Thursday, April 30, 2015

DUCK CURRY WITH COCONUT MILK ( THARAVU MAPPAS )



A:
500 gm duck cut into pieced
1 tbsp ginger & garlic paste
1 tsp chicken curry powder /
1 tsp chili powder + ½ tsp garam masala
1 tsp turmeric powder

Marinate & keep for 20-30 minutes.

B:
Coconut oil for cooking
1 tbsp whole spice
( cinnamon, cloves, cardamom, fennel
seeds, whole black pepper & bay leaves )

C:

1 stalk curry leaves
1 onion big sliced
1 ½ inch ginger sliced
5 gloves garlic sliced
2 chilies green cut
½ tomato cut

D:
2-3 tbsp white vinegar
1 tbsp coriander powder
1 tsp pepper powder ( white )
1 cup coconut milk ( thin ) / water
Salt to taste

E:
½ cup coconut milk ( thick )
1 chili small green cut
½ tomato sliced
1 tsp garam masala
½  tsp coconut oil
Spring curry leaves

METHOD:

Heat up coconut oil in Pressure Cooker,
fry B, then C… sauté until onion turn transparent.

Add in pepper powder, coriander
powder, sauté till raw smell is gone.

Add in A, vinegar, coconut milk / water
salt mix well.

Cover with lid & pressure cook for 2-3
whistles or till cooked.

Open the lid adds in E mix well.

When it start to boil remove from fire.

Serve with Rice, Bread, Porotta,
String Hoppers, Chapathi etc. …









STIR-FRIED ALTEMANTHERA WITH COCONUT ( PONNANGANNI KEERAI PORIYAL )



1 sp oil
½ tsp mustard seeds
1 dried chili cut small
½ tsp cumin seeds
1 tbsp split dal
3 shallots chopped
2 cloves garlic chopped
4 bird’s eye chilies chopped
¼ tsp turmeric powder
Salt to taste
3 handful ponnanganni keerai ( cleaned )
3-4 tbsp coconut grated

METHOD:

Heat up oil, fry mustard seeds, dry chili,
cumin seeds, split dal.

Add in shallots, garlic, bird’s eye chilies,
salt & turmeric.

Once shallots turn little brown, add in
the altemanthera leaves fry for few minutes.

Add in coconut, stir-fry for few more seconds.


Serve as a side dish for Rice.

Wednesday, April 29, 2015

STIR-FRIED CHINESE STYLE SEAFOOD NOODLES + SPICY SAUCE DIPPING



1-2 tbsp Sesame oil
3 gloves garlic crushed
100 gm prawns cleaned
100 gm squids cleaned & cut
10 fish balls ( more / less )
150 gm cabbage cut
150 gm mustard leaves cut
1 small carrot sliced thinly
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
Salt, sugar & pepper to taste
500 gm fresh noodles

For Garnishing:
1 chili red cut / sliced
1 stalk spring onion cut

METHOD:

Heat up oil, fry garlic till brown.

Add in prawns, squids, fish balls,
all the vegetables, all the sauces,
seasonings fry for few minutes.

Add in noodles, stir-fry until well complain.

Garnish with chili & spring onions.

Serve hot with Spice Sauce Dipping.

SPICE SAUCE DIPPING:



3 bird’s eye chilies minced /
1 chili red chopped
3 cloves garlic minced
2 tbsp light soy sauce
1 tbsp water
Pinch of sugar

METHOD:

Mix all the above ingredients together.



Tuesday, April 21, 2015

MANGO PAYASAM ( DESSERT )



1 mango well ripped ( removed skin & cut )
2 tbsp sago ( pre-soaked & drained )
Pinch of salt
1 cup milk
½ cup condescend milk ( more / less )
½ tsp cardamom powder
Water for cooking

For Garnishing:
Ghee for cooking
Extra mango pieces
5 cashew nuts cut

METHOD:

Add water, salt & cook mango pieces till soft.

Cook sago till transparent.

Once sago is cooked add cooked mango,
condensed milk, fresh milk mix well &
keep stirring for few minutes until
bubbles form sides of the pan.

Add cardamom powder, mix &
remove from fire.

In a frying pan heat up ghee, fry
cashew nuts till golden keep aside.

In the same pan add extra mango
pieces, fry till golden keep aside

Last add fried mango pieces, cashew nuts
into mango payasam mix well.


Serve hot or cold.

Monday, April 13, 2015

JACKFRUIT PAYASAM ( DESSERT )



2 tbsp ghee
5 cashew nuts ( cut open )
1 tbsp fresh coconut chopped
6-8 jackfruit pulp ( removed seeds & chopped )
2  tbsp sago ( pre-soaked & drained )
½ cup molasses ( jaggery, more / less )
1 cup coconut milk
½ tsp payasam spice powder
( cardamom, dried ginger, cumin )
Water for cooking

METHOD:

Heat up ghee, fry cashew nuts till
golden, keep aside.

Fry coconut pieces till golden, keep aside.

In same remainder ghee fry jackfruit
pieces till golden brown, keep aside.

Add some water, cook sago till transparent.

Add molasses mix well until well dissolved.

Add jackfruit, coconut milk, keep string till
bubble start to form.

Remove dessert from fire add, payasam
spice, mix well.

Garnish with cashew nuts & coconut pieces.

NOTE:

Best to serve is after 1 hour / more after cooking.



Tuesday, April 7, 2015

VEGETARIAN IDLY BURGER



A:
Butter for cooking
Idly ( I use leftover idles, cut into two )

B:
Salad leaves
Cucumber sliced

C:
Dry Chili Chutney
Mint Chutney

E:
1 potato ( cooked & remove the skin )  
1 cup mixed vegetables cooked
1 tomato chopped
1 onion chopped
1 chili green chopped
Coriander leaves chopped
Young curry leaves chopped
1-2 tbsp cheese grated
1 tbsp corn flour
Salt & pepper to taste

METHOD:

Mash potato & mixed vegetables.

Add in remainder ingredients & mix well.

Shape into small patties & keep aside.

Heat up no-stick pan little some butter.

Pan-fry vegetable patties on both sides
until golden brown & keep aside.

In same pan add some butter & pan-fry
both sides of idles lightly & keep aside.

To Make Burger:  

Spread some dry chili chutney inner
parts of the idles.

Add salad leaf, spread some mint chutney,
vegetable burger again mint chutney,
cucumber slice.

Cover with other part of idly.


Serve with hot drinks.