Masala vadai

Ingredients

1 cup chana dal

1 medium size onion(finely chopped)

1 tsp fennel seeds

5 garlic cloves(cut length wise)

20 curry leaves

2 red chilli

rock salt required

cooking oil(for deep frying )

Method

Wash dal and soak in enough water for 3 hours or over night.

Strain water from dal.

Pulse red chilli and rock salt.

Next add dal and pulse coarse(don't fine paste the mixture).

Transfer it into a bowl and add remaining ingredients.

Heat oil in wide pan.

Make dal into balls and shape it.

Deep fry on medium heat until vada turns golden brown in colour.

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RAGI DOSA-ONION CHUTNEY

Ragi dosa

1 cup white urad dal

1 cup ragi flour

1 cup butter milk

1 cup curry leaves

1 tsp cumin seeds

salt to taste

Method

Wash and soak urad dal for 2hours in 2 cup of water.

Drain excess water and grind it into smooth paste.

Add ragi flour, cumin seeds, curry leaves, butter milk and salt to the urad dal batter.

Mix without any lumps and allow the dough to ferment.

Once fermented pour(just spred over the pan) one scoop of dosa batter on hot flat pan and add some oil around dosa to cook.

Tasty ragi dosa is ready now.

Onion chutney

2 big red onions(roughly chopped)

2 tomatoes(roughly chopped)

2 red chilly

1 inch tamarind

3 garlic cloves

salt to taste

2 tbsp. gingelly oil

10 curry leaves

1 tsp asafoetida powder

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp jiggery Powder

Method

Grind onion, tomato, red chilly, tamarind, garlic clove and salt into fine paste.

Heat oil in pan add mustard seeds.

Add curry leaves, asafoetida  powder, grind paste and turmeric powder.

Check for salt and close cook on low flame.

Once the oil floats on top of chutney add jaggery powder and put off the flame.

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Chole bhatura

For Bhatura

1 cup all purpose flour

1 tsp sugar

2 tbsp. rava (semolina)

plain yogurt to mix the flour

salt to taste

Extra flour for dusting the dough while rolling flat

Method

Mix the flour into dough with salt, sugar, rava and curd.

Make a soft dough and rest it for at least an hour.

Heat oil in a big deep pan.

divide the dough into 3 equal parts.

Roll it flat into big circle and deep fry the dough.

Tasty bhatura is ready to serve.

Chole Masala-Ingredients

1 cup chickpea

1 medium sized onion(finely chopped)

1 tomato (finely chopped)

1 tsp ginger garlic paste

10 curry leaves

1 tbsp. cooking oil

1 tsp mustard

1 tsp fennel seeds

1 tsp gram masala

2 tsp red chilli powder

1 tsp coriander powder

2 inch fresh ginger julienne

2 tsp  chopped coriander leaves.

Method

Soak chick pea for 5 to 8 hours with 2 cups of water.

Cook the chickpea and drain the excess water(save some of this water).

Heat oil in a pan add mustard seeds, fennel seeds and curry leaves.

Once the mustard splatters add onion and cook until it becomes translucent.

Next add tomato and turmeric powder.

Once the tomato cooked completely oil floats up the gravy.

Now add ginger garlic paste and fry until the raw smell goes.

Keep heat low and add chilli powder, coriander powder and cooked chickpea.

Add salt fry further 5 minutes and add some water (use saved water from cooking the chickpea).

Close the pan  and allow the gravy to boil for further 5 minutes.

Put off the flame add garam masala ,coriander leaves and ginger julienne.

Serve hot with bhatura.

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Cauliflower fry

Ingredients

1 big cauliflower

1 lemon or lime juice

2 tbsp. red chilli powder

1 tsp garam masala powder

1 tsp minced garlic

10 curry leaves

3 tbsp. gram flour

1 tbsp. corn flour

salt for taste

oil for deep frying.

Method

Cut the cauliflower into pieces and immerse them in water and 1 tbsp turmeric powder for 10 minutes.

Drain the water and add all other  ingredients except oil .

Mix well

Let it sit for at least 30 minutes.

Heat oil in deep frying pan.

Deep fry in batches.

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Mushroom Pepper Fry

Mushroom pepper fry

Ingredients

500gms of button mushroom

1 medium sized onion

10 curry leaves

1 tsp cumin seeds

1 tbsp  pepper corns

1 tsp turmeric powder

2 tsp cooking oil

salt to taste

Preparation

Cut onions and mushroom into cubes.

Powder cumin seeds and pepper corns.

Method

Heat oil in pan.

Add onions and curry leaves.

Sauté until the onion is translucent and add the mushrooms.

Next add salt, turmeric powder and close cook the mushrooms on low flame(no need to add water).

Once the mushrooms are cooked add cumin and pepper powder.

Add some more fresh curry leaves and serve.

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Birds nest Eggs

Birds Nest

Ingredients

4 boiled eggs

2 medium sized potatoes cooked

6 bread pieces

1 tsp grounded pepper

salt to taste

oil for deep frying

2 tbsp. plain flour

Method

Crum the breads and mash the potatoes without any lumps.

(save some bread crumbs  for dusting)

Mix both together with salt and pepper.

Dust the eggs with plain flour.

Roll the crumb mix into flat and stuff the egg inside the mix(as shown on the picture)

Next roll the egg in bread crumbs

Deep fry the stuffed egg.

serve with mayonnaise and salad.

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Chicken Gravy

Chicken gravy

Ingredients

500gms of chicken diced(without bones)

2 onions(chop finely)

2 tomatoes chopped

1 tbsp. ginger garlic paste

10 curry leaves

1 tsp turmeric powder

salt to taste

1 tbsp. gingelly oil(or any cooking oil)

For masala powder

3 red chillies

2 clove

2 cardamom

2 inch cinnamon stick

2 tbsp. coriander seeds

1 tsp poppy seeds

6 cashew nuts

(fine powder all the ingredients)

For garnishing

chopped coriander leaves

fresh curry leaves

Method

Heat oil in a heavy bottom pan

Fry onion and curry leaves until translucent

Add tomato and turmeric powder

Once the tomato is cooked add ginger garlic paste

Fry until the raw smell goes next add the chicken and the masala powder.

Sprinkle some water and add

Close cook on medium flame don't add any more water.

Once the chicken is cooked garnish with coriander and curry leaves.

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Juicy chicken fry

Chicken Fry 

 

For Marination

1/2 kg diced breast piece

1/2 cup plain yogurt

1 tsp turmeric powder

1 tbsp red chilly powder

1/2 tbsp coriander powder

1/2 lemon juice

2 tbsp of beaten egg 

salt to taste

oil to deep fry

For Seasoning

1 tsp organic coconut oil

1 tbsp plain yogurt

2 green chilies chopped  

1 tsp cumin seeds

10 curry leaves

1/2 lemon juice to squeeze over the fried chicken. 

Method

Mix chicken with all other ingredients.

Marinate the chicken for 2 to 3 hours in the fridge.

Deep fry the chicken until golden brown.

Keep the fried chicken on kitchen towel.

In another pan add coconut oil.

Add cumin seeds, curry leaves,green chilies.

Keep the flame on high add yogurt and chicken.

Fry for a second and switch off the flame.

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Savory muffin

Vegetable Muffin

 Ingredient

1  onion

1 zucchini

1 carrot

1/2 cup peas

1 cup baby spinach

3 eggs

1 cup plain flour

1/2 cup cooking oil

200 gm of salmon chopped

1/2 tsp salt

1 tsp grounded fresh pepper

Method

Grate onion,carrot and zucchini.

Mix all other ingredients together.

Bake for 30 minutes on 180degree centigrade.

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Lemon pickle

South Indian Lemon Pickle

Ingredients

10 Lemons 

2 lemon's juice 

Rock salt 10tbsp 

4 tbsp red chilli powder 

1 tbsp mustard 

1 tbsp fenugreek seeds 

1 tbsp asafoetida powder 

10 tbsp gingelly oil 

Method

Cut lemons into 6 pieces and discard the seeds.

In a glass bottle add 1 chopped lemon and 1 tbsp of salt.

Follow this process of 1 lemon and salt layer for remaining lemons.

At last add 2 lemon's juice on top and seal tightly.

Let  the bottle in sun for atleat 10 to 15 days.

In hot pan fry fenugreek seeds and asafoetida.

Once the mixture is cooled powder it.

Heat oil in pan add mustard seeds and allow to pop. 

Next add marinated lemon and chilli powder.

Heat lemons for  5 minutes,add the powder and switch off the flame.

Mix and  allow to cool completely in the same pan.

Store in a sterilized glass jar.

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Goat Gravy-muton varuval

 

Ingredients

2 cups of shallots or 4 big onions 

10 curry leaves

2 inch cinnamon stick

2 cardamon seeds

3 cloves

3 garlic cloves

2 inch ginger

1 tsp turmeric powder

2 tbsp chilly powder

3 tbsp coriander powder

2 tbsp cooking oil

salt to taste

1/2 cup coconut milk(optional) 

1 kg goat 

Method

Heat 1 tbsp oil in a pan.

Add onion, cinnamon, cardamon, curry leaves, ginger and garlic.

Cook on low flame until onion becomes transparent.

Now add turmeric, coriander, and chilly powder.

Put off the flame and allow the mixture to cool completely.

Once the mixture is cooled grind it into fine paste by adding some water.

In separate pan or Presser cooker add 1tbsp oil and goat.

Add some turmeric powder and fry further 5 minutes.

Add the onion paste and salt.

Mix thoroughly and allow the goat to cook. 

Once the goat is cooked add coconut milk and cook for further 5 minutes.

Garnish with coriander leaves and curry leaves.

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Vegetable fish curry

 

Ingredients

1 kg Salmon boneless( or Basa fillets)

1 large potato

2 medium size carrots

5 string beans

1 medium size sweet potato

 1 cup peas

1 medium size eggplant

3 tbsp grated ginger(remove skin)

1 tbsp cooking oil

1 tsp red chilly powder

2 tbsp coriander powder

2 cups of coconut milk

salt to taste

 

Peel potato skin and dice the vegetables.

Method

Heat oil and add all vegetables.

Open cook for couple of minutes.

Next add ginger, chilly powder and coriander powder.

Fry for 2 minutes and add 1/2 cup water.

Close the pan and allow the vegetables to cook completely.

Then add coconut milk and fish.

Close the pan and cook further until the fish is tender.

Serve hot with cooked  basmathi rice

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Aloo Paratha -Roti with potato stuffing

Ingredients

2 cups of wheat flour

2 tsp cooking oil

Salt to taste

water to knead the dough.

Extra wheat flour to flat the dough.

For stuffing

5 Cooked potatoes -medium size(peel off the skin)

5 green chilies finely chopped

1 tbsp coriander powder

5 garlic cloves(grate it)

1 tsp salt

2 tbsp of finely chopped coriander leaves.

Butter to fry the roties.

Method

Knead the wheat flour with salt, oil  and water.

Keep the dough aside.

Mash the potato nicely without any lumps.

Add the remaining stuffing ingredient and combine.

Take small ball of wheat dough flat it and keep some potato filling.

Fold it as shown in the picture.

flat it again and fry it with enough amount of butter on hot pan.

Serve it with mango pickle or curd.

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