Chicken Curry

Ingredients:

Chicken : 3 lbs

Chilli powder : 1.5 spoon

Dhania powder : 3/4 spoon

Turmeric : 1 spoon

Salt : to taste

Cilantro : to garnish

Pepper powder : 1tsp

Roast & powder :

Poppy seeds : 2 spoons

Dry coconut powder : 1 tbsp

Grind:

Onion : 1 medium size

Tomato: 2 medium size

Ginger: 1 inch

Garlic : 2 cloves

Clove: 2

Cinnamon : 1/2 inch

Anise : 1

Method:

1. Wash chicken well. Squeeze all excess water.

2. Heat oil in a pan.

3. Add ground mixture (items specified under grind).

4. Saute it until raw smell goes.

5. Add cut chicken. Mix well and let it cook for 5 min.

6. Add chilli, dhania powder, turmeric, pepper powder, salt and poppy-coconut mixture. Mix well.

    Let it cook for 5 min.

7. Add enough water. Close the lid. Cook until chicken is well done.

8. Garnish with cilantro and close the lid.

9. Switch off the stove and take it to a serving bowl.

Semya Payasam

What should I say about this sweet !!!! I just love payasam.. I know many of you won't like this.. but this is my favorite sweet.. I pretty much grew up in hostel.. I used to share curries/fruits or any other stuff with my friends and get my share of payasam during our meal.. Those were the days :-P.... All my friends hate payasam.. They used to ask me how can you like this sweet? It tastes just like milk !!!!... Well.. whatever the taste it is, I like it.. That's all matters to me..

I have a feeling that ONLY I can make the BEST payasam.. Well.. in my terms, the definition of BEST is, healthy and payasam should be liquid even after you refrigerate it for so many hours. I add very less sugar as I am kinda health conscious. I just made payasam as our friend's family is visiting us tomorrow. Here is the recipe...

Ingredients:

Milk : 2 cups
Semiya : 3/4 cup

Sugar : 1/2 cup

Cashewnuts - 1 tbsp
Raisin : 1 tbsp
Ghee/ oil :  1 tbsp
Water : 3 cups
Salt : a pinch

Method:

1. Heat milk in microwave for 3 mins and keep it aside.
2. Heat a pan, add a tbsp of ghee. let it melt.
3. Toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
4. In the same pan, add the semya  and roast it until it turns brown.
5. Now add heated milk and water. Let it slowly simmer for another 7-8 mts, stirring it once in a while.
6. When the above mixture is boiling, add sugar. Let it cook for few mins to melt the sugar.
7.  Add toasted cashews and raisins. Switch off the stove.
8. Add apinch of salt.
9. Serve warm or refrigerate until chilled. It tastes good both warm and chilled. I personally prefer the chilled one...

Alu Saagu

This saagu goes very well with chapati or dosa. When I was a kid, I use to call it as 'bombay chutney'.. No idea why???? I don't think this method is adapted from Bombay.. or may be it is ... ;-)).. I will have to check with my mom when I call her.....

You can prepare this saagu either too thick or too thin. It really depends on your taste. Hope you enjoy the combination of chapati/puri with Alu Saagu.. Do drop in comments if you like it !!!
 

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Green Chillies : 8
Salt : to taste
Green chillies : 5
Crushed garlic : 2 cloves
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Turmeric : 1 tsp
Dhalia powder/besan : 1/4 cup

Method :

Wash potatoes and pressure cook until they cook well. Once done, let it cool for sometime. Then, remove the skin and mash them well.

Heat oil in a pan.

Add mustard, cumin seeds. Let it pop.

Add chana, urad dal. Let it turn brown.

Add curry leaves.

Add onion, green chillies, turmeric and saute it.

Add mashed potato and mix well. Cook for few min.

Add salt.
Add 1 cup of water and let it cook 2 more min.
Now, add besan/dhalia powder. Mix well.
Cook well until the gravy thickens.

Just before switching off the stove, add crushed garlic and cilantro.

Mix well. Cook for 2 min. Switch off the stove.

Rava Dosa

Recipe inspired by vahchef. This is such an easy and awesome recipe for breakfast or as an evening snack. You can just make the batter with the things that are sitting in the pantry. there is no need to ferment the batter. I have made Rava Dosa for break fast this morning. Needless to say taste was awesome... and dosa came out very crispy.... I am planning to make the dosa again for this evening... :-)

Original recipe has hing in it. I have avoided this. Taste was good without the hing as well.

Ingredients:

Semolina : 1 cup
Rice flour : 1 cup
Maida/All purpose flour : 1/2 cup
Green chillies : 2
Salt : to taste
Pepper powder : 1 tsp
Grated ginger : a pinch

Method:

Mix all the ingredients well.
Add water and make a thin liquid (butter milk consistency).
Heat pan on the stove.
Sprinkle batter with hand all around pan.
Spray oil on the dosa.
Let the dosa cook until it turns golden brown.
Fold the dosa and take into a plate.
Serve with chutney.


Note: To get better idea of this recipe watch vahchef video here

Cucumber Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Diced cucumber: 1medium size
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Peel cucumber and dice it.

Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add diced cucumber, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro. Saute it.
Transfer dal to the pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Ginger Chicken

Recipe inspired by vahchef

Ingredients:

• chicken – 1 – number
• chillis green – 3 – number
• coriander leaves – 1 – bunch
• corn flour – 1 – tbsp
• curry leaves – hand ful
• ginger – grams – 100
• onion – 1 – number
• pepper – 1 – tsp
• salt –  as per taste
• soy sauce – 1 – tbsp
• vinegar – 1 – tbsp

Method:

1. Take curry leaves,onion,green chillies, cilantro. Make a paste in a blender.
2. Now take chicken add soy sauce,vinegar,corn flour,salt mix well and keep it aside for 20 min.
3. Take a pan add oil, add the marinated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well.
4. Now add the onion paste. Mix well and cook for 5 min till it stick to chicken add little salt if required.
5. Now add pepper powder, finally add coriander leaves.

Methi Mutter Malai

Ingredients:

Green peas - 200 g
chopped onion - 1 medium size
chopped tomatos - 2 medium size
turmeric - 1tsp
chilli powder - 1 spoon
cumin powder - 1/4 tsp
coriander powder - 3/4 spoon
ginger garlic paste - 1 spoon
broken cashew nuts - hand ful
oil - 3 spoons
salt - to taste
green chillies - chopped - 3
cumin seeds - 1/4 tsp
coriandar leaves - to garnish
kastooori methi - 4 spoons crushed
fresh cream - for garnish
whole garam masala (clove, cinnamon, elachi,) - 2 each

Method:

Heat 1 spoon of oil in a pan.
Add broken cashew. slightly saute them
Add chopped onions. add salt.
Add turmeric & ginger, garlic paste
Add chopped tomatoes.
Cook for few min.
Make a paste of this fried stuff in a blender.

Add remaining some oil to the same pan.
Add whole garam masala. Fry till brown.
Add cumin seeds. Let it splutter.
Add blended puree.
Add water to the sauce.
Add chopped green chillies (optional)
Add cumin & coriander powder.
Add chilli powder
Bring above mixture for a boil and cook for 15 min.
Add kastoori methi powder (crush with hands)
Add green peas
Add chopped coriander
Add fresh cream. simmer it for few min and dish is ready

Punukulu

Ingredients:

Self raising flour : 4 tbsp
Onion : 2 medium size chopped
Chilli powder : 1 spoon
Salt : to taste
Cilantro finely cut : 1 /4 cup
Water : enough to make thick batter
Oil : for deep fry

Method:

Add all the ingredients except oil and make a thick batter.
Let it stand for 15 min. (If in hurry, avoid this step).
Heat oil in a pan.
Once oil is heated, take batter with a spoon and slowly pour the batter in oil.
Fry till the batter turns golden brown.


Note : It absorbs too much oil. But the taste is just awesome...

Kova Laddu

Ingredients:

Milk powder : 2 cups
Condensed milk : 14 oz
Butter unsalted : 1 stick
Nuts coarsely grounded: handful (optional)

Method:

Melt butter in the microwave.
Add condensed milk to the butter and mix well.
Add milk powder to the above mixture and mix well without any lumps.
Microwave this mixture for 3 mins.
Remove the bowl from microwave and mix well.
Microwave for another 1 min and mix well.
Let the mixture cool for 10 min.
Grease your hands and take a small mixture from the bowl and make a small round using hands.
Add whole nut on the laddu by gently pressing it while the laddu is still warm.
or mix the coarsely grounded nuts in  the laddu and make small balls.

Tandoori Chicken

Ingredients:

Chicken drum sticks : 12
Chilli powder : 1 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Pepper:  1 tsp
Lime juice : 2 spoons
Red food color : a pinch
Salt : to taste
Thick yogurt : 1 tbsp
Mint : finely chopped handful
Garm masala: 1 tsp
Oil : 3 spoons
Ginger & garlic paste : 1 spoon

Method:

Wash drum sticks well. Remove the skin.
Squeeze water from the chicken.
Make a small slit on the flesh part of the drum stick.
Mix all the ingredients in the bowl.
Rub the mixture to the drumsticks well and coat it on the slit as well. so that marination absorbs into the chicken properly.
 Marinate this for atleast 30 min or overnite. (Avoid this step if in hurry)
Heat pan on the stove. Add drun sticks to the pan.
Cook on slow flame until done.

Kothimir Rice

Ingredients:

Cooked rice : 7 cups (rice cooker cup measurement)
Salt : to taste
Cilantro : 3 bunches large
Ginger & garlic paste : 1 spoon
Oil : 4 spoons
Green chillies : 8

Tempering: 

Oil : 2 spoons
Mustard seeds: 1 spoon
Cumin seeds : 1/2 spoon
Urad dal : 1 spoon
Cashews : 1 tbsp (optional)

Method:

Heat oil in a pan.
Add green chillies, ginger & garlic paste, cut cilantro.
Add a pinch of salt.
Fry until raw smell goes.
Switch off the stove. Once the mixture cools, make a smooth paste of it in the blender.

Heat oil in the same pan.
Add mustard seeds, let it pop.
Add cumin seeds, let it splutter.
Add urad dal, let it turn brown.
Add cashews and let it turn brown.
Add cilanro paste and switch off the stove.
Add cooked rice and salt.
Mix the rice and kothimir paste well in the pan.
Take rice into a bowl and serve with raita.

Chilli Chicken

Ingredients:

Chicken(boneless & skinless) : 4 lbs
Chilli powder : 1 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Pepper:  1 tsp
Lime juice : 1 spoon

Salt : to taste
Thick yogurt : 1/2 tbsp

Oil : 3 spoons
Ginger & garlic paste : 1 spoon

Tempering:

Oil : 3 spoons

Onion chopped : 1 medium size
Curry leaves : handful
Cilantro : finely cut handful
Green chillies : 7

Method:

Wash chicken well and cut it into small pieces.
Squeeze water from the chicken.

Mix all the ingredients in the bowl.
Rub the mixture to the chicken well.
Let it stand for 30 min (Avoid this step if in hurry)
Heat pan on the stove. Add chicken to the pan.
Cook on slow flame until done.

Remove chicken from the pan and take it into a bowl.


Heat oil in the same pan.
Add green chillies, saute it.
Add curry leaves.
Add onion. Saute it.
Add chicken to the pan. Mix well.
Garnish with cilantro and switch off the flame.

Moong Dal Curry

Ingredients:

Moong dal : 1 cup (rice cooker cup measurement)
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Chilli powder : 3/4 spoon

Salt : 3/4 spoon
Turmeric: 1/2 tsp
Dhania powder : 3/4 spoon
Cilantro : to garnish

Masala:

Green chillies :2
Clove : 1
Cinnamon: 1/2 inch
Star Anise : 1
Fresh coconut : 1/4 cup (cut into small pieces)
Ginger : 1/4 inch
Garlic : 2
Tomato : 1 medium size finely cut
Onion : 1 medium size finely cut

Method: 

Grind all the items listed under masala by adding very little water if required.

Soak moong dal at least for six hours. Wash well and drain the water.

Heat oil in a pressure cooker.
Add mustard seeds. Let it pop.
Add cumin seeds, let it splutter.
Add masala, salt, dhania, chilli powder and turmeric. Mix well.
Cook until the masala mixture leaves the sides of the pan.
Add moong dal and required water for gravy and mix well.
Close the lid and let it cook until you hear 1 whistle. Switch off the stove.
Wait until the pressure releases and open the lid.
Garnish with cilantro.

Note:  Moong should not be over cooked.

Eggless dates & Walnut Cake

Recipe inspired by www.showmethecurry.com

Ingredients:

Dates – 20 (5oz or 150g)
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), chopped
Sweetened Condensed Milk – 14oz can (396g)
Unsalted Butter – 1 stick (4oz or 113g)
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)

Method:

1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges and flip the cake onto a cooling rack.

Ravva Laddu

Ingredients:

Onion Raita

Ingredients:

Yogurt : 2 cups
Water : 1/2 cup
Finely cut onion : 1 small size
Green chillies: 5 finely cut
Salt ; to taste
Cilantro: 1/4 cup finely cut
Lemon juice : 1 spoon

Method:

Dilute the yogurt by adding required water.
Mix well.
Add rest of the ingredients and mix well.

Sorakaaya Chutney

Ingredients:

Lauki/sorakaaya : 1 small size
Sesame seeds : 1 spoon
Oil : 2 spoons
Onion : 1 small size
Tomato :1 small size
Garlic: 2 pods
Tamrind extact : 1 spoon
Green chillies : 4
Cilantro : 1/4 cup 

Tempering:

Oil : 1 spoon
Curry leaves : hand ful
Broken red chillies : 4
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Chana dal : 1 spoon

Method :

Peel lauki abd cut into pieces.
Heat oil in a pan.
Add sesame seeds. Let it turn brown.
Add green chillies, onion, tomato. Saute it.
Add lauki and salt.
Mix well.
Close the lid and cook till the lauki reduces in size.
Add tamarind extract, cilantro, garlic and mix well.
Switch off the stove and let it cool.
Blend the mixture well in a blender and transfer to a bowl.

Add oil to the same pan. Heat it.
Add mustard seeds. Let it pop.
Add cumin seeds. Let it splutter.
Add curry leaves, red chilli, channa dal and urad dal. Let it turn brown.
Switch off the stove.
Transfer tempering to the chutney and mix well.

Stuffed Bitter Melon

Ingredients:

Mustard seeds - 1/4 tsp
Chilli powder : 1 spoon
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 spoon
oil- 1 tbsp
Salt - 3/4 tsp
Amchur powder: 2 spoons

Crushed garlic - 2
Cilantro - 3 strings

Dry roast and powder below items(quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Coconut powder

Dhalia

Preparing the bitter melon:

Bitter melon : 6 small size


Boil bitter melon in open pan until it cooks. Make sure bitter melon does not become too soft.
Slit the bitter melon  length wise and remove seeds. Save the seeds for stuffing.

Preparing the stuffing:


Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add onion. Saute them until raw smell goes
While the onion is frying, grind the items specified under dry roast into coarse powder.
Add the 1/2 cup of coarse powder, salt, amchur, chilli, dhania powder, turmeric, crushed garlic and finely cut cilantro.
Mix well. Add the bitter melon seeds.
Cook on slow flame until stuffing becomes dry powder.
Let the stuffing cool.

Cooking stuffed bitter melon:

Stuff the above mixture into slit bitter melon and try to close the slit by pressing the bitter melon gently with your hand. Or you can tie this with cotton thread as well.
Heat remaining oil in a pan and gently place bitter melon next to each other.
Close the lid and cook on low flame.
After 10 min, gently turn them into other side.
Cook well and you see a nice brown color on each side of bitter melon.

Spinach Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Spinach ; 1 bunch
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Wash spinach well and cut the leaves.

Heat 1 spoon of oil in a pan. Add cut spinach and saute this.
Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add fried spinach, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro and onion. Saute it.
Transfer dal to this pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.