Wash potatoes, peel the skin and again wash. Cut into cubes and soak in water. Soaking any vegetable in water prior to cooking fastens the cooking process. Heat the pan and dry roast the spices listed out by adding in order. Once corriander seeds starts to spurt or before it turns dark remove from flame, cool and grind to coarse powder.
Now add oil to non - stick pan and heat it. Add the remaining curry leaves, followed by turmeric powder, salt and the prepared spice powder. Just give a gentle stir and add the cubed potatoes. Mix well. Close the lid ans cook in low flame with continuous stir in intervals.
The speciality of this fry is its aroma. Curry leaves dominates the flavour easing quick digestion avoiding gastric problems also. Serves great to eat with rice, chapathi and can be taken as it is also.
Tangy gravy or puli kulambu as referred in Tamil is an unavoidable delicious gravy cooked very often in South Indian homes. The gravy takes the taste of the vegetable it is cooked along with. Only selected vegetables are cooked in this manner. Ladys' finger, brinjal, wonder berry, baby eggplant, ivy guard and bitter guard are among them. But the cooking method is the same with whatever vegetable it is cooked along.
Here the recipe is explained with wonder berry. Even then the tangy gravy cooked with bitter guard and baby eggplant is also displayed.
1. Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Squeeze the tamarind and get the filtered extract in a bowl.
2. Get the shallots ready by peeling the outer skin and rinsing. Similarly garlic and keep aside.Clean the manathakkali seeds by removing from its sprig and soal it in a bowl of water for 5 minutes to remove the mud sticked to it.
3. Heat a tsp of oil in a pan and roast the sundakka and manathakkali vathal in medium flame for about a minute.
4. Heat a thick bottomed kadai, add 1/4 cup of sesame oil. Once the oil is hot enough add shallots and garlic. Keep the flame low and roast till onions become transparent and garlic is soft.
5. Next add in the sambhar powder in slow flame. roast the sambhar powder in slow flame for about 1-2 minutes, till you see change in colour.
6. Add in the tamarind water and some curry leaves. Add salt to taste and stir well. Let the kuzhambu boil in medium flame for about 5 minutes.
7. The oil should seperate from the curry, only on seeing that, add in the roasted manathakkali seeds. Add a small piece of jaggery at the end and continue boiling forabout 2-3 minutes.
8. Now do the tempering as heat the oil, drop in the mustard and allow it to pop, add chana dal, jeeragam, fenugreek, dry red chilli, asafoetida powder and curry leaves.
9. Add the tempered ingredients to the gravy.
Switch off the flame and serve hot with rice and pappads and ghee if favoured. Can have this gravvy as a side, for curd rice also instead of pickle.
The same method can be applied to cook both fresh and dried sundakkai - the baby eggplant and bitterguard. When using dried ones, add salt moderately as the dried seeds are made by soaking the fresh ones in salt water and drying it.
In a mortar smash pepper, cumin and garlic cloves together to a coarse texture. Squeeze the sweet lime. Make sure no seeds are left behind. In a kadai, add tamarind pulp, rasam powder, turmeric powder, salt, sweet lime extract and smashed pepper, cumin and garlic cloves. Add 200ml of water and mix well. Heat oil in tava. Tamper mustard seeds, adding curry leaves, a small piece of smashed garlic clove and chilli. Now pour the tampered ingredients into the kadai and let the flame on to cook rasam. Let it be cooked till foam appears. Garnish with corriander leaves. The rasam is ready and can be had with rice.
The sweet lime extract can be replaced by lime, pinapple and also black grapes. These type of rasam is very good for digestion.
Chicken dipped in honey mustard paste and ready for baking
Dipping chicken in paste
Sprinkled with Paprika
Honey Baked Chicken garnished with lemon, lettuce, grated carrot and cucumber
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the honey, mustard, basil, paprika, salt,pepper and parsley. Mix well. Dip the chicken in this mixture, and brush more to cover. Place it in the lightly greased 9x13 inch baking tray.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Note: Paprika can be replaced by Kashmiri Chilli powder in demand of more spicy flavour.
Grated coconut - 1/2 cup
Green chilies - 5
Cumin seeds - 1/2 tsp
Thinly sliced yam - 1 cup
Cucumber Sliced - 1 cup
Snake gourd Sliced - 1 cup
Carrot Sliced - 1/4 cup
Long runner-beans sliced - 1/2 cup
Drumstick - 2
Coconut oil - 3 tblsp
Raw bananas - 1
Raw mango pieces if available
Salt to taste
Grind coconut with green chilies and cumin seeds in paste and keep it aside.
Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
When the vegetables are cooked, add, salt and mix well.
Put bananas and mango pieces in cooked vegetables and cover the vessel.
When steam comes out, add the coconut paste and stir well.
Remove from fire and garnish it with curry leaves .
Preparation time: 10 mins Processing time: time to freeze
Condensed milk + cream
Pour the table cream and condensed milk together in a bowl and beat well to get it evenly mixed.
In a cake pan, grease the pan with 2 spoons of beaten milk and layer the biscuits to fit the pan. Spread the beaten milk over the layered biscuits.
And continue layering biscuits over the milk spread. Continue it till the prepared mix is done and the cake pan fits it. I have used chocolate flavor of Graham's biscuits. The biscuits can also be opted for Oreo, Chocolate flavored Marie biscuits.
Finally go for topping with fruit mix or choco chips over the arrangement and refrigerate in freezer for at least 2 hours so that the consistency is thicker like cake.
It can be served by cutting into cubes seasoning with fresh banana cubes.
Crabs though look complicated to be cooked, the actual process is so simple as pictured here and once cooked its taste rules all the seafood. Here you go, the video shows you how easily and comfortably you can clean it with the normal tooth brush to reach its nook and corners. If the crabs are live just immerse them in hot water and go ahead.
Once cleaned, crabs can be cut into two halves first and its legs can also be separated. Crabs can be cooked as a whole also, but I personally felt that the spices were not getting in and the gravy was alag ya was aloof from that of crab. So I just wished to have them cut off.
Crabs cleaned and cut
Male Crab - 1 kg - I preferred male crabs as it has low fat
Make coarse paste of tomato followed by ginger, garlic paste. Get ready with one more paste of coconut, fennel, pepper, cumin, chilli. Heat the pan. A wider pan would be recommended. Add oil. Once hot add cinnamon, cloves, star anise, curry leaves, shallots and lemon grass. Give a mix till the onions become transparent. Now add tomato, ginger garlic paste, turmeric powder, chilli powder and salt. Mix well till oil separates and now add crab and a cup of water. Give one more mix and close the lid. Crab cooks very quickly within 10 to 15 minutes. Once it is cooked one can feel the strong aroma of crab and it can be further cut with a spoon also.
Shallots, ginger garlic paster, turmeric powder, chilli powder, salt being fried
Now add the coconut paste, mix well and add 1 cup of water to immerse the crab in spice mix and close the lid for 5 more minutes.
Open the lid , confirm your desired salt in dish. Corriander leaves can be garnished and transferred to a serving bowl.
Crab gravy masala
Crab gravy suits with hot rice either Ponni or Thai rice. Enjoy the healthy and delicious crab gravy as per your wish.
Brussels - 10
Onion - 1
Tomato - 1
Ginger - 6 thin pieces
Garlic - 4 cloves
Fennel seeds - 1 tbsp
Salt to taste
Turmeric powder - a pinch
Dry red chili - 1 or more to suit your taste
Olive oil - 1 tbsp
Rinse brussels nicely and keep aside. Mince the onions and keep aside. Bring together tomato, ginger, garlic, dry chili, fennels to blend. Heat oil in pan to add onions. Stir till onions become transparent and add the paste with salt and turmeric powder. Stir well till oil separates and add the brussels. Stir more till brussels mix well with the masala paste. Close the lid of pan and simmer the stove to cook for five more minutes. The dish is ready to be served.
Spring Home roll pastry - 25 sheets
Oil to deep fry
smashed potato - 2
onion - 1
carrot - 1
sweet peas - 1 cup
sweet corn - 1 cup
green chillies - 4
corriander leaves - handful
turmeric powder - 1 tbsp
salt to taste
sunflower oil - 2 tbsp
Wrap & stuff for Springrolls
Mince the onion and cut carrot into tiny cubes. In a kadai, add oil to heat. Follow it by adding onion. Stir well till onions become transparent. Then add turmeric powder, salt. Stir for a minute and add smashed potatoes, sweet peas, sweet corns, carrots. Mix well and close the lid to get vegetables cooked. Add coriander leaves and mix well. The stuff is ready now.
In a plate, place the pastry and add little vegetable stuff to a corner as shown in picture and roll from that end once. Push the sides to center and start rolling till you get a portion like the envelope. Wet the tip with a finger touch water and close it to stick to the rolled part. Make rolls in similar manner and put in freezer for 2-3 hours.
Heat the oil in kadai. Remove the frozen rolls and deep fry till golden brown. These monsoon classics are absolute heaven in these pitter-patter rainy season to be enjoyed with hot tea and cool breeze.
Apply salt and pepper to cooked prawns. Cooked prawns are normally available in supermarkets in frozen stage. Mix it with well beaten egg and self raising flour and marinate it in deep freezer for not less than 60 minutes. Then roll it on the bread crumbs to deep fry it. Enjoy your snack with hot chilly sauce or soy sauce.
Self raising Flour
Prawn mixed with egg, self raising flour, salt & pepper
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin