Wednesday, August 30, 2017

Fish 500 gm(shark or king fish)
1 cup water
1/2 tsp turmeric powder
 onion 400 gm(2 big onion)
10 garlic cloves(finely chopped)
10 curry leaves
1 tsp mustard seeds
1/2 tsp fennel seed powder
2 green chilli
1/2 cup shredded coconut
1 tsp red chilli powder
salt to taste
2 tbsp coconut oil
1 tbsp coriander leaves

In a pan add cleaned fish with 1 cup water,1/2 tsp turmeric powder and a pinch of salt.
Close cook the fish.
Once the fish is cooked remove the excess water.
Remove the bone and skin and make the fish into crumbs.
Mix required salt,fennel seed powder and chilli powder to the fish crumbs.

In a non stick pan heat oil.
Once mustard seeds are splattered add onion,curry leaves and garlic.
When the onions are cooked add the fish crumbs.
Let it cook for five minuted on low flame.
At last add shredded coconut and coriander leaves.
Serve hot.

Wednesday, August 9, 2017

1 cup chana dal
1 medium size onion(finely chopped)
1 tsp fennel seeds
5 garlic cloves(cut length wise)
20 curry leaves
2 red chilli
rock salt required
cooking oil(for deep frying )

Wash dal and soak in enough water for 3 hours or over night.
Strain water from dal.
Pulse red chilli and rock salt.
Next add dal and pulse coarse(don't fine paste the mixture).
Transfer it into a bowl and add remaining ingredients.
Heat oil in wide pan.
Make dal into balls and shape it.
Deep fry on medium heat until vada turns golden brown in colour.

Tuesday, July 4, 2017

Ragi dosa
1 cup white urad dal
1 cup ragi flour
1 cup butter milk
1 cup curry leaves
1 tsp cumin seeds
salt to taste

Wash and soak urad dal for 2hours in 2 cup of water.
Drain excess water and grind it into smooth paste.
Add ragi flour, cumin seeds, curry leaves, butter milk and salt to the urad dal batter.
Mix without any lumps and allow the dough to ferment.
Once fermented pour(just spred over the pan) one scoop of dosa batter on hot flat pan and add some oil around dosa to cook.
Tasty ragi dosa is ready now.

Onion chutney
2 big red onions(roughly chopped)
2 tomatoes(roughly chopped)
2 red chilly
1 inch tamarind
3 garlic cloves
salt to taste
2 tbsp. gingelly oil
10 curry leaves
1 tsp asafoetida powder
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp jiggery Powder

Grind onion, tomato, red chilly, tamarind, garlic clove and salt into fine paste.
Heat oil in pan add mustard seeds.
Add curry leaves, asafoetida  powder, grind paste and turmeric powder.
Check for salt and close cook on low flame.
Once the oil floats on top of chutney add jaggery powder and put off the flame.

1 lit full cream milk
100 gm sugar
1 tsp cardamon powder
1 tsp saffron.

Boil milk on low flame until it reduces 3/4th of its volume.
Add sugar and boil the milk further until it forms thick in consistency.
Once the milk is  thick and the colour is changed to cream add cardamon powder and saffron and put off the flame.
once cold store it in air tight container.

Monday, May 22, 2017

For Bhatura
1 cup all purpose flour
1 tsp sugar
2 tbsp. rava (semolina)
plain yogurt to mix the flour
salt to taste
Extra flour for dusting the dough while rolling flat

Mix the flour into dough with salt, sugar, rava and curd.
Make a soft dough and rest it for at least an hour.
Heat oil in a big deep pan.
divide the dough into 3 equal parts.
Roll it flat into big circle and deep fry the dough.
Tasty bhatura is ready to serve.

Chole Masala-Ingredients
1 cup chickpea
1 medium sized onion(finely chopped)
1 tomato (finely chopped)
1 tsp ginger garlic paste
10 curry leaves
1 tbsp. cooking oil
1 tsp mustard
1 tsp fennel seeds
1 tsp gram masala
2 tsp red chilli powder
1 tsp coriander powder
2 inch fresh ginger julienne
2 tsp  chopped coriander leaves.

Soak chick pea for 5 to 8 hours with 2 cups of water.
Cook the chickpea and drain the excess water(save some of this water).
Heat oil in a pan add mustard seeds, fennel seeds and curry leaves.
Once the mustard splatters add onion and cook until it becomes translucent.
Next add tomato and turmeric powder.
Once the tomato cooked completely oil floats up the gravy.
Now add ginger garlic paste and fry until the raw smell goes.
Keep heat low and add chilli powder, coriander powder and cooked chickpea.
Add salt fry further 5 minutes and add some water (use saved water from cooking the chickpea).
Close the pan  and allow the gravy to boil for further 5 minutes.
Put off the flame add garam masala ,coriander leaves and ginger julienne.
Serve hot with bhatura.

Sunday, May 21, 2017

1 big cauliflower
1 lemon or lime juice
2 tbsp. red chilli powder
1 tsp garam masala powder
1 tsp minced garlic
10 curry leaves
3 tbsp. gram flour
1 tbsp. corn flour
salt for taste
oil for deep frying.
Cut the cauliflower into pieces and immerse them in water and 1 tbsp turmeric powder for 10 minutes.
Drain the water and add all other  ingredients except oil .
Mix well
Let it sit for at least 30 minutes.
Heat oil in deep frying pan.
Deep fry in batches.

Saturday, March 4, 2017

Mushroom pepper fry
500gms of button mushroom
1 medium sized onion
10 curry leaves
1 tsp cumin seeds
1 tbsp  pepper corns
1 tsp turmeric powder
2 tsp cooking oil
salt to taste

Cut onions and mushroom into cubes.
Powder cumin seeds and pepper corns.

Heat oil in pan.
Add onions and curry leaves.
Sauté until the onion is translucent and add the mushrooms.
Next add salt, turmeric powder and close cook the mushrooms on low flame(no need to add water).
Once the mushrooms are cooked add cumin and pepper powder.
Add some more fresh curry leaves and serve.

Thursday, February 23, 2017

Birds Nest
4 boiled eggs
2 medium sized potatoes cooked
6 bread pieces
1 tsp grounded pepper
salt to taste
oil for deep frying
2 tbsp. plain flour

Crum the breads and mash the potatoes without any lumps.
(save some bread crumbs  for dusting)
Mix both together with salt and pepper.
Dust the eggs with plain flour.
Roll the crumb mix into flat and stuff the egg inside the mix(as shown on the picture)
Next roll the egg in bread crumbs
Deep fry the stuffed egg.

serve with mayonnaise and salad.

Chicken gravy

500gms of chicken diced(without bones)
2 onions(chop finely)
2 tomatoes chopped
1 tbsp. ginger garlic paste
10 curry leaves
1 tsp turmeric powder
salt to taste
1 tbsp. gingelly oil(or any cooking oil)

For masala powder
3 red chillies
2 clove
2 cardamom
2 inch cinnamon stick
2 tbsp. coriander seeds
1 tsp poppy seeds
6 cashew nuts
(fine powder all the ingredients)

For garnishing
chopped coriander leaves
fresh curry leaves

Heat oil in a heavy bottom pan
Fry onion and curry leaves until translucent
Add tomato and turmeric powder
Once the tomato is cooked add ginger garlic paste
Fry until the raw smell goes next add the chicken and the masala powder.
Sprinkle some water and add
Close cook on medium flame don't add any more water.
Once the chicken is cooked garnish with coriander and curry leaves.

Friday, February 3, 2017

2lts of milk
1 medium size lemon's juice
2 tbsp water

Boil the milk
In the meantime mix lemon juice and water.
When the milk is in boiling point simmer the flame.
Add the lemon and water mixture slowly.
Milk starts to curdle.
Switch off the flame and filter the mixture in a sieve.
Transfer the paneer to the cotton cloth and  fold it into square shape.
Keep light weight over the cloth on tilted plate.
Allow it to sit for  one hour.
Remove the cloth and cut the paneer into squares.
We can store this paneer cubes in chiller for a week in an airtight container.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.


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