Hash Brown

Later now-a-days am so fond of hash brown at M'c donalds...for no reason...So just a try at home for this new recipe...it came out pretty close and got thumbs up from my DH....

Ingredients

3 Tbsp  -  olive oil/butter/canola oil

1 lb -  baking potatoes, peeled and grated

Salt and pepper

Instruction

Step 1. Heat 3 Tbsp of butter  in a large frying pan on medium high heat.

Step 2. Meanwhile  when the pan is heating, grate the potato and sequeeze as much of  moisture from the potato using the papaer towel.

3 When the oil in the pan heats up make some patties of half inch thick and  deep fry until golden brown on the both sides...sprinkl with salt and pepper.

Step4. Hash Browns are ready to serve....

Chicken with Buffalo wing sauce

Taste as serve in resturant....one of the best recipe from my friend saras kitchen....easy to prepare and friends will really ask how you make it...each and every time...it is the best starter and goes well with ranch....
thanks saras for sharing this recipe with me...

Ingredients

1lb - Chicken Wings/thigh
1 packet -of McCormick Original Buffalo Seasoning mix
1 tbsp - ginger garlic paste
1 tbsp - chillie powder(increase or decrease as per ur taste)
1 tsp -  gram masala

3 tbsp - hot buffalo sauce/hot sauce

4tbsp - lemon juice

1 tsp - grounded pepper

2 tbsp - olive oil

Salt to taste

Instructions

Step 1. In a large bowl add all the spice ingredient, mix well.
Step 2. Then rub the mixture evenly over the chicken.
Step 3. Let the chicken marinate for a least two days in the fridge.
Step 4. Grilled the chicken for 1 h 30 minutes at 350°C.

Thai Red curry fried rice

Thai red curry taste so yummy...the color of the paste looks so rich and hot...it give good texture to the food...

Ingredient-1

1 cup - Jasmine rice/basmathi rice/long grain rice(uncooked)

Ingredients -2

2 Nos - Egg
6 Pieces - chicken(Boneless)
1/2 No - Onion(Cut in to length wise)
1 No - Carrot(Cut in to length wise)
1 No - Capsicum(Cut in to cubes)
10 Florets - Broccoli

1/4 Cup  -Peas
1 Tbs - Red Curry paste(increase or decrease as per the need)
1 Tsp  - Soy sauce(or fish sauce)
1 pinch - Chili flakes
1 Pinch  - salt
Oil to cook

Method

Step1. Cook the Rice and keep aside let it cool down completely.
Step 2. Scrambled the eggs and keep it separately.
Step 3. In a wide pan add oil(may be around 3 tsp)
Step 4. Fry onion until golden brown
Step 5. Add 1 Tbs of red curry paste..and saute it for 1 to 2 mins...
Step 6. Now add the chicken pieces and cook ...add little bit of water so that it red curry paste doesn't burn or stick with the pan.
Step 7. Now add  pinch of salt and red pepper and 1 Tsp of soy sauce/fish sauce.
Step 8. Wait until the chicken is cooked..then slowly add the vegetables and cook for another couple of mintues..
Step 9. Don't over cook the vegetables...at this stage add the cooked rice and make sure it mix well.
Step 10. Red curry should be evenly spread in the white rice add little more oil..so that it won't stick to the pan or look dry.
Step 11. At this stage add the scrambled eggs..

Step12.. Garnish with green onion..

Note.

For my vegetarian friends u can also make red curry paste from scratch .Red curry paste has dried shrimp and  fish sauce..so avoid using store brought curry paste..
And rest making fried rice the procedure is same..avoid egg and chicken just add all the veggies..

Veggieball Manchurian

I had some frozen veggie ball in my freezer for long time..so bored of eating it keeping it in oven....suddenly a bulb flashed ....why can't we try manchurian out of it....i tried and it taste awesome...

Ingredients

6 Nos - Veggie Balls

1/2 No - Onion(Cut it in to big pieces)

1/2 No - Capsicum(Green bell pepper cut in to big cubes)
1/2 tsp - Gingergarlic paste

1/2 tsp - Dark soya sauce

1/4 tsp - Vinegar

1/2 tsp - Ketcup

1/4 tsp - chilli flakes
salt to taste
cliantro to garnish

Method

Step1. Cook the veggie ball as per the instruction.(May be keep in the microwave for 1 minute.) and keep aside
Step2. In a wide pan heat oil and add gingergarlic paste and cook for 1 minute

Step3. Then slowly add the onion and bell pepper and fry for 4 mins...

Step5. Then add soyasauce,ketup and vinegar and little bit of salt..and chili flakes.
Step6. After 1 min of mixing it well add the veggie ball.
Step7. Add 2-3 tsp of oil...to avoid stickiness...

Step8. Check for the salt and spice if need add more..

Step9. Yummy yummy manchurian is ready.
Step10. Before ready to serve garnish it with cliantro and serve with smile...

Vanilla Sweet

This is one of my mom's recipe and i love to taste it...but she use to do once in a year only for Diwali...i still remember after Diwali i use to take sweets to every of my friends in school and even in college they really enjoy eating it..there will be a big fight for my mom's sweet and savories...those are the days....




Ingredients

1 Cup -Maida
11/2 Cup - Sugar
100 gm - Dalda
50 gm - Oil
1 No - Elachi(Cardamom)

Instructions

Step 1. First in a big wok or kadai heat the dalda along with oil..once it turns heat slowly add the maida to it..and mix it well and keep it aside.
Step2. Then have to make Sugar Syrup...in a wide thick pan add 11/2 cup of sugar and dissolve it will little water along with the elachi .. to get syrup(may be it will take 10 -15 minutes)
Step3. Check the syrup the syrup should come like string consistent.
Step4. Then add the sugar syrup to the fried madia...make sure the maida is little bit hot...
(it is better to fry maida in a thick pan so it will remain heat so sometime)
Step5. Then stir the mixture for around 5-10 minutes..untill it is thick and hard you to stir further.


Step6. In a wide plate apply some oil and pour the batter to it.
Step7. Cool down completely and cut in to piece and ready to serve.

Source

My Mom

I tried this recipe from spiceindiaonline on my girl's 4th birthday came out well.



Ingredients-1

6 nos -Dry red chili
2 tbsp -Coriander seeds
1 tsp -Raw rice
1 tsp -Black pepper corns
1 tsp -Cumin seeds
½ tsp -Fennel seeds
1 tsp -Poppy seeds
1 tsp -Split roasted grams(pottukadalai)
1 no -Cinnamon (1/2 " stick)
2 nos -Cloves
1 no -Cardamon
1 tsp -Dry coconut flakes


Ingredients-2

2 nos -Onions (finely chopped)
1 no -Tomato (chopped)
1 no -Green chili (finely chopped)
4 clove -Garlic (crushed)
1 inch -Ginger (crushed)
1 no -Cornish hen (or use 1 pound regular chicken)
½ tsp -Turmeric powder
1 tbsp -Fresh ground coconut paste (diluted with water)
2 no -Bay leaf (small)
2 no -Dry red chili (for tempering)
½ tsp -Mustard seeds
4 tbsp -Oil (sesame oil preferred)
1½ tsp -Salt (or to taste)
2 stks -Coriander leaves (chopped for garnishing)
10 nos -Curry leaves

Instructions

Step1. Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown.
Step2. Switch off and cool completely.
Step3. Grind to powder and keep aside.
Step4. Heat sesame oil and toast bay leaf, curry leaves and splutter mustard.
Step5. Now add chopped onions, green chilies, crushed ginger and garlic.



Step6. Fry them for 5 minutes or until slightly browned.
Step6. Now add the tomatoes and cook for a minute
Step7. add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
Step8. When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
Step9. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
Step10. Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low.
Step11. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils.
Step12. Garnish with coriander and finish the dish.

Note
For Color, flavor and gravy use 2 red chilies as that adds a lot for the taste
if you prefer extra spicy throw in a couple of chilies which also adds color.
Rice and Split roasted gram adds body to the dish, its literally thicken the gravy.
Dry coconut or copra gives that oily flavor to the gravy.
adjust with water if you prefer thin gravy.
Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish...its also OK to use regular oil.

Source
Mullai Madhavan-Spiceindiaonline

Khoozh

Koozh is a traditional southindian dish/drink on a hot, hot day. Only in the village side people are having it as a food..in city it is just for an occassion.. i like the way my grandma and my mom make..and my neighbour grandma, she use to make all the time the delicious khoozh and share it with us...so adorable memories..those are the days.

The thing is making of Khoozh takes minimum of 3 days.


Day1. First mix the raagi.
Day2. Cook it.
Day3. Eat it.
The day old khoozh is yummmy to drink/eat.

Ingredients-1

1 Cup - Raagi


Ingredient-2

1/4 cup - Rice
1/4 no -Onion finely chopped
2 T - Yoghurt
salt to taste

Instructions

Step1. First take 11/2 cups of water and mix raagi, if it is thick add extra water....but the consistent should not too watery...
Step2. Leave it unattended for around 1 day.
Step3. The next day at the same time..in a cooker/vessel cook the rice when the rice is well cooked add the raagi that soaked overnight.
Step4. In a medium flame cook the raagi and rice for around 5 mins with little salt...once they are well cooked.
Step5. Turn it off and keep aside for a day.
Step6. The next afternoon it will turn so thick. So take a vessel add one handful of cooked khoozh(raagi and rice)
Step7. Add few chopped onion , yoghurt ,water and mix well with ur hand...
Step8. Believe me if ur are khoozh lover it taste so good as your mother's love and ready to drink.

Source
My mom

Veggie Puffs

The perfect evening snacks with cup of tea make your day complete on nice Sunday evening.....The first time I ever made is with saras when they came for our visit...i tried yesterday with my touch, am so satisfied that even i can make nice puffs, as am eating in a bakery.




Ingredients -1

1 No - Pastry sheet

Ingredients -2

1 No - Potato
1/4 cup - Mixed veg.
3 T - Peas

Ingredients -3

2 Nos - G.chili(small size)
3 Nos - Garlic pods
1 inch -Ginger
3 Stalks - Mint leaves

Ingredients -4

1/4 No - Onion(Optional)
1 Tsp - Cumin seed
2 drops - Lemon juice
1 Pinch -Curry powder(Optional)
1 Tsp - Oil
1 Bunch - Cilantro(Coriander leaves)
salt to taste

Instructions

Step1. Unfrozen the puffs 15mins before making Puffs.


Step2. Meanwhile cook the potato and smash it ready and keep aside.
Step3. If using fresh vegetables cook them with little bit of salt and keep aside.
Step4. In a mixer grind the ingredients from the table-3, g.chili,ginger,mintleaves and ginger.
Step5. Then in a wide pan heat 1 tsp of oil and when it turns hot add 1 tsp cumin seed when it splutters add the grind-ed paste and fry the chopped onion.
Step6. Fry until the raw smells is gone. add the cooked vegetables and smashed potato...cook in medium flame...add little amount of water if it is too dry.
Step7. Now u can check for the salt don't add too much salt....and add any curry powder if u want...
Step8. When all the water consistent is absorbed add few drops of lemon juice and garnish it with coriander leaves(pics as shown below)



Step9. Now cut pastry sheets in to three small sheets



Step10. Fill the masala in the center and fold the edges of the puffs like sealing..




Step11. Preheat the oven to 350 degree.




Step12. Bake the puffs for around 20-25 minutes.



Step13. Serve it with hot sauce or ketchup.

Note
If it is blend want to add spice add little bit of chili powder

Karamura murukku

A deevali without muruku is function without joy....i will say. My mom use to make day ahead murukku and we love to taste all day without eating lunch or dinner.




Ingredients

2 Cups - Rice flour
1/2 Cup - Urad dhal
2 tsp -Cumin seed
2 tsp - Butter
1/4 tsp -Salt(increase or decrease as per your need)

Instructions

Step1. Sieve the rice flour and keep aside.
Step2. Slightly fry the urad dhal and grind it in the mixer and sieve it along with the rice flour.
Step3. Add salt, butter and cumin seed.
Step4. Add water to make dough, the dough should not so sticky or watery...careful with the dough.
Step5. Then take a handful of dough and press it with the machine that specially made to make muruku.
Step6. Meanwhile heat the oil in kadai.Make sure the oil is in right temperature.
Step7. If you are the beginner better to do muruku pattern in the spatula as shown below or u
can directly do muruku in the oil itself.



Step8. Fry until golden brown.
Step9. Wait until it is completely cool down.



Note.
when u add butter make sure it is melted . If you have pulp even a tiny butter pulp in the dough it will splutters.

Mint rice minnie

This kind of variety rice are famous in south India especially during occasions, so happy that i learned to make it.




Ingredients

1 tsp - fennnel seeds
3 no - bay leaves
3 nos - G.chillies(increase or decrease)
1 inch - ginger
6 pods - garlic
1 no - onion(small)
2 nos - sambar onion(optional)
1 cup - mint leaves(cleaned and washed)
2 tsp - oil
salt to taste

Instructions

Step1.First grind g.chili,garlic,ginger and onion in a mixer.
Step2. then grind the mint leaves separately..
Step3. In a wide pan add 2 tsp oil when it turns hot add funnel seeds and bay leaves.
Step4. Now add the firs grind ed paste and fry for sometimes until the raw aroma are gone.
Step5. After few minutes add the second grinded mint and cook for few minutes.



Step6. Wash the rice and keep aside.
Step7. Now mix the cooked mint and onion paste to the rice and add salt as per your taste.
Step8. Then cook rice in pressure cooker for 3 whistle or rice cooker it...as u do for ordinary pilaf...

Source
My sister