Kommu curry

Sunday, August 3, 2008

Posted by Sree

Ingredients:

• Mushrooms - 200 grms
• Green chillies slit - 6 pieces
  
• Coriander seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Garlic cloves - 6 pieces
  
• Turmeric - 1/4 tsp
• Pepper corns - 1/2 tsp
• Dry red chillies - 4 pieces
  
• Oil - 1/4 cup (30 Ml approx.)
  
• Sliced onions - 1
• Chopped tomatoes - 50 grms
• Curry leaves - 1 sprig
• Water - 1/2 cup
• Salt to taste
• Lemon juice - 2 tsp
• Grated coconut - 3 tbsp

Method:

1. Pour oil in a saucepan,
2. put the onions, curry leaves, slit green chillies and saute.
3. Grind coriander seeds, cumin seeds, garlic, turmeric, pepper corns, dry red chillies, oil, onions, tomatoes, coriander leaves, curry leaves, salt and lemon juice to a fine paste.
4. Add the ground masala to the sauce and fry well.
5. Add coconut after making it into a paste.
6. Add water and salt to taste.
7. Add mushrooms and tomatoes and cook on slow fire till they are cooked.
8. The gravy should not be thin or thick.

Garnish with chopped coriander and sprinkled with lemon juice and served hot.

Egg Parotha

Wednesday, July 16, 2008

Posted by Sree

Ingredients:

1. Maida - 1/2 kg
2. 1 Egg/Parotha
3. Pepper - 1 tsp
4. Ghee or Dalda - 1 cup
5. salt to taste

Method:

1. Mix maida, ghee and salt with little water & kneed well
2. Roll into a Parotha fry both sides with Dalda or Ghee
3. Add one Egg to a parotha on the top and add little salt
4. Smash every thing with a spoon and add pepper powder
5. Serve hot with Gonkura Pachadi

Maida Biscuits

Saturday, June 28, 2008

Posted by Sree

Ingredients:

1. Maida - 1/2 kg
2. Sugar - 1 cup
3. Oil - 1/2 ltr
4. Milk - 1 cup
5. Ghee - 1 cup

Method:

1. Boil milk in a pan and keep aside.
2. Add Ghee and Sugar and then mix well.
3. While mixing sugar and ghee, keep adding maida until a dough is formed.
4. Roll them into big pooris and make them into desired circular or square shape.
5. Heat oil in a frying pan.
6. Fry the uncooked biscuits unti golden brown in meduim heat.
7. U can bake this in an oven too....

This will take hardly 30-45 mins....

Rice Payasam

Sunday, June 22, 2008

Posted by Sree

Rice payasam is one of the variety in South Indian sweets.

Ingredients:

1. Broken rice - 1 cup
2. Coconut milk [Thick] - 1 cup
3. Coconut milk [Thin] - 2½ cup
4. Jaggery - ½ cup (Powdered or grated)
5. Cardamom Powder - 1 tsp
6. Cashew Nuts - 5
7. Kismis - 5

Method:

1. Keep the broken rice with water for 5 minuites.
2. Wash the rice and cook with the thin coconut milk till it is soft and tender.
3. Add jaggery and mix it till dissolves.
4. Add thick coconut milk and cook on low flame for few minuites.
5. Stop cooking & garnish with ground green cardamom powder and fried cashews and kismis.

Mango Juice [Raw]

Monday, June 16, 2008

Posted by Sree

Ingredients:

• 1 raw mango


• 1/2 tsp cardamom powder


• 1/4 tsp saffron strands


• 1 1/2 cup sugar


• 1 tiny bit nutmeg

Method:

1. Peel and chop mango into chunks.
2. In a pan, put mango, nutmeg and sugar.
3. Boil till the mango become soft.
4. Blend in mixie.
5. Add saffron, cardamom and bring to boil, stir continuously.
6. Take off heat.
7. When required add a tbsp or more to a glass of chilled water and mix well to froth.
8. The pulp may be stored in the freezer for over a month.

It will take hardly 30 mins to prepare.

you can preserve it for 1 month if refrigerated

Prawns Fry

Saturday, June 14, 2008

Posted by Sree

Ingredients:

1. Fresh cleaned medium sized Prawns 1/2 kg


2. Red chilli powder 2 tsp


3. Turmeric Powder1/2 a tsp


4. Dhania powder 1-1/2 tsp


5. Garam masala powder 1-1/2 tsp


6. Oil 3 tsp


7. Ginger & Garlic(paste) 4 tsp


8. Salt to taste

Method:

1. Wash the prawns with water and drain all the water.



2. Take a bowl and mix red chilli powder, salt, garam masala powder, turmeric, dhania powder, ginger and garli paste and the oil also. Mix them well so that it is made into a smooth paste.



3. Put the prawns into the bowl and let the mixture get to the prawns. Mix it well.



4. Take a nonstick frying pan, let it get heated and put the marinated prawns into the pan.



5. Cook the prawns until they turn round. Keep stirring meanwhile.



6. In just a few minutes the dish would be ready.

Vegetable Manchurian

Tuesday, June 10, 2008

Posted by Sree

Ingredients

• Carrot - 1/2 cup (grated)
• Cabbage - 2 cups (grated)
• Green Chillies - 4 (chopped)
• Onion - 1 medium sized
• Garlic - 1 tbsp (chopped fine)
• Soya Sauce - 1 1/2 tbsp
• Pepper - 1/2 tsp
• Cornflour - 3 tbsp
• Sugar - 1/2 tsp
• Ajinomoto - 1/2 tsp
• Sufficient Salt (1/2 tsp is enough for this quantity)

Method

1. Squeeze out water from grated cabbage & carrot.
2. Add 2 tbsp cornflour and make balls.
3. Deep fry these balls and keep aside.
4. Heat oil in a saucepan, add chopped onion, garlic & green chilies. Saute until onions are transparent.
5. Add pepper, salt, ajinomoto, soya sauce, sugar and some water and let boil for 2 minuites.
6. In the remaining cornflour, add some cold water and make a paste. Add this paste to the boiling liquid and thicken the sauce.
7. Add deep fried balls and cook for 3-5 mins on medium flame.
8. Serve hot with noodles.

Note: After squeezing out the water, make sure that the grated cabbage & carrot are moist enough to shape into balls. If they appear too dry, add 1 beaten egg or Maida floor and make balls

Paneer Butter Masala

Thursday, June 5, 2008

Posted by Sree

I planned to make Paneer Butter masala for chapatti. This is such a tasty
dish that I never forget to have during my visit to the restaurants. Here is how
I made it.. .The following method is for serving 2.






Ingredients:-

Fried paneer - 1 whole packet that we get in indian grocery stores.

Onion - 1 1/2 medium sized ( blanched and pureed)

Tomato puree - 3tbsp

Ginger - Garlic paste - 3/4 tsp

Cashewnut paste - 2tbsp

KashmiriChilliPowder- 2tsp(This chilli powder is very mild and gives
color to the dish. I use them in most of my dishes.)

Coriander Powder-1 tsp

Turmeric Powder - 3/4 tsp

Garam masala - 1/4tsp

Fresh Cream - 1 cup

Butter - 2tbsp




Method:-


Initial Preparation:- Initial preparation is a little time consuming.But after this its really very simple and easy to make..



1) If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried paneer that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.


2) Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This
paste makes the gravy rich in taste.


3) Blanch the onion cut into pieces for about 15mts. If you are using microwave for blanching then keeep the onions for about 10mts on high. And puree them.

Actual Preparation:-

1) Heat butter in a kadai and add the onion puree and saute till they turn light brown in color.(This is also known as brown paste)

2) Add Ginger-Garlic paste to the brown paste mixture and saute for sometime.

3) Then add the Kashmirichillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.

4) Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.

5) Finally garnish it with freshcream.



Serve it with chapathi ,poori, naan , parata.