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Friday, 30 September 2011

Salem Mutton paniyaram


Ingredients
Minced mutton 250 gms
Egg 4
Onion chopped 1
Turmeric powder ½ tsp
Ginger garlic paste 1 tsp
Pepper powder 3 tsp
Cumin seeds  1 tsp
Salt and oil as required
Preparation
1.     In a pan add oil,minced meat,turmeric powder,ginger garlic paste,1/2 tsp cumin,2 tsp pepper powder  and salt.saute well till the mutton cooks well
2.     Once cooked keep aside and allow it to cool
3.     In a pan add oil,onions,1/2 tsp cumin and a tsp of pepper powder,sauté well and keep aside
4.     In a bowl beat the eggs well
5.     To it add mutton ,salt and onions.mix well
6.     In paniyaram pan pour this mix and allow iit to cook on both sides
7.     Serve hot

Thursday, 29 September 2011

Salem mutton fried balls(Kola urundai)


Ingredients
Mutton  250 gms
Onion chopped 1
Coriander leaves chopped 4btbsp
Roasted Bengal gram powder ¼ cup
Turmeric powder 1 tsp
Egg 1
Ginger garlic paste 1 tsp
Garam masala 1 tsp
Curry leaf chopped 2 tbsp
Pepper powder 1 tsp
Green chilli chopped 1
Salt and oil as required
Preparation
1.     Clean and ground the minced mutton in blender
2.     To it add chopped onion,ginger garlic paste,coriander curry  leaves,green chilli,pepper powder,garam masala,salt,turmeric powder and a beaten egg
3.     Mix well and add roasted Bengal gram powder
4.     Mix and make small balls of this dough
5.     Deep fry in oil
Serve hot

Wednesday, 28 September 2011

Prawn crunchies


Ingredients
Prawn 5 pieces( large ones)
Egg 1
Soya sauce 1 tsp
Ginger finely chopped ½ tsp
Garlic finely chopped ½ tsp
Green chilli finely chopped 2
Bread crumbs ¼ cup
Salt and oil as required
Preparation
1.      Mix egg,soya sauce,green c hilli,ginger,garlic and salt
2.      Marinate prawns in this mixture for 15 min
3.      Coat the marinated prawns with bread crumbs and deep fry it
 Serve as starter or snack

Fish vadai


Ingredients
Fish (boneless) 250 gms
Turmeric powder ½ tsp
Chilli powder 2 tsp
Fennel powder 1 tsp
Ginger garlic paste 1 tsp
Onion finely chopped 1 cup
Egg 1
Oil and salt as required
Preparation
1.      In a pan add a cup of water
2.      To it add chilli powder,turmeric powder,salt,ginger garlic paste,fennel powder and fish pieces
3.      Allow it to cook
4.      Once the fish is done, allow it to dries up well
5.      Mash the fish pieces and keep aside
6.      In a pan add oil and onions. sauté once
7.      In a bowl add mashed fish, sautéed onion and egg
8.      Mix well and make vadai with this dough
9.      Deep fry in oil
Serve as starter or with pulao

Tuesday, 27 September 2011

Fish masala curry( Araithuvita meen kulambu)


Ingredients
Fish 300 gms
Mustard seeds 1 tsp
Small onion 15
Peanut ground powder 2 tsp
Coriander leaves chopped 2 tbsp
Oil and salt as required
For marination
Potato 2
Coconut 2 tbsp grated
Green chilli 2
Curry leaves 2 sprigs
For masala
Coconut ¼ cup
Fennel seeds 1 tsp
Turmeric powder ½ tsp
Coriander seeds 1 tbsp
Small onion 15
Green chilli 2
Curry leaf 4 sprigs
Coconut oil 2 tsp
Preparation
1.      In a pan add coconut oil,fennel seeds , green chilli, curry leaf,small onion, coriander seeds, coconut and turmeric powder.roast and grind to a smooth paste
2.      Grind potatoes ,curry leaf,coconut and green chilli to a fine paste.
3.      Marinate the fish pieces with potato paste and steam it
4.      In a pan add oil,mustard seeds,curry leaf,small onion,ground masala and salt.
5.      Add required water and allow it to boil
6.      Add peanut powder,cooked fish and coriander leaves
7.      Once it starts boiling turn off the flame
Serve with idli,dosa or rice

Village style mutton balls curry(gramathu kola urundai kulambu)


Ingredients
Mutton minced 300 Gms
Egg 1
Roasted Bengal gram powder 1 cup
Fennel powder 1 tbsp
Onion chopped 1
Tomato 2
Drumstick 1
Turmeric powder ½ tsp
Chilli powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Fennel powder 1 tsp
Salt and oil as required
Preparation
1.      Grind the minced mutton in blender
2.      To it add roasted Bengal gram powder,egg,fennel powder,salt and mix well
3.      Make balls out of this dough
4.      In a pan add oil,onion,tomatoes  and drumstick
5.      Sauté it and add chilli powder,coriander powder,cumin powder,fennel powder and salt
6.      Mix well with vegetables
7.      Add required water and allow it to cook
8.      Once it starts boiling add the mutton balls
9.      Allow it to cook
Serve with rice

Monday, 26 September 2011

Egg roti


Ingredient
Atta 1 cup
Egg 2
Pepper cumin powder 1 tsp
Sugar 1 pinch
Garam masala ½ tsp
Chopped onions ½ cup
Chopped coriander and mint leaves 4 tbsp
Salt and oil as required
Preparation
1.      Beat egg with a tsp of water
2.      To it add onion,garam masala,corinder mint leaves,salt,cumin pepper powder and garam masala.Mix well and keep aside
3.      To the atta add salt,sugar,2 tsp of oil and required water to make it to dough consistency like chapathi dough
4.      Make small balls of this dough
5.      Spread this balls into thin rotis
6.      In a flat pan add oil and place this roti
7.      Once it gets cooked on both sides add the egg mixture on one side and cook on both sides
8.      Serve hot with raita

Saturday, 24 September 2011

Salem mutton curry


Ingredients
Mutton ½ kg
Small onion minced 20
Ginger garlic paste 2 tbsp
Tomato 1
Dry red chilli 2
Green chilli chopped 2
Coriander powder  2 tbsp
Turmeric powder 1 tsp
Cumin powder 1 tbsp
Garam masala 1 tsp
Pepper powder 2 tbsp
Mustard seed 1 tsp
Cumin seeds 1 tsp
Curd 2 tbsp
Curry leaf 1 sprig
Salt and oil as required
Preparation
1.      In a pressure cooker ,add oil,mustard seeds , cumin seeds and dry red chilli.
2.      Add minced onion,ginger garlic paste and green chilli
3.      Add tomatoes and cook till it blends
4.      Add coriander powder,cumin powder,garam masala and pepper powder
5.      Add mutton pieces and sauté well
6.      Add salt and curd.cook till mutton oozes out its water
7.      Now add required water and cook for 5-6 whistles
8.      Once the pressure settles down add curry leaves and bring it to boil or till required consistency
Serve with rice

Friday, 23 September 2011

Kozhikode fish molly


Ingredients
Fish(pomfret or seer or king fish) ½ kg
Onion chopped 1
Tomato chopped 1
Green chilli 2
Ginger chopped 1 tbsp
Turmeric powder ½ tsp
Chilli powder 2 tsp
Coriander powder 3 tsp
Tamarind extract 1 cup
Coconut milk( thick 1 cup thin 1 cup)
Curry leaf 1 sprig
Salt and oil as required
Preparation
1.      Clean and marinate fish with turmeric powder,chilli powder  and salt for ½ hr
2.      Pan fry it in oil for 2-3 min till it gets firm consistency
3.      In a pan add oil,onions,green chilli and ginger. sauté well
4.      Add turmeric powder,chilli powder,coriander powder and tamarind extract
5.      Once it starts boiling add thin coconut milk,tomato,salt and fried fish
6.      Allow it to boil
7.      Once starts boiling add thick coconut milk and curry leaf. Do not boil after adding thick coconut milk
8.      Once it starts boiling turn off the flame.
9.       Serve with rice

Thursday, 22 September 2011

Chettinad mutton rib bone soup(nenju elambu soup)


Ingredients
Mutton rib bone 250 gms
Onion chopped 1
Tomato 2
Ginger garlic paste 1 tsp
Garam masala ½ tsp
Fennel seeds ½ tsp
Pepper corns ½ tsp
Turmeric powder ½ tsp
Pepper powder 1 tsp
Lemon juice ½ tsp
Salt and oil as required
Preparation
1.      In a pressure cooker add oil,fennel seeds,peppercorns and onions.saute well
2.      Add tomatoes,ginger garlic paste,turmeric powder ,garam masala and salt
3.      Allow it to cook till tomato blends
4.      Add rib bone and 2 cups of water
5.      Cook till 5-6 whistles
6.      Add if water is needed
7.      Bring it to boil and add pepper powder
8.      Turn off the flame and add lemon juice
Serve hot

Wednesday, 21 September 2011

Egg pasta omelette

Ingredients
Egg 4
Pasta cooked  ½ cup
Capsicum chopped 1
Onion chopped 2
Tomato chopped 1
Green chilli chopped 2
Pepper powder 2 tsp
Chilli flakes 1 tsp
Coriander leaves chopped 2 tbsp
Salt and oil as required
Preparation
1.      Beat egg with pepper powder and salt. Keep aside
2.      In a pan add oil,onions,green chilli,capsicum,coriander leaves  and tomato.saute well
3.      Once cooked add  the cooked pasta,salt and toss once
4.      Allow it to cool
5.      Add this mixture to the beaten eggs and mix well
6.      In a flat pan pour egg into omelette and cook on both sides
7.      Sprinkle chilli flakes on top
      Serve hot

Tuesday, 20 September 2011

Chicken salad


Ingredients
Cooked chicken ½ cup
Pineapple ½ cup
Onion chopped 4 tbsp
Mayonaise 2 tsp
Pepper powder 1 tsp
Spring onion 1 tbsp
Salt as required
Preparation
1.      Cook chicken with ginger garlic paste and little salt.keep aside
2.      In a bowl add cooked chicken,pineapple cubes,chopped onion,chopped spring onion,pepper powder,salt and mayonaise
3.      Mix well and serve
U can adjust the quantity of the ingredients as per your taste