Thứ Sáu, 31 tháng 5, 2013

Mango Karuvadu/Dry Fish Thokku

This is one of my experiments which totally turned out in flying colors...had to share this recipe with the world its so tangy perfectly spiced and goes well along with sambar rice and rasam rice this will stay in the refrigerator for upto 2 to 3 months if preserved properly.
Do view my video demo...rate comment and subscribe...thank you...:)
Ingredients:
3 Cups Raw Mango Pulp
5 to 6 Sprigs Curry Leaves
150 Grams Dry Seer/King Fish(Vajaram Karuvadu)
2 Tbsp Mustard Seeds
12 Dry Red Chilly
2 Tbsp Chilly Powder
2 Fist Full Garlic Pods(peeled)
1 Tsp Turmeric Powder
1 Tsp Asafoetida
1 1/2 Cup Oil
3 Tbsp Salt
For Masala Powder:
2 Tbsp Split Chickpeas 
15 Whole Dry Red Chilly
2 Tbsp Pepper Corns
Fist Full Garlic Pods
Fist Full Curry Leaves
1 Tsp Asafoetida
1 Cup Dry Shrimp
  • Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
  • Add the ingredients to a mixer jar and blend to a fine powder.
  • Peel and dice the raw mango wash twice and place in a bowl with a splash of water place inside a pressure cooker steam cook for 3 to 4 whistles.
  • The mango should go mushy reserve.
  • Dice the dry fish wash in running water and add chilly powder a pinch of asafoetida mix allow to marinate.
Method:
  • Heat oil in a large heavy bottom wok on a medium flame add mustard and allow to splutter add garlic and fry till light golden.
  • Add asafoetida curry leaves dry chilly and turmeric fry a bit.
  • Add the mango pulp and stir.
  • In another wok or pan add 5 tbsp oil and start frying the fish on medium flame allow the fish to turn golden in color reserve.
  • Add the shrimp masala salt and the fried fish to the mango stir and fry till oil separates preserve in a air tight container once cooled serve along for any southindian meal...Enjoy...:)

Thứ Hai, 27 tháng 5, 2013

Oreo Frappé (Cafe Coffee Day Inspired)

I'm died hard fan of cafe coffee day tried their new oreo frappe and was totally inspired I like my coffee blend on the stronger side since I don't drink coffee and tea often  prefer it that way did add little extra coco to the mixture you may reduce it if you want only coffee flavor...

Ingredients:
10 Chocolate Cream Oreo
1 Cup Strong Filter Coffee ( Please Click Here to see how I prepare Filter Coffee)
1/2 Tsp Instant Coffee
2 Cups Milk
3 Cup Ice Cream Chocolate or vanilla
3 Tbsp Sugar
2 Tbsp Coco Powder
3 Cups Milk

Method:
  • Mix all the ingredients in a bowl leaving the ice cream out use a whisk to well combine cover and place in freezer for 4 to 6 hours till crystals form.
  • Once crystals have formed  crush the crystals using a spatula add to a blender along with ice cream and crushed oreo blend till oreo is crushed into tiny bits.
Serve the Coffee in a tall tumbler garnished with oreo...Enjoy...:)

Fruit Slush (Watermelon, Lychee, Kiwi and Mango)

People have different names for these beauties like slush, fruit frappe, fruit crush etc i don't know what to name it anyways if its summer i prepare these in bulk and stock up in my freezer as a summer fix. normally i prepare these slush with just water melon and mango this year there are 2 new additions with lychee and Kiwi...Kiwi fruit slush is my favorite since it has jeera powder and has perfect sour taste...
Parthu Rasigal...Subscribe Pannuga... 

Lychee Slush:
200 Grams Fresh Lychee (Peeled and Pitted)
1 Can Lychee Juice
1 Can Coconut Milk
2 to 3 Tbsp Lime Juice
4 to 5 Tbsp Sugar 
Lemon Zest Optional
  • Add the lychee sugar lime juice in the blender first run it twice till well blended if there are chunks of lychee its alright. add lychee juice and coconut milk pulse twice and reserve in a bowl.
  • Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with lime zest and serve right away.
Please adjust the sugar and lime juice as per your taste buds.
Kiwi Slush:
2 Kiwi Fruits(Peeled)
1 Liter Apple Juice
1 Tbsp Lime Juice
1/2 Tsp Jeera Powder
1/2 Inch Ginger (peeled and chopped)
5 to 6 Tbsp Sugar
2 Sprigs Mint 
  • Add kiwi, ginger, sugar, lime juice and mint to  blender blend well till kiwi fruit goes to a mush add apple juice and jeera powder and pulse twice.reserve in a bowl.
  • Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with mint and serve right away.
Please adjust the sugar and lime juice as per your taste buds.

Watermelon Slush:
3 Cup Water melon(cubed and deseeded)
2 to 3 Sprigs Mint
4 Tbsp Sugar
4 Tbsp Lime Juice
1/2 Tsp Pepper powder
1 Liter Club soda
  • Add the water melon, mint, sugar, lime juice and pepper powder to a mixer jar and blend well add a splash of water if needed blend well and reserve in a bowl.
  • Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender along with club soda blend till the ice is crushed and serve right away.

    Mango Slush:
    2 Cups Mango
    1/2 Inch Ginger
    2 Sprigs Mint
    1/2 Tsp Lime Juice
    5 to 6 Tbsp Sugar
    1 Liter Club Soda or Orange Juice
    • Add mango ginger mint lime juice sugar to the blender and blend thoroughly till well blended into a pulp water can be added reserve in a bowl place in the freezer to form crystals.
    • Once frozen break it up into tiny chunks and add to the blender along with club soda blend well and serve it up....Enjoy...:)

    Thứ Bảy, 25 tháng 5, 2013

    Mango Puliyodharai Karnataka Style Recipe

    Mango/Manga Puliyodharai is one of the most famous recipes in Karnataka once the mango base is prepared it can be stored for weeks even months in refrigerator it has prefect blend of spices excellent recipe that can be packed for lunch kids of all ages will love this recipe its tangy spicy lip smacking delicious...:)

    Deliciousness overload do watch the video demo comment and subscribe for more...:)


    Ingredients: 
    2 Raw/Green  Mango

    For Masala Powder:
    2 Tbsp Peanuts
    3 Tbsp Dried Shredded Coconut
    1 1/2  Tbsp White Sesame Seeds
    2 Inch Stick Cinnamon
    1 Tbsp Pepper Corns
    1/2 Tbsp Cumin
    2 1/2 Tbsp Channa Dhal/Split Chick Peas
    1/2 Tsp Fenugreek Seeds
    2 Fist Full Dried Red Chilly
    12 Pods Garlic (Optional)
    6 Sprigs Curry Leaf
    1/2 Tsp Hing/Asafoetida

    For tempering:
    1 Tbsp Mustard Seeds
    1/2 Tsp Hing/Asafoetida
    1 Tbsp Turmeric Powder
    1 Tbsp Dried Shredded Coconut
    10 Red Chilly
    3-4 Sprigs Curry Leaf
    1/4 Cup Sesame Oil
    1/4 Cup Sunflower Oil
    Salt to taste

    We prepare this in bulk and store for the rest of the year you may try half recipe if you like it then try the full recipe...:) oil should always be extra since it will preserve the mango.
    Masala Powder: 
    • Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate dry roast sesame seeds once it splutters reserve in the plate dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
    • Basically all ingredients should be dry roasted separately all the ingredients have different cooking timing.   
    • Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.
    Method:
    • Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
    • Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
    • In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
    • Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
    • Add the peanuts and salt must be a bit extra fry for 2 more minutes.
    • Allow to cool and store in air tight container.
      • The mango paste can be mixed with cooked rice or can be eaten with roti.
      • For 2 cups good quality rice (sona masuri) add 3 cups water and pressure cook for 3 whistles till rice is cooked
      • Allow the rice to cool add 2 to 3 tbsp of the mango paste mix and adjust the tang as per your taste buds.
      Serve mango puliyodharai along with rice fryums...Enjoy...Happy Cooking...:)


      Chủ Nhật, 19 tháng 5, 2013

      Muttai Karuvadu Kuzhambu

      Karuvadu/dried fish is prepared in so many different ways and we tamilians love it with rice or kanji/porridge. this recipe has been in my family for ages my granny used to add raw banana yam and few other veggies which I've converted a bit and added my favorite veg like brinjal and potato the fish I've used is vanjaram/king fish which is dried and packed with salt to preserve the fish...We normally prepare this gravy in bulk since the taste enhances more after 2 days time the eggs soak up the masala and the beans go a bit mushy and the fish practically melts in the gravy which gives ultimate  taste...:)
      Do watch my video demo...:)
      1/2 Cup Dried Mochai/ Dolicho Beans/Field beans
      250 Grams Brinjal
      250 Grams Potato(i've used baby potato)
      200 Grams Shallots
      150 Grams Peeled Garlic
      6 Sprigs Curry Leaves
      12 Eggs

      1 1/2 Tbsp Cumin seeds
      1/2 Tsp Fenugreek seeds
      1/2 Tsp Mustard seeds
      1 1/2  Tbsp Pepper Corns
      Lime Size Tamarind

      4 Tomatoes
      1 Large Onion
      1 1/2 inch Ginger
      8 Green chilies
      1 Tbsp Vinegar

      Asafoetida a pinch
      2 + 2 Tbsp  Chilly Powder
      1/2 + 1/2 Tsp Turmeric Powder
      1 Tbsp Coriander Powder

      8 Tbsp Ghee
      4 to 5 Tbsp Oil
      Salt as per taste

      Prep Up: 
      • First and fore most we need to soak the beans in order to do so we need a hot pack or a flask and enough hot water to soak the beans.
      • Pick and clean the beans wash twice soak the beans in a hot pack filled with hot water for 2 to 3 hours till the beans double in size.
      • Once the beans have doubled in size add to a pressure cooker along with potatoes and cook for 2 to 3 whistles till the beans have cooked and well done.
      • Heat a wok on medium flame with 2 tbsp of ghee and a tsp of oil add 1 Large Onion, 1 1/2 inch Ginger,8 Green chilies, 1 Tbsp Cumin seeds, 1/2 Tsp Fenugreek seeds, 1 1/2  Tbsp Pepper Corns, 3 sprigs of curry leaves fist full garlic and  fry till the onion turn light brown in color.
      • Cool all the ingredients and add to a mixer jar and grind to a smooth paste 1/2 cup water can be add the grind into a smooth paste.
      • In a pot add the tomato and tamarind and enough water and cook till the tomato and tamarind turn mushy extract the pulp/water and reserve.
      • Hard boil the eggs peel and reserve.
      • Roughly crush the garlic and shallots and reserve.
      • Cut the boiled potato into half's and  reserve.
      • Cut and clean the brinjal reserve.
      • Wash the dry fish throughly in running water and lukewarm water atleast 4 to 5 times then add 2 tbsp chilly powder and turmeric powder along with a splash of vinegar marinate.
      Method:
        1. Heat a wok with remaining ghee and oil temper with mustard cumin and fenugreek seeds one it stops spluttering add the masala paste prepared earlier along with a pinch of asafoetida and curry leaves.
        2. Once the masala paste has fried a bit add crushed onion and garlic fry a bit add red chilly powder coriander powder and turmeric powder fry till the oil surfaces.
        3. Add the brinjal and beans to the masala with salt as per taste fry a bit.
        4. Add the tamarind water and bring to a boil cover and allow the brinjal to cook.
        5. In a different wok add 2 tbsp oil and on medium heat fry the marinated fish till it turns light golden brown in color.
        6. Once the brinjal has cooked add the cooked potatoes and bring to a boil add the fish and boil.
        7. Add the boiled eggs cover and boil for another 10 minutes.
      Serve hot with rice enjoy....:)