Wednesday 30 January 2013

THENKAI ARACHA ENNAI MEEN KUZHAMBU

This is the receipe i have read somewhere...tried ..it came out very well..nowadays it's a frequent menu whenever i wish to cook fish...so i would like to share this here..

Ingredients

Fish(Any type)-1/2 kg -- i used sheela meen (cleaned and head is removed)
Coconut grated-1 1/2 cup
small onions -100 gms
Tomato-2
Mustard seeds-1/2 tsp
Fennel seeds-1 tsp
Curry leaves-5 to 6 leaves
Chilli Powder-2 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-3 tsp
Tarmarind Extract-1 cup(Soak 1 lemon sized tamarind in slight hot water and squeeze the juice)
Oil-2 tsp
Salt-required amount




Method

1.Grind fennel seeds,grated cocount to a fine paste adding little water and keep it aside.

2.Heat oil in a pan,add mustard seeds.When seeds splutters,add curry leaves,finely chopped small onions.,tomatoes.Saute it for some mins until everything gets mixed evenly.

3.Then add chilli powder,coriander powder,turmeric powder,required amount of salt,tamarind extract .When tamarind juice starts boiling add grinded concount paste to the pan.

4.Once the added paste mixed properly as well as the raw smell goes off,add cleaned fish pieces to the pan.Reduce the flame and let it be until gravy becomes thick.

5.When the curry consistency becomes thick,oil separates and comes out.Gently stir the pan without disturbing fish pieces or else fish will be broken.

6.If required before removing the curry from the stove,you can add little bit oil to the pan,it increases the taste and flavour.

7.Serve hot with rice.

Tuesday 29 January 2013

CARROT - BEANS PORIYAL

Ingredients

Carrot(finely chopped)-1 cup
Beans(finely chopped)-1 cup
Cabbage(finely chopped)-1 cup
Medium Onion-1
Chilli Powder-1 1/2 tsp(or u can add chopped green chillies instead of chilli powder)
Urad dal-1 tsp
Mustard seeds-1/2 tsp
Turmeric powder-1/4 tsp
Coconut grated-3 tsp
Curry leaves-4 to 6 leaves
Oil- 1 tsp
Salt-required amount







Method

1.Heat oil in a pan,add mustard seeds,urad dal,curry leaves.When mustard seeds splutters,add finely chopped onion,saute it until onion changes colour.

2.Now add chopped carrots,beans,cabbage,turmeric powder,chilli powder,required amount of salt.Saute it until everything get mixed evenly.

3.Add required little amount of water to the pan,let it be on the flame until all the vegatables cooked properly.

4.Finally add grated coconut,give it  a mix for some mins.Poriyal is ready to serve.

VADA CURRY

Ingredients

Channa dal/Kadalai paruppu-1 cup
Onion-2
Tomato-2
Fennel seeds-1/2 tsp
Cinnamon-1 small piece
Cloves-2
Bay leaf-1
Ginger-1 small piece
Green Chillies-3
Chilli Powder-2 tsp
Corainder Powder-1/2 tsp
Garlic-6 nos
Curry leaves-5 to 7 leaves
Coriander leaves-required amount
Oil-2 tsp
Salt-required amount





Method

1.Soak dal in water for 3-4 hours,drain water and grind it to a coarse paste(paste should not be too fine or too rough ) using little amount of water if required, like we do for vada.

2.Make vadas/pakodas out of the grinded coarse paste,steam the vadas in a idli cooker until it is cooked(vadas can also be fried in oil).

3.Remove the idli cooker from the flame.Once vadas gets cooled tear vadas into small pieces and keep it aside.

4.Heat oil in a pan,add fennel seeds,cinnamon,cloves,Bay leaf, finely chopped onions,saute it until onion changes colour.

5.Grind green chillies,ginger,garlic together to a paste.Now add this paste,finely chopped tomatoes,curry leaves,required amount of salt.Saute it for 5 mins until everything gets mixed evenly.

6.Then add chilli powder,coriander powder ,mix it all together in a medium flame and let it be for 2-3 minutes.

7.Now add vada pieces to the pan,give it a mix.Add required amount of water to the pan,let it be on the slow flame for about 5-7 minutes until it become thick.

8.Garnish it with coriander leaves,remove the pan from the flame and serve hot with idli/dosa.









Sunday 27 January 2013

AMMA'S CHICKEN CURRY

This is my mom's  special chicken curry.It's really simple to prepare and delicious too.This is one of the receipe i learned from her when i was trying to cook Chicken.
Method is very simple and here it is....

Ingredients
Chicken-1/2 kg
Onion-2
Tomato-2
Drumstick-1(Cut into 2 1/2 inch each)
Potato-3
Mustard seeds-1/2 tsp
Ginger-garlic paste-2 tsp
Green Chillies-3
Pepper Powder-2 tsp
Chilli Powder-3 tsp
Curry leaves-5 to 7 leaves
Oil-required amount
Salt-required amount




Method

1.Heat oil in a pan, add mustard seeds.Once seeds splutter add chopped onions,saute it well until raw smell of the onion goes off.

2.Now add chopped tomatoes,saute it for some mins.Then add ginger-garlic paste,curry leaves,slited green chillies,chopped drumstick,potatoes,chicken pieces,chilli powder,required amount of salt.

3.Then add required amount of water to the pan.Let it boil until the chicken& vegetables gets cooked.

4.Once the gravy consistency becomes thick,add pepper powder.

4.Serve chicken curry along  with rice.It taste better along with idli/dosa too.

VILLAGE STYLE CHICKEN CURRY/NATTU CHICKEN KUZHAMBU


Ingredients
Chicken-1/2 kg
Onion-2(finely chopped)
Tomato-2(finely chopped)
Chilli Powder-2 tsp
Corainder Powder-3 tsp
Pepper Powder-1 tsp
Turmeric Powder-1/2 tsp
Brinji leaf-1
Lemon juice-1/2 tsp
Oil-required amount
Salt-required amount

For Grinding
Coconut grated-1 cup
Red chillies-4
Green chillies-4
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Black Pepper -1 tsp
Curry leaves-5 to 7 leaves
Ginger-small piece
Garlic-8 cloves

Grind all the above said ingredients like a thick paste without adding water and keep it aside.





Method

1.Clean chicken,cut into small pieces,slightly pierce it using knife in different sides and keep aside.

2.Now in a bowl,add pepper powder,chilli powder,coriander powder,turmeric powder,required salt,lemon juice and mix it well.

3.Now add the chicken pieces into this bowl and let it be marinated for some time say 15 mins.

4.Heat oil in a pan,add fennel seeds,brinji leaf,chopped onions.Saute the onions until it changes colour.

5.Then add chopped tomatoes,saute it .Once tomatoes gets cooked,add marinated chicken and let the chicken be cooked without adding water.Cover the pan with a lid.

6.Once 3/4 part of chicken gets cooked,add the grinded masala paste. Now sprinkle little amount of water and let it be cooked.

7.Finally garnish it with corainder leaves.Serve hot with rice/dosa/idly/chappathi.

Saturday 12 January 2013

ARACHU VITTA SAMBAR

Ingredients

Drumstick-2
Thuvaram paruppu/Toor dal-1/2 cup
Ulutham paruppu/urad dal-1/4 tsp
Onion-2
Tomato-2
Tamarind juice(soak 1 lemon size ball of tamarind in hot water and squeeze the juice)
Salt-to taste
Oil-required amount
Mustard seeds-1/4 tsp
Curry leaves- 5 to 6 leaves

To Grind
Corainder seeds-1 tsp
Red chillies-6
Kadalai paruppu/channa dal-2 tsp
Fenugreek seeds-1/4 tsp

Fry all the above ingredients in oil and grind along with 1/4 cup coconut paste and keep it aside.



Method

1.Boil toor dal along with requied amount of water,turmeric powder in a cooker for 3 whistles.Once cooked,drain the water,mash it and keep the dal aside.Boil chopped drumstick(cut into 2 1/2 inch pieces) and keep aside.

2.Heat oil in the pan,add mustard seeds.Once seeds splutter,add chopped onions.Saute onions until the raw smell goes off.

3.Now add chopped tomatoes,tamarind extract,grinded paste,mashed dal,required amount of salt to the pan.Let it boil until the sambar becomes thick.

4.For seasoing:fry curry leaves,urad dal in the oil.Pour this over the sambar.

5.Serve hot with rice/dosa/idly.




CHICKEN THOKKU

Ingredients

Chicken-250 gms
Mustard seeds-1/2 tsp
Aniseeds-1/2 tsp
Onion-1
Tomato-1
Ginger-garlic paste-1 tsp
Green chillies(finely chopped)-2
Cumin powder-1/2 tsp
Red chilli powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Corainder leaves-few for garnishing
Salt-to taste
Oil-2 tsp







Method

1.Heat oil in the pan .Now add mustard seeds-once mustard seeds splutter add aniseeds,chopped onions to the pan.Saute onions until it changes colour.

2.Then,add chopped tomatoes,ginger-garlic paste,green chillies,curry leaves to the pan.Saute it for 2-3 mins.

3.Now add chicken,turmeric powder,red chilli powder,coriander powder,cumin powder and required amount of salt.Mix it well and fry for few seconds.

4.Now sprinkle little amount of water(If you want loose curry you can add more water).Cover the pan with a lid.Let it be on the stove until chicken gets cooked properly.Finally add few chopped coriander leaves.

5.Serve hot with rice/roti/dosa/poori.


Wednesday 9 January 2013

ARACHA RASAM

Ingredients

Tomato puree-1 cup(Chop 2 tomatoes and grind)
Cumin seeds-1/2 tsp
Black Pepper-1 tsp
Turmeric Powder-1/2 tsp
Red chillies-3
Mustard seeds-1/2 tsp
Asafoetida-1/4 tsp
Tamarind Extract-1 cup(soak 1 lemon sized ball of tamarind in slight hot water and squeeze the juice)
Curry leaves-5 to 6 leaves
Coriander leaves-for garnishing
Garlic-6 nos
salt-required amount
oil-required amount






Method

1.Grind cumin seeds,whole pepper seeds,garlic,red chillies into a coarse paste.

2.Heat oil in the pan,add mustard seeds,asafoetida,tomato puree.saute it well until the raw smell goes off.

3.Now add tamarind extract,turmeric powder,required amount of salt  to the pan.Reduce the flame,let it be until the rasam starts to boil.(don't let the rasam to boil as it reduce the flavour and taste).

4.Finally add curry leaves,corainder leaves for garnishing and remove from the stove.

5.Serve hot with rice.