Sunday, August 24, 2014

Mutton Curry / Chettinadu Style Mutton Curry recipe

Small onion, chopped – 150g
Mutton, boiled – 500g
Tomato, chopped – 50g
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Chilli powder – 1 tsp
Salt to taste

To make Curry Masala

Grated coconut – 150g
Cashewnut – 20g
Pepper powder – ½ tsp
Cumin powder – ½ tsp
Khus Khus – 1 tbsp
Ginger paste -2 tbsp
Garlic paste – 1 tbsp

For tempering

Refined oil – 2 tbsp
Cinnamon - 2
Cardamom – a small piece
Fennel seeds – ¼ tsp
Curry leaves a few
Fenugreek seeds – a few
Urad dhal – a few
Staranise – a small piece

Method of Preparation

1.Heat oil in kadai, add the grind masala ingredients to make mutton curry masala. Fry and grind it well.

2. Once the tempering is done, add the small onion. Nicely fry and add mutton pieces. Mix it altogether.

3.Add tomato now, mix and add the masala powders in it. Stir and add the water. When the water gets boil, add salt and ground mutton curry masala. Mix it all together.

4. Let it to cook in simmer fire. When it reaches consistency and taste, take it out from fire.

5. This Mutton curry will be in authentic Tamilnadu village style taste.

Chicken Curry without Coconut / Home Style Chicken Curry without Coconut

Onion – 350g
Green chillies, slitted – 10nrs
Ginger and Garlic paste – 25g
Tomato – 120g
Turmeric Powder – 1tsp
Chilli powder – 2 ½ tsp
Coriander powder – 5tsp
Water as required
Salt to taste
Chicken – 1kg

For Tempering

Refined Oil
Cinnamon – 1/2
Cloves – 4
Cardamom – 5
Bay leaf – 2
Star anise – 2
Curry leaves a few

Method of Preparation

1.     Once the tempering is done, add onion and greenchillies, fry it well.

2.     Add ginger and garlic paste, stir it well for few seconds.  Add tomato, slightly fry
altogether. Add turmeric powder, coriander powder and chilli powder. Stir and add the chicken pieces.

3.     Add enough water to boil the chicken and put salt. Mix and boil till the chicken is cooked and awesome emanates from curry.

4.     It is a suitable combination for rice and other Indian breads.

Cooker Mutton Fry

Mutton – 500g
Onion, sliced – 2
Tomato, sliced – 1
Coconut – 400
Cashewnut – 20g
Ginger paste – 11/2 tsp
Garlic paste – 1 tsp
Chilli powder – 1tsp
Turmeric powder – ½ tsp
Jeera powder – 1tsp
Pepper powder – ½ tsp
Small onion - 50g
Garam Masala powder – 1 tsp
Salt to taste
For Tempering
Jeera seeds
Curry leaves

Method of Preparation

1.   Pour little oil in kadai and slightly fry coconut, small onion, Cashewnut, onion, ginger and garlic. Fine paste the fried items.

2.     Heat oil in cooker, temper and add the coconut paste. Stir till the paste separate from oil. Add the masala powders (except pepper powder), mix well.

3.     Add the mutton pieces, salt and tomato. Stir and add the water to cover the mutton in cooker.

4.     Close the cooker lid and wait for eight whistles to get the mutton cook.

5.     Open the cooker and add pepper powder. Stir it till the water in mutton dry out completely and also the masala coated well in mutton.

Godhumai Karupatti Kolukattai / Kolukattai recipes

Wheat flour – 500g
Coconut – ½
Ghee – 5tbsp
Palm Jaggery – 100g
Cardamom powder – 1 tsp
Dry ginger powder - 1/2 tsp

Method of Preparation

1.   Slightly dry fry the wheat flour in kadai. Fry the coconut gratings as golden colour with ghee.

2.     Mix all ingredients well together and prepare the mixture as soft with little water as like Kolukattai.

3.   Apply little ghee in hands and give the shape as Pidi Kolukattai. Cook it in Idli steamer.

4.     Godhumai Karupatti kolukattai is in delicious taste and flavour, try this one in this Ganesh Chathurthi

Saturday, August 23, 2014

Mutton Milagu Masala / Mutton Pepper Masala

Onion, chopped – 150g
Tomato, chopped – 50g
Ginger paste – 1 tbsp
Garlic paste – 1 ½ tsp
Mutton – 500g
Turmeric powder – ½ tsp
Chilli powder – ½ tsp
Coriander powder – ½ tsp
Pepper powder – 2 tsp
Cumin powder – 1 tsp
Salt to taste
Refined oil- 4 tbsp
Water as required

To make Milagu (pepper) Masala

Coconut – 150g
Pepper corns – 2g
Cumin seeds – 2g
Fennel seeds – 2g
Ginger – 20g
Garlic – 10g
Khus khus – 1tsp
Cashewnuts – 15g
Chilli powder – 1 tsp
Coriander powder – 2tsp

Method of preparation

1.     Grind the ingredients of milagu masala very finely in mixie.

2.    Heat oil, add curry leaf. Add onion, fry the onion till golden colour. Add tomato. Saute it.

3.     Add ginger & garlic paste. Mix and add all the masala powders one by one. Stir it all well.

4.     When the masala flavour emanates add the water and salt. Stir and boil it. Add the mutton pieces now.

5.   Once the mutton pieces are half cooked, add the milagu (pepper) coconut masala into it. Stir and cook the mixture in slow fire till mutton cooked well.

6.     Golden fry the small onion in ghee and add it to the gravy in the end. Take it out from fire and serve hot.

Note : You could alternate this Milagu Masala with chicken also.

Anatomy of Kitchen Knife

Handling the Knife is a gifted Skill and fundamental to Chef aspirants, in this you would perfect through continual practice. It is an expensive style and articulate your enthusiasm as #Chef. It is a basic to obtain others / observers interest in to your profession.Knowing the parts and types of #Knife helps to select the right knife in your work for the desired and definite shape of the cut which is responsible for the perfect finished product.

Friday, August 22, 2014

Misen En Place


Mise-en-place is a hot / most using word among organized Kitchen professionals because this word creates great impact and leaves good memories in one’s Kitchen profession. Mise-en-place (pronunciation Mi za plas) is a French phrase which means “Everything in its place”, in Kitchen profession it is "Pre-Preparation of Ingredients". It is a process of earlier arranging or organizing the ingredients which is needed for the cooking. Effective Misenplace ease the load in cooking and upkeep the work elegance, in one word it is a magic to make your cooking as art.

Misenplace enables the budding chefs to get thorough knowledge in recipe, ingredients mixing, cooking techniques, ingredients etc., If the #misenplace process is effectively used then one could easily construct / develop the recipes or menu. Misenplace is a pedestal to bring the characters in the food i.e., appearance, palatability, texture and flavour. Misenplace educates cleanliness practice. It gauges one's level in beginning and experience in the profession. It is a hidden true that Misenplace is a man behind who wants to become Mastery in Cookery.

Misenplace teaches the activeness, neatness and time management in profession so called you are a professional in your profession.

Misenplace is a great personality in noble KitchenProfession. :)

Thursday, August 21, 2014

Origin of Soup

BOONDHI KOZHUKATTAI - Ganesh Chathurthi Neivedhyam / Kolukattai recipes

Raw rice flour -  500g
Sweet Boondhi -100g
Sugar – 50g
Coconut, grated – 1
Cardamom Powder – 1 tsp
Ghee – 5tbsp

Method of Preparation

1.  Heat a tbsp of ghee in kadai; slightly fry the coconut in it. Add sweet boondhi,
    sugar and cardamom powder in a bowl; gently mash it all with your hands.

2.    In raw riceflour, add the water and prepare the good kozhukattai dough.

3.  Take a piece of dough, apply little ghee in palm. Keep the piece of kozhukattai dough in your palm and spread it. Keep the sweet boondhi mixture into it and fold it.

4.     Cook it in Idli steamer and serve. 

MASALA KOZHUKATTAI - Vinayagar Chathurthi Special Kozhukattai recipe / Kolukattai recipes

Rawrice – 500g
Ghee – 4tbsp
Cumin seeds, dry fried – 1tsp
Fennel seeds, dry fried – 1 tsp
Curryleaf – a few
Salt to taste
Coconut, gratings – a handful
Garam Masala powder-1 tsp
Dry redchillies – 1
Ginger, chopped – a small piece
Luke warm water as needed to make Kozhukattai dough

Method of Preparation

1.     Fry the coconut and dry redchillies in little ghee without change the colour. Grind it finely without water.

2.     Dry fry and powder the cumin and fennel seeds separately (If you need add very little turmeric powder).Soak the raw rice in water for two hours after that drain the rice well then spread the rice over plain towel and dry it under shadow. When it gets dry out, powder the rice in machine. Slightly fry the rice in medium fire and keep it aside.

3.   Add grinded masala, a pinch of cumin and fennel seeds powder, raw rice flour, salt, ginger, curry leaf, garam masala powder, a tbsp of ghee in a vessel.

4.   Mix it all well then sprinkle required amount of luke warm water to prepare the soft Kozhukattai dough.

5.     Make small balls from this Kozhukattai dough and cook it in steamer.

6.     Serve this delicious and spicy Kozhukattai in this Vinayagar Chathurthi season. 

Sunday, August 17, 2014

Sundakkai Vathal Kulambu Recipe

Sundakkai (Turkey Berry) – 2 tbsp
Tamarind – 10g
Salt to taste
Tomato, chopped – 1nr

To prepare Vatha Kulambu Masala

Coconut – 100g
Coriander seeds – 3tbsp
Dry Redchillies – 4nrs
Fenugreek Seeds – 1tsp
Cumin seeds- 1 tsp
Fennel seeds – 1 tsp
Turmeric Powder – ¼ tsp

For Tempering

Gingelly Oil – 4tbsp
Fennel seeds – a pinch
Fenugreek – a pinch
Curryleaf- 5nrs
Shallots, chopped – 50gms
Asafoetida powder – ¼ tsp

Method of Preparation

1. Heat oil in a pan, add coconut, coriander seeds, cumin seeds, fennel seeds,
 fenugreek, turmeric powder, dry redchillies. Fry all these items nicely but not
golden or brown colour. Grind it into very fine paste. Gently wash the sundakkai in
water and drain it. Fry it in hot oil and keep aside.

2. Heat Gingelly oil in a pan, temper with fennel seeds, fenugreek, Curryleaf and
    asafoetida. Add shallots in it, fry till it turns golden colour.

3.     Add tomatoes now, fry it. Add the ground Kuzhambu masala. Add the water and mix. Boil it for three minutes.

4.     Add salt and tamarind extraction. Mix and simmer the fire. 

5. Add the sundakkai now, cover the kadai with lid and keep it in simmering fire for another 5 minutes.

6.     Check the seasoning and consistency. Take it out from fire and Serve.

Sunday, August 3, 2014

Aadi Dosai / Koil Prasadham Dosai

Parboiled Rice (Puzhangal Arisi) - 200g
Raw rice flour (Pacharisi mavu) - 150g
Urad dal – 200g
Pepper corns – 10
Ginger, chopped – 2 tbsp
Dry redchillies – 2
Curry leaf & coriander leaf –  a few

Method of Preparation

1. Soak parboiled rice and urad dal, grind these both items like dosa batter. Add the raw rice flour into the batter. Mix all together. Leave the batter for overnight to ferment.

2.  Pound curry leaf, coriander leaf, dry redchillies, pepper corns and ginger. Add the pounded items and salt in to the batter. Mix well. Now the batter is ready to prepare dosas. Use little ghee to cook the dosa. 

3.     Use the batter to prepare tastiest divine dosa. 

Poosanikkai Kootu

White Chickpeas, soaked for 3 hours – 50g
Yellow Pumpkin, diced – 500g
Cumin Seeds – a pinch
Small onion – 2 nrs
Curry leaves – 2 leafs
Green chillies – 2nrs
Coconut – 1nr
Salt to taste

Method of Preparation

1.  Take first and second extraction from coconut. Pour the second extraction into the vessel.

2.   Heat the extraction; add the pumpkin and white chick peas. Let it to boil well.

3. Add salt, stir and add first extraction of coconut milk after the vegetables get cooked. Simmer the fire.

4.  Prepare the coarse ground masala with coconut, small onion, curry leaves, green chillies and cumin seeds.

5.  Add the ground masala, stir well. Keep it in stove for one minute, stir and take out.

6.     Superb vegetable Kootu for all auspicious occasion. 

Manja Pongal

Manja Pongal is the delicious Prasadham / Neivedhyam in all auspicious seasons to offer deity.

Raw rice – 500g
Tuvar dal – 50g
Turmeric powder – 1 tsp
Cumin seeds- ½ tsp
Salt to taste

Ghee – 5 tbsp

Method of Preparation 

1.  Wash the rice and toor dal well and soak both for 15 minutes.

2.  In a pressure cooker, add drained rice, toor dal, turmeric powder and water.

3. Close the cooker, open it after 4 whistles. Temper the cumin seeds in ghee and
   put it over the Manja Pongal.


Varalakshmi Viradham recipe in Aadi Velli day of Tamil Aadi Month.

Rawrice – 500g
Jaggery – 100g
Milk – 2 litres
Water - 200ml
Ghee – 50ml
Turmeric powder -1/2 tsp
Pepper powder – 1 tsp

Method of Preparation

1.   Heat milk in cooker. Add turmeric powder, pepper powder and Jaggery. Stir it.

2. Add the rinsed rice in boiling milk along add jaggery, mix all well. Close the cooker with lid.

3.   Make it to allow 4 whistles, turn off the fire.

4. Once the pressure is released, Open the lid and pour the ghee on top, stir it all well.

5.   Now the divinely flavoured Kuzhaanam is ready for prayer. 

Urulai Malli Poriyal / Potato and Coriander leaf poriyal

Shallots, chopped – 5nrs
Coriander leaves – 100g
Potato, chopped -1nr
Coconut – 60gms
Cumin seeds – ½ tsp
Green chillies, chopped – 1
Refined Oil, Mustard seeds, Urad dal and Curryleaves for tempering

Method of Preparation

1.   Heat oil in a vessel and temper mustard seeds, urad dal and curry leaves.

2.   Coarsely grind together the coconut, cumin seeds and green chillies.

3.   Add the shallots and fry it slightly. Add the potato in to it, sauté it in slow fire till soft.

4.  Add salt and coriander leaves. Fry it altogether. Add the coarse ground coconut in it and mix.

5.  Mix all together in slow flame for few seconds and take out from fire. Serve Urulai
   Malli poriyal with rice.