U need:
For the vadai:
Channa dal(bengal gram): 3/4 th cup
pepper corns: 1/2 tsp
jeera: 1 tsp
coconut scraping: 1 tsp
salt to taste
curry leaves: 2 tsp
oil to deep fry
For the gravy:
small onions: 1 cup peeled and chopped roughly
green chillies: 3 slit to fine slices
tomatoes: 3 medium sized choped fine
garlic: 3 pods peeled and pounded coarsely
turmeric powder: 1 tsp
dhaniya jeera powder: 1 tabslp
saunf:1 tsp
mustard seeds: 1 tsp
chilli powder: 1 tsp
oil: 2 tablsp
curry leaves: 1 tsp chopped
salt to taste
Method:
For the vadai: Soak channa dal for 20 mins in warm water.Drain and grind to a semi coarse paste with peppercorns,curry leaves,salt,jeera and coconut scraping. Transfer to a bowl.Heat oil in a frying pan. With a big spoon scoop some of the paste and put in hot oil.In one batch you can fry 6 to 8 vadais. Cook till vadais are golden brown.Drain excess oil and put the vadais on a kitchen tissue.
Gravy:
1. Heat oil in a frying pan.Add saunf,mustard seeds and saute for a sec. Add pounded garlic and stir further,add slit green chillies and the chopped small onions.Continue stirring till the onions are translucent.Add curry leaves.
2. Now add chopped tomatoes and cook further till the tomatoes are mashed well.Add turmeric powder,dhaniya jeera powder,chilli powder and curry leaves.Add 2 tablsp water and continue stirring.Now add salt and 1&14 cup water. Simmer for few mins.
3. Cut the vadais into two pieces and gently add to the simmering gravy. Simmer for few mins.
4. Transfer the vadai curry to a serving bowl.Garnish with chopped coriander leaves and serve with dosas,sevai,idlis or even rotis.
Note: This Chettinad dish tastes best with dosas. Garlic is a very important ingredient in chettinad cuisine. If you want you can reduce the garlic to 1 pod just as a flavouring. You can adjust the green chillies according to your taste.But remember Chettinad food is spicy and yummy if cooked as per their recipe.
Bonn!!!!Appetite!!!!!!!!
U need:
Fresh medium sized ladies finger(Bhindi): 250 gms
saunf(aniseed) : 1 tsp
coriander seeds: 2 tablsp
jeera: 1 tablsp
chilli powder: 2 tsp
green chillies: 3
ginger: 2"piece
coconut pieces: 2 tsp
fresh beaten curd: 1/4 cup
garam masala: 1 tsp
salt to taste
sesame seeds(roasted): 1 tsp
sugar: 1 tsp
oil : 2 tabslsp
Method:
1. For the filling: In a frying pan dry roast saunf,coriander seeds, jeera for few mins.Cool .
To this add sesame seeds,chilli powder and dry grind to a fine powder. Transfer to a bowl.
2. Grind coconut,ginger and green chillies( without water) and add this paste to the dry powder in the bowl. To this add salt,sugar,garam masala and mix well
3. Clean,pat dry bhindis. Cut the top and the tail. Make a 3/4th slit.Fill each bhindi with the filling mixture. Set aside.
4. Heat oil in a frying pan. When the oil becomes hot,lower the heat and add the stuffed bhindis one by one into the pan. Toss gently with a spatula. Sprinkle the balance filling masala and cover with a lid.
5. After 5 mins remove the lid add another 1 tsp of oil and again stir gently.Switch off the stove. After 5 mins add fresh beaten curd to the cooking bhindis.Switch on the stove.Toss gently.
6. Cover with lid and cook for another 6 to 7 mins on gentle heat,taking care the bhindis to not stick to the bottom of the pan. Uncover the lid and check the bhindis are cooked and the curd is well blended into the curry.
7. Transfer to a serving bowl. Take 1 tablsp of beaten curd and gently pour over the bhindis. Serve hot with rotis and dal.
Note: Bhindis or ladies fingers is one vegetable which is an universal favourite. Cook it in anyway it is yum to taste.This dahi bhindi tastes delicious when served with hot parathas and masoor dal.
Bonn!!!Appetite!!!!!!
U need:
Roasted peanuts: 1 cup powdered coarsely
bread slices: 6
gram flour(besan): 2 tsp
onion: 1 medium minced fine
green chillies: 2 minced fine
curry leaves:( optional): few
coriander leaves: 3 tsp minced fine
red chilli powder: 1/2 tsp
salt to taste
water : 2 tabslp
oil to deep fry
cornflakes: 1/2 cup crushed.
Method:
1. In a bowl mix in the powdered peanuts,besan,onion,green chillies,red chilli powder and salt. Add minced coriander leaves and curry leaves.Add 2 tablsp water and mix all the ingredients to a paste. Set aside.
2. Take bread slices.Using a round cutter or katori cut into round shapes. Apply generously the peanut paste pressing gently but firmly.
3. Heat oil in a pan. Take a stuffed bread slice ,dip in the crushed corn flakes and set on a plate.Do the same with the rest of the slices.Deep fry in hot oil on both sides till light brown and crispy.It will take less than a min to cook.Important you keep cook on medium heat otherwise the bread may turn dark brown.
4. Remove from oil,drain on kitchen paper.
5. Take a serving plate and arrange the crispy peanut delights on it. Serve hot with tomato sauce.
Note: Wonderful and Delicious to eat,these crispy delights are a sure hit with everyone. you can shallow fry on tava too with a little oil if you want to avoid excess oil.But then it tastes best when deep fried.Enjoy!!!!!
Bonn!!!Appetite!!!!
U need:
For the filling For the gravy:
Green Capsicum: 3 Brown onion paste: 3/4 cup( recipe below)
Grated paneer: 1 cup ginger paste: 2 tsp
grated boiled potatoes: 1/2 cup beaten curd: 1/2 cup
tomatoes: 1 kitchen king masala: 2 tsp
green chillies: 2 minced chilli powder: 1 tsp
coriander leaves: 1 tsp garam masala: 1 tsp
grated cheese: 2 tsp kasoori methi: 1 tsp
salt to taste fresh cream: 1/2 cup
oil: 1tsp sugar: 1/2 tsp
salt to taste
oil: 2 tablsp
Method:
1. Clean the green capsicums. Make a 3/4"slit keeping the stalk intact.Rub a little salt and set aside.
2. Mash well the grated paneer and potatoes.Heat oil in a pan.When hot add the minced green chillies,chopped tomatoes and saute well.Add coriander leaves,pinch salt and mix well. Add grated cheese.Cool. Add this to the potato-paneer mash and mix well.
3. Once the stuffing is ready, stuff into the slit capsicums.Rub a little oil and grill the stuffed capsicums in on a pre-heated oven till the outer skin is nicely browned. Alternatively you can heat 2 tablsp oil in a pan and nicely brown the stuffed capsicums. Remove and keep on a plate. Cut into 2 slices. You will get 6 stuffed capsicums.
4. Heat 2 tablsp oil. Add the brown onion paste and saute well on medium heat. Add ginger paste,red chilli powder and stir further. Add kitchen king masala and garam masala.Continue stirring for another 5 to 6 mins. Switch off the gas and slightly cool the masala.
5. Now add the beaten curd and switch on the gas. Continue stirring well till the curd is blended well. Add kasoori methi.Add salt and 1/2 cup water.Simmer. This method helps the curd blend well in the masala.
5. As the gravy thickens add sugar and beaten cream. Simmer for a few mins.Add coriander leaves and cover with a lid. Switch off the gas.
6. In a serving bowl arrange the stuffed capsicum slices and pour the gravy over the it. Garnish with some swirls of cream and finely chopped coriander leaves. Serve hot with rotis.
Brown onion paste: Chop 2 big size onions. Heat enough oil and deep fry the slices onions till light brow,. Drain excess oil and grind these browned onions to a smooth paste.
Note: One word Yum and a royal dish.The slight crunciness of the capsicum with the smooth filling and a smoother curd-cream gravy enhances the tase of this dish.
Bonn Appetite!!!!
