Tuesday, March 20, 2012

Methi Chicken Franks Masala


Chicken Franks - 4
Onion - 1
Tomato - 1
Green chili - 2
Methi leaves(stem-removed) - handful
Red chili powder - 3 teaspoon
Corriander powder - 2 teaspoon
Turmric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Scraped coconut - 4 tablespoon
Oil, Salt - as needed
Curry leaves, Corriander leaves - as needed
Spring onion - to garnish

  • Cut the chicken franks to round shaped small pieces.
  • Add oil to the pan and fry the chicken franks pieces. (shallow fry) till they change colour; they will get puffed up; set them aside.

  • Add more oil, if needed; saute long sliced onions and green chilies.
  • When they change colour, add ginger garlic paste and saute well.
  • Add chopped tomatoes, curry leaves and corriander leaves and saute well.
  • Add red chili powder, corriander poder, turmeric powder, garam masala powder and salt and stir well.
  • Add little water and cover the pan.
  • Add coconut paste when the masala gets cooked and stir well.
  • In a small pan / seasoning pan, add 1 teaspoon of oil and add methi leaves and fry well till they get crispy. When fried, the methi leaves will give a special flavour. However, if you wish you can add methi without frying.
  • Add chicken franks, saute for 2 minutes and fry.

  • It is a suitable combination for white rice, rice with rasam, dal, sambar and chappathi.
  • The same recipe can be tried with chicken sausage too.
Learnt from: Self-trial

Tuesday, March 13, 2012

Cauliflower Egg Podimaas


Cauliflower - small - 1
Onion - 2
Green chili - 4
Egg -2
Pepper powder - 3 teaspoon
Salt, oil - as needed

  • Cut the cauliflower into small pieces and immerse in salted hot water for 15 minutes.
  • Add oil to the frying pan; add finely chopped onions and green chili and saute well.
  • When they get golden brown, add the water-drained cauliflower, salt and saute well.
  • When it gets fried well, and changes colour, add two eggs and mix well.
  • When the egg is cooked, add pepper powder; after 2 minutes swtich of the stove.

  • It is a suitable dish for making bread sandwiches, rice wih rasam and chappathi.
  • The more oil you add, the tastier it gets.
Learnt from: Mrs. Padma Ram, my friend

Sunday, March 11, 2012

Tomato Dal Pachadi


Tomato - 3
Boiled dal - 1/2 cup
Onion - 1
Green chili - 2
Garlic - 2 cloves
Scraped coconut - 2 tablespoon
Red chili powder - 1/2 teaspoon
Cumin - 1/4 teaspoon
For seasoning - Mustard seeds, urad dal, curry leaves
Salt, oil - as needed

  • Add oil to a frying pan and season mustard seeds, urad dal and curry leaves.
  • Add long sliced onions and saute well.
  • Add long sliced green chili and garlic and saute well.
  • Cut the tomatoes to small pieces and add; saute well.
  • When they are fried well, add the boiled dal and mix well.
  • Add salt and chili powder, little water and cover the pan.
  • After 5 minutes, add coconut+jeera / cumin paste and stir well.
  • Allow it to come to a boil, and switch off the stove.

  •  It is a good combination to mix with rice, suiable side dish for sambar rice and chappathi.
  • Add more chili powder, if you need it very spicy.

Saturday, March 3, 2012

Ghee Rice


Raw rice / Basmathi rice - 1 cup
Ghee - 4 tablespoon
Onion - 1
Green chili - 4
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 1 teaspoon
Finely chopped corriander + pudina -1 tablsepoon
Cinnamon - 3pieces
Cloves - 3
Cashewnut - as needed
Salt - as needed

  • Rinse the rice in water and drain the water.
  • Add ghee to the pan and when it gets heated, add cinnamon and cloves.
  • Add long sliced onions and green chilis.
  • Add rice and saute for a minute.
  • Add two cups of water, salt and cover the pan.
  • When it boils well, simmer the flame.
  • When the rice is cooked three-fourth, add pudina and corriander and stir well.
  • When the rice is fully boiled, add roasted cashewnuts.

If you wish you can add
  • coconut mlk, reducing the quantity of water.
  • crushed cardamon / elaichi
Learnt from: Mrs. Shoba Mohan, my friend