Yogurt Biryani

Yogurt biryani, the name itself got me thinking, such a unique recipe, perfect for both events "Frozen Yogurt"by Siri and "Mixed Rice" by EC.I found this recipe in Vikatan, tamil magazine.I adapted it according my taste, little more spicy by adding chilli powder and green chillies which was not in the original recipe.



Ingredients

Rice - 2 cup
Potato - 1/4 cup (chopped into medium size pieces)
Onion - 1/4 cup (chopped)
Vegetable mix - 1/2 cup (carrot,beans,peas)
Ginger garlic paste - 1tsp
Turmeric powder - 1/4tsp
Green chillies - 3 (chopped fine) (optinal)
Chilli powder - 1 tsp (optinal)
Yogurt - 1/2 cup
Pudhina/mint leaves - as needed
Ghee - 1/4 cup
Cashewnuts - 5-10
Bread pieces - 2
Salt - as needed

To roast and grind :
Clovs - 2
Cardamom - 2
Cinnamon - 1 small piece
Pepper - 1/2 tsp
Jeera - 1/2tsp

Method

Put all the vegetables except onion in yogurt .Clean the rice and drain it.Keep it aside for 15 minutes.Cut bread slices into small pieces and fry it in ghee.Keep them aside.

In a pressure cokker, heat ghee.Fry sliced onions and mint leaves.As soon as the onions are fried enough add ginger garlic paste.Saute it till raw smell goes.Now add the vegetables in yogurt.Add the yogurt also.Add turmeric powder,grounded masala and salt.In the mean time, in a pan heat ghee and fry the rice.Now add this rice into the pressure cooker after the vegetables are almost cooked.After adding rice, add 2 and 1/2 cups of water.Mix everything well and cook it for 1 whistle.Do not open the pressure cooker untill all the pressure is gone.Garnish this vegetable biryani with fried bread sices and cashew nuts.I served this biryani with carrot raita.

Hariyali Tikki for T & T and YRR and awards

Tried & Tasted, an event hosted by Zlamushka of Zlamushka's Spicy Kitchen,an event to appreciate and share the recipes we tried and tasted from our fellow foodie blog.This month's blog isNupur's One hot stove. A to Z of Indian Vegetables, an event that covered most of the indian vegetables was the brainchild of Nupur.Though i have tried many of her delicious recipes, never got around posting about it.Now this event gave me an oppertunity to do just that.One hot Stove is an one stop for all the yummy recipes from appetizers to desserts.

I tried Nupur's Hariyali tikki over the weekend.A healthy snack, full of greens and flavors.I served it with some spicy coriander chutney.

This is my entry for Your Recipe Rocks hosted by Madhuram of Eggless cooking.Another event to appreciate fellow foodies who make our day by their delicious recipes.


Thanks Nupur !





JZ of Tasty Treatshad passed me " Yummy blog award" and "Rocking girl blogger " award.Thank you JZ!.Much appreaciated.





As i have already mentioned about my fav. desserts here, as per the rules, I would like to pass these awards to four of my well deserving fellow foodies.


1. Kalai of Samaithu Paarkalaam

2.Arundathi of My Food Blog

3.Srivalli of Cooking 4 all seasons

4.Jayashree of My Experiments with Food


Enjoy the awards Girls!

Kothu Parotta/paratta for MBP, Roti mela and Chicken - MF.

This yummy recipe and super easy recipe is one of my forite recipe by Paati of En veetu samyal.It was so delicious and the whole family l.I had tried making kothu parotta in india on my last vacation.That time i used the hotel salna and using that maked thcipe super tasty.I got the same taste (without the salna) in this recipe.I used ground chicken instead of meat and frozen parotta instead of tortillas.Do check out paati other delicious recipes.
This is my entry for the following events.

1.MBP - Streetfood hosted by Sia of Monsoon spice, originated by Coffee of Spicecafe.

2.Roti Mela by Srivalli of Cooking 4 all seasons

And last but not least

3.Chicken - My favorite by Vandana Rajesh of Cookingup something nice

Hope you all enjoy this dish as much as we did.Enjoy Father's day and have a happy weekend.




I made kheema rice with some leftover rice and leftover masala of kothu parotta.




Finally a big THANKS to Paati of En veetu samyal for sharing this recipe.

Click For Bri

Click ,is a monthly theme based food photography event hosted by Jugalbandi.This June edition they are back with a good cause.This month's theme is Yellow for Bri.From Jugalbandi, "Yellow signifies hope and enlightenment. Though the work of the LiveStrong Foundation, color Yellow has also come to signify the fight against cancer".To know how can you help, click here and to know more abot Brianna,click here.

My Entry for this event Corn on the Cob with Cheesy coriander flavored butter.Recipe adapted from a cooking magazine.

Ingredients

Butter - 6tbsp (at room temp)
Shredded pepper jack cheese - 1 cup (2 ounces)
Salt and pepper - as needed
Coriander leaves - 3tbsp ( finely chopped)
Corn, shucked,ends trimmed and cut into 1/3 rds - 8

Method

Stir butter and cheese,coriander leaves ,salt and pepper.Line a custard cup with plastic wrap and let some of it overhang.Pack in the butter mixture and smooth the top.Cover the butter with the overhanging plastic wrap.Refrigerate it until it is firm.(atleast 1 hr or up to a week).In a large pot of salted boiling water, cook corn until tender , about 2-4 minutes.Sppon the butter mixture on a serving plate.Serve corns alongside for rolling.

Corn on the cob



Camera : Canon Powershot Pro

I had received "Nice matters Award" from Jz of Tasty Treats last week.
Thanks a lot for the award JZ.Much appreciated and means a lot coming from you!!

Bread Pakoda

Bread pakodas, just like thool pakodas are made with stale bread.I found this recipe in a mallika badrinath cookbook a long back.Since then i have been making this delicious crispy pakodas.One of the many uses of stale bread.This is my entry to this month's Monthly Mingle - Appetizers & Hors'Doeuvres Hosted by Mansi of Fun and Food.


Ingredients

White Bread sliices - 10
Red onion - 1 (chopped fine)
Green chillies - 5 (chopped fine)
Turmeric powder - 1/4 tsp
Kadala maavu/Channa flour/Besan - 2tbsp
Yougurt - 1tbsp (well beaten)
Coriander leaves - 1 tbsp (chopped fine)
Oil - for deep frying
Salt - as needed

Method

Cut out the brown edges of the bread slices.Tear off the white part into small pieces.In a vessel slightly mix the bread slices with yougurt.Don't mush them.Let it rest for another 15 minutes.To this mixture add onion,green chillies,turmeric,channa flour,coriander leaves and salt.Slighlty mix so that everything comes together.With a fork and spoon, drop the mixture in to the hot oil for deep frying.Fry till they are golden brown.Drain the pakodas in a paper towel.Serve them with ketup or chutney.

Chicken Dosa/Kozhi Dosai

This was our sunday brunch this week....




Ingredients

Chicken - 2 breast pieces ( chopped into small bite size pieces)
Red Onion - 1 (chopped fine)
Greenchillies - 4 (chopped fine)
Turmeric powder - 1/2tsp
Chilli powder - 1tsp
Salt - as needed
Pepper powder - 1/2tsp
Dosa batter - as needed
Oil - 3tbsp

Method

Mix chicken,chilli powder,turmeric powder,salt and pepper very well.Marinate this mixture for atleast 1 hour ( it will taste good if you marinate overnight).In a heavy bottomed pan,heat 3 tbsp oil and fry the marinated chicken.Fry till chicken is golden brown.Take the chicken pieces out.In the same pan,(if needed add extra oil) fry green chillies,onion.Fry very well till onions are well roasted.Now add fried chicken into this.Add salt and pepper to this mix as needed.Mix well and saute till everything is well incoparated.Garnish with chopped red onion and coriander leaves.Make dosa and spread this chicken mixture into the dosa.Roll the dosa well with the mixture inside.Serve it hot.

Bell Pepper - Raspberry chutney

This spicy 'n tangy chutney is made with roasted bell peppers and raspberries.This is my entry for VOW-JFI "Bell peppers" hosted by Pooja of My creative ideas.




Ingredients

Red Bell pepper - 1 ( used store brought roasted bell pepper)
Raspberry - 10
Olive oil - 2 tsp
Sugar - a pinch
Red chilly powder - 2 tsp
Grated ginger - 1/2tsp
Salt - as needed

Method

Take out roasted bell pepper from the bottle and drain it in a paper towel.Chop it into fine piecesIn a sauce pan, heat olive oil.Add ginger and raspberry and saute them.As they started to cook, add roasted bell pepper,chilly powder,salt and sugar.Saute well and mush the gravy very well so that you won't get pieces of raspberry or bell peppers.Serve it with dosa,roti or bread.





Note : If you want reduce the tanginess (i hope this is the word, well u know what i mean :D), you can always adjust the number of raspberry.

Tomatillo Pacchadi

When mom was here, she was making this every other week.She was so fascinated to see "Paccha thakkali" in the local shop.She said,oh..you get even this here..:).Again this is a new vegetable she introduced to me on her visit.


Ingredients

Tomatillos - 3
Onion - 1
Coconut - 1/4cup
Jeera - 1tsp
Garlic - 1 pod
Curry leaves - a few
Turmeric powder - 1/2tsp
Red chilli powder - 1tsp
Oil -2tsp
Mustard seeds - 1 tsp
Urad dal - 1/2tsp

Method

Grind coconut,jeera,garlic and curry leaves into a fine paste.Slice onions and tomatillos.In a pan , heat oil and fry mustard seeds,urad dal and curry leaves.Add sliced onions and fry till they are soft.Now add the grinded coconut paste,red chilli powder,turmeric powder and fry till raw smell goes away.Finally add sliced tomatilloos ,salt and saute for a while.Add water if needed.Cook till tomatilloe are soft.Serve hot with rice.

Chicken Kabob and Baked chicken with Spicy Raspberry Sauce and Raspberry Smoothie

AFAM - Raspberry, as soon as Dee of Ammalu's Kitchen announced it, the first thing came to my mind was Little Meha blowing raspberries while i am trying hard to feed her cereal...:D.This month, i wanted to participate at any cost.So made two dishes using a single sauce.And a raspberry smoothie to wash all the spicyness down..:).





Chicken Kabob with Spicy Raspberry sauce







Ingredients

For the sauce :

Frozen Raspberry - 5 oz
Dijon Mustard - 2tsp
Tabosco Pepper sauce or red chilli hot sauce - a dash
Cayenne pepper - 2tsp
Salt - as needed
Sugar - 1/2tsp
Tumeric powder - as needed (optional)

For the Kabobs

Chicken breasts - 2 Pieces (cut into small dice)
Onion - 1 (cut into big pieces)
Red,Yellow bellpeppers - 1 each (cut into big pieces)
Bamboo skewers - as needed

Method

In a sauce pan, heat the frozen raspberries.Mash them well as they are cooking.Add mustard,sugar,cayenne pepper,salt and turmeric powder.Heat it upto a boil.(add water if necessary.Cool the mixture.In a ziploc bag, put the cut chicken pieces and add the raspberry sauce.Mix it well by mushing the ziploc bag well.Let it marinate for atleast a hour.

Skew the chicken,peppers,onion into the bamboo skewers alternatively.Set oven to Broil.Spray the broiling pan with nonstick spray.Place the bamboo skewers iinto the pan.Broil for abt 7 minutes and turn and broil for another 7 minutes..Baste this skewers with remaining marinade in between.Serve chicken kabobs with any rice pilaf.I served it with simple rice-peas pilaf.





Baked chicken with Spicy Raspberry sauce

Ingredients

Spicy Raspberry sauce - as needed
Chicken breasts - 2
Olive oil - 2tbsp
Salt - as needed
Pepper - as needed

Method

Preheat the oven to 350 degrees.Take the two chicken breasts and pound them well into flat pieces.Season them with salt and pepper.In a large oven proof skillet heat olive oil with medium high heat.When the oil is hot, add chicken breasts.Brown them on both sides by turning once.After browning switch the heat to low and add raspberry sauce.Bake this chicken in the preheated oven for about 25-30 minutes or until chicken is fully cooked through.Place the chicken in a serving platter and pour the remaining sauce over it.Serve it hot with any salad on the side.






Raspberry smoothie with Vanilla ice cream





Ingredients

Fresh or frozen Raspberry - about 10-12
Vanilla Icecream - 1 big scoop
Cream cheese - 2tbsp
2% milk - 1 1/2 cup
Sugar - as needed
Ice cubes - as needed

Method

Blend all the ingredients well in a blender.Garnish with fresh raspberries and serve immediately.

Bacon-Cheese sandwich

This is my entry to Sandwich Festival hosted by Anupama of Food-n-More.





Bacon-Cheess Sandwich




Ingredients

Bacon - 2 strips
Bread - 2 slices
Cheese - 2 slices ( mozarella)
Tomato - 1 sliced round
Onion - 1/2 sliced lengthwise.

Method

In a pan,cook bacon strips until they are crispy.Take them out and drain them in a peper towel.In the same pan with some bacon fat, saute the onions till they are slightly crunchy.Take them out.Place on bread slice in the same pan on medium heat.Start biulding the sandwich by placing cheese slices,then onions,tomatoes and finally bacon.Finish the sandwich using another bread slice.Press down the sandwich using a wooden spoon and keep it in the pan until cheese is melted.Turn over the sandwich and heat it till the bread is slightly toasted.

Ulli/Onion pacchadi,Pomfret fish fry

Ulli/onion pacchadi is a common side dish or you can it a pickle type in our home whenever there is sambhar.This dish goes very well with sambhar and rice.Very very easy to make.I served this with pompret fish fry and pudalangai/snake gourd sambhar

Ingredients

Red onion - 1 (chopped)
Green chillies - 3 (chopped)
Tamarind paste - 2tsp
Mustard seeds - 1/2tsp
Curry leaves - a few
Oil - 2 tbsp
Salt - as needed

Method

In a pan,heat oil and fry mustard seeds, green chillies and curry leaves.Now add chopped onion and saute till they become translucent.Now add tamarind and salt.Add water if needed.Let it boil till it thickens.Serve it with rice and sambhar.




Pomfret fish fry

Another tasty fish fry, i made this similar to this fish fry.Just have to make slits on the fish before applying the masala.

Rotisserie chicken fry/varuval and An Award

My mother's day gift from S was a Wok among other cooking sets, which i have been wishing for a long time now.Finally got it..:).Had to use it with my fav. chicken recipe.The recipe was Inji Pennu's Shredded chicken.An delicious chicken recipe for side dish or appetizer.I used rotisserie chicken instead of chicken breasts, which makes makes this recipe more simple.So here is the adapted recipe,


Ingredients

Rotisserie chicken - 1
Onion - 1 (Big and chopped fine)
Green chillies - 8 (chopped)
Pepper - as needed
Salt - as needed
Curry leaves - as needed
Oil - as needed (might need a little extra than the normal :))


Method

Skin the Rotisserie chicken and shred into pieces.In a wok, add oil and fry curry leaves,chillies and onion.Fry until they are dark golden brown.Now add the chicken, salt and pepper.Saute them in high heat and keep stirring.Addextra oil whenever needed.When the chicken turns into dark golden brown color, it's ready.Serve it as it is or as a side dish.I served this with hot rasam and rice.




Rotisserie chicken Fry/Varuval



Last week, i received "The YUMMY Blog" award from Asha of Foodie's hope."Yummy blog award is the award given to the blog with most yummy recipes/photos".Thanks Asha, it is truly an honor getting this from you.




As per the rules, here are my four of my most fav. desserts

1.Super moist chocalate cake

2.Pineapple Pudding

3.Ras malai

4.Lemon mousse


I love to pass this "The Yummy Blog" award to , well deserved fello foodies,

1.Sandeepa of Bong Mom's Cookbook

2.Zlamusha of Zlamushka's Spicy Kitchen

3.Sukanya Ramkumar of HOT N'Sweet BOWL

4.Vandana Rajesh of Cooking Up Something Nice

Thanks you all!!!

Aval/Poha Uppuma

Ingredients

Aval/Poha - 2 cup
Red chillies - 8-10
Curry leaves - a few
Oil - 2tbsp
Mustard seeds - 2tsp
Coconut - 1/2 cup (shredded)(optional)

Method

Soak aval by sprinkling just enough water for about 15 minutes.This aval i used was very thick, i got it from india.So this needed a bit more water and time for soaking up.Once aval is well soaked, heat oil in a pan.Fry mustard seeds,red chillies,curry leaves.Now add the aval and salt.Just saute for another 5-6 minutes on medium flame.Just before switching off the heat, add coconut.Serve hot as snack or breakfast.




Below is the shrimp fry made with small shrimps.

Simple Shrimp Fry

This is one of the family favourite dish.I make sure to make this whenever i buy shrimps.

Ingredients

Shrimp - 1lb (i used frozen)
Shallots/small onions - 1/2 cup(sliced thin)
Red chilli powder - 2tsp
Turmeric powder - 1/2tsp
Pepper powder - 1/2tsp
Curry leaves - a few
Coconut oil/veg.oil - 2tbsp
Salt - as needed

Method

Thaw the frozen shrimp and keep it aside.In a pan heat oil, fry sliced onion till they are dark golden brown.(almost crispy).Add curry leaves and chilli,pepper,turmeric powders and fry till raw smell goes away.Now add shrimp and salt.Saute them in high heat for first few minutes and then reduce the heat and cook until everything comes together.I served this with 'Arachivitta sambhar' and rice.This dish goes well with rasam also.Note : This would taste better if you use fresh shrimps.

Chenai/Suran-Channa cutlet

Ingredients

Suran/Chenai - 1 bag of frozen suran(approx: 1/2 lb)
Garbanzo beans - 1 can
Rice powder - 2tbsp
Onion - 1lb
Ginger - 1tsp (finely chopped)
Green chillies - 3tsp (chopped)
Turmeric powder -1/4tsp
Curry leaves - a few ( finely chopped
Salt - as needed
Oil- for frying

Method

Cook frozen suran in microwave for about 5-6 minutes.Boil garbanzo beans for 5 minutes in microwave.Drain the water.Take out 2 tbsp of garbanzo beans aside.Mash both suran and beans well.Add rest of the ingredients except oil.Mix everything well including kept aside 2tbsp of garbanzo and make it into small cutlets.Deep fry them till golden brown and serve hot with ketchup/chutney.

Chicken in Coconut milk gravy

This recipe was adapted from here.This original recipe was for Mutton, but i used the same for chicken.This came out well.

Ingredients

Chicken - 1lb (cut into medium sized pieces)
Potatoes - 2 (medium sized pieces and boiled)
Red onion - 1 (sliced)
Small onion - 5iced)
Ginger garlic paste - 2tbsp
Coriander powder - 2tsp
Chilli powder - 1tsp
Garam masala powder - 1tsp
Turmeric powder - 1/4tsp
Pepper powder - 1/2tsp
Green chillies - 2
Coconut milk - 1 cup (i use maggi's coconut milk powder)
Curryleaves - as needed
Oil - 3tbsp

Method

In a pan heat oil and fry both sliced onions, green chillies and curry leaves.Now add the masala powders.Sautre till the oil separates.Now add the chicken and salt and cook until chicken is fully cooked.Finally add potatoes .Now lower the flame and add the coconut milk.Heat for few minutes on low flame, don't let it boil.Serve this gravy with rice or roti.

Off to india...

Off to india for a short vacation , see you all in two weeks...

Carrot/green onion thoran and Simple Carrot halwa

While mom was here, she used to make this every week.One of her fav. thoran.She served it with rice and theeyal.


Carrot - green onion (scallion/spring onion) thoran

Ingredients

Carrot - 1 cup (shredded)
Green onions - 3/4 cup ( finely chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Turmeric powder - 1/2tsp
Oil - 1tsp

To grind coarsely

Red chillies -1
Jeera - 1/4tsp
Coconut - 2tbsp
Garlic - 1 clove
Curryleaves - as needed

Method
Grind the ingredeints listed above to a coarse paste.In a pan, heat oil and splutter mustard seeds, urad dal.Now add shredded carrot,salt and turmeric powder.Saute for few minutes until it is half cooked.Now add the chopped green onions.Saute well till everything is cooked.Finally add the ground coconut and saute until raw smell goes.Serve it with rice.

P.S : You can reduce the amount of green onions if u hate it's strong flavour.




Carrot halwa


I made this simple easy halwa with left over shredded carrot.

Ingredients

Carrot - 2 cup (shredded)
Condensed milk - 3/4 cup
Ghee - 2-3 tbsp
Cashews(fried) - for garnish

Method

In a heavey bottomed pan,heat ghee and add the carrot.Saute the carrot and cook well.Now add condensed milk and keep stirring.Cook until the halwa comes away from the edges of the pan.You can add more ghee if u like.Add fried cashews for garnish.

Arusuvai food chain - Puli Koddel

Asha of foodie's hope had send the secret ingredient for Arusuvai food chain.The secret ingredient was spice powder to make Puli Koddel.The package was filled with it's aroma and some goodies for my son as well.It had books, a cute thank you card and letter for me with the ingredient details and recipe.Thanks to Asha for choosing me and for sharing the special recipe.Much appreciated.I made the dish according to Asha's original recipe , but used brinjals.(Actually i didn't have any ash gourd!).I paired this puli koddel with "keerai masiyal" and "cauliflower thoran".Will share that recipes later.






This is Asha's recipe for Puli koddel.

Adjust the ingredients,chilli pd,salt and tamarind to your taste.
1.Season with ghee,oil,mustard seeds,cumin seeds,red chillies,curry leaves,hing and garlic(optional).
2.Add 1/2 cup of water mixed with enough tamarind juice,salt,coriander leaves and cook until raw smell goes.
3.Add 1 or 2 tbsp of Puli koddel powder or to taste and mix well.
4.Add cubed and cooked Ash gourd or any vegetable with it's water and simmer for few minutes until gravy thicken a little.
5.Serve hot with rice(or chapatis depending on the thickness of the gravy).

This dish came out really well and i am planning to experiment with the spice powder for more dishes.I took the pictures as soon as i made, so u can see the steam coming out of the dish...:)

Chilli chicken and Chicken Fry

Recipe adapted from here.I skipped ajinomotto from the original recipe and made it little spicer than the original.This dish turned out to be a hit.Both H and R loved it.I paired this dish with store brought 'kulcha naan' and home style kerala chicken fry.

Kerala Chicken fry

Ingredients

Chicken drumsticks - 6 (skinned)
Ginger garlic paste - 2tbsp
Red chilli powder - 2tsp
Tumeric powder - 1/2tsp
Salt - as needed
Vinegar - 1/2tsp
Oil - needed for deep frying

Method

Clean,pat dry and make big slits on the drumsticks with knife.Make a paste of rest of the ingredients except oil with just enough water.Let this marinate for 1/2 to 1 hour in the refrigerator.Heat oil for deep frying and fry the drumsticks till they are fully cooked on the inside and crispy on the out.Serve it hot with roti/rice.

Bread upma

Recipe adapted from my cousin sis V.Thanks V we enjoyed this one a lot.


Ingredients

Bread - 10 slices (toasted and cut)
Onion- 1 medium size (chopped)
Ginger garlic - 1tbsp
Green chillies - 3
Red chilli powder - 1tsp
Turmeric powder - 1/4tsp
Coriander - cumin powder - 1/2tsp
Mustard seeds - 1tsp
Tomato - 1
Tomoto paste - 1 6 oz can
kasuri methi - 1/2tsp
coriander leaves - for garnish

Method

Toast the bread pieces if they are little soft.Cut them into small squares.In a pan, heat oil and fry mustard seeds.Now add greenchillies,onion,gingergarlic and fry well.Now add all the powders and salt.After the raw smell goes add chopped tomato and tomato paste.Fry well till it thickens.Lower the heat and add bread slices.Do not mix it hard, just slightly mix it with a spatula until all the gravy is absorbed by bread.Garnish it with kasuri methi and coriander leaves.

Fish curry

This is MIL's trademark fish curry.The original recipe is from her MIL...:).My husband loves it so much and i try harder everytime to make it just like MIL.After almost 6 years, finally i am able to make it upto that mark...

Ingredients

King fish - 1-2lbs
Small pearl onion - 5
Tamarind - 1 small lime size(soaked in 1 cup of water)
Red chillies - 8
Pepper corns - 1tsp
Turmeric powder - 1/2tsp
Whole Dania - 1tsp
Garlic-1 clove
Jeera-1/2tsp
Coconut Oil - 2tsp
Curry leaves - a few
Mustard seeds - 1tsp
Coconut - 1 cup (shredded)

Method

Clean the fish pieces with little bit of turmeric.Grind coconut,1 pearl onion,curry leaves,dania,turmeric powder,garlic,jeera into a smooth paste.In a heavy bottomed pan,heat the grouded paste with the tamarind water.Boil this till the raw smell goes and the curry becomes little thicker.Add the fish pieces at this point and don't stir it.Boil it till the fish is cooked full.In a pan, heat coconut oil and fry mustard seeds ,curry leaves and sliced onions.Pour this into the fish curry.Serve hot with rice.

Thanks

It's been almost a two years since i started blogging.Still trying hard to keep it going.Yesterday Kalai gave me a much needed boost by presenting this award.Thanks to Kalai of Samaithu paarkalam for this award.

Soya cutlets

After trying out soya roast, i couldn't wait to try another recipe with soya.I found this granulted soya in the local market.It had a simple cutlet recipe on the back cover i had to try it.This my version of soya cutles adapted from the cover recipe.You can even bake these instead of frying.Here is my another cutlet recipe.


Ingredients

Soya - 1/2 cup (granulated)
Potato - 3 medium sized(boiled)
Mixed vegetables - 1/2cup
Green chillies - 4 (chopped)
Turmeric powder -1/2tsp
Garam masala - 1/2tsp
Ginger garlic - 2tbsp (finely minced)
Egg - 1 (beaten)
Bread crumbs - as needed
Salt - as needed
Oil - for deep frying

Method

Cook soya as per the package instruction and keep it aside.Boil potatoes and mash well.In a ot pan, heat 2tsp of oil and fry ginger garlic and chopped green chillies.After the raw smell goes add the boiled mixed veggies(i used frozen mixed veggies and boiled them in microwave).After sauting for sometime add potaoes, turmeric powder,garam masala and salt.Now add cooked soya and mix it well together.In a bowl take well beaten egg and put bread crumbs in a plate.Heat oil in a pan for deep frying.Make cutlets out of the veggie mixture and dip them into the egg first and roll them well into the bread crumbs.Fry it in the hot oil until golden brown.Serve it hot with ketup/chutney.

AFAM Announcement and Kadala Paruppu-Peerkangai kootu/Channa dal-Ridge gourd curry

Happy to know that AFAM is going on in full swing.I would like announce yet another host for AFAM.Archana of Archana's Kitchen will be hosting AFAM - Jul'08.I would like to welcome all who are intersted in hosting this event.

AFAM Update

Archana of Archana's Kitchen - JUL'08
Manju Mahadevan of Mirch Masala - AUG'08
Siri of Siri's corner - DEC'08

Kadala Paruppu-Peerkangai kootu/Channa dal-Ridge gourd curry

Ingredients

Kadala Paruppu/Channa dal - 1/2cup
Ridge gourd/Peerkangai - 1 medium sized (cut into snall pieces)
Kootu Podi - 2tsp
Turmeric Powder -1/4tsp
Red chillies - 4
Curry leaves - a few
Mustard seeds - 1/2tsp
Urad dal-1/2tsp
Asafoetida/Perungayam - 2 pinch
Oil - 2tsp
Salt - as needed

Method

Boil channa dal with just enough water,salt and turmeic powder for upto 3 whistles in a pressure cooker.Now add the cut ridge gourd into this channa and cook upto another whistle in the cooker.In a pan, heat 2 tsp oil and add mustard seeds and urad dal.Now add red chillies, curry leaves.Once they are fired add the cooked dal and ridge gourd mixture.Finally add kootu podi and salt(if needed).Serve hot with rice.

Rava Ladoo

Mom made these ladoo just before she left for india...This is my entry for Pooja's V-day event


Ingredients

Rava/Sooji (fine) : 1 cup
Sugar : 1 cup to 1 1/4 cup
Ghee : as needed
Cashews : 10-20 (halved)
Cardomom : 1 tsp (powdered)

Method

Heat ghee in a heavy bottomed pan.Add rava to it fry until nice aroma comes.Heat about 3 -4 tbsp of ghee and keep it aside.Mix sugar and rava throughly and add fried cashews and cardomom powder to this.Start making this mixture into balls using hot ghee.Try to include atleast a cashew piece in each ball.You can powder the sugar if you want and adjust the amount of sugar according to your sweet tooth.