Thursday, July 22, 2010

Ladies Finger Curry -Vendakai Curry




Ingredients
Ladies finger-250 gms
Mustard seeds-half tsp
Onion,chopped-1
Coconut ,grated-1 tbsp
Chilli powder -1 tsp
Rice flour/besan flour-1 tsp
Curry leaves-8-10
Salt to taste

Method
1.Chop the vegetable into fine slices
2.Fry mustard seeds,onions and curry leaves in oil
3.Add the vegetable to it and saute them till it is cooked 
4.Sprinkle the salt and chilli powder and fry them well
5.Sprinkle the rice flour and saute them till it turns crispy

Tuesday, July 20, 2010

Modagam

Modagam is a deep fried kozhukattai/modak...Whenever i hear the word "modagam",I remember a song which my dad plays every morning in my childhood..I got up many times hearing the song "Modaga Kaiyal Unakku mudal vanakam..." sung by Sirkazhi Govindarajan...
Ingredients
Coconut-1 cup
Jaggery-1 cup
Wheat-4 cup
Maida-1 cup
Salt to taste
Ghee-2 tsp
Method
1.Mix Maida,Wheat and salt and make tight dough with water,
knead it well and rest it for half an hour.
2.Melt jaggery in 1/4 cup of water ,when it thickens,add coconut and ghee
3.Cook until it goes unsticky to pan
4.Make small poori ,stuff the coconut mix and pull the poori dough up ,and press altogether
5.Deep fry them in medium flame until it turns golden brown (it takes time to fry)

Monday, July 19, 2010

Pepper Crab Fry


Pepper Crab Fry

Ingredients
Crab-half kg
Onions,chopped-3
Tomato,chopped-2
Ginger garlic paste-1 tsp
Coconut,grated-half cup
Pepper-1 tsp
Cumin-1 tsp
Coriander seeds-1 tsp
Turmeric powder-1 tsp
Chilli powder-1 tsp
Green Chillies,slited-2
Salt to taste
Oil to shallow fry

Method
1.Fry onions,tomato,green chillies and ginger garlic paste in oil
2.Dry roast pepper,cumin and coriander seeds 
3.Powder the spices with coconut to a fine paste
3.Add them to frying onions with turmeric,salt and chilli powder
4.Add the crabs and fry them until its cooked and roasted.


Friday, July 16, 2010

Onion Chutney



Onion Chutney

Onion-1 cup
Red chillies-4-5
Tamarind-a lime size ball
Fenugreek seeds-1 tsp
Oil-2 tsp
Salt to taste

1.Fry the fenugreek seeds and keep aside
2.Fry the onion and redchillies
3.Grind all at once into smooth paste.

Monday, July 12, 2010

Strawberry Lassi

Ingredients
Curd-2 cups
Strawberry-10 to 15
Milk-1 cup
Sugar or Salt to taste



Method
Blend all the ingredients and chill them



Friday, July 09, 2010

Grand Sweets and Snacks-Review


Grands Sweets and Snacks is one stop,where u can find me every alternate day...Its a complete Vegeterian  where i hang out for a filter coffee , my supper or the dinner too....I am grown up in homecooked  food a lot ,of course with grands sweets in adyar...They have complete different business ,cant even think to be compared to other sweet n snack sellers..Thats y they r popular worldwide...



The grands sweets is located in home not as shops...They have a factory in ambatur from where the food is distributed to annanagar and adyar branch...The sweets and snacks really made with ghee to best,with not thegatifying...It never get spoiled and done with the double seal packing by gloved hands...


Flowery welcome


Bengali Sweets
  


Savories


Podis and Instant Mixes


Yum Yum Sweets


Grands Sweets is quit costly for laymen ,they have a trick selling the broken and yesterday sweets and snacks,in half price!!!!!


They give free food in thonnai at 11 am and 6 pm after their prayers..
I have seen,many VVIPs standing in queues to get the thonnai 's,while ghee drools from the hot steaming rice




Evening @ 4 pm,the real heaven for foodies


 Onion Rava dosa..I luv their sambar and stew like kurma..


Kulipaniyaram


Appam


Isn't that Perfect??


Steaming Idlies and Idyappams


Poli in action


Seat out...Though this place is hot,i dont bother to sit and snack myself...They have limited menu,but they serve it to best....

A must visit ,who goes abroad and place to hang out for south indian snacks...
I am sure,u wont be complaining for...

Check their website and in facebook

Monday, July 05, 2010

Ramzan Biryani


I had a muslim friend Ramzan who cooks the best food and feasts in sundays...She makes excellent biryani and invite us for dinner...Her biryani is quit popular among people...She even packs a box to take home,so i need not have to cook for next day...Whenever she visits my home,she make fun of me how i cook biryani(early stage)...She asks hw cud u make biryani with just one or two onions...I luv when she asks me like it,so i cud learn it in full swing from her...I asked her to show me hw she makes it,damn..She drilled me like anything...It took nearly 3 hours to make her excellent biryani...





Wash the rice of 1 kg and soak it for 20 minutes
Dont over soak,the rice will break...drain the water after 20 minutes and keep it aside


Dry Roast one tbsp of Coriander Seeds
(dont add so much,cos it subsides the other spices)


Dry Roast the Cumin-1 tsp,Cloves-4-5,Star Anise-2,Cinnamon stick-2 inches
Can add more ,if u want more flavor


Add all the roasted spices to blender and pulse it to fine powder..
Keep it closed until u add them to biryani


Take 450 gms of onions , 400 gms of tomato and total of 250 gms of fresh ginger and garlic
If it u r in india,use large onions and country tomatoes
If u r in usa,take 3-4 big onions and Roma tomatoes


Grind Ginger and Garlic into fine paste


Get one bunch of mint and coriander leaves
(like equal amount of onions u added)
Can add slited 2-3 green chillies


Fry the onion with a bay leaf and a cinnamon stick-1 inch
Use oil or ghee-250 ml


Add tomato ,Mint and Coriander leaves


Add the ginger and garlic paste and the spice powder.When it is fried,
add sufficient amt of chilli powder(2 tsps) and Salt
Add 2 tbsps of curd 



Add the meat of 1 kg and cook them well
If it is red meat,pressure cook them and add to this


Boil the 10 glass of water with salt(one tsp) and oil
Add the rice and cook 6-7 minutes
Dont over cook the rice...cook it  to 3/4th  and drain it immediately
The ideal time of cooking the rice takes 5-6 minutes..
But the rice will cook in fraction of seconds,so keep watching and drain it at right time
(The rice seems to be cooked,but when u press ,it break into like raw rice)



Take a thick bottom pan and layer the rice and the masala simultaneous
The trick part is to leave some rice of 1 cup,so add the rice according to right amt of masala u got..
Close with tight lid and slow cook them for 30 minutes




Yummy biryani is ready



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