Thursday, February 28, 2013

Kovaikkai/Tindora Chutney

Kovaikkai , I was not so fond of this vegetable or have cooked with it for a long time.My mom on her last visit here, introduced this vegetable to me.She made kovaikkai fry with just red chilli & turmeric powder.Then I tried making the same fry along with potato.And it became staple at home when ever I amke more kuzhambu.Finally (after nearly 5+ years) I was brave enough to try a new one, Spicy chutney made with Kovaikkai .Came out really well and I am set for the next five years :D

What you need
Kovakkai/Tindora - 1 cup (cut)
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Coconut - 1/4 cup (shredded)
Tamarind - a very small gooseberry size
Red chillies - 6
Garlic - 2 pods
Oil - 2tbsp
Curry leaves - a few
Salt - as needed
Water - if needed when you grind
How you will make

Heat oil in a pan in medium heat and then add urad dal, channa dal , fry until almost golden. Now add garlic, red chillies, curry leaves one after another .Fry for 2 minutes and add cut tindora now.Fry on medium flow until they are almost cooked.Finally add tamarind, coconut and salt. Saute until coconut changes into light brown colour. Switch off the heat and let this mixture cool.
Once it is cooled, grind this into a chutney.

NOTE : Saute Tindora on medium flame only. As tindora takes time to cook and you don't want rest of the ingredients to burn out. If you want you could saute just Tindora in a separate pan and grind it along with other fried ingredients.I had served it with Instant Ragi Dosa. Will post that recipe soon.

Monday, February 25, 2013

Egg Banarasi

Egg Banarasi,this is derived from Aloo Dum Banarasi recipe.

What you need
Egg - 5 (hard boiled)
Onion - 1 (big,sliced thin)
Tomato -1 ( chopped fine)
Green chillies - 2-3 (chopped fine, optional)
Garlic - 5 pods (minced)
Garam masala - Whole or powder (1tsp)
Red chilli powder - 3 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/2tsp
Butter - 1 tbsp
Cashew nuts - 8-10
Mint/Coriander leaves - for garnish (optional)
Salt - as needed
Oil - 2 tbsp
Water - as needed

How you will make 
First and for most ,
1.Make a paste of cashew nuts with few tsp of water.
2.Hard boil 5 eggs and peel the hard skin.In a bowl add eggs, a few pinches of turmic powder and salt.
Slightly roast these  eggs in a tsp of oil.Make sure you don't burn the outer skin of the egg.Just roast it lightly.Keep them aside.
In a heavy bottomed pan , heat oil and add whole garam masala.Once that's fried add minced garlic and chopped onion (in that order).Once onion is golden brown add chopped tomatoes.Cook until tomatoes are well cooked and mashed up.Add turmeric powder, red chilli powder ,coriander powder and salt to the pan and saute until raw smell is gone.Add just enough water to the pan and bring it to a boil.Now reduce flame to medium and cashew nut paste.Cook until gravy thickens just enough.Now add the roasted eggs to this gravy.Let it sit for another 2-3 minutes.Finally add chopped green chillies and 1 tbsp butter.Keep this gravy in medium flame for another 3-4 minutes.That's it rich flavourful gravy is ready , garnish with chopped mint/coriander leaves.

Serve with rice/roti.

Note : I am thinking of making this dish next time with tomato paste and onion paste instead of chopped to get a smooth gravy.

Saturday, February 23, 2013

Chicken Tawa Roast

Again a delicious recipe from Chef Damu.A simple chicken fry with all deliciousness of deep fried chicken but will less oil.I have already made this three times in two weeks :) .Hope you enjoy as much as we did.
Note : Try the same with boneless pices to serve as appetizers.

What you need
Chicken - 1 whole chicken (cut in small pieces)
GingerGarlic paste - 2 tbsp
Red Chilli powder - 3 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Cashew nuts - 8-10
Yougurt -  2tbsp
Mint Leaves - 1/4 cup chopped
Curry leaves - a few
Salt - as needed
Oil - 4 tbsp

How you will make it
Marinate chicken pieces with all ingredients except for oil for about 30 minutes.
In a heavy bottomed pan, heat oil on medium high heat.Once oil heated enough, pour in the marinated chicken pieces.Cook it on medium high heat until chicken is cooked well and turns into a dry roast.Color of the dish should as seen in the picture for better taste :)

Monday, February 18, 2013

Pepper Chicken Kuzhambu

Pepper Chicken Kuzhambu , a chicken dish made using sambhar powder.Yes, that's correct sambhar powder.I got this recipe (again) through a TV show and got curious to use sambhar powder on chicken dish which I have never done before.This dish came out really well :)

What you need
Chicken - 1 whole chicken cut in small pieces
Onion - 1 big onion (chopped)
Tomato -  2 small (chopped)
Pepper powder - 2tsp
Ginger Garlic powder  - 2 tbsp
Sambar powder - 2 1/2 tsp
Jeera powder - 1 tsp
Garam Masala powder  - 2 tsp
Salt - as needed
Oil - 2 tbsp
Curry Leaves  - a few
To grind the ingredients listed below into a fine paste
Coconut - 3tbsp
Tomato - 1 small
Green chillies - 2
How you will make
In a pan, heat oil on medium and add chopped onions and fry until they are soft.Now add garama masala, curry leaves,chopped tomatoes and slit green chillies (optional) and saute till they are soft.Now add GG paste and fry until raw smell is gone.Now add sambar powder , salt and saute for few more minutes.Add grinded coconut paste and let it boil until you can see the oil on the edges.Now add chicken pieces (and salt if needed).Add just enough water to this gravy and let the chicken pieces cook.Finally when the gravy gets to proper consistency and chicken is cooked, add the pepper powder and jeera powder.Let this sit on medium flame for another 4-5 minutes and switch off the flame.Serve hot with rice/roti.