Tamarind Rice!!

Tamarind Rice-Sure to find this dish in temples...........The best!!

preserve the tamarind extract,mix it when ever you want it!!!easy right?!

Ingredients

Tamarind juice (thick extract got from water -soaked tamarind) 1 full cup

Mustard seeds - 1 tsp

Whole red chili 2

Small Onions ¾ cup(optional)

Chili powder ½ tsp(optional)

Dry tamarind powder 1 tsp(optional)

Peanuts – ¾ cup

Turmeric powder – ¾ tsp

Jaggery - 1 tsp

Sesame oil/groundnut oil 4 tsp (varies)

Salt to taste

Curry leaves

Coriander leaves

Cooked rice

Roast and grind:

Red chili 5-6(depends)

Urad dal – 3 tsp

Channa dal - 2 tsp

Sesame Seeds 4 tsp

Coriander seeds- 2-3tsp

Cumin seeds ½ tsp

Fenugreek seeds 1/2 teaspoon

Pepper corns - 1 teaspoon

Method:

1)Wash and cook the rice with water and 1 tsp of oil(you will get a grains separated rice)

2)Heat the pan roast and grind the ingredients listed above.

3)In the same pan, pour oil, add mustard seeds, let it splutter, now add peanuts, red chilli, onions ,coconut pieces and curry leaves.fry it well and then add the tamarind water

4)Add chili powder, turmeric powder, hing powder, tamarind powder, jaggery to it and let it boil for about 7-8 minutes.

5)Mix the grinded powder, add very little amount of water; allow it to boil till you get a thick texture.

6)Mix this extract with rice……

Tangy & a perfect Tamarind Rice is all urzzzzzzzzzzzzzzzzz....

Serve with:Pappad,potato fry

Mirchi Curry

Ingredients:
Green chillies /bell peppers 1 cup (deseeded)
Mustard seeds 1/2tsp
Fenugreek seeds 1/4tsp
Turmeric powder 1/4tsp
Coriander powder 1/4tsp
Curry leaves
Salt to taste




To Grind:
Peanuts 4 tsp(roasted and outer layer removed)
Sesame seeds 2 tsp(roasted )
Mustard seeds 1 tsp(roasted well)
Red chilli 3
Cumin seeds1/2 tsp
coconut(shredded)-1-2 tsp(optional)
Ginger-garlic paste-1 tsp

Method:

1. Wash the chillies and deseed them. Slightly fry in oil
2. Put all the ingredients in a blender (listed-to Grind)
3. Heat another pan, add the cumin seeds, add( very less as we add some to grind)mustard seeds, fenugreek seeds and curry leaves, add the grinded paste, coriander powder, turmeric powder, ,salt to taste ,1 cup water and allow it to boil Then add the slightly toasted chillies and salt. Let it boil till it comes to a gravy consistency.
4. Better check for the taste and if u need to add something more you can do it now..
5. Dont forget to add 1 tsp jaggery...
6.Thz it!Mirchi curry/Mirchi ka salan is ready to eat with Rice!!!!

Tandoori Chicken(Grilled)

Tandoori.............I was simply amazed when i read the actual meaning of tandoori and the story behind it which you could find in Wikipedia...the clay oven used typically for this is very well explained with its tools in spices of India website....i should say my chicken is just grilled tandoori and not the original one........cooked inside the clay oven!!!

Hmmm...get ready with the following stuffs..we will try grilled tandoori today!!!!!

Curd 1 cup
Chili powder 3 tsp
Coriander powder 4 tsp
Cumin powder 2 tsp
Fennel powder 1 tsp
Pepper corn powder (freshly grounded) 2 tsp
Pepper powder 1 tsp
Ginger garlic paste 1 tsp(it would be better if it is freshly grinded)
Food color 1 tsp (optional)
Lemon juice 5 tsp
Oil salt to taste

Method:
Tandoori masala
1)Mix all the ingredients in yogurt,add lime juice and mix it well..
2)Peel off the skin on the chicken
3)Draw deep lines with a knife around the chicken piece so that the masala we add gets in to the chicken when we marinate in the tandoori Masai.Add 3 tsp of oil to the tandoori masala.
4) Let the chicken marinate for around 1-2 hours.Pour 3 tsp of oil on the top of it..(by this time...the masala would have gone in).
5)preheat the oven,Place the chicken in the grill at 450f ,cook until it becomes soft and tender(around 25 minutes).Squeeze lemon juice on the top of it..Serve with onions.

Chicken Curry

Ingredients:
Chicken 150-200 gm
Red onion (chopped) ½ cup
Tomatoes (chopped) 2
Chili powder 1 tsp
Ginger garlic paste 1 tsp
Turmeric powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
pepper powder 1 1/2 tsp
salt to taste
coriander leaves
Curry leaves
To grind:
Small onions-1 cup(grind it separately)
Poppy seeds 1 tsp
Red chilies 5
Grated coconut 2 tsp
Coriander-cumin seeds 1 tsp
Whole garam masala 1 tsp (all together juz 1 tsp will do)
(fennelseeds+clove+cinnamon)
Method



1) Heat the pan, pour oil, roast all the ingredients and grind to a fine paste. Roast the small onions, grind and make a paste and keep it separately
2) Take a deep and heavy pan to 2 tsp of oil ,add ½ tsp of fennel seeds, mustard seeds ,green chilli(optional),chopped onions ,ginger garlic paste and fry them till they are golden brown.

3) Add the masala paste, all the other powders listed, fry it properly and now add the chopped tomatoes, onion paste, and salt.

4) Fry it for around 10 minutes. Add the chicken pieces and mix it .just sprinkle some water (no need to add much water as chicken will cook with the water that comes out from it when it boils).close the pan with a lid, stir at regular intervals of time. let the chicken boil well. This might take around 10 or 15-20 minutes but not more than that.

Finally squeeze lemon juice and water.
Garnish coriander leaves.Chicken tr8!

Aviyal

You have very less quantity of all vegetables not able to which one to use even one as the key ingredient?
Go with this dish!!!Mild and tasty!This dish has itz roots from kerala....
Ingredients
1. Carrot 2
2. Yam ¾ cup
3. Raw banana 1
4. Green chilies 5-6 or even more
5. Cumin seeds 2 tsp
7. Grated coconut 4-5 tsp
8. Curd 1/2cup
9. Potato ¾ cup

Method:
1) Cut all the vegetables, boil it in water and add some salt to it…when it is boiling..
2) Grind coconut, green chilies, cumin seeds and curd together to make a paste
3)Add the grinded paste to the boiled vegetables, add very little water.. Let it boil for some time. Season it with mustard and curry leaves
Note: seasoning it with coconut oil will give a good flavor to your dish

Tindora Fry(Dry)

Tindora with tamarind was gr8!? Right... (Older posts) just a dry
Ingredients:
Tindora 1 cup
Red onion 1 chopped
Channa dal 1 tsp
Cumin seeds 1/2tsp
Urad dal 3 tsp
Mustard seeds 1 tsp
Oil 2tsp
Red chillies 4
Chilli powder 1 tsp
Coriander –cumin powder 1 tsp
Turmeric powder 1 tsp
Grated coconut 2 tsp
Salt to taste

Method:

1) Cut the tindora in to slices, add salt, water and boil it till it becomes tender
Drain out the water and keep aside

2) Heat the pan, add oil, channa dal, urad dhal, cumin seeds, mustard seeds let them pop out, add red chillis, onions and fry it till golden brown. Add a pinch of salt as we have already added for tindora.This is just for the onion mixture.

3) Now add chilli powder, turmeric powder, coriander –cumin powder, salt and the boiled tindora…..Sauté it well…..fry it till you get a dry consistency!

Best medicinal herb ….now with u in two different forms!!

Rava Kesari

Ingredients:
Rava -1 cup
Sugar – 1/4 cup
Water – 3cups
Ghee -1/2 cup
Cardamom Powder – 1/4 tsp
Cashew nuts, Raisins (fried) -1/2 cup
Method:
1) Roast the Rava in 2 tsp of Ghee of ghee for few minutes (it will turn slightly brown).
2) To 2 ½ c cups of water, add, Rava and stir continuously and also add liquefied ghee on the sides of the pan as and when Rava boils.
3) Turn off the flame when Kesari boils to a consistency that it becomes soft (it should not stick to the pan, add some more ghee as per your pref)
4) Add roasted Cashew nuts, raisins and also Cardamom powder.
5) Transfer the Kesari to ghee/butter greased plate.
Note: You can add saffron and color to your Kesari as an added flavor