to see if the cake's ready. Keep checking periodically till the tooth pick comes out clean.

Easy Tea Cake Ready.

Jeera Rice

Jnt's easy Jeera Rice

Ingredients

Basmati Rice -- 1 cup
Cardamom -- 3
Cinamon -- 1 long piece
Cloves -- 3-4
Saunf -- 1/2 tsp
Jeera -- 1 tbs
Big Onion -- 1
Green chilly -- 2 slit
Green peas -- 3 tbs (optional)
Water -- 2 cups


METHOD

In pressure cooker , pour some ghee & oil ,add cardamom,cinnamon sticks,cloves,saunf,& jeera & let it fry for sometime.Add onion, slit green chilly & saute well. Then add rice & pour 2 cups water & salt & close cooker. After steam comes, put weight & take off heat in 4 mins or one whistle,whichever comes first.

Goes well with chicken kurma, mutton kurma or best with Dhal Tadka.

Sura Puttu OR Shark Puttu

My Fav.

Ingredients

Paal Sura -- 300 gms
Small onion -- A handful ( a lot )
Garlic -- 1 full ( peeled & cut into tiny bits)
Ginger -- 3 inch piece julienned
Jeera -- 1,1/2 tsp
Coconut scrappings -- 1 tsp ( optional )
Chilly Powder -- 1/2 tsp
Turmeric Powder -- a pinch

METHOD

Step 1 : cook the sura meen with salt & turmeric powder in just about enough water. Remove the skin & with finger tips or a fork ,make it to bits & keep it aside.

Step 2 : In a kadai, pour little oil, add jeera,after it splutters add ginger garlic ,green chillies, curry leaves,small onion & saute for some time,add turmeric powder & chilly powder & saute well & then add the fish & coconut ( optional ) mix well for couple of minutes & take off heat & garnish with coriander leaves.

Karela ( Bitter gourd ) Prawn Bharwan

Ingredients

Karela ( Bitter Gourd ) -- 4-5
Prawns (tiny deveined ) -- 1 cup
Turmeric powder -- 1,3/4 tsp
Chilly powder -- 1 tsp
Coriander Powder -- 1 tbs
Ginger -- 2 inch piece julienned
Big Onion -- 3
Mustard oil -- 2 tsp ( alternate with any other veg oil)
Red Chilly -- 2 pieces
Jeera -- 1 tsp
Green Chilly -- 2 - 3
Coriander leaves --3 tsp

METHOD

Step 1 : Cut karela into thin slices & soak in water with lots of salt & turmeric powder for half an hour.Then wash wih water & drain in seive.

Step 2 : In a non-stick kadai, pour oil, jeera seeds, green chilly julienned, onion & saute for a while.Then add julienned ginger & saute till color of onion turns golden brown.Now add karela, saute , chilly powder, turmeric powder, coriander powder & allow the karela to cook sprinkling little water. Then add the tiny deveined prawns & cook. ( prawns will cook in no time). Let it cook & become dry.Finally add salt to taste & remove from fire & garnish with lots of coriander leaves.

Mutton Keema Cutlet 2

Ingredients
Minced Meat -- 200 gms
Jeera -- 1 1/2 tsp
Ginger 7 garlic paste -- 2 tsp
Green chilly -- 2 nos
Small onion -- 10
Turmeric powder -- 1/2 tsp
Chilly powder -- 1 tsp
Potato -- 2 big
Coriander leaves -- a lot
Oil -- 2tsp
Tomato -- 1 ( optional)
Pottu kadalai maavu -- 2 tsp ( optional )
Bread crumbs -- as required.

METHOD

Step 1 : Grind the minced meat & Pressure cook adding Ginger garlic paste, chilly powder, turmeric powder,salt.Also keep the potato in the same mixture to cook. Cook for 10 mins after putting weight. Remove potato & mash well & keep aside.

Step 2 : In a kadai, pour oil, add jeera, small onions finely sliced,green chilly finely sliced & saute till onion color turns to brown, add tomato ( optional), potato & keema & mix well . allow it to cool little & add one egg to the mixture. Add coriander leaves.

Step 3 : Make desired shapes, roll in bread crumbs & shallow fry in non stick kadai with little oil.

TIP 1: If the mixture is too wet , add pottu kadalai maavu ( roasted chana dhal powder ).It will absorb all water..

TIP 2 : Along with bread crumbs , oats can be ground & mixed as well.

Mutton Keema Cutlet 1

Jnt's easy mutton keema cutlet recipe

Ingredients

Mutton Keema Or Minced Meat -- 2oo gms
Jeera                                         -- 1,1/2 tsp
Ginger garlic paste                   -- 3 tsp
Big Onion                                   -- 1
Turmeric Powder                         -- 1/2 tsp
Curry leaves                                  -- 1 sprig
Coriander leaves                               -- a lot
Green chilly                                    -- 2 finely chopped
Salt                                                   -- to taste
Potato                                               -- 2 big

METHOD

Step 1 : Pressure cook or steam cook  all the above ingredients along with 2 potatoes for 10 Mins after putting weight..Remove the potatoes & mash well & keep aside

Step 2 : Remove keema & if there is some water left in it,re-light stove & keep it till all water disappears & mixture becomes dry. Take off fire & allow it to cool for a while. Then grind (pulse) in mixie adding one egg to the mixture. Then add mashed potatoes & make desired shapes & fry in a pan in oil.

Goes well with sambar, pulikuzhambu or even as patties for burger etc etc.

TIP 1 : if there is too much water in any cutlet batter, add pottu kadalai maavu ( roasted chana dhal powder)..It will absorb all the water .

French PanCake

Jnt's French Pancake

Ingredients ( serves 4-5 people )

Maida -- 6 big tbs ( adults can alternate with wheat or multigrain atta )
Eggs -- 2
Sugar -- 18 tsp
Milk -- keep adding till dosai mavu consistency is reached
Vanilla Essence  -- 1/4 tsp

METHOD

Step 1 : Mix maida & sugar in a separate bowl with a whisker, then add to mixture the separately beaten egg & milk & essence .Now Batter is ready.

Step 2 : After heating a tawa ,pour batter & spread it like dosa & cook on both sides .Take off heat & keep it aside on a plate.

Step 3 : Now,Fold it once, Spread Nutella on the visible half side & fold it once more. Tasty & Healthy pancake ready in a jiffy.

Kids will love to have this for breakfast or as after school snack..

Fish Moilee

Kerala Style

Ingredients

Seer Fish            - 300 gms ( vanjiram )
Lemon juice       - squeezed out of 1 lemon
Ginger                - 1 tsp
Green Chillies     - 3 nos or according to taste
Big onion            - 1 big
Tomato               - 1
Curry leaves        - 4 sprigs
Turmeric powder - 1/2 tsp
Pepper powder    - 1/2 tsp
Salt                      - to taste
Coconut milk        - thin 1 cup & thick 1 cup

METHOD

Step 1 : Marinate fish in 1/4 tsp turmeric powder,salt & lemon juice for half an hour

Step 2 : In a kadai, add vegetable oil (i prefer-coconut oil or sesame oil) , big onion ( sliced thinly length wise ),after
it turns translucent,add curry leaves, green chillies, ginger & saute for some time.Then add fish & thin coconut milk first (3rd milk), the remaining turmeric powder,pepper powder & salt & cook till fish cooks 3/4th . Finally add the thick coconut milk & tomato pieces & close & leave to simmer for few seconds in medium heat. Then take off heat & garnish again with curry leaves .

TIPS : Do not allow the thick coconut milk to boil & Tomato should be added only in the end, otherwise the acidity in the tomato will curdle the coconut milk.

Goes well with Malabar paratha, appam , idiappam etc. it is a very light dish.

Dragon Chicken

This one for Lucas & Tomas . All my kids' friends love this..Simple & Yummy dish

Ingredients

For Marinade:

Chicken breast - 300 gms ( cut into strips or cubes)

Soy sauce - 2 tsp 

Corn Flour - 2tbs

Egg white - 1

Pepper powder - 2tsp

Salt - to taste
Rice powder -- 2tsp ( optional, for crispiness )

For The Sauce

Chilly flakes - 1tsp

Garlic - 2 tbs , cut into tiny pieces

Worcestershire sauce - 2 tsp ( optional)
Sweet Red Chilly Sauce -- 2 tsp

Tomato ketchup - 2 tsp

Sugar - 2 pinch

Spring onion - 3tbs

Cashew nut - a handful

Miscellaneous

Capsicum,Carrot,broccoli,beans - 1/4 cup (all optional )

METHOD

Step 1 : Marinate chicken with the given ingredients for 1/2 hr to 1 hr in fridge. Then in hot oil fry chicken pieces till golden brown & keep aside

Step 2 : In a pan, add oil, garlic pieces, chilly flakes, cashew nuts & saute well then add spring onion bulb part & little leaves, capsicum carrot broccoli & beans & let it cook for sometime ,now add the sauces & chicken pieces & saute for few seconds till all combine well. Take off heat & garnish with spring onion leaf part.......

Goes well with fried rice or noodles

Beans Porial

Ingredients

Beans - 1/4 kg
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp (kadalai paruppu)
Curry leaves - 2 sprig
Green chilly - 3 medium
Onion big - 1 small
Coconut - 2 tsp ( health conscious people may add jeera instead while seasoning )
Water - 1/4 cup

METHOD

Step 1 : In a kadai, add oil, mustard seeds, urad Dal, chana Dal,Jeera ( optional for coconut)

Step 2 : After mustard splutters, add curry leaves, g.chillies & onion & stir till colour turns translucent,now beans, stir for a few seconds , add water & salt , close with lid & cook on low heat till water disappears. This wont take long. Then sprinkle scrapped coconut & take off heat.

P.S : Cabbage Porial, Carrot Porial & Avarakkai Porial can be done (individually) following the same recipe.

METHOD 2 : To Cabbage & Beans Porial , 2 tbs of cooked green gram (paasi paruppu) or chana Dal (Kadalai paruppu)can also be substituted for coconut.

METHOD 3 : Cabbage Carrot & Beans can be added together to make India flag colour Porial.

Goes well as side dish for  Rice & Curries.

Kovakkai Porial

Pls. excuse for picture quality

Nikhil & Chynna love to have it with curd rice !!

Ingredients

Kovakkai - 1/4 kg
Chilly powder - 1 tsp
Jeera - 1tsp
Oil - 2 tbsp
Coconut - 1 tsp scrapped
Salt - to taste

METHOD

In preferably, a non stick kadai oil, add jeera seeds, after it splutters add kovakkai & saute for a minute stirring almost continuously.Add  little water & close lid & cook till water disappears. Now add chilly powder& salt & keep frying it ( can add little more oil if you desire ). after it becomes dry, add scrapped coconut & take off heat . 

Peas kootu (Pattani)

Selvan's Favourite  

Ingredients

Peas - 1/2 kg (unshelled)
Mustard seeds - for seasoning
Curry leaves - 2-3 sprigs
Onion - 2 ( finely sliced )
Tomato - 2 big juicy
Ginger garlic paste - 1/2 tsp
Chilly powder - 1 tsp or according to taste
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp (optional)
Turmeric powder - 2 pinch ( "" )
Salt - To taste

METHOD

Shell the peas. In a kadai,pour little oil ,add mustard seeds, curry leaves, onion & saute till onion colour turns translucent.Add gin & gar. paste, stir for a minute & add juicy tomato stir for 2mins & add chilly powder ,coriander powder,turmeric powder & saute till oil begins to separate, now add peas stir & add a cup of water & close to cook ,stirring occasionally .Take off heat after the peas cook & water reduces.Garnish with coriander leaves.

If you desire gravy put off heat before water reduces. Carrot & beans can also be added with peas.

It goes well with rice & curries , as side dish or subji for roti.

Mushroom Broccoli Left Over Salad !

Ingredients

Broccoli - Few pieces
Mushroom - few pieces
Olive oil - 1 tsp
Left overs - Pasta, little rice,chole,corn etc etc

METHOD

In a nonstick pan, add olive oil & toss in the veggies , sprinkle some salt & blanch for some time ,then add some of the left over food items from fridge,some pepper & toss for some more time & take off fire & Serve Hot...

Pound Cake

Ingredients

11/3 cups all purpose flour ( I used multigrain atta)
2 tsp Baking powder
1/2 tsp salt
1 cup unsalted butter ( I used 1/2 cup veg oil instead)
11/4 cups sugar
4 eggs
2 tsp vanilla Essence

In a big bowl mix wet ingredients first & sieve & mix dry ingredients separately & mix.
Add little milk if its too thick.
Pour the batter in a prepared bowl & bake at 180*C for  40-50 Min's or till cake turns brown or a toothpick inserted comes out clean .

 

Spinach corn sandwich

Healthy & Tasty anytime snack

Spinach corn Sandwich with Chatpata Corn

Ingredients

Whole wheat bread - 8 slices
Spinach (palak)- 10 big leaves
Garlic - 6-7 pods
Corn  - 1 cob
Pepper - little
Salt - to taste
Mayonnaise or sandwich spread - as needed
Butter - as needed
Cheese - slices (optional)

METHOD

Step 1 : Slightly blanch palak with garlic & little salt in few spoons of water & grind to a paste.

Step 2 : cook the corn for 3 Min's in microwave oven .

Step 3 : cut one cheese slice into four.

Step 4 : Take a slice of bread, spread butter on one side & mayo or sandwich spread on another & some spinach paste. sprinkle some corn & pepper & 1/4 piece cheese & close both slices & toast in sandwich toaster .


Delicious Spinach corn sandwich ready in a jiffy...

Fish Curry ( Vaikundapuram Special )

My Thaiamma Pati to Amma & Me ( chalai meen kuzhambu was damn fantastic,esp when fed by Thai Pati)

Ingredients

Fish        (seer to chalai)        - 1/2 kg (any variety)
Coriander powder                  - 3 tsps
Aachi kulambu milagai podi - 3 tsps OR Curry powder
Chilly powder                        - 2 tsps
coconut                                  -  4 tbs (approx)
cumin seeds                           - 2 tsp
Small onion                           - 1 handful
Curry leaves                          - a lot
Sesame seed oil                      - 4tsps
Curry leaves                          - few sprigs
Tamarind                               - 50gms, soaked in 1/2 teacup of water
Tomato                                  - 1

METHOD
Step 1 : Squeeze out the tamarind pulp & discard tamarind.

Step 2 : Clean & keep fish aside.

Step 3 : In mixer, first dry grind cumin seeds ,then add & grind coconut to a fine paste & finally add small onions & a sprig of curry leaves & just one grind (pulse). (Do not Grind Onion To A Fine Paste )

Step 4 : In the fish curry vessel,add approximately 4 cups of water to the tamarind pulp . when you taste the water it should still be very sour. Squeeze the tomato in it,add 3 slit green chillies,a pinch of turmeric powder,coriander powder,little curry leaves,aachi kulambu powder & allow it to boil till the fresh masala powder smell disappears ( paccha vaasanai) & curry thickens a little bit . Now add salt ,fish & the ground masala & cook for a little while.The fish wont take much time to cook.Finally add oil & let it simmer for a few Min's.Garnish only with curry leaves.

TIPS : Raw mango can also be added for sourness. Reduce the quantity of tamarind if you are using raw mango. Mango enhances the taste of the fish curry . Tastes awesome !

P.S : Fish curry tastes better as it gets older. Nethu vaccha meen kuzhambu is any day better.

Mutton Pepper Fry

Ingredients

Mutton                        - 1/2 kg
Onion                          - 3 big ( u can alternate with small also)
Tomato                        - 2 small
Ginger & garlic paste - 1tsp
Meat masala                - 1tsp
Cinnamon                    - 2 pieces
Cloves                         - 3 nos
Saunf                           - 1 tsp
Turmeric powder        - 2 pinch
Salt                              - to taste
Curry leaves               - a lot
Oil                              - 3tsp

METHOD

Step 1 : Marinate mutton with G&G paste,meat masala,chilly powder,turmeric powder,salt for a minimum of 1 hour.

Step 2 : Saute cinnamon,cloves,saunf,curry leaves & onion till it is translucent,then add tomatoes & saute till it melts. Now add the marinated mutton & little water & cook till it done, Finally add pepper & garnish with coriander & lil curry leaves..

 Add little water if you desire gravy OR dry fry will taste good too..

Vegetable Uthappam

Ingredients

Dosa Mavu - 3 cups ( a few days old)
Carrot - 1 small (scrapped)
Cabbage - 100 gms (scrapped)
Small Onion - 2 handful (OR) Big onion - 2 big ( finely sliced)
Capsicum - Half (finely sliced)

Palak - 1 small cupful
Fenugreek leaves - a handful
Coriander leaves - a handful
Pepper - 1 tsp
Cumin Powder - 1tsp
Garam masala - 1/4 tsp (optional)
Salt - to taste
Idli podi - to sprinkle

METHOD

Step 1 : Mix all veggies & masala powder's ,except idli podi, in the dosa batter.

Step 2 : In a dosa tawa pour one ladle full of the batter & spread like dosa. It has to be little thick than a dosa.

Step 3 : Sprinkle idli podi on top & some oil too..Turn it over once & cook for a while in medium heat till it becomes crispy.

Serve hot with any Chutney & Sambar..Even veggie fussy people will love it.

It will actually go well with any curry

P.S : Any vegetable can be added except water veggies.

Peanut Butter & Chocolate swirl bar

                                                  
                                         Edita Baltzar's CSB

Ingredient

Crunchy peanut butter - 1/2 cup
Softened Butter            - 1/3 cup (45 gms)
Brown sugar                 - 3/4 cup
White sugar                  - 3/4 cup
Egg                               - 2 nos
Vanilla or essence         - 2 tsp

Multipurpose flour        - 1 cup (I use multigrain atta for health reasons)
Baking powder              - 1tsp
Salt                                - 1/4 tsp
Chocolate chips             - 11/2 cups

METHOD

Step 1 : Mix the first 6 ingredients & keep aside.

Step 2 : Mix & sieve together flour,baking powder,& salt.

Step 3 : Combine the first & second mixture & some chocolate chips.

Step 4: Spread the combined mixture in the greased pan & sprinkle some chocolate chips on it.

Step 5 : Bake in the preheated oven for 5 min's first at 200*C. Take it out & spread the chocolate chips with a fork. Again bake for 20-25 min's more until it turns golden brown.

For the bars not to dry out & harden,keep it covered in cling wrap or any plastic cover or in a plastic container.
                                                      ENJOY !!

Sweet Mint Chutney

Dora's sweety minty chutney

Ingredients

Coriander leaves            -- 1 cup
Mint leaves                     -- 1 cup
Green Chilly                    -- 1/2 or 1 ( according to taste)
Ginger                              -- 1 inch piece
Salt ( i prefer rock salt)    -- to taste
Sugar                                -- 1tsp ( or according to taste )
Tamarind                          -- 1 small marble sized

METHOD

Grind all ingredients in a mixture adding little water.

Goes well with Biryani.

Egg Curry

 My dear friend Sujitha's popular egg curry

 Sujitha's popular egg curry

Ingredients

Egg                             -- 4 nos
Big Onion                   -- 2 nos ( big )
Tomato                       -- 3 nos (medium)
Ginger & garlic paste -- 2 tsp
Saunf                          -- 1 tsp
Cloves                         -- 3 nos
Cinnamon                    -- 1 inch piece
Curry leaves                 -- a lot
Meat masala                 -- 2tsp
Red chilly powder        -- 1 tsp
Turmeric powder          -- 1/2 tsp

METHOD

Step 1 : Full boil eggs & keep aside.

Step 2 : In a kadai, pour oil, season with saunf,clove,cinnamon etc,add onion,ginger garlic paste ,saute well ,add tomato & cook well,take off heat,cool & then grind.

Step 3 : In the same kadai,add oil,lots of curry leaf,the ground masala,meat masala,chilli powder,turmeric powder,water & cook for some time. Then add the full boiled eggs & allow to cook for another 5mins or so. Take off heat & garnish with coriander leaves.

Goes well with  coloured rice & indian breads.

Batura ( Chole batura )

Ingredients

Maida            -- 2 cups
sooji or Rava -- 1/4 cup
Sugar             -- 1 tsp
Baking soda   -- 3/4 tsp
Curd               -- 1/2 cup
Water              -- as need be
Salt                 -- to taste

METHOD

In a bowl mix all dry ingredients well first. Then add curd & knead & sprinkle water as need be. The dough should not be too loose but firm. After kneading ,brush the dough with few drops of oil & cover & leave to raise for 4 hours. Then make balls, roll out & fry in oil like poori's. Size of poori depends on the amount of oil u like to use !

Goes very well with chole masala.

Channa OR Chole masala

Ingredients

Chole or channa          -- 1 cup ( soaked for at least 8 hrs or overnite & cooked in pressure cooker for 20      Min's adding a tsp of salt )
Big onion                    -- 2 nos
Tomatoes                    -- 2 nos
Ginger & Garlic paste -- 2 tsp
Red chilly powder       -- 1 tsp
Coriander powder       -- 1 tbs
Saunf                           --    1/2 tsp
Cumin seeds                 --1/2 tsp
Bay leaf                         -- 1
Chole masala                 -- 2 tsp
Garam masala                -- 1/2 tsp


METHOD

Step 1 : In a kadai,add oil, cumin seeds, saunf,bay leaf,chopped onions saute till golden brown,ginger garlic paste,tomatoes & saute till tomatoes melt .
Step 2 : Coarsely grind the above ingredients first (remove bay leaf before grinding) & a handful of cooked channa ( one pulse) & keep aside.
Step 3 : Now again in kadai add chole masala,red chilly powder & all other masala powders & saute well & add the ground ingredients & when oil starts to separate add the cooked channa ,some water &salt.let it simmer for at least 10 Min's adding little water if required. Take off heat.

Garnish with coriander leaves , onions rings & a slit green chilly .

Goes well with bread & all kinds of Indian breads & mostly with poori's or  baturas.

Dhal Makhni

This recipe involves long cooking process . Makhni means butter & Dhal tastes better with loads of butter !

Ingredients

Black whole urad dhal -- 1/2 cup
Rajma                           -- 1/4 cup
Tomato                         -- 1/2 kg
Ginger & Garlic paste  -- 1/2 tbsp
Green chilly                  -- 1nos
Cardamoms                  -- 4 nos
Cloves                          -- 5 nos
Cumin seeds                 -- 1/2 tsp
Red Chilly Powder       -- 1 tsp
Coriander Powder         -- 1 tsp
Butter                            -- 100 gms
Cream                            -- 100gms
Kasuri methi (dried fenugreek leaves)-- 1tsp

METHOD
Step 1 : Soak the dhal mixture overnite & pressure cook & keep aside.

Step 2 : In boiling water, drop tomatoes slit on top, remove from water ,peel skin & make puree in mixer & keep aside.

Step 3 : In a non stick kadai, add oil , cumin seeds, cinnamon,cloves,cardamoms,G & G paste, tomato puree 7 slow cook for about 10 mins, now add chilly powder,coriander powder,salt to taste,cover with lid & cook for another 10-15 mins.Then add butter,water from the cooked dhal & cook again,add dhal mixture, kasuri methi & cook again for another 30 mins atleast in slow fire. Finally add cream & cover & let it simmer for another 5 mins.Take off heat & garnish with coriander leaves & a dollop of butter.

Goes well with all indian breads..

Vegetable Biryani



Vegetable Biriyani with side-dishes

Ingredients

Basmati Rice               -- 1 cup
Onion   (big)                -- 2nos
Oil                                -- 3tbsp
Ginger & Garlic paste -- 2tbsp
Tomato                        -- 1 big
Mint leaves                  -- a handful
Coriander leaves            -- a handful
Green chilly                  -- 3 nos
Vegetable( Mixed )      -- 1 cup ( cauliflower,carrot,beans,peas,broccoli,potato (optional),capsicum etc)
Pasteurised cow milk   -- 3/4 cup
Garam masala               -- 1/2 tsp
Turmeric powder          -- a pinch
Cinnamon                     -- 2 inch piece
Cloves                           -- 3 nos
Lime juice                     -- 2-3 tsp

METHOD

In a pressure ,add oil , brinji leaf,cinnamon piece,cloves, onions & saute till colour changes,add G & G paste,mint & chillies slit (or both coarsely ground), tomatoes ,garam masala,salt & saute till pulpy,now add all vegetables,saute for 2 Min's, add rice & 11/2 cup water ( 3/4 milk & 3/4 water),coriander leaf,lime juice.salt. close cooker lid. after steam comes ,put weight & cook for one whistle or 4 Min's.

Garnish with coriander leaf, fried onions & Cashews..

Mumbai Pav Bhaji Masala

Ingredients
Potato                           -- 1
Cauliflower                  -- !/2 cup
Carrots                         -- 1
French beans                -- !/4 cup
Cabbage                       -- !/2 cup
Green peas                   -- !/4 cup
Ginger garlic paste       -- 1 tbs
Big onions                    -- 2 nos finely chopped
Capsicum                      -- 1                ""
Tomato                          -- 2 nos              ""
 Lemon juice                  -- from 1 lemon
Green chilly                   -- 2 nos

For The Masala

Pav bhaji masala       -- 11/2 tbsp
Red chilly powder     -- 1/4 tsp
Coriander powder      -- 1 tsp
Turmeric powder       -- 1/4 tsp
Garam masala            --1/2 tsp
Cumin seeds               -- 1/4 tsp
Dry mango powder    -- 1/4 tsp
Cloves                        -- 1-2
Salt                             -- to taste

METHOD

Step 1 : Boil & grind (Coarsely) Cauliflower, carrots,beans,cabbage,peas & keep aside. Cook & mash potato separately.

Step 2 : In a kadai add 2tbsp butter,a pinch asafoetida, G&G paste,onions & Capsicum.after the onions turn translucent pink, add tomatoes,chillies slit,pav bhaji masala,red chilly powder,coriander powder,Turmeric powder,garam masala,cumin seeds,cloves,dry mango powder,& salt. let cook for 10 Min's, then add vegetable mixture. let it simmer for 8 Min's.Then add potato. cook for 10 Min's & remove from stove & add lemon juice.

Step 3 : Take a pan ,add butter ,slice the pav (bun or bread ) in the centre & place them on the pan facing inwards. Turn them around in a minute & let the outside turn golden brown.

Garnish bhaji with cut onions,coriander leaves & a dollop of butter in the middle..

P.S : Yummy  !!

Kola urundai kuzhambu

Kola urundai curry or Kuzhambu

Ingredients

Mutton keema                                -- 1/2 kilo
Oil                                                   -- 5-6 tsps
small onion                                     -- 1 cup
Ginger & garlic paste                      -- 2tbs
Dry red chilly                                  -- 10nos
Cinnamon                                        -- 1 small piece
Cloves                                              -- 2-3 pieces
Saunf ( sombu)                                --2 tsp
Roasted chana dhal (pottu kadalai) -- 2tbs
kuskus                                              -- 3tbs
Pepper                                              -- 6-7
Coconut                                            -- 5-6 pieces
Tomato                                             -- 3 nos

METHOD

Step 1 : Dry grind in mixer, dry chilly,g&g ,cinnamon & cloves,saunf ,salt, pottu kadalai or roasted chana dhal & keema without adding any water. make small balls & keep aside.

Step 2 : For the curry: grind,cumin seeds,saunf,kasakasa (kuskus),pepper,cinnamon,cloves,star anees,coriander seeds ( powder can be added too ),coconut to a fine paste & keep aside.

Step 3 : In a kadai, add  oil, cinnamon,onion,ginger garlic paste about 1tbs,saute well,add tomatoes, after oil starts showing add the ground masala,chilly powder,turmeric powder & let it boil for sometime. Then add keema balls & allow it to cook till done( keema will cook very fast), after it thickens,put off stove & garnish with curry leaves & coriander leaves.

P.S: instead of making keema balls with the entire quantity of mutton ,some can be kept aside & added in the curry also.

Goes well wtih plain rice , idli,dosa,roti,parata,appam,idiappam etc

Tomato Chicken

Tomato Chicken

Ingredients

Chicken                   -- 1/2 kg
Oil                           -- 5-6 tbs
Ripe tomatoes         -- 3-4
Ginger garlic paste -- 4tbs
Dry red chilly         -- 8nos
Cinnamon               -- 1 big piece
Cloves                     -- 2

METHOD

Wash & keep chicken aside. Grind together ginger & garlic paste,cinnamon,cloves & red chillies. Mix curd & Tomatoes separately & mix all together. In a kadai add oil & add the chicken pieces & fry for 5-10 mins.Then add the mixture to chicken ,add very little water & salt & cook covered till its done..Keep stirring occasionally so it doesnt burn or stick to the pan..Garnish with coriander leaves & onion.

P.S : This will taste like chicken 65.

Onion Pachadi

Onion Pachdi

Ingredients

Big red onion        -- 2 nos ( cut into thin slices )
Green chilly         -- 1/2      ( """""""""""""""""" )
Salt                       -- to taste
Curds                   -- 2 cups
Coriander leaves  -- for garnishing

METHOD

Mix all in a bowl & garnish with coriander leaves.

P.S : Cucumber & Carrot also can be added

Brinjal curry or Ennai Kathrikai kootu

Brinjal curry or Kathrikai kootu

Ingredients

Brinjal -- 1/4 kilo
Big onion -- 1 nos ( cut into small pieces )
Tomato --2 nos
Tamarind pulp -- 1/4 cup (thick)
Chilly powder -- 1tbs
Pepper -- 1 tsp
Curry powder or aachi kulambu milagai podi -- 2tbs
Coriander powder -- 2tbs,
Turmeric powder -- 1/2 tsp
Jaggery or brown sugar -- 1 small piece Optional )
Curry leaves -- 2 sprigs
Salt -- to taste

To be roasted in little oil & ground to a paste:
 
Peanuts -- 3tbs
White sesame seeds --2tbs
Fenugreek seeds -- 1/2 tsp

METHOD

Step 1 : slit brinjal in four on top,make sure not to cut it into pieces & drop in salt water.

Step 2 : In a kadai,pour some oil & fry brinjals till the colour changes,add pepper, add cut onions & saute till translucent, add tomato, after it becomes pulpy add the masala powders & the ground ingredients & allow the brinjal to cook well ,adding some water. finally add tamarind pulp & let it boil & when oil starts to separate add jaggery (mainly added to take off the sour taste) & some curry leaves & put off stove. Sprinkle a pinch of fenugreek powder on top.

P.S : Goes well with all types of Biryani & plain rice & as subji for roti etc 

Mutton Biryani

Non --Vegetarian Recipes

Mutton Biryani

MARINATE
Mutton                          -- 400gms
Chilly powder               --1tbs
Turmeric powder          --1tsp
Curd                              --1/2 cup
Garam masala               --2 tsp

OTHER INGREDIENTS

Basmati Rice                -- 2cups
Big onions                    -- 5 (big)
Tomato                         -- 3 (big)
Mint leaves                  --1cup
Ginger & Garlic paste  --5tbs
Green chilly                 --8nos
Cinnamon                    -- 4inch piece stick
Cloves                         --5nos
Coriander leaves         --1 cup
Lemon                         --1 no
Ghee                           --3 tbs (optional)
Vegetable oil              --1/4 cup
Pasteurised cow milk--1cup
Water                        -- 3 cups

METHOD
 Step 1 :Marinate mutton for at least 1/2 hr (more is always better) adding 1/2 cup curds,2tsp ginger&garlic paste,chilly powder & turmeric powder

Step 2 : Cook  the marinated mutton in a pressure cooker for (7 Min's if the meat is very tender) 10mins after putting weight in medium flame.

Step 3 : In a cooker again,in the following order, add oil,ghee,cinnamon,cloves,onion after translucent add ginger garlic paste, chilly & mint (i grind coarsely,so that it doesn't crowd the biryani),tomato,saute all well till oil separates,now add rice,milk,water & cooked mutton , coriander leaves & lime juice , mix & close cooker with lid,after steam comes ,put weight & cook for exactly 4 Min's in medium flame & open after steam settles.

TIPS : Cook biryani for 1 whistle or 4 Min's , whichever comes first.

Enjoy your tasty biryani with Brinjal kootu (ennai kathrikai) , onion pachadi,potato chips & sweet mint chutney. All the recipes are available in my blog.

Tomato chutney

Tomato Chutney

Ingredients

Tomato           -- 5 big ( ripe)
Big red onion  --1 nos
Dry red chilly  --6 or 7 nos
Asafoetida       --1/2 tsp ( optional )
Mustard seeds --1 tsp
Curry leaves    --1 stem
Salt                  --to taste

METHOD

In veg oil, saute in the following order, dry red chilly, onion till translucent,salt,tomatoes till pulpy . switch off stove , cool & then grind all together..Again in little oil,season adding mustard seeds, curry leaves & add ground ingre & let it cook for somemore time..if needed add lil water..keep stirring continuously.

Goes well with idli, dosa & roti's

Coconut chutney

Coconut chutney

Ingredients

Coconut                  -- Half lid
Green chilly            -- 4
Roasted chana dhal --3 tbs ( optional )
Garlic pods              --3 nos
Tamarind                 -- 1 small gooseberry (amla ) sized
salt                           -- to taste
.
METHOD

Grind all the ingredients in mixture. Seosoning optional
Goes well with Idli ,dosa, ven pongal, upma etc
P.S : if you are afraid of garlic breath, alternate asafoetida instead of garlic pearls.

Onion Chutney

Onion Chutney

Ingredients

Big red onions  -- 5nos
Dry red chilly   -- 7 nos or according to taste
Garlic pods       -- 3nos
Urad dhal         -- 2tbs
Asafoetida         -- 1/2 tsp (optional)
Tamarind           -- marble round sized
Salt                    -- to taste

METHOD

In little oil saute in the following order, urad dhal, dry red chilly, asaf, garlic & onion till color turns transluscent & salt. switch off stove & add tamarind.After it cools , grind n mixture or blender to a paste.. seosoning optional.
Goes well with all kinds of roti's , idli , dosa & can also be used as sandwich spread..

P.S : can also add 1 tomato .

Coriander leaf chutney

Coriander Chutney

Ingredients

Mint or Pudina leaves -- 1cup
coriander leaves           -- 1cup
curry leaves                  -- 1cup ( optional )
Green Chilly                -- 4 nos
Tamarind                     -- 1 small amla size
Cumin seeds                 -- 1/2 tsp
Small onions                 -- 1 handful
Salt--to taste

METHOD

Saute all the above ingredients in oil & grind..
Good for health & tastes good with chappathi , idli & dosa.
Onions can be alternated with coconut also..

Curry leaf Chutney OR Karuvepillai Chutney

Curry leaf chutney OR Karuvepillai Chutney

Ingredients:

Curry leaves       --2 cups
Coriander seeds -- 1 tbs
Tamarind           -- 1 amla size or according to taste
Urad dhal           --1tbs
Garlic pods        --3-4nos
Green chilly      --4nos
Salt--to taste

METHOD

In little gingely oil(tastes best) or any veg oil, saute curry leaves, urad dhal,coriander seeds,then grind along with other given ingredients in a mixture grinder. seasoning optional..

Tastes good with idli & dosa. Very good for health

Mint OR Pudina Chutney

Mint Chutney

Ingredients:
Mint Leaves ( pudina )--2 cups
Tamarind                    --1 small round
Green chillies             --2 or 3 nos
Urad dhal                    --2 tbs
Small onion                 -- A handful
Salt                              -- to taste
Garlic                           --2 pods

METHOD

Dry grind all ingredients in the following order...uraddhal small onions mint leaves garlic green chillies ,switch off stove & add tamarind...let cool & grind all in mixture with salt.(Optional,Finally in little oil,add mustard seeds,urad dhal,curry leaves ,once the mustard seeds splatter add in the ground chutney.)

alternative : instead of small onions , Half cup of coconut can be added ..
   

Hi!!

My first blog for u all!!