RED CHILLY SWEET SAUCE

Red chilly sweet sauce

 

     We buy many kinds of sauces available in the market.Making sauce by our own is not a big deal but have to spend time in it.We can make sauces with less effort and money. This is

the recipe of sweet redchilly sauce.This is a different kind of sauce with sweetness smell of garlic and with redchilly flakes. This post is for blogging marathon by Srivalli. #BM59

Ingredients:

Red chilly flakes-2 tbsp,grind dry redchilly into flakes

Garlic-3 pods,freshly mashed or thinly sliced

Sugar-1/2 cup

Water-1 cup

Salt to taste

Apple cider / white vinegar-1 tbsp

Method:

       In a pan add sugar and water boil till sugar dissolves add in garlic chopped,red chilly flakes and salt boil till it slightly thickens.Add in vinegar boil for sometime and cool them.Store in an airtight container. It can be stored in fridge for upto 3 months.

SWEET CORN VADA MY FIRST GUEST POST-MAHAS LOVELY HOME

Sweet corn vada -My first guest post in mahas lovely home

My first guest post on my friends blog and successfully my 100th post on my blog.Her blog is 

http://www.mahaslovelyhome.com/ her name is usha rani.

She has interesting recipes in her blog and I love to explore her recipes.Here is my link to my guest post 

http://www.mahaslovelyhome.com/2015/01/friday-with-friend-8th-guest-post-by.html#more and

the sample of my recipe in her blog. 

Lets come to my post....All of us like sweet corn and we usually have boiled corn with some spices or sugar. Why can’t we try a vada made of corn. It came out very well and really so yummy and mouth-watering.Here is the recipe:

SWEET CORN VADAI

Serves-6-7 personsPreparation time:10 minsCooking time-10-12 mins

Ingredients:

Sweet corn kernels-1 cupMilk-1 tbsp
Garlic paste- ½ tsp
Red chilly powder-1 tspOnion-1 big, finely choppedCumin seeds-1 tspTurmeric powder- ½ tsp
Corn flour- 2 tbspCoriander leaves-few choppedSalt to taste
Oil for frying

Method:

In a mixer add sweet corn kernels, Garlic and milk blend well and put them in a bowl add corn flour and set aside.In a kadai add little oil and cumin seeds to splutter add in onion sauté well and add red chilly powder, turmeric powder and salt to taste. Add in the corn mixture and stir them well in low flame till the water absorbs, transfer them into a bowl mix in coriander leaves and cool them.
Heat oil in a kadai when it heats up scoop out the mixture with a spoon  and shape lightly with another spoon and put in the hot oil. Fry till crispy and golden brown. Now enjoy crispy corn vada with sauce or chutney.........!!!!!!

Note:

If the batter is still watery add some more corn flour can add mashed bread.The oil should be in medium heat otherwise it will brown outside and stay raw inside.  

                

  mix corn batter and corn flour 

sauté onion and spices 

 sauté the batter and spices till water evaporates

shape with two spoons

  Fry in medium heat oil.

 Enjoy the crispy vada

        

                 

        

Sending this to Remya's kitchen First blog anniversary celebration and giveaway                 

    

 

 

 

CHICKEN BALLS IN COCONUT GRAVY

                                        Chicken balls in coconut gravy

    Chicken is a yummy meat that can be the good combination with any kind of masalas.It is a gravy version of authentic kola balls prepare in south india.But not a fried kolas so its healthy too........You can feed to toddlers who cannot chew the meat.when you eat it,it will melt in your mouth.I assure that........!!!!!!!!!!!!!!Easy to make too..............

Ingredients:

Chicken,boneless-200 gms 

Onion-2

Tomatoes-2

Ginger garlic paste-1/2 tsp

Redchilly powder-1 tbsp

Thyme-a pinch,dried(optional)

Rosemary-a pinch,dried(optional)

Curry powder-1/4 tsp

Bread crumbs-1 tbsp

Coconut milk-1/2 cup

Cream -1 tbsp

Oil-2 tbsp

Salt to taste

Method:

Place tomatoes in hot water,peel the skin and grind to a paste or you can use tomato puree-2 tbsp.

In a mixer jar add chicken pieces,thyme,rosemary,one onion chopped,salt and a tsp of redchilly powder grind to a fine paste and roll them into small balls and set aside.

In a pan heat oil and add remaining onion saute well then add ginger garlic paste saute till aroma comes out then add tomato puree,remining redchilly powder,curry powder saute a while till tomato puree changes its colour then pour the coconut milk and salt place chicken balls one by one undisturbed and cook till chicken balls cooks well and oil seperates.pour in a bowl add cream on top and serve hot with rotis,naan or rice.......

Note:

I used dried thyme and rosemary becoz it goes well with chicken and gives them an aromatic smell.You can avoid if you dont want to include.If you want to make it more healthy without coconut milk then use finely ground onions instead of chopped onions and avoid cream.

So friends try out this recipe and comment below.Happy cooking!!!!!!!!

KADI GOLE(MAHARASTRIAN KADHI)

                         

                                   

                                         Kadi Gole( Maharastrian kadhi)

We make kadhi in different versions from different parts of India.In South India,we make with buttermilk and turmeric powder mixed with rice paste named as "morr kulambu".North Indian will mix butter milk with gram flour named "kadhi".......Any boiled vegetables can be added to this to enhance the taste.This maharastrian Kadhi is made of GOLE,a dhal dumpling boiled in butter milk and mixed with spices......The dish is awesome and goes well with Rice,Roti.The consistency of dal batter should be very thick otherwise it will break and mix with butter milk.

This recipe I made for Divya pramil's SNC challenge hosted by prerana khanwalkar.So sad that Divya is winding up the SNC group from August.Only one recipe rest to make for this group.It makes me feel so bad but no other way than to go with Divya...............

Here is my yummy kadi gole with step wise pictures..............

Ingredients:

Channa dal-1/2 cup  

Yoghurt(curd)-1 cup 

 green chillies-2 nos

 ginger-1 tbsp(grated)

 Garlic-3 pods 

Gram flour-2 tsp

  Red chilly powder- 1 tsp

  Coriander powder-1/2 tsp 

Turmeric powder-1/4 tsp(can be added more to attain its color) 

Asafoetida-a pinch  

Oil/ghee-2 tbsp 

 Cumin seeds-1 tsp

  salt to taste 

Sugar-1/2 tsp If needed but I didn't added 

Curry leaves-one sprig 

Method:

Soak Channa dal in water till overnight or you can fool by soaking in hot water for 20 mins.In a mixer jar add strained channa dal,green chillies,half of ginger,garlic,salt grind like a coarse paste without excess water.Make small balls and set aside.

Now whisk curd with water into buttermilk consistency add in gram flour and salt whisk well without any lumps.Pour the mixture  into a heavy bottomed pan and bring to boil.When it starts boiling add remaining ginger.Now gently add chana balls one by one into it.Boil well for 10-15mins.Don't rush when putting the balls add one after one on sides.In a pan heat oil/ghee add cumin seeds,curry leaves make to splutter.add redchilly powder,coriander powder,turmeric powder,asafoetida saute a little but the color should not change.Add the tempering into the kadi and serve hot with Rice or Roti.....!!!!!!!!

soaked chana dal

combine in mixer

ground coarse paste

boiled kadi

the tadka(tempering)

kadi in pan

serve hot.....

MINCED MUTTON GRAVY

                                Minced mutton gravy

This curry recipe is suitable for all age groups who has strong teeth and also has weak one...........The minced meat used in this recipe is so tender as it cooks in pressure cooker with all flavours combined in it.As It is minced it cooked well.The meat cooked in tomato puree with spices added to it.Can have with rice,roti,naan,kuboos anything even we can have it with bread.

INGREDIENTS:

Minced mutton-1/2 kg
Tomato-3,big
Onion-1cup chopped
Spice powder combined with cinnamon,cloves,cardamom,javithri-1 tsp
Ginger-garlic paste-1 tsp
Red chilly powder-1tbsp
(it'll be a bit spicy you can reduce the amount as needed)
Coriender powder- 1/2 tbsp
Turmeric powder- 1/2 tsp
Ghee/Oil- 2 tbsp
(If you add ghee it will tenderize the meat and enhance its flavour)
Cumin powder- 1/4 tsp
Mustard seeds- 1 tsp
Curry leaves-1strip(5-6 leaves)
Salt to taste
Coconut milk-1/2 cup(optional)

METHOD:

            

          Blance tomato and remove the skin then grind it into a fine puree.
                In a pressure cooker heat ghee add mustard to splutter add curry leaves,chopped onion saute a while add in ginger-garlic paste.When raw smell dissappears add cleaned minced mutton saute till its color changes add red chilly powder,coriender powder,spice powder,turmeric powder toss well add tomato puree and coconut milk if needed add salt to taste close lid and cook in pressure cooker for 4 whistles and when stem releases transfer them into a bowl and serve hot...........
 

ARIPATHRI WITH KERELA PATTANI KOOTU AND CHOOPU CHAMMANDHI

Aripathri  with  kerela  pattani  koottu  and  choppu  chammandhi

   

                                            This is my first guest host for the SNC event by Divya from http://www.youtoocancook.net/ .I feel so happy to host on behalf of the south team. We’ve decided to give the challenge for the north team to cook a delicious tiffin recipe from the interior parts of kerela. I’ve selected Aripathri, a naadan (typical)dish from  Malabar coast. Usually muslims live there prepare this dish for special occasions and for their Ramadan fasting. The best combination of this Aripathri is with beef curry. In kerela cusine this recipe gets an important place.

                                         This is made of rice flour and in  Venezuela  people  make as  Arepas with corn flour and stuff something inside the arepas like sandwich.

                                  I’ve suggested here Aripathri with kerela pattani koottu(peas curry) and choppu chammandhi(coconut red chutney).They make an amazing combination. When I prepared it for the first time believe it or not my kids enjoyed it a lot. I’ve made three batches first for my kids second for my cousins and third for my kids again for their breakfast……………….They want even more………

                             If you wish you can make both pattani kootu and choppu chammandhi  or any one of them to combine with Aripathri.

Time:10-12 mins

Yields:10-12 aripathris

Ingredients:

Rice flour-1 cup

Water-11/2-2 cups

Salt to taste

Oil needed

Method:

1.       In a pan heat 11/2 cup water and salt to boil add rice flour and stir continuously without making any lumps.(use whisk to stir)Cook for  about 2 minutes  or until it rolls like a ball.(not too hard remove from fire when it slightly rolls out because the rice flour absorbs water quickly).

2.       Cool for some time and take out a  lemon sized ball and roll them with  rice flour, roll round by hands or with rolling pin.(the dough will be so soft ,handle gently not like atta dough).Cut round with a cutter to make a perfect shape.

3.       Heat Tawa in medium heat and place Aripathri on it. Do it for 2 minutes and flip(do not touch before it is done on one side).

4.       The pathri will puff up when it is done.Now apply ¼ tsp oil on it and press them gently and flip then apply ¼ oil on otherside and press them to puff up.

5.       Do not crisp the pathris. Take out when they are white in color.

6.       It will need 4-6 minutes to cook a perfect white Aripathri.

7.       Wipe  the  Tawa every time after taking each Aripathri. It will help to have a white Aripathri till the last one.

8.       Eat them when they are hot. Can heat them again in Tawa When you use.

                                                         Whisk the dough

                                                        Roll the dough

                                                      Cut into perfect round

Peas curry(Kerela pattani koottu)

Ingredients:

Dry peas-1 cup

Onion-1 big,chopped

Tomato-1,chopped

Ginger-garlic paste-1 tsp

Red chilly powder-2  tsp

Garam masala powder-1/2 tsp

Thick Coconut milk-1/2 cup

Mustard seeds-1/2 tsp

Split urad dal-1/4 tsp

Cumin seeds-1/2 tsp

Oil-1 tbsp

Salt to taste

                                                    Cooked and mashed peas curry

 Method:

          Soak peas overnight and the next day put them in a pressure cooker add red chilly powder 1 tsp, Garam masala ¼ tsp salt to taste and cook for 3-4 whistles until the peas cooks well to mash.

         Heat a pan with oil add mustard seeds when splutter add split urad dal and cumin seeds when it turns slightly brown add in chopped onion sauté well then add ginger-garlic paste and tomatoes sauté till it cooks and mashes well(can add some salt to cook tomatoes quickly).add the remaining  redchilly powder and garam masala  sauté well.

      Now add in the boiled Peas masala into the pan cook for a while and mash it with the potato masher or with ladle.

    When it combines well add coconut milk cook for 2 more minutes and remove from fire. Sprinkle coriander leaves and serve hot with Aripathri.

Choppu chammandhi(coconut chutney)

Ingredients:

Fresh Coconut grated-1/2 cup

Dry red chillies-3(can add more if you need it more spicy)

Garlic-2 small pieces

Tamarind-a tiny piece (optional)

Salt to taste

Method:

 Grind all together and do tempering with oil, mustard seeds, a pinch of asafoetida and curry leaves.

 

                                                  Enjoy with curry and chutney

PEAS AND ZUCCHINI GREEN CURRY

                              Peas and zucchini green curry   

                                  Every one loves peas people eat peas in all parts of the world.The style of cooking is different from place to place.zucchini is an italian vegetable looks like cucumber taste also sligtly

same and good in nutrients.We can use them with all kinds of vegetables

or we can add them in pizza,pasta etc.I cooked this recipe for 'Cooking with Herbs and Flowers hosted by Sandhya Ramakrishnan from  My Cooking Journey.

Ingredients:

peas-1/2 cup

zucchini-1/2,cubed

onion-1,chopped

coconut paste/milk-5 tbsp

grind basil(dry)-2 tbsp(if using fresh leaves you can use half mint and half basil and a tbsp of coriender leaves)

mint leaves-1/4 cup

green chillies-4-5,or as per required,

coriender leaves-few grind like a paste

lemon rind-1/2 tsp

lemon juice-1 tsp 

cream-1 tbsp to decorate

oil-1 tbsp

salt to taste

Method:

       In a pan add oil and onions saute till translucent.Add in peas and zucchini saute a little add ground paste,lemon rind and coconut milk/paste add some water and salt to taste,cover lid and cook till peas and zucchini cooks well.(zucchini cooks fast than peas to avoid zucchini from getting mashed can add half boiled peas).Squeeze lemon juice,decorate with cream and sprinkle some dry basil and  serve hot with naan/rice.

MALAI KOFTA

                               

 Malai kofta

                     This is the challenge from SNC group by  Divya Pramil.This month  Nupur's UKrasoi from north team has challenged to try malai kofta from mughlai cusine.I love North Indian cuisine very much.I've tried many recipes in my kitchen even these koftas but I've tried koftas from bottlegourd that was also awesome.This malai kofta is different very rich and creamy,I loved it than the previous one.My recipe follows:

Ingredients:

for koftas:

paneer-1 cup,grated

 potatoes-2 big,boiled and grated  

red chilly powder-1/2 tsp 

bread crumbs-1 tbsp

 curry powder-1/2 tsp 

milk powder-1 tbsp 

salt to taste

 oil to fry

For gravy:

onion-1 big or 2 small 

 tomato puree-1/4 cup 

 ginger-1/2"inch

  garlic-3-4 pods 

bay leaf-1 small 

cinnamon-1 stick big 

cardomom-2 nos 

cloves-3 nos

 mace-a pinch 

cashews few

 redchilly powder-1 tsp 

garam masala-1/2 tsp 

 kasurimethi-1/2 tsp 

 cream-2 tbsp 

milk-1/4 cup

 oil-2 tbsp

 salt to taste 

method:

               Mix all ingredients given for kofta except oil make a soft dough.Make small balls,If the dough is too sticky add more bread crumbs.Heat oil and fry the koftas till golden brown and drain excess oil.

           In a kadai add oil add in all spices,ginger,garlic,onions saute well till onions get brown now add in cashews saute a while,allow them to cool and grind like a smooth paste.

           In same kadai add oil add ground paste saute well add tomato puree, redchilly powder,garam masala and salt boil for some time add milk and some water boil till oil seperates.Now add cream and fried balls cook for 2 mins and remove from fire.Sprinkle kasuri methi and serve with greated paneer and cream on top.