Chowgra -- Nawabi sabji with six different vegetables

INGREDIENTS:-

Potatoes - 2 ( cut into 3/4" pieces )
Carrots - 2 medium ( cut into 1 1/4" thick slices )
French beans - 12 to 15 ( cut into 1 1/2" pieces )
Cauliflower - 10 to 12 1" sized florets
Brinjals - 2 ( thin, long - cut into half lengthwise and then cut diagonally into 1 1/2" pieces )
Frozen or boiled green peas
Onion - 3 medium - thinly sliced
Ginger paste- 1 teaspoon
Garlic paste - 1 teaspoon
Salt - as per taste
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Yogurt - 1 cup ( whisked till very smooth )

INGREDIENTS for grinding:-

Green cardamoms - 2
Cloves - 4
Bay leaf - 1
Cinnamon - 1/4 " piece
Shah jeera - 1/4 teaspoon


METHOD OF PREPARATION:-

• Heat oil in a kadai. Deep fry potatoes on low medium heat till golden and almost cooked. Remove from oil. Add cauliflower and fry till light golden, for about 2 minutes. Add brinjal and deep fry till they start changing colour. Add the carrots and fry for just a minute to retain their colour. Similarly fry the beans for just a minute. Set everything aside.
• Remove the excess oil from the kadai, leaving about 4 tablespoon oil. Heat the remaining oil and fry onions till golden brown in colour.
• Reduce the heat. Add ginger and garlic and fry for a minute. Add salt, turmeric and red chilli powder. Sprinkle 2-3 tablespoon water and simmer for 2 to 3 minutes for the spices to blend well.
• Keeping the heat to a medium, add the fried vegetables and whisked yogurt. Stir and cook at medium low heat, till the vegetables are fully cooked. Sprinkle a little water while cooking if required.
• Add the ground spices and mix well.
• Serve hot with rotis.

Malabar Chicken Curry

Ingredients

Chicken - 1 kg

(cut into medium sized pieces)

Onion - 3 nos

(grind without water)

Tomato - 2 nos

(grind without water)

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Thick coconut milk - 1/2 cup

Thin coconut milk - 1 cup

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Curry leaves - 1 stalk

Mustard seeds - 1 tsp

Cloves - 3 nos

Salt - As reqd

Oil for frying    

 Method of preparation:-

   

• Heat oil in a pan.
• Splutter mustard seeds.
• Add cloves and curry leaves.
• Add onion and tomato and saute for a few mins.
• When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.
• Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.
• Mix well and stir for few mins.
• Add thin coconut milk.
• Add water as required and salt to taste.
• When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
  

Coconut Burfi

INGREDIENTS;-

Scrapped coconut - 1 full
Sugar - 2 cups
Elaichi powder - 1 tablespoon
Ghee - for greasing the plate

METHOD OF PREPARATION:-

• In a kadai fry the scrapped coconut for 5 minutes.
• Add sugar and mix well.
• Add elaichi powder and fry till it gets thick.
• It needs to come to a sticky consistency.
• Meanwhile grease a plate with ghee and keep it aside
• When the mixture is thick and all moisture is gone, switch off the flame and put the contents in the greased plate and pat it well.
• Allow it to cool for 5 minutes and then take a knife and cut the burfi into the required shape.

Pesarattu- Andhra dish

INGREDIENTS:-

Rice - 2 cups
Green gram - 1 cup
Salt - as per taste
Ginger - 2 " piece
Green chillies -  4
Chopped onion - 1 cup
Chopped coriander leaves - 2 tablespoon
Water - as required for grinding and consistency


METHOD OF PREPARATION:-

• Soak rice and green gram for 6 hours or overnight.
• Grind the soaked rice and green gram along with ginger and green chillies by adding water to get a smooth dosa batter.
• Bring it to the required consistency by adding water and salt.
• Heat a nonstick tava and pour a spoon full of the dosa batter over it.
• Sprinkle chopped onions and coriander leaves over the dosa.
• Add 1 tablespoon of oil over the dosa and on the sides.
• Fry till it becomes brown and remove from flame.
• Serve hot with coconut chutney.

Onion Chicken

INGREDIENTS:-

Chicken - 2 Kg (cleaned and cut into pieces)
Onions - 4
Green chillies - 5
Red chillies -5
Ginger - 40 gm
Cardamoms - 8
Cinnamon - 1 stick
Cloves - 5
Tomatoes - 6 (blanched and chopped)
Coriander powder - 1 1/2 tablespoon
Turmeric powder - 1 teaspoon
Cumin powder - 3 teaspoon
Red chilly powder - 2 teaspoon
Aniseed -  2 teaspoon (coarsely pounded)
Ghee - 2 tablespoon
Oil - 4 tablespoon
Curry leaves - 2 springs
 Water - 400ml
Salt - as per taste
Onions - 4 (sliced and fried till brown)

METHOD OF PREPARATION:-

• Wash and clean the chicken and cut into pieces of required size.
• Grind together onions, green chillies, red chillies, ginger, cardamoms, cloves and Cinnamon with 250ml of water until it becomes a smooth paste.
• Mix the other spice powders with the blended mixture to form as paste.
• Heat oil and ghee in a pan. Fry the aniseed and curry leaves till fragrant.
• Add the above prepared paste and stir fry over gentle heat until fragrant and oil oozes out.
• Add the tomatoes and saute till gravy is thick
• Add the chicken pieces and water. Stir to coat the chicken with the curry paste.
• Cook over medium heat, covered, stirring occasionally until chicken is tender.
• When gravy is almost thick add in the fried onion slices and cook for about 5 minutes.

Kodubale

INGREDIENTS:-

Rice flour – 2 cups

Maida – 1/2 cup

Wheat flour – 1/2 cup

Pottukadalai (Fried Channa)- 1/2 cup

Dessicated dry coconut (Kopra) – 1/2 cup

Ghee – 1 table spoon

Hing – 1/4 teaspoon

Salt - as per taste

Chilly powder – 1 teaspoon

Oil –  for deep frying

 

METHOD OF PREPARATION:-

• Grind the pottukadalai and kopra to a fine powder.
• Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
• In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
• Add ghee, salt, hing chilly powder and water and knead to a thick dough.
• Heat oil in a kadai on a medium flame.
• Take a little dough and shape into rings (Thickness of a pencil)
• Fry a few rings at a time on low to medium flame, stirring occasionally.
• When the sound subsides, drain and take out on a kitchen paper.
• Store in air tight containers.

The oil should be on medium heat while dropping the rings and reduced to low till it gets cooked

 

Rava Dosa

INGREDIENTS:-

Semolina/Sooji  - 2 cups
Rice flour - 1 cup
Buttermilk - 2 cups
Chopped onion - 1 big
Chopped green chillies - 3
Chopped curry leaves - 1 tablespoon
Chopped coriander leaves - 2 tablespoon
Scrapped coconut - 1/4 cup
Asafoetida - a pinch
Salt - as per taste
Sodium-bi-carbonate - 1/4 tablespoon
Oil - for frying

METHOD OF PREPARATION:-

• Mix semolina, rice flour, green chillies, onion, curry leaves, coriander leaves, asafoetida, sodium-bi-carbonate and salt in a vessel.
• Add buttermilk to the above mixture and make a batter of medium consistency.
• Add scrapped coconut to the batter and leave for at least 1 hour.
• Grease a non-stick tava with oil. Pour a large spoon of the batter over it.
• pour 1 tablespoon of oil on and around the dosa.
• Cook till it gets crisp and golden colour.
• Roll it in a cylindrical shape and remove it from the flame.
• Serve it hot with coconut or mint chutney.