Ingredients
1.Coconut – ½ grated
2. Shallots – 6-8 nos
3.Red chillies – 5-6 nos
4.Garlic – 2
5.Ginger -1 small piece
6.Tamarind – 1 small piece
7.Sambar powder – ½ tsp
Salt – to taste
Oil – 3+1 tsp
Curry leaves
Mustard – For seasoning
Method of preparation
Heat oil in a pan and fry all the ingredients from 1 – 7 in simmer mode.
Grind it in mixer once the ingredients are cool.
Add salt and season with mustard seeds and curry leaves.
A good combination with rice as well.
Wednesday, December 29, 2010
Varutharacha Ulli Chammanthi
Ingredients
Onion – 2 nos
Tomato – 1
Shallots – 12nos
Dry redchillies – 8 nos
Curry leaves – 6-7 leaves
Salt – to taste
Oil – 3 + 1 tsp
Mustard – For seasoning
Method of preparation
Heat 3 tsp oil in a pan. Add sliced onion and sauté well.
Now add the red chillies and mix well for three minutes.
Add tomatoes and curry leaves.
Add salt and turn off the stove.
Grind it in mixer once the ingredients are cool.
Season with mustard seeds and curry leaves.
Goes well with Idli and dosa
Onion – 2 nos
Tomato – 1
Shallots – 12nos
Dry redchillies – 8 nos
Curry leaves – 6-7 leaves
Salt – to taste
Oil – 3 + 1 tsp
Mustard – For seasoning
Method of preparation
Heat 3 tsp oil in a pan. Add sliced onion and sauté well.
Now add the red chillies and mix well for three minutes.
Add tomatoes and curry leaves.
Add salt and turn off the stove.
Grind it in mixer once the ingredients are cool.
Season with mustard seeds and curry leaves.
Goes well with Idli and dosa
Tuesday, December 28, 2010
Spicy Chicken Uthappam
Ingredients
For Uthappam batter
Washed Rice – 2 Cups
Washed Urad Dhal – 1 cup
Fenu greek – 2 tsp
Salt – to taste
Water – for grinding
For chicken masala
Minced Chicken - ½ kg
Boiled and mashed Potatoes – 2 no
Chopped Onion – 1
Chopped Tomato – 1
Ginger/Garlic/chilli paste – 2 tsp
Oil – 4 tsp
Chicken masala – 2 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Chopped Cilantro – ½ tsp
Pepper – 1 pinch
Salt – to taste
Method of preparing batter
Soak all the ingredients mentioned for BATTER and keep aside for 8 hours
Grind the ingredients using a wet grinder. Add sufficient water. But the batter must be thick.
Keep it aside overnight in a warm place for fermentation
Add salt just before preparing uthappam
Method of preparing chicken topping
Heat oil in a cooking pan.
Add chopped onion and sauté.
Add tomato, ginger/garlic/chilli paste
Add Chicken masala, Chilli powder, Coriander powder and Turmeric powder.
Mix well and cook closed in simmer mode for two minutes.
Now add the minced chicken and mix well
Sprinkle water if necessary.Cook closed in simmer mode for eight minutes
Add pepper, salt and cilantro and keep aside.
Method of preparing spicy chicken uthappam
Heat dosa tava and pour one full ladle of batter and spread it to make a small circle.
Drizzle a little oil around and cook closed for three minutes.
Now spread the chicken masala evenly above the uthappam.
Turn and cook in order to make it crispier.
Serve hot with chutney or chicken gravy.
For Uthappam batter
Washed Rice – 2 Cups
Washed Urad Dhal – 1 cup
Fenu greek – 2 tsp
Salt – to taste
Water – for grinding
For chicken masala
Minced Chicken - ½ kg
Boiled and mashed Potatoes – 2 no
Chopped Onion – 1
Chopped Tomato – 1
Ginger/Garlic/chilli paste – 2 tsp
Oil – 4 tsp
Chicken masala – 2 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Chopped Cilantro – ½ tsp
Pepper – 1 pinch
Salt – to taste
Method of preparing batter
Soak all the ingredients mentioned for BATTER and keep aside for 8 hours
Grind the ingredients using a wet grinder. Add sufficient water. But the batter must be thick.
Keep it aside overnight in a warm place for fermentation
Add salt just before preparing uthappam
Method of preparing chicken topping
Heat oil in a cooking pan.
Add chopped onion and sauté.
Add tomato, ginger/garlic/chilli paste
Add Chicken masala, Chilli powder, Coriander powder and Turmeric powder.
Mix well and cook closed in simmer mode for two minutes.
Now add the minced chicken and mix well
Sprinkle water if necessary.Cook closed in simmer mode for eight minutes
Add pepper, salt and cilantro and keep aside.
Method of preparing spicy chicken uthappam
Heat dosa tava and pour one full ladle of batter and spread it to make a small circle.
Drizzle a little oil around and cook closed for three minutes.
Now spread the chicken masala evenly above the uthappam.
Turn and cook in order to make it crispier.
Serve hot with chutney or chicken gravy.
Tuesday, December 14, 2010
Palak - Duck Biriyani
Ingredients:
Basmati Rice – ½ kg (3 cups)
Duck meat (preferably boneless) – 1 kg
Water – 9 cups
Fresh Palak Chopped – 1 Bunch
Lemon Juice – 4tsp
Chopped Onion – 3nos
Ginger/Garlic/Chilly Paste – 4tsp
Chopped Tomato – 2nos
Cilantro leaves – For garnish
Mint leaves – 1/4tsp
Pepper powder – 1tsp
Ghee – 1 1/4tsp
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Meat Masala – 4tsp
Cooking oil – 1 cup
Cinnamon - 1 inch
Bay leaf - 1
Cloves - 3
Cardamom – 2
Fennel seeds – 1tsp
Cashew nuts – 10-12nos
Salt – to taste
Procedure
1. Wash and soak the rice for 30 minutes
2. Wash and marinate the duck meat in lemon juice for 30 minutes
3. Cook the duck meat adding water, salt, pepper powder and 2tsp meat masala and keep it aside. Keep aside the stalk for cooking rice
4. Heat ¼ cup ghee in a heavy bottomed vessel and fry the cashew nuts and keep aside
5. Pour the remaining ghee to the same vessel and heat the spices
6. Add the rice and mix well for four minutes
7. Now add the duck stalk (Six cups) and cook closed in simmer mode for twelve minutes
8. In a heavy bottomed vessel, heat oil and add chopped onions and fry till it becomes golden brown
9. Now add Ginger/Garlic/Chilly Paste
10. When all these ingredients are finely blended, add tomatoes
11. Add the remaining meat masala along with chilly powder and corriander powder
12. Cook closed for five minutes in simmer mode
13. Add the Palak and mix well
14. Add the cooked meat and required salt, Cook closed for five minutes
15. Transfer rice to a large tray vessel
16. Add one layer of masala, then a layer of rice. Repeat this accordingly
17. Garnish with cashew nuts, cilantros and mint leaves
18. Serve hot with onion raitha
Basmati Rice – ½ kg (3 cups)
Duck meat (preferably boneless) – 1 kg
Water – 9 cups
Fresh Palak Chopped – 1 Bunch
Lemon Juice – 4tsp
Chopped Onion – 3nos
Ginger/Garlic/Chilly Paste – 4tsp
Chopped Tomato – 2nos
Cilantro leaves – For garnish
Mint leaves – 1/4tsp
Pepper powder – 1tsp
Ghee – 1 1/4tsp
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Meat Masala – 4tsp
Cooking oil – 1 cup
Cinnamon - 1 inch
Bay leaf - 1
Cloves - 3
Cardamom – 2
Fennel seeds – 1tsp
Cashew nuts – 10-12nos
Salt – to taste
Procedure
1. Wash and soak the rice for 30 minutes
2. Wash and marinate the duck meat in lemon juice for 30 minutes
3. Cook the duck meat adding water, salt, pepper powder and 2tsp meat masala and keep it aside. Keep aside the stalk for cooking rice
4. Heat ¼ cup ghee in a heavy bottomed vessel and fry the cashew nuts and keep aside
5. Pour the remaining ghee to the same vessel and heat the spices
6. Add the rice and mix well for four minutes
7. Now add the duck stalk (Six cups) and cook closed in simmer mode for twelve minutes
8. In a heavy bottomed vessel, heat oil and add chopped onions and fry till it becomes golden brown
9. Now add Ginger/Garlic/Chilly Paste
10. When all these ingredients are finely blended, add tomatoes
11. Add the remaining meat masala along with chilly powder and corriander powder
12. Cook closed for five minutes in simmer mode
13. Add the Palak and mix well
14. Add the cooked meat and required salt, Cook closed for five minutes
15. Transfer rice to a large tray vessel
16. Add one layer of masala, then a layer of rice. Repeat this accordingly
17. Garnish with cashew nuts, cilantros and mint leaves
18. Serve hot with onion raitha
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