Apple Rasam

I crafted this delicious rasam while searching a way to utilize some sour apple.



Ingredients:
Small apple - 2 (sour)
garlic - 4 pearls
whole black pepper - 1 tbsp
cumin seed - 1 tsp
Turmeric powder - a pinch
ghee / oil - 2 tsp
Mustard seed - 1/4 tsp
Red chilly - 2
curry leaf - 1 sprig
cilantro - a handful
Lemon - 1/2 (extract juice)
salt - to taste

Method:
Chop one apple after coring.
Grind the pepper, cumin and garlic along with one apple.

Heat oil / ghee in a wok.
Let the mustard crackle. Then add a pinch of hing along with red chillies , curry leaf and cilantro.

Core and peel the other apple. Chop it into very small pieces. Put it along with the seasoning and stir well.

Next add the ground mixture , turmeric and saute well till the raw smell vanishes.

Pour 2 cups of water and let it come to a boil.

Put off fire.
Add lime juice and salt to taste.

Apple rasam is ready!

Serving suggestions:
Serve over hot rice along with appalam and dhal as a simple lunch or dinner.

Tandoori chicken

Tandoori chicken is a dish prepared in a specially designed clay oven called Tandoori oven. It can be done in a grill also.Because of its mild spice content and smoky flavor , it is loved by people all over the world.

Wikipedia tells us about the history of tandoori chicken.
Interested can click here to read the story behind tandoori chicken.

Here I am describing the procedure to make the Tandoori chicken in our household oven.

Method:

Chicken - 2 lb

Select a chicken of medium size, with tender meat. Cut it into 4 pieces. This is called butterfly cut / quarters. Wash it by applying turmeric powder.
Make uniform slits all over the chicken pieces and keep aside.

We need to marinate it twice to get a juicy Tandoori chicken.

First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp

Mix everything above and apply this on the chicken and marinate for one hour.




Second marination:


Ingredients:
Thick curd - 1/2 cup
Ginger garlic paste (ginger - 2 inch + garlic - 6 cloves )
salt - to taste
Pepper powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
(Instead we can grind 3 cloves, 2 inch cinnamon, 2 cardamom, 1/2 tsp cumin , 1/2 tsp fennel)
Lime juice / vinegar - 1 tsp
Cumin powder - 1/2 tsp
Red food color - 4 drops
cooking oil - 3 tbsp

Mix all the items above in a broad vessel.
Keep the chicken marinated for 4 hours in room temperature or a whole night in refrigerator.

Tandoori chicken:




Preheat the oven to 400 deg F.
Place the well marinated chicken on the grill and place a tray to collect the residue at the bottom.
We can place it directly on a baking tray lined with Aluminum foil too.

Cook for 30 minutes. Flip the chicken and bake again for 10 minutes.

Now change the mode to broil and roast the chicken both sides till we get the lovely color. (Say 6 minutes each side).

Tandoori chicken is ready.

Serving suggestions:
Drizzle chaat masala and serve hot with lemon wedges, onion.
Serve as a starter or side dish.

Paal Kolukkattai

One more dessert from the traditional Tamil cuisine. This could have been originated even before the semiya (Vermicelli) and javvarisi (Sago) made their way to down south.

Paal kollukkattai payasam / paal kozhukkattai.



Ingredients:
Rice flour - 3/4 cup
milk - 3 cups
condensed milk - 2 tbsp (optional)
sugar - 5 tsp / cup of milk
water - 2 1/4 cups.
salt - a pinch
cardamom - 2
cashew, almond (slivered) - a handful
ghee - 1 tsp

Method:
Bring 1/4 cup water to boil along with a pinch of salt.
Add this to the rice flour slowly till it reaches chapati dough consistency.

Divide the dough into two equal portions.
Make small balls of 1/2 inch diameter from one half of dough and elongated spheres of 1 inch length (Hemispherical cylinder) from another half.
Lets call them 'kolukkattai'.

Bring 2 cups of water to boil and add handful of the kolukkattai to it.
Add them in smaller batches with some interval, otherwise all will get dissolved.
Wait till all the dumplings get cooked and water gets reduced to the minimum.

Add the milk, condensed milk, sugar, cardamom and mix well.
Boil once and put off fire.
Fry the nuts in ghee and pour over the payasam.

Paal kolukkattai payasam is ready.

Serving suggestions:
serve hot as dessert.

Side dish for chapthi - Round up !

I am very glad to release the roundup for my Second event 'Side dish for chapathi'.
Because of all your participation and encouragement this has become a great success.
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)
The round up has been released in 6 parts, out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

Click to see the round up!

Non-veg Round up:

1. Side dish for chapathi roundup.(Non vegetarian)

Vegetarian Sides for chapathi:

1. Side dish for Chapathi roundup - Part 1
2. Side dish for Chapathi roundup - Part 2
3. Side dish for Chapathi roundup - Part 3
4. Side dish for Chapathi roundup - Part 4
5. Side dish for Chapathi roundup - Part 5


My sincere thanks to all those who sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.
Enjoy the round up and Happy cooking !

Cabbage poriyal

Cabbage fry or Poriyal is a very common side dish served along with rice in the Indian household. Here is the Tamil nadu version of it.

 Memories (updated 2017) : In my amma's  house, amma lived like a point of contact for the whole family. She has organized many many marriages and happy events in our family. Our uncles and aunts and relatives from Uvari and other places would always ask amma for some guidance in some point of time in their social events. So she used to get busy with them all and I too love sticking with her as a little star  😍😍😍 . So whenever there was a household festival or marriage or family get-together party,  amma would phone Sulochana achi and would ask her for suggestions (especially the catering and what to wear stuff 😀 ) . Achi is my mom's grandma's side relative and her house is near appa's house in Tirunelveli and both achi's husband (thatha) and my appa worked together : )   So they were much closer always.  Achi would suggest and accompany amma to all shoppings like RMKV dress store and on interviewing the caterers 😀 ....I too go along with them if there is no school for me....OMG ! I love those days very much !!!  Girls day out !!!! Nowadays I am seeing people including chicken and mutton in wedding feats, but  at that time, it was not common to prepare non veg during social events in our community. So it would be a full spread of vegetable platter or some vegetable briyani cauliflower fry etc.,
If it's a small  party , amma would prepare the foods at home (with some household helper)....I have overheard achi telling amma to include a cabbage poriyal always. The reason she would give is, this is one vegetable, that won't shrink after cooking (unlike most native Indian veggies) , also this is easy to cook and it it is economical too.  I love the way achi prepares the menu. She is a an organized person and she is very stylish till now, I guess that may be because of her Malaysian background or her inner light that shines out cheerfully. Unlike most of the women of that era she was independent, she could travel alone, would help anyone at anytime, dresses pretty, exercises and kept herself trim, merges with all people, loved by everyone who knows her and brightens up any family events with her charismatic personality. My mom used to tell me to have an example in life for everything such as handwriting, cooking , dress sense like that....and she always wanted me to learn from Sulochana achi for that charisma .....and I am still trying, trying and trying 😬😬😬.   🌷🌷🌷🌷
So this cabbage poriyal recipe belongs to Sulochana achi and hope you all love it  !
Dedicating this recipe to all those charismatic women and men out there !

Kose poriyal / Cabbage fry / Muttai kose koottu:



Ingredients:
Cabbage - 200 gms.
Onion - 1/2 cup (chopped)
Ginger - 1 tbsp (finely chopped)
green chilli - 2 (slit)
curry leaf - 1 sprig
Shredded coconut - 2 tbsp
Oil - 2 tsp
mustard seed - 1/2 tsp
cumin seed - 1/4 tsp
Channa dhal (Bengal gram) - 3 tbsp
Salt - to taste

Method:
Soak the channa dhal for 1 hour.
In the mean time, finely chop the cabbage and keep aside.
Heat oil in a wok.
Add mustard seeds and let them pop.
Immediately add chopped onion, curry leaf, green chilly , ginger and stir well til the onion gets semi cooked.
Now add the chopped cabbage along with the soaked channa dhal.
Add 1/2 cup water and cook it tightly covered till the channa dhal gets soft.
Add salt to taste.
Then add the cumin and shredded coconut and stir to loose all the moisture.
Take off heat.

Cabbage fry is ready!

Serving suggestions:
The above said quantity can be served for 4 people.
Serve as side dish with sambar rice, rasam or any spicy puli kulambu.

Side dish for chapathi (Veg) - I

I am glad to release the round up for the event 'Side dish for chapathi- part 1'.

The result is as follows:
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)

My sincere thanks to all those participants who have sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have clubbed the entries in a possible alphabetic manner and releasing the round up in 6 episodes . Out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

My apologies for my delayed acknowledgments and replies due to some personal reason. Please excuse and point me out if I can do anything better.
I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.

Enjoy the round up and Happy cooking !

Potato Cabbage Kofta curry from Anu Ramesh of Anu's kitchen.
Spicy Mushroom masala from Anu Ramesh of Anu's kitchen.

Thanks Anu.

Fried aaloo pyaz paneer From Arti Agarwal of Breakfast to Dinner.
Paneer Kofta Curry from Arti Agarwal of Breakfast to Dinner.

Thanks Arti .

Cauliflower with peas kurma from Aruna of Veggie Paradise.

Thanks Aruna.

The Following entries are from Anu Radha of Anu's Yummy recipes.
Veg Makhan
Green Beans Stir Fry
Egg plant Curry
Lima Beans Curry
Spicy Okra Masala
Fried Tofu In Spinach Leaves
Ridge Gourd Sabzi

Thanks Anu Radha.

Cauliflower fry from Aruna of Veggie Paradise.
Cauliflower with peas kurma from Aruna of Veggie Paradise.
Channa Dhal Chutney from Aruna of Veggie Paradise.

Thanks Aruna.

Black chick peas and spinach curry from Ashwini of Ashwini's spicy cuisine.

Thanks Ashwini.

Palak Gobi from Of Aysha of life Today.

Thanks Aysha.

Dum Aloo Curry from Chaitra of Aathidhyam

Thanks Chaitra.

Easy Tomato gravy, potato capsicum curry and fried gram dal- coconut powder from Chitra of Ratatouille.

Thanks Chitra.

Malaysian style Mix veg curry from Rupali of Chakhlere.

Thanks Rupali.

Vegetable Jalfrezie from Divya Vikram of Dil Se.
Chili Tofu from Divya Vikram of Dil Se.
Punjabi Chole from Divya Vikram of Dil Se.

Thanks Divya.

Mattar Paneer from Divya Vikram of Dil Se.
Palak Tofu from Divya Vikram of Dil Se.
Easy Peas kurma from Divya Vikram of Dil Se.

Thanks Divya.

Bhagare baingan from EC of Simple Indian food.

Thanks EC.

Beetroot and potato sabzi from Faiza Ali of Faiza Ali's kitchen.

Thanks Faiza.

The below entries are from foodie girls:
Potato and drumstick.
Simple Quick tendli.
Aachari vegetables.
Masala mushroom from Kanchan (foodie girl).
Doodhi kofta from Naina (Foodie girl).

Thank you gals.

Aambat Batata from G.

Thanks G.

The following entries are from Gita Jaishankar of Gita's kitchen. Please click to see the healthy entries.
Baked vegetable manchurian.
Black chick peas curry.
Quick and easy moong dhal with red amaranth leaves.

Thanks Gita.

Tofu and peas masala from Gita of Gita's kitchen.

The following entries are also from Gita Jaishankar of Gita's kitchen. Please click to see her healthy entries.
Palak tofu.
Red bell pepper dhal.
Vegetable kurma.
Soya gravy.
Soya peas fry.


Thanks Gita.

Palak Paneer from Hema of Salt2taste.

Thanks Hema.

Mix-vegetable Do pyaza from Indrani of Appyayan.
Masala Brinjal (spicy eggplant curry)from Indrani of Appyayan.

Thanks Indrani.

The following entries are from Jaishree of 'Ruchi'.

Baingan Bhurta
Baghara Baingan
Corn Capsicum Masala

Thanks Jaishree.

This slide is dedicated to Jaishree of 'Ruchi'. Please click to see the adorable entries.

Green Banana Fry
Kadhai Vegetable
Radish Leaf Sabji
Kadhai Babycorn
Tendil Sabji
Kurma
Masala Dal
Mixed sprout curry
Peas Masala
Moong Dal Balls In Gravy
Rich Kaju curry

Thanks Jaishree mam.

Note:
As per many of my friends' requests I am accepting lateral entries from today.
So if you are eager to include any of your recipes here , please drop the URL of your post in the comment column. I will be glad to accept them as lateral entries.
There is no time line for that.
Non bloggers can send it to my mail id: vikiskitchen@gmail.com

Side dish for chapathi - Part 2

Potato Broccoli Sabzi from Jaya Wagle of Jayaspace.
Green beans and moong dal sabzi from Jaya Wagle of Jayaspace.

Thanks Jaya.

The following entries are from Jyoti of Panch Pakwan.
Yennegai badanekai (Stuffed Brinjal).
Dum Aloo.
Matar Paneer.

Thanks Jyoti.

Pakoda Kadhi from Kamala Bhoopathy of cook at ease.

Thanks Kamala.

Bhutte Ka Kees from Kanchan of Kitchen Gossip.
Alu Kanda / Arbi Masala from Kanchan of Kitchen Gossip.

Thanks Kanchan.

The following entries are from Kayal of Kayal's kitchen.
Paneer Potato Masala
Cauliflower Pepper Curry
Veg Korma

Thanks Kayal.

Channa Masala from Lata Raja of Flavours and Tastes.

Thanks Lata.

Aloo Matar Capsicum (Potato, Peas and Capsicum Curry) from Lissie of Salt and spice.

Thanks Lissie.

Bharwan Bhindi (Stuffed Okra) from Mansi Twist to the taste.

Thanks Mansi.

Aloo Capsicum from Minu of Chettinad Fiesta.

Thanks Minu.


Bombay Chutney from Mythreyi Dilip of Specialty recipes from My(e) Kitchen.

Thanks Mythreyi.

North Indian Style Aloo Palak from Nisha Mudliar of Nisha's kitchen.

Thanks Nisha.

The following entries are contributed by Padma of Padma's recipes.
Aloo Palak
Black Eye Beans Kurma
Dry Val Dhal
Butter Beans Kurma
Mushroom Kurma
Navarathna Kurma

Thanks Padma.

This slide is dedicated to : Padma and Pari Vasisht.

The below are from Padma of Padma's recipes.

Palak Paneer
Palak Channa
Ridgegourd Masala
Soya Chunks and Peas Gravy
Whole Masoor Masala

Thanks Padma.

Next comes Pari vasisht of Foodelicious.


Aloo Gobi mattar
Bottlegourd in milk
channa masala
Dhaba style palak paneer
Dum arvi

This slide is completely dedicated to Pari Vasisht of Foodelicious.
Garbanzo & Paneer Curry
Healthy Pumpkin raita
Hyderabadi Bhagare Baingan
Kadai Paneer
Lazzatdar Pumpkin subzi
Nadir Yakhni
Paneer kaju pasanda
Paneer peas and potato curry
Punjabi style jeera aloo
Rajma Rasmisa
Steamed B&B kofta curry
Bharaleli Vaangi
Gheeya Makhanwala
Platform Potato Curry
Methi Baingan Bartha
Okra in Poppy and sesame.
Tangy Palak in dhal

Thanks Pari.

Creamy butter beans and green peas from Parita of Parita's kitchen.

Thanks Parita.

The following entries are from Pavithra of Dishes from my kitchen.
Paneer Butter Masala
Milky Mushroom Curry
Grilled Corn Palak
Mushroom Pepper Masala
Mushroom Potato Curry
Gobi Mutter Dry Curry

Thanks Pavithra.


Kobbari Pulusu Coconut gravy from Prasu of Prasu kitchen.

Thanks Prasu.