Spicy Aroma

26/06/2015

SIMPLE PRAWN THOKKU

Ingredients:
Prawn-1kg
Oil-2tbsp
Saunf-1tsp
Green chillies-2(roughly chopped)
Shallots-1/2cup(finely chopped)
Ginger garlic paste-2tsp
Tomatoes-2(roughly chopped)
Turmeric powder-1/2tsp
Chilly powder-2tsp
Curry leaves-1tbsp
Coriander leaves-to garnish

METHOD:
1.Heat oil in a pan and add saunf,green chillies and splutter some curry leaves.
2.Add shallots and ginger garlic paste and saute for few minutes till its raw smell goes out.
3.Add the chopped tomatoes and saute well till its mashed well.
4.Add turmeric powder and chilly powder and mix well.
5.Add the cleaned prawns to it and cook just for 2 minutes. If cooked more than that then prawns will become hard.
6.Finally add chopped coriander leaves and serve hot.

Simple and easy instant prawn thokku is ready to serve. Do try and let me know your comments.

26/06/2015

SURA PUTTU

INGREDIENTS:
Shark-1/2kg
Oil-2tbsp
Saunf-1tsp
Curry leaves-1tbsp
Green chilly-6(finely chopped)
Garlic-1/2cup(finely chopped)
Onion-1cup(finely chopped)
Pepper-1tbsp
Salt- to taste
Turmeric powder-1/2tsp
Coriander leaves- to garnish

METHOD:
1.Boil the shark in a vessel with some water for 5 minutes. Remove the skin and bones and keep the flesh part aside.
2.Heat oil in a pan and add saunf and splutter some curry leaves.
3.Add chopped garlic and green chillies and saute for few minutes.
4.Add chopped onions and saute till its raw smell goes out.
5.Add the boiled shark and mix well.Add some turmeric powder,pepper and salt and mix thoroughly.
6.Finally garnish it with chopped coriander leaves and serve hot.

Yummy and tasty sura puttu is ready for serving. It is very simple and easy to make and ideal food for feeding mothers.Do try and let me know your comments.

18/06/2015

18/06/2015

BABYCORN AND MUSHROOM FRY

INGREDIENTS:
Babycorn-10
Mushroom-150gms
Corn flour-2tbsp
Maida-2tbsp
Salt- to taste
Pepper-2tsp
Sugar-1tsp
Ripen green chilly-2
Celery-3 stalks
Spring onion-2tbsp
Soya sauce-3-4 drops

METHOD:
1.Par boil the babycorns with salt and strain it.
2.Take babycorn and mushroom in a bowl and add maida,cornflour pepper-1tsp and salt- to taste and mix well with some water until all the ingredients are coated well with the batter.
3.Deep fry the babycorn and mushroom till golden brown and set aside.
4.Deseed the ripen chillies.
5.Take the celery stalks and keep it ready.
6.Finely chop the chillies and celery together to a fine mince.
7.Heat 2tbsp of oil in a pan and add chopped chilly and celery and saute for few seconds.
8.Add the fried mushrooms and babycorns,pepper-1tsp,salt- to taste,sugar-1tsp,soya sauce and spring onion to it and toss well.

Serve hot with tomato ketchup or mayonnaise.My kids finished the whole plate within five minutes. Do try the same recipe and let me know your comments.

15/06/2015

PICKLE RICE

INGREDIENTS:
Steamed rice-2cups
Coconut oil-4tsp
Mango pickle-2tbsp

METHOD:
1.Heat coconut oil in a pan and add pickle and stir for few seconds.
2.Add the steamed rice to it and mix well.

Yummy and tasty pickle rice is ready for serving. Simple and easy dish to make in a hurry.Do try and let me know your comments.

15/06/2015

GOBI FRY

INGREDIENTS:
Cauliflower-1
Maida-1tbsp
Rice flour-1tbsp
Corn flour-1tsp
Salt- to taste
Cooking soda-1 pinch
Saunf-1tsp(coarsely powdered)
Curry leaves-1tbsp(coarsely grounded)
Turmeric powder-1/2tsp
Red chilly powder-1tsp
Coriander powder-1tsp
Jeera powder-1/2tsp

METHOD:
1.Soak the cauliflower florlets in salt and turmeric water for 2 mins and rinse it in normal water.Wipe the florlets dry in a towelto remove the excess water.
2.Take the cauliflower in a wide bowl and add,(Maida-1tbsp
Rice flour-1tbsp
Corn flour-1tsp
Salt- to taste
Cooking soda-1 pinch
Saunf-1tsp(coarsely powdered)
Curry leaves-1tbsp(coarsely grounded)
Turmeric powder-1/2tsp
Red chilly powder-1tsp
Coriander powder-1tsp
Jeera powder-1/2tsp) and mix well. Sprinkle some water to bind all the ingredients.
3.Deep fry them in hot oil till golden brown.

Yummy and tasty evening snack for kids after school.Can be served with tomato ketchup. Powdered saunf and curry leaves gives a different flavour to this dish. Do try and let me know your comments.

04/05/2015

CHETTINAD PRAWN MASALA

INGREDIENTS:
Prawns-1/2kg
Shallots-1cup
Cinnamon-2sticks
Saunf-2tsp
Curry leaves-2tsp
Green chilly-2(slit)
Tomato-1(finely chopped)
Ginger garlic paste-2tsp
Turmeric powder-1/2tsp
Red chilly powder-11/2tsp
Coriander leaves- to garnish
Curd-3tbsp

METHOD:
1.Heat oil in a pan and add saunf and cinnamon and roast well.
2.Splutter some curry leaves and green chillies.
3.Add shallots and fry till golden brown.
4.Add tomatoes and ginger garlic paste and mix well.
5.Add turmeric powder and chilly powder and mix well.
6.Add 1cup of water and boil till raw smell of masala goes off.
7.Add curd and mix well.
8.Add washed and cleaned prawns and cook exactly for 2-3 minutes.
9.Finally garnish with chopped coriander leaves and serve hot.

Simple and tasty chettinad prawn masala is easy to make. We can serve this dish with rice,idly,dosa,chappathi,parota etc. Do try and let me know your comments.

04/05/2015

ALLEPPEY FISH CURRY

INGREDIENTS:
Fish-1/2kg
Shallots-1cup
Ginger-2 tbsp(julienned)
Green chilly-2(slit)
Raw mango-1(cubed)
Coconut milk-2cups
Corn flour-1tsp
Salt- to taste
Kashmiri chilly powder-2tsp
Turmeric powder-1/2tsp

METHOD:
1.Heat 4tbsp of coconut oil in a pan and add slit green chillies and ginger and saute well.
2.Add chopped shallots and saute till golden brown.
3.Add chopped raw mango cubes and mix well.
4.Add turmeric powder,kashmiri chilly powder and salt and mix well in low flame.
5.Immediately after adding chilly powder add the necessary water to cook mango and bring it to high flame.This tip will help you to achieve reddish orange colour to the gravy. Orelse chilly powder gets burnt in high flame.
6.Close it with a lid and cook for about 5-10 minutes till the mangoes gets cooked well.
7.Add coconut milk and bring it to a boil.
8.Add the diluted cornflour to the gravy. This gives a glossy finish and thickness to the curry.
9.Add cleaned and washed fish slices to the curry and cook for eactly 5 minutes by closing with a lid.
10.Yummy and tasty alleppey fish curry is ready to be served with hot steamed rice or idiyappam or aapam.

Simple and easy to make. We can make alleppey prawn curry with the same procedure. For vegetarians, we can add boiled potatoes, carrot,beans,cauliflower and green peas and make it as alleppey mixed veg curry. Only shallots and raw mango gives the main flavour and aroma to this gravy.Do try and let me know your comments.

03/05/2015

PULIYODHARAI

INGREDIENTS:
For powder:
Red chillies-10
Urad dal-2tbsp
Sesame seeds-2tbsp
Fenugreek seeds-1tsp
Coriander seeds-11/2tbsp
Channa dal-3tbsp

For pulikachal:
Gingelley oil-4tbsp
Peanuts- a handful
Channa dal-2tbsp
Urad dal-2tbsp
Mustard-1tsp
Turmeric powder-1tsp
Asafoetida-2tsp
Tamarind- 2 large lemon sized balls
Salt- to taste

METHOD:
1.Heat 2tsp of gingelley oil in a pan and add:(Red chillies-10
Urad dal-2tbsp
Sesame seeds-2tbsp
Fenugreek seeds-1tsp
Coriander seeds-11/2tbsp
Channa dal-3tbsp) and roast till golden brown.
2.Transfer the roasted ingredients to a plate and allow it to cool down.
3.Powder the cooled ingredients to a slightly coarse powder and set aside till use.
4.Heat 4tbsp of gingelley oil in a pan and add :(Peanuts- a handful
Channa dal-2tbsp
Urad dal-2tbsp
Mustard-1tsp
Turmeric powder-1tsp
Asafoetida-2tsp) and sprinkle some curry leaves and roast well.
5.Add the tamarind pulp and salt and boil well.
6.Switch off the flame when the tamarind mixture has reduced to half and become thick and glossy consistency.
7.Spread the boiled rice-3cups in a plate and allow it to cool down.
8.In a wide vessel, add the boiled rice,2tsp of gingelley oil and tamarind paste and mix well.
9.Add the grounded powder approximately 6tbsp and mix well.
10.Tada!! yummy and tasty authentic temple style puliyodharai is ready.

After mixing allow the puliyodharai to rest atleast for 30 minutes before serving. Do try and let me know your comments.

02/05/2015

CHICKEN 65

INGREDIENTS:
Boneless chicken-1/2kg
Red chilly powder-21/2tbsp
Turmeric powder-1/2tsp
Coriander powder-1tbsp
Garam masala-1tsp
Salt- to taste
Curd-1cup

METHOD:
1.Take the chopped chicken pieces in a bowl and add:(Red chilly powder-21/2tbsp
Turmeric powder-1/2tsp
Coriander powder-1tbsp
Garam masala-1tsp
Salt- to taste
Curd-1cup) and mix well. Marinate this mixture for atleast 1 hour.
2.Deep fry the chicken pieces in hot oil till dark brown and serve hot.

Simple and tasty chicken 65 can be garnished with fried curry leaves,onion rings and lemon wedges.Do try and let me know your comments.