Vada Curry

Vada Batter:


channa Dhal 1/2 cup
Moong Dal 1/2 cup
Salt to taste

Soak them for 2 hrs and grind it to coarse paste (No water)

1 onion long cut
10 garlic pealed  or 1 pod
patta 1
cardamom 3
bay leaf
tumeric powder pinch
10 cashew broken
coconut milk - one can
Make a paste of sauf 1 tbsp, 10 green chilli, ginger 1 inch no water


Deep fry the vadas as small rolls in oil. Once golden remove.

In another pan add oil 3 to 4 tsp, patta, cardamom, bayleaf, then cashew fry red.  Add garlic, fry until soft. 

Add onion and soften add a lil salt for onion. 
Add the grinded paste and fry, (add chilli powder and reduce green chill if u like), add tumeric lil and then fry and add 1/2 cup water
Cook a few minutes.  Then add coconut milk, and enough salt, if requred add more water enough for curry.  Then cook 5 mins add curry leaves.

Break the vadas into small pieces. add to the curry and cook together.
Mash the vadas.

Add a tsp ghee on top. Garnish with Coriander leaves.
Very tasty and fragrant vada curry is ready.

Yum Yum with Idli's specially and Dosa.
Can be eaten with rice as well.

Chettinadu Chicken Curry

For Gravy:
Chicken - 3/4 kg
Shallots/Red onion - 1 cup, sliced
Tomato - 1 cup, sliced
Turmeric powder - 1/4 teaspoon
Curry leaves - 1 string
Coconut Milk - 1 cup (I used canned coconut milk)
Salt - to taste
Oil - 1 tablespoon
Coriander leaves - for garnishing

For Masala:
Black Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 3/4 teaspoon
Coriander seeds - 1 and 1/2 tablespoons
Dry red chillies - 6 nos
Cardamoms - 2 no
Cinnamon - 1 inch length
Curry leaves - 1 string

For Paste:
Green Chillies - 3 nos
Garlic - 2 big cloves
Ginger - 1 inch piece
Poppy seeds - 1 teaspoon (Soak in 1 tablespoon warm water for 10 minutes)

Method:
1) Dry roast the ingredients given 'For Masala' for 2-3 minutes and grind it to a powder when it comes to room temperature. Keep aside.

2) Make a paste of all the ingredients given 'For Paste'. Keep aside.

3) Heat Oil in a pressure cooker. Add onions and curry leaves. Saute them till onions get soft.

4) Add paste(as said in step 2) and saute for a minutes.

5) Add chicken pieces, cover and cook for 5-7 minutes. Chicken will leave out some water now while cooking. Stir in between for proper cooking.

6) Add tomato, turmeric powder and salt. Mix well and reduce the flame to low and cook the chicken for another 5-7 minutes, uncovered.

7) When you see the chicken is 3/4th cooked, add the coconut milk. Mix well.

8) Close the pressure cooker with lid and cook for 5 more minutes or cook for a whistle.

9) Now, open the lid and add the masala powder (as said in step 1). In a medium flame cook for some time.

10) Garnish with coriander leaves and serve hot with steamed rice.

Note: No need to add water for the gravy. Coconut milk is alone enough.
Tips: Chicken cooked too long will become hard.  Just cooked enough for a tender juicy finish.

Yummy Hot Curry is awaiting to be served.

Palak Paneer

Ingredients

Chopped onion 1,

Chopped garlic 2-3 cloves

Red chilli powder 1/2 tsp

Ginger & Garlic paste 1tsp

Green chillies 2

Chopped tomato 1 to 1/2

salt

Coriander powder 1 tsp

Cumin powder 1 tsp

Cumin seeds 1/2 tsp

Turmeric pinch

Whipping cream optional

Paneer - Indian Cottage cheese

Whole garam masala - Cloves 4-5, Cardamom2-4, Cinnamon 2 small sticks

Fenugreek leaves powder 1 tsp

palak 1 bunch

Method:

In boiling water add spinach for 2 mins and cook then drain and grind to a paste

Don't use lid when cooking the palak if you want the green color, and if you want to keep the vitamins then close the lid.

In a Pan add oil, whole garam masala, chopped Garlic 2 to 3 cloves, cumin seeds once spluttered,
add chopped onions, lil salt (onions, cook lil more until light brown so they can dissolve) and add
Ginger Garlic paste, 1/2 tsp, turmeric and fry and add chopped tomatoes (must be fully cooked in medium heat),

Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp chilli powder add fenugreek leaves (crush them in palms while adding)
and fry then add green chillies and fry. 

Add grinded palak and wait till oil comes out, then add paneer and simmer for a few minutes. Finally, add some cream (optional).

Palak paneer is now ready to be served with naan / roti / paratha / pulav.

Kadai Mixed Vegetable

1 tbsp Coriander Seeds
1 tbsp Cumin Seeds
2-3 Red Chillies dry
fry dry and Grind coarsely

1 1/2 tbsp Ginger & Garlic Paste
2 to 3 small green Chillies
Grind into paste

2 onions chopped
2 carrots chopped

1 small cauliflower chopped
10 - 12 french beans chopped

1 green capsicum chopped
3/4 cup peas

3 tomatoes chopped

1/4 tsp tumeric powder
1/2 to 1 tsp chill powder
1 tsp coriander powder

In a Pan add oil 1 to 2 tbsp, onions fry, green chilli & ginger garlic grinded
paste, fry and add coarse grind powder fry a little. Add all chopped vegetables
except peas and capsicum. Close lid and cook until carrot almost done. Add lil
water or sprinkle some water if needed. Add chopped tomatoes, tumeric powder,
chilli powder, coriander power and mix without stopping. Add tomatoes with 1/2
cup water. And salt and cook little dry. Garnish with coriander and
garam masala powder.

Serve with roti, naan ..

Chicken Tikka Masala

Ingredients:

500 gms Boneless Chicken, 1 onion, 1 tomato, 1 red capsicum, Mixed Vegetables, 1or 2 green chillies,  1/2 tsp cumin seeds, 1 tsp ginger garlic paste, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, methi powder a pinch, turmuric a pinch, 1 tbsp curd, 1 tsp coriander powder, 1 tsp cashewnut, 1 tbsp cream, 1 lemon, 1 cup coriander leaves, Salt to taste

Instructions:
Cut Chicken, Vegetables, Red Capsicum, Onions  into small pieces.

Grind tomato,cashewnuts.
Add ginger garlic paste, chilli powder, tumeric powder, coriander powder, , methi powder, curd, lime juice, salt, oil and mix it in a bowl.    Marinate half of this mixture to vegetables and half to the chicken pieces.

Keep aside for an hour.    Grill or pan fry the marinated chicken and vegetables.   Half cook them.

In a Pan add oil, cumin seeds, chopped onion finely, chopped green chilli, garam masala, salt. Mix in low heat.
Add ginger garlic paste, cumin, turmeric, coriander, chilli powder,  add a little water mix well.

Add blended tomato paste and mix well.
Close and cook for 5 min.

Add the half cooked grilled or pan fried chicken and vegetables.
Cook for a couple of mins until chicken is done.  
Add cream (optional) and Garnish with chopped coriander leaves.

Yummy Chicken Tikka Masala is ready to serve with (Indian Bread) Naan's, Roti's, Pulav.
Relish and Enjoy.

Chicken 65

2 lbs Chicken (Boneless Thigh) 
(Use only Dark Meat)

1/2 tsp each tsp Cumin seeds
1/2 tsp Pepper powder
1/2 tsp Chilli powder
1 tsp Garlic-chopped

1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
2 tsp Cornflour

1/2 tsp Aji no moto(MSG)

1 number Egg

Salt to taste

4-5 number Curry Leaves-chopped

1/2 bunch Coriander leaves-chopped


2-3 drops Red color (Optional)
Oil to fry


For the Fried Chicken:

Take chicken pieces (Use dark meat for juicy finish when fried)
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder a pinch, Cornflour and MIX.
Add 1 egg and mix in completely

Heat oil in a frying wok.  Add chicken pieces few at a time and fry until lightly golden brown.
Drain and remove on a paper towel.

For The Sauce:

(Add less salt)
Heat 2-3 tsp oil in a pan.
Add cumin, chopped ginger and garlic
Saute until raw smell leaves
Add chopped chillies, Curry leaves,
1 tsp ginger & garlic paste,
Pepper powder,
Chilli powder,
Chilli & Garlic Paste,
Aji-no-moto,
Salt, red color and mix.  Cook for a few minutes.

Add a little water and then add chicken to this paste and toss lightly.
Garnish and stir the Coriander leaves. 

Yummy Juicy Chicken 65 is ready to serve.

Butter Chicken

Chicken 1 kg,  2 tbsp or oil butter, 50 ml cream, 10 Cashew Nuts paste, 15 grams chilli pdr, pinch of tumeric, 1 tsp Cumin Powder, Pinch of Garam Masala, 1 tbsp Ginger Garlic Paste, 1 large Onion, 1 tbsp Tandoori Masala, 2 Tomatoes paste,  2 tbsp Yogurt, 1 tbsp Lime juice,  1 Small Cilantro / Coriander leaves,  Salt to taste

1.  Combine Yoghurt, Lemon juice, Turmeric, Garam Masala, Chilli, Cumin, Tandoori Masala, Ginger Garlic paste in a bowl and Marinate the Chicken for an hour or overnight.


2. Heat butter / oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the gingergarlic paste till oil seperates.
4. Add the Cashew Nut paste, Tomato Paste and cook for 10 minutes.
5. Add butter, Cream, Chicken, Salt. Mix well and cook until it is done.
6. Garnish with Cilantro or Chopped coriander leaves.

Seve hot with Naan, Roti's, Paratha's, Indian Pulao (Basmati rice)..  
Yum Yum Butter Chicken is now ready to eat.