Friday 23 May 2014

Karuppu Ellu Thuvaiyal/Til Ki Chutney/ Black Sesame Seeds Chutney


Learn how to make Simple, Healthy and Tasty Black Sesame Seeds Chutney/ Karuppu Ellu Thuvaiyal/ Til Ki Chutney



Ingredients:-

Ellu/Til/Black Sesame seed - 3 tbl.sp
Red chilli - 2 or according to taste
Tamarind - small size  or according to taste
Shallots/Cheriyaulli - 4.to 5 nos.
Garlic - 2 flakes
Salt as required




Method:-

Dry roast sesame seeds til it crackles

Fry red chilli in little oil.

When it cool put all the ingredients in mixie and grind it. Add required water and grind it to a dough like consistency 

This will go well with any Rice. Can also be had with Idly/Dosa







Monday 19 May 2014

How to Make Prawn/Shrimp Curry

Experience the '''Prawn/Shrimp Curry''' recipe and enjoy the dinner meal.

Ingredients:-

Prawn - 500 gms
Shallots/ Chiriyaulli - 1/2 cup 
Tomato- 3 medium size
Ginger garlic past- 1 1/2 tsp
Turmeric pdr- 1/8 tsp
salt as required
Oil - 3 tbl sp
Finely cut Coriander leaves few

Grind together:-

Fennel seeds - 1tsp
Cumin seeds - 3/4 tsp
Rice - 1/2 tsp
Coriander seeds- 1 1/2 tsp
curry leaves - 1 string
Oil - 1/2 tsp
Red chill pdr. - 1 tsp according to taste




Remove the prawn shells:- First pull of the head. Then rinse the prawn in water. Remove the shell from middle part of the prawn. Hold the expose top end and pull the tail to remove rest of the shell. Then use a sharp knife to make a shallow slit down the middle of the curve back and pull out the dark colored vein.  You can use your finger or cocktail stick to do this.
             
wash prawn and drain water completely. Add salt, turmeric prd. a pinch of red chilli pdr, mix well and keep aside.




Method:-

Heat little oil in a pan.  Add  the ingredients except red chilli mention under grind together and roast it till they release nice smell . Turn off the flame and add the red chilli pdr. The heat in the pan is sufficient for red chilli pdr. At the same time make sure not to burn it.

Allow it to cool and blend it to make a fine paste 

                         

 Grind tomatoes to make a puree. Chopped shallots keep aside.

                         

Heat oil in a in the same pan which we used for roasting. Add onion. Fry till onion become light brown. Stir frequently to stop the onion burning



Add  ginger garlic paste and fry till raw smell goes off


Add tomato puree and cook till oil is separated.


Now add ground masala, salt, turmeric pdr. and  little water. cook for 10 to 15 min. in low flame.


Now add prawn mix gently. cook for few min  (Don't over cook prawn will become very hard). Adjust the salt, spicy and water quantity as per your taste.

                            

Garnish with chopped coriander leaves. 
Now tasty prawn curry is ready to sever with steamed rice or roti or chappati








Monday 28 April 2014

South Indian Chicken Dum Biryani







Ingredients:-

Chicken- 750 gms
Basmathi Rice - 3 cup/ (1/2 kg)
Onion - 2 nos chopped length wise
Tomatoes-  3 nos Chopped
yogurt/curd- 1 cup
Green chilli - 2 to 3 slit open(according to taste)
Ginger Garlic paste - 2 tbl. sp
Chilli pdr.- 1 1/2 tps (according to ur taste)
Biryani Masala pdr. - 1 tsp
Garam masala pdr.- 1/4 tsp
Oil/Ghee - 3 tbl sp
Coriander leaves and min leaves few chopped
Juice of lemon - 1
salt to taste

To Marinate:-

1 tsp  of red chilli
1 tbl sp of curd
1 tsp of ginger garlic paste
1/2 tsp of lemon juice
1/2 tsp of salt






Method:-

Clean and wash chicken and drained completely.

Marinate chicken with ingredients given under the heading "To marinate"  and cover it and keep aside atleast 2 to 3 hrs or over night .(it gives better taste of biryani)





Rice level is exactly measure a bowl. Take 1 3/4 bowl of water and keep aside.



Wash and soak rice for 15 min. and drain water completely.

Heat oil in pressure cooker. Add Onion and green chilli. Saute
till onion turn  golden brown




Add Ginger garlic paste. Fry till raw smell goes out.



Add tomato. Sprinkle some salt. (This makes tomatoes to cook fast) Saute till it turn  soft and mushy


Add Coriander leaves, mint leaves mix well.


Add red chilli prd,  biryani masala pdr, garam masala pdr,
Chicken, curd mix well.


Add water and salt. Cook till chicken become tender.



Add soak and drained rice mix well. Close the lid without weight and cook 80% of water absorbed in medium flame.




Open the lid add lemon juice and stir the content. Close it  with the weight. Cook 10 to 13 min in very low  flame.


Once the pressure is released. open the lid. That's it Yummy&Aromatic Chicken Biryani is ready to sever with raitha's/cuury/boiled eggs



Note:-

If u cook in heavy bottom vessel, cook rice with lid in medium flame till 80% of water absorbed.
At this stage stir the content  and  close the clean kitchen towel with lid and keep any weight on it.
keep it DUM in very low flame for 10 to 12 min.






Tuesday 22 April 2014

Jeera Mutton Gravy(Koottanam)




Koottanam  is very famous in Rajapalayam (South Tamil Nadu). This gravy is very tasty with Sambar Rice. It is easy to prepare and also healthy side dish.

Ingredients:-

Mutton - 1/2 kg
Shallots (cheriyaulli)- 4 to 5(peel and chopped)
Ginger paste - 2 tsp
Garlic Paste - 2 to 3 tsp
Cloves - 3 nos.
Cinnamon - 1 inch piece
Turmeric pdr. - 1/8 tsp
Chilli Pdr. - 2 tsp 
Coriander pdr. - 3 tsp 
Cumin pdr. - 2 to 3 tbl. sp
Green Chilli - 2 nos. Cut length wise
ground coconut 1 cup 
Oil - 3 tbl.sp
Salt as required
Finely cut  coriander leaves - few
Finely cut mint leaves - few





Method:-

Clean and wash mutton and keep aside.

Heat oil in a pressure cooker. Add cloves, cinnamon. Fry for 1 min.

Add onion. Fry till it  become transparent . Add 1 tsp of ginger and  garlic paste. Fry till raw smell goes out.

Add turmeric pdr., mutton, salt little water mix well. Cover the lid with weight. Cook for 2 to 3 whistle in medium flame..

Once the pressure is released, open the lid. Add remaining ginger and garlic paste, chilli pdr., coriander pdr., cumin pdr., green chilli,. salt, add little water mix well . Cook for 15 to 20 min in reduce flame.

Add ground coconut. Cook for 5 min.

 In mean while  roast the 2 cloves, 5 to 6 fenugreek   seeds and 1/4 tsp of cumin seed and powder it.

lastly pour this powder and garnish with min leaves and coriander leaves.

Serve hot with sambar rice 






Note:-

Adjust the spice level and water quantity according to your taste

Wednesday 16 April 2014

Tomato Rice Recipe--- South Indian Style



Ingredients:-

Rice - 1 cup
Onion - 1 Chopped
Garlic paste - 1/2 tsp
Tomatoes- 3 Chopped
Green Chilli- 1 (according to taste)
Red Chilli pdr., - 1 tsp (adjust according to taste)
Urad Dhal - 1/2 tsp
Mustard seeds - 1 tsp
Channa Dhal - 1/2 tsp
oil 2 tbl. sp
Salt as required 
finely cut coriander leaves- few
Finely cut curry leaves- few




Method:-

Cook rice and allow it to cool in a broad basin. Separate the grains with a fork.

Heat oil in a pan. Add mustard seed, urad dhal, Channa Dhal. Fry till urad dhal and channa dhal become light brown.



Add onion, green chilli, curry leaves. Fry till onion  become transparent.


Add garlic paste and tomato. Close the lid and  cook till tomato become soft and mushy  


    Add  Chilli pdr and mix well. 

  

                                                          Add Coriander leaves 


                                      Mix rice and enough salt .


Serve with any veg curry or non veg curry.  Perfect rice dish for kid's and adult's  lunch box.




Variation:-

Fry 4 to 5 cashew nuts along with  urad dhal and Channa Dhal.
Add mint leaves with coriander leaves.

Note:-

you can use to prepare this rice with Basmathi Rice also.

If you use Basmathi Rice. Wash and soak rice for 10 min. Cook in 12 to 15 cup of  boiling water with little salt and little oil. Cook till rice will just tender. Allow it to cool separate the grains.

Saturday 5 April 2014

Green Peas Pulav/ Pattani Sadam

 Ingredients:-

Basmathi Rice or any Pulav Rice - 1 cup
Fresh Green Peas - 1/2 cup
Onion -  2 Chopped  length wise
Green Chilli - 2 slit
Ginger Garlic Paste - 2 tsp
Oil or Ghee - 2 tbl sp
Cloves - 3 nos.
Cinnamon - 1 inch piece
Cardamon - 1
Curd - 1/2 cup
Finely Cut Coriander leaves - fistfull
Finely Cut mint leaves - fistfull
Salt as required




Method:-

Wash and soak rice for 15 min .Drain the water completely  and keep it aside

Heat oil in a pressure cooker or pan. Add cloves, cinnamon, cardamon and saute for few seconds.

Add onion and green chilli slit. Saute till the onion turn light brown.

Add ginger garlic paste. cook for few more min

Add peas, coriander leaves, mint leaves saute for few min

Add curd and 1 3/4 cup of water mix well and bring it to boil.

Add rice and salt mix well and wait for it to boil then close the cooker without weight. Keep it in medium flame till the rice is half cooked.( stir in between)

Once the rice is half cooked stir the contents  and close it with the weight. keep it in very low flame for 10 min. and switch off the flame.

Open only after the pressure is released.

Serve hot with onion pachadi or Chicken tomato kurma or any side dish of your choice.




******Remove whole masala spices like cloves, cinnamon etc. before serving any pulav.******

Friday 4 April 2014

Chicken Tomato Kurma



Ingredients:-

Chicken - 1/2 kg
Tomatoes - 3 to 4 Big size
Shallots(Cheriyaulli)- 1/2 cup
Ginger, garlic past - 1 1/2 tsp
Chilli pdr - 1 1/2tsp
Coriander pdr. - 1tsp
Cumin pdr. - 1tsp
Curd - 1/2 cup
Garam Masala pdr. - 2 pinch
Oil - 2 tbl.sp
salt as required
finely cut coriander leaves few

Grind Together:-

Grated coconut - 1/4 cup
Poppy Seeds - 1tsp
Cashew nuts- 5 to 6








Method:-

Clean and wash chicken.

Add 1/4 tsp of ginger garlic paste, chilli pdr, salt with chicken mix well and keep aside

Cook  tomatoes in little oil till become soft. Cool it and blend it.

Peel and chopped shallots.

Heat oil in a pan. add cloves, cinnamon, onion. Fry onion become transparent.

Add remaining ginger garlic paste. Fry till raw smell goes out.

Add tomato puree. cook in reduce flame and stirring constantly until the oil is separated

Add chilli pdr, cumin pdr, coriander pdr mix well and cook for 2 min

Add chicken, salt  and curd  mix well. Cook till it become soft.

Add ground masala, garam masala pdr.. cook for 5 min.

Adjust the  spice level and water quantity according to your taste.

Garnish with coriander leaves .

Serve with green peas pulav/pattani sadam or any pulav or roti






Note :-

Soak poppy seeds in hot water for 20 min and then blend it with coconut.