Vaanga Samaikkalaam

Tandoori Chicken

2010-10-07T17:28:00.000-07:00

Ingredients:

Chicken legs - 4
Red chili powder - 2 tbsp
Juice of one lemon
Salt - to taste
Thick curd - 2 tbsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Kasthoori methi - 1/2 tsp
Turmeric powder - 1/2 tsp
Red food color - 1/8th tsp(optional)
Oil

Method:

First Marination:

Make deep slits on the chicken legs.
Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins.

Second Marination:

In a wide vessel add curd, chili powder, coriander powder, pepper powder,cumin powder, turmeric powder, kasthoori methi, ginger garlic paste, salt, red food color and mix everything well.
Apply this mixture on the chicken legs and marinate for minimum 4 hrs or overnight.
Preheat the oven to 400 F. Arrange the chicken on the broiler pan, apply some oil on the chicken legs and place the pan above the normal pan with the aluminium foil on it to collect the juice from the chicken. Cook each side of the chicken for 15 to 20 mins.
After cooking for 30 to 40 mins in total, change the mode to broil high and cook for 10 mins in total.
Cooking in broil mode, makes the chicken crisper outside and tender inside.
Serve with raw sliced onion or dip of your choice.

Vegetable Biryani

2010-10-07T17:13:00.000-07:00

Serves - 3 to 4 people

Ingredients:

Basmati rice - 2 cups(Soak it in water for 15 minutes)
Mixed vegetables - 2 cups(Carrot, beans, potato, cauliflower, peas) cut into big pieces
Bay leaf - 1
Cashew nuts - 6 to 7 pieces
Fennel seed - 1/2 tsp
Onion - 1 medium(sliced)
Tomato - 1 medium(chopped)
Green chilies - 2(slit)
Mint Leaves and Coriander leaves - 1 cup
Curd - 2 tbsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Lemon juice - 2 tsp
Salt - to taste
Oil - 5 tbsp
Ghee - 1 tbsp
Water - 3 cups

Grind to a paste:

Cinnamon - 1 1/2 inch piece
Cloves - 8 to 10
Cardamom - 3
Fennel seeds - 1/2 tsp
Onion - 1 small
Ginger - 1 1/2 inch piece
Garlic - 10 big cloves
Red chilies - 4 to 5
Green chilies - 2

Method:

Heat the pressure cooker. Add oil and ghee. Once its hot, add bay leaves, fennel seeds and cashewnut. Fry till cashewnut becomes light brown.
Add slit green chilies, sliced onion and cook till it becomes translucent.
Add the ground paste and cook till the oil separates from the mixture.
Add the mint and coriander leaves and cook for a minute.
Add the chopped vegetables and curd. Mix everything well.
Add the coriander powder, turmeric powder, chili powder and mix.
Add the lemon juice and cook for 2 to 3 minutes.
Add water and salt.
Once the water comes to a boil, add the soaked rice and cook for 2 whistles.
Once the pressure goes down, open the lid and serve it with raita.

Besan Ladoo

2010-10-07T16:39:00.000-07:00

Recipe makes approximately 16 to 20 ladoos

Ingredients:

Gram flour(Besan) - 1 1/2 cups
Fine sooji - 2 tbsp
Ghee or melted butter - 1/2 cup
Sugar - 3/4 cup or according to ur taste
Cardamom powder - 1/2 tsp

Method:

Add ghee, besan and sooji in a large pan and mix well.
Heat the pan and roast the besan until light brown color on a medium flame. Stir continuously to avoid burning.(Do not cook in high flame).
When the color changes, you can able to smell the nice aroma. It takes approximately 12 to 15 mins.
Remove the pan and let the mixture cools to a warm temperature.
While the mixture is warm, add the sugar, cardamom powder and mix well.
Take a portion of a mixture on your hand and press between your palms to make a shape of ladoo.
Store in a air tight container for about 2 to 3 weeks.

Vegetable Pizza

2010-07-27T18:22:00.000-07:00

Make 2 large pizzas

Ingredients:

Pizza Dough:

All purpose flour - 3 cups

Active dry yeast - 1 packet(2 1/4 tsps)

Warm water - 1 cup (100 to 105 F)

Sugar - 1 tsp

Salt - 1 tsp

Olive oil - 2 tbsp

Toppings:

Mushrooms - thinly sliced

Bell peppers - chopped

Onions - chopped

Tomatoes - chopped

Pine apple - chopped

Pizza sauce

Mozarella cheese - generous amount

Method:

Add yeast and sugar to the warm water and mix well to dissolve the yeast.
Keep covered for 10 mins and you will see a froth on the top.
Take flour in a wide bowl, add salt and olive oil. Add yeast mixture and mix well.
Use your hands and knead well for 10 mins
If the dough is sticky, you can dust with the flour.
After thorough kneading, apply some olive oil on the dough and cover the bowl with a soft cloth and keep the bowl in a warm place for at least 2 hours.
After 2 hrs, you can see the dough doubled in size.
Punch the dough to remove the air and keep it in warm place for 20 mins.
Roll the dough using the rolling pin.
Place the dough on the pizza pan and apply oil on it.
Add pizza sauce, toppings of your choice and generous amount of mozarella cheese.
Preheat the oven to 450F and place the pizza pan and transfer the prepared pizza and bake for 15 mins till the base and the cheese turns golden brown.

Rava Kesari

2010-03-15T19:00:00.000-07:00

Cook time - 30 mins

Serves - 3 to 4

Ingredients:

Coarse rava - 1 cup
Sugar - 1 cup or as per taste
Ghee - 1/2 cup
Cardamom powder - 1 tsp
Cashewnut - 7 to 8
Raisins - 7 to 8
Water - 2 1/2 cups
Orange food color - 1/4 tsp

Method:

Heat the non-stick pan. Add 1 tsp ghee and fry the cashewnut till golden brown. Add raisins and once it puffs up remove and keep aside.
In the same pan, add rava and fry till light brown. Remove from the pan.
Add water to the same pan and give it a boil.
Once it comes to a rolling boil, add the food color and the rava little by little and continue mixing to avoid lumps.
Once the rava absorb all the water and gets cooked, add the cardamom powder and sugar.
Add the remaining ghee and mix well.
Finally add the roasted cashewnut and raisins.

Muruku

2010-03-15T05:47:00.000-07:00

This is my first time trying muruku at home and it was a great hit. My hubby tasted it and says it's so crispy and equal to his mom's muruku and i was so happy to hear that. Good reward for the hardwork :) My muruku looks dark bcz of the bad light and also my chili powder is really hot and red.

Ingredients:

Rice flour - 2 cups
Roasted chana dhal powder/Pottukadalai podi - 1 cup
Butter - 1 tbsp or oil - 2 tbsp
Ajwain - tsp
Sesame seeds - 1 tbsp
Chili powder - 1 tsp
Salt - to taste
Oil - for deep frying

Method:

Seive rice flour and roasted chana dhal powder.
Combine the flour, roasted chana dhal powder, salt, butter, chili powder, ajwain and sesame seeds.
Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the muruku press. Test the dough for salt and chilli pwd before deep-frying.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Take the muruku press with 3 holes and fill half of the press with the dough.
Press the muruku press to make concentric layers of the dough.
Remember the frying has to be done on medium flame to achieve that golden color and crispness.
When the muruku turn a golden color, turn over to the other side and let it also cook to a golden brown.
Use a laddle with the holes to remove the muruku from the oil and transfer it to the paper towel to remove excess oil.
Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Note:

You can also replace roasted chana dhal powder with the urad dhal powder for variations.

Tomato Rice/Thakali Sadham

2010-03-14T16:46:00.000-07:00

Cook time - 1 hr

Serves - 2 to 3
Ingredients:

Rice - 1 1/2 cups
Tomatoes - 4 medium (chopped)
Green chilies - 4 (chopped)
Onion - 1 medium (chopped)
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Grind to a paste:

Ginger - 1" piece
Garlic - 4 cloves
Green chilies - 2
Red chilies - 3
Cinnamon - 1" piece
Cloves - 5
Cardamom - 1
Fennel seeds - 1/2 tsp
Pepper seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Onion - 1/4 small size

Method:

Soak the rice for 15 mins and drain the water.
Grind the items given under "grind to a paste" to a smooth paste.
Add oil to the pressure cooker. Once the oil is hot, splutter mustard seeds. Add urad dhal, chana dhal and fry for 30 secs.
Add turmeric powder, green chilies, onions and saute till golden brown.
Add the ground paste and saute for 5 to 10 mins.
Add the chopped onions and cook till the tomatoes become soft and the oil starts to separate from the mixture.
Add salt, water and once the water comes to a rolling boil, add the drained rice and pressure cook it for 2 whistles.
Serve with raita.

Samosa

2010-03-13T09:40:00.000-08:00

Cook time - 1 hr

Serves - 3 to 4(Makes 8 samosas)

Ingredients:

For the Dough:

All purpose flour - 1 cup
Water - 1/4 cup or as needed
Ajwain - 1/4 tsp
Oil - 2 tsp
Salt - to taste

For the filling:

Potato - 2 medium (boiled, peeled and cubed into small pieces)
Frozen peas - 1/2 cup
Cumin seeds - 1/2 tsp
Green chilies - 2 (finely chopped)
Ginger - 1 tsp (finely chopped)
Coriander powder - 1 tsp
Chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Asafoetida - a pinch
Mango powder(Amchur) - 1/2 tsp
Coriander leaves - 4 to 5 sprigs
Salt - to taste
Oil - 1 tbsp

Method:

Mix the flour, salt, ajwain, oil and water to make a soft dough.
Knead the dough for about 5 minutes and set aside and cover it with the damp cloth for minimum 15 to 20 mins.
Heat the oil in the frying pan. Splutter cumin seeds.
Add green chilies, ginger and asafoetida and fry for 30 secs.
Add the turmeric powder, coriander powder, garam masala, amchur powder, chili powder and fry for a minute or two.
Add the frozen peas, salt and cook till the peas becomes soft.
Add the cubed potatoes, coriander leaves and mix everything well.
Cool the fillings to room temperature.
Knead the dough again for a minute and divide into 8 equal parts.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
Stuff the Potato mixture into the cone. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat and deep fry until golden brown.
Serve hot with the ketchup, mint chutney or tamarind chutney.

Khala Chana Curry/Black Chana Curry

2010-03-12T14:45:00.000-08:00

Cooking time - 1 hr

Serves - 2 to 3

Ingredients:

Khala chana - 1 cup
Onion - 1 small (chopped)
Tomato Puree - 1 cup
Ginger garlic paste - 1 1/2 tsp
Green chili - 1 (chopped)
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1/4 tsp
Fenugreek leaves - 1 tsp
Cinnamon - 1/2"
Cloves - 1
Cardamom - 1
Bay leaf - 1
Cumin seeds - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Coriander leaves - for garnishing

Method:

Soak chana overnight and pressure cook it for 3 whistles.
Heat the pan. Add oil. Once the oil is hot, splutter cumin seeds.
Add bay leaf, cinnamon, cardamom, cloves and fry for 30 secs.
Add green chilies, chopped onions and saute till golden brown.
Add ginger garlic paste and tomato puree with turmeric powder, chili powder, coriander powder, garam masala, salt and cook till the oil separates from the tomato.
Add fenugreek leaves crushed fine by rubbing between the fingers.
Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle.
Add it to the tomato mixture and mix well. Add the remaining chana and cook for 5 mins.
Add 1 cup water and cook uncovered for 15 mins till the gravy becomes thick.
Garnish with coriander leaves.
Serve hot with chapathi or naan.

Thatta Payir Sorakai Kozhambu/Red Chori Bean Curry

2010-03-10T07:08:00.000-08:00

Cook time - 1 hr

Serves - 2 to 3

Ingredients:

Thata Payir/Red chori beans - 1 cup
Bottle Gourd - 1/2 medium (chopped)
Onions - 1 small
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Turmeric powder - 1/2 tsp
Tamarind - 1/2 lemon size
Salt - to taste
Oil - 1 tbsp
Coriander leaves - for garnishing

Grind to a paste:

Onion - 1/2 medium
Red chilies - 6
Curry leaves - few
Coconut - 1/2 cup
Coriander powder - 1 tbsp

Method:

Pressure cook the red chori beans for upto 5 whistles and keep aside.
Soak the tamarind in 1/2 cup warm water and extract its juice.
Fry the items given under "Grind to a paste" in 1 tsp oil and grind to a smooth paste.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
Add chana dhal, urad dhal and fry for 30 secs.
Add curry leaves, turmeric powder, chopped onion and saute till golden brown.
Add chopped bottle gourd and fry for a minute or two.
Add the ground paste, salt, 1 cup water and give it a rolling boil.
Add the tamarind juice and cook for 7 to 10 mins until the raw smell goes away and the gravy becomes thick.
Add the cooked beans and cook for another 5 mins and garnish with coriander leaves.
Serve with hot plain rice.

Kovakaai(Tindora) fry - Method 2

2010-03-08T06:34:00.000-08:00

Cook time - 15 mins

Serves - 2

Ingredients:

Tindora - 1 lbs
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Shredded coconut - 2 tbsp
Curry leaves - few
Oil - 1 tbsp

Method:

Cut tindora lengthwise and microwave it for 5 to 6 mins until its cooked completely.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal and fry for 30 secs.
Add curry leaves. Add cooked tindora pieces, chili powder, turmeric powder and salt.
Add shredded coconut and mix everything well and cook for 3 to 4 mins.
Serve with curd rice or sambar.

Bread Upma

2010-03-07T07:26:00.000-08:00

Cook time - 20 mins

Serves - 2

Ingredients:

White bread - 8 slices
Onion - 1 medium (chopped)
Tomato - 2 medium (chopped)
Green chilies - 4 (chopped)
Ginger garlic paste - 1/2 tsp
Curry leaves - few
Mustard seeds - 1/2 tsp
Chana dhal - 1 tsp
Urad dhal - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing
Salt - to taste
Oil - 1 tbsp

Method:

Toast the bread on the dosa tawa without adding butter or ghee. Tear the bread into pieces.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal and fry for 30 secs.
Add curry leaves, green chilies, turmeric powder, onions and saute till the onions become translucent.
Add ginger garlic paste, chopped tomatoes and cook till the tomatoes becomes soft.
Add salt, bread pieces and mix everything well.
Garnish with coriander leaves.

Carrot Rice

2010-03-05T07:03:00.001-08:00

Cooking time - 20 mins

Serves - 2

Ingredients:

Rice - 1 cup
Shredded carrot - 2 cups
Green chilies - 3 (finely chopped)
Onion - 1 medium (finely chopped)
Mustard seeds - 1/2 tsp
Chana dhal - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Garam masala powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Ghee - 1 tsp
Coriander leaves - for garnishing

Method:

Cook the rice and keep aside.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
Add chana dhal, urad dhal and fry for 30 secs.
Add curry leaves, chilies chilies and onions. Cook till onions turn translucent.
Add shredded carrot, salt, garam masala powder and saute till carrots are cooked.
Add cooked rice and mix everything throughly. In the end add ghee and serve.
Garnish with coriander leaves.

Aval Payasam/Beaten rice Payasam

2010-03-04T18:14:00.000-08:00

Cook time - 1 hr

Serves - 3 to 4
Ingredients:

Aval/Beaten rice - 3/4 cup
Whole milk - 2 cups
Water - 1 cup
Sugar - 1/2 cup or according to ur taste
Cardamom powder - 1/2 tsp
Cashewnuts - 8
Raisins - 1tbsp
Ghee - 1 tbsp

Method:

Heat the vessel and add the ghee. Once it becomes hot, add the cashewnuts and raisins and fry till golden brown. Remove from the pan.
In the same pan, add the aval and fry till it becomes reddish brown. Remove it to a plate.
Bring the water to boil and add the fried aval. Stir occasionally.
Once the aval is cooked completely, add the sugar and the boiled milk and simmer to lower heat till it becomes semi-thick.
Add the cardamom powder, roasted cashewnut and raisins.
Keep aside for 15 mins and serve.

Tip:

You can also add saffron soaked in warm milk for extra flavor.

Moong dhal Pakoda

2010-03-03T06:35:00.000-08:00

Prep time and cook time - 1 1/2hrs

Serves - 2

Ingredients:

Split moong dhal with skin - 1 cup
Onion - 1 cup (chopped)
Green chilies - 4 (chopped)
Coriander leaves - 1/2 cup (chopped)
Cumin seeds - 1 tsp
Ginger - 2 tsp (chopped)
Curry leaves - few
Salt - to taste
Oil - for deep frying

Method:

Soak moong dhal for 1 hr and drain the water completely.
Grind the dhal to a coarse batter without adding water.
Add chopped onions, green chilies, cumin seeds, ginger, coriander leaves, curry leaves, salt and mix everything well.
Heat the kadai. Add oil. Once the oil is hot, take a small ball out of the batter flatten it little and deep fry it.
Serve as an evening snack.

Vegetable Kurma - Method 2

2010-03-01T07:12:00.000-08:00

Cook time - 30 mins

Serves - 3 to 4

Ingredients:

Mixed vegetables - 1 cup(carrots, beans, cauliflower, potato, green peas)
Onions - 1 medium (finely chopped)
Tomato - 1 medium (finely chopped)
Ginger garlic paste - 2 tsp
Cinnamon - 1" piece
Cloves - 2
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

To grind to a paste:

Green chillies-4 to 5 or acc to taste
Coriander seeds- 1tsp
Jeera - 1tsp
Saunf or Aniseed - 1tsp
Cashews -6
Khus khus-1tsp
Coconut - 2 tbsp
Coriander leaves- 2 sprigs

Method:

Heat oil in a pressure cooker. Add cinnamon and cloves. Saute for 30 secs.
Add chopped onions and saute till golden brown.
Add ginger garlic paste, fry for sometime and add the tomatoes.
Cook the tomatoes till it becomes soft.
Add all the vegetables, turmeric powder and garam masala powder.
Then add the ground paste and fry for 5 minutes.
Add 1 cup water, salt and pressure cook for 2 whistles.
Garnish with coriander leaves.
Serve with chapthi, roti or poori.

Tamarind Rice/Puli Sadham/Puliyodharai

2010-02-25T09:39:00.000-08:00

Prep time and cook time - 1 hr

Serves - 3 to 4

Ingredients:

Tamarind - big lemon size
Rice - 2 cup
Gingelly oil - 1 tbsp
Red chilies - 4 nos
Curry leaves - few
Chana dhal - 1 tsp
Roasted peanuts - 2 tbsp
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp

To Fry:

Coriander seed - 3 tsp
Chana dhal - 2 tsp
Red chilies - 3
Fenugreek seed - 1/4 tsp
Sesame seed - 1 tbsp

Method:

Soak tamarind in a cup of water and extract its juice.
Cook the rice and allow it to cool down by spreading it on a plate.
Mix the rice with little turmeric power and oil.
Fry the items given under "To Fry" and grind it to a powder.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
Add chana dhal, roasted peanuts, asafoetida, turmeric powder and saute for 30 mins.
Add the curry leaves and red chilies.
Add tamarind juice and salt.
Allow tamarind to cook till the raw smell leaves and the oil starts to separate. This takes approximately 20 to 30 mins.
Stir in between to avoid burning.
Now add the ground powder cook for about 5 to 7 minutes.
Add the rice and mix gently until everything is incorporated well.

Note:

Tamarind rice tastes better when served after few hrs of preparation or even the next day.

Arachuvitta Sambar

2010-02-23T05:15:00.000-08:00

Prep and cook time - 1 hr

Serves - 3 to 4

Ingredients:

Toor Dhal - 1/2 cup
Shallots/small onions - 1/2 cup
or
Veggies of your choice - 1/2 cup (Potato, Carrot, Brinjal etc)
Tomato - 1 medium (chopped)
Tamarind paste - 2 tsp or marble sized tamarind soaked in 1/2 cup water and squeezed.
Curry leaves - few
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Coriander leaves - for garnishing
Salt - to taste
Oil - 2 tsp

Roast and grind:

Coriander seeds - 1 tbsp
Chana dhal - 1 1/2 tsp
Red chilies - 6 to 7
Asafoetida - a pinch
Methi seeds - 1/4 tsp
Coconut - 2 tbsp
Curry leaves - few
Oil - 1 tsp

Method:

Pressure cook the dhal with 2 cups water and turmeric powder for 3 whistles.
If your using veggies, then half cook them in the microwave and use it.
Roast and grind the masala mix and set aside.
Heat 2 tsp oil in a heavy bottomed vessel and splutter mustard seeds.
Add curry leaves, shallots or the veggies and fry for a minute.
Add the tamarind juice and once it comes to a rolling boil, add the cooked dhal and mix everything well.
Now add the ground masala mix and stir well. Reduce the heat. Add salt and let the sambar boil for 5 mins.
Remove and garnish with coriander leaves.

Sorakaai Masala/Bottle Gourd Masala

2010-02-21T11:55:00.001-08:00

Cook time - 30 mins

Serves - 2 to 3

Ingredients:

Bottle gourd - 1 small size
Onion - 1 medium (chopped)
Curry leaves - few
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Groundnut powder - 2 tsp
Oil - 2 tsp
Coriander leaves - for garnishing

Method:

Wash and peel bottle gourd. Cut into 2" size pieces.
Heat oil in a pan, splutter mustard seeds along with curry leaves. Then saute onions till light brown.
Add bottle gourd along with turmeric powder and salt. Simmer with lid for 5 mins.
Once the veggies become little soft, add chili powder, coriander powder and mix well.
Add little water and allow it to get cooked completely.
Finally add groundnut powder and mix everything well.
Garnish with coriander leaves.s
Serve with hot plain rice, curd rice.

Kathirikaai Puli Kuzhambu/Brinjal with Tamarind Curry

2010-02-19T05:25:00.000-08:00

Cooking time - 30 mins

Serves - 2 to 3

Ingredients:

Brinjal - 6 medium (Cut lengthwise)
Onion - 1 small (chopped)
Tomato - 1 large (chopped)
Garlic - 3 cloves
Curry leaves - few
Tamarind - a lemon size
Coriander powder - 1 tbsp
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 1 tbsp

Method:

Soak tamarind in 1 cup water and squeeze it juice.
Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add asafoetida, methi seeds, curry leaves, garlic and fry for 30 secs.
Add chopped onions and saute till golden brown.
Add chopped tomatoes and cook till tomatoes become mushy.
Add the brinjal, chili powder, coriander powder, turmeric powder and saute till brinjal is 3/4th cooked.
Add the tamarind juice, salt and cook till the raw smell leaves and the curry becomes thick.
Serve with plain rice.

Wheat flour dosa/Godhumai Dosai

2010-02-18T04:56:00.000-08:00

Prep time - 2 hrs and 15 mins (including the sitting time)

Cook time - 20 mins

Makes - 6 to 8 dosas

Ingredients:

Wheat flour - 1 cup
Rice flour - 1/4 cup
Cumin seeds - 1 tsp
Ginger - 1 tsp(finely chopped)
Coriander leaves - 5 to 6 sprigs (finely chopped)
Green chilies - 3 (finely chopped)
Onion - 1/4 small (finely chopped - optional)
Salt - to taste
Water - as required
Oil - as required

Method:

Mix wheat flour, rice flour, salt and water without any lumps.
The batter should be of watery consistency.
Add cumin seeds, ginger, green chilies, coriander leaves, onions and mix everything well.
Keep the batter aside for 2 hrs.
Heat the dosa pan. Once the pan is hot, apply some oil and pour the batter as thin as u can.
Once it becomes golden brown on one side, flip it over and cook both the sides.
Serve hot with coconut chutney.

Note:

You can make this dosa only with wheat flour, rice flour and cumin seeds omitting all the other items if u like it plain.

Gobi 65

2010-02-16T05:22:00.000-08:00

Prep Time - 20 mins

Cook Time - 15 mins

Serves - 3 to 4

Ingredients:

Cauliflower - 1 medium
Oil - for deep frying.

To make a paste:

Maida - 5 tbsp
Corn flower - 3 tbsp
Ginger garlic paste - 1 tsp
Pepper powder - 1/2 tsp
Chili powder - 1 tsp
Soya sauce - 1/2 tsp
Green chili sauce - 1/2 tsp
Vinegar - 1 tsp
Salt - to taste

Method:

Clean the cauliflower and cut into small florets. Soak it in hot water for 5 minutes.
Drain the cauliflower.
Make a thick paste with the items given under "To make a paste".
The paste shouldn't be too thick nor too thin.
Add the cauliflower florets to the paste and fold gently until everything mix well.
Keep aside for 10 mins.
Heat oil in a pan and deep fry the florets till golden brown.

Note:

To make this as a gobi manchurian, you need to add capsicum, tomato sauce etc after deep frying.

You can find the recipe for it on my site.

Arisi Paruppu Sadham/Dhal rice

2010-02-14T09:07:00.000-08:00

Ingredients:

Rice - 1 cup
Dhal - 1/4 cup
Onion - 1 small (chopped)
Tomato - 1 medium (chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Salt - to taste
Oil - 2 tbsp

To grind:

Garlic - 6 cloves
Red chilies - 4
Curry leaves - few
Cumin seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Pepper seeds - 1/4 tsp
Cinnamon - 1" piece
Cloves - 3
Fennel seeds - 1/4 tsp
Khus Khus - 1/4 tsp
Onion - 1/4 cup

Method:

Soak rice and dhal for 15 mins and drain the water.
Grind the items given under "To grind" to smooth paste.
Heat the pressure cooker. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
Add curry leaves, turmeric powder, chopped onion and saute for a minute.
Add the ground paste and saute for a minute or two.
Add tomatoes and cook till tomatoes become soft.
Add water and give it a boil.
Once the water comes to a boil, add salt and soaked rice and dhal and cook for 2 whistles.
Serve with pickle or potato chips with little ghee or sesame oil.

Onion Masala

2010-02-11T19:07:00.000-08:00

This is one of the easiest side dish for chapathi. When i don't have any vegetables at home, i used to make this dish. This is one of the favorites of me and my hubby.

Cook Time - 15 mins.

Servings - 2

Ingredients:

Onion - 1 large(sliced)
Curry leaves - few
Mustard seeds - 1/2 tsp
Chana dhal - 1 tsp
Urad dhal - 1/2 tsp
Chili powder - 1 tsp
Garam masala powder - 1/4 tsp
Coriander powder - 1 tbsp
Chicken masala powder - 1/2 tsp
Salt - to taste
Oil - 2 tsps

Method:

Heat oil in a pan. Splutter mustard seeds.
Add chana dhal and urad dhal. Fry for 30 secs.
Add curry leaves, sliced onion, chili powder, coriander powder, chicken masala powder, salt and cook till the onions turn golden brown.
Serve with chapathi.

Rajma Curry/Kidney Beans Curry

2010-02-09T13:57:00.000-08:00

Cooking Time - 30 mins

Serving size - 2 to 3 people

Ingredients:

Rajma - 1 cup
Onions - 1 medium (chopped)
Tomato Puree - 1 cup
Cinnamon - 1" piece
Cloves - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Bay leaf - 1
Ginger garlic paste - 1 tsp
Green chilies - 3 (chopped)
Chili powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Oil - 2 tsps

Method:

Soak rajma for 5 to 6 hours and pressure cook for 3 whistles. Do not discard the water since, it gives nice color to the curry.
Add oil to the heated pan. Splutter cumin seeds and add whole garam masalas. Fry for 30 secs.
Add chopped onions, ginger garlic paste, green chilies and cook till the onions become golden brown.
Add tomato puree and cook till the oil starts leaving from the sides of the pan.
Add all the powders, salt, and water used for cooking rajma and cook for 7 to 8 mins with lid closed.
Add the cooked rajma and mix everything well.
Allow it to cook for 5 mins and serve hot with chapathi or rice.