kaipunyam.com: November 2008

Thursday, November 27, 2008

Thakkalikka (Tomato) Moru Curry

Ingredients:

Tomato 2 to 4
Coconut 1 1/2 cup
Garlic 2 to 3 pods
Shallots 3 to 5
Chilly 5 to 6
Curry leaves
Mustard seeds
Fenugreek seeds
Cumin seeds 1/2 Tsp
Turmeric pdr 1/2 Tsp
Curd 2 cup
Water
Salt
Oil

Cook together sliced tomatoes, chilly, curry leaves, shallots, salt, water and a pinch of turmeric pdr. Keep it aside. Grind together coconut, cumin seed, garlic, shallots and chilly into a paste. Add this paste and beaten curd into the cooked tomatoes and mix well. Boil it for few minutes in low heat and remove from fire. Season it with shallots, curry leaves, mustard and fenu greek seeds.

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Sunday, November 23, 2008

Quail (Kaada) Egg Pickle

Ingredients:

Quail Egg 20
Chilly Pdr 2 Tsp
Pepper Pdr 11/2 Tsp
Corriander Pdr 3 Tsp
Turmeric Pdr 1/2 Tsp
Meat Masala 1 1/2 Tsp
Perum Jeerakam (Saunf) 1 Tsp
Ginger Paste 1/2 Tsp
Garlic Paste 1/2 Tsp
Asafoetida 1/4 Tsp
Gingelly oil (Nallenna) 100 ml
Vinegar 25 ml
Water 1 cup
Salt
Oil

Boil 1 cup of water and allow it to cool. Boil the eggs, remove the shells and stripe it slightly. Keep it aside. Heat oil in a kadai and add ginger garlic paste. Saute it and add perumjeerakam. Reduce the heat and put corriander pdr, meat masala, turmeric pdr, pepper pdr and asafoetida. Combine it well and remove it from fire. Add chilly pdr, salt, vinegar and boiled water. After cooling down, put the boiled eggs into this and mix well. Refrigerate it in an air tight container. Care should be taken to consume the pickle at the earliest as they cannot be preserved like other pickles.

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Wednesday, November 19, 2008

Crispy Bhindi (Vendakka) Fingers

Ingredients:

Bhindi 2 to 5
Chilly pdr 1 Tsp
Pepper Pdr 1 Tsp
Corn Flour 1 Tbsp
Ginger Paste 1/4 Tsp
Garlic Paste 1/4 Tsp
Bread Crumbs 1 cup
Egg 1
Salt
Oil

Cut bhindi into two. Then steam it and keep it aside. Combine the rest of the ingredients into a thick batter. Dip the steamed bhindi in batter and roll it in bread crumbs and fry it.

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Saturday, November 15, 2008

Mixed Vegetable Dosa

[Click on image to view enlarged image.]

Ingredients:

Wheat flour 2 cup
Rice flour 2 Tbsp
Ginger 1 big piece
Capsicum 1 small
Mushroom 2 to 3
Onion 1 big
Chilly 1 to 2
Corriander leaves 1/2 cup
Turmeric pdr 1/4 Tsp
Corriander pdr 1/2 Tsp
Garam Masala 1/4 Tsp
Chilly Pdr 1/2 Tsp
Water
Salt

Combine the wheat flour, rice flour, salt and water together and make it into a fine batter. Keep it aside. Heat oil in a pan and add chopped ginger, capsicum, onion, chilly and mushroom. Saute and add chilly, turmeric, corriander and garam masala powder and mix it well. Saute it for another 5 to 10 minutes and remove from fire. After cooling down, put it into the batter. Add chopped corriander leaves and mix well. Then make dosa with this batter.
[Courtesy: Nisha Philips]

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

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Tuesday, November 11, 2008

Potato Spinach Masala

Ingredients:

Potato 3 med
Spinach 1 bunch
Onion 1 big
Garlic 4 to 5 pods
Ginger 1 small piece
Garam masala 1/2 tsp
Turmeric pdr 1/2 tsp
Corriander pdr 1/2 tsp
Chilly pdr 2 to 3 tsp
Curry leaves
Mustard
Oil
Salt

Clean and cut the spinach. Cook it with little salt and keep it aside. Boil the potatoes separately and cut it into medium pieces. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, onion, garlic and ginger. When it turns brown, reduce the heat and add chilly, corriander, turmeric pdr, salt and garam masala into it and mix well. Add boiled potato and cooked spinach into it and cook it for 5 to 10 minutes.

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Saturday, November 8, 2008

Veggie Soya Cutlet - Happy 100th Post...!!

Ingredients:

Soya 1 cup
Potato 2 med
Onion 2 med
Green chilly 5 to 6
Garlic 3 to 4 pods
Ginger 1 big piece
Pepper pdr 1 Tsp
Corriander pdr 1 Tsp
Garam masala 1/2 Tsp
Turmeric pdr 1 pinch
Bread crumbs from fresh bread 1 cup
Curry leaves
Maida 1 cup
Water as rqd
Salt
Oil

Boil water with salt. Cook soya in this water for 10 minutes. Remove from fire. After it cools down, squeeze out the excess water from the soya. Chop it well and keep it aside. Cook the potatoes, peel the skin, mash them and keep it aside. Chop the onion, ginger, garlic, curry leaves and chilly well. Heat oil in a kadai. Add the chopped vegetables and saute it. Add the chopped soya, salt, turmeric pdr, garam masala, corriander pdr and pepper pdr. Saute well till it becomes dry. Keep it aside. After cooling down, add the mashed potato into this mixture and mix well.

Mix together maida, little salt and adequate amount of water to make a batter. Keep it aside. Make bread crumbs from fresh bread by using a chopper or food processor. To make the cutlets, dip it in maida and roll it in fresh bread crumbs and fry it.

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Wednesday, November 5, 2008

Green Onion Pepper Chicken

Ingredients:

Chicken 1 kg
Onion 3 big
Green onion 1 cup
Ginger paste 1/2 Tsp
Garlic paste 1/2 Tsp
Pepper pdr 1 Tbsp
Corriander pdr 1 1/2Tsp
Turmeric pdr 1/2 Tsp
Garam masala 1/2 Tsp
Tomato sauce 1 Tbsp
Red chilly paste 1Tsp
Vinegar 1 Tsp
Salt
Oil

Cut the chicken into medium pieces. Marinate the chicken with turmeric, corriander, pepper pdr, garam masala and vinegar for 1/2 hour. Cook the chicken and keep it aside. Heat oil in a pan and add onion. When it turns golden brown, add ginger-garlic paste and mix well. Add the cooked chicken into this and saute it. Add green onion, tomato sauce and chilly paste into chicken and saute continously till it turns dry.

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Sunday, November 2, 2008

Shortbread

Ingredients:

Unsalted Butter, at room temperature 1/2 cup
Caster Sugar 1/2 cup
All Purpose Flour 1 1/4 cup
Rice Flour 1/2 cup
Baking pdr 1/4Tsp
Salt 1/4 Tsp

Preheat the oven to 160 deg C/ 325 deg F. Grease a cake pan and keep it aside. Beat the sugar and butter together until light and fluffy. Sift over the flours, baking pdr and salt, and mix well. Press this mixture into the greased pan, smoothing the top with a spoon. Bake it for 40 to 45 minutes.

Courtesy: 1001 Recipes

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

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