Monday, June 24, 2013

Keerai Masiyal/ கீரை மசியல்





This is the usual method how i make keerai masiyal at home..u dont need paruppu/dal to make this masiyal

Ingredients
Spinach leaves or any green leafs-1 bunch
Onion,chopped-half cup
Cumin-half tsp
Red chilli -1 -2 nos
Garlic-3-4 cloves
Turmeric-1/4 tsp
Salt-1/4 tsp
Curry leaves-3-4 leaves
Boiled Corn -1/4 cup

Method


1.Heat a pan,add oil,sprinkle cumin seeds,onions and saute till it turns transculent..Add red chillies and curry leaves and stir a while..Sprinkle some hing now if needed


3.Add the washed spinach leaves 


4.Add the garlic cloves




4.Add half cup of water and close the lid for 4-5 minutes until the greens are well cooked
(Most of the green leaves dont need water,it shrinks and leave some water)



5.Grind the spinach into fine paste..the masiyal is ready..Add the cooked sweet corn and serve...
Enhanced by Zemanta

Friday, June 14, 2013

The movies-Restaurant Review for CFG Showcase

The month of may just gone in a flash..We travelled a lot and before the vacation ends,we hit the Spring in for CFG showcase which is another awesome CFG evening i ever had in chennai..Dont blame me for praising every eatout/showcase , i went for CFG...The friendly cfgians pampering catch ups , and entertaining with loads of food and talks..The buffet dinner was ready at 7pm and also the alacarte carries some continental dishes too..This is the only restaurant i rushed for lunch for second time after CFG showcase.



As soon as u stepped in,u cant stop glancing all over the posters of movie stars if you ever dreamed to be the one!..A movie will be screened at a corner,the little wide spread of buffet waiting at the other side..The place is accessible from 11am to 11pm and the buffet timing will be 12-3pm and 7-11pm and the alacarte is also available 













The above dishes were served for buffet..From the desserts to the salads everything tasted better than the best..We got a pineapple beverage as welcome drink,since it didnt taste good,we asked to replace it..Then they brought an exotic blue curacao kiwi drink that won everyone's tastebuds..The below starters were served,unluckily there is no vegetarian among the group ,there is no paneer dishes as well..



Corn patties and quesadilla


Grilled meen varuval


Buffalo chicken,but the indianised version-must try



Peshwari tandoori murg



Malabar parotta(must try) and some biryani.To me,the taste of biryani was highly spiced with cinnamon and cloves and all the biryani tasted similar without the meat flavour...


In the list of curries,i prefer to try again the zafrani malai kofta,phad pack tho,chettinad and kongunadu style curries..The fried rice is a perfect fix for kids..For adults,i would suggest for parotta and some curries..


The blacken fish is also the must try appetizer ,i loved the meat which is well cooked with cajun spices



The banoffee pie stood out the best among chocolate mousse and the gulkand...During the second time of my visit,I choosed from alacarte menu which costs a bomb..Sure ,everything priced in $$$  but in ₹.. But the lunch buffet costs Rs.399/- and dinner buffet for Rs.699/- The service is much good in the way they are willing serve on request even if the dish is not in the menu...


The menu carries both indian and continental food.As soon as you order your food,u can read all the movie related news on the posters,so as you leave you will also get hooked up with " the movies " too!!

Located next to The palmgrove hotel
Address: The Spring ,11, Kodambakkam High Rd, Nungambakkam, Chennai, Tamil Nadu 600034
Phone:044 2821 3311
Enhanced by Zemanta

Saturday, June 08, 2013

Madras mutton curry




I never get mad at things in my life and never ran to death or not obsessed with do or die attitude...I just take everything in flow of my life..Time to stop pretending and lets go mad about "MAD"ras mutton curry..This is not authentic recipe,but it is just an easy breezy recipe anyone can do..A perfect mutton dish slow cooked with onions and aromatic spices

Ingredients
Sesame oil-6 tbsps
Cloves-3 nos
Cardomoms-3 nos
Cinnamon stick-2 (2 inches)
Onions-2,sliced
Ginger-2 inch,grated
Garlic-6 cloves,chopped
Chilli powder-1/2 tsp
Kashmiri chilli powder-1 tsp
Turmeric powder-1 tsp
Mutton pieces-600 gms
Yoghurt-6 tbsps,beaten
Cumin seeds-1 tsp
(Roasted and powdered)
Salt to taste



Method
1.Heat oil in a pan,add cloves,cardamons and cinnamon.When they crackle,add the onions and fry until soft.
2.Add ginger and garlic and all spice powders(chilli powder,kashmiri chilli powder,turmeric powder,cumin powder).Fry for two minutes(without burning it)
3.Add the mutton and fry in medium heat until oil floats on top
4.Add the yogurt and salt ,mix and close the lid.Cook in low flame for 30 minutes or till meat is tender and well cooked...

The measure of normal chilli powder can be adjusted according to ur wish...

Happy sunday feasting!!
Enhanced by Zemanta

Wednesday, June 05, 2013

Corn and Cheese (Veg) Frankie


One of the popular street food by tibbs sold in all supermarket outlets in chennai,people standing outside staring the making of frankies and gorging on some of the delicious ones..I guess,the kathis roll are gone ,since kneading is such pain to do it..The frankie is easy one , not very chewy chapathi,the easy perfect bite every little teeth can do..Hansika hates when i say chappathi for dinner rather frankie..Period!!

Ingredients
Sweet corn-100 grams
butter-1 tbsp
Garlic -6-8 pods
Spring onions-1 bunch(only onions)
Red and yellow bell peppers,chopped-1 cup
Green pepper,chopped-1/2 cup
Red Chilli powder-1 tsp
Chat masala powder-1 tsp
Zeera powder-1/2 tsp
Coriander leaves-handful
Amul cheese slices-8 slices

Method
1.Heat pan and melt butter.Stir in the garlic and saute for a minute
2.Now ,add american corn and stir a couple of minutes
3.Add the powders,chilli,chaat masala,salt and zeera powder.Saute
4.Then add in all the bell peppers and spring onions.Mix well
5.Finally garnish with coriander leaves

Frankie 
Ingredients
Maida-250 grams
wheat flour-3 tbsps
Oil-2 tbsp
Water-150 ml(approx)
Onions,chopped-1 cup
Green chillies chopped(2 nos) mixed with 1/3 cup of vinegar for dressing

Method
 1.Make medium size balls out of the dough.Roll each ball into thin chappathis


2.Place the chappathi on the tawa and roast on both sides coating one side with oil


3.Once cooked,remove it from tawa,cut the cheese slices and place in center of the frankie


3.Next,take 2 tbsps of chopped onion ,spread it diagonally in center of the frankie


4.Place a tbsp of corn masala on top of onions and sprinkle the green chilli on top(as needed)
5.Roll the frankie into tight and place them on tawa and serve hot.

Saturday, June 01, 2013

Prawn Tikka

                               

 It been a while i made prawns at home,me and dh love seafood,when little one never likes it..The prawn thokku and rasam is the divine-nic combo we both loves to have at home..But i like other dishes too,my most favorites are prawn momos from azzuri bay and volcano prawns from Cascade...Prawns has tender flesh hardly needs 2-3 minutes to cook...I dont own a bbq griller,remind you i live in mylapore sandwiched between iyengar and iyer families on the floor..I dont want them to be chased by the smoky aroma...I just skewed all the prawns and capsicum in skewer and tossed them in tawa ,the holy juice of prawns also saved by itself...Its an addictive appetizer for the social gathering..


Prawn Tikka
Ingredients
Prawn-300gms
Ginger garlic paste-2 tsp
Hung curd-2-3 tbsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Cumin powder-1/4 tsp
Gram flour-1 tsp
Kasuri methi-1/2 tsp
Butter/Oil for basting and salt to taste

Method
1.Clean and devein the prawn.Marinate with ginger and garlic paste..
Set aside for 20 minutes
2.Now mix curd,red chilli powder,turmeric powder,cumin powder and Kasuri methi.Add garam flour and salt to form a thick paste
3.Add the prawns to the curd mix.Set for an hour
4.Finally baste butter,skewer the prawns and cook on a charcoal griller or a preheated oven@ 300C degrees.
5.Serve hot with mint chutney/dip

Mint Chutney/dip
Ingredients
Mint leaves-1 cup
Coriander stem and leaves-1 cup
Curd-1/2 cup
Garlic-4-5 cloves
Green Chillies-2-3 nos
Chat masala-1/2 tsp(optional)
Cumin powder-1/2 tsp(optional)
Salt to taste
Method
1.Grind mint ,coriander,garlic and green chillies with water until u get smooth paste
2.Mix the mint-coriander to curd and beat it nicely
3.Add salt,chat masala and cumin powder.Serve chilled



More Recipes

Recommended Post Slide Out For Blogger

Related posts