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Shahi Paneer

BY MULLAI, ON NOVEMBER 20TH, 2007 2:48 PM, ADD TO FAVORITES

Description

Paneer cooked in rich yogurt based tomato onion gravy. This recipe can be cookedin two ways.. First being the royal way, sauteing everything in ghee, adding cream,

garnishing with dry fruits and nuts … fully loaded with fat, "Shahi" literally meaning made tosuit the royal table. Second being the humble low fat home style version. Here's my style of 

spicy Shahi Paneer and let you guys and gals to decide the category.

Ingredients-1

3 nos Onion (chopped)

4 nos Tomato (chopped)

2 clove Garlic

½ inch Ginger2 pinch Shah jeera

1 no Cardamom

2 nos Cloves

¼ inch Cinnamon stick

1 no Mace/jathipoo(just one petal)

1 pinch Nutmeg powder(grated from whole nutmeg)

1 tsp Black pepper corns

1 no Green chili

Ingredients-2

1 cup Yogurt / curd (preferably thick)

4 nos Almonds or cashews

Ingredients-3

1 cup Paneer (cubed)

¼ tsp Cumin seeds

¼ tsp Turmeric powder

½ tsp Kashmiri red chili powder

¼ tsp Coriander /dhania powder

½ tsp Salt (or to taste)

4 tbsp Oil4 stks Coriander leaves (chopped for garnishing)

½ cup Milk

Soak almonds in warm water for 15 minutes and then peel the skin off. Grind it with yogurtto make a thick sauce and keep aside.

Paneer cubes can be either shallow fried in little ghee but its optional, you can also addthem directly to the gravy.

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Heat 2 tbsp oil in a pan and fry the onions till golden. Add chopped tomatoes and cook foranother 5 minutes and switch off.

Grind this sauteed onion and tomato along with green chili, cinnamon, cardamom, cloves,shah jeera, mace, nutmeg, black peppercorn, ginger and garlic to make a thick paste.

Now heat the remaining 2 tbsp oil, splutter cumin seeds and add the ground paste along

with turmeric, kashmiri chili powder and coriander powder. Fry everything over mediumflame for 10 minutes. The oil should separate by this time and its all ready for the next

step.

Add the yogurt almond sauce to this and cook for another 5 minutes.

Now add salt, fried paneer pieces and milk.

Simmer for few minutes over low flame and garnish with coriander leaves.

Serve hot with naan or paratha.

Follow same for chicken tikka masala. For tikkas follow

6 nos Chicken tenders½ cup Yogurt (plain)

¼ tsp Ginger garlic paste

1 pinch Orange red food colour

1 tsp Lemon juice

¼ tsp Turmeric powder (for marinating)

¼ tsp Kashmiri red chili powder (for marinating)

1 tsp Coriander /dhania powder (for marinating)

¼ tsp Salt

Side Gravy for Biryani

BY MULLAI, ON JUNE 13TH, 2011 9:29 AM, ADD TO FAVORITES

 

Description:

Most restaurants serve a free side gravy as accompaniment forbiryani which taste ridiculously amazing.. We usually get these in small portions packed intiny cartons and enjoy licking every last bit of it. I was trying to replicate something similar

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and ended up with this recipe which I can guarantee restaurant quality. This gravied curryshared here is all -purpose, can be made with or without meat, goes very well with anykind of biryani / pulao / paratha / idli / dosai or even with plain basmati rice. My version

shared here is very very spicy, you can literally feel your tastebuds jerking!!

Restaurant Style Gravy / Chalna / Salna / Side Gravy / Biryani Side / Saagu / chaaru /Gravied curry

 

Ingredients- 1

2 nos Dry red chili

1 tbsp Corainder seeds

1/2 tsp Cumin seeds

1 tsp Black peppercorns

1/2 tsp Fennel seeds

1/2 ” inch Cinnamon stick

2 nos Cloves1 no Green cardamom

1 petal Star anise

 

Ingredients-2

15 nos Small onion

2 nos Green Chili

5 cloves Garlic

1 inch Ginger

 

Ingredients-3

2 nos Bay leaves

1/2 tsp kasuri methi (Dry fenugreek leaves)

1 tsp Kashmiri Chili powder

1 tsp Coriander powder

1/4 tsp Turmeric powder

5 nos Curry leaves

2 tbsp Coriander leaves (chopped)

3 tbsp Oil

2 nos Tomato

1 tsp Fresh ground coconut paste

1 1/2 tsp salt

1/2 cup Water (only if necessary)

Instruction:First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine

powder. (Dry roasting is not required)

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Second step is to finely mince all the wet ingredients. This is really the key…. make sure youmince the onion, green chili ginger and garlic. If that’s a hard task then put them in themixie along with ground spice powder and just use the pulse setting twice. (Do not add

water, just run the mixie to mince them)

Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, thenadd the ground paste and keep frying over medium flame for about 1o minutes. You have

fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chilipowder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will

look slightly watery at this stage.

Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you areready to add any kind of meat or veggie.

Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy.

Non- Veg options: Bony parts of Chicken or Mutton, Prawn/Shrimp, Boiled Eggs.

After adding any one of the options above make sure you include little water to cook themthoroughly

Last part is to add the teaspoon of ground coconut paste which gives good consistency.Simmer for few minutes and garnish with finely chopped coriander leaves.

Gravy consistency can be either adjusted with water or coconut paste.

1. For thick dark brown gravy – No coconut paste. Just add 1/4 cup water and simmer.

2. For light brown gravy – 1 tsp of coconut paste + 1/2 cup water.

3. For thin yellowish gravy – 4 tbsp coconut paste + 1 cup of water.

Chilli Chicken (Restaurant Style)

BY MULLAI , ON JULY 29TH, 2010 12:55 PM, ADD TO FAVORITES

Description

No introduction needed for this item, just gather the ingredients, grab your potsand pans and start cooking……….. enjoy the feast !!

Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chilichicken / Restaurant Chili Chicken / Appetizer / சக்கன் / சல்ல சக்கன் / Indo- Chinese

Ingredients-1

8 nos Chicken tenders (look for details in the additional notes)

4 tbsp Maida / all purpose flour

2 tbsp Corn starch / corn flour

1½ tsp Salt (for mixing)

¾ tsp Ginger garlic paste

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Ingredients-1

1 pinch Ajinomoto(for mixing)

1 tsp Dark soy sauce

2 tsp Vinegar

1 tsp Green chillies (finely minced) (optional) (look in additional notes)

3 cup Oil (for deep frying)Ingredients-2

3 nos Onion

2 no Green capsicum / bell pepper

4 no Green chillies (long)

1 tsp Ginger garlic paste (for sauteing)

1 tbsp Dark soy sauce ( for gravy)

2 tbsp Tomato ketchup

2 tsp Red chili sauce (for sauteing)

½ tsp Sugar

1 tsp Salt (or as per taste)

1 pinch Ajinomotto(for sauteing)

2 tbsp Oil

1 tsp Cornstarch (for mixing in water)

¼ cup Water

1 stks Green onions for garnishing

1 no Green chili for decoration

InstructionsWash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy

sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces

and mix well. Make a tight batter, water from the chicken should be enough for mixing, addwater only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using apaper towel and keep the fried pieces aside.

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Meanwhile slit open those long green chillies, roughly chop the onion and green peppers(about size of a nickel) and make a paste of ginger garlic.

Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chillisauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and gingergarlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice orserve it as an appetizer.

Garnish with slit green chillies and green onions.

If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarchwith water, let it combine well to make a thin solution. Add this to the prepared chilli

chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will looklike this, now who’s ready to eat???

NotesChicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a

pound roughly.

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Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy.This is purely optional.

Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies.I like the later.

Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.

Why dark soy sauce?? This gives good colour and body to the dish.

Yield: If it makes to the table, it will feed 4 lucky adults.

Thursday, November 10, 2011

Mutton Kuzhambhu 

Ingredients

Mutton - 1/2 kgTurmeric - 1/4 sp

Cinnamon (1 inch piece) - 1

Cardomom - 1

Cloves - 3

Red chillies - 4

Cumin (Jeera) - 1/2 sp

Fennel (Perunjeeragam) - 1/2 sp

Whole peppercorns - 1sp

Coconut (cut to small bits) - 6 sp

Coriander powder - 1 sp

Poppy seeds (Kus kus) - 1/2 sp (soaked in warm water)

Ginger - 1 inch piece

Garlic - 7 pods

Gingelly oil - 4 sp

Mustard & Urad dhal - 1/4 sp

Curry leaves - 10 Nos.

Coriander leaves - 5 strings (chopped)

Big onion - 1/2

Tomato - 1

Potato - 2 / 3 (skin peeled & cut)

Red chilli powder - 1/4 sp (optional)

Salt - To taste

Coriander leaves - To Garnish

Method

1. Chop the mutton into bite - sized pieces and clean well with water (4 - 5 times).

2. Add the mutton pieces to a pressure cooker with turmeric, salt and water to cover the muttonpieces. Pressure cook for 5 - 10 whistles in a low - medium heat.

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3. Place a frying pan on a low - medium heat. Add cinnamon, cardomom, cloves, red chillies,

cumin, fennel, peppercorns all at the same time & dry roast till they change color and a nicearoma starts coming out of it. Keep them aside in a bowl.

4. Similarly, dry roast the coconut pieces (can use coconut gratings also) till the aroma of thecoconut starts coming. Add this to the bowl.

5. Turn off the heat and add the coriander powder to the frying pan & roast for 2 min w/o burningit. Keep aside.

6. Grind the dry roast items of step 3 & step 4 along with the soaked poppy seeds, adding a littlewater in a mixer / blender.

7. Gring ginger & garlic to make a fine paste.

8. Peel the skin of potatoes, cut into big bite sized pieces and put them in a bowl of water.

9. In a pan in a medium heat , add gingelly oil.

10.When oil is hot, add mustard, urad dhal, curry leaves, coriander leaves and onion, one after

the other.

11. When the onion turns transparent, add chopped tomatoes.

12. When tomatoes turn mushy, add ginger garlic paste & fry till the raw smell goes off.13. Now, add the potato pieces and fry for 2 min.

14.Add the grind masala (from step 5), the coriander powder & the red chilli powder (optional).

15. Add the cooked mutton pieces along the water.

16. Add salt to taste & water, if necessary.

17. Let this simmer to the required consistency.

18. Garnish with coriander leaves.

19.Serve with white rice, idly, dosa, chappati and parotta.

Brinjal Chops (Bhai’s Style)

BY MULLAI, ON FEBRUARY 16TH, 2010 1:05 PM, ADD TO FAVORITES

Description

Brinjal Chops is just another fancy name for ” Stuffed Brinjal curry /Ennai kathrikkai”, thisrecipe has been already shared by me but this version is slightly different and its close tothe one served with biryani by catering agencies. My recipe shared here is something whichI learned from a Muslim bhai who caters biryani for special occasion’s and its typical tamizhMuslim style. They prepare these with black sesame seeds, never add any garam masala

and brinjal’s don’t get be stuffed, instead they are chopped lengthwise and literally float insesame oil.

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Ennai Kathrikkai / Yennai kathrikkai Kuzhambu / Brinjal Curry / Pakki style / Muslim StyleBrinjal Curry / Bai Style / Muslim Bhai Style Yenna Kathrikkai / Eggplant / Brinjal Kotsu /

Gothsu / Brinjal Gravy / Sesame Brinjal Gravy / Nalennai Kuzhambu / Nallennai

Ingredients

3 tsp Black sesame seeds

10 nos Roasted peanuts1 tsp Black peppercorns

1 tsp Cumin seeds

10 nos Fresh curry leaves

½ tsp Mustard seeds

3 tsp Red chili powder

¼ tsp Turmeric powder

¼ tsp Asafoetida powder

2 MarbleSz Tamarind

6 nos Brinjal (purple indian variety)

1½ tsp Salt(or to taste)

¼ cup Sesame oil (nalennai)

InstructionsMust have: Gingelly oil / Nalennai / Sesame oil, Indian variety purple brinjal, Black sesame

seeds and lots of fresh curry leaves.

Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan.Patially crush the black peppercorns. oak the tamarind in 1/2 cup water and squeeze the

 juice. In a frying pan, first toast the black sesame seeds over low medium flame. You maynever know… whether is toasted or not by looking at it. So fry for about 3 to 4 minutes oruntil you can smell the toasty aroma of the seeds. Remove and keep aside. If using raw

peanuts… either microwave for 1 minute to toast or put in the frying pan and fry until the

colour changes to light brown. Both toasted item should cool completely. Now grind both of them to make a fine powder.

In a frying pan, heat about 4 tbsp of sesame oil, splutter mustard seeds first, followed bycumin seeds and black peppercorns. The add about 5 fresh curry leaves followed by

asafoetida powder. Now bring the flame to sim, chop the brinjals lengthwise and add to thespices. Fry to coat oil on all sides. Cover with a lid and cook for 5 minutes. The brinjalsshould be soft enough at this stage, add the ground spice powder along with turmeric

powder, red chili powder and salt. Add remaining oil, tamarind pulp with water and set theflame to medium. Keep sauteing till the oil separates and gravy thicken. It should look darkbrown, brinjals should be perfectly mushy.. oozing out oil. Now garnish with remaining fresh

curry leaves and serve hot with biryani, boiled egg and onion raita. Feast on!!

NotesYield: Serves 3 to 4 adults.

Your help appreciated : Help SpiceIndiaOnline by visiting sponsors once ina while and by using our Amazon store for all your online purchases. Thanks in

advance.

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Chilli Gobi

BY MULLAI, ON JUNE 12TH, 2008 11:04 AM, ADD TO FAVORITES

Description

Chilli Gobi is an appetizer or starter commonly found in restaurant menus. This issimilar to cauliflower manchurian except its extremely spicy, more Indianised. Unlike

manchurian this is not a chunky or wet, this is very dry with less saucy stuff.

Chilli Cauliflower / Sauteed Gobi / Chili Gobi / Restaurant Style / Dry Indian Manchurian /Spicy Chilli Cauliflower / Cauliflower Stir fry

Ingredients-1

2 pinch Salt

1 no Cauliflower (whole, florets separated)

3 drop White vinegar

5 cup Water

Ingredients-2

5 tbsp Maida

5 tbsp Corn flour (white)

2 pinch Ajinomoto

¼ tsp Turmeric powder

¼ tsp Red chili powder

½ tsp Coriander /dhania powder

½ tsp Salt ( for bhaji)1 tsp Soy sauce (dark or 2 tsp light soy sauce)

1 tsp Chili sauce

¾ tsp Ginger garlic paste

2 pinch Food colour (red)

2 pinch Black pepper powder

1 cup Onions (roughly chopped, optional)

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Ingredients-3

3 nos Onions (big dices)

6 nos Green chili (slit open )

½ tsp Ginger (finely minced)

½ tsp Garlic (finely minced)

2 tsp Red chili sauce (for sauteing)4 stks Spring onions(chopped finely)

4 stks Coriander leaves (chopped )

2 pinch Ajinomoto

¼ tsp Salt (or to taste)

4 cup Oil (for deep frying)

2 tbsp Oil (for sauteing)

1 no Capsicum (optional)

Instructions

Blanching Cauliflower: The finished dish will turn out very less, so I’ve used a wholemedium sized cauliflower which would feed 3 to 4 approx. Separate the florets, wash themthoroughly and keep aside. Bring water to a boil, add salt and vinegar (table-1), drench the

cauliflower in the boiling water and let stay for 3 minutes. Now switch off, drain all thewater and pat dry the cauliflower in a clean kitchen towel and keep aside.

Batter for deep frying: Combine maida, corn flour, salt, ajinomotto, turmeric powder, redchili powder, coriander powder, black pepper powder, food colour, ginger garlic paste, soy

sauce and red chili sauce. Add the steamed cauliflower and coat, (no water necessary)steamed cauliflower will release water and the sauce will add little to make it a thick pastelike bhaji batter. Keep tossing the cauliflower florets until you get a thick batter. Heat oil (4cups) and deep fry until crispy on outside. (Sample a piece, if the temperature is too hot, it

will brown, low temperature will separate the cauliflower and batter. Right temperature willturn florets crispy on outside and slightly soft on inside)

When done, drain excess fat in a paper towel and keep aside. It so happens, after frying allthe cauliflower florets you will be still left with some batter, which I don’t like to toss. So Iusually keep some roughly chopped onions which I use in the leftover batter make similarbhajis and add them along with fried cauliflower. This way you increase the quantity and it

also adds up to the taste. This step is optional.

Final assembling: Heat oil (table-3), fry the slit open green chilies along with diced onions,chopped ginger and garlic. This should take about 4 minutes over medium flame to makethem slightly brown. (Chopped capsicum can be added at this stage, but optional, helps inincreasing the quantity) Now add the fried cauliflower and onion bhajis along with red chilisauce, ajinomotto, salt and green spring onions. Fry over low flame till rolls up to a dry fry.

(about 6 minutes). Switch off and garnish with chopped coriander leaves. Serve as anappetizer or side for fried rice, biryani or even roti. Unfortunately at my home, this never

makes it to the table…. vanishes within minutes of making.

Notes

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This is very spicy dish, adjust level by cutting down on the chili. Adding vinegar whilesteaming will keep the flavour and colour of cauliflower intact. Arrest the unpleasant sulphur

smell and yellow colouring.

Red chilli sauce: NO tomato sauce/ ketchup or tomato related item in this recipe, thisfactor makes it different from Manchurian. Res chili sauce includes chili paste, salt, sugar

and vinegar. Use these if you cannot find this sauce. I’ve used Chings brand.

Ajinomotto and food colour is a must if you’re looking for restaurant quality, people who arevery conscious about health can avoid making this dish as excluding them totally will result

in bland cauliflower curry.

Yield: Serves 3 to 4 Adults (approx)

Egg Kurma

BY MULLAI , ON JANUARY 29TH, 2008 6:17 PM, ADD TO FAVORITES

Description

Eggs combined with creamy coconut milk gravy makes this kurma a versatile dish literallymaking combos go endless. Bread, Puri, Chapati, Any variety rice, Idli , dosai, Naan etc….

Egg Korma / Muttai Kurma / Muttai Korma / Kodi Kuddu Kurma / Boiled Egg Kurma / MuttaiKurma Kuzhambu

Ingredients-1

4 nos Eggs

2 nos Onion (chopped)

1 no Tomato (chopped)1 no Bay leaf  

2 nos Black stone flower/ kalpasi

¼ tsp Cumin seeds

10 nos Curry leaves

¼ tsp Turmeric powder

½ tsp Red chili powder

1 tsp Coriander /dhania powder

1 tsp Salt (or to taste)

1 tsp Ghee

2 tsp Oil

4 stks Coriander leaves (for garnishing)Ingredients-2

½ cup Fresh grated coconut

2 nos Cashews

1 tsp Split roasted gram/pottukadalai

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Ingredients-1

½ cup Water

Ingredients-3

2 nos Green chili (small)

1 no Clove

1 no Cardamom

1 no Cinnamon stick (very small)

¼ tsp Fennel seeds

3 clove Garlic

1 inch Ginger

InstructionsGrind all ingredients from table -3 (Green chili + Ginger + Garlic + Cloves + Cinnamon +Cardamom + Fennel seeds) to make a thick paste and keep aside. Again grind ingredientsfrom Table-2 separately (Coconut + Cashews + Split roasted gram + Water ) to make a

semi thick liquid. Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil ina pan, add bay leaf, cumin seeds, black stone flower and curry leaves. Let this sizzle for

some time and add the ground chili paste (all items from table-3) and fry over low flame tillthe raw smell goes away. (2 minutes max) Then add chopped onions to this fry for another

5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add theturmeric powder, red chili powder, coriander powder and salt. Fry this masala for 3 minutes

or till the oil leaves the sides. Add the coconut cashew paste along with little water andboiled eggs. Simmer for 4 minutes and garnish with coriander leaves.

Hotel Kurma

BY MULLAI, ON MAY 12TH, 2008 10:26 AM, ADD TO FAVORITES

DescriptionKurma has many versions.. but we always drool over the hotelish style veg kurmas,normally served with chapati, idiyappam or parotta. Whats makes it so different from

homestyle preparation??? We do see a lot of familiar veggies like carrot, beans, potato andpeas or cauliflower, which we use for our kurmas, but still cannot match the taste.

Well..,one secret is they include some unique veggies like knol kul, chow chow, bottlegourd, squash or yam in smaller quantity, which adds extra tons of flavour. The other partis, the use of cream and yogurt for thickening. I’ve tried my best to bring up the level torestaurant style, so, friends.. pls try the tricks and pass your valuable comments. Is this

close enough to Saravana Bhavan?????Restaurant Style Kurma / Hotel Korma / ParottaKurma / Chapati Kurma / Idiyappan Kurma / Veg Salna Kurma / Chalna / Fast food Style /

Kaiyendhi Bhavan Style Kurma / Quorma / Qorma

Ingredients-1

½ cup Fresh grated coconut

2 nos Cashews

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Ingredients-1

2 tsp Poppy seeds

2 tsp Split roasted gram/pottukadalai

1 no Green chili

2 nos Cloves (karambu)

2 nos Cinnamon stick (very small)

1 no Cardamom

Ingredients-2

2 nos Onion (finely chopped)

3 nos Green chili (slit open )

½ tsp Ginger garlic paste

2 cup Mixed vegetables2 tbsp Yogurt/curd

¼ cup Milk

2 tsp Coriander /dhania powder

2 tsp Salt (or to taste)

2 nos Bay leaf  

2 nos Black stone flower (optional)

¼ tsp Cumin seed

¼ tsp Fennel seeds

8 nos Curry leaves

4 stks Coriander leaves (chopped for garnishing)

3 tsp Oil1 tsp Ghee

Instructions 

Paste : Using ingredients from Table -1 (Coconut + Cinnamon + Cloves + Cardamom +Green chili + Cashew + Poppy Seeds + Split roasted gram) grind to fine paste adding little

water.

Choice of Mixed vegetables: Include your usual carrot, beans, peas and potato. Alsoinclude my selection (20 mini cube cuts) from Chow Chow and Bottle gourd. (Try with

pumpkin or any squash or yam). Cube the veggies in the same size to give an even look.

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Kurma preparation: In a pan, heat oil and ghee. Toast the bay leaf along with curryleaves, black stone flower, cumin and fennel seeds. Add the finely chopped onions, greenchilies and fry till golden and crispy. Add the ginger garlic paste and fry for few seconds to

take away the raw smell. Now add the cubed veggies, coriander powder and 1 cup of water.Cover and let cook over medium flame for 6 to 7 minutes or until they are cooked throughfully. When done add yogurt (diluted or beaten with little water to avoid curdling) ground

paste and salt. Bring it one boil and simmer, slowly add milk and stir, garnish with corianderleaves and serve hot with parotta or idiyappam.

 

NotesAbsolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sournessand tanginess from yogurt. Turmeric is optional when included adds colour. Spice level is

adjusted with green chilies.

Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour.(optional)

Idiyappam Kurma: This has to be pale white and no turmeric or chili powder.

Yield: Serve 4 adults approx. Adjust consistency with water or little coconut milk.

Source: Learned from a cook who does catering for marriages.

Chilli cilantro Fried rice – Bombay chopstick style

Green chilli – 10

Cilantro – half a stack

Carrot – 1 chopped fine

Garlic Crushed – 3

Soy sauce – a tsp

Ajnamotta – a pinch

Vinegar – a tsp

Pepper

Salt

Scrambled egg

Rice

Pour oil , add galic, chilli, cilantro and carrot, sauté. And add rice egg sauce and fry it.

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Recipe: Chicken 65

Summary: this recipe is written by priya -NYC as contribution to Vahrehvah following thevideo thankyou priya

Ingredients

• Aji no moto(MSG) – 1/2 – tsp

• Chicken-dark meat(boneless thigh meat) – 2 – lbs

• Coriander leaves-chopped – 1/2 – bunch

• Cornflour – 2- tsp

• Cumin seeds, Pepper powder,chilli powder,salt -1/2 tsp each – tsp

• Curry Leaves-chopped – 4to 5 - number

• Egg – 1 – number

• Garlic-chopped – 1- tsp

• Ginger-chopped – 1/2 - tsp• Ginger/Garlic paste – 2 – tsp

• Green Chilli – 4 to 5 – number

• Oil – to fry

• Red color(Optional) – 2 to 3 – drops

Instructions

1. To make the fried chicken pieces:- Take chicken pieces in a non reactivebowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-

 Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at atime(Do not crowd the kadhai) and fry until lightly golden brown-Drain andremove on a paper towel To make the sauce:-This does not need to be verysalty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the choppedginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1tsp ginger/garlic paste, remaining pepper powder, chilli powder,salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a fewminutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve

Cooking time (duration): 25

Smita shrimp fry

Marinade shrimp + potato with ginger garlic paste, chilli powder, salt and pepper powder.

Pour oil , add lots of onions, fry , add the marinade fry .Add water , salt , fish fry masala, cover and cook . add coconut powder, curry leaves and fry.

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Shrimp / fish kulambu

To grind :

Onion

Tomato

GarlicSombu

Coconut

Curry leaves

Cilantro

Add oil, vadagam, onion , tomato,, fry. Add the paste fry .Add chili / coriander / turmeric powder fry for a while and add tamarind juice salt cover cook .Add shrimp / Fish & Suran /Mango cover cook 

Ribbon Pagoda

3 cups – Rice flour 

1 cup – kadala mavu

GG paste

Garlic crushed

Turmeric

Chilli powder 

Kadai paneer

Dry roast and grind coarsely

4 tbsp – dhaniya

6 red chilli

Add oil, chopped garlic fry and add chopped ginger and powder , fry well.

Add 2 big chopped tomatoes , turmeric powder, chilly powder cover cook , add 3 tsp

Kasoori methi. Cover cook till gravy oils out.

In a separate pan , add onion cubes, chopped g chilli, capsicum , salt fry well.

Add the gravy and sautéd paneer cubes check salt cover cook for 5 mins.

Paneer

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Boil ¼ gallon milk , add vinegar to curdle milk. Keep stirrin. Stain with a cheesecloth and presssit with a weight to squeeze out extra moisture. Cut into desired shapes and sauté in oil, store it.