BESAN GREEN CHILLI CURRY

NOTE: a Rajasthani Satvik dish which just tingles your taste buds with its delicious taste.The actual recipe call for  small or medium sized regular green chillies,I have used long green chillies called Bajji Milagai. You can use either.Also you can even stuff the chillies with filling before frying.Both taste good.

U need:

Fresh slightly thick green chillies : 2 cups

or Bajji milagai: 150 gms

Besan: 2 & 1/2 tablsp

Red chilli powder: 1 tsp ( can can add more chilli powder if you want)

Dhaniya jeera powder: 2 tablsp

Amchoor powder; 1 tsp

Garam masala: 1/2 tsp

White sesame seeds: 2 tsp

Salt to taste

Sugar: 1 tsp

Oil as needed

Hing: 1/2 tsp

Bay leaf:1

Jeera: 1tsp

METHOD:

1. Heat 1 tablsp oil in a kadai.Fry the besan on low flame till lightly browned and a nice aroma starts to come.Transfer the besan to a bowl Set aside.

2. Wash the green chillies and cut then to two pieces.If using long chillies then 3 pieces.Heat 3 tablsp oil in a kadai.When hot lower heat,add hing,bay leaf,jeera and sesame seeds.Saute. Off the gas.Add turmeric powder,chilli powder,dhaniya jeera powder and amchur powder to the oil. Switch on the gas and quickly saute the masala well.Add the green chillies.

3. Stir the green chillies well into the masala.Add salt and sugar.Add 1/2 cup water and cook the green chillies. Once the chillies are cooked and dry add the garam masala and the roasted besan.Add 1/2 cup water and quickly stir well. Continue stirring till the chillies are well coated with the besan and the masala. The dish has to be semi dry.

4.Transfer to a serving dish.Serve hot with rotis.

Note : For filling mix the roasted besan with the dry ingredients,salt and sugar and stuff the slit chillies .The rest method is same.

KEERAI PULI MASIYAL

NOTE: This recipe is from my mother's collection. Served along with a thuvayal and tomato rasam and roasted applam  it is  YUM. The tamarind paste can be adjusted according to individual taste.

U need:

Keerai ( Mulla keerai or palak): 1 bunch

Cooked toovar dal: 1/2 cup

Green chillies: 5

Coconut grated: 3 tablsp

Red chilli powder: 1 tsp

Turmeric: 1/2 tsp

Jeera: 1 tsp

Tamarind paste: 1&1/2 tsp

Salt to taste

Oil: 2 tabslp

Mustard seeds: 1 tsp

Methi seeds: few

Hing: 1/2 tsp

Moong bodis : 2 tsp or 1 applam crushed

METHOD:

1.Clean wash and chop the keerai finely.Wash well. Put the finely chopped keerai in a pan with 1 cup water and cook till done.

2. Mash well with a ladle or a wooden churner.Add slit green chillies and the cooked dal .Continue simmering.Add salt. 

3.Grind together coconut,red chilli powder,turmeric,jeera and tamarind to a smooth paste. Add the paste to the simmering dal along with 1 cup water .Simmer till the paste is well blended in the keerai and the gravy is is semi thick.

4. Heat oil in a pan,Add the mustard seeds,methi seeds,hing and saute.Add the bodis.Fry well and add the bhagar to the simmering masiyal.Off the gas.Cover the keerai masaiyal with a lid.

If you are using appalam then do the bhagar without the bodis and add to the vegetable.Just before serving garnish with crushed appalams.

5.Serve hot with rice.

BHINDI JAIPURI

NOTE: Ladiesfinger or Bhindi eternal favourites of everyone.The recipe below can either be deep fried or shallow fried . Try to make this dish with small or medium sized bhindis. Using non-stick pan for shallow frying is better.

U need:
Bhindi: 200 gms washed and allowed to dry
Ginger-green chilli paste: 2 tsp
Garlic minced: 1 tsp (optional)
Saunf: 1 tsp
Dhaniya-jeera powder: 2 tablsp
Red chilli powder : 2 tsp
Chat masala powder: 2 tsp
Salt to taste
Sugar : 1 tsp
Besan : 2 tsp
Grated coconut : 1 tsp
Oil enough to deep fry or 3 tablsp to shallow fry.

METHOD:
1. Cut the to and the tail of the bhindis. Make a neat slit .Set aside.
2. Mix together in a bowl all the dry ingredients along with ginger-green chilli paste,garlic mince, coconut and saunf. Add in salt and sugar.Toss well.
3. Take each bhindi and stuff the dry filling well.Take 1/2 cup water and the besan,make a paste.Use this paste to seal the stuffed bhindi well( if you are going to deep fry,otherwise omit).
4.If shallow frying then mix in the besan with  the  masala before stuffing the bhindis.
5.For deep frying method:
Heat enough oil. When hot deep fry the bhindis in batches till they are cooked and crisp.Drain excess oil .
Dry roast the remaining masala in a pan for few mins and add this to the fried bhindis. Serve hot.
For shallow frying method:
Heat 3 tablsp oil.When hot add the stuffed bhindis  .Lower flame and let the bhindi cook gently,Keep turning  the bhindis once in a while .If the bhindis stick to the bottom then sprinkle a little water or add a little bit oil. Once the bhindis are cooked mix in the remaining masala.Toss well for few mins.
6. Serve hot with rotis and dal.

IRUPULI SAMBHAR

NOTE: A Kerala delicacy,popularly called Irupuli kuzhambu  I came across this dish in my friend's house who is from Palghat and she served this sambhar with hot Adais.It was mind blowing. Giving you this wonderful recipe.

U need:
White pumpkin or big cucumber: 2 cups peeled and cut to chunks
Methi seeds: 1/2 tsp
Red chillies: 3
Thick tamarind pulp: 2 tablsp
Beaten curd: 1 cup
Coconut grated: 1/4 cup
Curry leaves: 2 tsp
Rice flour; 1 tsp
Coconut oil or any vegetable oil: 3 tsp
Mustard seeds: 1 tsp

Oil: 2 tsp
Turmeric powder: 1/2 tsp
METHOD:
1. Cook the pumpkin/cucumber chunks in just enough water till they are cooked.Add salt and 1/2 tsp turmeric powder. Cook till the water is almost evaporated.
2. Meanwhile heat 2 tsp oil.To this add the broken red chillies,1/4 tsp methi seeds and fry till they are slightly reddish in colour.Transfer to a plate. Heat 1 tsp oil and lightly roast the grated coconut till light brown. Cool and grind together coconut,red chillies ,rice powder and methi seeds to a smooth paste.
3. Mix together the beaten curd and the tamarind pulp.Beat well.To this add the ground paste and stir.
4. Once the vegetable are cooked add the curd tamarind paste mix.Stir well ,Simmer for few mins.Once the mix stars to rise switch off the gas and add curry leaves.Cover with a lid and set aside.
5. Heat oil for bhagar.Once hot add the mustard seeds,1 broken red chilli ,1/4 sp methi seeds and some curry leaves.Pour this bhagar into the Irupuli Sambhar.
6. Serve this delicious sambhar with rice or dosai or adai.

AAMRAS DAL

NOTE: Aam ras the delicious creamy soft pudding enjoyed now in this season.Using aamras I have made this delicious dal.Very light on spices it tastes just YUM.Try out the recipe and give me your feedback.

U need:
Fresh Aamras: 1 cup (1 small juicy mango pulp +1/2 cup milk and 1/4 cup cream beaten well)
Moon dal: 3/4 cup
Red chillies: 2 broken
Ginger-green chilli paste: 1 tsp
Bay leaf:1
Cloves:2
Cinnamon stick:1
Salt to taste
Chilli powder:1/4 tsp
Sugar : 1 tsp
Ghee: 2 tablsp
Jeera: 1 tsp

METHOD:
1. Wash and soak moong dal for 15 mins.Pressure cook the dal with 1 cup water.
2. Remove form cooker,mash the dal and keep on the stove on very low flame,stirring well.Add the aamras,1/4 cup water and stir well.The cooking should be done on very low flame.Once the mixture stars to boil add salt and ginger-green chilli paste.Stir well.Simmer for few mins.Add 1 tsp sugar.
3. Switch off the gas and cover with a lid.Heat ghee in a small pan.When hot add bay leaf,cloves,cinnamon and jeera and saute.Add the broken red chillies and off the gas.Add the chilli powder,stir well.Add this bhagar to the aamras dal and cover. Let the baghar infuse the dal.
4. Garnish the dal with some fresh cream and slit green chillies before serving with rotis of your choice.

MALABAR AVIAL

NOTE: Avial is well known in Kerala and there are different ways in preparing this dish. The recipe below is in Malabari style where shallots,garlic and ginger is ground and so this avial is as delicious as the ones cooked in the traditional way. You can omit shallots and garlic but for once try this recipe too for a different yummy taste.

U need:
Ash gourd: 1 cup sliced thin sticks
Red pumpkin: 1 cup sliced thin
Drumstick: 2 cut to small pieces
Avarakkai:1/4 cup sliced thin
Raw banana: 1/4 cup sliced thin
Karamani(runner beans): 1/4 cup cut to small pieces
Green peas: 2 tsp
Ginger: 1" piece
Garlic: 1 pod optional
Shallots (small onions): 2 peeled
Grated fresh coconut: 1/4 cup
Green chillies: 4
Red chilli powder: 1/4 tsp
Jeera: 1 tsp
Coconut oil: 2 tsp
Curry leaves
Salt to taste
Beaten slightly sour curd: 1/4cup

METHOD:
1. Heat a deep bottomed kadai. Add all the vegetables one by one,add 1/2 tsp turmeric and the red chilli powder, water just to soak the vegetables and cook till the vegetables are cooked and the excess water is evaporated.Add salt.
2. Grind together the coconut,ginger,green chillies,jeera ,garlic pod(optional) to a fine paste using some curd. Separately coarse grind the shallots and some curry leaves and set aside.(Optional)
3. To the cooked vegetables add the ground coconut paste and stir well.Simmer for few mins. Add the coarsely ground shallot curry paste and simmer for few min..Off the gas.Cover and rest.
4. Once the avial is slightly cool add the beaten curd,more curry leaves and coconut oil.Mix well.
5.Serve with hot rice,coconut thuvayal ,pepper rasam and papadoms.

DHABELI CHANNA WITH BREAD

U need:
White chola: 1 cup soaked overnight
Onion: 1 medium
Ginger: 2"
Ginger julienne: 1 tsp
Chola masala: 1 tsp
Garam masala:1 tsp
Cloves:2
Cinnamon:2
Cardamom pods:2
Tea bag:1
Bay leaf : 1
Green chillies: 2 minced fine
Jaggery: 1 tsp
Chilli powder: 1/2 tsp
Tomatoes: 2 small chopped fine
Oil as needed
Salt to taste

METHOD:
1. Wash well the soaked chola.In a small muslin cloth put in cloves,cardamom,cinnamon and bay leaf and tie to make a potli. Add this to the chola and pressure cook  along with with 1/2 tsp cooking soda,tea bag, till soft.
2. Grind well chopped onion,ginger and tomatoes. Heat oil in a kadai. When hot add 1 tsp jeera,chopped green chilies and fry well.Now add the onion tomato paste and continue frying.
3. Sprinkle a little water from time to time and saute. Add the chola masala, garam masala and stir well.Now add the chilli powder and jaggery and continue stirring till the masalas are well cooked .
4. Open the pressure cooker.Remove the muslin potli,the tea bag and add the cooked chola to the simmering masala. Simmer .Add salt and simmer further till the chola is well blended into the masala and the gravy is almost semi dry.
5. Heat oil.Deep fry 4 slices of bread and cut them into half. Transfer the dhabeli chana to a serving bowl.Garnish with ginger julienne. Serve with the fried  bread.