October 27, 2020

URLAI CHETTINAD


 

Ingredients:

Baby potatoes - 500 gms

salt to taste

Turmeric powder - 1/2 tsp

Oil -3 tbsp

Cardamom - 2

Cloves -3

Cinnamon -1"

Bay leaf - 1

Onions - 3 (chopped)

Ginger garlic paste - 1/2 taste

Chilli powder - 1 tbsp

Coriander powder - 1 tbsp

Tomatoes - 3-4 (chopped)

Curry leaves -  few

Black peppercorns - 1/2 tsp (crushed)

Method:

  • Peel and boil potatoes with salt and turmeric. Drain.
  • Heat oil in pan; add whole spices, bay leaf and chopped onions.
  • Stir fry till onions brown.
  • Add ginger garlic paste, chilli powder and coriander powder and fry for 3 minutes.
  • Add tomatoes, curry leaves and cook till tomatoes are soft.
  • Add boiled potatoes and season.
  • Cook on low heat to absorb the spices.
  • Lastly add crushed black peppercorns.



October 22, 2020

CHOW CHOW MASALA CURRY


 

Ingredients:

Chow chow - 2-3

Onions -2

Red chillies- -8-10

Coriander seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Coconut grated or desiccated - 3/4 cup

Roasted gram dal - 1 tbsp

Salt to taste

Turmeric - 1/4 tsp

Tamarind - lemon size

Jaggery -  small piece

Oil - 2 tbsp

Coriander leaves


Method:

  • Heat one teaspoon oil in pan; add red chillies, coriander seeds and cumin seeds and fry them.
  • Remove and grind along with coconut and roasted channa dal to make powder. 
  • Peel, deseed and cut chow chow into small pieces. Finely chop onions.
  • Soak tamarind and extract juice from it.
  • Heat oil in pressure cooker, add chopped onions and cook till they are transparent.
  • Then add chow chow pieces and cook in low flame for 5 minutes.
  • Add turmeric, salt, ground masala; mix well.
  • Add tamarind juice, jaggery and 1/2 cup of water.
  • Close the lid and cook upto 2-3 whistles.
  • Once the lid opens, check the consistency of gravy; cook if the gravy is watery.
  • Serve with rice or roti.




Velaga kaya kalchina pachadi (Roasted Wood apple Chutney)


 

Ingredients:

Wood apple - 1

Green chillies - 5-6

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Coriander leaves -  1 tbsp

Oil- 2 tsp

Garlic cloves - 4-5

Cumin seeds - 1/2 tsp

Salt to taste

Turmeric - 1/4 tsp

Curd - 1/2 cup


Method:

  • Roast the wood apple directly on flame.
  • Remove and break, take the inner portion and keep aside.
  • Heat the oil; add mustard seeds, fenugreek seeds and allow them to crackle.
  • Then add green chillies and coriander leaves and fry.
  • Remove and grind along with garlic, salt, turmeric and cumin seeds to make paste.
  • Then add inner portion of wood apple and curd and grind to make chutney.
  • Serve chutney with rice.

October 01, 2020

ORANGE TARRAGON CHICKEN

 Ingredients:

Butter -  2 tbsp

oil - 2 tbsp

Chicken quarters -4

Large onion - 1

Frozen orange juice- 150 ml

Water - 1/4 pint

Chicken stock cube - 1

Fresh tarragon - 4 sprigs (chopped)

Baste occasionally with orange juice.

Remove 

Corn flour - 1 tbsp

Soured cream - 125 ml

Method:

  • Melt butter and oil in a flameproof casserole dish and brown the chicken quarters thoroughly on all sides. 
  • Remove from dish and, if desired, skin chicken; keep on one side.
  • Chop onion finely and cook gently for 2-3 minutes in butter and oil.
  • Stir in concentrated orange juice, water, stock cube and tarragon.
  • Bring to boil and chicken.
  • Cover with lid or foil and bake in a moderate oven for 1 1/2 hours until chicken is tender.
  • Remove chicken and place down the centre of an oval serving dish.
  • Skim off any excess fat from the sauce.
  • Blend the cornflour with 2 tablespoons water and add to the sauce.
  • Return to the boil and cook for 2-3 minutes stirring continuously. 
  • Cool slightly and stir in the soured cream.
  • Pour over chicken and decorate with fresh tarragon or parsley.

September 29, 2020

ALMOND SYRUP

 Ingredients:

Almonds - 50 gms

Sugar - 4 1/2 cups

Cardamoms - 7-8

Method:

  • Soak the almonds for 4-5 hours.
  • Peel the skin and grind them with little water to make smooth paste.
  • Sieve through muslin cloth. Then again grind the cardamom along with the mixture in muslin cloth, adding little water again.
  • Now measure the almond milk then add water to make 3- 31/2 cups.
  • Now mix this with sugar and bring to boil to make a syrup of one thread consistency.
  • Allow to cool and store in bottles.
  • This syrup can be kept for a month or two without adding any preservative.

September 26, 2020

ALMOND FRUIT SALAD

 Ingredients:

Dessert apples -4 (cored) 

Peaches -4 (skinned and stoned)

Strawberries - 1225 gms

Pineapple slices - 4

Lychees - 125 gms (skinned)

Almond Syrup:

Ground almonds -2 tbsp

Water - 450 ml

Corn flour - 1 tbsp

blended with 2 tbsp water

Sugar - 3 tbsp


Method:

  • First, make the syrup. Put the almonds, water, blended corn flour and sugar in a pan and mix well.
  • Gradually bring to the boil, stirring, then simmer for 10 minutes, stirring constantly.
  • Remove from the heat and leave to cool, stirring occasionally to prevent a skin forming.
  • Slice the apples, peaches and strawberries; cut the pineapple into cubes.
  • Put all the fruit in a bowl and mix well.
  • Spoon over the almond syrup and chill before serving.

July 14, 2020

DOODH PULI

Ingredients:
Rice flour - 1 cup
Coconut - 1 (grated)
Jaggery - 1 cup
Milk - 1 litre
Cardamom powder - 1 tsp

Method:
  • Dissolve the rice flour in 2 cups of water.Bring  the mixture to a boil stirring frequently to avoid lump formation.
  • After stirring, it will form into a dough. Cool and keep aside.
  • Cook the grated coconut along with 1/2 cup of grated jaggery in low flame.
  • Stir till the mixture thickens. Cool and keep aside.
  • Flatten a lime sized dough on the palm of your hand and fill with a enough coconut mixture.
  • Fold into half moon shape dumpling. Prepare remaining dough in the same way.
  • Bring to boil the milk and reduce it into half then add cardamom powder and remaining jaggery.
  • Cook till jaggery dissolves then add dumplings and bring it to boil.
  • Serve hot or cold.
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