Friday, 18 April 2014

Jeere Rice / ஜீரா ரைஸ்

Basmati rice – 300 gm
Ghee – 2 tbsp
Cumin seeds – 1 and half tsp
Bay leaf – 1
Cardamom – 2
Cinnamon – small piece
lime juice - from small size half lime 
Salt – to taste.
Steps to follow:
Wash and soak rice for 30 minutes.Then drain and keep aside.
In a heavy bottomed vessel heat ghee add jeera, bay leaf, cardamom and cinnamon. Fry for a minute in medium flame.
Then add soaked drained rice, stir for a minute. Then add hot water 1: 2 ratio and salt to taste. Let it boil, squeeze half small lime, close with lid and simmer the stove.
When rice is cooked completely switch off the stove.Do not open immediately. Leave it for 10 minutes. After 10 minutes open and fluff it with a fork and serve hot.
Serve with dal fry or any gravy.

Serves - 4

Sunday, 13 April 2014

Avacado Milkshake /அவகாடோ மில்க்‌ஷேக்

 4 medium size ripened avocado
600 ml  full cream milk / add one more cup water or milk ( optional)
6 tbsp sugar
8 ice cubes.
Steps to follow:
Wash avocado, cut and remove seed and scoop out  the flesh, then add to the blender and the other ingredients. Blend till smooth. Adding few drops of vanilla essence is optional.
Pour to the  glass tumbler and serve immediately.
Serves - 4

Friday, 11 April 2014

Murg Malai Tikka

Boneless chicken – 1/2 kg
Few red, yellow, green capsicum chunks & onion chunks 
Ginger garlic paste – 1 tbsp
Lime juice – 2 tbsp
Pepper & cumin powder – each half tsp
Garam masala – 1/4 tsp
Salt – to taste.
To paste:
Fresh cream – 2 tbsp
Fresh thick yogurt – 2 tbsp
Green chilli – 2
Chopped Coriander leaves – a handful
olive oil or butter – 1 tbsp.

Steps to follow:
Cut the chicken into small same size pieces pieces, wash and drain completely.
First make the marinade blend together with oil, gg paste, lime juice,pepper, cumin powder, garam masala and salt to taste. Place the chicken pieces in a dish and pour the marinade and mix well. Keep aside for 30 minutes.
Then add the cream paste. Mix, cover with plastic wrap and marinate for at least 3-4 hours or over night at fridge.
Preheat electric oven to medium temperature. Thread the chicken pieces on to skewers alternating with green,yellow ,red capsicums and onion chunks. Grill the tikka for 20-30 minutes turning occasionally.
Serve with Naan or Kubus (Pita Bread).

Thursday, 10 April 2014

Tandoori Chicken Breast / தந்தூரி சிக்கன் ப்ரெஸ்ட்

Tandoori Chicken Breast ( with normal home masala)
3 chicken breast (each weigh 175 gm)
Ginger garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp(adding more as per your taste)
Chilli powder – 1 tsp
Coriander powder – 1tsp
Lemon juice – 1tbsp
Plain thick yogurt – 2 tbsp
Oil – 1tbsp
Salt – to taste.

Steps to follow:
Rinse and pat dry the chicken pieces. Make two slit in each pieces.
Mix together yogurt, chilli powder, gg paste, garam masala, turmeric powder, coriander powder, lemon juice, salt and oil, beat well, so that all the ingredients combined. Adding pinch red colour is optional.
Cover chicken pieces with the spice mix and leave to marinate for about 3 – 4 hours.
Preheat the oven to medium or high  temperature ( according to your oven).Transfer chicken pieces to the grill plate.
Grill the chicken for 20-25 minutes or  until the chicken is cooked evenly and browned on top.
Remove from the oven serve with lime wedges and onion.

White Beans Curry

 White Beans Curry:
White beans – 100 gm
Chopped onion large – 1
Chopped Tomato – large – 1
Ginger garlic paste – 2tsp
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1 tsp
Oil – 2 tbsp
Coriander leaves chopped – 2 tbsp
Salt – to taste.
Steps to follow: 
Wash and soak the white beans over night.
In a pressure cooker heat oil, add chopped onion, sauté till light brown, add gg paste, again sauté well. Add chopped tomatoes and salt to taste. Let it cook for 2 minutes. Add all masalas.  Add soaked beans Mix weii and add,one cup of water. Close and cook for 5 whistles.
When pressure released open and garnish with chopped coriander leaves.
Mix and serve hot with plain rice or chappathi.

Sunday, 6 April 2014

Chicken Agni Kuruma / சிக்கன் அக்னி குருமா

Chicken – 750gm
Chopped Onion – large – 2
Chopped Tomato – large – 2
Ginger garlic paste – 2+2 tsp
Green chilli – 2
Chopped mint & coriander leaves – few
Garam masala – 1/2 tsp (powdered cinnamom,cardamom and clove)
Turmeric powder – 1/4 tsp
Chilli powder – 1 + 1 tsp
Cumin powder – 1 tsp
Fennel powder – 1 tsp
Coriander powder – 2 tsp
Lime medium – half
Thick fresh yogurt – 2 tbsp
Oil – 4 tbsp
Salt – to taste.
To grind:
Coconut – 5 tbsp
Broken cashew nuts - 2 tbsp
Steps to follow:

Clean, wash thoroughly and drain the chicken pieces.
Marinate the chicken with 2 tsp gg paste, 1 tsp chilli powder, 1/4 tsp turmeric powder, yogurt and salt to taste. Keep aside.
Heat oil in a pressure cooker, add chopped onion fry till golden brown, add 2 tsp gg paste and garam masala, sauté for a minute.
Then add chopped tomato, chopped mint and coriander leaves and green chillies. Saute well. Add little salt and stir well, leave the tomatoes to soft.
Then add all masalas ( chilli powder, cumin powder and fennel powder each 1 tsp and coriander powder 2 tsp) Stir well.
Add the marinated chicken, Squeeze half lime.(optional) Mix well.
Add one cup water and cook for 2 whistles in a high flame. Switch off.
When pressure released, open and add ground coconut cashew paste. Add

1 – 2 cups of water to required thickness. Check the salt. Let it boil for 3-5 minutes.
Simmer the stove till oil oozes out. Switch off the stove.
Delicious Chicken Agni Kurma is ready to serve.
Serve hot with parota or ghee rice, thalcha and raitha.

Mealmaker Briyani / Soya Briyani

Basmati rice – 300gm
Soya chunks – 1 cup
Sliced Carrot – 1
Green Peas – 1/4 cup
Onion sliced – 150 gm
Tomato sliced – 150 gm
Green chillies - 2
Ginger garlic paste – 1 + 2 tsp
Branded Briyani masala – 2tsp
Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Yogurt – 3 tbsp
Lime – half
Mint & coriander leaves chopped – each a handful
Oil – 4 tbsp
Ghee – 2 tbsp
Salt – to taste.

Steps to follow:
Rinse and soak the rice for at least  30 minutes.
Soak soya chunks in hot water for 5 minutes and squeeze and drain the water completely.
In a bowl add soya chunks, carrot, green peas, 1 tsp gg paste, yogurt,chilli powder, turmeric powder and salt to taste. Mix well and keep aside.
In a heavy bottomed vessel heat ghee and oil, add sliced onion and sauté till golden brown colour.
Add gg paste and sauté in low flame for a minute, then add briyani masala, stir well. Add sliced  tomato, green chillies, chopped mint and coriander leaves. Mix well and add salt to taste. Close and keep in medium flame until tomatoes cook well.
Then add marinated soya chunks and vegetables, mix well. Add half cup water and cook for 5 minutes.
Then add soaked drained rice, mix well. Then add 1;2 ratio hot water and check the salt.
When rice is cooked completely add lime juice and mix well. Close and let it dum for another 5 minutes in a very low flame. Switch off.

After 10 minutes open, mix gently and serve hot with raitha.