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cheena chatti cheena chatti speaks volume from my kitchen wednesday march 18 2015 paruppu vadai w coconut chutney we had our friends visiting us over the weekend after a long time since they are not from southern part of india i decided to make the dinner completely south indian we started off with vadai chutney for appetizer and followed with idly pongal hotel sambhar chutney and some spice kothu parotta here is the recipe for paruppu vadai i used only channa dal to make these paruppu vadais for a long long time until one trip to the grocery store with my late father in law he picked up a packet of pattani paruppu aka yellow split dal and said this is what we should use for authentic paruppu vadai since then i have used only this dal paruppu vadai what do you need yellow split dal aka pattani paruppu 1 cup red chillies 4 asafoedita a pinch curry leaves as needed onion 1 2 chopped green chillies 2 chopped jeera 1tsp salt as needed oil for deep frying how you make it soak yellow split dal along with red chillies and jeera for about 2 hrs after 2 hours take out 2 tbsp of dal and keep them aside grind the rest of the soaked dal into a coarse paste in a mixie using very very less water add salt asafoetida and 2 tbsp of soaked dal that we kept aside into this mix now add chopped onions green chillies curry leaves and make them into small patties heat oil for deepfrying in medium flame once the oil is hot enough start deep frying these vadai s until they are golden brown serve them hot with coconut chutney note make sure you don t use too much water while grinding dal even slightly watery batter won t make good vadais if at all you think the mix is slightly watery you can use couple of tbsp of rice flour to adjust the thickness coconut chutney what do you need to grind coconut 1 cup shredded green chillies 2 tamarind a small gooseberry size piece garlic 1 small pod salt as need for tempering oil 2tsp mustard seeds 1 4 tsp urad dal 1 4tsp curry leaves a few how you make it grind the ingredients listed under to grind into a paste using little water check salt at this point and add if needed the consistency of the chutney should not be watery heat a pan and do the tadka aka tempering with ther ingredients listed under for tempering serve this side for idly vada dosa etc posted by unknown at 8 09 pm no comments email this blogthis share to x share to facebook share to pinterest labels chutney snacks monday march 02 2015 kappa puzhukku tapioca aka kappa another staple of kerala i cooked up the easy dish that we make to go with fish curry d what you need tapioca cubed 3 cups turmeric powder 1 4 tsp water as needed to cook tapioca salt to taste to grind coconut grated 1 cup red chili 3 cumin seeds 1 tsp garlic 1 clove for tempering coconut oil 2 tbsp mustard seeds 1 tsp urad dal 1 tsp curry leaves 1 sprig how you make it peel the skin off of tapioca and cut them into small cubes wash them and boil them in a heavy bottomed pan with just enough water salt and turmeric powder on medium flame it should not take that long to cook once they are half way cooked add in the grounded coconut mixture check the salt and let it boil until raw smell of coconut mixture is gone and tapioca is fully cooked try and smash some of the tapioca pieces and cook until the gravy is thick enough in another pan heat coconut oil and temper the ingredients listed under for tempering pour these over the cooked tapioca serve it hot we had these with some nethili meen curry and king fish fry for sunday lunch i personally love to have these as a tea time snack as well tapioca kappa kizhangu dosa is next on my list posted by unknown at 3 11 pm no comments email this blogthis share to x share to facebook share to pinterest friday february 27 2015 kethel s chicken proxy version hotel rahmaniya s kethel s chicken is one of the famous chicken fry in my home town thiruvanathapuram i happened to watch a youtube video of this hotel and they were talking about this special dish they happened to mention some of the ingredients that goes into this dish s masala so ended up making my version of the famous kethel s chicken the original recipe calls for deep frying in coconut oil but i chose to shallow fry instead what do you need baby chicken 1 cut is medium sized pieces turmeric powder 1 4tsp salt as needed coconut oil 3 tbsp curry leaves few to coarsely grind the following red chillies 5 perunjeeragam 2tsp whole black pepper 1tsp please adjust spices according to your taste how you make it marinate small pieces of baby chicken with all ingredients except for coconut oil curry leaves and eep this aside for at least 1hr heat coconut oil and add curry leaves in a heavy bottomed pan then add the marinated chicken pieces and cook it on medium high flame until chicken is well cooked and are golden brown note the main masala needs to be coarsely grind so that you can see the red chilli flakes you can the red chilli flakes instead of grinding the whole red chilli posted by unknown at 9 14 am no comments email this blogthis share to x share to facebook share to pinterest labels chicken wednesday february 11 2015 spicy egg masala this is your normal egg masala there is nothing different about the ingredients that you normally use but the process is somewhat easy and it involves pressure cooker few days while browsing through i stumbled upon onion tomato gravy made using pressure cooker looked so simple that i had to experiment it right away what you need boiled eggs 5 shelled and make small slits across the egg onion 1 5 big onion chopped fine tomato 2 roma tomatoes chopped fine ginger garlic paste 3 tsp turmeric powder 1 4 tsp red chilli powder 2 3 tsp coriander powder 1 tbsp cumin powder 1 tsp salt as needed oil 2 tbsp tamarind juice from a small lemon sized tamarind jaggery 2 tsp optional note please adjust the spice level accordign to your taste tadka oil 2 tsp mustard seeds 1 tsp curry leaves a few whole red chillies 2 how you make boil 5 eggs and remove the shells make around 4 5 minor slits across each egg for the gravy to soak in keep them aside in a pressure cooker heat oil in medium flame once the oil is hot enough add in chopped onion and saute fore few minutes until is slightly pink now add in ginger garlic paste tomato and all powders including salt mix them all together and close the lid no need to add any water pressure cook this mixture on medium low flame for a whistle it took around 15 minutes for me once the pressure is off open up the cooker yopu can see the gravy is well cooked and oil is separated at the top this is the consistency we want the reason i like about this way of cooking the gravy is that first and formost its the consistency and texture of the gravy and you can make it in a batch and use it for different gravies in a separate pan heat 2 tsp of oil and splutter mustard seeds add in curry leaves and whole red chillies on medium flame add in the gravy mixture tamarind juice and salt let it boil until raw smell of tamarind juice goes away at this point add in the jaggery if you like once the gravy gets into thick consistency add in the boiled eggs keep the flame alive for few more minutes and let the eggs get coated with this gravy switch off the flame and serve the dish hot with rice roti recipe adapted from vahrehvah posted by unknown at 10 02 am 2 comments email this blogthis share to x share to facebook share to pinterest labels egg monday december 29 2014 mutton fry poriyal what do you need mutton 2 lbs boneless cut in cubes small onions 20 no s curry leaves a few red chilli powder 2 tsp jeera powder 1 tsp perunjeeragam 1 tsp turmeric powder 1 4 tsp pepper powder 2 tsp oil 3 tbsp cashews a few fired optional to cook mutton ginger garlic paste 2 tsp red chilli powder 1 tsp turmeric powder 1 4 tsp salt as needed how you will make it mix mutton along with turmeric powder red chilli powder ginger garlic paste and salt add a little water and pressure cook it until it s cooked tender note i usually pressure cook all mutton pieces both boneless and with bones together and separate them for two different dishes in this case i separated bone less pieces for mutton fry and rest for a mutton gravy in a pan heat oil and saute perunjeeragam and sliced small onion curry leaves saute until onions are soft now add turmeric powder red chilli powder jeera powder and salt saute until raw smell is gone and add mutton pieces fry these on medium heat until everything comes together and mutton pieces turn into brownish color finally add pepper powder and saute altogether switch off the heat and serve hot with rice roti you can add fried cashews to make it extra special posted by unknown at 10 01 pm no comments email this blogthis share to x share to facebook share to pinterest labels mutton friday september 05 2014 potato mushroom masala what do you need potato 2 cups cubed mushroom 1 cup sliced onion 1 large finely chopped ginger garlic paste 2 tsp red chilli powder 2tsp coriander powder 1 tsp turmeric powder 1 4 tsp salt as needed oil 2 tbsp salt as needed garam masala 1 tsp coriander leaves chopped for garnish how you will make it in a pan on medium high heat heat oil and sauté onions until they are golden brown add in ginger garlic paste and sauté until raw smell is gone now add in all the masala powders and sauté in medium low flame once the masala is sautéed well add in the cubed potatoes and salt mix and cook it covered for about 10 minutes on medium low heat check in between and make sure potatoes are not getting stick to the pan once the potatoes are almost cooked but not breaking add in the sliced mushrooms cover and cook again mushrooms don t take much time to cook once they are cooked switch off the flame and garnish with chopped coriander leaves serve it hot with rice or roti we had this with rice and spinach sambar posted by unknown at 2 17 pm no comments email this blogthis share to x share to facebook share to pinterest labels mushroom potato side dish monday august 25 2014 chicken mushroom stir fry my way of sneaking in their not so fav veggies with their all time fav ingredient chicken what do you need chicken 2 lbs boneless mushroom 1 2 cup sliced thin green capsicum 1 2 cup chopped jalapeno pepper 1 sliced onion 1 chopped fine ginger garlic paste 1 tsp turmeric powder 1 4 tsp daniya coriander powder 1 tbsp red chili powder 1 tsp optional if you want that extra spice level tomato sauce 1 tbsp oil 2 tbsp salt as needed how you make it in a wok heat 2 tbsp oil and fry chopped onion until they are golden brown now add in the ginger garlic paste and sauté until raw smell goes away add in daniya turmeric powder and red chili powder and sauté for about a minute before adding in the chicken pieces along with chicken pieces add salt needed on high flame sauté well until chicken is almost cooked now add in chopped capsicum and sliced mush rooms and 1 tbsp of tomato sauce adjust salt if needed at this point keep sautéing until veggies and chicken are cooked and the dish is almost dry finally add in sliced jalapenos and sauté little more until they are soft i garnished with chopped onion and served with naan note you can replace jalapenos with thai green chilies i had used only one jalapeno pepper and tried to take out seeds from half of it i had chopped capsicum bell pepper into tiny pieces to make kids eat without any fuzz if needed you can make them cut in normal stir fry size posted by unknown at 6 27 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels chicken older posts home subscribe to posts atom follow visitors popular posts muttai kuzhambu yet another simple egg curry using coconut ingredients eggs 3 boiled and cut into halves onion 1 2 onion finely chopped red chillies erode pallipalayam chicken and liver fry erode pallipalayam chicken one of the simple chicken recipe from that part of tamilnadu hence the name i got this recipe from a tamil maga kozhi varuval chicken fry we had this chicken fry for the first time at our friend venky s place from that time onwards i made it sure to cook this quite often i explore veg 79 chicken 48 breakfast 39 snacks 38 egg 21 sweets 16 bread 15 fish 13 mutton 11 baking 10 event 10 variety rice 10 my handiwork 9 drinks 8 shrimp 7 tips 3 talk blog archive 2015 4 march 2 paruppu vadai w coconut chutney kappa puzhukku february 2 2014 7 december 1 september 1 august 5 2013 20 october 4 may 1 april 2 march 5 february 4 january 4 2012 8 october 5 september 3 2011 7 december 2 november 1 october 2 january 2 2009 10 august 1 july 1 june 2 may 1 april 2 march 2 february 1 2008 59 december 3 november 1 october 2 september 4 august 7 july 11 june 10 may 8 april 3 march 5 february 4 january 1 2007 73 november 1 september 4 august 2 july 1 may 1 april 5 march 9 february 14 january 36 2006 92 december 13 november 17 october 24 september 28 august 10 copyright 2015 by maheswari m simple theme theme images by 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