Journey continues

•March 24, 2009 • Leave a Comment

                         chillies-21

                  Got my mood back to post more recipes..

             You will get more recipes from the new site.

              Click here to visit new chillies.

Paper Roast

•May 22, 2007 • 4 Comments

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Ingredients

Basmathi rice / Dosa rice/Pachari -3 cup
(I used basmathi rice)
Urid or urad dal/uzhunnu – 1 cup
Cooked rice – 1 cup
Salt
Oil or Ghee

Method

1. Soak rice and urid or urad dal for 4-5 hrs.
2. First grind urid or urad dal into a smooth batter by adding enough water. Pour into a bowl.
3. Then grind rice and cooked rice together. That too make to a smooth batter by adding enough water. Then pour that into urid dal batter.
4. Add enough salt and mix all nicely. Keep in room temperature over night.
(During winter as its cold could take a day or more for the batter to ferment.You can keep the batter in the oven by leaving the oven light on. And make sure the temperature nob is 0(zero) or in off state. )

5. Before you make dosa, mix the batter well with spoon.
6. Heat a non stick pan .Grease it with oil or ghee.
7. Reduce heat to low.
8. Pour one ladle full batter over the pan and spread it from centre.
9. Make it as big as u can, by moving the ladle in clockwise or anti clockwise direction.
10. Increase heat to low-medium.
11. Drizzle oil or ghee over dosa.
12. When it becomes light brown (like in picture) take dosa from pan.
13. Serve hot with Coconut chutney or Sambar.

More new recipes available  here

Parippu Vada

•May 18, 2007 • 2 Comments

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Parippu Vada

Ingredients

Toor Dal or Channa dal – 1 cup
Finely chopped Onion – 1 medium
Finely chopped Ginger – 2 tbsp
Green Chilly – 3
Chopped Curry Leaves – 3tbsp
Asafoetida powder – ¼ tsp
Salt
Oil for deep fry

Method

1. Sock toor dal or channa dal for 4 hrs.
2. Drain and grind the dal. Grind to a coarse paste or semi ground the dal. If it’s difficult to grind add very little water and grind.
  (Recommend, not to use water to grind.)
3. Add onion, green chilly, Ginger, Salt, Curry leaves, Asafoetida powder into grind mixture and mix properly with spoon.
4. Heat oil in a pan for deep fry.
5. Take some mixture in hand; make a ball of that .Then slightly press it with your palm.
6. Drop that to hot oil. And turn it occasionally. When it becomes golden brown take out and drain in kitchen tissues…
7. Serve hot.

More new recipes available here.

Meatballs Curry

•May 9, 2007 • 1 Comment

 

 

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Ingredients

Ready to eat meat balls – 8-10

Onion   – 2 medium

Green chilly – 2 (depends on the spice level of chilly)

Chopped Garlic – 1 ½ tbsp

Chopped Ginger – 1 tbsp

Tomato – 1 medium

Or tomato puree – 1 ½ tbsp

Turmeric – ¼ tsp

Coriander powder- 1 tsp

Cumin powder- ½ tsp

Chilly powder – ¾ tsp (adjust according to your taste as we are putting green chilly also)

Dry methi leaves – 1 tsp

Sunflower oil

Salt to taste

Coriander leaves for garnish.

 

Method

1.      Heat oil in a pan and put chopped onion. Sauté for 2 mts.

2.      Then add ginger, garlic and chopped green chilly.

3.      In medium- low flame cook it for 10-12 mts or Cook it till light brown.

4.      Then add chopped tomato (remove the seeds with a spoon).

5.      Cook till tomato is soft. (If using tomato puree cook for 2-4 mts in low flame.

6.      Then grind it by adding ¼ cup water. And if you feel more water need while grinding add required.

7.      After grind it into a smooth paste. And move it back to pan and cook it till its thick and light brown color.

8.      Add chilly powder, coriander powder, cumin powder, Salt and Dried Methi leaves. Sauté for 1 minute.

9.      Then add meat balls.

10.  Cook covered till for 5-8 mts with ¼ cup water in low flame or until oil separates on top.

11.  Garnish with coriander leaves.

Chillies’s Special chicken Curry

•April 23, 2007 • 3 Comments

chicken-curry.jpg

Chillies’s Special chicken Curry

Ingredients

Chicken – 1 kg
Onion – 3 medium
Chopped Ginger – 3 tbsp
Chopped Garlic – 3 tbsp
Green Chilly- 4
Tomato – 1 Big+1 small
Or tomato puree – 2 tbsp
Chilly powder – 1/2 tsp (or depends on spice level you want)
Coriander powder – 2 tsp
Turmeric powder – 1/2tsp
Garam Masala – 1 tsp
Dried methi leaves – 1 tsp
Salt
Oil
Coriander leaves for garnishing.

Method

1. Heat oil in a pan and put chopped onion. Sauté for 2 mts.
2. Then add ginger, garlic and chopped green chilly.
3. In medium- low flame cook it for 10-12 mts or Cook it till light brown.
4. Then add chopped tomato (remove the seeds with a spoon).
5. Cook till tomato is soft. (If using tomato puree cook for 2-4 mts in low flame.
6. Then grind the onion, garlic, ginger, green chilly, tomato or tomato puree by adding ¼ cup water.
  And if you feel more water need while grinding add required.
7. After grind it into a smooth paste. Keep it aside.
8. Heat oil in a pan and fry chicken in low flame till it cooked.
9. Add the grind mix to chicken .Add coriander, chilly powder, turmeric powder, dried methi leaves and garam masala.
10. Mix everything together in medium flame.
11. Add ¼ – ½ cup water .Cover and cook till oil separates in low flame and make sure chicken is fully cooked.
12. Garnish with chopped coriander leaves.

Fried Rice

•April 15, 2007 • Leave a Comment

fried-rice.jpg 

Fried Rice

Ingredients

Basmati Rice – 1 cup
Hot water – 2 ¾ cup+ ¼ cup
Carrot cut into small square piece – ½ cup
Beans cut into ½ “length – ½ cup
Spring onion – 3(white part cut round and green part cut into ½ “length
Green peas – ¼ cup
Pepper – 6-7
Cloves – 3
Cardamom – 3
Cinnamon 1” size – 2
Soya Sauce – ¾ tbsp
Oil
Salt

Method

1. Wash and drain rice.
2. Heat oil in pan. Put Cloves, Cardamom, Cinnamo,Pepper and Bay leaves. Fry for a minute in low flame.
3. Then add rice and sauté frequently.
4. When you hear small sound of spluttering rice pour 2 ¾ cup water and salt.
5. Cover and cook for 5 mts. Then add cut vegetable into rice.
6. Then cover and cook till rice cooked 95%. If all water absorbed, before it 95% cooked, add ¼ cup hot water.
7. Then remove rice to a flat plate. Let it get cool there.
Heat oil in a pan. Add rice and Soya sauce. (If u like, u can add raisins and cashew nuts also.)
8. Sauté carefully for 5 mts in low flame.
9. Serve hot with chilly chicken and chillies special chicken curry

Yam (Chena) and Cherupayar Curry

•April 15, 2007 • 2 Comments

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Yam (Chena) and Cherupayar Curry

Ingredients

Bit size Square pieces Yam (Suran / Chena) – 1 ½ cup
Cherupayar (Moong beans) – ¼ cup
Green chilly – 3
Turmeric powder – 3/4 tsp
Cumin seeds, crushed – 1 tsp
Garlic clove, crushed – 1
Grated Coconut – 1/2 cup
Whole Red chilly – 1
Curry leaves
Salt to taste

Method

1. Wash and cook Moong beans with enough Green chilly, water and salt. When it is half done add Yam.
(Or you can cook separately if you are confused with cooking time required for Yam. And use Green chilly with yam.)
2. Grind coconut with little water, garlic,turmeric and cumin seeds.
3. Once it cooked, add grind coconut mix to cooked yam along with curry leaves.
4. Boil it in medium-low flame for 5 mts.
5. Heat little oil in a pan and splutter Mustard and put 1 red chilly.
6. After 10 sec switch off flame and put ¼ tsp chilly powder in that. Then suddenly pour that over prepared yam curry.
7. Serve hot..