Louki w Nethili and Ghola - Surakkai Nethili

Ingredients:

Louki - 10 1 inch pieces

Nethili - 10 pieces

Ghola - 10 pieces

Onion - 1/2

Tomato - 1/2

Yogurt - 1 tsp

Tamarind paste - 1/4 tsp

Besan - 1 tbsp

jeera - 1/2 tsp

Hing - a pinch

Corriander pwdr - 1 tsp

Chilly pwdr - 1/2 tsp

Turmeric pwdr - 1/2 tsp

Curry Leaves - 8

Jaggery - small piece

Mustard seeds - 1 tsp

Urad dal split - 1/2 tsp

Channa dal - 1 tsp

Method:

1) Grind onion , tomato , hing , jeera , yogurt , salt , chilly pwdr , coriander pwdr and turmeric pwdr

to smooth paste.

2) Add louki and curry leaves , mix well and set aside for 10 minutes.

3) Heat oil , splutter mustard , urad dal and channa dal. Add hing.

4) Add louki mixture. Cook on low till no raw smell.

5) Dissolve tamarind paste and besan in warm water. Add to louki.

6) When the gravy begins to thicken add Nethili and Jaggery.

7) When nethili gets cooked add ghola. Remove from heat.

Cooking From Blog - Kesar Murgh

I tried this from foodies hope..
Replaced coconut milk with a cup of saffron milk ( saffron strands soaked in warm milk )
and 2 tbs cottage cheese.
It turned out absolutely yummilicious.
A warning to all of you who want to try this dish...
The aroma is soo overwhelming that you succumb to an uncontrollable
tempation to have a close smell while cooking.....
I burnt my nose in the process :-( ...
Hope it doesnt happen to you...

Chole masala

Ingredients:

Garbanzo chick peas (Boiled ) - 1/2 can

Onion - 1 medium sized

Crushed Tomato - 7 tsp

Jeera - 1 tsp

Cinnamon - small piece

Clove - 2

Ginger - 1/2 inch piece

Ginger Garlic paste - 1/4 tsp

Red Chilly pwdr - 1 tsp

Corriander powder - 2 pinches

Sugar - little

Jaggery - a small piece

Garam Masala - 1/4 tsp

Yogurt - 3 tsp

Bay leaf - 1

Corriander leaves

Salt

Method:

1) Grind onion , jeera , 1/2 tsp chilly pwdr , ginger , cinnamon , clove , sugar and salt to a smooth paste.

2) Heat oil , add bay leaf , onion paste and frywell on low heat covered.

3) When oil floats on top add ginger garlic paste.

4) Add tomato and cook covered till oil floats on top.

5) Add remaining chilly powder , salt , little garam masala and fry well.

6) Add Yogurt slowly tsp by tsp and mix well.

7) Take a handful of chickpeas and grind it to a coarse paste.

8) Add 2 cups water and chickpeas. After 5 minutes add the chickpeas paste and jaggery.

9) Cook till you reach desired consistency.

10) Sprinkle corriander powder and garam masala.

11) Add few drops of lemon juice. remove from heat and garnish with corriander leaves.

Chilled Tahini sauce with prawns

Cooked Shrimp - 20 pieces
Boiled egg - 1 cut into small pieces
Onion - 1/2 chopped finely
Capsicum - 1 tsp finely chopped
Corriander - 1 tsp chopped finely
Chilly pwdr - 1/4 tsp

Ingredients for Tahini Sauce:

Sesame seeds - 2 tbs
Sesame oil - 2 tsp
Warm water - 1/4 cup
Lemon juice - 2 tsp
olive oil - 1 tbs
Cumine pwdr - 1/4 tsp
Garlic - 1 clove crushed
Salt

Method:

1) Grind sesame seeds. Add sesame oil , salt , water little by little while blending.
2) To this add lemon juice , olive oil , cumine pwdr and garlic. Whisk a few times.
Tahini sauce is ready..
3) Heat few drops of oil , fry onion , capsicum and corriander leaves
4) Add chilly pwdr , Fry and add tahini sauce , prawns.
5) After 2 minutes , remove from heat , ad boiled egg and refrigerate.
6) Enjoy chilled tahini ..

Ooru Style Parotta

Ingredients

Wheat - 2 cups
Warm Milk/water/Mix - 1 cup
Kalonji - 1/2 tsp
Salt
oil

Method:

1) Mix flour with salt and kalonji.
2) Add milk and knead to a soft dough.
3) Divide the dough to 5 parts, make big balls with each portion.
4) Roll out as thin as u can. dont worry about the shape.
5) Smear oil , Starting from the top make pleats.
6) Smear oil on the sides, hold one end and roll it to form a round.
7) Smear some oil and roll out to a medium thick circle.
8) When u roll make u dont turn it upside down. Roll it on the same face.
9) Put it on a pan on low heat , the opposite side should be on the pan now.
Turn after few seconds , pour few drops of oil on the sides and continue till cooked.

Nandu Masala - Crab Gravy

Ingredients:

Crab meat - 1/4 lb
Small onion ( pearl onion ) - 5 cut into half
Onion - 1/2 medium sized chopped
Crushed tomato - 3 tsp
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp
Peppercorns - 4
Gingelly oil

Grind to paste ingredients:

Small onion - 5
Onion - 1/2 medium sized onion
Fennel seeds - 1 tsp

Sesame seeds - 1/4 tsp
Jeera - 1/2 tsp
Poppy seeds - 1/2 tsp
Peppercorns - 5
Chilly pwdr - 1/2 tsp
Turmeric pwdr - 1/2 tsp
Corriander pwdr - 1 tsp
Ginger Garlic paste - 1/4 tsp
Coconut- 1/4 cup
Curry leaves - 6 leaves

Method:

1) Grind the paste ingredients.
2) Heat oil , splutter mustard seeds , curry leaves and peppercorns
3) Add the onions and fry till brown.
4) Stire in masala paste and fry for few minutes.
5) Add tomato and cook covered on low for 10 minutes.
6) There should be no raw smell , oil should be on top
7) Add few curry leaves , crab meat , 1 cup water and cook covered for 10 minutes.

Kima Kadalaiparuppu - Kima with chana dal

Ingredients:

Bay leaf - 1
Elaichi - 2
cloves - 3
cinnamon - 1 '' piece
Onion - Big , 1 thinly sliced
Ginger Garlic paste - 1/2 tsp
Tomato - 1/2 , small cubes
Green Chilly - 3 slit
Mint - about 5 leaves
Corriander leaves - half bunch , chopped
Chilly pwdr - 1/2 tsp
Corriander pwdr - 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Chana Dal - 1/2 cup
Garam Masala - a pinch

Method:

1) heat oil , add bay leaf , cardamom , cloves and cinnamon.
2) when elaichi becomes light brown , add sliced onions.
3) Reduce to simmer and let onions cook till brown.
4) Add green chillies. Raise heat to medium.
5) When green chilly blends with onin , add ginger garlic paste.
6) Add Mint leaves and corriander leaves. Fry till aromatic.
7) Add tomato , fry for few minutes
8) Stir in the kima , all powders , cook covered for 10 minutes.
9) Add Chana Dal , water and pressure cook for 2 whistles.
10) Let cool , open lid and sprinkle garam masala.
11 ) GArnish with corriander leaves.

ChickPeas Vada

This is my SIL's speciality.
She once made these vadas and ever since i've been dying to make
them.

Ingredients:

Raw Chickpeas - 10 oz

The following should be finely chopped.

Curry leaves - 2 springs
Small onion - 5
Onion - 1
Corriander leaves - 1/4 bunch
Cabbage - 1/2 cup
Ginger - 1 inch piece

Green Chilly - 4
Asofedita - a pinch
Baking soda - a pinch
Salt
Rice flour - as required
Oil - for deep frying.

Method:

1) Soak the chickpeas in water for atleast 6 hours.
2) Drain , grind it with salt , green chillies and little water to a medium corase paste.
3) Add curry leaves , corriander , onion and ginger.
4) Mix well. Add Hing and Baking soda.
5) Now sprinkle little rice flour. If your bater is too watery , increase the amount
of rice flour.
6) Mix well , shape into thin vadas , fry in oil medium heat till brown.

Nawabi Chicken Dum Biryani

Ingredients

For Masala:

Chicken - 3/4 kg
Cardamom - 12
Cloves - 13
Cinnamon - 1 stick
Onion - 650 gms thinly sliced
Tomato - 1/4 kg
Green Chilly - 5 slit
Ginger Garlic Paste - 1 tbs
Mint - 14 leaves
Corriander - 1/2 bunch , chopped finely
Chilly pwdr - 2 tsp
Corriander pwdr - 3/4 tsp
Curd - 5 tbs
salt

For Rice :

Basmati Rice - 1 kg ( 3 Cups )
Kala Jeera - 1 tsp
Cardamom - 2
Cloves - 3
Cinnamon - a small stick
Bayleaf - 1 big leaf
Ghee - 2 tsp
Coconut milk - 3 cups
Water - 1.25 cups

For layers:

Put some saffron strands in warm milk.
Ghee - 1 tsp
Red Food Color - a pinch

Method:

1) Heat oil and fry elaichi , cloves and cinnamon.
2) Keep the heat at low and add onions.
3) After about 8 minutes when onions are light brown , add green chilly
4) When onion and chillies are blend well add ginger garlic paste and fry
till there is no raw smell.
5) Add mint and corriander.
6) When the leaves shrivel add chilly powder , salt and corriander pwdr.
7) Add tomato and fry till oil seperates. The tomato should be blended well with onions.
8) Add curd little by little , allowing it to mix in the oil each time.
9) Add chicken and cook covered.
10) If the gravy is too watery keep on high for few minutes.
The gravy should be thick.

For rice

1) Heat ghee , fry bay leaf , kala jeera , elaichi , cinnamn and cloves.
2) Wash rice and add it. Fry till aromatic.
3) Mix gently otherwise rice will break.
4) Cook rice in Rice cooker with coconut milk , water , salt and 2 pieces of chicken.

Arranging the layers

1) Allow the rice to cool. Take a baking pan and arrange a layer of rice
2) Pour some saffrom-milk and ghee.
3) Spread Masala on the rice layer.
4) Arrange one more layer of rice on the masala.
5) Add some saffron-milk and ghee. Sprinkle Red Colour in a corner.
6) Seal the dish with aluminium foil.
7) Bake at 270 for 45 minutes. 350 for 20 minutes.
8) Remove foil covering and bake at 250 for 15 minutes.
9) Now remove from over. Before serving mix the layers gently without breaking the rice.

10) Garnish with boiled eggs and fried onions.