special recipes.doc

7/29/2019 SPECIAL RECIPES.doc

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Madurai Parotta salna

Ingredients:

boiled eggs -4onion-2(medium finely chopped)tomato-2(medium finely chopped)green chilli-3(slited lengthwise)sambar powder-2 1/2 tspoil-2 tbspghee 1 tbspginger&garlic paste-1tbsp

For tempering:

cinnamon-1/2 inch piecefennel seed-1/4 tsp

elaichi-1anistar-1bay leaves-2

To grind:

coconut-1/4 cupcashews-1 tbspProcedure:

In a deep skillet add one teaspoon of oil and ghee add thetempering items.when they turn brown add onion when it turns lil brown add tomatoes and greenchilli,and finally add some ginger and garlic paste.

add the sambar powder and salt.when the oil seperates add the grinded masala andone cup of water.let it boil for some minutes.add the remaining oil while it wasboiling.

finally add some coriander leaves and the boiled eggs.you cut the eggs into half ormake some holes in whole egg using fork and add to it.let it stand for 2 min.

Thalapakattu BiryaniThalapakattu Biryani

* Chicken - kg* Biryani rice - kg* Onion - 5* Tomato - 4* Green chilly - 7* Red chilly pwd - 1 tsp* Cardomom, cloves - 6* Cinnamon - 2


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* Cashew - 6* Ginger - a small piece* Garlic - 10* Curd - small cup* Garam masala - 1 tbsp* Thick coconut milk - cup

* Lemon - 1* Oil - 100 g* Ghee - 2 tbsp* Coriander and mint leaves* Salt to taste1. Boil biryani rice and spread in separate bowl.2. Chop onion, tomato to fine pieces.3.Slit green chilli, grate ginger garlic.4. Take 2 cups of thick coconut milk and keep aside ready5. Heat 2 tbsp ghee, fry cashew to golden, keep aside.6. Add cardomom, cloves,cinnamon and allow to splutter.7. Add onion pieces, roast to golden brown.8. Take half of the onion from this and keep aside ( can be used at the last)

9. Add ginger and garlic saut well, add curd, tomato, salt and green chilly.10. Add garam masala pwd, red chilly pwd, chicken pieces and fry in medium flamefor 5 mins.11. Add coconut milk and allow chicken to cook covered.12. Once the gravy thickens, add fresh lemon juice, combine well.13. Add chopped coriander and mint leaves. Toss it well.14. Add this chicken curry masala to the white rice and mix gently.15. Add fried cashew, roasted onion, mix them, keep it

closed for 10 mins. Serve hot with onion raita.

Andhra Chicken PickleChicken(small even sized pieces including bones) 250g(washed and drained)Ginger-garlic paste 1/2 tbspTurmeric 1/2 tspRed chilly powder 1/2 tbspCoriander seeds 3/4 tbspMustard seeds 1/2 tspPoppy seeds(Kashakasha) 1 tbspCinnamon stick(Karugapatta) half inch pieceCloves(Grambu) 5 nosCardamom(Elakka) 1 noCumin seeds(Jeerakam) A pinchLemon juice 1 lemon

Oil As reqdSalt As reqd

Preparation Method of Andhra Chicken Pickle Recipe

1)For preparing Andhra chicken pickle, first mix together turmeric and ginger-garlicpaste in a bowl.


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2)Add washed and drained chicken pieces to this mixture and coat well. Marinate for afew minutes.

3)Heat enough oil in a wide bottomed pan and add the marinated chicken pieces. Reduce

the heat and cover with a lid. Fry for 2 minutes.

4)Remove the lid and fry the chicken pieces to a golden brown color. Keep stirring so

that all the chicken pieces are evenly colored and cooked. Do not remove the chickenpieces from oil. Take care that the chicken pieces are not over fried. Set the chicken

pieces aside to cool.

5)Dry roast all the spices individually: coriander seeds, mustard seeds, poppy seeds,

cinnamon, cloves, cardamom and cumin seeds until a nice aroma comes out. Take care

that the spices are not burnt which will make the Andhra chicken pickle taste bitter.

6)Cool the spices and grind all the spices together to a fine powder.

7)Heat the squeezed lemon juice in low flame for a few seconds. Warming of lime juiceis required in Andhra chicken pickle for preservation needs.

8)Now add the ground spice powder to the chicken pieces in small quantities and mixwell. Adjust the addition of spices as per spice levels.

9)Add dried chilly powder and mix well. Add lemon juice and required salt. Check for oiland if dry, add some oil.

10)Leave the Andhra chicken pickle aside for an hour and later transfer into a closedglass jar.

11)Andhra chicken pickle stays fresh for a month without refrigeration. Serve with

steamed rice, dosas etc.

Virudhunagar Mutton/ chicken Masala...

For 1/2 kg chicken/ mutton.

1.) Add oil in Cooker.2.) Add 4 Chopped tomatos.3.) Add Chicken/ Mutton.4.) Add Ginger/Garlic paste.5.) Add salt to taste.6.) Add chilli powder to taste.7.) Close the lid. Wait for 4/5 whistles.8.) After add corrainder leaves.


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This will be good with Chappathi, Parota... If you need more gravy you can add somecoconut milk also.

Ambur Biryani

Ingredients

Mutton - 500 gmBasmati rice - 500 gmCinnamon, cardamom and clove each - 2Biryani leaf - 1Garlic - 6 flakesGinger - 50 gmOil - 100 mlGhee - 50 mlTomatoes - 250 gmOnions - 250 gmGreen Chillies - 4 slitChilli powder - 2 tspCoriander powder - 3 tspTurmeric - 1/4 tspMint and coriander leaves each 1/2 bunchCurd 1/2 cupSalt as required

Methods

1. Heat one and a half litre of water and add 1 cinnamon, one clove and 1 cardamomand 1/2 a bay leaf.2. Add rice and add enough salt and allow to boil. Once 3/4 boiled drain the water.3. Clean mutton and to it add curd and sliced toms and chilli and coriander leavesand mint leaves and ginger garlic paste and mix well and marinade for 1/2 an hour.4. Heat oil and ghee in a wok and add the remaining cardamom, cinnamon and

cloves and bay leaf. Add onion and saute well.5. Add the mutton mixture and fry till the oil separates. then add the powder itemsand then add salt and water till it immmerses the mutton and bring to a boil.6. Once the mutton boils and the gravy gets thick add the rice and cover the vesselwith a plate and spread hot glowing charcoal over it.(Dum).7. After half an hour remove and mix the biryani well.

Tradional Tanjore RecipesFirst We Start with A Sweet...Asoka sweet is very famous in Tanjore....

Ingredients:

Payatham Paruppu/Moong Dal - 1cup

Sugar - 2cupsCardamom - a pinchKesari Powder - a pinchGhee - 1cupwheat flour - 2 tspGhee - 2tsp to roast the wheat flourCashews - 6


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Ghee - 2 tsp to roast the CashewsRaisins - To garnish AsokaThings to keep ready:--Pressure cook the moong dal with 2 cups of water for 3 whistles..--Take a pan,add 2 tsp of ghee and roast the wheat flour till it turns very lightbrown..

--Turn off the flame and immediately transfer it to a small bowl..

Next Step:

--After u open the pressure cooker..Smash the moong dal well--In a heavy bottomed pan,Add 5 tsp of ghee and add the well smashed moong dal

--Add 2 cups of sugar to the content and mix well--Add ghee little by little and keep stirring continously--Cook well until the ghee starts to leave the sides of the pan and the mixture startsto thicken without sticking to the pan--Roast the cashews in 3 tsp of ghee and add it to the asoka and sprinkle somecardamom powder..--Garnish the asoka with ghee roasted cashews,Raisins

Hotel sambar recipeSambar Ingredients

Oil 1 tbspGhee 1 tbspMustard seeds 1/2 tbspCurry leaves a sprigGreen Chillies 2 nosSmall onions (peeled skin) 10 nosThuvar dal 1 cupMoong dal 1/4 cup

Asafoeitida - a pinchTurmeric powder 1 tspDrumstick (cutted in to pieces) - 1 nosTamarind Lemon sizeSalt to tasteCoriander (finely chopped) 2 tbsp

Sambar Powder ingredientsOil 1 tbspCoriander seeds 2 tbspBengal gram dal 2 tbspDried red chillies 5 nosRaw rice 1 tbsp

Fenugreek seeds 1/2 tbspGrated coconut 4 tbspRed onions (finely chopped) 2 nosTomato (finely chopped) 1 nos

Method

1. Heat oil and roast sambar powder ingredients except onions and tomato2. Now grind this in a mixer jar with onion and tomato to a fine paste.


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3. Pressure cook thuvar dal, moong dal and drumstick with a tsp of turmericpowder and a pinch of asafoeitida4. Heat oil add mustard seeds, add splited green chillies, add curry leaves andnow add small onions.5. Fry the onion till it turns to golden colour.6. Now add the tamarind extract and make it to boil till the raw smell goes.

7. Now add the cooked dhal and grounded paste and water as needed.8. Cook for 5-7 minutes, now add ghee and mix it well.9. Garnish with cilantro and serve hot with Idli, Dosai, Methu Vada etc.

This sambar tastes like a hotel sambar and key is in the sambar powder ingredients.Don't grind and store, just grind it before you make sambar to get good aroma andtaste.

MINI VEG.UTTHAPPAM

Ingredients:

1.Idly/dosai batter(measurement: 4cup parboiled &1cup uradhal, soak it with fewfenugreeks seeds,grind it after 5-6hrs nicely, add salt,allow to ferment it over night).

2.Finely chopped Onion,greenchillies,grated Carrot.3. Mustard, Jeera, split urad dhal, Curry leaves

Method:

1. First season Mustard, Jeera, Split urad.dhal,curry leaves in little oil.

2. Add this and chopped Onion, green chillies and Carrot to the batter.

3.Check the salt and Pour just small size on hot dosai pan.(I poured 3 miniUtthappam at one time)

4.Drizzle little oil on the sides, so that it comes cripsy.

5. If you wish garnish with chopped Corriander, before you turn Utthappam to theother side for cooking.
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6. Serve hot with you favourite chutney.

Kerala special - non vegSimple Pepper Chicken

IngredientsChicken -1 kgOnions- 2 bigGarlic- 5/6Ginger- 1/2 inch pcPowdered Pepper- 5 tspns or more depending on how spicy you would want it to be.Oil- 4tbspn

MethodHeat the oil and saute the onions, chopped ginger and garlic. Once the onions get aglassy appearanceadd the pepper and saute for 2 minutes. Add the chickenand stir. Add salt to taste and cover the vessel. Cook for 10 minutes until chicken istender. Serve hot.

Kerala Mutton Curry

Ingredients1.Mutton-1/2 k.g2.Chilli pdr-1tspn, coriader pdr-1dsrt spn, turmeric pdr-1/2 tspn, pepper pdr-1/2tspn3.cloves -12 nos, cinnamon-1 inch, elaichi-4 nos[powdered]4.yoghurt or curd-1/2 cup5.onion-2nos quartered

6.ginger &garlic paste -2tblspn7.tomato-2 nos quartered8.capsicum-2nos quartered9.potatoes-2 nos quartered[ previously cooked]10.oil 1/4 cup11.salt-as needed12.green chillies slit -2 nos13.cuury&coriander leaves-a handful
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Method of Preparation1.Marinate mutton with the 2nd,3rd &4th ingredients with salt and 1 tblspn of gingergarlic paste and leaveit in a refrigerator for an hour.Then cook in a pressure cooker with little water[ 1/4thcup] for 5 whistles[youcan choose how many ever whistles as per your cooker] &keep aside.

2.In a frying pan add oil and fry capsicum till it is cooked and keep aside.3.In the same oil fry onion till transparent,then add the remaining 1 tblspn ofginger ,garlic paste andsaute.4.Put tomatoes and fry for a while5.Now add the cooked mutton pieces in to it and the potatoes, green chillies andcurry leaves and allow tocook for some time till it blends well.6.There should be enough gravy to coat the mutton pieces.8.Garnish with chopped coriander leaves.9.Serve it with rice or pathiri or chapathi.Tip:you can fry the cubed potatoes to add more taste

Simple Chicken CurryIngredients1 Onion 2 medium2 Green Chelly 8 pcs3 Gingersmall pc4 Garlic 4 pcs5 Tomatto 2 medium6 oil 1/4 tea spoon7 chicken 1 kg8 red chelly powder 1 to 6 tea spoon9 coriand pwdr 2 to 8 spoons

10 turmaric pwdr 1/2 teaspoon

MethodCut items from 1 to 7 and and mix well by hand then keep on the low fire after 5minuts put the items no8-10 and mix again then cover the pot stirr every 10 minutes cook for 30 minutstotal and serve addingcoconut milk if required change the amount of chilly powder and coriander powder tochange taste this isbetter for Gulf Malayalees & heart patients, for mutten and beef add hot cumin waterevery 15 minuts andcook 1 1/2 hours

Dry Chicken CurryIngredients

1.Chicken - 1 Kg2.Coconut,grated - 2 tsp3.CorianderSeeds - 2 tsp4.Cinnamon - 45.Cloves - 6 Nos.6.Onion (Big) - 3 Nos.


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7.Garlic - 12 Flakes8.Ginger - 1 Inch Piece9.Red Chillies - 10 Nos.10.Coriander Leaves - A handful11.Onions, cut finely - 2 Nos.12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required14.Salt - To Taste

Method

1.Fry the grated coconut till brown in colour in a little ghee. 2.Grind together friedgratedcoconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies,coriander leaves to afine paste without water. 3.Remove the masala,pass water in the mixer jar and keepwater aside. 4.In avessel heat 2 tsps ghee and fry onions till brown. 5.Then add the chicken pieces,chopped tomatoes, saltand stir on low fire for 10 minutes. 6.Then add the ground masala and masala water.

7.Cook the chickencurry until quite dry.

Spiced Chicken FryIngredients:

Chicken (cut into big pieces preferebly with no bones) 1 kgChopped Onions 1/2 cupGreen Chillies 5Ginger Garlic Paste 2-3 teaspoonBlackPepper corns 8-10Cumin seeds 1/2 teaspoonCashwenuts 4-5

coriander powder 1-2 teaspoonchilli powder 1-2 teaspoonGhee 1/2 cupgreen cardamon 2-3lavanga 2-3coriander leaves 1 bunch(small)Mint leaves double of coriander leavesTulisi leaves 8-10 greenchillesChicken Masala 1-2 teaspoon

Preparation:In a pan heat ghee fry green chillies cardomon lavanga peppercorns then add cuminseeds

and cashewnuts. Then add onions fry till very light brown add then coriander powderandchilli powder. Switch off. Grind into paste when cools down with a very smallquaninty ofwater and salt according to taste. Marignate it with chicken for 1-2 hrs.Heat in a pan remaining ghee and start frying the marignated chicken. Stir regularlyon amadium flame. Keep the flame on high and add 1 cup or less amount of water whenthe


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water starts to boil bring dowm the flame to low and close with lid. Now add thechoppedcoriander mint and tulsi leaves and chicken masala.tir very well to see all the picecsdocook. fry the chicken till cooked and see all the water evopartes.you may add 1/2- 1 lemon juice when the dish is switched off if u like to have a

khattaflavour.

Kerala Special Kozhi Curry

Ingredients1.One whole chicken ,cleaned and cut in to curry sized pieces.2.Coriander leaves [malli illa]- 1whole bunch chopped.3.onions-4 sliced.4.garlic- 6 cloves sliced.5.ginger-1big piece finely chopped.6.lime- 1/2 a piece.7.coconut-1 fresh grated.8.oil & salt to taste.

Grind together to a smooth paste:12 red chillies, 1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds,1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1-inchpiece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts.

Method of Preparation

1.Soak the grated coconut in 1/4 cup of hot water and extract thick milk.2.Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use themixer and remove the thin milk.3.Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.4.Heat oil and fry the onions ginger, garlic, and coriander leaves.

5.Add the ground masala and fry for few minutes till the raw smell evaporates.6.Now put the chicken pieces and fry ,cook over a low flame till the chicken is wellbrowned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.[As chicken cooks fast be careful while adding the coconut milk, if you find the wateris more in the curry don't add any more of coconut milk, and keep the lid open andevaporate the water.]7.After the chicken is cooked, remove from fire. Let there be enough gravy.8.Finally add lime juice and the first extracted coconut milk. [Never boil after thethickcoconut milk is added]9.Serve hot with parotta or rice.Do let me know how the curry turned out to be.

IngredientsChicken (boneless) - 500 gmsSoya Sauce- 2 tbspsEgg - 1Cornstarch - 1/2 cupGarlic - 4 to 5 clovesGreen chillies - 2 to 3Pepper power - 1 tsp


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Salt - to tasteOil - 1 tbsp and to fryRed chillies whole - 4 to 6Vinegar - 1 tbsp


Wash and dry chicken pieces and cut into one-inch sized cubes. Marinate in amixture of one tablespoonsoya sauce, salt, egg and one tablespoon cornstarch for 10 minutes. Peel and crushgarlic finely.Remove stems, wash and chop green chillies finely.Heat sufficient oil in a kadai and deep fry chicken in hot oil till light brown. Drain andkeep aside.Destern and break red chillies into two. Grind into a paste using vinegar. Keep aside.Heat onetablespoon oil in a wok. Add garlic and green chillies and stir fry for a few seconds.Add soya sauce andmix. Add black pepper power and red chilli paste. Add one cup water and stir. Addfried chicken pieces

and mix well. Add rest of cornstarch after dissolving it in half cup of water, stir well.

Konju (Prawns) Theeyal

Ingredients:Fresh Prawns -- 500gm Small Onions -- 150gmginger -- small piecegarlic -- 5 petalsgreen chilli -- 4tomato -- 1 mediumbrinjal -- 1 mediumDrumstick -- 1coconut --- 1 cup (scrapped & Fried)

cooking oil --- 2 tablespooncurry leaves -- littleChilli Powder - 1 teaspooncoriander powder - 1/2 teaspoonturmeric -- 1/4 teaspoontamarind - 1 tablespoon (juice)salt for taste


Cook prawns, vegetables, onion , chopped ginger/ garlic, green chilli n curry leavesin oiltill the water in prawns becomes dry. By the time make paste of fried coconut ,chilli ,

coriander n turmeric powder with 2 cups of water and add the mixture to prawnsalso addtamarind juice n salt and make it boil in simmer for 10 minutes so gravy will be tightandready to serve.

Prawns Fry

Ingredients:


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prawns - 1 kilobig onion- 6 numbersturmeric powder - 1/2 teaspoonred chilli powder - 3 teaspooncoconut oil - 1 cup

Method:

Clean and wash the prawns...first grind the big onion to make it a paste..mix theonionpaste with red chilli powder, turmeric powder and prawns...keep it for 20minutes....afterthat heat oil in a deep fry pan and add all ingredients...and deep fry till it becomegoldenbrown....serve hot....this can be use with chapathy, rice etc.....the taste will be verynice...

Fishermans Spicy Prawn

Ingredients:

1/2 kg cleaned prawns (can also use with skin on, this gives more flavour and helpsto keepthe juices intact)250 grams baby shallots crushed2 to 3 teaspoonschillipowder (for those who like it very spicy), can diminish according to taste1/2 cup coconut oilcoconut slivers from 1/2 a coconutsalt to taste


Heat oil on medium heat in a pan and add the crushed shallots and chilli powder and

sautit till the shallot and chilli powder bind together and the shallots look cooked notburnt. Addthe coconuts slivers and prawns and salt , Keep stirring till everything blendstogether andthe prawns and the coconut are cooked through. Make sure the coconut is still a bitcrunchynot overcooked. This dish is delicious with plain cooked basmati rice. Enjoy.

Ground pastes and powdersGround pastes and powders

Garlic Ginger Paste: Grind garlic and ginger (3:1 proportions) adding with 1tsp water and some salt, store it in the refrigerator for a month. You can alsoadd 1 table spoon of Khus Khus which will give added taste. Grind dry coconut, salt, chillipowder and garlic to a coarsely powder can beused as curry masala.

Seeds and Nuts powder

Roast Ground nuts and grind them along with salt, cumin and red chilliescan be used in curries and gravies.


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Roast sesame seeds and grind coarsely along with slightly roasted dry redchillies, cuminseeds & salt. It can be used in yam curry and Tamarind Rice. Roast the fenugreek seeds (venthayam) and cumin seed (seeragam) tobrownish red cool them and grind to a fine powder. It can be used in curries,tamarind rice, sambar etc.

Seeds and Nuts powder can be added lastly in recipes.

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