Asian Tasting

How to Cook Potato Stuffed Mushrooms

admin — Wed, 23 Nov 2011 05:50:10 +0000

How to Cook Mushroom Aloo Tikkis ~ Spicy Potato Stuffed Mushrooms-Baby Portabello Mushrooms stuffed with Indian spiced potatoes

Ingredients:

10-15 White mushrooms / Baby portabellos
1-2 large red potatoes
1/4 cup peas
1 tbsp kasuri methi
1 tsp garam masala
2 green chillies
1 lime/lemon
oil for saute
salt to taste

How to:

Boil potatoes, peel, mash them and keep aside
In a kadai, heat 1 tbsp oil add peas, followed by chopped Green chillies, turmeric, kasuri methi, garam masala and then mashed potatoes
Saute for 2 minutes add salt and switch off the heat. And lime juice to taste and let it cool.
Heat oven to 350 F, wash mushrooms under running water and let them dry
Remove the stems and stuff them with the spiced potato mixture, and then apply oil with cooking oil sprayer to cover the mushroom evenly
Bake for 10-15 mins, or until the mushrooms or baked enough.
Serve them hot or at room temperature

Recipe for Black Pepper Mutton Curry

admin — Tue, 16 Aug 2011 22:10:28 +0000

Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish. This is a family recipe – bequeathed to me by my mother in law.

Ingredients

4 tablespoons vegetable oil
2 medium sized onions, roughly chopped + 2 onions, thinly sliced
1/2 cup fresh curry leaves washed
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
1/2 cup water
2 inch piece ginger, minced
5 cloves of crushed garlic
2 tablespoons chilli powder , or amount to taste
Salt to taste
1 tablespoon ground turmeric
1/4 cup tomato paste or 2 tomatoes diced
1 pound mutton cut into edible pieces, bone in or you can use stew meat

Directions

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water and some tomatoes (optional). Blend until the mixture has turned into a coarse paste.
Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the chilli pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste or tomatoes and fry for 1 more minute until cooked. Add pureed peppercorn sauce, and the remaining 1/2 cup of water. Stir to blend ingredients and add meat. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender and fully cooked, about 30 minutes.
You can add potatoes cut into cubes for that ‘potato lover’

Recipe for Gourmet Chicken Tikka

admin — Tue, 16 Aug 2011 22:09:19 +0000

Gourmet Chicken Tikka

Barbecue season is here. Chicken is easy to cook and with a gourmet indian tikka masala, it sure will be your next part hit!

Ingredients

2 lbs of chicken breast

Grind following in a food processor

2 medium sized onions, peeled and cut roughly
1 inch piece of ginger
4 garlic pods
4 green chillies

vary following according to preferred spice levels

1 tbsp chilli powder
1 tbsp coriander powder
1 tsp tumeric powder
1/3 tsp cinnamon powder

others ingredients

salt according to taste

2 tbsp olive oil or any vegetable oil

1 cup yogurt

Directions

Clean chicken and cut into long slices

Add the ground paste into a ziploc bag or container along with dry ingredients, oil and yogurt

Toss the chicken pieces into the same bag and massage it gently.

Place in fridge for at least 1 hour to marinate and barbecue or bake in oven or pan fry. Alternately you can freeze it for later use.

To pan fry:

Add 3 tbsp oil in a non stick pan,

When hot, place the chicken pieces and reduce heat

Place in pan until cooked through

Can be served with salad, as a wrap or on a bun with lettuce and other veggies.

Eggplant/Brinjal Curry

admin — Tue, 16 Aug 2011 22:08:22 +0000

Eggplant is one of the most common vegetables that is used all over South Asia. Some make it with coconut, some just as a stir fry. I am making a quick Eggplant curry that can be whipped up just before dinner or lunch.

Ingredients

3-4 Eggplants, I prefer the japanese or the long purple ones,cut into rounds

2 medium sized onions chopped finely

1tbsp of chopped ginger

1/4 cup of chopped celery

2 small tomatoes chopped

2 tbsp sambar powder

(if you do not have sambar powder, add 1 tsp chilli powder and 2 tsp coriander powder)

1tsp turmeric powder

salt to taste

2 tbsp oil

Directions

In a warm pan add 2 tbsp oil, add onions and ginger.

Saute for 3 minutes or until the onions are transluscent

Add chopped celery and tomatoes and mix well

When the tomatoes are partially cooked, add sambar powder, turmeric powder and salt to taste.

Mix well and let cook for 2 minutes

Add eggplant and mix well

Cover the pan and let cook on low heat for 7 minutes.

If using a stainless steel pan, it will need more oil. Remember to stir on and off so it does not stick to the pan.

Celery is all i had instead of coriander/cilantro leaves and it tasted pretty good

Serve with lemon rice or rasam or with rotis – addictive I must say

Flaked Fish Puttu

admin — Tue, 16 Aug 2011 22:07:31 +0000

Canned Fish is available all round the year. Flaked tuna or salmon is readily available in cans for an easy dish, that can be eaten as a salad or a side dish with rice or rolled up in a pita. In Tamil Nadu its commonly called Fish Puttu, my husband’s favorite dish, is made of steamed, flaked fresh shark.

Ingredients

2 cans of drained,flaked Tuna (water packed)
1/2 cup finely chopped onions
5 pods of garlic finely chopped
3 green chillies, chopped finely
1/2 tsp black pepper
1/4 tsp salt
2 tbsp olive oil

Directions

Place the drained tuna in a bowl and flake them with a fork.
Add oil to a hot pan. Throw in the onions, garlic and chillies.
Add salt and saute. When the vegetables are cooked, add black pepper and saute for a minute. Add tuna and mix well.
Close the pan and cook it on medium heat for 3 minutes.
You can add sweet peppers, grated carrots and any other quick cooking veggie of your choice

Turkey Recipes

admin — Mon, 21 Mar 2011 04:39:53 +0000

Turkey Recipes

Turkey Tortilla Soup Recipe

Cooking recipe for turkey tortilla soup

Older birds should be cooked with a moist-heat method, while younger birds can be grilled or fried.

Cleaning a Turkey

Novice turkey hunters are often intimidated when it comes time to clean the large bird. Just like a chicken or other fowl, there are two basic ways to clean a turkey: plucking and skinning. If you want to help keep the moisture in the turkey while cooking it whole, then you should pluck the bird. Remove feathers from the turkey just as you would pluck a chicken. This method does take more time than skinning and it is messy.

Skinning the turkey is faster and cleaner, but you will need to wrap the bird in foil or place in a baking bag to cook whole. Here are some tips to make skinning the turkey easier:

Hang the turkey by both feet at chest level. The turkey should hang so the feet are 12 to 18 inches apart.
If you want to save the beard, remove it now. Grasp the beard as close to the body as possible, give it a half-twist, then sharply pull it away from the breast. The beard will pull away with a little tissue on it.
Now remove the fan by cutting the skin away from the tail.
Cut off the wings at the elbow or second joint.
Grasp the skin at the tail and begin pulling it down. Work the skin off around the wings and pull it down to the neck.
Cut off the neck and the skin. The feathers and head will come off in one piece.
Open the body cavity and remove the entrails, if you have not already done so in the field. Be sure to remove all lung material from the backbone, as it tends to spoil quickly.
Cut off the legs at the knee or sec-ond joint. If you don’t want to cook or freeze a whole turkey, consider cutting it up into smaller portions. Remove the breast and other meat from the carcass and cut off the legs and wings. Package in appropriate servings for cooking. The turkey is ready for cooking or freezing. Double-bag the turkey in plastic freezer bags and seal as airtight as possible to prevent freezer burn.

Roasting Turkey in a Baking Bag

Roasting wild turkey in a baking bag helps seal in the delicious juices. Bak-ing bags are available from your supermarket in the section with foil and other food wraps. Instructions for using the bags are included with the packaging. Follow the directions for the bag and place the turkey (with or without stuffing) in a roasting pan or baking dish.

In general, most bags call for adding flour to the bag and shaking it inside to protect the bag, then placing it in a roasting pan at least 2 inches deep. Place turkey, brushed with oil or butter and seasonings, inside the bag. If the turkey is skinless, add a small amount of water and close with a tie. Slits are cut in the top of the bag and it is baked for 1 1/2 to 3 hours depending on size (10 to 12 minutes per pound without stuffing). Most bag instructions recommend baking the turkey at 350 degrees F. For greater accuracy, place a meat thermometer in the turkey’s thigh. The turkey tests done when the ther-mometer reaches 180 degrees F.

Turkey Stock

If you want to make stock for soup, noodles or dressing, boil the legs, wings or other less meaty pieces with seasonings (such as salt, pepper, garlic or onion) for one to two hours. Remove pieces of turkey and strain broth.

Grilled Turkey

For a light meat to serve with salads or in burritos, try marinating strips of turkey about 1/2- to 1-inch thick in prepared Italian salad dressing or Wine and Lime Marinade (recipe follows). Refrigerate for 1 to 6 hours, then grill until done.

Wine and Lime Marinade

1 lime, juiced
1 teaspoon garlic powder
1/2 cup white cooking wine
1/2 teaspoon black pepper

Tenderize meat on one side. Sprinkle with garlic and place in bag to marinate. Juice lime in bag and add wine, remaining garlic and pepper. Seal and refrigerate at least 1 hour.

Turkey Fingers

Tenderize strips of turkey breast meat. Combine:
1 cup dry bread-crumbs
1/4 cup Parmesan cheese
1 tablespoon fresh parsley (or 1 teaspoon thyme or oregano)
1 teaspoon salt
1/2 teaspoon pepper.

Whisk one large egg. Coat the turkey with flour. Dip in egg, then roll in breadcrumbs. Pan fry in a small amount of butter or olive oil until lightly brown, 2 to 3 minutes on each side.

Wild Rice and Mushroom Soup

3-4 cups cooked turkey, cubed
3 stalks celery, sliced
1 pkg. mushrooms, sliced
1 cup long grain and wild rice
1/2 cup white wine
2 cups milk
1 clove garlic
Salt and pepper to taste
1/2 cup sliced green onion
1/2 teaspoon thyme
2 tablespoons parsley
3 chicken bouillon cubes
1/4 cup Parmesan cheese
2 tablespoons butter
2 tablespoons cornstarch

Cook the rice as directed. In a skillet, melt the butter and add the garlic, onion, celery and mushrooms. When tender, add turkey, wine and seasonings. Mix cornstarch and part of milk and thicken. Cook until bubbly. Combine rice and turkey mixture in large pan. Add remaining ingredients and enough water to make slightly soupy. Simmer for 20 minutes.

Roast Turkey and Dressing

If turkey is not young, parboil or pressure-cook it for 1-2 hours. Rub the turkey with butter and turn breast down in pan to roast in slow oven. Cook the neck, wings and giblets together for dressing broth.

Dressing

2 to 3 quarts soft bread crumbs
1 to 2 teaspoons poultry seasoning
1/2 to 1 cup celery, chopped
1/2 to 1 cup onion, chopped
1 teaspoon salt
2 eggs
Pepper to taste
Broth or milk to moisten

Combine all ingredients and place in turkey cavity. Pour some dressing around the turkey and roast until dressing is lightly brown. Baste turkey occasionally while baking. Modified from Cy Littlebee’s Guide to Cooking Fish and Game

Roast Wild Turkey in White Wine with Mushroom Pate Stuffing

Pate Stuffing (amounts are for 10-12 pound bird)

1/4 cup butter
2 medium onions, chopped
1 cup chopped mushrooms (about 1/4 pound)
2 quarts fresh white bread crumbs
1/4 teaspoon pepper
1/4 cup chopped parsley
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 pound chicken livers, finely chopped

Ingredients for basting and later use:

1 tablespoon salt
1 teaspoon pepper
1/4 cup olive oil
1 small onion, sliced
1 clove garlic, halved
2 whole cloves
1 bay leaf
1/4 teaspoon dried basil
1 can (10 1/2 oz.) condensed chicken broth
1/2 cup white wine

Melt butter in skillet and sauté onion and mushrooms until onion is tender, about 5 minutes. Turn into large bowl. Add chicken liver, bread-crumbs, parsley, salt, thyme, marjo-ram and pepper. Toss until thor-oughly combined.

Preheat oven to 400 degrees F. Wash and dry turkey inside and out. Mix salt and pepper. Sprinkle part of mixture inside turkey. Spoon stuffing into neck and body cavity. Use twine to close cavity, fasten wing tips to body and tie ends of legs together. Place turkey, breast up, in a deep roasting pan with a tight-fitting cover. Brush with oil and sprinkle the remaining salt and pepper. Roast uncovered for 30 minutes or until lightly browned.

Remove from oven. Reduce oven temperature to 350 degrees F. Insert meat thermometer in turkey thigh at thickest part. Add onion, garlic, cloves, bay leaf and basil to roasting pan. Pour chicken broth and wine over turkey. Cover pan tightly. Roast, basting every 30 minutes, for 2 1/2 hours, or until thermometer reaches 185 degrees F. Leg joints should move freely. Remove turkey from roasting pan and remove twine to serve.

Modified from Cy Littlebee’s Guide to Cooking Fish and Game

Barded Wild Turkey Hors de Oeuvres

1 pound wild turkey cuts
Italian salad dressing
Jalapeno pepper slices or water
chestnuts
Bacon slices, cut in half

Cut turkey strips about 1 1/2 inches wide by 3 to 4 inches in length. Marinate in Italian salad dressing for 1 hour or more. Roll turkey strip around the pepper or chestnut. Wrap with bacon slice and secure with toothpick or bamboo skewer. Grill or broil until done.

Barbecued Wild Turkey

Cut turkey in serving size pieces; sprinkle with garlic salt and salt.

Barbecue Sauce

1/2 cup brown sugar
1 tablespoon dry mustard
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/2 teaspoon cinnamon
8 ounces tomato sauce
3/4 cup balsamic vinegar
1/4 teaspoon hot pepper sauce
2 tablespoons grated onion
1 1/2 cloves garlic, crushed

Mix dry ingredients in medium saucepan. Add the remaining ingredi-ents and simmer 15-30 minutes or until slightly thickened.

Cover each piece of turkey with sauce. Baste often on grill, cooking 4 to 5 minutes or until done.

TROUT STUFFED with CRAB MEAT

admin — Mon, 21 Mar 2011 04:36:28 +0000

TROUT STUFFED w/ CRABMEAT
3 stale rolls or several pieces of stale bread
1 egg 1 c. milk
a c. chopped onion a c. chopped raw bacon
4-12″ trout
8 oz. crabmeat Pinch of oregano
Juice of ½ lemon Salt & Pepper
2 dashes Worcestershire sauce
Split and bone trout, but do not separate the halves. To prepare
stuffing, soak bread in milk, squeeze dry and add egg. Saute
bacon and onions until the onions are limp but not brown. Add
the crabmeat and saute for five minutes. Add to bread mixture,
then stir in remaining ingredients.
Spread the stuffing on ½ of each trout and fold the other half on
top. Sprinkle top of trout with paprika and brush with melted
butter. Bake in 400E oven until skin is brown and crisp.

Chanterelle Recipes

admin — Mon, 21 Mar 2011 04:33:21 +0000

Chanterelle Recipes

Chanterelles

Freshly picked chanterelles are the best to eat and can be used in many recipes.

As a garnish for grilled meats:

Saute a handful of mushrooms in a tablespoon of butter, a little fresh garlic and parsley. When the mushrooms are tender add a shot of sherry or white wine and simmer. Go easy on the garlic.

Deep fried chanterelles

Saute the mushrooms in butter for 10 minutes. use your own favorite batter or prepare the batter with 1/2 cup of flour and stir in one egg and one tablespoon of melted butter. Slowly stir in 1/2 cup of flat beer until smooth, then let the batter sit at room temperature for an hour.

Fold in one egg white (beaten stiff) and add the sauteed mushrooms. Drop the mushrooms, a few at a time, into a deep fryer set at approximately 350 degrees and fry until golden. Salt and pepper to taste.

French omelet

One small red potato. Boil, dice, set aside.
Two strips of bacon. Fry, dice, set aside.
In one tablespoon of butter and one tablespoon of oil saute: two green onions, chopped, one clove of garlic, chopped, and several chanterelles, sliced.

When the mushrooms are just about tender, add the bacon and increase the heat to medium. Add one shot of sherry or white wine and simmer. While simmering, prepare a two egg omelet on the side.

When the liquid is reduced, add the potatoes and 1/8 teaspoon of thyme, salt and pepper.

Stir and fold into the omelet. Sprinkle with grated Parmesan cheese and garnish with parsley.

Finally, do yourself the favor of preparing a hearty soup using chanterelles. This is an excellent dish for a fall day.

Wild mushroom and vegetable soup

1/2 pound mushrooms (commonly cultivated button mushrooms from your grocer).
1/4 pound fresh chanterelles or 1 oz., dried
3 tablespoons olive oil
1/2 cup diced onions
1 clove garlic, finely diced
1/2 cup peeled, diced, red potatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup caned stewed tomatoes with juice
1/4 teaspoon each of dried basil, thyme, sage
1 bay leaf
3 cup of chicken broth, (preferably homemade stock)
1 egg yolk
1/2 cup grated Gruyere cheese
salt and pepper to taste.

Rinse and slice the mushrooms and set aside.

In a 3-quart sauce pan, heat 2 tablespoons of oil and add the onions, garlic, potatoes and green beans. Saute over moderate heat, stirring continuously until the onions are transparent.

Add the remaining tablespoon of oil and mushrooms and toss. Cover the pan and cook 2 minutes over low heat. Add the chicken broth, tomatoes and herbs to the pan and stir.

Raise the heat to high and bring the soup to a boil, then reduce the heat and slowly simmer for 45 minutes.

Slowly add 1/2 cup of the hot soup to the beaten egg yolk, stirring and blending well. Add this mixture to the soup in the pan and mix well. ladle into individual soup bowls and sprinkle with the grated cheese. Serve.

Dove Recipes -

admin — Mon, 21 Mar 2011 04:31:07 +0000

Dove Recipes

Mourning Dove Recipes

Charcoal Dove

12 dove breasts

Marinade

3/4 cup lemon juice

3/4 cup soy sauce

3/4 cup vegetable oil

1 tsp. salt

1 onion chopped

2 cloves garlic, chopped

1 T. Worcestershire sauce

Mix marinade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done. Serves 4.

Dove D’elegence

12 Doves

1 onion, chopped

1 stalk celery, chopped

1/3 cup chives, chopped

1 T. salt

1 T. pepper

1/2 cup evaporated milk

3/4 cup water

1 can (10 3/4 oz.) cream of mushroom soup

3/4 cup brandy

1 can (17 oz.) English peas

3 beef bouillon cubes

3 tsp. margarine or butter

Place doves in casserole dish. Arrange onions, celery and chives around. Salt and pepper. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375 degrees F. for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice. Serves 4.

Wild Doves in wine

8 doves, cleaned and picked

3 T. olive oil or bacon drippings, heated

Brown doves on all sides in oil or drippings in heavy iron skillet.

1/2 cup sherry or dry red wine

1/2 cup olive oil

2 T. worcestershire sauce

1/2 tsp. salt

Add all ingrediants to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender.

Serve with brown and wild rice.

Crayfish Recipes

admin — Mon, 21 Mar 2011 04:28:40 +0000

Crayfish Recipes

Crawfish Etoufee

Because crayfish, like all fish, are highly perishable, it’s good to follow three rules when preparing them:

use only live, freshly-caught crayfish from clean water
kill instantly by dropping into boiling water
and keep them chilled until used.

The amount of crayfish needed for a serving varies according to the size and variety captured.

As a general rule only, 12 medium-sized crayfish (six to seven inches long) are sufficient for one serving;
one pound of crayfish, liveweight, is equal to one cup of meat, using tails and claws
one cup of crawfish meat will usually serve from two to six, depending on the recipe and amount of other ingredients.

Crayfish Etouffee

2 1/2 lbs. crawfish tails
1 stick margarine
3 large onions, finely chopped parsley
salt and pepper to taste

Saute onions in margarine about 15 to 20 minutes until soft. Add crawfish fat (from the body cavity) and cook over low heat, stirring constantly, until fat comes to the top. Add tail meat and season the taste. Add just enough hot water to etouffee for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice. Serves 5 to 6.

Crayfish Salad

2 cups boiled crawfish meat, diced
1 cup celery, chopped
2 hard-cooked eggs, chopped
2 T. dill pickles, chopped
1/2 t. Worcestershire sauce
mayonnaise
salt and pepper

Combine all ingredients thoroughly and mix with mayonnaise to desired consistency. Season to taste. Serve on bed of shredded lettuce. Serves 4.

Crawdad Pilaf

2 cups cooked rice
1/2 cup stuffed olives, sliced
1 small onion, chopped
1 medium green pepper, chopped
1/2 cup grated cheddar cheese
3 cups cooked crawfish meat
4 T. flour
2 cups milk
3 T. melted butter

Combine rice, olives, onion, green pepper, crayfish meat and most of the grated cheese together in a well-greased casserole. Make a medium white sauce of flour, butter and milk, and season to taste. Pour over casserole and sprinkle with remaining cheese. Bake at 350 degrees for about 30 minutes or until top is brown. Serves 6.

Minimum Cooking Temperatures

admin — Mon, 21 Mar 2011 04:26:37 +0000

Minimum Cooking Temperatures

Category	Food	Temperature (°F)
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160
Ground Meat & Meat Mixtures	Turkey, Chicken	165
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145
Poultry	Chicken & Turkey, whole	165
	Poultry breasts, roasts	165
	Poultry thighs, legs, wings	165
	Duck & Goose	165
	Stuffing (cooked alone or in bird)	165
Pork and Ham	Fresh pork	160
	Fresh ham (raw)	160
	Precooked ham (to reheat)	140
Eggs & Egg Dishes	Eggs	Cook until yolkand white are firm
Eggs & Egg Dishes	Egg dishes	160
Leftovers & Casseroles	Leftovers	165
Leftovers & Casseroles	Casseroles	165

How to Make Paneer

admin — Thu, 09 Sep 2010 16:54:53 +0000

Vegetable Uppumavu: South Indian breakfast dish

admin — Thu, 09 Sep 2010 16:42:06 +0000

Upma (Tamil: உப்புமா), also known as Upma (Telugu: ఉప్మా) or Uppindi (Telugu : ఉప్పిండి),Uppumavu (Malayalam:Uppumavu), Uppittu (Kannada:ಉಪ್ಪಿಟ್ಟು), Kharabath (Kannada: ಖಾರಭಾತ್), Uppeet (Marathi: उप्पीट), and Rulanv (Konkani), is an Indian dish made of rava. The name is an amalgam of two words : “salt” and “flour. E.g., In Tamil, “uppu” (உப்பு) + “maa(vu)” (மா(வு)).

Upma is a South Indian breakfast dish. It is usually made with refined wheat grains, which Indians generally call suji and is also known in the south of India as rava. A variety of upmas can be made with either vermicelli and thick, brown wheat grains. Upma is easy to prepare. For taste, vegetables may be added. Upma may also be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

Rava is often translated as Semolina in cook books and by various authors on the Internet. While this is not wrong, it is not entirely accurate either. Semolina is most commonly made from Durum wheat, which is thicker and yellow in color with a higher protein and gluten content than Rava^{[citation needed]}. Rava on the other hand is specifically semolina made from soft wheat also known by the trade name of Cream of wheat or farina (food), which is a softer white cereal

A healthy and nutritious dish, which is also a feast to the eyes. Get rid of the dull and drab old uppuma and see the kids gulping this new uppuma.

Ingredients
1. Carrot, Beans, Cauliflower, Potato - ½ cup each (cut into small pieces)
2. Big onion (chopped finely) – ½ cup, Ginger (chopped finely) – 1 tsp, Green chillies (chopped finely) – 1 tsp.
3. Oil – 2 tbspn.
4.Mustard – ½ tsp, Curry leaves – a few
5. Rava – ½ cup
6. Salt – as needed

Method
1. Heat oil in a pan and add mustard and curry leaves.
2. Add the items listed under 2.
3. When golden brown, add the chopped vegetables and salt and saute.
4. Add rava to this and mix.
5. Add 1 cup of water and cook the rava covering the pan.
6. After 15 minutes open the pan , stir and take out of fire.

Cheru payar Parippu Payasam ( Sweet with green Dal) South Indian Desert

admin — Thu, 09 Sep 2010 16:39:20 +0000

Sanskrit: क्षीर/Ksheera (Kshira-Milk, Sanskrit), Hindi :खीर Punjabi :ਖੀਰ, Urdu: کھیر/kheer) also known as Payasam(Tamil:பாயசம்)(Payas-Milk, Sanskrit) is a traditional South Asian sweet dish, made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron, pistachios oralmonds. It is typically served during a meal or also consumed alone as a stand alone savory.

Kheer is also made in variants that use vermicelli as a base instead of grains.

This particular dish is made using Cheru payar or Mung Bean

Mung bean (Hindi: मूँग), also known as green bean, mung, mongo, moong, moog dal (in Bengali , Marathi), mash bean, munggo or monggo,green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan. The split bean is known as moong dal,Pesara [పెసర] (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi moong.

The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus orPhaseolus radiatus. These variations of nomenclature have been used regarding the same plant species.

Payasam is a traditional dish that is a highlight of Onam celebration of Kerala . No Onam cuisine is complete without payasam.

Ingredients
1. 2 coconut
2.2 cups green dhal ( cherupayar parippu)
3.8 ½ cups water
4.¼ cup of sago
5.½ cup of coconut pieces roasted in ghee
6.4 big spoons of ghee
7.½ kilo jaggery
8.½ tsp cardamom powder
9.½ tsp jeera

Method
Extract two cups of thick milk from grated coconut. After that add water to crushed coconut and extract six cups of thin milk from it.Heat green dhal in a vessel with thick bottom till rich aroma comes up.Cook the dhal in five cups of water. When the dhal is softened, remove it from fire.Boil three cups of water and cook sago in it.

After it gets cooked, drain off the excess hot water and wash it in cold water.Heat jaggery in half cup of water till it melts. Then strain it using a sieve. The jaggery paste should be added to cooked dhal. Add ghee and stir it well.After that add thin milk and sago to payasam and stir it till it gets thickened. Add jeera and cardamom powders to the thick milk and pour it to the payasam. When the payasam is well-heated, add the roasted coconut pieces and remove from fire. Yummy payasam is ready to be served.

Minced Meat Uppuma ( Rava/ Sooji ) South Indian Breakfast Recipe

admin — Thu, 09 Sep 2010 16:34:50 +0000

Upma (Tamil: உப்புமா), also known as Upma (Telugu: ఉప్మా) or Uppindi (Telugu : ఉప్పిండి),Uppumavu(Malayalam:Uppumavu), Uppittu (Kannada:ಉಪ್ಪಿಟ್ಟು), Kharabath (Kannada: ಖಾರಭಾತ್), Uppeet(Marathi: उप्पीट), and Rulanv (Konkani), is an Indian dish made of rava. The name is an amalgam of two words : “salt” and “flour. E.g., In Tamil, “uppu” (உப்பு) + “maa(vu)” (மா(வு)).

A healthy and nutritious dish, which is also a feast to the eyes. Get rid of the dull and drab old uppuma and see the kids gulping this new uppuma.

Ingredients
1. Minced meat  - 1 cup
2. Wheat rava   – 1 cup
3. Big onion (sliced)   -1/2 cup, Ginger (sliced thin) – 1tsp, Green chilly (cut round) -1tsp
4. Pepper powder -1/4 tsp, Chilli powder, Coriander powder, Garam masala powder – ½ tsp. each,  Turmeric powder – ¼ tsp. Salt – as needed
5. Oil  - as needed

Method
1. Add water to cover the rava and cook for 20 minutes.
2. Drain the excess water and keep aside.
3. Heat oil in a pan and add the ingredients under 3 and fry.
4. Mix the items under 4 with water and add to the fried ingredients.
5. Saute well and when fried smell comes, add the minced meat and mix well.
6. Add the cooked rava to this and cook on low fire for 2 minutes and take out of fire.

How to Make South Indian Style Fish fry

admin — Thu, 09 Sep 2010 15:58:09 +0000

Ingredients

1. ½ kg fish
2. 1 ½ dsp chilli powder
3. ½ tsp pepper powder
4. 1/8 tsp mustard seeds
5. 5 button onions
6. 6 garlic cloves
7. 1” ginger
8. Salt to taste
9. Refined vegetable oil, for frying

Method
1. Clean fish well in salted water and sliced.
2. Grind ingredients 2 to 7 to a fine paste. Add salt to taste.
3. Rub the fish well with the paste. Keep covered in a cool place for some time.
4. In a heavy skillet, add oil and deep fry the fish on both sides, turning gently to ensure even cooking. Serve hot.

Note: The above marinade can be used for any kind of fish, but make gashed on both sides if using a whole fish.

To serve 4

How to Make South Indian Prawn Pappas

admin — Thu, 09 Sep 2010 15:57:55 +0000

Ingredients
1. ½ kg. Prawns
2. 1 cup water
3. Salt to taste
4. 1 dsp coriander powder
5. ½ tsp chilli powder
6. ¼ tsp turmeric powder
7. ¼ tsp pepper powder
8. 4 button onions
9. ¼ cup refined Vegetable oil
10. 1 tsp mustard seeds
11. 1/8 tsp fenugreek seeds
12. 1 cup onion, sliced
13. 1 tsp ginger, julienned
14. 12 garlic cloves
15. 3 green chillies, half slit
16. A few curry leaves
17. 4 pieces cocum, washed and soaked in water
18. 2 cups thin coconut milk
19. ½ cup thick coconut milk

Method
1. Wash the prawns well. Shell and devein. Parboil the prawns in salt and water till dry and keep aside.
2. Grind ingredients 4 to 8 and keep aside
3. Heat oil in a pan. Splutter mustard seeds.
4. Add ingredients 11 to 16 and fry till the onions turn golden in colour.
5. Add the masala paste and fry over low heat till an aroma rises.
6. Add cocum and fry again.
7. Add thin coconut milk and bring to a simmering point.
8. Ladle in the cooked prawns. Add salt to taste. Cook over low heat till the gravy thickens.
9. Add thick coconut milk. Cook for a few minutes and remove from heat. Serve hot.

How to Make South Indian Style Spicy curried Dumplings

admin — Thu, 09 Sep 2010 15:57:35 +0000

You will need:
For the dumplings:
1. ½ kg minced meat
2. 1 tsp chilli powder
3. 2 dsp coriander powder
4. ½ tsp turmeric powder
5. ¼ tsp pepper powder
6. ¼ tsp cumin seeds
7. 2” cinnamon
8. 2 cardamom pods
9. ½ tsp aniseed
10. 2 dsp button onions, finely chopped
11. ½ dsp green chillies, chopped
12. ½ dsp ginger, chopped
13. ½ dsp garlic , chopped
14. Salt to taste

For the gravy:
1. ¼ cup refined vegetable oil
2. ¼ cup onion, sliced
3. ¼ tsp garlic, sliced
4. 1 tsp ginger, julliened
5. 4 green chillies, slit
6. 2 cups thin coconut milk
7. 1 dsp vinegar
8. Salt to taste
9. A few curry leaves
10. ½ cup thick coconut milk

Method:
1. Wash and clean the minced meat.
2. Grind items 2 to 9 to a fine paste for the masala.
3. Mix together the minced meat, the finely chopped button onions, green chillies, ginger and garlic with 2 tsp of the ground masala and salt and shape into balls.
4. Heat oil and saute the sliced onion, garlic, ginger and green chillies.
5. Add the remaining ground masala and fry well until the oil separates.
6. Add the thin coconut milk, vinegar, salt and curry leaves.
7. When the gravy begins to bubble, gently drop in the prepared meat balls.
8. Continue cooking until the meat is tender and the gravy has reduced in quantity.
9. Add the thick coconut milk, bring the curry to boil and remove from the fire. Serve hot.

To serve 5

How to Make Indian Style Onion Chicken Fry

admin — Thu, 09 Sep 2010 15:57:04 +0000

Ingredients
1. 1kg. Chicken, jointed and cut into pieces2. 1 dsp. Chilli powder3.¼ dsp. Pepper powder4.½ dsp. Coriander powder5.1/8 tsp. Turmeric powder6.12 cloves7.. oneinch pieces cinnamon 8.1 pinch cumin seeds9.1 pinch ani seeds 10.1 cup chopped onions11. 4 dsp. Oil12. 1 tsp. Thinly sliced onion13. 1 tsp. Thinly sliced ginger14.1 tsp. Sliced garlic15. 2 dsp. Refined oil 16. ½ cup finely chopped ripe tomatoes.17. Salt as required

Method
Grind ingredients in item 2 to a fine paste.Heat oil and saute onion, ginger, garlic and ground masala well. Let the masala fry on a low fire, adding 2 dsp. Of oil in between. Before the oil separates stir and salt to taste. Stir well.Pour in a cup of boiling water. Close the pan with a deep lid containing water. In case the gravy is all absorbed before the chicken is cooked, pour in water from the lid. Allow the gravy to chicken. When the chicken is done and coated with thick masala, remove from fire. Serve hot.

Note: Serves 6

How to make South Indian Style Duck Roast

admin — Thu, 09 Sep 2010 15:56:39 +0000

1. Duck meat cut to large pieces- 1 kg., 2. Coriander powder- 2 teaspoon, Turmeric powder- ½ teaspoon, Black pepper- 1 teaspoon, Cumin- ¼ teaspoon, Sahjeera- ¼ teaspoon, Cinnamon (1” length)- 1 piece, Cloves- 9, Cardamom- 2 Nos., Garlic pods-8 Nos. Ginger- 1” piece, 3. Vinegar- 1 dessert spoon, salt- to taste, 4. Coconut oil- 4 dessert spoon, 5. Onions sliced- ½ cup., 6. Coconut milk extracted from I cup scraped coconut- ½ cup., 7, Potatoes cut to square cubes and fried- 3 cups.

To prepare
The second set of ingredients are ground to a smooth paste, the meat pieces are marinated with the paste along with vinegar and salt. Three cups of water are poured to this and the meat pieces are cooked. Once it is cooked the gravy is separated. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. If oil in the kadai is not enough, a little more is added and the sliced onions are sauted. When it is sauted well, the gravy and coconut milk are added and when it begins to boil well, the meat pieces are added. When the gravy thickens and mixes well with the meat, it is taken off the fire. This is then transferred to the serving dish and decorated with the fried potato cubes.

How to Make Ash Gourd Stew: Indian Style

admin — Wed, 08 Sep 2010 03:07:38 +0000

Ingredients
1.2 cups of ash gourd cut into half inch squares
2.3 dsp. Coconut oil
3.½ tsp. Mustard
4.2 pieces cinnamon, 4 cloves, 3 cardamom
5.1 dsp. Onions sliced thin, 1 dsp. red small onions slices, ½ tsp ginger sliced long, ½ tsp garlic sliced, 10 green chillies split
6.1 stalk of curry leaves
7.¾ cup of coconut milk of first extraction, 2 cups of coconut milk of second extraction from 1 coconut, Salt to taste, ½ tsp pepper crushed.

Method

Heat oil and saute the ingredients from the third to the sixth item. Mix the second extraction of coconut milk, salt, crushed pepper and curry leaves and bring to boil. As it boils briskly add the ash groud pieces and cook till it is nearly done. Mix the thick coconut milk and bring to boil over medium heat. Remove from fire and keep stirring toprevent curdling.

How to Make Deep Fried Bitter Gourd: Indian Style

admin — Wed, 08 Sep 2010 03:06:58 +0000

Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of allfruits. Names for the plant and its fruit include bitter melon, bitter gourd (translated from Chinese: 苦瓜; pinyin: kǔguā), goya (ゴーヤー^?) from anOkinawan language or Karela/Karella in India, ampalayá from Tagalog, and cerasee^[1] (Caribbean and South America; also spelled cerasse).

The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in India and other parts of the Indian subcontinent, Southeast Asia, China, Africa, and the Caribbean.

You will need:
1. ½ kg bitter gourd
2. 1 tsp chilli powder
3. 6 green chillies, slit
4. ½ cup coconut bits (optional)
5. Salt to taste
6. ½ cup refined vegetable oil
7. ½ cup onion, sliced thin and long

Method:
1. Slit open the bitter gourd. Remove the seeds and cut into thin, round slices.
2. Mix with chilli powder, green chillies, coconut bits and salt.
3. Squeeze out the excess water.
4. Heat the oil, fry the sliced onion and keep aside.
5. Add a little more oil if require and fry the bitter gourd along with green chillies and coconut bits. When crisp, drain.
6. Mix the onion with the bitter gourd and serve.

To serve 6

How to Make Pumpkin Curry : South Indian Curry

admin — Wed, 08 Sep 2010 03:03:28 +0000

Ingredients
1. 2 cups finely chopped pumpkin, 1/4 cup green gram dhal.
2. 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 3 button onions.
3. 1/2 cup grated coconut
4. 2 dsp. coconut oil.
5. 1 tsp. mustrad seeds.
6. 2 dsp. chopped onions.
7. A few curry leaves.
8. 2 dry red chillies each broken into 3 pieces.
9. 2 dsp. grated coconut
10. Salt – to taste

Method
Clean and broil green gram dhal on a hot tava (skillet). Was and drain. Grind ingredients in item 2 to a smooth paste. Grind the grated coconut coarsely and mix it with the ground masala.

Bring 2 cups of water to boil. Add the washed dhal and cook. When it is almost done, add the chopped pumpkin and the masala and cook. If the curry is too thick, add some boling water to it. Remove from fire when the curry thickens.

Heat oil and saute mustard, onion, curry leaves and chillies. When it is seasoned, add the grated coconut and saute, till the coconut is roasted well and turns light in brown colour. Pour it into the errissery curry and stir. Serve hot.

Note : The flovour and aroma of the errissery depends on how well the grated coconut is roasted.

How to Make Indian Style Brinjal Curry

admin — Wed, 08 Sep 2010 03:02:09 +0000

Ingredients
1. 250 gms. brinjal with stalk, slit into four without separating.
2. 2 dsp. oil.
3. 1/2 tsp. garlic flakes.
4. 2 pinches of fenugreek, 2 pinches of cumin seed.
5. 1/4 tsp. mutard.
6. 100 gms. onions chopped.
7. 100 gms. tomato chopped.
8. 1 dsp. coriander powder, 3/4 tsp. chilli powder.
9. 1 dsp. oil
10. Boiling water, salt, tamarind water and jaggery or sugar as required.

Method
Put the slit brinjals in water. Cook the brinjals with a little turmeric powder and salt. When it is three-fourth done remove form fire.

Soak the coriander and chilli powders. Heat oil and fry garlic. Add fenugreek, cumin seed and mustard. When sauted add sliced onion and fry over low fire. When onion is browned add tomato and fry till oil separates. Add the soaked ingredients and fry over low fire. Add 1 dsp. of oil more and saute the masala till oil separates. Place the brinjal in this and add salt. Turn the brinjals from side to side. Lastly add the ingredients of the tenth item and cover the pan wtih a deep lid containing hot water. Stir occasinally to prevent the curry sticking to the pan. The masala should coat the brinjals.

How to Make Indian Style Tomato Curry

admin — Wed, 08 Sep 2010 03:01:28 +0000

Ingredients
1. 1/4 kg. just ripening tomatoes, cuti into small pieces.
2. 1 tsp. chilli powder, 2 tsp. coriander powder, 1/4 tsp. turmeric powder.
3. 1 dsp. tamarind water.
4. 1/2 cup button onions, chopped.
5. salt- to taste, Molasses, as required.
6. 1 dsp. oil, 1 tsp. mustard seeds, 1 red chilli, broken into 3 pieces, a few curry leaves.

Method
Mix chilli powder, coriander powder and turmeric powder with a little water and grind it to a fine paste. Mix this masala paste with the tamarind water. Add 1 cup of water and bring it to boil. Stir in the tomato pieces and the onions and let the vegetables cook. Add salt and molasses as required. When the gravy thickens, remove from fire.

Season the curry with mustard, fenugreek, chilli and curry leaves fried in hot oil. Serve hot.

Note: Serves 6

Fried Brinjal : Indian Cooking

admin — Wed, 08 Sep 2010 03:00:38 +0000

Ingredients
1. 250 gms. brinjal cut into round slices.
2. 1 tsp. chillip powder, 1/8 tsp. pepper powder, 1/8 tsp. turmeric powder, 1 pinch of asafoetida powder, Salt -to taste.
3. 3 dsp. onions sliced long.

Method
Mix the ingredients of the second item with a little water and smear over the brinjal slices. Keep for some time. Heat oil and saute onions and drain. In the remaining oil add the brinjal slices. When these slices are browned, drain. Mix with the sauted onions and serve.

Ripe Mango Curry: Indian Cooking

admin — Wed, 08 Sep 2010 02:59:14 +0000

Ingredients
1. 1 cup half-inch cubes almost ripe mago (with skin removed).
2. 2 dsp. gingelly oil.
3. 1 tsp. urad dhal, 1 tsp. rice, 1/8 tsp. fenugreek seeds, 1 small piece of asafoetida, a few curry leaves.
4. 1 dsp. roasted chilli powder. 1/2 dsp. roasted coriander powder.
5. 1/2 tsp. turmeric powder.
6. 1/4 tsp. mustard seeds.
7. 1 red chilli, broken into small pieces.
8. 2 cups of tamarind water. salt – to taste.
9. Molasses to taste

Method
Fry the ingredients in item 3 in 1 dsp. of gingelly oil. Then grind it along with chilli powder, coriander powder and turmeric powder to a fine paste.

Heat 1 dsp. of oil and fry mustard and chilli. Then add the ground masala and saute on a low flame till it is roasted and the oil separates. Add tamarind water and allow it to boil. When it boils add the mango pieces and salt. Boil till the mango is cooked. Add the molasses to the gravy to control the taste. When the curry is fairly thick, remove from fire. Keep the vessel open till it becomes cold. Afterwards close the vessel.

North Indian Recipe: Paneer Balls in Palak Sauce

admin — Wed, 08 Sep 2010 02:57:43 +0000

Paneer (Hindi: पनीर panīr, from Persian پنير panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India it is generally called Chhena It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice or other food acid.

Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian

Preparation

To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.

From this point, the preparation of paneer diverges based on its use and regional variation.

In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.

In Eastern Indian and Bangladeshi cuisines, the curds are beaten or kneaded by hand into a dough-like consistency called ছানা sana in Assamese, ছানাchhana in Bengali, or ଛେନା chhena in Oriya & Bihari. In these regions, sana/chhana/chhena is distinguished from ponir, a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices at teatime with biscuits or various types of bread, or deep-fried in a light batter.

In the area surrounding the Gujarati city of Surat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

Check the video, How to Make Paneer

Ingredients
Soya chunks – 8 (Soak in salted warm water, squeeze, boil in water, squeeze and grind).
Paneer – 1 cup. Coriander leaves – 2 tbspn chopped. Green Chillies – 2 chopped.
Onion – 1/2 chopped. Ginger – 1/2 chopped. Pepper – ¼ tsp

Method
Saute the chopped ingredients in oil. Add pepper, pepper, soya and paneer. Mix well. Add one egg yolk and make small balls. Dip in egg white. Roll in bread crumbs and deep fry.

For the Gravy
Palak – 1 bunch. Garlic – 3. Shallots – 5. Green Chillies – 2. Butter – 1 tbsp. Cream – 2 tbsp

Method
Saute garlic, green chillies and shallots in butter. Add chopped palak and cook until done. Grind to a smooth paste. Add salt ½ cup water. Cook until thick. Add cream and the fried balls just before serving.

How to Make Dragon Nuts: South Indian Dish

admin — Wed, 08 Sep 2010 02:04:13 +0000

Ingredients.
Onions – 2 chopped. Chopped Ginger – 1 tsp. Chopped Garlic – 1 tsp. Chilli flakes – 3/4 tsp.
Saute the above ingredients in oil. Nuts – 2 tsp. to fry. Broken Nuts – 100 gms to batter fry.

For the batter
Refined flour – 5 tsp. Cornflower- 1 tsp. Salt – to taste. Chilli powder – ½ tsp. Ginger garlic paste- ¾ tsp. Water – 3/4 cup.

Method
Add 100 gms broken nuts into the batter and deep fry in heat oil as small balls. Keep this aside. Fry 2 tbsp nuts until golden brown. In a pan add the sauted ingredients. Soya sauce – 11/2 tbsp. Tomato sauce – 2 tbsp. Sgar – 1/2 tsp. Salt – to taste. Celery – 2 tbsp chopped. Spring onions – 1/2 chopped. Honey – 1 1/2 tbsp.

Lastly add the batter fried nuts and serve hot.

Easy Vegetable Curry: South Indian Style

admin — Wed, 08 Sep 2010 02:02:59 +0000

Ingredients – First Set
To Saute
Onion – 2 cubed. Capsicum – ¾ cubed. Celery – 2 tbsp chopped. Saute in oil and keep aside

Ingredients – Second Set
Mushroom halved – 1 packet. Baby corns – 3 on 4 sliced. Ginger paste – ½ tsp. Garlic paste – ½ tsp. Turmeric powder – ½ tsp. Pepper powder – ¾ tsp. Chilli powder – ¾ tsp. Tomato sauce – ¾ tbsp. Soya Sauce – 1 ½ tsp. Green Chilli Sauces – ¾ tsp

Cook the second set ingredients together and add the sauted first set ingredients. Cook until dry. Serve Hot.

How to Make Chicken Roast ( South Indian Style)

admin — Wed, 08 Sep 2010 02:01:36 +0000

Ingredients
1. I kg chicken or duck cleaned whole.
2. 1/2 tsp. turmeric powder.
3. 2 pieces of cinnamon. 6 cloves, 1 tsp. broiled chilli powder.
4. 2 dsp. refined oil.

Method
Mix the ingredients of the second item and smear over the chicken or duck.
Keep for three hours.
Brown the chicken in 2 dsp. of oil over low fire.
Boil sufficient water and pour over the meat.
When the chicken or duck is cooked remove separates.
Drain off the oil and return the chicken or duck into the pan and let it get coated with the thick gravy and sediments.

How to Make South Indian Style Fish Thoran

admin — Wed, 08 Sep 2010 02:00:13 +0000

Ingredients

01. 1/2 kg fish fillets or any small fish
02. 2 cups coconut, grated
03. 10 button onions
04. 1/2” ginger
05. 4-5 green chillies, sliced
06. 6 garlic cloves
07. 1/2 tsp turmeric powder
08. A few curry leaves
09. Salt to taste
10. 3 pieces cocum (fish tamarind), soaked in water and shredded
11. 1 cup water
12. 2 dsp oil, preferably coconut oil

Method
1. Clean fish well in salted water.
2. Crush coconut, onions, ginger, chillies and garlic under a grinding stone. Add the turmeric powder.
3. Mix in the raw fish with the crushed ingredients, curry leaves and salt to taste.
4. Put the mixture in a pan or an earthenware vessel, add the cocum and one cup water to cook the fish.
5. Bring to boil, lower the heat and allow the mixture to dry out, taking care to see that the curry does not stick to the bottom of the pan.
6. Lace with coconut oil and serve hot

To serve 6

How to Make South Indian Style Ginger Chicken Fry

admin — Wed, 08 Sep 2010 01:56:42 +0000

Ingredients

1. 1 kg. Tender chicken, cut into small pieces, 2 dsp. Vinegar, 1 dsp. Ground ginger, Salt to taste2. ½ cup refined oil3. ½ dsp. Round slices green chilli4. 1 cup finely chopped onion5. 1 dsp. Ginger6. ½ tsp. Kashmiri chilli powder7. Green chilli slices for garnishing

Method
Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours. Afterwards, cook the chicken on a slow fire so that it does not break. Cook it dry.Season the green chilli in hot oil without losing its colour. Afterwards season the onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot.

Note: In order to make the chilli chicken red, sprinkle a tsp. of water in the dish

How to Make South Indian Style Chicken/ Mutton/ Beef deep fry

admin — Wed, 08 Sep 2010 01:55:05 +0000

You will need
1. 500 gms of any red meat
2. 1 dsp. Chilli powder
3. 1 dsp. Coriander powder
4. ¼ tsp. Turmeric powder
5. ¼ tsp. Pepper powder
6. 6 garlic cloves, sliced
7. ½ tsp aniseed
8. 2 cloves
9. 1” cinnamon
10. 1 dsp. Vinegar
11. ½ tsp. Ginger, chopped
12. Salt to taste
13. 2 cups hot water
14. 2 small potatoes, diced
15. 1 tsp garlic cloves

For the seasoning
1. 2 dsp coconut oil or any cooking oil
2. ¼ tsp mustard seeds
3. 2 dsp button onions, sliced

To serve 5

Note
If you are not a habitual user of coconut oil, substitute with any oil.

Method
1.Wash and clean the meat. Cut meat into large cubes.
2.Grind into a paste ingredients 2 to 9. Marinate the meat with the ground paste, vinegar, chopped ginger and salt for an hour.
3.Cook the meat in 2 cups hot water. Cover the pan with a deep lid containing water. This water will help cook the meat as well as ensure that it does not get charred.
4.When the meat is tender, add the potatoes and garlic.
5.When the potato is well cooked and the gravy has thickened, remove from fire.
6.In another pan, heat coconut oil and add mustard seeds.
7.When it splutters, add the button onions.
8.When the button onions are browned, add the meat mixture.
9.Fry till dry, taking care not to let the potato pieces crumble.
10.When the masala leaves the sides of the pan, remove from heat and serve hot.

How to Make South Indian style Chicken Chops

admin — Wed, 08 Sep 2010 01:53:06 +0000

You will need:
1. 1 kg chicken
2. 2 tsp garlic, chopped
3. 2 tsp ginger, chopped
4. 6 green chillies
5. 1 tsp peppercorns
6. 1 tsp turmeric powder
7. 2 dsp lime juice
8. Salt to taste
9. 2 cups hot water
10. 2 eggs, beaten
11. 1 cup bread crumbs
12. 3 dsp white & black mixed sesame seeds
13. Oil to fry

For the gravy:
1. 1 tsp butter
2. 1 tsp rice flour

Method:
1. Wash and clean the chicken. Cut into ten pieces.
2. Grind into a paste ingredients 2 to 6. Add lime juice and mix the chicken pieces with the ground paste.
3. Add salt to taste and cook the chicken in hot water. When the chicken is cooked, there should be ½ cup stock left for the gravy.
4. Separate the chicken pieces from the gravy.
5. Dip the cooked pieces of chicken in beaten egg.
6. Coat well by rolling in bread crumbs mixed with sesame seeds.
7. Heat oil in a shallow pan, deep fry the chicken and serve hot with a bowl of gravy.

To make the gravy:
1. Melt the butter. Add the flour and brown. Add the stock and stir to make a gravy.

Note:
Try using the same recipe for mutton chops.

How to Make South Indian Ghee Rice

admin — Wed, 08 Sep 2010 01:50:42 +0000

Ingredients
1. 2 cups biriyani rice
2. 1/2 cup refined groundnut oil
3. 1/2 cup thin, long slices onion, 1/4 cup kismis, 1/4 cup cashewnuts, cut into long pieces.
4. one-inch long cinnamon sticks
5. 5 cups boiling water, salt – to taste, 1/4 cup of melted ghee

Method
Clean, wash and drain the rice. Heat oil and fry onions to golden brown, remove and drain. Keep it in an airtight bottle to keep its crispness. Then fry kismis and cashewnits in turn. Remove and keep it aside.

Strain the oil. Pour it into a thick-bottomed deep vessel and heat. When the oil becomes quite hot, add the cinnamon pieces. As soon as it is seasoned, toss in the rice and fry. See that the rice grains are not broken while fyring.

Add 5 cups of boiling water to the fired rice. Lower the flame and cook the rice. As soon as the water resumes boiling add salt, cover tightly and cook the rice on low fire, till all the water is absorbed and the rice is soft and light.

Lastly sprinkle a little of the melted ghee over the rice and toss. Repeat till all the ghee is absorbed and the rice coated with the ghee.

Dish the rice in a serving plate and decorate it with the fried onions, cashewnuts and kismis. Serve hot.

How to Make South Indian Style Chicken Piralen

admin — Wed, 08 Sep 2010 01:49:38 +0000

You will need:

1. 1 kg chicken
2. 1 ½ dsp coriander powder
3. 1 dsp chilli powder
4. ½ tsp turmeric powder
5. ½ tsp pepper powder
6. ½ tsp cumin seeds
7. 1” cinnamon
8. 8 cloves
9. 4 cardamom pods
10. 1 tsp aniseed
11. ¼ cup button onions, sliced
12. 1 dsp garlic, chopped
13. ½ dsp ginger, finely chopped
14. Salt to taste
15. 1 dsp vinegar
16. A few curry leaves
17. ½ cup hot water
18. ¼ cup refined vegetable oil

Method:
1. Wash and clean the chicken. Cut into pieces of desired size.
2. Grind into a paste ingredients 2 to 10.
3. Blend the masala into the chicken pieces. Add ingredients 11 to 16.
4. Add hot water to cook the chicken. Turn heat low, cover and cook until chicken is tender.
5. When it is cooked and the gravy has thickened, remove from fire. Separate the chicken pieces from the gravy.
6. Heat oil.
7. Add the chicken pieces and fry until brown.
8. Pour the gravy over and fry until the chicken pieces are coated with it.
9. Serve hot.

To serve 10

How to Make Fish Molee

admin — Wed, 08 Sep 2010 01:48:09 +0000

Ingredients

01. 1/2 kg fish fillets, cut into pieces
02. 2 cup refined vegetable oil
03. 1 cup onion, sliced
04. 1 tsp garlic, crushed
05. 1 tsp ginger, crushed
06. 6 green chillies, half slit
07. 1 tsp peppercorns, crushed
08. A few curry leaves
09. 2 cups thin coconut milk
10. Salt to taste
11. 1 big tomato, cut into four
12. 1 cup thick coconut milk

Method
01. Clean fish well in salted water.
02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.

To serve 6

How to Make Meat Medium Fry ( South Indian Style)

admin — Wed, 08 Sep 2010 01:47:19 +0000

You will need:
1. 1 kg mutton or chicken
2. ¾ dsp chilli powder
3. 1 dsp coriander powder
4. ½ tsp turmeric powder
5. ¼ tsp pepper corns
6. ½ tsp cumin seeds
7. 1 tsp aniseed
8. 2” cinnamon
9. 3 cloves
10. 2 cardamom pods
11. ½ cup button onions, sliced
12. 8 garlic cloves
13. 2 tsp ginger, sliced long
14. A few curry leaves
15. ½ cup coconut, sliced thin and small, smeared with salt and turmeric and fried.
16. 1 dsp vinegar
17. Salt to taste
18. 1 cup hot water

For the seasoning:
1. ¼ cup refined vegetable oil
2. 1 tsp mustard seeds
3. 2 dsp onion, finely chopped

To serve 10

Method:
1. Wash and clean the meat. Cut into medium-size pieces.
2. Grind into a paste ingredients 2 to 10.
3. Cook the meat, adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy, remove from fire.
4. Heat oil. Splutter mustard seeds, and fry the onion. Stir in the meat and fry well until dry.

How to Make South Indian Style Meat Stew

admin — Wed, 08 Sep 2010 01:45:57 +0000

You will need:
1. 1 kg mutton or chicken
2. 3 potatoes
3. ¼ cup refined vegetable oil
4. 1 cup onion, sliced
5. 1 dsp garlic, sliced
6. 1 dsp ginger, sliced
7. 6 green chillies, slit
8. 2” cinnamon
9. 6 cloves
10. 4 cardamom pods
11. 1 dsp peppercorns
12. A few curry leaves
13. 2 dsp vinegar
14. Salt to taste
15. 2 cups thin coconut milk
16. ¾ cup thick coconut milk

Method:
1. Wash and clean the meat. Trim the fat. Cut into pieces.
2. Peel and cut the potatoes into wedges.
3. Heat the oil in a pan, add ingredients 4 to 12 and gently fry until soft and golden
4. Add the meat and fry gently.
5. Add vinegar, salt and the thin coconut milk.
6. When the meat is half cooked, add the potato wedges.
7. Cover the pan with a well-fitting lid and cook until the meat is tender.
8. When the gravy has reduced in quantity, add ¾ cup thick coconut milk and bring to boil. Remove from fire and serve hot.

How to Make South Indian Style Duck Roast

admin — Wed, 08 Sep 2010 01:44:06 +0000

You will need:
1. 1 kg duck
2. 2 dsp coriander powder
3. 2 tsp chilli powder
4. ½ tsp turmeric powder
5. 1 tsp peppercorns
6. 1 tsp aniseed
7. 2” cinnamon
8. 9 cloves
9. 2 cardamom pods
10. 8 garlic cloves
11. 1” ginger
12. 1 dsp vinegar
13. Salt to taste
14. 2 cups hot water
15. 3 potatoes, parboiled and quartered lengthwise
16. 2 dsp ghee
17. ¼ cup refined vegetable oil
18. ½ cup onion, sliced, soaked in salt water and squeezed dry
19. 1 cup thick coconut milk

Method
1. Wash and clean the duck/ cut into large pieces.
2. Grind into a paste ingredients 2 to 11.
3. Add vinegar and salt. Apply this paste o the duck pieces.
4. Add 2 cups hot water and cook the duck, covering the pan with a tight-fitting lid.
5. When the duck is cooked, separate the pieces from the gravy.
6. Fry the potatoes in ghee and oil. Drain and keep aside.
7. In the same pan, fry onion and keep aside.
8. Fry the cooked pieces of duck in the remaining oil, adding more oil if necessary. Drain and keep aside.
9. Drain the oil from the pan.
10. Pour the masala gravy into the same pan and add the fried onion.
11. When this boiled, add the fried pieces of duck and cook until all the gravy has been absorbed.
12. Add the coconut milk.
13. Remove from fire and serve the roast with the potatoes around it.

To serve 6

How to Make South Indian Style Chicken Roast

admin — Wed, 08 Sep 2010 01:43:19 +0000

You will need:

1. 1 whole chicken (remove liver and kidney)
2. ½ tsp turmeric powder
3. 1 tsp chilli powder
4. 2” cinnamon
5. 6 cloves
6. Salt to taste
7. 1 dsp vinegar
8. 2 dsp refined oil
9. 1¼ cup hot water

Method:
1. Wash and dry chicken inside and out. Grind items 2 to 5 to a fine paste. Add salt and vinegar.
2. Rub well over the chicken. Marinate in a covered bowl for three hours.
3. Heat oil in a deep pan and brown the chicken over low heat, turning it over occasionally to ensure even cooking.
4. Pour hot water over the meat and cook till tender.
5. When tender, remove the meat from its gravy and set aside.
6. Cook the gravy until it thickens and the oil separates.
7. Drain the excess oil, return the chicken to the pan and cook over low heat until it is well coated with the gravy.

Country Prawn Fry : South Indian Style

admin — Wed, 08 Sep 2010 01:42:21 +0000

Ingredients
1. ½ kg. Cleaned prawns.
2. 1 tsp. Coarse chilli powder, 1 tsp. Coarse coriander powder, 1/8 tsp. Pepper powder.
3. 2 dsp. Finely chopped onions, 1 tsp. Long slices ginger, 24 flakes garlic ( small variety).
4. Fish tamarind as required, A few curry leaves, Salt to taste.
5. ¼ cup thinly sliced, ¼ ” squares of coconut.
6. 1 dsp. Coconut oil.
7. 1 tsp. Mustard seeds.
8. ¼ cup thin long slices onion.
9. A few curry leaves.

Method
Mix ingredients from 2 to 5 with the prawns.
Add sufficient water and cook till the prawns are soft, but not broken. Allow the water to be absorbed by the prawns. When the curry is almost dry and the prawns covered with the masala, remove from fire.
Heat and add mustard. When it spultters, add onion and fry if crisp. Then fry the curry leaves. Stir in the prawn mixture and saute till it is well seasoned.
Remove from fire. Serve hot.

How to Make Cream Cake

admin — Wed, 08 Sep 2010 01:41:05 +0000

Ingredients

1. ½ kg. American flour (maida), 1 tsp. Baking powder.
2. 125 gms. Butter.
3. 125 gms. Fresh cream, chilled.
4. ½ kg. Powdered sugar.
5. 4 eggs yolks.
6. ¼ tsp. Vanilla essence.
7. 1 pinch grated lime rind.
8. 1/8 tsp. Powdered cardamom.
9. 4 eggs whites.
10. ½ tsp. Vanilla essence.
11. 1 tsp. Sugar.

Method
Mix together and sieve flour and baking powder.
Knead together the butter and chilled cream till it becomes soft and fluffy. Add the powdered sugar and beat it well. Add the egg yolks, one by one and mix. In between, add the ¼ tsp. Essence and grated rind and cardamom powder. The creamy mixture should be soft and fluffy. Add flour mixture.
Whisk the white of eggs till it becomes frothy. Add the essence and beat. Add the sugar and whisk the white again. Fold in the whisked white with the cake batter.
Pour the mixture into a spacious cake tin, lined with greased paper and dusted with flour.
Bake it at

How to Make Indian Style Crab Soup

admin — Wed, 08 Sep 2010 01:40:11 +0000

Ingredients
1. 6 mediumsized fresh or tinned crabs, ½ tsp. Turmeric powder, Salt to taste
2. ¼ kg. Mutton, chicken o bee, diced into small cubes, 4 cups water, 1 tsp. Vinegar, Salt to taste, 1 tsp. Chopped celery (optional).
3. 1 dsp. Butter.
4. ½ cup slivered onion.
5. 1 dsp. American flour (maida).
6. ¼ cup French bean slivers, ¼ cup carrot slivers, ½ cup boiled peas.
7. 1 tin corn.
8. 2 eggs, beaten lightly.

Method
Bring enough water to boil. Put the crabs into the boiling water. Add turmeric and salt. There should be enough water to cover the crabs. Boil the crabs till the shell changes colour. It will take at least 1 hour to cook. Lift the crabs from the boiling water and immerse in cold water to harden the meat. Shell the crabs and take out the meat. There should be 1 cup of shredded crab meat.Pressure cook ingredients in item 2 and make soup. Strain the soup and keep it aside. It is better to pressure cook the soup, If celery is available. It gives a special flavour to the soup. Saute onion and butter together. Do not allow the onion to turn brown. As soon as it is seasoned, toss in the flour and saute. When the raw smell goes, add the prepared soup to it. As the soup boils, add the prepared vegetables. If tinned corn is available, grind and add to the soup. Then toss in the crab meat. But the eggs but do not froth it. Hold the plate, with the softly beaten eggs over the soup and pour the egg, slowly like a thread into the boiling soup. Stir the soup lightly all the time your are pouring the egg. The egg will now come up like thread and float in the soup. Remove soup from fire. Add ajinomoto, and stir well. Serve hot.

Note
See that the vegetables retain their natural colour. Instead of crabs, shredded prawns and meat can be used.

Indian Recipe: Meat Curry Hot ( South Indian)

admin — Wed, 08 Sep 2010 01:39:20 +0000

Ingredients
1. ½ kg. Fatty tender meat, sliced in to small pieces2. 2 dsp. Chilli powder3.1 dsp. Coriander powder4.½ tsp. Pepper powder5.¼ tsp. Turmeric powder6. ½ cup oil7. 1 tsp. Mustard seeds8. 2 dsp. Thinly sliced onion9. 1 dsp. Vinegar 10.Salt to taste11. ½ cup milk, removed from 1 cup of grated coconut (optional)

Method
Soak the ingredients in item 2 in a little water and keep aside.Heat oil. Add mustard seeds. When it splutters, add onion sliced and saute. As soon as the onion turns light brown in colour, add the soaked masala. Saute on a low flame till the masala is cooked and the oil separates.Sprinkle cold water now and then as the ingredients are sauted to take away the raw smell of masala. When the masala is well roasted, stir in the meat pieces. Add a little boiling water, vinegar and salt. Cook till the meat is done and the oil separates.If the curry is too hot, add the coconut milk. As soon as the gravy thickens remove from fire. Serve hot.

Meat Fry: How to Make Beef Fry ( Indian Style)

admin — Tue, 07 Sep 2010 16:36:42 +0000

Meat Fry: How to Make Beef Fry ( Indian Style)

Ingredients
1. 1/2 Kg. tender meat, cut into pieces, 2 tsp. coriander powder, 1 tsp. chilli powder, 1/2 tsp. turmeric powder, 1/2 dsp. vinegar, Salt – to taste, 1/4 cup water.
2. 1/4 cup oil.
3. 1 cup thin, long slices of onion.
4. 1 dsp. crushed garlic (with skin)
5. 2 tsp. crushed pepper corns.

Method
Mix meat pieces with ingredients in item 2 and cook it in a pressure cooker till tender. See that the gravy is absorbed. (This can be done even without using a pressure cooker if the meat is tender).

Heat oil and saute onion till light brown in colour. Add garlic and pepper and fry well. Stir in the meat and saute till the meat pieces are dry and roasted.

Note : Serves 6. If the onion is not fried properly, the curry will hae a sweetish taste.

How to Make Indian Style Egg Curry

admin — Tue, 07 Sep 2010 16:33:35 +0000

How to Make Indian Style Egg Curry

01. Eggs – 4.
02. Cinnamon – a half inch piece.
03. Cloves – 4.
04. Pepper – 1/2 tsp.
05. Turmeric powder – 1/4 tsp.
06. Small Onions (chopped) – 10.
07. Ginger garlic paste – 1/2 tsp.
08. Chilli powder – 1 dsp.
09. Coriander powder – 1/2 tsp.
10. Tomatoes chopped – 2.
11. Oil – 2 dsp.
12. Salt – to taste.

Method
1. Whisk the whites and yolks of the eggs together and make thin half cooked omelettes.
2. Cut them into small strips.
3. Roast the spices and pepper and grind.
4. Add onions , ginger, garlic paste one by one and saute.
5. Mix the coriander, chilli and turmeric powders in little water.
6. Add this to the above ingredients. Saute all these together.
7. Add the ground spices and pepper.
8. Add the tomato pieces.
9. Add one cup water with salt to taste and let it boil.
10. Add the egg strips and simmer for a few minutes.
11. Serve hot.

Indian version of the Russian cabbage soup

admin — Tue, 07 Sep 2010 16:29:14 +0000

Indian version of the Russian cabbage soup.

Ingredients
1.Cabbage (cut into small pieces) – 2 cups, Garlic – 4 pods, Big onion (sliced) – ½ cup, Butter – 1 tea spoon, Salt – as needed
2. Celery (chopped) – 1table spoon, Pepper powder – 1 tea spoon

Method
1. Place a pan on fire and saute the ingredients listed under 1.
2. Add 4 cups of water to this and cook well.
3. When cold, blend the mixture finely in a mixie.
4. Boil it again in a pan.
5. Transfer this mixture to a bowl
6. Garnish with celery and pepper powder and serve hot.

How to Make French Onion Soup

admin — Tue, 07 Sep 2010 16:27:49 +0000

Ingredients
1. Butter/Oil – 2 table spoon,
2. Big Onion (sliced thin) – 4 cups
3. Pepper powder – ¼ tea spoon
4. Soup cubes – 5 nos or soup stock – 5 cups
5. Salt – 1 tea spoon
6. Croutons – 5 (bread toasted with butter and sliced into 2 pieces)
7. Grated cheese – 2tb. Spoon

Method
Heat the butter and fry onions. When golden brown, add the pepper powder and remove from fire. Dissolve the soup cubes in 5 ¾ cup of water and boil. (or use 5 cups of soups stock instead). Add the fried onions and salt to this and cook it covered in a pan for ½ hours on low flame. Transfer the soup to 5 bowls and keep a piece of crouton in each bowl.Garnish each bowl with the grated cheese. Croutons and the grated cheese can be grilled and then placed in bowls before transferring the soup on top of them.