Noodles Pakora( Noodles Fritters)

Ingredients

Plain noodles Veg or Egg-1/2 packet( Cooked and drained)

Onion medium thinly sliced-1

Green Chilly( minced or pounded)-3

Ginger( minced or pounded)-1"

Garlic cloves( minced or pounded)-4

Curry leaves-few

Coriander leaves-2tbsp

Besan flour/ Chickpea flour/ Kadalamavu-1/4cup

Rice flour/ Arisimavu-1/4cup

Baking soda-1/2tsp 

Red chilly powder-2tsp( +/- according to taste)

Turmeric powder-1/2tsp

Salt to taste

Water required

Oil to deep fry

Method

In a deep bowl mix in the sliced onion, curry leaves, coriander leaves, pounded green chilly, ginger and garlic. To this add the rice flour, besan flour, baking soda, red chilly powder, turmeric powder and salt. Mix them well, now add the plain noodles and mix till the ingredients are well bound( if required sprinkle little water). Note that the pakoda batter should be thick, you should be able to pick with your hand. Now heat oil in a deep frying pan or use a deep fryer. When the oil is hot, pick small amounts of batter and drop it into the oil. Fry the pakodas till golden brown, drain and place on a paper towel. Serve hot with tomato sauce or chutney of your choice. 

You can also use thin spaghetti or instant noodles for making this pakora. If instant noodles is used cook the noodles along with taste maker with less amount of water, than the amount mentioned in the pack and do not drain the instant noodles. 

Andhra Style Aratikaaya( Plantain) Vepudu.

Ingredients

Vazhakkai/ Aratikaaya/ Plantain-1( peeled and cubed)

Ginger and Garlic paste-2tsp

Kashmiri Chilli powder-2tsp

Turmeric powder-1/2tsp

Coriander powder-1/2tsp

Onion medium chopped-1

Green chilli slit-2

Curry leaves few

Salt to taste

Oil-2tbsp

Method

In a medium bowl mix ginger and garlic paste, kashmiri chilli powder, coriander powder, turmeric powder and salt. To this paste add the cubed plantain, mix well and allow to marinade for 15mins. Heat oil in a pan, when oil is hot add the chopped onions, slit green chilli and curry leaves, stir fry till onion turns transparent. Now add the marinated plantain to the onions and stir fry for few more seconds. Sprinkle little water, mix well, check the seasoning and cover the pan with a lid. Cook on medium flame till the plantain is cooked and dry. Serve hot with Sambhar or Curd rice.

For Non-vegetarian version of this recipe use Chicken pieces instead of Raw Banana and increase the seasoning accordingly. It is called as Kodi Vepudu.

Tandoori Mushroom Masala

Ingredients

Button mushroom sliced-1pack

Capsicum medium diced-1

Ginger and Garlic paste-1tsp

Thick curd-1tbsp

Tandoori masala-2tbsp

Kasoori methi( soaked in 1tsp warm water)-1tsp

Salt to taste

Oil-2tsp

Method

In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti. 

Chettinad Mutton( Lamb) Biryani.

Oops i missed my blog's first Birthday. I was in India and out of blogging for 3 months, it was painful when i realized i missed my blog's first anniversary. Anyway belated wishes to my blog and hope to have grand celebration for its 2nd anniversary.

Mutton Biryani Recipe with Seeraga Samba or Zeera Samba or Jeera Samba rice. I prefer making biryani with Seeraga Samba rice than Basmathi( many times basmathi rice ditched me by either becoming too soft and messy or rough without enough water). Seeraga Samba rice is more comfortable, it has more flavor and

tastes as good as basmathi rice.

Ingredients for Mutton Biryani  

Mutton Chunks with bone-1/2kg

Seeraga Samba rice-1/2kg

Onion medium sliced-4

Tomatoes medium chopped-3

Mint leaves( washed and cleaned)-1bunch

Corriander leaves( washed and cleaned)-1/4bunch

Thick Curd/ Yoghurt-2tbsp

Turmeric powder-1tsp

Salt to taste

Oil-6tbsp

For Grinding- grind the following to smooth paste

Green chilli medium-10 to 12

Ginger piece-1"inch

Garlic cloves-8

For tempering

Cloves-5

Green cardamom-3 to 4

Cinnamon stick-1"inch

Bay leaf-2

Star anise/ Annasi poo-1( optional)

Javitri/ Mace/ Jathipoo-1( optional)

Method

Heat oil in a pressure cooker. When oil is hot add the tempering ingredients, when the aroma of spices rise add the sliced onions and fry till light brown. Now add the ground (green chilli, ginger and garlic) paste and fry till the raw smell leaves. Now add the cleaned and washed mutton chuncks and give a good stir for 2 mins. Add the mint leaves, chopped tomatoes and thick curd and stir till the tomatoes are mashed. Add turmeric powder, required salt and cup of water. Cover the cooker with lid and pressure cook mutton for 15 mins. When the mutton is 3/4th  done add enough water for the rice to the mutton mixture and bring the mutton mixture to boil. Add the washed seeraga samba rice, coriander leaves and check the seasoning. Once again cover the cooker with lid and cook the rice along with mutton mixture for 10 mins or until the rice is well done. Serve hot Mutton Biryani with Onion Raita or Brinjal curry or Non-veg Curry of your choice.

Fried Idli( Healthy Oven Baked Idli).

Ingredients

Leftover Idli-6( either cubed or cut into strips)

Red chilly powder-1tsp

Garam masala-1/2tsp

Salt to taste

Oil-2tsp

Water-2tsp

Lemon juice-few drops

Corriander leaves to garnish

Method

Make a smooth paste out of red chilly powder, garam masala, salt, oil and water. Add the paste to the idli and mix well. Arrange idlis on a baking tray. Pre heat oven to 350° fahrenheit. Bake the idlis for 20 mins or until crisp. When done, place the idli on serving plate, squeeze lemon juice on top and garnish with corriander leaves.  Serve with Tomato ketchup or Chutney of your choice.