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kuli paniyaram

This entry was posted in Kuli paniyaram on March 25, 2014 by OCS.

Preparation Time : 10 minutes

Cooking Time : 1 1/2 minute for each batch of kuli paniyaram

Serving : 4 members

Description

kuli paniyaram. A very easy dish made with always available ingredients at home. It’s so instant that this dish is the best option when you have unexpected guests at home any time of the day. I Learnt this dish from my mother – in – law. My kids and son-in-law Riyaz love this dish but my hubby does not fancy this dish at all . So I make this dish only when kids are at home. My gal makes this dish at her home very regularly (atleast 30 to 40 for a meal) This dish is best served with any chutney that is really hot and spicy.

Ingredients

Ingredients	Quantity
idli batter	2 cups
small onions	1/2 hand chopped
green chillies	1 chopped finely
ginger	1/4 inch piece grated
curry leaves	few chopped
coriander leaves	few chopped
soda - bi - carbonate	a pinch
cumin seeds	1/4 teaspoon
salt	to taste
water	little
oil	4 tablespoons

Method

1. Mix all the above ingredients together except for oil , to get a semi loose consistency batter . Set aside for 10 minutes .
2. Heat a non – stick kuli pariyaram griddle with 1/4 teaspoon oil in each dent on the griddle .
3. When oil is hot , pour 1 1/2 tablespoons full of batter mixture into each dent and cook for 30 seconds .
4. You will find bubbles on top of the batter in each dent , then turn the kuli pariyarams over with a help of a spoon or a kuli pariyaram stick .
5. Cook again for a minute on medium heat till cooked through .
6. Remove and serve hot with any spicy chuntny of your choice . Best served for breakfast , dinner or a snak for tea in the evening .

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Lychee pudding

This entry was posted in Lychee pudding on March 25, 2014 by OCS.

Preparation Time : 10 minutes

Cooking Time : 10 minutes + 1 hour in the freezer to set

Serving : 6 members

Description

Lychee pudding . This dessert just came to my mind instantly when my daughter wanted to prepare a dessert that would go well with a Chinese menu .She did as I mentioned and it was really nice but it was a bit bland as the sugar constant was less. We had to pour lychee syrup on top of each serving to make it taste good. So i have made some changes from what i told her that will work out well.

Ingredients

Ingredients	Quantity
condensed milk	1 tin
milk	1 tin to the measurement of the condensed milk tin
lychee tinned	1 tin
china grass	15 grams
lychee juice	1 tin to the measurement of the condensed milk tin
sugar	to taste

Method

1. Open the tinned lychee tin and strain the lychees , reserving the syrup from the tin .
2. Soak china grass in the reserved syrup and set aside for 10 minutes .
3. Boil milk , add the soaked china grass and cook till the china grass has dissolved completely for about 10 minutes in medium heat .
4. Add lychee juice and condensed milk and mix well . Taste and add sugar if needed. Strain the mixture into a dessert tray or individual bowls . Let it cool down to room temperature .
5. Top with the strained lychees . Keep in the freezer for an hour to set . Remove and keep in the refrigerator till needed to be served .
6. Serve chill .

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Batter fried prawns

This entry was posted in Batter fried prawns on March 25, 2014 by OCS.

 

Preparation Time : 20 minutes + 2 hours marination time

Cooking Time : 6 to 8 minutes for each batch of prawns deep fried .

Serving :2 members

Description

Batter fried prawns. Every one at home loves this dish. (except my vegetarian gal of course) I usually serve this as a starter with soup. My son-in-law Riyaz goes head over heels when ever i make this for him. Last night , had my husband’s neice and her family here for dinner at my daughter’s place. It was a grand feast. This batter fried prawns also was made then well my gal and myself divided the menu into 2 portions and prepared the dishes. Mine was fish , prawn and crab and hers was chinese .Her aunt and her kids went bonkers over the chinese food served .In fact they did compliment her saying that she has cooked even better than me . Both of us were so happy about it. Mohammed , my hubby’s neices son was like fried rice and noodles is supppppeeeerrrrrr. My daughter now has an added qualification as a good cook.

Ingredients

Ingredients	Quantity
prawns cleaned with the tail	1/4 kg
salt	to taste
white pepper	to taste
ajinomoto	a pinch ( optional )
flour	one hand
cornflour	one hand
egg whites	2
oil	to deep fry

Method

1. Marinate cleaned prawns with salt , white pepper to taste and ajinomoto for 2 hours .
2. Mix flour , corn flour , salt to taste , 2 egg whites and little water to get a loose semi thick batter .
3. Heat oil in a wok . Dip the marinated prawns in the batter by holding the tail and drop into hot oil , 6 to 7 prawns in one batch .
4. Lower the flame to medium and fry to a light golden colour and crisp . ( be care full about the colour ) drain and serve hot with sweet chilli sauce .

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Murungga poo poriyal

This entry was posted in Murungga poo poriyal on March 25, 2014 by OCS.

 

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

Murungga poo poriyal . Drumstick flower poriyal. Can’t remember from where or whose recipe this is because haven’t had this dish in my moms place or my hubby’s place. But my instincts tell me it’s from Coimbatore. My hubby loves this dish but the problem is we get to prepare this dish only when the flowers bloom in a particular season when the season is on there is always a white carpet of drumstick flowers on the ground all around the tree. It’s a treat to the eyes.Very easy to prepare dish with very few ingredients.

Ingredients

Ingredients	Quantity
drumstick flowers	4 cups
small onions	1 hand full chopped
garlic	1/2 hand chopped
green chillies	2 to 3 chopped
salt	to taste
eggs	2 (seasoned with salt and pepper) beaten lightly
coconut oil	2 tablespoons

Method

1. Soak the drumstick flowers in salted water for 5 minutes . This helps small spider like white insects creep out of the flowers .
2. Rinse the flowers in water three times , changing water every time . Drain and put it into a non stick pan .
3. Top with chopped small onions , garlic , green chillies , salt to taste and little water .
4. Cook till the flowers are cooked and the water has evaporated . ( I do till this part of the recipe in advance , and the rest that follows latter just before serving as you get to serve the dish hot ) make a well in between the cooked flowers .
5. Pour the coconut oil in and heat the oil . Add the beaten eggs and scramble along with the flowers till the eggs coat the flowers well and the eggs are cooked .
6. Serve hot for lunch along with rice as a side dish .

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Roomali roti

This entry was posted in Roomali roti on November 19, 2013 by OCS.

Preparation Time : 1 Hour 15 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

A very thin soft white colour roti which is my favourite . I first got to taste this in surya hotel in Coimbatore ( now the vivantha taj ) . I think , I was in the 4 th standard then . During holidays every Sunday lunch we used to go out . ( mostly to surya hotel as it was the best then ) surya hotel was one place that introduced me to a lot of new North Indian and Chinese dishes . Recipe and picture courtacy my daughter ANISHA .

Ingredients

Ingredients	Quantity
wheat flour	1 1/2 cups
maida	50 gm
baking powder	1/2 teaspoon
oil	2 table spoons
water	to knead
salt	to taste
soda – bi – carbonate	a pinch
milk	2 table spoons

  

Method 

1. Sieve wheat flour , maida , salt , baking powder and soda- bi – carbonate together . Pour oil , milk and water little by little to get a smooth elastic dough . Set aside covered with a wet cloth for one hour .
2. Make small balls (lemon size ) out of the dough . Take 3 balls , flatten each ball with palms .
3. Apply oil on one ball , dust flour over . Top with the second ball and apply oil sprinkling flour over . Cover with the third ball and sandwhich the balls together .
4. Roll out the sandwhiched balls very thinly with the help of dry flour like tissue paper .
5. Stretch a little on all sides . Heat a inverted griddle ( up side down tawa ) . Place the rolled romali roti carefully over it and cook till done for about 1/2 a minute on both sides .
6. Remove , peel the romali roti into 3 seperate pieces . Fold like a handkerchief .
7. Serve hot with butter chicken or kadai chicken .

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Chicken cheese savory

This entry was posted in Chicken cheese savory on November 19, 2013 by OCS.

Preparation Time : 45 minutes + 2 hours to be kept in the refrigerator .
Cooking Time : 10 minutes for each batch of cheese savoury chicken
Serving : 4 to 5 members

Ingredients for step 1

Ingredients	Quantity
Chicken breast	2
red chilli powder	2 teaspoons
garam masala powder	1/4 teaspoon
pepper powder	1/4 teaspoon
ginger garlic paste	1 tablespoon
fenugreek powder	a pinch
salt	to taste
vinegar	1 teaspoon
oil	2 teaspoons

Method for Step 1

1. Mix all the above ingredients together with oil to get a smooth paste , except for chicken breasts .
2. Slit the chicken breasts from the sides , open out and flatten with a steak hammer without rupturing the flesh .
3. Marinate the chicken breasts in the paste evenly for two hours or more .

Ingredients for step 2

Ingredients for Filling	Quantity
cheese	3 cups grated
raisins	3 1/2 tablespoons
cashewnuts	3 1/2 table spoons chopped
green chillies	2 tablespoons chopped
chicken tikkas	1 cup chopped ( I didn't use them )
corriander leaves	2 teaspoons chopped

Method for step 2

1. Mix all the above ingredients together . Divide into 2 equal portions .
2. Place in the Center of each chicken breast piece . Roll the breasts firmly over the filling .
3. Secure the filling by useing tooth picks . Refrigerate for two hours or more . I left it over night .

Ingredients for Batter

Ingredients for Batter	Quantity
cornflour	1 cup
maida	1 cup
vinegar	1 teaspoon
egg whites	2
white pepper	to taste
salt	to taste
ginger garlic	v
oil	to deep fry

Method for Batter

1. Mix all the above ingredients together to form a smooth batter , except for oil to deep fry .
2. Heat oil to deep fry . Remove the tooth picks from the chicken breast rolls .
3. Pour the batter over the chicken breast rolls and turn them around making sure the batter has coated the chicken breast roll all around and sides .
4. Drop it into the hot oil and fry in medium heat for 10 minutes to a golden brown colour .
5. Make sure it’s cooked through . ( my first one was raw , had to fry it again ) . Drain . Cut into one inch thick pieces and serve hot .

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Ada payasam

This entry was posted in Ada payasam on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serving : 8 to 10 members

Description

A yummy payasam very own to Kerala . Every house hold has its own version . I guess mine is fusion of Kerala payasam and Tamil Nadu Payasam together . I made it yesterday for my friends Priya and neetha ( both are vegetarians ) and packed it of to their respective homes . Have to mention about the bronze vessel in the picture . It was gifted to my mother – in – law for her wedding by her grand mother . It is actually a bettal leaf stand . My mother – in – law gifted me four things ( very sentimental to her ) to me when I moved in to a seperate house . One this bettel leaf stand , another mortal / pastel and ammi / sil pata ( South Indian grinder made with stone ) gifted to her by her mother and one ceramic plate from Colombo her father had gifted her . All the four gifts are kept with care and respect till date at home . These are a few antique treasures I own .

Ingredients 

Ingredients	Quantity
Ada	250 gm packet
water	6 cups
jaggery	1/2 kg
coconut milk	1/2 litter
salt	a pinch
Bengal gram (boiled)	50 gm
cardamom	10 powdered
rice flour	5 table spoons
ghee	3 tablespoons
cashewnuts	2 table spoons
raisins	1 table spoon
cinnamon	I piece
clove	1
coconut bits	1 table spoon

Method

1. Boil the Ada in water for 15 minutes or until cooked through .
2. Add the boiled Bengal gram , coconut milk , jaggery , cardamom powder and mix well . Bring to boil stirring now and then .
3. Dilute the rice flour in little water and pour over the boiling payasam , stirring continuously till a thick flowing consistency is obtained . Remove from heat .
4. Heat ghee , add cinnamon , clove , cashewnuts , raisins and coconut bits . Fry till the cashewnuts are brown .
5. Pour over the payasam and mix well . Serve hot .

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Masala Fish fry

This entry was posted in Masala Fish fry on November 19, 2013 by OCS.

Preparation Time : 15 minutes + marination time

Cooking Time : 8 minutes

Serving : 4 members

Description

This masala is what my mother uses to fry fish . Really tasty . Back home in Coimbatore it’s really difficult to get fresh fish so my liking towards fish was less but once I got married to Tirunelveli the quest for fresh fish was over . any guests from Coimbatore when ever fish is served they go head over heels about the fresh fish . happy fishy Sunday .

Ingredients

Ingredients	Quantity
Fish	1/4 kg
green chillies	4
chilli powder	1 teaspoon
turmeric powder	1/4 teaspoon
cumin powder	1/4 teaspoon
pepper powder	1/4 teaspoon
salt	to taste
small onion	3
juice of lime	1/2
curry leaves	few
ginger garlic paste	1/2 tea spoon each
egg	1 beaten ( use 1/2 of the beaten egg )
coconut oil	1 tablespoon to shallow fry each piece of fish

Method 

1. Grind all the ingredients together except for fish and coconut oil to shallow fry to a nice smooth paste . Taste and adjust .
2. Marinate fish in this masala and top with few whole curry leaves for 2 hours or more . ( My mom keeps it closed with a mesh lid under the sun till it has to be fried ) heat coconut oil to shallow fry .
3. Shallow fry the fish to get a crisp crust on top and a soft inside on both sides . Serve hot .

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Chinese Noodles

This entry was posted in Chinese Noodles on November 19, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

My kids both of them love it but then have to make 2 versions always one veg for my veggie gal ANISHA and non – veg for the rest of us . I used to like noodles but in between started prefering fried rice but now it’s back to noodles . As I mentioned before my entire schooling was in good shepherd public school in ooty . We were fed so well but not allowed to keep snacks or chocolates . Still we ( sindhu , sulu my best buddies and myself ) used to manage to have snacks through out the academic year . Our main staple snack was maggie noodles . Catch hot water from the hot water tap in our toilet mug . Run to our secret place near the trunk room . Break the noodles with the masala packet and wait for 3 minutes for it to cook . The longest 3 minutes of our lives . Gobble it out with the runny watery liquid and the noodles . Life was fun fun fun..

Ingredients 

Ingredients	Quantity
Chinese noodles	200 gm
carrots	2 juliens
capsicum	1 big juliens
cabbage	100 gm shredded
beans	1/4 cup cut slanting long strips
spring onion	few chopped
onion	1 sliced
ajinomoto	3/4 teaspoon ( optional )
oil	4 tablespoon
light soya sauce	1 teaspoon
tomato sauce	1 1/2 table spoon
sugar	1 teaspoon
salt and white pepper	to taste
vegetable or chicken stock	1/2 cup

Method

1. Heat water in a large heavy bottomed vessel .
2. When boiling add salt , 1 teaspoon oil and broken noodles .Cook till noodles are just soft . Do not over cook .
3. Drain and rinse in cold water to prevent noodles from sticking to each other . Heat oil in a large wok .
4. Add one garlic flake crushed , top with onion and all the vegetables except for onion stem . Stir on high flame for 3 minutes .
5. Add ajinomoto , salt and sugar . Keep stiring till vegetables are 3/4 cooked still having a bit of crunch in them . Add all the sauces , white pepper and onion stem . Mix well . Taste and adjust .
6. Stir in the cooked noodles along with the stock and fry till the stock has been absorbed into the vegetables and noodles .
7. Once all the flavours have infused together and is dry remove from heat and serve hot with tomato ketchup .

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Vegetable Rawa Kichadi

This entry was posted in Vegetable Rawa Kichadi on November 19, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serving : 2 to 3 members

Description

Uppuma is one breakfast dish no one at home likes . So any day planing to have a heavy lunch , breakfast at home is always Uppuma . Every one has it with a frown on their face . My hubby just has a look and leaves skipping breakfast . ( as I do and my maids too ) but when it’s vegetable kichadi every one loves it . We end up with an empty vessel always .

Ingredients

Ingredients	Quantity
Rava/Sooji/Semolina	1 cup
Onion	3/4 cup finely chopped
Ginger paste	1/4 teaspoon
Garlic paste	1/4 teaspoon
Green chillies	2 slit
Vegetables	3/4 cup ( mix of beans, carrot, peas and capsicum )
tomato	1 small chopped
Turmeric powder	1/4 teaspoon
Chilli powder	to taste
Curd	2 teaspoons
Lime juice	a squeeze
Water	3 cups
Mint leaves	few
Coriander leaves	few chopped
Ghee	1 1/2 tablespoon
Cinnamon	1 inch piece
Cloves	2
Cardamom	1

Method 

1. Heat ghee in a pressure cooker adding cinnamon , clove and cardamom . Fry till fragvent .
2. Top with onions and fry to brown . Add ginger garlic paste and fry to brown .top with mixed vegetables , green chillies , tomatoes , coriander leaves , mint leaves and salt to taste .
3. Sauté for 5 minutes . Add curd , turmeric powder , chilli powder and stir well and cook for 3 minutes .
4. Pour water and pressure cook for 1 whistle . Add a squeeze of lime and bring to boil . Taste and adjust .
5. Add sooji little by little stirring continuously in reduced flame making sure no lumps are formed .
6. When moisture is adsorbed and kichadi is cooked , remove from flame and serve hot .

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