Tandoori / BBQ Chicken

Ingredients

1. Chicken  - 500 gm ( Big pieces)
2. Caraway(Ayamodhakam) - 1/2 tsp
3. Black Salt - 1/4 tsp
4. Curd - 2 cup
5. Chilly Powder - 2 tsp
6. Lime Juice - 1 lemon
7. Kasoori Methi (dried Fenugreek Leaves)- 1/2 tsp
8. Salt - to taste
9. Mustard Oil - 1 tbs
10.Ginger garlic Paste - 2 tbs

Preparation

First marinate chicken with lemon juice ,salt and oil. Keep it for 15 min

Then add all other ingredients and marinate chicken completely.

Keep the chicken in room temperature for 2 hrs.or refrigerate it over night, then the taste will be good.

Then cook it in the proper BBQ grill.

Serve it with Green Chutney: http://smartmaa.blogspot.com/2011/10/green-chutney.html

Photo Courtesy : Manoj B Ramakrishna

Mixed Veg Paratha

Ingredients

1.Oil - 1 tbs
2.Onion  Chopped  - 1 full
   Ginger Chopped  - 1 tsp
   Garlic Chopped   - 1 tsp
   Green Chilly Chopped  - 1 tsp
3.Chilly Powder - 1/2 tsp
   Turmeric Powder  - 1/2 tsp
   Cumin Powder - 1/4 tsp
   Garam Masala -  1/2 tsp
   Salt  - To taste
4.Carrot Chopped - 2 tbs
    Beans Chopped - 2 tbs
    Potato (Boiled &smashed) - 1
5.Coriander Leaves Chopped - 1 tbs
6. Butter - 1 tsp
7. Wheat Powder - 2 cup

Preparation

Make chapati dough with wheat powder ,Oil  and salt.Use hot water for preparing the dough.Keep it for 30 min.

Heat oil in a pan

Saute all the 2 nd ingredients in it.

When the onion turns to brown color add 3 rd ingredients.

Then add Vegetables and coriander leaves and mix it properly and turn off the flame.

Make chapati and add 2 tbs filling vegetables then keep another chapati on it and roll it nicely.

Then make veg paratha same like chapati and add butter....

Serve with curd ..

Schezwan Fish

Ingredients

Fish Fillets - 16 pieces
Marination

• Corn flour  - 2 tbsp
• Egg White  - from 1 egg
• Pepper Powder  - 1 1/2 tsp
• Garlic Paste  - 1 tsp
• Ginger Paste - 1 tsp
• Soy Sauce -  1 tsp
• Salt  - To taste

Oil - For Frying

Schezwan Sauce - 4 tbsp
(http://smartmaa.blogspot.com/2012/06/schezwan-sauce.html)
Onion  - 1 chopped
Garlic - 4 nos Chopped
Red Chilly or green chilly  - 2 Chopped
Ginger  - 1 inch piece chopped
Corn Flour  - 1 tbsp
Water - 1.5 cups
Oil -  2 tbsp
Salt - to taste

Preparation


Wash and clean the fish fillets and cut into small pieces . ( for the fish fillets remove the bone from fish)

Marinate the fish with egg white, soya sauce, cornflour, pepper powder , chilli powder ginger-garlic paste, and salt for 15 min.

In a pan, heat the oil and deep fry the marinated fish and set aside.

Heat oil in a wok and fry the ginger, garlic and red chillies for a minute.

Add the onion and salt and continue to stir fry.

Add the schezwan sauce saute for 2 min.

Add the cornflour mixed with water and stir continuously till the sauce thickens.If you want more gravy you can add corn flour with water.

Add the fried fish pieces. Just make it hot.

Serve hot.

Top 5 baking secrets for your kitchen!

Top 5 baking secrets for your kitchen!

Professional bakers employ techniques perfected over the years to achieve perfect results every single time. Here are some things that you can do in your own kitchen, to get those perfect results!

1. If you want to make bread at home, use Instant yeast or Fast action yeast. This works better than dry yeast and the bread dough proves and rises much better. Try this once and you'll never want to eat readymade bread again!

2. Many bread recipes include salt for taste. Be very careful that the yeast doesn't come in direct contact with the salt - or the yeast will not work. Sieve the flour with the salt or sprinkle salt on the edges of your flour before mixing the yeast into a well in the centre when making the dough.

3. If a recipe calls for beating the eggs with sugar till 'light' or 'double in volume', then try using granulated sugar instead of using caster sugar and beat eggs until the sugar dissolves. This ensures that the eggs are sufficiently beaten and you incorporate maximum possible air into the batter.

4. Professor Gaikwad, Baking Instructor at MSIHMCT Pune, says that "greasing and dusting" or "greasing and lining" of cake tins or trays is a very important step to create perfect baked goods. This is particularly important when you have to un-mould the cake from the tin for frosting or for display. If the recipe calls for 'greasing and lining' the baking tin or tray with butter paper - line both the bottom and the sides of the tin. Then grease the paper once lined. This prevents the cake/cookies from sticking to the paper. If the recipe calls for 'grease and dust', carefully brush the inside of the tin with butter or oil and sprinkle some flour. Shake the tin so that the flour spreads evenly on the inside. Also be very careful to not touch the greased part once it is dusted.

5. Here is a tip if you plan to make one of those fantastic bakery style pastries at home - like the Black Forest pastries. Bake the cake a day ahead; wrap it in cling film and store in the freezer so that they are easier to cut and handle. For the icing use non-dairy whip toppings available at specialty bakery stores or gourmet stores. They are much easier to handle and give a smoother finish to the cake. Fresh cream on the other hand is difficult to handle and more so during summer, so it may split or curdle.

Courtesy:http://food.femina.in/featured/top-5-baking-secrets-for-your-kitchen/

Chicken Kuruma

Ingredients

• Chicken - 500 gm
• Chilly Powder - 1 tbs
• Coriander Powder - 2 tbs
• Turmeric Powder - 1/2 tsp
• Coconut - 1/2 cup
• Curd - 1/2 cup
• Ginger - 1 inch piece
• Green Chilly - 4
• Garlic Pods - 6
• Onion  - 1 cup
• Cardamom  - 2
• Cinnamon - 1 piece
• Cloves - 3
• Coconut  Oil - 4 tbs
• Mustard - 1 tsp
• Curry leaves - 2 strand
• Coriander Leaves - 1/2 cup
• Salt - to taste

Preparation

• Marinate the chicken in curd for 30 min
• Make a fine paste of coconut 
• Dry roast cardamom,cloves and cinnamon then make a fine  powder from it
• Make a fine paste of Chilly powder,coriander powder and turmeric powder

Heat oil  in a pan and splutter mustard

Then add chopped green chilly ,onion,curry leaves,ginger and garlic in it and saute it well

When the onion turns to golden color add the paste of  chilly powder,coriander powder and turmeric powder and saute it well.

Now add the marinated  chicken with  1/2 cup water and close it with a lid

When the chicken turns to half cooked add powdered  spices 

Once the gravy become thick add grounded coconut paste and coriander leaves.

Once it start the boiling , turn of the flame 

Chicken Kuruma is ready..

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

Chicken Piralan

Ingredients

1.Chicken (pieces) -1 kg
   Ginger (long slices) - 2 tsp
   Vinegar - 1dessert spoon
   Salt - to taste
2.Chilly Powder -1 1/2 dessert spoon
   Coriander Powder - 1tsp
   Ginger (long Slices) -1 tsp
   Garlic pods - 6
   Fenugreek - 1 pinch
3.Oil - 3 dessert spoon
4.Mustard - 1 tsp
   Onion -1 cup (thick long slices)
   Turmeric Powder - 1/4 tsp
5.Tomato - 1cup (Thick round slices)
   Green Chilly  - 4 (split)
6.Vinegar - 1 dessert spoon
    Salt - to taste
   Sugar - 1 pinch

Preparation


Cook the chicken with 1st ingredients (1/2 cup stock should keep)

Make a fine paste of the 2nd ingredients

Heat oil in a pot

Splutter mustard seeds

Then add onion and saute it well

Add turmeric powder and saute well

Then remove the onion and keep it a side

Then add tomato and green chilly and stir fry  seperatly and keep it ready

Then add masala paste and chicken pieces to the remaining oil and saute it well.

Add chicken stock ,salt,sugar and vinegar

Make it boil very well till it become semi consistent

Then add fried onion,tomato and green chilly

Make it become hot

Turn off the flame ...Chicken piralan is ready

Masala Sardine

Ingredients

Masala Sardine

1.Sardine fish ( Cleaned  and lined) - 500 gm
2.Dry Chilli - 10
   Dry Coriander seeds -3 dessert spoon
   Fenugreek seeds(Dry roasted) -2 pinch
   Pepper - 1 tsp
   Turmeric Powder - 1/2 tsp
3.Shallots -3 dessert spoon (thin Slices)
   Garlic -10
   Ginger -1 tsp (long thin slices)
   Curry Leaves - 1strand
4.Oil -1 dessert spoon
5.Kuduam Puli(Black Tamarind) - 3 pieces(Soaked)
6.Water - 1 cup
   Salt - as required

Preparation

Smash shallot with hand and mix with all the 3 rd ingredients

Smash all 2 nd ingredients using mixer grinder

Mix with 2nd and 3 rd ingredients

Take a pot and add oil in it

Then fill half of the fish in it  and add masala above the fish

Then again  remaining fish and the masala

Add soaked tamarind in between

Add 1 cup of water

And cook the fish

Boil the fish by using high flame then reduce and cook in slow flame

Once the fish covered with  masala  switch off the flame

Serve Hot

POTATO BEEF CURRY

Ingredients



Potato Beef Curry

 Beef - 500 gm
Onion Sliced - 2
Tomation (Chopped)- 2
Potato (thin Slices) - 1
Oil - 3 dessert Spoon
Chilly Powder - 3 tsp

For Masala Paste

Garlic - 10 pods(small)
Ginger - 1 inch piece
Cinnamon -1 piece
Clove- 8
Black Pepper - 2 tsp
Cumin seeds-1/2 tsp
Vinegar - 1dessert spoon

Preparation

Make a fine paste of masala ingredients using vinegar.

Marinate beef with this masala paste for 30 min

Then cook the beef with half glass of water in a cooker

Heat oil in another pot

Add onion,tomato and poato and saute well..

Once its ready remove these to another plate

Add beef (remove water and keep it) to the remaining oil and saute very well and remove to another plate

Then add chilly powder to the remaining oil and saute

Then add Beef stock in to it and boil.

Then add beef and onion mix and make it boil...

Fish Pappas

Ingredients

FIsh Pappas

Fish - 500 gm
Coriander Powder - 1 dessert Spoon
Chilly Powder - 2tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1 tsp
Coconut oil - as required
Mustard - 1 tsp
Fenugreek - 2 pinch
Onion - 2 thin Slices
Ginger -1 inch pieces(long thin slices)
Green Chilly (Splits)- 5
Curry Leaves - 2 strand
Water - 1 1/2 cup
Kudumpuli - 4 nos
Salt - as required
Coconut Milk ( thick) - 1cup

Preparation

Make a fine paste of coriander powder ,chilli powder , turmeric powder and pepper powder

Heat oil in a pot and splutter mustard and fenugreek

Then add onion ,ginger ,garlic ,green chilly and curry leaves ,saute it well

After that add the masala paste and saute in low flame

Then add water and kudampuli

Once it starts boiling add fish pieces and make it boil

Once gravy become littile thick add coconut milk and make it hot (Don't Boil)

Shallot Fish Curry

Ingredients

Shallots Fish Curry

Fish - 500 gm
Coconut Oil - as required
Mustard - 1 tsp
Shallots - 1/2 cup  (Make a fine paste (without using water))
Red Chilly Powder Paste - 2 Desert Spoon
Green Chilly - 4
Kudam Puli - 4 piece
Curry Leaves - 2strand
Salt - As required

Preparation

Heat oil in a pot

Spultter Mustard 

Add the shallots paste and saute in slow flame

Then add Chilly paste and green chilly spilts saute in slow flame

Once we can start to see the oil add kudumpuli

Then add fish pieces and cook

add curry leaves before switch off the flame.

Shallots Fish Curry is ready..

TOMATO FISH

Ingredients

Tomato Fish

Fish ( Cut it into pieces) - 500 gm
Tomato  (Big Pieces) - 2 big
Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder (Roasted) - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Shallots - 6 nos ( chopp it into long pieces)
Ginger  (chopped) - 2 tsp
Oil - 2 tbs
Green Chilly - 2 nos
Salt -   to taste
Curry Leaves  - 2 strand
Coconut milk - 3/4 cup(Concentrated Milk)
Water  - 1 cup


Preparation

Grind tomato,chilly powder,coriander powder,tumeric powder and cumin powder to a fine paste

Heat oil in a pan  and saute shallots,green chilli and ginger for 5 min

Then add grounded masala paste into the pan and saute untill the oil appears

Then  add 1 cup of water and make it boil

When the boil bubbles come add  fish pieces, fenugreek powder and salt

Close the pan with a lid and cook in medium flame.

When the gravy becomes thick add coconut milk and curry leaves.

Make the gravy should be thick.Turn off the flame

Chilly Beef

Ingredients


Chilly Beef


Beef - 500gm
Onion -2 (long thin slices)
Green chilly - 2 (chopped)
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Tamarind - 1 small lime size
Garlic - 3 pods
Ginger paste - 1 tsp
Coriander leaves(chopped) - 2 tbs
Curry leaves - 1 stem
Ghee - 3 tbs
Salt - to taste

Preparation

Soak tamarind in 2 tbs of water

Heat ghee in a pan

Sauté onion,garlic,green chilly till it turns to brown color

Reduce the flame and add cumin powder,chilly powder,turmeric powder ,ginger paste and salt

Mix it very well then close with a lid

Cook it for 5 min in slow flame

Then add small pieces of beef and cook very well in slow flame

Once the beef cooked well add squeezed tamarind water and make it boil

Add coriander leaves and curry leaves, make it boil

Once the gravy become thick, Then turn off the flame

TOMATO PANEER

Tomato Paneer

Ingredients

Paneer - 1 cup
Onion - 2 medium (chopped Finely)
Ginger Paste - 1 tsp
Garlic  Paste - 1 tsp
Pepper Powder -  1 tbs
Tumeric Powder - 1/4 tsp
Tomato paste - 1 big
Tomato Sauce - 3 tbs
 Sugar - 1/2 tbs
Salt - to taste
Coriander Leaves - 1/4 cup
Water - 1 cup
Oil - 2 tbs

Preparation


Heat oil in pan  and saute onion till it turns to light brown colour

Then add ginger garlic paste and saute  for 2 min

Add tomato paste and saute very well

Once oil appears from this gravy add  tumeric powder.

Add water ,pepper powder,sugar, salt, and tomato sauce and make it boil

When it start boils add paneer cubes and cook for 10 min in slow flame

when the gravy become thick add coriander leaves  and turn off the flame

Note ::: This curry is a sweetish curry... suitable for chappthi and nan

BEEF ROAST

Ingredients

Beef Roast

Beef - 1 kg ( make it thin long slices)
Pepper - 1 tbs
Ginger - 1 piece
Garlic- 7 pods
Turmeric Powder -1 tsp
Vinegar - 1tbs
Chilli Powder -1 tbs
Coriander Powder -1 tbs
Garam Masala Powder - 3/4 tsp
Tomato Sauce -1 1/2 tbs
Tomato - 1 big ( make it paste)
Oil - 1tbs
Salt - as required


Preparation

Grind Pepper,ginger,garlic,turmeric powder ,vinegar and little salt to make a paste

Marinate Beef with this masala paste and keep it for  1 hr

After 1 hr  cook the marinated beef in a pressure cooker ( After cooking remove the beef stock and keep it)

Heat oil in a frying pan and roast coriander powder,chilli powder and garam Masala till the smell comes up

Then add Tomato paste and tomato Sauce  in it and saute again

Add salt and beef stock in it and saute well

Then add cooked beef and make it boil..

EASY POTATO CURRY FOR CHAPATHY

POTATO CURRY

Ingredients

Potato -1

Onion - 1

Tomato -1

Green Chilly -2

Curry Leaves - 1 strand

Coconut - 1/2 cup

Ginger - 1/2 inch piece

Salt - to taste

Preparation

Cut potato, onion  & tomato in to medium size pieces

Chop green chilly

Keep potato ,onion, tomato and green chilly in a pressure cooker with salt and cook till get 3 visil

Grind coconut and ginger to a fine paste

Once potato cooked well add the grounded paste with curry leaves

Make it boil for 3 min

Potato curry is ready 

SHALLOTS SAMBAR

Ingredients

Onion Sambar

Toor Dal -100gm
Asafoetida - 1 pinch
Sambar Powder -3 tbs
Shallots- 200 gm
Potato -1
Tamarind- 1 lemon size
Jaggery -1 tsp
Salt - to taste
Mustard- 1 tsp
Curry Leaves - 2 strand
Red Chilly -2
Oil - as required


Preparation

Cook toor dal with a pinch of asafoetida in a pressure cooker

Fry shallots in a pan without using oil (2-3min).

Add potato in the cooked  dal and cook both in cooker till get 1 steam.

After that add shallots and sambar powder, make it boil for 5 min.

Soak tamarind in 1/2 cup of water and squeeze the tamarind water from it.

Add tamarind water ,salt and jaggery make it boil.

Heat oil in a pan

Add mustard,red chilly and curry leaves  in it

Add this mixture into the sambar

If you want more spice  add green chilly in it

FISH CURRY IN COCONUT MILK (THRISSUR STYLE)

Ingredients

Fish Curry (thirssur Style)

Fish -1kg (sliced)

Thick Coconut Milk-1cup

Thin Coconut Milk -2 cup

Shallots(small onion)-6

Garlic Pods -5

Ginger-Small Piece

Green Chillies-2-split length wise

Chilly Powder- 3tsp

Turmeric Powder-3/4 tsp

Fish Tamarind (kudampuli)- 3to4 pieces(according to ur taste)

Salt -to taste

Curry Leaves-2 strings

Seasoning

Coconut oil -1 tsp

Small onions-4 sliced


Preparation

At first wash and soak kudampuli in 1/4 cup of warm water and keep aside..

Crush ginger, small onion & garlic together.

Take a kadai .

Pour the thin coconut milk into the kadai and add chilly powders,turmeric powder,ginger-small onion mix ,salt, curry leaves, and kudampuli.

Then add fish ..

Place the kadai into the fire and allow it to boil .(The main thing u have to notice in the beginning ,i mean when it start boiling u must stir occasionally( for not curdling the coconut milk))

Then allow the fish to cook till the gravy becomes thick

When it 3/4 cooked add  green chilly slits  and curry leaves.

Add thick coconut milk and heat in medium flame (do not boil)

 Let the gravy become neither too thick or nor too thin (a semi medium gravy).

Taste the gravy and if u need any changes add according to ur taste ..I mean tamarind  ,salt etc ..

Then heat a pan and add 1tsp of coconut oil

Add a sliced small onion and saute till it become  light brown

Add this to the curry ..Ur tasty fish curry is ready

MUTTON KURUMA

Mutton Kuruma

Ingredients

Mutton - 1/2 kg

Onion - 1

Shallots- 10

Garlic -3 pods

Ginger - 1 piece

Tomato -2 small

Curd- 1/2 cup

Mustard -1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds- 1/2 tsp

Garam Masala -1tsp

Chilly Powder - 3tsp

Coriander Powder - 2tsp

Turmeric Powder - 1tsp

Coriander leaves - one hand full

Oil - as required

Salt - to taste

Preparation

Wash and clean the mutton pieces

Heat oil in a pan

Splutter mustard ,cumin seeds and fenugreek

Saute onion well in the oil up to see the golden colour.

Add grounded  ginger, garlic and shallots paste and stir well till the raw smell goes

Add all masala powders  and tomato in it and stir well

When oil gets appear in the masala add mutton pieces , curd and salt in it.

Add hot water for cooking mutton

Once mutton cooked well add grounded  coriander leaves paste

Serve the hot mutton kuruma

EGG AVIAL

Ingredients

Egg Avial

Hard boiled Eggs - 3 nos
Potatoes - 1 no (optional)
Onions - 1 nos
Tomato - 1 nos
Curry leaves - 1 Strand
Green chillies - 4 nos
Turmeric powder - 1/4 tsp
Salt - As reqd
Coconut oil - 1 tsp

To Grind
Coconut - 1cup
Red chilly powder - 1/2 tsp
Cumin seeds - a pinch
Shallots-3
Garlic- 1pod
Ginger - 1inch piece
Curry leaves - 1 strand

Preparation

Grind the ingredients to a coarse paste.

Boil thinly sliced potatoes, onions, tomato, silt green chillies in a pan with some salt and turmeric powder.

When the potatoes are cooked, add the ground coarse mixture into this and heat it till the gravy becomes thick.

Cut theboiled eggs to four quarters and mix with the coconut gravy.

Now sprinkle some coconut oil and a spring of curry leaves and switch off the flame.