October 2016 | South Indian Cooking Recipes
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Wednesday, October 26, 2016

Red Spinach Stir Fry | Senkeerai Poriyal

  Red Spinach Stir Fry | Senkeerai Poriyal is a healthy and tasty recipe from South India. This Poriyal goes well with Rice varieties,   Red Spinach is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. Red Spinach is rich in fiber and very low in calorie and high in nutrition.
Red Spinach (Senkeerai Poriyal)

Ingredients :
  • Red Spinach (Senkeerai) 2 big bunch
  • Small onion 15 No
  • Dry red chilly 2 No
  • Oil 1 Tbsp
  • Grated Coconut 4 Tbsp
  • Salt
Red Spinach (Senkeerai Poriyal)
Preparations :
  • Clean and wash the Red Spinach (senkeerai) well.
  • Chop the onions into small pieces.
  • In kadai add oil,when the oil became hot add the dry red chills  and onions.
  • When the onion became transparent add the Red Spinach (senkeerai )and salt .
  • Cover with lid and keep the flame as low.
  • Leaves for 5 minutes the water in the keeari will comes out.
  • Now add little amount of water to the keerai.
  • After the water evaporate, add the grated coconut and switch off the stove.

Monday, October 24, 2016

Tandoori Chicken Tikka | Grilled Chicken Indian Tandoori Recipe

Tandoori Chicken Tikka is a wonderful Indian recipe with different variations in different areas of Indian Sub-continent.Tandoori was originally originated from India particularly North India and nowadays very popular in all over the world particularly in India and Pakistan.
Normally for making  Tandoori Chicken we use Tandoor but here I used Oven for cooking.

Tandoori Chicken Tikka

Ingredients :
  • Chicken Thighs 4 pieces 
  • Yogurt 2 cups 
  • Ginger Garlic paste 1 Tbsp
  • Oil 2 Tbsp
  • Coriander powder 1 Tsp
  • Chilly powder 1 Tsp
  • Cumin powder 1/2 Tsp
  • Garam masala powder 2 Tsp
  • Pepper powder 1/2 Tsp
  • Gram flour 2 Tbsp
  • salt to taste 
  • Lemon juice 1 Tbsp
  • Turmeric powder 1/4 Tsp
  • Red food color a pinch

Tandoori Chicken
Preparations :
  • Clean and wash the chicken well.
  • Made cuts on the chicken pieces.
  • In a pan add the gram flour and fry for 1 minutes without burning it.
  • In a bowl add yogurt,lemon juice,ginger garlic paste,salt and all the masala powders mix it well.
  • Now add the gram flour to the yogurt mixture, mix well without any lumps.
  • Apply the yogurt mixture to chicken and refrigerate it for 6 hours.
Method 1:
  • Preheat the oven for 20 min at 200 c.
  •  Bake the chicken pieces for 30 min or until done.
Method 2:
  • Heat a pan add the chicken pieces cook it for 20 min.(keep the flame in low).

Thursday, October 20, 2016

Egg Masala Fry

Egg Masala Fry
Egg Masala Fry

  • Egg  5 No
  • Big Onion  2 No
  • Chilly Powder 2 Tsp
  • Gram Masala  Powder 1Tsp
  • Curry leaves 1 Strands
  • Coriander leaves 1 Tbsp
  • Salt 
  • Oil
  • Turmeric Powder 1/4 Tsp
Egg Masala
Preparations :
  • In a vessel put the eggs and add water to it.
  • Now boil the eggs,when the eggs hard-boiled clean the shell.
  • Cut the hard-boiled eggs into small pieces and keep it aside.
  • In a pan add oil,when the oil became hot add onions .
  • Fry the onions until become transparent .
  •  Add the masala powders fry for a minute.
  • Now add the eggs,coriander leaves  and salt.
  • Give gentle stir and fry for 5 minutes.  
Add the curry leaves at last
.it gives nice aroma.