Wednesday, September 26, 2012

Masala Fish Fry | Fish Recipes

Masala Fish Fry
I have already posted fish fry recipe....This masala fish fry was a experiment few weeks back and it was a super hit at home that the lil one just loved it....And now this has become regular whenever we buy fish. Do give a try and fall for this flavourful and aromatic fish fry....!
Masala Fish Fry Recipe

Masala Fish Fry Recipe - Ingredients

Preparation Time : 40 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

For the marinade:

Fish - 5 pieces (I used pomfret variety)
Curd - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Salt - to taste

To grind:

Coriander Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Pepper Corns - 1/4 tsp
Cinnamon - 1/8 inch piece
Cloves - 1
Small Onion - 4 to 5
Garlic - 2 pearls medium sized

Method:

  1. Grind the ingredients listed under 'to grind'to a semi coarse paste without adding water(anyway onions will let out water by itself).Clean fish, rinse it well and set aside. In a mixing bowl add turmeric, chilli, coriander powders, curd and required salt along with fish.
    How to make fish fry - Step1
  2. Marinate for 30mins.Set aside. Heat dosa pan and add the fish pieces, drizzle oil and toast it till golden brown. You can deep fry the fish pieces too. Preferable to use non stick pan as the masalas stick to the pan.
    How to make fish fry - Step2
Serve with freshly sliced lemon wedges and onion rings. Tastes best with hot steamed rice.
Fish Fry Recipe

My Notes:

  • Use a non stick pan to toast the fish as there is masala it sticks to the pan. Else you can deep fry them too.
  • This is a bit spicy so reduce chilli powder according to your spice level.
  • If you dont prefer more masala flavour skip cinnamon and cloves alone.
  • I have used vaaval(pomfret) fish variety. You can even use vanjaram fish.
Masala Fish Fry Recipe
Written by: SHARMILEE J
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Sunday, September 23, 2012

How to make paneer - Homemade Paneer

How to make paneer
Though we always use homemade paneer, I didnt give much thoughts of posting it here. Last week, when my best friend asked having quite a handful of paneer recipes in the site why havent you posted the homemade paneer(Indian Cottage Cheese) recipe....I had no answer. But should admit for ignoring her request for a long time...and yes it striked me hard and 2 days later I made the paneer finally to post it here. Sowmya, this is for you - Hope this is enough for now atleast to put a smile on your face....:)
About the recipe, you can either use lemon juice / vinegar or curd to curdle milk but this is how amma makes and it comes out perfect everytime. Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.
Homemade Paneer Recipe

Homemade Paneer Recipe - Ingredients

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: World

Milk - 1 litre (preferably full fat cream milk)
Curd - 1/2 cup (or) Lemon Juice - 3 to 4 tbsp

Method:

  1. Boil milk for 5mins(Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep stirring and then add the next 1/4 cup. Continue heating till it starts curdling, keep stirring until the whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tbsp by 1 tbsp.
    How to make paneer - Step1
  2. Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
    How to make paneer - Step2
  3. Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy weight over the chapathi maker(I kept my hand mortar and pestle). Allow it to get set for atleast 2 to 3 hours. It will look cruumbled at this stage but dont worry it will get set well. Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night shoot it...yes I made it it the previous night making the paneer ready for next days clicks :)Then, remove it from the fridge , and cut into desired cubes.
    How to make paneer - Step3
  4. Do not freeze it. Just refrigeration is enough.Cut into cubes of your preferred size and store in a airtight container / a ziplock cover.
    How to make paneer - Step4
I prefer to cut them a bit small so that while added to gravies, it absorbs well.Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for upto 3 to 4 days....After that it starts to harden.

My Notes:

  • Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
  • Setting time is very important in getting the perfect paneer cubes.Also keeping in fridge before cutting into cubes gives neat pieces.
  • You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle quickly and to get little more volume of paneer.
  • I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk.
  • Use a cheese cloth which drains the water well. I used 'dhoti cloth(veshti thuni) for draining.
  • Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
  • Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.
How to make paneer
Written by: SHARMILEE J
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Saturday, September 22, 2012

Indian Cooking Glossary - Indian Names Of Veg,Fruits & Others


Vegetables
English Name
Tamil Name
Hindi Name
Ladies Finger(Okra)
Vendakkai
Bhindi
Peas
Pattani
Mutter
Brinjal (Eggplant)
Kathrikai
Baingan
Ash Gourd
Poosanikai
Petha
Beetroot
Beetroot
Chukander
Bitter Gourd
Pavakkai
Karela
Bottle Gourd
Sorakkai
Lauki
Cabbage
Muttaikosu
Pattagobi
Capsicum
Kuda Milagai
Simla Mirch
Carrot
Carrot
Gajar
Cauliflower
Cauliflower
Phoolgobi
Cluster Beans
Kothavarangai
Gavar
Coconut
Thengai
Nariyal
Colocasia
Seppenkilangu
Arbi
Coriander
leaves/Cilantro
Kothamalli thalai
Dhania
Curry leaves
Karivepilai
Cadi patta
Mint leaves
Puthina
Pudina
Garlic
Poondu
Lashun
Fresh Ginger
Inji
Adrak
Green chillies
Pacha Milagai
Hari Mirch
Lime
Elumichai Pazham
Nimbu
Onion
Vengayam
Pyaz
Tomato
Thakali
Tamatar
Corn
Solam
Makai
Cucumber
Velarikai
Kheera / Kakdi
Gooseberry
Nellikai
Amla
Jackfruit (raw)
Palapalam
Kathal
Chayote
Chow chow
Gathgobi
Mango (raw)
Maangai
Kaccha Aam / Keri
Potato
Urulaikilangu
Aloo / Batata
Pumpkin
Parangikai
Kaddu
Radish
Mulangi
Mooli
Ridge Gourd
Peerkangai
Tori / Thurai
Snake Gourd
Pudalangai
Chichinda / Padval
Sweet Potato
Sakaravalli kilangu
Shakarkand / Ratalu
Mushroom
Kaalan
Khumb / Guchhi
Plantain flower
Vazhaipoo
Kele ka phool
Turnip
Nookol
Shalgam
Yam
Senaikilangu
Sooran

Fruits
English Name
Tamil Name
Hindi Name
Apple
Aapil
Seb
Papaya
Papali Pazham
Papita
Banana
Vazhaipazham
Kela
Grapes
Thratchai Pazham
Angoor
Jackfruit
Pazhapazham
Katahal
Apricot

Khoobani
Blueberry
Avuri Nelli
Nilabadari
Custard Apple
Seethapazham
Shitaphal
Durian
Mulnuripazham
-
Mango
Maampazham
Aam
Gooseberry
Nellikai
Amla
Guava
Koiyapazham
Amrud
Unriped Chitrons
Narthampazham
Galgal / Nimbu
Lime(Lemon)
Elumichampazham
Bara Nimbu
Lychee
Laichipazham
Lichi
Orange
Aaranjupazham
Narangi
Pineapple
Anasipazham
Ananas
Pear
Berikai
Nasapati
Pomegranate
Madhulam pazham
Anar
Sweet Lime
Sathukudi
Mosambi
Sapota
Sapota Pazham
Chikku
Starfruit
Pulichikaai
Karmal
Watermelon
Tharpoosani
Tarbooz(Kalingad)
Strawberry
 -
 -
Avacado
Vennai Pazham

Raisins

Ular thratchai
Kismis
Dates

Perichampazham
Khajoor
Figs
Athipazham
Anjeer

Written by: SHARMILEE J
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Friday, September 21, 2012

Oreo Milkshake Recipe | Oreo Recipes for kids

My daughter loves Oreo so wanted to try a milkshake with it.  I have already posted biscuit milkshake this is a variation with icecream. She just loved it and asked to make if often :) The color of the milkshake is more blackish but I prefered mine this way and yes that was the reason I added coco powder haha but it does give a flavour too :)
Oreo Milkshake Recipe


Oreo Milkshake Recipe - Ingredients

Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 2

Oreo Biscuits - 2 (1 with cream and other without cream)
Milk - 1 cup
Vanilla Icecream - 1 scoop
Sugar - 1/2 tsp
Coco powder / Chocolate Sauce - 1/2 tsp(optional)
Oreo Cookies powdered - 2 tsp (just for garnish)
Oreo Milkshake Recipe

Method:


1.Crush oreo biscuits with your hands. Then in a mixer / blender add vanilla icecream , oreo cookies , milk, sugar and blend it to a smooth creamy shake!
Oreo Milkshake Recipe - Step1
Serve chilled with crushed oreo biscuits.


Oreo Milkshake Recipe
My Notes:
  • Adding vanilla icecream is purely optional. If you are not using icecream then use chilled milk
  • You can also add 1 tsp of chocolate sauce.
  • This is kid friendly recipe you can try with any cream based cookie/biscuit too.
Oreo Milkshake Recipe
Written by: SHARMILEE J
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Wednesday, September 19, 2012

Rajma Dry Curry | Rajma Recipes


Rajma Dry Curry Recipe
Rajma / Kidney Bean is highly nutritious and also has a good source of cholesterol lowering fiber in it so I pick a pack of it every month. I have already tried rajma masala, rajma paratha so wanted to try something different.Whenever I hear the name 'rajma' it echoes to me as 'rajamma' as prakash raj says it in the movie Abhiyum Nanum which is one of my fav movies :)

This curry recipe is from my sis when I needed to quick fix a lunch for me and mittu. This is a easy and flavourful curry which goes well with rotis and even with rice. There are different varieties of rajma one being the red kidney bean and other one is what I've used here. You can try it with any type you like.

Rajma Dry Curry Recipe

Rajma Dry Curry Recipe - Ingredients

Serves: 1
Cooking Time: 25 mins


Rajma (Kidney Bean) - 1/2 cup
Onion - 1 small sized chopped finely
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste

To temper :

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - few

To grind to a paste :

Coconut - 3 tbsp
Fennel Seeds - 3/4 tsp
Garlic - 3 to 4 pearls
Red Chillies - 1.5
Rajma(Kidney Bean)
Method:
1.Soak rajma overnight or for atleast 7-8 hours. Pressure cook it until soft for 5-6 whistles(depends on the variety),Set aside. Grind the ingredients listed under 'to grind' to a semi fine paste(no water needed sprinkle few drops if needed.
Rajma Dry Curry Recipe - Step1
2.Heat oil in a pan and add the items under 'to temper' - allow it to splutter. Then add onion and ginger garlic paste and saute till golden brown.
Rajma Dry Curry Recipe - Step2
3.Then add the paste and saute for a minute, Then add required salt, chilli and garam masala powder and add little water to make it gravy consistency.
Rajma Dry Curry Recipe - Step34.Then add pressure cooked rajma and mix well. Saute and cook till the gravy turns dry.
Rajma Dry Curry Recipe - Step4
Serve with hot rice or even rotis.

Rajma Dry Curry Recipe
My Notes:
  • You can make it even more gravy kind by adding tomatoes and serve it with rotis.
  • We love this curry with rice and soft rotis too.
  • You can use this recipe for red kidney bean or any variety of bean like mochai etc.
  • Adjust spice level according to your taste , the above measures is for a mild spicy curry.
Rajma Dry Curry Recipe
Written by: SHARMILEE J
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Monday, September 17, 2012

Paal Kozhukattai Recipe (with jaggery and coconut milk)

Paal Kozhukattai
I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too...though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family :) This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.
Paal Kozhukattai Recipe
The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce.....yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it :) Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction :)
Paal Kozhukattai Recipe(with jaggery)

Paal Kozhukattai Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Sweet / Dessert | Recipe Cuisine: South Indian

For the Paal Kozhukattai dough:

Rice Flour/ Idiyappam flour - 1 cup
Ghee - 1 tsp
Milk -1 cup
Water - 1 cup
Salt - to taste

For the milk sauce :

Jaggery syrup - Powdered Jaggery 1 cup + Water - till immersing level(app 3/4 cup)
Coconut - 3 tbsp
Milk - 1 cup
Coconut Milk - 1 and 1/4 cup
Water - 1/2 cup
Cardamom Powder - 1/4 tsp

Method:

  1. Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
    How to make paal kozhukattai - Step1
  2. The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
    How to make paal kozhukattai - Step2
  3. When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
    How to make paal kozhukattai - Step3
  4. Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
    How to make paal kozhukattai - Step4
  5. Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft...once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
    How to make paal kozhukattai - Step5
  6. Add grated coconut, cardamom powder allow for a short single boil and switch off
    How to make paal kozhukattai - Step6
Give it atleast 30mins resting time so that the sauce blends well with the kozhukattais.Serve warm / cold.
Paal Kozhukattai(with jaggery & coconut milk)

My Notes:

  • While making the sauce - You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
  • Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
  • While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
  • Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics :)
  • The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
  • The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
  • For the sauce to blend well with the balls, you can roll them even more small.
  • You can even replace jaggery with sugar but the authentic way is making it with jaggery.
Paal Kozhukattai Recipe(with jaggery and coconut milk)
Written by: SHARMILEE J
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