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!!!!
U need:
Basmati rice: 2 cups washed well and soaked for 30 mins
roasted peanuts : 1/4 cup
green capsicum: 2
green peas: 1/2 cup
vegetable stock cube: 1
coconut milk: 1/2 cup(thick)
soya sauce: 1 tsp
dry lemon grass : 1 tsp
saffron strands: 1/2 tsp soaked in 1/4 cup warm milk
ginger: 1"piece
bay leaf:1
turmeric powder: 1/4tsp(optional)
green chillies: 3 slit fine
shallots(small onions): 1/2 cup
vegetable oil: 2 tablsp
salt (optional)
water: 2&1/4 cups
Method:
1. In a pan add 2 cups water,crumbled veg stock cube,bay leaf, dry lemon grass,ginger and simmer for 7 to 8 mins. Strain the liquid in a bowl and set aside.
2. Clean the rice and drain excess water. Chop the capsicum into medium size cubes.
3. Peel the shallots and chop into two.
4. Heat oil in a cooking pan.When hot add the slit green chillies and the chopped shallots.Stir well for 5 mins.Add roasted peanuts and capsicum,soya sauce and stir further for 5 mins.
5. Add green peas and the drained rice.Continue stirring for 6 to 7 mins. Add the liquid stock,coconut milk and turmeric powder,stir once. Cover with a lid and let the rice cook gently on medium heat.
6. Open the lid in between once and add the saffron milk. Cover and cook till the rice is 3/4th cooked. Off the gas.Let the balance cooking take place in the steam itself.
7. Just before serving open the lid and lightly fluff with a fork.Test for salt.
8. Transfer to a serving plate,garnish with some more peanuts and serve hot.
Note: Filled with the flavour of lemon grass and crunchy peanuts this aromatic Thai rice is yummy to eat.You can use Thai rice if you like but basmati tastes equally good. Fresh Lemon leaves(about 3) can be used instead of dry lemon grass in the stock.Additional salt is not needed as the stock and soya sauce have the required amount. But can add salt if needed. Turmeric powder can be avoided as saffron itself gives that yellow tinge.
Bonn Appetite!!!!!!
U need:
Semi ripe mango: 1 small or medium size
boiled sweet corn: 1 cup
Toovar dal: 1/2 cup
green chillies:3 slit
ginger julienne: 3 tsp
red chilli: 1 big
tomatoes: 1 medium size
ghee(clarified butter): 1 tablsp
butter: 2 tsp( salted or unsalted)
coriander leaves: 1/4 cup chopped fine
salt to taste.
haldi: 1 tsp
jeera: 1 tsp
asefodita:1/2 tsp
brown sugar: 1/2 tsp
Method:
1. Clean dal and soak in water for 30 min.
2. Pressure cook dal with 1&1/2 cup water,haldi for 2 whistles.Cool
3. Peel and dice the mango to small pieces.
4. Open the cooker.Add half of the mango pieces, butter,1 tsp ginger julienne,half of coriander leaves. salt ,chopped tomatoes and further pressure cook for another 2 whistles.
5. Heat ghee in a pan.When hot add jeera and asefodita.Saute till a nice aroma comes.Add broken red chilli and the remaining ginger julienne. Add the corn, balance mango slices and stir well for few mins. Add slit green chillies.
6. Open cooker. Mash the dal well and add to the cooking mango-corn mixture, Add 1/2 cup water and simmer gently for 5 to 6 mins.Add sugar,the remaining coriander leaves.Stir well
7. Transfer to a serving bowl and serve hot with rotis and rice.
Note: For extra taste you can garnish with 1 tsp of sweet corn and a few chopped mango pieces. Simple to make but great in taste.
Bonn Appetite!!!!!!!!!
U need:
For Koftas For Gravy:
Bottle gourd(lauki): 1 small size Onion : 3 medium chopped
Gram flour(besan): as needed Ginger: 2" piece
minced green chillies:2 Almonds: 8 to 10
salt to taste salt to taste
kismis: 2 tsp Fresh cream: 1/2 cup
oil to deep fry green chillies: 4
garam masala:1/2 tsp kitchen king masala: 2 tsp
coriander leaves:1 tsp garam masala: 1 tsp
ghee or oil: 2 tablsp
kasoori methi: 1 tsp
coriander leaves: 2 tsp
peppercorns: 3
cloves: 2
Method:
1. For the koftas:
Clean and wipe dry the lauki.Cut into two pieces. In a bowl grate the lauki with the skin.Once the lauki is grated squeeze out excess water using your palms. To this add kismis,salt,garam masala and minced green chillies. Add besan and continue mixing.Add enough besan to form a dough. Take small piece of the kofta dough and form medium size shapes:round,oblong your choice. It maybe sticky but the koftas should be firm.
2. Heat oil and deep fry the koftas till golden brown. Drain excess oil and set aside.With one small lauki you can get about 15 to 20 koftas.
3. Gravy:
In a pan boil chopped onions,cloves,peppercorn with 1 cup water till the onions are translucent. Cool. Grind to a smooth paste with almonds,green chillies and ginger.
4. Heat ghee or oil in the same pan. When hot add 2 cardamom and 1 tsp jeera. Saute.
5. Now add the ground onion paste and continue stirring for about 5 to 6 mins. Add kitchen king masala and kasoori methi. Stir.Now add garam masala and 1/4 cup fresh cream. Stir well and simmer for few mins.
5. Add 1/2 cup water,salt and finely chopped coriander leaves. Simmer .As the gravy thickens add another 1/4 cup of cream and the koftas and 1/4 cup water.Simmer on gentle heat for 6 mins til the koftas are soft and the semi thick gravy coats the koftas.
6. Transfer the sabji to a serving bowl.Garnish with some extra kismis,coriander leaves,a dash of kasoori methi .
Note: A royal dish,little time consuming but one of the yummiest and tastiest dish prepared.Worth the time taken to prepare. If you want a little sourness reduce cream and add 2 tablsp of fresh curd.
Bonn Appetite!!!!!!
