tag:blogger.com,1999:blog-10995437357736498932024-02-06T21:07:53.927-08:00Kiran's CuisinesAnonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1099543735773649893.post-58920482453982720302009-05-21T09:21:00.000-07:002009-05-21T09:24:35.482-07:00Kallumekkaya Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgRRubKNGXLydx7DwBcrC4ShjBrq828K6Z72ttMnD7sVYpuMUwLF3UtaQHscr-gYcG9qrlRhfW-YXRMXLFbcaaDlX3tDySfxrYUtk5GxTxQSiMSaDgziGGJbwzMEWaPkLPyYE9N-Un3Sx/s1600-h/DSC_7415.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgRRubKNGXLydx7DwBcrC4ShjBrq828K6Z72ttMnD7sVYpuMUwLF3UtaQHscr-gYcG9qrlRhfW-YXRMXLFbcaaDlX3tDySfxrYUtk5GxTxQSiMSaDgziGGJbwzMEWaPkLPyYE9N-Un3Sx/s400/DSC_7415.jpg" alt="" id="BLOGGER_PHOTO_ID_5338313675757315666" border="0" /></a><br /><br /> INGREDIENTS<br />Kallumekkaya or Mussels - 20 -30 numbers<br />Chilly powder - 2 tsp<br />Green Chilly - 4 nos<br />Ginger-Garlic Paste - 1 teaspoon<br />Onion (chopped) – 4 nos<br />Fenugreek(Uluva)seeds - 2 tsp<br />Mustard Seeds - 1 tsp<br />Tamarind - 1 tsp (Soak it in 1 glass Warm water)<br />Turmeric powder - 1/4 tsp<br />Oil - 4 tsp<br />Tomato (Slice thin and long) - 2 smallnos<br />Coriander leaves - 4 stems<br />Curry Leaves - 3 stems<br />Soy Sauce - 1/2 tsp<br />Salt - To Taste<br /><br /><br />Preparation Method<br /><br />1)Soak chilly powder, Turmeric powder in 5 tbsp of water.<br /><br />2)Soak the Mussels in Tamarind Juice for 15 minutes<br /><br />3)Heat 2 tsp of oil in a non stick pan.<br /><br />4)Add Mustard Seeds into the oil allow it to splutter<br />and then add fenugreek seeds stir till they become dark brown.<br /><br />5)Add onions and stir again.<br /><br />6)Add Ginger-Garlic paste and chopped tomatoes and stir till it gets brown colour.<br /><br /><br />7)Add the soaked chilly- turmeric paste.<br />Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.<br /><br /><br />8)When it starts to boil, add the soaked mussels along with the tamarind juice and salt.<br /><br />9)Add curry leaves and Curry Leaves<br /><br />10)After 10-15 minutes, the mussels will get cooked as well and gravy gets thicken .<br /><br />11)Add 3 tsp of oil and allow the mussels to get fried .<br /><br />12)Saute it for 10 -15 mins till it get brown color also add soy sauce.<br /><br /><br />:- Serve the dish after garnishing with Curry and Coriander Leaf Stem.<br /><br />Recipe By<br />Kiran MaryAnonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com8tag:blogger.com,1999:blog-1099543735773649893.post-76510905279040042252009-05-21T08:12:00.000-07:002009-05-21T08:14:33.611-07:00Ada Pradaman<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgzpkrvvFCrK-L9vMlNHgf0_j0IhoeycISE5Rn3sC3mo4YZ9UtfYSpkGAL5ENnBnC1DDaqJM800wN219jN6CiNeyesIbv4oeU1U8HbeESlbDkXRdQaOIkrkxFpXrniXHppa8wkwq04gJx/s1600-h/CIMG0971.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgzpkrvvFCrK-L9vMlNHgf0_j0IhoeycISE5Rn3sC3mo4YZ9UtfYSpkGAL5ENnBnC1DDaqJM800wN219jN6CiNeyesIbv4oeU1U8HbeESlbDkXRdQaOIkrkxFpXrniXHppa8wkwq04gJx/s400/CIMG0971.JPG" alt="" id="BLOGGER_PHOTO_ID_5338295795396452722" border="0" /></a><br /><br />INGREDIENTS<br /><br />Adda – 250 gm<br />Jaggery (Dissolve jaggery in a pan in 2 glass water) – 750 gm (2+1/2 balls)<br />Sugar - 3 tbsps (add only if the sweetness is not enough for the Jaggery).<br />Ghee – 3 tbsps<br />Cardamom(Elakka) – 2 tsp powder<br />Coconut milk – 4 cups<br />Milk - 1 cup<br />Diced Coconut - 10 gms (fried coconut pieces in ghee)<br />Cashewnuts – 50 gm<br />Raisins – 25 gm<br /><br /><br /><br />1) Dissolve jaggery in a pan (preferably Urali).<br /><br />2) Cook the Adda in another pan for 5 minutes.<br /><br />3) When the jaggery solution thickens, add the cooked ada pieces.<br /><br />4) Stir well and add ghee in between.<br /><br />5) When the payasam gets reduced, add coconut milk and mix well. Allow it to thicken.<br /><br />6) When the ada gets cooked and the payasam gets reduced, add the milk and mix well.<br /><br />7) Add powdered cardamom and mix well.<br /><br />8) Heat it through.<br /><br />:- Do not boil.<br />:- Dont let the adda stick on the pan.<br /><br />9)Fry the cashews and raisins in ghee.<br /><br />10)Add Diced coconut,fried cashews and Raisins to the payasam and mix well.<br /><br /><br />Recipe By<br />Kiran Mary.Anonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com1tag:blogger.com,1999:blog-1099543735773649893.post-3790500027887825022009-05-21T08:06:00.000-07:002009-05-21T08:08:28.231-07:00Aaloo Chicken Tikka Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNVrHI8TU8xZffkvAeghSOQbiN0PjZ01y24y8q2dnQ5ensXsUg4rfEcXZPtx03p6ggyn2kMgaQKjFYnc3j-wF75_OVsoKGeoqkFWu6k8f-D4eO-qvji9jPG7mkJb5S7SMhlPWw4rpBJuZ/s1600-h/chicken+Curry.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNVrHI8TU8xZffkvAeghSOQbiN0PjZ01y24y8q2dnQ5ensXsUg4rfEcXZPtx03p6ggyn2kMgaQKjFYnc3j-wF75_OVsoKGeoqkFWu6k8f-D4eO-qvji9jPG7mkJb5S7SMhlPWw4rpBJuZ/s400/chicken+Curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5338294216624449714" border="0" /></a><br />INGREDIENTS<br /><br />Chicken with bones cut into medium pieces – 4 to 6 nos<br />Potatoe sliced into Square pieces -1 nos<br />Chopped onion – 2 nos<br />Ginger/Garlic paste – 2 tsp<br />Green Chillies – 3<br />Curry leaves – 1 stem<br />Sliced Tomatoe – 1 no<br />Capsicum sliced into square pieces - 1 medium Size<br />Cashewnuts - 5 to 7 nos<br />Curd - 1 or 2 tbsp<br />Water - 1/2 cup<br />Coriander Leaves - 3 stems<br /><br />Turmeric powder – 1/4 tsp<br />Chilly Powder – 1+1/2 tsp<br />Coriander powder – 2 tsp<br />Garam masala powder - 1 tsp<br />Chicken Masala powder – 1 tsp<br />Mustard Seeds - 1 tsp<br /><br /> Salt – to taste<br /> Oil – 4 tsp<br /><br />Method:-<br /><br />1) Heat 1 tsp of oil in a pan , Saute Potatoes and Capsicum with a pinch of garam masala for 2 mins. Let the pieces have its raw taste.Dont let the pieces turn brown. Keep the fried mix in a bowl.<br /><br />2) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.<br /><br />3) Add Onion and stir again. Let it turn brown.<br /><br />3) Add Ginger/Garlic paste and saute it well.<br /><br />4) Add sliced green chilies and potatoes and salt to taste.<br /><br />5) Add Chilli powder, Coriander powder, turmeric powder,garam masala powder and chicken masala powder.<br />Saute till the masala is well browned and oil starts to seperate.<br /><br />6) Add chicken pieces and stir well for few minutes until the water from the chicken oozes out.<br /><br />7) Add water ,salt and curd and pressure cook the chicken pieces and potatoes .<br /><br />8) Add Capsicum.<br /><br />9) Add Corn Flour if u want the thick gravy. Stir it well and simmer it for 5 minutes.<br /><br />10) Add Coriander leaves and Curry leaves .<br /><br />:- Serve the dish after garnishing with Curry Leaf Stem.<br />Add 1/4 cup of water for more gravy.<br /><br />This Curry will go fine with Rice,Chappathi,Porotta.<br /><br />Recipe By<br />Kiran Mary.Anonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com0tag:blogger.com,1999:blog-1099543735773649893.post-31074731609746788262009-05-21T08:03:00.000-07:002009-05-21T08:05:56.134-07:00Flaked Fried Chicken.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTUt1n7j4BVXoWD4VcALijFfKY8tk09OhUbckjahrxuviEtTYRX0QnYpSHSy8fB_Cz-nSl5hoyaXis7D6gFf6Pff7s1gYVAMHNkuKgrR7IqRyggSpynmyHZNOv6IvpOc78zYK0Q3YvvEq/s1600-h/FriedChicken+copy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTUt1n7j4BVXoWD4VcALijFfKY8tk09OhUbckjahrxuviEtTYRX0QnYpSHSy8fB_Cz-nSl5hoyaXis7D6gFf6Pff7s1gYVAMHNkuKgrR7IqRyggSpynmyHZNOv6IvpOc78zYK0Q3YvvEq/s400/FriedChicken+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5338293622813250274" border="0" /></a><br /><span style="color: rgb(255, 255, 255); font-weight: bold;">INGREDIENTS</span><br /> INGREDIENTS<br /><br />1) Self-rising flour - 1+1/2 cups<br />2) Cornstarch paste - 1/2 cup<br />3) Seasoning salt - 1+1/2 tbsps<br />4) Paprika - 2 +1/2 tbsps<br />5) Baking soda - 1/2 tsp<br />6) Italian-style salad dressing mix -4 tbsps<br /><br />7) Dry onion soup mix - 3 tbsps<br />8) Spaghetti sauce - 4 tbsps<br />9) White sugar - 2 tsps<br />10) Crushed cornflakes cereal - 2 cups<br />11) Egg (beaten) - 1 no<br />12) Cold water - 1/2 CUP<br />13) Oil for frying - 2 cups<br />14) Chicken cut into medium size pieces - 8 nos<br /><br /><br />DIRECTIONS<br /><br />1). Mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce,1/4 cup of water and sugar in first bowl .<br /><br />2).Place cereal crumbs in 2nd bowl.<br /><br />3).Add eggs and little bit of water in the 3rd bowl.<br /><br />4). Heat oil in a large pan . Preheat oven to 350 degrees .<br /><br />5). Dip chicken pieces into batter (1st bowl), egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.<br /><br />6). Place browned chicken pieces into a baking dish, and cover dish with aluminum foil leaving one side open for escaping steam.<br /><br />7). Bake at 350 degrees for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear.<br /><br />8).Remove cover and bake another 5 minutes to let coating become crisp.<br /><br /><br />:- Serve it hot after garnishing with some fresh vegetables.<br /><br />Note:- 1 cup self-rising flour equalent to 1 cup All purpose flour (Maida) + 1 & 1/4 tsp Baking powder + a pinch of salt.<br /><br /><br />Recipe By<br />Kiran Mary.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIvNB2PQslcTvD5NSO0XPM_KMszgdF5eavqViwB3jM5j4kn090HNT5pVa0p93gciBSHu7nUUaT3ZZnhOo2dE23vkBaPUMx07coBL0Zh_Ty_79EOCEwrkYS-wEvTKs12lGYczXndgXzok/s1600-h/FriedChicken+copy.jpg"><br /></a>Anonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com0tag:blogger.com,1999:blog-1099543735773649893.post-17961813376994076672009-05-21T07:58:00.000-07:002009-05-21T08:01:37.377-07:00Cayenne Tuna Grate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTAozpLJlewIzOj4J-23pOMGB_8xw3MCDgyqdoaqCufIE7A06SYKabN2wK6C0e08aKu2O319VLgARW91Q21cDCc-SvKKXmmJ3LX2UviZ6ZCABbbQio7zjJvOAKWAjMsgST56GEzu-Sjqq/s1600-h/fishthoran.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTAozpLJlewIzOj4J-23pOMGB_8xw3MCDgyqdoaqCufIE7A06SYKabN2wK6C0e08aKu2O319VLgARW91Q21cDCc-SvKKXmmJ3LX2UviZ6ZCABbbQio7zjJvOAKWAjMsgST56GEzu-Sjqq/s400/fishthoran.jpg" alt="" id="BLOGGER_PHOTO_ID_5338292534333718738" border="0" /></a><br /><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 255); font-weight: bold;">INGREDIENTS</span><br />INGREDIENTS<br /><br /></span>1) Tin Fish (Tuna) - 1 Tin<br />2) Grated Cocconut - 5 tbsps<br />3) Cayenne Pepper -1/4 tsp<br />4) Paprika -1/2 tsp<br />5) Seasoning salt - 1/4 tsp<br />6) Cumin Seeds - 3/4 tsp<br />7) Mustard Seeds - 3/4 tsp<br />8) Green Chilly - 2 nos<br />9) Tamarind - small ball<br />10) Turmeric Powder - 1 pinch<br />11) Shallots -4 nos<br />12) Ginger/Garlic paste -1/2 tsp<br />13) Curry Leaf - 1 stem<br />14) Oil - 2 tsp<br />15) Salt - to taste.<br />DIRECTIONS<br /><br />1) Heat the oil in a pan. Add mustard seeds ,allow it to splutter.<br /><br />2) Add the sliced shallots and sliced green chillies to it and allot it to turn brown.<br /><br />3) Mix Grated Cocconut,turmeric powder,cumin seeds and tamarind juice in another pan.<br /><br />4) Add the above mix to the heating pan.<br /><br />5) Add the tin fish after draining the water in the tin.<br /><br />6) Add paprika,Cayenne pepper,seasoning salt,ginger garlic paste and curry Leaves.<br /><br />7) Stir well and Close the pan for 5 to 6 minutes till all water evaporates.<br /><br />:- Serve the dish after garnishing with Curry Leaf Stem.<br /><br /><br />This dish will go fine with Rice,Bread,Chappathi,Porotta.<br /><br />Recipe By<br />Kiran Mary.<span style="text-decoration: underline;"><br /><br /></span>Anonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com0tag:blogger.com,1999:blog-1099543735773649893.post-42891005943496474402009-05-21T06:47:00.001-07:002009-05-21T07:54:25.536-07:00Kettuvallam Style Neyymeen Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFJTG81E_vkCtCJW4E4qkzABvDtNlHYXrNv8e4D6n5acJA1nvM8uosIxGa603dgf3BH137H6u7ofzpm5tiaKjPhKsIgUiQ87-OHqvY5qsB0L21kA_gfv8pDL2driTJetdq9amvYnKwl65/s1600-h/meencurry.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFJTG81E_vkCtCJW4E4qkzABvDtNlHYXrNv8e4D6n5acJA1nvM8uosIxGa603dgf3BH137H6u7ofzpm5tiaKjPhKsIgUiQ87-OHqvY5qsB0L21kA_gfv8pDL2driTJetdq9amvYnKwl65/s400/meencurry.jpg" alt="" id="BLOGGER_PHOTO_ID_5338290633517489506" border="0" /></a><br />Neyymeen (King Fish) - 6 pieces<br />Chilly powder - 2+1/2 tsp<br />Coriander Powder - 3 tsp<br />Turmeric Powder - 1/4 tsp<br />Garlic pods(big) - 3<br />Ginger medium size - 1 slice<br />Ginger-Garlic Paste - 1/2 teaspoon<br />Onion (chopped) – 4 nos<br />Fenugreek(Uluva)seeds - 1/2 tsp<br />Mustard Seeds - 1/2 tsp<br />Kumkum Star(Kodum Puli)- 1-2 pieces (Depends on the sourness)<br />Pepper powder - 1/4 tsp<br />Oil - 6 tsp<br />Tomato(chopped) - 2 smallnos<br />Curry leaves - 10 nos<br /><br />Salt - To Taste<br /><br /><br />Preparation Method<br /><br />1)Soak chilly powder, coriander powder, turmeric powder and salt in a cup.<br /><br />2)Heat 3 tsp of oil in a non stick pan.<br /><br />3)Add Mustard Seeds into the oil allow it to splutter<br />and then add fenugreek seeds stir till they become dark brown.<br /><br />4)Add onions and stir again.<br /><br />5)Add garlic ,Ginger Ginger-Garlic paste and chopped tomatoes and stir , till it gets slight brown.<br /><br /><br />6)After 5-6 minutes, put the soaked chilly- Coriander paste.<br />Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.<br /><br />7)Add 3-4 cups of water, stir and boil it.<br /><br />8)When it starts to boil, slip in the fish pieces along with the kumkum star.<br /><br />9)After 10-15 minutes, the gravy will thicken to a dark brown color and the fish will get cooked as well .<br /><br />10) Add 3 tsp of oil and rotate the pot.<br /><br />:- DON`T STIR AFTER THE FISH IS COOKED.<br /><br />11)Add curry leaves.<br /><br />:- Serve the dish after garnishing with Curry Leaf Stem.<br /><br />Recipe By<br /> Kiran MaryAnonymoushttp://www.blogger.com/profile/12518265504149042058noreply@blogger.com0