Mirch Murg Kabab | Chicken Kabab

 Marinated chicken drumsticks loaded with variety of spices. Its a perfect party appetizer. It is spicy, tender and flavorful recipe. 

Ingredients

12 Chicken drumsticks

1/2 tsp Chat Masala

1 tsp Lemon juice

For Marinade

4 cloves Garlic, paste

1 inch Ginger, paste

1 tsp Cayenne pepper / red chili powder

1 tsp Spanish Paprika powder

1/2 tsp Black pepper powder

1/2 tsp Kasturi Methi powder

1/4 cup White Vinegar

1/2 cup Yogurt

Salt

Method

• Marinate chicken drumsticks with ginger , garlic paste, cayenne pepper, Spanish paprika, pepper powder, kasturi methi powder, white vinegar. Adjust salt as per taste. Refrigerate for 1 hours

• Add yougurt and mix well. Again regfrigerate for 1 hour

• Preheat oven for 350F
• Using aluminium foil, wrap 1 or 2 drumsticks or wrap individually along with one scoop of left over marinated sauce

• Using a baking tray, place wrapped chicken drumsticks one beside other. Cook for 40 minutes

• Now, turn off oven. Carefully take out baking tray from the oven and unwrap chicken drumsticks. Pour the gravy out  to a bowl
• Again place chicken drumsticks one beside the other in the baking tray. Keep baking tray inside the oven when it is still hot for 3 to 5 minutes. (if the chicken becomes dry, smear gravy on top of chicken drum sticks when its hot)

• Sprinkle some lemon juice and chat masala

Methi Pulao

One pot and easy to make recipe. Basmati rice cooked with fresh bunch of methi leaves and vegetables along with blend of different aromatic spices.

Ingredients

3 cups Basmati rice

1 bunch of Methi leaves | Fenugreek leaves, chopped

2 Carrots, cut into rectangle pieces

200 gms Green beans, cut into 1'' pieces

4 cloves of garlic, minced

1 inch Ginger, grated or minced

4 - 5 Green chilies, Slit length wise

3 Bay leaves

2 (1 inch) sticks of Cinnamon

3 Cardamom

4 tsp Oil

Salt

Method

• Heat oil in a pressure cooker. Add bay leaf, cinnamon, cardamom, ginger, garlic, and green chilies. Saute for a minute

• Add onions, carrots and beans. Saute for 2 minutes.

• Add methi leaves

• Add washed basmati rice and mix well. Fry for 2 minutes

• Add 4 cups of Water and adjust salt as per taste. Cook rice for up to 3 whistles

• Serve hot with raitha

Khara Pongal

"Pongal" is a traditional and popular South Indian breakfast recipe prepared with rice and moong dal.
"Pongal" is the main dish served during "Pongal" festival, which is a harvest festival celebrated in South India at the end of harvest season. 

Ingredients

1 cup Rice

1 cup Moond dal

1 tsp Black pepper Corn

1/2 inch Ginger, grated

For Seasoning

2 tsp Ghee / Oil

1 tsp Mustard seeds

1 tsp Cumin Seeds

3 Green Chilies, chopped

6 Curry Leaves

Salt

Method

• In a sauce pan, dry roast moong dal until it turns light brown
• In a pressure cooker, cook rice, moong dal, black pepper corn and ginger with 5 cups of water for 3 to 4 whistles

• Using the same sauce pan, heat ghee/ oil, add mustard seeds and when it starts to crackle, add cumin seeds, green chilies and curry leaves. 

• Pour seasoning on top of cooked rice and dal. Adjust salt to taste. Mix well
• Serve hot with Coconut Chutney or brinjal curry

Sukha Murg | Chicken Dry Fry

Marinated chicken sauteed with onions and cooked till perfection. It is spicy, zestful and delicious recipe.

Ingredients

250 gms Boneless Chicken

3  cloves of Garlic, chopped

1 small piece of Ginger, chopped/grated

1 Onion, chopped lengthwise

4 Green Chilies, chopped

4-6 Curry leaves

1/4 tsp of Red Chili flakes (optional)

Cilantro 

Salt

4 tsp Oil

For marinade

1/4 tsp Ginger paste

1/4 tsp Garlic paste

1/4 tsp Pepper powder

2 tsp White vinegar

1/2 tsp Corn flour

Method

• Marinade chicken with ginger paste, garlic paste,  pepper powder, white vinegar, corn flour and adjust salt as per taste. Refrigerate for 2 hours
• In a sauce pan, heat oil, add ginger, garlic and green chilies. Saute for a minute

• Add onions, red chili flakes (optional) and curry leaves. Saute until onions turn trasparent

                            

• Add marinated chicken and fry for 10 to 15 minutes. Adjust salt as per taste

                                         

• Add Cilantro and fry for another 5 to 10 minutes, until all flavors are absorbed

  

• Garnish with cilantro and lemon slices

Nati Koli Saaru | Chicken Curry

"Nati Koli Saaru" is just simply brimming with taste. Its a copra based recipe.

Its the most beloved recipe in my family. Back in India, my mom makes this mouthwatering dish during family get together or during any parties. The specialty of this chicken curry is, it is prepared with nati koli or  country chicken and makes it different from other chicken recipes.  This is one recipe probably more than 100 years old which is passed on to me from my grandmother. 

The ingredients are minimal and recipe is itself very simple, but the proportions and preparation of masala is the most important step. You can also prepare it with broiler/ young / roaster chicken, but it wont be as tasty as nati koli.  I have used  organic country chicken for this recipe.   

Ingredients

500 gms Chicken

1/4 tsp Turmeric Powder

1/4 tsp Pepper Powder

Oil

Salt

For the masala

3/4 cup Copra, chopped

2 medium onions, diced

2 tsp Coriander powder

3/4 tsp Red Chili Powder

2 tsp Oil

Method

• Heat 1 tsp oil in a pan, add copra. Fry copra evenly in medium-low heat setting. Keep aside

• In the same pan, heat remaining 1 tsp of oil, add onions. Saute onions until it turns brown

• Using a blender,  first grind copra finely. Add water as required. Then add onions, coriander powder and red chili powder. Make a smooth paste

• In a pressure cooker, heat 2 tsp of oil, add turmeric powder and pepper. Add Chicken and fry for 2-3 minutes.

• Now, add the masala and adjust salt as per taste. Add 1/2 to 1 cup of water depending on level of thickness for the gravy. Pressure cook chicken upto 2 to 3 whistles

• Serve hot with idly, dosa, chapathi, puri, ragi ball (ragi mudde) or rice

Balekai Bajji | Valakkai Bajji | Raw Banana Fritters

Raw banana deep fried with chickpea batter. Its a perfect snack on a bright evening served with a cup of tea. 

Ingredients

1 Raw Banana (plantain)

1 cup Chickpea flour

1/2 tsp Rice Flour (optional)

1/2 tsp Red chili powder

1/4 tsp Asafoetida

1/2 cup water

salt

Oil for deep frying

Method

• Slice raw banana into square/rectangle shapes

• For the Batter - using a mixing bowl, mix chickpea flour, rice flour, red chili powder, asafoetida and salt. Mix well. Add water and whisk all ingredients well.

• Heat oil in a heavy bottom vessel. Dip slices of raw banana in the batter. Coat batter on both sides and gently add it into oil

• Fry on both sides until it turns to golden brown
• Serve hot with ketchup or chutney

Radish Chapathi (Muli Chapathi)

"Muli Chapthi" is a flat bread made with wheat flour and radish. I created this recipe when there were a couple of left over radish. You can use any vegetable like carrot, beetroot, spinach, and methi . This is one way to use vegetables instead of stir fry, priyal or curries.

Ingredients

2 cups Wheat Flour

4 - 5 Radish, grated

Small bunch of Cilantro/ Coriander

2 - 3 Green Chilies, finely chopped

Salt

2 tsp Oil

Method

• In a mixing bowl, mix grated radish, cilantro, green chilies and salt.

• Add Wheat flour and mix well
• Add enough water to knead the dough. The radish also leaves lot of water. So, just as little water as you knead the dough

• Cover the dough with a damp cloth or a plate and allow it to rest for 30 minutes
• Divide the dough into equal parts. Roll each ball thinly using a rolling pin

• Fry evenly on both sides on a hot flat pan (thawa)  or a griddle. Smear oil on both sides

• Serve hot

Mysorean Vegetable Kootu

"Mysorean Vegetable Kootu" is a lentil based vegetable stew in Mysoorean Cuisine. Its a side dish served with rice/ chapthi/ puri. I made this delightful side dish with idly and I was overwhelmed with this great combination. 
This recipe is made with "no onion and no garlic"  and it is mainly served during festivals or any auspicious occasion.

Ingredients

1 1/2 cup Channa dal  or Bengal Gram, Soaked for atleast 3 to 5 hours

1 small  Bottle Gourd, diced

1 Carrot, diced

1 Potato, diced

For masala powder (spice mix)

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 1/2 tsp Coriander seeds

2 tsp Rice (uncooked)

1/2 cup, Grated Coconut or desiccated coconut

 4 Red Chilies

1/4 tsp Asafoetida

1/4 tsp Turmeric powder

small piece ginger (optional)

For tempering

1 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

2-3 Red Chilies

6 Curry leaves

Salt

Method

• For masala powder - using a blender, grind all ingredients listed for masala powder.     Make a fine powder. 

                                      

                           

• Using a pressure cooker, cook Bengal gram, vegetables and add little salt. Pressure cook for up to 2 whistles

                   

• After pressure cooker has cooled, add spice powder and adjust salt as per taste. Simmer for 5 to 10 minutes

• For tempering -  in a pan, heat oil, add mustard seeds, when it starts to crackle, add cumin seeds, red chilies, and curry leaves. Saute for less then a minute and pour the contents on top of Kootu 

• Serve hot with idly, rice, chapthi or puri

Tip :

• I have used odd number of vegetables like Aviyal. For this recipe any vegetable can be used like beans, cauliflower, cabbage, etc. 

Tomato - Onion Chutney

Tomato - Onion Chutney is an accompaniment Idly and dosa for breakfast. 
During my visit to Chennai, I went to a restaurant  where they served three different kinds of chutneys for Idly and Dosa, like Coconut Chutney, mint/pudina chutney and tomato chutney. and the most I enjoyed was tomato chutney with idly.
In the past I have tried differed variations of tomato chutney. Tomato - Onion Chutney is one of them and the recipe follows.

Ingredients

2 Tomatoes, Chopped

1 Onion, Chopped

3 tsp Urad Dal

1 tst, Channa Dal or Bengal Gram

4 Red Chilies

1'' Ginger, chopped

2 tsp Oil

Salt

For Seasoning

1 tsp Mustard seeds

1 tsp Urad dal

2 Red chilies

3-4 Curry Leaves

2 tsp oil

Method

• In a pan, heat oil, add urad dal  and channa dal. Fry until it turns light brown. Remove it and keep it aside. Retain oil in pan. 

• In the same pan, add ginger and onions. Fry until onions turn transparent and then add tomatoes. Saute until tomatoes are completely cooked. Adjust salt as per taste

• Using a blender, grind fried ural dal, channa dal, red chilies, onions and tomato mix. Make a smoth paste. Add water as required

• In a pan, heat oil, add mustard seeds. when it starts to crackle add urad dal, red chilies  and curry leaves. Pour it on top if tomato chutney

• serve it with idly and dosa

Coconut Chutney | Thengai Chutney

Coconut Chutney is one of the simple and basic accompaniments for idli, dosa, pongal and upma  in South Indian Cusine. The primary ingredient for this recipe is freshly grated coconut and secondary ingredient is roasted Bengal gram. The proportion of coconut and roasted Bengal gram vary from one recipe to other.

Ingredients

3/4 Cup Grated Coconut

1 Cup Roasted Channa (Roasted Bengal gram)

4 green Chilies

1 inch Ginger, Chopped

Pinch of Asafoetida (hing)

Salt

For seasoning

1 tsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

1 Red Chili

3-4 Curry Leaves

Method

• Using a Blender, grind coconut, roasted Bengal gram, green chilies. ginger, asafoetida and adjust salt to taste. Add water as required
• In a pan, heat oil. Add mustard seeds, when it starts to crackle, add urad dal, red chili and curry leaves. Pour seasoning on top of chutney and mix well
• serve with idli and dosa