Brinjal
(Kathirika or eggplant) kadaiyal


Ingredients

4 Brinjal
6 Tomatoes
6 Green chillies
2 Redchillies
1 cup coriander leaves
1 Red onion
salt to taste
5 cloves of garlic peeled


Seasoning: 50 ml sunflower Oil, Mustard seeds, Curry leaves,uridh dhal

Preparation:

* Add oil to the pan
* Then  add  mustard seed,curry leaves leave it until it crackles then mix in uridh dhal
*Add chopped Onions,fry until its light brown
*Then mix in garlic cloves and red chillies and green chillies
*Finaly add chopped eggplant allow it to be coated completely by all the ingredients
* Then add tomatoe and toss it and cover with a lid. The juices in tomato will be sufficient to cook brinjal.Cook for 15-20 minutes over medium heat. add salt to taste
*After 20 minutes check and taste it, remove from heat and Garnish with coriander
*Open the lid and stirr it now everything should be meshed or else use mesher to mesh it to the consistancy you want
*This can be  a side dish to Idli, dosa or even Rice

#you can use ghee for a rich taste

Anbu"s 

Rosemary Chicken Thighs

Ingredients

8 Chicken Thighs large pieces(skinned off)
2Tsp Ginger garlic paste
1Tsp Red chilli powder
1Tsp Coriander powder
1/2Tsp paprika powder
1 Tsp turmeric powder

1/2 tsp cumin powder

1/2 Tsp black pepper powder

1/4 tsp cinamon powder

Salt to taste

1/2 Cup youghurt

3 Tsp lemon juice concentrate

 6 Tsp or more  Rosemary leaves

Preparation

* Marinate all the ingredients except rosemary leaves and leave it for minimum 2 hours to maximum 8hrs,so that the spices infuses through chicken flesh.At least twice you should mix around the spice marinade so that chicken is well soaked in the marinade.

* Finaly line up all the chicken in a greased oven tray,Sprinkle lots of rosemary leaves as much as you like

*Bake for 29 minutes @ 200 Degees C and then turn over the chicken cook for further 16 minutes

Enjoy this as a side dish or main dish with Rice or with roasted vegetables and Chilled white wine

This receipe is one of anbu's own

Anbu's Lazy chicken Nibbles

Ingredients

Chicken nibbles 1.5 kg
Puree Half Red onion, 2 green chillies, 7 Cloves of garlic, 1 inch ginger
2Tsp Chilli powder
1 Tsp Garam Massala
1 1/2 Tsp Corriander powder
1 Tsp Turmeric
1 Tsp Nutmeg powder
1 Tsp Cumin powder
1 Tsp fennel powder
1 Tsp Paprika powder
1/2 Cinamon powder
1/2 Tsp Cardamom powder
1 Tsp Ground Bleck pepper
Mace Flower 1
Naturel Yogurt
Salt
Lemon concentrate
2 TspCorn flour
Pinch of Asafoetida( if you don't have don't worry)


Preparation


Wash chicken nibbles and drain it

Coat nicely with Ginger and garlic paste and then add all ingredients mix it well and make sure all the nibbles is coated with the spices and marinate minimum for 4 hours  upto maximum 24 hours.

Now grease the oven tray or use baking paper

Line up all the nibbles

Bake it for 45 minutes @ 180 Degrees C

Then turn over the chicken and Grill it for further 10 minutes untill it turns golden brown,if you leave it any longer it may turn into Black ash.

Copyright @ Anbu's Kitchen

This Recipe  you will never find in any restaurent and also not  in  any receipe Book. Enjoy this receipe while you can.

Vellore Biriyani


Ingredients:

Biriyani Ella (Bay Leaf) - 3
Cinnamon - 1
Cardamom- 2
Onion - 1
Tomato - 1
Mint - 1 bunch
Coriander(Kothamalli) 1/2 bunch
Garam Masala - 1 tsp
Aniseed

Marinate:

Mutton - 1 kg
Yogurt - 5 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Chilli Powder – 1 1/2 tsp
Pepper Powder - 3/4 tsp
Lemon Juice - 4 tsp
Ginger Garlic Paste – 1 1/2 tsp

Paste:

Cashew Nuts Plain - 20
Cumin seed a - 1/2 tsp
Fennel seed 1 tsp
Garlic - 8
Chilli Green small - 2
Rice 4 Cups

Preparation:


* Rub the meat with ginger garlic paste and then add salt
* Mix the remaining ingredients given for marinating and keep aside for 1 hour or more for meat to get tender.
* Grind the ingredients given in paste to make a smooth paste adding little bit of water.
*Heat ghee if you like ghee or( if you are concerned about health and want to look after your heart go for sunflower oil it still taste the best.) in a sauce pan and fry the rest of the ingredients in specified order. Now add the marinated mutton, ground paste and 1 cup of water. Cover and cook till meat becomes tender.  You can also use cooker for this process. Leave for 1 Whistle. ( approximately 15 minutes real cooking time if you don't have pressure cooker)*Once the cooker cools down add rice to the mutton mixture. For 4 cups of rice (1:1.5 ratio),add 5 cups of  water have water. Cover and cook for one whistle (approximately 15 minutes)if you are using  pressure cooker
* There are many benefits to using a pressure cooker, like reduced cooking time and better retention of vitamins and minerals.* Or use the normal rice cooker which will do the job.

Cook top cooking
* Or gas cook top cooking or any other cooktop cooking will also give the same result.Cooking time would be 15 minutes  moderate heat and you need to keep an eye stirring occasionaly so that it doesn't get burnt at the bottom of the dish.

Doing dum biriyani

Cover the dish with foil the stream will keep the biriyani dum or if you have a lid slightly deeper you can add boiling water on top to keep biriyani dum.

!Carefull with hot water don’t pour on yourself


Remove from heat.

Fried Fish

Serves 4-6

Ingredients



* 1 Kg Fish ( Choose the fish which doesn't break when fried)
* 2 1/2 Tsp Chilli powder
* 1 1/2 Tsp Coriander powder
* 11/2 Tsp Turmeric powder
* Few drops of Lemon concenrate
* Salt
* 1/4 Tsp Fenugreek powder
* Oil for shallow  frying

Prepeartion

* Mix and Marinate all together leave it for atleast minimum 30 minutes
* The more time you leave to marinate more tastier the fish
* Once ready
* Pour oil in the shallow fry pan good enough to fry
* Place each piece in threes or more depending on the size of the pan
* Turn over after five minutes
* Remove once it starts to brown at the edges
* Most of the deep sea fish fillets are delicate and will break .Handle gently

Coconut Fish Curry


Serves :6

Ingredients

*1.5 kg of fish fillets
*2 Tsp corriander seeds
*80ml or 3Tsp Sunflower or olive Oil
*1 1/2 Tsp Black mustard seeds
*1/2 Tsp fenugreek seeds
*2 Dried red chillies split
*1Tsp Black peppercorns
*1  Large red onions sliced finely
*8 Cloves garlic chopped or whole depending on the size of the garlic clove
*1 in ginger root chopped
*1 1/2 tsp turmeric
*Salt
*1 1/2 cup coconut milk
*3 tsp tamarind concenrate
*1Tsp black mustard seeds
*2 sprigs fresh curry leaves
*2 tsp cider vinegar


Preparation

*Cut the fish into 5 cm in pieces
*Dry roast the coriander seeds,dry chillies,turmeric and peppercorns in a small pan
*Puree or grind to a paste with 4 tsp of coconut milkand cider vinegar
*Heat the oil and fry the mustard over a medium heat until they start crackling
* Add curry leaves followed by inions and Garlic,ginger,chillies and fry untill the onion is browned
*Add the ground spices and fry for 3 minutes add a further 4 tsp of the coconut milk and stir over the medium heat untill the liquid has evoprated.
*Add the tamarind,Fish and salt and simmer for 5 minutes
*Add the remaining coconut milk stir throughly and simmer for 5-10 minutes untill thick
*Stirring occassionaly.
*Serve Hot with plain rice and a vegetable dish
*Garnish with coriander

South Indian Fish Curry

Serves :6

Ingredients

*1.5 kg of fish fillets
*100ml or 4 Tsp Sunflower or olive Oil
*1 1/2 Tsp Black mustard seeds
*1/2 Tsp fenugreek seeds
*3 Dried redchillies crushed
*1/2 Tsp Black peppercorns
*1 1/2 Large red onions sliced finely
*8 Cloves garlic chopped or whole depending on the size of the garlic clove
*1 in ginger root chopped
*1 1/2 tsp turmeric
*Salt
*3 large tomatoes chopped or 400gm canned tomatoes
*6 tsp tamarind concenrate


Preparation

*Cut the fish into 5 cm pieces
* Heat the oil and fry the mustard seed and fenugreek seed untill it start crackling
* Mix in dried chillies(you can substitute with green chillies too) and peppercorn
* Add the onion,garlic and ginger and cook until soft
*Add the tumeric and salt and stir together for  a minute
*Add the fish and toss over all the ingredients and coat well after a minute
*Add chopped tomatoes and tamarind and simmer for 15 minutes untill the fish is cooked
* Stir occassionaly
*Garnish with corriander and serve with white rice

Wild  Salmon with peppers



Serves 4


This recipe makes four generous servings, and only uses one cup of salmon. Chicken, turkey ,Beef or pork, cut in small bite-sized strips, can be substituted for the salmon.


Ingredients
1 tsp olive oil



1 onion, chopped


3 cloves garlic, minced


2 each, red and green peppers, cut in strips


1 can (28oz) tomatoes, undrained


1 cup cooked, flaked wild Alaskan salmon


1/2 tsp pepper



12 oz spaghetti or vermicelli


1/2 cup grated parmesan cheese


1/4 cup pitted black olives


2 tbsp chopped parsley


1 tsp salt

Preparation

In a large, deep skillet, heat oil over medium heat. Saute onion and garlic until tender. Add red and green peppers and tomatoes. Break up tomatoes with a fork, and include the liquid. Bring to a boil, then reduce heat to medium. Cook for 10-15 minutes, until ingredients begin to thicken. Season with salt and pepper.



Cook pasta in separate pot for 8-12 minutes, until tender. Be sure water is salted. Drain well and add the salmon. Pour sauce, cheese, olives, and parsley on top and toss lightly

Apple Muffin

Ingredients

Cooking time 20 minutes


1¾ cups Self Raising Flour

5 Tsp tablespoons castor sugar (taste if you need more sugar add couple more Tsp)

1 egg lightly beaten

¾ cup milk

4 oz  ( 125 gm)Sunflower oil

1 teaspoon Baking Powder

 1 Cup Cooked  meshed apple
Vanilla Essence 1/2 Tsp

METHOD:

*Sift dry ingredients into a large bowl. Into a small bowl,

*add oil and  milk.  beat egg separately and add to the existing mixture

*Add liquid mixture to dry ingredients, and mix add vannila essence

*Do Not over beat.

* 3/4 fill muffin tins.

*Bake 400 deg F, or 220 deg C for 10 - 15 minutes,

* just above middle of oven.


for variation place one whole walnut on each mufin and also sprinkle some brown sugar

Beans Poriyal With shredded coconut
 Cooking time :20 minutes

3 Tsp sunflower or Olive oil
1 Tsp mustard seeds
1 Tsp cumin seeds
Few curry leaves
1 red chilli halved
300 grm Chopped beans
1/4 tsp lemon juice
1/4 Tsp asafoetida
1/2 tsp split yellow peas
4 Tbsp Grated Coconut
Salt to taste

Preparation

*Heat the oil and fry the mustard curry leaves allow it to carckle
*Add cumin seed,yellow split peas,chilli ,asafoetida
* add the beans and salt and water
* Cover and simmer until  beans are  tender, mix in lemon juice
* Stir in the coconut and heat through before serving.

Tomato Pickle

Ingredients

200ml      Sunflower Oil
1/2 tsp     Mustard seed
Few         Curry leaves
1/2 Tsp    Fenugrek
3Tsp        Sesame Oil
6 Tsp       Red Chilli powder
2 1/2Tsp  Turmeric
1/4 Tsp    Asafoetida

1 Kg        Chopped Tomatoes

6 tsp        Salt

3Tsp        Squeezed lemon juice

Directions

 

*Pour the oil in the deep pan or kadai
*Heat it
*Add Mustard seeds wait until seeds pop
*then add curry leaves and fenugrek
*While its hot add turmeric and chilli powder and stir it up and don't burn it
*Quickly add all chopped tomatoes stir well and add salt and taste it
* Add lemon Juice
*If you require more spice and salt you can add as required
*Tomatoes will leave lots of juice after 15 minutes add sesame oil and stir it up agai

* Now leave this pan in medium or low heat and cook for a long time

* Don't leave unattended to watch TV and stir every few minutes
* Until most of the juicy water is condensed
*Now more thick Tomato pickle is done

 

Note: You can bottle this up in a sterile bottle.Always use a dry spoon todish out and the pickle will last long  never ever dip your finger

Beans Poriyal

Pan fried Beans

Ingredients

Cooking Time 20 minutes

3 Tsp sunflower or Olive oil

1 Tsp mustard seeds

Few curry leaves

1/2 Tsp chilli Powder

1/4 Tsp corriander powder

1/4 Tsp turmeric

1 Chopped Tomato

1 small onion chopped

few cloves of peeled Garlic

300 grm Chopped beans

1/4 tsp lemon juice

1/4 Tsp asafoetida 

Salt to taste

garnish with corriander

Preparation

*Place the pan and heat the oil

* Fry the mustard and curyy leaves

* add chopped onions fry until it's light brown

*add Garlic fry for few minutes

* Add all the powder and fry on low heat until the raw spice smell goes off

* Carefull not to burn

* Add the chopped beans nicely mix all the ingredients by tossing well

* Close with a lid

* Finaly add chopped tomato ,asafoetida and lemon juice

* add salt to taste

* cook until it's tender

* garnish with corriander

Udaichakadalai Chutney

Fried split Chickpeas

(potokadalai chutney)

Ingredients

1 Cup Fried split chickpeas( udaichakadalai)

8 Garlic cloves peeled

1/2 TspGinger

5 Dried red chilli

Salt

3 tsp Tamarind

1 Tsp Mustard seed

10 Curry leaves

4 Tsp Olive oil or sunflower oil

Water

Preparation

Heat a griddle till it is very hot, on a medium flame. Roast the fried split chickpeas , dry red chillies ,garlic,ginger(stirring frequently) on this griddle till they give off a gentle cooked aroma.

Allow to cool completely and then grind all the fried ingredients to a coarse powder with a blender and add little bit of water  and blend it .Add salt to taste. Then  soak the tamarind in a bowl just covered with warm water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency. Check for salt and spice if you need more top up with more red chilli and salt if reuired.

Finally pour oil in the hot pan once its heated and add mustard seeds and curry leaves wait until it crackles and then add blended fried split chickpeas ,toss it and its ready to serve.

 Best served with Idli and Dosai and Vadai and bajji

Tips: If the consistency is thick,Chutney can be kept in the fridge for long time and can be spread over toasted bread or can use it as dip when you mix it with naturel youghurt or Sour cream

Spinach pakora

Ingredients

1 1/2 cups Gram flour
15 ml tsp oil
2 tsp chopped fesh coriander(cilantro)
1 tsp ground ginger garlic paste
1 tsp Garam masala
1 tsp ground red chilli powder
1 tsp roasted ground cumin
1/2 tsp paprikka powder
2 small green chilli chopped (if children are going to eat avoid chilli)
Salt to taste
Luke warm water
1 large red onion thinly sliced
100grm chopped spinach chopped finely
Oil for deep frying

Preparation


*Sift the flour in a bowl
*Rub in the oil
*Mix in all the spices gradually blend in the water to make a thick batter
*Stir the onion and spinach into the batter
*Heat the oil over a medium heat
*Plcae tablespoonfuls of the mixture into the hot oil ( sun flower oil good for your health)
*7 or 8 at a time
*Fry until golden brown on all sides
*Serve hot with chutney