5 posts tagged “pollachi”
Tuna Masala Gravy
Ingredients
1 400gms tin Tuna
2 Tablespoons Eastern Fish masala
2 teaspoons salt
2 teaspoons pepper
1 teaspoon-Chilli powder
2 teaspoon Coles Sunflower Oil
1 Teaspoons Aniseed
1 spoon cloves powder
1 teaspoon Curry leaves
1 Teaspoon Coriander powder
1 Ginger-chopped
1 Garlic –chopped
½ spoon of tamarind paste
2 Fresh tomatoes-chopped
4 spring onions-chopped
4 Tablespoons-grated coconut
500 ml Water
Cooking method
- Drain the water from the tin and fry the tuna in high heat in a wok with turmeric till the fish aroma goes off and keep it aside..
- In the cooking pan, add oil heat and add grated coconut, and aniseed cook it till gets brown
- Add chopped garlic and ginger cook it first till it gets brown and then add onions and cook it till it gets brown and then add chopped tomatos leave it in low heat for 15 mins.
- Add all the powder with water after the tomato gets cooked well.Cook these on high heat for 10 mins.
- Add the cooked tuna, cook it for 20 mins till the gravy gets thick and leave it aside for 10 mins and serve it with hot rice with pickle
Ingedients
4 green chillies(Chopped)
4 bunch keerai-Spinach(Chopped)
1 tubmler of yellow lentils(Marinate for 30 mins before cooking)
4 Spring Onions(Chopped)
4 Teaspoons-Red Chilli powder
4 Tubler-Water
4 Table spoons- Curry Powder
Curry Masala Powder
2 TableSpoon oil
2 Teaspoon salt
Cooking method:
Add all the ingredients in a pressure cooker
and cook for half an hour and
Finally serve it with rice or Chappathi...
Ingredients
SeedlessDates - 225 gm
Soda bi carbonate - ½ tsp
Baking powder - ½ tsp
Plain flour - 170 gm
Butter - 230 gm
Powdered sugar - 230 gm
Walnuts(chopped) - 50 gm
Eggs - 2 nos
Vanilla essence - 1 tsp
Preparation Method
1)Chop the dates. Soak in 5 tbsp of water and add the Soda bi carbonate. Allow to stand overnight or at least for 4 hours.
2)Sieve the flour and baking powder.
3)Cream the butter and sugar very well until light and creamy.
4)Add the eggs one at a time and beat well.
5)Add the vanilla essence.
6)Mix the dates and walnuts together and add alternatively with the flour.
7)Grease and dust big ring mould.
8)Pour the mixture into the prepared tin.
9)Bake in a moderate oven at 200 degree C for 15 mins and then reduce to 170 degree C for another 30 mins or till done.
Ingredients
Crab(Njandu)
Bangalore tomatoes(ripe)
Gingelly oil - 1 - 2 tbsp
Thick coconut milk - 2 - 3 cups
For grinding:-
Aniseeds(Perinjeerakam)(powdered)
Cumin seeds(Jeerakam)(powdered)
Turmeric powder
Popppy seeds(Khashakhasha)(powdereed)
Curry leaves(powdered)
Ginger paste
Garlic paste
Coconut paste
Coriander powder
Kashmiri chilly powder
(preferably Everest)
Onion paste
Pepper(powdered)
Salt - As reqd
(Note use the ingredients according to the crab quantity)
Preparation Method:
1)Grind together all ingredients in a mixer grinder(except tomatoes).
2)Heat the gingelly oil in a pan or a kadai.
3)Fry the curry leaves and the masala paste.
4)Add tomatoes and fry, till it gets cooked.
5)Add the cleaned crab and mix well with the masala.
6)Add hot water and fry well.
7)Add thick coconut milk and cook again.
8)Cook, till it becomes dry.
:- Can be had dry or semi-dry.
:- Serve with rice or bread.
Ingredients:
Chicken wings or chicken thighs or drum stick chicken - 1 1/2 kg
Ginger-garlic paste - 4 tsp
Curry leaves - A few
Sun flower oil - 2 tbsp
Spring onions(finely chopped) - 3 tbsp
Ripe tomato(finely chopped) - 3 tbsp
Pepper - 3 tbsp
Salt - 1 tbsp
Red chilly powder - 4 tbsp
Turmeric powder - 2 tbsp
Everest Chicken fry masala powder - 4 tbsp
Preparation Method:
1)Cook the chicken with sun flower oil and keep it aside with the stock after it gets cooked.
2)Pour the oil into the frying pan and fry the chopped spring onions in it till it becomes brown in colour.
3)Add the spices-salt, red chilli powder including Everest chicken fry masala powder and pepper, ginger-garlic paste.
4)After its cooked properly, add the tomatoes and fry till it gets cooked well.
5)Add the chicken with stock and cook it for 15 mins with high heat and make it dry.
:- Chicken fry is ready and serve it with chopped Spring onion salad with cucumber.
