Spicy Khana

The best and easiest Chocolate EVER !!! (Homemade chocolate)

2011-12-02T07:32:00.001-08:00

After so many trials and errors,many just discarded ,The PERFECT recipe !! This is simple Super .Try it and pls, pls let me know .

Ingredients:

Cocoa Powder ThreeTablespoons

Sugar One cup

Milk Powder One and a half cups

Butter Hundred Grams

Method:

In a heavy bottomed pan, take sugar and half cup water. Heat it on a low flame.Sieve together cocoa powder and milk powder . Make a syrup of one-thread consistency. Add butter and then the powder mixture. Mix the ingredients thoroughly and immediately remove the pan from the stove. Pour the chocolate on a butter/ghee greased plate. Allow it to cool and then cut it into pieces.

Tip :Mix in some roasted nut and Raisins for fruit and nut chocolate .

I've sprinkled caramelized Cashews n Raisins for 1 part and the rest 's plain chocolate.

And sorry guys none remained after the cutting process :) :) gone in a Jiffy :) :)

Sending it to these events

By Umm

By Julie

By

By What Kate Baked and Lavender and Lovage

Recipe courtsy . Soumya Srinivasan

Hyderabad Veg biriyan

2011-10-17T05:29:00.000-07:00

Hyderabad Veg biriyani (DUM biryani)

A vegetable biryani from the land of the Nawabs - Hyderabad. The biryani is light, aromatic and deliciously yum....

Ingredients

The Rice:
1 and half cup basmati rice
2 green cardamoms
2 black cardamoms
2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
3 cups water
salt
The Vegetable Gravy:
1/2 medium sized cauliflower, florets removed
1 medium sized carrot, diced
1 medium sized potato, cubed
1 cup of chopped french beans
1/2 cup frozen/fresh peas
1 and half onion, finely sliced
1 green chili, slit
2 tbsp julienned ginger
1 tbsp chopped garlic
2 green cardamom
2 black cardamoms
2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
1oo gms whisked curd
1/4 tsp turmeric powder
1/2 tsp red chili powder/cayenne pepper
2 tbsp cashewnuts
1 tbsp sultanas/raisins
2 tbsp almonds, blanched, peeled and sliced
3 tbsp ghee
salt
Herbs and Spices for the assembling:
1/2 cup chopped coriander/cilantro leaves
1/2 cup mint leaves
100 gms whisked curd
a few saffron strands
1 tbsp milk

Instructions :

Cooking the Rice:
Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
Now you can microwave or pressure cook the rice. You have to cook the rice till its 3/4th done. The rice should not be fully cooked but almost cooked.
In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
Making the Vegetable Gravy:
Heat ghee in the handi.
Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
Now add the onions. Fry the onions till golden brown.
Add the green chilli, ginger and garlic. Fry for a minute.
Add the turmeric and red chili powder.
Give the mixture a stir.
Now add the vegetables and stir for a minute.
Add the curd/yoghurt.
Stir and then add 3/4 cup water plus salt. Stir the mixture well.
If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
Check the salt. Add more if required.
Assembling the Biryani and slow cooking it on Dum:
Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
Now spread half of the rice.
Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
Spread the remaining rice.
Sprinkle rose water. This is optional and you could skip it.
Place a moist cloth on top.
Cover with a lid.
Then seal with wheat flour dough or keep a heavy weight on the lid.
This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
Place the sealed handi on the gas stove at low fire.
Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
While serving, make sure you equally serve the vegetables as well as rice.
Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.

Gravy :

Readying the handi for DUM

Dum steps :

Hyderabadi DUM Biryani Ready served with Papad

These photos are taken step by step during the making,pls check the pictures for any doubts about the DUM process

Indian style pasta

2011-09-14T09:50:00.000-07:00

Ingredients
Shell Pasta - 1 cup
Onion - 1 cut into small pieces
Tomato-2 ripe , cut (puree is also good 1/2 cup)
Ginger & Garlic paste - 1 Tsp
Cheese -Mozarella -2 tbsp
Chilly-3 slit into 2
salt to taste
oil to fry

Method:
Making Pasta
Boil 3 cups of water.
When it comes to a boil add paste n reduce flame ,let it simmer for 10 min ,add salt (1 tsp) & oil(2 sp) to the water .
Filter the cooked pasta and keep aside.
Cooking Instructions
Heat 2 tsp oil in kadai .
Add onion fry till golden brown.
Add the ginger/garlic paste.Add chillies.Stir.
Add tomatoes.
Keep stirring till the tomatoes are blended well with the onion

Onion,tomato,g&g paste ,& chilles

Cheese cut in cubes

Now add the cooked Pasta & salt and blend well .
Sprinkle the cheese on top n stir slightly.

Pasta Ready

Pasta is Ready ...........Kids'll Love this !!!

Banana Fritters/ Ethakka Appam /Pazham pori

2011-09-13T07:15:00.000-07:00

Banana Fritters/ Ethakka Appam /Pazham pori

Mommy ,Mommy snacks pls !!Well :) if you are lazy as I am Banana fritters is your choice .It is very healthy and tasty and easy to make too .

Ingredients :

Ripened Banana /Nendrapazham : 1 large
All Purpose Flour /Maida : 3/4 cup
Rice flour : 2 tbsp
Milk : 2 tsp
Turmeric powder : a pinch
Sugar : 2 tsp (adjust accordingly to the sweetness of plantain)
Salt : a pinch (just to adjust the sweetness)
Baking Powder : a pinch (optional)
Coconut Oil for frying(coconut oil for the traditional taste,any oil will do)

Method :

1. Peel the banana skin and cut into two lengthwise.Take one piece and cut into thin slices lengthwise.
2. Mix the remaining ingredients except oil together with enough water and make it into a smooth batter. The batter should be in a medium thick consistency, care should be taken not to form lumps
3. Now heat a shallow frying pan and pour oil.
4. Dip the banana pieces thoroughly in the batter .
5. Fry the bananas in batches of 2 ,turn it over till crisp and golden brown color ..

6. Fritters are ready

7. Enjoy :)

Sent to event:

Priya’s place.

Best Ever Microwave Chocolate Cake

2011-09-12T08:40:00.000-07:00

Ingredients:

All Purpose Flour / Maida - 1 cup / 8 oz
Castor Sugar / Powdered Sugar - 1 cup / 8 oz
Butter- 2 tbsp's
Egg's - 2
Unsweetened Coco Powder - 1/2 cup / 4 oz (or any cocoa flavored health drink powder)
Oil - 1/3 cup / 3 oz
Baking Powder - 1 tsp
Coffee Powder - 2 tsp's(optional)
Vanilla Essence - 5 ml
Salt - a pinch

Method:

Mix All purpose flour and Baking Powder and salt. Sieve them for atleast 3 time's. This is to combine the baking powder evenly along with the flour. Mix Coco Powder and Coffee powder with the flour and keep aside. [Let me call it all as Flour Mix.]

Beat the 2 egg's for atleast 2 minutes and set aside. Beat the Sugar and Butter, add whisked egg's and Oil to sugar and Butter Mix. keep beating all for 3 minute's atleast. add vanilla essence and mix well.

Now keep adding the Flour Mix little my little to the Egg mix, Mix them well with a Spatula.
If the Mix is so thick, add few drop's of warm milk to make the flour egg mix little thin.

Grease a 3 inch Microwave safe bowl with Butter and Line it with a Baking Sheet. Pour the Flour Egg Mix to the Bowl and level the top by the spatula.

Microwave the cake on High [900 W] for about 3 minute's. To check whether the cake is cooked or not, insert a knife and ensure it comes out clean without any sticky, when pulled out.

Now Pre-Heat the Microwave oven up to 220C, and put the cake for about 2 to 3 minutes for the top of the cake to get slightly browned. Remove it from the Microwave and Let the cake cool
for about 5 - 7 minute's. Dust some Powdered Sugar upon the Cake if desired.
This was taken from Lavi's blog .

Palak keerai kadasal

2010-01-15T05:08:00.000-08:00

Ingredients

1 bunch palak leaves

6/7 small onions(peeled n cut)

3 tsp toor daal(cooked)

1 green chilly

1/4 tsp jeera

1/5 tsp mustard seeds for thalipu

1 tsp coconut scraping

salt ,oil to taste

direction

1.Heat oil in kadai ,fry onion ,jeera,g.chiily in it till golden,

2.add 1 cup water n add palak leaves to it

3.let it come to a boil,simmer for 3 min.

4.add 1 tsp coconut scraping to it

5.now grind (4) after adding the cooked dal .to a coarse paste

6.temper mustard seeds and add the ground palak to it.

7.relish as a kootu or a side dish to chapati

Tamilar Thirunal - Pongal

2010-01-12T06:39:00.000-08:00

Pongal pandikai Yendral yenna ?What is pongal festival ?
-content courtsey www.pongalfestival.org

Avial

Avial is one of the most popular side dishes of Tamil Nadu. It is specially prepared on the festival of Pongal. This dish is very healthy and delicious, as a variety of vegetables is used to make it. Apart from that, it also has channa and urad dal as its ingredients.

Ingredients

Drumstick (Muringakai)
Chenai (Yam)Vala Kai (Green Plantain / Raw Plantain)CarrotBeans
Achingapayar
Kovakai
Mango (if not using Yogurt)
Vellarikai
Kumbalangai
Kathirikkai / Brinjal2 - 3 green chilles slit

Cut all the above vegetables into a medium thin strip (similar to our small finger - hope that's

more easy way to explain).

Add 1 tspoon of chille powder, 1 tspoon of turmeric powder, salt to taste and boil till the vegetable are done in very
small quantity of water (as most of the vegetables we are using have water in them it is more than enough if we add less
water).
Grind together desired quantity of fresh scrapped coconut (to get the real taste) along with 2 -

4 red chilles and a tspoon
full of cumin seed (no need to grind with water and make a smooth paste).
Now add 2 - 3 spoons of curd or yogurt to the boiled vegetables if not using mango or tamarind, lower the heat let it mix
with the vegetables, then add the ground coconut, mix well, let the vegetables coat nicely with

ground coconut, off the
stove / gas, decorate it finally with curry leaves and 1 - 2 spoons of coconut oil.

This is a traditional 'AVIYAL' receipe, hope all will enjoy making and having it. It is also a nutritious and good healthfood as it contains almost all vegetables.

The Rice recipes are as follows

Pongal

Pongal is a harvest festival of India, mainly celebrated all over Tamil Nadu and some other parts of South India. The festival is celebrated as a form of Thanksgiving to God, for all the goodness created by him. Food is an important part of Pongal and there is a wide range of recipes that are prepared as a part of the celebration. Pongal is one of those delicacies.

Ingredients
2 cup Jeeraka samba/basmati/raw rice
1/2 cup Moong Dal
4 tsp Ghee
1 1/2 tsp Cumin Seeds
10-12 pieces Cashew Nuts (roasted or fried)
Salt to taste
1 tsp Pepper
Method
Clean and wash thoroughly the rice and dal. Boil them together in 5 cups of water in a deep pan. When cooked, keep them aside.
In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
Add it to the rice and dal. Add salt and pepper and serve hot.

Sarkkarai Pongal

Pongal is one of the very famous and much-awaited harvest festivals celebrated in South India. To celebrate the festivity of Pongal, traditional recipes are prepared in every household. Sarkkarai Pongal is one of the special dishes for the occasion. It is prepared in an earthen pot, on the second day of Pongal. Sarkkarai Pongal is a very simple and easy-to-make dish, which gives a mouth

watering taste.

Ingredients
2 cup Basmati Rice
1/4 liter Milk
1½ cup moong Dal
1 cup Jaggery
12-15 pieces Roasted Cashew Nuts or Fried Raisins
12-15 pieces Almonds
1/2 tsp Cardamom (dried and grounded)
1 tsp Ghee
1 pinch Edible Camphor
Method:
In a deep pan, boil the milk. Add rice and dal and turn it on low flame after Cleaning and washing them thoroughly.
Stir in the Jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously.
Pour ghee before taking off the fire. Serve it hot or cold as desired.

Paal Pongal

Pongal, a harvest festival with major significance South India, is celebrated by preparing a wide

variety of traditional recipes. Sweet Pongal is one of the popular dishes that mark their presence on Pongal. The dish sweetens the celebration and sets on the festive mood. Pongal is an occasion to indulge in celebrations and merry making.

Ingredients
2 litres Milk
10 Almonds
1½ cups Newly Harvested Rice
1/4 cup Moong dal
15 Cashew Nuts
1½ cup Hard sugar candy(Kalkand)
30 Kishmish
1/4 level-tsp Nutmeg Powder
1/4 tsp Saffron Crushed
1 tsp Cardamom Powder
2 tbsp Ghee
Method:
Chop almonds and cashew nuts and clean kishmish. Pour milk in the earthen pot called `Pongapani` and place it on fire.
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add Sugar candy and ghee.
Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nutrieg and cardamom powders.
Finally put in the Kishmis. Bring to one or two good boils

Puli Pongal
Ingredients
2 cups Broken Raw Rice
Tamarind - small lemon size (soaked in water)
1 tsp Mustard Seeds
1 tsp Chana Dal
Dry Red Chilies (according to taste)
1/4 tsp Asafoetida Powder
1/2 tsp Turmeric Powder
1/4 cup Sesame Oil
A sprig of Curry Leaves
Salt to taste
Method
Keep the measured tamarind juice. For every cup of broken rice add 2 1/4 cups of tamarind juice.
Heat oil in a pressure pan. Now add mustard seeds and when it splutters add the Chana dal.
When the Chana dal is lightly brown, add turmeric powder, asafoetida, dry red chilies and curry leaves.
Then add the tamarind juice. When it begins to boil, add the broken rice and the required amount of salt.

Thus, the harvest festival of Pongal symbolizes the veneration of the first fruit. The crop is harvested only after a certain time of the year, and cutting the crop before that time is strictly prohibited. Even though Pongal was originally a festival for the farming community, today it is celebrated by all. In south India, all three days of Pongal are considered important. However, those south Indians who have settled in the north usually celebrate only the second day. Coinciding with Makara Sankranti and Lohri of the north, it is also called Pongal Sankranti.

Poricha kulambu - Tirunelveli Samayal

2008-09-28T01:38:00.000-07:00

Ingredients

Toor dal 1/2 cup - cooked with 3 pods garlic

drumstick leaves a handful

Drumstick - 1(cut and cooked)

snake gourd (optional) - 1/2(cut and cooked)

to be ground

coconut scraping - 1/4 cup

jeerakam/cumin - 1 tsp

milagu/pepper - 5 corns

corriander seeds - 1/4 tsp

green chilly - 2

(grind the above to a fine paste)

Method

In a kadhai ,heat coconut / cooking oil .

add mustard seend allow it to pop add curry leaves .

now add the dal and drumstick ,leaves n the ground paste . add salt .bring to a boil ..simmer till raw smell of coconut leaves .

Serve hot with rice.

Arisim paruppu Sadam - Pappu mammu

2008-09-28T01:02:00.000-07:00

Ingredients:

patta - 4 pieces

cinnamon - 4 pieces

cardomom - 2 pieces

garlic - 5 cloves

onion(pearl)- 5 v.thinly sliced

thuvar dal -1/4 cup

Basmasti/ Biryani rice - 1 cup

Method :

Soak rice in water for 10 min.

Heat ghee in a kadai , add the patta, cinnamon, cardomom,garlic and onion fry till onion becomes very translucent .

now put everything in a pressure cooker and cook it .

add ghee and salt after it is done .

It goes well with pudina chutney or puli kulambu .

Sponge Cake - A never Fail recipe

2008-09-01T22:21:00.000-07:00

4 Eggs (Seperated)

1 cup sugar(Powdered)

4 Tb Cold water

1 cup Sifted Flour(maida)

1 tsp Baking Powder .

1 tsp vanilla
Oven Temp ~ 325° Baking Time ~ 30 Min.Pan Type ~ small cake pan

Optional:

4 Tbsp cocoa powder .

2 Tbsp. butter

1tsp vanila

a)1/4 cup water mixed with 1/4 cup sugar

b)Mix the optional ingredients together very very nicely .

Method:

Preheat oven, grease a small tube pan.
Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.Bake. Cool completely and invert onto cake platter. To serve, slice cake in half and fill with (a). Top with (b).

I have made a chocolate sponge cake . . With the cake batter i have mixed 3 tsp cocoa powder and garnished with chopped n fried cashews .

Muttai Kulambu - Egg Gravy

2008-08-29T23:42:00.001-07:00

Ingredients :

4 eggs Boiled n shells peeled ,cut in half

3 big onions

2 Apple Tomatoes

10- 15 corriander leaves

2 tsp grated coconut ,ground to a paste (optional)

1/2 tsp ginger n garlic paste

a pinch turmeric powder

Egg gravy masala / (1/4 tsp of cumin ,jeera,pepper,3 clove,2 cardomon,1 all spice leaf = ground together)

oil for frying
salt to taste

Method :
Heat oil in a kadai , add onion fry till gold ,add tomatoes and other ingredients except corriander.
after raw smell leaves the tomatoes ,remove from fire ,Grind it to a fine paste .
Heat a little oil in kadai , add the paste and cut egg slices , add a little water and bring to a boil . remove from flamer n serve with garnished corriander .
Good for rice , Chapati and dosai .

Upma - White

2008-01-17T10:16:00.000-08:00

This used to be one of my ...Amma ...iniki Upma ..vaa .To say i used to hate it is right .But today ..I want to eat it ,I've learnt to make it just like my mom ....n my kids love it !

Ingredients :

White rava : 1 cup

jeera : 1/2 tsp

ginger(grated): 1 tbsp

onion(chopped): 2 tbsp

red chilly : 2 nos

For Seasoning:

Let a tsp of mustard seend sputter in heated oil .

curry leaves a few

salt to taste

Method:

Add the seasoned seeds to a heated pan ,add the jeera,curry leaves,onion,ginger .saute well .pour 2 cups of water .bring to a boil .Add the Ravato the water while stirring . add salt.Cook till done. Just before serving add a spoon of ghee ,it adds a flavour to the upma .

Serve Hot with Coconut Chutney or Pickle or even sugar.

Mysore (Healthy for kids) Pak

2008-01-17T09:50:00.000-08:00

This is actually a variation on the traditional sweet for my kids,so this way my youngest dtr gets her proteins ,carbs n fat...she is reed thin !!!

Ingredients :

gram Flour : 1 cup

Sugar : 2 1/2 cups (just 2 will also do)

bournvita :3 heaped tsp

butter : 1 tbsp

ghee : 1/2 cup

Milk :3/4 cup

water : 1/4 cup

Method:

In a thick bottomed kadaai ,add sugar and water .

stir till u get a string consistency.

now add the rest of the ingredients stirring continuosly .

add a dallop of ghee ..stir all the while .

add butter ...keep stiring .

grease a plate with ghee .

when the batter starts frothing (or u can fill a cup with water drop a drop of the batter into it .If the batter melts in the water it is not yet done )pour the remaining ghee ..stir for a sec.

pour on greased plate .

cut when cool .

Sending to these events .

My Culinary creation

Tickling Palates

Anu's healthy Kitchen

A girl's diary

Pari's 'Only'- Sweets and Desserts giveaway page.

Sandwich maker Recipe

2007-12-09T11:22:00.000-08:00

Cheese Omlette
INGREDIENTS:
3 eggs, beaten
salt and pepper to taste
onion, chopped (about 3 tablespoons)

Green Chilly chopped- 1 tsp
shredded cheddar cheese, about 1/4 cup
Butter- to grease

Method:
Place a small amount of butter in each of the sandwich maker side.

Preheat about 2 minutes.

mix all the ingredients except cheese together to make the egg mix.

Pour half of the eggs evenly into the hot, buttered side of the machine, top with the cheese, pour remaining eggs on top.
machine, cook for about 2 minutes or until done.

Top with more cheese if desired.

Cheesy Noodle omlette

2007-12-09T10:54:00.000-08:00

Ingredients :

Maggi or Ramen Noodles : 1 pack with masala

Onion : 3 finely chopped

Ginger n garlic paste - 1 tbsp

Green chilly - 3 finely chopped

Corriander leaves - for garnishing

butter -for greasing

egg - 4 medium

Cheddar cheese - 2 tbsp (Grated)

salt .

Method :

Cook the noodles as per instruction on pack and keep aside.

Heat a well greased non-stick pan .

Add the onions ,paste ,chilly and saute for a min.

now add the noodles ,salt and egg sit nicely till it is well mixed.

Now sprinkle the cheese on top and also the corriander leaves.

cover and simmer till the eggs are cooked and cheese is runny .

Serve IMMEDIATELY to enjoy the real taste .

Fast 'n' Easy Shakes

2007-12-09T10:48:00.000-08:00

Banana Milkshake

Ingredients :

1 Ripe banana

1/4 tsp vanilla essence

1 1/2 cup chilled milk/Skimmed Milk

3 tsp Sugar

Method

In a blender add all the above and run for a min .

Pour and serve .

Chocolate Balls

2007-12-09T10:14:00.000-08:00

HomeMade Chocolate /Fudge
Ingredients :
Milk Powder / Skimmed Milk Powder - 1 cup
Powdered / Icing Sugar - 2 1/2 cups
Vanilla Essence- 1/2 tsp
Cocoa(unsweetened) - 2 tbsp
Butter - 2 tbsp

Method
In a pan add 1/4 cup water and sugar ,to make a string consistancy sugar syrup.
Now add the Milk powder and cocoa powder and stir so it doesn't form lumps .
Add the vanilla essence ..keep stirring .
When the mixture starts frothing and forms a ball when dropped into a cup of water add the butter ,stir for a few seconds .
Pour onto a well greased tray / chocolate mould..
after it cools down ,if we want we can make chocolate balls or simply cut it into small squares .
If we are using the mould we can refridgerate it and unmould it .
N.B : The chocolate sets into a biting consistancy ONLY the next day ..
Variations : add Chopped nuts or dry fruits to the mixture .

Easy Chicken stew

2007-12-09T09:52:00.000-08:00

Ingredients :

Chicken - 250 gms(bone / Boneless)

Pattai/cinnamon sticks- 5 small pieces

cardomom /yelakai - 5

Fennel seeds /Sombu- 1/2 tsp

Garlic - 5 pods

Coconut milk - 2 cups(1,2 mixed )

Coconut milk - 1 cup ( 3'rd grind )

corriander leaves - a handful

curry leaves - a handful

Small/Pearl onion - 6 - 8 pods

Oil for frying

salt

for Grinding :

Coconut scraping - 1 tbsp

green chilly - 3 ( more for spice)

Method :

In a pressure cooker ,cook the cleaned chicken till a whistle .

Heat oil in a pan ,add the onion ,fry till golden brown .

Now add the spices Cinnamon,Cardomom ,Fennel and also the garlic pods, Fry in oil .

add the ground mixture to the pan .

add the cooked chicken .

add the rest of the coconut milk .heat for 5 min.add salt .(do not boil)

Garnish with Curry leaves n clintaro .

Serve hot with idiappam or chapati .

Nivedyam - Kesari

2007-08-18T12:35:00.000-07:00

Ingredients :

Sooji/White Rava - 2 cups

Sugar - 2 cups

Cardamom- crushed(1 tsp)

CashewNut - a Handful

Resins - A handful

Ghee - 1/2 cup

Pachai Kalpooram - 1 v. small pinch

Green/Orange food color a pinch

Method :

Boil 3 cups of water In a Kadhai or non stick pan .

after it boils add the crushed Cardamom ,sugar and Stir well till sugar dissolves .

Mow Add the sooji slowly while stirring so that lumps don't form .

stir slowly add the ghee.

When water evaporates .Cut off the flame .

Roast Cashews and Resins in Ghee(2 tbsp) .

Garnish with the roasted Nuts n Resins.

Vatral Kulambu

2007-08-17T10:43:00.000-07:00

Ingredients :
Tamarind : a lemon sized ball / Tamarind paste -3 tsb.
Garlic - 15 pods
small onion - 15(skinned)
curry leaves - a handful
Gingelly oil - 4 tbsp .
3 to 4 Table spoons of Vatral (Manathakkali or Sundakkai or any other Vatral, but in my opinion Sundakkai and Manathakkali are the best tasting Vatrals)
Mustard seeds - 1/2 tsp
Jeerakam - 1 tsp
pepper - 1 tsp
kadala parupu- 1/2 tsp .
turmeric powder - 1/2 tsp
chilly powder -2 tsp
sambhar/pulikulambu powder -2 tsp
brown sugar - 2 tsp
asafoetida powder - to sprinkle
salt - as per taste

Method :
Soak the Tamarind in a little water and extract the juice .

Fry Vatral in little oil till dark brown and keep aside
To this juice add turmeric powder, brown sugar and keep aside .
Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.
Fry till the onion turns golden brown.
add Vatral which you have fried .
Now add the kept aside juice ,the chilly and kulambu powders .
add a little more water .
Boil it and simmer it till it thickens .
Serve with Hot rice and appalam .

Happy Independance day !!

2007-08-15T05:59:00.000-07:00

Happy Independence day to all !

Egg Curry and Chapati

2007-08-13T22:01:00.001-07:00

Summer Express Cooking Event

For this event,I have used egg kulambu which takes about 15 - 20 min. depending on how much of the ingredients we already have ready like chopped onions ,ginger garlic paste ,tomato puree etc.I'm doing it the traditional way .Cutting all the necessary prior to cooking .As an accompaniment I'm using ready made chapati ,which we just have to toss slightly in the tawa before serving .

Ingredients :

Onion - 2 big

Tomato - 2 bigGinger - 2 " piece

garlic - 10 pieces

Green chilly - 3

Egg - 3

corriander leaves for garnishing

curry leaves a few

curry pattai - 2 small peices

all spice leaves- 2

egg kulambu powder / Garam masala - 2 tsp

Ghee / oil for frying

Method :

Heat the ghee in a kadhai.

Chop the onion and tomato(1 min)grate the ginger and garlic(30 sec.)

when the ghee is hot ,add the pattai and all spice leaves .stir for a sec .

Now add the onion ,fry till colour changes,now add the chillies, ginger and garlic .Fry till it becomes golden brown .

Now add the tomato and keep frying till the skin leaves the pulp.turn off the flame and put the above in a mixer and make a smooth paste .

Heat ghee in the kadhai and pour the blended mix into it .add the masala powder, salt and a liberal pinch of sugar,mix well.

When the puree turns hot ,Take each egg one by one and carefully break it open as close to the puree as possible .

Do not stir .simmer and cover for 3 min.turn off the flame .

Carefully transfer into a bowl making sre the eggs remain intact .

Garnish with Corriander .

Chapati :

Ingredients :Readymade chapati - 10

Method:Slightly toss the chapati's in the tava before serving .

This express meal takes barely 15 - 20 min. to make, nutritious too as it is a Balanced one.

Cumin Kashayam

2007-08-13T18:59:00.000-07:00

Think Spice - Think Cumin Event
Since the purpose of this event is to know the uses of spices I thought I'll post a recipe of cumin with medicinal values .Cumin is an excellent digestive aid ,an appitite stimulant , medicine for cold .
For any and all of these problems ..we get best results if they are taken in the following format.

Ingredients :
Cumin seeds - 2 tbsp
Pepper fresh - 2 tbsp
Ginger - 2 " piece
Thulasi leaves- a handful
Water 3 cups
Brown cane sugar - 3 tbsp
Method :
Dry Roast Cumin and Pepper seperately .
Mash Ginger
Boil water ,add the ginger ,thulasi and the roasted seeds .
Simmer it for 15 to 20 min .
add the sugar and mix till sugar dissolves .
turn off the flame
Let it stand for 1/2 hour .
Drain the kashayam .
We can either drink it as it is or add it to milk and drink .
Taking this once a week relieves us of any kinds of digestive ailments and common cough and colds.

Venkaya Chutney(Onion Chutney)

2007-08-12T22:27:00.000-07:00

Ingredients :

Onion - 2 big

Red Chillies(dry) - 5 nos

Salt as per taste

Oil 2 tsp

for seasoning :

mustard seeds - 1/4 tsp

split urad dal -1/4 tsp

curry leaves 6

Method :

Heat oil in kadhai when it is smokey simmer and add onions fry it till it is golden brown .

Now add redchillies and fry for a min.

Grind it in a mixer till smooth adding salt .

Transfer to a small bowl.

Heat a tsp of oil and when it turns smikey add the mustard seeds ,when they start sputtering off the stove and add the urad dal and curry leaves .

Pour the above mix on the chutney in the bowl and mix it .

Chutney is ready !!

Idly Podi(Idly Dosai Milagai Podi)

2007-08-12T21:07:00.000-07:00

Ingredients:

Urad dal - 1/2 cup

Kadala Parupu - 1/2 cup

Yellu - 1/2 cup (white for yellow colour podi , Black for brown colour podi)

Red Dry Chillies - 8 (More or less as per our taste)

Asafoetida - 2 pea sizes

Garlic -10 no.(optional)

Salt as per taste

Method:

Roast each ingredient seperately till red (not burnt)

Grind them together with salt .

Immediately transfer to an air tight jar to preserve freshness.

Store it the the freezer compartment for longer aroma and freshness .

A very good combination for Idly and Dosai .

Aadi Ammavasai Samayal.

2007-08-12T08:02:00.000-07:00

The new moon day is considered something special in almost all civilizations for one reason or the other. While some civilizations ascribe demonic qualities to this day, others consider this day as auspicious and benevolent.
In Tamil society, the two new moon days which matter most in a calendar year are the Thai Amavasai and Aadi Amavasai. Aadi Amavasai comes in Utharayanam period(generally from middle of January to middle of July) and the Thai Amavasai comes in Dhakshanayanam period( from middle of July to middle of January) The Aadi Amavasai day is specially marked for offering prayers and food to the dead forefathers. One can say that this day can be described as the Indian version of All Souls Day that is celebrated in Roman Catholic Churches.
Hindus believe that the offerings they make during this period of 15 days starting from this new moon day would reach their forefathers and appease them quickly. So the Hindus are expected to perform “Tharpanam” on this day, which is a recitation of certain mantras along with some rituals that would appease the dead forefathers and protect the offsprings of the performer of the Tharpanam.
Taking a holy dip in a river is considered a pre-requisite for performing a Tharpanam, as it is believed that all one’s physical as well as mental impurities are washed away by doing so. This day is celebrated with more religious fervour and Bhakti in different temples, both Vaishnavaite and Saivite, situated in India and elsewhere.

Samayal ,Today we do all the dishes with Naatu kai vegtables like Ladies finger,brinjal,Drumstick,all kinds of gourds.Below are some of the dishes prepared today.

(Above Image courtsey google images)

Parupu payasam

2007-08-12T07:48:00.000-07:00

Ingredients:

Moong dal - 3/4 cup(cooked)

Chana dal - 1 tbsp(cooked)

Rice - 2 tbsp(cooked)

Jaggery - 2 cups

Ghee - 1 tbsp

Coconut scrapings - 1 (for making coconut milk)

Cashewnut- 1 tbsp

Coconut pieces - 2 tbsp

Method :

Extract 3 coconut milks.

The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water.

Then remove the milk by squeezing the ground coconut.

Since this is thick, it is first milk.

Like this remove coconut milk with the same scrapings two more times.

So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute.

keep these aside separately.
Add the coconut milk .

In a kadhai add jaggery and 1/2 cup water and melt the jaggery.

As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding coconut milk should not be heated further) for garnishing, roast cashewnut and coconut pieces in ghee and add to the payasam.

Paruppu vadai

2007-08-12T07:36:00.000-07:00

Ingredients:

Bengal gram(Kadala parippu) - 2 cups(soaked for 3 hrs and drained for 1 hr)

Onion - 1 no(chopped)

Pearl onions- 10nos(chopped)

Ginger - 1/4" piece(chopped)

Green chiliies - 1 - 2 nos(chopped)

Curry leaves - 10 nos(chopped)

Coriander leaves - A few(chopped)

Salt as to taste

Asafoetida powder 3 pinches

Oil for frying .

Method:

Grind 1 3/4 cup of Bengal gram in a mixer grinder into a coarse form.

Add the remaining 1/4 cup of dal to the ground dal along with all the other ingredients(except oil) and mix well.

Heat oil in a pan or a kadai.

Make balls off the dough and flatten them into the shapes of vadas.

Fry, till they turn brown.

Vendakai(Lady's finger/ okra) and Murungaikai(drumstick) Sambar

2007-08-12T07:07:00.000-07:00

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Vendhayam-1/2 tsp

Turmeric powder - 1 tsp.

For the sambar:

Vendaikai - 3 nos.(cut into bite sized pieces)

Murungaikai -1 nos(cut at pod intervals)

tomato - 1 big(cut small)

small onion -10 nos(skinned).

Corriander leaves -a handful for garnishing

asafoetida powder - to sprinkle a little

sambar powder - 2tsp

salt to taste

green chilly -3 (slit /chopped)

Toor dal -50 gms

Tamarind- a marble sized ball

Method

Soal the tamarind in water for a few minutes and extract the juice.keep aside

Cook the toor dal Till totally mashed ..no pods seens just a paste .

Cook the vendakai ,tomato and murungakai and onion in a cooker(easier ) till a single whistle .

Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.

now add the cooked dal and vegtables,chilles, add a cup of water ,tamarind extract.

add sambar powder ,salt. simmer 3 minutes .

Sprinkle asafoetida powder and mix throughly .

Garnish with corriander leaves .

serve with rice / idly / dosa /pongal /chapati .

Surakai Kootu

2007-08-12T06:56:00.000-07:00

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Coconut scraped - 1 1/2 tsp
Turmeric powder - 1 tsp.

To Grind:

Coconut Scrapings - 1/2 Cup

Jeerakam-1 1/2 tsp

Green Chilly- 3(add more or less as per your spicy needs)

For the Kootu
Surakkai- big 2(peeled & cut into cubes)

Corriander leaves to garnish.

Moong dal/pasi paruppu -1/2 cup(cooked till soft)

salt to taste

Method :
Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.Add the suraikai add a little water cover and cook for 3 min.

Now add the ground mixture ,cooked dal and salt.boil for a min,simmer for a min .

Garnish with corriander .

an excellent accompaniment for rice /chapati

Vazhakai Poriyal(Plaintain subzi /Cooked Plantain)

2007-08-12T06:44:00.000-07:00

Ingredients :

For the Seasoning :

Oil -2 tsp

Mustard seeds - 1 tsp

Curry Leaves-15 nos.

toor dal -1 tsp

Coconut scraped - 1 1/2 tsp

Turmeric powder - 1 tsp.

Plantain(raw Banana) - big 2

salt as per taste

Method :

Peel and cut the banana into small cubes .

Keep aside .

Heat oil in a kadhai .

When it turns smokey ,First add the mustard seeds .

When they start sputtering add the rest of the ingredients .

Stir well.

Now add the cut plantain and spray a handful of water ,stir once add salt.Cover and cook for 3 minutes ,open the lid and cook till all the water has evaporated.

Garnish with curry leaves .

Chinna Vengayam ,Vellai Poondu Pulikulambu

2007-08-10T05:42:00.000-07:00

Ah ! nalla karama ....gama....gama...gama'nu ...chappu kottitu sapida !

A hot and spicy tamarind curry .

A speciality of Soth India !

Ingredients :

Tamarind : a lemon sized ball / Tamarind paste -3 tsb.

Garlic - 15 pods

small onion - 15(skinned)

curry leaves - a handful

Gingelly oil - 4 tbsp .

Tomato -1 big (optional)

Mustard seeds - 1/2 tsp

Jeerakam - 1 tsp

pepper - 1 tsp

kadala parupu- 1/2 tsp .

turmeric powder - 1/2 tsp

chilly powder -2 tsp

sambhar/pulikulambu powder -2 tsp

brown sugar - 2 tsp

asafoetida powder - to sprinkle

salt - as per taste

Method :

Soak the Tamarind in a little water and extract the juice .

To this juice add turmeric powder, brown sugar and keep aside .

Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.

Fry till the onion turns golden brown.

Add the tomato .

keep frying till the tomato skin leaves the pulp .mash it lightly .

Now add the kept aside juice ,the chilly and kulambu powders .

add a little more water .

Boil it and simmer it till it thickens .

Serve with Hot rice and appalam .

Mango Milkshake

2007-08-07T06:39:00.000-07:00

Ingredients :

Mango : 2 (Banganapalli or alphonso or sapata )Cut into small cubes

Milk : 1/2 ltr. ice cold milk

Sugar : 4 tbsp.

Vanilla essence : 1 tsp.

Method :

Blend mango and half the milk in a blender till smooth .

Add sugar n vannila essence .

Blend it once more .

Serve Chilled .

Poori & Masala(potato)

2007-08-05T22:29:00.000-07:00

Ingredients :

Whole wheat Flour - 1 cup

Salt - to taste

Sugar a pinch

oil to fry .

Water

Method :

Mix the water into the flour to make a soft dough mixing the salt and sugar .

let it sit for 1 hour (to make it soft)

make small balls of it .

Heat the oil in a kadhai .

Roll the ball in flour ,take it out and roll it with a rolling pin .to make it round n flat .

when the oil is hot put the rolled out dough in the oil ,let it fluff up and turn it once and take it out .

Continue the same for all the balls .Poori Is ready .

Potato Masala:

Ingredients:

Potato 2 boiled skinned and mashed .

Jeerakam 1 tsp

mustard seed 1/4 tsp

oil for frying

turmeric powder a pinch

salt to taste

green chillies 2 chopped finely

ginger a small piece chopped or grated finely .

onion - 1 big also chopped finely .

Method :

Heat a tbsp of oil in a kadhai .

when it is hot add the mustard seeds allow it to pop .

add jeerakam ,turmeric , onion ,ginger ,chllies saute it well .

add the mashed potato add a little water ,salt .heat it well.

Garnish with corriander leaves.

serve hot with the poori .

A Few Useful Articles

2007-07-29T23:35:00.000-07:00

Hey Frnds !
I would like to share with u'll a few articles that i found intresting and very useful .
Hope u find it useful too !!.
Warm Regards
Ramkumari

Ven Pongal (Pongal)

2007-07-29T10:20:00.000-07:00

Ingredients :

Raw Rice :1 cup

Toor Dal :1/4 cup

Ghee : 3 tbsp

Ginger : 1 small piece Grated

Pepper : 1 Tbsp.(Slightly Crushed)

Jeerakam :1 Tbsp.(Slightly Crushed)

Cashewnut :10 /12

Salt To Taste.

Method :

Add Rice ,Dal to the cooker .Add Adequate water usually 3 per cup of rice since pongal is a little fluffier add 1/2 cup more and for dal 3/4 cup .Cook it in the cooker .

Open after steam stops ,add salt .

Slightly fry the ginger ,pepper and Jeerakam in ghee add to the cooker .

Roast the cashew in ghee and add it .

Add the rest of the ghee (Adds Flavour and taste to the pongal ) .

Serve hot dripping with ghee With Chutnetey and Sambhar .

Apple Milk shake

2007-07-27T21:53:00.000-07:00

Ingredients:

Red Apple (Crunchy variety) -2

Cold Milk - 1/2 lt.

Sugar -4 tbsp.(optional)

Vanilla Icecream/Essence (Optional)

Method:

Cut Apple into small pieces so it Grinds well in the blender .

Put It in the blender ,add half the quantity of the milk ,sugar n vanilla essence(1/2 tsp.) .

Blend it till smooth.add the rest of the milk ,run the blender for a sec.

Pour and serve with a dallop of vannila ice cream .

Ennai Kathrikai -A Tamilnadu Curry

2007-07-27T07:38:00.000-07:00

Ingredients
Brinjal the small round variety about 10 - 300 gms
Bengal gram dhal - 3 dsp
Black gram dhal - 2 dsp
Dry chillies - 18
Coriander - 3 dsp
Ginger garlic paste- 1 tsp
Asafoetida powder - 1/2 tsp
Salt
Oil - 5 dsp
Tamarind a ball the size of a marble

Method:
Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, ginger garlic paste ,coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.

Sodhi - A Unique Dish From Tirunelveli

2007-07-26T21:40:00.000-07:00

This is one dish that is a specialty of a sect of Tirunvelvelli community.

Ingredients
Coconut milk (canned) - 1.5
Ginger grated - 2 Tbsps ( If you want it spicy add a little more)
Moong Dhal boiled with one pod of Garlic - 1/2 cup
Lime/lemon juice - 1 tbsp
Carrots - 1 cut in long slices
Drum Stick - 1
potato, - 1 cut in cubes
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces.

Ground Mixture
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Method
Take the 1/2 can of coconut milk and dilute it in water to make one can and let the vegetables cook in the diluted coconut milk.
In the meanwhile take the juice of the grated ginger and set it aside.
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time. (remember to cook all this in medium to medium low flame).
Now add the cooked dhal ( mash the dhal and garlic well) and the remaining 1/2 can of coconut milk.
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and urad dhal
Note: Try not to heat the sodhi and have it with piping hot rice. Sodhi is normally made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and goes well with plain idiyappam.

Ginger Relish

Ingredients
Ginger cut into tiny pieces - A handful
Tamarind - Size of a lemon soaked in water and take the extract
Coriander seeds - 1/4 tsp
Red chilly - 4
Grated Coconut - 4 tbsps

Method
In oil saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately.
Add the thick tamarind extract and salt and let it blend for a second.
In a pan with 2 tbsps oil, temper mustard seeds, Uradh dhal and add the mixture and let it boil for a atleast an hour in medium low.
Just before you take it off the stove, add a tbsp of jaggery.
This relish is definitely made with Sodhi not only coz they pair up well, but because ginger is good for digestion.
Lemme know if you make it and how you like it!

This Recipe was posted originally by Shankari (pic too). The Recipe was precise ,so I just copied and pasted it .

South Indian Filter Coffee

2007-07-26T05:39:00.000-07:00

A Good Morning Drink for Most South Indians :)

Ingredients :

Ground Coffee Powder -8 Tsp .

Coffee Filter (Big )

Hot Water - 150 ml

Sugar - 10 Tsp.

Milk - 1 lt.

Method:

Sprinkle 1/4 tsp Sugar in the top half of the coffee Filter (So the Decotion is thick ).

Put the coffee powder on top of the sugar ,press the powder lightly .Pour the hot water on top of it .

Wait for the decotion to seep thro to the bottom part . After all the water has drained to the lower part add More hot Water to the top part of the filter .

Collect Both the Decotion.Mix Them .

Boil Milk .

Add The Decotion and sugar .

Rich Aromatic South Indian Filter Coffee Ready !!!

Egg Paniyaram

2007-07-26T03:06:00.000-07:00

A Spicy and tasty Easy to make snack .
Ingredients :

Egg : 2

Pepper, Jeerakam ,Salt :A pinch (Nicely Grinded)

Method :

Break the eggs into a container and add the powdered spices .

Beat Well till mixed nicely.

Heat a Paniyara kal add a small amount of butter or ghee in each hole and pour the mixed egg batter in it .

Cook till eggs are done turning it once .

Serve with Tomato Sauce .

A Great dish for school time snack.

Idly ,Vada ,Sambhar !!!

2007-07-17T11:07:00.000-07:00

First The Idly:

For The Batter :

4 Cups Idly Rice(Par Boiled Big Round Rice)

1 Cup Urad Dal(Ulundhu paruppu)

2 Tsp .Methi

Soak The Ingrediants seperatly adding Methi to the Pulse for 12 Hours /Overnight(for soft idly)

Grind each seperately add water(not too much)...don't Grind it to a smooth Paste >The Batter Should be a Littkleand add them together ,blend it with hand ...for the rice to become sour quickly ( A must Condition) keep it in a closed container for another 12 hours for the batter to become Real Fluffy like a bubble .

The batter is now ready for your Fluffy Idly and Moru Moru Dosai .

Idly :
This Part is fairly easy .
Grease the Idly Plates with a little oil ,Pour 1 Tbsp. batter(prepared like abv. ) in each pit .
Fill up all the Idly plates similarly .
Close and steam them .Dip a spoon in them and chk if its done .
Lo !!! Super Soft Idly's ready .

Vada :
Ingredients:
Urad Dal - 1 Cup
Pepper Corn a tsp .
Onion Finely Chopped 2 Tbsp
Ginger Finely Grated 1 Tbsp.
Curry Leaves

Method
Soak Urad Dal for 2 hours min .
Grind it to form a very thick Batter without adding too much water .
Add all the Above Ingredients to it .
Take a Butter Paper,pat a dallop of batter on it .Punch a hole in the center and deep fry the made round,till brown and crispy . Serve with Sambar or Chutney ,Serve Hot .

Ice Lemon Tea -My Version

2007-07-17T10:41:00.000-07:00

50 gms fresh ginger
Juice of 1 lime
3 cups water
6 tbsp. sugar
2 Tsp. Tea (powder/leaves)
Method
Wash, peel and grind ginger to a fine paste.
Pass through a clean muslin cloth to extract juice(or use a shredder).
Boil The water .
Add 2 tsp of tea powder .
Close the utensil n leave aside for the tea to brew ,Filter and cool .
Add the sugar,Ginger juice n Lime Juice .Chill and Serve .

A loong Break !!

2007-07-17T10:25:00.000-07:00

HiFriends,
I know It's been a very long time since I posted anything new,I collected a few pic as i made them meanwhile ..our everyday Filter coffee ,Chutney n such ...but some recipes i've tried out too but forgot to snap them up ... :( ...But am thinking of taking some pic from the net for those recipes ....Bear with me for my negligence .

2006-11-06T03:11:00.000-08:00

Samosa Recipe
Fried, Potato-Filled Dough Pockets
To make the samosa filling, heat in a skillet:
1 Tablespoon vegetable oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1 medium onion, finely chopped
1 Tablespoon fresh coriander leaves (cilantro), chopped
Sauté until the onion becomes translucent, then add:
1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
1 teaspoon cumin/coriander powder
1/2 teaspoon salt
pinch hot red pepper powder
Sauté a few minutes, then add:
3 medium potatoes, boiled, peeled, and cut into very small pieces
1/4 cup frozen peas (opt.)
Mix well and sauté just until heated through, them remove from heat and set aside.
To make the samosa dough, mix in a bowl:
2 cups white flour
2 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons rice flour
1/2 teaspoon salt
Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney.

Chicken Drumsticks

2006-11-04T06:25:00.000-08:00

Chicken Drumsticks

Recipe Submitted By: Joop

Ingredients:
This is more a cutting tutorial than it is a cooking one .since this is basically just fried chicken. However, these are made using the chicken wing, not the leg, and end up looking like chicken blowpops, with a clean bone sticking out of a clump of tender chicken meat. It takes some getting used to in order to feel out the process, but I made a batch of these recently and recorded it as best I could. You also get your hands pretty slimy, but it's an impresive dish that makes for some fancy hors d'oeuvres or grill food.
All you'll need is a batch of chicken wings and a sharp chef's knife.

For the fried ones that I made here, you'll also need:
- Bread Crumbs

- Grated Parmesan

- enough Oil for deep frying

- Milk or a few eggs.

When breading and frying, you'll want to coat the chicken in something before applying the bread crumbs, to help them stick. Some use egg whites. Some use beaten eggs. I use milk to keep it a little lighter. Up to you.
In a chicken wing, there are three sections. The big meaty side with the single humerus bone, the smaller portion with the radius and ulna bones, and the useless little wingtip.
For the first cut, you want to go into the elbow joint, though you actually want to cut into the tip of the humerus bone. You can feel the bump where the tip of the bone is. You also don't want to cut all the way through it.
Step 1:
A little deeper than the above is fine, just don't go all the way through. After that, hold the humerus side straight up and down, take the rest of the wing and pry it open further. There's a little cap on the tip of the bone that you don't want to sever.

Step 2:
The reason you don't want to sever that cap is because the meat is attached to it, rather than the bone itself. Now you want to pull that part down the humerus bone, peeling it off the bone tip. The meat will stay attached to the cap (ligament?) and peel down too. Just get it off the tip for now, so it's a little loose. If any sticks to the bone, just get in there with your fingernail. It should look like this.

Step 3:
Now cut the rest of the wing off, through what remains of the elbow joint, and set it aside.

Step 4:
This part is a little hard to explain (and to photograph, since you need two hands for this). You basically pull the meat down, and inside out, keeping it still attached to the bottem of the bone. You can make a little cut at the top of the meat, where the bone is sticking out, which will help it turn inside out. Just yank it, it takes some effort before you get the gist of what you're doing. It should look like this when you're finished:

Step 5:
That's one side finished. Now, take the other part of the chicken wing that you set aside, and you're going to do the same thing to it, but it's a tad trickier since there are two bones in there. Feel out the 'knuckle' bit at the joint, and cut into it, but not through it.

Step 6:
Pop it open with the wingtip and pull down, just like with the first part.

Step 7:
Cut the tip off. You can save them if you like to make your own chicken broth. Now you want to take out the extra bone, which will be the smaller one. Push the meat down (not inside out, yet). Hold the wing by the larger bone and gently rotate the smaller one down so that it's inline, kind of like winding a clock hand from noon to 6 o'clock. Push the smaller bone up through the meat now, you should see the tip of it. Push the bone until it sticks out, then just pull that end all the way through. Sometimes you get the little ligament cap, sometimes you don't, it doesn't really matter. You should be left with a slightly smaller version of what you had with the first part. Step 8:
Pull the meat inside-out on it the same way as before. So, one chicken wing will yield the following:
Do that a bunch more times. You get better with time. I think the first time I made these, it took me and a friend an hour to do a whole batch (how ever many come in the large wrapped packs from Safeway, maybe 20 or 30). Now I can do a whole set in 30 minutes, by myself. You'll mess up a few of them, at first. It happens.

Step 9:
From here, you can do any number of things with them. Slather them in a sauce and grill them for a BBQ, fry them as I'll show below, any way you cook bone-in chicken. As for why the fuss of doing this complicated cutting process, the end result looks really crazy, and since the meat is sort of piled at the bottem, rather than pulled taut over a bone from joint to joint, it's incredibly tender.
For the frying, set up your igredients. I use an equal mix of plain bread crumbs and grated parmesan cheese.

Step 10:
Set up a small pot with a few inches of oil to medium-high heat. You can use a fryer or deep fry thermometer if you want.
Hold your chicken by the bone (they make very useful handles for cooking and eating) and dunk it in milk (or whatever you're using) then dunk it in the bread mix, coating it well. Then put it in the oil. Repeat with enough so that you're not crowding the pot too much.
This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.

Step 11:
The meat is very tender so over cooking it really ruins it, not to mention makes them greasy. Set them on a rack to cool.

Step 12:
You can eat them with a selection of dipping sauces or just as is, either way they are great. since I have an obsession with making really fancied up versions of normal food like grilled cheese sandwiches. They are also great cold, the next day, or any other way you like your KFC.

Ginger Is a Natural Digestive aid ,This cool Refreshing Drink serves as a thirst quencher as well as cure for digestion Problems

2006-10-10T05:01:00.000-07:00

Gi ng e r L i m e S h e r b e t
Ingredients
100 gms fresh ginger
1 cup lime juice
1 cup water
2 tbsp. water
2 cups sugar
Method
Wash, peel and grind ginger to a fine paste.
Add 2 tsp. water, pass through a clean muslin cloth to extract juice.
Dissolve sugar in one cup water on low heat.
Add ginger and lime juice after sugar has dissolved.
Heat till mixture boils (approx. 5 minutes).
Remove from and heat and cool till warm.
Pour into clean sterile bottle.
Refrigerate and use as concentrate, when required.

Spicy Indian Food .Exotic and simple indian dishes which u will love .Indian pallete tantalizers.Sweets and Side Dishes and Snacks as we make at home

2006-10-08T05:36:00.001-07:00

Hello,
Good To see you ,I'm Starting this blog specifically for indians .When i first started cooking i didn't know ABC of cooking..Now tht i Know ABC :) I think I can share it with others who might have faced the same situation .I am adding foods recipes That i make at home so some recipes might be very mundane like Idly and some Gr8 .
U might be wondering why i chose this name of "Spicy Khana" ...It's simple tht's the only name tht went thro Blogger :)Now don't go expecting me to put in all hot n spicy food recipes !Since this is my First Blog I'll be starting it with a sweet .and I'll be adding recipes as i make them.So tht like my cousin does i can add photos to my Blog of recipes ...
For ppl who don't mind Photos and who want more recipes try my web Hot Recipes (http://members.lycos.co.uk/hotrecipes).
There u find find almost a 1000 recipes on almost all our indian food from the basic to exotic .Now I want to start my post...My
Sweet ..Hey ...
do come back for i guess there's a chance we might end up friends ,if we cook or not n let me know what u think abt the blog n if u visited the site too.
:)
Bye

Kaju Katli

Ingredients
150 grams Cashew Nut pieces
150 grams Powered Sugar1/4 tsp.
Some extra Powder Sugar for dusting
Silver foils (edible) (optional)

Preparation

Soak Cashew Nuts in water for 30 minutes.
Remove from Water and dry on a cloth for 15-20 minutes.
Add Cashews and Sugar into the Mixer and grind until smooth paste. (Note: Do not add water)
Cook the mixture in a thick bottom vessel, on slow heat and keep stirring.
Remove from heat when mixture hardens .
Divide in two equal parts and roll out into uniform thickness using rolling pin,dusting extra powdered sugar.
Paste silver foils and cut into diamond shapes.

2006-10-08T05:36:00.000-07:00

Iyengar Rasam Powder

INGREDIENTS

Fenugreek......... 60 gms

Jeera............ .....70 gms

Black pepper...... 45 gms

Dhania .......... ...150 gms

Salem chillies.... ...75gms

Bedagi chillies.... ..75gms

Mustard........... ....15gms

Real Asafoetida....2 pinches

Curry leaves...... ..2 sprigs

Turmeric ........ ......1/2 tsp

Cooking oil............1.5 tbsp

Method Of Preparation

Take an Iron Kadai and first dry roast, Fenugreek,Jeera and Mustard.

Roast till Fenugreek becomes pinkish brown and mustard starts popping.

Remove from Kadai and let them cool.

Now add oil in Kadai and first put Black pepper.

Once black pepper starts bursting, add chillies and Dhania and Turmeric roots (Piece them before putting for frying).

Go on turning with a spatula to give equal frying.

Once chillies assume a silken shine on the surface, immediately add curry leaves.

Turn three four times and remove from kadai and immediately spread on a polythene sheet/cloth.

Once the mixture becomes cold, add Hing (Asafoetida) and powder.

2006-10-08T05:08:00.000-07:00

Hello,I'm Ramkumari from Tamilnadu,a mom of 2 kids...u might be wondering why i chose this name of "Spicy Khana" ...It's simple tht's the only name tht went thro Blogger :)Now don't go expecting me to put in all hot n spicy food recipes !Since this is my First Blog I'll be starting it with a sweet .and I'll be adding recipes as i make them.So tht like my cousin does i can add photos to my Blog of recipes ...For ppl who don't mind Photos and who want more recipes try my web http://members.lycos.co.uk/hotrecipes .There u find find almost a 1000 recipes on almost all our indian food from the basic to exotic .Now I want to start my first post...
A Sweet ..Hey ...do come back for i guess there's a chance we might end up friends ,if we cook or not n let me know what u think abt the blog n if u visited the site too.:)

Kaju Katli
Ingredients
150 grams Cashew Nut pieces
150 grams Powered Sugar1/4 tsp.
Some extra Powder Sugar for dusting
Silver foils (edible) (optional)

Preparation

Soak Cashew Nuts in water for 30 minutes.
Remove from Water and dry on a cloth for 15-20 minutes.
Add Cashews and Sugar into the Mixer and grind until smooth paste. (Note: Do not add water)
Cook the mixture in a thick bottom vessel, on slow heat and keep stirring.
Remove from heat when mixture hardens .
Divide in two equal parts and roll out into uniform thickness using rolling pin,dusting extra powdered sugar.
Paste silver foils and cut into diamond shapes.