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Showing posts from February, 2018

COCONUT CHILLI POWDER

Hi , My favorite coconut milagai podi recipe is as below, COOKING TIME :15 MINS. SERVINGS : 6 INGREDIENTS : Dry coconut / Fresh coconut – 1 1/4 cup. Channa dal – 1/4 cup. Urad dal – 1/4 cup. Dry red chillies – 8 nos. Mustard – 1 tsp. Tamarind – gooseberry size. Jaggery – 2 tsp. Curry leaves – 2 springs. Asafoetida – 1/2 tsp. Salt – as required. Coconut oil- 1 tsp. METHOD : a) Dry roast coconut till aroma. b) Heat oil in kadai and roast each ingredient separately except jaggery. c) Grind roasted ingredients to coarse powder and finally add coconut, Jaggery and pulse for a minute. d) Store in airtight containers and it stays fresh for 2 weeks.  e) If refrigerated the powder stays good even for months. f) To make coconut podi rice, saute mustard, curry leaves in a tsp of ghee and mix it with rice, add salt, coconut powder and mix well, serve hot with papad. g) I served with potato curry.  ...
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TANGY PRAWNS GRAVY

தமிழில் காண : கிளிக்  Hi All, Iam back to blogging after a very long time :( . So not wasting much time in flashback I will move quickly to recipe. This tangy prawns recipe I tasted from my Friend's house and it was just amazing .Thank you Rifana dear for your wonderful recipe. I made it few times and every time it is a hit in my house. The easy ,yummy recipe is as below, COOKING TIME : 20 MINS SERVING MEMBERS : 3 members INGREDIENTS : Prawns – 500 gms. Pearl onions – 10 Dry red chillies – 2 Tamarind – gooseberry size Fenugreek – 1/2 tsp Cinnamon – 1”- 1 nos. Coconut oil / gingelly oil – 2 tablespoon Mustard – 1/2 tsp Salt – as required. Curry leaves – a sprig TO ROAST AND GRIND : Coconut – 1/2 cup Coriander seeds – 2 tablespoon Fennel – 1 tsp Dry red chillies – 5 Pearl onions – 1/2 cup Cinnamon 1” - 2 nos Curry leaves – a sprig. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK. METHOD : Heat a pan...
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Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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