Eggplant curry - Andhra style

Ingredients :

1. Eggplant - 1 no
2. Oil - 1 tsp & for frying
3. Red chillies - 3 nos
4. Mustard seeds - 1 tsp
5. Cumin seeds -1 tsp
6. Onion - 2 no
7. Curry leaves - 1 tbsp
8. Green chillies - 2 nos
9. Ginger garlic paste - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Tomatoes - 3 nos
12. Corriander powder - 1 tsp
13. Chilly powder - 1/2 tsp
14. Salt to taste
15. Peanuts, roasted - 1 tsp
16. Sesame seeds, roasted  -  1 tbsp

Direction to cook :

1.   Heat oil in the frying pan & deep fry the cubed eggplants till golden brown in color. Drain the excess oil in the kitchen tissue.

2.   Heat 1 tsp of oil, add red chillies, mustard seeds, cumin seeds, curry leaves, ginger garlic paste, finely chopped onions & salt to taste.  Saute till tender.

3.   Add turmeric powder, chilly powder, finely chopped green chillies, corriander powder and finely chopped tomatoes.  Saute for 5 mins.

4.   Add fried eggplant & stir fry it.

5.   Meanwhile, grind the roasted peanuts and sesame seeds to fine powder.  And add them to the eggplant mixture & fry them till done.

Serve it with rice.

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Aloo jeera

Very easy to make & taste perfect with rice.  I like to serve this with curd rice in my busy days.  It taste really great and awesome traditional Indian dish.

Ingredients :

1. Potatoes -  4 medium sized
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Cumin seeds - 1 tsp
5. Curry leaves - 1 tbsp
6. Red chillies - 2 nos
7. Ginger garlic paste -1 tsp
8. Onion - 1 no
9. Turmeric powder - 1/4 tsp
10. Red chilly powder to taste
11. Corriander powder - 1 tsp
12. Cumin powder - 1/2 tsp
13. Salt to taste

Direction to cook :

1.   Boil the potatoes & dice them.  Heat oil in the pan, add mustard seeds, cumin seeds, red chillies, curry leaves and chopped onions.  Saute till tender.

2.   Add turmeric powder, ginger garlic paste and salt.  Saute.

3.   Add red chilly powder, corriander powder, cumin powder & little water.  Saute till cooked.

4.   Add the potatoes & saute.  If needed, garnish it with finely chopped corriander leaves.

Ready to serve.

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Spinach medhu vadai

Medhu vadai is the most popular snack prepared especially during festival seasons.  We can serve it with sambar and chutney or else with yoghurt.  By adding spinach to this dish, it makes little healthy.

Ingredients :

1. Chopped spinach - 1 cup
2. Urad dal - 1 cup
3. Onion - 1 no
4. Green chillies - 2 nos
5. Black peppercorns - 1/2 tsp
6. Coconut pcs - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Corriander leaves - 1 tsp
9. Ginger paste - 1/2 tsp
10. A pinch of hing
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Soak the urad dal for one hour & grind them without adding water.

2.   To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3.   Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.  

Serve warm with sambar and chutney.

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Malai Chicken - Pakistani style

Rich & creamy malai chicken curry perfect to serve with rotis or rice :)

Ingredients :

1. Chicken - 1 kg
2. Onion - 1 no
3. Red chilly to taste
4. Cloves - 3 nos
5. Cardomom pods - 2 nos
6. Cinnamon stick - 1 pc
7. Bay leaf - 1 no
8. A bunch of cilantro leaves
9. Corrainder powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala powder - 1 tsp
12. Red chilli powder  to taste
13. Turmeric powder - 1/4 tsp
14. Tomato puree - 1/4 cup
15. Whipping cream (or milk ) - 1 cup
16. Ginger garlic paste - 1 tsp
17. Salt to taste
18. Oil as needed

Direction to cook :

1. Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown.
Add chopped onion, fry for a few minutes. Add ginger paste and garlic paste & fry.
Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red chilli powder, coriander powder, cumin powder, and turmeric powder, mix
Add 1 glass of water, mix and cover on low heat, cook for about 20 minutes or until chicken is almost done.
Add tomato puree, mix and continue cooking on low heat until chicken is well done.
Finally add the whipping cream and cook for another few minutes. Add garam masala and coriander leaves, cook for another couple minutes and remove from heat.

Serve with roti or rice.

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Hot & spicy raita - A perfect Dip

Raita the most popular south Indian dip can be made in different variations.  This is simple & easy way of making raita just with onion & tomato as the main ingredients.  Addition of grounded coconut spicy paste adds the flavour & taste simply delicious.  Perfect side dish for biryani & I served it with chicken biryani this weekend.

Ingredients :

1. Curd - 1 cup
2. Onion - 1 no (Finely chopped)
3. Tomato - 1/2 no (chopped)
4. Mint leaves - 1/4 cup ( Finely chopped)
5. Corriander leaves - 1 tbsp (Finely chopped)
6. Grated Coconut - 2 tbsp
7. Green chillies to spice
8. Cumin seeds - 1 tsp
9. Chaat masala to sprinkle
10. Salt to taste

Direction to cook :

1.   Grind together the coconut, cumin seeds & green chillies.

2.   Combine all the ingredients together along with the grounded masala.  Adjust the salt to taste.

Sprinkle the chaat masala & serve it with biryani.

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Avial

Avial is the most popular kerala dish prepared with lotz of vegetables & coconut oil which adds flavour to the dish.  Healthy way of adding vegetables in the daily routine.  Tangy & creamy taste perfect with vathakuzhambu & adai.

Ingredients :

1. Coconut oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 tbsp
5. Grated coconut - 1/4 cup
6. Green chillies - 3 to 4 nos
7. Sour curd - 1/4 cup
8. Vegetables (Carrot, beans, yam, brinjal, cucumber, peas, pumpkin, drumstick, elephants foot, raw banana) - 1 cup
9. Turmeric powder - 1/4 tsp
10. Salt to taste

Direction to cook :

1.   Cook the vegetables & keep aside.

2.   Grind the grated coconut with green chillies & cumin seeds.  Keep aside.

3.   Heat oil in the pan, add mustard seeds & curry leaves.  Add the boiled vegetables & saute.

4.   Add the grounded paste, turmeric powder & sour curd.  Cover & cook over low flame.

Serve with rice or adai.

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Ajwain Chicken curry

South Indian dishes is something hot & spicy.  Ajwain chicken curry is most exotic dish taste good with rice , rotis & naans as well.  When I want to try out some new chicken dishes, I blindly follow the sanjeev kapoor's recipe.  Flavour of ajwain brings unique taste to this dish & we just loved it with rice :)

Ingredients :

1. Chicken - 800 gms
2. Oil - 4 tbsp
3. Coconut, scrapped - 1 cup
4. Garlic - 4 to 6 pods
5. Turmeric powder - 1/2 tsp
6. Onion - 2 nos
7. Salt to taste
8. Tamarind pulp - 1 tbsp
9. Nutmeg grated - 1/4 tsp
10. Corriander leaves for garnishing

Dry Roast the below ingredients :

1. Red chillies - 4 nos
2. Cumin seeds - 1 tsp
3. Corriander seeds - 1 1/2 tbsp
4. Black peppercorns - 10 nos
5. Fennel seeds - 1 tsp
6. Ajwain - 1 tsp
7. Poppy seeds - 2 tbsp
8. Cloves - 6 nos
9. Cinnamon - 2 stick
10. Star anise - 4 nos

Direction to cook :

1.   Lightly brown the scrapped coconut & grind it along with the garlic pods and the roasted ingredients.

2.   Heat oil in the frying pan, add onions & saute till tender.  Add chicken pieces & saute.

3.   Add the grounded coconut paste, turmeric powder, tamarind pulp & cook till done.

4.   Finally, add nutmeg powder & finely chopped corriander leaves.

Serve warm with rice or rotis.

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Chickpeas Sundal

Different varieties of sundals are normally prepared during navarathiri season.  Any kind of bean seeds can be used though chickpeas is most commonly preferred.  Very rich in protein, fiber & perfect for hungry kids returning from school.  I like to add some cut raw mangos during the season.  It taste simply delicious!!!

Ingredients :

1. Chick peas - 1 cup
2. Turmeric powder - 1/4 tsp
3. Ghee - 1 tbsp (or oil)
4. Mustard seeds - 1 tsp
5. Urad dal - 1/2 tsp
6. A pinch of hing
7. Cumin seeds - 1/2 tsp
8. Curry leaves - 1 tbsp
9. Red chillies - 4 to 5 nos
10. Onion - 1/2 no
11. Chilly powder - 1/4 tsp (optional)
12. Coconut (cut into tiny pieces) - 1/4 cup
13. Salt to taste

Direction to Cook :

1.   Wash & soak the chick peas, overnight.  Pressure cook the soaked chick peas in the salted water till done.

2.   Heat ghee/oil in the pan, add mustard seeds, urad dal, hing, cumin seeds, curry leaves, red chillies and finely chopped onion.  Saute till tender.

3.   Add turmeric powder & chilly powder.  Saute for 2 more mins.

4.   Drain the water from the cooked chick peas & add it to the onion mixture.

5.   Finally, add the coconut pieces.  Stir for 3 more mins on medium flame.  Adjust the salt.

Ready to serve.

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Chicken puff

Mcrennett is my favourite bakery till now  for its chicken & egg puffs.  I made this spicy chicken puff with the puff pastry sheets available in stores.  Perfect for evening snacks & my son just loved this.  Brushing egg over the puff will make it crispy & shiny.  Nobody can believe its homemade, it taste delicious :)

Ingredients :

1. Puff pastry sheet
2. Oil -  1 tsp
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Boneless chicken - 250 gms
6. Onion - 1 no
7. Chilly powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Corriander powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala - 1/2 tsp
12. Salt to taste
13. Corriander leaves
14. Egg - 1 no

Direction to cook :

£   Heat oil in the pan,  add the seasonings & finely chopped onions.

£   Add turmeric powder, chilly powder, corriander powder & shredded chicken (or cut them in tiny pieces).

£   Once chicken is cooked, add cumin powder & garam masala.  Cook for 5 more mins & sprinkle some finely chopped corriander leaves.  Allow it to cool.

£   Break the eggs & beat them.  Keep aside.

£   Cut the pastry sheets to the desired shapes like circle / rectangle / triangle / square.   Stuff the chicken mixture & brush the edges with egg and seal them.

£   Finally, brush the egg over the puff on either side & bake them as per the instructions given.  I baked it at 200 C for 10 to 12 mins.

Serve warm.

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Aval / Poha mixture

 Yesterday, my man came little early from work & that was the biggest surprise in this year beginning.  He asked me for something spicy & crispy snack along with tea.  Immediately, I started turning my cooking diary & finally ended up in making this crispy & spick aval mixture.  It just took 15 mins to make & it was the best evening yesterday :)

Ingredients :

1. Thin Aval / Poha - 1 1/2 cup
2. Cumin seeds - 1 tsp
3. Channa dal - 1 tsp
4. Green chillies - 5 to 6 nos
5. Chilly powder - 1/4 tsp (optional)
6. Curry leaves - 1 tbsp
7. Fried groundnut - 1 tbsp
8. Fried cahewnuts
9. Fried chana dal / Pottukadalai - 1 tbsp
10. Oil - 1 1/2 tsp
11. Coconut grated / Dessicated coconut powder - 1 tsp

Direction to cook :

#   Heat oil in the frying pan, add cumin seeds, channa dal, green chillies & curry leaves.

#   Then add fried chana dal & aval.  Fry till crispy.

#   Finally add the remaining ingredients & fry for 2 mins on low flame. (dont roast too much)

Store it in airtight container.

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Palak (spinach) keerai kulambu

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Keera kulambu is the healthy south Indian dish served with rice. Keerai is cooked with dal & Indian seasonings. Addition of vadagam & ghee will enrich the taste and flavour of the dish. This taste great with potato fry. Any type of keerai (leaf) can be used to make this dish. This is the best way of serving the keerai for the healthy life.

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Ingredients :

1. Spinach (palak keerai) - 1/2 cup
2. Oil - 1 tbsp
3. Red chillies - 3 to 4 nos
4. Cumin seeds - 1 tsp
5. Mustard seeds - 1 tsp
6. Urad dal - 1 tsp
7. Curry leaves - 1 tbsp
8. A pinch of hing
9. Garlic pods - 4 to 5 nos
10. Vadagam - 1 tsp (optional)
11. Toor dhal - 1/2 cup
12. Onion -1 no (finely chopped)
13. Tomato -1 no (Finely chopped)
14. Turmeric powder - 1/4 tsp
15. Tamarind paste - 1/4 tsp
16. Salt to taste
17. Ghee - 1 tsp

Directions to cook :

# Pressure cook the toor dal. Keep aside.

# Clean & finely chop the spinach.

# Heat oil in the pan, add cumin seeds, urad dal, mustard seeds, red chillies, hing, curry leaves & garlic pods.

# Once splutter, add the onions & saute. Add the finely chopped tomatoes & saute for 4 min.

# Add the finely chopped spinach & saute for 3 min.

# Add the cooked dal & enough salt and water. Cover and cook until done.

# Meanwhile, heat ghee in the small pan & fry the vadagam. Add it to the kulambu.

Serve with rice.

NOTE :

Those who don't have vadagam, just add the ghee finally.

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Jeera rice (Cumin seed rice)

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Cumin seeds are a very good source of Iron and Manganese and aids in effective digestion. Its anti-carcinogenic properties protects against cancer and supports the liver in detoxifying process.At times, I woke up little late in the mornings & predominately jeera rice would be our lunch menu. Simple & easy to prepare, but taste awesome.

Ingredients :

1. Basmati rice - 1 3/4 cups
2. Cumin seeds - 3 1/2 tsp
3. Bay leaf - 2 no
4. Cinnamon - 2 stick
5. Cardamom - 3 nos
6. Ghee - 1 tbsp
7. Green chillies (optional)
8. Green peas - 1 tbsp (optional)
9. Water - 2 1/4 cups
10. Salt to taste

Directions to cook :

£ Wash the rice & soak for 1/2 hr.

£ Heat ghee in the pan, add cumin seeds, bay leaf, cinnamon & cardomom.

£ When the seasonings sizzles add the green peas, green chillies & the rice and fry for 3 mins.

£ Add the water & salt. Cover and cook.

Serve them warm.

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