Spicy Potato - Oven Roasted

Ingredients:

Potatoes - 6,medium

Salt - to taste

Ground Pepper - 1tspn

Sambar Powder - 2 tspn

Coriander Powder - 1tspn

Garam Masala - 1/4tspn

Method:

Preheat the Oven in 400 degree farenhiet

Cut the Potatoes in thinly lenthwise

Mix all the Masala Powders and Salt to it

Spread it in a Oven Tray and drizzle some Olive oil on it

And cook it for 30 mins and let it cook for another 15mins after tossing it.

Leave until it becomes crispy.

Enjoy this with sidedish of Variety Rice or even as snack in evening time.

Cauliflower-Broccoli Oven Roast fry

Ingredients:

Cauliflower - 1,florets

Broccoli - 1,florets

Lime - 1,juice

Olive oil  - as req.

Ground Pepper powder - to taste

Salt - to taste

Method:

 Boil the Water with little salt and wash the Cauliflower and Broccoli and drain it

Again wash it with the Cold running water.

Now spread that florets into a oven sheet and sprinkle olive oil,lime juice,salt and pepper.

Pre-heat the oven in 400 degree and Roast this for 30-35mins or until it turns Brown-crispy .

Toss it occassionally.

Enjoy for Appetizer with some dippings.

Soup and Chicken Fry

Soup

Soup Ingredients:

Chicken - 2 pounds

Shallots - 10-12

Onion - 1,medium

Tomatoes - 2,medium

Green Chillies - 3

Ginger - 1inch

Garlic - 5cloves

Curry leaves - 1+1 Sprigs

Turmeric powder - 2pinch

Hing - a pinch

Black bell pepper - 1tspn

Cumin/Jeera - 1tspn

Oil - 2tb spn,for frying and for seasoning

Salt- to taste

Method:

Heat the oil in a pan fry the Black pepper,Cumin seeds,Curry leaves,Ginger,Garlic and Shallots till it becomes light brown in color

Let it cool and grind it.

Now Heat the remaining oil in a pan,add the Mustard seeds,Hing and let it splutter then add the Onion,Curry leaves fry for a minute

Then Add the tomatoes,fry till it leaves out the water and add the Half of the Ground masala, Chicken,salt and fry for 3mins

Add 2cups of Water into it and close the lid and cook it for 10mins in medium.

Once the Chicken is Done,Filter the soup and sprinkle the black pepper powder and serve hot.

Garnish with Coriander leaves

Chicken Fry

Ingredients:

Chicken - 2pounds,Take the Filtered Chicken out of the Soup

Cloves- 2

Cinnamon - 1/2inch stick

Bay leaf - 1

Onion - 1,medium

Tomato - 1,large

Curry leaves - 1sprig

Green Chillies - 2,slited

Chicken Masala powder - 2tspn

Ground Masala - Remaining Masala from Soup Version

Salt- to taste(be easy here,though the Chicken Masala will have salt in it)

Oil -  as req.

Method:

Heat the oil in a pan, add the Cloves,Cinnamon,Bay leaf fry till it leaves the aroma

Add the Onion,Curry leaves fry for 2mins,add the Tomatoes fry till it leaves out the water

Now add the Chicken,Ground Masala,Chicken Masala and cover it for 3mins (toss it occassionally)

Garnish with Coriander leaves.

Note:

If you or your kids have running Nose for long time,this Soup is the best.

Add little more pepper while u drink and serve it hot.

Egg Curry

Ingredients:

Egg - 3, boiled and slit into 2

Onion - 1,thinly slit

Tomato - 1,Sliced

Curry leaves - 1sprig

Ginger-Garlic paste - 1tspn

Coriander powder - 11/2tspn

Curry powder- 1/2tspn

Sambar powder - 1/2tspn

Garam Masala-1/4tspn

Mustard Seeds - 1/2tspn

Coriander leaves - 1sprig

Coconut Milk - 1tb spn,Thicker

Method:

Heat the oil in a pan,let the Mustard seeds splut,add the Onions,curry leaves,Ginger-garlic paste

Add Tomatoes and fry until it leaves out its water,then add the Masala powders(Coriander,Curry,Sambar powders) and fry for 2mins

Now Add the Coconut milk and bring it to a boil and add the Egg,leave it for 1min

Finally sprinkle Garam Masala and Coriander leaves for Garnishing.

Thai Basil Fried Rice

Ingredients:

Cooked Rice - 1 cup

Chicken - 11/2 pound(I used Breast Chicken),that taste good for Thai Dishes or preferably Boneless

Fresh Basil leaves - 1cup

Capsicum/Green pepper - 1/2,thinly sliced

Garlic - 6-7 cloves

Green Chillies - 2 or to taste

Fish Sauce - 2 tspn

Oyster Sauce - 1tspn

Salt - just sprinkle,dont add too much,the Sauce will have salt

Oil - 1tb spn

Dry Red chilly Flakes - 1tspn

Method:

Grind the Garlic and Green chillies coresly

Heat the oil in a Wok,add the Ground paste and just toss it and add the Chicken,fry for 4mins in medium flame or until the chicken becomes tender

Now add the sauces(Fish sauce and Oyster sauce) and Capsicum cook for 1min and add the Cooked Rice, toss it until the flavour touches

Now add the Basil leaves and fry for 1min and switch it off.

Garnish or sprinkle Chilly flakes.

Note:

Instead of Grinding the Garlic and Chillies,if you have Mortar,just give a nice press.

Coriander Rice

Ingredients:

Corainder leaves - 6+1+1 sprigs

Cooked Rice - 1cup

Channa Dhal - 2+1tspn

Urad dhal - 1tspn

Black bell Pepper - 1/4tspn

Jeera/Cumin - 1/2tspn

Red chillies - 2

Grated Coconut- 2tspn

Mustard Seeds- 1/2 tspn,for seasoning

Salt- to taste

Oil - 2tspn or as req.

Method:

 Dry roast the following ingredients and Grind it. Channa Dhal(2tspn),Pepper,Jeera,Red chillies,Coriander leaves and finally just toss the Grated Coconut.

Heat the oil in a same pan,splutter the Mustard seeds and add Channa dhal,urad dhal,coriander leaves(1sprig) and fry till the dhal becomes light brown.

Now add the Ground masala and fry for 1min and add the Cooked rice and toss until the flavour touches the rice.

Finally Garnish with remaining Coriander leaves.

Brinjal Curry

Ingredients:

Brinjal - 200gms / 5-6 large,cut into 4 pieces

Onion - 1 medium

Curry leaves - 1sprig

Mustard Seeds - 1tspn

Channa Dhal - 2tspn

Urad Dhal - 1tspn

Sambar powder - 2tspn ,can substitute with 1/2tspn R.chilli powder and 11/2tspn Coriander Powder

Turmeric powders - 1/4tspn

Water - 2tbspn

Hing - a pinch

Salt - to taste

Oil - as req

To Grind:(Corsley)

Grated Coconut - 2tbspn

Fennal seeds - 1tspn

Method:

Heat the oil in a Pan,let the Mustard seeds pop up

Add the channa Dhal,urad dhal,curry leaves,Hing and fry for 2mins

Add the onions and fry till it becomes light brown and add the Brinjal and close with a lid for 2mins

Toss it often and add the Masala Powders(Turmeric,Sambar powder),salt and close it for 1min

Finally add the Ground Paste,water and Mix it well.

Serve hot with Curd Rice,Chappathi's

Note:For the thinner Curry add 2 more spoons of Water.

Chicken Cutlet

Ingredients:

Ground Chicken - 1 pound

Veggies - 1 cup,I used Shreded and Steam-Filtered Carrot,Potato,beans.

Red chilli powder - 1tspn

Coriander powder - 2tspn

Garam Masala - 1/2tspn

Chicken masala - 1/2tspn(optional)

Maida/All purpose Flour - 2tbspn

Water - 4tbspn

Bread Crumbs - 11/2cup,I used Flavoured

Salt - to taste

Oil - for Shallow fry

Method:

  Mix all the Masala powders with salt to the Chicken and keep a side for 20-30mins

Now Add the Veggies and 1/2 cup Bread crumbs to the Ground Chicken and Mix it well

Make the Maida into a thin Batter using the water

Design the Chicken into your favourite Shape 

First Dip it into the Maida Batter and immedietly scroll it into the Bread crambs.

Heat the oil in a pan for Shallow fry,and drop the Chicken shapes one by one into the oil

Toss it often ,Remove it from the oil once it becomes brown.

Enjoy this with Tomato Ketchup or any chutnies.

Note: Those who are in diet/avoid fried items can make this Recipe using the Skillet instead Shallow fry.

Fish Gravy/Meen Kulambu

Selecting the Fish at my first time in US is a big Comedy..

Am not familiar with Fish Varities which should be used for Gravies and which one for Frying.

My hubby suddenly one fine day asked me to cook Fish Gravy,his Favourite is a Sea-food(he he he).I said ok and we went to one Asian Market to Grab the Fish.I went to the Fish section and looking ,there were lot of varities,I started blinking and turned to my husband and said,i dont know which Fish will be good for Gravies..

When he was talking to my In-law in phone regarding the fish Gravy,one Family came to grab the Fish and they were talking in our Native language,then my husband started asking them which fish will be good for Gravies and they told us lot of fish,we got confused to pick one among that.Again I called my Aunty and checked with her,she said you have called a wrong person for this,Anyways Mackerel will be good for Gravy and she used to pick that often for Gravies.

Finally we took that and tried for the first time,it came out very well and my husband liked it soooo much.Here is the Recipe for that..

Ingredients:

Fish - 3(Mackerel variety)

Baby Shallots/Sambar onions - 10 to 15

Garlic - 7 Cloves (Cut into half)

Tamarind - 1,lemon sized(Make it to a Thick juice)

Fish curry Powder - 2tbspn

Coriander powder - 2tspn

Green chillies - 2,slit (Optional)

Red chilli - 1(Cut it into 2)

Mustard seeds - 1tspn

Fenugreek seeds/Methi seeds  - 2tspn

Hing  - a pinch

Turmeric powder - 1/2tspn

Curry leaves - 1sprig

Salt - to taste

Oil - as req

Method:

Wash the Fish 3 times with Turmeric powder,Curd and salt

Heat the oil in a pan,Add mustard seeds and let it pop then add Fenugreek seeds,curry leaves,hing,Onions,Garlic,Red Chilli,Green chilli and fry until the Shallots turns brown

Add the Masala powders(Fish curry powder,Chilli powder,Coriander powder,Turmeric powder) and fry till the raw smell goes

Now Add the Tamarind Juice/Paste to it and bring it to a boil

Once the gravy starts boiling add the salt and Fish .

Dont toss the fish,but see to that the fish should be covered with Gravy

Keep for 5min in simmer and switch it off the stove.

Garnish with Coriander leaves

Enjoy with White Rice.

Curry leaves Rice/Karuvepillai Satham

Do you have left over rice???Dont feel its getting waste,store it in the Refridgerator and use it for this simple and Delicious lunch for the Next day.

Ingredients:

Curry leaves - 7+1sprigs

Cooked Rice - 1/2 cup

Red Chillies - 2 or to taste

Hing - a pinch

Channa Dhal - 1+2 tspn

Urad Dhal - 2 tspn

Black Bell pepper - 1/4 tspn

Grated Coconut - 1 tspn

Mustard seeds - 1tspn

Salt- to taste

Oil - 2 tspn or as required

Method:

Roast and Grind the Curry leaves,Black bell pepper,Channa dhal,Urad dhal,Hing and Red Chillies to a fine/Corsley paste

Heat the oil in a pan and let the Mustard seeds pop and add Channa,Urad dhal,Curry leaves and fry until the dhal becomes light brown

Add the Ground Paste, Salt and the Cooked rice and toss well.

Garnish with Red chilli flakes and fresh curry leaves.

Enjoy with Papads,Potato Chips.

Tips

For Idly-Dosa Batter:

   To make the Batter sour in the Winter,add little Baking Soda/Soda salt while mixing the salt.The Idly will also be fluffy.

For Scented Kitchen:

  While Cleaning the Kitchen,wash the Sink and put 1 or 2 Mothballs under the Filter net.

For Grey Hair:

     I can understand the feelings of some of you have  Grey hair.Its all a symptom of improper protein/diet.Dont feel,here u go

Get Amla Powder Now!!!!!

Take the required quantity for your hair and mix with Water(Not too watery,Just like a paste) and apply in your roots and leave it for 30mins and wash in warm water(not too Hot).Do it once in a week,it shows a good results..It also helps reducing the hair fall.

Note:Add lot of Vitamin A,B Veggies in your day to day life.Avoid Sweets!!!!

For Dandruff/itchy Hair:

      Dandruff is nothing but dieing of old cells and covering with a new skin.

Get the Neem Powder to pull  the Dandruff out!!!

Take very less quantity of Neem Powder,add with Amla or Seekai or Arappu Powder Mix with Water and apply for just 5mins to 10mins..Wash thoroughly with warm wateror Cold water.Just do it for 3 times as weekly once and wash it thoroughly.Most important is Dont comb your hair when it is wet.

Note:Those who have Heat body in Nature,avoid using lot of Neem Powder.

       

Beans-Cabbage Poriyal

Ingedients:

Cabbage - 1/2,medium

Beans - 1/2cup,chopped

Onion - 1,medium-Chopped

Sambar powder - 1/2tspn or to taste

Grated Coconut - 1tbspn

For Seasoning:

Oil - 3tspn

Channa dhal - 1tspn

Urad dhal - 1tspn

Curry leaves - 1sprig

Hing - a pinch

Turmeric powder - 1/4tspn

Method:

Heat the Oil in a Pan,add the seasoning item Dhals,C.leaves,Hing,Turmeric powder one by one

Add the Onion and fry till it turns light brown

Now add the Veggies(Cabbage,Beans),Sambar powder,salt,Water and cover it for 2mins and stir it occassionally

Once the Veggies are done,add the Grated Coconut and give it a good mix.

Garnish with Coriander leaves.

Tomato-Garlic Rasam

Ingredients:

Tamarind Paste - 3 tspn,I Used Tamarind - lemon size,make it to a paste by adding 1/2cup hot water.

Salt -to taste

To Grind :

Tomatoes - 1,Large

Red Chillies - 1

Garlic - 2 Cloves

Curry leaves - 1sprig

Bell Pepper - 1tspn

Jeera/Cumin seeds - 1tspn

Corainder Seeds - 1 tspn

For Seasoning:

Oil - 2tspn

Hing - a pinch

Mustard Seeds - 1tspn

Red Chilli - 1,cut into Half

Garlic - 2 cloves,Coresly Chopped

Curry leaves - 1sprig

Method:

Heat the oil in a pan and add the mustard seeds,hing,Red Chilli,Garlic,C.leaves and simmer the flame

Now add the Ground paste and fry till it leaves out the raw smell

Add the Tamarind water, salt into it and increase into the medium flame and leave it for 3mins

Add the Chopped Coriander leaves before serving.

Drumstick Sambar

Ingredients:

Drumstick - 2,large -I used Frozen,1 cup

Onion - 1,medium - also substitute with Shallots - 1/2cup 

Sambar Powder - 1tbspn

Coriander Powder - 2tbspn

Salt - to taste

Tamarind Paste - 1/4tspn(Mix with 1/4 cup water)

To Pressure Cook:

Toor Dhal - 1/2cup

Water - 11/2cup

Turmeric powder - 1/4tspn

Castrol oil - 1tspn (Not more than that),this will make the Dhal thicker.

For Seasoning:

Oil - 3tspn

Mustard seeds - 3/4tspn

Curry leaves  - 2sprigs

Hing  - 1/4tspn

Method:

Pressure cook all together the Dhal,water,turmeric powder,castrol oil for upto 3 whistles

Heat the Oil in a pan for seasoning,and add the items given for it(M.seeds,C.leaves,Hing)

Add Onion and fry till it turns light brown 

Now Add Drumstick, Dry Masala Powders like Sambar powder,Coriander Powder, Salt and Tamarind paste and fry till the raw smell leaves

Finally Add the Cooked Dhal and bring it to a boil,stir occassionally.

Garnish with Chopped Coriander leaves.

Serve hot with White Boiled Rice.

Mixed Omlette

We(me & my hubby) used to go for Diners often,atleast every saturday to have an Omlette with Different Combinations.One fine day,my hubby suddenly called me and said he z coming for

 lunch from his office.I was thinking for curries/Veggies,Because I was having very few Mushrooms and Potatoes.Finally i thought of the Diner Omlette,then i added the following Recipe for lunch

Ingredients:

Egg - 4 medium,Beaten

Onion - 1 small,Chopped

Tomato - 1 Riped,chopped (Micowave it for 20sec)

Mushroom - 2 chopped(Microwave for 1 min with lil water)

Salt - to taste

Pepper - to taste

Curry leaves - 1sprig

Coriander leaves - 2sprig,nicely chopped

Potato half fried/chips  - 1/4 cup (Optional)

Green Chilli - 1,chopped(Optional)

                                   

Method:

Add Onion,Tomato,Mushroom,salt,Pepper,potato,Coriander leaves,Curry leaves,G.chilli with Beaten Egg and Mix it well

Pour this batter into the Non-Stick Pan/Tawa and cover it for 20sec in a low flame 

Flip the Egg and uncover it for 30sec or until it gets done.

Do not over cook it.

Cut into Half and Server it hot.

Gobi Manchurian

Ingredients:

Gobi/Cauliflower - 1 medium,cut into small flourets

Garlic - 2 cloves,nicely chopped

Onion - 1/4 medium,nicely chopped

Green chillies - 2,nicely chopped(Optional)

Tomato Ketchup - 4Tbspn

Red chilli sauce - 2 tspn/to taste

Soy sauce - 3tspn

Corn Starch/Corn flour - 2tspn

Green Onions/Spring onions - 2,nicely chopped

Oil - 2tspn

Salt - to taste

For Batter,to shallow fry:

Corn Starch/Corn flour - 1/4cup
All purpose flour/Maida - 1/4cup+2 tspn
Pepper powder - 3tspn
Garam masala - 1tspn(Optional)
Curry Powder - 1tspn(Optional)
Salt- to taste
Water - as req.
Oil - as req for Shallow fry

Method:

Boil the water and pour it on the Gobi and leave it for 2mins and drain the water.
Make the batter by adding all the items given for(Corn starch,Maida,Pepper powder,G.Masala,Curry powder,salt,water)

Coat the flourets with batter and shallow fry till it gets golden brown and keep aside.
Heat the oil in a pan,add the chopped Garlic,G.chillies,Onions and fry till it leaves the raw smell.
Add the Ketchup,soy sauce,Red chilli sauce,salt and fry for 1min
Add some water and the Corn starch to get the sauce thicker and make sure there is no lumps and toss for 2mins.
Now add the Gobi into it and fry for 30sec.
Garnish with chopped Onions and spring onions.

Serve hot with Fried Rice,Chappathi's..

Note: The batter for shallow fry can be according to your taste,can also add the Masala powders whatever you like.

You can also have the shallow fried gobi for Appetizer as Gobi 65.

Strawberry-Banana Smoothie

Ingredients:

Strawberry - 100gms/ 1cup

Banana-2 medium size / 1cup

Sugar - 2tspn (I Used honey)

Ice - 1/2cup

Ice cream - 1 scoop(Optional)

Method:

In a blender,Add the fruits,Sugar and Ice

Blend it for couple of minutes or until it gets like smoothie.

Enjoy with any of your Favorite Ice Cream.

Note: Strawberry can be substitued by any berries or all the berries together goes well too.

Green Moong/Whole Moong Curry

Ingredients:

 

Whole Moong/Green Dhal -100gms

Garlic - 2pods

  Ginger - 1inch,Chopped(Optional)

Green Chillies - 3,Slit

Red chillies - 2 

Onion - 1 small

Curry leaves - 1sprig

Tamarind water - 3tspn

Turmeric powder - 1/4tspn

Salt- to taste

Tomato - 1 ripped

Hing - 1 pinch

Jeera/Cumin seeds - 1tspn

Coriander seeds - 1/2tspn

Coriander leaves - a handful,for Garnishing.

Garam Masala - 1/2tspn(Optional)

Cream - 2tspn(Optional)

Method:

Wash the Moong and pressure cook it with required water upto 3 whistle.

Heat the oil in a Pan and add Jeera,Garlic,Curry leaves,Hing,Coriander seeds, Green chillies,Red chillies and fry for 30sec.

Add Onion and fry until it gets transulate,then add Tomatoes,Turmeric powder and fry till it leaves water

Now add the cooked Moong and bring it to boil for 2mins,then finally spread Garam Masala and Cream on it.

Garnish with fresh Coriander leaves and Curry leaves.

Serve hot with Roti's,Rice..

Panner Butter Masala

Ingredients:

Panner - 200gms

Water - 1cup

Onion - 500gms-length wise

Tomatoes - 500gms(Cut into half)

Cashewnut - 50gms

Cardamom - 2

Cinnamon - 1inch

Cloves - 3

Butter - 2tspn

Ginger garlic paste - 2 tspn

Red chilli powder - 1tspn

Coriander powder - 1/2tspn

Sugar - 1/2tspn (optional)

 Salt - to taste

Cumin powder - 1/2tspn(Optional)

Fennugreek/Methi powder - 1/2tspn(Optional)

 

Method:

Boil the Water for 1min and pour it on the Panner and keep closed for 10mins

Take the Tomatoes and pour 50ml of water and keep for 5mins in the Microwave

In a seperate Bowl,Put the oil and onions and keep for 4mins

Now Add the Onions,Tomatoes(remove the skin) and Cashewnuts and grind it to a fine paste.

In a seperate Bowl,Add the half Butter,Cardamom,cloves,cinnamon,ginger garlic paste and keep for 30secs

Add Red chilli powder,coriander powder and keep it for 30 secs

Now Add the Ground paste with sugar and keep it for 10mins in a closed bowl,take out and stir every 5mins.

Add Panner,salt,Butter and keep for 5mins in opened bowl.

Finally roast the cumin powder and methi powder and sprinkle on the dish.

Serve hot with Roti's,Chappathi's..

Khus Khus Halwa

Ingredients:

Khus Khus/Poppy seeds - 1cup/200gms

Sugar - 11/2cup

Milk - 3cups

Ghee - 2-3 tspn

Method:

Wash the Kush kush,Grind it with 11/2cup milk in a core level

Take a Microwaveable bowl,Mix the Ground paste with Sugar and the remaining milk and keep it for 40mins in a opened bowl.

Stir every 5mins and finely add the ghee.

Serve hot or cool.