extrodinarya illayannu naangalla sollanum. titleye suya thambattam adichikitta eppadi :)
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extrodinarya illayannu naangalla sollanum. titleye suya thambattam adichikitta eppadi :)
:lol:
extraordinary means out of the ordinary, which is exactly what I wish to share. Not the usual, known cooking. :p
I am not quite used to write recipes, but I will try.
Mutton Curry
Masala - this is the crucial phase, if you get this right, then your gravy will be a wow
- Coconut
- Curry Leaves
- Cinamon sticks
- Cloves
- Cardamon (pealed and only seeds)
- Bay leaf
- Pepper seeds
- Coriander seeds
- Red Chilli
- Cumin seeds
- Somb
Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Quantity - adopt to your taste. Once they are dry, grind them, keep aside (closed).
- Mutton 250 gms
- Onions sliced 250 gms (For mutton the cut onion should be = quantity of mutton)
- Tomatoes
- Ginger galic paste
- Turmeric
- Ghee
In a pan, preferably a cooker, add ghee, and fry the mutton. Keep it aside.
Rinse the pan (or cooker) in water, add some ghee again, then onions, cook, add turmeric powder, cook, add tomatoes, cook, finally ginger garlic paste.
Once done, add the mutton pieces stir for a while, add hot water, boil it, close it and cook until meat is done. (After a whistle I cook them for 20 minutes in a tradional cooker)
Open the lid, place the vessel in low flame, stir it and bring to boil one more time. Add the masala you have prepared - usually I add only 3/4 of the masala prepared as in powder form they become a lot, so add it according to your taste. Stir it well. Add salt. Let it boil. Once you see the ghee climbing up and settling by the walls, the gravy is done. Add chopped coriander and sprinkle some garam masala, close it.
When ready to dine, stir the gravy and serve (If needed, heat it over low flame for few minutes, and please avoid using Micro Oven).
Goes well with plain rice, chapathis, dosas, idlis and my favorite with Sambhar.
http://www.mayyam.com/talk/attachmen...8&d=1415624913
Hybrid to Badam Halwa and Kheer
1 cup Bhadam power (save yourself from soaking the seeds in hot water & pealing the skin)
Milk - No particular measure, but more milk, more time to cook
Suger 2 cups (1 measure Badam = 2 measure sugar)
Cardmon powdered
Ghee
Yellow Food colour (optional)
Pour some hot milk in the Bhadam powder and let it soak for some time. Once the mixture cools down, grind it to a thick paste, if needed add milk while grinding.
In a non stick pan, add ghee (you can be generous), then add the paste. Be close and stir it, stir ir & stir it, until it does not stick anymore to the pan. it will take a while. Be sure to adjust the flame accordingly.
[Optional : either add the sugar or make a syrup and them add it]. However, now is the time to add the sugar.
Magic word : Stir.
Once it becomes thick, slowly add milk, all the while stirring. Let it boil, stir ever 2 to 3 minutes. Add food colour.
When it gets thicker, add the cardamon powder. Cook it until it becomes thicker. Clue : When the Ghee climbs up, you can stop. But you can continue also.
Usually, it gets more density when it cools down. So accordingly adjust your thickness.
Altogehter, takes about 90 minutes in low flame with constant stirring.
Presentation : Take some Bhadam, cashewnuts, pistha and slice them. 3 ways to add them while serving :
- Roast them in a pan and then add them.
- Add ghee, fry them and then add.
- Natural, just sprinkle them over the desert (My preference).
http://www.mayyam.com/talk/attachmen...9&d=1415625037
Bit interested in cooking. Can someone tell me how to prepare panner butter masala in simple english
The halwa looks delicious Karthik :thumbsup: :slurp:
http://1.bp.blogspot.com/_w5RYu7_MCh...s1600/pcf1.JPGQuote:
Originally Posted by NOV
Remove the head (if you want), devein the prawn and remove the legs. Leave the shell on for the tail part of the prawn so that it doesnt shrink. Rinse and set aside.
Heat some oil and fry mustard seed (kadugu). Once it splatters, add fenugreek seeds (venthayam). Immediately add sliced onions and curry leaves and continue frying.
Add garlic slices next and give it a quick stir.
Add fishcurry powder (Babas), chilly powder and turmeric powder and a little water.
Add the following one after another - tomato, red chilly, and more sliced onions.
At this stage, you may want to add cut potatoes.
Let all cook over slow fire.
Add prawn and stir till coated nicely and continue cooking. Watch while cooking as prawns cook very fast
Add salt to taste.
Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.
Enjoy!
Pepper Chicken Chuka (Dry)
Masala - this is the crucial phase, if you get this right, then your gravy will be a wow
(Measures given are what I use - add or subract according to your taste)
- Pepper seeds (3 tsp)
- Cumin seeds (2 tsp)
- Somb (Fennel seeds - 2 tsp)
Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Once they are dry, grind them, keep aside (closed).
- Chicken 250 gms (Bone or boneless, piece size your wish, I prefer them small)
- Onions sliced 250 gms (For meat the cut onion should be = quantity of meat)
- Tomatoes
- Ginger galic paste
- Curry leaves
- Nalla Ennai
- Lime juice (optional)
- Corriander Leaves (optional)
- Salt
Marination
Chicken + Turmeric + Nalla Ennai => about 1/2 hour.
I usually cook it directly on an iron tawa, but if you are not used to, you risk geting your stove decorated. So I let you try it in a pan, anwyay its the same method for cooking on Tawa too.
- In a pan, preferably iron, add nalla ennai, and fry the onions. Cook/stir.
- Add Ginger Garlic paste. Cook/stir
- Add meat. Cook until they turn white.
- Add 'a kozhambu karandi' of hot water. Cook until the meat absorbs all the water, (the meat should be done by now).
- Add tomatoes. Cook/stir. Add salt.
- Add curry leaves & the whole masala powder you have prepared.
- (add oil if necessary. For this, you have to make a well by pushing the food that is cooking and add the oil in the centre and allow it to heat up. Once it boils, mix /stir.)
** Never close the cooking food at any point of time (even after its cooked) **
Don't cook for a long time, just stop it when the oil climbs up. Add corriandre leaves / lime juice (optional). Leave it open.
You can keep it in the pan, and use a iron tawa to heat it in portions. While heating it, the tawa should be really hot and wet with oil. Put the portion and stir continuesly until the mixture gets dark. Try not to burn it.
While cooking it in the Tawa directly, sprinkle water from time to time. And be careful not to burn yourself, it happens quite fast.
Goes well with curd rice (my fovourite), chapathi/parotas, sambar/rasam, plain rice.
A preferable evening dish when its quite cold.
http://www.mayyam.com/talk/attachmen...1&d=1416133210
https://fbcdn-sphotos-c-a.akamaihd.n...a6e22253a0179d
Coming next, Sardine curry & Chilled potato salad!
Chicken 65
Chicken 250g
(bone or bone less - smaller the pieces more delicious taste - say max piece size = size of an ice cube)
Marination Part 1
Rub the cut pieces of meat with little salt, then add turmeric, mix, then add lime juice (1/4 lime is enough) - mix well. Keep aside for 15 mins minimum.
Marination Part 2
In a bowl add :
(add them one by one by giving a brisk stir each time and add the curd in the end, finally finishing it off with the red food color. Or just add them one by one in the order I have mentioned. Mix them all quite well - preferably using your fingers :
Gram Flour (Kadalai Maavu) - 2 TBS
Rice Flour (Arisi Maavu) - 1 tps
Corn Flour - 1/2 tsp
Edible Oil - 1 tsp
Ginger/Garlic Paster - 1/2 tsp
Tomato puree (1/4 tsp) + a pinch of Sugar [you can add ketchup (1 tsp) directly also, but if you are allergic to ketchup like myslef, this is your best option]
Cumin Powder - 1/2 tsp
Corriandre Power - 1/2 tsp
Chilli Powder - 1/4 tsp (or more if you want)
Pepper powder - 1/4 tsp (or More if you want)
Salt
Curd - 2 TBS
Red food color
Now, take the marinated (part 1) meat and add them to this mixture. Make sure each piece is well coated. Cover the bowl with transperant kitchen paper or just by a lid and keep it in the fridge (or a place below room temperature) for minimum 2 hours.
Heat edible oil in a Kadai (iron preferably). The quantity of the oil should allow the chicken pieces to be immersed completely, just like how you cook a vadai. If less oil used, the cooking will not be consistent and the meat may become rough.
When the oil is hot, add only one piece and allow it to cook for about a minute. You should see the change in color and the coating. Remove it and cut it open to see if its cooked inside too. If not, leave it in the oil for few more seconds. Once satisfied that the meat is cooked, you are now capable of determining the time it takes.
Add about 5 to 6 pieces (not more) and cook until the desired time. Rinse the extra oil.
Serve it with a piece of lime and ring-sliced onions. If you wish, you can fry some curry leaves and do the topping before serving.
Note : If you add egg to the mixture, Chicken 65 should be consumed immediately after cooked, else it will give a foul smell. Plus, I found that egg does a magic of roughening the meat. Choice is yours.
(Sorry no Photo, I had them all before even thinking of taking one. Next time I will surely post one)