Friday, July 21, 2006

Tomato Chutney

















Ingredients:


2 Onion (medium size)
2 Tomato (medium size)
4 Dry chilli
2 tp Black gram
3 tbsp Oil
Salt
Coriander leaves


Method:

1. Chop the onion & tomato.

2. Heat the oil in a small kadai & fry the dry chilli & keep aside.

3. Then fry the black gramtill gloden brown & add the onion & cook till light brown.

4. Then add the tomato & cook for 5 minutes.Now put the salt & Coriander leaves & cook for 2 to 3 minutes.

5. Remove the kadai from the fire & keep it for 10 minutes.

6. Now, in a mixie first grind the dry chilli & then grind the rest.Chutney is ready.

7. Serve the chutney with Idli & Dosa.

Thursday, July 20, 2006

Sambar

Ingredients:

1/2 cup Thoor dal
3 Brinjal(cut in medium)
4 pieces Drumstrick
1/2 tsp Turmeric powder
2 tp Coriander powder
1 tp chilli powder
1/2 tsp Asafetida
2 Onion
2 Tomato
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds

Methods:

1. Pressure thoor dal to 2 whistle.Add the vegetables,Turmeric powder & cook for 10 minutes.

2. Then add the Coriander powder,chilli powder,Asafetida & cook for 10 minutes.

3. Now heat the oil in a seperate pan & add the Fenugreek seeds,Mustard seeds & fry.

4. Then add the onion & fry till gloden brown & then add tomato & cook for 5 minutes.

5. Now add the dal & cook for 5 minutes.Sambar is ready.

6. Garnish it with Coriander leaves & Curry leaves.

7. Serve hot with Rice.

Monday, July 17, 2006

Mutton Kuruma















Ingredients:


1 lb Meat
3 Potatos(optional)
1/2 cup Coconut Paste
3 Cloves
2 Cinnamon(medium long stick)
2 Bay leafs
1 tsp Fennel seeds
7 Pepper corns
1 1/2 tsp Poppy seeds
3 Onion (chopped)
3 Tomato (chopped)
1/2 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp cumin seeds
1 tsp Ginger-Garlic paste
5 tsp Oil
Coriander leaves for garnishing
Salt


Methods:

1. Cut the meat in small square pieces & cut the potato into 4.soak the poppy seeds in hot water for 10 minutes & make it paste.


2. Roast the cumin seeds & pepper corns for 2or 3 minutes & powder them.

3. Marinate the meat pieces in poppy seed paste,ginger-garlic paste,turmeric powder,garam masala,salt.

4. Now, heat the oil in a pressure cooker.Add Fennel seeds,Cloves,Cinnamon,Bay leafs & fry them.

5. Put the onion & fry till gloden brown & then add tomato. Cook the tomato till oil comes seperate.

6. Add the marinate meat & potato to the masala & fry them for 5 minutes.Close the cooker & pessure it till the meat becomes soft.

7. Now,add the pepper corn & cumin seeds powder & coconut paste to the meat & cook for 5 to 10 minutes.Finally garnish it with Coriander leaves.

8. Serve the meat kuruma with Rice,Roti,Puri.

 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma