வெள்ளி, 29 ஜனவரி, 2010
PRAWN FRY
Ingredients:
Prawns -- 1/2 kg
onions -- 1 cup (finely chopped)
tomatoes -- 1/2 cup (finely chopped)
turmeric powder -- 1 tsp
chilly powder -- 4 tsp
coriander powder -- 4 tsp
grated coconut -- 1/2 cup
aniseed -- 1 tsp
garlic -- 4 or 5 cloves
salt -- to taste
curry leaves - a few leaves
oil -- 5 tsp
Method :
Grind coconut , aniseed and garlic to a fine paste.
Place a kadai and heat the oil.
Add onions and tomatoes and fry.
Then add prawns and turmeric paste , chilly powder, coriander powder and fry it for sometime.
Finally add the coconut paste , salt and curry leaves and fry until deep brown and serve hot.
ஞாயிறு, 24 ஜனவரி, 2010
FISH FRY
Ingredients:
Fish -- 12 pieces
Chilly powder -- 2 tsp
Coriander powder -- 2 tsp
Turmeric powder -- 1/2 tsp
Tamarind paste -- 1 tsp
salt -- to taste
oil -- 1/2 cup
Method:
Mix all the ingredients except oil .
Add all the fish pieces and keep it aside for 1 hour.
Place a frying pan and heat the oil.
Add 3 or 4 pieces and fry.
Like this fry all the pieces .
Serve hot.
புதன், 20 ஜனவரி, 2010
Chidambaram Brinjal ( kathirikkai ) kosthu
Ingredients:
Brinjal -- 1/2 kg
sambhar onions -- 2 cup
tamarind paste -- 2 or 3 tsp
red chillies -- 15
coriander seeds -- 4 tsp
bengal gram -- 4 tsp
turmeric powder -- 1/4 tsp
mustard seeds -- 1 tsp
asafoetida -- 1/2 tsp
curry leaves -- a few
salt -- to taste
oil -- 2 cups
Method:
Place a frying pan on fire and pour 2 tsp of oil and heat.
Add chillies , bengal gram and coriander seeds and fry it .
When the seeds splutter stop the fire and grind it to fine powder.
Heat 1/2 cup of oil in another kadai and fry onions and brinjal one by one.
Mash all the brinjals with a fork and keep both onions and brinjal aside.
Now add all the remaining oil and heat.
Add mustard seeds, asafoetida and curry leaves.
When the seeds splutter add mashed brinjal, fried onions, tamarind paste,
turmeric powder, salt and finally the powder.
When the kosthu releases oil, stop the fire and transfer into a dry bowl.
Serve hot with hot idlies.
A very famous dish in Chidambaram.
வெள்ளி, 8 ஜனவரி, 2010
Health tips
Important 20 health tips which impressed me very much . Please have a look and try to follow if you can.
1. Eat mostly plants.
(Have meat as a side dish instead of the main dish)
2. Put family first.
(Time with family is priceless)
3. Take a walk.
(Our legs are meant to move us, so move)
4. Drink a glass of red wine daily.
(It's been a practice for centuries, it must be good)
5. Reduce and manage stress.
(Stress kills, so avoid it or deal with it)
6. Have a purpose.
(Be excited when you wake up each morning)
7. Get outdoors.
(We came from nature, go back for a visit)
8. Be grateful.
(Appreciate what you got and you will get more)
9. Have fun.
(Do things that you enjoy)
10. Maintain a healthy body weight
(Move more, eat less)
11. Get regular exercise.
(Push and pull heavy things)
12. Love and laugh
(Preferably both at the same time)
13. Snack on nuts
(The most nutrient dense food in the world)
14. Give something back.
(If you want to get, you have to give)
15. Eat a large breakfast.
(Your mother was right...again)
16. Eat a medium lunch
(It's a lunch break, not a lunch buffet)
17. Eat a small dinner
(Enough eating already)
18. Drink plenty of water.
(It's the basis of all living things)
19. Sleep when it's dark.
(There is a reason why we can't see in the dark)
20. Learn new things.
(You live, you learn)
செவ்வாய், 5 ஜனவரி, 2010
yennai kathirikai kuzhambhu
Ingredients :
Tamarind paste -- 1/2 cup
sambhar onions - 1 cup (finely chopped)
garlic -- 1 cup
tomatoes -- 2 (finely chopped)
kathirikai - 5 or 6 ( cut only in the centre)
grated coconut -- 1/4 cup
chilly powder -- 4 tsp
coriander powder -- 4 tsp
turmeric powder -- 1 tsp
curry leaves -- a few
salt -- to taste
oil -- 1 cup
water -- 2 cups
kurry vadagam -- 1 tsp
or
mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
asafoetida - a little
fenugreek seeds - 1/4 tsp
Method :
Heat oil in a thick-bottomed vessel , add kurry vadagam .
Instead of that use mustard seeds, cumin seeds, fenugreek seeds, asafoetida.
When the seeds splutter , reduce the heat and add onions , garlics , tomatoes and kathirikai one by one and stir-fry for 5 minutes .
Add water, tamarind paste , chilly powder, coriander powder, turmeric powder and salt and cover and simmer for 10 minutes.
In the mean time grind the coconut into a fine paste.
After 10 minutes add the coconut paste and curry leaves and simmer for
another 10 minutes. The excess oil released from the kuzhambhu , stop the
flame and transfer the kuzhambhu into a bowl.
Serve hot with rice .
சனி, 2 ஜனவரி, 2010
Pakoda kurma
Pakoda Kurma
Ingredients :
For kurma :
Onions -- 1
Tomatoes -- 2
Grated coconut -- 2 cups
Fried gram -- ½ cup
Green chillies – 7 or 8
Ginger -- 1 inch piece
Garlic -- 8 cloves
Fresh coriander leaves -- a few leaves
Cloves -- 2
Cinnamon -- 1 inch
Coriander seeds -- ½ tsp
Cumin seeds -- ½ tsp
Oil -- 3 tsp
Ghee -- 1 tsp (to fry)
For pakoda:
Oil -- 3 cups (to fry)
Bengal gram – 3 cups
Sambhar onions – 1 cup(finely chopped )
Green chillies – 6
Garlic -- 3 cloves
Cumin seeds -- 1tsp
Coriander leaves - a few
Method :
Soak the Bengal gram in water for 1 hour. Drain and grind to a paste along with garlic, cuminseeds and chillies using very little
In the mean time , heat 1 tsp of oil and 1 tsp of ghee in a pan and add all the ingredients except coriander leaves , onions and tomatoes given above for kurma preparation. Stir –fry the ingredients for 3 or 4 mins in a slow flame. Allow it to cool and grind to a smooth paste and keep it aside.
Now heat 2 tsp of oil in a kadai and add chopped onions and tomatoes one by one and stir-fry for a minute. Then add the paste , water and salt and bring to a boil for 10 minutes.
Finally stop the fire and add the pakodas to the kurma.
Garnish with chopped coriander leaves and serve hot with rice.