INDIAN CURRY RECIPES

Summer salad dip

noreply@blogger.com (RecipeQueen) — Mon, 02 Nov 2009 11:45:00 +0000

All you need for the dip is:

Yoghurt - 5-6 tbsp

Garlic - Quarter tsp paste or 1 pod garlic through the garlic press

Few corriander leaves chopped superfine

Pepper and salt to taste

Carrots/Celery/Cucumber etc cut into sticks

Now all you have to do is:

Mix up all the ingredients of the dip, whisk really well and serve up with the veggie sticks!

Tip: You could have the veggie sticks immersed in crushed ice to keep them cold

Health benefit: Garlic is said to have immense antibiotic properties next only to penicillin! And veggies - well you already know!

Jinga Masala ( Prawns Curry Dry )

noreply@blogger.com (RecipeQueen) — Mon, 28 Sep 2009 12:18:00 +0000

Ingredients :

1/2 kg prawns, shelled and deviened
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 stem curry leaves
1 tblsp ginger garlic paste

1 tsp cummin powder

3 Cloves chopped garlic

1/2 tsp Mustard seeds

1/2 tsp Black pepper powder

1 tsp corriander powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1/2 tsp turmeric
1 cup water

Making Jhinga Masala:

Heat oil in a wok add mustard seeds and add the curry leaves
Now add the onions and saute until golden brown/add ginger garlic paste .
Add chopped garlic , tumeric powder, chilli powder, corriander powder, cumin powder and garam masala powder and fry for 3 to 5 mins.
Now add the tomato puree and add half tsp tamarind paste and pepper powder.
Saute till the oil gets separated.
Now add some water and let boil
Add the prawns now and cook covered untill done
Serve garnished with chopped coriander

Recipe By Suchita

Tip : Add a pinch of sugar or jaggery to give that sweet sour taste

This recipe is similar to the Parsi Prawns masala

and to make it jhinga prawns remove the Black pepper, tamarind paste

, cummin powder, corriander powder and mustard seeds

Chocolate Chip Muffins

noreply@blogger.com (RecipeQueen) — Thu, 10 Sep 2009 06:40:00 +0000

Choco Chip Muffins

Ingredients
220 g self-raising flour
150 g dark/milk/white choco bits
½-¾ cup caster sugar
½-¾ cup vegetable oil (make sure the oil doesn’t have a strong smell and please don’t use olive oil unless extra light)
¾ cup buttermilk or regular milk
1 egg
1 tsp vanilla extract

Method
Mix all flour, sugar and chocolate together in a mixing bowl.

Separately, mix together the oil, buttermilk, egg (lightly beaten) and vanilla extract.

Make a well in the dry mixture and pour the wet mixture into it.

Add flavourings and mix well until just combined. Don’t over mix – it will toughen the muffin

Preheat oven to 180°C.

Grease muffin tray or use liners in the muffin tray.

Pour the mixture into tray and bake for 15-20 minutes or until lightly browned. Makes around 12 medium sized muffins.

Tip
You can replace the choco chips with other ingredients like blueberries, grated apple, raspberries, mashed banana etc. Just stick to the weight/proportions though. These turn out incredibly moist and with the perfect sweetness if you stick to the measures.

Recipe by Jen

Simple Fish fry recipe

noreply@blogger.com (RecipeQueen) — Wed, 09 Sep 2009 11:49:00 +0000

The best fish to use for this recipe is the fish “herring” or if not King fish or mackerel will do.

Ingredients:

4 Whole fish medium size

½ teaspoon Turmeric powder

½ teaspoon chili powder

Salt to taste

¼ teaspoon Black pepper ground

Lemon juice

Method:

Mix and marinate the fish for half an hour

Pan fry the fish on low flame for 3 to 4 minutes on each side

Change flame to high and fry on each side to get a crisp texture

Enjoy Mouthwatering tasty spicy Fried fish with natural fish flavours

Chefs tip:

Best enjoyed With Blanched Brocolini with soy sauce and garlic flavors

Recipe By such

Mutton Curry

noreply@blogger.com (RecipeQueen) — Fri, 04 Sep 2009 03:01:00 +0000

Mutton Curry by Jen
Ingredients
Mutton - 1 kg
Yoghurt – 2-3 tbsp
Ginger-garlic paste – 2 tsp
Red chilly powder - 1 heaped tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder - 1 tsp
Corriander seeds - 2 tsp
Poppy seeds - 1 tsp
Cinnamon - Two 1” sticks
Green Cardamom - 4
Cloves - 3
Fennel seeds - 1 tsp
Coconut - 1/2 of one (if fresh) or 1 small cup (if dessicated)
Onion - 4 medium sized - chopped
Tomato - 4 medium sized - chopped
Green chillies - 2
Coriander leaves - 1 bunch - chopped
Salt - as reqd
Oil – 2 tbsp

Method
Marinate the mutton with yoghurt, salt, ¼ tsp turmeric and a tsp of ginger-garlic paste for 2 hours.

Roast together coconut, whole garam masalas (cinnamon, cardamom, cloves and fennel), coriander seeds and poppy seeds for a few minutes, making sure it doesn’t burn.

When the aroma starts coming out, take it off the fire and let it cool. When cool, add to it the chilli powders and coriander powder grind it in a mixer and make a smooth paste by adding water in required quantity (don’t add too much water though).

Heat oil in a cooker. Saute the onions and once the onions turn brown and translucent, add the ginger-garlic paste and fry for a few minutes. Then add the remaining turmeric powder turmeric powder and fry for a minute. Then add the chopped coriander leaves and after frying for a few minutes, add the masala paste and fry it for 4-5 minutes.

Now put in the marinated mutton pieces and mix well with the masala - frying for a few minutes.

Add salt and tomatoes and mix well. Now either cook over a slow flame for around an hour (till the mutton is cooked) or put in a pressure cooker and cook upto 2 - 3 whistles.

You can garnish it with chopped coriander before you serve it.

This curry tastes awesome on the next day after cooking – since the spices get into the meat well – so I always cook it one day in advance.

Pork Curry - Kerala Style

noreply@blogger.com (RecipeQueen) — Thu, 03 Sep 2009 07:31:00 +0000

Spicy Pork Curry - Kerala style by Jen
Ingredients
Pork - 1 kg (I usually remove most of the fat)
1 tsp red chilly powder (if you like it hot u can put 1 ½ tsp)
1 tsp kashmiri chilli powder
¾ tsp turmeric powder
3 tsp coriander powder
1 tbsp whole black pepper
1 cardamom
2 pcs cinnamon (of 1” each)
6 cloves
½ tsp cumin seeds
2 tbsp finely chopped ginger
3 large cloves of Garlic - finely chopped
3 medium sized onions - chopped
3 medium sized Tomatoes - chopped
Curry leaves - 4 stems
Chicken/beef stock powder – ½ cube/½ tsp
Vinegar - 3 tsp
Soya sauce - 2 tsp
Salt - As reqd
Oil - 2 tbsp

Method

Cut pork into medium size pieces, wash and then cook with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle – no need to add water since the water from the pork will come out anyway.

Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.

Heat 2-3 tbsp of oil in a pan. Splutter 2 sprigs of curry leaves. Then add ginger, garlic and sauté then after 15 seconds add the onions and fry till golden brown (and onions translucent).

Add the ground masala and sauté on a low flame for a few minutes, until the raw smells goes – make sure you don’t burn the spices.

Add tomatoes and a pinch of salt and sauté for around 10 mins until the tomatoes get all mashed up and oil starts separating from the masala.

Now add the cooked pork, vinegar, soya sauce, chicken stock powder, salt and 1 cup of water and stir well.

Cover and cook on a medium flame for approx 10 – 15 min. stirring occasionally. Then add remaining 2 sprigs of curry leaves, stir well and cook for another 5 - 10 mins.You can garnish with coriander leaves just before serving.

Spicy crab claws with a chinese twist

noreply@blogger.com (RecipeQueen) — Mon, 24 Aug 2009 14:37:00 +0000

Spicy crab claws recipe

You would need Ingredients:
1 kg crab claws
2 medium size red onions or about 10 shallots
1 inch ginger
6 cloves garlic
About 5 dry red chillies or 1.5 tsp chilli powder
1 tsp turmeric powder
1 tbsp soy sauce
1 tbsp cooking oil
(the amount of spices you will use depends on how spicy you'd like the dish to be, the above spice quantities would make this dish 'quite spicy')

Crab Recipe Method :Wash crab

claws well and crack the hard shells (to let the spices in while cooking), keep aside.

Slice onions fine, keep aside. Also make a paste of garlic, ginger and chillies and keep aside.

In a wide non-stick vessel, pour the cooking oil and fry onions till they begin to sweat, add the garlic/ginger/chilli paste the turmeric and continue to fry for about 3-4 minutes.

Add the crab claws and fry some more on a full flame. Add the soy sauce after about 3 minutes of frying, mix again, then cover and let it cook for about 10 minutes.

Your crab curry is ready to serve.... you could have it on its own accompanied by a fresh and crunchy salad or as part of a meal. Either ways enjoy!

Recipe by Resident chef "Sherry"

Best moms Recipe – Amma’s fish curry recipe

noreply@blogger.com (RecipeQueen) — Thu, 20 Aug 2009 23:34:00 +0000

Amma’s Fried Mackerel

This recipe reminds me of my favorite Aunty (my best friend’s mom). She was Konkani and use to make most amazing fried fish. In this recipe, the masala is stuffed into the mackerel. Mackerel is the best fish for this recipe although you can use pomfret ( fish ) as well. This spice mix is very versatile and can be used to prepare many other fried seafood dishes. It can be made and stored in an airtight container for months like a pickle.

Pomfret fish

Ingredients:

Serve-3 to 4

Mackerels- 6

Kashmiri chillies- 12

Black peppercorns- 8

Garlic (peeled)-15 flakes

Cumin seeds- ¼ tsp

Turmeric -1 tsp

Sugar- ½ tsp

Tamarind - 5g

Kosher Salt- to taste

Apple cider/ Vinegar-as required

Oil for frying

Method:

1. Clean the fish leaving the heads. Remove the fins and entrails. From head to tail, make a slit, cutting right down to the bottom of the fish on one side of the centre bone. Be careful not to cut off the side completely. Repeat the same procedure on the other side of the fish, and wash the fish well. Add salt to the insides of the fish and keep aside. Prepare the other mackerels the same way.

2. Use a food processor to grind all the spices in vinegar. Use enough vinegar to get a thick smooth paste.

3. Stuff the spice mix paste into each mackerel very evenly on both side and shallow fry in hot oil. If you want, you may cut off the head after frying. Leave the head intact initially to ensure that the masala does not spill out while frying.

4. Fry and serve immediately along with some fresh tomato and mint salsa.

You can also call this Mama’s Fish Curry Recipe

CHEF TIPS: If you think that the spice mix will spill out while frying, you can use a piece of trussing String. Tie the trussing string securely so that you have closed the opening fully. Cut and discard the string once the frying is done. This can be served as a very good cocktail snack. Enjoy Your Nice spicy mackarel fish curry

Recipe by resident chef Mikki

Simple and exotic Vindaloo Recipe

noreply@blogger.com (RecipeQueen) — Wed, 12 Aug 2009 13:53:00 +0000

Recipe contributed by our new resident chef Mikki who has worked with italian , indian and different world cuisines in the hospitality Industry.

Vindaloo

The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos”, a dish of meat, usually pork, with wine and garlic. Some time restaurants serve this dish mixed with potato Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi (check Wikipedia)

I have cooked vindaloo numbers of time. Each time I have made it, with a new recipe and at last I came up with my version of vindaloo recipe which is quite exquisite. Bon Appétit!!

Serves 6

Ingredient:

(Spices for- dry roasting)
Whole cumin seeds -2 tsp

Whole coriander seed-1 tbsp
Black peppercorns-1 tsp
Cardamom seeds (take seeds out of the pods)- 1 tsp
Cinnamon stick-3-inch
Whole black mustard seeds-1&1/2 tsp
Whole fenugreek seeds -1 tsp

(Spices for -Past)

Fresh ginger (peeled and cut in to small pieces) - 1-inch

Whole head of garlic (cloves separated and peeled) - Small 1 piece

Serrano/ Kashmiri Chillies-8

(Liquid ingredients)
coconut vinegar /Red wine vinegar -3 tbsp

Tamarind Pulp-1&1/2 tbsp

Water/stock-2 cups

Feni / brandy (Optional)-1tbsp

medium onions (peeled and sliced ) -2 pieces
Palm Jaggery /light brown sugar -1 tsp
Mustard oil/Vegetable oil-100 ml
boneless lamb (or pork or beef - shoulder meat, cut into 1 inch cubes)- 2 lb

Pearl pickle onion (in white wine vinegar)-10 to 15 pieces

Salt-To taste
turmeric powder-1/2 tsp

Method:

1) Gently dry roast the spices - cumin seeds, coriander seeds, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds for about 5 minutes or until they start to smell roasted, on top of the stove. Allow to cool down and grind the spices in a coffee- grinder or other spice grinder.

2) Grind the ginger, garlic and Serrano together in a coffee grinder or a food processor with some coconut vinegar.

3) Put the grounded roasted spices in a bowl along with the wet paste, Stir-in Tamarind pulp and remaining coconut vinegar .Add the salt, and Jaggery. Mix and set aside. (This is the vindaloo paste. It can be made ahead of time and frozen)

4) Marinate the meat with vindaloo paste in a non-metallic bowl. Mix well and leave to marinade for 24 hours, turning occasionally and store in rrefrigerator.

5) Heat the oil in a wide, heavy bottomed pot over a medium flame Add the onions and sauté until they are caramel brown, stirring constantly to prevent burning. Once the onions are brown add the Feni or brandy and simmer for 2minutes.

3) Take out the meat out of the marinade and fry along with the onion. Cook until slightly seared (about ten minutes).

4) Add the remnants of the Vindaloo paste and turmeric and sauté until the spices begin to

sizzle and turn into rich brown in color.

5) Add the stock and simmer until the meat is tender. Once the meat is almost done add the pickle onion and cook for 10 minutes more. Stir a few times during the cooking. Taste and add salt or more chili if necessary.

6) Serve hot with plain steam rice or Butter Naan along with fresh green salad.

CHEF TIPS: Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated; it’s not only a very spicy but also a tangy preparation. The longer you store it the better it tastes, just like a pickle!

The wine goes well with vindaloo-Gewürztraminer from Germany & Muscadet from the Loire Valley in France

Recipe by resident chef Mikki

Goda Masala or kala masala

noreply@blogger.com (RecipeQueen) — Mon, 03 Aug 2009 10:20:00 +0000

गोडा मसाला - Goda Masala - Kala Masala

This masala is mixture of different Indian spices and is basically a Marathi Indian spice powder that packs a punch.

Photo at Flickr

In my opinion nothing says Maharashtrian cuisine as does the Goda Masala, a spice blend so unique and complex that it cannot be replaced with any other combination of spices

In Bombay many kinds of goda masalas can be found with kala (black) and the vital ingredient – khobra (coconut) – that would make them authentic Goda Masala , but it is very hard ti find an authentic one.

Goda Masala Recipe

500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool

Using very little oil in a heavy skillet or pan, on medium heat, roast all spices separately till well browned. Grind individually. Mix till well combined. Pack pressing into glass jars, covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).

Thanks to http://madteaparty.wordpress.com/2007/06/15/goda-masala/ for the recipe

Bharlela Baingan or Brinjals stuffed with peanuts

noreply@blogger.com (RecipeQueen) — Mon, 03 Aug 2009 10:02:00 +0000

This recipe is a Marathi Indian recipe made up mainly of the flavors of Brinjal and peanuts .Its also has many different names like “Bharali Vaangi “ and “BHARWAN BAINGAN RECIPE”.

You could also change the Peanuts to cashew nuts to change the flavor . but the originalrecipe tastes best with peanuts.

Ingredients

10/12 small round brinjals
(available in indian groceries)
1 cup coconut
3/4 cup peanut powder or peanuts
(roasted)
coriander-cumin seeds
(1 tbsp each)
maharashtrian goda masala
(4 tbsp)

Method

Remove stems & give four slits (not fully) to the brinjals.
Wash them in a salt water & keep aside.
Roast coconut, sesame seeds, coriander-cumin seeds together.
Grind this mixture with tamarind, jaggery, peanut powder, ginger-garlic paste,
salt, chilli powder & goda masala.
Fill all the brinjals with this paste. In a pan heat oil & add mustard seeds.
When starts spluttering add asafoetida, turmeric powder.
Add the brinjals. Pour in some water just to cover the top of brinjals.
Cover & heat on a medium flame for about 15 min.
Remove the lid & stir. Garnish with coriander leaves.
1/4 cup sesame seeds
tamarind (a pinch)
jaggery
chilli powder
salt
ginger garlic paste (if you like)
asafoetida
turmeric powder

Technorati Tags: Afghani Baingan Babaganouj Baby Brinjal in Gravy Baghara Baingan Baingan Aloo Baingan Bartha Baingan Ka Bhartha Baingan Fry Recipe Baingan Raitha Bharali Vaangi Brinjal Avial Brinjal Bajji Brinjal Curry

Bhajia or then Crispy Gram flour onions

noreply@blogger.com (RecipeQueen) — Mon, 20 Jul 2009 12:04:00 +0000

Take 4-5 table spoons of gram flour ( will getit in an Indian store).
Add 1/2 T-spoon of Tumeric powder (Indian spice).
Add 1/2 T-spoon of red chilli powder.
Add 2 T-spoons of corriander powder (Indian spice).
Salt to taste.

Bhajia Indian snack

Now add some water and mix well to form a thick batter.
Slice 2 onions and separate them and put them in the batter.

Now use your hand or a spoon to form small portions of onion wrapped in the batter and deep fry them in HOT cooking oil, till they turn golden brown.

And they enjoy the nice hot and crisp Bhajia's.

Best had with Hot Indian Chai (tea)

Recent posts: Masterchef Australia’s Tandoori Lentils recipe

Home made remedies - Cinnamon and Honey

Check out a alternative recipe here – . http://www.yobromofo.com/forum/indian-cuisine/2944-onion-bhajias-recipe-2-a.html

Masterchef Australia’s Tandoori Lentils recipe

noreply@blogger.com (RecipeQueen) — Fri, 17 Jul 2009 11:28:00 +0000

The master chef series has hit australia and is creating a big Interest in cooking at home for many aussies , who normally would just stick to fast food or then plain food straight from the tin.

Here is a Nice Indian dish(

Tandoori Chicken Drumsticks with Curried Lentils, Cucumber and Yogurt

)

cooked gourmet fine dining style at the master chef series episode recently.

Ingredients

30gr (2 Tbsp) Tandoori Spice powder ( OR 2 tsp garlic salt , 1 tsp cayenne pepper , 2 tsp coriander , 2tsp cumin, 2 tsp ginger, 1 tsp ground cardamom , 1 tsp cinnamon)
220gr Natural full cream Yogurt
12 skinless Lilydale Chicken Drumsticks
60mls (4 Tbsp) extra Virgin Olive oil
Mint & Coriander Leaves for Garnish

Curried Lentils:
30gr (2 Tbsp) Butter
30gr eshallots, sliced
30gr (2 Tbsp) Mild Curry Powder
350gr (1 ¾ cup) Green Lentils
Salt & ground white Pepper to taste
Water

Cucumber & Sour Cream:
1 continental Cucumber, seeded and diced
220mls (1 cup) Sour cream
½ Bunch or ½ cup Fresh chopped mint
1/4 bunch 0r ¼ cup fresh chopped coriander
Juice of ½ Lemon
Sea Salt & Cracked black pepper to taste

Method

Serves 6

1. Place the chicken drumsticks into a bowl and add the yogurt, Tandoori spice or paste and a little of the olive oil and mix together until well mixed and let marinate 2 hours.

2. Heat a pan and add some olive oil and brown chicken drum sticks on both sides and then roast in a pre heated oven at 180°C for 10-15 minutes or until chicken is fully
cooked in centre this will depend on thickness.

3. While the chicken is cooking, prepare the Lentils: heat sauce pan with a little olive oil, add shallots and sauté, then add the curry powder and fry for few seconds, add the
lentils and stir well, cover the lentils with water add butter, and cover, simmer gently till tender, about 15-20 minutes, then season.

4. Cut the cucumber into Fine dice, place in a bowl and mix in the Sour cream, chopped mint & coriander, lemon juice, sea salt & Black pepper, mix.

5. Finally spoon a generous portion of the cooked lentils into the centre of plate, place 2 of the drumsticks on top, spoon some of the cucumber and sour cream on the side

Here is the PDF Recipe file for Tandoori Chicken Drumsticks With lentil – >> Tandoori Chicken Drumsticks with Curried Lentils, Cucumber and

Here is some more links to some curry recipes from the www.masterchef.com.au website

Eggplant with Coconut Curry Sauce and Ling in Malaysian Broth ...

... Eggplant with Coconut Curry Sauce and Ling in Malaysian Broth. Segment:

Malaysian Fish Curry - MasterChef Australia on TEN

... Malaysian Fish Curry. ... Preparation: 20 mins. Cooking: 25 mins. 1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil

[PDF] Malaysian Fish Curry

WATCH the semi final MASTERCHEF AUSTRALIA EPISODE >> HERE

Home made remedies - Cinnamon and Honey

noreply@blogger.com (RecipeQueen) — Tue, 19 May 2009 14:25:00 +0000

Cinnamon and Honey

Bet the drug companies won't like this one getting around. Dunno if its works , but considering the natural not too costly ingredients involved it definitely worth a try.

Facts on Honey and Cinnamon:

It is found that a mixture of honey and cinnamon cures most diseases.

Honey is produced in most of the countries of the world.

Scientists of today also accept honey as a 'Ram Ban'
(very effective) medicine or all kinds of diseases.

Honey can be used without any side effects for any kind of diseases.
Today's science says that even though honey is sweet, if taken in the
right dosage as a medicine, it does not harm diabetic patients. Weekly
World News, a magazine in Canada , in its issue dated 17 January,1995
has given the following list of diseases that can be cured by honey
and cinnamon as researched by western scientists:

HEART DISEASES:

Make a paste of honey and cinnamon powder, apply on bread, instead of
jelly and jam, and eat it regularly for breakfast.. It reduces the
cholesterol in the arteries and saves the patient from heart attack.
Also those who have already had an attack, if they do this process
daily, they are kept miles away from the next attack. Regular use of
the above process relieves loss

Of breath and strengthens the heart beat. In America and Canada ,
various nursing homes have treated patients successfully and have
found that as you age, the arteries and veins lose their flexibility
and get clogged; honey and cinnamon revitalize the arteries and veins.

ARTHRITIS:

Arthritis patients may take daily, morning, and night, one cup of hot
water With two spoons of honey and one small teaspoon of cinnamon
powder. If Taken regularly even chronic arthritis can be cured. In a
recent research Conducted at the Copenhagen Univ ersity, it was found
that when the doctors Treated their patients with a mixture of one
tablespoon Honey and half Teaspoon Cinnamon powder before breakfast,
they found that within a week, Out of the 200 people so treated,
practically 73 patients were totally Relieved of pain, and within a
month, mostly all the patients who could not Walk or move around
because of arthritis started walking without pain.

BLADDER INFECTIONS:

Take two tablespoons of cinnamon powder and one teaspoon of honey in
a Glass of lukewarm water and drink it. It destroys the germs in the
bladder.

CHOLESTEROL:

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed
in 16 ounces of tea water, given to a cholesterol patient, was found
to reduce The level of cholesterol in the blood by 10 percent within
two hours. As Mentioned for arthritic patients, if taken three times
a day, any chronic Cholesterol is cured. According to information
received in the said Journal, pure honey taken with food daily
relieves complaints of cholesterol.

COLDS:

Those suffering from common or severe colds should take one
tablespoon Lukewarm honey with 1/4 spoon cinnamon powder daily for
three days. This Process will cure most chronic cough, cold, and clear
the sinuses.

UPSET STOMACH:

Honey taken with cinnamon powder cures stomach ache and also clears
Stomach ulcers from the root.

GAS:

According to the studies done in India and Japan , it is revealed
that if Honey is taken with cinnamon powder the stomach is relieved of
gas.

IMMUNE SYSTEM:

Daily use of honey and cinnamon powder strengthens the immune system
and Protects the body from bacteria and viral attacks. Scientists
have found That honey has various vitamins and iron in large amounts.
Constant use of
Honey strengthens the white blood corpuscles to fight bacteria and
viral Diseases.

INDIGESTION:

Cinnamon powder sprinkled on two tablespoons of honey taken before
food Relieves acidity and digests the heaviest of meals.

INFLUENZA:

A scientist in Spain has proved that honey contains a natural '
Ingredient' Which kills the influenza germs and saves the patient
from flu.

LONGEVITY:

Tea made with honey and cinnamon powder, when taken regularly,
arrests the Ravages of old age. Take four spoons of honey, one spoon
of cinnamon powder And three cups of water and boil to make like tea.
Drink 1/4 cup, three to Four times a day. It keeps the skin fresh and
soft and arrests old age. Life spans also increases and even a 100
year old, starts performing the Chores of a 20-year-old.

PIMPLES:

Three tablespoons of honey and one teaspoon of cinnamon powder paste.
Apply this paste on the pimples before sleeping and wash it next
morning with Warm water. If done daily for two weeks, it removes
pimples from the root.

SKIN INFECTIONS:

Applying honey and cinnamon powder in equal parts on the affected
parts Cures eczema, ringworm and all types of skin infections.

WEIGHT LOSS:

Daily in the morning one half hour before breakfast on an empty
stomach And at night before sleeping, drink honey and cinnamon powder
boiled in one Cup of water. If taken regularly, it reduces the weight
of even the most obese person. Also, drinking this mixture regularly
does not allow the fat to accumulate in the body even though the
person may eat a high calorie diet.

CANCER:

Recent research in Japan and Australia has revealed that advanced
cancer of the stomach and bones have been cured successfully.
Patients suffering from these kinds of cancer should daily take one
tablespoon of honey with one teaspoon of cinnamon powder for one month
three time s a day.

FATIGUE:

Recent studies have shown that the sugar content of honey is more
helpful rather than being detrimental to the strength of the body.
Senior citizens, who take honey and cinnamon powder in equal parts,
are more alert and flexible. Dr. Milton, who has done research, says
that a half Tablespoon of honey taken in a glass of water and
sprinkled with cinnamon powder, taken daily after brushing and in the
afternoon at about 3:00 P.M. When the vitality of the body

BAD BREATH:

People of South America , first thing in the morning, gargle with one
teaspoon of honey and cinnamon powder mixed in hot water, so their
breath stays fresh throughout the day.

HEARING LOSS:

Daily morning and night honey and cinnamon powder, taken in equal
parts restore hearing. Remember when we were kids? We had toast with
real butter and cinnamon sprinkled on it!
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Spicy Crispy fish fry

noreply@blogger.com (RecipeQueen) — Sat, 16 May 2009 00:28:00 +0000

Crisp Spiced Fishfry

The flavour from the coconut, chilli & curry leaves is wonderful and with the fish curry they complement each other so well.This is one of the best rice and fish dishes I think I’ve had,

4x200g white fish Spice paste

5 red chillis deseeded & finely chopped

1 teaspoon coriander seeds

5 black peppercorns

1 teaspoon ground turmeric

1 medium brown onion finely chopped

1 dessertspoon grated fresh ginger

4 garlic gloves grated

1 teaspoon tamarind concentrate

1 teaspoon brown sugar

¼ teaspoon salt

2 dessertspoon olive oil

Place all the spice ingredients into a pestle & mortar & pound to a paste.

Then coat all around the fish & leave to marinade for at least 2 hours.

The take a frying pan and shallow fry in vegetable oil, the spices will go dark in colour once fried.

Cook for approx 3-4 minutes on each side depending on the size of your fish.

Serve immediately with a good fresh cucumber & red onion salad.

Recipe by jeff

So whats Balti , Do-piaza, Madras, Korma ?

noreply@blogger.com (RecipeQueen) — Sat, 16 May 2009 00:21:00 +0000

Indian cuisine has its own different ways and methods of cooking that is taken from the mughal and Traditional Hindu cultures. Do –piaza ,korma , Balti are all different methods off cooking that has its own distinctive way of cooking Indian food.

Balti
Balti is the name of the cooking pot and serving dish. A decent wok is a good substitute. My balti has red and green sweet (bell) peppers in it and looks very colourful. Tastes pretty yummy too. If you have individual balti pots, heat them up and serve the sizzling curry in them. Use nan bread to scoop out the curry from the balti.

Dhansak
I love the combination of the chicken, the earthy lentils and the rich spicy sauce in this Dhansak. The basic recipe is medium hot but you can add whole dried chillies if you want a hot curry.

Do-Piaza
I always try the Do-Piaza when I go to a restaurant for the first time to see what their ordinary curries are like. Do-Piaza means "double onions" and that's what you get. Firstly puréed in the sauce then in largish pieces in the curry. Medium hot.

Korma
The korma is a mild creamy curry. I have had a fair amount of feedback on my korma recipe from visitors to The Curry House and, as a result, the original korma recipe went through a number of revisions. You can now find my definitive version in The Curry House Cookery Book.

Madras
This is a hot, simple curry. Watch out for the whole dried chillies though - they heat up the dish slowly so don't adjust the chilli level too soon

Pasanda
This could be described as a "Royal" dish. It is spicy, but not hot, rich and creamy. The addition of the nuts makes it rather special

Vindaloo

The vindaloo is a very hot curry often containing potatoes. It has inspired a football song "Vindaloo" (naturally!) and appeared in many guises in television programmes - "We've created the mutton vindaloo beast.

Jalfrezi
A stir fried curry containing plenty of whole green chillies. It is, therefore, very fresh tasting and hot.

Coconut Chutney

noreply@blogger.com (RecipeQueen) — Wed, 13 May 2009 11:34:00 +0000

COCONUT CHUTNEY ( IdeaI for IDLIS & DOSAS and other snacks)

Makes 1 cup.

Ingredients

	1 cup coconut, grated
	2 small green chillies, chopped
	1 teaspoon ginger, grated
	1 tablespoon roasted split gram (daria dal), optional
	salt to taste

For the tempering

	1/2 teaspoon mustard seeds
	1 red chilli, broken into pieces
	2 to 3 curry leaves
	1 teaspoon oil

Method


1.	Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2.	Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
	TIPS Add a green chilli while grinding coconut for aroma and taste Add a small piece of ginger to the coconut and green chilli then grind it will taste good
3.	Refrigerate and use as required. See More About: south indian coconut chutney recipe idlis dosas sambar how to make dosas photo tutorial

Technorati Tags: (Kobbari Pacchadi),chutni,chutney,•Bharwaa Laal Mirchi ka Achaar - Stuffed Red Chilli Pickle •South Indian Kadhi •Curry Recipe - Vegetarian Thai Red Curry Recipe •Pyaaz Ki Chutney - Onion Chutney - Kandaa Chutney •Spicy Veggie Cutlets

KHEEMA SHAMMI KABAB RECIPE ( SEEKH KEBAB )

noreply@blogger.com (RecipeQueen) — Fri, 17 Apr 2009 23:35:00 +0000

KHEEMA SHAMMI KABAB RECIPE / SEEKH KEBAB

The same recipe below can be used to make seek kebab as well. The mixture after preparation can be wrapped around a seekh (long thin iron rod) and inserted into tandoor to cook.

Shammi kebab pic

Ingredients: For Shammi kebab / Seek Kebab

1/2 tsp garam-masala
4 chopped green chilies
1 tsp chili powder
1/4 tsp cumin seeds
a pinch turmeric (haldi) powder
oil (tel) for deep frying
salt (namak) to taste
a few coriander leaves (dhania patta) chopped
1 egg
1/4 cup bengal gram (chana)
a few. curry leaves (kari patta)
250 gms minced lamb
a few mint (pudina) leaves (pudina leaves) chopped
1 tspn. grated coconut (narial)

How to make shammi kabab / Seek kekbab :

· Mix lentil, mint, coriander,curry leaves, green chilies, chili powder, turmeric powder, red chilies and cumin seed.

· Mix in 2 cup of water to minced lamb and stir fry on medium heat up till done and water evaporates completely.

· Take off from fire and set aside to cool. combine minced lamb and mixture of lentils and masala and grind to fine paste without adding water.

· Cream egg and mix in to the paste. mix well.

· Divide into lemon-sized balls, flatten with palm and deep fry.

· Serve hot with mint chutney or sauce.

Seek kebab

Tandoor oven Video

Recipe by sooch

Technorati Tags: Grated Carrot Curry Pulao With Coconut Curry Rajma Curry Yellow Pepper Curry Bottle Gourd Curry Dhal Curry Curry In A Hurry Fish Kofta Curry Mutton Korma Curry Kashmiri Kofta Curry Bombay Whole Fish Curry Prawn Curry Prawn Malabar Curry Hyderabadi Fish Curry Eggplant Curry Mango Relish Mango Pineapple Sasam Litchi Souffle Litchi Squash Plaintain Podimas Plaintain Roast Steamed Banana Raw Banana Sizzler Sugar Coated Banana Chips Banana Skin And Cow Pea Banana Unniappam Nendran Banana Curry Banana In Caramel Sauce Galouti Kababs Egg Kabab Egg Nog Easter Egg Cake Instant Eggplant Egg Lemonade Egg Vindaloo Sabudana Vada Litchi Pancakes Mango Poha Litchi Salad Mango Coconut Chutney Litchi Mousse With Yoghurt Mango Marvel

Devil's chutney

noreply@blogger.com (RecipeQueen) — Sat, 14 Mar 2009 11:50:00 +0000

Ingredients:
2 Big Onions roughly chopped
4 tsp tamarind paste
3 Dry Red Chillies
4 Dry Red Kashmiri Chillies
salt to taste

Now:
Put all of the above in the blender and run blender for a minute
Voila, your chutney is ready!

Goes great with Biryani's, pulav rice or just anything!

(Simble) egg curry Kerala style

noreply@blogger.com (RecipeQueen) — Mon, 12 Jan 2009 16:34:00 +0000

Ingredients:
6 eggs
1.5 tbsp oil
2 medium sized onions, finely sliced
1 tsp fennel seeds (saunf)
About 2 inch cinnamom stick
1/2 tsp garam masala
About 2 lines Curry leaves
3 medium sized juicy red tomatoes
1/2 tsp turmeric, 1 tsp chilli powder, salt to taste

Now:
Soft-boil the eggs and de-shell them, lightly making slits on them for the masala to get in
In another vessel heat up oil and toss in the cinnamom and fennel seeds
When the fennel seeds are slightly brown add the finely sliced onions and curry leaves and fry until onions are brownish
Add the turmeric and chilli powder and fry just a lil more (dont burn it though)
Now add finely chopped tomatoes (chopped tomatoes from a can work great too!)
Finally add the eggs, mix well, cover and let it simmer for about 5 mins

(This dish is best made an hour or so before your meal to allow the masala to get into the eggs)

Enjoy your egg curry with paratha's, rotis, or rice!

Focus Kerala!

noreply@blogger.com (RecipeQueen) — Wed, 22 Oct 2008 02:00:00 +0000

Our current focus is on Kerala cuisine.... Kerala is in the southern part of India and besides its breathtaking natural beauty it is known for the many spices it produces!
As with many aspects of kerala culture, the cuisine has been influenced by numerous traditions. It is a creative combination of vegetables, meats and seafood flavoured with a variety of spices and almost always cooked in coconut milk. Spices are used in Kerala to tone up the system the way wines aid the digestion of western cuisine.
Infact most Keralites could come up with remedies for common illnesses right off the kitchen shelf! Try asking a 'malayali'...

Above is a picture of a 'Sadya' - a traditional Keralite vegetarian meal served on a banana leaf; consisting of about 20 items including rice, curries, popadum, yoghurt, banana chips, and a few sweet dishes. Your local Keralite restaurant may perhaps serve a 'sadya' on the 'Onam' harvest festival which for 2009 falls on Sep.02.

Jokes :
If you constantly refer to banana as 'benana' or pizza as 'pissa' you know you're a Malayali..
-----------------------------------------
If you use coconut oil instead of refined vegetable oil and can't figure out why people in your family have congenital heart problems, you might be a Malayali.
-----------------------------------------
If your idea of hot cuisine is kappa and meen curry, then, yes, you are a Malayali.. (kappa-tapioca, meen-fish)

------------------------------------------
If you have beef puttu for breakfast, beef olathu for lunch, and beef curry with 'porotta for dinner, yeah, definitely Malalyali.
-----------------------------------------
All meant in fun, don't get all 'SIMBLY AGITATED'

KERALA RECIPES

Aviyal (Avial)

Ingredients
vegetables 2 cups (cubed and boiled)
[beans, carrots, potatoes, drumsticks, raw bananas]
cumin seeds 2 tsp
coconut 3 tbsp (shredded)
green chillies 4-5
buttermilk 3/4 packet
turmeric 1/4 tsp
coconut oil 3 tsp (seasoning)
coriander leaves 1 tbsp (chopped finely)
Salt as per taste

Method:

Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste.
Add the salt, turmeric and the coconut paste to the buttermilk.

Add the boiled vegetables.

Heat on a vey low flame till the buttermilk mixture reaches a thick texture.
Keep stirring continously.
Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
Serve hot with steamed rice.

Theeyal
(Thee - fire in malayalam)

Ingredients
shallots or pearl onions 1 cup
large onions 2
grated coconut 1 cup
coriander seeds 1 tsp
garlic cloves 2
methi seeds 1 tsp
tamarind extract 1 tbsp
chili powder 1 tbsp
turmeric powder 1 tsp
oil 2 tsp
curry leaves few
Salt as per taste

Method:

Peel and chop the large onions finely.

Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions.
Saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
Stir for a few more minutes and remove and keep aside.
On a low heat, dry roast the coconut till light brown.

When cool, blend the coconut with the onion mixture adding a half cup of water.

Heat the remaining oil in a saucepan and add the mustard seeds.
When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
Add the tamarind extract and 1/2 cup water and salt.

When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
Serve hot with steamed rice.

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Thoran
(Thoran - usually finely chopped vegetable preparations with coconut)

Ingredients
Cabbage 1 (small and chopped)
Carrot 3 Nos (Peeled and grated)
Large Onion 2 Nos (Chopped)
Grated Coconut 2 cups
Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Jeera Powder 1/8 tsp
Curry leaves few
Long grain rice 2 tsp
Oil 5 tsp
Lemon Juice 1 tsp Salt as per taste

Method:

Heat the oil in a frying pan.

Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes.
Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt.
Add the grated coconut and place a a lid over it and cook for 2 minute.
Remove the lid and add the lemon juice.
Stir it occasionally and let it become dry. Add the curry leaves on top.
Serve hot with steamed rice.

Chicken Masala Kerala Malabar Style

Ingredients
chicken 1 (cut in medium sized pieces)
coriander leaves 1 (whole bunch chopped)
onions 4 (sliced)
garlic 6 cloves (sliced)
ginger 1 1/2 inch (finely chopped)
lime 1/2
coconut 1 (freshly grated)
oil as required
Salt as per taste
Grind together to a smooth paste
red chillies 12
poppy seeds 1 1/2 tbsp
coriander seeds 2 tbsp
cumin seeds 1/2 tbsp
turmeric powder 1/2 tsp
garam masala 1 tbsp
cashew nuts 1 tsp

Method:

Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.

Then add additional glass of hot water and extract the thin milk (2nd milk).
Add 1/2 cup of hot water and extract the last diluted milk. (Grind and extract)
Heat oil and fry the onions ginger, garlic till brown.
Add the ground masala and fry for few minutes, now add the coriander leaves.
Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook. keep adding the 2nd milk simmer for a while. As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
After the chicken is cooked, remove from fire. Let there be enough gravy.
Finally add lime juice and the first extracted coconut milk.
Never boil after the thick coconut milk is added

Tastes great with appams!

Chicken Stew

Ingredients
Chicken 1/2 kg / or 1 pound
Potato 1 cubed
Onions 3 finely chopped
Green chillies 3 or as reqd slit open length-wise
Garlic(cut into thin pieces) 1 tbsp
Ginger(cut into thin pieces) 1 tbsp
Coconut Milk 1 1/2 cups
Cinnamon 4 small pieces(crushed)
Cardamom 4 pods crushed
Cloves 4
Curry leaves 3 stems
Oil 4 tsp
Vinegar 1 tbsp
Salt As reqd

Method:

Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
Heat oil in a pan Sauté onions, green chillies, garlic and ginger in this order.
Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
Sauté, till the fresh smell of masala leaves.
Add the above mixture to the cooked chicken Cover and bring everything to a boil.
Add Coconut milk to the cooked chicken on a slow flame Add curry leaves
Allow the contents to boil and stir it often.
Turn off the flame immediately after it boils Check for the salt

Also tastes great with appams...

Fish Molly - fish curry in coconut milk

Ingredients
Pomphret or any fish 2 lbs
Tomato 2 nos
Whole chilli (red) 9 nos
Onion 1 big
Garlic 5 cloves
Turmeric powder ¼ tsp
Green chilly 5 nos
Coconut milk 1 cup
Lemon juice for taste
Curry leaves 2 stems
Ginger 1" piece
Oil 2 tbp
Salt To taste
Method:

Clean the fish and cut into 1 inch pieces.
Crush the red chili with garlic and keep aside.
Slice the onion thinly.
Cut the green chilly lengthwise and Chop the ginger.
Put the oil in a cooking pan and sauté the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
Fry for 3 minutes until the smell of chili comes out.
Add the coconut milk, turmeric powder and let it boil.
Then add the fish and salt.
Cook well and add the tomato pieces.
Cook for 5 minutes - add the lemon juice and curry leaves.

Injipuli (a kind of chutney preparation)
(Inji - ginger; puli - tamarind)

Ingredients
Ginger 1/2 kg
Oil 5 tbsp
Small onions 1/4 kg
Tamarind 3 lemon sized (soaked in water)
Jaggery As reqd (mixed with water)
Green chillies 4 nos
Coriander powder 3 tbsp
Chilly powder 1 to 2 tbsp
Turmeric powder 1/2 tsp
Coconut 1/2 shell (cut into small pieces)
Curry leaves a few
Mustard seeds 1 tsp
Salt to taste

Method:

Heat oil in a pan

Fry the chopped ginger with a little salt, till it turns golden brown
Remove it from the oil and keep it aside once done
Heat up the remaining oil in the pan
Splutter mustard seeds
Add coconut pieces and fry them
Once it turns a little brown, add curry leaves and fry it
Add the chopped onions and green chillies and fry, till it turns brown
Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone
Add the fried ginger and tamarind water
Lower the flame and allow it to boil
Add the jaggery juice and keep it for 5 mins

Serve as a chutney, with popadums, or with a traditional Indian meal

Thanks Ref :http://www.spiderkerala.com/kerala/recipes/

Curry Kingdom recommends:

www.pachakam.com/
A good mix of Kerala recipes

Kerala Recipes - Kerala Cooking Tamilnadu Cuisine Indian Recipes ...
Kerala Recipes, Indian Recipes, Biriyani kappa meen,Tamil recipes,curry malabar style pachakam vada tamilnadu onam sadya cutlet fish molly egg thoran more ...

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Curry Fried fish recipe - Mackerels / snapper / Mullet

noreply@blogger.com (RecipeQueen) — Mon, 08 Sep 2008 11:54:00 +0000

Fried Mackerels

Mackerels, either whole or in pieces, marinated with spices and deep fried. This is a traditional recipe from the western coast of India.

Serves: 4

Maharashtrian bombay marathi style fish dish

4 big mackerels cut into 2-3 pieces each and insides cleaned thoroughly
1 teaspoon(s) turmeric powder
1 tablespoon(s) lemon juice
4 teaspoon(s) red chilli powder
1 tablespoon(s) garlic paste
1 tablespoon(s) ginger paste
1 teaspoon(s) coriander powder
1 tablespoon(s) tamarind pulp or kokum peels pulp
4 tablespoon(s) slightly coarse rice powder
salt to taste
oil to deep fry
onion rings and lemon wedges to garnish (optional)

1. Wash the mackerels thoroughly. Apply some salt, turmeric powder and lemon juice. Keep aside for 10 minutes.
2. Marinate the mackerels with the rest of the ingredients except rice powder preferably in a refrigerator for about an hour.
3. Heat the oil till it is very hot. Roll the mackerels in rice powder one by one and and deep-fry in batches on medium heat till they are crisp.
Garnish with onion rings and lemon wedges.

TIPS:
* Mackerels can be fried whole as well. Clean the insides, wash well and make deep incisions or gashes on both sides and proceed as above.
* To make this recipe a low fat one, the marinated mackerels can also be shallow fried or grilled with a minimum amount of oil instead of deep frying.
* Kokum is a fruit whose peels are sun dried and stored to use as a souring agent. It is very abundant in the western coastal region of India and is used in most of the recipes there. However, tamarind pulp could be used instead.
* Traditionally, fried fish is made very spicy and had with steamed rice and gravy. Fried mackerels can also be had as a snack with a dip or a chutney.

Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) or with Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot boiled rice.

chicken tikka recipe

noreply@blogger.com (RecipeQueen) — Wed, 27 Aug 2008 10:22:00 +0000

The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.

INGREDIENTS

1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most Indian groceries)

Preparation:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
Remove from skewers and put the chicken in a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
Garnish the Chicken Tikka with these onion rings and serve.

Technorati tags: * chicken tikka recipe * chicken tikka masala * reshmi kabab * bihari kabab * galouti kabab

Video

http://www.mastitube.com/node/6655

Kerala Traditional Recipes

noreply@blogger.com (RecipeQueen) — Sat, 09 Aug 2008 14:24:00 +0000

Traditional south indian Kerala cuisine

For traditional kerala south indian cuisine www.pachakam has a big stash of authentic south indian kerala recipes.

PUTTUM KADALA CURRYUM – AMMA PUTTU UNDAKKIYAPPOL PANDU ENTHORU AHANKAARAM AAYIRUNNU… INNO????

The cuisine of Kerala (Malayalam:കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.

Like other South-Indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community.

REF: http://en.wikipedia.org/wiki/Kerala_cuisine

IDIYAPPAM – OPPAM CHAMMANTHI CURRY VENA ATHO KADALAYO ATHUM ALLEL CHICKEN VENO????

ONASADYA - THE GRAND ONAM FEAST

ETHRA NAALAAYI ORU SADYA KAZHICHITTU…. ETHAANDE ORU KOLLAM… ATHU KONDE ITHINTE RUCHIYUM MANAVUM ONNUM ORAMAYIL UNDAAVILLA ALLE????

BONDA – CHAYA VENAM ENNU THONNUNNO ITHINOPPAM????

VEENDUM ORU SADYA KOODI VERUTHE….

CHETTINADU CHICKEN CURRY – ITHINOPPAM ENTHU KAZHIKKANA ISHTAM????

MEEN CURRY (FISH CURRY) – ITHINTE MANAVUM RUCHIYUM ORMAKALIL EVIDELUM UNDO????

APPAM & CHICKEN CURRY – ONNU VAYARU NIRACHU AAHAARAM KAZHIKKAAN KAZHINJIRUNNU ENKIL….

TYPICAL KERALA STYLE BIRIYANI – OTHIRI PARIPPUM CHICKENUM MUTTAYUM OKKEYAYI… KAZHICHA KAALAM MARANNU POYI, ALLE????

KAPPA & MEEN CURRY (TAPIOCA + FISH CURRY) – KAPPAYUM MEENCURRYYUM CHORUM… INI ENNA ATHONNU KAZHIKKAN PATTUKA????

FISH CURRY – VOW EDUTHU KAZHIKKAN THONNUNNO????

FISH CURRY – ETHRA NAALAAYI KUDAM PULI CHERTHU UNDAAKKIYA AA MEEN CURRY CHERTHU CHORU UNDITTU…..

Stufffed capsicum with spicy indian mince

noreply@blogger.com (RecipeQueen) — Tue, 05 Aug 2008 12:38:00 +0000

Bharwan shimla mirch by suchita

Ingredients

1/2 lb round and small size tender Capsicum of even size 1 medium sized Onion 1/4 tsp Ginger paste 1/4 tsp Garlic paste 1 tsp Garam masala powder Sesame seeds 1 tsp Chilli powder 1/2 tsp Turmeric powder 4 tbsp Oil Salt to taste

Method

Wash capsicum, cut the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a cris cross, leaving attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the capsicum. Sprinkle some salt and leave the capsicums to cook till soft. In the mean time blend sesame seeds to paste. Blend the cut onions with masala powder, turmeric powder, Ginger, garlic, chili powder, salt. Add water if necessary and roast the paste in oil. At last add sesame seeds paste into roasted masala and stuff it into the capsicum and bake for 5 minutes in the oven or Heat on the low flame for 10 minutes. Serve hot with Rice or Roti or Soft bread garnished with fresh coriander.

WHAT IS CAPSICUM ?

Capsicum - Wikipedia, the free encyclopedia

Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas, where it was cultivated for thousands of years by the people

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Italian Neapolitan Stuffed Peppers

Ingredients:

12 large peppers
1 1/4 pounds eggplant
2 ounces (7 tablespoons) salted or pickled capers, rinsed -- salted will be better, if you can find them
1/4 pound pitted sweet black olives, coarsely chopped
1/4 pound salted anchovies (canned if need be), rinsed, boned, and chopped
1 clove garlic, minced
1 clove garlic, whole
Oregano to taste
1 small bunch parsley, minced
12 heaping tablespoons bread crumbs
3/4 cup olive oil
2 plum tomatoes, blanched, peeled and chopped
A pot of olive oil for frying
Salt and pepper, if needed

Prepare the peppers by cutting around the stems, shaking out the seeds, washing them, and patting them dry. Next, broil them to blister the skins (Ms. Francesconi suggests frying them 2-3 at a time in hot oil to blister the skins), and gently rub the skin off with a towel, taking care not to pierce the peppers. If you would rather leave the skins on you can, increasing the baking time given below to an hour.

Peel and dice the eggplant, fry the pieces in abundant hot oil, and drain them well on absorbent paper.
Next, heat 1/4 cup olive oil in a skillet with the whole clove of garlic. When the garlic has browned, remove and discard it, and brown the bread crumbs. When the crumbs have browned, stir in the olives, tomatoes, capers, parsley, oregano, minced garlic and ground black pepper to taste. Cook over an extremely low flame for a few minutes, stirring gently, then stir in the minced anchovies and the eggplant. Taste the mixture and add salt if need be.

Preheat your oven to 350 degrees (180 C).

Divide the mixture into 12 parts and fill the peppers. Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (I'd go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour. They're wonderful served cold, and even better the next day. They'll go very well as a one-course meal with a chilled fruity white wine, for example Vernaccia, Fiano or Vermentino, and a salad. Or you can serve them as a second course, again with white wine.

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You can also call this Mama’s Fish Curry Recipe

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Ingredients

Method

Home made remedies - Cinnamon and Honey

Spicy Crispy fish fry

So whats Balti , Do-piaza, Madras, Korma ?

Coconut Chutney

See More About:

KHEEMA SHAMMI KABAB RECIPE ( SEEKH KEBAB )

KHEEMA SHAMMI KABAB RECIPE / SEEKH KEBAB

Shammi kebab pic

Seek kebab

Devil's chutney

(Simble) egg curry Kerala style

Focus Kerala!

Curry Fried fish recipe - Mackerels / snapper / Mullet

Fried Mackerels

chicken tikka recipe

Preparation:

Kerala Traditional Recipes

Traditional south indian Kerala cuisine

Stufffed capsicum with spicy indian mince

Bharwan shimla mirch by suchita

Capsicum - Wikipedia, the free encyclopedia

Italian Neapolitan Stuffed Peppers