Tomato chutney

Normally the red color chutnies we see in any average Indian food has to be very spicy. That too the street foods in Chennai offers its customers the spiciest chutnies along with idly, dosa etc. But when we go to some vegetarian restaurants like Saravana bhavan, we can get less spicy foods. I tried this tomato chutney just like Saravana bhavan with their mild sweetness and tangy taste. I made this tomato chutney with vegetable kara paniyaram (recipe: yet to publish) as breakfast.

Tomato chutney with vegetable kuli paniyaram.

Ingredients:
Tomato - 3
red onion - 1
dry red chilly - 4
garlic - 4 cloves
channa dal - 1 tbsp
shredded coconut - 1 tbsp
cumin - 1/2 tsp
tamarind - a small piece
salt - to taste
jaggery - 1 tsp
To temper:
curry leaf - few
mustard - 1/2 tsp
urad dal - 1/2 tsp
hing - pinch
coconut oil - 1 tsp

Method:
Cook the tomatoes with 1 cup water, till it is completely cooked.
Add the tamarind and let it cool.
Heat oil in a wok. Fry the channa dal till it turns mild red. Then add the sliced onion, garlic and saute till onion turns golden red. Switch off. Let it cool.
Grind everything together to a thick chutney form.
Heat oil in another wok. Add mustard and urad dal. Let the mustard splutter. Add curry leaves, hing.
Pour the fried tempering over the chutney. Mix well and serve.

Serving suggestion:
Serve as side dish with any tiffin (a light meal - British Indian word) like idly, dosa, uthappam, karapaniyaram.

Chicken koftha

Other names: Chicken meat balls , chicken kofta, chicken kheema balls, baked chicken meat balls, chicken kola urundai.
Deep fried meat balls (mutton / chicken kheema) is called kola urundai in Tamilnadu, India. Instead of frying I have baked it, as it seems quick for me. If we are following my recipe below, then baked koftha will definitely taste similar to deep fried version. If you want a deep fried kola urundai, then click to see my mutton meat ball recipe. I used chicken thigh kheema in this recipe. Chicken kheema can be bought from any halal meat shop. Kheema / minced chicken can also be made at home by grinding the chicken meat in mixer. For more tips on kheema meat and kebabs, please see my chicken sheek kebab recipe.

Chicken koftha / chicken meat balls.

Instead of baking we can deep fry them too.

Chicken kola urundai after baking. Keep them covered to retain the moisture and juicy texture.

Ingredients:
minced chicken - 1 lb
Onions - 1
green chillies - 2
lettuce -  2 or 3 leaves (optional)
cilantro - a handful
mint leaf - a handful
minced garlic - 1 tbsp
dry ginger powder - 1 tsp
turmeric powder - 1/2 tsp
Puffed channa dhal (dalia) - 1 cup
(powder the puffed channa dhal)
Salt to taste
Oil - 4 tbsp

To powder:
dry red chilly - 2
coriander seeds - 2 tbsp
Black pepper- 1/2 tsp
fennel seed, kali jeera - 1 tsp each
cloves, cardamom - 2
cinnamon - 1 inch 
cumin - 1 tsp
garam masal powder - 1 tsp (optional)

Method:

While the mixer / blender is dry, powder the puffed channa dhal (dhalia)and keep aside (besan flour can be dry roasted and used as substitute for puffed channa dal powder).
Grind the items given above to a medium fine powder.
Put the chicken kheema in a large mixing bowl.
Finely chop the onion,lettuce, chilly, cilantro, mint using a vegetable chopper (saves time).
Add ginger powder, turmeric powder, puffed channa dal powder,finely chopped onion, chilly, lettuce, cilantro and mint, salt.
Knead well to get a thick minced meat dough.(If needed add some bread crumbs to get the consistency enough to make meat balls).
Make small lemon size balls by adding oil.
Line a baking sheet with aluminum foil and grease its surface.
set the oven to 350 deg f.
Place the meat balls and bake for 12 minutes one side. Flip and bake again for 12- 15 minutes or till completely cooked.
The kheema kofta can be deep fried too (in medium heat).
Fry or bake till it turns golden red color.
Chicken kofta is ready!

Serving suggestion:
Serve as side dish with rice or as snack.

Note:
1 pound chicken kheema with all the above ingredients will give around 28 - 30 kofthas.
 Adding lettuce will give very juicy kebabs. Finely chopped onion and cilantro can be used in more quantities as substitute for lettuce.

Hi !

Dear readers and friends,
I am on a short blog break.
Hope to write again soon!
Wishing all a happy, healthy, peaceful, prosperous and Blessed Easter.
Enjoy blogging and blog hopping,
Take care,
Love,
Viki

Radish spicy fry

Normally radish is cooked as stir fry in Indian cuisines. I wanted to give it a make-over and here is a spicy fry.

Red radish in a bag.

Radish spicy fry.

Ingredients:
Radish - 250 gm
onion - 1
oil - 2 tbsp
red chilly powder - 1 tsp
fennel seed - 1 tsp
curry masala powder - 1/2 tsp
salt - to taste

Method:
Peel the radish if necessary. Rinse well. Finely chop onion and radish.
Heat oil in a wok, add fennel.
As soon as fennel gets red, add chopped onion. Fry till it gets soft.
Then add radish, fry in high heat till moisture goes off.
Then add salt, chilly powder, garam masala, 1 tbsp water, stir and cook covered in low flame (10 minutes).
Stir well and take out.
Radish fry is ready!

Serving suggestions:
Serve as side dish with chapati or rice.

Coconut cookies

For each petal on the shamrock 
This brings a wish your way  
Good health, good luck, and happiness 
For today and every day. 
May your blessings outnumber 
The shamrocks that grow, 
May St.Patrick pray for us all,
Happy St.Patrick's day! 


Glitters123.com | Saint Patricks Day |

I am seeing green everywhere around St.Patrick's day. A week ahead, I too made some cookies to honor St.Patrick. I didn't add any green color to my cookies, but served them on green color cupcake liners:)  Here is some coconut cookies to celebrate St.Patrick's day. 

This cookie should be a bit chewy inside as well as crispy on outside.

Reference: I tried Martha's coconut cookies and made some alterations according to my taste.

Instead of coloring the cookies, I served them on green cupcake liners:)

Coconut cookies for St.Patrick's day!

Cool the baked cookies in a wire rack. 

Ingredients:
Dry shredded coconut - 1 1/2 cups for powdering  + 1/4 cup for coating
white sugar - 3/4 cup
brown sugar - 1/2 cup
salt - 1/2 tsp
Baking powder - 1/2 tsp
unsalted butter - 1/2 cup (1 stick)
egg - 1
vanilla extract - 1 tsp

cardamom powder - 1 tsp (heaped)
All purpose flour - 1 1/2 cups

Method:
Preheat oven to 350 deg F.
Set aside 1/4 cup coconut in a plate for coating the cookies.
Grind the coconut in a mixer to a fine stage (by pulsing) along with sugar, salt.
Add cold butter, egg, vanilla extract , cardamom and process till smooth.
Sift the flour with baking powder twice.
Keep the flour in a large mixing bowl and add the prepared coconut.
Mix well.
Using a tablespoon as measure, scoop out 1 ball of dough.
Slightly roll it to a ball and flatten it mildly.
Dip it in coconut we kept on the plate.
Arrange 2 inch apart in baking sheets (as this cookies will puff up).
Bake until light golden brown color appears on bottom edges.
It took 13-15 minutes for me.
Always keep watching this from the second batch, as it gets brown quickly.
Cool for 1 minute, transfer to wire rack, let cool completely.
Store in airtight containers.
Stays fresh for a week.

Serving suggestions:
Makes 33 cookies of 2 inch dia.
Serve as dessert or snack.

Note:
Prepare this dough and keep refrigerated for 2 weeks, so that we can make fresh cookies whenever we want.
Sweetened dry coconut can also be used instead of dry coconut flakes


Glitters123.com | Saint Patricks Day |

Pomegranate strawberry jam

I made this Pomegranate strawberry preserve / jam recently. At first my plan was to use pomegranate alone, but then it came to my mind that pomegranate on its own has very less pectin, so I added strawberry to get the thickness. I have not gone for canning for this but kept it in fridge for a month. I haven't used any preservative or pectin, so it can be called a refrigerator jam:) This has become our new favorite jam. Hope you all like this beautiful delicious jam.

Instead of regular wheat bread I spread this jam on burger buns on the first day...yummy:)

Ingredients:
Pomegranate - 1
strawberry - 10
sugar - 1 cup
corn starch - 1 tbsp

Method:
Chop the cleaned strawberries into tiny pieces.
Choose seedless pomegranate. Peel the pomegranate and take out the pomegranate arils (edible seeds).
Cook the strawberry and pomegranate arils in 1 cup water, till strawberry gets cooked completely.
Let the pomegranate retain its shape (no mashing).
Add sugar and bring it to 1 string consistency.
Dissolve the cornstarch in 2 tbsp jam (separately) and pour back to the boiling jam.
It will start thickening. Stir in low flame till it gets little difficult to stir.
Switch off. Let cool.
Pour into cleaned sterilized glass bottle. Cool completely and store in fridge.

Serving suggestions:
Makes a spread on breads.
Also a good topping for ice-creams:)

Note:
I kept this in fridge for about a month and it stayed good.
Always use a clean dry spoon.
Store bought pectin can also be used instead of strawberry and corn starch.

Chettinadu pepper chicken

Chettinad pepper chicken is an appetizer popular in chettinadu restaurant (Indian restaurants). I tried and tried this recipe until I get the perfection of what we generally get in restaurants. I found that the secret of the flavor depends on marination, curry leaf, fresh pepper powder and sesame oil. Try this and enjoy!

Chettinadu pepper chicken fry.

I baked the marinated chicken instead of deep frying.

Ingredients:
Chicken - 2 lb
(boneless skinless thigh)
red onion - 1
ginger garlic paste - 1 tbsp
curry masala powder - 2 tsp
coriander powder - 3 tsp
curry leaf - 2 sprig
green chillies - 3
sesame oil - 2 tbsp
ghee - 2 tsp
fennel seed - 1 tsp
cinnamon - 2 inch
lemon - 1/2
salt - to taste
To marinate:
salt - 2 tsp
curd - 1/2 cup
maida (AP flour) - 1 tbsp
oil / butter - 2 tbsp
turmeric powder - 1/2 tsp
vinegar - 2 tbsp
red chilly powder - 1 tsp
ginger garlic paste - 1 tbsp
To powder:
whole black pepper - 2 tbsp
cumin - 1 tsp

Method:
Clean the chicken thighs by rinsing in water.
Cut it into 1.5 inch size pieces.
Mix the items given for marination.
Put the mixture in a mixing bowl and mix thoroughly with chicken.
Let it marinate for 1 hour (room temperature) or 4 - 12 hours (overnight) inside refrigerator.
Vinegar in this marinade will keep the meat hygienic for long hours of marination.
Heat enough oil and deep fry the chicken pieces in small batches or bake them as shown in photo.
I threaded the chicken pieces into wooden skewers and baked them at 350 deg for 30 minutes (turned once after 20 minutes). It took almost 30 minutes to cook the chicken in oven until it turns mild red and glossy.
In a separate wok, heat oil + ghee, add cinnamon and fennel. Wait till fennel gets red. Then add the finely chopped onion and fry till it turns golden brown.
Then add the ginger garlic paste and fry for few seconds.
Add the fried / baked chicken pieces and stir for a few seconds.
Then add coriander powder, curry masala powder, prepared pepper powder and fry in low heat till raw smell goes.
Then add chopped green chillies, curry leaves and cook covered.
Check for salt and add more if needed.
Before switching off, squeeze the lemon, give a brisk stir and switch off.
Chettinadu pepper chicken is ready!

Serving suggestion:
Serve as appetizer or along with chapati
I like it with curd rice.

Note:
Deep frying the marinated chicken pieces (instead of baking) is traditional in Chettinadu cooking.
Chettinadu foods are popular for their high spice level. I would suggest including some cool lassie drink or buttermilk along with this appetizer.
Instead of the homemade curry masala powder we can use Achi's or Shakthi garam masala powder too.
Instead of thighs we can use a small whole chicken also (nattu kozhi cut into small pieces).

Carrot kuzhi paniyaram

Last week I made this carrot kuzhi paniyaram, inspired by the Tamil movie Saguni, in which actor Karthi makes carrot kuli paniyaram for his girlfriend. I always try to make foods that are popular in restaurants and movies in our house, as it is safer to eat home cooked meals for people like me:)
On that day hubby had a lot of work, stayed overnight and came home only in the early morning. There was a snow storm outside and he came all the way home in that snow by dawn....won't that be an excuse to make fried foods:) After having some pepper milk with him and some sleep,  I wanted to make some good food to cheer him up. I had some left over dosa batter, but still wanted to think something better than dosai. While he was sleeping I planned to make some delicious breakfast with a catchy name....and did this kara paniyaram using left over dosa batter. I am sure it is the best gift for any wife to see her man asking what smells this delicious:)  I am very glad that this came out very well and we enjoyed it with coconut chutney.

Carrot kuli paniyaram

Kuzhi paniyaaram with carrot

Snow time is good food time.....Peeking out of my kitchen window:)

Ingredients:

dosa batter - 1 1/2 cup
besan flour - 2 tbsp
baking soda - 1/2 tsp
oil - as per need
carrot - 1

To temper:

mustard seed - 1/2 tsp
urad dhal - 1 tsp
sesame oil - 1 tsp
onion - 1/4 (small)
green chilly - 2
cilantro, curry leaf - few leaves.
asafoetida (hing) - a pinch

Method:

Take the dosa batter in a mixing bowl, and add besan flour to it.

It is not traditional to add besan flour, but I add it to get golden red paniyaram.

10 minutes before starting to prepare the paniyaram, add the baking soda and mix well. In the mean time prepare the tempering.
Heat 1 tsp oil in a small wok and add mustard seeds. Once they start splutter, add the urad dhal, asafoetida and finely chopped onion, cilantro, curry leaf, chopped chilly and let it get slightly tender. Add it to the batter and mix well.
Peel the carrot and chop it finely (I used a vegetable chopper).
Now heat a paniyaram pan and brush some oil in all the holes. Then add 1 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Top each paniyaram with 1/2 tsp chopped carrot and let it get cooked. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can see the paniyaram getting cooked, by the golden color appearing in the edges. Flip using a skewer or fork (I use a spoon and fork). Take out and serve immediately.

Serving suggestion:
Makes a breakfast or snack with tea or dinner or appetizer.
Makes almost 21 paniyaram .
Serve with coconut chutney.

Note:

Click to read my kaara paniyaram recipe from scratch.
I used left over dosa batter (5 days old) in this recipe.
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram.
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first round it may require more oil to fry, but it will take very lesser in the next batches.
Tastes the best when it is very hot.

Madras Kara kulambu

Madras / Chennai is one of the major cities in India.  Kaara kulambu is another version of puli kolambu, a curry made with tamarind and spices. It is a very popular curry in Madras / Chennai.

One can hear this word kaara kolambu very often in Chennai, as this is one dish prepared in most of the households there. I have seen the women cooking this kara kulambu in the evenings after coming home from their job. A typical Madarasi dinner may be a  generous ladle of this kara  kulambu over piping hot rice with any side dish of their choice. Kara kulambu is a convenient dish in many houses, as this curry can stay fresh till next day without refrigeration. So they consider making this for dinner and reserve some for next day's lunch pack. Karakulambu needs a lot of red onion, tomato and tamarind. Sometimes I have seen the prices of onion and tomato shooting up and my friends would panic how to cook their favorite curry:) I had asked them why they may need so much onion / tomato, as my puli kulambu needs lot of coconut and had suggested them my version. But they would never consider my version and I love the way they stick to their native recipe:) Yes, this simple kara kulambu recipe is addictive and I too agree on this:)

I learned this recipe from one of my neighborhood friend J akka while in Chennai. She is a native of Chennai and her recipes include very tangy and spicy foods, which I like the most. One evening she was teaching her daughter to make this simple curry. On seeing this, I too noted down her recipe and my hubby likes it very much.  I have prepared this kara kozhambu with okra (vendakkai).  We can use any native vegetable like drumstick, drumstick leaves, brinjal, raw banana, or simply without any vegetables. This recipe can serve up to 4 to 5 people.

Vendakka kara kolambu in Madras style

Ingredients:
Tamarind - 1 small lemon size
red onion - 2
garlic - 10 cloves
tomato (3 crushed) - 3/4 cup
home made sambar powder - 2 tbsp
red chilly powder - 1/2 tsp (optional)
turmeric powder - 1/2 tsp
curry leaf - 2 sprigs
oil - 3 tbsp
mustard seeds - 1 tsp
fenugreek seed  (venthayam / methi) - 1 tsp
cumin seed - 1 tsp
sea salt - 2 tsp (as per taste)
jaggery / brown sugar - 1 tbsp
okra - 15 number

Method:
Soak tamarind in warm water along with salt. Extract juice using 2 cups of water.
Put sambar powder, turmeric powder, red chilly powder, jaggery in the tamarind extract. Keep aside.
Some people won't add jaggery (brown sugar), but I like this version better.
Chop onion finely. Heat oil, add mustard seeds, fenugreek seeds, cumin. As soon as mustard starts crackling, add curry leaves, very finely chopped onion and saute till onion turns soft.
Clean the okra, remove top and bottom. Wipe without any moisture. Cut it into 1 inch pieces.
Saute it along with onion till we see brown spots on okra.
Then add the crushed tomato (chop them finely and squeeze with hands) and saute till the oil shows up (without breaking the okra).
Put the peeled garlic and saute for a few seconds.
Then pour the tamarind extract prepared.
Bring it to a boil.
Cook covered in low heat till curry gets little thick (10 minutes).
Madras kara kulambu is ready!

Serving suggestion:
Serve as curry over rice. 

Broccoli usili (dal fry)

Usili is a side dish made with dal, which can be compared to a dry form of dal fry.  It is one of the traditional foods that can be seen in many households of Tamilnadu. Any fibrous vegetable like carrot, beans, cabbage can be turned into usili. It is a great recipe to enrich the simple vegetables with proteins.
Many years ago when I first saw this broccoli in a supermarket in Missouri, I thought it as a green cauliflower:)  and cooked it just like that. But then only I found the smell and taste more dominant and it is certainly a different veggie, which is in need of more care:) Then I would add it in stir fries, pastas or soups only. Then tried making usili with that and it tasted very yummy. In this recipe I have added carrot also, but tastes good alone also.

Carrot broccoli usili (dal fry). This recipe makes me love broccoli more:)

Broccoli usili

Ingredients:
Broccoli - 1 lb
carrot - 1 (optional)
oil - 1 tbsp
mustard - 1 tsp
curry leaf - 1 sprig

To grind:
Thoor dhal (red gram) - 1 cup
dry red chilly - 3
cumin - 1 tsp
sea salt - 1 tsp
turmeric powder - 1/2 tsp
hing - 1/8 tsp

Method:
Soak dal for 1 hour and grind without water along with the other items to a fine paste.
Scoop the dal into idly plates and steam cook for 10 minutes.
Let it get cool completely.
Put it in the mixie again and pulse gently for a few times, so that the cooked dal looks loose.
In the mean time wash the broccoli and peel the carrot. cut them into small pieces.
Heat oil in a wok and let mustard splutter.
Then add the curry leaves, chopped broccoli, carrot and stir fry it.
Cook covered along with little salt for 5 minutes.
Then add the prepared dal mixture and stir fry it in high flame for few minutes.
Switch off.
Broccoli usili is ready!

Serving suggestions:
Serve with kara kulambu + rice or rasam + rice.
Tastes good with chapati also.
I like it as snack too:)

Shrimp pepper fry

I think I should translate it as Era milagu varuval :
Era - shrimp / prawn; milagu - black pepper; varuval fry
I made this shrimp pepper fry recently, as I wanted to make a very spicy version. I am not sure if this recipe belongs to any regional cuisine or a traditional one. I coined it as per my taste with coconut oil and black pepper. Mostly I pick up the shrimp in the freezer aisle, as it is more comfortable for me than selecting from fresh lot. In this recipe I have used frozen unpeeled raw shrimp. I put them in water and leave at room temperature for an hour to defrost.Then I ground this pepper based masala and stir-fried till oil shows up. Freshly made masala made this curry very delicious. Try and enjoy this spicy pepper fry :)

Shrimp pepper fry

Chapati, prawn pepper fry and spinach dal....yummy platter:)

Ingredients:
Shrimp - 20 numbers
salt - to taste
lemon - 1/8 fruit
red onion - 1
tomato puree - 1/2 cup
garam masala powder - 1 tsp
turmeric powder - 1/2 tsp
green chilly - 3
curry leaves - 1 sprig

To fry and grind:
coriander seed - 1 tbsp
black pepper - 1 tbsp
cumin - 1/2 tsp
fennel seeds - 1tsp
shallot -3
garlic - 6
coconut oil - 2 tbsp + 1/2 tsp

Method:
Heat 1/2 tsp coconut oil in a wok. Fry the shallot, garlic till golden color. Take out.
Fry the other items mentioned for 30 seconds. Let cool and grind to a fine paste with 2 tbsp water.
Clean the shrimp, add some salt, turmeric powder, lemon juice. while it is marinating, heat 2 tbsp coconut oil in a wok.
Add curry leaves, finely chopped onion, 1/2 tsp sugar, green chillies and fry till it turns golden.
Add tomato puree and wait till raw smell goes.
Put the cleaned shrimp, prepared masala, garam masala, salt and cook covered for 10 minutes.
If needed open the lid, add some more coconut oil and fry till it is almost a dry curry.
Shrimp pepper curry is ready!

Serving suggestions:
Serve as side dish with chapati or rice.
Tastes great with curd rice:)

Cauliflower fry

Deep fried cauliflower may seem to be the easiest version of cauliflower fry / pakoda, but I like this version also very much. My mom used to make this along with paruppu kulambu with rice and it is our family's favorite. Mostly after frying some appalam (pappad made of blackgram), she would fry this masala coated cauliflowers in that hot oil. Just this fry can turn any ordinary lunch into a grand one:)

Fried cauliflower

Ingredients: 
Cauliflower - 1 (small)
salt - to taste
turmeric powder - 1/4 tsp
red chilly powder - 1 tsp
garam masala powder - 1/2 tsp
rice flour - 1 tbsp
oil - to deep fry

Method:
Wash and clean the cauliflower. Detach each florets separately. Bring 3 cups water to boil. Add some salt and the cauliflower florets. Bring to one boil. Switch off. It should be 1/4 cooked now. Keep in hot water for 10 minutes. Discard the water. Put the florets in a colander and remove as much water as possible. In a mixing bowl add the salt, turmeric powder red chilly powder, garam masala, rice flour and mix well. Mix the florets with the masala, let it coat well. Heat enough oil to deep fry. Fry the cauliflower in small batches. Deep fried cauliflower is ready!

Note: 
Instead of deep frying, the cauliflower can be baked in oven at 350 deg F for 20 minutes. For baking recipe, add 2 tbsp oil to the masala mixture.

Serving suggestion:
Serve as side dish with any rice.
Makes a tea time snack also.

Mochai sundal

Typical Indian snacks are made with dals, less oil and more spices. No wonder these foods are considered divine and offered during holy days by Indians. Here is one snack called sundal made with field beans.
Fresh field beans (pachai mochai) was a rare sight to see in my birth place. So mom used to do this sundal with dried field beans (kanja mochai). I have also made this dish with dried beans.
Many years back when we went to my Gandhi chithi's house in Madurai for a vacation, I had an opportunity to see the fresh beans with pods there. I enjoyed peeling them off sitting around the big platter filled with these bean pods and listening to my chithi and amma talking and giggling with my sister :) Chithi cooked some mochai along with pod and salt and we had that also without tempering. That plain beans too tasted very delicious. Then she made some masala curry using this. Those days were memorable for me, playing with my loving sister, brothers and eating moon light dinners. Some scenes are like video in our minds and we replay them and cherish all those memories. Whenever  I look back, I  thank God for my family and those golden moments.
After marriage, the few years in Chennai brought me all the seasonal vegetables I love, as hubby too enjoys tasting the rare vegetables . So if you love field beans, do try this recipe and enjoy.


Sundal - Indian salad with various beans.
Hindi - Val dal / English - Hyacinth bean or field bean / Tamil - Mochai payeru or mochai kai or mochai kottai / Telugu - Anapa kayalu or Ginjalu
 

Ingredients:
dried mochai - 1/2 cup
 oil - 1 tsp
fennel - 1 tsp
curry leaf - 1 sprig
salt - to taste
dry red chilly - 1
turmeric powder - 1/2 tsp

To grind:
shredded coconut -2 tbsp
ginger - 1 inch
cumin - 1/2 tsp
green chilly - 1

Preparation:
(If we are using the fresh beans no need to pressure cook. Just cook by stove top method).
For dried mochai:  Dry roast the mochai kottai, till we see dark spots on the outer layer and a nice aroma. Then rinse it with water twice. Add water till it gets well immersed. Soak overnight or an hour. Add turmeric and pressure cook for 3 whistles.
(we can cook it in stove top also, but it will take an hour).
Grind the items given without adding water to a coarse mixture.
Heat oil in a wok. Add fennel seeds. As soon as it turns red, add the curry leaves, dry red chilly and immediately add the cooked vaal (mochai). Add required salt, ground mixture and fry till it looks loose without any moisture.
Switch off. Mochai sundal is ready!

Serving suggestion:
Serve as snack or side dish with rice and puli kulambu.

Wheat chips

Baked wheat chips is one interesting low calorie spicy snack using leftover chapati. Whole wheat chapathi is a staple food in any Indian / Asian household. Sometimes we may wonder what to do with some left over chapatis. Here is my recipe to turn them into a delicious crispy snack.  I made this whole wheat chips by baking the masala coated chapati bits and we enjoyed it as a healthy snack. I am sure, this recipe is a keeper and I am doing it again and again, and feel incredibly happy for finding out a less-oily spicy snacks for those spice lovers like us:) Here is my innovative recipe for you all!

Baked chapati chips, a healthy snack.

Simple recipe.... anyways it will turn successful!

Masala chapati turned into chips.

Ingredients:
whole wheat chapati - 4
olive oil / any oil - 1 tbsp
salt - to taste
red chilly powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala powder - 1/8 tsp
a zip lock cover or wide mixing bowl


Method:
Stack the chapatis. Cut the chapatis into  8 wedges.
Mix everything other than chapati in a zip lock cover or bowl.
add the chapathi bits and mix well.
Coat a baking sheet slightly with oil.
Arrange the masala chips in single layer.
Bake at 350 deg F for 10 minutes (without getting brown), toss using a spoon (no need for single layer now). Bake again for 5 minutes.
Take out, let cool (now the chips will get more stiff in room temperature).
Store in airtight container.
Wheat chips is ready!

Serving suggestions:
Serve as snack with tomato sauce.
Tastes similar to tortilla chips.

Tips:
Likewise I prepared chapati using wheat flour +salt+ cilantro + green chilly slices and baked like the above. Tastes good.
These bits can be fried instead of baking too.

Apple orange pomegrante juice

Even though I know the importance of eating fresh fruits and homemade juices, I always like to buy orange juice from grocery store, as it is easy:) On the other day  I prepared a mixed fruit juice with whatever fruits I had on hand and it was incredibly good and we enjoyed it very much. I am sure it is a good way to start making fresh juices to make everyday a happy day:)

Fresh orange juice from 2 oranges.

Ingredients:
orange - 2
apple - 1
pomegranate - 1 (small)
brown sugar - 1 tbsp (as per need)
water - 1 cup

Method: 
Squeeze the oranges along with more pulp.
Core, peel and puree the apple.
Cut the pomegranate and take out the red arils (edible portion). Slightly pulse the pomegranate arils, filter and extract the juice using 1 cup water. (The seeds are of culinary value. Dry and keep them for further use).
Mix the orange juice, apple juice, pomegranate juice, brown sugar.
Serve immediately with or without ice cubes.

Serving suggestions:
Serve this juice as fresh as possible to get the full benefits.
Makes a good energy drink after workout.

Chinthamani chicken

While watching a comedy clip in a Tamil movie, I noticed this name sinthamani in a menu card behind the scene and immediately googled to know the details. I got this interesting recipe from Amrita and thanks to her I got a best chicken recipe with a beautiful name:)  This chicken recipe needs only a few ingredients and its a winner in our house always:)

Preparing spiciest foods is the specialty of South Indians. One among the most spiciest dishes is this chintamani chicken, which is made with very spicy dry red chillies. The chillies impart a dark red color to the oil while frying and makes the dish extremely flavorful. Generally this dish should be made with mutton (and we call it as varuval in our house), but I substituted with chicken thighs and it tasted equally delicious.

Ingredients:
Chicken (red meat) - 1 lb
red onion - 2 (medium size)
(or) shallot - 15 numbers
sesame oil / any cooking oil - 1/4 cup
fennel - 1 tsp
curry leaves - 2 sprig
dry red chillies - 15
salt - as per need
turmeric powder - 1/2 tsp

Method:
Clean the chicken and cut it into small cubes.
Marinate the chicken with turmeric powder and salt. Keep aside.
In the meantime chop the onions roughly into medium size cubes.
Cut the dry red chillies into small bits.
Heat oil in a thick bottom wok (iron wok).
Add fennel and let it get red.
Then add the onion and fry till it turns golden brown.
Then add chopped dry red chillies, curry leaves and fry for few seconds.
Put the marinated chicken and stir well.
Cook covered without any water in low heat for nearly 30 minutes or till the chicken is cooked and gets a beautiful red color.
Switch off.
Chinthamani chicken is ready!

Serving suggestion:
Serve as side dish with rice (with ghee and curd).
I made it with parotta and salna.
This is a very spicy chicken fry, so pair it with curd always.

Vella Aval Payasam (Kerala)

I am sure many are familiar with the Tamilnadu style quick aval payasam (kheer). I am narrating a different version of aval payasam prepared in some parts of Kerala and villages near Kerala border (where we get more coconut and palm sugar.). We add coconut in almost everything in our food. This aval payasam should be prepared with coconut milk and jaggery (White sugar and milk for TN aval payasam).  Here I have added Indian brown sugar (vellam), but we can add palm sugar (karuppatti) instead, if we can get it.I made this for Xav, when he reminded me how much he enjoyed the different kinds of payasams that were served in his brither&SIL's wedding.On seeing his expression on the first sip, I understood that I made this dish perfectly :)

Vella aval payasam

Ingredients:
thick Poha / red Aval - 1 cup
jaggery (or)palm sugar- 1 cup
ghee - 2 tbsp
coconut milk - using 3 tbsp powder
sliced coconut - 2 tbsp
cashew - 10
raisin - 10
cardamom - 2
dry ginger powder (sukku) -  1/2 tsp

Method:
Fry the aval in 1 tsp ghee. Take it out.
In 1 tsp ghee fry coconut pieces, cashew, raisin . Keep aside.
In a vessel add the crushed jaggery and 1/2 cup water. Boil and let it dissolve. Remove any impurities (at bottom).
Prepare thick coconut milk using powder (1/4 cup water) or extract fresh coconut milk using 1/2 coconut.
In another vessel bring to boil 1 cup water and cook aval for  minute.

Add jaggery syrup, coconut milk, dry ginger powder, crushed cardamom. Bring it to a boil.
Add fried coconut, cashew, raisin and switch off.
Aval payasam is ready!

Serving suggestion:
Serve warm or at room temperature as dessert.

Happy Valentine's day,

Happy St.Valentine's day !

Happy St.Valentine's day! May Peace and Love be showered by God on all !

Strawberries and red roses from hubby for Valentine's day

I made this greetings for my hubby dear.

Hi friends,
Here are some quotes I like very much. Sharing them with you all on this Valentine's day.

* John 13:34-35 A new commandment I give to you, that you love one another; as I have loved you, that you also love one another.

* John 3:16  “For God so loved the world,that he gave his only Son, that whoever believes in him should not perish but have eternal life.

 * Do for other people everything you want them to do for you.

* John 15:9-17 As the Father has loved me, so have I loved you. Abide in my love.  If you keep my commandments, you will abide in my love, just as I have kept my Father’s commandments and abide in his love.

Flowers, corelle dinnerware, ice cream scoop and carrot shredder...appreciating my Xav's thoughtful gifts:)

Gifts from my Xav:)

Ladoo..my homemade gift for hubby.

May everyday be Valentine's day in our life,
Happy St.Valentine's day !
Love,
Viki

Thengai thuvaiyal

A thick coconut chutney without tempering. Every Indian house may have one version for this coconut chutney. This one is my mom's version and I do exactly like her.  I serve with idly, dosai as an alternative for my usual coconut chutney. Though a rare combo, I like it with chapati also.

Ingredients:
Fresh shredded coconut - 1/2 cup
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
garlic - 1 clove
cumin - 1/4 tsp
curry leaf - 1 sprig
tamarind - 1 inch bit.
sea salt- 1/2 tsp.


Method:
Put all the items given for grind in a small jar of the mixer. Grind without adding water. Then after a few pulses,  add few tsp water and grind the chutney in to a thick paste.
That's it. Flavorful coconut chutney is ready.

Serving suggestions:
This chutney tastes fresh. So make it in small batches.
It can be served as a side dish  for Dosa, Idly, kichidi, chapati etc.
A dollop of sesame oil over this chutney will make a perfect combo for idly.
Tastes very good with rasam rice and curd rice.
Instead of pori kadalai, we can use roasted groundnut too.

Blueberry pancake

I absolutely love pancake and always crave for a fluffy pancake drenched in maple syrup:) Sometimes I make myself one or two small pancakes whenever I need a little pampering:)  This one is a 'blueberry pancake with buttermilk and wheat flour' . Try with and without wheat and enjoy both versions.

The Tuesday before Lent days is called 'National pancake day'. Honoring the tradition, here is my most favorite blueberry pancake from my kitchen to you all!

Blueberry wheat pancake

Ingredients:
All purpose flour - 3/4 cup
whole wheat flour - 3/4 cup
egg - 2
salt - 1/2 tsp
baking soda - 3/4 tsp
baking powder - 1 1/2 tsp
sugar - 3 tsp
buttermilk - 2 cup
butter - 2 tbsp + 2 tsp
blueberry - 1/2 cup

Method:
Mix wheat flour, AP flour, baking soda, baking powder, sugar, salt by sifting and put in a mixing bowl.
Pour buttermilk, eggs, 2 tbsp molten butter and blueberries.
Mix slightly (don't mix too much). If needed add some milk. Let it sit for 5 minutes.
Heat a dosa tawa / griddle or frying pan.
Slightly rub butter.
Using a 1/4 cup measure pour small pancakes, let it get golden color, flip once and take out.
Likewise do for the remaining batter.
Blueberry wheat pancake is ready!

Serving suggestion:
Serve with  maple syrup or any pancake syrup.
Makes a breakfast / lunch / dinner. I love it any time:)

Note:
1 cup Buttermilk = 1 cup milk + 1/2 lemon juice
1 cup Buttermilk = 1/2 cup plain yogurt + 1/2 cup water
Makes 10 - 12 pancakes.
I have tried this without AP flour, but it comes out denser. So adding AP flour is better.
Pure AP flour pancakes tastes very delicious.
Prepare all the pancakes immediately to get the best results.
Pancakes can be kept frozen till use.
If trying to use leftover batter later, then keep refrigerated, add 1/2 tsp baking soda before pouring on pan.
Instead of the dry ingredients I have mentioned, we can just use self rising flour - 1 1/2 cup.

Spicy Egg curry

Some months ago, I got this recipe from my neighbor and I like it very much. My egg curry is a coconut based one, while her's is a very spicy curry and it is a popular dish in North Indian restaurants.

Ingredients:
Egg - 4
corn oil - 1/4 cup
red onion - 1 (big)
tomato puree - 2 tbsp
cilantro - handful
red chilly powder - 1 tsp
black pepper powder - 1/2 tsp
ginger garlic paste - 1 tsp
cinnamon - 1 inch
cloves - 2 (crushed)
cumin powder - 1/2 tsp
coriander powder - 3 tsp
turmeric powder - 1/4 tsp
salt - to taste

Method:
Keep the eggs in enough water to cover. Bring to boil, reduce to low and cook in low flame for 10 minutes. Discard hot water immediately, add cold water, peel. Boiled eggs are ready now. Make 3 slits (without cutting the eggs totally) and keep aside.

Heat oil in a pan, add crushed cloves, cinnamon stick and fry for 10 seconds. Immediately add finely chopped onion and fry till it gets soft and brown. Then add ginger garlic paste and fry till raw smell vanishes (less than a minute). Add the tomato puree and cook till oil separates. Then add the chilli powder, cumin powder, coriander powder, turmeric powder and fry for a few seconds. Then add 1/4 cup water, salt and cook covered in low flame. Then add the boiled egg, stir well. Garnish with chopped cilantro.

Spicy egg curry is ready!

Serving suggestions:
Serve with chapati or rice.

Indian crab curry

Dear readers,
I am reposting this recipe as there was some access issue to this earlier post.
Thanks for reading,
Love,
Viki
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Crab meat can be called the exotic choice for a sea food lover. TamilNadu style crab kulambu is prepared with a hot spicy pepper curry as base. I got these unusual small size crabs (Indian crab) in an Asian market near my house and immediately grabbed some:)

Interesting info on Crab:

*Buy crab around full moon, as it is believed that the crab becomes more succulent with moon and meatless during new moon (amavasai) . Click to see more info.
* If you don't know to clean the crab, then ask your friends or elders.
*Prefer small size crabs over the long legged one for Indian curries.Eg., One kilogram should yield 4-5 small crabs.
*Crab curry helps us to get rid of body aches, cold, sinus, calcium loss etc.
*Just like 'Japanese's sushi' , some villagers in Tamilnadu drink the extract from raw crab (crushed along with shell and strained) along with ginger and brandy to relieve body aches and to get more strong. I don't know the exact procedure, so consult a professional Indian medicine practitioner before trying.
*Eating crab is an art and you may need some care / skill to remove the shells.
*The crab meat has some character to increase body heat. So it is safer to have it during cold / rainy season.

Here is some memory behind this crab curry in my family.

This is my Father-in-law's favorite too and I prepared it to get his appreciation. you can read more here:)

While in Madras , we used to invite Xav's younger brother M to join us for some weekends. Even though M is his brother he resembles much of my dad's family in the preference for non-veg dishes. I have a strong craving for crab at that time and hubby totally hates it(but loves to buy them for me). Anyway I felt very lazy to prepare them for me alone . So could not enjoy my fancy crab meat for a very long time till I knew thambi's (M) taste for crab. From then on most of our weekends would start with a heavy sea food flavor which will make the whole street hungry:)Can you imagine our plates filled with crab or non-veg as main course and rice as side dish and hubby sitting near me admiring my crab eating style...LOL:)
One day when they were talking of his marriage and preferences , we were kidding him about his first question to his future wife. He told us that he would ask her if she can make Nandu (crab) curry and we we all laughed like anything. Some years passed we moved out of India but still he kept his promise by popping this question when he met the right girl. Luckily my co-sister is also an ardent fan of sea food .Anyway he kept his childish promise but we feel very guilty as we couldn't attend his wedding because of hubby's work nature. I ask myself , can I stand this guilt if I attend my own brothers marriage? Time only can answer this.
Even now when I make this curry , myself and hubby start talking of him.

Uncooked Nandu:

Nandu kulambu:

Ingredients:

Crab (Nandu in Tamil)- 1 kg
Sesame oil (any cooking oil ) - 2 tbsp
Salt - as per taste
Turmeric - 1 tsp
coriander powder - 3 tbsp
Chilly powder - 1 tbsp
curry leaf - 1 sprig
fennel seed - 1 tsp

Ginger garlic paste - 1 tbsp

To grind:

Shallot Onion (nattu vengayam) - 10 (50 gms)
Tomato - 3 (150 to 200 gms)
Shredded coconut - 1/2 cup
cumin seed - 1 tsp


Saute the onion in a tsp of oil . keep aside. Then saute the tomato, till it wilts and grind everything to a fine paste.

Method

Wash and clean the crab. Remove the front shell that covers the digestive system and remove the digestive tract, but keep the meat inside. Wash again and clean it.
Don't remove the legs. If they are very long , then gently break them into half.


Heat oil in a wok or mud pot. Add fennel seeds and let them get red.
Then add ginger garlic paste and fry for a minute.

Now put the crab along with the powders, salt, masala paste , curry leaf and 1 cup of water.

Cook covered for 15 - 20 minutes. Add water or 1/2 cup coconut milk if we need to dilute it. Otherwise serve as a thick curry.

As soon as we start smelling the pleasant crab curry smell, switch off.

Serving suggestions:

Serve hot with white rice.
Keep some curd as side , as we may need it to quench the heat of pepper:)

Corn and black bean salad

Corn and bean salad is another popular salad. This is a salad I often see in food network shows. There may be many variations but I customized it according to my taste and calorie need. Though the recipe is simple, I wanted to note down the way I prepare my own 'home made salad dressing'.  Here I have used the black bean. Black bean tastes similar to whole black gram (urad dhal). It can be substituted by red bean , rajma (kidney beans) or any bean of our choice.

Ingredients:
cooked sweet corn kernels- 1 cup
cooked black bean - 1 cup
tomato - 2
red bell pepper - 1
cucumber -1
white onion - 1/2
cilantro - handful

dressing:
Extra virgin olive oil - 1 tbsp
vinegar - 1 tsp
lemon juice - 1/2 fruit
salt - to taste
red chilly powder - 1/4 tsp
pepper powder - 1/2 tsp
sugar - 1 tbsp
garlic powder - 1/4 tsp
dried Italian seasoning herbs - 1 tsp

Preparation:
Soak 1/2  cup black bean in water overnight. Wash and  remove the water.
Add enough water to just immerse the soaked bean. Pressure cook for 3 whistles or cook in stove top till it is soft.
(or) Buy a can of cooked black bean. Wash well to remove excess salt.

Method:
Mix all the items given for dressing, shake well. Keep refrigerated until we need. we can keep this for 1 week (I have not tested more than that).
Cut the onion, cucumber, pepper, tomato into 1 inch size cubes.
Finely chop the cilantro.
Put them in a large bowl and add the cooked beans , corn.
Mix well. Add the required salad dressing , toss and serve.

Serving suggestion:
Makes a starter food or healthy snack.

Strawberry jam

Recently I started making our own jams / preserves, as DIY projects impresses me a lot. This recipe can yield a 3/4 of a jar of this jam. (If using 3 tbsp pectin and more sugar, we will get 2 jars of jam, but I made a small batch). Store bought pectin can be replaced by 1 apple. After tasting the chunks of  fruits in this jam, I realized the importance of making them at home:)  The Strawberry jam is a quick one and I enjoyed preparing this very much. Hope my readers love this version too!

Ingredients:
Strawberry - 15 number
sugar - 1 1/2 cup
water - 1/4 cup
pectin - 1 tbsp (or) apple - 1

Method: 
Remove the stem and leaves from the fruits. Wash well and slice them into small pieces. (If not using pectin, then peel, core, shred an apple and add it the sliced strawberry). Cook the strawberry and apple in 1/4 cup water. After 5 minutes, add the sugar and cook till a candy thermometer reads 220 F. (If apple is not added, then add the pectin and check the temperature). (or) Take cold water in a bowl, put a drop of jam and see if it stays without dissolving. That is the stage we need. Switch off. Let cool completely and store in fridge or do the canning. Stays good in fridge up to 2 months, if handled with care.
(Time taken - 20 minutes).

Serving suggestions:
Serve with bread toast, cake / ice cream topping.