Chicken vindaloo

Posted by Anand on Tuesday, March 9, 2010 Comments: (0)

Labels:
Ingredients:
1/2 kg chicken
1 tsp Ginger paste
1 tsp Garlic paste
1 teaspoon Turmeric powder
2 tomato   

Roast and make a fine paste of:
4-5 red chilies
1 tablespoon Black pepper corns
2 teaspoon cummin seeds
2 teaspoon coriander seeds
1 inch cinnamon
5 cloves
1 tablespoon Mustard seed
1 teaspoon fenugreek seeds
1 t cardamom seeds

Fry and make a fine paste of:
1 cup thinly chopped onions 

Method:
1, Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
2, Heat the oil add ginger, garlic paste,onion fry until light brown.
3, Add the chicken cook few mins.
4, Add tomato cook for few mins.
5, Add curry leaves & add some water cook until done.

Sanjeevanam

Posted by Anand on Sunday, January 3, 2010 Comments: (0)

Labels:
  1. Ragi
  2. Rice
  3. Wheat
  4. Soya beans
  5. Ground nut
  6. Bajra (kambu)
  7. Jowar (cholam)
  8. Green Gram
  9. Horse gram
  10. Fried gram (Udaithakadalai)
  11. Dry ginger
  12. Cardamom
  13. Cloves

    Crab Lollipop

    Posted by Anand on Wednesday, December 16, 2009 Comments: (0)

    Labels:
    Ingredients:

    12 cooked crab claws
    1 large egg, lightly beaten
    1/3 cup all-purpose flour
    1/2 cup dried breadcrumbs


    Basic Paste (grind):

    1/2 cup prawn or crab flesh.
    1 teaspoon cornstarch
    1 teaspoon sugar
    1 teaspoon white pepper
    1 teaspoon sesame oil
    1 teaspoon rice win
    1 tablespoon egg white, lightly beaten
    2 tablespoons finely chopped spring onion (white part).
    1 teaspoon salt.

    Cover with plastic wrap and set aside for 15 to 30 minutes

    Method:

    1. Take crab claws. Remove excess moisture from the crab.
    2. Heat oil in pan. Spreading paste on crab claws make it like lollipop.
    3. Dip the claws in to all-purpose flour.
    4. Then dip then claws into beaten egg.
    5. Then dip into breadcrumbs.
    6. Fry it.



    Chili Powder

    Posted by Anand Comments: (0)

    Labels:
    Ingredients:

    Red chillies - 1 kg
    Coriander seeds- 2 kg
    Turmeric - 100g
    Bengal gram - 100g
    Tuver dhal - 100g
    Fenugreek - 100g
    Black pepper  - 100g
    Cumin seed - 100g
    Fennel seed - 50g
    Asafoetida - 50g
    Dry ginger - 25g

    Medthod:

    Dry & grind into powder .

    PAV BHAJI

    Posted by Anand on Saturday, December 5, 2009 Comments: (0)

    Labels:
    Ingredients

    2 Tomatoes
    2 Onions
    1 Green capsicum
    2 tsp ginger & garlic paste
    Butter 3 tablespoons
    1-1/2 tsp Red chili powder
    1/2 tsp. turmeric powder

    Boil and mashed

    2 Potato medium size
    1 cup Cauliflower
    1/2 cup green peas
    1/2 cup carrots
    1/2 cup freach beans

    PAV-BHAJI MASALA (roast & grind)

    50 grams red chili,
    50 grams coriander seeds,
    25 grams cumin seeds,     
    25 grams black pepper,
    25 grams cinnamon,     
    25 grams clove,
    4-5 black cardamom,     
    25 grams dry mango powder,
    10 grams fennel seeds,     
    1 tbsp. turmeric powder.

    Methods
    1, Heat 2 tbsp oil & butter in a frying pan or kadhai. Add green chili.
    2, Add chopped onions and fry until they become light golden brown in color.
    3, Add ginger & garlic paste fry for few mins.
    4. add chopped tomato and cook till it becomes tender.
    5. Add pavbhaji masala, chili powder, turmeric powder and cook again for 4-5 minutes.
    6. add healf tsp of sugar.
    7. Add the boiled vegetables fry for few mins.
    8. mashing pieces & add butter.
    9. Garnish with chopped cilantro serve with pav.

    Baby Corn Masala

    Posted by Anand on Thursday, October 22, 2009 Comments: (0)

    Labels:
    Ingredients

    Baby Corn 1 Kg peeled.
    Tomatoes 4 numbers medium size.
    Onion 3 numbers medium size.
    Roasted Groundnut powder (fine ground) one tea cup.
    Salt one teaspoon
    Turmeric powder 1/4 teaspoon
    Chopped Coriander Leaves 1/4 tea cup
    Chilli Powder 1 teaspoon
    Mustard seeds, Fenugreek seeds,Ani seeds and Jeera 1/4 teaspoon each.
    Oil Normal cooking oil 2 table spoon.

    Method

    1.Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).
    2.Puree 4 tomatoes. Grind onion into a paste.
    3.Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the Mustard seeds, Fenugreek seeds,Ani seeds and Jeera and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
    4.Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
    5.Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

    Baked Cabbage

    Posted by Anand on Thursday, October 8, 2009 Comments: (0)

    Labels:
    • 2 cups firmly packed finely shredded green cabbage
    • 1 medium onion, halved and finely sliced
    • 1/4 cup grated coconut
    • 3/4 cup chick-pea flour
    • 1 tsp fresh grated ginger
    • 1-2 hot green chiles, chopped
    • 1 tsp ground coriander
    • 1 tsp salt
    • 3 tbsp mild vegetable oil
    • 1/4 cup water
    • 1 tsp sesame seeds
    1. Position a rack in the middle of the oven and preheat the oven to 350F. 2. Combine the cabbage, onion, coconut, chick-pea flour, ginger, chile, coriander, and salt in a large mixing bowl.
    Toss to mix.
    Add the oil and water and mix thoroughly.
    Pour the mixture into an ungreased 8x8x2 inch baking pan or earthenware baking dish.
    Press lightly to spread into an even layer.
    Sprinkle the sesame seeds on top.
    Bake until the top is lightly browned, about 45 minutes.
    Let it rest for 5 minutes. Cut into 2-inch squares.
    Serve hot or at room temperature.
    Texture should be between a crisp potato pancake and dinner hashbrowns. To serve as an hors-d'oeuvres, cut into smaller pieces.