Squid Curry Cook with Petai & Mint Leaves

Ingredients for Squid Curry recipe

500g Squid (cleaned, scored and cut into slices)
3 onions
12 green chillies (seeded) & Mint leaves 500g (grounded)
corriander leaves (chopped)

Curry Leaves

Petai 500g
lemon grass 3 pcs
oil for frying
Turmeric powder 11/2 tsp 

Fennel powder 1 tsp
salt



Preparation of Squid Curry recipe

10 heat 65 tbsp oil in deep pan. Stir-fry squid quickly. Remove and drain. Set aside.

 Add curry leave, Petai, Onion Lemon grass  fry.

Add all those spice fry

once enough fry reduce heat and add grounded paste and fry

Mint leave & green chills

Turmeric powder & Fennel powder

Add squid and stir add on the salt and bring to boil.

Ready to serve with White Rice.

Aattu Kudal Kuzhambu (Lamb Intestine Gravy)

Ingredients:

Aattu kudal (Lamb Intestine Gravy) : 1/2 kg (cook well in presser cooker )
Small onion : 1/4 kilo
Garlic : 50 gm
Tomato : 150 gm
Potato : 2 pcs
Lemon grass
Pandan Leave
Green chilli : 3
Chilli powder : 2 tsp
Saambaar powder : 3 tsp
Turmeric powder : a pinch
Salt : as needed
Coconut ( small) : 1/2
Tamarind : a little
Ginger : as needed
Oil : as needed
Mustard : a little
Cumin : a little
Peppercorns : a little

Method

Soak tamarind in water and prepare tamarind extract.
Grate coconut.
Grind coconut and extract milk.
Cut green chilli, potato, onion, tomato finely.
Peel the skin of ginger and garlic.
Crush ginger and garlic.
Cut the Aattu Kudal into 2 inch lenght pieces.
Add a little sunnambu to hot water.
Wash the Aattu Kudal twice in this water.
Heat oil in a frying pan.
Add mustard, cumin,pepper corn, crushed ginger garlic, lemon grass, pandan leave and fry.
Add green chilli, potato, onion, tomato, cleaned botti and fry well.
Add turmeric powder, chilli powder, saambaar powder, salt and stir well.
Add 2 cups of water and let the contents boil.
When the Aattu Kudal is 3/4 cooked, add tamarind extract and let it boil.
When the contents are cooked well, add coconut milk, stir well and remove from the stove.

can serve with Mushroom Briyani

Kozhukattai / Mothagam

Ingredients:
Rice flour - 2 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces / brown Sugar
Grated Coconut - 1/4 cup
Sesame Oil - 1 Tsp
Cardamom - 2 
Skinless Pasipayaru (Green bean) - 1/2 cup
Salt - 1 Tsp


Method:

1. Boil water in a pan.Add Salt and Sesame oil.
2. Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
3. Allow it to cool. It should be in Chapati consistency.
4. Cooked Pasipayar Green bean and let dry.
5. For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
6. Powder cardamom seeds.
7. Once jaggery starts melting add coconut, pasipayar and cardamom powder and keep mixing for sometime.
8. Allow it to cool.
9. Now form balls with the rice flour and small balls with the pasipayar coconut sweet.
10. Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the pasipayar coconut sweet ball in it.
11. Close the cup leaving a beak like appearance. (you can make any Shape)
12. Steam the Kozhukattai for 10 mins.
13. Your sweet is ready !

Asparagus Recipe

Asparagus Recipe

• Cook time: 10 minutes

INGREDIENTS

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Yield: Serves 4.

8 FOODS THAT BURN BELLY FAT FAST AND QUICKLY

There are eight foods that will burn belly fat fast and quickly. Here is a list of foods that burn belly fat.

1. Salmon: is fully loaded with protein and Omega-3 amino fatty acids improving your metabolism and burning more fat. The fatty acids inherent in this food also increase cardiovascular health which helps your body in the fight against heart disease

2. Turkey: is packed with protein for higher calorie burning and is also naturally lower in fat compared to chicken and other meats not mentioned specifically in this diet.

3. Beef: (particularly lean beef) is loaded with protein and it also contains iron which is essential for the creation of hemoglobin in your red blood cells.

4. Green Tea: is an essential fat burning drink due mainly to the EGCG contained within it which stimulates your brain and nervous system causing your body to burn a much higher rate of calories. Green tea also has effective antioxidants and extensive research has shown it to even reduce the risk of various types of cancers. Furthermore, green tea has been proven to help lower overall cholesterol levels and improve the ratio of good cholesterol to bad cholesterol.

5. Skim Milk: contains significant amounts of calcium which helps increase your metabolism and burn those unwanted calories! There has been extensive research which shows that those who drink milk or low-fat dairy products daily, have less body fat ratios than those who don’t. Skim milk is best, but 1% milk is a good alternative.

6. Edamame: are soy beans which have been lightly boiled and salted. These beans are an excellent source of protein, Vitamin C, iron, and calcium! They also contain 0g of saturated fats, so enjoy them as often as you’d like.

7. Broccoli: is a well known super food that you can never eat enough of. It is packed with nutrients including calcium, vitamin A, vitamin C, folic acid, and fiber. The calcium, vitamin C and fiber all aid in burning fat and increasing your metabolism. Also it is full of antioxidants that provide a multitude of health benefits! Including, decreasing the risk of heart disease and various types of cancers.

8. Oats: are a great source of selenium which boosts your energy and enhances your immune system by producing antibodies. They are also a great food to fill up on as they are loaded with fiber!

CABBAGE SPRING ONION SALAD

INGREDIENTS: 

Cabbage 1 cup

Spring onion with stock 5

Black pepper 1 t spoon

Salt to taste

Finely chopped tomatoes 1/2 cup

Cucumber 1

Roasted Peanuts (Option)

Olive oil to mix

(Option yogurt)

 Method 

1. Clean and cut cabbage in fine.  

2. Crush black pepper to fine powder.

3. Cut spring onions.

4. Cut Cucumber small

5. Roasted ground nut (Option)

6. Mix all the ingredients.  

7. Finally add 1 spoon of olive oil and mix it well.

BRINJAL CHUTNEY - கத்திரிக்காய் சட்னி

INGREDIENTS:

Big round brinjal/Aubergine 1 no.
Red chillies 7 – 8 nos.
Tamarind 1/2 tsp,tightly packed
Mustard (big variety) 3/4 tblsp
Coconut,scraped 2 – 3 tblsp (option can used 1 Fried potato)
Asafoetida 1/8 tsp
Salt As needed
Coconut oil 2 tsp
Curry leaves 1 sprig


Method
Brush/apply oil over the washed brinjal evenly everywhere. Pierce a rod to the brinjal and roast it in direct flame every where evenly. You have to rotate the brinjal now and then for even roasting. Keep the flame in medium always.

After the skin of the brinjal gets blackened and the brinjal gets cooked completely remove from fire and cool down.(the pierced rod will not hold the brinjal anymore after the brinjal gets cooked,so you can take it as reference point)

Peel off the skin,if you have roasted evenly and the brinjal is done cooking,then removing the skin will be very easy. If not cooked well,the skin will not come that so easy.

Roast mustard and red chillies until mustard splutters.Add the coconut and give it a stir till nice aroma comes.

First grind the red chillies and tamarind and then add brinjal,coconut,mustard,salt and just give it a spin. The mustard should be just ground in to one and two.Add required water while grinding.

Heat oil and season with curry leaves and asafoetida and mix well. Serves best with Idly or dosa.

Pumpkin Biryani பம்ப்கின் பிரயாணி

 


Ingredients:

Basmati Rice - 2 cups
Pumpkin - 400 gms
Onion -1
Green chillies - 3
Garlic seeds - 8 flakes
Cumin seeds - A pinch
Cloves-2
Cardamoms - 3
Black pepper-6
Lemon-l
Ghee -2 tbsp
Salt to taste

Method :

1. Wash the rice and soak in water for 20 minutes.
2. Slice onion, chop garlic and green chillies finely.
3. Peel and chop pumpkin into cubes.
4. Heat ghee in a pan, add cumin, cloves, cardamom after a minute add chopped onions and garlic.
5. Stir briskly until onions becomes transparent. Add pumpkin and green chillies.
6. Add little water and salt, cover and cook till pumpkin is tender. Add lemon juice and remove from fire.
7. Cook soaked rice by adding 4 cups of fresh water. When it is done, strain away the excess water.
8. Take baking dish grease it little ghee and arrange a layer of rice and pumpkin mixture alternately.
9. The top most layer should be rice and bake in a moderate oven for 10 minutes and serve hot with Chicken Rendang.

Rava Laddu ரவ லட்டு

Ingredient:

1 1/2 cup - rava
1 1/2 cup - sugar
1/2 cup - ghee
4-5 - cardamoms
10-15 - cashewnuts broken into small pieces
2 tablespoon - raisins

Preparation Method:

1.Take a  a frying pan and add 2 tablespoon ghee

2.Add the rava and roast till light golden in color and keep it aside.

3.Take the sugar and powder it .Keep aside.Similarly powder the cardamoms after removing the skins

4.Now heat the remaining ghee and fry the cashew nuts and raisins.

5.Add the the rava and the sugar.Mix well till the mixture becomes thick

6.Shape into tight laddus when the mixture is still warm.