ingredients
oats:2cups
split dhal:1/2cup
cracked wheat:1/2cup
Fry the all ingredients given above light brown and make in to smooth powder.
cashew :1/4 cup
pista:1/2cup
almonds:1/4 cup
make in to smooth powder all the ingredients given above.
warm ghee:1cup
powdered jaggery:1 1/2 cup
cardamom :1/4tsp
Method:
Mix all the powdered ingredients,jaggery in a large kadai.then slowly start adding warm ghee to make ladoos.
Monday, December 5, 2011
Tips for pimples
Take 1tsp Lime juice and 1st cucumber juice,mix it together and apply in the
face directly,leave it for 15 min then wash it.Do it for weekly twice.pimples
will go away very soon.
you have to follow this procedure for 5 to 6 weeks.
you have to follow this procedure for 5 to 6 weeks.
7 Reasons to Drink Green Tea
The steady stream of good news about
green tea is getting so hard to ignore that even java junkies are beginning to
sip mugs of the deceptively delicate brew. You'd think the daily dose of
disease-fighting, inflammation-squelching antioxidants--long linked with heart
protection--would be enough incentive, but wait, there's more! Lots
more.
CUT YOUR CANCER RISK Several polyphenols - the potent antioxidants green tea's famous for - seem to help keep cancer cells from gaining a foothold in the body, by discouraging their growth and then squelching the creation of new blood vessels that tumors need to thrive. Study after study has found that people who regularly drink green tea reduce their risk of breast, stomach, esophagus, colon, and/or prostate cancer.
SOOTHE YOUR SKIN Got a cut, scrape, or bite, and a little leftover green tea? Soak a cotton pad in it. The tea is a natural antiseptic that relieves itching and swelling. Try it on inflamed breakouts and blemishes, sunburns, even puffy eyelids.
PROTECT YOUR SKINIn the lab, green tea applied directly to the skin (or consumed) helps block sun-triggered skin cancer, which is why you're seeing green tea in more and more sunscreens and moisturizers.
STEADY YOUR BLOOD PRESSUREHaving healthy blood pressure - meaning below 120/80 - is one thing. Keeping it that way is quite another. But people who sip just half a cup a day are almost 50 percent less likely to wind up with hypertension than non-drinkers. Credit goes to the polyphenols again (especially one known as ECGC). They help keep blood vessels from contracting and raising blood pressure.
PROTECT YOUR MEMORY, OR YOUR MOM'SGreen tea may also keep the brain from turning fuzzy. Getting-up-there adults who drink at least two cups a day are half as likely to develop cognitive problems as those who drink less. Why? It appears that the tea's big dose of antioxidants fights the free-radical damage to brain nerves seen in Alzheimer's and Parkinson's.
STAY YOUNGThe younger and healthier your arteries are, the younger and healthier you are. So fight plaque build-up in your blood vessels, which ups the risk of heart disease and stroke, adds years to your biological age (or RealAge), and saps your energy too. How much green tea does this vital job take? About 10 ounces a day, which also deters your body from absorbing artery-clogging fat and cholesterol.
LOSE WEIGHTOh yeah, one more thing. Turns out that green tea speeds up your body's calorie-burning process. In the every-little-bit-counts department, this is good news!
CUT YOUR CANCER RISK Several polyphenols - the potent antioxidants green tea's famous for - seem to help keep cancer cells from gaining a foothold in the body, by discouraging their growth and then squelching the creation of new blood vessels that tumors need to thrive. Study after study has found that people who regularly drink green tea reduce their risk of breast, stomach, esophagus, colon, and/or prostate cancer.
SOOTHE YOUR SKIN Got a cut, scrape, or bite, and a little leftover green tea? Soak a cotton pad in it. The tea is a natural antiseptic that relieves itching and swelling. Try it on inflamed breakouts and blemishes, sunburns, even puffy eyelids.
PROTECT YOUR SKINIn the lab, green tea applied directly to the skin (or consumed) helps block sun-triggered skin cancer, which is why you're seeing green tea in more and more sunscreens and moisturizers.
STEADY YOUR BLOOD PRESSUREHaving healthy blood pressure - meaning below 120/80 - is one thing. Keeping it that way is quite another. But people who sip just half a cup a day are almost 50 percent less likely to wind up with hypertension than non-drinkers. Credit goes to the polyphenols again (especially one known as ECGC). They help keep blood vessels from contracting and raising blood pressure.
PROTECT YOUR MEMORY, OR YOUR MOM'SGreen tea may also keep the brain from turning fuzzy. Getting-up-there adults who drink at least two cups a day are half as likely to develop cognitive problems as those who drink less. Why? It appears that the tea's big dose of antioxidants fights the free-radical damage to brain nerves seen in Alzheimer's and Parkinson's.
STAY YOUNGThe younger and healthier your arteries are, the younger and healthier you are. So fight plaque build-up in your blood vessels, which ups the risk of heart disease and stroke, adds years to your biological age (or RealAge), and saps your energy too. How much green tea does this vital job take? About 10 ounces a day, which also deters your body from absorbing artery-clogging fat and cholesterol.
LOSE WEIGHTOh yeah, one more thing. Turns out that green tea speeds up your body's calorie-burning process. In the every-little-bit-counts department, this is good news!
Weight loss
1. Lose weight with
water.Water is essential for everybody - it is also the key to losing
weight. If you haven't been drinking enough water, your body has developed a
pattern of storing water. This water retention equals extra unwanted
weight.
By drinking more water, you are not only flushing out toxins, you are also teaching your body that it no longer needs to store water. Drink at least 60 ounces of water (about 8 glasses) a day. Boil water and sliced lemons, and drink this throughout the day to help with fluid retention. If you are still not sold on the merits of water, try this on for size: water is a natural appetite suppressant.
2. Soup up your weight loss program.A simple dietary change will have you shedding pounds: eat a bowl of soup at least once a day. Nutritious, low-salt soups will nourish you as they flush waste from your body. People who eat a serving of soup daily lose more weight than those who eat the same amount of calories but don't eat soup. Go for homemade soup whenever possible, as canned soups are loaded with salt and chemicals.
3. Eat early to keep weight off.The human body follows a circadian rhythm, which means that the same foods eaten at breakfast and lunch are processed differently than when eaten at dinner. Studies show that when you eat your daily protein and fat at breakfast you tend to lose weight and have more energy; however, eating the same things at dinner tend to increase tendencies toward weight gain. I suggest that you eat your last meal of the day by 7 p.m. 4. Eat smaller meals, more frequently.Follow an eating schedule with five little meals every day. Eating steadily through the day keeps you from becoming famished and overeating at your next meal. Make a low-fat trail mix from raw almonds, pumpkin seeds, dried plum, and apples and have it available at all times to avoid the tempting lure of high-calorie snacks.
5. Adopt a balanced approach to your diet.Most of the fad diet programs out there nowadays are extreme in a few recommended foods, or else deprive the body of food altogether. This works in opposition to our metabolism and the results usually don't last, producing a yoyo effect that depresses your metabolic function - not to mention your self-esteem. We are natural beings that need a balance of nutrition from all sources. Your diet should consist of a balance of organic sources of lean protein, complex carbohydrates, whole grains, legumes, nuts, fruits, and vegetables. Instead of white rice and pasta, opt for brown rice, bulgur, millet, or buckwheat.
Eat more green, chlorophyll-rich foods such as broccoli, kale, spinach, and asparagus. Eliminate candy, sugar, soda, and all simple sugars from your diet. Excess sugar ends up being stored as fat in your body, which results in weight gain. Also, keep dairy to a minimum because most dairy products are high in saturated fat. Avoid fatty foods, processed or fried foods.
6. Walk off the weight.The No. 1 cause of weight gain is inactivity. Physical activity is the key to speeding up your metabolism and burning excess calories. The best way to be physically active is to use your legs! Walk as often and as long as you can. Always take the stairs instead of the elevator.
Step outside during your break at work and take a walk around your building. Consider joining a local hiking club. Try taking a walk 30 minutes in the morning or 30 minutes in the early evening.I hope this article helps you shed some pounds and add on the years! I invite you to visit often and share your own personal health and longevity tips with me. Thanks to yahoo....
By drinking more water, you are not only flushing out toxins, you are also teaching your body that it no longer needs to store water. Drink at least 60 ounces of water (about 8 glasses) a day. Boil water and sliced lemons, and drink this throughout the day to help with fluid retention. If you are still not sold on the merits of water, try this on for size: water is a natural appetite suppressant.
2. Soup up your weight loss program.A simple dietary change will have you shedding pounds: eat a bowl of soup at least once a day. Nutritious, low-salt soups will nourish you as they flush waste from your body. People who eat a serving of soup daily lose more weight than those who eat the same amount of calories but don't eat soup. Go for homemade soup whenever possible, as canned soups are loaded with salt and chemicals.
3. Eat early to keep weight off.The human body follows a circadian rhythm, which means that the same foods eaten at breakfast and lunch are processed differently than when eaten at dinner. Studies show that when you eat your daily protein and fat at breakfast you tend to lose weight and have more energy; however, eating the same things at dinner tend to increase tendencies toward weight gain. I suggest that you eat your last meal of the day by 7 p.m. 4. Eat smaller meals, more frequently.Follow an eating schedule with five little meals every day. Eating steadily through the day keeps you from becoming famished and overeating at your next meal. Make a low-fat trail mix from raw almonds, pumpkin seeds, dried plum, and apples and have it available at all times to avoid the tempting lure of high-calorie snacks.
5. Adopt a balanced approach to your diet.Most of the fad diet programs out there nowadays are extreme in a few recommended foods, or else deprive the body of food altogether. This works in opposition to our metabolism and the results usually don't last, producing a yoyo effect that depresses your metabolic function - not to mention your self-esteem. We are natural beings that need a balance of nutrition from all sources. Your diet should consist of a balance of organic sources of lean protein, complex carbohydrates, whole grains, legumes, nuts, fruits, and vegetables. Instead of white rice and pasta, opt for brown rice, bulgur, millet, or buckwheat.
Eat more green, chlorophyll-rich foods such as broccoli, kale, spinach, and asparagus. Eliminate candy, sugar, soda, and all simple sugars from your diet. Excess sugar ends up being stored as fat in your body, which results in weight gain. Also, keep dairy to a minimum because most dairy products are high in saturated fat. Avoid fatty foods, processed or fried foods.
6. Walk off the weight.The No. 1 cause of weight gain is inactivity. Physical activity is the key to speeding up your metabolism and burning excess calories. The best way to be physically active is to use your legs! Walk as often and as long as you can. Always take the stairs instead of the elevator.
Step outside during your break at work and take a walk around your building. Consider joining a local hiking club. Try taking a walk 30 minutes in the morning or 30 minutes in the early evening.I hope this article helps you shed some pounds and add on the years! I invite you to visit often and share your own personal health and longevity tips with me. Thanks to yahoo....
Kesari
ingredients
Semolina (Rava, sooji):1/2 cup
water:1 cup
Sugar:1 cup
Fried broken cashews:1-2 tbsp
Ghee :4tbsp
cardamom powder:1/4 tsp
fried raisin;2tsp
few drops of yellow or red food coloring
Method:
Roast the Rava for 2-3 mins in low flame with 1tsp ghee. Fry until it gets light brown.mix the food color with little water.Now slowly add the water to the Rava.make sure to keep stirring the pan so that the Rava does not form into lumps. add food color and sugar in to mixture.slowly start adding ghee .add cardamom powder and fried cashew and raisin in tho kesari and mix it well.Rava should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides.
Semolina (Rava, sooji):1/2 cup
water:1 cup
Sugar:1 cup
Fried broken cashews:1-2 tbsp
Ghee :4tbsp
cardamom powder:1/4 tsp
fried raisin;2tsp
few drops of yellow or red food coloring
Method:
Roast the Rava for 2-3 mins in low flame with 1tsp ghee. Fry until it gets light brown.mix the food color with little water.Now slowly add the water to the Rava.make sure to keep stirring the pan so that the Rava does not form into lumps. add food color and sugar in to mixture.slowly start adding ghee .add cardamom powder and fried cashew and raisin in tho kesari and mix it well.Rava should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides.
Layered Paratha
Ingredients:
Maidha Flour:2cup
Egg:1(optional)
Salt to taste
Sugar:1tsp
Oil:1/2cup
Curd:2tsp
Warm water:1/2cup
Method:
Mix the ingredients given above and knead into a soft dough with a little water at a time. Keep aside for three hours.
After three hours,make in to small balls and Roll it into a circle almost of the size of a big disk. Apply oil to it on top.
Then lift the paratha and make in to small fleets like saree fleets and make it round.
Do not apply too much pressure, otherwise the layers stick to each other. Heat the tava till it is very hot. Add the paratha.
Cook both side until it gets done.
Serve with chicken gravy or vegetable gravy.
Maidha Flour:2cup
Egg:1(optional)
Salt to taste
Sugar:1tsp
Oil:1/2cup
Curd:2tsp
Warm water:1/2cup
Method:
Mix the ingredients given above and knead into a soft dough with a little water at a time. Keep aside for three hours.
After three hours,make in to small balls and Roll it into a circle almost of the size of a big disk. Apply oil to it on top.
Then lift the paratha and make in to small fleets like saree fleets and make it round.
Do not apply too much pressure, otherwise the layers stick to each other. Heat the tava till it is very hot. Add the paratha.
Cook both side until it gets done.
Serve with chicken gravy or vegetable gravy.
Mango Icecream
Ingredients:
Mango Pulp - 30 oz can
Sweetened Condensed Milk - 14 oz can
Whipped Topping - 8 oz container
Method:
In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
Fold them in very well but fold it very gently and smootly.
Pour into a dish with a tight fitting lid.
Cover and place in the freezer for 4 hours.
If you want you can chopped nuts or fresh mango slices.
Mango Pulp - 30 oz can
Sweetened Condensed Milk - 14 oz can
Whipped Topping - 8 oz container
Method:
In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
Fold them in very well but fold it very gently and smootly.
Pour into a dish with a tight fitting lid.
Cover and place in the freezer for 4 hours.
If you want you can chopped nuts or fresh mango slices.
Wheat Adai
Ingredients:
cracked wheat (samba wheat): 1cup
1/4 cup split urad dhal
1/4 cup moong dhal
1/4 cup channa dhal
1/4 cup thuvar dhal
5 dry red chillies
1tsp fennel seeds
chopped onion:1cup
Salt as required
few teaspoons oil for cooking the adai
Method:
wash and soak the cracked wheat for 1hour.
Blend all the ingredients given above coarsely ,add the soaked wheat in to the blended batter ,mix it well and keep aside for couple of hours, make in to small dosas.Serve with sugar chutney or Avial.
Rasamalai
Ingredients:
Whole Milk - 4 cups
1/2 cup cream.
Ricotta cheese or blended paneer:1cup
Water - 5 cups
Sugar - 1cup cup
Saffron - pinch
Rose Essence:very little
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp, roughly chopped
Sugar for the Ras - to taste
Method:
Blend the panner in the food processor to smooth it out.
Divide the paneer into small portions a little smaller than the size of a golf ball.
Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
If you are going to using ricotta cheese,blend the cheese with 4tsp sugar and 1/2tsp of cardamom powder ,make in to small patties and bake at 350 degrees for 30min.Cheese should not be browned.we are keeping it in the oven to remove the water from cheese.
In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
Close pressure cooker lid and cook until one whistle sounds.
Immediately switch off the stove and set the timer for exactly 5 minutes.
After 5 minutes, carefully take the pressure from the cooker.
Remove the cooked paneer from the cook and put it in to the bowl and allow it to cool.
Meanwhile, boil the milk in a small non stick pan.Boil the Milk until it reduce to a half. Add sugar to taste, cardamom powder,rose essence,cream and nuts. Switch off the stove and keep milk aside. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dishPour the prepared reduced milk over the paneer and chill in the refrigerator
Garnish with additional chopped nuts and Saffron.Follow the same procedure for Ricotta cheese patties.
Whole Milk - 4 cups
1/2 cup cream.
Ricotta cheese or blended paneer:1cup
Water - 5 cups
Sugar - 1cup cup
Saffron - pinch
Rose Essence:very little
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp, roughly chopped
Sugar for the Ras - to taste
Method:
Blend the panner in the food processor to smooth it out.
Divide the paneer into small portions a little smaller than the size of a golf ball.
Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
If you are going to using ricotta cheese,blend the cheese with 4tsp sugar and 1/2tsp of cardamom powder ,make in to small patties and bake at 350 degrees for 30min.Cheese should not be browned.we are keeping it in the oven to remove the water from cheese.
In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
Close pressure cooker lid and cook until one whistle sounds.
Immediately switch off the stove and set the timer for exactly 5 minutes.
After 5 minutes, carefully take the pressure from the cooker.
Remove the cooked paneer from the cook and put it in to the bowl and allow it to cool.
Meanwhile, boil the milk in a small non stick pan.Boil the Milk until it reduce to a half. Add sugar to taste, cardamom powder,rose essence,cream and nuts. Switch off the stove and keep milk aside. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dishPour the prepared reduced milk over the paneer and chill in the refrigerator
Garnish with additional chopped nuts and Saffron.Follow the same procedure for Ricotta cheese patties.
pesarattu
Ingredients:
Soaked Green Moong Dhal:1cup
Soaked Raw rice:1/2cup
Green Chillis:3
Ginger:1/2
Coriander Leaves:1/2cup
salt to taste
Method:
Blend all the ingredients given above smoothly and make in to small dosas.Serve with coconut chutney.
Soaked Green Moong Dhal:1cup
Soaked Raw rice:1/2cup
Green Chillis:3
Ginger:1/2
Coriander Leaves:1/2cup
salt to taste
Method:
Blend all the ingredients given above smoothly and make in to small dosas.Serve with coconut chutney.
Paniyaram
Ingredients:
Raw Rice:1 cup
Barboiled rice:1cup
Urad dhal:1/2cup
Fenugreek:1/2tsp
Salt to taste
Jaggery :1/2cup
Method:
Soak rice ,fenugreek and urdhal for three hours and make in to smooth and thick batter.keep it aside for over night.once the batter get fermentated add jaggery , cardamom and mix it well.pour the batter in to the paniyara pan and cook it until it gets done.
Raw Rice:1 cup
Barboiled rice:1cup
Urad dhal:1/2cup
Fenugreek:1/2tsp
Salt to taste
Jaggery :1/2cup
Method:
Soak rice ,fenugreek and urdhal for three hours and make in to smooth and thick batter.keep it aside for over night.once the batter get fermentated add jaggery , cardamom and mix it well.pour the batter in to the paniyara pan and cook it until it gets done.
Green peas pooriyal
Ingredients:
Cooked green peas:1/2 cup
Dry chilli:2
Cumin seeds:1/2tsp
chopped onion:5tsp
Garlic cloves:2
Coconut:4tsp
mustard seeds:1/2tsp
urdhal:1/2tso
oil:2tsp
curry leaves:6.
Method:
Blend onion,garlic,chilli and jeera together and make in to smooth paste.
Place the pan on the stove put two tsp oil add mustard seeds and urdhal.
Finally add the blended masala,cooked peas,salt and turmeric ,fry until raw smells goes.
Garnish with shredded coconut.
Cooked green peas:1/2 cup
Dry chilli:2
Cumin seeds:1/2tsp
chopped onion:5tsp
Garlic cloves:2
Coconut:4tsp
mustard seeds:1/2tsp
urdhal:1/2tso
oil:2tsp
curry leaves:6.
Method:
Blend onion,garlic,chilli and jeera together and make in to smooth paste.
Place the pan on the stove put two tsp oil add mustard seeds and urdhal.
Finally add the blended masala,cooked peas,salt and turmeric ,fry until raw smells goes.
Garnish with shredded coconut.
Chick peas Gravy
Ingredients:
Cooked chickPeas:1cup
1cup chopped Onion
Tomatoe:1
Chopped Garlic:4 cloves(don't blend)
green chillies:2
coconut :1/2cup
Poppy seeds:1/2tsp
Cashew :7
Fennel seeds:1/
oil:1½ tsp
Chopped corainder leaves:1tsp
salt to taste
Turmuric:1/2tsp
Cardmom:2
Cloves:2
Method :
Place the pan on the stove.Add two tsp oil ,cardmom,cloves,garlic and onion.Fry until it gets light brown.then add turmuric and tomato,fry for few min.Blend the coconut.cashew,green chilli,poppy seeds and fennel seed.Finally add the blended masala ,chick peas,salt and chopped corainder leaves in to the frying
pan and cook until oil comes out from the gravy.
Cooked chickPeas:1cup
1cup chopped Onion
Tomatoe:1
Chopped Garlic:4 cloves(don't blend)
green chillies:2
coconut :1/2cup
Poppy seeds:1/2tsp
Cashew :7
Fennel seeds:1/
oil:1½ tsp
Chopped corainder leaves:1tsp
salt to taste
Turmuric:1/2tsp
Cardmom:2
Cloves:2
Method :
Place the pan on the stove.Add two tsp oil ,cardmom,cloves,garlic and onion.Fry until it gets light brown.then add turmuric and tomato,fry for few min.Blend the coconut.cashew,green chilli,poppy seeds and fennel seed.Finally add the blended masala ,chick peas,salt and chopped corainder leaves in to the frying
pan and cook until oil comes out from the gravy.
paruppu Urdai Kulambu
Ingredients:
channa dhal:1/cup
Toor Dal – 1/2 cup soaked in water for atleast 1 hour
Onion- 1 small, minced
Hing - 1/4 tsp
Garlic:3cloves
fennel seeds:1tsp
curry leaves:10
Dried red chillies - 3 to 4
Salt – 1 tsp
Rinse the soaked dhals completely and grind it with red chillies,fennel seeds,garlic,curry leaves hing and salt, without adding any water little corasly.Mix in the minced onions to the above dal paste and make small lemon-sized balls with it and steam cook in the IDLY cooker for 5min or you can also fry it in the oil.
chopped onion:1cup
Chopped Tomatoe:1
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
Grinded coconut:1/4 cup
salt to taste
for seasoning:
Feenugreek:1/2 spoon
fennel seeds:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 2tsp Sesame oil and add Fenugreek and ,fennel seeds fry until it become slight brown.Add curry leaves.
Add the chopped onion fry until onion, becomes soft then add chopped tomatoe .fry for few mins.Add chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and blended coconut mixture allow it to boil for 5min.
Add the cooked dhal balls one by one, slowly, into the boiling gravy. Do not mix around too much or else the balls will break. Cook it in the lower flame for 10 min.If you are trying this for the first time, add one or two balls at a time and then keep adding more.
channa dhal:1/cup
Toor Dal – 1/2 cup soaked in water for atleast 1 hour
Onion- 1 small, minced
Hing - 1/4 tsp
Garlic:3cloves
fennel seeds:1tsp
curry leaves:10
Dried red chillies - 3 to 4
Salt – 1 tsp
Rinse the soaked dhals completely and grind it with red chillies,fennel seeds,garlic,curry leaves hing and salt, without adding any water little corasly.Mix in the minced onions to the above dal paste and make small lemon-sized balls with it and steam cook in the IDLY cooker for 5min or you can also fry it in the oil.
chopped onion:1cup
Chopped Tomatoe:1
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
Grinded coconut:1/4 cup
salt to taste
for seasoning:
Feenugreek:1/2 spoon
fennel seeds:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 2tsp Sesame oil and add Fenugreek and ,fennel seeds fry until it become slight brown.Add curry leaves.
Add the chopped onion fry until onion, becomes soft then add chopped tomatoe .fry for few mins.Add chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and blended coconut mixture allow it to boil for 5min.
Add the cooked dhal balls one by one, slowly, into the boiling gravy. Do not mix around too much or else the balls will break. Cook it in the lower flame for 10 min.If you are trying this for the first time, add one or two balls at a time and then keep adding more.
Dried Fish Kulambu(Karuvattu Kulambu)
Ingredients:
Karuvaddu :5 pices
chopped onion:1cup
Chopped Tomatoe:1
Drum stick:6 to 7 pieces
Brinjal:2(chopped)
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
fennel seeds:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 2tsp Sesame oil and add Fenugreek and ,fennel seeds fry until it become slight brown.Add curry leaves.
Add the chopped onion fry until onion, becomes soft then add drumstick,brinjal and chopped tomatoe .fry for few mins.Add chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min then add the Karuvadu in to Gravy and cook for 5 more min.
Serve with rice .
Karuvaddu :5 pices
chopped onion:1cup
Chopped Tomatoe:1
Drum stick:6 to 7 pieces
Brinjal:2(chopped)
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
fennel seeds:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 2tsp Sesame oil and add Fenugreek and ,fennel seeds fry until it become slight brown.Add curry leaves.
Add the chopped onion fry until onion, becomes soft then add drumstick,brinjal and chopped tomatoe .fry for few mins.Add chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min then add the Karuvadu in to Gravy and cook for 5 more min.
Serve with rice .
Dried Mutton Kulambu(Uppu Kandam)
Ingredients:
Dried Mutton Kulambu(Uppukandam ):1/2 cup
chopped onion:1cup
Chopped Tomatoe:1
Drum stick:6 to 7 pices
Brinjal:2(chopped)
chopped fresh coconut pieces: 10
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Wash the dried mutton and cook it with 1/2cup onion,1 tomato, and 1 1/2 cups water.cook until it gets soft and tender.
Method:
Take the tamarind juice, add coriander powder,chilli powder in to juice and make in to thick gravy.
add the tamarind gravy in to cooked mutton and let it boil for 5mins.
Heat the pan with the 1tsp Sesame oil and add Fenugreek and ,urad dalfry until it become slight brown.
Add the chopped onion fry until the onion becomes soft then add drumstick,brinjal,coconut pieces and fry for few min.Add the boiled gravy in to the mixture.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Dried Mutton Kulambu(Uppukandam ):1/2 cup
chopped onion:1cup
Chopped Tomatoe:1
Drum stick:6 to 7 pices
Brinjal:2(chopped)
chopped fresh coconut pieces: 10
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Wash the dried mutton and cook it with 1/2cup onion,1 tomato, and 1 1/2 cups water.cook until it gets soft and tender.
Method:
Take the tamarind juice, add coriander powder,chilli powder in to juice and make in to thick gravy.
add the tamarind gravy in to cooked mutton and let it boil for 5mins.
Heat the pan with the 1tsp Sesame oil and add Fenugreek and ,urad dalfry until it become slight brown.
Add the chopped onion fry until the onion becomes soft then add drumstick,brinjal,coconut pieces and fry for few min.Add the boiled gravy in to the mixture.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Dried Brinjal Kulambu(Kathari Vathal Kulambu)
Ingredients:
Dried Brinjal(Kathari Vathal):1/2 cup
chopped onion:1cup
Garlic:4cloves
Dry chilli:2
Chopped Tomatoe:1
coriander Powder:2tsp
Tamarind water:1cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 4tsp Sesame oil and add Fenugreek and ,urad dal,dried Brinjal fry until it become slight brown.
Add curry leaves and Dry chilli .
Add garlic and chopped onion fry until the garlic,onion,tomato becomes soft then add the chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Follow the same procedure for Vathal Kulambus
Dried Brinjal(Kathari Vathal):1/2 cup
chopped onion:1cup
Garlic:4cloves
Dry chilli:2
Chopped Tomatoe:1
coriander Powder:2tsp
Tamarind water:1cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Method:
Heat the pan with the 4tsp Sesame oil and add Fenugreek and ,urad dal,dried Brinjal fry until it become slight brown.
Add curry leaves and Dry chilli .
Add garlic and chopped onion fry until the garlic,onion,tomato becomes soft then add the chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Follow the same procedure for Vathal Kulambus
Bitter Gourd Kulambu
Ingredients:
Chopped Bitter Gourd:2
chopped onion:1cup
Garlic:4cloves
Dry chilli:2
Chopped Tomato:1
coriander Powder:1tsp
Madras sambar powder:1tsp
Tamarind water:1cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Method:
Take one 1tsp turmuric powder,1/2 spoon salt and 1/2 cup water and mix it with bitter gourd and cook it for 3 min the stove to remove the bitter.Guys are who are not wish to remove the bitter you can simply put in the gravy without do this process.
Heat the pan with the 2tsp oil and add Fenugreek and ,urad dal fry until it becomes brown.
Add curry leaves ,chopped bitter gourd .
Add garlic and chopped onion fry until the garlic,onion,tomatoe and bitter gourd becomes soft then add the chili powder,sambar powder. Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Chopped Bitter Gourd:2
chopped onion:1cup
Garlic:4cloves
Dry chilli:2
Chopped Tomato:1
coriander Powder:1tsp
Madras sambar powder:1tsp
Tamarind water:1cup
Chilli powder as required
salt to taste
for seasoning:
Feenugreek:1/2 spoon
urad dhal:1/2 spoon
curry leaves 10
Method:
Take one 1tsp turmuric powder,1/2 spoon salt and 1/2 cup water and mix it with bitter gourd and cook it for 3 min the stove to remove the bitter.Guys are who are not wish to remove the bitter you can simply put in the gravy without do this process.
Heat the pan with the 2tsp oil and add Fenugreek and ,urad dal fry until it becomes brown.
Add curry leaves ,chopped bitter gourd .
Add garlic and chopped onion fry until the garlic,onion,tomatoe and bitter gourd becomes soft then add the chili powder,sambar powder. Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Thursday, December 1, 2011
Mutton Pulov
Ingredients:
Mutton:1lb
Thinly sliced Onion:2cups
Ginger and Garlic Paste:2tsp
Garam Masala"1tsp
Green chilles:5
Coconut milk:1cup
Bastmati rice:2cups
Ghee:2tsp
fennel seeds,bay leaves,cloves for seasoning
Salt as required
Mint leaves: chopped 3tsp
Chopped Coriander leaves:3tsp
Method:
Cut and clean the mutton and cook it in a pressure pan with two cups water,salt ,1/2cup onion and garam masala.once the mutton has been cooked Heat the ghee or oil in the heavy base pan and add the onion,green chilli stir frequently, fry to a golden color. Add spices, fry for a minute, add cooked meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns alight golden color.Add the meat stock,coconut milk to the frying pan and bring to boil. Place drain rice in it and mix it well,close the pan.cook until rice gets soft.Garnish with mint and coriander leaves.
Mutton:1lb
Thinly sliced Onion:2cups
Ginger and Garlic Paste:2tsp
Garam Masala"1tsp
Green chilles:5
Coconut milk:1cup
Bastmati rice:2cups
Ghee:2tsp
fennel seeds,bay leaves,cloves for seasoning
Salt as required
Mint leaves: chopped 3tsp
Chopped Coriander leaves:3tsp
Method:
Cut and clean the mutton and cook it in a pressure pan with two cups water,salt ,1/2cup onion and garam masala.once the mutton has been cooked Heat the ghee or oil in the heavy base pan and add the onion,green chilli stir frequently, fry to a golden color. Add spices, fry for a minute, add cooked meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns alight golden color.Add the meat stock,coconut milk to the frying pan and bring to boil. Place drain rice in it and mix it well,close the pan.cook until rice gets soft.Garnish with mint and coriander leaves.
chilli chicken
Ingredients;
Boneless Chicken;1/2cup(Cut in to small peices)
Chilli powder;3tsp
Garlic paste;1tsp
Ginger Paste:1tsp
Lime Juice;2tsp
Garam Masala;1tsp
Red Food Clour;pinch
Salt to taste
Oil for deep fry
Method;
Mix all the ingredients given above exept oil and soak it for 3hours and Deep fry it.
Garnish with Lime wedges and fried curry leaves.
Boneless Chicken;1/2cup(Cut in to small peices)
Chilli powder;3tsp
Garlic paste;1tsp
Ginger Paste:1tsp
Lime Juice;2tsp
Garam Masala;1tsp
Red Food Clour;pinch
Salt to taste
Oil for deep fry
Method;
Mix all the ingredients given above exept oil and soak it for 3hours and Deep fry it.
Garnish with Lime wedges and fried curry leaves.
chicken Meat Balls
Ingredients;
Chopped Boneless chicken;1cup
Small onion;1/2cup
garlic;2cloves
Split Dhal;3tsp
Coconut;1/2cup
Fennel seeds;1/2tsp
Curry Leaves;3tsp
Turmuric;1/2tsp
Salt to taste
Oil for deep fry
Method;
Grind the Chicken,Fennel seeds,Split dhal,Coconut,Turmuric,curry leaves,Green chilli,Garlic and onion,Make in to smooth and Fine paste.Mix the paste with salt and make in to small round balls and deep fry it.Fry until it gets golden brown.
Chopped Boneless chicken;1cup
Small onion;1/2cup
garlic;2cloves
Split Dhal;3tsp
Coconut;1/2cup
Fennel seeds;1/2tsp
Curry Leaves;3tsp
Turmuric;1/2tsp
Salt to taste
Oil for deep fry
Method;
Grind the Chicken,Fennel seeds,Split dhal,Coconut,Turmuric,curry leaves,Green chilli,Garlic and onion,Make in to smooth and Fine paste.Mix the paste with salt and make in to small round balls and deep fry it.Fry until it gets golden brown.
Vegetable Biriyani
Ingredients:
Basmati rice:2 cup
Beans:1/4 cup
Carrot:1/4 cup
Onion:2cups(chopped)
Tomatoe:1cup(chopped)
Garlic paste:2 tbsp
Ginger paste:2 tbsp
Green chili:3
Coriander powder:1/2tsp
Cardamom:3
Fennel seeds:1 tsp
Bay leaves:2
Meal maker:1 cup
Yogurt:1/4 cup
Curry leaves
cilantro leaves
Salt to taste
Oil:1tsp
Ghee:1tsp
Basmati rice:2 cup
Beans:1/4 cup
Carrot:1/4 cup
Onion:2cups(chopped)
Tomatoe:1cup(chopped)
Garlic paste:2 tbsp
Ginger paste:2 tbsp
Green chili:3
Coriander powder:1/2tsp
Cardamom:3
Fennel seeds:1 tsp
Bay leaves:2
Meal maker:1 cup
Yogurt:1/4 cup
Curry leaves
cilantro leaves
Salt to taste
Oil:1tsp
Ghee:1tsp
Method:
Chop the beans, carrots into thin long pieces. Chop the onions into thin rings.
Grind the little onion, ginger, garlic and green chilies, cardamom into a fine paste.
Heat the oil and fry the onion until it becomes golden brown .
Add the onion paste ,tomato and fry. Then add the chopped vegetables and green peas and fry well.
Soak the Meal maker into hot water for 10min and Add these pieces to the frying masala.
Wash the rice completely and drain.
Add this rice to the cooked vegetables and fry a little while.
Add salt and 4 cups of water and yogurt to the mix and keep it covered in low heat until the rice is fully cooked.Add finely chopped cilantro and mint leaves and add fried onion and mixed well.
.
Tomato Rice
Ingredients:
Rice:2 cup
Tomato:3(chopped)
Onion:2 (chopped)
Mustard seed:1/4 tsp
Cumin seed:1 /4 tsp
Turmeric:1/2 tsp
Garam masala:1/2 tsp (curry powder)
Chili powder:1/4 tsp
Garlic:3 chopped
Curry leaves
Salt
Method:
Cook rice with less water , heat the oil and fry mustard, cumin seeds, curry leaves, garlic, onion.
After deep frying the onion add tomato and garam masala, chili powder, salt and fry for 4 minutes, then add cooked rice and mix gently.
Rice:2 cup
Tomato:3(chopped)
Onion:2 (chopped)
Mustard seed:1/4 tsp
Cumin seed:1 /4 tsp
Turmeric:1/2 tsp
Garam masala:1/2 tsp (curry powder)
Chili powder:1/4 tsp
Garlic:3 chopped
Curry leaves
Salt
Method:
Cook rice with less water , heat the oil and fry mustard, cumin seeds, curry leaves, garlic, onion.
After deep frying the onion add tomato and garam masala, chili powder, salt and fry for 4 minutes, then add cooked rice and mix gently.
coconut Milk Rice
Ingredients:
Basmati Rice:2 cups
fennel seeds:1/2tsp
Green chilies:2 chopped
Oil:1 tbsp
Cardamom:4
Bay leaves:3
Onion:1
Coconut milk:2 cup
Water:1 1/2 cup
Salt
Method:
Wash and clean the basmati rice.
Chop the onion into lengthwise.
Melt the butter in the pressure cooker and Fry bay leaves, fennel seeds, coarsely powdered cardamom and add chopped green chili, fry and add chopped onion and fry until it becomes golden brown color.
Now add the washed raw rice into it and mix well. Then add water and coconut milk and salt into it. Mix well.Cook until the rice is done or cook for 9 min.
Serve it with Vegetable Gravy or chicken Gravy
Basmati Rice:2 cups
fennel seeds:1/2tsp
Green chilies:2 chopped
Oil:1 tbsp
Cardamom:4
Bay leaves:3
Onion:1
Coconut milk:2 cup
Water:1 1/2 cup
Salt
Method:
Wash and clean the basmati rice.
Chop the onion into lengthwise.
Melt the butter in the pressure cooker and Fry bay leaves, fennel seeds, coarsely powdered cardamom and add chopped green chili, fry and add chopped onion and fry until it becomes golden brown color.
Now add the washed raw rice into it and mix well. Then add water and coconut milk and salt into it. Mix well.Cook until the rice is done or cook for 9 min.
Serve it with Vegetable Gravy or chicken Gravy
coconut Rice
Ingredients
Basmati Rice:2 cups
Mustard:1/4 tsp
Urad dal:1tsp
Green chilies:2 chopped
Coconut:1cup tbsp
Cashew nuts:12
Curry leaves
Oil
Salt
Method:
Cook rice in 4 cups water.
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Heat the oil and fry mustard, urad dal, green chilies, curry leaves.
Add grated coconut and fry for a min. Add this to the cooked rice.
Add salt and roasted cashews. Mix it well.
Basmati Rice:2 cups
Mustard:1/4 tsp
Urad dal:1tsp
Green chilies:2 chopped
Coconut:1cup tbsp
Cashew nuts:12
Curry leaves
Oil
Salt
Method:
Cook rice in 4 cups water.
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Heat the oil and fry mustard, urad dal, green chilies, curry leaves.
Add grated coconut and fry for a min. Add this to the cooked rice.
Add salt and roasted cashews. Mix it well.
chicken Briyani
Ingredients:
Chicken:1lb
Basmathi Rice:2cups(soak for 1/2 hour and drain the water)
chopped onion:1cup
Chopped tomatoes:1cup
Ginger:1/2pieces
Garlic:5
Garamasala:1tsp
coriander powder:1/2tsp
Turmeric:1/2tsp
Fennel seeds:1/2tsp
pepper corn:1/2tsp
Nutmeg:1/4
coriander leaves:1cup
Mint leaves:1/2cup.
Oil:3tsp
Coconut milk:1cup
Grind small amount of onion, fennel seeds,pepper corns, Nutmeg, ginger, garlic, green chili and Garam masala. grind it with little water until it becomes paste.
Method:
Wash and clean the chicken pieces and cut into pieces.
Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato ,coriander leaves,mint and fry for 3min.
Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, and turmeric powder and mix well. Fry for a while now the chicken is half cooked.
Wash and clean the rice. Transfer both masala and rice into the cooker add 3 cups of water and 1cup coconut milk. Add salt in to it. Turn the heat into medium for 10 mins.
After 10 min, open the cooker and mix it well and garnish with coriander leaves.
Serve it with Raitha
Chicken:1lb
Basmathi Rice:2cups(soak for 1/2 hour and drain the water)
chopped onion:1cup
Chopped tomatoes:1cup
Ginger:1/2pieces
Garlic:5
Garamasala:1tsp
coriander powder:1/2tsp
Turmeric:1/2tsp
Fennel seeds:1/2tsp
pepper corn:1/2tsp
Nutmeg:1/4
coriander leaves:1cup
Mint leaves:1/2cup.
Oil:3tsp
Coconut milk:1cup
Grind small amount of onion, fennel seeds,pepper corns, Nutmeg, ginger, garlic, green chili and Garam masala. grind it with little water until it becomes paste.
Method:
Wash and clean the chicken pieces and cut into pieces.
Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato ,coriander leaves,mint and fry for 3min.
Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, and turmeric powder and mix well. Fry for a while now the chicken is half cooked.
Wash and clean the rice. Transfer both masala and rice into the cooker add 3 cups of water and 1cup coconut milk. Add salt in to it. Turn the heat into medium for 10 mins.
After 10 min, open the cooker and mix it well and garnish with coriander leaves.
Serve it with Raitha
Butter chicken another Variety
Ingredients:
Chicken 1 lb
Onion 1
Ginger paste -1/2inch
Garic:5cloves
Pepper:1/2tsp
Chicken 1 lb
Onion 1
Ginger paste -1/2inch
Garic:5cloves
Pepper:1/2tsp
Garamasala:1tsp
Coconut Milk:1/2cup
Cardamom:2
Cloves:2
RED Chili : 6
Butter 1/4 cup
water:1/2cup
Red food colour:pinch
Cardamom:2
Cloves:2
RED Chili : 6
Butter 1/4 cup
water:1/2cup
Red food colour:pinch
almond paste:2tsp
Tomato -1/4 cup
Salt
Coriander leaves
Method:
Cut the onion in to small pieces.
Place the pan on the stove add two tsp butter,then Add the chopped onions ,Tomatoe,Ginger,Garlic,fennel seeds,cardamom and cloves fry until it gets light golden brown.
Tomato -1/4 cup
Salt
Coriander leaves
Method:
Cut the onion in to small pieces.
Place the pan on the stove add two tsp butter,then Add the chopped onions ,Tomatoe,Ginger,Garlic,fennel seeds,cardamom and cloves fry until it gets light golden brown.
then add garam masala&chilli powder fry for 3min. Finally add the chicken pieces,coconut milk red food colour and 1/2 water cook until chicken soft and tender.before tunring of the stove add
the almond paste and mix it well.Garnish with chopped coriander leaves
the almond paste and mix it well.Garnish with chopped coriander leaves
Mutton Fry
Ingredients:
Mutton: 1 lb (Clean the lamp and cook the lamp in the pressure cook until it gets soft)
Onion 1
Green chili 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Garamasal-1 tsp
Chili powder 1 tbsp
Coriander powder 1/2 tbsp
coconut milk:1/2cup
Pepper powder 1 tsp
Cilantro leaves
Salt to taste
Oil
Method:
Heat oil in a pan, add finely chopped onion, green chilies, ginger-garlic paste tomatoe and fry until onions turn golden brown.Add cooked lamp, turmeric, pepper and chili powder and coriander powder let it cook for 5-6 minutes.then add 1/2 cup coconut milk and stir well.Add salt to taste and cook until it gets dry and light brown.Garnish with cilantro.
Mutton: 1 lb (Clean the lamp and cook the lamp in the pressure cook until it gets soft)
Onion 1
Green chili 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Garamasal-1 tsp
Chili powder 1 tbsp
Coriander powder 1/2 tbsp
coconut milk:1/2cup
Pepper powder 1 tsp
Cilantro leaves
Salt to taste
Oil
Method:
Heat oil in a pan, add finely chopped onion, green chilies, ginger-garlic paste tomatoe and fry until onions turn golden brown.Add cooked lamp, turmeric, pepper and chili powder and coriander powder let it cook for 5-6 minutes.then add 1/2 cup coconut milk and stir well.Add salt to taste and cook until it gets dry and light brown.Garnish with cilantro.
chicken Fry
Ingredients:
Chicken 1 lb
Onion 1
Green chili 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Garamasal-1 tsp
Chili powder 1 tbsp
Coriander powder 1/2 tbsp
Pepper powder 1 tsp
Cilantro leaves
Salt to taste
Oil
Method:
Heat oil in a pan, add finely chopped onion, green chilies, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, turmeric, pepper and chili powder and coriander powder let it cook for 5-6 minutes.Add salt to taste and cook until it is done.
Garnish with cilantro.
Chicken 1 lb
Onion 1
Green chili 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Garamasal-1 tsp
Chili powder 1 tbsp
Coriander powder 1/2 tbsp
Pepper powder 1 tsp
Cilantro leaves
Salt to taste
Oil
Method:
Heat oil in a pan, add finely chopped onion, green chilies, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, turmeric, pepper and chili powder and coriander powder let it cook for 5-6 minutes.Add salt to taste and cook until it is done.
Garnish with cilantro.
chicken Gravy(Kuruma)
Chicken 1 lb (Follow this same procedure for Mutton Gravy)
Onion :1
Green chili :2
Ginger : 1/2
Garlic :4 cloves
Tomatoes:1
Green chili :2
Ginger : 1/2
Garlic :4 cloves
Tomatoes:1
Turmuric;1/2tsp
Cashew nuts:7(Instead of Cashew you can use Split Dal(pottu kadalai)
Poppy seeds:1/2tsp
Fennel seeds:1/2tsp
Cardamom:2
Cloves:2
Coconut:1/2 cup
Cilantro leaves
Salt to taste
Oil.
Method:
Place the pan on the stove, add 1/2 tsp oil,ginger,Turmuric,Garlic,Cardamom,fennel seeds,cloves,cashew and onion and fry until it gets soft and gold brown,then make in to smooth paste with Tomatoe and coconut. Pls don't fry the coconut and tomatoe.
Heat oil in a pan, add chopped onion, and green chilies and fry until onions turn golden brown
Add blended masala,water and chicken pieces ,let it cook for 5-6 minutes.
Add salt to taste and cook until it is done.
Garnish with cilantro.
Cashew nuts:7(Instead of Cashew you can use Split Dal(pottu kadalai)
Poppy seeds:1/2tsp
Fennel seeds:1/2tsp
Cardamom:2
Cloves:2
Coconut:1/2 cup
Cilantro leaves
Salt to taste
Oil.
Method:
Place the pan on the stove, add 1/2 tsp oil,ginger,Turmuric,Garlic,Cardamom,fennel seeds,cloves,cashew and onion and fry until it gets soft and gold brown,then make in to smooth paste with Tomatoe and coconut. Pls don't fry the coconut and tomatoe.
Heat oil in a pan, add chopped onion, and green chilies and fry until onions turn golden brown
Add blended masala,water and chicken pieces ,let it cook for 5-6 minutes.
Add salt to taste and cook until it is done.
Garnish with cilantro.
Vathal Kolambu
Ingredients:
Small onion chopped:1cup
Garlic:3cloves
Dried Vathal:1/2cup
Tomato:1
Coriander powder:2tsp
Chilli powder:1/2tsp
Tamarind juice:1/cup
Sesame oil:3tsp
Fenugreek:1/2tsp
Urdal:1/2tsp
Method:
Heat the pan with the oil and add Fenugreek and ,urad dal fry until it becomes brown.
Add curry leaves ,Dried vetral .
Add garlic and chopped onion fry until the garlic becomes soft then add the chili powder Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Small onion chopped:1cup
Garlic:3cloves
Dried Vathal:1/2cup
Tomato:1
Coriander powder:2tsp
Chilli powder:1/2tsp
Tamarind juice:1/cup
Sesame oil:3tsp
Fenugreek:1/2tsp
Urdal:1/2tsp
Method:
Heat the pan with the oil and add Fenugreek and ,urad dal fry until it becomes brown.
Add curry leaves ,Dried vetral .
Add garlic and chopped onion fry until the garlic becomes soft then add the chili powder Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and allow it to boil.
Lower the heat and let it boil for 10 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Chicken Gravy(Kolambu)
Ingredients:
Chicken:1lb
chopped small onion :1cup
chopped Tomatoe:1cup
Ginger and Garlic paste:2tsp
Chilli Powder:1stp
Coriander Powder:2tsp
Turmuric powder:1/2stp
Fennel seeds:1/2tsp
Funugreek seeds:1/2tsp
Oil:3tsp
Salt to taste
Grinding
Fennel seeds:1/8tsp
pepper corn:1/8tsp
Cumin seeds:1/8tsp
Raw rice:1/2tsp
Garlic:1
Fry all the Ingredients given above with out oil and Make in to nice and smooth powder.
Method:
Heat the oil in a pan, add the cut onions and fried well until it comes brown, add the spices, ginger & garlic powder, green chilies.Add the tomatoes, after the tomatoes are well fried add the cut chicken, fry them add coriander powder,chilli powder,1cup water and salt.Reduce the flame and let the chicken cook for 25 minutes. Add the Blended masala and mix it well.Turn off the stove.
Chicken:1lb
chopped small onion :1cup
chopped Tomatoe:1cup
Ginger and Garlic paste:2tsp
Chilli Powder:1stp
Coriander Powder:2tsp
Turmuric powder:1/2stp
Fennel seeds:1/2tsp
Funugreek seeds:1/2tsp
Oil:3tsp
Salt to taste
Grinding
Fennel seeds:1/8tsp
pepper corn:1/8tsp
Cumin seeds:1/8tsp
Raw rice:1/2tsp
Garlic:1
Fry all the Ingredients given above with out oil and Make in to nice and smooth powder.
Method:
Heat the oil in a pan, add the cut onions and fried well until it comes brown, add the spices, ginger & garlic powder, green chilies.Add the tomatoes, after the tomatoes are well fried add the cut chicken, fry them add coriander powder,chilli powder,1cup water and salt.Reduce the flame and let the chicken cook for 25 minutes. Add the Blended masala and mix it well.Turn off the stove.
Fish Gravy(Kolambu Village Style)
Ingredients:
Fish:1lb
Small Onions:1cup
Crushed Garlic:3
Tomato:1
Coriander Powder:2tsp
Chilli powder:1tsp
Fennel seeds:1/2tsp
Fenugreek:1/2tsp
Thick Tamarind juice:1cup
Oil:3tsp
Salt to taste
Method:
Heat the pan with the oil and add Fennel seeds and fenugreek seeds, fry until it becomes brown.
Add curry leaves and add crushed garlic and chopped onion ,fry until the garlic becomes soft .
Mix the chili powder , coriander powder, tamarind juice,crushed Tomato and Mix it well.
Add this Mixture in to the pan and allow it to boil for couple of Min.
Finally add the fish pieces ,salt and mix it well.
Lower the heat and let it boil for 15 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Fish:1lb
Small Onions:1cup
Crushed Garlic:3
Tomato:1
Coriander Powder:2tsp
Chilli powder:1tsp
Fennel seeds:1/2tsp
Fenugreek:1/2tsp
Thick Tamarind juice:1cup
Oil:3tsp
Salt to taste
Method:
Heat the pan with the oil and add Fennel seeds and fenugreek seeds, fry until it becomes brown.
Add curry leaves and add crushed garlic and chopped onion ,fry until the garlic becomes soft .
Mix the chili powder , coriander powder, tamarind juice,crushed Tomato and Mix it well.
Add this Mixture in to the pan and allow it to boil for couple of Min.
Finally add the fish pieces ,salt and mix it well.
Lower the heat and let it boil for 15 min.
Remove from the stove when the Gravy thickens.
Serve with rice .
Shrimp Fry(Prawn Fry)
Ingredients:
Shrimp:1lb
Chopped red onion:1/2cup
Chopped Tomato:1/2cup
Ginger and Garlic paste:2tsp
Chili powder:1/2 tsp
Coriander powder:1/2tsp
Garam Masala:1/2tsp
Coconut ilk:1/2cup
fennel seeds:1/2tsp
Salt to taste
Pepper:1/2tsp
Coriander leaves for Garnishing.
Method:
Heat the pan with the oil and add Fennel seeds and fry.
Then add chopped onion fry until it becomes golden brown, add tomato and Ginger and garlic paste, fry for 3 min.then add chillipowder,coriander powder,garam masala and fry until it turns light brown ,Now add coconut milk and shrimp to it and cover the pan until the shrimp is cook, in the medium heat.
Garnish with Chopped cilantro leaves.
Shrimp:1lb
Chopped red onion:1/2cup
Chopped Tomato:1/2cup
Ginger and Garlic paste:2tsp
Chili powder:1/2 tsp
Coriander powder:1/2tsp
Garam Masala:1/2tsp
Coconut ilk:1/2cup
fennel seeds:1/2tsp
Salt to taste
Pepper:1/2tsp
Coriander leaves for Garnishing.
Method:
Heat the pan with the oil and add Fennel seeds and fry.
Then add chopped onion fry until it becomes golden brown, add tomato and Ginger and garlic paste, fry for 3 min.then add chillipowder,coriander powder,garam masala and fry until it turns light brown ,Now add coconut milk and shrimp to it and cover the pan until the shrimp is cook, in the medium heat.
Garnish with Chopped cilantro leaves.
Fish Fry
Ingredients:
Sliced Fish:6 pieces
Crushed garlic and Ginger:2tsp
Chili sauce:2tsp
Tomato sauce:2tsp
Soy sauce:2tsp
cumin powder:1/2tsp
salt to taste
whole Egg white:1
Method:
Mix all the ingredients given above and soak the fish for 3hours.Then deep fry it in the oil.
Serve with sliced lime slices.
Sliced Fish:6 pieces
Crushed garlic and Ginger:2tsp
Chili sauce:2tsp
Tomato sauce:2tsp
Soy sauce:2tsp
cumin powder:1/2tsp
salt to taste
whole Egg white:1
Method:
Mix all the ingredients given above and soak the fish for 3hours.Then deep fry it in the oil.
Serve with sliced lime slices.
Fish Fry(Village Style)
Ingredients:
Fish:5 pieces
Grated coconut:3tsp
Dry red chili:5
Garlic:3cloves
Tomato:1
Fennel seed:1tsp.
salt to taste
Method:
Blend all the ingredients given above except fish and make in to smooth paste.
Apply the masala all over the fish slices one by one and soak it for 2 to 3hours.
Place the pan on the stove pour half cup oil.Once oil gets hot fry the fish slices
one by one.
Fish:5 pieces
Grated coconut:3tsp
Dry red chili:5
Garlic:3cloves
Tomato:1
Fennel seed:1tsp.
salt to taste
Method:
Blend all the ingredients given above except fish and make in to smooth paste.
Apply the masala all over the fish slices one by one and soak it for 2 to 3hours.
Place the pan on the stove pour half cup oil.Once oil gets hot fry the fish slices
one by one.
Butter Chicken
Ingredients:
Chicken 1 lb
Onion 1
Ginger paste 1
Chili powder 2 tsp
Green chili 2
Butter 1/4 cup
Tomato puree 1/4 cup
Cream 1 cup
Salt
Coriander leaves
Method:
Cut the onion in to small pieces.
Melt butter in frying pan.
Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes.
Fry for a minute & add the tomato puree.
Add the chopped green chilies, coriander leaves,salt and the chili powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 350F and cook the chicken in oven for 20 minutes Serve hot.
Chicken 1 lb
Onion 1
Ginger paste 1
Chili powder 2 tsp
Green chili 2
Butter 1/4 cup
Tomato puree 1/4 cup
Cream 1 cup
Salt
Coriander leaves
Method:
Cut the onion in to small pieces.
Melt butter in frying pan.
Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes.
Fry for a minute & add the tomato puree.
Add the chopped green chilies, coriander leaves,salt and the chili powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 350F and cook the chicken in oven for 20 minutes Serve hot.
Paneer Butter Masala
Ingredients :
Fried Paneer:1 cup
Cooked green Peas:1cup
Small chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it) Tomato:1
ginger :1/4 piece
Garlic:4
Cloves:3
Cardamom:2
Dry red chillies:5
coconut milk or heavy cream :1cup
Fennel seeds:1/2tsp
garam masala powder:1tsp
oil:1½ tsp
Chopped coriander leaves:2tsp
butter:1tsp
salt to taste
Method :
Grind the fried onion, ginger,Garlic, fennel seeds,cloves,Cardamom,tomato and the red chillies into a fine paste.
Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour. Add the cooked Green peas ,garam masala and continue to fry the masala for another 4-5 minutes, stirring all the time.lower the flame and mix in 1/cup water and heavy cream . Bring the gravy to the boil and cook the gravy for another 2-3 minutes. Finally add the fried paneer and mix it well. Garnish with coriander leaves and 1tsp butter.
Fried Paneer:1 cup
Cooked green Peas:1cup
Small chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it) Tomato:1
ginger :1/4 piece
Garlic:4
Cloves:3
Cardamom:2
Dry red chillies:5
coconut milk or heavy cream :1cup
Fennel seeds:1/2tsp
garam masala powder:1tsp
oil:1½ tsp
Chopped coriander leaves:2tsp
butter:1tsp
salt to taste
Method :
Grind the fried onion, ginger,Garlic, fennel seeds,cloves,Cardamom,tomato and the red chillies into a fine paste.
Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour. Add the cooked Green peas ,garam masala and continue to fry the masala for another 4-5 minutes, stirring all the time.lower the flame and mix in 1/cup water and heavy cream . Bring the gravy to the boil and cook the gravy for another 2-3 minutes. Finally add the fried paneer and mix it well. Garnish with coriander leaves and 1tsp butter.
Mutter Paneer(Gravy)
Ingredients :
Cooked green Peas:1cup
Paneer;15 pieces
chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it)Tomatoe:1
ginger :1/4 piece
Dry Red chillies:4
coconut Milk :1cup
Fennel seeds:1/2tsp
Corainder powder:1/2tsp
garam masala powder:1tsp
oil:1½ tspChopped c
orainder leaves:2tsp
butter:1tspsalt to taste
Method :
Grind the fried onion, ginger, fennelseeds,tomatoe and the Red chillies into a fine paste.Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour.Add the Green peas ,corainder powder,garam masala ,Paneer and continue to fry the masala for another 3 minutes, stirring all the time.lower the flame and mix in one cup of coconut milk.Bring the gravy to the boil and cook the gravy for another 2-3 minutes.Finally garnish with corainder leaves and 1tsp butter.
Cooked green Peas:1cup
Paneer;15 pieces
chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it)Tomatoe:1
ginger :1/4 piece
Dry Red chillies:4
coconut Milk :1cup
Fennel seeds:1/2tsp
Corainder powder:1/2tsp
garam masala powder:1tsp
oil:1½ tspChopped c
orainder leaves:2tsp
butter:1tspsalt to taste
Method :
Grind the fried onion, ginger, fennelseeds,tomatoe and the Red chillies into a fine paste.Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour.Add the Green peas ,corainder powder,garam masala ,Paneer and continue to fry the masala for another 3 minutes, stirring all the time.lower the flame and mix in one cup of coconut milk.Bring the gravy to the boil and cook the gravy for another 2-3 minutes.Finally garnish with corainder leaves and 1tsp butter.
Peas Gravy(Kuruma)
Ingredients :
Cooked green Peas:1cup
chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it)
Tomatoe:1
ginger :1/4 piece
green chillies:2
coconut :1cup
Fennel seeds:1/2tsp
Corainder powder:1/2tsp
garam masala powder:1tsp
oil:1½ tsp
Chopped corainder leaves:2tsp
butter:1tsp
salt to taste
Method :
Grind the fried onion, ginger, fennelseeds,coconut,tomatoe and the green chillies into a fine paste.
Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the Green peas ,corainder powder,garam masala and continue to fry the masala for another 4-5 minutes, stirring all the time.lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Finally garnish with corainder leaves and 1tsp butter.
Cooked green Peas:1cup
chopped Onion:1cup(Fry the onion in a small pan with using little oil before grinding it)
Tomatoe:1
ginger :1/4 piece
green chillies:2
coconut :1cup
Fennel seeds:1/2tsp
Corainder powder:1/2tsp
garam masala powder:1tsp
oil:1½ tsp
Chopped corainder leaves:2tsp
butter:1tsp
salt to taste
Method :
Grind the fried onion, ginger, fennelseeds,coconut,tomatoe and the green chillies into a fine paste.
Heat the oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the Green peas ,corainder powder,garam masala and continue to fry the masala for another 4-5 minutes, stirring all the time.lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Finally garnish with corainder leaves and 1tsp butter.
Egg Gravy(Koruma)
Boiled Eggs:5
chopped Onion:1cup
ginger Paste:1 tsp
cumin seeds:1tsp
green chillies:2
coconut :1cup
turmeric powder:1/2tsp
mustard :1/4tsp
oil:1½ tsp
Garam masala powder:1tsp
salt to taste
Prick the eggs with a fork.Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.lower the flame and mix in one cup of water.Bring the gravy to the boil and cook the gravy for another 2-3 minutes.Transfer the gravy to a serving bowl. Slice the eggs into halves or keep them whole and place in the gravy.Sprinkle the Garam Masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving
Mutton Keema
Ingredients:
Ground Meat:1lb
Chopped onion:1cup
Ginger and garlic:2tsp
Tomato puree:1/2cup
chili powder:1/2tsp
cumin powder:1tsp
Garam Masala:1tsp
Turmeric powder:1/2tsp
fennel seeds for seasoning
Salt to taste.
Method:
Heat the pan with the oil and add fennel seeds and fry.
Then add chopped onion fry until it becomes golden brown, add tomato puree,ginger and garlic paste,Garam masala,cumin powder and chili powder, fry for 4 min.
Finally add the ground meat and stir well,cook until meat gets soft and tender.
Ground Meat:1lb
Chopped onion:1cup
Ginger and garlic:2tsp
Tomato puree:1/2cup
chili powder:1/2tsp
cumin powder:1tsp
Garam Masala:1tsp
Turmeric powder:1/2tsp
fennel seeds for seasoning
Salt to taste.
Method:
Heat the pan with the oil and add fennel seeds and fry.
Then add chopped onion fry until it becomes golden brown, add tomato puree,ginger and garlic paste,Garam masala,cumin powder and chili powder, fry for 4 min.
Finally add the ground meat and stir well,cook until meat gets soft and tender.
Mutton Gravy
Ingredients:
Mutton:1lb
chopped small onion:1cup
Chopped tomato:1cup
Turmeric:1/2tsp
Ginger and Garlic paste:2tsp
Coriander powder:2tsp
chili powder:1/2tsp
Grated coconut:1/4cup
poppy seeds:1/4tsp
fennel seeds:1/2tsp
Garlic:2tsp
Seasoning:
Fennel seeds:1/4tsp
Cloves:4
bay leaves:2
Cardamom:2
Grinding:
Fry Grated coconut,poppy seeds,fennel seeds and garlic with out oil ,until it turns light brown and make in to smooth paste.
Method:
Mutton:1lb
chopped small onion:1cup
Chopped tomato:1cup
Turmeric:1/2tsp
Ginger and Garlic paste:2tsp
Coriander powder:2tsp
chili powder:1/2tsp
Grated coconut:1/4cup
poppy seeds:1/4tsp
fennel seeds:1/2tsp
Garlic:2tsp
Seasoning:
Fennel seeds:1/4tsp
Cloves:4
bay leaves:2
Cardamom:2
Grinding:
Fry Grated coconut,poppy seeds,fennel seeds and garlic with out oil ,until it turns light brown and make in to smooth paste.
Method:
Cook the meat with 1/4cup chopped onion,salt,turmeric, tomato, water and Keep 5 to 6 whistles in the pressure cooker.Heat the pan with the oil and add Fennel seeds, cloves,bay leaves ,cardamom and fry.
Then add chopped onion fry until it becomes golden brown.Add ginger garlic paste and fry until raw smells go away. then add chili powder and coriander powder,fry for 3min.Now add cooked meat stock to it,blended masala and meat and cover the pan until the oil comes out from the Gravy.
Then add chopped onion fry until it becomes golden brown.Add ginger garlic paste and fry until raw smells go away. then add chili powder and coriander powder,fry for 3min.Now add cooked meat stock to it,blended masala and meat and cover the pan until the oil comes out from the Gravy.
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