Shrimp with Snow peas Stir-fry

                      The simple combination of shrimp plus fresh snow peas are always delicious and also very easy to prepare. I love them with flavored rice.

Ingredients

• Shrimp - 15- 20 counts
• Snow peas - 2 cups
• Onion - 1 large
• Yellow Capsicum - 1
• Salt and pepper to taste
• Olive oil - 2 tbsp
• Corn flour - 1 tbsp

Method

1. Marinate shrimp in cornflour and salt mixture for 20- 30 mins.

2. Chop onion and Capsicum in lengthwise. Heat oil in a pan, add chopped onion and capsicum into it. Fry it till onion starts browning.

3. Wash the snow peas well and remove the stringy part at both ends of the snow peas.

4. Add snow peas into the pan with fried onion, fry it for 2 mins.

5. Then add the marinated shrimp into it. Cook it in medium flame for 15 mins. Add salt and pepper to taste. As soon as the shrimp is cooked, serve it hot with rice.

Happy cooking....

Corriander Chutney

Ingredients

• Cilantro / Corriander leaves - A bunch 
• Grated Coconut - 3/4 cup
• Shallots - 2
• Garlic - 3 cloves
• Green chillies - 3
• Cumin seeds - 1/2 tbsp
• Corriander seeds - 1 tbsp
• Tamarind - about a small gooseberry/ cranberry size
• Salt - to taste

     For seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Urad dal - 1/2 tbsp
• Curry leaves - a few

Method

1. Take all the ingredients in a blender and grind with 1/2 cup water until smooth and in the consistency of chutney.

2. Heat oil in a small pan , add mustard seeds, when it splutters add urad dal and curry leaves. Fry until the dal starts browning. 

3. Then pour the grinded chutney into it. Let it be in medium flame until the raw smell of cilantro goes. 

Serve it hot with Chapathi. 

Happy cooking... 

Egg Slice Masala

                           Egg slice masala is a gravy based dish where hard boiled eggs are sliced, shallow fried and simmered in a spicy, tangy and fragrant onion-tomato base.

Ingredients

• Eggs - 4, hard boiled, peeled and sliced
• Onion - 1 (large)
• Curry leaves - 5
• Ginger - 1 inch
• Garlic - 3-4 pods
• Tomato - 1
• Turmeric powder - 1/4 tbsp
• Red chilli powder - 1 tbsp
• Corriander powder - 3/4 tbsp
• Cumin powder - pinch
• Fennel seed powder - pinch
• Garam masala powder - pinch
• Tamarind paste - 1/2 tbsp ,optional
• Salt to taste
• Oil - 3-4 tbsp

          For coating of egg slices:

• Egg - 1, lightly beaten
• Milk - 4 tbsp
• Salt and pepper to taste

Method

1. Heat 2 tbsp olive oil in a pan. Mix all the ingredients called for 'coating' of egg slices in a bowl. Add egg slices in this mixture and coat on both sides. Place each coated egg slice in the hot oil and cook on both sides till lightly browned. Remove onto a plate and keep aside.

2. Heat oil in a pan, add chopped onions and saute for 4 mins. Add ginger and garlic, saute for 3 mins. Add curry leaves and mix.

3. Add red chilli powder, turmeric powder, fennel seed powder, corriander powder and cumin powder and mix. Add the chopped tomatoes and fry for 4 mins or till oil separates.

4. Add 1 1/2 cups of water and bring to boil. Reduce flame and add the tamarind paste and fried egg slices and place lid. Cook on simmer for 8-10 mins.

5. Add the garam masala powder and mix. Cook without lid till you achieve the desired gravy consistency.

6. Serve it hot with flavored rice or chappathi.

Happy cooking.... 

Capsicum Masala Rice

                         This flavorful dish is easy to make and so tasty. Fresh crunchy capsicums, masala flavor and crunchy peanuts increase the taste of this dish and make this recipe a real winner.

Ingredients

• Cooked rice - 3 cups
• Ghee / oil - 1 1/2 tbsp
• Mustard seeds - 1 tbsp
• Curry leaves - 6-8
• Green Capsicum - 1 (large)
• Red Capsicum - 1 (large)
• Roasted peanuts -1 tbsp
• Salt to taste

      To Grind:

• Dry red chillies - 2 - 3
• Corriander seeds - 1 tbsp
• Cumin seeds - 1/2 tbsp
• Black gram dal - 1 tbsp
• Cinnamon stick - 1 inch
• Roasted peanut - 1 tbsp
• Ghee - 1 tbsp

Method

1. Heat ghee in a pan on medium flame, add cumin seeds and black gram dal and fry till the cumin splutters and the dal turns light brown. Add the corriander seeds, curry leaves, cinnamon stick and red chillies and fry for 1-2 mins. Finally add roasted peanuts and combine with the other spices for few seconds , then turn off the heat. Once cool, grind to make a fine powder.

2. Heat oil/ ghee in a pan, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crispy.

3. Add sliced capsicums and fry them for approx 3-5 mins. Add salt to taste.

4. Reduce heat and add the cooked rice and combine with the spice mixture.

5. Add the roasted peanuts and ground masala powder and combine with the rice till its well mixed.

6. Serve it hot with any gravy of your choice .

Happy cooking...

Pasta in Tomato sauce

Ingredients

• Pasta - 2 cups
• Yellow onion - 1 (large)
• Tomato - 3
• Jalapeno pepper - 2 ( you can use green chilli)
• Ginger garlic paste - 1tbsp
• Tomato ketchup - 2 tbsp (optional)
• Olive oil - 3 tbsp
• Salt and pepper - to taste

Method

1.  In a wide pan boil water and salt. Then slowly add the pasta and cook till the pasta is all done ( it should be soft but firm). Stir in between to prevent the pasta from sticking together. After it is cooked, drain it and pour cold water in it. This is done to prevent it from getting cooked further.

2. Chop the onion, tomatoes and jalapeno peppers well.

3. Heat oil in a pan, add jalapeno pepper,onion and ginger-garlic paste into it. Saute till onion starts browning.

4. Then add the chopped tomatoes, saute till the raw smell of tomato goes. Then add 2 tbsp of tomato ketchup into it. 

5. Cook it till you get the consistency. Then add cooked pasta into it. Mix it well in medium flame for 7-8 mins.

6. Add salt and pepper to taste. Serve it hot.

Happy cooking......

Strawberry Smoothie

                         This is the first time I am making smoothie at home. This drink has a beautiful baby pink color and was really refreshing and very delicious. The sweetness was also perfect.

Ingredients

• Strawberry - 12 - 14
• Thick yogurt - 1 cup
• Milk - 1/4 cup
• Sugar - 2-3 tbsp

Method

1. Chop the strawberries into bite sized pieces and blend it with milk to a smooth paste.

2. Then add sugar and yogurt and blend it again till a creamy smoothie consistency is reached.

3. Pour into glasses and refrigerate it before you serve.

Happy cooking....

Ulunthangali / Black gram Porridge

                          Ulunthangali is a traditional sweet of Tamil Nadu made out of Jaggery, Gingely Oil and Black gram. It is highly recommended for women because of its medicinal values, the most important is it strengthens the pelvic bones and uterus of young girls. Have a look at the ingredients, urad dal which is rich in proteins, jaggery rich in iron and gingelly oil rich in Vitamin E.

Ingredients

• Black urad dal (splitted) - 1/2 cup
• Rice flour - 1/4 cup
• Fenugreek seed - 1/4 tbsp (optional)
• Jaggery - 1 cup
• Gingelly oil / Ghee - 4 tbsp
• Water - 4 cups

Method

1. Dry roast the urad dal for 2 - 3 mins and grind it with fenugreek seed to fine powder. Also dry roast the rice flour for 3 mins. Mix them together.

2. Dissolve the jaggery in one cup of water and filter it (you can use warm water).

3. Now add the remaining 3 cups of water with the jaggery water. Add the grindered powder little by little and dissolve it , avoid any lumps.

4. In a pan add Gingelly oil / Ghee and add the above dissolved mixture and stir it continuously till it reaches the semi solid state.

Happy cooking.. 

Shrimp Peas Gravy

Ingredients

• Shrimp - 15 - 20 counts
• Peas - 2 cups
• Green Capsicum - 1/2
• Red Capsicum - 1/2
• Onion - 1 (large)
• Turmeric powder - 1/4 tbsp
• Red chilli powder - 1/2 tbsp
• Corriander powder - 1/2 tbsp
• Garam masala - 1/4 tbsp
• Salt to taste
• Oil - 2 tbsp
• Rice flour - 1 tbsp

Method

1. Mix rice flour, salt and turmeric powder in a bowl. Marinate shrimp in this mixture for nearly an hour. 

2. Chop onion and capsicums lengthwise. 

3. Heat oil in a pan. Add chopped onion and capsicum into it. Saute it for 10 mins.

4. Then add the marinated shrimp into it. Cook it with required water for about 15mins.

5. Add green peas and cook it with closed lid for 10mins.

6. After it is cooked well, add salt and pepper to taste. Serve it hot with chappathi.

Happy cooking....

Tindora fry / Kovakka poriyal

                                Kovakka fry is delicious and easy to cook. It's yummy simple fry that goes well with curd rice or sambar rice. I saw this recipe in Chef Dr.Dhamu's blog. I used to do this very frequently in my home. Kovakka has lots of medicinal values too, its rich in minerals, protein and fibre and also good for diabetics.

Ingredients

• Tindora - 1/2 kg
• Onion - 1 (large)
• Tamarind - 1 lemon size ball
• Oil - 2 tbsp
• Chilli powder - 1 tbsp
• Cumin seed powder - 1 tbsp
• Corriander powder - 1 tbsp
• Salt to taste
• Fennel seed - 1 tbsp

Direction

1. Chop onion well and cut tindora in lengthwise. 

2. Heat oil in a pan. Add fennel seeds into it.Then add chopped onion into it. Saute it for 2 mins. And then add the sliced tindora. Fy it till tindora starts shrinking. While frying, sprinkle some water.

3. Add chilli powder, cumin powder, corriander powder and salt into it. Let it be in medium flame for 15mins.

4. Then add tamarind water into it. Let it be in low flame for 10 - 12 mins. 

Serve it hot with rice.

Happy cooking....

Chettinad style Mushroom Briyani

                                    A very popular Chettinad briyani with mushrooms, a very tasty recipe often prepared at my home. The mushrooms are marinated in spices and yogurt and then cooked along with rice. The mushrooms are like sponges and absorb all the flavors of  the spicy marinade. This is a yummy meal and  very flavorful too.

Ingredients

• Basmati rice  - 2 cups
• Mushrooms - 1/2 lb
• Ginger garlic paste - 2 tbsp
• Corriander powder - 1tbsp
• Fennel powder - 2 tbsp
• Red chilli powder - 1/2 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp
• Briyani masala - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Yogurt - 1/3 cup
• Oil - 3 tbsp
• Cloves - 2
• Cardamoms - 2
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Onions - 2 (sliced)
• Tomato - 1
• Green chilli - 3 (depends on ur spice level)
• Salt - to taste
• Corriander, mint ( sliced) - for garnishing

Method

Marinate the sliced mushrooms in a mixture of yogurt, ginger garlic paste, corriander powder, fennel powder, chilli powder, garam masala, briyani masala, turmeric powder and cumin powder. Let it be marinate in 2 - 3 hours. Keep it aside.

Wash and soak rice in water for 15 mins. Drain water and cook it in pressure cooker. Keep it aside.

Heat oil in a pan, add cloves, cardamoms, cinnamon and bayleaf. Fry it up a bit. And then add the sliced onions and slitted green chillies. Let this cook, until onions are soft and golden brown. Add in the tomato and a pinch of salt. Let it be in medium flame until the tomatoes are soft. Add in the marinated mushrooms. Let the mushrooms cook along with any remaining watery marinade for atleast 10 - 15 mins. Let it be in high flame until water evaporates and the oil separate from the mushroom mixture, and the raw smell of the ginger garlic paste and the masala goes.

Transfer this gravy the rice cooker and mix it well with the rice. ( Fluff with a fork to avoid breaking of rice) Then garnish it with corriander and mint leaves and the ghee roasted onion. 

Serve hot with Raita.

Happy cooking... 

Fish Briyani

                     This is simple and delicious fish briyani recipe which has unique taste and wonderful flavor. It's great treat for seafood lovers. It makes a complete and nutritious meal.

Ingredients

• Basmati rice - 2 cups
• Fish - 1/2 kg ( you can use any kind of fish. I used Porgy fish)
• Yellow Onion - 2
• Tomato - 1
• Corriander leaves - 1/2 cup
• Mint leaves - 1/2 cup
• Ginger - 1 inch piece
• Garlic - 6 pods
• Bay leaves - 2
• Cloves - 2
• Green chilli - 3-4 ( depends on ur spice level)
• Spinach - few leaves(optional)
• Salt - to taste
• Ghee / Oil - 3 tbsp
• Lime - 1

For marination

• Yogurt - 1/2 cup
• Pepper - 1 tbsp
• Red Chilli powder - 1 tbsp
• Corriander powder - 1 tbsp
• Garam masala - 1/4 tbsp
• Turmeric powder - 1/4 tbsp

Method

1. Soak basmati rice in water for 20 minutes. Drain water and cook it until the rice is 3/4 cooked. Keep it aside.

2. Mix yogurt and all spices, marinate fish in it for 2 - 3 hours.

3. Heat oil in pan for deep fry. Fry the marinated fish until it is 3/4 cooked. Drain it in an absorbent paper.

4. Chop the garlic well  and chop onions lengthwise, grind the corriander and mint leaves, grind the tomato separately.

5. Heat ghee in a pan, add bayleaves,cinnamon, cloves and then add the chopped onion and garlic into it. Fry it till onion starts browning. Then add grinded corriander and mint leaves into it. Saute it till raw smell goes.

6. Add the grinded tomato into it and add all the spices. Let it be in medium flame for about 8-10 mins.

7. Then add the fried fish into the gravy. Let it be in low flame for about 10-12 mins. You can also add spinach leaves into the gravy.

8. Put a little of cooked rice and spread 1 tbsp of lime juice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over. Take care not to break the fish fillets. On the top layer, garnish it with corriander and mint leaves and ghee fried onion.

9. Close the lid tightly and heat on a low flame for about 10 minutes. Serve it hot with raita.

Happy cooking....