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.