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Sunday, 29 March 2009

Egg Kuzhambu / Egg kolambu

Hi friends....How are you people doing???.My weekend was fab. My birthday fell on saturday, which was yesterday. Birthdays are always fun and joy, but mine was double joy because i have passed my UK driving my test on the same day. So i really enjoyed my day, getting wishes and congrats from friends on orkut, mail and telephone. Friends visiting home making the day more special.

Well Today i am going to post the egg kuzhambu recipe. Eggs are a commom food and one fo the most versatile ingredients used in all type of cooking. In india we have so many varieties of egg recipes. Egg Kuzhambu is one of the type we prepared. These egg kuzhambu can be prepared in differnt methods. And here i am posting one of the method, which is different and tasty. This is the recipe i learnt from my mom. And here is the recipes.......


Ingredients :

Egg - 5-6
Coconut - 1/2
Garlic - 1 full ( peeled )
Onion - 1 ( Chopped finely)
Tomato - 1 ( Finely chopped)
Green Chilly - 3 ( Chopped length-wise)
Curry Leaves - one stem
Turmeric powder - 1/4 spoon
Coriander powder - 2 spoon
Chilly poswder - 1 spoon ( Optional , add it if you wish to have hot and spicy)
Garam Masala - 1/2 spoon
Salt - to taste
Oil- 4 -5 spoon

Masala Items :

Cinnamon Stick - 2 small pieces
Cardamons - 3
Cloves - 2
Bay leaves - 2
Sombu - 1 spoon

Preparation :

* First take out the coconut from its shell. Then chop it into small pieces.
* Take a mixy jar, add the chopped coconut pieces and the peeled garlic and grind it to fine paste adding water.
*Now take a pan, add oil, then add the above mentioned masala items and fry it.
* Add the chopped onions and fry till golden brown.
* Now add the green chillies, curry leaves and fry it.
* Then add the tomato and fry it
* Now add the grinded paste and fry for some times ( Till the raw smell of the garlic disappears)

* Now add 5 - 6 cups of water and mix well. Add the turmeric poswer, chilly powder, coriander powder and salt, mix well and cook for atleast 30 - 45 mins.

* Now after it is cooked, break the egg and add it directly to it. (add all the 5 eggs )

*Make sure you dont mix at this point, because mixing will break the eggs.
*Close the vessel with the lid and cook in medium flame for 5 mins.

* Now switch off the stove and add the garam masala and mix carefully making sure you dont brak the eggs.

Thats all the Egg Kuzhambu is ready to be served.

Serve it hot with plain rice.....ENJOY..........

Tuesday, 24 March 2009

Spicy pepper chicken curry

Chicken curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make chicken curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas.

There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared. Thou here, i dont use much of fresh ingredient, i have managed to prepare the masala freshly to bring atleast 50% of their taste.

Well...The recipe of spicy pepper chicken curry is here........

Ingredients :

Chicken - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better)
Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Green Chilly - 1 (Optional , use it if you need really spicy)
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2Bay leaves - 1

Preparation :

* Now first, chop the chicken and clean it.
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.


* keep it aside and wait till it is cool.


* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water.


* Now the masala for the chicken curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)
* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins.


* Then add 3 cups of water to it and the chopped chicken to it.


* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)
* Finally add Garam masala and mix well.

Wow............The spicy pepper chicken curry is ready to be served. Garnish and serve hot...
Hope you enjoy this recipe. Do leave y0ur comments.......


Click here for printable version of this recipe

Saturday, 21 March 2009

Crispy Adai / Crispy Lentil Dosa

Adai.......This is the recipe that takes me back to old memories. Its a dish which has to be cooked on medium flame. So it always takes time time between the first adai and the second one to come to our plates. It was golden days, where we sit in front of the TV watching our fav tv shows, and my mom preparing it in the kitchen and bring it to our plates....I really miss those days. ( Because now, i have to go to the kitchen and do for my hubby and daughter)...Well..Time changes and we got to accept the change.......But it is always a nice feel when our hubby and kid ask for more. And specially when comes to Adai, my daughter loves it.

If kids eat just one Adai also, it is too filling for them. And i always use ghee instead of oil when cooking for my sweet daughter. Afterall they need some fat...

Well...Here goes the recipe for crispy Adai...

Ingredients :

Idly Rice - 1 cup
Channa Dhal - 1 cup
Yellow Mung Dhal - 1 cup
Toor Dhal - 3 tsp
Red chilly - 6
Mustard seed - 1 tsp
cumin seeds - 1 tsp
big Onion - 2 ( chopped finely)
curry leaves - hand full
coriander leaves - 1 hand ful
Salt - To taste
Oil - 2-3 spoon per dosa.

Preparation :

* Take a vessel, add the rice, channa dhal, yellow mung dhal, toor dhal and the red chilly together and add water and soak it for 3 hours.
* Then after 3 hours, put it in the mixy jar and grind it by adding water. ( Dont make it too watery)
* Now take a pan, add oil and add the mustard seeds, then add the cumin seeds and fry it.
* Then add the chopped onion and fry till golden brown.
* Then add the curry leaves and corinader leaves .
* Finally add the fried item to the grinded mixture.

* Then add the salt according to the taste.
* Well, now heat a pan, and add one small cup of the prepared mixture and put it in round shape.

* Add oil and cook in low flame.

* Now turn the adai to other side and cook for some time.
wow............the Adai is now ready to be served.

We can serve it with any kind of Chutneys........

Click here for printable version of this recipe

Thursday, 19 March 2009

Keema Mattar / Keema matar - Minced Lamb curry with green peas

Keema Matar is Minced meat( lamb) cooked with green peas. It has a splendid texture and very tasty.
Here goes the Keema matar recipe

Ingredients :

Minced meat - 200 grms
Ginger and Gralic paste : 10 tsp
Onion - 1 ( chopped)
Tomatoes - 1 ( Chopped)
Capsicum Pepper - 1 ( chopped) optional
Coriander Leaves - 1 handful ( Optional)
Salt - taste
Garam Masala - 2 tsp
poppy seeds - 1 tsp
Chilly powder - 2 tsp ( Or according to taste )
Green peas - 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
Oil - To fry

Preparation :

* Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
* Then make it cool and then grind it into fine paste, by adding water.
* If you are using coriander leaves, add it now and grind it into paste ( this is optional)



* Then take a pan, add oil and add the paste and fy for few mins.
* Then add the minced meat.( lamb)


* mix well and add the chilly powder, salt, Garam masala and chopped pepper and green peas and fry for 20 min to 30 mins , till it come dry.

Thats it......Keema matar is ready. Garnish and serve hot.


Click here for Printable version of this recipe

Monday, 16 March 2009

Chicken Soup

Chicken soup, is a wonderful recipe, which i learnt from my in-law. Before marriage, i have never tried chicken noodles. I started to have chicken soup only after my marriage, which i really loved the taste of it. It is also good for kids ( It has lot of fat in it). Makes a good starter on sundays...And the recipe is here......


Ingredients :

Chicken - 100 grms ( Preferably boneless)( chop it into small pieces)
Soya sauce - 1 spoon
Ajnomoto - a pinch
Turmeric powder - 1 pinch
salt - To taste
noodles - 1/2 cup ( Soak it in boiling water for 15 mins)
water - 4 cups
pepper - 1 spoon ( if you are planning to give it to your kids, then add little less of pepper)
Olive Oil - To fry chicken ( You can even use sunflower or vegetable oil instead of Olive oil)

Preparation :

* Take a vessel add 3 -4 spoon of oil and add the chopped and cleaned chicken to it and fry for 10 mins. ( You could see the chicken turning pale white in colour)
* Then add the sufficient water ( 3 -4 cups) to it and mix well.
* Then add the turmerice powder, Ajnomoto , Soya sauce, pepper and salt to it and mix well.

* Leave it to be cooked for 15- 20 mins in medium flame.
* Finally check that the chicken are cooked and add the noodles to it and mix well.

* Mix well, and leave it for another 5 mins

Well........The chicken soup is ready to be served.

Serve hot with adding pepper, if you perfer really hot and spicy.


Spicy Tandoori Chicken

Hi friends, how was your weekend???...Hope and wish it should have been good. Talking about my weekend, it really went upsetting after failing my very first driving test in UK. Did 2 majors and 3 minor mistakes. I was totally upset. ( Any one would be upset rite???). But still i managed to come out of that and tried to get back to my day to day work.

So, this is the reason for me to not logging in my system. But my loving daughter and husband really worked hard to bring me back to happy mood. And now i am back here typing these things to you. Thou i was upset i did not forget to feed my family ( Because thats what mom's are made of ). I prepared Spicy Tandoori Chicken, which is the most wanted choice of my hubby and my daughter. But although i am eager to share it with you, i decided to contribute this recipe to Blooger Aid.

BloggerAid is a wonderful network of international food bloggers, who have come together to contribute for the alleviation of hunger world wide. Their latest fundraising project is a cookbook featuring International cuisine and profits from the sales of the book will be directed to School Meals, a program of The World Food Programme (WFP), the United Nations frontline agency.

I am really so excited to participate in this contribution.

We cannot post the recipe now. Hope my recipe will be included in the cookbook.....

Thursday, 12 March 2009

Paneer Butter Masala

Paneer Butter Masala is basically a Punjabi preparation. It goes very well with Naan, Chapati or Roti. Its the most famous dish in Indian restarant. I just love this recipe a lot. And here is the recipe.




Ingredients :

Paneer - 250 grms
Big Onions - 2 ( chopped)
Tomatoes - 3-4
Ginger and garlic paste - 4 spoons
Oil - To fry
Chilly powder - 1 spoon
Green chilly - 1
Coriander powder - 1 spoon
Cashew nuts - 20 numbers
Water - 1 cup ( if you use milk instead of cream , just add 1/2 cup of water)
Butter - 30 grms
Garam masala - 1/2 spoon
Food colouring - orange ( few drops or pinch )
Cream - 1 cup ( optional milk ( use according to the thickness)
Salt - To taste
Cumin seeds - 1 tsp

Basic Preparation :

* First cut the paneer into small cubes.
* Then fry it in oil till golden brown and keep it aside. This is the basic preparation of paneer for paneer butter masala. ( if it is a fresh paneer , then you need not fry, you can just add it )

Preparation :

* Then take a pan add some oil, the add cumin seeds and fry for 1 min, then add the chopped onion and fry till golden brown ( Or till the raw smell disappears).
* Then add the ginger and garlic paste and fry it.
* Now add the chopped tomatoes and fry it.
* Then add chilly powder, coriander powder, and the green chilly and mix well.
* Now add the cashew nuts to it.
* Mix every thing well and add some ( 1 cup ) Water, and cook for 15 min by closing the vessel with a lid and stiring it often.
* Now switch off the stove and keep it aside to cool.
* Then once it is cooled, grind it into very fine paste.
* Then take a pan, add the butter and melt it. Then add the grinded paste. ( add water if neccessary )
*Now add salt and little bit of orange food colouring.
*Mix well, and now add the cream ( if you dont get the cream, you can add milk. But if you add cream the sauce will be silky. But if you use milk , the paneer butter masala will become bit watery , so make sure you add less water when you add water ( may be 1/2 cup instead of 1 cup)
* Now add the fried paneer to the and mix and cook for 5 mins.
* Now finally add the garam masala

WOW....your paneer butter masla is ready, you can serve it with hot naan, roti or chappati.


Click here for printable version of this recipe

Saturday, 7 March 2009

Spicy and Crispy Chicken

Well, Last week was bit busy week. So thought i would treatmyself and my family with this spicy and crispy chicken. The Spicy and Crispy Chicken is one of the most popular recipe found on my family menu. The crispy chicken was marinated the day before. This one is double soaked into the coatings to give it its unique taste. So...here is the recipe.
INGREDIENTS :
Chicken ( Preferably Leg piece) - 800 grams
Egg, - 1 (Well beaten )
Milk - 200grms
All-purpose flour - 200 grams
Salt - To taste
Fine or crushed pepper - 1/3 spoon
Chilly Powder - 1/2 spoon
Baking powder - 1/4 spoon
Oil - To fry the chicken
FOR MARINATING :
Ginger & Garlic Paste - 10 spoons
Chilly Powder - 1/2 spoon
Turmeric Powder - 1/4 Spoon
Salt - 1/2 Spoon
Rice Flour - 1/2 spoon
Corn Flour - 1/2 spoon
Water - to make a paste of above mentioned marinating items
PREPARATION :
*Mix together above mentioned marinatng items using water and make it a paste.
*Then marinate the chicken and leave it for 24 hours in the refrigerator.
*Now mix the egg and milk and mix together very well.
*In another bowl mix together the above mentioned ingredients( All-purposed flour, salt, pepper, baking powder).
*Now take marianted chicken to a tissue or paper towel to drain off the excess masala or marination.
* Now take one piece of chicken at a time and dip it in the egg and milk miture and then back to the other bowl with the flour.( Mix generously)
* Then again do dip the same piece in the mix and egg mixture and again dip it in the flour mixture.( We are doing it two times because we need the chicken to be more crispy)
*Now drop the coated chicken pieces, one piece at a time into the hot oil.
*Fry the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly.
The spicy and crispy chicken is ready. ENJOY.

Wednesday, 4 March 2009

Aloo-Matar ( Potato and green peas curry)

Well ....This is another delicious dish, which is easy to prepare. This is the recipe i often make when friends arrive home. Because it is the dish we can prepare easily for more members. This goes well with Chappati, Paratas, and as a side dish for plain rice with sambar or rasam.


INGREDIENTS:

Aloo ( Potato) : 10
Big Onion - 2 (Chopped finely)
Tomato - 2 ( If the size is big, other wise go for 3) ( Chopped finely)
Red Chilly powder - 1 spoon
Turmeric powder - 1/4 spoon
Dhaniya powder / Coriander powder - 1 spoon
Salt - To taste
Oil - To fry Onions and tomatoes
Garam Masala - 1 spoon
Green peas - Hand ful

PREPARATION :

* First cut the potatoes in half and pressure cooker ( Remember not for long , just leave for 2 whistle Not more than that)
* Then take it out make it cool by adding cold water , and remove the skin.
* Then if you are using Fresh Green peas, then you got it soak it for 2 hrs and cook it for atleast 1 or 2 whistle. Or otherwise it you are using forzen or cooked peas, you can use them directly.
* Now take a pan, add oil, then add the chopped onion and fry till golden brown.
* Then add the tomatoes and fry well.


* When onion and tomatoes are fried , add the turmeric powder, chilly powder, coriander powder and salt and fry well.


* Then add the cooked and peeled potatoes to the pan and mix well together ( remember not to mix harsly, because the potatoes are already cooked so its too tender and may go out of shape)


* Sprinkle or add water and mix carefully.


* Cook for few mins and add the green peas.

The delicious Aloo Matar is ready to taste.Garnish and serve hot...........ENJOY.


Click here for printable version of this recipe