Cooking-Maduraistyle

One Decade(2005-2010)

2010-12-28T10:11:00.000-08:00

OK OK..without informing the absence,also instead of giving recepies,what in the world she is writing in a cooking blog..I can hear you all saying that..but I felt I want to share something with my readers after a long time..while browsing I read something like this from a blog,so I decided why dont I write something about my life in my own blog..After reading this I hope you will understand my long absence..I hope( if time permits :) ) I will write more and give some madurai style recepies in next year..

Most important decade of my life(2005-2010)..Lot of things happened..Lots of fun..Lots of ups and down...Let see how?

2005:Most important year of my life.Got married to Senthil in January,Most wonderful person in earth.Started my marriage life in
Albany,NY in a single bedroom apartment driving a ford taurus.Got pregnant in march,totally unplanned,Which drive both of us crazy for a little while until Adarsh born in December.We had a bunch of good friends they really taken care of me during pregnancy.Adarsh looks exactly like me,being an young age mom(I am 22 @ this time), Thankfully my mom was with me at the end of my pregnancy.She guided me each and every step.I love you mom!you are my role model!

2006:Nothing Special happened this year.We moved to two bedroom apartment and bought a brand new Honda Accord.Went to las vegas just me and Senthil leaving adarsh with my mom,the best vaction I ever had.I felt like I was in dream land.My mom went back to India,that scared me a lot,how am I going to take care of this 5 month old baby that is my biggest concern,God gave me enough Strength to overcome the little hurdles I got day by day.Finally I started feeling little matured at this stage.My brother family came to US.We all celebrated Adarsh first
birthday in a party hall with the bunch of friends.Beautiful memories!

2007: Important year in my software career.I joined as a java consultant in NYSDOH.We bought a brand new individual home in Mogappair,Chennai.Went
to India for house warming cermony,and showed My Adarsh to everyone in India.Went to London for a vacation.

2008:Work work work kinda year..Being a consultant I worked really hard..but it paid off..we saved a lot..which made us to bought a brand new home in clifton park,NY with a pretty good down payment..we felt like we have achieved something in life at this year..we love love loved our new home..Being lived in a apartment for three years moving to a brand new house is a great feeling!

2009:Lots of ups and down filled year..Beginning of this year my contract at NYSDOh got ended..so I was at an transistion period for three months..This is very common in a consultants world..But it scared me..I started writing on this beautiful cooking blog..which I loved so much ..I got a NYS state job as an IT specialist in programming as permanent employee,which I am completely NOT statisfied by this job bcoz its very less pay than what I got before...but the world is recession at that time..So I said to myself whatever happens in life is
good..God has a plan..But I really enjoyed at this time..Wonderful team..Got lot of good friends at the state..They are all very kind and fun..We almost furnished our home at this year..Home started looking lovely!

2010:Wow what a great year! We went to Florida for a long 10 day vacation!Bought our Second brand new Toyato Highlander 2010..
Joined in LTI as a java consultant again..Ready to take the stress and heavy work load..Worked as a consultant to GE..Totally a new world..Tiring yet rewarding job..When I touched the Thomas Edison desk where he discovered a lot.. at the research center they kept it for display..I cried literally at the moment..Who in the world have those oppurtunities(ofcourse those who are all working in research center have that ha ha..)..Working in Edison office(GE) is such a great experience My Consulting company LTI is wonderful..Thier holiday celebration is unforgettable event in my life..There are almost 100 varities of food and cocktails in the mansion...Most of them I never tasted or enjoyed in my life.Danced at the party for the first time with my Senthil.Most wonderful party I ever had in my life..Senthil joined as a state consultant after 9 years of work at IA system..A huge career move for him..Celebrated Adarsh birthday in a grand manner!A sucessful and a pleasent year!Financially a very good year too!

All these years what I have learned from life is its a transistion,move
according to god's plan..Take the challenge and try to win on
that..Accept the changes.... Lets see what is in store for me for the next decade(2011-2015)..I am ready to take the challenge and move according to god's plan.

Finally don't think I am philosopher..there is a philosopher sitting
inside me I was trying to pull her out of the shell by writing this to
the world!

Have a fun filled New Year!

Shrimp Thokku

2010-03-14T11:44:00.000-07:00

The reason for the long gap is absolutely my laziness...I can say some lame excuses like the thing happened in the past few days like our Long nine days Florida vacation..My Dad's Visit..But I wont..see how nice I am ..ha ha..

Watching a game,Eating a Non veg,Having some beer is the perfect Sunday for my hubby Senthil..So most of the Sundays I will make some some non veg items..This Sunday I made this thokku.. Even though if for any reason I couldn't able to make non veg,he will have his beer even with pasta and watch the match..If I said like 'Senthil pasta wouldn't go with the beer..he used to laugh at me and say 'how come you know? the reason is I don't drink beer..These are all common things right ha..ha..

You need

Shrimp- 1 lb
Onion-2 big(finely chopped)
Tomato-3 Medium(finely Chopped)
Ginger and Garlic Paste-1 tbsp
Chili powder-2 tsp
Coriander powder-3 tsp
Garam masala powder-1/2 tsp
Oil-2 tbsp
salt as per taste

For Tempering

Zeera-1/2 tsp
cinnamon-1/2 stick
bay leaves-2
cloves-2

Method

In a wok add the oil add the items for tempering,when it started browning,add the onions and fry it until it changes to translucent.

Add the Tomatoes and fry it until it is completely mashed up.

Now add the ginger garlic paste and add all the powders and salt and fry it until the oil oozes out from it.

Now add the Shrimp and one cup of water and close it with the lid and cook it in a medium flame for 20 mnts or until the desired thick consistency.

Garnish it with cilantro!!

It taste great with the curd rice

Drumstick and Brinjal Puli Kulambu(Spicy Vegetable curry)

2010-01-22T19:08:00.000-08:00

Last saturday I was little bored so I went to the redbox and took the Julie and Julia movie,guess what I just loved that movie.Its an Inspirational and true story.Its all about the girl and her passion about the cooking.Julie who used to live in top of the pizzeria store in Queens,NY.She also had a full time job in Goverment Agency.Being tired of her daily routine,she wants to do something different,other than cooking she doesnt have anything to do,She wants to write a book,but she thought its not that easy,so her husband gave an Idea why dont you start a blog,so she started a blog about Julia child(an american cook famous for her French cooking)recepies,she started cooking all her recepies and started blogging about it.In the beginning she didnt even got a single comments,when the time runs her blog became very famous.She too became very famous after an editorial interview.She is no longer living in the top of pizzeria,she is a famous writer now.I even saw her blog its wonderful. There is also another true story about Julia Child(an american cook famous for her French cooking),running behind the movie.Totally it was an awesome movie,I wish everyone of my blogging friends should watch this movie atleast once,I bet you will love it.I enjoyed each and every scene of the movie.If you have already seen this movie please do comment about it.This is the url of Julie blog,http://blogs.salon.com/0001399/.

Puli Kulambu,is nothing but a kind of stew made with vegetables and Tamrind juice.Its one of the very tasty dish in Tamil nadu,India.It is little spicy dish,but you can adjust spiceness according to your level.Actual recepie dont need any milk,but adding the milk will definetly enhances the taste.

You need
Onion-1 (medium Finely chopped)
tomato-2(small finely chopped)
brinjal-2(small slited lengthwise into four)
drumstick-4-5 pieces
shallots-4-5(crushed into pieces)
garlic-4-5(crushed into pieces)
dry chillies-2(crush it into 2-3 pieces)
sambar powder/kulambu milagai thool-2-3 tsp
tamrind-a lemon size(squeeze the juice out of it with 1 cup of water)
boiled milk-1/2 cup

For Tempering

sesame oil-2 tbsp
mustard seeds-1 tsp
zeera seeds-1 tsp
methi seeds-1/2 tsp
hing- a pinch
curry leaves

Method

In a kadai add the oil and all the items for tempering,when it starts splutter add the dry chillies,garlic and shallots.fry it for few mnts

Now add the onion and fry it until it is translucent.Add the tomatoes fry it until it becomes like a complete paste.Add the sambhar powder and salt.Also add the drumstick and brinjal,fry until the oil seperates from it.

Add the tamrind and some water to it and allow it to boil for 5-7 mnts/until the vegetables cooked completely.

Now add the milk and allow it to boil for 2-3 mnts.

Alu Mutter

2010-01-16T09:44:00.000-08:00

Wish you a very happy pongal by dear friends!Especially during these festival times I usually felt like that I am missing India.In my hubby hometown they usually celebrate it in a grand manner.My father in law will be the chief chef of that day.He will make very delicious pongal ,Whenever My hubby describes me about this pongal it makes me drool a lot.I also made the pongal this time in my own recepie,it was good.My hubby said it was excellent,but I dont want to ask him to compare with my father in law pongal.I definetly know that his pongal will be the best.Between there is no relationship between the pongal and this alu mutter.
This alu mutter is made with very simple ingridients and its very easy to make too.Chappathi and this simple alu mutter your dinner is rescued.

You Need

potato-1 lb(boiled and cut into cubes)
onion-1 big(finely chopped)
tomato-2 medium(finely chopped)
chili powder-1-1+1/2 teaspoon
coriander powder-1+1/2 teaspoon
turmeric powder-1/2 teaspoon
garam masala powder-1/2 teaspoon
oil-1+1/2 tbsp
cashews-5
cooked peas-1 cup
salt
kasthoori methi-1 teaspoon(optional)
coriander leaves

Recepie

In a kadai add the oil and add onion fry until it is translucent,then add the tomatoes and cook it until it is completely mashed out.

Add all the spice powders,salt and fry it until the oil seperated from it.Grind this along with the cashews.

Bring boil to this mixture add the potatoes and peas,simmer it for few seconds.

Finally dress it up with some kasthoori methi and coriander leaves.

viola Enjoy!!

Okra(Vendaikai) Mandhi

2010-01-09T13:52:00.000-08:00

Its a Chettinad speciality dish.Most of us think the chettinad dishes are famous for non vegetarian dishes,but there are whole lot of awesome veggie dishes in chettinad cuisine.This is one among them.Being a big fan of spice and sour foods.when I first tasted this dish at one of my friends place I became a fan of it.you can use any veggies to it even some dhals.I love this dish made with fresh okra.My mom used to say If you eat okra then you will be good at your math.I hate to eat okra when I was a kid,because of some kind of slaminess in that veggie.But now I started loving it lets hope I will be a math geneius in one day ha..ha..

This goes well with the simple dhal and plain rice with appalam on the side.

You need

okra-1 lb(cut it into medium round pieces)
small onion/shallots-3-5(cut into medium pieces)
green chillies-5(slitted lengthwise)
tamrind-big lemon size(take juice of it)
turmeric-1/2 tsp
rice flour-1 tsp
sesame oil-1+1/2 tbsp
mustard seeds-1/2 tsp
zeera-1/2 tsp
curry leaves
salt

Method

In a kadai add the oil and add Mustard,zeera and curry leaves.when it starts spluttering add the onions and green chillies.

When the onion turned brown add the okra and fry it for 5-7 mnts.

Now add the tamrind juice,salt and turmeric.Add some water Let it boil for 4-5 mnts

Mix the rice flour with water and add it to the gravy.Simmer it for 2-3 mnts.

Now its ready to serve!

Spinach Kootu

2009-11-24T20:54:00.000-08:00

Happy New Year to you all!I am starting this year with a very simple recepie.
Kootu is one of the fundamentals of Tamil cooking...Whenever if you go to any parties/Marriages you will see this kootu..Everyone will have thier own recepie of making kootu..Mine is little time consuming but the end result will make no one resist to eating it..I love Spinach,I think I said it in many post..But thats true not only Spinach all the green Leafy vegetables..You can have this with either rice/chappathi.

Thing you Need

1.spinach- 1 bag
2.toor dhal/Moong dhal-3/4 cup
3.turmeric-1/2 tsp
4.salt
5.oil-1/2 tbsp
6.mustard seeds-1 tsp
7.zeera-1tsp
8.dry chillies-2-4(split it into half)
9.shredded coconut-1 tbsp(optional)
10.shallots/small onion-3(finely chopped)
11.garlic-1 pod(finely chopped)

Recepie

Cook and Mash the dhal along with salt and turmeric and keep it aside.

Cook the Spinach in a microwave high for 8-10 min with very little water.(by cooking the spinach in the microwave it will retains its color and freshness).

In a kadai add some oil and add the mustard,zeera,drychillies,garlic,shallots fry it for few mnts.

Add the Mashed dhal and spinach with the water then close the lid and cook it in a medium flame for just 2 mnts.

If you want you can finally top it of with the shredded coconut.

Spicy egg curry

2009-11-22T17:15:00.000-08:00

Hello gals...I am back with lot of enthu..I really missed you gals a lot,I am telling this from bottom of my heart..Now I decided I dont want to loose you all...I hope you gals will understand how hard its to blog daily with a kid with a full time job and house full of chores...So I planned to manage my timmings..I decided to allote some specific timming for the blogging..So I have alloted one hour per day..
Letz talk about the hot topic in town "FLU"...The flu started with my son then to me and then to my hubby..Eventhough we all had very mild symptoms we stayed home for the whole week..It was wonderful..We had lot of fun by watching lot of movies..What else we can do when everyone in the home is doing fine with no work..We dont want go out of the house...because the flu may get severe...so we stayed home until it is completly cured..
Did you guys watched the next Iron chef?..I am obsessed with it...I am glad that chef Mehta was in the final two...I really enjoyed the episode of five course Indian meals..I was little disappointed when chef Garces won that episode instead of chef Mehta..
Letz talk about this spicy egg curry/thokku..This goes well with everything chappathi,rice,parotta,curd rice,even with rasam rice..This can be prepared in no time..If I dont have any vegetable my option will only be this curry only..When it comes to egg I like half boiled very much..It taste so good when you have it with parotta chalna and half boil egg on the side..

From your Pantry:

1.Onion-2(finely chopped)
2.Tomato-3(finely chopped)
3.Ginger and Garlic paste-1 tbsp
4.green chillies-3
5.Sambar powder-2 tsp
6.oil-2 tbsp
7.sombu/fennel seeds-1 tsp
8.Boiled egg-6(cut it into halves)

Method:

Add the oil in the kadai add the sombu and onion fry it until it is translucent.

Add the G&G paste to it..Fry it until the raw smell goes off..

Add the tomatoes and fry it until its completely mashed up..Add the sambar powder and salt to it. add 1/2 cup of water and close the lid for few mnts..

open the lid and add all the eggs and close the lid and put it in a low fmae until the masala mixes well with the egg..

Viola you are all set with quick fix meal..

Long break followed by a short break

2009-09-30T14:03:00.000-07:00

Everyday I started something is missing in my life and finally I came to know I didnt blogged for such a long time.:)..I feel little guilty for the uninformed break from the blogging..This time I am going to take a short break.Probably 1-2 weeks.There are so many reason to say why I didnt blogged..Tight shedule at work,camera got repaired,furnishing our home.. so trying to get lot ideas from browsing hgtv.com,Shopping a lot ..:)Guest at home etc..etc..But the actual reason is my laziness and poor time management..Last but not least working mom Bloggers please throw some tips in my blog for time management..

Glad I have seen selected in the food blog roll for Finest foodie Friday(FFF).I am so happy they mention a lot about my blog.Its a really a honor for me to get this.Please check the link to read about my blog.

http://www.foodieblogroll.com/finestfoodiesfriday/finest-foodies-friday-picks-for-august-14-2009

Catch you gals sooner!!

Panner Butter Masala and an Award

2009-08-03T07:46:00.000-07:00

Panner butter masala is an exoctic dish for me when I was in my hometown..We rarely go to the near by restaurant in our home town where we get this dish..After coming here to USA this is the common dish in most Indian restaurant..we usually have this ofen..Not only this panner butter masala..After coming to USA which I used to thought exoctic and unaffordable in India became much more common here in USA..

You Need

1.Panner-300 gms(cubed and fried)
2.Onion-2 (medium minced)
3.Tomato-2(medium Pureed)
4.Cashews-2 tbsp
5.chilli powder-1 +1/2 tsp
6.coriander powder-2 tsp
7.red color- a pinch
8.Garam masala powder- a pinch
9.Kasthoori methi-for garnishing
10.cumin powder-1/2 tsp
11.Salt
12.coriander leaves-for garnishing
13.oil-1 tbsp
14.Butter-1+1/2 tbsp

Method

Heat the oil and butter in the Kadai add the minced onion fry until the raw smell goes off.

Add the tomato puree and fry it for few min..

Add all the powders and salt and add water and panner and close the lid and cook it 5-7 mnts.

Grind the cashews with 1/4 cup of water to get milk like consistency add it to the masala and let it simmer for few mnts until you get desired consistency..

Garnish it with kasthoori methi and coriander leaves..

Enjoy!!

Three beautiful friends of mine passed this wonderful award to me Ann,Hema,ShamaThanks a lot..I love this award and it also gave me such a good chance to tell seven things about me..

Rules are :
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.About Me
5. Nominate 7 other Kreativ Bloggers. (Which is not fair, I want to give to all my friends!)
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

I love to pass this award to

Sangeetha
Malar
Usha
Sangi
Ramya
Prathiba
Nithya Praveen
For a change, I asked my hubby Senthil to tell something about me he said

1.I am Positive thinker.Yes its true I always think positive..Even some thing is happening negative and I used find the positive things in it..

2.I am go getter..Means If I want one thing I will go any extreme to get it..

3.I am a tech Savi..I love tech talking..Even we both talk hours and hours of technical things..

4.I Just turned into environment saver..Go green..

5.I am an excellent cook..Yes thats true..I am ready to try new recepies..Try to make the recepies more tasty everytime..

6.I am an energetic person...

7.I love helping people..Yes thats true.If somebody needs any help I will be the first one to help them..

According to me...

1.I am an 100% dual mind..Absolute gemini character..I will be Happy and suddendly with an hour or so I feel depressed for no reason..

2.I love Perfumes,dresses,sun glass..I love Indian dresses almost 75% of the closet in our bedroom is mine and the 25% is for my hubby..

3.I love spicy food..Hot Pickles are my favorite..I love to mix it with plain rice have it with chips ..My favorite comfort food..

4.I am an economical person,but that doesnt mean I am stingy..I will think twice/thrice before buying anything..I didnt like to stuff everything inside my home which I barely use..I always have a calculator running inside my mind..

5.I love contemporary style in interior designing..Simple and sleek straight lines..earthy colors..I didnt like much traditional/country style designing..

6.I love uniqueness in everything..Food,Dress,anything you name it...if its different from the regular stuff..I just love it..

7.I am an very emotional person..Even the movies can make me cry..Recent movie which Made me cry was 'Marley and me' climax..You gals wont beleive it..One day my hubby causally started singing an old emotional song..(he is neither an bad singer nor an good singer..)I started crying..He was shocked and asked why are you crying because of my song..I said yes...He burst into laughs..

See you Gals!!

Mushroom Masala Idiyappam

2009-07-30T17:31:00.000-07:00

I am back..Sorry gals for not actively involved in blogging...I went to a new company ..new project...Its hard for me to allocate timming..but soon will catch up with you all..So I came here with the an unique recepie..Mushroom idiyappam(thin rice noodles/string hoppers).This is more like an mushroom rice I have used idiyappam instead..Mushroom is my favorite I sometimes feel it taste like a mutton..Sometimes I just boiled it and eat ..My favorite flavor in idiyappam is just tadka with mustard,urad dhal,'uruka millagai'(pickled chillies)...it will taste awesome..
In summer my mom will prepare this along with vadams..I love summer in India.my favorite items in summer are tender green mango and these vadams..I just love the tender magoes soaked in salt water..okay I started drooling by writing this itself...Letz get back to our mushroom idiyappam..

You need

Idiyappam/sevai dried-1/2 pack
onion-1 big(finely chpped)
tomato-2 medium(finely chopped)
green chillies-3-4(finely chopped)
chilli powder-1 tsp
turmeric powder-1/2 tsp
garam masala powder-1/2 tsp
Coriander leaves
Mushroom-1 pkg
Salt-to taste

For Tempering

oil-2 tbsp
cinnamon-1 stick
Fennel seeds-1/2 tsp
anistar-2
Elachi-2

Method

Cooked the Idiyappam/sevai according to the package direction.

In a kadai add the oil and add the items for tempering and add onion fry until it is nicely golden brown add the tomato and fry it very well to make it like a paste.

Add all the powders and green chillies,mushrooms fry it for few mnts in a medium flame.

Add salt and add the idiyappam and close the lid for few mnts.Finally Garnish it with coriander leaves..

Viola...Enjoy!!

Adai Dosa(Lentils thick dosai) and bbq party snaps

2009-07-01T11:49:00.000-07:00

Adai Dosai is one of my hubby favorite.I never made it like the exact way he like.My mom she is the expert in this..Her adai used to be awesome taste,crispy and light..you wont feel heavy after eating..Then I called my mom asked the secrets behind it..She said everything like the quanity and soaking and grinding technique.

My mom used to make this only on weekends..When I was a kid me and my brother will wait in the kitchen with the empty plate for the first adai..Eventhough I am the smaller kid my mom used to give the first one to my brother only.. not only one time almost every time.I am always a looser in this...Sometimes I will ask why?..sometimes never.. Sometimes I used to cry for this...After we became a grown up my brother started commenting what I used to do..he itself started giving me the first adai..Then after my marriage I said this to my hubby sorry complain this to my hubby...and my sweet hubby asked this to my mom..my mom just smiled and she didnt replied anything..Yes its a silly story ..Ha..ha..

Most of the people like to have this with aviyal,but I dont like it bcoz adai itself a heavy dish on top of that aviyal makes me feel so heavy...I love to eat it alone..So that you will taste just the adai taste not the chutey/aviyal taste.

you need

Par boiled rice-1 cup
raw rice-1/2 cup
channa dhal-1/2 cup
toor dhal,moong dhal,ura dhal-little bit of evrything to make it into-1/4 cup
Red chillies-5-7(depends on your spice level and spiceniness of your chillies)
salt-as per taste

For Tempering

oil-1tbsp
mustard seeds-1 tsp
urad dhal-1 tsp
onion-1 (medium finely chopped/you can also use shallots for better taste)
curry leaves

Method

Soak the rice and dry chillies together and soak all the dhal seperately for just 45 minutes to i hour.

Grind the rice and dry chillies almost like a rava cosistency and grind the dhal seperately little larger than the rava consistency.

Mix both the batter with some salt.

In a kadai add the tempering items in the order and then add it to the batter.Batter should be thicker then the dosa batter...but dont make it too thick the your adai will be so heavy..

In tava pour batter and make dosa..

Viola..Enjoy..

My Three year old son Adarsh waiting for his chicken

My hubby Senthil a grill pro

chicken on the grill

Corn on the grill,it was so tasty just like the one we used to get it in chennai beach.

Kids in the hawaii costumes..(yes I am behind them)

Kids pool

Strawberry Margaritta and Stuffed mushroom

2009-06-23T07:37:00.000-07:00

Last week lot of things came in between,so I couldnt able to do blogging.Hope you are all doing good.Last week I celebrated my birthday,I turned 26(yeah I am pretty young).It was great.Strawberry margaritta and stuffed mushroom are nothing to do with my birthday.These are in my draft for so long time.

In my life I always came across this circumstance like, if there is any good thing is happening to me soon I will face some bad thing.Same If there is any bad thing happening to me,soon I will face some good thing.So instead of worring for the bad thing that happened, I started enjoying it because I know soon, something good going to happen.Ok I dont want you gals to get bore with my stupid philosophy.Letz get back to the margaritta.

I am huge fan of margaritta.I love any margaritta my favorite is lemon lime..I love sour taste.But I tried this strawberry margaritta for the first time I love it.Something to go along with it we had this stuffed mushroom its vegetarian.

For Margaritta You need

Strawberry Margaritta Mix-3 cups
Tequilla-1 cup
crushed ice-1 cup
margaritta salt-to rim the edges(optional)
Fresh strawberries-for garnishing

Method

Mix the strawberry margaritta mix,tequilla and crushed ice in a cocktail shaker.Give it really a good shake.

Rim the edges with fresh strawberries and immerse it in the margaritta salt.

Pour the mix in the glass,add the fresh strawberry in the glass

For Stuffed Mushroom you need

Medium sized Mushroom-8
onion-1(small)
Garlic-2pods
Green chillies-3(small)
potatao-1(medium boiled and mashed)
oil-1 tbsp
cheese-1/2 cup

Method

Gring the onion,garlic and green chillies to a paste.

Remove the stalk from the mushroom and chop it finely

In a wok add some oil and fry the grinded mixture until the raw smell goes off.Add the potato and the stalk of the mushroom.Fry it for few mnts.Stuff mixture is ready

In a oven plate arrange the mushroom and stuff all with the stuff mixture and top all with some cheese of your choice.

Place it in a preheated oven at 375 degree.Bake it until the cheese turns little browm.

Viola its ready!!

Enjoy!!

Four Lovely gals Pooja, Pavithra, sailaja,Shubha pass this wonderful award to me

Thanks a lot gals..I feel so honored..Thanks again.

Barbequed Chicken drumsticks

2009-06-11T16:09:00.000-07:00

We just bought these brinkmann four burner gas grill.

Oh my god it was awesome.The chicken grilled in a gas grill was totally different than the oven method,because of the open fire.My hubby dear marinated and grilled the chicken.I have to admit that He did an awesome job.He made it like a pro.This is one of our dish in our barbeque party.But at that time I couldnt find time to take pictures.But my hubby dear made it again for me..its so nice of him..He also promised me that he is going to make it every weekend until the summer..It doesnt have any fat involved so its an guilt free dish..

You need

Chicken legs-1 lb(cleaned all skin removed)
shan tandoori masala-1/2 Packet(use less if you like it mild)
yogurt-1/2 cup
lime juice-from 1+1/2 limes
Ginger garlic paste-1+1/2 tbsp

Method

Mix all the ingredients together and marinate the chicken for over night.

Heat the gas grill to 400 degree place the chicken and close the lid.

After few mnts turn and cook in the other side..until both the sides are nicely browned and cooked fully

Garnish it and enjoy!!

You can also add some onion and peppers coated with the remaining mixture and grill it and have it with your chicken.

I am sending this recepie for The potluck-Chicken hosted by viki

Vermicelli vada(Semiya vadai)

2009-06-06T18:44:00.000-07:00

I guess I have already mentioned that my hubby is a huge snack fan.Whenever I make him pakoras he will be so happy..When my hubby was a kid he used to love Bajji(deep fried snack),so one day he was crying to his mom to make bajji..but his uncle was thier it seeems he didnt like kids behaving cranky like this .So what he did you know.. he made almost 50 bajji asking my hubby to eat all that..My hubby dear ate all that..So after that you all know ,he never asked his mom bajji in near future...
I tried the same way with my son who used to love choclate like anything..I almost gave 10 chocolates at the same time...He ate all that..After an hour he came to me again and asked can I some chocolates mommmy...I thought oh my god these chocolates and kids are inseperable..
To make this Snack little healthy I added some spinach..Ok girls I can hear you are all saying.. What is a point in making healthy in a deep fried snack..ha..ha..

You need

Semiya-1 cup
Spinach-2 handfull(finely chopped)
Rice flour-2 tbsp
Onion-1/2 (finely chopped)
Green chillies-2(finely chopped)
Ginger-small piece

Method

Boil the semiya and then drain and wash it off with cold water and keep it aside.

Add the rice flour and the remaining item no need to add any water.rice flour will act as an binding agent and give crispiness to the vada.

Heat the oil and and make the vada using batter and deep fry it.

Enjoy!!

Okra in buttermilk gravy(Vendakkai morkulambu)

2009-06-02T13:36:00.000-07:00

I always need onion and tomato to cook..Whenever I start cooking my first step is cutting the onion..If I dont have onion/tomato in pantry/refridgerator I feel like like there is nothing to cook.At those time morkulambu is one of my saviour,it doesnt require onion/tomato.You can add vegetables like white pumkin/arvi to this gravy..Even carrot is good.This gravy is tamilnadu speciality..This goes well with the rice,you dont even need any side dish just a pickle will work good..

You need
Dhania-1/2 tbsp
chana dhal-1 tbsp
toor dhal-1 tbsp
Salt
curd-2 cups
turmeric powder-1/2 tsp

To Grind
Green chillies-4(small)
Ginger- a small piece
cumin-1 tsp
Coconut-2 tbsp

For tempering

mustard seeds-1/2tsp
Cumin-1/2 tsp
Dry chillies-2
Curry leaves
oil-2tsp

Method

Soak the Dhal and dhania in water for 30 minutes and grind it along with the ingridient given under the grinding section

Beat the curd well with water and add the grided mixture to it.

In a kadai fry the okra until it slightly turns slightly brown,now add the curd mixture to it and add salt and turmeric powder

Boil the mixture until the bubbles comes out switch off the stove,and tempered it..

Viola your morkulambu is ready...Enjoy it with Hot rice and hot pickle...

Onion and Tomato chutney

2009-05-30T10:10:00.000-07:00

This is my throwdown recepie.Actually I got this recepie from my hubby,He made it for my birthday,all of my friends over here started loveing it.All south indians especially tamilians will crave for this chutney with soft idlis.This is very easy to prepare and it will be good for 3-4 days when you store it in a refrigerator.I have used the round(fat) dry chillies,which we used in most of the madurai style cooking.As this chillie is very hot you can add either two/three is enough.Some of my friends tried this recepie,but they said its very hard for them to replicate same color,texture and taste as mine,so thats why I called it as my throwdown recepie.

You need
Onion-2(medium roughly chopped)
Tomato-2(medium roughly chopped)
Dry chillies-3
Garlic-1 cloves
Ginger- same size as garlic
Mustard seeds-1 tsp
Urad dhal-1 tsp
Channna dhal-2 tsp
Oil-1 tbsp

Method:

Heat the oil in the kadai add the mustard seeds,urad dhal,channa dhaland dry chillies and fry it until it is sligthly brown(dont turn it into black/dont pass to next step until is golden brown)

Add the onion,garlic,ginger fry it until itis translucent and then add the tomatoes and fry it for few mnts,no need to fry it like paste.

cool little bit and grind it.

Enjoy!!

Hema pass this award to me,thanks a lot Hema.

Tomato rice and my first award

2009-05-25T20:37:00.000-07:00

I regret I didnt blogged for the past one week.I miss you all gals..I was little busy by throwing a small barbeque hawaii style party at our backyard this weekend.The party was great, my three year old son Adarsh and all the kids had a great time by enjoying the water sports and eating lots of grilled food..I will post some pictures here for sure..But I couldnt able to take lot of food pictures.Actually I planned but I couldnt make it out..So how you gals spend your long weekend?..
I had this tomato rice recepie in my draft since last week itself.. This tomato rice is very easy to prepare..It requires very less time..Even you can preapare it with some left over rice..It doesnt even require any special side dish...chips goes well with it...

You need
rice-2 cups
onion-1+1/2(medium size finely chopped)
tomato-2(medium finely chopped)
chili powder-1 tsp
garam masala powder-1/4 tsp
turmeric powder-1/2 tsp
green chillies-3
ginger and garlic paste-1 tbsp
salt

For Tempering

oil-2 tbsp
cinnamon-1 stick
fennel seeds-1/2 tsp
elachi-2

Method

Cook the rice and keep it aside.

In a Wok/Kadai add some oil add the items for tempering and add onion fry until it is translucent.

Add the ginger garlic paste and fry until the raw smell goes off.

Add all the powders and fry for few minutes.

Now add the green chillies and tomato and fry it in a high heat fry it until it turns completely into a paste.

If you feel its little spicy at this stage you can add some lemon juice to it.

Mix it with the rice..If you have time you can put it in a dum for 10 minutes..

Thats it..
Enjoy!!

I got this award from Parita.I am so happy to get this award..Thanks a lot parita..Its encouraging me to do a lot..
Thanks again parita..

Egg curry stuffed crossiant

2009-05-14T08:14:00.000-07:00

This is the same concept just like egg puffs..Instead of the puff pastry,I tried it with crossiants...I simply love eggs..Which is one of the very easy way of adding protein to your diet..

you need

Crossiant Dough-1 tin
onion-1(big thinely sliced)
Tomato-1(big finely chopped)
chilli powder-1tsp
Coriander powder-1 tsp
turmeric powder-1/4 tsp
garammasala powder-1/2 tsp
Aamchur powder-1/2tsp
ginger garlic paste-1 tsp
green chillies-2
Boiled egg-4(cut it into halfs)
oil-1+1/2 tbsp
salt-as per taste

Method

In a wok add oil and add the onion fry it until it is translucent..

Add the ginger garlic paste fry it for fewmnts until the raw smell goes off..

Add all the powders and salt and fry it for few mnts and the add the tomato and green chillies fryit until it turns out into a wonderful masala.

Now add the boiled eggs and switch off the stove.

Place this masala in each crossiants and bake it for 15 mnts in a preheated oven at 375 degree..

Enjoy!!

Tips

Dont add any water the masala needs to be very thick..

Masala Fish fry

2009-05-09T09:58:00.000-07:00

I usually get the live tilapia fish from the Asian grocery store.Where we can select which fish we want,then they will cut it and clean it according to our choice.It will be so fresh.After we have moved to different location its very hard for me to find a new Asian/chinese grocery store.I just bought the fish from the frozen section.
I had a wonderful flasback about the fish fry..One of my neighbour in my hometown madurai gave me a fish fry to eat..I took it back to home and while I was eating.. My grandma asked me what you were eating..as she is a pure vegetarian but she knows we are carnivores..So I said I am eating plaintain fry..She asked me can I have one bite..I said ok and gave a small piece..I know its hard for her to recogonize because she had alil bad sight..You know what she replied..Wow Look how she fried like soft flower..Your mom never makes like this..I laughed immidiately and said it is fish..She was shocked and started calling all the gods name and asking sorry..She is not with me anymore..But I love her so much..
Lot of people say that fish is a sea plaintain..

You need

Fish-1 lb
Ginger& garlic paste-2 tsp
Lemon juice-2 tsp
Mint paste-1tsp
Rice flour-2tbsp
Salt
Oil-for Deep frying

To Grind:

Kashmiri chilli powder- 2-3 tbsp
Shallots/small onion- 1-2
Tomato-1/2(finely chopped)

Method

Mix the fish with all the ingridients and the grinded mixture except the oil.

Heat the oil and deep fry it..

Enjoy!!

Urati (rice and dhal dosa)

2009-05-08T09:04:00.000-07:00

This one of our family recepie.But I changed the way of preparing it,it needs to prepare it in a very heavy and hot cast iron kadai.... just put handful of the thick batter in all the sides and center of the kadai..Which yields 5 urati at the same time..with very small amount of oil (just a 1tsp is enough)..but the cons is everytime my mom prepares this she will get a burn mark..You need to do it very careful..Even the expert will sometime get burn marks..But my mom makes it ofen..I love you mom..
I dont want to get burn marks.. So I altered the way of preparing it without changing the ingridients..By making it in a regular tava..Its sligtly different in taste..But the good thing is senthil just love this..He never knew about this dish before..He is kind of addictive to this...Mission accomplished!!
By making it in a original method the out side will be very crispy and inside will be so soft..In my method both inside and outside is soft..

you need

Parboiled rice-1 cup
Toor dhal-1/4cup
Coconut-1 cup
Cilantro-1/2 cup
Onion-1(medium finely diced)

For Tempering

Mustard seed-1tsp
Splited urad dhal-1 tsp
Curry leaves
Oil-1tbsp

Method

Soak the water and dhal for 4 hours.Grind it along with coconut and salt into thick batter with less water.

In a small kadai add oil add the items for tempering when it is started splutering add onion and fry it until it is translucent,add this to the batter.

Mix it well along with cilantro.

Heat the tava make it like small dosa..

The original method doesnt need any side dish..In my method you definetly need chutney/spice powder..

Enjoy!!

I am Sending this to JFI-CilantroHosted by Cilantro Originally started by Indira.

Also Sending this to Village special eventHosted by Shama.

Fish kulambu with Raw Mango

2009-05-04T16:33:00.000-07:00

Fish and raw mango are inseperable friends in tamilian cooking...I love the fish kulambu to be sour rather than spicy..Everyone knows that a day old fish kulambu taste more than the newly prepared one..So I always prepare more to have it with Idli/Dosa..I just love the combination of fish kulambu with dosa..
Being brought up in Madurai,which is not an seashore area..Fish is rare in my hometown..But I love fish..We will always love the things which is very rare to find ..Correct?..Like here in USA we are access to lot of cuisines..But we all love our hometown specialites like parotta/bhel puri/pav bhaji etc..I know the list will goes on..

You need

1.Tilapia Fish-1 lb
2.Onion-2(medium finely chopped)
3.Tomato-2(medium finely chopped)
4.Kulambu/Sambar powder-1 tbsp
5.Garlic cloves-4
6.oil-2+1/2tbsp
7.Raw Mango-1/2(big chunky pieces)
8.Tamrind-one lemon size(extract the juice from it)
9.Green chillies-2

For wet grinding

1.small/sambar onion-6
2.shredded coconut-3 tbsp

For dry powderfry it in a skillet with no oil and powder it
1.Pepper-1tsp
2.cumin seeds-1/2tsp
3.coriander seeds-1 tsp
4.fennelseeds-1/2 tsp
5.fenu greek seeds-1/2 tsp

For Tempering

1.Mustard-1 tsp
2.cumin-1 tsp
3.red chillies-2(crushed)
4.curry leaves

Method

In a cast iron skillet add oil and add the itmems for tempering.Add the onion and garlic saute it until it turns translucent.

Add tomatoes and green chillies saute it until it turns mushy.Adwet grinding and fry for few mnts..Add some water and boil it for 5 mnts..

Add the raw mango and cook it for 5 mnts.

Add the fish and cook it for 4-5 mnts(depends on the size of the fish,as the fish has an capacity to cook soon).

Enjoy!!

Pongal & vada

2009-04-28T19:39:00.000-07:00

This is one of the typical tamilians breakfast.Every restaurant in TamilNadu will default have this item listed for the breakfast.In our home this is the typical Saturday brunch.While writing this I got one of my childhood memories..When I was very small kid probably in 2nd grade..I used to go to the small Ganapath temple around the corner of our street..The priest used to serve the sweet pongal in some specific days..Which is piping hot you cannot get it in hands..There is a banyan tree near to the temple..Some of my friends used to climb on the tree pluck lot of leaves..With the help of the leaves I used to get the pongal and enjoy it like anything..I never ever get a chance to taste the same kind of pongal in my life time..
I made the chutney,sambar,vada in a usual manner..Added lot of kicks to the pongal..So I am going to present the recepie for pongal..

You need

Raw rice-1 cup
moong dhall-1/4 cup
milk-1 cup
water-2+1/2 cup
Pepper and cumin powder-2 tsp
salt

For tempering

peppercorns-1 tbsp
cumin- 1tbsp
green chillie-3-4
ginger-1 inch piece
curry leaves-1 stalk
butter-2tbsp

For garnishing
cashews-2 tbsp
butter-1 tbsp

Method

In a pressure cooker add the rice,dhal,water,milk,salt,Pepper&cumin pwdr.Cook it for 3 whistles.

In a kadai add butter and add the items for tempering.When it started splutering add it to the cooked rice and dhal mixture.(If you want your pongal to be lil bit watery add some milk at this stage and cook it for few mnts)

Top it with some cashews serve it hot with vada,chutney and sambar...

Enjoy!!

Need a break have a 'Sandwich'

2009-04-25T14:50:00.000-07:00

Everyone of us need a break from the kitchen sometime rite? I do feel that some time..Not to feel like entering into the kitchen and cooking something...Also not feeling like going outside and eat..At those times my saviour is this spicy chicken sandwich..
When I was in India I was not familiar with all these western foods....I am a person who loves to try new cuisines/food..so after coming to this country I tried out lot of cuisines..I love every cuisines..But you know what out of all these cuisines.. easiest way of preparing food is the american cuisine..So I made this recepie for 'less time cooking and more time enjoying'

I used the tyson spicy chicken breast patties..which is very juicy and restaurant style..

you need

1.Tyson Spicy chicken Breast patties-1
2.Sandwich buns-1
3.Mayo-1 tbsp
4.lettuce-1 leaf
5.cheese-1 slice
6.tomato-2 slice
7.Pickled Jalepeno-4 pieces

Method

1.Cook the chicken patties in microwave(1.5 mnts)
2.Toast the Sandwich buns.
3.Apply mayo on the buns and arrange all these items in the bun.

Have it with some chips!Enjoy!

Egg fried rice with toasted egg on side

2009-04-23T07:28:00.000-07:00

I got this recepie from my sister in law.She is an wonderful cook.Before her marriage she is an OK cook.After her Marriage with the courtesy of my brother she became an wonderful cook.Not by means of my brother helping her in kitchen,by critizing the food she make.My brother is a very picky eater..If the food is not good he wont even touch it..If the food is good he will finish everything..:)
Senthil is not like that, if the food is spicy or if the food is salty,he wont even complaint it to me.Even If I said 'Senthil I guess its lil bit salty'he used to say'yeah thats Ok..No pblm..its edible only'..If I prepared the food in a really excellent..He will appreciate me like anything..'Super da..Excellent da..Blah..Blah..This egg fried rice is one of his favorite..

You Need
Basmati Rice-2 cups
water-3+1/2 cups
Shredded Cabbage-1+1/2 cups
Carrot and peas-1 cup
Onion-1(big thinely sliced length wise)
Ginger and garlic paste-1 tbsp
Bell Pepper-1/2(big thinely sliced length wise)
Egg-3
oil-2-3 tbsp
All spice powder-1/2 tsp
Salt
Pepper-as per taste

Method

Cook the rice in the rice cooker(Make sure rice dont turns mushy add water accordingly..or else it will spoil the taste)

In a wok add 1 tbsp oil saute the onion until it is translucent..Add the g&g paste fry it for few sec until the raw smell goes off..put it in a bowl..

In the Same wok add some 1/2 tbsp oil saute cabbage until desired consistency..I like mine b/w overcooked and undercooked(means perfectly cooked:)..Put it in same bowl...

In the same wok add some 1/2 tbsp oil saute bellpepper,peas,carrot for few mnts..Put it in the same bowl..

In the same wok add pam/oil..Saute the egg with pepper and salt and put it in the same bowl

In the same wok add pam/oil .. saute the cooked rice for 2-3 mnts..add all the sauteed veggies and egg to it..add the salt and pepper and all spice powder..

Serve it with some Toasted boild egg seasoned with salt and pepper..

Enjoy!!

I am sending this recepie to Sudeshna's Bengalicusine 'Events for Egg'

http://bengalicuisine.wordpress.com/2009/04/02/announcing-event-for-eggs/

Bajji

2009-04-21T11:59:00.000-07:00

What is better than a evening with a bajji and hot filter cofee? When you walk through the streets of madurai during evening you can see a lot of street food vendors busy making these bajji.I really amazed by the way they make..they usually make in a jet speed.With the same speed the bajji will also get sold..
I used to make lot of snacks for Senthil.People here call me snack expert.Due to health concern rarely I am makin snacks these days.Bajji mostly made with plaintains but using potatoes is for a change.
When I was a kid, we used to go to kourtallam for every season,which is a picnic spot near madurai.We used to take bath in the falls,which may sound weird for some of them,but honestly its whole lot of fun.After taking bath we used to starve like anything.The street vendors there used to sell the spicy chilli bajji.Which is super duper hot.Thinking of those makes me drool a lot.

You need
Besan flour-2 cups
Rice flour-1 cup
Idly batter-2 tbsp
Asofoetida-a pinch
Chilli powder-2 tsp
Red kesari color-a pinch
salt-as per taste
Potato(any vegetable)-thinly sliced
oil-for frying

Method

Mix all the ingridient except potato in a water.Make sure it will be in dosa batter/pancake batter consistency.

Dip the potato and fry it in oil until it is nice and crispy.

Enjoy!!

Note:
Adding a idly batter helps to make bajji a little bit fluffy and for different taste.

Vegetable Briyani

2009-04-19T18:06:00.000-07:00

Most of the times I used prepare only non-veg briyani.I love the mutton briyani which is the king of all briyani,my hubby didnt like mutton so I never cooked mutton in my kitchen in US.I studied in national engineering college,tirunelveli.Which is muslim organization,nobody can beat the muslim mutton briyani.During our hostel day function we usually order outside food from a very well known muslim caterer in tirunelveli.There is no words to express the taste of that mutton briyani.That is the best briyani I ever had in my life.

I got bored of making chicken briyani all the time.So for a change I decided to make vegetable version.I had lot of left over veggies in my refrigerator like yellow squash,brocolli,zucchini so I added all these in addition to the usual peas,carrot,cauliflower,potato.It turned out into a healthy veggie meal.If you have the veggie briyani with some raita and some nice and rich eggplant curry,It sure will be a feast.

you need:

BasmatiRice-2 cups
water-4 cups
veggie-(your choice I added a lot)
onion-1(big finely chopped)
tomato-1+1/2(medium finely chopped)
ginger and garlic paste-1 tbsp
ghee/butter-2tbsp
oil-1 tbsp
turmeric powder-1/2 tsp
salt-as per taste

To grind
green chillies-5-6
coriander leaves-1/2 cup
mint-1/2 cup
cinnamon-1/2 stick
fennel seeds-1/2 tsp
cloves-2
elachi-2

For Tempering

star anise,fennel seeds,cinnamon,elachi,bay leafs-your choice

Method

Heat the oil and butter in the Pressure cooker add the items for tempering when it started spluttering add the onion and fry well until it is translucent.

Add the tomatoes and fry well until it turns almost into a paste consistency,now add the g&g pasteand fry until the raw smell goes off.

add the salt and turmeric powder and mix well.add the grinded paste and fry well.now add the rice and fry for few mnts finally add the veggies mix it well

add the water and close the lid and cook it for two whistles and sim the stove for 10 mnts(this is similar to dum method)

Serve hot!!Enjoy!!

Note:

By the adding the veggies last makes the veggies look in its natural color.

frying the rice for few mnts will not make the rice turns into mushy.

Simmimg the stove for to mnts its very important which will add all flavors induced and for nice aroma..

Tai pan@clifton park,ny

2009-04-15T16:03:00.000-07:00

This is an oriental cuisine which has dishes from indonesia,thai,chinese,japenese.We went for the lunch they offered us dim sum as well as lunch menu,but we deceided to go with the lunch, because we didnt we have much option with dim sum,we only eat chicken and veggies.Most of the dim sum dishes are pork.

I went for crispy shrimp with green noodles in a coconut creamy sauce its a total disaster for me,it tasted awful.The noodles was cooked al dente perfection,but the the shrimp was not crispy it was very soggy and the sauce was worse.

Senthil went for Evil jungle prince chicken its nothing but a chicken with vegetable in a spicy sauce.It is also not that good.It tasted bland.I felt the vegetables was not fresh enough.It comes with vegetable fried rice and hot & sour soup.Both are totally bland.

we went to lot of restaurants in the capital region,ny some of them are worst so this tai pan is one among them,we never ever return to this restaurant again.

Kadai chicken

2009-04-14T10:28:00.000-07:00

Kadai chicken is nothing but,the chicken needs to cook with its own liquid without adding any water or pressure cooking them.But the taste is very different from the regular method and it please everybody palette.This needs very simple ingriedients and also very easy method.It goes well with the curd rice.

You need
1.chicken thigh -1 lb(bone/boneless)
2.onion-1+1/2(finely chopped)
3.tomato-2(finely chopped)
4,green chillies-4-5(finely chopped)
5.ginger and garlic paste-1 tbsp
6.turmeric powder-1tsp
7.chilli powder-2 tsp
8.coriander powder-2tsp
9.curd-2tbsp
10.oil-2tbsp
11.salt
12.garam masal powder-1/2 tsp

Method

In a heavy base kadai add oil,add onion fry until it is sligtly brown.

Add the ginger garlic paste when raw smell goes off add the tomato and fry it until it is completly mashed up.

Add all the powders and curd and fry for few mnts.

Add the chicken pieces to it and fry it in a medium flame until the chicken is cooked completly.it will take around 15-20 mnts.

garnish it and enjoy!!

Chilli Chicken/Lassoni Chicken

2009-04-13T11:09:00.000-07:00

We used to have the same kind of chicken in our local indian restaurant Karavalli,latham. so thought of trying the same at home.Actually I have tried so many times,but I cant able to get the same taste.But luckily this time,I got almost the same taste by adding some extra sauces and changing the flour batter etc etc..Senthil said it taste like an five star restaurant dish...Ok I can hear someone saying stop "Bragging"..Also my 3 year old said its so tasty mom..you can also use gobi instead chicken.

You need:
Chicken thigh/breast (boneless)-1 lb
rice flour-2 tbsp
besan flour-1 tbsp
egg-1
oil-for frying
onion-1/2 big(big chunky pieces)
garlic-2 cloves(finely chopped)
Bell pepper-1/2(big chunky pieces)
tomato ketchup-3 tbsp
knorr sweet and spicy sauce-2 tbsp
soy sauce-a dash

Method:
Beat the egg in a bowl.Mix the besan and rice flour in a seperate bowl.

Heat the oil for frying,dip the chicken pieces in the egg and then dip it in the flour mix and fry it well.

Heat the wok with oil,add the garlic,onion and bell pepper saute it for 3-4 mnts.

Add all the sauces to it fry it for 1 mnt.

Add the fried chicken pieces and saute it for 1-2 mnts.

Garnish it and enjoy!!

Yellow pumkin pachadi

2009-04-09T20:45:00.001-07:00

Pachadi means curd with some vegetable that is what everybody know,but this one is totally new.Actually this is one of the very authentic recepie from our family.when there is any function/festival in our home we will prepare this dish.This goes well with the hot rice and tadka dhall.Actually it has all the taste in it sweet,sour&spicy.so everybody love this dish.My husband who is totally new to this dish when I prepared this for the first time,he said it is like bhel puri..thats weird right? the reason he said is becoz it has all the taste(spicy,sour,sweet) just like bhel puri.

Ingriedients

yellow pumkin-1/2 lb (cut into small pices)
tamrind extract-from one lemon size.
rice flour-1/2 tsp
jaggery-1 tsp (grated)
salt

for wet grinding

1.dry chillies-5-7
2.pepper corns-1 tsp
3.cumin seeds-1/2 tsp
4.mustard seeds-1/2 tsp
5.curry leaves-4
6.methi seeds-1/4 tsp

For tempering

oil-1 tbsp
mustard seeds
cumin seeds
curry leaves

Method:

In a small pot add the grinded paste,tamrind extract,water and salt.

add the pumpkin to it,when the pumpkin is cooked fully.

add the rice flour in a little amount of water whisk it and add to the pachadi.

add the jaggery to it.

Finally add the oil in a small pan add the items for tempering when it splutters add this to the pachadi.

Have it with tadka dhall, rice and papad.

Enjoy!!

Chicken kulambu

2009-04-09T20:14:00.000-07:00

Chicken/mutton kulambu is the predominant dish in sundays in most of the houses in tamil nadu.My mom usually makes this chicken kulambu along with some chicken 65.Me and my brother usually finish the chicken65 before the lunch itself.obiviously this kulambu is bit spicy it goes well with rice.It can be easily done with the pressure pan.

Ingriedients:
Chicken thighs-1 lb
onion-1 + 1/2 finely chopped bigger ones
Tomato-1(finely chopped bigger ones)
ginger and garlic paste-1 tsp
curd-1/2 cup
sambar/kulambu powder-2+1/2 tsp
oil-2+1/2 tbsp
salt-as per taste

for grinding
coconut-3 tbsp
cashews-1 tbsp
dry chillies-3
fennel seeds-1/2 tsp

For tempering

cinnamon,cloves,elachi,fennel seeds,anistar,bay leaf-as per your need

Method

1.Add oil in the pressure when it is hot add the items for tempering.

2.When it started spluttering add the onion when it is translucent add ginger garlic paste.

3.when the raw smell goes off add the tomatoes and cook it nicely.

4.Add the kulambu powder and fry it when the oil seperates add the salt,chicken and curd and fry it for few mnts until the water oozess out from the chicken.

5. finally add the grinded paste and little amount of water and close the lid.

6.After two whistle switch of the stove.

if you feel it is bit watery then let it boil gor few mnts on high flame until it reach desired consistency.

Enjoy!!

Sushi Thai Restaurant @Halfmoon,ny

2009-04-05T12:41:00.000-07:00

We used to pass by this restaurant almost daily,actually it is in the strip mall so I thought its kind of boring chinese take out restaurant,by looking from the outside it looks like though.I dont like take out chinese foods..But I love Chinese food when it is prepared good.I also love Thai food...It has much Indian flavors in it.

We usually go to the restaurant once in a week bcoz I love eating outside same as senthil obiviously my son adarsh too will enjoy it.We were so hungry on saturaday afternoon,but we already planned to go out for lunch..Somehow it was very late...so we deceided we can try something near..Then I said letz try this thai restuarant..Senthil also said OK..We entered to this restaurant almost like 2:30 p.m..so they had lunch menu..they also provided the dinner menu..

When I looked through the menu I can see lot of thai items like pad thai,red curry,green curry,Paneng chicken etc..I thought of trying something different other than pad thai,red curry..we usally go for that in thai restaurants..I forget to tell you thier decor was so good..it looks very earth friendly thay had a lot plants and a bif flat screen tv displaying all the images of Thailand...the waitress and waiter dressed in traditional Thai dress..Then I think ohh my god what I thought about the restaurants from the outside was totally wrong..

We first order vegetable tum yom soup for me the taste of the soup was lil bland but Senthil Loved it..He said it was very tasty..

Chicken Satay with peanut sauce and cucumber sauce This was totally awesome...Especially the sauces were so good. My son Adarsh really loved this He ate one immidiately asking for the other one..

Drunken noodles This is a flat rice noodles kind of like chow fun in chinese.With shrimp and chicken..It was good but little bit greasy.which also has lot of vegetables in it like zuchini,squash...which is very rare to find in a noodles/lo-mein..I am a huge noodles fan so for me this noodles is heaven..

Basil and Chili Chicken AS I said I dont want to try the normal red/paneng/yellow curry.We tried this.It is little bit spicy...But when we have it with rice it was Yummy..It has good basil aroma and chili taste in it..Chicken is cooked good..

Popcorn chicken We ordered this because Adarsh was keep on asking more chicken..Whenit can came he was so happy..It is panko breaded (japenese bread crumbs) and fried nicely..It was so crispy..the Sauce was OK..

So overall our meal @ SushiThai was excellent..The price was also nominal..Our overall bill including tax and tips came to $34..Thats what we need in this economy right..

Rocket Dosai

2009-04-02T11:34:00.001-07:00

Restaurant dosa are always special than home made....Not the one that is in US here...I am saying about the restaurants in madurai and chennai...Most of the time I will go for dosa in the restaurants..My brother he is a dosa fan...you cant beleive he will eat dosa for all the three times a day...all 365 days...He wont even get bored...thats interesting rite...I am not that kind...Same as Senthil...secret behind Dosa is the batter and heat in the tava..Batter needs to be lil watery and the tava needs to be hot not very hot...when you add lil water to the tava you should hear hear the sound...that is the ideal heat for the tava..When the batter is in hand there is no time neede for preparing these rocket dosa..

Click here for the batter

Shrimp coconut curry

2009-04-02T11:06:00.000-07:00

I love sea food soo much but my hubby doesnt..so Seafood in my kitchen is once in a while..Compare to fish he is ok with the shrimp...I like the smaller shrimp compare to the larger one...here the people like the larger one but for indian dishes the smaller one will be tasty..I usally make shrimp without any coconut...but this time tried it in a different way along with adding some coconut..I am kind of person who wont stick with the same recepies..I like to try new recepies everytime...Even if I am seeing recepies from tv/net I will make some modification..I wont follow in the same way..you know what that will sometime will turn to be big hit and sometimes na..na..

you need:

1.shrimp-1/2 lb(small)

2.onion-1 big(diced finely)

3.turmeric powder-1/4 tsp

4.green chillies-2

5.coriander powder-1+1/2 tbsp

6.pepper-1tsp

7.oil-2tbsp

to grind:

1.red chillies-5

2.zeera seed-1/2 tsp

3.mustard seed-1/2 tsp

4tomato-1 big(chopped)

for spluttering

1.cinnamon,Elachi,staranise-as per your choice

Method:

1.In a wide pan add some oil and add the items for spluttering..once it started spluterring.

2.Add the onion once it is translucent add the turmeric powder.

3.Add the gridned items,grenn chillies , pepper powder, coriander powder.

4.once the oil oozes out add some water and add the shrimp.

5.Let it cook for few mnts..

6.Finish it of with nicely chopped coriander leaves..

Simple huh..Enjoy!!!

Asparagus venthaiya kulambu

2009-02-22T11:13:00.000-08:00

This venthaiya kulambu is the base,venthaiyam is actually methi/fenugreek seed. I tried adding different vegetables like brocolli,brussel sprouts to it.This time I tried it with asparagus,it was good.This ventaiya kulambu is senthil favorite.Whenever I am making this curry I will make little bit more rice orelse we will run out of rice. Any poriyal or kootu goes well with this along with some rice.

You need:

1.Asparagus - 9(cut into medium pieces)

2.onion-1(big dice into small pieces)

3.tomato-2(small finely diced)

4.Tamrind-lemon size(soak it in hot water and make the extract)

5.garlic-2pods(finely chopped)

6.oil-2 tbsp

7.sambar powder-2 tbsp

for tempering

1.mustard seeds-1/2 tsp

2.cumin seeds-1/2 tsp

3.fenugreek seed-1/4 tsp

4.curry leaves-a lil

5.asofedetia-a lil

To grind

1.coconut-3 tbsp

2.shallots-2

3.garlic-1 pod

4.dry chillies-2

5.fenugreek seeds-1/2 tsp

Method:

1.In a medium size pot add the oil add the items for temering when it started spluttering add the garlic and onion.when it is translucent add the tomato.

2.When it is nicely fried add the sambar powder and lower the flame.

3.when the oil started oozes out add the asparagus and add the tamrind extract.

4.when the asparagus fully cooked.(cook it lil bit tender not mushy).add the grinded mixture and some salt and water.

5.let it boil for few minutes in high flame.

6.when it reaches the desired consistency switch off and add some heated sesame oil(optional).

Serve it with rice!!Enjoy!!

Pav bhaji

2009-02-21T19:05:00.001-08:00

This pav bhaji is a sinful dish as it has lot of butter and pav is an white bread dinner rolls..I dont want to substitute this with wheat bread and margarine or something as this spoil the whole real taste of pav bhaji..Instead I can have it once in a while..May be like you know once in a month(?!!) ..Nobody can resist the real taste of pav bhaji rite..I want both my Pav and bhaji needs to be piping hot..then the bhaji needs to top with some raw onion and sqeeze some fresh lemon on it ..oh my god the spicy bhaji and the crunchy raw onion with the tangy lemon and the butter toasted pav...Man that is heaven..

You need:

1.potato-2(medium Peeled and chopped)
2.capsicum-1(chopped)
3.Peas and carrot-1 cup
4.beans-1 cup
5.cauiflower-1 cup
6.butter-3+1/2 tbsp
7.red onion-1(big finely chopped)
8.Tomato-1(big finely chopped)
9.Pav bhaji masala-1+1/2tbsp(MDH preferred)

Method:

1.Boil the potatoes,beans,,carrot,peas,cauliflower and capsicum with water in a cooker.

2.When it is done..Mash it well and keep aside..

3,In a skillet add the 3 tbsp butter add the onion and fry it until it turns lil brown and add some tomatoes and fry it well

4.when it is done lower the flame and add the pav bhaji masala and fry it for few sec.

5.Add the mashed veggie and stir well cook in a medium flame for 3 min and add the remaining butter turn the flame to low and keep it for 2 mnts..

Viola the bhaji is ready....Enjoy it with some butter toasted dinner rolls..

Spinach bisibelebath

2009-02-16T18:45:00.000-08:00

This is my test recepie it turns out really good..I love spinach so much..I tried to make all sort of Dishes using spinach.. I started cravings for bisibelebath..I checked my refrigerator,,,There is not any suitable vegetable for making bisi..Then I got an idea of making like an spinach bisi..The end result was very good.. I almost used one full bag of spinach.It turns out into one healthy food..

You need:

1.Spinach-1 bag

2.rice-1+1/2 cup

3.Toor dhal-3/4 cup

4.onion-1(medium finely chopped)

5.Tomato-1(Medium finely chopped)

6.sambar powder-1 tbsp

7.tamrind -1 lemon size(Make the extract)

8.turmeric powder-1/4 tsp
9.ghee-3bsp
5.water-1+4cups

To Roast and grind

1.dry chillies-4
2.channa dhal-1tbsp
3.coriander-1+1/2 tbsp
4.grated coconut-2tbsp
5.pepper-1/2 tsp
6.cumin-1/2tsp
7.cinnamon-1" piece
8.cloves-2
9.methi seeds-1/4 tsp

Method

1.cook the toor dhal,onion,tomato and spinach with salt water and turmeric powder in a cooker.
2.once it is cooked add the sambar powder,grinded paste,rice and tamrind to it.
3.Add water mix it well and cook it for 3 whistles.
4.once it is done add the ghee and place it in a low flame for 3-4 mnts.
Have it with pappadam.

note:
I used extra ghee to it once in a while it is OK..

Enjoy!!

Rava dosai

2009-02-16T12:45:00.000-08:00

Whenever I have some leftover Idly/Dosa batter..My choice is this rava dosa only..Yes I add the leftover batter to make rava dosai.I heard people using a buttermilk to make rava dosai this is an alternate way..I usally add some grated carrots to give it a nice color..I also add some cashews for some rich taste..if you have this rava dosa with sambar you feel like heaven..

You need

1.rava-1+1/2 cup

2.rice flour-1cup

3.leftover batter-1 cup

4.oil-2tsp

5.onion-1 (finely chopped)

6.green chillie-3-4(finely chopped)

7.curry leaves-1 stalk

8.pepper seeds-1/2 tsp

9.cumin-1/2tsp

10.grated carrot-2tbsp

12.cilatro - 2 tbsp (finely chopped)

13.ginger-1"(finely chopped)

Method:

1.Mix the rava,left over idly batter,rice flour and salt in a big bowl with enough water.(make sure it should be very watery).

2.In a skillet add oil when it is hot add the pepper seeds ,zeera when it started spluttering add the curry leaves and cashews.

3.add the onion,ginger,green chilli,when it is fully cooked add it to the batter.

4.add the grated carrot and cilantro to the batter.

5.Mix it nicely if needed add extra water.

6.In a heated dosa tava pour the batter on the outer side first,it automatically fills the inner side of the dava ..due to the very watery consistency..add oil to it and when its done flap the dosa carefully and cook the other side..

7,Do the same with the remaining batter..

8.Serve hot with chutney and sambar..

Chicken tandoori

2009-02-15T18:34:00.000-08:00

Chicken tandoori as predominant dish in most of the indian buffets..Whenever I go to some indian restaurant with my American colleagues they all love this dishes..they will say they are very much comfortable eating this dish because its not spicy and its not curried...I tried to make it same as restaurant style..I failed so many times...as they will use the clay oven to make this...which is not possible for us...Then finally this time I got almost 99% same taste as the restaurant style...Try it you will love it..

You need:

1.Chicken Thighs-1lb
2.Tandoori masala-1+1/2 tbsp(shan brand preferred)
3.chilli powder-1tsp
4.curd-3tbsp
5.Lemon juice-1 tsp
6.ginger and garlic paste-2tsp
7.Butter(melted)-1 tbsp

Method

Make slit in the kitchen and add all the ingridient and put in the freezer for one night.
preheat the oven to 425 degree for 20 minutes
grease the tray arrange the chicken and place it in the oven for 2o mnts
Turn the chicken and place it for another 20 mnts..

your tandoori is ready!!

Egg kothu parotta

2009-02-15T17:53:00.001-08:00

This is one of madurai special,when you see some of the busy streets in madurai you can notice a lot of parotta masters making some music by preparing this parotta ..you know with the metal spoons..Actually you dont need any side dish for this parotta..if you feel its spicy you can have some raita..I didnt use any chalna in this..Actual recepie will use some chalna...I want mine to be lil dry..

You need:

1.parotta -4 (shredded finally using hands)
2.onion-1 big(finely diced)
3.tomato-1+1/2 (finely chopped)
4.green chilli-3(finely chopped)
5.egg-2
6.chilli powder-1tsp
7.turmeric powder-1/4 tsp
8.oil-2tbsp
9.mustard-1/2 tsp
10.zeera seeds-1/2 tsp
11.curry leaves-2 stalk
12.coriander leaves for garnishing
13.ginger and garlic paste-1 tsp

Method

1.In a skillet add oil when it is hot add the mustard,curry leaves and zeera seeds.
2.Add onion fry it until it turns lil brown add the g&g paste tomato and green chilles .
3.Add the chillie poder and turmeric powder
4.add the egg at this stage turn stove to low flame,orelse the egg will stick to the bottom immidiately and creates a eggy smell..
5.Add the parotta and toss well and close the lid in a low flame for few minuts
6.finally garnish it with coriander leaves..

Enjoy!!

Chicken Briyani

2009-02-14T12:32:00.000-08:00

I love chicken briyani its one of my all time favorite..I tried making briyani so many times using pressure cooker most of the time it will be overcooked or else half cooked..once I tried it in the regular pot itself for that I have to stand and watch it and need to mix it so it took lot of my time...Finally I found a easy way of one pot briyani using rice cooker..trust me once you follow this way you will save time and also you will get nice and tasty briyani..

you need:

1.chicken-1 lb

2.rice-1+1/2 cup(soak it in the water for 1 hour)

3.onion -1 (big dice into small pieces)

4.tomato-1(big dice into small pieces)

5.curd-2tbsp

6.turmeric powder-1/2 tsp

7.salt as per taste

8.mint leaves-one handful

9.coriander leaves-one handful

10.water-2+1/2 cup

To grind

1. green chillies-4

2.ginger-one inch piece

3.garlic-3pods

4.cinnamon-smallpiece

5.cardamon-2

6.cloves-2

For Seasoning

1.bay leaves-1

2.anistar-1

3.cardamon-1

4.cinnamon-1 small piece

Method

put the rice cooker pot on the stove heat the oil and ghee then add the items in the seasoning

add the onion when it turns transparent add the tomato then add the mint and coriander leaves..

when it becomes like a paste add the curd , grinded paste and turmeric powder the add the chicken to it.

fry it nicely for 2 mnts.add the rice and water and transfer it to the rice cooker

when the rice cooker turns to warm switch then transfer the pot into the stove put it in the low flame and close the lid..let it be there for 10 mts..At this stage "Do not mix the rice"...

finally garnish it with egg and serve...

Madurai style pepper chicken

2009-02-14T10:45:00.000-08:00

This madurai style pepper chicken is soo tasty...its a party pleaser,you can have it with chappathi or with parotta.the main flavor for this dish actually comes from the dry red chillies and curry leaves..offcourse from pepper too..My hubby loves this as side for beer...Try it you will love it..

you need:

chicken thighs-1 lb(cut into desired sizes preferrably small)

onion-1 big(cut into very small pices)

tomato-1 big(cut into versmall pieces)

curry leaves-2 stalk

dry chillies-3(broken it into three pices)

curd-2 tbsp

lemon juice-1 tbsp

sambarpowder/kulambu powder-2tbsp

pepper powder-1tsp

ginger garlic paste-1tsp

oil-2tbsp

pepper seeds &zeera for seasoning.

Method

1.Marinate the chicken with curd and lemon juice, ginger garlic paste and 1 tbsp of sambar powder/kulambu powder for 1 hour

2.heat the oil in the pressure pan add pepper seed and zeera seed,curry leaves and dry chillies.

3.add the onion when it is transparent add the tomato fry until it becomes like paste and then add the sambar powder.

when the oil seperates add the chicken and fry it for 4 mnts

4.add some water close the lid and give two whistles and swith off the stoves

5.when the pressure goes off sitch on the stove let it boil till the water completely evaporates finally add the pepper pwder garnish with coriander leaves..

Enjoy it with some drinks!!

spicy pasta bowl

2009-01-18T12:40:00.000-08:00

Pasta is one of our family favorite....This recepie is lil bit spicy but it taste soo good..you can add as much as veggie as possible..I added lot of mushroom to it...I love mushrooms soo much...I had pasta after I came to US...I started loving this taste...So I tried preparing it in various ways...finally I stick with this one...

you need:

1.Pasta-1pk(any varities cooked as per the box instruction)

2.onion-1(big finely chopped)

3.garlic-10(finely chopped)

4.Bell pepper-1/2(finely chopped0

5.Indian green chillie-4(finely chopped)

6.jalepenos(pickled)-5 round slices

7.mushrooms-1 cup

8.carrot-1(grated)

9.ragu pasta sauce-1+1/2 cup

10.olives-1can

11.oil-1+1/2 tbsp

12.red crushed pepper flakes-1tbsp(optional)

13.cilantro for garnishing

14.parmesan cheese(optional)

Method:

1.Heat the oil in the pot add the garlic let it fry for few sec,add the onionwhen it it transparent add the green chillie and fry it for few sec.

2.add the bellpeper,jalepenosand mushroom fry it for few sec.

3.add the carrot and olives and fry it for few few sec.

4.add the sauce and salt to it

5.when the oil seperates,add the pasta strir it well.

6.close the lid and cook it it in low fame for 2 mnts.

7.add some red crushed pepper at the end if you want your pasta to be "hot".

Garnish with cilantro and parmesan cheese..

keerai kadanchathu and vatha kulambu combo

2008-12-28T14:44:00.000-08:00

This is one of my favorite combo.when you see this you feel like you have to add kulambu to the rice and keerai kadanchathu as a side right...but thats not the perfect combo actually add the keerai kadanchathu to the rice and the vathal kulambu as the side is the perfect combo...you can also have this vatha kulambu as a side for the thick homemade curd rice..I like both the manathakali vathal and sundakai vathal..so I will add both the vathal to the kulambu...I like the rice lil bit overcooked for this combo..For me this is one of my comfort food...

Keerai kadanchathu

you need:

1.baby spinach-3 cups

2.garlic pods-1

3.tamrind- a pinch

4.salt as per taste

for tempering:

1.mustard-1/4 tsp

2.urid dhal-1/4 tsp

3.dry chillies-3

4.shallots-2(chopped finely)

5.oil-1/2 tbsp

Method:

1.Boil the baby spinach and garlic pods with water in microwave for 8 minutes.

2.mash well using blender along with salt and tamrind.

3.In the Kadai add the items for tempering then add the blended spinach mix.let it boil for two minutes.

Vatha Kulambu:

you need:

1.onion-1(big finely chopped)

2.tomato-1+1/2(small finely chopped)

3.tamrind-extract from big lemon size.

4.manathakali vathal-1 tbsp

5.sundakai vathal-1 tbsp

6.sambar powder-3 tsp

for tempering

1.ginely oil-2+1/2 tbsp

2.mustard-1/2 tsp

3.zeera-1/2tsp

4.asofedetia

5.curry leaves

6.fenugreek seed-1/4 tsp

Method:

In a heavy bottom vessel add the 2 tbsp of oil add the the items for tempering.

Add the onion fry it until it is transparent.Then add the tomato fry it until it completly became a paste .

Add the sambar powder and salt.when the oil seperates add the tamrind extract and salt and some water let it boil for 5 mnts.

In the mean time add the the 1/2 tbsp of oil in a small kadai add the vathals when it splutters the add the vathal to the kulambu..

Finally add some asofedata to the kulambu and immidiately close it with the lid(so that the flavor gets locked up)

your kulambu is ready..

enjoy both of these dishes with hot rice and papadam...

Shallots/chinna vengayam uthappam

2008-12-25T17:36:00.000-08:00

I think people from tamilnadu knows about murugan idly shop.Did anybody know wher its orgin its Madurai.I know this shop when I was kid.My dad take us to this very small shop which is like little bit bigger than the roadside restaurant .by saying he usually have his fourth meal(late night meal) in this shop while in his college days.He said that this shop is still same.they usually give like very very spongy idly..with four different chutneys..Those idly is not just like the idly you usally have it in the restaurants..these idly are more than the home made idllies...these shops can hold min 8-10 people...I am saying this situation some 10 years ago...but now this shops was everywhere even some outside india...I am so happy that one of my fav restaurant came up to this level...I am waiting for them to open a branch in newjersey...

My all time fav in this restaurant is shallots uthappam...I will get one dollop of butter on top of my uthappam...some idly podi with sesame oil...they will four different chutney with it...not the regular onion or coconut chutney... those are very different..but all of them are finger licking good.Here comes my shaloots uthappam.

you need:

1.Idly rice(preferred)/pulingal rice-4 cup

2.whole urad dhall-1 cup

3.fenugreek-1 tbsp

4.salt-as per taste

5.pearl onion/shallots-8

Method:

Soak the rice and the urad dhall along with the fenugreek seed seperately for 5 hrs.

Gring them seperately and mix it together and add salt.you need mix it very nicely with your hands only for atleast 3 min.

Set aside for whole night let it ferment.you need 12 hours to ferment in cold weather.

Heat the tava add a ladder of batter to it lightly spread it.

add the peral onion immidiately.add oil and cover it.

once it is cooked.turn the dosa. and cook it for 1 min.

Thats it... your pearl onion uthappam is ready....

Puliyotharai

2008-12-23T17:23:00.000-08:00

puliyotharai is the temple prashadam in most of the temple.They usually give very little amount,but it will be very tasty.My mom usually makes this puliyotharai,when we are goin out of town.You know we dont even need to tell to our neighbours that we are goin out of town,they itselg will assume we will be goin out of town.Even our dog shiny(pomeranian) knows that we are goin out of town by showing his sad face.My mom made puliyotharai for my baby shower party it was the super dooper hit.So I asked my mom for the exact recppie and I tried it here,but I didnt get the exact taste of my mom,but it was good.

you need:

1. rice-1 1/2 cup

2.tamrind-1 +1/2 big lemon size

3.turmeric powder-1/4 tsp

4.salt as per taste

5.sesame oil-21/2 tbsp

for tempering

1.mustard-2 tsp

2.peanuts-1 tsp

3.curry leaves-1 stalk

4.channa dhal-2 tsp

5.cashews-1 tsp(optional)

for fine powder

1.fenugreek seeds-1 tsp

2.Asafoetida-1/2 tsp

for coarse powder

1.dry chillies-6

2.coriander seeds-1 tbsp

Method:

Cook the rice seperately and allow it to cool.

Fry both the items for fine powder and coarse powder seperately without oil and grind it as per specification

make the tamrind into tamrind pulp make sure its not very thick or thin.

In a deep skillet add the oil and add items for tempering,Add the tamrind pulp

add the turmeric powder and salt,let it boil for 3 mnts.

add the coarse powder and let it boil until oil seperates and looks like a paste(consistency should be like cheese dip).

finally add the fine powder let it cook in a low flame for 2 mnts.

now add the mix to the rice.

There you go!!!

Chicken Roast

2008-12-23T17:03:00.000-08:00

Chicken roast is not fully gravy or fully dry recepie.which is kind of intermediate.But a very tasting and tempting dish.This goes well with rice,Chappathi.You can make this very easily without any grinding.

you need:

1.chicken-1/2 lb

2.onion-1(big finely chopped)

3.tomato(medium finely chopped)

4.ginger&garlic paste-1tsp

5.sambar powder-2 tbsp

6.oil-2 tbsp

7.curd-2 tbsp

8.pepper powder-1 tsp

Method

In a deep skillet add oil add the onion.when it is little brown,add the ginger&garlic paste.when the smell goes off add the tomatoes.

when the tomatoes are like paste.Add the sambar powder.when the oil seperates add the curd.

add the chicken fry it for 2-3 mts.add some water when the chicken is completely cooked,

finally add some pepper powder.Garnish it with coriander.add some lemon juice while serving.

I said right it was soo easy..

Egg salna for parotta

2008-12-20T18:51:00.000-08:00

Salna is very famous in the road side restaurants alais kai endhi bhavan in madurai. The days still I can remember while I used to travel in the weekends from from my college which is in thirunelveli to madurai my hometown usually I will reach madurai at night I can see lot of road side restaurants with this salna.Eventhough guys if you are not in a mood to eat,whenever you feel aroma from these restaurants you will immitidately feel like ..I want to eat...Ok I cant able to reproduce the exact same taste which we usually have in madurai..but I am sure this will somehow near to it.

you need:

boiled eggs -4

onion-2(medium finely chopped)

tomato-2(medium finely chopped)

green chilli-3(slited lengthwise)

sambar powder-2 1/2 tsp

oil-2 tbsp

ghee 1 tbsp

ginger&garlic paste-1tbsp

for tempering:

cinnamon-1/2 inch piece

fennel seed-1/4 tsp

elaichi-1

anistar-1

bay leaves-2

To grind:

coconut-1/4 cup

cashews-1 tbsp

Procedure:

In a deep skillet add one teaspoon of oil and ghee add thetempering items.

when they turn brown add onion when it turns lil brown add tomatoes and green chilli,and finally add some ginger and garlic paste.

add the sambar powder and salt.when the oil seperates add the grinded masala and one cup of water.let it boil for some minutes.add the remaining oil while it was boiling.

finally add some coriander leaves and the boiled eggs.you cut the eggs into half or make some holes in whole egg using fork and add to it.let it stand for 2 min.

viola your salna is ready!!!

Rava Kichadi

2008-12-20T15:53:00.000-08:00

This is my first post in the blog world.I am starting with rava kichadi,I love rava kichadi very much.Its one of our staple dinner cum lunch.This rava kichadi is one of the very easy recepie.I am from Madurai,there is one famous iyenkar restaurant in madurai name modern restaurant,they usally make this kind of rava kichadi for the breakfast.Rava kichadi goes well with coconut chutney.After you finished this breakfast just have a cup of filter coffee,ohh my God thats heaven.

you need:

rava-1 cup

vegetable(carrot,beans,peas)-1cup

onion-1 big(finely chopped)

green chillie-4(slited lengthwise)

curry leaves-1 stalk

ginger-small piece(finely chopped)

turmeric powder-1/4 tsp

coriander,tomato-for garnishing

salt as per taste

oil-2 tbsp

ghee-1/2 tbsp

mustard,urad dhall,ground nut,cashewnut-for tempering

water-2 1/2 cup

Method:

In the Kadai add oil add the items for tempering when they splutters add curry leaves,add onion,ginger,curryleaves,grenn chillies.

when the onion is transparent add veggies fry it for two minutes.

Add water salt and turmeric let it boil for some minutes

In a low flame add the rava and closed the lid in the medium flame.

When the rava is almost cooked add the coriander and tomato.

finally add the ghee and mix it it well

Note:

while mixing the rava in the water mix add rava very little in one hand and mix it in the other hand.

Dont need to roast the rava for rava kichadi.