Prawn kozhambu

 Prawn kozhambu

Recipe

Ingredients

 Washed Medium sized prawn - 1kg.

 Tamarind - One big size  lime.

 Small onions  - 200 grams

 Garlic - 10

 Tomatoes Medium sized - 3

 Green chillies - 3

 Mustard seeds - 1 tbls 

 Fenugreek seeds - 1 tsp.

 Curry leaves - half hand full.

 Sesame Oil - 100 gms.

 Chili powder - 3 tsp

 Coriander powder - 11/2 tsp.

 Turmeric powder - 1 tsp

 Grated coconuts - 3 tbls.

 Salt - As required

Blending process:

   Blend coconut,1/4th of onions and tomato remains in the mixer

    

Procedure:

   Add oil to the pan and put Mustard seeds, fenugreek and curry leaves to it. Once mustard seeds sputter,add 3/4th of onions ,garlic and green chilis and stir the same.

   Add prawns once  onions and garlic are cooked

   Prawns should be fried until water that is oozing out  is drained.

   Squeeze tamarind,tomatoes(Tomatoe remains has to be blended with coconut) and take its juice (Juice should be concentrated).

   Add the blended mixture to the tamarind tomato juice.

   Add chili,turmeric,coriander powder and salt to the tamarind tomato juice.

   Check if sourness,spiciness and salt is perfect.If not please add required powder to make the content perfect.

   Add tamarind tomato juice to the pan and allow it to boil along with prawns.

   Leave the mixture until oil oozes out.

   Garnish it with fresh coriander.

Ready to serve!

Nutritional value of Shrimps and Prawns

Prawns and shrimps are an extremely good source of protein, yet are very low in fat and calories, making them a very healthy choice of food.

Although shrimps and prawns have a high cholesterol content, they are low in saturated fat, which is the fat that raises cholesterol levels in the body and is bad for you. For this reason, there is no need to avoid eating shrimps or prawns.

Meat and dairy products are also sources of protein but they tend to be very high in calories and saturated fat. A 4 oz (115 g) portion of shrimps contains almost half the recommended daily protein needed but only contains 112 calories and less than 1g of fat.

Shrimps and prawns do contain a lot of omega-3 fatty acids, but these fatty acids are good for you and help prevent against heart disease, circulatory diseases and many other types of illnesses. These valuable fats lower triglyceride levels and have many other benefits for heart health

Prawns and shrimps also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium.

Many of these vitamins are essential for healthy skin, bones and teeth. Prawns are an excellent source of vitamin E.

Most shellfish is naturally low in total fat and saturated fat, and only moderate in cholesterol content. That means it can still fit into a heart healthy diet.

Here’s the catch
Of course, portion control is the key. If you consume double the recommended portion of shellfish, then you must double the cholesterol content as well, which is okay as long as you are careful with your cholesterol intake for the rest of the day. It depends on how it is cooked. If it deep fried in oil, baked with butter or cooked in a coconut gravy, then the amount of saturated fats increase, which in turn increase the cholesterol levels.

Here’s the catch
Of course, portion control is the key. If you consume double the recommended portion of shellfish, then you must double the cholesterol content as well, which is okay as long as you are careful with your cholesterol intake for the rest of the day.

So, include it in moderation in your diet.

Methi Roti

Methi Roti

Ingredients:

   Wheat flour - 250 gms

   Methi leaves - 2 bunches(Cleanse it with water)

   Salt - As required

   Oil - 2 table spoons

   Chili powder - 1 pinch

   Turmeric powder - 1 pinch

   Warm water - As required to make dough

Procedure:

   Place the pan on the stove and add oil,meth leaves,chili  and turmeric powder .Stir the mixture until it is cooked

   Add to this mixture to the wheat flour which is placed in separate bowl.

   Add 2 tablespoons of oil,salt and required warm water make the dough

   Make small chapthis and serve it with gravys.

Medicinal value:

Traditional uses of methi include inducing childbirth, soothing digestive problems and treating menopausal symptoms, reports the National Center for Complementary and Alternative Medicine. In modern times, methi seeds and leaves have shown promise in treating diabetes, although additional research is needed to confirm the preliminary findings, reports the New York University Langone Medical Center.

Side Effects

Only mild side effects have been reported after taking methi, including mild gastrointestinal distress such as bloating, gas, upset stomach and diarrhea, reports the National Center for Complementary and Alternative Medicine. Long-term studies have not found any serious adverse effects even after two years of treatment with methi. In animals, methi has been shown to stimulate uterine contractions, and given the historical use in inducing childbirth, pregnant women should consult a doctor before ingesting methi leaves.

   

Chicken ball curry

Chicken ball curry

Ingredients:

     Minced chicken  - 1/2 kg

    Cinnamon - 2 inches

    Cloves - 2

    Cardamon - 2 

    Ani seeds - 11/2 teaspoon

    Medium sized onions - 2 chopped

    Ginger,garlic,cashew paste - 11/2 tablespoon

    Tomatoes -  chopped

    Finely churned coconut - 1/4 cup

    Salt - As required

    Chili powder - 11/2 teaspoon

    Coriander powder - 2 teaspoons

    Turmeric powder - 3/4 teaspoon

    Oil - 5 tablespoons

Procedure:

   Coarsely grind the minced chicken and squeeze it and keep aside (Make sure it doesn't have water).  Place the pan on the burner add oil to it.  Once the oil has been heated add Cinnamon,  Cloves, Cardamon and wait until spices releases its natural aroma.  Add onions to the spices and stir it until it become pink in colour.  After that add ginger garlic and cashew paste to it and stir it until it is cooked. In this stage add tomatoes chili , coriander and turmeric powder to the pan.  Once the mixture has been cooked, add the coconut paste to it and stir it until the mixture turned to a gravy consistency.  

     Add two table spoons of gravy to the coarsely grinded minced mixture with some coriander leaves and  little bit of salt.  Make the minced mixture into small balls and keep aside. 

     Now add two cups of water and salt to the mixture and allow it to boil.  Once the gravy is boiling, minimize the flame and add the mince balls slowly to the boiling gravy.  Keep the gravy for 20 minutes till the mince balls cooked and oil oozes out.  Garnish the curry with some coriander leaves and serve it with boiled rice.   

  


Nutrional value of chicken:

Nutrients	Amount
Basic Components
Protein	33.79 g
Water	70.81 g
Ash	1.12 g
Calories
Total Calories	223.40
Calories From Fat	79.40
Calories From Saturated Fat	22. 35
Fats
Total Fat	8.82 g
Saturated Fat	2.48 g
Mono Fat	3.44 g
Poly Fat	1.88 g
Vitamins
Vitamin A IU	105. 46 IU
Vitamin A Retinol Activity Equivalent	30.62 RE
Niacin – B3	14.41 mg
Vitamin E (alpha equiv)	0.30 mg
Folate	4.54 mcg
Minerals
Calcium	15.88 mg
Copper	0.06 mg
Iron	1.21 mg
Magnesium	30.62 mg
Manganese	0.02 mg
Phosphorus	242.68 mg
Potassium	277.83 mg
Selenium	28.01 mg
Sodium	80.51 mg
Zinc	1.16 mg
Mono Fats
18:1 Oleic	2.81 g
Poly Fats
18:2 Linoleic	1.60 g
18:3 Linolenic	0.07 g
Other Fats
Omega 3 Fatty Acids	0.11 g
Omega 6 Fatty Acids	1.68 g
Amino Acids
Alanine	1.91 g
Arginine	2.08 g
Aspartate	3.01 g
Cystine	0.44 g
Glutamate	4.99 g
Glycine	1.95 g
Histidine	1.02 g
Isoleucine	1.73 g
Leucine	2.49 g
Lysine	2.80 g
Methionine	0.92 g
Phenylalanine	1.33 g
Proline	1.53 g
Serine	1.18 g
Threonine	1.41 g
Tryptophan	0.39 g
Tyrosine	1.11 g
Valine	1.66 g

  

    

    

Thanjavur special karakuzhambu

Thanjavur special karakuzhambu  - Chickpeas , Brinjal

Ingredients:

   Small onions - 12(peel it)

   Tomatoes - 3 (Chopped)

    Small Brinjal - 7 (Chopped) 

    Chick peas - ( Soaked and cooked ) 1 cup

    Grated coconut - 4 tablespoons

    Garlic - 10(peel)

    Big lemon size tamarind - Soak it in water atleast for 15 minutes.After 15 minutes,squeeze the tamarind and take the juice.

    Sesame oil

    Chili powder - 3 spoons

    Coriander powder - 2 spoons

    Salt - As required

    Turmeric powder - 1/2 teaspoon

    Mustard 

    Curry leaves

    Fenugreek seeds

Blending process:

  Churn 1/4 of small onions with 1/4 of tomatoes and coconut in the mixer and keep it ready.

Procedure:

   Add oil to the pan,once oil is heated add curry leaves , mustard,fenugreek seeds.

   Once the above mixture sputters,add 3/4 of small onions,3/4th of chopped tomatoes,garlic to the pan and stir it

   Once the above mixture cooked,add chopped brinjal and fry till it gets cooked

   Take a bowl and add tamarind juice,churned onions,tomatoes,coconut mixture and stir it.

   Add salt,chili powder,coriander powder and turmeric powder to the above mixture which is in the bowl.

   Add this mixture to the pan and allow it to boil until it oozes out  oil.

   Garnish it with coriander leaf.

   

Karakuzhambu is ready to serve!

    

        

Malai Kofta

Malai Kofta

                                                                 

Kofta:

Ingredients:

  

Grated paneer - 1 cup

Green chilis (chopped) - 2

Coriander leaf (Chopped) - 3 table spoon

Salt - 1/2 teaspoon

Maida dough - 2 table spoons

Procedure:

   

     Add the above ingredients in the vessel and mix it well such you could make small balls out of it.Once balls are ready bake the same in the oven for 2 minutes.

Hint - You can also bake in steamer or idli rice cooker.

Gravy:

Ingredients:

Medium sized onions - 2(Chopped)

Tomatoes - 3 

Red chili - 2

Green chilis - 2

Coriander seeds - 1 tablespoon

Jeera - 1 spoon

Garlic - 3 pieces

Ginger - 1 inch

Cloves - 2 pieces

Cardamom - 1 

Cream - 4 table spoons

Kasuri Methi (Dry fenu greek) - 2 table spoons

Milk - 1/2 cup 

Procedure

   Blend1 -  Blend onions with cardamom,cloves,cinnamon,coriander seeds,jeera,green chilis,red chilis ,garlic and ginger in the mixer.

   Blend 2 - Pierce tomatoes with the fork and boil the same such that it becomes paste. 

                    Add 3 table spoons of oil in the pan.  

                    Add blend1 to the pan and  let the mixture is cooked.

                    Add blend2 to  the mixture and cook it until oil oozes out. 

                    Add milk,cream, kasuri methi(dry fenugreek leaf)  to the pan and cook until the gravy thickens.

                    Add cooked koftas to the mixture.

                    Garnish it with coriander leaves and serve it.

Delicious Malai koftas are ready !

Mutton coconut fry

Mutton coconut fry

Ingredients:

1) 1/2kg mutton (clean it)

2) Medium sized onions - 4

3) Medium sized tomatoes - 3

4) Ginger garlic & Cashew paste - 2 table spoons  

5) Chili powder - 2 spoons

6) Turmeric powder - 1/2 spoon

7) Coriander spoon - 1 spoon

8) Cloves,cinnamon - 2 inches

9) Green cardamom - 1

10) Aniseeds - 1 spoon

11) Bay leaves - 2

12) Jeera powder - 1 spoon

13) Salt 

14) grated coconut - 3 table spoons

15) Pepper powder - 1 spoon

Procedure:

1) Place the pressure pan on the stove and add 3tbsp of vegetable oil

2) Add aniseeds,cloves,cinnamon,green cardamon and bay leaves to the pan and stir it until it releases its aroma

3) Add onions and fry it until it turns to pinkish colour

4) Add ginger,garlic and cashew paste and fry for few seconds

5) Add tomatoes to the above mixture and allow it cook

6) After tomato has been cooked,add mutton to the mixture 

7) Add jeera powder,salt ,turmeric powder as soon as mutton has been added

8) Add 1 spoon of pepper powder to the above mixture and 2 cups of water

9) Close the pressure pan with the lid and wait the pan releases the steam 

10) Once pressure pan releases 3 whistles,switch off the stove and wait till the steam is completely released

11) Once the steam is completely released,open the pan and transfer the mixture to the heavy bottomed tav which is placed on the stove

12) Allow the mixture to get cooked

13) Add chilli powder , coriander powder and allow to boil until the soup thickens

14) After the above mixture cooked,check if the mutton has been coated with masala 

15) Add grated coconut to the above mixture.

16) Add coriander leaves and serve it in the bowl

Delicious mutton coconut fry is ready to serve

Delicious Vada kari

Vada Kari

Pagoda: 

Ingredients:

1) Channa dhal - 100gms

2) Ginger - 1pinch 

3) Green chillies - 2

4) Salt 

5) Onions - medium size 1

6) Oil

Procedure:

1) Closely grind bengal gram 

2) Thoroughly grind ginger,chilly

3) Cut onions and coriander 

4) Grind all 3 together

5) Add oil to tava and add the grinded mixture and take the fried pagoda

Vada kari:

Ingredients:

1) Onions -2

2) Tomatoes - 1 limited tomatoes

3) aniseed  

4) Garlic 

5) Chili powder - 3/4 spoon

6) Turmeric powder

7) Salt

8) Cloves,Cinnamom

9) Mint leaves

Procedure:

1) Add oil in the cooker.

2) Once oil is boiled,add garlic,aniseed to the oil

3) Add onions to the above mixture

4) Once onions are fried, add tomatoes.

5) Once tomatoes are cooked,add chili powder,turmeric powder,mint leaves and salt

4) Add 2 glasses of  water  and allow the above mixture to boil

5) Add pagodas once the above mixture is cooked in water.

6) Close the cooker pan and wait till it blow off steam for one whistle.

7) Open the cooker lid after 10 minutes

8) Mash few pagodas present in the cooker

9) Garnish with coriander leaves 

10) Ready to serve

Hint : If the mixture is too watery,boil the mixture even more time than specified in order to make the substance gravy.