Pina Colada

Coconut and Pineapple Mocktail

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Blogging my recipes after a few months break. Pina Colada is actually an alcoholic drink, but I have made it as a non alcoholic drink so that we can enjoy with the family.

Ingredients:	Quantity
Pineapple Chunks(From Can)	1/2 cup
Pineapple juice	1 cup
Coconut Water	1 cup
Cream of Coconut	1/2 can
Coconut Milk	1/4 cup
Sugar	2 tbsp
Crushed Ice	2 cups

Preparation:
1) Puree the pineapple chunks keeping aside 2 pieces for decoration.
2) Add all the other ingredients and blend it for few seconds and serve it chill.
The above quantity is good enough for serving two people, in a big juice glass.

Note: Usually it is made with Rum, you can replace coconut water with coconut rum.

Paneer Zucchini Curry

Cottage Cheese & Zucchini Curry

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Ingredients:	Quantity
Paneer cut into 1/2 inch cubes	200 gms
Zucchini cut into 1 inch cubes	3/4 cup
Onion Medium sized	2 nos
Tomato	2 nos
Ginger-Garlic paste	1 tbsp
Turmeric Powder	1 tsp
Chilli Powder	1 tsp
Coriander Powder	1 tsp
Fennel Seed Powder	1/2 tsp
Cumin Powder	1/2 tsp
Cardamom Pods powdered	1/2 tsp
Dried Fenugreek Leaves Crushed	1 tsp
Dried Parsley Crushed (Optional)	1 tsp
Salt	To taste
Oil	3 tbsp
Pepper	A Pinch
Chopped Coriander Leaves	1-2 tbsp to Garnish

Preparation:
1) Heat 2 tbsp oil in a pan and add Onions and ginger garlic paste and fry for 3-4 mins.
2) Add turmeric powder, cumin powder, chilli powder, coriander powder, fennel powder and stir for a min and then add the tomatoes, Zucchini, salt and add enough water and cover it with a lid and let it cook until the Zucchini is tender.
3) Meanwhile in a fry pan add 1 tbsp of oil and fry the paneer until golden brown.
4) Add the the paneer, dried fenugreek leaves, parsley and cardamom powder and let it cook for 3-4 mins and sprinkle some pepper and garnish it with chopped Coriander leaves. Serve it with rice or roti.

Note:If you are running out of time, just microwave the Zucchini in a micro proof dish adding a little water and salt for 3-4 mins and add to in step 2 and it saves half the cooking time. `

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

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The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.

Ingredients:	Quantity
Mutton	750 gms
Shallots/Small Onion	250 gms
Garlic Crushed	8-10 nos
Ginger Crushed	1 inch piece
Garam masala powder	1 tsp
Turmeric Powder	1 tsp
Whole Garam Masala:	To Pressure Cook
Cinnamon	1 stick
Green Cardamom	2 nos
Star anise	1 nos
Bay leaf	1 no
Cloves	3-4 nos
Masala Paste:	To Grind
Dry Red Chilli	10 nos
Coriander Seeds	1 tbsp
Fennel Seeds	1/2 tbsp
Cumin Seeds	1 tsp
Poppy Seeds	1/2 tsp
Whole black PepperCorns	1 tbsp
Cinnamon	1 small stick
Green Cardamom	1 no
Cloves	2 nos
Star anise	1 no
Coconut Milk	1 Cup
Curry Leaves	Few
Coriander Leaves	Few chopped
Salt	To Taste
Oil	3-4 tbsp

Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

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Ingredients:	Quantity
Fresh grated coconut	1 cup
Toor Dal	2 tbsp
Urad Dal	1 tbsp + 1 tsp
Roasted Gram Dal	2 tbsp
Green Chilli	1 nos
Dry Red Chilli	3 nos
Mustard Seeds	1 1/2 tsp
Curry leaves	2 strands
Asafoetida	1/4 tsp
Cumin Seeds	1/4 tsp
Garlic	1 nos
Chopped Coriander leaves	1 tbsp
Tamarind paste	2 tsp
Salt	To taste
Oil	1 tbsp + 1 tsp

Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

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Ingredients:	Quantity
Brinjal(Thin and long)	500 gms
Medium sized Onion	2 nos
Tomato Peeled and crushed*	2 nos
Ginger-Garlic Paste	2 tbsp
Turmeric	1/2 tsp
Paprika/Kashmiri Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Garam Masala	1 tsp
Mustard Powder	1/4 tsp
Tomato Paste	2 tbsp
Brown Sugar	2 tsp
White Vinegar	1 tbsp
Salt	To taste
Olive oil	3-4 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Coriander	To Garnish

Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.

Vendaikai Fry

Spicy Okra(Vendaikai) Fry

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Ingredients:	Quantity
Okra/Vendaikai	500 gms
Yogurt	1/4 cup
Medium sized Onion	1 no
Ginger-Garlic Paste	1 tbsp
Medium sized Green Chilli	1 no
Turmeric	1/2 tsp
Red Chilli Powder	1 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Mustard	1 tsp
Urad Dal	1 tsp
Curry Leaves	A Few
Coriander Leave	To garnish

Preparation:
1) Take a microproof bowl and add the cut okra, yogurt, little salt and 1 tbsp oil. Microwave uncovered for 5 mins, stir it and microwave again for 5 minutes.
2) Heat oil in a pan and mustard, urad dal and curry leaves once they splutter add onion and saute for a min.
3) Add ginger garlic paste and green chilli saute for 2 to 3 mins.
4) Add the salt, turmeric, red chilli powder, coriander powder and garam masala powder and saute for few mins.
5) Add the okra and fry until it is crispy. Garnish with coriander and serve with rice and sambar/dal or Kulambu.

Cream of Chicken Soup

Creamy Chicken Soup cooked in microwave

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Ingredients:	Quantity
Chicken Stock*	2 Cups
Shredded Chicken pieces	A few
Usalted Butter	2 tbsp
Plain Flour	2 tbsp
Milk	1 Cup
Pepper powder	1 tsp
Salt	To Taste
Cream	3 tbsp

Preparation:
1) Microwave butter in a microproof dish for 30 seconds.
2) Add plain flour and microwave for 1 minute. Add milk and stir well and microwave for another 1 minute.
3) Add the chicken stock, shredded chicken, salt and 1/2 tsp pepper. Microwave covered for 4 mins and remove the cover and microwave for another 2 mins.
4) Pour in the cream and sprinkle the remaining pepper and Serve hot.

Note:* For a homemade chicken stock, microwave covered 250 gms chicken with bones, 7 cups water, whole garam masala and salt, for 15 mins.

Potato Fry

Spicy Potato fried in Indian Spices

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Ingredients:	Quantity
Medium sized Potato	5 nos
Ginger-Garlic paste*	1 tbsp
Mustard Seeds	1 tsp
Curry Leaves	Few
Asafoetida	A Pinch
Salt	To taste
Oil	3-4 tbsp
Pepper powder	1 tsp
Spice Mix**:
Red Chilly Powder	1 tsp
Coriander Powder	1 1/2 tsp
Turmeric Powder	1/4 tsp
Cumin Powder	1/4 tsp
Garam Masala	1/2 tsp
Curry Powder***	1/2 tsp

Preparation:
1) Cook potato with skin in pressure cooker or in a saucepan filled with enough water and add salt to it. Once cooked remove the skin and cut the potatoes into cubes.
2) In a pan add oil and let it get hot and then add the mustard seeds and once it splutter add the Asafoetida and curry leaves.
3) Add the ginger garlic paste and fry for a min.
4) Add the spice mixture to the oil and fry for a few seconds, be careful not to burn the spice mix.
5) Add the potatoes and mix them without smashing them.
6) Let it fry for few mins and add the pepper powder and adjust salt as needed and fry for 2-3 more mins. A nice spicy potato fry is ready to be served with Roti, Rice and Lentils(Dal) or Korma.

Note:
* You can use ginger powder(1/2 tsp) and garlic powder(1/2 tsp) instead of the paste.
** Spice mix - adjust quantity according to your taste buds.
*** Curry powder can be replaced with Sambar powder or another 1/2 tsp Garam Masala.

Lamb Curry

Sweet & Spicy Lamb Curry cooked in red wine

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Ingredients:	Quantity
Lamb/Mutton	750 gms
Plain Flour	5 tbsp
Turmeric Powder	1/4 tsp
Corriander powder	1 tsp
Red chilly powder	1/2 tsp
Medium Sized Red Onion	3 nos
Tomatoes	2 nos
Ginger garlic paste	3 tsbp
Green Chilli	2 nos
Cumin Seeds	1 tsp
Garam Masala Powder	1 tsp
Tomato Paste	1 tbsp
Red Chilli Flakes	1 tsp
Red wine	1/4 cup
Brown Sugar	1 1/2 tbsp
Crushed black pepper	1/2 tsp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix plain flour, red chilli powder, coriander powder, turmeric and salt. Add the lamb to it and toss it.
2) Add oil in a frying pan and fry the lamb until it turns brown and set aside.
3) Meanwhile add fry the onions in a saucepan and add the ginger & garlic paste and green chilli and saute until the onions are tender and caramelized.
4) Add the cumin seeds, tomato paste, garam masala and brown sugar for 3-4 mins.
5) Add the browned meat, salt, chilli flakes and red wine and mix.
6) Add the tomatoes and sprinkle the black pepper saute it for a minute and add enough water(Good enough to cover the meat and cook for 2 hours).
7) Cook on medium-low heat for about 2 hours or until the lamb is cooked well and the sauce becomes thick. Serve hot with steamed rice, pulao rice or roti.

Note: Indian meat(mutton) takes a lot longer to cook, you can leave upto 2 wistles before you start on the step 1 and remove the excess water from the meat.

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave

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Ingredients:	Quantity
Chicken	600 gms
Medium Sized onion	3 nos
Green Chilli	1 no
Green Cardamom	2 nos
Whole Peppercorns	4-5 nos
Coarsly Crushed black pepper	1 1/2 tsp
Corriander powder	1 tsp
Milk	1/2 cup
Marinade:
Yogurt	3/4 Cup
Blanced and roasted Almond powdered	7-8 nos
Cashew powdered	3-4 nos
Red chilly powder	1 tsp
Garam Masala	1/2 tsp
Turmeric Powder	1/4 tsp
Ginger garlic paste	2 tsbp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.

Yennai kathrikai

Yennai kathrikai curry - oil bathed stuffed brinjal curry

My dad's favorite Yennai kathrikai masala, in the memory of patti... Though different from her recipe it tasted good. Made dad happy.

Ingredients:
Brinjal 7-8 nos
Onion medium sized finely chopped 3
Tomato finely chopped 1 no
ginger garlic paste 1 tbsp
Green chillies 2 nos

For Stuffing:
Red chilly powder 1 tsp
Coriander powder 1 tsp
Curry powder 2 tsp
Garam masala powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp
Fennel powder 1 tsp
Black pepper powder 1 tsp
Oil
Salt to taste

For Tempering:
Mustard seeds 1 tsp
Curry leaves

Coriander for garnish


Preparation:
1) Wash and make two lengthwise cross deep incisions on the brinjal. (leave on the steams if it doesn't have thorns)
2) Mix the ingredients for stuffing with oil and make a paste of it and fill them in the brinjal.
3) In a wide fry pan add oil and fry the stuffed brinjal until they are tender.
4) Meanwhile in another pan fry the items for tempering and when they splutter add the green chillies, onion and ginger garlic paste. Then add the tomato.
5) Once they are done add the fried brinjal and mix it with the curry without breaking the brinjal.
6) Garnish and serve hot.

Note: All the powder items for stuffing can be replaced with dry items. Fry the dry items and grind them into a fresh dry powder and use them for stuffing.

Shrimp Scampi with Spaghetti

Loved the shrimp scampi at grand lux and def. wanted to try that. The try was good and Samyu loved it.

Ingredients:

Spaghetti
Shrimp 1 lb
Olive oil 3 tbsp
Butter 4 tbsp
Garlic finely minced 5
Shallots finely chopped 3
Black pepper powder 2 tsp
Salt to taste
Red chilly flakes a pinch
Lemon juice from 1 lemon
White wine 4 tbsp(cooking wine)

Dry Basil 1/2 tsp
Dry parsley 1 tsp
Dry coriander 1/2 tsp
Dry oregano 1/4 tsp
Dry thyme a pinch
Crush all the dry herbs into fine powder


Preparation:

1) Marinate the shrimp with salt and pepper for 10 mins. Cook it in a microwave for 4 mins sauté it in between. Remove the excess water and keep aside.
2) Cook the spaghetti in water until it is 3/4th cooked. Drain the water having 1 cup of water.
3) In a pan add 2 tbsp butter and 1 tbsp olive oil and add the minced garlic and chopped shallot and sauté well.
4) Add the chilly flakes and the crushed dry herbs then add the water that has been set aside from cooking shrimp.
5) Add the lemon juice and white wine and let it cook for a few mins.
6) Add the remaining butter and one tbsp olive oil and when butter melts add salt and pepper and add the shrimp and pasta and mix together.
7) Add the pasta cooked water set aside and let it cook until the spaghetti and shrimp are cooked.
8) Finish it with olive oil and parsley and serve hot.

Green Tomato Kootu

This is one of my favorite kootu, tried this long back and it didn't come up as I expected. Never tried this until now and it came out so well this time.

Ingredients:

Pressure cook:

Tomato 4 nos cut into medium sized pieces
Green chilly 1 no
Moong Dal 1/4 Cup
Toor Dal 1/2 cup
Bengal Gram Dal(Channa Dal) 4 tbsp
Salt
Asafoetida 1/4 tsp
Turmeric 1/2 tsp

Kootu powder:

Dry red chillies 4 nos
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Black pepper 1 tsp
Bengal Gram dal 1 tbsp
Urad Dal 1 tsp
Ghee 1 tbsp

Tempering:

Mustard seeds 1 tsp
Urad Dal - 1 tsp
Curry leaves
Corriander leaves
Oil 1 tbsp

Preparation:


1) Pressure cook all the ingrediants listed above for pressure cooking until 3 whistle.
2) Meanwhile fry all the ingrediants of kootu powder in the ghee and grind them into a fine powder
3) Once the pressure cooking is done add the kootu powder and let it boil until they are blended well.
4) Fry all the ingrediants of tempering and add it to the kootu and take of the heat.
It is ready to be served with just while rice or kara kulambu.

Flavored Rice

A simple flavored rice, really smells very good and good to eat with any nice gravy, curry or korma. It went along very well with the shrimp curry.

Ingredients:

Basmati rice 4 cups
Ghee 2 tbsp
Cinnamon 3-4 sticks
Star anise 2-3
Clove 4-5
Bay leaf 2
Cardamom 2
Mint leaves from 2-3 strands
Coriander leaves 
Green chilly 4
Garam masala powder 1 tsp
Salt to taste
Lime juice few drops

Preparation:

1) Wash and sock the rice in water for 30 mins.
2) Drain water and fry the rice in 1 tbsp ghee for a few mins and set aside. 
3) Add 8 cups water to the pressure cooker or rice cooker and add all the items leaving rice and Garam masala. 
4) Once water starts boiling add the rice, Garam masala powder and lime juice and let it cook for three whistles on pressure cooker or until done in a rice cooker.

This rice is simple & flavored and can be served with any spicy curry dishes.