Friday, 25 December 2015

Raw Mango Pickle

raw mango big size - 1
chopped green chilli -2
chilli powder - 1 tbsp or more
dry roast and powder - 1 tsp mustard seeds and half tsp fenugreek seeds.
asafoetida - 1/4 tsp
gingelly oil - 3 tbsp
salt - 2 tbsp.
vinegar - 1 tsp(optional).

Steps to follow:

 Cut raw mango into small pieces, add salt and chopped green chillies, mix well and keep aside.

 Dry roast mustard and fenugreek seeds, powder it.

Heat oil in a small kadai, transfer the dry roast ingredients, asafoetida and chilli powder. Quick stir and switch off,

  Immediately transfer to the cut mangoes.Mix well and fill in the bottle and store.

Mouth watering home made raw mango pickle is ready.Store in fridge.

shhhh... delicious. Serve with curd rice or dhal rice or with anything you like to serve.

Friday, 18 December 2015

Sweet Potato Puttu

sweet potato - half kg
grated coconut - half cup
ghee - 1 tsp (optional)
sugar - 2 - 3 tbsp or  to taste.

Steps to follow:
Wash sweet potatoes and cut into pieces. Steam cook it.

 Peel the skin. Grate it in a plate.
Add grated coconut, sugar and serve warm.
Yummy sweet potato puttu is ready to serve.

Sunday, 8 November 2015

King fish fry (Chettinad Style) /வஞ்சிரம் மீன் வறுவல்

king fish pieces- 1 kg
turmeric powder - 1/2 tsp
to paste: 
Ginger garlic paste 2 tsp
chilli powder - 3 tsp
pepper, cumin and fennel powder- each 1 tsp
shallots - 6
curry leaves - 1 arc
tamarind water or lime juice - 2 tbsp

(adding besan flour or rice flour 2 tsp is optional)
red food colour - small pinch
salt - to taste
Oil to shallow or deep fry

Steps to follow:
Rinse the fish pieces 2-3 times thoroughly and finally mix with salt and turmeric powder and rinse again then drain it.
Grind all the ingredients to fine paste.
Transfer the paste to a bowl add rice flour(optional), pinch red colour and mix well if need add little water. Check salt.
Marinate the fish pieces with all the masala. leave for 1-2 hour.
Heat oil in a pan, deep or shallow fry the fish pieces.Drain and keep in the paper towel.
Chettinad style king fish fry is ready to serve.

Monday, 2 November 2015

Kachumber /Cuchumber

A fresh easy salad recipe:
tomatoes - 2 (large)
red onion - 2 (medium)
cucumber - 1
lime - small -1
capsicum - 1 (optional)
green chilli - 1
chopped coriander leaves - 2 tbsp
pepper - little (optional)
salt to taste.

Steps to follow:
Chop all the veggies into small equal size pieces or equal size stripes. Transfer to a bowl.
Add lime juice, salt and pepper to taste.Mix well.
Serve with grill chicken or grilled fish or simply eat.

Sunday, 18 October 2015

Chicken Pepper Barbeque Masala

chicken - 400 gm
to marinate chicken :
chicken ,yogurt 1 tbsp,chilli powder 1/4 - 1/2  tsp and salt to taste.
For cooking:
oil - 3 tbsp
cardamom - 2,clove -3,cinnamon - 2 small piece
onion chopped - 2
ginger garlic paste -2-3tsp
greem chilli - 2
tomato chopped - 2
chilli powder & turmeric powder - each quarter tsp
add the marinated chicken
salt to taste
pepper barbeque masala - 2 tsp  or to taste (ready mix)
chopped coriander leaves.
for seasoning:
coconut oil or sunflower oil - 1 tbsp, freshly crushed pepper - 1 tsp,few  cashews,red chilli z(optional) and curry leaves.

Steps to follow:
Clean,wash,drain and marinate the chicken.
Heat oil in a kadai,add whole spices,when it roasted add chopped onion ,saute well, add ginger garlic paste again saute nicely.
Then add greenchilli,tomatoes and salt. Close and cook till tomatoes are soft.
Add turmeric and chilli powder.Mix well.
Add the marinated chicken, saute again.Sprinkle the pepper barbeque masala. Mix and cook for 10 minutes or till chicken pieces are soft.
Then heat oil in a separate small pan add freshly crushed pepper,cashews and curry leaves. Fry till golden brown. Transfer to the cooked chicken.
Delicious chicken pepper barbecue masala is ready.

Serve with ghee rice or briyani or roti varieties.

Recipe by :
Abu Dhabi.
Thanks  for sharing the delicious recipe.

Sunday, 23 August 2015

Chicken Bolognese Pasta

macaroni - 150- 200 gm
boneless tender chicken breast - 2 ( cut into thin stripes, wash, drain and marinate with salt, 1 tsp chilli powder, a big pinch of basil and oregano)
knorr brand  italian style bolognese mix - 1 pack (68 gm)
olive oil - 1 tbsp
pepper and salt to taste.

Steps to follow:

Heat 1 tbsp oil in a pan toast the chicken till soft.

 In a sauce pan add water,bolognese mix, basil and oregano to taste and leave it to cook for 10- 15 minutes.

Add the pasta in a vessel of salted boiling water, cook and drain well. keep aside.

 Now the cooked chicken is ready.

Add the cooked chicken, pasta and bolognese sauce. Sprinkle some freshly crushed pepper.
Mix well and serve .

Yummilicious chicken bolognese pasta is ready. Enjoy the italian delight !

Wednesday, 12 August 2015

Prawn fried rice / இறால் ஃப்ரைட் ரைஸ்

prawn - 1 kg
(clean,devein,rinse thoroughly and drain the prawns, then marinate with 1 tsp chilli powder, 1-2 tsp ginger garlic paste,salt and lime juice.keep aside)
basmati rice - 1/2 kg
oil 3 - 4  tbsp  & butter- 1 -2 tbsp
onion chopped - 1
garlic chopped - 6 cloves
chopped vegetable mix - 2 cups (carrot,beans,capsicum,peas, and cabbage)
soya sauce - 1 - 2 tbsp
ajinomoto - 1/4 tsp or optional
pepper & salt - to taste.
egg - 2 ( mix with salt and make omlet and cut into small pieces and keep aside)
spring onion - for garnishing.

Steps to folow:
keep everything ready.
Soak the rice for 30 minutes, cook  90 percent with enough water and salt, drain and keep aside.

 In a pan add 1 tbsp, fry the prawns till water absorbs and keep aside.
 In  an other wide vessel  add butter & oil saute onion and garlic, add all veggies saute again till soft. add cooked prawns and stir again.
Add soy sauce and ajinomotto ,mix well,Add salt to taste, then add rice.
 Gently mix.
 Add chopped spring onion and egg omlet slices.
 Mix again  and serve hot.

Sunday, 9 August 2015

Easy Butter Paneer Masala / ஈசி பட்டர் பனீர் மசாலா

paneer cubes - 400 gms
butter - 25 - 50 gm
oil - 2 tbsp
ginger garlic paste - 1 tbsp
kashmiri chilli powder - 2 tsp
garam masala - 1/2 tsp
kasoori methi - 1tsp
fresh cream - 1-2 tbsp
salt - to taste.

 to saute and grind:
sliced onion - 2 big
sliced tomato - 3 big
a handful of cashews

for garnishing - chopped coriander leaves and small cube butter.

Steps to follow:
Rinse the paneer cubes in cold water and strain it.
Then fry the paneer slightly with one tbsp butter or oil, keep aside.
Heat one tbsp oil and saute the onion,tomato and cashews till the raw smell goes and allow it to cool. Then grind it to a fine paste.

  Heat oil or butter in a vessel add ginger garlic paste and saute in a low flame till the raw smell goes.
Then add red chilli powder and garam masala, saute quick and add the grounded paste and saute again. If required add half cup water. Close and let it boil for few minutes.Add salt to taste.
 Add paneer and mix well. Sprinkle kasoori methi. Simmer the stove. Mix and add 1-2 tbsp fresh cream.
 Again mix well. garnish with chopped coriander and serve .
 Yummy  butter paneer masala is ready to serve.  Adding a drop of  red food colour is your choice.
Serve hot with roti, parotta or naan.