Saturday, May 29, 2010

Crispy Squid Fry

Squid -1 cup
Egg -1
Bread crumbs
Lime juice -2 tsp
Salt to taste
Pepper -1/2 tsp
Oil for deep frying

1.Clean squid by removing its head and membrane. Rinse, then cut into rings.
2.Marinate rings in salt, pepper, and lemon for at a maximum of 1 hour.
3.Coat rings in the egg mixture. Coat with the breadcrumbs. (You can add a bit of salt and pepper to the breadcrumbs for more flavor.)
4.Deep fry coated rings in very hot oil. Once they turn into golden remove them from the oil and drain with paper towels.
Serve hot!

Thursday, May 27, 2010

Mango Juice

It is very very hot here in U.A.E.So i always some thing cold to drink.And this juice is for divya vikrams show me your smoothies.

Mango -1
Sugar -2-3 tsp
Ice cubes -4 cubes
Milk -1 glass
Water -1-2 glass
1.Peel and chop ripe mango into pieces
2.Place in blender with crushed ice, water,milk and sugar. Blend to a smooth consistency.
Pour into glasses and serve.

Wednesday, May 26, 2010

Orange Juice

This is for Divya Vikram's (show me your smoothies).I love orange juice very much....

1. oranges-2
2.Sugar-1 tsp
3.Ice cubes-2-3

1. cut oranges into half.
2. squeeze them with the proper tools until all juice is drained out or using a grinder.
3.Add sugar and ice cubes.
Orange juice is ready.

Potato Kachori

Kachori is very common in Uttar Pradesh and Punjab especially during winters.I saw this recipe in kairali tv flavours of india.It is very easy and tasty snack.
For the stuffing
2 Potatoes, boiled and mashed
1 Onion
1tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Green Chilies paste
2 tbsp Cilantro leaves finely chopped
1 tsp Garam Masala
½ tsp Turmeric powder
½ tsp cumin seeds
Salt To taste
2 tbsp Oil

For the Kachori
1 cups Maida
1 cups whole-wheat flour
4 tbsp Oil
1 tsp Salt
Cooking Oil for deep-frying

1.Heat 2 tbsp cooking oil in a frying pan.
2.Add cumin seeds. When cumin stops spluttering add ginger, garlic, green chili paste,oninon and fry for 2-3 minutes. Add garam masala, and salt. Mix well.
3.Add the mashed potatoes and stir-fry it well. Now add chopped cilantro leaves and keep aside.

4.Mix wheat flour, maida, salt, and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
5.Make small balls of the dough. Press one of the balls to about 3 to 4" diameter. Place a part of the stuffing on top.

6.Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter. Roll it lightly, slightly thicker than puri.
7.Heat the oil in a wok or kadhai on medium heat till it starts smoking. Slip in a kachori (seam-side down). Deep-fry Kachoris 2-3 at a time, till they are golden brown.
8.Drain excess oil and serve hot with any of your sauce.

Tuesday, May 25, 2010

Ladies Finger Pulishery/Pulimcurry

Pulissery is a Kerala dish made using yogurt and grated coconut.Pulissery can also be made using different vegetables and fruits.I always love any type of pulishery.

Okra/Ladies Finger(chopped into medium sized pieces) – 1 cup
Turmeric – 1/4 tsp
Onion -1
Green chillies-3-4
Salt – to taste
Water – as required

For Grinding
Coconut – 1 Cup
Sour Curd/Yogurt – 1 cups
Cumin (Jeera) – 1/4 tsp
Water – If needed for grinding

For Seasoning
Oil – 1 tbsp
Mustard – 1/2 tsp
Dry Red Chillies – 3 or 4
Curry Leaves – A few
Fenugreek (Uluva) – 1/4 tsp

Preparation Method

1.Grind coconut by adding the ingrediants mentioned below grinding to a fine paste and keep aside.
2.Now in a cooking vessel add okra,Turmeric,Onion,Tomato,Green chillies,Salt ,Water also coconut mix.Now cook untile everything is cooked.When cooked remove from fire.
3.Heat oil in a pan and splutter mustard seeds.Add dry red chillies and curry leaves,fenugreek powder and saute for a minute..
4.Pour the seasoning over the curry and mix gently.

Monday, May 24, 2010

Coconut Chutney

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon coconut oil

1. Put the coconut, green chillies, ginger and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Serve with idilly and dosa.

Rava/Thari kachiyathu (Semolina Payasam)

Rava/Semolina 4 tsp
Ghee 2 Tbsp
Sugar as rqd
Milk 2 1/2 cup
Shallots -3
Cashew nuts as rqd
Raisins as rqd

1.Mix together milk and sugar. Boil it well. Then reduce the heat and add the rava into it.
2.Stir it continously for 5-6miutes.Note that it should not be over cooked.Remove from fire.

3.Place a pan and add the ghee and fry thinily sliced shellots.When the shellots starts to change its colour add raisins and cashews and pour it into the payasam.
Serve hot.

Sunday, May 23, 2010

Idli / Steamed Rice Cakes

Idlis are a regular break fast in most south indian homes.I learnt the perfect recipe for Idli batter from my neighbour...Befor when i make idli it dont came out success..Now i make nice idli.Befor my hubby dont eat much,but now......he he he he he ...It is served with a varieties of chutneys, sambhars.


1/2 cups Par Boiled Rice
1 1/2 cup Raw Rice
1 cup Urad Dal/Split Black Lentils (skinned black gram)
1/2 teaspoon Fenugreek/Methi Seeds (Optional)
Salt to taste


Idli Batter Procedure:
1.Wash and soak together the rices for at least 5 hours. Soaking urad dal for 1 minutes is sufficient. If using fenugreek seeds, soak it separately in hot water so that grinding will be easy.
2.Drain the urad dal reserving some of the soaked water.
3.First grind the urad dal Fenugreek (if using).When it graid to fine paste transfer the dal batter to a big container(so that the batter does not overflow while it ferments)
4.Now grind the rice.The rice batter need not be as smooth as the urad dal batter.Now add this to urad dal batter and mix well.Add salt and mix it with your clean hand thoroughly.Cover the bowl with a plate and leave it undisturbed for at least 15 hours.

Idli Procedure:
1.Grease idli moulds with ghee/oil.Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
2.You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
3.After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
4.Remove each plate one by one,and let it rest in room temperatur for 5-10 minutes.This will loosen up the idlis and will help in scooping out the idlis from the plate.
5.Run a knife or a spoon around the edges and remove the idlis from the plate.
Now enjoy it with your favorite chutney or sambar.Me and my hubbie need both the chutney and sambar.