20.4.06

Egg Kothu Parotta


Kothu Barotta:


Kothu Barotta. Street Food - Kothu Roti. Kyma Barotta. Chili Barotta. Fried Barotta. Kai-endhi Bhawan Style Kothu Barotta.

Though its kind of famous street food through out Tamil Nadu and Kerala. For me, its my favourite meal from the canteen. Myself and my friend Sugumar used to prefer this over anythng as the canteen cook, made them fresh right in front of us, anything that is hot after a hectic day at lab is greatly appreciated, right.

Ingredients:

Soft cold barottas-4(made into bite size pieces)
Green chilies 3 finely chopped
Curry leaves 1 cup
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Cooked minced meat/Mutton keema 100 grams(optional)
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide-large non-stick pan, heat oil. Add cumin seeds and curry leaves. Followed by green chilies and onion. Fry them crisply. Now add tomatoes and fry them till it looses its water content.

Then add ginger-garlic paste....fry them till its raw smell leaves.

To this add eggs and scramble them into very tiny bits. Add minced meat too. Fry till it turns opaque. Now add...salt, turmeric, coriander and garam masala powder to this.

Followed by barotta, fry them till it blends well. Run few spoons of lemon juice over this.

Serve them hot.



Country Chicken Kozhzmbu:(Country Style)

Nattu Kotti Pulusu. Nattu Kozhi Kuzhambu. Desi Murgi Masala Curry. Cage free Chicken Curry.

One good speciality about this curry is....they don't use any strong spices like cloves, cinnamon.....here! Its prepared totally in a country style!

Country chicken flesh is very tastier/gamier(like game bird's meat) than the regular ones! Since the animal is cage free....gets to eat anything(practically) and gets nice exercise! Its not very meatier tho' and their bones are very strong!

So...even cleaning in a certain way, does matters for a nice curry. I bought the whole chicken, my neighbour Altaf, helped me in halal cutting the bird! Then I rubbed the chicken with 1-2 spoon full of turmeric(bactericidal) and charred even the finest feathers over fire wood! So the chicken's burnt skin....gives the real flavour to my curry!

Ingredients:

Country Chicken-1 (made into chunks)
Red onion 1 large sliced
Country tomatoes 2 sliced
Garlic 1 large peeled and semi crushed
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chilies 3
Whole black pepper 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Salt
Turmeric powder 1-2 spoons
Chili powder 2 spoons
Pepper powder 1 spoon
Sesame oil 1 cup.

Method:

Take chicken in a large bowl and add salt and 1 spoon of turmeric to this. Sprinkle little water over this. Set them aside for 20 minutes. Then wash chicken in a running water....until water runs clear.

In a kadai/wok....heat oil. Add mustard, cumin, fenugreek, whole pepper, dry red chilies, urad dal, chana dal and curry leaves. Let them pop and splutter well.

To this add garlic.....and fry till fragrant. Then followed by onions. Fry them till it turns to golden color. Now add tomatoes and fry till it looses its water content.

To this add chicken.....and fry till it turns opaque. Add salt, turmeric, chili and pepper powder. Fry them for few minutes and cover and cook. Add 3-4 cups of water now. Cover and cook till chicken is soft.

Serve hot with plain rice.

16.4.06

Kothamalli Thokku:(Tamizhar Style)

Cilandro Pickle/Coriander Pickle, Kothamir Pachadi/Oorughai/Malli Oorughai/Dhaniya Patha Ki Achaar.

Ingredients:

Coriander washed(discard root alone )chopped along with stems - 2 bowl full
Tamarind - cricket ball size soaked in water and made into puree/thick extract
Chili powder 3 spoons
Fenugreek seeds 1/2 cup - roasted and powdered
Mustard seeds 1/2 cup - roasted and powdered
Salt
Turmeric 1/2 spoon
Sesame oil 1 bowl full
Mustard seeds 1 spoon
Asafoetida 1 spoon

Method:

Chop coriander along with stem....into 1 inch size bits. Spread them over a wide tray. Shadow dry them for 2-3 hours.

In a wok, heat oil. Add mustard seeds and asafoetida. Let it pop and splutter well. Then add cut and semi-dried coriander leaves. Fry them well.

Now add salt, turmeric and chili powder to it. Then followed by tamarind puree. Cover and cook for 20-30 minutes over low-medium heat. Make sure....that coriander is done well as well as tamarind is well blend to it. Generally it will be fragrant and oil shows up on sides.

When tamarind reduces and all the raw flavour is gone. Its time to add fenugreek and mustard powder. One should not prolong to keep it over the stove after adding this. Just couple of minutes only. Fenugreek and mustard have a very distinct flavour.....but when you heat them for long time, it would taste very bitter. So...its better to turn off the stove very soon after adding it. So...make sure, the coriander is done well, before adsing this powder. As we cant alter after this time.

Once it is over.....allow it to cool over your counter-top. Store them in air-tight ceramic or glass jar. Its good to smear the jar with spirit before popping your pickle in. Never use steal spoon for serving pickle....the tamarind reacts with it. Its better to use plastic/ceramic or glass spoons. Try to cook pickles with sea-salt/rock salt than an iodized salt, iodized salt gives a kind of metallic taste to the food.

Allam Pachadi:(Andhra Special)

Ginger Pickle or 'Inji Thokku' in Tamil, in south Tamil Nadu they call this 'Inji - Puli'. Adharak Achaar in Hindi or Adharak-Lasan ki Achaar or Adharak-Lasan-Imili Achaar.

This is my friend Kranthi's Mother's recipe! She is a great cook, I ever know! She is kind of pickle master to me. All her pickles tasted so great! Like her 'Andhra Avakkai', 'Pandu Mirchi Pachadi' , 'Allam Pachadi'. She also fixes Mutton and Chicken Pickle! So when we were in hostel...she sends over her pickles. We literally survived with her spices! When I pack to my home....she again fixes it to me(carry away pickles) So....one fine day I thought of paying close attention, how she prepared. She is amazing! Making pickle was such a casual affair to her. She tossed everything together in minutes! My goodness... I really went nuts! The output was outstanding! God....she must be gifted!

Later...I tried to make pickles on my own. Each time I get remembered of her recipe. I did prepare all her recipes....my mommy became her fan! She always insists me to make 'Kranthi's Mother Pickle'!

Don't get any wrong idea looking at the photo, it was taken long before...when I was total amateur in photography! Moreover oily pickles don't make good photos(at least to me!:(

Ingredients:

Ginger 1/4 kilo skinned peeled and chopped
Garlic 150 grams peeled and chopped
Tamarind tennis ball size soaked in water
Jaggery 150 grams
Salt
Turmeric powder 1 spoon
Dry red chilies 150 grams roasted and powdered
Dry red chilies 50 grams(whole)
Curry leaves 1 cup
Mustard 2 spoons
Cumin 2 spoons
Fenugreek seeds 1/2 spoon
Fenugreek roasted and powdered 100 grams
Asafoetida 1 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Gingeli oil 3 cups.

Method:

Extract thick tamarind milk/tamarind water and set aside.

In a pan...heat few spoons of oil. Fry garlic and ginger....till raw smell leaves. Make a thick paste out of it(wet grind with limited water). Set aside.

In a non-stick deep pan. Heat oil. Add mustard, cumin, fenugreek, asafoetida, chana and urad dal. Let them pop and splutter well.

Now add curry leaves and red chilies(whole) and fry them for a while.

Then add ginger-garlic paste and fry them too. Followed by....salt, turmeric powder, fenugreek powder roasted and powdered chili powder, salt, jaggery and tamarind water. Now cover and cook over medium flame.

Once it is done. Remove the lid and stir-fry them over medium to high flame. One can add little more oil...at this time. Fry them without any water content and oil shows up on sides.

Its one of the popular Andhra Style pickle. It can be served along with meals. This can be taken along with plain rice as such. This pickle tastes good with curd rice too.

12.4.06



Raagi Laadu:(version 2)

Ingredients:

Raagi flour/finger millet- 1 cup
Dry Ground nut/peanuts 1/2 cup
Dry grated coconut 1/4 cup
Brown/black sesame seeds 2 -4 spoons
Jaggery/brown sugar 3/4 cup
Cardamom powder 1 spoon
Ghee for smearing.

Method:

Prepare a thick dough using limited warm water to the flour. Make equal parts out of it(small roundels...4 inch size) flatten them into thin fritters(over wet cloth....mounted on inverted plate).

Sun dry these fritters or roast on tawa/skillet using less oil or even deep fry them in hot oil. Whichever you. Then cool them.

Make them into bits. Powder them in a blender.

Transfer this powder in a large bowl.

Now in a separate pan....heat jaggerry/brown sugar. Make a thick syrup out of it.

Roast peanuts in a pan and grate them too.

Mix grated peanut, grated dry coconut, sesame seeds, cardamom powder with the flour prepared. Run the jaggerry syrup over this. Make a dough dough. Now make equal parts out of it. Using ghee smeared hands....make small 2-4 inch size balls out of this dough. Set them to cool on ghee smeared plate.
Raagi Laadu:

Its my own innovative dish...it turned out well. Why don't u try sometime?!

Ingredients:

Raagi flour(finger millet flour)-1 cup
Jaggerry/brown sugar 1/2 cup
Grated coconut 1/4 cup
Black/brown Sesame seeds 2 spoons
Coconut milk 1/2 cup(one can use even coconut powder here)
Cardamom seeds powder 1 spoon
Ghee few spoons.

Method:

Place the dry raagi flour in a dry bowl. In a wide steam cooker....fill 2 cup of water. Place this flour filled bowl in this wide vessel. Cover the wide vessel alone. Steam cook the flour for 10 minutes.(step 1)

Now place the warm flour on a wide tray. Let it cool.

In a separate heavy bottomed pan....heat jaggery/brown sugar. Mix coconut milk to this thick syrup. Continue cooking over medium flame...till it forms to thick syrup. Now add cardamom powder, grated coconut and sesame seeds to this.

Run this syrup over the flour...kept in wide try. Make a thick dough.

Grease another bowl with ghee/grease ghee in your idly try. Place the dough as whole or made into small laadus(3 inch size roundels) Now once again steam cook them(as we did in step 1). Maybe for 10 minutes. Check with wet fingers...it should not be sticky. The dough should be cooked.

This is healthy dish. Moreover its not fried dish.


Corn Vadai:(Andhra style)

Makkacholam Vadai in Tamil

Ingredients:

Indian corn(which is not sweet in taste)3 large(preferably ripe and pearly)
Salt
Green chilies 8/Dry red chilies 8-chopped
Ginger-garlic paste 2 spoons
Fennel seeds 2 spoons
Onion 2 finely chopped
Coriander leaves few finely chopped
Curry leaves few finely chopped
Oil for frying.

Method:

Shred the ripe corn pearls...using knife. Cook them in boiling water...adding little salt to it. Maybe just semi-cook them for few minutes. Then....coarsely grind them.

To this add all the above said ingredients except oil. Mix them well.

Heat oil in a pan. Make small 3 inch size fritters(vadai) and surface fry them in hot oil.

Serve hot with mint and tomato chutney.
Dry Peas Masal Vadai:

Ingredients:

Dry yellow peas-1 cup soaked overnight in water
Onion 2 finely chopped
Green chilies/dry red chilies- 8 finely chopped
Curry leaves few finely chopped
Coriander leaves few finely chopped
Fennel seeds 2 spoons
Ginger-garlic paste 2 spoons
Salt
Oil for frying.

Method:

Coarsely grind the soaked dry peas. Then mix all the above said ingredients to it except oil.

Heat oil in a deep pan. Maintain stove in medium heat. Make small flat(3 inch round flat fritters) vadais. Fry them in oil...till reddish-brown and crisp.

Serve hot with mint and tomato chutney.

Pattaani Biriyani.



Dry Peas Rice:


Pattani Biriyani (Vegetarian's Mutton Biriyani, he he). Pataani Masala Saadham. Kaintha Pattani Saadham. Peas Pulav. Yellow Peas Spicy Rice. Dry Peas Pulav.

Dry Peas is widely used in Non-Vegetarian's house on those strict 'fasting months'...where we really feel hard to pass the days without meat. So just to tickle our taste buds...my relatives used to prepare anything 'extra spicy' for us. One of my Small Grandma (yeah yeah, not my own gradma...but her sister, so this is how I could intro' her) is a genious in fixing such meal. When I happened to visit their home (during fasting month...probably Purataasi Maasam), she prepared a spicy korma for me, with dry yellow peas and all vegetables that are equivated to Mutton in it. I have to admit, it was awesome. The taste still lingers in my mind. Well...anyway thats the day, I found out...I can manage without meat, by respecting few vegetables and dry legumes. Later I applied this 'technology' widely during my rough hostel days (I lived most of life in the hostel, with the exception of self cooking, few years).

Ingredients:

Dry green/yellow peas 1 cup soaked overnight in water.
Raw rice 1 cup
Salt
Ghee 1 cup
Dry red chilies 6-8
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Garlic 3-5 cloves chopped
Onion 1 small chopped finely
Curry leaves crisply fried 1/2 cup.

Method:

In a pressure pan.....heat ghee/butter. Add mustard, cumin, asafoetida, red chilies, urad and chana dal. Let them pop and splutter well.

Now add garlic and onions and fry well. Then add peas and rice. Add enough salt and water. Pressure cook till 3 whistle sound.

Garnish with crisply fried curry leaves.

Serve hot with fried potatoes.

Godhumai Dosai




Gothuma Dosa:

Ingredients:

Wheat flour 1 cup
Onion thinly sliced 1 cup
Dry red chilies 6 slitted
Curry leaves few
Salt
Oil few spoons.

Method:

In a pan...heat 2 spoons of oil. Fry red chilies, curry leaves and onion in this. Transfer them to a bowl. Add salt and flour to this. By adding water little by little....make a thin batter out of it.

Spray oil on a heated tawa/skillet. Make a thin crepe out of the above batter made. Turn over other side and cook. Add oil at the sides...if needed. Once the edges are crisp...and they turn to reddish brown color...its done.

Serve hot with tomato chutney.
Spinach Adai:

Paalak Dosa/ Paala Keerai Adai/ Paala Koora Dosa.

Ingredients:

Raagi flour 1 cup
Spinach 1 finely chopped 1 cup
Onion 1 finely chopped 1 cup
Green chilies finely chopped 6-8
Salt
Oil few spoons.

Method:

In a pan...heat few spoons of oil and add spinach, onions, green chilies and salt. Fry them for a while.

Transfer them to a bowl. Now add flour to this. By adding little by little water...knead them to thick dough. Make equal roundels out of it.

On an inverted bowl...place a clean wet cloth(cotton cloth dipped in water...at the same time water should not be dripping)

Now place one of the roundels over this cloth. Using fingers...knead them to thin adai.

On a heated skillet...spray oil. Place this adai and cook. Turn to other side and cook. This takes time....so cook for a long time over medium heat.

Serve hot.


Red tomatoes Omlette:

Ingredients:

Eggs 3
Tomato 1 large chopped
Onion 1 small chopped
Green chilies 3-4 chopped
Salt
Milk few spoons
Oil few spoons.

Method:

In a large bowl mix all the above said ingredients except oil. Beat well until they are foamy.

Make thick crepes out of it.

Serve hot.

Greens Omlette:

Ingredients:

Spinach 1 cup finely chopped
Coriander leaves alone 1/2 cup
Onion 1 thinly sliced
Green chilies 4 thinly sliced
Salt
Milk few spoons
Eggs 4
Oil few spoons.

Method:

Fry all the above said ingredients except egg in a pan. Using less oil. Once it is done...transfer them to a bowl. Mix eggs to it.

Spray oil on a heated pan. Make a thick crepe. Cover and cook for few minutes. Turn to other side and cook for few more minutes.

Serve hot.

Mutton keema Omlette:

Ingredients:

Mutton keema(minced Goat's meat/Minced Lamb meat)-1 cup
Onion 1 finely chopped
Green chilies 2 finely chopped
Salt
Turmeric powder 1/2 spoon
Pepper powder 1-2 spoons
Eggs 3 or 4
Oil few spoons.

Method:

In a pressure cooker cook minced meat along with salt, onion, green chilies, pepper and turmeric. Use limited water. At the end of cooking there should be no water left. Once it is done transfer it to a bowl. Then add eggs and beat them well until foamy.

In a heated pan....spray oil. Make a thick crepe. Cover and cook. Turn to other side and cook for few more minutes. Repeat the process for other omlette too.

Serve hot.

Mushroom Omlette:


Mushroom Omlate. Kalaan Omlette.

Ingredients:

Onion 1 chopped
Green chilies 3-4 chopped
Button mushroom 1 cup chopped
Salt
Eggs 4
Oil few spoons.

Method:

In a pan...heat 2 spoons of oil. Fry onion, chilies and mushroom for a while. Maybe mushroom should be half done here.

Transfer this into a large bowl. Add salt and eggs. Mix them well.

Spray oil on a heated pan. Make thick crepe. Cover and cook. Turn over and cook the other side too.

Wonderful mushroom omlette is ready.

11.4.06

Mutton Kofta Omlette:(Mughalai Style)


I happend to taste this recipe from Narmada Rasoi, Himayat Nagar - Hyderabad. This is not any hi-fy restaurant....they only home deliver their food, we can't actually dine there. Yet they were very busy supplying thorough out the city. The food used to be quality, tasty, warm and even delivery was so fast. So when I was in hostel...I used to call up them and place order all the time. These people know me so well, by mere attending the phone...they started calling me by my last name. It was really sweet. Well....one day, I tasted this recipe. I felt it was so unique...mutton made into kofta and then thrown into the omelete like a filling!:)my goodness...never thought one good make even the breakfast omlette into a grand snack.
Ingredients:

Goat's meat boneless diced 1 cup
Salt
Pepper 1/2 spoon
Chili powder 1/2 spoon
Garam masala powder 1/2 spoon
Bengal gram powder few spoons
Rice powder 2 spoons
Ginger-garlic paste 1 spoon
Green chili paste 1 spoon
Mint chopped 1 spoon
Coriander leaves chopped 1 spoon
Crisply fried Onion 1 cup
Eggs 3
Oil for frying

Method:

In a pressure cooker cook meat with little salt and turmeric in it. Maybe till 5-6 whistle sounds. Drain and stain the meat.

In a large bowl....all the above said ingredients except oil, and eggs. Make a thick batter out of it.

Dip the meat pieces into this batter and deep fry them in hot oil.

Leave the crisply fried mutton koftas(meat) over kitchen tissues for a while.

In a separate pan...spray oil and add already fried onions(or one can fry now too till crisp and reddish brown) Over this break all the 3 eggs carefully. Yolk should not be broken. Drop the mutton kofta over this omlette. Cover and cook until egg is done. Fold to one side like dosa and remove from pan.

Serve this hot as an evening snack.
Green tomatoes Omlette:

Ingredients:

Green tomato 1 chopped into chunks
Onion 1 finely chopped
Green chilies 3 chopped
Coriander leaves chopped few
Salt
Milk few spoons
Eggs 3 or 4
Oil few spoons

Method:

In a large bowl...add salt and milk. Mix well. Then add all the above said ingredients except oil. Mix them thoroughly until foamy.

Heat tawa/wok. Smear oil over this. Now make an omlette over this. Cook other side too.

Serve hot with bread or as such.
Green Tomatoes Chutney:

Ingredients:

Raw green tomatoes 5 chopped
Onion 1 smalled chopped
Garlic 5 cloves chopped
Green chilies 8 chopped
Salt
Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Dry red chilies 3
Curry leaves few.

Method:

In a pan....heat oil. Fry onions, garlic, green chilies and tomatoes for a while. Then make a thick paste out of it and set aside.

In the same pan...heat few spoons of oil. Add mustard, cumin, dry red chilies and curry leaves. Run this seasonning over the above made chutney.

Serve this as a side dish for Idly or Dosa. One can try this with rice too.
Green Tomatoes n Dal Rice:

Ingredients:

Green tomatoes diced 1 cup
Green chilies 5 chopped
Onion 1 small chopped
Garlic 4 cloves chopped
Thoor dal soaked in water 1 cup
Raw rice 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1/2 spoon
Chana dal 1/2 spoon
Curry leaves few
Dry red chilies 3
Asafoetida 1/2 spoon
Ghee few spoons.

Method:

In a pressure pan....heat ghee. Add mustard, cumin, asafoetida, curry leaves, urad and chana dal. Let them pop and splutter well.

Then add garlic, green chilies and onion to this. Fry them for a while. Followed by add tomatoes, dal and rice. add enough salt and water. Pressure cook them till 3 whistle sound.

Serve hot with any fried vegetables like Potato roast or chips.

10.4.06

Beryani:(Iranian Dish)

Its an excellent side dish for pitta bread.

Ingredients:

Lamb shoulders 500 grams
Onion 1-2 thinly sliced
Salt
Pepper
Turmeric
Oil for frying
Pitta bread(mid east bread)

Method:

In a large pan. Add onions and meat with enough water. Cook till tender. It may take 45 minutes. So often add water.

When the meat is soft add salt, turmeric and pepper and cook for few more minutes. Make sure that at the end of cooking. The meat should be cooked and there should not be any water. So always add limited water and cook.

Now remove this and mince the meat in a blender. Make small equal roundels out of it. Deep fry them in hot oil.

Serve this with pitta bread covered both the sides. Just like sandwich.
Spinach Omlettle:(Iranian Style)

I forgot the original Arabic name for this dish. I learnt this recipe from my friend. Its her favourite dish and I love it too.

Ingredients:

Chopped spinach 1 cup
Eggs 3
Onion 1 thinly sliced
Salt
Pepper
Oil or butter few spoons

Method:

Cook spinach with 1/2 cup of water for few minutes. Maybe one can add salt a little to this. Drain and strain water. Cook just for 2 minutes and squeeze water from spinach and set aside.

In a pan...heat oil. Fry onions till golden color. Now add spinach too. Fry them for few minuts.

Now break the egg...held above this pan. Care should be taken while breaking egg and dropping it. Yolk should be intact. Then cover and cook....untill egg is cooked and yolk is soft.

Serve hot. Sprinkle salt and pepper over this just before serving.
Green Tomato Bajji:

Ingredients:

Raw green tomatoes(sliced thick. maybe 1/2 inch thickness)as required
Bengal gram flour 1 cup
Corn flour/rice flour few spoons
Salt
Turmeric powder 1/2 spoon
Coriander powder 1 spoon
Chili powder 1-2 spoons
Garam masal powder 1 spoon
Ginger-garlic paste 1 spoon
Soda 1/4 spoon
Oil for frying.

Method:

Make a thick batter using all the above said ingredients(except oil and tomatoes)

Dip the sliced tomatoes in this batter and surface fry them in hot oil.

Serve hot with mint chutney.
Green Tomatoes Gothsu:

Ingredients:

Raw green tomatoes 1/4 kilo
Thoor dal 1/2 cup
Green chilies 5-6 finely chopped
Ginger 2 inches peeled and finely chopped
Garlic 6 cloves finely chopped
Onion 1 large finely chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon(optional)
Oil few spoons

Method:

In a pressure cooker....add thoor dal, 2 cups of water, salt and few spoons of oil. Pressure cook till 3-5 whistles or until dal is soft.

In a deep pan....heat oil. Add green chilies, onion, ginger and garlic....fry them for a while.

Then add tomato chunks and fry for few more minutes. Add salt, turmeric and chili powder to this.

Further add cooked dal to the above....cover and cook. Maybe for 5-10 minutes. Until it forms to thick gothsu. At the same time tomatoes should not be overcooked.

This gothsu can be served along with Pongal, Kali/Chankati or even with plain rice.

7.4.06

Hot and Spicy Cashew Gravy:(Chettinad Style)

Ingredients:

Cashew nuts 25
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Ghee 1/2 cup
Fresh cream few spoons
Crisply fried curry leaves few.


To be roasted each separately and powdered together:

Cashew nuts 15
Grated coconut 1/2 cup
Cas Cas/poppy seeds 2 spoons
Pepper 1 spoon
Cumin 1 spoon
Cinnamon 3 sticks
Cloves 5
Cardamom 3 pods
Fennel seeds 2 spoons
Coriander seeds 2 spoons
Dry red chilies 3-5

To be Fried in little oil and wet ground to thick paste:

Onion 1 chopped
Ginger 2-3 inch chopped
Garlic 6 cloves chopped
Tomato 2 chopped

Method:

In a deep thick bottomed non-stick kadai/wok....heat ghee.

Add cashew nuts(25) and fry till it is reddish color.

Followed by above wet ground paste. Fry them till it blends well. Add salt, turmeric and chili powder. Add enough water...cover and cook for few minutes.

To this add the powder masala prepared above. And stir fry them till they form a thick gravy. Let the raw smell leave and oil show up on sides.

Just before serving...garnish with crisply fried curry leaves and drop few spoons of heavy cream.

This can be served as side dish to Idly, Dosa, Idiappam, Appam, Chappathi, Pulkas, Naan, Pooris, Mild pilafs or even Plain Rice.

6.4.06


Simla Mirchi Ki Salan:(Capsicum Gravy)

Ingredients:

Capsicum 4 large finely chopped
Tomatoes 5 finely chopped
Onion 1 large finely chopped
Garlic 8 cloves finely chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1/2 cup
Mustard 1/2 spoon
Cumin seeds 1/2 spoon.

Method:

In a wide non-stick pan...heat oil. Add mustard and cumin seeds. Let them splutter well.

Now add garlic and fry till fragrant. Then followed by onions. Fry till onion turns golden color.

To this add capsicum and tomatoes. Cook over high flame....till water content is evaporated.

Add salt, turmeric and chili powder to this. Stir fry over high flame for few minutes or till it blends with vegetable.

This can be served along with chappathis or rotis as side dish.
Cashew Korma:

Ingredients:

Cashew nuts 25+15
Ghee 1 cup
Thinly sliced onions-2
Tomato 2 chopped
Green chilies 3-5 slitted
Ginger-garlic paste 2 spoons
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Coconut grated 1 cup
Cinnamon 3
Cloves 5
Cardamom 3
Marathi mokku 3
Fennel seeds 2-3 spoons
Crisply fried curry leaves few for garnishing.

Method:

Make a thick paste out of cashew(15 numbers) and coconut together and set aside.

Heat ghee in a large non-stick kadai/wok. Add fennel seeds, cloves, cinnamon, cardamom and remaining 25 cashews to this. Fry well till cashew becomes golden to reddish color.

To this add green chilies, onions, ginger-garlic paste. Fry till raw smell leaves. Further add tomatoes to this.

Add salt, turmeric and chili powder. Cover and cook for few minutes. Then add cashew+coconut paste to this. Cook till fragrant and ghee shows up on sides.

Run a spoonful of ghee over this. Garnish with crisply fried curry leaves.

Serve this as a side dish to chappathis, poori, roti or naan.
Cashew Masala Kuzhambu:

Ingredients:

Cashew nuts 30-40 numbers
Onion thinly sliced 1 cup
Garlic 10 cloves finely chopped
Green chilies 3 slitted
Tomato 5 chopped
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Coriander powder 1 spoon
Coconut grated 1 cup
Oil 1 cup
Cloves 3-5
Mustard 1/2 spoon
Cumin seeds 1/2 spoon
Methi seeds/venthayam 1/2 spoon
Asafoetida 1/2 spoon
Whole pepper 1/2 spoon.

Method:

In a non-stick kadai/wok, heat ghee. Add mustard, cumin, methi seeds, asafoetida and pepper to this. Fry them for a while.

Add 20 cashews and fry them till golden color.

Add green chilies, garlic and onions to this. Fry them till they loose their raw smell.

Further add tomatoes to this and fry till they loose their water content.

Now add tamarind, salt, turmeric, chili powder and coriander powder to this.

Make a thick paste out of remaining cashew and coconut. Add this paste to the above gravy. Let it get cooked till oil shows up on sides.

Garnish them with crisply fried curry leaves just before serving.

Serve them as a side dish for mild pilaf or plain rice.

Raagi Pakoda





Raagi Pakoda:

Ingredients:

Raagi flour 1 cup
Finely sliced red onions 1 cup
Thinly sliced green chilies 1/2 cup
Curry leaves 1/4 cup
Ginger-garlic paste 1-2 spoons
Salt
Soda 1/2 spoon
Dalda/Ghee few spoons
Oil for frying.

Method:

Dissolve soda and salt in ghee/dalda. Sprinkle this over flour.

Mix all the other ingredients(except oil) to the flour. Never attempt to add any water.

Heat oil over medium flame. When it is smoky hot. Just sprinkle a handful of water over flour and drop as pakodas in oil. Fry few at a time. Fry them crisply.

Serve hot with tomato sauce and fresh cream.

5.4.06


Raagi Adai:(Country Style)

Ingredients:

Raagi flour 1 cup
Drumstick leaves 1 cup
Curry leaves chopped 1/4 cup
Green chilies 6-8 finely chopped
Red onions finely chopped
Salt
Oil 1 cup

Method:

In a pan...heat few spoons of oil. Add green chilies, onion and drumstick leaves. Fry them for a while.

Add this fried items to the flour. Mix them evenly. Add salt to this. By adding water little by little....make a thick dough.

Take a clean cloth and mount it over an inverted flat bowl. Sprinkle water over this cloth. Make the cloth wet at the same time not dripping.

Make equal parts out of dough...probably small balls.

Place this ball over the wet cloth and using wet hand Pat them into flat adais.

Heat a skillet or tawa. Add few spoons of oil. Maintain the stove over medium flame. Place the adai over this hot tawa. Let it get cooked. Turn to the other side. Sprinkle oil...or run oil along the sides. Cook over medium flame for long time....as raagi takes time to get cooked.

Serve hot as an evening tiffin. Its healthy diet. Its advised to both kids and above 60's too.

Keerai Kuzhambu(Tamizhar Style)

Greens Gravy. Hot n Spicy Greens Curry.

Ingredients:

Bitter Greens(Vallarai, Manathakali/Sukudi, Mudakkathaan) 1 bowl full leaves alone
Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Tamarind water 1 cup(tamarind paste 1 spoon diluted in water)
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt...cover and cook for 3-5 minuted.

Then in a blender...wet grind the greens to thick paste, using limited water.

In a separate pan. Heat oil. Add green chilies, garlic, onions and tomato....fry them till tender. Further add salt, turmeric, chili powder and tamarind water. Cover and cook till they form a thick gravy.

Now add greens paste to this gravy and cook them over medium flame till one or two boils.

In a separate pan...heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.

Serve this gravy along with plain rice. This method of preparating takes away the bitterness of these greens.


Hot Chutney:

Ingredients:

Large red onion 1 chopped
Garlic 6 cloves chopped
Country tomatoes 2-3 chopped
Dry red chilies 8-10
Salt
Oil few spoons.

Method:

Roast red chilies in pan....for a while and set aside.

In the same pan heat oil. Add garlic, onions and tomatoes. Fry them for 5 minutes or till they are tender and without raw smell anymore. Never attempt to add any water. Just add salt while frying itself.

Now in a blender add roasted chilies and this above fried together. Wet grind it...if needed by adding very little water.

In a separate pan...heat few spoons of oil. Add mustard, cumin, asafoetida, curry leaves, urad and chana dal. Let them pop and splutter. Run this seasoning over chutney.

This can be served along with Idly, Dosa, Uthappam, Paruppu adai or Vadai.

3.4.06

Vegetable Bonda:

Ingredients:

Carrot finely chopped 1/2 cup
Cabbage finely chopped 1/2 cup
Beans finely chopped 1/2 cup
Cauliflower finely chopped 1/2 cup
Peas a fist full
Potato boiled and mashed just 1
Mint leaves finely chopped 1/4 cup
Coriander finely chopped 1/4 cup
Onions finely chopped 1
Green chilies finely chopped 6-8
Bengal gram flour 1-2 cups
Rice flour 1/4 cup
Soda 1/2 spoon dissolved in limited water
Salt
Chili powder 1-2 spoons
Ginger-garlic paste 1-2 spoons
Garam masala powder 1 spoon
Egg white from one egg
Oil for frying.

Method:

Mix all the above said ingredients (except oil) Make a thick batter using limited water.

Heat oil in a deep pan. Drop them as small round balls. Generally few at a time. Fry them till golden brown and crisp.

Serve hot with chutneys...like mint or tomato chutneys.




Vegetable Manchoorian:

Ingredients:

Carrot finely chopped 1 cup
Beans finely chopped 1 cup
Cabbage finely chopped 1 cup
White onions finely chopped 1/2 cup
Spring onion finely chopped 1 cup
Green chilies finely chopped 1/4 cup
Salt
All purpose flour 1/4 cup
Corn flour 1/4 cup
Soy sauce few spoons
Chili sauce few spoons
Tomato sauce few spoons
Egg white from 1 egg
White pepper powder few spoons
Ajina motto 1/4 spoon
Oil for frying.

Method:

Mix all the above said ingredients (except oil) in a large bowl. Make a thick dough. Adjust seasoning according to taste.

Heat oil. Drop them into small balls....generally few at a time. Fry them crisply till golden brown.

Serve them hot along with tomato and chili sauce.