Prawn Pepper Curry

Prawn Pepper Curry:

Aromatic Indian spices have innumerable health benefits, which adds taste and smell to the non-vegetarian dishes. Indigenous food of Chettinad is prepared with aromatic spices in a specific proportion as masala. Nowadays, we travel overseas for the sake of job and studies, conventionally we are adapted to that taste. Even though, we hang on our mouthwatering aboriginal recipes. It has an unshakable unique place.

Prawn Pepper Curry is simply awesome with the roasted fresh ground masala. Combination-Roti, Naan, Plain cooked rice, and rasam.

Prawn Pepper Curry
Prawn Pepper Curry

Masala Ingredients to grind:
Red chili-3

Pepper – 1/2 tsp

Cumin-1/2 tsp

Fennel seeds-1/2 tsp

Elaichi-1

Cinnamon- 1/2 inch

Cloves-2

Coriander seeds-1 tbsp

Coconut grated -2 tsp (for aroma)

Roast all and grind to a smooth paste.

Ingredients to prepare Curry:

Prawn- 500 gram

Onion-1 big

Tomato 1 big

Turmeric powder-1/2 tsp

Pepper powder-1/2 tsp

Salt-1 tsp

Ginger garlic paste-1 tsp

Curry leaves-1 twig

Coriander leaves chopped to garnish

Oil for seasoning

Method:

1.Deshell and devein prawn, wash thoroughly mix with the turmeric powder and salt, keep aside to prepare.

2. Roast above-mentioned masala in a teaspoon of oil and grind to a smooth paste.

3. Heat 1 tablespoon of oil season it with few fennel seeds, add ginger garlic paste saute for a while, add chopped onion saute till it gets translucent now add chopped tomato and little salt cook it becomes mushy.

4. Mix fresh ground aromatic masala with the other ingredients, add one cup of water allow it to boil well for 5 minutes.

5. Finally, add prawn and cook for 3 more minutes in medium flame, sprinkle some pepper powder mix well.

Scrumptious Prawn pepper curry is ready to serve, garnish with chopped coriander leaves.

 

 

 

 

 

 

Aval Puttu / Flatten rice Puttu

Aval Puttu / Flatten rice Puttu:

Janmashtami special recipe, Krishna felt happy by a fist full of plain poha (Aval),  but we prepare versatile recipes with Aval to please our lord Krishna for his grace. Aval puttu is one such sweet verity as neivedhyam. This has a soft texture and delicious taste.

Aval / Flatten rice, Poha Puttu
  Aval / Flatten rice, Poha Puttu

Ingredients to prepare:

Aval -2 cups

Milk and water together 1 cup

Jaggery powdered-1 cup

Coconut grated-3 tbsp

Ghee-2 tbsp

Cashews – broken 2 tbsp

Cardamom powder-1/2 tsp

Method:

Heat pan and fry thick aval slightly, approximately for 5 minutes in medium flame.

Allow it to cool and grind to a smooth powder.

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In a wide pan add  powdered Aval, sprinkle 1/2 cup of milk and mix it gradually, leave it for awhile.

After 2 to 3 minutes sprinkle rest of the milk and mix well without any lumps.

In the case, if lumps occur grind it in the mixie for a few seconds to get a smooth texture.

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Take another pan add powdered jaggery, sprinkle some water and bring it to melt.

Once jaggery gets melted, strain it to remove the unwanted particles.

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Bring it to boil again, let it boil for a minute or two.

Now add grated coconut and mixed puttu  to the jaggery syrup, reduce flame and stir it to incorporate well.

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Add Ghee and cardamom, stir it for 3 minutes approximately in a medium flame .

Heat ghee, fry cashew nuts and garnish on top of it.

Delicious Aval puttu is ready, serve hot

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Mango Thokku

Mango Thokku:

Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

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Ingredients to prepare:

Mango-2 or 300 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

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2.Peel skin and grate it.

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3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

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4.Now add grated mangoes saute for 3 minutes.

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5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

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6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.

Mango Thokku
Mango Thokku

Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

There are many different kinds of mangoes that range in color, shape, flavor and size. While the skin color of mangoes can vary from green to red, yellow or orange, the inner flesh of the mango is mostly a golden yellow. They have a sweet and creamy taste and contain a lot of  vitamins and minerals. It provides a nutritional breakdown and an in-depth look at their possible health benefits, we have to incorporate more mangoes into our diet.

Mangoes have been named the most widely consumed fruit in the world. Some of the possible health benefits of consuming mango include a decreased risk of macular degeneration, a decreased risk of colon cancer, improvement in digestion and bone health and even benefits for the skin and hair.

Mango Dal
Mango Dal

 

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal  for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

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Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

 

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.

Or

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Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.

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Notes:

Boil dal separately and other vegetables, and season it.

 

 

 

 

 

 

Prawn Curry

Prawn Curry:

Prawns are often considered to be large-sized shrimp, although, in reality, the two come from different families. Still, prawns taste similar to shrimp and have a similar nutritional profile. Delicious prawn or Shrimp Curry is aromatic and palatable dish it can be done in gravy or semi gravy or in dry masala form with the below-mentioned method of preparation.

Prawn Masala
  Prawn Masala

Prawns are a good source of unsaturated fat, which makes up the majority of its fat content. Unsaturated fats can help improve your blood cholesterol levels when you eat them in place of saturated or trans fats. Prawns, like other fish and shellfish, are also a good source of omega-3 fatty acids — essential fatty acids your body does not produce. Omega-3s can reduce inflammation and your risk of heart disease, cancer, and arthritis, as well as help with brain function. While prawns are a low-fat food and contain many healthy fats, they are also rich in cholesterol. 

Prawns are a good source of unsaturated fat, which makes up the majority of its fat content. Unsaturated fats can help improve your blood cholesterol levels when you eat them in place of saturated or trans fats. Prawns, like other fish and shellfish, are also a good source of omega-3 fatty acids — essential fatty acids your body does not produce. Omega-3s can reduce inflammation and your risk of heart disease, cancer, and arthritis, as well as help with brain function. While prawns are a low-fat food and contain many healthy fats, they are also rich in cholesterol.

Despite the high cholesterol content, prawns are still a healthy alternative protein source.

While prawns are a healthy food choice in general, they are also naturally high in sodium. 

Ingredients :

Prawn- 250gms

Finely chopped Garlic-1 tsp

Onion-2 big chopped

Ginger garlic paste- 1 heap tsp chopped

Tomato-2 chopped

Curry leaves-2 twig

Coriander chopped-2 tbsp

Masala powder-1 tsp

Chilli powder – 1tsp

Turmeric powder-1/4 tsp

Tamarind extrac-1 1/2 tsp

Salt-1 tsp

Garam masala powder-1 tsp12784796_1046235578751385_350506107_nMethod:

1. Wash and discard shell, marinate with salt, finely chopped garlic and turmeric powder set aside.

2. Heat oil, season it with fennel seeds, add chopped onion fry till translucent, add chopped tomatoes fry till it leaves its skin.

3. Add ginger garlic paste and curry leaves till it looses its raw smell, now add all masala powder one after the other add salt and allow it to boil for five minutes in medium flame, let it be in semi gravy form.

4. Heat another pan  spray some oil, shallow fry marinated shrimps for not more than two minutes.

5. Add fried shrimps to the boiling masala and allow it to cook for 3 minutes.

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6. Sprinkle chopped coriander leaves on top mix well and switch off the stove.

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Tomato Dosa / Thakkali Dosai

Tomato dosa / Thakkali Dosai:

Dosa varieties are really interesting breakfast to all age people. An appealing look and delicious taste of this Tomato dosa will please us to have more numbers. Simple and flavourful tomato dosa can be served with pudhina chutney or it will be tasty by itself on adding chilli and aromatic garlic or ginger while grinding.

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Ingredients:

Idli rice -1 cup

Urad dal-1/4 cup flat top

Methi seeds-1/2 tsp

Tomato, red ripen- 3 or 1/4 kg

Garlic or Ginger up to your desire

Cumin seeds-1/2 tsp

Red chilli or chilli powder-1 tsp

Method to prepare:

1.Soak rice, Urad dal and methi seeds for 2 to 3 hours, cut tomatoes roughly.

2. Add Ginger or Garlic, tomatoes, cumin seeds, chilli powder, soaked rice and dal, grind to a smooth batter.

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3. No need  to fermentation add some chopped coriander leaves and salt mix well.

4.Heat dosa pan, take a ladle full of batter and spread it to a thin dosa.

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5.Cook on both the sides by turning it.

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6. Hot red tomato dosa is ready, serve it with coriander or pudhina chutney.

Tomato dosai / Thakkali Dosai
 Tomato dosa / Thakkali Dosai

 

Sambar Milagai Podi

Sambar Milagai Podi:

South Indian special Sambar plays an important role in our regular meal. Aromatic Indian spices blend together in perfect proportion gives a wonderful taste to the sambar. This secret recipe of Chettinad sambar podi enhances the taste of sambar with a nice flavor and natural colour. Store bought sambar podi will be little expensive when we compare to the cost of homemade sambar masala, and the quantity also will be considerably more. Grind to a large quantity and store it in the airtight container for at least six months as fresh. This can be used in all variety of Masala, stir fry, koottu, pachadi and many more vegetarian and non-vegetarian recipes. This handy sambar masala is kitchen friendly for many items of south Indian cuisine.

Buy the traditional Chettinad homemade Sambar Milagai Podi from below link,

https://www.chettinadsnacksonline.com/collections/masala-podi/products/sambar-milagai-podi

Sambar Milgai Podi
Sambar Milgai Podi

Ingredients:

Dry red chili-1 kg

Coriander seeds – 1 kg

Fennel seeds-200 gms

Cumin seeds-200 gms

Methi seeds Vendhayam) – 75 gms

Turmeric sticks (verali manjal) -75 gm

Channa dal-50 gms

Raw rice-50 gms

Asafoetida-50 gms

Peppercorns-50 gms

Toor dal -50 gms

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Method:

Heat Pan dry roast all ingredients separately to a golden yellow colour.

Allow it to cool completely.

Grind to a fine powder in the commercial mill.

Spread the masala powder and allow it to cool again.

Store it in an airtight container. This can be used for an year under frequently monitoring or keep in refrigerator. Otherwise make for every 6 months period.

Try doing small batch at home ( blender) sieve it and store for fine powder.

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Note: For year long usage better sundry red chili and coriander seedsalternate Chana Dal to your Dal and rice

Black Pepper Rice

Black Pepper Rice:

Black pepper is known as the king of spices, commonly used all over the world. It is fortunate that this most popular of spices is available throughout the year.

Spicy and tongue tickling pepper rice is very good for health during the winter season. It has numerous health benefits, it regulates the digestive system cures a cough, sore throat, fever and reduces body pain.

Fresh ground pepper mix is the key ingredient to this recipe. We use ghee and cashews in this recipe to balance the taste and aroma which gives the richness to enjoy.

Black Pepper Rice
Black Pepper Rice

How to use Black pepper: 

Add the pepper nix that we have freshly ground in a mill, at the end of the cooking process to any dish. Since it loses its flavor and aroma if cooked for too long. Avoid using pre-ground pepper powder or store bought pepper powder.

Adding it near the end will help to preserve its flavor.

Black pepper is an excellent source of manganese and vitamin K, a very good source of copper and dietary fiber, and a good source of iron, chromium, and calcium.

Ingredients: Serves 3 person

Rice-150 gms Basmati or Seeraga samba rice is fine

Pepper-1 tsp

Coriander seeds-1 tsp

Urad dal – 1 tsp

Dry red chili-2 nos

Cumin seeds-1 tsp

Salt- 3/4 tsp

Ghee-1/2 tsp to roast

Grated jaggery-1 tsp to enhance the flavor optional

Spring Onion chopped- 2 tsp, optional

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To Season:

Curry leaves-1 twig

Mustard seeds-1/2 tsp

Oil -2 tsp + ghee – 1 tbsp

Cashews broken few

Method to prepare:

Wash and soak rice for 15 minutes cook with 2 cups of water.

Heat pan with 1/2 tsp of ghee and roast pepper, red chillies, cumin and urad till it gets golden yellow.

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Dry grind to coarse powder.

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Heat Pan again, add both ghee and oil, season it with above-mentioned ingredients, add few broken cashews fry until golden brown.

Add curry leaves, ground mixture, salt, grated jaggery and cooked rice reduce flame and mix all gently to get coated nicely with the rice.

Black Pepper Rice
Black Pepper Rice

Sprinkle chopped spring onion on top, black pepper rice is ready to serve.

 

 

 

Vengaya Sambar / Pearl Onion Sambar

Vengaaya Sambar / Pearl Onion Sambar:

Sambar is a must in south Indian meals, it takes an important place in everyday meal. This specially flavoured vengaya sambar is mouthwatering and aromatic sambar in all. Same procedure to follow as we do for regular sambar. Wonderful combination with plain cooked rice, idly, upma and dosa varieties.

Vengaaya Sambar / Onion Sambar
Vengaaya Sambar / Onion Sambar

Health Benefits of Shallots:

Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, reduces hair fall, works as cooling agent, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts.

Shallots are normally considered a variety of onions. They offer an interesting culinary flavor to foods and can be used either fresh or as a pickled vegetable product.

Ingredients:

Toor Dal-1 cup boiled (fist full of dal wash and cook for 2 to 3 whistle)

Pearl Onion / Sinna vengayam / Shallots – peeled one cup

Tomato-1

Salt 1 tsp

Sambar masala powder-1 1/2 tsp

Turmeric powder-1/2 tsp

Tamarind extract 1 lemon sized

asafoetida-1/4 tsp

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To Temper:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Curry leaves-2 twigs

Method:

Cook toor dal, peel onion cut tomato and extract juice from tamarind, keep it ready to make sambar.

Heat Tawa with above-mentioned oil and season it, add peeled shallots saute till it changes slightly brown this gives you fantastic aroma.

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Now add tomato, salt, asafoetida and turmeric powder, saute for a while until tomato leaves its skin.

Add sambar masala powder, tamarind extract, cooked dal and 2 cups of water to it, allow it to boil for 3 to 4 minutes in medium flame.

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Sprinkle some coriander leaves on top, aromatic Onion sambar ie ready to serve.

Vengaaya Sambar / Onion Sambar
                                                                           Vengaaya Sambar / Onion Sambar

 

 

Rava Upma

Rava Upma: Leaners Guide

Many of us are not clear to make this simple Rava upma, this simple and delicious upma can be prepared with sooji or wheat rava.The Main thing is to concentrate on roasting rava before preparing upma which gives you a nice flavour, aroma and perfect consistency. Rava upma goes well with onion sambar and coconut chutney. When there is a scarcity of idly batter or shortage of time, this upma recipe will fill your stomach with ease. vegetables also can be added along with onion while sauteeing if you prefer.

Rava Upma
Rava Upma

 

Ingredients: Serves 2 person

Rava-1 cup

Ginger grated-1 tsp or finely chopped

Onion- 1 big chopped

Green chillies-2

Curry leaves-2 twig

Ghee to roast Rava-1 tsp

Salt – 1/2 tsp

Water- 2 cups

To temper:

Oil-2 tbsp

Mustard seeds-1 tsp

Urad dal1/2 tsp

Channa dal-1/2 tsp

Broken Cashews-1 tsp

Method:

Roast rava with one teaspoon of ghee till rava gets roasted. Approximately-3 to 4 minutes in low flame.

Cut onion green chillies, grated ginger and keep it ready to prepare.

In a vessel, boil water on the other side.

Heat pan with the above-mentioned oil and season it with “To temper” ingredients.

Add chopped onion, green chillies and curry leaves saute until onion gets translucent.

Now add salt and boiling water to it, mix well and add roasted rava, stir continuously to avoid lumps.

cook in medium flame till upma is done.

Rava Upma
Rava Upma