Kara Paniyaram/ kara Kuzhi paniyaram

Kara Paniyaram is also known widely as Kuzhi Paniyaram. It is one of the chettinad dish. Paniyaram is a soft and fluffy dish which can be made both sweet and spicy. The one am briefing here is spicy paniyaram.

It goes well with coconut or any green chutney. I do it for evening snack and also can pack this in kids snack box. Kids like it as its small and round like mini idly. It is made of rice, crud dhal and fenugreek seeds. Can preserve this batter for 2 -3 days. Batter is the same for both sweet and spicy paniyaram. Lets do it....

Ingredients:

Raw Rice - 1 cup
Boiled rice - 1 cup
Urud dhal - 1 tbsp
Fenugreekseeds - 1 tsp
Onion - 1 big (chopped)
Green chili - 4 finely chopped
Curry leaves - 1 spring
Salt as per taste

Method:

1) Soak rice, urud dhal and fenugreek seeds together for atlas 4 - 5 hrs.

2) Grind the mixture to a dosa batter consistency. Let it rise overnight

3) Before doing paniyaram add chopped onions, chili and curry leaves.

4) Heat paniyaram pan. Add 1/2 or 1 tsp of oil in each portion of pan.

5) Once hot fill each portion with batter. Always maintain the heat constantly.

6) Close with the lid and cook until the edges become golden brown. Flip the paniyaram to other side with stainless steel rod.

7) Let it cook for another 2 or 3 mins. Remove it from pan.

8) Serve hot with coconut or any green chutney.


Notes:

1) Can also do it in dosa batter. But not in fresh batter.

2) Add rice flour if your batter is watery. But not too much.

3) Be generous in using oil so that you will get crispy and paniyaram will not stick to the pan.

4) Can add shredded coconut or cashew to enhance flavor.






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Channa Masala (Chick peas masala)

I would like to say channa masala as Punjabi dish because no one can make this dish as punjabis make it. This is paired with chapati, puri and even some add in chaat items. This dish is also knows as Chole bhature in North India.

Vathal Kulambu - Sundaikai vathal kulambu

Vathal or vatral are nothing but sundried vegetables. The one in this recipe is sundaikai. My mom taught me how to make this sundaikai vathal which i will post later. You will also get this vathal in stores. It is an authentic south Indian speciality dish. You can also do it with manathakkali vathal or other mithukku vathals.

Pulicha keerai / Gongura thokku

Pulicha Keerai or Gongura leaves are very famous in Andra Pradesh (South India). If you want spicy spicy side dish to go with rice, then this thokku should be your choice. You can even call it as chutney, where you can pair it with dosa varieties.

Ulundhu vada / Medhu vadai

Ulundhu vadai/ medhu vadai is the best combo for pongal. Whenever i do pongal my first thing to do is soak a cup of urud dhal. It is easy to make, crispy and also soft inside and not to forget a hole in the center. It is purely a southindian dish.

Keerai bonda/ Spinach bonda

Bonda is famous as evening time snacks. Very famous in bangalore. One can see this spinach or any bond variety in little road side shops. It is nutritious as we add spinach though deep fried in oil.

Kara bhoondhi

Kara bhoondhi is an addictive snack. It is spicy and crispy. Most of the Indian home will have this kara bhoondhi bought from stores, but i do it at home. Bhoondhi can be made spicy or as sweet. The recipe here is the spicy one. I like to take it with rasam or butter milk. Please try this combination and you will also fall in love with the taste.

My mom do this on Diwali for mixture. I grew seeing my mom preparing all snack variety at home, so i am not interested in buying savory from stores. This requires very less time. If bhoondhi is ready at home, i will not go in search for any other snack to go with coffee.

Pasiparuppu Payasam/ Moong dhal Payasam

Pasiparuppu or Moong dhal payasma is something i like but i do it on occasions. It is purely a South Indian sweet dish. This time am doing this for Vinayagar Chathurthi. People in Kerala do this payasam every year for Onam. In Tamil Nadu brahmins do it often for their poojas as neivethyam (prasadham). 

It is a jaggery based dish where we do not use sugar. Jaggery is good for health. Sometimes jaggery may have dust and residues in it. So better dissolve jaggery in little water and sieve (filter) it to remove the impurities.

Rava Laddu

My first and favorite festival is Vinayagar Chathurthi. So there is special every year in my home. I love sweets and rava laddu is my all time favorite. My mom do it every year for both chathurthi and Diwali.

My mom do rava laddu in two types. I like the one with coconut and milk, and the recipe here is the same. I love the coarse texture of rava and crunchy taste of coconut in it. All the ingredients to make this rava laddu will be there in every home so that makes it easy to do it any day. It is a quick, tasty recipe and is perfect if you do not want to spend much time in kitchen.

As we add coconut and milk this laddus cannot be stored long. But i bet you will not keep it that long.         Let's start...

Ingredients:

Yields 15 laddus

Rava/ Semolina - 1 cup
Grated Coconut - 1/2 cup
Sugar  - 1/2 cup
Milk - 1/4 cup
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom powder - pinch
Ghee - 1 -2 tsp

Method:

1) Powder the sugar and cardamom and keep it aside.

2) In a non stick pan heat 1 tsp ghee and roast cashew, raisin to golden brown. Keep it aside

3) Melt the remaining ghee and add rava. Roast it in low heat until you get the aroma.

4) To this add grated coconut and roast for 2 mins. Mix well

5) Add sugar and cardamom powder. Roast it another 1 min. Now add roasted cashew, raisin and switch off the stove.

6) Add milk little by little and mix well.

7) Once you get the consistency to make laddu (should lightly stick to your paddle), stop adding milk.

8) Let it cool for 2 - 3 mins and then take a small portion of it and start making balls of your desired size.

9) Laddu is ready. Store it in airtight container for 2 days.

Note:

1) Powdered sugar is available in market. You can also use it.

2) Through out the process make sure you do it in low flame.

3) As we add milk, this can be stored for maximum 2 or 3 days.

4) Instead of adding cold milk, try adding warm milk.

5) Coconut should not change its color while roasting.






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Welcome all to Susi's Wok

Am Sindhuja, live in US.This is my blog with variety of cooking tips and dishes. I spend most of my time cooking and crafting. Am good at Indian dishes especially South Indian. Got interested in cooking after marriage as most women do. In my blog you will find all types of veg and non veg dishes, daily tips, bachelor recipes and traditional dishes.

My cooking needs and ingredients are mostly home made (my mom and grandma style). I have never bought masalas from stores, i like to grind them myself which i feel is good and hygienic. I try dishes first and then will post here with tips for each dish. 

I also tried some of the Western food varieties. The photos i have posted in each recipe are my own. Most of the time i spend doing cooking and taking photographs. Try my dishes and send your experience with photographs to sindhu.mlt@gmail.com which i will post it to my Facebook page.

My other Interest:

I also do painting and crochet, for which i have separate page in Facebook. I spent most time before marriage in painting and drawing. I do fabric painting, glass painting, tile painting, posters and so. Crochet i learnt it from my mom. I take summer classes for painting and handcrafts for kids. 

To see my works like my page in Facebook..

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Mint and lemon chicken (Oven baked)

Mint and lemon chicken is one of the delicious dish suitable for a picnic and get-together. Lemon mint makes a great marinade for chicken breast. This is a dish u might be served in middle east. Its simple and flavorful and makes a great dinner.

Bread Masala with egg podimas

Bread masala is a good breakfast. This suits well for office going ladies and bachelor's. If you have bread onion and tomato thats all, breakfast is ready. Hardly 5 mins to cook and 2 mins to chop onion and tomato and 3 mins to have it. So in 10 mins breakfast is over. I know it sounds good and it also tastes good.

Vegetable Soup

Soup is a liquid food. Soups can be made as thick or clear soup. You may get variety of soup cans in market but doing yourself at home is hygienic and fresh. Whatever the hotels you go, will find soup in starters. There is assaying that soup increases your digestive enzyme.

The soup recipe here is thick soup with béchamel sauce (white sauce). I have recipe to make this sauce under basic tab. The recipe here is with fresh vegetables and so it is vegetable soup. You can use any veg you want. This is good for people who watch calorie in their food.

Ingerdients:

Olive oil - 3 tsp
Onion - 1 medium chopped
Carrot - 1 medium sliced
Beans - 1/4 cup sliced
Corn - 1/4th cup
Celery stalk - 1 medium chopped
Other veg of you choice - 1/4 cup medium sliced
Freshly ground pepper - 1 tsp
Kosher salt - As per taste
Garlic - 2 finely chopped
Bechamel sauce - 2 tbsp (recipe in basic tab)
Spring onions - 1 finely chopped

Method: 

Step 1: Cooking veggies

1) Heat oil in a pan or pressure cooker. Add chopped onions and sauté for a minute and then add chopped garlic, all chopped vegetables and cook.

2) Add 1 cup water and required salt to this and cook covered for 10 mins. If in pressure cooker cook until 1 whistle.

3) Let it cool.

Step 2: Grinding (optional, skip to step 3 if not grinding)

1) Once the cooked vegetables are cooled, take 3/4 th of the vegetables in a grinder leaving water and 1/4th veg in pan.

2) Now grind the vegetables. Water is not required as it is cooked in water.

3) You will get a paste like after grinding.

Step 3: Soup preparation

1) Transfer the cooked veg to a pan and bring it to boil.

2) Now to this add ground veg paste(if not step 2 skip the point). Mix well.

3) Add water if required. Once it comes to boil add béchamel sauce little by little and stir continuously.

4) Make sure clamps are not formed of this sauce.

5) Put the heat to sim and let it for 2 - 3 mins.

6) Serve hot with fresher ground pepper and chopped spring onions.

Note:

1) Veg options - Cabbage, bell peppers, peas, turnip, mushroom and etc

2) Grinding 3/4th veg and adding to the soup give an additional flavor.

3) Bechamel is used to give thickness to you soup.




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White Sauce

White sauce also known as Bechamel sauce. It has many uses. I use mostly for soup and veg salad. Paring with vegetables makes it into a creamy casserole. It can also be used in pizzas as one of the topping. Spicing it with chili or pepper gives you a indian cuisine touch. This is one basic ingredient for soup. Yes you guessed it right, my next recipe is soup. As a preparatory step here is the sauce.

This gives thickness to the soup and also a good flavor. This sauce can also be stored for maximum  a week. Lets do it..

Kara pori (Puffed rice) / Spicy Murmura

Best and easy evening snack is Kara pori. Pori is nothing but puffed rice. These puffed rice are available in all Indian stores. We can use this with many other combinations. But best of all that is kara pori. Noth Indians call it as murmur. This snack is more good than chips varieties. This is also crispy and spicy.

I first tasted this when i was in 5 th grade. I still remember the man in cycle who come everyday to sell kara pori. Now i do it at home once a week. Lets learn it.

Nethili (Anchovies) Fish kulambu

In all of the fish varieties Nethili or Anchovies are the tastiest one for kulambu. I love the smell and taste is just heaven. In India Nethili fish kulambu is everyones favourite. We do fish curry on each saturday and if i see nethili for sure thats my saturday lunch.

Fish kulambu can be made with or without coconut masal. Here i have shown you the recipe with coconut masal. The small nethili or anchovies tastes good than the big ones. Lets start..

Ingredients:

Nethili fish / Anchovies - 1/2 kg
Small onion - 10 nos
Tamarind - Gooseberry size
Turmeric powder - 1 tsp
Salt as required
Oil 4 - 5 tbsp

To grind:

1) Coconut
    Red chili - 8 (adjust to your spice level)
    Cumin seed - 2 tsp

2) Onion - 1/2 cup

Method:

1) Clean each fish (cut the head off) and mix in with pinch of turmeric powder ans pinch of salt.

2) Grind coconut, red chili and cumin seeds separately to a fine paste. Then grind small onions coarsely.

3) Dissolve tamarind in water and sieve out all the residue and keep it ready.

4) In a pan heat 2 tbsp oil and add small onions ans saute it until onion cooks.

5) Add the tamarind water and allow it to boil for 2 to 3 mins.

6) Now to this add ground coconut paste and coarsely ground onion  with required salt and let it boil for another 5 mins.

7) Once all the raw masala smell goes off add clean and washed fish to it with another 2 tbsp of oil. cover it with lid and cook for 5 mins in medium heat.

8) Once masala mixes well with fish put heat in simmer and allow it to boil another 10 mins. Oil oozes out at this stage and give you a good smell.

9) Nethili Kulambu is ready. Serve hot.


Notes:

1) Cleaning the fish is the hardest part. Just cut off the head and pull out all the stuff inside. Clean it with water in a bowl. Wash 2 - 3 times. It has only the center bones which are soft and no need to remove it.

2) The spice level i used here is high, reduce it to your spice level.

3) Cooking in simmer is very important. This gives you the perfect texture and taste.




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Paratha / Paratta (Indian layered flat bread)

Paratha or parotta is also known as Indian layered flat bread. Very famous in South India mostly in Kerala and Tamilnadu. In recent days one can find this paratha in all street food shops. Some also included this paratha in functions like wedding, receptions etc. Parathas are always served with kuruma or salna.

Paratha can be made with or without egg. It is time consuming and need some practice to get perfect layers in paratha. Paratha can be of many varieties - kothu paratha, egg kothu paratha, dry kothu paratha, chilli paratha, Ceylon paratha, veechu paratha.

I am posting paratha recipe with egg today. It just take one or two attempts to make perfect parathas. Paratha tastes best hot off the stove with hot salna. I wonder how paratha masters do 100's of it in a day with ease. Practice makes a man perfect. Lets start to make paratha.

Ingredients:

This yields 16 paratha.

Maida (all purpose flour) - 4 cup
Egg - 1 (whole)
Salt - as required
Sugar - 1 tsp
Baking soda - pinch
Curd - 1 tsp
Water - 1 cup
Oil




Method:

1) Sieve maida twice and take in a bowl with salt, sugar, baking soda.

2) Add 1 tsp of curd and egg to it and mix well. Add water little by little and knead the dough smoothly.

3) Take a tsp of oil and blend it well with dough. Knead it min 5 mins.

4) Cover the dough with a wet cloth and keep it for 20 - 30 mins minimum and maximum you can leave it for 4 or 5 hrs.

5) After resting time again knead dough and start making small balls ( lime sized).

6) Cover the balls with wet cloth to retain the moisture.

7) Roll each ball as thin as you can. the elasticity will allow you to roll super thin, even if it is torn don't worry. Use oil to smear this thin. shape and tears are not important.

8) After rolling thin lift from one end and make fleets and make rosette and tuck the other end in center.

9) Prepare all the balls and smear some oil to each of it and rest it covered with wet cloth for 15 min.

10) Grease the surface you are going to work. Take one rosette and press with your palm with a little pressure or use rolling pin to spread to a thickness of your interest.

11) Heat tawa and place the rolled paratha. Cook on both sides till golden brown.

12) Do this with all your paratha. Take 5 cooked paratha at a time in your working place and crush them together using your hands.

13) Crush (like clapping) 3 - 4 times and you can see layers. Do this to all parathas.

14) Yummy layered paratha is ready... Serve hot with kuruma or salna.

Notes:

1) 1 cup water for 4 cup maida may vary with each variety of maida. You may need a little more or less. So add little by little at a time.

2) Dough should not be too sticky or hard. The surface of the dough should be smooth and soft.

3) Dough at all stage like - lime sized balls, super thin sheet, rosette, thick rolled paratha should be well smeared or greased with oil.

4) Covering dough at all stages with wet cloth is very important to retain the moisture.

5) Tawa should not be super hot, if so paratha may change color immedietely and the inner layers will be raw. Tawa should be in medium heat and make sure you maintain the same till you finish up with all paratha.

6) Do not skip the crushing step. It helps loosen or open up the layers.



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Kuli Paniyaram (Kara paniyaram)

Kuli (Kuzhi) paniyaram is South Indian dish or snack item. Chettinad kuli paniyaram is very famous with coconut or kara chutney. Paniyaram can be made using dosa batter also. But the real way of doing paniyaram is grinding batter specially for it.

Steaming batter in designed mould is called Kuli paniyaram. This can be made as sweet and also spicy. The recipe today is the second variety - Spicy. It needs small onions, reen chili and the batter.

Usually paniyaram pan has 7 holes. Nowadays paniyaram pan comes in nonstick, where we can reduce the oil content. Kara paniyaram goes well with coconut chutney or kara chutney. I like to have it as snack in evening. Some even like to have as night dinner.

Here i have shown the real way to make paniyaram batter. Let us learn.

Ingredients:

To soak:
Idly rice - 1 cup
Raw rice - 1 cup
Urud dhal - 1 tsp
Fennel seeds - 1 tsp


Onion - 1 chopped
Green chilies - 2 chopped
Hing - pinch
Cooking soda - pinch
curry leaves
Salt as required

Method:

1) Soak idly rice, raw rice, urud dhal and fennel seed minimun 3 hrs. I usually soak 5 hrs.

2) Grind this in grinder or mixie into a batter. Grind it coarsely.

3) Let it ferment for 5 hrs.

4) After 5 hrs add chopped onions, chilies, hing, cooking soda and curry leaves to it and mix well.

5) Heat the paniyaram pan in medium heat. As i have nonstick pan i use only a drop of oil in each kuli in pan.

6) Once pan is hot, pour mixed batter into kuli (3/4th). Cover it with lid.

7) After 2 mins open the lid and turn the paniyarams to other side and cook covered for a min.

8) Insert a tooth pick and should come out with no raw batter.

9) Paniyaram is ready and serve hot with favourite chutney.

Notes:

1) As am in america its hard to buy raw rice so i add rice flour which i buy from grocery store.

2) I like to add onions as such but you can also saute it in pan and add to batter.

3) If using normal paniyaram pan you may need extra oil so that paniyaram does not stick to it. Each time you have to add oil.

4) Do not burn the paniyaram in high heat. Always do in medium heat. Its golden brown color is the main winning secret.




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Golgappa / Pani Puri's puri

Pani puri is one of the famous mouth watering street side food in North India. Origin from Bihar and got its fame from Calcutta. The puri recipes are called Chaat items in common. This is no 1 street food in Calcutta and all over India. I love to have it in any season and any day for "n" no of times.

The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.

Kathi roll with aloo (potato) and mushroom

Kathi roll is one of my favourite dinner specials. It is one of the famous street food in North India. First tasted in Bombay. Roll was so soft and the stuffing made me a fan of it. Recently i tasted this roll in a potluck. My friend Sumi Perumal did this. Its similar to that of Mexican Burritos. When i like something, i try it. It turned out so good. First i tried with aloo and then i added mushroom to it and now its my favourite.

Making this with freshly prepared roll or chapathi give you a unique taste. You can even store the masala (aloo and mushroom masala) for 2 days. Do chapathi everyday freshly, just add masala roll it and eat. This should be a easy process for working women and bachelors.

As a side i do spicy curd cilantro chutney, thinking of it makes me hungry. Will shortly post the recipe for spicy curd cilantro chutney.

Ingredients:

Aloo & Mushroom masala

Aloo ( cooked and smashed) - 1/2 cup
Mushroom ( clean and chopped) - 1/2 cup
Onion - 1 chopped
Tomato - 1 chopped
Chilli powder - 1 tbsp
Curry masala powder - 1 tsp
Turmeric powder - pinch
Cumin seed - 1 tsp
Ginger garlic paste - 1 tsp
Hing - pinch
Cilantro leaves - chopped
oil - 1 tbsp
Salt as required.

For roll or chapathi

Wheat flour - 2 cup
Salt as required
Cumin powder - 1 tsp
Water to make dough

Method:

To make chapathi

1) Mix wheat flour, required salt and cumin powder. Add water little by little and make a dough.

2) Make lemon sized balls. With the help of rolling pin make a round chapathi.

3) Toast well on one side and the other side just toast it for few secs. Keep it aside.

To make Masala:

1) In a pan add oil, once hot add cumin seeds and let it splatter. Now add chopped onions and saute it.

2) Now add chopped tomato and cook for 2 mins.

3) Add ginger garlic paste and saute until raw flavor is off. To this add turmeric powder, chilli powder, curry masala powder.

4) Now that the masala is mixed well add chopped mushroom, let it cook covered for 5 mins.

5) Finally add potato and mix well.

6) As a final touch sprinkle chopped coriander leaves and turn the heat off.

To make Kathi roll:

1) Take a half toasted chapathi (the half toasted side facing outside.) and place a 1 tbsp of the prepared masala in the center and roll tightly from one end.

2) Before rolling completely, fold the side edges inward and complete the roll.

3) Heat a pan and toast the half cooked side.

4) Rub butter over the roll once toasted for extra flavor. (optional)

5) Tasty Kathi roll i ready. Serve hot.

Notes:

1) All purpose flour can also be used instead of wheat flour.

2) Adding a tsp of oil while kneading chapathi makes it soft.

3) Butter is optional. I did not use butter in the pic that i have shown.

4) For presentation purpose cut kathi roll into half and roll with silver foil on the closed side.





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Karasev / Spicysev - Indian Snack

Karasev is an Indian tea time snack. Mom do it on special occasions. I carve for salty, spicy dishes. Karasev is a spicy, crispy snack made of chickpea flour. In Tamil kara means spicy or hot. Sev is a kind of fried noodle shaped variety. It is one of the easiest snack i have ever made.

I usually sit in kitchen and note my mom when she do special dishes. I like this karasev to taste and also there's a fun part in doing this. I like to rub the dough on the top of laddle to make this sev. With the bits i make alphabets and different shapes when i was little, sounds crazy but i eat what i do.

My mom do this with a help of special laddle, which has wholes in it. When you rub the dough, snake like structure settles to the bottom. But here i use vegetable grater as i dont have laddle. No more wating lets do Karasev.

Ingredients:

Kadalai mavu / Chickpea flour - 500 gm
Arisi / rice flour - 150 gm
Red chili powder - 2 tsp (Adjust to your spice level)
Crushed pepper - 1 tsp
Hing - pinch
Soda salt ( cooking soda) - pinch
Water - to make dough.

Method:

1) Seive the gram flour and rice flour atleast 2 times

2) Mix all the ingredients in a bowl. Add water little by little.

3) Make a dough which not too sticky and not too hard. Make it soft so that you not see cracks in it.

4) Heat oil in a pan.

5) Place a plastic paper or tissue papper on the kitchen top and grease it with oil.

6) Take a small ball of the dough on vegetable grater and rub giving some pressure. If you have laddle, makes the work very easy. Wash and dry the laddle, rub the dough.

7) Sev gets collected in the paper you placed underneath, If you are good with oil then rub it directly in the hot oil (if beginners do not try directly in oil)

8) Fry untill golden brown. Once all the bubbles subsides (sizzling sound stops) take the sev from oil and place on tissue paper to absorb excess oil.

9) Let it cool. Kara sev is ready. Store in air tight container.

Note:

1) Add butter if you like. It adds crispness to the sev.

2) Adjust chili powder amount according to your spice level. You can also avoid crushed pepper if you do not like.

3) Beginners do not rub the dough directly on to the oil.

4) Maintain the oil heat constantly to get even color.

5) Do not eat it hot. Allow it to cool and than serve. Bring to room temp makes it crispy.





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Sambar Powder / Kulambu Powder

Sambar powder is a must in ones kitchen. This is my grandmas recipe which her mother tought her. My mom and her sister's makes it at home every month, So now i joined the path. We never bought sambar powder from stores, it is also costly. Can use this powder for kootu, kulambu and in many dishes.

One of my friend requested to post this recipe. And here it is. Some call this sambar powder as curry powder. Can store this powder for months. I do in large quantity and store even for 4 months. Some grind this every time they make sambar. This gives very fresh and good aroma.

Each part of Tamil Nadu has its own variety of making this powder. It all depends on the amount of each spice we add. In India we have grinding mills, where they grind it to fine powder. This can also be made at home with the help of blender. The recipe here is the one my grandma taught us. Lets start !!!

Aval Uppma / Poha uppma

Aval uppma is one of the easiest and healthy morning breakfast. This not require much ingredients. I do this when i get up late in the morning, it is time effective and taste good. Aval is nothing but flattened rice.

There are two types of aval - Thick and paper thin aval. I use paper thin aval which is more easy to prepare. Thin aval uppma is more tasty than thick aval. North Indians call it poha. This recipe is one of the easiest dish to do in morning for working ladies, bachelors.

Dry chicken masala

Chicken lovers, here's a simple dish. Dry chicken masala is one of my moms special. She named it as Chicken 2000 because she first tried this in the year 2000. I love this dish. Goes good with briyani. The curry masala powder i use here is made by me. Shortly will post the recipe for curry masala powder. This is the masala i use in most of my recipe.

Ingredients:

Chicken - 500 grams
Onion - 1 (big chopped)
Curry masala powder - 3 tbsp
Ginger garlic paste - 2 tsp
Curd - 1 tsp
Salt - As per taste
Oil
Food color - pinch (optional)
Coriander leaves chopped to garnish

Method:

1) Wash chicken at least 3 times, chop into small pieces.

2) Take all chopped chicken pieces in a bowl, add curry masala powder, ginger garlic paste, curd and required salt. Mix it well.

3) Dissolve pinch of food color in little water and mix it with chicken. This is optional, this gives color to the recipe.

4) Keep mixed chicken closed in refrigerator for atleast 30 mins.

5) Heat pan with 2 - 3 tbsp oil. Add onion and saute it for 2 mins or until translucent. Transfer it in a plate and keep it aside.

6) Now to the remaining oil add this marinated chicken. Cook chicken in medium heat.

7) Close pan with lid and cook for 5 mins. It helps release water content from chicken.

8) Now open lid and cook in same medium heat. Toss it at intervals. Allow all the water to evaporate. At this stage you can see chicken mixed well in masala.

9) Put in simmer, add fried onions and close it with lid. Let it cook for 5 - 10 mins.

10) Open the lid and mix it again. Chicken is now dry.

11) Garnish with chopped coriander leaves. Sere hot.

Note:

1) Use boneless chicken.

2) Do not fry onions until brown.

3) Use heavy bottom pan.

4) Use 1 tsp Lemon juice instead of curd.


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Mushroom Curry for Chapathi

Mushroom curry is rich and nutritious dish, south Indian version. As spicy vegetarian mushroom side dish for chapathi. It is quick and simple to make. Mushroom naturally grows in rain.

Button mushroom is one of its famous and peoples favourite type. It has high water content. Mushroom seems to appear overnight and grow rapidly. It is a low calorie food, good source of B vitamins. Mushrooms sold in super markets are grown on farms. So select mushroom which are white. Lets start to make some healthy and delicious curry for chapathi.

Ingredients:

Mushroom - 250 gms
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Chili powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Kadugu & Urud dhal - 1 tsp
Coriander leaves - To garnish.
Oil

Method:

1) Rinse and clean all the mushrooms. Chop it in medium sizes.

2) Chop onion and tomato, keep aside.

3) Heat a pan with oil, splatter kadugu and urud dhal. Then add chopped onions and saute it until translucent.

4) Then add tomato and saute until tomato smashes.

5) Now add chopped mushroom, close with lid and allow it to cook for 2 mins, as mushroom has lot of water in it, it cooks in it.

6) Add chili powder, cumin and coriander powder and required salt, close lid and cook for another 3 -5 mins.

7) Open lid and mix it well. Put heat in simmer, do not close lid.

8) Once you get the consistency you want, turn off the heat and garnish with coriander leaves.

Note:

1) You can also add peas or capsicum with this to add taste and color.

2) Adjust spice level as per your requirement.

3) You can also pressure cook it, but make sure you keep only one whistle. Transfer to another pan and let excess water evaporate in simmer.

4) Those who like garam masala taste, can replace it for cumin, coriander powder.



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Chicken Pepper Chops

Thinking of chicken chops!!! Trying to order out from a restaurant, i would say a big no no to that idea. All can do delicious, yummy chicken chops at home. Why to spend money on restaurant when you can do it in chef's way.

Chicken is high in proteins, it also has fat which yields oil while cooking. This chicken pepper chops goes well with paratha, dosa, steamed rice and anything you like. Here i use boneless chicken. You can even use chicken with bones. Bones when cooked gives a unique taste. So let's start. Here's how i do chicken pepper chops.

Ingredients:

Chicken - 500 gms
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Ginger garlic paste - 1 tsp
Red chili powder - 3 tsp
Turmeric powder - pinch
Cumin powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Pepper powder - 2 -3 tsp
Cloves - 3 nos
Cinnamon - 1 inch stick
Coriander leaves - Chopped (garnish)
Oil - As required
Water - as required


Method:

1) Cut chicken into medium size pieces. Clean and wash at-least 3 times to remove stains from it.

2) To this chopped and clean chicken add ginger garlic paste, turmeric powder mix weel and keep it aside for min 20 - 30 mins.

3) You can use pan or pressure cooker to cook. Here i use pressure cooker. So heat the pressure cooker on medium heat.

4) Add 2 tsp oil, to this add cloves, cinnamon stick and saute for 1 min or until you get the aroma. Now add chopped onions, once saute add chopped tomatoes.

5) Once the tomatoes are smashed nicely, add marinated chicken, mix well and let it cook for few more mins.

6) Now add chili powder, cumin powder, coriander powder and salt as required.

7) Place the cooker lid upside down on the cooker and let it boil for 2 mins.

8) Mix it once again, add 1/2 to 1 cup water and pressure cook it until 1 whistle and put in simmer for 5 mins.

9) Now remove cooker from flame, wait until pressure released. Transfer the content to a pan, without closing the lid let it boil in simmer.

10) Now add pepper powder, chopped coriander leaves and in 1 min turn off the stove.

11) Yummy, delicious restaurant style chicken pepper chops is ready. Enjoy with your friends and family...

Note:

1) Use of freshly prepared pepper powder give a good flavor.

2) If your chicken has too much fat in it, minimize the oil amount you use.

3) After pressure cooking, heating again in pan is to bring out all oil trapped within chicken. You will see the oil on the top.

4) Adjust to your spice level with pepper powder.




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Brinjal and Capsicum Curry (with msala)

Brinjal or Eggpant is native to the Indian Subcontinent. There are different varieties of different sizes, shapes and color. Brinjal becomes tender when cooked and develop a rich flavor. It is low in fat.

This is my mom's recipe. She do a lot of varieties with brinjal. I love it all. One of my favourite is this brinjal and capsicum recipe. This goes well with dhal. If you add spicy to this recipe, you can match it with chapathi/ paratha. This both vegetable together make a nice pair.

Ingredients:

Brinjal/ Eggplant - 1 medium
Capsicum - 1 ( Sliced)
Onion - 1 chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seed - 1/4 tsp
Urud dhal - 1/4 tsp
Salt - As required
Oil

To Grind:
Channa dhal - 2 tsp
Cumin seeds - 1 tsp
Red chili - 2 nos
Coconut - 1 slice chpped
Pepper corns - 1 tsp

Method:

1) Heat a pan with 1 tsp oil. Add cumin seeds and allow it to splatter. Then add channa dhal, red chili, coconut and pepper corns. Saute it for 1 min.

2) Allow it to cool and grind into a fine paste. Add water very little while grinding.

3) In a pan heat 3 tsp oil, add mustard and urud dhal, once splattered add chopped onions and saute it until onions become glossy. Add ginger garlic paste and saute it for another 1 min.

4) Now add turmeric powder, chopped brinjal and capsicum. Mix well. Close and cook for 5 mins.

5) Capsicum has water content in it. After 5 min you can see brinjal and capsicum half cooked with the water.

6) Add required salt, and cook for another 2 mins. Now add the grind paste, and mix well.

7) Close it with lid, let it cook for 5 mins. After 5 mins masala will be well mixed with brinjal and capsicum.

8) Add chopped coriander leaves, garnish and serve. Yummy delicious brinjal and capsicum curry is ready.....

Note:

1) If you are using Indian brinjal, then chop 3 - 4 brinjal (medium size).

2) Do not chop brinjal or capsicum finely. Make it medium size.

3) If you like to store this dish for another day, do not add coconut while grinding.

4) Adjust the amount of pepper corns based on your spice level.

5) If pressure cooking, just wait until 1 whistle and put in simmer for 5 mins.

6) You can also do it without grind masala. Add cumin powder and chili powder for spicy while cooking.




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Mint rice/ Puthina Rice

Hi all, this recipe is my favourite. I like the aroma of mint. Mint is a aromatic, herb. Mints are easily grown around your home. It grows even in full sun. In stores, it is available in all forms like fresh leaves, dry powders or mint paste. Making this recipe with fresh mint gives a special aroma and flavor. It is best to give it in kids lunch box. Because of the color kids love to eat.

Mint is also a medicinal herb. It is good for stomachache and helps in for a good deep sleep. It is good for summer.

Ingredients:

Basmati Rice - 1 cup
Mint leaves - 1 cup full
green chili - 2 (adjust to your spice level)
Ginger garlic paste - 1 tsp
Jeera - 1 tsp
Cloves - 3
Cinnamon stick - 1 inch
Curry leaves
Coriander - to season
Water - 1 1/2 cup
Oil

Method:

1) Soak 1 cup of basmati rice for 30 mins.

2) Wash mint leaves thoroughly. Grind it to a paste.

3) In a cooker heat 2 tsp oil, once heated splatter jeera, cloves and cinnamon stick. Add theginger garlic paste and mint paste to it and saute it for 5 mins or until you get the mint flavor (raw smell should go off). Mix well and add salt required for mint.

4) To this mixture add the soaked basmati rice with measured cups of water (1 1/2 cup). Now add required salt for rice alone as salt for mint is already added.

5) Let it boil in medium heat until you get the first bubble. At this point you will notice that water content is reduced and rice is well mixed (coated) with mint.

5) Close the lid and pressure cook it for 1 whistle. Then put the heat to simmer and leave for 5 mins.

6) After 5 mins remove from heat and keep it aside till pressure is all released.

7) In a small pan heat oil and splatter curry leaves and mix it with rice. Season with chopped coriander leaves.

Method 2

There is another way of preparing this rice. You can saute the mint paste separately, prepare rice separately and mix it together. The picture i have shown here is made as of method 1.

Notes:

1) You can add chopped onions while sauteing mint paste. Also add peas while cooking rice if you like.

2) Can also season with roasted cashew to enrich the flavor. Or replace it with peanuts.

3) Adding hand-full coriander leaves while grinding mint, adds extra flavor.



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