VENDAIKAI PAAL KARI
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| Vendaikai Paal Kari |
INGREDIENTS:
Ladies Finger - 1/4 kg
Thick Coconut milk - 1/2 cup
Thin Coconut Milk - 2cup
Green Chilly - 2
Shallot - 10
Tomato - 1 medium
Curry leaves - few
Turmeric Powder - 1/4tsp
Chilly Powder - 1/2 tsp
Salt - to taste
Lemon juice - 1 tbsp
Oil -2 tbsp
Method
Wash the ladies finger thoroughly and wipe it off.
Cut them in to medium pieces
Heat oil in a non stick pan ,add ladies finger pieces
Saute for 7 minutes in low flame .
Now add onion pieces and saute till translucent .
Then add thin coconut milk along with turmeric powder and chilli powder,
Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .
Now add salt ,curry leaves and thick coconut milk .Stir well
Add lemon juice and mix well.
Do not boil the curry after adding the thick coconut milk.
Just cook for 1 minute while stirring continuously.
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| Vendaikai Paal Kari |
Goes well with rice.........
STUFFED BRINJAL RECIPE
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| Stuffed Brinjal |
Ingredients:
Small Brinjals - 1/2 kg
Ripe Tomatoes - 2
Tamarind - Gooseberry size
Mustard - 1/2 tsp
Salt - to taste
Oil - 6 tbsp
Curry leaves - few
Ingredients for stuffing
Coriander seeds - 2 tbsp
Bengal gram - 2 tbsp
Red chillies - 5
Ground nut - 2 tbsp
Sesame seeds - 2 tsp
Jeera - 1/2 tsp
METHOD
Dry roast the ingredients for masala and grind it to a fine powder.
Grind tomatoes and mix the ground powder with it, along with salt needed.
Wash brinjals and make 2 slits to form a X shape in the bottom leaving the stalks intact.
Stuff the brinjals with the prepared masala.
Heat oil in a frying pan add the mustard seeds when it splutter add the curry leaves.
Add the stuffed brinjals, and cook on low flame sprinkling little water. Keep stirring
Extract tamarind juice in thick consistence and add to the brinjals after it is half cooked. Simmer the flame and cook it covered.
Once the brinjals are cooked well the oil will ooze out, switch off the flame.
Your stuffed brinjal is ready. Can be served with Rice and Rotis.
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| Stuffed brinjals |
MY RED ROSE DOILY.............
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| Red Rose Doily |
My latest doily......... doing one rose each day and joining it for one week .......... this time I was tooo lazy finishing it ....... I saw this pattern doily while browsing some thing ..... the color and design tempted me to start........fortunately I got somewhat the same colors of yarn in my yarn collection .......... I preferred to use the same colors as the colors were very attractive in that doily.........now may be I may give a try using different colors in future.............
PICKLE CHICKEN [ or ] SUPER CHICKEN
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| Pickle Chicken |
INGREDIENTS:
Chicken - 1/2 kg
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 2 tsp
Thick curd/yogurt - 1 cup
Salt - to taste
For Masala:
Onions(chopped finely) - 2
Garam masala powder - 1tsp
Red dry chillies - 2
Bay leaves - 2
Coriander leaves - for garnishing
Oil - 4 tbsp
Salt - to taste
METHOD:
Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.
Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.
Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.
Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,
Add salt if needed and cook everything in medium high flame with lid closed, stir in between.
Switch off and garnish with coriander leaves.
Serve with Rice or Chapathi.
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| Super Chicken |
KOTHU PARATHA
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| Kothu Paratha |
Ingredients:
Paratha - 5
Egg - 4
Onion - 2 [finely chopped]
Chilli powder - 1 tsp
Salt - to taste
Chicken cooked - 1 ladle
Curry leaves - 3 stigs
Oil - 2 tbsp
Method:
Shred the paratha in to small pieces.
Heat oil in a Iron dosa tawa. Saute chopped onions till turns golden brown.
Add egg, curry leaves, chilli powder, salt and saute for 5mins.
Add four ladle full of chicken [cooked with salt and chilly powder ]to the kadai and fry till it becomes little crispy.
Use ladle to chop the mixture into small pieces.
Serve hot with raita.
PAZHAM PORI [OR] BANANA FRITTERS
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| Banana Fritters |
Ingredients:
Ripe Bananas – 2 sliced
[Nentran Pazham]
Plain flour – 1/2 cup
Rice flour – 1 tbsp
Sugar – 2 tbsp
Salt – 2 pinch
Water – 1/2 cup
Instructions:
Peel and slice the bananas.
Make the batter with flour, rice flour, sugar, salt and water.
The batter should be thicker as idli batter.
Dip the sliced bananas in the batter.
Heat oil in a frying pan.
Deep fry the bananas till golden brown.
Drain excess oil and serve hot.
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| PAZHAM PORI |
Murukku
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| Murukku |
Ingredients:
Raw rice flour - 3 cups
Urad dal flour - 1 cup
Butter - 1 tablespoon
Sesame seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Salt - to taste
Asafoetida - 1/2 teaspoon
Water - 1 cup
Oil - for deep frying
Method:
Add rice flour, urad dhal flour, cumin seeds, sesame seeds, salt and butter in a bowl and mix well.
Add water little by little and form a soft non sticky dough.
Heat oil in kadai apparently, enough to deep fry the murukkus.
Use 3 rounds holes plate in murukku press.grease some plastic sheets and make murukku first Then drop into the oil.
Deep fry in medium flame.
Fry them till golden brown .Make sure it gets cooked evenly on both sides,turn over accordingly.
Drain in tissue,cool down completely and then store in airtight container.
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| Murukku |
