Sunday, 29 December 2013

Cabbage Kootu / முட்டைக்கோஸ் கூட்டு

cabbage - 100gm
moong dal - 1/4 cup
onion - 1(small size)(optional)
turmeric powder - 1/4 tsp
oil & ghee  mix - 2 tsp
mustard - half tsp
urad dal - 1/2 tsp
dried red chilli- 1
curry leaves - few
asafoetida - pinch
salt - to taste.
to grind:
grated coconut - 2 tbsp
green chilli - 1
cumin  seeds - 1/2 tsp

Steps to follow:
Soak the moong dal for 30 minutes, nicely cut the cabbage and onion  and keep aside. grind coconut, green chilli ,cumin seeds together  keep aside.

In a small pressure pan add moong dal, cabbage, turmeric powder ,add needed water or  1 cup water and cook for 2 whistles.
After pressure released open and add grind coconut and mix well. Add salt to taste.
Let it boil for 2 minutes.
Heat oil in a pan add mustard seeds,urad dal when it pops add dry chilli and curry leaves. (onion is optional)Turn off.
Immediately transfer the tempering  to cooked cabbage dal.

Mix and serve with hot rice or chappathi.

Saturday, 28 December 2013

Shark Fish Puttu / Sura Puttu / சுறாப் புட்டு

This attractive fish dish is given a special lift by adding more onion and some garlic.Traditionally this dish is made with shark fish but equally delicious if other fish is substituted.
skinless shark fish pieces - 400 - 500 gm
oil - 4 -5 tbsp
mustard & urad dal - each 1 tsp
fennel seeds - 1 tsp (optional)
curry leaves - few
finely chopped onion - 500 gm
finely chopped green chilli - 4
finely chopped garlic flakes - 10-15
grated coconut - 4 tbsp
lime juice - 2 tsp
salt & pepper - to taste
chopped coriander leaves  to garnish - 2 tbsp

Steps to follow:
Rinse the fish pieces thoroughly and drain the water.

 Boil the fish pieces with one cup water for five minutes and switch off the stove, if any water left drain it. While boiling adding turmeric powder is optional. I like my sura puttu to be white in  colour, so I  didn't add turmeric powder.
 Allow the boil fish to cool for few minutes.
 When the fish cools down shred the fish pieces with fingers and remove the bones if any.
 Heat oil in a large heavy bottomed pan add mustard and urad dal, allow mustard seeds to crackle, add curry leaves. Then add finely chopped onion ,chopped garlic and chopped green chillies. one by one. Add some salt. Saute well in a slow medium flame for at least 10 - 15 minutes.
 Then add the shredded fish and mix well. Saute for few minutes till it blend well.
 Add grated coconut and fresh ground pepper to taste,  mix again. Check the salt.

Garnish with chopped coriander leaves and sprinkle lime juice to taste, mix and serve.
It suits well with rice ( even goes well with briyani) and chappathi. Kids would love to eat this.

Wednesday, 25 December 2013

Vegetable Sizzlers

This is my own version, you can also make up to your taste and enjoy !
mixed vegetables - half kg - your choice.
(baby potatoes,carrot ,beans, broccoli,cauliflower, zuccini, capsicum,tomato, onion)
tandoori masala or tikka masala - 1 tbsp
tomato sauce - 1tbsp
soy sauce - 1 - 2 tsp
olive oil - 1 +1 tbsp
salt - to taste.
cabbage leaves - 2  for garnish
optional: for sauteing 
chopped ginger & garlic - 1 tbsp
chopped green chillies - 1 tsp

Steps to follow:
Rinse the vegetables.
 Peel the potatoes and  boil it  and then add cauliflower and broccoli florets& add some salt  to that,half boil the cauliflower and broccoli.switch off the stove.After few minutes drain and keep aside.
Then chunk other vegetables and keep ready.
 Combine all the vegetables in a bowl.
 Sprinkle masala and 1 tbsp olive oil and salt to taste.
 Mix and marinate for 1 hour.
Chop the ginger, garlic and green chilli.

In a heavy bottomed pan add remaining 1 tbsp olive oil and (add finely chopped ginger,garlic,and green chillies  saute well(this is optional)  all marinated veggies. Cook crispy in the medium flame.And finally add tomato sauce and soysauce mix well and switch off.

You can also serve hot  the veggies in the pan  directly  to the table  or in the sizzling plate.

Mean while heat the sizzling plate. When it is hot add, spread cabbage leaves and switch off the stove. Transfer the veggies from the pan to sizzling plate. For the sizzling effect sprinkle oil & water mix. Handle the sizzling plate very carefully.
Serve hot. Yummy vegetable sizzlers are ready to serve.

Serves - 4
Sending this to Eat vegetables and stay healthy @ Samayaldiary  & Justeat and 

Cooking with green @ Easy Indian Recipes.

 Gaythri's Walk through memory lane @ Poornima's Cook Book.

 Priya Suresh's Vegan Thursdays, an vegan event running twice a month.

Saturday, 21 December 2013

Nutella Egg Sandwich

bread slices - 3
nutella spread - 3 tsp or more
butter - 2 tsp
oil - 1 tsp
egg - 1
salt and pepper to taste
 Serves - 1
Steps to follow:
Apply butter and toast the bread.Cut the edges before toast the bread.
Heat oil in a pan ,just break egg and add salt and pepper to taste. Cook both sides.
Switch off  the stove and cut into equal halves.Now the omlette pieces are ready.

Spread  nutella on all the toasted bread slices.
Put an omlette piece on one bread slice and close with other slice of the bread, over that put another omlette piece and again close with the another bread slice.
Cut into half and serve immediately.  Tasty nutella egg sandwich is ready to serve.
This is my son's favourite !

Tuesday, 17 December 2013

Pepper Fish Fry

Fish and seafood is naturally low in fat  and cholesterol. This is a delicious accompaniment to many Indian dishes.
King fish - 8 big pieces
pepper powder -  2 tsp or fresh green pepper paste
chilli powder - half tsp (optional)
cumin powder - half tsp
turmeric powder - half tsp
ginger garlic paste -2 tsp
lemon juice - 1 tbsp
salt - to taste
oil - 4 tbsp

Steps to follow:
Clean, wash thoroughly the fish pieces and drain the water completely.
 Except oil mix all the ingredients with fish pieces and keep in fridge for at least 1 -2 hour.
 Heat oil in a shallow fry pan and fry the fish pieces both side golden brown.

 Drain the fish pieces and serve immediately.
Delicious pepper fish fry is ready to serve. Now King Fish Season. Enjoy this fry in this winter.
Plain rice and dhal rasam is a good accompaniment.

Recipe Source : My Sister - Mrs.Shahitha Parveen, Abu Dhabi. Thanks Shahitha.

Friday, 13 December 2013

Chicken Pakoda / Boneless chicken fry

Easy and tasty starter made of boneless chicken pieces, crisp on the outside and soft on inside.

boneless chicken - 300gm
chilli powder - 1 tsp
fennel powder - half tsp
ginger garlic paste - 1 tsp
vinegar 1 tsp or lime juice 2  tsp
gram flour/ besan flour - 1 tbsp heaped
rice flour - 1 tsp
beaten egg - 1 or 2 tbsp(optional) 
orange food colour - pinch
oil - to shallow fry
salt - to taste.
to garnish - few curry leaves.

Serves - 2 - 3
Steps to follow:
Cut the chicken into small pieces or stripes. Rinse the chicken pieces thoroughly,drain and keep aside.

 Except oil mix all the ingredients with chicken pieces and keep in fridge for at least 1 -2 hour.

 Heat oil in a shallow fry pan and fry the chicken pieces until crisp on outside and soft, juicy on inside.

Finally fry few curry leaves.

 Drain the chicken pakodas and curry leaves  in a paper towel.

Garnish chicken pakodas with fried curry leaves and serve immediately.