Thakkali Pattani Thokku / Tomato Peas Curry

         This is another recipe of my Mom, one of my favorite too,love it with hot rice n papad/Potato Fry. Very spicy and tangy curry cooked with peas. Garlic,Mint and whole garam masala gives you lots of flavor. We make this curry with dried peas, I used some left over soaked peas which i used after making Green Peas Cabbage Vada. The peas were sprouted and this curry turned out to be more nutritious and delicious. You can also try this with frozen/fresh peas. Plz Adjust the spice level according to your taste, mine was HOT...HOT...Now to the recipe..

Apple Pear/Asian Pear Dates Milkshake

  I want to make some healthy and simple recipes likes juices, salads and soups for New U event. Few days back I bought Apple pears/Asian Pears from Brennan's Market. I love to eat this fruit as such. Apple pears are crisp like apple and juicy like pears. For a change simply tried milkshake with apple pear and  Dates. I also added 1/4 tsp vanilla essence and honey to make it more yummy and flavorful. It tasted divine even without a scoop of ice cream. If you buy Asian Pears next time, plz do give a try you will love it. Now to the recipe...

Legumes Biryani/Biryani with Legumes

click image for enlarged view

         Its boring for me to eat Vegetable n NV biryani... i want to eat something special n wholesome...so i tried with legumes,i used brown beans,garbanzo beans,dried peas,black eyes peas (each 1 fist full)and very little lima beans.You can use the same or any legume of ur choice .This is really different n tastee too, hope u will also like my creation...lets c the recipe...

Ingredients

1. Mixed Legumes   1 and 1/4 cup
2. Basmati Rice   2 and 1/4 cups
3. Shahi Jeera   1/4 tsp
4. Onion    2 medium(sliced)
5. Tomato    2 medium (diced)
6. Green chillies    5-6 no.(slitted)
7. Coriander leaves   3/4 bunch(washed n finely chopped)
8. chilli powder     1 tsp
9. Garam masala    1 tsp
10. Thick Yoghurt/curd    2 tbsp
11. Salt    as needed

To temper

1. Oil     2 tbsp
2. Fennel seeds    1/2 tsp
3. Bay leaf   2 no.s
4. Cardamom    3 no.s

To grind

1. Cashew nut    5 no.s
2. Clove    5 no.s
3. Cinnamon    2" stick 2 no.s
4. Ginger    2" large piece
5. Garlic    8 large flakes

Method

• Soak the legumes together overnight and cook the legumes (do not pressure cook n do not cook too soft n mushy) and keep aside.
• Wash n soak basmati rice in water for 15-20 minutes,then drain .
• Heat tsp of oil/ghee in a pan,add 1/4 tsp shahi jeera/black cumin seeds ,when splutter add drained rice and roast  till all the moisture from the rice get dried and keep aside.
• Heat oil in a non stick vessel/cooker,add the tempering ingredients and fry for few seconds.
• Then add the grounded masala paste and fry till raw smell leaves.
• After that add,green chillies and fry for a minute,then add onions and 1/2 of the chopped coriander leaves.
• Sprinkle little salt and saute till onion turn light brown.
• Now add diced tomatoes and saute till it get soft n mushy.
• and add cooked legumes ,turmeric powder,chilli powder,garam masala and yoghurt and saute till the masala get blended with the legumes and oil starts leaving the side of the vessel.
• After that add,enough water(to cook rice) and salt ,remaining chopped coriander leaves,stir well and allow to boil.
• When the legumes masala gravy starts boiling,add the fried rice and close it with a lid.
• Cook till rice get cooked ..Thats all yummy n spicy legumes biryani is ready.
• Serve Hot with Raitha.

Lastly u can add some fried cashew nuts to biryani and serve.

Broccoli Paratha

           Broccoli Paratha,this is my 2nd try...compared to first time this time everything was perfect and tastes excellent, but this time i used only 1 cup shredded broccoli(ie. 1/2 broccoli) with this u can make four (8") stuffed broccoli Paratha...this is whole wheat broccoli paratha. Heres the recipe

Bitter Gourd pakoda/Bitter Gourd Fritters/Karela Pakoda

Ingredients

1. Bitter gourd   2 no.
2. Besan Flour   1 fist full
3. Rice Flour   1 fist full
4. Butter   1/2 tsp
5. Chilli powder   1/2 tsp
6. Hing powder    1/4 tsp
7. Jeera    1/4 tsp
8. Ginger   1 tsp(finely chopped)
9. Curry leaves    few
10. Salt     as needed
11. Oil   for deep frying

Method

• Wash and wipe the bitter gourd with towel and cut in to slices .
• Take a wide vessel,add sliced bitter gourd and all other ingredients,sprinkle some water and mix everything to a thick paste.

• Heat oil in a wok/pan for deep frying,when oil get really hot deep fry the bitter gourd mix to a crispy pakoda.

• Fry  till the bitter gourd turns crispy and golden brown.

Serve the pakoda warm.a nice tea time snack..and another way to give bitter gourd to kids.My kutties liked this pakoda very much.

Chole Batura / Batura & Chana Masala Recipe

 When I was in 11th grade, we went an excursion to Delhi, Agra, Jaipur(School trip with friends and teachers). For the first time, I had this chole masala  and I loved it very much as it was somthing new dish to me apart from our south Indian kuzhambu, Kurma varieties. I asked my mom to make  Channa Masala for chapati, she used to cook only kurma n masal kuzhambu.

Chicken Biryani / Spicy Chicken Biryani

Chicken Biryani is our Family Favorite n used to make monthly once or once in two months. As biryanis are easy n flavorful one pot meal i prefer to cook it often. My kids also love biryani/Pulao and will not trouble me. Our Weekend's Lunch will not complete without this exotic one pot meal, either Vegetable Biryani/Tomato Biryani or Chicken Biryani are our first choice for a Weekend special lunch.
This Chicken Biryani recipe is my Mom's version using ground spices, very flavorful and delicious biryani. Try this aromatic & delicious Chicken Biryani and let me know h it turned out to u. The recipe as follows...

Thayir Vadai/Dahi Vada

Ingredients

1. Urad dal   1 cup
2. rice flour   1tsp
3. Curd    2 cups
4. Pepper corns    1/2- 1 tsp
5. Shredded Carrot    1/4 cup
6. Coriander leaves     few finley chopped
7. Bhoondi      1/2 tbsp(optional)
8. Salt    as needed
9. Oil    for deep frying

To temper

• Oil   1 tsp
• Mustard seeds     1/4 tsp
• Urad dal    1/2 tsp
• ginger     2tsp(finely chopped)
• Green chillies    1-2 (finely chopped)
• Hing     a pinch

Method

1. Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste with pepper corns and very little water.
2. then transfer the grounded urad dal batter to a bowl,add enough salt and 1-2 tsp rice flour and mix well 
3. Heat oil in a wok (for deep frying),Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your finger and drop gently in to the hot oil.
4. Fry in medium flame until light golden brown on both sides.
5. In a wide bowl take some hot water and add little salt , mix well and keep aside.
6. Now transfer the hot fried vadas to the Hot Water and soak it for 30 minutes.
7. Meanwhile temper the curd with tempering ingredients and add enough salt and mix well.
8. And after 30 minutes,take a bowl pour tempered curd (should be little thin) and add the soaked vadas and refrigerate for 1 hour or until the time to serve.
9. Take the soaked vadas from the fridge just 10-15 minutes before you serve and Serve the chilled Dahi/thayir vadas with some shredded carrots and bhoondi on top 

Notes:
Beat the curd/yogurt well before tempering.
Water should be hot not boiling hot.
Drain the water from the soaked vadas completely using colander or slotted laddle and add it to the curd.

Tapioca Vadai/Kappa vadai/Cassava vadai/Kuchi kizhangu vadai

     Another Grandma’s recipe - Tapioca Vadai/Kuchi Kizhangu Vadai recipe. For every summer vacation we used to be in my Grandma's place, those 2 months summer vacation used to fun. Daily evening my grandma used to prepare some tiffin or snack for us.

Cauliflower Dosa/Cauliflower Roast

  Cauliflower roast is very famous in southern part of india.Its available in all vegetarian hotel for both breakfast and dinner.I like cauliflower roast from KCB & Sri Lakshmi Hotels,Salem,TN.My favorite recipe follows:

Ingredients

1. Dosa batter
2. Cauliflower masala

For cauliflower masala:

1. Cauliflower 1 small (chopped finely)                                               
2. onion    1no. (cut in length wise)
3. tomato  half (finely chopped)
4. Curry leaves   few
5. coriander leaves  few(chopped)
6. ginger    1/2' piece (minced)
7. garlic  1-2 flakes (minced)
8. mustard seeds  1/2 tsp
9. fennel seeds/sombhu   1/2 tsp
10. chilli powder   1+1/2 tsp
11. curry masala powder  1 tsp(or any masala powder like,chicken or mutton masala).
12. salt  as needed
13. oil  3 tsp 

Soak the cauliflower in hot water untill you use.Drain n use.

Method

• Heat oil in a wok or sauce pan,add mustard and fennel seeds,when it pop add onions,minced ginger and garlic,curry leaves.
• sprinkle some salt and fry for 2 minutes or untill transparent.
• Add the chopped tomatoes saute for  2 minutes.
• Add chilli and curry powder ,mix well.
• Now add the chopped cauliflower and enough salt mix and fry well.
• Cook covered in low flame ,no need to add water if u want sprinkle little.
• Once the cauliflower get soft turn off and garnish it with coriander leaves.
• The cauliflower masala is ready for the roast.

• Heat tawa ,pour a laddle of batter,spread it thinly in a circular motion.
• Put a big spoon of cauliflower masala to the dosa ,spread lightly,add oil.
• cover it with a lid for a minute
• Then open lid,fold the dosa form both the sides and remove from the tawa.
• now the cauliflower roast is ready ,no need for side dish or if u want u can have it with raitha or any  chutney and sambar.

Aloo Gobi Masala(Restaurant Style)

   I learnt this recipe from my neighbor cum friend in salem.She was a Catering student.This curry will taste exactly  like what we get from restaurants,particularly its like the same taste from Saravana Grandstyle Salem.
This curry needs more oil and more patience.It will take about 1hr to cook,started to cook by6.30pm and its 7.35pm when i turn of the stove.U have to cook in low or medium heat.


Ingredients

1. Boiled Potatoes/Aloo    4-5 no.s(hard boiled without skin)
2. Gobi/Cauliflower    1/2 (cut in to medium size florets)
3. Onion     2 big size(grind to smooth paste) (yellow or white onion is gud)
4. Tomato   4no.s (grind in to fine paste ) or 3/4th of 8oz can 
5. Green chillies    2no.s(finely chopped)
6. Ginger   Small piece(cut in length wise ,see picture)
7. Fennel seeds  1/2 tsp
8. Chilli powder   1and 1/2 tsp
9. Garam masala or MTR channa masala powder  1 tsp
10. Curry masala powder   1/2tsp
11. Sugar    1/4 tsp
12. Orange food color   a small pinch
13. Coriander leaves    7-9strings (finely chopped)
14. Salt    as  needed
15. Oil   200ml

Method

• Use non-stick kadai or vessel to cook this masala..
• Heat oil in an available vessel ,add fennel seeds after it splutter,add grounded onion paste.
• Fry in low heat ,fry them nicely till the raw smell from onion goes.
• When it get completley fried up,u vl able to smell the onions and fennel seeds like from the onion pakoras 
• Onion will absorb all oil to fry well.
• 
• Then add the tomato paste,green chillies and ginger ,fry well.
• 
• Cook covered with stirring for every 1-2 minutes.
• 
• Fry until oil oozes out from the masala.
• Then add all dry powders saute for 2 minutes and add about 1/2 cup of water.
• Let them boil for about 5-7 minutes .
• Now add hard boiled potatoes and cauliflower mix well .
• Cook for another 3-4 minutes with lid closed.
• Add some chopped coriander leaves ,saute well simmer for 2minutes and remove from the stove.
• Flavorful,colorful and mouth watering aloo Gobi masala is ready.
• Serve hot with chapathi or puri or with Naan.

As i told above,u need more patience to cook this curry,take much care to fry onions,if it get burnt at the bottom ,then ur curry vl  have bitterness taste.The entire taste depends on the onion-tomato fry.Adjust spices to ur taste and to the quantity .

Onion Tomato Peas Masala

Ingredients

1. Onion   2no.s(finely chopped)200gm
2. tomato   2no.s (finely chopped)200gm
3. Frozen Peas  1/4-1/2 cup
4. Green chilli  3no.s(finely chopped)
5. Garlic  2flakes (finely chopped)
6. Ginger   1samll piece (finely chopped)
7. curry leaves  few
8. coriander leaves   few
9. chilli powder  1tsp
10. garam masala   1tsp
11. coriander powder  1tsp
12. turmeric powder  a pinch
13. mustard seeds   1/2 tsp
14. cumin seeds   1/2 tsp
15. oil  tbsp

Method

• Heat oil in a non-stick kadai,add mustard and cumin seeds allow to splutter.
• Add chopped onions saute on low heat untill transparent.
• Add garlic,ginger ,green chillies and curry leaves and continue to saute until onion turns golden brown.
• Now add chopped tomatoes saute and cook covered till tomatoes get soft and mushy,stirring occasionally.
• Add frozen peas and saute well.
• Add turmeric, chilli,garam and coriander powder and enough salt.
• Mix well and cook on low heat till oil separates from the masala.
• Add 1/4 cup water ,covered and simmer for another 2 minutes.
• Garnish with coriander leaves.
• It goes well with chapathi,puri,godhumai dosa and plain dosa

Aloo Kurma / Potato Kurma

This is my mom's recipe and my most most favorite kurma and i love it with soft idlis., the best combo. Most of the weekend, Saturday breakfast she makes idly with this kurma. So flavorful and tasty kurma, if u haven't tried kurma with idly please try this Potato Kurma/Aloo Kurma. I am sure u will love it, amny of my friends have tried this n send me the feedback, that they loved it to the core. This kurma even suits well with poori/chapathi also. The recipe as follows...