Hara Bhara Chicken Fry

Hara- Bhara Chicken Fry with herbs and spices is a fabulous treat for a potluck party. Chicken is slow cooked in a raw paste of green chili, coriander, ginger, garlic and onion paste until it is tender and juicy. The raw herb paste turns into semi-gravy which zesty and toothsome when mixed with hot steamed rice. 

Ingredients

Whole chicken, cut into bite sized pieces

1 onion, thinly sliced

1/2 tsp turmeric

Salt

5 tsp oil

  

For the masala

5 green chilies

1 tsp pepper corns

5 garlic cloves

1 inch piece of ginger

1/2 onion

Handful of Cilantro

4 cloves

1 inch stick of cinnamon

Method

• Make a coarse paste of green chilies, pepper, ginger, garlic, onion, cilantro, cloves and cinnamon
• In a heavy bottomed vessel, heat oil. Add onions and saute until it turns transparent
• Add turmeric powder and ground herb paste. Mix well
• Add chicken. Cover the pot and cook for 15 minutes
• Adjust salt as per taste and cook for 20 to 25 minutes
• Serve hot with rice or chapathi

Bele Chutney (Lentil Chutney)

Bele Chutney is a spicy gastronomic concoction  of channa dal, urad dal, green chilies, garic and coconut. This is my favorite chutney and my mom passed on this recipe to me. 

This chutney tastes best when served with hot idly :-)

Ingredients

4 tsp urad dal

2 tsp Channa dal

3 green chilies

3 garlic cloves

1 inch piece of tamarind

1 cup grated coconut

2 tsp oil

salt

For seasoning

1 tsp oil

1 tsp mustard seeds

 1 sprig of curry leaves

Method

• Heat 1 tsp of oil in a pan, add channa dal and urad dal. Saute until it turns brown. Keep it aside
• In the same pan, heat another tsp of oil; add garlic, tamarind and green chilies
• After the above ingredients cools, grind it with coconut and salt into a smooth paste
• For the seasoning, heat oil. When oil is hot, add mustard seeds and curry leaves. After it starts to sizzle, pour it on top of chutney
• Serve it with hot idly

Pudina Chutney | Mint Chutney

Pudina Chutney is a magnificent spicy dip made with mint, cilantro, coconut and green chilies. Its a great accompaniment with breakfast recipes like idly, dosa and upma.

Previously on Shruchi Kitchen I had posted same recipe Pudina Chutney. I made slight modifications to the current one.

Ingredients

1 bunch of Mint leaves

1 bunch of Cilantro

3 cloves of Garlic

1 inch piece of Tamarind

4 Green chilies

1 cup Grated coconut

2 cups of water

1 tsp oil

Salt

For seasoning

3 tsp oil

1 tsp mustard seeds

1 tsp urad dal

2 red chilies

1 spirg of curry leaves

Method

• Heat oil in a pan. When it turns smoky; add garlic, green chilies, tamarind, mint and cilantro. Saute until mint and cilantro reduces in size
• After the above ingredients cools, grind it with coconut, water and salt into a smooth paste
• In the same pan, heat oil for seasoning. When oil is hot, add mustard seeds, urad dal, red chilies and curry leaves. Saute until urad dal turns golden brown. Pour the seasoning on top of mint chutney
• Serve with idly, dosa, upma and paniyaram

Cut Mirchi | Mirapakaya bajji

Cut Mirchi is a popular snack in Andhra. It is made with slit green peppers dipped in a spicy chickpea batter and deep fried twice in hot oil.

Ingredients

5 Green peppers, slit length wise and seeds removed

1 cup of Chickpea flour

1/4 tsp Asafoetida (hing)

1/2 tsp Red chili powder

1/2 cup water

Salt

Oil for deep frying

For garnishing-

1 Red onion, finely chopped

1/2 cup of Cilantro, finely chopped

Juice of 1 lemon

Chat masala

Method

• In a large mixing bowl, mix chickpea flour, asafoetida, red chili powder, water and salt
• Heat oil for deep frying
• Dip green peppers in chickpea batter and gently leave it in oil
• Fry until it turns golden brown. Use a absorbent paper to drain excess oil
• Now cut the fried green pepper fritters into 1 inch pieces
• Put the cut pieces of green pepper fritters back in hot oil. Fry until it turns brown and crispy. Use absorbent paper to drain excess oil
• Garnish with red onions, cilantro, lemon and chat masala

Pudina Rice | Mint rice

Pudina Rice is an aromatic rice dish made from mint leaves  and it is extremely flavorful.  Mint is one of the oldest herb which is widely used.  It has many health benefits like- it helps dealing with skin irritations, used in teeth whitening, removes toxins from body and reduces irritated bowel syndromes.  

This is the first recipe I learn't from my mother-in-law. I loved this recipe instantly because of the fragrance from mint leaves.

Ingredients

4 tsp oil

2 Bay leaves

4 Cloves

2 small sticks of Cinnamon

4 Cardamom

2 Javitri (mace)

1 tsp Fennel seeds

4 Garlic cloves, paste

1 inch piece of Ginger, paste

4 Green chilies, cut lengthwise

1 Onion, cut lengthwise

1 bunch of Mint leaves

2 cups of Basmati rice

2 tsp Lemin Juice

2 1/2 cups of water

Salt

Method

• In a pan, heat oil. when it is smoky add bay leaves, cloves, cinamon, cardamon, mace and fennel seeds. Then add ginger- garlic paste, green chilies and onions. Saute until onions turn transparent
• Wash rice in water and add it to the pan
• Add water and adjust salt as per taste
• Grind mint leaves with little water. When water in the  starts to boil, add pureed mint  and lemon juice. Stir well. Cover the pan and cook in low heat for 10- 15 minutes until rice is completely cooked
• Serve hot with raita

Note:  This recipe can be made in pressure cooker. After adding mint leaves, pressure cook rice for 2 whistles

Heerekai- Kayi-Sasive Palya | Chinese Okra-Coconut-Mustard Fry

Heerekai-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. 

This recipe is quiet simple and uses just 5 ingredients - Chinese okra, coconut, mustard seeds, chilies and turmeric. Seasoning is optional. 

Ingredients

1 nos. Chinese Okra, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning (optional)

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch chinese okra in 1/2 cup of hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched chinese okra and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the chinese okra which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Beetroot Kayi Sasive Palya | Beet-Coconut-Mustard fry

Beetroot-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. The presence of  tropical fruits and vegetables which are locally grown like jack fruit, mango, amtekaayi, raw banana, cucumber is felt  in this cuisine.

I am pleased to have met Mrs. K.V.Bhagirathi Ganesh who shared this recipe with me. All credit for this recipe goes to her :-)

Ingredients

2 nos. Beetroot, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch beetroot in hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched beetroot and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the beetroot which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry

Tomato Gojju

Tomato Gojju with chapathi is the best food to cook on a tiring day. It not only takes less time to cook but also uses basic ingredients form kitchen pantry. 

I think we all have taken tomato gojju and chapathi for lunch. It the easiest recipe to do on a busy weekday!!

The savoriness  from tomato blends very well with different condiments like mustard, hing, curry leaves and onions which is spiced up with a touch of hot green chilies!!

Ingredients

4 Tomatoes, finely chopped

1 Onion, finely chopped

2 tsp oil

1 tsp Mustard seeds

2 tsp Bengal gram

1 sprig of curry leaves

4 green chilies, finely chopped

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

Salt

Method

• Heat oil in a sauce pan. When it turns smoky, add mustard seeds, bengal gram, green chilies and curry leaves. 
• As the mustard seeds start to splutter, add onions and saute until it turns transparent
• Add tomatoes, red chili powder and turmeric. Cook in low heat until tomatoes are completely cooked
• Adjust salt as per taste
• Serve hot with chapathi

Kadalekalu Saaru | Channa Curry

Kadalekalu Saaru is a delectable curry made with kala channa or kadalekalu  in a coconut based gravy. Its an authentic curry based from green belt region of Karnataka which include places like Mandya, Mysore and surrounding villages. This is a farmers food rich in protein. It is mainly served with steamed rice or ragi ball.

Kadalekalu saru is one of the staple diet food at home. My mom makes them for dosa and idli which is a great accompaniment. 

Ingredients

2 cups Kadalekalu (kala channa), soaked in water for 5 hours

1 tomato diced

1 potato, diced

salt

  

For the masala

1 cup freshly grated coconut

1 Onion, diced

2 tsp Coriander powder

1/2 tsp Red chili powder

For seasoning

2 tsp oil

1 tsp Mustard seeds

1 tsp Jeera

1 sprig Curry leaves

Method

• Cook kadalekalu and potato in pressure cooker with 4 cups of water for 15 minutes
• In a pan, add 1 tsp oil and add onions. Saute until it turns brown
• Grind coconut, fried onions, coriander powder and red chili powder. Add water as needed
• Now add the masala to the cooked kadalekalu. Also add diced tomatoes and adjust salt as per taste. Simmer it for 10 minutes
• In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Add seasoning to the curry
• Serve hot with steamed rice

Nandu Thokku | Crab Dry Curry

For those who miss mummy's food, then this is the recipe worth to try for :-) 

Sometimes PG yearns for my mother-in-law's recipes who is an expert cook. So I  learn't Nandu Thokku from my mother-in-law. PG was overjoyed with this scrumptious dish.

The aroma from freshly ground spice paste cooked with crab adds a lots of flavors. This recipe need to be slow cooked so that crab blends well with the masala.

Ingredients

1 Kg Crab

For masala

3 Onions, diced

2 Tomatoes, diced

6 Garlic cloves

Small piece of Ginger

1 tsp poppy seeds

4 Green chilies

1 cup freshly grated coconut

2 tsp Roasted Channa (Daliya)

1 tsp Fennel seeds

For Seasoning

4 tsp Oil

1 tsp Mustard seeds

1 tsp Fennel seeds

1 sprig of curry leaves

1/2 tsp Turmeric

Salt

Method

• In a heavy bottomed vessel, fry onions, tomatoes, garlic, ginger and chilies

• Roast poppy seeds separately

• First make a smooth paste of coconut, daliya, fennel seeds and poppy seeds. Then add sauteed vegetables and grind it

• In the same dish, heat oil. when it is smoky, add mustard seeds, fennel seeds and curry leaves. When it starts to splutter add the ground masala

• Add turmeric powder and adjust salt as per taste. Saute in low heat

• Add already cleaned crab and mix well. Cover the vessel and cook in low heat for 15 - 20 minutes

• Serve hot with steamed rice

Murg Hara-Bhara Kebab

I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.

                           

Ingredients

200 gms Chicken Breasts, cubed 1 inch

1 bunch Coriander leaves

3 green chilies

1/2 tsp Pepper powder

1/2 tsp Fennel seeds

1/4 tsp Cumin powder

3 Garlic cloves

1/2 cup white Vinegar

salt

3-4 tsp oil for smearing

skewers

1 red onion, cubed,  1 inch

Method

1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
2. Marinade chicken with this paste for 1 hours
3. Soak skewers in water for 45 minutes
4. Thread marinated chicken pieces and red onions alternatively
5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving

                                         

        6. Serve hot

Kara Kozhukattai | Pidi Kozhukattai | Pich Kudumulu

Pidi Kozhukattai is steamed rice dumpling from South Indian Cuisine. This Kozhukattai is made specially for Ganesha Chathurthi. It is also served for breakfast. It is primarily made with rice and seasoned with different condiments. This dumpling is a healthy recipe for evening snack or breakfast. You can replace it with ragi to make Ragi Kozhukattai.

Ingredients

1 cup Raw rice, soak in water for 5 hours

For seasoning

1 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Bengal gram

1 sprig curry leaves

4 green chilies, finely chopped

3 tsp Fresh Coconut, finely chopped

Salt

Method

1. Grind rice finely with little water
2. In a heavy bottomed vessel, heat oil. Add mustard seeds, when it splutters add bengal gram, curry leaves and green chilies. 
3. Now add ground rice and adjust salt as per taste. Start stirring in one direction until it forms thick dough
4. After the above mixture cools, divide the dough in to equal portions about 1 1/2 inch. Take a portion of dough, roll it into oval shape and press it between fingers
5. Place these Kozhukattai in idli vessel and steam for 10 to 12 minutes
6. Serve hot

Karjikai| Karjikayi | Kajjikai | Kajjikayalu

Karjikai is a traditional stuffed pastry from  India specially made for Diwali and Ganesha Chathurthi.  Karjikai is the main dish prepared for Lord Ganesha apart from modak or kudumbulu. The stuffing is made from copra, granulated sugar, cardamom and cashew nuts. Sometimes stuffing also contains sesame seeds and other dried fruits and nuts.

Before I got married, I used to help my mom in making Karjikai for every Ganesha festival. At home we make this sweet once or twice a year. Also, this sweet has shelf life up to 15 days when store in a cool place in air tight container.  

Ingredients

For the dough

1 cup Maida

3/4 cup water

pinch of salt

1 tsp ghee or oil

For stuffing

3 cups Copra (dried coconut), shredded

1 1/2 cup Sugar

1/4 tsp Cardamom powder

1/4 cup Cashew nuts

Method

• Mix maida, salt and water in a mixing bowl to make dough. Cover the dough and leave it for 1 hour

• In another mixing bowl, mix all the ingredients for stuffing

• Now divide the dough into equal portions about 1/4th inch and roll it into balls
• Take a ball of dough and roll it very thin. Use maida for dusting 
• Place a tsp of stuffing on the center of rolled maida, fold it in half and seal the edges
• Starting on the left corner, star pinching on the edge of the dough and swirl inwards until you reach the other edge

• Heat the oil in heavy bottomed vessel for deep frying
• Slowing drop the Karjikai in oil for deep frying. Fry evenly on both the sides in medium-low heat until it turns golden brown. Use absorbent paper to drain excess oil

• After it has cooled completely, store it in an air tight container

Heerekai Bhajji

Heerekai Bhajji is a traditional deep-fried savory snack from Mysoorean cuisine. Its is made with heerekai (Chinese okra or ridge gourd) dipped in a mildly spicy chick pea batter. 

Often when I pay a visit to my aunts place, I demand to make heerekai bhajji which is treat for all my family members. My aunt taught me how to make this deep-fried snack which is extremely crisp on outside; soft, juicy and tender on inside. 

Ingredients

1 Heerekai ( Chinese okra or Ridge gourd), circular and thinly sliced

1 cup gram flour (chick pea flour)

1/2 tsp Cyan e pepper

3/4 cup water

1/4 Asafoetida

Salt

Oil for deep frying

Method

• In a large mixing bowl; mix gram flour, cayane pepper, asafoetida, water and salt.  Mix well without lumps 

• Heat oil in a heavy bottomed dish for deep frying

• Dip heerekai in chick pea batter and gently leave it in hot oil

• Fry evenly in medium heat until it turns brown and crisp
• Use an absorbent paper to drain excess oil

• Serve hot with green chutney or coconut chutney

Heerekai Thove (Ridge gourd -Lentils Curry)

Heerekai Thove is a popular recipe southern part Karnataka. Often my mom makes this recipe for chapathi and rice. 

Thove (or tovve) is a very light lentil based curry with no masala. There are different variations in thovve which is made with or without adding vegetables.  It is a simple dal to make especially when you don't have spices at home.

Ingredients

1 cup Toor Dal

1 kg Heerekai (chinese okra or ridge gourd), cubed

1/2 tsp Mustard seeds

1 tsp Cumin Seeds

1 Onion, diced

1 Tomato, diced

4 Green Chilies, cut lengthwise

1 sprig of curry leaves

1/4 tsp pepper powder

Salt

2 tsp Oil

Method

1. Cook toor dal with 3 cups of water in a pressure cooker for 10 minutes
2. Heat oil in a pan, when it is smoky; add mustard seeds, cumin seeds, green chilies and curry leave. Saute for few seconds and then add heerekai, onions and tomatoes. Cook for 3 minutes. Transfer these ingredients to pressure cooker.
3. Add pepper and adjust salt as per taste . Again cook in pressure cooker for 1 whistle
4. Serve hot with rice or chapathi