Egg Fry/Egg Roast/Kaara Muttai

Egg fry is an easy to make yet delicious one which goes very well from simple dhal,rasam to biriyani and pulao varieties.This one can be made in a jiffy with the readily available ingredients and today used  little of ginger&garlic paste for added flavor.Here goes the recipe........................

Ingredients

Ingredient	Quantity
Boiled Egg	3
Red chilly powder	1/2tsp
Ginger&garlic paste	1/4tsp
Turmeric powder	1/4tsp
Salt	1/4tsp
Oil	1tbs

Method

Remove the shell from the boiled egg and halved it with a sharp knife,keep it aside.In a small mixing all the ingredients except oil with a tsp of water.Generously apply the mixture on both sides of the egg and set it aside.

Heat wide pan in a stove with the oil and keep 3-4 pieces and cook it in a medium flame till both sides get cooked.After its cooked remove it and serve it.

Serve it with rasam rice or biriyani.

Enjoy......................................................

• As I used ginger&garlic paste,didn't use garam masala powder or else garama masal powder can be used.
• Cook it in a medium flame otherwise it tends to burn easily.
• The amount of chilly powder given is for medium spice,it can be increased or decreased to personal preference.

Sumber http://www.naliniscooking.com

Pink Coconut Ladoo - Virtual Birthday Party for Priya Suresh

 

Today is a special day for one of our blogger buddy who is well known in the blogosphere and her blog has more than 2000 recipes.Yes............ its Priya of Priya's versatile recipe.
Her space is filled with loads of recipes and especially her baked recipes are excellent and innovative.
She is one such wonderful person cum friend and speak to her over the phone next to Sangee of Spicy treats after getting into the blogging world.
Coming to the recipe,this ladoo is sweet,soft and delicious one can be made in less than 5 minutes to satisfy the sudden sweet cravings.Now off to the recipe...........................

Ingredients

Ingredient	Quantity
Dessicated coconut powder	11/2cups +1/4 cup for rolling
Condensed milk	1/2cup
Rose syrup(rRooh Afza)	1tbs
Cardamom powder/ellakai podi	1/2tsp(optional)
Ghee/nei	2tsp

Method

• Heat a heavy bottom pan with the ghee in a medium flame.To this add all the ingredients.Keep mixing till everything gets blend well and leaves the sides of the pan (for me took only 3 minutes).

• Let the mixture gets cool down to room temperature.After cooling grease the palm with little bit of ghee and take a tbs of mixture and make it to a smooth ball.Roll them with the dessicated coconut and arrange it on a plate.Keep it the refrigerator for 20-25 minutes to set.

• Store it in an air tight container.

Enjoy.......................................................................................

• This ladoo stays fresh at room temperature for a week.
• Keep the flame in a low to medium while mixing otherwise it will tend to burn.
• Adding cardamom powder is purely optional.

Sumber http://www.naliniscooking.com

Dhal Palak/Palak Dhal/Spinach with Lentil

Spinach is one such leafy vegetable we include in our diet at least twice in a week.One thing I make very often is dhal palak or spinach sambhar.
Today recipe is my own way of making dhal palak especially for my son.When he was 3 years old he didn't like the texture of the chopped spinach add it to the dhal.So I used to grind the palak and made it once,as we all liked the taste since then started making this way.
Here I used masoor dhal to make dhal spinach,it can be made with moong dhal or toor dhal,here goes the recipe................................

Ingredients

Ingredient	Quantity
Massor dhal	1/3cup
Spinach/palak(roughly chopped)	2 cups(tightly packed)
Onion(roughly chopped)	1
Tomato(roughly chopped)	1
Green chilly/pachamilagai	3-4
Shallots/chinna vengayam	4
Garlic/poondu(finely chopped)	3 cloves
Sambhar powder	1/2tsp
Salt	11/4tsp
Turmeric powder	1/4tsp
Oil	2tsp

For the Seasoning

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Red chilly/varamilagai	1(broken)

Method

Wash and rinse the dhal for couple of times in water and cook it in a pressure cooker for 3 whistles with enough water.
Heat a pan with a tsp of oil and saute the onion and green chilly with a pinch of salt till transparent.Then add the tomato and cook it mushy,now add the chopped spinach cook it for two minute or till it shrinks.

Let it cool and grind it in a blender to a coarse paste,keep it aside.Heat the pan with the remaining oil and crackle the mustard seeds,then follows the cumin seeds and urad dhal.Then add the red chilly and add the chopped garlic,shallots and turmeric powder.Saute it for a minute.

Now add the ground spinach and give it a mix.At this stage add the cooked dhal and a cup of water. Sprinkle the sambar powder and salt,let it boil for for 3-4 minutes.Put off the fire.

Dhal palak is ready.Serve it with rice and poato fry and pappad.

Enjoy.............................................................

• Do not boil it for a long time,otherwise the color will change.
• Shallots can be substituted with half regular onion.

This goes for Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Kulambhu Milagai Podi/Kulambhu Spice Powder

Like sambar powder,kulambhu milgai podi/thool is made in bulk and store it in our households.
Kulambhu milagai thool is a blend of aromatic spices along with whole red chilly and coriander seeds.
This powder can be used to make chicken and mutton curry even in masala kulambhu with veggies or legumes.
The curry doesn't need any extra chilly powder,coriander powder even garam masala powder for extra taste and flavor.At the same time the curry tastes divine with this one simple powder and the curry or kulambhu can be made in a jiffy.
Today I sharing you the recipe to make bulk as I got this powder from India,if you want to make it in small quantity scaled down the measurement and grind it in the blender or mixie.Off to the recipe...............................

Ingredients

Ingredient	Quantity
Red chilly/varamilagai	1/2kg
Coriander seeds/dhaniya	1kg
Fennel seeds/sombhu	100gms
Clove/lavangam	25gms
Cinnamon/pattai	25gms
Bay leaves	10gms
Star anise	25gms
Black stone flower/kal paasi	25gms
Cardamom/ellakai	5no.
Turmeric/verali manjal(optional)	25gms

Method

• Sun dry all the ingredients separately for a day or two.
• Grind it to a fine powder in blender or mill.
• Store in an air tight container after cooling.

• Addition of turmeric is purely optional,here I didn't add it.
• If you are grinding it in large quantity store it in the freezer to keep it fresh and flavorful.
• After grinding it in the mill in large quantityspread it on a plastic sheet or news paper and allow it to cool.
• Store it after it comes to the room temperature.

Sumber http://www.naliniscooking.com

Tomato Rice (from Leftover Rice) for Vegan Thursday

Today I am sharing you a simple rice made from the left over white rice,my mom makes this rice whenever we have lots of leftover rice.
This rice is slightly tangy and bit spicy at the same time very delicious and filling,tastes great with simple fry and chips.
Here I used the leftover rice which I made for lunch,if you want you can use the cooked basmathi rice to make it more flavorful.Lets get into the recipe ................

Ingredients

Ingredient	Quantity
Cooked rice(left over rice)	11/2cups
Shallots/chinna vengayam(chopped)	15
Garlic/poondu(finely chopped)	3 cloves
Tomato(finely chopped)	2
Green chilly(finely chopped)	2
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	as needed
Salt	3/4tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadgu	1/2tsp
Urad dhal/ulutham paruppu	1tsp
Channa dhal/kadala paruppu	2tsp
Cashews(optional)	2tsp(broken)
Asafoetida/perungayam	a pinch

Method

• Heat the pan with oil and crackle the mustard seeds,then add the urad dhal and channa dhal.


• Now add the cashews and asafoetida,fry it till golden.


• Add the chopped onion,curry leaves and green chilly,saute it with a pinch of salt until translucent.


• Then add the chopped tomatoes,cook it till mushy.


• Once the tomatoes cooked well add the spice powders one by one,stir it well.


• Add 1/4 cup of water and cook it in a medium flame till it becomes dry.


• Finally add the chopped coriander leaves and put off the fire.


• To this add the rice and mix it well till everything gets blend well.


• Simple and delicious rice is ready.


• Serve it with chips,pappad or some fry.

Enjoy....................................................................................

• Using shallots give a very nice flavor to the rice but if you want to use onion use one large onion for this measurement.
• Use well ripe tomatoes to get a nice tangy taste and chop the tomatoes finely to get cooked easily.

Sumber http://www.naliniscooking.com

Chettinadu Pepper Chicken Kulambhu

I have already posted the pepper chicken fry which is a dried version but today's recipe is a gravy version goes very well with rice.
The recipe I have given is slightly a spicier version as we prefer to eat this one bit spicy and made it with the chicken drumsticks.The spice level can be altered for the milder version,now on to the recipe.........

 Ingredients

Ingredient	Quantity
Chicken drumsticks	6nos.
Onion	2 (medium size)
Tomato	2(medium size)
Ginger&garlic paste	1tbs
Chilly powder/milagai podi	11/2tsp
Coriander powder/kothamalli podi	2tsp
Turmeric powder	1/2tsp
Garam masala powder	1/4tsp
Salt	to taste
Coriander leaves(chopped)	2tbs
Curry leaves	2 sprigs
Fennel seeds/sombhu	2tsp
Black pepper corns/milagu	1tbs
Salt	to taste
Oil	4tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	4nos.
Cinnamom.pattai	1 inch piece
Star anise	2nos.
Fennel seeds/sombhu	1/4tsp

To grind

Ingredient	Quantity
Coconut (grated)	4tbs
Fennel seeds/sombhu	1/4tsp
Poppy seeds/kasakasa	1/2tsp

Method

• Wash and clean the chicken and marinate with a tsp of ginger& garlic paste,salt,red chilly powder and turmeric powder.Marinate for at least 30 minutes.
• Dry roast the fennel seeds and black pepper corns in a medium flame till the aroma comes,powder it coarsely.Grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds follows the cinnamon,cloves and star anise.
• Saute the onion and curry leaves till transparent and add the ginger&garlic paste,fry it till the raw smell disappears.
• Then add the tomatoes and cook it till mushy,now add the marinated chicken  and mix it well.
• Add the coarsely ground powder and coriander powder and mix it well.
• Add a cup of water and cook it covered in a medium flame for 10 minutes or till the chicken is cooked completely.
• Now add the coconut paste and cook it till the raw smell goes off. 
• Garnish with coriander leaves. 
• Serve it with rice or roti.

Enjoy.....................................................

• Here I used the chicken drumsticks,it can be made with whole chicken.
• The spice level can be adjusted according to personal preference.
• Instead of coconut paste,thick coconut milk can be used.
• Roast the black pepper and fennel in a low to medium flame to get roasted evenly.

Sumber http://www.naliniscooking.com

Spicy Eggplant/Brinjal Fry

Today I am sharing you a spicy eggplant recipe which can be made in a jiffy,perfect with simple rasam and curd rice.
When I was casually talking to my sister over the phone,she was sharing a recipe that she watched on that day in a cookery show in T.V.This fry doesn't need any fancy ingredients and no chopping needed except the eggplants.So next day without any second thought I made this recipe,it came out very tasty and spicy.My husband who doesn't like eggplant also had this spicy fry with no complaints.Use the small tender eggplants to get cooked evenly,lets move on to the recipe..........

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	8
Red chilly/varamilagai	5-7 nos.
Garlic/poondu	5 cloves(big)
Fennel seeds/sombhu	2tsp
Turmeric powder	1/2tsp
Salt	11/4tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/4tsp

Method

• Grind the red chilly,garlic,fennel seeds,turmeric powder,salt to a thick fine paste with  water.Keep it aside.
• Clean and remove the stalk of the eggplant and cut into half lengthwise.Then keep one side intact make four slits.Put the cut eggplants in water to prevent browning.
• Heat a wide pan with oil and crackle the cumin seeds and toast the curry leaves.Now add the egg plants to it and saute with a pinch of salt.
• Once the eggplants change the color and half done add the ground paste and fry it till the raw smell goes off.

• Add a tbs of water and cook it covered in a medium flame till the eggplants get cooked.
• Now remove the lid and cook it for couple of minutes,turn the eggplants carefully in between couple of times to get evenly roasted.Finally add the coriander leaves and mix it carefully.

Spicy,garlicky eggplant fry is ready.

Serve it with rasam or curd rice.

Serve it with rasam or curd rice.

Enjoy...............................................................

• The amount of red chillies given is for slightly spicier side,if you want you can reduce.
• The garlic cloves,here I used is in bigger size so adjust according to the size.
• Using a wide pan is easy to turn the eggplants and gets evenly roasted.
• Care should taken after adding the eggplants,the oil splutter as the eggplants were in water.

Sumber http://www.naliniscooking.com