Saturday, December 21, 2013

Chilli Parotta

Prepared Parotta – 5
Refined Oil – 1 litre
Coriander leaves, chopped


Refined Flour (Maida) – 150g
Garam Masala – 1 tsp
Readymade Chicken 65 Masala – 1 tbsp
Salt as required
Ginger and Garlic paste – 1tsp
Red food colour as required


Coconut, grated – 2nos
Cashewnuts – 35gms
Poppyseeds – 1 tbsp
Saunf - 1/2 tsp


Refined oil – 100ml
Cardamom – 1
Cloves – 2
Cinnamon – 2
Staranise – ½
Onion, chopped – 2
Curryleaves, a few
Greenchillies, chopped – 2nrs
Ginger & Garlic paste – 2 tbsp
Chilli powder – 2 tbsp
Chicken 65 Masala powder – 1 tbsp
Garam Masala powder – 1 tsp
Salt as required
Redcolour as required
Water as required

Method of Preparation

1. Prepare the batter in dosa batter consistency. Cut the parotta then dip in the batter and deep fry it in the hot oil. Once it done, take it out and drain. Again cut the fried parotta into pieces.

2. Make a thick fine coconut paste with the given ingredients.

3. Heat oil in a pan, add the cinnamon, cardamom, cloves and star anise. Add the onion, fry it in oil.

4. Add the curryleaves and green chillies. Now add the tomato, ginger and garlic paste. Fry all well.

5. Put garam masala powder, chilli powder and chicken 65 masala. Fry it, add the water now.

6. Once it starts boil, put salt. Add the food colour. Let it to boil well for a minute.

7. Add the fine coconut paste into the boiling mixture. Stir it and cook it reaches the curry consistency.

8. Heat little oil in the pan, add the small amount of prepared curry. Add the curry leaves. Mix all well.

9. Add the fried parotta pieces. Stir and toss with curry. Let the parotta pieces to coat with curry.

10. Finally add coriander leaves. Serve hot.

Tuesday, December 17, 2013

:: Radio Mirchi :: Raj Mohan - V.I.P of the Month

Saturday, December 14, 2013

South Indian Paneer 65

Oil – for deep frying
Paneer, Big cubes – 500g
Batter Ingredients as follows
Ginger paste – 2tbsp
Garlic Paste – 1 tsp
Chilli powder – 1 tbsp
Turmeric powder – ¼ tsp
65 Masala (readymade) – as needed
Salt to taste
Maida – 1 tbsp
Cornflour – 2tbsp
Lime juice – 2
MSG (Ajinomotto, optional) – a pinch
Food colour, as required


1.Prepare thick batter with the batter ingredients. Add the paneer cubes in the batter, mix nicely.

2.Allow the paneer in batter for another 15 minutes. Heat the oil in meantime, deep fry the paneer cubes.

3.Once it is fried, take out and strain well. Serve with onion rings and tangy chutney.

Friday, December 13, 2013

Degree Coffee - Kumbokonam Degree Coffee

Image Courtesy: Wikipedia

Too much drinking of coffee is a peril to brain, is one of the contradict voice about coffee. Coffee prevents from Cancer, it improves the immunity power and sweetens the intercourse, is another prospective word. Is coffee a boon or crush? Till now there is no answer for this controversial question. It is so difficult to say, the present world may not be function without coffee. Coffee makes greater impact to energize our routine life & work.

The contradict stories are there about the origin of coffee. Before the birth of Jesus Christ, Ghaffa is a part in Ethiopia (country), Africa, there Kalpha was a man who were grazing his goats. He was surprised to notice that few of his goats were moving so fresh with unusual enthusiasm. He found that his goats were eaten the red fruit which grown in the plant was the reason for the stimulation. Next day, he also tasted the same fruit and sensed the countless stimulation. This is how the coffee plant was found out, is one of the hear-say story.   

History has registered that Ethioppians were powdered the coffee pods and it was combined with meat fat. They prepared the food with this mix and were eaten. Initially the coffee was considered as intoxicated drink in Arab countries, so there was high objection to use coffee. Also that time it was banned to use. After 15th Century it was slowly introduced to other countries. Babupudaan, a pilgrim who travelled through Meccah, Yeman brought the coffee seeds to India. He first planted the coffee seeds in Chandragiri Hills in Karnataka.

Later the British people who came India made that the coffee is not only mingled with the life of Indians but also with our land. Goat grazer introduced coffee, now became one of the world’s highest consuming drink.

What is DEGREE in Coffee?

Degree is an indication to the quality of Milk. It is freshly taken milk without water, i.e., the thickness of the milk is identified by lactometer. The milk quality has to reach certain degree in lactometer that milk is good and used for making brilliant degree coffee. Boil the water in bronze filter, in that add the chicory free coffee powder and sugar into it then close the filter. Half amount of boiling milk and half quantity of brewed coffee decoction are blended forcefully in daberra cup. Surfacing bubbles and vapour emanates from daberra stimulate the veins of our body. While coffee touches your tongue, the World is dawned with zeal.

Applause coffee…. !!!!

Saturday, December 7, 2013

Dosai Bhaji Masala

Potato, boiled & Mashed – 500g
Onion, sliced – 2nrs
Green chilli, slitted – 4nrs
Curryleaves, a few
Coriander leaves, a few
Oil – 3tbsp
Mustard seeds – a few
Channa dal – a few
Urad dal – a few
Cumin seeds – a few
Asafoetida- a pinch
Tamarind extraction, thick – 4 tbsp
Sambhar powder – ½ tsp
Turmeric powder – ¼ tsp
Salt to taste

Method of Preparation

1.Heat oil in a pan, splutter the Mustard seeds, cumin seeds, channa dal, urad dal and curryleaves.

2.Add onion, fry it for few minutes till it soft. Then add green chillies, fry together.

3.Add turmeric powder, stir all around. Add the water now and bring it into boil.

4.Add salt then add potato and mix well. Let it to simmer for 2 minutes and add sambhar powder.

5.After 5 minutes of cooking, add the tamarind extraction. Simmer the mixture for another 3minutes.

6.Add asafoetida and coriander leaves. Cook it for further one minute time.

7.Serve this new bhaji masala with Dosai and enjoy.

Thursday, December 5, 2013


                 Tomato - 2nrs 

                 Salt - to taste

                Turmeric powder - 1/4 tsp

                Coriander leaves, chopped - a few


                Ghee – 2 tbsp
                Mustard seeds - 1/4 tsp 

               Sadhamudhu Masala Powder

                                        Cumin Seeds – 1 tbsp
                                        Peppercorns – 1 tbsp
                                        Toor dal – 1 tbsp
                                        Channa Dal – 1 tbsp

   Method of preparation

1.Dry roast the Sathamudhu masala powder items in pan, if you like you could use little ghee to roast. Powder the dry roast items. 

2.Heat the pan, pour water and bring it into boil. Add the tomato, turmeric powder, coriander leaves and salt in boiling water. Stir all.

3.Once it boils well and reduced slightly, add the masala powder. Mix it and now you could see the mixture reaching consistency.

4. Make tempering with ghee and mustard seeds, pour the same over the Sathamudhu.

5. Serve with rice and it is a thokku in different taste.

Note: If you are not wish to go with the hot of peppercorns, instead of this you could use the dry redchilli.