ISLAND FRIED RICE

INGREDIENTS:

1. Jasmine Rice - 1 Cup (Found in Chinese and American Grocery Stores)


2. Mixed Vegetable - 1 cup (Carrot - slit lengthwise..Look at pic for details,Pineapple – Diced into medium size Chunks,Raisins,Peanuts,Mango – Alphonso Variety)


3. Onion - 1/4 (medium Sized)


4. White Pepper Powder – ¼ spoon


5. Red Whole Chilli - Coarsely Ground


6. Fish Sauce - 1 Spoon


7. Soy Sauce - 1 Spoon


8. Chilli Garlic Sauce- 1 Spoon (Actualy looks like Coarse paste) (Found in Chinese and American Grocery Stores)


9. Spring Onion - Finely Diced..


10. Egg - 2


11. Salt - to Taste


12. Oil - 4-5 Spoons


13. Garlic Oil – 1 spoon (optional)


14. Ajenomoto – a pinch
    Salt to taste

METHOD:

1. Cook Rice with Enough water, sprinkle some salt.. and drain water when 75% cooked..(Rice should look like the one in picture)Sadly Overcooked rice..never taste good when making fried rice..


2. Spread Cooked rice in a Tray..Drizzle few drops of oil and allow it to cool in the fridge..


3. Heat a Kadai or Wok ,Add some Oil ,When warm Add Onion, Carrots, Peanuts,Raisins and fruits and stir them ..(be Cautious not to Burn the Raisins)


4. Now add the Cooled rice.. and now add Fish Sauce..


5. Just Random Stirring just to make sure that the vegetables, fruits and rice are mixed well..Also make sure not to break the rice grains.. The entire process till here shud not take more than 2 mins..Else everything will be overcooked...


6. Now add the chilli garlic sauce...


7. Now sprinkle the Ajenomoto..


8. Now add the pepper powder and coarsely ground red whole chilli..


9. Crack the eggs and pour it in a bowl and add 1 spoon soy sauce and 1 spoon oil and mix well..with a fork.


10. Heat a wide mouthed pan/ Wok and pour oil..


11. Now add the egg and Soy sauce mixture to the wok.. and keep scrambling them to avoid them sticking together..The more the oil..the more tastier..
    Don't overcook the eggs..Transfer the contents to the fried rice ..mix well and serve....


12. Garnish with Spring Onions..

CHICKEN KILLU CURRY

INGREDIENTS:

1. Chicken - 1 Kg Boneless



2. Red Chilli – 10-15 Chopped



3. Onions - 4 Medium finely Chopped



4. Cloves of Garlic - 4 finely chopped



5. Curry Leaves ( as much as you can) gives the flavour



6. Coriander Leaves – Chopped



7. Ground nut Oil ( Olive oil should be fine)- 5 table spoons.



8. Pepper - 1/2 spoon



9. Salt to Taste

METHOD:

1. Boil the chicken in 2 ½ glass 0f water for 10 to 12 min with Turmeric powder and salt .


2. Shred the chicken into small pieces.


3. Heat the pan, pour 4 spoons of oil.


4. Throw in the chopped red chillies , curry leaves ,chopped onions and garlic in it, and saute them till the onion changes to golden brown.


5. Now add the shredded pieces of chicken to the pan


6. Stir them and allow the chicken to blend with Onion and garlic.


7. Now you can add salt and pepper to it . You need to stir them for 15 mins ( It should n’t be over cooked.)


8. Finally add some coriander leaves to it .


9. Garnish with Corriander leaves..Drizzle some Lemon...


10. And u r good to go...

This Recipe was handed over to me..by my schoolmate.., Who loves this dish like Crazy.. :0)

CHENAKILANGU / YAM FRY

INGREDIENTS:

1. CHENAKILANGU / YAM - 5 (Slit lengthwise) Pressure cook in cooker for 1 whistle..then immedietly release the pressure and throw the yams in a bowl of cold water..



2. (if u forget to do this..then start again from step 1..since u dont get a crisp fry..if the yam is overdone)



3. Chilli powder - 1.5 spoon



4. Garam Masala- 1/4 spoon



5. Turmeric Powder - 1/4 Spoon



6. Salt - taste



7. Oil - 5 spoons for Frying

METHOD:

1. Once the yams are out of the Cooker..They go rolling into a bowl of cold water



2. Remove the skin



3. Now add the skinned yams to a huge bowl..now add the chilli powder,garam masala, turmeric powder, salt and mix well..



4. Take care not to break the long Yam..



5. Leave it in the refridgerator..till the pan is ready



6. Heat the pan and add 4 spoons of oil and allow it to become warm..



7. When the pan is warm enough..add the yams making sure they dont stick to each other



8. Turn the yams over to allow them to be golden brown on each sides..



9. Keep pouring 2 spoons of oil in the pan as the pan starts to lose oil..



10. Fry it just like how like how u fry a fish...



11. 10 Min snack...that goes well with Sambar...Simple still..just curd Rice :)

I've attached a pic of Yam..

Note:

The Same recipe can be repeated for Potato, Elephant Yam..also

Just make sure the yam stays in the cooker for just 1 whistle..

If u have any leftover unfried yam..just leave them in the fridge..and it can be fried the next day for a even more crispier and tastier snack...

CAULIFLOWER 65

INGREDIENTS:

1. Cauliflower - 1 cup (when dicing the cauliflower try to seperate each floret without cuting thru the flower)



2. Ginger Garlic Paste - 1 spoon



3. Egg White - 1 (Whipped in a mixer) (optional for vegetarians..)



4. Chilli Powder - 1 spoon



5. Garam Masala - 1/4 spoon



6. Pepper Powder - 1 spoon



7. Salt - to taste



8. Rice flour - 1 spoon



9. Corn flour - 1/2 Spoon



10. Red color - 1 pinch (optional)

METHOD:

1. In a Huge Bowl toss in cauliflower, then Ginger garlic paste,mix well,Now add the whipped egg white,Chilli powder,garam Masala, pepper powder,salt and mix well



2. Now Now add the rice flour and corn flour and mix well..



3. Allow it to stay till the oil gets heated up..



4. Now heat the fry pan and pour 1 cup of oil..just enough for frying..



5. When its warm enough, add the florets one by one..making sure that they don,t stick with each other..



6. Turn the florets once they cooked on one side



7. Remove from flame when its golden Brown..



8. Drain excess oil in a paper towel..



9. Goes well with Fried Rice, or even as an evening Snack..

Note:

This recipe can be done without adding Corn and Rice flour...and it gives an entirely different Taste..I like both versions of the cauliflower..

Try adding Ginger Garlic paste in all your recipes..As u know...Ginger aids in Digestion and Garlic helps fight Cholestral..

Also try using Extra virgin olive oil..as it doesn't clog the artery ..and also adds shine to ur skin :)

EGG / MUTTAI CURRY KULAMBU

INGREDIENTS:

1. Eggs - 2 (for 2 persons) Boiled & Shell Removed


2. Onion - 1 Small


3. Methi seeds (vendhiyam) - 1/4 tspoon


4. Green Chillies - 2 (slit lengthwise)


5. Patta ,Elachi, cardamom (whole spices)-1 each


6. Ginger garlic paste - 1 spoon


7. Chilli powder - 1/2 spoon


8. Turmeric powder - 1/4 tSpoon


9. Corriander powder - spoon


10. Coconut - 1/4 cup shredded


11. Red whole chilli - 1


12. Khus Khus - 2 spoons


13. Almond - 2 (optional)


14. Olive oil - 4 Spoons


15. salt - to taste


16. Curry Leaves - 4


17. Corriander - Finely chopped for Garnishing

METHOD:

1. Heat oil in a pan


2. When warm add methi seeds,curry leaves.


3. When brown, add the onions,Green chillies saute for a minute


4. Sprinkle salt , toss in the ginger garlic paste , saute for a minute and allow onion to soften


5. Now grind Whole spices,Coconut, red chilli,khus khus, almond in a mixture


6. Pour in little water amd grind it..till its a soft paste..(no coarse grinding)


7. Now pour just half of the ground mixture into the pan and stir for a few mins


8. If u need more gravy, then add some more of the ground mixture..


9. Now throw in the chilli powder, corriander powder, turmeric powder..


10. Keep stirring till it forms a nice gravy..


11. Now add some 1/2 cup water and stir it nicely...


12. Make slits on the eggs and drop them into the gravy..


13. Cover and cook in Medium flame till it looks simply irresistible..


14. Yummo...

Note:

Olive oil..doesn't clog ur arteries..so use them lavishly...They make ur skin glowing...

First decide the color of the gravy...If u want the gravy to be red in color..Dont grind the green chillies(just slit the green chillies and throw them in the gravy)..as grinding green and red chillies..give the curry a mixed color..

If u want the curry to be green..avoid grinding red chillies and also adding too much of red chilli powder..,,For the green color grind green chillies and corriander leaves..which gives the gravy a pleasant green color...

Simple trick Rite !!! :)

PEPPER CHICKEN

INGREDIENTS:

1. Chicken - 1/2 Pound (diced into small pieces)



2. Onion - 1 Medium (finely diced)



3. Ginger Garlic paste - 1 spoon



4. Pepper - 1 spoon



5. Chilli Powder - 1/2 spoon



6. Turmeric Powder - 1/4 Spoon



7. Salt - to taste



8. Curry Leaves - a bunch



9. Oil - 3 spoons

METHOD:

1. Heat the pan..



2. Pour the oil..Add the curry leaves..



3. Toss in the onions..sprinkle some salt.Saute for a minute.



4. Now add the ginger garlic paste..Saute till the raw smell Disappears..



5. Toss in the chicken..



6. Add the chilli powder,pepper powder,salt and turmeric powder..



7. Mix well..



8. Cover and took till chicken is done..



9. Just Fabulosa...

This is the easiest chicken recipe...and can be further enhanced by adding some pudhina paste..

...So just sit back and relish ur chicken...

Medu Vada / Dahi Vada / Thayir vada

INGREDIENTS:

1. Urad Dhal - 1 Medium cup (Soaked for 1 hr)


2. Black pepper - 1 Spoon


3. Jeera - 1/4 Spoon


4. Onion - 1 small (diced finely)


5. Aniseed - 1/4 spoon


6. Cilantro - 3 leaves (diced finely ) optional


7. Salt - to taste


8. Baking powder - 1 pinch


9. Rice flour - 1 Spoon

METHOD:

1. Grind the urad dhal in a small mixer..Using as little water as possible..


2. The batter should be ground well..


3. It should not be watery


4. Throw in the rest of the ingredients..


5. Mix well..


6. Allow it to stay for 2 mins


7. Heat the Kadai..


8. Pour in oil..


9. Wet ur hands with water..


10. Make a ball with the dough..make a hole in the center..


11. Haha..thats how its also called Ootta vada...ulundha vada...


12. When the oil is warm enough..drop the dough ..
    
13. When cooked on one side..turn it to the other side..


14. Allow it to fry..When its light brown and crispy..remove them ..


15. Drain excess oil in a paper towel..


16. Serve with coconut or Onion Chutney...


17. Sounds tempting rite..

Note:

For those who find it hard to make perfect vada..just scoop the dough in a spoon and drop them in oil...After all shape doesn't matter..when it reaches ur mouth...

Now for the Dahi Vada..

1. Blend 2 cups of Dahi (curd) in a blender


2. Drop the fried vada directly into the blended curd..


3. immerse them completly in the curd


4. Prick them with the fork..so the curd can ooze out into the vada


5. Refridgerate them..


6. Before serving..sprinkle..some chilli powder..and Garam Masala..


7. Go crazy..also u can sprinkle some Ompodi...


8. Stomach is Growling now :0)