Monday, July 11, 2011
Green chilli paste
Garam masala powder
White pepper powder
Fresh coriander leaves
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.
Sunday, July 10, 2011
Grated Coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Green Chillies – 4
Garlic pods – 4
Curry leaves – a few
Coconut oil – 2 tsp
Mustard Seeds – 1 tsp
Curry leaves – a sprig
Chopped Shallots – 2
Dried red Chillies – 3
Cook the tapioca in a pressure cooker adding salt and a little water.
Strain the water well.
Grind together coconut,cumin seeds,green chillies,garlic and few curry leaves into a smooth paste.
Now add turmeric powder and the ground mixture to the tapioca and mix well.
Heat oil in a pan and allow mustard seeds to splutter.
Add shallots,red chillies and curry leaves into it.
Fry it for sometime and pour the mixture into tapioca.
Again mix it well for sometime.
1. cook mathanga, cut pieces of pacha ethakka and cheru payar together in cooker for some time with some salt added..
mathanga will get all smashed..but payar will be round itself..
2. in mixi, grind coconut with turmeric powder, chilli powder, one green chilli and salt
3.kaduvarukkal with the usual ingredients (red chilli, ginger, garlic, veppila, green chilli)
4. To the kaduku, add grinded coconut paste and mix for some time.
5. Pour the ingredients of cooker with water into the above pan.
6. Close the lid and let it cook for some time.
Serve it :-)