Saturday, 19 November 2016

Egg Bhurji

egg- 4
chopped onion - 2
chopped tomato - 1
chopped green chilli - 1 or 2
chopped ginger - 1 tsp
chopped coriander leaves - little
ghee - 2 tsp
pepper and salt to taste.

In a bowl add eggs, chopped onion, tomato,green chilli, ginger and coriander leaves. Mix well.
Add salt and pepper to taste.Beat well.
In a pan heat ghee, transfer the egg mixture, close with lid and cook in a medium flame for 1 or 2 minutes.
Open and gently mix well.
Transfer to a plate, garnish with chopped coriander leaves.
Your egg bhurji is ready.Enjoy!

Broccoli stir fry (without coconut)

broccoli - 300 gm
oil or butter - 2 tsp
chopped big onion - 1
chopped garlic cloves - 6
pepper and cumin powder - 1 tsp
salt - to taste.

Method :-

Clean and cut the broccoli into small florets.
Put in boiling water and drain it.
Heat butter in a pan, add chopped onion and garlic, stir well. then add broccoli and salt to taste, stir well, sprinkle some water, close with lid and cook for few minutes.
Sprinkle pepper & cumin powder.Toss well.
Transfer to a plate .Serve immediately.

Wednesday, 27 July 2016

Rainbow veg stir fry

vegetables - 500 gm( purple cabbage, broccoli,carrot,beans, cabbage, red capsicum, carrot )
big onion - 1
garlic - 8- 10 cloves
olive oil - 2 tbsp
chilli flakes or crushed red chilli - 1 tsp
salt - to taste
coconut grated - 3 tbsp ( optional)
Cut the veggies in equal size and keep aside. chop the onion and garlic too.
In a wide shallow fry pan heat oil add onion and garlic ,stir fry it.
 first add beans and stir it and allow it to cook for a minute
 Then add all other vegetables.
 Stir well and add salt.

 Add chilli flakes and saute well.
 sprinkle some water,close  and cook for 3 minutes.
 Open and add grated coconut,mix well .Stir for a minute..Switch off.
 Serve  with rice or chappathi or pita bread or bread slices.  Delicious.

Sunday, 24 July 2016

Chicken veg pasta briyani

Ingredients and method:-
pasta - 200 gm
chicken - 200 gm
onion - 100 gm
tomato - 100 gm
green chilli - 2
any veggies chopped  - one cup
mint and coriander leaves - few, garamasala - 1/4 tsp, chilli powder - 1/2 tsp.turmeric powder - 1/4 tsp,briyani masala- 1tsp
yogurt - 2 tbsp, oil & ghee mix -  4 - 5 tbsp, salt - to taste.

Boil pasta as per instructions and keep aside.
marinate boneless chicken pieces with gg paste, salt and add any curry masala..Then cook and keep aside.
In a pan heat oil and ghee, fry onion to golden brown, add ginger garlic paste saute well.then add mint and coriander leaves,green chillies ,tomato and all veggies,add salt close and cook till done.add the turmeric, chilli, and garamasala powders as per taste.add little yogurt ,stir well then add cooked chicken.mix well.,add little water. let it boil combine well. check salt to taste.
then add cooked pasta and close with lid ,dum for 5 minutes in a slow flame.
switch off. Mix well and serve.

Thursday, 14 July 2016

Mushroom egg fry / காளான் முட்டை வறுவல்

button mushroom - 200 gm
egg - 2
chilli powder or chicken - 65 powder - 1- 2 tsp
pepper powder - 1/2 tsp
oil - 1- 2 tbsp
salt - to taste.
few chopped coriander leaves for garnishing .
(adding chopped onion and green chilli  is optional)
Steps to follow:

Wash mushroom,drain it completely without water.
Cut into small pieces.

 Heat oil in a pan fry the mushroom  pieces.
 Then add masala and roast nicely.
 Check salt if needed add little and stir well.
 Add beaten egg and stir fry it.
 When it is done switch off and garnish with chopped coriander.
 Serve immediately.

Saturday, 18 June 2016

Mixed veg pancake

Maida /all purpose flour- 1/2 cup
milk - 1 cup
egg - 1
bread slices - 4
half onion,half capsicum,carrot half, cabbage little,tomato small -1, green chilli - 1 ,few coriander leaves, -finely chop all the vegetables

salt - to taste
oil - as needed
 Steps to follow:
Dip bread slices in one cup milk, let it soak for 10 minutes,add egg, maida and salt to taste.
 Mix well and make like idli batter.
 Stir fry or microwave the  the veggies for 1-2 minutes and add.

Mix well.
 Heat dosa tawa, pour 1 laddle of pan cake mix and spread carefully. sprinkle some oil.Close and cook in sim fire.Turn and cook till done.

Serves 2-3.
Recipe source : My sister in law Fouzia Shamsudeen.Thanks for the awesome creative recipe.

Tuesday, 14 June 2016

Sheri fish curry / விளை மீன் குழம்பு

sheri fish pieces - 500 gm
oil - 4 tbsp
mustard, fenugreek - each half tsp
shallots  chopped - 100 gm
tomato  chopped - 100 gm
green chilli -2
garlic chopped  -  6-8 flakes
chilli powder - 1 tbsp
coriander powder -1 tbsp
cumin powder - 1 tsp
turmeric powder - half tsp
tamarind - lemon size soaked in  water and extract the juice.
chopped coriander & curry leaves - few
salt - to taste.
Coconut paste - 2-3 tbsp.
Steps to follow:
Clean the fish pieces, wash thoroughly and drain it.
With tamarind water2 cups,  add all masalas or (add your own home made  fish masala )and salt to taste. Check everything and keep aside.

In a vessel heat oil add mustard and fenugreek when it roasted add curry leaves,chopped garlic, green chillies and stir well.Add chopped shallots, tomato and salt to taste, close and simmer the flame till the tomatoes and onions are soft.
Then  add the tamarind extract with all masalas, if need add a cup of water, Leave it to boil for 10 minutes in medium flame.
Then finally add fishes, let it boil for five minutes,check salt.

Add coconut paste (optional) and allow it to boil for 5 minutes in a low flame  till the raw smell goes and oil floats on top.
Add chopped coriander and switch off the flame.
Sheri fish curry is ready to serve.Serve with rice, idli,dosa or chappathi.

Sunday, 12 June 2016

Goat Liver Gravy / ஆட்டு ஈரல் கிரேவி

to marinate :
goat liver mixed - 300 gm (cut, cleaned, washed and drained )
ginger garlic paste - 1 tsp
curd - 1 tbsp
salt  to taste

to cook we need :
oil - 2 tbsp
ginger garlic  paste - 1 tsp
green chilli - 2
coriander leaves &  curry leaves few
onion & tomato - each one coarsely blended
turmeric powder - 1/4 tsp
garam masala- 1/4 tsp
chilli powder - 1/4 - 1/2  tsp
fennel &cumin powder - each 1/2 tsp
coriander powder - 1 tsp
pepper powder - 2 -3 tsp
salt - to taste.

Steps to follow:

 Heat oil in a pressure cooker add gg paste,green chilli, curry leaves, coriander leaves, stir well,then add coarsely blended onion and tomato paste.Mix nicely,
Then add all masalas and marinated liver cubes if need add little water,check the salt. pressure cook for 3 whistles.
Open after pressure released, Increase the flame if required to achieve desirable consistency.
Delicious liver gravy is ready.Adding coconut paste is optional.

Monday, 29 February 2016

Cabbage chicken keema

chicken keema - 200- 250 gm
cabbage - 250 gm
oil - 2 tbsp
onion - 2
tomato - 2
green chilli - 1 or 2
curd - 2 tsp
ginger garlic paste - 2 +1 tsp
garam masala - 1/4 tsp
chilli powder - 1/2 tsp
curry masala - 2-3 tsp (home made common masala powder)
grated coconut - 2 tbsp & cashew - 4(paste together)
coriander leaves - few
salt - to taste.

Steps to follow:
Wash and drain chicken keema thoroughly.marinate keema with curd,1 tsp gg paste , curry powder 1 tsp and salt to taste.
Chop cabbage,onion, tomato,green chilli and coriander leaves, keep aside.
In a vessel  heat oil add onion saute well.Then add gg paste and garam masala.Saute again in a low flame for a minute.
Add chopped, tomatoes,green chilli and coriander leaves. Mix well .Add some salt and leave this for a minute.Then add chilli powder, curry masala, mix well. If need sprinkle some water, add marinated chicken keema and mix well.Let it cook for 5-10 minutes.Then add cabbage and cook till soft. If need sprinkle some water and salt.
Add coconut paste and mix well. Cook for 2 minutes.Switch off.

Serve with rice or chappathi.

Sunday, 24 January 2016

Cluster beans poriyal

cluster beans - 150 gm
onion sliced - 1
oil- 2-3 tsp
mustard & urad dal - each half tsp
broken dry red chilli - 1
curry leaves - few
salt - to taste.

to grind :
2-3 tbsp grated coconut
1/4 tsp turmeric powder,
1/2 tsp - jeera
red chilli - 2
garlic clove  medium  - 2

Steps to follow:

Rinse and remove edges. now finely cut into small pieces.Cook with little water  and salt, if any water left drain it.
In a pan heat oil add mustard and urad dal, red chilli, curry leaves, when it splutters add onion and saute well.
Then add ground paste mix well.
Add the cooked cluster beans.Add salt to taste.
Stir well and sim the fire.Leave for 1-2 minutes till the raw smell goes.switch off the stove.

Now cluster beans poriyal is ready to serve.