On Your Finger Tips

Tuesday, June 26, 2007


Ingredients :
Black Chana Dal - 1 Cup
Raw Banana - 1
Corm/Sooran/Chena - 100 grms
Chili Powder - 2 Tbsp
Turmeric - 1/2 Tsp
Salt - As Required
Whole Black Pepper - 2-3 Tbsp
Jeera - 1 Tsp
Grated Coconut - 1/2 Cup
Curry Leaves - 1 Strand

For Tempering :
Mustard Seeds - 1 Tsp
Whole Red chilies - 2-3
Curry Leaves - A few
Grated Coconut - 2-3 Tbsp
Coconut Oil - 1 Tbsp

Method :
1) Soak the Black Chana Dal over night.Cut the vegetables in to small square pieces,wash well.
2) Pressure cook the chana Dal and the vegetables with 1 Tbsp chili powder, turmeric and water till everything is immersed.
3) Mean while grind whole black pepper,grated coconut and jeera with very little water,just enough to grind them.Please note,the you should not grind it to a smooth paste.Grind such that,the pepper gets split in to pieces and the coconut gets crushed and gets mixed with the rest of the ingredients.
4) After you remove the pressure cooker lid,transfer it in to a vessel,add salt,1 Tbsp chili powder and curry leaves,let boil for some time.
5) When boiling add the crushed mixture and boil till it becomes thick.Check for taste and add if needed anything.Remove from gas and keep aside.
6) In a pan,add 1 Tbsp Coconut oil,When the oil gets hot,add the mustard seeds.Wait until it splutters,then add the curry leaves,split whole red chilies in to 2-3 pieces and grated coconut.Fry well till the coconut turns to dark brown colour.Transfer this to the kootttu curry mixture.Mix well and serve with hot steaming rice and sambar.

Thursday, June 21, 2007


Ingredients :

Chicken Legs - 7-8 pieces
Garlic, peeled and finely chopped - 4-6 Big
Ginger, peeled and finely chopped - A Small Piece
Fresh parsley leaves, finely chopped - A Handful
Green chilies, finely chopped - 5-7
Curry leaves, finely chopped - 2 Strands
Pepper powder - ¼ Tsp.
Garam masala - ¼Tsp.
Chili sauce - ½ Tsp.
Soy sauce - ½ Tsp.
Worcestershire sauce - 1 Tbsp
All-purpose flour - 2-4 Tbsp
Cornflour - 2-3 Tbsp
salt - 1/2 Tsp
Red food coloring - 2 Pinch
Egg - 1
Oil - To deep fry

Method :

1) Put all the chicken legs in a bowl. Add all the above ingredients except oil. Mix well. Keep aside for 1 hour to marinate.
2) After an hour is up, heat oil in a wok. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Drain on clean kitchen paper napkins. Serve hot.

Monday, June 18, 2007


This is my entry for the Coffee's "MBP June",for the theme"Going Lite". All the snacks I had prepared was over and my Hus was like, whats with coffee today???From long,I had bookmarked Kodubale from "Foodies Hope" by Asha.So thought of preparaing it for my Hus and for the MBP.Because of this Theme and Event,I prepared this for my husband ;-)

I have made a slight change by adding Jeera and instead of chili flakes,I used chili powder when compared to the Original Recipe.

Ingredients :
Plain flour - 3 cups
Rice flour - 1 cup
Hot oil to mix - 1/4 cup
Salt - 1-2 Tsp .
Jeera - 1 Tsp
Chili powder/Chili flakes(optional) or crushed pepper corns - 2 Tbsp
Enough water to knead

Method :
1) Heat enough oil to deep fry the kodubale.Keep aside 1/4 cup oil separately to mix with the flour.
2) Mix all the above with hot oil,adjust the salt and spices,knead well with just enough water to make a thick dough.Do not make it too soft.
3) Take a lump of dough,roll into 1/2" thick rope,break off 4" pieces and roll each around your index fingers to make circles.If you want to make bigger circles with longer ropes,it's fine too.Repeat the process to finish with the remaining dough.
4) Deep fry until done,don't over fry.If you have added chill pd,it will be reddish when fried,without it they look lighter or golden.Cool before you store.Store it in a air tight container.

Friday, June 15, 2007


Ingredients :

Idlis - 5-6 (Your choice,like wise vary the other ingredients for more quantity)
Chili Powder - 1 1/2 Tsp
Turmeric Powder - A pinch
Salt - As Per Taste
Oil - For Shallow Frying
Method :
1) Cut the Idlis in to 2 pieces,marinate it with chili powder,salt and turmeric.
2) Heat a non stick thawa,pore 2-3 Sp oil,when the oil is hot enough,put the Idli pieces and fry well on all sides.Add oil whenever required.Idli fry is ready.Its a very easy and tasty snack,brunch,breakfast whatever you want to name it,It goes well with all.Its a very good idea to use up the left over idlis.I like it spicy,if you are not a spice lover,reduce accordingly.

This is my entry for WBB#12- Spice it Up! ,which is conducted by Trupti of "The Spice Who Loved Me"

Wednesday, June 13, 2007


Ingredients :
Fish (Any,I used King fish) - 1/2 Pound
Chili Powder - 1 - 1 1/2 Tbsp
Turmeric Powder - A Little
Salt - As Per Taste
Ginger-Garlic Paste - 1 Tbsp each
Oil - For Frying(As Required)

Method :
1) Cut,clean and wash the fish.Marinate it with chili powder,salt,turmeric,ginger and garlic paste.Keep aside for 1/2 hour.
2) In a non stick pan,pour 2-3 Tbsp of oil.Once the oil gets hot,put the fish pieces and fry well on either side adding little by little oil whenever required .While frying top it with some curry leaves and sliced onions.It will add a different flavour and will be very tasty.That's it,my Mother's Simple Fish Fry is ready to be served with hot steaming rice and curry.

Thursday, June 07, 2007


Ingredients :
Muringa Ela/Drumstick Leaves - 1 Bunch
Mustard Seeds - A little
Urad Dal/Black gram (split) - 1/2 Tbsp
Whole Red Chili - 1
Uncooked Rice - 1 Tbsp
Curry Leaves - A Few

Grind Together :
Grated Coconut - 1 Tbsp
Garlic - 4-6 Flakes
Salt - Little
Chili Powder - 1/2 Tbsp
Just till the garlic break and all the ingredients get mixed well.

Method :
1) Remove the leaves from the branches,soak in water for some time.Wash well,squeeze and drain out all the water and keep aside.
2) In a pan,add 1 Tbsp oil,add mustard,after it splutters,add the urad Dal,whole red chili(cut in to 2-3 pieces) and rice.
3) Fry well till the rice pops up and becomes golden in colour,add the curry leaves and fry for a minute.
4) Add the drained leaves,ground mixture and a pinch of salt.Mix well and cover and cook.Do not add any water to it.In between keep stirring and when dry transfer it to a bowl.Serve with hot rice and Dal.
This is my entry for ARF/5-A-Day #74 from Sweetnicks.
Recipe Source : My Mother

Tuesday, June 05, 2007


Ingredients :
Boneless chicken - 1/2 Pound
Red Chili powder - 1/2 Tbsp
Turmeric - A Pinch
Salt - As Required
Ginger-Garlic Paste - 1 Tbsp Each
Red Colour - A Pinch
Tomato Sauce - !/2 Tbsp
Soy Sauce - 1/2 Tbsp
Vinegar - 1 Tbsp
Sugar - A pinch
Cloves - 2-3
Cinnamon - 2
Cardamom - 2-3
Coriander Leaves - A Handful
Oil - As Required

Grind Together :
Onion - 1 Big
Ginger - A Medium Piece
Garlic - 4-6

Method :
1) Cut the chicken in to small cubes,wash and marinate with chili powder,turmeric powder,salt,ginger-garlic paste and little colour.Keep for 1/2 hour.deep fry it.
2) In a Pan,add some oil,put the ground paste,Cloves,Cinnamon,Cardamom and fry well till the raw smell goes off.
3) In another pan,add 1/2 Tbsp oil,Tomato sauce,soy sauce,red chili powder,salt,sugar,vinegar and colour one by one and mix well.
4) In the first pan when the raw smell goes off add step 3 mixture to this and fry till oil floats.
5) When the oil starts to float,add the fried chicken pieces and mix well.Put chopped coriander leaves and serve hot with Fried Rice or chapati.You ca choose it to be dry or little gravy according to your taste.
Recipe Source : My Sister