Tuesday, May 31, 2011

Chena Asthram(Elephant Yam in coconut gravy)

1.Chena/Yum -400gms(cut into 1inch cubes)
  Turmeric powder-1/4tsp
2.Black eyed beans(vanpayar)-1/4cup
   Black chickpeas-1/4cup
(Soak chickpeas and beans overnight)
3. Shredded coconut-1cup
    Cumin seeds-1tsp
    Garlic cloves/Pearl onion-2
    Chilly powder-1tsp
    Turmeric powder-1/4tsp
4.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Chopped pearl onion-2
   Dry red chilly-2
   Curry leaves

  • Pressure cook chickpeas and beans with enough water and salt.(2-3 whistle)
  • Add cubed yum and turmeric powder to the beans-chickpeas mixture. Add water if needed.Cook it again in a pressure cooker for 2 whistles.
  • Grind together coconut,cumin seeds,turmeric powder,chilly powder and garlic(pearl onion).Pour the mixture into the cooked yum.Adjust salt and cook till the required consistency is reached.
  • Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,onion,dry red chilies and curry leaves.Add this seasoning in to the curry and mix well. 
  • Serve with 'kanji"

Capsicum Masala

2.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Coriander powder-1/2tsp
   Garam masala-1/2tsp
3.Tomato puree-3tbsp
   Crushed peanuts-3tbsp
4.Refined Oil-2tbsp
   Cumin Seeds-1tsp
   White sesame seeds-1tsp

  • Heat 1tbsp oil in a pan.splutter cumin seeds.add sesame seeds ,capsicum,onion,ginger and garlic.Fry for 2 minutes.
  • Add chilly powder,turmeric powder,coriander powder ,garam masala powder and salt.Mix well and fry till they are done.
  • Now add tomato puree and crushed peanuts.Cover and cook for further 3 minutes.Remove from heat.
  • Garnish with white sesame seeds.

Monday, May 30, 2011

Sheekh Kebab

1.Chicken breast-1
2.Ginger-1inch piece
 Turmeric powder-1/4tsp
 Chilly powder-1tsp
 Coriander powder-1tsp
 Garam masala -1/2tsp
3.Bread crumbs-1-1&1/2 slices
  Minced coriander leaves-2tbsp
  Olive oil-!tbsp
4.Bamboo skewers-8-10

  • Grind chicken with ingredients 2 in a food processor.

  • In a bowl, mix ground chicken,bread crumbs,onion ,coriander leaves and olive oil.Cover and refrigerate for an hour.

  • Spread chicken on to the skewers using hand.

      • Heat 2tbsp olive oil in a pan.Cover and cook on low flame till done.

      Sunday, May 29, 2011

      Chicken Kebab

      Chicken breast- 1 large(cut into 1 inch cube)
      Lemon juice-2tbsp
      Minced garlic-1tbsp
      Tandoori masala-1tbsp
      Olive oil-2tbsp

      Bamboo skewers-4nos(soaked in water)

      • Mix marinade ingredients with chicken  .Cover and  refrigerate  for 4-5 hours.
      • Oil skewers and thread chicken alternating with vegetables.

      • Grill chicken in oven or charcoal fire.
      • Heat 2tbsp olive oil in a pan.Place the skewers,cover and cook on low flame till done.

      Saturday, May 28, 2011

      Besan-Semolina Ladoo

      Gram flour-1&1/2cup
      Refined oil-1/2cup
      Powdered Sugar-1cup
      Cardamom powder -1tsp

      • Heat ghee and refined oil in a pan.Add gram flour and semolina.Stirring continuously  till colour starts changing.(10-12 minutes)
      • Remove from heat .
      • Add sugar and cardamom powder to the gram flour and mix well.Make lemon sized balls from the mixture.
      • Store in airtight container.