I know itz a late post.. but better be late than never… Our recent on board fren is Chitra.. whom we met by chance and then became very close… who also shares the same passion and love towards cooking… SO i thought why not i invite her to contribute here on the blog.. n she willing and happily did… n here she is already n had posted a lots of recipes in a few days..Good going  Chitz……

Itz also that  me n Bhony get to try her vegetarian specialities and day to day healthy cooking… and as well u guys also can

Thanks and itz a pleasure having you as a friend and a contributor here Chits

Ingredients:

Groundnut - one handful

Red chillies – 3- 4

Coconut – half cup grated

Curry Leaves – 3-4

Method:

• Dry roast groundnut, add red chillies, curry leaves and then add coconut on sim…
• Allow to cool. Grind and season with mustard seeds n curry leaves.

Required:

Boiled Eggs : Sliced into halves

Onion : thinly sliced

Tomato : Thinly sliced

Kuruma masala/

Chicken masala : 1 tblsp

Chilli Powder : ½ tsp

Coriander Powder : ½ tsp

Curry leaves; few

Salt to taste

Oil as reqd

To make the Paste:

1. Ginger              – 1 inch

2. Garlic              – 5-6 Shallots

3. Black Pepper    – 5- 6

4. Cloves             – 2

5.Cinnamom       – 1 inch

Method:

1. Pour oil in the pan. Splutter lil mustard seeds , Sauté the onions until it becomes transparent.
2. Add tomatoes,curry leaves saute well.
3. Now add the ground paste with chilli powder and chicken masala /kuruma masala n saute well until the oil seperates.
4. Add ¼ cup of water and allow it to be sim until all water evaporates n water seperates.
5. Now add the halved eggs and mix such that the gravy is coated on both sides of the egg..
6. Remove from fire n garnish with coriander leaves,if u wish
7. Serve hot.

Potato Stir fry

1.  Peel the potatoes and cut into small cubes and wash it.
2. Add Chilli powder and lil turmeric powder along with coriander powder and salt and marinade for a while
3.  Add oil in a non-stick pan , add the marinated potatoes and cover cooked..every few minutes open and stir..no water required!

Mixed Dhall Rice:

 This is one of the most common recipes from Coimbatore.

The actual name is “ARISI PARUPPU SADAM” in my mother tongue

More a simplified version of Bisibellabath I shd say!!!

Required:

 Rice                             : 1 cup

Toor Dhal                    : ¾ cup

Small onion                 : 10 -12 shallots (thinly sliced)

Tomato                        : 1 small (thinly sliced)

Grated coconut           : 1 tbsp – sauté with lil oil n keep aside

Red Chilli                    : 2 – 3

Curry leaves                : a few

Garlic                          : 1 crushed

Zeera Seeds                 : ½ tbsp

Coriander leaves         : a few cut

Chilli powder              : ½ tbsp

Sambar powder           : 1 tbsp

Tumeric Powder          : lil

Salt                              : to taste

 Method:

 1. Add oil in the pressure cooker, splutter Zeera seeds, add

      sliced onion ,tomato, coriander leaves, curry leaves and sauté well.

2. Add chilli powder,turmeric powder and sambar powder and sauté well

3. Add the required water ,rice and dhall and check for salt

4. add the sauted grated coconut and close the lid

5. Afte three whistles switch off the cooker and serve hot!!

6. It tastes well with Potato stir fry! Find the recipe in my next post!

Adai

To make the batter:

Ingredients:

 1. Rice                                     : ¾ cup

2. Toor Dhall                           : ¼ cup

3. Channa Dhall                      : ¼ cup

4. Urad Dhall                          : ¼ cup

5. Small Onion                        : 10 shallots

6. Big onion                            : 1 big

7. Dry red Chilli                      : 4-5

8. Zeera                                   : 1 tbsp

9. Curry leaves                        : few   

10. Coriander leaves               : few

 Method:

 1. Soak ingredients from 1 to 4 together for abt 3 to 4 hours

2. Then Grind with Fresh Small onion – 10 shallots and 1 tbsp Zeera and 4 dry red

chillies.Don’t grind fully .Let the batter be ¾ ground

 3. When u want to make the Adai’s add fresh thinly cut big onions, coriander leaves and

Curry leaves and spread on the pan and cook on low flame on both the sides!!!

 Serve with the Dhall -coconut Chutney!

Chicken Biriyani:

This is one of the recipes I learned from my mom and I jus love it..though I make other

 Kinds of chicken biriyani too..

 I just freak on this when I go to India…with my Mom’s love sprinkled all over her

Biriyani!

Required:

 Zeera rice or Basmati rice                   : 2 cups

Onion (Big)                                         : 2

Coriander leaves                                 : 1 bunch (cut)

Mint leaves                                          : ¼ bunch 9 (cut)

Tomato                                                : 1 small (sliced)

Oil                                                       : as reqd

Ghee                                                    : as Reqd

Lemon Juice                                        : of one full lemon

Bay Leaves                                         : 2

Green Chilli                                         : 2 split

 To make the paste:

 Ginger                                                 : 3 inches ( cut)

Garlic                                                  : 12 shallots

Red Dry Chillies                                 : 12 – 13

Small Onion                                        : 10 shallots

Cloves                                                 : 3

Cinnamon                                            : 1 inch

 Make a paste of small onions separately and keep aside

Then make a paste of the rest of the ingredients and keep aside

 Marinate the chicken with 1tbsp of chilli powder, salt and turmeric powder and

Refrigerate it for abt 30 minutes

 Method:

 Add Half the reqd amount of oil as ghee and rest as oil

1. Add the green chillies,bay leaves
2. Add the Ground paste of small onions and saute well for abt 5 mins
3. Add onion, tomato and saute for abt 10 mins
4. Add the Coriander and Mint leaves and sauté for abt 2 mins
5. Add the Ground paste of the masala now saute fro abt 10 mins on low flame until

The oil separates well.

1. Add the marinated chicken and sauté well for abt 10 mins.
2. Now add required water, the washed and drained rice and check for salt.
3. Once the bubbles start coming, add some more coriander leaves,lil ghee and lemon juice (don’t stir after adding the lemon juice)
4. Cook on low flame until two whistles,wait fro abt 5 -6  minutes,release the pressure by slowly holding the whisltle up!!!
5. Serve with Egg Masala or chicken masala!

Pizza

 This one I tried a long time back and I have posted my first try in my blog “suheezbrainwaves”…

 Now I make it often…

These Pizza’s were made specially for Yuvan n Sam…

 Required:

 Ready Made pizza base          – cut the circular base into 4

Chilli sauce                              – as required (I use Maggi sauce)       

Tomato sauce                          – as required (I use Maggi sauce)       

Cheese                                     – As required ( use either Mozarella /or shred the cubbed cheese)

 Topping:

 I used Chicken, capsicum and tomato as Both Yuv n Sam are crazy abt chicken..

as well Me…

 Method:

 Chicken

Cut the chicken into very small cubes, marinade with chillipowder, salt and turmeric

Powder and refrigerate for abt 1 hour.

Shallow fry it or u can pressure cook it with less water for 3 whistles.

Also can make Chicken 65 out of these marinated chicken and use as a topping…tastes

Great too. But if u are more concerned abt the deep frying..Then Pr cook or shallow fry!  

 Capsicum and Tomato :

Deseeded and cut into thin slices.

How to make?

Take the Pizza base, layer it with chilli sauce, tomato sauce and then shredded cheese.

Place the toppings.

Cover with more cheese

And let the pizza cook until the cheese melts in the oven!!!!

I learned this recipe from my Mom.

Required:

1. Basmati / zeera rice : 2 cups

2. Onion : 2 big (sliced)

3. Tomato : 1 small (sliced)

4. Ginger : 2 inch

5. Garlic : 10 Shallots

6. Cloves : 2

7. Cinnamon : 1 inch

8. Chilli powder : 1 tbsp

9. Salt n oil n Ghee : As reqd

10. Coriander leaves : A Lil

11. Carrot : ½ cup (cubed)

12. Beans : ½ cup (cut lengthy)

13. Potato : ½ cup (cubed)

14. Cauliflower : ¼ cup

15. Coriander Leaves : Few

16. Bay leaves : Few

17. Star Anise : 2

18. Green Chillies : 2 slit

19. Biriyani Masala : 1 ½ tbsp

Method:

1. Make a paste of one onion with  ingredients 4 – 7.
2. Pour Oil + Ghee as required in the pressure cooker, add  ingredients16 – 18
3. Add sliced onion and tomato, sauté well
4. Add the paste and Biriyani masala and chilli powder and sauté well until the oil separates.
5. Add all washed vegetables and salt. Sauté for another 10 minutes
6. Add required water and rice, check for salt. Wait until few bubbles come.
7. Add Lil Ghee and coriander leaves and close the pressure cooker.
8. Keep sim.Allow two whistles and switch off. After 5 minutes release all the Pressure out.
9. serve with Onion raita or Chicken Masala or Egg Masala

This Chicken recipe is a combo derived from my and my preparation. And then a variation added from my dear friend Bhony’s Mom.

It goes well with rice, Chappathi n Biriyani.

Required:

1. Chicken : ½ kg

2. Onion : 2 big

3. Ginger : 2 inch

4. Garlic : 10 Shallots

5. Cloves : 2

6. Cinnamon : 1 inch

7. Pepper Corn : 5 – 8

8. Chicken Masala : 2 tbsp

9. Chilli powder : 1 tbsp

10. Coriander Powder : 1 tbsp

11. Turmeric Powder : ¼ tbsp

12. Salt n oil : As reqd

13. Curry leaves : Few

14. Coriander leaves : A Lil

Method:

1. Make a paste of one onion with ingredients 3 – 8
2. Slice the other onion lengthy
3. Take a pan, pour oil, splutter zeera, and add the sliced onion and sauté until it becomes transparent.
4. Now add the ground paste along with curry leaves and ingredients 8 – 12,sauté well until oil separates
5. Now, add chicken and sauté well for abt 10 mts, then add about 1 cup of water and cover cooked, until the chicken is done.
6. Garnish with coriander leaves and serve hot.

Note:

The chicken can be marinated with lil chill powder n turmeric along with some curd and salt and can be refrigerated for abt 30 mts before.

It gives a very nice taste as well..