Adai in three ways

Adai,One of the healthiest breakfast item.We prefer having it on weekends.I make these yum adai extra special by adding shredded carrots or cabbage to the it.So here goes the recipe for making simple adai,carrot adai and cabbage adai.

Simple Adai

Ingredients

Rice - 1 1/2 cups
Whole red chillies - 10
Hing/Perumgayam - a pinch
Toor dal - 1/2 cup
Channa dal - 1/2 cup
Urad dal - 1/2 cup
Salt - as needed
Water - as needed


Method

Soak rice and red chillies together and rest of the dals together for about 2 1/2 hours.Grind them separately and coarsely in a mixer with just enough water.Mix both rice mix and dal mix together and add hing and salt to the batter.The batter should be thicker than the normal Dosa batter.If like, you can add chopped onion to the batter.Heat a tawa, and when it is hot enough start making adai dosas.Pour enough oil around the corners to get crispy edges.My mom used make three slits in the center of the adai(after it is turned over) and pour oil there also.Serve hot with Coconut chutney or avial.

For carrot adai,

Add shredded carrots (as needed) to the batter and mix well.Make Adai as mentioned above.Note : Don't add too much of carrots as it tends to sweeten the batter.

For Cabbage adai,

Add shredded cabbage ( as needed) to the batter and mix well.Make adai as mentioned above.

Adai




Carrot Adai

Varuthuaracha Muttai Kuzhambu/Egg in fried coconut gravy

Ingredients

Egg - 5 (boiled and shelled)
Onion - 1 (big, chopped fine)
Tomatoes - 2 (medium,chopped)
Ginger garlic paste - 2tsp
Coconut - 4tbsp
Pepper corns - 1tsp
Red chilli powder - 2tsp
Coriander powder - 1tsp
Turmeric powder - 1/4tsp
Perumjeeragam/sounf - 1/2tsp
Cardamamom - 2
Cinnamon - 1 small piece
Cloves - 3
Curry leaves - a few
Oil - 6tbsp
Salt - as needed

Method
Boil and shell 5 eggs and keep aside.In a pan, heat 2 tbsp of oil and fry perumjeeragm,cardamom,cloves,cinnamon,curry leaves and then coconut.Fry till coconut is almost golden brown.Grind this into a smooth paste.In a heavy bottomed, heat 2 tbsp oil and fry onion till they are golden brown (if you want smooth paste, you can grind onion at this point).Add gg paste to this and fry till raw smell goes.Now add turmeric,red chilli and coriander powder.Fry well till raw smell goes away and then add chopped tomatoes.After tomatoes are cooked enough, add grounded coconut paste.At this point add abt 1/2 cup of water,salt and let it boil for some time.When the desired consistency is reached, lower the heat to medium low.Cut boiled eggs into halves and add these into the kuzhambu.Let the kuzhambu stay in heat for another 2-3 minutes (do not let the kuzhambu boil at this point) and switch off.Serve hot with rice.

AFAM

AFAM December is Hosted by Siri of Siri's Corner.You can see the announcement here.Another request to all of you, anybody interested in hosting AFAM in the future , please let me know.Thanks

Ginger Chicken

Ingredients

Chicken - 2 lbs
Ginger - 1 1/2 " piece
Onion - 3 (medium size)
Tomato - 4
Green chillies - 8
Jeera - 2tsp
Red chillipowder - 3 tsp
Coriander powder - 3 tsp
Turmeric powder - 1tsp
Bay leaf - 2
Cardamom - 4
Cinnamon - 2
Cloves - 4
Curry leaves,coriander leaves,mint leaves - as needed
Lemon - 1
Oil- as needed
Salt - as needed


Method

Clean and Cut the chicken.Marinate the chicken pieces with 1/2 tsp lemon juice and salt for 1/2 hr. Fry sliced onion in 3 tsp of oil until translucent and grind it with green chillies and jeera. In a heavy bottomed pan, heat 3 tsp of oil, fry bay leaf,cloves,cardamomcinnamom and then add grounded onion mixture.After few minutes, add grinded ginger to this and fry till raw smell goes away.Add salt and fry till oil separates.Now add turmeric,red chilli and coriander powders to this mix and fry for few more minutes.Finally add chopped tomatoes.Once tomatoes are well cooked ad the marinated chicken pieces and mix very well.Cover and cook it under medium heat.No need to add water.After chicken is well cooked, add the chopped mint,coriander and curry leaves to this and serve ot with rice/roti.

Hyderabadi chicken

Ingredients

Chicken - 2 lbs
Onion - 2
Ginger garlic paste - 1 tbsp
Garam masala - 1/2tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Red chillies - 20
Yogurt - 1 cup
Cashew nuts - 10-15
Golden raisins - 10
Ghee - 2 tsp
Oil - as needed
Salt - as needed

Method

Clean chicken and make slits on each pieces, here and there.Slice onions lengthwise and cut red chillies into pieces.Add garam masala,pepper,turmeric power,ginger garlic paste,yogurt and salt to chicken pieces and marinate for about 1 hour.In a heavy bottomed pan, heat oil and fry red chillies and onions.Once the onions are golden brown add chicken to the pan.On medium heat cook chicken well.On half way, if needed, add water and cover the lid and cook untill chicken fully cooked and gravy is almost dry.Garnish with ghee fried cashews and raisins.

Sundal

Ingredients

Garbanzo beans - 1 (29oz can)
Oil-2tbsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Asafoetida - a pinch
Red chillies - 5-6
Coconut - 1/4 cup (shredded)
Salt - as needed
Curry leaves - as needed

Method

Drain and wash the canned garbanzo beans and keep it aside.In a pan heat oil and splutter mustard seeds,urad dal,red chillies,curry leaves.Now add beans to this and add salt,asfoedita.Mix everything together and saute for about 5 min.s.Careful not to over cook the beans.Switch off the heat and add the shredded coconut.Serve hot.

Easy Mathi/Sardine Curry

One of my fav fish dish in my college hostel...





Ingredients

Mathi/Sardine Fish - 10
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4tsp
Small onion /shallot slices - 1/4cup
Ginger slices - 1tsp
Garlic pods/sliced - 6 (small)
Red Chilli powder - 1tbsp
Tamarind water - as needed (or you can use kodam puli)
Curry leaves
Salt - as needed

Method

Soak red chilli powder in little water.Fry mustard and fenugreek seeds in hot oil.Add onion slices to this and saute.Once it is almost sauted well, add ginger slices and fry.When this almost fried add the soaked red chilli powder and saute.Add sufficient water to this sauted masala and cook.Add garlic slices,curry leaves,salt and tamarind to this.Once the gravy is cooked well and raw smell of chilli powder is gone, the gravy thickens , plcae fish fish pieces slowly into the gravy and cook with lid half covered.Whenit starts to boil, remove the lid and cook it slowly until the gravy thickens.





Recipe source - K.M.Mathew

Chicken Deviled Fry

Got it from a cookbook, don't know why the name deviled fry.But when it comes taste of this dish there no DEVIL..tasted delicious.

Ingredients

Chicken - 2 lbs
Onion - 2
Coconut milk - 1 cup (made from coconut milk powder)
Red chillies - 7
Turmeric powder - 1 tsp
Vinegar - 3 tbsp
Clves - 5
Cinnamon - 1 piece
Cardamom - 3
Oil - as needed
Salt - as needed

Method

Cut onion into slices and red chillies into pieces.Marinate chicken pieces with half of the onion slices,red chillies,cardamom,cloves,cinnamon,turmeric powder,salt and vinegar for about 1 hour.In a thick bottomed pan,heat oil and fry second half of sliced onion until golden brown.Now add the marinated chicken mix to this and cook.Mix very well and coconut milk to this and let chicken cook.Cover and cook under medium low heat.Stir in between to avoid burning.Cook until chicken is fully cooked,gravy is all evaporated and the dish is crispy brown.Serve hot with roti/rice.

Chicken Podimas

Chicken Podimas, One of my favorite snack item that I tend to make very regurlarly.You can serve this as an appetizer or as a filling for Pita/Chappati roll. My kids love to have this mixed with steamed rice as well (instant chicken pulav! )  . In short , you can dress up this dish in many ways. Go ahead and try this and let me know.

Note : My version below is a spicy version, please feel free to adjust spice level according to your taste.

What You need

Boneless Chicken - 2 lbs
OR
Rotisserie Chicken - 1
Onion - 2 (chopped)
Shredded Coconut - 1/2 cup ( Optional)
Ginger Garlic paste - 1 1/2 tbsp (Optional)
Green chillies - 4
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Cashew nuts - 10
Coriander leaves - for garnish
Oil - as needed
Salt - as needed

How you do it

Boil boneless chicken pieces with little salt and shred into pieces. In case you are Rotisserie chicken , just pick apart the whole chicken just leaving skin and bones.In a pan , heat oil and fry cashew nuts till golden brown and keep it aside.In the same pan, add more oil and fry onion till they are brown.Now add green chillies,ginger garlic paste and fry till raw smell goes away.Add chicken too this and mix well.Add turmeric,pepper and salt (Note:We have already added some salt while boiling the chicken , so be mindful while adding more salt)and mix well. Now add shredded coconut and fry these on High heat until the chicken pieces turn into dark brown color. I personally like darker side of the fry(you can see the pic below) .If you are not a fan, feel free to switch off  when the dish turns into golden brown color.Garnish with chopped coriander, fried cashew nuts.

Palak/Spinach Paratha

Both my kids love this as a snack with yogurt.Very healthy and easy recipe.



Ingredients

Spinach - 1 cup (chopped)
Wheat flour - 3 cup
Jeera/cumin seeds - 1 tsp
Garlic - 1 clove(minced)
Pepper powder - 1/tsp
Salt - as needed
Oil - 2tbsp
Warm Water - as needed

Method

In a pan,heat oil and fry jeera and finely minced garlic.Careful not to burn the garlic.Once they are fried add the spinach,salt and pepper.Saute till spinach is fully cooked.Add this to the wheat flour and knead into a dough using warm water.Cover the dough with wet paper towel and let it rest for 30 minutes.After 30 minutes,make it into parathas.I made small parathas and served it with homemade yogurt as a snack.

Coconut Rice/Thengai Saadham

Simple and yet delicious easy breezy variety rice item to make.I love doing it on a busy weekday, served with coriander or coconut chutney.


Ingredients

Cooked Rice - 1 1/2 cup
Shredded Coconut - 1/4 cup
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Cashew nuts - 10
Peanuts - 2 tbsp (roasted)
Red chillies - 6
Curry leaves - as needed
Salt - as needed

Method

In a pan, heat 1 tbsp ghee and roast cashew nuts and peanuts separately until golden brown.Keep it aside.In the same pan, add 1 tbsp ghee and fry mustard seeds,urad dal,red chillies and curry leaves.Once they are fried, add coconut to the pan and saute until it is slightly brown.Add salt to this mixture.In a bowl, add cooked rice and fluff it with a fork.Add coconut mixture,cashewnuts,peanuts to the rice and mix it with a fork.Serve it hot with spicy coriander or coconut chutney.

Mutton Pepper fry

This weekend went pretty well.I had participated in the local expo for handcrafted/handmade items over the weekend.Went pretty well and sold almost all my pieces.Got order for some the pieces aswell..:D.Felt so happy that my hard work was appreciated.You can view some of my collections at Beyond The Beads.Secondly, had attended a pool party afterwards and won a prize..yippe.. and the the day ended with great food and friends.Sunday was a lazy day with a bit of shopping and leftover food.Anyways ,now to the point, this mutton recipe again shared by my dear friend S.This spicy dish has all the good things to impress someone who loves spicy food..:D


Ingredients

Mutton - 2lbs
Small onion - 1 bag ( 1 cup sliced)
Onion - 1 (sliced)
Pepper - 1 1/2 tbsp
Coriander - cumin powder - 2 tsp
Turmeric powder - 1/2tsp
Garam masala powder - 1 tsp
Garlic - 6 cloves (minced)
Ginger - 1 inch piece (minced)
Coconut oil - 2tbsp
Curry leaves - as needed
Salt - as needed

Method

Mix mutton,sliced onion,ginger, garlic,salt,turmeric,garam masala,coriander - cumin powder and pepper very well.Pressure cook this with 1/2 cup water for 3 whistles.In a heavy bottomed pan, heat coconut oil.Saute small onion and curry leaves.Add cooked mutton mixture to this.Cook till the gravy is almost dry.Serve hot with rice or roti.

Roasted Red Pepper Hummus

I came across this recipe while reading a cooking magazine from the library.I liked the picture so much, i had to try it.so wrote it down in a piece of paper.Unfortunately forgot write down the magazine's name.But I am pretty positive it is "Taste by 2" magazine.I followed the recipe as it is except for sesame seeds as i didn't have any.




Ingredients

Lemon juice - 1/3 cup
Olive oil - 5tsp
Parsley - 2 springs, stem removed
Garlic - 1 tsp , minced
Salt - 1/2 tsp
Cumin - 1/2 tsp (ground)
Cayenne pepper - 1/4tsp
Black Pepper - 1/4 tsp , coarsley ground
Chickpeas - 2 cans (15oz),rinsed and drained
Roasted sweet red pepper = 1 cup, drained
Sesame seeds - 1/4 cup , toasted
Pita bread - As needed, warmed and cut into wedges.

Method

In a food processor,combine the first 8 ingredients.Cover and process until blended.Add peas and red pepper.Cover and process until smooth.Transfer to a small bowl, stir in sesame seeds.Serve with warm pita wedges.

Puliyodarai

One of my treasured recipe...

Ingredients

Gingely oil - 2tbsp
Tmaraind paste - 1 1/2 tbsp
Peanuts - 20 (skinned and dry roasted)
Mustard seeds - 1tsp
Urad dal - 2 tsp
Channa dal - 2tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Whole red chillies - 5
Vellam/Jaggaery - 2tsp
Perungayam/Asafoedita - 1/4 tsp
Salt - as needed


Dry roast and powder

Red chillies - 15
Vendhayam/Fenugreek seeds - 2 tsp
Sesame seeds - 2tsp
Curry leaves - 5


Method

Mix tamarind paste in 1 cup of water.Dry roast and powder the ingredients listed under.In apn, heat gingely oil and fry mustard seeds,urad dal,channa dal,red chillies.Now add red chilli powder,turmeric powder,asafoedita,powdered mixture,salt and tamarind.Let it boil until the oil separates.Now add jaggery and roasted peanuts to this and keep it heat for 2 minutes.Now switch off the heat.You can store this mix in the refrigetor for weeks.Take required amount of puliyodarai mix to make puliyodarai.







Thanks Sangeeth,Padma and Illatharasi and Suheefor these lovely awards.Really appreciate it!

Cooking With Ram - Chocolate Chip Cookies

Ram, my 4 year old boy, loves to cook.I know....:D.Whenever i am cooking, he comes and put step stool near to the counter and stands on it.His most favourite thing about cooking is stirring.In his own words "stirring is coopking".Yeap, he can't say "cook" only "coopk".So when i decided to bake these cookies with my leftover chocolate chips, i made sure to tag him along.He was so happy and start mixing the dough.When i wanted to take pictures, he wouldn't even look at the camera, That busy .After so many request, got a smile from him.Wouldn't take my suggestions during the process..:(.After the first batch of cookies out of the oven, my Ram was long gone..:)

I followed the recipe from Ghirardelli's website.The cookies came out delicious and bit soft.Perfect combo for a glass of cold milk.

Very busy

No pictures Amma!

Finally a smile...

No..i wanna do it my way amma!

Chocolate chip Cookies

Semiya/Vermicelli Uppuma

Another easy breezy breakfast to enjoy..My mom used make this as an evening snack as well.

Ingredients

Semiya - 1 cup
Ghee - 3tbsp
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Channa dal - 1/2 tsp
Red chillies - 8
Ginger - 1 tsp (grated,optional)
Curry leaves - a few
Shredded coconut - 3tbsp
Salt - as needed
Hot Water - 1 3/4 cup

Method

In a pan heat 2 tbsp of ghee and fry semiya until golden brown and keep it aside.In a heavy bottomed pan, heat 1 tbsp ghee and fry mustard seeds, urad dal,channa dal,red chillies,ginger and curry leaves.Add semiya and saute for few minutes.Add hot water and salt.Keep stirring and do not let it stick to the bottom of the pan.When semiya is cooked , add coconut.Serve it hot.

A friendship day to remember and Fish in coconut milk gravy

Yesterday, on Friendship day, S took over the house and gave a day off for me from my usual duties.While i went out shopping, he cooked his special mutton biryani for me.So when i came back tired from shopping (?) delicious hot biryani was waiting for me.Thanks to dear S for being a true friend and Hubby and for making the day special.




I clicked this picture before i left the house, as he was chopping up....




Mutton biryani with onion raita...


Fish in Coconut Milk Gravy



Ingredients

King Fish pieces - 2 lbs
Coconut oil - 2 tbsp
Red Onion - 1( finely chopped)
Tomato - 2 (finely chopped) (or use 1/2 cup of crushed tomatoes from a can)
Turmeric pwd - 1/2 tsp
Red chilli - 1 tsp
Green chillies - 3 (slit)
Coconut milk - 1 cup (i used store brought)
Jeera - 1/4tsp
Garlic - 2 cloves
Tamarind water - 1/4 cup
Curry leaves - 1 string
Salt - as needed


Method


Heat coconut oil and fry curry leaves,jeera,green chillies, garlic, onion, tomato very well.Then add red chilli and tumeric powder and saute well.Now add fish, tamarind and salt.Cook till fish is fully cooked.Now add coconut milk and switch off the heat soon.Do not let it boil.Enjoy it with rice.

Punjabi Chicken Masala and The sun juice

This recipe from my dear friend S's recipe collection.Thanks to her, for lending me such a nice collection recipes.I always have a double mind while adding yogurt to a dish, as from my previous not-so-good experiences, the dish turns out to be a little bitter.But this time it came out really well.As turned the heat to low while adding the yogurt mixture, this helped.I am sending this to Srivalli's Curry Mela.



Ingredients

Chicken breasts - 4 ( cut into small pieces)
Garlic - 5 cloves
Ginger - 1 1/2 in ch piece
Onion - 2 (medium sized)(chopped)
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Jeera powder- 1 1/2 tsp
Yogurt - 3 tbsp (well beaten)
Cardamom - 3
Cloves - 3
Sugar - 1 tbsp
Crushed Tomato - 1 cup
Salt - as needed
Kasuri methi - 1 tsp
Coriander leaves - for garnishing
Oil - 3 tbsp

Method

Marinate minced garlic in yogurt for about 15 minutes.In a pan, heat oil and fry 1 chopped onion.Fry till they are translucent.Now add chilli,coriander and jeera powder.Fry till the raw smell goes away.Grind this mix into a paste.In a heavy bottomed pan, heat oil and fry cardamom, cloves and then add the second chopped onion.Once onions are fried ,add minced ginger.Saute well and then add the grounded onion mixture.Saute well till the oil separates.Now reduce the heat to medium low and slowly , one spoon at a time, add the garlic yogurt mix.Keep stirring continuously until the whole yogurt mix is well Incorporated into the gravy.Now add the crushed tomatoes,sugar and salt.Finally add the chicken pieces.Cook till the chicken is cooked through and gravy thickens.finally add the kasuri methi.When the gravy is thick enough , switch off the heat.Garnish with chopped coriander leaves.Serve hot with roti,naan or rice.





The Sun juice

I know the name sounds interesting..but this is what came thru my mind when i finished blending this juice.This YUM yellow color juice is the product of blending mango and pineapple.

Ingredients

Ripe Mango pieces - 1 cup
Pineapple pieces - 1 cup
Sugar - as needed (optional)

Method

Blend mango and pineapple together well in a blender until smooth.Add sugar if it is not sweet enough for you.Strain the blended juice, if needed.



This is my entry to Aartee'S SUMMER SPLASH and Sia's WBB - Summer Feast


My second jewelry making project.I am trying to make set for all the individual pieces of jewelry i have.So this one,I made this bracelet and earrings to match with my store brought necklace..

Iced Mocha Latte

I got this recipe from Splenda recipe book, which came with the newspaper.I used sugar instead of splenda..:-D ( i know).I am sending this CLICK - Coffee & Tea hosted by Jai & Bee.Also to WYF - Juices and Ice creams by Easycrafts,to Sweet series - Cool Desserts by Mythreyee.

Iced Mocha Latte





This Picture is the entry for click event.


Ingredients

Instant coffee granules - 2 tbsp
Sugar - 2/3 cup
Dutch process Cocoa - 2tbsp
Boiling water - 2 cups
Fat free half and half - 2 cups

Optional garnish - whipping cream,chocalate syrup

Method

Combine Coffee,Sugar,Cocoa in a small bowl.Gradually whisk in boiling water,whisking until blended.Stir in 1 cup of half & half .Pour mixture into ice cube trays.Freeze for 8 hrs.Pour remaining 1 cup of half & half into blender.Gradually add frozen mocha cubes,blending until smooth.Serve immediately.Garnish with whipping cream and chocalate syrup.

The Passion right now..

Jewelry making is the passion right now for me.Though i love knitting , since Meha i couldn't sit and knit anything for a long time.So took up jewelry.These bracelet i made for my Sis V as she loves turquoise and brown combo.And chain for me, made with one of my old pendant.Planning to make so many for Meha in the future which she will be able to wear.. hmmm... in 8 years or so....:-D.

Chemmeen Ularthiyathu /Shrimp Fry - Kerala special

This recipe is usually made with "kodam puli".Since i didn't have it, i used vinegar instead.Recipe adapted from Mrs.K M Mathew's book.




Ingredients

Shrimps - 30-35 (medium sized)
Small onions - 15 (sliced lengthwise)
Big onion - 1/4 cup (sliced)
Ginger - 1 inch (sliced lengthwise)
Garlic - 4 cloves (sliced lengthwise)
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coconut slices - 1/4 cup
Vinegar - 2 tsp
Salt - as needed
Curry leaves - as needed
Oil - 2 tbsp


Method

Mix shrimp,ginger,garlic,small onions,chilli powder,coriander powder,turmeric powder,coconut slices,salt,vinegar and curryleaves.Cook this with just enough water in medium low flame until shrimp is cooked and sauce is almost dry.In a pan, heat oil and fry big onion til it is almost dark brown in color.Add the shrimp masla into this and fry till oil separates and the dish is almost dry.Serve with rice.

Pumpkin/Mathanga Erissery

A famous traditional kerala dish..


Ingredients

Pumpkin - 3 cups (cut into medium sized pieces)
Black eyed beans - 1/2 cup
Shredded Coconut - 1/4 cup
Garlic - 2 pod
Jeera - 1 tsp
Red chillies - 3
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - as needed


Method

Keep aside 1 tbsp of shredded coconut.Grind rest of the coconut with garlic ,jeera, red chillies and curry leaves into a paste.Pressure cook black eyed beans.In the same pressure cooker add pumpkin,turmeric powder,chilli powder and salt.Cook until pumpkin is almost soft.Dont overcook it.Add grounded coconut paste and cook until raw smell goes away.In another pan, heat coconut oil,Add mustard seeds,curry leaves,red chillies and coconut anf fry.Add this to the pumpkin mixture.Serve hot with rice.

Potato Chow Chow/Chayote Masala

On my last trip to india my aunt B cooked this dish for everyone.Aunt B is a superwomen, i must say.One of the well balanced woman i have seen.She is a high ranking officer,super mom,wife,super chef and of course a sweet aunt.To me, someone comes to my mind whenever i hear about some dish..:-D.So, Aunt B comes to my mind whenever somebody say Chicken Fry.I will post her delicious recipe soon.Thanks to Aunt B , for sharing this recipe with Me.




Ingredients

Potato - 3 (cut into small cubes)
Chow chow - 1 (cut into small cubes)
Onion - 1 (chopped)
Ginger garlic paste - 2 tbsp
Red chilli powder - 2 1/2tsp
Turmeric powder - 1/4 tsp
Coconut milk powder - 2tbsp
Salt - as needed
Oil - 2tbsp
Coriander leaves - for garnishing (chopped)


Method

Boil chow chow and potato separately until almost cooked.In a pan, heat oil and fry onions until golden brown.Now add ginger garlic paste,red chilli powder,turmeric powder and saute very well until oil separates.Now add chow chow and potatoes and mix everything carefully.Mix 2 tbsp of coconut milk powder in 1/2 cup water and pour this into the pan.Cook in medium heat until verything comes together well and garnish with chopped coriander leaves.Serve this with roti or rice.

Mangai vathal kuzhambu with Artichoke Thoran

Mangai vathal are sun dried raw mango slices.Mom brought these,this last trip because she knew how much i love these.We make theeyal and vatha kuzhambu with these.These vathals are super tangy , so we reduce the amount of tamarind in the curry.I served this with artichoke thoran, adapted from Inji pennu's version.She has step by step instructions of how to clean and chop artichoke.Do check it out.I wanted this post to be send for Mango mania, but got delayed by a day...:(

Mangai vathal Kuzhambu



Ingredients

Mangai vathal - 1/2 cup
Sambhar powder - 2 tbsp
Small Onion - 6-8 (sliced)
Garlic - 5 cloves (sliced)
Asafoetida - two pinch
Oil - 2 tsp
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - as needed
Tamarind paste - 1/2 tsp(optional)
Salt - as needed

Method

In a pan, heat oil and fry mustard seeds,urad dal and then curry leaves.Add onion and garlic now, fry this until they are soft.Now add the sambhar powder and saute for few min.s.Finally add tamarind,asafoetida,magai vathal,salt and required amount of water.Let it boil until vathal is soft and kuzhambu is thick enough.Serve it hot with rice.

Coriander Prawns / Kothamalli era

My dear friend S had given me her 10 year old collection of recipes from magazine,books and tv shows.For the past few weeks i have been trying the recipes from her collection.This is the first one i am posting.This was adapted from the book , "5 star samaiyal".When i saw the recipe, i thought this is unusual combo, dals and shrimps.I am glad i tried this one.Came out really well.


Ingredients

Coriander leaves - 1/4 bunch
Small shrimp - 1 packet (brand name : sea snack)
Channa dal - 1tbsp
Urad dal - 1 tbsp
Toor dal - 1 tbsp
Whole Pepper - 1 tsp
Red chillies - 5
Turmeric powder - 1/4 tsp
Lime juice - 1 tsp
Salt - as needed
Oil - 2tbsp

Method

Marinate shrimp in lime juice and some salt for atleast 15 minutes.Dry roast and grind toor dal,urad dal,channa dal,red chillies,peppercorns and half of coriander leaves into a fine powder.Mix this with shrimps.In a pan, heat oil and fry the shrimp mixture.Fry till everything comes together well.Add rest of the chopped coriander leaves and mix well.

200th Post - Maggi Chicken Dinner

200th post,came a long way for the past two years and thanks to all fellow foodies for encouraging me along the way.And my dear hubby Subba,son Ram who don't complain and eat pretty much anything i cook,deserve a big THANK YOU.Especially to my Son Ram, who waits by the plate "impatiently" until i finish my photography ..:-D.And to my sis V for trying out my recipes and commenting on the photos,Thank you so much!.

Being 200th post, wanted to share a special recipe that my son Ram loves.He is big fan of maggi noodles.Last week in the library,i saw this easy microwave Ramen Chicken Dinner from a food magazine , Taste of Home.Wanted to try it out soon, as Ram loves chicken and noodles.So this will be a perfect treat for him.So tried right away and was a success.I used maggi noodles instead of ramen and followed rest of the recipe as it is.

Maggi/Ramen Chicken Dinner




Ingredients

Maggi/ramen noodles -1 packet
Celery - 1/4 cup
Frozen california blend vegetables,thawed - 1 1/2 cup (i used only fresh carrots)
Frozen peas - 1/4 cup
Water -1/2 cup
Chicken breasts,1/2 inch stripes -1/2 1b
Soy sauce - 2 tbsp
Canola oil - 2 tbsp
Sugar -1 tsp
Red pepper flakes - 1/4 - 1/2 tsp

Method

Set the seasoning packet from noodle aside.In a 2 qt M/W safe bowl, combine noodles,frozen vegetables,peas,celery and water.cover and M/W on high fpr 4-5 minutes or until noodes are tender,stirring once.Place chicken in another M/W safe bowl, cover and cook 2-3 mins or until chicken juices run clear.Stir chicken into the noodle mixture.Meanwhile in a small bowl, combine soy sauce,oil,seasoning mix,sugar and red pepper flakes.Pour over chicken mix and mw uncovered on high for 45sec or until heated through.