Dragon chicken (restaurant style dragon chicken)

      Dragon chicken is a Indo-Chinese dish. I think they got the name because of the real dragon chicken whose foot are red and this dish is also rich red color.(today I didn’t add any artificial food color for that red color).They go well as side dish for egg fried rice or chicken noodles. When the chicken is fried and cooked in right temperature ,the chicken dish will be crispy and the chicken inside will be juicy. The chicken can be marinated earlier and fried and sautéed when guest over or party.

Ingredients:

Marination:

Chicken - 1/2 kg( 1.10 lb)

Egg- 1

Black pepper- 1/2 tsp

Salt- as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Maida/all purpose flour- 3 tbsp

Corn flour-3 tbsp

Dragon chicken preparation:

Oil- 2 tsp

Ginger- 2 tbsp(2” peice)

Garlic-2 tbsp(3 big cloves)

Red chili- 5

Cashew-10

Capsicum/bell peppers-1 cup sliced(different colors)

Onion-1/2 sliced

White pepper- 1 tsp

Salt-as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Chili sauce- 1 tbsp

Water- 1 tbsp & 1/2 cup

Corn flour slurry- 2 tbsp water & 1 tsp corn flour/corn starch

Green onion

Recipe :

1. In a bowl,add thin striped chicken ( breast peice preferred), along to that add 1 egg ,followed by pepper and salt. Followed by vinegar and soya sauce. Mix all the wet ingredients with chicken and then add maida/all purpose flour and corn flour. No need to add any water. Just egg moisture is enough to coat the chicken. Cover and marinate the chicken for 30 minutes( vinegar helps the chicken to be tender ).

2. After 30 minutes, using a fork ,drop the marinated chicken one by one into medium hot oil( very hot oil make chicken turn hard and rubbery inside).cook for 5-6 minutes in medium flame till the outer layer is crispy and inside should be juicy.

3. For dragon chicken preparation, in a skillet add oil and add chopped garlic,ginger, red chili and cashew . Sauté for few minutes and add capsicum/bell pepper and sliced onion. Cook till the capsicum is half cooked.(half cooked capsicum/bell peppers give nice crunch to the dish).

4. Once the capsicum/bell pepper cooked, add white pepper(add black pepper if not available), salt,vinegar,soya sauce and chili sauce. Sprinkle some 1 tbsp water and mix the sauce with vegetables.Finally add fried chicken,1/2 cup water and sauté for just 2 minute in high flame to coat the sauce on chicken and chicken shouldn’t  lose its crunchiness. Garnish with green onion and serve with chicken fried rice,egg fried rice and chicken noodles.

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Kat vada in Tamil

 Kat vada is a Maharashtra traditional recipe. Potato vada is served on a masala gravy. Traditionally it is served with a slice of bread on side. The gravy is called kat ,which is hot and spicy which goes well with potato vada. For a rainy day, this kat vada is a perfect snack with hot tea and also can be served as breakfast along with bread .

Kat masala:

Oil - 1 tbsp

Big onion - 1 chopped

Copra coconut - 1/4 cup

Ginger - 2 inch piece

Garlic -3

Poppy seed- 1 tsp

Jeera- 1 tsp

Coriander seed- 1 tbsp

Cinnamon -  1 piece

Cardamom-2

Black stone flower- small piece

Star anise- 1

Black pepper -10-15

Cloves - 4-5

Tomato- 1 big 

Kat gravy:

Oil- 4 tbsp

Asafetida-  1/8 th tsp

Turmeric -1/4 tsp

Kashmiri red chili powder-1 tbsp

Grinder gravy

Salt- as required

Water- 4 cup

Potato filling:

Oil- 1 tbsp

Onion-1

Curry leaf- few sprigs

Crushed garlic,ginger,green chili- 1 tbsp

Turmeric - 1/2 tsp

Salt- as per taste

Boiled potato -3

Cilantro - few chopped

Vada batter:

Besan/kadala maavu- 2 cup

Rice flour- 2 tbsp

Asafetida- a pinch

Turmeric- 1/4 tsp

Salt- as per taste

Baking soda- a pinch

Water- 1-2 cup

Recipe:

Step 1.Masala for gravy preparation:

   1. In a kadai,add oil followed by chopped onion,chopped ginger and garlic.Add all the ingredients under masala preparation and sauté in low flame for few minutes and grind it with little water to thick paste.

Step 2:Gravy preparation:

   1. In kadai,add oil(usually for this gravy more oil is used to cook the gravy) and add turmeric,kashmiri chili powder and grinder gravy. 

   2. once the gravy is well cooked and oil separates out,add enough salt and add water to the gravy ,bring to boil.

   3. Cover and cook for 10-15 minutes.

   4. After 15 minutes, once oil floats on top .switch off the flame.(The longer the gravy sits on counter,the taste of the gravy will more good)( so prepare this gravy 1 or 2 hrs before serving).

Step 3: Potato filling for vada

  1. In a kadai,add oil,mustard,jeera,asafedita,chopped curry leafs,crushed ginger,garlic and green chili.once the raw smell of ginger n garlic, add turmeric and salt.Finally add boiled and smashed potato followed by chopped coriander leafs. Sauté for 2-3 minutes and transfer to a bowl to cool down.

Step4 : Vada batter preparation 

   1. In a bowl,add besan,rice flour,salt,asafetida,turmeric for color ,mix well and then slowly add water to the mix. Prepare a semi thick batter which will coat the potato filling for potato vada.(Baking soda is added for plush and crispy vada)

Step 5: Potato vada preparation 

    1. Take small portion of potato filling and flatten it.Dip it in vada batter and place it hot oil. Fry both side till golden brown and crispy.

Step 6: Serving kat vada

    On a plate, pour the kat(gravy) and place two potato vada on top. Garnish with chopped onion,coriander leaves and sev. 

 

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Chettinad baby potato dum biryani in tamil

 Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masala. In this video, I prepared fresh chettinad masala and cooked chettinad baby potato masala roast and layered with cooked rice and prepared dum biryani. This is my way of cooking chettinad dum biryani. I also prepared cucumber and carrot raita which go well along with this style of dum biryani. This is can be served like dum biryani style or mixed all together and served as regular biryani.

Ingredients 

Chettinad masala:

Jeera/சீரகம்  - 2 tsp

Coriander seed/தனியா - 1 tsp

Fennel seed/ சோம்பு - 2 tsp

Black pepper/ மிளகு - 2 tsp

Red chili/அவர் மிளகாய் - 6

Black stone flower/கல்பாசி - small

Cinnamon/பட்டை- 2 

Cloves/இலவங்கம்- 5

Cardamom/ஏலக்காய் - 2

Curry leaves /கருவாப்பிலை-  2 sprigs

Rice preparation:

Water - 10 cup

Salt- 1 tsp

Cinnamon/பட்டை- 1

Cardamom/ ஏலக்காய் - 2

Jeera/சீரகம்- 1 tsp

Basmati rice/பாஸ்மதி அரிசி- 3 cup

Chettinad baby potato masala roast:

Oil/எண்ணெய் - 3 tbsp

Urad dhal/உளுத்தம் பருப்பு - 1 tsp

Curry leaves/கருவாப்பிலை - 2 sprigs/few

Big onion/பெரிய வெங்காயம் - 2

Green chili/பச்சை மிளகாய்-1

Ginger & garlic/இஞ்சி பூண்டு - 5  garlic & 2” ginger ( crushed)or 2 tbsp ginger garlic paste

Salt /உப்பு - as required

Tomato/தக்காளி - 2

Grounded masala/அரைத்த மசாலா- 1 bowl( grounded masala is enough for 3 cup rice biryani)

Coriander powder/தனியா தூள் - 1 1/2 tsp

Chili powder/மிளகாய் தூள்- 1 tsp

Turmeric powder/மஞ்சள் தூள்- 1/2 tsp

Curd/தயிர் - 1/2 cup

Coriander leaves/கொத்தமல்லி- .chopped

Mint/புதினா - chopped (optional)

Raita:

Curd - 2 cup

Salt - as required

Cucumber and carrot- finally chopped 1 cup

Oil- 1 tbsp

Mustard - 1/4 tsp

Urad dhal- 1/2 tsp 

Curry leaves- few sprig

Red chili- 2

Cilantro- few chopped

Recipe:

* chopped big onion in fine pieces.

* chop tomato and slit green chili.

Step 1:  chettinad masala preparation 

Fry the ingredients under masala preparation in low flame till the aroma of the masala arise. Cool down and grind to fine powder.

Step 2: Roast baby potatoes.

    1. In a skillet,add oil ,followed by chili powder,turmeric powder and grinder masala. Add boiled potato to it and roast it till golden brown.

Step 3. Biryani rice preparation 

   1. In a pan,add water and bring to boil. Add cinnamon,cardamom,jeera and salt. Once it boiled for few minutes ,add 30 minutes soaked basmati rice. Cook till the rice is 75% cooked. 

   2. Once cooked ,drain and spread it in a wide plate .

Step 4.Chettinad baby potato masala roast preparation :

    1. In a wide kadai, add 3 tbsp oil, once it is hot add urad dhal and curry leaves. The curry leaves should splatter and the aroma should mix in oil,which gives unique flavor to this biryani.

  2. Once curry leaf splatter, add finely chopped onion, followed by crushed ginger and garlic. Sauté for few minutes.

   3. Add slit  green chili,chopped tomatoes and followed by chili powder,turmeric powder and coriander powder,grounded masala. Sauté till the tomato is mushy and masala is well cooked.( grounded masala is perfect for 3 cup biryani rice preparation).Add 1/2 cup curd to the masala and cook for 2 minutes.

  4. Once oil separates from masala(oil separation is indication of cooked masala), add masala roasted baby potatoes.( without roasting baby potato in masala, I felt the potato taste bland in biryani).cover and cook for 5-6 minutes,till the potato is well coated and masala cooks.

5. After 5 minutes, add coriander leaves and mix well. Let it rest.

Step 5 : Dum biryani preparation 

    1. Place dosa tawa on stove and place thick bottom pan on top and spread 1/2 portion of potato masala and followed by half cooked rice and layered again with baby potato masala and rice. Finally garnish with coriander leaves and mint(optional).

    2. Cover it with plate and place heavy item on top and keep it in low flame and cook for 20 minutes in dum.(heavy item on top helps the pressure inside pan stay inside and helps to cook the rice and masala in dum setting)

    3. After 20 minutes,remove the heavy items and open the plate. Slowly mix the rice and masala. Transfer it to plate.serve it with cucumber and carrot raita.

Raita:

   1. In a bowl,add thick curd and add salt, followed by chopped cucumber and carrot. Mix it.

   2. For tadka, in a small skillet add oil,mustard,urad dhal,curry leaves,red chili and hing. Sauté and mix it with raita.

  3. Finally add chopped coriander leaves , mix and serve with yummy dum biryani.

  

 

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Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை

 Vegetable crepe is combination of Indian filling and   France crepe. Generally it prepared either sweet or savory. The filling is differed. Sweet version are filled with banana,sugar or drizzled with honey. Today, I have made savory one filled with vegetables,paneerand cheese mixed with Indian spices. It can be served for breakfast or filling evening snack. The crepe alone can be served as it is. The outer layer of crepe will be soft because of all purpose flour  and inside cheesy with vegetables.

Ingredients:

Crepe batter:

All purpose flour/maida- 1 cup

Milk - 1 cup

Water -  1 cup

Egg - 1 (add 1/2 cup yogurt for egg alternative)

Chili flake - 1 tsp

Cilantro- Chopped

Butter- 1 tbsp melted

Stuffing:

Garlic- 3 chopped

Green chili-1 finely chopped

 onion- 1 

Green capsicum/ green peppers- 1 

Carrot- 1

Potato- 1

Paneer- grated 1 cup

Cheese- 1 cup

Salt - required

Chili powder-1/2 tsp

Jeera/cumin powder -1/2 tsp

Chaat masala- 1/2 tsp

Ketchup - 1 tbsp

Cilantro - few

Recipe:

* slice onion,green pepper,carrot.

*Boil potato and grate to avoid lumps.

* Grate paneer and cheese.

1. Crepe preparation:

1. In bowl ,add all ingredients under crepe preparation and mix well.( The batter should not be thin nor thick.The batter should be right consistency to pour the batter and easy to fold while stuffing)

2. In a skillet, apply oil and pour batter, prepare a thin crepe. ( don’t have to be crispy). Once it is cooked,before it turn crispy,remove and save it in a plate.

2.Crepe filling preparation:

  1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.

  2. Once onion sauted well, add carrot,capsicum,potato and paneer. Once sauté for few minutes,add spices and cook for 2-3 minutes till raw smells fades. 

  3. Add ketchup and cilantro. Mix well and transfer to a bowl.

  4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.

3.Crepe stuffing.

   1. Mix all purpose flour/maida with water in a bowl to seal the crepe.

    2. Place prepared filling on top of crepe and seal on four side with batter prepared with maida/all purpose flour. (Cheese lovers can add shredded cheese on top of the filling for extra cheese ness)

4.Crispy crepe preparation:

   1. In a skillet,add oil or butter and cook the stuffed crepe till outer layer is crispy and brown. Also, inside the cheese melts.( Butter gives extra cripsiness to the crepe).

Note:

* Crepe alone can be served as it is as savory crepe.

* Stuffing and spices can be altered according to individual preferences.

* Instead of Indian spices, can add Italian seasoning  and chili flakes for filling.

*  Use 1/2 cup yogurt/curd for vegetarian instead of egg.

  

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Salem norukkal

Norukkal Mix, another snack which is served by pounding murukku mixed with chutney, groundnut, coconut-oil and chopped tomatoes. Like bhelpuri, all ingredients are added to a deep bowl , mixed well and served. The crispness of murukku and thattai will be softened by adding the sauce and veggies which helps anyone to eat it without any difficulties.

Norukkal:

Thattai- 6

Mururkku-5

Big onion - 2 tbsp

Tomato- 2 tbsp

Coriander and mint leaves - 3 tbsp

Roasted peanut - 2 tbsp

Garlic soaked coconut oil - 1 tbsp

Veggies mix- shredded carrot,beetroot,sliced onion and mint leaves.

Salt- required

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

*Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

* Pound the murukku and thattai to very small pieces.

Step 1: veggie preparation

In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)

Step 2: Green chutney

1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step 4: Norukkal preparation 

1.In a deep bowl,add pounded murukku and thattai mix.To that add chopped onion,chopped tomato,chopped mint and coriander leaves,roasted peanut,garlic soaked coconut oil,veggie mix,spicy chutney and mint chutney. Mix all well together.

2. Add more chutney according to your taste. Serve on a plate,topped with chopped onion and crushed murukku mix.

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Paneer tikka tacos

        After coming to USA, I started to explore all type of cusines. One thing which is close to Indian food and taste is mexican. They serve tacos,burritos and quesadillas. My favorite is tacos (both soft and hard tacos). Tacos are made of corn or flour. They topped it with meat or beans also but with onion,sour cream,lettuce and spicy sauces which will satisfy our Indian taste buds. I like to create a indian version of it which can be eaten by any Indian food loving person. In Indian version, I choose roti, as it is prepared often in our homes. To get well with it, I made paneer tikka masala which is the apt combination for roti. To merge both together i applied mint yogurt chutney to give a kick to this dish.

Ingredients:

Paneer marination ingredients:

Paneer cubed - 150 gms 

Curd/yogurt - 1/2 cup

Coriander powder/தனியா தூள் - 1 tbsp

Kashmiri Chili powder / காஸ்மீரி மிளகாய் தூள் - 1 tsp

Salt /உப்பு - Required

Turmeric powder/ மஞ்சள் தூள் - little/சிறிது

Garam masala/கரம் மசாலா - 1 1/2 tsp

Jeera powder/ சீரக தூள் - 1 tsp

Mint yogurt chutney:

Mint/புதினா - 1 cup

Coriander leaves/கொத்தமல்லி தழை - 1 cup

Green chili/ பச்சை மிளகாய் - 1

Ginger/ இஞ்சி - 3 small pieces

Jeera powder/சீரக தூள் -1/4 tsp

Chaat masala/சாட் மசாலா - 1/4 tsp

Salt - as required

Water - little

Paneer tikka masala Ingredients:

Oil -2 tbsp

Jeera / சீரகம் - 1 tsp

Onion / வெங்காயம் - 1/2 finely chopped

Tomato/தக்காளி - 2 big

Ginger garlic paste/இஞ்சி பூண்டு விழுது- 1 tsp

Salt/உப்பு -as required

Chili powder - 1 1/2 tsp

Coriander powder/தனியா தூள் - 1 tsp 

Turmeric powder/மஞ்சள் தூள் - 1 tsp

Color capsicum - 1/2 cup

Big onion-1/2 cubed

Kasuri methi/உளர்ந்த வெந்தய இலை - 1 tsp

Garam masala - very little

Coriander leaves- few

Recipe:

Step 1 : Paneer marination:

1.Add all the ingredients under marination section,mix well and refrigerate for 2 hours.

Step 2: Mint yogurt chutney

1.Prepare hung curd by tying the regular curd in muslin or cotton cloth and hang it to drain all the water.

2.Grind the other ingredients in the mint chutney section and add it to hung curd .( Add little water if needed).

Step 3: Paneer tikka tacos preparation

1.In a kadai, add 2 tbsp oil and add jeera to splutter.

2.Then add finely chopped onion and to that add ginger garlic paste. After Sautéing  for few minutes,add grinded tomatoes to onion and cook till oil separates.

3.Once oil separates,add marinated paneer  ,capsicum and onion to the mix and cook for 7-8 minutes.

4.Finally add crushed kasuri methi,garam masala and coriander leaves. Mix and switch off flames.

Step 4: Prepare phulka/roti/chappathi

1. Prepare chappathi without oil and finally add oil on top .

Step 5: Final preparation 

1. Before serving,place chappathi on a plate,on top spread thick mint yogurt chutney( Else it will runny while eating). Place the paneer tikka tacos on top and finally place raw onion or vinegar soaked onion on top and garnish with coriander leaves and serve.

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Crispy corn on stick

  Crispy corn on stick is unique way of skewing the corn in a stick ,marinating it,frying and on top homemade masala powder is sprinkled with a daze of lemon. The corn on stick will be crispy and the masala will be spicy.so both together is a good combination when served . It is just a change from normal corn fries,it can also be fried without skewing and following other steps. The masala prepared can also use for French fries and other fried veggies to get that Indian flavor.

Ingredients:

Corn- 2

Corn flour - 2 tbsp

Rice flour - 2 tbsp

Pepper and salt - Required

Water - as per needed

Tooth pick - 20-30

Masala:

Chili powder:1 tbsp

Jeera powder: 1 tsp

Chat masala: 1 tsp

Amchor powder: 1 tsp

Pepper and salt- as required

Recipe

* Chop the corner part of corn a den cut it into tooth pick size pieces

* Choose the corn with big size corns.

* Prepare masala by adding all ingredients under masala and mix well.

1.After cutting to tooth pick size pieces,remove one row of corn so that it is easy to skew and remove from cob.

2.Pierce the tooth pick from top corn to bottom and using finger slightly move the corn from cob. It get removed easily. Do it remaining corn on cob.

3.In a pan,boil water and boil skewed corn for 5-6 minutes.

4.In a bowl,transfer the boiled corn and add rice flour,corn flour,pepper and salt.sprinkle little water,enough to coat the flour to corn.Freeze for 15 minutes.

5. Fry freezes corn skewer in oil till they are crispy and golden color.

6. Before serving,sprinkle the masala on top of plated fried corn and squeeze lemon on top for that extra tanginess.

Note:

*Freezing helps flour to set and coated on corn and when fried it won’t seperated.

* Can also toss masala and fried corn in a bowl and then served but squeeze lemon before serving else lemon will moisture the fried corn and loose his crispness.

* Can also use this masala for fried potatoes and any veggies.

3.

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Thattuvadai set in Tamil l Salem special l தட்டுவடை செட்

 Thattu vadai settu is a savory snack and popular street food, similar to chat, which originated in Salem and is now also available in Chennai. The sandwich consists of two crunchy thattai  with fillings such as crispy beetroot, carrot and other vegetables, with green and red chutney as toppings. There are sold as street food in and around Salem and karur. They make special small thattai for this recipe which can be eaten in one bite along with shredded veggies. The raw mint and coriander chutney along with spicy red chutney gives a unique taste when had with thattai and veggies.

Ingredients:

Thattai : 10-20 pieces

Carrot : 2

Beetroot : 1 big

Big onion : 1 small

Mint and coriander leaves: few chopped

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

* Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

Step 1: veggie preparation

In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)

Step 2: Green chutney

1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step4: assembling 

Before serving, apply green chutney in one thattai and red chutney in another thattai. In between,take good quantity of veggie mix and place it on green chutney applied thattai and on top place red chutney applied thattai. Likewise, prepare all thattai sets.Serve once prepared else thattai become soggy and veggies will be withered.

Note:

* Mix the veggie before serving else onion will make veggies soggy.

* The real taste is the raw flavor of mint and coriander chutney and raw veggies. Can also prepare sautéed mint and coriander chutney and use it ,but the unique taste will be a miss.

*  Choose small size thattai for this dish,so that we can have whole set in one go like pani puri.

*  Place lavish amount of carrot and beetroot veggies which give the crunch to the dish. The raw mint and coriander along with shredded veggies is so good.

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Puffed rice upma l uggani l பொரி உப்புமா

 Uggani  is served primarily as breakfast but generally eaten as a snack food too. It is spicy and is one of the ethnic and authentic dishes of Rayalaseema and Eastern Karnataka. They are served along with spicy mirchi bajji. They are more flavorful than regular upma. The flavor of chopped ginger,spicy green chili,roasted peanut,powdered gram powder and lemon,gives a unique taste which make this dish tasteful. This can be prepared quick if we have roasted peanut and roasted gram dhal powder in no time.

Ingredients 

Puffed rice - 3 cup (1 padi)

Oil-2 tbsp

Mustard,jeera and urad dhal - 1/4 tsp each

Green chili -2

Chopped ginger- 2 tsp( 2” piece)

Hing- 1/4 tsp

Curry leaves-few strands

Onion - 1 sliced

Tomato- 1 sliced

Salt - as required

Roasted peanut - 2 tbsp / 30 gms 

Chili powder -1/2 tsp

Turmeric powder -1/2 tsp

Roasted powdered gram  - 3 tbsp /45 grams

Coriander leaves- few chopped

Lemon- few tbsp

Recipe

*If roasted gram is not available, dry roast gram and powder it.

* wash the puffed rice in water to remove the dirt and make it moist.Drain well and keep aside.( don’t soak for long time)

1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.

2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)

3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.

4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).

5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.

6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi bajji.

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Iyengar bakery masala toast

  Iyengar bakery masala toast is very famous in Bangalore where it is snacked along with hot tea. The uniqueness in this dish is ,the carrot masala is applied on top of toast and served as it is. The sweetness of the bread and spicy tangy carrot masala is perfect combination. The carrot is flavored with chili powder,cumin powder and lemon juice,so the bland taste of carrot is enhanced by the addition. The color of carrot,capsicum and cilantro attracts everyone to taste it. 

Ingredients:

Mustard and jeera - 1/2 tsp

carrot : 1 cup

Capsicum : 1/2 medium size capsicum

Onion : 1 medium size onion

Tomato : 1 small

cilantro : few strands chopped

Garam masala : 1/4 tsp

chili powder : 1/2 tsp

cumin powder : 1/2 tsp

salt : as required

Butter : 2 tbsp

Bread : 4 slice

lemon : 2 tsp

Ketchup : 2 tbsp

oil - 1 tbsp

Recipe

*chop onion,tomato and capsicum in small pieces.

*Shred two carrots.

*Chop cilantro into fine pieces.

1.In a kadai,add 2 tsp of oil. once it is warm,add mustard and jeera to crackle.

2.Add finely chopped onion and saute it .( Add finely chopped green chili if you are preparing for adult). Dont burn it.

3. Add shredded carrot,saute for 1 minute(dont need to cook all the way through).Once half cooked, add chopped capsicum. If you like fully cooked capsicum,take time and cook but for this recipe the veggies should be half cooked to get that crunchy taste.

4.Finely add chopped tomato and cook till it is mushy and well combined with other ingredients.

5.Add all the powder,if needed sprinkle little water to avoid burning of masalas.

6.Cook in low flame(no need to cover).

7.Once the carrot,capsicum and tomato is cooked, add lavish amount of cilantro,ketchup and squeeze lemon on top and mix it.(Ketchup helps to bind all the ingredients)

8.Once the masala is ready.Toast the bread either in toaster or in a skillet with butter.(Butter gives that crunchy golden toast)

Note:

*Ketchup sweetness and Spiciness from chili powder, with sourness from lemon give a unique taste to this dish.

*Add more ketchup or tomato sauce,if the masala is crumbly and couldnt apply on toast.

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Kadala paruppu pudina thuvaiyal / channa dal mint chutney

                   Recently i was looking for something which is spicy and tasty one ,which go well with variety rice and tiffin items. I prepared this and used it in two ways. Semi liquid one for dosa and thuvaiyal type for variety rice.

Ingredients:

Chana dal - 1/2 cup
Onion - 1 big
Tomato - 2 big
Mint -1/2 cup
Coriander leaves - 1/4 cup
Coconut shredded - 1/2 cup
Red chilli - 2
Green chilli - 1
Red chilli powder - 1/2 tsp
Ginger - 1 " piece
Salt - as per taste
Oil - as per needed

Recipe:

* Chop onion ,tomato into small pieces.
* Chop pudina/mint and coriander leaves.
* Cut and crush ginger.
*Thaw shredded coconut ,if you are using frozen one.

1.In a kadai ,add 1 tbsp oil and add kadala paruppu and fry for 2 minutes.
2. Add crushed ginger,red chilli and green chilli.Add shredded coconut and cook till coconut is slighly brownish.
3. Next add onion and cook till onion turned translucent.
4..Next add tomato,mint/pudina and coriander leaves.Cover and cook for 7 more minutes in slow flame.Add red chilli powder and mix well.
5.Remove the lid and cook till the liquid from tomato is dried and the mix is bit dry.
6.Grind it without water when the mix cool down.
7.While serving with variety rice,serve as it is. If you are serving with idli or dosa,add little water and mix the thuvaiyal. Add tampering(oil,mustard,broken urad dal and curry leaves) to it.

Note:

*We can avoid pudina ,if you dont like its taste.
* Add tamarind,if you are packing it for travel.
* We can avoid red chilli but it gives that rich red color to the chutney.

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Leftover rice pakoda/pakora

                   On a rainy day,when you are feeling lazy to cook but like to have something crispy crunchy snack which is easy and very less time to prepare,this  pakoda is apt one. Very few ingredients and very simple recipe. 

Ingredients:
Leftover rice- 2 cup
Besan/kadala mavu - 4 tbsp
Big onion - 2 medium size
Chilli powder - 2  tsp
Coriander powder/ Thaniya powder - 1 1/2 tsp
Turmeric powder- 1/4 tsp
Salt - as per taste
Coriander leaves - 1/2 cup

Recipe:
* If the rice is so hard,sprinkle some water on top of the rice and microwave for 1 minute.
*Chop onion lengthwise.
1.In a mixing bowl,add all the ingredients .Mash the rice hard,so that rice mash well and mix with other ingredients.
2.Sprinkle some  water and mix to pakoda consistency.
3.Heat oil in kadai. Once hot,sprinkle the pakoda mix in hot oil.Turn it occasionally. Cook till the pakoda is brown and also onions are crispy.

Serve as it is or with hot & sweet sauce.

Note:
* Add more onion,which gives more taste to this pakoda.
* We can also add any leftover vegetables to this pakoda .

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Mutta bonda / Egg bonda

    When i prepared this snack in home, i remember my bangalore days. When i was staying in PG,near to it is a roadside snacks shop(I cant say it as a shop,it is just a 'thallu vandi') . On the way from office, me and my friend kavitha used to go to this shop once in awhile to get hot hot vada and bonda. I like the spicy chutney they serve on top of the bonda's . My favorite is mirchi bonda and egg bonda. I like the way they serve by cutting the bonda in pieces ,top it with spicy chutney,onion,shredded carrot and coriander leaves.Yum yum.... i am drooling.

Ingredients :

Boiled egg - 5
Besan / kadala mavu - 2 cup
Chili powder - 1 1/2 tsp
Ajwain - 1/2 tsp
Baking soda - a pinch
Turmeric powder - a pinch
Salt - as per taste

Garnishing:

Red onion - 1 small
Shredded carrot - 1/4 cup
Coriander leaves / cilantro - 4 tbsp
Spicy coconut chutney - 1/2 cup
Lemon juice - 2 tbsp

Recipe:

*Boil egg, peel the shell and keep it in plate.
*Finely chop red onion ,shred carrot and chop cilantro.Mix all in a bowl with very little salt.

1.In a bowl,take besan,chilli powder,salt,turmeric powder,baking soda and ajwain (little bit crushed in hand), Add water little by little and mix into thick batter.
2.Heat the oil in a deep pan . Once it is warm, dip the egg in besan batter and place slowly in oil.
3.Turn the bonda every now and then .Cook it till the bonda turn slightly brown. Remove from oil and place it in tissue paper to drain excess oil.
4.We can serve the egg bonda as it is with chutney as side dish or cut the egg bonda into four pieces and place it in serving plate.(You can apply some chutney on top of egg bonda if you want) Garnish with onion,carrot,cilantro mix .Finally squeeze some lemon juice on top.Serve hot hot.

Tip:

* Instead of baking soda,we can add little Eno powder in batter to get pluffy bonda.
* We can use this batter for making aloo bonda,bajji too.

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Tindora / kovakkai chutney

                                            I tasted this chutney first time in my co-sister's house which was my MIL recipes. I had this chutney with kolukattai. Me and my husband like it and i thought of trying it when i come home. When i prepared it by myself, it came out well. It goes well with dosa,uttapam,idli,chappathi and even we can have it with rice .The taste will be  combination of spicy and tangy.

Ingredients:

Jeera - 1 tsp
Red chilli - 2 nos
Green chilli - 2 nos
Small onion - 7 nos
Tindora - 20 nos
Tamarind - small gooseberry size
Coconut - 3 tbsp
Salt - as per taste
Oil - 2 tbsp

Recipe:

* Wash tindora and chop it in round circles.
*  Chop small onion into small pieces.
* Soak tamarind in little water.

1.Take a thick bottom kadai , pour 1 tbsp oil and fry tindora for few minutes till tindora get bit crispy.
2.In another kadai add 1/2 tbsp oil ,when oil is hot add jeera,red chilli,green chilli and small onion.Fry for few minutes.Add grated coconut and fry till coconut moist less. Finally add tamarind ,mix and switch off the flame.
3. Transfer all fried items into mixie jar,add little water and enough salt.Grind it into course paste.
4. In a small pan,pour 1/2 tbsp oil,Once it is warm enough, add mustard seed and once it splatter add urad dhal, hing ,red chilli and curry leaves.Pour the tadka on top of tindora chutney and mix well.
Have it with dosa,idli and chappathi.

Note:

* We can avoid green chilli and add more red chilli ,if we want the chutney to be more spicy.
* Instead of tamarind ,we can add chopped tomato in step 2.
* If the tindora is fired till crispy  and grinded, the taste will be different than the tindora fried half crispy. The half crispy tindora chutney will  give bit raw smell of tindora .

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Mattar paneer gravy

                              Mattar paneer gravy is creamier and rich gravy. This is served either with some indian roti's or jeera rice.  When i tasted it first in restaurant, i just love the taste of creaminess and combination of paneer and peas. I had some leftover paneer and some dried green peas, I prepared this for dinner to go with jeera rice. Taste is so good. My kid like the panner and he said after tasting it " i love cheese(paneer) "

Ingredients:

Paneer  -  1 packet
Peas / mattar - 1/2 cup
Jeera - 1 tsp
Ginger - 1 " piece
Garlic - 3 no
Onion - 1 small
Turmeric powder - 1/2 tsp
Chilli powder  - 1 tbsp
Coriander powder - 1 tbsp
Can tomato puree - 1 can / tomato - 3 no
Garam masala - 1 tsp
Kasuri methi / fenugreek leaves - 1 tbsp
Half and half / full cream -  1/2 cup

Recipe:

* Chop onion into very fine pieces.
* Chop garlic and ginger and crush it.
* If you are using dried peas,soak it for 7 hours. Cook it in microwave for 4 or 5 minutes.
* Cut paneer in cubes or into thin strips.
* If not using canned tomato puree, chop tomato and grind it in blender.

1. Take 3 or 4 tbsp oil and fry the paneer till it turns slight brown color. Once it is fried, remove excess oil and soak it in warm water. We can also use unfried paneer too. ( I used both fried and unfried paneer in this dish).
2. Take a wide pan and pour enough oil. Add cumin and let it splatter.
3. Add crushed ginger and garlic . Now add finely chopped onion. Cook it till the onion turn translucent.
4.Now add all the powders(Turmeric , chilli and coriander powder). Add enough salt and mix it well. Cook till the raw smell of the powder reduces.
5.Add tomato puree,garam masala ,mix well and cover the pan. Cook for 5 more minutes till oil oozes out.
6.Add green peas/mattar and mix well.
7.Take dry kashuri methi leaves in your palm and crush it with other palm and spread it over the gravy. Mix ,cover the pan and cook for 2 more minutes.
8.Finally add paneer and cook for 2 more minutes.
9.Final stage add half and half/ heavy cream ,mix the gravy and switch of the flame and cover the lid.
 Mattar paneer gravy is ready.


Note:

1.We can use both fried and unfried paneer in this dish but i prefer the unfried one.
2. Instead of adding just crushed kashuri methi on gravy, i like to fry it in little bit oil in separate pan and add that one to the gravy. The aroma when adding the kashuri methi to oil is awesome.

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Homemade pav

                           Next to masala pori,i love pav bhaji. I miss masala pori in US but i am satisfied that  i am getting pav bhaji in chat shops here. Intially i used to buy ready made pav in shops and will make bhaji in home. But recent days, i like to prepare pav too in home. If i make pav, i will use it for pav bajji, vada pav and misal pav. My son have it as bread and sauce or bread and jam. For his sake, nowadays i either prepare it in home or buy it and keep it in stock. The ingredients needed for this pav is very less and easy to make.

Ingredients:

All purpose flour/Maida - 3 cup
Yeast -  1 1/2 tbsp
Sugar - 3 tbsp
Salt - 1/2 tbsp
Butter - 1 1/2 tbsp
Milk - 1 1/2 cup
Warm water - 2 tbsp

Recipe:

1.Take a small bowl,add 2 tbsp water and add yeast and sugar.Mix well and leave it for 10 minutes.
2.After 10 minutes, check whether yeast is foamy.Mix one more time.
3.Take a large bowl,add all purpose flour,Salt,warm milk,proof yeast and mix well. If needed,add some warm water to it.
4.Knead the dough very softly.Don't knead like chappathi dough(hard)..
5.Transfer the kneaded dough in a glass bowl, apply melted butter on top and cover the dough with damp cloth and rest it in a warm place like conventional oven.

6.Leave it there till the quantity of dough doubles its volume.

7.Once again knead the dough and divide it into equal portion and roll it into balls.

8.Place the rolled balls on a baking pan and cover it with damp cloth and allow to rest for 1 hour.
9.After 1 hour,check whether the rolled balls double the size.

10.Pre heat the conventional oven for 400 F for 5 minutes.Meantime, apply milk as coating on top of rolled balls. If needed, sprinkle some sesame seed on top.

11.Place the pan inside the oven and bake it for 20 minutes.Check the pav by piercing a tooth pick inside,if it comes out clean without sticking any dough,then pav is ready.
12.After 20 minutes, remove the pav and leave it for 2 minutes inside pan.

13.After 2 minutes,transfer the pav to a drying rack.Apply butter on top when it is warm.
14.Once the pav cool down, cut the partitions and remove individual pav buns.

Note:

*.Don't baked the bun so long,it will make the bun hard.
* Place the pan in middle rack in oven,so that bottom part won't get burned soon.
* Don't cut the pav immediately after removing from oven.
* Adjust sugar and salt according to taste.

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Malai kofta

              Malai kofta is one of the famous gravy which we order in restaurants . It goes very well with jeera rice and roti's. As my family like spicy dishes ,this gravy is sweeter one than other gravies. Once in awhile i used to prepare this gravy for jeera rice and chappathi. This gravy is bit sweeter and creamier . Those who are in diet can avoid adding cream and cashew nut.

Ingredients:

For kofta:
Potato - 2 no
Green peas - 1/4 cup
Onion - 1
Green chilli - 2 no
Jeera - 1 tsp
Paneer - 2 tbsp
Carrot and beans -  4 tbsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Coriander leaves - 2 tbsp
Corn flour - 4 tbsp
Oil - for deep frying
Salt - as per taste

Gravy:
Jeera - 1 tsp
Onion - 1 no
Tomato - 3 or canned tomato puree - 1
Turmeric powder - 1 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 1/2 tbsp
Cumin powder - 1 tbsp
Ginger garlic paste - 1/2 tbsp
Cashew - 5 no
Half and half or heavy cream - 1 small container
Salt - as per taste.
Kashuri methi - 1 tbsp

 

Recipe:

 For Kofta:
* Boil potato and grate it and keep it in a bowl.
* Chop onion into very fine pieces.
* Boil carrot,beans and green peas and squeeze out excess water and transfer it to same bowl.
* Chop green chilli into very fine pieces.

1.Take all the ingredients which are under " For kofta" in a bowl and mix it well.
2.Make small small balls and coat it with corn flour and deep fry it in oil.
3.Transfer fried kofta balls on a plate layered with tissue.

For gravy:
* Chop onion into very very fine pieces.

1.Take a big kadai,add 1 tbsp oil. Once it is warm, add jeera followed by onion. Fry for awhile till onion turn translucent.
2 Add tomato puree  or chopped tomatoes. Add enough salt and cover the kadai. Cook till tomato is cooked and smashed well.
3.Now add all the powder,cashew and mix well. Cook for 2 minutes till raw smell of powder fades.Switch off the flame.
4.Once the content is cooled down,grind it in blender by adding little water.
5.Take another kadai,add little oil. Add jeera and fry. Now slowly pour the grinded mix.
6. Cook for 5 minutes.Once the mix is cooked,crush kashuri methi and add it to the gravy.Add salt if needed.Switch off the flame.
7.Finally add half and half or heavy cream,mix the gravy and garnish with coriander leaves.Cover the kadai.

Serve hot with roti or jeera rice.

Note:

* Those who are in diet,can avoid cream and cashew,instead can use curd.
* By adding the store bought tomato puree, the gravy gets its reddish color without adding red color. Those who are adding chopped tomatoes,can add food color.
* For kids, who love cheese can add chunks of mozzarella cheese inside kofta and cover it,before frying.
*  Those who feel difficult to fry kofta without breaking,can coat kofta with maida liquid and roll it in bread crumbs and then fry it. My son love this kofta than normal one.

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Chettinad chicken fry/ Chettinad kozhi varuval

                        Its been a myth that for non vegetarian chettiand dish used to be tasty and spicy.So i thought of trying their vegetarian dishes,but i tried non-vegetarian dish for my husband sake.  When i tried this recipe, my son who haven't ate chicken ,first time got impressed with the texture and color of the chicken dish and had three pieces.Second time when i prepared it, he liked it too. So this recipe has become one of the side dish on weekends.. Very easy to make and hope tasty too(My son like it).I got this recipe from the blog " You too can cook ".

Ingredients:

For chettinad powder:

Cumin seed - 3/4 tbsp
Coriander seed - 1 tbsp
Sombu/Fennel seed - 1/2 tbsp
Peppercorns -  1/4 tbsp
Red chili - 6

For frying :

Small onion - 8 no / Large red onion - 1/2
Ginger garlic paste - 1 tbsp
Chicken - 1 lb
Green chilli - 2
Coriander leaves - 2 tbsp( Garnish)

Recipe:

1.Clean the chicken ,slightly apply turmeric powder and coat the chicken.
2.Grind the onion in mixie and take it in a bowl.
3.Dry roast the content in " Chettinad powder" and powder it.
4.In a thick bottom kadai, add gingerly oil and once it is hot,add silted green chili,grind-ed onion paste and ginger garlic paste. Fry for awhile.
5.Once the raw smell fades, add the chicken pieces. Mix well.
6.After frying for 2 minutes,add powder 1 tbsp at a time. Add little bit food color at this time if needed( I add to impress my son who just started having chicken, it is purely optional).Add salt as per taste.Fry it in slow flame.
7.Fry for 2 more minutes first by closing the kadai and 5 more minutes without lid.Fry till the chicken is dry and crispy.Finally garnish with coriander leaves.

Notes:

1. Adding food color is purely optional. If you like dark brown color chicken fry,avoid food color.
2.If needed,we can add some lime juice on top while having.

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