Monday, January 6, 2020

Dhaniya Chicken Roast



Ingredients 
500 gms Boneless Chicken Thigh 
1 Onion
1 Tomato
1 sprig Curry leaves
3 tsp Oil

For marinade 
4 Garlic cloves
1/2 inch Ginger
1/2 tsp Garam Masala
5 Green Chilies
Handful of Cilantro
1/4 tsp Turmeric Powder
2 tsp Yogurt
1/2 Lemon
2 tsp Oil divided
1 tsp Salt

Method
  • Make a fine paste of all the ingredients listed under marinade
  • Marinade and refrigerate chicken with marinade masala paste for 30 mins
  • Heat oil in a skillet. Add curry leaves, onions and tomato. Fry until it is completely cooked
  • Add marinated chicken and cook in low heat for 15 to 20 mins
  • Serve hot with rice, roti or parata






Friday, January 3, 2020

Vanjaram Fish Tawa Fry



Vanjaram Fish fry, undistinguished lip-smacking South Indian sea food dish customary in South Indian households and Indian sea food restaurants all over the world. 
One reason it is widely favored is for the thinly sliced steak cut meat with few bones. Most of the time is fried which is preferred over curries.

Ingredients
500 gm Vanjaram Fish, steak cut & thinly sliced
1/2 tsp Turmeric Powder
1 tsp Red chili Powder
1/2 tsp Black Pepper Powder
2 tsp Tamarind Pulp
1/2 tsp Coriander powder
1 tsp Ginger & Garlic Paste
1 tsp Salt
Oil for shallow fry

Method
  • Mix together turmeric powder, red chili powder, black pepper powder, coriander powder, tamarind pulp, ginger & garlic paste and salt. Add few tsp of water if required and mix it into a fine paste
  • Smear the masala paste on both the sides of the fish. Marinade and refrigerate for 30 min to 1 hour
  • Heat 3-5 tsp of oil on a flat pan. Fry fish on both the sides on medium heat until it turns to deep red color. Approximately 3 to 4 min on each side
  • serve hot with cucumber and onions


Thursday, January 24, 2019

Quinoa Pulav


Ingredients

2 cup Quinoa
5 tsp Oil
Dry garam masala
2 Bay leaf
4 Cardamom
4 Cloves
1 inch Cinnamon
1 Star Anise

4 Green Chilies
1 Onion
1 Tomato
1 cup Soya chunks, boiled & diced
1/2 cup Green beans
1/2 cup Green peas
Handful of Mint
4 Garlic cloves, crushed
1 knob of Ginger, crushed
3 1/2 cup Water
Salt

Method

  • Heat oil in a pressure pan. Add garam masala -  bay leaf, cardamom, cloves, cinnamon, star anise
  • Next add green chilies , onions, ginger and garlic. Saute for 2 min until onion softens
  • Then add tomatoes and mint. Saute until tomato softens
  • Add soya chunks, peas, and green beans
  • Optional step: Wash quinoa in water twice to evade raw smell of grains
  • Add Quinoa, water and salt. Pressure cook upto 2 wwhistles
  • Serve with cool raita



Nandu Masala Varuval




Ingredients

500 gms Crab
1/4 cup Sesame Seed Oil
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds
5-10 Curry leaves
5 Green Chilies
2 Onion
2 Tomato
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1 tsp Coriander powder
1/2 cup Coconut
1/2 tsp Poppy seed
Cilantro
Salt

Method

  • Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
  • Next add onions and green chilies. Saute until onion softens
  • Next add turmeric powder, red chili powder, coriander powder
  • Then add tomatoes. Cook until oil starts to leave on the sides of the pan
  • Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
  • Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
  • Turn off the heat. Garnish with cilantro 

Wednesday, January 9, 2019

ವಣ ಅವರೆಕಾಳು ಸಾರು |Vana Avarekalu Saaru


Ingredients

1 1/2 cups Dried Avarekayi
1 1/2 Onion, diced
1/2 Tomato, diced
1 small Potato, diced
1/2 Kohlrabi (navilkosu), diced
1 Brinjal, Diced
1 1/2 tsp Sambar Powder
1/2 Cup Coconut
1/4 cup Tamarind pulp
Salt
Water as needed
For tempering-
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 tsp Oil
Curry leaves

Method

  • Soak dried avarekayi in water for 12 hours

  • Heat a teaspoon of oil in pressure pan and fry onions until it softens
  • For the masala- grind fried onions, coconut, sambar powder and 1/2 cup of water to a fine paste

  • Wash soaked avarekayi in water and pressure cook for 20 minutes with 4 cups of water

  • Now add the vegetables - tomato, brinjal, potato, kholrabi to the cooked beans. Pressure cook again for upto 2 whistles

  • Add the masala to the cooked vegetables and beans
  • Add tamarind pulp

  • Add desired amount of salt about 1 tsp

  • For tempering- heat oil in a tempering bowl, add mustard, cumin seeds and curry leaves. When it splutters, pour it on the curry. 

  • Bring the curry to boil for 5 min. Serve hot with rice, chapati, mudde, dosa and idli

Tuesday, January 8, 2019

Indian Salmon Fish Fry

Ingredients

250 gms Salmon Fillets, 3-4 inch
1 tsp Red Chili powder
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Garlic powder or Garlic paste
5 tsp Oil for pan fry
Salt 

Method

  1. Mix all the dry ingredients together- red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste and salt
  2. Then marinade salmon with above dry ingredients. Gently rub the fillet with dry rub and set aside for 30 min
  3. Heat a heavy bottomed skillet or flat pan. Add 2-3tsp of oil. Gently place the fillets on the pan. 3-4 pieces. Do not over crowd the pan
  4. Fry for 3-4 minutes on each side on medium heat. Add few drops of oil in each side while frying
  5. Serve hot

Monday, January 7, 2019

Nethili Varuval


Ingredients

500gm Lake smelt/ Anchovy (Nethili) fish
1 tsp Turmeric Powder, divided
1 tsp Red Chili powder
1/2 tsp Onion powder (optional for flavoring) or Onion paste
1/2 tsp Pepper powder
1/2 cup Corn Flour
1/4 cup Tamarind pulp
Salt
1 tsp Rock Salt
Oil for deep fry

Method

Rub fish with rock salt and turmeric. Massage gently. Then wash it with water for 3 times. By using rock salt and turmeric, you can get rid of fishy smell

Mix all dry ingredients together- turmeric powder, chili powder, pepper powder, onion powder and salt
Next, add tamarind pulp  
Mix fish in the masala mixture and set aside for 30 minutes
                             
Heat oil for frying
Add corn flour to the marinated fish and mix well
Gently drop fish to the oil and fry in medium low for 2-3 minutes until it starts to turn reddish brown. Use absorbent paper to drain excess oil
Serve hot

Wednesday, November 28, 2018

Tomato and Garlic Chutney

One of my favorite accompaniment for breakfast. I first had this when my mother-in-law made this for idli at our first meeting during my wedding preparations. It is a typical Chennai accompaniment they have mostly for tiff ins.

Good part of this chutney it is preservable up-to a month or so.


Ingredients

10 Garlic Cloves, peeled
1 kg Tomatoes
6 Curry leaves
1/4 cup Canola or Sesame seed oil
1/2 tsp Red Chili powder
1/4 tsp Asofetida (Hing)
1/4 tsp Turmeric powder
Salt

Method

  • Grind garlic to a coarse paste and pure tomatoes. Don't add water to both these ingredients
  • Now, heat oil in a heavy bottomed pan. 
  • Add Garlic, curry leaves and hing. Saute for a minute
  • Next add turmeric. Stir for 20 sec. Let the turmeric color seep into the oil
  • Next, add tomato puree. Mix well. Cover the pan and cook for 20-30 min until oil separates from pan
  • Then add red chili powder and salt. Saute for another 15 min on low heat
  • Let it cool and don't cover the pan. 
  • Store it in a glass container and refrigerate

Wednesday, November 21, 2018

Chicken Onion Curry

Serving- 5

Ingredients

1 Whole Chicken, cut into medium sized pieces
1 Onion, finely chopped
1/2 tsp Turmeric powder
1 tsp Chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
4 tsp Oil
Salt
1 cup Water

For Masala 1
1 tsp Oil
1 Onion, finely chopped
2 Red Chillies

For Masala 2
6 Garlic cloves
1 small piece Ginger
2 stick Cinnamon
4 Cloves
4 Cardamom
1 Star Anise
1/2 tsp Poppy Seeds
1/4 cup Coconut,

Method


  • Heal 1 tsp oil in a pan. Fry onions until it turns brown. Add chilies and saute for few seconds. Grind them to a fine paste
  • Next, grind all the ingredients listed under "Masala 2" to a fine paste. Add water as needed. Set aside
  • Next, heat oil in a pan. Add onions and saute until it softens. Then add chicken, turmeric powder, chili powder, garam masala powder and coriander powder. Cook for 10 minutes. 
  • As meat cooks, add previously ground "Masala 1" and "Masala 2" paste. Add salt
  • Cook for 30-40 minutes


Brinjal Pulav




Serving - 4

Ingredients

200 gms Brinjal, diced
2 cups Basmati rice, soaked in water
4 tsp Oil
2 Bay Leaf
2 sticks Cinnamon
1/2 tsp Black Jeera
4 Cloves
4 Cardamom
4 Garlic cloves, crushed
1 Onion, thinly sliced
5 Green Chilies
1/2 tsp Red Chili powder
3 cups Water
Salt

Method

  • Wash and soak rice in water

  • In a pressure cooker, heat oil. Add bay leaf, cinnamon, cloves, black jeera and cardamom. Leave for a minute

  • Add onions, garlic and green chilies. Saute until onions softens

  • Then add red chili powder
  • Add brinjal and mix well. Leave for 2 min
  • Add rice, water and salt. Mix well
  • Pressure cook for 2-3 whistles

  • Serve hot


Plain Onion Rava Upma





Servings- 3-4

Ingredients

2 cups Rava
4 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
1 Onion, thinly sliced
4 Green Chilies, slit
5 Curry leaves
1/2 tsp grated Ginger
4 Cups Water
Salt

Method

  • Roast rave in a heavy bottomed pan in medium-low heat until rava starts to turn brown color. Then set aside



  • Heat oil in same pan. Add mustard seeds, cumin seeds, urad dal and channa dal. Let it turn light brown


  • Add onions, curry leaves, green chilies and ginger. Saute until onions are fully cooked
  • Add water and salt. Bring it to boil
  • Now slowly add rava and stir in one direction. Mix well

  • Cover the top and cook for 3-5 min.

  • Serve hot

Friday, June 8, 2018

Ambur Brinjal Biryani

An easy comforting veggi-delight for a weekday dinner!!



Ingredients

3 cups Seeraga Samba Rice or Basmati rice
10 small Brinjal, cut in half lengthwise
1/4 cup Oil
3 Bay Leaf
2 small sticks Cinnamon
6 Cloves
2 Star Anise
1 tsp Black Jeera
8 Green Chillies, slit lengthwise
1 Large Onion, thinly sliced
Handfull of Mint chopped
1/2 Lemon Juice
4 Cups Water
Salt

For the masala 
4 Red Byadagi Chilli
6 Cloves of Garlic
1 small piece of Ginger
6 Cardamom
2 tsp Fennel seeds
1/2 cup Water

Method

  1. Wash and soak rice in water. Set aside
  2. Grind all the ingredients listed under masala into fine paste. Then set aside
  3. On a heavy bottomed skillet, heat oil until smoky. Add these together - bay leaf, cinnamon, cloves, black jeera and  star annise
  4. Then add green chillies and onions. Saute until onions sweat
  5. Then add brinjal. Saute for a minute
  6. Then add the masala paste. Mix well. Cover the skillet and cook until brinjals are half cooked about 8 minutes
  7. Then add these -  water, salt, mint and lemon jucie. Bring it to boil
  8. Reduce the heat. Then add the rice. Mix well. Cover the skillet and cook in low flat for 15 to 20 minutes. Turn off heat and set aside for another 10 minutes. 
  9. Serve with cool cucumber raita 

***Tips and success factor ***
(Do not add more water, otherwise rice becomes musshy. The success of this recipe depends up how long rice soaks in water and cooking rice in low heat)

Tuesday, April 5, 2016

Ompudi | Khara Sev



Its a mommy's favorite recipe. Crispy noodle strands made with besan (chickpea flour) is a perfect tea time savory snack. In south India they are called ompudi becuase it is flavored with caraway seeds. Most popularly it is called as sev. 

Its the most common garnishing ingredient in Indian chats and they are not complete without topping of sev. 

My mom usually makes this snack in large batches. It takes very less time to prepare and cooks very fast. With proper storage it can last for up-to a month. 


Ingredients

3 cups Besan (chickpea flour)
1/2 tsp Ajwain (caraway seeds)
1 tsp Red chili powder
1/4 tsp Asafoetida (hing)
2 tsp Melted Ghee
Salt
Water
Oil for deep frying


Method


  • Blend ajwain into fine powder

  • In a large mixing bowl, mix together besan, ajwain, red chili powder, asafoetida, ghee and salt



  • Add water in small batches to the besan mixture and mix together to form a sticky dough  (*** Note -  you can use spoon to make dough for less messy)

  •  Grease the sev maker. Load the besan dough until it fills up the cylinder. And close the cylinder

  • Heat oil until it is moderately hot on medium heat 
  • Press the handle of sev maker and gently drop the noodle strands in oil in circular motion. Fry in medium heat until oil bubbles go away (*** Note -  Flip the sev only once. Flipping more than once will break the sev)

  •  Use an absorbent paper to drain excess oil
  • After sev cools down, store it in a air tight container