Wednesday, May 21, 2014
Chettinad Milagu Kozhi Kuzhambu Chettinad Pepper Chicken Gravy
Chettinad is famous for spicy non-veg items. These pepper gravies of chicken or lamb are specially made during the mass prayer to the ancestors which we call padappu.To serve the big crowd the gravy will be little watery but the taste can’t match the carefully made gravy made at home. In the padappu they use only pepper for hot taste. But for the small quantity we make at home, I feel that little chili powder should be added .I recommend the use of a glass of coconut milk also since the chicken and pepper are hot and especially during summer coconut milk will compensate little bit of heat. This preparation which I have blogged is one of our favorite item in a mess in our town. I personally met the old woman who cooks this in the mess, a member of the family who runs the mess and got the recipe. My elder daughter also loves this gravy and wanted me to blog it today itself so that she can serve it in my grandson Siddarth’s Birthday party tomorrow. He is turning two today.
Ingredients
Chicken -3/4 kg
Big onion chopped -2 cups
Tomato-2
Garlic-10 pods
Ginger garlic paste-1 table spoon
Curry leaves-little
Red chili powder-1 table spoon
Pepper fennel powder- 2 table spoons (keep some powder extra so as to add according to taste)
Coriander powder – 1 table spoon
Coconut milk thick- 1 cup
To season
Cinamon-3 small pieces
Bay leaf-1 small one
Clove-3
Pepper fennel powder
Take 4 table spoons of pepper and two table spoons of fennel seed (perungeerakam).Powder it well and store in a container. Use the required amount.
Procedure
Marinate the chicken pieces with the 1 table spoon chili powder and little salt and marinate for an hour.
Keep the kadai in the stove. In three to four table spoons of oil season the gravy with the items given in ’to season’. Add the garlic pods first. When it turns golden brown, add the ginger garlic paste, chopped onion and sauté well. Then add the tomatoes.Saute well till the tomato pieces are soft. Now add chicken pieces.Saute well till water oozes out from the chicken.Then add the coriander powder and half of the pepper fennel powder and sauté well.Close the kadai checking in between that there is water in the gravy. If there is no water to cook, mix 1 cup of water to ½ cup coconut milk and add. Cook for 15 minutes in low fire .This cooking time absolutely depends on the quality of chicken you use. In US I have found the chicken getting cooked very fast.But here in India it takes pretty long time to cook in an open kadai. When you feel the chicken is almost cooked add the remaining pepper powder and the salt needed too. Always be careful while adding the pepper powder. Be sure that you don’t make it very spicy. So use your required quantity. Cook for 5 minutes. Now add the remaining ½ cup thick coconut milk and cook for 3 minutes. If you want the gravy to be little watery add 1 or ½ cup water to the coconut milk. Today as a whole I used 1 cup milk adding 1 cup water.
Easy Green Chile Cornbread from a gluten free mix
Green Chile Cornbread
I happened to have a Gluten Free Pantry Yankee Cornbread Mix
on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out well. We grilled halved squares of it in a little bit of olive oil to accompany our Mexican Pumpkin Soup last night. Babycakes - this was too easy!Ingredients:
1 package Gluten Free Pantry Yankee Cornbread Mix
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper or chili powder, to taste
Instructions:
Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.
Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack.
Serve warm.
Tuesday, May 20, 2014
Cauliflower and Egg Stir Fry
Inspired from Poojas (Experiments In my Kitchen)
Ingredients
Cauliflower florets-500gms
Eggs-4 to 6( i used only egg whites)
Onions big chopped-1
Garlic clove crushed-3
Red chilly powder-2tsp
Curry powder-1tsp
Turemeric-1/4tsp
Salt to taste
Method
Heat oil in a pan add the crushed garlic, onions and cauliflower florets. Saute for 2 mins and add the turmeric, red chilly powder, curry powder and salt. Add required water and cook the cauliflower until done and dry. Now break the eggs in a bowl season with red chilly powder and salt. Beat the eggs till fluffy and add it to the cooking cauliflower. Stir fry both cauliflower and eggs till dry. Serve hot with Chapati or Rice.
Get up and go smoothie
Get up and go smoothie
Ingredients
- Yogurt 1 cup
- Crushed ice 1 cup
- Milk ½ cup
- Sugar 1 tbsp
- Raspberries/ Strawberries frozen ½ cup
- Raspberries jelly crystals ½ packet
Method
- In a blender blend together 1 cup yogurt, 1 cup crushed ice, ½ cup milk, 1tbsp sugar, frozen raspberries/strawberries and ½ apcket jelly crystals.Pour into serving glasses and serve immediatley.
WEEKEND BREAKFAST PIZZA
I dont buy refrigerator ("whomp tube") biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!" Even Picky-picky Hubby gave double thumbs up which is rare!!
This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
Read More..
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
Monday, May 19, 2014
SANDRAS STEAMED BROCCOLI with HOMEMADE CHEDDAR CHEESE SAUCE
 |
| When I created this recipe I was jumping for joy, as its guaranteed to be perfectly cooked and appropriately sauced with just the right amount of cheese sauce every time... |
Prep: 1 Min. |
Steam: 4 Mins.
Posted by Sandra
INGREDIENTS
***Steamed Broccoli
1 bunch of broccoli, cut into florets
pinch of onion powder
pinch of garlic powder
kosher salt and freshly ground pepper, to taste
***Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup grated sharp cheddar cheese
METHOD
Place broccoli florets in a heatproof and microwave safe bowl, along with 2 tablespoons of water. Lightly sprinkle with onion powder, garlic powder, and salt and pepper to taste. Cover with two damp paper towels folded in half, and microwave for 3 minutes on high. Give the broccoli florets a toss, and then microwave for 1 more minute on high, or until your desired crisp-tenderness (I prefer mine with a bit of tooth to it ;)...
Meanwhile, place a small saucepan over medium heat and melt the butter. Whisk in the flour and continue cooking and whisking for 1 minute to cook out the flour flavor out (do not let roux brown). Continually whisk in the milk into mixture just until the sauce thickens. Remove from heat and using a spoon, stir in the sharp cheddar cheese. Add kosher salt and freshly ground pepper, to taste. At this point, check sauce for your desired consistency, and add more milk to thin, or more cheese to thicken, if needed.
Drain the broccoli of any remaining water, and then drizzle the cheese sauce over the top, and serve your vibrant broccoli topped with cheddar cheese sauce immediately ~ Enjoy!
~~~~~~~~~~~~~
Tip: This recipe is great to use to prepare steamed asparagus and cauliflower as well, and of course topped with the cheddar cheese sauce.
SOYA CUTLETS
SOYA CUTLETS
My husband loves cutlets. I usually prepare them once a week but I was worried about all the carbs from the potatoes. I came upon this healthy version of the cutlets one day and the taste was simply yummy. In fact it tasted better than the regular potato cutlets. I used more carrots and soya granules and just one potato. If needed any other vegetables like cabbage, green beans can also be used. The bread crumbs used here are also whole wheat bread crumbs for health reasons. The measurements used here makes around 12 small cutlets.
INGREDIENTS:
Potato, medium-sized, 1.
Soya nuggets, 1 cu.
Carrots, medium-sized, 2.
Red onion, small, 1.
Chili powder, 1 teaspoon.
Salt as per taste.
Corn flour, 3 tablespoons.
Bread crumbs, 2cups.
PREPARATION:
Boil the potato for 15-20 minutes and mash it well without lumps. Take a cup of soy nuggets and put them in boiling water for 5 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onion into small pieces and the grate the carrots and keep aside. Mix the mashed potatoes, chopped onions, grated carrots, chopped soya nuggets, chili powder, salt and mix everything well. Make small patties out them and keep aside. Take the corn flour in a small and some ¼ cup water and make a batter. Take the bread crumbs in a pan. Heat a flat bottomed pan and create a work station arranging the plate with the patties first, the bowl with the corn flour batter next, and the bread crumbs plate next to that. When the pan is hot enough, add a teaspoon of oil and spread that evenly on the pan. Take a patty and immerse it in the corn flour batter. Then put it on the bread crumbs plate and cover the patty with the bread crumbs and put it on the hot pan. Add a teaspoon of oil over the top of the cutlet. Repeat the same with a few more patties until the pan is covered. There should be some space between the cutlets while cooking to move them around. Let then cook for 5-7 minutes until the side facing the pan is golden-brown and crisp. Flip all the patties to the other side and let them cook for another 5 minutes. Repeat the same with the remaining patties and serve the cutlets hot with tomato sauce.
My husband loves cutlets. I usually prepare them once a week but I was worried about all the carbs from the potatoes. I came upon this healthy version of the cutlets one day and the taste was simply yummy. In fact it tasted better than the regular potato cutlets. I used more carrots and soya granules and just one potato. If needed any other vegetables like cabbage, green beans can also be used. The bread crumbs used here are also whole wheat bread crumbs for health reasons. The measurements used here makes around 12 small cutlets.
INGREDIENTS:
Potato, medium-sized, 1.
Soya nuggets, 1 cu.
Carrots, medium-sized, 2.
Red onion, small, 1.
Chili powder, 1 teaspoon.
Salt as per taste.
Corn flour, 3 tablespoons.
Bread crumbs, 2cups.
PREPARATION:
Boil the potato for 15-20 minutes and mash it well without lumps. Take a cup of soy nuggets and put them in boiling water for 5 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onion into small pieces and the grate the carrots and keep aside. Mix the mashed potatoes, chopped onions, grated carrots, chopped soya nuggets, chili powder, salt and mix everything well. Make small patties out them and keep aside. Take the corn flour in a small and some ¼ cup water and make a batter. Take the bread crumbs in a pan. Heat a flat bottomed pan and create a work station arranging the plate with the patties first, the bowl with the corn flour batter next, and the bread crumbs plate next to that. When the pan is hot enough, add a teaspoon of oil and spread that evenly on the pan. Take a patty and immerse it in the corn flour batter. Then put it on the bread crumbs plate and cover the patty with the bread crumbs and put it on the hot pan. Add a teaspoon of oil over the top of the cutlet. Repeat the same with a few more patties until the pan is covered. There should be some space between the cutlets while cooking to move them around. Let then cook for 5-7 minutes until the side facing the pan is golden-brown and crisp. Flip all the patties to the other side and let them cook for another 5 minutes. Repeat the same with the remaining patties and serve the cutlets hot with tomato sauce.
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