Wednesday, February 23, 2011

Potato Varuval / Potato chips

Today after a long time got time to make chips. This is actually a slow process making , where we have to sit / slice/ dry/ and  fry the potato. But one day if we get time like this for 3 days we have a side dish. By watching  t.v  I sliced the potatoes and  slowly I made this potatoe chips. Now I have a box full of chips. Just want to share this experience of making it.
5no Potato (medium size)
Salt to taste
Red chili powder to taste
Oil for deep frying
Peel the potato skin with peeler and slice it in thin / round shape using a slicer.

Dry the potatoes in a tissue paper to remove moisture from the potatos. Keep the potato slice in center and press it with tissue paper on both the sides . 

Heat oil. Deep fry the slices till golden brown. While deep frying keep it in medium flame.

Remove from oil.  Sprinkle salt and red chili powder and mix.

Serve it with Sambar rice /tomato bath/ tamarind rice.

chicken biryani (traditional way)

Chicken Biriyani is of many kinds and here for u all in ambur style...This recipe is taught by my mom in law......

1 kg Basmathi rice (cleaned and washed)

for Gravy
1 kg Chicken
400 g Onion medium ( chopped finely)
400 g Tomatoes (chopped)
4 T Ginger & garlic paste
6 nos Green chilli
1 bunch Corriander leaves (medium bunch)
1 bunch Pudina leaves (small to medium bunch)
3tbsp Red chilli powder
1½ cup Oil
Salt to taste
3 tbsp Lemon juice (increase or decrease according to taste)
1½ cup Curd
1 pinch Red colour powder
3 no Cinnamon (1 inch small)
4no Cardomen
4 noCloves
Ghee (for drizzling)
wash and soak the rice for about 30 minutes.

Heat oil in a hard bottem vessal and splutter spices. Add the onion and saute till brown. Add the red chilli powder and saute well, add the washed chicken then add ginger garlic paste, add the tomatoes, corriander and pudina leaves, green chilli, saute well.
Now add curd and salt. Mix well. Add 1 cup of water. close the lid and cook well till the chicken is cooked and oil leaves the gravy.
Cook rice with enough amount of water in separate vessel. (sada panai in tamil). Add enough amount of salt. for the rice separately.
Cook the rice till half done(half cooked)(as shown in the pic).Strain the water fully , keep the cooked rice aside. Collect the cooked rice water and keep aside. (this way of making rice is a traditional style of cooking)
As soon as the gravy is done and rice is cooked. Add the rice to the gravy and layer it.
Drizzle the ghee on the top of the rice. Sprinkle the red colour powder with little water.
Cut the rice in four half like cutting the cake and close the lid.
Dum the biriyani in low flame with the collected cooked rice water on the top of the lid. (as shown). for 10 - 15 min.

remove the lid and mix the rice little by little.
We can add potatoes also with chicken. In the same style of preparation we can prepare mutton and vegetable biryani also.

Sunday, February 20, 2011

Cabbage pakoda

pakoda means we people know, onion, bitter guard, cashew and many.. all the pakodas r favorite for all. i bought cabbage , gave a try for pakoda. tasted really good...give a try.

1 cup Bengalgram flour.
1cup Rice flour
2tbsp Butter
a pinch of cooking soda
1/2 cup Onion(thinly cut)
1/2 cup Cabbage (preferably purple cabbage) (finely shredded)
4 no Green chilli
salt as required
3tbsp Coriander and curry leaves
1tsp Red chilli powder
3 clove Garlic (crushed)
Oil for deep frying
Sieve Gram flour, rice flour, salt and red chilli powder together.
In a broad basin rub ghee and cooking soda till frothy.

Mix the flour with it and blend well with finger tips. it will take time...doesnt matter blend well....

Add all the other ingredients and mix well.

Heat oil in a curved pan.
Divide the flour in to 5 parts.
Sprinkle water in one part just to hold the flour.
Using finger tips crumble the prepared dough and put directly in the oil (irregular shapes)

Deep fry well. Till crisp and brown.
Serve hot with tea …….enjoy hot pakoda…..
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