Chicken Fry (Spicy )

Serves 4 people.

Ingredients

Chicken - 2 1/2 Cup { chop them into small pieces}

Onion -2 Big {Chop them into small pieces}

Tomato -1 Medium {Chop them into small pieces}

Green Chilly -4 {Slit in the middle}

Ginger-Garlic Paste -3/4 Spoon

Red Chilly Powder -1 Spoon {For medium hot --1/2 Spoon}

Coriander Powder -1 Spoon

Turmeric Powder -1/4 Spoon

MDH Curry Powder -1 Spoon

Sour Curd -1 Spoon

Pudhina -6

Coriander Leaves to garnish

Salt and Oil.

Masala

1 Cardamom ,2 Bay Leaves ,3 Cloves ,2 (1 inch) Cinnamon.

Preparation

Heat a deep bottomed pan. Pour oil to it. Next add the masala items and fry for few sec . Now add onion and fry till translucent. Then add ginger-garlic paste , red chilly powder ,pudhina to it. Fry till they r golden brown. It will take around 12 minutes.

Now add tomatoes to it. Fry till oil separates from the gravy. Then add curd, chicken ,

Coriander powder ,MDH powder , turmeric powder and salt to it. In medium flame, cover and cook till the chicken is well cooked, it might take around 10 to 12 minutes . Now add green chillies and leave it to cook for 2 to 4 minutes. Garnish with coriander and serve hot.

Ur spicy spicy chicken fry is ready to eat.

Mor Kuzhambu

Hot hot Morkuzhambu and Urad-Vada !!! mmm.... awesome mouthwatering dish. I remember my childhood days now ........!

This curry is prepared using savoury buttermilk or curd. I've added Urad vada in it. Vada can be substituted by medium fried lady finger or boiled -medium size chopped - potato.

A tradition authentic dish, Every south Indian family will have their own style of preparation. This method is passed from my mom's grandma to her and now to our generation ...... its one of our family's favorite dish.

One important thing in this curry is that it should be served HOT and should not be REHEATED once it is fully done.

So,....Y throwing Ur sour curd or buttermilk anymore blend it with masalas and try morkuzhambu. U won't regret it.

This dish can be served with rice.

Ingredients

To Soak
Rice -1 Spoon
Toor Dal -1 Spoon
{Together soak for 30 mints }
Or {soak in hot water for 10 mints}

To Grind
Jeera - 1/4 Spoon
Flannel (Sombu) -1/4 Spoon
Green Chillies -3
Onion -1 {Chop them big size}
Garlic -2 Small
Ginger -1/2 inch piece
Oil

To Mix
Curd or Buttermilk -1 cup{thick,sour}
Turmeric powder -1/4 Spoon
Salt
Hing (asafoetida) -1 Dash

Seasoning
Tomatoes -2 Spoon
Curry leaves
Mustard
Urad Dal
Onion -2 Spoon

Preparation

Step 1-
Fry the ingredients given To Grind in a pan adding 1 spoon oil to it.

Step 2
Grind the ingredients given To Soak and fried in Step 1 to a fine paste adding enough water to it.

Step 3
Dilute curd in a bowl and mix all other ingredients given To Mix in it. Next add the grounded paste and mix well . Check for taste. If u r using buttermilk instead of curd then directly proceed don't dilute it.

Step 4
Heat oil in a pan. Add the ingredients given To Season in it. When mustard splutters add the mixture to it. Leave the curry in low medium flame. Do not stir. When it starts to boil reduce the flame. Leave it to boil for 3 or 4 minutes.

Step 5
Add vada to it. Garnish with coriander. Leave it for 2 minutes and serve hot.

Tips:
If u r using vegetable instead of vada add it after seasoning. Fry for few seconds then proceed further.

Urad Vada

Ingredients

Urad Dal -1/2 cup
{Soak for 1 hr} Or { Soak for 40 minutes in hot water}
Green chillies -2 {Fine chopped }
Ginger -1/2 inch size {Fine chopped}
Onion -1/2 { Fine Chopped}
Salt
Soda -1 pinch
Coriander -Fine chopped
Oil to deep fry

Preparation

Wash dal for 3 change of water and grind into thick paste. Transfer the dal to a bowl. Then add all other ingredients given to the bowl and mix it. Now take a small portion in Ur palm ,make it flat and circle ,put hole in the middle and deep fry in oil.

Masal Upma

Masal Upma is a breakfast dish made with a mix of sooji (Rava) , vermicelli and vegetables. This has wonderful aroma and taste with veggies unlike the normal vermicelli upma or sooji (Rava) upma or rice upma or aval upma etc.,
My mom used to do Rava kitchadi (famous in Tamil Nadu ), Almost similar to masal upma.
I learnt this from my mother-in-law, who is a great cook.
This dish need no side but, can be served with coconut chutney , pickle.

Masal Upma

Ingredients:

SoojiRava) -1 cup

Veggies -Beans {chop 1/2 size} , Lima Beans , Carrot {chop them cube}.

Vermicelli -1/4 cup

Turmeric powder -1/4 spoon

Green Chillies-2

Ginger-Garlic Paste -1/2 spoon

Cinnamon -small piece

Onion -1 {Cut them straight}

Pudhina -5

Oil -4 Spoon, Salt, Coriander to Garnish

Preparation:

Step 1 :- Fry sooji (Rava) and Vermicelli separately for 3 minutes.

Step 2 :- Heat a deep bottomed pan. Pour oil to it. Add cinnamon , onion, ginger-ginger paste , green chillies to it. Fry till onion turns translucent , now add all veggies ,turmeric powder, pudhina and salt to it. Fry for few mints and add water {For (1 cup rava 2 cup water) +1/2 cup for veggies to cook} to it. Cover and cook in medium flame till veggies cook. Then add sooji, vermicelli slowly to avoid lumps . Cover and cook. When it is almost done reduce to low medium flame and try separating the mixture with spatula . Garnish with coriander and serve hot.

Jeera, Carrot Rice With Sagu

Sagu is a rare dish seen outside Karnataka. After my marriage in Bangalore, I came across lot of different dishes, that increased my interest to explore and try them at home. One among them is Sagu. It's exotic aroma from the freshly grounded spices is awesome ......... This dish is served with puri,idle,dosa and rice. Here I've served with Jeera ,Carrot Pulav.

When I searched for Sagu recipe, felt Latha's Masala Magic vegetable sagu recipe would be perfect. I've improvised it a little bit according to our taste by deleting few and including the following ingredients.

Poppy seeds, pudhina , Sombu , Jeera , Green Chillies .

The Jeera ,carrot Rice is a simple and fast cook dish which can be served with any curry or gravy. Each and every ingredients are perfectly added to give very mild taste not spoiling the real taste of the dish.

Jeera, Carrot Rice

Ingredients:

Basmati rice -1 1/2 cup

{Wash and soak for 20 minutes}

Coconut milk -1/2 cup

Carrot -1 {Dice them into cubes}

Jeera - 1 Spoon

Onion - 1/2 {Fine cut}

Ginger-Garlic Paste -1/2 Spoon

Pudhina -4 {optional}

Cinnamon -1/2 inch

Clove -2

Cardamom -1

Ghee -1/2 Spoon

Oil and Salt.

Preparation:

Heat oil and ghee in a cooker. Add the masala items to it. Now add jeera ,onion and ginger-garlic paste to it. When the onions turns light brown add carrot and pudhina. Fry for sometime in a medium flame. Pour coconut milk and water (include coconut milk measure when adding water) to it. When it starts to boil add salt and rice. Cook for 1 whistle. Garnish with coriander.

Sagu

Ingredients

Veggies - Beans, Peas, Carrots, Lima Beans, Potatoes, Cabbage, Cauliflower

{Cut them into medium size}

Red Chilly -3

Green Chilly -3

Sombu (Flannel) -1 Spoon

Jeera (Cumin) -1 Spoon

Pepper Corn -10

Poppy Seed -1/4 Spoon

Coriander Seed -1 Spoon

Bengal Gram -1 Spoon

Urad Dal -1 Spoon

Coconut -2 of 1 inch size

Pudhina Leaves -5 to 6

Seasoning:

Mustard -1/2 Spoon

Red Chilly -1 {break them into 2 or 3 small pieces}

Curry Leaves -5

Method:

Step 1

Cook all the veggies in cooker adding 1 cup of water to it.

Step 2

Add all the ingredients except veggies,coconut and pudhina to a pan. Fry until done and grind to a fine paste adding pudhina , coconut and 1/2 cup water to it.

Step 3

Heat a deep bottomed pan. Add cooked veggies ,Grounded paste and salt to it. Add 1/2 cup water to loosen the gravy if it is thick. Leave it to boil for 5 to 6 mints.

Step 4

Season the given ingredients and pour it to the mixture. Garnish with coriander leaves and serve hot.

Hint: I've prepared Sagu little watery to serve with Rice. To serve with Puri, Idle , Dosa it can be little thick.

Sunday Special !!!

When i was wondering what special dish i have to cook this Sunday........Got this idea to prepare Coconut Rice and Pepper Mutton Fry......It's my mom's recipe. She is my first inspiration to cook food with interest. Try this awesome recipes, U will Love them.

Coconut Rice

Ingredients:

Coconut milk - 2 cups

Basmati Rice - 2 cups

Onion - 1 { Straight cut}

Garlic - 4 { Chop them into thin strips}

Pudhina - 8 leaves

Clove -3

Cardamom -2

Cinnamon sticks -2 {1 inch}

Ghee -3 spoon

Salt and Oil

Method:

Step 1

Wash and soak rice for 30 mints.

Step 2

Heat cooker. Add ghee and oil (4 spoon) to it. Now add masalas ,garlic , Onion and Pudhina to it. Fry till onions turns golden brown. Add 2 cup water, coconut milk , salt and leave it to boil. Later add rice and taste for salt. Leave for 2 whistle. Garnish with fine cut pudhina.

Pepper Mutton Fry

Ingredients:

Mutton - For 3 people {Cut them into small pieces}

Onion -1 {Fine cut}

Tomato -1 {Fine cut}

Pepper Corn -14

Garlic - 3

Ginger - 1 inch piece {Fine cut}

Green Chillies -3

Coriander leaves

Curry leaves

Chilly powder -1/2 spoon

Lime Juice - 1 spoon

Salt and Oil

Preparation:

Step 1

Cook the following items in cooker for about 4 whistle.

Mutton ,turmeric powder ,1/2 spoon oil ,pepper 1 spoon and a pinch of salt.

Step 2

Heat pan and add 2 spoon oil to it. Add 2 spoon onion, green chillies ,garlic, ginger, pepper , cinnamon , clove , cardamom to it. Grind them into fine paste. Before transferring from mixer add coriander leaves and grind in wiper for few seconds and remove it.

Step 3

Heat 5 spoon oil in a deep bottom pan. Add rest of the onions and fry till golden brown. Now add tomatoes and the grounded paste to it. Leave it fry for 5 mints in medium flame. Now add Cooked mutton , chilly powder ,1/2 cup water and salt to it. Leave the lid always closed.

Step 4

Stir occasionally and Cook with lid. Fry them till the mutton is done. Garnish with lime juice and Coriander. Leave for 3 mints and serve hot.

Easy Bake Biscuits

Hi guys!!!
Do u want to bake biscuits without breaking head then, have a look at this one. Very easy to bake delicious biscuits in no time. I got this base from my friends neighbor and thought to make it still more tasty so, i added few details to it. Try once u won't regret...



Ingredients:


All Vegetable Shortening - Amount required to bind flour and sugar together{I used this above product from Wal-Mart }
Powdered Sugar - 1 1/2 cup {If not powder Ur usual crystal sugar in mixer at home}
Maida(All purpose flour) -1 1/2 cup

Preparation:

Step 1
Take required (approx 6 spoons)amount of Crisco vegetable shortening in a bowl and melt ( 30 or 40 sec in microwave) it. Leave it to cool little bit .

Step 2
Add sugar ,maida and shortening to a big bowl. Keep folding them gently until it forms a soft dough . Take small amount and roll them in Ur palm then flat them. Repeat the same for rest of the dough. Place them in the foil or baking pan and bake for about 15 to 20 minutes in 350 degree.


Step 3
Have an eye on the biscuits after every 5 minutes. When the nuts start to turn colour then the biscuits r done. Prick it with a toothpick in the centre of the biscuits and make sure nothings sticks on it......Now Ur biscuits r done. Leave it to cool. Serve with a great smile.

TIPS :-Make details on top using butter knife or fork then, press nuts to make it still more better.

Palak Onion Pakoda

An usual Pakoda with palak and onions which really tastes great....Try it out guys !

Palak Onion Pakoda

Ingredients:

Onion -1 { Chop them into big pieces}

Palak (Spinach)- 2 full bunch {Chop them into big pieces}

Green Chillies -3 {Fine Cut}

Corn Flour -2 spoon

Basin -4 spoon

Hot oil -2 spoon

Salt and Oil to fry.

Preparation:

Step 1

Mix all the ingredients in a bowl by just sprinkling water to it. Don't add more water. Make them into thick mixture. Heat oil in a pan and drop small amount of mixture to it. Fry them and serve hot. Enjoy hot pakoda's.

Vegetable Kurma

Kurma is always been a favorite dish for everyone and, everybody has their own way of doing it. Here come my style of doing it which is easy to cook and the same time very tasty. Thought of sharing with u all..........Try it out.


Vegetable Kurma:

Ingredients:
Veggies - Carrot, peas, beans ,potato ,Cauliflower ,double beans.
Onion -1 {Chop them into small pieces}
Tomato -1 {Chop them into small pieces}
Ginger -1 inch piece {Very fine cut}
Garlic -3 {Very fine cut}
Curry leaves -6
Chilly powder -1 spoon
Coriander powder -1/2 spoon
Turmeric powder -1/4 spoon
Cashew nut -5
Flannel Seed -1/4 spoon
Poppy Seed -1/4 spoon
Coconut - 6 {1 inch piece}
Salt and Oil.

Preparation:
Step 1
Soak and keep peas over night.

Step 2
Heat 4 spoon oil in the cooker. Add Cinnamon , Cloves , Cardamom to it. Leave for 1 minute then add onions , ginger , garlic, tomatoes and curry leaves . Leave them in medium flame. When onions become light brown add the veggies to it. After 4 minutes add the powders and stir them frequently. Pour 2 cups of water and salt to it. Leave it to boil and close it with lid for 1 whistle.

Step 3
Grind the following item into paste.
coconut , cashew nuts , flannel seed and poppy seed

Step 4
Transfer the items from cooker to a pan. Add the grounded paste to it. Leave in low medium flame for about 4 minutes. Ur Vegetable Kurma is ready.....Garnish with Coriander leaves.

Typical Tamil Nadu Spicy Meal

Do u feel like having a typical Tamil Nadu meals at home then have a look at this 3 dishes . Appreciate if u send me ur honest comments.

1. Vendakai Kara Kozhambu (Spicy Lady Finger curry)

2. Side Dish with Cabbage & Capsicum

3. Side Dish with Cauliflower & Potato

Spicy Lady Finger Curry

Ingredients:
Lady Finger - 3 {Cut 1 inch size}
Onion -1/2 { Fine Cut}
Tomatoes -1/2 {Fine Cut }
Garlic -2 {Fine Cut}
Curry leaves -6
Coriander leaves
Chilly Powder -1 spoon
Turmeric powder -2 dash
Tamarind paste -2 spoon {Thick}
Ghee -1 spoon
Salt and Oil

Seasoning:
Mustard , Urad Dal , Methi Seed - 1/4 spoon each.

Preparation:

Step 1
Spicy Mixture :
First in a bowl add one and a half cup water. Add tamarind paste , salt, chilly powder , turmeric powder to it. Taste for spice and salt .

Step 2
Heat a deep bottomed pan. Pour 3 spoon oil. Add the seasoning items. After the mustard splatters add onion , tomatoes , curry leaves to it. Fry them in medium flame for few minutes. Add Lady Finger to it. Stir till it becomes light brown .

Step 3
Pour spicy mixture to it(Step 1 ). Leave it to boil in medium flame at least 25 mints. Garnish with coriander leaves and ghee. Ur spicy curry is ready to serve.


Side dish with Cabbage & Capsicum

Ingredients:
Moong Dal - 1/2 cup
Cabbage - 1/2 { Cut them into thin strips}
Capsicum -1/4 { Cut into small pieces}
Onion -1/4
Green Chillies -3
Curry Leaves
Salt and Oil

Preparation:

Step 1
Cook moong dal separately in a open pan adding generous water to it. When it becomes soft then it is cooked . Switch off the stove and strain water and keep the dal aside.

Step 2
Heat a Pan. Add oil and seasoning items to it. When mustard splatters add onion ,curry leaves,green chillies to it. When the onions turn translucent add cabbage , salt and capsicum to it. Close with lid. Always leave the pan in low medium flame because u never want the cabbage to over cook. Stir occasionally. It will take 7 minutes to get cooked. Add cooked dal to it. Mix gently. Ur best combination for spicy curry is read. Garnish with coriander and serve hot.

Side Dish with Potato & Cauliflower

Ingredients:

Potato - 1/2 {1 inch cubes}

Cauliflower - 1/2 Bunch { Big pieces}

Onion - 1/2 {Fine Cut}

Tomato - 1/4 { Fine Cut}

Ginger -1/2 inch {Fine Cut}

Garlic -1 {Fine Cut}

Corn Flour - 1/2 Spoon

Red Chilly Powder - 1/2 spoon

Oil and Salt

Seasoning:

Mustard , Urad Dal - 1/4 spoonCurry leaves -5

Preparation:

Heat a Pan. Pour oil and seasoning to it. When mustard splatters add onion ,tomatoes ,ginger and garlic to it. When onion turns translucent add potatoes , salt and Cauliflower to it. Close with lid. Fry occasionally . When Potato is cooked sprinkle chilly powder , corn flour to it. Leave in low medium flame with lid. Stir occasionally till raw smell goes out. Garnish with coriander . Its ready to taste and serve.

Simply Delicious Potato Fry

It's a simple way of preparing potato fry. Try them u will love them it's simply delicious.

Ingredients:

Potato - Cut them 1/2 inch thick strips
Pepper corn -5
Cumin seed -1 spoon
Coriander seed -1 spoon
Cloves -4
Fennel seeds -1 spoon
Green cardamoms -2
Red chillies -2
Lemon juice -3 spoon
Oil -3 spoon
Salt to taste

Method :

Roast all the dry ingredients. Cool and grind coarsely. Heat oil in a pan and add the potato pieces and salt. Stir, cover and cook on medium heat. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes. Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes. Serve hot with any curry and rice.

Bisi bele baath

Following are the ingredients and step by step method to prepare paste for Bisi bele baath.
Ingredients :
Step 1-

Channa Dal -2 spoon
Urad Dal -2 spoon
Coriander seed -2 spoon
Jeera -1 spoon
Poppy seed - 1 spoon
Methi -1/2 spoon
Fry all the ingredients listed above without oil for 5 minutes in medium flame.

Step 2 -

Pepper Corn - 5
Cinnamon -2
Clove -2
Marati mogu -4
asafoetidia -3 dash
Red chillies -5
Coconut - 2 inches
Fry all the above listed in 1 spoon oil.

step 3-

Now grind all the above ingredients listed in steps 1 and 2 by adding water into a thick paste.

Our base for the baath is ready .Here comes the full preparation .

Ingredients:

Soak - channa and peas overnight
Veggies -beans ,carrot, cabbage, potaoto, capsicum .
{cut them into medium pieces}
Toor Dal - 1 cup
Rice -1 cup
{Always rice and dal should be same ratio}
Tamarind paste - 2 spoon
Tomatoes - 1 { chop them into small pieces}
Ghee - 3 spoon
Ground nuts - Soak them
Turmeric powder
Curry leaves
Coriander leaves
Salt

Method:

Heat cooker and add dal, turmeric powder and 2cup water to it. Leave it to boil for sometime then add veggies and channa dal to it. Close with lid and leave for 1 whistle. Now add grounded paste , 2 cup water, tomatoes, tamarind paste, curry leaves, salt and groundnuts to it. Leave it to boil for 5 mints then add rice and keep stirring it frequently. It will take around 12 mints for the rice to get cooked. When the rice to cooked do the following seasoning.

For Seasoning:
Mustard seed-1/4 spoon
Urad Dal - 1/4 spoon
Channa Dal - 1/4 spoon
Curry leaves
Red chillies - 1
Cashew nuts

In a small frying pan pour oil then add all the above items one by one. Fry them and add to the cooker. Add Ghee and coriander leaves to it. Whenever the baath thickens add 3/4 cup water to it. Keep stirring and remove when the rice is done.
Serve hot with sev or kara bondhi.

Note:
For instant preparation used MTR Bisi bele baath powder instead of paste. It gives good taste.