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.

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.  

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.

TOMATO AND SPROUT SALAD

I was looking to make a salad and the only ingredient I had was tomato and luckily found some sprouted green gram too! So the chef in me said why not put them together with a dash of olive oil and a pinch of pepper and salt. Here's the recipe to my tomato and sprout salad with a twist ;)

INGREDIENTS

To make a small bowl of salad for one person

Tomato - 1 (cut into 1 inch pieces)
Sprouted green gram - a handful
Rusk - 2
Olive oil - 1 tbsp
Lemon juice - 2 drops
Salt and Pepper as per taste
Chopped coriander leaves for garnish if you prefer

METHOD

Add the chopped tomato pieces and sprouted green gram to a bowl. The twist in this salad recipe is adding sweet rusk. Yes, rusk!! Break the rusk into 2 inch pieces. I've used sweet rusk here but it can be tried with any kind of rusk. Flavoured rusk may change the taste of the salad so refrain from using that unless you like it. Add the rusk pieces to the tomatoes and sprouts along with a tbsp of olive oil. Give it a good mix. Add 2 drops of lemon juice and the required salt and pepper. I've used white pepper for this salad. Garnish with chopped coriander leaves. The crunchiness of sprouted green gram and the sweetness of rusk mixed in the juice of tomato and olive oil makes it tasty. Try this simple and healthy salad and you're sure to love it.

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. 

SIMPLE AND DELICIOUS POTATO FRY

This simple recipe can be made in a few minutes and goes well with sambar, rasam or curd rice.

INGREDIENTS

Potato (medium size) - 2

Turmeric- a pinch

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

Mustard seeds- ½ tsp

Oil- 3-4 tbsp

Salt

METHOD

Wash, peel and cut the raw potatoes into small pieces. Heat kadai or a non stick pan and add oil. Once it’s hot, add the mustard seeds, and let it crackle. Throw in the tiny pieces of potato adding turmeric, required salt and sambar pwd and cook on low flame till the potatoes are cooked (take a piece from the kadai, it should be slightly crisp on the outside and soft on the inside, if yes then its cooked) check for the taste and add more salt or sambar pwd if required. Switch off the heat when it’s done. Serve hot.

PEPPER CHICKEN FRY

This pepper chicken is my mother’s recipe to which I have added a few changes. It tastes good with rasam, curd rice and even with chapati. 

INGREDIENTS

Chicken – 500 gms boneless cut into small pieces

Onion (chopped) – 2  

Ginger and garlic (grated) – 2 tbsp each  OR  Ginger garlic paste - 1 tbsp

Green chilly (slit) – 1

Black pepper (crushed) – 1¼ tbsp

Garam masala – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ¼ tsp

Juice of half a lemon

Salt

Tomato puree – 2 tsp

Curry leaves

Coconut oil

Chopped coriander leaves for garnish

METHOD

Wash the chicken pieces by adding a tsp of turmeric and little salt. Heat oil in a pan and add chopped onions and little salt and let it brown. Add grated ginger and garlic OR ginger garlic paste, slit green chili and curry leaves. Let it cook until the raw smell goes. Add crushed pepper, turmeric powder, garam masala, fennel powder and cook for about 3 mins. Add tomato puree and mix well. I have used tomato puree for this recipe but my mother adds chopped tomatoes. If you prefer tomatoes then use one small sized tomato and chop it into small cubes. Add the chicken pieces and squeeze in the lemon and add the required salt. Combine everything well. Add about half a cup of water and let it boil. Reduce the heat once it starts boiling, cover and cook the chicken for about ten minutes or  until done stirring in occasionally in between if needed and add little water if the masala sticks to the pan. Once the chicken is done, heat coconut oil in a tadka pan, add curry leaves, switch off the heat and pour this on the chicken. Serve hot.