Arusuvai Arangam Arambam (Page 3)

Chicken Spring Roll

Things you need ...

100 gram muchrooms sliced
Few carrots shredded
1tablespoon peanut oilo
150 gram cooked chicken shredded
white pepper according to taste
4 spoon sugar
1 spoon light soya sauce
1 spoon cornflour
half cabbage

Lightly stir fry the carrot, cabbage, mushrooms and chicken. Keep stirring it.  Add in white pepper, sugar, soya sauce and continue stirring. After a while add in cornflour with little water. After a while it will get little dry. Put them out to cool.

Add in 1 teaspoon cornflour with water to make light paste. Lay spring roll wrapper and put the cooled stirred chicken. Brush the wrapper edges with the cornflour liquid to help the edges stick together when you roll the spring.  Roll them into cylindrical shape. Pinch the sides together so that it does not split out while frying. 

Heat oil and fry them to golden colour. Serve it hot with chili or tomato sauce.

Nice Thread.

Hapy Ganesh Chaturti. Here you go recipe for Mothagam/Kozhukattai

Ingredients:
Rice flour - 1.5 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces
Grated Coconut - 1/2 cup
Oil - 1 Tsp
Cardamom - 2
Salt - 1 Tsp


Method:

Fruity Ice cream Nutella Kit Kat Salad

This is my most favourite fruit salad. Often do them when im feeling sad really works as making it always cheer me up. Kids will enjoy them most.




Edited by hopper_ocean - 30 August 2011 at 8:35am

Vendakkai Kuzhambu

Found this recipe on net long ago, awesome cuisine site i think.  Tried it today and loved it

Ingredients : -

 Lady's Finger - 125 gms
Chopped, onions - 1
Small ball of tamarind - 1
Gingely Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Salt to taste.


bengal gram dal - 2 tbsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1 tsp
Red chillies - 3-4
Grated coconut - 4 tbsp
(Fry this in little oil)


Seasoning
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprig.


1.  Fry the chopped onions in 1 tsp oil.Cool, add the rest of the fried ingredients (from left hand side), grind to a paste.
2.  Boil tamarind in water, take out extract. Add 1- 11/2 cups water, turmeric powder and salt, set aside.
3.  Wash, wipe and cut lady's finger into 2" pieces. Heat oil, fry the pieces crisp. remove set aside.
4.  To the oil in the kadai, add seasonings. When done, add tamarind water and boil for a while.
5.  Now add the ground paste, mix. Add fried lady's finfer and allow all of it to simmer for a while, till they blend. Remove from fire.

Rawa Laddoo

100 gm Suji/Rava
250 ml Milk, toned
10 g Ghee
cup Sugar, powdered
1 pinch Cardamom

Stir dry suji in a non stick pan until it slightly turn brown. Add in ghee and milk, stir it till the mixture becomes sticky. Add in the powdered cardamom and mix in. Stop the fire and add the sugar and mix. Form the dough into small balls. Ready to serve 

PANNER  BUTTER  MASALA    

 Ingredients:

 50  grms  butter

2  cardamom  pods

2  cinnamon  sticks

2  cloves

 

1  tbs  ginger  garlic  paste

1  cup  boiled  and  ground  onions

1  cup  tomato  pureed  with  1  green  chillie.  Cooked  till  raw  smell  goes.

1  tsp  cumin  powder

2  tsp  kashmiri  chillie  powder

1  cup  ground  cashew  nuts

Little  water

Salt  to  taste

 

250  grms  fried  panner  cubes

Little  coriander  leaves

50  grms  butter

2  tbs  cream

1  tsp  kasoori  methi  leaves  crushed

 

Method:

Heat  the  butter  in  a  pot,  add  in  the  spices.

Add  in  the  ginger  and  garlic  paste.  Saute  well.

Add  in  the  cooked  ground  onions,  saute  well.

Now  add  in  the  cooked  tomato  puree.

 

Cook  till  every  thing   is  mixed  well.

Now  add  in  the  cumin  powder,  chillie  powder.

Stir  fry  and  mix  well.  add  in  the  cashew  nut  paste.

Add  also  little  water,  and  salt,  let  it  boil  nicely.

 

Add  in  the  fried  panner,  and  mix  well.

Lastly  add  in  the  cut  coriander  leaves,  and  butter.

Also  add  in  the  cream  and  crushed  methi  leaves.

Mix  well  and  remove.

Spicy pavakkai:

Pavakkai (bitter gourd)  4 or 5
Onion                             1 large
Tomatoes                        1 large or 2 to 3 medium
Ginger garlic paste
Red chilies                      2 or 3
Curry leaves
Mustard
Cumin seeds
Tamarind                       small lemon sized ball
Jaggery                         about 2 to 3 tablespoons
Salt and chili powder to taste
Roasted peanuts           1 cup

1. Cut the bitter gourd in quarters after removing the inside pulp, then cook for about ten minutes on the stove or 5 minutes in the microwave with  the tamarind and a pinch of turmeric powder and a little water.  Let it cool, then squeeze out all the water from the bitter gourd.

2.  Heat 1 tbsp oil in a kadai, fry the onions till translucent, add the ginger garlic paste (I omitted it), then add tomatoes till everything turns mushy.  Remove and keep in a separate container and allow it to cool.

3.  Heat another tbsp of oil, add mustard seeds and cumin seeds and allow them to splutter.  Add the curry leaves and red chilies and fry for a minute.  Then add the half cooked bitter gourd and allow it to cook some more in the kadai, keeping the kadai closed, for about five to six minutes.

4. Take the roasted peanuts, blend them with the onions - tomatoes mixture, jaggery and tamarind, using a little water, to a smooth paste.

5.  Add the peanuts masala paste to the cooked bitter gourd, add salt and chili powder to taste, and let everything cook together for about ten minutes so that the flavors get completely absorbed in the bitter gourd.  Serve hot with rotis or rice.

Fresh Salad

Just made this for my dinner. Good for diet watcher's


You need ...

• 2 to 3 tbs. salt
• 1 English cucumber or 2 garden cucumbers
• 4 large tomatoes
• 3/4 bunch cilantro
• 1/2  lettuce
• 2 lemons
• Garlic-pepper grinder spice
• 1 1/2 tbs dried sumac
• 1/3 cup light olive oil
• 1/3 onion, diced (optional)

Cut tomatoes and cucumber with skin. Chop few lettuce, cilantro and little onion, place all this into a large bowl. Squeeze 2 lemons into the salad, make sure seeds are removed out. Then add in salt (according to taste) garlic-pepper grinder spices and olive oil. Toss the salad well and make sure all ingredients spread evenly. Chill for at least 30 minutes in the fridge before serving