Thursday, March 31, 2011


Al purpose flour/ Maida: 2 cups
Semolina: 3-4 tbsp
Egg: 1 no 
Yeast: 2 tsp
Yogurt: 1/2 cup
Milk: 1/4 cup
Salt: to taste
Sugar: 1/4 tbsp
Oil: for deep frying

Mix al purpose flour, semolina, yeast, salt and sugar. Add yougurt and egg to the flour and mix, then add oil, mix well. Pour the milk little by little to the flour and knead well till the dough turns soft. Cover the dough with kling foil or wet cloth, keep aside the dough for 2 hrs. Knead the dough again and make into small lemon size balls, roll it into small circle shape. Heat oil in a pan, fry both sides till light brown color. Serve with chicken curry or veg curry. Enjoyyyy....

Sending this to srivallis Breakfast mela

Monday, March 28, 2011

Butter Cookies

Al purpose flour: 1 1/4 cup
Icing sugar: 1 cup
Corn flour: 1/2 cup
Unsalted Butter: 125 gm
Vanila essence: 1/2 tsp
Milk: 2-3 tbsp
Salt: 1/4 tsp

Mix alpurpose flour, cornflour and salt. Beat butter with icing sugar and vanila essence. Add flour to the butter mixture, pour milk and beat well till soft. Roll the dough into small lemon size balls and place on a parchment paper. Flatten each balls with the bottom of a glass. Preaheat the oven to 160 degree c. Bake for 15 minutes. Remove from the oven and allow the cookies to cool in a wire rack. Enjoy...

Thursday, March 24, 2011

Egg Fried Rice

Rice: 2 cup
Water: 3 1/2 cup
Egg: 4 nos
Butter: 1 tbsp
Cooked Green peas: 1/2 cup
Cooked Carrot cubed: 1 big
Onion chopped: 1 small
Lemon juice: 1/2 tbsp
Spring onion: 2 tbsp
Garlic: 1tbsp
Soya sauce: 1 tbsp
Tomato sauce: 1/4 tbsp
Chilli sauce: 1/4 tbsp
Vinegar: 1 tsp
Vegetable cube: 1 nos
Pepper powder: 1/2 tbsp
Olive Oil: 1 tbsp
Salt: to taste

Wash and clean the rice. Heat butter in a deep bottom pan, Add rice and sauté for 4-5 minutes, pour the water, salt, vegetable cube and lemon juice. Cover and cook in low flame till the rice is done.Remove from fire and set aside. Mix egg with 1tsp pepper powder and salt, blend together. Heat oil in a pan, pour the egg mixture, stir continously till cooked and set aside. Heat oil in a deep frying pan, add garlic fry till golden color, add onion, fry until soft, add pepper powder. Add soya sauce, chilli sauce, tomato sauce and vinegar, stir well. Add cooked rice, scrambled egg and spring onion, mix well. Serve hot.

Saturday, March 19, 2011

Vanpayar Mezhukkupuratti

Red Chori / Van payar: 1 cup
Shallots: 6-7 nos
Coconut slices: 2 tbsp
Garlic crushed: 1-2 nos
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Mustard seeds: 1 tsp
Red Chilly flakes crushed: 2 nos
Curry leaves: few
Coconut Oil: 1 tbsp
Salt to taste

Cook Vanpayar in a Pressure cooker with Water, red chilli powder, turmeric powder, coconut flakes, garlic, shallots and salt for 3-4 whistle. Heat oil in a pan, add mustard seeds, allow to splutter, add Red chilly flakes and curry leaves. Add cooked vanpayar, mix well. Serve with hot rice.

Wednesday, March 9, 2011

Prawns Biryani

Rice: 4 glass
Water: 71/2 glass
Green peas: 1/2 cup
Tomato chopped: 1 no
Onion chopped: 2-3 big
Ginger: 2 tbsp
Garlic: 2 tbsp
Green chilli: 1-2 nos
Cardamom: 4-5 nos
Cloves: 6-7 nos
Bay leaves: 2-3 nos
Cinnamon stick: 3-4 nos
Lemon Juice: 1/2 tbsp
Coriander power: 1/2 tbsp
Biryani masala: 2 tsp
Chilly powder: 1/4 tbsp
Pepper powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Butter: 2 tbsp

To Marinade Prawns:
Prawns cleaned: 3/4 kg
Pepper powder: 1/2 tbsp
Chilly powder: 1/4 tbsp
Ginger powder: 2 tsp
Garlic power: 2 tsp
Lemon juice: 1 tbsp
Salt: to taste

For layering &garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp

For cooking rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté for 5 minutes in medium flame, pour water, salt and lemon juice. Add mint and coriander leaves and green peas, close the lid and cook till the rice is 3/4 done.

Marinating Prawns:
Mix all the above ingredients to smooth paste. Apply this paste on the prawns and keep aside for 1/2 - 1 hours. Shallow fry both sides till cooked.

Cooking Prawns curry:
Heat oil in a pan, add ginger, garlic and green chilli. Fry well, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, chilly powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add fried prawns, mix well. Pour 1/4 cup water to this. Cover and cook for 05-10 minutes or till the gravy turns thick.

Final Layering & Garnishing:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color.

Dissolve saffron in 1/2 tbsp warm milk. Take a deep bottom pan and grease with little ghee. Spread some rice in the bottom. Add prawns along with gravy. Then add cooked rice. Add onion, cashew nut, raisin, pudina leaves and coriander leaves. Repeat the process untill the ingredients finished. Add balance fried onions , raisin, cashew , saffron and pinapple essence on the top. Heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Remove from fir and keep aside for another 10-15 minutes. Serve hot with pappadom, curd salad and pickle.

Thursday, March 3, 2011

Pacha Manga (Mango) Chammanthi

Grated coconut: 1 1/2 cup
Raw Mango chopped: 1/2 cup
Green chilli: 4 nos
Ginger: 1/2 tsp
Small onion: 5-6 nos
Salt: to taste
Curry leaves: 3-4 petals

Grind all the ingredients together in a grinder to a dry coarse paste without adding water. Serve with rice.