Feb 26, 2010

Save the day Shrimp

This is yet another recipe from Durga. Since I've already given an intro abt her in the Fish fingers recipe, let me move fwd with how she came up with this name. As in any cooking, she went wrong with her sidedish preparation one day and it was this easy-to-prepare shrimp recipe which saved her day :) Now u knw why itz called "Save-the-day" Shrimp :D Letz move on to the recipe, saying a quick thanks to her for sharing it...



INGREDIENTS
  1. shrimp
  2. onions
  3. ginger(finely chopped)
  4. garlic(finely chopped)
  5. turmeric powder
  6. salt
  7. besan flour(adhan nambo kadalai maavu)
  8. rice flour(thamizhaakam- arisi maavu:)) 
  9. all purpose flour
  10. chilly powder
  11. kung pao stir fry sauce
  12. oil
PREPARATION:
  1. wash and devein shrimp.marinate with turmeric powder n salt.
  2. add besan flour,rice flour and all purpose flour about two teaspoons each(increase the quantity if you are making a large quantity of shrimp).
  3. now add a little salt n chilly powder to the shrimp batter mix and deep fry till golden brown.
  4. keep the deep fried shrimp aside .
  5. now heat a pan with a little oil.
  6. add the finely chopped ginger,garlic and diced onions and stir fry them.
  7. now add the kung pao sauce and a little salt.
  8. add the shrimp to sauce and stir fry for a few minutes.
  9. serve hot.
Note : If you are too health-conscious then you can skip the shrimp fry part and juz cook it in the prepared sauce. It tastes yummm then too :)

Feb 25, 2010

Sambar Bhel Puri



Hope I don't sound nuts with a recipe title like this :( Well, the fact is, yeah, it is a bhel puri made out from sambar(mostly leftover sambar @ my place) and I had no other name for it...for me n my family, it sure is an easy breezy way of preparing bhel puri...n tatz hw i ended up with this name...Hope i've done justice...If no, Sorry, I can't change it ;) So juz bear with me :D

Coming to how this recipe started...This has been hovering around me since my childhood days n as far as i remember this came from my bro, who loves to experiment his food. During one of our summer
holiday visits to Coimbatore this recipe was declared as an official family fav :) All my cousins, bro n me are die-hard fans of the bhel puris, especially the roadside prepared ones..hehehe...I knw itz nt healthy..bt it was yummy...Once again, for me, taste goes first...i was nt so very health conscious atleast in my childhood days....as a matter of fact, who wud ever be.... Coming back to the story, we were so crazy abt it tat v wud end up asking it almost 3 times a week...Since parents, had to act like parents, they wud say a big "NO" to it if asked more than once a week...Tatz wen v ended up with the plan of preparing bhel puri ourselves...hmm...once again was forced to prepare a recipe ;) V had puffed rice(pori) and the basic veggies like onion and tomboys(Tomatoes)...wat v did nt have was the sauce...all we had was the sambar my chithi prepared for the day....So we went with it...We also added some tomato ketchup to it, cos u knw, No Kid says NO to Tomato ketchup :D We were no different......n when v tasted it, we went yummmmmmmmm......Since then itz been our official kids fav sambar bhel puri :) Thou I've termed it as Kids fav, even nw, I make sure, I prepare extra sambar so that I can have my share of bhel puri from it :)
       I've already given the recipe in the story above, bt people who did nt have the patience to read it, can sure get the recipe from below :)


Preparation:

Pori(Puffed Rice) + Sambar + Onion Finely chopped + Tomatoes finely chopped + Roasted Peanuts + Coriander leaves and then Tomato Ketchup. Mix all this well. Your easy sambar bhel puri is ready to eat :)

Feb 21, 2010

Fried Rice-Pulao Fusion


Ingredients:
  • Basmati Rice - 1 cup
  • Water - 1.5 cups
  • Oil - 1 tbsp
  • Onion - 1 medium
  • Garlic pods - 4
  • Spring onions - 4
  • Veggies like carrot, beans, peas, capsicum and corn - 1 cup
  • soysauce - 2 tsp
  • Vinegar - 1 tsp
  • Pulao Mix (MTR) - 1 tbsp
  • Coriander leaves for garnish
  • Salt and pepper as req
Preparation:

Cook Basmati Rice and spread it out to cool.
In a pan, add some oil. Once the oil is hot add finely chopped onion and garlic pods. Also add the lower portion of the spring onions. Saute till the onion changes color. Then add the veggies of your choice. I used carrots, beans, peas, capsicum and corn. Saute till the veggies get well cooked. Then add some soysauce and vinegar to it. Saute for a minute and then add the Pulao masala. Saute for less than a minute and then add cooked rice to it. Add req salt and pepper. Mix everything well and then garnish with the remains of the spring onions and coriander leaves.

Loved this fusion of Fried Rice and Pulao. Give it a try and lemme knw how much you liked it.

This recipe goes to Food for 7 stages of life event hosted by  Radhika and Sudeshna
Logo of the event:

Also sending the below recipes to the event:



Feb 19, 2010

Spicy Salmon in a bed of veggies(Baked)


When Gayathri has been posting some healthy soups this week, I knw I entered into the scene uninformed with a not-so-healthy yet yummy(i'll go always for the yummy stuff than the healthier one ;) ) fish fingers in my last post. Everything is fair in love n war. I think food shud also be added to it...Wat say guys ;) Nw, to make sure that I'm on track with Gaays, I've added this healthy version of fish. Yeah, itz a Baked Spicy Salmon on a basket of veggies. If you are not much of a veggie lover, try tis...I'm sure you will gulp down more veggie than you imagine..Now letz move on to the post...

Ingredients:
  • Fish (I used Salmon)
  • Fish Fry powder or any spice pdr of ur choice
  • Veggies of your choice
  • Pepper pdr 
  • Salt

Preparation:

Apply Fish fry powder paste to the fish. You can also substitute the fish fry pdr with chilli pdr, garam masala, turmeric pdr and lil salt. Marinate fish for half an hour.

Preheat oven to 450degrees. Meanwhile cut veggies of your choice. I used onions, garlic pods, tomatoes, capsicum, bittergourd, brinjal, carrot. To this veggies add lil extra virgin olive oil, salt and chilli pdr. You can omit chilli pdr if you want to. Now grease the baking pan and then spread the veggies. Top it with the marinated fish. Add some pepper pdr to the fish. Bake it for 10 minutes on both sides.

Squeeze some lemon juice and garnish with some coriander leaves before serving.

Feb 18, 2010

Fish Fingers

This recipe is from someone whom I've seen grow....She is like my lil sis thou these days she seems more of a friend...Her name is Durga aka Jillu :) Thanks to her for sharing this recipe. Cannot stay away from thanking her mom cos she is the prime inspiration for cooking, both to Durga n me...I still remember the yummy dishes aunty used to make during my childhood days...Best way to enter a man's heart is thr
u is his stomach...

Totally agree, with a small change...yeah, replace man with woman nw ;) Aunty sure made her way to my heart easily thru her delicious dishes...nw itz her lil one following her footsteps..way to go Durga n thanks once again for sharing the recipe...Below is the recipe from her..

INGREDIENTS

  • fish-(tilapia wud be gud)
  • onions-small cup,finely chopped
  • green chillies-3-4
  • ginger garlic paste
  • besan flour
  • soy sauce(if u like the taste)
  • bread crumbs
  • one egg
  • chilly powder
  • coriander leaves
  • salt
PREPARATION
  1. wash the fish in salt and turmeric powder.keep the tilapia fillets in microwave (medium)...for ten minutes...untill cooked...(fish cooks fast...but must bear the smell:))
  2. heat little oil in a frying pan..add the chopped chillies and onions.fry nicely.add the ginger garlic paste and fry as well.
  3. now shred the fish...add the fries onions mixture to the fish.
  4. add salt,chilly powder and coriander leaves (soy sauce is optional)
  5. mix nicely and add besan powder(adhan kadalai maavu:)) if required(jus to bind the mixture)
  6. now make fish fingers(cutlet maadhiriyae dhan)..make in finger shape..
  7. beat the egg and dip the fingers in the egg and rollover the bread crumbs...(u can freeze these fingers for a day or two)..or fry them immediately...
  8. heat oil and fry the fish fingers in medium flame untill golden brown.
  9. serve hot with tomato ketchup.

Sweet Corn Soup


Ingredients needed :
  • Mixed vegetables (carrots, french beans, ) - finely chopped 2 Cups.
  • Sweet corn - 2 cup (I used frozen )
  • finely chopped onions - 3 tsp.
  • salt and pepper to taste
  • oil / butter / ghee - 1/4 tsp.
  • water - 3 cups

Method :

Boil sweet corn with less water for few mins and keep it aside. Heat the pan, add oil + onions saute for few mins. Add the vegetables + 1/2 cup sweet corn and saute for a few minutes. Add 3 cups of water , salt and pepper and allow it to boil till the vegetables are tender , meanwhile make a paste of the remaining sweet corn , by running it for few secs. in mixie ...and set aside. Once the vegetables are cooked add the sweet corn mixture and if needed and little more water and allow it to boil well , Serve hot.

ps: hope I am not boring you all with Soup recipes continuously ....

Feb 17, 2010

Hot Vegetable Clear soup



Ingredients needed :
  • Carrots, french beans, broccoli, sweet corn , mushroom - finely chopped 2 Cups.
  • Finely chopped garlic
  • finely chopped onions
  • salt and pepper to taste
  • Corn flour paste - little



Method :

          Heat a pan add the onions and garlic and saute for few mins. Add the vegetables and saute for a few minutes. Add 2 cups of water , salt and pepper and allow it to boil till the vegetables are tender, to make the soup slightly thicker add cornflour paste (cornflour mixed with little water).. 
Serve hot ...

Note : 
you can add water as needed ...as my husband wanted more veges ....I added little water ... and if you wish add little soya sauce to taste better...

Feb 15, 2010

Khasta Kachori - ICC

The recipe chosen for January month in Indian Cooking Challenge by Srivalli is Kachori . She gave us three filling options , and I have chosen Moong dhall filling.

  • Resting Time for the Dough is app 1/2 hr - 1 hr
  • Frying time for the Kachoris - 20 mins for each batch app.
  • Soaking Time for the Filling is app. 1 hr
  • Cooking Time for the Filling is app 15 mins
  • Yields - 15

For the Dough :


Ingredients Needed:
  • All purpose flour / Maida - 2 cups
  • Oil/ Ghee - 1/4 cup 
  • Salt - 1/2 tsp
  • Water for kneading

Method :

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture. Slowly add water and make a soft dough. Knead well for about 8 minutes. Cover and keep aside to rest for atleast half hour.
    Special Tips / Notes for the dough:

    Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel. 
    The dough could spring back for many reasons: dough is too cold (If wet cloth is used) ,dough is not soft enough , not kneaded for enough time,oil is less, not rested enough.

      Fillings : Ingredients Needed:
      • Split Moong Dal (yellow) - 1/2 cup
      • Cumin Seeds - 1 tsp
      • Hing / Asafoetida - a pinch
      • Curry Leaves - 2 tsp chopped fine (opt)
      • Green Chilli - Ginger paste - 1 tsp
      • Sauf / Fennel seeds powder - 1 tsp
      • Garam Masala - 1/2 tsp
      • Red Chilli powder - 1/2 tsp
      • Mango powder / Amchur - 1 tsp
      • Oil - 1 tsp
      • Salt to taste

      Method :

      Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well. Grind the dal to a coarsely. (Will resemble Idli Rawa)
      Heat oil in a pan. Add the hing and cumin seeds. Once the seeds splutter add the curry leaves, Add the dal. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan. Cook for another 10 minutes on low till the dal turns slightly brown. Add all the masalas. Cook for few minutes till the aroma of the spices hit you,add Salt. Remove from heat and keep aside to cool.

        Special Tips / Notes for the filling:

        The fillings have to be really dry if not when rolling they will ooze out. Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

          To Make Kachori's:


          Make a small ball from the dough. Roll out into a 2 inch diameter circle.Or flatten the ball using your fingers having the center thick and sides little thin. Place about 1.5 tsp of the filling in the center of the rolled dough. 
          Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. 
          Repeat with the remaining dough, meanwhile, heat some oil for deep frying. The oil should not become smoking hot.Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. 
          Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them. After it rises up (about 2 minutes), turn it over. Cook for about 6 to 10 minutes till the side down gets a golden brown color. Turn and cook the other side for another 6 minutes or till its golden brown in color. 
          Remove when done, cool and store in airtight container. Serve with coriander chutney and tamarind chutney.

            Special Tips / Notes for making the Kachoris:

            You can fry 3 kachori's at a time. The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold. It will not be crisp if the oil is too hot.


              Thanks a lot Srivalli , for making us to do lot of new recipes ....enjoyed doing it , came out well.

              Feb 12, 2010

              Bottlegourd fry

              Preparation:

              Mix chilli pdr, turmeric pdr, salt, coriander pdr and lil cornflour pdr with water to form a paste. You can also add or remove masala pdrs to the ones listed as per ur choice. Cut the bottlegourd to long stripes. Coat the bottlegourd with the masala paste and then deep fry them oil. Crunchy and tasty Bottlegourd fries are ready.

              Note : For a healthier version, I am planning to bake the same in oven next time. Will update how it turned out once I'm done.

              Feb 11, 2010

              Broccoli Carrot Soup

              Ingredients needed :

              • Broccoli - 1
              • Medium size Carrot - 2
              • Water - 1 or 2 cups
              • Salt - little
              • Pepper - little
              • Cornflour - little
              • Butter - little
              Method :

              Chop broccoli and carrot and in a pan add little water and allow it to boil, mix cornflour and little water and keep it aside. Once it is cooked remove the pieces from water , we can make use of the remaining water , keep it aside ..allow it to cool well , then blend it in mixie and keep it ready and in the pan add the blended mixture add the water just heat it for few mins. now add salt + pepper powder and to get it slightly thicker in texture ...add the cornflour paste and serve it in small cup and on top add less than half tsp. of butter
                Happy to share an award we recieved Kreativ Blogger Award from our friend Padma few days back. Thanks a lot Padma and so kind of you to share it with us



                This Kreativ Blogger Award comes up with some set of rules and here are the rules

                1.Thank the person giving the award.
                2.Copy the award to your blog.
                3.Place a link to their blog.
                4.Name 7 things people don't know about you.
                5.Nominate 7 bloggers
                6.Place a link to those bloggers
                7.Leave a comment letting those bloggers know about the award.

                Let me take the pleasure & honour to write about Kavitha :
                7 things about Kavitha :
                1. She is the best Daughter , Sister , Wife and a Mom.
                2. Really lucky to have her as my friend , companion ...She is a gift to my life
                3. She loves cooking and tries all new varieties
                4. She loves to be more with her friends and family members ...
                5. She loves listening to songs ...without music it is really tough for her.
                6. she is best home maker, and take care of her family very well.
                7. she is the best gift for her hubby and his family
                And about Me from Kavitha :
                1. loves to experiment cooking, thou she does nt get much chances for it ;)
                2. very very friendly
                3. loves to blog
                4. loves music
                5. loves and nvr hesistates to learn new stuff
                6. no ego watsoever
                7. will tune to any place
                And it is now time to pass this award to 7 blogger friends :
                1. Divya Vikram
                2. Shama Nagarajan
                3. Nithya
                4. Prathiba
                5. Devi Meyyappan
                6. Pari
                7. Padhu

                Feb 10, 2010

                Spicy Capsi-Coriander Chutney

                Preparation:

                In a pan, add some oil(1/2 tsp). Once heated, add garlic(5 pods). Saute it and then add 1 green chilli to it. Now add capsicum (1 large) + tamarind pulp + salt. Saute till the raw smell leaves and then switch off. Once switched off, add coriander leaves and saute for a minute. Allow it to cool, add a tbsp peanuts and then grind it to a paste consistency after adding lil water. Temper it with vadam or with mustard seeds and urad dhal.

                Note : You can also substitute peanuts with pottu kadalai.

                I used this chutney as a spread for my sandwich(shown in pic above)....You can also use it as a dip for dosa n idli.

                Feb 9, 2010

                Baked n Microwaved (Baby) Potato Fry


                Ingredients:
                • Oil - 2 tsp
                • Baby potato - 4 or 1 large potato
                • Chilli pdr - as req
                • Turmeric pdr - as req
                • salt - as req
                Preparation:

                Preheat the oven to 250degree.
                If using baby potatoes, then cut them to halves. Else if using normal potatoes, then you can cut them to bite size pieces.
                Mix Chilli pdr, turmeric pdr and salt in oil and then marinate the potato in this for sometime.
                Bake the marinated potatoes in a conventional preheated oven for 5 minutes. After it is baked, take the potatoes out, give them a stir and then microwave it on high power for 8 minutes.

                Crunchy and healthy potato fry is ready. It is an excellent appetizer and also goes great as a side dish.

                Feb 4, 2010

                Kaati Roll


                Cudn't ask for a much easier recipe, both to prepare and to blog :)Chk tis out, make it and enjoy....

                Procedure:

                oil + onion + ginger finely diced + green chilli + capsicum + chat masala + tomato ketchup + chilli sauce + paneer slices + salt.
                Make roti (preferable romali roti). Then put the already made masala in the center and roll it well. Cover it with a foil paper to stop it from being soggy.

                Feb 3, 2010

                Falafel


                Had been on a trip to Egypt recently and this was one of the most wanted food I came across. It was so popular and cud be easily caught hold of starting from the streets to the 5 star hotels. It's something like our very own bhel puri, n if asked I would categorize it under a chat item :) Having becoming a veggie recently, this food was my savior during the trip. When we were on the cruise, this was served during the Egyptian special food day...n I made sure to get the recipe from the chef....Loved it and here comes the recipe for the same. I did not get a picture of it, as I was so busy gulping it down then ;) So I've browsed for a pic n here it is...


                Ingredients:
                For Falafel:

                Dried Chickpeas - 1 cup
                Onion - 1 large
                Garlic - 2 or 3 cloves
                Fresh parsley - 2 tbsps
                Coriander leaves - 2 tbsps
                Coriander pdr - 1 tsp
                Cumin - 1 tsp
                Flour - 1 tbsps
                Salt -as req
                pepper - as req
                egg - 1 (opt)
                Oil for frying

                Procedure:

                Soak chickpeas overnight in water.
                Combine chickpeas with garlic, onion, coriander, cumin, parsley, salt and pepper. Add flour and egg(optional) to bind  the ingredients together.Mash the chickpeas well when you mix the ingredients. You can use a food processor for this. once you make a thick paste out of it, make small balls. Slightly flatten and deep fry it oil until golden brown.

                Serving Suggestion:

                Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

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