Kanji Recipe by Nazreen

Kanji Recipe

Ingredients:-

Boneless chicken-few pieces,cabbage-1/2,carrots-1/2(large),tomato-2medium,oats-1/4cups,moong dal-2cups,basmati rice(uncooked)-1cup or cooked rice-1 1/2 cups,red chili powder & turmeric powder,SALT to taste,Cinnamon,cardamon & clove-little,ghee/butter & oil-little,ginger-garlic paste-to saute,onions & cilantro

Method:-

wash the rice & moong dal,let the water drain...in a pressure cooker add the rice,moong dal,cabbage,boneless chicken,carrots,tomato,oats,red chili powder & turmeric & little SALT with water,level the water with ingredients...cook it for 6whistles..after the pressure goes remove the boneless chicken & add little more water & blended it nicely...if u think the consistency is thick u can add water...shred the chicken & add to the blended ingredients...in a separate pan add ghee & oil,when hot add cinnamon,cardamon & clove,to that add little onions,when the onions change color add ginger garlic paste,to the boiling kanji pour this to it...garnish with cilantro...

if u have leftover chicken curry,then u can add this at the end...if ur a veggi then don't add the meat...

Sorry for the delay

"Columbu Kari" by Rishada

"Columbu Kari" by Rishada

Ingredients :

List 1:

mutton

ginger garlic paste

red chilli powder

turmeric

salt

coriander powder and cumin powder - very little

pepper

List 2:

Tomato - 3

red chillies - 2-3

coriander leaves - 6-8 sprigs

oil

Method:

Pressure cook all the ingredients in list 1 with little water until meat is nice and tender.

Heat Oil in another pan (should be a flat type - water should evaporate easily). Then add the red chillies and immediately add the tomatoes. When the tomatoes are half done, add the meat along with the watery gravy. Heat till the gravy thickens (gravy kammiya dhan irukkanum). Then add coriander leaves and switch off the flame after 2 mins.

Fish Kuzhambu by Deepthi

Fish Kuzhambu

ingredients needed:
fish pieces
onion big 1
tomato 2 to 3
garlic 8 to 10 gloves(if it is small use as such,don't cut it ,if it is big cut it into two vertically)
soak the tamarind in water and extract its juice..(it should be more and diluted as u do it for rasam)
chilli pwder
coriander powder
turmeric powder
salt.
vendhayam very little

take a vessel,mash the tomatoes well in the hand till it becomes all juicy(rasamkk pandra maadhiri)
add the tamarind juice to it(ungalukku evaluvu quantity venumo andha maadhiri)
add chilli poder,coriander powder,turmeric powder,salt and vendhayam to it and mix it well and keep it aside
take a big kadai add oil (konjam neraya,more the oil more the taste) in it,then add vadagam(i use homemade,mom packed it from india) and curry leaves
then add onions and garlic anf fry it for a while
then add this tomato,puli thanni mixture to it and boil it till it becomes thick(oil should come out)...oil konjam tharalama use pannunga:))
then add the fish pieces and boil it for 5 more minutes and close it...

meen kuzhambu is ready:)..it will tast yummy the next day:)

Fish Curry by Nazreen

Fish Curry

For curry i use white pompefert..

In a pan add curry leaves,onions(little)saute until golden brown
Then add little ginger-garlic paste,saute for few mins
Now add the tomato & let the tomato mix nicely with onions
In a separate bowl add coconut milk,SALT,Turmeric pwd-mix nicely that no lumps are formed,u can add little water also..
Now add this to the pan & let it boil
Add the fish(the fish should be washed nicely & to that add little salt & red chili powder)to the gravy
Cook for 10mins on med-high flame
When done add lemon juice

Serve with roti or Rice

SHRIMP MASALA by Deepthi

SHRIMP MASALA

this is the simplest masala my mil makes,this is her recipe:)...

ingredients needed:

onion -1 big
juicy ripe tomatoes-3 if it is medim in size 4 if it is small...
garlic 6 to 7 pods
ginger an inch
green chillies -3
jeera a little
chiili powder(i use homemade chilli powder which is a mix of both chilli and coriander powder)...
turmeric powder a pinch..
shrimp as needed for the gravy

method of preparation:
1) make a paste of ginger,garlic,greenchillies and jeera
2)pour oil in a kadai,add this paste, fry this for a while and then add onions,turmeric powder and salt..fry it well
3)now add tomatoes ,fry for a while then add chilli powder(u can substitute this with little chilli powder and little coriander powder seperatly )...keep the flame to medium and fry till the oil stands on the top..
4)now add shrimp and little water and cook till the shrimp is done and u get a consistency of a gravy
5)garnish with chopped coriander and chopped curry leaves...i always feel that adding curry leaves for garnishing adds extra aroma to the gravy
(i sometimes add sakthi chicken masala powder too to the gravy)...

for this masala,amount of onions and tomatoes should be the same.. u can add little more tomatoes too for extra tanginess:))..but don't reduce the amount of tomatoes...

Fish Tikka Masala by Ayesha

Fish Tikka Masala by Ayesha

Ingredients:

Tilapia Fillet-2lbs(washed,cleaned & cut into 4piceces)

Onions-1 1/2 big

Tomato-1 big

Red chilie powder

Garam Masala

Pepper powder

coriander powder

Turmeric powder-little

Cilantro

Yogurt-2cups

Ginger-garlic paste-1/2tsp

SALT

To marinate the fish:-

SALT,red chilie powder,ginger-garlic paste & little lemon juice.

Method:

1)Marinate the fish & keep aside.

2)In a pan add oil & saute the onions until golden brown.Add the ginger-garlic paste.Saute until the smell goes off.

3)Add tomato & nicely mix it with the onions.

4)Now add the red chilie powder,garam masala,coriander powder,turmeric powder,mixing nicely.

5)Add cilantro & yogurt,let it nicely blend with the masalas.

6)Cook for few mins on high flame.

7)Cool it off & then blend it in a mixie.Add water for consistency

8)In the same pan add little oil & then add the blended masala.

9)Lower the flame.

10)In another pan shallow fry the fish & then add to the masalas.

11)Keep the flame high & cook it for 5 mins...

Melaghu Curry by Ayesha

Melaghu Curry by Ayesha

Ingredients:

Lamb leg/beef shank-2lbs

Pepper(Whole)-2.5tspn

Cumin & Jeera seeds-2tspn

Coriander seeds-1tspn

Khas-Khas seeds(1tspn) or powder-2tspn

Cashew nut-few

Turmeric powder

Onion-1big

Yogurt-3cups or more

Coriander & Mint leaves-little

Ginger garlic paste

Cinnamon,cardamon & clove- to taste

SALT

Method:

1)In a pan roast pepper,cumin,jeera & coriander seeds without oil.

2)In a blender nicely blend the above ingredients & then add water & blend it.Keep aside.

3)Then blend cashewnut & khas-khas with water.

4)Marinate the beef/lamb with Salt,yogurt & turmeric.

5)In oil(add little more than regular use)add Cinnamon,cardamon & clove.Nicely saute the onions.

6)In a separate bowl add little yogurt with ginger garlic paste,coriander & mint,mixing them nicely.

7)When the color of the onions changes into pinkish add the ginger-garlic paste mixture.

8)Now add the marinated meat.Cook for few mins.

9)Now add the blended ingredients & mix nicely.

10)Pressure cook for 6whistles...

Yummm it's ready...

Tangri Kabob by Nazreen

Tangri Kabob

Ingredients:-

Basen flour
Shaan Chat masala
Chicken drumsticks-2lbs
Cilantro,mint & green chilies & cumin seeds
SALT to taste
Extra Virgin Olive oil-2tbspn
Yogurt-1cup

Method:-

In a bowl add basen flour,yogurt,chat masala.nicely mix & see to it that lumps don't form.if u need add little salt.chat masala does have salt so taste before u add salt

In a mixer add mint,cilantro,green chilies & cumin seeds or powder nicely blend it

Add the blended mixture to the basen flour & nicely mix.

Now add the chicken & add EVOO

Dalcha by Nazreen

Dhalcha recipe

Ingredients:

Goat/lamb with bones-1/2lbs
Separate bones(not compulsory)
Tuver dhal
Tomato-3(medium)
GG paste-1/2 tsp
Cinnamon,Cardamon & clove-little
Curry leaves little
SALT
Red chili powder-2tsp or according to ur taste
Onion-little
Lemon juice
Cilantro-to garnish

Method:

1)In a pressure cooker put the meat & add little salt & GG paste pressure cook until the meat is done
2)Remove the meat frm the water & keep it aside.
3)Wash the tuver dhal & pressure cook it with tomato & red chili.
4)Once done,blend it with hand blender,don't nicely mash,just little
5)To that add the meat & boil it
6)In a separate vessel add little butter/ghee & oil.Sputter the Cinnamon,cardamon,clove & curry leaves.
7)Then add the onion,fry until pinkish & then add ginger garlic paste.
8)Pour it into dalcha.Turn off the stove,add lemon juice & cilantro.

Serve hot with rice or roti..

P.S.If you add little curd in thalikathuraku it taste good..

Dalcha by Rishada

Dalcha

Ingredients:
Goat meat - 1/2 lb (with bones)
Chana dal - 3 tbsp
Tuvar dal - 3 tbsp
G.chillies - 4
Onion - 1 medium
Ginger/Garlic paste - 1 tbsp
Tomato - 1 medium
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Corriander powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind paste - 2 tsp
Corriander leaves - 1/4 cup
Curry leaves - a few
Cinnamon, Cloves, Cardamom - a few each
Procedure:
Chop the goat meat and remove just the bone pieces separate. Pressure cook the bone pieces with a little ginger/garlic paste, turmeric powder and 1/2 tsp black pepper powder.
Soak the dals for atleast 15 mins and pressure cook them together with some turmeric powder, curry leaves and half of the corriander leaves.
Heat oil in a wide pan, season with cinnamon, cloves and cardamom. Once they pop, add chopped onions, g.chillies, ginger/garlic paste and fry for a few mins.
Add the remaining corriander leaves and curry leaves and fry for a couple more mins.
Add all the remaining powders along with tomatoes and fry until the tomatoes lose shape.
Add the remaining mutton pieces (raw), salt and fry for 5 mins.
Now add the stock from the cooked bones and let it boil for a few mins.
Finally add the cooked dal and pressure cook the mixture together until the mutton gets cooked completely (time depends on the pressure cooker).
Open the pressure cooker and add the tamarind paste and the cooked bone pieces, some water as required and let it boil for a few mins.
Garnish with chopped corriander leaves.
Serve hot with plain rice or briyani.

Chicken/Shrimp Tikka Masala by Nazreen

Chicken/Shrimp Tikka Masala

Ingredients:

Chicken breast-2lbs Shrimp-2lbs cleaned & divined
Onion-1 1/2 big
Tomato-1 big
Garam Masala,Red Chili powder,Dhaniya powder,sonfu powder,pepper powder,jeera powder
Yogurt-2cups or 4 big spoonful
SALT
Cilantro
Shan Tandoori/Chicken Tikka Masala
oil
Ginger-garlic paste

Method

-Nicely wash the chckn/shrimp & drain them nicely
-Add the shan masala,ginger-garlic paste & if you want you can add little salt .
-In a pan put oil & shallow fry the chicken/shrimp.say abt 70%cooked..You can also BBQ it.
-In a kadai add oil saute it for sometime then add the ginger garlic paste fry until the smell is gone.
-Add the tomato & nicely mix it with the onion
-Add yogurt & all the masalas,cilantro & SALT.Cook it nicely.Take it out frm the stove & cool it
-In a blender add the mixture & yogurt blend it.If you can you can add water for the consistency.
-In a kadai pour the oil then add the blended mixture & then make it to boil.Then add the cooked shrimp/chicken.
-Cook until done & before getting it out of the stove add cilantro

Yumm the food is ready...Serve with fried rice,noodles,roti/chappathi/ghee rice...

Dhal Gohst by Nazreen

Dhal Gohst

Ingredients:

1)Beef/Lamb with bones-1 1/2lbs and Beef/Lamb just the bones-1 1/2lbs
2)3/4cups of Masoor Dhal
3)1 palm full of Chenna Dhal,Tuver Dhal and Moong Dhal
4)SALT-according to taste
5)Ginger-Garlic Paste-according to taste
6)Lemon-according to taste
7)Green chili paste
8)Red Chili powder
9)Turmeric powder
10)Curry leaves,Garlic and lemon juice for thalikarathuku
11)Tomato-1big
12)Cilantro-little

Method:

1)Marinate beef/lamb with SALT,ginger garlic paste,lemon,red chili powder and green chili paste(take 2-3 green chilies put little lemon juice and blend it in indian mixer)for atleast 1/2hr

2)In another vessel put all the dhals with tomato and little cilantro cook until the Dhal is cooked.Then blend it with hand blender.

3)Then put lots of oil and add Bay leaves and Jeera and semi-cook the meat,atleast 50%of the meat must be cooked..then add the cooked Dhal and keep in slow fire for atleast 5hrs or until the meat is cooked softly.

4)Then add Garam Masala after the meat is cooked.

5)Thalikarathuku:Add lots of oil,then add garlic(nicely chopped) and curry leaves...

Yummy Dhal Gohst is ready and i know it's slow cooking...but u can do the same with pressure cooker too...but i don't know how it turns out...

Mutton Masala by Nazreen

Mutton Masala

Ingredients:
Beef with bones-1lbs
Onions-2big 3small
Tomato-2
Clove-4petals
SALT
Fennel seeds-a palmful and half
Cilantro and Mint leaves-1 bunch each
Red chili powder-2tbsp
Method
*In Oli add the crushed garlic and then add the curry leaves.
*Then add the onion until golden brown
*Then add the Tomato and saute for few mins.Add Red chili powder and Mint leaves
*Then add the meat and SALT and pressure cook for 5whistles
*Then in a pan put Fennel until u get the smoky smell and then put in mixer and mix it to a powder
*After the meat is cooked add the powdred fennel seeds and garnish with cilantro..
Hope u enjoy this yummy dish

Chicken Hyderabi Qoorma by Nazreen

Chicken Hyderabi Qoorma:

Ingredients:
Chicken-1 whole chicken cut into 16 pieces
Tumeric powder-1tbsp
Almonds(peeled)-1 palmful
Cashew-1 palmful
Coconut Milk-3tbsp
Desiccated coconut-few tsp
Onions-1big
Cinnamon,cardamon and clove-according to taste
SALT To TASTE

Method:

1)Blend the almonds,cashew with coconut milk and powder(in mixer)
2)Then in oil add cinnamon,cardamon,clove and bay leaves.
3)Then add the onion and saute until golden brown..
4)Then add the chicken and tumeric and Salt
5)Then the blended ingredients.
Cook for 20mins then yummy chicken is ready...

fish kulambu by Ranjeeta

Yummy fish kulambu......

Ing:-

1.fish(here I can buy solmen or thelopiya);
2.tamarind(lemon size);
3.small onion-8 shallots for masala n 6 shallots for kulambu totally14;
4.tomato -small size one;
5.salt as u need;
6.coconut(handfull of thengai poo);
7.tumeric powder-a pinch;
8.chilli powder 1 to 1 n half table spoon;
9.coriander powder-2 table spoon;
10.oil 5 table spoon;
11.mustard;
12.curry leaves;
13.green chilli-1 for taste ;

preparation:-
For masala:
1.fry coconut in dry pan for 3 min or untill it turns to light brown color,
2.Then add tumeric,chilli ,coriander powder and finally add onion fry it for a while,
3.Grind this into smooth paste.

next:
1.In Tava,pour tamarind pulp,the above masala,add little water,salt and make it to boil.
2.after 10 min put cleand fish n keep the stove in low flame.,
3.In another tava,,pour oil,mustard,onion,green chilli,tomato and saute it..
4.add this thalitham to kulumbu.Thats it...Yummy fish kulambu ready...

Note:Fish will cook fast so after adding fish u need to switch off the stove within 10 mins...
then dont clean the fish in hot water...........