Idli with chick pea and coconut chutney

Ingredients:

2 cups idli rava (cream of rice)
1 cup urad dhal (Black gram,minappa gullu)
salt

Preperation method:

1. Soak urad dal for 6-7 hours and soak  the idli rava in water separately just for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind( wet grinder) till soft and fluffy and mix with the idli rava. Mix well.
2. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
3. After 10 hours you will find that the mixture will rise to at least double the volume. After fermentation, add salt and mix well. The batter is now ready to make idlis.
4. Grease idli maker plates with some oil and fill with idli batter.
5. put it in Pressure cooker(do not put whistle) or rice cooker  for about 10-12 minutes and remove each idli carefully with a spatula.
Soft and fluffy idlis are ready to eat with coconut chutney.


Coconut chutney:

Ingredients:
1 cup grated fresh coconut(or cut into 2” pieces)

¼ cup of dalia (split chick pea, putanaala pappu)                      
4 green chillis
2 garlic pods
1/4 spn cumin seeds
salt

For Tempering/Tadka/Talimpu:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

Preperation method:
1.Fry the putnaala pappu(chick pea) and greenchilli,cumin seeds,garlic pods for 3 minutes and Grind adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves,redchilli and  remove from fire and add to the ground coconut paste.
3 Serve with hot idlis.

For the Khadi:
2 cups curd / plain yogurt
1 cup water
1/3 cup besan
1/2 tsp turmeric powder
1 tsp red chilli powder

For tempering:
1 red chilli, broken into half
1 tsp jeera
2 tsp oil
Salt

For the Pakodas:
1.5 cups besan /gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp jeera
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water

Preperation Method:
Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

Deep fry the pakodas in hot oil or use a Gunta Ponganala/Paniyaram pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.
Set aside.
Beat the curd well. Add besan and other ingredients and beat well.

Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
When you are ready to serve the kadhi, add the dumplings, mix once through and serve.


Garnish with chopped coriander leaves and serve with chapatis / roti.

Pachi Pulusu

Ingradients:
Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
Dry Red Chillies - 2
Seasoning:
Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 - 6
Jeera - 1 Teaspoon
Oil - 2 Teaspoons
Preperation Method:
Fry dry red chillies in a little bit of oil and grind to a fine powder.
Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.
Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

Chicken 65

Ingredients:

2lbs.chicken,(bone less)

3 tsp.ginger garlic paste

1/2tsp.turmeric powder

3tsp.red chilly powder
7no.green chillies(cut length wise)

1cup thick yogurt/curd

few drops of red colour

5springs curry leaves

8 tbsp.oil

Salt to taste

1tsp. cilantro leaves

few onion slices(optional) and lemon wedges for garnishing.

 

Preperation Method:

Cut the chicken into 1" pieces, wash and drain the pieces for few minutes( the chicken pieces should not be moist),then add salt,turmeric powder,chilly powder,ginger garlic paste and colour, mix well and marinate for over night.

 Heat the oil in a pan, once the oil is hot add the chicken pieces and fry them on medium flame until cooked well, once they are cooked,drain them and keep them aside.

 In the same pan( in which we fried chicken) add curry leaves and green chillies and fry for 2 min. then reduce the flame and add yogurt/curd, cook for few seconds, then add the fried chicken and fry until all curd is dried up and coated well on the chicken pieces.

now garnish it with chopped cilantro leaves, onions and lemon wedges......

 

 

 

 

 

Egg Fry

Ingradients:
Eggs(boiled)-4(Make 3 slits along the sides)
Salt-to taste
For spice powder:
Elaichi-4
Cinnamon stick-2inch piece
Roasted chickpeas/dalia/putnalapappu-2tbsp
Roasted peanuts-2tbsp
Daniya-1 1/2tbsp
Turmeric-1/4tsp
For seasoning/poppu/tadka:
Curry leaves-2springs
Mustard seeds-1/4tsp
Jeera-1/2tsp
Oil-4tbsp

Preperation Method:
Take a pan and dry roast cinnamon stick,daniya and fry till nice aroma comes out and then add roasted chickpeas,roasted peanuts and fry for a minute or less than that and take off from stove and let the dals cool down and make smooth  powder and keep aside.
Heat oil in a pan and add mustard seeds and let them  pop  and then add jeera,curry leaves and fry for a while and then add eggs and fry for another minute. Add salt,turmeric to  pan and mix well.
Now  add spice powder and mix well and add chilli powder and mix and fry for another 2 minutes and switch off stove and take off pan from heat.

Tandoori Chicken in oven

In Gradients:

Chicken- 1kg

ginger garlic paste 2 tsp

Cooking oil- 4 tbsp

Cumin powder- 1tbsp

Red chili powder- 1 tbsp

lemon juice- 1 tbsp

Salt to taste-1 tbsp

Yellow food colour-1/2tbsp

Curd- 1 tbsp

Black pepper crushed

garam masala powder -1 tsp

Preperation method:

Wash the chicken and make slits on chicken pieces and start the marination add yogurt, 4 tbsps cooking oil, grated ginger, garlic, all dry spices powder,lemon juice rub and mix it well, leave about 3-4 hours

Preheat your grill/oven on 400-450 degree F, put the chicken on it and cook both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

Grill for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked. when done, place chicken in a plate and serve hot with lemon squeezed onions.

Vangi Bath(Eggplant Rice)

In Gradients:

• 1 cup rice (uncooked)
• 6 small brinjals
• 2 tsp vangi bath powder
• curry leaves
• 1 tsp lemon juice
• salt

Vangi bath masala powder:

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath.

Preperation Method:

Cook the rice with 2 cups of water.

cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

 Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder.