DOSA BATTER PAKODA

Ingredients

1 cup leftover dosa batter

1-2 tbsp flour

1 small onion finely chopped

3-6 green chillies finely chopped

1 tsp grated ginger

Few coriander leaves finely chopped

few curry leaves finely chopped

salt as per taste

pinch baking soda

Oil for frying

Method

Combine all the above ingredients in a  vessel and mix well.

Check salt and you can reduce or add chillies according to your spice level.

Heat a kadai with oil for deep frying the pakodas.

The batter should be little looser than pakoda batter.

Drop small portions of batter in the oil and fry in medium flame till light golden in colour and serve it hot with coconut chutney .

BABY CORN 65

Ingredients

Baby corns (sliced into half) – 12 to 15 ( I used can baby corn )

1 bunch Coriander leaves
2 sprigs Curry leaves
2 Green chili finely chopped
Ginger  small piece finely chopped
5-8 Garlic cloves
Salt as per taste
1/2 tsp Garam Masala Powder
1 tsp Kashmiri Red Chili Powder  (You can use any red chili powder. But to give more color, we are using Kashmiri red chili powder instead of an artificial food color).
1/4 cup Rice Flour
1 tbsp All-purpose Flour
1 tbsp Corn Flour
1tsp  Lemon Juice
1 tbsp Curd
 Cooking oil for deep frying.

Method

First, boil the baby corns by adding some water into a pan.
When the water is boiling, add a pinch of salt and then I’m going to add the sliced baby corns into hot water and I’ll boil them for two to three minutes.When the baby corns are boiled, keep them aside.
Next, prepare the batter for frying the baby corns. 
Add coriander leaves, curry leaves, one green chili , ginger and garlic. If you want more spiciness, you can add more of green chilies.
Blend them together and make into a rough grounded paste.
Add the paste to a mixing bowl, add garam masala powder, add ½ teaspoon Kashmiri red chili powder. You can always adjust your spice level. Again, you can use any red chili powder. But to give more colour, we are going to use Kashmiri red chili powder because I don’t like to add food colour.
Add rice flour, add all-purpose flour, add salt as per taste and mix them all.
Add lemon juice, add 1 tablespoon of curd and mix all ingredients to make it a nice thick smooth batter. 
You may have to add little bit of water as well because the batter shouldn’t be neither too thin nor thick. 
Drop all the babycorn pieces into the batter. 
Pour cooking oil on a pan and heat it on a medium flame.
When the oil is hot enough, add the babycorn mixed with batter into the hot oil.
Fry them for at least two to three minutes until they are brown colour. Don’t try to flip them around as soon you put them into the hot oil, because they masala batter may come off.
The fried babycorns are ready. Keep them aside.
Your BabyCorn 65 is ready.
Enjoy this crispy and crunchy recipe.

CUURY LEAVES IDLI POWDER

 

Ingredients

1 cup  Curry leaves / Karuveppilai (fresh and tightly packed)
1/2 cup  Whole black gram without skin 
6 to 7 nos  Dry red chillies (as needed)
1/4 tsp Asafoetida
1/2 tsp  Coconut Oil 
Salt to taste

Method

Wash curry leaves thoroughly and dry it completely or pat dry them with paper towel. 
Heat a pan, dry roast curry leaves for 2 to 3 mins or until it turns crispy and nice aroma comes. Switch off the stove and allow them to cool.
In the same pan add 1/2 tsp oil, add whole black gram, bengal gram, dry red chillies and roast over medium flame until it turns golden brown in color. Switch off the stove and add asafoetida, let it cool.
Grind curry leaves in a mixer grinder until it is 1/2 done. Then add roasted dhal mixtures along with required salt, grind it to a coarse powder. Then spread this Powder on a paper and cool them for a while then store it in an airtight container. Curry leaves idly powder is ready to serve with hot idly and dosai.

Notes

Do not over roast curry leaves and dhal mixtures otherwise it will get burnt smell in the powder.You can increase or decrease red chillies as per your taste.After roasting dhal mixtures and curry leaves, immediately remove from the pan and cool them in a plate or paper. Otherwise dhal and curry leaves will turn black due to over heat.

GUTTI VANKAYA KURA

Ingredients

4-6 small brinjals
1 tsp ginger garlic paste
3/4 cup onions thinly sliced
2 green chili slit
1 small tomato chopped
1 tsp turmeric powder
1-11/2 tbsp lemon juice or tamarind paste
1 tsp mustard seed
1/2 tsp cumin seed
2 tbsp oil

To roast and powder

4 tbsp peanuts
2 tbsp coconut
1-2 tbsp sesame seeds
1 tbsp coriander seeds
1/2 tsp cumin seed
1 small cinnamon stick (optional)
2 cloves(optional)
2 green cardamom (optional)
4-6 dry chili or 1 tsp chili powder

Method

Roast and powder all the ingredients under roast and powder.
Each ingredients has to be roasted separately , add slat and lemon juice and mix well.
Wash and cut brinjals with one end of brinjal and stalk leaving intact.
Keep them immersed in salted water till you use.
Heat oil in a pan, add mustard seed, cumin seed, and curry leaves.
Once they splutter, add onions and green chillies, fry until golden,
Add ginger garlic paste, and fry until raw smell goes away. Add chopped tomato , turmeric powder and salt. Cook until tomato turns mushy.
Stuff brinjals with powder and add them ot the pan and fry for 3 minutes. Make sure brinjals are coated with enough oil.
Pour water just enough to cook brinjals. add salt. Cover and cook on a low flame .
Once they are fully cooked and tender, add chopped coriander leaves .
Serve gutti vankya kura with rice or chapati.





6-8 curry leaves
few coriander elaves

LOBIA RASEDAR

Ingredients

1 cup Black eyed peas, or lobia

2 cups onions, chopped finely

1 cup tomatoes, chopped

2 tbsp ginger chopped

2 tbsp garlic chopped

1/2 tsp fenugreek seeds

2 dry red chili

1 inch cinnamon stick

1 tsp turmeric powder

1-2 tsp chili powder

handful cilantro

2 tbsp oil

salt to taste

Method

Pressure cook peas until soft. Set aside .

Heat 1 tbsp oil in a pan , add cinnamon stick. When oil becomes hot, add onions and saute on medium heat until medium brown.

In a separate pan , heat remaining oil, add fenugreek seeds, cumin seeds and dry chili. Fry spices in oil for a minute and transfer into a food processor along with chopped ginger and garlic. Grind to a coarse paste .

When onions are brown, add tomato, ground paste ,turmeric powder, chili powder and salt. Cover and cook until oil begins to ooze from the sides  the mixture. Add the lobia with its water into the pan, Cover and simmer for 10 minutes,.

Garnish with cilantro leaves and serve with roits.

SIMPLE MASALA CHICKEN

Ingredients

750 gms Chicken 
2 tsp Pav bhaji masala 
4 medium Onions
10-12 cloves Garlic 
3 Green chillies 
1 inch Ginger 
1 1/2 tsp Red chilli powder 
1 tsp Turmeric powder 
1 1/2 tsp Garam masala powder 
1/2 cup Tomato puree 
1 tsp Cumin powder 
1 1/2 tsp Coriander powder 
1 tsp Cumin seeds 
1- 2 tsp Fresh cream 

2 tbsp Oil 

Salt to taste
Fresh coriander sprigs  for garnishing

Method

Heat oil in a non-stick pan. Finely chop onions and add to the pan and sauté till they turn golden.

Grind together garlic, green chillies and ginger with a little water to a coarse paste.
Put chicken pieces in a bowl. Add salt, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala powder and 1 teaspoon pav bhaji masala and mix well. Set aside to marinate.
Add ground paste to the pan, mix well and sauté for a minute. Add tomato puree, mix well and sauté for a minute.
Add remaining pav bhaji masala, remaining red chilli powder, remaining turmeric powder, cumin powder, coriander powder and remaining garam masala powder, mix well and cook for 2-3 minutes.
Add marinated chicken, mix well and cook. Add salt, mix and cook on high heat for a minute. Cover and cook on low heat till the chicken is fully done.
Dry roast cumin seeds till fragrant.
Add cream to the chicken and mix well. Cook for a minute.
Add cream to the chicken and mix well. Cook for a minute.
Serve hot garnished with coriander sprigs and roasted cumin seeds.