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Tuesday, December 21, 2010
Hi Friends, I have found one web site that is www.embsystechnology.com; they are doing final year project and automation.
No:15, Krishna Nagar,
No:15, Krishna Nagar,
Thursday, December 9, 2010
It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking. Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.
In my last blog, I really disappointed the non-veg lovers by showing a vegetarian fish. That was the case for the people at home too. So when Yesterday when I heard a voice ”Uyir Viral Meen Venumamma”, I ran to open the door and I saw a lady with a big shopper bag in her hand. Seeing her, I thought that I have misheard and asked her again what she was having. She replied that it was the live viral fish. Though I know that live viral fish is available in this part of tamil nadu during this month, I have never seen them live. Sometimes I have heard my husband after returning from the fish market telling that he got live fish. As he brings home the cleaned fish, it was the first time, I am seeing this live. Though it was Saturday and we don’t cook non-veg that day, I was eager to see and get the live ones. I asked for the price and she told that it is 160 Rs per kg. I had no idea of the price and simply told her “Oh, why this much costly”. Hearing me she suddenly got angry and told me,” I will give the whole thing free if you can get cheaper than this” and also that she is giving it for this price just because her husband caught it from a pond and she has no means to store it. I said Ok Ok and she opened the bag. Inside the bag 7 to 8 live fishes were playing inside a plastic bag filled with water. She took 2 big fishes and tried to keep them in the balance several times, and the fish jumped out of it each time. She caught it and kept it again and again. After 5 minutes she lost patience and asked me to bring a plastic bag. She put the fish inside the bag and weighed fast. She asked me” Are you going to cook today”. I said “No”. She asked me to bring a bucket with water, I thought the water was for cleaning but she put the fish inside that and asked for money. Now I understood why she put the fish in the bucket and I told her that, I want the fish to be cleaned and I can store it in the refrigerator. She went on arguing why, I want to refrigerate when I have a chance to have real fresh ones. The whole scene of me catching the live fish next day in my hand and running with it, and trying to kill it and clean it came into my mind and I laughed for myself and leaving my pride told her that, I don’t know to clean that fish.
This is yet another chettinad delicacy which is known world wide for the spicy chettinad masala taste blended well with the tender chicken. In this type of chicken curry, pepper plays a major role in providing the hot taste needed. I have seen so many recipes of pepper chicken in the net and in most cases they use just pepper for the hot taste. But in the authentic chettinad preparation, half the quantity of chili powder used normally is used and for the remaining part pepper is used. It should be remembered that the crushed pepper should be added at the end to retain its wonderful flavor. Chicken is well known for curing cold and the role of pepper during cold need no mention. So this curry will be a blessing in disguise for those suffering from cold. In chettinad preparations chicken is never marinated. I guess this was because nattu kozhi which was used those days will take time to cook and the masala gets enough time to get absorbed in the chicken. Now we use broiler chicken and this gets cooked within 10 minutes.
Chicken-1/2 kg ,Big onion (nicely chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon
Fennel seeds-1 teaspoon
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon
turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.
This is yet another Chettinad delicacy which I suppose is unique in this area alone.The speciality of this lamb curry is that the real taste of mutton is fully brought out with out using any masala.No ginger garlic paste or coriander powder or chili powder used.The hot taste needed is brought out from red chillies used as such.One has to taste this curry to be aware of the real taste of lamb curry which is supposed to be the king of all other meat.The smell which came out from my kitchen today while I was cooking this afternoon was so wonderful that it attracted my neighbors even and they started asking me whether they can come home for lunch. As the prices of this meat has skyrocketed nowadays, that we want to increase the gravy with less meat using masalas. Moreover now a days all of us have become calorie conscious and we don't want to have just the meat alone which is highly fatty.But those who are young and can afford to have little fat content now and then should really try to taste this.For bachelors this preparation is very easy as no grounded masala is needed.
Lamb meat(bone less) -300 gms
crushed ginger-small piece
Oil-3 table spoons
Fennel seeds-1 teaspoon
Cut the meat into small pieces,wash and keep aside.In a pressure pan or small cooker season the curry with the items given in 'to season'. Now break the chillies into halves and add to the oil. Sault for a minute Now add the crushed ginger,onion and garlic pieces. Sault them well.Add the tomato pieces also and saute.Finally add the meat along with turmeric powder and Sault well for 6 to 7 minutes in low fire.Once the meat pieces have changed color and oil comes on top add the salt needed and mix well.Add 3/4 cup of water,mix well and close the cooker.Cook for 10 minutes.After the pressure releases,open the cooker and transfer the contents into a kadai and cook till the water content if any in the curry gets dried up.You can always switch off when you get the consistency you desire.Usually this curry is made little dry so that it go well with rasam or curd rice
Tuesday, December 7, 2010
Muttai Barotta. Brotta. Thin Barottas. Plain n Simple Barotta. Home-made Barotta.
All Purpose Flour - 1 cup
Baking Soda 1 pinch
Baking Salt 1 pinch
Dalda/Vanaspathi - melted 1 cup
Egg Whites 1-2
Warm Water for Kneading - 1/2 cup
Working Flour - 1 fistful.
Bring flour, salt, baking soda + salt togather in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of melted dalda to it. Leave thsi set up for 2 hours. Cover the dough with damp cloth. Now make equal parts out of it. Make them into fine fissure less roundels. Knead them like you do for chappathis/tortillas. Make it too thin as possible. If the kneading goes out of shape...dont panic. Make it thin. Now to this thinnest layer.....run few spoons of melted dalda and spread evenly, sprinkle some working flour on it. Sprinkle evenly. Now take a sharp knife and cut them like thin strips. Maybe each thin strips should be like 1/2 an inch thickness. Well now pile up all the stips one above the other. Get me? The working flour acts like buffer....so they don't stick too hard together. Once piled up everything. Make a twist...make them like roundels again.(Get me like you do for layered chappathi) Knead this roundels again with uniforn thickness. Repeat the same for all the remaining dough too. Heat an iron skillet, run few spoons of gee, toast the barottas till they are done. Now place these barottas in wide plate, using both hands, slightly fluf it...while they are still warm. Thats it. Enjoy with Egg curry or Salna.
Saturday, December 4, 2010
The Quail is called 'Bater' in Hindi. We call it has 'kaadai' or 'Goudhari' in Tamil. (Of course both are entirely different species )Quail is a small type of bird that belongs to the Pheasant family. There are two species of quail in India; the black-breasted quail found in jungle (Coturnix Coromandelica) and the brown-coloured Japanese Quail(Coturnix Coturnix Japonica) which is bred for meat or the one used for commercial Quail production. Until few years ago it was a game bird, hunted for pleasure and meat. Now it has been commercially cultured everywhere. The commercially cultured species are Japanese varieties called Couturnix quails. Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae, or in the family Odontophoridae. The Old World species (Europe, Africa, Asia) . The New Worldquails(endemic to America) are not closely related, but are named for their similar appearance and behaviour. Anyways...as far as I get some quails here at Oxford, I am fine with any species!:) According to gourmets, it is tastier than chicken. The breast and legs are considered delicacies. The meat is more gamier in taste! Besides taste, meat promotes good body and brain development in children. Best balanced food for pregnant and nursing mothers! The skin is so thin and less in fat content (very low calorific value) but more of phosphorylation. So no worries of Cholesterol! When compared to chicken meat(in raw) we get the following results: When Quails have 73.93% moisture, chicken has 73-87%. Quails have 20.54% of protein compared with 20.66%. Fat 3.85% while for chicken 3.61%. Carbohydrate is so less 0.56% while chicken has 0.78%. Minerals account about 1.12% has chicken has 1.08%. Doesn't this sound amazing! I know some of you are thinking very intelligent now....what is the great difference, right! Hey imagine the size of the quails and chicken, please! This is the first time I spotted some frozen quails in Walmart. Although not exactly like Indian Peasant bird(kaadai/kowdhari). It was at least mid-sized bird. I thought of charcoal grilling them after a nice rub with Indian spices.
Since it was so cold outside....decided to put them in an oven. So to get away with raw garlicky odour...was pan roasting them for a while...before taking it to the oven. And imagine what...it was half cooked by the time. So concluded as Pan-Roast! Doesn't that sound nice!
Wednesday, December 1, 2010
Quails 1-2 chopped to bite size
Chili powder 1 spoon
MSG 1 pinch
Soy sauce 2 spoons
Ginger-garlic paste 1 spoon
Egg whites 1
Lemon juice few spoons
Corn flour 4 spoons
Oil for deep frying
Curry leaves fried to garnish
Garlic 6-8 chopped & fried to garnish.
Marinate meat with all the ingredients mentioned above(except oil & garnish items). Let this sit for about 2 whole hours. Heat oil in a wok. When it comes to smoky hot...deep fry them quickly for about 2-4 minutes. Garnish with curry leaves and garlic. Enjoy as a snack/appetizer