tag:blogger.com,1999:blog-49833275953498551702024-02-19T22:49:36.296+08:00Ladies Special AdukkalaAuthentic Indian/Kerala RecipesAparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-4983327595349855170.post-36053069091116260042013-05-15T23:21:00.000+08:002013-05-21T10:59:37.729+08:00Kerala Porotta<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi19mtmYxoXnFXUpLHbrcKBp3Wem0a1gi8CbaHF2PGSd7OFgjf-cdjnkUX0a3P8mvoDl1ZCLEkEjcSeV4dqQf2jGIeIBmTh3ulN8sH0v3AnvZOM6TmnN7jll1rFubtG1bNol77RAkrbc/s1600/IMG_3534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi19mtmYxoXnFXUpLHbrcKBp3Wem0a1gi8CbaHF2PGSd7OFgjf-cdjnkUX0a3P8mvoDl1ZCLEkEjcSeV4dqQf2jGIeIBmTh3ulN8sH0v3AnvZOM6TmnN7jll1rFubtG1bNol77RAkrbc/s640/IMG_3534.JPG" width="640" /></a></div>
<br />
<b>Ingredients:</b><br />
All purpose flour - 500 gm<br />
Egg -1 no.<br />
Water - 400 ml<br />
Salt - to taste<br />
Oil - 1 cup<br />
<br />
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Mix flour, water, egg and salt. Knead well and make soft dough.</li>
<li>Apply oil to the dough and cover it with a wet towel and keep for 1 hr.</li>
<li>Divide the dough to small balls.</li>
<li>Cover these balls with a wet towel and wait for 10 mins</li>
<li>Clean the kitchen counter top and apply oil on the top of it.</li>
<li>Roll the ball using rolling pin or spread the ball with hands</li>
<li>Stretch as maximum as possible.</li>
<li>Apply oil on its surface.</li>
<li>Make small pleats and starting from one end swirl the pleated dough.</li>
<li>Make the pleated dough flat by pressing with our palm.</li>
<li>Take a frying pan and thaw both sides of the porotta until cooked.</li>
<li>Once the porottas are ready, stack and beat from sides.</li>
<li>Delicious Porottas are ready and can be served with chicken, mutton, beef, egg curries.</li>
</ol>
</div>
Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com7tag:blogger.com,1999:blog-4983327595349855170.post-43112411431814845772013-05-14T19:24:00.001+08:002013-05-14T19:24:09.300+08:00Mutton Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUZqI_JnWXbv107rjaVzPmuEws6XTZLfz5-yK0cd2kh-r_TUKA8znqbN4MZinZEE6Ef6joyxXeGZj8C2MAP6ZqnPAKw0zxMOqfvhn7ogVaVNaQhvk-pmiDRZuwdQjfNbzpV3NMm5_ER4/s1600/IMG_3016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUZqI_JnWXbv107rjaVzPmuEws6XTZLfz5-yK0cd2kh-r_TUKA8znqbN4MZinZEE6Ef6joyxXeGZj8C2MAP6ZqnPAKw0zxMOqfvhn7ogVaVNaQhvk-pmiDRZuwdQjfNbzpV3NMm5_ER4/s400/IMG_3016.JPG" width="372" /></a></div>
<br />
<b>Ingredients</b>:<br />
<br />
<b>For Green Mix:</b><br />
Green Chilly - 6 no.s<br />
Garlic - 7 to 10 no.s<br />
Ginger - 2" length<br />
Fennel Seed - 1/2 t spoon<br />
Coriander leaves - few<br />
The above ingredients should be grounded to make a paste.<br />
<br />
<b>For Marinating Mutton:</b><br />
Mutton/ Goat meat - 500 gm (Wash Mutton well with turmeric and salt before marinating)<br />
Turmeric Powder - 1 t spoon<br />
Meat Masala Powder - 2 table spoon<br />
Green Mix - 1 t spoon<br />
Salt - to taste<br />
<br />
<b>For Mutton Masala:</b><br />
Onion - 3 no.s (Medium)<br />
Tomato - 2 no.s (Medium)<br />
Yogurt - 1 table spoon<br />
Mint Leaves - few<br />
Curry leaves - few<br />
Coriander leaves - few<br />
Garam Masala Powder - 1 t spoon<br />
Turmeric Powder - a pinch<br />
Salt - to taste<br />
Cooking Oil - 2 tb spoon<br />
Ghee - 1/2 tb spoon<br />
<br />
<b>For Rice:</b><br />
Basmati /Jeera Rice - 2 1/2 Cups<br />
Water - 5 cups<br />
Salt - to taste<br />
Ghee - 2 table spoon<br />
Lemon juice of half lemon<br />
<br />
<b>For Garnishing:</b><br />
Cashew nuts - few<br />
Raisins - few<br />
Onion - 1 small sliced lengthwise<br />
Garam Masala - 1 t spoon<br />
Chopped Coriander leaves - few<br />
Ghee - 1 tb spoon<br />
<br />
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Marinate the chopped mutton pieces with all ingredients specified under <b>For Marinating Mutton</b> and set aside for 1 hour.</li>
<li>Heat ghee, oil and add the sliced onions and saute well till translucent.</li>
<li>Add Salt and a pinch of turmeric.</li>
<li>Add sliced tomatoes and marinated mutton pieces together with remaining Green Mix. Add Yogurt also. Stir well together. Add 1 cup of water. Pressure cook for 8 whistles.</li>
<li>Add Mint leaves, Curry leaves and Garam Masala Powder and mix well and keep aside. The mutton masala is ready now.</li>
<li>Take a big sauce pan and add ghee. Add the cleaned & dried rice and fry it until the rice become crispy. Add water, salt and lemon juice. Close the pan with a lid and cook.</li>
<li>Once the rice is cooked, keep it aside and make a small well in the middle of rice and add prepared mutton masala and cover it with the rice around.</li>
<li>Take a small pan and add ghee. Fry cashews, raisins, sliced onions.</li>
<li>Garnish the prepared mutton biriyani with cashews, raisins, sliced onions, garam masala powder, coriander leaves.</li>
<li>Cover the pan of prepared mutton biriyani with a lid and keep a vessel of hot water on the top of the lid and keep it for dum. Now the Delicious mutton biriyani is ready to eat.</li>
</ol>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2E8_xUyJ-VwBoqXWv__WlDAqQKYCNewNxupYpkwCeq16w_DIAX_dsIBUjtvXe-dlp05-8ou7wO-Ijau5Qe18tv00sYmrC5vf-9KS0MP4ZVPpVieF6XqgGsPg9K3Kj50TteeAiUakFcw/s1600/IMG_3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2E8_xUyJ-VwBoqXWv__WlDAqQKYCNewNxupYpkwCeq16w_DIAX_dsIBUjtvXe-dlp05-8ou7wO-Ijau5Qe18tv00sYmrC5vf-9KS0MP4ZVPpVieF6XqgGsPg9K3Kj50TteeAiUakFcw/s400/IMG_3006.JPG" width="400" /></a></div>
<br /></div>
Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com7tag:blogger.com,1999:blog-4983327595349855170.post-28010440376068307002012-10-18T23:38:00.003+08:002012-10-18T23:38:40.801+08:00Chemmeen Thengapal Curry (Prawns Coconut Milk Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRDqKK2MF6plJWux43U6d6Xx9dmtpoOvE2IryzKW9FkYF-vYNxlS7SINyaWpb-clrwCVQDtJ1jXWFvWJAv4dXrwTZuY3GhKxppKuK8iyosM_zMrGn9g1GO94pW5C88Ns_V1Z7wLmqF20/s1600/Chemmeen+thengapal+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRDqKK2MF6plJWux43U6d6Xx9dmtpoOvE2IryzKW9FkYF-vYNxlS7SINyaWpb-clrwCVQDtJ1jXWFvWJAv4dXrwTZuY3GhKxppKuK8iyosM_zMrGn9g1GO94pW5C88Ns_V1Z7wLmqF20/s400/Chemmeen+thengapal+curry.jpg" width="400" /></a></div>
<br />
<b>Ingredients:</b><br />
Tiger Prawns - 7 no.s (Marinate with salt, pinch of turmeric, 1 t spoon red chilly powder and keep aside for 15 mins)<br />
Onion - 1 no. (sliced 1/2 lengthwise)<br />
Green Chilly - 2 no.s (split into half)<br />
Tomato - 1 no. (Sliced lengthwise)<br />
Curry leaves - few<br />
Red chilly powder - 2 t spoon<br />
Coriander powder - 1 t spoon<br />
Turmeric powder - 1/2 t spoon<br />
Mustard seed - 1 t spoon<br />
Ginger garlic paste - 1/2 t spoon<br />
Cooking Oil - 2 1/2 table spoon<br />
Coconut Milk (thin) - 3/4 cup<br />
Water - 1/2-1cup<br />
Salt - to taste<br />
<br />
<b>Preparation:</b><br />
<ol style="text-align: left;">
<li>Heat a saucepan and add cooking oil.</li>
<li>Splutter mustard seed, add sliced onions, green chilly and sauté well.</li>
<li>Add ginger garlic paste, coriander powder, turmeric powder, red chilly powder, salt to taste.</li>
<li>Add the marinated tiger prawns and mix well.</li>
<li>Add sliced tomatoes, mix well and add 1/4 cup water and allow to cook for 10 mins under low heat.</li>
<li>Once cooked add coconut milk and 1/4 cup water and cook for 5-7 mins.</li>
<li>Garnish with curry leaves.</li>
</ol>
<br />
Spicy chemmeen curry (Prawns coconut milk curry) is ready to eat. You can have this with Rice, Dosa, Chappathi etc</div>
Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com15tag:blogger.com,1999:blog-4983327595349855170.post-31934426301991930092011-01-17T22:19:00.000+08:002011-01-17T22:21:54.862+08:00Pathiri<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRW0By3jF30X-drXSGQWA2QAcgYAksVIAXU4oY0gOghjNgpZSLVteaVcROMZME2Nevrwcy1XZ7pjuoV06-IDbDLI58F9KVQICpchMBg4hp9nAuKCbABxvhbhP89gd8Om-jFJdeMRrNKo/s1600/Pathiri2-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRW0By3jF30X-drXSGQWA2QAcgYAksVIAXU4oY0gOghjNgpZSLVteaVcROMZME2Nevrwcy1XZ7pjuoV06-IDbDLI58F9KVQICpchMBg4hp9nAuKCbABxvhbhP89gd8Om-jFJdeMRrNKo/s400/Pathiri2-T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Roasted Rice Powder (Puttu Podi) - 2 cups<br />
Grated Coconut - 1 cup<br />
Water - 2 cups<br />
Oil - 1 table spoon<br />
Cumin seeds - 1 tspoon<br />
Fennel seeds - 1/4 t spoon<br />
Shallots - 5 to 6 no.s<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygAxrN62wzQNMLTw68zxuUl3omEc9k5-uyU4zTEKpan0JV4SN3jIHcwLcrXfyOjpHyF8SJtCN9mgBarINmm1FuZKx_W4kepvsTE_OIL18SAUEu5Mjb6OrP-F6HOjWUeNnBSQR0idMs6Q/s1600/Pathiri-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygAxrN62wzQNMLTw68zxuUl3omEc9k5-uyU4zTEKpan0JV4SN3jIHcwLcrXfyOjpHyF8SJtCN9mgBarINmm1FuZKx_W4kepvsTE_OIL18SAUEu5Mjb6OrP-F6HOjWUeNnBSQR0idMs6Q/s400/Pathiri-T.jpg" width="400" /></a></div><br />
<b>Preparation:</b><br />
<ol><li>Boil water in a vessel and add salt and oil.</li>
<li>Once boiled slowly add rice powder and combine the mixture well. Keep it aside and allow it to cool.</li>
<li>When it is cooled, knead well with your hands. (Make sure you don't add water).</li>
<li>Crush grated coconut along with shallots, fennel seeds and cumin seeds.</li>
<li>Add this crushed mixture to the dough and mix well.</li>
<li>Make small balls and flatten it using chappathi roller.</li>
<li>Heat a frying pan and rub oil if needed and then heat one side of the pathiri until its cooked and then repeat the same with other side.</li>
<li>Serve hot with fish curry, chicken curry or any sort of non veg of your choice.</li>
</ol><div>I thank <a href="http://www.kothiyavunu.com/">Sangeetha</a> chechi of Kothiyavunnu whose blog really taught me how to make this. This is her recipe.<br />
Thanks a lot!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dX_UNBuaYcLdObt5-B2dUf2-IMV2dKIxAJBTR7LOHbrOBsqxzNYZBKp20ll7KeE24nuMiFPqR05tg-c7dLOax30lOvM2Jo6uYkFiu_bUFZxVL8RTh1GaPXirPiOlexxvQXMGJ-4YnGg/s1600/Pathiri1-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dX_UNBuaYcLdObt5-B2dUf2-IMV2dKIxAJBTR7LOHbrOBsqxzNYZBKp20ll7KeE24nuMiFPqR05tg-c7dLOax30lOvM2Jo6uYkFiu_bUFZxVL8RTh1GaPXirPiOlexxvQXMGJ-4YnGg/s400/Pathiri1-T.jpg" width="400" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com40tag:blogger.com,1999:blog-4983327595349855170.post-71171547949463474162010-09-26T22:26:00.000+08:002010-09-26T22:26:41.459+08:00Varutharacha Mutta Curry (Egg Curry)Another varutharacha curry to my list. This different version of varutharacha curry recipe was shared by one of my friend. I really luv this with Puttu and Ghee Rice. In fact it takes just half an hour to cook this. Once the curry is cooked, the smell will really make any one hungry!!. "It's easy to capture pics of this curry but how can I capture this wonderful smell?" my hubby was commenting... :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC83uXTyQ_NwtYUN4m_jBlIi8veKn2i0msFn_Lk9ZUOfhe37F1Kv1_rMQd_daoMIw3BPInMryHFZifn-CwV0qGbNhZf1EY_6c4qTc3PtnvbqATo27blN4UAEah-qvk8NkpCKG2JwAaF4/s1600/EggVarutharachathu-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC83uXTyQ_NwtYUN4m_jBlIi8veKn2i0msFn_Lk9ZUOfhe37F1Kv1_rMQd_daoMIw3BPInMryHFZifn-CwV0qGbNhZf1EY_6c4qTc3PtnvbqATo27blN4UAEah-qvk8NkpCKG2JwAaF4/s400/EggVarutharachathu-T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Egg - 4 no.s<br />
Grated Coconut - 3/4 cup<br />
Onion - 1 medium (Sliced half length wise)<br />
Shallots - 10 nos. (Sliced into half)<br />
Garlic - 3 cloves (Chopped into fine pieces)<br />
Ginger - 1/2 inch (Chopped into fine pieces)<br />
Tomato - 1 medium (Sliced into big 6 pieces)<br />
Curry Leaves - few<br />
Coriander Powder - 1 1/2 t spoon<br />
Red Chilly Powder - 2 t spoon<br />
Turmeric Powder - 1/2 t spoon<br />
Chicken Masala Powder - 1/4 t spoon<br />
Salt - to taste<br />
Mustard Seeds - 1 t spoon<br />
Cooking Oil - 3 table spoon<br />
<br />
<b>Preparation:</b><br />
<ol><li>Heat a pan and roast the grated coconut. (If needed you can add oil for roasting but I normally don't prefer it.)</li>
<li>Once it turns light brown add coriander powder, roast it well.</li>
<li>Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.</li>
<li>Boil the eggs, remove the shell and keep it aside after slicing in to half.</li>
<li>Heat 2 table spoon of oil in an earthen pot and add ginger, garlic and shallots and saute well.</li>
<li>Add sliced onions and saute again.</li>
<li>Add salt, turmeric, chilly powder, chicken masala and mix well.</li>
<li>Add sliced tomato and mix. Pour 1/4 cup water.</li>
<li>Add the sliced egg pieces and mix with the masala softly without breaking the eggs.</li>
<li>Then add the grinded paste with 1/2 cup of water.</li>
<li>Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.</li>
<li>Heat a pan and add 1 table spoon of oil.</li>
<li>Add mustard seeds & curry leaves.</li>
<li>Transfer it over the cooked curry.</li>
</ol>Ready to serve with Ghee rice, Puttu, Chappathi, White Rice etc. It taste well if you garnish with chopped coriander leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YY5FvqJD36BVc0vmUMLP2ZXu0lDJDqv6dBbO-vOfm1698dmxoRJkdCYSFcVNlWhx6Nw2JdX-2I0WjSuPuHkqVHtJdpP4BXQE1ywC0njomnm-4g526_aKp9pfMienJhDwNvuZ3SLKyQ4/s1600/EggVarutharachathu2-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YY5FvqJD36BVc0vmUMLP2ZXu0lDJDqv6dBbO-vOfm1698dmxoRJkdCYSFcVNlWhx6Nw2JdX-2I0WjSuPuHkqVHtJdpP4BXQE1ywC0njomnm-4g526_aKp9pfMienJhDwNvuZ3SLKyQ4/s400/EggVarutharachathu2-T.jpg" width="367" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com30tag:blogger.com,1999:blog-4983327595349855170.post-5079744536162902912010-09-19T16:47:00.000+08:002010-09-19T16:47:55.490+08:00Koondhal Fry (Squid Fry)Its quite a long time I posted something in my blog. If any one ask "Is it b'cos you are lazy or anything else?", I would definitely say partially lazy, but the main reason is in fact I am not finding enough time to spend in my blog once I started working. Yesterday I bought some squids and thought of trying something new today, but ended up with my favorite squid fry. Hope this will be a good start and will continue blogging as earlier!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfQeirNV9_CiPMs_LcYE4U6ws8uf4ZQNQCB_18sIhHLDzccH_Q9Mafb9buQVzh1SJ0tv4bAu-TbujHSOz6NFF1-XctUpU8mkn72ueIgQ3elEmpE1Ls3PseI6NT6Yuf6AWkKUXs1vdtDI/s1600/KoondhalFry2-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfQeirNV9_CiPMs_LcYE4U6ws8uf4ZQNQCB_18sIhHLDzccH_Q9Mafb9buQVzh1SJ0tv4bAu-TbujHSOz6NFF1-XctUpU8mkn72ueIgQ3elEmpE1Ls3PseI6NT6Yuf6AWkKUXs1vdtDI/s400/KoondhalFry2-T.jpg" width="333" /></a></div><br />
<b>Ingredients:</b><br />
Koondhal (Squid) - 3no.s (Big, Cleaned and cut into small pieces)<br />
Turmeric Powder - 1/4 t spoon<br />
Salt - to taste<br />
Red Chilly powder - 1 1/2 t spoon (Less spicy)<br />
Onion - 2 small (Sliced half length wise)<br />
Green Chilly - 2 Nos (Split into half)<br />
Ginger - 1/2 inch (Chopped)<br />
Garlic - 2 cloves (Chopped into fine pieces)<br />
Curry leaves - 1 sprig<br />
Cooking Oil - 3 table spoon<br />
Water - 1/2 cup for cooking squid<br />
<br />
<b>Preparation:</b><br />
<ol><li>Cook the cleaned and chopped squids in an earthen pot (or any vessel) with water, turmeric powder and salt. It will take around 10 minutes for the squids to be cooked.</li>
<li>Once cooked, drain the water and transfer the squids to a bowl.</li>
<li>Heat oil in a pan, add ginger and garlic and saute well.</li>
<li>Add sliced onions and green chillies and saute till turns tender.</li>
<li>Add red chilly powder and salt to taste and mix well.</li>
<li>Transfer the cooked squid to the pan, mix well and cooked for around 5-7 minutes with lids closed.</li>
<li>In between open the lid and stir well to make sure that it does not stick to the bottom.</li>
<li>Garnish with curry leaves and the delicious squid fry is ready to serve.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG8ueXOU5rSyQJMoJ3iYLR1xxc2mspcvdne84zSDss_C7l_QCc7Um-nZFN6S33YNi_mJg6EOzu2Abma2aLCuv_1CtSN_XMvvvS4MwLrfxe23BNLN6wSUYMwBRtjGiDUuYWN-ulVgvEXg/s1600/KoondhalFry-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG8ueXOU5rSyQJMoJ3iYLR1xxc2mspcvdne84zSDss_C7l_QCc7Um-nZFN6S33YNi_mJg6EOzu2Abma2aLCuv_1CtSN_XMvvvS4MwLrfxe23BNLN6wSUYMwBRtjGiDUuYWN-ulVgvEXg/s400/KoondhalFry-T.jpg" width="400" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com25tag:blogger.com,1999:blog-4983327595349855170.post-34825112764214403392010-06-20T19:25:00.002+08:002010-06-20T19:29:52.818+08:00Diced Chicken With Cashew NutsEver since we had this dish from Lerk Thai we became a fan of this. Till this time we only had it in restaurants. Then I thought it is high time we try it at home. Mmmm and my hubby took charge of this. And wow... it came really wonderful!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PC41uvSJBOGKwG_J2ItGefN2eZ_RDqhhkOEOj9Ucd09_dvlDdvz3IIeB1dXmVpwmFDCptY66jTIxtG7tD_SZWTZLfquonskEsm1UubTpgRmRBkoYSDj1YOg76pDzb9hNEE4Dtm9WFNk/s1600/Diced+Chicken+Closeup-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PC41uvSJBOGKwG_J2ItGefN2eZ_RDqhhkOEOj9Ucd09_dvlDdvz3IIeB1dXmVpwmFDCptY66jTIxtG7tD_SZWTZLfquonskEsm1UubTpgRmRBkoYSDj1YOg76pDzb9hNEE4Dtm9WFNk/s400/Diced+Chicken+Closeup-T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Chicken Breast - 500 gm (Cut in to 1.5 cm cubes)<br />
Button Mushrooms - 5 (Discard stem and cut in to 4)<br />
Carrot - 1 (Cut in to 1 cm cubes)<br />
Onion - 1 (Cut in to 1 cm cubes)<br />
Ginger - 1 inch piece (Slice in to thin long pieces)<br />
Baby Corn - 2-3 (Chop in to 1 cm pieces)<br />
Capsicum - 1 (Chop in to 1.5 cm cubes)<br />
Spring Onion - 5 (Chop in to 1 inch length)<br />
Cashew Nuts - 10-15 Roasted<br />
Light Soy Sauce - 1.5 t spoon<br />
Oyster Sauce - 2 t spoon<br />
Corn Flour - 1 t spoon<br />
Salt - 1.5 t spoon<br />
Coriander Leaves - 1-2 sprig for garnishing<br />
Oil - 3 table spoon<br />
<br />
<b>Preparation:</b><br />
<ol><li>Put chicken cubes, corn flour and 1 t spoon salt in a bowl, mix well & set aside for around 30 mins</li>
<li>Heat 1 table spoon oil in a wok. Stir-fry mushrooms & carrots for 1 min & dish out</li>
<li>To heated wok, add seasoned chicken & stir-fry until cooked. Dish out and wash wok</li>
<li>Heat 2 table spoon oil in the wok & fry onion pcs until transparent</li>
<li>Return fried chicken, mushrooms & carrots to the wok, then add young corn, ginger, remaining salt & stir-fry for 1 – 2 mins</li>
<li>Add green capsicums, spring onions, roasted cashew nuts, soy & oyster sauce and stir well</li>
</ol>Garnish with coriander leaves and serve hot (I ran out of coriander, so used capsicum for garnishing ;))<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzz73YDFMrXYLZ8HsDFarkmB6qJQthzpnAymHQa5QrWApX8q2gFjqfM_LgMLg0JVVW0fYEbrL1n79qsu-Bj01R5C27s8g3avMy0F2HFUImAjBX6qg6MDOSm2lxmeIx_Kk9zntB5byZRk/s1600/Diced+Chicken-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzz73YDFMrXYLZ8HsDFarkmB6qJQthzpnAymHQa5QrWApX8q2gFjqfM_LgMLg0JVVW0fYEbrL1n79qsu-Bj01R5C27s8g3avMy0F2HFUImAjBX6qg6MDOSm2lxmeIx_Kk9zntB5byZRk/s400/Diced+Chicken-T.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">Thanks <a href="http://mykitchen-been.blogspot.com/">Beena</a> for remembering and sharing it with me. Sorry for publishing it too late..</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5IE1v-yIrfov4gtFk-uBwnt4YpwJx0ptk1At13WOHiaq1KXvD8Pp5BnxLy0LShBWF4DC4H9aBIt_0tScBT_TrkgkNwJHq_YBVB1SN5TbFpsuB6oBSX596-jmocFijNoJq_Q9Dic36OM/s1600/sunshine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5IE1v-yIrfov4gtFk-uBwnt4YpwJx0ptk1At13WOHiaq1KXvD8Pp5BnxLy0LShBWF4DC4H9aBIt_0tScBT_TrkgkNwJHq_YBVB1SN5TbFpsuB6oBSX596-jmocFijNoJq_Q9Dic36OM/s320/sunshine.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgV9o7c5_y6ziUKLveQnDbKiV7oYDgtn_1VZ4eQGI6ZxNlwgi4wC3q98FoBUkfWUA4OJdEtQWPUnebQXP14wSHrD3eitIVUAtsGyPtr_kqQlviI9YPdvzh-fQcHB8oLSnECLmLrVplwZM/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgV9o7c5_y6ziUKLveQnDbKiV7oYDgtn_1VZ4eQGI6ZxNlwgi4wC3q98FoBUkfWUA4OJdEtQWPUnebQXP14wSHrD3eitIVUAtsGyPtr_kqQlviI9YPdvzh-fQcHB8oLSnECLmLrVplwZM/s320/cake.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">I would like to share these awards with my blogger friends</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cookingwithkairalisisters.com/">Kairali sisters</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://authenticfooddelights.blogspot.com/">Sushma</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://hamareerasoi.blogspot.com/">Deepa</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://foodsiluv.blogspot.com/">Sangi</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://gayathriraj.blogspot.com/">Gayathri</a></div><div class="separator" style="clear: both; text-align: center;">Friends please accept these awards and share it with your friends!!</div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com31tag:blogger.com,1999:blog-4983327595349855170.post-14659232213315787262010-06-14T22:49:00.002+08:002010-06-15T22:25:02.117+08:00Cherry SmoothieCherries are my childhood favorite. I still remember picking cherries whenever my dad gets home cakes before anyone could even touch it. There are lots of instances where I literally fought with my elder sis. Recently I went to a supermarket and saw people grabbing some very fresh cherries and I too picked some. Thought of eating it fresh but my hubby was not interested and requested for something different and I came up with this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0AErWFSd4RRDUeFh1Lul549xaWWebtRHprYjTib1cLWuMmHJooz-zeI-tkF4G9FjFuH9IIopcWiJCgbG2hqOvrZDn2hwSY9KNlJktpqYz2LLql_IzW4qQ-m3CJnSz4o6qeT-XQrbmXA/s1600/Cherry+smoothie.T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0AErWFSd4RRDUeFh1Lul549xaWWebtRHprYjTib1cLWuMmHJooz-zeI-tkF4G9FjFuH9IIopcWiJCgbG2hqOvrZDn2hwSY9KNlJktpqYz2LLql_IzW4qQ-m3CJnSz4o6qeT-XQrbmXA/s400/Cherry+smoothie.T.jpg" width="257" /></a></div><br />
<b>Ingredients:</b><br />
Cherries - 12 nos<br />
Yoghurt - 300 ml<br />
Ice cubes - few<br />
<br />
<b>Preparation:</b><br />
<ol><li>Wash the cherries and remove the seeds.</li>
<li>Grind the cherries first in a blender.</li>
<li>Once ready add yoghurt, ice cubes and blend well again.</li>
</ol>Serve chilled. It is so refreshing...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7sfD85INcUe-vHPp3_DWfbhrmibQGr61pfmdMYm6DoWAWSD3-3qgYGgQg4nzVdcKzTqTXsSFRmzIIRA8XOujI_0V1zaPSo-AtBmqFGTXUuUmRps-dUpqzKUSw93seK6EHxymmYSVIIg/s1600/Cherry+smoothie.1.T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7sfD85INcUe-vHPp3_DWfbhrmibQGr61pfmdMYm6DoWAWSD3-3qgYGgQg4nzVdcKzTqTXsSFRmzIIRA8XOujI_0V1zaPSo-AtBmqFGTXUuUmRps-dUpqzKUSw93seK6EHxymmYSVIIg/s400/Cherry+smoothie.1.T.jpg" width="341" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com34tag:blogger.com,1999:blog-4983327595349855170.post-10280219470000466272010-06-07T17:53:00.000+08:002010-06-07T17:53:51.967+08:00Chemmeen Fry (Prawns Coconut Fry)Prawns (Chemmeen) is one of our favorite sea food in any form. But nowadays I am reducing it fearing of cholesterol. So I buy in numbers!!! Last to last weekend I made a simple dish with prawns and thought of sharing with you all.<br />
Last few weeks I tried some of yours recipes and all turned out very very well. Thank you girls for posting such wonderful recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidjQu5FVjaysdlgBtBBU3fS-TpZgY3PlF27Fqcvgp7g_ChWdmcBClq4akGxr_nKZNHOnw8QrTz_YP42mg_0Lt1WDwC4RESflxrTnAkceGxUMSil-tW1Z4EoOqJmUMbi4sdvyc1_cMatI/s1600/chemmeen+thoran.T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidjQu5FVjaysdlgBtBBU3fS-TpZgY3PlF27Fqcvgp7g_ChWdmcBClq4akGxr_nKZNHOnw8QrTz_YP42mg_0Lt1WDwC4RESflxrTnAkceGxUMSil-tW1Z4EoOqJmUMbi4sdvyc1_cMatI/s400/chemmeen+thoran.T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Prawns (Chemmeen) - 15no.s<br />
Onion - 1 medium (Sliced finely)<br />
Coconut - 1/2 cup<br />
Turmeric Powder - 1/4 t spoon<br />
Non Spicy Red Chilly Powder - 1/2 table spoon<br />
Salt - to taste<br />
Curry leaves - 2 sprigs<br />
Oil - 3 table spoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31lH0jiWQycUh0GwkoWJdV4Kc6aXMyOeWlfOlwT9uIQsq_BQnnIjaukdDvkswxnMnxStbH7cS8qh4onk6b9eP3vWk2cn90BrYwfpU_B83ZOoFBHG6BgkUX3D4-XLWdnnHLD_zoUYEqy4/s1600/chemmeen+thoran.1T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31lH0jiWQycUh0GwkoWJdV4Kc6aXMyOeWlfOlwT9uIQsq_BQnnIjaukdDvkswxnMnxStbH7cS8qh4onk6b9eP3vWk2cn90BrYwfpU_B83ZOoFBHG6BgkUX3D4-XLWdnnHLD_zoUYEqy4/s400/chemmeen+thoran.1T.jpg" width="400" /></a></div><br />
<b>Preparation:</b><br />
<ol><li>Marinate prawns with turmeric, chilly powder, salt to taste and keep aside for 15mins.</li>
<li>Heat oil in a pan and add sliced onions, saute till it turns tender.</li>
<li>Add coconut and mix well, saute till its raw smell goes off.</li>
<li>Add marinated prawns and mix well.</li>
<li>Cover the pan with a lid and cook till the prawns ar cooked well.</li>
<li>Garnish with curry leaves.</li>
</ol>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com28tag:blogger.com,1999:blog-4983327595349855170.post-1715568280284375712010-05-26T20:12:00.002+08:002010-05-27T13:19:06.437+08:00Peas Masala Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohujdrf8Ag6UhyphenhyphenYeX60uEWsEXAw_8aKpcN18hhEfk5VUh8rYAAcWRL8QmijuSNrMF8pCFjMTwFU_1Av3DpZ94-mSoDR5v4XVX4ZUntKUJjfSC1a07jtc9Tw843TRf0DYxBKfup-0a6Cw/s1600/peas+potato+curry+T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohujdrf8Ag6UhyphenhyphenYeX60uEWsEXAw_8aKpcN18hhEfk5VUh8rYAAcWRL8QmijuSNrMF8pCFjMTwFU_1Av3DpZ94-mSoDR5v4XVX4ZUntKUJjfSC1a07jtc9Tw843TRf0DYxBKfup-0a6Cw/s400/peas+potato+curry+T.jpg" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients:</b><br />
Peas - 1 1/2 cup<br />
Potatoes - 2no.s<br />
Onion - 1medium<br />
Tomato - 1medium<br />
Cashew nuts - 10no.s (Grind to a fine paste)<br />
Water - 1 cup<br />
Coriander powder - 1 1/2 t spoon<br />
Red chilly powder - 1 t spoon<br />
Turmeric powder - 1/4 t spoon<br />
Ginger - 1" inch<br />
Garlic - 3 cloves<br />
Oil - 3 table spoon<br />
Kasoori methi - 2 t spoon<br />
Curry leaves - 2 sprigs<br />
<br />
<b>Preparation:</b><br />
<ol><li>Soak peas in water for about 3-4 hrs.</li>
<li>Heat oil in a pressure cooker and saute sliced onions till turns tender.</li>
<li>Add chopped ginger and garlic and saute well.</li>
<li>Add salt, turmeric powder, chilly powder, corriander powder and mix well.</li>
<li>Add the peas and mix well for 1 minute and add chopped potatoes.</li>
<li>Add the water, close the lid and pressure cook for 2 whistles.</li>
<li>Once pressure is released, open the lid and cook over a very low flame.</li>
<li>Add sliced tomatoes and cashew nut paste and mix well and cook for 2 minutes.</li>
<li>Add kasoori methi and curry leaves.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx37rAipZoPgTFmEiDsdUuLfJR2D1j_fVhQ2gODhPtT52L0Lssqq3FS-0FMX5EpR5zeBvwF9Co-v0bwdbVEMV3EGxusjXxe5jjIGX1X9dqKiCpGHAuw-YhBe02bU3cxweqGTOSWWSxPg/s1600/peas+potato+curry+T1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx37rAipZoPgTFmEiDsdUuLfJR2D1j_fVhQ2gODhPtT52L0Lssqq3FS-0FMX5EpR5zeBvwF9Co-v0bwdbVEMV3EGxusjXxe5jjIGX1X9dqKiCpGHAuw-YhBe02bU3cxweqGTOSWWSxPg/s400/peas+potato+curry+T1.jpg" width="400" /></a></div><br />
Now it is ready to serve. It is a great combination with chappati.Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com30tag:blogger.com,1999:blog-4983327595349855170.post-75450711436606039912010-05-23T18:52:00.001+08:002010-05-24T13:36:31.654+08:00Fruity DelightThis is one of my favorite fruity dessert especially to have this with ice cream. Its really easy and doesn't take too much time except the fact of cutting lots of fruits. This is a good fruit diet for kids who normally say no to fruits. Usually when I prepare this my hubby says its my trick to eat lots of ice cream. In fact thats the truth!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rxsnlWajTr5WehyNeBqS2zF3bGIPJ2XYt4pbpgsoJwdk7OlFv2fv5hflkwucoA0yca68_62JqqZJMRmRXXp1vUZjYC_B1DPNKn8r4TZYsMxsBky8rAaF76XWcVG0UMzW_ad8MjC0B1Q/s1600/Fruity+Delight+-+T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rxsnlWajTr5WehyNeBqS2zF3bGIPJ2XYt4pbpgsoJwdk7OlFv2fv5hflkwucoA0yca68_62JqqZJMRmRXXp1vUZjYC_B1DPNKn8r4TZYsMxsBky8rAaF76XWcVG0UMzW_ad8MjC0B1Q/s400/Fruity+Delight+-+T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Holy Farm Mango dessert powder - 1 packet<br />
Banana(Small) - 2 no.s<br />
Kiwi - 2 no.s<br />
Orange - 1 no.<br />
Plums - 2 no.s<br />
Green grapes - 3/4 cup<br />
Black seedless grapes - 3/4 cup<br />
Vanilla Ice cream - 1 scoop for each serve<br />
Water - 2cups <br />
<br />
<b>Preparation:</b><br />
<ol><li>Cut all the fruits into small pieces and keep it aside.</li>
<li>Boil 2cups of water in a vessel and add the holy farm dessert powder and stir continuously till it dissolves completely and starts to thicken slightly.</li>
<li>Allow it to cool for few minutes.</li>
<li>Take a bowl, layer some fruit pieces.</li>
<li>Then add the dessert mix before it gets too thick.</li>
<li>Then add the remaining fruit pieces.</li>
<li>Its ready to serve. While serving add a scoop of vanilla ice cream or any ice cream of your choice.</li>
</ol>Kids gonna love this!!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBc6XuGRtK6iXZS498pTKb3imtStme8NDOtrTzgJHBV_PaidAmgOUxwT7LEomuSrCbZ9KLge1CCoLbZbHDtKg-yQaXIiurlYC-ak99m1JjWaLUfZ4MJKxmDeOI4gWhtOIZ13qSE2BNwQ/s1600/Fruity+Delight+-1T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBc6XuGRtK6iXZS498pTKb3imtStme8NDOtrTzgJHBV_PaidAmgOUxwT7LEomuSrCbZ9KLge1CCoLbZbHDtKg-yQaXIiurlYC-ak99m1JjWaLUfZ4MJKxmDeOI4gWhtOIZ13qSE2BNwQ/s320/Fruity+Delight+-1T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com35tag:blogger.com,1999:blog-4983327595349855170.post-91454838304257492952010-05-17T22:25:00.001+08:002010-05-25T13:00:25.296+08:00Meen Molishan with Smelt FishFriends i am back here again!!!! I just became lazy after my holidays and then some personal reasons too...<br />
Hope all my blogger buddies are doing great. Thanks to all for visiting my blog and following too.<br />
At last I decided to post this which was lying in my draft for some time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFRUPKBMkZRw-ugPLqeIZVGSqAUCYy58tPKa3kNOP85fEkkAJbUOe55cqPF1kq0k0z5UJzj2yK6zwphWK8MBUNvrlV1WGd-h6SYLPDiKeAk69vTW2UByHxQuYUxTsA5INCV5JD2AKtzs/s1600/meen+molishan-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFRUPKBMkZRw-ugPLqeIZVGSqAUCYy58tPKa3kNOP85fEkkAJbUOe55cqPF1kq0k0z5UJzj2yK6zwphWK8MBUNvrlV1WGd-h6SYLPDiKeAk69vTW2UByHxQuYUxTsA5INCV5JD2AKtzs/s400/meen+molishan-T.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
Smelt fish - 6 no.s<br />
Tomato - 1 no. big<br />
Onion - 2 no.s small<br />
Ginger Garlic Paste - 1/2 t spoon<br />
Green chilly - 1 no. (Optional)<br />
Turmeric powder - a pinch<br />
Red chilly powder - 1/2 t spoon<br />
Salt - to taste<br />
Water - 1/2 cup<br />
Cooking oil - 1 1/2 table spoon<br />
Curry leaves - 1 sprig<br />
Tamarind water - 1 cup<br />
(Soak tamarind in half cup water, squeeze it and later filter the water and use it)<br />
<br />
<b>Marinating:</b><br />
Red chilly powder - 1 t spoon<br />
Turmeric powder - 1/4 t spoon<br />
Salt - to taste<br />
Mix these ingredients adding few drops of water and apply the mixture uniquely on the cleaned fish and keep aside for 15-30 minutes.<br />
<br />
<b>Preparation:</b><br />
<ol><li>Clean the fish and marinate it with the above mentioned ingredients and keep aside for 15 minutes.</li>
<li>Heat an earthern pot (Chatti) and add oil.</li>
<li>Saute sliced onions till it becomes translucent.</li>
<li>Add red chilly powder, turmeric, ginger garlic paste, salt, green chilly and mix well.</li>
<li>Add sliced tomatoes and saute well till becomes tender.</li>
<li>Add 1/2 cup water, tamarind water and bring it to boil.</li>
<li>Add marinated fish pieces and cook for about 5 minutes.</li>
<li>Garnish with curry leaves.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV1rXEspicz_fH3WIrroGeRQc9JozgyifpJ_bTgn7wicPuh-tqwuM24rO3IlgQzLpJvisSFVKA6r7zsyJf07PyNW8ThASzUGfQBE3ciqIIEXsXP6KtTvy3yc4o_Cb3BioVf_kfK4ASAI/s1600/meen+molishan-T1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV1rXEspicz_fH3WIrroGeRQc9JozgyifpJ_bTgn7wicPuh-tqwuM24rO3IlgQzLpJvisSFVKA6r7zsyJf07PyNW8ThASzUGfQBE3ciqIIEXsXP6KtTvy3yc4o_Cb3BioVf_kfK4ASAI/s320/meen+molishan-T1.jpg" /></a></div><br />
Note: Once fish is cooked never use the spoon to mix as it will cause the fish pieces to break. Instead you can swirl the chatti.Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com30tag:blogger.com,1999:blog-4983327595349855170.post-14433698815789208432010-03-23T06:57:00.000+08:002010-03-23T06:57:41.197+08:00Varutharacha Koondhal Curry (Squid Curry)It is been few weeks I've made this curry, but was not able to post. Varutharacha curries are one of my favorite except the fact that it requires some roasting and grinding. But its taste compensate for all the efforts involved. Whenever I make it I always cook some extra rice. It is also a great combination with puttu.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnzfoQbtedvarPj5iDMijm_HSqTq3IY-3rjzXewzbAdhN0fnJ3qoRxqmwlPGNIqqvZldqQvgyyZeuph7S4ISn8Ci_v_8vnmQqfX-iiHGSgKipME5IhCAb4HKImUsDFVXpfA-zvXe3hq8/s1600-h/VarutharachaKoondhalCurryMain-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnzfoQbtedvarPj5iDMijm_HSqTq3IY-3rjzXewzbAdhN0fnJ3qoRxqmwlPGNIqqvZldqQvgyyZeuph7S4ISn8Ci_v_8vnmQqfX-iiHGSgKipME5IhCAb4HKImUsDFVXpfA-zvXe3hq8/s320/VarutharachaKoondhalCurryMain-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Koondhal (Squid) - 300 gm<br />
Grated Coconut - 1 cup<br />
Turmeric Powder - 1/4 t spoon<br />
Coriander Powder - 2 t spoon<br />
Chilly Powder - 1 t spoon<br />
Dried Chilly - 2 nos<br />
Potato - 2 small chopped into small cubes<br />
Tomato - 1 medium sliced<br />
Onion - 1 small sliced length wise<br />
Green Chilly - 1 split into half<br />
Cooking Oil - 2 1/2 table spoon<br />
Salt - To taste<br />
Curry Leaves - 1 sprig<br />
Coconut Slices - chopped into fine pieces<br />
Mustard Seeds - 1 t spoon<br />
<br />
<b>Preparation:</b><br />
<ol><li>Clean and chop the squids into small square pieces.</li>
<li>Heat a pan and add one table spoon oil and roast the grated coconut.</li>
<li>Once it turns light brown add chilly powder, coriander powder, dried red chillies and roast it well.</li>
<li>Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.</li>
<li>Take an earthern pot (chatti) and add the chopped squid pieces and cook it with 1 cup of water, chopped potatoes, turmeric powder, sliced onions, green chillies, tomato and salt.</li>
<li>Once cooked, add the grinded paste and cook for about 7 minutes and keep aside.</li>
<li>Heat a pan and add the remaining oil.</li>
<li>Splutter mustard seeds and add the coconut pieces.</li>
<li>Once fried add the curry leaves and transfer these contents to the curry.</li>
</ol>Your delicious varutharacha koondhal curry is ready to serve with hot white rice or puttu.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlWJL8MfsqTBMvCaUhqw5kPyBTsZ7MCe4P6iTq5dd1wxGemjZ8MqQINdhqdDH27fCRUTpOGlWGR8PVZh_VIoHSFRNyOLmGphSF9_T8Ztd-QlG1wGzbyVbPLtj5WfuVXthgUFygGhygKU/s1600-h/VarutharachaKoondhalCurry-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlWJL8MfsqTBMvCaUhqw5kPyBTsZ7MCe4P6iTq5dd1wxGemjZ8MqQINdhqdDH27fCRUTpOGlWGR8PVZh_VIoHSFRNyOLmGphSF9_T8Ztd-QlG1wGzbyVbPLtj5WfuVXthgUFygGhygKU/s320/VarutharachaKoondhalCurry-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com42tag:blogger.com,1999:blog-4983327595349855170.post-48772534037586397302010-03-16T15:06:00.064+08:002010-03-23T06:58:29.747+08:00Parippum Kaayayum Curry (Dal Plantain Curry) & AwardsNowadays we are quite busy as we have to move to another house. Need to pack up all our items. So I was not in a mood to update the blog. I had a left over plaintain, and I was thinking what to prepare with 1 plaintain and idea sparked from my hubby. Without any thoughts, prepared this and thought of updating my blog.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmMfQ3VdJunz8F7sY2Y8ojrg1yMF6QISv1NJTRZ70ABCt1y5NcG6vOmdDY1418s3A_yG_au8slcU60gwArnBk63ysp41vR4kIvSsWyKu41IT_5EYUxtPaJgu9CyRJyB5GVmyy54GVtNI/s1600-h/PachaKayaparippuT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmMfQ3VdJunz8F7sY2Y8ojrg1yMF6QISv1NJTRZ70ABCt1y5NcG6vOmdDY1418s3A_yG_au8slcU60gwArnBk63ysp41vR4kIvSsWyKu41IT_5EYUxtPaJgu9CyRJyB5GVmyy54GVtNI/s320/PachaKayaparippuT.jpg" /></a></div><br />
Ingredients:<br />
Plantain - 1 (Chopped into medium pieces)<br />
Toor dal - 1/2 cup<br />
Shallots - 5 no.s (chopped into half)<br />
Grated coconut - 1/2 cup<br />
Cumin seeds - 1/4 t spoon<br />
Turmeric powder - 1/4 t spoon<br />
Red chilly powder - 1/4 t spoon <br />
Dried Red chillies - 4 no.s <br />
Garlic - 2no.s ( chopped into fine pieces)<br />
Curry Leaves - few<br />
Salt - to taste<br />
Mustard seeds - 1/2 t spoon<br />
Cooking oil - 1 table spoon<br />
<br />
<br />
Preparation:<br />
<ol><li>Soak dal for 30mins.</li>
<li>Cook dal & plaintain pieces in a pressure cooker with 1 cup of water,turmeric powder, chilly powder, salt & cook for 1 to 2 whistle.</li>
<li>Grind coconut with cumin seeds and make a paste.</li>
<li>Add the coconut paste to the cooked dal,3/4 cup water & then cook over low flame for about 3 minutes.</li>
<li>Heat a pan and add oil. Splutter Mustard seeds, dried red chillies, garlic, shallots, curry leaves. Transfer these contents to the curry.</li>
<li>A good combo with white rice & fish fry.</li>
</ol><br />
Here comes the Awards. I apologise to all my blogger friends as i couldn't comment to their recent posts and couldn't publish the awards too. Sorry for the delay friends.<br />
Awards from <a href="http://mykitchen-been.blogspot.com/">Beena</a> & <a href="http://joyofcooking247.blogspot.com/">Jagruthi</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzlFcZ9Svfr_k-cTUQsERisuzlYn8NiTpAFLmoT7GBkRe05fw7W8NJZE_77Q4tkLzInBwlyqAh_K-SVdmGw_JRIGHPp7poC-DbiPvAxYPE8J6YmUX8GC8RZ2_pKsg7DsM2HbgyED6Ngw/s1600-h/Honest_Scrap_2%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzlFcZ9Svfr_k-cTUQsERisuzlYn8NiTpAFLmoT7GBkRe05fw7W8NJZE_77Q4tkLzInBwlyqAh_K-SVdmGw_JRIGHPp7poC-DbiPvAxYPE8J6YmUX8GC8RZ2_pKsg7DsM2HbgyED6Ngw/s320/Honest_Scrap_2%5B1%5D.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Thank you so much dearies. </div><br />
Now, it's not enough just to grab this award, there are conditions and obligations in receiving it:<br />
Requirements:-<br />
I must thank the person who gave me the award and list their blog and link it<br />
I must list 10 honest things about myself<br />
I must put a copy of Honest Scrap logo on my blog<br />
I must select atleast 7 other worthy bloggers and list their links<br />
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.<br />
<br />
Here comes the award from <a href="http://ruchibhedangal.blogspot.com/">Ruchi bedhangal</a> & <a href="http://hamareerasoi.blogspot.com/">Deepa</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9X3X20eCl8noDFRjyzfdT9OuhVeml-fFseCZBYC5slWH-Eoh2Y1oo6voEAhta66FjzeCD5BgvG6F6gMp0Y3YEsrVFSO1I3C7vqfa3EJLcweq7IDUapM3yu1xfs1nj8uHdy-Ptq1Nvmw/s1600-h/Smart+Food+Blogger+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9X3X20eCl8noDFRjyzfdT9OuhVeml-fFseCZBYC5slWH-Eoh2Y1oo6voEAhta66FjzeCD5BgvG6F6gMp0Y3YEsrVFSO1I3C7vqfa3EJLcweq7IDUapM3yu1xfs1nj8uHdy-Ptq1Nvmw/s320/Smart+Food+Blogger+Award.jpg" /></a></div>Thank you so much dear. To know more about me please visit <a href="http://ladiesspecialadukkala.blogspot.com/2010/01/my-first-award.html">here</a>.<br />
<br />
I would like to share these 2 awards with<br />
<a href="http://ceciliantonio.blogspot.com/">Cicily</a><br />
<a href="http://kaipunyam.blogspot.com/">Tina</a><br />
<a href="http://thattukada-myblog.blogspot.com/">Fathima</a><br />
<a href="http://malabar-ruchi.blogspot.com/">Vineetha</a><br />
<a href="http://foodsiluv.blogspot.com/">Sangi</a><br />
<a href="http://foodsiluv.blogspot.com/">Rekha</a><br />
<a href="http://authenticfooddelights.blogspot.com/">Sushma</a><br />
<br />
Njoy!!!!!!!Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com33tag:blogger.com,1999:blog-4983327595349855170.post-60881539038484382402010-03-09T22:19:00.000+08:002010-03-09T22:19:54.792+08:00Mathanga Thoran (Pumpkin Fry)Pumpkin is one of my favorite veggie. But the hard thing is that, I never can cook it without my hubby's help. I always find it difficult to peel off its skin. Might be I need to join gym!!! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhth1epGUercGbMS_M0pMT22X0Wth4A6_m8p5OknVmQc_oiOtdlO2mQN6QnwFtaiCCezO98k96xf7SUo5s_JAh_hcnornyFv_KCMVjAb18qBsAQIQcvkufD0Nc0NMpYUoE1B6WOoONQPiE/s1600-h/PumpkinFry-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhth1epGUercGbMS_M0pMT22X0Wth4A6_m8p5OknVmQc_oiOtdlO2mQN6QnwFtaiCCezO98k96xf7SUo5s_JAh_hcnornyFv_KCMVjAb18qBsAQIQcvkufD0Nc0NMpYUoE1B6WOoONQPiE/s320/PumpkinFry-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Pumpkin - 1 1/2 cup chopped in square shape<br />
Small Onion - 10 nos<br />
Dried Red Chilly - 3-4 nos<br />
Cooking Oil - 1 table spoon<br />
Mustard Seeds - 1/2 t spoon<br />
Turmeric Powder - A pinch<br />
Salt - To taste<br />
Curry Leaves - Few<br />
<br />
<b>Preparation:</b><br />
<ol><li>Grind onions and red chillies without adding any water and keep aside.</li>
<li>Heat a pan with oil and splutter mustard seeds.</li>
<li>Add the grinded mixture and saute well.</li>
<li>Add pumpkins, turmeric and salt and mix well.</li>
<li>Add 3/4 cup of water, cover the pan and cook over medium flame till pumpkin is cooked. It takes almost 5-7 minutes.</li>
<li>Garnish with curry leaves.</li>
</ol>Serve hot with white rice.Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com39tag:blogger.com,1999:blog-4983327595349855170.post-45180209905526005442010-03-07T14:23:00.001+08:002010-03-07T14:29:55.872+08:00Mushroom Vegetable RiceThis weekend I found lots of leftover vegetables and mushrooms in my fridge and decided to cook something healthy and non-spicy with that. The first thing that came to my mind was vegetable fried rice. But my hubby suggested mushroom vegetable rice, since he is very much fond of crispy vegetables cooked in olive oil. He always prefer coarse black pepper powder, than green chillies and red chilly powder which normally makes the food spicy. I think he got influenced by his Filipino friends who always 'sweat and cry' when they eat dish cooked with red chilly powder or green chillies. But they never have issues with black pepper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgiVYuUh9wFjZyup59lib60PVkRaPXHfpPcoVmEB-cb0oOZVJ4kzFtemONnYNXdeeweCoLJWgwJ-kY1Zx_i6s-Zgbo8R0RrvpYJ6qH_48JCCZZQpD4q-T_WkL7BTZRFE3Dn3F6A-o0M4/s1600-h/MushroomVegRice2-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgiVYuUh9wFjZyup59lib60PVkRaPXHfpPcoVmEB-cb0oOZVJ4kzFtemONnYNXdeeweCoLJWgwJ-kY1Zx_i6s-Zgbo8R0RrvpYJ6qH_48JCCZZQpD4q-T_WkL7BTZRFE3Dn3F6A-o0M4/s320/MushroomVegRice2-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Jeera Rice - 1 1/2 cup (Basmati rice is a better option)<br />
Mushroom - 1 1/2 cup chopped<br />
Red Cabbage - 1 cup grated<br />
Broccoli Florets - 1 cup<br />
Onion - 2 small chopped<br />
Carrot - 1 no chopped<br />
Turmeric Powder - 1 pinch<br />
Black Pepper Powder - 1 t spoon<br />
Light Soy Sauce - 1 t spoon<br />
Slat - To taste<br />
Olive Oil - 2 table spoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJC0v-OGQqwgP2_6Y80f40XpndZ1m9orL41LPO74RG8whnp5cDmZcw-I35uS6MwKZK34hGvG4JqQiXI9yMg1y_BHrR-prWIBWEYQHWAOHmqqhWRpBgkeC_qHp2GM5Bwhl32TKqJc8FAU/s1600-h/MushroomVegRiceVeggies-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJC0v-OGQqwgP2_6Y80f40XpndZ1m9orL41LPO74RG8whnp5cDmZcw-I35uS6MwKZK34hGvG4JqQiXI9yMg1y_BHrR-prWIBWEYQHWAOHmqqhWRpBgkeC_qHp2GM5Bwhl32TKqJc8FAU/s320/MushroomVegRiceVeggies-T.jpg" /></a></div><br />
<b>Preparation:</b><br />
<ol><li>Cook the rice with enough water, salt and few drops of oil. Once cooked drain the water using a colander. Make sure that the rice is not over cooked and sticky.</li>
<li>Heat a sauce pan and add olive oil.</li>
<li>Add onions and saute well. Add a pinch of turmeric and salt and continue to stir.</li>
<li>Add carrots and stir for around 2 minutes.</li>
<li>Add chopped mushrooms and stir well.</li>
<li>Add pepper powder and mix well.</li>
<li>Add broccoli florets and cover the sauce pan with a lid cook over low flame for about 3 minutes.</li>
<li>Then add chopped red cabbage mix well and cook for about 1 minute.</li>
<li>Add the soy sauce and mix well.</li>
<li>Mix the cooked rice with the cooked vegetables.</li>
</ol>Delicious mushroom vegetable rice is ready to serve with any kind of salads. It is a very healthy choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWj0D_2XCgSlOvTAGRc_fIp38dlUbThtj0GjxllCf5HHeVlQKfJBOb4cnxHbWdmHSHX0ONivkvYAi_2kzeSRupeDKh_-MMfkVF44NRkz8iR7GzaZp7KKnJ6ij4A6PNoNPxNMHOEmaw1Rk/s1600-h/MushroomVegRiceVegNRice-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWj0D_2XCgSlOvTAGRc_fIp38dlUbThtj0GjxllCf5HHeVlQKfJBOb4cnxHbWdmHSHX0ONivkvYAi_2kzeSRupeDKh_-MMfkVF44NRkz8iR7GzaZp7KKnJ6ij4A6PNoNPxNMHOEmaw1Rk/s320/MushroomVegRiceVegNRice-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com24tag:blogger.com,1999:blog-4983327595349855170.post-65845950731522962062010-03-05T11:26:00.000+08:002010-03-05T11:26:57.301+08:00Black Pepper Chicken VarattiyathuFew days back, one of my friend just rang me during her lunch break and was having a casual talk. In b/w she asked me "Do you make chicken fry in Thalassery (Kannur district, Kerala state) style"? Even though being from kannur, I never made such chicken fry. I have to say I never knew such sort of fry. The reason she asked me is because she was having the same for lunch. I was curious & just asked her the ingredients & preparation method. Got a quick summary & here comes the dish in my style. The most peculiar thing of this dish is that its absolutely non spicy & comes with crispy coconut slices. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYBNa6y6AYoN3-fZd0uN2wBpTczYZCC_04H6jucNDF_a-3bPi10ob058JxX6i_7kf3MKkhllo3uXcgF8RA9pI_fXi2Xb_JS21y8svilUJX8Vso0L3hSYTggGI_MC1nQfcWZn_QpblzoY/s1600-h/Pepper+chicken.T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYBNa6y6AYoN3-fZd0uN2wBpTczYZCC_04H6jucNDF_a-3bPi10ob058JxX6i_7kf3MKkhllo3uXcgF8RA9pI_fXi2Xb_JS21y8svilUJX8Vso0L3hSYTggGI_MC1nQfcWZn_QpblzoY/s320/Pepper+chicken.T.jpg" /></a></div><br />
<b>Ingredients</b>:<br />
Chicken - 1/2 kg (Chopped to medium sized pieces)<br />
Black Pepper - 2 1/2 t spoon (Coarsely powdered) (1 1/2 t spoon for marination)<br />
Turmeric Powder - 1 t spoon<br />
Salt - To taste<br />
Coconut Slices - 1/4 cup<br />
Cinnamon Stick - 1/2 inch<br />
Clove - 5 nos<br />
Bay Leaf - 2 nos<br />
Garlic - 5 cloves (Chopped into fine pieces)<br />
Ginger - 1 1/2 inch (Chopped into medium sized pieces)<br />
Onion - 3 nos (Sliced half length wise)<br />
Curry Leaves - 2 sprig<br />
Coriander Leaves - 2 sprig<br />
Oil - 2 1/2 table spoon<br />
<br />
<b>Marination:</b><br />
Marinate the chicken pieces with turmeric powder, 1 1/2 t spoon of black pepper powder and salt and keep aside for 20 minutes.<br />
<br />
<b>Preparation:</b><br />
<ol><li>Heat a sause pan with oil.</li>
<li>Add cinnamon stick, cloves, bay leaf and saute till fragrant.</li>
<li>Add coconut slices and saute till it becomes firm.</li>
<li>Add ginger and garlic and saute well.</li>
<li>Add the sliced onions and saute well till onions become translucent.</li>
<li>Then add the marinated chicken, mix well. Cover the sauce pan with the lid and cook over medium flame till the chicken is almost cooked.</li>
<li>Add the remaining pepper powder, curry leaves and mix well and cook it completely.</li>
<li>Transfer it to a bowl and garnish with coriander leaves.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmaQ2S7D-yF1NXccvkpbBvjh8JxpdPF-vVcd5SS_m_IMa_GEophn7Snsyy17xqPvEHhdxpKt8KznmcVobus8zAuCthAODwHRUADroM-LRezNui9Op-XwDdMQqYeJm-SVWxFJpF0HHMUk/s1600-h/Pepper+chicken+2-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmaQ2S7D-yF1NXccvkpbBvjh8JxpdPF-vVcd5SS_m_IMa_GEophn7Snsyy17xqPvEHhdxpKt8KznmcVobus8zAuCthAODwHRUADroM-LRezNui9Op-XwDdMQqYeJm-SVWxFJpF0HHMUk/s320/Pepper+chicken+2-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com23tag:blogger.com,1999:blog-4983327595349855170.post-17594257925398294232010-03-02T21:39:00.001+08:002010-03-02T21:42:32.967+08:00Red Cabbage Thoran<i>Hi friends, I reached a mile stone today. It is my 50th post!!! Thanks to all for the encouragement.</i><br />
I have seen this very colorful cabbage so many times while shopping, but never had the courage to pick it up and try. Once tried we really started liking it. Unlike the green one, this is quite thick and is very crispy. It is quite easy to cook and is very healthy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGEBngJsLs69YY7w5HH4QtGuHzURNzr3QpTNaNUTucqywNVvICqRwfykcgmL3bHaEmILhCUVfHYyrwoIxYCmC5HF9Iwl7fmk_u7ZWZc3Cwa8TAINmOFq8ehqwwtvEAKw7fqLO7_w4h9Q/s1600-h/RedCabbageThoran-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGEBngJsLs69YY7w5HH4QtGuHzURNzr3QpTNaNUTucqywNVvICqRwfykcgmL3bHaEmILhCUVfHYyrwoIxYCmC5HF9Iwl7fmk_u7ZWZc3Cwa8TAINmOFq8ehqwwtvEAKw7fqLO7_w4h9Q/s320/RedCabbageThoran-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Red Cabbage - 250 gm grated<br />
Grated Coconut - 2 1/2 table spoon<br />
Dried Red Chilly - 4 nos<br />
Turmeric Powder - A pinch<br />
Mustard Seeds - 1 t spoon<br />
Cooking Oil - 2 table spoon<br />
Salt - To taste<br />
Curry Leaves - 1 sprig<br />
<br />
<b>Preparation:</b><br />
<ol><li>Heat a pan with oil. I used olive oil.</li>
<li>Splutter mustard seeds and dried red chilly.</li>
<li>Add the grated cabbage and stir well.</li>
<li>Add salt, turmeric powder, grated coconut and mix well.</li>
<li>Cover the pan and cook over low flame for about 3-4 minutes. In between stir to make sure that it doesn't stick to the bottom.</li>
<li>Garnish with curry leaves and it is ready to serve.</li>
</ol>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com27tag:blogger.com,1999:blog-4983327595349855170.post-65636788217728280562010-02-27T22:10:00.000+08:002010-02-27T22:10:52.600+08:00Watermelon Juice (Thanneer Mathan Juice)Ohhh it is so hot here these days. I have been trying various juices to kill the heat. It is so common in our hometown to see people selling watermelons on road side in summer. So I thought of making a simple juice out of it. So refreshing!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEFid7N1V_igMoKUjmNH11nJjufMcR09UAJrCDXpjJ0U3SAvWxqHBSdTkJoJfXQcpJsCHKXiOdN-L_qmCh_PLDKVG6zThIAanFbDWdhcd1cI9NV3WZxxp_yfF2cewB6rxBVTMZKUPuf0/s1600-h/WatermelonJuice-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEFid7N1V_igMoKUjmNH11nJjufMcR09UAJrCDXpjJ0U3SAvWxqHBSdTkJoJfXQcpJsCHKXiOdN-L_qmCh_PLDKVG6zThIAanFbDWdhcd1cI9NV3WZxxp_yfF2cewB6rxBVTMZKUPuf0/s320/WatermelonJuice-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Watermelon : 1/2 small<br />
Ice cubes : 10 nos<br />
Sugar : To taste<br />
Water : 1/2 cup<br />
<br />
<b>Preparation:</b><br />
<ol><li>Take out the inner red juicy portion using a spoon and transfer it to a blender/juicer.</li>
<li>Add water, sugar and ice cubes and turn on the blender/juicer till juice is ready.</li>
<li>Transfer it to glasses.</li>
</ol><br />
<b>Tips:</b><br />
Add more ice cubes or refrigerate the juice, if you want it to be extra chilled.<br />
<br />
Friends, please share how you gonna beat this summer???Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com27tag:blogger.com,1999:blog-4983327595349855170.post-47031988563689184512010-02-25T22:37:00.000+08:002010-02-25T22:37:52.160+08:00Sweet PotatoSweet Potato is one of my childhood favorite. Recently I saw Japanese sweet potato while shopping and decided to pick it up. I had a wonderful weekend with my fond childhood memories of sweet potatoes. It is a wonderful option for breakfast or evening snacks. Simple & easy to cook.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4XeKQtRfWdh666xmrhJeR6NLMLPQNayYhZJXOEJ5EiKphwiYEu_xOWchZqkP7OFuFxm-dTTyhI7z9stAgvV6S3tBJPIH8JcBCnJBy7bn-ssS7qO3MX_rIU32jErMwtDmNzbbQ-8yFAs/s1600-h/SweetPotato-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4XeKQtRfWdh666xmrhJeR6NLMLPQNayYhZJXOEJ5EiKphwiYEu_xOWchZqkP7OFuFxm-dTTyhI7z9stAgvV6S3tBJPIH8JcBCnJBy7bn-ssS7qO3MX_rIU32jErMwtDmNzbbQ-8yFAs/s320/SweetPotato-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Sweet Potato : 6 nos medium size<br />
Salt : To taste<br />
<br />
<b>Preparation:</b><br />
<ol><li>Wash and clean the sweet potatoes well.</li>
<li>Boil sweet potatoes in a pressure cooker with enough water and salt to taste.</li>
<li>Wait for one whistle and turn off the flame and wait till the pressure is relieved.</li>
<li>Take out the sweet potatoes, peel off the skin and cut into round pieces.</li>
</ol><i>Alternatively you can use a wide opened vessel to boil the sweet potatoes. Turn off the flame when the sweet potatoes are cooked well.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3hG47DWxI3gLhHqK3xnKmbGBmDNZc7WXkayfRGYYFPyybjhO_5iYYOgTjOIeszJzS8fZzMQjWzka-wuWRQwer0dONINoL2lMgEM96o0uo1Tld6ooPGUkjjZCkUQ1j6AtNf4NOn8T7yU/s1600-h/SweetPotatoCloseup-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3hG47DWxI3gLhHqK3xnKmbGBmDNZc7WXkayfRGYYFPyybjhO_5iYYOgTjOIeszJzS8fZzMQjWzka-wuWRQwer0dONINoL2lMgEM96o0uo1Tld6ooPGUkjjZCkUQ1j6AtNf4NOn8T7yU/s320/SweetPotatoCloseup-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com25tag:blogger.com,1999:blog-4983327595349855170.post-44086345621617145912010-02-24T13:43:00.000+08:002010-02-24T21:20:49.355+08:00Ney Meen Mutta Thoran (King Fish Egg Fry)My Ammamma (granny - mother's mom) was very fond of fish eggs, especially sardine eggs and i do remember my mother preparing it specially for her. Those days my ammamma usually says "Buy Sardine, will get lots of eggs". Now my ammamma is no more. She passed away last May. Making these eggs just made me remember her words.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElQiyjegT_HkDwQYprO_oPT8y2Gpx3lXHVT1qablc3Q89vPBG7seVRSW63fZ_Z5pl-C9YDNilnQInW-U_Jk867cYk3AQfVeGx4Xi2hBzrgchkKu5w6iwj2cUaUCV0j5ebsiDZOWKJe9E/s1600-h/NeymeenMuttaThoran-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElQiyjegT_HkDwQYprO_oPT8y2Gpx3lXHVT1qablc3Q89vPBG7seVRSW63fZ_Z5pl-C9YDNilnQInW-U_Jk867cYk3AQfVeGx4Xi2hBzrgchkKu5w6iwj2cUaUCV0j5ebsiDZOWKJe9E/s320/NeymeenMuttaThoran-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Neymeen Mutta - 150 gm<br />
Grated Coconut - 2 table spoon<br />
Non Spicy Red Chilly - 1 no (Chop into thin round pieces)<br />
Onion - 1 small (Chopped into fine pieces)<br />
Curry Leaves - 1 sprig<br />
Turmeric Powder - A pinch<br />
Chilly Powder - 1/2 t spoon<br />
Pepper Powder - 1/2 t spoon<br />
Salt - To taste<br />
Oil - 1 1/2 table spoon<br />
<br />
<b>Preparation:</b><br />
<ol><li>Clean and slice the king fish eggs.</li>
<li>Heat a pan and add oil.</li>
<li>Add onions, chopped red chillies and saute well.</li>
<li>Add salt, turmeric powder, chilly powder and mix well.</li>
<li>Add sliced king fish eggs and mix well.</li>
<li>Add grated coconut, mix well and cover the pan with a lid and allow to cook (For around 2-3 minutes).</li>
<li>Sprinkle black pepper powder and garnish with curry leaves.</li>
</ol>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com28tag:blogger.com,1999:blog-4983327595349855170.post-7433909262207804322010-02-22T22:22:00.000+08:002010-02-22T22:22:48.816+08:00Coconut RiceThere are different ways of making coconut rice and this is one of the easiest version of making it. My friend Nidhu introduced this wonderful recipe to me. I heard at least 20-30 times, over phone, "Aparna, I feel lazy today. So I will prepare coconut rice for dinner". I should say that it is really contagious and I too got addicted to the same habit - when lazy, just go for coconut rice. It is easy and tasty!!! But, I should really thank her, because now me and my hubby really loves it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg6ECHy9Dz95-XIC2QYKLfNE2RiSUYDrmAX4HAqaZqxLa0Qndiz9vhL0s54V1pnxceNqxJ7gwMMXx8HxLgMWjTxab3Z2uQBlgNisAEfWcy0nYs9JYxlK2n0uPlWxXt_Bg7TjVCIu7b08/s1600-h/coconut+rice+T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg6ECHy9Dz95-XIC2QYKLfNE2RiSUYDrmAX4HAqaZqxLa0Qndiz9vhL0s54V1pnxceNqxJ7gwMMXx8HxLgMWjTxab3Z2uQBlgNisAEfWcy0nYs9JYxlK2n0uPlWxXt_Bg7TjVCIu7b08/s320/coconut+rice+T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Jeera Rice or White Rice : 1 1/2 cup<br />
Coconut Milk : 1/2 cup<br />
Water : 2 1/2 cup<br />
Coconut Oil : 1 1/2 table spoon<br />
Green Chilly : 2 nos<br />
Ginger : 1 inch<br />
Curry Leaves : 1 sprig<br />
Coriander Leaves : 2 sprigs<br />
Salt : To taste<br />
<br />
<b>Preparation:</b><br />
<ol><li>Wash, clean and dry the rice using a colander.</li>
<li>Grind green chilly, ginger, curry leaves and coriander leaves and make a paste and keep aside.</li>
<li>Turn on the rice cooker and add the oil.</li>
<li>Once oil is heated, add the grinded paste and stir well for 5-10 seconds.</li>
<li>Add the dried rice and stir well for around 1 minute.</li>
<li>Add the water, coconut milk and salt.</li>
<li>Close the cooker and start cooking till the rice is cooked.</li>
<li>It will take only 10-12 minutes for the rice to be ready.</li>
<li>This will be enough to serve 2-3 people.</li>
</ol>You can have it with fried items, dry masalas, any varutharacha curry or salads.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOTn6osxpMNKB_AjdByIJx881XUTAz-2vNrT8F1l6QiSnVKxHLyy2xHjYp8EKauIS8CVTVclK9wy5Qbc3kzUtdhKvp7u5s7LJVL08iRo79oky46eM3IHqNqNRc4Gp877E5D0EO_jvPB8/s1600-h/coconut+rice+clseT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOTn6osxpMNKB_AjdByIJx881XUTAz-2vNrT8F1l6QiSnVKxHLyy2xHjYp8EKauIS8CVTVclK9wy5Qbc3kzUtdhKvp7u5s7LJVL08iRo79oky46eM3IHqNqNRc4Gp877E5D0EO_jvPB8/s320/coconut+rice+clseT.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com30tag:blogger.com,1999:blog-4983327595349855170.post-12942722439087090062010-02-20T16:54:00.000+08:002010-02-24T21:14:49.192+08:00Varutharacha Kozhi Curry (Chicken Curry)I rarely cook varutharacha kozhi curry, mostly because I am lazy to roast and grind the ingredients. So I mostly make <a href="http://ladiesspecialadukkala.blogspot.com/2009/12/chicken-masala.html">chicken masala</a>, <a href="http://ladiesspecialadukkala.blogspot.com/2010/01/chicken-stew.html">stew</a> or fries, which is much easier to make. But last weekend I decided to go for it as my hubby was home and was ready to help me :). I really love this with traditional kerala rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7il8R_Vg7pVGyJikYlzSlphBAehxDdF11phVQVnYuPFZhSiN2yM_SHRsBJ6CHRUN7LrCn7CwAYoRGYz95z9ojMVfV72t9dpdWgUAFdt9Uq-JcCuCXKQ6_u1nShDaO-pDOXRkL7afrez8/s1600-h/VarutharachaChickenCurryMain-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7il8R_Vg7pVGyJikYlzSlphBAehxDdF11phVQVnYuPFZhSiN2yM_SHRsBJ6CHRUN7LrCn7CwAYoRGYz95z9ojMVfV72t9dpdWgUAFdt9Uq-JcCuCXKQ6_u1nShDaO-pDOXRkL7afrez8/s320/VarutharachaChickenCurryMain-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Chicken - 800 gm (Chopped into medium cubes)<br />
Coconut - 1 1/2 cup<br />
Potato - 2 nos small (Chopped into cubes)<br />
Onion - 2 medium (Sliced into half length wise)<br />
Green Chilly - 2 nos (Split into half)<br />
Tomato - 1 medium (Chopped into square shape)<br />
Ginger - 1 inch (chopped into fine pieces)<br />
Garlic - 3 cloves<br />
Turmeric Powder - 1/2 t spoon<br />
Red Chilly Powder - 1 1/2 t spoon (1/2 t spoon for roasting & 1 t spoon for marinating)<br />
Coriander Powder - 1 t spoon<br />
Chicken Masala - 1 t spoon<br />
Dried Red Chilly - 2 nos<br />
Curry Leaves - 1 sprig<br />
Coriander Leaves - 2-3 sprigs<br />
Salt - To taste<br />
Cinnamon stick - 1 inch broken into pieces<br />
Clove - 4nos.<br />
Cardamom - 3 nos<br />
Oil - 2 table spoon<br />
<br />
<b>Preparation:</b><br />
<ol><li>Heat a pan and roast the coconut till light brown. Then add the dried red chillies, coriander powder, chicken masala and 1/2 t spoon of red chilly powder and fry for 5 mins. Keep it aside and let it cool.</li>
<li>Grind the roasted mix by adding a little water and make a smooth paste.</li>
<li>Marinate chicken with 1/2 t spoon of turmeric, salt, 1 t spoon of chilly powder and keep aside for 20 mins.</li>
<li>Heat a Chatti (Earthen Pot) & add oil. Add onion, green chillies and saute well.</li>
<li>Add ginger and garlic and saute for 5-10 seconds.</li>
<li>Add salt, turmeric and mix well.</li>
<li>Add potatoes and stir continuously.</li>
<li>Then add marinated chicken pieces together with the chopped tomatoes and mix well.</li>
<li>Cover the chatti with a lid and allow the chicken to cook over medium flame for about 10 minutes. In between open the lid and stir well.</li>
<li>Once the chicken is cooked, add the grinded paste, 3/4 cup of water and mix well and allow to cook for another 5 minutes with the lid open.</li>
<li>Add spices (Cinnamon stick, cloves and cardamom), curry leaves and switch off the flame.</li>
<li>Garnish with chopped coriander leaves.</li>
</ol>Delicious varutharacha kozhi curry is ready. It is a great combination with rice, chappathi or porotta. This will be enough to serve 6 persons.<br />
<br />
<i>There are two ingredients missing here as I ran out of stock. Shallots and coconut slices.<br />
Usually shallots will be sauted along with the onions and for tempering we use coconut slices.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLDloC1VHV_NkPE1C1N-JHA3KLIqloi3GqmH2X8hxwoQkkcw2YaemEuiVDHSc1D0FBoDQiPU-dyEaZTSUk8gaU0nYSAl_K8tZCARdVsMgwQJxAdm_nWypXH4aecAp-GJDNEtnCKA-eeE/s1600-h/VarutharachaChickenCurry-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLDloC1VHV_NkPE1C1N-JHA3KLIqloi3GqmH2X8hxwoQkkcw2YaemEuiVDHSc1D0FBoDQiPU-dyEaZTSUk8gaU0nYSAl_K8tZCARdVsMgwQJxAdm_nWypXH4aecAp-GJDNEtnCKA-eeE/s320/VarutharachaChickenCurry-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com18tag:blogger.com,1999:blog-4983327595349855170.post-29925698221240736042010-02-18T11:22:00.004+08:002010-02-18T13:00:20.083+08:00Parippu Vada And AwardsParippu vada is one of the common snack served with evening tea & is popular across kerala in thattukadas. My mom is an expert in making this & is my favorite snack.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuY1DCgPKiL0Ofg8s5VpreNcyRZaTbYz0OTJZ6wwOd7j3bUl-Qh8xQNVIkInYY6bIWcZ9Uc6_bHbqtMR1HdslGS4jfahsJlTrJ67lESrg7Fj5VVMdL-tbJAvv-0maVovpwfjynrEfgG8/s1600-h/ParippuVada-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuY1DCgPKiL0Ofg8s5VpreNcyRZaTbYz0OTJZ6wwOd7j3bUl-Qh8xQNVIkInYY6bIWcZ9Uc6_bHbqtMR1HdslGS4jfahsJlTrJ67lESrg7Fj5VVMdL-tbJAvv-0maVovpwfjynrEfgG8/s320/ParippuVada-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
Toor Dal - 1 cup<br />
Onion - 2 nos small (Chopped into fine pieces)<br />
Green Chilly - 2 nos (Chopped into fine pieces)<br />
Curry Leaves - 1 sprig (Chopped into fine pieces)<br />
Turmeric Powder - 1/8 t spoon (a pinch)<br />
Chilly Powder - 1/4 t spoon<br />
Salt - To taste<br />
Oil - 200 ml<br />
<br />
<b>Preparation:</b><br />
<ol><li>Soak toor dal for about half an hour. Then grind it using a blender without any water. Don't make it a smooth paste. 5-8 seconds will do.</li>
<li>Then add turmeric powder, chilly powder, salt, chopped onions, green chillies and curry leaves and mix well.</li>
<li>Heat a pan with oil.</li>
<li>Make small balls out of the mix, flatten it, and fry it in oil.</li>
<li>Delicious parippu vada is ready. It is a great evening snack.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv4gCYoLHgT4OkL0FDyB-k34PJ3t2eZ4TXXpOElQ-33Ijea_EKBQ_jhahtkWbogDb6EcP0T5QxHpo3JDhMMejaLOcr9Wp08F37Izkuju_xvEP5QGRusA6MBAbCZg1kbbkVRI0wn1Cpw4/s1600-h/ParippuVadaCloseup-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv4gCYoLHgT4OkL0FDyB-k34PJ3t2eZ4TXXpOElQ-33Ijea_EKBQ_jhahtkWbogDb6EcP0T5QxHpo3JDhMMejaLOcr9Wp08F37Izkuju_xvEP5QGRusA6MBAbCZg1kbbkVRI0wn1Cpw4/s320/ParippuVadaCloseup-T.jpg" /></a></div><br />
<b>Tips:</b><br />
I normally prefer shallow frying. In case of shallow frying, you need to fry both sides of the vada.<br />
<br />
<span class="Apple-style-span" style="color: #6aa84f;"><b>Awards</b></span><br />
<br />
I am so happy that my blogger friends <a href="http://nithubala-recipes.blogspot.com/">Nithu</a>, <a href="http://cookingyummy.blogspot.com/">Renu</a>, <a href="http://mykitchen-been.blogspot.com/">Beena</a> & <a href="http://fresherscookbook.blogspot.com">Devi</a> has shown their love and shared some awards with me. They all shared me the below 2 awards.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNMSFYUPpXTcWIPu9D7y_42SCtbqFdAzs-bijAGtADjOnzgtCIlw9-S_xLgJPSBVhHuVhaJQwQduT157y4A4nDtSUSIRC31gh5a6rqcwXQ14SmPfYQcEB1ny8swFnHpstxtqBnnveVvw/s1600-h/Lovely+Blog+Award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNMSFYUPpXTcWIPu9D7y_42SCtbqFdAzs-bijAGtADjOnzgtCIlw9-S_xLgJPSBVhHuVhaJQwQduT157y4A4nDtSUSIRC31gh5a6rqcwXQ14SmPfYQcEB1ny8swFnHpstxtqBnnveVvw/s320/Lovely+Blog+Award.png" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMqOupwhXl98AzPHxFzVQBii35nQK5-6dsuCVmzVMMz9xXSn2vyYlul895-TUBjUhR1o_zUJY6UeEMxF_ufm247hGzqM-5mnUTCjosWh75P0IPt2wZZQa8NzCOvwRb7V6tG1kihuUwrQ/s1600-h/Blog+Lovin+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMqOupwhXl98AzPHxFzVQBii35nQK5-6dsuCVmzVMMz9xXSn2vyYlul895-TUBjUhR1o_zUJY6UeEMxF_ufm247hGzqM-5mnUTCjosWh75P0IPt2wZZQa8NzCOvwRb7V6tG1kihuUwrQ/s320/Blog+Lovin+Award.jpg" /></a></div><br />
Renu & Devi has also shared <i>Smart Food Blogger</i>, K<i>reativ Blogger</i> and <i>Thank You</i> awards. Thanks a ton Renu, Nithu, Devi and Beena. Very much excited these days with lots of lovely awards and wishes.<br />
<br />
I would luv to share all these awards to all my blogger friends. Please feel free to collect it and post it in your blogs..Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com26tag:blogger.com,1999:blog-4983327595349855170.post-33613871227042733912010-02-16T23:27:00.000+08:002010-02-16T23:27:50.708+08:00Chemmeen Biriyani (Prawns Biriyani)Chemmeen (prawns) biriyani is one of our favorites and it used to be a common item on the table when we have guests. A draft was lying in my blog for quite long time. Recently my hubby's friend had been complaining that he never got a chance to taste my chemmeen biriyani, while most of the other friends had a lot to say about it. Last weekend, being chinese new year, my hubby stuffed the fridge with some vegetables, chicken, fish and prawns as most of the shops are closed for 2-3 days. What a coincidence, the same friend gave a casual call on chinese new year and my hubby invited him for a lunch the next day and made it possible to publish this post!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjw8gevstby1s0tfJAGkRwyZHRbJIGzEaPLKjnlVY__6sZATc-LmJnwTRjBEjAcJNFfY9KfHUQiAvshYmctwHa3aXB6Ut-qebmmfchQ8EmxLI-VtIRK0fPycH-F1p0KpK1TOJmdPRQ-A/s1600-h/PrawnsBiriyani-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjw8gevstby1s0tfJAGkRwyZHRbJIGzEaPLKjnlVY__6sZATc-LmJnwTRjBEjAcJNFfY9KfHUQiAvshYmctwHa3aXB6Ut-qebmmfchQ8EmxLI-VtIRK0fPycH-F1p0KpK1TOJmdPRQ-A/s320/PrawnsBiriyani-T.jpg" /></a></div><br />
<b>Ingredients:</b><br />
<b>For Marinating Prawns:</b><br />
Red Chilly Powder - 1 1/2 t spoon<br />
Turmeric Powder - 1/2 t spoon<br />
Salt - To taste<br />
<br />
<b>For Prawns Masala:</b><br />
Prawns(Chemmeen) - 18 no.s<br />
Onions - 1 1/2 medium (Slice to half length wise)<br />
Tomato - 1 1/2 medium (Chop to fine pieces)<br />
Green Chilly - 2 nos (Split into half)<br />
Ginger - 1 inch (Chop to fine pieces)<br />
Garlic - 3 cloves (Chop to fine pieces)<br />
Red Chilly Powder - 1/2 t spoon<br />
Coriander Powder - 1 t spoon<br />
Turmeric Powder - 1/4 t spoon<br />
Salt - To taste<br />
Fennel Seeds - 1/8 t spoon<br />
Curry Leaves - 2 sprigs<br />
Oil - 3 table spoon<br />
<br />
<b>For Rice:</b><br />
Jeera rice - 3 cups (Basmati rice is the best option)<br />
Ghee - 1 table spoon<br />
Water - 6 cups<br />
Salt - To taste<br />
<br />
<b>For Garnishing</b><br />
Cashew - 8 nos<br />
Raisin - 8 nos<br />
Cinnamon stick - 1 1/2 inch (Break it into small pieces)<br />
Onion - 1 small (Chopped half lengthwise)<br />
Flower spice - 3<br />
Bay leaf - 3 (Cut into pieces)<br />
Oil - 1 table spoon<br />
Ghee - 1 1/2 table spoon<br />
Cardamom - 3 nos<br />
Coriander Leaves - 3 sprigs<br />
<br />
<b>Marination:</b><br />
Mix salt, turmeric and red chilly powder with very little water. Mix it evenly on the cleaned prawns and keep aside for 15-20 minutes<br />
<br />
<b>Preparation:</b><br />
<b>For Prawns:</b><br />
<ol><li>Heat oil in a deep sauce pan.</li>
<li>Add chopped garlic and ginger and saute it.</li>
<li>Add sliced onions and green chillies and saute until onions becomes soft.</li>
<li>Add salt, turmeric powder, coriander powder, red chilly powder, fennel seeds and stir for 15-20 seconds.</li>
<li>Add chopped tomatoes and stir for another 20-30 seconds till the tomatoes turn tender.</li>
<li>Add the marinated prawns and mix well and cover the pan with the lid. Cook over medium flame until prawns are cooked.</li>
<li>Once prawns are almost cooked add curry leaves.</li>
<li>Prawn masala is now ready. Keep it aside for mixing it later with rice.</li>
</ol><b>For Garnishing:</b><br />
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.<br />
<ol><li>Heat cooking oil and ghee in a wok.</li>
<li>Add sliced onion and saute it till deep golden brown.</li>
<li>Then transfer it to a plate.</li>
<li>Add rest of the spices (except coriander leaves) and heat it till fragrant.</li>
<li>Transfer these to a plate.</li>
</ol><b>For Rice:</b><br />
Wash and drain the rice using a colander.<br />
Heat 6 cups of water in a separate bowl and boil it.<br />
<ol><li>Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.</li>
<li>Once heated add the dried rice and fry it till rice becomes firm and starts breaking.</li>
<li>Add boiled water, salt and close the lid and cook over low flame.</li>
<li>When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.</li>
</ol><b>Layering:</b><br />
For layering we need a vessel big enough to hold rice and prawns. Or you can use the wok itself.<br />
<ol><li>Put rice and prawns in alternate layers starting with rice.</li>
<li>Add chopped coriander leaves while adding prawns.</li>
<li>Garnish with initially prepared spices.</li>
<li>Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.</li>
<li>Keep the lid closed for another 10 minutes.</li>
</ol>Prawns biriyani (Chemmeen Biriyani) is now ready to serve. I love it with yogurt & Coriander Chutney.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40DOl8PuPhw1PEI2bISi4-vWLeVLsgdL_Hthhet1SrAWJ40PEZYvAQzER_YC_V9r-UzTE9lYZX88DQpdiqV3wr4Bm-oYVWK8eBAneiqPsTdOB4ySJbriqL7fnnCKZ_E3klbLKBxz9lpI/s1600-h/PrawnsBiriyaniCloseup-T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40DOl8PuPhw1PEI2bISi4-vWLeVLsgdL_Hthhet1SrAWJ40PEZYvAQzER_YC_V9r-UzTE9lYZX88DQpdiqV3wr4Bm-oYVWK8eBAneiqPsTdOB4ySJbriqL7fnnCKZ_E3klbLKBxz9lpI/s320/PrawnsBiriyaniCloseup-T.jpg" /></a></div>Aparnahttp://www.blogger.com/profile/15701762687507973996noreply@blogger.com25