Jul 7, 2020

Horse-gram & Barnyard Millet Sevai







“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.

Here is the recipe-

Ingredients
—————
200 gms Horsegram Vermecelli
200 gms Barnyard Vermecelli (or choose any kind)
 4 tsp oil
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp Channa dal
6 Green chilies (Cut lengthwise)
A sprig of curry leaves
1 small onion (finely chopped)
1/4 tsp turmeric powder
Juice of 1 lemon 
Salt per taste 
Water ( to cook vermecelli)

Method
———-
  • Heat water in a large pot.
  • Add 1/2 tsp salt and 1 tsp oil.
  • Bring water to boil.
  • As the water starts to boil, add vermecelli and cook for 2 minutes.
  • Use a large strainer and drain water completely. Set aside cooked vermecelli.
  • Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside. 
  • In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order. 
  • Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
  • Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined. 
  • Garnish with coriander leaves and peanut.

Shrikhand




Ingredients
——————
500 ml Yogurt made from whole milk
3/4 cup Powdered Sugar
1/4 tsp Cardamom Powder
Few strands of saffron
Mint leaves

Method
————
First line a strainer or a colander with cheese cloth. 
Pour yogurt on the strainer.
Fold the edges of the cloth together and gently squeeze.  Let it rest for 2-3 hours until water starts dripping from cloth. 
Remove hung curd and transfer it to a separate bowl. 
Add sugar and cardamom.
Whisk it with an electric beater for 2 minutes until all ingredients are well combined.
Transfer to serving bowls and refrigerate.
Serve chilled with saffron and mint garnished on top.

Jun 8, 2020

Senai Kizhangu Fry | Eddos Tawa Fry




Ingredients
250 gms Eddos 
2 tsp Rice Flour
1 tsp Chili powder
Salt per taste
1/4 tsp Turmeric powder
Oil for Pan frying

Method
  • Cook eddos in a pressure cooker with water upto 2 whistling sounds
  • After eddos has cook, drain water and peel the skin. Slice each root into small discs and set aside
  • In a separate bowl, mix together rice flour, chili powder, salt and turmeric powder. Add 4 tsp of water and make a smooth paste
  • Take a small portion of the spice paste and apply it on sliced eddos. Repeat the process for remaining eddos
  • Heat oil in a pan. Add 2 tsp of oil. When oil is smoky hot, place eddos on pan and fry on both the sides. It take 2 minutes on each side on medium-low setting. Add more oil to make it crispy
  • Serve hot

Jun 1, 2020

Schezwan Stir Fried Squash & Broccoli







Ingredients
4 tsp Oil
3 tsp Garlic
1 small Red Onion (diced)
3 cups of Squash (diced)
3 cups of Broccoli florets
2 tsp Store bought Schezwan sauce
2 tsp Dark Soy Sauce
1/2  tsp Black pepper powder
Salt
1/2 tsp Corn Starch mixed with 2 tsp of water

Method
  1. Heat oil in wok. Add garlic and saute for 30 sec until lightly brown
  2. Add red onions, squash and broccoli. Saute under high heat for 3 minutes
  3. Add schezwan, soy sauce, pepper powder, salt and corn starch. Mix well until well combined. Continue to saute for 3 minutes


Pudina Pulav | One pot pressure cooker recipe under 30 minutes









Ingredients
2 cups of Basmati rice (washed and soaked in water for 15mins)
1 small sized Onion (thinly sliced)
1 large Bay Leaf
Juice of 1/2 Lemon
5 tsp Oil
3 cups of Water
Salt

For maslala 1
   7 cloves of Garlic 
   1 inch piece of Ginger
   4 Cardamom pods
   1 inch piece of Cinnamon
   7 Cloves
   6 Green Chilies
   2-3 tsp of water

For masala 2
  2 handful or 1 large bunch of Mint 
  2-3 tsp of Water

Method
  1. Grind all the ingredients into a coarse paste listed under "Masala 1" and set aside
  2. Heat oil in a pressure pan. Add bay, when it starts to splutter, add onions. Saute until onions are wilted about 3-4 minutes
  3. Add ground "Masala 1" paste. Saute until masala get aromatic and oil starts to separate
  4. Add water, salt, lemon juice. Continue to simmer
  5. Add rice and continue to simmer
  6. Grind mint listed under "Masala 2" and pour the contents into the pressure pan
  7. Mix well. Cover the pressure pan and cook until 2 whistling count
  8. Serve hot



Veg Pulav | One pot pressure cooker recipe










Ingredients
2 cups Basmati rice ( washed & soaked in water for 15 mins)
5 tsp Oil
2 tsp Crushed Ginger & Garlic
1/2 cup Chopped Green onions
1/2 cup Chopped Mint
3 Green chilies (slit lengthwise)
3 cups of Diced Vegetables (potato, carrot, peas)
2 Bay leaf
2 sticks of Cinnamon
5 Cloves
3 Cardamom
1 Marati moggu
1 Black stone flower
3 Mace
1 tsp Sambar powder
Juice of 1/2 Lemon
3 cups of water
Salt

Method
  1. Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
  2. When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
  3. Add diced vegetables. Saute for a minute
  4. Add sambar powder. Mix well until well combined about 30 sec
  5. Add water, lemon juice and salt. Continue to simmer
  6. Then add basmati rice. Mix well
  7. Cover the pressure pan with lid. Cook upto 2 whistling sounds
  8. Serve hot

May 20, 2020

Pudina Chutney




Ingredients
2 tsp Oil
5 cloves of Garlic (roughly chopped)
4 Green Chilies (roughly chopped)
1 inch piece of Tamarind
1/2 cup Coconut 
1 large bunch or 2 handful of Mint
1/2 tsp Salt
For seasoning
   1 tsp Oil
    1/4 tsp Mustard seeds
   1 Red chili 

Method
  • Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
  • Add tamarind, saute for just few seconds
  • Then add mint. Saute until mint starts to wilt
  • Add coconut. Saute until coconut starts to turn light brown color
  • Remove off from heat and cool 
  • Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
  • As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
  • Serve it with Indian breakfasts, breads, sandwich and tacos

May 18, 2020

Veg Egg Bhurjji





Ingredients
2 tsp Green Chilies (finely chopped)
2 tsp Garlic (finely chopped)
1 large Onion (finely chopped)
1 cup of Cabbage (finely chopped)
1 cup of Carrots (finely chopped)
3 cups of Spinach (finely chopped)
2 cups of Mushrooms (diced)
6 Eggs
Dry spice powders
   1/2 tsp Garam masala powder
   1/4 tsp Turmeric powder
   3/4 tsp Coriander powder
   1 tsp Chili powder
   1 tsp Store bought Mutton masala powder
Salt per taste
3 tsp oil

Method
  • Heat oil in a skillet. Add garlic and chilis. Saute for 30 sec
  • Then add onions. Saute until onions are wilted
  • Then add cabbage and carrot. Cook for 2 minutes
  • Then add spinach and mushrooms. Saute for 2 minutes
  • Then add dry spices powders - garam masala powder, turmeric powder, coriander powder, chili powder and mutton masala powder. Mix well util well combined
  • Add salt per taste. Mix well
  • Add eggs. Stir until until eggs starts to thicken and no liquid eggs remain. 
  • Serve with steamed rice and Indian bread

Veg Coconut Kurma









Ingredients

1 large or 1 cup of Carrots (diced)
2 small or 2 cups of Potatoes (diced)
1 cup of Green beans
1/2 Onion (finely chopped)
1 tsp Coconut oil
2 tsp Crushed Garlic
5 Green chilies (cut lengthwise)
1 can or 14 oz or 3 cups of Coconut Milk 
Whole dry spices
   1 Bay leaf
   1 inch stick of Cinnamon
   3 Cardamom (crushed)
   5 Cloves
Dry spice powders
   1 tsp Red Chili powder
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder
1 tsp Rice flour
1 1/2 tsp Salt
3 cups of water

Method
  • Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
  • Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
  • Then add garlic and green chilies. Saute until garlic starts to turn golden brown
  • Then add onions. Satue until onions start to wilt
  • In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
  • When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
  • Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
  • Also add rice flour water + salt and mix well
  • Also add cooked veggies with vegetable stock
  • Add remaining water and bring kurma to boil until oil starts to float on top
  • Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more

May 15, 2020

Sponge Idli | Made from Idli Rava








Ingredients
3 cups Idli Rava
3/4 cup Urad Dal
1/4 cup Poha
3 tsp Sabudana (tapioca pearls)

To steam Idli
    Salt per taste
    1 tsp Eno

Method
  • Wash all the above ingredients mentioned above with water separately. 
  • Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
  • After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
  • Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
  • Remove the batter from the grinder and set aside. 
  • Next grind poha and sabudhana. Grind for 2 minutes.
  • Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
  • Remove the batter from the grinder. 
  • Now, mix together all the batter until well combined. 
  • Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
  • You can refrigerate up to 7-10 days 
To make idli-
  • Add salt and eno to the fermented idli batter. Mix well at room temperature. 
  • Heat water 2-3 inches deep in idli cooker.
  • Pour batter in idli moulds or idli plate
  • Steam in cooker for 12 minutes. Remove from the cooker
  • Allow idli to rest for 2-3 minutes
  • Dip a flat spatula in water and remove the idli's formt the mould
  • Serve hot

May 5, 2020

Pav Bhaji











Ingredients

For making Bhaji
      3 tsp Butter
      2 Potatoes
      2 Carrots
      2 Tomatoes (puree)
      1 Onion (finely chopped)
      1 tsp Garlic paste
      Dry spice powders
            2 tsp Pav bhaji masala (store bought)
            1 tsp Coriander powder
            1 tsp Red chili powder
            1/4 tsp Turmeric powder
            1/2 tsp Garam masala powder
            Salt per taste

For the side & toppings
      1 large Onions (finely chopped)
      Lemon wedges
      Small bunch of Cilantro (finely chopped)
      Butter cubes

For Pav (Indian Bread)
      1 pack of  Hawaiian Rolls or Hot dog buns or Brioche Buns
      Butter for toasting

Method

Making bhaji

  • Cook potatoes, carrots and pinch of turmeric powder along with 3-4 cups of water in a pressure cooker for 2-3 whistles. Reserve the water.
  • Heat butter on a skillet. Add garlic and onions. Satue until it is golden brown.
  • Add tomato puree. Cook for 2-2 minutes
  • Add all the dry spice powders - pav bhaji masala, coriander powder, red chili powder, turmeric powder, garam masala powder, salt per taste. Mix well
  • Add boiled vegetables - potato and carrot. Use a potato masher to mash all the ingredients. Add 2-3 cups of reserved water from boiled vegetables. Continue to mash all the ingredients until they are well combined. Turn heat to low and cook for 5-10 minutes.
  • Top it with 1 tsp butter 
Making Pav
  • Heat 1/2 tsp of butter on a flat pan. Toast buns inside and out until it is golden brown
For Plating
  • Traditionally in fast foods or street foos use a steel plate which has compartments to serve this dish.
  • Arrange toasted pav, bhaji, onions, cilantro, lemon wedges and butter in separate containers.
  • Serve bhaji on a plate. Top it with lemon juice, onions, cilantro and a small cube of butter. Dip buns in bhaji and relish it



Mint Tilapia Tawa Fish Fry



Ingredients

500gms Tilapia fillets
Oil for pan fry

For Fish Masala
    1 small bunch Mint
    4 cloves Garlic
    1/2 inch Ginger
    3 Green Chilies
    2 tsp Lime Juice
    1/2 Pepper powder
    1/4 tsp Turmeric powder
    1 tsp Salt
    1 tsp Oil

Method


  • Grind all the ingredients listed under fish masala - mint, garlic, ginger, green chilies, lime juice, pepper powder, turmeric powder, salt and oil
  • Marinade fish with masala paste. And refrigerate for 20 minutes
  • Heat pan, add 2 tsp oil. Gently place fish fillets on the pan. Fry on each side for 2-3 minutes until fish is cooked fork tender
  • Serve hot.





May 1, 2020

Crispy n Spicy Potato Fries


Ingredients

250 gms Potatoes (cut into sticks)
oil for deep frying

For dry ingredients
   1/2 cup corn flour
   2 tsp Corn starch
   1 tsp Red chili powder
   1 tsp salt
   pinch of Baking soda

Method


  • Whisk all the dry ingredients in a large bowl until well combined
  • Add potatoes and toss well. Rest for 10 minutes
  • Heat oil for deep frying
  • Add potatoes in small batches . Fry until it turns golden brown and crunchy
  • Remove from oil. use an absorbent paper to drain excess oil
  • Serve hot with your favorite sauce

Apr 29, 2020

Chicken Chinthamani





Ingredients

   1kg Chicken
   1/2 cup Cooking Oil
   6 Garlic Cloved (sliced)
   15 Whole Red Chilies (de-seeded)
   1 large onion or 2 cups Onions (cut lengthwise)
    Rock Salt per taste
    1/2 tsp Turmeric Powder
    10 Curry Leaves (optional)

Method

  • Heat oil in a wok. Add garlic. Saute for 30 sec.
  • Add red chilies . saute for 30 sec
  • Add onions. Saute for 5 minutes until onions starts to wilt.
  • Add turmeric powder and curry leaves. Saute for 15 sec
  • Add chicken and mix well so that the masala is evenly coated around the chicken. Cook for 5 minutes
  • Add salt per taste. Cook chicken in its own broth for 25-30 minutes until chicken is completely cooked and broth has completely dehydrated
  • Serve with steamed rice


 

Apr 21, 2020

Spicy Boiled Eggs



Ingredients

4 Eggs
1 tsp of salt + 1/3rd tsp (for sauteeing)
2 tsp Oil
1/4 tsp Pepper powder
1/2 tsp Red Chili Powder
1/4 tsp Turmeric Powder
4 Curry Leaves
1 Garlic Clove (crushed)


Method

  • Heat water in a vessel. Add a teaspoon of salt, so that it is easy to peel off the shells.
  • As water begins to boil, use a ladle to gently drop-off the egg in water. Cook for 5 minutes. Wash the eggs in running cold water and peel off the shells
  • Use a pizza cutter or a small knife to make vertical 4-5 vertical slits around the eggs and set aside
  • Heat oil in a pan, on extreme low heat mix pepper powder, turmeric powder, red chili powder, curry leaves, garlic and salt (1/3 rd tsp). Saute for 15 second. Now, set the heat on medium; add eggs. Toss them so that the spices are evenly coated. Continue to toss for a minute and turn off the heat
  • Serve it as an accompaniment. Prepare it as a snack for your kids lunch box and they will love it.

Apr 15, 2020

Chicken Kebab





Ingredients

500 gms Chicken
Oil for deep frying
1/2 cup Corn flour

For kebab masala
  6 Garlic cloves
  1 inch Ginger
  1/4 tsp Turmeric powder
  1/2 tsp Red Chili powder
  1/2 tsp Kashmiri Red chili powder
  1/2 tsp Pepper
  Salt per taste
  1/4 cup White Vinegar

Method

  • Make a smooth paste of all the ingredients listed under masala - ginger, garlic, turmeric powder, red chili powder, kashmiri red chili powder, pepper, salt and white vinegar.
  • Add the masala paste to the chicken and gently mix well. Refrigerate for marination for 1 hour.
  • Add corn flour and mix one last time.
  • Heat oil for deep frying. 
  • Check whether oil is hot by dropping a droplet of masala to the oil. When it floats, it indicates that the oil is hot. Now gently drop chicken pieces into the oil. Do not over crowd chicken for frying. Cook in medium heat for 8-10 minutes until the corn flour coating is crusty.
  • Take the chicken out and use an absorbent paper to drain excess oil. 
  • Serve hot with lemon wedges and onions.


Paneer Makhani







Ingredients


250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder

Method


  • Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
  • Add onions and saute for 4 min until they start to wilt.
  • Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
  • Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
  • Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
  • Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
  • Add paneer and sugar. Continue to boil for 5 minutes more.
  • Add heavy cream and mix well. Cook for 5 minutes. 
  • Serve hot with Indian breads.

Mango Fish Curry





Ingredients

250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder

Method


  • Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
  • Add onions and saute for 1 minute until onions start to wilt.
  • Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
  • Then add mango. Saute for  2 minutes.
  • Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
  • Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.





Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method


  • Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
  • Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
  • Divide the sauted carrots. Grind one half of the carrots in a blender.
  • Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
  • Refrigerate for 1-2 hrs. Serve chilled.


Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method


  • Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
  • Add remaining corn flour and mix well.
  • Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
  • Serve hot with lemon wedges and onions.




Apr 14, 2020

Dried Peas Masala | Pattani Masala







Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

  • Cook peas in a pressure cooker for up to 3-4 whistles
  • Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
  • As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
  • Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
  • Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
  • Add tomatoes and cook for 2-3 minutes.
  • Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
  • Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Manchatti Chicken Chops



Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

  • Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
  • Grind the above masala to a smooth paste. Add 1 cup of water while grinding
  • Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
  • Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
  • Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
  • Garnich with cilantro and serve it with steamed rice.

Apr 10, 2020

Varatharacha Chicken Kuzhambu




Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom
        1 tsp Fennel
        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method


  • Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
  • Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
  • In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
  • Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
  • Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
  • As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
  • Serve it with rice, chapati, idli or dosa

Apr 2, 2020

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot


Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method
  1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
  2. Add curry leaves and green chilies. Saute for 10-15 sec
  3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
  4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
  5. Add tomatoes. Continue to saute. Cook for 2 minutes
  6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
  7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
  8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Apr 1, 2020

Chow Chow Poriyal | Chayote Squash Fry


Ingredients

2 Chayote Squash | Chow Chow  (peeled, seeds removed & diced)
1/2 Red Onion (finely chopped)
1/4 tsp Mustard seeds
4-5 Curry leaves
4 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1 tsp oil
Salt per taste

Method


  1. Heat oil in a heavy bottomed pan. Add mustard seeds. When it starts to splutter, add green chilies and curry leaves. Saute for 10-15 sec
  2. Next, add onions. Saute for 30 sec. When onions starts to wilt, add turmeric powder. Then saute for 5 sec
  3. Add chow chow squash and mix well. Add 1/4 cup of water prevent burning at bottom of the pan. Cook on low heat for 10-12 minutes. When it softens, add salt. Continue to cook for another 2 min and then turn off the heat
  4. (optional) garnish with grated coconut and cilantro for addiotnal flavor.
  5. Serve it as an accompaniment with curries and chapati

Feb 13, 2020

Broccoli Stir Fry



Ingredients
250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
Salt
3 tsp Oil

Method

  • Heat oil in a heavy bottomed pan
  • Add crushed garlic and onions. Saute until onions softens.
  • Then add sambar powder. Saute for few seconds
  • Add broccoli florets. Saute in low heat for 10-12 minutes
  • Add salt and saute for another 2 minutes 
  • Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav





Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

  • Wash and soak basmati rice in water for 10 minutes
  • Make spinach pure with 1/2 cup of water
  • Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
  • In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
  • Add curry leaves, green chilies and onions. Saute until onions softens
  • Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
  • Then add spinach pure and water. Bring it boil. Add salt per taste
  • Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
  • Serve hot with yogurt or raita




Pomfret Fish Tawa Fry


Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method
  • Make a fine paste of ginger, garlic, fennel seeds and green chilies
  • In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

  • Make gashes on both the sides of fish
  • Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes
  • On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side
  • Serve hot with onions and lemon wedges