Sunday 28 October 2012

CHILLI CHICKEN PEPPER ROAST



INGREDIENTS
Chicken - 1 Kg
Oil - to fry


TO MARINATE
INGREDIENTS
Turmeric Powder - 1 / 2 Tsp
Red Chilli Powder - 1 Tsp
Pepper Powder -2 Tsp
Ginger & Garlic Paste - 1 Tbsp
Salt - to taste



FOR ROAST
INGREDIENTS
Onions - 2 ( sliced )
Green Chillies - 4 ( sliced )
Pepper Powder - 2 Tbsps
Soya Sauce - 1 Tbsp
Coriander Leaves - 1 / 4 cup ( chopped )
Salt - to taste
Oil - 4 Tbsps



METHOD
1. Clean and cut chicken into medium sized pieces.
2. Marinate the chicken pieces in the ingredients to
    marinate for 30 minutes.
3.Fry the chicken pieces in batches , flip and cook on
   both sides till brown.
4. Drain excess oil from fried chicken pieces and set
    aside.
5. Heat oil in another pan and add the sliced onions
    and green chillies.
6. When the onions turn a golden brown , add the
     pepper powder and salt to taste.
7. Add the fried chicken pieces and mix well.
8. Add the soya sauce and coriander leaves toss well
    for a minute and remove pan from stove.
9. Serve hot.

CARROT HALWA



INGREDIENTS
Carrots - 2 cups ( grated )
Milk - 500 ml
Sugar - 1 cup
Milkmaid - 4 Tbsps
Cardamom Powder - 1 Tsp


TO GARNISH

INGREDIENT
Pistachios - 10


METHOD
1. Soak the pistachios in warm water  remove the
    skin slice and set aside.
2. Boil milk in a pan and add the grated carrots .
3. Cook the grated carrots till soft and add the
    sugar.
4. Once the sugar is dissolved completely, add the
    condensed milk.
5. Keep stirring till the mixture forms a lump.
6. Add the cardamom powder and mix well.
7. Remove pan from stove and serve garnished
    with sliced pistachios.

Friday 26 October 2012

FRIED CHICKEN CHOPS MASALA



INGREDIENTS
Chicken - 4 pieces ( Fried Chicken )
Coconut Milk - 1 / 4 cup

TO GRIND
INGREDIENTS
Onions - 2
Tomatoes - 2
Ginger & Garlic Paste - 2 Tbsps
Garam Masala Powder - 2 Tsps
Fennel Powder - 2 Tsps
Red Chilli Powder - 2 Tbsps
Coriander Powder - 1 Tbsp
Pepper Powder - 2 Tsps
Coriander Leaves - 1 / 4 cup
Salt - to taste

TO TEMPER
Oil - 5 - 7 Tbsps
Cinnamon - 1 inch piece
Cardamoms - 3
Cloves - 3
Star Anise - 1




METHOD
1. Grind the ingredients given above to a smooth
    paste with salt to taste.
2. Heat oil in a pan and add the whole spices.
3. Now add the ground masala and saute in a low
    flame till oil floats on top.
4. Add the coconut milk and fried chicken and
    cook for 5 minutes.
5. Remove pan from stove and serve hot.

NOTE
Follow chicken fry recipe posted on
Thursday , 11 October 2012.

Thursday 25 October 2012

RIPE MANGO PACHADI



INGREDIENTS
Ripe Mango - 1 cup
Curd - 1 1 / 2 cup
Green Chillies - 3 ( chopped )

TO GRIND
INGREDIENTS
Coconut - 1 / 2 cup ( grated )
Cumin - 1 Tsp

TO TEMPER
INGREDIENTS
Coconut Oil - 1 Tbsp
Mustard Seeds - 1 Tsp
Dry Red Chilli - 1
Curry Leaves - 1 Sprig
Shallots - 2 ( sliced )




 METHOD
1. Cook the mangoes along with green chillies and salt
     till soft.
2. Grind the coconut and cumin to a fine paste with water.
3. Mash the cooked mango a little and add the ground paste.
4. Cook for a couple of minutes and when it starts to boil, remove
     pan from stove.
5. Let it cool to room temperature add curd and mix well.
6. Heat oil in a pan and add the mustard seeds.
7.When it begins to burst add the dry red chilli , curry leaves and
     sliced shallots.
8.When the shallots turn to a golden colour, remove pan from stove
    and pour it over the ripe mango pachadi.



Sunday 21 October 2012

CAULIFLOWER FRY



INGREDIENTS
Cauliflower - 1 ( small )
Oil - To Fry


TO MARINATE
Corn Flour - 3 Tbsps
Bengal Gram Flour - 3 Tbsps
Red Chilli Powder - 2 Tsps
Pepper Powder - 2 Tsps
Cumin Powder - 1 Tsp
Fennel Powder - 1 Tsp
Ginger & Garlic Paste - 1 Tbsp
Salt - To Taste





METHOD
1. Heat water in a pan and add the florets.
2. Cook for 5 minutes and remove from pan.
3. Mix all the ingredients for marination with
    little water to a smooth batter.
4. Marinate the florets in the batter
    for 30 minutes.
5. Heat oil in a pan and deep fry the florets.
6. Serve hot or else the florets will be soggy
    when cold.

Thursday 18 October 2012

COCONUT MILK PUDDING



INGREDIENTS
Thick Coconut Milk - 2 cups
Sugar - 1 / 2 cup
Corn Flour - 5 Tbsps
Vanilla Essence - 1 / 2 Tsp
Oil - 1 Tsp ( to grease )

METHOD
1. Dissolve the corn flour in 1 / 2 cup of coconut
    milk without lumps.
2. Grease a pudding mould or cake tin and set
     aside.
3. Keep a pan in stove and pour the remaining
    coconut milk.
4. Add sugar and reduce flame.
5. When the sugar is dissolved , pour the dissolved
    corn flour slowly .
6. Whisk or stir the mixture in pan till it begins to
     leave the sides of the pan.
7. Remove pan from stove and pour the mixture onto
    the prepared dish.
8. Let it cool at room temperature,once cold cover the
    dish with a plastic wrap and chill.
9. Unmould , cut into desired shapes and serve.

POMEGRANATE RAITHA



INGREDIENTS
Pomegranate Pearls ( seedless ) - 1 cup
Green Chillies - 2 ( finely chopped )
Onion ( small ) - 1 ( finely chopped )
Curd - 1  1 / 4 cup ( approx )
Salt - to taste
Sugar - 1 / 2 Tsp
Coriander Leaves - 1 Tbsp ( finely chopped )




METHOD
1. Mix all the ingredients well.
2. Transfer to a serving bowl.
3. Cover with a plastic wrap, chill
    and serve.

Monday 15 October 2012

PINEAPPLE JELLY




INGREDIENTS
Pineapple - 1 ( large )
Water - 1 / 2 cup
Sugar - 1 1 / 2 cup
Gelatine - 1 Tbsp
Citric Acid - a pinch
Pineapple Essence - 1 Tsp
Lemon Yellow Colour - a pinch




METHOD
1. Chop the pineapple into chunks and pressure cook
    with water.
2. Strain the juice through a muslin cloth and set aside.
3. Add sugar to the strained juice and mix well till sugar
    dissolves.
4. Strain again through the muslin cloth and add the lemon
    yellow colour and citric acid.
5. Mix well and add the gelatine.
6. Once the gelatine dissolves, keep the pan in stove and
    stir till the mixtue attains soft ball stage.
7. Leave it to cool at room temperature and add the essence.
8. Store in a sterilized clean bottle.





NOTE
To every 1 cup of juice I added 3 / 4 cup of sugar.
Adjust sugar according to the sweetness of the pineapple.

Friday 12 October 2012

UNRIPE BITTER ORANGE PACHADI / NARTHANGAI PACHADI



INGREDIENTS
Unripe Bitter oranges - 3 cups ( chopped )
Shallots - 150 gms ( chopped )
Green Chillies - 4 ( chopped )
Turmeric Powder - 1 / 2 Tsp
Red Chilli Powder - 3 Tbsps
Cumin Powder - 1 Tsp
Water - 1 / 4 cup
Asafoetida - 1 Tsp
Salt - to taste
Tamarind Pulp - 4 Tbsps
Jaggery - 4 Tbsps ( grated )





TO TEMPER
INGREDIENTS
Oil - 5 Tbsps
Mustard seeds - 2 Tsps
Curry Leaves - 2 Sprigs
Dry Red Chillies - 2





METHOD
1. Pressure cook chopped unripe bitter oranges along with
    shallots , spice powders , water and salt to taste.
2. Heat oil in a pan and temper the mustard seeds , curry leaves
    and dry red chillies.
3. To this add the pressure cooked ingredients and mix well.
4. Let it boil for 2 minutes, add the tamarind pulp and simmer
    for 5 - 7 minutes.
5. Add the grated jaggery now and cook till it dissolves and
    simmer for 2 - 3 minutes.
6. Add the asafoetida now and remove pan from stove.



NOTE
Adjust the amount of jaggery according to the bitterness
of the unripe fruit used.




Thursday 11 October 2012

CHICKEN FRY



INGREDIENTS
Chicken - 1 kg ( approx )
Oil - to fry


TO MARINATE
INGREDIENTS
Ginger & Garlic Paste - 2 Tbsps
Green Chillies - 4 ( ground )
Red Chilli Powder - 3 Tsps
Pepper Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Red Food Colour - a few drops
Salt - to taste
Lemon Juice - 1 Tbsp
Curd - 1 Tbsp ( optional )


TO GARNISH
Curry Leaves





METHOD
1. Clean and cut chicken into fairly large pieces.
2. Make slits all over the pieces using a knife,
3. Rub the marinade all over the chicken pieces
    and marinate overnight.
4. Heat oil in a pan and add the curry leaves.
5. Once it crackles remove and set aside.
6. Deep fry the chicken pieces in a medium to
    low flame till crisp and nicely browned.
7. Drain excess oil and serve garnished with
    fried curry leaves.

Wednesday 10 October 2012

MANGO LASSI



INGREDIENTS
Mango Pulp - 2 cups ( chilled )
Milk – 1 / 2 cup ( chilled )
Yoghurt – 1 cup ( chilled )
Sugar – 5 Tbsps


METHOD
1. Blend all the ingredients in a mixer and
  serve chilled.


Monday 8 October 2012

RIBBON PAKODA



INGREDIENTS
Gram Flour - 2 cups
Rice Flour - 1 cup
Red Chilli Powder - 3 Tsps
Turmeric Powder - 1 Tsp
Ghee - 2 Tbsps
Asafoetida - 1 / 4 Tsp
Water - as required
Salt - to taste
Oil - to fry





 METHOD
1. Mix all the dry ingredients and ghee adding enough water
    little at a time .
2. Knead to a smooth dough.
3. Fit a ribbon plate in the kitchen press.
4. From the dough make medium sized balls and fill the kitchen
    press up to 3 /4 th .
5. Heat oil in a pan and directly press once in circular motion.
6. Deep fry till golden brown on both sides and crisp.
7. Repeat with rest of the dough.

      

Friday 5 October 2012

JACKFRUIT SEED STIR FRY



INGREDIENTS
Jackfruit seeds - 2 cups ( cooked and sliced )
Dry red chillies - 2
Cumin powder - 1 Tsp
Chilli powder - 2 Tsps
Turmeric powder - 1 / 4 Tsp
Pepper powder - 1 Tsp
Salt - to taste
Oil - 2 Tbsps
Mustard seeds - 1 Tsp
Curry leaves - 2 sprigs





METHOD
1. Heat oil in a pan and add mustard seeds, curry leaves and
    dry red chillies.
2. Toss the jackfruit seed slices and stir for a minute.
3. Add salt to taste and the spice powders.
4. Mix well and serve hot.

Tuesday 2 October 2012

MOONG DAL HALWA



INGREDIENTS
Moong Dal / Green Gram Dal - 1 cup
Sugar - 1 cup (approx)
Yellow Food Colour - few drops
Cardamom Powder - 3 Tsps
Ghee - 1 cup



TO GARNISH
INGREDIENTS
Cashew nuts - 10
Raisins - 10
Ghee - 1 Tbsp



METHOD
1. Soak moong dal for 4 hours drain water and grind
    to a smooth paste.
2. Heat ghee in a heavy bottomed pan and fry the
    cashew nuts and raisins, set aside.
3. To the same pan add the ground moong dal paste.
4. Saute the moong dal paste and in a low flame stir
    continuously till it forms a lump.
5. At this stage add the sugar ,food colour
    and cardamom powder.
6. Add ghee in between and stir till it reaches halwa stage.
7. Transfer the halwa to a greased plate and garnish with
    fried cashew nuts and raisins.