Beef Cutlet

Beef Cutlet is a very delicious dish you can keep on eating and never stop with one. This is the simple yet delicious recipe for preparing beef cutlet. This cutlet makes an easy and tasty appetizer for all occasions. This is my first try on beef cutlets and came out very yummy. This tastes yum with a cup of hot coffee and tea. Have a great evening friends :)

Ingredients:

Beef - 500 gms (cooked and shredded)

Onions - 3 large (chopped)

Garlic paste- 1 tsp

Ginger paste - 1 tsp

Green chillies - 5 nos (chopped)

Fresh Corriender leaves - handful

Potatoes - 6 nos (peeled, boiled and mashed)

Turmeric powder - ¼ tsp + ¼ tsp

Red chilli powder - ¼ tsp + ¼ tsp

Meat masala - 2 tbsp

Black pepper powder - ½ tsp + 1 tbsp

Garam masala - 1 tsp

Salt - to taste

Oil - 2 tbsp

For frying:

Oil - for deep/shallow frying

Egg - 2 nos (beaten)

Breadcrumbs & Rawa (mixed together) - 1 cup

Preparation:

- Cook Beef with pinch of turmeric, red chilli powder, black pepper powder and salt. Shred the beef and keep aside.

- Peel, boil and mash the potatoes with a pinch of salt and keep aside.

- Pour oil in a kadai and saute onions, garlic paste, ginger paste, green chillies, corriender leaves till onions turn translucent.

- Add turmeric powder, red chilli powder, meat masala, pepper powder, garam masala and fry till raw smell goes.

- Add shredded beef to this mixture and saute for a minute. Switch off flame and keep aside the mixture to cool.

- When cooled, add the above mix to the mashed potatoes and mix well with hand. Add salt at this stage if required. Make cutlet patties in different shapes and sizes and keep aside.

- Roll each cutlet patty first in beaten egg, then in breadcrumbs and deep fry or shallow fry in oil.

- Serve hot with tomato hot and sweet sauce or chutneys.

Note:

- Adjust salt and spice as per taste.

- Cook beef with turmeric, red chilli, black pepper powder in a cooker for about 8-10 whistles.

- Adding garam masala to the mix in optional. I add them as I like the taste of it.

Spicy Chicken Wings

Spicy Chicken Wings is one of my all time favourite dish. Love this dish with rice, appam, chapathis and even with bread. I am not a gravy person, I love semi dry dishes a lot. This dish happened to be a part of my kitchen on a what to do kitchen days :) As said by Ralph Waldo "All life is an experiment. The more experiments, you make the better". Chill friend, have them cooked in your kitchen today and enjoy sunday evening dinner with family and friends :)

Ingredients:

Chicken wings - ½ kg

For Marination:

Vinegar- 1 tbsp

Crushed black peppercorns - 2 tbsp

Turmeric powder - ½ tsp

Kashmiri chilli powder - 2 tsp

Black pepper powder - ¼ tsp

Water - for the paste

Salt - to taste

Oil - for deep frying

For Cooking:

Oil - 3 tbsp

Garlic - 2 tsp (chopped)

Ginger - 2 tsp (chopped)

Green chilli - 2 tsp (chopped)

Onions - 3 medium (chopped)

Soya sauce - 3 tsp

Tomato sauce - 4 tsp

Mustard sauce - 1 tsp

Green chilli sauce - 3 tsp

Salt - to taste

Preparation:

- Make a thick paste with vinegar, crushed pepper, kashmiri chilli powder, turmeric powder, pepper powder, salt and water.

- Marinate the above paste to the chicken wings and mix well till wings are completely coated with the paste. Keep aside for half to one hour.

- Pour oil in a deep pan, let hot and fry the marinated chicken till golden brown on both sides and keep aside.

- Heat oil a kadai, add garlic, ginger, green chilli, onions till onions turn translucent.

- Add soya, tomato, mustard, green chilli sauce and mix well. Add salt at this stage if necessary.

- Now add the fried chicken wings and mix well. Keep on low flame with lid on for 3 minutes.

- Spicy Chicken Wings Fry is ready to serve with fried rice and chapatis.

Note:

- Adjust spice and sauce according to taste.

- This recipe goes really well with fried rice and chapathi.

Mutton Liver Masala Fry

Mutton Liver Masala Fry is a one time dish to be tasted without fail for all Mutton Liver lovers. Its been a long time I had posted and had to think a lot what now? But without doubt, I had an idea of Mutton Liver fry with a little masala for chapathis or pooris. In fact, my fridge was loaded with Mutton Liver for my cousin who loves any liver dishes. During his visit the one dish I had in mind was to prepare and feed him full stomach with Mutton Liver Fry. So friends, here is my way of preparing Mutton Liver Masala Fry with very little ingredients and a very very tasty dish for today's dinner or during this weekend :) :)

Ingredients:

Mutton Liver - 500 gms (cut to cube pieces)

Black Cardamom - 1 nos (crushed)

Cumin seeds - ½ tsp

Cinnamon - 1 stick

Cloves - 3 nos

Onion - 1 large (chopped)

Ginger paste - 1/2 tsp

Garlic paste - 1/2 tsp

Green chillies - 3 nos (slit to half)

Tomato - 1 large (chopped)

Curry leaves - 2 string

Turmeric powder - ½ tsp

Coriander powder - 1 tsp

Garam Masala powder - 1 tsp

Black pepper powder - 1 tsp

Salt - to taste

Water - 1 cup

Oil - 2 tbsp

Ground Peppercorns - ½ tsp (garnishing)

Preparation:

- Cut, clean and keep the liver aside.

- In a cooker, add cut liver pieces, salt, pinch of turmeric powder, water and let cook for atleast 4 whistles.

- Heat oil in a kadai, splutter cumin seeds, cardamom, cloves and cinnamon.

- Add onions, ginger garlic paste, green chillies, tomato, curry leaves and saute till onions turn brown in color.

- Now add turmeric powder, coriander powder, garam masala powder, black pepper powder and fry till raw smell goes.

- Now add the cooked liver and mix well. Add salt and additional ground pepper corns at this stage (optional - for extra spice).

- Let cook on medium high flame for another 5 minutes. Once done, you will get a dry masala mutton liver fry.

- Garnish with curry leaves/corriender leaves and serve with chapatis, pooris, rice and parathas.

Onion Tomato Chutney

Onion Tomato Chutney is my best liked dish at home compared to all other chutneys prepared. Like most south indian recipes, this is a hot and spicy tomato and onion chutney. You can increase or decrease the Onions and Tomatoes in this chutney as per taste. I like this chutney a little sweet and prefer to add onions a little more. I bet my friends this chutney will be a star at your dining table. Good Day to all :)

Ingredients:

Onion - 3 medium

Tomato - 1 medium

Dry red chillies - 6 nos

Mustard seeds - ½ tsp

Urad dal - 1 tsp

Asafetida powder - ¼ tsp

Curry leaves - 1 spring

Salt - to taste

Oil - 2 tbs

Preparation:

- Heat oil in a pan, add asafetida powder and splutter mustard seeds.

- Add urad dal, dry chillies, curry leaves to the pan and fry well till golden brown.

- Now add onions and saute well till light brown in color. Add the tomatoes and saute till mushy for about 6 to 8 mins on medium flame till it comes to a gravy consistency & the raw smell goes.

- Switch off flame and let the mix cool. Add salt to taste.

- When the mix is cooled, grind in a blender without water.

- Serve with Dosa, Idli, and paniyaram.

Note:

- Adjust spice and salt as per taste.

- No water should be added to the chutney, but i had to add 1 tbsp of water while grinding.

Paniyaram (Masala Paddu)

Paniyaram or Masala Paddu are also known as kuzhi paniyaram, appes, appams and paddu in different parts of India. Masala Paddu recipe is made from idli or dosa batter. This dish is ideal for breakfast, lunch and for a quick meal too. Paddu’s are also sold at food streets in Bangalore and some parts of India. Paniyaram or Paddu is prepared as sweet dish paniyaram or masala paniyaram. My version of paniyaram recipe is simple, quick and healthy. This is one of my our favourite breakfast at home. Try them and have a great day ahead :)

Ingredients:

Idli batter - 5 cups

Onions - 1 medium (chopped finely)

Green chillies - 3 nos (chopped finely)

Curry leaves - 2 string (chopped finely)

Ginger- 1 small piece (chopped finely)

Black peppercorns - 1 tbsp

Mustard seeds - 1 tsp

Salt - to taste

Oil - 2 tsp (for frying)

Oil - for cooking the paniyaram

Preparation:

- Take Idli batter in a bowl and keep aside.

- Heat oil in a pan, splutter mustard seeds, add onions, green chillies, ginger, curry leaves, black peppercorns, salt and fry till onions turn translucent. Once done, let cool for some time.

- Add the above mix to the Idli batter and mix well. Masala paniyaram batter is ready to cook.

- Heat the paniyaram pan, add 3-4 drops of oil into each hole. (Heat should be in low medium flame)

- Now pour 1 spoon each of the batter to the paniyaram pan and let cook with lid on. Once the edges turn brown in color, turn the paniyaram to the other side with a pointed fork and let cook with lid on.

- Once cooked and golden brown in color, remove from pan and serve hot with Onion Tomato chutney, Coconut chutney and Sambar.

Note:

- Adjust salt as per taste.

- Add the onions mix to the batter just before preparing Paniyaram or the mix would leave moisture making the batter thin and water.

Mushroom Coconut Thoran

Mushroom Coconut Thoran is an easy and simple preparation which goes well with rice and chapathis. Mushroom is a dish we all love at home and prepared in different styles. This dish can taste better than any non-veg dishes. Have a Great day friends :)

Ingredients:

Button Mushroom - 250 gms (cleaned and cut to half)

Onions - 1 large (chopped)

Green chillies - 3 nos (chopped)

Garlic - 5 pods (crushed)

Grated coconut - 5 tsp

Turmeric powder - ½ tsp

Kashmiri red chilli powder - ½ tsp

Black pepper powder - 1 tsp

Mustard seeds - ½ tsp

Dry red chilli - 4 nos (cut to half)

Curry leaves - 2 string

Salt- to taste

Oil - 2 tbsp

Preparation:

- Heat oil in a pan, splutter mustard, dry red chilli, curry leaves for a sec.

- Add onions, green chillies, garlic and fry till onions turn translucent.

- Now add turmeric, red chilli, black pepper, salt and fry for 2 minutes.

- Add the cleaned mushrooms and mix well. let cook for another 2 minutes on low flame with lid on. Mushroom will start getting watery, not to worry, let cook with lid on till water evaporates.

- Now add the grated coconut and mix well. Let cook for another minute.

- Mushroom Coconut Thoran is ready to serve as a side dish with Rice, Tomato Rasam and with Chapathis too.

Chicken Chilli Dry

Chicken Chilli Dry is an Indo Chinese starter dish which is spicy and juicy fried chicken pieces cooked in sauces with onions and peppers. This dish tastes hot, sweet and sour. It is best served hot as an appetizer or with fried rice, noodles and the best combination with our own Parathas. This is my style of preparing this dish. Try this recipe and let me know your comments. Have a Great Weekend Friends :)

Ingredients:

Chicken Marination

Chicken - 500 gms (boneless)

Corn flour - 4 tbsp

Maida - 2 tbsp

Egg - 2 nos

Red Chilli sauce - 2 tsp

Red food color - a pinch

Turmeric powder - a pinch

Red chilli powder - 2 tsp

Salt - ¼ tsp

For cooking

Oil - for deep frying the marinated chicken

Sesame oil - 3 tbsp

Garlic - 1 tbsp (chopped)

Onion - 1 large (cut to cube pieces)

Capsicum - 1 large (cut to cube pieces)

Green chillies - 4 nos (slit into half)

Soy sauce - 1 tbsp

Red chilli sauce - 2 tbsp

Green chilli sauce - 1 tsp

Tomato sauce - 1 tbsp

White Pepper powder - ½ tsp

Salt - to taste

Preparation:

- Cut, clean chicken and marinate and keep aside for 1 hour. 

- Heat oil in a kadai, deep fry the marinated chicken pieces on medium high flame till crisp. Drain excess oil on paper towel and keep aside.

- In a kadai, heat sesame oil, add chopped garlic and fry till brown in color.

- Add cut onions, capsicum and saute for a minute or two. (Make sure the onions and capsicum should be slightly crisp and soft)

- Now add the green chillies, soy, red chilli, green chilli, tomato sauces and mix well. Add white pepper powder and salt at this stage.

- Add the fried chicken pieces and mix well on high flame for a minute or two.

- Off flame and garnish with spring onions or sesame seeds (optional).

- Delicious and spicy chilli chicken dry is ready to serve with Fried Rice. 

Note:

- Adjust spice and salt as per taste.

- Adding green chillies to this dish is optional.

- Garnishing with spring onions or sesame seeds is optional.

Vishu Recipes

Vishu is an important Kerala festival celebrated in the month of "Medam" in the Indian state of Kerala and as Bisu in the Karnataka region usually in the second week of April. Vishu is celebrated with much fanfare and vigour in all parts of Kerala. The most important event in Vishu is the Vishukkani, which literally means "the first thing seen on the day of Vishu after waking up". Other elements of Vishu include buying of new clothes (Puthukodi) for the occasion, the tradition of giving money called Vishukkaineetam and the Vishu feast or Sadhya which consist of equal proportions of salty, sweet, sour and bitter items.

Vishu Sadhya  is a variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India. A normal Sadhya can have about 24-28 dishes served as a single course. This is the same kind of dishes served in a Onam Sadhya. Towards the north side of Kerala, specially the malabar side there is a another main delicacy served at the starting of sadhya called Pappadam Pazham Kuzhachathu (ripe banana, papad, ghee and sugar is smashed together and eaten). The main dish is plain boiled rice, served along with other dishes collectively called Kootan which include curries, side dishes and sweet dishes. 

Today I am sharing 3 different dishes for all my friends for Vishu 2015. Try and prepare these dishes for this Vishu and have a Happy and Blessed Vishu.

Muringakka Thoran (Drumstick Thoran)

Ingredients:
Drumstick - 1 small bowl (cut into 1 inch pieces)

Turmeric powder - ¼ tsp + ¼ tsp

Red chilli powder - ½ tsp

Chicken Masala powder - ½ tsp (optional)

Grated coconut - 5 tbsp

Mustard seeds - ½ tsp

Jeerakam - ¼ tsp

Dry red chillies - 4 nos

Curry leaves - 2 strings

Oil - 2 tbsp

salt - to taste

Preparation:

- Boil cut drumstick in water with ¼ tsp turmeric powder, ½ tsp red chilli powder and salt. Once down, drain water and keep aside.

- Heat oil in a kadai, splutter mustard seeds, jeera, dry red chillies and curry leaves.

- Add ¼ tsp turmeric powder, chicken masala powder and fry for a sec.

- Now add the cooked drumsticks, salt and mix well for a sec.

- Add grated coconut and mix well till drumsticks are coated well in the coconut mixture.

- Off flame and serve delicious drumsticks with Rice and Moru curry.

Note:

For More Sadhya Recipes Visit :

http://thengachamanthi.blogspot.in/2014/08/onam-recipes.html

Olan

Ingredients:

Kumbalanga (Ash Gourd) - 3 cups (cut to thin cube size pieces)

Black eyed beans (Vanpayar) - ¾ cup

Water - 4 cups

Green chillies - 5 nos (slit to half)

Thick coconut milk - 1 cup

Salt - to taste

Coconut oil - 1 tbsp

Curry leaves - 2 string

Preparation:

- Pressure cook the vanpayar with 2 cups of water for 6-7 whistles. Once done drain the water and keep aside. (Make sure not to overcook the vanpayar.It should retain its shape).

- Cook the kumbalanga with 2 cups of water, green chillies, salt and keep aside (Make sure not to overcook the kumbalanga. It should retain its shape).

- Now add the cooked vanpayar to the kumbalanga and mix well. Add coconut milk, curry leaves and let cook on low flame for another 8 minutes.

- Once done off flame and pour coconut oil on top of the curry and serve.

Note:

For More Sadhya Recipes Visit :

http://thengachamanthi.blogspot.in/2014/08/onam-recipes.html

Pumpkin Erissery (Mathanga)

Ingredients:

Pumpkin/Mathanga - 4 cups (cut to small cube size)

Grated coconut  - ½ cup

Water - 3 cups

Jeera seeds - ¼ tsp

Green chillies - 3 nos (chopped)

Turmeric powder - ½ tsp

Coconut oil - 2 tbsp

Salt - to taste

Shallots/small onions - 3 nos (sliced)

Mustard seeds - ½ tsp

Curry leaves - 2 string

Preparation:

- Cook cut pumpkin, salt in a vessel with 3 cups of water. Once done mash the pumpkin and keep aside.

- Grind coconut, green chillies, jeera seeds, turmeric powder to a semi thick paste.

- Now add the grinded coconut to the mashed pumpkin and mix well. Let cook on low flame for about 8 minutes.

- Heat oil in a pan, splutter mustard seeds, add sliced shallots, curry leaves and fry till brown.

- Now pour this to the cooked pumpkin and garnish with curry leaves and serve.

Note:

For More Sadhya Recipes Visit :

http://thengachamanthi.blogspot.in/2014/08/onam-recipes.html

Beetroot Pachadi

Ingredients:

Beetroot - 1 cup (grated)

Turmeric powder - ½ tsp

Green chilli - 4 nos (chopped)

Curd - 1 cup

Mustard seeds - ¼ tsp (crushed)

Grated coconut - ¼ cup

Dry red chillies - 2 nos

Coconut oil - 2 tbsp

Mustard seeds - ½ tsp

Curry leaves - 2 string

Mustard seeds - ½ tsp

Water - 1 tbsp

Salt - to taste

Preparation:

- Grind coconut, two green chilli and cumin seeds to a smooth paste.

- Heat 2 tbsp oil in a pan, add the grated beetroot with two green chillies and let cook till soft.

- When the water gets dried, add the coconut paste, crushed mustard seeds and mix well. When this mixture turns to boil, add salt to taste.

- Simmer heat and add the curd to the pachadi and mix well. Off flame after a sec or two.

- In a pan, heat oil, splutter mustard seeds, dry red chillies and curry leaves for a sec.

- Add the tempering to the pachadi and mix well.

- Beetroot pachadi is ready to serve. It tastes better the next day.

Note:

For More Sadhya Recipes Visit :

http://thengachamanthi.blogspot.in/2014/08/onam-recipes.html

Inji Curry/Inji Puli - Style 2

Ingredients:

Ginger - ½ cup (peeled and cut into thin slices)

Green chillies - 5-6 nos (chopped)

Dry red chillies - 3 nos

Turmeric powder - ¼ tsp

Red chilli powder - ½ tsp

Jaggery - ½ cup (4 tbsp)

Tamarind extract - 1 cup (valan puli)

Fenugreek powder - ¼ tsp

Mustard seeds - ½ tsp

Asafoetida powder - a pinch

Curry leaves - 2 strings

Oil - 2 tbsp

Oil - 5 tbsp (for frying the ginger)

Salt - ½ tsp (to taste)

Preparation:

- Peel ginger, cut into thin slices and keep aside.

- Chop green chillies and keep aside.

- Heat oil in a pan and fry the ginger slices till golden brown in color. Once done keep aside and crush in a motor or pedestal.

- Heat oil in a kadai, add asafoetida powder, splutter mustard seeds, dry red chillies and curry leaves for a minute.

- Now add green chillies and fry for a minute. Add the crushed ginger and fry for a minute or two.

- Add turmeric powder, red chilli powder, tamarind extract, jaggery and salt to the ginger mixture.

- Let this mixture boil till the gravy becomes thick and oil separates.

- Now add the fenugreek powder, mix well and off flame.

- Let cool, store in a dry barani or bottle.

Note:

- Puli inji thickens as it cools and can be refrigerated for at least a month.

- Check the salt and jaggery as per taste.

- Valan puli is used for the extract.

Note:

For More Sadhya Recipes Visit :

http://thengachamanthi.blogspot.in/2014/08/onam-recipes.html