Saturday, May 23, 2015

Jalebi Meen Kulambu | Meen Kulambu Recipe | ஜிலேபி மீன் குழம்பு | Chef R...

OOOHHHH !!! What is tasting in this week on #FoodTape, aYouTube Food Channel ???

We bring the mighty #JalebiMeenKulambu with amazing taste. This #Jalebi #Meen #Kulambu is in simple style and free from #Coconut.

Check out the recipe in Tamil #HD ----> https://youtu.be/2JsYo6OcqwM

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Many more to come !!!!

Monday, May 11, 2015

Mushroom Gravy | Mushroom Gravy Recipe | Chef Raj Mohan Recipes | காளான்...





Mushroom Gravy (Without Coconut), have a look and dish out the yummy Mushroom Gravy to rock your mates

Hotel Sambhar - How to make Hotel style Sambar by Chef Raj Mohan recipes





Hie , my dear lovely Food Tapers. Thank you so much for your grand support to my videos. Here is the video of Hotel Sambhar --> https://www.youtube.com/watch?v=8Py0LSHBZgE



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Mutton Chukka Recipe


Mutton Chukka

How to get the real hotel taste in Mutton Chukka ?

To Temper
Gingelly Oil – 50ml
Mustard Seeds – ½ tsp
Urad dal- ¼ tsp
Dry Redchilli – 2nrs
Curry leaf – a few

To Prepare Mutton Chukka
Boiled Mutton – 500g
Ginger Paste- 1 tbsp
Garlic Paste – 1 tsp
Shallots, Chopped – 100g
Tomato, Chopped –  1nr
Chilli Powder – 2tbsp
Coriander Powder – 1tbsp
Turmeric Powder – ½ tsp
Cumin Powder – 1tsp
Black Pepper Powder – 1 tsp
Salt to taste

Method of Preparation :

1.    Take much care to boil the mutton, do the regular boil to cook the mutton pieces along with Chilli powder – 1 tbsp , Coriander Powder – 2tbsp, Turmeric Powder – 1/2 tsp, Pepper Powder – 1tbsp,  Cumin powder – ½ tsp, Chopped Onion - 1, a little salt and lime juice- 1.

2.    Heat gingelly oil and temper. Add chopped shallots, fry it till golden. Add the tomato, stir well.

3.    Add the chilli powder, coriander powder, turmeric  powder. Mix it well till the tight rogan emerge on top.

4.    Add salt and boiled mutton with mutton stock water. Boil it and stir occasionally.

5.    Once the Mutton is dried out nicely, add the cumin powder and black pepper powder.

6.    Mix it all nicely. Serve hot.

Monday, March 30, 2015

FISH PICKLE / MEEN ACHAR / MEEN URUGAI / Fish / Prawans/ Shrimps Pickle



Fish Pickle

Fish, (Cut into cubes) – 1 Kg
Refined Oil –200ml (to fry the fish)
Vinegar – 500ml
Turmeric Powder – 3/4 tsp
Chilli Powder – 3tsp
Salt – to taste
Sugar – 1/2 tsp

To Temper
Coconut Oil – 50ml
Mustard Seeds – 1/2tsp
Fenugreek seeds –1/4 tsp
Garlic Cloves (Cut it into thin slices) – 10nrs
Ginger, chopped – 10 gms
Green Chilly, chopped – 2 nrs
Curry leaf – a few
Turmeric Powder – ½ tsp
Chilli Powder – 2 tsp

Pickle Masala
Fenugreek Seeds – ¼ tsp
Jeera Seeds – ½ tsp
Pepper corns – 1tsp

Method of Preparation

1.     Cut the fish into thick pieces. Prefer the fish with less bone. Prepare the marinade out of Turmeric powder, chilli powder and salt. Put the fish in marinade, mix it well and set aside for half hour.
2.      Shallow fry the fish piece once the marination period is over.

3.      Use the same oil which is here used to shallow fry the fish to pop the tempering ingredients. Do it in slow flame and it should not turn the ingredients to burn. After the tempering is done, add the chilli powder and turmeric powder. Mix it.

4.      Add the fried fish pieces in it, stir gently in the masalas. Add the Vinegar now, also add salt and Sugar. Mix all gently. 

5.      Dry roast the pickle masala ingredients, powder it finely. When the vinegar starts to give bubble, add the pickle masala powder (3/4 tsp). Stir and take it away from fire.

Note: You can use the same recipe for the preparation of any other Seafood pickle (Prawns sardines, anchovies, Seer fish etc.,). You can do either shallow fry or tawa fry the fish.

Use the airtight container for the storage. Do not mix it frequently while you store it. Use the single spoon to take the pickle. These tips help to increase the shelf life of Fish pickle.

Sunday, March 8, 2015

How to make HomeMade Paneer | Indian Cheese

PANEER  --> is a star food ingredient in Indian Cooking…. Many of them are eager to receive different Paneer recipes also the good procedure to make the HomemadePaneer. May be the below stuff will be helpful to the readers :)

 
1. Use the fresh thick milk to prepare paneer. Do not use already boiled milk for making the paneer (this may be the remaining milk that you have used to prepare Tea or Coffee

2. Roll boil the milk well before you add the lemon juice or Vinegar for milk separation. Once you added the milk separation agents, mix it well and bring the milk into slow flame.

3.  You could add little curd & a pinch of salt along with the lemon juice / Vinegar to separate the milk. This method helps to get the soft texture paneer.

4. Once the milk is separated, use muslin cloth to strain out the whey water. Press out the water from strained milk solids.

5. Keep some weight over the milk solids for one hour to give the firm shape. This time the milk solids must be in the same muslin cloth.

6. Wrap the paneer with damp cloth and keep it in refrigerator to get the soft, chewy and fresh paneer. Cut the paneer into cubes whenever we needs in the cooking.

7. Quality of the milk is most important to produce the good texture Paneer. Usually the Paneer made of Packed milk in India is in chewy texture.

8. Quantity ---> Milk  - 1 litre, lemon juice - 2tbsp, Curd - 3tbsp, Salt - a pinch

PANEER BUTTER MASALA recipe video @ http://youtu.be/BPjCuIXgzcg

PANEER RECIPES @ www.chefrajin.blogspot.in   www.foodily.com/chefrajmohan
 

Friday, January 9, 2015

Meen Kulambu I Meen Curry I Araichu Vitta Meen Curry I Masala Varutharac...







Today's update in ‪#‎FoodTape‬ is out now in Tamizh, Here we are giving you the dish name ---> ‪#‎MASALAVARUTHARACHAMEENCURRY‬ / ‪#‎ARAICHUVITTAMEENCURRY‬ . Have a look of matching ‪#‎CoconutMasala‬ over fresh catch (Fish). Spread the authentic yummy flavour now in your today's fish preparation.



Select HD, Click here  ----> https://www.youtube.com/watch?v=ZbBbQ51KQr4&list=UUASkAfljO16bIi3i_uXF-8A



‪#‎LIKE‬ -- ‪#‎SUBSCRIBE‬ -- ‪#‎SHARE‬ !!! and be a part of our Culinary Journey ::)

Thursday, January 8, 2015

Thursday, December 25, 2014

COOKER MUTTON BIRIYANI / MUTTON BIRYANI VIDEO by Chef RAJ MOHAN (Very Si...





The long cooking process of Biriyani is curtailed now in the form of‪#‎COOKERMUTTONBIRYANI‬,the power of ‪#‎Biryani‬ in our feast is majestic. Let's rock your audience with the mouthwatering Biryani by the handsome simple style recipe video of ‪#‎ChefRAJMOHAN‬. Subscribe ‪#‎FOODTAPE‬  - www.youtube.com/user/chefrajmohan

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Tuesday, December 16, 2014

Paneer Butter Masala recipe / Paneer Makhni recipe by Chef Raj Mohan @ ...







Click the link to view -- http://youtu.be/BPjCuIXgzcg  --- > How many of you like the #PANEERBUTTERMASALA

Watch the master favourite Indian food recipe for all of us-- #BUTTERPANEERMASALA is out now first time in Tamil @ you tube food channel #FOODTAPE by Chef Raj Mohan, click the below link to watch,,, hope you have happiee cooking with me

Meen Kulambu / Meen Curry / Fish in Tamarind Curry by Chef Raj Mohan - (...



Here the recipe video of FISH CURRY in FoodTape, Have a look into the video to dish out the simple yummy Indian Fish Curry today, Watch here -------> https://www.youtube.com/watch?v=pKyp_nIABh8&list=UUASkAfljO16bIi3i_uXF-8A

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Tuesday, October 21, 2014

Gulab Paniyaram



Raw rice- 1 kg
Parboiled rice – 1/2kg
Urad dal- 200g
Jaggery – 50g
Salt – a little
Sugar syrup – 3 litres
Soda salt – ¼ tsp
Method of Preparation

1.   Soak the raw rice, parboiled rice and urad dal separately. Grind the raw rice, parboiled rice and urad dal separately into smooth batter.

2.      Combine the batter in a vessel. Add broken jaggery, salt and soda salt in the batter, mix all well.

3.     Pour the batter into the Paniyara chatty and cook it. After the paniyaram is prepared, it is soaked in sugar syrup for about 10 minutes and serve.

Diwali Chicken Gravy



Chicken – 1 Kg
Small onion – 150g
Tomato – 60g
 Mint leaves – 5g
Green chillies – 3gms
Ginger paste – 15g
Garlic paste – 10g
Chilli powder – 3tsp
Turmeric Powder – ½ tsp
Garam Masala powder – 1 tsp
Salt to taste
To grind the masala
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Coconut, gratings – 100g
Cashewnuts – 30g
Tempering
Refined oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.

Method of preparation:

1.     Sauté shallots, mint leaves and tomato well, grind it. After the tempering is done, add the grinded shallot and tomato mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it all together. Add the masala powders one by one.

2.  Pour the water and bring it to boil. Add the chicken and salt. In the meantime, fry the ground masala ingredients in kadai with little oil. Slightly fry and make it into fine paste.

3.     Add the coconut paste into the gravy now. Simmer and cook till it gives good aroma and consistency.

Vacha Mutton Biriyani



Basmathi rice, boiled – 1 kg
Mutton, boiled – ½ kg
Shallots, chopped – 50g
Tomato- 2nr
Mint leaves – a handful
Chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Ginger paste – 1tsp
Garlic paste – 2 tsp
Thick Curd – 3 tbsp
Salt to taste
To prepare Special Masala
Pepper corns –3tbsp
Cumin seeds – 1/4tsp
Fennel seeds – 1 tsp
Cardamom – 4nr
Kalpasi – 1 tsp
For tempering – Cinnamon, Cloves & Ghee – 4tbsp

Method of preparation:

1.     Dry fry the special masala ingredients and powder it finely.

2.     Do the tempering then add the shallots. Fry shallots till golden colour.

3.    Add the tomato, make the shallot and tomato to combine well. add ginger and garlic paste. Put the masala powders one by one now, stir continuously till oil ooze out from mixture.

4.     Add the mint leaves, salt and curd. Mix well. Add the special masala powder now. Combine it in gentle fire.

5.     Once the masala mixture get mild thick, add the boiled basmathi rice. Mix it well till masala coats in rice, put mint leaves on top and take it out from fire.