Tomato Chutney/Thokku:

 The tomato chutney or thokku is a very spicy side dish for idli,dosai and for rice too. Very easy to prepare, lesstime consuming and a simple dish to go. In India when the toamtoes are cheap, we used to prepare this thakkali thokku /chutney and store it in fridge & use whenever we need.To have a nice colour and taste for the tomato chutney, select the correct type of tomato to be used. If using roma tomatoes, we can get a nice color, but the taste of sourness will less in this. So I prefer to use the larger tomatoes as nattu thakkali in India.

Egg Gravy:

Ingredients:

5 Eggs

½ Red Onion chopped (Keep some for tempering)

1 Tomato Chopped

½ tsp Fennel seeds/Sombu

½ tsp Cumin seeds

1 tsp Peppercorns

3 Green chillies

1 Cinnamon stick

1 Cloves

10 pieces of Garlic (3 pieces for grinding, remaining cut lengthwise)

1 inch of Ginger

4 Coconut pieces(medium)

1 tsp of Red chilli powder

Oil

Salt

Preparation:

Boil the eggs and peel them and keep it aside.

In the oil fry all the spices,green chillies and then add chopped onions and ginger,garlic.

Fry them in the oil and when the onion colour changes, add the chopped tomatoes and salt and cook covered for few mins.

When the tomatoes are mashed well, switch off the flame and let it to cool sometime.

Meanwhile, grind the coconut pieces first without adding water.

Then add the cooled mixture to it and grind it again in a mixie/processor.

Add water if needed and make the paste ready.

Now in a sauce pan, add oil and fry the remaining chopped onions and garlic(cut lengthwise) and add the paste and fry in the oil for few secs.

Then add a tsp of red chilli powder & a cup of water and bring it to boil.

When all the raw smell of masala goes, add the eggs with slits on each side of eggs, sothat the masalas goes inside the eggs.

Cook covered for 5 mins in medium-low flame. The egg masala leaves oil on sides.

Now the egg gravy / muttai kuzhambu is ready to serve with biryani/ plain rice/chapatti.

Gobi 65

Chilli Parotta:

 

Ingredients:

1 Onion (half chopped  finely and remaining diced into big pieces)

1 Tomato (chopped)

2 Green Chillies                                                   

2 Dry Red Chillies ( or Use  1 tsp Red chilli powder)

2 tsp Coriander seeds

1 tsp Cumin seeds

2 Garlic(Chopped finely)

Pinch of Food Color

Left over Peas masala,parottas

Spring onions chopped

½ Capsicum (into big pieces)

Preparation:

In a fry pan, add a tsp of oil and fry the coriander seeds,cumin seeds.

Then fry the green chillies,onion and red chillies in that and then add the chopped tomatoes and salt.

Leave this mix to cool and grind it to make a paste with little water.

Meanwhile make parottas, or reheat the leftover parottas and cut it in to pieces.

In a fry pan add a tsp of oil and fry the chopped garlic, onion and capsicum (medium)pieces.

Fry the masala in this  mix and bring to boil with adding little water.

Add a pinch of food color (optional) to give a rich look.

Now add the parotta pieces and left over peas masala to it.

Once the parottas are soften and absorbs all water,add the chopped spring onions and serve it with onion raita and lemon wedges.

Enjoy the Chilli parotta and leave ur comments.

Note:

If u r using frozen parottas, the taste will differ lightly, since we get a sweet taste from the frozen parottas.

So try making parottas at home and then prepare chilli parotta to enjoy the real hotel taste.

Kulfi

Kulfi Icecream:

                    Kulfi  ice is very rich in taste because of  the nuts ,milk and milk products used in the preparation. In hot summer ,at night times all the kids will wait eagerly for the Kulfiman on our streets. He will have 3 types of Kulfi’s in which the quality and taste differs according to the rates.I tried making it home with full cream aavin milk/ Arokya milk  in India that resulted in the real kulfi taste. Its a time consuming process and needs more attention (avoid multitasking) and patience. But guaranteed for taste.

 The recipe here is for the Kulfi that we get in the Dhaba restaurants.

 

Thalapakattu Mutton Biryani

This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for MUTTON biryani in thalapakattu style. 

 

Green Gram Dosai:

Green Gram Dosai:

                  A healthy breakfast with greengram(pasipayiru).Besides the normal dosai ,this dosai gives more energy ,since the raw beans has more proteins, vitamins  and carbohydrates. Best for all ages, to have as a breakfast.

Sambar Sadam / Bisibelabath

Sambar Sadam:

               This is famous South Indian variety rice,with all vegetables in it. So it’s a best  for lunch box  for all. This rice is also called as Bisibelabath ,with few cashews and kara boondi on top.

Thengai Sadam/ Coconut Rice:

 Bored of Curd rice for kids lunch? Then give a try to theCoconut rice. Its is a instant recipe with leftover rice or freshly cooked rice. Delicious variety rice for kids.

Ingredients:

•       2 Cups Cooked rice
•       1 Cup of Coconut shredded(preferably fresh)
•       1 TBS Channa dal
•       ½ tsp Mustard seeds
•       2 Green chillies
•       Few Cilantro Chopped
•       Salt
•       Oil
•       Pinch Pepper powder

Preparation:

Heat oil in a pan and splutter mustard seeds and fry channa dal .

Then add the green chillies and then reduce the flame and fry the coconut with a pinch of pepper powder.

Add the cooked rice and stir in the coconut mix and garnish with cilantro leaves.

Rava Dosai / Onion Rava

Ingredients:

• 2 Cups Rava
• 1 ½ Cups All purpose flour /Maida
• 1 Cup Rice flour
• 1 Cup of Curd
• 3 Cups of Water
• Salt
• 1 Onion Chopped finely
• 2 TBS Cumin seeds
• 1 TBS Peppercorns
• Few Cilantro Chopped

Preparation:


Soak Rava and maida with curd and water for about 1/ 2 hour with salt before starting.


Then add the rice flour to the mix 5 mins before you start making dosai.


In a saute pan, add a tsp of oil and splutter cumin seeds,peppercorns and then fry chopped onions in that and pour this mix in the flour.


Add fresh chopped cilantro also.


Now the rava dosa mix is ready.

Heat the griddle or dosa pan, and take a scoop (maavu karandi ) full of dosa mix and pour it from sides to center. Then toss the dosa pan in circular motion to fill the gaps if any.

    


Add a tsp of oil on sides and leave it covered for 3 mins in medium high flame.

Then remove the cover and leave it few more mins to get the dosa roast.

No need to flip the other side of dosa.




Note:
We can add green chillies and ginger chopped to add more flavor.
And can be mixed with leftover dosa batter. In that case,u can skip the rice flour in the rava dosa mix.
U can adjust the rava , maida combination according to the crispness you need.
Increase in maida will result in soft dosa,and increase in rava will yield roast.
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Keerai Kootu

Keerai Kootu :

            Keerai Kootu is the easiest way of preparing spinach, since we pressure cook it. And this kootu can be prepared with all types of keerai except murungai keerai (drumstick leaves) and agathi keerai. It is a best combination for hot rice with ghee. We used to have this in Nandhini hotel, Bangalore. Since it is not too spicy, kids will love this and ofcourse good for health. And add spinach two times a week in your food especially during summer days to reduce the body heat.

Potato chops

Potato Chops:

Chicken Gravy and Chops:

  This chicken gravy is very spicy and tasty. The taste will be perfect if we use the whole chicken with bone and skin. This process does not require any marinating. Quick and easy method. Both gravy and chops can be prepared with the same masalas and in less time. We used to say it as Chicken Varutha Curry.

 

Egg Biscuits:

Chilli Prawns:

Chilli prawns are a good Non-Veg snack / starter. Prawns here in US are easy to cook as they are cleaned and tailed off in the frozen section.Just we need to marinate it and fry them. So the process will take less time,but more tasty & crispy too.Try the chilli prawns/ prawns 65 and give your comments.

South Indian Mixture

Spicy Mixture:  

                          Mixture is an well known chat in southern side of India.There are so many varieties in mixture,depending on the ingredients used. North Indian mixtures are sweet & spicy mix with all nuts. But here is the recipe for South Indian spicy mixture.

Sambar Powder : Method 1

Sambar is a very popular dish in South India. But the taste,flavor,color varies from home to home.
This is because of the masalas used and also the veggies.So i started to try different combinations of ingredients and got the better taste in this masala powder.Every one will have their own masala powders.But just give a try to this combination to have a different sambar in ur home and dont forget to leave ur comments after trying.

Kadai Chicken

Kadai chicken is a very spicy dish, but rich in taste because of the freshness of ginger, garlic and capsicum’s flavor and ofcourse the red chillies used. This is very easy to prepare and in less time. Can be made dry or with gravy. My recipe here is with less gravy, can be served with Naan /Roti.

Laddu:

 

Channa Masala/Chole Bhature

                    Chole is a great vegetarian side dishe for Naan, Roti in Northern side and Cholapuri in Southern side of India. Ofcourse its a healthy dish as we add chick peas and easy to make at home and bring the hotel taste in ur kitchen by adding some extras. Mainly for all North Indian dishes we need to add butter and fresh cream to get the real taste.Here's the recipe ,try it at ur home and leave ur comments.

Onion Pakoda:

Onion pakoda doesn't need much introduction as its the best tea time snack.Easy & quick to prepare when we have sudden guest.

Thangdi Kabab:

Thangdi kababs are grilled chicken legs with juicy and tender meat which gets the real taste from the curd and herbs that we are using in this.This is one of our favorite starter in Dhaba restaurant.Kids do love this kabab than tandoori chicken.This kabab needs to be cooked in tandoor -Clay Oven ,but at home we can grill it or bake in oven.The taste when cooked in clay oven gets100% flavor ,which is reduced to 80% in our oven cooking.But yet i'm sure U 'll love this kebab.Keep trying and leave ur comments.

Thalapakattu Style Biryani:

 This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for chicken biryani in thalapakattu style. 

 

Mutton Sukka Varuval:

                         This is a most favorite recipe for all in my home. I learned it from my Mother.  She used to prepare more tasty (as in Hotel Amsavalli , Madurai). Goat meat is better for making varuval than lamb meat. Fresh meat gives more taste and flavor than the frozen one.  

Ingredients:

½ kg Goat meat

3 tsp Ginger Garlic paste

3 tsp Salt

1 Tomato

¼  Cup Coconut extract(milk)

3 tsp Mutton Masala (store bought / homemade)

1 tsp Pepper powder

1 Cinnamon stick

2 Cloves


Mutton masala:

2 tsp Oil

1 tsp Ghee

2 Medium Cinnamons

2 Cloves

3 tsp Coriander seeds

2 tsp Peppercorns

3 tsp Cumin seeds

2 tsp Aniseeds (Sombu)

1 tsp Poppy seeds(Khasa khasa)

8 Dry Red Chilli

Roast it with few drops of oil and powder it.

Raw Banana Fry / Vazhakai Varuval:

Ingredients:

To Dry Roast & Grind:

• 1 tbsp Corainder seeds
• 1 tbsp Cumin seeds
• 1 tsp   Aniseeds (sombu)
• 1 tbs  Pottukadalai
• 7 Dry  red chillies

To Fry:

• 2 Raw bananas
• 5 Garlic pieces
• 1/4 Cup of Onions chopped
• 1/2 tsp Mustard seeds
• 3 tsp Oil
• 2 tsp Coconut oil
• 1 tsp Salt
• 2 tbs grinded masala powder.

To cook Banana:

• 1/4 Cup of Buttermilk
• 1 Cup of Water
• 1 tsp Salt
• 1/4 tsp Turmeric powder

  Preparation:

   Pressure cook the raw bananas with buttermilk,water,salt,turmeric powder upto 1 whistle and turnoff.
Peel the skin and cut into slices.

In a pan,add oil ,mustard seeds,once it gets popped add the chopped onions and fry.
After a few secs, add the crushed garlic and add the masala and fry until the raw smell goes.

Now add the chopped raw bananas  to it and cook covered for 5mins in medium flame.(take care not to break the pieces.)

Then add coconut oil and fry in a high flame for 2-3 mins and serve it with sambar rice/curd rice.

Aloo Mutter

This is the most easiest and fast side dish for chapathi/naan/ghee rice. 

 Ingredients:

4 Potatoes
1/2 Cup Peas (I used frozen peas)
1/4 Cup Onion chopped
4 Green chillies (slitted)
1 tsp Cumin seeds
3 tsp Red chilli powder
1/4 tsp Turmeric powder
2 tsp Salt
1/4 Cup Curd
4 Coconut flakes

Chilli Chicken Gravy:

                    Chilli chicken / chicken Manchurian is very common in fast foods (road side) and also in most hotels .There are different variety in preparing chilli chicken.

Deep frying the chicken  

Pressure cooking the chicken

Each method has different taste.In the deep fry method the chicken pieces will be hot and sweet.And it’s a good method for chilli chicken dry.But for gravy, the chicken pieces will leave oil and become hard when cooking again.So I use to pressure cook them for gravy .

   

Thai Veg Fried Rice

Generally the fried rice is most common dish in Thai /Chinese cuisine. The fried rice what we get in (Chenani) parotta stalls are completely different.That is dry, but also tasty when having it with chilli & tomato sauce.Once i had this Yellow Lake Curry Fried Rice in Thai restaurant that tasted so good.And then i tried making it home.The secret ingredient in this dish is the red curry paste and fish sauce.I tried making without fish sauce(Vegetarian Fried rice) and was very tasty too.

Here's  Thai(my) style fried rice,

Ingredients:

1 Onion sliced lengthwise
1 Capsicum chopped thin
1 Cup Cabbage chopped thin
1 Tomato - cubed
1 Cup Soy chunks (Meal Maker)

1 Bunch of Spring Onion chopped
1 tbsTomato ketchup
2 tbs Soy sauce

2 tbs Red curry paste
Pinch of Ajinomoto
Salt
1 bowl of cooked rice (Jasmine rice/ basmati rice)

Red Curry Paste: (Also available in ready made)

1/4 cup onion chopped
4 Dry red chillies
4 garlic
1inch ginger
1 tomato
1/2 tbsp ground cumin
1 tsp ground coriander
1/4 tsp ground pepper
2 tsp soy sauce, plus salt to taste
**Red chilli powder - optional**

Preparation:

For red curry paste, grind all the ingredients listed under red curry in a mixie jar.In a pan add 2 tbsp of oil and fry this paste,until the raw smell goes.

Add a few drops of lemon juice and keep it in a air tight jar for later use.

First soak the mealmaker in boiled water for 5-7 mins ,then squeeze it and again drop into cool water and again squeze all water and keep it ready.

Now in a large non stick pan,add 2 tsp of oil and fry the soya chunks with little salt & pepper powder (1/2 tsp together)and keep it aside.

Now add the chopped onions and fry in a high flame, then add the capsicum& soya again fry for 2 mins.

Then add the red curry paste and fry for a while and then add the cooked rice with soy sauce,tomato sauce,ajinomoto,salt,and tomato cubes (No need to cook the tomatoes)and toss it in a high flame for 3-5mins.

Then add the spring onion chopped and serve the thai fried rice.

                

Note:

Can add scrambled eggs/chicken pieces(pressure cook upto a whistle and shred it) / to this fried ricce for non vegetarians. Adjust the amount of red curry paste when u add chicken.

** If u need more spicy,then add 1 tbs of red chilli powder to the red curry paste.**

Bonda:

Easy Sweet Bonda:

Ingredients:

2 cups  maida

1 cup sugar

½ tsp salt

1 cup water

Oil for deep frying

Preparation:

              Combine  maida (all purpose flour),sugar,salt .Add a cup of water and make the batter. (as for methu vadai) This will be little sticky.Keep it for 1 /2 hr .

In a pan, add oil for deep frying and allow it in a medium high flame for 15 mins.(To reach the required temperature.)

Test it with a small drop of the batter.If it raises quickly (within a sec)then the oil is ready.

Keep a bowl of water nearby.

Wet the hands in water and take the batter and drop it in the hot oil.

Turn the bondas and cook evenly on both sides to get a brownish color.

When all the bubbles around the bonda reduces,take it out and place in a paper towel.

                   

Make the remaining bondas as the same. This will yield 15 bondas.

             This is a very quick and simple snack.