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• Gobi Manchurian Recipe

  August 04, 2009 By: admin Category: Sambar/Gravy, Sidedish

  
  

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  Ingredients:

  cauliflower – 1 medium. clean and break into big florettes.

  spring onion -1 small bunch finely chopped

  ginger finely chopped – 2 tsp

  garlic finely chopped – 1 tsp

  Basin/gram flour – 1/4 cup

  corn flour – 3 tablespoon

  red chilli powder – 1/4 tsp

  Dry red chillies – 2

  oil – 3 tablespoon

  water – 1 1/2 cup

  milk – 1 tablespoon

  salt-to taste

  Method:

  1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

  2. Drain and pat dry on a clean cloth.

  3. Make thin batter out of basin flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

  4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

  5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

  6. Add the salt and spring onions.

  7. Stir fry for a minute. Add 1 1/2 cups water and allow it to  boil.

  8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

  9. Gradually add to the gravy and stir continuously till it resumes boiling.

  10.Boil till the gravy becomes transparent. Add the fried florettes and soya sauce.

  11.Boil for two minutes.

  Serve hot with noodles or rice.

  Ingredients:

  Cauliflower – 1 medium (clean and break into big florettes)

  Spring onion -1 small bunch finely chopped

  Ginger finely chopped – 2 tsp

  Garlic finely chopped – 1 tsp

  Basin/gram flour – 1/4 cup

  Corn flour – 3 tablespoon

  Red chilli powder – 1/4 tsp

  Dry red chillies – 2

  Oil – 3 tablespoon

  Water – 1 1/2 cup

  Milk – 1 tablespoon

  Salt-to taste

  Method:

  1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

  2. Drain and pat dry on a clean cloth.

  3. Make thin batter out of basin flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

  4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

  

  Fried Gobi or Cauliflower

  5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

  6. Add the salt and spring onions.

  7. Stir fry for a minute. Add 1 1/2 cups water and allow it to  boil.

  8. Add 1 tbsp cornflour to 1/4 cup water and dissolve well.

  9. Gradually add to the gravy and stir continuously till it resumes boiling.

  10. Boil till the gravy becomes transparent. Add the fried florettes and add soya sauce.

  11. Boil for two minutes.

  

  Gobi Manchurian

  Serve hot with noodles or rice.

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  Varalakshmi Viratham or Varalakshmi Nombu 2009 – Special Recipes

  July 31, 2009 By: admin Category: Festives & Sweets, Uncategorized

  
  

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  Varalakshmi Viratham or nombu is the festive celebrated in he Tamil month Aadi on Friday preceding the full moon day. This day is meant for women who welcome Goddess Varalakshmi to their house. Kalasam or a pot that is filled with rice, toor dhal, lemon, ripe turmeric and 1 rupee coin is kept ready. A coconut is dusted with turmeric and kumkum and is used to create five faces one on each side.  This is placed upside down with Mango leaves on the kalasam. Over this, the Ambaal mugam or Godess face is placed. The place is decorated with kolams. Also decorating the Goddess with silk material and gold jewellery.

  

  Varalaksmi Nombu 09

  It is beleived that whatever you give the Goddess will come back manifold. Also special dishes are prepared as offering to the Goddess.

  The dishes prepared in our home are kozhukattai, raw rice idli, Urad vada and parupu paiysam.

  Kozhukattai (kadubu or moodak) Recipe:

  Ingredients:

  Rice flour – 2 cup

  Water – 1 1/2 cup

  Cardamom powder – 1/4 tsp

  Coconut – 1 cup

  Jaggery – 1/2 cup

  oil – 2 tsp

  Method:

  1. Take little water in a tawa, heat it and add the powdered jagerry.

  2. Once jaggery melts and add the coconut and mix well.

  3. When it thickens add cardamom powder and turn off the stove.

  Poornam or the sweet stuffing is ready.

  4. Heat 1 1/2 cup water and add a pinch of salt and 2 tsp oil to it.

  5. When water starts boiling, add the rice flour and mix well.

  6. Allow the recently mixed rice flour to cool down a bit and start making small cups  and fill the poornam inside and close the corners.

  7. Steam cook the prepared kozhukattai for min 7-10 mins and kozhukattai is ready.

  

  Vadai and kozhukattai

  Urad Vada Recipe:

  Ingredients:

  Urad – 2 cup

  Green chilli – 4 – 5nos
  

  Curry leaves – 3 tsp

  Salt – to taste

  Oil – to fry

  Method:

  1. Soak the urad dhal in water for 1 hr and get it grinded finely along with chillies and salt by adding little water. (Do not add more water else vada will absorb lot of oil)

  2. Heat oil in tawa, make small flat balls, flatten them and deep fry.

  3. Cook it, till it becomes golden brown.

  4. Hot Urad vada is ready.

  Parupu Paiyasam Recipe:

  Ingredients:

  Channa dhal – 1/2 cup

  Moong dhal – 1/2 cup

  Jaggery – 1 1/2 cup

  Cardamom powder – 1/2 tsp

  Milk – 200 ml

  Ghee – 3 tsp

  Cashew – to garnish

  Method:

  1. Fry moong and channa dhal and cook them soft.

  2. After the dhal is cooked, add grated jaggery and allow it to melt.

  3. Allow it to boil until it starts thickeing.

  4. Remove from flame and add cardamom powder.

  5. Fry cashews in ghee and add it to the kheer or paiyasam.

  6. Finally add boiled milk and paiysam is ready.

  

  Parupu Payasam

  Comment (1)

  Ragi Koozh Recipe

  July 29, 2009 By: admin Category: Breakfast/Easy tiffin, Soups, Uncategorized

  
  

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  Ingredients:

  Ragi (Finger millet) flour – 4 tablespoons

  Salt – as required

  Butter Milk – 3 tumbler

  Water- 3 tumbler

  Chopped onion – handfull

  Cooked rice – 1 tablespoon

  Method:

  1. Mix Ragi flour in 1 cup of Water without any lumps.

  2. Heat remaining Water in a vessel.

  3. Once it started to boil, add mixed Ragi flour in medium flame.

  4. Allow the Ragi flour mix to boil until it thickens.

  5. Finally add cooked rice, salt, chopped onion and remove from flame.

  6. Allow it to cool for spme time and add butter milk and serve.

  Ragi (also spelled as Raagi or Kelvaragu) or finger millet koozh or a kind of porridge that is a special dish meant for Tamil month Aadi where this porridge is offered to God. This ragi itself is a good ingredient for those dieting and also a rich fibre food good for ladies specially. This dish is the breakfast in the country side in India where they serve this with raw green chilli or pickles or they take it with raw onions.

  Raagi or Kelvaraghu Koozh Recipe:

  Ingredients:

  Ragi (Finger millet) flour – 4 tablespoons

  Salt – as required

  Butter Milk – 3 tumbler

  Water- 3 tumbler

  Chopped onion – handfull

  Cooked rice – 1 tablespoon

  Method:

  1. Mix Ragi flour in 1 cup of Water without any lumps.

  2. Heat remaining Water in a vessel.

  3. Once it started to boil, add mixed Ragi flour in medium flame.

  4. Allow the Ragi flour mix to boil until it thickens.

  5. Finally add cooked rice, salt, chopped onion and remove from flame.

  6. Allow it to cool for some time and add butter milk while serving.

  

  Ragi Koozh served with chilli, pickles and onions

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  Kongu Chicken Masala Recipe

  July 25, 2009 By: admin Category: Non Veg Recipes

  
  

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  Ingredients:

  Chicken – 1 cup

  Coconut – 1/2 cup

  Turmeric – 1/2 tsp

  Olive oil – 3 tsp

  Oil – 2 tsp

  Salt – to taste

  Water – as required

  For Masala:

  Pepper – 1 tsp

  Jeera -1 tsp

  Red chilli – 4

  Small Onions – 1 cup

  Garlic – 8

  Coriander powder – 3 tsp

  For seasoning:

  Sombu – 1 tsp

  Red chilli – 2

  Chopped small onion – 5 no’s

  Curry leaves – 1 table spoon

  Method:

  1. Add 2 tsp oil to a pan and fry the masala ingredients and get them grinded once they cool down.

  2. Grind the coconut separately adding little water and keep it aside.

  3. Now take a tawa, add 3 tsp olive oil, chicken, turmeric and saute till water is removed from chicken.

  4. Now add the grinded masala to the chicken mixing it with little water.

  5. Allow it to boil and finally add the grinded coconut and salt.

  6. Season it with the seasoning ingredients with olive oil.

  This chicken masala gravy goes well with rice.

  Ingredients:

  Chicken – 1 cup

  Coconut – 1/2 cup

  Turmeric – 1/2 tsp

  Olive oil – 3 tsp

  Oil – 2 tsp

  Salt – to taste

  Water – as required

  For Masala:

  Pepper – 1 tsp

  Jeera -1 tsp

  Red chilli – 4

  Small Onions – 1 cup

  Garlic – 8

  Coriander powder – 3 tsp

  For seasoning:

  Sombu – 1 tsp

  Red chilli – 2

  Chopped small onion – 5 no’s

  Curry leaves – 1 table spoon

  Method:

  1. Add 2 tsp oil to a pan and fry the masala ingredients and get them grinded once they cool down.

  2. Grind the coconut separately adding little water and keep it aside.

  3. Now take a tawa, add 3 tsp olive oil, chicken, turmeric and saute till water is removed from chicken.

  4. Now add the grinded masala to the chicken mixing it with little water.

  5. Allow it to boil and finally add the grinded coconut and salt.

  6. Season it with the seasoning ingredients with olive oil.

  

  Chicken Masala Gravy

  This chicken masala gravy goes well with rice.

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  Chettinad Chicken Biryani Recipe

  July 25, 2009 By: admin Category: Non Veg Recipes

  
  

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  Ingredients:

  Chicken – 250 gms

  Onion – 2

  Tomato – 2

  Basmati Rice – 1 cup

  Cinnamom – small piece

  Bay leaf – 1

  Green Chilli – 4

  Mint and coriander leaves – 1 cup

  Turmeric power – 1/2 tsp

  Ghee – 3 tsp

  Oil – 1 tablespoon

  Salt – to taste

  lemon juice – 1 tsp

  Water – as required

  For Masala:

  Ginger – 1 inch piece

  Garlic – 5

  Fennel seeds (sombu) – 1 tsp

  Clove – 3

  Cinnamom – 1 inch piece

  Method:

  1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

  2. Keep the masala ingredients grinded separately.

  3. Add mint and coriander leaves to the pan and saute.

  4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

  5. Soak the rice for 10 mins in water and add it to the boiling chicken.

  6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

  7. Allow it for 3 whistles and open only after the steam subsides.

  The authentic chettinad chicken biryani is ready to be served with onion raita.

  Ingredients:

  Chicken – 250 gms

  Onion – 2

  Tomato – 2

  Basmati Rice – 1 cup

  Cinnamom – small piece

  Bay leaf – 1

  Green Chilli – 4

  Mint and coriander leaves – 1 cup

  Turmeric power – 1/2 tsp

  Ghee – 3 tsp

  Oil – 1 tablespoon

  Salt – to taste

  lemon juice – 1 tsp

  Water – as required

  For Masala:

  Ginger – 1 inch piece

  Garlic – 5

  Fennel seeds (sombu) – 1 tsp

  Clove – 3

  Cinnamom – 1 inch piece

  Method:

  1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

  2. Keep the masala ingredients grinded separately.

  3. Add mint and coriander leaves to the pan and saute.

  4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

  5. Soak the rice for 10 mins in water and add it to the boiling chicken.

  6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

  7. Allow it for 3 whistles and open only after the steam subsides.

  

  Chettinad style Chicken Biryani served with raita

  The authentic chettinad chicken biryani is ready to be served with onion raita.

  Comments (5)

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