Thursday, August 31, 2006

Brinjal & Potato Tarmarind Gravy
















It a very tradional gravy in tamilnadu.Its very special in villages.The main Ingredient in this gravy is tarmarind.You can add durmstick also if you want.Its my mom's recipe which I am sharing with you friends.

Ingredients:

4 Brinjal
2 Potato
1/2tsp Fenugreek seeds
2 Medium size onion
2 Medium size tomato
2tbsps Coriander powder
1tbsp Chilli powder
1tsp Ginger-garlic paste
2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
or 2 tbsps Tarmarind concentrate
3tbsps Coconut Paste
Oil
Salt for taste
Curry leaves for garnishng

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.

2. Add the chopped onion & fry till slight golden brown add the ginger-garlic paste & fry for 5-6 mts.

3. Add the chopped tomato & fry it for 6-7 mts.Now,add the spices,brinjal & Potato cook the vegetables in the masala for next 5-6mts.

4. Then pour the tarmarind water & a cup of water & cook the gravy till the potato cooks.

5. Finally, add the coconut paste & cook for next 7-8mts.Garnish it with curry leaves.

6. The gravy is ready you can serve hot with rice,roti.





Tuesday, August 29, 2006

Desi Chori(Cow Peas) Tarmarind Gravy















Ingredients:

1cup Desi chori (Pressured upto 2 whistle)
2 Brinjal
4pieces Drumstick
1 Large onion
1 Medium size tomato
1/2tsp Fenugreek seeds
1/2tsp Turmeric powder
2 tsp Corinander powder
1tsp Chilli powder
11/2tsps Tarmarind concentrate
4tbsps Coconut paste
Oil
Salt for taste
Coriander leaves for garnishing


Methods:

1. Put the cooked desi chori in a kadai & add the brinjal pieces,pieces of drumstrick,salt & turmeric powder & cook for 10 mts.

2. Then,add the coriander powder,chilli powder,coconut paste & tarmarind concentrate & cook for next 15mts.

3. Now,pre-heat the oil in a pan & splutter the
fenugreek seeds & put the chopped onion & fry till gloden brown & then put the chopped tomato & fry for next 5-6 mts untill the oil seperates from the masala.

4. Now,pour that garvy into this pan & cook the gravy for 10 mts.

5. Garnish the coriander leave.Serve this with Rice,roti,dosai.

Monday, August 28, 2006

Vegetable Noodles















Ingredients:

1packet Noodles
2 Medium size onion
2 Medium size tomato
1cup Cabbage
11/4tsps Chilli powder
Oil
Salt for taste

Method:

1. Boil 4 glass of water in a vessel when the water is boiled put 2 tsps of vegetable oil into the water & then put the packet of noodles into the water cook for 10 mts.After 10mts drain the noodles.

2. Pre-heat the oil in a kadai & fry the chopped onion till golden brown & then put thechilli powder cook for 5-6 mts & put the tomato now & cook for 10mts.

3. Now,put the cabbage cook for next 10 mts.

4. Finally put the noddles & pour some noodles water also & combine the masala & noodles kept the flame in low heat & close the vessel for 5-6mts.

5. Noodles is ready you can add ketcup & add some soya sauce for extra taste.

Saturday, August 26, 2006

Payasam

Ingredients :

1 cup Vermicelli
1 cup Sabudana
10 Cashew nut
10 Raisin
7 tsp Ghee
1 cup Sugar
1 litre Milk

Method :

1. Heat 1 tsp of ghee in a pan(in medium heat) & fry the vermicelli for 5 minutes & keep aside.Same to the sabudana.

2. Now, again heat 2 tsp of ghee & fry the ceshewnut & raisin till gloden brown & keep it aside.

3. Then boil the milk in a pressure pan & add the sabudana & close the pan for 15 minutes keep the flame in low heat & then add the vermicelli.

4. Boil the milk till the vermicelli becomes soft.Now add the ceshew nut & raisin & the leftover ghee.

5. Payasam is ready.Serve this hot & chill.Its a numer one dersert in south India.

Thursday, August 24, 2006

Potato Brinjal Curry















Ingredients:

5 Potatoes(medium size)
2 Brinjal
1 Onion(medium size)
1 tomato
1/2 tsp Fennel seeds
1/4 tsp Garam Masala
1 tp Coriander powder
1/2 tsp chilli powder
2 tablespoon
Oil
Salt

Methods:

1. Cut the potato into small pieces & cut the brijal into medium pieces.

2. Heat the oil in a pan & put the fennel seeds.

3. Then put the onion,salt & fry it till gloden brown & then put the tomato & fry it till the oil seperate from masala.

4. then put the potato,brinjal & garam masala & cook the potato in medium heat till the potato is half cooked.

5. Now, Add the Coriander powder, chilli powder & cook the potato for 10 minutes.

6. Garnished it with Coriander leaves.Serve it with Rice,Roti.

Vendakkai Puzhi Kulambu (Okra Tamarind Gravy)



















Ingredients:

1lb Okra(cut into medium size pieces)
1 Large Onion
2 Medium size Tomato
1/2tsp Fenugreek seeds
4tsps Coriander powder
2tsps Chilli powder
1/2tsp Turmeric powder
2tbsps Tarmarind concentrate
3tbsps Coconut paste
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.add the onion & fry for 5-6 mts.

2. Add the tomato & cook it 7-8mts.Add the turmeric powder,salt,spices & the okra pieces combine them & cook them for 10mts.

3. Now,add the tamarind concentrate & add 11/2 cups of water & close the kadai & cook the gravy till okra cooks in high flame.

4. Finely,add the coconut paste & cook the garvy for 10mts in medium heat.The okra turmind gravy is ready.

5. Serve the Okar tamarind gravy with rice & roti.


Peerkangai Kootu (Ridge Gourd Kootu)















Ingredients:

2 Medium size Ridge Gourd
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for taste


Method:

1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.

2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.

3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion
& fry till golden brown & add the chopped tomato cook for 6-7 mts.

4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.

5. Serve the kutu with rice,roti & puri.

Tips:The dal should be half cooked.If it is over cooked it will become garvy not kootu.

Wednesday, August 23, 2006

Vegetable Rice















Ingredients:

2cup Basmati rice
1/2cup Bean
1/2cup Carrot
1/2cup Cabbage
1/2cup Frozgen Peas
2 Large onion
4 Medium size tomato
1tsp Fennel seeds
1tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1/2tsp turmeric powder
11/2tbsps Chilli powder
5 tbsp Curd(optional)
5 tbsps Oil & ghee
1/2cup Mint leaves
1/2cup Coriander leaves
Salt for taste

Method:

1. First soak the rice for 10 mts & put the rice in a dry towel.

2. Heat the 2tbsps of oil & 2tbsps of ghee in a kadai.Put the fennel seeds,cloves,bay leaves,cinnamon & let them splutter.

3. Now,add the chopped onion & fry till slight golden brown & add the ginger-garlic paste,chilli powder & garam masala & fry for 6-7 mts.

4. Add the chopped tomato & salt & cook for 7-8 mts.Then,add all the vegetables & the curd combine them & cook for 10 mts.

5. Now,in a pressure cooker heat the rest oil & ghee & fry the basmati rice for 5-6 mts.Then,add the vegetable garvy & combine the rice & the gravy.

6. Add 3cups of milk,1/2 cup of water,coriander leaves & the mint leaves to the rice & cook for 5 mts.Now close the cooker & pressure it till 1 whistle.

7. Serve hot Vegetable rice with raita.


Tips: While pressuring keep the flame in low heat.

Tuesday, August 22, 2006

Aatu Kari Kulambu (Mutton Curry)
















Ingredients:

1/2 lb Mutton
4 Potato(optional)
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1 tbsps Poppy seeds Paste
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
3 tbsps Coconut paste
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1 tbsp Curd(optional)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste


Method:

1. Marinate the mutton pieces with the poppy seed paste,garam masala & 1tsp of salt.

2. Heat the oil in pressure pan & put the fennel,seeds,cloves,bay leaves & Cinnamon.Let them splutter.Add the chopped onion & fry till slight golden brown.

3. Add the ginger-garlic paste & fry for 4-5 mts.Now add the chopped tomato,salt & turmeric powder & cook for 6-7 mts till the oil separates from the masala.

4. Add the the marinated mutton,potato cubes & a cup of water & combine all the masalas & cooks for 5-6 mts.

5. Now,close the pan & pressure it till the mutton becomes soft.Then,open the pan & add the coriander powder,chilli powder & coconut paste & cook the garvy for 10 mts in slow flame till theoil separate from the masala.

6. Now,garnish the mutton with the coriander leaves.

7. Serve the mutton curry with rice,dosai,idle,puri,roti & naan.

Tips: You can add cashewnut paste instread of using the coconut paste.Soak the cashewnut in hot water for 10 mts & make the paste.

Monday, August 21, 2006

Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry)















Ingredients:

5 Potato(cut into cubes)
1cup Mutter(soaked for atleast 8 hour)
1 LargeOnion
1 Large Tomato
1tsp Fennel seeds
1tbsp Coriander powder
1/2tbsp Chilli powder
Oil
Salt for taste
Coriander leaves for garnish

Method:

1. First cook the mutter in a pressure pan till 1 whistle.

2. Heat the oil in a kadai & splutter the fennel seeds.Then, add the onion & fry till golden brown.

3. Now,add the tomato & cook till the oil comes seperate.

4. Add the potato & salt & cook for 15 minutes.Now,drain the mutter & put into the potato & add the coriander powder & chilli powder & cook for another 10 minutes.

5. Garnish it with coriander leaves.This is a sidedish for rice,curdrice & all kind of rice.


Tips: Don't over cook the mutter.It will not taste good.

Fish Fry
















Ingredients:

4pieces Cat Fish
1/2tbsp Ginger-garlic paste
1tbsp Corinander powder
1/2tsp Chilli powder
11/2tsp Salt
1cup Oil

Method:

1. Marinate the fish pieces with ginger-garlic paste,coriander powder,chilli powder & salt.Keep the fish for 1/2 an half.

2. Now,in a kadai heat the oil in medium heat & fry the fish for 15 minutes onboth sides.

3. Serve the fish rice,roti & naan.

Tips:Fry the fish in slow flame to get soft fish fry.Otherwise,if you in high flame it will become hard.

Fish Curry
















Ingredients:

1lb Cat Fish(cut in medium size pieces)
1/2tsp Fenugreek seeds
2 Onion(medium size)
1tbsp Ginger-garlic paste
2 Tomato(medium size)
4 Indian Brinjal
4tsp Coriander Powder
2tsp Chilli powder
1 1/2tbsp Tamarind concentrate
1/2cup Coconut paste
Oil
5 Curry leaves(for garnising)

Method:

1. Heat the oil in a kadai & put the Fenugreek seeds & fry fry till brown.

2. Now,add the chopped onion & fry till gloden brown & then add the ginger-garlic paste &fry for 5 minutes.

3. Then,put the chopped tomato fry till the oil seperate from the gravy.Add the coriander powder,chilli powder & brinjal & cook for 10 minutes.

4. Now,put the turmind concerate & pour 1 cup water & cook the garvy till the brinjal is half down.(keep the stove in full flame)

5. Add the fish & coconut paste & keep the heat in medium & cook the garvy for 15 minutes.

6. Garnish it with curry leaves & now keep the heat in low flame & cook the oil comes seperate.

7. Serve the fish curry with rice,roti & naan.

Tips: Don't overcook the fish if it breaks the whole gravy will become a big mess. The fish will cook within 10 minutes.

Saturday, August 19, 2006

Chicken Fry















Ingredients :

1/2 lb Chicken(cut in big pieces)
1/2 cup Curd
2 tsp Chilli powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 1/2 tsp salt
1 cup Oil

Method:

1. Marinate the chicken with the chilli powder,turmeric power,garam masala powder,salt & curd for atleast 1/2 an hour.

2. Now,heat the oil in kadai & keep the heat in medium flame & fry the chicken for 15 minutes on both sides.

3. Chicken fry is ready.Serve it with Biriyani,Roti.

Friday, August 18, 2006

Chicken Gravy















Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
2 Tomato
1 tsp Ginger-garlic Paste
1/2 tsp Fennel
2 tsp Coriander powder
1 tsp Chilli powder
1/2 tsp Turmeric powder
1 1/2 tbsp Poppy seeds(soaked in hot water for 10 minutes & finely pasted)
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 tbsp Curd(optional)
5 tsp Oil

Coriander leaves for garnishing
Salt for taste

Method:

1. Marniate the chicken pieces with the ginger-garlic paste,poppy seed paste,turmeric powder,garam masala powder & salt.

2. Now, Heat the oil in a pan & add fennel seeds,c
innamon,cloves & bay leaves fry till gloden brown.

3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.

4. And now, add the marinated chicken,1/2 cup water & cook it for 15 to 20 minutes in medium heat.

5. After that add the coriander powder,chilli powder & curd.Cook this for 10 minutes in medium heat.

6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

7. Serve the chicken with Rice,Roti,Puri & Paratha.

Tips:Curd is optional but,if you add the curd it will add extra taste to the gravy.If you think that the gravy is little spicy you can add curd it will control it.
 
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