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.

Beans Carrot Poriyal

When i was growing i was not a big fan of beans carrot poriyal but when my daughter ate at my place back in India,she simply loved it and wanted to make for her and it became a big hit,that's how i started to make beans carrot poriyal. This is my first vegetarian dish in my blog :)

Ingredients:-

Beans-1/2 lbs

Carrot-2 big

Mustard seeds-1/2 tspn

Curry leaves-little

Onion-1/2 medium

Whole red chili-2

Urad dhal-1/2 tspn

Grated coconut-2tspn

Turmeric powder

Ghee-1/2 tspn

SALT

Method:-

1) Cut the veggies and add 1/4 cup of water and boil the veggies.

2) In a pan add oil when hot sputter the mustard seeds,curry leaves,whole red chili and urad dhal.

3) Then add the onion and saute nicely. Now add the veggies and turmeric powder.

5) When almost done add little ghee and grated coconut,keep in slow flame and cook it until done.

Chicken Cutlet

Ingredients:-

Boneless Chicken-2lbs

Potato-1 medium sized

Ginger-garlic paste-1/2 tspn

SALT-according to taste

Pepper powder-according to taste

Cardamon-2

Cilantro-1/2 bunch

Water-3cups

Oil-for frying

For coating:-

Egg white(beaten)-2 small

Maida(mixed with water,the consistency must be little thick)-3tbspn

Bread crumbs

Method:-

1) Wash the chicken and cut into 2" cubes.

2) In a pan add the chicken,ginger-garlic paste,pepper powder,SALT and cardamon. Add water and let the chicken cook until nicely done.

3) Peel the skin of the potato and pressure cook for 2 whistle. Let the water drain.

4) Nicely mash the chicken with hand and constantly adding the boiled potato. When both the chicken and potato nicely mashed together add cilantro.

5) Make round shape and first put in egg white,then dip it in maida and then into bread crumbs.

6) In a pan add oil and deep fry it.

Note:- There must be no water in chicken and in your hand when you mash the chicken.

Fish Fingers

My daughter loves Fish and I found this recipe in my friend's blog. I have tried fish finger back at home and I just loved this.

Ingredients:-

1/2 lb Tilapia filet

2tbspn Red Chili powder

1/2 tspn Garam Masala

1/4 tspn Soy Sauce

1 tsp Ginger garlic paste

1/2tspn white vinegar

1 Small Egg(beaten)

Bread crumbs

SALT

Oil to fry

Red food color-optional

Method:-

1) Cut the fish 3" pieces.

2) Marinate the fish with above ingredients,egg must be added last. Marinate for 4hrs.

3) Heat the oil,once hot dip in egg then bread crumbs and fry them until done.

Source:- http://www.ramyaacooks.com/2009/03/fish-fingers.html

Rasam Vadai

Rasam Vadai/Vada is common South Indian Appetizer. When I was growing up I just loved rasam vadai and now it's my daughter's turn to love it.

Ingredients:-

To make Methu Vadai:-

Urad Dhal-1/2 cup(soak it in water for 3hrs)

Carrot-1/2 finely cut

Whole Pepper-as per taste

Onion-1/2 finely chopped

Green chili-as per taste

Curry leaves-little

SALT-as per taste

To make Rasam:-

Tuver dhal-1 cup(soak it in water for 1/2hr)

Tomato-2big

Mustard seed-1/2 tspn

Ghee-1tbspn

Whole Red chili-3

Curry leaves

Garlic-2-3 pods

Rasam powder-2tbspn

Coriander leaves-1/2 bunch for garnishing

SALT

Method:-

1) Grind the Urad dhal for atleast 15mins,the consistency must not be watery. To that add carrot,black pepper,onion,green chili,curry leaves and SALT. Keep it aside.

2) Pressure cook the Tuver dhal and tomato. Blend it and to that add the rasam powder and SALT.

3) In a pan add the ghee and saute with mustard seeds,whole red chili,curry leaves and garlic.

4) Garnish with coriander leaves

Masala Bread

Ingredients:-

Onions-1/2 finely chopped

Tomato-3/4 finely cut

Capsicum-1/4 finely sliced

Carrots-3

Coriander leaves-1 bunch finely chopped

Green Chilies-according to taste

Turmeric powder-1/2tspn

Jeera Powder-1/2tspn

Garam Masala-1tbspn

Whipping cream-1 small carton box

Bread(Wheat/Milk)-4 slice

Sooji-4tbspn

Butter-1/2 tspn

Method:-

To the whipping cream add the cut vegetables and then add Sooji and SALT,make it into paste. Spread it nicely to the bread. Heat the Tava add little butter,put the bread,fry it for 3-4mins on each side.

Pepper Chicken BBQ(Chettinad Style)

Couple of days back I was talking with my mom and she was telling me about these ready made masala packets we get here in US. The minute she told me the recipe i thought i must try it out before Ramdan comes.

Ingredients:-

1 whole chicken-8 to 10 pieces

Dhaniya/Coriander powder-3tbspn

Red chili powder-according to taste

Garam Masala-2tbspn

Pepper powder(freshly ground)-according to taste

Turmeric powder-1tbspn

Lemon-1 or 2

Kitchen King Masala(Badshaa,Everest)-2tbspn

Oil-2tbspn

Method:-

Marinate the chicken with above ingredients for 5hrs. Then put it in the grill.

Conventional Oven:- 350 degree Fahrenheit for 30mins or until the chicken is done.

Sizzling Fish Fry

I was talking to my cousin about Fish and she suggested me this recipe when I heard this recipe I wanted to do it.

Ingredients:-

Fish-Tilapia filet or White/Black Pomperft-2lbs

Tomato Puree-1/2 of the small tin

Tomato ketchup-2 cups

Lemon juice-little

Jeera Powder-according to taste

Coriander powder-according to taste

Red color-little

Red Chili powder-according to taste

Turmeric powder-1 tspn

Ginger-garlic paste-1 tspn

Maida/all purpose flour-2 cups

Spring onion,Cilantro-1 bunch

Method:-

1) Wash the fish and drain all the water.

2)To that add lemon juice,red color,ginger garlic paste,red chili powder and SALT. Marinate it for few hrs(2hrs)

3) In a plate mix maida/all purpose flour & SALT. Dust the fish with maida & SALT and shallow fry the fish.

4) In a empty pan arrange the fish.

5) In a separate bowl add tomato puree,tomato ketchup,lemon juice,jeera powder,coriander powder,red chili powder,turmeric powder and ginger-garlic paste and let it stand for 30mins,now drain this by adding little water.

6)Now heat the pan in which the fish is arranged when it's hot add the drained liquid.

7)Garnish with spring onions and cilantro.

NOTE:- We can use the same method to do with chicken and shrimp

Kayal Kanji

Kayalpattinam is famous for many things one among them is their traditional food. Kanji is made during the month of Ramadan,as Ramadan is fast approaching i tried my hands on this dish.

Ingredients:-

Basmati rice-2 cups

Moong Dal-1 cup

Cabbage-1/2

Tomato-2big

Carrot-1 big

oats-1 handful

Chicken boneless-1/2 lbs or Beef stew-1/2 lbs

Onion-1/2

Yogurt-1 cup

SALT-to taste

Red chili powder-as per taste

Turmeric powder-1/2 tsp

Coconut milk-1/2 can

Mint-few

For Tampering:-

Oil

Cinnamon,Cardamon(elachi) & Clove-few

Curry leaves-few

Ginger-garlic paste-1tspn

Onion-1/2

Cilantro for garnish

Method:-

1) In a pressure cooker put oil when the oil is hot add curry leaves,onions and saute until the onions becomes little brownish color,then add Ginger garlic paste saute until the smell goes off.

2) Now add the veggies and cook for few minutes.

3) Add the chicken,red chili powder,yogurt,coconut milk & SALT.Pressure cook for 3 whistles.When the pressure is gone keep this separately.

4) In the same pressure cooker,cook basmati rice & moong dal with some water. Pressure cook for 4 whistles.

5) Now blend the cooked moong dal and basmati rice,constantly adding water.

6) Remove the chicken piece & blend the veggies separately and add it to the blended ingredients.

7) Smash the chicken pieces with hand and add to the blended ingredients.

8)Keep it in slow fire when the Kanji is boiling add cilantro and mint.

9) Now tamper with cinnamon,cardamon,clove,curry leaves & onion.

10) Add the tampering into hot Kanji.

Agani Curry

Agani Curry is traditional dish made at Kayalpatnam,my home town..we make this during marriages...

Ingredients:-

Lamb shoulder/leg-3lbs

Onion-1 big(finely chopped)

Ginger-garlic paste-little

Cinnamon,cardamon & clove-2-3 each

Yogurt/Curd-2cups

Green chilies-5-6small(cut lengthwise)

SALT-to taste

Oil/Ghee-4tspn

Badam powder-2tspn

Coconut milk-little(optional)

Method:-

1)Wash the meat & let the water drain,then add SALT,green chili(4) & yogurt to it and nicely mix it.

2)In a pressure cooker add oil and ghee. When hot add the onions and green chili(2), saute it until golden brown, now add ginger-garlic paste and little yogurt.

3)Now add the meat and pressure cook it for 25mins or until the meat is done.

4)When the meat is cooked bring it to low flame & drain all the excess water,now add the badam powder.

Serve hot with rice,rasam or daal...

Egg Briyani

Ingredients:-

Basmati rice-2cups(soak it in water for 1/2 hr)

Coconut milk-2cups

Onion-1(cut lengthwise)

Coriander powder-2tbspn

Turmeric powder-1/2 tsp

Egg-2 boiled eggs

Oil/Ghee-2 tsp

Cinnamon,Clove,Cardamon & bay leaves-accordingly

Lemon jucie-1/2 tsp

SALT-to taste

To grind:-

Shallots-1/2

Garlic-4pods

Ginger-1 small piece

Poppy seeds(Khas-khas)-1/2tsp or if you have Khas Khas powder-1/2tsp

Whole Cashew-6

Green chili-2 or 3

Cilantro & mint leaves

Method:-

1) In a pan add oil & ghee,when it's hot add the bay leaves,cinnamon,cardamon & clove leave it for 3mins.

2) Ad the onions and nicely saute it until the onions turns pinkish.

3)Then add the grinded ingredients,cook for 5mins,to this add coriander powder and turmeric powder. Cook for abt 10mins.

4) Now add SALT,coconut milk and 1/2tsp lemon juice. Cook for abt 10mins

5) Now add the briyani rice & cook it. Finally add the egg.

QUICK TIP:-

* 1 cup of rice = 1 1/2 cups of water

* In a pan drizzle little oil and put the boiled eggs,then cut into pieces and put it in Briyani...

Kayal Puricha Curry

Kayalpatnam(Kayal)is a small town in Southern Tamil Nadu,this is the place where i was born.It was once know as Mecca of Tamil Nadu. We have 66 streets and each street has 66 mosques. Our food & spices are very different from others,we make our own spices..

Ingredients:-

Lamb leg/shoulder-2lbs

Yogurt-1 1/2cups

Red Chili powder-3tbspn

Cardamon-1(grounded)

SALT-to taste

Ginger-garlic paste

Oil

Ghee/butter-little

Method:-

1) In a pressure cooker add the meat to that mix yogurt,red chili powder,SALT,ginger-garlic paste & cardamon.

2) Cook the meat until 5whistles. Cook until the all the water is evaporated.

3) In a sauce pan add little oil & butter/ghee,when hot add the meat. In slow flame cook the meat for 15mins.

Serve with ghee rice or rice and dal

Pista Kheer

Ingredients:-

1 lit Milk
2handful of Pista(grounded)
1 can condensed milk
1 elachi/Cardamon(powdered)
4tbspn Sooji/Rava
Saffron-little
Almonds-little
Sugar to taste

Method:-

Pour the milk & to it add the pista.Nicely boil for 10mins.Then add the remaining ingredients and boil for 20mins.Cool it down.Keep it in fridge.When serving if is thick,add warm milk & nicely mix..yumm it's ready to be served

Chinese Bhel

Ingredients:-

chow mein noodles (pre-fried) - 1 cup (u can even use maggi or ramen noodles)
green bell pepper - 1/2 cup sliced
Red bell pepper -1/4 cup sliced
yellow/orange bell pepper -1/4 cup sliced
Red onions - 1/2 cup
Cilantro finely chopped
Cabbage chopped - 1/2 cup
Spring onion - 1/2 cup finely chopped
Spicy Tomato ketchup or Bhel Chutney -1/3 cup
Chinese Green chilli sauce - 1/4 cup
Ginger-little chopped or ginger grated(little)
Paprika powder.
Oil -2 tsp
Salt to taste
(adding little imli chutney taste great too.... but its optional)
Lemon Juice
Pomegranate-little(optional)

Method:-

1. If using pre-fried chow mein noodles...just proceed to the step two.If using ramen / maggi , crumble and put them in a baking sheet. Spray oil over them and bake them in a preheated oven for 10 mins at 300 degree F. Don't over cook them, only until light brown in colour.

2. Mix all the vegetables in a bowl. Add ginger, paprika, oil and lemon juice.Add the noodles to this now, along with the sauces, salt, cilantro and pomegranate. Mix them all well and serve. (if using imli chutney add a bit of that too for some tangy flavor..)

3. Garnish with some cabbage and cilantro (optional) n serve. You can serve this chill for the best taste...:D

Minestrone Soup

Ingredients:-

Carrots - 1/2 sliced

Onions - 1 finely chopped

Celery - 1 cup finely chopped

Diced Tomato - 1 can medium size (i used 4-5 Roma tomatoes)

Peas - 1/4 cup

Shell pasta /Elbow pasta - 1/2 cup (uncooked)

Garlic pods - 7 finely chopped

Vegetable/Chicken stock / Water - 5 cups

Garbanzo beans - 1 cup

Oregano - 4 tsp (fresh or dried)

Basil - 2 tbsp (fresh or dried)

Pepper - 2-3 tsp

salt to taste

Olive oil

Italian parsley for garnish

Chicken breast-cut into small cubes

Method:-

In a big pan add some oil and heat it well. When hot enough add the garlic and saute for few minutes. Now add the onions and saute well till the onions are transparent.

Now add the stock / water and bring to a boil. Add all the chopped vegetables and mix well. Add the spices(Oregano), salt ( be careful while adding salt if ur using vegetable stock, as the stock may contain some salt in it as preservatives) and let it boil for like 10 minutes, until the veggies cook. Now add the garbanzo beans and chicken pieces and cook covered on medium flame for 25 minutes.

Now after 25 minutes stir the soup well. If you think the soup looks too thick or too chunky add some water to it. Let it boil a bit and then add in the pasta. Stir well and cook it covered for another 12 mins. By now u can smell the minestrone soup. Once the pasta is cooked your soup is ready for serving...:)

If your are Vegetarian don't add chicken stock & chicken breast

Chicken & Veggie Soup

Ingredients:-

Cornish game hen-cut into 8-10 pieces

Peas,carrots,lima beans-1/2 cup

baby corn-1 cup

Pepper powder-1tbspn

SALT-to taste

Cilantro/coriander leaves-to garnish

Red chili powder-1tspn

Ghee-for frying(1tspn)

Water-3cups

Method:-

In a vessel add the chicken,SALT,water,pepper powder & red chili powder. Keep flame to medium-low,cook until the chicken is soft & tender. In a separate pan add little ghee to that add the veggies & nicely shallow fry them..Now add the veggies to the boiling chicken & bring the flame to low. Cook for abt 25mins on simmer..Garnish with cilantro...Yumm it's ready..

Kamma's Shrimp

I have this unique name Kamma's shrimp is because this is the way my Kamma(mom's mom) make the shrimp...

Ingredients:-

Salad Shrimp(cleaned & deviled)

Shallots-7 finely chopped or 1 big onions finely chopped

Tomato-1 big

Ginger garlic paste-1tspn

Red Chili powder-3tbspn

Curry leaves

Cilantro-to garnish

SALT

Method:-

In the kadai add oil,after the oil becomes hot add curry leaves & onions. Saute the onions until golden brown,now add the ginger garlic paste.Now add the tomato,nicely mix the onions & tomato they have to become soft. Now add shrimp,red chili powder & SALT. Cook on medium-low flame until the shrimp becomes soft,once the shrimp is soft turn the flame to low & add cilantro...

Serve hot with rotis or with rice and Dal..