Tindora Gravy

Ingredients

• 250 grams ivy gourd / dondakaya / tindora
• 1 to 1 ½ tbsp. oil
• 1 sprig curry leaves
• ½ tsp. cumin
• ½ tsp. mustard (optional)
• Pinch of turmeric
• Pinch of hing
• 2 medium onions finely chopped or sliced
• 1 large ripe tomato chopped (½ cup pieces)
• ½ to ¾ tsp. red chili powder (adjust to suit your taste)
• ¾ tsp garam masala powder or sambar powder (adjust as needed)
• Coriander leaves chopped finely
• Salt as needed
• 2 to 3 tbsp. Fresh grated coconut (optional)

How to make the recipe

1. Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
2. Nip off the edges and chop them to desired size.
3. Heat oil in a pan, crackle mustard and cumin.
4. Add curry leaves, green chilies and hing.
5. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
6. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
7. Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and saute for another minute.
8. Cover and cook on a very low flame stirring occasionally to prevent burning.
9. When the gourd is half cooked, add garam masala and saute for 2 mins.
10. Cover and simmer until cooked. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapathi.

Mackerel Fish Curry - Without Coconut

Ingredients

To sauté & grind

Oil - 1 tsp
Onion - 2 big chopped
Tomato - 3 big chopped
Curry leaves - 1 spring

For the curry

Oil - 2-3 tbsp
Peppercorns - 5-6 
Fenugreek seeds - 8 no
Mustard seeds - 1 tsp
Curry leaf - 1 spring, 8 no
Small onions/ Shallots - 6 no
Green chilli - 2, slit
Garlic pods - 3-4 chopped
Tamarind - 1 lemon size ball with 1/2 cup water
Turmeric - 1/4 tsp
Jeera/ cumin powder - 1 tsp
Fish masala powder - 1 tbsp
Coriander powder - 3 tsp
Red chilli powder - 1 tsp
Salt - 1 tsp
Water - 1 cup
King fish - 500 gms / 1/2 kg

Method

1. In a wide pan heat oil and sauté the onions until transparent (around 2-3 minutes) and tip in the chopped tomatoes and curry leaves. Sauté for 3 minutes until mushy and fully cooked. 
2. Let this sautéed onions and tomato rest to come to room temperature. Purée them into a thick paste.
3. Add cumin, fish masala, corriander & red chilli powder and mix well set aside.
4. In the same pan, heat oil once hot add in the peppercons, fenugreek seeds, mustard seeds and give it few seconds to splutter, now add in the curry leaves, small onions, green chillli and garlic pod and sauté for 2 minutes.
4. Add in the ground paste with spices, along with salt and let it cook until thick and oil separates from the paste. Cook for about 3-4 minutes to reach this stage in meidum flame.
5. Add one cup water and bring this to a boil, now add in the tamarind pulp cook for 3 minutes undisturbed.
6. Add the washed and cleaned fish pieces and reduce the flame to medium- low cook covered for 3- 4 minutes. 
7. check if the fish is cooked and for spices and salt.
8. Garnish with corriander leaves and keep covered for 10-15 minutes for the flavours to develop.

Dahi Bindi Fry

Ingredients:

• 22-25 - Medium Size Okra/Bhindi
• 1 - Large Onion
• 2 - Medium Tomatoes
• 1 tbsp - Oil
• 1/2 tbsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Garam Masala
• 1/2 tsp - Dry Mango Powder/Amchur
• 1/2 tbsp - Crushed Kasoori Methi
• 1 Cup - Beaten Yogurt/Dahi
• 2 Cups - Water
• To Taste - Salt
To Grind
• 10 - Whole Cashewnuts
• 2 tbsp - Grated Coconut
For Tempering/Tadka
• 1 tbsp - Oil
• A Pinch - Asafoetida/Hing
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Mustard Seeds
• 1 tsp - Urad Dal
• 2 - Dry Red Chilies
• 5-6 - Curry Leaves

  Method:

  1. Soak cashews in water for 10 minutes and grind with coconut using little water into smooth paste.
  2. Wash, pat dry and cut both ends of okra, cut okra in 1/2 inch pieces and keep aside.
  3. Peel and finely chop onion, tomato.
  4. Heat 1 tbsp oil in a wok and saute okra until brown, keep aside.
  5. In a same pan heat 1 tbsp oil, add hing, mustard seeds, cumin seeds and allow to splutter. Add urad dal, curry leaves, red chilli (broken) and saute until golden brown. Add onion, ginger-garlic paste and saute until golden brown.
  6. Add all masala powder (red chili, turmeric, or garam masla, amchur) and mix well. Now add tomato and cook until tomato get slightly mashed.
  7. Add kasoori methi mix well, cover and cook until tomato gets mashed fully, stir in intervals.
  8. Add cashew & coconut paste mix and saute for a minute.
  9. Now add beaten curd, water, salt and mix everything well. Simmer for 2-3 minutes in slow flame.
  10. Add fried okra (If gravy is very thick add little more water) and simmer for 7-8 minutes or until okra gets cooked. Off flame.

  Serve warm or hot with pulao, steamed rice or paratha.

Garlic Fish Fry

Ingredients
Fish- 4-5 medium sized pieces
Shallots 2-3 small
Garlic- 14 pods
Dry Red Chilly-3
Pepper whole- 3/4 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 tsp
Salt to taste-
Coconut Oil for frying

Method
Place all ingredients except fish and oil into a mixer and blend into a smooth fine paste.
Cut and clean fish and marinate with this paste and keep aside for fifteen minutes. Shallow fry in coconut oil. Flip over the other side( after 2-3 three minutes in medium flame depending on the size of the fish) when spices gets browned up and fried gently take out using spatula.Place of paper towel to take off the excess oil. Serve warm with rice.


Try this..

Hope you will all enjoy..

Capsicum Aloo Jhol

I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato capsicum curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.

Ingredients:
1 lb baby potatoes, boiled and chopped into halves (can use regular too)
1 cup of diced tri-colored capsicum (I used green, red and yellow)
2 tbsp. mustard oil
1 tsp rai (black mustard seeds)
1 green chili
Handful of curry leaves
2 plum tomatoes, pureed
1 tsp. haldi (turmeric powder)
1 ½ tsp. dhaniya (coriander powder)
3 tbsp. yogurt
4 cups water
1 bunch cilantro leaves, chopped
Salt to taste

Method:

• Heat mustard oil in a wok or kadai.
• Add mustard seeds, green chili and curry leaves.
• Stir for two minutes.
• Add pureed tomatoes and cook for about 10 minutes.
• Add turmeric powder and salt to taste.
• Add 1 ½ tsp. of coriander powder and cook for 10 minutes.
• Add 3 tbsp. of yogurt and stir the mixture for about 10 minutes until it thickens.
• Add 4 cups of water to the gravy and add chopped potatoes.
• Let this mixture simmer uncovered for about 15 – 20 minutes until it thickens.
• Adjust seasonings, garnish with chopped cilantro and serve hot.I served it with Broken wheat Idli Upma

Drumstick Potato Puli Kuzhambu(Drumstick Potato in Tamarind Sauce )

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Yield: 4
• Skill Level: Easy

Ingredients:

• Drum Stick (cut into 2 inch pieces) – 3-4 nos.
• Potato (cut into long pieces) – 2-3 medium
• Turmeric Powder – 1/2 tbsp
• Red Chili Powder – 1 tbsp
• Salt as per taste –
• Panch Phoran (mustard seeds, cumin seeds, fennel seeds, fenugreek and black cumin seeds) -11/2 tbsp
• Mustard Oil – 2-3 tbsp

Instructions:

• Heat the mustard oil in a pan on medium flame, add panch phoron and fry for 1-2 min.
• Add potato and fry for 3-4 min.
• Add  drumstick fry for 6-7 min.
• Add salt, turmeric powder , red chili powder and 1-2 cups of water.
• Cover and cook for 5-6 min or till the curry becomes little thick
• Serve hot drumstick with potato curry with rice/roti.

Chicken Mushroom Gravy - Delicious in no time :)

3 whole boneless chicken breasts with skin (about 2 1/2 pounds)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup tomato
 1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)
Salt to taste

Masala Powder : Dry roast : 8 Dry Chillies, 6 Shallots, Coconut (Fresh /Dry)- 4 tbsp, Fennel seeds - 1/2 tbsp, Pepper - 1tbsp


Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Masala and cook mixture, stirring, until Masala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
S
immer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Simple Egg Curry

Tomatoes give a special flavour and taste by themselves and also mixing with other vegetables and also non vegetarian.. Its like all in one..We can make normal tomato curry a little more colorful and special adding eggs..

 Ingredients :
Tomatoes – 250 gms
Eggs – 3
Onion – 1
Curry leaves – 1 sprig
Coriander leaves -2 sprigs
Ginger garlic paste -1 tsp
Turmeric -1/4 tsp
Red chillie powder-1 1/2 tsp
Salt – as required
Garam masala powder -1 tsp
Oil –  2 tbsp
Chop the onions and tomatoes into fine peices. Heat oil in a pan and fry the onions till soft and translucent.  Add curry leaves, turmeric  and ginger garlic paste and fry a little.  Add tomato peices along with required salt and mix well.  Cover it  and cook on medium heat till the tomato peices become soft. Now add half a cup of water and cook again till the tomatoes are completely cooked.  Now beat the eggs into the curry and cover it to  cook without mixing . When the egg is cooked mix it slowly with ladle  not to break the egg peices . Add garam masala powder and coriander leaves  , mix well and serve.  This curry is easy and fast to make . and is a good  combination with Rotis and also rice. I made Rice with this egg curry with Zucchini Usili

Zucchini Usili

This is one of the most exotic, nutritious and wholesome dry curry as it is a combination of lentils and vegetables.  To ensure that the curry is light and fluffy, follow the method of breaking the dal as it is outlined in the recipe.  Some people may break the dal directly in a pan but personally I have found the method in this recipe has never failed for the past 20 years!!!
This dish is a family favourite!!!

Ingredients
1½ Cups Finely Chopped Zucchini
2 Tbs Water (to cook the Zucchini)
¾ Cup Toor Dal
¼ Cup Channa Dal or Yellow Split Peas
2 Cups Water (to soak the dals)
1-2 Red Chillies
½ Tsp. Turmeric Powder
1-2 Tsp. Salt
For Seasoning
2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Urad dal
¼ Tsp. Asafoetida Powder
Few Sprigs Curry Leaves

Preparation
Soak the toor dal, channa dal, red chillies in about 2 cups of water for 2-3 hours
Drain the water and grind the above into a soft mixture
Steam the ground mixture in a pressure cooker for 5 minutes (without placing the weight)
When it cools down, scoop a tablespoon of the mixture, add a drop of oil and blend it for a few seconds in the blender.
The mixture turns powdery. Repeat the process for the entire mixture and keep aside.

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, turmeric powder, asafoetida powder and curry leaves and fry it till the urad dal turns golden brown.
Add the powdered mixture and fry for about 2 minutes.
Gently fold in the zucchini and salt.
Fry it on a low flame for 3 minutes.



Note: There is another method of breaking up the soft mixture in order that it becomes powdery. Add the soft mixture directly into the heated pan with the seasoning.  Gently stir the mixture on a medium flame till it starts to break up and becomes powdery
The other vegetables that can be used to make this dish are cabbage, banana flower, chokoes

Chinese Cabbage Stir Fry

This cabbage side dish is great to have in your arsenal, because it comes together in 5 minutes flat, and makes a big and flavorful addition to an Indian meal. I break out some variation of it when I’m making a curry, rice and raita and feel the need for one more dish to round out the meal.
Everything in the cabbage family (brassica) goes great with mustard, so mustard seeds are the primary flavoring. If you happen to have mustard oil, you can use that instead of the vegetable oil and reduce the seeds by half. Be sure and have all of chopping done and your spices measured in advance, because once the mustard seeds hit the oil, you have to move quickly.

• 1/2 head chinese cabbage, cored and sliced into 1/4″ wide ribbons
• 1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
• 1 tablespoon black mustard seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
• optional garnish: cilantro, lemon juice

1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
2. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
4. Garnish with cilantro and/or lemon juice.

Ingredients

• 2 tablespoons oil (canola)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 teaspoons urad dal (white lentils)
• 10 curry leaves
• 1 small onion, chopped
• 3 to 4 crushed red chilies (my addition)
• 1 green chili minced
• 1 teaspoon freshly grated ginger
• 2 to 3 cups chopped cabbage (I used Napa cabbage)
• Salt to taste

Instructions

1. Heat the oil and add in the mustard seeds and wait for them to crackle.
2. Add in the cumin seeds and the urad dal and cook until the lentils are lightly browned.
3. Add in the curry leaves and the onion and cook until the onion softens.
4. Add in the red and green chilies with the ginger.
5. Add in the cabbage and the salt and mix well.
6. Cover and cook for about 4 to 6 minutes until the cabbage is tender crisp.
7. Serve immediately!

- See more at: http://www.spicechronicles.com/cabbage-poriyal-healthy-south-indian-cooking/#sthash.H9cJMFdj.dpuf

Soybean Drumstick Curry

A fantastic Protein rich combination that you got to try. .

 

Ingredients (240 ml cup used)

• 2 drumsticks
• ¾ to 1 cup soy beans( Soaked overnight and Cooked)
• 2 onions chopped finely
• 1 green chili slit
• ½ tsp. red chili powder
• ½ to 1 tsp. garam masala
• Salt to taste
• 1 large tomato (optional)
• 1 sprig curry leaves
• Pinch of mustard
• ¼ tsp. cumin
• ½ tsp. ginger garlic paste (optional)
• Oil as needed

Instructions

1. Heat a pan with oil, add cumin, mustard and curry leaves. When they begin to splutter, add onions and green chili, sprinkle salt and fry till lightly golden.
2. Add ginger garlic paste if using. This is optional. Fry till it becomes fragrant. If using tomatoes, add them and fry till they turn soft and mushy
3. Add drumsticks and soy beans. fry for 3 minutes
4. Add salt, turmeric, red chilli powder & garam masala. fry for a min
5. Add enough water to immerse the drumsticks and cook till the drumsticks are cooked
6. Simmer for about 5 mins on a very low flame. This brings in a lot of flavor to the curry. If there is lot of water left, you can evaporate it on a high flame. Bring it to the consistency you desire and switch off the heat.Serve soy drumstick curry with rice or phulka.

Pulicha Keerai Kadayal (Sorrel Leaves) TN Style

 First of all, I would like you to know few health benefits of Sorrel leaves. They are available in 2 varieties as green and red. Gongura, ambadi, pulicha keerai are few of the names of sorrel in India.
They are kind of sour in taste. They are mildly astringent and have acidic taste when eaten raw.
Few of the health benefits include treating fever, sore throat, deficiency of vitamin C, jaundice, relieving from ring worm, itching skin and lessening the body heat.

I have already Andhra Gongura Pappu.. This is Tamil Nadu style of the same recipe with Sorrel leaves.

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Ingredients :

Sorrel Leaves-- 1 bunch
Green chillies -- 3 nos.
Garlic pods -- 3 to 4 pods ( depends on the size )
Cumin seeds -- 1/4 tsp
Salt --to taste

For seasoning :

Oil -- as needed
Vadagam -- 1 tbsp
   or
Mustard seeds -- 1/2 tsp
Dry red chillies -- 2 nos

Method :

Clean the sorrel leaves and cook it along with garlic pods, cumin seeds and green chiilies adding sufficient water . (do not too much water and do not add salt as the quantity will be reduced once the spinach gets wilted ) .. ) Cook the spinach for 5 to 10 minutes and finely smash it using hand blender .. Now add the salt and combine well.  U may serve this as such without any seasoning..
For those who likes the spinach to be seasoned , add a tsp of oil and fry the vadagam for a minute in medium low flame / pop the mustard seeds, add the dry red chillies ,fry it  and add to the cooked spinach and mix well. Pulicha Keerai Kadayal is ready to serve ...I served it with Taro Fry and Plain rice
 

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Chena / Senaikizhangu Varuval -Taro Fry

Chena / Senaikizhangu (Taro) - 1/2 cup (chopped)
Tamarind - 1 small gooseberry size.
Turmeric - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil as needed.

To roast and grind:
Red chili - 2
Garlic - 2 cloves
Fennel seeds - 1/2 tsp

Method:
1. Chop the taro into bite size squares and wash well. Boil the taro with enough water in a bowl with turmeric and tamarind until soft yet crunchy. Don't over cook it or else it will turn mushy. Strain it and discard the tamarind and set aside to cool.

2. In a pan dry all the ingredients on low flame till a nice aroma comes. Take care not to  burnt it. Cool down, coarse grind and keep it aside.

3. Mix the cooked taro with this grounded mixture along with chili, garam masala and coriander powder and marinate it for 10 -15 mins.

  Fry until golden brown and crisp.

Serve with sambar and hot rice. Also goes well with curd rice.I did Sorrel Leaves dal. It was delicious. .

Broccoli Thoku(Onion Tomato Masala)

 This is usual onion tomato masal/sabzi but this time i added some broccoli florets to it.That turned out to a great filling recipe..Nice way to add in broccoli in day today cooking. This sabzi tastes good with Dosa, Puri, Chapathi even with rice it tastes good. It completely vegan and healthy side dish and you wil love eating broccoli this way :) Just try it !!

Ingredients

1. Onion   2 medium (thinly sliced)
2. Tomato   2 large( diced)
3. Broccoli   1 cup(cut in to small florets)
4. Curry leaves   few
5. Garlic   2 no.s(crushed)
6. Ginger  1" piece(crushed)
7. Cilantro   few finely chopped.
8. Turmeric powder   a pinch
9. Chilli powder   1 tsp
10. Coriander powder  1 tsp
11. Garam masala    1 tsp
12. Salt   to taste
13. Oil   2-3 tsp
14. Mustard seeds   1/2 tsp
15. Fennel seeds   1/2 tsp

Method

• Heat oil in a pan/wok, add mustard and fennel seeds,when it splutter add curry leaves and crushed garlic and ginger, fry lightly.
• Then add onions and asute nicely till turn light golden brown and add the diced tomatoes and saute till the tomatoes turn soft n mushy.
• Now add the broccoli florets and turmeric powder and stir well and fry for a minute.
• After that add chilli,coriander and garam masala powder mix everything well and fry for few minutes.
• Add about 1/2 cup of water ,cook covered in a medium heat for 3-4 minutes.
• Lastly add some finely chopped cilantro and simmer for 2 minutes.
• Thats it..tomato masal with broccoli is ready and serve as a side dish of your choice.
• It goes well with dosa n chapathi.

Broccoli Onion Pakora

Brpccoli Onion Pakora

These were my absolute favorite evening snack, a vegetable pakora patty recipe. In general, veggie pakora is a great way to use up stray vegetables in your fridge – Root vegetables like carrots, parsnips, and sweet potatoes, cruciferous veggies like broccoli, cauliflower, etc .. basically anything that’s tasty and kind of sturdy. (Ie: don’t use tomatoes!). For this recipe, I decided to specify amounts – I’d created this to have a great balance in flavors, color, and texture.
Like many of my recipes, this works up quickly and easily, producing a highly addictive end product. Expect a “pakora coma” after snarfing these babies.. which go great with my cilantro-mint chutney.
Enjoy!

Vegetable oil for deep frying
1 1/4 cup garbanzo flour
1/4 cup white rice flour
2 tsp salt
1.5 tsp hot curry powder
1 tsp cumin
1/4 tsp baking powder
1 cup water
1 cup finely chopped broccoli
1 cup finely chopped zucchini
1 cup finely chopped onion
1-2 finely chopped jalapenos
1/2 cup cilantro

Start heating your vegetable oil, you’ll want at least 2-3″ of oil in your pot or deep fryer.

Broccoli Onion Pakora

In a large bowl, combine flours, salt, spices, and baking powder. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
Mix in remaining ingredients, making sure that everything is evenly coated with the batter.
Use an ice cream scoop or two spoons to carefully scoop small amounts (1/4 cup or less) of batter into the preheated oil. Fry for a few minutes on each side, until patties are golden brown. Use a slotted metal spoon to transfer cooked patties to paper towels.
Serve hot, with with cilantro-mint chutney.

Broccoli Parupu Usili

Broccoli Parupu Usili

Paruppu usili is basically a mix of lentil crumble and vegetables. Being vegetarian lentils are an important source of protein and is on the menu in one form or the other every day. Although this is a famous dish in South India I learnt this dish only after my wedding. Mostly green beans is used for this, but when my MIL visited us, she made this dish using cabbage and it tasted delicious. Ever since that I have been making usili with different vegetables like asparagus, broccoli, etc. Irrespective of the vegetable this is one tasty dish. Paruppu usili pairs very well with morkuzhambu. I have steamed the lentil balls plus I have used a healthy vegetable broccoli making this a very healthy dish. Now let us see how this is made.

Ingredients

2 big broccoli heads (about 4 cups chopped)

1 tsp oil

1/2 tsp mustard seeds

Salt

To Grind

1/2 cup channa dal
1/2 cup toor dal
3 red chillies
Pinch of asafoetida
Salt

Method
Soak the dals and red chillies for abour an hour.

Take the soaked dals in a blender.

Grind with asafoetida and salt to a coarse mix.

Make small balls with the ground mixture.

Steam the balls for about 15 minutes.

Let the balls cool for few minutes and then crumble them into small pieces.

Meanwhile steam the broccoli for say 5-10 minutes.

Heat a pan and season with mustard seeds. Add the lentil crumble. Saute for few minutes but if you want a crisper crumble saute longer.

Add the steamed broccoli and mix well. Adjust salt level if needed.

Healthy and tasty broccoli paruppu usili ready. We had it with vatha kuzhambu and kovakkai fry.

Enjoy!
Tips
1. Beans, broccoli, cabbage. kothavaranga. etc can be used for this dish.
2. The lentil crumble freezes well. With that it is very easy to put this dish together.

Broccoli Parupu Usili

Korean Fried Chicken

A fantastic addictive dish of deep fried chicken wings in a spicy/sweet Korean sauce

Recipe type: Street Food

Cuisine: Korean

Serves: 4

Ingredients

• FOR THE LEGS/WINGS
• 12 Chicken LEGS/WINGS
• Pinch of Salt
• Pinch of finely Ground Black Pepper
• 2 Tablespoons of Cooking Oil
• ½ Cup All Purpose (Plain) Flour
• ¼ Cup Rice Flour
• ¼ Cup Corn Starch
• Oil For Deep Frying (Vegetable or Peanut)
• FOR THE SAUCE
• 1 Cup Tomato Ketchup
• 1 Cup Gojuchang (Hot Korean Chili Paste) - if you can't find this, you can use other chili pastes, but it is worth seeking out.
• ½ Large White Onion
• 6 Cloves Garlic
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice Syrup or Honey
• 2 tablespoons White Toasted Sesame Seeds

Instructions

1. Remove the wing tips from the wings (keeping for stock)
2. Separate the wings into "wingettes" and "drumettes" and place in a non reactive bowl.
3. Sprinkle with the salt and pepper.
4. Combine with the cooking oil, massage well into the meat.
5. Cover with cling film (plastic wrap) and allow to marinate for at least one hour.
6. While the chicken is marinating make the sauce.
7. Blend the onion and garlic together into a fine paste.
8. Combine the Gojuchang and tomato ketchup in a pan over a low heat.
9. Add the onion and garlic paste and cook gently for five minutes.
10. Add the rice syrup (or honey) and the sesame oil and combine well.
11. Cook gently for another five minutes.
12. decant to a bowl and allow to cool
13. To cook the chicken, mix the three types of flour in a bowl and season with a little more salt and freshly ground black pepper.
14. Toss the wings in the flour mixture and deep fry in the oil for around ten minutes or until a light golden brown.
15. To avoid reducing the temperature of the oil, it is best to do this in batches.
16. Once all the wings have been fried once, fry them one more time for a further five minutes until they have taken on a deeper golden brown colour.
17. While they are frying, add a little of the sauce to a bowl.
18. remove the wings from the pan and drain on kitchen paper.
19. Sprinkle with salt immediately they come from the fryer (this helps keep them crisp)
20. Place them in the bowl containing the sauce and toss until each wing has an even coating.
21. Sprinkle in the white sesame seeds and fold them in gently.
22. Serve with pickled daikon raddish and lettuce leaves.

 

Mexican fried chicken

Fried chicken is one of our favorite hot weather foods. Incidentally, so is anything Mexican (and here's the indisputable proof).

Mexican fried chicken,is the recipe in the spirit of all things hot, fried, crunchy and especially festive. There's a little heat in the breading, with ground spices for extra flavor. Oh and before the chicken sees any of that, it hangs out in a honey-vinegar marinade for several hours, so don't worry about it drying out. No chance.

Servings: 4 to 6

Mexican fried chicken

Ingredients

3/4 cup Mexican or other honey, plus more for drizzling

3 tablespoons cider vinegar

2 large pieces bone-in skin-on chicken breast, 2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs

4 bone-in skin-on chicken thighs

4 chicken drumsticks, skin on

Salt and pepper

oil for frying, such as soy or canola

4 extra-large egg whites

3/4 cup cornmeal or fine breadcrumbs

1 cup flour

1 teaspoon baking powder

1 tablespoon ancho or medium-heat chili powder

1/2 tablespoon smoked sweet paprika

1 teaspoon garlic powder

1 teaspoon granulated onion

1 teaspoon cumin

1 teaspoon coriander

1 lime, cut into wedges for garnish

Directions: 

1. Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.   
2. Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.   
3. Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.   
4. Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry  in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.   
5. Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces.  For a fresh accompaniment slice up a tomato, red onion, green cabbage and avocado and serve.

Firni (Rice Pudding)

When it comes to talk about the Eid dishes, then desserts are conspicuous, because its a Islamic tradition to eat some sweet before going for eid prayer. Families adopt their own traditional recipes which fluctuate from region to region. But in Pakistan Sheer Khurma, Kheer, Vermicelli pudding and sweets are common. I am going to share recipe which is well made from my friend's mother. Whatever feast is, but when we come towards the traditional desserts, this work is always assigned to her mother who always does her best. This firni is something like rice pudding which is cooked on slow flame to make it thick and condensed.
 the Firni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option

 Firni (Rice Pudding)

Recipe
 3 cups Milk
 3 tbsp. Rice
 5 tbsp. Sugar
 1/4th Cup Blanched Almonds (sliced)
 1 tsp. Green Cardamom (crushed)
 1/2 tsp. Kewra Essence


Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste.
In a non-stick saucepan, boil milk. After it comes to a boil, reduce the heat to simmer.
Over a moderately low heat, add rice, sugar and cardamom to the milk and stir constantly, till it turns thick.
Remove from heat and add almonds. Put in serving bowl and let it come down to room temperature. Now, put in the fridge and chill.
Garnish with nuts of your choice and serve. You can also use pistachio on top for decoration. designated coconut can also be used its all your choice. Make this dessert for eid and make your celebration special

 Firni (Rice Pudding)

Mamidikaya Pappu/ Mango Dal

 

Mamidikaya Pappu/ Mango Dal

Am a great fan of this mavidikaya pappu. .I remember ma childhood days, where amma used to do it on fridays and to offer god with padaiyal and she will do pooja. . She will have a big book of slogas and will start reading. It lasts atleast for 40minutes. . Ma stomach will make crumbling sounds to taste the items in Padyal. .Once amma finishes, its was me to grab a vada n eat it with pappu. .ma god!!!! that will be awesome :)

Ingredients:

1. Toor dal or kandipappu-1 1/2cup
2. Onion-2
3. Greenchillies-3 or 4 (slit into 2 halves)
4. Mango-1 (peeled and sliced into big peices)
5. Tamrind-1/4 lemon sliced

For popu or tadka:

1. Avalu or rai-1tspn
2. Curry leaves-1tspn
3. Garlic-3 or 4  slices diced
4. Tumeric powder-1pinch
5. Chana dal-1/2 tspn
6. Red chilli-1 or 2 (Adjust accordingly)
7. Salt-2tspn(adjust accordingly)
8. Red chilli powder-1 tspn

Mamidikaya Pappu/ Mango Dal

For garnishing:

1. corainder leaves(washed and sliced)

Preparation:

1. Wash the dal and add the dal to a container.
2. Add the sliced onions,green chillies,mango,tamrind.
3. Pressure cook it till 4 or 5 vissils.
4. Remove from cooker.keep aside all the sliced peices(like onion,mango).
5. Now mash the dal add salt,tumeric and red chilli powder.
6. Then add the sliced peices in the dal.
7. Add oil in kadai,first add red chillies,garlic,then add rai and cumin seeds and let them splutter.
8. Now add chana dal and the add curry leaves.
9. Now add the dal into the kadai let it cook for another 5 mins and switch off the stove.
10. Now add coriander leaves for garnishing.