9 Beans soup, Cajun Spiced Potatoes,Cauliflower Au Gratin

 

Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

Cajun Spiced Potatoes

Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

Barbeque Nation Style Cajun Potatoes

Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

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Black Eye Bean Dosa / Bobbarala Dosa / Lobia Dosa / Alasandalu Dosa / Karamani Dosa

Black Eye Bean Dosa

Ingredients 

Black eye bean / karamani -1 cup 

Sona masoori rice -1/4 cup 

Green chillies -2 

Ginger -a small piece 

Salt to taste

 Jeera-1tsp 

Oil - as needed

Method 

Soak rice & black eye bean together for 5 hrs,then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera to the batter.Fermentation is not needed for this dosa batter.

Heat a tawa take a ladle of batter and spread it to the thickness you want.Pour a teaspoon of oil around the dosa.When light brown at the bottom flip and cook till done.

 Serve it hot with any chutney.

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Kutchi Dabeli Masala Recipe / Dabeli Masala / Homemade Dabeli Masala / Kacchi Dabeli Recipe

 

Dabeli Masala

Ingredients

Coriander seeds - 4  tbsp

Sesame seeds - 1 tbsp

Fennel seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Peppercorns - 1 tsp

Triphala/Trifala/Teppal/Szechuan pepper - 1/2 tsp

Cinnamon - 1 finger size stick

Cloves - 4

Black cardamom - 2

(As i did not have i used green cardamom -2)

Star anise -1

Bay leaf - 2

Desicated coconut - 4tbsp

Kashmiri chille powder - 4 tbsp

Salt to taste

Kala namak - 1

( I used 1&1/2 tsp)

Sugar - 1 tbsp

( I used 1 tbsp and 1/2 tsp )

Amchur powder - 1 tsp

Homemade Dabeli Masala

Method

Take a pan add all the ingredients except the dry powders and coconut,dry roast till  colour changes.Do not burn the spices.Switch off the stove and add the dry ingredients except the sugar.

Mix till everything is well combined,Cool completely and dry grind along with sugar to a semi smooth powder.

Store it in a clean jar in fridge.

Adapted from cooking Shocking

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Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

Ragi Rasam

Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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Ragi Soup / Finger Millet Soup / Ragi Vegetable Soup / Vegetable Ragi Soup

Ragi soup

Ingredients

Ragi flour - 1 & 1/2 tbsp

( Dilute the flour with some water)

Mixed vegetables of your choice - 1 cup

( I used carrot,peas,beans,cauliflower)

Chopped onions - 2 tbsp

Chopped garlic - 1

Salt and pepper to taste

Water - 4 cups

(add more if you want a thin soup)

Chopped coriander leaves for garnish

Jeera - 1/2 tsp

Oil - 1 tsp

Method

Heat oil in a pan temper with jeera.Add onions and garlic saute till light brown.

Add the vegetables saute for a minute, pour water add salt and simmer till vegetables are cooked.

Pour the diluted ragi flour and mix well.Cook in low flame till raw smell has disappeared.

Switch off the stove add pepper powder and garnish with coriander leaves and serve hot.

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Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

Vada Curry

Tempering Ingredients

Oil - 1 tbsp

Sliced onions - a handful

Cinnamon - a small piece

Cardamom - 1

Fennel seeds - 1/4 tsp

Curry leaves few

Red chilies - 2

Ingredients dry roasted and ground to a paste

Cloves - 5

Cinnamon - a medium size stick

Cardamom - 2

Fennel seeds - 2 tsp

Poppy seeds - 1 tbsp

Grated coconut - a handful

Pottukadalai - a handful

Mint leaves - 2 tsp

Coriander leaves - 2 tsp

Chopped garlic - 6

Chopped ginger - 1 tsp

Red chillies - 4

Green chillies - 4

( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )

Ingredients for Vada

Channa dal - 1 cup

Fennel seeds - 1 tsp

Red chillies - 2

Salt to taste

( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)

Other ingredients

Oil to deep fry vada

Curry and Coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.

Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.

Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.

Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.

Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2

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Vada Curry

Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.

Tips

This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.

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Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes

Murungaikai Rasam

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Red chillies - 1

Murungai keerai / Drumstick leaves - 1 tbsp

Hing - 1/4 tsp

Ingredients to powder

Oil - a drops

Thur dal - 1 & 1/2 tsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Coriander seeds - 1 tsp

Curry leaves - 5

(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)

Other Ingredients

Large ripe tomato - 1

(grind or crush with you hand)

Drumstick - 1 large

( cut into finger size pieces)

Salt to taste

Crushed garlic - 2

Turmeric powder - 3/4 tsp

Method

Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.

Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.

Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.

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Paya Curry Recipe / Goat Paya Curry Recipe / Mutton Paya Recipe / Attukal Paya Recipe / Paya Recipe

 

Paya Curry

Ingredients to be pressure cooked

Goat legs cut into small pieces - 4

(butcher had already cleaned and burnt the goat legs)

Salt to taste

Turmeric powder - 1 tsp

Chopped onion - 1/4 cup

Green chillies - 4

Ginger & Garlic paste - 1 tsp

Pepper powder - 1 tsp

Water as needed

( Wash the legs well with some turmeric powder,put all the above ingredients into a pressure cooker and cook till the legs are soft,keep it aside)

Tempering

Oil - 1 tbsp

Chinnamom - a small piece

Bay leaf - 1

Cloves - 2

Cardamom - 1

Fennel seeds - 1/8 tsp

Other ingredients

Chopped onions - a handful

Ginger and garlic paste - 1 tsp

Curry leaves few

Coriander leaves for garmish

Mint leaves - 1 tsp

Chopped tomato - 1

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Crushed pepper - 1 tsp

Coconut paste - 1 tbsp

Method

Heat oil in a pan temper it with the spices.

Add onions,curry leaves,mint leaves and fry till colour changes.

Add the tomato and saute till they are mashed.

Add the spice powders and the coconut paste saute for a minute and pour the cooked paya along with the water.In low flame cook till the mixture is slightly thick,add salt if needed.

Switch off the stove add the chopped coriander leaves,few mint leaves and pepper powder and mix.

Best served with Aapam.

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Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku

Besan Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Besan flour/Kadalai Maavu-1/2 cup
Salt-1tsp or to taste
Jeera/cumin-1 & 1/2 tsp
Red chilly powder- 2tsp
Hing-1/2 tsp
Melted butter-1tbsp
( Add 1 or 2 tsp extra if your murukku is hard,some besan variety needs more butter)
Water as needed
Oil-to deep fry
Method
Take a bowl add  rice flour,besan,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain
d) If your murukku is hard add 1 or 2 tsp of hot oil.

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