Kanavai Meen Varuval in Tamil || Squid Fry || Healthy and Tasty Side dis...

Kanavai Meen varuval/ Squid fry

Squid contains Omega-3, copper, zinc, B vitamins and iodine.In addition to delicious, squid-rich nutrition. It’s protein, minerals and various vitamins. Squid have advantages compared with other seafood, which is no spine, easily digested, has a taste and aroma is typical, and contains all of the essential amino acid needed by the body.

Preparation time- 10 mins

Cooking time- 15 mins

Total time- 25- 30 mins

AUTHOR- Aharika

Cuisine- South indian main course

Servings- 4

INGREDIENTS

Oil- 4 tbs

Cinnamon- 1 inch stick

Cloves- 3

Green chilli- 3 chopped

Curry leaves- 1 spring

Onion- 3 medium sized ( finely chopped)

Tomato- 1 medium sized (finely chopped)

Ginger garlic paste- 2 tbs

Chilli powder- 1 tbs

Corriander powder- 1 tbs

Garam masala- 1/2 tbs

Pepper powder- 2 tbs

Turmeric powder- 1 pinch

Salt- As required

Corriander leaves- 1 handful

PREPARATION

• Clean and wash squid with salt and turmeric water. Keep it aside
• Take a pan, add oil into it
• Once the oil is heat, add cinnamon stick and cloves to it. 
• Then add chopped onions, curry leaves and chilli.
  
  
  
• Once the onion turns brown, add ginger garlic paste and saute until the raw smell of it vanishes.
• Then, add tomato and saute it until it turns juicy.
• Now add salt and saute for 1 minute and then add spices. Chilli powder, corriander powder, turmeric powder and garam masala. Saute it until the raw smell vanishes.
  
• Now, add squid and saute well and it starts leaving water on its own. So we don't need to add water to it. Close the pan for 3 mins.   
•                                  
• 
  
  
  
• Now open the pan and saute well for 3 mins. (do not cook squid more than 6 minutes as it turns hard)
  
• Finally it comes out in dry consistent. 
• Turn off the stove. Garnish with corriander leaves and serve hot with roti/ rice. 

Read More

Paneer Bhurji || Perfect side dish for Roti/Chapathi || Quick and easy || Must try recipe

Paneer Bhurji – scrambled Indian cottage cheese with onion, tomatoes and spices!  This is an easy and quick recipe that gets done in less than 30 minutes. Paneer bhurji pairs well with flat breads like roti and paratha. One of the easiest ways you can cook it is in form of paneer bhurji. Bhurji means scrambled so here the paneer is crumbled and then cooked with onion, tomato with spices.

          Preparation time- 10 mins

       Cooking time- 20 mins

       Total time - Half an hour

       Author- Aharika

       Cuisine- North Indian 

       Servings- 4

      INGREDIENTS 

3 tablespoon vegetable oil

3 medium red onions chopped

1 medium tomatoes  chopped

3 to 4 red chilly 

1 teaspoon corriander powder

1/4 teaspoon turmeric powder

1 teaspoon red chilli powder or to taste

Salt  to taste

100 grams paneer crumbled

           Corriander leaves - one hand full 

     PREPARATION  

• Heat oil  in a pan
  
• Add the chopped onion and red chillies and saute it until the onion turns golden              brown.
  
  
  
• Add the chopped tomatoes and saute well.
  
  
  
• Add salt as required
• 
• Add Chilli powder, corriander powder and garam masala and saute the masala till it turns juicy.
  

          

•  Finally add paneer and saute it hard until it gets scrambled perfectly. Then, add               corriander leaves and serve hot with chapathi or Roti. 
  

         

Garnish with corriander leaves and serve hot.

Read More

Biriyani || Ambur Style Mutton Biriyani || Made with cooker|| Easy for beginners to cook

Ambur Style - Mutton Briyani

Ambur biryani has good taste and aroma due to the minimal usage of spices. If this dish is made with mutton then it turns out to be slightly brown in color due to the nature of meat.Here we use seeraga samba rice and hence it is easily digestible. 

Preparation Time- 20 mins

Cooking time- 30 mins

Total time-  1 hour

Author- Aharika

Cuisine- South Indian Main course

Servings-4

INGREDIENTS:

Oil- 5 tbs

Ghee- 1 tbs

Mutton- 500 grms

Seeraga Samba Rice- 1/2 kg

Cinnamon- 1 stick

Cloves- 3

Onion- 3 medium sized

Tomato- 3 Medium Sized

Mint Leaves- A small handfull chopped finely

Corriander Leaves- A small handfull chopped finely

Curd- 3 tbs

Ginger Garlic Paste- 3 tbs

Lemon Juice- 1 tbs

Green Chilli- 4 nos

Red chilli- 15 ( depends on the spice of your chilli)

Salt- As required

To Soak

Soak red chilli for 1 hour before Cook or soak in hot water for 5 mins. and gind it into a fine paste

                                       

Wash and Soak seeragasamba rice for 1 hour before cooking.

PREPARATION

Take a cooker, Add oil and ghee into it. Add Cinnamon stick and cloves to it.

Once it bursts, add Onion and Green chilli and saute it till golden brown.

Add Ginger and Garlic paste into it and saute till the raw smell vanishes.

              

Now add chilli paste and saute it well.

Wash and add mutton and saute it well for 3 mins. Add curd and mix it well.

Now, add tomato and salt as required and saute it well. 

Add curd and saute well.

On other side boil the water, as required for cooking.  

Add 1 cup of warm water to avoid hardening of the mutton.

(NOTE: For 1 cup rice we need to add 1 and 1/2 cup water. Here we have taken 2 cup rice so wtoneed to add 3 cups of water) 

Close the cooker and leave it for 4 whistle for the mutton to cook.

Now open the cooker, add lemon juice, Corriander leaves, and mint leaves. Add the balance 2 cup of water.

Now check the taste and add salt and spice as required.
(Note: At this stage, the taste should be little slaty so that it will compensate after we add rice.)

Now add the rice (drain the soaked rice completely before adding) and mix once and close the cooker and fix whistle.

Cook in high flame for 5 mins and next 5 mins in low flame. Turn off the stove and open the cooker after the steam controls. Mix gently and serve the tasty ambur briyani.

Ready to serve

For the cooking video please visit the link below

 https://youtu.be/76B2jkw96Sg

Read More

Ennai Kathirikai Kozhambu in tami|| Easy to cook || Oily Brinjal Gravy Home Style || For Young Beginners

Ennai Means oil and Kathirikai means brinjal (eggplants). Here the brinjals are fried or sautéed in oil. Hence the name ennai kathirikai in tamil language which means ‘brinjals in oil’ or ‘oily brinjals’. Kulambu are gravy based dishes from the Tamil Nadu cuisine. Even if the term ‘ennai kathirikai’ means oily brinjals, it does not imply that a lot of oil is used in the recipe.

PREPARATION TIME- 20 MINS

COOKING TIME- 25 MINS

TOTAL TIME- 45 MINS

 

AUTHOR- AHARIKA

CUISINE - SOUTH INDIAN MAIN COURSE

SERVINGS- 5

 

INGREDIENTS:

Oil - 5 tsp

Ghee- 1tsp

Mustard seed- 1 tsp

Cumin seeds- 1 tsp

Onion- 3 finely chopped

Curry leaves- 1 string

Ginger and Garlic paste - 2tsp

Tomato- 3 finely chopped

Brinjal - 4 or 5

Chilli Pwder - 2 tsp

Corriander powder- 2 tsp

Turmeric powder- 1 pinch

Tamirind paste- 5 tsp

Corriander leaves- hand full

Coconut - half

Pepper- 10 counts

(NOTE: Take half coconut  along with pepper into it and grind it into a thick  paste).

PREPARATION:

Chop Onions and Tomatoes finely, Slightly, Slice Brinjal into cross at the top and keep it aside.

Take a pan, Add Oil, then add Mustard seeds and Cumin seeds.

Once it bursts, add Onion and curry leaves and saute it for a minute.

Add brinjal and saute in oil and onions for few minutes until the onion and brinjal turns golden brown.

Add Ginger and Garlic paste into it and saute until the raw smell vanishes.

Then, add Chopped Tomatoes and saute it for 2 mins.

Add salt as required.Then, add Chilli powder, Corriander powder, Turmeric Powder and saute it well 

Add Little Water into it and close the pan for 2 minutes.

 

(NOTE: From now please make sure that you cook the gravy in medium to low flame)

Once the tomato becomes juicy and oil turns out, add grinded coconut paste to it and saute it for few minutes. Again close the pan.

Now open the pan and taste the gravy, if you want to add spice or salt add at this stage and add Tamirind paste and add water as required to your gravy and close the pan for 5 minutes.

Open the Pan, Gravy turns out to be colourful and finally garnish with corriander leaves and turn off the stove.

Serve it as a side dish for Dosa, Rice or Chapathi. 

For the detailed cooking recipe- watch my video

https://youtu.be/76B2jkw96Sg

Read More

Masala Tea || Home made Tea masala || Love for Chai begins here

Masala tea is a beverage made by simmering spices with milk and tea. Each Indian family have their own recipe to make masala tea. The combination of spices, quantity of water & milk and the kind of tea to use is just their personal choice.

Author-Aharika

Servings - 2

Cuisine- South indian beverage

Preparation time- 10 mins

Cooking time- 15 mins

Ingredients to prepare masala:

Dry ginger- 25gms

Cinnamon- 10gms

Cloves- 10 gms

Pepper- 10 gms

Star anise- 1

Cardamom - 20 gms

• Grind all the above ingredients in a mixie jar and store it in a air tight container.

Milk- 2 medium cups

water- half cup

Tea powder (of your choice) - 2 tsp

White sugar or Brown sugar- 2tsp

Preparation of masala tea:

• Pour  half cup of water in a pan and add 1 tsp of grinded masala and 2 tbs of tea powder. (You can also add freshly grated ginger)
• Let it boil until the decoction turns dark and then add milk. 
• Boil the milk in low to medium flame and once it turns dark, turn off the stove. Filter the tea.
• Serve hot with buiscuits

visit my channel for the detailed recipe video - https://youtu.be/mpinJoVcXPQ

Read More