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Wednesday, 29 August 2012

Vermicelli stir fry (Indo Chinese style)


Ingredients
Vermicelli 2 cups
Anchovies 2 tbsp
Egg 1
Onion chopped 1
Garlic 5 pods
Small onion 4
Chilli sauce 1 tbsp
Tomato sauce 2 tbsp
Soy sauce 2 tbsp
Coriander leaf chopped 2 tbsp
Salt and oil as required
Preparation
1.      In a pan add 4 cups of water and vermicelli
2.      Allow it to cook till water dries up
3.      Hand pound small onion and garlic coarsely
4.      Ina pan add oil, chopped onion, pound paste and little salt. Saute well
5.      Add anchovy and fry it well
6.      Add egg and toss well
7.      Add soya sauce, tomato sauce,chilli sauce and vermicelli to it. Toss well
8.      Adjust salt
9.      Add chopped coriander and toss once
Serve hot

Saturday, 25 August 2012

Mint flavoured chicken ( pudina chicken)


Ingredients
Chicken ½ kg
Mint chopped 1 cup
Onion chopped lengthwise 1
Garlic pounded 10
Ginger paaste 1 tbsp
Chicken curry powder 2 tbsp
Salt and oil as required
Preparation
1.      In a pan add oil, onion,garlic and ginger.saute well
2.      Add mint leaves and chicken
3.      Add salt and cook till water oozes out of chicken
4.      Add curry powder and cook till done in low flame
5.      Once done, toss well till water dries up
Serve hot
Goes well with rasam rice or sambar rice

Tuesday, 21 August 2012

Besan Chicken roast


Ingredients
Chicken 500 gms
Bengal gram flour 2 tbsp
Chicken kebab masala 2 tbsp (available in stores)
Lemon 1
Garlic crushed 10 pods
Ginger paste1 tsp
Onion chopped 1 big
Fennel seeds ½ tsp
Curry leaf 2 sprigs
Salt and oil as required
Preparation
1.      Mix bengal gram flour and kebab masala powder
2.      To it add cleaned and washed chicken pieces
3.      Add lemon juice and mix well
4.      Marinate for a hour
5.      In a pan add oil, fennel seeds, curry leaf , onion, garlic and ginger. Saute well till turns brown
6.      Add marinated chicken and saute once
7.      Close the pan and allow it cook in low flame
8.      Stir occasionally
9.      Once the chicken is cooked, saute it till colour changes brown
10.  Adjust salt
Serve with rice
Goes well with rotis

Friday, 17 August 2012

Mutton coconut gravy(kerala style)


Ingredients
Mutton 500 gms
Coconut paste ¼ cup
Tomato 1 chopped
Turmeric powder ½ tsp
Chilli powder 2 tsp
Coriander powder 1 tbsp
Pepper powder 1 tbsp
Garam masala 1 tsp
Fennel seeds ½ tsp
Cinnamon 1
Cloves 2
Curry leaf 2 sprigs
Salt and oil as required
To grind
Small onion 10
Onion 1
Garlic 10 pods
Ginger 1 inch
Green chilli 2
Curry leaf 2 sprigs
Grind to paste form without adding water
Preparation
1.      In a pressure pan add oil, fennel seeds, cinnamon,cloves,curry leaf and ground paste. Saute well
2.      Add tomatoes, chilli powder, turmeric powder,coriander powder,garam masala and salt.toss once
3.      Add mutton and allow it to cook till water oozes out well of it
4.      Add a cup of water and allow it pressure cook for 5-6 whistles
5.      Once it is cooled, add coconut paste and bring it to boil
6.      Add pepper powder and curry leaf
Serve with rice
Goes well with appam

Monday, 13 August 2012

Fried black pepper chicken


Ingredients
Chicken 300 gms
For marination
Chicken masala 2 tsp
Curd 1 tbsp
Vinegar 1 tsp
Marinate chicken with chicken masala, curd, vinegar for an hour
Deep fry in oil and keep aside
For masala
Small onion chopped 25
Ginger paste 1 tsp
Garlic chopped 1 tbsp
Curry leaf 2 sprigs
Sweet chilli sauce 1 tsp
Soy sauce 1 tsp
Vinegar 1 tsp
Pepper powder 2 tsp
Cumin powder ½ tsp
Salt and oil as required
Preparation
1.      In a pan add oil, small onion, ginger, garlic and curry leaf. Saute well
2.      Add chilli sauce, soy sauce, vinegar and fried chicken toss well
3.      Add salt, pepper and cumin powder. Toss well
Serve hot

Thursday, 9 August 2012

Dried Anchovies sambal (Malaysian style)


Ingredients
Dried Anchovies 250 gms
Onion 1
Tomato 1
Dry red chilli paste 2 tbsp (soak 15-20 dry red chilli in hot water for 10 minutes. Drain water and remove the seeds. Grind to smooth paste)
Tamarind paste 1 tbsp
Salt and oil as required
Preparation
1.      Grind onion and tomato coarsely
2.      In a pan add oil, ground paste and salt. Saute well
3.      Add chilli paste and saute well
4.      Cook till oil oozes out
5.      Add anchovies and ¼ cup of water
6.      Allow it to cook
7.      Once the water dries up add tamarind paste and allow it to boil once
Serve with rice and boiled egg

Sunday, 5 August 2012

Village style quail curry( gramathu kaadai kulambu)


Ingredients
Quail cleaned and cut 4
Pepper powder 1 ½ tbsp
Turmeric powder 1 tsp
Small onion 25 chopped
Ginger garlic paste 2 tsp
Curry leaves 2 sprigs
Mustard seeds ½ tsp
Cinnamon 1 inch
Tomato chopped 2
Salt and oil as required
Preparation
1.      Clean quail and rub it with turmeric powder and wash
2.      In a pan add oil, mustard seeds, curry leaf, cinnamon and onion. Saute well
3.      Add ginger garlic paste and quail.saute well
4.      Add turmeric powder, pepper powder and toss well
5.      Add tomatoes and cook till mushy
6.      Add salt and water
7.      Allow to cook till done
8.      Adjust the gravy to be thicker for desired taste
Serve with rice

Wednesday, 1 August 2012

Egg shallots omelette


Ingredients
Egg 1
Shallots (sambar onion) 10 chopped finely
Green chilli 1 chopped finely
Pepper corns 1 tsp crush it coarsely
Salt and oil as required
Preparation
1.      In a pan add little oil, green chilli, shallots and a pinch of salt. Saute well, till it turns glossy
2.      Turn off the flame and allow it to cool
3.      In a bowl add egg and a little salt. Beat well
4.      Once the onion is cooled add to egg and mix well
5.      In a pan add a little oil and pour the egg mixture
6.      Sprinkle pepper
Allow it to cook
Goes well with rasam rice on a rainy day