Monday, June 14, 2010

Prawn Poriyal(Method 1)

Prawn-20 to 25 nos
Redchilly Powder-1 tsp
Turmeric Powder-1/4 tsp
Pepper Powder-1 tsp
Cumin Powder-2 tsp
Curryleaves(finely chopped)-few
Salt-to taste

1.Take a bowl.Add salt,redchilli powder,tumeric powder,salt,curd and prawn.Mix it well and marinate for 2-3 hrs.(we'll get good results if we increase the hours)
2.Heat oil in a pan.Saute onion until it turns to light golden brown colour.
3.Add tomato and saute it well.
4.Now add salt,turmeric and redchilly powder.
5.After prawn is fully cooked add cumin powder,pepper powder & curry leaves and cook it till desired consistency is reached.

Thursday, June 10, 2010

Pavakkai/Bitter Gourd Kaara Kuzhambu

Bitter Gourd-1
Onion-1 medium size(1/2 portion for grinding)
Tomato-1(1/2 portion for grinding)
Tamrind(juice)-1 small lemon size
Curry Leaves-few
RedChilly Powder-1 tsp
Turmeric Powder-1/4 tsp
Vadagam-1/2 tsp
Salt-to taste

For Grinding:
Cocunut(grated)-2 tsp
Fennel Seeds-1/2 tsp

1.Boil bitter gourd in a vessel/Pressure cooker and drain the water.
2.Heat oil in a pan.Add vadagam,onion,tomato and curry leaves.Saute it well.
3.Add bitter gourd,salt,turmeric and redchilly powder.
4.Pour tamrind juice into it.
5.After it boils,add the grinded paste.
6.Cook for 5-10 mins till the oil seperates on top.

Maida Buiscuits

Maida-1 cup
Oil-for deep frying
Sugar-5 tsp
Warm Water-1/2 cup(as per requirement)

1.Add 1 tsp of oil,salt and sugar to maida.
2.Make a dough by adding water.
3.Roll of the dough to a circle and make a vertical cut first and then a horizontal cut to form a diamond shape.
4.Deep fry them in oil.(Before frying leave them for 1-2 hours,it won't absorb much oil) .
5.Store them in air-tight containers.These buiscuits remain fresh for 4-5 days.

Instead of sugar we can also add salt and redchilly powder(optional) to maida.

Sending this to Deep fried Snacks Event.

Wednesday, June 9, 2010

Brinji Rice

Basmathi Rice-1 cup
Mint Leaves-1 cup
Green Chilly-2
Red Chilly Powder-1/2 sp
Salt-to taste
Turmeric Powder-a pinch
Curry Leaves-few

For Seasoning:
Cinnamon-1 piece
Cloves-2 nos

For Grinding:
Fennel Seeds-1/2 sp
Cumin Seeds-1/2 sp
Peppercorns-1/2 sp
Ginger-5 to 6 small pieces

1.Heat oil in a pan,add seasoning items,onion and saute it well till onion turns to light brown.
2.Add grinded paste,saute it for a min and add mint leaves and saute well till its smell goes.
3.Then add tomato.Saute it for 2-3 mins.
4.Now add salt,red chilly powder and turmeric powder,saute it for a min.
5.Pour required amount of water(I used 1 1/4 cup) into it.After it boils,add rice and close the lid.

Tomato Rice

Basmati Rice-200 gm(1 cup)
Tomatoes(juice)-3 medium size
Garlic-5 to 6
Water-2 1/2 cups
Curry Leaves-few
Bay Leaf-1
Cinnamon-1 piece
Fennel seeds-1/2 tsp
RedChilly Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Salt-to taste
Onion(finely sliced)-1 large
Green Chillies(slit lengthwise)-2
Cardamon powder-pinch

1.Fry Basmati Rice in a pan till it turns to light brown.
2.After few min,wash and soak the rice for 10 min.Keep it aside.
3.Heat oil in a pan,add fennel seeds,bay leaf,cinnamon and cloves.
4.Add onion,green chillies,cardamon and curryleaves.Saute it well till onion turns to golden brown.
5.Grind tomatoes with garlic and add that juice into the pan.
6.Add red chilly powder,turmeric and salt.Stir well till tomatoes are cooked.
7.Add water,Cilantro and bring to boil.
8.Now add rice and stir it well.
9.Cover the pan,put the stove in sim and cook properly.

Curd Semiya

Vermicelli-1 cup
Curd-1 cup
Mustard Seeds-1 tsp
Urad dal-2 tsp
Green chillies-2
Curry Leaves-few
Grated Carrot-1 tsp
Oil-2 tsp
Salt-to taste

1.Heat oil in a pan and fry the vermicelli until it turns to brown.
2.Heat 4 cups of water and alllow it to boil.
3.Add the semiya in boiling water and allow it to boil till it becomes soft.
4.Drain the water and keep it aside.
5.Heat oil in a small pan and add the mustard seeds followed by urad dal,green chillies,curry leaves & cashews.
6.Now mix the vermicelli with curd,salt and all the seasonings.
7.Garnish with coriander leaves and carrot.

Sweet Aval

Aval-1 cup
Jaggery-1/2 cup
Grated Cocunut-1/4 cup
Cardamom-1 tspn

1.Soak rice flakes in water for few minutes and squeeze off the water.
2.Add smashed jaggery,cocunut and cardamom into rice flakes.
3.Now garnish with roasted cashews.

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