August 23, 2016

Paruppu Masala Adai


Ingredients needed for paruppu masala adai 
1/2 cup Tuar dal
1/2 cup channa Dal
1/2 cup Masoor Dal
1/2 cup Moong dal
1/2 cup Urad dal
2 cups idli rice
1 cup small onions
4-5 green chillies
4-5 red chillies
handful curry leaves
1/2 tsp asafoetida powder
Salt to taste

How to prepare masala adai:
Wash and soak all the dals and the rice together for about 3-4 hours. Grind to a coarse paste in the wet grinder or in the mixer.
Crush the small onions, green chillies , red chillies, curry leaves slightly , just one or two rounds in a mixer would do the trick.
Mix the crushed vegetables to the batter, with asafoetida and salt to taste. Leave it aside for about an hour.
Heat a Dosa tava, Pour ladleful of the batter onto the tava and spread evenly into a round slightly thicker than a dosa.
Pour gingelly / sesame oil on to the sides, As soon as one side gets fried flip it over and fry the other side.
When both the sides turn golden, serve hot with chutney.

Notes
This is a very healthy dish with all the dals and rice combination. You have to use oil for the Adai to taste good.
You can make the adais in the non stick tava but even then you will have to use oil but may be less than that of the ordinary iron tava


August 22, 2016

Aloo Methi / Potato Fenugreek Masala

This is an easy recipe which can be used as a starter as well as a side dish for any type of food.
To use as starters cut them into finger sized pieces which can be taken just like that with fingers / tooth picks / forks.

Ingredients needed for Aloo Methi
250 grams of small / baby potatoes
1 tsp garlic chopped fine
1/2 tsp red chilli powder
1/2 tsp salt ( as per taste)
1 tsp Kasoori Methi (dried fenugreek leaves)
1 tbsp refined oil

How to prepare Aloo Methi ?
Boil, peel and prick the small potatoes with a fork. Be careful to see that they do not break or lose the shape. Apply salt, chilli powder to the potatoes and keep aside.
Heat oil in a non stick fry pan, add chopped garlic and fry till golden.
Add the small potatoes and chilli mix well
Stir fry till the poatoes get golden coloured. Add Kasoori methi and mix well. Cover for a minute or till the flavours combine well.
Serve hot in a serving dish, garnished with chopped coriander leaves.

Notes
You can use fresh fenugreek leaves if you can get them. You will have to add the fresh leaves with the potato mix itself and then fry till the leaves also get fried, along with the potatoes.
Serve either toothpicks or small fruit forks for the guests to be able to eat with out touching the food.

August 21, 2016

Panchkutti dal. a Rajasthani dal recipe


Ingredients needed for Panchkutti dal
3-tbsp moong dal
3-tbsp tuver dal,
3-tbsp chana dal
3-tbsp masoor dal,
3-tbsp urad dal,
2-tbsp red chilli powder,
1-tbsp turmeric powder,
3-tbsp lemon juice,
Salt to taste,
Garnish with coriander leaves.

Temper with the following ingredients
2 tbsp oil,
1 tbsp mustard seeds
1 tbsp cumin seeds,
2 tbsp green chilli chopped,
6-7 curry leaves,
1/2 tbsp garlic chopped,
1 small piece of ginger finely chopped


How to prepare Panchkutti Dal?
Mix all dal and wash for 3-4 times. Add 2-cups of water and soak for 15-minutes.
Pressure cook for 3 whistles, when cool, open the cooker and mash the dal.
Heat the oil in pan and splutter mustard seeds, cumin seeds and curry leaves .
Add green chilli, garlic and ginger in it and fry for a minute so that garlic and ginger gets slightly golden brown. Add red chilli powder, turmeric powder anmd salt to taste and mix well.
Add the mashed dal to the pan.
Turn off the flame, add the lime juice and garnish with coriander leaves.
Sever hot with Rice and Rotis.

August 19, 2016

Beef Piralan Kerala style

Ingredients needed for Beef Dry Fry

1 kilo Beef
1 1/2 dst sp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsps oil
1 tsp mustard
1/2 cup sliced onions
14 garlic flakes
2" piece ginger chopped fine
4 green chillies slit
handful curry leaves
1 tbsp vinegar
Salt to taste
1 cup cubed potatoes
1/2 cup thick coconut milk 
2 cups thin coconut milk

How to prepare Beef Piralan?
Cut Beef in to small pieces and keep aside.
Mix coriander powder, chilli powder and turmeric powder with a little water to make a paste and keep aside.
Heat oil in a pressure cooker and splutter mustard seeds.
Add sliced onions, chopped garlic , chopped ginger, slit green chillies and pinched curry leaves to the oil and saute till the onions are golden.
Add the masala paste to this and mix well. Saute for a minute or two till the raw smell goes.
Now add the meat pieces, vinegar and salt to taste.
Add the second / thin coconut milk to this and close the cooker.
Cook till the meat gets tender, that is,  simmer for about 20 minutes after the first whistle.
Heat oil in a fry pan and fry the potato pieces to a golden colour. 
When the cooker cools down, open and add the fried potatoes, mix well.
Cover and cook till the potatoes get tender.
Now add the thick coconut milk and mix well.
Simmer till the gravy thickens and the meat pieces are just coated with the gravy.
Serve with rice, rotis or pulaos.


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Nadan Beef Curry


Ingredients needed for Nadan Beef Curry
500 grams beef
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp pepper powder
3 cloves
1/2tsp saunf
1"piece cinnamon
1/2 tsp turmeric powder
3 small onions ( shallots )
4 garlic flakes
Salt to taste
1/4 cup coconut cut in to small pieces ( Thenga Kotthu )
1/2 cup coconut Oil
1/2 tspmustard seeds
1/2 cup chopped small onions 
handful of curry leaves

How to prepare Nadan Beef Curry?
Grind the ingredients, chilli powder,coriander powder, pepper powder, small onions, garlic flakes, whole garam masala, together to a smooth fine paste. Keep aside.
Cut beef in to small pieces. keep aside.
Apply a little turmeric powder and salt to the coconut pieces. Deep fry in oil and drain. Keep aside.
Now put the beef pieces, ground masala paste, salt to taste and the fried coconut pieces in to a pressure cooker and cook for about half an hour.  when the first whistle comes reduce the flame and leave it on the stove for half an hour.
When the cooker cools down, open the lid and mix the contents nicely and check to see if it is cooked soft and adjust salt if needed.
Heat oil in a fry pan,  splutter mustard seeds. Add curry leaves and chopped small onions. Fry till the onions turn golden.
Add just the beef pieces in to the pan and mix well.
Then add the gravy and let it simmer  for sometime  or till oil starts floating on the gravy.
You can serve this hot with rice / rotis / appams.

August 18, 2016

Nadan Sambar Kerala Style


Ingredients needed for preparing Kerala style Sambar
2 cups mixed vegetables ( drumstick, potato, Ladys finger, Brinjal, Kerala cucumber / Ashgourd etc )
1 cup Tuar Dal
1/2 tsp turmeric powder
1 small lime sized tamarind
4 tsps Sambar Powder
Salt to taste
2 tomatoes cut into pieces
2 tsps coriander leaves
handful curry leaves
1/2 tsp asafoetida powder

For tempering
Oil as needed
1 red chilli broken in to two
1/2 tsp mustard seeds

How to prepare Kerala style Sambar?
Cook Tuar Dal separately in a pressure cooker, keep aside.
Cut all the vegetables you need in to small even sized pieces. Keep aside.
Now, add vegetables with enough water to cook them along with Salt to taste, Sambar powder, turmeric powder, chopped tomatoes and coriander leaves.
As the vegetables get tender add the tamarind water and bring to boil. Simmer for 2 minutes.
Add cooked and mashed tuar dal, curry leaves and asafoetida powder to the boiling gravy.
Mix well and simmer till the gravy starts to boil.
Remove from fire, temper with oil, mustard seeds and red chilli.
Serve with plain rice.

Cauliflower Dry Fry / Chilli Gobi


Ingredients needed for the Dry Chilli Gobi Fry
500 grams cauliflower
1 cup onions sliced
curry leaves, coriander leaves and Pudhina
salt to taste
oil for deep frying

Mix the following ingredients to a paste 
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
1/4 tsp Biryani Masala
1/2 tsp chilli sauce
1/4 tsp soya sauce
2 tsp curds
100 grams rice flour
50 gram cornflour
oil and a little water needed for mixing the masala
salt to taste

How to prepare Dry Chilli Gobi / Cauliflower?
Clean the cauliflower nicely by immersing it in the warm salted water. Shred them in to small flowerettes. Keep them steeped in the warm water till it is ready to be cooked.
Then drain and remove the water, spread them on a thick kitchen towel to remove excess water from the flowerettes.
Mix all the ingredients with a little oil and water to make it in to a fine smooth paste.
Apply the paste all over the flowerettes and keep asiede for 10 minutes.
Heat oil in a kadai enough for deep frying and deep fry the the cauliflower pieces. Drain and keep aside.
Now, heat 2 tbsps of the remaining oil and saute sliced onions, curry leaves with a little salt.
In a serving dish keep the fried cauliflower pieces  and spread the masala garnish all over.
Then serve with sliced tomatoes , carrots and capsicum as well as chopped coriander leaves and pudhina leaves .