Friday, July 25, 2014

Garlic Kulambhu / Poondu Kuzhambu by Chef Raj Mohan

Sunday, July 20, 2014

How to Make Chicken Masala Video in Tamil

Chicken Masala Curry with Chef Raj Mohan in authentic South Indian Style


Onion, sliced – 600g
Tomato, sliced – 300g
Green chillies, slitted – 80g
Curd – 200g
Ginger paste – 150g
Garlic paste – 50g
Mint leaves – 70g
Coriander leaves – 30g
Chilli powder – 10g
Turmeric powder – 1g
Lime – 1
Basmathi Rice – 1 ½ Kg
Chicken – 2Kg


Cardamom – 1g
Mace – 1g
Cloves – 1g
Cinnamon – 2g
Star anise – 1
Bay leaves – 2g
Kalpasi – 1g
Ghee – 60ml
Refined oil – 100ml
Coconut oil – 50ml

Method of Preparation

1.     Heat the cooking medium and pop the tempering items in cooking medium. Add onion, fry till golden colour. Add ginger paste and garlic paste. Mix it.

2.     Put the green chillies and fry it. Add the tomato now and slightly stir all together.

3.     Add turmeric powder, mix and add chilli powder. Stir well. Add the curd into it, mix. Add mint and coriander leaves. Pour the required amount of water.

4.    Once the water is started boiling, add the chicken. After 3minutes boiling would reduce the flame and add the rinsed basmathi rice. Squeeze the lime juice and mix it now gently. Put some remaining mint and coriander leaves on top and cover the vessel with tight lid.

5.     After the water is dried, keep the biriyani in dum for 25 minutes.

6.     Open the lid and gently mix the biriyani. Enjoy the taste. 

Sunday, July 13, 2014

Meen Varuval

Veeral Meen – 10 slices
Turmeric powder –1/2 tsp
Chilli powder – 1tbsp
Coconut - 1
Salt to taste
Curd – 50ml
Thick Tamarind extraction – 1tbsp
Egg – 1
Fennel seeds- ¼ tsp
Cumin seeds – ¼ tsp
Small onion – 50ml
Refined oil - 150ml

Method of Preparation

1.     Grind the cumin, fennel, small onion and coconut. Put the turmeric powder, chilli powder, salt, egg and grinded masala in a vessel and mix all these items well.

2.   Before that, steep the fish pieces in curd for 15 minutes, drain the fish pieces then.

3.     Soak the fish pieces in the masala mixture for one hour.

4.     Heat the pan in a stove, golden fry the fish pieces in hot oil. 

Simmli - Ragi Flour recipe

Ragi flour – 500g
Groundnuts – 50g
Jaggery – 70g
Ghee – 3tbsp
Salt a pinch

Method of Preparation

1.   Spread the ragi flour in steamer tray. Steam the ragi flour for 10 minutes. Take out the ragi flour from steamer, add salt and sprinkle very little water into the ragi flour. Mix it well. You now steam it as like puttu.

2.    Slightly broken the skinned groundnut and add the grated jaggery in it. Mix well. Now add the steamed ragi into the groundnut mixture. Mix it well together.

3.     Add ghee into it and combine. Give the shape of balls and serve.

Ramzan Special - MUTTON KULAMBHU @ FOOD TAPE - HD Quality

Chef Raj Mohan shows the authentic preparation of "Mutton Curry"

Thursday, July 10, 2014

Ramzan Special Chicken Gravy

Chicken pieces – 1 kg
Dry Redchillies – 10 nrs
Jeera Seeds –1 tsp
Ginger – 1
Garlic – 10nrs
Cashewnuts – 50g
Onion – 2
Tomato Ketchup – 3 tbsp
Salt to taste

For Tempering

Star anise – 1g
Cinnamon – 1g

Method of Preparation

1.     Apply the ginger, garlic paste over the chicken pieces and rest the chicken pieces for one hour.

2.     Paste the dry redchillies and cumin seeds. Fine paste the cashewnuts.

3.     Heat the oil in a kadai, golden fry the onion. Add the dry red chilli paste mixture, fry it.

4.   Add the chicken pieces and mix it. Add the salt and water. Boil it and once the chicken is cooked add the Cashewnut paste & tomato ketchup. Stir it all around.

5.     Cook it in simmer now till it become gravy consistency.  

Adai Dosai

Raw Rice (Pachaarisi) – 200g
Boiled Rice (Puzhungal arisi) – 200g
Urad dal – 25g
Bengal gram dal- 50g
Moong dal – 50g
Toor dal – 50g
Channa dal – 25g
Saunf- 1 tsp
Pepper corns- 1 tsp
Turmeric powder – ¼ tsp
Dry Redchillies – 6
Small onion, fine chopped – 50g
Curry leaves – a few
Salt to taste

Method of Preparation

1.  Steep the rice and dal varieties in water for about 2 hours. At first grind the steeped rice as slight nicely in grinder with little water.

2.     Remove the rice from grinder and next add the steeped dal items, dry redchillies, saunf, pepper corns, turmeric powder into grinder. Grind these added items coarsely.

3.     Next add the grinded rice into the dal mixture which is in the grinder, just let the grinder to revolve for three rounds.

4.   Add the small onion, curryleaves and salt into the Adai dosai batter and mix it well.

5.     Now the adai dosai batter is ready to prepare 

Saturday, July 5, 2014

Vegetable Butter Masala by Chef Raj Mohan @ FOOD TAPE

Newly Uploaded Cooking Videos of this week in Food Tape - "Mixed Vegetable Butter Masala" . Watch the Butter Masala recipe, spread the flavour in the weekend!!!!

Paneer Chettinad

Onion, chopped – 100g
Green chillies, chopped – 1
Tomato – 30g
Ginger and Garlic paste – 10g
Paneer – 250g
Butter – 20g
Coriander leaves a few
Salt to taste
Chilli powder – ½ tsp
Coriander powder – 2tsp
Turmeric Powder -1/4 tsp

For Tempering

Refined oil – 50ml
Saunf- ¼ tsp
Cinnamon – 1small piece
Staranise – 1
Curry leaves a few

To grind Chettinadu Masala

Coconut – 150g
Pepper corns – 2g
Dry Redchillies – 4g
Coriander seeds – 5g
Saunf – 1g
Cashewnuts – 20g

Method of Preparation

1.     Heat oil in a kadai, add the chettinad masala ingredients in it and slightly fry. Take out and grind it finely.
2.   Temper and then add onion and green chillies. Fry it till the onion turns golden colour. Add the ground chettinad masala, ginger & garlic paste. Mix it.
3.     Add tomato into it, stir it well. Add the masala powders. Add little water and boil it.
4.     Put salt and paneer. Mix and boil it in medium flame till the masala get thick.

5.     Finally add butter and coriander leaves. Mix and serve hot.

Friday, July 4, 2014

Nilgiri Chicken Fry

Refined oil – 5tbsp
Mustard seeds – 1/4tsp
Onion, chopped – 150g
Coriander powder –1 tsp
Cumin Powder –1/2 tsp
Chilli powder – ¼ tsp
Chicken – 500g
Pepper powder – ½ tsp
Salt to taste

To grind

Coriander leaves – 100g
Tamarind- 5g
Garlic – 3 pods
Cumin seeds – ¼ tsp
Saunf – ¼ tsp
Coriander seeds – 12g
Dry Redchillies – 1nr

Method of Preparation

1.     At first temper mustard seeds in hot oil, add the onion. Fry it well.

2.   Add the masala powders one by one, stir all well. Add the ground coriander paste into it and mix.

3.   Sprinkle little water and mix. Add salt and the chicken pieces. Once again it is stir
    till the masala is coated well in chicken. 

Tuesday, July 1, 2014

Is Mango good for Diabetes????

Mango is one of the most adored fruit in India so that it is in the list of three prominent fruits (Mukkani) and called as National fruit of India. Rumani, Panchavarnam, Neelam, Adhimadhuram, Mundappa, Pankanappalli, Mukku Mambalam are few popular available Mango varieties in Tamilnadu market. Mango contains high amount of carotene is essential for skin tone. Mango cures the teeth ache, if you have mango at your place now??? try it. Cut the mango into few pieces, put the mango in your mouth and favour the mango to touch the enamel of the teeth for 15minutes. Remove it away and check now where your ache has gone….

Okey lets come to the highlight, whether the diabetes eat the mango or not?? Here the mango season is nearing to over atleast could taste a mango before that, this might be the thinking???

Latest study in Australia reveals “the diabetes might eat few cuts of Mango”. If eat a Mango daily shall reduce the fat content and cure the diabetes. Also the presence of chemical substance in Mango acts as a medicine against diabetes.

Do not get into the kitchen to taste the mango as the study is kind to you, let’s fell into the doctor’s recommendation. Take care of your Health !!! See you in next post.