Tempering
Oil-2tsp
Red chillies-2
Mustard,Urad Dal,Jeera-each 1/4tsp
Turmeric powder-1/8tsp
Hing-1/8tsp
Crushed garlic-3
Curry leaves-little Other ingredients
Mixed vegetables of your choice-2 cups
( I have used beans,peas,carrot and potato)
Small onions-10
Quinoa-3/4 cup
( Wash the quinoa 2 to 3 times before cooking)
Yellow masoor Dal-1/2 cup
Water-3 cups
Salt to taste Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the onion and fry till light brown colour,add the vegetables & saute for 2 minutes.
Add salt,pour water,add the soaked quinoa,Dal & pressure cook till done.
Serve it with any side dish or raita.
Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste Ingredients powdered Whole pepper - 1 & 1/2 tsp Somph/Fennel seeds - 1/2 tsp ( Dry roast till light brown,cool & grind it to a fine powder ) Other ingredients Oil - 1 tbsp Red chilly - 2 Cinnamon - a small piece Cloves - 4
Bay leaf - 1
Curry leaf for garnish
Pepper Chicken Fry
Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3 Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little Method Heat oil in a pan and temper it with above ingredients. Now add the carrot,salt and turmeric powder fry for a minute. Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done. Switch off the stove garnish with curry leaves and best served as side dish for rice.
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Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light
brown in colour & nice aroma comes. Switch off the stove and the coconut and mix.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard, curry leaves & methi.
Add roasted methi, curry leaves, mustard, hing & turmeric powder to the ground powder.
Mix well and store it in refrigerator.
How to make Mor Kulambhu with this instant mix?
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.
Add it to boiled vegetable with little salt & just heat the mixture.
Once the mixture rises up switch off the stove. Do not boil the Mor kulambhu there are chances to curdle.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut. For coconut flavor just add a teaspoon of coconut oil to the cooked mor kulambu at the last.
b) If using fresh coconut instead of kopra then fry the coconut till dry.
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice. Note:
a) Soaked handful of moongh dal can also be added for a variation.
Ingredients
Raw green mango - 1 medium size
Fresh mint leaves - a handful
Salt to taste
Black salt - 1/2 tsp
Pepper powder - 1/2 tsp
Roasted and powdered jeera / cumin - 3/4 tsp
Cardamom crushed - 2
Sugar - 1/2 cup
Water as needed
Aam Panna
Method
Wash and cut mango into half,pressure cook till soft.
Cool & remove the pulp,blend the pulp to a smooth paste.
Grind mint leaves,salt,black salt,pepper powder,cardamom,jeera powder to a smooth paste.
Take a jar add the mango pulp along with the cooked water add the sugar,mint mixture ans add water as needed.
Mix well add the ice cubes & serve them cold. Note:
a) Add sugar according to the sourness of the mango.
b) Crushed saffron can be added for extra flavour
Ingredients
Aloo/Potato - 3 medium size
Salt to taste - around 3/4 tsp
Red chilly flakes - 1 tsp
Jeera/Cumin seeds - 1 tsp Method
Wash and boil the potatoes in a pressure cooker till soft.
Cool & peel the skin,now finely grate the boiled potato make sure there are no lumps.I got around 3 cups of mashed potato.
Take a bowl add the grated potato,red chilly flakes,salt & jeera,Mix well to make sure everything is well combined.Divide the portion into 22 small balls.
Take a plastic sheet grease it with oil place a potato ball keep another sheet on top & gently roll it out to a thin papad.
Remove this & place it on a big plastic sheet & dry it in sun for 2 to 3 days or till they are completely crisp dry.After one day i turned all the papad other side.
Store it in a container & deep fry in oil when needed. Note:
a) If you don't have a grater then use your palm to mash the potato.Make sure there are no lumps then rolling will be difficult.
b) Chopped coriander leaves can also be added to the mixture.
c) Do not cut & then boil that way the potatoes will absorb too much water.
Ingredients
Maida / All purpose flour - 1 cup
Roasted Rava / Semolina - 1 tbsp
Egg - 1
Sugar - 1/2 cup
Cardamom -3
Baking soda - 1/8 tsp
Salt a pinch
Nutmeg - 2 pinch
Oil to deep fry Method
Sieve maida, rava ,salt & baking soda,keep it aside.
Powder sugar along with cardamom to a fine powder.
Take a bowl add the egg,nutmeg & powdered sugar beat it with a fork.
Now add the maida mixture & knead it to a soft non sticky dough.
( If your dough is sticky then add 1 or 2 tsps of maida to get the right texture )
Cover & rest the dough for 5 minutes.
Dust your kitchen counter with little flour,roll out the dough into a rectangle log.
Cut the log into 1" thick piece, on each piece make a cross ( x ) mark on top.
Heat oil in a pan deep fry these pieces in batches till light brown.
Remove them onto a kitchen paper.
Enjoy this snack with tea. Note:
a) To get a non sticky dough add 1 or 2 tsp of flour if needed.
b) Temperature of the oil is very important while frying.If fried in too hot oil then the inside will be uncooked & the outer will become brown fast.So each time fry in medium hot oil.
c) Some add a pinch of turmeric powder for colour.
Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed Ingredients for Curry Leaf Podi Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
Karuvepillai Podi Idiyappam
Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.
Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp
Hyderabadi Bagara Rice
Method
Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry
