Roasted Garlic Potatoes

"Roasted Garlic Potatoes" is both easy and tasty appetizer which is infused with coriander powder, cayenne pepper, paprika and turmeric powder. Already cooked baby potatoes are roasted in low heat until all flavors are blended together.

Ingredients

250 gms Baby potatoes
6 Cloves of Garlic, minced
5 sprigs of Green onions, finely chopped
 1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Paprika
1/2 tsp Cayenne pepper
Salt
5 tsp Grape seed oil or any vegetable oil

Method

• In a pot wash and boil potatoes for 10 to 15 minutes until fork tender

• After potatoes has cooled, cut them in half

• In a pan, heat oil. Add garlic and finely chopped green onions. Saute for a minute

• Add turmeric powder, coriander powder, paprika and cayenne pepper. Also, add 1/4 cup of water to avoid burning of dry ingredients

• Add potatoes and cook in low heat for 15 minute with stirring in between 

• Garnish with spring onions and serve hot

Tip--

• Instead of baby potatoes, regular potatoes can be used. Cut it into wedges before sauteing

Palak Chapathi

"Palak Chapathi" is another version of regular chapathi and adding spinach to the former makes it different from regular chapthis. 

Palak or spinach is used in many ways in day to day cooking like curries, salads, stir fry or sauces. In this recipe, spinach is used as key ingredient in making of "Palak Chapathi". I make chapathi or roti or phulkas at-least  3 to 5 times a week and I like to try something new each time I make these. Previously, I had posted Beetroot Chapathi and Oats Chapathi on Shruchi Kitchen. 

In this recipe, there are other ingredients like green chilies and garam masala that adds some heat and aromatic flavors.

Ingredients

2 cups Wheat Flour

1 big bunch Spinach

4 Green Chilies, finely chopped

1/2 tsp Garam masala

1/2 tsp Salt

Water

Method

• Boil 3 - 4 cups of water in a pot. Soak spinach in hot water for 5 minutes. Drain excess water and puree spinach. Retain this water for further use

• In a mixing bowl, add wheat flour, green chilies, garam masala, spinach and salt. Mix well

• Add 1 cup of water from previous step to knead dough. Add some more water if required while kneading. The dough should be very soft. Cover the dough in damp cloth and leave it for 30 minutes

• Divide the dough into equal parts. Roll each part in to a ball

• Take a ball of dough, using in a rolling pin roll it flat and thin. Use wheat flour for dusting

• Gently place it on a pre-heated flat pan. Roast it evenly on both sides until brown specks are formed. If required add oil or ghee on top

• Serve hot with your choice of vegetable and curry

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Oats Chapathi 

Beetroot Chapathi

"Hara- Bhara" Chicken Pulav

"Hara- Bhara" Chicken Pulav is a simple and straight forward recipe cooked with a cumulation of chicken, aromatic spices and rice. 

At home, our Sunday lunch is not complete with a non-vegetarian meal and "Chicken Pulav" is on our top ten list. My husband says that he cannot end Sunday without having "Chicken Biryani" or "Chicken Pulav" and long nap after lunch.

I have tried different variations of Chicken Pulav to please my husband because he is my toughest critic. The recipe below is called as "hara-bhara" chicken pulav because I have used lot of greens like green chilies, a big bunch of Pudina , some coriander leaves and Key limes.

Ingredients

1 kg Chicken, Cut on joints

3  cups Basmati Rice

3 Bay leaves

4 Cloves

4 Cardamom

1 stick of Cinnamon

2 Star Anise

1 Onion, cut length wise

4 cloves of Garlic

1 small piece of Ginger

6 Green Chilies

Big bunch of Pudina |mint

Small bunch of Cilantro

Salt

6 tsp Oil

3 Cups of water

 For marinade-

1/2 cup Yogurt

1/2 tsp Red chili powder

1/2 tsp Pepper powder

1/2 Lime

1/2 tsp Salt

Method

• In a large bowl, marinade chicken with yogurt, red chili powder, pepper powder, juice of 1/2 lime and salt. Refrigerate for 1/2 hour

• Using a blender make a coarse paste of ginger, garlic and green chilies
• Again using a blender, maka coarse paste of Mint|pudina and Cilantro. Add very little water if required
• In a pot, heat a tsp of oil or ghee and add washed basmati rice. Fry in medium flame for 5 minutes until rice grains separates out. Keep it aside

• In a pressure cooker, heat oil, add bay leaf, cloves, cinnamon, cardamom, start anise and ginger-garlic-chili paste. Saute for few seconds

• Add onions and fry until it turns transparent

• Add marinated chicken

• Add mint-cilantro paste  and cook for 5 to 10 minutes

• Add rice and adjust salt as per taste. and Add water and stir well

• Cook in medium heat setting for 1 to 2 whistles

• After cooker has cooled serve it with raita, lemon wedges or onion slices

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Chicken Biryani 

Shavige Uppittu | Semiya Upma

"Shavige Upittu" is a Indian breakfast recipe which is very easy to make. It is prepared with vermicelli (or called as semiya) sauteed with onions and chilies. Sometime even vegetables like carrot, peas and beans are also added (Vegetable Semiya Upma !!).

This recipe can be prepared effortlessly and is exceptionally tasteful.

Ingredients

4 cups Roasted Vermicelli

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 tsp Bengal gram | Channa Dal

1 small piece Ginger, shredded

2 Onions, sliced lengthwise

5 Green Chilies, slit lengthwise

1 sprig of Curry Leaves

3-4 sprigs of Cilantro, finely chopped

8 cups Water

Salt

6 tsp oil

Method

• In a pot, heat oil, add mustard seeds, cumin seeds, and Bengal gram

• Add , curry leaves, green chilies and ginger. Saute for a minute
• Add Onions and fry until it turns transparent

• Add water and adjust salt as per taste. Bring it to boil

• Slowly add roasted vermicelli and mix well

• Cook in low flame for 10 minutes while stirring in between

• Garnish with cilantro

• Serve hot

Tip--

• If roasted vermicelli is not available, then heat a tablespoon of oil in a pot, add vermicelli and fry in low heat setting until it turns to light brown in color

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Vegetable Upma 

Menasinakai Bajji

"Menasinakai Bajji" is a popular appetizer made with banana peppers dipped in chick pea batter and deep fried in hot oil. It is crispy on outside and very soft  inside. 

This recipe can be bar snack or as a starter. This bhajji can be prepared effortlessly. The ingredients are simple and instructions are easy to follow.

Ingredients

4 Banana Peppers, deseed and slit lengthwise 

1 cup Chick pea flour | Besan

2 tsp Rice flour

1/4 tsp Baking soda

1/4 tsp Asafoetida

1/2 tsp Red Chili powder

1/2 tsp Salt

3/4th cup Water

Oil for deep frying

Method

• In a mixing bowl, mix chick pea flour, rice flour, baking soda, asafoetida, red chili powder and salt. Add water. The consistency of batter should be medium thick 
• In a heavy bottom vessel, heat oil for deep frying
• Dip banana pepper  in chick pea batter and make sure that the batter is coated evenly. Gently leave it in hot oil
• Fry evenly until it turns golden brown
• Serve hot with Ketchup or lemon wedges or sliced red onions

Drumstick Sambhar | Murungakkai Sambar

"Drumstick sambhar" is the most common household recipe in South India. Drumstick sambhar and  potato fry served with steamed rice drizzled with ghee is a vintage combination. Other combinations are  Drumstick sambhar with idly , dosa, and pongal.

Drumstick are inexpensive and sometimes you will even find this tree in backyard.
Both the leaves and drumstick is highly nutritious. Its a good source of Vitamin A.  

Ingredients

2 Drumstick, cut into 4'' pieces

1 cup of Toor Dal

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Asafoetida | Hing

1 sprig of Curry Leaves

1 Tomato, diced

Small piece of Tamarind

2 tsp Sambhar Powder

Salt

2 tsp Ghee | Oil

Method

• In a pressure cooker, cook toor dal with 3 cups of water up to 4 to 5 whistles. After cooker has cooled, mash dal  using a laddle

• Meanwhile, when dal is cooking,  boil little water with tamarind. After it has cooled, mash tamaring and squeese out pulp. Discard if there are any fibers or skin

• In a heavy bottom vessel, heat ghee | oil, add mustard seeds, cumin seeds, asafoetida, curry leaves

• Add tomatoes and saute for 2 minutes until tomatoes are partially cooked

• Add drumstick and saute for 2 minutes

• Add  sambhar powder and tamarind pulp. Cook for 2 minutes

• Pour the contents over dal. Adjust salt as per taste. If dal is very thick add water if required. Don't add too much water, otherwise consistency of dal will be very thin
• Pressure cook for 1 or 2 whistles. After cooker has cooled serve hot with steamed rice