Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

June 30, 2010

Authentic Chettinad Chicken Kuzhambu



When I think of Authentic Chettinad dishes, I just go to the one and only Solai Aunty's True Chettinad Kitchen for it. I have prepared another Chettinad Chicken Gravy..but it was my style. I was planning to try this recipe for a long time. As Sunday afternoon is reserved for spicy non veg dishes I prepared this gravy and it was an instant hit.As the recipe was from a experienced cook, did not want to do any changes just followed the recipe.It's surely a must try recipe.Never miss it when you have the time !!!!

For the kuzhambu milagai thool mentioned in the marination section, I had used Aachi brand thool which is good and has good flavor.


Ingredients

Chicken - 1 lb
Pearl Onions - 30 no
Tomato - 2 no
Garlic pods - 15 no
Turmeric powder - 1/4 tsp
Curry Leaves
Coriander Leaves
Mint Leaves
Salt for taste
Oil - 3 tsp

For Marination

Ginger Garlic - 1 tsp
Kuzhambu Milagai thool - 1 tsp
Salt - little
Curd - 1 tsp

For Grind 1

Ginger - 1 piece
Garlic - 10 pods
Pearl Onion - 10 no
Green Chilly - 2 no
Chilly Powder - 1 tsp
Coriander powder - 2 tsp

For Grind 2

Grated coconut - 5 tbsp
Cashew nuts - 6 no
Fennel seeds - 1 tsp

For Seasoning

Cinnamon - 2 no
Fennel Seeds - 1/2 tsp
Clove - 2 no
Cardamom - 2 no
Bay leaf - 2 no

Method
  • Wash and cut chicken to medium size pieces.
  • Marinate the chicken with the ingredients mentioned under marination for about 1 hour.
  • Grind the ingredients mentioned in grind 1 and grind 2 into separate paste and keep aside.
  • Heat kadai, add oil and add items given under seasoning one after other in medium flame.
  • Add chopped pearl onions followed by crushed garlic and saute until it onion turns translucent.
  • Add curry leaves followed by tomatoes,salt,turmeric powder and saute well until oil separates.
  • Add ground masala 1 and saute well until raw smell is gone.
  • Sprinkle little water to the masala so that it is cooked well.
  • Add chicken and mix well. Roast the chicken in the masala for few minutes in medium flame.
  • Add little water and allow it to cook in a closed state for 10 minutes.
  • Add ground paste 2 and allow it to cook for 5 - 7 minutes.
  • Garnish with chopped coriander leaves and serve with hot rice/rotis.

June 24, 2010

Plantain and Egg Plant Roast



This one is a different dry dish which MK made yesterday. When I was preparing dinner he was making this dish and I was really doubtful on what he was doing. But did not question him as normally the final outcome of his cooking would be tasty. As expected or should I say more than what I expected, it tasted awesome and turned out be a great side dish. It is a different combination which I had never tried before.He made it using our electric griddle with very less oil . I simply loved the color and taste and enjoyed eating it... It's surely a must try dish !!!

Ingredients

Plantain - 2 no
Egg Plant (lengthy ones) - 2 no
Onion - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Soy Sauce - 1/2 tsp
Curry Leaves
Coriander Leaves
Jalapenos - 1 no
Lime Juice - 1tsp
Salt for taste
Oil


Method
  • Cut the plantain into two halves and microwave it for about 5 mins sprinkling little water and salt.
  • Now the outer green layer can be removed easily. Cut the plantain into thick circles
  • Cut the eggplant into thick circles and onion into desired shape.
  • Place the plantain and egg plant pieces in a vessel and add the chilly powder, turmeric powder, salt (remember the amount you added to cook the plantain) and mix well until they are well coated.
  • In a griddle or pan, sprinkle little oil and place the pieces and roast it carefully. Sprinkle water now then to make sure they are not too dry.
  • When the vegetables are 3/4th cooked add the onion, chopped jalapenos and saute everything together.
  • When it is cooked add the soy sauce, lime juice and saute for few minutes.
  • Garnish with freshly chopped curry leaves and coriander leaves.
  • Serve Hot.

June 21, 2010

Onion and Potato Bhajji


Bhajji or Fritters is a easy to make evening snack that can be enjoyed with tea or coffee. After office we were tired and badly wanted to have something spicy..no mood for cookies or anything of that sort.So we went through our pantry and found the besan flour pack, at once decided to prepared this and totally enjoyed it.

This recipe can be made with onions, potatoes and Chillies.We made chilly bhajji's too..but did not last long.Crispy Onion Bhajji is sent to the Healing Foods - Onion event started by Siri and guest hosted by Priya of Priya's Easy N and Tasty Recipes.

Ingredients

Onion - 2 no
Potato - 1 no
Besan Flour - 2 cups
Corn Flour - 3 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt for taste
Oil for deep fry

Method
  • Cut the onions and potatoes into thin slices.
  • To a bowl add besan flour, corn flour, turmeric powder, chilly powder, salt.
  • By adding water slowly, mix all ingredients into a little watery paste.
  • Heat oil and carefully drop the onion and potato slices after thoroughly dipping into the batter.
  • Fry in medium heat until it turns golden brown.
  • Remove excess oil using tissue and Serve hot with spicy chutney.

June 17, 2010

Shrimp Fry



When we went for monthly grocery shopping to COSTCO these jumbo shrimps caught our eyes. We were having a dilemma between the shrimp and King crab..I have not cooked crab till now and had tasted it only once till now. As it was very expensive, did not want to take any risk and settled with the shrimp. Normally we make gravy or thokku with the shrimp but this jumbo needs to FRIED !!! Anything that to be fried will be handed over to MK.It tasted so good and everyone loved it.. Worth trying !!!!

Bigger the shrimp easier it would be to de-vein it. Cleaning is a very important task when we plan to cook shrimp. To de-vein, use a small, sharp knife and make a small slit on the back of the shrimp and pull out the black vein like stuff. Clean well in cold water for at least 5 times. One more thing, my MIL always says not to give shrimp to kids below 5. It might cause some digestion problems in them.


This is sent to the CWS - Pepper event guest hosted by Padma of Padma's Recipes and started by Priya of Priya's Easy N Tasty Recipes

Ingredients

Jumbo Shrimp - 10 - 12 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cinnamon powder - 1/4 tsp
Ginger Garlic paste - 3/4 tsp
Pepper Corns - 1/2 tsp
Cardamom powder - a pinch
Red food color - a pinch (optional)
Yogurt - 1 tsp
Lemon Juice - 1 tsp
Salt of taste
Oil for frying

Method
  • Remove shells, de-vein and clean the shrimp. Pat dry to remove any water.
  • Place the shrimp in a vessel and add chilly powder, turmeric powder, cinnamon powder, cardamom powder, crushed pepper corns,ginger garlic paste, salt, yogurt, lemon juice.
  • Mix the food color in drops of water and add it to the shrimp.
  • Marinate for about 1 hour.
  • Heat oil, carefully place the shrimp in the oil and take out when it is golden brown.
  • Place fried shrimps on a tissue to remove excess oil.
  • Transfer it to serving plate and garnish with fresh coriander and fries chillies !!!

June 16, 2010

Mango Rice



Mango Rice has become a big hit in my family. This is one of the recipe I wrote it down from my Mom long time ago. Planning to prepare this dish I would buy 2 or 3 mangoes every time I go to the Indian stores. But we will end up eating them raw with salt and chilly powder.Still I feel the sour taste in my mouth. Back in India whenever I go to Nalli (Silk House in Chennai) first my eyes onto the mango slices being sold outside the shop. MK would scold me for eating on the road..but I never used to listen. During our last vacation, MK also joined the club and we were roaming thorough out T.NAGAR with the Mango slices in our hands :-)

Coming to the recipe it is similar to our good old lemon rice but addition of mango adds more taste. Shweets started to love this a lot. Whenever I ask what she wants to eat..she says "MANGO RICE" be it breakfast, lunch or Dinner time. Surely kids will like it.Try and Enjoy !!!!


Ingredients

Cooked Rice - 2 cups
Grated Mango - 1 cup
Grated ginger - 1/4 tsp
Mustard - 1/2 tsp
Asafoetida - 1 pinch
Channa Dal - 1 tsp
Urid Dal – 1 tsp
Dry Red Chilly - 4 no
Peanuts - 1 tsp
Turmeric Powder -1/4 tsp
Curry leaves
Salt for taste
Oil - 2 tsp

Method
  • Cook the rice with 1/4 tsp oil so that rice is not sticky.
  • Heat oil, add mustard and allow it to splutter in medium flame.
  • Add asafoetida, channa dal, urid dal, peanuts, curry leaves, grated ginger and red chillies one after the other in medium flame.
  • Add the turmeric powder, grated mango, salt and mix well.
  • Cook the mixture for 3-4 min.
  • Add the mixture to the cooked rice and mix well.
  • Serve Hot with pappad or chips.

June 15, 2010

Mixed Vegetable Curry

Here we get fresh vegetables in the Indian stores on Thursdays. So normally we try to finish off every week's stock before that...but sometimes we fail and end up throwing way stuff :-( which makes me feel bad. The mixed vegetable curry is a savior on such situations. We can add any veggies you wish and can be prepared as a thick gravy and served along with rotis ,naan for dinner or make it dry and serve it along with rice for lunch or for serve it for both lunch and dinner LIKE ME !!!


I had used Carrots, Cauliflower, Potato, Peas for the curry. Other suggested vegetables would be Capsicum,Green Beans, Corn, Broccoli. Normally I add tomato sauce to this curry and reduce the amount of actual tomatoes. This gives a better taste and color.Try out !!!

I'm sending this to the Healing Foods - Onion event guest hosted by Priya Started by Siri and to Think Spice - Think Garam Masala event guest hosted by Sara started by Sunitha.

This Mixed Vegetable Curry is being featured in the Indian Cuisine Feature post at Lisa's blog Korean American Mommy


Ingredients

Cauliflower - 1/2 floret
Carrot - 3 no
Potatoes - 2 no
Peas - 1 cup
Onion - 2 no
Tomato - 1 1/2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger Garlic Paste - 1/2 tsp
Tomato Sauce - 1 tsp
Coconut Milk - 2 tbsp
Curry Leaves
Coriander Leaves
Cardamom - 2 no
Cumin seeds - 3/4 tsp
Salt for taste
Oil - 3 tsp

Method
  • Chop the vegetables into small pieces and microwave with little water and salt for about 4 min.
  • Chop 1 onion, tomatoes into small pieces, saute them in 1/2 tsp oil and grind it to fine paste.
  • Heat remaining oil, add the cardamom and cumin seeds in medium flame.
  • Add the remaining chopped onion, curry leaves and saute until onion turns translucent.
  • Add the ginger garlic paste, ground onion tomato paste and saute well in low flame.
  • Add chilly powder, coriander powder, garam masala, turmeric powder,salt(remember the amount of salt added while cooking the veggies) and mix well.
  • Add the cooked vegetables,tomato sauce, and mix thoroughly and cook in closed state with little water.
  • Once the vegetables are cooked add the coconut milk and cook for additional 5 min.
  • Garnish with freshly chopped coriander leaves.
  • For dry : Saute for additional few minutes in open state.

June 14, 2010

Won 100$ Giveaway and Carrot Cabbage Stir Fry

I got lucky again !!!!! Won 100$ giveaway at Snacksgiving..Check out for the details here.I'm totally excited and still not yet decided on what to select. Thanks to Snacks giving, and beso.com.

Carrot and Cabbage are great combination for making side dish for rice items. I simply love it from my childhood and always get reminded of my little sister who always wanted to have this veggie mixed with white rice. Shweets loves it a lot !!!


Sending this to Vegetable Marathon - Carrot Event hosted at Seduce Your Tastebuds by PJ started by Silpa.

Ingredients

Grated Carrot - 2 cups
Grated Cabbage - 2 cups
Grated Coconut 2 tbp
Onion - 1 no
Curry leaves
Mustard - 1 tsp
Urid dal - 1/2 tsp
Red Chilly - 3 nos
Salt for taste
Oil 2 tsp

Method

  • Heat oil, add the mustard, urid dal in medium flame.
  • Add onion, curry leaves and saute until onion turns translucent.
  • Add red chillies, followed by the grated carrot, cabbage and salt.
  • Sprinkle little water and allow the veggies to cook.
  • When it 3/4th cooked add the grated coconut.
  • Serve Warm with rice.

June 11, 2010

Soya Chunks Masala

Normally I buy Soya Chunks to add them in vegetable briyani but totally forget about the chunks when I make the briyani. After a enjoyable weekend at the mighty Niagara we did not have any vegetable, suitable to make curry for our dinner. Got reminded of the chunks and prepared this spicy Soya Chunks Masala and served it with Naan. Try and Enjoy !!


Sending this Spicy Soya Chunk Masala to Healing Foods - Onion event guest hosted by Priya started by Siri and to Think Spice - Think Garam Masala event at Sara's Corner started by Sunitha.

Ingredients

Soya Chunks - 1 1/2 cup
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 1 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coconut milk - 1/2 cup
Cashew nut - 5 no (optional)
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 3 tsp

To Grind

Pepper Corns - 1 tsp
Cumin Seeds - 1 tsp
Red Chilly - 4 no
Grated Coconut - 2 tbsp

To Season

Cinnamon - 2 no
Cardamom - 2 no
Fennel - 1/2 tsp

Method
  • Boil 2 cups water with little salt and drop the soya chunks. Cook in medium flame until it becomes double in size.
  • Drain the water and chop the chunks into small pieces.
  • Dry roast pepper, cumin, red chilly and grind it to coarse paste along with grated coconut.
  • Heat oil, add cinnamon, cardamom and fennel one after the other in medium flame.
  • Add finely chopped onion and curry leaves and saute well.
  • Add ginger garlic paste in low flame and cook until its raw smell is gone.
  • Add finely chopped tomatoes and cook until it is mushy.
  • Add turmeric powder, chilly powder, garam masala, ground paste, salt and mix well. Cook until oil separates.
  • Mix the soya chunks until the masala is well coated on the chunks, add little water and cook for about 5 min .
  • Add the coconut milk,cashews cook and for additional 5 min or until oil separates.Garnish with freshly chopped coriander leaves and Serve Hot.

June 10, 2010

Celebrating MOM event round up !!!!!

I have never stayed without my Mom till marriage and never realized I would miss her so much. I would sit and think what all she used to do, to make our life's easier. So in whatever I do, I wanted to give her a special place and came up with the idea of this event. But I was a little hesitant as I was relatively new to the blogging world. But now I'm extremely happy that I decided to give it a shot.



Here I'm with the round up of my first Blog event "Celebrating MOM". I have posted the recipes in the order I received it. Special Thanks to Sathya, Priya, Nithu, Sanyukta,and Menaga for sending in a lot of their Mom's specialties.





Aruna Manikandan of Veggie Paradise has shared Tomato Rice one of her Mom's Specialty 




Prani of PranisKitchen sent her Mom's favorite  KadalaPradhaman






Cham of Spice-Club sent her Mom's Favorite Mysore Pak







Sudha of Malaysian Delicacies sent her White Chocolate Peach Ring Cake






Priya Mitharwal of Mharo Rajasthan's Recipe sent a delicious sweet Kalakand  one of her Mom's favorite






Sathya Sridhar of Samayal Corner had sent her Mom's speciality Tomato Kuruma






Nayna of Simply Food sent her Saffron Cardmom ice cream






SS from SS blogs here sent her Mom's specialty Apple Jam !!!!






Preethi from Write food sent her Mom's Famous Tea Cake








Sathya Sridhar from Samayal Corner sent her Kadala Curry







Sathya Sridhar of Samayal Corner sent in Kola Urundai her Sunday Special







Sathya Sridhar of Samayal Corner sent in Lamb Kuruma







Yet another Sathya's Mom's Specialty one and only Chicken Biryani








Sathya's next sweet entry Rice and Dal Payasam








Crispy Masala Vadai from Sathya's Samayal Corner







Awesome Breakfast recipe Idiyappam from Samayal Corner







Evergreen Ven Pongal from Sathya's Samayal Corner





Spicy and Tangy Brinjal Curry from Sathya



Sp and Mj from Turmeric n Spice had sent in Kesari bhaath and Khara bhaath which they had learnt from their Mom !!!








Suma from Veggie Platter sent in her Mom's specialty Guntha Ponganalu









Suma's sent in her Yogurt Rice and Mangoes with fond memories of her Mom !!!







Niloufer from Kitchen Samraj sent this Innovative Adukku Cake one of her Mom's specialty







Healthy Ladoos from Rachana of Sizzle N Spice









Gayathri Raj of Heaven on Spoon sent her Mom Specialty Fish Pulusu 







Priya from Priya's Easy and Tasty Recipes sent in her Mom's speciality Arachivitta Kadhamba Sambar




One of Priya's Favorite dish from her Mom's Cooking - Poricha Kozhi Kuzhambu




Mouthwatering Prawn Pickle from Priya's Mom





Spicy and Tangy Garlic Chutney from Priya





Rasa Vadai
from Padmaja of Seduce your Taste buds








Sanyukta of Creative Sanyukta shared her childhood favorite Almond Milkshake







Favorite soup of Sanyukta's Mom  - Vegetable Sweet Corn Soup








Favorite Paneer dish of Sanyukta's Mom - Palak Paneer











The favorite childhood dish Samyukta's Mom left after her marriage - Gulab Jamoon






Healthy protein packed Green Channa Tikki from Samyukta's Mom




Umm Mymoonah of  Taste Of Pearl City had sent her Mom's special Pudding - Kinnathappam




Nithu Bala of Nithu's Kitchen sent her Mom's favorite Jack fruit MilkShake




Capsicum & Cashew Rice
that Nithu learnt from her Mom






Sprouted Black Channa & Tamarind Poha
Upma from Nithu





Coconut burfi
Nithu Mom's favorite..Mine too





Nithu and her Mom are great Mango Lovers..No wonder she sent this Mango Kuzhambu








Fruits and Nut Dessert
Nithu prepared for her Mom's Bday









 
Rich and creamy Mango Dessert from Nithu








Nithu sent a gorgeous colored Mango Chutney her Mom's specialty











Kanchan sent the world's best Soya Kheema from her Mom









Menaga from Sashiga sent her Mom's specialty Small Onion Chutney







Menaga's Dry Mango Seed Kuzhambu ..Sounds Interesting








Menaga's sent her Coconut Rasam







Raw Banana Puttu
from Menaga









Jay of Tasty Appetite sent in her Attukal Paya









Spinach Sesame Seed Fry
from Swathi of Zesty South Indian Kitchen







Cabbage Thoran
from Swathi her Amma's Specialty







Denny of Oh Taste and See sent in her Mom's special Chicken Briyani







Preethi Rajeev of Dreamy Delights sent her Mom's special Jalebi/Jangri







Finally My Mom's special vegetarian rice - Carrot Rice







My Mom's special Fish Gravy worth showing off !!!!






Hope you all enjoyed the colorful array of 55 wonderful dishes. This is truly a treasure as each recipe is special in a way..Either it is from a Mom or cooked for a Mom !!!!! 

Please let me know incase I have missed any recipe. Thanks to all for making my first event a super success !!!

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