Friday, September 21, 2012

Bottlegourd/ Sorakkai Stir Fry






Ingredients:

Bottlegourd - 1(Peeled & Cubed)
Onion - 1(chopped)
Mustard seeds - 1 tbsp
Chana dal - 1 tbsp
Turmeric powder - 1 tbsp
Cumin seeds - 1 tbsp
Garlic  -5 clove
Red chilli powder - 2 tbsp
Salt to taste
Oil - 1 tbsp


Method:

Heat oil in a pan. Add mustard seeds, chana dal and let it splutter.

Grind the cumin seeds, red chilli powder, garlic into smooth paste & keep aside.

Add onion, turmeric powder and saute till onion turns transparent. 


Add bottlegourd pieces & stir it. Cover the pan and cook on low flame till they are soft but not mushy. Keep stirring occasionally.

Now add the ground masala paste, salt and mix well for few mins.Then turnoff.


Garnish with coriander leaves.

Monday, September 17, 2012

Beetroot Masala Balls




Ingredients:

Beetroot – 2
Coconut – 4 tbsp
Small onions - 10
Green chillies - 5
Ginger-garlic paste - 1 tbsp

Roasted gram - 3 tbsp
Coriander seeds - 1 1/2 tbsp
Cinnamon- 1
Clove - 2
Turmeric powder - 1/4 tbsp
Curry leaves - few
Coriander leaves – a few
Salt - as needed
Oil – 1 cup

Method:

Peel the beetroot's skin and grate finely & Keep aside.Grind the roasted gram into a smooth powder.

Heat 1/2 tbsp of oil and roast the coconut, small onions, green chillies, ginger-garlic paste, cinnamon, clove,coriander seeds,roasted gram for few mins & keep aside.

Grind the roasted ingredients,turmeric powder & salt into a smooth paste & keep aside.

Heat 1/2 tbsp of oil and fry the grated beetroot and coriander leaves for few mins & keep aside.

Mix the beetroot with the ground masala and add the roasted gram powder & salt. Shape into small balls.

Deep fry the balls and serve hot.


Tuesday, September 11, 2012

Channa Masala


Ingredients:

Chick peas - 1 cup
Onion - 1 (Chopped)
Tomato - 1
Ginger-garlic paste - 1tbsp
Cardamom - 2
Cloves - 2
Chilli powder - 1 tspn
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp 
Black pepper - 1/2 tbsp
Fenugreek seeds(methi) - 1/2 tbsp
Oil - 1 tbsp
Salt to taste
Coriander leaves - few

Method:

Soak chick peas in water overnight and pressure cook them.

Heat a pan and dry roast the cardamom,cloves,fenugreek and black pepper and grind it to a powder.

Grind the tomatoes into a smooth paste.

Heat oil in a pan, add onions and ginger-garlic paste & fry till the onions turns translucent.

Add the tomato paste, masala powder, chili powder,cumin powder & salt. Cook it for 2-3 minutes.

Then,add the chick peas, cook it or another 5mins. Garnish with coriander leaves.

Serve hot with poori or chapathi.


Thursday, September 6, 2012

Karaikudi Chicken Varuval/ Chicken Fry



Ingredients:

Chicken- 1/2 kg
Onion-1 Chopped
Tomato-1 Chopped
Turmeric powder- 1/2 tbsp
Chilli powder- 1 1/2 tsp
Coriander powder- 1/2 tbsp
Mustard seeds -1/2 tbsp
Cumin – 1/2 tbsp
Fennel seeds- 1/2 tbsp

Red Chillies- 5
Coriander seeds-2 tbsp
Ginger- 1 inch
Garlic- 6 pods
Cinnamon- 2 inch
Cardamom- 2
Black Pepper- 1 tsp
Cloves- 2
Grated coconut- 2 tsp
Curry leaves- 2 sprig

Oil - 2 tbsp
Salt- as needed

Method:

Heat 1 tbsp of oil in a pan and roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, pepper, cloves, curry leaves and grated coconut for few mins & turn off.

Grind all the ingredients into a smooth paste by adding some  water.

Clean the chicken and add turmeric powder, chili powder and salt. Keep aside for 30mins.

Heat oil in a pan. Add mustard seeds to splutter. Add cumin seeds and fennel seeds. Let it fry for few seconds.

Add Onion. Fry till it becomes golden brown in color.Add tomatoes and fry till it becomes soft.

Add coriander powder and fry for 5 mins.Add the ground paste and fry for 3 minutes.
Then add the marinated chicken and some water.

At medium flame,cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.Stir occasionally.


Garnish with coriander leaves.