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23 July 2013

Boneless Chicken Fry Recipe


Ingredients:

**********

Boneless Chicken -1/2 kg


Chilli powder -1/2  tspn


Coriander powder - 1/2  tspn


Turmeric powder -1/4 tspn


Lemon juice - 1 tspn


Curd - 3 tspn


Egg -1


Salt to taste


Oil to fry



Method :

*******

  • Clean the chicken pieces.
  • Prepare paste with lemon juice,salt,curd,turmeric,chilli,coriander and egg.

  • Beat the paste till it mix well.
  • Marinate the chicken with this paste for 1 hour.
  • Heat the pan with oil in a low flame, add chicken pieces and fry well.
  • Crispy spicy chicken fry is ready.

22 July 2013

Spicy Prawn Fry Recipe



Ingredients :

**********

Prawns -1/4 kg


Ginger-Garlic paste -1 tspn


Lime  - 1/2


Chilli powder -1 tspn


Coriander powder - 1 tspn


Turmeric powder - 1/2 tspn


Salt to taste


Coconut oil -needed


Curry leaves  for garnish



Method:

*******
  • Remove the skin and wash it well.
  • Grind ginger and garlic to make a paste.
  • Add lime to the ginger garlic paste and marinate the prawns for 10 mints.

  • Then add chilli powder,coriander, turmeric and salt.
  • Coat the marinated prawns with the above mixture and keep for 5 mints.
  • Heat the pan with little oil, place the prawns in that pan with curry leaves and fry it in a low flame  till golden brown.
  •  Garnish with curry leaves.
  • Spicy crispy prawn fry is ready.

21 July 2013

Crispy Potato Roast Recipe

Crispy Potato Roast Recipe



Ingredients :
**********

Potato -1 big size

Chicken fry masala - 2 tspn

Turmeric powder -1/4 tspn

Salt to taste

Coconut Oil -2 tspn


Method :
*******

  • Wash and cut potatoes  in round thin slices.
  • Prepare a paste with chicken fry masala powder, turmeric powder and salt.
  • Rub the masala paste on both sides of the potatoes slices and marinate  for 1/2 an hour.
  • Heat non stick tawa with little oil in a low flame and roast it to golden brown and crispy.
  • Crispy potato  roast is ready.
  • Its a easy recipe.

20 July 2013

Spicy Prawns Thokku Recipe

Spicy Prawns Thokku Recipe
Spicy Prawns Thokku Recipe



Ingredients :

***********

Prawns -300 gms

Small onion -100 gms

Tomato -100 gms

Green chilli - 1 nos

Ginger garlic paste -1 1/2  tspn

Tamarind paste -2 tspn

Chilli powder - 1 tspn

Coriander powder -2 tspn

Turmeric powder -1/4 tspn

Mustard seeds -1 tspn

Urud dhal -few

Curry leaves -few

Coriander leaves - few

Coconut oil -2 tspn


Preparation :

***********

Remove  the skin  of prawns and wash it.


Grind garlic ginger paste.


Cut onions,tomatoes and green chillies.


Prepare tamarind paste.



Method :

*******

Heat the pan with oil saute with mustard , urud dhal and curry leaves.

Add onions with ginger garlic paste and saute well.

Add tomatoes and saute well.

Add tamarind paste ,chilli powder,turmeric,coriander,required salt ,little water and mix well.

Boil the masala  and add prawns ,cook for 5 to 7 minutes.

Prawn is ready to serve.

Garnish  with coriander leaves.

[Don't boil prawns for a long time, it becomes hard and rubber]

17 July 2013

Tapioca Masala / Kappa/Maravalli Kizhangu Masala

Tapioca Masala / Kappa/Maravalli Kizhangu Masala With spicy fish kuzhambu

Tapioca Masala / Kappa/Maravalli Kizhangu Masala
Tapioca Masala / Kappa/Maravalli Kizhangu Masala With spicy fish kuzhambu

Tapioca Masala / Kappa/Maravalli Kizhangu Masala With spicy fish kuzhambu


Ingredients :


Tapioca -400 gms

Cumin - 1/2 tspn

Turmeric powder - 1/2 tspn

Chilli powder -1/2 tspn

Grated coconut -1/4 cup

Curry leaves needed

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Coconut oil - 2 tspn


Method :


  • Peel off the tapioca and clean it. 
  • Cut into cubes.
  • Add salt and water and cook it for 3 whistles in a cooker.
  • Grind grated coconut, cumin,turmeric,chilli powder and curry leaves in a coarse form.
  • Add the mixture to cooked tapioca and stir until the mixture coats the tapioca.
  • Heat the pan with oil saute with mustard,urud dhal, curry leaves and add tapioca mixture and stir well in low flame till the raw smell goes off.
  • Delicious Tapioca Masala is ready.

Spicy Fish Kuzhambu Recipe / Fish curry with raw mangoes

Spicy Fish Kuzhambu / Fish curry with raw mangoes and drumstick
Spicy Fish Kuzhambu / Fish curry with raw mangoes and drumstick

Spicy Fish Kuzhambu Tapioca masala


Ingredients :
**********
Cleaned fish  -250 grams

Coriander seed -2 tspn

Red chillies -3 pcs

Small onion -6 pcs

Black pepper -8 pcs

Fenugreek seeds -1/2 tspn

Grated coconut -1/4 cup

Tamarind -needed

Curry leaves- needed

Drumstick -10 pcs

Green chilli - 2 nos

Raw mango -10 pcs

Gingelly oil -2 tspn

Salt to taste


Method :
*******
  • Heat a pan with oil and add coriander,chillies,onion,fenugreek , pepper and curry leaves  and roast it well.
  • Add coconut to it and grind into fine paste.
  • Add tamarind and salt to taste.
  • Add required quantity of water, then add raw mangoes and drumstick pieces and boil it
  • Add fish and boil it in low flame  till oil separates.
  • Garnish with curry leaves.
  • Fish gravy is ready to serve.

15 July 2013

Idly with Chutney

Idly with Chutney

Tomato chutney
*******************

Ingredients :
****************

Onion -3

Tomato -3

Chilli Powder -1 tspn

Coriander leaf - needed

Salt to taste

Curry leaf -needed

Asafoetida - a pinch

Mustard & urud dhal -1/2 tspn


Method :
**********
  • Cut onion ,tomato into small pieces and grind it well.
  • Heat a pan with oil  saute with mustard,urud dhal ,curry leaves and asafoetida.
  • Add grinded paste, chilli powder ,salt and allow the paste to cook till the raw smells goes off and the oil separates.
  • Add coriander leaves to garnish.
  • Tomato chutney is ready to serve.
  •  Its a very easy recipe. Ideal for idly and dosai.


Coriander chutney
***************
Ingredients:
*********
Chopped Coriander leaves - 1 cup

Green chilli -1

Tamarind pulp - 1 tspn

Garlic pods -2 nos

Salt to taste

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Grated Coconut - 2 tspn


Method :
*******
  • Wash coriander leaves and cut off the stem and chop the leaves.
  • Grind coriander leaves, green chilli, grated coconut, tamarind ,garlic and salt in a coarse paste.
  • Heat the pan add oil and add mustard,urud dhal.
  • Add the grinded paste and stir well and allow the paste to cook till the raw smells goes off and the oil separates.
  • Coriander chutney is ready to serve .

14 July 2013

Squid Roast / kanava meen Porial / kanava Thovaran

Ingredients :
----------------
Squid -250 grams

Small onions -1 Bowl

Grated coconut -1/4 Bowl

Cumin seeds -1 tspn

Turmeric powder -1/2 tspn

Chilli powder - 1 tspn

Garlic pods - 3

Curry leaves- needed

Salt to taste

Coconut oil - 2 tspn

Mustard seed- 1/4 tspn

Urud dhal - 1/4 tspn


     
    Prepare masala with Grated coconut, Cumin seeds,Turmeric,Chilli powder, Garlic pods, little curry leaves and grind it as coarse paste.



    Method :
    ----------
    Take a mud pot and add  sliced onion ,salt and squid pieces .

    Pour 1 cup of water and close the pot with a lid and cook it.

    Prepare masala with Grated coconut, Cumin seeds,Turmeric,Chilli powder, Garlic pods, little curry leaves and grind it as coarse paste.

    Add the masala paste to the cooked squid and boil it for15 to 20 minutes in a low flame, till the contents becomes dry.

    Finally Sauté with mustard seeds, urud dhal and curry leaves .

    Squid porial is ready.

    Serve with Rasam and Rice.

    13 July 2013

    Nethili Meen Fry (Anchovies Fry)

    Nethili Meen Fry (Anchovies Fry)


    Ingredients :

    **********
    Nethili Meen/ Anchovious  -1/2 kg

    Chilli Powder -1 tspn

    Coriander Powder -1 tspn

    Turmeric  Powder -1/2 tspn

    Curry Masala Powder -1/4 tspn

    Fish Fry Masala Powder -1/4 tspn

    Salt needed

    Oil to fry

    Curry leaves to garnish


    Method :

    *******
    • Clean the fish and wash it well.

    • Prepare masala paste with the above ingredients.
    • Marinate the fish with the paste and keep it for 1/2 an hour.
    • Heat the pan with oil and fry it to golden brown.
    • Garnish with curry leaves

    12 July 2013

    Chicken lollipop Recipe






    Ingredients :

    Chicken leg pieces -6 pcs

    Chilli Powder -1 tspn

    Pepper powder-1/4 tspn 

    Soya sauce -1 tspn

    Corn flour -2 tspn

    Rice flour – 3 tspn

    Ginger -Garlic Paste -1 tspn

    Egg -1

    Salt to taste

    Oil for frying

    Colour powder –optional

    Method:

    Clean the chicken leg pieces and cut them into lollipop shape.

    Mix chilli powder,pepper,soya sauce, corn flour, rice flour, ginger garlic paste,egg,salt with water to make a smooth masala paste.

    Marinate the chicken lollipop with masala paste for 2 hrs.

    Heat the pan with oil.

    Fry the marinated chicken pieces in low flame.

    Crispy Fried chicken lollipop is ready to serve.

    For better colour, use small quantity of of kesari powder (color powder).

    10 July 2013

    Finger Chips / French Fries Recipe

    Finger Chips / French Fries Recipe
     




    Finger Chips / French Fries Recipe



    Ingredients :

    **********

    Potato -4 nos

    Pepper - needed

    Salt to taste

    Oil to fry


    Method :

    *******

    • Peel the skin of the potatoes and wash it.
    • Cut potatoes in finger slices.
    • Boil the water with salt add the finger slices and keep for 5 mints.

    • Drain the water and dry them with a tissues.
    • Heat the tawa with sufficient oil and fry the finger slices to light golden brown.
    • While it is hot sprinkle with pepper, salt  and shake well.

    • Crispy finger chips is ready.

    9 July 2013

    Ghee Rice

    Ghee Rice

    Ghee Rice

    Ingredients :


    Basmati rice - 1 1/2 cup

    Onion -4 nos

    Pepper powder -2 tspn

    Ginger garlic paste - 1tspn

    Cloves -3

    Cinnamon - 1 small pcs

    Star anise -1 nos

    Bay leaf -1 pcs

    Ghee needed

    Salt to taste

    Mint leaves to garnish


    Method :

    Soak basmati rice for 10 mints.

    Cut onion into thin slices.

    Heat the pan with ghee and saute with cinnamon,cloves,star anise, bay leaf.

    Saute onion to a golden brown.

    Add ginger garlic paste and saute well.

    Add basmati rice, pepper powder ,salt to taste and saute well.

    Add  2 1/4 cup of water and cook in a low flame for 1 whistle.

    Brown ghee rice is ready, garnish with mint leaves.

    Serve hot with onion raitha or egg masala.

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