Coconut Rice

Coconut Rice (using coconut milk)

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A very easy recipe but a festive one.You can make this for any occasion.

Ingredients:

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Coconut milk - 1 can (8 oz)

Basmati Rice - 4 rice cooker cups

Garlic - 8

Ginger - 1 inch size

(Grind ginger and garlic together and make a paste)

Green chilli - 4

Cashew - 12 (optional)

Onion- 1 small

Cinnamon stick - 1

Cardamom-2

cloves - 4

Dries bayleaf - 1

Butter - 1/2 stick

oil - 1/4 cup

salt - app. 1 tbsp

Method:

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Soak basmati rice in water for 1/2 an hour and drain well.

For Rice cooker,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Now take 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water in the rice cooker.Ratio of rice and liquid is 1:1 1/2.Add salt.Now add basmati rice and the cooked masala.

For oven ,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Add 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water.Ratio of rice and liquid is 1:1 1/2.Add salt.After it starts boiling,add basmati rice.Now when the liquid is all soaked up by the rice,cover it airtight with an aluminium foil and put it in the oven.350 degrees for 20 minutes.

Serve hot with any gravy... preferably non veg !!

Mutton Biryani

Mutton Biryani

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This is an ultimate dish for all the non vegetarians ...Everytime I cook biryani(by God's Grace),it comes out with consistent taste.Thats because I calculate...Its more like a formula..Its a very easy recipe....I will give you the exact mesurements.You cannot go wrong!!

Ingredients:

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Mutton - 2 pounds

Basmati Rice - 4 cups(rice cooker cup) (soaked for 1/2 hour)

Butter - 3/4 stick

Oil-1/4 cup

cinnamon stick - 1/2 (cut the whirled shape stick(big) into two,if the whirled stick is small you can add it whole)

cloves - 4 (1 per cup)

aniseed - 1

bayleaf-1

Green chillies - 8 (2 per cup)

onion - 1

tomato-2

turmeric powder - 1/2 tsp

chilli powder - 1/4 tsp (adjust according to your spice level)

coriander leaves - handful chopped

mint leaves - 1 box (box as in the mint in american stores-handful)

Salt - to taste

To Grind:

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fennel seeds - 1 tbsp

garlic - 12 (3 per cup)

ginger - 1 inch

cloves 4 -( 1 per cup)

cinnamon stick - 1/2 ( the rest of the stick or 1 small stick)

Method:

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In a cooker,take mutton with 4 cups of water.pinch of tur pd,1/2 spoon cumin powder,1/4 spoon pepper powder,salt,few coriander and mint leaves.cook for 3-4 whistles.

Heat butter and oil in a large pan.Add the whole spices.Add green chilli.saute for a minute.Add onion.Now cook very well till the onion gets golden brown...till you get nice onion aroma...now add the grounded paste,tomato,tur pd,chilli pd and cook well till oil seperates.Add the coriander and mint leaves.now add the mutton (only the mutton-not the stock).Cook for a few minutes.Add the stock.Add 6 cups.If you don't have enough stock,add water.Now comes the most important step.Add salt.Add salt so that when you taste it..you should really taste salt..if you think.."well i think i taste salt" ..then you should add more..hehe...you should taste salt very well...okay you get the point...Now when it starts to boil,add the drained basmati rice.when the rice absorbs all the water.Preheat oven to 350 degrees. Close it with aluminium foil airtight and put it in oven.for 20 minutes.

Note:

1)As soon as the water is absorbed...close it airtight and 'immediately' put it in oven or else you get half cooked and half uncooked rice.learnt my lesson the hard way hehe!!

2)If you are cooking for guests,you can make it till you add the water and switch off...you can make this hours ahead...just 1/2 an hour before the guest arrives,add the basmati rice and pop it in oven.By this way,you can serve your guests real hot biryani..straight from the oven...they will surely appreciate it!!!!

If you have any doubts...write in the comment..

Gobi Manchurian Gravy

Gobi Manchurian Gravy

This is a classic dish for vegetarians..This is how I do it!!

Ingredients

For frying:

Cauliflower-1

cornflour

All purpose flour

Tomato ketchup

ginger garlic [aste- 1 tsp

Soysauce

pepper

salt

Oil

For sauce:

Garlic

Ginger

green chillies-3

Onion

Green Capsicum-1

Red bellpepper-1

Soy sauce

Chilli garlic sauce - 1 tsp

Spring onions

pepper

salt

Method:

Add all the items for frying.Add cornflour and all purpose flour in 2:1 ratio.Add the flour till the cauliflower is well coated.Fry it in oil.

Now heat oil in pan.Add very finely chopped ginger,garlic and green chillies.Add the onion of spring onions,onion and red and green capsicum cut lengthwise.Add soysauce and chilli garlic sauce,salt and pepper.Add 1 tsp cornflour mixed in water.Add the fried cauliflower to the sauce just before serving and garnish it with the leafy part of spring onions.

Ps:If you want more gravy,add more cornflour and water.

Squash Salad

Squash salad

Squash salad is another new invention of mine.It came out so well.So I thought of sharing that recipe with you all.You can do this with okra and capsicum too.Comes out real good!!

Ingredients

Yellow squash

Curd

Onion Powder

Garlic powder

Cumin powder

green chilli -2

coriander leaves

Salt

Oil

Method

Heat some oil in the pan.Put some cumin seeds,green chillies, and garlic powder.Put the squash and onion powder and saute it well.Add salt and cumin powder..When it is well cooked,add curd.You can add abt 1/2 cup.Adjust salt.Garnish with coriander leaves.Serve with any type of Pulao or Biryani.

Brussel Sprout Curry

Brussel Sprout Curry

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I always wanted to try new vegetables like brussel sprouts,zuchinni,asparagus etc etc.But I was very hesitant too.Didn't really know how to make them..One day somebody brought brussel sprout gravy for a potluck and I was like wow...this tastes good!!!My husband loved it too...So I got it and made a very quick and easy curry..tasty too...worth a try...

Ingredients:

Oil-2 tbsp

Mustard seeds- 1 tsp

Urud dhal- 1 tsp

Garlic-2(finely chopped)

Onion -1

Red chilli powder - 1 tbsp

cumin powder- 1 tsp

Brussel sprouts

Salt

Method:

Heat oil in a kadai.Put mustard and urud dhal and let it splutter.Add garlic and fry for a minute.Add onion and saute it for some time and add the chilli powder.Saute that for 1 min and add brussel sprouts and salt.sprinkle some cumin powder.Do not cover.keep stirring often so that it doesnt burn.cook till it is well roasted.Enjoy a new delicacy!!

Spicy Peanut Chutney

Spicy Peanut Chutney

A Quick and a delicious Chutney !!

Ingredients

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Peanuts - 1/2 cup

Coconut - 2 tbsp

Red chillies -3

Tamarind - small marble size

Garlic - 1 big clove

Cumin seeds - 1 tsp

Curry leaves - few

Salt

To season:

Oil-1 tbsp

mustard seeds - 1 tsp

Urud dhal-1 tsp

Red chillies-2

Method:

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You can very easily oven roast the peanuts.Here is how.Place the peanuts without shell in a baking sheet or a wide pan.Place them in single layer.Preheat the oven to 350 degreees.Keep the peanuts in oven and cook for 17 - 20 minutes.You have perfectly roasted peanuts.Peel off the skin.Take them in a blender along with coconut,cumin,curry leaves,tamarind,garlic and salt.Blend well.Taste and adjust the spice and salt level.Take it in the serving bowl.Heat oil.Oh yeh let it really heat up.Be patient.Add the mustard seeds,urud dhal and red chillies.Pour it over the chutney.Serve hot with dosai !!!

Strawberry Milkshake

Strawberry Milkshake

Summer has started.It is getting hotter and hotter day by day.What more is refreshing than a cool homemade milkshake??!! Strawberries are yummy and healthy too!! Cool off the heat with this easy and fun milkshake!!

Ingredients:

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Milk - 500 ml

Strawberry - 8

Sugar - 3 tbsp (add it to ur taste)

Whipped cream - get the squeeze can of whipped cream like 'Reddi wip'....it has more shelf life...

Nestle Nesquick Strawberry powder (or any strawberry milkshake powder) - 3 tbsp (you get this in the coffee and malt aisle)

Method:

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In a blender,take the washed strawberries and little milk.Blend well.Now add the remaining milk,a good squeeze of whipped cream,sugar,nesquick strawberry powder and blend again.

If you do this with cold milk,then it would be cool.If you want it more cool, add a couple of icecubes and blend again.Chill!!!

Paruppu Vadai

Paruppu Vadai

A delicious Indian snack.Very easy to make too.My husband's favourite...but since it is deep fried,he gets it once every year...his birthday..lol!!!

Ingredients:

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Chana dhal - 1 cup

Onion - 1

Curry leaves - few

cumin seeds - 1tsp

green chillies - 3 (add acc' to ur spice level)

Chana dhal flour/aka Besan flour

salt

Method:

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Soak the chana dhal for atleast 2 hrs.Drain water from dhal.Grind the dhal coarsely.Never add water,not even a drop.Take it in a bowl.Add the minced onion,curry leaves,chillies,cumin and salt.Add chana dhal flour if you feel it won't stick together otherwise if you are fine with the consistency,need not add the flour.make balls,flatten and deep fry.Do not keep it in high flame.Keep in medium heat.Only then you get a crispy and well cooked vadais.Serve hot!!!

Tomato Biryani

Tomato Biryani

This one is for all my vegetarian friends...Hope you guys are happy now!!!

Ingredients:

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Basmati Rice - 4 Rice cooker cups
Onion -1
Peas -1/4 cup
cinnamon - 1 (1 inch size)
Clove -2
Aniseed - 1
bayleaf -1
Butter - 3/4 stick
Oil - 1/4 cup
Tomato - 4
Salt - to taste

To Grind:
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Garlic - 10 cloves
Ginger - 1 inch
Green chillies - 4
Cinnamon - 1
Clove -2
Fennel seeds - 1 tbsp
Cumin seeds - 1 tbsp
Whole pepper - 10-15
Coriander powder - 1 tsp
Coriander leaves - some
Mint leaves - 10-15 leaves

Method:
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Soak the basmati for 30 minutes.grind the masala and keep aside.Heat the butter and oil in a pan.Add the whole spices.Now add onion and saute it well till it becomes golden brown.This step is very important for any biryanis.You have to really cook the onion till you get a good aroma.Now add the ground masala.Add the tomatoes.Try to cook this in the oil for sometime.Add 1 cup of water and continue cooking.Add peas.Cook well till the oil seperates.Now add the remaining measure of water.1: 1 1/2 ratio.So for 4 cups of rice,6 cups of water.We added one cup earlier so now add 5 more cups.Now add salt.This step is also very important.You have to add correct amount of salt.When you taste,you should feel it is a little salty.Only then when you add the rice,it gets the salt.Now cook for a few minutes till the water is all soaked up by the rice.Make sure that it doesn't get too dry.Cover the pan airtight with an aluminium foil and put it in the oven.Preheat oven 350 degree and keep for 20 minutes.Serve hot with raita and chips.You can switch off and leave it in the oven and take it when you want to serve..it remains hot!!!!

Ps:Transfer the pan from the stove to the oven immediately before it loses any heat.

Poondu Kulambu

Garlic Kulambu

Needless to say,Garlic has so many medicinal values.It is a powerful anti-biotic.It can reduce cholesterol and many many more benefits that it is actually called "wonder drug " in the herbal world.Thankfully we use a lot of garlic in our cooking.

Ingredients:

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Gingely Oil - 6tbsp

Mustard seeds - 1 tsp

Fenugreek Seeds -2 tsp

curry leaves
Garlic - big cloves - 20

Small onion -10 or onion-1

Chilli powder - 1 tbsp

Coriander powder - 1 tbsp

Tamarind water - 1/4 cup

(What i do is soak half block of tamarind in a tupperware with little water and keep it in fridge.So that you can take it and use anytime you want.)

Asoefotida-1 pinch

Salt - for taste

Method:

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Heat gingely oil in a cooker.Add curry leaves,mustard seeds and fenugreek seeds.Now add the garlic cloves and the onion and roast for a few minutes.Add chilli powder,coriander powder ,asoefotida,and roast this for a minute in oil.Then add the tamarind water.Add salt.Add some water and close the cooker and cook for 4 whistles.Serve with rice.

Prawn Gravy

Prawn Gravy

One of my favourite seafoods.I long for the fresh prawns that we get in india.So I get raw shrimp,not so big,not so small..just the right size gives the right taste for a gravy.My husband never liked the crunchiness of the prawns but he loves it if it is soft.I thought of quit making prawn until oneday an idea dawned on me and its working perfect everytime...Marinate the shrimp in lemon juice...Now I'm very close to the prawn gravy in india though I cannot beat it...

Ingredients

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Shrimp
Onion - 1
Tomato -1
lemon juice
curry leaves
cumin seeds - 1tsp
Ginger garlic paste - 1 tsp
Garlic -small pieces
Green chilli -2
Chilli powder-1 tsp
Cumin powder - 1tsp
coriander leaves
To grind:
Roast in some oil and then grind.
Onion-1
cumin seeds - 1 tsp
fennel seeds - 1 tsp
whole pepper -10

Method:
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Marinate shrimp in lemon juice and salt for atleast 2 hrs.Heat 2 tbsp oil.Add curry leaves,cumin seeds,garlic pieces and green chillies.Add onion and saute it till it becomes golden brown.Add chilli powder,cumin powder,turmeric powder.Add the ground paste.Cook them in the oil.Do not add water now.You can add little water if it burns.Add tomato.Cook till the oil seperates.Add shrimp and less salt as you have salt in shrimp.cover and cook.Keep in sim.Try to cook with the water that comes out of the shrimp.Garnish with coriander leaves.

Pappu's Chinese Chicken

Pappu's Chinese Chicken !

Pappu - that is me ofcourse.I kinda invented this recipe when I started cooking in the first year of my college.So my family named it after me..Hehehe...They really love this chinese chicken and I am happy to share it with you.This is a good side dish for fried rice.

Ingredients

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Boneless chicken - 1 pound

Chilli powder - 1 tsp

Coriander powder - 1tsp

Spices -one of each(cardamom,cinnamon,aniseed,clove)

sugar - 1 tsp

oil

onion - 1

capsicum - 1/2

ginger garlic paste- 1 tsp

soy sauce - 1 tbsp

tomato sauce - 2 tbsp

coriander leaves

salt

Allspice powder - 1/2 tsp (you get this in chinese isle) -optional

garlic -small pieces

Cornflour

Method:

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Marinate the chicken with chilli powder,danya powder,soysauce,salt.Heat oil.Add the spices and sugar.Adding sugar gives a nice smell.Add onion.Add ginger garlic paste and saute well.Add capsicum.Add all spice powder and some color if you want.now add the chicken.Add salt,tomato sauce.Cook with some water.When the chicken is cooked add cornflour mixed in some water and let it cook.Finally add the garlic pieces and cook for another 5 minutes not more than that.Garnish with coriander leaves.

Chinese Egg Fried Rice

Chinese Egg Fried Rice

Indo-chinese has an unique flavour.Very tasty indeed.Chennai's roadside fastfoods are ultimate spots to have fried rice and chilli beef.But the problem is they add Msg like water which gives that smell and taste.So to compromise between taste and health,add no more than a teaspoon of ajinamoto and add it no more than once every week.You can do this without adding msg too.But believe me it makes a difference.

Ingredients:

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Basmati rice - 1cup

Peas -1/4 cup

carrot - 1/4 cup

(get the peas and carrots combo in the frozen section..makes the job easier)

capsicum-1/2

onion -1

garlic pieces (or) garlic powder

Spring onions

eggs-2

Pepper

Soysauce

salt

Ajinamoto - 1 tsp

Chilli garlic sauce (you get this in the asian aisle) - 1tsp-this gives more heat and flavor -optional

Method:
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Cook the rice 1:11/2 ratio in rice cooker.Cook it before 1-2 hrs before making the fried rice.As soon as the rice cooker goes in warm mode,plug off and open the lid..fluff and let it cool.Heat oil in a big wide pan.keep in high heat.Add the garlic pieces or garlic powder.Add onion,capsicum,peas and carrot.Saute them well.Add the 2 eggs now(In a wide pan scramble the egg in one corner before you mix with vegetables..if you are not using wide pan add already scrambled eggs) and cook.mix it all well.Add soysauce,chilli garlic sauce,pepper,ajinamoto and salt.Now add the rice and saute it well for about 10 mins in good heat.Garnish with spring onions.

Capsicum Chicken

Capsicum chicken

Once again,my mother's creation.Easiest way to make a delicious chicken.We used to go to church on every sundays and come late @1.00 pm,very very hungry.So rasam and chicken fry was easy to make and it became a traditional sunday afternoon meal for us.And for a variation,my mom used to make this chicken.
I do this often but I did not come up with a name for it until recently I made this for a potluck and everybody there said that my 'capsicum chicken' was delicious.For me it goes well with rasam and rice...but it goes great with any pulao too..

Ingredients
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Chicken -1 kg-boneless
Oil-1 cup
Onion - 2
Tomato -2
Capsicum -1
Green chillies - 7
Soysauce - 1 tsp
Salt

For marinade:
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If you have a good chicken 65 masala..put that,salt,little lemon juice and 1 egg white and marinate for atleast 1 hour.
If you do not have chicken 65 masala,Add chilli powder,ginger garlic paste,food color red,lemon juice,salt and 1 egg white to chicken and marinate.

Method:
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Heat oil.Roast the chicken just like chicken fry.When it is 3/4th done,drain 3/4th of oil and add the chopped onion,tomato,capsicum and green chillies at the same time and saute it in good heat.Add some salt and soysauce.Keep on cooking till everything cooks well and till it looks delicious!Garnish with coriander.

Tamilnadu Chicken kulambu

Koli Kulambu

There are million ways to make chicken.Isn't that wonderful!! But rice as a complement only one method rocks...a good koli kulambu...My mom makes very tasty koli kulambu and she learned it from my pattima...so this recipe is being passed on from generation to generation!!!

Enga veetu koli kulambu
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Ingredients
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Gingely oil - 1/4 cup
Chicken(with bones)
Spices(cardamom,cinnamon,aniseed,clove,bayleaf)-1 each
Onion - big 1
tomato - 2
chilli powder
coriander powder
turmeric powder
cumin powder
salt to taste
coriander leaves

Paste#1
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Whole Pepper seeds-10
Fennel seeds-1 tbsp
ginger-1 inch
garlic-10 cloves

Paste #2
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coconut
cumin seeds

Method
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Grind the two paste and keep it aside.Heat oil in cooker.put the spices,cumin seeds,curry leaves.Add onion and saute well.Put the chilli powder,coriander powder,turmeric powder and saute in oil.Add tomato and paste #1.Cook well till the oil seperates.Add chicken,salt and the Paste #2.Close cooker and cook for 2-3 whistles.Then add salt if required and add some cumin powder.Garnish with coriander leaves.

Kathirikai Elumbu Kulambu

Kathirikai Elumbu Kulambu

I don't know whether you've heard of elumbu kulumbu..My mom does this often and I love it.She seperates the good fleshy pieces of chicken for fry and gravies and the ones that are boney for the famous elumbu kulambu.It can be made with brinjal,potato or drumsticks.

Ingredients
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oil (mixed -olive oil and gingely oil -> anyway thats upto you)
mustard seeds
curry leaves
coconut milk - 2 tbsp
coriander leaves
onion -1
tomato -2
ginger garlic paste - 1 tbsp
red chilli powder
coriander powder
turmeric powder

to grind
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pepper - 1 tbsp
cumin -1tbsp
fennel seeds -1 tbsp
kasakasa - 1 tbsp

Method
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Heat oil.add mustard seeds and curry leaves.Add onion and saute.Add ginger garlic paste and fry it.Add red chilli powder - 1 tsp and coriander powder - 1 tbsp into that oil and immediately add the ground paste and tomato.saute.add turmeric powder.saute it for some time and add the chicken and brinjal.add salt,coriander leaves and coconut milk.Cook in cooker for 2 whistles.
I'm sure you'll love this recipe.

Tomato Pepper Fish gravy

Tomato pepper fish gravy

Have you had fish for chapathi.Thought I would give it a try.why not?!!...It turned out to be a very tasty combination when you use the right fish and the right recipe.

Ingredients
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Oil
mustard seeds
curry leaves
onion -1 (small onions or shallots wud be great)
tomato-4
Tilapia or any fish fillet - 3

To grind
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Pepper - 1 tbsp
cumin- 1 tbsp
garlic - 10 cloves
curry leaves - few
red chilli powder - 1 tsp
coriander powder - 1 tbs
onion -1/2
coconut - 2 tbsp

Method
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Heat oil.put mustard seeds and curry leaves.Then add the onion and let it brown.Add the ground masala and tomato.cover and let it cook well till the oil seperates.Add the fish fillet and salt.cook well.Break the fish pieces with the spatula.the fish seperates well when it is cooked well.Now your gravy is ready to serve with chapathi.

Tip:

• Always try to cook the gravy without water at first.Add water only in the later stage.Try to cook the masala in the oil at first.


• If you feel it is too spicy,adjust it with tomato sauce.You can do this for any gravy.It works great.Actually increases the taste.
  
  
  

South India Fish cooking

Fish kulambu and Fish Fry

Seafood is one of my favourites...fish,prawn,crab..Hmmm..what more I have even tried scallops,mussels and oyesters which failed to amuse my tastebuds but oh yeh Olive garden's Calamari is a delicacy.When i came to USA,I cooked again and again with only two fishes i could find,Catfish and Tilapia which actually tasted good.Someone showed me a farmer's market where i get so many kind of fishes now like snapper,pompfret,and the bestof all,king mackerel.

But the fish kulambu recipe stays the same for all.Here it goes,

Swarna's Meen Kulambu
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Ingredients
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Mustard seeds - 1 tbsp
Fenugreek seeds- 1 tbsp
Garlic (medium sized) - 20 cloves
Green chilli - 6
Curry leaves
Gingely Oil - 1/2 cup
Tomato -1
Red chilli powder - 1 tbsp
Coriander powder - 3 tbsp
Tamarind water -1/2 cup
Fish (of your choice)
Salt as required

To grind
*********
Onion - 1 (if you have small onions or shallots it is great)
Shredded coconut - 3 tbsp (skip coconut for a healthier choice)
Cumin - 2 tbsp

Method
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Heat oil in a kadai.put mustard seeds.After it crackles put fenugreek,garlic and 3 green chillies and roast till the garlic gets some brown color.add curry leaves.add red chilli powder in the oil.saute it exactly for 2 seconds or else the red chilli powder would burn.puttinnog the red chiili powder in the oil would give a nice color and smell.now add the grounded mixture.(keep this handy to put it immediately after the red chilli powder).saute it well.add tomato and tamarind water.Now add the fish and salt.let it cook.atlast add 3 slit green chillies and some curry leaves and switch off.This will taste better if you just close it and keep it for atleast 3 hours before eating.

Swarna's Fish Fry
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Now the recipe varies for fish fry.If it is fillet that you want to roast.Then this is the recipe.

Ingredients (Amount as required for the amount of fish)
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Louisiana Fish fry powder - as required (u get it in walmart and all stores)
Garlic powder
Cumin powder
Chilli powder
Coriander powder
pepper powder
salt
lime juice

Mix it all with some water and let it marinate in the fridge for atleast an hour.Overnight is great.Add oil in a pan and fry till it gets its golden color.Adding the fish fry flour keeps the pieces intact.

South Indian fish fry
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Vanjeeram (king mackerel) works great for this type of fry.Any other steak cut of fishes would do too.Take a bowl.For 5 pieces of fish,Add 2 tbsp chilli powder,2 tbsp coriander powder,salt,lime juice,little cumin powder,little pepper powder .mix it with water and make thick paste.apply over fish, marinate and fry.

Onion Salad
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This salad goes great with fish kulambu.Mix thin cut red onions,tomato,green chilles(few),coriander leaves,lime juice and salt.

Tips:
*****

• Remove the skin of the fish for kulambu if you don't like the strong flavour.
• Add some fennel seeds for river fishes.
• while frying turn the fish only once.don't keep on turning.
• Always add less salt and not too much tamarind while cooking.you can add later after tasting.