Tuesday, January 6, 2009

Chicken Fry II

Chicken 1/2 kg (Boneless)
Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Ginger Garlic Paste 1tsp
Lime Juice 1 tsp
Salt To taste
Oil to deep fry

1.Clean the chicken and cut into small pieces.
2.Mix the above said ingredients except oil and keep aside for 30 mintues.
3.Deep fry in oil now chicken fry is ready

when we allow chicken to soak in the masala for more minutes chicken will be soft and taste will be gud. every one likes the taste very much and best combination with all rice varities.

Tomato Pachadi

Tomato 3 nos
Chilli Powder 1 tsp
Onion Big 1 no
Turmeric Powder 1/4 tsp
Grated Coconut 2 tsp
Mustard Seed 1/2 tsp
Urad Dal 1/2 tsp
Curry Leaves few
Salt to taste
Oil 3 tsp

1.Add water in a bowl and add tomato and allow to boil for 15 min.
2. Now put the tomato in mixer and beat for 2 beat don't make it into paste.now add chilli powder, turmeric powder and salt to it.
3.Now heat a frying pan and add oil to it then add mustard seed, urad dal and curry leaves and allow to splutter.now add the onion and fry for few mintues and add tomato paste to it and allow to boil well.
4.When the paste comes thick add the grated coconut and fry for a minute.

Best side dish for sambar and rasam rice.also goes gud with chappathi.
you can also add boiled Toor dal (Thuvaram parupu) which adds extra taste to the dish.

Muttor Paneer Masala

Peas (fresh green) 1 cup
Paneer cut into small cubes 1 cup
Chilli Powder 1 tsp
Coriander powder 2 tsp
Turmeric Powder 1/2 tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 1 tsp
Coriander leaves few
Butter 3 tsp
Salt to taste

To Grind 1 (make into paste)
Onion Big 2 nos
Tomato 2 nos

To Grind 2 (Soak in water for 30 minutes and grind into fine paste)
Poppy Seeds 2 tsp
Cashew Nuts 10 nos

1.fry the paneer in oil/butter for few mintues and keep aside.half cook the peas and keep aside.
2.In Frying pan add the remaining butter and add Ginger Garlic paste fry well till the smell goes out then add onion and tomato paste and fry well now add all the powders( chilli,coriander, turmeric and salt) and fry well.
3.Now add the paste 2( poppy seeds and cashew) and fry well.
4.Now add Paneer and peas and fry well.if water is need add and allow to boil for a while until it becomes thick.
5.Sprinkle coriander leaves and serve hot for Roti/Chappathi/Non

Tuesday, December 30, 2008

Chinese Okra (Peerkangai) Egg Poriyal


Peerkangai 2 nos (remove the skin and cut into small pieces)
Egg 2 nos
Onion Big 1 no
Chilli Powder 1 tsp
Salt to Taste
Mustard Seed 1/2 tsp
Urad Dal 1/4 tsp
Oil 2 tsp
Curry leaves few

1.Pour oil in frying pan and add mustard seed, urad dal and curry leaf and allow to splutter.
2.Add the chopped onion and fry for a minute now add peerkangai and fry well by adding chili powder and salt( salt to be added for egg also).
3.dont add water (the vegetable itself will leave water) fry till it cooks completely.
4.Now break the 2 eggs and fry well so that egg and vegetable mixes well.

This is the best side dish with SambarRice. also the vegetable is soo healthy for our body.

Wednesday, December 24, 2008

Melagu Puli Kulambu


To grind
Small Onions 10 nos
Garlic 6 Nos
Black pepper - 1 tsp
Cumin seeds - 3 tsp
Turmeric powder - 1/4 tsp
Chilli Powder 1 tsp
Coriander powder - 3 tsp

Tamarind Lemon size to make paste
Salt to taste
Oil 4 tsp
Curry leaves

1.Add a tsp of oil and fry the above said grind ingredients and make a fine paste by adding water.
2.Mix the grinded paste with tamarind water and add Salt to it.
3.In the frying pan add Oil and splutter mustard seeds and cumin seeds and curry leaves.
4.Now add the mixed tamarind water to it and allow it to boil till it becomes thick and oil comes out of the gravey.

Side Dish
You can mix this with white rice and eat with papad.which is the best combination.Its also very much gud for health because of garlic, and pepper.you can store it for a week and use it wont go bad easily.u can eat this with idly and dosa.

Fish Kulambu (Gravey)

Fish 1/4 kg
Tamarind lemon size to prepare juice
Tomato 2 no
Oil 4 tsp
Curry leaves few no
Mustard seeds 1/4 tsp
Sombu 1/4 tsp
Turmeric Powder1/4 tsp
Chilli Powder 1tsp
Malli Powder 3tsp
Salt To taste

To grind
Small Onions 10 no
Green Chillies 1 no
Garlic 2 no
Ginger a small piece

1.Take the tamarind juice in a vessel and add salt turmeric powder,chilli powder and malli powder and dissolve well.
2.Now add tomatoes to the mixture and mix well.
3.Then add the grinded paste to the liquid and mix well the mixture.
4.Now keep the frying pan and pour oil to it.when oil gets heated add mustard and sombu and curry leaves let it splutter now add the mixed liquid to it and allow to boil well.
5.When it becomes thick add fish to it and allow to boil for few more minutes.

This method of preparing fish kulambu is really very tasty and easy to prepare.Fish fry is the best side dish.you can add the remaining oil from fish fry to this kulambu which adds extra taste to it.

Thursday, December 18, 2008

Uluntha Vada(Urid dhal vada)

Urid Dhal 1 cup
Onion finely chopped 2 nos
Green Chillies 4 Nos
Curry and Coriander leaves few
Salt to Taste
Oil to Fry

1.Soak the dhal for almost 3 hours in water.Drain the water and grind into fine dough with adding less amount of water, green chillies and salt.
2.Now mix the chopped onion and mix well.
3.take a small ball put a hole in middle and deep fry in oil till olden brown color.

Dont add much water for grinding then it will pull more oil while frying.
Side dish is sambar and chutney.u can dissolve this in sambar and prepare sambar vada and can try even for curd vada.both will be very tasty.