Wednesday, February 18, 2009

Broccoli Curry

1/2 kg broccoli
1 tsp mustard seeds/aavalu
1 tsp minapappu/black gram
1 tsp cumin seeds/jeera
5 curry leaves
2 green chillies
1 onion finely chopped
coriander leaves

dry roast:
2 tsp sangapappu/bengal gram
1 tsp dhaniyalu/coriander seeds
1 red chillie/endumirapakaya

Pressure cook broccoli without whistle for 10 min.Keep it aside.

Heat oil in a pan . Add mustard seeds,once they splutter add black gram,cumin seeds.

Now add curry leaves ,green chillies,and onions.Fry the it till the onions become golden brown.

Now add broccoli and stir fry for 5 min on high flame and close the lid.Leave it for 10 min on low flame.

Now add dry roast powder and stir fry for another 5 min o high flame.

Turn off the gas and garnish it with coriander leaves.

Wednesday, February 11, 2009

Coconut Rice

This is a very simple and traditional recipe.

2 cups rice
1 cup coconut milk
11/2 cup water
3 red chillies
1 inch finely chopped ginger
3 green chillies
salt as required
3 tsp sanagapappu/bengal gram
3 tsp ground nut
2 tsp minapappu/black gram
2 tsp mustard seeds
10 curry leaves
3 tsp oil


Wash and drain rice .Keep it aside.

Heat oil in a pan and splutter mustard seeds, black gram,bengal gram,groundnut,red chillies,green chillies,ginger,curry leaves. Keep it aside. Add this to rice.

Now add water ,coconut milk ,salt to rice and mix it properly.

Cook it in rice cooker.

Garnish it with coriander leaves.

Friday, February 6, 2009

Chettinad Chicken

This is the delicacy of tamilnadu. This is my sure winner whenever i invite guests.

1kg chicken
2 onions finely chopped
1 tsp turmeric
5 curry leaves
2 green chillies finely chopped
3 tsp red chillie pwd
3 tsp salt
1 tomato
1 cup coconut milk
3 tsp ginger garlic paste
2 tsp poppy seeds (soak in warm water for 15 min)
coriander leaves to garnish
1 tbsp oil

Dry roast:
1 tsp cumin seeds
1 cardamom
5 cloves
1 inch cinnamon
2 tsp fennel seeds
2 tsp coriander seeds
1/2 tsp pepper corn

Wash the chicken with warm water and 1tsp turmeric.keep it aside.

Dry roast cumin seeds,cardomom ,cloves, cinnamon,fennel seeds,coriander seeds and pepper corn . Blend it to a smooth powder. Keep it aside.

Take oil in a wide vessel and heat it on medium flame. Add onions and fry it till it becomes golden brown. Add curry leaves ,turmeric,green chillies,ginger garlic paste and fry it for 5min.

Add chicken and stir fry it on medium flame for 5 min and reduce it to low flame.close the lid and leave it for 10 min.Add tomat oand fry it for another 5 min on medium flame.Meanwhile drain water from poppy seeds and grind it to a paste.

Now add poppyseeds paste,chillie pwd, salt and coconut milk , boil for 5 min on medium flame. Add dry roast powder while its boiling. Now transfer the whole content in to a pressure cooker and cook it for 1 whistle.Turn off the gas.

Garnish it with coriander leaves.

Thursday, February 5, 2009

Peanut sweet (Chikki)

Peanut sweet famously known as chikki or pallipatti in india.One of the easily prepared sweets by grandmoms.One bite is enough to bring back those old memories.

1 cup peanuts
1 cup grated jaggery
1 tsp ghee
1/2 cup water

Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown. Let it cool for a while and peel the brown layered skin . To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.

In a cooker, add grated jaggery and water and heat it on medium flame. When its boiling add ghee and stir it for a while.

Boil till the syrup thickens.You will know the thickness when you take small drop of syrup on a plate and add a drop of water. If it come easily out of the plate without sticking then its done.

Now add peanuts and stir for a minute .Take it in to a ghee or oil applied plate ,so that it doesn't stick to the plate.

Let it cool for a while and make small round balls out of it.

Wednesday, February 4, 2009

Fish Gravy

1kg fish(any kind)
3 medium onions
2 tbsp curd
2 tbsp red chillie pwd
2 tbsp salt
1 tbsp haldi
3 tbsp ginger garlic paste
2 tbsp cumin,fenugreek pwd(dry roast)(1:1)
5 curry leaves
coriander leaves (to garnish)
gooseberry sized tamarind(squeeze 3 glasses of water from it)

Take fish and cut in to big pieces and wash it with warm water

Now apply curd and little bit of haldi and leave it for 5 min .Clean it again with warm water so that the smell goes off.

Now take a pan and add 2tbsp oil and fry 5 pieces at a time on bothsides till it turns to light pink(dont wait till it becomes light brown).

Heat oil in a vessel and fry onions till it becomes golden brown . Now add curry leaves.

Now add 3glasses of tamarind water squeezed from it.when it boils add haldi , red chillie pwd , ginger garlic paste salt and close the lid and leave for 10 min on medium flame.

Now gently drop each fish in it and close the lid. Boil for another 20 min on low flame.

Now add cumin fenugreek powder and turn off the heat

garnish it with coriander leaves.