Vazhaipoo Vadai

"Vazhaipoo Vadai" is a perfect authentic, traditional vegeterian starter.

Flower growth is started from the stem, 9-12 months after implanting the Banana plant. The inflorescences (flower stalks) grow through the center of the pseudo stem and then flowers develop in clusters and coil around the main axis.

Separating the stamen out of each floret is a time consuming process. But at the end you would have such a wonderful, crunchy Vadai's and its worth all your time.

Ingredients
Banana Flower - 1 (small)
Thoor Dhal - 100 gms
Channa Dhal - 200 gms
Dry Red Chillies - 4
Fennel Seeds - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil - to deep fry

Method

Soak both of the Dhals for one hour.

In a mixie grinder, add the soaked dhal, dry red chillies, fennel seeds, salt and grind it very coarsely.

De-vein the black part of the Banana flower (remove the stamen) and chop it finely.

Add the chopped banana flower to the coarsely grinded paste and mix it well.

Heat Oil in a Kadai and fry it in batches till it turns little dark brown.

Transfer the deep-fried vadai's and use tissue papers to suck out the excess oil.

Serve the hot delicious Vazhaipoo Vadai's..

Aloo Gobi

"Aloo Gobi " is a very popular and tasty North Indian sooka sabzi (dry curry). It can be found in the Pakistani Cuisine as well. So, we even have the privilege to say its one of those popular South Asian dishes.

Aloo Gobi is made of two beloved vegetables, Potatoes (Aloo) & Cauliflower cooked together with some simple Indian spices.

You can find this Aloo Gobi to be the first entry under the Veg. side-dish of the menu card, in Indian as well as world-wide Indian Restaurants.

This delicious side-dish can be served with various Indian Breads, such as Phulkas, Rotis, Chappathis and Parathas. This can be had with Jeera Rice and Plain Rice too.

Ingredients

Aloo - 3 (cut into medium size cubes)
Gobi - bowl of florets
Ginger Garlic paste - 1 tsp
Green Chilli - 1 (small, finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Salt - as required
Oil - 3 tbsp
Ghee - 3 tsp

To Grind
Onion - 1 (large)
Tomato - 1 (large)

For Seasoning
Cumin Seeds - 1/4 tsp
Asafoetida - a pinch

Preparation

Heat oil & half of the given ghee in a kadai. Add cumin seeds, asafoetida, green chillies & ginger garlic paste. Reduce the flame and saute for a minute.

Add the partially grinded Onion Tomato semi paste & saute till the raw smell is off. Add salt & all the dry powders except garam masala. Saute till the raw smell is off & starts leaving out oil.

Add the potato cubes to the masala and sprinkle some water. Cover the kadai with its lid and cook for 3 minutes.

Add the Cauliflower florets too and sprinkle some more water. Cover the kadai and cook till its three fourth done. Add the garam masala powder and cook it open for 2 minutes.

Now add the remaining ghee and switch off the stove.

Aloo Gobi is now ready to be served hot with any kind of Indian Breads.

Gongura Idly Upma

"Gongura Idly Upma" is my own innovative recipe, a different kind of breakfast or evening snack that can be made within 10 minutes time.

Idly Upma is one of the most commonly made recipes with leftover Idlis.

I sometimes hate eating Idlies. I love eating Dosais more than the Idlies. To make myself eat more Idlies (atleast more than 2, haha...), I wanted to do something different with our main ingredient. There was a store bought Gongura Paste in my kitchen. I wanted to try something different and gave it a try. Finally, ended up making this delicious Gongura Idli Upma.

This special breakfast doesn't require any kind of side-dish, as we are using two side-dishes (Idly-Dosai Milagai Karupellai Podi & Gongura Paste) in the main course itself.

Readers, please give it a try and comment on my innovative recipe. Do leave your suggestions on how more innovative this can be made.

Ingredients
Idlies - 7 (cut into small cubes or dices)
Readymade Gongura Paste - 1 tbsp
Milagai Karuvepillai Podi - 1 tsp
(Home-made coarse powder made with Dry Roasted [Red Chillies, Curry Leaves, Split Urad Dhal])
Onion - 1 (finely chopped)
Green Chilli - 1 (finely chopped)
Cumin Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

To Season
Mustard Seeds - 1/2 tsp
Split Urad Dhal - 1/2 tsp
Cumin Seeds - 1/2 tsp
Milagai Karuvepillai Podi - 1/2 tsp
(Dry Red Chillies & Curry Leaves coarse powder)
Curry Leaves - few

Preparation

Heat Oil in a Pan. To the hot oil, add the items given in "To Season" one-by-one and allow it to splutter.

Add the finely chopped onions, green chillies & salt. Saute for a minute and then add the Gongura paste. Again saute for less than a minute.

Now add the diced idly cubes and saute for 2 minutes.

Add cumin powder, pepper powder and the home-made dry chillies-curry leaves coarse powder, little salt if required. Mix it well and then saute for another 2 minutes.

Turn off the stove and transfer the Gongura Idli Upma to a serving plate and serve it hot.

Kuzhi Paniyaram

Kuzhi Paniyaram is a South Indian dish especially famous in the Chettinad Cuisine(a popular tiffin item).

You can find these cuties & bubblies in almost all occassions of Chettinad houses.

Kuzhi Paniyarams can be made sweet or salty. The salty @ spicy version has onions, green chillies & some more seasonongs mixed with the batter. It is
made by steaming batter — traditionally made fermented rice and lentil batter using a mould. Then it is steamed in special pan which has little golf ball size holes (kuzhi in Tamil).

Many of my friends wanted me to post this here :)

" Yummy Yummy Kuzhipaniyarams made easy!!"

Ingredients
Boiled Rice - 250 gms
Raw Rice - 250 gms
Urad Dhal - 150 gms
Fenugreek Seeds(Vendayam) - 1 tsp
Salt - as required
Oil - as required

Preparation

Take a deep bottomed vessel and add all the items other than salt. Add water to it & keep it aside for 2 hours.

Grind the items nicely to dosa flour consistency. Add required salt to the batter. Allow the grinded flour to ferment for 8 to 10 hours.

Heat a Kuzhipaniyaram Pan and pour 1/4 tsp of oil in each hole. Pour the grinded batter in each hole. Close the pan with its lid & cook for 1.5 minutes. Allow it to cook in medium flame. Turn the Paniyaram upside down with its stick. Now cook the other side as well (without the lid).

Masala Paniyaram
Onions - 2 (finely chopped)
Grated Carrot - 2 tbsp
Green chilies - 3 (finely chopped)
Curry leaves - 1 tbsp (finely chopped)
Grated coconut - 2 tbsp
Mustard seed - 1/2 tsp
Urad Dhal - 1/2 tsp
Oil - 2 tsp

Preparation

Take a deep bottomed vessel and add all the items other than salt. Add water to it & keep it aside for 2 hours.

Grind the items nicely to dosa flour consistency. Add required salt to the batter. Allow the grinded flour to ferment for 8 to 10 hours.

Heat Oil in a pan & add the Mustard Seeds and Urad Dhal. Allow them to crack and then add to the batter. Add the other items to the batter and mix it well.

Heat a Kuzhipaniyaram Pan and pour 1/4 tsp of oil in each hole. Pour the grinded batter in each hole. Close the pan with its lid & cook for 1.5 minutes. Allow it to cook in medium flame. Turn the Paniyaram upside down with its stick. Now cook the other side as well (without the lid).

Palakkai Avial or Jackfruit Vegetable Kurma

"Jackfruit Vegetable Kurma", traditional and a very different kind of delicious recipe from Chettinad cuisine.

A very good side-dish for your Idlis, Dosas and Chappathis.

Ingredients

Raw Jack Fruit Vegetable - few pieces

Potatoes - 2
Onion - 1 (big,chopped)
Tomato - 1 (chopped)
Curry Leaves - few

To Grind
Dhaniya - 3/4 tbsp
Cashews - 2
Garlic Pods - 5
Cumin Seeds - 1/4 tsp
Fennel Seeds - 1/2 tsp
Green Chillies - 5
Grated Coconut - 2 tbsp
Roasted Channa Dhal - 1 tsp

Preparation

Grind the items given in "To Grind".

Boil the Potatoes & the raw jack fruit vegetable in a pressure cooker.

Heat oil in a pan. Add the chopped onions and saute for a minute. Add the chopped tomatoes, curry leaves and saute till it smashes.

Now add the grinded paste and saute it till raw smell is off. Add the boiled potatoes and jack fruit vegetable. Pour required amount of water. Allow it to cook for 10 minutes in a medium flame.

Now the Kurma is ready to be served hot with your Idlis & Dosas.

Kerala Egg Curry

"Kerala Egg Curry" is an aunthetic dish from Kerala Cuisine.

This medium spiced egg curry goes well with your Rice, Dosa, Idli & Appam.

In Kerala Cuisine, there wouldn't be any curry without Coconut. Coconut would be used in either of the forms; either Grated or as a Milk or as a Oil. I have used two forms of Coconut in this dish.

Try this out and do post your valuable suggestions/comments.

Ingredients
Boiled Eggs - 2 (cut into 2 halves)
Onion - 1
Tomato - 1
Green Chilli - 1 (very small)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Sambhar Powder(home made) - 2 tsp
Coconut Milk - a small cup
Coconut Oil - 3 tbsp
Salt - as required

Procedure
(1) Heat 2 tbsp of Oil in a pan
(2) Add the chopped Onions, little salt & saute till it turns light brown
(3) Add ginger garlic paste and saute till the raw smell is off
(4) Add the finely chopped green chillies & all the dry powders one-by-one
(5) Saute it for 2 minutes and then reduce the flame
(6) Add the chopped tomatoes and the remaining salt
(7) Saute for 5 minutes and then add a cup of water
(8) Cover and cook till it gets smashed
(9) Add the Coconut milk and simmer the stove
(10) Cover and cook till its done
(11) Switch off the stove and allow it to cool
(12) Grind the cooked mixture in a mixie (but dont make it as a fine sauce)
(13) Pour a tbsp of oil in a pan
(14) Transfer the grinded sauce in the hot oil & reduce the flame
(15) Cook the yellow sauce till it gets thick
(16) Then add the boiled eggs & cook for a min
(17) Transfer the Egg Curry to a serving dish

(18) Garnish with Curry leaves and serve it hot with your main course.

Vangi Bath or Brinjal Rice

Vangi Bath or Brinjal Rice is one of those popular dishes from Karnataka. This is a spicy rice dish with few dry coarse powder. It can be served with Appalam, Pappad and Potato Chips.

Few of my teammates love Vangi Bath that is prepared by me.

Here is the recipe..

Ingredients
Brinjals - 4 (medium sized, slit lengthwise)
Basmathi Rice - 250 gms
Onions - 1
Grated Coconut - 2 tbsp
Turmeric Powder - 1/4 tsp
Oil - 2 tbsp
Ghee - 1 tbsp
Salt - as required
Water - 400 ml

To Grind
Channa Dhal - 1 tbsp
Whole Dhaniya - 1/4 tbsp
Fenugreek Seeds - less than 1/4 tsp
Small Dry Red Chillies - 6
Cumin Seeds - 3/4 tsp

To Season
Channa Dhal - 1/2 tsp
Urad Dhal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - few

Procedure
(1) Dry roast the items given in "To Grind" by adding them one-by-one in a hot pan
(2) Heat Oil in a pan and add items given in "To Season" one-by-one
(3) Add the chopped onions, half the salt and saute it for 5 min
(4) Add turmeric powder and saute till onions turns light brown
(5) Add the lengthwise chopped Brinjal pieces
(6) Cover and cook till Brinjal pieces are cooked
(7) Grind the dry roasted items as a coarse powder
(8) Add the coarse powder to the cooked brinjal pieces
(9) Saute it till the raw smell is off
(10) Now add the grated coconut to it

(11) Boil the Rice in a rice cooker and spread it in a wide plate
(12) Allow the rice to cool for few minutes
(11) Add the boiled rice to the brinjal mixture
(12) Pour a tablespoon of ghee and mix it again
(13) Transfer the Brinjal Rice to a serving dish

(14) Now your Vangi Bath is ready to be served hot

Palak Paneer

Palak Paneer, Paneer in a thick gravy of Pureed Spinach is a very popular dish in North India and Pakistan.

Palak Paneer is a very good vegeterian side dish for Naan, Roti, Paratha & Chappathi.

A few months ago, I had a good lunch in one of the famous resorts (for tourists) in Maharashtra. They served us Palak Paneer as side dish for Naans. Oh Man! what a taste it was..I just had Palak Paneer as main dish. I even wanted to ask what was the special secret behind that yummy green sauce..

Ingredients
Palak or Spinach - 2 bunches
Paneer - 200 gms (fried in ghee)
Onions - 1
Tomatoes - 1
Cumin Seeds - 1/2 tsp
Green Chilli - 1 (big)
Crushed Dry Fenugreek Leaves - 1/2 tsp
Ginger Garlic Paste - 1 1/4 tsp
Turmeric Powder - a pinch
Chilli Powder - less than 1/4 tsp
Cumin Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - as required
Butter - 1 tbsp
Ghee - 1 tbsp
Oil - 2 tsp
Sugar - 1/2 tsp

Procedure
(1) Heat Water with half salt and sugar in a wide bottom sauce-pan
(2) Add the washed Spinach leaves and cook for 3 min
(3) Allow it to cool and grind it along with Green Chilli
(4) Heat Oil and half of the butter in a pan
(5) Add Cumin seeds and let it splutter
(6) Add the very finely chopped onions, little salt
(7) Saute till light brown & then add Ginger Garlic paste
(8) Saute till the raw smell is off
(9) Add the crushed dry fenugreek leaves & tomatoes
(10) Cook till tomato gets smashed & then add all dry powders except garam masala
(11) Saute it till the raw smell is off
(12) Add the Spinach, Green Chilli puree
(13) Cook the green sauce for 5 min in high flame
(14) Add the remaining salt, sugar and garam masala & cook for another 5 min in medium flame
(15) When you find the bubbles in the sauce, add the fried Paneer cubes
(16) Allow it cook for another 2 minutes

(17) Transfer the Palak Paneer to a serving dish and add butter

Chettinad Chicken

"Chettinad Chicken" is an authentic, traditional fierry curry from Chettinad Cuisine. A very good spicy curry that tastes great & goes well with all kinds of Indian main courses.

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the spiciest and the most aromatic in India and is famous for its use of a variety of spices (mostly used in preparing non-vegetarian food).

Many South Indian people crave to taste the food of Chettinad. You can find hell lot of Chettinad Restaurants & Hotels in Tamil Nadu. Though there are many, only one or two brings out that authentic taste of Chettinad Kitchen.

I'm proud enough to say that I'm from Chettinad region & culture (atleast for the food..haha),..Me being from the Chettinad, very late to post this recipe here in my blog..

Ingredients

Chicken - 500 gms (skinned, boneless)
Big Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic pods - 10 (small)
Fennel Seeds(Sombu thool) Powder - 1/2 tsp
Lime Juice - 1 tsp
Salt - little

To Marinate
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1/4 tsp
Curd - 1/2 tbsp
Home made Sambhar Powder - 1 tsp
Salt - for marination alone

To Grind
Ginger - a small piece
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/2 tsp
Small onions - 7
Garlic pods - 5
Green Chilli - 1
Dry Red Chilli - 1
Chilli powder - 1 1/2 tsp
Coriander powder - 3 tsp
Grated Coconut - 3 tbsp
Cashewnuts - 3 or 4

To Season
Oil - 3 tbsp
Clove - 1 or 2
Cardamom - 1
Cinnamon - 1 (small piece)
Bay Leaf - 1 (small leaf)
Fennel seeds - 1/2 tsp
Mint leaves - 10
Curry leaves - little

Procedure
(1) Add the items given in "To Marinate" to the Chicken & leave it aside for half-an-hour
(2) Make a thick fine paste of items given in "To Grind"
(3) Heat Oil in a Pan & add items given in "To Season" one-by-one
(4) Add the chopped onions, little salt & saute till it turns transparent
(5) Add the small whole garlic pods and saute for 2 min
(6) Now add the finely chopped tomatoes and saute till it gets smashed
(7) Cook till it leaves out oil & then add the grinded paste in a medium flame
(8) Saute the paste till the raw smell is off
(9) Allow it to cook till it leaves out enough oil
(10) Now add the marinated chicken to the cooked onion tomato & grinded paste gravy
(11) Add little water if at all required as Chicken would leave out enough water
(12) Cook the Chicken in the gravy with a medium flame for 15 min and saute it once in a while
(13) Add the Fennel Seeds powder and fresh curry leaves to the gravy
(14) Increase the flame to high and cook for 3 min, so that the water in the gravy is dried up
(15) Cook the gravy in a low flame for another few min, till you the oil separates out

(16) Add little lime juice and transfer the gravy to a serving dish
(17) Serve it hot with lemon wedges, mint leaves and onion slices

Chicken Biryani - II

I'm trying out various methods of Chicken Biryani. This is a simple version and very easy to prepare.

Chicken Biryani made of store bought Biryani Mix. I have used Mother's Recipe Chicken Biryani Mix.

Ingredients
Chicken - 500 gms
Basmathi Rice - 500 gms (branded rice, washed & then soaked in water for 20 min)
Onions - 2 (chopped thin, lengthwise)
Tomatoes - 2 (chopped lengthwise)
Green Chilli - 1 (slit in top)
Mint Leaves - 20
Corriander Leaves - few
Saffron food color - a pinch
Water - 900 ml
Salt - for the Rice

To Marinate
Curd - 2 tbsp
Giner Garlic Paste - 2 tsp
Store bought Chicken Biryani Mix - 60 gms
Turmeric powder - less than 1/4 tsp (optional)
Red Chilli Powder - 1/4 tsp (optional)
Salt - required for Chicken alone

To Season
Dalda - 1 tbsp
Bay Leaf - 1
Cloves - 3
Mace - 1 (optional)
Nutmeg - 1 (optional)
Cinnamon - 2 (small pieces)
Green Cardamom - 1
Black Cardamom - 1
Black Cumin Seeds - 1/2 tsp
Salt - for Onions alone

Procedure
1. Marinate the Chicken with items given in To Marinate for 1 hour
2. Heat Dalda in a Pressure Pan or Non-stick Kadai
3. Add all the whole garam masalas given in To Season one-by-one
4. Add the chopped Onions, little salt and saute till it turns brown
5. Add the chopped Tomatoes and saute till it gets half smashed
6. Now add the Green Chilli, Corriander & Mint Leaves
7. Saute for a minute and add the marinated Chicken
8. Cook the Chicken in medium flame for 5 to 10 min

9. In a Pressure Cooker, pour the required amount of water and salt
10. Bring it to a boil for 5 min & then add the soaked Rice, semi cooked Chicken & a pinch of food color
11.Close the Pressure Cooker with its lid & let it cook in a high flame for 9 min
12.Reduce the flame to low and let it cook for another 6 min
or
9. In a Rice Cooker heat Water for few minutes
10.Add the soaked Rice & semi cooked Chicken to it
11.Cook it in cooking mode & give it a standing time of 2 to 3 min when it gets pushed to warm mode
13.Chicken Biryani is ready to be served hot with your Brinjal kosthu or Raitha

Is it not very simple to prepare??

Kerala Fish Fry

"Kerala Fish Fry" is one of the most important recipe from Kerala Cuisine.

How one can miss tasting this mouth watering dish from the land of Kerala that is well-known for Coconuts, Fish curry, Puttu, Idiyappam and Kadala curry.

When talking about Kerala food, I remember a thing that happened during my college days. I was doing an Oracle course in Chennai after my long tiring college hours. Through one of computer class batchmates, a Keralite; I got an opportunity to taste their food on Onam. Wow, what a food it was..Amazing!! Tummy-filled dinner. The Banana leaf was filled with those many veg curries. Last but not the least, a small place was given for the poor Rice (though, it was the main dish :( that day..). We couldn't complete tasting all those curries. Myself and my friend, we even asked "Aunty, would you serve the same curries a week or month later??" She laughed and replied back, "why not! find time to come again and I would be happy enough to feed you molae.."

My Dad has helped me in taking these pictures (by holding it for a while). Thanks Appa!

Ingredients
Fish Pieces - 6
Oil - to shallow fry

To Grind
Small Onions or Shallots - 4
Pepper Corns - 8
Cumin Seeds - less than 1/4 tsp
Fennel Seeds - less than 1/4 tsp
Store bought Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 1/2 tbsp
(homemade Chilli + Dhaniya Powder)
Salt - to taste

Procedure
(1) Add the items given in "To Grind" to a fine paste
(2) Apply the grinded paste to the fish pieces
(3) Arrange the fish pieces in a plate & allow to marinate in its own masala

See to it that its arranged like this

(5) If required allow it to dry for a while in fan's air
(6) Heat Oil in a non-stick kadai
(7) When the oil gets hot, reduce the flame to medium
(8) Fish pieces can be fried in batches
(9) Garnish the fried fish pieces with curry leaves

(10) Kerala Fish Fry can now be served hot with your Rice

Meen Kulambhu

"Meen Kulambhu" is a spicy dish from South Indian kitchen that goes good with Rice, Idly and Dosa.

I have prepared this curry with a fish variety called Thengaparai.

We do require the english names if we are out of India. As we have hundreds and hundreds of fish varieties, at times we get confused with the names. It is known as "Yellowtail Scad" in english. Not sure guys, check it out!!

Here is the recipe for you..

Ingredients
Fish pieces - 5
Shallots or Small Onions - 10 (cut into 4 pieces lengthwise)
Tomato - 1/2 (chopped)
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 tbsp (homemade Chilli Powder + Dhaniya Powder)
Tamarind Paste - 2 tbsp (adjust according to the thickness)
Water - as required
Salt - to taste

To Grind
Grated Coconut - 3 tbsp
Fennel Seeds - 1/4 tsp
Cumin Seeds - less than 1/4 tsp
Pepper Corns - 3 or 4
Tomato - 1/2
Shallots or Small Onion - 2 or 3
Red Chilli Powder(store bought) - 1/4 tsp
Salt - little

To Season
Sesame Oil - 2 tbsp
Fenugreek Seeds - less than 1/4 tsp
Curry Leaves - a sprig
Garlic Pods - 10 (whole or cut into 2 pieces, lengthwise)

Preparation
(1) Pour Oil in a pan and reduce the flame to medium when it gets hot
(2) Add the items given in "To Season" one-by-one
(3) Now add the Shallots and saute for 2 minutes
(4) Add the chopped tomatoes and saute it for a while
(5) Add turmeric powder, home made sambhar powder and salt
(6) Reduce the flame to low and saute till the raw smell is off
(7) Now add the tamarind paste and required amount of water to it
(8) Grind the items given in "To Grind" as a fine paste
(9) Allow the curry to cook in a medium flame
(10)Stir the curry once in a while
(11)When you find bubbles in the curry, add the grinded paste
(12)Allow it to cook for few minutes
(13)Add the Fish pieces and allow it to cook for few minutes

It wouldn't take much time for the Fish pieces to get cooked. At the max, it would take 10 minutes or even less than that. You might find the curry little watery in the snaps that I had posted (My dad wanted a thin curry). You can thicken the curry (add very little water and increase the amount of coconut in the To Grind's list) which would taste great than the thin one.

Rajma Masala

"Rajma Masala" is a popular North Indian dish, thick delicious gravy that is little spicy, aromatic and flavorful; made of red kidney beans with some ground Indian spices. This is one of the popular and common dishes from the Punjabi cuisine.

Rajma,the red kidney bean is a popular ingredient in the Mexican cooking. Similar to other beans, red kidney beans is high in starch, protein and dietary fiber and is an excellent source of iron, vitamin B6 and folic acid.

For the dried beans, this dish is prepared by soaking beans in water overnight. Next day it is boiled in a pressure cooker till becomes soft. Curry spices are generally cooked before hand and then added at a later time.

This goes well with Chappathi, Poori and Rice. You might wonder whether it can be consumed with Rice?? Why not? In North India, they call it as Rajma Chawal..

Ingredients
Rajma or Red Kidney Beans - 200 gms
Oil - 4 tbsp
Cumin Seeds - 1 tsp
Asafoetida - less than 1/4 tsp
Onions - 2 (finely chopped)
Tomatoes - 3 or 4
Ginger Galic Paste - 2 1/2 tsp
Green Chillies - 1 (finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 2 tsp
Salt - to taste
Lemon Juice - 2 tsp
Water - to pressure cook Rajma

Preparation
(1) Pressure cook the Rajma that had been soaked overnight
(2) Cook with enough water until it becomes soft
(3) Heat Oil in a pan and add cumin seeds to the hot oil
(4) Add asafoetida and allow the cumin seeds to splutter
(5) Add the finely chopped Onions and saute till it turns golden brown
(6) Add the Tomato Puree and allow it to cook until oil separates
(7) Add all the dry powders one by one and half the salt to it
(8) Saute it well and add 1 cup water and allow it to cook for few minutes
(9) Now add the cooked Rajma along with its stock
(10) Cook till the gravy becomes thick
(11) Add lemon juice and saute for 2 min
(12) Transfer the Rajma Masala to a serving dish

(13) Serve it hot with your Chappathi, Poori or Rice

Mooli Paratha or Radish Stuffed Paratha

"Mooli Paratha" - Radish stuffed Paratha is one such dish that I make very frequently. You need little patience to prepare this dish. At the end of it, you will feel it that worthy.. :)

Ingredients
Wheat Flour - as required
Oil or Butter - for the Parathas
Salt - for dough alone

For the Stuffings
Radish - 3 (Peeled, Finely grated)
Ghee - 3 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - a pinch
Cumin Powder - 1/2 tsp
Onions - 1 (very finely chopped)
Green Chillies - 1 (small, very finely chopped)
Turmeric Powder - less than 1/4 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - for Raddish alone

Preparation
(1) Grate the Radish and squeeze out the water
(2) Preserve the raddish juice for the dough
(3) Heat Ghee in a Pan and add the cumin seeds
(4) Add a pinch of asafoetida and saute it for few seconds
(5) Now add the chopped Onions and saute for a min
(6) Add the water squeezed Raddish & saute for 3 to 4 min in a medium flame
(7) Its the time to add all the dry powders and salt
(8) Add a teaspoon of ghee or oil if required
(9) Saute this until raw smell is off
(10) Keep it aside and allow it to cool
(11) Prepare a tight dough with the wheat flour, raddish juice and salt
(12) Take some dough and roll into small puri
(13) Put 3 tsp of stuffing and cover all the sides
(14) Roll again into a thick, round Paratha
(15) Heat a tava and cook both sides of the Paratha with oil or butter

(16) Serve the Mooli ka Paratha hot with Raita and Cucumber slices

Chilli Gobi

"Chilli Gobi" is a Indo-Chinese recipe similar to Gobi Manchurian except for extreme spicy, more Indianized. Unlike manchurian this is not chunky or wet, its very dry with less saucy stuff.

Chilli Gobi is a very good Appetizer or Vegeterian Starter commonly found in Restaurant menus. It can be even served as a side dish (though dry one) for Veg. Fried Rice, Veg. Noodles, Butter Naans, Butter Rotis and Phulkas.

Ingredients
Cauliflower florets - 25 to 30
Oil - to Deep Fry
Garlic - 10 (very finely chopped)
Onion cubes - 10 to 15
Capsicum cubes - 10
Green Chillies - 1 (very finely chopped)
White Pepper Powder - 1/4 tsp
Chilli Sauce - 1/2 tsp
Red Chilli Sauce - 1/2 tsp
Dark Soya Sauce - 1/2 tsp
Light Soya Sauce - 1 tsp
Tomato Ketchup - 2 tbsp
Vinegar - 1 tsp
Ajinomotto - a pinch
Salt - little
Corn Flour Paste - 1 tbsp(Corn flour with water as a thin paste)

For the Batter
Corn Flour - 4 tbsp
Maida - 1 tbsp
Rice Flour - 1 tbsp
Ginger Garlic Paste - 1 tsp
Ajinomoto - a pinch
Salt - for frying alone
Turmeric Powder - a pinch
Corriander Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 tsp
Red Food Color - a pinch
Water - for the batter

To Garnish
Onion - few diced cubes
Capsicum - few diced cubes
Split Green Chillies - 2
Green Chillies - 1 (finely chopped)
Spring Onions - few green leaves (chopped)

Preparation
(1) Prepare a batter with the ingredients given in "For the Batter"
(2) Heat Oil in a Non-stick kadai
(3) Dip the Cauliflower florets in the batter
(4) Deep fry the dipped florets in batches and keep it aside
(5) Heat 2 tablespoon of Oil in a pan
(6) To the hot Oil, add the finely chopped Garlic
(7) Saute it for a min and then add diced onions & capsicum pieces
(8) Saute it for 2 min and then add White Pepper Powder
(9) Start adding all the sauces one by one other than Tomato Ketchup
(10) Saute it for a while, and then add ajinomotto, little salt
(11) Finally add Vinegar and Corn Flour paste to it
(12) Saute this for a min and then add the fried florets
(13) Now add the Tomato Ketchup
(14) Transfer the Chilli Gobi to a serving dish
(15) Garnish with the ingredients given in "To Garnish"

(16) Our hot Veg. Starter is now ready to be served

Chicken Kulambhu

The recipe name is actually "Ramanathapuram Chicken Kulambhu", a Chicken gravy blended with coconut and dry powders. This goes well with Rice, Dosa, Idly, Idiyappam and almost all Southern Indian main courses.

I got this recipe from a famous cookery show. I made some changes to it and tried for the first time and it turned out pretty amazing!

Ingredients
Chicken - 500 gms
Oil - 1 tbsp
Kashmiri Red Chilli Powder - 1/2 tsp
Home made Sambar Powder - 3 1/2 tsp (Red Chilli Powder + Dhaniya Powder)
Water - as required

To Grind
Coconut - 5 tbsp
Corriander Powder - 2 tbsp
Shallots or Small Onions - 10
Ginger Garlic paste - 1 1/2 tsp
Fennel Seeds - 1 tsp
Salt - as required

To Season
Mustard Seeds - 1/4 tsp
Curry Leaves - few sprigs

To Garnish
Green Chilli - 1 (finely chopped)
Curry Leaves - 5 or 6 leaves

Preparation
(1) Grind the items given in To Grind to a fine paste
(2) Heat Oil in a pan and add the items given in To Season one-by-one
(3) Pour the grinded paste to it and saute till the raw smell is off
(4) Add the dry powders, half salt and saute it for another few minutes
(5) Pour the required amount of water to it and stir for few minutes
(6) Add the Chicken pieces and the remaining salt
(7) Pressure cook if for 2 whistles or until the chicken is soft
(8) Transfer the Chicken Kulambhu to a serving dish
(9) Garnish it with chopped green chillies and curry leaves

(10) Delicious Chicken Kulambhu is ready to be served hot

Pudhina Chicken or Mint Chicken

We don't need an introduction for this "Pudhina or Mint Chicken",as the name itself says it. It goes good with Phulkas, Rotis and even Rice too.

Pudina(Mint) has a distinct aroma. More than a distinct aroma, its a wonderful medicinal herb that facilitates good digestion. "Mint for Health and Beauty" is the right phrase to be used.

Ingredients
Boneless Chicken - 500 gms (washed, dried)
Oil - 3 tbsp
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomatoes - 1 or 2(chopped)
Corriander powder - 2 tsp
Turmeric Powder - 1/4 tsp
Salt - little

To Grind
Mint Leaves - a small cup
Green Chillies - 2
Cmin Seeds - 1 tsp

To Marinate - 1
Ginger Garlic Paste - 1 tsp
Turmeric Powder - a pinch
Yogurt - 1 1/2 tbsp
Salt - for Chicken alone

To Marinate - 2
Garam Masala Powder - 1/4 tsp
Grinded Green Paste (To Grind)

To Season - 1
Cloves - 2
Cardamom - 1
Cinnamon - 1 (small piece)
Green Chilli - 1 (finely chopped)
Dry Red Chilli - 1/2 (crushed)
Curry Leaves - a sprig

To Season - 2
Fennel seeds - 1/4 tsp
Dry Red Chilli - 1/2 (crushed)
Curry Leaves - few sprigs
Mint Leaves - 15 to 20 leaves (washed,fresh)

To Garnish
Mint Leaves - few fresh leaves

Preparation
(1) Marinate Chicken with ingredients given in To Marinate - 1 for 15 minutes.
(2) Grind the items given in To Grind, to a fine paste.
(3) To the marinated chicken add the ingredients given in To Marinate - 2 for another 20 minutes.
(4) Heat 2 tablespoons of Oil in a non-stick pan.
(5) Add the items one-by-one given in To Season - 1.
(6) Add the finely chopped Onions, little salt & saute till the onions turn light brown.
(7) Add the remaining Ginger Garlic Paste and saute for a while till the raw smell is off.
(8) Now add the chopped tomatoes and saute till it leaves out oil.
(9) Add the dry powders(Corriander & Turmeric Powders) and saute for a while
(10) Add the marinated Chicken and little water if required.
(11) Cover the pan with its lid and cook in a medium flame for 15 min.
(12) Open the lid, add few mint leaves and saute it once.
(13) Cover the pan with its lid and cook for another 15 min.
(13) Heat an another pan with 1 tablespoon of Oil.
(14) To the hot Oil, add the items one-by-one given in To Season - 2.
(15) Add the cooked chicken and reduce the flame.
(16) Cook it in a low flame till oil separates out.
(17) Transfer the Pudhina Chicken to a serving plate.

(18) Garnish it with Mint Leaves and Green Chillies.

Chicken Tomato Gravy

"Chicken Tomato Gravy" - Chicken in rich Tomato based gravy, gives a very good tangy flavour and to add on, I have used little Tomato Ketchup.

How I arrived at this dish?

Have heard many dishes like Chicken in White Sauce, Red Sauce etc..Wanted to give a try but in South Indian style. I could find kilos and kilos of Tomatoes at home. So thought like, I will use those tomatoes as main thing to prepare the Chicken gravy and ended up with this mouth-watering dish.

It turned out pretty amazing!!

Ingredients

Chicken - 500 gms
Onion - 2 (chopped)
Salt - for Onions alone
Tomato Ketchup - 2 tsp
Water - a very small cup

To Grind - Tomato Puree
Tomatoes - 2 (ripe,large,chopped)

To Grind - Red Powder
Cloves - 3
Cinnamon - 1 (a small stick)
Green Cardamom - 1
Cumin Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the marination alone

To Grind - Green Paste
Green Chilli - 1
Ginger Garlic Paste - 2 1/2 tsp

To Garnish
Tomato - 1

Procedure
1)Add half of the Grinded - Red Powder, and Grinded - Green Paste to the Chicken and marinate it for an hour.
2)Heat Oil in a kadai and add the chopped onions, salt.
3)Saute the onions till it gets light golden brown color.
4)Add the remaining Grinded - Green Paste & saute it till the raw smell is off.
5)Add the remaining Grinded - Red powder & reduce the flame to low.
6)Saute it, till oil separates out.
7)Add the Tomato Puree & cover the kadai with its lid.
8)Cook it in a medium flame for a few minutes.
9)Add the marinated Chicken, when you find bubbles in the tomato gravy.
10)Add water & stir it for a minute.
11)Cover the kadai with its lid & cook the gravy in a medium flame for 15 minutes.
12)Stir it once in a while.
13)Open the lid and cook the gravy in a low flame for another 10 minutes.
14)Add Tomato Ketchup to the thickening gravy and cook for another 3 mnutes.
15)Transfer the gravy to a serving dish.

16)Garnish the Gravy with a Tomato flower
17)Chicken Tomato Gravy is ready to be served.

Mutton Masala

"Mutton Masala" is a spicy side dish made out of few dry powders and whole garam masalas. An all time, easy to prepare, simple side dish of Mutton.

I tried this out a couple of weeks ago and thought like I will post it here for my friends.

Ingredients

Onions - 2 (large, finely chopped)
Tomatoes - 2 (large, finely chopped)
Green Chilli - 1 (large, whole)
Turmeric Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 2 tsp
Corriander Powder - 3 tsp
Pepper Powder - 1 tsp
Salt - for onions alone
Water - 2 small cups

To Marinate
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Curd - a small cup
Salt - for marination

For Seasoning
Oil - 2 tbsp
Green Cardamom - 1 (whole)
Cinnamon - 1 (small piece of a stick)
Bay Leaf - 1 (a small leaf)
Cloves - 2
Curry Leaves - a very few

Preparation
(1)Marinate items given in "To Marinate" for 2 to 3 hours.
(2)Heat Oil in a pressure cooker and add the items given in "For Seasoning" one by one.
(3)Add the chopped onions and salt, saute it for a few minutes.
(4)Add the chopped tomatoes and green chilli.
(5)Saute it once in a while till you find the oil oozing out.
(6)When you see the oil oozing out, add the marinated mutton.
(7)Add all the dry powders and saute it for few minutes.
(8)Add 2 small cups of water and pressure cook it for few whistles.
(9)If you find it as a hard meat, cook for few more extra whistles and adjust your water level accordingly.
(10)Once the pressure is released, transfer it to a serving dish.
(11)Spicy Mutton Masala is ready to be served hot.

Methi Chicken or Methi Murgh

"Dry Methi Chicken" or "Sukka Methi Murgh" is a delicious dish that would go well with your Naans, Rotis, Phulkas and even with your Rice.

Methi Chicken is a Chicken Curry cooked with fenugreek leaves, dried or the fresh ones. Here I have used dried ones.

Fenugreek leaves gives a sour taste to the dish. To add on; the thick curd, lime juice and tomatoes gives a tangy flavor to the dish.

Ingredients
Chicken - 750 gms
Onion - 2 (Finely chopped as small cubes)
Tomato - 1 (Finely chopped as small cubes)
Green Chilli - 1 (whole, a small cut on the top)
Dried Fenugreek Leaves - a small cup
Garam Masala Powder - 1 tsp
Salt - for Onions alone

To Marinate
Thick Curd - a cup
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tbsp
Corriander Powder - 1 tbsp
Cumin Powder - 2 tsp
Lime Juice - 1 tbsp
Salt - as required

To Season
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Dried Fenugreek Leaves - 2 tsp

To Grind
Tomatoes - 1
Cashews - 6 or 7

Preparation
(1) Add the items given in To Marinate to the washed Chicken.
(2) Keep it aside for half-an-hour.
(3) Heat a non-stick kadai or pan and add oil to it.
(4) Add cumin seeds to the hot oil and allow it to splutter.
(5) To the cumin seeds, add few dried fenugreek leaves.
(6) Now add the chopped onions and little salt.
(7) Saute the onions till it gets transparent.
(8) Now add the tomatoes, green chilli.
(9) Saute and wait till it leaves out oil.
(10) Add the finely grinded paste and reduce the flame to medium.
(11) When you find the oil oozing out, add the marinated chicken.
(12) Cover the pan with its lid and cook for 5 min.
(13) Add the dried fenugreek leaves, garam masala.
(14) Saute the gravy for a few minutes.
(15) Add a cup of water to the gravy.
(16) Cover and cook for 5 min in a high flame.
(17) Reduce the flame to medium and saute it a minute.
(18) Cover and cook for another 15 min in a medium flame.
(19) When oil oozes out, let it cook for another 5 min in low flame.
(20) Transfer the Methi Chicken to a serving dish.
(21) Serve it hot with Onion and Lime slices.

Nethili Masala

"Nethili Masala" is an authentic dish from South Indian Kitchen. This would go well with your curd rice and rasam rice.

Anchovies are called "Nethili" in Tamil. These are tiny fishes edible both in fresh and dried form. The dried ones are called "Nethili Karuvaadu" which we use to prepare Nethili Fry or Nethili Kuzhambu.

A few weeks before we had got this smaller Nethili dried fish from one of the Chennai's busiest places. Generally this dried fish would have loads and loads of salt in it but this time we got a saltless dried fish.

Ingredients
Nethili or Anchovies - a cup (smaller Nethili's)
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Chilli Corriander Powder - 2 tsp (Homemade powder)
Salt - to taste

To Season
Oil - 1.5 tbsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Garlic pods - 10 (chopped)

Preparation
(1) Rinse the dried anchovies and drain the water.
(2) Pour Oil in a hot pan add the item given in To Season one-by-one.
(3) Add the chopped onions and little salt for the onions to get cooked.
(4) Saute till the onions turns transaparent.
(5) Now add the finely chopped tomatoes.
(6) Cook till it leaves out oil.
(7) Add all the dried powders and salt.
(8) Reduce the flame and saute till the raw smell is off.
(8) Pour little water to it and cook till oil separates out.
(9) Add the washed anchovies and cook till gets dry.