Ingredients
* 500 g potatoes
* 2 tbsp ghee
* 1 tsp cumin seeds
* asafoetida
* 3 tsp ground coriander
* 2 dried chillies, whole
* 1 tsp mild red chilli powder
* 1/2 tsp turmeric
* 1 tsp fennel seeds, lightly crushed
* 1 kachri, cut in half (available from Indian shops)
* 1/2 tsp fenugreek seeds
* 1 tsp coriander seeds
* 1 tsp finely chopped ginger
* 1/4 tsp ground ginger
* 1 tsp nigella seeds
* 1 green chilli, finely chopped
* 100 g natural yogurt
* 1 tsp dried mango powder, (available from Indian shops)
* 150 ml water
* small bunch coriander, chopped
Method
1. Boil the potatoes in their skins in lightly salted water for 15-20 minutes until tender. Drain. When they are cool enough to handle, remove the skin and chop them into small pieces.
2. Heat the ghee in a deep pan. Once melted add the cumin seeds, asafoetida and ground coriander. Fry until the cumin seeds start to splutter, then lower the heat and add the whole dried chillies, chilli powder, turmeric, fennel seeds, kachri, fenugreek seeds, coriander seeds, fresh and ground ginger and the nigella seeds. Season with salt.
3. Add the green chilli to the pan, turn up the heat a little and fry for a few minutes, stirring. Add the potato pieces and toss in the spice mixture. Continue frying for a few minutes more.
4. In a bowl, mix the yogurt and mango powder. Stir this mixture into the pan with the water. Bring to a simmer, cover and cook for 10-12 minutes over a low heat. Serve garnished with the chopped coriander.
Khatta Meetha Seethaphal
Ingredients
* 1/2 tsp fenugreek seeds
* 2 tsp ground coriander
* 1 tsp red chilli powder
* 1/4 tsp turmeric
* 2 tbsp mustard oil
* 2 large green chillies, broken in half
* 2 dried chillies, broken in half
* pinch asafoetida, (hing)
* 1 tbsp finely chopped ginger
* 500 g pumpkin, chopped into 1cm cubes
* 1 tbsp jaggery, crumbled
* 1 tsp dried mango powder, (available from Indian shops)
* 1 1/2 tsp salt
Method
1. Soak the fenugreek seeds in a small bowl of water for an hour. Drain.
2. Mix the coriander, chilli powder and turmeric with 50ml of water to make a spice paste.
3. Heat the mustard oil in a deep pan and add the drained fenugreek seeds, which will splutter in the hot oil. Add the green and red chillies to the pan followed by a pinch of asafoetida and the chopped ginger. Stir well and leave to fry for a minutes.
4. Add the spice paste to the pan and cook, stirring for 1-2 minutes. Add the diced pumpkin and stir to coat with the spices. Cook for a couple of minutes, stirring.
5. Add 100ml of water to the pan and simmer for 10-15 minutes, until just tender. Top up with a little more water if it begins to dry out.
6. When the pumpkin is tender, remove the chillies from the pan as they will now have added their heat. Stir in the jaggery and mango powder, the sweet and the sour. Cook for another 10 minutes so the sauce thickens and the pumpkin becomes very soft and tender.
* 1/2 tsp fenugreek seeds
* 2 tsp ground coriander
* 1 tsp red chilli powder
* 1/4 tsp turmeric
* 2 tbsp mustard oil
* 2 large green chillies, broken in half
* 2 dried chillies, broken in half
* pinch asafoetida, (hing)
* 1 tbsp finely chopped ginger
* 500 g pumpkin, chopped into 1cm cubes
* 1 tbsp jaggery, crumbled
* 1 tsp dried mango powder, (available from Indian shops)
* 1 1/2 tsp salt
Method
1. Soak the fenugreek seeds in a small bowl of water for an hour. Drain.
2. Mix the coriander, chilli powder and turmeric with 50ml of water to make a spice paste.
3. Heat the mustard oil in a deep pan and add the drained fenugreek seeds, which will splutter in the hot oil. Add the green and red chillies to the pan followed by a pinch of asafoetida and the chopped ginger. Stir well and leave to fry for a minutes.
4. Add the spice paste to the pan and cook, stirring for 1-2 minutes. Add the diced pumpkin and stir to coat with the spices. Cook for a couple of minutes, stirring.
5. Add 100ml of water to the pan and simmer for 10-15 minutes, until just tender. Top up with a little more water if it begins to dry out.
6. When the pumpkin is tender, remove the chillies from the pan as they will now have added their heat. Stir in the jaggery and mango powder, the sweet and the sour. Cook for another 10 minutes so the sauce thickens and the pumpkin becomes very soft and tender.
Chicken vindaloo
Ingredients:
1/2 kg chicken
1 tsp Ginger paste
1 tsp Garlic paste
1 teaspoon Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 teaspoon Turmeric powder
2 tomato
Roast and make a fine paste of:
4-5 red chilies
1 tablespoon Black pepper corns
2 teaspoon cummin seeds
2 teaspoon coriander seeds
1 inch cinnamon
5 cloves
1 tablespoon Mustard seed
1 teaspoon fenugreek seeds
1 t cardamom seeds
1 tablespoon Black pepper corns
2 teaspoon cummin seeds
2 teaspoon coriander seeds
1 inch cinnamon
5 cloves
1 tablespoon Mustard seed
1 teaspoon fenugreek seeds
1 t cardamom seeds
Fry and make a fine paste of:
1 cup thinly chopped onions
Method:
1, Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
2, Heat the oil add ginger, garlic paste,onion fry until light brown.
3, Add the chicken cook few mins.
4, Add tomato cook for few mins.
5, Add curry leaves & add some water cook until done.
2, Heat the oil add ginger, garlic paste,onion fry until light brown.
3, Add the chicken cook few mins.
4, Add tomato cook for few mins.
5, Add curry leaves & add some water cook until done.
Sanjeevanam
- Ragi
- Rice
- Wheat
- Soya beans
- Ground nut
- Bajra (kambu)
- Jowar (cholam)
- Green Gram
- Horse gram
- Fried gram (Udaithakadalai)
- Dry ginger
- Cardamom
- Cloves
Crab Lollipop
Ingredients:
12 cooked crab claws
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 cup dried breadcrumbs
Basic Paste (grind):
1/2 cup prawn or crab flesh.
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon sesame oil
1 teaspoon rice win
1 tablespoon egg white, lightly beaten
2 tablespoons finely chopped spring onion (white part).
1 teaspoon salt.
Cover with plastic wrap and set aside for 15 to 30 minutes
Method:
1. Take crab claws. Remove excess moisture from the crab.
2. Heat oil in pan. Spreading paste on crab claws make it like lollipop.
3. Dip the claws in to all-purpose flour.
4. Then dip then claws into beaten egg.
5. Then dip into breadcrumbs.
6. Fry it.
Chili Powder
Ingredients:
Coriander seeds- 2 kg
Turmeric - 100g
Bengal gram - 100g
Tuver dhal - 100g
Fenugreek - 100g
Black pepper - 100g
Cumin seed - 100g
Fennel seed - 50g
Asafoetida - 50g
Dry ginger - 25g
Medthod:
Dry & grind into powder .
PAV BHAJI
Ingredients
2 Tomatoes
2 Onions
1 Green capsicum
2 tsp ginger & garlic paste
Butter 3 tablespoons
1-1/2 tsp Red chili powder
1/2 tsp. turmeric powder
Boil and mashed
2 Potato medium size
1 cup Cauliflower
1/2 cup green peas
1/2 cup carrots
1/2 cup freach beans
PAV-BHAJI MASALA (roast & grind)
50 grams red chili,
50 grams coriander seeds,
25 grams cumin seeds,
25 grams black pepper,
25 grams cinnamon,
25 grams clove,
4-5 black cardamom,
25 grams dry mango powder,
10 grams fennel seeds,
1 tbsp. turmeric powder.
Methods
1, Heat 2 tbsp oil & butter in a frying pan or kadhai. Add green chili.
2, Add chopped onions and fry until they become light golden brown in color.
3, Add ginger & garlic paste fry for few mins.
4. add chopped tomato and cook till it becomes tender.
5. Add pavbhaji masala, chili powder, turmeric powder and cook again for 4-5 minutes.
6. add healf tsp of sugar.
7. Add the boiled vegetables fry for few mins.
8. mashing pieces & add butter.
9. Garnish with chopped cilantro serve with pav.