SPICY ONION CHUTNEY

ONION CHUTNEY

I Owe this recipe to my friend Meena..who taught me this recipe..The first time i served idlli with onion chutney at my inlwas home..everyone liked it even my hubby's Grandma..She is an awesome Cook..When she asked me an extra serving..i was indeed thrilled...

INGREDIENTS:

1. Onion - 1 Big (diced)



2. Tomato - 1/2 (medium)



3. Garlic - 2 flakes (diced)



4. Green Chillies - 2 (diced)



5. Tamarind - 1 inch long



6. chilli powder - 1/2 spoon



7. Turmeric - 1/4 spoon



8. Mustard



9. curry leaves - 1 spoon



10. oil - 4 spoons



11. salt - to taste..

METHOD:

1. Heat the pan..



2. Add oil..toss in the onion,add salt..saute for a min



3. Add the tomatoes,chillies,garlic,chilli powder,turmeric powder,tamarind.



4. Cover and cook..till it softens..



5. Transfer the contents to a plate and allow it to cool..



6. Grind it to a paste..making sure not to add water to the mixture...



7. Transfer chutney to a small bowl..



8. Heat a small fry pan..



9. Add 2 spoons oil..add mustard..allow it to splutter..



10. Add the curry leaves..now add urad dhal..



11. Transfer the contents to the ground chutney



12. Serve with iddli and dosa...



13. Tastes really really good....said everyone....

POORI & POTATO MASALA

poori's are my Favourites..Considering the fact..u knead the dough hard to make the perfect puris and knead the dough soft to make soft chapathis..

POTATO MASALA/ POORI KILANGU

INGREDIENTS:

1. Potato - 3 big (boiled in cooker and smashed well)



2. Onion - 1 big (slit lengthwise..look at picture)



3. Ginger garlic - diced finely.. 2 spoons



4. Green chillies - 3 diced lengthwise



5. Channa Dhal - 4 spoons



6. Turmeric Powder - 1/4 Spoon



7. Mustard - 1/4 spoon



8. Curry leaves - 1 spoon



9. Gram flour - 1 spoon(mix it in 1/4 water )



10. Salt - to taste



11. oil - 5 spoons

METHOD:

1. Heat the pan



2. Warm the oil..



3. Add mustard..when it splutters..add curry leaves



4. Add onion..throw in some salt..and saute for a minute..till it softens..



5. Now add ginger garlic and saute for a minute..



6. Toss in the green chillies..



7. Add the turmeric powder..



8. Now add the smashed potatoes..



9. Pour the gram flour water..



10. Cover and cook..till the gravy thickens..



11. Tastes just like the ones made in hotels...



12. JUST YUMMO...ooooooo

LIVER FRY

INGREDIENTS:

1. Goat/Lamb Liver - 1/2 Pound (diced into small pieces)



2. Onion - 1 medium (diced )



3. Ginger garlic Paste - 1 spoon



4. Turmeric - 1/4 spoon



5. Chilli powder - 1 spoon



6. Pepper powder - 1 spoon



7. Corriander powder - 1/4 spoon



8. garam Masala - 1/4 spoon



9. Mustard - 1/4 spoon



10. Curry leaves - 1 spoon



11. Salt - to taste



12. oil - 5 spoons

METHOD:

1. Heat the pan.



2. Add oil



3. Toss in the mustard and curry leaves..when it splutters..add the onion..



4. Toss in some salt and allow the onion to soften..



5. Now add ginger garlic paste..and saute for a minute..



6. Now add chilli,pepper,garam masala,turmeric powder,corrinader powder..and fry till the raw smell disappears..



7. Now add the liver..



8. Cover and cook..till the gravy thickens...



9. Toss in some cilantro to make this beauty..look just gorgeous...

CHETTINAD CHICKEN GRAVY

CHETTINAD CHICKEN GRAVY

I learnt this from my 2nd Co -sis...She makes a dry version of this .. i tried it ,the gravy version and still it tasted good...

INGREDIENTS:

1. Chicken - white meat (boneless chicken breast) others fine too..- 1/2 pound...(diced into med sized pieces)



2. Onion - 1 Medium (diced)



3. Tomato - 1 medium (diced)



4. Black pepper - 1.5 spoon



5. Chilli Powder - 1 spoon



6. Jeera - 1 spoon



7. Dhania/Corriander seeds - 1 spoon



8. Whole Spices (Cinnamon,star Anis,Clove)- 1 spoon



9. Ginger Garlic Paste - 1 Spoon



10. Curry leaves - 2 Spoons



11. Channa Dhal - 1/2 spoon



12. Urad dhal - 1/2 spoon
    


13. Salt - to taste
    


14. Oil - 8 spoons

METHOD:

1. Dry roast Sea algae,pepper,jeera,corriander seeds,channa dhal,urad dhal,and all whole spices,curry leaves..and grind them into a powder..



2. Heat the pan
   


3. Pour oil...Add onion and saute them for a while
   


4. Sprinkle some salt
   


5. Toss in Ginger Garlic paste and saute till the raw smell disappears
   


6. Now add the diced tomato..
   


7. Cover and cook..till the mixture softens and takes the appearance of a gravy.
   


8. Now add the powdered ingredients..saute for a minute
   


9. Now add the washed chicken and sprinkle a handfull of water..
   


10. Cover and cook..till the gravy thickens..
    


11. Turn off the stove and allow the pan to stay in the stove...
    


12. This makes the oil ooze out making the dish more appealing..
    


13. Transfer the contents to a bowl..
    


14. Toss in some diced cilantro
    


15. Temptalicous..........

CHICKEN KABAB

It was one of those days..that i look forward to..very eagerly..When my Hubby would volunteer to sell beverages during the King william Fair..and i would go around tasting food sold in small Shops Lined all the way in Downtown San antonio....It reminded me of the days when i visited the exhibitions in chennai as a small girl..

They had fabulous food,completely diversified a perfect combination of mexican food, which i just love, English food and what not...Good music and Dance,and Gemstone Jewlery (just Gorgeous), paintings and wood models..I bought one of those cute little wooden plane so my hubby can adorn his desk with.. What more can u ask..??

I looked around for the longest Queue and my eyes spotted the longest queue in the Kabab shop..They had Beautiful shrimp kakab and juicy Chicken Kabab..While i waited patiently ..my eyes were transfixed on the chef doing his job dutifuly..yet profusely sweating from the heat of the hot open open..The recipe seemed simple..He was doing it rite before me and i didnt waste any time but captured the moments..And it was time for me to pick up my chicken Kabab..which was served with a flour tortilla..how Perfect? and a nice idea rite???I just enjoyed every bite of it..

A week passed by..i remmebered the kabab..tried it on my kitchen oven and yea..it did come out great..I would recommend this for any size Party..since its just simple to make and remember to serve it with a warm tortilla..

Here's the link to the fair..if anyone around Texas wants to party next year..

http://www.kwfair.org/

INGREDIENTS:

1. CHICKEN - 1/2 pound



2. Red onion - 1 Diced into big chunks



3. Mushrooms - 1/2 cup (Each diced into 2)



4. Red/Green Bellpepper - 1/2 cup (diced into big chunks)



5. WINE / BEER - 3 Spoons



6. Salt - to Taste



7. Chilli Powder - 1/2 Spoon



8. Pepper Powder - 1/2 Spoon



9. Oil - 3 Spoons



10. Mccormick Seasoning -ALL SPICY



11. Mccormick Lemon Seasoning



12. Mccormick Garlic Seasoning

METHOD:

1. Wash the cut the Chicken into Big Cubes



2. Soak the Skewers in water..



3. Toss in the chicken,Mushroom,Onion, Red/Green Pepper into a bowl ..



4. Add Wine/Beer,Chilli ,pepper powder,salt,lemon season,Garlic Seasoning and mix...



5. Now Thread the chicken,Mushroom,Onion, Red/Green Pepper to the skewers..



6. Place it on the baking tray.



7. Preheat oven to 350 deg..



8. Turn oven settings to broil...



9. Place the tray on the top most row..



10. After 10 mins..turn it over to allow the other side of chicken and vegetables ..and allow it to cook.



11. Remove from Oven and Sprinkle Mccormick Seasoning -ALL SPICY ..



12. U can also drizzle some Hot Sauce and Serve..



13. Go creative and Sprinkle ur favourite Seasoning...



14. If the Seasoning is unavailable...Just Drizzle some Lemon Juice and serve..

KULI PANIYARAM

INGREDIENTS:

1. Dosa batter - 1 Bowl
   
   
2. Onions - 1 Small (diced)
   


3. Green Chillies - 2-3 (chopped finely)



4. Corriander leaves - 1 spoon chopped finely
   


5. Urad Dhal - 1 Spoon
   
   
6. Mustard - 1/4 spoon
   
   
7. Salt - to taste
   


8. Oil - 7 Spoons

METHOD:

1. Heat a pan..Add 3 spoons oil..
   


2. Add mustard..when it splutters..add urad dhal..
   


3. Add the diced Onions.
   
   
4. Saute for 2 mins..Add salt to soften it..
   
   
5. Now transfer the contents of this pan to the bowl containing dosa batter..
   
   
6. The batter consistency..should neither be too thick or too thin..
   
   
7. Heat my favourite paniyaram pan..Drizzle oil in the Slots..
   


8. When its hot..Pour the batter in the slots
   


9. When done turn the other side..Let it cook
   
   


10. Turning can be done by using bamboo skewers..used for making kababs..(if u lost the original one..It gets lost easily..since its tiny)
    



11. Remove when cooked..and serve them with hot coconut chutney..
    



12. I make coconut Till chutney...which goes very well with kuli Paniyaram..
    



13. Enjoy ur snack..

PAYA / LAMB TROTTERS

My love Affair with Paya is quite Hilarious.I thought to myself could anyone eat a lamb's trotter???But later learnt the fact its quite healthy for young kids...

My mom Being a Career Woman , always settled in for anything less complicated..when it comes to cooking..So when i Landed in my hubby's place..i heard my mama raving about idiyappam & paya all the time..I couldn't imagine eating idiyappam with a spicy sauce (Paya)..(Back home it was idiyappam and sugar,coconut)..As i told u earlier we settle for the easier stuff..Making Idiyappam was a tough thing to begin with..

Finaly the D day Arrived and we were in Anjappar Chetinad Restaurant i took my turn in trying Aatu kaal Paya and the flavour and aroma and the exotic taste just made me addicted to it..

Enough story telling here's the recipe...

INGREDIENTS:

1. PAYA - 1/2 Pound


2. Onion - 1 Medium


3. Green Chillies - 2 Grated


4. Ginger - small piece grated


5. Garlic - 4 Flakes grated


6. pepper corns - 1/2 spoon


7. Corriander seeds - 2 spoons


8. Chilli Powder - 1 spoon


9. Patta - small piece


10. Elachi - 1
12. Cardamom - 2


13. Javithri - 1


14. Mint leaf - 1 spoon chopped


15. Corriander leaves - 1 spoon chopped


16. Coconut - 5 spoons


17. Kasakasa - 1 spoon


18. Cashew - 2


19. Salt - to taste


20. Oil - 5 Spoons

METHOD:

1. Chop the onions.


2. U can grate ginger,garlic and green chillies or grind them together


3. Dry roast 6 - 17 and grind them with water into a smooth Paste


4. Pressure cook lamb trotters or Paya with salt ,Ginger garlic paste & turmeric in a cooker for 20 mins on high flame


5. 10 mins on low/medium flame.


6. Heat a pan..add oil..add the diced onions..sprinkle required salt..saute for a minute till it softens..


7. Now add the ginger,garlic and green chillies paste.


8. Saute till the raw smell goes off


9. Now add the ground masala and cover and cook for 10 mins..By this time the paya would have cooked well


10. Now after letting off the steam..open the cooker and transfer the contents of the pan to the cooker and allow it to cook for in medium flame for 5 mins...U can remove the whistle too if u want..


11. After 5 mins..transfer the contents of the cooker to a serving bowl ..



12. Goes well with iddiyappam,Iddli,Dosai or make it a little thicker and serve with rice too.

SWEET PANIYARAM

Back Home..my mom used to make me 5 min Paniyaram, just mixing All purpose flour with sugar , egg and Rava..fried in oil...Voila !!! ..the paniyaram landed in my plate..It didnt even need a paniyaram pan.. But things were entirely different in my inlaws place..even a 5 min paniyaram would take overnight with a lot of effort ..Truely the rewards are amazing and the Paniyaram, simply delicious and i just can't stop with half a dozen...

INGREDIENTS:

1. Idlli Rice - 1 Cup



2. Para Boiled Rice - 1 cup



3. Urad Dhal - 1/2 Cup



4. Toor Dhal - 4 Spoons



5. Salt - little bit..to enhace the sweetness



6. Jaggery - 1 Cup



7. Methi Seeds - 1/4 Spoon

METHOD:

1. Soak Idlli Rice, Paraboiled Rice,Urad dhal,Toor Dhal, Methi Seeds with sufficient water for 4-5 hrs.



2. Grind Idlli Rice, Paraboiled Rice,Urad dhal,Toor Dhal, Methi Seeds in a Grinder..Making sure not to add much water ..



3. Allow it to ferment for 12 hrs..



4. Make a sauce of Jaggery by boiling Jaggery and a cup of water for 20 mins..till its concentrated



5. Mix jaggery Sauce with the batter to make it to a thin consistency (similar to dosa batter)



6. Heat the Panniyaram pan..Drizzle some oil in the holes



7. Now pour the batter in the holes of the pan



8. When its done..turn it over



9. When done...Remove from pan and Serve



10. YUMMALICIOUS....