Sunday, 25 June 2017

Gulab jamun coated with dessicated coconut

Eid Mubarak to all my followers !
A big thanks  to all my fellow bloggers,friends  and visitors.

plain flour - 200 gm
ghee - 1 tbsp
condensed milk - 200 gm
baking powder - 1 tsp
baking soda -1/4 tsp
dessicated coconut - 2 cups.
oil - for frying.

for the sugar syrup :-
3/4  cup sugar
water -  one  cup
cardamom - 4

Steps to follow:-
to make sugar syrup:-
In a vessel boil water, add sugar and cardamom , until sugar dissolved, switch off.
Add condensed milk, ghee, baking powder, baking soda beat well. Then add the flour. Make into a soft dough.
Shape into small ball shape.
Heat oil and fry jamuns slowly in a medium flame.drain and keep in paper towel.
Then dip in warm sugar syrup.
Drain and roll in dessicated coconut.

Friday, 9 June 2017

Mutton keema porridge / Minced meat porridge

Mild and delicious mutton keema porridge is a wonderful appetizing healthy meal for a ifthar time.

raw rice - 1 cup
channa dal - 2 tbsp
moong dal - 2 tbsp
chopped big onion and tomato each - 1
chopped carrot,beans and green peas - altogether 1 cup
ginger garlic paste - 2 tsp
garlic cloves - 6
green chilli - 2
curry masala - 1 tsp
coriander, mint , curry leaves - few
coconut milk from half grated coconut
oil + ghee - each - 1  tbsp
salt - to taste.
to make kanji(porridge) powder:-
1 tsp cumin seeds,half tsp each  fennel and fenugreek seeds, 2 cardamom, 2 cloves, and small piece of cinnamon.

to make mutton keema :-
oil - 2 tsp
chopped onion & tomato medium size - each one
chilli powder, turmeric powder - each quarter tsp
ginger garlic paste - 1tsp
garam masala - 1/4 tsp
mutton keema  -200 gm
salt - to taste.

Steps to follow :-
Soak rice , moong dal and channa dal for at least one hour.

 In a pressure cooker add rice and enough water (8 cups).Add kanji powder and adding curry masala 1 tsp is optional.
 Add all the ingredients.
 Let it boil.

In a pan heat oil.add chopped onion, gg paste and saute well. Then add tomatoes ,chilli powder,turmeric powder and garam masala. Mix well. Add mutton keema and salt. Saute nice till all the water absorbs.
 Then add the keema masala to the pressure cooker.

Cook in low flame for half an hour.
After released the pressure mash with the spoon.Check the salt.
 Then in a other pan heat ghee & oil mix , add chopped small onion and few curry leaves and saute until pink colour. .Add coconut milk.When bubbles come switch off and pour it to the cooked porridge in the pressure cooker.
 Check the consistency.add 1-2 cup hot water to get your consistency.
Mix thoroughly.
Add chopped mint and coriander leaves.Mix well.
Now the delicious mutton keema kanji / minced meat porridge is ready to taste.

Serve warm with pakora,vadai or pajji or any fry items or simply green chutney. Enjoy !

Wednesday, 7 June 2017

Strawberry Kesari / ஸ்ட்ராபெர்ரி கேசரி

sooji /rava - 1 cup
sugar - 1 ansd half cup
strawberry - 10 numbers
ghee - 4 tbsp
nuts and raisins - few
cardamom powder - 1/4 tsp
3 to 3 and half  cups water
pinch salt.
adding pinch red colour is optional.
 Steps to follow:-
Roast the rava with 1 tbsp ghee, measure the sugar, mix with rava and keep aside.
In the same pan add 2 tbsp ghee and fry the cashew and raisins ,drain and  keep aside.
Again in the same  pan add chopped strawberries , saute and cook till soft.
Add water,cardamom powder and let it boil.
Then add rava and sugar mix.
Low the flame and cook till done, add 1 tbsp ghee finally.
Sprinkle nuts and raisins, mix well.
Serve immediately.

Friday, 12 May 2017

Sponge cake /ஸ்பாஞ்ச் கேக்

flour no -1(maida) - 120 gm
sugar - 120 gm
butter - 60 gm
eggs - 2
baking powder - 1/4 tsp
milk powder - 1 tbsp heap full
water - 2 tbsp
vanilla essence - few drops.

Steps to follow:

Sieve the flour with milk powder and baking powder.
Beat the butter and sugar to a creamy texture, add eggs and beat  into the cream  again.
Fold the sieved flour add water and essence to get the dropping consistency.
Preheat the oven to 180 degree.
Pour the mixture into a greased baking tray and bake at 180 degree c for 30 minutes.
Yummy sponge cake is ready.

Monday, 8 May 2017

Prawn roast / இறால் ரோஸ்ட்

prawns -  1/2 kg
ginger garlic paste - 2 tsp
kashmiri chilli powder 2 tsp
medium onion,tomato - each -1
chopped green chilli - 1
garam masala - 1/4 tsp
pepper,cumin and fennel - each half tsp powdered
chopped coriander and curry leaves - few
oil - 2 tbsp
salt - to taste.

Steps to follow:-
Clean prawns and wash thoroughly and drain it completely. Coarsely ground the onion and tomato and keep aside.
Marinate with 1 tsp chilli powder,1 tsp ginger garlic paste and salt to taste .
Heat oil in a pan, add 1 tsp gg paste,garam masala and  stir well.
Add marinated prawns and saute nicely.

 Add the coarsely grounded onion tomato  paste, one tsp chilli powder and chopped green chilli.
 Mix well and let it cook till the raw smell goes.
Check salt to taste.
 Add the powdered pepper,cumin and fennel masala.
Stir  and cook for 5 minutes.
 Simmer for 2 minutes.
 Add chopped coriander and curry leaves.
 Mix well and serve hot.

 Serve  with plain rice ,pulav ,briyani ,variety rice or any tiffin items.

Sunday, 26 March 2017

Peas Pulav / பச்சை பட்டாணி புலாவ்

basmati rice - 2 cups( 1/2 kg)
ghee 2 tbsp
oil - 2- 3 tbsp
cinnamon, cardamom,cloves - each 4 
onion sliced - 2
green chilli - 4
ginger garlic paste - 4 tsp
yogurt -3-  4 tbsp
fresh or frozen green peas - half cup
coconut milk medium thickness - 2 cups 
water - 2 cups
curry leaves, coriander,mint leaves few
salt - to taste.

Method :-
Wash and soak rice for 20 minutes.
In a vessel heat ghee and oil, add cinnamon,clove and cardamom.
Then add sliced onion and green chillies and curry leaves. saute well and add ginger garlic paste. Stir well.Add the  fresh green peas or frozen peas  and salt to taste.
Low the flame,close the lid and cook for a minute or two then add the beaten yogurt and mix well.
Pour the measured water and coconut milk. Check salt.Add few chopped coriander and mint leaves.
Let it boil, add the drained rice , close with lid and cook in a low flame till done.Switch off.
After 10 minutes  mix gently and serve with side dishes.

Saturday, 25 March 2017

Fish Upma / மீன் உப்புமா

ravai / sooji  - 100 gm / half cup
fried nile perch or white or hamour fish fillet  - 2 pieces (left over fried pieces)
oil - 2 tbsp
ghee - 1 tsp
finely chopped onion - 1
finely chopped - tomato - 1
finely chopped green chilli - 1
ginger garlic paste - 1tsp
finely chopped coriander leaves - few
turmeric & chilli powder - each 1/4 tsp
coconut milk - half cup
water - one and half cup
salt - to taste.

 Roast the rava .
 Heat oil in a pan add onion, saute nicely then add gg paste, stir well.Add chopped, tomato, green chilli, chilli & turmeric powder and salt to taste, let it cook in medium flame.Pour coconut milk and sprinkle some chopped coriander leaves.
 Let it boil. Add the fried fish pieces.
Transfer the roasted rava to the pan,  gently mix till all the water absorbed.Add ghee.mix well.
Done. Delicious fish upma is ready to serve.

Serve hot.

Tuesday, 21 March 2017

Schezwan chicken fried rice / செச்வான் சிக்கன் ஃப்ரைட் ரைஸ்

Shezwan sauce recipe from Saute fry n bake. Click and check for the recipe.Thanks for sharing.

Home made schezwan sauce is ready.
Schezwan Chicken Fried rice
boiled rice basmati rice - 2 cup
oil - 2  -3 tbsp
onion - 1 chopped
garlic minced - 1 tsp
carrot,beans, capsicum  chopped - each quarter cup
soya sauce - 1 tsp
chicken cube - 1
egg -1 or 2
cooked chicken  breast pieces - one cup
spring onion - 2 tbsp
sugar - 1 tsp
schezwan sauce - 2 tbsp
salt - to taste.
(Vegetarians avoid chicken.)
Method :-
Scramble the egg   and keep aside

 Cook the chicken and keep ready.

 In a wok  heat oil, add garlic, onion and veggies  and saute well.

 Add crushed soup cube and  soy sauce. Mix well.
 Then add the scrambled  egg and cooked chicken.

 Add the schezwan sauce. Mix well.
 Then add cooked rice and gently mix it.

 Check the salt.
 Add tomato ketchup for extra colour and taste add sugar , mix well.
 Garnish with spring onion.
 Serve hot with cabbage raitha amd meat balls.