Prawn Vadai/ Era Vadai( Prawn Fritters).

Ingredients

Prawns/Eral-500gms

Bengal Gram/ Kadalai Paruppu/ Split chick peas-3/4cup

Onion medium finely sliced-1

Ginger and Garlic paste-1tsp

Red chilly powder-1tsp

Turmeric powder-1tsp

Baking soda-1/4tsp

Curry leaves-few( roughly chopped)

Salt to taste

Oil required

Grind the following ingredients to smooth paste( Ground masala paste)

Ginger-1/2inch

Garlic-5 cloves

Whole dry red chilles-6

Sombu/ Fennel seeds-1 1/2tbsp

Method

Wash and soak the bengal gram for 1 hour and grind it coarsely. 

In a small sauce pan add prawns, 1 tsp ginger and garlic paste, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt and few tbsps water. Cook the prawns for 3 mins, remove from heat and set aside to cool. When prawns reach room temperature chop the prawns coarsely. 

In a medium bowl add coarsely ground bengal gram, finely sliced onions, chopped curry leaves, coarsely chopped prawns, ground masala paste, turmeric powder, baking soda, required salt and 2tsp of oil. 

Mix well so the bengal gram, prawn and onion mixture is well blended. 

Heat enough oil in a pan to deep fry. When the oil is hot, divide the prawn vada mixture into equal sized balls.

Flatten each ball between the palm and slide it into the hot oil, you can add maximum of five vadas at a time, depending on the size of the pan. Cook the vadai on medium heat until golden brown in color( Prawn vadai has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot.

Chicken Curry with Peas and Large green chilly

Ingredients

Chicken-750gms

Onion large( chopped)-1

Tomato large( chopped)-1

Green peas- 1/4cup

Large green chilli/ Anaheim Pepper( remove seeds and chopped)-2

Coriander seeds-2tbps

Cumin seeds-1tbsp

Pepper corns-1tsp

Whole red chilles-5

Ginger and Garlic paste-2tbsp

Salt to taste

Oil required

Curry leaves-few

Coriander leaves-few

Method

Roast and grind together coriander seeds, cumin seeds, pepper corns and red chilles to fine powder. 

Heat oil in a pan, when hot add the onions and curry leaves, fry till onions turn brown, next add the ginger and garlic paste and fry till the raw smell leaves. Now add the ground spices and fry for few more minutes. Add the chicken pieces and saute till chicken turns white. Next add the large green chilles, peas and tomatoes and cook till tomatoes are cooked and mashed. Season with salt, add 1/4 cup water and mix well. Cook until chicken is tender and thick gravy remains. Garnish with coriander leaves and serve hot with roti or steamed rice.

Three Pepper and Cheese Quesadilla

Ingredients

Flour Tortillas( medium size)-8

Green Bell pepper/ Green Capsicum( chopped)-1/3cup

Red Bell pepper/ Red Capsicum( chopped)-1/3cup

Yellow Bell pepper/ Yellow Capsicum( chopped)-1/3cup

Mexican Cheese Blend( shredded)-2cups

Green chillies( thinly sliced)-3( optional)

Salt to sprinkle

Method

In a non stick pan add 1 tbsp oil and slightly saute green pepper, red pepper, yellow pepper and green chilles for 1 minute. Sprinkle little salt over the bell pepper mixture, set aside and allow to cool. Half cook the tortillas on hot griddle and set aside. Take each tortilla, on half side spread about 2 to 3 tbsps of pepper mixture and top with required cheese( more the cheese, more the taste). Fold the other half of tortilla covering the cheese and pepper mixture. Once again cook the filled tortillas on hot griddle until the cheese completely melts and tortillas are slightly crisp. Serve hot.( You can also fill the tortillas with cooked and shredded chicken).

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Pa Jun (Korean Crispy Pancakes)

Pa Jun

This is an authentic Korean appetizer made with flour, scallions and celery.

Ingredients

All purpose flour/ Maida-2cups

Egg( slightly beaten)-1

Oil-2tbsp

Celery( chopped)-1/2cup

Scallions( green part chopped 2" lengthwise)-1 bunch

Salt to taste

Water required

Oil for cooking

Dipping sauce ingredients

Soy sauce-1/4cup

Rice wine vinegar-1/4cup

Chilli and Garlic sauce-4tbsp

Sesame oil-2tbsp

Korean Scallion Pancakes

Method

First in a medium size bowl mix all the dipping sauce ingredients and set aside.

Next in a large bowl add flour, beaten egg, 2tbsps oil, chopped celery, chopped scallions, required salt and water. Mix well into a smooth and thin batter. Heat 2 tbsp oil in a non stick pan, when hot add 1 to 2 scoops of batter. Swirl the pan so that the batter is well spread for thin pancakes. Cook each side of the pancakes for about 4 to 5 mins or until the pancakes are golden and crisp. Serve hot with the prepared Dipping sauce.

Kumbakonam Special Kadappa( Moong dal Curry)

Ingredients

Moong dal (washed and drained)-1/2cup

Onion medium (chopped)-1

Tomato small (chopped)-1

Green chillies (slit)-2

Garlic cloves (sliced)-3

Carrot( diced)-1/2cup

Potato( diced)-1/2cup

Chilli powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Grind together

Coconut scrapings-1/4cup

Ginger root-1"

For tempering

Cinnamon stick-1”

Cloves-2

Cardamom-1

Method

Pressure cook moongdal with onion, tomato, green chillies, garlic, carrot, potato, chilli powder, turmeric and water. Heat oil in a pan when hot add cinnamon, cloves and cardamom, when the aroma leaves. Add the cooked moong dal mixture, ground coconut paste and season with salt. Allow the gravy to boil for 5 mins. Serve hot with idly and dosa.

Vegetable Semiya( Vermicelli) Biryani

Ingredients

Roasted Semiya( Vermicelli)-250gms

Carrot( chopped)-1/4cup

Beans( chopped)-1/4cup

Fresh green peas-1/4cup

Sliced mushrooms-1packet

Onion large( sliced)-1

Tomato lerge( chopped)-1

Green chilli( slit)-3

Ginger and Garlic paste-1tbsp

Corriander leaves-1cup

Mint leaves-1cup

Red chilli powder-1tsp

Turmeric powder-1/4tsp

Coconut milk( thick)-1cup

Salt to taste

For tempering

Cinnamon-2"

Cloves-4

Cardamon-2

Bay leaf-2

Oil required

Method 

Heat oil in pan, when hot add the tempering ingredients and fry for few seconds until the aroma of whole spices rise. Now add the chopped onions and fry until onion turns pink, next add the green chilli, carrots, beans and freah peas and fry for few more mins. Now add the ginger and garlic paste and fry till the raw smell leaves. Add the mushrooms, mint leaves, corriander leaves, tomatoes and fry till tomatoes are mashed. Now season the vegetable mixture with red chilli powder, turmeric powder and salt. Reduce the heat and add the thick coconut milk to the vegetables. Based on the amount of vegetable gravy measure and add water for the semiya( vermicelli). Bring the gravy to boil, check the seasoning and add the roasted semiya( vermicelli). Stir well and cover the pan with a lid, cook on reduced heat until the semiya and vegetables are well cooked and tender. Serve hot with raita of your choice.

Paneer Kothu Parotta

Ingredients

Parotta cooked( tear into pieces)-5

Paneer( grated)-2cups

Onion large( minced)-1

Tomato large( minced)-1

Ginger and Garlic paste-2tsp

Red chilli powder-2tsp

Turmeric powder-1/4tsp

Salt to taste

Cinnamon-1"

Cloves-4

Curry leaves-few

Vegetarian Chalna-1cup<--Click here for recipe

Method 

Heat oil in a pan when hot add the cinnamon and cloves. Fry the whole spices for a min until the aroma rises. Add the minced onion and fry for few mins, next add the ginger and garlic paste and fry until the raw smell leaves. Now add the minced tomatoes and fry until tomatoes are mashed. Add the grated paneer and stir fry for few seconds. Add the red chilli powder, turmeric powder and salt and stir fry for few more seconds. Add the curry leaves and vegetarian chalna, bring the mixture to boil and add the parotta pieces. Stir fry and cook on reduced heat until the parotta is dry and crisp. Serve hot.

Kongunadu Style Chicken Biryani( with Jeera Samba Rice).

Ingredients

Chicken pieces-1kg

Jeera Samba rice-500gms

Onion( chopped)-1/4kg

Tomatoes( chopped)-1/4kg

Green chillis( slit)-6

Fresh Mint leaves- 2cups

Fresh Corriander leaves- 1cup

Oil required

For marination

Thick curd-5tbsp

Ginger and Garlic paste-3tbsp

Red chilli powder-1 1/2tsp

Sombu( Fennel)-powder-3tsp

Turmeric powder-1/2tsp

Salt required

For Tempering

Cloves-6

Cinnamon-3"

Green cardamon-3

Javitri-1

Star Anise-1

Bay leaf-3

To serve along with biryani

Hard Boiled eggs( shelled)-6

Method

Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.

Vegetarian Chalna

Ingredients: 

Mixed Vegetables( chopped)-2cups( like beans, carrots, peas, potatoes, cauliflower etc).

Onion large( chopped)-1

Curry leaves- few

Tomato large( chopped)-1

Ginger and Garlic paste-1tbsp

Red chilli powder-1tsp

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Grind to smooth paste

Fresh coconut shredded-1/4cup

Sombu/ Fennel seeds-1tbsp

Black Pepper-2tsp

For tempering

Cinnamon-1"

Cloves-4

Green cardamon-2

Oil required

Method

Heat oil in a kadai, when hot add the tempering ingredients and fry till the aroma of the whole spices rise. Now add the chopped onion and curry leaves and fry for few mins until onion turns transparent. Add the ginger and garlic paste and fry until the raw smell leaves. Next add the chopped mixed vegetables and stir fry for 5 mins. Now add the tomatoes and fry till the tomatoes are mashed. Season the vegetables with red chilli powder, cumin powder, turmeric powder and salt. Add enough water to the vegetables and bring the mixture to boil. When gravy boils add the ground coconut paste. Reduce the heat and cook the chalna on low heat until the gravy thickens. Serve hot Vegetarian chalna with Biryani, Parotta or Chappati.

Rava Upma/ Sooji Upma

Ingredients

Rava/ Semolina-1cup

Onion medium (sliced)-1

Green chilli( broken)-3

Urad dal-2tsp

Channa dal-2tsp

Mustard seeds-1tsp

Curry leaves- few

Oil required

Salt to taste

Water-2cups

Method

Boil two cups of water in a pan along with required salt for upma.

Heat oil in a pan, when hot add the mustard seeds and allow to crackle. Add the channa dal and urad dal to the pan and fry until they turn golden brown. Next add the chopped onions, green chilli and curry leaves and fry the onions until they turn pink, now reduce the heat and add the rava, stir fry the rava for few mins. Now add the boiling water to the rava mixture( be careful and stay little away from the pan as the rava mixture will splutter around). Give a good stir and cook rava upma on reduce heat for few mins. Serve hot with chutney of your choice.

Indo-Chinese Vegetable Fried Rice.

Ingredients

Basmati Rice (cooked)-2cups

Carrot (finely chopped)-1/4cup

Beans (finely chopped)-1/4cup

Garlic cloves (chopped)-2

Soy sauce-1/2tsp

Maggi seasoning/ Vegetable Bouillon Cube-1( Optional)

Pepper and Salt to taste

Method

Heat oil in a wok; add garlic, carrot, and beans. Stir fry for a minute. Add the cooked rice. Add soy sauce, veg bouillon cube and season with salt and pepper. Serve hot with Gobi Manchurian, Hot and Sour vegetables, etc.

Chicken Chukka

Ingredients

Chicken( cut into small pieces)-300gms

Onion small( chopped)-1

Garlic cloves( thinly sliced)-8

Ginger and Garlic paste-1tbsp

Whole red chilli-8

Curry leaves-few

Red chilli powder-2tsp(+/-)

Turmeric powder-1/4tsp

Aniseed/ Sombu powder-2tsp

Salt to taste

Oil required

Method

Heat oil in a kadai, when hot add the sliced garlic and whole red chillies, saute for a minute and add the onions and curry leaves. Fry the onions till it turns brown, now add the ginger and garlic paste and fry till raw smell leaves. Next add the chicken pieces and saute till the meat turns white. Now add the red chilli powder, turmeric powder, sombu powder, salt and 1/4 cup water. Give a stir, cover the kadai with a tight lid and reduce the flame and cook the chicken for 15 to 20 mins until the meat is fully cooked and tender. When the water is fully absorbed increase the heat and cook the chicken till dry and crisp. Garnish with coriander leaves and serve hot with steamed rice, sambar.

Chicken Tikka Masala

Ingredients 

Chicken Tikka Pieces-10( Click Here for Chicken Tikka recipe)

Basic Tomato Gravy-1cup( Click Here for Basic Tomato Gravy recipe)

Onions- 1 nos( Fry till golden brown and grind to smooth paste)

Ginger and Garlic paste-1/2tsp

Kashmiri red chilli powder-1 1/2tsp(+/-)

Coriander powder-1tsp

Garam masala-1tsp

Kasuri methi( crushed)-1tsp

Heavy cream-1/2cup

Butter-3tbsp

Salt to taste

Orange food color-few drops(optional)

Coriander leaves to garnish.

Method

In a sauce pan add the basic tomato gravy to this add fried onion paste, ginger and garlic paste, kashmiri red chilli powder, coriander powder, garam masala, kasuri methi and salt, mix well. Place the pan on medium heat and cook for 3 mins stirring constantly. Next add the prepared chicken tikka pieces. And cook for another 2 mins, now add the heavy cream and melted butter. Increase heat cook for another 1 min and remove from heat. Garnish with coriander leaves and serve hot with Naan or Rice.

Basic Tomato Gravy/ Sauce( Base for all types of gravies and curries).

In hotels and restaurants they make this basic tomato gravy in batches and store for few days. This tomato gravy is the base for all the gravies and curries you order at an restaurant. For example if you order for paneer butter masala, this gravy is used as base, to this they add the other ingredients like panner, kasuri methi, butter and heavy cream. With this basic gravy you can prepare as many gravies and curries as Channa Masala, Paneer Butter Masala, Peas Masala, Chicken tikka Masala, Lamb Curries etc.

Ingredients

Tomatoes Large-10

Garlic cloves-15

Ginger piece-3"( Chopped)

Black pepper corns-1tsp

Cumin seeds-3tsp

Dried Bay leaves-5

Green Cardamoms-6

Cloves-6

Method

Boil the tomatoes in hot water for 3 mins or microwave tomatoes for 1 minute. Peel off the tomatoes skin and chop them. Add the chopped tomatoes, ginger, garlic and whole spices and 5 cups of water in a pan. Cook the mixture on medium heat till tomatoes are tender and cooked. Cool the tomato mixture, remove the whole spices and puree in blender till smooth consistency.