Showing posts with label Pondicherry Cuisine. Show all posts
Showing posts with label Pondicherry Cuisine. Show all posts

Tuesday 9 July 2013

Baked Fish and Potatoes

baked fish

Ingredient:
  • White Bass Fish - 1
  • Potato - 2 (chopped round shape)
  • Tomato - 2 (sliced)
  • Fresh Parsley - Chopped finely
  • Roasted minced garlic - 1 tablespoon
  • Garlic pods - 5
  • Fresh ground peppercorns - 1 table spoon
  • Rubbed thyme - 1 tablespoon
  • Extra virgin olive oil - 3 tablespoon
  • Half Fresh Lime
  • Salt as required
Method:

1. Turn on to the bake mode and Preheat oven 400 deg Fahrenheit.
2. Wash the Fish with fresh water and dry it with paper towel.
3. Grease the baking pan or aluminium foil pan with unsalted butter.
4. Arrange the chopped potatoes in the pan and pour 2 tablespoon of olive oil over the potatoes.


5. Arrange sliced tomatoes on the potatoes and sprinkle some salt and peppers.
6. Add some chopped parsley and garlic and toss all the ingredients once.


7. Now put the pan into the oven and bake for 15 minutes.
8. Take out the pan and turn the potatoes by using fork and keep it in the oven for another 15 minutes.
9. Stuffed the fish with minced roasted garlic, dried thyme, some salt and pepper.
10. Keep the fish into the pan and squeezes half lime and add 1 tablespoon of olive oil on it.
11. Bake for another 20 minutes ( check with fork if the fish cooked well)
12. Finally, garnish it with fresh parsley and Serve hot!

baked fish


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Tuesday 2 July 2013

Egg Fried Rice


Egg Fried Rice

Ingredients :
  • Cooked Basmathi rice -  2 cup
  • Egg - 4
  • Chopped carrot - 1 cup
  • Chopped beans - 1 cup
  • Green peas - 1 cup
  • Sweet corn - 1 cup
  • Chopped onion - 2
  • Ginger garlic paste - 1/2 tablespoon
  • Soy sauce - 1 tablespoon
  • Crushed pepper - 1 tablespoon
  • Green chillies - 4 (slitted)
  • Salt to taste
  • Cilantro - handful
Method :
  1. Heat oil in large pan, add onions, slitted green chillies and sauté for 1 minute.
  2. Add ginger garlic paste and sauté for 2 minutes.
  3. Add all the vegetables with some salt and fry for 5 minutes.
  4. Add soy sauce and pepper, sauté untill the spice blends into the veggies.
  5. Add cooked basmathi rice into the pan and fry it for about 5 minute.
  6. Meanwhile, beat the eggs in separate bowl with a pinch of salt.
  7. Heat oil in separate pan and pour the egg mixture and wait till the egg is cooked well
  8. Add  the scrambled egg into the rice and fry for about 3 minutes.
  9. Finally garnish it with some cilantro and serve hot with any semi gravy dish.
Egg Rice


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Wednesday 26 June 2013

Crispy Chicken 65


Chicken 65


Chicken65

Ingredients:
  • Chicken drumsticks - 4 piece ( or boneless piece)
  • Chilli powder - 2 tablespoon
  • Garam masala - half tablespoon
  • Lime juice - 1 tablespoon
  • Curd - 1 tablespoon
  • Ginger garlic paste - half tablespoon
  • Corn flour - 1tablespoon
  • All purpose flour - 1 tablespoon
  • Salt to taste
  • Refined oil
Method:
  1. Wash the chicken with turmeric and slit it on both sides
  2. Mix all the above ingredients in a bowl with little amount of water
  3. Put the chicken into the paste, mix well and marinade it for 1 hour in refrigerator.
  4. Heat the oil in pan and fry the chicken till it turns crispy and reddish brown colour.
  5. Serve Hot !

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Tuesday 25 June 2013

Fish Podimas Indian Style


fish podimas


Ingredients:
  • Refined oil
  • Tilapia fish  
  • Fennel seeds - 1 table spoon
  • Fennel seed powder - 1 tablespoon
  • 2 onions - chopped 
  • Garlic - 8 pods
  • Green chilli- 4 
  • Chopped ginger - half tablespoon
  • Curry Leaves
  • Turmeric power - half tablespoon
  • Chilli powder - 1 tablespoon
  • Salt as required
Method:
  1. Wash the fish and boil it in separate vessel.
  2. Drain the water, then smash the fish with some salt, chilli powder, turmeric powder and fennel seed powder. Mix well and keep aside.
  3. Heat oil in pan and add fennel seeds, slitted green chillies, curry leaves, garlic pods, ginger and sauté for about 3 minutes.
  4. Add onions and fry till it turns golden brown.
  5. Add Fish mixture into the pan and stir constantly.
  6. Add some oil and cook until the raw smell goes away.

[Continue reading...]

Wednesday 19 June 2013

Scrambled Eggs with Mushrooms

Scrambled Eggs with Mushrooms

Ingredients:
  • 1 bowl of chopped mushroom ( Any variety)
  • Chopped Bell peppers (orange,red,yellow)-  each one cup
  • 2 tablespoon of milk
  • 5 Eggs
  • Salt
  • Olive oil
  • Cilantro
Preparation time: 10 minutes
Cooking time       : 15 minutes

Method:
  1. Heat 2 tablespoon of oil in saucepan and stir the mushroom with a pinch of salt for about 5 minutes.
  2. Add chopped bell peppers and saute for 3 more minutes.
  3. Scramble the eggs in separate bowl , then add milk and salt to it.
  4. Pour the egg mixture in the pan and stir it constantly under reduced flame until the eggs are cooked well.
  5. Finally, garnish it with cilantro 
  6. Serve with white sauce or toasted bread. 
Scrambled Eggs Mushrooms




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Tuesday 18 June 2013

Vegetable Pulav Indian style


Ingredients
  • 2 cup of Basmathi rice
  • Bay leaf
  • cloves
  • cardamom
  • 2 Big onions- thinly chopped
  • Ginger garlic paste
  • 1 cup of green peas
  • 1 cup of carrot- finely chopped
  • 1 cup of sweet corn
  • 1 cup of broccoli- chopped ( instead we can use cauliflower)
  • peppersoy 
  • sauce
  • 1 tablespoon of lime juice
  • Cilantro
  • salt
  • ghee - 3 spoonsfull
  • refined oil 
Preparation time: 10 minutes
Cooking time:       20 minutes
Method
  1. Soak the basmathi rice (long grain rice) in water for 15 minutes and then drain the water. 
  2. Heat the oil in Pressure cooker and add bay leaf, cloves and cardamom. Saute for half to 1 minute. 
  3. Add sliced onions and saute for 3 minutes after which add ginger garlic paste. Saute for 3 more minutes.
  4. Add all the chopped vegetables, a pinch salt and pepper for taste and then fry it for 10 minutes in simmer.
  5. Add 1 tablespoon of soy sauce and saute for 5 min for the salt and spice to blend with the vegetables. 
  6. Add 4 cup of water and add  lime juice. Check for the salt and pepper taste after adding the water.
  7. Increase the flame and wait till the water boils. Add rice, ghee and close the cooker with its lid. 
  8. When the steam starts to arise, put the weight on the lid and wait for 1 whistles and then turn off the flame.
  9. Keep the pressure cooker aside for some minutes until all the steam settles down and finally add some cilantro. 
  10. Serve hot with Raita.


Notes:
  • For 1 cup of basmathi rice add 2 cup of water ( 1:2 ratio)
  • Lime juice helps to avoid stickiness in rice


[Continue reading...]

Wednesday 22 August 2012

Fish Gravy with Salmon (Meen Koyumbu)

Ingredients 
Tamarind - one lemon size
Fish pieces - half kg
Onion -1
Tomato -1
Garlic -  five to six tooth
Vadavam - one tbsp
Green Chilly -1
Turmeric powdre- 1 tbsp
Chilli Powder - as required
Danniya Powder - 1 tbsp
Salt to taste
For Mixture
Soak a lemon size Tamarind in water until soft.Then crush it enough so as to make a paste draining in the tamarind juice. Then filter the tamarind juice separately .To it add, chilli powder, green chilli, turmeric ,pepper and a little salt

Preparation
  1. Put some oil in the large pan.After it is hot, put the vadavum still it sizzles in oil.
  2. Add finely chopped onion,tomato , garlic tooth and sauté for few minutes until the mixtures is cooked well
  3. To the above mixture , add the tamarind and chilli mixed water .Let them all boil together till the color changes dark
  4. Now add the fish pieces to the boiling mixture.
  5. Serve hot after done

[Continue reading...]

Sunday 13 May 2012

Potato and Peas Masala



Ingredients
Potato - 5 to 6 large ones 
Peas - 50 gms (soaked for the whole night)
Onion (medium-size) - 2
Tomato(medium size) -1 
Garlic pods - three crushed
Green Chilli - 1
Red Chilli Powder - 2 tbsp
Turmeric powder - 1 tbsp
Sunflower refined Oil - 2 tbsp
Salt as per requirement
Vadavum - one tbsp ( its a dried mixture of mustard )onion,garlic,curry leaves,cumin and jeera )

If you don't have Vadavum ,you can use the ingredients in the mixture .

Preparations 

  • Halve the potatoes and cook them until soft with little turmeric and salt.
  • Then put some oil in the pan and temper with vadavum ,garlic and curry leaves(optional).
  • To the above, add the onions,tomato and green chilli and saute until everything is cooked well
  • Now add the cooked potatoes , peas ,chilli powder and salt and cook  till everything mixes well.
  • Pour little oil finally so as to reach a fine consistency
  • Serve hot.
[Continue reading...]

Saturday 12 May 2012

Ladysfinger Sambar -Vendakai Sambar





Ingredients:
1 cup of Sambar dal
½ tsp of turmeric powder
A small lime sized ball of tamarind
10-15 ladysfingers(vendakai), each cut into 3” pieces
Tomato -1
Salt-to taste

To temper,
Refined oil as per requirments
½ tsp of mustards
½ tsp of urad dal
2 pinches of hing/perunkayam
10-15 small sized pearl onions/chinna vengayam/ulli
3 green chillies slit lengthwise
A stalk of curry leaves/karuveppilai
Cilantro/kothamalli

Preparation:
First, cook sambar dal along with little turmeric &salt  in a pressure cooker with water until the dal becomes soft.Till then, fry the ladyfingers on a pan with little oil.Also, soak aside the tamarind until all the juice is visible.

Then, temper the ingredients  given above and saute them well.After the onion turns golden brown, add tomatos and fried ladysfinger.Saute them for a minute .Then add, cooked sambar dal ,and chilly powder .Cook all for 5 mintues.

Finally add, the turmeric water and little coconut paste and boil for some more 5 minutes .

Serve Sambar with cilantro and curry leaves for taste.

***

[Continue reading...]

Tuesday 25 October 2011

Pondicherry Chicken Fry - Kozhi Varuval


Ingredients 
Chicken pieces - half kg
Onion -1
Tomato -1
Ginger-Garlic paste -2 tbsp
Curry leaves - two to three leaves or more
Cinnamon sticks -2 pieces
Bay Leaves - 2 small leaves
Green Chilly -1
Jeera powder - 1 tbsp
Chilli Powder - 2 tbsp
Salt to taste 
Preparation
  1. Put some oil in the large pan.After it is hot, put few cinnamon sticks ,bay leaves and jeera powder and simmer for few minutes.
  2. Then add  finely chopped onion,tomato ,green chilly ,curry leaves ,ginger-garlic paste and sauté for few minutes until the mixtures is cooked well
  3. Add to the above mixture, chicken pieces and add the chilly powder and salt to taste.
  4. After the chicken is cooked well ,add little oil and let it almost all water vapors so that the final results produce an awesome taste.

[Continue reading...]

Sunday 23 October 2011

Pondicherry Chicken Gravy ,Kozhikarri Koyambu

Ingredients 
Chicken pieces - half kg
Onion -1
Tomato -1
Ginger-Garlic paste -2 tbsp
Curry leaves - two to three leaves or more
Cinnamon sticks -2 pieces
Bay Leaves - 2 small leaves
Green Chilly -1
Jeera powder - 1 tbsp
Chilli Powder - 2 tbsp
Danniya Powder - 1 tbsp
Coconut grinded - 1/2 cup
Almond paste(optional)
Salt to taste
Preparation
  1. Put some oil in the large pan.After it is hot, put few cinnamon sticks ,bay leaves and jeera powder and simmer for few minutes.
  2. Then add  finely chopped onion,tomato ,green chilly ,curry leaves ,ginger-garlic paste and sauté for few minutes until the mixtures is cooked well
  3. Add to the above mixture, chicken pieces and add the chilly powder and daniya powder.
  4. Add two cups of water and  some salt to taste
  5. After the chicken is cooked well ,finally add grinded coconut and cook for more 5 minutes till they all mix  together to give a fine taste.

Note: You can also add a little grinded Cashew to the gravy to get a different yet elegant taste.
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Sunday 9 October 2011

Pondicherry Cuisine - Chicken Briyani (Kozhi Briyani / Vankozhi Briyani)

Chicken Briyani (Kozhi Briyani / Vankozhi Briyani)
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Pondicherry Cuisine - Murungakai Sambar (Drumstick Sambar)

Ingredients:

1 cup of thuar dal
½ tsp of turmeric powder
A small lime sized ball of tamarind
2-3 drumsticks, each cut into 3” pieces
tsps of homemade sambhar powder or store bought of your choice
Salt-to taste

To temper,
A tbsp or refined oil
½ tsp of mustards
½ tsp of urad dal
2 pinches of hing/perunkayam
10-15 small sized pearl onions/chinna vengayam/ulli
3 green chillies slit lengthwise
A stalk of curry leaves/karuveppilai
Cilantro/kothamalli
[Continue reading...]

Pondicherry Cuisine -The foods the Pondicherrians loves

"Lover of Spices " is one term coined for the people of Puducherry. They are hot, delicious and make use of many Ayurvedic system of food preparation. The anti septic properties of many of these spices are slowly been revealed  to other western countries and India has the pride of using them for centuries. Few spices that are very commonly used in everyday cooking in their kitchen are

Turmeric : It is a natural antiseptic and antibacterial agent with an active ingredient called Curcumin. Adding turmeric to the food proves beneficial for many health conditions like Leukemia, Cancers, Alzheimer disease and speeds up healing of wounds. Turmeric is a natural  pain-killer and cox-2 inhibitor

Ginger : The therapeutic properties of Ginger makes it the favourite medicine for  many ailments in India.It helps alleviating high blood pressure, helps in digestion and relieves motion sickness .This spice has high level of gingerol and protease which are high anti-infalmmatroy compounds. It has anti-viral properties and provides an excellent cure for colds and flu

Garlic: Garlic is a "wonder drug"in phytotheraphy and has been extensively used in "stinking rose" treatment in herbal medicine. Being a powerful natural antibiotic ,it helps in lowering cholesterol and helps in digestion.

Cumin seeds: Cumin is been used since antiquity for many of its health benefits, carcinogenic properties as well as used as a traditional herbal remedy. Ask any Pondicherry people about it and they will have a lot of stories to tell you. It is one of the spice used in"Patti  Kai Vaithiyum"


Curry Leaves:A perfect remedy for promoting hair growth preventing aging and whitening of hairs. It is also used in treatment of osteoarthritis by decoction ( boil the leaves in water, cool and drink for a month).  It is yet another natural gift from Nature.


I would be taking more than three pages to explain the benefits of Indian (Pondicherry) spices, so for now I'm presenting you few famous food preparations using these spices. Make yourself comfortable with its exotic tastes 



Vegetarian Dishes
DRUMSTICK & BRINJAL SAMBAR    POTATO AND PEAS MASALA
LADYS FINGER SAMBAR     LADY'S FINGER FRY (Vendakai varuval)
KIRAI SAMBAR    GREENS KOOTHU (Kirai koothu)
VAZHATHANDHU SAMBAR    VEGETABLE KURMA
CARROT AND BEANS SAMBAR   VEGETABLE PULAV
VEGETABLE GRAVY    RASAM
GARLIC KOYUMBU    CUMIN KOYUMBU
THOYAVIL    KADAPPA


Non-Vegetarian Dishes
CHICKEN BRIYANI CHICKEN GRAVY CHICKEN FRY
CRISPY CHICKEN 65         FISH PODIMAS SCRAMBLED EGGS WITH MUSHROOM
EGG FRIED RICEMUTTON GRAVYMUTTON SAMBAR
MUTTON FRY MUTTON BRIYANIMUTTON CHOPS
BRAIN /LIVER FRY PRAWN KOYUMBUPRAWN FRY
EGG MUTTON CUTLET EGG FRIED RICE PRAWN THOVAYIL
CRAB KOYUMBUCRAB FRYFISH BAJJI
PRAWN BAJJI CRAB BRIYANI CHICKEN LOLIPOP


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