Mor Kuzhambu

I made Mor Kuzhambu using Lady's finger.

Ingredients:-

Buttermilk – 2 cups

Turmeric powder – ¼ teaspoon

Green chillies – 2

Lady's finger-6(cut into 2" pieces)

Jeera – ½ teaspoon

Tuvar dhal – 1 teaspoon

Raw Rice – ½ teaspoon

Coriander seeds – 1 teaspoon

Grated coconut – 2 tablespoon

Oil – 1 teaspoon

Mustard seeds – half teaspoon

Few curry leaves and one red chili 

Method:-

Soak raw rice,tuvar dal and jeera in water for 15mins. Grind green chilies and grated coconut to a fine paste. Churn the buttermilk and the paste,turmeric powder and SALT. Cut the Lady's finger and fry it in a teaspoon of oil,fry until the vegetable changes color and add it to the kozhambu. Now bring it to boil and when it boils switch off the stove. Season it with  mustard seeds,curry leaves and red chili.

Recipe source:-http://www.kamalascorner.com/2007/10/mor-kuzhambu.html

Egg Partha(Murthaba)

Not the old way my mom used to make,my version of making Murthaba.

Ingredients for stuffing:-

Beef Kheema-1lb

Beens-6

Peas-1/2 cup

Carrot-1/2 cup

Onion-1

Cilantro-1/2 bunch

Red chili powder-according to taste

Ginger-garlic paste-1tspn

SALT-as needed

Other Ingredients:-

Egg-8-10 eggs

Onion-1(finely chopped)

Tomato-1(finely chopped)

Pepper-as needed

Cilantro-little

SALT-as needed

TYG Spring roll sheets

Method:-

Stuffing:-

Wash the kheema and nicely drain the water. In a pan add the kheema to that add the vegetables,red chili powder,SALT and ginger-garlic paste. Cook until water is all drained and the vegetable and kheema are cooked.

To make the egg:-

Nicely beat the egg and to it add onion,tomato,cilantro,SALT and pepper. Add the stuffing and beat once again. Put oil in the pan,when hot put the TYG spring roll sheet and add the stuffing and close it with another spring roll sheet,generously spread the mixed egg and add oil. Cook on one side for 3-5mins or until done.

Murthaba is ready now.

Popcorn Chicken

Was speaking to my cousin in Skype couple of weeks back she suggested this snack for kids.Not only kids even adults would love it..

Ingredients:-

Boneless chicken(cut into small pieces)-1lb

Onion powder-3tspn

Maida(all purpose flour)-4tbspn

Pepper-as per taste

white pepper(optional)-2tspn

SALT-as needed

Egg white-1-1 1/2

Milk-2tbspn

Bread crumbs-as needed

Oil-for frying

Method:-

1)Wash the chicken and drain the water.

2)In a bowl mix maida(all purpose flour),onion powder,pepper,white pepper and SALT.

3)In another bowl mix egg whites and milk.

4)In another plate put the needed bread crumbs.

5)Put the chicken in maida(all purpose flour)mixture. Then dip the chicken in egg whites and milk and then put it in bread crumbs.

6)Again dip the chicken in egg white and back in bread crumbs.

7)Fry in oil,fry until golden brown.

Yummy!!! Popcorn chicken is ready...

Mullangi(Radish)Chutney

When i was searching for Chutney's recipe a friend frm Orkut communities suggested a blog and i looked into her blog and i just loved this chutney...

Ingredients:-

Raddish(Mullangi)-1(big)

Green Chilies-3-5(depending on your taste)

Chenna Dhal-2tbspn

Asafotida-4 small pea(i used 1tspn of Asafotida powder)

Tamarind-a small gooseberry size

Cilantro and Curry leaves-few

Oil-2tspn

SALT

Method:-

1)Remove the skin from radish and cut into medium size pieces.

2)In Kadai add oil and fry the asafetida and dal till it becomes brown.

3)Add green chillies,tamarind and fry for a while.

4)Now add the radish along with curry leaves and cilantro for few minutes.

5)Cool it and SALT and grind to a fine paste.

Recipe Source:-http://www.kamalascorner.com/2008/03/radish-mullangi-chutney.html

Mutton Masala

Ingredients:-

Beef Shank(with bones)-3lbs

Onion-4(large)

Tomato-3(large)

Garlic whole-3-4 pods

Cilantro and Mint leaves-1/2 bunch

Fennel powder-3tspn

Ginger-garlic paste-2tspn

Curry leaves

SALT

Method:-

1)Wash the meat and let the water drain nicely.

2)Chop 2 1/2 onions, and tomatoes,put them in mixie and nicely blend.

3)In oil fry garlic,then add curry leaves,mint leaves.

4)Now add the remaining 1/2 onion,fry until the onion turns brown and now add the ginger-garlic paste.

5)When the smell goes off add the blended onions and tomatoes let it be in pressure cooker until the smell goes off.

6)Now add the meat and SALT nicely mixing.Pressure cook until done.

7)Dry roast the Fennel seeds,cool it and blend it.

8)Now add this to the cooked meat,keeping the flame high.

9)Garnish with Cilantro.

Best to eat with Chappati or rice.

Shrimp/Prawns Manchurian

My favorite dish right from childhood. I like it a lot especially when we cook in Jumbo size prawns/shrimp.

Ingredients:-

For Shrimp marination:-

Shrimp/prawns-2lbs(deviled and cleaned)

Maida-3tspn

Ginger-garlic paste-3tspn

Soy Sauce-1/2 tsp

Chili sauce-1 tsp

SALT to taste

Oil

For making the sauce:-

Ginger-1/2 finely chopped

Garlic-4pods finely chopped

Green chilies-3 finely chopped

Spring Onions-1 bunch finally chopped

Soy sauce-1/4 tbspn

Chili sauce-1/2 tsp

Tomato sauce/ketchup-1 tbspn

Black pepper powder-1/2 tspn

Maida(mix 3tbspn of maida with 1/4 cup of water)

Oil-2tbspn

SALT to taste

Method:-

1) Combine all the ingredients for the marination(except the oil) and set aside for 3hrs.

2) Heat the oil in a frying pan. Deep fry the shrimp,drain the excess oil in a tissue.

3) In another pan heat the oil and then add the chopped ginger,garlic and green chilies. Now add the green onion and saute for a min.

4) Add the soy sauce,chili sauce,tomato sauce/ketchup, pepper powder and SALT.

5) Add little water and bring it to boil. Add the fried shrimp and cook for few mins.

6) Then add the maida and water mixture,stirring that no lumps are formed.

7) Cook for few more mins until the mixture slightly thickens.

Enjoy the Manchurian...Serve hot with roti,naan,fried rice and noodles..

This can be done with Boneless chicken also.

Bhuna Ghost

Ingredients:-

Beef/Lamb-2lbs

Red Chili powder-1tbspn

Turmeric powder-1tspn

Ginger-garlic paste-1tbspn

Garam Masala-1/2 tspn

Whole Red Chili-3-4

Onions-3 medium

Jeera/Cumin-1tbspn

Tomato-2 medium sized

Cilantro-1/2 bunch

Method:-

1) Marinate the meat with above ingredients(except onion,whole red chili and jeera).

2) Pressure cook the meat with little water,until the meat becomes soft.

3) On high flame dry all the water,if left.

4) In another pan add oil,when hot add onions,whole red chili and jeera,let it cook for some time,when the onion turns soft and pink add ginger garlic paste.

5) Add the meat and fry for 20mins,add little water to stop sticking it from the pan.

6) Garnish with cilantro.

Goes well with Roti,rice and dhal.