Rava Kichadi

Rava Kichadi also called as Sooji / Semolina Kichadi is one of my favourite in rava dishes since childhood I have rava in my pantry and I thought to make any dish from it and try this kichadi for first time it came out well. Since it looks so colourful, my son enjoys this with sugar.

Preparation Time: 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main| Recipe Cuisine: South Indian

Rava Kichadi

Ingredients

Rava - 1 cup
Onion - 1 big cut lengthwise
Ginger paste - 1/2 tsp
Green Chillies - 2 chopped fine
Carrot - 1/4 cup chopped
Peas - 1/4 cup
Turmeric powder - 1/4 tsp
Water - 3 cups
Coriander leaves - 2 tsp finely chopped
Salt - to taste

To temper:

Oil - 1 tbsp
Ghee - 1/2 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tbsp
Curry leaves - few

Method:

1.                In a pan roast rava till nice aroma comes without changing the color,Set aside. (if you bought roasted rava skip this step).

2.                Pressure cook the carrot and peas in low flame for 2 whistles, Set aside.

3.                Heat oil in a pan and add the items under 'to temper' fry till they turn golden brown.

4.                Then add ginger paste, onion fry till slightly browned

5.                Now add the cooked vegetables and saute for 2mins.

6.                Then add turmeric powder and required salt, required water and saute till the veggies are well blended.

7.                Lower the flame, Then add rava slowly keep stirring, Keep stirring continuously to avoid lumps. Keep mixing till rava absorbs water fully.

8.                Keep covered and cook for 3-5mins till the khichdi texture if reached.

9.                Finally add coriander leaves

10.            It should not be dry, it should slightly mushy and greasy. This goes well with chutney and sambar!

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Filter coffee

I am totally a filter coffee lover but Making filter coffee (filter kaapi) isn’t a big deal but to get the perfection sure comes only practise. I can’t start my daily chores without my filter kaapi

Filter Kaapi (Coffee) Recipe

Ingredients

Preparation Time: 10 mins Cooking Time: 15 mins Serves: 2 to 3

Recipe Category: Beverage Recipe Cuisine: Tamil Nadu(kumbakonam)

For the decotion:

Coffee Powder - 3 tsp
Water - 1 cup

For the coffee:

Strong decotion - 1/4 cup (adjust according to the strongness you want)
Milk - 1 cup
Sugar - 1 tsp.
Note : This decotion can make around 2-3 cups of coffee depending on the strongness.

Method:

1. First add 3 tsps of filter coffee powder to the filter container.

2. Allow it to boil and water vaporises and for decotion (it should be in syrup consistency for strongest)

3. Add sugar in the serving tumbler.

4. Then add decotion may be 2- 3 tsp(depends on how strong you need your coffee to be). Boil the milk then add it to tumbler by straining milk in the same tumbler. Pour from the tawara to the tumbler for once or twice until frothy. Filter coffee is ready serve it hot and frothy. (I don’t have tawara so I used cup and mixed it with spoon).

Notes:

1. Once the decotion is added to the milk, do not heat it. If you want to heat then place the coffee tumbler inside a container of boiling water.

2. It is not necessary to refrigerate the decotion and it can be used for 2-3 days longer it stays stronger the decotion.

3. We can take even 2 decotion by adding in little more water once the 1 st decotion is taken but the 2nd decotion will not strong.

4. If you use decotion stored in fridge, heat the decotion separately by placing it inside a container which has boiling water.

5. For better result buy kumbakonam degree filter coffee powder while you are driving in madurai chennai high way

Chicken curry/kozhi kulambu

Here i'm going to share my signature dish. This is my family favourite recipe.
Chicken curry/ kozhi kulambu

Ingredients:

1.     Chicken  - 1/2 kg (clean and cut into medium sized pieces)

2.     Small onion – 1 cup

3.     Tomato - 1

4.     Ginger garlic paste - 2 tsp

5.     Turmeric powder - 1/2 tsp

6.     Red chilli powder - 11/2 tsp

7.     Corriander powder - 4 tsp

8.     Cinnamon -1

9.     Cloves - 3 or 4

10. Cardmom - 2

11. Saunf - 1/4 tsp

12. Curry leaves - 1 sprig

13. Oil - 1 tbsp

14. Pepper - 1/2 tsp

15. Cumin seeds - 1/4 tsp

16. Saunf - 1/2 tsp

17. Grated coconut - 1/2 cup

Methods

1.     Marinate the chicken with tumeric powder and ginger garlic paste; keep aside.

2.     Grind the pepper, cumin seeds, saunf and grated coconut with water to a fine paste; keep aside.

3.     Heat oil in a kadai; add cinnamon, cloves, cardamom, saunf and curry leaves .

4.     After it crackles, add the finely chopped onions. Saute till the colour changes after that add tomatoes, red chilli powder, corriander powder and salt

5.     Fry till the tomato melts. Add little water, if it sticks to the pan.

6.     Now add the marinated chicken; mix well and allow to cook till the chicken is half done. Now add the grounded paste with 1/2 cup water.

7.     Close the pan with a lid and cook in a low flame for 5 to 10 minutes till the chicken becomes soft and oil separates.

8.     Serve hot with steamed rice or appam.

Coconut Milk - Cooking Essentials

If you are from tamilnadu especially from chettinad you must prepare coconut milk for at least 4 or 5 times a week because coconut milk plays a significant role in your dish. I suggest coconut milk instead of coconut paste in my curries because it gives affluent aroma to our dish. We must choose mature coconut to make this milk.

Coconut Milk –Cooking essentials

Ingredient

1)    Coconut – 1

2)   Water as required

Preparation

Ø  Wash coconut and grate it.

Method

Ø  Add coconut to a mixer or food processor and grind it.

Ø  Strain the coconut in a cloth or strainer. Milk prepared here is thick milk.

Ø  Add the paste again to mixer and add little amount of water to it and grind it.

Ø  Again strain the paste in cloth and this is thin milk.

Note

Ø  If you are adding this milk to curry first add thin milk while the curry is cooking then before we take

Ø  The curry from flame we should add thick milk.

Indian Masala Pasta

I got pasta from store and kept for long time. I love Indian masala. So i tried this with my Indian style. It came out well and here goes the recipe

Indian Masala Pasta

Ingredients

Ingredients	Quantity
Pasta	1 cup
Onion	1 cup
Green chillies	4 nos
Chilli powder	2 tsp
Tomato sauce	1 tsp
green chilli sauce	1 tsp
Salt	To taste
Olive oil	As reqd
Water	Few drops
Ginger garlic paste	1 cup

Preparations

• Chop onion into half-moon shape
• Chop green chillies finely.
• Boil pasta in water for 12 to 15 minutes
• Drain the water and keep aside.

Methods

• Heat oil in a pan and add onions and sauté it till it becomes golden.
• Add green chillies and ginger garlic  paste and sauté it for few minutes.
• Then add chilli powder and sprinkle little water to it.
• Add all sauces, pasta and salt and mix well.
• When it is cooked garnish and serve it with onion and coriander leaves.

Notes

• Can add oil while boiling pasta but masala won’t stick to it.
• Can add shredded cheese to it after adding pasta.

Mutton Bone Curry

This i learned from my mom. My fav curry in mutton. Goes well with hot Rice and biriyani.

Ingredients 

1. Mutton bone - 100 gm. 
2. Small Onion - 1/4 Cup (Finely chopped) 
3. Tomatoes - 2 (medium sized finely chopped) 
4. Ginger paste- 1 tsp 
5. garlic Paste- 1 1/2 tsp 
6. Cumin seeds - 1 tsp 
7. fennel seeds - 1 tsp 
8. Cloves - 2 nos 
9. Bay leaves -1 no
10. Kari pattai - 1 no 
11. turmeric powder - a pinch 
12. Coriander powder - 1 tbsp 
13. Chilly Powder - 2 tbsp 
14. coconut milk - 1 cup Oil as reqd 
15. salt as reqd
16. water as reqd 
17. Coriander leaves few 
18. Curry leaves few 

Methods 

• Make fine paste of ginger garlic cumin and fennel using little water. 
• In a pressure cooker add water,paste,mutton and pressure cook for 6 whistles.
• In a frying pan add add heat it fry cloves karipattai bayleaves. 
• Add onions Saute well till it turn brown color. 
• Add curry leaves saute well 
• Add tomatoes and all powders cook with very little water till raw smell goes. 
• Serve with hot rice.

Note 

• Small onions can be Substituted with normal onions.

Gobi Matar Capsi Masala

Ingredients
1. Cauliflower - 1 cup
2. Green Peas - 1/4 cups
3. Capsicum - 1/4 cups
4. Onion - 1
5. Tomato - 1
6. Turmeric Powder - 1/4 tsp
7. oil
8. salt


For Grinding
1. Coconut - 4 tbsp
2. cashew - 5
3. onion - 1
4. chilli powder - 1 tsp
5. Roasted Gram - 1 tbsp
6. garlic - 4 flakes
7. Cardamom - 2
8. cinnamon - 1/2 inch
9. green chillies - 3
10. coriander powder - 1 tsp


Preparation
• Deshell peas.
• Clean Cauliflower and cut into florets.
• Chop capsicum.
• Grind the ingredients given in 'for grind' into fine paste.


• chop onions and tomatoes


Methods
•  Boil Cauliflower peas in salt turmeric and water.
• Heat oil saute onion till it turns golden brown.
• Add Tomatoes saute till it get mushy.
• Add Capsicum saute till it gets cooked.
• Add ground paste and salt
• Add Veggies little water
• Close and Cook for 5 - 8 mins stir in between
• Gobi mutter capsi masala is ready to serve

Chilli bajji / Milagai bajji

Chilli Bajji

Chilli bajji is snack to those who love to eat hotter food. Climate is good here. I have some long chilli in my refrigerator for some times. So thought of doing it. I enjoyed it with hot filter coffee.

Ingredients

1)      Chilli – 10 nos

2)      Gram Flour – 1 Cup

3)      Chilli powder – 3 tsp

4)      Salt – as required

5)      Corn flour – 1 tsp

6)      Idly Batter – 1 tbsp (optional)

7)      Oil – For deep frying

8)      Aesafotida – a pinch

Methods

Ø  Mix gram flour, corn flour salt aesafotida, idly batter, chilli powder in water and form thick batter.

Ø  Pour oil in pan and wait till oil heated.

Ø  Dip each chilli in batter and put it in hot oil.

Ø  Wait till it turns to golden color turn it once or twice.

Ø  Hot chilli bajji or milagai bajji is ready to serve.

Note

Ø  We can use store bought bajji mix.

Ø  Idly batter and corn flour are completely optional.

Ø  We can make bajji from onion, potatoes, capsicum, Plantain banana, cauliflower etc....

Kashmiri Rogan Josh

I’m a great fan of TLC Channel I love Indian food made easy. Yesterday when I’m watching one of its episode, I come across this recipe. Instant I took notes of it for my reference. I thought to post it for sake of other viewers. I will upload picture after I try this till that here is the recipe……….

Kashmiri Rogan Josh

Ingredients

ingredients	Quantity
Mutton or lamb	½ kg
Onion	2 large size
Tomato	2 medium size
Green cardamom	2
Black cardamom	2
Pepper corn	1 tsp
Cinnamon	1 inch
Star anise	1
Ginger	1 piece
Garlic	6-8 pods
Cumin powder	1 tsp
Fennel powder	1 tsp
Coriander powder	1 tsp
Cream or yogurt	1 cup
Salt	As required
Water	As Required
Oil	As required
Coriander	For garnishing

Preparations

• Cut lamb into pieces with bone
• Clean it with water and turmeric powder(my tip for cleaning lamb it take raw smell from mutton)
• Cut onion into thin slice.
• Make ginger garlic paste.
• Make tomato puree.

Methods

• Heat oil in a pan.
• Add black green cardamom, cinnamon, star anise sauté it.
• Add Chopped onion, gg paste to it sauté till onion becomes translucent.
• Add mutton with some salt sauté for few minutes and close and cook for 10 MINUTES
• Add tomato puree, cumin, coriander, fennel powder to it with some water.
• Add cream at the end.
• Garnish it with coriander.

Notes

• We can add lime juice at the end also