Friday, 18 April 2014

Jeere Rice / ஜீரா ரைஸ்

Basmati rice – 300 gm
Ghee – 2 tbsp
Cumin seeds – 1 and half tsp
Bay leaf – 1
Cardamom – 2
Cinnamon – small piece
lime juice - from small size half lime 
Salt – to taste.
Steps to follow:
Wash and soak rice for 30 minutes.Then drain and keep aside.
In a heavy bottomed vessel heat ghee add jeera, bay leaf, cardamom and cinnamon. Fry for a minute in medium flame.
Then add soaked drained rice, stir for a minute. Then add hot water 1: 2 ratio and salt to taste. Let it boil, squeeze half small lime, close with lid and simmer the stove.
When rice is cooked completely switch off the stove.Do not open immediately. Leave it for 10 minutes. After 10 minutes open and fluff it with a fork and serve hot.
Serve with dal fry or any gravy.

Serves - 4

Sunday, 13 April 2014

Avacado Milkshake /அவகாடோ மில்க்‌ஷேக்

 4 medium size ripened avocado
600 ml  full cream milk
6 tbsp sugar
8 ice cubes.
Steps to follow:
Wash avocado, cut and remove seed and scoop out  the flesh, then add to the blender and the other ingredients. Blend till smooth. Adding few drops of vanilla essence is optional.
Pour to the  glass tumbler and serve immediately.
Serves - 4

Friday, 11 April 2014

Murg Malai Tikka

Boneless chicken – 1/2 kg
Few red, yellow, green capsicum chunks & onion chunks 
Ginger garlic paste – 1 tbsp
Lime juice – 2 tbsp
Pepper & cumin powder – each half tsp
Garam masala – 1/4 tsp
Salt – to taste.
To paste:
Fresh cream – 2 tbsp
Fresh thick yogurt – 2 tbsp
Green chilli – 2
Chopped Coriander leaves – a handful
olive oil or butter – 1 tbsp.

Steps to follow:
Cut the chicken into small same size pieces pieces, wash and drain completely.
First make the marinade blend together with oil, gg paste, lime juice,pepper, cumin powder, garam masala and salt to taste. Place the chicken pieces in a dish and pour the marinade and mix well. Keep aside for 30 minutes.
Then add the cream paste. Mix, cover with plastic wrap and marinate for at least 3-4 hours or over night at fridge.
Preheat electric oven to medium temperature. Thread the chicken pieces on to skewers alternating with green,yellow ,red capsicums and onion chunks. Grill the tikka for 20-30 minutes turning occasionally.
Serve with Naan or Kubus (Pita Bread).

Thursday, 10 April 2014

Tandoori Chicken Breast / தந்தூரி சிக்கன் ப்ரெஸ்ட்

Tandoori Chicken Breast ( with normal home masala)
3 chicken breast (each weigh 175 gm)
Ginger garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp(adding more as per your taste)
Chilli powder – 1 tsp
Coriander powder – 1tsp
Lemon juice – 1tbsp
Plain thick yogurt – 2 tbsp
Oil – 1tbsp
Salt – to taste.

Steps to follow:
Rinse and pat dry the chicken pieces. Make two slit in each pieces.
Mix together yogurt, chilli powder, gg paste, garam masala, turmeric powder, coriander powder, lemon juice, salt and oil, beat well, so that all the ingredients combined. Adding pinch red colour is optional.
Cover chicken pieces with the spice mix and leave to marinate for about 3 – 4 hours.
Preheat the oven to medium or high  temperature ( according to your oven).Transfer chicken pieces to the grill plate.
Grill the chicken for 20-25 minutes or  until the chicken is cooked evenly and browned on top.
Remove from the oven serve with lime wedges and onion.