Lekhu's OotuPura

Chicken Vindaloo

2009-12-20T10:26:00.000-08:00

Preperation Time: 30-40 min

Ingredients:

Chicken breast - 4 nos

Tomato Paste - 1 tbsp

Cummin Pwdr - 1/2 tsp

Chilli Pwdr - 1 tsp

Coriander Pwdr - 1 tsp

Ginger garlic paste - 2 tsp

Black Pepper pwdr - 1/2 tsp

Vinegar - 1 tsp

Fenugreek pwdr - a pinch

Coriander leaves for garnish

Oil - 2 tsp

Salt for taste

Preperation Method:

1) Cut chicken into medim sized pieces.

2) Heat oil in a pan and fry onions until they turn brown in color. Move these onions to a kitchen towel to remove the excess oil.

3) Heat little bit oil in a pan and slightly roast all the powders and ginger garlic paste.

4) Blend the spice mix in water and make a smooth paste. Marinate the chicken pieces using this spice mix paste. Keep aside for 30 min.

5) Blend the fried onions with vinegar and make a smooth paste. Keep it aside.

6) Heat a thick pan and add the marinated chicken to it. Start cooking it in the covered pan in medium heat.

7) Add the tomato paste and onion paste to the pan and mix well. Cook until the chicken is completely cooked and the gravy is thick.

8) Garnish with coriander leaves and serve with Chapati/Roti :-

Rava Veggie Uppuma

2009-12-20T09:49:00.000-08:00

Preperation Time: 10-15 min

Ingredients:

Rava - 1 cup

Onion (chopped) - 1/2 cup

Green Chillies (chopped) - 1 tsp

Ginger (chopped) - 1 tsp

Carrot (chopped) - 1/4 cup

Beans (chopped) - 1/4 cup

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Peanuts - 1 tsp

Curry Leaves

Oil

Salt for taste

Preperation Method:

1) Boil vegetables in a pan first.

2) Dry roast Rava in a pan for 1-2 minutes. Keep aside.

3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add Onion, Urad dal, curry leaves, green chillies and ginger to the pan and saute until onion turns golden brown in color.

4) Add 1 cup water to the pan. When water boils, then add the fried rava and vegetables to the pan and stir continously. Switch off the flame once the rava is cooked and turns into uppuma (1-2 minutes). Serve hot :-

Ghee Rice

2009-12-20T08:31:00.001-08:00

Preperation Time: 35-40 min

Ingredients:
Basmati Rice - 2 cups
Ghee - 3 tbsp
Onion - 1
Cashews and Raisins (as desired)
Fennel Seeds - 1/4 tsp
Cardamom - 2
Cloves - 2
Cinnamon (1 inch piece) - 1
Water - 3 cups
Pineapple chunks (optional) - 1 cup

Preperation Method:
1) Wash and soak for half an hour in water. Drain it and keep aside. Boil water with salt and keep it hot.
2) Heat ghee in a pan and roast cashews and raisins and keep aside.
3) In the same pan, add whole spices and chopped onion and fry until onion turns golden brown in color.
4) Add washed and drained rice to the pan and fry until the rice changes color. Add the Hot water to the rice and allow it to boil. When the water starts to boil, reduce the flame to medium heat.
5) When water gets absorbed and small holes appear in the top of rice, then cover the pan with a lid and switch off the flame. Keep the pan covered for half an hour.
6) Add the items fried in ghee and pineapple chunks to the rice and serve hot :-

Chicken Bharta

2009-11-14T17:30:00.000-08:00

Preperation Time: 40-45 min

Ingredients:
Chicken (Boneless) - 1 lb
Onion - 3
Green Chillies - 2
Red Chilli - 1 tsp
Jeera Pwdr - 1/2 tsp
Kasoori Methi - 1/4 tsp
Turmeric Pwdr - 1/2 tsp
Corinader Pwdr - 3/4 tsp
Garam Masala - 3/4 tsp
Tomato paste - 2 tbsp
Tomato - 1
Ginger - 3/4 tbsp
Garlic - 4
Cashews - 20
Cilantro
Water - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Boil water in a vessel. Add cashews and allow it to boil slightly. Keep aside.
2) Heat oil in a pan. Add ginger, garlic and saute for a minute. Add 1 onion t the pan and saute for a minute until onion turns light brown in color.
3) Add 1/4 tsp's each of turmeric pwr, red chilli pwdr and coriander pwdr and fry for a minute.
4) Add tomatoes and allow it to cook for a minute.
5) Grind items in the pan and cashews into a fine paste.
6) Cut chicken into very small pieces.
7) Heat oil in a pan. Add the chicken pieces, mix well for 2 minutes. Add balance chopped onions and green chillies to the pan and mix well.
8) Saute well until everything in the pan turns light brown in color. Make sure the water within the chicken pieces is dried off completely when frying.
9) Add balance red chilli pwdr, garam masala, jeera pwdr, kasoori methi to the pan and mix well. Allow the contents to cook for 2-3 minutes.
10) Add the tomato paste to the pan and saute the contents for another 2-3 minutes.
11) Now add the ground paste to the pan and mix well so that chicken gets coated well with all the contents.
12) Add 1/2 cup of water, mix well and allow the contents to boil.

Garnish with Corinader leaves and serve Chicken Bharta with Chapathi/Roti :-

Tomato Rice

2009-11-14T17:14:00.001-08:00

Preperation Time: 30 min

Ingredients:
Rice - 1 cup
Tomatoes - 2 nos (chopped)
Onion - 1 (Small, chopped)
Ginger - 1 inch piece finely chopped
Chilli Pwdr - 1 tsp
Corinader Pwdr - 2 tsp
Jeera Pwdr - 1 tsp
Turmeric Pwdr - 1/2 tsp
Garam Masala - 1 tsp
Fenugreek Pwdr - 1/2 tsp
Asafoetida - 1 tsp
Mustard Seeds - 1 tbsp
ChannaDal - 2 tbsp
Peanut - 2 tbsp
Urad Dal - 2 tbsp
Cilantro Leaves - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Cook rice seperately.
2) Heat oil in a pan, Add mustard seeds and allow it to sputter. Then add channa dal, peanut, uad dal and fry until it turns into golden color.
3) Add onion to the pan and fry until the onion turns translucent.
4) Add ginger, tomato, salt to the pan and keep stirring. When everything mixes well together, add all powders and let it cook for 3-4 minutes.
5) Keep stirring frequently. When the tomatoes are cooked well, then add the cooked rice to the pan and mix well.
6) Garnish with cilantro leaves and serve hot :-

Samosa Chaat

2009-11-14T16:47:00.000-08:00

Preperation Time: 30 min

Ingredients:
Chick Peas - 1 cup
Tomato - 1 1/2 cup (chopped)
Onion - 1 tbsp (chopped)
Cilantro - 1/2 cup
Kasoori Methi - 1 tbsp
Curd - 1/4 cup
Potato - 1/2 cup
Corinader Pwdr - 1 1/2 tbsp
Garam Masala - 1/2 tsp
Jeera Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/4 tsp
Turmeric Pwdr - 1/4 tsp
Plain Sev - 2 tbsp
Salt for taste
Oil

Preperation Method:
1) Soak chick peas overnight and cook the peas well.
2) Boil potatoes in water. Heat oil in a pan, add potatoes, salt and a pinch of garam masala to the pan and mix well. Keep aside.
3) Make a lemon size chapathi dough and roll it as we do for making Chapathi. Put the potatoes on one side of the dough and cover the sides to make a samosa shape. Fry the samosa in oil.
4) Heat oil in another pan. Add all the powders to the pan and stir for a minute. Then add the chopped tomatoes to the pan and mix well. Let this cook in low flame until the tomatoes melt and form a gravy.
5) Add Kasoori methi and a pinch of cilantro to the gravy and mix well. Add the cooked chick peas and mix well.
6) Take a plate and put 1/3 rd of the chick peas curry on the plate. Then palce the cooked samosa in the center of the plate. Add the balance chick peas curry on top of the samosa.
7) Then add curd on the top and sprinkle chopped onion and tomatoes on the plate. Sprinkle coriander leaves and plain sev on top.

Samosa Chaat is ready to eat now.. Serve hot.. :-

Banana Muffins

2009-11-14T16:19:00.000-08:00

Preperation Time: 35-40 min

Ingredients:

Ripe Banana - 1 (mashed)

All Purpose Flour - 1 1/2 cup

Egg - 1 large

Brown Sugar - 1/2 cup

Baking Pwdr - 1 tsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup (half of this melted, other half spread using fork)

Butter Milk - 1/4 cup

Canola/Veg Oil - 3tbsp

Vanilla Extract - 1 tsp

Preperation Method:

1) Pre-heat oven to 350 F.

2) Whisk flour, sugar, baking pwdr, baking soda and salt in a bowl.

3) Mix mashed banana, egg, butter, butter milk, vanilla extract in a large bowl until it turns into a smooth mix.

4) Gradually add the flour mixture to the large bowl and stir until the contents blend well. (If possible, use a hand mixer and blend the contents in a low speed)

5) Fill muffin cups 3/4 full with the blended mix. Bake the muffin in the oven for almost 15-20 min at 350 F.

6) Insert a toothpick into the center of muffin and check. If the toothpick comes out clean, then muffin is done. Remove the muffins from the oven and serve..

Note: You can add walnuts/cashew nuts/pecans etc in the muffin mix if you want.. This will make the muffins more crunchy and tastier..

Mutton Masala

2009-11-14T15:54:00.000-08:00

Preperation Time: 1 hr

Ingredients:
Mutton - 1 lb (1/2 kg)
Onion - 2 big (Chopped)
Tomato - 2 medium (chopped)
Ginger - 1 1/2 inch piece
Garlic - 9 cloves
Green Chilli - 2
Turmeric Pwdr - 1 tsp
Chilli Pwdr - 2 tsp
Coriander Pwdr - 2 tbsp
Garam Masala - 1 1/2 tsp
Kitchen king masala - 1 tsp
Fennel Pwdr - 1 tsp
Fennel Seeds - a pinch
Mustard Seeds - 1 tbsp
Dry Red Chilli - 2
Cloves - 3
1/2 inch Cinnamon
Pepper Corns - 3
Curry leaves
Salt for taste
Oil

Preperation Method:
1) Grind garlic, ginger and green chillies together.
2) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fennel seeds, Dry red chilli, cinnamon, cloves, pepper corns and onions to the pan.
3) Saute till Onion turns light brown in color.
4) Add the ground paste to the pan and saute for few seconds.
5) Add all the powders to the pan except Garam masala and mix well. Saute for a minute.
6) Add the mutton pieces together with salt and Garam masala and mix well. Keep stirring for few seconds till the mutton pieces get coated well with the masala mix.
7) Add tomatoes to the pan and saute for another 2 minutes.
8) Add 2 cups of water to the pan and mix well. Cover with a lid and let the contents cook for 45-50 minute.
9) Stir occassionally and keep cooking until the water evaporates and the gravy thickens.
10) Add curry leaves to the pan.

Note: It is always better to cook mutton in a pan rather than cooking in a pressure cooker. Cooking in a pan over a medium flame will help the muton to mix well with masalas and adds to the taste and flavor of the curry..

Serve Mutton Masala hot with Chapathi/Roti :-

Ammyaru Dosa

2009-11-08T09:50:00.000-08:00

Preperation Time: 10-15 min

Ingredients:
Dosa Rice - 1/2 cup
Toor Dal - 1/4 cup
Urad Dal - 1/4 cup
Fenugreek Seeds - A few
Onion - 1 (medium)
Green Chilli -2
Asafoetida - 1 1/2 tsp
Red chilli pwdr - 1/2 tsp
Curry leaves - 1/4 cup
Salt for taste

Preperation Method:
1) Soak dosa rice, toor dal, urad dal and fenugreek seeds in water for atleast 7-8 hrs.
2) Grind these into a fine batter.
3) Add all other ingredients to the batter and slightly blend them in the mixer.
4) Spread this batter on the dosa pan and make the dosas..

Serve Ammyaru dosa hot with any kind of Chutney.. :-

Tamarind Rice (Pulisadam)

2009-11-08T09:30:00.001-08:00

Preperation Time: 25-30 min

Ingredients:
Rice (Any type of rice) - 1 Cup
Tamarind Paste - 1 tbsp
Water - 1 1/2 cup
Sesame Seeds - 1 tsp
Mustard Seeds - 2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Dry red chilli - 2 to 3
Asafoetida - 2 tsp
Reanut (raw) - 2 tbsp
Turmeric pwdr - 1/2 tsp
Red chilli pwdr - 1/2 tsp
Coriander pwdr - 1 tbsp
Oil (Sesame Oil / Gingerly oil) - 3 tbsp
Salt for taste

Preperation Method:
1) Wash the rice and cook it. Keep the cooked rice aside.
2) Heat oil in a pan. Add dry red chilli and fry well. Then add mustard seeds and allow it to sputter.
3) Add Channa dal, urad dal, peanuts, sesame seeds and fry well until the mix turns golden brown in color.
4) Add all powders to the mix and stir for a minute.
5) Mix tamarind paste in water and add the tamamrind mix to the pan. Allow it to boil. Stir occassionally. Keep boiling the mix until it turns into a semi thick paste.
6) Add the cooked rice to the pan containing the paste and mix well.

Enjoy your Pulisadam with Pickle.. :-

Note: The semi thick paste made using steps 2-5 above can be stored in a refrigerator for long time and can be used to mix with rice for making Tamarind rice whenever we want..

Egg Schezwan

2009-11-01T13:17:00.000-08:00

Preperation Time: 25-30 min

Ingredients:
Boiled Egg - 2
Onion - 1
Green Chili - 2
Capsicum - 1/2 cup
Green Onion - 1/2 cup
Garlic - 2
Ginger - a small piece
Schezwan sauce - 1 tbsp
Tomato Sauce - 1/2 tsp
Soya sauce - 1 tsp
Sesame Oil - 1 tbsp
Veg/Canola Oil for frying
Salt for taste

For Batter:
Corn Flour - 1 tbsp
All purpose flour - 1 tbsp
Egg - 1
Salt

Preperation Method:
1) Mix Corn flour, all purpose flour, egg and salt together and make a thick batter.
2) Cut the boiled eggs into 2 halves. Dip the egg halves in the batter and fry them in veg/canola oil until it turns light brown in color.
3) Heat oil in a pan. Add ginger, garlic, green chillies and saute for a min. Then add onion and white part of green onion and saute for a min (saute until it turns translucent, make sure it does not fry)
4) Add all sauces and mix well. Then add capsicum and green onion to this and saute well.
5) Add the fried egg to the pan and saute well. Make sure the egg pieces get well coated.

Egg Schezwan can be had with chapati/roti..

Notes: If there is no schezwan sauce, then we can prepare the sauce ourselves. Soak 1 cup dry red chilli and 1 garlic pod in Vinegar for 4-5 hrs. Then boil it in vinegar and grind the mix well. Schezwan sauce is ready.. This sauce can be stored in a tight container for 1-2 months can be used.

Cut Mango Pickle

2009-10-25T17:08:00.001-07:00

Preperation Time - 15-20 min

Ingredients:
Raw Mango - 1
Chilli Pwdr - 2 tbsp
Fenugreek Pwdr - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves
Oil
Salt for Taste

Preperation Method:
1) Cut the Mango into very small pieces.
2) Add all the other ingredients to the mango pieces and mix well.

Let the mango pickle set well. For this keep it for 1-2 days before you start using the pickle :-

Bread Chaat

2009-10-25T16:57:00.001-07:00

Preperation Time: 5-10 min

Ingredients:
Bread - 4 pieces
Onion - 1 cup (chopped)
Tomato - 1/2 cup (chopped)
Chilly Pwdr - 1/4 tsp
Chat Masala- 1 tsp
Cummin Pwdr - 1 tsp
Corinader Leaves
Ghee - 2 tbsp

Preperation Method:
1) Cut the bread into small cubes and fry these pieces slightly in Ghee in a pan. Remove the bread pieces into a bowl.
2) Fry Onion, tomatoes and all pwdrs in the same pan for 1-2 min.
3) Add the fried bread pieces back to this pan and mix well.
4) Serve the mix in a plate garnished with corinader leaves, tomato, onion. Sprinkle little garam masala on top.

Tomato Pasta

2009-10-25T16:39:00.000-07:00

Preperation Time: 20 min

Ingredients:
Any Pasta - 1 Pkt
Tomato - 1
Garlic - 2
Asafoetida - a pinch
Pepper Pwdr - 1 tsp
Salt for taste

Preperation Method:
1) Boil Pasata as per the directions given on the packet. Then drain the excess water off.
2) Boil Tomatoesand peel off the skin and remove the seeds.
3) Blend tomaotes and garlic together and make a puree.
4) Heat oil in a pan. Add tomato puree, asafoetida, pepper pwdr, salt and little water to the pan and boil for 5-10 min.
5) Add the cooked pasta to this sauce and mix well.

This dish can be served in small quantities as a snack.. If taken in larger quantity, can be served as a meal also.. :-

Vedakka Aviyal (Okra Aviyal)

2009-10-25T16:28:00.001-07:00

Preperation Time: 25-30 min

Ingredients:
Okra (vendakka) - 1 lb
Coconut - 1 1/2 cup
Shellots - 1 cup
Green Chilli - 3 nos
Jeera Seeds - 1 tsp
Curry Leaves
Coconut Oil
Salt for Taste
Water

Preperation Method:
1) Cut Okra into 1 inch long pieces.
2) Blend coconut, 1 shellot, green chilly, jeera seeds together.
3) Heat oil in a pan. Add remaining shellots to the pan and saute for 3 min.
4) Add Okra pieces to the pan and fry until the moisture evaporates from the okra.
5) Add the blended mix to okra and mix well. Add water, cover with a lid and allow it to boil until the water evaporates.
6) Add curry leaves to the aviyal and switch off the flame.

Aloo Vada

2009-10-25T16:12:00.001-07:00

Preperation Time: 40-45 min

Ingredients:
Potato - 1 big
Onion - 1/2 cup
Green Chillies - 3 nos
Coriander Leaves - 1/4 cup
Lemon Juice - 1 1/2 tbsp
Mustard Seeds - 1 tbsp
Cummin Pwdr - 1/2 tsp
Garam Masala - 1/2 tsp
Curry Leaves
Oil

For Batter -
Besan Flour - 1 cup
Garam masala - 1 tsp
Red Chilli Pwdr - 1/2 tsp
Coriander Pwdr - 1/2 tsp
Cummin Pwdr - 1/2 tsp
Water
Salt for Taste

Preperation Method:
1) Boil potatoes in water. When potatoes are boiled, drain the water and peel off the skin. Mash the potatoes nicely.
2) Heat oil in a pan, add mustard seeds and allow it to sputter. Add Green Chilly, onion, curry leaves, cummin pwdr and garam masala to the pan and saute until the onion becomes tender.
3) Add the mashed potatoes to the pan and mix well.
4) Switch off the flame and Add lemon juice and coriander leaves to the pan.
5) Make lemon sized balls from the mix in the pan and keep aside.
6) Make thick batter using the ingredients listed for batter.
7) Dip the potato balls in the batter and fry them in hot oil in a pan until the balls turns golden brown in color.

Serve Aloo vada hot with chutney (any) or tomato sauce :-

Green Spinach Thoran

2009-10-25T16:02:00.000-07:00

Preperation Time: 15-20 min

Ingredients:
Spinach - 1/2 kg
Coconut - 1 cup
Green Chilly - 2 nos
Dry Red Chilli - 2 nos
Jeera Seeds - 1 tsp
Turmeric Pwdr - 1/4 tsp
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Salt for Taste
Curry Leaves

Preperation Method:
1) Chop the spinach into very fine pieces.
2) Blend Coconut, Jeera, green chillies together.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal, dry red chilli and curry leaves to the pan.
4) Add spinach and salt to the pan and saute for a minute. Spinach will start oozing water. Allow the spinach to cook and when the water dries off, add the blended mix to the pan and cook for another 2-3 min.
5) Switch off flame.. Spinach thoran is ready :-

Potato Stew

2009-10-25T15:53:00.001-07:00

Preperation Time: 25-30 min

Ingredients:
Potato - 1 (big)
Onion - 1/4 cup (chopped)
Green Chilly - 2
Ginger - 1 tbsp
Coconut Milk - 1/2 cup
Curry Leaves
Salt for Taste
Coconut Oil
Water - 2 cup

Preperation Method:
1) First cut potatoes into small cubes. Boil the potatoes with onion, green chilly, ginger and salt in water in a vessel.
2) When potato gets cooked, add coconut milk and boil for 5 min.
3) Add Coconut oil and curry leaves. Switch off the flame.

Potato stew can be a side dish for Rice, Chapati, Poori, Vellayappam, Idiyappam etc..

Chilli Onion Dip

2009-10-18T13:19:00.001-07:00

Preperation Time: 5-10 min

Ingredients:
Shellots (chopped) - 1 cup
Chilli Pwdr - 1 tsp
Salt for Taste
Oil - 3 tbsp

Preperation Method:
1) Heat oil in a pan and add onion to it. Fry the shellots until it turns light brown in color.
2) Add Chilli pwdr and salt to this mix. Stir and mix these for 4-5 minutes.

This dip can be used along with any of the breakfast items like Idli, Dosa, Kozhukatta etc.. This hardly takes 5 mintes to make and adds spice to your breakfast plate :-

Kozhakatta

2009-10-18T13:07:00.000-07:00

Kozhukatta is another one of my all time favorites.. This can be made very easily and does not involve ingredients. This can be had as a breakfast item or can be also made as a team time snack..

Preperation Time: 15-20 min

Ingredients:
Rice Flour - 1 1/2 cup
Coconut - 1/4 cup
Water
Salt for Taste

Preperation Method:
1. Take rice flour in a big bowl. Add Coconut and salt. Whisk all together.
2. Take water in a pan and boil it.
3. Add sufficient water to the bowl and mix it. Make a thick dough (roti/chapathi type)
4. Make small lemon size balls from the dough. Steam these or boil these in water for 10-15 min.

Serve with coconut chutney or onion chutney :-

Veg Pakoda (Cabbage and Spinach)

2009-10-18T11:50:00.000-07:00

Preperation Time: 25-30 min

Ingredients:
Spinach (Chopped) - 1 cup
Cabbage (Chopped) - 1 cup
Besan Flour - 1 1/2 cup
Red Chilli Pwdr - 1 tsp
Asafoetida - 1/2 tsp
Coriander Pwdr - 1 tsp
Salt for taste
Oil

Preperation Method:
1) Make a thick batter using Besan Powder, all powders and salt. Split the batter into 2 bowls.
2) Put the chopped spinach into the mix in one bowl and chopped cabbage into the second bowl. Mix the contents well in both pans.
3) Heat oil in a pan. Take small quantities from both bowls and fry them in oil. Remove from oil when the pakoda turns golden brown in color. Repeat this until the contents are over in both bowls.

Serve hot with tomato ketchup :-

Cabbage Carrot Thoran

2009-10-18T11:32:00.000-07:00

Preperation Time: 10-15 min

Ingredients:
Cabbage - 1/2 small
Carrot - 3-4
Coconut - 1 cup
Onion (chopped) - 1/2 cup
Ginger (chopped) - 1 tsp
Green Chilli (Chopped) - 1 tbsp
Pepper Pwdr - 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 2
Curry Leaves - a few
Salt for taste
Oil

Preperation Method:
1. Grate carrot and cabbage into very fine pieces.
2. Heat oil in a pan. Add mustard seeds and dry red chilli to it. Allow it to sputter.
3. Add curry leaves, green chillies and onion to the pan. Sate for a minute.
4. Add carrot, cabbage, ginger and 1/4 cup water to the pan. Allow it to cook for 10 min (until water dries in the pan).
5. Add Salt, turmeric pwdr, pepper pwdr and coconut and mix well for a minute. Thoran is ready :-

Pavakka Kichadi (Bittergourd Coconut curry)

2009-10-18T11:21:00.000-07:00

Preperation Time: 10-15 min

Ingredients:
Bittergourd - 1
Coconut - 3/4 cup
Green Chilli - 2
Mustard Seeds - 2 tsp
Curry Leaves - A few
Dry Red Chilli - 2
Salt for Taste
Oil

Preperation Method:
1) Cut bittergourd into very thin slices. Fry the slices in oil until golden brown color. Keep aside.
2) Grind coconut, green chillies into a fine paste. Add 1 tsp to the mix and blend it slightly. (Make sure that mix is not ground after adding mustard seeds as it will turn bitter).
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add dry red chilli, curry leaves, ground mix, fried bittergourd and salt to the pan and continously stir the mix for 2-3 min.

Swtich off the flame and serve as a side dish with Rice :-

Egg Chilly Masala

2009-10-18T11:01:00.001-07:00

Preperation Time: 15-20 min

Ingredients:
Boiled Egg - 2
Onion - 1 (big)
Tomato - 1
Green Chilli - 2
Red Chilli pwdr - 1 tsp
Coriander Pwdr - 1 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Chicken Masala - 1 tsp
Kitchen King Masala (optional) - 1/2 tsp
Salt for taste
Oil

Preperation Method:
1) Cut each boiled egg into 4 equal pieces.
2) Heat oil in a pan. Add sliced onion, green chillies and saute until onion turns golden brown in color.
3) Add all powders into the pan and mix well. Saute for 2 min.
4) Add tomatoes, saute until tomatoes start to melt.
5) Add 1/2 cup water an egg pieces to the pan. Reduce the heat and cook for 10-15 min in low flame. Once the gravy becomes thick, remove the pan and serve hot :-

Kajjikkaya

2009-10-18T10:41:00.000-07:00

Preperation Time: 25-30 min

Ingredients:
All purpose flour - 1 cup
Ghee - 1 tbsp
Cashew Nuts - A few
Raisins - A few
Sooji Rava - 1/2 cup
Coconut - 1 cup
Sugar - 1 cup

Preperation Method:
1. Take all purpose flour, ghee in a bowl. Add sufficient water and mix well to make a rough dough.
2. Heat balance ghee in a pan. Fry cashews and raisins in ghee. Add Sooji into it and saute until Sooji turns light brown in color.
3) Add coconut to the pan and saute until the mix turns golden brown in color. Add sugar to this, mix well and switch off the flame.
4) Take some dough and spread it the way we do for making Puri (Small circle shapes around 2-3 inch radius).
5) Put the mix in center of the dough spread. Then, take one side of the spread and join with the other side so that the mix remains inside the enclosed spread. Press the edges with a fork to make sure it is completely closed.
6) Heat oil in a pan. Add Kajjikka to the pan and fry till it turns golden brown in color.

Kajjikka can be used without getting spoit for 10-15 days.