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Chicken Curry

There are many types of Chicken curry’s made in India. Today I am sharing a very simple yet very tasty Chicken curry recipe.

Chicken curry with Ghee Rice and Onion Salad

Ingredients: 1/2 kg Chicken 3 Medium sized Onion sliced 2 Medium sized Tomatoes sliced 1 Tablespoon Dry Grated Coconut 1 inch Ginger 8 to 10 Garlic cloves Handful of Fresh Coriander leaves 2 to 3 teaspoon Red chilli powder 2 Teaspoon Garam Masala or Chicken Curry Masala 1/2 Teaspoon Turmeric Powder 2 Teaspoon Ginger Garlic Paste (For msrination) 2 Tablespoon Oil Salt to taste

Method: Firstly wash the chicken properly and marinate the same with Ginger Garlic Paste, Turmeric Powder and 1 teaspoon of Red chilli Powder. Keep it for atleast half an hour.

In a pan take 1 tablespoon of oil, heat the oil and add sliced onions and fry for couple of minutes. Then add Dry coconut, Tomatoes sliced, Ginger and Garlic cloves and fry till the onions turn golden brown and tomatoes are soft. Let this cool and grind it with Handful of Coriander leaves to a fine paste.

In a pressure cooker heat 1 tablespoon of oil. To this add the above grinded masala (don’t add the water you use to clean the masala yet) and fry it. Meanwhile add Red chilli powder and Garam or Chicken Masala and fry nicely till the beautiful aroma spreads. Then add the marinated chicken and the masala water from the grinder bowl and some more water as needed to get the consistency of the curry. Lastly add Salt to taste and give a good mix cover the lid of the Pressure cook for 2 whistles. The curry is ready to serve.

Chicken curry directly from the Pressure cooker (Forgive the Mess around )

Note: I always rub Curd to the washed chicken and keep it aside for 10 to 15 minutes before marinating. It removes all the raw smell of the chicken. Alternatively you can use lemon juice.

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Idli Uppit or Upama

One of my favourite dishes, this is a very simple and fast to make item with left over Idlis. Whenever you have Idlis left without Chutney and Sambhar do try this.

Ingredients: 4 to 5 left over Idlis 2 small sized onion chopped 2 Green Chillies slit 1/2 teaspoon Turmeric Powder 1 tablespoon Oil Coriander leaves for Garnish A table spoon of Freshly grated Coconut (optional) Salt to taste

Method : In a bowl take the Idlis and crumble them. Keep them aside. In a pan heat oil and add chopped onions and fry for couple of minutes. Then add slit Green chillis and Turmeric Powder. Fry till onions become soft. Then add crumbled Idlis and also add salt. Mix well and close the lid for couple of minutes and switch off the stove.Garnish with fresh Coriander leaves and freshly grated Coconut. Hot and fresh Idli Upama is ready to serve.

Note: Remember Idlis already have salt, so add salt as required for rest of the ingredients.

Idli Upama
Travel

The Coffee Shop in Iran

Today when I heard the song Tum Hi Ho from Aashiqui 2, it took me back to an incident happened a couple of years back.

How does it feel if someone a total stranger in a different country plays a song which is a chart buster in your country.

Place Ramsar, November 2018 Iran !!

We were been to cable car ride at Ramsar, Northern province of Iran to a viewpoint of  Ramsar city flanked by the largest lake in the world, Caspian Sea. It was evening and on getting off the cable car, we went to the Coffee shop located on the 1st floor. There were no other guests. I went to order a coffee at the counter and the attendant didn’t understand English and I don’t understand Farsi. But, as usual I was successfull placing my order through some sign language !!

By the time I returned to my seat, this attendant played the song Tum hi ho… Till today I have no idea how this guy knew I was an Indian. I looked at him smilingly and he too gave a broad smile in return.

Till the time we were there they played the hindi songs.

After finishing we came down to the lobby area roamed around and took some pictures from the magnificient viewpoint and hopped on the cable car to return back. By the time we were about to climb the car, there was an pager announcement in Farsi (probably from the Coffee Shop since he must have seen us departing without visiting the highlight of the place) of which I could only understand the word “coffee shop”, to which the cable car attendant who knew English politely told us to climb down the car and gently gestured us to the another flight of stairs and told us to go to 2nd floor, where he said “You will get a better view point than the 1st floor”.

Wondering what was happening, we climbed the stairs and what we saw there was an amazingly beautiful view of Ramsar city flanked by largest lake in the world, The Caspian Sea on one side in front of us and the mighty Alborz mountains at our backs.

That time we understood what we were about to miss if there wouldn’t have been an announcement from the coffee shop guy.

This incident always reminds me there is no boundary like language. All you need is a simple smile and open heart to embrace the place and people.

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Idli Sambhar and Chutney

Idli,Chutney and Sambhar is the South Indian Breakfast dish. It is very healthy as it is steamed and tasty too. Today I am sharing the recipe of Idli and Sambhar.

Idli, Chutney, Sambhar with Fresh home made Butter

Recipe of Idli : Ingredients: 1 cup Urad Daal 2 cups of Rice Samolina or Idli Rava A fistful of Poha (any) Salt to taste

Method: Wash and soak Urad daal for 4 to 5 hours. Then grind it to smooth paste. Before you start grinding wash and soak Poha for about 5 to 10 minutes. Add the same to Urad daal while grinding. To this paste add washed Idli Rava, mix well and keep for fermenting overnight or about 6 to 7 hours. The batter should be thicker but not flowy. Add salt to taste just before you make the Idlis. While making Idlis take the Idli mould and grease it with oil and pour the Idli Batter and steam in a pressure cooker or steamer for 10 to 15 minutes and hot and light Idlis are ready to serve.

Sambhar Recipe: 1 cup of Toor Daal 1 medium sized onion chopped 1 medium sized Potato cut into small pieces 1 Medium sized Tomato chopped or pureed as per choice 1 to 2 teaspoon Red Chilie powder 2 teaspoon Sambhar masala 1/4 teaspoon Turmeric powder 1 teaspoon Mustard seeds 1/2 teaspoon Heeng 6 to 8 Curry leaves 1 Red Chili cut into pieces 1 tablespoon of Oil Salt to taste Coriander leaves for Garnish

Method: Wash and soak Toor daal for atleast half an hour. Then pressure cooking for 3 to 4 whistles. With this you can boil Potatoes and Onions too or boil it separately. In a kadai or deep pan heat Oil. To this add Mustard seeds, Hèeng, Curry leaves and Red chillies. Once they start to crackle add the boiled and smashed Daal. With this add Boiled Onions and Potatoes. If you are using Tomato puree add it now or if you are using chopped tomatoes then add it before you add the daal. Fry them till they are soft and then add daal. Now add Sambhar Powder, Red Chilli powder, Turmeric powder , salt to taste and give it a nice boil. Add water to adjust consistency of the Sambhar. Garnish with fresh Coriander leaves and serve hot with Idlis.

Nite:

1. You can use 2 cups if Thick Rice washed and soaked for 4 to 5 hours instead of Idli Rava.

2. You can use remaining white Rice instead of Poha.

3. You can use Tamarind Paste instead of Tomatoes.

4. You can use home made Goada Masala instead of Smabhar Powder .

5. You can also add any types of vegetables according to your choice.

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Chutney Pudi / Roasted Bengal Gram Powder

 

Chutney Pudi as called in Kannada, Chutney Pood in Marathi is a dry Roasted Spice powder of Bengal Gram. One can find this in every home in South India. It is a good accompaniment to Rice,Chapati, Roti, Dosa, Idli etc. I am sharing here the recipe from my Mother which is passed on to her by her Mother in Law, ie my Babayi (Grandmother)

Ingredients: 2 cups of Bengal Gram 1 cup Grated Dry coconut 2 teaspoon Of Sesame seeds 1 teaspoon Heeng/ Asafoetida Half a lemon or little less sized Tamarind 2 to 3 Teaspoon Red Chili Powder Salt to taste

Method: In a Kadai dry roast the grated dry coconut on slow flame for 3 to 4 minutes. Then add Sesame seeds and fry both till the coconut changes its colour to golden. Then add Bengal gram, Heeng, Tamarind and roast for another 2 to 3 minutes. Finally add Red chilli powder and fry for a minute and switch off the flame. Let this get cooled completely. Then grind this in a mixer grinder to fine powder. Take out the powder in a bowl and add salt as per taste. Mix well and store in a air tight container. This lasts for a month or more outside the refrigerator.

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Puri Bhaji

Puri Bhaji is a famous and delicious breakfast item in South India. Though the dough for Puri is same the accompaniment i e. Bhaji differs. Today I am sharing one simple Potato Bhaji I learnt from Amma (My Maternal Grandmother) With very simple ingredients this bhaji tastes delicious.

Puri Bhaji
Sunday Breakfast

Ingredients for Bhaji: 3 to 4 Medium sized Potatoes boiled 1 tablespoon Oil 1 teaspoon Mustard Seeds 1/2 teaspoon Heeng/Asafoetida 1/2 teaspoon Turmeric powder 1 Teaspoon Urad Daal 6 to 8 Curry leaves 1 Dry Red Chilli cut into 3 pieces 2 to 3 Green chillies slit and cut into half Salt to taste A tablespoon full of fresh Coriander leaves.

Method: In a bowl peel and mash the potatoes. Leave a few chunks of potatoes here and there. Add almost 2 to 3 cups of water to these mashed potatoes to make a thin curry. (Consistency should be like a regular daal curry) Add Turmeric powder mix well and keep it aside.

Now in a kadai/deep pan heat Oil. To this add Mustard seeds, Heeng, Dry Red Chilli, Curry leaves, Urad Daal and Green Chillies. Once all these things start to flutter add the above mixture of potatoes. Add salt stir well and let it oil on medium low flame. Stir occasionally. The Bhaji will be thickened a bit in this process, which is fine.Once it is nicely boiled add Corianeer leaves and switch of the stove.

The Bhaji is ready to be served with either Puri, Chapati, Roti or Rice.

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Boiled Peanuts

With the arrival of monsoon the season for Raw Peanuts also starts. These peanuts are not full in size I.e. not fully matured. In marathi these are called as Ole Bhui Moogachya Sheng. Once cooked properly these are tasty and delicacy in itself.These can be boiled or fried. Both style give very different taste altogether. When in season in India these can be found on the streets, both boiled and fried versions and they do it on coal. So taste is simply wow. Today I am sharing the method of boiling and frying.

Raw Peanuts
Boiled Peanuts

The method is simple. Wash the pea nuts properly. They tend to have lot of mud covered. So soak them in water for few minutes and then wash them clean.

In a pressure cooker add the clean peanuts, water just enough (half the quantity of peanuts in the pressure cooker) Salt to taste and cook for 3 whistles. The boiled peanuts are ready.

Other way is fry them in a kadai. After cleaning add the peanuts to kadai/ deep pan and dry roast until the raw smell of the peanuts is gone. These too taste good. But, take a lot more time to get fried.

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Hacchida Avalakki Or Dadape Pohe

Hacchida Avalakki as it is called in Kannada, Dadape Pohe in Marathi is a evening snack or breakfast item made of Poha or Flattened Rice. For this version we use Thin Poha. There are many ways of doing this, sharing below one of the recipes.

Hacchida Avalakki
The Masala Mix

Ingredients: 2 cups Thin Poha 2 Medium sized Onions finely chopped 1 Medium sized Tomato finely chopped 2 Green Chillies finely chopped 1/2 cup Pea nut 1/2 teaspoon Turmeric powder 11/2 tablespoon Oil Salt to taste Handful of fresh Coriander Leaves finely chopped

Mehod: In a pan heat oil. To it add chopped onions and fry for a minute. Then add Green chillies, Turmeric powder mix and fry for another minute. Then add Pea nuts and fry for couple of minutes. To this add Chopped tomatoes mix well,close the lid and keep it on slow flame for 2 to 3 minutes. Finally add salt to taste, give it a good mix and switch off the flame.

At the time of serving take the Thin Poha in a bowl (as required ) add 1 or 2 tablespoonfull of the above mixture mix well, garnish with finely chopped coriander leaves and serve.

Note: You can use Raw or fried Pea nuts ,whichever is available at home.

Remember to Add a little extra salt to accomodate the Poha which we will be adding later.

 

 

 

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Sabudana Kheer

Sabudana (Sago) is widely used for making the dishes when Fasting. Today I am sharing a sweet version of it. Sabudana Kheer / Payasam. A very easy to make recipe and tasty too.

Sabudana Kheer

Ingredients: 1 cup Sabudana 2 1/2 cup Milk 1/2 cup Sugar 1/2 teaspoon Cardamom powder Handful of Cashew nuts and Raisins

Method: Wash and soak Sabudana for atleast an hour or more. In bowl add 1 cup milk and then add soaked and strained Sabudana. Let it boil for 3 to 4 minutes on low flame. Stir in between. Then slowly add remaining milk and let the mixture simmer. Meanwhile add sugar, cardamom powder and cashews and raisins and simmer for about 10 to 15 minutes in low flame and the Kheer is ready to serve.

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Katt Vada

Katt Vada is a very Popular Maharashtrian street food. Katt is a spicy broth and Vada is like a Pattie. Both combined give a tasty twist. Today I am sharing recipe of both Katt and Vada.

Katt Vada

Recipe for Katt

Ingredients:

3 to 4 medium sized onions sliced 1 inch Ginger 6 to 8 Garlic cloves Handful of fresh Coriander leaves 2 tablespoon of Grated Dry Coconut 2 teaspoon Red chilli powder 2 teaspoon Garam masala or Kolhapuri Kanda Lasun Masala 1/2 teaspoon Turmeric powder 2 tablespoon of Oil Salt to taste 6 to 8 cups of hot water

Method:

In a pan heat a tablespoon of Oil, to it add sliced onions and fry for a minute. Then add Ginger and Garlic and saute it for 2 to 3 minutes. Now add grated Dry coconut and fry everything for another 4 to 5 minutes or till the onions turn into nice golden brown. Cool this mixture and grind it to a fine paste with Coriander leaves with a very little water. In a deep pan or kadai heat a tablespoon oil and add the above mixture and fry for few minutes. Then add Turmeric powder, Red chilli powder and Masala powder and fry till oil leaves the sides. Then add hot water to make a thin curry. Add salt as per taste and let the Katt or curry or broth boil and simmer for few minutes before switching off the flame.

Recipe for Vada / Batata Vada

Ingredients: 6 to 8 Medium sized Potatoes boiled 11/2 inch finely grated Ginger 2 finely cut Green chillies Handful of finely cut fresh Coriander leaves 10 to 12 finely cut Curry leaves 1/2 teaspoon Turmeric powder Salt to taste Oil for deep frying

 

Ingredients for the Batter : 4 to 5 Tablespoon of Besan or Gram flour 1 table spoon Rice Flour 1/4 teaspoon Turmeric powder 1 teaspoon Jeera or Cumin seeds 1 teaspoon Red chilli powder 1 teaspoon Oil Salt to taste

Method: Peel and mash the boiled potatoes, to it add all the above ingredients and mix well. Make small balls of about 2 to 3 inch size of above mixture and gently press and flatten them and keep aside.

Now make the batter for the Vada by mixing all ingredients mentioned under the head Batter with little water at a time and make a thick batter.

In a kadai or pan heat oil. Keep the oil on medium high. Now dip the potato balls in the Gram flour batter and slowly leave them one by one in the hot oil. Fry till golden from both sides. Now the Vada is ready.

For serving in a bowl first add 2 ladle full of Katt and slowly out the hot Vadas in the curry. Garnish with coriander der leaves. And serve hot.