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Friday 9 November 2007

Green chicken curry

Ingredients:-

  1. 500 gm chicken breasts cut into small cubes
  2. 1 bunch coriander leaves cut
  3. 6 cloves garlic
  4. 1 inch ginger
  5. 1 small onion
  6. 3 green chillies
  7. 1/4 tsp. turmeric powder
  8. 2 table spoon chicken curry powder
  9. 1 medium tomato sliced
  10. oil 2 tblsp
  11. salt to taste

Method:-

  • Grind together items 2 to 8 and keep it aside
  • Heat 1 tblsp oil and saute the chicken pieces, until lightly brown and remove from fire.
  • Heat another pan with the rest of the oil and when it is hot, put in the masala paste and slowly heat it until the oil separates from the masala.
  • Add the chicken pieces, tomato and salt. Let it cook until done.
  • Best served with rice or chappati

Fish Peera

Ingredients:-

  1. 2 tins of canned tuna in brine(shredded or chunks)
  2. 1/2 cup dessicated coconut or 1 cup finely grated coconut
  3. 1/4 tsp turmeric powder
  4. 1/4 tsp cumin powder
  5. 2 green chillies cut finely
  6. 1 inch ginger cut finely
  7. 1 small onion cut into pieces or sliced small
  8. 2 pieces of fish tamarind-washed, soaked in water and torn into small pieces
  9. 1/2 tsp mustard seeds
  10. 1 dsp oil.
  11. Salt to taste.
  12. 2 tblsp of water

Method:-

  • Heat oil in a pan and splutter the mustard seeds.
  • Add the onions and let it lightly brown. Then add the ginger,chillies and curry leaves and just leave it for a minute.
  • Add the drained tuna, the powder spices i.e. turmeric and cumin powder and the coconut and mix.
  • Add 2 tblsp of water ,fish tamarind and salt.
  • Cover it and let it simmer for a minute or two.
  • Serve it with plain rice.

Wednesday 7 November 2007

Egg Bhurjee


Ingredients:-


  1. 6 eggs

  2. 1 medium sized tomato chopped finely

  3. 2 green chillies chopped finely

  4. 1 medium sized onion chopped finely

  5. 1/2 tsp. cumin powder

  6. 1/2 tsp turmeric powder

  7. 1/2 tsp chilli powder

  8. 1/2 tsp mustard seeds

  9. salt to taste

  10. 2 tblsp oil

Method:-



  • Break eggs in a bowl, add salt and lightly beat it to form a mixture.

  • Heat oil and splutter the mustard seeds in it.

  • Fry the onion in it until lightly browned.

  • Add in the chillies and tomato and let it simmer for 5 minutes.

  • Add turmeric, cumin powder, chilli powder and heat it for a minute.

  • Finally, add the eggs and stir.

  • Heat it on a low fire until set.

  • Remove from fire and garnish it as you please.

Tuesday 6 November 2007

Yeast Vellayappam

Ingredients:-

  1. 3 cups white rice
  2. 5 gms instant yeast
  3. 1 tsp. sugar
  4. 1 tin coconut milk
  5. 1/2 cup cooked rice
  6. salt to taste
  7. 1dsp. sugar
  8. Water for soaking rice

Method:-

  • Soak white rice in water for 5 hours.
  • Grind items 1 to 6 to a paste and keep it aside to rise.
  • Add the sugar on item 7 and mix.
  • Make small vellayappams and serve hot with chicken or egg curry.

Fried Fish

Ingredients:-

  1. 1 kg Fish
  2. 2 1/2 dsp. chilli powder
  3. 1 tsp. pepper powder
  4. 8 garlic flakes
  5. 1 inch ginger
  6. 20 button onions
  7. Salt as required
  8. lemon juice 2 tsp.
  9. oil for frying

Method:-

  • Clean the fish and gash it closely.
  • Grind all ingredients from item 2 to 9 into a paste.
  • Rub this paste on to the fish and keep it for 1 hour.
  • Heat small quantities of oil in a heavy bottomed pan and fry the fish on both sides over a slow fire.
  • Serve it with rice.