Showing newest posts with label Mint. Show older posts
Showing newest posts with label Mint. Show older posts

1.2.11

Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65






Idly Fry:
I recall my early childhood days...my Mom and brother used to go to my granny's home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy' he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we both had some good time, back then:) I will be longing for that evening stroll...where we will drive around the town, go and watch second show movies' usually some thriller movies...exhibition, circus...we won't miss a thing:) And of course sample different food from various restaurants:) You know what? I will get that special attention,all the while... as he will take me to official meetings, sometimes...and I end up chatting with all his friends! Maybe that is why I mingle with older people so easily!! I hardly ever had/have friends of my own age:( So, coming to the story...whenever I think of those fun filled summer vacation...I just recall this one particular dish, this was one of my favorite dinner...back then. Almost all the restaurants prepare this dish in a similar fashion, however my nostalgic feeling goes to one particular place 'Hotel Khanna'! Well...they prepared it exquisite. We really had hard time, cracking the ingredients in it...when we wanted to fix the same, at home! Later, the Hotel owner and friend, generously offered us help by sending one of his chef to our home...he taught my Mom to prepare the dish, how sweet...right! Before' that my Mommy always fed us with less salt, less oil, less chili kind of stuff' thinking that am only a kid...but later, realized that I was really grown and ready for hot-spicy food:) Guess, we all demonstrate our first independence by claiming a favorite meal; thinking that it is all adult and expect everyone should respect it:):)

Idly - Just in case, if you want to know' what idly is!!!

Ingredients:

Idly 8-10 numbers - cold
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree (fresh pressed)1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Salt
Red chili powder 2 spoons
Garam masala powder 1/4 spoon
Oil 1 cup.

Preparation:


Heat a cup of oil, in a wide wok. Fry curry leaves crisply, set aside.

Later fry green chillies crisply. Followed by onions...wait till it turns from golden to reddish brown.

Add tomato puree,mint, salt, chili, food color and garam masala powder. Fry real good. Once oil shows up on the sides...stir-in cubed idlies.

Fry over high heat...garnish with curry leaves.

If you have some leftovers idlies, its totally fun' to fix this. It makes a wonderful choice for a relaxed dinner:) Hope you all will enjoy it:)

26.1.11

Pudina Paratha / Mint Based Whole Wheat Flat Bread / Pudhina Chappathi






Pudina Chappathi:

Well, you know...I was traveling, traveling and traveling, the whole last year, seen much of North America in this 8 months!! Oh boy, its not a fun trip, where you can sit back and relax or take up a jolly stroll! Anyhow...finally landed back to Oxford this month (Home Sweet Home). This shuttling and packing episode was bit hectic. Even though they all call it 'Home away Home'...people tuck your bed, take care of your laundry...put some fresh mint. But, deep inside...I was kind of disoriented!!! Its so miserable to miss your own couch, mattress, untamed lawn, not to mention that 'Prolonged Restaurant Food - really sucks'. Now, I understand...how my Dad used to travel so much and come home for that basic 'Rasam Rice'. So, at one point 'I cooked enough parathas' and packed it with me...its like piece of home, I valued it so much during my travel. Now, minty flat bread' became a metaphor for any long-drive!!

Ingredients:

Whole wheat flour 1 cup
Salt
Warm water 3/4 cup
Fresh mint leaves chopped 1 bunch
Cumin seeds 1 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

Bring all the above mentioned ingredients together, knead them into smooth dough.

Divide them into equal parts. Roll them into think flat breads.

Toast them on both the sides, run few spoons of oil. Well, key for better chappathi is...toss them to both side, quite often(I mean unlike dosa), it will leave you with soft chappathis:)

I prefer this during my travel, you can actually fix this for breakfast, lunch or dinner:)

17.9.10

Fried Mint Chicken - End up Eating it Daily:)





Shallow Fried Mint Chicken:

On the other day,...I was experimenting with my favourite bird' with some home grown herbs. Surprisingly, the result was amazing. So, just wanna share the recipe with you all...one teeny thing, please don't misjudge with my stupid pictures here...the food was really very tasteeee, sometimes its hard to capture all the essence in a picture!

Ingredients:

Chicken breast and thighs - with bones, with skin(or its up to you)
Salt
Lemon juice 1/4 cup
Ginger 2" grated
Green chilies 5 minced
Mint leaves 1 bowl full crushed
Cilantro leaves 1 bunch crushed
Oil for shallow frying.

Method:

Marinate the chicken with all the above mentioned items, except oil.

Now, heat oil in a shallow pan.

Add the chicken and fry them till reddish brown, aromatic and crisp enough.

Serve warm to go with your meals or try them as appetizers...I won't mind, hehe:)

21.6.10

Pudhina Thuvaiyal / Mint Thuvaiyal - Grandma's Recipe






Pudhina Thuvaiyal:(Tamil Nadu Style)

Ingredients:

Coconut grated 1/4 cup
Mint leaves 1-2 cups
Cilantro 1/2 bunch
Curry leaves from few twigs
Salt
Tamarind 1/4 spoon
Ginger 2" grated
Garlic 4 cloves minced
Urad dal 1 table spoon
Coriander seeds 1 table spoon
Dry red chilies chilies 5
Sesame oil few spoons.

For Tempering:

Sesame oil
Mustard seeds
Cumin seeds
Asafoetida
Chan+urad dal
Dry red chilies
Curry leaves.

Method:
Heat oil, in a wok. Fry coriander seeds and urad dal, once they are well roasted...add the other ingredients to it, continue frying. When they turn aromatic...blend and puree them.

Now, add the remaining oil in an iron wok(but I used the same non-stick, anyway). Add the puree to it...continue cooking over medium heat. Let this reduce and become heavy.

Temper the spices in hot oil and run this seasoning over the thuvaiyal made.

Serve this as a side dish for Birinji Saadham.

24.5.10

Jal Jeera Paani - Refreshing Summer Drink




Why I like this Jaljira Paani? It has no heart breaking' calories from Sugar, yes... its salted.:) Already many are aware of health benefits of Mint, Cilantro and Ginger, so why to lecture again...let me simply conclude like this, its very refreshing for this humid-sunny weather.

Ingredients:

Mint 1 fistful
Cilantro leaves 1 fistful
Ginger 1" grated
Lemon juice few spoons
Kala namak(black salt) to taste
Cumin seeds 1 spoon
Fresh Imli/Tamarind 1 teaspoon
Green chili 1 / I used jalapeno's about 1/4.

Method:

Soak tamarind and cumin.

Now, wet-grind all the above mentioned ingredients along with this soaked stuff.

Filter the same. Refrigerate them for couple of hours.

Serve chilled.

8.4.10

Nilgiri Egg Korma - Eggs in Herbs based Curry



Eggs in Mint based Curry:

Nilgiri Eggs. Eggs Neelgiri. Mutta Pudhina Curry. Nilgiri Egg Korma

Ingredients:

Hard boiled eggs 4
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Salt
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.

Method:

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Then add 2 cups of water and bring this to boil, let this get cooked over medium heat for 20 minutes.

Add boiled eggs to the curry. Meanwhile wet-grind cilantro and mint leaves.

And add the green paste and coconut to it. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.

21.3.10

Pudhina Chutney - Mint Chutney





Pudhina Chutney:

Podhina chutney, Pudina chutney.

Ingredientds:

Coconut grated 1/4 cup
Mint leaves alone 1-2 cups
Cilantro 1/2 bunch
Curry leaves few
Salt
Tamarind 1/4 spoon
Ginger 1" grated
Garlic 2 cloves minced
Urad dal 2 spoons
Green chilies 3
Sesame oil few spoons.

For Tempering:

Sesame oil
Mustard seeds
Cumin seeds
Asafoetida
Chan+urad dal
Dry red chilies
Curry leaves.

Method:
Heat oil, in a wok. Stir-fry all the above mentioned items. Blend and puree them

Temper the spices in hot oil and run this seasoning over the chutney made.

Serve this as a spicy relish to your tiffin.

15.1.10

Madras Vadagari - Delightful Dinner From The Past







Set Dosai and Vadakari:(Madras Style)

Madras Set Dosai and Vadagari. Vada Curry.

*Whoo Whhooo*, *Tastee* *Fulfilling*

Do you love mess food? Do you love mess food, as much as I do? Well then this is the post for you, settle down and then prepare to get the batter ready, later!!!I love the old traditional meals, which are still followed in many small eat areas at Madras. Its so rare in those days, for a lady to taste the outside food, so my grandmother fixed everything at home.

I can remember my grandma making set dosai and vadagari kuzhambu, when I was a kid. Which was quite famous hotel food, in her time. Assuming that anything that took too long must be good, I intended to do the same way and it was done! This is my Grandma's recipe, where she used freshly prepared Fritters(as they can also substitute with left overs)thickened with lots of onions, and spices (Secret). Matched perfect with her(our) big Madras-Periamet House (with so many rooms, lots of steps and turns), right above the bazaar. She displayed her dinner on the mica sheet coated hardwood dining table...each steal plate was mounted with fresh cut banana leaves, those were one kind of dinner.

I did this post years back, but repeating it today, as a peace inducing gesture to placate my Dad and Mom...I made this for them, when I was in India. Seeing this as a food blog, I think...I should share the recipe first, right? I am right aren't I? So here it is.

Ingredients: (For Set Dosa)

Raw Rice - 1 cup
Par-boiled rice - 1 cup
Urad dal 1/2 cup
Cold Cooked rice 1 fistfull
Turmeric powder/kesar color - 1 spoon
Castor oil 1 spoon
Sesame oil 1 spoon
Baking powder 1/2 spoon
Salt as per taste

Method:

Soak raw rice + parboiled rice + urad dal for complete 5-7 hours.

Wet grind it to thick paste. Add all the above remaining items to it. Mix thoroughly and leave it to ferment. Maybe overnight or 7-10 hours.

Heat a griddle/tawa. Smear spoonful of ghee and make a thick pancake/kal dosai/thick utthappam. Dosa should be thick. Make medium size dosa, the thickness should be atleast 1/2 inch. Cover and cook over low-medium heat.

Prepare atleast 2 dosas for each plate.

Ingredients: (For Vadakari)

For Vadas:

Chana dal 1 cup
Fennel seeds 2 spoons
Ginger 2" inch peeled and choped
Garlic 6 cloves peeled and chopped
Green chilies 3chopped
Clove 1
Cinnamon 1
Oil for Frying.(Or steam cook the vadas)

For Curry:

Oil/ghee few spoons
Cinnamon sticks 2
Cloves 2
Bay leaves 2
Fennel seeds 1 spoon
Green chilies 3 sliced
Onion 2 large thinly sliced
Garlic 6 cloves sliced
Ginger-garlic paste 1 spoon
Tomatoes 2 sliced
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Fresh coconut milk 1 cup
Mint leaves few
Coriander leaves few.

Method:

Vada:

Soak chana dal in water for atleast 20-30 minutes.

In a blender, dry grind fennel seeds, cinnamon, cloves and salt togather. To the same... dd ginger, garlic and green chilies, wet grind it. Again, to the same add soaked chana dal and wet grind it to thick paste. Don't add further water.

Now make small fritters and fry them in oil and store over kitchen tissues. Or try to steam cook the vadas. Maybe smear oil in the steam cooker's plates. Then load the vadas. Steam cook for 10 minutes. But fried vadas tastes better.

Curry:

Well.....heat ghee or oil in a large wok. Add fennel seeds, cinnamon, cloves and bay leaves to it.

Followed by, add sliced green chilies, garlic and sliced onions. Saute it for few minutes. Maybe till onions turn to golden color.

Now add ginger-garlic paste and fry for few more minutes....till its raw smell leaves.

Then add tomates and saute for few more minutes. Further add salt, turmeric, chili and garam masal powder to it. Add 2-4 cups of water, cover and cook over medium heat.

When gravy like consistency is acheived, add coconut milk and cook for 5 minutes.

Garnish the gravy with mint and coriander leaves.

Vadakari:

Smash the fried/steam cooked vadas. One can even soak them in warm water for 2-5 minutes before dropping in gravy.

Add this crumbled vadas to the gravy prepared. Let it get well incorporated. One can cook over medium heat for 5 minutes. Dont panic...if the vadas really disintegrated in gravy. Let the gravy consolidate.

Well, serve this curry along with a set of dosas.

It can be served along with even fluffy idlies, no big rules.:)

25.6.09

Lemon Mint Cauliflower



Lemon Mint Cauliflower:

Lemony Cauliflowers. Tangy Cauliflower Poriyal. Neembu flavoured Gobi. Gobi Masala. Gobi Subzi.

Cauliflowers and Potatoes are considered Vegetarian's chicken, at several places! So, it became compulsary for me to fix these veggies for my vegetarian companian and friends! Otherwise, why would I, in the hell care to fix these vegetables, right! According to me...making vegetables palatable is one of the tuffest job...so I go through every level of spicing it up!! When I got tired of the usuals 'cauliflowe korma' and 'paratha'...jumped into easy fix concept of 'poriyal/subzi'!!

Ingredients:

Cauliflower 1 whole head
Lemon 1 fruit
Mint leaves fistful - finely chopped
Ginger 2"grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Butter few cubes.

Powder These:

Fennel seeds 1/2 spoon
Coriander seeds 1 spoon
Cumin seeds 1 spoon
Cloves 3
Cinnamon 1 stick.

Method:

In a wide wok, mealt butter/ heat oil.

Add the spice blend, followed by ginger and cauliflowers. Add salt, cover and cook till tender.

Once the flower is kind of semi-done, add turmeric and chili powders. Mix through.

Finally add lemon juice and mint leaves...stir-fry over high for quick 2 minutes and set aside.

Enjoy with your meals.

15.2.09

Green Gram Fritters





Green Gram Vada:

Green Gram Vadai. Whole Mung dal vadai. Whole Moong dal vadai. Pachai payiru vadai. Pasi paruppu vadai.

Another exciting recipe from Andhra home! Telugu people always inspired me in cooking, language and culture! I learned a lot from them!

When I was in Hyderabad...my house owner Auntie used to share with me, all her home made goodies. She is really good at making evening snacks...all spicy, crispy & sizzling hot! Even if I say...I am on diet and I don't eat fried, she will never buy it and insist me on eating! she will be very considerate that I going thin, day by day! So sweet, right! I have posted some of her recipes already...like spicy poori and corn vada!

Maybe this is not exactly her recipe...but she narrated this to me, she said...she practically turns any gram into vada! I duly noted her point and hibernated till I got a chance! When there was a 'Dal' scarcity in U.S.A., few months ago! I tried to manage everything with local grams! I also got remembered about this particular vada, so made some 'Kidney Beans Vadai' and 'Green Gram Vadai'! I got to say, both these are healthy adoption! They consume very little oil and an amazing point is...they turn super crispy! Isn't that exciting...so why are you waiting for, go on...soak some gram already!!!

Please take a look at 'Kidney Beans Vada'

http://www.kitchentantra.com/2008/03/karamani-vadai-brown-small-black-eye.html

Ingredients:

Green Gram 1 cup
Salt
Green chilies 6-8 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:

Soak the green gram for 4-6 hours. Wet-grind coarsely, using very limited water.

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.

11.1.09

Nilgiri Chicken Korma



Nilgiri Korma:

Nilagiri Chicken Korma. Neelgiri Chicken Korma. Nilgiri Chicken Korma. Chili Coconut Chickn Korma. Hot & Spicy Green Chicken Korma. Greenish Chicken Korma. Chili Blend Chicken Korma.

Now don't ask me why Nilgiri Korma is in Green Color & not in blue!!! Nilgiri literally means Blue Mountain! I happen to taste this interesting korma at Nilgiri, Top slip & Yercaud. All three fascinating hill stations! First thought its some hill staion special food! They said its their regional speciality! Almost through out western ghats...its found in every star hotel menu! On using fresh herbs from the hills, it gets this delectable green color! The recipe is too spicy and hot! Even the spices were got right from the hill's plantations! Lavish use of green chilies and coconut, make it hot + sweet! Sounds yumm, right! Well...the original recipe was prepared from goat/lamb! But today it took various dimensions! Using chicken, vegetables and cottage cheese are not uncommon. The recipe is said to have originated from Nilgiri tribes(Badugans)...who make their curry using only fresh green herbs! Most of their recipes have turned out as restaurant special today! Interesting to know!

Ingredients:

Chicken 1 kilo (bone-in, skin-on, chunks)
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Salt
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.

Method:

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Stir-in chicken and fry for 2-4 minutes or maybe till it turns opaque. Cover and cook for 7 minutes.

Then add 2 cups of water and bring this to boil, let this get slow cooked over medium heat for 20 minutes. Or maybe till chicken is done.

Meanwhile wet-grind cilantro and mint leaves.

When chicken is almost done, add green paste and coconut to it. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.

1.11.08

Mooligai Masiyal





Mukkarattai Keerai Masiyal:

This is also called as Punarnava in Sanskrit. The Botanical name is Boerhaavia diffusa. The English name common name is Boerhaavia. In Tamil we call this Mukkarattai keerai. It has small pink flowers! Its kind of wild creeper...grows near wet paddy fields. In colloquial Tamil....they were calling it mukkaruthan keerai'. But it is Mukkarattai Keerai. So help yourself to spot them!

These greens are not found in any commercial market! One need to be an expert in picking the right greens from the neighbouring paddy fields or so. So my cook Usha Nandhini(25 year old smart girl, back home) is an expert in greens, herbs and stuff. She searched for these greens all over the neighbourhood and found somewhere. She had hard time explaining about this greens to the landlords....that's an entirely different story! She was so particular about showing me different greens that we could make use of cooking! She personally listed them and hand picked them for me. As she gave me directions....I prepared it. Actually not much variation from what we usually make....but these kind of rare greens should be done with its own nativity....so went by her rules. She was particular about using only dry red chilies(Gundu kaindha milagai)...don't know the significance....but did the same. And I was also alerted...that these leaves have some kind of enzymes that will give us slight irritation even after cooking thoroughly. Yeah...it did irritate me....my lips had that itchy feeling! Anyways.....it is also loaded with goodness, I have listed it below.

One of the best diuretic. It is also a laxative, Expectorant – It helps to eject phlegm. Refrigerant – It is body coolant. Anthelmintic –Destroys worms! Febrifuge – Mitigates fever. Stomachic – Strengthens the stomach. Diaphoretic – it promotes perspiration. It induces vomiting in large doses!

Used in treatment of - Swelling, Skin diseases, Nervous weakness, Habitual constipation, Ascites, Paralysis, Blood pressure, Hepatic disorders, Bronchial problems, Scrofula, Dropsy, Anemia, Heart diseases, Kidney problems, Gonorrhea, Internal colic....etc.

Ingredients:

Mukkarattai Keerai 1 bunch
Onion 1 small roughly chopped
Garlic 5 beads
Tomato 1 small chopped
Dry red chilies 5 chopped
Tamarind 1 lemon size (soaked in water and pureed)
Cooked thoor dal 1 cup(optional)
Salt
Sesame oil few spoons.

For Sesonning:

Thalippu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seds 1/4 spoon
Asafoetida 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3 - splitted
Curry leaves few
Sesame oil few spoons.

Method:

Wash and clean the greens. Cut away the thick stem, retain the soft stems and leaves alone.

In a wok, heat few spoons of oil. Add chilies, garlic, onion and toamto and saute for few minutes.

Then add greens, salt and tamarind water to it. Cover and cook....till they wilt.

Now grind them coarsely using mann-chatti/kal-chatti.

In a seperate pan, heat oil. Add the sesonning items one by one, wait till they pop and splutter. Now run this sesonning over the masiyal made above.

Serve warm to go with palin rice. Adding steamed rice to the mann-chatti and make a earthern pot meal - tastes better this way too!

19.3.08

Mint CHicken Curry



Mint Chicken Curry:

Chicken Hariyali Curry. Green Chicken Curry.

Ingredients:

Chicken (whole chicken)cut into chunks(skin-on & bone-in)
Salt
Turmeric 1/4 spoon
Oil few spoons

Spices:

Cloves 3
Cinnamon sticks 2
Cardamom pods 3
Bay leaves 2

Coarsely Wet-Grind These:

Green Chilies 3-5
Scallion 1 small bulb
Ginger 2" peeled
Garlic 3-4 beads
Tomato 1 large

Wet-Grind this Seperately:

Mint leaves alone 1 bowl full

Method:

In a large wok, heat oil.Add bay leaves, cloves, cardamom and cinnamon sticks. Further add wet-ground ingredients to it(Chilies, onion, ginger-garlic and tomato).

Further add salt and pinch of turmeric to it. Saute really well! Maybe till oil shows up on sides.

Now add chicken to it. Fry for few more minutes...maybe till chicken turns opaque.

Add thick mint juice now....cover and cook over medium heat for 20 minutes.

Let the mint aroma fill the room!

When the gravy thickens and oil shows up on top, remove from heat.

Serve warm as a side dish for steamed rice or chappathi!

12.9.07




Lime Sorbet:

Ingredients:

Lime 4
Sugar 1/4 cup
Mint to garnish.

Method:

Make a sugar syrup. To this syrup squeeze in lime juice. Scrape the lime rind too in it.

Freeze them for 2 hours.

Blend them quickly just before serving. Garnish with mint leaves and lime slices.