Saturday, October 18, 2008

Chettinad Mutton kuzhambu

Chettiinad Mutton kuzhambu is a very tasty dish. this is very good side dish for rice and parota also.
½ kg Mutton
3 nos Onion
3 nos Tomato (big) chopped
4 nos Green chilli
4 tsp Ginger & garlic paste
2 nos Cinnamon 1 inch (minced)
2 nos Cloves
1 no Cardomen
1 tsp Khus khus
¼ cup Shallots(chopped)
2 tsp Red chilli powder (heaped)
2½ tsp Pepper,jeera and sombu powder
3 T Corriander powder ( according to taste )
Salt to taste
¼ cup Gingerlly oil
1 cup Vegetable (brinjal,drum stick and potato)
¼ cup Ground coconut paste
¼ cup Chopped corriander leaves
2 strands Curry leaves
½ no Lemon
Grind onion , khus khus, clove,cinnamon cardomen together. Take mutton in a hard bottem pressure cooker add the ground paste, tomato, green chilli and ginger garlic paste. Mix well. Add corriander powder, pepper jeera and sombu powder, curry leaves , corriander leaves and salt and add little water. boil well. Add 1 tsp red chilli powder. close the cooker and keep for 1 whistle. At the same time boil the vegetables in a seperate vessals with ample amount of water and required amount of salt.
Heat oil in a pan. Add shallots and fry till golden brown and add 1 tsp heaped red chilli powder and add the pressure cooked mutton gravy and cooked vegetables.. boil for 2 min. keep in sim and add ground coconut. and keep in sim. Add the lemon juice .when oil leaves the gravy switch off the flame and serve hot with rice.

Dhal Sukka

Dhal sukka is a very simple recipe for chappathis and if we prepare it little watery we can serve it with rice favourite.
1/2 cup Green gram dhal
1 no Onion chopped
1 no Tomato(small) chopped
1/2 inch Ginger
4 clove Garlic
2 no Green chilli
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Dhania powder
1tbsp Curry leaves( chopped)
Oil as required
Salt as required
Corriander leaves and toasted jeera for garnishing
2 tbsp Lemon juice
Grind ginger, garlic and green chillies
Heat oil in a pressure pan, fry ginger garlic and chilli paste, Add onioin and fry till trasparent.
Add tomato fry for a minute and add salt,chilli powder,turmeric and dhania powder with curry leaves
Mix uncooked dhal and add enough water.
Close the pressure pan and cook till 1 whistle.
Remove from heat and mash the mass well.
Add toasted jeera and corriander leaves , add the lemon juice.
Serve hot with chappathi.

Varuthu Aracha Kuzhambu

Varuthu aracha kozhambu is not a like aracha is totally is very famous tirunelveli dish...My Grand mother used to prepare this dish during pongal...very tasty and authentic
350 g Vegetables ( carrot,beans, potato, brinjal, vazhakkai, peas,karunaikizhangu,sepankizhangu)
1 no Onion ( chopped)(optional)
1 tsp Mustard seeds
2 cup Tamarind juice
Curry leaves ( little)
Salt to taste
3 tsp Urad dhal(ooluntham paruppu)
Oil as required
¼ tsp Coconut (grated)
1 cup Ellu(til/nuvvulu)(fry with out oil)
3 tsp Toordhal
1 tsp Mustard seeds
Raw rice (pachai arisi) (hand full)
2 tsp Fenugreek seeds
Cut all the above vegetable length wise.
Fry urad dhal, toor dhal , fenugreek , mustard seeds and rice seperately with little oil.
Fry coconut with little oil till it turns out golden brown colour.
Fry ellu with out oil and grind all the above ingrediants in to paste using little water.
Heat oil in Pan. add mustard seeds and curry leaves .saute well.
Add the onion and saute till it turns golden brown.
Add all the vegetables. fry for 1 minute.
Add tamarind juice to the vegetables. add little more water to boil the vegetables.close the pan.
After vegetables are cooked , add salt and the grind paste.
Mix well boil in sim for 5 minutes. switch off the flame.
Kozhambu is ready to taste.
Im sending this recipe to Rendezvous With Kitchen Flavours

Friday, October 17, 2008

Vadakki Aracha Chutney

Chennai Murugan idli kadai serve 4 chutney for idli and dosai.......This is one of the chutney they serve for idli and goes well with Adai,bonda and bajji also....give a try....

1 no Onion big ( chopped)
1 no Tomato (big) chopped
8 nos Red chilli
11 nos Curry leaves (chopped)
Corriander and pudina leaves chopped (hand full)
1 T Oil
2 T Channa dhal(kadali paruppu)
1 tsp Mustard seeds
2 tsp Urad dhal
¼ cup Coconut (grated) (dry dessicated can be used)
Salt for taste
Heat oil in a kadai, splutter mustard seeds and urad dhal. Add channa dhal and red chilli, fry for 2 min, Add onion and fry till transparent. Then add tomato , curry leaves, fry for a min. Then add corriander and pudina, Add salt and coconut. fry for a min and cool the mixture , Grind it in to a smooth paste. serve it with idli or dosa.

Maavu Urundai

Maavu urundai is a type of laddu. Made out of Pasi paruppu (MOONG DHAl). Sugar and ghee.....this is very easy to make and tasty to will like it....

1 cup Moong dhal (payatham paruppu)(roast and powdered)
1 cup Powdered sugar
2 T Coconut (grated)
¼ cup Ghee (increase or decrease accordingly)
¼ tsp Elachi powder (optional)
Roast moong dhal in a pan with out oil. until they turns golden brown...keep aside n let them cool...
Grind sugar in to powder and add elachi powder . Grind moong dhal in to fine powder.and sieve it.
take a bowl add the powdered sugar in it. and moong dhal powder and the scraped coconut
Heat 50grams/( 1/4 cup) of ghee .add them to the moong dhal powder n sugar powder little by little and mix everything well.
Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. if it is difficult u can touch ghee or oil in ur hand n try making balls.
Make soft balls out of it and store it in air tight container.
Mavvu urundai is ready to taste.
Sending it to EFM-Sweets

Spongy Paniyaram

Paniyaram it is a very famous dish of chettinad. i tried paniyaram with appam dough. kids will love it.

6 cup Appam dough
3 tsp Green chilli paste
2 tsp Ginger (crushed)
1 no Onion medium ( chopped finely)
3 tsp Curry leaves (chopped)
3 tsp Corriander leaves (finely chopped for garnishing)
1 T Soaked bengal gram dhal
Salt to taste
Mix all the above ingrediant with the appam dough and keep aside for 10 min.
(as i dont have paniyaram pan i used kadai for making paniyaram)
Fill oil upto 1/4th of the deep curved frying kadai. heat oil.
When oil is heat enough pour one full laddle of batter, fry one side and turn the paniyaram , fry again for 3 min in sim.
And drain oil , use tissue paper to drain excess oil.
serve with coconut chutney.
we can serve it as it is also with out any side dish.:)

Thursday, October 16, 2008

Vegetable Kurma

This Vegetable kurma is from chettinad style of preperation. they used to prepare such kuzhambu for chappathi and parotas. This vegetable kurma is spicy and tangy too. try it out.

1 cup Vegetable(carrot, beans, potato,cabbage,cauliflower)
1 tsp Red chilli powder
2 T Corriander powder
1 tsp Turmerc powder
Salt (as per taste)
1 tsp Pepper
1 tsp Jeera seeds
1 tsp Aniseeds (sombu)
½ cup Coconut milk (thick)
1 no Onion medium ( chopped finely)
1 no Tomato (chopped)
1 tsp Ginger & garlic (paste)
¼ tsp Ani seed (sombu)
¼ tsp Jeera seeds
Oil for gravy
1 tsp Garam masala
Take a pressure cooker. Add oil and splutter sombu and jeera (ing 5).
Grind sombu, jeera, and pepper (from the ing 3) in to fine powder.
Add chopped onion, garam masala and saute till golden brown and add the tomatoes, ginger garlic paste. Add salt.
When tomatoes smashes well. add the red chilli powder , ground masala , turmeric powder and corriander powder.
Fry till the oil seperates from the gravy.
Add the vegetables and mix well. add required amount of water. Close the cooker and put the weight.
Pressure cook for 2 whistles.switch off. cool it.
Open the cooker and cook in sim.
Add the coconut milk and cook for 2 min. This is kurma should be little watery.
Serve the kurma hot with chappathi, parota and parathas.


Now Its my turn to tell about me :)...Yes, I have been tagged by Viji and ramya (i dint see ur comment b4..actually i was tagged by u first.)for the 7 facts of meme and hehehe im writing this meme now and Actually blogging is new to me and it is very nice to learn many things and to know many friends...
The rules are:
a) List the rules on the blog
b) Share 7 facts about you
c) Tag 7 other people at the end of the blog

1. I live in Azerbaijan (baku) which is near caspian sea above iran and near turkey (hope u got it geographically) and I really miss my home town chennai....i love chennai and heat also :), i live with my husband and 2 yr old daughter (hasna).....i dont eat non veg....but i cook for my husband....
2. My only daughter is everything for me and she loves my cooking :)
3. I enjoy singing,dancing, cooking, chatting with my friends. trying out new recipes of my friends too...
4. i love to eat outside rather than eating at home... and love to know many kinds of indian, itallian and chinese cooking....
5. I love to eat pizzas...they r my favourite and love panner too..(basically i want to diet cos to lose weight ..hehehe)...(Nakka control panna mudiyala )
6. i love watching dance shows especially manada mayilada in kalaignar t.v....
7. my hobbies now is cooking, learning more recipes thro blogging...and making new friends....
Last but not least...there r many things in the world to explore...have patience and expllore things....more to tell about me..but only 7 facts is allowed....:)
I would like to tag
priya baskaran
Now it's your turn of meme :) And Thanks for tagging me, Divya

Crispy Flat BIscuit

Crispy flat biscuit is a simple biscuit and we shall call it as ghee biscuits also, Easy and quick will love such crispy biscuit.

1/2kg All purpose flour
200gms sugar(powder)(according to taste)
200ml ghee(for mixing flour)
apinch salt
1 tsp baking powder.
Seive the all purpose flour with salt and baking powder.
Add ghee little by little , mix well till u get laddu consistency .

Place a aluminium foil in the table and place the biscuit mass and place one more aluminium foil on top of the mass and roll it with rolling pin. Cut the biscuit in various shapes heart or round shape(any shape u like). take the greased baking tray and place the shaped biscuit dough and bake it in a 160 degree pre heated oven , bake for 15 min approx. Then cool the biscuits and serve hot with tea or coffee.

i have to say thanks to my friend nilofur she gave me this idea...

Idly Manchurian

I tried out manchurians with idlis. It turned out really good. and kids will love it.tis is a very simple is really very nice snacks in the evening . no chutney or sambar is needed for these idlis

10 nos Idlies
1 tsp Ginger garlic paste
1 T Corn flour
1 tsp Red chili powder
1 tsp Garam masala powder
1 tsp Jeera powder
1 T Besan flour (kadalai maavu)
1 pinch Orange colour
Salt to taste
Oil for deep frying
Cut idlis lengthwise or like cubes.
Add the ginger garlic paste, corn flour, besan, red chilli powder,
garam masala,jeera powder, red color and salt.
add little water and mix the given ingredients with idlis
heat the oil in a pan.
add the idlis to the oil fry till golden brown.
idly machurian is ready

Wednesday, October 15, 2008

Kathirrikkai Rasavangi

kathirikkai rasavangi is a tasty recipe.. using brinjal,ground masala and tamarind..pulippa oru suvai....

1 kg Kathirikkai (brinjal)
2 no Onion medium ( chopped) (optional)
1 tsp Turmeric powder
1 Lemon Sz Tamarind
1 tsp Asafoetida powder
1 cup Oil
7 no Red chilli
1 T Dhania
1 T Urad dhal(ooluntham paruppu)
1 T Channa dhal(kadalai paruppu)
1 tsp Mustard seed
1 strands Curry leaves
cut brinjal lengthwise and chopped onion finely
fry urad dhal, channa dhal, dhania red chilli ,with out oil in a pan and grind it finely..keep aside.
get the tamarind extract. keep aside
pour oil in a pan, put mustard seed and add the brinjal ,onion and curry leaves.
fry till brinjal is cooked nicely,
add the ground powder to it. add the tamarind extract to it. add salt and turmeric powder .
boil nicely till the oil seperates from the mixture..
tasty rasavangi is ready to serve.
serve with hot rice.
Im sending this recipe to Rendezvous With Kitchen Flavours

Tuesday, October 14, 2008

Sundaikkai Mor Kuzhambu

Mor kuzhambu is mostly done with vegetable like colocaesia, vendaikkai, drumstick now i tried it out with the dried vegetables....try it out....

3 tbsp Sundaikkai
2 cup thick sour curd
1/4tsp turmeric powder
salt as required
For Seasoning
2tsp oil
1/4tsp mustard seeds
1/2 tsp urad dhal
2 no red chilli
5 no curry leaves
for grinding
5 no green chilli
2tsp corriander seeds
1 tsp cumin seeds
2 tbsp thuar dhal
(soak in water for 1 hour)

Whip curd and mix the ground mixture,salt and turmeric powder
Heat oil in a pan, Season the given ingrediant and add the sundaikkai, fry till golden brown and add the kuzhambu.
When it stats boiling. Add the rest of curry leaves and remove from fire.
Sunddaikkai mor kuzhambu is ready to serve.

Grape Squash

Grapes is fruit which we get in bunches and it is of two types white grapes and red grapes. Grape squash is an indian preperation of making juice in to a concentrate. Here i have used essence and preservatives also in my preparation. the preservative i have used here is sodium benzoate. This is a very common preservative used for dark squashes and crushes.

6 cup Grape juice(black grapes)
12 cup Sugar
6 cup Water
4 tsp Citric acid
2 tsp Grape essence (tonovin)
1¼ tsp Sodium benzoate (preservative)

Clean the grapes (black) and smash it with a ladle. Boil this until the grapes completely dissolves in the it.

After that filter it and remove the skin and the seeds and extract some more juice by using juice extractor . Keep aside.
Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from the fire and sieve through a thin cloth. Allow it to cool.
Add the grape juice in the sugar solution. Stir it well. Add the essence in it. Dissolve sodium benzoate in some water and mix it with the squash.
Store the squash in a bottle.
To serve, take 1/4glass of squash and mix it with water. Add more sugar if needed.
Use 1kg black grapes to extract juice. Use the given amount of preservative do not add more.

Thengai Paal Rings

Like Murruku i tried out this turned out tasty and will love it.... We can prepare this for festivals also...try out new recipe....
2 cup Rice flour
1¼ cup Maida flour
1 cup Rawa (fine sooji) (raw)
1½ cup Coconut milk (thick)
1 tsp Asafoetida powder
2 tsp Ellu(til/nuvvulu)
4 nos Green chilli
4 nos Red chilli
1 inch Ginger
Curry leaves (hand full)
50 g Butter (can be increased or decreased)
Salt as per taste
Oil for deep frying
With the coconut milk add green chilli, red chilli, ginger, asafoedita and curry leaves.
Grind it in to fine paste.
In a vessal add rice flour, maida and rawa. add butter and salt to the flour and mix well
Add the ground mixture to the flour and knead the dough by sprinkling water little by little.
make a stiff dough.
To make the rings, take a little portion of the dough and make a thin strip and join both the end of the strip..
Easy to make the rings.make many rings out of the dough.
Heat the oil, add rings little by little, fry till golden brown.
Thengai paal rings is ready to taste..
we can add white ellu also.

Sending this recipe to.. Yummy Festival Feast-Diwali

Sending this recipe to Rice mela By Srivalli

Monday, October 13, 2008

Cooked Rice Kofta Curry

Malai kofta curry is very famous north indian recipe and with the left over cooked rice i have tried out this gravy. It was awesome, enjoy the rich flavour.

4 no Potatoes(peeled & mashed)
¼ cup Paneer (crumbled)
1 cup Cooked rice (basmati preferred)
Cashew nut (hand full)(ground to powder)
4 nos Green chilli (chopped finely)
1 inch Ginger (crushed)
Corriander leaves (hand full)(finely chopped)
½ T Raisins
1 tsp Red chilli powder
2 tsp Lemon juice (increase or decrease according to taste)
Salt to taste (quantity differs as per requirement)
¼ cup Skimmed milk
1 no Onion (big size)(chopped)
3 clove Garlic (crushed)
½ inch Ginger (crushed)
½ T Corriander leaves
½ cup Skimmed yoghurt (curd)
3 T Paneer (crumbled)
2 tsp Red chilli powder
1 tsp Garam masala
2½ tsp Dhania powder
1 tsp Turmeric powder
1 tsp Cumin seeds / sinna seragam
2 nos Cardomen (green)
Oil (for gravy)
1 T Paneer (crumbled)
1 T Corriander chopped
2 tsp Skimmed cream
Salt to taste
Mix all the ingredients (in ing 1) except raisins. Make small balls (kofta) putting 2-3 raisins in the center. Deep fry the koftas and drain it well and keep aside.

Gravy :
In a bowl take yogurt and mix well all the spices(ing3) and keep aside.
Mix onion, garlic, ginger, panner and milk in a mixie and grind to a paste. except corriander.(ing 2)
Heat a kadai or a pan and add oil. When the oil becomes hot, add yogurt-spices paste and fry on medium heat with stirring till the texture changes and the oil separates out in 5 minutes. Add the paste of spices and fry for 5-7 minutes, add salt stir well. Add 1.5 cups water and left over cashew nut powder and mix well and sim for 10 minutes. Mix chopped coriander leaves.
Place the koftas in a bowl and pour gravy over them.
Garnish cooked rice kofta with some paneer and chopped coriander , cream.(ing 4)
Simple cooked rice kofta gravy is ready. Serve hot with naan or roti.
Sending this recipe to Rice mela by Srivalli

Sunday, October 12, 2008

Butterfly award

Today is a wonderful day for me.. I received 'Butterfly Award' from ramya - Thanks a lot for passing the award to me ramya and i shall say it is a beautiful award....
The rules of the award are:
- Put the logo on your blog.
- Add a link to the person who awarded you.
- Nominate 10 other blog.
But as im new to blogging. and love to pass on tis beautiful to
Archana (archana's kitchen)
Siri (siri's corner)
kaykat(cooking from A to Z)
veg inspirations
suma's kitchen
Congrats ramya, priya and viji.m and all who got this award...
Thank u

Fruit punch / Fruit Cocktail

This Fruit punch or fruit cocktail is also a type of squash.... which we can store by adding preservative.

1 cup Pine apple juice
1 cup Water
2 cup Sugar
1 tsp Mixed fruit essence
¼ cup Lemon juice
¼ cup Ginger juice
1 tsp Citric acid
1 cup Orange juice
1 cup Mango juice
1 cup Grape juice(black grapes)
Extract juice from grapes, pine apple, lemon, mango,ginger and orange using a juice extracor. and keep aside.
Boil 2cups of sugar in 1 cup of water and citric acid. When sugar dissolves switch off the flame.sieve it and Cool it.
Add the mixed fruit essence and all the juices. Add lemon and ginger juice at the end. Mix well.
Take 1/4 cup juice and add 3/4 cup of water and ice. serve it.
This juice will give a rich taste of fruits. And refreshing too. Have a nice cool drink.


If u want to store this fruit cock tail in a bottle then u have to use a preservative. And u have to refrigerate it.
PRESERVATIVE:For coloured juices we have to add sodium benzoate(SB). For light coloured juices we can add Pottasium meta bi sulphate (KMS).
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