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.

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.

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.

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.

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

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..

Melazhu(Pepper) Curry

Ingredients:

Lamb leg/lamb shoulder-2lbs or Beef with bones-2lbs
Whole Pepper-2 1/2 tbspn
Whole Jeera-2tbspn
Whole Sunuf-1tbspn
Whole Coriander-4tspn
Khas-Khas(poppy seeds)Whole-2tspn
Cashew-little
Turmeric powder-2tbspn
Yogurt-more than 1/2 cup
SALT-to taste
Cinnamon,cardamon & clove-according to taste
Onion-1 big
Cilantro & mint-Little
Ginger-garlic paste
Oil

Method:-

1)In a pan add pepper,jeera,sunuf,coriander,Khas-khas(whole) & fry without oil.
2)Blend the above ingredients & make it into powder.Then add water & blend again.
3)Blend the Khas-Khas(powder) & cashew with water & keep aside.
4)Wash the meat & drain the water.To that add SALT,turmeric powder & yogurt,marinate it for 20mins.
5)In oil add cinnamon,cardamon & clove.Then add the onions & saute nicely.In a small bowl mix ginger-garlic paste with little cilantro & mint.Add this to the sauteed onions.
6)Add the meat in the oil & nicely fry it for some time.
7)Now add the blended ingredients.
8)Pressure cook it until the meat is tender.

Melazhu curry is ready to be served with Roti,naan or Ghee rice....

Shrimp in Coconut Curry

Ingredients:-

Shrimp-2lbs(cleaned & divined)
Coconut Milk-1/2 tin
Turmeric powder-2tspn or according to taste
Red chili powder-2tspn or according to taste
Onions-1 small
Tomato-1 small
Curry leaves
Green Chilies-2 small or according to taste
Ginger-garlic paste-1/2tspn
Lemon juice
Cilantro/Coriander leaves
SALT

Method:-

1)Nicely was the shrimp & drain the water.To that add little SALT,red chili & turmeric.

2)In a kadai add oil,then sputter the curry leaves.Then add the onions.

3)Fry the onions until it turns pinkish to that add little ginger garlic paste.

4)Then add the chopped tomato.Let the onions & tomato nicely mix together.

5)In a separate bowl add coconut milk with water(little) & red chili powder,SALT & turmeric powder,mixing it nicely that no lumps are formed.

6)Add this to the tomato & onions mixture.If wanted can add little more water.

7)Close the lid & bring it to boil.

8)Now add the shrimp to the boil,slow down the fire & cook until the shrimp is done.

9)Before turning off the stove add lemon juice(1 1/2tbspn) & garnish with cilantro.

Serve with Ghee rice,roti or plain rice...