Soya Chunks Curry

Prep Time : 10 Mins  Cook Time : 10 mins   Serves : 4

My all time favourite recipe that goes well with rice & roti.....

Ingredients:

• 2 cups of Soya chunks / Meal maker
• 3 Capsicum ,Sliced
• 1 Onion ,chopped  in thin slices
• 2 Tomatoes,finely chopped
• 1tsp Ginger paste or crushed
• 1tsp Garlic paste or crushed
• 3/4 - 1 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/8th tsp turmeric powder
• 1/4 tsp curry powder or Garam masala
• 1 tsp fennel seeds
• 2 tbsp Oil
• Salt for taste
• Water -1/4 cup 

          

Method:

1. Soak the Soya chunks in hot water for 10 mins.
2. Drain the water and squeeze the excess water with your hands.Keep aside.
3. Now in a pan add oil and fennel seeds.Fry onion till golden brown color .
4. Add ginger garlic paste and saute for 2 mins.
5. Then fry the Capsicum for 2 mins in medium flame.
6. Put the tomatoes and all the masalas and fry the tomatoes till it becomes soft and mushy.

          

    7. Mix the Soya chunks in the pan and saute for few mins and sprinkle little water.

    8. Close the lid and cook in medium low flame. Garnish it with Coriander leaves.

     Soya chunks curry is ready for serving.......

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Sutta Kathirikai Gothsu / Brinjal Gothsu

Prep Time : 10 mins    Cooking Time : 20 mins    Serves : 4

Goes well with rice & roti...
Ingredients:

• 2 big Brinjal / Kathirikai
• 1 big onion or 10 to 15 small onions finely chopped
• 3 medium size Tomato finely chopped
• 4 Green chillies finely chopped
• 1 tsp Tamarind paste
• Salt for taste

For tempering :

• 1 tsp mustard
• 1 tsp urad dhal
• 2 tbsp Sesame oil
• Curry leaves

                     

Method:

1. Wash the brinjal,Roast it on medium open flame by applying oil on it. 
2. Let it cool ,after 5 minutes peel the skin of the brinjal.    
3. After peeling the skin, put it in a bowl of water and rinse the brinjal to remove the excess smoke smell and the remaining tiny burnt skins.
4. Mash the brinjal to ensure that there is not insects in it.
5. Now mash it nicely with your hands or cut it using knife or if you want a smooth paste you can blend it in mixie.
6. Now in a pan add oil and put the temper items,then add onion green chillies.
7. Fry till the onion turns golden brown colour and add the tomato and salt.
8. Once the tomato gets mushy add the brinjal,tamarind paste and mix well.
9. Add water and boil for 5 mins to bring it to Gothsu consistency.
10. Garnish with Coriander leaves 

          

Serve hot with Idli / Dosa ,Rotis etc....

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Vegetable Kurma

Ingredients:

• Vegetables - 1 and  1/2 cups (any mixed vegetables)
• 1 medium size Onion
• 2 medium size Tomato
• 1 Green chilli
• 1 small piece Ginger
• 5 - 6 Garlic pods
• 1 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/4 tsp Curry powder (optional)
• Grated coconut - 1/4 cup (fresh or dry)
• Fennel seed - 1tsp
• Clove and Cinnamon - each 1
• Oil - 1 tbsp

          

Method:

1. Boil the vegetables.I used carrot,beans,peas and potato.
2. Now in a Tawa add oil ,Fennel seeds clove and Cinnamon.
3. Fry onion ginger garlic till it changes to golden brown color.
4. Add tomatoes along with the masala powders fry until the tomato gets mushy and raw smell goes off.
5. Add the grated coconut and allow it to cool.
6. Grind it into a smooth paste in a mixer .You can add little water while grinding.
7. Now add the paste to the boiled vegetables and allow it to boil till a thick consistency or to your required consistency.  
8. Garnish it with coriander leaves

Serve it hot with Rotis, Rice.......

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Kushboo Idli

Prep Time: 20 mins     Soaking time: 6 hrs      Cook Time : 20 mins

Ingredients:

• 4 cups Raw Rice / Pacharisi
• 1 cup Urad dal / Ulundhu
• 1/2 cup Sabudana / Sago / Javvarisi
• Salt - for taste
• Cooking Soda / Eno Salt - 1/2 tsp
• Water 

Method :

1. Wash Rice and dal.
2. Soak it together with Sabudana in a vessel for 6 hours.
3. Grind it into a smooth batter .Add Salt and mix it with your hand.

                        

       

      4.  Ferment it overnight.

      5.  Take the fermented Batter and mix it with cooking soda, If required add little                   water to make idly batter consistency. 

      6.  Prepare idli by greasing the idli plates with little oil and pour the batter in the                  mould.

      7.  Place the plates in idli cooker and cook on medium flame for 10 minutes.

      8.  To check whether its cooked  insert a tooth pick ,it should come out clean.

      9.  Once cooked switch off the flame and allow it to cool for 5 mins.

       Kushboo Idli is ready to serve......

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Vegetable Biriyani

Easy and quick recipe,fills the lunch boxes atleast once in a week...
Prep Time: 20 Mins    Cook time : 30 mins      Serves : 4

Ingredients:

• Basmathi Rice / Raw rice-  2 cups 
• Beans - 50 gms
• Carrot - 50 gms
• Peas - 50 gms
• Onion - 1 medium sized,finely chopped
• Tomato - 2 medium sized,finely chopped
• Ginger paste - 1tsp
• Garlic paste - 1tsp
• Green chilli - 1 slit
• Mint and coriander leaves 
• 1 tsp Chilli powder
• 1/2 tsp coriander powder
• 1/8 tsp Turmeric powder
• 1/4 tsp Biriyani masala / Garam masala powder(Optional)
• Salt to taste
• Yoghurt - 1/4 cup
• Water - 4 cups ( minus 1/4 cup)

For Seasoning:

• Cloves ,Cardomon and Cinnamon stick - Each 2 nos.
• Bay leaves -1
• Oil + Ghee - 3tbsp

Method:

• Wash the rice and soak it in water for 30 mins and drain the water.
• Cut the vegetables and keep it ready. You can also add more veggies like mushroom,Cauliflower,Capsicum,Turnip,Potato etc

• In a Pressure cooker add oil and ghee, put the items under seasoning.
• Add Onions and stir for a minute and add Ginger & Garlic paste.Fry it until the raw smell goes.
• Now add coriander and mint leaves and toss it .
• Add in Tomatoes and fry for a minute then mix all Masalas & Salt and fry until the tomatoes goes mushy and 
• Add in  all Vegetables and toss it .Mix the yoghurt.
• Now put the rice and mix it with the masala and add  the water.
• Allow it to boil for 5 mins, when it thickens as shown in the pic below,close the lid and let the cooker whistle once.
• Keep in lowest flame for 5 mins and switch off the stove and when the pressure goes down, open the lid and transfer to another broad vessel

                           

            

   Biriyani is ready to be served with your favorite side dish ...

                       

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Paneer Noodles

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IDLI / DOSA BATTER

IDLI / DOSA BATTER

Ingredients:

• 4 cups Idli rice
• 1 cup whole white Urad dhal /Split dhal/ Black Urad Dhal
• 1 tbsp Fenugreek/ methi seeds/ Vendhayam
• 2 tbsp Salt

Instructions:

1.  Wash and Soak all the ingredients separately for minimum 4 hrs.   
2. I used whole white urad dhal as it will be more fluffy than the split one . Black dhal needs extra time for soaking and cleaning.
3. After 4 hrs you can notice the dhal and rice are ready for grinding.  
4. First add the soaked Fenugreek in the grinder with little water,grind it until they are finely ground.(Grinding separately gives more fluffiness)
5. Now add the urad dhal and add water slowly on intervals. Grind Dhal for about 20 - 25 mins,by now it will be fully grinded and fluffy.
6. Transfer it into a big bowl and keep aside.
7. Now grind the soaked rice with enough water ,as more water added at once will make the batter into thin consistency.
8. Transfer the batter to the Urad dhal bowl.
9. Add salt to the batter and mix it with your hand .I always add it before fermenting.

              

 10.   It usually takes 10 - 12 hrs to ferment and you can see the batter raised. a well fermented batter            gives soft and tasty Idlies.

       

               

    

   11.   Now mix the batter nicely with a laddle and the batter is ready to use.

   

MAKING OF IDLI :

1. Put some water in an idly vessel and put it on medium flame. 
2. Oil the idli plates and gently fill the moulds with the batter. You can also use cloth on the plate.In that case no need to grease the plate with oil.
   
3. Put it inside the idly vessel and let it steam for 8 - 10 minutes.

                     

    4.   After it gets cooked,take it out from the vessel and let it rest for 5 minutes,dont remove 

          immediately as it will be sticking to the plate.

    5.   Do not overcook then it will become hard.

    6.   Very soft fluffy idlis ,Uthappam,Soft dosas,Mini idlis ,crispy dosas ,Paniyaram etc.,can be                   prepared using this batter.

     Serve hot with Sambhar,Chutney ....

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Chicken Tikka

                                           

Ingredients:

• Boneless Chicken     - 500gms cubed medium sized
• Capsicum - 2 no. , cubed
• Tomato     - 1 no.,cubed and seeds removed
• Onion       - 1no., cubed

For Marination:

• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder (Optional)
• 1/4 tsp Turmeric powder
• 1/2 tsp Chat Masala powder
• 1/4 tsp Black or white pepper powder
• 1 tsp Ginger Garlic paste
• 1/2 tsp Tandoori powder / Garam masala powder
• Salt   -  As per taste
• 1/2 tsp Ajwain
• Lemon Juice - from 1/2 lemon
• 3tsp Hung curd / Thick Yogurt/Sour cream
• 1tbsp Vegetable Oil/ Olive oil
• Skewers -few ,Soaked in water for 1 hour to avoid burning

Method:

1. Whisk all the ingredients under Marination into a smooth paste. Use thick consistency yoghurt,if You have regular yoghurt drain the excess water using a muslin cloth.
2. Marinate the Chicken in the masala
3. Mix it with hand and make sure all the pieces are coated nicely
4. Refrigerate it for more than 3 hrs .
5. Now Arrange the veggies and chicken pieces in skewers alternatively.                                                                
6. Preheat the Oven to 220 C and grill it for 25 - 30 mins or till it is done.
7. Check in between as the cooking depends on the size and tenderness of the chicken.
8. After done brush it with oil or butter and squeeze some lemon over it.
9. Can also sprinkle chat masala ....

                            

Serve it hot with Mint Chutney and Tomato Ketchup 

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Potato / Aloo Fry

Ingredients:

• 10 no.small potatoes
• 1 tsp Chilli powder
• 1 tsp Ginger garlic paste
• 1/8 tsp turmeric powder
• Salt for taste
• 1/2 tsp Mustard
• 1 pinch Hing / Asafoetida
• Coriander leaves 
• Curry leaves

Method:

1. Boil the potatoes and peel the skin.
2. In a pan pour 2 tbsp oil,add mustard,curry leaves and hing
3. Add the ginger garlic paste and saute for 2 mins
4. Now add potatoes and toss,add the masala powders and fry in low flame for 10 mins.
5. Garnish with coriander leaves,Spicy yummy potato fry is ready to serve.

Can be served as evening snacks for kids as they love this so much...

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Coconut Chutney

COCONUT CHUTNEY

Ingredients:

• 1 cup fresh coconut slices
• 3 spicy green chillies
• 4 tbsp Fried gram dhal or Potukadalai
• 2 small pieces of ginger.
• Salt as per taste

To temper:

• 1 tsp Vegetable Oil or Coconut oil
• 1/2 tsp mustard
• 1 tsp Urad dhal (broken)
• 1 pinch Hing (Optional)
• Curry leaves

Method :

1. Gring all the Ingredients in the mixie jar.
2. Add water while grinding.
3. Grind it to your desired consistency.
4. In a small kadai with oil add the temper items.
5. Serve with Idli,Dosa,Pongal,Rava Upuma...... etc.

Variations:

• Replace fried gram with a piece of tamarind, can be used during travels.
• Add a bunch of coriander leaves and tamarind .
• Add curry leaves while grinding 
• Replace red chilli for green chilli.
• Add Roasted peanuts,roasted sesame seeds instead of fried grams.
• Can add garlic instead of ginger.
• Can add fried channa dhal and red chilli with coconut salt garlic.

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Gobi / Cauliflower Peas Masala

CAULIFLOWER PEAS MASALA

Ingredients:

• 1 medium size Cauliflower / Gobi
• 1 cup Peas
• 1 Onion ,finely chopped
• 2 Tomatoes , finely chopped
• 1 Green chilli 
• 2 tsp Ginger garlic paste
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• 1/4 tsp turmeric powder
• 1 tsp Curry masala powder / Biriyani masala powder
• 1/2 tsp Garam masala powder
• Curry leaves
• Coriander leaves
• Salt for taste  
• Fennel seeds -   1tsp
• Cinnamon - 1 small piece
• Cloves -2      
• 1/2 cup Coconut Milk or fresh cream Optional                            

Method:

1. Clean the cauliflower and make it into medium size florets.
2. Boil some water with salt and add the florets close the lid and switch off the flame. 
3. Now in a kadai add 2 tbsp of oil,fenel seeds,cinnamon and clove.
4. Fry Onions,green chilli and Ginger garlic paste,curry leaves in medium flame.
5. Add tomato, salt and masala powders and fry till the tomatoes get soft.
6. keep frying in medium flame till the raw smell goes off.
7. Add the Cauliflower and peas in the kadai and fry it for 2 mins.
8. Sprinle some water close the lid and cook in medium flame till the Cauliflower gets cooked.
9. Finally add 1/2 cup coconut milk or fresh cream .Its optional.
10. Garnish with coriander leaves .

    11.  Serve hot with Chapathi or Rice.

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