Posts Tagged ‘tamil nadu recipes’

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Egg Guruma

Monday, February 16th, 2009

Egg Guruma

Ingredients:

4 Boiled Egg
2 Boiled Potato ( cut into 4 pieces)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onion
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste
2 tbsps Yogurt
Oil
Salt for taste
Corinder leaves for garnising

Method:

Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & the green chilli & fry till slight golden brown.
Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.
Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & coriander powder & cook for another 5-6mts.
Add 3/4 cup of water & cook the gravy for 7-8mts.
Now add the boiled egg & boiled potato & cook for 2mts.
Now,add the coconut paste & yogurt paste keep the flame in low.
Egg kuruma is ready garnish with coriander leaves.
Serve hot with Chappati,Naan,Rice & puri.

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Quick Egg fried rice:

Sunday, February 15th, 2009

Quick Egg fried rice:

Ingredients:

2 cup Cooked Rice
1 Large Onion
2 Green chillies
1tsp Mustard seeds
2 Large Eggs
Curry leaves
Oil
Salt for taste

Method:

Pre-heat the oil in a kadai & splutter the mustard seeds.
Add the chopped onion fry the onion till slight golden brown.
Now,add the curry leaves & the eggs & combine them all & fry for 5-6 mts.
Add the rice combine them nicely for 7-8 mts.
Quick egg fried rice is ready.Serve with pickle.
Every day begins with Idly or Dosai in Tamilnadu.In our house my mom used to make different varities of chutnies; one of the chutney is this fried coconut chutney. I consider myself a specialist in making the chutnies. My brother is crazy about the chutney that I make. When I went to vacation to Indian last April my brother made a special request to make this chutny. I thought I will share this simple yet very yummy chutney with you guys.

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Puliyodaroi

Sunday, February 15th, 2009

Puliyodaroi

Ingredients:
 
Tamarind- lemon size soaked in warm water for 10 minutes and then squeezed to remove the juice.
Red chillies- 10
Groundnut- 2tbspn
Chana dal/bengal gram- 1tbspn
Jaggery- 1/2tbspn
Curry leaves- few
Mustard- 1tsp
turmeric powder- 1tsp
Asafoetida – a pinch
Salt- 2-3 tsp
Sesame oil- 2tsp

To grind- Coriander seeds- 1tbsp
Pepper- 1/2tsp
Channa dal- 1tsp
Red chillies- 6 to 7
Roast all the ingredients and grind them to a fine powder.

Rice – 2 cups
Sesame oil- 1tbsp
Method:

Heat oil in a pan. Fry mustard seeds, groundnuts,channa dal,chillies ,asafoetida and curry leaves.Pour tamarind water carefully. Add the turmeric powder and jaggery. Cook in low flame for 15 minutes. Add the ground powder. Mix and allow to cook for few minutes. Stir till it forms a thick paste.
You can store it for even a week or two.

For Puliyodharai:

Cook rice in a pressure cooker. The grains should be seperate. Heat sesame oil. Fry the pulikachal for few minutes (if required). Mix with rice.

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Rasagulla

Sunday, February 15th, 2009

Rasagulla

Ingredients:
 
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:

Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth.
Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate.Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.

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Baadusha

Sunday, February 15th, 2009

Baadusha

Ingredients:
 
Sugar 150 gms
Maida 100 gms
Pure Ghee 100 gms
Oil for frying
Water – 150 gms or in equal amount to sugar.
Coconut grated 1 Tblsp.
Baking soda – a pinch

Method:

Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. To 100g of ghee add a pinch of salt, a pinch of baking soda and mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft.
Make this into uniform balls and flatten it lightly on both sides. Deep fry this in oil and when it it cooked, put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the procedure with all the balls. You can decorate it on top with grated coconut.

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