Gobi Manchurian

Ingredients

Cauliflower 1
Capsicum 1
Onion 1
Ginger garlic chopped
Green chilles 5
Maida 1 Tspoon
Cornflour 1Tspoon
Riceflour 1Tspoon
Red chilly powder 1tsp
Chicken 65 powder 1tsp
Soysauce 1spoon
Soychilli sauce little
Tomato sauce ( req)
Salt


Method :

Wash and cut cauliflower into small pieces. Make a paste with maida,cornflour,red chilly powder,riceflour,chicken 65 powder and salt. Dip cauliflower into the paste and deep fry till it turns crispy. Keep it aside and let it cool.

Heat oil in another pan and fry onion with some chopped Giner and garlic. Add Capsicum and fry for few mins. Now add all sauces with some red chilly powder and sprinkle some water. Add the fried Gobi and stir for few mins in low flame.
Garnish with corriander leaves.

This Gobi manchurian is my favourite and tastes gud when served with Fried rice.

Fish Curry

Ingredients

Fish (Tilapia / salmon)
Small red onion 1cup
Onion 1
Tomatoes 2
Ginger & Garlic (chopped)
Redchilly powder 2 tspoon
Dhaniya powder 2tspoon
Turmeric powder 1 pinch
Tamarind paste ( juice 1 cup)
curry leaves
Salt

Method :

Wash and cut fish into desired size and keep aside. Grind some ginger garlic with half onion, 1 tomato , 1 spoon chilly powder, 1 spoon dhaniya powder. Make a fine paste and keep aside.

Heat oil in a pan,season it with some small onions and curry leaves. Add the remaining chopped onions,tomatoes,chopped gingergarlic to it & keep frying for sometime. Add turmeric powder,redchilly powder & dhaniya powder with some salt. Now add the ground paste and stir.

Mix the tamarind paste to it and add desired quantity of water. Bring it to boil.when oil seperates its the rite time to add the fish. Reduce the flame and cook for about 10 mins.

Turn off the stove after 10 mins. Make a dry powder of pepper and jeera and add to the curry finally. Garnish with Curry leaves.

This fish curry goes well with White rice or idli/Dosa.

Chicken 65 & Shrimp 65

Chicken 65 is one of the favourite appetizer liked by all age groups. I would like to share my style of making Chicken 65. The same recipe can be used for Shrimp 65 too.


Ingredients :

Chicken 1 kg
Chilly powder 2tspoon
Turmeric powder ( 1/2 spoon)
Ginger garlic paste 1tspoon
Curd 1spoon
Corn powder 1spoon
Pepper powder 1spoon
Limejuice ( req)
Chicken65 powder ( shop) 2tspoon
Garam masala ( little)
Food color
Egg white


Method:

Wash and cut chicken into small peices. Add the above mentioned ingredients and mix well. keep it the refridgerator overnight. Fry it in low flame till it becomes crispy !!!

Use the same ingredients for Shrimp also.

Delicious Chicken 65 ready !

Egg Paratha

Dont worry if you have any leftover Chappaties. You can make delicious egg paratha in no time.

Ingredients:

Chappaties 3 or 5 ( as desired)
Onion 1
Tomatoes 1
Curry leaves
Chilly powder 1/2 tspoon
Pepper powder 1/2 tspoon
Green chilles 4
Fennel seeds
Egg 2
Garam masala ( optional)


Method :

Cut the chappaties into small peices and keep aside.

Heat oil in a pan , add onions ( cut length wise) and curry leaves. Fry till golden brown and add chopped tomatoes. Add egg to it and mix well. Later add the chappati peices with some chilly powder, pepper powder and salt. Mix well.

If dry, add some oil and mix again. Check salt and garnish with curry leaves.

Instant Egg paratha ready to eat !

Vadakari

Vadakari and idly is Sunday Special in my Mom's place. We usually pack idly and vadakari when we go on a pilgrimage. Very easy to prepare and Delicious too.

Ingredients:

Channa dhal 2 cups
Onion 2
Tomatoes 2
Green chilles 3
Spices ( cinnamon, cloves,elachi, fennel seeds )
Ginger garlic paste 1 tspoon
Chilly powder 2 tspoon
Turmeric powder 1/4 spoon
Dhaniya powder 2tspoon
Corriander leaves
Curry leaves
Salt


Method :

Soak and grind the channa dhal with little water. Make small balls out of it and steam cook in the idli cooker for about 10 mins. When it is done transfer the cooked balls and break it into small peices. keepaside. Grind all spices with ginger garlic. If desired grind green chilles with it !

Heat oil in a pan add the remaining spices, onions and curry leaves. Fry till golden brown. Add the groundpaste and fry for sometime. Add chilly powder, trumeric powder and dhaniya powder and little salt to it. Steam cook for about a minute. Later add chopped tomates and chopped corriander leaves.

When the tomatoes are well cooked add the cooked channadhal balls and mix well. Add desired water, salt and bring it to boil till oil seperates. Make a thick Curry and remove frm stove.

Hot Vadakkari is ready to be served with Idlis.

Kozhi Kurma

Ingredients

Chicken 1/2 kg
Onion 1
Tomatoes 2
Ginergarlicpaste 2tspoons
Spices ( cinnamon, cloves, cardamom)
Corriander leaves
Redchilly powder 2 tablespoons
Dhaniya powder 2tspoon
Turmeric powder
Coconut milk / ground coconut
Salt to taste

Method :

Heat oil in a pan , add spices and chopped onion. Fry till golden brown. Add ginergarlic paste and keep stiring for few minutes. Wash and add chicken in the pan along with little turmeric powder. Cover the pan with a lid and allow chicken to cook for a while. Now add redchilly powder and dhaniya powder chopped tomatoes and check salt. Pour a cup of water in the chicken & pressure cook for 2 whistles.

Open the pan and now add the ground coconut paste / coconut milk and allow it to boil for 5 mins only.
Then garnish with Corriander leaves.

Yummy Kozhi kurma is ready. Perfect combination for chappathi or Coconut rice.

Minced Meat Puffs ---- Maria illam Special

Minced meat puffs is " Maria illam's" festival special ! Maria illam is our fly name and this recipe has been passed on frm one generation to another. This is another recipe which i learnt frm my motherinlaw. We usually make puffs only during Christmas, Newyear and Easter ! This snack is really delicious when served hot frm Stove ! Preparing this snack involves lot of teamwork, every member in the fly is involved so there's lot of fun during the festive season....!

Ingredients

Maida flour 4 cups
Minced meat 1/2 kg
chopped onions 1cup
chopped beans 1cup
chopped Carrots 1cup
chopped Potatoes 1cup
Peas 1cup
Chopped giner garlic
Green chilles 5
Corriander
Curry Leaves
Chillypowder 1 tsp
Turmeric powder
Garam masala
Salt

Method :

Wash and cook the minced meat with little salt and turmeric powder. Allow the meat to cook for 5 -6 whistles. Keep aside.

Heat oil in a pan, add chopped onions, chopped green chilles, curry leaves and fry till it turns golden brown. Add chopped ginger & garlic and keep frying for some time. Now add all the chopped vegetables along with some chilly powder, turmeric powder and salt to taste.

Steam cook the vegetables for some time. When it is half cooked, add the cooked minced meat without water. Later add garam masala and chopped corriander leaves. Keep stiring occasionally and simmer the flame. Cook for about 15 mins.

Transfer the Stuffing ( Poornam) into a plate and leave it open for the moisture to evaporate and the stuffing to become thick.

Mix the maida gently with salt and warm water and knead to a soft dough. Make small balls and spread like how we make puris. Take one spoon full of stuffing ( poornam) and pack it inside the dough. You can either use a fork or a puff maker (Somas aachi) to make it into a desired shape as shown in the above picture.

Once u finish all the stuffing and packing keep it aside. Heat oil in a pan and fry the puffs in medium flame till it turns golden brown.

Delicious Puffs ready to be served hot with Wine !

Mutton Biriyani

This Mutton Biriyani recipe is my Mamiyaar's Spl !!!! I learnt it frm her. She usually prepares Biriyani in a big vessel ( Addupu mooti ) in the backyard of our house which adds more flavor to her Cooking ! I have tried my best to bring out the same flavor. Some of my frds have tasted my Mutton biriyani and now its has become one of their Favourite Dish ! But my mother in law is yet to taste my Mutton Biriyani ...! Hope i'll get thru ..............

Ingredients

Mutton 1kg
Basmathi Rice 3 cups
OliveOil 5
Ghee 2spoon
Onion 3
Tomato 3
Gingergarlic paste 3 tablespoons
Spices ( cinnamon, Cloves, cardamom)
Mint Corriander
Green Chilles 12
Curry Leaves
Chilly Powder 1 Tspoon
TurmericPowder
Curd 1Tspoon
Lime Juice ( req)
Salt
Water/Mutton soup 1:1/2 ratio

Method :


Wash the meat add some red chilly powder , turmeric powder and salt and cook the meat in a pressure cooker. Allow the meat to cook for atleast 5 whistles.

Grind ginger garlic and all the above mentioned spices and make a paste. Wash and soak Basmathi rice in cold water for just 10 mins only. Cut onions lengthwise and slit greenchilles and keepaside. Now heat oil and ghee in a pan and fry onions, green chilles and curry leaves. Keep stiring till it turns golden brown. To this add chopped tomatoes and cook for sometime. Then add ground paste ( gingergarlic and spices).

Fry for sometime with a closed lid. Add the cooked meat without water and stir well. If you want a spicy biriyani you can now add red chilly powder and turmeric powder...then add chopped mint and corriander leaves...let it cook for sometime.

Later add little curd and salt to taste. When oil seperates its time to add the mutton soup ( 1:1/2 ratio) and required water ( for 3cups rice put 4 1/2 cups water). Mix well and add a tspoon of lime juice.

Allow it to boil , then add the soaked rice and cover the pressurecooker. when steam comes out put the weight and simmer the flame and cook 8 mins only. once the steam sets down open the cooker and sprinkle some food color & transfer in a serving bowl.

Delicious Mutton Biriyani is ready to eat ! Isn't simple and easy !

Goodluck !!!