Receipes


South Indian Rasam(Tomato Soup)

Party Recipe for My Friends:

On thursday Sep 27, 2007 we had a small get together, and my friends asked me to upload the recipes in my blog. So here we have it Friends. Hope you all enjoyed it, We enjoyed it 🙂

Contributed by Suresh Babu Family and the
Suresh Babu Personal chef Suresh.

Published  25. Feb 2011

Ingredients

  • Tomatoes ripe – 5 medium
  • Oil
  • Ginger garlic paste – 1 teaspoon
  • 4 cups water
  • 2 whole red chillies
  • Curry leaves – 6 leaves
  • Mustard seeds – a few
  • Cumin powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cilantro chopped

Instructions

  • Boil water, blanch tomotoes. set aside
  • Heat oil, add mustard seeds, when crackle, add curry leaves
  • Add red Chilli
  • Add Ginger and garlic paste
  • Add Blanched tomoatoes
  • Add coriander and cumin powder
  • Add water, salt and bring to a boil
  • Cook on a slow fire for 10 – 15 minutes
  • Garnish with Chopped cilantro

Further details

Preparation time is approximately
90 min

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Party Recipe for My Friends:
On thursday Sep 27, 2007 we had a small get together, and my friends asked me to upload the recipes in my blog. So here we have it Friends. Hope you all enjoyed it, We enjoyed it 🙂

Menu

  1. South Indian Rasam(Tomato Soup)
  2. Cococnut Rice
  3. Raita
  4. Lamb martinated with Yoghurt, Mint and Cilantro
  5. Chicken Curry
  6. Mango Lassi

South Indian Rasam(Tomato Soup)

Ingredients:

  • Tomatoes ripe – 5 medium
  • Oil
  • Ginger garlic paste – 1 teaspoon
  • 4 cups water
  • 2 whole red chillies
  • Curry leaves – 6 leaves
  • Mustard seeds – a few
  • Cumin powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cilantro chopped

Method:

  • Boil water, blanch tomotoes. set aside
  • Heat oil, add mustard seeds, when crackle, add curry leaves
  • Add red Chilli
  • Add Ginger and garlic paste
  • Add Blanched tomoatoes
  • Add coriander and cumin powder
  • Add water, salt and bring to a boil
  • Cook on a slow fire for 10 – 15 minutes
  • Garnish with Chopped cilantro

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Cococnut Rice

ingredients:

Water
Rice
Shredded Coconut
Coconut Milk
Mustard seeds
Curry leaves

Method:
This is simple home style coconut rice, even thou there are other methods to cook coconut rice, to make it simple, I followed this method

  • Boil plenty of water
  • Add washed rice, when the water is boiled
  • cook the rice for 10  minutes untill the rice is cooked
  • strain the rice, set aside
  • Heat pan, add oil, when the oil is hot
  • Add mustard seeds, curry leaves, coconut milk and shredded coconut
  • Make sure the coconut doesnt burn
  • Add rice, stir and serve

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Raita

Ingredients

  • Plain yoghurt – 2 cups
  • Salt, pepper
  • Red Onions – 1 large
  • Tomatoes – 1 large
  • Cucumber – 1 peeled and sliced
  • Cilantro

Method:

  • Beat Yoghurt
  • Slice onions, tomotoes, Cucumber to a fine slice
  • Mix the vegetables to the yoghurt
  • Add Salt and pepper to taste
  • Garnish with Chopped Cilantro and Cumin powder

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Lamb martinated with Yoghurt, Mint and Cilantro

Ingredients:

Lamb Rack
Salt
Lemon juice – 1 teaspoon
plain Yoghurt – 1/2 a cup
Ciantro  – 1 bunch
fresh Mint leaves – 1 bunch
Green Chillies( Jalepeno) – a few
Fresh Ginger chopped – 2 teaspoon
Fresh Garlic chopped- 2 teaspoon

Method:

  • Wash Cilantro and mint leaves
  • Blend Cilantro, Mint leaves, ginger, garlic, Salt, Pepper, Green Chillies with yoghurt
  • Marinate the lamb with the mixture for 4- 6 hours
  • Cook in the oven or Grill
  • Garnish with Sliced red onions

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Chicken Curry

Ingredients
Chicken, Onions, Tomato, Cilantro, Ginger garlic paste, Coriander powder, Turmeric powder, Chilly powder, Cloves
Cinnamon, Cardamom, Jeera (Cumin), Garam Masala, Oil, Salt

Method:

  • Heat oil, add ginger garlic paste sautĂ© it
  • Add onions, sautĂ© till golden brown
  • Add tomatoes
  • Add all ingredients together
  • Cook for 5 minutes
  • Wait until the masala is cooked
  • Add chicken, add water, salt
  • Cook for 10 minutes

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Mango Lassi

Ingredients:

1 Cup Plain Yogurt or Sour Cream
1/4 cup mango pulp
Sugar to taste

Method:
Add the plain yogurt (or sour cream), mango pulp and sugar in a blender and blend till smooth. Add ice cubes if you want to serve chill

Thank you Meena for the Mango Lassi Recipe.

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Tandoori Chicken

Time : Marinate for 4- 6 hours

Time to Grill: 15- 30 minutes

Ingredients:( 4 servings)

  • Chicken – 4- 8 pieces( Drumstick)
  • Yoghurt plain – 1 cup
  • Salt, Pepper
  • Cumin Powder – 1 teaspoon
  • Paprika Powder – 1 teaspoon
  • Ginger fine chop- 1 teaspoon
  • Garlic fine chop – 1 teaspoon
  • Garam Masala – a pinch

Method:

  1. Wash, Strain and Slit Chicken
  2. Mix all the ingredients with yoghurt
  3. Add Chicken
  4. Marinate 4- 6 hours ( overnight marination works well)
  5. Grill/ Cook in oven for 20 – 30 minutes
  6. Granish with Sliced Red Onions, Cilantro and lemon Juice
  7. Enjoy 🙂

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How to Make Indian Cottage Cheese/Paneer

Paneer/cottage cheese  is an Indian Cheese made with Milk.You can get that in Indian Stores or any supermarkets. It can be cooked like any other Dish.

How to Make Paneer:

INGREDIENTS:

  • 1 litre  milk
  • 1 tsp lemon juice/Vinegar
  • Muslin cloth

PREPARATION:

  • Boil milk.
  • When the milk is fully boiled, Add lemon juice/ Vinegar.
  • Reduce heat and stir continuously until the milk is completely curdled.
  • Remove from the heat when the whey is seperated.
  • Strain the mixture through a clean muslin cloth.
  • Remove exessive water by putting a weight on the muslin cloth so that all the water is removed.
  • Remove the muslin cloth and cut into desired shape.

Tips: Paneer  tastes good when it is fried in a little oil or butter before cooking. Make sure the paneer dont break. Just a few minutes of frying will god a good taste

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How to Make Garam Masala ?

Make your own garam masala, a popular spice mix in India used for most of the Indian Dishes

Approximately half cup

PREPARATION TIME: 5 minutes

5 teaspoon cardamom seeds
1 medium Cinnamon Stick
5 teaspoon fennel seed
5 teaspoon cumin seed
10 cloves
5 teaspoon black peppercorns
3 teaspoon coriander seeds
1 teaspoon freshly grated nutmeg

Finely grind all the ingredients in a spice grinder or coffee grinder.

When you prepare your dishes, you can sprinkle a pinch of Garam Masala to add flavor to your Dish.

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How to Cook Indian Beef Curry – Chettinad Style Beef curry/fry
Ingredients:
Beef, Salt, oil, Coriander seeds, red Chillies, cumin seeds, fennel seeds, peppercorns, cinnamon, cardamom, shredded coconut, Onions, tomatoes, Ginger and Garlic paste, Cilantro.

Method:

  • Roast the dry spices: Coriander seeds, red Chillies, cumin seeds, fennel seeds, peppercorns, cinnamon, cardamom.
  • Add shredded coconut and slilghtly roast it
  • Blend all the roast ingredients to a fine paste.
  • Marinate the beef with the paste, set aside
  • Heat oil, saute onions, add tomoates, ginger and garlic paste
  • Cook for 5 minutes untill all the masala has cooked
  • Add marinated beef(any meet can be used too) stir
  • Add water, salt as necessary
  • Garnish with chopped cilantro

Enjoy

——————————————————————————–

How to Cook Chicken Curry.Simple Home Style Chicken Curry ( 4 servings)

Ingredients
Chicken – 4- 6 pieces
Onions – 1 large sliced
Tomato – 2 medium sliced
Cilantro – chopped ( a few)
Ginger garlic paste – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – half a teaspoon
Chilly powder( paprika powder) – half a teaspoon
Cloves – 2 or 3
Cinnamon – one small stick
Cardamom – 2 or 3
Jeera (Cumin) powder – half a teaspoon(optional)
Garam Masala – half a teaspoon
Oil – 3 teaspoon
Salt

Method:

  • Heat oil, add ginger garlic paste sautĂ© it
  • Add onions, sautĂ© till golden brown
  • Add tomatoes
  • Add all ingredients together
  • Cook for 5 minutes
  • Wait until the masala is cooked
  • Add chicken, add water, salt
  • Cook for 10 minutes

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How to make Indian Style Home Made Yoghurt (Curd)

Ingredients:

  1. Plain Yoghurt – 2 table spoon
  2. Milk – 1 gallon

Procedure:

Heat Milk, bring it to a boil.
Set aside until warm. Add 2 tablespoon of yoghurt to warm Milk. (Do not stir)
Set aside in a warm place overnight covered.
Home made curd/ Yoghurt is ready

——————————————————————————–

Recipe and Ingredients  for Kerala Home Style Beef Fry

Beef, Onions, Tomatoes, Ginger and Garlic Paste, Cilantro, Grated CoconutCardamom, Cinnamon, Cloves, Peppercorns, Cumin, Fenugreek seeds, Chilly powder,Coriander Powder, Salt, Pepper,oil

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Ingredients:

Onion
Beef thinly Sliced
Tomatoes
Coconut Oil
Coconut Milk
Shredded Coconut
Curry Leaves
Ginger Sliced finely
Garlic Sliced finely
Cilantro
Spices
Cinnamon, Cardamom, Cloves, Garam Masala, Coriander Powder, Cumin Powder, Salt, Pepper Powder

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How to Cook Onion Bhaji Bhaji is a common Appetizer in south India. Bhaji is a type of fritters made with vegetables, deep fried with seasoned batter.

Ingredients

2 Onions

10 oz Gram Flour

Chilli powder Optional( a pinch)

Salt to taste

Green Chillies chopped (Optional)

Cilantro a few leaves

Cumin powder – a pinch

Ginger finely chopped ½ tsp

Oil to Deep fry

Method:
Sieve the gram flour into a bowl and then add all the ingredients. Mix together thoroughly whilst dry. Add water gradually mixing it in a bit at a time. You want a mixture that is just gloopy enough to dribble off a spoon.

Using two spoons, drip balls of the mixture into hot fat 160ÂşC and deep fry until crispy and golden on the outside and cooked through. Drain off excess oil, serve hot.

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10 Comments Add your own

  • 1. kathy  |  June 2, 2007 at 5:43 am

    would like a good receipe for home made yogurt. thanks kathy

    Reply
  • 2. None  |  July 20, 2007 at 9:54 am

    Reply
  • 3. sally LaRhette  |  August 9, 2007 at 8:06 pm

    wish restuarants could help educate patrons to find great food on menus in Indian restuarants…having studied with Julie Sahni in New york, I know how very very good Indian food really is, so unlike most served in restuarants, especia;lly when flavors are what you seek and extra special use of importamnt spcies, herbs and vegtables. There is much to learns and enjoy..Julies food is un believably superb and delicious, way beyond what most get the chance to taste. Her books are good, too, easy to follow…Julie herself isman outstanding person.

    Reply
  • 4. merlin  |  November 11, 2007 at 3:55 pm

    please give the recepie of khowa puri

    thankyou

    Reply
  • 5. pinaz  |  December 29, 2007 at 8:33 am

    thanks alot lovely receipes

    Reply
  • 6. Admin  |  January 13, 2008 at 10:33 am

    Take a look at Indian Restaurant and Takeaway Recipes Revealed – Vol. 1.

    With this book you will finally be able to cook at home your favourite Indian food, that is curries and other dishes that taste exactly like those in Indian restaurants and takeaways. These curries are easy and quick to make, and best of all, they’re delicious!

    As chefs and owners of a popular Indian restaurant in Yorkshire, England, we are giving you the actual recipes used in our restaurant and associated takeaway, regional tastes may vary. Within Indian Restaurant / Takeaway Recipes Revealed, we have carefully measured all the ingredients and described all the techniques exactly as they are done in the kitchens. All the information that you require is right here. Nothing has been left out. All the recipes are given in exacting detail along with accompanying photographs.

    All your favourite curries are here — Chicken Tikka Masala, Garlic Chilli Chicken, Meat Madras, Vindaloo, Phall, Balti, Dupiaza, Biryani, Bhuna, and Korma to name a few. We have also included Tandoori Chicken, Chicken Tikka, Kebabs and delectable pilao rice, breads, starters, and a range of side dishes. In other words, all your favourite curry house recipes contained within this exclusive book.

    Our recipes are very relatively simple to make. All it takes is a little reading, some attention to detail, and carefully following all of the instructions. Do not rush and plan ahead. Before you know it with a little practise, you will be preparing Indian restaurant and takeaway food at home better than you ever thought possible. Your friends quite simply will not be able to tell the difference.
    http://www.thecurrybook.com

    Reply
  • 7. saifun craig  |  May 22, 2008 at 9:49 am

    can you give me receipe for chicken bhuna.
    Thank you.

    Reply
  • 8. devika  |  July 14, 2008 at 1:29 am

    i love to get more recipes from this website its very useful thank you

    Reply
  • 9. Theresa  |  January 10, 2009 at 10:07 pm

    Hi I would like to know if anyone has a recipe for the spicey onions served with poppudams.

    Reply
  • 10. sarah  |  October 28, 2010 at 3:27 pm

    hi, some great recipes, but could you tell me how much water i should be using in the chicken curry. i cant seem to get the mix quite right, thanks sarah

    Reply

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