Sweet Paniyaaram

got this recipe from my Sister Saritha
Ingredients:

1. Raw Rice (pacha arisi) - 1 1/2 cup
2. Boiled Rice(puzhlungal arisi) - 2 1/2 cup
3. Fenugreek - 2 tsp
4. Rice Flour - 1/2 cup
5. Jaggery - 1 cup( depends on ur sweetness)
6. Cardamon - 2nos
7. Oil

Method:

First soak Raw rice , Boiled rice & fenugreek for minimum 2 to 3 hours.Then grind it to a smooth thick paste . Then take the rice flour in a seperate bowl & add 1/4 cup of hot water & mix it together well(like batter) .Then mix this rice flour mixture to the above grinded smooth paste mixture ,salt & mix together well & make it like Idli batter consistency & leave the the batter overnight , so that the next day it will be ready to put the panniyaram . Now make a jaggery syrup & mix it to the above batter (like thosai batter (maavu) consistency ) . Heat the Panniyaram pan & grease it with oil & pour the the batter into each hole (hollow) carefully ( do not overfill the hole , pour half the quantity of each hole). Now close the Pan with the lid & cook for 5 to 6 mins & keep it in medium flame .Then turn each panniyaram with a wooden stick(which will be give along with the panniyaram pan when u buy it ) or knife or spoon & cook the other side for another 5 to 6 mins in a low flame ( do not keep in high flame ) . Serve hot with chutney as a evening snack or morning breakfast........ Enjoy

How to make Jaggery Syrup:

Add the Jaggery to 1/4 cup of water , cardamon & allow it boil for 5 mins untill the jaggery is melted completely .Then allow it to cool down & later add this syrup to the batter & make it like dosai maavu consistency.

Fish Pickle ( Malaysian Style)

got this recipe from my mother-in-law
Ingredients:

1. Fish - 6 to 7 fillets


2. TurmericPowder - 1/4 tsp


3. RedChilliPowder - 1 1/2 tsp


4. CorianderPowder - 1/2 tsp


5. Ginger (finely chopped) - 1.5 inch


6. Garlic (finely chopped) - 5 to 6 cloves


7. FennelSeeds(Sombu) - 1/4 tsp


8. Onions ( medium ) - 2 nos


9. Spring Onions - 2 to 3 stks


10. GreenChillies - 1 to 2 nos


11. SoyaSauce - 1/2 tsp


12. Vinegar - 2 to 3 tbsp


13. Sugar - 1/2 tsp


14. Oil


15. Salt to Taste
16. Coriander Leaves For Garnishing

Method:

First marinate the fish fillets with 1/4 tsp turmeric powder , 1 tsp Red chilli powder, 1/2 tsp Coriander powder ,salt & keep aside for 15 to 20 mins. Now heat oil in a pan add fennel seeds, finely chopped ginger & garlic & fry untill it turns light brown .Then add the finely chopped 2 onions ,green chillies to it & saute until onion turns golden brown. In the mean time heat oil in pan or kadai & fry the marinated fish (asusual fish fry ) & keep aside . after onion turns golden brown add the spring onions, salt , soya sauce , vinegar , 1/2 tsp red chilli powder , 1/2 tsp sugar & toss all together for a while . Now add the fried fish fillets in to that & toss the gravy along with the fried fish fillets ,close the pan with the lids for 5 to 8 mins . Do not over stir . Garnish it with Coriander leaves . Ready to serve with rice dishes..........Yummy

Chettinad Chicken

Ingrdients 1 :

1. Chicken - 1 lb


2. GingerGarlicPaste - 1 tsp


3. Turmeric Paste - 1/2 tsp


4. Lime Juice - 2 tsp


5. Cinnamon - 1 nos


6. Cloves - 1 nos


7. Cardamon - 1 no


8. Bay Leaf - 2 nos


9. Star Rinse - 2 nos


10. KalPasi(black stone flower ) - 2 nos


11. RedChilliPowder - 1/4 tsp


12. Onion ( medium size) - 2 nos


13. Tomato (medium) - 1 no


14. Green Chilli - 1 no


15. Curry Leaves - 7 to 8 nos


16. Coriander Leaves - 3 to 4 stks


17. Oil - 3 to 4 tbsp


18. Water - 1/2 cup


19. Salt to Taste

Ingredients 2 :

1. DryRedChilli - 5 to 6 nos
2. CorianderSeeds - 2 tbsp
3. CumminSeeds - 1 tsp
4. FennelSeeds - 11/2 tsp
5. BlackPepper - 11/2 tsp
6. PoppySeeds - 2 tsp
7. Pottukadalai(split roasted gram) - 2 tsp
8. FreshCoconut (shredded coconut)- 3 to 4 tsp
9. Cinnamon - 1 no
10. Cardamon - 1 no
11. Cloves - 1 no
12. StarAnise - 1 no

Method:

Wash & clean the chicken ,cut into medium small pieces.Then marinate the chicken with turmeric powder,lime juice & salt for 20 to 30 minutes. Now roast dry red chilli , cumin seeds, fennel seeds,coriander seeds,poppy seeds, pottukadalai,black pepper, cinnamon, cardamon, cloves, coconut , cloves, star anise untill all turns golden brown & releases oil from it. Then Grind the dry masalas into coarse powder & keep it aside .

Heat oil in a skillet (pan) & add 1 cinnamon stick , 1 cloves , 1 cardamon, Bayleaf ,kalpasi followed by ginger garlic paste ,chopped onions, curry leaves, green chillies & fry till onion turns light brown . Now add the marinated chicken & saute with onions for 5 to 6 mins. Add the chopped tomatoes , salt , 1/4 tsp red chilli powder , 2 tsp grinded masala powder ( if want u can add extra masala powder as per ur spicy taste) & 1/2 cup water .Saute untill the masala turns brown ,Put the stove in medium flame untill the chicken is cooked well.Garnish it with coriander leaves & this is accompanied with white rice , paratha , chapathi & goes on...........

Palgova

Iam sending this to Sanghi " FIL - MILK " Event .....I dedicate this Palgova to my Hubby ......he loved it ....

Ingredients:

1. Milk - 2 cups


2. Ricotta Cheese - 3 cups


3. Lime (Or) Curd - 1 tbsp


4. Sugar - 1 cup

Method:

Boil the 2 cups of milk in a thick bottomed vessel & bring it to 1/2 to 1/4 of its quantity. Pour curd or lime to it & the milk starts to curdle & keep stirring . Now add the ricotta cheese to it followed by sugar & keep stirring untill the milk thickens & all its water is reduced well. Need more patience..... Check for the sugar ,add extra sugar for ur taste to it . Keep on stirring untill it comes to a coarse sand consistency & looks like the above picture . Allow it to cool & taste it ...........Simple & sweet palgova is ready to eat....

Note: Without Ricotta cheese also palgova can be done. For that instead of ricotta cheese add extra cups of milk & follow the same above procedure.

Stuffed Muhrooms

Ingretients:

1. Mushrooms(medium ,stemmed) - 5 to 6 nos
2. Butter - 1 tbsp
3. Onion (finely chopped) - 2 tbsp
4. BreadCrumbs - 1/2 cup
5. Garlic( finely chopped) - 1 no
6. ShreddedCheese - 1/4 cup
7. Water
8. Salt & Pepper to Taste
9. CorianderLeaves - 1stk
10. Mint - 1 or 2 leaves Method:

Preheat the oven to 400 degrees F.
Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop the mushroom stems finely. Melt butter in a skillet over medium low heat & add the finely chopped garlic cook for 2 mins add the chopped onions stir till onion turns translucent & then add the chopped mushroom stems,coriander leaves, mint & cook untill soft.Then add salt , pepper & bread crumbs & give a stir by sprinkling little water into it . Add just enough bread crumbs so that mixture remains moist. In the mean time sprinkle salt over mushroom caps & set aside .Drizzle a heavy large baking sheet or pan with about 1 tsp of butter, to coat. Spoon the above filling into the mushroom caps and arrange on the baking sheet. Now put the cheese on top of the filling in each mushroom .Bake until the mushrooms are tender and the filling is heated through ,cheese melted and golden on top, about 20 minutes. Serve immediately.

Note : For the filling ,instead of Mushroom stems we can put minced chicken , crab meat etc......depends on taste.