Ingredients of this recipe:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
Method to make this recipe : chicken chettinad:
• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .
Showing posts with label LUNCH RECIPES. Show all posts
Showing posts with label LUNCH RECIPES. Show all posts
CHICKEN BIRYANI RECIPE
Ingredients of this recipe:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Method to make this recipe:
• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Method to make this recipe:
• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.
MURGH AFGHANI RECIPE
Ingredients of this recipe:
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
Method to make this recipe : chicken afgani:
• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
Method to make this recipe : chicken afgani:
• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.
BUTTER CHICKEN RECIPE
Ingredients of this recipe:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Method to make this recipe : butter chicken :
• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Method to make this recipe : butter chicken :
• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
BARBECUED CHICKEN RECIPE
Ingredients of this recipe:
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe
• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe
• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.
Dal Dhokli
Dal Dhokli (Dumlpings in Lentil Curry)
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Gatte Ki Sabji
ingredients
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
Papad ki sabzi
Ingredients
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
Dal Bati Churma
Dal Bati Churma (Puffed dough dumplings with lentil curry )
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Dahi Kadi
Ingredients
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
Gatte Ka Pulao
Ingredients
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
Vermicilli (Semiya) Upma
Honestly, I have a blissful relationship with ‘vermicelli’ - always there to comfort me during crisis times. A blessing in my pantry and a life-saver during times when I run out of dosa or idli batter. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
TOMATO CHUTNEY RECIPE
ORIGIN :
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Mint chutney
ORGIN:
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Yellow Pumkin Chutney
ORIGIN:
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Cabbage Chutney
ORIGIN:
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Curry Leaves Chutney
ORIGIN
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Coconut Chutney
ORIGIN:
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
SAMBAR POWDER
ORIGIN
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
Rasam Powder
ORIGIN:
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
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