Saturday, July 11, 2015

Ingredients
Shrimp -20
Chilly powder-1 teaspoon
Turmeric powder -1/4 teaspoon
Rice flour -1 tablespoon
Red chilly -3
Black pepper powder -1/2 teaspoon
Garlic -10 cloves
Salt -1/2 teaspoon
Curry leaves -1 sprig
Oil -3 teaspoon
Method
Marinate the washed and divined shrimp with salt,chilly powder,turmeric powder,rice flour for 30 minutes.
Heat the oil in a pan and add the curry leaves and cut red chillies,fry it then add the minced garlic and cook for 30 seconds,now add the marinated shrimp and stir well.
Cover with a lid and cook for 5 min then give a stir and cook for 10 more min.check weather the shrimp is cooked well then add the pepper powder and remove from the heat.
 Enjoy the spicy shrimp fry.

Thursday, April 2, 2015

Ingredients
Mango -3
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Mustard -1 teaspoon
Jeera -1/2 teaspoon
Curry leaves -2 sprig
Asafoetida -2 pinch
red chilly -1
Green Chilly -1
Coconut oil -2 teaspoon
Method 
Heat the pan and add the chopped mango,salt,chilly powder and cook for a minute and keep stiring,now remove from the heat.
Heat the pan and add oil.
Add the mustard,jeera,curry leaves and allow then to splutter,now add the chopped green chillies and broken red chilly,asafoetida then remove from the stove and add to the mango mixture and stir well.
Tangy,sweet and mango pachadi is ready to serve.





Wednesday, February 18, 2015

Ingredients
Mint leaves -20
Shredded coconut -1/4 cup
urad dal -2 teaspoon
Red chilly -2
Curry leaves -2 sprig
Tamarind -1/4 inch piece
Pepper corns -4
Salt -1/2 teaspoon
Mustard -1/4 teaspoon
oil -3 teaspoon
Method
Heat the pan and add one teaspoon of oil then add the curry leaves,urad dal,red chilly,peppercorns,tamarind and fry them,now add the washed mint leaves and saute for a mintue.
Add the shredded coconutand stir well and remove from the stove,after the mixture turns to room temperature.grind them to a fine paste.
Heat oil in a pan and add the mustard seeds,after it splutters add curry leaves and fry them then add the ground chutney and mix well.(If required add water to chutney to get a required consistency).
Remove from the stove and serve with idli,dosa or any variety rice.




Saturday, March 22, 2014

Ingredients
Flatten Rice/Poha/Aval -2 Cups
Oil -2 teaspoon
Peanuts -3 table spoon
Broken bengal gram/pottukadalai-2 tsp
Turmeric powder -1/4 teaspoon
Chilly powder -1/2 teaspoon
Curry leaves -1 sprig
Salt -1/2 teaspoon

Toasting Poha/Aval
In Microwave
Spread the poha/aval in a microwave safe plate and cook for 1 minute then stir the poha,if it is crispy then remove from the microwave else cook for 1 more minute.Mostly they get crispy in 2 minutes.
In Pan
Heat the pan and add the poha/aval and stir it continuously for 3 minutes or until it gets crispy
Method
Heat oil in a pan,add the curry leaves and fry it .Add the broken bengal gram
and roasted peanuts and fry them.
Now add the turmeric powder,chilly powder,salt and stir it,now add the toasted poha/aval and mix well .Remove from heat and enjoy the healthy,crispy and quick snack.

Note
We can also add cashew nuts,it makes the snack more rich in taste.
Cool them and store in a air tight container and they remain good for 10 days.
Don't over fry the poha.


Sunday, February 2, 2014

Ingredients
Small Potato -6
Onion -1(Big)
Tomato -2
Garlic -6 clove
Ginger -1/2 inch piece
Cloves-3
Cinnamon -1/2 inch piece
Jeera(Cumin seeds) -1/2 teaspoon
Fennel seeds -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -2 teaspoon
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Oil -3 teaspoon
Method 
Boil the potatoes, peel the skin and make little pores using fork.Heat the tava and toast the potatoes with a teaspoon of oil.
Heat the oil in a pan and add the fennel seeds,chopped ginger and garlic and fry it. Then add chopped onions and cook for a minute. Now add chopped tomatoes and cook them. Remove from heat, allow it to cool and grind to a fine paste.
Heat the pan and add oil. Add the jeera,cloves,cinnamon stick and fry. After sometime, add the ground mixture and stir well. Cook for 2 minute and then add the turmeric powder,coriander power chilly powder,salt and add 1/2 cup of water. Allow the contents to cook for 4 minute and then add beaten yogurt and cook for 1 more minute.
Add the toasted potatoes and cook for 1 min and remove from heat and add the chopped coriander leaves and serve it with pulav or roti

Note
If you don't have the small potatoes you can use the potato pieces.
Don't cook long after adding the yogurt.

Thursday, September 26, 2013

Ingredients
Toor dal -1 cup
Onion -1
Tomato -1
Green chilly -2
Garlic -5 cloves
Tamarind juice -1/4 cup
Turmeric powder -1/4 teaspoon
Curry leaves -1 sprig
Mustard -1/4 teaspoon
Jeera(cumin) -1/2 teaspoon
Drumstick -2
Oil -2 teaspoon
Salt -1/2 teaspoon
Method
In a pressure cooked add the washed toor dal,2 cups of water,1/2 cup of chopped onion,chopped tomato,green chilly,3 cloves of garlic,Turmeric powder,1/2 teaspoon of oil and cook for 4 whistles

Heat oil in a pan and add mustard,jeera,curry leaves after it splutters add the chopped onion and garlic,fry them


Then add the cut drum stick and stir well now add the sambhar powder and add 1/4 cup of water and allow them to boil.Then add the tamarind water,salt and boil for 10 min,add the mashed toor dal 
Cook for 10 min and add the chopped coriander leaves.Enjoy the tasty drumstick sambhar with rice or  dosa.



Friday, September 20, 2013

Ingredients
Rice Flour-2cup
Boiled Potato -3/4cup
Salt -1/2 teaspoon
Asafoetida- 1/4 teaspoon
Chilly powder -1/4 tsp
Cumin/sesame seeds-1/2 tsp
Butter -2 teaspoon
Oil-For deep frying
Method
Grind the mashed potato,salt and chilly powder in a blender.In a dry bowl add the rice flour,asafoetida,jeera and butter then add the ground paste and mix together,make a soft dough
(sprinkle little water if required)
Heat the oil in a pan.Fill the dough in a murukku press(i used star plate) and press the murukku in a plastic cover or banana leaf then add the pressed murukku to hot oil and allow them to cook until the bubbles stop.Turn them and cook for 1 min
Remove from the oil and drain in paper towels and store in a air tight container