tag:blogger.com,1999:blog-11451596593214756642024-03-05T13:54:11.562-08:00Josephs KitchenAuthentic Indian , Tamilnadu (South Indian) Food Recipe'sJoseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1145159659321475664.post-19418320962285034852009-05-06T10:39:00.001-07:002009-05-06T10:56:11.780-07:00Tandoori Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBvSi8bok0ouSHRAHphv2dhD0bEVFQTo_wYlTzwzWHu2Tzu2ovOxNVAp_oqr4iOGPQ4kFZ8dR-RYYMyrcFksaRaAJRVUUag2lGR_RYZPksCZTDgXb-1EJ9RJtR9hN4eOYKs3O9IofXtjI/s1600-h/Chicken_Kabab.jpg"><img id="BLOGGER_PHOTO_ID_5332770944756344706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBvSi8bok0ouSHRAHphv2dhD0bEVFQTo_wYlTzwzWHu2Tzu2ovOxNVAp_oqr4iOGPQ4kFZ8dR-RYYMyrcFksaRaAJRVUUag2lGR_RYZPksCZTDgXb-1EJ9RJtR9hN4eOYKs3O9IofXtjI/s320/Chicken_Kabab.jpg" border="0" /></a> Tandoori Chicken<br /><br />Chicken(Butterfly cut)- 2 pieces<br />Chilli Powder - 1/2 spoon<br />Pepper Powder - 1/2 spoon<br />Salt to taste<br />Oil - 1 spoon<br />Red color Powder - 2 pinch<br />Coriander Powder - 1/2 spoon<br />Garam Masala - 1/2 spoon<br />Saunf Powder - 1/4 spoon<br />Jeera Powder - 1/4 spoon<br />Ginger Garlic Paste - 1 spoon<br />Curd - 1 spoon<br />Lemon Juice - 1 Spoon<br />Turmeric Powder - 1/4 spoon<br /><br />Step 1 : Clean Chicken and slit cut chicken so that masala reaches all the places.<br /><br />Step 2 : In a dry bowl add salt,coriander powder,garam masala,saunf powder,jeera powder,chilli powder,pepper powder,color powder and turmeric powder mix well.<br /><br />Step 3 : Add the ingredients prepared in step 2 with the chicken and mix it well.Now add Curd,Lemon Juice,Ginger Garlic Paste and Oil mix well.Check for spice level.<br /><br />Step 4: You can either use conventional oven(Preheat to 400 and then in 400 each side 10 minutes followed by broil each side 3 to 4 minutes) or grill for this.For better results use grill.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com0tag:blogger.com,1999:blog-1145159659321475664.post-24920817649295008002009-03-31T21:23:00.000-07:002009-03-31T22:04:33.980-07:00Hyderabadi Dumka Chicken Biriyani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhDgoW6gyG8sJ6oLemtJYlRZr-Z19ck6v6VczQaR_yHeU7HpwXYI-i949eLD_KqXs1pwciEuJzxX5WmiiXlz_Zexy81zswUj1XEQeJ_3wINTRqG9pd-6vgZO-yTHtsejK7vq3CwQYfBZ7/s1600-h/1398.JPG"><img id="BLOGGER_PHOTO_ID_5319580686450926498" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhDgoW6gyG8sJ6oLemtJYlRZr-Z19ck6v6VczQaR_yHeU7HpwXYI-i949eLD_KqXs1pwciEuJzxX5WmiiXlz_Zexy81zswUj1XEQeJ_3wINTRqG9pd-6vgZO-yTHtsejK7vq3CwQYfBZ7/s320/1398.JPG" border="0" /></a><br /><div>Hyderabadi Dumka Chicken Biriyani<br /><br />Ingredients<br />Basmati Rice - 2 Cups(Soak in water for ½ hour)<br />Chicken - 2 Pounds<br />Red Chilli Powder - 3/4 spoon<br />Coriander Powder - 1/2 spoon<br />Cumin Powder - 1/2 spoon<br />Saunf Powder - 1/2 spoon<br />Lemon Juice - 1 spoon<br />Curd - 1 cup<br />Salt to taste<br />Turmeric Powder - 1/ 2 spoon<br />Pepper Corns - 1 spoon<br />Coriander leaves - 1/2 bunch chopped<br />Mint - 1 Bunch Chopped<br />Onion - 1(Biriyani Cut) Deep Fried to brownish color<br />Saffron color<br />Biriyani Leaves - 4<br />Clove(Lavang) - 5 + 5<br />Black cardamom - 2<br />Green Cardamom - 2 + 2<br />Cumin Seeds - 1 spoon<br />Oil – 4 + 2 spoons<br /><br />Step 1:<br />Mixing of Ingredients<br />Clean, cut and wash chicken. Add 2 green cardamom,2 black cardamom, biriyani leaves,1/2 of the deep fried onion,1/2 of the cut coriander leaves,3/4th of cut mint, pepper corns ,turmeric powder ,salt, curd, lemon juice ,coriander powder, chilli powder ,curd ,saunf powder , clove, 4 spoons of oil, chilli powder and jeera powder .Mix all the above well and let it get marinated for an hour.<br /><br />Step 2:<br />Cooking the rice<br />Pour 4 glasses of water in a vessel. Add 2 green cardamoms, 2 spoons of oil, 2 cloves along with salt and Cumin Seeds. Once the water boils put the basmati rice and let it get cooked 3/4th.Drain the water and just keep the rice aside.<br /><br />Step 3:<br />Dumka procedure<br />In a vessel add the stuff prepared in step 1(mixing of ingredients) and then layer the cooked rice. Sprinkle the remaining onions, mint and coriander leaves on the rice along with some saffron color. Close the contents with a tight lid. Cook in high for 15 minutes followed by medium for 10 minutes and slow for 10 minutes.<br />You will feel the smell of yummy biriyani when you open. Check whether the chicken has got cooked. If it has not cooked you can cook it in medium for some more time.Serve with raitha or mirch ka salan. </div>Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com5tag:blogger.com,1999:blog-1145159659321475664.post-9130257877803367932009-03-23T20:50:00.000-07:002009-03-23T21:48:28.709-07:00Devakottai Dry Prawns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCXzwk0iPs48vUwlnI_1G7YDLURxn1fecDKBIhpyXtFXbGsvoS_sk_-tenYTFBBIQwWNI1UVHfaVEhLkb4KheYFns8qEKPKh8cb_2Jfm07jeo235yyMKN6ufHuqW7za4IVQJYOPbBrbHa/s1600-h/DEVAKOTTAI_DRY_PRAWNS1.jpg"><img id="BLOGGER_PHOTO_ID_5316610483455439362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCXzwk0iPs48vUwlnI_1G7YDLURxn1fecDKBIhpyXtFXbGsvoS_sk_-tenYTFBBIQwWNI1UVHfaVEhLkb4KheYFns8qEKPKh8cb_2Jfm07jeo235yyMKN6ufHuqW7za4IVQJYOPbBrbHa/s320/DEVAKOTTAI_DRY_PRAWNS1.jpg" border="0" /></a><br /><div><br /><span style="font-size:130%;">Devakottai Dry Prawns</span> </div><div> </div><div></div><div>Ingredients : </div><div><br />Prawns(Shrimp) - 1 Pound</div><div>Curry Leaves - 10 Leaves Cleaned and cut into small pieces</div><div>Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces</div><div>Chilli Powder - 3/4 spoon</div><div>Coriander Powder - 1/2 spoon</div><div>Saunf Powder - 3 spoons</div><div>Ginger Garlic Paste - 2 spoons</div><div>Oil - 2 spoons</div><div>Turmeric Powder - 1/4 spoon</div><div>Salt to taste</div><div></div><div>Preparation Method<br />Step 1:Clean the shrimp in running water with little bit of turmeric powder<br />Step 2 :Pour Oil in a pan and once the oil is heated add curry leaves followed by ginger garlic paste and fry till the ginger garlic smell is gone.Add Shrimp to this followed by Coriander Powder , Saunf , Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it well and then close the pan with a lid.Let all get cooked for 10 to 15 mins.Check for Spice level and salt.Add coriander leaves before serving.</div><div></div><div>This goes well with White Rice and Mango Pappu(For Mango Pappu refer our archive section) </div>Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com2tag:blogger.com,1999:blog-1145159659321475664.post-58532825269413658182009-03-05T18:01:00.000-08:002009-03-06T07:48:00.821-08:00Kaadai Masala (Kadai/Quail) Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZ_ZtiooEdGVoG3PxqhEnjzMqyDIqTYoBcy6RMcyL2vn9ird9E_95tRpJL4BJG1qrULA2fXOE8BtwKbP-FxqQ_wM1qUgU7uq_4jUgr0ixVaofO-bJ5WLZdvDtZ-6_-9ghRamm-hgPg07R/s1600-h/051.JPG"><img id="BLOGGER_PHOTO_ID_5309889621816035474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZ_ZtiooEdGVoG3PxqhEnjzMqyDIqTYoBcy6RMcyL2vn9ird9E_95tRpJL4BJG1qrULA2fXOE8BtwKbP-FxqQ_wM1qUgU7uq_4jUgr0ixVaofO-bJ5WLZdvDtZ-6_-9ghRamm-hgPg07R/s320/051.JPG" border="0" /></a><br />Kaadai Masala (Kadai/Quail) Masala<br /><br />Kaadai 6 pieces clean and cut<br />Chilli Powder - 1/2 spoon<br />Garam Masala Powder - 1/2 Spoon<br />Saunf Powder - 4 spoons<br />Salt to taste<br />Onion - 2 Finely Chopped<br />Tomato - 2 Finely Chopped<br />Curry Leaves - Handful<br />G.Chilli - 1 Cut<br />Coriander leaves - cut into small pieces<br />Turmeric Powder<br />Ginger Garlic Paste - 1 spoon<br /><br />Step 1 :-<br /><br />Clean and cut quail into small pieces<br /><br />Step 2: -<br />Pour oil in a pan and then fry Curry leaves followed by onion , Ginger Garlic paste , Green Chillies and tomato.<br />Once all these are fried add Saunf , Coriander Powder , Salt , Turmeric Powder , Chilli Powder and fry for a minute.<br />Once this is fried add quail and and close the pan with a lid and let all this get cooked for 10 minutes.Open the pan after 10 minutes and then fry till all gets cooked.Garnish with Coriander leaves.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com0tag:blogger.com,1999:blog-1145159659321475664.post-87734520000417949762009-02-10T21:18:00.000-08:002009-02-10T21:20:25.287-08:00Tomato Rice (Thakali satham)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jci-LTzFzW0cxgfeTLvqXPd9OLfFmQcy-MdRWxvPNs_3YejK8aRVmIawIzPIFmWGwe8HHP_zD6Kk_1BHmxn15g8wUqKAtMguPxDpGhcM9QeMyZJ6udOocK3nDQUtXg-IraGWIYoiT9i6/s1600-h/081.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jci-LTzFzW0cxgfeTLvqXPd9OLfFmQcy-MdRWxvPNs_3YejK8aRVmIawIzPIFmWGwe8HHP_zD6Kk_1BHmxn15g8wUqKAtMguPxDpGhcM9QeMyZJ6udOocK3nDQUtXg-IraGWIYoiT9i6/s320/081.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5301405265972230354" /></a><br />Tomato Rice (Thakali satham)<br /><br />Basmathi Rice - 1 cup<br />Tomato - 3 chopped<br />Onion - 1 chopped<br />Saunf powder - 1 teaspoon<br />cinamon stick - 1<br />Bay leaf - 2<br />Clove - 2<br />Ginger Garlic paste - 1 spoon<br />Green Chillies - 3 diced<br />Coriander leaves - 5 spoons cut<br />Mint - 15 springs<br />Salt to taste<br />Coriander powder - 1 spoon<br />Turmeric Powder - 1/4 spoon<br /><br />Step 1:<br />Cook rice separately in a rice cooker and let it cool for a while<br /><br />Step 2:<br />Pour 3 spoons of oil in a pan and then add Cinamon , Bay leaf , Clove and fry.Once this is fried add onion , ginger garlic paste followed by Green Chillies ,tomatto mint and coriander leaves.Add coriander powder , chilli powder , saunf , salt and fry for 10 seconds and once this is fried mix this paste in to the rice preparedin step 1.Add salt as needed.Yummy tomato rice ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com3tag:blogger.com,1999:blog-1145159659321475664.post-44781599528852539172009-02-07T11:53:00.000-08:002009-02-10T16:53:10.340-08:00Tangdi Kabab / Malai Kabab / Tangdi Kebab<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvZNyBpbi6wpPIHNZLPRSd-MVY1m1BsYzUlvKIuNeE3rJiZZca17t7R57Jj2mRZSD_AqrFgxn6ZAQq4Af3iTGB1LN4lTk_4Q0q0YCWbrink9Fe12UJ5DS4XTItXHX5FswmYvF8pTqFc8w/s1600-h/003.JPG"></a><marquee>More dishes can be found in our Archive Section</marquee><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoK0dZNmccolKkbrCPoXjRnccknlRuurKq6lK32Qd_omSlI78FGWt3Yf2vMpSAVgSVZ3oOuheLTO7DpGToXizsZcm2CzCg1iYswrjx4jiEvf_w19bAfahUcamC30rCvHYhjRiUW4Rj9Tg/s1600-h/028.JPG"><img id="BLOGGER_PHOTO_ID_5300147572886957218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoK0dZNmccolKkbrCPoXjRnccknlRuurKq6lK32Qd_omSlI78FGWt3Yf2vMpSAVgSVZ3oOuheLTO7DpGToXizsZcm2CzCg1iYswrjx4jiEvf_w19bAfahUcamC30rCvHYhjRiUW4Rj9Tg/s320/028.JPG" border="0" /></a><br />Tangdi Kabab / Malai Kabab<br /><br />Ingredients<br /><br />1> Boneless Skinless Chicken Thigh Pieces - 4 pounds<br />2> Wooden or Steel Skewers<br />3> Cilantro - 3/4 bunch<br />4> Curd 2 Teaspoons<br />5> Ginger Garlic Paste - 2 spoons<br />6> Coriander Powder - 3/4 spoon<br />7> Chilli Powder - 1 spoon<br />8> Garam Masala Powder - 3/4 spoon<br />9> Pepper Powder - 3/4 spoon<br />10> Cashew Nuts - 1/2 cup<br />11> Lime Juice - 2 spoons<br />12> Jeera Powder - 1/2 spoon<br />13> Salt to taste<br /><br />Step 1 :<br /><br />Grind Cilantro , Curd , Ginger Galic Paste , Coriander Powder , Chilli Powder , Garam Masala Powder , Pepper Powder , Cashew Nuts , Lime Juice , Jeera Powder ,Salt and 2 spoons of water in a Mixie.<br /><br />Step 2 :<br /><br />Clean and cut chicken into square pieces and was by using 1 spoon of turmeric powder.<br /><br />Step 3 :<br /><br />Mix the grind stuff and chicken and refrigerate for an hour.<br /><br />Step 4:<br /><br />Preheat oven to 450.Once preheat change the temperature to 400 and then keep chicken on one side for 10 minutes and other side to 10 minutes. Whenever chicken is turned to other side spray some cooking oil spray to have a crunchy one. Once both sides are cooked change the setting to Broil and let the chicken broil each side for 5 minutes.<br /><br />Step 5:<br /><br />Take out of the skewers and serve as appetizer </div>Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com0tag:blogger.com,1999:blog-1145159659321475664.post-36227705134600525182009-01-23T10:33:00.000-08:002009-02-10T16:57:14.753-08:00Mango Pappu (Mavadikai Pappu)<marquee>More dishes can be found in our Archive Section</marquee><br /><br /><blockquote><strong>Mango Pappu (Mavadikai Pappu)</blockquote></strong><br /><br />1> Toor Dal - 1 Cup<br />2> Green Chillies - 2<br />3> Onion - 1 cut into small pieces<br />4> Tomato - 1 cut into small pieces<br />5> Mango - 2 Skin peeled and cut into small pieces<br />6> Chilli Powder 1/2 spoon<br />7> Tamarind paste - 1/2 spoon<br />8> Coriander leaves - atleast 10 cleaned and cut into small pieces<br />9> Oil - 1 spoon<br />10> Turmeric - 2 pinch<br /><br /><br />1> Curry leaves - 15 leaves<br />2> Urud dal - 1 spoon<br />3> Mustard - 1 spoon<br />4> Ghee - 2 spoon<br />5> Garlic - 5 clean and cut<br /><br />Step 1<br /><br />In a pressure cooker put toor dal , green chillies , onion , tomato , mango , chilli powder , tamarind paste , coriander leaves ,oil ,turmeric , 2 glasses of water and pressure cook till 5 whistles<br /><br />Step 2<br /><br />In a pan pour Ghee and once the pan is hot add mustard and let it pop up and once it pops add urud dal , Curry leaves , Garlic and fry till golden brown.<br /><br />Step 3<br /><br />Open the Cooker once the pressure goes out and then add the stuff prepared in Step 2 and let the whole contents cook for 2 mins.<br /><br />Serve this with steamed rice.<br /><br />P. Note : - Send me the pic of the dish which you prepare with this recipe and I will post the same in my site.<br /><br />email : josephskitchen@gmail.comJoseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com1tag:blogger.com,1999:blog-1145159659321475664.post-55282265099814968582007-08-09T22:07:00.000-07:002009-02-10T13:36:14.011-08:00Chicken Tikka<marquee>More dishes can be found in our Archive Section</marquee><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNWlbGXLRu-37lxfRQXAdmw7svPuFBXcRWZz2VHC3zR02dP-fjd8MeX40-NHlsWP1FMEQ45BY9D6FBoqWsrr1wQ59LK_xdJCVjOyee17_9u6dADeyr1sruCKPdrqWHN7Gpi-qAR1Spn1N/s1600-h/IMG_1249.JPG"><img id="BLOGGER_PHOTO_ID_5096934952192952530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNWlbGXLRu-37lxfRQXAdmw7svPuFBXcRWZz2VHC3zR02dP-fjd8MeX40-NHlsWP1FMEQ45BY9D6FBoqWsrr1wQ59LK_xdJCVjOyee17_9u6dADeyr1sruCKPdrqWHN7Gpi-qAR1Spn1N/s320/IMG_1249.JPG" border="0" /></a><br />Chicken Tikka<br /><br />Chicken Boneless(Breast) - 2 Pounds<br />Chilli Powder - 1 Spoon<br />Bell Pepper ( Green / Red ) - 1 each Diced<br />Onion Big - 1 Diced<br />Coriander Powder - 1/4 Spoon<br />Garam Masala - 1/4 Spoon<br />Pepper Powder - 1 Spoon<br />Jeera Powder - 1/4 Spoon<br />Curd - 2 Spooons<br />Ginger Garlic Paste - 2 Spoons<br />Red Color - 2 Pinch<br />Lime Juice - 4 Spoons<br />Salt to taste<br />Bamboo Skewers - 6(Soak this in water before using to avoid the sticks getting burnt)<br />Turmeric Powder - 1/4 Spoon<br /><br />Steps<br />1> Cut Bonelss chicken into square pieces and then wash with running water and turmeric powder.Add Ginger Garlic Paste , Curd and Lime juice to this.<br /><br />2> In a bowl Mix Coriander Powder , Chilli Powder , Garam Masala , Turmeric Powder, Jeera Powder , Pepper Powder , Red Color and salt.<br /><br />3> Add the mix prepared to the chicken content prepared in the above step.Let this get marinated for an hour.<br /><br />4> Use the Bamboo skewers and make an assortment in the fashion which you like along with the chicken as shown in the pic.<br /><br />5> Preheat the Oven to 450.Keep the chicken in one side for 7 minutes and in other side for 5 minutes.Change the temperature to Broil and let it be on one side for 5 minutes and on another side for 4 minutes.Spicy Chicken Tikka is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com25tag:blogger.com,1999:blog-1145159659321475664.post-56930135194414781202007-07-25T15:44:00.001-07:002008-11-13T06:31:55.877-08:00Chilli Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeStzeSRuUttQ47GCgWuYcffnWgME4ekNRtb6LlG1XKJzHQmJuwkHF5FXvPWB6khu6ChD8Bui-pX2B26Ek8XgmwhieWjVweSam_iSRt7iOgQj1ZFUJxpYzmNWF0ZPkzPNXcUmkWt7YwYg/s1600-h/IMG_0940.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeStzeSRuUttQ47GCgWuYcffnWgME4ekNRtb6LlG1XKJzHQmJuwkHF5FXvPWB6khu6ChD8Bui-pX2B26Ek8XgmwhieWjVweSam_iSRt7iOgQj1ZFUJxpYzmNWF0ZPkzPNXcUmkWt7YwYg/s320/IMG_0940.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5091269401568580930" /></a><br />1> Chicken Boneless - 2lb cut into small pieces<br />2> Corn Starch - 3/4 Cup + 1/4 Cup <br />3> Maida Powder - 1/2 Cup<br />4> Salt to taste<br />5> Ajinamoto - 1/2 spoon + 1/4 spoon<br />6> Soya Sauce - 3 spoons + 3 spoons<br />7> White Pepper - 1 spoon + 1/2 spoon<br />8> Coriander Leaves - 5 spoons finely chopped<br />9> green onion - 3 nos finely chopped<br />10> ginger -1 spoon finely crushed<br />11> garlic - 1 spoon finely crushed<br />12> Green Chillies - 3 finely chopped<br />13> Onion -1 Chopped Big(Not finely chopped)<br />14> Vinegar - 1 spoon + 1 spoon<br />15> Ginger Garlic Paste - 1 spoon<br />16> Chilli - 5 Chopped<br /><br /><br />For Batter<br />1> Clean and cut the chicken in to small pieces<br />2> Add One spoon of Ginger garlic paste and then add 1/4 cup corn starch along with 1/2 cup of maida , Salt , 1/2 spoon Ajinamoto , 1 spoon of white peper, 3 spoons of Soya Sauce , 1 spoon of Vinegar.Mix this well and let it be in fridge for 1/2 hr.<br />3> Fry this chicken in oil until they become yellowish.<br /><br />For Manchurian<br />1> Fry Ginger(1 spoon finely crushed) , Garlic(1 spoon finsely crushed) followed by Onion and Chilli.Now add Vinegar(1 spoon) , Soyasauce(3 spoons) , Ajinamoto(1/4 spoon), White Pepper(1/2 spoon),Salt and let it get cooked for 2 minutes.<br />2> In 1/2 glass of water dilute Corn Starch(1/4 cup).Add this to the gravy and let it get cooked for 2 minutes.Now add the Fryed chicken to this and let it get cooked for 3 minutes.Now add Coriander Leaves and Green Onions.Chilli Chicken is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com9tag:blogger.com,1999:blog-1145159659321475664.post-88829959700074290142007-07-11T22:02:00.001-07:002008-11-13T06:31:56.128-08:00Vegetable Kuruma (Vegie Kuruma)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV65Eked8Ox9BQOwfJQmxf15zb-jdU7UhEK1eDTjkJ0uvWMKd0sNoNUZOpUH591IUGrtK1uyUXrXWNxNPYCvPeF1SD_FdVuBT3-2uFjVCgDz5BnFo7zqF-hZYVUStbvxWK3DylmyfTq8F5/s1600-h/IMG_0843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV65Eked8Ox9BQOwfJQmxf15zb-jdU7UhEK1eDTjkJ0uvWMKd0sNoNUZOpUH591IUGrtK1uyUXrXWNxNPYCvPeF1SD_FdVuBT3-2uFjVCgDz5BnFo7zqF-hZYVUStbvxWK3DylmyfTq8F5/s320/IMG_0843.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5086171643016380930" /></a><br />Vegetable Kuruma (Vegie Kuruma)<br /><br />1> Curd 100 ml<br />2> Peas 200gms<br />3> Beans 100 gms chopped<br />4> Tomatto - 1 finely chopped<br />5> Carrot - 2 chopped<br />6> Potato - 2 chopped<br />7> Onion - 2 finely chopped<br />8> Coriander Powder - 3 Spoon<br />9> Green Chillies - 3 Chopped<br />10> Cloves - 3<br />11> Shreded Coconut - 200gms<br />12> Bay Leaf - 3<br />13> cardamom - 2<br />14> Oil - 6 spoons<br />15> Cashews - 20pcs<br />16> Ginger Garlic Paste - 1 spoon<br />17> Salt to taste<br /><br />Step 1<br />Grid Coconut , Cashew , Ginger Garlic Paste.<br /><br />Step 2<br />Pour Oil in pan and then fry Bay Leaf , Cardamom ,Cloves and then fry onion followed by vegetables(Peas , Carrot , Potato , Beans ) and then put tomatto followed by Green Chillies and fry.<br /><br />Step 3<br />Now mix curd along with the Paste Prepared in step 1.Fry until the masala smell is gone.Add water as needed along with salt.Vegetable kuruma is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com2tag:blogger.com,1999:blog-1145159659321475664.post-23078316439620748972007-06-27T22:13:00.000-07:002008-11-13T06:31:56.421-08:00Chicken Manchurian(Chicken Manjurian)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CWefCGu_lSFsNl-sas05H7GodDWOi1jTUbTYqB8NbmyHyqs9jBnKlr-qrg3rKaYLtmC0kM92h3v10n7tVFlx7PxMri6KJTPwnOLHj82iJ7AAuv75yfeujYlmFfJp5bC9WtsIWWDDWxLe/s1600-h/IMG_0908.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CWefCGu_lSFsNl-sas05H7GodDWOi1jTUbTYqB8NbmyHyqs9jBnKlr-qrg3rKaYLtmC0kM92h3v10n7tVFlx7PxMri6KJTPwnOLHj82iJ7AAuv75yfeujYlmFfJp5bC9WtsIWWDDWxLe/s320/IMG_0908.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5080979295819640546" /></a><br />Chicken Manchurian(Chicken Manjurian)<br /><br />1> Chicken Boneless - 2lb cut into small pieces<br />2> Corn Starch - 3/4 Cup + 1/4 Cup <br />3> Maida Powder - 1/2 Cup<br />4> Salt to taste<br />5> Ajinamoto - 1/2 spoon + 1/4 spoon<br />6> Soya Sauce - 3 spoons + 3 spoons<br />7> Tomato Ketchup - 1/2 cup<br />8> Coriander Leaves - 5 spoons finely chopped<br />9> green onion - 3 nos finely chopped<br />10> ginger -1 spoon finely crushed<br />11> garlic - 1 spoon finely crushed<br />12> Green Chillies - 3 finely chopped<br />13> Onion -1 Chopped Big(Not finely chopped)<br />14> Vinegar - 1 spoon + 1 spoon<br />15> Ginger Garlic Paste - 1 spoon<br />16> Chilli - 2 Chopped<br />17> White Pepper - 1 spoon + 1/2 spoon<br /><br />For Batter<br />1> Clean and cut the chicken in to small pieces<br />2> Add One spoon of Ginger garlic paste and then add 1/4 cup corn starch along with 1/2 cup of maida , Salt , 1/2 spoon Ajinamoto , 1 spoon of white peper, 3 spoons of Soya Sauce , 1 spoon of Vinegar.Mix this well and let it be in fridge for 1/2 hr.<br />3> Fry this chicken in oil until they become yellowish.<br /><br />For Manchurian<br />1> Fry Ginger(1 spoon finely crushed) , Garlic(1 spoon finsely crushed) followed by Onion and Chilli.Now add Vinegar(1 spoon) , Soyasauce(3 spoons) , Ajinamoto(1/4 spoon), White Pepper(1/2 spoon), Tomatto Ketchup , Salt and let it get cooked for 2 minutes.<br />2> In 1/2 glass of water dilute Corn Starch(1/4 cup).Add this to the gravy and let it get cooked for 2 minutes.Now add the Fryed chicken to this and let it get cooked for 3 minutes.Now add Coriander Leaves and Green Onions.Chicken Manchurian is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com4tag:blogger.com,1999:blog-1145159659321475664.post-23851642756077297582007-06-21T21:04:00.000-07:002008-11-13T06:31:56.582-08:00Mutton Paya(Aatukal Paya)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIEpv9Hd-s0kxARx7XH6niroTEpzz1LDxRWIPrpYrW0-XfGOk92Ozmhnl8SjeDiqgRK8BYHwMPe0kducgFvNKggJLwPWvuiFiMltH5IKk24RBvm0O9CL5vBz2BcZ0PWJzkLyD6a6CeXsq/s1600-h/IMG_0845.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIEpv9Hd-s0kxARx7XH6niroTEpzz1LDxRWIPrpYrW0-XfGOk92Ozmhnl8SjeDiqgRK8BYHwMPe0kducgFvNKggJLwPWvuiFiMltH5IKk24RBvm0O9CL5vBz2BcZ0PWJzkLyD6a6CeXsq/s320/IMG_0845.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5078735393288444018" /></a><br /><br />Mutton Paya(Aatukal Paya)<br /><br />Mutton Feet(Aatukal) - 2 pounds<br />Onion - 2 Big Finely Chopped<br />Tomatto - 2 Big Finely Chopped<br />Green Chillies - 2 Chopped<br />Red Chilli Powder - 1 spoon + 1 spoon<br />Salt to taste<br />Bay Leaves - 3<br />Cinamon Stick - 1/2<br />Cloves - 2<br />Cardamom - 2<br />Curry Leaves - 20<br />Coriander Powder - 1 and 1/2 spoons<br />Coriander - 1/4 bunch finely chopped<br />Coconut milk - 1/2 cup<br />Ginger Garlic Paste - 1 and 1/2 spoon<br /><br />Serves 2 to 3 people<br /><br />Step 1<br />Clean Mutton with running water and turmeric powder.<br /><br />Step 2<br />Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles<br /><br />Step 3<br />In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.<br /><br />Step 4<br />Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.<br /><br />Step 5<br />Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com24tag:blogger.com,1999:blog-1145159659321475664.post-83301507572552554832007-06-10T18:03:00.000-07:002008-11-13T06:31:56.969-08:00Mutton Brain Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9asL6cbMHeHngzOyRCxnggLCzA0kEZvFtRXzGlSsm9PwUozQiXec_RWuRDZfdjdoDOqKWMSlFP8n5RQJCZH4Mb3NXJXKOaRgYQfGgJXDnm43x2mowqYsijIS0lPhBqZkndSZ67PxGN1u/s1600-h/IMG_0871.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9asL6cbMHeHngzOyRCxnggLCzA0kEZvFtRXzGlSsm9PwUozQiXec_RWuRDZfdjdoDOqKWMSlFP8n5RQJCZH4Mb3NXJXKOaRgYQfGgJXDnm43x2mowqYsijIS0lPhBqZkndSZ67PxGN1u/s320/IMG_0871.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5074606679881504866" /></a><br />Brain Masala<br /><br />Serves - 2<br /><br />1> Mutton Brain - 4 pcs<br />2> Onion medium size - 1 /2 Chopped<br />3> Green Chilli - 2 Chopped<br />4> Coriander Leaves - 6 Chopped<br />5> Red Chilli Powder - 2 pinch<br />6> Curry Leaves - 10<br />7> Ginger Garlic Paste - 1 spoon<br />8> Tomatto - 1/4 Chopped<br />9> Turmeric Powder - 2 pinch<br />10> Pepper Powder - 1/4 spoon<br />11> Salt to taste<br /><br /><br />Step 1 :<br />Clean Mutton Brain in running water.<br /><br />Step 2 :<br />Grind Onion , Green Chilli , Coriander Leaves and Tomatto.Mix little bit of water and make it like a paste.<br /><br />Step 3 :<br />Pour 5 spoons of oil in a pan and then Fry Ginger Garlic Paste and then add Curry leaves to it.Add the grinded stuff prepared above to the same.Once all this are fryed add Salt , Pepper Powder , Red Chilli Powder , Turmeric Powder.Add brain once this comes to boil state.Leave it to get cooked for 4 to 5 minutes.Brain Masala is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com3tag:blogger.com,1999:blog-1145159659321475664.post-27168300712305652162007-06-03T00:03:00.000-07:002008-11-13T06:31:57.319-08:00Mutton Samoosa / Mutton Samosa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1IbiVzzp1wp1hJElh_HQlXhZfUNUGzjXUNJk91vh4eELEjJVNlpu77g3TWtYkXNydfn0ER_Z-OvN5hCBgiksgCfLkSkuDQC-B6FLyAdPDGSvVEM6YDCJ8j-ceDQwXSynA9pSXyb0azRs/s1600-h/IMG_0857.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1IbiVzzp1wp1hJElh_HQlXhZfUNUGzjXUNJk91vh4eELEjJVNlpu77g3TWtYkXNydfn0ER_Z-OvN5hCBgiksgCfLkSkuDQC-B6FLyAdPDGSvVEM6YDCJ8j-ceDQwXSynA9pSXyb0azRs/s320/IMG_0857.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5071731185920267394" /></a><br />Mutton Samoosa<br /><br />Filling<br />1> Grounded Mutton - 1 Pound<br />2> Onion Finely Chopped - 1/2 Big one<br />3> Ginger - 1 soon(Crushed)<br />4> Garlic - 1 spoon(Crushed)<br />5> Garam Masala Powder - 1 spoon<br />6> Red Chilli Powder - 1 spoon<br />7> Green Chilli - 2<br />8> Turmeric Powder - 1/4 spoon<br />9> Coriander Leaves(Finely Chopped) - 10 spoons<br />10> Mint(Finely Chopped) - 5 spoons<br />11> Salt to taste<br />12> Peas - 1/2 cup<br />13> Jeera - 1 spoon<br /><br />Step 1:<br />Pressure cook Grounded Mutton and salt along with water for 1 minute.<br /><br />Step 2:<br />In 3 spoons of oil fry Jeera followed by crushed Ginger , Garlic and then Onions.Once this is fryed add Green Chillies , Coriander leaves and Mint and fry the same.Add Turmeric Powder , Garam Masala , Salt ,Peas and Red Chilli Powder.Add Pressure cooked Mutton after draining water.Add 1/4 cup of water.Stir occasionally.Filling for Samoosa is ready.<br /><br /><br />Dough<br />Maida - 10 Spoons<br />Butter(Unsalted) - 4 spoons<br />Jeera - 1 spoon<br />Water - 2 spoons<br /><br />Step 1:<br />Mix Maida,Butter,Jeera,Salt and water and make the dough.<br /><br />Step 2<br />Keep the dough aside in a closed pan and let it be for an hour.<br /><br />Step 3<br />Make the dough into small balls.Flatten the balls and make it like a circle.Cut the circle into two halfs and each half can be made as a cone.Pl make sure u coat the layer of the cone with water so that the filling will wont come out.<br /><br /><br />Frying<br /><br />Step 1<br />From the cone which has been prepared fill the space with the filling prepared from the above steps and close the cone.<br /><br />Step 2<br />Pour Oil in pan and fry the Samoosa.Now hot samosa is ready to be served along with chutney or sauce.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com4tag:blogger.com,1999:blog-1145159659321475664.post-39052301845541735902007-05-28T09:38:00.001-07:002008-11-13T06:31:57.464-08:00Mutton Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJDf-fXEH_6e08xW7UyjPQllN5UXE1-tZgzKmLs8BW9CgiSUhJqZthyphenhyphenZ_IGZl1RdVstLTU_5E7x7yRc56Uwa1hba4P4aUYvHZm_UmBtXf_iXX9v8YwDAmXmk_cP2pyvlCwg79DankX7RW/s1600-h/MUTTON_FRY.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJDf-fXEH_6e08xW7UyjPQllN5UXE1-tZgzKmLs8BW9CgiSUhJqZthyphenhyphenZ_IGZl1RdVstLTU_5E7x7yRc56Uwa1hba4P4aUYvHZm_UmBtXf_iXX9v8YwDAmXmk_cP2pyvlCwg79DankX7RW/s320/MUTTON_FRY.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5069652670857106546" /></a><br /><br />Mutton Fry<br /><br />Mutton - 1 pound<br />Onion - 1 big finely chopped<br />Tomatto - 1 big finely chopped<br />Ginger Garlic Paste - 1 spoon<br />Bay Leaf - 2 Big<br />Cinamon Sticks - 1 small<br />Cloves - 2<br />Redi Chilli Powder - 1 Spoon<br />Turmeric - 1/2 spoon<br />Coriander Powder - 2 spoon<br />Pepper Powder - 3 spoons<br />Coriander Leaves <br />Milk - 50 ml<br />Oil - 10 spoons<br />Salt to taste<br /><br />Step A<br />Wash Mutton in running water along with turmeric.<br /><br />Step B<br />Mix it with pepper powder / salt and let it get marinated for 10 minutes.Pressure cook until 2 whistles.<br /><br />Step C<br />Pour oil in Pan then put Cinamon and Clove along with Bay leaf fry the same.Once this is fryed add Coriander leaves and chopped onion to the same and fry well until its golden brown.Now add ginger garlic paste and fry it for a while.Now add red Chilli Powder ,Salt,Coriander Powder and Turmeric Powder.Once this is added pour 1/2 glass of water and then add tomatto and mutton.Now add milk to this and fry the same.Add coriander leaves for garnishing before u serve.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com2tag:blogger.com,1999:blog-1145159659321475664.post-74694316200795972272007-05-21T23:21:00.001-07:002008-11-13T06:31:57.648-08:00Mutton Liver Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK1a0HDxK_WqzpfmkgwuLLDXxi594YMv9t8d7HqPIGXrTd3iq7hEm0c-88IJ4alZxXThyUM5uMt7PfQhcjEmeUZdn3a6ljAdaVIM6mUNNkSUtXM-t6r2UHWUq52Unk50vmhoca2Z1ct5e/s1600-h/LIVER_FRY.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK1a0HDxK_WqzpfmkgwuLLDXxi594YMv9t8d7HqPIGXrTd3iq7hEm0c-88IJ4alZxXThyUM5uMt7PfQhcjEmeUZdn3a6ljAdaVIM6mUNNkSUtXM-t6r2UHWUq52Unk50vmhoca2Z1ct5e/s320/LIVER_FRY.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5067266666200323106" /></a><br /><br />Mutton Liver Fry<br /><br />Mutton Liver - 1 lb<br />Turmeric Powder - 1/4 spoon<br />Red Chilli Powder - 1/4 Spoon<br />Pepper Powder - 1 spoon<br />Salt to taste<br />Ginger Garlic Paste - 1 spoon<br />Onion - 1/2 finely chopped<br />Oil - 3 spoons<br /><br />Step A<br />Cut Liver into small pieces and wash with running water(Peel of the skin if incase there is a small layer of skin above the liver).Add turmeric while washing.<br /><br />Step B<br />Pour Oil in Pan and fry Onion.Once Onion is fryed put ginger garlic paste and fry the same.Then put red chilli powder along with turmeric powder and salt.Add liver to the same along with pepper powder.Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 5 minutes.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com3tag:blogger.com,1999:blog-1145159659321475664.post-63170185868452053842007-05-21T23:08:00.001-07:002008-11-13T06:31:57.832-08:00Egg Kothu Parotta /Mutta Parotta /Kothu Parotta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Sqpuz7oFVCrPXAUILM8m7NIYsxqdiDmWKWZvUHpTJsfyq_XK71hUZ5qyMlJbRZF-zrJHCsbX2tL41B4gmJKYoTWJgc2EzJkhMfdAd_GRsnthlpME1yhi8hz0VRil6V18fwNk4LPuNNP-/s1600-h/KOTHU_PAROTTA.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Sqpuz7oFVCrPXAUILM8m7NIYsxqdiDmWKWZvUHpTJsfyq_XK71hUZ5qyMlJbRZF-zrJHCsbX2tL41B4gmJKYoTWJgc2EzJkhMfdAd_GRsnthlpME1yhi8hz0VRil6V18fwNk4LPuNNP-/s320/KOTHU_PAROTTA.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5067263290356028434" /></a><br /><br />Kothu Parotta<br /><br />1> Parotta finely chopped- 4 <br />2> Onion finely chopped - 1<br />3> Tomatto finely chopped- 1<br />4> Curry Leaves - 15<br />5> Chilli - 2<br />6> Pepper Powder - 1<br />7> Chilli Powder - 1/4 spoon<br />8> Salt to taste<br />9> Scrambled Eggs - 3 <br />10> Turmeric Powder - 1 pinch<br /><br />Step A<br />In a Pan pour 4 spoons oil and then Fry Curry Leaves.<br /><br />Step B<br />Put Onion and then fry.Once onion is fryed put tomatto and fry the same.<br /><br />Step C<br />Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.<br /><br />Step D<br />Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible.Check for spice level.Kothu Parotta is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com9tag:blogger.com,1999:blog-1145159659321475664.post-83957653188119134722007-05-12T13:41:00.000-07:002008-11-13T06:31:58.142-08:00Non Spicy Peas Pulav<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchNaDyC7BHx9bgqNOaGu8hQRYCNUBmjjMYxeoINJxyYwyPNdNjP6T13xepbbjCIhgouwUf1paWTYMAQBmAS4exQgehUswzQTTHibvr8RnvLz_DS_aUq8PeL1xEXzEOP8LwULRwyoKKoPi/s1600-h/PEAS_PULAV.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchNaDyC7BHx9bgqNOaGu8hQRYCNUBmjjMYxeoINJxyYwyPNdNjP6T13xepbbjCIhgouwUf1paWTYMAQBmAS4exQgehUswzQTTHibvr8RnvLz_DS_aUq8PeL1xEXzEOP8LwULRwyoKKoPi/s320/PEAS_PULAV.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5063780128571790594" /></a><br /><br /><br />Serves 2 people<br /><br />1> Basmati Rice - 2 cups<br />2> Onion - 1 finely chopped<br />3> Green Chillies - 2<br />4> Peas - 1/2 cup<br />5> Salt to taste<br />6> Bayleaf - 2<br />7> Cloves - 2<br /><br />Step A :<br />Clean Basmati rice in running water and then soak the same in water for 15 to 20 minutes.<br /><br />Step B :<br />Fry basmati rice with 5 spoons of Ghee after 20 minutes.<br /><br />Step C :<br />Pour Oil/Ghee in pan and then add Bayleaf ,Gingergarlic paste,Cumin Seeds and roast well.<br /><br />Step D :<br />Once step C is roast put onion and once its fried put chillies and then peas and fry the same.Once this is fried put the stuff prepared in step B and pour 1:1.5 cups of water to the rice(In our case we need to pour 3 and half cup of water).Add salt and mix it well.Let it be in cooker for 10 minutes<Pl dont wait until whistle>.Peas Pulav is ready.This goes well with any gravy.You can check our site for your favourite gravy.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com6tag:blogger.com,1999:blog-1145159659321475664.post-38933084879838026662007-05-12T13:32:00.000-07:002008-11-13T06:31:58.336-08:00Easy Dry Fish Fry(Nethili Fry)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ03sfMKM2Vkd66hjssZOvFfD6V-31-NuGsSfYO45LsbK1vnKI_Vu1e9QQoUF9KzfnCd4_Hp7mNd5IIgRglbBkxQ_jhkQD7mOpRhoC7zEVzkGIq46TkSMHHEaehCfr11_KT09uVzxtIRhI/s1600-h/NETHILI_FRY.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ03sfMKM2Vkd66hjssZOvFfD6V-31-NuGsSfYO45LsbK1vnKI_Vu1e9QQoUF9KzfnCd4_Hp7mNd5IIgRglbBkxQ_jhkQD7mOpRhoC7zEVzkGIq46TkSMHHEaehCfr11_KT09uVzxtIRhI/s320/NETHILI_FRY.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5063775026150642930" /></a><br /><br />Dry Fish Fry(Nethili Fry)<br />Serves : 2 people<br /><br />1> Dry Fish (Nehili) - 100gms<br />2> Chilli Powder - 2 spoons<br />3> No Salt<br />4> Oil - 4 spoons<br /><br />Step 1<br />Clean Nethili with running water.<br />Marinate Nethili with Chilli powder and then keep aside for 15 minutes<br /><br />Step 2<br />Pour oil in pan and fry nethili.<br /><br /><To avoid smell you can optionally add turmeric powder 1/4 spoon when you marinate nethili>Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com3tag:blogger.com,1999:blog-1145159659321475664.post-28157006395660516492007-05-12T11:47:00.000-07:002008-11-13T06:31:58.680-08:00Vadacurry (Vadai Curry / Vada Curry)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajMSGxuwqnXYjNz1I4eGvwKym-UQjObHv5rARZc1uoLSgMfYxun0MHN4YB58KCk0NIzNMsWFrwi7oMkKKfHHWnDVw2WEXTIOmcXUA9CKyE2RpsQyTazqFu__c6nqFcipw9yPNvd158bIz/s1600-h/VADA_CURRY.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajMSGxuwqnXYjNz1I4eGvwKym-UQjObHv5rARZc1uoLSgMfYxun0MHN4YB58KCk0NIzNMsWFrwi7oMkKKfHHWnDVw2WEXTIOmcXUA9CKyE2RpsQyTazqFu__c6nqFcipw9yPNvd158bIz/s320/VADA_CURRY.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5063748457482949858" /></a><br />Vadacurry (Vadai Curry / Vada Curry)<br /><br />Serving Size - 2 people<br /><br />1> Bengal Gram Dal (Kadalai Parupu) - 1 cup<br />2> Curry Leaves - 15 leaves<br />3> Coriander leaves cut - 4 spoons<br />4> Ginger - 10gms mashed<br />5> Salt to taste<br />6> Chilli Powder - 1 spoon<br />7> Turmeric - 1/2 spoon<br />8> Bayleaves - 2<br />9> Cloves - 2<br />10> Cinamon stic - 1/2 <br />11> Saunf - 1/2 spoon<br />12> Oil to fry vada and 4 spoons to make vadacurry<br />13> Onion - 1 finely chopped<br />14> Tomatto - 1 finely chopped<br />15> Green Chillies - 2<br /><br />Step 1:<br />Soak Bengal gram dal in water for 30 minutes and grind it to 3/4th.<br /><br />Step 2:<br />Pl Note : Dont add anything to Step1 like salt / spice<br />Fry the stuff which you got in Step1 in oil as vadas.Pl dont mind the shape in which it comes.<br /><br />Step 3:<br />Pour oil in a pan.Fry Bayleaf,Clove,Cinamon Stic and roast it.Once this is roasted put Saunf and fry a bit.<br /><br />Step 4:<br />Put Ginger and fry it.Then add Onion to it and fry.<br /><br />Step 5:<br />Put Tomatto to stuff got in Step4 and then fry then green chillies and then fry curry leaves.Once fryed put turmeric powder , red chilli powder and then add salt to it.Pour 2 glasses of water and once water boils.Put the Vadas made in step 2 and close the pan.Before closing the pan check for spice level.<br /><br />Step 6:<br />Garnish the stuff prepared in step 5 by using coriander leaves.Vadacurry is ready.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com1tag:blogger.com,1999:blog-1145159659321475664.post-88429138635365144452007-05-07T23:13:00.000-07:002008-11-13T06:31:58.940-08:00Shark Puttu (Sorra Puttu)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLyaNoj-UlJQosFJyHl0A-t5TUnCzZ_-8OprPFjRB7ih3_MnnG1UsCHaHJvF8HZ945qyo-UP62PfXklJbjBnkwtZlsIr_aD_dNAZgi68oH0dWgo-8OXni0fndKFHu-uCUYGS9a7RKu_YO/s1600-h/SHARK_PUTTU.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLyaNoj-UlJQosFJyHl0A-t5TUnCzZ_-8OprPFjRB7ih3_MnnG1UsCHaHJvF8HZ945qyo-UP62PfXklJbjBnkwtZlsIr_aD_dNAZgi68oH0dWgo-8OXni0fndKFHu-uCUYGS9a7RKu_YO/s320/SHARK_PUTTU.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5062069404443088050" /></a><br /><br />Shark Puttu - Sorra Puttu<br /><br />1> Shark (Sorra) 2 Pounds<br />2> Garlic - Peeled - 20 Pieces<br />3> Curry Leaves - 40 pieces<br />4> Ginger - 30gms chopped<br />5> Turmeric - 1 Spoon<br />6> Chilli Powder - 1 and 1/2 Spoon<br />7> Green Chillies - 4 chopped<br />8> Salt to taste<br />9> Onion - 3 Big Finely Chopped<br /><br /><br />Step A<br />Clean shark by applying turmeric(Not one spoon..Just some)in running water<br /><br />Step B<br />Bring the cleaned shark to boiling water and boil it for 5 minutes.<br /><br />Step C<br />Remove the shark from water and clean the surface(Peel the skin / Avoid Putting head portion).<br /><br />Step D<br />Mash the shark now<br /><br />Step F<br />Pour 3 spoons of Oil in a pan and then put Garlic , Ginger , Curry Leaves and fry it.<br /><br />Step G<br />Add Onion and Saute till its golder brown.Add Chopped Chillies and fry for some more time.<br /><br />Step H<br />Add the mashed Shark prepared in step D to it and then add Turmeric , Chilli Powder and then Salt.Fry it for 5 minutes.Your spicy Shark Puttu(Sorra Puttu is ready)Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com5tag:blogger.com,1999:blog-1145159659321475664.post-12165574242054079472007-05-03T22:40:00.000-07:002008-11-13T06:31:59.106-08:00Kaadai 65 (Quail 65)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlerq5LfUpONqVkTEXS0VlUy1GYMZ95_H8mL2fK0mpVm-vPeWvyi4cZGAFTSHY9xxjwgUtv04tFed36ICR0Tk3cydM6jYPGBS3vhyphenhyphenBBPJA26pcJKng29M5vv9RK0JfYo-i5UD5CThx5cI/s1600-h/kaadai_65.PNG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlerq5LfUpONqVkTEXS0VlUy1GYMZ95_H8mL2fK0mpVm-vPeWvyi4cZGAFTSHY9xxjwgUtv04tFed36ICR0Tk3cydM6jYPGBS3vhyphenhyphenBBPJA26pcJKng29M5vv9RK0JfYo-i5UD5CThx5cI/s320/kaadai_65.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5060764206831506578" /></a><br /><br />Kaadai 65<br /><br />1> Kaadai 6 Nos<br />2> Red Chilli Powder 1 Spoon<br />3> Salt to taste<br />4> Ginger Garlic Paste - 1 and 1/2 Spoon<br />5> Lemon 1<br />6> Color Powder<br />7> Maida Powder - 3 Spoons<br />8> Rice Powder - 1 Spoon<br />9> Turmeric Powder<br /><br />Steps :<br />A> Mix Red Chilli Powder with salt and then add color powder along with Maida Rice and Turmeric Powder<br /><br />B> Mix Kaadai with a spoon of turmeric and clean it with running water and add Ginger Garlic Paste and Lemon and mix well<br /><br />C> Mix the masala prepared in Step A to Step B and keep it aside for 1.5 hours<br /><br />D> Taste and check for salt and spice level<br />-<add> Add salt / spice if incase it is missing<br /><br />E> Heat oil in container and fry itJoseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com9tag:blogger.com,1999:blog-1145159659321475664.post-28918014317567349102007-05-02T22:16:00.000-07:002008-11-13T06:31:59.436-08:005 Minute Lemon Rasam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNeHTvVTr6MylBdqW_R1EtxJUZf9Yi0vmX-_PUs2IPQgBDVbPNhn3pZVHVfTtvuoYLas2PwXDRo4dL2IYN43EarRlq9oWVjMUkohkXHKnvr4a8loIRDFlp5_IAdVjOYqCLFxD6r8pYgnP/s1600-h/RASAM.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNeHTvVTr6MylBdqW_R1EtxJUZf9Yi0vmX-_PUs2IPQgBDVbPNhn3pZVHVfTtvuoYLas2PwXDRo4dL2IYN43EarRlq9oWVjMUkohkXHKnvr4a8loIRDFlp5_IAdVjOYqCLFxD6r8pYgnP/s320/RASAM.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5060199702099924082" /></a><br /><br />5 Minute Lemon Rasam<br /><br />Lemon - 1 big<br />Tomatto - 1 big<br />Curry Leaves - 10<br />Coriander Leaves<br />Turmeric - 1/4 spoon<br />Asafoetida - 2 pinch<br />Pepper Powder - 3/4 spoon<br />Jeera Powder - 1 and 1/2 spoon<br />Salt to taste<br />Garlic - 4 pieces<br />Green Chilli - 1<br />Red Chilli - 1<br />Mustard Seeds<br />Urud Dal - 1 spoon<br /><br />Step A<br />Take Juice from Lemon and Make tomatto as a paste.Both can be mixed together.<br /><br />Step B<br />Crush the Garlic and Green Chilli.Mix Asafoetida(one pinch) along with Curry Leaves,Pepper ,Jeera Powder,Salt and Turmeric.Add this to Step A.Check for spice level and salt.<br /><br />Step C<br />Pour two spoons of Oil in the pan and then put Mustard seeds and then urud dal and then one pinch of Asafoetida.Then add the stuff prepared in Step B to Step C.Let it boil once.Once it boils put the Coriander leaves.<br /><br />Step D<br />5 Minute Lemon Rasam is ready for serving.Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com6tag:blogger.com,1999:blog-1145159659321475664.post-91527316942392186422007-05-01T23:33:00.000-07:002008-11-13T06:31:59.669-08:00Chettinadu Karuvadu Kolambu(Dry Fish Gravy)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWJXA-HesLmoRI1RZaECyb5TbCJvD5_l8EsLDml8RBr6biK_bSfXtQl1cQ6P-oBaAQF_ubUH1UfkDIV8fV4ROr4kkapw74omnDLaiWJgSiERo86azYV18ZA7H_hQqaV6JocxTsHZl2vKu/s1600-h/KARUVADU_KOLAMBU.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWJXA-HesLmoRI1RZaECyb5TbCJvD5_l8EsLDml8RBr6biK_bSfXtQl1cQ6P-oBaAQF_ubUH1UfkDIV8fV4ROr4kkapw74omnDLaiWJgSiERo86azYV18ZA7H_hQqaV6JocxTsHZl2vKu/s320/KARUVADU_KOLAMBU.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5059848373775111250" /></a><br /><br />Karuvadu Kolambu<br /><br />1> Dry Fish - 100gms<br />2> Black Beans(Mocha kotta) - 75gms<br />3> Egg Plant(Brinjal / Kathirikai) - 3 (Each cut into 4 pieces)<br />4> Onion - 1 Finely Chopped<br />5> Tomatto - 1 Finely Chopped<br />6> Vendhiyam - 1/2 spoon<br />7> Curry Leaves - 15 leaves<br />8> Tamarind - 10gms(Make this as a paste)<br />9> Turmeric - 1/2 spoon<br />10> Red chilli Powder - 1 spoon<br />11> Coriander Powder - 2 spoon<br />12> Salt to taste<br />13> Oil 5 spoons<br />14> Coconut milk - 1 cup(50ml)<br /><br />Step 1 :<br />Fry 2 in an empty plan for 5 minutes in medium sim (No oil)<br /><br />Step 2 :<br />Soak Step1 result in a glass of water for 1 hour<br /><br />Step 3 :<br />Pour Oil in PAN and then fry 6 / 7 and then 4 / 5 and fry well in the same order<br /><br />Step 4 :<br />Pour Tamarind paste and couple of glasses of water<br /><br />Step 5 :<br />Put 9 / 10 / 11 and mix it well<br /><br />Step 6 :<br />Add 3.Once the contents in step 6 gets boiled.Add Step 2 stuff here and let it boil once.<br /><br />Step 7 :<br />Check all the above are well cooked and then put 14 and after one boil.Put Dry fish and then let it boil once atleast and then remove the pan from flame.<br /><br />Step 8 : <br />Karuvadu Kolambu is readyJoseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com14tag:blogger.com,1999:blog-1145159659321475664.post-26952825450685582392007-04-30T20:56:00.000-07:002008-11-13T06:32:00.082-08:00Turkey Biriyani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIhMMqbDoytMsc-JLWs6GBR5qJLsvuTML5nJQQQ8dzzi7cct_NIdWtrBem4tHUFd5h9UsE-PQ_xo4mMDgw33ogGGnvlbfix0FJv6pgWo46KFWYc-hWAjlZnunYSdpXaEQgLrwVWq-fpps/s1600-h/TURKEY_BIRIYANI.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIhMMqbDoytMsc-JLWs6GBR5qJLsvuTML5nJQQQ8dzzi7cct_NIdWtrBem4tHUFd5h9UsE-PQ_xo4mMDgw33ogGGnvlbfix0FJv6pgWo46KFWYc-hWAjlZnunYSdpXaEQgLrwVWq-fpps/s320/TURKEY_BIRIYANI.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5059436555130901570" /></a><br /><br />Turkey Biriyani<br /><br /><MARQUEE>Yummy Turkey Biriyani !!! Recipe Coming Soon !!!</MARQUEE>Joseph Selvarajhttp://www.blogger.com/profile/03479464973126153153noreply@blogger.com0