MunsilA's Blog

KURMA INGREDIENTS: Carrot - 1 ( chopped ) Beans- 50 gm ( chopped ) Onion - 1 Tomato - 1/2 Red chilli - 2 (Roasted in oil) Turmeric powder - 1/4 tsp Roasted Bengal gram - 1tsp Coriander seeds - 1/4 tsp Cumin seeds - 1/4 tsp Coconut - 1  piece Ginger garlic paste - 1/4 tsp Cinnamon & Clove powder - a pinch Salt & Oil - required quantity Coriander leaves - for garnishing METHOD : Grind the coconut, coriander, r.bengal gram, turmeric powder, cumin , red chilli and needed salt by adding little amount of water. Heat oil add cinnamon & clove powder in a cooker. Add onion when it smells. Saute it until it turns to light brown colour. Add tomato & gg paste. Saute it well. Now add the chopped vegetables and the grinded paste to it mix it well. add required amount of water. If u want the gravy to be thick do not add more water. Pressure cook 1 whistle. Garnish it with coriander leaves.

EGG IDIYAPPAM INGREDIENTS: Idiyappam - 12 nos.                                Egg - 4 Onion - 2 Tomato - 1 Ginger Garlic paste - 1/2 tbsp Red chilli paste - 1 1/2 tsp Turmeric powder - 1/4 tsp Green chilli - 2 (finely chopped) Coriander leaves -  chopped Salt & Oil - Required quantity Ghee - 1 tsp (optional) METHOD: Heat kadai add oil. Add chopped onion, green chilli, turmeric powder when oil gets heated. Saute it well. Add tomato, salt, red chilli powder, ginger garlic paste. Saute it until the oil gets seperated. Now add eggs mix well.  Add idiyappam when the egg gets half cooked. Mix well until it is completely cooked. Add ghee and coriander leaves while serving.

TOOR DAL DOSAI INGREDIENTS :                                                                                            Par boiled rice - 500gm Toor dal - 60gm Fenugreek - 2tsp METHOD: Soak rice, dal and fenugreek for an hour. Grind it in a mixie or grinder and leave it overnight.  Add salt and prepare like normal dosa.     

RED CHILLI CHUTNEY Ingredients: Red chilli - 5                                                              Onion - 1 Garlic pods - 4 Tomato - 1 Tamarind - pinch Salt - required quantity To Temper : Oil - 2 tsp Mustard seed - 1/2 tsp Urad dal - 1/2 tsp Curry leaves Method: Grind red chilli, onion, garlic, tomato, salt, tamarind. Heat oil, add mustard seeds, urad dal and curry leaves. Add the grounded chutney in it. Suits well for idly, dosai and adai

SWEET SUTHRIYAN INGREDIENTS:  Idly rice-300gm (Soaked)                                                                Rice flour- 100gm  Coconut milk- Prepare 1.45 Ltrs with half coconut                                       (So that conconut milk is watery) Sugar - 150 gm Salt - pinch TO TEMPER: Cashews Cardamom  Ghee METHOD: Grind the rice 3 hrs before (starting cooking) as a thick batter. Add the rice flour little by little to the idly flour to make a dough. Add salt in it. Once the dough is ready, roll it in the shape of small finger. Take a vessel and add ghee, cardamom , cashews. Now pour the coconut milk and allow it to boil. Add the prepared dough one by one slowly, once the coconut milk gets boiled. Stir well in between. Add sugar once the suthriyan gets cooked and add pinch of salt after switching of the flame. Add ghee at the end, if u want.                                                                                    

PEPPER CHICKEN INGREDIENTS: Chicken - 500 gm (cleaned & drained)          Ginger garlic paste - 1tbsp Poppy seeds - 1/4 tsp Pepper - 1 tbsp Cumin seeds - 1/2 tbsp Onion - 2 Tomato - 1 Oil & Salt - required quantity Coriander leaves METHOD: Saute the poppy seeds, cumin seeds and half tbsp of pepper without adding oil for 2 minutes and grind it to a fine powder. Heat oil , add onions & gg paste. Saute it well. Grind the sauteed onion to fine paste. Take a vessel , add oil. Add onion paste and saute it for a minute. Now add tomato, chicken and mix it well to the onion paste. Add the grinded powder to it, mix well. Cook in a low flame and sprinkle some water in between. Garnish with coriander leaves and add 1/2 tbsp of pepper over it once the chicken gets cooked.

Raw Banana Kofta Ingredients: Raw banana - 2 (boiled & peeled) Cumin seeds - 1tsp Lemon Juice - 1tsp Green  chillies- 2 Ginger garlic paste - 1 /2 tbsp Onion - 1 Salt - required quantity Coriander leaves  Gram flour- 2 tbsp For Curry: Potato - 150gm Onion - 1 Ginger garlic paste - 1/2tbsp Bay leaves - 1 Cumin seeds - 1tsp Garam masala - 1/2 tsp Turmeric powder- 1/2 tsp Cumin powder - 1/2 tbsp chilli powder - 1tsp Curd - 1/4 cup Green chilli - 2 Salt - required quantity Coriander leaves  Sugar - 1tsp Method: Grind onion, chilli, gg paste, cumin, coriander leaves and add it to the mashed banana along with salt and lemon juice. Make into small balls and fry till golden brown colour in a medium flame. Keep aside. For curry grind onion and gg paste. Heat oil in a kadai , add bay leaves and cumin seeds. Now add onion paste and fry till golden brown. Add green chillies and all the powder to it. Saute it for a minute. Add the potatoes to the masala

SUTHRIYAN Ingredients:                   Idly rice-300gm (Soaked)                Rice flour- 100gm                Cinnamon -2 small sticks                          Onion-1 (big)                Tomato-1                Green chilli-4                Red chilli powder-3 tsp                  Ginger garlic paste- 2 tsp                  Coconut milk- Prepare 1.45 Ltrs with half coconut                                       (So that conconut milk is watery)                Coriander powder-2 tsp                Salt  & Oil- required quantity                Coriander leaves Method: Grind the rice 3 hrs before (starting cooking) as a thick batter. Add the rice flour little by little to the idly flour to make a dough. Add salt in it. Once the dough is ready, roll it in the shape of small finger. Take a vessel and add oil in it. Put onion and cinnamon powder once the oil gets heated.Saute it well. Add tomato, chilli powder, gg paste,salt , coriander powder and green

MAASI EGG PODIMAS Ingredients:( for 1 egg)                     egg-1                onion-1                 tomato- half                red chilli powder- 1/4tsp                maasi- 1 tsp                salt and oil- reqiured quantity                 Method: Heat oil in a kadai and onion in it. Add tomato, chilli powder & salt once the onion turns slight brown colour Pour the egg and stir continuously to make small pieces (podi) of egg.  After egg becomes half cooked, keep the flame in sim and sprinkle the maasi and stir well until egg is fully cooked.  What is Maasi?? For those who dont know, maasi is a cured/dried tuna which is available in market and looks like a log of wood. If the maasi has humidity in it, dry it in sun and grind it to fine powdered form by adding 4 red chillies per 100 gm.  It is also readily available in some places in powdered form (especially in Thoothukudi where it is famous) either with or withou

Masala Omlette Ingredients: egg -2 onion- half tomato - half coriander leaves green chilli -1 turmeric powder chilli powder coriander powder cumin powder fennel powder cinnamon powder pepper powder salt oil Method: Add all the above ingredients to the egg and beat well. Heat oil in a kadai and pour the mixed egg in it. After pouring it in kadai, reduce the flame to low. Switch off the flame once the egg gets cooked.

FISH BIRYANI Ingredients: boneless fish - 500gm basmati rice-500gm onion-250gm tomato-250gm green chilli-5 curd-50gm red chilli powder coriander leaves mint leaves salt ginger garlic pa ste  food color cinnamon cloves bay leaf oil To Marinate fish : red chilli powder cumin powder salt lemon juice-1 tsp red color- pinch Method : Marinate fish for an hour. Deep fry the thinly sliced onions and keep it seperate. Soak the rice for 15 min. Take the vessel and add oil, cinnamon,cloves. Add tomato, green chilli,curd, ginger garlic paste,coriander leaves, chilli powder. saute it in a low flame Meanwhile cook the fish in an oven for 1 or 2 min. Place the dum kadai on the stove , simmer the flame Now place the vessel over it. Add the cooked fish to the sauteed tomato gravy.close it with lid. cook it for some 10-15 min. Now remove the fish and gravy from the vessel. keep it aside in a bowl. In the same vessel add little bit c