CHETTINAD MUSHROOM GRAVY

A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.

INGREDIENTS

Mushroom - 200 gms

Onion - 1

Dry Red chili - 6

Green Chili - 1

Pepper - 1 tsp

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp

Garlic pods - 6

Ginger - a small piece

Fennel seeds - 1 tsp

Curry leaves - 4

Coconut milk - 1/4 cup

Salt

METHOD

Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve. 

SNAKE GOURD RINGS

This is something different and easy to try with snake gourd. Apart from the boring and usual podalanka poriyal, podalanka or snake gourd can be used to make something interesting like this. Its similar to the bajjis we eat, so it can be prepared as an evening snack, served as a starter or even with a rice preparation. 

INGREDIENTS

Snake gourd - 2 (small size)

Gram flour - 1 cup

Rice flour - 1/2 cup

Chili pwd - 1 tsp (add more if you require)

Salt 

METHOD

Wash and wipe the snake gourd dry. Scrape the skin lightly and cut them into rings. Remove the pith from the rings and keep the chopped rings aside. Prepare a batter with gram flour, rice flour, chili pwd and salt with water. It should resemble dosa batter. Check for salt and chili pwd and add more if required. Now add chopped snake gourd into the batter. Heat oil in a kadai and fry them. Snake gourd rings are ready!! 

MUTTAI PORIYAL/EGG SCRAMBLE

Egg scramble is not a new preparation to most of us but each of us do it in a different way. At home, I prepare it differently when it accompanies rice, a little different from this method for chappati and with a little twist and flavour for bread. This preparation tastes good with rice. Will soon be updating the other methods.

INGREDIENTS

Eggs - 2

Onion 2 - finely chopped

Green chili - 1 cut into 2 halves 

Turmeric pwd - a pinch

Ginger garlic paste - 1 tsp

Coriander leaves - chopped for garnish

Oil - 2 tbsp

Salt

METHOD

Heat a pan with 2 tbsp of oil , once hot add the onion and green chilly. Sauté for 2-3 mins and add the ginger garlic paste. Once the raw flavour of the paste goes and the onions have turned light brown, break the two eggs, add salt, turmeric and scramble on high flame for 2 mins and for 4-5 mins on medium flame. Garnish with coriander leaves and serve hot.

METHI IN BABAY POTATO FRY/ VENDHAYA KEERAI URALAI KILANGU FRY

Vendhaya keerai/ Fenugreek leaves added to baby potatoes makes it a tasty and healthy combo. Its quite easy to prepare too. This dish can be had with rice and chapatti.

INGREDIENTS

Baby potao - 1 pack

Vendhaya keerai/ methi/ fenugreek leaves - 2 small bundles

Onion - 2 large, finely chopped

Sambar pwd - 2 - 3 tbsp

Turmeric pwd - a pinch

Mustard seeds - 1/2 tsp 

Salt 

Oil 

METHOD

Wash and boil the potatoes. Add enough salt while boiling. Remove the peel and set aside. 

In a hot pan add oil, mustard seeds, onion and cook till the onions turn light brown. Add the chopped leaves, boiled potatoes, turmeric pwd, salt, sambar pwd or you can even use chili pwd if you prefer. Mix well and check for salt and spice. Cook for 10-15 mins. Serve hot.

BEANS USILI

Beans usili is a traditional dish prepared in South India more particularly by the brahmins. It's a lovely combination of lentil prepared in a particular way and mixed with beans. Its packed with nutrients and can be made with very little oil. Beans usili can be a good side dish for sambhar rice or mix it with hot rice with little ghee. It's delicious!

Usili is usually prepared using beans, cluster beans or banana flower. At home we use either cluster beans or beans.

INGREDIENTS

Beans - 30 nos

Toor dhal - 3/4 cup

Dry Red chili - 5 

Asafoetida - 1 tsp

Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Split Urad dhal - 1/2 tsp

Curry leaves

Salt 

METHOD

Wash and soak the toor dhal for an hour. Meanwhile, wash and cut the beans into small pieces. Cook beans with water and salt till done and keep aside. 

Drain the dhal of water and grind it to a coarse paste with cumin seeds, asafoetida, dry red chilies and salt. 

Heat oil in a kadai and add split urad dhal and curry leaves then add the ground paste with little turmeric and fry on low heat for about 11- 15 mins. You can also steam the ground paste in an idli maker. 

When it reaches a crumbly texture, add the beans and stir well. Check for salt. 

Cook for another 5-10 mins and beans usili is ready. 

CREAMY KADAI VEGETABLES

This creamy kadai vegetable dish tastes good with rotis and pulao. Its a mild gravy cooked with milk and cream and made without onion and garlic. Yes, it does not have onion and garlic and still tastes yummy. At home, we use onions for almost all our dishes in our daily cooking so I was wondering if I can cook something tasty and satvic - without onion and garlic. Determined to try a gravy without the 2 main (family.. lol) ingredients.. I got into my kitchen. Ingredients and method follows. 

INGREDIENTS

Potato - 2 small if big 1

Capsicum - 1 (I've used green, yellow and red. So one of each) 

Peas - 1/2 Cup

Paneer - 10 cubes

Tomato - 2

Green chili - 1

Mint leaves/ Pudina- 20

Coriander - 1 tbsp chopped

Turmeric pwd - 1 tsp

Coriander pwd - 1/2 tbsp

Chili pwd - 1/2 tbsp

Garam masala - 1 tsp

Dry methi leaves - 1 tsp

Jeera/ cumin seeds- 1 tsp

Ginger paste or chopped ginger - 1 tsp

Milk - 1/2 cup

Cream - 1/2 cup

Sugar - 1 tsp

Salt

Please use your choice of vegetables to it. Also, you can do away with the cream if you don't prefer. 

METHOD

Parboil* all the vegetables in little water with salt. 

Heat 1 tsp of oil in a pan and saute the chopped tomatoes, green chilies, chopped coriander and pudina/ mint  leaves one by one. Let it cool and grind it to a paste.

Heat a kadai, add oil and crackle jeera seeds. Add the garlic and saute for a minute, add the dry methi leaves, ground paste and after 3 mins add all the masala pwds. Add the parboiled veggies and cook for 5-10 mins in low heat adding little water. Add necessary salt and 1 tsp sugar. Once the veggies are cooked and the raw smell of the masalas go add the milk and cream. Stir and mix well in low heat for a minute and switch of the heat. 

Garnish with chopped coriander leaves.

Note

*Partially cooking the vegetables and removing from water once they are soft and before they are fully cooked. 

YAM FRY

I've already posted a recipe with yam/chena kilangu and this is just another variation.

INGREDIENTS

Chena kilangu/ Yam - 250 gms

Sambhar pwd - 2 tbsp

Turmeric pwd - a pinch

Salt to taste

Oil - 2

METHOD

Cut the yam into small cubes.

Boil them in water with required salt and turmeric till its cooked about 70% (it should not get too soft or mashed)

Drain the water and cool the yam cubes (it should dry completely) 

In a pan add oil, yam cubes, sambhar pwd (you can use plain chili pwd too, in that case reduce the quantity to 1 tbsp) and salt.

Toss it and cook till crisp.

This dish goes well with sambhar sadham/rice, curd rice or as an evening snack all by itself.

NOTE

Yam should not be cooked completely while boiling.

A few curry leaves can be added while frying to enhance the flavour.

PANEER DOSA

INGREDIENTS 

Paneer (grated) - 100 gms/ 1 cup

Onion (finely chopped) - 1

Tomato (chopped) - 1

Red chili pwd - 1 tbsp

Turmeric pwd- a pinch

Curry leaves - 4

Mustard - 1/2 tsp

Cumin seeds/ Jeera- 1/2 tsp

Salt to taste

METHOD

Heat a kadai and add 1 tbsp of oil. Add the mustard, cumin seeds, curry leaves and throw in the chopped onions once it crackles. Saute and wait till it turns light pink. Now, add the chopped tomatoes and the chili pwd. Mix well and cook for ten mins or till it turns mushy. Add the required salt and mix the grated paneer into it. Stir and cook for about 2 mins. Let it cool and just smear a generous portion on your dosa (just before serving it from the tawa) and roll or pack as shown below to enjoy yummy paneer dosa. Alternatively, it can also be used as a side dish for dosa. 

Note*

Do not add water and cook in medium flame. 

Paneer can also be cut  into very small cubes instead of grating

  

CARROT AND ROASTED PEANUT RAITHA

Though I've tried a variety of raitha recipes, something with peanuts was little unusual and that intrigued me. I ended up preparing it the very next day for bisi bela bath and trust me it was simply superb and heavenly for this summer heat. It tastes too good that it could be eaten without any roti or rice preparation. 

A little information about peanuts wouldn't hurt. Despite their name, peanuts are not actually nuts, they are legumes. Peanuts contain mono unsaturated and polyunsaturated fats that keep the heart healthy. Peanuts are an extremely high source of plant protein. Peanuts contain high concentrations of the antioxidant polyphenols, primarily a compound called p-coumaric acid and oleic acid, that not only protect the heart but inhibit the growth of free radicals, keeping infection at bay.  Peanuts provide our body with essential vitamins, that also help in regulating metabolism, converting fat and carbohydrates into energy, and facilitating bone and tissue formation. A good source of folate, peanuts reduce the incidence of birth defects, and anemia related conditions. The number of peanuts health benefits match the number of ways it can be consumed.

Here's the recipe to yummy and healthy peanut and carrot raitha. 

INGREDIENTS

Carrot (grated) - 1

Peanuts - a handful

Curd/ Yoghurt - 2 cups

Mustard - 1/2 tsp

Cumin seeds/ Jeera- 1/2 tsp

Curry leaves- 4-5

Salt 

Oil - 1 tsp

METHOD

Mix the grated carrots, curd and keep it aside. In a pan, add the peanuts and toss for about 3-4 mins in medium heat without oil. In case you're using roasted peanuts then this step can be skipped. Add the roasted peanuts and required salt to the curd mixture and give it a good mix. In a small pan heat oil and add mustard and cumin. Once they crackle add the curry leaves, switch off the heat. Pour this over the curd mixture. Roasted peanut carrot raitha is ready to be served. Tastes good when chilled.  

YUMMY MASALA CASHEWS

We all love this crunchy nut, don't we? This delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Here are a few health benefits of these super nuts : 

• Cashews have a lower fat content when compared to most other nuts
• They contain soluble dietary fibre 
• Contains magnesium and copper that help to strengthen bones and are good for blood flow.
• Cashews (100 gms) have almost 7 mg of iron while beetroot has only 0.8 mg.
• Cashews keep our arteries flexible, prevent plaque build up.
• Promotes bone health and traditionally used to prevent night cramps.

Source
www.whfoods.com
Rujuta Diwekar ( https://www.facebook.com/permalink.php?id=51805188423&story..)

Coming to the recipe. Its a quick evening snack and can be made in a jiffy! I have used chili powder, the same can be prepared using pepper powder too, if you prefer. 

INGREDIENTS

Whole Cashews - 20-30

Chili pwd - 1 tsp

Salt

Ghee for frying

METHOD

Heat ghee in a kadai and when hot drop the cashews. Fry until golden brown in medium flame. Before letting it to cool add the chili pwd and salt and give it a good mix. Let it cool for a few minutes and enjoy your masala cashews with hot tea. 

CHICKEN KORMA

This Chicken Korma recipe is my style and goes very well with idli and dosa. I wanted to try out something different with the marinated chicken I had. Since it was idli for dinner that day I wanted something not very spicy at the same time something that would go very well with idlis. I used the marinated chicken I had to make a korma my style. The ingredients required for marination is also given below. Here's my recipe to a tasty chicken korma/ chicken in a nutty gravy/ vellai (white) korma or however you want to call it. 

INGREDIENTS

Chicken - 250 gms

Onion (chopped) - 2

Tomato (chopped) - 2

Green chili (slit) - 2 [make it 3 if you prefer it spicy]

Ginger & Garlic paste - 1/2 tbsp

Turmeric pwd - a pinch

Coriander pwd - 1 tbsp

Chili pwd - 1 tsp

Garam masala - 1/2 tsp

Cardamom, Clove - 1 each

Cinnamon -  1/2 a stick

Coconut milk - 1/2 cup

Salt to taste 

Coriander leaves for garnish

To marinate 

Turmeric pwd - 1/2 tsp

Chili pwd - 1 tsp

Ginger & Garlic paste - 1 tsp

Lemon juice - 1 tbsp

Salt - 1 tsp

To grind 

Poppy seeds - 1 tsp

Cashews - 6

Add water when grinding to make it a paste. 

METHOD

Marinate the chicken pieces in the above marinade mixture for 30 mins.

In a cooker pan add little oil and add cardamom, cinnamon and clove. Immediately add the chopped onion and slit green chilies. After 2 mins add the ginger garlic paste and saute for about 5 mins. Now add the chopped tomatoes, chicken and all the masalas. Give it a good mix. Add very little water and close the cooker lid. Cook for 4 whistles and switch off. When the pressure releases add the prepared cashew paste. Keep it on medium flame and let it boil. Now add coconut milk, give it a stir and finish it off with chopped coriander leaves. It's a tasty chicken kurma made in a South Indian style- a good side dish for appam(hoppers), idiyappam(string hoppers), idli and dosa. 

IDIYAPPAM - BIRYANI STYLE

This is similar to the Egg Idiyappam recipe posted earlier but this one is without eggs for vegetarians. It can be had with cucumber or onion raitha or even without that as it tastes good even without any side dish or gravy. Excellent dish and quite easy to prepare. This has been one of our favourite dishes at home and we prepare this frequently. If you're using the store bought ready-made idiyappam then steam it or heat it in the microwave and then use.

INGREDIENTS 

Idiyappam (torn to small bits) - 3 cups

Onion (finely chopped) - 2

Tomatoes (finely chopped) - 2

Mint leaves (chopped) - ¼ cup

Turmeric pwd - ¼ tsp

Chili powder - 1 tbsp

Garam masala - 1 tsp

Ginger garlic paste - 1 tsp

Coriander (finely chopped) - little for garnishing

Salt

METHOD

Heat oil in a kadai and add the chopped onions. Cook till translucent. Add ginger garlic paste, little salt and sauté till the raw smell of the ginger and garlic paste goes. Add chopped mint leaves, tomatoes, turmeric pwd, chili pwd and salt. Cook till the tomatoes get mushy. Add the garam masala or biryani masala (I use garam masala).Once it gets mushy (this might take about 15 mins in medium heat) add the tiny pieces of Idiyappam and stir well. Garnish with finely chopped coriander leaves. Serve hot.

EASY RASAM

This rasam can be made in no time and tastes really good. Try this out when you crave for a good rasam but have only five minutes to spare. It will also be of help for starters as its very simple to make and you cannot go wrong. This also comes in handy when you're unable to prepare fresh spice powders. In fact this recipe was born as a result of power cut. I usually grind whole black pepper, cumin, coriander and garlic (coarsely) every time I prepare rasam which gives it a nice aroma and taste. Since I don't use any ready made powders for rasam or sambhar I came up with this idea. Nevertheless this also tastes good.

 INGREDIENTS

Tomato (chopped) - 1 small size

Tamarind juice* - 1 cup

Coriander powder - 1 tsp

Black pepper powder - 1 tsp 

Cumin powder/Jeera powder - 1/2 tsp 

Sambhar powder - 1/2 tsp

Turmeric powder - a pinch

Salt

Coriander leaves for garnish

For tempering

Ghee - 1 tsp 

Mustard seeds - 1/2 tsp

Cumin seeds/ jeera - 1/4 tsp

Garlic pods - 4

Curry leaves - 5

Karuvadagam* - a tiny piece

METHOD

In a bowl or vessel, add the chopped tomatoes, tamarind juice and all the masala powders. Add about 11/2 cups of water or according to your taste and add the required amount of salt. Keep this aside. Heat a kadai and add ghee, mustard seeds, cumin seeds, garlic pods, curry leaves and the karuvadagam in the same order. Once the seeds crackle and the garlic turns light brown pour the tamarind juice mixture to this and let it boil. Switch off the heat after the first boil. Let it set and transfer it to a vessel. Garnish it with coriander leaves. Simple rasam is ready to serve hot.

STEP BY STEP PICTURE

Add all the masala powders to the chopped tomato and tamarind juice. Add required salt and water.

 Crackle mustard, cumin, garlic pods, curry leaves and karuvadagam in a tsp of ghee and pour the above mixture. Let it boil.

Transfer it to a vessel and garnish with coriander leaves. 

NOTE

*Tamarind juice to be made with a small ball of tamarind in hot water

*Karuvadagam is a combination of small onion, garlic, fenugreek seeds, mustard seeds, cumin seeds and  split black gram. Combined and sun dried for days in a particular way and stored. This is used for  tempering.

 Adding karuvadagam is optional.

MASALA DOSA

Masala Dosa-  a thin crisp dosa, filled with mildly spiced potato bhaji. This is a famous recipe in India and a popular South Indian dish which traces it's origin to Udupi cuisine. It is easy to prepare and quite addictive too. If you are a dosa lover, I'm sure this is worth a try. 

I've given the recipe only for the potato bhaji here. 

Ingredients

For the Potato bhaji  (for about 4 dosas)

Potatoes - 3

Onion (thinly sliced) - 1 

Green Chilies (slit) - 2 

Split Bengal gram / Kadali paruppu- 1 tsp

Mustard- 1/2 tsp

Turmeric pwd- 1/2 tsp

Chopped coriander leaves for garnish 

Salt as per your taste

Method

Boil the potatoes with some salt. Cool and peel the skin and mash half the quantity and chop the rest into small pieces. In a pan, heat oil and crackle mustard seeds followed by split bengal gram / kadali paruppu and slit green chilies. Sauté till fragrant and add the onions, turmeric pwd and salt. Sauté for about 4-5 mins in low heat and once its cooked add the potatoes. Stir well until well combined. Garnish with chopped coriander leaves.

CHENA KILANGU FRY/ YAM FRY

Chena kilangu fry has been my favourite from childhood. I would love to relish this simple delicacy with curd rice. This version of the recipe is how we cook it at home, very simple yet delicious to taste.

INGREDIENTS

Chena kilangu- 250 gms

Turmeric pwd- a pinch

Sambar pwd- 1/2 tbsp (add more if you prefer it spicy)

Mustard seeds- 1/2 tsp

Split urad dal- 1/2 tsp

Salt to taste

METHOD

Wash and slice the yam into thin slices. Heat oil in a pan and crackle the mustard seeds and split urad dal. Add the sliced yam to it, give it a stir. To it, add a pinch of turmeric pwd, sambar pwd and required salt. Mix well, sprinkle little water and cook till crisp. Yummy yam fry is ready to eat. 

PEAS PULAO

Peas pulao is very easy and pretty simple to prepare. This recipe is a simple one for people who're trying it out for the first time and who's looking for a quick and easy version. I'll be posting my version of peas pulao soon.

Ingredients

Basmati rice- 1 cup

Peas- 1/2 cup

Cinnamon- 1 (1/2 inch piece)

Clove- 1

Cardamom- 1

Black cumin/ shah jeera- 1/2 tsp

Ginger Garlic paste- 1 tbsp

Green chilly- 1 (small) 

Salt 

Method 

Wash and soak rice for about 15-20 mins. Heat about 2 tbsp of oil in a pan and add all the whole spices (i.e) cinnamon, clove, cardamom. Saute for about a minute or till you get the fragrance. Now add black cumin/Shah jeera, slit green chilly and saute for a minute. Next, add the peas with little salt. Fry for 3-4 mins. Add the soaked rice with ginger garlic paste and saute for 2-3 minutes. Add required salt and 2 cups of water (since the basmati rice and water ratio is 1:2). Close the lid of the pan and keep the heat on low and cook till the rice is fluffy and done. 

Note

If you're preparing this in a cooker, follow the same method by adding 2 cups of water and then close the lid of the cooker with the cooker weight. Keep on high flame and wait for a whistle. After the first whistle, reduce the heat to low and switch off the heat after 5 mins.