May 27, 2010

Spicy Potato Egg Rice

Ingredients:

5 Cashews
1 tsp jeera
6 Red chillies
4 tbsp oil
1 Onion, Sliced
2 Big potatoes, chopped into cubes
2 tsp Chilli powder
1 tsp Turmeric powder
1 tbsp Ginger garlic paste
Salt to taste
1 cup rice
2 1/2 cup water
2 Eggs

Method:

Pour oil in kadai and add jeera, cashews and red chillies. Saute for a minute and then add sliced onion.
Later add ginger garlic paste followed by cubed potatoes, chilli powder, turmeric powder and salt.
Saute for 3 minutes and then add rice. Coat the rice with mixture and pour 2 1/2 cups of water.
Close and cook for 10 minutes. Meanwhile scramble eggs with pinch of turmeric powder and salt.
Add scrambled egg to the rice and mix properly.
Serve hot with Raita and potato chips.....

May 26, 2010

Egg Kuzhambu


This is one of my favorite Kuzhambu which is prepared by egg drop method. Eggs are poached in a tangy gravy and served with hot rice. Personally, I don't prefer any side dish for this kuzhambu as it contains eggs in it.


Ingredients :

2 Bay leaves
1/2 tsp Saunf
2 Big Onion, finely chopped
2 Medium Sized tomato, finely chopped
2 Green chillies, Slitted
Lemon sized Tamarind ( soak it with 1 cup water and extract the juice )1 1/2 Tsp chilli powder
3 Tsp coriander powder
1/4 tsp turmeric powder
3 eggs
Salt to taste
curry leaves
2 tbsp oil

Method:

Heat oil in a pan and add Bay leaves followed by Saunf.

Add the chopped onions and green chillies.

Saute till the onions turns translucent and add the chopped tomatoes.

Saute well till the tomatoes turns soft.

Add Turmeric powder followed by Chilli powder, Coriander powder and Salt.

Fry till the raw smell goes off and add half cup of water.

Cover and cook it for 3-4 minutes or till it turns like gravy.

Now add the Tamarind extract and adjust salt.

Add half cup water and cook it for 5 minutes in a medium flame or till the raw smell of tamarind goes off.

Now simmer the flame, slowly break one egg and drop it in the kuzhambu.

Like wise,  follow the same procedure for remaining eggs.

Cover and cook it till the eggs gets cooked  in a lower flame.

Garnish with curry leaves and remove from the flame.


Serving Options:

Serve with hot rice.




Microwave Beetroot Rice

 Ingredients:

2 tbsp ghee
1 tbsp channa dal
5 cashews
1 bay leaf
1 star anise
1 big beetroot, grated
1 onion, finely chopped
2 green chillies, chopped
1 Cup rice, cooked
curry leaves
Salt to taste


Method:
Pour ghee in microwave bowl and add bay leaves and star anise. Microwave covered for 1 minute and then add channa dal and cashew.
Again microwave for 2 minutes.
Now add onion, green chillies and curry leaves. Microwave for 3 minutes and add grated beetroot and salt.
Sprinkle water and microwave for 5 minutes.
Remove and add cooked rice, mix properly and microwave for 1 minute.
serve hot with raita....

May 18, 2010

Prawn Gobi Kurma

Actually i prepared this recipe as side dish for roti but after tasting this....thought this would go with hot rice...yes i am not wrong...this dish is awesome with rice compared to roti.....

Ingredients:

Prawns 1 cup
Gobi 2cup florets
2 Onions, Finely chopped
1 Big tomato, Finely chopped
4 Green chillies, Chopped
1 tbsp Ginger Garlic paste
1tsp Turmeric powder
1 tsp garam masala powder
Salt to taste
Coconut milk 1 Cup
Curry leaves for garnishing

Method:

 Heat oil in kadai and add finely chopped onions. Saute well and then add ginger garlic paste and chopped green chillies.
Now add finely chopped tomatoes followed by  turmeric powder, garam masala, and salt.
Add chopped gobi and saute for 2 mins. Pour some water and cook for 10- 15 mins.
Later add prawns and let it cook for 5 mins or until prawns get 3/4 th cooked.
Finally add fresh coconut milk and simmer for 5 minutes.
Garnish with fresh curry leaves and serve hot with Rice.

April 7, 2010

Baked Chicken with Vodka Tomato Sauce

Lazy Sunday Morning... my husband wore the chefs hat for the day... and made me this delicious dish you would all love... i loved it truely...


Ingredients:
2 - 3  Chicken Breast pieces
2 Tbsp Flour
1 tsp pepper
Salt to taste

Sauce:
45 ml Vodka
2 Big Tomatoes, finely chopped
1 Cup Chicken stock
1 tsbp Lemon juice
3 cloves of fried garlic, finely chopped
1 tbsp Cornflour mixed with water
Spring onions for garnishing

Method:
Mix flour, pepper and salt. Dust the chicken pieces with flour until they are coated well with chicken.
Pour 2 tbsp oil in a non stick pan and add the dusted chicken. Cook for 5 minutes on the both side until it turns light brown.
Place the chicken on a baking tray and bake it for 20 minutes at high temperature.
Meanwhile prepare the tomato vodka sauce using the same pan with all the drippings of chicken pieces. Remove the pan from flame. Pour vodka in the pan and scrub the chicken drippings with a spatula. Once done, add the chicken stock and lemon juice and heat in moderate flame. Let it boil for 10 minutes or until it reduces 1/4 portion.
Now add the finely chopped tomatoes and chopped fried garlic, then cook for about 10 minutes or until it gets thicken. Add cornflour mixed with water to make the sauce thick.
Garnish with chopped spring onions.
Place chicken  and pour sauce on top of it and serve hot.

This is best served with pasta or rice.

March 31, 2010

Easy Chicken Pulao

Ingredients:
1 1/2 Cup Rice
500 gm Chicken, cut into pieces
Salt to taste
1/2 tsp Turmeric Powder
3 Cups Water

Paste:
6 Dried Red chillies
2 Onions, chopped
7 Garlic flakes
2 tsp Ginger, chopped
1 tsp Jeera powder
2 tsp Saunf
1/2 inch Cinnamon
2 Elachi
1 Laung
1 tbsp Peppercorns

Method:
Prepare paste of all the above ingredients using some water.
Heat oil in kadai and add the prepared paste along with chicken, fry for 3 minutes and then add salt and turmeric powder.
Add rice and stir it for 1 min. Transfer to Rice cooker along with 3 cups of water and cook until rice is ready.
Squeeze half lemon juice and mix gently. Garnish with coriander leaves and serve with onion raita.

March 29, 2010

Mint Chicken Curry

Ingredients:

Paste:
1/2 Bunch Mint leaves
1/2 Bunch Coriander leaves
2 tbsp chopped onions
5 Green chillies, chopped


250 gms Chicken
2 onions, finely chopped
1 tomato, finely chopped
1 tbsp Ginger garlic paste
3 tbsp cooking oil
1/2 tbsp Red chilli powder
Salt to taste
10 Cashews, Soaked in water and make paste

Spice Powder:
1/4 inch cinnamon
1 bay leaf
1 star anise

Method:

Prepare Mint Paste using Mint leaves followed by coriander leaves, 2 tbsp chopped onions,
and green chillies with little water.
Soak cashews for 30 mins and grind into smooth paste.
Prepare spice powder by grinding cinnamon, bay leaf and star anise.

Heat oil in kadai and add spice powder and then add finely chopped onions followed by ginger garlic paste.
Saute nicely and add mint paste, cook for few minutes until raw smell goes.
Add finely chopped onions, Saute for 3 minutes and then add cashew paste, salt and red chilli powder.
Now add chicken and mix properly, add some water and cook for 15 minutes or until chicken gets  completely cooked.

Serve hot with Rice or roti.

March 26, 2010

Prawn Balti

Ingredients:

500 gm Prawn
1 tbsp juice of lime
1 1/2 tsp paprika

3 tbsp cooking oil
1 onion, sliced lengthwise
1/2 tbsp ginger garlic paste
2 green chillies, shredded
1 Bell pepper, shredded
2 tomatoes, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp cinnamon powder
1/2 tsp garam masala powder
1/2 tsp coriander powder

Method:

Marinate prawns with lime juice and paprika and leave aside until you prepare masala.
Heat oil in kadai over a moderate heat and add onions, fry them for about 5 minutes or until translucent. Then add ginger garlic paste followed by green chillies, shredded bell pepper. Saute for 1 to 2 min.
Turn the heat up and add the tomatoes, turmeric powder, chilli powder, cinnamon powder, garam masala, coriander powder.
Saute nicely until the tomatoes have thicken. Pour some water and stir well. Let it cook for 2 minutes and then add prawns, along with the lime juice.
Simmer for 4 to 5 minutes or until they turn pink and tender.
Garnish with coriander leaves and serve hot with rice.

March 25, 2010

Sirukeerai Thandu Soup


Ingredients :

1 Bunch Sirukeerai root

1 tbsp toor dal

3 Finely chopped Garlic

1 Finely chopped onion

1 Finely chopped tomato

1 Finelly chopped green chilli

1 dry red chilli

1 tsp jeera

1 tsp crushed pepper

Salt




Preparations:

Add all ingredients in pressure cooker and cook till 5 whistles.

Remove the root alone and mash it. Add the mixture to the remaining .
 

serve hot with extra pepper.


Prawn Broccoli Noodles

Ingredients:

1 Packet Hakka Noodles, Boiled with little oil and salt and strained
1 Cup cabbage shredded
1 Cup Green Capsicum shredded
1 Cup Yellow Capsicum Shredded
1 cup Broccoli, chopped
3 tbsp oil
1 Cup Prawns chopped
1 tsp Oyster Sauce
1 tbsp Dark Soya Sauce  
Salt to taste
1 tbsp Pepper

Method:

Heat oil in a wok over a moderate heat and add the shredded cabbage, saute them and then add yellow capsicum followed by green capsicum and broccoli. Fry them for about 3 minutes and then add Prawns.
Saute and add the following ingredients oyster sauce, soya sauce, salt and pepper.
Cook in slow flame for few minutes or until prawns turn pink and tender.
Add noodles and mix properly without breaking.
Garnish with spring onions and  serve hot with your favorite sauce.

Broccoli Prawn Soup

Ingredients:

100 gm Broccoli, Boiled and chopped into pieces
1/2 cup finely chopped green and yellow Bell pepper
1 cup prawns
2 tbsp Butter
1 tbsp Creole Hot pepper Sauce
Salt t o taste
1 tsp pepper
Oregano and thyme for seasoning
1 tbsp corn flour mixed with water

Method:

Heat butter in a pan and then add broccoli, saute nicely for about 1 min and then add green and yellow Bell pepper.
Fry them  for about  3 to 4 minutes and then add prawns followed by  hot pepper sauce, salt and pepper. Saute nicely and add some water and let it cook in low flame until prawns turn tender and pink.
Finely add cornflour mixed with water and let it boil for 2 minutes or until it becomes thick.
Remove from flame and add oregano and thyme for seasoning.
Add pepper according to taste.

I sometimes prepare this recipe in thick consistency and used to have with rice.....

Prawn Capsicum Rice

Ingredients:

2 onions, finely chopped
1 tomato, finely chopped
2 red chillies, chopped
1 tsp ginger garlic paste
1/2 tbsp dark soya sauce
1 Big capsicum chopped
1 cup prawns, chopped (i used to chop prawns so that we get it in every bite)
1 cup rice, cooked
Salt to taste
1 tbsp butter
1 tbsp cooking oil
1 tsp Red chilli powder

Method:

Heat butter and oil in a kadai and add ginger garlic paste. Saute nicely and then add finely chopped onions.
Fry them for 2 to 3 minutes or until translucent.
Then add red chillies and capsicum. Saute well for 3 minutes and then add finely chopped tomatoes followed by salt and red chilli powder. Cook until the tomatoes have thickened and darkened in appearance.
Now add chopped prawns and soya sauce. Pour some water and let it cook for 5 minutes or until prawns turn tender.
Fry them until gravy becomes little dry and then add cooked rice and mix properly.

You can garnish with finely chopped spring onions.
Serve hot with tomato sauce.

March 13, 2010

Chickpea and Spinach Curry

Ingredients:

1  Onion, finely chopped
2 Tomatoes, Puree
3 Green chillies, chopped
1 Cup cooked Chickpea
1 Cup Chopped Spinach
1 tsp Garam masala
1 tsp Ginger Garlic paste
1 Tbsp Pepper Powder
1 tbsp oil
Salt to taste

Method:

Pour oil in kadai and add finely chopped onions, then add ginger garlic paste. Saute for few mins and then add chopped green chillies.
Later add tomato puree, garam masala, salt and pepper. Add some water and let it cook for 2 to 3 mins.
Add spinach leaves and cook for 2 mins, then add cooked chickpea..
Add some water and let it cook for 10 mins....
Serve hot with rice or chapathi....
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