Kanava Karuvadu curry (Squid dry fish curry)

Kanava karuvadu  otherwise called as Kanava dry fish or Squid dry fish is mostly
popular in the coastal regions of tamilnadu.This is one of a kind delicacy food
which always reminds me of my childhood days.This goes well with hot plain
rice or sambar rice or rasam sadham.My mom makes it really good.I took
the photos as she was preparing it.

mmmm............the aroma  itself will make us hungry.

Ingredients:
Kanava Karuvadu - 1/2 lb
Red Onion - 1
Tomatoes - 1
Garlic pods - 7 (optional)
Chilli Powder - 4 teaspoon
Turmeric Powder - 1 teaspoon
Ginger Garlic paste - 1  teaspoon
 Salt - little

 Step 1 :
 Soak the dry fish in hot water  and cover it with a lid.Let it rest for 30 - 45 minutes.

Step 2 :
After 45 minutes,clean the dry fish thoroughly.

Step 3 :
Then chop it into small pieces and marinate it with chillie powder,tumeric powder and ginger garlic paste.
Let it rest for 30 minutes for all masalas to penetrate into the kanava to get the deep flavour.

Step 4:

 Heat oil in a pan .Add onion and garlic pods. Saute it until it becomes translucent.Then add the tomatoes.

Step 5 :
Once the tomatoes are cooked ,add the marinated kanava  and saute it.

Step 6 :
Now add some water and close it with a lid until the kanava is cooked.

Step 7 :
Once in a while open the lid and saute it with a laddle.Leave it covered and cook it until the oil seperates.

Step 7:

YUM!!!!!! here you go....Enjoy it with hot plain rice or sambar or rasam sadham.

Dinner Roll / Bun

Ingredients :
All purpose flour - 3 to 31/2 cups
Warm water - 3 Tablespoons
Active Dry Yeast - 2 1/2 teaspoons
Sugar - 1/4 teaspoon
Milk - 3/4 cup
Butter - 1/4 cup (1/2 stick)- cut into chunks
Salt - 1 teaspoon
Sugar - 1/4 cup
Egg - 1

Step 1:
Place warm water in small bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5 to 10 minutes or until mixture starts to foam around edges.

Step 2:
Place milk and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.

Milk Mixture (Milk + Butter)

Step 3:
Combine 1/4 cup sugar and salt in large bowl.

To this add milk mixturer and mix well.Add egg; beat at medium speed until well mixed. (Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.)

  Add yeast mixture; continue beating until well mixed.

Step 4:
Add 2 cups flour; beat until mixture is smooth.Stir in enough remaining flour with a spatula, 1/2 cup at a time, until dough is easy to handle.Let dough rest 5 minutes.

Step 5:
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Add more flour if dough is sticky. Place into greased bowl; turn greased side up.

Step 6:
Cover; let rise in warm place until doubled in size (45 to 60 minutes). (Dough is ready if indentation
remains when touched.)

Step 7:
Punch down dough. Divide dough in half. Cut each half into 9 equal pieces.
Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise until almost doubled in size (30 to 45 minutes)

Step 9:
Heat oven to 350ºF. Bake for 12 to 14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired. 

Spicy Muzhu Kozhi Roast / Spicy Stuffed Chicken Roast

Since turkey is too big for our family i always prefer chicken.Last year i made this Spicy Whole Chicken Roast for thanksgiving and it was a big hit.Ever since then no turn back.......it comes out perfectly spicy ;) delicious with a crispy spicy crust outside and tenderly juicy inside.......YUM !!!!!!! i almost feel hungry now.

Ingredients :-
For Marinating :
Whole Chicken – 1 medium
Lemon – 1
Red Chilly powder – 2 Tablespoon ( i used chicken 65 powder)
Ginger Garlic paste - 2 Tablespoon
Turmeric powder – 1 teaspoon
Curd - 1 Tablespoon
Salt – to taste

For Stuffing :
Boiled Egg – 2
Onion sliced – 1 ( i used red onion)
Green chillies slit- 3 ( i used thai chillies)
Curry leaves – a sprig
Ginger-Garlic paste – 1 teaspoon
Red chilly powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder - 1 teaspoon ( optional)
Coriander leaves chopped – 1/2 cup
salt – to taste
Oil – as needed

Step 1:
Mix the spices given for marination and make it a paste.( add little water if necessary)

Step 2:
 Clean the chicken.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.
Apply the paste all over the chicken both inside and outside.Cover it well with a plastic wrap and refrigerate it overnight or for atleast 2 hrs.( i refrigerated overnight)

Step 3:
Heat oil in a pan and  saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add chillie powder,corriander powder,turmeric powder,garam masala powder and fry it in medium heat for 2 -3 minutes or until everything is blended together.Add salt , mix together.Sprinkle some water.Finally add the boiled egg ( sliced half),and fry for few more minutes.Switch off the heat and keep this aside.

Step 4:

Fill the stuffing in the chicken cavity.

Step 5:
Preheat the oven to 350  F .
Drizzle very little oil on the chicken and cook it for 15 minutes uncovered.
Then cover it with an aluminium foil and cook it for 30 minutes.
Flip the chicken ( for the other side to cook),Drizzle little oil on the surface of the chicken  and cook for another 45 minutes.

YUM!!!!!!!!! its done. Very juicy ,Very Flavouful.Enjoy!!!!!!!!!!!!!!

Crumb Cake - The Old Fashioned way

    

Crumb cake is one of my all time favourites.I’m so excited to share it with you today! With this recipe, there are plenty of crumbs to go around for everyone and the recipe perfectly balances the amount of crumbs with the amount of cake underneath.Unlike normal cakes this is light and less sugary.A piece of this cake with a cup of hot coffee is a made for eac
Ingredients:
For cake:

• 1 1/4 teaspoons active dry yeast
• 1/4 cup buttermilk
• 1/4 cup warm regular milk
• 1/4 cup plus 1 tablespoon sugar
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoons salt
• 1 large egg (at room temperature for 30 minutes)
• 3/4 teaspoons vanilla extract
• 3/4 stick unsalted butter, cut into tablespoon pieces and softened slightly

For crumb topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 sticks  cold unsalted butter, cut into small pieces
• 1 teaspoon vanilla

Step 1:

Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes

Add 1 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add buttermilk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel Let dough rise  at warm room temperature until doubles in size, 1 1/2 to 2 hours.

Step 2:

Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.

Step 3:
Butter a  baking dish or pan.

Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.

Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again  at warm room temperature, 1 to 1 1/2 hours.

Step 4:
Preheat oven to 350°F.

Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes

Enjoy it with a hot cup of coffee. YUM!!!!!!!!!!! :)