Sunday, March 28, 2010

Kadala Curry / Black Chick Peas Curry

Things you will need:

Kadala/Black Chick Peas- 1 cup
Grated Coconut- 1/2 cup (I use the frozen kind)
Shallots( Pearl Onions)-8 or 10,finely chopped
Red Whole Chillies- 3 or 4
Coriander powder-2 tsp
Red Chilli Powder- 1 tsp
Black Pepper Powder- 1 tsp
Garam Masala Powder- 1 tsp
Turmeric Powder-1/2 tsp
Garlic 5 or 6 pods; chopped
Ginger- 1 inch piece; grated or finely chopped
Mustard Seeds -1 tsp
Cumin Seeds- 1 tsp
Curry Leaves- few
Tomatoes- 1 or 2; cubed
Coriander Leaves (Cilantro)- few chopped
Salt to taste
Oil- 2 tbsp; preferably Coconut oil

Preparation Method:

Soak black chick peas overnight.
Then, using a pressure cooker,cook the soaked chick peas along with salt and 1/4 tsp turmeric powder until they are soft.
This will take about 10 minutes.
In another pan, roast -cumin seeds, coriander powder, garam masala powder, black pepper and red chilli powder and grated coconut.
Grind this to a fine paste.
Now heat the oil in a pan.
Add mustard seeds and red whole chillies and wait till the seeds splutter.
Now add cumin seeds,curry leaves, pearl onions(shallots),ginger and garlic, and saute on low-medium flame until the shallots turn light brown in color.
Now add the black chick peas (with the water that was used in the pressure cooker) and coconut paste,tomatoes and mix well.
Add salt to taste and cook covered for 5 minutes on low flame.

Kadala Curry is now ready and can be served with hot steamed rice and Mango Curry or Puttu.

Monday, March 22, 2010

Flavored Poori / Methi Puri

Things you will need:

Wheat Flour- 2 cups
Water- 1/2 cup ; warm
Salt- 1/2 tsp
Dry Methi Leaves/ Kasoori Methi- 1 tbsp
Fried Onion- 1 tbsp
Red Chilli powder - 1/4 tsp ; optional
Ghee – 1 tsp
Oil- for deep frying

Preparation Method:

In a mixing bowl, add the flour, methi leaves,fried onion, salt and ghee.
Using water , knead the flour into a soft dough.
Add enough water to knead the flour well, but make sure the dough does not become sticky.
If it does, add some more flour and knead well.
Keep the dough aside for 15 to 20 minutes.
Make lime–size balls and using a rolling board and rolling pin ,spread /roll each ball into 4 inch rounds like a tortilla.
Use flour occasionally to make sure the dough does not stick to the rolling board.
Heat a pan with enough oil for deep frying.
Add a little salt to the oil to keep it from smoking.
Fry the poori one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown.
Remove from pan and lay on paper-towel to lose the excess oil.

Serve hot with Paneer Makhni or Butter Chicken.

Sunshine Award

I would like to thank Krishnaveni for this lovely award :)

I would like to share this award with the following blogs/blog owners
Sarah Naveen, Vrinda, MomOfTwoDeliciousBabies, Shilpa, Kothiyavunnu, Sangeetha Sujith, Taste of Mysore, Curry World, Naadan Recipes, Sandhya's Kitchen, Neivedyam, Kaipunyam

To the award winners,

1.Put the logo within your post

2.Pass on to atleast 12 bloggers

3. Link the nominees within ur post

4. Let the nominees know they have recieved the award

5. Share the love and link to the person form whom you have recieved the award :)

Sunday, March 14, 2010

Butter Chicken / Chicken Makhani / Murg Makhani

Preparation Method:

Heat a pan and add the following ingredients on medium - high flame:

Bay Leaf - 1
Butter - 1 stick
Onion - 1 large; finely diced
Lemon Juice - 2 tsp
Ginger Garlic Paste - 1 tbsp
Garam Masala- 1 tsp
Black Pepper- 1 tsp
Red Chilli Powder- 1 tsp
Cumin powder- 1 tsp
Butter Chicken Masala- 1 tbsp

Now add the chicken and let it simmer :

Chicken- 1.5 pound; boneless,skinless, cut into bite-size cubes

Once chicken is cooked add the following and simmer for a few minutes after each ingredient .Cook until the oil starts to separate from the mixture.

Yoghurt/Curd- 1/4 cup
Cream- 1/2 cup
Tomato Puree- 1 cup
Cashew Paste- 1/4 cup
Orange food color- optional

Be sure to add water to adjust consistency.

Now add salt to taste and garnish with chopped cilantro.

Serve hot with Butter Naan or Kerala Porotta.

Monday, March 8, 2010

Kaanda Poha - Easy and Delicious!!

Things you will need:

Poha (Dry Flattened Rice)- 1 cup
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - Few
Turmeric Powder - 1 tsp
Green Chillies - 2 or 3 ; finely chopped
Onion- 1 ; finely diced
Potato- 1 peeled and finely diced
Peanuts- 1/2 cup
Salt to taste
Cilantro- few; chopped finely

Preparation Method:

Using a sieve ,wash poha under running water for 2 or 3 minutes.
Set aside to drain.
Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies,and onion.
Saute till the onion turns golden brown.
Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
Add the poha,turmeric powder and stir well to blend all ingredients.
Cook for another minute.
Turn off the fire.
Garnish with chopped cilantro and serve hot.
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