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Tuesday, December 8, 2015

Nethili Karuvadu Fry/ Dried Anchovy Fish Fry


Ingredients:-


  • Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams
  • Garlic, chopped - 8 or 10 pods
  • Curry leaves - few
  • Cumin seeds - 1 tbsp
  • Dried red chillies - 3
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1/4 tbsp
  • Salt to taste
  • Oil


  • Preparation:-
    • Remove head and clean the fish well. Set them aside.
    • Heat oil n a pan/ kadai. Add cumin seeds, curry leaves and broken dried red chillies.
    • When its splutter, add chopped garlic and  saute them for a minute.
    • Now add dried anchovy fish/ nethili, turmeric powder, red chilli powder and salt. Fry them for 10 - 15 minutes till it becomes crispy.
    • Transfer them to the plate and serve hot.


    Chicken Filling


    Ingredients:-
    • Boneless chicken- 200 gms
    • Capsicum, finely chopped - 1/2 cup
    • Tomato- 1 nos
    • Onion, finely chopped - 1 big
    • Garlic pods, minced- 8 nos
    • Ginger, minced- 1 tbsp
    • Pepper powder- 1/4 tbsp
    • Cumin powder - 1/2 tbsp
    • Red Chilli powder- 1 tbsp
    • Lemon juice - 1 tbsp
    • Salt to taste
    • Olive oil
    Preparation:-
    • Heat olive oil in a non-stick pan, add minced ginger, minced garlic, onions and stir fry until they're translucent. 
    •  Add the chopped capsicum and chopped tomatoes, stir-fry for about 5mins until they start to soften.
    • Add minced chicken and saute for a minute.
    • Now add cumin seeds, red chilli powder, pepper powder and salt. Keep stirring until they start browning.
    • Finally add  lemon juice into the mixture and Mix well.
    • Turn off the heat and use as needed!


    Sunday, December 6, 2015

    Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish Curry

    Ingredients:-
    • Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams
    • Vazhaikai/ Plaintain - 1, cut into large dice
    • Small onion/shallots - 8 or 10 
    • Green chillies-3
    • Tomato - 1 big
    • Garlic pods - 6 or 8
    • Red chilli powder - 1 tbsp
    • Coriander powder - 1/2 tbsp
    • Curry powder - 2 tbsp
    • Turmeric powder - 1/4 tbsp
    • Tamarind water - 1 cup
    • Salt to taste
    To Temper:-
    • Mustard seeds - 1 tbsp
    • Fenugreek seedss - 1/4 tbsp
    • cumin seeds - 1/2 tbsp
    • Curry leaves - few
    • Garlic - 3 nos
    • Pepper Corns - 1 tbsp
    • Oil
    Preparation:-

    1. Clean the dried fish:-
    Remove the head and tail. Clean it with salt and turmeric powder and wash in running                         tap water. Set them aside.


    2. To make Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish curry:-
    • Crush the garlic and pepper Corns together to form a powder. Set aside.
    • Heat oil in a pan /kadhai. Temper mustard seeds, fenugreek seeds, cumin seeds, curry leaves and green chillies. 
    • Add crushed garlic pepper mixture, garlic, onion, and tomato. Cook it for a min on low flame. 
    • Then add tamarind water and bring this to boil.
    • Now add red chilli powder, curry powder, coriander powder, turmeric powder and salt.
      Cook it for 10 mins till masala is cooked well. 
    • Now addvazhaikai/plantain and Nethili/ Dried fish and . Mix well. 

    • Let them cook for a while. When oil shows up on sides, remove from heat.
    • Serve hot with steamed rice.















    Orange Milkshake


    Ingredients:-
    • Fresh orange- 2 
    • Whole Milk - 1 cup
    • Vanilla extract - 2 tbsp
    • Sugar - 5 tbsp
    • Salt - a pinch

    Preparation:-
    1. Combine orange segments, sugar and salt  in a blender until smooth.
    2. Filter them with the strainer .
    3. Now blend this orange mixture, vanilla extract and 1 cup of warm milk until smooth.
    4. Pour into a glass and refrigerate up to 2 hours.
    5. Serve chilled.


    Tuesday, November 24, 2015

    Egg Rolls



    Ingredients:-
    • Spring roll pastry 
    • Oil for deep fry
    Filling:-
    • Egg - 6 nos
    • Capsicum, chopped -  1 nos / 1/2 cup
    • Cabbage, shredded - 1 cup
    • Grated fresh ginger - 1 tbsp
    • Pepper powder - 1 tbsp
    • Turmeric powder - 1/4 tbsp
    • Salt to taste
    • Olive Oil - 1 tbsp

    Preparation:-

    To make the filling:-
    • In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.
    • Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

    To make rolls:-
    • Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.
    • Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.



    • In a large wok or saucepan over high heat, heat cooking oil.
    • When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 
    •  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
    • Serve hot.





      Saturday, November 21, 2015

      Murungai Keerai Poriyal / Drumstick Leaves Stir Fry


      Ingredients:-

      • Murungai Keerai / Drumstick Leaves - 1 bunch or 1 large bowl
      • Small onion/ shallots, chopped - 5 or 6 nos
      • Dried Red chilli - 3 nos
      • Curry leaves - few
      • Mustard seeds- 1 tbsp
      • Boiled moong dal - 2 or 3 tbsp
      • Asafoetida - a pinch
      • Coconut, shredded- 1/4 tbsp
      • Salt to taste
      • Oil - 2 tbsp
      Preparation:-
      • Remove the leaves from the stalks. Wash and clean the leaves. Set aside. 



      • Heat oil in a kadai/wok. Add mustard seeds and asafoetida. Let it splutter.
      • Add broken dry red chili, curry leaves and onion and saute until it becomes light brown.  

      • Now add drumstick leaves, boiled moong dal and salt. Saute for few mins or cook till the leaves are tender.
      • Finally add coconut and mix well, saute for another minute.
      • Remove from flame and serve hot with rice and sambar.

      Monday, November 16, 2015

      Crab Briyani / Nandu Briyani


      Ingredients:-
      • Crab, large size- 1 (Separate the legs with claws and body section)
      • Basmati Rice - 2 cups
      • Onion, big - 1 sliced
      • Tomato - 2 nos
      • Green chillies - 3 nos
      • Coriander leaves , chopped - 1 cup
      • Mint , chopped - 1 cup
      • Ginger garlic paste - 2 tbsp
      • Red chilli powder - 1 tbsp
      • Turmeric powder - 1 tbsp
      • Yogurt- 2 tbsp
      • Salt as needed
      • Ghee - 4 tbsp
      • Oil - 1 tbsp
      • Lemon juice - 2 tbsp

      To Temper:-
      • Cloves - 1
      • Star anise - 1
      • Javitri - 1
      • Cardamom - 1
      • Bay leaves - 1
      • Cinnamon stick- 1
      • Cumin seeds - 1 tbsp


      Preparation:-
      1. To Clean and Cook the Crab:
      • Clean the crab with turmeric powder.  

      • Boil body section and some crab legs with 1 tbsp of salt for 10 mins.
      • Remove from heat and allow to cool.
      • Remove the shell parts and take out the flesh alone. Set aside. 
      2. To Prepare Crab Briyani:-
      • Soak basmati rice for 20 to 25 minutes.
      • In a pan, heat ghee and oil, put all the ingredients under " To Temper" and saute for a minutes.
      • Add green chillies and onion. when onions are soft, add tomato and ginger garlic paste and saute for a minutes. 



      • Then add coriander leaves and mint. Fry them till the leaves wilt. 
      • Add crab meat and cleaned legs. Mix well.
      • Then add red chilli powder and curd. Saute for a few more minutes.  
      • Add 4 cups of water. When water starts boiling, add basmati rice. Mix well and cook covered. 

      • When rice is three fourth done,reduce the heat to low and cook covered for another 15 minutes or until all the water is absorbed and the rice is soft. 
      • Garnish with coriander leaves and serve hot with raita.