This one’s a healthy dish (read lots of fat) as we use oil and butter. But simple nevertheless.
Ingredients:
15 pieces of tiger prawns (big ones) de-veined and cleaned.
2 tsps of cooking butter.
Sea salt or Rock salt (as per taste or 1 tsp).
1 cup corn flour.
Salt as needed.
4 full green chilli sliced lengthwise.
Oil for cooking.
Fresh chopped coriander leaves.
Preparation:
1. Make a thin batter of corn flour with a little salt.
2. In a Kadai, heat oil. Dip the prawns one by one in the batter and fry in the heated oil till a slight golden brown.
3. Remove from oil and allow the excess oil to drain from the prawns..
4. In a pan, melt two tsps of butter, and fry green chillies, add the cooked prawns and sea salt. Fry in high flame for 1 minute (or you eyes start watering)
5. Remove, garnish with coriander and eat hot with mayonnaise or tomato sauce. Simply delicious…….
Thursday, October 15, 2009
Mixed Noodles
This ones adapted to Indian taste buds. Its easy to make and highly customizable. We do not require all those ready made sauces for making this one.
Ingredients:
100 gms veg noodles.
250 gms boneless fried chicken. (Veggies can replace with Mushrooms).
1 egg.
1 cup Cabbage (sliced) .
1 cup carrots and beans (sliced into 1 inch slender strips).
½ cup chopped spring onions.
½ cup sliced capsicum.
2 onions sliced.
Salt as needed.
1 full green chilli.
2 tsp of soya sauce.
Crushed pepper as per taste.
Oil for cooking.
Preparation:
1. Shred the fried chicken into small pieces and keep aside.
2. In a big kadai, heat 2 tsp of oil, add the egg and fry, after half done, add all the vegetables (onions, carrots, beans, cabbage, capsicum and green chilli in that order) and stir fry till done (sprinkle water if required).
3. Boil water in a big vessel. When water comes to a boil, add the noodles and 1 tsp of oil. Cook for 5 mins or as per instruction in the noodles packet.
4. Strain and allow to cool in a plate.
5. When the vegetables are almost done, add the shredded chicken and stir cook for a minute.
6. Add the noodles to the vegetable, add the soya sauce, salt and pepper and stir for 1 minute.
7. Add oil if required and remove from flame.
8. Stir one more time and sprinkle spring onions and coriander.
Note: The vegetables are all your choice, modify them as per your wish, but don’t add tomatoes. If you want a spicier version.
Use this sauce.
In ½ cup tomato puree, add 1 chopped green chilli, ½ ich chopped ginger, 4 chopped garlic pods.
Add this sauce at the stage of adding soya sauce, This tastes good only in vegetable noodles.
Ingredients:
100 gms veg noodles.
250 gms boneless fried chicken. (Veggies can replace with Mushrooms).
1 egg.
1 cup Cabbage (sliced) .
1 cup carrots and beans (sliced into 1 inch slender strips).
½ cup chopped spring onions.
½ cup sliced capsicum.
2 onions sliced.
Salt as needed.
1 full green chilli.
2 tsp of soya sauce.
Crushed pepper as per taste.
Oil for cooking.
Preparation:
1. Shred the fried chicken into small pieces and keep aside.
2. In a big kadai, heat 2 tsp of oil, add the egg and fry, after half done, add all the vegetables (onions, carrots, beans, cabbage, capsicum and green chilli in that order) and stir fry till done (sprinkle water if required).
3. Boil water in a big vessel. When water comes to a boil, add the noodles and 1 tsp of oil. Cook for 5 mins or as per instruction in the noodles packet.
4. Strain and allow to cool in a plate.
5. When the vegetables are almost done, add the shredded chicken and stir cook for a minute.
6. Add the noodles to the vegetable, add the soya sauce, salt and pepper and stir for 1 minute.
7. Add oil if required and remove from flame.
8. Stir one more time and sprinkle spring onions and coriander.
Note: The vegetables are all your choice, modify them as per your wish, but don’t add tomatoes. If you want a spicier version.
Use this sauce.
In ½ cup tomato puree, add 1 chopped green chilli, ½ ich chopped ginger, 4 chopped garlic pods.
Add this sauce at the stage of adding soya sauce, This tastes good only in vegetable noodles.
Thursday, September 17, 2009
Avasara Adai.
This is one example where a fast cooked meal doesn’t have to be bad for your health. You can make your own recipe with little additions or deletions and availability of ingredients.
Ingredients:
1 cup Dosa flour (preferably well risen, say overnight and half a day).
3 tsps of rava .
2 tsps of gram flour.
1 tsp of ragi (optional).
1 tsp of cashews.
½ tsp of broken channa dal.
½ tsp of broken ural dal.
2 tsps of curd (if the dosa flour is not old enough).
Salt as needed.
1 green chilli finely chopped.
1 finely chopped onion.
½ grated carrot.
½ finely chopped tomato.
½ chopped capsicum.
2 tsps coriander leaves.
1 twig of curry leaves.
¼ tsp of mustard seeds.
Oil for cooking.
Preparation:
1. Make a batter of dosa like consistency with the dosa flour, rava, ragi, gram flour and curd with salt as need and keep aside for 5 minutes.
2. Meanwhile gather other ingredients , wash and chop.
3. Now in a pan, add two tsps of oil, when oil is hot add the mustard seeds when it sputters, add the urad dal, channa dal, after a beat add cashews, the onions and curry leaves, stir for 2 seconds, add the chillies, capsicum and finally the carrot sauté for 5 seconds and remove from fire and mix with the batter.
4. Heat the tava, grease it. Laddle two deep spoons of the batter into the tava. Spread slightly (the spread shoundt show). Lower the flame.
5. Pour oil on the sides. Sprinkle the tomatoes and coriander on topn of the batter when its still cooking. Cover with a lid.
6. After 10 seconds remove the lid and turn the dosa to cook the other side.
7. After cooking both sides serve hot with chutney or a piece of Jaggery. Oh I want to eat it now….
Note: The vegetables are all your choice.. But the above combination is time tested.
Ingredients:
1 cup Dosa flour (preferably well risen, say overnight and half a day).
3 tsps of rava .
2 tsps of gram flour.
1 tsp of ragi (optional).
1 tsp of cashews.
½ tsp of broken channa dal.
½ tsp of broken ural dal.
2 tsps of curd (if the dosa flour is not old enough).
Salt as needed.
1 green chilli finely chopped.
1 finely chopped onion.
½ grated carrot.
½ finely chopped tomato.
½ chopped capsicum.
2 tsps coriander leaves.
1 twig of curry leaves.
¼ tsp of mustard seeds.
Oil for cooking.
Preparation:
1. Make a batter of dosa like consistency with the dosa flour, rava, ragi, gram flour and curd with salt as need and keep aside for 5 minutes.
2. Meanwhile gather other ingredients , wash and chop.
3. Now in a pan, add two tsps of oil, when oil is hot add the mustard seeds when it sputters, add the urad dal, channa dal, after a beat add cashews, the onions and curry leaves, stir for 2 seconds, add the chillies, capsicum and finally the carrot sauté for 5 seconds and remove from fire and mix with the batter.
4. Heat the tava, grease it. Laddle two deep spoons of the batter into the tava. Spread slightly (the spread shoundt show). Lower the flame.
5. Pour oil on the sides. Sprinkle the tomatoes and coriander on topn of the batter when its still cooking. Cover with a lid.
6. After 10 seconds remove the lid and turn the dosa to cook the other side.
7. After cooking both sides serve hot with chutney or a piece of Jaggery. Oh I want to eat it now….
Note: The vegetables are all your choice.. But the above combination is time tested.
Peas n Aloo balls.
I think this is a Rajasthani or Gujarathi dish, I made it after tasting it at a restaurant. Can’t remember the exact name, but it tastes good. Only one hitch, this dish is a deep fried one, so prepare and eat one and enjoy, give the rest to people who are very thin, it will do them good!!
Ingredients:
4 large potatoes boiled and mashed and dry with a little salt.
1 green chilli finely chopped.
3 tsp of coriander.
4 tsp of peas.
Salt for taste.
2 tsps of Corn flour.
Oil for deep frying.
1 tsp of finely chopped ginger and garlic.
Preparation:
1. In a pan, add two tsps of oil, fry the ginger and garlic, green chilli and peas. Cook the peas till soft.
2. Then add the salt and coriander and mash the peas till tiny bits.
3. Make small cups with the aloo and place a tsp of the peas stuff into it and close it to make a ball.
4. Roll the ball on the dry corn flour (this will give it extra crispness).
5. Now deep fry the balls till a slight brown on the outside.
6. Drain and serve with tomato sauce. Yummmy, it will be.
Ingredients:
4 large potatoes boiled and mashed and dry with a little salt.
1 green chilli finely chopped.
3 tsp of coriander.
4 tsp of peas.
Salt for taste.
2 tsps of Corn flour.
Oil for deep frying.
1 tsp of finely chopped ginger and garlic.
Preparation:
1. In a pan, add two tsps of oil, fry the ginger and garlic, green chilli and peas. Cook the peas till soft.
2. Then add the salt and coriander and mash the peas till tiny bits.
3. Make small cups with the aloo and place a tsp of the peas stuff into it and close it to make a ball.
4. Roll the ball on the dry corn flour (this will give it extra crispness).
5. Now deep fry the balls till a slight brown on the outside.
6. Drain and serve with tomato sauce. Yummmy, it will be.
Aloo stuffed Paratha.
After eating this in restaurants, I pestered my mother to make it. She refused so I made it. Luckily it was good, a little spicy to suit my taste. Here I have the measurements for 4 parathas.
Ingredients:
2 medium sixed potatoes cooked and mashed.
¼ tsp of red chilli powder. (optional)
¼ tsp of turmeric. (optional)
Salt as needed.
1 tsp of chopped coriander leaves.
1 cup wheat flour.
2 tsp of maida.
3 tsp of curd.
1 tsp of ghee or melted butter.
Luke warm water.
Preparation:
1. Mix the mashed potatoes, salt, chilli powder, turmeric and coriander leaves. (Add a pinch of asafetida if its ok , actually adding is good)
2. Make the dough with wheat flour, maida, ghee, curd with luke warm water and keep it covered in a wet cloth for at least 20 minutes. This will make it soft and partially cook it. So that we need not worry about it not being cooked properly.
3. Now make a ball of the dough and flatten it with hand to make a small saucer.
4. Keep a gooseberry size of the stuffing inside the saucer, close the edges make a closed ball again.
5. Gently roll them, dusting with dry flour as needed so that the wheat flour will be on the outside and the stuffing won’t come out. This will come properly if you do twice or thrice. If not make two thin chapathis, place the stuffing in between, spread evenly and close the egdes. Slightly roll the rolling pin over it.
6. Now cook the parathas with little ghee in medium flame till brown spots appear on both sides. In some places bubbles will be formed. Cook both sides.
7. When done, serve hot with any side dish you prefer and raita.
Ingredients:
2 medium sixed potatoes cooked and mashed.
¼ tsp of red chilli powder. (optional)
¼ tsp of turmeric. (optional)
Salt as needed.
1 tsp of chopped coriander leaves.
1 cup wheat flour.
2 tsp of maida.
3 tsp of curd.
1 tsp of ghee or melted butter.
Luke warm water.
Preparation:
1. Mix the mashed potatoes, salt, chilli powder, turmeric and coriander leaves. (Add a pinch of asafetida if its ok , actually adding is good)
2. Make the dough with wheat flour, maida, ghee, curd with luke warm water and keep it covered in a wet cloth for at least 20 minutes. This will make it soft and partially cook it. So that we need not worry about it not being cooked properly.
3. Now make a ball of the dough and flatten it with hand to make a small saucer.
4. Keep a gooseberry size of the stuffing inside the saucer, close the edges make a closed ball again.
5. Gently roll them, dusting with dry flour as needed so that the wheat flour will be on the outside and the stuffing won’t come out. This will come properly if you do twice or thrice. If not make two thin chapathis, place the stuffing in between, spread evenly and close the egdes. Slightly roll the rolling pin over it.
6. Now cook the parathas with little ghee in medium flame till brown spots appear on both sides. In some places bubbles will be formed. Cook both sides.
7. When done, serve hot with any side dish you prefer and raita.
Kara Kezhvaraghu(Ragi) Adai.
This is as old as the land itself. This adai is made for evening munching before tea.
Ingredients:
1 cup of ragi flour.
1 tsp salt.
1 pinch of baking soda.
1 onion, chopped finely.
3-4 dry red chillies (de-seeded and shredded into small pieces).
A handful of drumstick leaves.
Some chopped coriander leaves.
1 tsp of curd.
2 tsp of shredded coconut.
Oil for frying.
Preparation:
1. Mix the ragi flour, salt, curd, baking soda with water a thick batter (more like idli mavu with little less water). Leave the contents for 10 minutes.
2. In a little oil fry the onions and coconut for 5 seconds.
3. Add the fried contents, drumstick leaves, chillies and coriander leaves to the batterand mix thoroughly.
4. Now in a heated tava, grease with oil and pour a the batter using a deep spoon. Spread it a little. Don’t spread it like dosai, more like kal dosai.
5. Pour some oil and cook it in medium flame till done. Both sides should be golden brown.
6. Remove and eat it hot with coconut chutney.
Ingredients:
1 cup of ragi flour.
1 tsp salt.
1 pinch of baking soda.
1 onion, chopped finely.
3-4 dry red chillies (de-seeded and shredded into small pieces).
A handful of drumstick leaves.
Some chopped coriander leaves.
1 tsp of curd.
2 tsp of shredded coconut.
Oil for frying.
Preparation:
1. Mix the ragi flour, salt, curd, baking soda with water a thick batter (more like idli mavu with little less water). Leave the contents for 10 minutes.
2. In a little oil fry the onions and coconut for 5 seconds.
3. Add the fried contents, drumstick leaves, chillies and coriander leaves to the batterand mix thoroughly.
4. Now in a heated tava, grease with oil and pour a the batter using a deep spoon. Spread it a little. Don’t spread it like dosai, more like kal dosai.
5. Pour some oil and cook it in medium flame till done. Both sides should be golden brown.
6. Remove and eat it hot with coconut chutney.
Wednesday, September 16, 2009
Simple prawn fry.
This is all a time hit, its impossible to make it wrong. But, there are two things you should take particular care of, one is about the prawn, the second, is also about the prawn.
1. The prawns should be fresh.
2. They should be small (don’t go for big tiger prawns).
The dish is excellent accompaniment for plain rice and dal.
Ingredients:
1 cup cleaned and de-veined prawns.
4 large tomatoes chopped.
2 large onions chopped.
1 tsp ginger garlic paste.
1 cup coriander leaves chopped.
1 ½ tsp of red chilli powder.
½ tsp turmeric.
1 twig of curry leaves.
50 ml of oil.
Salt as required.
Preparation:
1. Mix the turmeric and prawns and keep aside.
2. In a kadai, add the oil and fry the chopped onions till translucent.
3. Add the curry leaves, the ginger garlic paste, chilli powder and fry for 3 seconds.
4. Add the tomatoes and salt and cook it till oil separates.
5. Add the prawns now and add a little water.
6. Allow the prawns to cook. They will shrink and become round.
7. Keep stirring at intervals. Take care it doesn’t get burned.
8. When the dish turns a dark red and starts to burn slightly you know its done.Garnish with coriander and serve.
1. The prawns should be fresh.
2. They should be small (don’t go for big tiger prawns).
The dish is excellent accompaniment for plain rice and dal.
Ingredients:
1 cup cleaned and de-veined prawns.
4 large tomatoes chopped.
2 large onions chopped.
1 tsp ginger garlic paste.
1 cup coriander leaves chopped.
1 ½ tsp of red chilli powder.
½ tsp turmeric.
1 twig of curry leaves.
50 ml of oil.
Salt as required.
Preparation:
1. Mix the turmeric and prawns and keep aside.
2. In a kadai, add the oil and fry the chopped onions till translucent.
3. Add the curry leaves, the ginger garlic paste, chilli powder and fry for 3 seconds.
4. Add the tomatoes and salt and cook it till oil separates.
5. Add the prawns now and add a little water.
6. Allow the prawns to cook. They will shrink and become round.
7. Keep stirring at intervals. Take care it doesn’t get burned.
8. When the dish turns a dark red and starts to burn slightly you know its done.Garnish with coriander and serve.
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