Easter Menu

Hi All,

As we near Easter here is a suggested menu for the great day,

Easter Menu

Drink
1) Lemonade Juice
2) Wine - Red

Starters / Appetisers
3) Potato Wafers / Salted Cashews / Papads
4) Oven roast bread crumbled mushrooms

Main Course
5) Peas Pulav - [Recipe available in the blog]
or
6) Ghee Rice - [Recipe available in the blog]

7) Ghee Pepper Chicken [Recipe available in the blog]
or
8) Chettinadu Pepper Chicken [Recipe available in the blog]

9) Bread / Rava battered Fish Fry - Mangalore style

Dessert
10) Chocolate Crumble/pudding etc...
or
11) Apple Payasam - [Recipe available in the blog]

Have a great Easter and nice weekend.

m.I.m

Peas Pulao

Ingredients

Basmati rice - 2 cups
Onion - 2 (sliced)
Green Peas - 1 cup (100 gms)
Cashews - 50 gms
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Green chilies - 3-4
Salt - to taste
Coriander leaves - 1tbsp
Pudhina leaves - if required
Ghee and oil mix - 2tbsp
cloves - 4 no’s
bay leaves - 1- 2 (cut into medium pieces)
cardamom - 3-4 no’s
pattai - 3-4 pcs
saunf - 1tsp

Preparation

Wash basmati rice and soak in water for 15 mins.

Keep cooker/pressure pan on stove and keep flame on simmer. Pour the ghee oil mix and add the masalas (cloves, bay leaves, cardamom, pattai, saunf). Once they splutter, add onions and green chillies and fry till onions turn transparent. Then add ginger garlic paste - sauté for few mins. Now add green peas and cashews. Fry till cashews turn light brown. Now add garam masala, salt, coriander leaves and pudhina leaves. Sauté for 10 mins until the mixture is well cooked. Now add basmati rice, sauté well and pour 3 cups of water. Close with lid and place the weight. Put on high flame. Wait for 1 whistle then simmer and wait for two mins and turn off stove. Open lid after 15 mins and garnish with coriander leaves.

PS: You can also add coconut milk while cooking, if you would kike the flavor of it.

m.I.m
Recipe: FAMS

Ghee Pepper Chicken

Ingredients

Chicken cut pieces – 1 – 2 kg’s
Onion - 3 (sliced)
Garlic – 4 – 5 Cloves
Cashews - 50 gms
Ginger garlic paste - 1 tbsp
Green chilies - 3-4
Salt - to taste
Curry leaves
Ghee and oil mix - 4tbsp
Pepper Powder – 2 tsp
Pepper cloves – 7-8 pieces


Preparation

Crush green chillies, pepper cloves and garlic in a hand grinder to make a coarse paste and keep aside [1].

Pour the ghee – oil mix and add the onions, fry till they turn transparent. Now add the coarse paste [1] and the cashew nuts and fry it till the cashews turn brown. Now add the ginger garlic paste and salt and the pepper powder. Add a little tiny bit of chilli powder and salt.

Now add the curry leaves.

After a few minutes add the chicken pieces and leave the flame on a low – medium range and leave for 15 – 20 minutes (taste for salt and check if chicken is cooked well). Add a bit of ghee if needed.

Recipe: m.I.m

Channa Masala

Ingredients

Boiled channa(white-kabuli) 1 cup, 2 medium sized onions, 2 medium sized tomatoes, 1tsp ginger garlic paste, 1 tsp coriander powder, 1tsp red chilli powder, ½ tsp turmeric powder, cut thania leaves, roasted ground nut 1 tblsp(powdered)

Preparation

Keep ready boiled channa. Soak the channa for 4 to 5 hours and pressure cook it with a pinch of baking powder to make it soft.

Grind to a paste onion and tomatoes. Heat oil in kadai and fry the onion-tomatoe paste nicely till it leaves the sides. Add the ginger garlic paste and fry. Now add the coriander powder, chilli powder turmeric powder , salt and sauté a little. Now add the boiled channa. If the gravy is too thick add water to the required consistency. Let it boil for sometime. Before you put off the stove add the powdered ground nut. Lastly add cut thania leaves.

This channa masala will go well with chapattis, white rice and puttu.

Not a photograph of the same dish

m.I.m
Recipe: RM

Rajma curry with coconut milk

Ingredients

Boiled rajma (kidney beans) 1 cup, 2 medium sized onions, 2 medium sized tomatoes, 1tsp ginger garlic paste, 1 tsp coriander powder, 1tsp red chilli powder, ½ tsp turmeric powder, cut thania leaves, ½ cup thick coconut milk.

Preparation

Keep ready boiled rajma. Soak the rajma for 4 to 5 hours and pressure cook it with a pinch of baking powder to make it soft.

Grind to a paste onion and tomatoes. Heat oil in kadai and fry the onion-tomatoe paste nicely till it leaves the sides. Add the ginger garlic paste and fry. Now add the coriander powder, chilli powder turmeric powder , salt and sauté a little. Now add the boiled rajma. Let it boil for sometime. Before you put off the stove add the coconut milk. . Lastly add cut thania leaves.

This rajma curry will go well with chapattis and white rice.

Not a photograph of the same dish

m.I.m
Recipe: RM

Mutton Biryani - New Year Special

Cook the mutton in the pressure cooker with salt and little water.

For 2 cups of basmati rice, we need 2 medium sized onions, 4 green chillies and 2 teaspoonful ginger garlic paste, whole garam masala( 4 elachi, 4 cloves, 2 pieces of cinnamon stick, bay leaf etc), 1/2 teaspoonful garam masala, dhania leaves, mint leaves(if available) and juice of 1 lime.

Soak the basmati rice for 10 minutes. (not more than this)

Pour oil in a pressure cooker, add the whole garam masala, add the cut green chillies, onion, fry till golden brown, add ginger garlic paste fry nicely. Now add the cut mint and thania leaves. Now measure the water in the mutton and then pour the mutton alongwith the soup. If the rice is 2 cups then the water we add should be 3 cups. (1 and 1/2 cup of water for each cup of rice)Add the lime juice , add the garam masala powder, salt. when the water boils add the rice . If it is prestige pressure cooker put off the stove after a whistle and 2 minutes, but if it is Hawkins keep it for 1 whistle and 5 minutes.

Make raitha which will go well with biriyani.

Happy making and eating biriyani.

Wish you a happy and prosperous new year.

Click on the picture to have a clear view
http://www.flickr.com/photos/minmaxmim/3152711077/

m.I.m

Recipe: RM

Mutton Balls Curry- Christmas Special

Wish you all a merry XMas and a happy new year 2009.

Christmas special recipe!

Ingredients

Minced mutton ½ kg, dhania powder, red chilli powder, turmeric powder, garam masala powder, egg, salt, onion 2, ginger garlic paste 1 tablespoon, dhania leaves, whole garam masala (3 elachi, 3 cloves, cinnamon stick etc), 4 tablespoonful grated coconut, 3 tablespoonful cascas soaked in water.

Preparation

Put the minced mutton in a vessel. Add ½ teaspoonful of red chilli powder, ½ teaspoonful dhania powder, ¼ teaspoonful turmeric powder, ¼ teaspoonful garam masala powder, salt, 1 egg to the minced mutton and mix nicely. Make small mutton balls and keep them aside.

Grind coconut and cascas into a fine paste.

Take oil in a kadai. Add the whole garam masala. Now add the cut onion and sauté them till golden brown. Now add the ginger garlic paste and fry it nicely. Add 1 teaspoonful thania powder, 1 teaspoonful red chilli powder, ½ teaspoonful garam masala, ¼ teaspoonful turmeric powder. Fry the masalas a little and add the ground coconut cascas paste. Add enough water and salt. Let this gravy boil and then slowly add the meat balls. Do not stir with a ladle for it will break the balls. Cover the vessel with a lid and let the gravy simmer for 15 to 20 minutes on low flame. Once it is done add cut dhania leaves.
This mutton balls gravy is rich in taste and flavour and can be taken with rotis or plain white rice.

m.I.m

Recipe: RM

Food Clicks

POHA (Beaten rice) UPPAMA

Ingredients

Beaten rice (poha) 1 cup, green chillies 4 nos, a piece of ginger crushed, 2 medium size onions cut small, a pinch of asafetida, ¼ teaspoonful turmeric, ½ lime, curry leaves, two medium size potatoes boiled, peeled and mashed, salt., oil and cut dhania leaves.

Preparation

Sprinkle water on poha and keep it aside covered for 10 minutes. (the poha should not become too soggy) Put oil in a kadai, season it with mustard seeds and curry leaves. Add cut onions, sauté, add crushed ginger and cut green chillies, sauté nicely. Add turmeric powder, asafetida, lime juice of ½ lime and salt. Now add the mashed potato and mix thoroughly. Finally add the soaked poha and keep it on low flame for 5 minutes and stir occasionally so that the poha and the potato gets mixed nicely. Now add cut dhania leaves. The poha uppama serves as the morning break fast and it is quite filling as well as tasty.

Picture Courtesy


m.I.m

Recipe: RM

Food Clicks

Palak Paneer

Ingredients

Palak leaves(spinach) - 1 small bunch, panner -(10 -15 small pieces), 1 medium sized onion, 1/2 teaspoon ginger-garlic paste, 1/2 teaspoon red chilli powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala powder, salt.

Preparation

Clean the palak and boil it in hot water for 2 minutes. When it cools down put the boiled palak in a blender and make a pulp. Keep this aside.

Shallow fry panner cubes in oil. ( let it not become crisp)

Put oil in a kadai, saute the cut onion till they are golden brown. Add the ginger garlic paste, saute them nicely. Now add the red chilli powder, garam masala powder and coridader powder. Add the palak pulp and if the pulp is too thick add water . Put enough salt. When the gravy begins to boil, add the fried paneer cubes. Let the gravy simmer for 5 minutes and then put off the stove.

Palak panner goes well with chappathis or white rice.

m.I.m

Recipe: RM

Malai anda - Cream Egg Curry

One of my ever favorite dish...

Malai anda - Cream Egg Curry
Ingredients

Hard boiled eggs 3, 1 medium sized onion, 1 medium sized tomato, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, milk, malai or cream, salt, cut dhania leaves.

Preparation

Put a little oil in a kadai . Add the thinly cut onions, saute them till they become translucent, add cut tomato, fry them nicely so that it can be mashed(do not add water). Add red chilli powder, garam masala powder & salt. Now add enough milk to form a thick gravy. Put off the stove and add the cream or malai.

Halve the shelled eggs, arrange them in a vessel, pour the thick gravy over this and garnish with cut dhania leaves.

Can be served with Chappatis, Bread, Parathas....

Looks very similar to the picture below...(not the same dish)

m.I.m

Recipe: RM

Chinese fast food - Chennai

If you just love quality yet inexpensive Chinese food there is one highly recommended place in Chennai.

They serve some yummy (65) dishes with different meats though of late they have stopped the pork version, their chop-suey is yummy too and all their pepper fried dishes.

Hygienic though family outings might not be good idea, better to call order and collect your stuff. Its more famous among the college crowd.

Loyola Fast Foods
New-37, Old-15, Nelson Manickam Road
Choolaimedu
Chennai-600094

Happy eating.

m.I.m

Food deals - Free deals

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Happy eating...

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Food Deals Article


m.I.m

Thattukada in UK?

Am I talking sense? am I trying to say that there are street shops in the fashion capital London...Nope....

There is small decent place in the UK which dishes out some soul inspiring stuff. It specializes in Kerala Cuisine.
Had been here for having the Onam Sadya and man I feel in love again with the Kerala dishes...
Click here for more info.
http://www.thattukada.co.uk/
241B High Street North
Manor Park, E12 6SJ
London, UK.
Email: info@thattukada.co.uk
Tel: 020 8548 8239

Cuisine of Kerala
http://en.wikipedia.org/wiki/Cuisine_of_Kerala

Enjoy Gods own country's food.
For Wayanad photos click here

m.I.m