PRAWN BRIYANI
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| PRAWN BRIYANI |
INGREDIENTS:
Basmati Rice - 3 cups
Prawn - 1/2 kg
Onion - 3
Tomatoes - 3
Green Chilies - 3
Ginger & Garlic Paste - 2 tbsp
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilies Powder - 2 tbsp
Coriander Powder - 2 tbsp
Yogurt - 1 cup
Lemon - 2
Fennel Seeds - 1 tbsp
Cinnamon - 2
Cardamon - 2
Cloves - 4
Salt - to taste
Oil - 7 tbsp
Water - 5 cups
METHOD:
Wash and soak Basmati rice for 1/2 hr.. and set aside..
Clean the Prawns properly and set aside..
Chop onions and tomatoes..
Slit chilies...
Take a pan ... add oil to it.. when hot..
Add fennel seeds cinnamon, cardamon and cloves. then
Add chopped onions and saute till transparent ..
Add ginger and garlic paste and saute well..
Now add the green chilies.. saute it and
Add chopped tomatoes saute till mushy...
Now add the chopped Coriander and Mint leaves..saute for a min..
Add chilly, coriander powders.. saute till raw smell fades..
Add prawns and allow it to cook for 2 mins...
Add yogurt mix well and add the lemon juice...
Now add rice saute for 5 mins.. let it mix well..
now add 5 cups of water and add salt to taste..
Cook in medium flame with closed lid till water evaporate...
Yummy Prawn Briyani is ready to taste...
Serve it hot with any raita and fish fry...
PANI PURI OR GOLGAPPA
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| PANI PURI |
INGREDIENTS FOR PURIS
Semolina or Rava - 1 and 1/2 cups
All purpose flour - 1/2 cup
Salt - to taste
Water - for kneading
METHOD
Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.
Knead the dough again after 45 mins.
Take some dough and make very small balls.
Roll out small thin rotis,to round shape.
Heat enough oil for deep frying in a frying pan.
Slide the puris in hot oil.
Using the back of the ladle, press in the center and along the edges the puri will puff.
Flip over the other side and cook till golden brown.
Remove it and place of kitchen tissue to absorb the excess oil.
Cool and store in an airtight container and use when required.
INGREDIENTS FOR STUFFING
Boiled Potatoes - 1
Onion - 1
Green Chili - 1
Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Boiled Yellow peas - 1 cup
Coriander leaves - 1/2 cup
Salt - to taste
METHOD
Take boiled potatoes and mash it .
Chop onion,green chili and coriander leaves.
Add all together along with salt,chili powder, roasted cumin powder,boiled peas.
Mix them well.
keep aside.
FOR PANI
Cold water - 7 cups
Mint leaves - 1/2 cup
Green chilli - 1
Ginger - 1 inch
Panipuri Masala Powder - 2 tbsp
Tamarind Pulp - 2 tsp
Cumin powder - 1/4 tsp
Black salt - 1 pinch
Fresh coriander leaves - 2 tbsp
Salt - to taste
METHOD
Make a fine paste of mint,green chili and ginger.
Take a bowl, add the water in it,
Then add the green mint paste and mix well.
Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt.
Garnish with finely chopped coriander leaves.
ASSEMBLING PANI PURI
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| PANI PURI OR GOLGAPPA |
Take a small puri and lightly press the top to make a hole in the puri.
Stuff with a tsp of stuffing prepared earlier.
Can also add some sev and bhoondhis to it.
Pour 2 tbsps of the prepared mint pani.
Yummy Tasty Pani Puri is ready to serve.
ONION SAMOSA
Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,,
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| ONION SAMOSA |
INGREDIENTS:
All Purpose Flour – 1 cup
Onions – 3
Fennel Seeds – 1 tbsp
Chilli Powder – 1/2 tsp
Turmeric Powder - 1/4 tsp
Curry leaves - 1 sprig
Salt - to taste
Oil - deep for frying
METHOD:
Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep aside.
Take a frying pan..Heat 1 tbsp of oil
Add fennel seeds and curry leaves.
Add the chopped onions and saute well.
Add the chilli powder, turmeric powder and the salt .. saute well.
Stuffing is ready. Allow it to cool.
Now roll the dough like a chapati and place 3 chapathi one above the other
Slightly half cook on both sides. Peel and separate the chapathis.
Now cut the chapathis into long and broad ribbon pieces.
Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.
Make a paste of maida with water and seal the corners of the samosa.
Refrigerator this for 15 minutes.
Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.
Yummy hot and crispy Onion Samosas are ready to taste.
Served with tomato ketchup and chilli sauce.
SRI LANKANS KOKIS OR ACHU MURUKKU
Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............
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| SRI LANKANS KOKIS |
INGREDIENTS:
Raw Rice flour - 1 cup
All purpose flour - 1/4 cup
Egg - 1
Sugar - 1/2 cup
Thick Coconut milk - 1/2 cup
Thin Coconut milk - 1/2 cup
Oil - for frying
METHOD:
Mix raw rice flour and all purpose flour.
Sieve it together and set aside..
Extract fresh thick and thin coconut milk
Beat an egg and add it to thick coconut milk.
Add sugar to this.
Add the sieved flour slowly mix well and a make batter of dosai batter consistency
If the batter is too thick Achu murukku will not be crispy, adjust the batter with the thin coconut milk.
Take a frying pan for deep frying .
Add oil for deep frying. when hot
Fully dip the mold in oil and keep for atleast 5 mins.
Once done take out the mold carefully and immerse half the mold in the batter.
The mold will coat with batter.
Drop the battered mold in hot oil and shake the mold to get release the murukku,
If it is struck in mold just push it with help of a fork and push it down..
Turn the murukku to cook other side.
Cook till they turn golden brown.
Repeat the process till you finish all the batter
Cool it and store in airtight container.
Crispy Achu Murukku is a good evening snacks for kids.
TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA
Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard...
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| SPICY DRUMSTICK MASALA |
INGREDIENTS:
Drumstick / Murungaikai - 2
Fennel Seeds - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1/2 tsp
Curry leaf - 1 sprig
Salt - to taste
Oil - 1 tsp
FOR PASTE:
Onion - 1
Shredded coconut - 3 tbsp
Cumin Seeds - 1/2 tsp
METHOD:
Make a coarse paste with onion, coconut and cumin seeds.
Cut the drumstick into 2 inches long pieces. set aside.
Take a frying pan and add oil to it, When hot.
Add fennel seeds when splutter add the curry leaves.
Then add the drumstick pieces.
Add coriander powder, red chilly powder and turmeric powder.
Then add the ground masala paste and salt
Add a cup of water and cook till tender .
Cook till water evaporates and become a dry masala.
Thirunelveli Drumstick masala is ready to taste..
Goes well with Rice....
SUSIYAM TRADITIONAL TAMIL RECIPE
Susiyam is a traditional Tamil sweet recipe of Tamil Nadu South India... There are 2 versions of susiyam traditional method is made with dipping in rice batter which I have given below ....whereas the other version is dipped in all purpose flour batter...Traditional method taste best so I have given this version first and will try to give the other method in future.......
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| SUSIYAM |
INGREDIENTS:
Raw rice - 1/4 kg
Urad dal - 50 g
Chana dal - 1 cup
Jaggery - 1/4 cup
Grated Coconut - 4 tbsp
Cardamom powder - 2 tsp
Salt - to taste
Oil - for deep frying
METHOD:
Soak raw rice and urad dal for 4 hours.
Add salt and grind it to idly batter consistency.set aside.
Soak chana dal for an hour.
Cook the channa dal and mash it well.
Take a bowl add the mashed chana dal,grated jaggery, grated coconut, cardamom powder and mix well.
Make small balls and keep it aside.
Heat oil in a frying pan for deep frying.
Take a ball and dip in the batter and drop it into oil and deep fry till it turns golden colour.
Remove and transfer to kitchen tissue o absorb excess oil.
Serve hot.
Yummy Susiyam is ready to taste...
CHICKEN CHOPS
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| CHICKEN CHOPS |
INGREDIENTS
Chicken - 1 kg
Onion - 2
Ginger & Garlic paste - 2 tbsp
Tomato - 2
Cloves - 2
Cinnamon - 2
Cardamom - 2
Garam masala - 2 tbsp
Red chillies - 2
Coriander powder - 3 tbsp
Pepper powder - 1 tbsp
Curry leaves - 2 sprigs
Coriander leaves - 2 tbsp
Mint leaves - 1 tbsp
Oil - 5 tbsp
Method:
Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.
Add oil in a frying pan. when hot .
Add the chopped onions saute well .
Add curry leaves .. then
Add the tomatoes, saute well.
Add the cut chicken pieces, mix well.
Add the ground paste and salt.
Need not add water as the the water from paste and the tomato is enough for cooking.
Add the Garam masala and red chilli powder.
Then add the mint leaves and coriander leaves .
Let the paste simmer and blend with the chicken,
Reduce the flame and let the chicken cook for 20 minutes.
When cooked garnish with coriander leaves.
Serve hot with Rice or Roti....
