Saturday 27 April 2013

PANEER BUTTER MASALA



INGREDIENTS 1
Paneer - 200 gms
Butter - 2 Tbsps



INGREDIENTS 2
Butter - 1 Tbsp
Red chilli Powder - 2 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Garam Masala Powder - 1 Tsp
Tomatoes - 2 ( pureed )
Milk - 1 / 4 cup
Salt - to taste

TO GRIND
Onion - 2  ( chopped )
Ginger - 1 Tbsp ( chopped )
Garlic - 3 cloves ( chopped )


METHOD
1. Grind the above ingredients to a smooth paste.

TO GARNISH
Coriander Leaves - 1 Tbsp ( chopped )
Cream - 1 Tbsp

METHOD
1. Heat 2 tbsps butter in a pan and shallow fry the paneer
    chunks to a light golden colour.



2. Keep aside the fried paneer.
3. To the same pan add 1 Tbsp butter and add the ground
    onion and ginger garlic paste.


4. Add the slit green chilllies and saute till raw smell is no
    more and the onion paste turns a light brown.
5. Add the tomato  puree and saute for 7 -10 minutes till
    the mixture forms a lump.





6. Add all the spices and salt to taste now and saute for
    2 - 3  minutes in a very low flame.


7. Add the milk and let it simmer for 2 minutes.


8. Add the shallow fried paneer chunks and cover the pan
    with a lid.



9. Cook for 2 minutes , remove pan from stove and serve hot
    garnished with cream and chopped coriander leaves .



Wednesday 24 April 2013

PAPAYA LASSI



INGREDIENTS
Papaya Chunks - 1 cup ( chilled )
Thick Yoghurt - 1 cup ( chilled )
Milk - 1 / 4 cup ( chilled )
Sugar / Honey - to taste
Cardamom Powder - a pinch (optional )



METHOD
1. Place all the ingredients in a mixer and blend till
    smooth.
2. Serve chilled .


Sunday 21 April 2013

SPICY EGG MASALA ( WITH COCONUT )




INGREDIENTS

Hard boiled eggs - 3
Onions – 2 (sliced )
Tomatoes – 2 ( sliced )
Green Chillies  - 2 ( sliced )
Ginger Garlic paste - 2 Tsp
Coriander Leaves - 1 / 4 cup ( chopped )
Red Chilli powder - 2 Tsp
Garam Masala powder - 1 Tsp
Coconut Paste – 3 Tbsps ( optional )
Thick Coconut Milk - 1 cup
Salt - to taste

TO TEMPER
Oil - 4 Tbsps
Mustard seeds - 1 Tbsp
Dry Red Chillies - 2
Curry Leaves - 2 sprigs



METHOD
1. Heat oil in a pan and add mustard seeds, when they
     burst add dry red chilllies and curry leaves.
2. Add the sliced onions and saute till it turns to a
     golden brown colour.
3. Add the sliced green chillies and tomatoes saute for 2 minutes.
4. Add the ginger garlic paste and saute till raw smell is
     no more.
5. Add the spice powders, coconut paste and salt to taste 
    and saute for two minutes.
6. Add the thick coconut milk and let it simmer for 5 minutes.
7. Add the hard boiled eggs and cover and cook for 5 minutes.
8. Serve hot garnished with chopped coriander leaves.






Friday 19 April 2013

CRISPY POTATO CHIPS



INGREDIENTS
Potato - 1( big )
Chilled Water - 500 ml
Salt - to taste
Pepper - 2 Tbsps ( crushed )
Oil - 250 ml


METHOD

1. Peel off the skin from the potato.
2. Using a slicer , slice the potato over
     a bowl of chilled water.
3. Spread the potato slices on a muslin
    cloth and dry for 5 minutes.
4. In the meantime heat oil in a kadai.
5. Over a medium heat deep fry the
     potato slices till crisp.
6. Put the crushed pepper and salt to
     taste in a zip lock bag.
7. Drop in the crispy potato slices and
     shake well.
8. Serve.


Tuesday 16 April 2013

AVIYAL




INGREDIENTS - 1
Yam - 1 / 4 cup
Drum Stick - 1
Carrot - 1 ( small )
Potato - 1 ( small )
Raw Mango - 1 / 2 cup
Brinjal - 1 (small )
Ash Gourd - 1 / 4 cup
Beans - 6
Pumpkin - 1 / 4 cup
Raw Plantain - 1

METHOD
  1. Chop all the vegetables above length wise .


INGREDIENTS - 2
Turmeric powder – 1/4 Tsp
Curd – 2 Tbsps ( optional )
Curry Leaves – 1 sprig
Coconut Oil – 2 Tbsps
Water – As required
Salt – to taste



TO GRIND

INGREDIENTS -3

Coconut – 1 cup
Cumin – 1 Tsp
Green Chillies – 4
Shallots – 2 (optional )
Garlic Cloves – 2
Curry Leaves – 5
Turmeric Powder – 1 / 4 Tsp
Tamarind – a small piece




METHOD

  1. Cover and cook the vegetables in very little water along with salt and turmeric powder.
  2. Open the lid and allow any excess water to evaporate.
  3. Add the coarsely ground coconut paste and mix gently.
  4. Simmer for 5-7 minutes until the vegetables are cooked.
  5. Add fresh coconut oil and another sprig of curry leaves.
  6. Remove pan from stove.



NOTE : If the mango is sour need not add curd ... if not add 2 Tbsps curd or 1 Tbsp of
             Tamarind pulp 

Sunday 14 April 2013

FISH PATHIRI / STEAMED FISH PANCAKE





FOR THE PATHIRI
INGREDIENTS
Roasted Rice Flour – 2 cups
Fennel Seeds – 1 Tsp
Hot Water – as required
Coconut – 1 / 2 cup ( grated )

Salt – to taste
METHOD
  1. Mix all the above ingredients in a bowl .
  2. Knead well to a smooth slightly sticky dough .
  3. Cover with a lightly moist cloth and keep aside.


TO MARINATE
INGREDIENTS
Mackerel Fish – 250 gms – 300 gms
Red Chilli Powder – 3 Tsps
Turmeric Powder – 1 / 2 Tsp
Salt – to taste
Oil – to shallow fry


METHOD
  1. Clean the fish and marinate in the above ingredients for an hour.
  2. Heat oil in a pan and shallow fry the fish pieces for a few minutes.
  3. The fish pieces need not brown as for the usual fish fry recipe.
  4. Remove fish pieces from oil , drain excess oil , remove the bones if any and shred . 
  5. Set aside .

FOR FILLING
INGREDIENTS
Onions – 2 ( chopped )
Shallots – 15 ( chopped )
Tomato – 1 ( chopped )
Green Chillies – 6 ( chopped )
Ginger Paste – 1 Tsp
Garlic Paste – 1 Tsp
Red Chilli Powder – 2 Tsps
Turmeric Powder – 1 / 4 Tsp
Coriander Powder – 1 Tsp
Pepper Powder – 1 Tsp
Cumin Powder – 1 Tsp
Coconut – 1 / 2 cup ( grated )
Fennel Seeds – 1 Tsp
Curry Leaves – 1 sprig ( chopped )
Salt – to taste
Coconut Oil – 3 Tbsps


METHOD
  1. Roast the grated coconut and fennel seeds in a pan and coarsely grind them .Keep aside.
  1. Heat oil in a pan and add the onions , shallots and curry leaves.
  2. When they are slightly golden add the green chillies , ginger and
    garlic paste and tomato.
  1. Saute till raw smell is no more .
  2. Add all the spice powders one by one and salt to taste.
  3. Saute for 2 – 3 minutes and now add the shredded fish.
  4. Finally add the coarsely ground roasted coconut and fennel seed.
  5. Saute till all the ingredients are well mixed and an aroma exists.
  6. Remove pan from stove and keep aside.

ASSEMBLING AND STEAMING
METHOD
  1. Cut required size of round shapes from a butter paper .
  2. Lightly grease and place some of the pathiri dough .
  3. Place another piece of butter paper on top and roll into round shape.
  4. Remove the butter paper on top very carefully.
  5. Do with rest of the dough in a similar manner.
  6. Place the filling in the centre and place another pathiri on top .
  7. Seal the edges carefully cover completely with a butter paper.
  8. Place in a steamer or pressure cooker and steam for 15 minutes.
  9. Open steamer or pressure cooker and let the steam escape .
  10. Peel off the paper carefully , let it cool off a little and then serve.

NOTE
Traditionally banana leaf is used instead of butter paper ...
I steamed them in a string hopper plate in a pressure cooker ...
Width and thickness of the pathiri depends on hpw you want it to be ...


























HAPPY TAMIL NEW YEAR !!!!!!!!!! & HAPPY VISHU !!!!!!!!!

HAPPY TAMIL NEW YEAR TO ALL OUR VIEWERS !!!!!!!!


HAPPY VISHU TO ALL OUR VIEWERS !!!!!!!!!!


RAW JACKFRUIT VADA CURRY



TO GRIND
INGREDIENTS
Channa Dhal - 1 cup
Dry Red chillies - 2


METHOD
1. Soak channa dhal and dry red chillies for
    nearly 2 - 3 hours.
2. Grind coarsely and set aside.

TO PREPARE VADA
INGREDIENTS
Coarsely Ground paste
Raw Jackfruit - 2 cups ( chopped )
Onion - 1 ( chopped )
Green Chillies - 4 ( chopped )
Ginger - 1 Tbsp ( chopped )
Garlic - 2 Tbsps ( chopped )
Fennel Seeds - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Red Chilli Powder - 1 Tsp
Curry Leaves - 1 sprig  ( chopped )
Coriander Leaves - 3 Tbsps ( chopped )
Salt - to taste
Oil - to fry


METHOD
1. To the coarsely ground paste add all of the
    above ingredients for vada except oil.
2. Mix well and set aside.
3. Heat oil in a pan and add teaspoon fulls of the
    ground paste in batches and deep fry till golden brown.
4. Drain excess oil and set aside.


FOR GRAVY
INGREDIENTS
Onion - 2 ( chopped )
Green Chillies - 2 ( chopped )
Ginger Paste - 1 Tbsp
Garlic Paste - 1 Tbsp
Red Chilli Powder - 2 tsps
Turmeric Powder - 1 Tsp
Garam Masala Powder - 2 Tsps
Fennel Powder - 1 Tsp
Curry Leaves - 2 sprigs
Coriander Leaves - 5 Tbsp ( chopped )
Salt - to taste
Oil - 4 Tbsps
Water - as required

TO GARNISH
INGREDIENTS
Coriander Leaves - 2 Tbsps ( chopped )
Melted Butter - 1 Tbsp



METHOD
1. Heat oil in a pan and add the chopped curry
    leaves and onoins , saute till onion turns pinkish.
2. Add green chillies , ginger and garlic paste and
    saute till raw smell is no more.
3. Now add all of the powdered spices and salt to
    taste.
4. Saute for 5 minutes and add enough water close
    the pan and let the gravy boil for 10 minutes.
5. Now add the prepared raw jackfruit vadas and let
    it simmer in low flame for 5 minutes.
6. Remove pan from stove and transfer vada curry to
    a serving bowl.
7. Pour some melted butter and chopped coriander leaves
    on top as garnish and serve hot.




Friday 12 April 2013

TREE TOMATO JAM



INGREDIENTS
Tree Tomatoes - 1 / 4 kg
Sugar - 1 cup ( approx ) / to taste
Water - 5 Tbsps





METHOD
1. Scoop out the pulp from the tree tomatoes and set aside.
2. Grind the pulp along with the seeds .
3. Heat the water and sugar together .
4. Once the sugar is melted , add the ground pulp .
5. Lower the flame and keep stirring till the mixture coats
    the back of the spoon .




   Note : no preservatives or food colour was added ... will keep for
              two weeks if refrigerated.
    

Sunday 7 April 2013

BEETROOT AND POMEGRANATE JUICE



INGREDIENTS
Beetroot - 1 / 4 cup ( grated )
Pomegranate Pearls ( seedless ) - 2 cups
Sugar - to taste
Chilled Water - 2 cups
Ice Cubes ( optional )



METHOD
1. Grind all the ingredients and strain.
2. Add ice cubes and serve.