Chettinadu Samayal

Vendakkai More kulambu

2009-09-28T09:46:00.000+05:30

Ingredients:

• 15 Lady Fingers
• ½ cup Coconut (shredded)
• ½ cup Curd
• 5 Green chilies (chopped)
• 4 Flakes Ginger (grated)
• 1 tsp Cumin Seed Powder
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• Salt to taste
• Oil for frying

Method:

• Wash lady’s finger and slit it properly into 2” long pieces.
• Heat the oil in a pan over medium flame and fry okra pieces separately.
• Add salt to the fried lady’s finger. Keep it aside.
• Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it.
• Add turmeric powder to the above and stir it well.
• Mix cumin seeds, coconut, chilies and ginger to make a mixture in a bowl.
• Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool.
• Add curd to the above-made recipe and mix it well.
• Vendakkai More Kulambu is ready to serve.

Chow Chow Koottu

2009-09-25T14:40:00.001+05:30

Ingredients:

• 1 Chow Chow (Medium)
• 1 Onion
• 1/2 Cup moong dal
• 1 tsp Urad dal
• 1 tbsp Coconut (grated)
• 1/2 tsp Turmeric powder
• Few green curry leaves
• 1/4 tsp Chilli powder
• Oil for frying
• Salt to taste

Method:
• Peel the chow chow and cut into pieces.
• Cut the onions and green chillies.
• Mix moong dal and little amount of water.
• Add turmeric powder.
• Cook it in a pressure cooker for 5 minutes.
• Mix onions, green chillies and chow chow pieces.
• Pour 1/2 Cup water.
• Boil the mixture till chow chow pieces turn soft.
• Now add turmeric powder and salt.
• Mix cooked moong dal and add chilli powder.
• Boil it over medium flame till the mixture turns thick.
• Keep it aside.
• Heat the oil.
• Add cumin seeds, green curry leaves and urad dal.
• AlloW them to splutter.
• Pour it on cooked chow chow mixture.
• Stir it.
• Adorn with grated coconut.

Vazhakai Bajji

2009-08-25T11:21:00.001+05:30

Ingredients:

Gram flour – 1 cup
Bajji flour 1.5 cup
Baking soda a pinch
Chilly powder 1 tsp
Salt
Raw banana - 2( thin slices )
Oil – for deep frying

Method:
Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
It shouldn’t be too thick nor too Watery
Heat oil in a pan.
Cut the banana into slices.
Dip the slice in batter.
Leave slice slowly and fry .
Fry till the bajji turn into golden brown color.
Serve hot.

Malaysian Coconut Prawn

2009-07-02T14:49:00.000+05:30

Ingredients:

1 lb shrimp/prawns (yes, they are the same thing) - washed,

1tablespoon minced garlic

1 teaspoon kosher salt (1/2 tsp table salt)

3/4 teaspoon sugar (omit sugar if you are using sweetened coconut flakes)

few whole small Thai bird chili (if you like very spicy, chop)

1/4 cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)

2 tablespoons butter

Method:
1.A Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.
2. Fry the prawns: In a large saute pan or wok, heat 2tsb cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.
3. Stir-fry: In same pan or wok, you should have some cooking oil left over.

When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant.Add Cognac, butter, salt, sugar. Reduce just a bit - you should have a nice sauce that will coat the prawns.Add the prawns back in the pan. Fry until prawns are cooked through. Again, timing depends on size of prawns. For small = 1 minute; medium = 1.5 minutes; large = 2 minutes; colossal= you prob have a personal chef. Turn off heat, add the toasted coconut and immediately serve.

Tomato Sauce

2009-07-02T10:13:00.001+05:30

Ingredients:

10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

Method:
1.Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.

2.Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.

3.Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
4.In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.

5. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

6. Stir in tomato paste and simmer an additional 2 hours.

7. Discard bay leaf and celery and serve.

Carrot Cake-2

2009-07-02T09:03:00.001+05:30

Ingredients:

2 cups All Purpose flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon fine grain sea salt

3/4 cup finely chopped walnuts

4 ounces unsalted butter, heated until just melted

1/2 cup dried dates, seeded and finely chopped into a paste

3 ripe bananas (1 1/4 cups), mashed well

1 1/2 cups grated carrots (about 3 medium)

1/2 cup plain Curd

2 eggs, lightly whisked
6 ounces cream cheese, room temperature

3 tablespoons maple syrup (optional)

Method:

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
Stir the dates into the melted butter, breaking up the dates a bit.
In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the Curd and the eggs.

Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
While the cake is baking whip the cream cheese . Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.
Makes one carrot cake.

Simple Chocolate Cake

2009-07-01T11:46:00.003+05:30

Ingerdients:

2 1/2 cups All purpose flour

3/4 cup non-alkaline/non-Dutched cocoa powder

1 tablespoon baking powder (look for non-aluminum type)

3/4 teaspoon fine grain sea salt

1/2 cup barely melted unsalted butter (or coconut oil)

1 cup real maple syrup, room temperature

2 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup coconut milk, room temp

8 ounces good-quality bittersweet chocolate finely chopped

Method:

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).
Sift the flour, cocoa powder, baking powder, and salt into a large bowl.

In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk.

Pour the maple syrup mixture over the flour mixture and stir until barely combined.

Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes.

This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing.

If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan.

Serve with Cream.

Red Kidney Bean Curry(Rajma Curry)

2009-07-01T11:05:00.002+05:30

Ingredients:

1 cup Rajma (Soaked overnight)

3 medium size onions

3 tomatos

5 cloves of garlic

1 tsp ginger

1 tsp cumin seeds

Salt to taste

Turmeric powder

Vegetable oil

2 tsp coriander powder

1 tsp chicken masala(optional)

1 tsp garam masala

Method:

1.Heat oil in a pressure cooker and add some cumin seeds and bay leaf. Add onion and fry till it becomes golden brown.

2.Then add tomatoes and keep stirring it for 3 to 4 minutes.

3.Take a bowl and put ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala into it. Add salt to taste.

4.Then add turmeric powder and add some water to it and mix it well.

5.Take a pressure cooker and put all of this mixture into it. Fry till it turns golden brown and oil gets separated from the mixture. Ensure that you do this on a low flame.

6. Then add one crushed black cardamom and Cinnamon. Stir it well for 2 minutes.

7.Now put Rajma and add 1/2 glass of water to it. Close the cooker and cook for 20 minutes in a low flame.

8. Once the ingredients are cooked remove the cooker from heat and allow it to cool naturally.

9.After some time open the cooker and add some dry fenugreek and stir.

10. Rajma curry is now ready to be served hot with rice .

Healthy Cooking

2009-07-01T11:00:00.000+05:30

5 Healthiest Ways to Cook Your Favorite Meals

Even if you use the healthiest of ingredients in your recipes, certain cooking techniques can actually eradicate the goodness from foods.

For healthy cooking, give the following techniques a try:

1.Avoid using charcoal or gas grills, as these can increase the production of cancer-causing chemicals. Use an electric grill, instead.
2.Steam your vegetables. Boiling depletes vegetables of many of their nutrients, while steaming removes far less of the good stuff, leaving vegetables with a wonderful taste and texture.
3.To reduce the amount of fat when cooking, use broiling, baking and roasting pans (drizzle your items with extra-virgin olive oil instead of drowning them in margarine). Chinese steamers is also good low-fat cooking option.
4.Never microwave anything in plastic wrap or plastic containers. If you must microwave, use glass containers and covers.
5.Replace all saturated fats in your kitchen with extra-virgin olive oil, canola oil (organic), grapeseed oil - these monounsaturated fats are much healthier than the saturated ones.

Chilli potatos

2009-07-01T10:38:00.000+05:30

Ingredients:
250 gms potatoes sliced into long pieces.
2 Capsicum cut into square pieces
2 Onions cut into square pieces
3-4 Green Chillies finely chopped
3-4 cloves of Garlic, finely chopped
A small piece of Ginger finely chopped
3/4 cup Corn flour (Maida can also be used)2
tsp Oil
Soya Sauce
Tomato Sauce
Chilies Sauce
Ajinomoto (Chinese Salt)

Method :
Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
Drain the potatoes and keep it aside.
In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Fruits and Nuts Dictionary

2009-06-30T11:34:00.000+05:30

English- Tamil

Almonds- Badam
All Purpose flour- Maida
Amarnath- Thandu Keerai
Ash Gourd(pumpkin)- Poosani kai
Beef- Mattu eraichi
Beetroot- Beet
Black eyed beans- Narippayir
Blackberry- Naga pazham
Broad Beans- Avarai
Butter- Vennai
Buttermilk- Moru
Cabbage- Muttaikose
Carom Seeds- Omam
Carrot- Mangal mullangi
Cluster beans- Kothavarangai
Coconut milk- Thenga pal
Colacassia- Seppan kizhangu
Corn- Makka cholam
Cow peas- Karamani(Thatta paiyir)
Crab- Nandu
Cream- Paal Aadai
Cucumber- vellarikai
Curd- Thayir
Custard apple- Seetha pazham
Dates- Pericham pazham
Egg- Muttai
Fig- Atti pazham
French beans- Beans
Gherkins- Kovakkai
Grapes- Dhiratchai
Green chilli- Pachai Milagai
Green gram (whole)- Pasipayir
Groundnuts- Nilakkadala
Guava - Koiya pazham
Honey- Thene
Lady Finger- Vendakkai
Lemon (sweet)- Kolinchi pazham
Liver Semmari- Aattin eeral
Lotus stem- Thamara thandu
Maize- Makka cholam
Mango (ripe)- Mam pazham
Melon musk- Mulam pazham
Milk- Paal
Mushroom- Kalan
Orange- Orange
Oil- Ennai
Papaya- Papaali
Palm Sugar- Karupatti
Pearl Onion- Chinna Vengayam
Pickle- Oorugai
Pineapple- Annachi Pazham
Pistachio- Pista Paruppu
Plantain pith - Vazhai thandu
Pomogranete-Maadulam Pazham
Radish- Mullangi
Red Pumpkin- Paragikkai
Rice- Arrisi
Riceflakes- Aval
Thickened Milk- Paal kova
Sago- Javarrisi
Salt- UppuWheat- Godhumai
Snakegourd- Pudalangai
Yam- Senai Kizhangu
Yellowgram- Siruparuppu
Yellow peas-Pattani
Walnut- don know
Watermelon - Tarboosni(Kosa Pazham)

Delicious and Nutritious Salad

2009-06-30T10:48:00.003+05:30

Ingredients:
Wild blueberries
Cranberries
Blackberries
Prunes
Raspberries
Strawberries
Red Delicious apples
Granny Smith apples
Sweet cherries
Black plums

Method:
Wash all fruits and mix together after cleaning, peeling, cutting into pieces...
In a separate bowl, add sugar, lemon juice, water and fresh mint. Mix, then pour on the fruit.
Mix up the fruit salad really well, to incorporate all of the wonderful colors of your fruits.

Dry Fish Varuval

2009-06-30T10:22:00.003+05:30

Ingredients:
Dried fish (Anchovies)or Nethili – 30-40 (you can use any kind of dried fish of your fish)

Shallot onion chopped-10

tomatoes – 1 big

Chilly powder – 1 tbsp

Corriander powder -1 tbsp

Tamarind paste- 1/2 tbsp

Salt for taste

Coriander leaves to garnish

Method:
1. Soak the dried fish in hot water for 10 mins. Remove the head and clean it and waste it .

2.Now add 2tbsp of oil in a pan, add the chopped onions.Once the onion in done add the chopped tomato.

3.Allow it to mash well, now add the chilly and the corriander powder. Allow it to cook till the oil seperates from the masala.

4.Now add the tamarind extract and finally add the dried fish and salt.

5.Cook everything together for 10mins.Once you see the oil coming out from this mixture add the coriander leaves and serve hot.

Dry Fish Curry

2009-06-30T10:00:00.003+05:30

Ingredients:
Small dry fish(karuvadu) - (5-10 ), cleaned and washed
Tamarind - big lemon size, soaked
sesame oil or any oil - 3 tsp
Curryleaves few
Corriander powder -3 tsp
chilli powder - 1 tsp (or more)
Turmeric powder - 1/4 tsp
Salt
Vegetables
Bringal /indian egg plant -2 (chop lengthwise)
Mochaikottai- 1 cup pressure cooked
Drumstick - 4 or 5 small pieces
(All the three used will give you more taste and flavour is you don’t have something then you leave that and add the others)
For Grinding
Medium size Onion(chopped ) - 1 (3/4 th for grinding and 1/4 th for tempering)
Garlic cloves - 2
Medium size Tomatoes - 1( chopped )
Sombu/ big zeera - 1/2 tsp

Method:
1. Heat 1 tsp oil in a pan . Fry all the items listed in for Grinding.Then grind it well into smooth paste.
2. Heat 2tsp of oil in pan . Add mustard seeds and splutter. Then add curry leaves,1/4th onion,and all the vegetables and also the dried fish. Fry them all well.
3. Add chilli powder,corriander powder and turmeric powder. Add little water and salt. Let it cook.
4. Extract thick juice from the tamarind and add that .
5. Cook in medium heat atleast for 15 -20 mins.
Slow cook for more time add the taste.

Egg curry with MIlk

2009-06-30T09:38:00.003+05:30

Ingredients:
100 gms / 4 eggs
2 cups water (to boil eggs)
1 cup / 250 ml milk
4 tbsp onion paste (2-3 large onions, made into a paste)
2 tsp ginger paste
2 tsp garlic paste
1 green chilli
2 tbsp white oil
1 ½ tsp salt (to taste)
1 bunch fresh coriander leaves, finely chopped

Method:
Add water and pressure-cook the eggs till 3 whistles. Drain water and de-shell the boiled eggs. Make 4 small slits with a knife on the outer edge of the eggs. Keep aside.
Chop the onions, put in a blender with a green chilli. Add 1 tbsp of water and blend to form a smooth paste.
Heat oil in non-stick deep bottomed pan / kadhai. Reduce flame and add the onion – chilli paste. Saute a little (make sure that the paste do not turn brown).
Add the ginger & garlic paste and stir well.
Gradually add the milk and keep stirring continuously. Add salt to taste and mix well.
Release the eggs in the gravy. Increase the flame and let the gravy thicken a bit. (You can add ½ cup water, if required).
Remove from flame and transfer the eggs in the serving bowl. Pour the gravy on top.
Garnish with the chopped fresh coriander leaves.

Serve with stuffed paranthas & green salads.

Chettinadu Egg Roast

2009-06-30T09:06:00.001+05:30

Ingredients:

3 eggs hard boiled

chopped onions 2

chopped tomato 3

garlic cloves 4 small

Ginger 1/2 piece

Green chillis 1 or 2

fennel seed 1/4tsp

Coriander Powder 1tsp

Chilli Powder 1 tsp

Turmaric Powder 1/4 tsp

Pepper Powder 2 tsp

Garam Masala Powder 1/4 tsp

Curry leaves few

Coriander Leaves chopped few

coconut grated 3/4 cup

salt

oil

Method:

Blend coconut very well in enough water to get thick solution.

Grind garlic,ginger,green chillies and fennel seeds togethere.

Heat oil in a pan,sault onion untill transparent.

Then saute with the ground paste.

After 2 minutes,put tomatos,curry leaves and all the powders except pepper powder.

Add salt.Stire Untill the mixture is thick and tomatos are cooked.

Add coconut blended solution,pepper powder and coriander leaves.

De shell eggs , cut in to halves.

When it boils put egg pieces,continue cooking foe a while.

When the mixture become thick,check salt and remove from the fire.

Serve Hot with rice.

Crispy Bitter gourd

2009-06-29T20:46:00.003+05:30

Ingredients:

Bittergourd-4nos

Gram flour-2 to 4 tsp

Rice flour-2 to 4 tsp

Salt

Oil for frying

Chilli Powder-1tsp

Method:

Thinly slice the bitter gourd in to rings.

In a wide Bowl,add bitter gourd.Sprinkle gram flour and rice flour.

Then add salt and chilli too.

Mix it well with own water,dont add any water.

Now heat Oil,when it smoky hot,maintain the heat.

Fry few bitter gourd at a time till crispy.

Serve Hot.

BitterGourd Thokku

2009-06-29T20:27:00.004+05:30

Ingredients:

Bitter gourd-1/4kg

large onion-1/4kg

Turmaric Powder-1/4 tsp

Chilli Powder -1tsp

Mustard -1/4 tsp

Salt

oil

Coriander leaves

Method:

Chop bitter gourd finly and salt it.After a while squeeze the water away.

Finely chop onions and set aside

In a wide a pan,heat oil.Spultter mustards in it.

Followed by bitter gourd,onions,salt,turmaric and chilli powder.

Cover and cook until they are done.

Garnish with coriander leaves.

Spices Dictionary

2009-06-29T17:13:00.007+05:30

Tamil- English

Annasipoo - Star Anise

Aattu kari - Mutton

Ellu- Sesame

Brinji Elai - Bay leaf

Elimicha Pazham- Lemon

Draksai - Grapes

Inji- Ginger

Iral- Shrimp , prawn

Jathikai- Nutmeg

Jeeragam- Cumin Seeds

Kadala Paruppu- Gram dhal

Kadalai- Chick Pea

Kadalai Maavu- Gram(chick pea) Flour

Kadugu- Mustard

Kambu- Millet

Karuvepillai- Curry Leaves

Kasa kasa- Poppy Seeds

Kathrikai - Brinjal /Eggplant

Kodai Milagai- Capsicum

Kollu- Horse gram

Kothamalli- Corriander leaves/Cilantro

Kovakai- Ivy Gourd

Kozhi - Chicken

Kungumapoo- Safforn

Lavangam- Clove

Manga- Mango

Manjal- Turmeric

Meen- Fish

Milagu- Peppercorns

Mundiri Paruppu- Cashew Nut

Murungai keerai- Drumstick leaves

Murungaikai- Drumstick

Nei- Clarified Butter

Nellikai- Gosseberry

Palaa Pazham - Jackfruit

Paruppu- Lentils

Pasala Keerai- Spinach

Pattai- Cinnamon Stick

Pasi Paruppu- Moong Dhal

Pavakkai- Bitter Gourd

Peerkangai- Ridge Gourd

Perugayam- Asafoedita

Perumjeeragam/Sombu- Fennel Seeds

Poondu- Garlic

Pottu Kadalai or Odhacha kadalai- Fried Gram dhal

Pudhina- Mint

Puli- Tamarind

Puzhacha keerai- Sorrel Leaves

Rava- Semolina

Sakarai- Sugar

Shakaraivelikazhangu- Sweet Potato

Semiya- Vermicelli

Sivappu Milagai- Red Chilli

Sorakai- Bottle gourd

Sukku- Dry Ginger

Thakkali- Tomato

Thengai- Coconut

Thulasi- Sacred Basil

Thuvaram Paruppu- Toor Dhal

Uppu- Salt

Uralai Kizhangu- Potato

Vazhai Poo- Plantain Flower

Vazhai Pazham- Banana

Vellam- Jaggery

Venthayam- Fenu Greek

Vengayam- Onion

Verkadalai- Peanut

Yelakkai- Cardamom

Attur Meat Curry

2009-06-29T17:02:00.002+05:30

Attur is my native place, In my place mutton curry is very spicy and delicious.

I like to share this recipe with you all.

Ingrediends:
மட்டன்(mutton) – அரை கிலோ
வெங்காயம்(onion) – 2
தக்காளி(tomato) – 2
மஞ்சள் தூள்(Turmaric Powder) – 1/2 ஸ்பூன்
சின்ன வெங்காயம்(small Onion )– 100g
இஞ்சி பூண்டு விழுது(ginger garlic paste) – 1/2 tsb
எண்ணெய்(oil) – தேவையான அளவு
உப்பு(salt)– தேவையான அளவு

மசாலாவுக்கு(Masala):
மிளகு(pepper) - 1 ஸ்பூன்
சீரகம்(cumin seeds) - 1 ஸ்பூன்
சோம்பு(fennel seeds) – 1/2 ஸ்பூன்
வரமிளகாய்(Red Chilli) – 4
மல்லித்தூள்(அ)முழு மல்லி(coriander powder) – 1 ஸ்பூன்
பட்டை(Cinnamon stick) – 1
கிராம்பு – 2
முந்திரி (cashew)– ஐந்து
ஏலக்காய்(Cardamom) – 3
தேங்காய்(coconut ) – பாதி (ஒரு மூடியில்)
இஞ்சி(Ginger) - நெல்லிக்காய் அளவு
பூண்டு(Garlic) - 5-6 பல்

Method:

முதலில் மசாலாவுக்கு உரிய மிளகு, சீரகம், சோம்பு, வரமிளகாய், மல்லித்தூள்(அ)முழு மல்லி, பட்டை, கிராம்பு, முந்திரி, ஏலக்காய், தேங்காய், இஞ்சி, பூண்டு என அனைத்தையும் சிறிது தண்ணீர் சேர்த்து நன்கு அரைத்து கெள்ளவும்.
ஒரு பாத்திரத்தில் மட்டன், மஞ்சள் தூள், உப்பு ,வெங்காயம், மற்றும் தக்காளியை போட்டு நன்கு பிசைந்து வைத்துக் கெள்ளவும்.
அதனுடன் அரைத்த மசாலாவையும் சேர்த்து நன்கு பிசைந்து வைத்துக் கெள்ளவும்.
கலந்து வைத்த மட்டன் கலவையை 10-15 நிமிடம் ஊறவைக்கவும்
ஒரு கனமான வாணலியில் எண்ணெயை ஊற்றி எண்ணெய் காய்ந்ததும், சின்ன வெங்காயம், இஞ்சி பூண்டு விழுது இரண்டையும் நன்கு வதக்கி அதனுடன் ஊற வைத்த மட்டன் கலவையையும் சேர்த்து சிறிது நேரம் நன்கு வதக்கவும்.
தண்ணி தேவைபட்டால் சிறிது ஊற்றி நன்கு வேகவிட்டு புதினா கொத்தமல்லி தழை தூவி இறக்கவும்.

Chicken Kuzhambhu-Restaurent style

2009-06-29T16:31:00.004+05:30

Ingredients: For Paste
6 nos Dry red chili
2 tbsp Coriander Seeds
1 tsp Raw rice
1 tsp Black pepper corns
1 tsp Cumin Seeds

½ tsp Fennel Seeds
1 tsp Poppy Seeds
1 tsp Split roasted grams(pottukadalai)
1 no Cinnamon (1/2 " stick)
2 nos Cloves
1 no Cardamon
1 tsp Dry coconut flakes

Kuzhambhu:
2 nos Onions (finely chopped)
1 no Tomato (chopped)
1 no Green chili (finely chopped)
4 clove Garlic (crushed)
1 inch Ginger (crushed)
1 no Cornish hen (or use 1 pound regular chicken)
½ tsp Turmeric powder
1 tbsp Fresh ground coconut paste (diluted with water)
2 no Bay leaf (small)
2 no Dry red chili (for tempering)
½ tsp mustard seeds
4 tbsp Oil (sesame oil preferred)
1½ tsp Salt (or to taste)
2 stks Coriander leaves (chopped for garnishing)
10 nos Curry leaves

Method:

Masala Paste :

Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds+ raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.

Kuzhambu :

Heat sesame oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes. When the meat turns all white, add the turmeric powder, our ground masala powder and saute. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point). Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils. Garnish with coriander.

Serve Hot with Rice.

Chettinadu masala Siyam

2009-06-29T10:55:00.004+05:30

Ingredients:

Raw rice, - 21/2 cups

Urad dhal - 11/2 cup

Grated coconut - few tbsp

Chopped onion - 1 med size

Mustard seeds - 1 tsp

Curry leaves - a few

Method:
1.Soak rice and dhal together for few hours and grind it to form a smooth batter
2.Heat oil in a pan, splutter mustard seeds, and fry curry leaves ,onions and coconut until light brown or raw smell disappears.
3.Add this to the batter, add salt and mix well.
4.Heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches

Coconut Cake

2009-06-29T10:33:00.003+05:30

Ingredients:
3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten .

Frosting:
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Method:

Cake:Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Frosting:

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Coffee Cake

2009-06-29T10:26:00.001+05:30

Ingredients:
1/2 cup chopped pecans, divided
1/3 cup raisins
1/4 cup sifted powdered sugar
1/4 cup margarine or butter, softened 1 teaspoon ground cinnamon
1 teaspoon vanilla
One package of 8 refrigerated breadsticks
Vanilla Glaze (recipe below)

Method:

Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla.

Unroll breadsticks, but do not separate. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise then seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly and shape into a circle on ungreased baking sheet. Seal ends.

Bake in 350° oven 20 to 22 minutes or until golden. Cool slightly.

Drizzle coffee cake with Vanilla Glaze.

Sprinkle with remaining nuts and serve warm. Coffee cake recipe makes about 8 servings.

Vanilla Glaze:

In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over coffee cake.
More Coffee Cake Recipes

Chettinadu Vegetable pirattal

2009-06-26T17:37:00.004+05:30

Ingredients:
2 Potatoes
2 Carrots

1 Onion

1 Tomato

1/2 Cup peas

1/2 Cup coconut (shredded)

2 Garlic flakes

1 tsp Fennel seeds

1/2 tsp Poppy seeds

5 Red chillies

1/2 tsp Red chilli powder

1/2 tsp Turmeric powder

1 tbsp Roasted gram

Green curry leaves

Salt to taste

Oil for frying

Method:

Grind fennel seeds, poppy seeds, gram, red chillies and coconut to make a paste.
Peel the potatoes and carrots.
Cut potatoes, carrots, tomatoes and onion into pieces.
Boil carrots and potatoes for 10 minutes one by one.
Drain all the water.
Heat the oil and add green curry leaves.
Add onions and tomatoes.
Mix peas and stir it.
Add boiled carrots and potatoes.
Mix turmeric powder, red chilli powder and salt.
Now add grinded paste.
Turn over the mixture well.
Cook till the mixture turns thick like gravy.
Vegetable Pirattal is ready.

Chettinadu Cauliflower curry

2009-06-26T17:09:00.002+05:30

Ingredients:

230 ml - coconut milk

3 - baby potatoes, unpeeled and quartered

2 - tomatoes, peeled and chopped

2 - medium onions, sliced

1 1/2 tsp - black peppercorns

1 tsp - fennel seeds

3 - large dried red chillies

3 tbsp - ghee

1 1/2 tbsp - grated ginger

1/2 tsp - hot red chilli powder

1/2 tsp - grated nutmeg

1/2 cup - tomato paste

5 - curry leaves

1 1/2 tbsp - lime juice

1 - medium cauliflower washed, stems removed and cut into medium florets

Method:

Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
Heat ghee in a large work. Saute onions until light brown.
Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
Add cauliflower florets and stir fry for 3-4 mins.
Add all the remaining ingredients except cauliflower.
Add the cauliflower when the potato is half cooked.
Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
Do not overcook the cauliflower.

Chettinadu Tomato Chutney

2009-06-26T17:06:00.002+05:30

Ingredients:
1 Medium Onion.
4 Roma Tomatoes
4 red chillies.
3 spoons of light Coconut Milk.
Salt
Curry Leaves.
Green Onions to garnish.
Seasoning:
Mustard, Broken Urad Dhal, Curry Leaves.

Method:

Chop the onions and tomatoes in to long slices.
In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
Saute for a few seconds and add the chopped onions.
Saute again till the onions are pink and then add the tomatoes.
Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
Serve with Dosa.

Potato Chips

2009-06-26T16:52:00.002+05:30

Ingredients:
6 or more medium potatoes
Oil or fat for deep frying
Salt.

Method:

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour.

Ice water is best, but you can set the whole bowl in the refrigerator if you wish.

Dry well by shaking them in a towel.
Fry in hot oil until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly.

These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Samosa

2009-06-26T16:36:00.002+05:30

Ingredients :

Potato : ½ kg

Maida : 1 cup

Ghee : a little

Ginger : 4 pieces

Green chilli : 4

Cumin : ½ spoon

Pepper powder : a little

Coriander leaves : a little

Salt : as needed

Oil : as needed

Method :

Stuffing
Cut ginger, green chilli , coriander leaves finely.Boil potatoes in water, remove the skin and mash.Heat a little oil in a frying pan.Add green chilli, ginger, coriander leaves, potato, salt and set aside.
Knead maida, salt with water to form a dough.Make small balls of the dough, flatten to circles or triangular shapes.Place the stuffing in them and close the ends.Keep them aside for sometime.Heat oil in a frying pan.Add the samosas and fry them till they are golden.
Note: cauliflower, peas, onion, carrot can also be added.

Peanut Burfi

2009-06-26T15:47:00.004+05:30

Ingredients:

Peanut-1cup

Sugat -3/4cup

cardamom Powder- a pinch

pure ghee-1tsp

Method:

1. Roast peanuts for about 15 minutes on a medium flame until you get a pleasant aroma. At this point the peanuts must be very easy to peal.
2. Powder sugar fine in the mixer/blender.
3. Peal the roasted peanuts, add (pealed) cardamom and crush them fine in a mixer/blender.
4. In a shallow bowl on the flame, take 1 teaspoon of pure ghee. Add powdered sugar and keep stirring on a medium flame.
5. When sugar powder melts completely switch off the flame and add powdered peanuts.
6. Stir this mixture and when well mixed, spread this mixture on a wooden board.
7. Roll this with chapathi roller & cut into pieces immediately.

Sesame Balls (Ell Urundai)

2009-06-26T15:13:00.004+05:30

Ingredients:

Black sesame seeds - 1 cup

Ragi Flour-2 Cup

Jaggery - 1/2 cup

water -1/2 Cup

Cardamom powder - a pinch [Optional]

Method:

In a Pan fry the sesame(ell) till good smell comes out.

Then add water in ragi flour mix it well, make sure that batter will not be watery.

Make Dosa with that Batter.

Mix well both fried saesame(ell) and this dosa using grinder or mixie.

While grinding add jaggery as per your need.

Add a pinch of cardamom powder with that for good smell.

Then Make in to Round balls.

Rava Laddu

2009-06-26T15:06:00.003+05:30

Ingredients:

Rava : 1cup

Sugar: 1cup(can increase or decrease based on your wish)Ghee : 3/4cup

Cardamom: 4-5

Cashew and Raisin:few

Milk :1/4 cup

Method:

First fry in ghee Cashew and Raisin,remove it and fry rava in same ghee nicely.

Powder Cardamom and Sugar coarsely.Now add this sugar &fried nuts to rava,make into round balls.

If you feel dry sprinkle some milk to get the shape.

Pista Ice Cream

2009-06-26T12:55:00.001+05:30

Ingredients:

3 cups milk

3/4 cup sugar

5tbsp corn flour (cornstarch)

Few drops vanilla essence

Few drops yellow and green color

1 cup creamCrushed pista

Method:

Boil milk and add cornstarch dissolved in little water.

Cook till thick.Add sugar. Remove milk from gas and cool it.Add vanilla essence and colors in it.

Beat it a lot and add cream in it.

Keep it in the refrigerator for 1 hour.Beat it again.

Then add crushed pista in it. Now cool it in a freezer.

Eggless Paneer Cake

2009-06-26T12:47:00.006+05:30

Ingredients:

1/2 gallon Paneer

pinch of cooking soda

1/4 tsp. rava (sooji)

1/4 tsp. maida

1 cup sugar

cardamom powder
Method:

Add sooji,Paneer,maida, soda, 1/2 cup sugar. Mix all very well.In a non-stick pan, lightly grease with butter and put on low heat. Add the paneermixture.

Cover and let cook.when one side is light brown, remove the cake on a plate and slide it back to thesame pan to cook the other side to brown.Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1cup water.

Add cardamom powder. When the paneer cake is done, pour hot chashni(sugarsyrup) on the top, while it still is in the heat.

Cover and let cook in slow heat for a minute.

Then off the heat and let the paneer cake cool in the room temperature.

Cut into slices and serve.

Chappathi

2009-06-26T11:54:00.003+05:30

Ingredients:

Wheat Flour (200 grams)
Water (150 ml)
Salt
Oil or Butter

Method:

Put the wheat flour on a Clean and flat surface
Add 1.5 spoons of salt to the flour
Make the flour like a crater and add water and mix them
Knead the dough till it becomes smooth(nearly gets to this shape in 10 to 12 mins)
Make the dough into small lemon sized balls
Roll out the wheat balls and stretch tho even thickness
Sprinkle wheat flour when rolling to avoid sticking to the surface or roller
Stretched chappathi base preety much looks like this

On a non-stick heated pan add very little oil or butter and put the chappathi base
It slowly starts bulging and ends become browner, now flip to the other side and do the same
Now pick the chappathi and put it on direct flame so it puffs
Your chappathis are ready

Naan

2009-06-26T11:34:00.004+05:30

Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)warm milk for kneading.

Method:
Sieve together dry ingredients into a large rimmed plate.
Add butter curds, oil and crumblewith fingers.
When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly.
Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.Place on a pre-warmed griddle (tawa).
Apply water on the top part with hands invert naanand stick to griddle.Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals).
Serve hot with a blob of butter on it.

Aloo Paratha

2009-06-26T11:18:00.001+05:30

Ingredients:

chapati atta - 200 gms
jeera - 1 tsp
chilli powder - 2 tsp
turmeric powder - 1/2 tsp
yoghurt (dahi) - 3 - 4 tbsp
cooking oil - 2 tbsp
potato - 2 - 3 medium sized
salt to taste

Method:

Boil 2 - 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta.
Add jeera, chilli powder, turmeric powder and salt.Mix it well.
Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
Add little water tomake a soft dough.
Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while.
Then just apply a little oil by four fingersand fold it into half.
Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee.
Turn it and again apply oilor ghee on other side.
Keep turning simultaneously until it gets golden brown.Ready

Fish Cutlet

2009-06-26T11:14:00.002+05:30

Ingredients:

1 tin of tuna fish

1 large onion, chopped

1/4 piece ginger, chopped

3 cloves garlic, chopped

2 green chillies chopped

One small bunch cilantro, chopped

1 tsp garam masala & cayenne pepper

Salt to taste

Bread crumbs

2 eggs, beaten well

1 large potato boiled and mashed

half a cup of cooked peas

Method:

Fry the fish in some oil, till slightly brown, with some salt and garam masala andkeep aside.

Fry the onions till brown.

Add the ginger and garlic and fry for a while.

Add the salt and garam masala andfry some more.

Then add the green chillies and cilantro and stir for a little while Add the onionmasala from step 5, peas and the mashed potato to the fish and mix well.

Shape into cutlets. Heat oil in a deep frying pan.

Take one cutlet at a time, dip inegg, then dip in the bread crumbs.You may repeat this step for crisper cutlets. Deep fry the cutletsDrain them on paper towels .

Serve hot with an onion salad and mint / tamarind.chutney.

Crab Soup

2009-06-26T11:03:00.003+05:30

Ingredients:

1/2 kg crab meat, cooked and flaked, cartilage removed

1-1/2 cup chicken stock

2 cups water

2-1/2 cups tomatoes, chopped

3/4 cup chopped celery

3/4 cup onion (chopped fine)

1 cup corn kernels

1 cup peas

For Seasonings:

1 teaspoon seasoning (a dash paprika and celery)

1 bay leaf

1/4 tsp pepper

1 tsp lemon juice

Method:

Put chicken stock, water, tomatoes, celery, onion, and seasonings in a vessel, andbring to a boil.

Simmer for about 20-30 minutes.

Add corn and peasSimmer 10 minutes more (or till the corn is cooked).Add crab meat; simmer until heated through.

Remove bay leafServe hot

Masala Crab Curry

2009-06-26T10:52:00.003+05:30

Ingredients:

Big size Crab - 6 pcs

Onion paste - 1/4 cup

Ginger Garlic paste - 1/4 cup

Tomato Puree - 1/2 cup

Curd - 1/4 cup

Water - 1 cup

Whole Jeera - 2 tsp

Bay Leaf - 2 nos

Garam Masala Powder - 2 tsp

Turmeric powder - 2 tsp

Salt as per taste

Fresh Coriander for garnish

Method:

Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.

Heat a pan add bay leaf, jeera and whole garam masala in it.

Add onion paste,garlic ginger paste, tomato puree in it.

Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.

Mix all and fry them till it removes oil.

Add water in it. Cover it for 10 minutes in aslow flame.

Garnish it with coriander leaves and serve hot .

Crispy Onion Chips

2009-06-26T10:06:00.002+05:30

Ingredients:

2 large onions , peeled

75 g flour

2 Tbsp corn starch

½ tsp baking powder

a pinch of paprika

½ tsp sugar

1 egg , beaten

120 ml milk

1 ltr vegetable oil

salt and pepper , to taste

Method:

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife.

Now separate them into rings and place them on a trayCombine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.Add the eggs to the milk and whisk together.

Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy.

Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork.Let them cook in small batches, so they won't stick together.

When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.serve hot

Banana Bread

2009-06-26T09:49:00.002+05:30

Ingredients:

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, at room temperature, plus more for preparing the pan

1 cup sugar

3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)

1/2 cup toasted walnut pieces

Method:

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.

Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.

Cool the bread in the pan on a wire rack for 5 minutes.

Turn the bread out of the pan and let cool completely on the rack.

Wrap in plastic wrap. The banana bread is best if served the next day.

Chocolate Chip Cookie

2009-06-26T09:31:00.005+05:30

Ingredients:

1/2 cup (1 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 (12-ounce) bag semisweet chocolate chips, or chunks2

1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon fine salt

Method:

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.)

Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans.

Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.

Transfer hot cookies with a spatula to a rack to cool. Serve.

Herbal Health Tips

2009-06-25T17:22:00.001+05:30

Skin Cleanser:
Found in your own kitchen is a simple, chemical free cleanser – good oil’ unboiled milk. All you need to do is dip a piece of cotton wool in milk and wipe your face with it. It also cleans unseen dirt and goes down into your pores. Another fine cleanser is almond oil, especially effective in protecting the delicate skin under the eyes.

Skin Moisturizer:
For normal skin care, you can take 1 cup of yogurt, 1 tablespoon orange juice and 1 tablespoon lemon juice and mix it into a paste. Apply it on your face as a mask and keep it on for 15 minutes. Then clean it off with a wet tissue watch your complexion glow. For dry skin, you could use a mixture of cooked oatmeal and honey; it will not only help moisturize the skin but also acts as a good cleansing agent.

Skin Nourishment and Bleach:
For nourishing your face try a protein mask. You can prepare this mask by first soaking 1 tablespoon urad dal and 4 almonds in water overnight and then grinding them into a paste. You can then apply this protein mask to your face and wash it off after half an hour. This exceptional protein mask will not only nourish the skin but also bleach it.

Wrinkle Prevention and Softer Skin:
To prevent wrinkles and soften your skin, you could try pure castor oil; it is known to slow down the aging process of the skin.
Skin Conditioner:Another simple and excellent skin conditioner that can be made out of 1 tbsp. honey blended with 2 tbsp. cream (of milk). Leave it on for a few minutes and wash it off. It works like magic.

Skin Blemishes:
For skin blemishes, you can try rubbing a raw potato on your face.

Sun-Protection Lotion:
It’s summer time. Time to cool off. So let’s wind up with a good home-made sun-protection lotion. Take cucumber juice and equal amounts of glycerin and rose water and make a concoction. This should be refrigerated. Try it, it’s really cool.

Kerala chicken Curry

2009-06-25T14:06:00.020+05:30

Ingredients:

1 pound chicken ( with bones cut in to pieces)

4 tbs oil 1 tomato ( chopped)

1 tsp cumin seeds and musturd seeds 1/2 tsp turmuric powder

salt

For Masala:

2 tbs oil

1/2 cup chopped shallots ( u can use red onion )

1/4 cup fresh grated coconut

8 curry leaves

1/4 cup cilantro ( optional)

2 tsp pepper corns

1 tsp fennal seeds

4 cardamom pods

4 cloves

1 inch cinnamon stick

1 tsp red chilli powder

1 tsp coriander powder

Method:

Heat 2 tbs oil in a pan add chopped shallots ( or onions) roast on a low flame until brown.Now add cardamom pods , cloves , peppercorns ,fennal seeds, cinnamon ,curry leaves and fresh grated coconut , to the above browned shallots , roast everything on a low flame until coconut is brown ( make sure not to burn), then add chilli powder and coriander powder fry for 1 min.Grind all the above browned masala with 1/4 cup water and cilantro ,to a smooth paste and keep aside.Now heat 4 tbs oil in a preassure cooker , add cumin seeds and musturd seeds,then add chicken pieces , salt and turmuric ,mix everything and cook for 2min.Then add ground masala paste and chopped tomatoes to the chicken , mix and cook on low flame for 5 min.Now add 1-1/2 cup of water to the chicken mixture , cover and cook for 2 wistles(until chicken is cooked completely ) and gravy is thick.Done , serve hot.

Palak Paneer

2009-06-25T13:56:00.003+05:30

Ingredients:

Palak 2 cups(chopped)

Kasuri menthi 4-5 tbsp

Onions 2

Panner 10-15 small cubes

Zeera 1 tbsp

Cinnamon 1

Clove 1

Garam masala 1/2 tbsp

Red chilli powder 1/4 tbsp

Ginger garlic paste 1/2 tbsp

Lemon juice 2tbsp

Method:

Chop onions and fry till onions turn pink in colour.Cool it and grind to a fine paste
Blanch palak and kasuri menthi and grind it to smooth paste.
Deep fry panner cubes and keep aside.
Heat oil add clove,Cinnamon,zeera and ginger garlic paste.Saute till ginger garlic paste is cooked.
Add brown onion paste and saute till oil comes out.
Add salt,garam masala powder and red chilly powder.Saute for 2 mins.
Then add palak paste and if needed add little water.
Cook on a low flame for 3-4mins and add panner cubes
Cook till gravy is little thick.
Just before serving add lemon juice.

Paneer Peshwari

2009-06-25T12:54:00.007+05:30

Ingredients:

Panner cubed 250gms
Onion chopped 1
Tomatoes chopped 1
Onion sliced 1
Tomatoes sliced 1
Capsicum sliced 1
Green chillies chopped 2
Oil 3-4tbsp
Jeera 1tsp
Ginger garlic paste 1tbsp
Turmeric powder 1/2tsp
Jeera powder 1/2tsp
Garam masala powder 1/2tsp
Kasoori menthi 1 tsp (roast on a hot tawa for 10-15 secs.Remove and crush in between hands)
Pepper powder 1/4 tsp
Boiled cashew paste 1 tbsp (boil 5-6 cashew and then grind to a paste)
Butter 1 tbsp

Method:

Heat oil in a kadai,add jeera and allow it crackle
Then add chopped onions and saute until light brown colour.
Add ginger garlic paste and chopped tomatoes.
Cook till oil comes out.
Mix turmeric powder,jeera powder,garam masala powder and pepper powder with 2 tbsp of water and add to the gravy.
Now add green chillies and saute for 2 minutes.
Then add sliced onions,sliced tomatoes,capsicum and 8-10 tbsp of water.
Mix and cook for 2-3 minutes.
Add cashew paste and salt taste.
Cook for another 4-5 minutes.
Lastly add crushed kasoori menthi and paneer cubes and cook for another 5 minutes or until panner is soft.

Egg Fried Rice

2009-06-25T12:50:00.003+05:30

Ingredients:

Basmati rice 500gms

Eggs 3

Onions 1

Green chillies 2

Ginger 1"piece

Cinnamon 1

Clove 2

Bay leaf 1

Pepper powder 1 tbsp

Salt as per taste

Oil 4 tbsp

Method:

Beat egg and add pepper.Make a big omelet and cut it into small pieces.
Heat oil,add all the masala.Saute till they are fried.
Add onions,ginger and green chillies.Saute till they are pink in colour.
Now add rice to the above mixture and mix thoroughly.

Dates Cake

2009-06-25T12:36:00.004+05:30

Ingredients:

All purpose Flour 1 cup

Dates 18 dates

Milk 3/4 cup

Egg 4nos

Sugar 3/4 cup

Oil or Butter 1/2 cup

Baking soda 1/4tsp

Method:

Soak dates in warm milk for 2-3hours ( i used fresh dates)
Grind it to fine paste with sugar.Add oil,egg and milk,mix thoroughly.
Mix all the dry ingredients and slowly add the above mixture and mix thoroughly.
Sprinkle walnuts on the top.
Preheat oven to 230 c and bake for 45 minutes and check with a tooth pick and if it comes out clean then the cake is done.
Cool it on a wire rack.

Madras Meat Curry

2009-06-25T12:20:00.001+05:30

Ingredients:

1 1/2 lbs Beef round steak
2 tbsp Vegetable oil
1 large Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chiles, seeded, finely-chopped
2 Dry red chiles, seeded-crushed
1 Inch piece fresh gingerroot-grated
2 Garlic Cloves, Crushed
2 teasp Ground coriander
2 teasp Ground turmeric
4 tbsp Water
4 tbsp Tamarind nectar, see note-below
Salt to taste
Coriander leaves to garnish

Method:

1. Cut beef into 1-ich cubes.

2. Heat oil in a large heavy saucepan, add beef and cook until browned all over.

3. Remove with a slotted spoon and set aside.

4. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown.

5. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes.

6. Return beef to pan, add water and cover.

7. Simmer 1 hour.

8. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender.

9. Serve, garnished with lettuce leaves.

10. Serves Note: tamarind nectar: soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp.

11. Store in refrigerator up to 1 week.

12. Tamarind nectar is also available commercially

Beef and Potato Curry

2009-06-25T12:19:00.000+05:30

Ingredients:

2lbs Boneless beef stew meat
3/4teasp Salt
1teasp Tumeric
8tbsp Veg oil
2Yellow onions, finely chopped
5 cl Garlic, minced
1teasp Minced fresh ginger
4tbsp Cumin
1 tbsp coriander
1 tbsp Paprika
1teasp Cayenne
1 teasp Cardamon
1 tbsp chopped fresh cilantro
4 med Potatoes, peeled, quartered
5 cup Water

Method:

1. In a bowl, mix beef, salt and tumeric.
2. Heat oil in a pot on medium.

3. Add onion, garlic and ginger and sautee 3 min. add the beef mix and spices and sautee 5 min. add the water, cover and simmer til beef tender.

4. Add potatoes and simmer another 20 min

5.Serve Hot

Strawberry Jam

2009-06-25T09:40:00.000+05:30

Ingredients:

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Method:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.

Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.

Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Honey Ice Cream

2009-06-25T09:35:00.000+05:30

Ingredients:

1cupMilk
4tbspHoney
4tbspSugar
3each egg yolks
8tbspcream (chilled)

Method:

1. Bring milk, honey, and half of the sugar to a boil. Remove from heat.

2. Whisk egg yolks and other half of the sugar until thick and light in color.

3. Very slowly pour 1/4 of the hot milk into the egg mixture while whisking vigoursly. This will *temper* the egg yolks - raising its temperature.

4. Add the mixture back to the remaining milk in the pot and heat on low, stirring continuously until it becomes thickened (should be able to coat a spoon). Do not boil as this will cook the egg yolks.

5. Pour the mixture through a fine strainer to remove any lumps.

6. Stir in the chilled cream and let the mixture cool.

7. Pour in a small ice cream container and freeze until set. You can also use an ice cream maker.

Corn Paneer

2009-06-25T09:28:00.001+05:30

Ingredients:

• 1 Cup Frozen Corn thawed in the microwave for 1 minute • 250gm Paneer (cubed)

• 2 large Tomatoes diced

• 1 tsp Coriander powder

• 1 tsp Jeera (cumin) seeds

• 1/2 tsp Haldi (turmeric) powder

• 3/4 tsp Lal mirch (paparika) powder

• 2 tsp Vegetable oil

Method:

•Mash the thawed corn in a blender/mixer till it turns into a thick paste.
•Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
•Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
•Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
•Reduce the heat and bring it to medium, add mashed corn to the vessel.
•Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
•Leave it on medium heat for about 10 minutes.
•Corn Paneer is ready.

Mushroom Sandwich

2009-06-24T10:04:00.000+05:30

Ingredients:

• 4 Toasted buns

• 4 Portobello mushroom

• 2 Garlic flakes

• 4 Leaf lettuces

• 1/2 Cup vinegar

• Mozzarella cheese

• 1 tsp Pepper

• Salt to taste

Method:

•Chop the garlic flakes.
•Mix olive oil, chopped garlic, vinegar,pepper and salt.
•Marinate Mushrooms in this mixture for 2 hours.
•Grill the marinated mushrooms till they turn soft.
•Spread chesse slice on buns.
•Top with a mushroom and lettuce leaf.
•Top with another bun.
•Grilled Mushroom Sandwich is ready.

Paneer Tikka

2009-06-24T09:30:00.004+05:30

Ingredients:
• 1/2 kg Paneer, cubed into 3 cm pieces
• 200 gms Plain yogurt
• 2 tsp Garlic paste
• 1 Lemon
• 1 Onion, sliced
• 2 tsp Ginger paste
• 1 tsp Chaat masala powder
• 2 tsp Tandoori masala
• 1 tsp Black pepper
• Salt to taste
• Few drops of red food color
• Cooking oil for brushing

Method:

•Mix together all ingredients except the ingredients for garnishing.
•Leave it aside for half an hour.
•Preheat oven to 350 degree F. Keep the paneer in a drip pan and bake for about 10 minutes.
•Remove and brush the paneer with oil and again bake for 10 minutes.
•Garnish with onion rings and lemon.
•Ready to serve.

Paneer Butter masala

2009-06-24T09:20:00.000+05:30

Ingredients:

• 250 gm Paneer

• 2 Onions (blanched and pureed)

• 2tbsp Butter

• 3 tbsp Tomato puree

• 1 tsp Ginger garlic paste

• 2 tbsp Cashew nut paste

• 2 tbsp Kashmiri chili powder

• 1 tsp Coriander powder

• 1 tsp Turmeric powder

• 1 tsp Garam masala

• 1 Cup Fresh cream

Method:

•Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
•Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
•Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
•Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
•Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
•Finally garnish it with fresh cream.
•Paneer Butter Masala is ready.

Jungle Cake

2009-06-23T15:45:00.000+05:30

Ingredients:

3cup all purpose flour
1teasp Baking soda
1/2teasp Salt
2cup Sugar
3Eggs, large
12tbsp Corn oil
1tbsp Rum, dark
1cup Crushed pineapple, undrained
1cup chopped walnuts
2 cup Bananas, mashed
1lbs Cream cheese
1cupButter, unsalted
3cup Powdered icing sugar
1teasp vanilla extract

Method:

1. Leave the cream cheese and butter to thaw at room temperature for 1 hour.
2. Lightly grease the sides of three 9-inch round cake pans.
3. In a large bowl, put together the dry ingredients: flour, baking soda, salt and sugar. Mix well.
4. Slightly beat the eggs.
5. Slowly add the corn oil and beaten eggs to the flour mix.
6. Mix gently until dry ingredients are moist. Use a spatula to fold carefully.
7. Fold in the rum, bananas, walnuts and pineapple. Mix well.
8. Preheat the oven to 350 degrees Farenheit.
9. Pour the batter evenly into the cake pans. Bake in the oven for 20-30 minutes. Insert a knife into the cake to find out if it is already cooked. If the knife comes out clean, then the cakes are done.
10. Remove from the cake pans and let cool in room temperature for about 1 hour. In a large bowl, use an electric mixer to beat together the cream cheese and butter until smooth and creamy.
11. Slowly add in the sifted powdered sugar, and continue mixing until light and fluffy.
12. Stir in the vanilla extract and set aside.
13. After the cakes have cooled down, spread the cream frosting on top of each cake. Carefully place each cake layer on top of the other. Frost the sides and top with the remaining cream cheese frosting. Sprinkle the top with a little cocoa powder for color. Refrigerate.
14. Serve chilled.

World's Craziest Restaurant

2009-06-23T10:51:00.005+05:30

Maldives-Under Sea:

The first-ever undersea restaurant in the world has been introduced at the Hilton Maldives Resort & Spa in April 2007. Ithaa (which is pronounced “eet-ha” and means “pearl” in the language of the Maldives, Dhivehi) sits five meters below the waves of the Indian Ocean, surrounded by a vibrant coral reef and encased in clear acrylic, offering diners 270 degrees of panoramic underwater views. This innovative restaurant is the first of its kind in the world, and is part of a US $5 million re-build of Rangalifinolhu Island, one of the twin islands that make up Hilton Maldives Resort & Spa. This re-build includes the construction of 79 of the most luxurious beach villas in the country as well as the Spa Village, a self-contained, over-water “resort-within-a-resort” consisting of a spa, restaurant and 21 villas

Belgium-In The Sky:

"Dinner in the Sky" is a Brussels based restaurant that serves dinner for up to 22 people… 150 feet in the air! The specially-designed table and chairs are lifted by a crane. Dinner anywhere in Belgium will set you back almost 8 thousand euros; other locations are also available. Remember, you must wear your seat belt, and don't drop your fork!

Italy-In Prison:

A restaurant situated inside the top security prison Fortezza Medicea in Italy is so popular that officials have since opened more branches. Serenaded by Bruno, a pianist doing life for murder, the clientele eat inside a deconsecrated chapel set behind the 60ft high walls, watch towers, searchlights and security cameras of the daunting 500-year-old Fortezza Medicea, at Volterra near Pisa. Under the watchful eye of armed prison warders, a 20-strong team of chefs, kitchen hands and waiters prepares 120 covers for diners who have all undergone strict security checks. Tables are booked up weeks in advance.

China-Complete Darkness:

The first dark restaurant in Asia is officially opened on the 23 December 2006. This restaurant, located in Beijing, China, has its interior painted completely black. Customers are greeted by a brightly lit entrance hall and will be escorted by waiters wearing night vision goggles into the pitch dark dining room to help them find their seats. Flashlights, mobile phones and even luminous watches are prohibited while in this area.
The meal will be taken in this environment with the complete loss of vision. By starving one's sense, your other senses are stimulated to full alert "all so the theory goes" and your food will taste like it's never tasted before. In case you are wondering about the washrooms, they are all brightly lit.

Lebanon-Buns and Guns:

For the love of God, GET DOWN! Ba-CHKOW! JESUS CHRIST! It’s…a turkey sub on French bread. But what’s that on the side?! GRENADES!!!!! Wa-BOOOOOOOMers! Grenades means potato wedges.
It’s that kind of playful double entendre that makes Buns and Guns the premiere Hezbollah-themed fast food chain in Lebanon. After a lengthy battle with competing chains Burgers and Lugers, Khomeini’s House of Schwarma and Fuck Israel!, Buns and Guns became known nationwide as the “home of the AK-47 Kalashnikov” which you may be perplexed to learn is a beef sandwich.
And at Buns and Guns, it’s not just the item names that get your adrenaline pumping. They’ve gone all out to provide a dining experience as akin as possible to fighting for your life on a bomb-scarred battlefield in the DMZ. Special touches include chefs sporting battle helmets, sandbags out front, and menu items like the “Claymore” pizza, topped with peppers, onions, mushrooms, olives, corn and tomato. Pull one of the gooey slices away and watch as vegetarian entrails slop off onto your camo tablecloth! KaBLOOEY! Just don’t step on it!

And to make your dining experience all the more visceral, all Buns and Guns establishments play a continuous loop of rifle fire, mortar fire, and explosion sounds to eat by. And if any of the wait staff happen to have Post-Traumatic Stress Disorder, who knows what kind of exciting outbursts that could elicit? It’s the only restaurant in Lebanon guaranteed to seamlessly integrate into your daily routine of being bombarded with mortar shells.
The motto says it all: “A Sandwich Can Kill You.” Drop in today to find out how!

India- Graveyard Restaurant:

The bustling "New Lucky Restaurant" in Ahmadabad is famous for its milky tea, its buttery rolls, and the graves between the tables. Krishan Kutti Nair has helped run the restaurant built over a centuries-old Muslim cemetery for close to four decades, but he doesn't know who is buried in the cafe floor. Customers seem to like the graves, which resemble small cement coffins, and that's enough for him.
"The graveyard is good luck," Nair said one recent afternoon after the lunch rush. "Our business is better because of the graveyard." The graves are painted green, stand about shin high, and every day the manager decorates each of them with a single dried flower. They're scattered randomly across the restaurant - one up front next to the cash register, three in the middle next to a table for two, four along the wall near the kitchen.

Paneer Chilli

2009-06-22T14:23:00.003+05:30

Ingredients:

• 500 gm Paneer (Prepare small Paneer balls)

• 4 tbsp Corn Flour

• Green chilli (10 to 15 medium sizes)

• 2 tbsp Tomato Sauce

1 tbsp Chilli Sauce

• 2 tbsp Soya Sauce

• Salt to taste • Oil for frying

• 1 Green Capsicum (chopped)

• 4 Onions

Method:

•Mix Paneer balls with corn flour fry it in a kadai till it become brown.
•In a separate kadai, fry onions till brown.
•Cut green chilli into small pieces and add it to fried onion.
•Then put small pieces of capsicum and fry it for sometime.
•Add Fried Paneer to it.
•Then drop tomato/chill/soya sauce into kadai.
•Add salt also and stir it for 3/4 mints.
•Chili Paneer is ready.

Mushroom Chilli

2009-06-22T14:07:00.003+05:30

Ingredients:

• 400 gm Button Mushrooms

• 200 gm Capsicum

• 2 medium Onions

• 2 cm Ginger

• 6 flakes Garlic

• 4 tbsp Oil

• 1 tsp Chili Powder

• 2 tsp Dark Soya Sauce

• 2 tsp Vinegar

• 1 tbsp Corn Flour

• 1 cup Water

• Salt to taste

Method:

•Cut mushrooms into halves.
•Cut capsicums into halves, remove the seeds and cut into thin strips.
•Grind onion, ginger and garlic to a paste.
•Heat 4 tbsp of oil. Fry the ground paste.
•Add chili powder and ¼ cup water. Simmer till almost dry.
•Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•Add Soya sauce and vinegar. Mix corn flour with water and add.
•Bring to a boil, simmer for 1 minute.
•Serve Chili Mushroom hot with noodles or fried rice.

Shahi Paneer

2009-06-22T13:53:00.002+05:30

Ingredients :

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

1/2 cup milk, little salt, tomato sauce

Method:

Chop the paneer into 2" fingers.Heat half the ghee.

Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.Add 1/2 cup water and cool.

Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Puffed Rice Balls

2009-06-22T12:25:00.002+05:30

Ingredients:

Puffed Rice 4 cups

Jaggery 1/2 cup

Green Cardamom 1

Method:

Lightly bruise the cardamom.

Grate or pound the jaggery into small pieces.
Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.

When jaggery turns to thick consistency much like honey, remove from heat and add mamra. Stir quickly and thoroughly to stick all the mamra to the jaggery syrup.

While it is still warm, take handful of mamra mixture and make ladoo out of it with both the hands. Repeat the same with the remaining mamra mixture.

Store tight and they stay good for weeks.

Mushroom Chettinadu

2009-06-22T12:10:00.005+05:30

Ingredients:

12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
¾-1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste
1 tbsp Channa Dal (Split Yellow Peas)
3-4 Dry Red Chillies, halved (Adjust acc to taste)
1 tsp Black Pepper Corns (Adjust acc to taste)
1 tsp Mustard Seeds
Few Curry Leaves
1 tsp Oil

Method:

Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins).
Cool and grind them to smooth powder and keep aside.
Meanwhile, heat oil in a pan and add mustard seeds.
When they start to pop and splutter, add curry leaves and sauté for few seconds.
Now mix in chopped mushrooms and sauté on medium heat.
When they start to sweat add salt to taste, ground spice powder and mix well.
Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
Garnish with chopped coriander leaves and serve hot with Chapatti .

Chicken Pizza

2009-06-22T11:59:00.003+05:30

Ingredients:

Pizza base - 4v

Tomato sauce 100 ml

Onions(big) 3

Tomato 3

Capsicum 3

Chicken 125 grams

Cheese 20 gm

Pepper powder 1/2 tsp.

Oil

Method:

Boil the chicken in water with pepper and oil and after it is cooked make it into small bits.

Cut or shred the vegetables into desired size and shape.

Spread tomato sauce on the harder surface of pizza base. To this add onions, capsicum and tomato. Over this add the chicken pieces.

Top this with the onions, capsicum, tomato and the grated cheese.

Allow it to cook in a microwave/oven for 3-5 minutes.

Variation: Chicken sausages can be used in the place of chicken.

Vegtable Burger

2009-06-22T11:51:00.001+05:30

Ingredients :

Vegetable Steaks - 4
Tomato ketchup- 2 tsp
Sliced buns- 4, Dalda- 2 tsp
Onion-1 (cut into thin round slices)
Tomato- 1 (cut into thin round slices)
Carrot- 1 (cut into thin round slices)
Cabbage leaves- 4
Turmeric powder- 1/4 spoon
Salt,Butter- 2 tsp

Method:

Boil water in a pan add turmeric & salt to it.
Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes.
Then take the vegetables from the water and drain on paper towels.
Heat dalda in a pan and toast the buns.
Then apply butter & little ketchup to the inner sides of the buns.
Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.

Chinese Sour chicken Legs

2009-06-22T11:41:00.006+05:30

Ingrediants:

6 chicken legs

4 tbsp tomato sauce

2 tbsp vinegar

1/2 tsp soya sauce

1/2 tsp red chilli pwd

1/4 tsp black pepper pwd

salt to taste

1 big onion finely chopped

2 dry red chilli deseed & tear into pieces(or chopped green chillis)

1 tsp grated ginger-garlic (optional)

1 tbsp oil

Method:

Wash chicken and drain water completely.
Marinate the chicken with tomato sauce,vinegar,soya sauce,red chilli pwd and pepper pwd for half an hour.
Heat a vessel and add the marinated chicken and let the chicken cook in its own juices(dont add water.Cover and cook till the chicken absorbs all the spices and sauces.
Keep checking and stirring so that it doesnt burn.Meanwhile heat oil in a pan.
When hot add the onions,chillis and garlic-ginger and fry well on high heat stirring continuosly till well browned.
Add the fried chicken legs and stir fry for 4-5 mts till well roasted and coated with the onions.
Servw hot.

Nutritional Greens

2009-06-19T17:22:00.007+05:30

Make a habit of eating Keerai atleast twice a week.

Nutritional value of Keerai is twenty times more than in other vegetables.
Keerai is a valuable source of nutrients, rich in iron, calcium, vitamin A, anti-oxidants and veg proteins. Some leaves are believed to keep blood sugar levels low.

Siru Keerai (Tropical Amaranthus):

Ponnanganni Keerai :

Ponnanganni Keerai - Pink:

Pasalai Keerai(Spinach):

Paruppu Keerai:

Mulai keerai:

Manathakkaali Keerai:

Drumstick Leaves (Murungai Keerai:

Arai Keerai(Amaranthus Tritis):

Agathi Keerai:

Poha(Aval) Puttu

2009-06-19T17:11:00.002+05:30

Ingredients:

Aval (Poha) - 1 cup

Jaggery (vellam)- 1/2 cup

Coconut gratings - 1/4 cup

Cardamom Powder - 1/2 teaspoon

Cashew nuts – 10 Nos

Ghee – 4 teaspoon

Method :

Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder.

Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.In another vessel, put the jaggery and add ¼ cup water and bring to boil.

Allow to boil for five minutes. The syrup should not be too thick.

Add coconut gratings and the poha powder and immediately switch off the stove. Mix well.

Add cardamom powder, ghee and fried cashew nuts and once again mix well.

Gulab Jamun

2009-06-19T17:02:00.001+05:30

Ingredients:

Khoya (unsweetened) – 2 cups

Maida – ½ cup

Cooking soda – a pinch

Sugar – 2 cups

Oil for deep frying

Cardamom powder – ½ teaspoon

Rose essence – few drops

Method:

Mix khoya, maida and cooking soda. Sprinkle water little by little and make a soft dough.

Make a small size balls.Heat oil in a kadai. Keep the flame to minimum.

When the oil is hot enough, add five to six balls and fry till it become golden brown. Remove it. Fry all the balls like this.Put the sugar in a vessel and add two cups of water and bring to boil. Allow to boil for five to seven minutes. Remove from stove.

Add rose essence and cardamom powder.

Add the fried balls to the syrup. Allow to soak for atleast one hour.

Sweet Boondi

2009-06-19T16:52:00.003+05:30

Ingredients:

Besan flour – 2 cups (heaped)

Rice flour – two teaspoon

Cooking soda – a pinch

Oil for deep frying

Sugar – 2 cups

Water – 1 cup

Few drops of kesar colour

Cardamom Powder - 1 teaspoon

Method:

Mix flour and baking soda with little water to a smooth batter (Like dosa batter).

Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when light golden. Keep aside.

Repeat for remaining batter.

For syrup:

Put sugar and water in a vessel and boil. Add colour and boil till sticky (half string consistency) but no thread has formed. Add cardamom powder and mix.

Now add the boondi into the syrup and mix well. Spread it on a broad plate.

Sprinkle cardamom powder. When it is warm enough to touch, gently separate the Boondies by your fingers. Allow to cool. Store it in an air tight container.

Cherries and Melons

2009-06-19T16:34:00.006+05:30

Papaya:

Papaya is sweet and juicy and it offers numerous health benefits. It improves digestion, prevents heart disease, arthritis, lung disease, and eye disorders.
Papaya is an excellent source of vitamin A and C and a good source of fiber and folate.

Cherries:

Cherries can increase antioxidant levels, and an abundance of antioxidants may help slow the aging process. Cherries are also full of vitamin C, calcium, potassium, and fiber.
Fresh cherries are even better and may lower heart attack and stroke risk.

Watermelons:

Watermelons and Indian summers are made for each other.
High in water content and low in calories, watermelon is a cool option on a scorching afternoon. Melons are excellent food.

Jujube(Ezhandha Pazham):

Jujube also known as Red Date or Chinese Date is originated in China and have been cultivated for more than 4,000 years.

The fruit is a drupe, varying from round to elongate shape and from small gooseberry size to plum-size. There are hundreds of varieties available all over the world.

In Tamil Nadu, the fruits are in small round shape and mostly sold by vendors near the schools. Children eat these along with chilli powder and salt.

The ripe fruits are generally consumed raw, but are sometimes used for making candies, pickles and used in desserts.

Fruits are Healthy

2009-06-19T16:19:00.004+05:30

Mangos:

Mangoes are one of the most delicious and nutritious foods.
Mangos are an excellent source of vitamins A, C and E.

Naaval Pazham:

Jamun fruit, which is known in Tamil as Naaval Pazham or Nagapazham, also called as Java Plum, Black Plum, Jambul and Indian blackberry is a precious but humble fruit.
Chikoo Fruit:

Chikoo Fruit (called as "Sapota pazham" in Tamil Nadu) is a rich source of digestible sugar, protein, fibre and minerals like phosphorus, calcium and iron.

Pomegranate:

Pomegranates are not only delicious and beautiful, they’re also one of the most nutritious fruits we can eat. Pomegranates are being hailed as a super-food which can protect the heart.

Jack Fruit:

The jackfruit is Low in Saturated Fat, Cholesterol and Sodium and High in Vitamin C and Manganese. The seeds, known as breadnuts, are rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous.

Chikoo Milk Shake

2009-06-19T16:15:00.001+05:30

Ingredients:

Chikoo fruit - 2 Nos

Milk - 1 cup

Sugar - 1 teaspoon (optional)

Method:

Remove the skin and the seeds from the fruit. Cut it into medium size pieces.

Put it in a mixie along with sugar and grind it to a fine puree.

Then add the milk and run for one to two seconds.Ready

Papaya Milk Shake

2009-06-19T16:12:00.001+05:30

Ingredients:

Papaya fruit pieces - 1 medium cup

Milk - 1 small cup

Milk powder or cream - 1 tablespoon

Sugar - 1 teaspoon (optional)

Any desired essence - few drops (Optional)

Method:

Put papaya pieces along with sugar in a mixie and grind it to a smooth puree.

Then add milk and other ingredients and grind it for one to two seconds.

Delicious Milk Shake is ready.

Coconut Chutney

2009-06-19T16:08:00.003+05:30

Ingredients:

Coconut gratings – 1 cup

Green chilli – 3 to 4 Nos

Tamarind – a pea size

Chutney dhal (Pottu kadalai) – 1 tablespoon

Salt – ¾ teaspoon

Method:

Grind all the above to a fine paste and season it with mustard and curry leaves.

Curry Leaves Thokku

2009-06-19T16:03:00.003+05:30

Ingredients:

To Grind:

Kariveppilai (Curry leaves) - 2 cups

Tamarind - a small lemon size

Fresh ginger - a small piece

To Powder:

Bengal gram dhal - 1 tablespoon

Urad dhal - 1 tablespoon

Black Pepper - 1 teaspoon

Jeera - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Asafotida - A small gooseberry size

Red chillies - 8 Nos

Coriander seeds - 1 tablespoon

For seasoning:

Gingelly oil - 1/2 cup

Mustard - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Curry leaves - few

Salt - 1 teaspoon or as per taste

Method:

First grind the curry leaves, tamarind, ginger to a coarse paste.Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.

In a kadai pour the oil and when it is hot, add mustard.

When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt.

Fry the paste for five minutes on low flame.

Then add the ground powder and fry again for a few minutes.

The oil will float on top. Switch off the stove and cool it. Store it in a jar.

Mullangi(Radish) Chutney

2009-06-19T15:59:00.001+05:30

Ingredients:

Radish – 2 Nos Medium size

Green Chillies – 3 to 4 Nos

Bengal Gram Dhal – 2 tablespoons

Asafotida – A small pea size

Tamarind – A small gooseberry size

Coriander and curry leaves - few

Oil – 1 to 2 teaspoons

Salt – ½ teaspoon or as per taste

Method:

Remove the skin from the radish and cut it into medium size pieces.

Put one or two teaspoon oil in a kadai and fry asafotida and dhal till it become light brown.

Add green chillies, tamarind and fry for a while.

Finally add radish pieces along with few coriander and curry leaves for one minute.

Cool it. Add salt and grind it to a fine paste.

Bittergourd Curry

2009-06-19T15:49:00.002+05:30

Ingredients:

Bittergourd (long variety) – 2 Nos

Tamarind – a small lemon size

Tomato – 2 (medium size)

Jaggery powdered – ½ cup

Red Chilli Powder – 1 teaspoon

Turmeric Powder - 1/4 teaspoon

Asafotida Powder – ¼ teaspoon

Oil – 1 tablespoon

Mustard – ½ teaspoon

Jeera – 1 teaspoon

Fenugreek – ½ teaspoon

Curry Leaves - few

Salt – 1 teaspoon or as per taste

Method:

Soak tamarind in water and squeeze out thick juice of about one cup.

Cut the tomatos into big pieces and grind it to a fine puree.Slit the bittergourd, remove seeds and cut it into small pieces.

Put the bittergourd pieces in a vessel and add half cup water and cook on medium flame till it is soft.

Add tamarind juice and tomato puree, red chilli powder, turmeric powder, salt and stir well. Allow to boil.In a kadai put the oil and when it is hot add mustard.

When it pops up add jeera, fenugreek, asafotida powder, curry leaves and fry. (take care not to burn the fenugreek).

Add the cooked bittergourd-tamarind gravy to it and stir well. Allow to cook till it is semi liquid. Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame.

Then remove.

Coconut Rice

2009-06-19T15:46:00.001+05:30

Ingredients:

Raw Rice – 1 cup

Grated coconut - 1 cup

Red chilly - 2

Green chilli – 4

Bengal gram dhal – 1 teaspoon

Asafotida – ¼ teaspoon

Cashew nut – 1 tablespoon

Coconut Oil – 4 or 5 teaspoons

Mustard – Half teaspoon

Curry leaves – few

Salt – 1 teaspoon or as per taste

Method:

Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it.

Sprinkle one or two teaspoon oil over it.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown.

Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while.

Now add coconut gratings and fry for two/three seconds.

Add cooked rice to this and mix gently.

Garnish with coriander leaves.

Brinji Rice

2009-06-19T15:44:00.001+05:30

Ingredients:

Raw Rice – 2 cups

Onion – 2

Tomato - 2

Green Chillies - 4

Fresh Ginger – a small piece

Garlic – 8 cloves

Green Peas – ¼ cup

Carrot – 1

Beans – 4

Potato – 1

Cauliflower florets – ½ cup

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoon

Turmeric powder – a pinch

Ghee or Oil – 8 tablespoon

Bay Leaves – few

Cloves – 4

Cinnamon – few sticks

Salt – 1 teaspoon

Lemon juice – 1 teaspoon

Coriander leaves - few

Method:

Wash and soak the rice for 15 minutes. Cut the onion lengthwise. Slit the green chilli lengthwise. Chop the tomato, garlic and ginger.

Cut the vegetables into medium size pieces.In a pressure cooker put the ghee or oil and when it is hot, add bay leaves, cloves and cinnamon sticks.

Fry little and add onion, green chillies, garlic and ginger and fry till the onion turns transparent. Add tomato and fry for a while.

Add chilli powder, coriander powder, turmeric powder and salt. Stir well. Add the vegetables. Mix well. Now add the soaked rice and fry till it is hot to touch.

Add 4 cups of water and pressure cook for two whistles.

Garnish with coriander leaves.

Coriander Leaves rice

2009-06-19T15:29:00.002+05:30

Ingredients:

Rice – 1 cup

Fresh Coriander Leaves – 1 small bunch

Green Chillies – 2 Nos

Fresh Ginger – a small piece

Tamarind – a small gooseberry size

Urad Dhal – 1 tablespoon

Oil – 1 tablespoon

Mustard – ½ teaspoon

Salt – 1 teaspoon or as per taste

Method:

Cook the rice till soft (not too soft).In a kadai put one teaspoon oil and fry urad dhal till it becomes light brown.

Add green chillies split into two and ginger chopped and fry for a while. Add tamarind also and fry everything together. Cool it. Grind this to a coarse paste.

Before removing add coriander leaves chopped to this and grind it to a fine paste. In the Kadai put the remaining oil and when it is hot add mustard.

When it pops up, reduce the heat and add cooked rice, salt, ground coriander paste. Mix well keeping the flame to low. Once everything blended well, remove it.

Curry Leaves Rice

2009-06-19T15:24:00.002+05:30

Ingredients:

1 cup raw rice

To roast:

A handful of fresh curry leaves

2 red chillies

1 tablespoon Bengal gram dhal

1 teaspoon Urad dhal

¼ teaspoon black pepper

¼ teaspoon asafetida powder

1 tablespoon coconut gratings

For seasoning:

5 cashew nuts broken into small bits

2 tablespoon oil

1 teaspoon mustard seeds

Few curry leaves

1 teaspoon salt

Method:

Cook the rice till soft.In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.

Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.In a kadai put the remaining oil and when it is hot add the mustard seeds.

When it pops up, add cashew nuts and curry leaves and then add the cooked rice.

Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.

Mint Rice

2009-06-19T15:20:00.001+05:30

Ingredients:

Raw Rice - 2 cups

Coconut Milk - 1 cup

Big Onion - 1

Lemon Juice - 1 teaspoon

Turmeric Powder - 1/4 teaspoon

Salt - 1 teaspoon or as per taste

To grind:

Pudina leaves - 2 cups

Coriander leaves - 1/2 cup

Green chillies - 2 to 3 Nos

Fresh ginger - 1" piece

Garlic cloves - 2 Nos

For seasoning:

Oil - 4 tablespoon

Cinnamon stick - 2 small pieces

Cloves - 2 Nos

Cardamon - 2 Nos

Bay Leaf - A small piece

Fennel seeds (Sombu) - 1 teaspoon

Method:

Wash and soak the rice in water for about 15 minutes.Chop the onion.Grind Pudina, Coriander leaves, green chillies, ginger and garlic to a fine paste.Put a pressure cooker on the stove and add the oil.

When it is hot add cinnamon stick, cloves, cardamom, bay leaf and fennel seeds. Add chopped onion and fry till it become transparant.

Add Pudina leaves paste, turmeric powder and salt and stir fry for few minutes. Drain the excess water from rice and add to the seasoning. Mix well. Add coconut milk and three cups of water (Total measure of coconut milk and water together should be four cups).

Stir once again and close with lid.Pressure cook it for three whistles.When it is cooled, add lemon juice and mix gently. Garnish with few fresh Mint leaves and lemon wedges.Serve hot

Jeera Rice

2009-06-19T15:17:00.002+05:30

Ingredients:

Basmati Rice – 2 cups

Green Peas – 1 cup

Jeera – 2 teaspoons

Bay leaves – few

Ghee – 4 tablespoons

Salt – 1 teaspoon or as per taste

Method:

Soak rice in water for about 15 minutes.

In a pressure cooker put the ghee and heat it.

Add jeera and bay leaves and fry for a while. Then add green peas and stir fry for few seconds. And then add soaked rice and 4 cups of water along with salt.

Mix well. Close with lid and pressure cook for two to three whistles.

Wonderful Herb

2009-06-19T14:44:00.005+05:30

* Gooseberry :

The Indian Gooseberry known as Nellikkai in Tamil and Amla in Hindi is reputed to have the highest content of vitamin C.

It contains more Vitamin C than orange, lime, guava or sweet lime. About 100 gms of the edible fruit contains about 600 mg of Vitamin C. 8.75 mg of natural vitamin C complex from Nellikkai is equivalent to 100 mg of the most commonly used synthetic vitamin C.

It also contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. It helps in dilating the blood vessels and thereby reducing the blood pressure.

It also helps reduce blood sugar in diabetics. It is a powerful antioxidant agent. It cures acidity, ulcer and improve appetite. It is very effective in treatment of Eye and Heart diseases, Diarrhea/dysentery and Hair loss.

The tree is considered as a sacred tree in India.Above all, most important fact is the vitamin C content in Gooseberry does not diminish with cooking.So either go for a fresh fruit or cook it whatever way you like. Raw fruit is very sour when you bite it first but slowly you will get sweet taste when you munch it. Drinking water after munching the fruit is different sweet experience.

* Nannari:

‘Sarasaparilla,' a wonder herb, popularly known as `Nannari.' is a natural coolant and has a lot of medicinal qualities. The strength of this herb lies in its roots.

It has considerable effect to heal skin diseases and can decrease body temperature, rejuvenating the body. Apart from these, Sarasaparilla is effective for inflammations of liver and spleen, urinary disorders, wheezing, anaemia and rheumatoid arthritis.

Nannari root is available in Sidda Medical shops. We can put the root in a pot of water and use that water for drinking purpose. Nannari concentrate or the syrup is available in all shops. We can make a herbal drink.

In a glass of cold water, add one or two teaspoons of lemon juice and two to three tablespoon of Nannari syrup and mix well. If you want, you can add a teaspoon of sugar or palm sugar to the juice.

*Mudakathan Keerai:

Mudakathan Keerai in Tamil is known as Indravalli in Sanskrit. Its botanical name is Cardiospermum halicababum and belongs to the soapberry family. It is a woody perennial climbing plant with large ornamental seed pods that resemble balloons.

Hence it is called Balloon Vine in English.Originating from Tropical Asia, Africa and America, it is named as weed in some countries because of its past growing nature and obstructing sunlight to other plants.But in India, it is not growing in large (it grows only near river beds and other wetlands) and it is used as a herb in Ayurvedic and other Indian medicines for treating Gout , Rheumatoid arthritis, Skin diseases, Cough, Nervous disorders, Piles, Muscle wasting, Dysentery, Diarrhea, etc.

Even though it has lot of medicinal values, it is not used in regular cooking because it is rare to find and tastes slightly bitter.

However, in Tamilnadu, you will get this keerai fresh in the morning hours in the vegetable market.To reduce the rheumatic pain, Kashayam is very effective.

To make Kashayam, put a handful of Mudakathan Keerai along with two cups of water, a tablespoon of jeera and a pinch of turmeric powder in a vessel and bring to boil. Allow to boil for five to ten minutes and strain it. Adding this keerai to one’s diet at least twice a month will definitely help in curing joint pain.It tastes slightly bitter when fresh, but when cooked, you will not feel the bitterness. Normally, people make dosa with this keerai.

Marinated Grilled Shrimp

2009-06-19T14:12:00.002+05:30

Ingredients :

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers

Method :

Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.
Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.
Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.
Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.

Italian Prawn

2009-06-19T13:59:00.001+05:30

Ingredients :

8 pounds large shrimp
4 teaspoons salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1/ 2 teaspoon hot pepper sauce
6 tablespoons ground black pepper
3/ 4 cup Worcestershire sauce
3 cloves garlic, minced
4 lemons, sliced
2 cups butter
2 cups olive oil

Method :

First of all, preheat the oven at 450 degrees F.
Now, heat butter and oil in a saucepan and add Worcestershire sauce, black pepper, lemons, hot sauce, garlic, paprika, salt and Italian seasoning. Mix all these ingredients well and cook at a low flame for 5 minutes.
Then, divide the shrimp between two Dutch ovens and pour half of the sauce in one Dutch oven and half of it in the other oven.
Now, heat the sauce in both ovens at a low flame and cook for 6 to 8 minutes or until the shrimp begins to turn pink in colour.
Then, pour the prepared shrimp and sauce from both ovens in a large baking pan and bake for about 10 minutes and stir once.

Delicacy Prawn

2009-06-19T13:53:00.002+05:30

Ingredients :

2-10 oz. packs of Alaskan Spot Shrimp or Prawns (these can be used with shell , as Alaskan Spot
Prawns are found in fresh water that is the reason they are not needed to be divined)
1/4 cup chopped fresh cilantro
1/2 teaspoon fresh-ground pepper
2 cloves garlic, grated lime peel, minced, squeeze in half a lime juice
1/4 cup olive oil
1-1/2 Tablespoons sugar
1-1/2 Tablespoons kosher salt

Method:

Make a mixture of dry ingredients in a bowl.
Rinse the spot prawns and then make them dry well.
Now pour dry mixture in a bowl or in a bag to the prawns.
Lid the bowl or zip up the bag
Then keep it inside the refrigerator for 45 minutes to 1 hour.
Mix olive oil, garlic, lime peel, cilantro, and pepper in a bowl.
Then make a mixture of it by adding prawns in it
Then place prawns on skewers and then put them on a well-oiled barbecue grill.
Now keep them in high heat on a gas grill, and close the cover of the grill.
Turn and twist spot prawns over only once.

Prawn Tikka

2009-06-19T13:44:00.003+05:30

Ingredients :

300 gms prawns
1 Bunch coriander
4 garlic flakes
4 tsp lemon juice
3 tbsp sesame seeds
1 tsp chilli powder
Salt to taste
Oil for frying

Method :

First of all, cut the prawns in pieces and grind the garlic for a fine paste.
Now, mix lemon juice, salt and garlic paste and make a spot in the middle of the prawns.
Then, add the mixture in the spots on the prawns and let the prawns dry.
Now, grind sesame seeds, salt, chilli powder and coriander leaves for making a fine paste.
Then, add the prepared paste on the dried prawn pieces and fry till crispy.
Serve hot.

Pepper Prawn

2009-06-19T13:42:00.001+05:30

Ingredients :

1/ 2 kgs prawns
2 large size onions
5-6 green chilies
1 teaspoonschili powder
1/ 4 teaspoon turmeric
Coarsely grounded black pepper powder
Coriander leaves
Salt to taste

Method :

Chop the onions and green chilies in desired size.
Pour some oil in a pan and fry chopped onions and green chilies until brown.
Now pour the prawns in the fried onions mixture and cook it for 5 minutes.
Then, add black pepper powder, turmeric, salt and chili powder.
Mix everything together and let it cook for 15 to 20 minutes on a medium flame.
Garnish with coriander leaves and serve hot with rice or bread.

Seafood Pizza

2009-06-19T13:36:00.001+05:30

Ingredients:

1 pack of whole wheat pita bread
1/2 cup scallops
1/2 lb. shrimps (peeled and divined)
Roasted garlic cloves (as per requirement)
1/2 red onion sliced
A bunch of cilantro roughly chopped
Minced garlic
1 tomato thinly sliced
Alfredo sauce ( i got lazy so mine was store-bought)
Butter
Parmesan cheese
Mozzarella shredded cheese (fresh mozzarella is definitely better)
Salt and pepper to taste

Method:

Pre heat oven up to 450 degrees.
Then put the pizza stone at the lower rack of the oven and leave it to heat (to make the pizza crispier, hotter the better)
At this moment, also make your sauce pan heated with a dallop of butter and minced garlic and let it get sautéed for few minutes
Then put in the shrimps and scallops. Sauté until cooked.
Again place pan back on the stove and then pour butter to sauté red onions until it’s caramelized
Upon caramelizing, put the pan aside
After the stones get hot, start prepping the pitas by sprinkling some olive oil on both sides of the pitas so that they wouldn’t stick to the stones.
Then make a layer with mozzarella cheese, alfredo sauce, onions, tomatoes, shrimps and scallops, cilantro over the pizza and again topping with more mozzarella and parmesean cheese.
After preparation, put it carefully on the stone and bake it for 6-10 min. or when the cheese start melting and the pitas turn crispy and golden.

Serve Hot.

Fish Soup

2009-06-19T13:01:00.001+05:30

Ingredients:

2 lbs fish fillets, fresh or frozen
4 bacon slices
4 medium sized onions
1 can tomato wedges
2 cans cream of potatoes soup
1 tablespoon diced parsley
Mixed Vegetables
Salt to taste

Method:

Fry bacons and fish in a pan until crispy.
Now, add onion, frozen vegetables, salt and seasoning in fried fish and bacon mixture.
Cover the pan and keep it on a sim flame for about 10 minutes. Then, add fish in it and cook again on sim flame for 10 minutes.
Now, break the fish with spoon and add tomatoes.
Mix the soup, milk and cream in a bowl.
Now, mix this mixture to the soup mixture and heat lightly and finally add crumbled bacons and then serve it hot.

Grand Central Oyster Restaurant

2009-06-19T12:52:00.003+05:30

It has been a long time when you last ate your favorite seafood in a seafood restaurant? Then, why don’t you visit the amazing Grand Central Oyster Bar & Restaurant in New York City. Inaugurated in 1913 with a grand affair, this is considered as one of the best seafood restaurants of the world.

Drawing a high society clientele of New York City, Grand Central Oyster Bar & Restaurant serves the best of seafood menu to the guests. Best known for its grand décor, this restaurant is famous among dignitaries, celebrities, commuters, business people and tourists.

The Grand Central Oyster Bar has its own independent identity ever since it got inaugurated in 1997. Be it the tiled ceilings or the elegant architecture, everything about this bar is just amazing. When in Grand Central Oyster Bar & Restaurant, do try the specialties like Arctic Char Filet, Clams Casino, catfish Filet, Oyster Bluepoint and so on.

Grand Central Oyster Bar & Restaurant is ideally located on the lower level of the newly renovated terminal. Much of the restaurant got destroyed during a fire accident in 1997 but it was elegantly restored with style sooner and ever since, there is not lacking in the servings made out at this seafood restaurant.

La Ribera Steakhouse in Puerto Vallarta

2009-06-19T12:46:00.004+05:30

Would you like to taste delicious dishes at La Ribera Steakhouse in Puerto Vallarta, Mexico? They offer seafood menu and mind-blowing views

Peanut Butter Cup Cake

2009-06-19T12:24:00.005+05:30

Ingredients:

¼ cup peanut butter

6 tablespoons salt-free butter, softened

1 teaspoon vanilla extract

1½ cups dark brown sugar

2 eggs

2 cups sieved flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk

Method:

Pre-heat the oven at 375 degrees. Use paper cups for lining the 18 muffin tins. In an electric mixture blend the peanut butter, salt-free butter and vanilla extract nicely. Then slowly, add the sugar and beat them for 3 minutes until the mixture become fluffy. Then add eggs one at a time and blend well.
In a separate bowl, sieve the flour, baking powder and salt. Then add flour and milk to the mixture. Make sure you make beginning and ending with the flour. Now, you may fill batter to the cups below the rim. Bake them for about 20 minutes. Let it cool in a pan for 10 minutes and then you can place them on wire racks to cool completely.

Now you need following ingredients to prepare GANACHE-

8 ounces bittersweet chocolate, thickly chopped

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons light corn syrup

For Ganache, put chocolate in a dish. Set it aside. Then take a 1-quart saucepan, mix cream, butter and corn syrup well. Stir with a wooden spoon while cooking them over medium heat. Do not boil the substance. Now discharge the cream over the chocolate and keep them stirring until they are mixed well. Let it cool for 15 minutes. Finally, dip the tops of the cupcakes into the Ganache and let excessive ganache drip down before serving them. Now you may enjoy your yummy Peanut Butter Cupcakes With Chocolate Ganache.

Korean Restaurent in Tree Top

2009-06-19T12:16:00.003+05:30

It must be such a fun to spend some time on a cute restaurant located on tree top. Such miracle can be found only in the south of Japan in park Onojama. The restaurant is situated right on the tree and in order to get there all visitors should use a special lift.

The restaurant is a pure pleasure both to stay in and have some food. There is a special parking lot right under the restaurant itself and it provides parking places for everybody who would like to stay in a restaurant.

would you like to have a meal at such a place?

Healthy Skin

2009-06-19T11:55:00.004+05:30

Beautiful and healthy skin is one of the greatest beauty assets, when skin is healthy it looks amazing and attracts attention of people. If you are dying to have such a skin you should take care of it and get only right nutrients such as:

vitamins
Sounds as old as the hills yeah? But the following statement is a completely right one. The more the vitamins the healthier you and your skin. For example, vitamin C protects skin from sun damage, vitamin E makes your skin soft and smooth and you can find it in sunflower seeds and avocado.

Omega-3 fatty acids
These acids can be found in tuna and walnuts and salmon and they help to combat skin inflammations.

zinc
Zinc helps to get rid of acne and in can be found in pork, lamb and beef.

biotin
Such products as eggs and peanuts contain a lot of it. It promotes strong hair and nails.

Winter Healthy Eating tips

2009-06-19T10:15:00.006+05:30

Winter is here and we have to be very careful in order to stay healthy and not to catch a flu. The following fruits will help you stay tuned and prepared to any winter viruses and colds

Guava

The following fruit has a delicious spicy cinnamon-like taste. Guava will provide you with a lot of useful antioxidants. You can eat this fruit fresh or add it to a cup of citrus juice.

Feijoa

The following fruit is very helpful in prevention from breast cancer. Fejhoa is tasty and sweet. Slice the fruit into two parts and eat their flesh with a spoon.

Kumquat

This fruit looks like a small oval orange but it has one more plus – its skin is fully edible and sweet. Contains a lot of fiber. Chop it, get rid of seeds and enjoy. You can add is to dishes.

Fish Biriyani

2009-06-18T17:33:00.005+05:30

Ingrediants:

King Fish - 1/2 kg

Onion(medium) - 6 nos(finely chopped)

Tomato(medium) - 4 nos(finely chopped)

Garlic paste - 2 tbsp

Ginger paste - 2 tbsp

Green chilly paste - 1 tbsp

Garam masala powder - 1 tbsp

Yoghurt/Curd - 4 tbsp

Coriander leaves - 1 cup

Mint leaves(Pudhina) - 1/4 cup

Ghee - 1/2 cup

Lime juice - 4 tsp

For marinade:

Turmeric powder - 1 tsp

Red chilly powder - 2 tsp

Ginger-garlic paste - 2 tsp

Fennel seeds(Perinjeerakam) powder - 1/2 tsp

For rice:

Basmati rice - 2 1/2 cups

Turmeric powder - A pinch

Cardamom(Elakka) - 2 nos

Cloves(Grambu) - 3 nos

Cinnamon(Karugapatta) - 2 nos

Ghee - 1 spoon.

Method:

1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.

2)Fry the marinatd fish fillets in ghee.

3)Remove them to a plate and heat up the same pan.

4)Add onion and fry, till it turns golden brown.

5)Add ginger-garlic-chilly paste and fry for 2 mins.

6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.

7)Add yoghurt.

8)Put the fried fish fillets in this masala.

For rice:

9)Boil water in a vessel.

10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.

11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.

12)Heat a little ghee in a pan.

13)Put a little of cooked rice and spread 1 tsp of lime juice over it.

14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.

15)Close the lid tightly and heat on