CRUNCHY VEGETABLE SALAD
Shredded vegegetables mixed with peanuts and served laced with orange vinaigrette.
Preparation Time : 20-25 minutes
Cooking Time : 6-8 minutes
Servings : 4
Ingredients
Red cabbage, shredded 1/2 small
Cabbage, shredded 1/2 small
Carrots, grated 2 medium
White radish, grated 2 medium
Green capsicum, seeded and chopped 2 medium
Sprouted Green gram, blanched 2 cups
Oil 2 teaspoons
Orange juice 5 tablespoons
Mustard paste 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
White pepper powder to taste
Roasted peanuts, crushed 1/2 cup
Method
Mix oil, orange juice, mustard paste, lemon juice, salt and white pepper powder thoroughly. Keep aside in the refrigerator.In a serving bowl arrange red cabbage at the bottom then layer with green cabbage, carrots, radish, capsicum topped with bean sprouts. Chill in the refrigerator.
Just before serving sprinkle roasted crushed peanuts.
Shake the dressing thoroughly and lace the salad with the dressing uniformly. Serve immediately.
Jun 26, 2009
Jun 11, 2009
CHHOLAY MASALA
Ingredients
Cumin seeds 2 tablespoons
Coriander seeds 3 tablespoons
Cinnamon 2 inch piece
Cloves 8-10
Black cardamom 1
Carom seeds (ajwain) 1/2 teaspoon
Black peppercorns 21/2 teaspoons
Dry fenugreek leaves (kasuri methi) 1 teaspoon
Tirphal 3-5
Pomegranate seeds (anardana) 2 tablespoons
Bay leaves 8-10
Whole dry red chillies 8-10
Dry mango powder (amchur) 1 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Salt 1 teaspoon
Black salt (kala namak) 2 teaspoons
Method
Dry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies.
Cool and grind with dry mango powder, dry ginger powder, salt and black salt.
Cool and store in airtight containers.
Ingredients
Cumin seeds 2 tablespoons
Coriander seeds 3 tablespoons
Cinnamon 2 inch piece
Cloves 8-10
Black cardamom 1
Carom seeds (ajwain) 1/2 teaspoon
Black peppercorns 21/2 teaspoons
Dry fenugreek leaves (kasuri methi) 1 teaspoon
Tirphal 3-5
Pomegranate seeds (anardana) 2 tablespoons
Bay leaves 8-10
Whole dry red chillies 8-10
Dry mango powder (amchur) 1 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Salt 1 teaspoon
Black salt (kala namak) 2 teaspoons
Method
Dry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies.
Cool and grind with dry mango powder, dry ginger powder, salt and black salt.
Cool and store in airtight containers.
CRISPY FRIED FISH
Fish fillets dipped in mint flavoured batter and deep fried to a wonderful crispiness
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4
Ingredients
Fish fillets 800 grams
Salt to taste
Lemon juice 1 tablespoon
Refined flour (maida) 1 cup
Baking powder 1 teaspoon
Red chilli sauce 1 tablespoon
Egg 1
Ice cubes 8-10
Soda , chilled as required
Oil 2 tablespoons + to deep fry
Spring onions, sliced thinly 2 stalks
Fresh mint leaves, chopped 2 tablespoons
Method
Sprinkle salt over the fish along with lemon juice, one tablespoon of refined flour and set aside.
Place the remaining refined flour in a bowl. Add salt, baking powder, red chilli sauce, ice cubes, egg and mint leaves. Mix well. Add chilled soda and mix to make a smooth and thick batter.
Heat sufficient oil in a deep pan. Dip the fish fillets in the batter and deep fry till lightly browned and crisp. Drain and place them on an absorbent paper.
Heat two tablespoons oil in another pan and fry the spring onion slices on high heat till lightly browned. Drain them.
Cut the fish fillets into diagonal slices. Arrange them in a serving dish, garnish with the fried spring onions and serve hot.
Fish fillets dipped in mint flavoured batter and deep fried to a wonderful crispiness
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4
Ingredients
Fish fillets 800 grams
Salt to taste
Lemon juice 1 tablespoon
Refined flour (maida) 1 cup
Baking powder 1 teaspoon
Red chilli sauce 1 tablespoon
Egg 1
Ice cubes 8-10
Soda , chilled as required
Oil 2 tablespoons + to deep fry
Spring onions, sliced thinly 2 stalks
Fresh mint leaves, chopped 2 tablespoons
Method
Sprinkle salt over the fish along with lemon juice, one tablespoon of refined flour and set aside.
Place the remaining refined flour in a bowl. Add salt, baking powder, red chilli sauce, ice cubes, egg and mint leaves. Mix well. Add chilled soda and mix to make a smooth and thick batter.
Heat sufficient oil in a deep pan. Dip the fish fillets in the batter and deep fry till lightly browned and crisp. Drain and place them on an absorbent paper.
Heat two tablespoons oil in another pan and fry the spring onion slices on high heat till lightly browned. Drain them.
Cut the fish fillets into diagonal slices. Arrange them in a serving dish, garnish with the fried spring onions and serve hot.
chettinaad chicken
Ingredients
Chicken 8 pieces on the bone 1 medium
Oil 5 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 1/2 teaspoons
Whole dry red chilli, seeded 4-6
Coconut, scraped 3/4 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Curry leaves 10-12
Onions, chopped 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 4-6 cloves
Black peppercorns, crushed 20
Lemon juice 1 tablespoon
Method
Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.
Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.
Grind the coconut mixture to a fine paste adding water as required.
Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.
Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.
Add chicken and crushed black peppercorns. Mix well.
Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.
Serve hot with neer dosa
Ingredients
Chicken 8 pieces on the bone 1 medium
Oil 5 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 1/2 teaspoons
Whole dry red chilli, seeded 4-6
Coconut, scraped 3/4 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Curry leaves 10-12
Onions, chopped 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 4-6 cloves
Black peppercorns, crushed 20
Lemon juice 1 tablespoon
Method
Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.
Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.
Grind the coconut mixture to a fine paste adding water as required.
Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.
Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.
Add chicken and crushed black peppercorns. Mix well.
Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.
Serve hot with neer dosa
Tomato Roses And Chilli Flower (garnishings)
Ingredients
Tomato 1 large
Chilli 1
Method
For tomato roses
Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads.
For chilli flower
Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.
Ingredients
Tomato 1 large
Chilli 1
Method
For tomato roses
Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads.
For chilli flower
Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.
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