A recipe for passion is always simmering !
There are certain recipes which I cook often and among them chicken curry stands first. Instead of just doing the regular curry I add few new ingredients here and there to give a twist and make it different from routine. Adding mint leaves to the curry could be one better option, it adds immense flavor to the dish and also…
You may wonder if one such dish exist, paneer has no connection with south Indian classics.. but why not ?? Try this crazy combination…. plain paneer tossed in my authentic chettinad blend, another simple but exquisite preparation under my roof. Panner Masala / Chettinad Paneer Curry / Chettinad Curry / South Indian Paneer Curry / Masala Ingredients-1 20 cubes Paneer cubes…
Schezwan Fried rice is a Chinese rice preparation made with hot and spicy schezwan chili paste. You can read all about that here…
Okra is my family's all time favorite.. and never had a chance for leftovers. This recipe is one among them, little spicy with crunchy crushed peanut finish.
Telugu ~~~ English , Bendakaya ~~ Okra / Ladyfinger , Vepudu ~~ Dry stir -fry
Bendakaya Fry / Okra Fry / Lady's finger fry / Vendaikkai Varuval / Poriyal / Bendakaya Curry
Are you looking for a simple effortless pulao recipe ?? Then you should try this yogurt/ curd pulao which is takes less time to prepare and goes perfectly well with any spicy gravy. Good for party menu and even makes a good recipe for lunch box.
Yogurt Pulav/ Yogurt mixed rice / Ghee pulav
Onion Preserve / Pickle / relish / Chutney is a semi thick spicy jelly like coarse paste usually an accompaniment for south Indian tiffin items. In our family we make this thokku in big batches and store for upto 6 months. Great for picnics, instant side for any tiffin like idli dosa or puri. We even spread this on a plain bread toast and quick snack. Fresh ingredients, more oil and using dry spoon every time.. will make this preserve last for long time. Only disadvantage it takes about 1 1/2 hours approximate to make this thokku, which is worth a try for its uses.
Sukka/ Chukka refers to dry stir fries and can be made with either meat or veggie. My favorite choice of meat is chicken and I'm soooooooo addicted to my moms chicken sukka recipe which is a regular at my home on Sundays, if I were to choose sambar as the main course. This recipe is basically smothered with black pepper, fennel and cumin powder and heavily seasoned with curry leaves. Give it try and surprise those hungry taste buds with lip smacking hot masala.
A box of tofu will last only for few days in the refrigerator and I'm under pressure not to repeat the same tofu preparations, so what do you expect out of me??? Adding them to regular curry preparations is what I resort to…. its sooo versatile and adapts well to any dish without spoiling the original flavour. Shrimp curry is one dish which I make at least once a week and adding leftover tofu blocks in the curry helps my family slowly adjust to tofu diet and also incorporate this nutritional powerhouse in a regular meal.
Tofu, also known as soya bean curd is a cheese like product obtained from curdling soy milk, a staple food in China and Japan. Its becoming more and more aware these days due to its immense health benefits. A good alternative for meat with excellent source of protein with no fat.
1.ADD SHREDDED CABBAGE,CARROT, SALT , 2 PINCHES OF AJINOMOTO.
2.TO THIS ADD HALF TBSP OF SOY SAUCE AND 1 TABLE SPOON OF REDCHILLI TOMATO SAUCE.
3.TO THIS ADD 5 TABLE SPOONS OF MAIDA AND 5 TABLE SPOONS OF CORN FLOUR.MIX ALL THESE IN TO A THICK BATTER. NO NEED TO ADD WATER.
4.MAKE GOLF BALL SIZE AND DEEP FRY THEM TILL THEY TURN DARK GOLDEN BROWN COLOUR.
5.PLACE THEM ON A PAPER TOWEL AND LET THEM COOL.
6.ADD 3 TABLE SPOONS OF COOKING OIL TO THE PAN AND HEAT THEN ADD 2 CUT GREEN CHILLIES .
