Friday, 23 January 2015

Chicken Kola urundai

boneless chicken pieces - 200 gm (marinate with 1/4 tsp turmeric,1/4 chilly powder,1/2 tsp gg paste  & salt)
egg to mix- 1 
oil  to fry
salt to taste.
Saute and grind :
oil - 1-2  tsp
cardamom - 1 or 2
clove - 2
cinnamon - 1  piece
fennel seeds - 1 tsp
cashew nuts -  1 tbsp
grated coconut - 2 tbsp
roasted gram dal  - 2 tbsp
sliced onion big - 1
green chilly - 1
dried red chilly - 2 - 3
ginger - small piece 
garlic - 4 flakes
mint,coriander & curry leaves - few.

Steps to follow:
Saute well the above said ingredients and let it cool, keep aside.

Transfer mixie jar.
Grind to paste.

In the same pan cook the marinated chicken pieces till all the water dries up.
Let it cool.
Then transfer to the blender  and again grind it to a coarse paste.

Transfer to a bowl or plate, mix the egg. Now the mixture is ready .
Make small small balls.

Heat oil in a kadai fry until golden brown in a medium flame.

Drain and serve.
Delicious chicken kola urundai is ready.
Serve as a starter or a side dish.

Monday, 19 January 2015

Sizzling salmon fillet

Salmon fillets - 2 pieces (300 gm)
for marination:
olive oil - 1 tbsp
garlic nicely crushed - 4 cloves
lime juice - 1 tbsp
pepper powder - 1/2 tsp
cumin powder - 1/2 tsp
chilly powder - 1/2 tsp
salt - to taste
chopped coriander leaves  - 1 tbsp

Steps to follow:

Rinse and drain the fish pieces and whip it with kitchen paper and keep aside.
 Take all the marinade ingredients and mix well.

 Marinate the salmon fillets in it.
 Keep it in fridge for 2 hours.
 Heat a pan, sprinkle little oil and place the marinated salmon fillets.
 Cook both sides in a medium flame.Darin it.
 Transfer on a pitta bread(kubus) or bed of vegetables  or rice.
 Juicy sizzling salmon fillet is ready to serve.
 Enjoy the awesome fillets.

Sunday, 18 January 2015

Yam roast / சேனைக்கிழங்கு ரோஸ்ட்

elephant yam - 1/2 kg
turmeric powder - 1/2 tsp
oil - 4 tbsp
salt - to taste.
for marination :
chilly powder - 2 tsp
ginger garlic paste - 2 tsp
store bought garam masala - 1 tsp
lime juice - 1 tbsp 
salt - to taste.

Steps to follow:
Peel and wash the yam thoroughly and cut into square size cubes.

 Again wash and drain it.
 In a vessel add yam enough water,turmeric powder and cook 80 percent done.
 Drain and transfer to  a plate or bowl.

 Marinate with chilly powder, garam masala, ginger garlic paste,lime juice (just only 1 tbsp) and salt to taste.Carefully add the required salt.

Keep it in fridge for at least 1 -2 hours.
 Heat oil in a shallow fry pan add the marinated yam pieces and cook in medium flame.

 Cook both sides till crisp and  golden brown.Drain and serve .
 Yummy yam roast is ready to serve.

Wednesday, 14 January 2015

Sarkarai Pongal / சர்க்கரைப் பொங்கல்

raw rice - 1 cup
moong dal - 1/4 cup
channa dal - 2 tbsp
milk - 1 cup
water - 3 -4  cups
jaggery - 350 gms
ghee -  4 tbsp
cardamom - 5
cashew nuts - 15
raisins - 20
salt - pinch for taste.

Steps to follow:

Get ready with all the ingredients.
 Dry roast moong dal and then soak dals and rice.

 In a vessel take jaggery .crushed cardamom and add a  half cup of water and heat  till it melts completely.
 Strain the jagger syrup and keep aside.
In a pressure cooker add milk,water, rice and moong and channa dals. Cook till soft.

Then mix the jaggery syrup to the cooked rice dal mix. Add half ghee and mix well. For taste add pinch salt and for nice flavor crushed cardamom powder quarter - half tsp (optional).

 Heat remaining ghee in a pan and roast the cashew and raisins till slightly golden brown.
 Transfer the roasted cashew and raisins along with ghee to sarkari pongal. Mix well.

Serve the warm  delicious sarkarai pongal. Enjoy ! Happy Pongal !