Ven Pongal

Preparation
1)Cook green gram/moong dhal and rice by adding 3 cups of water and required amount of milk in a pressure cooker.

2)Add salt and turmeric powder to it and cook.

3)Heat ghee and oil in a pan.

4)Fry all the other ingredients and mix it well with the rice and moong dhal.

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Tips
Serve hot with sambar and chutney. ]]> http://secretoftaste.com/vegetarian/venpongal.html/feed http://secretoftaste.com/non-vegetarian/tandoorichickentikka.html http://secretoftaste.com/non-vegetarian/tandoorichickentikka.html#comments Sun, 07 Oct 2007 07:26:11 +0000 admin http://secretoftaste.com/non-vegetarian/tandoorichickentikka.html

TandooriChickenTikka

3) Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.

4) Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

5) Thread the chicken onto skewers, leaving a 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

6) Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.

7) Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.

8.) Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.
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Tips
Note:
1. It is better to serve the Total Dish in Very Hot Condition on a Wooden platter as in Picture ]]> http://secretoftaste.com/non-vegetarian/tandoorichickentikka.html/feed http://secretoftaste.com/non-vegetarian/tandoorichicken.html http://secretoftaste.com/non-vegetarian/tandoorichicken.html#comments Sun, 07 Oct 2007 07:17:14 +0000 admin http://secretoftaste.com/uncategorized/tandoorichicken.html

Tandoori Chicken

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.**********************************************************
Tips
Serving Suggestions: Serve Immediately with: Onions, Tomatoes, Lemons, Green Chillies, Lettuce, and Cucumbers. (As shown in picture above.)
Degree of Difficulty: Easy
  ]]> http://secretoftaste.com/non-vegetarian/tandoorichicken.html/feed http://secretoftaste.com/vegetarian/maida-dosa.html http://secretoftaste.com/vegetarian/maida-dosa.html#comments Thu, 04 Oct 2007 07:40:32 +0000 admin http://secretoftaste.com/vegetarian/maida-dosa.html Description:Dosas made with maida or all purpose flour (Plain Flour)
Ingredients
Allpurpose flour(Maida) - 2 cups
Onion(chopped) - 1 no
Coriander leaves - 1/4 cup
Green chillies - 4-5 nos
Coconut pieces - 1/2 cup
Ginger - 1/2 tsp
Soda Bicarb - very little
Ghee - 1/4 cup
Salt - As reqd

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Preparation
1)Mix together maida, soda bi-carb, onion, coriander, chillies, coconut pieces, ginger and salt along with sufficient water.
2)Heat dosa tawa and spread a ladle full of the above batter onto it.
3)Spread out the batter and sprinkle ghee on top.
4)Remove when cooked on both the sides.
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Tips

Ingredients
Parboiled rice 1/2 Kg
Blackgram 1/4 Kg washed
Salt to taste
Water desired

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Preparation
Soak Rice for 6 hours and black gram for 4 hours.Grind this separately in a mixie or grinder.While grinding add water until the paste becomes uniformly fine.Dont add to much water.Mix the two paste with salt, stir it and keep it for 8 hrs for fermentation. When ready to use stir it.Spread any edible oil on the idle maker and pour the mixture.Put the idle make into the cooker and cook for 2 minutes.Serve hot with chutney or sambar

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Tips
Serve with with Sambar,chutney. The sambar for Breakfast and Sambar for Lunch (Rice) is Different and cooked in different way

Ingredients
Raw rice powder - 1 glass
All purpose flour(Maida) - 1 glass
Sugar(powdered) - 3/4 glass
Coconut milk(thick) - 1 no
Eggs - 2 nos
Oil for frying
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Preparation
1)Beat the eggs well.

2)Mix together eggs, sugar, rice powder, maida and coconut milk well.
The consistency should that of dosa batter.

3)Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.

4)Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.

5)Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)

6)Once slightly golden brown, turn and cook the other side.

7)Remove from the oil and place them on a tissue paper.

8)At a time, you can make 3-4 achappams or more depending upon the size of the vessel.

:- Mould made of beelmetal is the best to make achappams.
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