Cabbage poriyal

Cabbage poriyal is a fresh vegetable stir that is always inviting. The green from the cabbage and the green of the peas on the top is a fresh feast for the eyes. I used to make it different way till my mom showed this new way. Wow what a difference it makes. The same ingredients but stirred in a different way took us by a sweet surprise. The first time we had it, both me and hubby were just singing words of praise. There was nothing else we could say. Dont think this is a hype .. this is what we really felt like.

Serves... 2 ppl 
Serve option... With rice and hot sambar

This is what u'll need....

Cabbage 1/2
Peas 1/4 cup
Green chillies 3
Curry leaves 1 tbspn
Mustard 1 tspn
Urad dal 1 tspn
Shredded coconut 1 tbspn 
Salt to taste
Oil

Here is the stir....

• Shred the cabbage and toss it into a pan with peas and salt
• Pour a 1/4 cup water or even less into the pan and cook the cabbage and peas covered
• Once cooked, remove them onto a bowl
• In a different pan heat some oil. Add mustard seeds, urad dal, green chillies and curry leaves
• Toss in the cabbage and peas into the pan and stir for a minute
• Add coconut and stir for few secs

Egg Roll

I remember having this in my childhood days when dad used to drive us all the way to a nearby town to this special hotel that used to serve spicy egg rolls. I know we were never had enuf of it. It used to be so yummy that we used to plan outings especially to eat them. Those were those golden old days I cherish all the time. Nowadays they make different versions of it and have named them frankie.... thats why I am a big fan of them too. I am using wheat flour here for the health conscious eye.

Serves... 2 ppl
Serve option... Warm with tomato ketchup

This is what u'll need....

Chapathis 4
Onion 1 small
Chilli powder 1/2 tspn
Green chilli - optional
Ketchup 1 tspn
Vinegar/lemon juice 1/2 tspn
Salt to taste
Eggs 2

Here is the stir....

• Mix together thinly sliced onions, chilli powder, chopped green chillies, ketchup, vinegar and salt in a bowl and keep aside
• Break open an egg and mix a little salt to it
• Heat a tawa. Drizzle a little oil and pour half the egg on it to the size of a chapathi
• After a few seconds top it with a chapathi and let it cook for a few more seconds
• Flip and wait for a few more seconds
• Keep it on a plate and spread a little onion mixture in the middle like a line
• Wrap it like a roll and serve it warm with ketchup

Coriander chicken

I was looking for something different to make with chicken. The same old onion, tomato sauted sauce had to take a break. Was surfing the internet to fish something and landed up on this wonderful recipe. I have a bad memory and really dont remember where I picked this recipe from. I was surfing for so long that I finally I even lost track of everything other than the recipe :) This recipe doesnt make gravy but still has enough masala that gives you the option to eat it as is or with rice.

Serves...2 ppl
Serve option...warm with hot rice

This is what u'll need....

Marinate ->

Chicken 2 lbs

Soya sauce 2 tbspn

Lemon juice 1 tspn

Corn flour 1 tbspn

Salt to taste

Masala->

Coriander 1/2 a bunch(can use the stem too)

Green chilli 4

Curry leaves 4 tbspn

Onion 1 medium

Grated ginger 5 tbspn

Gg paste 1 tbspn

Salt to ataste

Crushed pepper 1 tspn

Oil 5 tbspn

Here is the stir....

• Marinate the chicken with all the above mentioned ingredients and keep aside
• Grind coriander, green chilli, curry leaves, onion
• To a wide pan add oil and add the chicken and fry till all the water evaporates
• Grate the ginger and add it pan with gg paste. Fry for 3-4 mins
• Pour the coriander masala and stir
• Sprinkle salt and let the chicken fry till all the masala is blended and cooked well 
• Towards the end top with crushed pepper and transfer to serving bowl

Simplest potato fry

OPotatoes are everybody's favorite and they taste the best when they fried in a little oil. I know that its not very healthy on an everyday diet but I am sure its ok to quench your love for these spicy, tender, delicious pieces fried in little oil. In my family this is everybodys fav and so i cant find really many excuses not to make it. This one specially is the quickest of all the ones that I make and it sure tastes yum yum.

Serves... 2 ppl 
Serve option... With rice and dal or chapathis

This is what u'll need....

Potato 1 big
Salt to taste
Chilli powder 1 tspn
Sambar powder 1/4 tspn 
Oil 2-3 tbspn

Here is the stir....

• Boil potato. Peel it and cut into little cubes/mash them with your fingers into small pieces
• Heat oil in a pan and toss in the potatoes. Keep the on heat medium high and keep an eye not to burn the potatoes
  
• Sprinkle salt, chilli powder and oil. Stir it occassionally until the edges turn golden brown. We prefer them darker somedays depending on what are going to eat them with e.g. with lemon rice it tastes good when it is really brown and little crispy too

Tuvar dal thovaiyal

Tuvar dal chutney with rasam rice is a perfect menu for a day when your tummy is tired of  rich foods and craves for something really light. It tastes good with dosa and idli too.

I wonder why sometimes I post really simple entries. Its not always that I want to remember or refer the recipe. But when I really am in a state of confusion on what to make for lunch or dinner, such a list helps me a lot. You see it on the list and get to know that theres something you can make but just didnt think of it. In my blog there are many more recipes that might fall under this category.

This is what u'll need....

Tuvar dal 3 tbspn

Tamarind paste 1/2 tspn or less

Red chillies 4

Coconut pieces 1 cup

Garlic

Salt to taste

Oil 1 tbspn

Here is the stir....

• Heat oil in a pan and add tuvar dal, red chillies and garlic. Fry this till tuvar dal turns a little brown. Remove from heat and let them cool
• Grind the above to a fine paste along with coconut and salt
• You can add a tspn of fried sesame seeds too if you want

Pani poori

Ghe gol gappa or pani poori is everybody's favorite. I havent had this for a while now.  Those thela walas(roadside vendors) make the best gol gappas. I sure remember one guptaji in our township who used to make them really scrumptious. His thela's chaat too used to be delectable. I crave for it even now. i havent had pani pooris for quite a while now, so there it started - a hunt for the perfect recipe on the net. I tried a few of them but the one which I am gonna share now is the best of all for an all-time hit.

This is what u'll need....

Sooji 1 cup

Maida 1 tspn

Salt to taste

Oil

For pani ->

Water

Cumin powder 1/4 tspn

Coriander powder 1/4 tspn

Chilli poowder 1/4 spn

Salt to taste

Tamarind paste - just a dash

Sugar(optional)

Coriander leaves 3 tbspn

Finely chopped onions 3 tbspn

For stuffing->

Potato 1 small
Chole 2-3 tbspn

Here is the stir....

• Put sooji and salt in a bowl. Add very very little warm water and mix it all together so that the mixture just turns grainy. Remember it should be sticky at all
• Add a little maida on top to take off even the little moisture that remains
• Knead it into a dough that is not too tough nor too soft 
• Make tiny pooris out of the dough and deep fry them in medium high heat oil till they come out crispy. Drain them on a paper towel and keep them aside
• Mix all the ingredients for making the masala pani and adjust spice to taste
• Boil the potato and mash it with a little salt
• When serving, make a little hole in the poori. Stuff it with little potato, chole and pour some masala pani into it. Pop it into your mouth in one shot.  I am sure its gonna be yummy

Chole... spicy chick peas curry

Poori and chole .....wowwwwwwwwww... we love it. I love chick peas.. the way they look... cute I should say. I have had it with so many taste variations that I am not quite sure of the number. My mom makes it different, my mil makes a diff version and in my childhood I have had many tasty bowls of this spicy gravy at many many aunts place. Its a very often made menu in all get-togethers for the vegetarian crowd. They are loaded with protien, fiber and calcium too... so, a healthy food source.

Serves... 2 ppl 
Serve option... With chapathis or pooris

This is what u'll need....

Chick peas soaked overnight 1 cup
Onion 1 med
Tomato 1 med
Gg paste 1 tbspn
Whole garam masala
Chilli powder 1 tspn
Coriander powder 1 tspn
Cumin powder 1 tspn
Coriander leaves for garnish
Salt to taste
Oil 2 tbspn

Here is the stir....

• Boil chick peas with salt and keep it aside
• Heat oil in a pan and add whole garam masala
• Toss in chopped onions and salt and fry till onion turns translucent
• Add gg paste and fry till it is cooked
• Toss in chopped tomatoes, chilli, cumin, coriander powder and cook covered for 10-12 mins
• Mash a handful of chickpeas and add to the masala along with some water
• Add the remaining chick peas and boil the mixture till everything blends together
• Cook for more time if you want the curry to be thicker in consistency
• Finally garnish with freshly chopped coriander leaves

Everyday Rasam

Rasam is an everyday inclusion of a wholesome midday meal. It keeps the appetite very light helping to combat the oilyness or heaviness of the previous course. There are many many versions of rasam. I have had many different kinds at many places. The taste can always be adjusted to fit to the style of any family. 

Serves... 2 ppl 
Goes good with... Hot rice

This is what u'll need....

Tomato - 1 big
Tamarind - size of a lemon
Garlic 5 cloves
Pepper 2 tbspn
Cumin 2 tbspn
Oil 1 tspn
Mustard 1/2 tspn
Fenugreek/methi/vendayam 1/2 tspn
Sugar 1/2 tspn (optional)
Salt to taste
Coriander leaves for garnish
Water 4-5 cups

Here is the stir....

• Chop tomatoes and place it in a microwave safe bowl
• Pour water and add tamarind to the bowl. Microwave for 5 mins 
• Meanwhile heat oil in a pan. Add mustard and fenugreek seeds to it
• Once they splutter add the tomato mixture, crushed garlic cloves(with skin on), crushed pepper, cumin powder, salt,  sugar and water. Stir everything together
• Top with chopped coriander leaves and heat the mixture till it just comes to a boil. It will start to become frothy when its almost done. Turn off and transfer to a different bowl to stop boiling the mixture
  

Onion Samosa

Onion samosas are famous in south India i believe. These tiny little fellows are crispy to bite in and yummy to satisfy your taste buds. My mom used to make this for us a lot. No wonder they were all gone before even served. We used to go to her every 2 mins and ask 'Mummy is the next set ready'. This one takes some time but it is worth waiting too. The funny part is that you can never be done with just a couple of them... the formula is to just keep eating and not count :)

Serves...  3 ppl 

Serve option... Hot

This is what u'll need....

Covering

Maida / All purpose flour 1/2 cup

Wheat 1/2 cup

Salt to taste

Oil 1 tspn

Filling

Onion 1 medium

Green chillies 4

Aval/Beaten rice 2-3 tbspn

Red chilli powder 1 tspn

Chaat masala 1 tspn

Salt to taste

Here is the stir....

• Mix the ingredients for covering and knead into a firm but pliable dough. Cover the dough with a moist kitchen towel and let it sit for around 30 mins
• Meanwhile you can get the filling ready. Thinly slice onions and chop green chillies. Put them into a bowl and add salt, chilli powder and chaat powder
• In a separate bowl keep some water mixed with a tspn of maida
• Make small balls of dough and roll it out very thinly
• Heat a tawa and cook the chapathis 5 secs on each side
• Cut them into strips that are around 2 inch wide and 4 inch long. Make all the strips ready

• Before started to put the filling, add aval and give a good toss
• Form a cone with each strip and put a spoonful of filling. Close it and seal with the maida water mixture. Prepare all the samosas and keep them ready
• Deep fry these samosasmon medium high till are crisp and golden brown
• Serve hot and see them vanishing them from the plate

Fish curry

Fish curry with a hint of coconut and spice is divine. Here is a recipe from my mil's kitchen that is sure to win your heart too. 

This is what u'll need....

Fish 2 fillets - I use tilapia

Salt to taste

Sambar powder 1.5 tbspn

Tomato 1 medium

Onion 1/2 of small

Tamarind paste 1 tspn

Shredded coconut 5 tbspn

Cumin 1 tspn

Green chillies 3

Oil 4 tbspn

Here is the stir....

• Clean and cut each fillet into 4-5 pieces
• Grind coconut, cumin to a fine paste and add onion it . Grind it for half a minute and then add tomato. Grind again for half a minute. Keep this masala aside
• To a pan add fish, salt, sambar powder, oil, above masala paste, slit green chillies and tamarind paste. Mix everything well and remove the fish to a separate bowl. We will add it later
• Cook the mixture in the pan for about 15-20 minutes in medium flame. Oil will start to separate
• Add the fish and cook for another 10 mins or till fish is cooked

Rava dosai

Crispy paper like dosa with chutney are just mouth watering recipes for anyone. Whenever I try it at a restaurant i am never happy with just one. I never knew it could be made restaurant-style tasty and crispy at home until my mil showed me how to. She stayed with me when my little one was born and at that time she used to make me all yummies. 

This is what u'll need....

Sooji/rava 1/2 cup

Rice flour 1/2 cup

Salt to taste

Onion 1 med

Green chillies 4

Here is the stir....

• Mix sooji and rice flour with water and soak for around 2 hours
• When ready, finely chop onions and green chillies and add to batter. Add enough water to make the batter very watery. It should infact look like running water when you pour 
• In a hot pan sprinkle the batter so that it covers the pan like a dosa 
• Apply little oil and turn it carefully
• Crispy, yummy dosas are ready to eat

Sweet dosai

When i run out of dosa batter and am not in a mood for chapathis or pasta or anything else we sure opt for this sweet dosa. It tastes yummy and takes no time to prepare. Keep the pan to get hot and meanwhile you mix everything for the batter. Thats not long enough right

This is what u'll need....

Maida 1 cup

Sugar 1 cup

Broken cashews 4 tbspn

Cardamom pods 3 
Water to make batter 

Here is the stir....

• Mix maida, sugar, cashews and powdered cardamom along with water to make batter of dosa batter consistency. Adjust sugar to your taste
• Make dosas out of it and serve hot with lemon pickle. Believe me it tastes great with that combination

Jalebi

This is again a recipe that I follow from manjula aunty's kitchen. She makes things so simple that even lazy bugs like me cant resist to try making them. Here is a recipe that I tried and has been a success every time

This is what u'll need....

Yeast 1/2 tspn

Water 1 tspn

Maida 1/2 cup

Gram flour 1 tspn

Sugar 1/2 tspn

Oil 1/2 tspn

Lukewarm water - little less than 1/2 cup

For syrup->

Sugar 1 cup

Water 1/2 cup

Lemon juice 1 tbspn 

Cardamom 2

Here is the stir....

• Make the syrup by mixing all ingredients and brining to a boil
• Mix all the ingredients together and keep it aside for about an hour
• When batter is ready fill it in a bottle with nozzle
• Pour this into hot oil in rounds to make the shape of a jalebi
• Deep fry till golden brown. Remove and put in the syrup when warm and take it out when well coated.

Gulab jamun .. with milk powder

A dessert that everybody loves. I guess its most opted for festivals and occasions. I had some milk powder in stock and wanted to make something out of it. Was going through the internet when I saw this. I guess it is manjula aunty's recipe that I followed. It was a big hit and at home, we started liking this version more than the gulab jamuns made with store bought mix. Kudos to you aunty and here is the recipe.

This is what u'll need....

Milk powder 1 cup

Maida 1/4 cup

Milk 1/4 cup

Butter 3 tspn

Baking soda - a pinch

Oil

For syrup ->

Sugar 1 1/4 cup

Water 1 cup

Cardamom 1-2

Here is the stir....

• Mix all the ingredients except oil to make the jamuns and knead it into a soft dough
• Pour water, sugar and crushed cardamom in a pan and boil till it forms a syrup. Remove from heat and keep aside
• Make small balls out of the dough and deep fry them in oil till they turn a golden or slightly darker brown. 
• Toss these balls into the syrup when warm so that they can soak up the sweetness. Serve it warm or cold as you would like it

Chicken Biryani.. my mom style

Biryani is always a feast. Even if you dont want to have more you will sure end up doing the same. Heres a recipe that I use to make spicy chicken biryani the way my mom makes it for us. I love the aroma that fills in the kitchen when the biryani is still cooking in the rice cooker. It just makes you more hungry though. Chicken biryani with raitha and chicken fry is the best for a sunday lunch.

This is what u'll need....

Chicken 1.5 lbs

Gg paste 1.5 tbspn

Green chillies 4

Whole garam masala

Onion 1 big

Tomato 1 big

Sambar powder 1 tbspn

Salt to taste

Fried cashews for garnish

Basmati rice 1.5 cups

Oil

Here is the stir....

• Soak basmati rice for about 30 mins. Fry them in a pan with little oil for abut 3-4 mins
• Clean and cut chicken into big pieces
• Heat oil in a pan and add whole garam masala
• Finely slice onions and toss in to fry till translucent
• Chop tomatoes and add to the pan. Add salt and fry for 3-4 mins
• Add the cut chicken pieces and stir for 2 mins
• Put gg paste and slit green chillies into pan. Cook for 5-7 mins
• To a rice cooker add rice, chicken and water (1 rice:2 water) and cook till done
• Top it with fried cashews and serve hot with raitha