Kozhi Milagu Pirattal (Pepper chicken Fry)

Kozhi Milagu Pirattal (Pepper chicken Fry)

 

Ingredients

Chicken - 400 gm.

Turmeric Powder - 1/4 tsp.

Ginger Garlic paste - 1 tbsp.

Salt as required

Oil - 2 tsp.

Fennel Seeds - 1 tsp.

Curry leaves few

Coriander leaves few

Shallots - 10 (peeled and chopped)

 

Preparation:

Wash and Clean Chicken with 1/4 tsp. turmeric powder

Marinade with required salt, ginger garlic paste

 

To Roast and Grind:

Sesame oil - 2 tbsp.

Pepper corns 2-3 tbsp. (adjust according to your spice level)

Cumin seeds - 1 tbsp.

Dry Red Chilies - 5

Garlic - 2 cloves (peeled)

 

Method

1. In a Pan, heat sesame oil, add pepper corns, cumin seeds, dry red chilies and sauté for a min or two.

 

2.Allow it to cool and grind to a paste

 

3.In the meantime, heat another pan, add oil, fennel seeds, curry leaves.

4.When they start to splutter, add shallots and fry until it gets light brown color

 

5.Add the chicken marinade and mix gently

 

6.Cover and cook for 10 mins (Sauté in-between) in a medium heat

 

7.Add the ground paste, sauté well, cook for another 5 mins

 

8. Garnish with coriander leaves and ready to be served

 

 ***Serve hot with Sambar/Rasam Sadam!

 

 

 

 

Simple Potato Roast

Potato Roast

 

Ingredients

Potato - 4 (Medium sized)
Cut into thin slices
Garlic - 2 cloves chopped
1/4 turmeric powder
2 tsp. chilly powder (adjust if required)
Salt as required
To Temper:
Oil 3 tbsp.
Mustard seeds and urad dhal - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves few

Method

1.Heat oil in a non stick pan, add the items in the To Temper section
2.Add chopped garlic and sauté for a min or two

3.Add the chopped potatoes, required salt and mix well

4.Add chili powder, turmeric powder and mix well

5.Cover and cook for 15 mins (Sauté in-between to avoid burning)

 

***Ready to be served!
***Goes well with Rice varieties!
*** Do not add water at any stage, potatoes might turn mushy and you wont get the roasted texture.





 

 

 

Vendhaya keerai Sadam(Fenugreek/Methi leaves Rice)

Fenugreek leaves Rice/Vendhaya keerai Sadam

Ingredients

Onions - 2 (Chopped)

Tomatoes - 2 (Chopped)

Garlic 1 pod (Chopped)

Turmeric powder - 1/4 tsp.

Chili powder - 1 tsp.

Methi (Fenugreek) Leaves - 1 cup

Cooked Rice - 2 cups

Ghee - 1 tbsp.

Salt as required

 

To Temper:

Oil - 2 tsp.

Mustard seeds -1/2 tsp.

Cumin Seeds - 1 tsp.

Asafetida a pinch

Dry Red chilies - 3

Curry leaves few

 

 

 

Method

1. In a medium flame, Heat Kadai and Add items given under To Temper section

2. Add garlic and sauté for a min or two

3. Add onions and cook till it gets light brown

4. Add Tomatoes, required salt, chili powder, turmeric powder and cook until tomatoes get soften

5.Add the washed fenugreek leaves, sauté and cook for 5 mins

6. In a mixing bowl, add the cooked white rice (should be hot), ghee and the cooked Methi leaves paste and mix well

** Serve hot with Papadam/Potato fry/Raita

Know what you eat:

Fenugreek leaves/seeds are rich in fiber and anti oxidants
Controls blood sugar levels

Recipe Courtesy: Hemalatha Sukumaran :)

Simple Kovaikai (Ivy gourd) Shallow Fry

Kovaikai Shallow Fry

Ingredients

200 gm Kovaikai (Ivy Gourd)
1/4 turmeric powder
1/4 garam masala
2 tsp. chilly powder (adjust if required)
Mustard seeds and urad dhal - 1/2 tsp.
Salt as required
Oil 4-5 tbsp.
Curry leaves few

Method

1.Chop the Ivy gourds to thin vertical pieces
2.In a mixing bowl, add the chopped Ivy gourds, salt, chilly powder, turmeric powder and mix well.keep this marinade for 15-30 mins

3.Heat oil in a pan, when it hot enough drop the Ivy gourds and shallow fry.

4.When done, Transfer to a serving bowl
5.Heat the same pan (add oil if required), add mustard seeds, urad dal, curry leaves and when it starts to splutters add this to the Serving bowl
 

***Ready to be served!
***Goes well with Rice varieties!

*Ginger Garlic paste shall be added for marinade for extra flavor



 

 

 

Vallarai Keerai (Brahmi leaves) Thuvaiyal

Vallarai Keerai Thuvaiyal

Ingredients

Channa dhal - 2 tbsp.
Urad Dhal - 2 tbsp.
Mustard seeds - 1/4 tsp.
Curry leaves - few
Shallots (Small onions) - 5
Garlic - 2 cloves peeled
Ginger - 1/4 inch piece peeled
Tamarind - 1/4 tsp paste or a small piece
Vallarai leaves - 1 cup
Salt as required
Oil - tsp.
Coconut - 2 tbsp. (grated or chopped) - Optional

Method

1.Wash the leaves and keep it aside
2. Heat a pan, dry roast all the dhal along with red chilies , Allow it cool and Grind to a fine powder

3. Heat a Pan with oil, add mustard seeds when it splutters add curry leaves, shallots, garlic, ginger and sauté until the onion turns transparent

4.Then add the leaves and sauté on medium flame until the raw flavor goes
5.When the leaves start to wilts, remove from heat and allow it cool

 

6.Add these mixture, salt, tamarind, little water to the ground powder and grind to a paste

**Ready to be served with hot rice topped with a tsp. of ghee or sesame oil!

*Brahmi leaves has lot of medicinal values and used in Indian Ayurveda system to cure depression, anxiety, ulcer, etc..
  *Its a brain booster and helps to improve concentration

 

Cauliflower Malligae (Fry)

Cauliflower Malligae

Ingredients

Cauliflower 1 small size
Green Chilies 3 (Adjust according to your spice level)
Curry leaves 1 handful
Coriander leaves 1 handful
Mint leaves 1 handful
Garlic 2 cloves
Rice flour 2-3 tbsp.
Gram Flour 2-3 tbsp.
Corn Flour 2 tbsp.

Salt as required
Oil (For Frying)

Curd/ Yogurt 1 tbsp. optional

Green chilies - 2 slit vertically

 

 

Method

1. Cut the cauliflower into bite-size florets and put them in warm water for 10 mins

(After 10 mins, wash the florets, drain and keep it aside)

2.Grind all the 3 green leaves, chilies, garlic to a fine paste

3.In a mixing bowl, add drained cauliflowers, green paste, salt, rice flour, corn flour, gram flour and mix them together.

 

4.Keep this marinade for about 30 mins

 

5.Heat oil in a frying pan

6.When the oil is hot enough, reduce to medium flame and drop the florets and deep fry (Turn the florets gently, to fry evenly)

 

Optional:

8.In another pan, heat 1 tsp. oil, add curry leaves, green chilies (slit), curd and sauté for a min

9.Then add the fried florets and give a quick toss and Serve hot with Tea/Coffee!

 

**Recipe Courtesy: VIJAY TV KITCHEN SUPER STAR

 

 

 

 

 

Paneer (Cottage Cheese) Payasam

 

Paneer (Cottage Cheese) Payasam

Ingredients

Paneer - 1 Cup

Milk - 3 cups

Sugar - 1/2 cup (Adjust accordingly) or Condensed Milk - 1/4 cup

Corn flour - 2 tsp. (Optional)

Cardamom crushed or powdered - 1/4 tsp.

Saffron-10 strands

Nuts of your choice (Almond, Pistachio, cashews) - few

 

 

Initial Preparation

1.Bring the Paneer to room temperature (Grate/chop/Scramble with hands)

2.Soak saffron in a tbsp. of warm milk

3.Mix the corn flour with 2 tbsp. of warm milk without any lumps

 

Method

1. Boil milk in a heavy bottomed pan until it reduces and becomes slightly thick (Corn flour dissolved in milk can be added at this stage to thicken the process faster)

2.Stir gently without getting burnt in the bottom of the saucepan.

3.Add Paneer, Sugar/Condensed Milk, Saffron, Cardamom Powder and cook for 3-5 mins, Stir occasionally while cooking

4.Roast the nuts in ghee or dry roast the nuts, add to the Mixture

5.Allow it to Cool

6.Refrigerate for 4 to 5 hours and Serve Chilled!!!

 

South Indian Nandu (Crab) Masala

Nandu (Crab) Masala

         
                      

Ingredients 

Crab 500 gm

1 Onion finely chopped

1/2 tomato finely chopped
2 tsp. Ginger garlic paste

1/4 tsp. turmeric powder
1 tsp. Chili Powder
2 tsp. Coriander Powder

1 tsp. of fennel seeds
2 tbsp. Oil

Few curry leaves

Few coriander leaves
Salt as needed

Dry roast:

1.5 tsp. of pepper corns
1.5 tsp. of Fennel seeds
1 tsp. Poppy seeds or Cashews
3 tbsp. grated coconut (or chopped)

 

Initial preparation

1.Wash and clean the Crab and marinate with required salt

2.Dry roast the spices given under dry roast,allow it to cool down, grind to a paste

Method

1. Heat oil in a pan , add curry leaves, Onion and fry until golden brown

 

2.Add chopped tomatoes and sauté for sometime,add ginger garlic paste and sauté for a min or two

3.Add cleaned Crab and mix gently

 

4.Cover and cook for 5 mins (Add water/salt if required)

5.Add the ground paste, mix well and let the gravy simmer for 5 mins

 

6.Turn off the stove, Transfer to a bowl, garnish with coriander leaves

 

** Serve hot with Rice/Roti/Dosa

 

Oats Vegetable Uthappam (Oats Vegetable Pan cake)

Oats Veg Uthappam

Ingredients

Oats - 1.5 cups

Rava (Semolina) - 1.5 cup (or rice flour can be used for gluten free dish)

Curd/Yogurt - 2 tbsp.

Oil (Sesame oil preferred) to make Uthappam

Onion - 2 (Medium sized) 

Carrot -1

Green chili - 1 (optional)

Coriander leaves - few
Salt as needed

Initial preparation

1. Chop Onion, Carrot, Green chili, coriander leaves.

2. Grind the Oats with some water in a mixer

3. Transfer the oats to the bowl, add Rava, curd, salt,water, mix well and keep it aside for 30 minutes

4. After 30 minutes, add chopped onion, carrot, Green chili, coriander leaves to the bowl and mix well 

Method

1.Heat the dosa pan, when it is hot enough, reduce to medium flame

2.Pour a ladle of batter and spread

3.Drizzle a tsp of oil around the Uthappam

4.After sometime, flip the Uthappam to other side, add oil if necessary

5.Once its cooked and little crispier, remove from the pan. (Don't burn it)

**Serve hot with Chutney/Sambar