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Thursday, November 28, 2013

Potato Fries



Ingredients
Potato                     1 medium
Chilly Powder        1 tsp
Turmeric Powder    1/4 tsp
Curry leaves           1 sprig
Salt                         a little
Oil                          for shallow frying

 Method of Cooking
-Peel,wash and then cut the potatoes into 2'',a little thick,long pieces.
-Add chilly powder,salt, turmeric powder and mix well with the potato pieces.
-Heat oil in a large frying pan, add the curry leaves and the potato pieces.
-Fry till golden brown on medium flame,flipping 1 or 2 times in between.
-Off the flame.Keep the frying pan in a slanting position and take out the fries using a slotted spoon.Transfer onto a plate lined with tissue papers.
-Serve hot with rice.


*The potato I used weighed 360 g.
*Use oil like how you do for frying fish.
*It will be crisp outside and soft inside.
*After mixing the powders,don't keep for long...fry them fast.
                       

Wednesday, November 20, 2013

Dates (Eethapazham) Fry

Ingredients
Dates                     12-15
Coconut grated       3/4 cup
Cashew nuts            30 g (as per taste)
APF/Maida             3/4 cup
Rice powder            1 tbsp
Salt                        to taste
Water                     3/4 cup + 2 tbsp(approx) 
Salt                        to taste
Oil                         to deep fry
 

Preparing Method
-Coarse grind the cashew nuts. 
-Remove the seeds of the dates and grind the dates along with the grated coconut little by little using the small jar of the mixi.
-Now mix this with the powdered cashew nut well till incorporated.Make small balls out of this.
-Heat oil in a wok.
- Meanwhile in a bowl mix both the flours along with the salt.Add water little by little and make a smooth batter.
-When the oil becomes hot, dip each ball in the batter and deep fry in the oil till golden brown.
-Remove the balls from oil using a slotted spoon and transfer onto a plate lined with tissue paper.

*Use good quality soft dates.It will be easy to grind.
*The batter should neither be too thick nor too thin.
*You can increase or decrease the amount of coconut and cashew nuts according to your taste.


                

Wednesday, November 13, 2013

Chettinad Chicken Curry

Ingredients
1.Chicken           1 kg

2.Onion                    2 large
   Tomato                  3 medium
   Cinnamon              1'' piece
   Cardamom              3 nos.
   Cloves                     3 nos.
   Coriander leaves      1/4 cup
   Oil                        2-3 tbsp

3.Shallots/small onions   12 nos.
   Coconut (grated)        1 cup
   Ginger                        1 1/2'' piece
   Garlic cloves               8 nos.
   Pepper powder           1 tsp
   Fennel seeds                1 tbsp
   Kashmiri red chilli powder  2 tbsp
   Turmeric powder               1 tsp
   Salt                             as needed
   Water                        3/4 cup + a little more if needed 
Preparing Method
-Grind all the ingredients under 3 into a smooth paste with the given amount of water.
-Now marinate the chicken pieces with this ground paste and keep in refrigerator for half an hour.
-Cut the onion into thin slices and the tomatoes into small pieces.
-Heat a kadai /wok and add oil.
-Now add the whole spices and the onions and saute till the onion turns golden brown.
-Add in the chopped tomatoes and cook till soft.
-When the tomatoes are done add the marinated chicken(along with the complete paste).Mix well.
-Add a little water if needed also check the salt and add if needed.
-Cook till the chicken is done.
-Off the stove.Garnish with coriander leaves and serve.
 



Tuesday, November 5, 2013

Pumpkin Halwa

Ingredients
Pumpkin grated     3 cups(tightly packed)
Milk                      4 cups
Sugar                   1 1/4 cup(or as the sweetness of the pumpkin)
Ghee                  1/4 cup
Raisins                a few
Cashew nuts       a few
Cardamom          2-3 
Cardamom powder  3/4 tsp

Cornflour         1 tsp
Milk                 1 tbsp
(Mix this and keep aside)*
 Method Of Cooking
-In a non stick saucepan add the grated pumpkin and milk.Boil till the pumpkin gets cooked(becomes tender) and the milk reduces in volume(slightly thick).
-When this mixture cools blend this till smooth (in a blender).
-Now heat a heavy bottomed deep vessel ,add 1/2 of the ghee to this and add 2-3 cardamom pods.
-Pour in the blended mixture and stir for 5 to10 minutes.
-Now add sugar and keep stirring at intervals in the beginning and then without taking hands in the end.
- Heat a non stick frying pan add ghee and fry the raisins and nuts.
-When the halwa starts thickening add this fried raisins and nuts along with the ghee.Also add cardamom powder.
-Add the corn flour milk paste* and mix well for sometime.
-Remove from fire when it reaches the consistency with the color changed to a golden brown.
-Transfer this into a greased bowl and serve when a little cooled.
-Delicious halwa is ready :)
*Once the halwa has reached the consistency don't keep for a long time on the stove top,immediately transfer onto a greased bowl.Otherwise it might get harden.
*Be careful while stirring, use oven gloves and a long handled spatula.
*This tastes best when completely cooled.







Friday, November 1, 2013

Muringakka Chemmeen Curry/Drumstick Prawns Curry

Ingredients
Prawns                    250 - 300g (cleaned)
Drumsticks              3 (tender ones)
Onion                   1 big
Tomato                 1 big
Garlic cloves              2 crushed
Green chilly              2 slit lengthwise 
Chilly powder          11/4 tsp
Coriander powder   2 tsp
Turmeric powder     1/2 tsp
Water                       2 cups 
Salt                         as needed
Curry leaves             2 sprig
Oil                           2 tbsp

Coconut grated        1 cup
Turmeric powder      1/4 tsp
Water                      3/4 cup
Method of preparing
-Cut the drumstick into 2 ''pieces lengthwise,chop the onion and tomato finely,crush the garlic pods and slit the green chillies and keep aside.
-In a blender add grated coconut,turmeric powder and water,grind this into a smooth paste and keep aside.
-Heat a pan and add oil.
-Now add the chopped onion.Saute well and add green chilly,garlic and curry leaves.
-When the onions turn transparent add in the chopped tomatoes,saute well till the tomatoes become soft.
-Add all the powders and saute till the raw smell goes (on low flame without burning).
-Add water and when the water starts to boil add the drumstick pieces.
-When the drumsticks are 3/4th done add in the prawns and cook till done.
-When both are cooked well ,add the coconut paste,stir well and let it boil for a minute.Now turn off the flame.
-Can be served with rice or rotis.
  
                      
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