Jan 27, 2015

Lasun (Garlic) chutney


Dry garlic chutney is a Maharastrian recipe made for vada pav, a trademark recipe especially in Mumbai. This chutney  has a very zestful taste of roasted garlic and peanut. 

The original recipe uses dry coconut. Instead I used fresh coconut slivers which turned the dry chutney into crumbles. And it worked out perfectly when I made vada pav. These crumbles makes every bite more delicious. 


Ingredients

1 pod of Garlic, peeled
1/4 cup Peanuts
5 whole dry Red chilies
1/4 cup Coconut slivers
1/2 tsp Oil
Salt

Method


  • Heat oil in a pan. Add garlic and fry until it turns golden brown. Set aside 

  • Roast peanuts, red chilies and coconut separately. Set aside 

  • Grind all the ingredients together without adding water. Add salt while grinding this chutney



Jan 25, 2015

Chicken Thokku


Chicken Thokku truly a southern taste of India. It is prepared with very few key ingredients like onions and tomatoes which is used in preparation of the curry. It is spiced up with Chennai Chili powder (which I call) which is prepared with coriander seeds and guntur chillies in 1.5 ::1.0 ratio and garam masala powder.

I suggest to include lots of turmeric powder, it is not added not just for its benefits; but it adds a lot of color and taste to the recipe. 

This is my first attempt to make Chicken Thokku. All credit goes to my Mother-in-law who made the chili powder. 

Ingredients

500 gms Chicken, cut into bite sized pieces
5 tsp Oil
1 tsp Ginger-garlic paste
1/2 tsp Turmeric powder
1 medium sized Onion, diced
2 Tomatoes , diced
3 tsp Chili - coriander powder or 2 tsp Chili powder and 1 tsp Coriander powder
1/2 tsp Garam masala powder
Salt

Method 


  • Heat oil in a heavy bottomed utensil
  • Add ginger garlic paste and turmeric powder. Give it a little stir
  • Then add onions. Sauté for few seconds. Add chili-coriander powder. Mix well
  • Add tomatoes. Mix well
  • Add chicken with 2 cups of water. Cook for 15 minutes
  • Adjust salt as per to the taste. Cook for another 15 minutes until chicken is completely cooked and the color of gravy deepens 
  • Serve hot with steamed rice 

Jan 21, 2015

Kollu Sundal



Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu sundal is a simple recipe seasoned with a very few key ingredients. 

Ingredients

1 cup Horse gram, soaked overnight in water
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
A sprig of Curry leaves
2-3 Green Chilies, Finely chopped
Salt
Cilantro, finely chopped
2 tsp Freshly grated coconut, optional
Salt

Method

  • Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Use the stock to make Kollu Rasam
  • Heat oil in a pan. Add mustard seeds, asafetida, curry leaves, green chilies. Give it a little stir. When it starts to sizzle, add cooked horse gram. Adjust salt as per taste. Saute for 2-3 minutes
  • Garnish with cilantro and coconut. Serve with rice and Kollu Rasam

Kollu Rasam



Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.


Kollu Rasam is a winter based recipe which mainly cooked to treat cold and cough. The spices in the rasam treats the nasal tract to clear phlegm. 


Ingredients

1 cup     Horse gram, soaked overnight
2 tsp      Oil
1/2 tsp   Mustard seeds
1/2 tsp   Cumin seeds
4 cloves Garlic, peeled and crushed throughly
A sprig of Curry Leaves
1 Tomato, diced
1/2 cup Tamarind Extract
1 tsp Jaggery
4 cups Water, divided
Salt
Cilantro, chopped

Spice powder
1/2 tsp Pepper 
1 tsp Cumin Seeds
2-3 Whole Re Chilies
3/4 tsp Coriander seeds

Method

  • Dry roast all the ingredients. Cool it and grind it into a fine powder
  • Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Retain the stock in a separate container
  • Heat oil in a heavy bottomed vessel. Add mustard seeds, cumin seeds, curry leaves and garlic. When it starts to sizzle, add tomatoes. Saute until tomatoes are completely cooked
  • Add tamarind extract, spice powder and horse gram stock
  • Add water, salt and jaggery. Bring it to boil 
  • Add coriander and serve on a hot bed of rice


Nov 4, 2014

Mutton Kurma


Taking inspiration from Kerala cuisine, my mother gave me the "MUTTON KURMA" recipe - vibrant colored,  truly rich, mildly sweet with a kick of peppery flavor. It is a  family owned recipe. The juicy meat is cooked in freshly pressed creamy coconut milk and I just can't get enough when served with a steamy bed of white rice...!! The meat is very tender and  potatoes just adds more texture to the creamy sauce.

A  MUST TRY Recipe  !!

Ingredients

500 gms Mutton 
3 cups of Coconut Milk
3 tsp Ghee (clarified butter)
4 Cloves
2 sticks of Cinnamon
2 tsp Ginger & Garlic paste
6-8 Green chilies, cut lengthwise
2 medium sized Onions, finely diced
1 Potato, diced
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder
Salt

Method

  • Heat ghee in a pressure cooker. Add cloves, cinnamon, ginger & garlic paste, green chilies and onions. Sautee until onions softens
  • Add the spice powders - Turmeric and coriander powder
  • Add Mutton and fry for 2 minutes
  • Add 1 cup of water and season it with little salt. Cook for 15 minutes
  • Now add coconut milk, potatoes and adjust salt as per taste. Simmer for 10 minutes on low heat
  • Serve hot with dosa, idli, or steamed rice

Oct 1, 2014

Avalakki Chitranna


"Avalakki Chitranna"  is a quick and an easy breakfast recipe. Its a nutritious meal incorporated with beaten rice (poha/ avalakki), Indian condiments, onions, peanuts and green chilies. This recipe is same as lemon rice, the only difference is steamed rice is replaces with soaked avalakki. 

This is a better option then steamed white rice and a very light breakfast recipe. 
I used medium avalakki for this recipe which takes 10 minutes to soak. 





Ingredients

2 cups Beaten rice (avalakki/ poha)
3 cups Water
Juice of 1 Lime
salt


For seasoning
4 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
3 tsp Peanuts
4 Green chilies, finely chopped
5 Curry leaves
1 Small Onion, finely chopped
1/4 tsp Turmeric
Few sprigs of Cilantro, finely chopped (optional)
Freshly grated coconut (optional)

Method

  • Soak avalakki in water for 10 minutes. Use a colander to wash and squeeze water.  Transfer it to a mixing bowl
  • Heat oil in a pan. Add mustard seeds, Bengal gram and peanuts. When they turn golden brown; add green chilies, curry leaves and onions. Saute until onions softens
  • Add turmeric and transfer the contents to the mixing bowl
  • Add lime juice and salt. Mix well
  • Add cilantro and coconut to boost flavor. 



Sep 30, 2014

Rava Dhokla


An incredible recipe from Gujrat made with a jiffy mix of semolina(rava), yogurt, green chilies, ginger and turmeric. I found this recipe online, but I have made few variations to this recipe by adding ginger and turmeric. Adding ginger to this recipe boosted the flavors and the light yellow color from turmeric make this dhokla very appealing.

Ingredients

For the batter-
1 cup Upma rava (semolina)
1 cup Yogurt, beaten
1/4 cup Water
1/2 tsp Green chili paste
1/2 tsp Ginger paste
1/4 tsp Turmeric powder
1/2 tsp Salt
1/2 tsp Fruit salt

For seasoning-
3 tsp oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Few sprigs of Cilantro, finely chopped
Few sprigs of Curry leaves

Method

  • Roast rava on a flat pan for 2-3 minutes. Let it cool
  • Mix together rava, yogurt, water, green chili paste, ginger paste, turmeric powder, salt and fruit salt. Set aside for 10 minutes until rava absorbs all the moisture from yogurt
  • Pour the batter on a greased pan and steam for 12 minutes
  • Let it cool for 2 minutes. Dip knife in cold water and cut the dhokla 
  • In a pan, heat oil. Add mustard seeds, cumin seeds, cilantro and curry leaves. When it starts to sizzle, pour the seasoning on dhokla
  • Serve hot