Cauliflower 65 ( Deep fried cauliflower with specially blended spices)

Cauliflower 65 is a simple , but very delicious dish. I often pefer it as a snack or love to have it with sambar rice. It is so good, that you can have it in your way. And with no doubt kids will love it.

INGREDIENTS:

Cauliflower- 1/2 Kg
Ginger & Garlic Paste - 3-4 Spoon
Salt - As per taste
Chilly powder - 1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry

PREPARATION :

* Cut the cauliflower into small pieces. Then , put it in a vessel of water and add some salt and boil for 15 -20 mins.

* Now add all the above mentioned item to the cauliflower and mix well, sprinkling some water.

* Keep it in fridge for 1/2 hr.
* Then heat oil in a pan and add the cauliflower one by one, making sure they have enough room between each of them and fry it.( Because if you put so much overlapping to each other then, it may stick together)

Try this out and let me know how it came.... Hope you enjoy the taste.

Click here for printable version of this recipe

Just wanted to THANK YOU

THANK YOU DEAR FRIENDS...........

Hi friends, i am here to just say "Thank You for all your support that you gave me for all these years". I will continue with my recipe posting as ever. Also wanted to let you know a small change which i made, I started it on my own domin name ie) instead of http://spice-india.blogspot.com/ it will be http://www.spice-india.com/ , which is easy for your to remember and also to type in the url. ( Anyways , if you click th old url, it will direct you to my new url, so no worries....But still wanted to let you know....)

Note : The change is only in the url and not in any thing else. Hope i get all your support as ever of all up coming years.......

Love you all..........Keep enjoying and make some time to leave your comments and feedbacks on my posts, and also would like to hear if you have any suggestion on improving my site.

Thank you friends..
Love,
Lavanya Siva.

Egg Kuzhambu / Egg kolambu

Hi friends....How are you people doing???.My weekend was fab. My birthday fell on saturday, which was yesterday. Birthdays are always fun and joy, but mine was double joy because i have passed my UK driving my test on the same day. So i really enjoyed my day, getting wishes and congrats from friends on orkut, mail and telephone. Friends visiting home making the day more special.

Well Today i am going to post the egg kuzhambu recipe. Eggs are a commom food and one fo the most versatile ingredients used in all type of cooking. In india we have so many varieties of egg recipes. Egg Kuzhambu is one of the type we prepared. These egg kuzhambu can be prepared in differnt methods. And here i am posting one of the method, which is different and tasty. This is the recipe i learnt from my mom. And here is the recipes.......

Ingredients :

Egg - 5-6
Coconut - 1/2
Garlic - 1 full ( peeled )
Onion - 1 ( Chopped finely)
Tomato - 1 ( Finely chopped)
Green Chilly - 3 ( Chopped length-wise)
Curry Leaves - one stem

Turmeric powder - 1/4 spoon

Coriander powder - 2 spoon

Chilly poswder - 1 spoon ( Optional , add it if you wish to have hot and spicy)

Garam Masala - 1/2 spoon
Salt - to taste

Oil- 4 -5 spoon

Masala Items :

Cinnamon Stick - 2 small pieces
Cardamons - 3
Cloves - 2
Bay leaves - 2
Sombu - 1 spoon

Preparation :

* First take out the coconut from its shell. Then chop it into small pieces.

* Take a mixy jar, add the chopped coconut pieces and the peeled garlic and grind it to fine paste adding water.

*Now take a pan, add oil, then add the above mentioned masala items and fry it.
* Add the chopped onions and fry till golden brown.

* Now add the green chillies, curry leaves and fry it.

* Then add the tomato and fry it

* Now add the grinded paste and fry for some times ( Till the raw smell of the garlic disappears)

* Now add 5 - 6 cups of water and mix well. Add the turmeric poswer, chilly powder, coriander powder and salt, mix well and cook for atleast 30 - 45 mins.

* Now after it is cooked, break the egg and add it directly to it. (add all the 5 eggs )

*Make sure you dont mix at this point, because mixing will break the eggs.

*Close the vessel with the lid and cook in medium flame for 5 mins.

* Now switch off the stove and add the garam masala and mix carefully making sure you dont brak the eggs.

Thats all the Egg Kuzhambu is ready to be served.

Serve it hot with plain rice.....ENJOY..........

Click here for printable version of this recipe

Ugadi Celebration

Hi Friends,

Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit. Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves.

The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes.

Special dishes are prepared for the occasion. In Andhra Pradesh, eatables such as "pulihora", "bobbatlu" and preparations made with raw mango go well with the occasion. In Karnataka too, similar preparations are made but called "puliogure" and "holige". The Maharashtrians make "puran poli" or sweet rotis.

Hope you all enjoy your day......May god bless you all. ( Thanks for visiting my blog and giving all your supports)

Spicy pepper chicken curry

Chicken curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make chicken curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas.

There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared. Thou here, i dont use much of fresh ingredient, i have managed to prepare the masala freshly to bring atleast 50% of their taste.

Well...The recipe of spicy pepper chicken curry is here........

Ingredients :

Chicken - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better)
Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Green Chilly - 1 (Optional , use it if you need really spicy)
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2Bay leaves - 1

Preparation :

* Now first, chop the chicken and clean it.
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.

* keep it aside and wait till it is cool.

* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water.

* Now the masala for the chicken curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)
* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins.

* Then add 3 cups of water to it and the chopped chicken to it.

* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)
* Finally add Garam masala and mix well.

Wow............The spicy pepper chicken curry is ready to be served. Garnish and serve hot...
Hope you enjoy this recipe. Do leave y0ur comments.......

Click here for printable version of this recipe

Crispy Adai / Crispy Lentil Dosa

Adai.......This is the recipe that takes me back to old memories. Its a dish which has to be cooked on medium flame. So it always takes time time between the first adai and the second one to come to our plates. It was golden days, where we sit in front of the TV watching our fav tv shows, and my mom preparing it in the kitchen and bring it to our plates....I really miss those days. ( Because now, i have to go to the kitchen and do for my hubby and daughter)...Well..Time changes and we got to accept the change.......But it is always a nice feel when our hubby and kid ask for more. And specially when comes to Adai, my daughter loves it.

If kids eat just one Adai also, it is too filling for them. And i always use ghee instead of oil when cooking for my sweet daughter. Afterall they need some fat...

Well...Here goes the recipe for crispy Adai...

Ingredients :

Idly Rice - 1 cup
Channa Dhal - 1 cup
Yellow Mung Dhal - 1 cup
Toor Dhal - 3 tsp
Red chilly - 6
Mustard seed - 1 tsp
cumin seeds - 1 tsp
big Onion - 2 ( chopped finely)
curry leaves - hand full
coriander leaves - 1 hand ful
Salt - To taste
Oil - 2-3 spoon per dosa.

Preparation :

* Take a vessel, add the rice, channa dhal, yellow mung dhal, toor dhal and the red chilly together and add water and soak it for 3 hours.
* Then after 3 hours, put it in the mixy jar and grind it by adding water. ( Dont make it too watery)

* Now take a pan, add oil and add the mustard seeds, then add the cumin seeds and fry it.
* Then add the chopped onion and fry till golden brown.
* Then add the curry leaves and corinader leaves .
* Finally add the fried item to the grinded mixture.

* Then add the salt according to the taste.
* Well, now heat a pan, and add one small cup of the prepared mixture and put it in round shape.

* Add oil and cook in low flame.

* Now turn the adai to other side and cook for some time.
wow............the Adai is now ready to be served.

We can serve it with any kind of Chutneys........

Click here for printable version of this recipe