Prawn Fry (Eral Varal)

Ingredients:

250 Grams Fresh Prawns (shelled out and deveined)

2 Medium Onions (cut into medium cubes)

1 Medium Tomato(cut into medium cubes)

4 Green Chillies (cut into pieces)

1 Sprig Curry leafs

1 Tbsp Ginger & Garlic paste

1 Tbsp Red Chilly powder

1 Tbsp Coriander powder

1/2 Tsp Turmeric powder

1 Tbsp Kitchen King masala or Garam masala

1 Pinch Asafoetida

Lime few drops

3 Tbsp Oil

Coriander & Mint leafs for garnishing

Salt to taste.

Lets Prepare:

Heat oil in a wok tip in the ginger and garlic paste fry for a minute add the curry leafs and asafoetida fry tip in the chopped onion, tomatoes and chillies  fry for 2more minutes tip in the chilly powder, turmeric powder, coriander powder and kitchen king masala also add salt as per taste fry all the ingredients throughly till oil separates to the sides tip in the prawns fry well for 2 minutes add 1/2 cup of water and cover allow the prawns to cook for 20minutes on medium flame allow all of the moisture to evaporate and the prawns should cook through add lime juice and garnish with coriander serve hot with rice, sambar and rasam prefect side dish...do try this simple recipe and Enjoy...:) 

My demo video for eral varal watch and do try the recipe out...enjoy...:)

Besan Masala Toast

You can use any bread for this recipe whole wheat bread is very tasty and healthy for this recipe. recently I purchased soya bread from my local bakery i did not like the taste it was healthy but not to my liking  however i did not want to waste the loaf of bread i prepared this masala toast it was a hit we loved it i will be preparing this masala toast with soya bread here onwards. How ever I've used regular salt bread for the recipe shown. ragi bread is packed with protein diabetic patients can prepare masala toast with ragi bread even athletic people can try this recipe with soya, ragi or wheat bread. you can prepare this recipe for breakfast or tea time snack its simple easy to prepare no fuss everybody will like it. I've shown a very simple way of preparation in my demo video you can use a sandwich toaster grill if you have one at home many people dont have a grill toaster at home so I've shown the recipe using tava / iron skillet the regular conventional style...:)

Ingredients:
A loaf of plain salt bread
1 Cup Besan / Gram flour
4 Tbsp Rice flour
1 Sprig Curryleafs (finely chopped)
2 Tbsp Coriander leafs (finely chopped)
4 Green Chillies (finely chopped)
1 Small Onion (finely chopped)
1/4 Tsp Chilly Flakes
1/4 Tsp Cumin Powder
1/4 Tsp Baking Soda
1 Pinch Asafoetida
Oil for frying
Salt to taste


Lets Prepare:
In a large mixing bowl add all the ingredients besan flour, rice flour, onion,cumin powder, chilly flakes,baking soda, curry leafs, coriander leafs, green chillies, asafoetida and salt mix all the ingredients well add water and prepare a batter allow to rest for 10mins. Heat a tava or iron skillet on medium flame add 1 tbsp of oil mix the batter once before dipping the bread in the batter. once the tava or skillet is hot dip the bread in the batter the batter should coat either sides of the bread well fry the bread toasting either sides of the bread well serve hot with ketchup...Enjoy ...:)

Tip: 
Sift the besan flour and rice flour before preparing a batter.
Use a whisk while preparing the batter.

Keema Mattar Samosa

Keema Samosas are all time favorite at my house. The filling can be chicken or mutton with aromatic blend of spices stuffed in a pastry sheet and fried till crispy. 

Ingredients:

Wheat Spring Roll Pastry Sheets

1 Medium Onion (Finely Chopped)

1/2 Cup Green Peas (Cooked)

4 Green Chillies (Finely Chopped)

150 Grams Lamb Meat

1/2 Tsp Chilly powder

1 Tbsp Coriander powder

1/4 Tsp Turmeric powder

1 Tbsp Garam Masala

1 Tbsp Ginger & Garlic paste

1/2 Tsp Lime Juice

1/2 Cup Water

1 Tbsp Finely Chopped Coriander leafs

1 Tbsp Clarified Butter or Dalda

1 Tbsp Oil

Salt to taste.

Lets Prepare: 

• Boil 1 cup water add 1/4 tsp salt add the peas to boiling water cook till well done.
• Heat oil and clarified butter in a wok add the ginger and garlic paste to the hot oil and fry till raw flavor has gone tip in the onions fry till transparent tip in the dry masala's chilly powder, coriander powder, turmeric powder and the garam masala fry well till there is no raw flavors.
• Add in the meat fry well for 2 mins add 1/2 cup  water and salt as per taste cover and cook the meat till half way done.tip in the green peas coriander leafs and lime juice and fry well cover for 2 more mins till everything combines.
• Make sure keema filling should not have any moisture it should be dry and moist when tasted.
• Cut the spring roll sheet into half . spoon out 1tbsp keema to one end of the spring roll sheet fold the samosa as shown in the diagram.
• We will have to follow the same method and layer the pastry sheet twice or thrice to form perfect looking triangle samosa. since the pastry sheet is thin we need to layer and fold twice. 

• Once the samosa is folded seal the edges using lukewarm water.
• Heat oil in a wok to fry the samosa's once the oil is hot place the flame to medium heat gently slide the samosa in the hot oil and fry till golden brown drain the oil from the samosa and serve hot with pudina chutney ...Enjoy...:)

Do watch my demo video for keema mattar samosa 

Mini Moong Dal Samosa

Ingredients:

1/3 Cup Moong Dal / Split Mung beans

1/2 Cup All purpose flour / Maida

1/4 Cup Whole wheat flour

1 Tbsp Coriander Seeds

1/4 Tsp Ajowain / Carom seeds powder 

1 Tbsp Red Chilly powder

1/2 Tsp Cumin powder

1/2 Dried Mango powder/ Amchur powder

1 Pinch Asafoetida

1 Tbsp Clarified butter

1 Tbsp Sugar

Oil for frying

Salt to taste.

First Step:

 

Wash the dal thrice and soak in water for 4 to 5 hours.

Second Step:

 

After the dal has soaked drain the water and add the dal to the mixer jar grind to coarse paste with out adding water reserve in a bowl.

Third Step:

In a large bowl add maida, wheat flour, carom seed powder, butter and salt mix well sprinkle water little by little and kneed to a tight dough cover and allow the dough to rest for 1 hour.

Fourth Step:

In a fry pan dry roast the coriander seeds for a minute reserve in a plate and allow to cool  crush the seeds using mortar and pestle.

Lets prepare:

• Heat a wok add 1 1/2 tbsp of oil add 1pinch of asfoetida to the oil followed by the chilly powder cumin powder and mango powder fry the masala a bit tip in the dal add salt as per taste and fry the dal a bit.
• After the dal has fried for 5 mins add 1 cup water mix all the ingredients cover and allow the dal to cook.
• If there is moisture left in the cooked dal place the dal on medium heat allow the dal to go dry totally there should not be any moisture in the dal allow the dal to cool.
• In a mixer jar add the dal and sugar and grind the mixture again.
• Make roundels out of the dough roll out the dough and use a round cutter to cut into perfect rounds.
• Cut the round into semi circle and fold the dough as per the shown diagram for filling.

•  Once you follow the diagram you will have a conical shape and enough space to fill the filling in the middle.
• After filling pinch the edges to seal all gaps.
• Heat oil in a wok for fry slide the prepared samosa in the oil and fry gently till golden brown drain the oil allow to cool and store in a airtight container.
• Serve these samosa for tea or coffee...Enjoy...:)

 

I love dal samosa's each and every time i shop i'm sure to pick some ready to eat dal samosa from any sweet shop or super market.

When i was at home i experimented with the filling since i dont have the recipe for it i followed few blogs but failed the filling was not the same as store it was then i got few samosas from store a literally sat for 1 hour tasting the ingredients they have added jotted down all the ingredients and started to prepare the first attempt was okay very close to the store made filling the second attempt was a success and pure luck i got it right and was jumping with joy...my mom and dad thought I've gone crazy...but its only me who knows what it took to get the samosa filling right.

I'm yet to perfect the skin for the samosa experiment is on I'm sure to get it right. Try to fry the samosa on medium flame the outer cover will remain crispy for a week.

These samosa can be stored in airtight container for a week people who want to store these for more than a week can add citric acid to the filling.  

Its better you try this recipe if your on a long leave.

make these samosa in large batches its not worth preparing just 6 I've given measure for about 10 try to prepare atleast 30 to 40 in a batch.

These samosa will be a hit in any party can be prepared a week ahead of the party and stored.

This recipe is time consuming and really laborious one must have time and patience to prepare this recipe i was tired by the end of the recipe preparation i did not expect it to be so tough simple stuff gosh so much of work.

I've done a detail recipe video for this recipe do look into...Enjoy...:)

Green Chilli Mutton Biryani Recipe

Home style mutton biryani prepared in a pressure cooker. combination of spices and chilli flavor is extraordinary in this recipe. This recipe serves a group of 6. 

Ingredients:

1 Kilo Lamb meat ( Curry Cut)
3 Cups Basmati Rice
2 Large Onions (Sliced)
2 Tbsp Turmeric powder
2 Inch Pieces Cinnamon
1 Star anise
4 Cloves
6 Pods Cardamom
1 Bayleaf
1 Fist full Coriander leaves
1 Fist full Mint leaves
1 Lime
1 1/2 Cup Milk
1/2 Cup Yogurt
3 1/2 Cups Water
2 Tbsp Clarified Butter / Ghee
3 Tbsp Oil

For Masala:

2 Tbsp Garlic
2 Tbsp Ginger
4 Tbsp Green Chilly
1 Tsp Fennel Seeds
1 Inch Cinnamon
3 Cloves
3 Pods Cardamom
1/2 Tsp Pepper corns
1/2 Bay leaf             

First Step:
Marinate the meat with yogurt and turmeric message the ingredients well in the meat and allow to marinate in room temp for 1 hour.

Second Step:
Heat a wok with 1 tsp of oil and fry the ginger and garlic first tip in the cinnamon, cardamom, cloves, peppercorns, and bayleaf fry for a sec tip in the chillies and fennel seeds fry for a minute a switch the flame off allow the ingredients to cool.

Add the ingredients to a mixer jar and grind to a paste with out adding water..

we can use this masala for so many recipes its a versatile masala used in most of my mothers recipes we can preserve this masala in a box and refrigerate for 2 week the frying helps the masala to preserve for a long time.

Let's Prepare:

We used a 3 liter medium pressure cooker to cook the meat in medium size cooker helps the meat to cook fast.

Heat a pressure cooker on medium flame add 2 clove 1 inch piece of cinnamon 2 cardamom pods and add the marinated meat, add 2 tbsp of the masala and salt and allow the meat to release moisture and fry on a medium flame.

Once the moisture has evaporated a bit add 1 cup of water and cover allow the pressure to build and add the whistle and cook the meat for 5 to 6 whistles or till the meat is fork tender and reserve the meat stock in a bowl separating the meat. the meat stock will be used in the briyani.

We used a 7 liter cooker to combine the cooked meat and rice to prepare mouth watering biryani.

Wash the rice twice and soak 10 minutes.

Heat the pressure cooker add 3 tbsp oil and clarified butter.

Add the whole spices cinnamon, cardamom, cloves star anise and bay-leaf fry a bit 

Add the onion and chillies fry till light golden brown.

Add 3 tbsp masala and fry. Drain and add the rice fry a bit now measure the water, reserved stock and milk leveling to 4 1/2 cups of liquid add the liquid to the rice.

Add 1 tbsp of salt mix well, add the reserved meat mix well bring to a boil and add the mint and coriander leaves and few drops of lime juice mix well cover and allow the pressure to build before placing the whistle.

place the whistle and cook for 4 minutes allow the pressure to settle before opening the lid.

Once the pressure reduces, open the lid and squeeze in few more drops of lime, mix well serve hot with lime pickle, boiled eggs, raita and lime wedge...Enjoy...:)

Paneer Kheer (Cottage Cheese Pudding)

My friend Pinky shared this recipe with us 15 years ago...Ever since we tasted this at her house we started preparing this paneer kheer at my home... this kheer is most loved and requested dessert in my family.

Ingredients:

2 Tbsp Chopped Almonds

2 Tbsp Chopped Cashew Nuts

1 Tbsp Chironji (Saara paruppu)

1 Tbsp Melon Seeds

1 Tbsp Chopped Pista

1 Tbsp Golden Raisins

4 Tbsp Sugar

1 Tbsp Milk Powder

1 Tbsp Corn Starch

100 Grams Cottage Cheese (Paneer)

1/2 Liter Milk

2 Drops Rose water

1 Pinch Orange food color

2 Pods Cardamom

Lets Prepare:

1. Using a Cheese grater grate the cheese.
2. Boil the milk on medium flame add sugar cardamom and milk powder to the boiling milk and stir well once the milk has reduced a bit bring the flame to low.
3. Dissolve the corn starch with 1 tbsp water.
4. Add the corn starch to the boiling milk and keep stirring add the food color and stir well tip in the cottage cheese and keep stirring add the rose water and chopped nuts stir well bring to a boil in 2mins and switch the flame off. allow to cool in room temperature before refrigeration. 
5. Cover and refrigerate for 1 hour garnish with almonds and cashews serve chilled...Enjoy...:)

I've Done Detail Video Demo For The Recipe...Watch And Enjoy...:)

Mixed Vegetable Bonda

Ingredients:

1/3 Cup Steamed Vegetables-Carrots,Beetroot,Green peas,Green Beans

2 Large Boiled Potatoes

1 Tbsp Ginger & Garlic Paste

1 Tbsp Green Chilly Paste

1 Medium Onion (Finely Chopped)

1/4 Tsp Turmeric powder

1/2 Kitchen King masala 

1 Pinch Asafoetida

1/4 Tsp Baking Soda

1/2 Tsp Red Chilly Powder

1 Cup Besan Flour (Chick pea flour)

3-4 Tbsp Rice Flour

Oil For Frying 

Salt to Taste.

To Prepare:

• Use Steam vegetables to save time....i used leftover steamed veg from lunch...
• Heat a kadai and add 2 tbsp of oil fry the ginger and garlic paste first tip in the onion fry well add the chilly paste and fry for 2 mins tip in the turmeric powder and kitchen king masala fry well tip in the vegetables fry well add the boiled potato and add salt as per taste and mix well and allow to cool .

• In a bowl add the rice flour and gram flour(besan) add the chilly powder asafoetida salt and baking soda mix all the dry ingredients first and water slowly and mix to a thick pancake batter mix the batter should coat your finger and should not be runny.
• Heat oil for frying in a kadai on medium flame and form small roundels out of the vegetables dip in the batter and slowly slide into the hot oil slowly fry the bonda drain the oil on a paper towel...serve hot with mint chutney and honey dip...Enjoy...:)

Vanjaram Tava Fry (Seer fish fry)

Ingredients:

1 Kilo Seer Fish

5 to 8 Tbsp Red Chilly Powder

1 Tbsp Pepper Powder

1 Tbsp Cumin Powder

1 Tbsp Turmeric Powder

2 Tbsp Tomato Ketchup 

1/3 Cup Vinegar 

1/2 Lime juice

Salt to taste

Oil for frying.

Lets Prepare:

1. Wash the fish twice clean all the guts if any left in the fish squeeze lime juice and  little salt on the fish and wash the fish twice again drain all the water pat dry with a kitchen towel and reserve in a plate. if you do not have fresh lime at home then wash fish with vinegar and salt this way of cleaning helps to remove any fish smell.
2. In a bowl add the chilly powder, turmeric powder, ketchup, pepper powder, salt and mix with only vinegar do not add water instead of vinegar you can add tamarind water.
3. Apply the masala paste on the fish cover and marinate for 3 hours for best result allow to marinate for 5 hours in the fridge.
4. Get the fish to room temp before frying.
5. Heat a tava or any iron skillet add 4 tbsp of oil and shallow fry the fish till both sides turn golden brown in color. while cooking cook the fish on low flame and flip the fish real gentle to turn sides and roast till well done...Garnish with lime wedges and mint and serve with radish chutney...Enjoy...:)

Best served with hot sambar, rasam and steamed rice...i cant explain the taste simply super...:)

I've also done detail demo video on you tube do watch and enjoy...:)

Mullangi / Radish Chutney

Ingredients:

1 Medium Radish (peeled and cut into tiny pieces)

1 Fist Full Mint Leafs

1 Fist Full Coriander Leafs

1 Fist Full Curry Leafs

1/3 Cup Yogurt

3 Pods Garlic

1/2 Inch Ginger

1 Tbsp Cumin

2 Green Chillies

1 Tbsp Salt

1 Tsp Lime Juice

Lets Prepare:

In a mixer blender we need to add the above ingredients adding very little water to grind into a smooth paste and we can serve this super simple chutney with any kebabs or fish fry its so simple even a 3year old can prepare this chutney in no time just kidding try this recipe and post your comments...Enjoy...:)

I Love Love Love this Chutney its simple, easy, super tasty and very affordable for a lazy goose like me...lol...people who enjoy barbeque's or any grills will 100% enjoy this chutney as dip for their kebabs and grills. I've once had this chutney as dip for toast trust me i enjoyed every bit of that toast i can practically use this dip for any chips...wafers...grills I've tried this chutney out with several options :P thank god it works...:P. E Chutney Recipe Try Maadi Simply Maaja Maadi I say...:P