Saturday, January 16, 2010

MURINGAYILA THORAN(DRUMSTICK LEAVES SPROUT)


For a long time i was trying only non veg items..i thought so.my mom asked today why dont you try something vegeii today..i thought yah tht ll be good one..but i didnt get any idea to cook what vegee simple item to cook today...so my mom told me about this dish..its healthy and simple to make...


Drumstick leaf(muringayila) - 1 cup
Grated coconut - ½ cup
Red chilly powder - ½ spoon
Cumin seeds - ½ spoon
Garlic - 4 pods
Mustard seeds - ½ spoon
Red chilly(half slit) - 2 no s
Turmeric powder - ½ spoon
Coconut oil - 2 spoon
Salt - to taste




How to Prepare:



· Wash and drain the water from drumstick leaves and keep aside.
· In a mixer grind the grated coconut red chilly powder and garlic pods.
· In a pan heat 2 spoons of coconut oil ,when it gets hot add mustard seeds when it gets splutter put the red chilly slit and put the drumstick leaves in this and sauté well in a (simmer mode) only and add salt as required.
· When the drumstick leaves get boiled or cooked put the coconut mixture into this and mix well.
· Turn of the fire and serve it hot with rice.


EGG TIKKA MASALA..(MY VERSION)



Egg (boiled) - 4 no s
Pearl onion - 1 cup
Ginger(small chopped) - 1 tsp
Garlic(small chopped) - 1 tsp
Turmeric powder - ½ spoon
Chilly Powder - 1 spoon
Pepper Powder - ½ spoon
Chicken Masala - ½ spoon
Garam Masala - ½ spoon
Salt - to taste
Coconut oil - 4 tabs
Red chilly (half Slit) - 3 no s
Curry Leaves - few
Coriander leaves - few



How to Prepare:



1. Take a pan ,pour 2 tabs of oil in it when it gets hot put red chilly and curry leaves into when it gets splutter ,add ginger and garlic into it and sauté well when it turns light brown add chopped onions into it and sauté well ,when it turns light brown color add turmeric powder , red chilly powder ,pepper powder , chicken masala ,finally garam masala and salt as required and mix along well.
2. Add 2 tabs of oil in this texture and put the cut pieces of boiled eggs into this and add little bit water into it. Mix eggs along with masala gravy and put chopped coriander leaves on the top of masala gravy.

Friday, January 15, 2010

"MADAKKUPOLA"....(FOLDED CREPES)



Maida - 1 ½ cup
Egg(optional) - 1 no s
Sugar - as required
Water - as required
Coconut grated - ½ cup
Salt - to taste
Ghee - for spreading



How to Prepare:


Batter:


1. Break the egg into flour, blend then with enough salt and water, make a medium thick batter by adding enough water. You can avoid adding egg if you don’t like. The batter should be without lumps. (If you like cardamom flavor, can add while blending).
2. Heat a pan/griddle; pour one or two ladle full of batter .spread it using the back side of ladle. Do it carefully.
3. When one side is cooked flip it over and pours little ghee (1/4 tsp or more) over it .When the other side too cooked, remove from griddle, and keep on plate.
4. Put grated coconut, sugar over it and fold.
5. Serve hot with tea.


VENDAKKA PACCHADI..(MOM'S SPECIAL).



Lady finger/okra - 4 no s
Pearl onion(small chopped) - 3 tabs
Green chilly(half slit) - 3 no s
Red chilly(half slit) - 3 no s
Yoghurt - ½ cup
Mustard seed - ½ tsp
Coconut oil - 2 tsp
Curry leaves - few
Coriander leaves - few
Salt - ¼ tsp


How to Prepare:


· Take a pan heat 1 tsp of oil in it add ½ tsp of mustard seeds when it splutters add red chilly ,curry leaves ,3 tsp of pearl onions chopped and green chilly ,sauté it well and after done keep it aside.
· Then pour 1 tsp of oil again into the pan when it gets hot put the round cut pieces of okra/lady finger sauté it well till it becomes deep fry.
· After the lady finger gets fry take a bowl, put the deep fried okra in it and the onion mixture and add yoghurt in it add salt as required mix all along.
· Garnish with chopped coriander leaves on the top.

Tuesday, January 12, 2010

FRUIT CHAAT.



Orange peeled - 1 no s
Apple peeled - 1 no s
Banana small sliced - 2 no s
Pineapple cubed - ½
Pear peeled - 1 no s
Rock Salt - ½ tsp
Lemon juice - 1 tabs
Cumin seeds - 1 tsp
Mint leaves chopped - 1 tabs
Salt - to taste


How to Prepare:


· Mix all fruits, salt, rock salt, lemon juice, mint leaves in a bowl.
· Dry roast the cumin seeds and pound to a coarse powder.
· Sprinkle over fruit and chill before serving.
· Garnish with cherry slices and mint leaves.

Sunday, January 10, 2010

PRAWNS PIRALLAN.....(HOME MADE).


1. Prawns - ½ kg
2. Pearl onion chopped - 2 no s
3. Ginger garlic crushed - 3 tabs
4. Chilly powder - 1 ½ tsp
5. Coriander powder - ½ tsp
6. Tamarind - 1 big lemon size
7. Mustard seeds - 1 tsp
8. Curry leaves - few
9. Coriander leaves - few
10. salt - to taste
11. Oil -



How to prepare:



1. Wash and clean the prawns and squeeze the water completely and keep it aside.
2. Soak the tamarind in ½ cup of water and extract its juice and set aside. In a small bowl combine chilly powder, coriander powder and pepper powder, salt, crushed ginger garlic and curry leaves and apply this paste to prawns and keep aside for 10 minutes.
3. In clay vessel or pan, put the tamarind extract and marinated prawns mix well, add a little bit of water and cook it on a medium flame until the prawns get cooked and dry.
4. In a pan heat oil and add mustard seeds , when they splutters add chopped pearl onions and curry leaves sauté them well till they turn golden brown.(look the prawns and toss it.)
5. Add these sauted pearl onions into the prawns and mix it well and heat it on a medium flame for 5 minutes and turn of the fire.
6. Serve it hot by garnishing with green chilly or curry leaves.

FISH MOLY...(HOME STYLE)!!!



Fish fillet - ½ kg(I used pomfret)
Pear Onion chopped - 2 no s
ginger - 1 tabs
Garlic - 1 tabs
Green chilly - 5 no s
Turmeric powder - 1 tsp
Pepper Powder - 1 ½ tsp
Thick coconut milk - 1 ½ cup
Thin coconut milk - 1 cup
Tomato - 1 no s
Curry leaves - few
Coriander leaves - few
Red chilly - 3 no s half slit
Salt - to taste
Coconut oil - 2 tabs



How to Prepare:


1. Clean and cut the fish into pieces ,(not small pieces a medium in size)
2. Take a bowl add 1/2tsp of turmeric powder ,1/2tsp of pepper powder and a little bit of salt and mix this with fish fillets for marination ,keep it in refrigerator or outside for minimum 1 hour.
3. After 1 hour take out the marinated fish fillets and take a pan heat oil in it and put the fish fillets in this and shallow fry it, till they are half cooked and in the remaining oil put the chopped pearl onions , ginger ,garlic and green chilly and sauté it well.
4. When they turn soft add remaining turmeric powder and pepper powder and combine it well and add the thin coconut milk into this and tomatoes chopped. Then add the shallow fried fish fillets and cover it with a lid cook it on a medium flame till the gravy is reduced to half and the fish almost done.
5. Then add the thick coconut milk and curry leaves and let it stand on a medium flame for 3 minutes do not get boil the coconut milk.
6. Turn of the fire and serve it hot.
7. You can garnish with coriander leaves and green chilly.